Happy Saint Patty's Day Let's Eat "Corn Beef and Cabbage"

Well hello to all you foodies out there in webland I hope all is well.  Are you ready for some great Corn Beef and Cabbage?  How about some green beer?  Well I've been busy getting ready for a catering job tomorrow with some Cheese and Chicken Enchiladas with some home made sauce.  Am catering at a chruch for my Red Hat ladies.  They are always alot of fun to be with.  Today we were suppose to film at a grill but they reset filming for sometime in April.  So I had to make up some recipes for the show at the last minute with whatever I had at the house to make.  I made Cheese Enchiladas, a latin chicken dish, Coconut Cream Pie, and some Breakfast Burritos.  We needed 45 minutes and it took all of it to cook the recipes I made up.  Any who it all worked out.  Now let's talk about some Corn Beef which I cooked this a couple of weeks ago to be aired today, on Monday on ASTV 95.  Recipe follows:

Corn Beef and Cabbage

4 pounds of Corn Beef
1 Small package Carrots, peeled
1 Onion, chopped
3 gloves Garlic, smashed
Pepper to taste
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 Cup Orange Juice
3 T. Dijon Mustard
1 Packet from Roast
1 tsp. Fennel Seed
1 Small Head Cabbage
4 Potatos, peeled and wedged
1 Beer
Take Corn Beef and rub it with the mustard, pepper it, and place in pan.  Add the garlic, onion, orange juice,
Packet from roast, fennel seed, Garlic and onion powder.  Add Beer.  Cover and cook on about 350 degrees for about 3 hours.  Then add the cabbage, carrots and potatos and cook about another 45 minutes or until done.

I hope you try this recipe it turned out really good.  Have a Happy Saint Patty's day and try not to drink to much green beer but have loads of fun!  Write me at madjon51@aol.com and forward some recipes for me to try on the TV show "Cooking with Madjon and Friends".  Happy trails to you and yours until we meet again.  Eileen Hutson, madjon.

The Spice Of Life Let's Make Risotto Italian Style

Well hello again to all you foodies out there in web land, I hope all is well.  Are you ready for spring?  I just got back from a show called "Welcome to Spring With 20 Guys" and we were in Canton, Ga. with the most wonderful men whom are the spice to my life and I say a great big thanks to you all.  The wonderful men with the Les Marmitons cooking club.  A special thanks to my host Pete Peterson and Bill Jordon, they were wonderful and they made my job so much easier then it could have been.  Hugs and kisses to the both of them and to all the wonderful cooks at Les Marmitons located in Canton, Ga.  They were the BEST!!!!  Any who we made alot of tasty wonderful Food like Beef Wellington, with a Goose Liver Pate', and a puff pastry, Ron Lairds choice, however we'll leave this story for another time.  I can't wait to tell you that story.  It made the show!  We also made Leeks and Kale in a White Wine Sauce, Risotto Italian Style, Vegetable Salad Rolls with a Balsamic Vinegar Dipping Sauce, and a Vanilla Bean Pound Cake with White Chocolate Pudding and Strawberries with a Chocolate Sauce, it was the BOMB as they call it.  Just ask anyone who was there.  The men are GREAT Chefs and alot of fun to work with.  I can't wait to go back!  Any who this recipe is one we did at this dinner and I hope you find it as delightful as we did.

Risotto Italian Style

1 Cup uncooked Arborio Rice
2 TBSP. Olive Oil
2 TBSP. Butter
3 Cups Beef Broth
1 tsp Salt
1/2 tsp Pepper
1/2 cup Chopped Onion
1/2 pound White Mushrooms, cleaned and sliced (clean with a wet cloth or paper towel)
1 cup grated Parmesan Cheese
1 cup Half and Half
1/2 cup White Wine
3 Cloves Garlic, smashed and minced
1 tsp. Onion and Garlic Powder

Preparation:
Place oil and butter in a large pan, heat on low until butter is melted.  Add onions, garlic, and saute for about 3 minutes, then add the rice cooking for another 2 minutes, stirring.  Add the mushrooms and cook for about 3 to 5 minutes.  Now add 1 cup of the broth, salt, pepper, onion and garlic powder, and simmer for about 5 minutes stirring like crazy.  Heat the rest of the broth on medium to high heat in another large pan.  After the mushroom mixture is cooked, add it together into the large pan of broth and reduce the heat to simmer and cook for about 20 to 30 minutes stirring continuously.  When it is cooked you will add the half and half and the Parmesan cheese.  Cook another 5 minutes on simmer and then remove from heat until ready to serve.  This serves about 8 servings.

You know being with these guys cooking over the last few days helps to remind me of how much fun a group can have just cooking one of your favorite dishes.  It helps to build memories and make new friends.  We should all try to do this at least once a month.   Have a ball cooking and have fun making up recipes and building your own memories.  When I have more time I will tell you about some of the memories I have built up with Les Marmitons Cooking Club and I hope to build some more.  Please try this recipe and let me know how you like it.  Email me at madjon51@aol.com and visit the show on http://www.aikenstandard.com/, "Cooking With Madjon and Friends" on ASTV 95.  Happy Trails to you and yours until we meet again. God Bless, Eileen Hutson, madjon.

Mexican Chicken Breast Served on a Bed of Pasta Wine Sauce anyone?

Hello to all you foodies out there in webland I hope this blog finds you all doing well.  Its madjon again and I haven't had time to write another blog until today.  I've been busy with alot of catering which is a good thing!
Am getting ready to fall into spring running.  I will cooking with Les Marmitons March 6th in Canton Ga and I can't wait.  That will be fun cooking with 28 guys, love it, love it. I will be directing them to cook Beef Wellington with my own Liver Pate recipe and foods like Pound Cake made with fresh Vanilla Beans, can't wait!  I that area of our country.  Then on March 19th I will be cooking for some International Diplomats visiting Aiken and am so proud they asked me.  We will be cooking some southern Cuisines. On Friday we will be filming at "Plum Pudding" in Aiken.  Christian will be cooking up some wonderful Mahi Mahi.  I know that will be very tasty!  Anywho we are going to be sending you a recipe that I made up for one of our shows last season.  Its low in fat and great on taste.  I simply call it "Mexican Chciken Breast". So here we go and I hope you try it and like it.  Let me know at my email address madjon51@aol.com.  You can also send me recipes to try on the TV show.  I'd love it!

Mexican Chicken Breast

2 Boneless Chicken Breast, Cut up
Salt Pepper to taste
1/2 pound Cherry Tomatoes
1 Onion, Chopped
4 Garlic Cloves, mashed
1 Tsp Onion and Garlic powder
1 Jalapeno, chopped with seeds
1 cup Mushrooms, sliced
1 cup Chciken Broth
1/2 cup fresh Cilanto, chopped
2 tbs Dijon Mustard
Juice of 1 Lime and Zest
1 1/2 tsp Chili Powder
1 cup Monterey Jack Cheese, shredded
1 cup White Wine
1 package Angel Hair Pasta
Cut up chicken and brown in olive oil with onions, garlic, jalapeno, mushrooms and cook till browned.  Add cilantro, spices, salt and pepper, mustard, broth, and wine.  Then after about 5 minutes add the tomatoes cut in half.  Add lime and zest.  Serve over cooked pasta and top with cheese. You may want to add some cornstarch to thicken.  I didn't but you may want to.

I hope you enjoy this dish as much as we did.   Please send us some recipes that your grandma or mother used to make and I will make them on the TV show.  If you live in the Aiken area email me and I will let you come watch the show and taste the foods.  I will even make you what ever you like.  I want to wish you well and Happy trails to you until we meet again.  Eileen Hutson, madjon.

Happy Valentine's Day Everyone Let's make "Potato's au gratin"

Well hello out there to all you foodies in webland its me again writng about Love, TV show, Potato's, and etc. etc.   I hope this finds all of you webbers out there full of love on this day.  Do you remember your first and last love?  Mine was a boy named Gayland Ladd, from Texas.  He had a hit song called "Think About Me".  It would of been when Band Stand was still on TV and teenagers watched it.  A long time ago!  Gayland helped me get ready for some recording tapes or demo's that I made in Pasadena, Texas, I wore a Red mini shirt dress with white go go boots.  I thought I was HOT!  I was with my long brown hair running down my back.  I was in love with him for about three years or so I thought.  Any who I got the recording contract but my father moved me away from Houston so he could keep control of me as he called it.  Singing I was really great at and that was my real love.  Any who that is water under the bridge.  There are many different types of love, like puppy love, a happy love or even a sad love.  I guess I've known them all like alot of people.  There's love of your friends, which I enjoy very much, people, pets, food, and love of God.  If I have learned one thing about love is that it can't always make you happy all of the time and you can't depend on someone else to make you happy, to me the only one that can make you happy is you.  Any who lets talk about food.  At this time in my life food makes me happy because with food I can pass on my love to other people, does that make sense?  Well yesterday we made alot of people happy, about 286 of them.  We did a dinner at Cedar Creek Church in Aiken.  We served my home made Lasagna and Chicken Marsala and I was told it made everyone happy, at least we hope it did.  Can you feel the love yet?  Then today I taped my regular TV show called "Cooking With Madjon and Friends".  I served up alot of love with some good old B.B.Q. Pork ribs, Potato's au gratin, Green Beans with Orster Sauce, Wheat Bread with my seasoned rub, and Butterfinger Cake.  Any who we had alot of fun making up these recipes today.  You may go watch the TV show by going to http://www.aikenstandard.com/ , ASTV 95.  Am going to try and remember how I did the potato recipe for you all.  I hope you enjoy it and give it a try.  My mother used to make the best of this dish and she always made it when we had left over ham.  Cooking this today made me feel close to her. Please read all of this recipe before you start to make the Potato's au gratin.

Potato's au gratin

8 to 10 potato's, peeled sliced
1 small onion diced
1 1/2 cups Cheddar Cheese
1 1/2 cups White Cheese
Salt Pepper to taste
1 1/2 tsp Onion and Garlic powder
1 1/2 tsp Mrs's Dash's

Preheat oven to 400 degrees.  Slice and peel potato's, and place a layer of sliced potato's in a greased 9" by 13" pan. Then salt and pepper and add a little of both cheese's with small amount of onions, repeat process until all potato's are gone.  Then make sauce.  Recipe follows.
1 Stick butter melted in pan
Salt and Pepper to taste
Spices from top
3 T. Flour, mix with butter etc.
Add 2 Cups Milk and cook till thickened
Add 1 Package Cream Cheese, cook till melted

Pour sauce over potato's, add some crushed red pepper flecks, top with a little cheese and cover for about 1 hour and 15 minutes and then uncover and cook for about 15 minutes more.

You can use whatever cheese you like to this recipe, its the amounts you need to worry about.  I hope you enjoy this as much as we did.  Happy Valentine's day to you and yours. When it comes to love try to remember that everyday should be Valentine's day.  Happy Trails to you and yours until we meet again, Eileen Hutson, madjon.

Let's Make Some heathy "Orange Oat Meal Bars" Yum Yum

Well hello again out there to all you foodies in webland its me again madjon.  I hope all is well and the weather isn't to cold for you.  Am going to send you one of the best recipes for some heathy and easy to do Orange Oat Meal Bars.  I made these up for a TV show that I didn't have alot of time to do a dessert so this was it!  You can't get any better then Oat Meal Bars to eat when they are warm and right out of the oven.  I think I made soup for the TV show with these.  Soup and a sandwich if I remember right.  I've been busy with catering and am booked for the next couple of weekends.  Looking forward to being busy again.  Well any who am sending you this recipe with much love.  Hope you like it as much as we did.

Orange Oat Meal Bars

1/2 cup plus 6 T. of Margarine
1 1/2 cup Brown Sugar, packed
2 Eggs, beaten
1 tsp Vanilla
1-1/2 cups all-purpose Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
3 cups Oats
1 cup Raisins
Zest of one Orange, plus juice from half a Orange
1/2 cup Walnuts (optional)

Almost forgot to tell you how to put this together!  Mix sugar and soften margarine together, add eggs, orange zest and juice, flour, baking soda, salt, cinnamon.  Mix and then add the oats. Mix and add the raisins, nuts, and oil a 9" by 13" pan.  Pour mix into pan and bake at 350 degrees for about 35 minutes or until nice and brown.  Cut while still warm.
I hope you try this recipe and enjoy the flavor of freshness with each bite!  Happy trails to you until we meet again.  E-mail me about this recipe and e-mail with recipes that you would like me to try for my TV show, "Cooking With Madjon & Friends".  Madjon51@aol.com.   Eileen Hutson, madjon.

Best Comfort Foods Madjon's "Chicken-N- Dumps"

Well hello to all you foodies out there is web land, hope all is well.  Today we are going to send you out my own Madjon's Chicken and Dumpling's.  I made this recipe up at my cafe in North Augusta after I had a friend do an article on my cafe and this was one of my signature dishes.  It was also the first TV show I did called Cooking with Madjon & Chef Belinda.  The taping went GREAT!  However we had to retake it as the camera's didn't pick up the vocals for the show.  Did the whole show that way.  Any who we had fun retaking it.  Yes tomorrow is also my grandson's sixteenth birthday and on his menu was a lot of carbs like Macc-cheese, Pizza, Chicken-n-Dumplings, Taco's, Pigs in the blanket, potato Au-gratin, and Butterfingers Cake.  You can go and watch it on the web if you wish.  Any who here is the recipe for you all to try.    Any who am not sure what his mother has decided to make for him.  Tomorrow is my wedding anniversary as well.  Plus I have the Farmers market in Aiken to sell my products with Aiken Dry Goods so am going to have a full day, how about you?  Come like my fan page on Face Book at Cooking With MadJon & Friends.

Chicken-N-Dumplings

48 oz. can Chicken Broth
1 onion, chopped
2 Celery Stalks,chopped
1 T. Parsley Flakes
1 1/2 T. Onion Powder
2 Boneless Chicken Breast, diced
1 Can Evaporated Milk
3 Chicken Bouillon Cubes
2 Carrots, cut
2 Potato's, cubes
2 Bay Leaves
Salt and Pepper to taste
Optional: add 1 pkg of frozen Corn or English Peas

Pour chicken broth into pan and add all other ingredients except cream, simmer for about 30 minutes or until chicken is tender.  Add canned cream to broth and reduce heat then ad dumplings, recipe follow.

Dumplings

2 1/2 cups plain Flour
1 Egg
1/2 tsp. Salt
1/2 cup sweet Milk
1 stick soften Butter

Soften Butter.  Mix flour and salt.  Using pastry cutter, cut butter into mixture.  Add egg and stir.  Then add milk.  Mix and pour onto floured surface and roll dough out lie 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 about 20 minutes.  Adjust seasoning to taste.

I hope you enjoyed your trip down chicken and dumpling day.  Please try this wonderful recipe, my customers all loved this at the cafe.  Let me know how you like this by going to Madjon51@aol.com.  Visit my TV show by going to http://www.aikenstandard.com/, ASTV 95, "Cooking with Madjon and Friends.  Come and be my friend on fb.  Love to have you join in.  Happy Trials to you and yours until we meet again.  Eileen Hutson, madjon.

Low Fat-"Cream" Soup A Goodie W/Mushrooms and Potato's

Hello again to all you Foodies out there in webland, hope all is well and your not caught in any BIG Snow Storms. However if you are I hope you try this soup and it helps you keep warm.  I made this soup on Mondays cooking show.  A friend of mine named Anne who lives in Washington, D.C. sent it to me and ask me to make some chances to make it taste better.  They used a nonfat dry milk in this and I know the way they made it that it was lower in Calorie count but I don't think the taste was there.  So I changed it a little.  I hope you like it Anne, we did.  I hope you like it as well.  Here goes.

3 Stalks Celery chopped
1 Onion chopped
4 gloves Garlic chopped
2 Bay Leafs
1 T. Onion and Garlic Powder
1 can Chicken Broth 49.5 oz.
1 teas. Oregano leaves
1 teas. Basil Leafs
Salt and Pepper to taste
3 T. Olive Oil
1 cup White Wine
3 to 4 T. Cornstarch
2 Chicken Bouillon
3 Packs White Mushrooms sliced
1 T. Butter
1/4 cup Parsley Flecks
1 1/2 T. Worcestershire Sauce
3 to 4 chopped Potato's peeled
2 cups non-fat Half and Half
Cut mushrooms, add cornstarch, salt and pepper, onion and garlic powder, mix together in a bowl.  Place olive oil in pan and heat, pour mushroom mix into pan and  cover and cook till starting to fry then add 1 cup wine.  Simmer and turn often.  Then add about 1 cup of chicken broth.  Keep stirring until cooked.  Then take butter and some pam and place into another pan then add celery, onions, garlic, and cook till clear.  Then add all spices, rest of chicken broth.  Cook until boiling.  Then add the mushrooms and sauce mix.  Add Potato's and cook until done.  Add the milk and cook on low for about 15 min's.  Then pour into bowls and top with some parmesan cheese and croutons.

I hope you enjoy this wonderful comfort food.  Thanks to my friend Anne.  Hats off to you!  Please email me and let me know what you think of this soup.  I hope you enjoy it as much as the film crew did.  Happy trails to you and yours until we meet again.  Eileen Hutson, madjon.