Monday, January 26, 2015

Boozer Seasoning

1/2 cup garlic powder
1/2 cup onion powder
1/4 cup paprika
1/4 cup thyme
1/4 cup black pepper
1/4 cup white pepper
1/4 cup sweet basil
1/4 cup dry mustard
1/4 cup all apice
1/8 cup oregano
1/8 cup chili powder
1/2 T. cayenne
1 T. coriander
1/2 T. cumin
1/4 Cup celery seed
1/4 Cup MSG (optional)

Chales Boozer's Seasoned Salt

11 oz. lite salt
4 T. onion salt or powder
2 T. celery salt or powder
4 T. garlic salt or powder
1 T. paprika
2 T. black pepper
2 T cayenne
1 T. tumeric
1 T. mustard
4 T. MSG (optional)

Wednesday, December 24, 2014

Chef Tess Bakeresse: Lisa's No Knead White Chocolate Pecan Artisan Bread

Chef Tess Bakeresse: Lisa's No Knead White Chocolate Pecan Artisan Bread

2 1/2 tsp salt
1/4 tsp instant yeast
1  3/4 cup water, preferably purified
1/2 cup white chocolate chips
1 1/2 cup diced toasted pecans
1/4-1/2 cup dried cherries

Directions: Mix flours, salt, yeast, and water in a large bowl. Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
 Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
 Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.

During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven­safe pot *chef Tess note: I use a 12 inch porcelain dutch oven with a lid) in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven.

Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F. Remove the crock from the oven, turn the bread onto a rack, and cool before slicing.

Bread Machine recipe:

2 1/2 cups bread or all purpose flour
1 cup white wheat or whole wheat flour
2 tsp salt
1/2 tbsp. yeast
1 1/2 cup water
1/2 cup chocolate chips (preferably dark or white)
1 1/4 cup diced toasted pecans
1/2 cup dried cherries or cranberries

Tuesday, November 25, 2014

Red Lobster Cheddar Bay Biscuits - Damn Delicious

Red Lobster Cheddar Bay Biscuits - Damn Delicious

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Yield10 biscuits
These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original!
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon garlic powder
  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  • In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  • Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
  • For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  • Serve immediately.

Sunday, November 16, 2014

Healthy Roasted Veggies and Pasta

Toss whatever vegetables you like in a baking pan or dish with olive oil, a dash of lemon juice, and Italian seasonings and bake at 450 to 500.

Boil pasta. When done toss with the roasted vegetables and more seasoning and Italian salad dressing and vinegar and cheese.

There are many variations on this dish.

No-Cream Pasta Primavera Recipe -

Wednesday, September 10, 2014

Chipotle Tacos

Basic Chipotle Tacos Recipe

1 lb. pork or chicken strips or beef or vegetarian alternatives
3 tbsp. apple cider vinegar
1/2 sweet onion chopped
1 sweet bell pepper or 3-4 sweet mini-peppers chopped
2 celery stocks chopped or med. zucchini
6 tortillas or 12 taco shells
1 1/2 tsp minced garlic
1 tsp minced onions
1/2 to 1 tsp oregano
1 tsp cumin
1 tsp chipotle ground chili pepper
1 lb. salsa, preferably fresh (amount to taste)
Juice of 1/2 lime optional.

lettuce chopped or small pieces
small tomato chopped
shredded cheese or vegetarian cheese
cabbage or kale chopped optional
sour cream optional
fresh cilantro optional
thinly sliced radishes optional
roasted garlic cloves optional
chopped marinated chipotle pepper optional
sliced jalapeno optional
salsa, preferably fresh, optional
sliced jicama, optional
thinly sliced marinated mangos, optional
thinly sliced avocados optional
guacamole optional
limes cut in half or quarters optional

Heat large skillet over med heat. Lightly spray with cooking oil and add meat and veggies and cook for 5 minutes. After 5 minutes add salsa and spices and cook for 10 minutes more or until done.

While cooking prepare lettuce, tomatoes and cheese/vegetarian cheese for toppings. Fresh cilantro, more squeezed lime juice and sour cream and other toppings optional.

Place taco mixture in warm tortillas or taco shells, add toppings.

Serve with rice and beans or corn or salad.