Category: Easy Cooking


The Finished Product

This is by far one of the most delicious and EASIEST bread recipes, EVER

Ingredients

1

can of refrigerated Grands biscuits (not the flaky layers)

½

stick of butter

3

cloves of garlic, minced

½

cup grated Parmesan Cheese

1

tsp Italian Seasoning (optional)

Directions

1. Preheat the oven to 350 degrees.

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Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven.

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2. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

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3. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

The Finished Product

4. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

****Thank you Pinterest for showing me this fabulous & EASY RECIPE!!****

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Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Ingredients

4 cups grape tomatoes, halved
1 shallot, sliced thinly or yellow onion…whatever is on hand
2 TBS minced garlic…from the jar is just perfect!
3 Slices Turkey BAcon (optional)
2 sprigs of basil, sliced into ribbons
2 TBS Capers (optional)
1/4-1/2 cup extra virgin olive oil
¼ cup Parmesan cheese, grated
Salt and pepper to taste
8oz cooked pasta such as angel hair or spaghetti

Instructions

Put olive oil into a hot pan on medium-high heat
Add in the garlic and sauté for 1-2 minutes, be careful not to burn
Add in the shallots or onion and sauté for 1-2 minutes
Saute garlic in EVOO

Saute garlic in EVOO

Add in the tomato halves and sauté a few minutes until soften and juices start flowing
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Add in half of the basil and stir, cook a few minutes to let the sauce thicken up a little bit
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Add in half of the cheese and stir, cooking a few more minutes to combine
Add the cooked pasta into the pan and toss to mix
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Top with Parmesan Cheese & more Basil and Voila!!

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Nacho's made easy!

Nacho’s made easy!

INGREDIENTS:

  • Tortilla Chips 1/2 bag)
  • 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
  • 2 Roma Tomatoes, seeded & diced
  • 1/2 can Black beans drained (I used leftover)
  • 1/2 med red onion, thinly sliced
  • 1 large Avocado, diced
  • 1 thinly sliced Jalapeno (optional to your taste buds!)
  • Chopped lettuce
  • 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
  • Coarsley chopped Cilantro
  • Sour Cream
  • Tomatilla Sauce or Salsa…whatever you prefer
  • Mexican Cheese (looks like feta)

DIRECTIONS

  1. Spread chips on large plate that can fit in microowave
  2. Put grated cheese all around, and under chips..
  3. Put black beans, intermittently on top of cheese
  4. Zap in Microwave for about 30 seconds until cheese is semi melted
  5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
  6. Then some sour cream
  7. Little Mexican Cheese, crumbled
  8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!

Easy breakfast with home made hash potatoes and eggs!

Easy breakfast with home made hash potatoes and eggs!

INGREDIENTS:

  • 1 potato, cleaned and poked with fork then put into microwave for 3 mins
  • 1/4 c thinly sliced onions
  • 1 garlic, chopped or 1 tsp of minced garlic from jar
  • 2 TBS chopped green chilies from can
  • 1/2 c chopped tomatoes
  • 1/4 c chopped ham…or bacon…or whatever you have on hand!
  • 1/2 c grated cheese…cheddar…monterey jack…swiss..put aside
  • 2 eggs cracked and put into a cup
  • seasonings that are to YOUR liking
  • 2 TBS oil

DIRECTIONS:

  1. cook potato in microwave, then coarsely chop
  2. heat 2 TBS of oil in pan, add garlic and onion and cook 2 mins then add potatoes
  3. once potatoes are getting brown add ham, tomato, chilies and reduce heat and let brown
  4. once browned on both sides, spread potato mixture so there is a hole in the middle to pour your eggs into, forming a “nest” if you will.
  5. season the eggs, put the cheese on top of the potatoes and cover and cook till eggs are to your liking
  6. Then, carefully remove and put on a plate and voila!!!!!!!!

INGREDIENTS:

  • 6 tomatillas
  • 1 jalapeno
  • 1 garlic clove, whole
  • 1/4 c chopped onion
  • salt
  • 1/2 c water
  • ***sugar if it is too hot for you****

DIRECTIONS:

  1. Get a blender or food processor and put aside
6 Tomatilla & 1 Jalapeno into pot of water.  Cook for 20 minutes of until Tomatillas have lightened in color.

Put 6 Tomatilla & 1 Jalapeno into pot of water. Cook for 20 minutes of until Tomatillas have lightened in color.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once done, taste it.  If it is too hot add some sugar to it and blend again.  Then put into bowl and enjoy!!!

Once done, taste it. If it is too hot add some sugar to it and blend again. Then put into bowl and enjoy!!!

Now seriously, FOLKS….how simple is that???????

Red Snapper with Mango Salsa

INGREDIENTS:

  • 4 -4 oz red snapper fillets
  • extra virgin olive oil
  • salt, pepper, paprika & cinnamon (it was used by mistake and tasted quite good)

DIRECTIONS:

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  1. Rub both sides of fillet with EVOO
  2. season generously with S & P, some paprika and if you are daring….cinnamon

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  1. put EVOO into non stick pan, let it heat then add fillets skin side UP and cook about 3 mins and then turn over and cook another 3 or until fish is flaky when separated with fork

Red Snapper with Mango Salsa

Add Mango Salsa on top and serve.   (see Mango Salsa recipe below)

Mango Salsa

INGREDIENTS:

  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

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Ingredients

  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
  • 1/4 c grated parmesan
  • 5  cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1  teaspoon freshly grated nutmeg (do taste and add more if you like)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4  cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 1/2 cups grated Gruyère cheese (about 10 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) ( I use BOTH!!!)
  • 1 pound elbow macaroni

Directions

  1. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 4-5  minutes, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and put aside
  2. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, Parmesan cheese and toss. Set breadcrumbs aside.
  3. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 4 cups cheddar cheese, and 2 1/2 cups Gruyère or 1 1/4 cup Pecorino Romano; set cheese sauce aside.
  6. Stir macaroni into the reserved cheese sauce and stir, tasting and adding spices as needed
  7. Pour mixture into prepared dish. Put prepared breadcrumbs over top. Bake at 375 covered for 20 mins and then uncovered until browned on top, about 30 minutes TOTAL.  Transfer dish to a wire rack to cool 5 minutes; serve hot.

Cook’s Note

You can divide this recipe in half; use a 1 1/2-quart casserole dish.

***Thank you Martha Stewart for guidance in this recipe!!****

******I added diced ham, asparagus and 2 roma tomatoes seeded and diced**** Add whatever!!!

Beef Short Ribs with Potato-Carrot Mash
Everyday Food (September 2012)
Subscribe to Everyday Food

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(This photo: Andrew Purcell/Everyday Food)

Prep Time: 30 minutes
Total Time: 1 1/2 hours
Serves 6

Notes from Zach and Clay of The Bitten Word:

  • If you’d like to make these short ribs but don’t own a pressure cooker, here’s what we recommend: follow the recipe as written, omitting the steps for the potato-carrot mash. Brown the short ribs in a Dutch oven on all sides. Remove them to a plate. Saute the onions, garlic and herbs. Add the liquid, return the short ribs to the pan. Cover and simmer over low heat until short ribs are falling off the bone, 3 1/2 to 4 hours. Make the mash seperately by steaming the vegetables and the proceeding as instructed.
  • We served these short ribs with a sweet potato and carrot mash, subbing 2 sweet potatoes for the 2 russets.

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

Directions

In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

Breakfast Frittata

Breakfast Frittata

INGREDIENTS:

  • 1/2 c liquid egg whites & 1 whole egg or 4 eggs but only 1 with the yolk
  • 1 tsp minced garlic
  • 4-5 sliced mushrooms
  • 2 green onions chopped
  • 3 stalks of leftover asparagus
  • 1 tomato seeded and chopped
  • 3-4 slices ham, chopped
  • 1 TBS green chilies from a can
  • 1/4 c shredded cheese from the package
  • 1/4 c cilantro
  • 2 TBS oil

DIRECTIONS:

  1. Preheat “Broiler” of oven
  2. Saute vegies, ham, green chilies and anything else you want to put into it in 2 TBS of oil & garlic  in a non-stick pan that can go into the oven.  
  3. Whip the eggs with a fork and season with S & P, cumin, mexican flavorings….whatever you have on hand
  4. pour on top of the vegies and let it cook on med heat until the sides have hardened.  **now, slip a spatula underneath and tilt the pan, allowing the waterey egg to go underneath the spatula, so that it will cook.  Do this at different places in your pan…as you would do with an omelet.
  5. When the egg mixture is hardened with minimal loose egg on top, take off the stove & put the 1/4 cup cheese on top topped with cilantro and put under the broiler for 5-7 mins…or until golden brown
  6. When done, take out and let it set, then put on a cutting board and use a pizza cutter to cut into quarters.
  7. Top with salsa…or even sour cream!! it’s your frittata, go at it!!

Ingredients:

  • 1 1/2 lbs jumbo shrimp, shelled & deveined
  • Kosher salt & pepper and season shrimp
  • 3 TBS butter
  • 2 tsp minced garlic
  • 1/4 c dry white wine
  • 1 TBS freshly squeezed lemon juice
  • 1 TBS finely chopped parsley
  • 1 TBS grated lemon zest

Gather all your ingredients, and measure, clean & chop.

Over a medium heat, add butter to pan.

Once foaming butter subsides, turn up the heat and add the shrimp and cook for 1 minute without moving them.

Add shrimp & cook 1 minute

Add minced garlic and cook about 30 more seconds then turn over and cook another minute

Once cooked on both sides, remove from pan and put aside in bowl.

Now add to the pan with the butter, the wine and lemon juice and bring to a boil..about 30-40 seconds, scrapping any brown bits stuck to the bottom of the pan.

Stir in the lemon zest and parsley.

Take the shrimp from the bowl and then spoon the butter mixture on top of the shrimp and then serve with side dishes of choice.

This will feed 4 people and take about 30-35 mins to prepare and cook!!!

Thank you food network for another delicious recipe!!!