Pot Roast

https://youtu.be/Ni7BshK5hAQ

Bananas foster pancakes

 

 

Ingredients

• 2 tbsp butter melted
• 1 egg
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk

For Bananas Foster Topping

• 1/2 cup butter
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup maple syrup
• 1/4 tsp rum extract
• 4 ripe bananas sliced

Instructions

• Melt the butter in a large bowl, then whisk in the egg.
• Add the flour, baking powder, baking soda, salt, and buttermilk. Mix until just combined, the batter should be a bit lumpy. Add more buttermilk if needed.
• Heat a pan on the stove top. Add about a ¼ of a cup of batter to the pan for each pancake. Cook until the top is dry and the bottom is golden brown then flip and wait for the bottom to brown before taking the pancake off.

For Bananas Foster Sauce

• Melt the butter in a medium saucepan over medium high heat. Add in the brown sugar, cinnamon, nutmeg, maple syrup, and rum extract and whisk to combine. 
• Bring to a soft boil and cook for 2-3 minutes, until slightly thickened.
• Add in the sliced bananas and stir to coat in sauce. Maintain a low boil for 2-3 minutes. Remove from heat. Top the pancakes with the sauce and bananas.

Spanish Rice

 

Ingredients

• 2 cups long grain rice I use any Rice
• 1/8 cup oil vegetable or canola
• 8 oz tomato sauce
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 2 cups chicken stock or broth
• 2 cups water

Instructions

• Heat oil in a large pan over medium heat. Add rice to oil, stir well, cook until browned. 
• Once rice has browned, add chicken stock, water, tomato sauce, salt, garlic powder, onion powder, cumin and chili powder. Stir well and bring to a simmer. 
• Cover and allow to cook for 20 minutes. Keep pot covered during cooking and do not open to stir. If desired, check around 15 minutes, but resist stirring! 
• Remove lid, fluff and enjoy!

Creamy penne pasta

 

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.

Salmon orleans

 

Ingredients

• 4 6-ounce salmon fillets
• salt and pepper to taste
• 1 pound large shrimp peeled and de-veined
• 8 tablespoons butter divided
• 2 tablespoons honey

Cajun Seasoning 

• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

Instructions

• 1. In a small bowl stir together all cajun seasoning ingredients and set aside.

  2. Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

  3. Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

  4. Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately

  
  

  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.

  
  
  
  

Five flavor pound cake

 

Five Flavor Pound Cake

Ingredients

• 1 cup unsalted butter softened
• 1/2 cup butter-flavored shortening
• 3 cups granulated sugar
• 5 eggs room temperature
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup half n half
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 1/2 teaspoon rum extract Can add more if you really like rum flavor. I'm not a huge fan
• 1 teaspoon lemon extract
• 1 teaspoon coconut extract

FIVE FLAVOR GLAZE

• 1/2 cup powdered sugar sifted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter extract
• 1/2 teaspoon rum extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon coconut extract
• 1/2 teaspoon milk may need more

Instructions

• Grease and flour a bundt pan and set aside.
• Preheat oven to 325 F.
• In a large bowl, cream together butter, shortening and sugar.
• Add in eggs, one at a time, being sure to mix thoroughly after each egg. Set aside.
• In a medium-sized bowl, sift together flour, baking powder and salt.
• Gradually mix dry ingredients into wet ingredients while alternating with the half n half and buttermilk. (Batter should be fluffy when done mixing)
• Mix in extracts.
• Spoon batter evenly into prepared pan.
• Bake for 1 hour and 15-20 minutes.
• Remove from oven and let cake cool until pan is warm to the touch.
• Remove cake from pan and allow to finish cooling on cooling rack.
• When cake is completely cooled, drizzle on the glaze if using.
• To make the glaze, combine powdered sugar, extract and 1/2 teaspoon of milk.

Pineapple pound cake

 Ingredients

For the cake

1 box yellow cake mix (used betty crocker) 15.25 oz

1/2 cup salted butter, melted

3/4 cup pineapple juice

3 eggs

1 cup crushed or chunked pineapple

For the Glaze

3/4 cup pineapple juice

1 cup powdered sugar

1/4 cup butter, room temperature

Instructions

Preheat your oven to 350 degrees F and grease a 10-12 cup bundt pan with butter or baking cooking spray.

In a large bowl, mix together the pineapple juice, melted butter, and cake mix until smooth. Add in the eggs and crushed/ chunk pineapple and mix on high speed for 2 minutes. Transfer to prepared bundt cake pan.

Bake the pineapple cake in the preheated oven for 35-40 minutes, or until a toothpick placed into the cake comes out clean. Allow the cake to fully cool.

Meanwhile, mix together your glaze ingredients in a small saucepan and cook over medium heat until the butter has melted through. Remove from heat.

Using a straw or skewer, poke holes throughout the bottom of the cake. Pour 1/3 of the glaze over the bottom of the cake and allow to cool for 10-15 minutes. Flip the cake over onto a serving platter. Add 1.5 cups powdered sugar to the remaining glaze & spoon over the top. Serve and enjoy!

Stove top pot Roast

 

Ingredients

• 2 tablespoons vegetable oil 
• 1 (3 pound) beef chuck roast 
• 1 onion, chopped 
• 4 cloves garlic, crushed 
• 4 stalks celery, chopped 
• 1 tablespoon dried basil 
• 1 teaspoon dill
• salt and pepper to taste 
• 6 potatoes, quartered 
• 6 carrots, peeled and cut into chunks
• 1/2 cup of flour 

Directions

Instructions Checklist

• Step 1 
  Heat the oil in a large pot or Dutch oven over medium-high heat. Sprinkle with salt pepper and flour.
• Place the roast in the pot, and quickly brown on all sides.
  
  
• Step 2 
  Fill the pot with enough water to cover the roast about 6 cups . Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
• Make a roux by taking a 1/4 cup of corn starch and 1/4 cup cold water and mix together and add to pot roast to thicken .  Heat to thicken . Adjust your salt and pepper. 

Chicken Alfredo w/ penne pasta

 Ingredients

• 2 chicken breasts cut in half lengthwise
• 1/2 teaspoon garlic powder
• 1 teaspoon Salt 
• 1 teaspoon pepper 
• Flour for dredging
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 8 ounces uncooked penne pasta 
• 4 ounces cream cheese (I used 1/2 block ) softened
• 1 cup heavy/whipping cream
• 1/4 cup chicken broth
• 2 large cloves garlic minced
• 1 cup parmesan cheese
• Paprika to add to the flour 
• Parsley for presentation  to sprinkle on top when you’re done.

Instructions

• Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds.
  
• Boil a large, salted pot of water for the pasta.Cook it al dente according to package directions.
  
• Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt & pepper on both sides. Coat them in flour.  I also season my flour a tiny bit with the same seasonings and then I add paprika to the flour, about a tablespoon.
  
• In a deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside.
  
• Wipe out the skillet/give it a quick rinse if there's a lot of extra grease (no need to wash it unless you really want to).  I don’t, it just add a little bit of goodness to the recipe.
• Add in the remaining 2 tablespoons of butter, the cream cheese, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
  
• When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. Slice the chicken into bite-size strips while it's cooking.
  
• Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt & pepper as needed.
  
• Drain the pasta and add it to the skillet and toss with the sauce. Dish it up with the chicken on top (or mix it in) and add on more parmesan cheese as desired. If the sauce is too thick add a little milk.