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!
You’ll need: 2 cups shaved Brussels 1/4 cup diced pancetta 1 1/2 tbsp rice vinegar 1/2 tsp salt 1/2 tsp red pepper flakes
Directions: Shave Brussels. In pan drizzle with 1 tsp olive oil and add pancetta and cook until crispy. Then remove and set onto plate with paper towel to drain. Add the shaved Brussels to pan and sauté until tender about 2-3 minutes in medium heat. Then add in rice vinegar, salt and red pepper flakes. Taste and add a little more vinegar or salt if necessary. Then place into serving tray and top with cooked pancetta. Enjoy!
You’ll need: 1 bunch fresh cilantro 2 bunches fresh flat leaf parsley 1 1/2 cup fresh basil 1 cup cherry tomatoes 3 garlic cloves 1 tsp salt 3 tbsp lemon juice 1/4 cup olive oil 3 tbsp water
Throw everything into a a food processor or blender and blend. It should be well blended and a little smooth. If it is t add a little more olive oil and water as needed until becomes a nice consistency. Top into fish or chicken or eat as a side on veggies or crackers! So yummy!!!
Honey Garlic Chicken drumsticks 8-10 chicken drumsticks 1 cup chopped onions 1/3 c. Honey 3 garlic cloves minced 2 tsp dried oregano 1 tsp red pepper flakes 2 tbsp olive oil In a gallon freezer bag place chicken and drizzle with olive oil. Mix all seasoning in a bowl and pour over chicken. Seal bag and smoosh around until the seasoning is well distributed over each chicken. Remove all air from bag and seal well. Place into a baking sheet and freeze.
When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!
Sesame Chicken drumsticks–
8-10 chicken drumsticks
2 inch piece ginger peeled and grated
4 green onions chopped
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup rice wine vinegar
1 tsp toasted sesame oil
1/2 tsp chili flakes
1/2 tsp sesame seeds
In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.
To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.
For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!
Cilantro lime chicken thighs
6-8 chicken thighs
4 garlic cloves minced
1/4 c. Chopped cilantro
3 tbsp lime juice
1 tsp cumin
1 tsp chili flakes
Pinch of salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.
To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.
In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.
Herb chicken thighs
6-8 chicken thighs
1 tbsp oregano
1 tbsp basil
1 tbsp thyme
1 tsp garlic salt
6-8 garlic cloves
Olive oil
Salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.
To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.
Sticky Orange Chicken
8-10 drumsticks
1/4 c. Balsamic vinegar
1/2 tsp grated ginger
2 tbsp brown sugar
1/2 cup orange marmalade
1 tsp salt and pepper
1 tsp sesame seeds
To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.
In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.
Preheat oven to 375 degrees. Then dice onion, crush and mince garlic cloves. In a caste iron pan drizzle with olive oil and add onions and garlic. Sauté on medium high heat until soft about 3-4 minutes. Then add in 3 diced tomatoes tomatoes. Let cook 2-3 minutes to soften, then add in sauce, tomato paste and seasonings. Simmer on low stirring occasionally for about 8-10 minutes until sauce has thickened. Taste and add salt and pepper if needed. In a bow mix the ricotta cheese, Parmesan, mozzarella and spinach (make sure to thaw and squeeze out all excess moisture) then mix well. Boil the shells to Aldente (a little hard but almost done) then drain and run cool water over too so you can handle them. Then stuff each she’ll with the cheese mix and place into the sauce. Bake in oven for 10-12 minutes until sauce is bubbling around edges and the cheese is melted. Serve with a side salad and garlic bread and Enjoy!
1-2 Cajun style flavor cube McCormick (in seasoning isle)
6 cups water
1/4 cup flour
1/4 cup butter
Green onions chopped
2 cups uncooked brown rice
First chop all veggies and slice meats. In a Dutch oven add in chopped onions and minced garlic and drizzle with olive oil. Sauté until soft the. Add in chopped pepper and celery. Cook for a few minutes until they are soft then remove and place into bowl. Add in butter and melt and then slowly add in the flour and make a past. As soon as paste forms add in water slowly stirring until you have all water in. Add flavor cube and stir. Start with one cub and once gets boiling taste of you need to add a second one do that after it has been boiling for at least 10 minutes. Add in all veggies, seasoning, can tomatoes, cubed chicken and sliced smoked sausage. (Don’t add shrimp at this time) Bring everything to a boil and let boil for 12-15 minutes stirring occasionally. Cook rice as directed separately. After boiling for 15 minutes add in shrimp and boil another 3-5 minutes remove from heat. If it doesn’t have enough spice you can add some Cayenne pepper and salt and pepper to taste. Then to serve place rice in bowl and top with gumbo sprinkle on chopped fresh green onions and enjoy!!!
First you’ll need to open and drain the chick peas. Pat dry with paper towel and place into a baking sheet. Sprinkle with salt, dry dill and paprika. Place into a preheated oven at 425 and roast for 8-12 minutes until they become a little crispy.
In a blender or food processor add in yogurt, dill and garlic and pulse until creamy then add in the diced cucumber. Add a little salt to taste and for a little extra zing you can add a dash of lemon juice.
Dice tomatoes and chop basil and drizzle with a little olive oil and a few sprinkles of salt. Mix and let sit for a few minutes.
To assemble open pita pocket and stuff the bottom with spinach. Add a little of the cucumber sauce then top with the chickpeas then tomatoes and the. With the cucumber sauce again. Top with fresh dill for garnish and enjoy!!!
You’ll need 4-6 thick cut pork chops bone in or out your choice
2 boxes of cornbread stuffing
1/2 cup dried cranberries chopped
1/4 cup almond slivers (toasted)
1 tbsp Dried thyme
1 tbsp dried oregano
1 tbsp dried rosemary
Salt and pepper
Olive oil
1 lb fresh green beans
First:
Mix all the dried herbs into a small bowl.
Place chops on cutting board and with a sharp knife place your palm flat on the chop and slice a nice size pocket into chop (don’t cut sides clear through you want a pocket)
Then salt and pepper chops and season.
Make the stuffing as directed the. Mix in the cranberries. To toast almonds place into a hot pan with a little butter for a few minutes. Then add I to stuffing and mix.
The. Stuff each chop with stuffing.
In a cast iron pan heat olive oil so it’s hot then place chop into pan and let get a nice browning in one side. About 4 minutes. Then remove and place into a 9 by 13 pan with the unseared side down. Do this to all chops.
Then bake in preheated oven at 375 for 12-15 minutes.
Then cut ends of beams off and steam them on stove for 4-6 minutes in a little water until they began to soften. Drain water and the. Add in a tbsp butter and a sprinkle of garlic salt or Parmesan cheese! Enjoy!!
