Cheesy Chicken Chorizo Won tons….

Hi all, Sorry I haven’t been posting a lot. I’ve been having so many computer issues. I’m not a real techy person, so it has been so darned frustrating! The good thing is I have lots of good things to post, so I hope you’re hungry!

Today my good friend Juan finished up the last of getting me set up with my new laptop! Yay! I love it. With every little thing he did, I kept asking him “how do you know to do that?” I mean, come onnnnnn…..swipe, swipe here, click there……..I am just in awe and wish so badly that I was techy!  Recently, I figured out something on my phone all on my own. I texted Juan and said “YAY, does this make me techy?” His response was “LOL”. Oh well.

So anyway…I decided to make him a good lunch and something a little different. I made crispy little wontons filled with chicken, chorizo and cheese. YUM, right? Well then I made a salsa cream dipping sauce. Sooooooo good. He really liked it and that made me happy.

I hope you will make these, because they are really something different and tasty.



Cheesy Chicken Chorizo Won Tons

1 package won ton wrappers
1 chicken breast minced in little pieces
1/2 lb chorizo (pork or beef)
1/2 cup shredded cheese
oil for frying

Cook the chorizo and drain it on several layers of paper towels. Cook the chicken in a skillet and add the drained chorizo. Allow to cool to room temp. Stir in the shredded cheese. Put slightly under a tablespoon of mixture in the center of each won ton wrapper. Wrap like a burrito, sealing with a bit of water.

Fry wontons in hot oil (medium high heat) just until golden brown. The filling is cooked so all you’re doing is browning the wrappers. Drain them on a paper towel.

Dipping Sauce

1 cup sour cream
1/4 – 1/2 cup salsa

Mix together and that’s it. Serve with wontons. Great on tacos and burritos too. Oh, and chips!



Candy Bacon……….

Holy crap! My oh my. My new favorite thing that I know I shouldn’t be eating but I  love it so much. Breathe Betty, breathe……calm down.

Ok, I think I’m ok now. Do you like bacon? If you do, and I mean, who doesn’t, right? You have to try this.

Recently I had brunch with some awesome ladies. We ordered some “Man Candy”. It was delicious. I mean it was really, really good. I thought about it all day. Yeah, I really did. Sad huh? But it was like the best thing that I had tasted in quite a while. They used a real smoky Applewood bacon. In my opinion, it’s the only kind of bacon to eat. Mm-mmmm. I might be drooling right now.

So, I got some really good Applewood bacon. It was so smoky and delicious with all this brown sugar-coating it. There it was, sizzling in the oven. The aroma…oh my, my, my. In just 25 minutes there it was. I buttered some sourdough toast, topped it with soft scrambled eggs and then topped that with my beautiful sweet, slightly spicy bacon. I kept saying Mm-mmm, with every bite.

But it didn’t stop there! Believe it or not, I had some left over and the next day I made a BST!!! Bacon, spinach and tomato sandwich. It was the best sandwich I have ever had. So, there you have it. Can you tell how much I love this bacon?





Candy Bacon

1/2 pound of bacon
1/2 cup brown sugar
1/2 tsp cayenne or crushed red pepper (optional)

Line a baking sheet with parchment paper. Lay bacon strips out in a single layer.
Mix the brown sugar with the cayenne pepper. Spread the brown sugar mixture all over the bacon. Slightly press the sugar down onto the bacon.

Bake at 375 for 20-25 minutes. Allow to set out for a few minutes, as it is very hot and hot sugar will burn you.

You’re gonna love this stuff, I’m tellin ya.

No Churn Peach Ice Cream………

This is one hot summer we are having. I really hate the heat so much. I really need to move some place where it rains more….where it gets chilly.

Anyway, ice cream always helps to cool us off, right? I love making ice cream. I have been reading about the no churn ice cream, but I have been skeptical. I finally decided to try it. I’m glad I did! It’s pretty good stuff, I must say. It’s very creamy….but  definitely not healthy…….Oh nooooooooooooooo. But I would make it again. The only thing that bothered me was that it got super firm, but I think that may have had something to do with the liquid of the peaches? I dunno. I may have added too much peaches. But regardless, it was so delicious. It is super simple too.

I think the next batch will be coffee fudge ripple. Ohhhhhhhhh, doesn’t that sound wonderful??????

Ok, go get some peaches and make this today.

No Churn Peach Ice Cream

3 medium size peaches (I leave the peels, but you don’t have to)
1 can sweetened condensed milk (14oz can)
2 cups heavy whipping cream (1 pint)

Break up all the peaches by hand or cut them up in tiny pieces. If they are overly juicy, drain the juice.

Whip the heavy cream into soft peaks. Add the vanilla and fold in the sweetened condensed milk. Gently stir in the peaches. Pour into a metal loaf pan. Cover with plastic wrap and freeze for at least 5 hours. IT’S SO HARD WAITING!!!!!!!!!!

You may have to let it sit out for a few minutes before scooping.

How easy is that!!!!!!!!!

Quick Asian Pickled Cucumber Salad….

It’s so hot outside and I’m over it. It’s the humidity that I just can’t tolerate. You take a shower and then as soon as you step outside, your sweaty. Sorry. Gross huh? But it’s true! I just want to eat and drink cold things. Things like ice cream….and watermelon fresca….lots of fruit and ice cream. The only good thing about this weather is that I drink alot of water. Yep, and if you know me, you know how much I hate water.

I keep trying to think of cool, refreshing dishes like this slightly pickled cucumber salad. It’s so light and yummy and super quick to put together. Usually I make this with cucumbers only. But I had some baby bok choy stalks, so I sliced those up too. I love bok choy. My bunny loves them too but she only likes the leafy part. So, I always have the stalks on hand. Cabbage also works great with this.

I happen to use a Japanese pickle seasoning to pickle my veggies, but it may be hard for a lot of you to find, so I’m showing you a way to do it with salt and a wee bit of vinegar. These are not the kind of pickles that are stored in liquid. This is more like a little side salad.

As you can see in the picture, I added some red chili paste. You can find this in most grocery stores now. But if you cant, red pepper flakes will be ok if you want some heat.

Here ya go!

Quick Asian Pickled Cucumber Salad

1 cucumber (regular or the longer Japanese or English cucumbers)
1 cup sliced bok choy stalks
1/2 tsp kosher salt (add a bit more if you’re a salt freak)
1 tsp regular white vinegar

Peel and slice the cucumber. Mix together with the bok choy. Add salt and vinegar and toss it all together. At this point, add the chili paste if you want to. Chill for at least 20 minutes, allowing the salt to “pickle” your cucumbers.

Sprinkle with a couple drops of soy sauce.


Betty’s Best Biscuits for 2….

Hot biscuits. I can’t even tell you how much I love a good biscuit. I always order a biscuit when I go out for breakfast. Sadly, I am often disappointed. I always ask the server, “are your biscuits good?” Hmmm, why do I ask? Like they are really going to say “oh nooo, our biscuits are really crappy”. They all say “yeah, they are….we make em here”. Hmmmm.

Well, I grew up with fresh biscuits served on the weekends. My dad made a damned good biscuit. His mother taught him. She was from Louisville Kentucky. Now, they know how to make biscuit! I used to watch my dad make them. He used to say “Better pay attention cuz you have to know how to make biscuits.” Well, I paid attention. I make darned good biscuits. I have a few recipes that I like, and I have my go-to recipe, which I think I posted here quite some time ago.

Now, sometimes (almost always) I want a biscuit but I don’t want to make a whole bunch of them. So, that’s when I make this recipe. It makes 2 good sized biscuits or 4 smaller ones. These are melt-in-your-mouth delicious. They’re so tender and good plain with butter, or with some good fruit jam or even smothered in sausage gravy. I ate them with both jam and with gravy, just so that I could show you. The things I do for you all…I did it all for you. 🙂

You will love these.

Biscuits for Two

1  cup all purpose flour
2  1/2 teaspoons baking powder
1/2 tsp sugar
1/2 tsp salt
1/8 tsp cream of tartar
1/4 cup COLD butter
1/2 cup whole milk (not low fat)

Heat oven to 400.
In a bowl, mix together the dry ingredients. Cut in the butter with your fingers, until it looks like coarse crumbs. Place the bowl in the fridge for 10 minutes.

Add the milk and gently stir just until everything is moistened. Dump it out on a floured board and gather up any dry bits and work into the dough just briefly. Dough will seem a bit sticky. Don’t keep playing with it.

Gather it together into a square shape. Or round will do also. It should be about 1″ thick. Using a spatula, lift it onto a parchment lined baking sheet. Cut into fourths. You can slightly separate the 4 pieces, about 1/4″ apart, but you don’t have to.
Bake for 12 – 14 minutes.