Pinto beans w/ rice and Sausage

 Ingredients

• 1 onion, diced
• 6 slices bacon, chopped
• 1 lb. bag Pinto Beans
• 3 tablespoons of pinto bean seasoning ( per 1 pound of beans) see recipe in notes
• 8 cups water
• 1 lb. smoked sausage, sliced
• Optional: diced jalapeno, chopped cilantro
• 2 cups rice
• 4 cups water

Instructions

1. Fry onion and bacon in skillet.
2. Rinse beans.
3. Add beans, seasonings, onion and bacon with the grease, and water to the Crock Pot.
4. Cook on low for 6-8 hours.
5. 30 minutes before serving add sliced sausage and optional diced hot pepper.
6. Stir in cilantro just before serving if desired.
7. While beans are cooking prepare rice on stove top according to package directions.
8. Serve pinto beans over rice.

You can also cook the beans on the stovetop, soak beans in cold water for one hour in the fridge. And cook for two hours or until tender. Use all of the same ingredients. Stir frequently to prevent sticking.

Notes

http://recipemamalinda.blogspot.com/2022/01/pinto-bean-seasoning.html?m=1

Pinto bean seasoning

 

 

Ingredients

1. 4 tsp table salt
2. 2 Tbsp cumin
3. 1 tsp granulated white sugar
4. 1 Tbsp paprika
5. 1 Tbsp chili powder
6. 1 Tbsp onion powder
7. 1 Tbsp garlic powder
   
   
   Mix all seasonings together and store in a jar with a lid.

Garlic bread

 

Ingredients

• 1 large loaf of French bread, bakery-style (unsliced)
• 1/2 cup salted butter, softened to room temperature (If using unsalted butter add about 1/4 teaspoon salt, or more to taste) or other vegan butter substitute
• 3 cloves fresh garlic, crushed and pressed (substitute 1 1/2 teaspoons garlic powder, if desired)
• 1 1/2 teaspoon dried parsley or fresh chopped parsley, if desired

Instructions

• Preheat your oven to 400 degrees Fahrenheit.
• Slice the French bread into 3/4-inch slices.
• In a small bowl, combine the butter, garlic and parsley until the mixture is smooth and well combined.
• Spread a generous amount of the butter mixture onto one side each of the slices of French bread and place them back into the shape of the loaf (this will ensure there is some of the butter mixture between the slices). 
• Wrap the loaf tightly in aluminum foil and bake on a baking sheet for 20-25 minutes, or until the crust is crispy and the butter has melted and soaked into the bread.
• Serve immediately with your favourite Italian dish.

Apple cobbler pie

 

Ingredients

For the crust:

• 3 ¾ cups (470 grams) all-purpose flour 
• 1 ½ tbsp sugar 
• 1 ½ tsp table salt 
• 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold 
• ¾ cup very cold water 

For the apple filling:

• 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups) or sliced thin 
• Squeeze of lemon juice 
• ⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are) 
• 3 tbsp cornstarch 
• 1 rounded tsp ground cinnamon 
• ¼ tsp ground nutmeg 
• ¼ tsp ground allspice 
• ⅛ tsp table salt 

To finish:

• 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water 

• Instructions

  1. To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
  2. Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 20 minutes before using. I make the crust first and let it chill while I cut the apples and mix everything together.
  3. To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
  4. To assemble the cobbler pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.
  5. Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
  6. Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
  7. Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).
  8. Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below). For this apple slab pie, you're really going to want to allow it to cool almost completely before serving. And this is going to be difficult because your entire house is going to smell delicious but try to wait. Attempting to serve this pie when it's still hot will result in a sloppy mess on your plate.

     Also to note, this pie is best served on the day you make it but if you're in a pinch, it can also be made in full one day in advance. Make the pie as instructed, leaving it in the baking sheet, covered with foil, at room temperature or in a cool room (we kept it in the chilly garage), then reheat it at 300° F until warmed through (about 20 minutes). You can crank the broiler on in the last couple of minutes to crisp up the top crust if you wish - just watch it carefully to avoid burning that beautiful buttery crust.

Dogs bday cake

 

Ingredients

• 1 cup flour
• ½ tsp. baking soda
• 1 egg
• 2 Tbl. vegetable or coconut oil
• ¼ cup creamy peanut butter
• 1 banana, mashed
• ½ cup milk
• ½ cup nonfat greek yogurt or any plain yogurt of your choice
• ¼ cup creamy peanut butter

Instructions 

1. Preheat oven to 350*
2. Combine the flour and baking soda in a mixing bowl. Set aside.
3. In another bowl, mix together the oil, peanut butter, and banana until creamy.
4. Mix in the egg.
5. Add the flour mixture until well combined. Slowly pour and mix in the milk. 
6. Pour into an 6-inch or 8-inch round pan or muffin pan. Bake 25-30 minutes or until cooked through. Let cool for 10 minutes.
7. For the frosting, mix the ingredients yogurt and peanut butter together until well combine and fluffy.
8. Once the cake is cooled, cover with frosting.
9. Decorate with dog treats 

Air Fryer grilled cheese

 

Ingredients

• 2 slices bread
• 1 tablespoon (15 g) butter
• 1.5 oz. (43 g) good melting cheese  (American, swiss, cheddar, Gruyere, etc.)

Equipment

• Air Fryer

Instructions 

• Lay cheese in between bread. Butter outside of bread with butter. Lay sandwich in air fryer basket. If needed, use two toothpicks to secure the sandwich together by sticking it through the sandwich. (Optional)
• Air Fry at 360°F for about 3-5 minutes for the cheese to melt.
• Flip the sandwich and increase heat to 380°F to finish and crisp the bread.  Finish air frying for about 5 minutes or until the sandwich is to your preferred texture. Check on the sandwich often to make sure it doesn't burn (different breads will toast quicker or slower than others). Allow to cool a bit before biting into the yummy grilled cheese sandwich!
• Make sure to remove the tooth pics before eating!

Stove top pork chops

 

Ingredients

• 1-inch thick pork chops
• 2 Tbsp cooking oil
• 1/2 teaspoon seasoning salt 
• 1 tablespoon paprika 
• 1 tablespoon garlic powder 

Instructions

• Set your raw pork chops out 30 minutes before cooking, dry thoroughly with a paper towel, and mix all of the seasonings well and sprinkle over each chop front and back , generously.
• Bring your skillet to medium-high heat before adding about 2 tablespoons of cooking oil.
• Place the pork chops into the hot skillet. For best results, do not overcrowd the pan. 
• Leave them untouched for 4-5 minutes to create a sear on one side.
• Flip each chop over and sear the other side for another 4-5 minutes.
• Reduce the stovetop heat to low and cover the skillet with the tight-fitting lid and allow the chops to cook for 10 minutes untouched or until the meat is fully cooked.
• After 10 minutes, check each pork chop with a meat thermometer to make sure the internal temperature reaches at least 145°F . If necessary, turn the heat up to medium and cook for a few more minutes to reach a safe internal temperature. Let them rest 5 minutes to allow the juices to flow before eating.

Southern Egg Custard Pie

 Egg custard pie 

Ingredients

• 9-inch pie crust
• 4 eggs
• 2 cups half and half
• 3/4 cup granulated sugar
• 1/8 tsp. salt
• 1/4 tsp. ground nutmeg (plus some to sprinkle on top)

Make Recipe Momma’s pie ❤️

Instructions

Preheat your oven to 400-degrees

1. Poke holes, with a fork, in the bottom and sides of your room temperature pie crust.
2. Place a pie shield or aluminum foil around the top edges of the crust.
3. Bake the crust for 10 minutes and set aside. (After the pie cools, place it on a cookie sheet covered in aluminum foil).

Lower oven temperature to 325-degrees

1. In a medium-sized bowl, add the eggs and beat.
2. Next, pour the half and half, salt, sugar, and nutmeg into the bowl and mix well.
3. Pour mixture into the pie shell and bake for 50-55 minutes at 325-degree temperature.
4. After the pie cooks, allow it to cool in the refrigerator for at least one hour.

Equipment

For Flaky pie crust 

Chilled Mixing Bowl
Pastry Blender
Pastry Mat
Rolling Pin

Ingredients 

1 ¼ cups all-purpose flour
½ teaspoon sugar
¼ teaspoon salt
½ cup butter chilled and grated
¼ cup ice water

Instructions

• Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
• In a large bowl, combine flour, sugar and salt.
• Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
• Add the ice water a tablespoon at a time, just enough to form the dough into a ball.
• Flatten the dough a bit, wrap it tightly in plastic wrap and refrigerate 20 minutes(or for at least 10 minutes )
• Use the dough like you would any pie crust, roll it out on a pastry mat.
• Transfer it into the pie plate, if you’re making a single crust pie, trim and flute the edges , you know make it really pretty and poke the middle with a fork. Wrap in plastic wrap and return to fridge for 20 minutes or unless you are ready to use it right away

Pasta salad

 

Ingredients

• 1 box (12 oz) bow tie pasta
• 1 cup halved cherry or grape tomates
• 1 cup crumbled feta cheese- optional 
• 1 can (2.25 oz) sliced black olives drained
• 1/4 cup finely diced red onion
• 1/2 - 1 cup Italian salad dressing
• 1 cup of sliced salami 
• 1 cup of diced green bell peppers 

Instructions

• Cook pasta according to box instructions. Remember to salt your pasta water with 1-2 teaspoons of salt. When pasta is done, drain it and run cold water over it so the noodles can cool. 
  
• In a large mixing bowl, c½ombine the cooked and cooled pasta, sliced salami , tomatoes, feta cheese, bell peppers olives, and red onion. Pour Italian dressing over it and stir together. 
  
  *Start with 1/2 cup Italian dressing and go from there. I put about 3/4 cup dressing on the salad and then reserve the rest to add to the salad before serving to moisten it back up. 
  
• Can be eaten right away or refrigerated for a few hours before serving.

Air Fryer sausage

 

Ingredients

• 1 pkg uncooked Italian sausage, mild, sweet, or hot
• Honey I used 2 packages. I got 2 men in my house.

Instructions

Since Italian sausages are already preseasoned and have a higher fat content, you don't need to do any prep work for this recipe. I like to take the sausage out of the fridge for 5-10 minutes before cooking.

And make little slits into each sausage with a knife and try not to cut too deep. I do this to keep the sausage from swelling.

Air Fryer Italian Sausage Temperature

Cook on 360 F.

Lay the sausage in a single layer on the air fryer basket, leaving room on all sides.

No need to preheat the air fryer, just lay the sausages on the basket and put in at 360 F.

Air Fry Sausage Cook Time

Cook the Italian sausages in an air fryer oven for 12 minutes flip over, and continue cooking for 12 minutes, or until the internal temperature reaches 160F. 

Be sure not to overcook the sausages as they'll start to shrivel and juices could start leaking out of the sausage.

Remove the Italian sausages from the air fryer and let rest for 5 minutes before serving. It takes at least 5 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist.

Enjoy!

Trader Joe’s beef and broccoli

 

The directions are on the package 

I sautéed the meat frozen in a skillet with a tablespoon of oil , any kind and 1/4 cup of water. I covered it with a lid for 5 minutes. I added a teaspoon of garlic powder and a teaspoon of ginger.

I added the broccoli and stirred it in and covered for 2 minutes. I added the sauce, mixed well and simmered for 2 minutes.

I made a pot of white rice

1 cup of rice

2 cups of water and bring to a boil and set a timer for 20 minutes and turn the burner to the low settings 

Add  a teaspoon of salt 🧂 optional 

Meal planning 101

 Plan your meals. It is so much easier. 

This way you know exactly what you are cooking each day. I plan two weeks at a time. Take baby steps. Start with 4-5 days. Once you get the hang of it you will love it 

I love the fact that I don’t have to run to the store everyday 

Cajun salmon with pasta

Cajun salmon 

Ingredients

• 2 tbsp butter 
• 2 - 3 pieces of salmon skin on
• 1 tablespoon Cajun seasoning
• 1/2 tsp black pepper 
• 1/4 teaspoon of salt 
• 1 teaspoon garlic powder 
• 1/4 cup of oil for frying I use vegetable oil
• 2 tablespoons of parsley flakes 
• 1 tablespoon paprika 

• Instructions

  • In a small bowl, add together Cajun seasonings , garlic, salt and pepper. Paprika 
  • Place salmon fillets on a plate and add seasoning mix . Gently move fillets around to make sure they are all coated with the seasoning.
  • Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving the skin side up and enough space in between them. Cover with a lid and cook for 5 minutes.
  • Remove the lid, and flip over. Repeat: cover, cook for 5 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step.
  • Serve hot garnished with parsley flakes , alongside pasta which is - my favorite.

 Creamy penne pasta 

Ingredients

• 8 ounces uncooked penne
• 2 tablespoons butter
• 1/2 tablespoon flour
• 3 cloves garlic minced
• 1/4 cup chicken/veg broth
• 1/4 teaspoon lemon juice
• 1 cup heavy/whipping cream
• 1/4 teaspoon Italian seasoning
• 1/3 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Chopped parsley optional, to taste
• 1 teaspoon paprika (optional) it doesn’t change the flavor, just the color . I do this only when I’m making salmon.  I don’t do this with chicken Alfredo. I might, I like to switch it up a bit 🥰

Instructions

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  
• When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about 1 minute, stirring fairly often.
  
• Add in the garlic, followed by the broth and lemon juice. Let it bubble until it's reduced by half (about 30 sec - 1 minute).
  
• Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning
• .Cook it for a few minutes until the sauce has thickened up to your liking.
  
• Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed and add paprika-if you wish (I am generous with both).
  
• Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if you like. Serve immediately.