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Monday, December 21, 2015

Merry Christmas Maddies Savory Caramel Pecan Pie


Hello to all my foodie friends out there in web land, hope all is well and that you are enjoying this wonderful holiday season.  I love this time of year to visit with family and friends.  Sorry for not posting lately but I've been very busy with family this last half of 2015.  Next year I will be posting more often again.  I do wish you and yours a very Merry Christmas.  This recipe I made up for my grand daughter over Thanksgiving and she loves the taste of sweet and savory, this is one of her favorite pies to eat.




Maddies Savory Caramel Pecan Pie

1 Cup Light or Dark Karo Corn Syrup
3/4 Cup Brown Sugar
3 Eggs beaten
1 tsp. Vanilla
3 T. Melted Butter
1/2 Cup Caramel baking Pellets
1/4 Cup Cream

1/2 cup crushed Salted Pretzels

Salt to sprinkle on top
1.5 cups Pecans

1 pre- made pie crust 9"

Mix the first 4 ingredients together.  Toss in the pecans and mix.  Then melt the butter, caramel, and cream together till they are blended.  Mix the caramel sauce with the first 4 ingredients. Then add the crushed Pretzels, mix  and  pour into the pie crust, sprinkle salt on top of pie.  Bake pie in a pre-heated oven on 325 degrees for about 50 minutes or until the middle of the pie reaches a temp of 200 degrees F.  Cool pie and serve with your favorite topper.  I like to add a chocolate sauce with mine.

Posted by Eileen Hutson at 7:31 AM
Merry Christmas and Bona' Y'all.  Happy trails to you until we meet again.

Thursday, November 19, 2015

Just for the Salad Happy Thanksgiving

Hello to all my foodie friends out in web land hope all is well.  The holidays are approaching faster then I think!  I will at least try to post a holiday recipe for you all to try.  This is on the lighter side of the food chain because I was catering and a friend asked me to post so I'm.  Lighter side dishes are nice to have as well to add to your holiday plans.  Plus I have like about twenty more pounds to lose so I've been cooking on the light sies for the last few months.  I've also been walking over 10,000 steps a day which helps and I feel so much better then I did.  You can also lighten up your dishes by cutting back on how you cook like use a spray oil or just a tablespoon of Olive Oil when you stir fry.  Chicken and Turkey we eat a bunch of at the Hutson house these days.  I do treat myself a day or two a week on some other foods however I'm staying away from sweets and eating less crab's if its white stay away!    Any who here is the salad I made for catering with a dressing for you to try. One thing about Salad's is you can put any kind of vegetables that are to your liking and change it up  Just remember to add a protean with it so it last in your tummy a little longer.  Sometimes I eat a Protein and a carb together for a snack.


MadJon’s Salad

1 Bunch Greens. Cleaned and torn
¾ cup dried Cranberries or grapes, whole
1 cup Cheese
1 Cucumber, sliced
Cherry Tomatoes, whole
1 cup Bacon Bits or small package
½ cup Carrot Sticks or baby carrots
Place your greens in a salad bowl large enough to toss salad.  Add your tomatoes, cranberries, carrot sticks, cukes, or any other vegetables you’d like to add to the mix, to your taste.   Top with cranberries, cheese and bacon bits.

Dressing
¼ cup Wine vinegar or any flavor will do
¾ cup Oil
1 tsp  Seasoned salt
½ tsp. Black Pepper
3 T. Sugar or Honey
1 tsp. Onion and Garlic Powders
Mix all your sugar and spices with the vinegar and blend well.  Then add the oil and mix the two together until it looks like one.  Serve room temperature.  

Bona' Y'all and I hope you enjoy this salad recipe and also remember when your mixing your dressing to make sure the spices are blended with the wine vinegar and then you add the oil.  Happy Trails to you until we meet again.  Come follow this blog and like my face book page Cooking With MadJon & Friends.





Sunday, November 8, 2015

Thursday, October 15, 2015

Texas Hash Salsa Yummy Pass the chips Please

Hello to all my foodie friends out there in web land glad to see you again.  I've been busy with getting windows cleaned at our house and getting the house ready for the winter because we all know its coming.  While we were in Texas I tried out this Texas Hash recipe and it looks and taste great.
Would be great to dish up for one of the football games or tail gating plus it serves a lot of people. Any who like with any recipe you can add more hot and different types of Beans to your liking.

Texas Hash Salsa

5 Tomatoes diced
1 can drained Corn
1 can drained Kidney Beans
1 can drained Black Beans
1 diced Onion
8 cloves minced Garlic
2 tsp. Onion Powder
2 tsp garlic powder
2 fresh Lime juice
1 Bell Pepper diced
3 Hot Peppers your choice
1/2 bunch fresh chopped Cilantro
1 small can crushed Pineapple with juice (Optional)

Mix all ingredients together and chill.  Serve with your favorite chips.  Enjoy partner.

Come like my fan page on Face Book, Cooking With MadJon & Friends. Leave a comment or follow this blog please would love to have you send a recipe for me to try and I'll blog on it.   Happy trails to you until we meet again.




Tuesday, October 13, 2015

Buttermilk Biscuit's at Rhonda's Lake House Texas





Hello to all my foodie friends out there on the Web.  Am sorry I've been a very busy lady here lately.  Rhonda made some tasty Biscuits while we were at the Lake House and am here to share the recipe with you all.  Everyone likes different textures when it comes to that wonderful Breakfast side we call the Biscuit.  There are lots of different recipes that you may follow.  I think the trick to a great Biscuit is not to knead them to much.  Using your hands knead your dough like 4 or 5 times and then place it on a lightly flours service.  Make sire the you preheat your oven so we don't have a tough  Biscuit.  Any-who this seems to be a easy recipe to follow.

Buttermilk Biscuits

3 Cups self-rising Flour
1 teas. Salt
1 teas. Sugar
1 cup Whole Buttermilk
                                                                1/4 cup melted Butter


Preheat your oven to 450 degrees.  Grease a baking sheet.  Stir flour, salt, sugar, still blended.  Add Buttermilk and Butter to the flour mix and stir until blended.  Knead the dough with you hands about 4 or 5 times. Place the dough on a lightly floured surface.  Roll out your dough to about 3/4 inch thickness.  Using a 2 inch biscuit cutter cut about 16 pieces.  You may roll out the leftover dough one time and make another biscuit or you can do what my mom always did, brush the rolled dough with butter and top with Cinnamon-sugar mixture.  Roll the dough and bake it with your biscuits. Its yummy.  If you wish for more even browning brush the biscuits with melted butter on the tops before baking.


Hope you enjoy this recipe and I hope all is well with you and yours.  Visit my on Face book at, "Cooking With MadJon and Friends".  Happy trails to you until we meet again.


Tuesday, September 15, 2015

Creamed Basil Tomato Soup For June

Hello to all you foodie friends out in web land its MadJon again and are your ready for some great tasting Basil Tomato Creamed Soup?  I know I'am.  This is a easy recipe for you to make and it taste better then most restaurants and that's a fact, Jack.  My mother-in-law is June and she loves this soup.  Where she lives they don't make it as often as she would like so am hoping one of my nieces there in Texas will make this recipe and take her some or better then that ask her to come to your house to eat.  Any who I made a soup similar to this last year but added different flavors and my niece Beth, says, "this is better then the other soup you made and I couldn't remember making another soup but she's right its on my blog page, LOL.  Young kids they remember to much I guess.  This is the recipe and I hope you give it a cook and like it.  It will make your tongue want to lick your belly.

Basil Creamed Tomato Soup

1 stick Butter
1 Onion ,diced
5 cloves Garlic, Minced
3 ribs Celery,
diced
8 Leafs Sweet Basil, jubilee
1 Tablespoon fresh Thyme, diced
2 tsp. Onion & Garlic Powder
3 TBSP flour
2 Bay Leafs
 Melt the butter in a large pan and add the onions, celery, garlic, onion & garlic powders, bay leafs, cook until the onions are clear in color, add the flour and mix well.

Add to the rouge 
1 28 oz crushed Tomatoes
3 Chicken Bouillons
4 cups chicken broth
2 cups Half and Half
Salt and Black Pepper to taste
2 TBSP Sugar
Blend all ingredients and bring to a simmer then cook on low heat until thickened. White cheese to sprinkle on top of soup before serving.  Cook soup on low for about half an hour. Also if you are using dried herbs please use less because they are very strong.

Happy Trails to you until we meet again.  Come like my face book page, Cooking With MadJon & Friends.  Bona Y'all.

Wednesday, September 9, 2015

Tuesday, September 8, 2015

Best Cooked Beef Rib Roast Infused With Red Wine And Garlic

Hello to all you foodie friends out there in web land MadJon here and I know I've been away again this time to Houston Texas for my Father-in-Laws Memorial at Lake Livingston.   Any who this is where we had a large family gathering and I cooked up some Beef Rib Roast which I infused with Red Wine and Garlic.  Tasty was the word for it.  I would have liked it a little less pink but that's how the crowd wanted it, nice and tender as well.  When you mix the Red Wine and Garlic together let it rest a few minutes so its easier to get the wine to infuse.  You should also let the roast sit out a couple of hours before cooking but I'd go ahead and add the rub to the roast.


Beef Rib Roast With Red Wine and Garlic

4-5 pounds Rib Roast
Salt to taste

Rub:

1 teas. Thyme, dried
1 T. Onion Powder
1 T. Garlic Powder
2 teas. Coarse Black Pepper
1 teas. Seasoned Salt
1 teas. Dry Mustard
1 T. Smoked Paprika
1  teas. Cayenne Pepper

Sauce
1/2 cup Red Wine
2 teas. Garlic Powder

Salt you roast.  Mix your wine and garlic until well blended.  Infuse the sauce into all sides of your roast.  Mix your rub until it is well blended.  Rub it all over your roast.  Place your roast on a rack  fat side up and place it into a pre-heated oven at 425 degrees for 15 minutes then turn your oven down to 325 degrees.  This should be a medium rare and if you want it more done just let it cook another 10 minutes in the oven and test it.

 Let the roast cook until it hits a temperature of about 125 degrees.  Remove it from the oven and let it rest for about 20 minutes, then you are ready to crave your roast.

Hope you enjoy this roast and if you have a larger roast just double your rub and wine sauce mixes.  Happy trails to you until we meet again.  Stop by my page on face book and like, "Cooking With MadJon & Friends.  Bona' Y'all.

Wednesday, August 26, 2015

Cooking With Madjon aikenstandard.tv: Labor Day End Of Summer Let's make Some Bar-B.-Q H...

Cooking With Madjon aikenstandard.tv: Labor Day End Of Summer Let's make Some Bar-B.-Q H...: Hello web land foodies it's me again and am wishing you a very happy Labor day full of fun, sun, and foods.  One of the foods that are m...

Labor Day End Of Summer Let's make Some Bar-B.-Q Hash

Hello web land foodies it's me again and am wishing you a very happy Labor day full of fun, sun, and foods.  One of the foods that are most popular is what we call here in South Carolina as Bar-B-Q Hash which is made from Pork Butt mixed with Potatoes, Onions, and a sauce which am going to share with you today.  Also I want you to know that the word Hash is a verb, French, and means to chop.  I will also credit any B.B.Q. techniques to the Native Americans in the 17th century.  There are lots of places in our area to get good Hash which one is Duke's B.B.Q.  located on Whiskey Road in Aiken and I must say they do have some great sides to go with the Hash.  If your making B.B.Q. at home this Labor Day your sides can be, Potato Salad, Cole Slaw, Collard's, Macaroni and Cheese, and Banana Pudding for dessert.  I'd like to also add that all of these dishes I have recipes for on my blog just go search it.  Any who I hope you enjoy this recipe, friends, and family.

Bar-B-Q Hash South Carolina Style

1 Pork Shoulder,  rubbed with Salt, Pepper, Onion & Garlic Powder
add 1 chopped Onion, 6 cloves minced Garlic to: while the meat is simmering add
5 peeled diced Potatoes.
Slowly simmer in a pot with a little water until the pork is fork tender.

Sauce:
1 small can Tomato Paste
1/2 can Apple Cider Vinegar
1/2 cup Brown sugar
3/4 cup corn syrup
3/4 cup Ketchup
1/2 cup mustard
1 bottle smoky flavored BBQ Sauce
Few drops Tabasco
1 TBSP Worcester Sauce
1 tsp Black Pepper
1 tsp Salt
2 tsp Onion an Garlic Powders
1 TBSP Chile Powder
2 tsp. liquid smoke

Simmer all ingredients for about an hour and add sauce to the chopped pork when its tender.  Serve over Rice.

Hope you enjoy this recipe, Bona' Y'all.  Happy trails to you until we meet again.  Taking of until after Labor Day.






Saturday, August 22, 2015

Cooking With Madjon aikenstandard.tv: Its gonna get Cold Crock Pot Olive Mediterranean C...

Cooking With Madjon aikenstandard.tv: Its gonna get Cold Crock Pot Olive Mediterranean C...: Hello to all my foodie friends out there in web land hope all is well.  This is a great Saturday here in South Carolina to be enjoying our w...

Its gonna get Cold Crock Pot Olive Mediterranean Chicken Soup

Hello to all my foodie friends out there in web land hope all is well.  This is a great Saturday here in South Carolina to be enjoying our weather.  Still hot out side but not too hot if you know what I mean.  I don't know how you spent your Saturday but I watched my hubby and our friend George trying to put my grand daughters Honda back together after they replaced some parts and I guess working on that car got the best of them both.  They said they'd never buy a Honda because there to hard to work on but it helps if you have the correct tools while replacing parts.  Any who so while my daughter and I went shopping she mentioned that she would like some Olive Soup and so here is what I made for her.  I hope you enjoy this dish and its so easy to toss into a crock pot.  




Mediterranean Olive Chicken Soup

3 half Chicken Breast
1 bunch Leeks, greens removed
1 Onion, diced
6 cloves Garlic, minced
1 carton Chicken Broth
1 Jar Green Olives, drained
2 cubes Bouillon
1 cup Carrots, ringed
2 Bay Leafs
1 tsp. Onion and Garlic powders
1 tsp. Black Pepper

Cut up your boneless chicken breast.  Place the meat into a crock pot.  To the pot add the cut leeks and chopped onions and mix.  Add the garlic, bouillon, black pepper, carrots, bay leafs, green olives, onion and garlic powders, and carton of chicken broth, stir.  Cook on high until the chicken is nice and tender.  Serve with some Corn Bread.

I hope you enjoy the rest of your weekend and write any comments you wish on the blog, love to hear from you.  If you have any questions on the recipe my email address is madjon51@aol.com.  Happy trails to you until we meet again.  Bona Y'all.

Friday, August 21, 2015

Cooking With Madjon aikenstandard.tv: Indirect Heat B.B.Q. Turkey Breast Wine, Thai Pean...

Cooking With Madjon aikenstandard.tv: Indirect Heat B.B.Q. Turkey Breast Wine, Thai Pean...: Hello foodies its Madjon again on a Friday night which also happens to be our night to play some bride, boys against the girls.  The girls l...

Indirect Heat B.B.Q. Turkey Breast Wine, Thai Peanut Marinade

Hello foodies its Madjon again on a Friday night which also happens to be our night to play some bride, boys against the girls.  The girls lost two out of three rubbers, really, sometimes the cards just don't go your way.  Any who on bridge night we also have the pressure of cooking up some good grub.  If you don't know what Grub means here it is: Slang, something fit to be eaten.  This grub definitely was.  On the menu was B.B.Q. Thai Peanut Turkey Breast, Sweet Potatoes, Steamed Squash, cut Green Beans, and cookies Lemon Macedonian Nut.  It made our tongues want to lick our bellies.   Any who am here tonight to share this wonderful recipe and am hoping you enjoy it at one of your game nights.


B.B.Q. Thai Peanut and Wine Turkey Breast

1 Turkey Breast, thawed
1 cup white wine
1/2 to 3/4 cup Thai Peanut Marinade, brand of your Joice
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Seasoned Salt
Salt and Pepper to taste

Mix your white wine, thai marinade, onion powder, garlic powder, and seasoned Salt until well blended.  Salt and Pepper your turkey breast.  Using a food injector,  inject the sauce mix into the turkey breast, as much as you can inject.  whatever sauce is left over pour it onto your breast during its cooking time.  Place turkey in a pan to B.B.Q. on indirect heat, meaning your cooking with only half the heat.  You cut one side of the pit off and then place the meat on the side with no flame under it.  Then cook the meat until it reaches a temperature of 165.  I do turn down the flame to low after my meat is about half way cooked.  Let the meat rest for about 15 minutes.  Now your ready to cut your meat ans serve.

I hope you enjoy this recipe and I would love for you to leave any comments or questions for me to answer.  Happy trails to you until we meet again.

Thursday, August 20, 2015

Cooking With Madjon aikenstandard.tv: Schools In Summers End Lets Make Oatmeal Apple Coo...

Cooking With Madjon aikenstandard.tv: Schools In Summers End Lets Make Oatmeal Apple Coo...: Hello foodie friends out there in web land hope all is well.  We've busy this summer with learning how to plan a wedding which is alway...

Schools In Summers End Lets Make Oatmeal Apple Cookies

Hello foodie friends out there in web land hope all is well.  We've busy this summer with learning how to plan a wedding which is always a exciting and fun event to do.   This time of year it's always nice to have some warm cookies waiting for the kids after school however these days you can also have some fresh vegetables and fruits to come home too but a warm cookie makes your body feel all warm inside. 

Any who I hope this recipe gets you all starting the school year off right.


Oatmeal Apple Cookies

1 stick plus 6 TBSP softened Butter
3/4 cup Brown Sugar
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
pinch of nutmeg
1/2 tsp salt
3 cups oats
2 peeled and small cubed apples
1 cup nuts
11/2 cups Chocolate Chips  [ optional]


Heat oven to 350 degrees.   
beat butter, sugars, vanilla until creamy.
combine the flour, salt, baking soda, spices and mix well.
add the oats, nuts, and apples to the flour mix.

Drop by rounded tablespoons onto greased cookie sheets, bake for 8-10 minutes, cool one minutes on cookie sheets then remove the cookies onto wax paper or cooling racks.

Please do try this recipe and leave a comment or write me on facebook or twitter.
Happy trails to you until we meet again.

.r

Saturday, August 15, 2015

Cooking With Madjon aikenstandard.tv: Untitled Love Sweet Dreams Summer's Best Peaches a...

Cooking With Madjon aikenstandard.tv: Untitled Love Sweet Dreams Sumner's Best Peaches a...: Hello to all my foodies friends out there on the web.  Its been an exciting and sad Sumner this 2015 for me and my family.  First there wa...

Untitled Love Sweet Dreams Summer's Best Peaches and Chicken

Hello to all my foodies friends out there on the web.  Its been an exciting and sad Sumner this 2015 for me and my family.  First there was the loss of my Father-in-Law unexpectedly in June while we were visiting them in Texas.  We are so grateful to have been there when he passed to say hello and good-bye.  He was 87 at the time of his passing, RIP Dad.

Now on to a happy time which our niece got engaged this past couple while they were in Hawaii and I want to say Congratulation to the Happy couple and looking forward to the wedding at the end of January.

Any who here is a recipe I made up for a catering job that I had the pleasure of serving up some baked Chicken and Peaches.  Its not to late to make this dish with some of, "Summer's best Peaches".


Baked Chicken and Peaches

1 whole Chicken, cut up
Salt & Pepper the chicken
1 cup flour
1 TBSP Garlic Powder
1 TBSP Onion Powder
1/4 tsp. Nutmeg
1 tsp. Cinnamon
1 stick Butter
6 sliced fresh peaches, peeling removed or 1 can sliced canned peaches

Take the Dry Ingredients and mix them till they are well blended.  Melt your butter and dredge the cut up chicken in the flour mixture and brown the chicken in the butter.  Place the browned chicken in a baking pan and then pour your cut up peaches on top and bake on 350 for thirty minutes covered and then bake another fifteen minutes uncovered.

Happy trails to you until we meet again.  Bona Y'all. Please leave comments if you have any questions.




Wednesday, May 27, 2015

Summer's Best Tomatoes With Basil Bacon and Parmesan Cheese


Hello foodies out there its madjon again and I hope all is well.  Am off to a very busy summer with gardening, vacationing, and just enjoying life with family and friends.  I can't believe tis almost half a year gone by so fast.  That's what happens as you get older the years seem to fly by as my old mom used to say.  Any who am here to give a head's up on a goodies I tasty at the last group we went to a few days ago and it was very tasty'  It was served with crackers.

Tomatoes Basil & Parmesan Cheese

3 to 4 sliced tomatoes
Salt and Pepper to taste
1 tsp. Onion & Garlic Powders
4 TBSP Chopped fresh Basil
6 slices cooked Bacon, crumbled
2 TBSP. Balsamic Vinegar
1 1/2 cups shredded Parmesan Cheese

Pre-heat your oven to 350 degrees.  Place your tomatoes in a oblong pan.  Add the salt, pepper, onion, and garlic powders on top of your tomatoes.  Add the crumbled Bacon.  add the chopped basil.  Sprinkle the vinegar on top of that.  Then sprinkle your cheese and bake for about 15 to 20 minutes until the cheese is melted.  Serve with your favorite crackers.

Hope you enjoy this recipe and please leave any comments for me to reply too.  Visit my fan page on Face Book, "Cooking With MadJon & Friends."  Happy trails to you until we meet again.

Tuesday, May 26, 2015

Sunday, May 17, 2015

Monday, May 11, 2015

Cooking With Madjon aikenstandard.tv: B.B.Q Grilled Venison Hamburgers Now That's for di...

Cooking With Madjon aikenstandard.tv: B.B.Q Grilled Venison Hamburgers Now That's for di...:  Hello to my foodie friends in web land hope all is well and that everyone had a fun and safe Mother's Day.  We spent our day at th...

B.B.Q Grilled Venison Hamburgers Now That's for dinner


 Hello to my foodie friends in web land hope all is well and that everyone had a fun and safe Mother's Day.  We spent our day at the lake with our daughter and friends.  A good time was had by all.  I want to take just a second to say Happy Mother's Day to my mom who left us in 2005 to be with my brother, sister and father.  I miss my mom a lot, I miss her always telling me that I could do anything I set my mind too do.  She'd tell me to use everything that I had to my advantage to get the job done.   She'd tell me, "Eileen, take time to smell the roses," when I'd be working to hard or so she thought.  Over achiever is what I know I'm.  I can hear her and my dad both saying do the best you can do and if a man is paying you to do a job do the best job that you can do no matter how big a job or how little that job may be.  Any who am proud to be the daughter of George Allen Newby and Jeanne Varney Newby.  Any who lets talk about venison, what a nice lean meat to eat.  The flavor can be strong but before you cook with it you can marinate it in milk overnight.  I like it fried up with Buttermilk and coated with seasoned flour.  It taste like Chicken Fried Steak and serve it with Milk Gravy, yummy.  At the lake we B.B.Q. it on the grill.  Very tasty and not a wild flavor at all.  If you like Venison give me a shout on my email account at madjon51@aol.com.  By the way while processing your venison, if you bleed out the venison the right way you should not have a real strong wild taste.

Venison Hamburger

1 Pound ground Venison
1 package Lipton Onion Soup mix
1 egg
1.5 Tbsp. Worcestershire sauce
1.5 tsp. Garlic Powder
1 Tbsp. Oil

Mix all ingredients in a bowl hand patty and your ready to B.B.Q.  Serve with your favorite sides.

Happy Trails to you until we meet again.  Come join me on twitter or Face Book me at "Cooking With MadJon & Friends".

Wednesday, April 29, 2015

Cooking With Madjon aikenstandard.tv: Mother's Day Remembering "I Wish You Enough" Nicol...

Cooking With Madjon aikenstandard.tv: Mother's Day Remembering "I Wish You Enough" Nicol...: MadJon's Asparagus Soup 2-3 pounds of Asparagus 1 large onion chopped 1 stick butter 1 teas. dried thyme 1 T. onion powder ...

Mother's Day Remembering "I Wish You Enough" Nicole Daedone Shared Asparagus Soup

MadJon's Asparagus Soup
2-3 pounds of Asparagus
1 large onion chopped
1 stick butter
1 teas. dried thyme
1 T. onion powder
3 T. corn starch
2 containers chicken stock, 32 oz.
2 cups half and half
1 T. lemon juice
Salt and Pepper to taste
2 Bay Leafs
Parmesan Cheese
4-5 gloves garlic chopped

Clean and cut up asparagus, melt butter and add to pan asparagus with onions and garlic, cook till onions
are clear, blend in a blender with corn starch.  Pour chicken broth, spices into a pan with lemon juice and then pour asparagus mixture into broth and stir like crazy, man, hehe a little humor there!  OK bring to a boil and simmer for about 30 min's. to blend spices then add the half and half.  Serve with grated Parmesan and croûtons.    I made this up for a show last spring and everyone at the cafe and crew loves it! See ya and I will be forwarding more in the next couple of days and Happy Trail to you and yours, Eileen Hutson, madjon.
Shared By Nicole Daedone

    At an airport I overheard a mother and daughter in their last moments together. They had announced her plane's departure and standing near the door, she said to... her daughter, "I love you, I wish you enough."
    She said, "Mom, our life together has been more than enough. Your love is all I ever needed. I wish you enough, too, Mom."

    They kissed good-bye and she left.
    She walked over toward the window where I was seated. Standing there I could see she wanted and needed to cry. I tried not to intrude on his
    privacy, but she welcomed me in by asking, "Did you ever say good-bye to someone knowing it would be forever?" "
    Yes, I have," I replied. Saying that brought back memories I had of expressing my love and appreciation for all my Mom had done for me.
    Recognizing that her days were limited, I took the time to tell her face to face how much she meant to me.
    So I knew what this woman was experiencing.
    "Forgive me for asking, but why is this a forever good-bye?" I asked.
    "I am old and she lives much too far away. I have challenges ahead and the reality is, her next trip back will be for my funeral, " she said.
    "When you were saying good-bye I heard you say, 'I wish you enough.' May I ask what that means?" She began to smile. "That's a wish that has been handed down from other generations. My parents used to say it to everyone."
    She paused for a moment and looking up as if trying to remember it in detail, she smiled even more. "When we said 'I wish you enough,' we were
    wanting the other person to have a life filled with enough good things to sustain them," she continued and then turning toward me she shared the following as if she were reciting it from memory.
    "I wish you enough sun to keep your attitude bright.
    I wish you enough rain to appreciate the sun more.
    I wish you enough happiness to keep your spirit alive.
    I wish you enough pain so that the smallest joys in life appear much bigger.
    I wish you enough gain to satisfy your wanting.
    I wish you enough loss to appreciate all that you possess.
    I wish enough "Hello's" to get you through the final "Good-bye.."

Thursday, April 16, 2015

Cooking With Madjon aikenstandard.tv: "The Flying Foodie" Chef Belinda Article " MadJon'...

Cooking With Madjon aikenstandard.tv: "The Flying Foodie" Chef Belinda Article " MadJon'...: Hello to all my foodie friends out there in Web land hope all is well and am on my way to Bridge and leaving you a article to read from my f...

"The Flying Foodie" Chef Belinda Article " MadJon's Chicken & Dumplings

Hello to all my foodie friends out there in Web land hope all is well and am on my way to Bridge and leaving you a article to read from my friend Chef Belinda and her Flying Foodie Blog.


I hope you enjoy this article from my friend Chef Belinda and also visit her blog at flyingfoodie.blogspot.com.   Happy Trails to you until we meet again.

 
 
 
 
 
 
 
 
 

Wednesday, March 4, 2009

Comfort Food - A Little Bit of Heaven

If you ask anyone from around the world what “comfort food” means to them, you are likely to get as many different answers as the people you ask. But there is no denying one thing – it is usually something they grew up eating that makes them feel good, warm and safe on the inside. At no time during the year is comfort food more welcomed and cherished than winter. As we snuggle in front of the television or huddle around the fireplace, we naturally crave these foods; and the more we can get of them the better.
A survey of several friends, family members, colleagues, and even some strangers yielded some interesting results. Overall, responses ranged from popcorn to sweets to macaroni and cheese. As we tabulated all the results, a pattern seemed to emerge. The majority of respondants agreed that their favorite comfort foods were soups, chili and chicken and dumplings.
So I decided to set out in search of a place where some of these “comfort foods” could be found locally. And much to my surprise I found Madjon’s Bakery and Cafe in the most unlikely location of the Riverfront Antique Mall in North Augusta. Madjon’s owner, Eileen Hutson, specializes in making foods “like Mama used to make.” She has customers who return regularly for her potato soup, chicken salad, Johnny Hoosier cake and yes, chicken and dumplings. Says Hutson “I enjoy making people happy through food.” Hutson, who makes everything herself at her café, has developed a line of “comfort food” products consisting of Meme’s Pasta Gravy™, Madjon’s Salsa™ and Madison’s Cake Syrup™. Look for these products soon in a supermarket near you.


Madjon’s Chicken and Dumplings

Broth:
48 oz. Chicken broth (salt & pepper to taste)
2 Boneless chicken breasts
1 Tbs. parsley flakes
2 Bay Leaves
1 Onion Chopped
2 Carrots cut
2 Celery stalks chopped
3 Chicken Bouillon Cubes
1 ½ Tbs. Onion Powder
2 Small Potatoes cut
1 can evaporated cream
Optional: Add frozen whole kernel corn or English peas, 1 pkg.

Dumplings:
2 ½ cups plain flour
1/2 tsp. Salt
1 egg
1 cup sweet milk

Preparation:
Pour chicken broth into pan – add chicken & add all other ingredients except cream. Simmer for about 30 minutes or until chicken is tender. Add canned cream. If a creamier sauce is preferred, add a little more cream to the broth.

Soften butter. Mix flour and salt. Using a pastry cutter, cut butter into flour mixture. Add in egg and stir. Then add milk. Mix and pour onto floured surface and roll dough out like a pie crust. Cut into squares. Loosen under the dough with a knife dusted with flour. Drop squares into broth slowly, one at a time. Let simmer and stir lightly. If stirred too vigorously, dough will break apart. Simmer for about 20 minutes. Adjust seasoning.

1 comment:

Nancie said...
I know this woman can cook because she uses the term "sweet milk", just like my grandmother used to do. I was too young and foolish to get her recipes while she was here on this earth, but thanks to Ms. Hutson and you, I've got what I need to put her food on our table.

Thursday, April 9, 2015

Our Bridge Cupcake Chicken Pot Pies

Hello foodies out there I hope all is well.  I know I've been away from posting Blog's for a while but I've been busy with catering and family matters.  I was hoping to join our son's in D.C. over the spring break but he is busy with our grandkids and having fun with them.  My grand's are helping out with the United Nations Foundation for spring break so they are busy learning how the world works and hopefully they are learning how to get along with other nations as well.  My grand daughter's been working with Girl Up on spring break.  Am looking forward to them being home again.  Any way I've been busy making Cookies for a catering job and I will finish that up tomorrow.  I found the cutest little snack bags with Home Made Just For You on them.  Any who I'll end up turning out around 450 cookies.  Am making, Chocolate Chip, Oatmeal Raisin, Peanut Butter, and Peanut Butter Chocolate Cookies.   The dish am telling you how to make tonight was from a bridge luncheon I attended.  It's really a easy dish to make and it takes like maybe forty-five minutes to mix and cook.
So here goes with making this easy and tasty dish.

Mini Chicken Pot Pies

2 cans Biscuits, I used the flaky ones
Grease two muffin Pans and pre- heat your oven to 375 degrees.

Roll out each biscuit and place it into the muffin pan.

Mix:

3 cups cubed cooked chicken
1 can Cream of celery soup
1 can Cream of Chicken soup
Salt and Pepper to taste
1/2 to 3/4 can milk
1 bag frozen mixed Vegetables with out Okra, please.
2 tsp. Onion Powder
1/2 tsp Sage

Top pies with some shredded cheddar cheese.

Mix all together and spoon into muffin dough's and bake for about 10 to 15 minutes or until the top is bubbles and the cheese is melted.  Make sure the bottoms of the pies are nice and brown.  Cool about ten minutes before eating.

Enjoy this dish and if you have any questions about this recipe please leave a comment or write me at madjon51@aol.com.  Come like my fan page on Face Book, " Cooking With MadJon & Friends."  Happy Trails to you until we meet again.  MadJon.


Thursday, April 2, 2015

Wednesday, March 25, 2015

French Onion Soup Easy Way For Cooking With MadJon TV Show

Hello to all my foodie friend out there in Web Land bringing you another blog and this time its from friends who want a easy French Onion Soup recipe that is still tasty.  However that said whenever I make my French Onion Soup I make it with a whole Chicken or Beef Bones boiled with bay leaves, diced Celery and Onions that have been browned in butter.  Then I start this recipe.  I use the left over chicken for Chicken Salad Sandwiches.  I usually do this recipe in the spring when the sweet onions have decided to come to full bloom.  I had my friend John Vaughn on with another guest and I was making a fish dish and I also had to fry him Chicken after all he is from Aiken and Southern.  Any who you can see the French Onion Soup bowl in this picture and by the way for your FYI you can also get DVDs  now on the cooking shows thorough the Aiken Standard.  Just Google it on the web and you will find it after all that's how I found it.  Any way this is a good recipe for you to try.

French Onion Soup



Recipe 46

John Vaughn

French Onion Soup

2 large cans Beef Broth
4 Beef Bouillon
6 Large Onions Sliced
9 cloves Garlic Minced
Salt and Pepper to taste
2 Bay Leafs
1 tsp.dried thyme, crushed
3 TBSP Sherry
2 tsp. Mrs. Dashes
2 tsp. Onion and Garlic Powder
1 TBSP Worcestershire Sauce
3 TBSP Sugar
1 TBSP Lemon Juice
1 Stick Butter

Heat the beef broth, beef bouillon to simmer with all the spices add salt, pepper and simmer. Heat the butter with the onions and garlic. Cook them until they are clear in color. Then add the onion mix to the broth and add the sugar, lemon juice, Sherry, Worcestershire sauce. Serve topped with a white cheese and toasted bread
If you want more flavor from the
Worcestershire sauce just add a little more, taste it first, you can always add more to a recipe but you can't take it out.

Hope you stay warm out there come follow me please on this blog of mine and also come like my fan page on Face Book called, "Cooking With MadJon & Friends.  Happy Trails and happy cooking until we meet again.  MadJon.

Thursday, March 19, 2015

Cooking With Madjon aikenstandard.tv: Jump Start Warm Weather With Homemade Tomato Pie

Cooking With Madjon aikenstandard.tv: Jump Start Warm Weather With Homemade Tomato Pie: Hello to all you foodies out there in the world, its MadJon and I hope this article finds you all enjoying your summer with family and fr...

Jump Start Warm Weather With Homemade Tomato Pie


Hello to all you foodies out there in the world, its MadJon and I hope this article finds you all enjoying your summer with family and friends.  I’m here today to talk about a great Southern Dish called a Southern Tomato Pie.  There are actually two Southern Tomato Pies, one is a dessert and the other tastes very similar to a deep dish Pizza, which by the way, gets its origin from Italian Americans in the late 19th century.  These two different types of Tomato Pies were made by chefs of Southern plantation kitchens, near as I can tell.  The green Tomato Pie is from the 1940’s and is made with green tomatoes, sugar, butter, apple spices, and taste like a real apple pie.  After all, you know that a tomato is considered in the fruit family because it carries its seeds on the inside of the fruit and it is not a root because it grows on a plant like a tree.  So does all that make sense to you?  I’m still confused with that definition.   You know my father never ever mentioned a Tomato Pie, and he was a Southern Mountain Man from Spring City, Tennessee and cooked a few dishes in our kitchen when I was a kid.  My mom was from the North and she came to the table with dishes from my grandfather who was a Chef and cooked a few Italian dishes in his lifetime.  So it was always a war at our house in the kitchen with food from the North and the South.  We were never bored when it came to foods.  Any who, what’s nice about the Tomato Pie is you can freeze a few pies though the summer and cook them in the winter, so you still enjoy the freshness of this pie.  It is very easy to prepare and also easy to impress your friends with a meal all in one pie.  It contains the four foods group’s which are bread, meat, dairy, and vegetables or should I say fruit.   You layer it like lasagna in a pie pan and use a prepared pie crust and it has my favorite fresh herb, Basil, to give it that finished taste.  Am going to be passing on to you three nice Tomato recipes for you try before the summers end and winter sets in on us again. These recipes will make your tongue want to lick your belly.   Remember, MadJon is my name and cooking is my game.  Bon’a Y’all.

Tomato Pie
I prepared 9” deep dish Pie crust
Cook pie crust in a pre-heated oven set at 400 degrees for 10 minutes and remove from oven to cool. Please don’t put your crust into the oven until it reaches the temperature of 400 degrees so your crust won’t cook too fast and remember to prick your pie crust with a fork so it doesn't bubble while cooking.
4 sliced Red Tomatoes-placed in a calendar, dusted with salt and black pepper
6 large Basil leaves, chopped
1 onion, cut in rings
½ cup mayo
1 ½ cups shredded Italian Cheeses
½ cup shredded Parmesan Cheese
6 slices cooked Bacon
Mix the mayo with the chopped basil.  Layer the tomatoes, onions and cooked bacon in the bottom of the pie crust.  Dust with salt and pepper.  Spread the mayo and basil mix on top of the layers.  Sprinkle the Italian cheese and parmesan cheese on top of the tomatoes and onions.  Bake uncovered at 400 degrees in a pre-heated oven for about 35 minutes or until the cheeses are nice and melted.  Bon’a Y’all.


Hope you enjoy this dish and give a try you may be surprised.  Come like my fan page on that thing called Face Book, Cooking With MadJon & Friends or jopin up with me on twitter and just about any social
media that I can keep up with.  Happy Trails to you until we meet again.

Tuesday, March 3, 2015

Crock Pot Shredded Roast Beef Taco Meat

Hello to all my foodie friends out in web land hope all is well.  You know its getting really close to spring and am going to be working in our garden to bring on some fresh vegetables to use in my test kitchen to see what new discoveries I can make from them.  I so look forward to the spring because its like a new beginning and everything smells fresh and clean.  A new birth to be enjoyed by all.  Today am passing on a recipe for my shredded Roast Beef for tacos that I make in a slow cooker or crock pot.  These are really tasty its like the taco's that you get in Denver and you can also use a pork roast as well.  When you make these just make sure you keep your juices with the meat so it doesn't dry out.  I shred the meat with two forks in a side by side motion.  The meat should cook  for at least 6 to 7 hours in a slow cooker or crock pot.  When you are seasoning the meat make sure to rub your spices onto the meat.  I serve this with Lettuce, tomatoes, onion, pepper, cheese, and a salsa in a warm corn or flour shells.  To warm your shells you heat them in s cast iron skillet on medium heat on both sides of the shell, I spray my pan to oil them a little.  Also when you place the meat in the pot put your onions on the bottom of the meat and spices on top, then you add the liquid.  Any who give this recipe a try.

Crock Pot Shredded Roast Beef Taco Meat

3-4 pound Roast
Salt & Pepper to taste
2 tsp. Onion & Garlic Powders
3 TBSP Chili Powder


2 tsp. Cumin
1 Onion Chopped
4 cloves Garlic, minced
1/4 cup chopped cilantro
1 cup Beer

Rub the roast with the splices, grease your pot for easy cleaning.  Place you onion and garlic in the pot.  Then add your roast, cilantro, and beer.  Cook on high for about 6 to 7 hours or until your roast is nice and tender to pull with your forks.  Bon'a Y'all.

Please if you have any questions about this recipe or any recipes that your working on please drop me a email at madjon51@aol.com or leave a comment here on the blog.  I just love hearing from you all.  Come like my fan page on face book or give me a tweet.  Happy Trails to you until we meet again and FYI I hate dieting I don't get to eat all the foods I love.

Thursday, February 26, 2015

Cooking With Indirect Heat


COOKING WITH MADJON: How to cook chicken with indirect heat

By Eileen Hutson

Oct 1 2013 5:10 pm



Photo by Frankie Guzman Barbecue chicken, grilled vegetables and grilled red potatoes were all cooked using indirect grilling.

It’s the end of season four of “Cooking with MadJon and Friends” on ASTV 95. For one of the last shows I chose to show you how to do some indirect grilling or heat for barbecue chicken and fresh vegetables.

 

Indirect grilling is where the heat source is not in direct contact with the meat. Oftentimes the indirect source is completely from the grill, like a smoker grill, where a firebox is used to start a wood fire. Then the hot coals continue to provide heat for slow cooking of your meat.

 

My brother-in-law, Chef Vern has an Orion cooker, and not only is it an indirect heat cooker, but it is convection, as well. It has two separate heat sources which cause the heat to spin, pulling the smoke from the wood chips and moisture from the liquid tray into the meat. This will speed up the conventional indirect smoker by almost half and adds moisture without the use of a spray bottle.

 

Now what I used for these recipes was my gas grill. I lit both burners and let it heat up to about 350 degrees; then I cut one of the heat sources off and cooked my chicken and vegetables with just the one burner on.

 

photo by Frankie Guzman

Eileen Hutson prepares potatoes for indirect grilling.

Enlarge photo by Frankie Guzman Eileen Hutson prepares potatoes for indirect grilling.



photo by Frankie Guzman Eileen Hutson prepares potatoes for indirect grilling.

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This makes the best chicken, ribs or pork loin. It keeps the meat moist, full of flavor, making the outside of the meat have a nice crispy texture to it.

 

In this recipe for the show I added a barbecue sauce onto the chicken while it was in the last half hour of cooking. You should cut the chicken in half, pat it dry on both sides, dust it with your spices, and, remember, when you add the salt, make sure not to add too much; you can always add more salt later.

 

Also, clean your racks while your grill is hot with a nice wire brush. It is so easy to clean the racks while they are hot.

 

I placed the meat directly on the racks instead of adding a pan to cook the chicken in, however, if you are cooking a pork loin, I’d suggest that you use a pan to catch the drippings so that you can make a sauce with a beer or wine mixture for your meat.

 

Another trick for your meat to help keep it moist is to let it rest about 20 minutes before you carve it. The rest time helps keep your juices in your meat.

 

Now for the cooking the vegetables. Spray the inside of your foil pans before adding the vegetables to keep them from sticking while cooking. Place your pans on the upper racks of your grill.

 

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Mix your olive oils or butters with the vegetables to get a nice coating on them to help keep them tender, and it will help add moisture to your vegetables while they cook. You want your vegetables looking nice and moist and not tough and dry.

 

Add whatever spices fit your palate, because we all have different tastes when it comes to our foods.

 

I hope you have a great grilling experience with these few hints I’ve given you. Drop me an email at madjon51@aol.com with any questions that you may have.

 

I always enjoy hearing from you and hearing about you trying my recipes.

 

Bon appetit, y’all.

 

Eileen Hutson is a local professional cook who stars in the ASTV show “Cooking with MadJon and Friends.” Visit her blog at cookingwithmadjon.blogspot.com.

 

Indirect heat barbecue chicken

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1 chicken, cut in half

 

Salt and pepper to taste

 

Garlic and onion powders

 

Smoked paprika

 

1 cup barbecue sauce

 

Cut your chicken in half and dry it on both sides of the meat. Dust it with salt, pepper, onion, garlic powder and smoked paprika. Make sure you give it a good coating on both sides of the meat. Place it on side of the grill that you cut off, bone side down so your skin is on top. This process will take about 2 hours to cook the chicken. Coat the chicken with barbecue sauce while it’s still cooking for the last 30 minutes. With poultry, make sure that the chicken is done, meaning no blood is flowing. The desired temperature reached for doneness of chicken should be 165 degrees.

 

Grilled vegetables

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3 yellow squash, diced

 

1 onion, diced

 

1 bell pepper, diced

 

1 jalapeno, diced

 

5 cloves garlic, minced

 

3 tablespoons of olive oil

 

Salt and pepper to taste

 

1 tablespoon of dried basil

 

Diced all of the vegetables and toss with the salt, pepper and minced garlic. Add in your dried basil and mix. Add the olive oil and mix. Spray a foil pan then pour your vegetables in and cover with foil. Make sure you poke some small holes in the top of the foil so the smoke from the grill can get in. Grill your vegetables for about 20 minutes and stir it once or twice while it is cooking.

 

Grilled Red Potatoes

6 cubed red potatoes

 

1 onion, sliced

 

6 cloves garlic, minced

 

1 tsp. each of onion and garlic powders

 

Salt and pepper to taste

 

2 tsp. dried rosemary

 

½ stick butter, melted

 

Grease your foil pan. Take your potatoes and mix them with salt, pepper, garlic, onion powder, fresh garlic and rosemary. Melt the butter, toss it with the potato mix and pour the mixture into the foil pan. Make sure you poke the holes in top of the foil cover to let the smoke into the mix. Let it grill on about 350 degrees for about 20 to 30 minutes. You can also add some corn and cooked bacon to the mix.