DRUNKEN CHICKEN

whole Chicken cut up
2 scallions
2 tablespoon soy sauce
1/2 cup chopped parsley
10 sprigs thyme
1/4 teaspoon black pepper
1/4 teaspoon allspice
1 lime
1 orange 
1 beer
1 heaping tablespoon brown sugar
1 teaspoon grated ginger
1 scotch bonnet pepper
1 heaping tablespoon brown sugar

Place all the other ingredients in a bowl and mix well.

Pour the marinade over the chicken/s and massage. Allow to marinate in the fridge overnight or at least a couple hours if you CAN'T WAIT

COOK FOR 1 HOUR ON THE GRILL- FLIPPING EVERY 5-7 MINUTES

Grilled pork steaks

5 to 6 pork steaks
Mix together 2 tb of season salt
1 tb of garlic powder
1 tb of paprika
1 tb of black pepper

Rub on pork steaks.
I cooked on a gas grill for 20 minutes on each side.
.flipping every 5 minutes

TOMATO GRAVY

Ingredients

• 2 cups of chopped tomatoes
• 1 tablespoon of finely chopped onion
• 1 tablespoon of finely chopped green bell pepper
• 1 cup of chicken broth
• 1/2 cup of butter or  margarine
• 1/2 cup of all purpose flour
• 1 to 2 cups of milk 
• salt and pepper to taste
• use on meatloaf

Instructions

Peel, seed and dice the tomatoes, reserving the juices. In a small pot, bring the chicken broth to a boil; add the tomatoes and juices, onion and green pepper, and let simmer while you prepare the roux.

In a separate skillet, heat the butter over medium heat; stir in the flour. Cook and stir over medium, stirring constantly, until it reaches a light beige color. Quickly stir in the broth and tomato mixture, adding slowly, but continue until fully incorporated. Stir in the milk and season with salt and pepper, and simmer for 5 to 10 minutes or until nicely thickened. 

VEGGIE PIZZA

I

2 

2 -(8 ounce) packages refrigerated crescent rolls

2 - (8 ounce) packages cream cheese, softened

1  cup light sour cream

1 (1 ounce) package dry Ranch-style dressing mix

1 cup fresh broccoli, chopped

1 cup chopped tomatoes

1 cup chopped green onions

1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F .Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. DO NOT BURN THE BOTTOM OF THE CRUST
2. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
3. In a small mixing bowl, combine cream cheese, sour cream, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green onion, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Creamy Provolone Chicken Bake

Ingredients

• 4-6 Boneless Skinless Chicken Breast
• 6-8 Slices Provolone Cheese (Mozzarella works too)
• ½ cup mayonnaise
• ½ cup sour cream
• ¾ cup grated Parmesan Cheese 
• ½ tsp. salt
• ½ tsp. pepper
• 1 tsp. garlic powder
• Cooked Rice to serve over (optional)

Instructions

1. Preheat oven to 375.
2. Pat chicken dry and place in a greased 9x13 pan.
3. Add sliced cheese on top of chicken breasts.
4. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
5. Bake for 1 hour. Serve over rice if desired or serve alone.
6. I use cheddar broccoli rice or chicken broccoli rice

American Cheeseburger

1 lb of ground beef
Salt and pepper to taste
8 slices of american cheese
4 hamburger buns
Sliced onions

Take ground beef and form into 4 patties
Add salt and pepper to each side
Cook burgers on medium heat
5 minutes per side and set aside...remove oil from skillet
Spray skillet with cooking spray
and add buns to  skillet and toast buns for 1 minute per side.
To assemble
Place burger on a plate...add 2 slices of cheese and microwave 1 minute and add to bun with sliced onions and other condiments

Meatless Taco's

Ingredients

Olive oil
1 cup of roughly chopped zucchini (1-2 zucchini , depending on the size)
1/2 medium onion, chopped
1 ts of garlic powder
1/2 fresh jalapeño  pepper discard seeds, minced.
Salt to taste
1/2 ts of cumin
1/2 ts of ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cheese , cotija(a salty, crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro, chopped.

Instructions

 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. 

Add the zucchini, onions, and jalapeño to the pan. Sprinkle with salt and cumin and garlic. 

Stir to coat the vegetables with the oil in the pan. 

Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned.
Stir in the chopped tomatoes and oregano,You are going to want to heat up the tortillas first, 

first to soften them, and then to melt the cheese. There are two basic ways of doing this. 

One way is on the stove top, preferably in a 

cast iron pan. Another way is to use the microwave.

 I purchased a tortilla and I love it.You put the tortilla's inside and put the lid on and place it inside 
the microwave for 1 minute.
 lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.

Tres Leches Cake

Ingredients
Cake:
2 sticks of butter, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk

Sauce: 
1 can condensed milk (1 cup-ish)
1 cup evaporated milk
1 cup heavy whipping cream

Frosting:
2 8oz. packages of cream cheese
2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla extract

Sweetened Shredded Coconut 

Preheat the oven to 350 degrees F.  Line a 9x13 inch pan with parchment paper and grease it well.  Beat butter and sugar together in a stand mixer until fluffy.  Add eggs one at a time, scraping the sides as you go.  Add the vanilla extract.  In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.  Add half of the dry ingredients to the egg mixture and mix until just combined.  Add buttermilk and stir slowly.  Add the rest of the dry ingredients and mix until combined.  Pour into prepared pan and bake for 35-40 minutes. 

Take out of the oven, and mix together the three milks.  Cool the cake for five minutes, and then poke holes all over it with a fork.  Pour the milk all over the cake.  Let cool completely in the fridge for at least an hour. 

Beat together the butter and cream cheese in a stand mixer.  Beat in the vanilla.  Slowly add the powdered sugar and beat until smooth.  Frost the cake. 

To make the toasted coconut, add the shredded coconut to a frying pan, and cook over medium heat, stirring constantly until lightly browned.  Sprinkle over cake. 

EGGPLANT PARMIGIANA

Ingredients:

1 medium eggplant
1 cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
1 cup Parmesan cheese
1 lb. fresh mozzarella cheese, sliced into rounds
Olive oil, for frying
2 cups tomato sauce
Fresh thyme, rosemary and basil

Slice the eggplants into 1/4-inch thick slices
Mix the panko, thyme, rosemary, and Parmesan in a medium bowl. 
Bread the eggplant rounds in batches by coating them in the flour, then the eggs and then the breadcrumb mixture.
Heat a large skillet over medium heat and add enough oil to liberally coat the bottom of the pan. Pan-fry the breaded eggplant rounds in batches for 2 to 3 minutes, until both sides are golden brown. Immediately transfer them to a paper towel-lined plate. 
Place the rounds on a baking sheet lined with parchment and top each one with a piece of sliced mozzarella. Top with sauce.
Turn your broiler to high and carefully slide the cookie sheet under the broiler just long enough until the cheese melts. Garnish with fresh basil.

ROSEMARY CHICKEN

1 tablespoon olive oil
1 chopped garlic clove
1 chopped onion
4 pieces of boneless chicken breast
2 tablespoons fresh rosemary, chopped
1 pint heavy cream
1/4 cup cider vinegar


In a large skillet, saute the garlic and onions in olive oil.
Add chicken and brown. 
Add cream to the skillet and mix with the onions and garlic. Add the cider vinegar.
Cook over medium heat, scraping up the brown bits, onions, and garlic from the pan. Add chopped rosemary. Bring mixture to a boil and reduce to about half.
Pour sauce over chicken and simmer 30 minutes 

Lasagna Bowtie

-Perfect weekday meal

Ingredients

• 1 pound Ground beef
• 5 cups Bow Tie Noodles
• 3  jars of Spaghetti Sauce 
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)- I like oregano
• ½ cup Mozzarella Cheese
• ½ cup Sour Cream

Preparation

Fry ground beef in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
 (when I make pasta with a spaghetti ,I add 2 tb of margarine and 2 tb of sugar to my sauce and it has changed my life)

Add your beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it gone in 60 seconds

Sugar free french toast

• My Husband is diabetic. when we have pancakes and french toast, It is a must to keep him in mind!!!!!!!
• 4 whole Eggs
• 1/4 cup milk
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 4 slices Whole Wheat Bread (or Any Bread)
• 1 stick Salted Butter, Melted
• Softened Butter And Maple sugar free Syrup, For Serving
• if you are not Diabetic use regular maple syrup
• top with bananas- slice them and saute in butter for 2 minutes per side- optional

INSTRUCTIONS

In a pie pan, whisk together the eggs, and milk and half the cinnamon. Set aside.

In a separate pie pan, stir together the cinnamon. Use a fork to stir in 2 tablespoons of the butter .

In a large nonstick skillet, heat the rest of the melted butter over medium-low heat.

One by one, dunk the bread in the egg mixture (turning to coat),  pressing them gently so that they stick and totally cover the surface.

Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure they don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.

Chicken parmesan- quick and easy

Chicken:

• 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
• Salt pepper and garlic powder to taste
• 2 eggs
• 1 cup breadcrumbs 
• 1 cup of flour
• 1 cup grated Parmesan cheese
• 1/4 cup olive oil for frying
• 8 ounces provolone cheese, sliced
• 1 jar of spaghetti sauce
• 1 cup of milk

season chicken with salt pepper and garlic powder

mix egg and milk in one bowl

mix flour parmesan  and bread crumbs in one bowl

dredge seasoned chicken in milk wash, then into flour mixture

fry for 3 minutes per side

remove from skillet and top with cheese, that add sauce by the spoonful, being careful not to add too much

serve with pasta