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Romaine lettuce, guacamole, tomatoes, leftover chicken and bacon...how goodmismthat????

Romaine lettuce, guacamole, tomatoes, leftover chicken and bacon…that’s what’s for lunch!! How easy is that???

INGREDIENTS:

  • homemade guacomole or store bought
  • sliced tomatoes
  • leftover chicken
  • leftover bacon…or just made
  • romaine lettuce leafs to use as “vessels” instead of bread
  • add whole green onion, peppers…whatever you have in the fridge!!

Who would ever think that Brussel Sprouts would be used for breakfast???? Well I am here to tell you that this recipe from Kevin of Closet Cooking, is a perfect breakfast for someone on the Paleo Diet.  I took his recipe and added more vegetables to it and with an egg to top it off!! So go ahead all you “naysayers” and turn your nose up to it but you will miss out on something that yes, is different, but none the less it is delicious!  So gather all your ingredients, bake the bacon in the oven and while that is cooking chop up all your ingredients and be ready to go!!!! And don’t throw away that Bacon grease because I use it.  If you don’t want to use the Bacon Grease that is fine…olive oil works just as well…(doesn’t taste as good…)

INGREDIENTS:

  • 1/2 sweet potato peeled and diced
  • 6-8 brussel sprouts thinly sliced
  • 1/4 med onion, chopped
  • 1 TBS minced garlic
  • 1/2 red pepper, diced
  • 8 grape tomatoes, cut into quarters
  • 6 pieces of bacon cooked and chopped coarsely
  • 3-4 mushrooms cleaned and sliced
  • S & P to taste
  • 1-2 eggs (your choice of whether to use or not)
Sweet Potatoes with Brussel Sprouts, other veggies and BACON make up this Paleo Breakfast!

Sweet Potatoes with Brussel Sprouts, other veggies and BACON make up this Paleo Breakfast!

Let's start with my FAVORITE

Let’s start with my FAVORITE “Food Group”..Bacon. I bake it in a 375 degree oven for 20 mins until nice and crisp

Here are all my ingredients chopped, sliced and diced ready to go into the pan.

Here are all my ingredients chopped, sliced and diced ready to go into the pan.

I take 2 TBS of the bacon grease (always SAVE the bacon grease!!) and put into a saute pan. I then add the sweet potatoes and onion and cook for 5-6 mins until softened.

I take 2 TBS of the bacon grease (I “always” SAVE the bacon grease!!) and put into a saute pan. I then add the sweet potatoes and onion and cook for 5-6 mins until softened.

I then add 1 TBS of minced garlic (I prefer from a jar) and saute for 30 seconds

I then add 1 TBS of minced garlic (I prefer from a jar) and saute for 30 seconds

Then I add the rest of the Veggies and add more bacon grease if necessary (can never have enough of that flavor..) and sauté until the sprouts are caramelizing (brown) about 7-8 mins

Then I add the rest of the Veggies and add more bacon grease if necessary (can never have enough of that flavor..) and sauté until the sprouts are caramelizing (brown) about 7-8 mins

Now the aroma is getting those hunger pangs going and time to add the bacon...stir al of this around about 1-2 mins and then make a

Now the aroma is getting those hunger pangs going and time to add the bacon…stir al of this around about 1-2 mins and then make a “well” in the middle and add just a little grease so the egg won’t stick to the pan when cooked. Makes it messy to get out!!

Like so....

Like so….

Now carefully, crack the egg and put it in the middle, season it with Salt & Pepper and anything else you want and then cover with a lid so that the egg will cook through..1 minute

Now carefully, crack the egg and put it in the middle, season it with Salt & Pepper and anything else you want and then cover with a lid so that the egg will cook through..1 minute

1 minute should be plenty of time...

1 minute should be plenty of time…

Then off comes the lid and look at the beautiful

Then off comes the lid and look at the beautiful “hash” you have made and you can’t wait to sit down and eat it!!! I like to add hot sauce to mine, but that is totally up to your taste buds! This is PLENTY for 2 people and of course you can put another egg in there!

You can put any other vegetables that you may have on hand…it’s your palate to do whatever you want!  Thank you again, Kevin of Closet Cooking for your inspiration!!!! And to all you “naysayers”, JUST TRY IT!!

 

This recipe was all over Facebook and so I thought I would try it…it was great. I have now tried it 3 mores times and have “honed” it…so, after working up an appetite, while fighting the crowds and waiting in line at the opening of Tucson’s Container Store, I came home and had my “photographer & taste tester” , Tonya Schweigert, help me and here are the results!! PLEASE read the recipe, and then read it again. Go gather everything, shred the cheese, have the sauce ready, and get all your fixin’s….AND USE A 10 INCH PAN WITH A CURVED SIDE, NOT A STRAIGHT UP ONE…makes it easier to get it out!!! 

                               

20 minute Stovetop Pizza

INGREDIENTS:

  • 1/2 c self rising flour
  • 1/2 c all purpose flour
  • 2/3 c warm water
  • 1 tsp dry yeast
  • 1 tsp honey
  • pinch of salt
  • 1/2 c spaghetti sauce
  • 1 c Mozzarella Cheese, shredded
  • any of your favorite toppings

Directions:

10 inch non-stick pan with curved sides

10 inch non-stick pan with curved sides

Mix dry ingredients, honey, water over medium heat until

Mix dry ingredients, honey, water over medium heat until “doughy” then spread covering bottom of pan.

IMG_7435

Add your favorite spaghetti sauce

Add your favorite spaghetti sauce

Put on your favorite toppings, cover with cheese

Put on your favorite toppings, cover with cheese then cover and cook on medium heat for 5 mins (enough time to have a beer!)

Now, take the lid and open a little so there is some ventilation for another 10 mins, giving the pan a shake like cooking popcorn, but be careful NOT to let it burn

Now, take the lid and open a little so there is some ventilation for another 10 mins, giving the pan a shake like cooking popcorn, but be careful NOT to let it burn

Take a spatula and run it around the bottom of the pan to make sure nothing is sticking

Take a spatula and run it around the bottom of the pan to make sure nothing is sticking

then on to the cutting board, cut it into 8 pieces and enjoy the flavor!! How easy is that?

then on to the cutting board, cut it into 8 pieces and enjoy the flavor!! How easy is that?

Tonya LOVED it!

Tonya LOVED it!

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Skillet cooked pork chops in 20 mins

Skillet cooked pork chops in 20 mins

INGREDIENTS:

  • (4) 1/2 inch bone in pork chops
  • 2 tsp olive oil
  • 1 med onion cut in wedges
  • 1/2 C Apricot Preserves
  • 1TBS Dijon-mustard
  • 1tsp Paprika
  • 1 tsp ground Nutmeg
  • 1/4 C water

INSTRUCTIONS:

  1. Season pork chops with S&P.. Take a 12 inch skillet, add olive oil, and make sure skillet is hot then add onions and cook for 1-2 mins until semi-soft. Add pork chops to skillet and cook 3 mins and the turn both chops and onions and cook another3 mins.
Pork Chops & Onions cooked 3 mins each side

Pork Chops & Onions cooked 3 mins each side

2.  In small microwave-safe bowl combine preserves, mustard, water, paprika, and nutmeg. Stir and then microwave for 1-2 mins. Take out and pour over pork & onions in skillet. Reduce heat and cooked, covered, for 6-8 mins.

image

3.  Divide pork & onion mixture…(I put on top of mashed Sweet Potatoes with some Asparagus) and serve extra sauce on top!! YUM….YUM…YUM!!!!

A nice COLD beer pairs well, too!!!

IMG_2392

INGREDIENTS:  (this fed 6 of us very well)

  • 2 boneless chicken breast cut into 1′ bite size pieces
  • 1 lb bacon with each slice cut into 3 pieces
  • 2 TBS Sriracha Chili Sauce (if you don’t have it, GET IT…one of my favorite condiments!!)
  • 2 TBS lime juice
  • 1/2 cup of canola oil.
  • 1/2 or more of brown sugar on a plate or bowl to roll your chix/bacon wrap

PREHEAT OVEN TO 350 degrees

Spray Pam or whatever you prefer on a large baking pan

Whisk the Sriracha, lime juice & canola oil in bowl and then put n gallon size zip bag.

Chicken breast cut into 1" pieces and marinated in 2TBS Sriracha, 2 TBS lime juice & 1/2 c canola oil.  Whisk those 3 ingredients, then pour into a gallon zip lock bag and add the chicken pieces and put in fridge for 30" to an hour.

Chicken breast cut into 1″ pieces and marinated in 2TBS Sriracha, 2 TBS lime juice & 1/2 c canola oil. Whisk those 3 ingredients, then pour into a gallon zip lock bag and add the chicken pieces and put in fridge for 30″ to an hour.

Take the bacon and cut each slice into 3.  Then take a piece of the chicken, roll it up and then use the toothpick to keep it together. Now, take the Sriracha sauce and brush some on that and then roll in the brown sugar.  The sauce helps the brown sugar stick AND gives it a little more kick  Place on a greased baking pan and put into a preheated 350 degree oven and cook for 25-30 mins.  Put it in the middle of the oven.  If you want to add some "crisp" you can turn on the broiler, but keep the oven door, ajar..and DON'T go to far..you would hate to burn these delicious masterpieces!

Take the bacon and cut each slice into 3. Then take a piece of the chicken, roll it up and then use the toothpick to keep it together. Now, take the Sriracha sauce and brush some on that and then roll in the brown sugar. The sauce helps the brown sugar stick AND gives it a little more kick Place on a greased baking pan and put into a preheated 350 degree oven and cook for 25-30 mins. Put it in the middle of the oven. If you want to add some “crisp” you can turn on the broiler, but keep the oven door, ajar..and DON’T go to far..you would hate to burn these delicious masterpieces!

Then find a really pretty serving dish and watch them vanish in a Nano-Second!!!

Then find a really pretty serving dish and watch them vanish in a Nano-Second!!!

Moist Meatballs!!

The final product ready to go into your Spaghetti Sauce

The final product ready to go into your Spaghetti Sauce

 

How To Make Meatballs

Makes about 28 meatballs

What You Need

All your ingredients to make the BEST meatballs

All your ingredients to make the BEST meatballs

Ingredients

1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced

Tools
Small mixing bowl
Large mixing bowl
Knife
Cutting board
Grater
Baking sheet
Oven

Instructions

  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
  2. IMG_1645
  3. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
  4. IMG_1648
  5. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
  6. IMG_1649
  7. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  8. IMG_1650
  9. IMG_1651
  10. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
  11. The final product ready to go into your Spaghetti Sauce

    The final product ready to go into your Spaghetti Sauce

  12. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
  13. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.

Recipe Notes

  • Doubling this recipe: This recipe can be doubled for larger crowds.
  • Storing Leftover Meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
  • Make-Ahead Meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together. Cover and refrigerate for up to 1 day.
  • Freezing Uncooked Meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
  • Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
  • ***** Thank You, Thank you…author of The Kitchn!!!!****

Mushroom Soup A La Chef D2

Mushroom Soup Full of Flavor!

Mushroom Soup Full of Flavor!

D 2’s Mushroom Soup

6 Servings

INGREDIENTS:

  • 8 TBS butter (split 3 TBS/5TBS)
  • 1 TBS minced garlic (from the jar is perfect)
  • 1 small onion thinly sliced
  • 12 oz of Cremini OR Button Mushrooms cleaned and sliced
  • 1 C of dried mushrooms ie: Shiitake, Porcini, Morels etc ,Seeped in 2 cups boiling water for 20” then pressed in strainer to remove liquid and then chop coarsely
  • 4 Cups Chicken Broth ( 2 cans of 14.5 oz)
  • 2 Cup of water from “seeped” mushrooms through coffee filter to remove dirt
  • 6 sprigs of fresh Thyme OR 2 -3 TBS of dried Thyme
  • 2 oz of Brandy (if you have on hand) AND 2 oz of Dry Sherry. I used BOTH!!!
  • 2 TBS Corn Starch
  • Salt & Pepper to taste
  • Chopped Parsley

DIRECTIONS:

  1. In med Saucepan, melt 3 TBS of butter and add minced garlic. Once melted add onions and cook until translucent. Then add the 5 TBS of butter and ALL the mushrooms and allow them to “sweat” stirring frequently.
  2. Add the chicken broth AND the “mushroom” water , the Thyme, S & P, the Brandy and bring to a boil. Reduce to low and cover for about 1 hr.
  3. At about 45 mins, take ALL the mushrooms out and put in a bowl. Then take all the liquid and put into a blender, ADD the Sherry and the 2 TBS of cornstarch and blend for about 30-40 seconds.  This should now have a “milky appearance.
  4. Put it back into the soup pot and add the mushrooms back and continue to cook on low simmer.

Then, ladle into the bowls and top with some parsley garnish and wait for the empty bowls asking for seconds!!!! ENJOY!!!!!

IMG_0932 IMG_0933 IMG_0934 IMG_0935 IMG_0938  IMG_0939 IMG_0942IMG_0941IMG_0936  IMG_0943

This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

 

Ingredients

  • 1 cup uncooked large or regular elbow macaroni
  • 3 cups prechopped broccoli florets
  • 6 bacon slices, cooked crispy, then cooled and then crumble and put in bowl and put aside
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch bite-sized pieces
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced fresh garlic from a jar is just fine!
  • 1 1/4 cups 1% low-fat milk…or whole milk..or better yet, 1/2 & 1/2
  • 1 cup chicken stock (such as Swanson)
  • 1/4 cup plus 1 teaspoon all-purpose flour $
  • 10 ounces sharp cheddar cheese, shredded (about 1 1/4 cups) and i also used some blue cheese that I had on hand!! That was yummy!

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to same pot  during last 2 minutes of cooking. Drain both
  3.  While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan, drain then crumble; reserve 1 1/2 teaspoons drippings in pan.
  4. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
  5.  Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.
  6. Let cool about 5 mins and then dish it up!! You will see nothing but empty plates and people asking for more!!

Mac & Cheese Served

This feeds 4 people with a little extra for seconds…and there WILL be seconds!!!

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