Corned Beef and Cabbage Stew


2.5 lbs of corned beef sliced

1 head of cabbage sliced

3 red potatoes cubed

2 yellow onions sliced

3 carrots sliced

3 cups beef broth

1/2 cup red wine

1 can tomato paste

1 tablespoon caraway seed

2 tablespoons turmeric

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon red pepper powder

1/3 cup of vinegar

1 bay leaf

2 star anise

4 cloves garlic chopped

vegetable oil

sea salt

lemon pepper seasoning

black pepper


Equipment: Dutch Oven

*I ended up having to buy my corned beef from the neighborhood deli so I asked them slice it thick. Then I sliced it again into strips when I got home*

Preheat oven to 400 degrees. On medium heat saute garlic, onions, carrots, sea salt, pepper, thyme, caraway seed and rosemary in vegetable oil. You will use the same dutch oven to do this.

Then combine corned beef and cabbage in the pot. Pour in beef broth, wine, vinegar and tomato paste. Cover with water and stir. Drop in a bay leaf and star anise. Add turmeric and red pepper powder.

Bake a maximum of 1.5 hours until potatoes tender. Remove from oven and stir occasionally and taste the broth to make sure seasoning is where you want it. Sprinkle in sea salt, pepper, and lemon pepper to taste. You can serve with rice or on its own.

Reese’s Peanut Butter Brownies


1/2 cup melted butter

1/2 cup sugar

1/2 cup brown sugar

1/2 flour

1/3 cup unsweetened cocoa powder

2 tablespoons vanilla

2 eggs

1/2 cup vanilla almond milk

1 cup mini Reese’s peanut butter cups

1/2 cup chunky peanut butter

4oz semi-sweetened bakers chocolate chopped

1 teaspoon salt

1 teaspoon baking powder

Vegetable oil *only to grease baking pan*

Preheat oven 350 degrees. Combine dry ingredients in a large bowl separately. Stir sugar, flour, baking powder, salt, and cocoa powder until well mixed. Melt butter first and mix with peanut butter in a small bowl. Then add to dry mixture. Combine the remaining ingredients and throughly mix. Your brownie batter should look like this.

Grease a 9 x 13 baking pan to ensure it wont stick. Pour in the mixture and make sure its evenly spread in the pan.

Bake about 35 minutes. Check the Middle with a toothpick to verify it’s not raw. But it still should be chocolatey. You will be able to tell.

Sweet and Spicy Chicken


3 lbs split chicken breast cubed

1 bundle green onions sliced

4 cloves garlic chopped

1/2 cup apricot preserves

2 tablespoons red pepper powder

1/4 cup soy sauce

3 packets duck sauce

1 tablespoon honey

2 tablespoon vinegar

1 tablespoon sriracha

sea salt

black pepper

vegetable oil

Combine chicken, onions, and garlic in a large bowl.

In a separate small bowl, whisk together apricot, soy sauce, duck sauce, honey, vinegar, red pepper powder and sriracha.

Pour over chicken and toss.

Let marinade a minimum of 30 minutes.

On medium heat, saute chicken in vegetable oil.

Season and toss with salt and pepper. Once chicken is cooked through serve over rice.

Dijon Mustard Salmon with Herb Roasted Sweet Potatoes

Sweet Potato Ingredients:

1 sweet potato diced

2 cloves garlic chopped

2 tablespoons olive oil

2 tablespoons melted butter

1/2 tablespoon lemon juice



Dill weed

Sea salt

Black pepper

Preheat oven 400 degrees. In a bowl, toss sweet potatoes in above ingredients and season to your tastebuds. Lol dont be afraid of the herbs. They’re good for you.

Bake for about 40 minutes or less until tender. Once you have removed them from the oven, toss them again in the juices before serving.

Salmon Ingredients:

1 fillet Wild Sockeye salmon

2 cloves garlic chopped

1 tablespoon Dijon mustard

1 tablespoon olive oil

Juice from 1 lemon

Dill weed

A drop of honey

Sea salt

Black pepper

Whisk together honey, mustard, garlic, dill, lemon juice, and olive oil in a separate bowl.

Sprinkle sea salt over the fish. Then pour the Dijon mustard sauce. Sprinkle black pepper over top.

Add salmon for the last 15 minutes of cooking time while your cooking the sweet potatoes. I served with sauteed broccoli.

Trout Edamame Salad with Tarragon


1 can of smoked trout

1/3 cup of canned corn

1 greenhouse tomato quartered

10 oz edamame

1 avocado diced

1/4 of a red onion finely sliced

Fresh tarragon chopped

3 cloves garlic chopped


3 parts olive oil

1 part balsamic vinegar

1 teaspoon of dijon mustard

salt and pepper to taste.

Toss all vegetables and trout in a bowl.

Whisk sauce together in a separate bowl. Then pour over salad.

Toss salad with balsamic sauce, salt and pepper to taste.

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