Pasta Fagioli

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 1 large carrot, chopped 
• 3 stalks celery, chopped 
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cans (8 ounces each) tomato sauce
• 1 can (15 ounces) beef broth
• 1 can (15 ounces) black beans, without the liquid
• 1 can (15 ounces) white kidney beans, with liquid
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 8 ounces ditalini pasta, precooked weight

Directions:

1. In a large pot, over Medium heat, cook the ground beef.
2. Drain the liquid from the cooked beef (if any).  If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.
3. Stir in the chopped onions, carrots, celery, and minced garlic.  Cook for 10 minutes, stirring occasionally.
4. Stir in the crushed tomatoes, tomato sauce, beef broth, red  kidney beans (with the liquid). Black beans no liquid.
5. Season with the salt, pepper, oregano, basil, and thyme and simmer for 1 hour, stirring occasionally.
6. When the soup has 10 minutes left to simmer, cook the ditalini pasta in boiling water for 7 minutes or until a bit firmer than al dente.  Do not over cook the pasta.
7. Drain the pasta and stir it into the soup.  Simmer for 10 more minutes.

And enjoy with your family like I enjoy with my family.

PINEAPPLE UPSIDE DOWN CAKE

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 can pineapple slices 20 ounces
• 1 White cake mix
• 1/3 cup oil
• 3 eggs
• 12 Maraschino cherries more if desired

Instructions

• Preheat an oven to 350⁰F.
• Place butter into a 9 X 13 cake pan and place the pan into the preheating oven to melt the butter. Alternatively, you can melt the butter in another fashion and add to the bottom of the cake pan.
• Remove the pan when the butter has melted.
• Sprinkle the brown sugar evenly over the melted butter in the pan.
• Open the pineapples and reserve the pineapple juice from the can.
• Place the pineapple rings evenly over the brown sugar mix.
• Remove stems from cherries, if any, and place a cherry into the center of each pineapple ring. More cherries can be added as desired.
• Prepare the cake mix replacing the water called for with pineapple juice. Use the other ingredients as called for. Most white box mixes call for 1/3 cup oil, 3 egg whites, and 1 cup of water. If there is not enough pineapple juice from the can, add enough water to equal the amount called for on the box.
• Gently pour the batter over the pineapple and cherries in the pan and smooth the batter out.
• Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and allow it rest for 4 to 5 minutes.
• Invert the cake onto a serving platter.

BBQ chicken legs

Ingredients

• 8 chicken legs 
• 1 Tbsp garlic powder 
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 teaspoon Cajun seasoning

For the BBQ sauce

• 3/4 cup BBQ sauce (I used open pit tangy BBQ sauce)
• 1/4 cup hot sauce .. this is optional
• 
  

Instructions

• Preheat oven on 450F convection for 20 minutes.
• Sprinkle salt, pepper and garlic powder over the chicken .Gently rub the legs with your hands to evenly spread the seasonings.
• Arrange the legs on a baking sheet, lined with foil and fitted with a cooling rack. Using a cooling rack is optional but will help with keeping grease off the legs.
• Bake the legs at 450F convection for 20 minutes. The legs should be browned and have a crispy skin.
• Combine the BBQ sauce, hot sauce in a large bowl. Add cooked chicken and toss. Transfer back to the baking sheet and bake for an additional 10 minutes at 450F convection.
• Remove the legs from the oven and serve immediately with your favorite side dish.This particular night we had baked potatoes and corn 😍

Belly Blaster

DONT WAIT TIL JANUARY!

As always before you start any exercise regime
Please consult with your doctor as I am not one
Okurrr.

So let’s blast this belly away

Spicy chicken sandwich

Ingredients

Chicken

• 4 boneless skinless chicken breasts
• 2 cups buttermilk
• 1 TBS Cajun seasoning
• 2 TBS hot sauce
• 2 cup self rising flour
• 1 TBS cornstarch
• Canola oil for frying
• buns - toasted

Spice Blend

• 2 TBS poultry seasoning
• 1 TBS Cajun seasoning
• 1 TBS onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp Accent
• 1/2 tsp celery salt

Spicy Mayo

• 1/2 cup mayo
• 2-3 TBS hot sauce
• 1 TBS Cajun seasoning
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp cayenne pepper

Spicy Mayo

• Mix all ingredients together in a small bowl.
• Refrigerate in an air tight container until ready to use. Lasts for up to 3 days if refrigerated properly.

Chicken

1. Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
2. Add in the chicken
3. Cover with plastic wrap and let it sit until ready to use
4. In a shallow dish, mix the flour, cornstarch, and spice blend together.
5. Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
6. Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
7. Shake off the excess flour and set aside.
8. Preheat a deep fryer Or a deep skillet to 350
9. Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
10. Drain breasts on a paper towel.
11. Allow chicken to rest for 5 minutes.
12. Assemble the sandwich with your favorite garnishes.
13. Enjoy!
    
    

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Swedish Meatballs

Ingredients

• 1 pound ground beef
• 1/4 cup bread crumbs
• 1 tablespoon parsley Flakes 
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• ¼ cup onion finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoonPepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 1 stick of salted butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 TablespoonWorcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. In a [url:2]large skillet[/url] heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over potatoes.
   
   

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