Cooking With Madjon aikenstandard.tv: Trip to OBX Szechuan Noodles

Cooking With Madjon aikenstandard.tv: Trip to OBX Szechuan Noodles: MadJon's Szechuan Noodles 1 pound Cooked Noodles 1 pound ground Pork or Turkey meat 1 Onion diced 4 cloves Garlic minced 2 TB...

MadJon's Creamed Onion Soup-Mushrooms Optional

Hello to all my foodie friends out in web land, I hope your new year is going all your way with lots of luck to you and yours.  This is a recipe I made up after I ate at an Italian Cafe here in our area and we ordered their Onion Soup and it was tasty but seemed to thick for soup, the texture was more like stew so I went to the test kitchen and remade the recipe to our own liking.  My hubby loves it and so did our friends that we played train with on that evening,  So you get to share in the pleasure of this wonderful warm soup.  It would pair with foods like a Quiche, fish, or chicken dishes.

Creamed Onion Soup

1 Onion, diced
6 cloves Garlic, minced
t tsp, salt
1 tsp. black pepper
1 tsp. onion and garlic powders
1 tsp. Mrs Dashes
1 tsp. crushed dried thyme
1/2 stick butter, melted
4 TBSP flour
2 chicken bouillon
3 cups chicken broth
2 cups cream or low fat it with skim milk
oyster crackers for the top or seasoned croutons
optional 1/2 package sliced mushrooms, sauteed in light oil then tossed into soup

melt butter, add onions, garlic and saute until onions are clear in color.  Then add the spices, bouillon, thyme, salt, pepper etc and cook about five minutes.  Stir in the flour until well blended.  Slowly add your broth to the mix, stir and simmer mix for about ten minutes.  Then slowly add your cream.  If you wish to add mushrooms just saute them with a TBSP of oil and toss into the soup and simmer another five minutes, serve hot with crackers or croutons on top.  Serves six.  Bona' Y'all.

Please let me now how you like this recipe and give me a hollow out fi you have any questions about this recipe or another one.  Visit my cooking fan page on face-book or on twitter would love to have more followers.  Happy trails to you until we meet again.

Savory Cranberry Christmas Pecan Cheeseball

Hello again all my foodie friends, its MadJon here, coming your way with a very tasty, tested, and savory new recipe for the holidays.  This comes from my table to yours.  My hubby and friends loved it.  So give it a try and its a easy dish to make.  Happy trails to you until we meet again.  Come like my face book page, "Cooking With MadJon and Friends".

Chop 1 1/2 pecans and place onto a greased cookie sheet, pam will do.  mix pecans with 1 T. Brown sugar, 1 teas. Salt, 1 teas. Worcestershire sauce, and a few dashes of Hot Sauce.  Toss till well blended and roast for about 8 minutes in an oven on 325 degrees.  Rest them up to cool.

3/4 cups of your pecans
3 TBSP Brown Sugar
5 dashes of Hot Sauce
2 teas. Worcestershire Sauce
2 8 oz. packages of softened Cream Cheese
1/2 cup shredded sharp Cheddar Cheese
3 finely chopped green onions
1 cup dried Cranberries
1 teas. seasoned salt
1 teas. Garlic and Onion powders
1 packet Ranch Style dressing mix
Black pepper to taste
1 8 oz. can drained Crushed Pineapple

Mix all ingredients until well blended, roll into a ball with the remaining pecans and cool until ready to serve.  Crackers are a must.  Enjoy! Optional:  you may sprinkle the top with Red and Green colored Sugar.

Winter Time MadJon's Creamed Leek Soup Yummy for the Tummy

Hello foodies go for some warming up this winter with my Creamed Leek Soup, its yummy.  I made this recipe for Celebrity Chef in Aiken.  Hope you enjoy and to all of you foodies out there I hope you have a safe and Merry Christmas.  Happy Trails until we meet again, MadJon.

Creamed Leek Soup

• 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
• 1 medium onion, diced
• 1 large carrot, chopped
• 2 Potatoes. peeled and diced
• 2 celery ribs, chopped
• 1 teaspoon salt
• 1 tsp. Onion Powder
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter
• 1 small boiling potato (6 ounces)
• 1 cup white wine
• 5 cups chicken Broth
• 2 Bay leaf
• 1 1/2 cups fresh flat-leaf parsley leaves
• 1/4 cup all-purpose flour
• 2 cup cream

Preparation

Wash sliced leeks. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potatoes’ and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, 2 cups broth and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered.

Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in a blender and then return it to the pot and add the cream and any more of the chicken broth.  Simmer. Serves 6 to 8 servings.

Buttermilk Pie Like Grandma used to make! From MadJon

Hey all hope all is well am taking a break from my busy life to send you a great Buttermilk Pie recipe that I used to serve at my café.  Hope all is well to all my foodie friends out there in web land and I will be posting more this year.  Thanks and follow me please.  MadJon.

Buttermilk Pie recipe

3 Eggs beaten

1 ½ cups Sugar

1 ½ cups Buttermilk

3 TBSP Butter melted

2 tsp. Vanilla

2 tsp Coconut

½ tsp salt

½ tsp Apple Pie Spice

3 TBSP Flour

1 pie crust 9” deep dish

Beat eggs add buttermilk then add the rest of your ingredients and blend.  Pour into a readymade pie crust and bake in a pre-heated oven for 40 to 45 minutes until custard is set.

Happy Trails to you until we meet again, MadJon.

Chicken Cheese Rice Creamy Broccoli One Pot Dinner

Do give this recipe a try please my hubby loved it.

3 TBSP. Olive Oil

2 half boneless Chicken Breast

1 diced Onion

6 cloves Garlic, diced

Salt and Pepper to taste

1 1/2 tsp. Onion and Garlic Powders

1/2 cup light Sour Cream

1 cup Rice

2 cups Chicken Broth

1 cup Heavy Cream

1/2 head chopped Broccoli

1 1/2 cups shredded Cheddar Cheese

1/2 cup Bread Crumbs

Place the oil in a pan and heat on low.  Pour the onions and garlic and cook for about 5 minutes.  Pour in the cubed chicken breast and cook for about 8 minutes.  Salt, pepper, spices you are to add to the chicken while its cooking.  Pour in the rice and Broth after the chicken is cooked.  Pour in the sour cream and blend.  Add the broccoli, cover and cook for about 10 minutes.  Then add the cream and simmer until the rice is tender.  Then turn off the heat and top with the cheese and bread crumbs.  Boil the Chicken and Broccoli dish until the cheese is melted.  Now your ready to serve.

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Hello foodie friends out there in Web Land I hope this finds you all in great spirits.  As for me I've been off for a while working on painting my whole house and doing some adjusting to my hubby retiring, he ,he.  Its been a trip to say the least.  He plans on us doing more traveling so that part of this deal I will enjoy.  Yea his in my business more now and also in my kitchen which is off limits he  to him unless his asked to help.  After all he has a large airplane hanger and a clock shop out there to play with and repair customer's clocks.  I keep telling him that am going to pay a visit to both his hanger and shop if he doesn't keep his distance from my side of the world.  Any who I hope you've been doing lots of cooking and checking out my older blogs and recipes.  Am still waiting on my son to finish my cookbook after all I gave him everything like four months ago but he was busy adding on to his house so we shall see how long it takes him to get it in gear.  This recipe I got from a video that I watched however they didn't have measurements and I added a few more goodies to the dish.

Please visit my fan page on Face Book, "Cooking With MadJon & Friends".  If you have any questions please feel free to leave comments or message me on Face Book.  Happy trails to you until we meet again.

Broccoli Cheddar Chicken - Better than Cracker Barrel

Hello foodies, Hope all is well!  I made up this recipe for my granddaughter, who loves Cracker Barrel's Broccoli Cheddar Chicken Casserole.




Broccoli Cheddar Chicken:

4 Boneless Chicken Breast Cut up
1 Bag Frozen Broccoli
1 can Cheddar Cheese Soup
1 can Cream of Chicken Soup
Salt and Pepper to taste
2 tsp. Garlic and Onion Powders
2 cups Italian Cheeses Shredded
1 cup Milk
1 1/2 cups Crumbled Ritz Crackers
1/2 stick melted Butter
1 1/2 cups shredded Cheddar  Cheese

Pre-heat oven to 375 degrees.  Grease baking casserole dish.  Mix the chicken with salt, pepper, garlic and onion powders until well blended.  Mix the Soup's, Broccoli, Italian cheese, and Milk together with the chicken mix.  Pour the mix into the baking dish.  Melt the butter and toss it with the Ritz crackers and cheddar cheese, place it on top of the chicken mix and spread it to cover the top of the chicken mix.  Cover the casserole and bake for about 40 minutes and check the broccoli and if its tender then bake the casserole until the top is bubbly and brown.  Bona'Y'all


I hope you give this dish a try and if you like more crackers on this dish then add a few more crumbs.  Please come follow my blog and if you have any recipes that I may help you with my email address is madjon51@aol.com and message me on Facebook.  Come follow and like me please.  Happy trails to you until we meet again.