Liver and onions

 Ingredients 

• 2 pounds sliced calves or beef liver (I prefer it thinly sliced)

• 1-1/2 cups milk, or as needed

• 1/4 cup butter, divided

• 2 cups sweet onions, thinly sliced

• 1 cup all-purpose flour, or as needed

• salt and pepper to taste

• Gravy

• 2 tablespoons butter

• 2 tablespoons all purpose flour.

• 1 cup beef broth

• salt and pepper to taste

Directions

• Gently rinse liver slices under cold water and place in a medium bowl (cut into smaller pieces if desired). Pour in enough milk to cover. Let stand (about an hour) while preparing onions.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion slices, sprinkle lightly with salt, and saute them in butter until soft and caramelized.
• Remove onions from the pan and melt remaining butter in the skillet.
• Season the flour with salt and pepper and put it in a shallow dish or on a plate.
• Drain milk from liver and coat the slices in the flour mixture. Gently tap off excess flour.
• On medium-high heat, cook the floured slices until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions on top of liver slices, reduce heat and finish cooking to your taste. Cut a slice of lives with a knife to check level of done-ness. BE CAREFUL NOT TO OVERCOOK!
• Remove the liver and onions to a plate, cover with foil to keep warm.
• On medium-low, scrape up the bits and pieces from the bottom of the pan. Add 2 tablespoons butter to the pan, melt, then sprinkle with 2 tablespoons all purpose flour. Whisk the flour and cook for a minute or two.
• Slowly add 1 cup beef broth or stock, whisking constantly. Cook until thickened. Add salt and pepper to taste.

Italian Hoagie

 

Ingredients:

• 2 (12-inch) French bread-style rolls 
• 1/4 pound thinly sliced boiled ham 
• 1/4 pound thinly sliced capicola 
• 1/4 pound thinly sliced provolone cheese 
• 1/4 pound thinly sliced Genoa salami 
• 2 cups shredded iceberg lettuce 1 thinly sliced large tomato 
• 1 thinly sliced white onion 
• 2 tablespoons olive oil (or canola oil), divided 
• 4 teaspoons red wine vinegar, divided Salt, pepper, Italian oregano Hot and/or sweet peppers, if desired

Directions:

Slice the rolls horizontally, being careful to not slice all the way through.

• Open up the rolls, and layer on the ham, capicola, provolone cheese and Genoa salami (about 4 slices each).
• Top with lettuce, tomato slices, onion, 1 tablespoon of oil, 2 teaspoons of vinegar, salt, pepper, oregano and peppers, if desired. Slice and serve.

Cheddar Macaroni Salad

 

INGREDIENTS

SALAD:

• 4 cups of cooked elbow noodles (about 2 cups dried)
• 1 bell pepper cut into small chunks
• 2 celery sticks cut into small chunks
• 2 tbsp chopped red onion
• 1/2 – 3/4 cup cheddar cheese chunks

SALAD DRESSING:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp vinegar
• 1 tbsp prepared mustard
• 1 tsp sugar
• dash salt
• 1/4 tsp ground pepper

• INSTRUCTIONS

  1. Cook the elbow macaroni according to package directions. Cool and rinse with cold water.
  2. Blend together the mayonnaise, mustard, sour cream, vinegar, sugar and salt & pepper.
  3. In a serving bowl, combine the noodles and chopped vegetables, then toss with the dressing.
  4. Let rest in the fridge for at least 30 minutes (1 hour or more is best).
  5. Serve and enjoy!

Macaroni Salad

 

Ingredients

• ▢ 4 quarts water
• ▢ 1 tablespoon salt for boiling the pasta
• ▢ 1 pound  elbow macaroni
• ▢ ⅓ cup  red bell pepper finely chopped
• ▢ ⅓ cup celery finely chopped
• ▢ ⅓ cup red onionfinely chopped
• ▢ ⅓ cup carrots finely chopped
• ▢ ⅓ cup  dill pickle relish 
• ▢ 2 tablespoons dill pickle juice
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon  dijon mustard
• ▢ 1 tablespoon chopped parsley
• ▢ 1 tablespoon chopped chives
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon black pepper
• ▢ ⅓ cup sour cream
• ▢ 1 ½ cups mayonnaise

Instructions

• ▢ 
  In a large pot bring water and 1 tablespoon of salt to a boil. Cook pasta until slightly softer than al dente, about 6 to 7 minutes.
• ▢ 
  Drain pasta, rinse with cold water until cool, about 1 minute. Briefly drain excess water as the noodles should be slightly wet. Then add pasta to a large bowl.
• ▢ 
  Add and stir in the bell pepper, celery, onion, carrots, relish,dill pickle juice, apple cider vinegar, honey, mustard, parsley, chives, salt, garlic powder, and black pepper. Allow the mixture to sit for 5 minutes.
• ▢ 
  Stir in the sour cream and mayonnaise until combined. Taste and season with more salt and pepper as desired. The salad will become thicker as it sits f

Lemon pepper Wings

 

Lemon pepper wings 

Ingredients

• 3 lbs chicken wings party style wings cut into sections
• 1 cup all purpose flour
• 2 teaspoons salt
• 1 teaspoon pepper
• oil for frying
• 1/4 cup butter melted
• 1 1/2 tablespoons lemon pepper seasoning
• 2 tablespoons chopped parsley
• lemon wedges and parsley sprigs for servingoptional
• 1 teaspoon of Cajun seasoning 

Instructions

• Place the flour in a large bowl and season with the salt and pepper. Stir to combine. Then add Cajun seasoning and blend well.
• Place the chicken wings in the bowl; gently toss to coat with flour mixture.
• Heat 4 inches of oil in a large pot to 350 degrees F.
• Add the chicken wings to the pot in batches of about 6-8 wings. Fry for 10-12 minutes or until wings are deep golden brown and cooked through. Repeat with remaining wings.
• In a small bowl, combine the butter and lemon pepper seasoning. Brush the butter mixture over the chicken wings and toss to coat. Sprinkle with parsley and serve.
• Garnish with lemon wedges and parsley sprigs if desired.

Creamy Garlic Tuscan Salmon

 

Ingredients 

• 3 salmon fillets
• 2 teaspoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup (80ml) vegetable broth
• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
• 1 3/4 cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped

Directions

1. To make the creamy garlic Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through. 

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy garlic Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy! ❤️

Sausage Gravy W/ Biscuits

 

INGREDIENTS

• 1 pound breakfast sausage
• 2 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• Parsley for garnish

INSTRUCTIONS

 

• Place a large skillet over medium heat. Once the pan is hot, add the sausage. Use a wooden spoon to break up the sausage. Cook for 8 to 10 minutes or until no longer pink and nicely browned.
• Add butter to skillet and stir until melted. Sprinkle flour over sausage and stir to coat. Cook for 1 minute.
• Pour in 1 cup of milk. Stir to incorporate the flour and prevent lumps. Pour in the rest of the milk and stir.
• Bring to a simmer and cook until gravy thickens, about 8 to 10 minutes, stirring frequently to prevent the milk from scalding.
Remove gravy from heat. Stir in pepper, salt, garlic powder, and paprika. Sprinkle with parsley  before serving, if desired. Serve warm over biscuits.