Macaroni Salad

 

Ingredients

• ▢ 4 quarts water
• ▢ 1 tablespoon salt for boiling the pasta
• ▢ 1 pound  elbow macaroni
• ▢ ⅓ cup  red bell pepper finely chopped
• ▢ ⅓ cup celery finely chopped
• ▢ ⅓ cup red onionfinely chopped
• ▢ ⅓ cup carrots finely chopped
• ▢ ⅓ cup  dill pickle relish 
• ▢ 2 tablespoons dill pickle juice
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon  dijon mustard
• ▢ 1 tablespoon chopped parsley
• ▢ 1 tablespoon chopped chives
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon black pepper
• ▢ ⅓ cup sour cream
• ▢ 1 ½ cups mayonnaise

Instructions

• ▢ 
  In a large pot bring water and 1 tablespoon of salt to a boil. Cook pasta until slightly softer than al dente, about 6 to 7 minutes.
• ▢ 
  Drain pasta, rinse with cold water until cool, about 1 minute. Briefly drain excess water as the noodles should be slightly wet. Then add pasta to a large bowl.
• ▢ 
  Add and stir in the bell pepper, celery, onion, carrots, relish,dill pickle juice, apple cider vinegar, honey, mustard, parsley, chives, salt, garlic powder, and black pepper. Allow the mixture to sit for 5 minutes.
• ▢ 
  Stir in the sour cream and mayonnaise until combined. Taste and season with more salt and pepper as desired. The salad will become thicker as it sits f

Lemon pepper Wings

 

Lemon pepper wings 

Ingredients

• 3 lbs chicken wings party style wings cut into sections
• 1 cup all purpose flour
• 2 teaspoons salt
• 1 teaspoon pepper
• oil for frying
• 1/4 cup butter melted
• 1 1/2 tablespoons lemon pepper seasoning
• 2 tablespoons chopped parsley
• lemon wedges and parsley sprigs for servingoptional
• 1 teaspoon of Cajun seasoning 

Instructions

• Place the flour in a large bowl and season with the salt and pepper. Stir to combine. Then add Cajun seasoning and blend well.
• Place the chicken wings in the bowl; gently toss to coat with flour mixture.
• Heat 4 inches of oil in a large pot to 350 degrees F.
• Add the chicken wings to the pot in batches of about 6-8 wings. Fry for 10-12 minutes or until wings are deep golden brown and cooked through. Repeat with remaining wings.
• In a small bowl, combine the butter and lemon pepper seasoning. Brush the butter mixture over the chicken wings and toss to coat. Sprinkle with parsley and serve.
• Garnish with lemon wedges and parsley sprigs if desired.

Creamy Garlic Tuscan Salmon

 

Ingredients 

• 3 salmon fillets
• 2 teaspoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup (80ml) vegetable broth
• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
• 1 3/4 cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped

Directions

1. To make the creamy garlic Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through. 

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy garlic Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy! ❤️

Sausage Gravy W/ Biscuits

 

INGREDIENTS

• 1 pound breakfast sausage
• 2 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• Parsley for garnish

INSTRUCTIONS

 

• Place a large skillet over medium heat. Once the pan is hot, add the sausage. Use a wooden spoon to break up the sausage. Cook for 8 to 10 minutes or until no longer pink and nicely browned.
• Add butter to skillet and stir until melted. Sprinkle flour over sausage and stir to coat. Cook for 1 minute.
• Pour in 1 cup of milk. Stir to incorporate the flour and prevent lumps. Pour in the rest of the milk and stir.
• Bring to a simmer and cook until gravy thickens, about 8 to 10 minutes, stirring frequently to prevent the milk from scalding.
Remove gravy from heat. Stir in pepper, salt, garlic powder, and paprika. Sprinkle with parsley  before serving, if desired. Serve warm over biscuits.

Pasta with sausage

 

Ingredients

1 tablespoon extra virgin olive oil

• 1 pound Smoked Turkey Sausage sliced
• 1 cup diced onion about 1 medium onion
• 1 tablespoon minced garlic about 2-3 fresh cloves
• 2 cups chicken broth
• 1 10-ounce can diced tomatoes (with or without chiles) (like rotel)
• 1/2 cup milk or heavy cream
• 8 ounces dry pasta like rotini, penne or farfalle
• salt and pepper to taste
• 1 cup shredded Cheddar-Jack cheese
• 1/3 cup sliced scallions for garnish

Instructions

• Add olive oil to a 5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
• Add chicken broth, tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender and most of the liquid is absorbed.
• Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. (You could also broil for a couple of minutes to melt the cheese).

German chocolate cake

 Ingredients:

For the cake:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup of water

2 cups flour

1 teaspoon baking soda

1 teaspoon of baking powder 

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups of sugar

4 eggs, separated

1 teaspoon vanilla1 cup buttermilk

For the coconut-pecan frosting:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

Directions

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pan with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda, baking powder and salt. Beat butter and sugar in a large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto the top of the cake.

Fried Cabbage

Ingredients

• 1 head cabbage
• 1 pound thick cut bacon
• 1 onion
• 2 cloves chopped garlic
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 tsp black pepper
• 1 tsp salt 
• 1 orange bell pepper diced 

Instructions

1. Cut bacon into bite size pieces and Fry in a medium heat until brown and crispy.
2. Remove bacon and leave grease from bacon in pan
3. Place Onion and garlic in the pan and fry for 1-2 minutes and then add diced orange bell pepper.
4. Chop up your cabbage into bite size pieces.
5. Place cabbage in the pan along with spices.
6. Stir and cook on a medium heat for 5-7 minutes or until cabbage is tender.
7. Stir bacon back in the pan and mix with the cabbage. 
8. Serve and Enjoy!

Baked Chicken Thighs

 

Ingredients

BONE-IN, SKIN-ON THIGHS

• 8 bone-in, skin-on chicken thighs

BONELESS, SKINLESS THIGHS

• 8 boneless, skinless chicken thighs

Spice blend for both types of chicken thighs

• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp season salt 
• 1/2 tsp black pepper 

Instructions for both bone in or out

I used bone in

BONE-IN, SKIN-ON THIGHS

• Preheat oven to 425 F. Mix together spice blend in a small bowl. Pat chicken thighs dry then cover with spice blend. 
• Line a baking sheet with parchment paper and add chicken thighs, skin facing down. Bake for 25 minutes, then flip over and broil on high for 1-2 minutes if you're looking for extra crispy skin (optional...watch closely to make sure they don't burn!) Serve and enjoy!

BONELESS, SKINLESS THIGHS

• Preheat oven to 425 F. Mix together spice blend in a small bowl. Rub chicken thighs with spice blend. 
• Line a baking sheet with parchment paper and add chicken thighs with bottom area facing down. Bake for 12 minutes, then flip and bake 8 more minutes. Serve and enjoy!