5/19/2024

Guacamole

Ingredients
  

  • 3 avocados ripe
  • 1/2 small yellow onion finely diced.
  • 2 roma tomatoes diced.
  • 3 tbsp finely chopped fresh cilantro
  • 1 jalapeno seeds removed and finely diced.
  • 2 garlic cloves
  • 1 lime juice
  • 1/2 tsp sea salt

Instructions
 

  • slice the avocados in half, remove the pit and scoop into a mixing bowl.
  • add the remaining ingredients and stir together. give it a taste test and add a pinch more salt or lime juice if needed.
  • serve the guacamole with tortilla chips
  • 2 mash avocados with fork until desired chunckness.

Salsa

Ingredients
  

  • 6 roma tomatoes
  • 1/2 medium yellow or sweet onion
  • 1/4 c finely c hopped cilantro
  • 2 jalapenos
  • 2-3 tsp salt
  • 2 tsp sugar
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1/4 tsp chili powder
  • 1/4 lime

Instructions
 

  • Finely dice tomatoes and onion and place in a medium glass mixing bowl add chopped cilantro
  • slice jalapenos in half to remove the seeds and the membrane than that holds them. finely dice peppers and add to tomatoes and onion.
  • add vinegar garlic chili powder and 2 tsp of salt and sugar. toss well taste to determine if another tsp of salt and or sugar is needed.
  • squeeze lime over salsa toss once more. cover and refrigerate or serve immediately with tortilla chips or with any tex mex dish.

Puffy Tacos

Ingredients
  

  • 1 lb Ground Beef
  • 1 oz can diced tomatoes and green chiles drained
  • 2/3 cup water
  • 2 cups shredded cheddar cheese
  • 1 package puff pastry thawed

Instructions
 

  • preheat oven to 400f line two baking sheets with parchment paper. set aside.
  • in a large skillet cook ground beef until no longer pink drain. add taco seasoning diced tomatoes and green chiles and water. simmer for 5 min set asside.
  • pastries unfold pastry sheets. cut each shet into 9 squares.
  • arrange taco meat down diagonal center of the pastry squares. sprinkle with some of the shredded cheddar cheese. fold two opposite corners of each square over the f illing and press edges to seal. place on prepared baking sheet.
  • bake 15-18 min until golden brown. serve warm or at room temp.

4/28/2024

Lemo CHicken

Ingredients
  

  • 1 1/2 lb chicken breast
  • 1 tbsp olive oil
  • 1 tbsp parsley
  • 1/2 lemon sliced
  • 2 large eggs
  • 1 garlic clove
  • 1/2 tsp italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

parmesan mixture

  • 1 cup parmesan cheese grated
  • 3 tsp all-purpose flour

lemon butter sauce

  • 8 tsp unsalted butter
  • 2 garlic cloves
  • 1/4 cup lemon jyuice
  • 1/4 cup chicken broth
  • 1/4 tsp ground black pepper

Instructions
 

  • Cut the ch icekn breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
  • In a bowl, whisk together the ingredients for the egg mixture. in a nother bowl, combine the ingredients for the parmesan mixture. dip the chicken into the eg g mixture then dredge chicken in the parmsean mxtirue. Allow any exc ess ingredients to fall off from each bowl.
  • In a large skillet, heat enouigh oil to cover the bottom of a skillet. once hot, add the chicken and cook 4-5 min per side, or until crispy, golden and cooked through to 1 65f on a instant read thermometer. reduce the heat if chicken browns too quickly.
  • Meanwhile in a seperate saucepan melt butter and garlic cook until fragrant add the chicekn broth , lemon juice and pepper. Allow the sauc e to cook for about 2 min . pour the sauce ov er t he cooked chicken turning to coat. garnish with lemon slices and finely chopped parsley if desired.

Gnocchi Mac n cheese

Ingredients
  

  • 1/2 cup freshly grated sharp cheddar
  • 2 tbsp roughly chopped fresh parsley
  • 12 butter crackers
  • 4 strips crisp cooked bacon
  • kosher salt
  • 1 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 2 cup whole milk plus additional as needed
  • 1 cup canned butternut squashe puree
  • 2 tsp dijon mustard
  • freshly ground black pepper
  • 2 16 oz pakcages gnoochi
  • 3 cups freshly grated sharp yellow cheddar

Instructions
 

  • FOr the topping combine the cheese, parsley crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
  • For the mac and cheese bring a large pot of salted water to a boil.
  • melt the butter in a large skillet over medium heat. add the flour and stir to combine, then cook about 2 min. Whisk in the milk butternut squash, mustard, 1 tsp salt and 1/2 tsp pepper. reduce the heat to low and cook, stirring constantly until thickened, 2 to 4 min.
  • meanwhile add the gnoochie to the boiling water. cook 2 to 3 min. trhen drian.
  • stir the cheese into the milk mixture until melted. if the mixture is too thick and add a splash of milk. add the gnoochi and stir to coat sprinkle with the crumb topping and serve directly from the skillet.

4/21/2024

Cafeteria Noodles

Ingredients
  

  • 4 cups chicken stock
  • 1 chicken boillon cube
  • 16 oz egg noodles
  • 10.5 oz can cream of chicken noodle soup
  • 1 stick butter
  • parsley for garnish optional

Instructions
 

  • In a large pot or deep skillet with a lid add the chicken stock and boillon cube and bring up to a boil over medium high heat.
  • When the stock comes to a boil add in the egg noodles and stir. let the stock come back up to a boil..
  • add in the cream of hcicken soup and stir bring up to a boil and let boil for 2 min.
  • remove from heat and stir in the tstick of butter.
  • Cover with a lid and let sit until melted. stir again then top with parsley if desired. serve.

Pork and beef meatballs

Ingredients
  

  • 1 cup Panko Breadcrumbs
  • 1/3 cup milk
  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 4 cloves Garlic pressed or minced
  • 2 eggs
  • 1 cup finely-grated parmesan cheese
  • 1/4 cup finely chopped fresh italian herbs
  • 1/4 cup grated yellow onion
  • 2 tsp Worcestershire Sauce
  • 1 tsp dried oregano
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Instructions
 

  • In alarge mixing bowl stir together the panko and milk until combined. set mixture aside tgo soak for 5 to 10 min. while you prepare the other ingredients.
  • Add the ground beef, ground pork, garlic, eggs, parmesan, fresh herbs and onion and worcestershire sauce to the same mixingf bowl. sprinkle the oregano, salt black pepper and crushed red pepper fklakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
  • TGo make the meatballs easier to form, i recommend covering and chilling the mixture in the refrigerator for 1 hr. But if your pressed for time you can skip this step.
  • Prep oven and baking sheet heatg the oven to 425 f and line a large rimmed baking sheet with parchment paper.
  • using a medium cookie scoop or a spoon scoop and roll the mixture into a 2 tbsp balls and place them on the prepared baking sheet.
  • Bake for 10-12 min or until an instant-read thermometer measures the internal temp. of the meatballs to be 160F remove pan and transfer to a wire cooling rack.
  • Serve meatballs immediately and enjoy.

Chicken cabbage stir fry

Ingredients
  

  • 1-2 tbsp Avocado Oil or olive oil
  • 8 oz Groujnd chicken
  • 1-2 tbsp sesame oil
  • 1 small onion diced
  • 1 cup frozen peas and carrots
  • 2 garlic cloves minced
  • 3 cups cabbage coleslaw mix
  • 2 large eggs
  • 2-3 tbsp soy sauce
  • 2 green onions sliced

Instructions
 

  • Heat avocado oil ina large non-stick skillet over medium-high heat. add ground chicken and cook until no longer pink while breaking up the meat with a wooden spoon, about 3-5 min remove to a plate.
  • reduce heat to medium. add about a tbsp of sesame oil to the pan and when hot add the onions and frozen fveggies cook until tender about 4-5 min while stirring occasionally. stir in garlic and cook for 30 secs. or uintil fragrant.
  • stir in coleslaw mix witha pinch of salt. cook until tender, about 5-8 min if the cabbage sticks to the pan add another tbsp of sesame oil or a few tbsp of water.
  • create a well in the center of the skillet and add the whisked eggs quickly scramble until done.
  • stir in chicken and soy sauce and cook until heated through 1-2 min. taste for salt and pepper stir in green onions serve with avocado and siracha.

4/7/2024

Salsa

Ingredients
  

  • 4 ripe tomatoes
  • 1 red onion
  • 3 cloves garlic
  • 3 jalapenos
  • 1/3 cup fresh cilantro
  • 3 trbl lime juice
  • 2-3 tbsp ground cumin
  • 2-3 tsp sugar
  • 1 1/2 tsp salt
  • 15 oz crushed san marzano tomatoes

Instructions
 

  • Place the fresh tomatoes onion garlic peppers cilantro lime juice 2 teaspoons cumin 2 teaspoons sugar and salt in a food processor. poulse until the contents are fine adn well bleded.
  • Pourf in the crushed tomatoes and green chiules puree until mostly smooth. taste then add more cumin and sugar if desired. refrigerate until ready to serve

Guachamole

Ingredients
  

  • 3 avocados ripe
  • 1/2 small yellow onion, finely diced
  • 2 roma tomatoes diced
  • 3 tbl finely chopped fresh cilantro
  • 1 jalapeno pepper, seeds removed and finely diced
  • 2 garlic cloves
  • 1 lime juiced
  • 1/2 tsp sea salt

Instructions
 

  • Slice the avocas in half, remove the pit and scoop iontro a mixing bowl
  • mash the avocado with a fork and make it as chunky or smooth as you'd like
  • Add the remaining ingredients and stir together give it a taste test and addd a pinch more salt or lime juice if needed

Chicken street tacos

Ingredients
  

  • 21 extra thin corn tortillas
  • 1 lb cooked & Shredded choppped chicken breast
  • 16 oz can fat free refried beans
  • 1/2 cup non fat greek yogurt g=
  • 1/2 packet low sodium taco seasoning
  • 1/2 cup salsa
  • 1/2 cup fresh cilantro minced
  • 1 medium onion

optional topppings

  • lettuce thinly sliced
  • cabbage carrots thinly sliced
  • cilantro
  • tomatoes
  • cheese

Instructions
 

  • POreheat oven to 425 degrees
  • in a large pan heat the chicken onion taco seasoning and cilantro together over medium-high heat until the onions are tender
  • add the refried beans, mix thoroughly and then add the greek yogurt, and salsa. mix together and heat for a few more minutes. set asiede.
  • in another non stick pan lightly spray with cooking sopray and place tortilla cook for about 30 seconds. lii ghtly spray top side of tortilla fl ip and cook for another 30 seconds. repeat thjis stgep until all are done cookign the trotillas.
  • when the tortillias are finished evenly distribute and spread the chicekn and bean mixtgure on each tortilla.
  • fold the trotillas in halfd and place on a cookie sheet. you will most likely need two cookie sheets to fit all of them on.
  • bake for about 8 min or until the tacos are crispy and lightly browned.
  • Let cool for a few min and top with lettuce tomatoes cabbage cilantro carrots whatever you fancy

3/3/2024

Syrian Rice

Ingredients
  

  • 1 stick salted butter 1/2 cup
  • 1 cup orzo pasta, dry
  • 1 cup rice dry uncle ben's brand
  • 2 cups water

Cacio e pepe version

  • 1/4 cup grated parmesean cheese
  • cracked pepper

Instructions
 

  • place a 3 quart pot over medium heat. add the butter and allow it to melt stirring occasionally to prevent burning
  • once the butter is lightly browned add the orzo pasta. stir occasionally until the orzo is lightly browned and the butter has a foam-like texture
  • nextd add the rice and water stir well bring to a boil. cover with a lid and reduce the heat to a simmer simmer for 15-18 min or until the pasta is tender and the rice is cooked through.

Air fried Honey garlic chicken

Ingredients
  

  • 1 chicken breast, boneless, skinless
  • 1 pinch salt
  • 1 pepper pinch
  • 1 tsp paprika
  • 2 eggs
  • 2 cups corn flakes, crushed
  • 2 tbsp honey
  • 4 tsp soy sauce
  • 1 tsp gaRLIC MINCED

Instructions
 

  • slice the chicken breast into cutlets. season with salt, pepper, and paprika and rub on all sides of each piece.
  • crack two eggs in a small bowl and crush 2 ucps of cornflakes in a medium bowl
  • dredge each seasoned chicken tenderi n the egg wash then roll each one in the crushed cornflakes and coat evenly.
  • place all the chicken tenders in your air fryer basket leavinga bit of space between each of them
  • air fry at 350 degrees for 12 min or until golden brown and cooked through
  • while the dtenders are cooking whisk t ogether the honey soy suace and minced garlic in a bowl
  • Remove the crispy air fried c hicken tenders from your air fryer and tos them in the honey garlic galze. serve warm

Brussel sprouts au gratin

Ingredients
  

  • 1 tbsp Unsalted butter, or cooking spray for grasing
  • 5 TBSP extra-virgin olive oil
  • 3 cups thinly sliced leeks from 3 large leeks
  • 4 garlic cloves minced
  • 1 lb brujssels sprourts , trimmed and shredded
  • 2 cups heavy cr eam
  • 1 cup grate Gruyere cheese
  • 1/2 cup freshly grated parmesean cheese
  • 1 tsp kosher salt
  • 1/4 tsp freshly cracked black
  • 2 tsp freshly cracked balck pepper
  • 2 tsp minced fresh thyme
  • 1/4 tsp ground nutmeg
  • 1 cup panko breadcrumbs

Instructions
 

  • Preheat the oven to 425 edegrees with a rack in the center. greassse a 9×13 inch baking dish with the butter.
  • heat 2 tbsps of the olive oil in a large skillet over medium heat. once the oil is glistening add the leeks and ocok stirring often until softened about 4 min add the garlic and cook stirring until fragrant about 1 min more. Transfrer a large bowl add the shredded brussels sprouts to the bowl and toss to combine
  • Add the cream gruyere 1/4 cup of the parmesan salt pepper thyme and nutmeg to the same skillet bring to as immer stirring constantly until cheese melts and a thick sauce forms about 3 min. pour the sauce over brussells sprouts mixture and toss to coat.
  • Transfer the brussels sprouts mixture to the prepared baking dish bake until the brussels sprouts are tender about 20 min.
  • in a small bowl, combine the panko with the remaining 1/4 cup of parmesan and reamaining 3 tablespoons of olive oil.
  • remove the brussels sprouts from the oven. evenly sprinkle with the panko mixture, then bake until the topping is golden brown 5 to 6 min more.
  • serve family-style.

2/18/2024 Recipes

2/4/2024 Chowing Down Recipee

Keto sugar free cheesecake mouse

Ingredients
  

  • 8 oz cream cheese
  • 1/3 cup powdered erythirol or less to taste
  • 1/8 tsp stevia ceoncentrated powder
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1 cup heavy whipping cream

Instructions
 

  • Mix in Erythritol stevia, vanilla and lemon extract until well combined.
  • Mix in Erythritol stevia, vanilla and lemon extract until well combined.
  • Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
  • Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
  • Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream

Keto sugar free cheesecake mouse

Ingredients
  

  • 8 oz cream cheese
  • 1/3 cup powdered erythirol or less to taste
  • 1/8 tsp stevia ceoncentrated powder
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1 cup heavy whipping cream

Instructions
 

  • Mix in Erythritol stevia, vanilla and lemon extract until well combined.
  • Mix in Erythritol stevia, vanilla and lemon extract until well combined.
  • Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
  • Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream
  • Fold half of the whipped cream into cream cheese mixture until well incoporated. Fold in the other half of the whipped cream

12/17/2023 Chowing Down Recipes

Sautéed cabbage, beef and rice bowls.

Ingredients
  

  • 1 yellow onion
  • 1/2 head green cabbage
  • 1 tbsp cooking oil
  • 1/2 lb ground beef
  • 1 tbsp steak seasoning
  • 1/4 cup water
  • 2 cups cooked rice
  • 2 tbsp butter
  • 1/2 tbsp soy sauce

Instructions
 

  • Dice the onion and chop the cabbage into 1/2 inch pieces
  • add the onion and cooking oil to a large skillet and saute over medium heat until the onions are soft.
  • add the ground beef and steak seasoning to the skillet and continue to saute until the beef is fully cokked. if using a higher fat content beef, drain excess fat from the skillet.
  • add the chopped cabbage and water to the skillet. continue to saute until the cabbage has softened to your desired level of tenderness.
  • add the chopped cabbage and water to the skillet continue to saute until the cabbage has softened to your desired level of tenderness
  • Add the cooked rice and butter to the skillet fold the rice andbutter into the beef and cabbage until the butter has melted, everything is evenly combined, and the rice is heated through.
  • Finally season the skillet with soy sauce to taste. start with 1 tsp adn add more to your liking i added 1/2 tbsp or 1.5 tsp serve hot and enjoy

Christmas Crack

Ingredients
  

  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 tsp vanilla
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • preheat your oven to 350 degrees
  • line a baking sheet with a sheet of aluminum foil, making sure to wrap it up over the edges of the pan
  • spray the foil with a light dusting of cooking spray
  • line the saltine crackers on the sheet, in one even single layer of saltine crackers
  • in a saucepan on low-medium heat, melt the butter
  • stir in the brown sugar
  • while continuously stirring , bringing the sugar mixture to a low boil ands immer for about 3 min then remove it from the heat
  • stir in the vanilla. make sure this mixture is well blended.
  • pour the caramel mixture all over the crackers. you will need a spatula to spread it evenly over the crackers
  • place the caramel covered crackers in the oven for 5-7 min
  • remove from the oven and let the caramel rest for 1 min
  • then sprinkle the chocolate chips over the caramel layer let them sit for about 1 min
  • then using a spatula smooth the cocolate over caramel layer. go slow and use long strokes with your spatula. if you spread the chcolate too fast the caramel layer will mix in with the cocolate and make sure to spread the chcolate as close to the outer edges of the crackers as possible.

11/26/2023 Chowing Down With Quinn And JayTee

White chicken chili

Ingredients
  

  • 1 sm yellow onion
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 2 cans low-sodium chicken
  • 1 can diced green chilies
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregeno
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1 pkg neufchatel cheese
  • 1 1/4 cup frozen fresh corn
  • 2 cans cannellini
  • 2 1/2 cups shredded cooked rotisseries over chicken

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. add onion and saute 4 min add garlic and saute 30 seconds longer.
  • add chicken broth green chilies cumin, paprika oregano coriander, cayenne pepper and season with salt and pepper to taste bring mixture just to a boil then reduce heat to medium-low and simmer 15 min.
  • drain and rinse beans ina fine mesh strainer or colander then measure out 1 cup. set whole beans aside, transfer 1 cup beans to qa food processor along with 1/4 cup broth from soup, puree until nearly smooth
  • add neufchatel cheese to soup along with corn, whole beans, and pureed beans and stir well simmer 5-10 min longer.
  • stir in chicken, fresh lime juice and cilantro serve with monterrey jack cheese, more cilantro avocado slices and tortilla chips desired.

Cornbread muffins

Ingredients
  

  • 1 1/4 cups all purpose flour spooned into measuring cup and leveled off
  • 3/4 cup yellow cornmeal
  • 1/4 cup 2 tsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 2 tbsp honey
  • 3/4 cup milk
  • 1 stick butter

Instructions
 

  • preheat the oven to 350 degrees line muffin pan with paper liners spray with non-stick cooking spray prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges
  • in a mwedium bowl, break up the eggs with a whisk whisk in the honey and then the milk set aside
  • ina large bowl whisk together the flour cornmeal sugar baking powder, and salt. add the milk mixture and the melted butter to the dry ingredients. whisk until just blended. do not overmixl; its ok if there are a few lumps. spoon the batter evfenly into the prepared muffin pan filling each cup about 3/4 full. bake for 17 to 02 min or until the tops are set and golden. cool the muffins for a few min inthe pan then serve warm.

11/22 Chowing Down With Quinn And Jaytee

Instapot broccoli cheddar soup

Ingredients
  

  • 2 tsp butter
  • 1 cup diced onion
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 4 cups bite-sized broccoli florets
  • 1/4 cup corn starch
  • 1/4 cup cold water
  • 2 cups cream or half-and
  • 2 cups grated cheddar cheese

Instructions
 

  • select browning/ saute to pre-heat the pressure cooker. add the butter and onion and saute until the onion is tender about 3 min
  • Add the garlic and cook until the garlic is fragrant about 30 seconds.
  • stir in the chicken stock broccoli carrots salt pepper and red pepper flakes.
  • lock the lid in place make sure the vent is set to seal and select high pressure and 1 min cook time.
  • when the cooking time ends, use the quick pressure relesae. when the valve drops remove the lid carefully
  • in a small bowl whisk together the corn starch and cold water until smooth.
  • set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. stir constantly until the soup comes to a boil and thickens.
  • turn off the pressure cooker slowly stir in the cream or half-and-half
  • add the cheese a handful at a time and stir until it melts.
  • adjust salt and pepper to taste and serve hot

soft preztel rolls

Ingredients
  

  • 1 1/2 cups warm water
  • 2 tsp 7g instant oor activate dry yeast
  • 1/4 cup unsalted butter
  • 1 tsp salt
  • 1 tsp brown sugar
  • 3 3/4 cups all purpose flower

baking soda bath

  • 1/2 cup baking soda
  • 9 cups water

Instructions
 

  • Whiskyeast and warm water together. Allow to sit for 1 min. Meanwhile melt 1 tsp of butter. whisk in salt, brown sugar, and melted butter. slowly add 3 cups of flour,1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. add 3/4 cup more flour until the dough is no longer sticky. if it is stills ticky, add 1/4 – 1/2 cup more as needed. poke the dough with your finger – if it bounces back it is ready to knead.
  • turn the dough out onto a floured surface. knead the dough for 3 min and shape into a ball. place ina large greased bowl, cover lightly with plastic wrap and allow to rise ina warm environment for 1 hr or until nearly double in size.
  • once risen puunch dough down to relesae any air bubbles turn out onto a lightly floured surface and witha s harp knife or pizza cutter cut dough into 1/3 cup sections you should have abotu 1 shape into balls.
  • preheat oven to 400 line 2 baking sheets with parchemnt paper or silicone baking mats or line a 9×13 baking pan set aside.
  • bring baking soda and 9o cups of water to a boil ina large pot drop1-2 pretzel rolls into the boiling water for 20-30 seconds. any more than that and your pretzels will have a metalic taste using a slotted spatula lift the pretzel roll out of the water and allow as much of the ecess water to drip off place pretzel rolls onto prepared baking sheet or close together in the baking pan using a sharp knife score a couple slits into the top of each.
  • melt the remaining butter lightly brush each roll with melted butter and sprinkle with coarse sea salt.
  • bake for 22-26 min or until a drop golden brown ona llsides.
  • remove from the oven and serve warm pretzel rolls may be stored in an alright container or zipped top bag for up to 3 days

Fried cabbage and bacon

Ingredients
  

  • 1 head cabbage
  • 1 slab bacon
  • 1 onion
  • 1 clove garlic
  • pepper flakes

Instructions
 

  • Cut bacon into chunks and fry in a cast iron pan.
    Fry bacon pieces on medum-high heat until brown
    remove baon from the pan and set it aside on a paper towel-lined plate.
    saute onion and garlic until tender in the bacon fat.
    add cabbage and seasonings to the pan.
    saute stirring frequently until cabbage is tender
    add cooked bacon back into the pan and stir.

Mini chicken pot pies

Ingredients
  

  • 1 lb Boneless chicken
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celerary
  • 1/3 cup butter
  • 1/3 cup chopped onions
  • 1/3 cup all-purpose flower
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seeds
  • 1 3/4 chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts

Instructions
 

  • HEat olive oil in a medium
    saucepan over medium high heat.
    add onions celery and carrots
    saute for 4 min or until they
    start to get tender.
    add in garlic and cook for an additional
    minute.
    Remove the vegetables from the pan and set aside ona plate
  • To the same saucepan add in the butter.
    Once melted whisk in flour and whisk continuously for 1 min
  • Slowly whisk in the chicken broth
    and milk. add in the dried sage and thyme.
    Cookfor 1-2 min or until it is thikckend.
    stir inthe cooked chicken peas and reserved vegetables. Season with salt and pepper to taste
  • PReheat oven to 375 degrees. Roll out crescent dough. Cut half of hte dough into 48 strips to do the lattice top. Cut the other half of the dough into 12 squares
  • Grease a muffin tin with nonstick cooking spray. PLace crescent roll squares into each cavity of the muffin tin
  • Divide the chcken pot filling between the muffins.
    Top each pot pie with 4 slices of crescent dough going opposite ways to create a latice top.
    Bake for 15-18 min or until golden brown and set allow themt o cool for 10 min before removing them fromthe muffint in

Bruschetta toast

Ingredients
  

  • 6 1 1/2 lbs roma tomatoes diced
  • 1/3 cup basil leaves
  • 5 cloves garlic divided
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp