Fist you will need to heat oven to 400 degrees. Place nan bread into oven for 5-7 minutes on let crisp then flip and do bake for 3-4 minutes on other side. Remove and then add marinara sauce and layer olives, cheese, tomatoes and basil. Place back into oven until cheese is melted and starting to brown remove and cut into 4 slices. Add a few fresh basil pieces, red pepper flakes and Parmesan. Dip in side of marinara and enjoy!😋
First you need to cut the lamb between each bone. Chop parsley and mince garlic cloves remove stems of thyme. You’ll need about 1/4 cup chopped parsley and 1 tbsp or more of thyme and 4-5 garlic cloves. Put into bowl and drizzle olive oil over top about 1/4 cup add salt and pepper to lamb chop and pour the mixture over lamb let sit for at least 15-20 minutes. Heat a cast iron pan with olive oil and place lamb in on each side for 3-4 minutes. Remove and let rest for a few minutes. For rice cook rice as directed add in bowl mix parsley chopped, thyme and garlic cloves minced sauté in same pan as that lamb was cooked in. Pour over rice an I’d add garlic salt to taste and serve. Enjoy 😉
This is an amazing sandwich you can make your own. Put your favorite veggies and cheese on it for your twist on this chicken Parmesan!
Chicken breast (slice thin usually can slice 3 times per one chicken breast)
Peppers, onions, asparagus & eggplant
Oil for frying
First you will need to take and slice your chicken breast thinly. I can usually get 2-3 slices per breast depending on how think to begin with. In a bowl whisk together eggs and dump bread crumbs onto a plate. Then dip the chicken into the eggs and then into the bread crumbs. Heat oil and make sure it’s hit so chicken doesn’t get soggy. Fry chicken. On each side for about 2-3 minutes until golden brown. Repeat the same steps with eggplant. Slice, dip in egg and bread crumbs and fry. Then place the baking sheet into over at 400 degrees with chicken and eggplant for about 10-12 minutes until chicken is cooked clear through. Remove from pan and place on plate with paper towels and soak up any extra oil on chicken and eggplant. Slice onions and peppers and cut tops of asparagus off place into skillet and sauté in a little butter for a few minutes. I like my veggies crunchy so I only allow to start to turn brown and remove from pan. Next slice baguette or whatever bread you choose and butter then place into oven and brown for a few minutes. Take out and place chicken on bread add a little sauce and cheese then layer veggies and eggplant then a little more sauce and cheese. Place in oven until top layer of cheese is golden brown don’t bake with top of bread on. When cheese is golden brown put the top pice of bread on and serve with a side of marinara! Enjoy!!
For side of cucumber slice, squeeze lemon juice over top and sprinkle with garlic salt! 😉
This pork chop is super easy a little salt and pepper on both sides of chop, add olive oil to pan and heat. Sear both sides and remove from pan take brown mustard and rub onto both sides of chop and return to pan medium heat add minced garlic to olive oil pan and brown for a few minutes.
For Rosemary potatoes dice potatoes into small chunks and boil in a little water until medium/hard. Remove and pay dry put onto oiled baking sheet and drizzle olive oil over potatoes. Add a tablespoon of dried rosemary, basil and oregano. Salt and pepper to taste. Put into over @425 until golden brown.
I absolutely love these potatoes! So easy and flavorful no need to top with anything. All you need is baby potatoes I used the mixed bags of yellow and purple! Put whole into boiling water and boil for 7 minutes until they are soft enough to smoosh. Drain water and place onto sheet pan, smoosh with a fork, spoon or cup. Once smooshed drizzle with olive oil, salt, pepper, rosemary, basil and oregano. Place into pre heated over @ 425 bake for about 10 minutes and then flip potatoes over. Bake another 5-7 minutes take out and enjoy as a side to any meal or a yummy snack!!
First you will need to trim excess fat off of the rack of lamb. Next Salt and pepper rack of lamb. In a hot cast-iron pan drizzle with olive oil and sear fat side down about 4 mins per side. Set aside.
You will need
1/4 cup fresh parsley,
2 springs thyme,
2 Springs Rosemary
1/2 cup of breadcrumbs
put into food processor until finally chopped. Next rub lamb chop with stone ground Dijon mustard and coat lamb with herb mixture and place back into pan fat side down. Seat for 1 minute to brown crust then flip over and place into oven for 8-10 mins @400 degrees remove and let meat rest, then enjoy!
To make Cabernet sauce remove lamb from skillet and mix 3 tablespoons flour until mixed into drippings. Next add 1 cup beef broth, 1/2 cup Cabernet and bring to a boil. Reduce heat and let simmer until the sauce has reduced by half and has thickened. Drizzle over meat and enjoy!!!!
5 pads of butter add 5 cloves garlic, 1 tsp basil and one tap oregano and 1/2 tsp garlic salt. One hot and melted add shrimp until they are cooked and butter starts to carmelize and stick to shrimp remove from heat and set aside.
Chop 2 cups kale and one romain lettuce mix in bowl and drizzle with olive oil and salt and pepper to taste, slice fresh radishes and place on top of kale mix, slice avocado and place on top sprinkle poppy seeds on top, add fresh tomatoes and then steamed green beans with fresh Parmesan. Add shrimp to salad and top with ceased vinaigrette dressing (I picked this up at Aldis) mix and enjoy!!
This is the perfect end of summer slow cooker. Easy to bring in picnics or potlucks and packed full of flavor.
Pork butt shoulder roast (I had a 4.5 olbs one)
Fresh minced garlic (5 cloves)
OK guys this is actually super quick and easy looks like a lot of ingredients but you only need a little of each!
First you want to take out your pork roast salt pepper and olive oil both sides and Rub into meat.
Take one cup orange juice
1/4 cup olive oil
4 cloves minced garlic
3 tablespoons fresh chopped cilantro
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked Paprika
1 tablespoon garlic powder
half a lime juiced
stir together in bowl
Take fork and poke holes into roast slowly add the liquid and massage into meat
Cook on high For 4 hours in crock pot if liquid is running low add 1/2 cup to 1 cup chicken stock. Then remove bones and fat and pull apart. Cook another 1-2 hours or until meat is super soft and fallen apart. Enjoy
To use on tacos:
Add to tortilla
Fresh red onion chopped
Mexican crumble cheese (I’ll get the name lol)
Hot sauce or salsa for extra flavor 😁
Also corn tortillas are the best just add a little olive oil to pan and brown each side of corn tortilla! You’ll never want to have another taco any other way! Enjoy!
These shrimp are so juicy and are great alone as an appatizer or throw into a salad to make a healthy meal.
One bag jumbo uncooked shrimp ( thawed)
2 large garlic cloves minced
4 tbsp unsalted butter
Add butter, garlic and shrimp to medium heat and cook until shrimp is pink. Squeeze both lemons over shrimp and drop lemons into pan cook a few mins longer until lemons are charged. Add shrimp to plate and drizzle butter and lemon from pan over top of shrimp add parsley and serve.