Strawberry Lemonade Moonshine

 

Ingredients:

4 cup · Fresh lemon juice
12 cup · Water
4 cup · Sugar
1 pints · Strawberry purée
5 cup · Everclear (I use 190 proof )

Directions:

1 Low heat mix water and sugar till dissolved
2 Cool to room temp
3 Add lemon juice and strawberry puree
4 Add everclear
5 Stir well
6 Strain out pulp
7 Jar it , and let it sit for a few weeks in the fridge
8 The longer it sits the better it gets
9 It yields 6 quarts plus a half pint , I always do a half pint to taste so you don’t have to open a quart jar if its not ready
10 You can use 3-5 cups of ever clear , up to you and alcohol content you want

Honey garlic wings recipe

 

Ingredients:

15 Piece Chicken Wings

Oil

Salt To Taste (Add Small Amount)

Ground Black Pepper To Taste

All-Purpose Flour To Coat

Parsley Dried / Fresh

Sauce Ingredients

1/2 Cup Honey

4 Tbsp Soy Sauce

1 Tbsp Garlic Minced

1 Tbsp Ginger Grated or Finely Chopped

1/4-1/2 Tsp Red Chili Flakes

1/3 Cup Water

1 Tsp Cornstarch

Directions:

Season the chicken with salt, and ground black pepper to taste. (Be careful not to over salt)

Combe the seasoning with chicken and coat with flour.

Deep fry the chicken until throughly cooked.

Remove the chicken and place it onto a paper towel lined plate.

Sauce Instructions

Using a small bowl add honey, soy sauce, ginger, garlic, water, cornstarch, chili flakes, and combine all the ingredients before adding it to a saucepan.

Continuously stir the sauce mixture on medium flame until the sauce thickens.

Add the chicken wings to the sauce pan and coat with the honey garlic sauce.

Garnish with dried parsley.

Enjoy !!

 

Classic Beef Stew Recipe

This Classic Beef Stew recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best.

Ingredients

• 1 (3 lb) boneless chuck roast
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion , coarsely chopped
• 3 cloves garlic , minced
• 1 (14.5 oz) can beef broth
• 3/4 cup dry red wine (optional)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
• 6 medium carrots , peeled and chopped into 1 1/2-inch pieces



Instructions

1. Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
2. Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
3. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
4. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
5. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
6. Enjoy !!

Crab stuffed Cheddar Bay Biscuit with a Lemon butter

• INGREDIENTS:

Biscuit
Southern Biscuit Flour
Buttermilk
Cheese
Garlic Powder
Butter shortening
Cut butter shortening into flour
4-inch spring form pan (optional)
Add buttermilk cheese and garlic powder and mix.
Crab Cake
Lump Crab (reserve some for stuffing)
Cajun seasoning
Garlic powder
Onion powder
Mayonnaise
Mustard

Crushed crackers

Deriction:

Mix mayonnaise mustard Cajun seasoning garlic powder and onion powder to make a paste
Fold in lump crab and crushed crackers
Cook the crab cake for about 2 minutes each side. (I formed mines in a ball so I flipped mines around until all sides were slightly cooked and browned).
Gloves recommend
Take your biscuit dough and place it in your hand. Form it so it kinda looks like a bowl add some lump crab, the crab cake and more crab on top of that. Finish the top off with more biscuit dough and make sure all sides are covered with the biscuit dough. Place it in your spring form pan and bake.
Spring form pan is optional. You can place your dough directly on a baking sheet and bake it, however I made this biscuit bigger than your average biscuit, so I needed to use the spring form pan to help hold the shape. This is totally optional.
I baked mines in my air fryer at 360 degrees for about 13 minutes
Top with Garlic Lemon Butter

ENJOY!!!

Homemade Four Cheese Lasagna With Italian Sausage And Beef

 

The history of lasagna:

When was lasagna invented? The Italian favorite of lasagne or lasagna that we all know and love originated in Italy in the city of Naples during the Middle Ages. One of the first references to modern-day lasagne can be found in a 14th-century English cookbook that highlighted a dish with layers of pasta without the tomatoes. Later, another reference was made to lasagne in an Italian cookbook in the 1880s that featured tomato sauce. 

The dish eventually evolved into the traditional lasagna of Naples called “Lasagna di Carnevale” made with local sausage, fried meatballs, hard-boiled eggs, ricotta or mozzarella, and Neapolitan Ragu. One of the most popular variations of this lasagna dish is called “Lasagna al Forno.” This variation originates from the Italian region of Emilia-Romagna and is made with ricotta or mozzarella, thick Ragu, bechamel sauce, wine, onion, oregano, and green sheets of pasta made with spinach. Lasagne’s history wouldn’t be complete without variety throughout the regions of Italy. Different areas may use different dough or sauces. The beautiful Italian region of Piedmont specializes in lasagna al Sangue, which translates to “bloody lasagne” due to the addition of blood from a slaughtered pig. 

INGREDIENTS

• 1 pound ground beef
• 5 links mild Italian sausage
• 1 pound lasagna noodles (about 12)
• 2 12 oz jars pasta sauce
• 2 1/2 Tbsp good tomato paste
• 2 16 oz bags shredded mozzarella cheese
• 1/2 c. grated Parmesan cheese
• 1/3 c. grated Romano cheese
• 2 1/2 c. Ricotta cheese
• 3 cups spinach
• 1 beaten egg
• 1 small onion diced
• 3 cloves minced garlic
• 1/4 c. roasted red peppers
• 1 tsp Italian seasoning
• All-purpose seasoning blend to taste
• Chopped fresh parsley

• DIRECTIONS

  Preheat oven to 375°

• Cook pasta according to package instructions, rinse, and set aside. (Lay them separately on a cookie sheet

  In a heavy saucepan brown the ground beef and Italian sausage (remove from casing and break up with a fork) Mix in onion, red peppers, and garlic. Cook over medium heat until browned well, drain fat off.

  Add pasta sauce, tomato paste and season to taste with all-purpose blend. Add Italian seasoning, cover, and simmer on med-low for 30 minutes. (For optimal flavor, cook sauce the day before)

  *OPTIONAL I add 1 tsp sugar

  While sauce is simmering, in a mixing bowl combine 1 bag of the mozzarella cheese, ricotta cheese, Romano, and Parmesan with a beaten egg, spinach, and parsley

  Add 1 c. meat sauce to the bottom of the baking dish, top with lasagna noodles, spoon on cheese mixture. Repeat. Finish with noodles topped with sauce and remaining mozzarella cheese.

  Cover and bake for 40 minutes. Uncover and add additional cheese if desired and bake another 10 minutes until lightly golden brown and bubbly.

  Allow resting 20 minutes before cutting.

  *I did have about a pint of sauce left. Put in the freezer bag for a quick lunch one day!

• Nutrition:

  NUTRITION PER SERVING: Calories 597 / Protein 40 g / Carbohydrate 37 g / Dietary Fiber 4 g / Total Sugars 7 g / Total Fat 32 g / Saturated Fat 14 g / Cholesterol 112 mg / Sodium 1582 mg

  ENJOY

 

Christmas Cranberry Pound Cake Recipe

This Christmas Cranberry Pound Cake is a festive and flavorful dessert that combines the tartness of cranberries with the richness of a classic pound cake. Here’s how to make it:

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups fresh or frozen cranberries, coarsely chopped

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1/2 teaspoon vanilla extract

• For Decoration (Optional):

  • Additional cranberries
  • Orange zest

  
  

  Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. If using fresh cranberries, chop them coarsely. If using frozen, make sure to thaw and drain any excess liquid.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
  7. Fold in the chopped cranberries until evenly distributed throughout the batter.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  11. In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth.
  12. Once the cake is completely cool, drizzle the glaze over the top.
  13. Garnish the top of the cake with additional cranberries and orange zest for a festive touch.
  14. Slice and serve your Christmas Cranberry Pound Cake. Enjoy the delightful blend of flavors!

  ENJOY!!

Spicy Crab & Shrimp Bake

 

Spicy Crab & Shrimp Bake

It’s the first day of a new decade and what better way to ring in the new year, than with a lit new recipe ?! Traditionally , a new year meal consists of things like fish , greens, and beans -however this year I felt like changing it up in my house. I wanted to share a seafood recipe that would be perfect for upcoming Super Bowl events , Valentine’s Day, or really any night you or your family wants to have some delicious seafood. This recipe has Dungeness crab legs (you can also use snow crab legs ) , extra large shrimp, andouille sausage , corn, and red potatoes. It’s literally a bag of seasoned and juicy seafood. As always , please let me know how the recipe turns out for you , and enjoy !

Ingredients:

• 2 lb of Shrimp 

• 4 lb of Snow Crab

• 1 Smoked Sausage, sliced (optional)

• Fresh broccoli crowns (optional)

• 10 small golden potatoes (optional)
• 2 sticks of butter
• Seasoning: mix 2 T of old bay, 2 T of cayenne, 1 T of Greek seasoning, 1 T of onion powder, 3 T minced garlic, 2 T fresh ginger, 1 cup of garlic chili sauce, & 4 T of parsley. 
• Reynolds oven bags 




Directions:

1. Parboil potatoes for 10 minutes. 
2. Meanwhile, Preheat oven to 350°. 
3. Melt butter & add the seasonings and mix well. 
4. Coat crab, shrimp, corn, potatoes, & sausage with the seasoned butter. 
5. Place them in the oven bags and bake at 350° for 20-25 minutes depending on the size of your crab legs. 
6. Enjoy with some melted butter for dipping (optional).