Salmon w/ spinach cream sauce

 

Ingredients

• 2-3 tablespoons olive oil
• 2 6 oz salmon filets
• 1 tablespoon butter
• 2 cloves garlic, peeled and minced
• 1 small shallot, finely chopped
• ½ cup heavy cream
• ¼ cup vegetable broth
• ¼ teaspoon red pepper flakes
• 9-12 oz fresh spinach leaves
• 1 tablespoon flat leaf Italian parsley, chopped
• kosher salt and pepper and paprika to your liking 
• I serve my salmon on a bed of mashed potatoes 

Instructions

• Pat the salmon filets dry with a paper towel. Heat olive oil in a large skillet over medium high heat, until shimmering. Be careful that it doesn't smoke. The pan must be hot so the salmon doesn't stick to it and gets nice and crispy. Add salmon, skin side up and sear for 3 minutes, until light brown. Flip and continue to cook for another 2-3 minutes or more, skin side down, depending on the thickness of your salmon and well-cooked you want it. Times are for medium to medium well. 
• Remove the salmon from pan and set aside. If there is a lot of excess oil in the pan, wipe it with a paper towel. Add butter along with the garlic and shallot, cooking for 1-2 minutes, stirring often with a wood spoon. Add vegetable broth, red pepper flakes, and cream, bringing everything to a low simmer over medium heat. Stir consistently until the sauce thickens and reduces by almost half. Add spinach and stir until lightly wilted - around 2-3 minutes. Season the spinach cream sauce with salt and pepper to taste. Add a pinch of paprika.
• Nestle the salmon filets back into the spinach cream sauce and top with parsley.

Crispy chicken and bow tie pasta

 Crispy chicken and bowtie pasta 

Ingredients

For the chicken & pasta:

4 chicken tenderloins

4 cups of corn flakes

3/4 cup of flour

1/2 tsp. salt

1/2 cup of milk

Olive oil

1 pound of bowtie pasta (farfalle)

For sauce:

1 container of Philadelphia cooking creme (Italian cheese and herb flavor)

2 cans cream of chicken soup

1 cup of chicken broth

1/2 cup of milk

1/2 bag of spinach 

Instructions

1. In a bowl, crush the corn flakes into small pieces. You can use a food processor for this, or put them in a ziploc bag and smash them, but I used the best tools -- my hands :)
2. In another bowl, mix the flour and salt together.
3. In another bowl, pour your milk in.
4. Assemble the bowls in an assembly line: milk, flour, corn flakes.
5. Dredge the chicken in milk then flour and place on a plate.
6. After you have done that for all the chicken pieces, pop in the freezer for about 5 minutes.
7. After 5 minutes, take the chicken pieces out and dredge them in milk and then cover them in corn flakes.
8. Heat up a skillet on medium heat and add some olive oil to the pan.
9. Place 2-3 pieces of chicken in and cook each side for about 5 minutes each, or until the crust is brown and the chicken is cooked.

Don't burn them!!! If you think you're burning them, turn the heat lower.

1. While the chicken is cooking, boil water for the pasta. Add in a handful of salt and a drizzle of olive oil.
2. Cook the pasta and drain it once it's done and return to pot.
3. When the chicken has finished cooking, place them on a plate and cover them in foil to keep them warm and crisp.
4. In the same skillet you cooked the chicken in, add all the ingredients for the sauce and whisk them together. But add the broth and spinach first and let it cook for five minutes and then add the other ingredients for the sauce.
5. Let It'll all combine into a nice, thick and smooth mixture , it will happen in a matter of minutes.
6. Remove from heat and pour over pasta in the pasta pot. Stir until pasta is well coated.
7. Slice the chicken into strips and serve over your pasta!
8. Add parsley flakes to jazz it up a bit.

Crispy fried catfish

 

Ingredients

• 4 catfish filets
• ¼ cup buttermilk
• 1 egg
• 1 tablespoon brown mustard
• 1 tablespoon hot sauce
• 1 cup cornmeal
• 2 teaspoons salt
• 1 teaspoons paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon dill
• 1 teaspoon garlic powder
• ½ teaspoons black pepper
• Vegetable oil for frying

Instructions

• In a large bowl, prepare the batter by combining the buttermilk, egg, mustard, and hot sauce.
• Place the catfish filets in the buttermilk mixture and marinate for 30 minutes.
• In a shallow dish, mix together the cornmeal, salt, paprika, cayenne pepper, dill, garlic powder, and black pepper.
• Heat the oil in a large skillet over medium-high heat. Remove each filet from the marinade and shake off any excess. Coat both sides with the cornmeal mixture. Shake off excess cornmeal and fry for 3 minutes on each side.
• Or until well done and nice and crisp.

Hush Puppies

 

• 1 cup cornmeal (see notes)
• 1 cup all purpose flour
• 1–2 tablespoons sugar (see notes)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon Cajun or Creole seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup milk
• 1/2 tablespoon white vinegar
• 2 tablespoons vegetable oil
• 1 large egg
• 3 tablespoons grated onion
• Oil for frying (canola, vegetable or peanut)

INSTRUCTIONS

1. Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper in a large bowl.
2. In a separate medium bowl add your milk and vinegar; let sit 5 minutes.  Whisk in vegetable oil, egg and onion.  Add wet ingredients to dry ingredients; mix just until incorporated.
3. Heat 1 1/2 inches of oil in Dutch Oven or heavy skillet to 365 degrees.  Using two small spoons; scoop a rounded spoonful on to one spoon and gently push it off with the second spoon.  Fry for 3-5 minutes or until golden brown.  Drain on paper towels.  Serve promptly.

NOTES

• Both white and yellow cornmeal are good for making hush puppies.  White cornmeal is slightly sweeter.
• Add the full 2 tablespoons of sugar if you like your hush puppies fairly sweet.
• Bring your egg and milk to room temperature.
• Mix the ingredients just until incorporated and let the batter sit while you heat the oil.
• Try to maintain a constant oil temperature by using a deep fryer or heavy pot with a thermometer.
• Drain them on paper towels after frying.
• Use an oil with a high point like vegetable oil, canola oil or peanut oil.
• To drop the hushpuppies in the fryer use two tablespoons.  One to scoop up a rounded mound of dough and the other one to gently push it off with.  However do not worry if all of your hush puppies are not perfectly round as they will still taste equally delicious.

Glazed Brussel sprouts

 

Brussels sprouts 

INGREDIENTS

2 pounds brussel sprouts, larger ones quartered and smaller ones halved

• 6 oz bacon, chopped
• 2 teaspoons seasoned salt
• 2 tablespoons pure maple syrup
• 2 tablespoons extra virgin olive oil 

INSTRUCTIONS

• Preheat your oven to 425 degrees. Add the brussel sprouts onto a sheet pan along with the chopped bacon. Evenly season with the seasoned salt, maple syrup and olive oil. Toss to coat.
• Bake for 50 minutes to 1 hour, or until the brussel sprouts are crispy and caramelized. Stir and flip the brussel sprouts halfway through the cooking process to get even browning and cooking. Enjoy!

Grinder Sandwich

 

Ingredients

For the grinder salad:

• 1 cup mayonnaise
• 2 Tablespoons red wine vinegar
• 2 cloves garlic, minced
• ½ teaspoon fresh cracked black pepper
• ½ teaspoon dried oregano
• ½ teaspoon red chili flakes
• ¼ teaspoon kosher salt
• ¼ cup sliced pepperoncini peppers
• ¼ red onion, thinly sliced
• 1 head iceberg lettuce, shredded

For the sandwich:

• 16 ounce Italian loaf of bread
• ½ pound thinly sliced provolone cheese
• ½ pound thinly sliced ham
• ¼ pound thinly sliced Sopprasetta salami
• ¼ pound thinly sliced Genoa salami
• 6 thinly sliced deli-sized pepperoni

To assemble the sandwich:

• 2 ounces freshly grated Parmigiano-Reggiano cheese
• 1 large beef steak tomato, sliced

Instructions

• Whisk together the mayonnaise, vinegar, garlic, pepper, oregano, chili flakes, and salt until combined.
• Add the sliced pepperoncini and sliced red onion and stir around in the dressing until coated. 
• Add the lettuce, and using tongs or a fork, toss it in the dressing to coat, set aside.
• Preheat the oven to 350°F. 
• Cut the bread in half and place it on a baking sheet (cut side up). Remove most of the inside of the bread leaving about ½ inch of the bread.
• Add half of the provolone cheese to each side. Place in the oven until melted (about 4 or 5 minutes).
• Layer the ham slices on one half of the sub and layer the soppressata on the other half.
• Top the ham with the salami slices. Then top the soppressata with the pepperoni.
• Place back in the oven to warm up the meats and to toast the bread (about 5 minutes).
• Remove from the oven then sprinkle the tops of the meat with ¼ of the Parmesan cheese. 
• Add tomato slices then drizzle the tomatoes with olive oil and add salt and pepper (to taste).
• Next, we're gonna add some of that beautiful grinder salad we made earlier. Top with the remaining parmesan cheese.
• Add the top half of the sandwich over the bottom half (pressing it down gently).
• Cut into slices and serve! (Optional) melt 2 tablespoons of butter and brush lightly over the top of the sandwich and sprinkle with oregano and parsley flakes to make it look more professional and cute 🥰 

Creamy chicken pasta w/ bacon

Ingredients

Main Ingredients:

• 6 bacon strips
• 2 tablespoons olive oil
• 1 pound boneless and skinless chicken (thick in size, such as chicken breasts)
• salt and pepper
• 1 teaspoon garlic powder
• 1 tablespoon butter
• 3 garlic cloves (minced)
• 4 small tomatoes (diced)
• 2 cups spinach
• 1 ½ teaspoon paprika
• 1 teaspoon Italian seasoning (more, if desired)
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• 1.5 cup heavy cream
• 1 cup Parmesan cheese shredded (more for garnish)

Pasta:

• 10 oz. penne pasta
• 2 tablespoons Parsley (chopped)

Instructions

• BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
  
• CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.
  
  Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
  
• Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
  
• Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
  
• Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
  
• Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
  
• PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
  
• Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
  
• TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

Cheesy potato breakfast casserole

 Cheesy potato casserole 

Ingredients

• 1 pound Italian Sausage, cooked
• 1 yellow onion, chopped, sauteed in sausage grease
• 7 eggs
• 1/2 cup milk
• 8 diced red potatoes covered in olive oil and cooked in the air fryer for 14 minutes on the potatoes setting 
• 8 ounces of shredded white Cheddar Cheese
• Salt & Pepper, to taste 

Instructions

1. Preheat oven to 350. Spray medium casserole dish (we used 9 x 13) with non-stick spray. Set aside.
2. Prepare sausage and onions.
3. In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping.
4. Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes.
5. Allow casserole to rest for 15 minutes if you dare 🤣. Serve and enjoy!

Simply delicious drink

 Simply delicious 

One container of lemonade 

One packet of blue raspberry lemonade powdered drink 

Empty one packet of kool aid into one bottle of lemonade place the cap back on and shake it - shake it like a Polaroid picture 🤣🤣 take a sip and there will be a party 🎉 in your tummy 

Air fryer chicken legs

 

Air fryer chicken legs 

INGREDIENTS

• 
  6 medium Chicken drumsticks (~1 1/2 lb total)
• 
  1/4 cup Unsalted butter (softened)
• 
  1 tbsp  parsley flakes 
• 
  2 cloves Garlic (minced)
• 
  3/4 tsp Seasoned salt (divided)
• 
  1/2 tsp Smoked paprika
• 
  1/4 tsp Black pepper

INSTRUCTIONS

• Preheat the air fryer for 5 minutes at 380 degrees F (193 degrees C). Pat the chicken dry with paper towels.
  
• In a small bowl, make the compound butter by mashing together the butter, garlic, parsley, and 1/2 teaspoon seasoning salt with a fork.
  
• Run your hand under the skin on each chicken leg to separate it from the meat. Place a dollop of compound butter under the skin and press the skin gently so that it spreads out underneath.
  
• Season the chicken drumsticks (over the skin) with smoked paprika, pepper, and the remaining 1/4 teaspoon seasoning salt.
• Place the chicken drumsticks in the air fryer in a single layer, skin side down. Air fry for 10 minutes. Flip over, then air fry for 8-10 more minutes,  then flip and cook a third time for 10 minutes until internal temperature reaches 165 degrees F (74 degrees C).

Taco Soup

 

Taco soup 

INGREDIENTS

  

• 1½ lbs ground beef
• 1 (15.25 oz) can of black beans (drained and rinsed)
• 1 (15.25 oz) can of kidney beans (drained and rinsed)
• 1 (15.25 oz) can of whole kernel corn (drained and rinsed)
• 2 (15.25 oz) cans of diced tomatoes
• 1 (1 oz) package of taco seasoning I use original but you can use mild or hot also.
• 1 (1 oz) package of ranch seasoning.
• 1 pint or 2 cups salsa I prefer homemade salsa but you can use any brand. Use and mild or as hot as you like!
• 2½ cups water
• 1 pack of corn tortillas sliced and fried in vegetable oil for the toppings
• 
  
  
  

INSTRUCTIONS

 

• In a large pot over medium-high heat. Brown ground beef until it is no longer pink. I like to drain excess fat after the ground beef is cooked. Place cooked cooked beef on a paper towel lined plate. This will help absorb any additional fat.
  
• In a large pot add drained black beans, drained kidney beans, diced tomatoes, and drained corn. Stir to mix well.
  
• Add in salsa, water, taco seasoning, dry ranch seasoning, and stir well.Heat to a boil and reduce heat to med low. 
  
• Add cooked hamburger back into the pot and stir to combine. Simmer on low for 15-20 minutes.
  
• Serve warm and add your favorite toppings. Enjoy!