Beef and Broccoli - Better than delivery!

Ingredients  lb of lean beef  3 cups of brocoli  2/3 cup of soy sauce  generous tbls of cornstarch  2 tbls of brown sugar  3 cloves of garlic (diced)  ground pepper  0.5 cup of chicken stock ( plus reserved liquid

Ingredients

lb of lean beef

3 cups of brocoli

2/3 cup of soy sauce

generous tbls of cornstarch

2 tbls of brown sugar

3 cloves of garlic (diced)

ground pepper

0.5 cup of chicken stock ( plus reserved liquid

Mix third of a cup of soy sauce, chicken stock, powdered garlic, brown sugar and whisk together

Mix third of a cup of soy sauce, chicken stock, powdered garlic, brown sugar and whisk together

Slice your beef into strips, salt and pepper and marinate in 0.33 cup of soy sauce for an hour. Add 2 tbs of olive oil into your medium skillet and when got add the garlic. Add the beef and cook until medium well.

Slice your beef into strips, salt and pepper and marinate in 0.33 cup of soy sauce for an hour. Add 2 tbs of olive oil into your medium skillet and when got add the garlic. Add the beef and cook until medium well.

Remove the beef and put on a plate to cool.

Remove the beef and put on a plate to cool.

Add the broccoli to the pan and add the reserved liquid. Cook for 5-6 minutes and then add the beef. Stir and serve hot!

Add the broccoli to the pan and add the reserved liquid. Cook for 5-6 minutes and then add the beef. Stir and serve hot!

Enjoy!

Enjoy!

Grammy Donovan's Irish Soda Bread

Since I am not interested in being struck by a lightening bolt for sacrilege, I will not say I made this as well or better than my grammy, but it was very good. The recipe calls for serving it cold and it is traditionally served cold with butter, but I served it hot and it was well received by my friends Sam, Yele, their parents and their neighbors we had over to play.

In my family, the language we have spoken to express how we love each other has taken on many forms, many without words. My grammy is known for not mincing her words, but she speaks the language of love with her food. Hurt feelings have been known to dissipate from cakes baked from scratch and using family recipes, she seemed to make magic from the ingredients she could afford with her meager budget while raising her many children. Today she can afford jams, jellies, condiments and spices to heart’s content, but her sensibilities about cooking have remained the same. Her lesson, when dressing to cooking, is always splurge when it will make the most difference, and in this recipe, the big splurge purchase is real buttermilk. This recipe was actually passed down from her Mamma and in the dairy rich “North Country” of New York where my Grammy was raised, buttermilk was something which was actually affordable for her parents during her childhood. When she moved away from the area, she budgeted to afford this key ingredient for her own children to make this very special recipe.

This bread is traditionally baked during the season of St. Patrick’s Day, where people of Irish descent celebrate the good and bad they associate with being descendants of the Emerald Isle. It’s a. season which is filled with bagpipes, parades and step dancing, and the occasional wink beer. This season has always been so special to my family, and so I baked this recipe with some children who are very special to me who had no knowledge of the cultural celebrations around this holiday. I did this in an effort to educate them about a culture which was so important to me at their age and in which I recently celebrated this holiday in, with strangers and family. While making this recipe, with these children I consider family, I was reminded of how sometimes breaking bread with people, can sometimes seamlessly make us family.

This bread is rich, moist, and buttery, and despite what people say about Irish cooking, it is enjoyable for people from every walk of life. Traditional Irish soda bread has been made with whatever liquid was affordable and on hand for the bakers,, water, milk, butterfly and beer- but the buttermilk makes this recipe. Economic woes have hit the island of Ireland over and over again throughout the centuries, so the ability to make the most decadent version of this bread has not always been possible for Irish, but today it was luckily possible for me! The key to making sure it remains moist is to know your oven and not to overcook it. The egg wash step at the end is key to creating the decadent feeling crust, so don’t skimp on this part. My commitment to finding places for controlled moments of decadence in cooking motivated me to add 2 tbls more of butter to recipe and sprinkle sugar on top of egg washed loaf before I put it in the oven. Don’t tell my Grammy!

Plan of Attack

Preheat the oven to 350 degrees

Mix the flour, and remaining dry ingredients in your medium mixing bowl

Put the butter in your pastry blender and mix until it resembles crumbled butter pieces. Complete disclosure - Since I don’t have a pastry blender, I cut the butter (with my buddies Sam and Yelenia with a knife in a larger diced pieces and added them to the flour mixture. Use your hands to mix the butter pieces and flour together until they resemble crumbs. The crumbs will resemble streusel topping.

Beat your eggs with a fork until whipped and add almost all eggs to the mixture. Reserve about a tbls of eggs to use as as egg wash for the top of the loaf.

Add the buttermilk and raisins to the mixture and mix throughly. The dough will be sticky and in order to remove it from your bowl you will have to cover your hands with flour.

Cover your pastry board (or counter) with flour and knead the wet dough it with flour covered hands gently 9-11 times until it resembles a big boule of dough. This was the part my elementary school helpers thought was the most fun, aside from cracking the eggs.

Place the dough in a buttered casserole dish (the dish I used was 9x9) and and using a pastry brush, coat the top with the remaining egg mixture. Sprinkle with a little bit of granulated sugar and then use your knife to make 3-5 cross lines on the top of the loaf. Bake for in the oven for 80-90 minutes, and check midway to determine the heat of your oven. I took this loaf out at 81 minutes because the oven I was using runs hot, so use your best judgment when to remove from the oven. When I bake things with this level of history, I call my oven, the “loven.”

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shrimp or shrimp and snow peas

Snow peas and shrimp pictured above    Ingredients  3 tbls of soy sauce  1 tbls cornstarch  1 tbls of ground ginger (I accidentally omitted)  2 tbls of vegetable order  3-5 skinless chicken breasts  2 cloves of garlic  3 cups of snow peas  Plan of Attack  *I edited this recipe to include what I had in my pantry and omitted mushrooms because I don’t like mushrooms)  Whisk together the chicken broth, soy sauce cornstarch and ginger  Heat olive oil in your medium skillet and add garlic. When the garlic is aromatic, add the chicken  Add chicken broth mixture when the chicken has cooked and then add the snow peas. Cook on medium heat until peas are cooked through.  *Variation with shrimp is pretty much the same except you cook the shrimp, remove them, cook the vegetables, and then re-add the shrimp. In the recipe pictured I added yellow bell peppers for some more vegetable loveliness. Then I garnished with diced raw shallots, and in the future I wold use diced scallions instead as garnish. I would, because I love cilantro, also be open to garnishing with cilantro. I missed cilantro in this recipe! I did add the ginger when making the shrimp recipe and it added another level of flavor which was very special!    I made this a while ago but I am just posting now! Sorry snow pea loving public!

Snow peas and shrimp pictured above

Ingredients

3 tbls of soy sauce

1 tbls cornstarch

1 tbls of ground ginger (I accidentally omitted)

2 tbls of vegetable order

3-5 skinless chicken breasts

2 cloves of garlic

3 cups of snow peas

Plan of Attack

*I edited this recipe to include what I had in my pantry and omitted mushrooms because I don’t like mushrooms)

Whisk together the chicken broth, soy sauce cornstarch and ginger

Heat olive oil in your medium skillet and add garlic. When the garlic is aromatic, add the chicken

Add chicken broth mixture when the chicken has cooked and then add the snow peas. Cook on medium heat until peas are cooked through.

*Variation with shrimp is pretty much the same except you cook the shrimp, remove them, cook the vegetables, and then re-add the shrimp. In the recipe pictured I added yellow bell peppers for some more vegetable loveliness. Then I garnished with diced raw shallots, and in the future I wold use diced scallions instead as garnish. I would, because I love cilantro, also be open to garnishing with cilantro. I missed cilantro in this recipe! I did add the ginger when making the shrimp recipe and it added another level of flavor which was very special!

I made this a while ago but I am just posting now! Sorry snow pea loving public!

pan roasted broccoli and pasta bake

Ingredients

2 cups of broccoli

tsp of cumin

2 tables of olive oil

tsp of kosher salt

11- 13 oz of pasta

0.5 cup of grated parmesan chees

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lb of ricotta cheese

0.36 cup of bank bread crumbs

tables of grated lemon peel

tsp of ground pepper

lemon juice

Plan of Attack

Preheat the oven to 390 degrees

Toss the broccoli, olive oil, salt and pepper and place on the baking sheet. Put your baking sheet into the oven and roast until tender and browning on the edges.

Combine the lemon zest, parmesan, and bread crumbs in your medium mixing bowl. *This is the place where you also could add more spices, as I did, like powdered garlic, or heat. I was cooking for some people with particular palates so I did not add to much crushed red pepper, but your could add more than I did.

Remove the pan from the oven, and distribute the ricotta. Cover the entire mixture with parmesan cheese mixture and return to the pan and broil the pan until the cheese melts and develops a beautiful crust.

My comments: I should have broiled the pan for more minutes because it did not get as crunchy as I would have preferred and I would also, heading forward use whole milk ricotta and more parmesan cheese, because I thought this pasta lacked salt.

healthy spring pasta primavera with asparagus and snow peas

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*this recipe was originally from the NY Times Cooking section but it was adjusted to reflect what I had in my pantry. A photo will be added today- I am working on this from Ascend so I don’t have access to my photos from this computer

Ingredients

lb of asparagus, ends trimmed and cut into pieces

0.5 lb of snow peas

3-5 pieces of turkey bacon

medium shallot

3-5 medium cloves of garlci

2 tbls of olive oil

medium pat of butter

9 oz (or so) of whole wheat fettucine

0.5 cup of skim milk

0.5 cup of shredded parmesan

cup of part skim ricotta

Plan of Attack

Cut the turkey bacon into sm pieces (big dice) and do the same for the garlic and shallot

Pour a tables of olive oil into your medium skillet and when hot, add the garlic and shallot. After about a minute, add the diced turkey bacon. Cook until the shallots are clear and the bacon starts browning.

Put a pot of salted water on to boil and turn on high.

Add the remaining oil and butter, and then add the asparagus and snow peas.

While the vegetables are cooking, add your fettuccine to the boiling salt water.

If the vegetables are tender before the pasta is done, cover and turn on medium low heat.

When the pasta is done, drain it and reserve some pasta water.

Add the pasta, pasta water, skim milk, ricotta and parmesan cheese to the pan with the vegetables, stirring vigorously over medium heat to allow for the ingredients form their own creamy sauce. Add salt, pepper and powdered garlic as needed and serve hot.

My comments: I had ricotta in my fridge and the original recipe called for heavy cream and pecorino romano cheese, but what I made was flavorful so I recommend it. I would also in the future try the original recipe, but I am trying to incorporate this ricotta in everything before it goes bad!

Isreali couscous with roasted tomatoes and cannelloni beans

ingredients  Pint of grape tomatoes  cup of feta  0.5 cup of shredded parmesan  3 sprigs of oregano  bunch of scallions  2 tsp of balsamic vinegar  1.5 cup of pearl couscous  2 cups of chicken broth  salt and pepper  tsp of cumin  can of cannelloni beans  2-3 medium/massive cloves of garlic  5-6 tsp of olive oil

ingredients

Pint of grape tomatoes

cup of feta

0.5 cup of shredded parmesan

3 sprigs of oregano

bunch of scallions

2 tsp of balsamic vinegar

1.5 cup of pearl couscous

2 cups of chicken broth

salt and pepper

tsp of cumin

can of cannelloni beans

2-3 medium/massive cloves of garlic

5-6 tsp of olive oil

Cut the tomatoes down the middle, dice the garlic cubes and finely dice the scallions, tis with olive oil, balsamic, powdered garlic, salt and pepper.

Cut the tomatoes down the middle, dice the garlic cubes and finely dice the scallions, tis with olive oil, balsamic, powdered garlic, salt and pepper.

Evenly put the mixture on your rimmed baking dish and put into the oven at 390. I put it in the oven at 450, it started smoking because of the smoking temperature of olive oil.

Evenly put the mixture on your rimmed baking dish and put into the oven at 390. I put it in the oven at 450, it started smoking because of the smoking temperature of olive oil.

While the tomatoes are cooking, make the stock. Combine chicken stock, herbs, a clove of garlic into your medium saucepan, and cook until integrated.

While the tomatoes are cooking, make the stock. Combine chicken stock, herbs, a clove of garlic into your medium saucepan, and cook until integrated.

Remove the tomatoes form the oven when they’re cooked through, after 15-20 minutes.

Remove the tomatoes form the oven when they’re cooked through, after 15-20 minutes.

Open the cannelloni beans and put into the pan with the tomatoes. Pour the stock into your baking dish, add the couscous and place into the oven. Cook for 25-30 minutes. Remove from the oven when couches is cooked through and covered with sprinkled Parmesan and feta. Put the pan back in the oven until cheese melts, about 5-6 minutes.

Open the cannelloni beans and put into the pan with the tomatoes. Pour the stock into your baking dish, add the couscous and place into the oven. Cook for 25-30 minutes. Remove from the oven when couches is cooked through and covered with sprinkled Parmesan and feta. Put the pan back in the oven until cheese melts, about 5-6 minutes.

My comments- AWEsome! I will definitely make this again! It ws easy, satisfying and delivered fiber, flavor and protein for very little money and effort. Next time I plan on using more parmesan and I am perhaps thinking about additional herbs…

My comments- AWEsome! I will definitely make this again! It ws easy, satisfying and delivered fiber, flavor and protein for very little money and effort. Next time I plan on using more parmesan and I am perhaps thinking about additional herbs…

Sheet Pan Sausages and greens

Ingredients  2 sausages (Italian sweet or hot, or both…I am sweet and hot so I seek both in my sausages)  2 cups of raw Cale, trimmed with stems removed  6 tbs of olive oil  2 cups of little potatoes  2 tbls of dijon mustard  2 tbls of honey  3 tbls of red wine vinegar  salt and pepper to taste  powdered garlic to taste

Ingredients

2 sausages (Italian sweet or hot, or both…I am sweet and hot so I seek both in my sausages)

2 cups of raw Cale, trimmed with stems removed

6 tbs of olive oil

2 cups of little potatoes

2 tbls of dijon mustard

2 tbls of honey

3 tbls of red wine vinegar

salt and pepper to taste

powdered garlic to taste

Clean 2 cups of kale into bite sized pieces and remove the stalks

Clean 2 cups of kale into bite sized pieces and remove the stalks

Prheat the oven to 450 degrees  Place your potatoes in a bowl

Prheat the oven to 450 degrees

Place your potatoes in a bowl

Toss them with olive Oil, Salt, Pepper and Powedered garlic

Toss them with olive Oil, Salt, Pepper and Powedered garlic

score your sausages on all sides

score your sausages on all sides

nestle the sausages among the potatoes on your nonstick cooking sheet and put in the oven for 15-20 minutes

nestle the sausages among the potatoes on your nonstick cooking sheet and put in the oven for 15-20 minutes

while the potatoes and sausage cook, mix the dressing for the kale. Add the honey, vinegar, olive oil, and spice and stir together until completely integrated

while the potatoes and sausage cook, mix the dressing for the kale. Add the honey, vinegar, olive oil, and spice and stir together until completely integrated

Toss the greens in 3 tbs of the dressing and put on the sheet pan. Return the tray to the oven for 5-6 minutes, or until the kale has charred edges

Toss the greens in 3 tbs of the dressing and put on the sheet pan. Return the tray to the oven for 5-6 minutes, or until the kale has charred edges

serve hot and drizzle the remaining dressing over the kale.  My comments: I love this dressing and when making again I would double the recipe and coat the potatoes and the greens in the dressing before putting them in the oven, as well as drizzling over both when serving. You could make this with a variety of sausages, but I love italian sausage and it is what I had in the freezer, so happy accident!

serve hot and drizzle the remaining dressing over the kale.

My comments: I love this dressing and when making again I would double the recipe and coat the potatoes and the greens in the dressing before putting them in the oven, as well as drizzling over both when serving. You could make this with a variety of sausages, but I love italian sausage and it is what I had in the freezer, so happy accident!

Lemon Chicken Breasts with herbs

An lb of chicken  medium lemons sliced thin  2-3 sprigs of rosemary  2 sprigs of sage  5-6 cloves of garlic  salt and pepper  medium sized pat of butter

An lb of chicken

medium lemons sliced thin

2-3 sprigs of rosemary

2 sprigs of sage

5-6 cloves of garlic

salt and pepper

medium sized pat of butter

Clean your chicken breasts, and put all the ingredients in your gallon ziplock bag and wrap so the chicken is completely covered in the marinade

Clean your chicken breasts, and put all the ingredients in your gallon ziplock bag and wrap so the chicken is completely covered in the marinade

Put 2 tbs of olive in your medium skillet and then cook 3 garlic cloves (diced) until aromatic. then, empty the contents of the gallon bag into the skillet, being careful to put the lemon slices on top of the chicken breasts

Put 2 tbs of olive in your medium skillet and then cook 3 garlic cloves (diced) until aromatic. then, empty the contents of the gallon bag into the skillet, being careful to put the lemon slices on top of the chicken breasts

Cook until the chicken is cooked through and serve hot covered in lemon slices

Cook until the chicken is cooked through and serve hot covered in lemon slices

Seen here- served (to myself) with sauce of root vegetables.    My comments- This recipe was super simple and it was done in very little time. I used my meat mallet (flat side) to make the chicken pretty consistent width for even cooking, and since they were massive breasts, they took up a considerable amount of space in the pan.

Seen here- served (to myself) with sauce of root vegetables.

My comments- This recipe was super simple and it was done in very little time. I used my meat mallet (flat side) to make the chicken pretty consistent width for even cooking, and since they were massive breasts, they took up a considerable amount of space in the pan.

Tuna Melt Quesadillas

On a subzero day, I discovered this and oh man, what a comfort food!

Ingredients  can of tunafish (white/albacore) - I used bumblee  2 tbls of mayonnaise  medium pan sized flour quesadillas  shredded (preshreded or shred your own) cheddar cheese  for garnish - barbecue sauce or salsa  pat of butter

Ingredients

can of tunafish (white/albacore) - I used bumblee

2 tbls of mayonnaise

medium pan sized flour quesadillas

shredded (preshreded or shred your own) cheddar cheese

for garnish - barbecue sauce or salsa

pat of butter

Placed shredded cheese on the left side of the quesadilla

Placed shredded cheese on the left side of the quesadilla

Prepare the tunafish by mixing tuna and may. Who I make tuna sandwiches I have my own concoction including shallots at times and B&G relish, but for this recipe I made it straight up deli style with tuna and mayonnaise. Place 2-3 spoonfuls of tuna on top of the cheese.

Prepare the tunafish by mixing tuna and may. Who I make tuna sandwiches I have my own concoction including shallots at times and B&G relish, but for this recipe I made it straight up deli style with tuna and mayonnaise. Place 2-3 spoonfuls of tuna on top of the cheese.

Put your butter in your medium skillet, and cook until the pan is hot. Fold the side of quesadilla over to cover the insides and place in the pan. Allow for the quesadilla to cook and for the cheese to melt, flipping the quesadilla on both side to allow for even cooking.

Put your butter in your medium skillet, and cook until the pan is hot. Fold the side of quesadilla over to cover the insides and place in the pan. Allow for the quesadilla to cook and for the cheese to melt, flipping the quesadilla on both side to allow for even cooking.

Cut into triangle pizza slice shaped slices and serve. Salsa is pictured, but often I drizzle with barbecue sauce, for some country twang. I might start singing songs like “I shaved my legs for this” if I use to much barbecue, so I am very controlled with my garnishing, because I might relate too closely to “I shave my legs for this?” for comfort.

Cut into triangle pizza slice shaped slices and serve. Salsa is pictured, but often I drizzle with barbecue sauce, for some country twang. I might start singing songs like “I shaved my legs for this” if I use to much barbecue, so I am very controlled with my garnishing, because I might relate too closely to “I shave my legs for this?” for comfort.

Rao's almost marinara sauce

I have always loved their sauce and this is my attempt at making my own!

Ingredients  2 oz of salt pork sliced into slim slices  2 30 oz cans of crushed tomatoes (I opted for the canned peeled Rao’s brand tomatoes with basil added because I knew the whole tomatoes would cook down  0.25 cup of olive oil  0.5 onion diced  3-5 garlic cloves, diced  tbls of Italian Seasoning  Basil (6 leaves) diced - optional

Ingredients

2 oz of salt pork sliced into slim slices

2 30 oz cans of crushed tomatoes (I opted for the canned peeled Rao’s brand tomatoes with basil added because I knew the whole tomatoes would cook down

0.25 cup of olive oil

0.5 onion diced

3-5 garlic cloves, diced

tbls of Italian Seasoning

Basil (6 leaves) diced - optional

Add the olive oil and salt pork to your stockpot

Add the olive oil and salt pork to your stockpot

Cook the salt pork until cooked through and juices have rendered. Remove the salt pork and discard.

Cook the salt pork until cooked through and juices have rendered. Remove the salt pork and discard.

Add the onions and cook until aromatic and clear. Then add the garlic and cook until it is browning but not burnt.

Add the onions and cook until aromatic and clear. Then add the garlic and cook until it is browning but not burnt.

Add your tomatoes and cooke for 40-60 minutes. After sauce has integrated, add the Italian seasoning (or straight oregano if this is what you’re using) and cook for an additional 5-6 minutes. Taste and add salt and pepper according to your tastes.

Add your tomatoes and cooke for 40-60 minutes. After sauce has integrated, add the Italian seasoning (or straight oregano if this is what you’re using) and cook for an additional 5-6 minutes. Taste and add salt and pepper according to your tastes.

My comments: I plan on using for pizza so it was important the whole tomatoes cooked down. I was gonna make stuffed shells, but I didn’t

Michelle Obama's Sugar Cookies

I made this recipe for these  cookies for the holiday season and ma just posting the recipe now!  Ingredients  Cup of margarine  3/2 cup of sugar  3 eggs  tsp of vanilla  7/3 cup of sugar  2 tsp of cream of tartar  0.5 tsp of salt    Plant of Attack  Preheat the oven to 270 degrees  Soften the margarine and cream together the sugar, eggs and margarine  Mix the other ingredients throughly and add the mixture at a measured pace, stirring after each addition  Refrigerate the dough an hour up to overnight  Using your rolling pin, roll the copies out and cut your shapes using your cookie cutters.  Place cookies on a parchment lined baking sheet and cook for 9-13 minutes, checking frequently. Don’t allow to over cook. Cool your cookies throughly before frosting and decorating! Enjoy!  Mix the other ingredients in your medium mixing bowl

I made this recipe for these cookies for the holiday season and ma just posting the recipe now!

Ingredients

Cup of margarine

3/2 cup of sugar

3 eggs

tsp of vanilla

7/3 cup of sugar

2 tsp of cream of tartar

0.5 tsp of salt

Plant of Attack

Preheat the oven to 270 degrees

Soften the margarine and cream together the sugar, eggs and margarine

Mix the other ingredients throughly and add the mixture at a measured pace, stirring after each addition

Refrigerate the dough an hour up to overnight

Using your rolling pin, roll the copies out and cut your shapes using your cookie cutters.

Place cookies on a parchment lined baking sheet and cook for 9-13 minutes, checking frequently. Don’t allow to over cook. Cool your cookies throughly before frosting and decorating! Enjoy!

Mix the other ingredients in your medium mixing bowl

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Crockpot Chicken and white bean chili

Ingredients  2 cans of white beans, preferably cannellini  2 lb of boneless and skinless chicken breasts  can of diced roast green chilis  Medium spanish onion (diced)  can of corn (optional)  tbls of cumin  6 cups of chicken stock ( I made my own and added 3 packets of Goya chicken seasoning )  3-5 medium carrots, coined  2-6 cloves of garlic peeled and diced  medium jalapeno, cored, seeded and diced  sprinkling of crushed red pepper  To garnish:  shredded cheese, cilantro, salsa, crema, etc…    Plan of attack  Trim the chicken breasts of additional gristle and add them to the crockpot covered with chicken stock, vegetable and spices.  Cook chicken on high for 3-5 hours, depending on your crockpot. Cooked them in the middle amount of time.  Turn off crockpot and shred the chicken, being careful because the mixture will be very hot.  Add the beans (and corn if using) and cook for an additional 30 minutes.

Ingredients

2 cans of white beans, preferably cannellini

2 lb of boneless and skinless chicken breasts

can of diced roast green chilis

Medium spanish onion (diced)

can of corn (optional)

tbls of cumin

6 cups of chicken stock ( I made my own and added 3 packets of Goya chicken seasoning )

3-5 medium carrots, coined

2-6 cloves of garlic peeled and diced

medium jalapeno, cored, seeded and diced

sprinkling of crushed red pepper

To garnish:

shredded cheese, cilantro, salsa, crema, etc…

Plan of attack

Trim the chicken breasts of additional gristle and add them to the crockpot covered with chicken stock, vegetable and spices.

Cook chicken on high for 3-5 hours, depending on your crockpot. Cooked them in the middle amount of time.

Turn off crockpot and shred the chicken, being careful because the mixture will be very hot.

Add the beans (and corn if using) and cook for an additional 30 minutes.

Quick and easy mustard salmon with asparagus

Ingredients  medium bunch of asparagus  3 tbls of olive oil  salt and pepper  powdered garlic  2-3 generous tbls of Dijon mustard  paprika  optional- herbs of your choosing  lb of salmon, defrosted  panko ( I made my own mistake accidentally did not use the panko)    Plan of attack  preheat the oven at 270 degrees  trim the asparagus  Toss the asparagus with olive oil and season with salt, pepper and garlic  place the asparagus on the left side of your sheet pan and set your kitchen timer to 5-6 minutes.  put the asparagus in the oven

Ingredients

medium bunch of asparagus

3 tbls of olive oil

salt and pepper

powdered garlic

2-3 generous tbls of Dijon mustard

paprika

optional- herbs of your choosing

lb of salmon, defrosted

panko ( I made my own mistake accidentally did not use the panko)

Plan of attack

preheat the oven at 270 degrees

trim the asparagus

Toss the asparagus with olive oil and season with salt, pepper and garlic

place the asparagus on the left side of your sheet pan and set your kitchen timer to 5-6 minutes.

put the asparagus in the oven

portion your salmon into 2 steaks  spread the mustard on the top of the salmon, season with salt and pepper and then dust with paprika.

portion your salmon into 2 steaks

spread the mustard on the top of the salmon, season with salt and pepper and then dust with paprika.

season with salt and pepper and then dust with paprika.

season with salt and pepper and then dust with paprika.

when your kitchen timer has expired, put your salmon onto the pan with the asparagus, skin side down. Cook for 15-20 minutes or until the salmon is cooked through.    My Comments: This recipe included coating the salmon with Panko and I will try this in the future, but I was concerned because the salmon was still frozen in the middle and I thought it would cook more evenly without it.

when your kitchen timer has expired, put your salmon onto the pan with the asparagus, skin side down. Cook for 15-20 minutes or until the salmon is cooked through.

My Comments: This recipe included coating the salmon with Panko and I will try this in the future, but I was concerned because the salmon was still frozen in the middle and I thought it would cook more evenly without it.

Gingerbread Houses

Royal Icing  5-8 egg whites  2 cups of powdered sugar  tsp of cream of tartar    Plan of Attack  Whip the egg whites and cream of tartar until sm peaks form  Gradually add in the powdered sugar; Store covered in your refrigerator.    * I used another gingerbread recipe than I have used in the past and I think you have to know what your house pattern looks like before deciding on a recipe. I should have use my rolling pi to make the gingerbread pieces thinner to make it easier to assemble!

Royal Icing

5-8 egg whites

2 cups of powdered sugar

tsp of cream of tartar

Plan of Attack

Whip the egg whites and cream of tartar until sm peaks form

Gradually add in the powdered sugar; Store covered in your refrigerator.

* I used another gingerbread recipe than I have used in the past and I think you have to know what your house pattern looks like before deciding on a recipe. I should have use my rolling pi to make the gingerbread pieces thinner to make it easier to assemble!

Healthy Fettucine Alfredo with Shrimp

Ingredients  cup of hard fettuccine pasta (I used whole wheat pasta)  sm crown of broccoli  lb of shrimp (shrimp peeled and deveined)  tbls of butter  tbls of olive il  5-6 cloves of garlic  ground Kosher sea salt and pepper  tbls of flour  2 cups of low fat milk  2-3 tbls of cream cheese  0.25 cup of grated parmesan cheese

Ingredients

cup of hard fettuccine pasta (I used whole wheat pasta)

sm crown of broccoli

lb of shrimp (shrimp peeled and deveined)

tbls of butter

tbls of olive il

5-6 cloves of garlic

ground Kosher sea salt and pepper

tbls of flour

2 cups of low fat milk

2-3 tbls of cream cheese

0.25 cup of grated parmesan cheese

Add the butter and oil to your medium skillet and when hot add the diced garlic.  When garlic is aromatic, add the shrimp

Add the butter and oil to your medium skillet and when hot add the diced garlic. When garlic is aromatic, add the shrimp

Cook until the shrimp are cooked through. While shrimp is cooking cook the pasta in hot salted boil water.

Cook until the shrimp are cooked through. While shrimp is cooking cook the pasta in hot salted boil water.

Put the shrimp aside and in the drippings, add the flour.

Put the shrimp aside and in the drippings, add the flour.

Cook until flour id done browning and then whisk in milk, cheese, cream cheese, butter, and optional salt and pepper. While the sauce is cooking, add the chopped broccoli to the stockpot when the pasta is almost al dente and cook until bright green. Drain the pasta, reserving some pasta water and then pour the pasta, reserved pasta water and broccoli into the sauce. Mix throughly and then add the shrimp, mixing everything to coat the broccoli, shrimp and pasta. Serve hot and covered in grated parmesan.

Cook until flour id done browning and then whisk in milk, cheese, cream cheese, butter, and optional salt and pepper. While the sauce is cooking, add the chopped broccoli to the stockpot when the pasta is almost al dente and cook until bright green. Drain the pasta, reserving some pasta water and then pour the pasta, reserved pasta water and broccoli into the sauce. Mix throughly and then add the shrimp, mixing everything to coat the broccoli, shrimp and pasta. Serve hot and covered in grated parmesan.

Simple Salmon Marinade

Ingredients  2 tbs of soy sauce  tsp of honey  powdered garlic (to taste)  0.5 tsp of ground ginger  pepper  tsp of orange juice  ground pepper    Plan of Attack  Mix all ingredients together throughly and pour over salmon; Refrigerate for an hour ***I added too much honey, so the marinade was sweeter than I would have liked. I would also say, if making again I would add some dijon mustard. This marinade covered 2 portion sized salmon pieces I made for myself for my own little lonely feast of my 7 fishes.

Ingredients

2 tbs of soy sauce

tsp of honey

powdered garlic (to taste)

0.5 tsp of ground ginger

pepper

tsp of orange juice

ground pepper

Plan of Attack

Mix all ingredients together throughly and pour over salmon; Refrigerate for an hour ***I added too much honey, so the marinade was sweeter than I would have liked. I would also say, if making again I would add some dijon mustard. This marinade covered 2 portion sized salmon pieces I made for myself for my own little lonely feast of my 7 fishes.

Morrocan Spiced lentil soup

Ingredients  3 stalks of celery  medium Spanish onion  2 medium carrots  3-5 tbls of olive oil  0.5 tsp of ground tumeric  tsp of cumin  red chili flakes  bunch of cilantro  15 oz can of crushed tomatoes (I used diced tomatoes with Italian Seasoning)  can of chickpeas  cup of green lentils (I could only find red)  tsp of ground pepper  salt to taste  7 cups of chicken stock (6-8 depending on your stovetop temperature)

Ingredients

3 stalks of celery

medium Spanish onion

2 medium carrots

3-5 tbls of olive oil

0.5 tsp of ground tumeric

tsp of cumin

red chili flakes

bunch of cilantro

15 oz can of crushed tomatoes (I used diced tomatoes with Italian Seasoning)

can of chickpeas

cup of green lentils (I could only find red)

tsp of ground pepper

salt to taste

7 cups of chicken stock (6-8 depending on your stovetop temperature)

add the oil to the medium skillet and wen hot, add the diced carrots, celery and onions. Cook until aromatic and soft.    When cooked, add the tomatoes and chicken stock

add the oil to the medium skillet and wen hot, add the diced carrots, celery and onions. Cook until aromatic and soft.

When cooked, add the tomatoes and chicken stock

Add the spices, and cook for 15-22 minutes. Then add the chickpeas and the lentils. The lentils absorb liquid so it might be necessary to add more liquid to the skillet.  Serve hot (I added the welcome addition of grated cheese on top of the hot soup and it was awesome…If the soup goes mor-rockin, they’ll come a-knockin’)

Add the spices, and cook for 15-22 minutes. Then add the chickpeas and the lentils. The lentils absorb liquid so it might be necessary to add more liquid to the skillet.

Serve hot (I added the welcome addition of grated cheese on top of the hot soup and it was awesome…If the soup goes mor-rockin, they’ll come a-knockin’)

Beef and Barley stoup....

LB - 1.25 lb of cubed stew beef  3 carrots (peeled and diced)  medium Spanish onion )diced)  3 stalks of celery (diced)  2 cloves of garlic  6 cups of beef broth/stock (I used Goya beef bouillon and water)  2 bay leaves  cup of quick cook barley (Quaker Oats brand)  ground pepper    Plan of Attack  Add the oil to your medium stockpot and then add the beef, cook until browned and coked through.  Remove the beef and set aside.  Add the carrots, onions and celery to the stockpot. Cook throughly.

LB - 1.25 lb of cubed stew beef

3 carrots (peeled and diced)

medium Spanish onion )diced)

3 stalks of celery (diced)

2 cloves of garlic

6 cups of beef broth/stock (I used Goya beef bouillon and water)

2 bay leaves

cup of quick cook barley (Quaker Oats brand)

ground pepper

Plan of Attack

Add the oil to your medium stockpot and then add the beef, cook until browned and coked through.

Remove the beef and set aside.

Add the carrots, onions and celery to the stockpot. Cook throughly.

Add the beef broth and cook thoroughly. Add the beef back in and then add the bay leaves. Cook until beef is very tender.

Add the beef broth and cook thoroughly. Add the beef back in and then add the bay leaves. Cook until beef is very tender.

When the beef is tender and the soup has integrated, add the quick barley and cook for 9-13 minutes more. Remove from heat and the barley will absorb more liquid after cooked, even after removed form the heat. You might have to add more liquid to the soup to have a worthy based soup.  If I was in a joke making mood, I would say this shtoup is so good, it might get ya schlepped, but I am not in a joking mood and mine did not get me shtupped….actually, I feel like recently I have been made to look very shtupid…

When the beef is tender and the soup has integrated, add the quick barley and cook for 9-13 minutes more. Remove from heat and the barley will absorb more liquid after cooked, even after removed form the heat. You might have to add more liquid to the soup to have a worthy based soup.

If I was in a joke making mood, I would say this shtoup is so good, it might get ya schlepped, but I am not in a joking mood and mine did not get me shtupped….actually, I feel like recently I have been made to look very shtupid…

Sausage and Sweet Potato savory sweet rad-violi

Filling ingredients  Meat filling  0.25 lb of ground beef  2 sausage (I added chorizo) links, casing removed  0.25 lb ground pork  medium shallot  3 sprigs of Rosemary  5-6 loves of garlic  Sweet potato filling  2 medium sweet potatoes  tbls of butter  tsp of cumin  tsp of brown sugar  tsp of nutmeg  salt and pepper (to taste)  Ravioli Dough  (prepared according to earlier instructions on this site for radvili    This recipe is for overstuffed, filled to the brim with harvest-ness ravioli    Prepare the filling  Prepare the ravioli dough and put it aside, to set for about an hour.  Add olive oil to your medium skillet and when hot add diced shallots and diced garlic. Cook until aromatic and then add the pork, beef and sausage, mashing the entire time to integrate all the meat.  Cook on medium heat until everything is cooked. Misway between cooked and raw, add the rosemary crushed between your fingers.  While the meat cooks, prep the sweet potato filling.  Peel and cube the sweet potatoes (I left the skins on, but honestly, trust and believe I should have take the time to peel them).  Put them in your medium saucepan of boiling salted water until cooked.   When cooked through, add the butter, brown sugar, cumin, nutmeg and salt and pepper, and mash with your masher or, if you’re feeling very angry, your fist. I was feeling angry, but I am my own version of a real lady so I refrained from punching the sweet potatoes. Mix everything together. Mix the meat and sweet potato filling to incorporate everything, and put aside.  Flour your workspace ( I didn’t and I paid for it!)  Run the ravioli dough through on your manual pasta maker 7 (2 times), 6 (3 times), 5 (3 times), 3 (5 times) and 2 (3-5 times), to create two ribbons of ravioli dough, each of approximately the same length. Spoon 6 mounds of filling on to the ravioli dough and place the other ribbon of ravioli filling on top, and then cut into size massive, feast sized ravioli. Using your fork, press the sides, so they are established ravioli.  Heat your stockpot with an appropriate amount of salted water and when boiling, add the ravioli, individually. When they rise to the top, they’re completely cooked and serve either with sage butter, rosemary butter, basil butter, or as I did, with marinara.

Filling ingredients

Meat filling

0.25 lb of ground beef

2 sausage (I added chorizo) links, casing removed

0.25 lb ground pork

medium shallot

3 sprigs of Rosemary

5-6 loves of garlic

Sweet potato filling

2 medium sweet potatoes

tbls of butter

tsp of cumin

tsp of brown sugar

tsp of nutmeg

salt and pepper (to taste)

Ravioli Dough

(prepared according to earlier instructions on this site for radvili

This recipe is for overstuffed, filled to the brim with harvest-ness ravioli

Prepare the filling

Prepare the ravioli dough and put it aside, to set for about an hour.

Add olive oil to your medium skillet and when hot add diced shallots and diced garlic. Cook until aromatic and then add the pork, beef and sausage, mashing the entire time to integrate all the meat. Cook on medium heat until everything is cooked. Misway between cooked and raw, add the rosemary crushed between your fingers.

While the meat cooks, prep the sweet potato filling.

Peel and cube the sweet potatoes (I left the skins on, but honestly, trust and believe I should have take the time to peel them). Put them in your medium saucepan of boiling salted water until cooked.

When cooked through, add the butter, brown sugar, cumin, nutmeg and salt and pepper, and mash with your masher or, if you’re feeling very angry, your fist. I was feeling angry, but I am my own version of a real lady so I refrained from punching the sweet potatoes. Mix everything together. Mix the meat and sweet potato filling to incorporate everything, and put aside.

Flour your workspace ( I didn’t and I paid for it!)

Run the ravioli dough through on your manual pasta maker 7 (2 times), 6 (3 times), 5 (3 times), 3 (5 times) and 2 (3-5 times), to create two ribbons of ravioli dough, each of approximately the same length. Spoon 6 mounds of filling on to the ravioli dough and place the other ribbon of ravioli filling on top, and then cut into size massive, feast sized ravioli. Using your fork, press the sides, so they are established ravioli.

Heat your stockpot with an appropriate amount of salted water and when boiling, add the ravioli, individually. When they rise to the top, they’re completely cooked and serve either with sage butter, rosemary butter, basil butter, or as I did, with marinara.

Leek, carrot, and potato frittata

Ingredients  8 eggs  2-3 tbls of olive oil  leek  2-3 carrots  medium spanish onion  5-6 cloves of garlic  2 tbls of butter  medium potato  3 tbls of ground pepper  0.25 cup of milk

Ingredients

8 eggs

2-3 tbls of olive oil

leek

2-3 carrots

medium spanish onion

5-6 cloves of garlic

2 tbls of butter

medium potato

3 tbls of ground pepper

0.25 cup of milk

Slice the potatoes into thin coils horizontally

Slice the potatoes into thin coils horizontally

Add salt to 3 cups of water in your medium saucepan and bring to a boil. Add the potato

Add salt to 3 cups of water in your medium saucepan and bring to a boil. Add the potato

Clean and dice/coin the carrots, garlic cloves and leek.

Clean and dice/coin the carrots, garlic cloves and leek.

Add the olive oil and garlic to your medium skillet

Add the olive oil and garlic to your medium skillet

Add the carrots and leeks to the hot skillet- I also added a tbls of butter the second time I made this recipe, and I used Rosemary infused olive pil instead of traditional olive oil.

Add the carrots and leeks to the hot skillet- I also added a tbls of butter the second time I made this recipe, and I used Rosemary infused olive pil instead of traditional olive oil.

Preheat the oven to 325 degrees. Drain the potatoes when they’re cooked through and put aside. Whisk the eggs and 0.25 cup of milk, add salt and pepper and then pour with your measured hand, into the cast iron skillet. Use a stove safe spoon to thoroughly mix ingredients. When cooked on the bottom, add the potato slices to the top of the skillet and cover in shredded cheese ( I used shredded cheddar)

Preheat the oven to 325 degrees. Drain the potatoes when they’re cooked through and put aside. Whisk the eggs and 0.25 cup of milk, add salt and pepper and then pour with your measured hand, into the cast iron skillet. Use a stove safe spoon to thoroughly mix ingredients. When cooked on the bottom, add the potato slices to the top of the skillet and cover in shredded cheese ( I used shredded cheddar)

Put the entire frittata in the oven and cook until completely set. Take the skillet out and turn off the oven. Season the top with ground pepper and powdered garlic, and season with salt on top individually.

Put the entire frittata in the oven and cook until completely set. Take the skillet out and turn off the oven. Season the top with ground pepper and powdered garlic, and season with salt on top individually.