2 lbs beef 90/20 the good stuff
1/2 cup shreds motz
1 tbs basil
1 tbs oregano
1 tsp garlic powder
4 garlic cloves minced
2/3 cup Parmesan cheese
1 cup Italian bread crumbs
Salt and pepper to taste
Mix everything in a bowl until there are no clumps. Then roll into 2 inch balls, then poke hole in center and rotate meatball to open center up. Take cheese and insert into middle and close and roll until you can’t see cheese and it’s fully closed. Place into a skillet with a little olive oil and brown in both sides. Then place into oven at 400 degrees for 10 minutes. Remove and set aside.
To make sauce chop garlic cloves and sauté in olive oil until soft. Then pour in your choice of sauce. You can also make Italian sausage and add! Yum! Then add meatballs to sauce and let cook in low to meld flavors. Serve over pasta!
2 medium sweet potatoes
1 pound ground turkey
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese
1/2 tsp pepper
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper
1/2 tsp Mexican chili powder (or child powder)
Salt to taste but just a tad
6 leaves of ice burg lettuce
1 Roma tomato
1/4 cup whit wine vinegar
3/4 cup olive oil light
First you must roast the sweet potatoes you can do this in the oven by poking holes with fork and placing onto pan in a preheated oven at 400 degrees for 1 hour.
(For quick cook in microwave poke holes place into bowl with a little water and microwave for 6-10 minutes until soft)
Then remove flesh of potato and place into bowl. Add the turkey, seasonings, egg and cheese. Mix well with ya DS and make into patties. (They will seem sticky but they will cook well)
Place into a pan drizzled with olive oil cook on medium heat 4-6 minutes on each side. They should start to brown before you flip so they don’t fall apart.
In a blender or food processor add olive oil, vinegar, squeezed lemon juice, avocado (remove skin and seed). You can add a few fresh cilantro leaves for an extra freshness. Then blend until smooth.
Place a lettuce leaf on a plate then place turkey burger, too with your choice of toppings. Tomato, cilantro, sliced radishes and cilantro. Drizzle with sauce and wrap up and enjoy! Serve with a side salad! Enjoy!
2 cups apple cider or white vinegar
2 cups water
2 tbsp kosher salt
1 tsp red pepper flakes
4 garlic cloves
1 tbsp sugar
1 tsp peppercorns
3 sprigs dill
In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.
Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!
4 chicken thighs or any chicken I guess
8 baby carrots diced
1 onion diced
1 cup chopped celery (use the heart with leaves)
2 garlic cloves
3 cups fresh kale
4-6 cups of water
1-2 Chicken cubes or tsp bouillon
First in a Dutch oven drizzle pan with olive oil. Dice up the onions, carrots, celery and garlic cloves. Add these to pot and began to sauté in medium heat, until they become fragrant and began to soften. About 6 minutes or so. Then add in watch and uncooked chicken. Cover and bring to a boil. Let boil for 20 minutes or until the chicken is falling off the bone. Cut lemon in quarters and squeeze into pot. Drop lemons into pot also. Add chicken bouillon, and stir. Last add in kale and cover and boil another few minutes until kale is wilted. To serve place a lemon slice in each bowl. That’s it enjoy. It’s a nice light bright soup.
For the sauce:
3 heaping tbsp peanut butter creamy
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp chili sauce
2 tbsp water (a little less)
1 tsp fresh grated ginger
You can pretty much put any veggies you have on hand in these rolls. But this time I used.
Thin sliced red cabbage
Red peppers thin sliced
Vermicelli rice noodles
8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)
Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.
First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.
Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.
For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.
Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! 😊
8 slices marble rye bread
12 slices corned beef (3 slices per sandwich)
8 Swiss cheese slices
2 cups Grated mozzarella cheese
Thousand island dressing
1 stick Butter
Fist have a pan that is hot or a flat iron skillet. Butter one side of each bread and lay on grill and then top with Swiss cheese, corned beef, sauerkraut about a tsp, thousand island dressing, and then mozzarella cheese and place other side of bread in. Carefully flip and brown other side and let cheese melt. Alice in half and serve with chips and cheese dip! Yum!
4 lbs corned beef brisket package with seasoning.
1 14.9oz can Guinness
1 medium yellow onion cubed
2 large carrots cubed
3 celery stalks halved
4 red potatoes halved
1/2 he’d of cabbage quartered and placed inside.
Pickling seasoning from packet (or your own)
Than place everything into you instantpot and turn on high setting and cook for 60 minutes. I did two roasts and doubled recipe and it was perfect fall apart juicy I almost couldn’t control myself with stuffing it my mouth as I was trying to put in into the serving platter!🤣
To make Ruben Sandwich out of the corned beef. see Rubens recipe.
To serve place into platter slice or shred and serve with veggies and crusty Irish bread and a cheese dip! Yum (see Guinness cheese dip recipe) 😉
1/4 cup of milk
4 tbsp chopped chives
2 tbsp chopped fresh dill
1/4 cup fresh mozzarella diced
1/4 cup feta cheese
4 slices prochutto
Kalmata olives sliced (however many you want) I love the salt briny flavor!
1/4 cup I had some Italian salami so I threw in some diced pieces of that to! 😉
1/4 cup diced ham yes I had that in hand that day to use up also!
1/4 cup diced tomatoes
Salt and pepper to taste
Start with preheating oven to 350 degrees. Then in a bowl crack eggs and add milk whisk together until fluffy this is key it had to all be one color and very fluffy looking. Then add salt and pepper to taste. Pour into a “lightly oil sprayed” pie plate. Next chop all ingredients. Then add the meat, and cheese😉 (YUM) (save out a little feta for topping before serving, just a few sprinkles) Then sprinkle in chives, dill and olives. Give the eggs a little wiggle and make sure everything is being evenly distributed. (Leave out tomatoes, a sprinkle of dill and feta)
Place into oven and bake for about 30 minutes until it fluffs up. Once center is fluffy and high but not browning yet. Remove, and sprinkle on tomatoes, fresh dill for color and taste, and feta cheese, if you have a few extra olives that didn’t make it in the pan throw those on to! 😉 Then place back into oven for another 5 minutes just to warm the top veggies. Remove let cool for s few minutes and cut into 6-8 slices! If you want a sauce to go with this a hollandaise sauce would make this killer! 😊 Enjoy!!!
3-4 chicken breast cooked and shredded
1 cup chopped carrots
1 cups diced celery
1 medium onion diced
2 tbsp butter
8 cups chicken stock
1 tbsp thyme (dried)
Salt and pepper to taste
2 cups flour
2 tbsp baking powder
1 tsp garlic salt
1 tbsp parsley flakes
1 tsp thyme
4 tbsp butter soft
2/3 cup milk plus a few more tbsp
First cook and shredded chicken. Then dice and chop veggies. Drizzle sauté pan with olive oil and add 2 tbsp butter. Add in veggies and sauté until they become fragrant and soften. Pour in chicken stock and bring to a boil. Let boil about 10-15 minutes until carrots and veggies are soft. Make sure cover is tight so that you don’t boil down liquid (If to much stock boils off make sure to add a cup of water and bring back to a boil)
In a bowl add all ingredients for dumplings and mix. Dough should be thick and a tad sticky but not wet. Drop dough into boiling pot a tbsp and a pinch more. Do not stir, cover and leave on a low boil for about 7-10 minutes until dumplings are puffy and cooked through. Keep warm and serve! Enjoy!