Vegetable Beef Soup

 

Recipe coming soon…

Pineapple Chicken

 

Recipe coming soon…

Hamburger Wraps

Recipe coming soon…

Pork Street Tacos

 

Ingredients:

4 lbs. pork shoulder roast

1 T. chili powder

1 t. cumin

1 t. oregano

1 t. salt

1 t. pepper

¾ C. orange juice

¼ C. lime juice

4 cloves garlic, minced

1 small onion, quartered

Street taco tortillas

Cheddar  or mozzarella cheese, for topping

Salsa, for topping

Sour Cream, for topping 

Directions:

1. In a small bowl, combine chili powder, cumin, oregano, salt, and pepper. 
2. Rub the outside of the pork shoulder roast with the seasoning thoroughly.
3. In the slow cooker, combine orange juice, lime juice, garlic cloves, onion. 
4. Place pork on the top. 
5. Cook on LOW for 8 hours or HIGH for 4-5 hours.
6. Remove roast from slow cooker and shred. 
7. Return to slow cooker and heat for an additional 30 minutes.
8. Remove the pork from the slow cooker and place it on a baking sheet. 
9. Broil in the oven for 3-4 minutes to brown the edges of the pork.
10. To assemble the tacos lay a tortilla on a flat surface add the shredded pork and your favorite taco toppings.

Cheesy Garlic Chicken Wraps

 

Ingredients:

2 large chicken breasts, diced

1 T. olive oil

2 t. garlic powder

1 t. onion powder

1 t. paprika

Salt and pepper, to taste

1 C. shredded cheddar cheese

½ C. shredded mozzarella cheese

4 large flour tortillas

½ C. creamy garlic sauce (store-bought or homemade)

Fresh parsley, chopped (optional, for garnish)

Directions:

1. In a large bowl, mix the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
2. Heat a non-stick skillet over medium heat. 
3. Add the seasoned chicken and cook for 6-8 minutes, until fully cooked and browned on all sides. 
4. Remove from heat and set aside.
5. Lay out the tortillas and spread a spoonful of creamy garlic sauce on each one. 
6. Top with the cooked chicken, then sprinkle with shredded cheddar and mozzarella cheeses.
7. Fold the tortillas over the filling and place them back in the skillet, cooking for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.
8. Slice the wraps in half, garnish with fresh parsley if desired, and enjoy immediately!

Creamy Garlic Sauce

 

Ingredients: 

2 T. butter

2 T. all-purpose flour

3–4 cloves garlic, minced

1 C. heavy cream (or half-and-half for a lighter sauce)

½ C. chicken or vegetable broth

½ C. grated Parmesan cheese

1 T. fresh parsley, chopped

Salt and black pepper, to taste 

Directions:

1. Melt the butter in a skillet or saucepan over medium heat. 
2. Add the minced garlic and cook for about 1 minute, until fragrant and just beginning to turn golden.
3. Whisk in the flour and cook for another minute, stirring constantly, to form a paste. 
4. Slowly pour in the heavy cream and broth while whisking to prevent lumps. 
5. Bring the mixture to a simmer.
6. Reduce the heat to low and continue to simmer for about 5 to 8 minutes, whisking occasionally, until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
7. Stir in the Parmesan cheese until melted and the sauce is smooth. 
8. Remove from the heat and stir in the fresh parsley. 
9. Season generously with salt and pepper to taste.

Cinnamon Biscuit Bites

Ingredients:

1 small roll of canned  biscuits

2 T. white sugar

2 T. brown sugar

1 t. cinnamon

2 T. butter

Icing:

¼ c. powdered sugar

4 oz. cream cheese, softened

2 T. butter, softened

1 T. milk

⅛ t. vanilla extract

Directions:

1. Preheat oven to 350° F.
2. Place butter in baking dish and melt in the pre-heating oven.
3. Cut the canned biscuits into quarters.
4. In a plastic bag, combine both sugars, and the cinnamon.
5. Place the biscuit quarters in the bag and shake to coat evenly with the cinnamon-sugar mixture.
6. Arrange the coated biscuit pieces in the melted butter in the baking dish.
7. Bake for 12-15 minutes, or until the biscuit bites are golden brown.
8. While the biscuit bites are baking, cream together the cream cheese and butter.  
9. Add the milk, powdered sugar, butter and vanilla extract to the creamed mixture.
10. Once the cinnamon-sugar biscuit bites are done baking, remove them from the oven and place on a serving dish.
11. Drizzle or spread the prepared icing over the warm biscuit bites.

Crockpot Short Ribs

 

Ingredients:

3-4 lbs. beef short ribs

3 T. olive oil

1 t. garlic powder

1 t. onion powder

1 t. black pepper

4 carrots peeled and chopped into 3" pieces

4 celery stalks chopped into 3" pieces

2 C. beef broth

2 T. tomato paste

1 T. Worcestershire sauce

2 garlic cloves, minced

Directions:

1. Heat oil in large skillet over medium-high heat. 
2. Season both sides of the short ribs with garlic powder, onion powder, and pepper.
3. Add ribs to the skillet and sear on each side until browned.
4. Add the carrots and celery to the bottom of your slow cooker, then place the seared ribs on top.
5. In a small bowl, whisk together the broth, tomato paste, Worcestershire, and minced garlic. 
6. Pour the mixture over the ribs.
7. Cover and cook on low for 6-8 hours (recommended) or high for 4-5 hours, or until the meat is tender and falling off the bone.
8. Serve the ribs with the sauce spooned over the top and enjoy.

Mediterranean Chicken Burgers With Greek Yogurt Sauce And Tomato-Cucumber Relish

 

Ingredients:

For the Greek Yogurt Sauce:

1 C. Greek yogurt

2 t. lemon zest, grated

2 T. fresh lemon juice

2 garlic cloves, minced

1 T. olive oil

½ t. salt

For the Burgers:

1 lb. ground chicken

1 medium zucchini, coarsely chopped

1 ear fresh corn, kernels cut from cob

½ medium red bell pepper, finely diced

3 green onions, thinly sliced

1 large egg, lightly beaten

½ C. panko bread crumbs

2 T. cilantro, chopped

3 garlic cloves, minced

1 t. ground cumin

1 t. ground coriander

1 t. salt

½ t. freshly ground black pepper

3–4 tablespoons olive oil, for searing

For the Tomato-Cucumber Relish:

1 pint cherry or grape tomatoes, quartered

⅓ medium seedless English cucumber, finely diced

2 green onions, finely sliced

¼ C. fresh cilantro, finely chopped

1 clove garlic, minced

Zest of 1 lemon

2 T. fresh lemon juice

Pinch of salt

Directions:

Greek Yogurt Sauce: 

1. In a small bowl, mix all sauce ingredients. 
2. Place in the fridge to chill.

Burgers:

1. Preheat oven to 425°F (220°C). 
2. In a large bowl, combine all burger ingredients except oil. 
3. Mix well and form into patties.
4. Heat olive oil in a large frying pan over medium heat. 
5. Sear burgers for about 2 minutes per side, until golden brown. 
6. Transfer to a baking sheet and bake for 7-10 minutes, or until cooked through.

Tomato-Cucumber Relish: 

1. In a medium bowl, combine all relish ingredients. 
2. Stir gently to mix.

Serve burgers on homemade flour tortillas with a dollop of Greek yogurt sauce and a side of tomato-cucumber relish.

Stuffing

 

Ingredients:

1 loaf, inexpensive sandwich bread, cubed and dried overnight

½ C. unsalted butter

1¾ C. yellow onion, finely diced

2 stalks celery, finely diced

1 t. sage 

2 t. rosemary

2 t. thyme

1½ t. salt

½ t. black pepper

1¾ C. chicken broth

2 large eggs, beaten

Directions:

1. Cube loaf of sandwich bread the night before and leave in a large bowl to dry somewhat.
2. Preheat the oven to 375°F. 
3. Lightly spray a 9×13 baking dish, set it aside.
4. In a skillet melt ¼ cup butter and sauté the onion and celery, uncovered, for 3 minutes, stirring often.
5. Add the sage, rosemary and thyme. Sauté, uncovered, for an additional 2 minutes. 
6. Remove the skillet from heat and stir in the salt and black pepper, and set it aside.
7. Using a large mixing bowl and a wooden spoon, combine the cubed bread, chicken broth, melted remaining ¼ cup butter, and the beaten eggs. 
8. Stir until the mixture is well incorporated.
9. Stir in the cooked onion mixture until all ingredients are combined.
10. Evenly spread the stuffing mixture into the prepared baking dish.
11. Bake for 45 minutes, or until the top of the stuffing is golden brown.

Chicken and Potato Dumplings aka Gnocchi

 

Ingredients:

2 T. unsalted butter

2 C. sliced white mushrooms

1½ C. yellow onion, diced

1 T. fresh thyme leaves

2 t. reduced salt chicken bouillon seasoning

½ t. salt

½ t. black pepper

3 C. shredded rotisserie chicken white meat

15-oz. bag frozen peas & carrots, thawed

2 (10.5-oz.) cans of cream of chicken with herbs soup

1½ C. chicken stock

12-oz. package of potato gnocchi

Directions:

1. In a large sauté pan, on medium heat, add the butter, sliced mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. 
2. Sauté the vegetables for 2 to 3 minutes or until they are tender.
3. Add the diced rotisserie chicken, peas & carrots, and cream of chicken soup to the pan. 
4. Stir to combine fully.
5. Slowly stir in the chicken stock until the mixture is smooth and fully blended.
6. Bring the chicken mixture to a low boil, add the potato gnocchi, and reduce the heat to medium-low. 
7. Simmer the gnocchi chicken mixture for 15-20 minutes or until the gnocchi is fully cooked and tender. 
8. Be sure to stir often to keep the gnocchi from sticking together.
9. Remove from the heat and garnish with additional fresh thyme leaves if desired.

White Chocolate Macadamia Nut Cookies

 

Ingredients:

2 C. + 2 T. all-purpose flour

1 t. cornstarch

1 t. baking soda

½ t. salt

¾ c. unsalted butter, melted + slightly cooled

¾ c. packed light or dark brown sugar

¾ c. granulated sugar

1 large egg + 1 egg yolk, at room temperature

1 ½ t. pure vanilla extract

1 heaping c. white chocolate chips

1 c. roughly chopped macadamia nuts

Directions:

1. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
2. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. 
3. Pour into dry ingredients and mix everything together until completely combined. 
4. Fold in the white chocolate chips and macadamia nuts. 
5. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
6. Preheat oven to 350°F (177°C). 
7. Line baking sheets with parchment paper or silicone baking mats. Set aside.
8. Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. 
9. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pecan Sandies Cookies

 

Ingredients:

1 C. unsalted butter softened

¼ C. granulated sugar

⅓ C. packed light brown sugar

2 C. all-purpose flour

½ t. salt

1 ½ t. vanilla extract

1½ C. coarsely chopped pecans, reserve ½ cup

Directions:

1. Preheat oven to 350°F. 
2. Line a large baking sheet with parchment paper. 
3. Using a stand blender with the paddle attachment or a handheld electric blender on medium speed, cream the butter and both sugars until light and fluffy, approximately 2-5 minutes. 
4. Reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. 
5. Reduce the speed to stir and add the chopped pecans reserving about ½ cup. 
6. Using a 1½ tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans.
7. Place them on the prepared baking sheet with a little space between them for warm air to flow. 
8. Press the balls fairly flat using the flat bottom of a glass or a glass Pyrex measuring cup.
9. Bake for 14-16 minutes or until lightly browned. 
10. Let the cookies cool for a few minutes before moving them to a wire rack to fully cool. 

Pecan Cream Pie

 

Ingredients:

6 oz. (9-inch) ready-made pecan crust or homemade

16 oz. cream cheese, room-temperature

½ C. light brown sugar

⅓ C. pure maple syrup

1 t. vanilla extract

8 oz. whipped topping, thawed and divided in half

1 C. toasted finely chopped pecans, divided into ¾ cup and ¼ cup

Directions:

1. Beat together the cream cheese and light brown sugar, in a large mixing bowl, using a handheld mixer on medium-low speed, for 1 minute or until fluffy and smooth.
2. Add the maple syrup and vanilla extract to the cream cheese mixture and beat for an additional 30 seconds until fully incorporated.
3. Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
4. Fold ¾ cup of the finely chopped toasted pecans into the cream pie mixture until they are evenly distributed.
5. Spread the pecan cream pie mixture evenly in the pecan crust.
6. Top the pecan cream pie with the remaining whipped topping and spread it to all the edges.
7. Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
8. Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.

Mini Meatloaf Muffins

 

Ingredients:

1 lb. ground beef

½ c. Italian breadcrumbs

½ c. grated Parmesan cheese

⅓ c. milk

¼ c. ketchup

¼ c. onion, finely chopped

¼ c. bell pepper, finely chopped

1 t. garlic powder

1 t. dried oregano

½ t. salt

¼ t. black pepper

1 large egg

Topping:

¼ c. ketchup

2 T. brown sugar

1 t. mustard

½ t. Worcestershire sauce

Directions:

1. Preheat the oven to 375°F. 
2. Grease a muffin pan or line it with muffin liners.
3. In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, ¼ cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. 
4. Mix well until all ingredients are incorporated.
5. Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
6. In a small bowl, whisk together the remaining ¼ cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping.
7. Spoon a small amount of the topping mixture onto each meatloaf muffin.
8. Bake in the preheated oven for about 20-25 minutes, or until the meatloaf muffins are cooked through and the internal temperature reaches 160°F.
9. Remove from the oven and let them cool for a few minutes before serving.

Bang Bang Shrimp Pasta

 

Ingredients:
Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

Pasta and Shrimp

8 oz. spaghetti noodles, cooked according to package directions and drained

12 oz. medium shrimp, peeled and deveined

1½ T. olive oil

1 T. fresh garlic, minced

2 t. smoked paprika

½ t. kosher salt

½ t. fresh cracked black pepper

⅛ t. red pepper flakes

fresh chopped parsley or fresh chopped cilantro (optional garnish)

Directions:

Sauce

1. In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice, and sriracha sauce until it is smooth. 
2. Set aside

Pasta and Shrimp

1. Using a medium-sized mixing bowl, toss together the shrimp, ½ tablespoon olive oil, fresh minced garlic, paprika, kosher salt, black pepper, and red pepper flakes.
2. In a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
3. Add in the coated shrimp, constantly stirring to ensure the garlic does not burn and the shrimp cooks evenly, about 8 to 10 minutes. 
4. Turn off the stovetop.
5. Leaving the skillet on the stovetop, add the cooked spaghetti and sauce on top of the cooked shrimp. Toss to completely coat the noodles and the shrimp.
6. Garnish with either the fresh chopped parsley or fresh chopped cilantro. 

Serve while hot.

Baked Salmon

 

Ingredients:

1½ to 2 lb. salmon filet

salt

pepper

olive oil

Directions:

1. Heat oven to 400°F
2. Line baking dish with aluminum foil
3. Spray foil with non-stick cooking spray
4. Lay salmon filets on foil
5. Brush each piece of fish with olive oil
6. Sprinkle with salt and pepper to taste
7. Place baking dish in oven for 15- 20 minutes
8. Test to see if salmon is done by raking fork across fish.  If it flakes, it is done.

Butter Pecan Cookies

 

Ingredients:

1½ c. pecan halves

1 c. unsalted butter melted and cooled until no longer warm

1¼ c. dark brown sugar tightly packed

½ c. granulated sugar

1 large egg + 1 egg yolk, room temperature

1½ t. vanilla extract

3 c. all purpose flour

1 t. cornstarch

¾ t. baking soda

½ t. baking powder

¾ t. salt

½ c. Heath Toffee bits, optional

Directions:

Toast Pecans (optional)

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Spread pecan halves evenly over cookie sheet and bake on 350°F (175°C) for 3-5 minutes.
3. Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.

Cookie Dough

1. In a large bowl, combine melted butter and sugars. Stir well.
2. Add egg, egg yolk, and vanilla extract and stir until well-combined.
3. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
4. Gradually add flour mixture to wet ingredients until completely combined.
5. Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
6. Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
7. Transfer to 350°F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers.
8. Allow cookies to cool completely on baking sheet and they will finish baking through as they cool.

Tip:  If you cannot find toffee pieces for baking at your local store, two 1.4 oz. Heath bars can be chopped up for approximately ½ cup.

Tortellini Bake

 

Ingredients:

20 oz. tortellini

1 lb. Italian sausage

1 jar marinara sauce

Fresh mozzarella pearls

15 oz. ricotta cheese

Shredded mozzarella

Directions:

1. Cook tortellini according to package directions
2. Cook Italian sausage until browned.
3. Pre-heat oven to 350°F.
4. Mix the tortellini, sausage, marinara sauce, and mozzarella pearls in a bowl.
5. Pour the mixture into a 9x13-inch baking dish.
6. Spread the ricotta cheese over the top.
7. Sprinkle with the shredded mozzarella.
8. Place in oven and bake for 30 minutes or until the cheese is golden brown.

Pasta Salad

 

Ingredients:

Salad:

1 lb. fusilli pasta

2 chicken breasts, chopped

1 bell pepper, sliced

2 carrots, sliced thickly

1 zucchini. sliced

1 C. grape or cherry tomatoes, halved

1 C. fresh mozzarella balls

1 C. parmesan cheese, grated

Dressing:

⅓ C. red wine vinegar

½ C. extra virgin olive oil

½ t. salt

½ t. black pepper

½ t. oregano

Directions:

1. Bring a large pot of salted water to a boil. 
2. Add pasta and cook according to package directions. 
3. Drain and rinse well under cold water.
4. While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, and olive oil until blended. 
5. Add the drained and rinsed pasta to the dressing and mix well.
6. Stir in the chicken, bell pepper, zucchini, tomatoes, carrots, parmesan, and mozzarella. 
7. Taste for seasoning and adjust with salt and pepper as needed. 
8. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.