Cooking With Madjon: Spring Time Are You Ready For Lemon Asparagus Sal...

Cooking With Madjon: Spring Time Are You Ready For Lemon Asparagus Sal...: Hello to all my foodie friends out there in Web land its MadJon again writing to say Happy spring to you all.  There is nothing better to ...

Spring Time Are You Ready For Lemon Asparagus Salad

Hello to all my foodie friends out there in Web land its MadJon again writing to say Happy spring to you all.  There is nothing better to eat in the Spring then Asparagus and with my Lemon Salad Dressing that will light up your taste buds with the freshness of spring.  I know I've been off of here for a while and am sorry for that.  I've been busy with catering jobs and this week I've been with the sickness of that thing called sinus, head, and nose problems not to mention my chest!!!  Love it.  I have not had this problem for years and now it seems to want to take me over and now is not a good time because I have a wedding to cater on May 3rd so no rest for the wary as they say.  I made this recipe up while I was cooking for the D.C. hoodies as they are called!  The Lemon dressing I used in my restuarant and my customers loved it.  I will now pass that formula on to you all to enjoy.  Asparagus is not only a healty and tasty vegetable to devore but there are lots of different ways for you to prepare it.  It may be roasted, steamed, fried with batter, B.B.Q.pickled in a jar  and eaten raw. Any who I like to eat it anyway you cook it.  You do know to snap the bottom ends off to take away the tough parts of the stems.  Leaving that soft and tasty part of the vegetable.  It is also a vegetable that does not take a whole lot of cooking time or prep time.  As to the greens you may mix any fresh and raw vegetables with your greens or even fruits thrown in there.  I have read that if you mix fruits with greens it may cause you that gas feeling, oh well take a pill if you wish or just pass it along sort of speak.  I also tossed in some raosted Pine Nuts in this mix very tasty a I may add.  I also use  alot of taosted Sunflower seeds in my salads.  Hey, I also like to add salt to my Salad dressings and did you know that Salt is a noun, the means needed to support life. Salt also brings out the flavors in foods, sometimes when you make a dish, all it needs is a litel more Salt to bring out the flavors.  No to much please and I liek Sea Salts and Himalayan Salts.  Any who are you ready for some good eats with greens and the wonderful vegeable that is called Asparagus.  Please let me know if you liek this recipe at madjon51@aol.com and come like my fan page on Face Book https://www.facebook.com/CookingwithMadjon you just gotta love social media.  Also please share my cooking blog and join me on LinkedIn Eileen Hutson.

Lemon Aparagus Salad

Dressing:

1/2 cup Lemon Juice
1/2 tsp. Sea Salt
1 tsp. Onion Powder
2 TBSP Sugar
1/2 tsp Seasoned Salt
Black Pepper to taste
1/2 cup Olive Oil

Mix the first 6 ingredients together and then add your oil and shake like crazy.

1 Bunch Asparagus
Salt and Pepper to taste
Onion and Garlic Powders, for dusting
Dried Rosemary, maybe 2 tsp.
Olive Oil, about 3 TBSP
Salad Greens, mixed
Whatever frutis and vegetables of your choice

Remove the stem bottoms on the asparagus and wash it.  Then dust the asparagus with, salt, pepper, onion, garlic, and Rosemary, give it a toss.  Then toss it with the olive oil.  Then steam the asparaus for about 3 minutes, cool it down and its ready to place on top of your greens and vegetables.  Pour some of your salad dressing on top of the greens and toss it lightly and you are ready to serve.

Please enjoy this salad and if you want to take out the sugar just add 2 Slenda packets to the mix.  Happy trails to you until we meet again.  Bona Y'all.

Cooking With Madjon: Washington D.C. Tidel Basin 2013 Cherry Blossom Fe...

Cooking With Madjon: Washington D.C. Tidel Basin 2013 Cherry Blossom Fe...: Well hello to all you foodie friends out there in Web land I hope all is well.  I've been like on a small vacation and now its time to g...

Washington D.C. Tidel Basin 2013 Cherry Blossom Festival and Cherry Pie

Well hello to all you foodie friends out there in Web land I hope all is well.  I've been like on a small vacation and now its time to get back to work.  I was going to do some writing yesterday but with the bombing in Boston I just didn't feel like it.  I send my prayers to all the victims in Boston and I hope they all recover very fast without much pain.  I also am so sorry for the loss of life's and my heart goes out to the ones that died and their families.  I hope that they soon find out who caused such a cowardly act and take care of them and expose them as the cowards that they are.  Any who that said, we are here to talk about the Cherry Blossoms in D.C.  Did you know that people come from all over the world to see the beauty that I got to witness last week.  We were there at the peak of the blooms.  They were just breathtaking to view.  People were taking so many photographs and everyone enjoying the beauty around them..I will be sharing some of the pictures I took while I was there.  This year marks the 101st anniversary for the gift of trees from Japan to the Untied States.  In 1912 Japan sent us about 3,020 Cherry Trees of several different varieties, which were planted in different areas of Washington DC and some of the trees that are there are from these plantings.  I also noticed that they have panted new trees to replace the older ones for feature generations.  I hope you get a chance to visit D.C. while the festival is going on.  It felt like a fresh start and welcome to spring.  You know the trees do not bear fruit , only the blooms.

I stayed with our son there and I was asked to cook with my Pasta Gravy so I made Turkey Meatballs for them and then we also made the Cherry Pie.  That was an ordeal because there were no Cherries to be found at their store.  So I used dried Cherries and they seemed to work out just fine and  I had help from a couple friends who live in the the Hood as they call it. So I hope you enjoy this recipe and please give it a try,.

Cherry Blossom Pie

Crust:  Makes 2 crust
2 1/2 cups all-purpose flour
1 stick Butter plus 2 TBSP shortening, softened
1 tsp. Salt
3 TBSP Sugar
4-6 TBSP iced Water

Blend the sugar and salt with the flour.  Soften the butter and blend it with the flour and blend in the shortening.  Slowly add the water a tablespoon at a time until the dough foams a ball.  Cut it in half and roll out the dough on a lightly floured surface.  Place one crust into a pie pan and bake for about 8 minutes in a pre-heated oven at 375 degrees.

Cherry Pie Filling:

2 packages dried Cherries
1 cup Sugar
3 TBSP Corn Starch
1 small box Cherry Jello
1 tsp. Cinnamon
2 TBSP Butter
1 TBSP Lemon Juice
2 Cups Water

Mix the sugar, cherries, and cornstarch in a pan.  Then pour in the box of jello, cinnamon,  and mix until well blended. Slowly add the water.  Then add the lemon juice.  Cook slowly until thickened.  Add the butter and mix.  Cool a little before pouring the filling onto the crust.  Top the pie with the other crust and brush with some egg white.  Bakes until golden brown on about 375 degrees in a pre-heated oven.
I hope you enjoy this recipe and go see the Cherry Blossoms when in bloom.  Please go and like my fan page on Face Book, Cooking With MadJon and Friends.  visit our show on the web, www.aikenstandard.com ASTV 95. Write me at madjon51@aol.com with any questions about any reicpes.  Happy trails to you until we meet again., MadJon.

Cooking With Madjon: Deviled Eggs Happy Easter Peter Cotton Tail

Cooking With Madjon: Deviled Eggs Happy Easter Peter Cotton Tail: Well, hello again to all my foodie friends out there in Web Land.  It's that time of year again to talk about Deviled Eggs, the wonderfu...

Deviled Eggs Happy Easter Peter Cotton Tail

Well, hello again to all my foodie friends out there in Web Land.  It's that time of year again to talk about Deviled Eggs, the wonderful holiday of Easter,  and new season called Springtime.  We all know why we celebrate the Easter Holiday as Christan's with the resurrection of Christ, the forgiveness of our sins, with his raising from the dead after three days.  The life everlasting.  However Easter in Roman times B. C. was celebrated for Eastre, "the goddess of springtime." So they would hold festivals to celebrate the revival of plants and the changing to warmer weather.  The Romans also dyed eggs and decorated them as part of the celebration of springtime.  They believed the Easter Bunny or "Easter Hare" would lay eggs in the grass and so they would have Egg Hunts.  The Romans believed that "all life comes from an egg"  Christan's believe " eggs to be "the seed of life"  Now does anyone remember the Peter Cottontail song written in 1950 by Steve Nelson and Jack Rollins.  It was sang by Gene Autry.  I love that song and it remains one of the top Easter Songs to this day.  You can find it on the net, LOL, you can find anything on the net!  I remember as a child on Easter Holiday as one of the days we attended church.  My mom would make our dresses and we'd have new shoes, gloves and a Easter Bonnet.  I love dressing up and she always made her Deviled Eggs with Ham, Potatoes Salad, and Banana Pudding.  Foods at holiday times always bring back memories for me good and bad ones.  Any who Deviled Eggs have been around for centuries and are made with so many different recipes.  I like them with Bacon, horseradish sometimes.  What I love about eggs is you can boil them, poach them, fry them, and salad them.  Now this brings us to our Deviled Eggs recipes, one of many.  Hope you give this a try.  Older eggs work better. Happy Easter, Y'all.

Deviled Eggs

1 Dozen Eggs Boiled, cut in half and yolks remained
Mayo, 2/3 to 3/4 cups
Dijon Mustard, 1 TBSP
Sweet Pickle Relish,  2 Tbsp
Salt and Pepper to taste
Onion Powder,  1 tsp.

Take the egg yolks and mix them with the mayo, mustard, relish, onion powder and salt with pepper.  Fill the half shell egg whites with the filling.  Serve chilled.

Thanks for joining me for this Easter trip.  Please watch my videos on You Tube at http://www.youtube.com/watch?feature=player_embedded&v=FgfUV_HXJIE
and come like my fan page on Face Book at Cooking With MadJon and Friends on ASTV 95, www.aikenstandard.  Write me with any questions at madjon51@aol.com.  Happy Trails to you until we meet again.  MadJon.

 

St Paddy's Day Irish Beer Beef or Lamb Stew Wedding Expro

Happy St Paddy's Day to all my friends out there in Web Land and hope your St Paddy's Day is great next Sunday.  Today is a beautiful day outside I went to the flea market and bought two Olive Trees to plant and some Vegetables for dinner tonight and ordered a  dish so I can make a Spanish dish here at home with fish fish, shrimp and mussels.  Yum Yum we made it on the show last week and I'd like to have the dish to bake it in.  Tonight am making a Pork Loin's over Spanish Rice with some White Beans and sweet bread.  Yum Yum, I smell it all cooking in the kitchen, a smell that my house has to learn to live with.  I've had a busy weekend with going to the Wedding Ex pro in Aiken for a few hours and talking with the vendors and of coarse me tasting all the Delicious foods that the caterers had to serve for weddings.  Let me tell you the foods are worth buying the tickets not to mention you get to see what the brides are going to be wearing for the season.  I had so much fun eating and tasting and meeting new people in the business world around here.  I don't get out much to see the business's other then food related.  I also learned more about what they call Wedding Boot Camp's, scary! They told me at boot camp one of the things they do is to make sure that the bride fits into her wedding dress, I think I'd buy it a little bigger and close to the wedding date have it altered and that part was interesting.  They had everything you could think of to help you with your wedding all under one roof.  Any who I read in the paper today that Post-50 divorces redefine golden years.  So I hope that this trend does not keep going up for us older couples.  So i do hope the younger couples have the luck of the Irish with them when they walk down the isle.  My father was still saying to me as we were walking down the isle are you sure you want to go though with this, we could just have a great big party!  He was a real mess however we have been married for 43 years and it hasn't always been a bed of roses and it will still take work to stay together.  I've changed and his changed and we are still learning about each other.  Its a give and a take.  I asked a lady not to long ago what does it take to be married as long as you and she said, you have to give ninety-nine percent.  Well I'll say, the only big thing my hubby and I seem to have a real problem on is money, he never likes to let me have my say so on that.  Am still fighting it!.  Oh and he forgets about gifts!  Read the Book, Men are from Mars and women are from Venus.  It's so true!  Women think this is how you fix this problem and a man will have a totally different way to fix the problem. Any who, I wish each and every married couple the best of luck in this life and the only thing that is truly important is to love and be loved and know that you are loved.  Here is some good luck Irish Stew for you. Happy trails to you until we meet again.  Go like my fan page on face book, Cooking With MadJona nd Friends, watch the www.aikenstandard ASTV 95.

Beer Irish Stew Beef or Lamb

Beef Stew Meat                                    3 to 5 pounds

Oil                                                                   enough to sear the stew meat Flour                                                                ¾ cup, dust the meat with the flour Onion                                                                1 large onion, diced Garlic                                                                9 cloves, minced Beef Broth                                                         6 cups Dark Beer                                                         1 Irish Beer, your choice Salt and Pepper                                                 to taste Bay Leaves                                                        3 each Beef Bouillons  Cube                                          3 each Onion and Garlic Powder                                   2 tsp each Thyme                                                                dried, 2 tsp Rosemary                                                           dried 2 tsp Parsley                                                               dried 1 TBSP Worcestershire Sauce                                        1 TBSP Tomatoes Paste                                                   ½ of a small can Potatoes                                                              4 each, peeled and diced Carrots Hearts                                                    1 ½ cups Peas                                                                   Green peas frozen 1 ½ cups Bacon                                                                1 pound cooked crisp       Directions:   Dust the stew meat with salt, pepper, onion and garlic powders.  Then mix the flour with the stew meat.  Heat the oil in the bottom of the pan and sear meat until it is browned.  You can dry the meat before you add the spices and flour to help make it browns better.  Remove the meat and set aside.  Now Brown the onions and garlic and cook them until they brown.  Now add the meat and bouillon back into the pan.  Now add the beef broth, stir, and add the spices, bay leaves, salt and pepper, Worcestershire sauce,  tomatoes  paste, stir.  Then add the beer and all the vegetables.  Brown the bacon to crisp and mix into the stew.  Cook for about 2 and a half hours on the cook top or in the oven at 350 degrees.  Cook until the meat is tender with a fork..