Claim Dip

Good Morning Foodies!!!  Yes I'm back and wanted to share with you this truly delicious dip recipe that I got for a really good friend name Dodger.  I haven't heard from him in years and really misses him...sure wish I had a way to contact him.  It's always sad to lose touch with such great people.  OK...back on track.  Not trying to make you guys feel down this AM.  haha!  I haven't made this in a while but wanted to share this with you.  I made this for one of my gatherings a few years ago and served it with some pita chips and crackers.  This recipe was quick, simple and delish!  The next time I make this dish I will be sure to snap a picture.  Enjoy!!!!

Ingredients:
6 1/2ozs minced clams, drained (save 2 Tbsps of clam juice)
8ozs cream cheese, softened
1/2 cup sour cream
1/2 tsp worcestershire sauce
2 garlice cloves, minced
2 Tbsps parsley
1/2 tsp black pepper
1/4 tsp hot sauce
Salt to taste

* In a mixing bowl, beat cream cheese with 2 Tbsps clam juices, sour cream, worcestershire sauce and hot sauce.  Stir in clams, garlic, parsley and pepper.  Serve immediately or put in the fridge to chill for later.



Jill's Comfort Zone

Happy Holidays 2013

Good Morning my lovely readers!  Happy Belated Thanksgiving!!!  I hope everyone enjoyed their holiday with their family and friends.  There is so much to be thankful for and one thing that I am thankful for being able to update my blog to keep in touch with you all!  I spent my Thanksgiving with my lovely daughter and was thankful for having a quiet and peaceful day.  I didn't cook much but we had food on our table.  I just wanted to check in with you guys to let you know that I haven't forgotten about you and that my blog is still live!  My life has been on a spin for the past year and I'm looking forward to starting the upcoming New Year on positive vibes.  You know we go through things in our lives that we may have no control over.  I'm learning day by day of how to let go and let God!  Wishing everyone many Blessing and Happy Holidays!!!

I look forward to coming back soon to share some more delicious recipes and fun filled stories soon so stay tuned.  Love you guys!!!!  Have a wonderful week!  Muah!


Jill's Comfort Zone

Brown Gravy

I always forget to post about the most important part to some of the most delicious savory dishes.  The gravy!!!!!  We all know that gravy complements most dishes we eat on a daily basis.  From here on out I will take more pictures when I make my different types and styles of gravy's.  This is one of the brown gravy's I make the most.  Simple and delish!  The first time I made this it came out too salty.  I keep forgetting that store brought stock has salt in it.  I've learned to lay off the added salt within time.

Ingredients:

1 can beef stock (2 cups)
1 to 2 Tbsps corn starch
meat drippings
Salt and pepper, to taste

Heat 1 cup of stock and add drippings.  Combine 1 cup of stock and corn starch in a cup and mix well.  Mix into heated stock slowly and stir slowly.

Add more cornstarch if needed to thicken or more stock to thin gravy.


Jill's Comfort Zone

Allrecipes "Dry Rub for Ribs"

I haven't been doing a lot of outside grilling due to the location of my grill.  I decided to share with you a few rubs that I've tried and loved!  This one I found on Allrecipes website and my family enjoyed it.  I tried it on beef and pork ribs.

Ingredients:

-3 Tbsps brown sugar
-1 1/2 Tbsps paprika
-1 1/2 Tbsps salt
-1 1/2 Tbsps black pepper
-1 tsp garlic powder

Mix together the sugar, paprika, salt, black pepper, and garlic powder.  Rub into ribs.  If you like spices, you can add some red pepper flakes along with some dry mustard.  Truly yummy!

Enjoy!



Jill's Comfort Zone

Crock Pot Asian-Inspired Beef Ribs

If you ever visit Pittsburgh, you must go down to the The Strip District!!!  Oh man do they have some delicious goodies down there!  A few years ago on one of my many Strip District adventures I decided to purchase some sake.  Of course once I got home I immediately went online to find some recipes to use the sake I purchase with.  Well on I have a similar recipe that I've tried on my blog like this one.  The hoisin and oyster sauce puts a little more spin on this one here.  Oh man, these turned out good!!!!  I think I found this recipe on Recipezaar. I can't really place the sake taste to this dish but I'll have to give it a go again...I'll keep you posted when I do.  Besides, I still need to come back to post some pictures.

What's funny is that I still have almost a full bottle of the sake left.  I wonder if it's still good to use?  I haven't thought about it until now.  LOL!  I brought it back in February 2012.  So should I toss it or use it?

Ingredients:

-4lbs beef back ribs
-2 Tbsps soy sauce
-2 Tbsps ginger, minced
-1 Tbsp garlic, crushed
-1/4 cup hoisin sauce
-1 Tbsp worcestershire sauce
-3 Tbsps brown sugar or splenda
-2 Tbsps Sesame oil
-1 Tbsp oyster sauce
-2 Tbsps sake
-1 Tbsp Five-Spice powder
-1/4 tsp cayenne pepper

Coast ribs with flour and brown on all side in a frying pan in some canola oil.  Remove and place on a plate lined with paper towel to drain.  Mix all ingredients except for ribs in crock port.  Add the ribs one at a time, coating them with sauce.  Cover and cook on low for 8 hours.

Remove ribs and pour sauce into a separate container.  Allow fat to separate and skin off of top.  Return sauce to meat and serve.

Enjoy!

Jill's Comfort Zone

Cucumber Salad

Good Morning my lovely readers!  I am thankful that the Lord saw a need to wake me up this morning...PURPOSE!!!  I am always grateful for his love!  Yes, I up thinking about recipes this morning.  Here's another quick and delicious salad I make often.  Sorry I didn't take a picture of this one...will do the next time I make this.  I just might make it today so I can post a picture for you guys.

*2 small cucumbers
*1/2 small red onions, sliced
*1 large tomato, sliced
*3 Tbsps Mayo
*1 Tbsp white vinegar
*1/4 tsp salt
*1/2 tsp pepper

In a small bowl, toss together cucumbers, onions and tomato.  Gently stir in mayo, vinegar, salt and pepper until coated.  Cover and refrigerate for at least 1 hour before serving.

Sometimes I like to add a splash of fresh orange, lime or lemon juice to give it a little zesty flavor.  When I do I sometime add a pinch of sugar to balance the flavor.

Enjoy!

Jill's Comfort Zone

Momma's Corn Bread Stuffing

Good Afternoon All!  I have been meaning to blog about my mom's Corn Bread Stuffing for some time now but always forget to take pictures.  I remember when I tried her recipe for the first time about 8 years ago for Thanksgiving.  I called her probably a thousand times to make sure I was doing it correctly.  LOL!  See, my mom just eye ball her ingredients which made it harder on me.  She never have the exact measurements to any of the things she cooks.  I guess that's where I get it from because it took me some time to re-do a lot of my dishes so that I can share the exact measurements with you guys.  It sure isn't easy to do I tell ya that.  I don't even like stuffing and neither does my girls so I only make this during the holidays when I have friends and family over.

Below is the list of ingredients that I use and of course I added my own twist to my mom's recipe.  It wouldn't be me if I didn't!  I promise to come back and update this blog with pictures and measures that next time I make it.  I have not mastered my mom's stuffing yet but I am working on it. LOL!  Don't get me wrong, each time I've made it everyone enjoyed it.  So I must be doing something right huh?  


Mom’s Corn Bread Stuffing My Way....

Ingredients:

Corn bread mix
Corn Meal
Chicken gizzards
Chicken necks
Hot and spicy ground sausages
Eggs
Onions, finely chopped
Green and red peppers, finely chopped
Celery, finely chopped
Sage (half and half)
Smoked paprika (half and half)
Butter
Sugar
Poultry seasoning (half and half)
Red pepper flakes (half and half)
Garlic powder
Salt and Pepper (half and half)

Preheat oven at 400 F.

Cook chicken necks and gizzards with onions, red and green peppers and all other ingredients in a pot except for celery, sugar, butter, sausage, egg and corn meal.

Save some of the chopped peppers and onions for later use. (If you use Jiffy corn bread mix, prepare following box instructions and set aside.)

Fry up the sausage in a pan and set aside.

Once gizzards and necks are tender (where you can just strip the meat from the bones), *save the juices*; in a large bowl, combine gizzards (finely chopped), chicken necks (discharged bones), sausage, onions, peppers, celery, eggs, the rest of the seasoning and all other ingredients and mix well.

Pour mixture into a baking dish and place cubes of butter on the top of mixture; bake at 350 degrees in the oven.

Enjoy!

Jill's Comfort Zone