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.

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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.

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.

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.

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

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

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

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I served with jasmine rice and sweet peas.

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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.đŸ€Ł 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!

SautĂ©ed Summer Squash and Zucchini

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Yesterday one of my coworkers gave me some fresh veggies out of his vegetable garden. Most of their crops didn’t make due to the intense heat we have been experiencing in Central Texas. *Sigh* I would have loved some of his homegrown tomatoes… Nonetheless I was super pumped to make these for dinner. Now the thing is most of my experiences with squash weren’t so good as a child. It seems as though people overcook the heck out of them until they’re mushy. Once I started cooking for myself, I realized they can be really good as long as you just simply restrain yourself. So I did a quick flavorful saute and kept it moving. QUICK AS IN 10 MINS AND CUT IT! Lol.

Ingredients:

1 yellow squash diced

1/2 zucchini squash diced

1 1/2 vine tomatoes sliced

1 onion sliced

2 cloves garlic chopped

1 tablespoon capers

1 tablespoon butter

2 tablespoons of red cooking wine

olive oil

sea salt

black pepper

Rick’s Hot & Spicy All Purpose Seasoning (5in1) or Seasoned Salt (just don’t use the sea salt)

In a wok, on medium heat combine all ingredients except the tomatoes. Season to taste. Saute in olive oil for 8 minutes. Then add the tomatoes for the last 2 minutes as to not over cook them. Again this a 10 minute total cooking time so that you can keep the squash and zucchini with a nice crunch. No mush over here.

Pollock with Red Curry Sauce

9 or 10 Fillets sliced in quarters

3 bundles of bokchoy chopped

4 potatoes peeled and quartered

1 can of tomato puree

1 can of stewed tomatoes

1/2 red pepper sliced

1/2 yellow pepper sliced

1 1/2 onion sliced

1 cup cilantro chopped *garnish*

3 cups vegetable broth

olive oil

2 tablespoons red pepper powder

2 tablespoons curry powder

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon sea salt

1 tablespoon Rick’s All-Purpose Seasoning Cajun

**Sugar** ADDED LAST

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On high, start boiling your potatoes. They should be soft within 20 minutes as long as you didn’t slice them too big. Once they are done drain them and set them aside. I let my frozen Pollock fillets thaw and realized there was no skin on the back. I remembered it was a very flaky fish so cooking it with the sauce was a no go. It would shred apart easily. So I set them aside in a wok with olive oil and a little salt and pepper. They will cook very fast so finishing the sauce first is priority. In a small bowl your seasonings will all be combined except for the sugar. This mix will literally make the sauce come to life.

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On medium saute your onions and peppers in a little olive olive. Then add stewed tomatoes, tomato puree, and vegetable broth. Then begin slowly pouring in your seasoning mix. I didn’t use all of mine. I had about a small corner left. This was to my taste preferences. Yours may vary so taste the sauce as you add in the mix until you feel it’s right.

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Next add bokchoy, potatoes and stir. Add sea salt and pepper and finally one spoonful of sugar. Turn down to low and let simmer.

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On medium heat, cook the Pollock. Make sure to be gentle with it as you flip it over to cook both sides as it will break up. It will cook extremely fast. Once the fish is done gently scoop out of the pan and add to your curry sauce. Stir. Serve with rice and garnish with fresh cilantro on top to bring a burst of flavor!

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