Hey y'all! Sorry it's been such a long break between videos. I've had some personal stuff going on and just haven't felt up to getting content out. I'm going on a short trip with friends this week and am EXCITED to get back to getting videos out as soon as I get back! I missed y'all! 💙💙💙
I am so happy you posted a video!! Have a wonderful weekend with your friends ❤ I hope you gonna get back with full power, and I also hope everything is alright by now :)
I love the fact that you are not afraid of seasonings and trying new flavors. I was born in Trinidad (tiny islands off the coast of Venezuela) and when I say I perk up every time I see the spices you use, making sure to season each thing you are making down to your rice, which I even started doing from time to time because my daughter hates plain rice. I love your style of cooking because it is very similar to the way I already cook and it’s simple yet comforting and always budget friendly. Hope you keep this channel going but a long time😊
I love adding lentils to ground meat to help stretch it! You don't need to soak lentils but it does help with digestion you soak them for a few hours and rinse them before cooking. Helps get rid of some of the tougher carbohydrates that aren't easy of our tummies and cause gas and bloating. 😊
Gidday Lisa. I have cooked pork shoulder in the past, not so much now because I live alone. My favourite way is bone out the pork shoulder (you can save the bones for stock; or ask your butcher to bone it out for you). Make a homemade stuffing (not packet mix). Stuff the meat, roll it up and bind it with kitchen string. Cook as a normal roast with baked veggies, green veggies and pan gravy. A tip for homemade stuffing: save the end crusts (heels) of your bread loaves and freeze them. When you have enough, put them in a small blender to make into fresh breadcrumbs. Mix with finely diced onion, garlic, butter, eggs and a dash of milk if required. Season with salt and pepper. Add any favourite herbs you like, such as mixed herbs, Italian herbs, Tuscan herbs, Herbs de Florence, or sage. To make pan gravy: take your roast meat out of the pan and put it on the stovetop. Using the juices, add 2 or 3 tablespoons of flour. Mix until you get a roux. Then slowly add water while stirring consistently until you get the required consistency. Ad salt and pepper to taste. You can serve as is, or put it through a sieve for a smoother consistency.
I just bought one of those tools and I thought the same thing, but I really like it it chopps up the meat so much finer great for taco meat makes the meat stretch farther.
Happy birthday Andrew 🎉❤❤ SO happy to see this video today... totally out of kitchen inspiration 😢😊😊 man you got am awesome deal on the pork roasts!! Yummy 😋
Glad you are getting away with friends. Soak up all the encouragement and hugs you can and need.. Reflection and release are good. Forgiveness so you are not held - if needed. Love your videos and your ideas. Good to take care of yourself. Smile when you can. It helps. 🙏 'd for you and will continue by unction. BLEESINGS TO YOU LISA DAWN!
Happy to see you back, I know many of us were concerned for your well being. Great video! If I didn’t know better I’d swear your kitty was a littermate to our grey boy, Dwayne Johnson.
I thought about your channel today, clicked on it. I guess I didn't miss a lot. Good video! I like to experiment with meatloaf. Yours gave me some ideas.. Thank You.
Brown lentils are great in chili if you haven't tried it before. Also Slap Ya Mama is actual Cajun seasoning from southern Louisiana. That's why it has more of a kick. 😂
Aww Love your cat. PLease remove the metal lids from the cans wrap them in other trash. Never leave it connected to the cans as dogs and other animals go sniffing around and get their tounge and paws trapped in them I saw one dog almost had his tounge cut off because the more they pull the tighter the lid get cutting deeper and deeper. Thanks love your videos
we make our wings or thighs in the air fryer. Season in a large bowl and toss. then cook for 45 minutes on 385. ,. The skin gets so crispy. I add any sauces after they come out
I use my Fagor instant pot for 30mins with plain beans and then I rinse them and get those weird bean skins off but also seems to make them less "gas inducing" Then I add my ham and seasonings and do another 30 and their perfect. A lot of the time with chili, I find just a smidge of salt to take care of the underspiced taste.
The microwave is a horrific invention (just my opinion) and shouldn't ever be used for food. You can forget about any nutrients being left in your food and count on the additional radiation instead. Please, don't suggest this to anyone else.
my favorite use for zucchini: CHOCOLATE ORANGE ZUCCHINI CAKE Favorite Recipes of the Sutton Families & Friends Ingredients: 2 1/2 cups flour (unsifted) 1 1/2 tsp. baking soda 1/2 cup cocoa 2 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 3/4 cup soft butter 2 cups sugar 3 eggs 2 tsp. vanilla 2 tsp. grated orange rind 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup chopped pecans or walnuts Recipe instructions: Preheat oven to 350 degrees. Combine flour, cocoa, baking, powder, baking soda, salt, and cinnamon. Set aside. With mixer beat together the butter and sugar until they are smoothly blended. Add the eggs; one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir dry ingredients and the milk into zucchini mixture, including the nuts as a last addition. Pour into a greased & floured 10 inch tube pan or Bundt pan. Bake in oven at 350 degrees for about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly. Drizzle glaze over top. Cut into thin slices to serve. GLAZE: Mix together 2 cups powdered sugar, 3 Tbsp. milk and 1 tsp. vanilla; beat until smooth. You can also make in a couple loaf pan and it can be frozen
Always great ideas! 🎉 enjoy your videos. I love it that you grow some of your veggies! I am an onion groupie!! Lol i may try to plant some green onions, but normally, I eat the ENTIRE onion except the very bottom root. 😂🎉
Thank goodness you said that about green beans. I see so many people just heat them up and I'm like what? I cook mine a long time sometimes if making for a lot of people I put them in the crockpot.
my favorite salad because I can prepare it ahead time: Layered Salad with Walnuts From the Kitchen of: Lorita Sutton serve 8 Ingredients: 1 cup whole walnuts 1 tsp. canola oil 1/4 tsp. garlic salt 1/8 tsp. dill weed Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 2 Tbls. chopped green onions 1 Tbls. lemon juice 1/4 tsp. salt Recipe instructions: In small bowl, toss walnuts, oil, garlic salt and dill weed. Spread in single 2 tsp. chopped fresh parsley layer in an ungreased 15 x 10 x 2 inch baking pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown, stirring once. Cool. For salad you will also need 5 cups shredded lettuce, divided. 8 cherry tomatoes , halved and 1 cup (4 oz.) shredded cheddar cheese. 1 package (10 oz.)frozen peas, thawed. In a 2 1/2 qt. bowl, layer 2 cups of the lettuce, tomatoes, cheese and peas, 3/4 cup walnuts and remaining lettuce. In small bowl combine the dressing ingredients. Spread 1 cup of the dressing over the top of the salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight. Just before serving, top with remaining dressing and walnuts.
I have some onions that are doing the same thing! We planted them a couple of years ago, so I need to do a bit more research. I'd love to know more about your garden. Any radish ideas other than crudité?
Make your own seasoning mix: Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh. FIVE-SPICE POWDER, FOR ASIAN COOKING YIELDS Prep time: Cook time: Ingredients: 1 TEASPOONS GROUND STAR ANISE, 1 TEASPOON GROUND FENNEL SEED, 1/2 TEASPOONS CINNAMON OR CASSIA, 2 TABLESPOONS GROUND CLOVES, 1 TEASPOONS BLACK PEPPER. Directions: MIX ALL TOGETHER STORE IN CONTAINERS IN DRY PLACE AWAY FROM HEAT. POULTRY SEASONING: 2 Tbls. dried marjoram, 2 Tbls. dried savory, 2 tsp. dried parsley, 1 Tbls. dried sage, 1 1/2 tsp. dried thyme. Combine. Yields 1/3 cup MULLED CIDER SPICE BLEND: Ingredients 1 CINNAMON STICK BROKEN IN PIECES, 1 WHOLE NUTMEG CUT INTO QUARTERS, 6 WHOLE CLOVES, 2 TEASPOONS DRIED LEMON ZEST. Directions: TIE UP IN A PIECE OF CHEESECLOTH. ADD TO 6 CUPS CIDER AND HEAT. HERBES DE PROVENCE 1 tsp. fresh thyme 1 tsp. fresh summer savory 1/2 tsp. fresh lavender 1/4 tsp. fresh rosemary Optional: 1/4 tsp. fresh fennel. 1/4 tsp. fresh basil, 1/2 tsp. fresh oregano, and/ or 1/4 tsp. fresh sage Mince together. Once prepared, herbs may be used fresh or dried ITALIAN SEASONING 1 TBLS OREGANO, DRIED OR FRESH 1 TBLS. THYME, DRIED OR FRESH 1 TABLESOONS SAGE, DRIED OR FRESH 1 TBLS. PARSLEY, DRIED OR FRESH 1 TBLS. BLACK PEPPER, GROUND 2 BAY LEAVES, CRUSHED INTO SMALL PIECES BOUQUET GARNI Ingredients: 3 SPRIGS PARSLEY, 1 SPRIG FRESH THYME,1 BAY LEAF. OPTIONAL: 1 SPRIG EACH OF : BASIL, CELERY LEAF, FENNEL, MARJORAM OR TARRAGON. Directions: USING 2 LAYERS OF CHEESECLOTH, PUT ALL THE SPICES YOU LIKE IN THE MIDDLE AND TIE UP WITH STRING OR OR JUST TIE ALL WITH A STRING. TACO SEASONING: this should last a long time in your pantry INGREDIENTS: 1 1/2 cup chili powder 1/4 cups plus 2 Tablespoons smoked paprika 1/4 cup cumin 1/4 cup coriander 1/4 cup garlic powder 1/4 cup onion powder 2 Tablespoons Cinnamon 1/4 cup Mexican oregano 1/4 cup salt(optional) Place all ingredients in a bowl and mix well. Store in glass quart jar! CURRY POWDER: YIELDS 2/3 CUPS Ingredients: 2 TABLESPOONS GROUND CORIANDER, 2 TABLESPOONS CUMIN, 2 TABLESPOONS TURMERIC, 2 TABLESPOONS GROUND GINGER, 2 TABLESPOONS BLACK PEPPER. OPTIONAL: ALLSPICE OR MACE, CINNAMON OR MUSTARD POWDER, GROUND FENNEL, FENUGREEK, GARLIC POWDER, 2 TABLESPOONS RED PEPPER. PICKLING SPICES: 4... 3 INCH CINNAMON STICKS,1 1-INCHPIECE DRIED GINGER ROOT, 2 TABLESPOONS MUSTARD SEEDS, 2 TEASPOONS WHOLE ALLSPICE, 2 TEASPOONS BLACK PEPPERCORNS, 2 TEASPOONS WHOLE CLOVES, 2 TEASPOONS DILL SEED, 2 TEASPOONS CORIANDER SEED, TEASPOONS WHOLE MACE, CRUMBLED, 8 BAY LEAVES, CRUMBLED, 1 WHOLE 1 1/2 INCH DRIED RED PEPPER, CHOPPED. COMBINE INGREDIENTS. YIELDS 2/3 CUPS HOMEMADE RANCH POWDER: great to keep in your pantry Ingredients: 3/4 cup parsley 1/4 cup dry chives 14 cup dry dill or dillweed 1/4 cup onion powder 1/4 cup garlic powder 1/4 cup dried onion flakes 2 Tablespoons Black Pepper 2 Tablespoons salt 1 cup dry buttermilk powder Directions: Place all ingredients in a bowl and mix well. Store in glass quart jar! from Suttons daze Fiesta Ranch World DIY FIESTA RANCH MIX (version1) INGREDIENTS: 2 Tablespoons of Anthony's Cheddar Cheese Powder 1 1/4 teaspoon Tomato Powder 1 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon chili powder 1/2 teaspoon salt Instructions: Mix all ingredients very fine in a food processor or coffee grinder for best results. This recipe is less salty and less sweet than the ordinal Fiesta Ranch Mix but is a close as I've gotten to the real deal without adding MSG or maltodextrins. DIY FIESTA RANCH MIX (version2) INGREDIENTS: 2 Tablespoons of Anthony's Cheddar Cheese Powder 1 Tablespoon of Hidden Valley Ranch Mix 1 1/4 teaspoon Tomato Powder 1 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon chili powder 1/2 teaspoon salt Instructions: Mix all ingredients very fine in a food processor or coffee grinder for best results. This recipe adds a little sweetness found missing in the first version and is almost a spot on replica of the Hidden Valley Fiesta Ranch Mix. Likely due to the incorporation of Hidden Valley Ranch Mix.
Absolutely incredible, I can't believe I met you and your then husband to be all that time ago in Marysville. You really did it! So many people losing their minds trying to feed their familes among today's market prices (damnable hippies & activist seditionists!!!!), and here you make so much food for so little cash (I pay close attention to my mother's bill for 7 people...)! Good stuff, like I grew up on. I wish everyone knew about your channel Lisa, I just know we might find a better way to cope with inflation but I can see you already help so many. More than 100K!!! You're a saint and a Patriot, sister; God Bless you and yours I hope our estate or our people credit your merits and your family enjoys all the fortune and prosperity you are due. Epic great work, my friend.
