Tuesday, June 19, 2012

Cheesy Roast Beef Monte Cristo


12 slices of Roast Beef
4 slices of bread (wheat or white)
6 slices of American Cheese
2 eggs
1 tsp parsley flakes
¼ cup of shredded cheese
1 tbsp of butter for frying.


On 1 slice of bread place 1 slice of American cheese. Cover with 3 slices of roast beef.  On top of the roast beef place another slice of American cheese. Place 3 more slices of roast beef and another slice of cheese. Cover with another piece of bread.  Repeat the process with the remaining ingredients and create another sandwich.   Set both sandwiches to the side. 

Butter a skillet and place it on medium heat.

In a bowl beat together the eggs, the shredded cheese and the parsley.  Dunk the sandwiches into the egg mixture until both sides of sandwiches are coated in the egg mixture.  Cook the sandwiches until the egg looks cooked through and the cheese is melted.

Slice on a plate and serve.

Thursday, June 14, 2012

Spicy Chicken Noodle Soup


16oz package of fine egg noodles
3 chicken thighs
½ cup of sliced onions
½ cup sliced bell pepper
2 32 oz boxes of chicken broth
2 tsp of black pepper
½ cup seasoning salt
Juice from 1 lemon
2 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tsp of red pepper flakes
½ cup of red wine vinegar
1 tsp hot sauce
1 tsp onion powder
1 tsp onion powder
2 tsp dried basil (can use fresh basil)
2 tsp dried parsley flakes (can use fresh parsley)

Step 1: Preheat a skillet with oil for frying.  Also get crock pot ready.

Step 2: In a small bowl mix all of the dry ingredients and set aside. In another small bowl mix together the lemon juice, hot sauce and vinegar.

Step 3: In a medium bowl, put in the chicken thighs, half of the dry ingredients and half of the vinegar mixture. Mix until chicken is coated. Let sit for 15 minutes and then move on to step 4.

Step 4: If the oil is ready for frying, place the chicken thighs in the skillet and fry them for 3 minutes on each side. *The point is not to cook them through, but to get some color of the skin.

Step 5: Put Onions and Bell peppers into Crock pot.

Step 6: To the crock pot, add the rest of the ingredients (the chicken thighs, rest of the dry ingredients and vinegar mixture, the chicken broth). *DO NOT ADD EGG NOODLES YET!!!*

Turn the crock pot on high and cook for 4-5 hrs.

Step 7: Add Egg noodles and let simmer until tender.

Step 8: Serve.

Tuesday, June 12, 2012

BBQ Chicken Wings for Father's Day

On Father’s Day, I like to make the special men my life an incredible meal.  My husband and most of the meal in my life love anything fried, anything that has to do with chicken and anything smothered in an incredible sauce.  So for the men in my life I like to make them my famous fried chicken wings smothered in my fabulous Chipotle Cooking with Patt’s BBQ Sauce.

Here is the recipe for Cooking With Patt’s BBQ Chicken Wings


Chicken wings

12 chicken wings

3 cups of flour

1 ½ tsp of Pepper

½ tbsp of Garlic powder

½ tbsp of Lemon pepper

1 tsp of paprika

1 tsp of Basil

½ tbsp of Onion powder

½ cup of seasoning salt

1 tsp of garlic salt

Directions for Chicken

Preheat the deep fryer to 350 degrees F.  In a large Ziploc freezer bag or a large plastic bag, Put the flour and the rest of the seasonings into the bag. Coat the Chicken wings with the flour mixture.    Deep fry the wings for 15 minutes. 

Cover them in your favorite BBQ sauce or in Cooking With Patt’s Chipotle BBQ Sauce.

Tuesday, June 5, 2012

Red Velvet Pancakes: My new favorite Breakfast!

I am always at IHOP.  I just love pancakes and they have a very delicious spread. Well I visited one day and was surprised when they had Red Velvet Pancakes.  I really love anything Red velvet and was so intrigued when I sat down to a nice warm stack. They were so delicious I had to tell everyone.  Well, I decided that I needed to have them whenever I wanted them so…I decided to come up with my own recipe for Red velvet Pancakes.

My entire family loved them and I ended up making them every Sunday for Breakfast…with bacon of course!

Here is my special recipe for Red Velvet Pancakes.


1 1/2 cups all-purpose flour

½ cup white sugar

2 teaspoons baking powder

1 ½ tablespoons unsweetened cocoa powder

1 teaspoon salt

2 eggs

1/4 cup milk

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

½ oz of red food coloring

1/4 cup melted butter


Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk. Then whisk in 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture in thirds until moistened. Drizzle in the melted butter, and stir until the butter has been blended into the mixture.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side.