Saturday, October 8, 2016
Thursday, September 29, 2016
Sunday, September 25, 2016
Monday, September 12, 2016
https://www.youtube.com/watch?v=w2aYIq6xxow
2-3 Avocados sliced in 3/4 inch slices
2 c. Bread crumbs
1 tsp Garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
Salt and pepper to taste
3-4 eggs beaten
2 Cups flour.
Combine garlic and onion powder
add 1/2 to panko bread crumbs and 1/2 to flour. Add salt and pepper to flour and bread crumbs
Dip each piece of avocado in flour, then in egg, then in panko bread crumbs. Place on foil lined baking sheet. Once all are coated, spray with non stick cooking spray. Bake in 400 degree ovenfor 20 minutes.
Enjoy!
Saturday, August 27, 2016
Sunday, August 21, 2016
Thursday, July 28, 2016
Monday, July 25, 2016
Sunday, July 24, 2016
Grilled Corn On The Cob With Cajun Spice And Parmesan Cheese..
6-8 Fresh corn on the cob (in the husk)
1 Tbsp Cajun seasoning
3/4 stick butter (melted)
1/2 cup grated Parmesan cheese.
Soak corn in cold water (in the husk) for 5 minutes. cook on the grill on medium heat for 20 minutes, turning often. allow to cool for 10 minutes. Peel away the husk.
Add the Cajun seasoning and Parmesan cheese into the melted butter and combine well. Spread generously onto each corn on the cob.
ENJOY!
6-8 Fresh corn on the cob (in the husk)
1 Tbsp Cajun seasoning
3/4 stick butter (melted)
1/2 cup grated Parmesan cheese.
Soak corn in cold water (in the husk) for 5 minutes. cook on the grill on medium heat for 20 minutes, turning often. allow to cool for 10 minutes. Peel away the husk.
Add the Cajun seasoning and Parmesan cheese into the melted butter and combine well. Spread generously onto each corn on the cob.
ENJOY!
Saturday, July 16, 2016
Friday, July 1, 2016
Shrimp Soft Tacos With Mango Salsa
24-30 Shrimp
2 Tablespoons Chili powder
1 cup shredded Purple cabbage
Green Salsa Verde
1 tsp lime Juice
Salt and pepper to taste
2 tsp Olive oil
Soft taco tortillas
Mango salsa
1 cup diced Mangos
2 tsp chopped cilantro
1 1/4 cup diced pickled Jalapenos
1/4 cup diced onions
Combine Mango salsa ingredients, add lemon juice and a pinch or 2 of salt and pepper. Mix well, and set aside
In pan, add olive oil, when heated, add shrimp and stir in chili powder. cook over medium heat 2-3 minutes per side.
Time to build your taco..
Take 1 tortilla, add 4-5 pieces of shrimp, some purple 2-3 tsp Green salsa, then top with mango salsa.
ENJOY!
24-30 Shrimp
2 Tablespoons Chili powder
1 cup shredded Purple cabbage
Green Salsa Verde
1 tsp lime Juice
Salt and pepper to taste
2 tsp Olive oil
Soft taco tortillas
Mango salsa
1 cup diced Mangos
2 tsp chopped cilantro
1 1/4 cup diced pickled Jalapenos
1/4 cup diced onions
Combine Mango salsa ingredients, add lemon juice and a pinch or 2 of salt and pepper. Mix well, and set aside
In pan, add olive oil, when heated, add shrimp and stir in chili powder. cook over medium heat 2-3 minutes per side.
Time to build your taco..
Take 1 tortilla, add 4-5 pieces of shrimp, some purple 2-3 tsp Green salsa, then top with mango salsa.
ENJOY!
Thursday, June 9, 2016
Monday, June 6, 2016
Shrimp Scampi With Angel Hair Pasta
1/4 Pound raw shrimp, peeled, deveined, with tail off.
3-4 large cloves garlic (Minced)
1 tsp garlic salt
1 tsp red pepper flakes
4 -5 Tablespoon butter
2 tsp lemon juice
1/2 cup chicken stock
chopped parsley
2 Tbsp Olive oil
Fresh graded Parmesan cheese
1/2 pound angel hair pasta (cooked al dente)
Salt and pepper to taste.
Cook pasta until al dente according to package directions and drain. In large skillet,on medium heat, add olive oil and butter, minced garlic, pepper flakes,and garlic salt. Add shrimp, cook on both sides until nice and pink in color. 2-3 minutes. Add chicken stock, continue to cook on medium heat until liquid has reduced. About 5-6 minutes. Add drained pasta, and parsley, toss well. Top with graded Parmesan, salt and pepper to taste.
ENJOY!
1/4 Pound raw shrimp, peeled, deveined, with tail off.
3-4 large cloves garlic (Minced)
1 tsp garlic salt
1 tsp red pepper flakes
4 -5 Tablespoon butter
2 tsp lemon juice
1/2 cup chicken stock
chopped parsley
2 Tbsp Olive oil
Fresh graded Parmesan cheese
1/2 pound angel hair pasta (cooked al dente)
Salt and pepper to taste.
Cook pasta until al dente according to package directions and drain. In large skillet,on medium heat, add olive oil and butter, minced garlic, pepper flakes,and garlic salt. Add shrimp, cook on both sides until nice and pink in color. 2-3 minutes. Add chicken stock, continue to cook on medium heat until liquid has reduced. About 5-6 minutes. Add drained pasta, and parsley, toss well. Top with graded Parmesan, salt and pepper to taste.
ENJOY!
Sunday, June 5, 2016
Cauliflower Cakes With Bacon Ranch and Cheddar Cheese.
1 head of cauliflower
1/2 cup chopped onions
1 cup shredded cheddar cheese
3/4 cup bacon chopped
1 tsp garlic powder
1 garlic clove minced
1/2 tsp red pepper flakes
1 packet of ranch dip mix. (dry mix)
Salt and pepper to taste
1/2 to 3/4 cup vegetable oil.
Wash, and break cauliflower into flowerettes. cook in large pot with water to cover cauliflower. Cook for 15 minutes or just until cauliflower is tender. Drain, add in to large bowl, then mash with a fork until pieces are small. wrap in paper towels to allow for excess water to soak up. allow to sit at least 30 minutes. Then, remove paper towels, add cheese, garlic powder, Minced garlic, red pepper flakes, ranch seasoning packet, and salt and pepper to taste. Combine well. In small skillet on medium heat, fry onions and bacon until crisp, about 7-8 minutes stiring often. Drain, then add to cauliflower mixture and combine well. With hands, form patties, add vegetable oil to pan, allow to heat up, add patties on at a time. fry on medium heat 3-4 minutes per side, or until golden brown.
ENJOY!
1 head of cauliflower
1/2 cup chopped onions
1 cup shredded cheddar cheese
3/4 cup bacon chopped
1 tsp garlic powder
1 garlic clove minced
1/2 tsp red pepper flakes
1 packet of ranch dip mix. (dry mix)
Salt and pepper to taste
1/2 to 3/4 cup vegetable oil.
Wash, and break cauliflower into flowerettes. cook in large pot with water to cover cauliflower. Cook for 15 minutes or just until cauliflower is tender. Drain, add in to large bowl, then mash with a fork until pieces are small. wrap in paper towels to allow for excess water to soak up. allow to sit at least 30 minutes. Then, remove paper towels, add cheese, garlic powder, Minced garlic, red pepper flakes, ranch seasoning packet, and salt and pepper to taste. Combine well. In small skillet on medium heat, fry onions and bacon until crisp, about 7-8 minutes stiring often. Drain, then add to cauliflower mixture and combine well. With hands, form patties, add vegetable oil to pan, allow to heat up, add patties on at a time. fry on medium heat 3-4 minutes per side, or until golden brown.
ENJOY!
Thursday, June 2, 2016
Strawberry Pineapple Cheese Cake Trifle With Chocolate Morsels
1 Qt Fresh strawberries, Washed and sliced.
1 can Pineapple chunks
1/2 cup semisweet chocolate morsals
12 oz cream cheese room temp
1 cup powder sugar
1 tsp vanilla
2 tsp pineapple juice reserved from canned pineapples
1 tsp lemon zest
1 cup heavy whipping cream
3/4 cup sour cream
Angel food cake OR dessert cake shells. Cut into bite size pieces.
In medium bowl, mix cream cheese and powder sugar until well combined. Add vanilla and sour cream, combine well. In small bowl, beat COLD whipping cream with mixer until stiff. fold into cream cheese mixture. add pineapple juice.
In large bowl, add some strawberries to bottom of the bowl, add cream cheese mixture, then layer with pineapples and a some of the chocolate morsals. Crumble cake on top, then continue to layer.
Cover and chill 4-6 hours.
ENJOY!
1 Qt Fresh strawberries, Washed and sliced.
1 can Pineapple chunks
1/2 cup semisweet chocolate morsals
12 oz cream cheese room temp
1 cup powder sugar
1 tsp vanilla
2 tsp pineapple juice reserved from canned pineapples
1 tsp lemon zest
1 cup heavy whipping cream
3/4 cup sour cream
Angel food cake OR dessert cake shells. Cut into bite size pieces.
In medium bowl, mix cream cheese and powder sugar until well combined. Add vanilla and sour cream, combine well. In small bowl, beat COLD whipping cream with mixer until stiff. fold into cream cheese mixture. add pineapple juice.
In large bowl, add some strawberries to bottom of the bowl, add cream cheese mixture, then layer with pineapples and a some of the chocolate morsals. Crumble cake on top, then continue to layer.
Cover and chill 4-6 hours.
ENJOY!
Hardy Chicken Soup With Pasta
4 Chicken Thighs Bone in
2 Cans Chicken Stock
4-5 Cups of water
3 heaping tbsp chicken stock granuals
2 stalks of celery chopped
1 small onion chopped
1 cup sliced carrots
1 tsp onion powder
1 tsp onion flakes
1 tsp Garlic powder
1 tsp Tyme
2 cloves minced garlic
Salt and pepper to taste
t tbsp olive oil
In large pot, add chicken to preheated pot with olive oil, add Onion powder, Onion flakes, garlic, Garlic powder and tyme. Brown on both sides for 3-4 minutes. Remove from pot, add Onions, carrots and celery and stir fry in same pot for 3-4 minutes. add water, chicken flavor granuals, and chicken stock. Return chicken thighs to pot as well. Bring to a boil, cover, reduce heat to med low, cook for 45-50 minutes OR until chicken is completely done. Shred chicken, return to pot, add pasta and cook on medium for 8-10 minutes. Add salt and pepper to taste.
ENJOY!
4 Chicken Thighs Bone in
2 Cans Chicken Stock
4-5 Cups of water
3 heaping tbsp chicken stock granuals
2 stalks of celery chopped
1 small onion chopped
1 cup sliced carrots
1 tsp onion powder
1 tsp onion flakes
1 tsp Garlic powder
1 tsp Tyme
2 cloves minced garlic
Salt and pepper to taste
t tbsp olive oil
In large pot, add chicken to preheated pot with olive oil, add Onion powder, Onion flakes, garlic, Garlic powder and tyme. Brown on both sides for 3-4 minutes. Remove from pot, add Onions, carrots and celery and stir fry in same pot for 3-4 minutes. add water, chicken flavor granuals, and chicken stock. Return chicken thighs to pot as well. Bring to a boil, cover, reduce heat to med low, cook for 45-50 minutes OR until chicken is completely done. Shred chicken, return to pot, add pasta and cook on medium for 8-10 minutes. Add salt and pepper to taste.
ENJOY!
Sunday, May 15, 2016
Peanut Butter Cream Cheese Brownies
1 box of your favorite box brownie mix, prepared as directed on the box
4 oz Cream Cheese Room temp
1/2 cup powdered sugar
2 tsp vanilla
1 egg
1/2 - 3/4 cup peanut butter morsels
Spray 9 x 13 baking dish with non stick cooking spray
Preheat oven to 350
Prepare box brownie mix as package directed. Add Peanut butter morsels, combine well.
Combine cream cheese, powdered sugar, vanilla and egg in separate bowl. Mix well with hand mixer.
pour brownie batter into baking dish, dollop cream cheese mixture on top of brownie mix. With butter knife, cut through brownie mix making swirl designs. Bake in preheated 350 degree oven 30-35 minutes OR until done.
ENJOY!
1 box of your favorite box brownie mix, prepared as directed on the box
4 oz Cream Cheese Room temp
1/2 cup powdered sugar
2 tsp vanilla
1 egg
1/2 - 3/4 cup peanut butter morsels
Spray 9 x 13 baking dish with non stick cooking spray
Preheat oven to 350
Prepare box brownie mix as package directed. Add Peanut butter morsels, combine well.
Combine cream cheese, powdered sugar, vanilla and egg in separate bowl. Mix well with hand mixer.
pour brownie batter into baking dish, dollop cream cheese mixture on top of brownie mix. With butter knife, cut through brownie mix making swirl designs. Bake in preheated 350 degree oven 30-35 minutes OR until done.
ENJOY!
Tuesday, May 10, 2016
Marinated Oven Roasted Chicken Legs
4 tbsp soy sauce
1/4 cup light brown sugar
4 tbsp red wine vinegar
3 tbsp olive oil
1/4 cup onions chopped small
2 cloves of garlic, minced
1/4 cup light brown sugar
4 tbsp red wine vinegar
3 tbsp olive oil
1/4 cup onions chopped small
2 cloves of garlic, minced
Salt and Pepper to taste
Preheat oven to 425
In a large bowl, combine the above ingredients, mix well. Add chicken and coat well. If time allows, refrigerate for 2-4 hours for better flavor.
Place chicken pieces skin side up in foil lined baking sheet and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 15 minutes or until chicken is done. Garnish with fresh parsley
This is GREAT on the grill.
ENJOY!
Monday, May 9, 2016
Creamy Tomato Italian Pasta With Spinach
8 oz Penne Pasta Cooked Al dente
14 oz can of diced tomatoes
1 Tbs Italian seasoning
2 Cloves minced garlic
1/2 cup chopped onions
1 tsp garlic salt
2 oz cream cheese
1 tsp crushed red pepper flakes
2 tsp butter
8 oz fresh baby spinach
2 tsp Olive oil
Fresh grated Parmesan cheese
Cook pasta according to package direction, drain.
In large pan, add olive oil, saute onions and minced garlic until tender. 4-5 minutes. entire can of tomatoes, juice included. Cook on medium 3-4 minutes. Add Italian seasoning, crushed red pepper flake, garlic salt and butter. Incorporate well. Add cream cheese, and continue to cook until cream cheese in well combined, stirring often, about 3-4 minutes. Add pasta, and combine well. Then add spinach and continue cooking just until spinach is wilted. 2-3 minutes, stirring well. Transfer to serving platter, top with fresh grated Parmesan cheese.
ENJOY!
8 oz Penne Pasta Cooked Al dente
14 oz can of diced tomatoes
1 Tbs Italian seasoning
2 Cloves minced garlic
1/2 cup chopped onions
1 tsp garlic salt
2 oz cream cheese
1 tsp crushed red pepper flakes
2 tsp butter
8 oz fresh baby spinach
2 tsp Olive oil
Fresh grated Parmesan cheese
Cook pasta according to package direction, drain.
In large pan, add olive oil, saute onions and minced garlic until tender. 4-5 minutes. entire can of tomatoes, juice included. Cook on medium 3-4 minutes. Add Italian seasoning, crushed red pepper flake, garlic salt and butter. Incorporate well. Add cream cheese, and continue to cook until cream cheese in well combined, stirring often, about 3-4 minutes. Add pasta, and combine well. Then add spinach and continue cooking just until spinach is wilted. 2-3 minutes, stirring well. Transfer to serving platter, top with fresh grated Parmesan cheese.
ENJOY!
Wednesday, April 27, 2016
Homemade Meatloaf
2 lbs ground chuck
2 tsp onion powder
2 tsp garlic powder
1 cup ketchup
1/2 cup spicy bbq sauce ( I LOVE Sweet baby Rays)
2 Tbsp yellow mustard
1 lg clove garlic minced
1 lg egg
12 crackers crumbled
1 med onion chopped
2 tsp worcesterhire sauce
Salt and pepper to taste
In small bowl, combine ketchup, mustard and bbq sauce. Stir until well combines.
In lg bowl, combine the remaining ingredients. add salt and pepper. Also add 3-4 tbs of the sauce mixture. combine well. Place in foil lined pan, place foil on top, and bake in preheated 375 degree oven for 30 minutes. remove from oven, top with remaining sauce and continue to bake for 30 more minuted. remove foil, bake an addition 10-15 minutes or until completely done. Allow to rest 1o minutes before slicing.
ENJOY!
2 lbs ground chuck
2 tsp onion powder
2 tsp garlic powder
1 cup ketchup
1/2 cup spicy bbq sauce ( I LOVE Sweet baby Rays)
2 Tbsp yellow mustard
1 lg clove garlic minced
1 lg egg
12 crackers crumbled
1 med onion chopped
2 tsp worcesterhire sauce
Salt and pepper to taste
In small bowl, combine ketchup, mustard and bbq sauce. Stir until well combines.
In lg bowl, combine the remaining ingredients. add salt and pepper. Also add 3-4 tbs of the sauce mixture. combine well. Place in foil lined pan, place foil on top, and bake in preheated 375 degree oven for 30 minutes. remove from oven, top with remaining sauce and continue to bake for 30 more minuted. remove foil, bake an addition 10-15 minutes or until completely done. Allow to rest 1o minutes before slicing.
ENJOY!
Friday, April 1, 2016
Garlic Parmesan Chicken
1 tsp Garlic powder
1 tsp Paprika
1 tsp Onion salt
1 tsp Oregano
2 lg cloves of garlic minced
1 cup grated Parmesan cheese
2 cup panco bread crumbs
fresh ground pepper and salt
4 bone in chicken breast.
3 Tbsp olive oil
Preheat oven to 400
In med bowl, combine garlic powder, paprika, onion salt,oregano, parmesan cheese, bread crumbs, and a dash of salt and pepper. Mix well and set aside.
Place chicken in 9 x 13 baking dish. top with olive oil and fresh garlic. Coat well. add a dash of salt and pepper. Then coat each piece of chicken in breadcrumb mixture. Place back into baking dish. bake 45 to 50 minutes or until done. Careful not to over bake. Broil 1-2 minutes to crisp up the crust. Monitor closely careful not to burn it.
1 tsp Garlic powder
1 tsp Paprika
1 tsp Onion salt
1 tsp Oregano
2 lg cloves of garlic minced
1 cup grated Parmesan cheese
2 cup panco bread crumbs
fresh ground pepper and salt
4 bone in chicken breast.
3 Tbsp olive oil
Preheat oven to 400
In med bowl, combine garlic powder, paprika, onion salt,oregano, parmesan cheese, bread crumbs, and a dash of salt and pepper. Mix well and set aside.
Place chicken in 9 x 13 baking dish. top with olive oil and fresh garlic. Coat well. add a dash of salt and pepper. Then coat each piece of chicken in breadcrumb mixture. Place back into baking dish. bake 45 to 50 minutes or until done. Careful not to over bake. Broil 1-2 minutes to crisp up the crust. Monitor closely careful not to burn it.
Wednesday, March 30, 2016
Loaded Baked Potato Bites
3-4 Potatoes (washed with skin on) cut in medallions
1/1/2 cup shredded sharp cheddar cheese
3 green onions (diced). Whole onion used.
10-12 slices crisp bacon
Sour cream
1/2 tsp onion salt.
Fresh ground pepper to taste.
Preheat oven to 425. Line baking sheet with foil, then spray with non stick cooking spray.
Place potatoes, in single layer on baking sheet. Bake 22 minutes, remove from oven. Sprinkle grated cheese on each potato medallion. top with fresh ground pepper and onion salt. Place back in oven for 2 minutes. Remove from oven, add remaining toppings. I do sour cream, then bacon then onion.
ENJOY!
3-4 Potatoes (washed with skin on) cut in medallions
1/1/2 cup shredded sharp cheddar cheese
3 green onions (diced). Whole onion used.
10-12 slices crisp bacon
Sour cream
1/2 tsp onion salt.
Fresh ground pepper to taste.
Preheat oven to 425. Line baking sheet with foil, then spray with non stick cooking spray.
Place potatoes, in single layer on baking sheet. Bake 22 minutes, remove from oven. Sprinkle grated cheese on each potato medallion. top with fresh ground pepper and onion salt. Place back in oven for 2 minutes. Remove from oven, add remaining toppings. I do sour cream, then bacon then onion.
ENJOY!
Monday, March 28, 2016
Easy Egg Salad
1 dozen hard boiled eggs (Peeled and diced))
1 cup mayonnaise
2 tbsp yellow mustard
1 1/2 tsp onion salt
3/4 cup diced onions
Fresh ground black pepper and salt to taste
In large bowl, combine all ingredients except pepper and salt. Stir until well combined. Add salt and pepper to taste.
Enjoy!
1 dozen hard boiled eggs (Peeled and diced))
1 cup mayonnaise
2 tbsp yellow mustard
1 1/2 tsp onion salt
3/4 cup diced onions
Fresh ground black pepper and salt to taste
In large bowl, combine all ingredients except pepper and salt. Stir until well combined. Add salt and pepper to taste.
Enjoy!
Sunday, March 27, 2016
Apple Cinnamon Crumb Cake
For Cake:
1 1/3 cup flour
4 Tbsp butter
1/2 cup granulated sugar
1 lg egg
1 tsp vanilla
1/2 cup sour cream
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
With mixer, cream together butter and sugar, add egg and vanilla and sour cream, Combine well. Stir in remaining ingredients.
For Cinnamon streusel topping:
1 cup flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter (melted)
1 tsp vanilla
1 lg apple
With mixer, cream together butter, granulated sugar, add vanilla, combine well. stir in remaining ingredients. Mix well. Peel and slice apple thinly.
In 8in pan (I use springform pan), Liberally spray with non stick cooking spray. pour in 1/2 of cake mixture. Add sliced apples on top of cake batter, spoon on top of apples, 1/2 streusal topping. Pour remaining cake batter on top the top with remaining streusal. Bake in preheated 350 degree oven for 35 minutes.
For Glaze:
1/2 cup powder sugar
4 Tbsp apple juice
Combine these 2 ingredients then pour over cake when done.
ENJOY!
For Cake:
1 1/3 cup flour
4 Tbsp butter
1/2 cup granulated sugar
1 lg egg
1 tsp vanilla
1/2 cup sour cream
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
With mixer, cream together butter and sugar, add egg and vanilla and sour cream, Combine well. Stir in remaining ingredients.
For Cinnamon streusel topping:
1 cup flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter (melted)
1 tsp vanilla
1 lg apple
With mixer, cream together butter, granulated sugar, add vanilla, combine well. stir in remaining ingredients. Mix well. Peel and slice apple thinly.
In 8in pan (I use springform pan), Liberally spray with non stick cooking spray. pour in 1/2 of cake mixture. Add sliced apples on top of cake batter, spoon on top of apples, 1/2 streusal topping. Pour remaining cake batter on top the top with remaining streusal. Bake in preheated 350 degree oven for 35 minutes.
For Glaze:
1/2 cup powder sugar
4 Tbsp apple juice
Combine these 2 ingredients then pour over cake when done.
ENJOY!
Wednesday, March 23, 2016
Chicken And Rice-One Pot
4-6 boneless skinless chicken thighs
2 lg cloves chopped garlic
1 1/2 tsp onion salt
1 tsp celery seed or salt
2 cups instant rice- Not cooked
2 Tbsp chicken stock granuals
5-6 cups chicken stock
1 stalk rosemary
2 tsp olive oilolive oil
Salt and pepper to taste
Pepper both side of chicken, In lg stock pot, add olive oil, garlic and onion salt, cook for 1-2 minutes, add chicken, brown chicken on both sides on med heat for 2-3 minutes per side, remaining ingredients **Except for rice**. Bring to a boil, reduce heat, cover and cook for 45 minutes. Remove chicken, chunk or shred to desired size, add back to pan, bring back up to boil, add rice, cover with lid and remove from heat. let set for 10 minutes. Stir and ENJOY
4-6 boneless skinless chicken thighs
2 lg cloves chopped garlic
1 1/2 tsp onion salt
1 tsp celery seed or salt
2 cups instant rice- Not cooked
2 Tbsp chicken stock granuals
5-6 cups chicken stock
1 stalk rosemary
2 tsp olive oilolive oil
Salt and pepper to taste
Pepper both side of chicken, In lg stock pot, add olive oil, garlic and onion salt, cook for 1-2 minutes, add chicken, brown chicken on both sides on med heat for 2-3 minutes per side, remaining ingredients **Except for rice**. Bring to a boil, reduce heat, cover and cook for 45 minutes. Remove chicken, chunk or shred to desired size, add back to pan, bring back up to boil, add rice, cover with lid and remove from heat. let set for 10 minutes. Stir and ENJOY
Saturday, March 19, 2016
Beef Enchilada Soup
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 1/2 pound ground chuck
1 28oz can diced tomatoes
1 6oz can green chili's
28 oz beef broth
1 cup black beans (drained)
1 cup frozen corn
1 28oz can Enchilada sauce
3 cloves minced garlic
2 Tbsp lime juice
1 med onion (diced)
Fritos corn chips and grated sharp cheddar cheese to top it off.
Brown ground chuck in lg pot with onions and minced garlic, then drain. Add remaining ingredients, bring to a boil, reduce heat, simmer for 20 minutes. Top with corn chips and grated sharp cheddar cheese. Enjoy!
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 1/2 pound ground chuck
1 28oz can diced tomatoes
1 6oz can green chili's
28 oz beef broth
1 cup black beans (drained)
1 cup frozen corn
1 28oz can Enchilada sauce
3 cloves minced garlic
2 Tbsp lime juice
1 med onion (diced)
Fritos corn chips and grated sharp cheddar cheese to top it off.
Brown ground chuck in lg pot with onions and minced garlic, then drain. Add remaining ingredients, bring to a boil, reduce heat, simmer for 20 minutes. Top with corn chips and grated sharp cheddar cheese. Enjoy!
Tuesday, March 15, 2016
Stuffed Bell Peppers
1 lb Ground chuck
6 bell peppers ( washed, top and seeds removed)
1 Tbsp Oregano
1 1/2 tsp garlic powder
1 tsp onion salt
1 tsp red pepper flakes
1 med onion diced
1 10 oz can diced tomatoes
pepper to taste.
1/4 cup franks red hot sauce
2 -3 garlic gloves (minced)
1 1/2 tsp olive oil
1/2 cup grated Parmesan cheese
2 Tbsp Worcestershire sauce
1/2 cup instant rice (not cooked)
Sauce:
1 10 oz can tomato sauce
1 tsp garlic powder
1/2 tsp onion salt
1 tsp oregano
1/2 cup ketchup
In large pan, Add ground chuck, diced onions, minced garlic and olive oil on medium heat until meat is browned. drain grease and return to pan. add tomatoes, Garlic powder, onion salt, hot sauce, Parmesan cheese, Worcestershire sauce, oregano, red pepper flakes, and cheese. Combine well. Add rice and mix well and remove from heat.
In med bowl, combine all ingredients for sauce, mix well
add 2-4 tablespoons to meat mixture and combine.
Fill bell peppers with meat mixture. place in baking dish and bake for 30 -35 minutes in preheated 350 degree oven.
Remove from oven, spoon remaining sauce over stuffed peppers then bake for an additional 20 minutes or until bell peppers are your desired doneness. (I like mine to still have a bite)
NOT mushy. Allow to rest 10 minutes then ENJOY!
1 lb Ground chuck
6 bell peppers ( washed, top and seeds removed)
1 Tbsp Oregano
1 1/2 tsp garlic powder
1 tsp onion salt
1 tsp red pepper flakes
1 med onion diced
1 10 oz can diced tomatoes
pepper to taste.
1/4 cup franks red hot sauce
2 -3 garlic gloves (minced)
1 1/2 tsp olive oil
1/2 cup grated Parmesan cheese
2 Tbsp Worcestershire sauce
1/2 cup instant rice (not cooked)
Sauce:
1 10 oz can tomato sauce
1 tsp garlic powder
1/2 tsp onion salt
1 tsp oregano
1/2 cup ketchup
In large pan, Add ground chuck, diced onions, minced garlic and olive oil on medium heat until meat is browned. drain grease and return to pan. add tomatoes, Garlic powder, onion salt, hot sauce, Parmesan cheese, Worcestershire sauce, oregano, red pepper flakes, and cheese. Combine well. Add rice and mix well and remove from heat.
In med bowl, combine all ingredients for sauce, mix well
add 2-4 tablespoons to meat mixture and combine.
Fill bell peppers with meat mixture. place in baking dish and bake for 30 -35 minutes in preheated 350 degree oven.
Remove from oven, spoon remaining sauce over stuffed peppers then bake for an additional 20 minutes or until bell peppers are your desired doneness. (I like mine to still have a bite)
NOT mushy. Allow to rest 10 minutes then ENJOY!
Saturday, March 12, 2016
Garlic Parmesan Roasted Carrots
1 lb carrots, washed, peeled and cut length wise
2 cloves garlic chopped
1 tsp garlic salt
2 Tbsp olive oil
1/2 Cup grated Parmesan cheese.
Salt and pepper to taste
Preheat oven to 400. In Lg zip lock bag add all ingredients EXCEPT Parmesan cheese. Shake, until combined well. Pour onto foil lined baking sheet and bake 20-25 minutes, OR until desired doneness. (I like mine to still have a bite to them, so I bake mine for about 20), remove from oven, sprinkle with Parmesan cheese and serve.
1 lb carrots, washed, peeled and cut length wise
2 cloves garlic chopped
1 tsp garlic salt
2 Tbsp olive oil
1/2 Cup grated Parmesan cheese.
Salt and pepper to taste
Preheat oven to 400. In Lg zip lock bag add all ingredients EXCEPT Parmesan cheese. Shake, until combined well. Pour onto foil lined baking sheet and bake 20-25 minutes, OR until desired doneness. (I like mine to still have a bite to them, so I bake mine for about 20), remove from oven, sprinkle with Parmesan cheese and serve.
Friday, March 11, 2016
Thursday, March 10, 2016
Roasted Chicken Breast With Vegetables
5 Potatoes washed and cut to your desired size. (I prefer halved)
1 Pound baby carrots
1 Bell pepper cut in chunks
1 Lg onion cut in chunks
1/2 cup Chicken stock
3 Tbsp olive oil
1 tsp garlic powder ------combine all dried spices in 1 small bowl for easy seasoning.
1 tsp onion salt
1 tsp garlic pepper ----You can substitute garlic salt.
Fresh ground pepper
2 tsp fresh thyme
3 lg chicken breast (bone in)
Preheat oven to 400
In lg bowl, add vegetables and 2 Tbsp olive oil, 1/2 mixed spices, and fresh ground pepper. Coat well, and set aside.
Wash and pat dry your chicken breasts. In bowl add chicken, remaing spices, fresh pepper and remaining olive oil. combine well.
In shallow baking pan lined with foil, add vegetables. place your chicken breast, meat side down on top of vegetables. Add chicken tock to pan. top roasting pan with foil. DO NOT tightly secure foil, just lay it on top. Roast in oven for 25 minutes with foil on, then remove foil, turn chicken over and roast another 25 minutes with foil off. **This dish may require longer cooking time, depending on the size of you chicken breasts. To test for doneness, you will be able to insert knife into thickest part of chicken easily without any resistance and juices run clear.**For crispier skin, for the last 1-2 minutes, place oven setting on broil. Monitor closely.
5 Potatoes washed and cut to your desired size. (I prefer halved)
1 Pound baby carrots
1 Bell pepper cut in chunks
1 Lg onion cut in chunks
1/2 cup Chicken stock
3 Tbsp olive oil
1 tsp garlic powder ------combine all dried spices in 1 small bowl for easy seasoning.
1 tsp onion salt
1 tsp garlic pepper ----You can substitute garlic salt.
Fresh ground pepper
2 tsp fresh thyme
3 lg chicken breast (bone in)
Preheat oven to 400
In lg bowl, add vegetables and 2 Tbsp olive oil, 1/2 mixed spices, and fresh ground pepper. Coat well, and set aside.
Wash and pat dry your chicken breasts. In bowl add chicken, remaing spices, fresh pepper and remaining olive oil. combine well.
In shallow baking pan lined with foil, add vegetables. place your chicken breast, meat side down on top of vegetables. Add chicken tock to pan. top roasting pan with foil. DO NOT tightly secure foil, just lay it on top. Roast in oven for 25 minutes with foil on, then remove foil, turn chicken over and roast another 25 minutes with foil off. **This dish may require longer cooking time, depending on the size of you chicken breasts. To test for doneness, you will be able to insert knife into thickest part of chicken easily without any resistance and juices run clear.**For crispier skin, for the last 1-2 minutes, place oven setting on broil. Monitor closely.
Low Carb Pizza
1 8oz pkg cream Cheese (Room Temp)
3/4 Cup Grated Parmesan Cheese
2 Lg Eggs
1 lg Clove Minced Garlic
1/2 Tsp. garlic Powder.
Your Desired pizza toppings
Salt and Pepper to taste
In large bowl, combine Cream cheese, eggs, minced garlic, garlic powder, and grated Parmesan cheese, mix with hand mixer until well combined, 2-3 minutes
Spread onto baking sheet that has been sprayed with non stick cooking spray. Bake in preheated 375 degree oven for 15 minutes. Remove from oven and allow to cool for 10 minutes. Add your desired toppings, a dash of salt and pepper. Bake an additional 12-15 minutes at 450. Allow pizza to rest for 5 minutes then ENJOY!
**Content for crust less than 15 net grams carbs..
1 8oz pkg cream Cheese (Room Temp)
3/4 Cup Grated Parmesan Cheese
2 Lg Eggs
1 lg Clove Minced Garlic
1/2 Tsp. garlic Powder.
Your Desired pizza toppings
Salt and Pepper to taste
In large bowl, combine Cream cheese, eggs, minced garlic, garlic powder, and grated Parmesan cheese, mix with hand mixer until well combined, 2-3 minutes
Spread onto baking sheet that has been sprayed with non stick cooking spray. Bake in preheated 375 degree oven for 15 minutes. Remove from oven and allow to cool for 10 minutes. Add your desired toppings, a dash of salt and pepper. Bake an additional 12-15 minutes at 450. Allow pizza to rest for 5 minutes then ENJOY!
**Content for crust less than 15 net grams carbs..
Monday, March 7, 2016
Jalapeno Popper Buffalo chicken Casserole
3/4 Cup Franks Red hot sauce
1 tsp Garlic powder
1 8-oz pkg cream cheese (room temp)
1/2 Cup mayonnaise
6-8 Chicken Thighs (boneless, Skinless)
6-8 slices of cooked crispy bacon
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Sharp cheddar cheese
1/2 cup jalapeno pepper rings
Pepper to taste
Pepper chicken on both sides. Place on foil lined baking sheet, cover tightly with foil and bake for 35-40 minutes in preheated 400 degree oven.
Once chicken is done, in pan add cream cheese, hot sauce, and mayo, cream together on low heat until well combined and melted. Add garlic powder and a few jalapeno pepper rings, combine well.
Place chicken in casserole dish sprayed with non stick cooking spray. Pour mixture over chicken, Top with both shredded cheeses. Bake again for 10 minutes, turning to broil for the last minute to brown. remove from oven, top with crumbled bacon and remaining jalapeno peppers. Enjoy!
3/4 Cup Franks Red hot sauce
1 tsp Garlic powder
1 8-oz pkg cream cheese (room temp)
1/2 Cup mayonnaise
6-8 Chicken Thighs (boneless, Skinless)
6-8 slices of cooked crispy bacon
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Sharp cheddar cheese
1/2 cup jalapeno pepper rings
Pepper to taste
Pepper chicken on both sides. Place on foil lined baking sheet, cover tightly with foil and bake for 35-40 minutes in preheated 400 degree oven.
Once chicken is done, in pan add cream cheese, hot sauce, and mayo, cream together on low heat until well combined and melted. Add garlic powder and a few jalapeno pepper rings, combine well.
Place chicken in casserole dish sprayed with non stick cooking spray. Pour mixture over chicken, Top with both shredded cheeses. Bake again for 10 minutes, turning to broil for the last minute to brown. remove from oven, top with crumbled bacon and remaining jalapeno peppers. Enjoy!
Sunday, March 6, 2016
Mountain Dew Apple Dumplings
1 cup Brown sugar
1 stick unsalted butter
2 tsp Vanilla
2-3 Apples (Peeled thinly sliced)
2 Cans Crescent rolls
1 16oz can Mountain Dew
Roll 2-3 apple slices into each crescent roll, Spray 9 x13 baking pan
Place rolled Apple dumplings in baking pan. In small post, combine butter, Brown sugar, and vanilla and cook oven med low heat until butter is melted and sugar is well combined. Pour over apple dumplings. Then, pour entire can of Mountain dew in side of pan, careful NOT to pour over dumplings. Top with small crumbles of brown sugar( if desired). Bake in preheated 350 degree oven for 35 to 40 minutes. Enjoy!
1 cup Brown sugar
1 stick unsalted butter
2 tsp Vanilla
2-3 Apples (Peeled thinly sliced)
2 Cans Crescent rolls
1 16oz can Mountain Dew
Roll 2-3 apple slices into each crescent roll, Spray 9 x13 baking pan
Place rolled Apple dumplings in baking pan. In small post, combine butter, Brown sugar, and vanilla and cook oven med low heat until butter is melted and sugar is well combined. Pour over apple dumplings. Then, pour entire can of Mountain dew in side of pan, careful NOT to pour over dumplings. Top with small crumbles of brown sugar( if desired). Bake in preheated 350 degree oven for 35 to 40 minutes. Enjoy!
Italian Meatball Soup
3 Cups Beef Broth
1 28oz can diced tomatoes (juice included)
2 tsp. Italian seasoning
1 tsp Seasoned salt
1 tsp garlic Powder
2 Cloves fresh garlic (minced)
1 pkg Frozen Italian Meatballs (24-28 count)
2-3 cups frozen vegetable mix. ( I use Broccoli, Cauliflower, Carrot Mixture)
2 tsp Olive oil
1/2 Cup uncooked mini bow tie pasta
1/2 Cup fresh grated Parmesan cheese
Fresh ground pepper to taste.
In lg stock pot, saute garlic in olive oil on medium heat just until fragrant. Add dry ingredients, Beef stock, water, frozen meatballs, Fresh ground pepper, and vegetables. Combine well. Bring to a boil on med heat, stiring often, reduce heat and simmer for 20 minutes. Stir often. Add pasta, stir, continue to simmer for 5 minutes. Remove from heat and let sit for 5 minutes. Give it another stir, add fresh grated Parmesan cheese and serve
3 Cups Beef Broth
1 28oz can diced tomatoes (juice included)
2 tsp. Italian seasoning
1 tsp Seasoned salt
1 tsp garlic Powder
2 Cloves fresh garlic (minced)
1 pkg Frozen Italian Meatballs (24-28 count)
2-3 cups frozen vegetable mix. ( I use Broccoli, Cauliflower, Carrot Mixture)
2 tsp Olive oil
1/2 Cup uncooked mini bow tie pasta
1/2 Cup fresh grated Parmesan cheese
Fresh ground pepper to taste.
In lg stock pot, saute garlic in olive oil on medium heat just until fragrant. Add dry ingredients, Beef stock, water, frozen meatballs, Fresh ground pepper, and vegetables. Combine well. Bring to a boil on med heat, stiring often, reduce heat and simmer for 20 minutes. Stir often. Add pasta, stir, continue to simmer for 5 minutes. Remove from heat and let sit for 5 minutes. Give it another stir, add fresh grated Parmesan cheese and serve
Thursday, February 18, 2016
Tuesday, February 16, 2016
Macaroni With Tomatoes (MY favorite comfort food)
8 oz Macaroni (cooked al Denta)
2 24oz cans of tomatoes (juice included)
2 Tbsp bacon drippings
1 tsp garlic powder
1 tsp celery seed (you can use celery salt)
1 tsp soul seasoning
1/2 tsp seasoned salt
3/4 cup grated Parmesan cheese
Ground pepper
Cook Pasta until Al Dente, drain in same pot, return pasta, add all of remaining ingredients, stir well, return to boil, reduce heat and simmer for 3-4 minutes.
Top with a dash more of your soul seasoning.
*If you cannot find soul seasoning in your area, You may substitute with Cajun seasoning..
**for a soupier dish, add 1 cup of water OR 1 to 2 cup of tomato juice.
ENJOY!
8 oz Macaroni (cooked al Denta)
2 24oz cans of tomatoes (juice included)
2 Tbsp bacon drippings
1 tsp garlic powder
1 tsp celery seed (you can use celery salt)
1 tsp soul seasoning
1/2 tsp seasoned salt
3/4 cup grated Parmesan cheese
Ground pepper
Cook Pasta until Al Dente, drain in same pot, return pasta, add all of remaining ingredients, stir well, return to boil, reduce heat and simmer for 3-4 minutes.
Top with a dash more of your soul seasoning.
*If you cannot find soul seasoning in your area, You may substitute with Cajun seasoning..
**for a soupier dish, add 1 cup of water OR 1 to 2 cup of tomato juice.
ENJOY!
Oreo Dirt Pudding cups
1 8oz pkg cream cheese (room temp)
1/2 stick unsalted butter (room temp)
2 small pkgs instant vanilla pudding
1 8oz tub cool whip
1 pkg Oreo cookies (crushed fine) reserve a few cookies for decorating.
1 cup powder sugar
2 1/2 cups milk
Using your hand mixer,
Cream together butter and cream cheese, set aside
In large bowl, combine instant pudding and milk. Combine well, add cool whip, once well combined, add butter cream cheese mixture and combine well with mixer.
sprinkle crushed cookies into bottom of dessert cups/goblets, add layer of mixture. Repeat each step until desert cup/goblet is full, end with sprinkled oreos and add 1 cookie to top.
Refrigerate for 2 hors before serving.
**Makes 8 goblets/dessert cups, depending on size of cups.
ENJOY!
1 8oz pkg cream cheese (room temp)
1/2 stick unsalted butter (room temp)
2 small pkgs instant vanilla pudding
1 8oz tub cool whip
1 pkg Oreo cookies (crushed fine) reserve a few cookies for decorating.
1 cup powder sugar
2 1/2 cups milk
Using your hand mixer,
Cream together butter and cream cheese, set aside
In large bowl, combine instant pudding and milk. Combine well, add cool whip, once well combined, add butter cream cheese mixture and combine well with mixer.
sprinkle crushed cookies into bottom of dessert cups/goblets, add layer of mixture. Repeat each step until desert cup/goblet is full, end with sprinkled oreos and add 1 cookie to top.
Refrigerate for 2 hors before serving.
**Makes 8 goblets/dessert cups, depending on size of cups.
ENJOY!
Wednesday, February 10, 2016
Cajun Shrimp With Angel Hair Pasta
1 pound shrimp (cleaned, peeled)
1 tsp Cajun seasoning
1 tsp Soul seasoning
1 tsp Garlic powder
1 tsp crushed red pepper flakes
2 lg cloves garlic (minced)
2 Tbsp Olive oil
2 Tbsp Unsalted butter
1 cup chicken stock
1 cup heavy whipping cream
Fresh grated Parmesan cheese
16 oz Angel hair pasta, cooked al-dente, drained
In large pan, Saute shrimp in olive oil, butter, minced garlic, and spices over medium heat for 3-4 minutes. Or until shrimp is pink in color and fragrant.
Add chicken stock, and heavy whipping cream and fresh ground pepper to taste. Return to boil, simmer on med low for 7-8 minutes.
add drained pasta and mix thoroughly. Top with freshly grated Parmesan cheese
Garnish with chopped parsley if desired.
ENJOY!!
1 pound shrimp (cleaned, peeled)
1 tsp Cajun seasoning
1 tsp Soul seasoning
1 tsp Garlic powder
1 tsp crushed red pepper flakes
2 lg cloves garlic (minced)
2 Tbsp Olive oil
2 Tbsp Unsalted butter
1 cup chicken stock
1 cup heavy whipping cream
Fresh grated Parmesan cheese
16 oz Angel hair pasta, cooked al-dente, drained
In large pan, Saute shrimp in olive oil, butter, minced garlic, and spices over medium heat for 3-4 minutes. Or until shrimp is pink in color and fragrant.
Add chicken stock, and heavy whipping cream and fresh ground pepper to taste. Return to boil, simmer on med low for 7-8 minutes.
add drained pasta and mix thoroughly. Top with freshly grated Parmesan cheese
Garnish with chopped parsley if desired.
ENJOY!!
Monday, February 8, 2016
Wilted Lettuce Bacon and Green Onions Salad
1 bunch of Leaf lettuce. washed well, drained and patted dry ( I use the green and purple leaf)
4 whole green onions (sliced thin)
8-10 slices of bacon (fried crispy)
2-3 Tbsp bacon drippings (must be hot)
Salt and pepper to taste.
In lg bowl, add your leaf lettuce, cut to your preferred bite size.
add onions, 3/4 of bacon crumbles, generous amount of salt and pepper. Add hot bacon drippings and toss until well combined. Top with remaining bacon crumbles.
Enjoy!
**This salad best if eaten immediately.
Sunday, February 7, 2016
Homemade Spaghetti Sauce With Meatballs..
1 1/2 ground chuck
1 LG egg
1/2 cup Italian bread crumbs
3 29 Oz can tomato sauce
1 14 Oz can diced tomatoes
1/2 cup chopped onions
2 TBSP Italian seasoning
2 tsp garlic powder
2 tsp onion salt
1 tsp red pepper flakes
6 cloves garlic. Minced
1 TBSP sugar
2 bay leaves
Salt n pepper to taste 2 tsp Olive Oil
1 LG egg
1/2 cup Italian bread crumbs
3 29 Oz can tomato sauce
1 14 Oz can diced tomatoes
1/2 cup chopped onions
2 TBSP Italian seasoning
2 tsp garlic powder
2 tsp onion salt
1 tsp red pepper flakes
6 cloves garlic. Minced
1 TBSP sugar
2 bay leaves
Salt n pepper to taste 2 tsp Olive Oil
Combine the dry spices- mix well
In Lg bowl, add 1 lb ground chuck, 1/2 spice mixture, salt, pepper, egg, 1/2 of minced garlic, onions, and bread crumbs. Roll to desired meatball size. Brown in pot in 2 tsp olive oil. Remove and drain on paper towel lined plate. Add remaining ground chuck to same pot, brown, striring often
Drain any drippings. Return to pot, add all tomatoes and sauce, remaining dry ingredients, sugar, minced garlic and bay leaves. Bring to a boil and simmer for 45 minutes. Stir often Add meatballs and simmer for another hour. Remove bay leaves before serving. Serve over your favorite pasta.
Drain any drippings. Return to pot, add all tomatoes and sauce, remaining dry ingredients, sugar, minced garlic and bay leaves. Bring to a boil and simmer for 45 minutes. Stir often Add meatballs and simmer for another hour. Remove bay leaves before serving. Serve over your favorite pasta.
Tuesday, February 2, 2016
Scrambled Egg Muffins
12 large eggs
1/2 cup diced ham
1/2 cup diced red bell pepper
2 whole green onions chopped
1 1/2 cup sharp cheddar cheeses (shredded)
Salt and Pepper to taste
Chopped parsley for garnish if desired
Preheat oven to 350
SO easy, beat eggs in large bowl, add remaining ingredients. Combine well.
Spray muffin pan (liberally) with non stick cooking spray
ladle or pour mixture into muffin pans (2/3 way full)
add cheese, and bake for 20 minutes.
Yields 12-16 egg muffins.
Serve with salsa and ENJOY!
**You may use ANY vegetable or meat you desire**
Sunday, January 31, 2016
Pan Seared Pork Chops With Dijon Mustard Sauce
4-6 Pork chops (Bone in or boneless)
1 Tbsp unsalted butter
1/2 Cup Chicken stock
3/4 Cup Heavy whipping cream
1/2 cup Dijon Mustard
Salt and pepper to taste
3 Tbsp olive oil
Chopped parsley for garnish (if desired)
Salt and pepper Chops, in large pan, heat oil, add chops to pan and fry on both sides 3-4 minutes, or until no longer pink.
Remove from pan. In same pan, add butter, scraping bottom of pan to release any left over flavorings. Then add remainder of ingredients. allow to reduce 4-5 minutes on med heat, stiring often.
Spoon sauce over pork chops and garnish with parsley.
Enjoy!
4-6 Pork chops (Bone in or boneless)
1 Tbsp unsalted butter
1/2 Cup Chicken stock
3/4 Cup Heavy whipping cream
1/2 cup Dijon Mustard
Salt and pepper to taste
3 Tbsp olive oil
Chopped parsley for garnish (if desired)
Salt and pepper Chops, in large pan, heat oil, add chops to pan and fry on both sides 3-4 minutes, or until no longer pink.
Remove from pan. In same pan, add butter, scraping bottom of pan to release any left over flavorings. Then add remainder of ingredients. allow to reduce 4-5 minutes on med heat, stiring often.
Spoon sauce over pork chops and garnish with parsley.
Enjoy!
Thursday, January 28, 2016
Wednesday, January 27, 2016
Garlic Chicken Stir Fry With Ramen Noodles
1 Can Chicken stock (divided in half)
4 Tbsp Low sodium soy sauce
1 Tbsp sugar
1 Tbsp Cornstarch
3 Tbsp Sesame oil
1 tsp ginger
1 cup chopped green onions
6 cloves Fresh garlic minced
1 lb boneless skinless chicken cut into strips. (I use Thighs)
2 medium onions sliced
1 red bell pepper thinly sliced
1 cup sliced cabbage
1 cup broccoli
1 cup sugar snap peas
1 chicken bullion cube
1 pack Ramen noodle broke in half, then half again. (discard seasoning pack)
Mix together 1/2 of chicken broth, soy sauce, cornstarch, and sugar in small bowl, set aside
In wok or deep frying pan, add 1 1/2 tsp oil, and 1/2 of your fresh minced garlic, ginger and green onions on med heat until fragrant, 1-2 minutes, add chicken. Cook til no longer pink, 5-6 minutes.
Remove from pan to clean bowl, In same pan add remaining oil and your sliced vegetables. saute for 3-4 minutes, add remaining half of chicken stock and bullion cube, cook additional 3-4 minutes.
Then, add chicken back into pan with vegetables, add mixture that was set aside, Salt and pepper to taste. Continue to cook 2-3 minutes. Add Ramen noodles, cook additional 2-3 minutes, tossing noodle to separate.
Enjoy!
1 Can Chicken stock (divided in half)
4 Tbsp Low sodium soy sauce
1 Tbsp sugar
1 Tbsp Cornstarch
3 Tbsp Sesame oil
1 tsp ginger
1 cup chopped green onions
6 cloves Fresh garlic minced
1 lb boneless skinless chicken cut into strips. (I use Thighs)
2 medium onions sliced
1 red bell pepper thinly sliced
1 cup sliced cabbage
1 cup broccoli
1 cup sugar snap peas
1 chicken bullion cube
1 pack Ramen noodle broke in half, then half again. (discard seasoning pack)
Mix together 1/2 of chicken broth, soy sauce, cornstarch, and sugar in small bowl, set aside
In wok or deep frying pan, add 1 1/2 tsp oil, and 1/2 of your fresh minced garlic, ginger and green onions on med heat until fragrant, 1-2 minutes, add chicken. Cook til no longer pink, 5-6 minutes.
Remove from pan to clean bowl, In same pan add remaining oil and your sliced vegetables. saute for 3-4 minutes, add remaining half of chicken stock and bullion cube, cook additional 3-4 minutes.
Then, add chicken back into pan with vegetables, add mixture that was set aside, Salt and pepper to taste. Continue to cook 2-3 minutes. Add Ramen noodles, cook additional 2-3 minutes, tossing noodle to separate.
Enjoy!
Tuesday, January 19, 2016
New York Cheesecake
4-8oz pkg Cream cheese (room temp)
1 stick unsalted butter (room temp)
2 Cups Sour cream (room temp)
2 tsp corn starch
1 1/4 Cup sugar
5 large eggs(room temp)
2 tsp vanilla
1 1/2 tsp Lemon juice
1 sleeve of Original gram crackers (crushed)
6 tbp butter (melted)
For cracker crumb crust- combine crushed graham crackers with 6 tbs butter, combine well,
***Very important to have listed ingredients at room temp***
In standing mixer add cream cheese, 1 stick butter, mix on med low setting until well combined. Add Sour cream, cornstarch, sugar, vanilla and lemon juice. Combine well, approximately 3-4 minutes. Slowly add eggs until just combined .
Wrap spring form pan tightly with foil. spray liberally with non stick cooking spray, Spoon crust onto bottom of pan.. Smooth out, pour cheesecake batter into pan.
Place foil wrapped pan into large baking pan and fill with water just slightly half way up.
(this will prevent cracking by keeping your oven moist)
Bake in 300 degree oven for 2 hours.
allow to cool completely then remove spring form pan. Allow to chill overnight in refrigerator for maximum taste. Top with your favorite toppings.
ENJOY!
4-8oz pkg Cream cheese (room temp)
1 stick unsalted butter (room temp)
2 Cups Sour cream (room temp)
2 tsp corn starch
1 1/4 Cup sugar
5 large eggs(room temp)
2 tsp vanilla
1 1/2 tsp Lemon juice
1 sleeve of Original gram crackers (crushed)
6 tbp butter (melted)
For cracker crumb crust- combine crushed graham crackers with 6 tbs butter, combine well,
***Very important to have listed ingredients at room temp***
In standing mixer add cream cheese, 1 stick butter, mix on med low setting until well combined. Add Sour cream, cornstarch, sugar, vanilla and lemon juice. Combine well, approximately 3-4 minutes. Slowly add eggs until just combined .
Wrap spring form pan tightly with foil. spray liberally with non stick cooking spray, Spoon crust onto bottom of pan.. Smooth out, pour cheesecake batter into pan.
Place foil wrapped pan into large baking pan and fill with water just slightly half way up.
(this will prevent cracking by keeping your oven moist)
Bake in 300 degree oven for 2 hours.
allow to cool completely then remove spring form pan. Allow to chill overnight in refrigerator for maximum taste. Top with your favorite toppings.
ENJOY!
Sunday, January 17, 2016
Cherry Vanilla Smoothie.
2 Cups Frozen Black Cherries (Pitted, and thawed 20 minutes before making)
1 Cup Milk
1 1/2 Cups Vanilla Yogurt (I use Greek)
2 tsp. Lime Juice
1 tsp Vanilla
Add Cherries to blender, Pulse several times, breaking cherries up. Add all other ingredients into blender, Blend until well combined, smooth. Garnish with cherries and lime slices if desired.
ENJOY!
2 Cups Frozen Black Cherries (Pitted, and thawed 20 minutes before making)
1 Cup Milk
1 1/2 Cups Vanilla Yogurt (I use Greek)
2 tsp. Lime Juice
1 tsp Vanilla
Add Cherries to blender, Pulse several times, breaking cherries up. Add all other ingredients into blender, Blend until well combined, smooth. Garnish with cherries and lime slices if desired.
ENJOY!
Saturday, January 9, 2016
Chocolate Lava Cake
(makes 4)
3 Tbsp butter.
12 oz Chocolate ( I used semi sweet)
4 Tbsp granulated sugar
2 beaten egg
1 tsp. vanilla extract
4 Tbsp flour (self rising)
In medium pot on med/low heat, add butter and chocolate, combine well, stiring until completely melted.
Add sugar, beaten egg and vanilla. Combine well, stiring often.,
Add flour, combine well.
Pour into 4 medium sized ramekins (sprayed with cooking spray)
Bake in 400 degree oven (preheated) for 12-13 minutes
Allow to cool 5-10 minutes (Middle will be VERY hot)
(makes 4)
3 Tbsp butter.
12 oz Chocolate ( I used semi sweet)
4 Tbsp granulated sugar
2 beaten egg
1 tsp. vanilla extract
4 Tbsp flour (self rising)
In medium pot on med/low heat, add butter and chocolate, combine well, stiring until completely melted.
Add sugar, beaten egg and vanilla. Combine well, stiring often.,
Add flour, combine well.
Pour into 4 medium sized ramekins (sprayed with cooking spray)
Bake in 400 degree oven (preheated) for 12-13 minutes
Allow to cool 5-10 minutes (Middle will be VERY hot)
Friday, January 8, 2016
Sandy's Wedge Salad
You can use any vegetables you like or have on hand, and you can use as many as you like. These are the vegetables I prefer..
This recipe will make 4 Beautiful Wedge salads
1 Head Iceberg lettuce (cut into 4 wedges)
Loose leaf Lettuce (I like the red)
2 large Tomato Diced
3 Green Onion Chopped
1 Avocado Sliced in thin wedges
Green or Black olives
4 boiled eggs
8 0z oz shredded cheese (Your choice)
2 small Cucumber Sliced
2-3 Oz of your favorite dressing
Wash lettuce, head and leaf thoroughly before using.
Place bed of leaf lettuce on plate, then place 1 wedge of Iceburg lettuce in the middle.
Add the vegetables mentioned above around and on top of wedge. (creating a beautiful salad)
Slice boiled egg and place on side of plate.
Top with shredded cheese
Add 2-3 oz of your favorite dressing in small bowl for dipping.
ENJOY!
,
You can use any vegetables you like or have on hand, and you can use as many as you like. These are the vegetables I prefer..
This recipe will make 4 Beautiful Wedge salads
1 Head Iceberg lettuce (cut into 4 wedges)
Loose leaf Lettuce (I like the red)
2 large Tomato Diced
3 Green Onion Chopped
1 Avocado Sliced in thin wedges
Green or Black olives
4 boiled eggs
8 0z oz shredded cheese (Your choice)
2 small Cucumber Sliced
2-3 Oz of your favorite dressing
Wash lettuce, head and leaf thoroughly before using.
Place bed of leaf lettuce on plate, then place 1 wedge of Iceburg lettuce in the middle.
Add the vegetables mentioned above around and on top of wedge. (creating a beautiful salad)
Slice boiled egg and place on side of plate.
Top with shredded cheese
Add 2-3 oz of your favorite dressing in small bowl for dipping.
ENJOY!
,
Thursday, January 7, 2016
Chicken Fajitas
1 tsp Cumin
1 tsp Chili powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Onion Salt
2 Tbsp Lime juice
Salt and Fresh ground pepper to taste.
4-5 Whole chicken breast
3 Large Bell peppers, Julianned. (your desired colors) I like red and green
1 Large Onion sliced
2 Tbsp Vegetable oil, or canola
2 Tbsp Olive oil.
2 Cloves of Minced Garlic.
Place chicken in large bowl,
Combine dry ingredients and sprinkle 1/2 of mixture over chicken, add Lime juice. Coat chicken in mixture until thoroughly covered. Cover, and refrigerate for at least 1 hour. (The longer you marinate, the tastier the chicken).
Heat Vegetable oil in large frying pan, Cook chicken on both sides for 5 minutes OR until no longer pink in the middle. (Thicker cuts of chicken may take longer)
Remove from pan, wrap in foil.
In same pan, add Olive oil, Fresh garlic and onions, cook for 1-2 minutes, add ENJOY!
1 tsp Cumin
1 tsp Chili powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Onion Salt
2 Tbsp Lime juice
Salt and Fresh ground pepper to taste.
4-5 Whole chicken breast
3 Large Bell peppers, Julianned. (your desired colors) I like red and green
1 Large Onion sliced
2 Tbsp Vegetable oil, or canola
2 Tbsp Olive oil.
2 Cloves of Minced Garlic.
Place chicken in large bowl,
Combine dry ingredients and sprinkle 1/2 of mixture over chicken, add Lime juice. Coat chicken in mixture until thoroughly covered. Cover, and refrigerate for at least 1 hour. (The longer you marinate, the tastier the chicken).
Heat Vegetable oil in large frying pan, Cook chicken on both sides for 5 minutes OR until no longer pink in the middle. (Thicker cuts of chicken may take longer)
Remove from pan, wrap in foil.
In same pan, add Olive oil, Fresh garlic and onions, cook for 1-2 minutes, add ENJOY!
Monday, January 4, 2016
Soft Pretzel Dogs And Soft Pretzels
Hot dogs or Sausages of choice
Pretzel Dough:
1 1/2 Cups warm water
1 Tbsp Sugar
1 Tsp Kosher Salt
1 Pkg Active dry yeast
4 1/2 Cups all purpose flour
1/4 Cup unsalted butter (melted)
2 Tbsp Vegetable oil
BAKING SODA BATH
8 Cups water
1/3 cup baking soda
EGG WASH TOPPINGS
2 eggs beaten with 1 tbsp water
Kosher salt (to sprinkle over pretzels)
Instructions
In standing mixture, combine warm water, salt, and yeast, stir and allow to sit undisturbed for 5 minutes.
Add flour and butter into yeast slurry and mix on low for 1 minute until combined, then increase speed to medium and mix /Kneed for 5 minutes. (Using dough hook attachment).
Remove dough from mixing bowl, coat with vegetable oil and cover tightly with foil, place in draft free area for 1 hour or until dough has doubled in size. I use my oven.
(DO NOT TURN OVEN ON)
Preheat oven to 425f, line 2 baking sheets with foil or parchment paper and spray with non stick cooking spray.
Bring 8 cups of water and baking soda to a boil in large sauce pan or roasting pan.
Turn the dough out onto your work surface and divide into small pieces
Roll each dough ball into rope and wrap it around hot dog or sausage, pinching the ends onto themselves to prevent from unwrapping, to make pretzels, holding the ends of the rope, cross each other and press onto bottom of the U in order to form the shape of a pretzel.
One by one, place the pretzels, and pretzel dogs into boiling water, baking soda mixture carefully. Allow to boil for 30 seconds, then with slotted spoon or spatula, remove and place onto foil lined baking sheet.
Brush with beaten egg mixture and sprinkle with kosher salt.
Bake for 12-15 minutes or until golden in color. Enjoy!
Hot dogs or Sausages of choice
Pretzel Dough:
1 1/2 Cups warm water
1 Tbsp Sugar
1 Tsp Kosher Salt
1 Pkg Active dry yeast
4 1/2 Cups all purpose flour
1/4 Cup unsalted butter (melted)
2 Tbsp Vegetable oil
BAKING SODA BATH
8 Cups water
1/3 cup baking soda
EGG WASH TOPPINGS
2 eggs beaten with 1 tbsp water
Kosher salt (to sprinkle over pretzels)
Instructions
In standing mixture, combine warm water, salt, and yeast, stir and allow to sit undisturbed for 5 minutes.
Add flour and butter into yeast slurry and mix on low for 1 minute until combined, then increase speed to medium and mix /Kneed for 5 minutes. (Using dough hook attachment).
Remove dough from mixing bowl, coat with vegetable oil and cover tightly with foil, place in draft free area for 1 hour or until dough has doubled in size. I use my oven.
(DO NOT TURN OVEN ON)
Preheat oven to 425f, line 2 baking sheets with foil or parchment paper and spray with non stick cooking spray.
Bring 8 cups of water and baking soda to a boil in large sauce pan or roasting pan.
Turn the dough out onto your work surface and divide into small pieces
Roll each dough ball into rope and wrap it around hot dog or sausage, pinching the ends onto themselves to prevent from unwrapping, to make pretzels, holding the ends of the rope, cross each other and press onto bottom of the U in order to form the shape of a pretzel.
One by one, place the pretzels, and pretzel dogs into boiling water, baking soda mixture carefully. Allow to boil for 30 seconds, then with slotted spoon or spatula, remove and place onto foil lined baking sheet.
Brush with beaten egg mixture and sprinkle with kosher salt.
Bake for 12-15 minutes or until golden in color. Enjoy!
Sunday, January 3, 2016
Homemade Wonton Soup
Ingredients for Wonton meat filling:
Wonton Wrappers
1/4 tsp. Sesame Oil
6oz Ground Pork
1 tsp. Soy Sauce
1 Chopped Green onion
2 Small Cloves Fresh garlic (Minced)
1/4 tsp. Ginger (you can use fresh if you have it on hand)
1 tsp. Dry Sherry
1 tsp. Corn Starch
1 tsp. Sugar
Ingredients for Wonton Broth:\
2 1/2 Cup Chicken Broth
2 Cup water
3 Whole cloves of Garlic (Large)
1/4 tsp. Ginger
2 Green onions ( cut in half)
1 tsp. Soy Sauce
1/2 tsp Garlic Powder
Direction:\
In medium bowl, Combine all ingredients, (Except wrappers of course), for meat filling thoroughly
In Medium to large pot, Combine all ingredients for Wonton Broth and bring to a boil. Cover with lid and reduce heat to simmer. While Broth is simmering, You may begin to fill your wonton wrappers with meat filling.
To fill Wonton wrappers with meat filling, Take 1 Wrapper, with your finger, moisten 2 sides of wrapper, as seen in my video, add 1 tsp meat filling to center of Wrapper and bring corners together. Pinch sides to seal. Moisten one of the remaining corners and bring together. Continue this process until all Wontons are filled.
Once all Wontons are filled, Remove whole garlic cloves and green onions from broth and disregard. Carefully drop one at a time into simmering broth. Cook on medium/low heat for 12-15 minutes. Stir often carefully not to disrupt Wontons. Garnish with Fresh green onions (chopped), ENJOY!
Ingredients for Wonton meat filling:
Wonton Wrappers
1/4 tsp. Sesame Oil
6oz Ground Pork
1 tsp. Soy Sauce
1 Chopped Green onion
2 Small Cloves Fresh garlic (Minced)
1/4 tsp. Ginger (you can use fresh if you have it on hand)
1 tsp. Dry Sherry
1 tsp. Corn Starch
1 tsp. Sugar
Ingredients for Wonton Broth:\
2 1/2 Cup Chicken Broth
2 Cup water
3 Whole cloves of Garlic (Large)
1/4 tsp. Ginger
2 Green onions ( cut in half)
1 tsp. Soy Sauce
1/2 tsp Garlic Powder
Direction:\
In medium bowl, Combine all ingredients, (Except wrappers of course), for meat filling thoroughly
In Medium to large pot, Combine all ingredients for Wonton Broth and bring to a boil. Cover with lid and reduce heat to simmer. While Broth is simmering, You may begin to fill your wonton wrappers with meat filling.
To fill Wonton wrappers with meat filling, Take 1 Wrapper, with your finger, moisten 2 sides of wrapper, as seen in my video, add 1 tsp meat filling to center of Wrapper and bring corners together. Pinch sides to seal. Moisten one of the remaining corners and bring together. Continue this process until all Wontons are filled.
Once all Wontons are filled, Remove whole garlic cloves and green onions from broth and disregard. Carefully drop one at a time into simmering broth. Cook on medium/low heat for 12-15 minutes. Stir often carefully not to disrupt Wontons. Garnish with Fresh green onions (chopped), ENJOY!
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