Turkey Pastrami and White Bean Soup

Ingredients:

1/2 lb Turkey Pastrami (sliced to 10 or thickest cut) diced into cubes

3 cans Great Northern beans

1/2 sweet onion diced

2 carrots diced

1 celery stalk diced

3 garlic cloves chopped

1/2 bundle Kale sliced

2 chili’s *for spice*

1/4 cup white wine

1 tablespoon thyme

1 tablespoon fennel seed

2 tablespoons chicken bouillon

1/4 cup almond milk

1 teaspoon ground cloves

3 tablespoon cajun seasoning

1 tablespoon sea salt

1 tablespoon black pepper

Palm oil

Equipment: Small stock pot

On medium heat, sautee onions, carrots, garlic, celery in fennel, thyme, chilis, cloves, salt, pepper and 1 tablespoon cajun seasoning in palm oil. Add 1/4 cup water and stir. Then add in Pastrami with white wine and continue about 5 minutes.

Note: the reddish color comes from the palm oil

Take off the stove and fill with water, stir in drained beans, and chicken boullion. Continue to stir and let boil an hour. Add kale and let boil another hour on medium heat.

Pour in almond milk and 2 tablespoons of cajun seasoning. Let simmer on low for 10 mins. Taste to make sure you dont need anymore salt or pepper. It should look creamy like this when you are finished.

March 28, 2019 0

Easy Chicken Alfredo

Ingredients:

2 lbs chicken strips cut into cubes

1 can of large black olives halved

1 bundle of spinach

2 cups broccoli

2 jars of Newman’s Own Roasted Garlic Alfredo

2 tablespoons chopped garlic

1/4 cup whipping cream

1 Roma tomato diced

2 lbs Fettuccine noodles

Italian Seasoning Blend

1/2 cup white wine

Sea salt

Black pepper

Olive oil

*Makes a large batch

Chop up the vegetables and set them aside.

Season chicken with Italian seasoning, sea salt, black pepper and chopped garlic. On medium heat, saute chicken and olives in white wine and olive oil in a large wok.

Add broccoli once chicken is cooked through. Continue to saute.

Add alfredo sauce, spinach and whipping cream. Stir and let spinach cook down. Sprinkle more Italian seasoning, salt and pepper to taste.

Lastly cut down heat to low. Add tomatoes last. Simmer for 3 minutes.

Serve over noodles or combine in a large pot with noodles and toss.

October 5, 2018 0

Spicy Baked Tilapia … It’s hot!!

Ingredients:

10 filets of tilapia

1 onion sliced

1/2 a green pepper sliced

1/2 a yellow pepper sliced

1/2 a red pepper sliced

1 Serrano pepper finely chopped

1 bunch of cilantro chopped

2 stalks celery sliced

1 roma tomato sliced

Louisiana Cajun Seasoning

paprika

onion powder

cayenne red pepper

black pepper

sea salt

chopped garlic with juices

Olive oil

Brush tilapia with olive oil.

Mix the chopped vegetables and cilantro in a separate bowl.

Sprinkle seasoning over top of fish liberally. Now for the cayenne pepper… imagine you are crop dusting the fish. This is so you aren’t putting too much per fish. Remember your serrano peppers will take over the heat aspect.

Preheat oven 400 degrees. Cover the fish in vegetables and chopped cilantro. Sprinkle over chopped garlic.

Bake 20 minutes.

Serve over rice.

October 3, 2018 2

Faux Orange Chicken

**The only thing orange about this dish is the color courtesy of Goya!** Thus it being named Faux Orange Chicken. It has undertones of Mexican and Caribbean cuisine with a little spice. A very quick stir-fry to fix and beat the race against the sun.

Ingredients:

3 lbs skinless, boneless chicken breasts diced

1 onion sliced

1 green bell pepper sliced

1 Serrano pepper finely chopped

1/2 bunch of cilantro chopped

1/2 a bar of Goya Pasta de Achiote Annatto Paste sliced

3 packages of Goya Sazon (Coriander & Annatto)

1/2 tablespoon turmeric

2 cups of water

1 tablespoon garlic powder

1 tablespoon onion powder

sea salt to taste

black pepper to taste

vegetable oil

Throw the chicken and vegetables in a large wok with vegetable oil on the bottom. Turn the stove on medium heat.

Cut the Pasta de Achiote Annatto Paste in half like this and slice it up. Save the other half for another meal.

Now combine all the seasonings including cilantro and toss so everything is thoroughly seasoned. Add the two cups of water.

As this dish simmers, periodically toss it to make sure the chicken and vegetables are cooked through.

I served with jasmine rice and sweet peas.

September 29, 2018 1

My Omelette is Cool

I absolutely love EGGS!!! Now I typically eat them sunny side up with rice and veggies. For some reason omelettes haven’t on my radar. It’s like I forgot about them or something until recently. I was at a BBQ the other day and was trading food stories with a friend. Boy he was bragging bragging about his omelettes. Sorry I took this as a challenge.

The ALPHA cook in me came out. I felt compelled to prove I make omelettes better. So made it the following morning, sent the pic and he was crickets. He struggled with that good job text I swear but I finally got it.🤣 I know….I’m very petty when it comes to competition.

Ingredients:

4 eggs

Onions

Carrots

Green bell pepper

Tomato

Spinach

Cheddar cheese

Mushrooms

1/2 Serrano pepper

1 clove of garlic finely chopped

1 tablespoon of ranch dressing

1 tablespoon almond milk

Sea salt

Black pepper

Paprika

Vegetable oil

Beat the eggs with ranch dressing, almond milk, salt, paprika and pepper. Dice the vegetables small in a separate bowl except the tomatoes and toss until they are well mixed. On medium heat pour in the egg batter and let it cook in vegetable oil for about two minutes. Then add your veggies evenly as to give the appearance of pizza toppings. Allow to cook and the eggs will thicken. Lastly add the tomatoes and cheese. Sprinkle a little salt and pepper on top. Once the cheese has melted and you have a slight brown border around the edges that’s how you know it’s ready!

August 28, 2018 1