Club Croissant

 

Ingredients

• 6 medium croissants sliced in half lengthwise
• 1/2 pound deli turkey thinly sliced
• 1/2 pound honey ham thinly sliced
• 6 slices pepper-jack cheese
• 12 slices cooked bacon
• green leaf lettuce
• tomato
• red onion sliced thin
• mayonnaise
• mustard

Instructions

• Place bottom halves of croissants onto a clean surface. Spread desired amount of mayo and mustard on each half.
• Place two slices of turkey and two slices honey ham over the mayo and mustard. Top with one slice of pepper-jack cheese.
• Place bottom halves of sandwich, two at a time, in microwave and heat for 15 seconds or until cheese is slightly melted.
• Add two slices of bacon over cheese on each croissant half. Top bacon with desired amount of lettuce and tomato.
• Close all sandwiches with top halves. Serve and enjoy!

Breakfast croissant sandwich

 

Ingredients

• 6 Slices of Bacon
• 4 Large Eggs
• 1 tablespoon of Butter
• Splash of Heavy Cream
• 2 Big Flaky Bakery Croissants - I get mine at Sam’s club 
• 2 Slices of Cheese
• Salt and Black Pepper, to taste
• 2 frozen sausage patties- I get mine At Aldi 

Instructions

1. Preheat oven to 350°F.
2. Cook the bacon in a skillet over medium heat, turning until crispy on both sides. Transfer bacon to a paper towel lined plate and set aside. Then cook the pre cooked sausage patties for 3 minutes on each side and remove them.
3. Remove most of the fat from the skillet leaving about half a tablespoon then add the butter to melt. Beat eggs well and add to the skillet and scramble 3-4 minutes until desired doneness.
4. Assemble the croissant sandwiches by slicing each croissant in half and placing on a lined baking sheet. Next, add a slice of cheese and strips of cooked bacon and sausage to the bottom half of each croissant. Next add the fluffy scrambled eggs and place the top of the croissants on each sandwich.
5. Bake in a pre-heated oven 5-8 minutes until warmed and the cheese has melted.
6. Serve immediately.

Stove top Lasagna

 

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 jar (24 ounces) pasta sauce
• 2 cups water
• 1 large sweet red pepper, chopped
• 1/4 cup Italian salad dressing
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt 
• 10 uncooked lasagna noodles, broken into 2-in. pieces
• 1-1/2 cups 2% cottage cheese
• 1 cup shredded part-skim mozzarella cheese

Directions

• 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder and seasoning salt . Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. 
• 2. Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.

Creamy pasta chicken

 Ingredients

• 8 ounces uncooked pasta- any pasta 
• 2 chicken breasts cut in half lengthwise
• 1/2 teaspoon garlic powder
• 1/2 teaspoons seasoning Salt 
• 1/2 teaspoons black pepper 
• 1/2 teaspoons paprika 
• 1/2 teaspoons Cajun seasoning 
• 1/2 teaspoons parsley flakes 
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1/2 tablespoon flour
• 1/2 cup chicken broth 
• 1/2 teaspoon lemon juice
• 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese
• 1 can of diced tomatoes 
• 1 diced onion 

Instructions

• Boil a salted pot of water and cook pasta al dente according to package directions.
  
• Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner pieces. 
• Mix all of the spices together in a small bowl and rub over the chicken pieces 
  
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.
  
• In the same skillet the same skillet, add the remaining butter and onions and tomatoes, cook for 2 minutes then add flour let it cook one minute more.
  
• Then Whisk in the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Let it bubble for about a minute.
  
• Add in the cream and let it cook for another 4-5 minutes or so until it thickens up a bit (turn down the heat if it starts bubbling like crazy).
  
• Meanwhile, cut up the cooked chicken into bite-size pieces. Or make them bigger like I did
  
• Stir the parmesan into the sauce. 
  
• Add the chicken and the drained pasta to the skillet and toss until coated (I 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). Serve immediately with extra salt & pepper if needed.

Caramelized salmon

 

Caramelized salmon

Ingredients

• 1½ tablespoons granulated sugar
• 1½ tablespoons light brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon freshly ground nutmeg
• 6 salmon fillets , 1-inch thick, deboned with skin (about 2 pounds)
• 2 tablespoon canola or avocado oil
• 1 lemon , halved
• Garnish: sliced green onion and parsley- optional 

Instructions

• Mix the first 5 ingredients in a small bowl. Set aside.
  
• Heat oil in a large cast iron skillet over medium-high heat. 
  
• Rub mixture on all sides of salmon fillets while skillet gets hot.
  
• Add salmon to skillet away from you, flesh side down. Place in lemon halves, cut side down. (Cook fillets in batches if needed; don't overcrowd the skillet.)
  
• Cook 3 minutes, gently flip salmon and cook skin side 2 minutes more for medium doneness. Leave lemon halves on cut side during this time.
  
• Transfer fillets and lemon halves to a serving plate to rest a few minutes. 
  
• Serve salmon with a squeeze of caramelized lemon juice, sliced green onion and fresh parsley or other herbs. Which is optional to make the presentation awesome and Enjoy!

Baked cream of chicken

 Ingredients

• 6 Chicken Leg Quarters
• 1 TSP Seasoning Salt
• 1/2 TSP Black Pepper
• 2 TBSP Paprika, separated
• 1 diced onion 
• 1/2 Tsp of chicken bouillon powder 
• 1 TBSP Onion power 
• Vegetable oil 
• Parsley for garnish
• 2 cans of cream of chicken soup 
• 2 tb of AP flour 

Instructions

• Preheat the oven to 400 degrees.
• Use a skillet and a casserole dish for this meal 
• Heat oven to 400 degrees 
• Once all the leg sections have been cleaned.
• Add the seasonings to the chicken. Don’t use all of the paprika. Don’t add the chicken bouillon.
• brown the chicken legs on each side and add them to the casserole dish. 
• Add the diced onion into the skillet and sauté for about 5 minutes , now add the chicken bouillon, the 2 cans of chicken soup and 2 cup of water and flour and the rest of the paprika.
• Mix well and pour over the chicken which is inside the casserole dish and add to the preheated oven for 40. minutes. Do not cover
• While my chicken was in the oven I made my rice which took 25 minutes.
• Remove from the oven. garnish with the parsley and serve immediately.
• Enjoy and Happy Eating!

Baked sweet potatoes

 Ingredients

• 1.5 lbs. sweet potatoes about 4 medium-sized potatoes
• 2 Tbsp. olive oil optional
• 1 tsp. salt optional
• ½ tsp. pepper optional
• Brown sugar 
• Butter or margarine 

Instructions

1. Preheat oven to 400 degrees.
2. Rinse and scrub potatoes to remove any excess dirt and poke holes all over potatoes using a large fork.
   
3. Drizzle with olive oil and sprinkle with salt and pepper if you would like. (optional)
4. Wrapping potatoes is optional-but wrap potatoes in a large piece of aluminum foil, making sure the foil wraps around the potato at least twice. Secure the ends so no juice escapes the packet.
5. Place wrapped potatoes on a large baking sheet and bake potatoes for 45-60 minutes or until they are cooked all of the way through. You can test this by inserting a fork or knife into the thickest part.
6. Remove and make a slit on the potatoes and top with brown sugar and butter or margarine.

Fried wings with mild sauce

 Ingredients

• 3 pounds chicken wings (separated at the joints) or whole
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 3 tablespoons prepared yellow mustard
• 1 ½ tablespoon onion powder
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 2 cups all-purpose flour
• ½ teaspoon cayenne pepper
• 1 -quart peanut oil or vegetable for frying

Instructions

• Make your spice rub by mixing salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper
  
• Sprinkle dry chicken wings (pat them dry) with the spice mixture on both sides to season
  
• Brush all sides of the chicken wings with mustard
  
• Dust each chicken wing with flour to coat completely
  
• Heat the oil in a dutch oven or a deep fryer. When the oil is hot (sprinkle a bit of flour, and if it bubbles, it’s hot enough), fry the wings for 6 minutes on each side or until the juices run clear. Drain on paper towels.

Chicken wing mild sauce 

INGREDIENTS

1 cup ketchup

2 tsp mustard

• 2 tsp white vinegar
• 1/2 tsp celery salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup brown sugar
• 1/4 cup hot sauce
• salt & pepper to taste 
• Instructions 

1. In a medium-size sauce pan on medium heat combine all of your ingredients.
2. Bring to a low simmer and reduce your heat to low.
3. Continue to cook your sauce on low heat for 10 to 15 minutes.
4. Turn off your heat and leave your pan covered on the stove until ready to use. If not using that day put in an air tight container, in the fridge for up to one week.
5. I put mine in a squirt bottle I got from the $1.25 store🤣🤣

Yogurt Parfait

Ingredients

• 2 cups Greek yogurt (I used nonfat.)
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• 1 cup diced strawberries
• 1 cup blueberries is optional 
• 2 cups granola (Sometimes I but the bags of granola- this time I bought granola bars)
• I will break them up before adding it to the parfait.

Instructions

• Mix together yogurt, maple syrup, and vanilla.
  
• Combine strawberries and blueberries in a small bowl.
  
• Place ¼ cup yogurt in a clear glass. Top with ¼ cup granola, and then, ¼ cup berries.
  
• Repeat layers one more time.
  
• Serve parfaits immediately or refrigerate until ready to eat. Enjoy!

Guacamole

 

Ingredients

• 3 large hass avocados (or 4-5 small)
• 1/2 cup tomatoes diced 
• 1/4 cup yellow onion minced
• 1/4 cup cilantro minced
• 2 serrano, or jalapeño peppers minced (adjust to preferred spice level)
• 3 tbsp lime juice
• 1/2 tsp garlic powder
• salt & pepper, to taste (I start with ½ tsp salt and ¼ tsp pepper, and adjust as needed)

Instructions

• Cut the avocados in half and remove the seed.
• Score and scoop out the avocados.
• Mix all ingredients in a large bowl.
• Mash, using a fork or potato masher, to desired consistensy. 
• Serve with chips, or use it as a topping!

Notes

• To prevent browning, line the surface of the guacamole with plastic wrap and store in an airtight container. Keep it in the fridge when not being used.

Oven roasted potatoes

 Ingredients

• 1 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
• 5 tablespoons (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
• Small handful picked fresh rosemary leaves, finely chopped
• 3 medium cloves garlic, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

Directions

• Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 
  
  Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
• When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Smothered Pork Chops

 

 

Ingredients

PORK CHOPS:

• 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon cayenne
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh cracked black pepper
• 2 teaspoons olive oil
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

FOR GRAVY:

• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• pinch of salt
• 4 cloves garlic, minced
• 1 teaspoon fresh chopped thyme
• 1/2 cup chicken broth, divided
• 3/4 cup buttermilk or heavy cream
• Chopped fresh flat-leaf parsley, for garnish

Instructions

FOR PORK CHOPS

• Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
  
• Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
  
• Remove pork chops from the pan and keep warm.
  

FOR GRAVY

• In the same pan, heat 1 tablespoon of butter over medium heat.
• Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
  
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
  
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
  
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy. I use cream . If you want to use buttermilk see note at the bottom.
  
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
  
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
  

How to Make Buttermilk

• Basic ratio: 1 tablespoon vinegar or lemon juice + 1 cup milk of choice = 1 cup buttermilk… or if you have buttermilk use it. I don’t keep it in the house