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Magnolia beef ramen

You’ll need:
1 1/2 lbs flank steak cut into strips
1/4 cup olive oil
6 tbsp corn starch

4 packs ramen noodles
1/4 cup matchstick carrots
4 green onions chopped
4 garlic cloves
1 inch fresh ginger grated
Fresh cilantro
1 jalapeño

Sauce:
2 cups low sodium chicken stock
2/3 cup soy sauce
2/3 cup loose packed light brown sugar
2 tbsp toasted sesame oil
Pinch red pepper flakes
1 tbsp sesame seeds


Directions:
Thinly slice steak. Mince garlic. Heat oil in sauté pan and 2 cloves minced garlic. Toss steak in corn starch and add to pan. Cook until browned. Remove from pan and add all ingredients for sauce and stir. Add in the grated ginger and the remaining garlic. Bring to a boil and let reduce for 5 minutes. Cook ramen as directed (do not add seasoning packet) . Once sauce begins to reduce, add steak back into pan along with carrots, green onion and sesame seeds. Let simmer another 3-4 minutes then add in the cooked and drained ramen. Mix and top with jalapeños and fresh cilantro. Enjoy!

Ingredients:

You’ll need:

Dinner · PASTA · Uncategorized

Baked ziti

You’ll need:

  • 1 lb ziti noodles cooked
  • 1 lb burger
  • 1/2 lbs led Italian sausage
  • 1 16.5 can diced tomatoes
  • 2 jars pasta sauce
  • 1 lb shredded mozzarella cheese
  • 1 tsp Garlic powder
  • 1 tsp oregano
  • 1 tsp basil

First brown meat and drain fat. Then add the seasoning and diced tomatoes, & pasta sauce, into the meat and stir well to combine. Cook noodles until Aldente (leave a little hard because we also bake and they cook more) in a 9 by 13 pan pour the noodles, then add the meat mix. Stir to mix then top with cheese cover and bake at 350 for 30 minutes. Remove foil and bake another few minutes to brown the cheese then enjoy!

Appetizers · Dinner · Lunch · Meat · Side Dishes · Uncategorized

Turkey pot stickers

You’ll need:
1 lb ground turkey
1/3 cup Parmesan Cheese
2 pinches red pepper flakes
1/2 cup fresh parsley chopped
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh grated ginger
3 tbsp soy sauce
1/3 cup grated cabbage
12 oz pot sticker wrappers
(Cilantro or green onions for topping)

Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 tsp sesame oil
1/4 tsp ground ginger
1/2 tsp sesame seeds

First mix all ingredients in for the meat filling (not the pot sucker wrappers or sauce ingredients)
Mix well with hands. Get a small bowl of water and the wrappers opened and ready to use. Take about 1 tbsp of meat mix and add to wrapper, dip your finger in the water then wet the edges all the way around wrapper. Then take the center and fold over and punch top, do this to the sides so they are tightly closed. Making a moon shape. Repeat until all filling is gone. Then take a skillet and turn on medium high heat. Add 4 tbsp vegetable oil and heat to sizzling. Add pot stickers bottom side down to pan and brown bottom for about 4 minutes. Then add 1/2 cup water and bring to a boil. Cover with a tight fitting lid and lower heat to medium low and let boil until water is evaporated about 10-12 minutes. Make sure you shake the pan every few minutes so the pot stickers don’t stick to pan. Once water is gone sprinkle with sesame seeds and cook another 2-3 minutes uncovered. To me and ok e on platter sprinkle with either chopped cilantro or sliced green onions. Mix all ingredients in bowl for sauce and serve with pot stickers. Enjoy!!
Uncategorized

Jamaican Jerk chicken & broccoli

You’ll need:
6-8 boneless skinless chicken thighs
1 head fresh broccoli
1 15oz jar Jamaican jerk sauce (I used food network brand)

Directions:
In a skillet drizzle with olive oil and heat until sizzling. Then add in your chicken thighs. Cook on each side about 6 minutes or until chicken is browned on both sides. Remove from pan and cut into bite size pieces. Place back onto pan and cook until chicken is cooked through. Add broccoli and begin to sauté to soften. After 3 minutes add in the sauce and turn to medium heat. Let sauce bubble with the chicken and broccoli for about 5 minutes. Then turn oven to brook setting. Line a sheet pan and pour chicken and broccoli onto pan. Place in oven and let the top carmelize. Remove and serve over rice. Enjoy!
Uncategorized

Venison sloppy joes

Ingredients:
1 lb venison or beef
1 medium onion diced small
1 10 oz can tomatoes & green chili’s
4 tbsp tomato paste
1 cup beef broth or stock (bullion)
1 tsp chili power
1 tbsp brown sugar
2 tbsp Apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp brown mustard (I used spicy)
1/2 tsp red pepper flakes
1 tbsp olive oil
1/2 cup ketchup


Directions:
Cook meat and drain fat. Dice onions small then add to skillet with a tbsp love oil. Let onions cook on medium heat until soft and translucent about 5 minutes. Then add the meat back to pan. Pour in the beef broth and bring to a boil. Boil for about 3 minutes until liquid evaporates. Then add in seasonings, vinegar, Worcestershire, tomatoes and chilies. Simmer on low for 4-6 minutes to let flavors meld. Then add in ketchup and stir until mixed we’ll let simmer another 2 minutes then enjoy!!
Chicken · Dinner · Lunch · Uncategorized

Low main & broccoli chicken

You’ll need:
1 lb spaghetti noodles cooked
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup diced celery
1 tbsp sesame seeds
2 tbsp olive oil
1/4 cup soy sauce
3 tbsp toasted sesame oil
1/4 cup rice vinegar
Green onions for garnish

2 chicken breast
1 head broccoli
2 tbsp honey
1/3 cup soy sauce
1 tbsp toasted sesame oil
4-6 tbsp rice vinegar

Driections:
Cooked chicken and slice. Cook spaghetti noodles, drain and set aside. Chop cabbage into thin slices, shred carrots and slice celery. In a sauté pan add olive oil and then add chopped veggies. Sauté for 3 minutes then remove from skillet. In skillet add soy sauce, sesame oil and rice vinegar. Bring to a low boil and then add in noodles mix well and taste add salt and pepper if necessary or more sesame oil. Add veggies back into noodles along with sesame seeds. Mix well. Cut broccoli florets and rinse. In sauté pan add in sliced chicken with a little oil and brown. Add in honey, soy sauce, vinegar and sesame oil. Add in broccoli florets and bring to a low boil. Let simmer for 5 minutes and remove. Plate and serve. Enjoy!

Uncategorized

Chicken Quesadillas

You’ll need:
3 chicken breast shredded
1 15oz can tomatoes & green chili’s
1 cup water
4-6 tbsp taco seasoning
10- 12 flour tortillas
1 yellow pepper diced
1/2 red onion diced
2 jalapeños sliced
1 cup diced white processed cheese (valveta)
1 cup Colby jack shredded cheese
Salsa
Sour cream
Cilantro

Directions: preheat oven to 425 degrees.
Then cook and shred chicken you can do this before hand and keep in freezer or fridge. Then add chicken, taco seasoning, can of tomatoes and 1 cup water and bring to a boil in sauté pan. Let boil for about 3 minutes until liquid begins to evaporate. Then add in 1 cup white processed Queso cheese. Mix cheese until melted and remove from stove. Place 5-6 tortillas onto a baking sheet and drizzle with a little olive oil. Place into oven for 3 minutes to crisp. Chop veggies and place into sauté pan and drizzle with a little olive oil. Sauté for 5 minutes to soften veggies. Remove tortillas from oven and add chicken mix, and your choice of toppings. Placee back into oven for 3-5 minutes to heat. Remove and top with salsa, sour cream and cilantro. Enjoy!

Uncategorized

Beef, bean & cheese burrito

You’ll need:
1 lb beef
1 lb venison (or beef)
1 30 i can refried beans
1 lb your choice shredded cheese
10-15 flour while wheat tortillas
2 tbsp taco seasoning
1 tbsp chili powder
1 tsp cumin1/2 tsp garlic powder
1/2 tsp salt
(If you want heat 1/2 tsp cayenne pepper
and 1/2 tsp red pepper flakes

First brown meat and drain fat. Then add in 1 cup off water and seasoning and let boil until seasoning evaporates. The. Add in the refried beans and mix until smooth. Then add in 2-3 tbsp of meat mix to tortilla add 2 tbsp cheese and roll up tucking sides in first the. Rolling until closed. Place into a cookie sheet and do this until mix is all gone. Then place in fridge and let cool. Once cool you can wrap each one in parchment paper for on the go. Or you can place in freezer bags the amount you want for the week and freeze. To use thaw, heat and eat. Enjoy!

Uncategorized

White bean & sausage soup

You’ll need:
1 lb chorizo sausage
5 mild Italian sausage links
1 medium onion diced
6 cups chicken stock
2 cans great northern beans
1 tbsp cumin
1 tbsp oregano
4 cups chopped kale stems removed
Red pepper flakes for heat
1 cup Grated Parmesan for serving
1 baguette sliced and toasted for crostini’s

Direction:
First dice onions and add to a sauté pan. Drizzle with a little olive oil and then sauté in medium night heat for 3-4 minutes. Add in ground chorizo and then cut sausage links into chunks and add to pan also. Brown chorizo and sausage about 5-7 minutes. Then pour into a stick pot, add chicken stock, cumin, oregano and beans. Bring to a boil and boil for 7-10 minutes. Add in the chopped kale and boil until kale is tender. Slice the baguette while soup is boiling and drizzle with olive oil place into oven at 425 degrees for 5-7 minutes until they start to brown and are crispy. Remove from oven and place aside until ready to serve. To serve place soup into bowl and top with 2-3 crostini’s and then top with grated Parmesan cheese. Enjoy!