FYI

 

Crepes

Make this and your family and friends will be in culinary heaven.

 

2 cups milk

4 eggs

3 Tbsp. butter melted

1 Tbsp. sugar

1 1/2 Tbsp. vanilla

1/8 tsp. salt

1 1/2 cups flour

 

 

Cream Cheese Filling

1 -8 oz. package of cream cheese softened

1 1/4 cups powdered sugar

1 Tbsp. lemon juice

3/4 tsp. vanilla

1 cup heavy whipping cream

4 Tbsp. powdered sugar

Strawberries

4 cups strawberries, sliced

 

In a blender, combine the eggs, milk, butter, sugar, vanilla, salt, and flour. For 15-20 seconds, or until fully combined, mix the crepe batter.

 

Refrigerate for at least an hour, preferably overnight.

Spray an 8-10 inch nonstick skillet with cooking spray and pour in 1/4 cup crepe batter.

 

toggle the pan from side to side to ensure that the crepe batter forms an even circle. Cook the crepe over medium heat until the top appears dry and slides easily into the pan.

 

Cook for another 15-20 seconds on the other side. Remove crepes from the pan and stack them until ready to eat.

Filling: Cream Cheese

In a medium mixing bowl, combine the softened cream cheese, powdered sugar, lemon juice, and vanilla extract. Using a hand mixer, combine all ingredients until smooth.

In a separate medium mixing bowl, combine heavy whipping cream and 4 tablespoons of powdered sugar. Whip the cream with a hand mixer until it reaches a soft peak.

 

Fold the whipped cream into the cream cheese mixture to combine.

 

Crepe Assembly:

Spread 1/4 cup filling down the crepe and top with fresh strawberries.

Roll up the crepe and top with whip cream and strawberries, then dust with powdered sugar!

 

Shrimp lo mein

 

Shrimp lo mein, made at home. It’s better than takeout!

 

An 8-ounce pkg. Of lo mein noodles; I prepared it as directed in the box.

470 grams. Of large shrimp.

One large green bell pepper.

2 small carrots.

2 Cups.Of broccoli.

2 medium onions.

4 medium garlic cloves.

3 large spoons. Of sesame oil.

 

For the preparation of the lo mein sauce, you dissolved the Better Than Bullion in boiling water, then added the soy sauce and set it aside.

you cut the carrots, bell pepper, onions, and broccoli into two-inch pieces and cooked the shrimp in a heated pan with sesame oil until golden brown, then removed it from the pan and set it aside.

 

Following that, I sautéed the onions in the same pan that I used to cook the shrimp in until they were golden brown.

I simmered the carrots, bell peppers, and broccoli independently in a skillet, then returned all of the vegetables to the skillet and stirred in the garlic.

After that, I examined the shrimp in a skillet with the vegetables and allowed about 2 minutes of cooking time after dumping the sauce over the vegetables.

 

Lastly, I combined everything with cooked noodles and removed them from the heat after a minute.

 

 

FYI

 

New Potato, Caramelised Onion, Rosemary & Gruyère Pizza

  

This fresh potato, caramelized onion, rosemary, and gruyère pizza is ideal for a light lunch or dinner with a green salad.

 

Ingredients

Pizza Dough:

300 g strong white bread flour

1 ½ tsp fast-action yeast

1 tsp salt

1 tsp sugar

1 ½ Tbsp olive oil

200 ml lukewarm water

 

Toppings:

2 large red onions

1 Tbsp olive oil

1 tsp sugar

salt and pepper

275 g British Gem new potatoes

1 Tbsp olive oil

1 Tbsp finely chopped fresh rosemary

200 g gruyère cheese grated

 

 To prepare the pizza dough, combine the flour with the yeast on one side and the salt and sugar on the other. Make a well in the center of the mixture, add the olive oil, and gradually add the water until it forms a slightly sticky dough. You might not need all of the water, or you might need just a little more.

Switch the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. It should be slightly sticky at first, but smooth as you knead it.

Set up the dough in a lightly oiled bowl, cover with plastic wrap, and set aside for an hour or two to double in size. Alternatively, you can store the bowl in the refrigerator for up to two days.

Prepare your toppings while the dough rises. Thinly slice the red onions and heat 1 tablespoon olive oil in a skillet over low heat. Cook for 5 minutes, or until the onions are softened. Cook, stirring occasionally, for about 20 minutes, or until soft and sticky, with the sugar and a pinch of salt.

Cut the potatoes into thin slices. Bring a large pot of salted water to a boil, then add the potatoes. Simmer for about 5 minutes until the vegetables are tender but not falling apart. Drain thoroughly and pat dry with kitchen paper. Toss the potato slices with the rosemary, 1 tablespoon olive oil, and salt and pepper to taste.

Set the oven to 425°F and set aside. Split the dough in half and roll it into balls. Line two baking sheets with parchment paper and dust with semolina. Flour and semolina should be sprinkled over a work surface.

Roll each dough ball into a 25cm/10-inch wide circle and place it on one of the prepared baking trays.

 

Arrange the caramelized onions on top of the pizza bases. Top with the grated gruyère cheese and organize in a single layer over the potato slices. Sprinkle with parmesan cheese and bake for 25 minutes, or until golden.

 

Summer Garlic Scape Pesto

  If you love pesto, you are going to be over the moon with this recipe.

 

INGREDIENTS

 

6-8 Garlic Scapes

1 Cup Kale packed

1/2 Cup Extra Virgin Olive Oil

Juice from 1 Lemon

1/8 Tsp Salt

1/8 Tsp Pepper

1/4 Cup Pistachio Nuts

 

Prepare the garlic scapes by chopping them into 1-inch pieces.

In a food processor, combine all of the ingredients and pulse until the pesto is smooth but slightly chunky.

This pesto can be used in a variety of ways, but I prefer it on whole grain toasts or blended with chickpeas to make hummus!

 

Avocado Fries

  

Crunchy avocado fries are now my new beloved avocado recipe!

 

Juice of 1/2 lime

 1 1/2 cups panko breadcrumbs

 1 tablespoon chili powder  

 1 cup all-purpose flour

 2 large eggs, lightly beaten

 Cooking spray

 Salt to taste

 

Set the oven to 400°F.

Remove the outer skin from avocados by slicing them lengthwise. To keep the avocado slices' color and freshness, squeeze fresh lime juice over them. Reserve.

Coat a large baking sheet with nonstick cooking spray. Reserve. Combine the panko breadcrumbs, chili powder, and salt in a mixing bowl.

Submerge the avocado slices in flour, then in eggs, and finally in panic breadcrumbs.

 Place the breaded avocado slices on the baking sheet that has been prepared. Apply with cooking spray (to make them extra crispy) and season with salt.

 Bake for about 20 minutes, or until the outside is crispy and golden.

Serve it with your preferred dip and fresh lime wedges.

Chinese BBQ Pork

  

Authentic Chinese BBQ pork marinated in sticky char siu sauce and roasted in the oven. This dish is simple to make and tastes exactly like the finest Chinese restaurants.

 

1 lb. pork belly (pork shoulder, pork butt, or pork tenderloin, cut into 3 to 4 long strips)

3 cloves garlic (finely chopped)

1 tablespoon cooking oil

 

Chinese BBQ Pork Sauce:

1 1/2 tablespoons maltose

1 1/2 tablespoons honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rose wine or Shaoxing wine

3 dashes of ground white pepper

1/2 teaspoon five-spice powder

1/2 teaspoon sesame oil

 

In a saucepan, combine all of the ingredients for the Chinese BBQ Pork Sauce and heat over low heat. Stir everything together thoroughly. When the sauce thickens and becomes sticky, it is done. Remove and set aside to cool.

Massage the garlic all over the pork. Marinade the pork in 2/3 of the sauce for at least 4 hours, preferably overnight.

To the remaining sauce, add the cooking oil. Maintain the sauce in the refrigerator.

Preheat the oven to 375°F (190°C) the next day. Line a baking sheet with parchment paper or foil. Put the pork on a baking sheet and bake for 20 minutes.

Remove the pork from the oven. Allow to cool before threading the pork pieces onto metal skewers. Brush the pork with the remaining char siu sauce and grill it over an open flame on an outdoor grill. You can also grill them over an open flame on a gas cooktop.

When you don't have either of them, set your oven to Broil and broil each side of the pork for about 1 minute, or until slightly charred.

Cutting the Chinese BBQ pork into bite-size sections, then scatter with the remaining sauce and offer with steamed white rice.

BBQ Kielbasa

 It's easy to make and delicious!

 

BBQ Kielbasa

1 cup BBQ Sauce jar or homemade

Juice of 1/2 Lime

1 whole Kielbasa any kind you chose.

 

In a mixing bowl, combine the BBQ sauce (we use Sweet Baby Ray's original) and lime. Make diagonal slices of kielbasa. Coat the kielbasa slices with the bbq sauce mixture using a pastry brush. Allow for a 10-15 minute rest before grilling. Preheat your grill to medium, or around 300 degrees. Place the slices on the grill in an even layer and cook for 3-5 minutes before flipping until grill marks appear. Repeat the process on the other side. If desired, baste with additional bbq sauce. Take off the heat and serve!

 

Braised Turkey Legs With Roasted Garlic Gravy

  

These ultra-moist turkey pieces become fall-off-the-bone tender after slow cooking in the oven, and the real maple syrup adds a slight sweetness to complement the rich dark meat. This braised turkey recipe is a great alternative to roasting an entire bird, especially if you're only serving a small group.

 

5 sprigs fresh thyme sprigs

3 Tbsp. Salt (or 1 1/2 Tbsp.

3 Tbsp. light brown sugar

2 tsp. black pepper

5 turkey legs

4 Tbsp. vegetable oil

2 red onions

2 heads garlic

3 cups water

4 Tbsp. white wine vinegar

4 Tbsp. unsalted butter

5 Tbsp. all-purpose flour

 

To brine the turkey, remove the leaves from the thyme sprigs and coarsely chop them. Combine salt, brown sugar, pepper, and thyme in a small bowl with your fingers. Place the turkey legs on a sheet pan and pat dry with paper towels. Apply the salt mixture to the legs. Refrigerate the turkey for at least 4 hours and up to 24 hours, uncovered. Remove the legs from the refrigerator and pat dry when ready to cook.

 

Preheat the oven to 300 degrees Fahrenheit.

In a large, deep frying pan over medium-high heat, heat 2 tablespoons of oil. Sear 2 turkey legs, skin-side down, for 4-6 minutes, or until the skin is deeply golden and easily releases from the pan. Place the turkey in a large roasting pan or two (9x13-inch) baking dishes, skin side up. Repeat searing with remaining turkey legs in two batches, adding another Tbsp. oil if the pan appears dry, and nestling each seared leg into the roasting pan. (If using separate drumsticks and thighs, sear all three drumsticks together, turning every 2 minutes, and thighs together or individually, depending on size). Save the fat from the frying pan.

Garlic Butter Steak and Potatoes Skillet

FYI

 

Food Fun

 

Easy Pressure Cooker Pulled Pork

 

You only need BBQ sauce and pork shoulder to make this delicious Simple Instant Pot Pulled Pork! Pressure-cooked tender pork is served on a bun with a smoky-sweet barbecue sauce. In a fraction of the time, you get all the flavor of slow-cooked pulled pork.

 

INGREDIENTS

 1 to 2 tablespoons vegetable oil

 4 pounds of boneless pork shoulder, cut into two equal pieces

 2 cups barbecue sauce, divided, plus more for serving

 1/2 cup water

 Toasted rolls, for serving

 

To preheat the pressure cooker, select Saute. When the oil is hot, add it to the cooking pot. Brown the pork on both sides, approximately 3 minutes per side. Brown one-half of the roast at a time. Transfer to a platter.

To the cooking pot, add 1 cup barbecue sauce and 1/2 cup water. To combine, stir everything together. Pour in the browned pork and any accumulated juices.

Put the lid back on. Set the pressure to high and the cooking time to 75 minutes.

 

Whenever the cooking time is up, turn off the pressure cooker and allow the pressure to naturally release (about 20 minutes).

 

Carefully remove the lid when the valve drops. Remove the meat from the pressure cooker and shred it with two forks, discarding any excess fat as you go. (Alternatively, you can shred the pork in your stand mixer.)

Reserve 1/2 cup of the cooking liquid. (Optional: Separate the fat from the juices with a fat separator.)

Place the shredded pork in the cooking pot with the remaining 1 cup barbecue sauce and 1/2 cup reserved cooking liquid. Stir everything together and bring to a simmer, stirring frequently.

 

 

ROASTED SWEET POTATOES

This is such a yummy side dish any day any time.

 

3 Sweet potatoes, peeled and cut into bite-size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar (more if you want it sweeter)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

 

Preheat the oven to 350 degrees.

-Coat a small baking dish with cooking spray.

-Peel and dice the sweet potatoes into bite-size cubes and place in the baking dish.

-Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger, and salt.

-Add more sugar or cinnamon if desired. Toss to coat evenly.

-Bake in the oven for 60 minutes.

-Stir the sweet potatoes once or twice during roasting

No Bake Classic Woolworth Cheesecake

A delicious treat from the past.

 

INGREDIENTS:

1 3oz lemon Jell-0

1 cup boiling water

1 box graham cracker crumbs (3 cups) more for thicker crust divided.

1 stick melted butter

1 8oz cream cheese

1 cup granulated sugar

5 tbsp lemon juice

1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping

 

INSTRUCTIONS:

-Dissolve Jell-O in boiling water. Cool until slightly thickened.

-Mix 3/4 graham cracker crumbs and melted butter until well blended, and press into the bottom of the 9 X 13 pan to form a crust. Save the rest of the crumbs to sprinkle on top of the dessert.

-Beat the Evaporated milk/heavy cream until fluffy.

-In a separate bowl, beat cream cheese, sugar, and lemon juice with a mixer until smooth.

-Add thickened Jell-O and slowly mix in whipped evaporated milk.

-Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.

-Chill for at least 2 hours and up to overnight, store covered in refrigerator.

Mexican Stuffed Shells

 

These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings. It’s make-ahead friendly and leftovers freeze well!

 

Ingredients:

1 pound ground beef

1 package of low-sodium taco seasoning

4 ounces of cream cheese

20 jumbo pasta shells

1 1/2 cups salsa

1 cup taco sauce

1 cup cheddar cheese

1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

 

Set the oven to 350 degrees Fahrenheit.

Brown the ground beef in a skillet; add taco seasoning and cook according to package directions. Cover and cook until the cream cheese is melted. Mix everything thoroughly. Set aside and allow to cool completely.

Cook the pasta shells according to package directions while the ground beef cooks. Separate the shells on a cutting board or baking sheet so they don't stick together. Spread salsa in the bottom of a 9x13 baking dish. Stuff 1-2 tablespoons of the meat mixture into each shell. Place the shells, open side up, in a 913 pan. Cover taco shells evenly with taco sauce. Bake for 15-20 minutes, covered with foil.

 

After 15-20 minutes, add shredded cheese and bake for 5-10 more minutes with the foil removed until the cheese melts. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

 

 

FYI

 

Easy Healthy Slow Cooker Frittata

 

 This slow-cooked frittata, made with an assortment of chopped fresh vegetables, is an easy, healthy, and delicious dish suitable for breakfast, lunch, or supper.

 

6 large eggs, beaten

Salt and pepper to taste

¾ cup chopped artichoke hearts

½ chopped seeded tomato

¼ cup chopped yellow bell pepper

¼ cup chopped green onion

¼ cup grated reduced-fat cheddar cheese

 

1.        Ideal slow cooker size: 6-Quart.

2.        Coat the slow cooker with nonstick cooking spray.

3.        Whisk the eggs and vegetables together and pour them into the slow cooker.

4.        Cover and cook on LOW for 1 to 2 hours, or until set.

5.        Sprinkle evenly with grated cheese.

6.        Cover and turn off the slow cooker. Let sit until the cheese is melted, about 5 minutes.

7.        Cut into 4 equal pieces.

 

 

 

Pan-Fried Radishes with Bacon

 If you’re following the keto diet and miss potatoes, you have to try these sauteed radishes! They’re the perfect substitute and make a great side dish for breakfast or dinner. 

 

INGREDIENTS

4 slices bacon diced

1 ½ pounds radishes diced

1 teaspoon minced garlic

1//2 teaspoon salt

½ teaspoon pepper

2 teaspoons chopped parsley

 

INSTRUCTIONS

 

 Heat a large skillet over medium heat and add the bacon to the pan.     

Cook, stirring often, until nearly crisp.

Add the radishes to the pan with the bacon and continue cooking, stirring often, until the radishes are softened about 15 minutes.

Add the garlic and cook for 1 more minute.

sprinkle with salt, pepper, and parsley before serving.

 

 

 

Vegan Barbecue Ribs

  

You don’t have to be deprived of BBQ, get this recipe going, and you will be satisfied.

 

Ingredients

1 cup vital wheat gluten

2 Tbsp nutritional yeast

1 Tbsp smoked paprika.

2 tsp onion powder

1 tsp garlic powder

Several grinds of fresh black pepper

¾ cup low-sodium vegetable broth

2 Tbsp natural peanut butter

1 tsp liquid smoke

1 Tbsp soy sauce

1 cup barbecue sauce of choice, plus more for serving.

 

Preheat oven to 350 F. Lightly grease an 8x8 baking dish and set aside.

In a medium bowl, stir together vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, and pepper.

Whisk together broth, peanut butter, liquid smoke, and soy sauce in a measuring cup until incorporated. Pour the mixture into the bowl with the dry ingredients and stir gently until well-incorporated and the mixture has formed a soft dough. With your hands, knead gently for 2-3 minutes.

Transfer the mixture to a greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to cut one lengthwise cut across the dough, then cut crosswise evenly to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling.

 

Transfer the mixture to a greased baking dish and flatten so it's spread evenly across the entire pan. Use a knife to cut one lengthwise cut across the dough, then cut crosswise evenly to make 1-inch slices. You don't need to pull them apart; you just want the ability to easily separate them after grilling.

Place pan in preheated oven and bake for 25 minutes. While the ribs are baking, heat your grill or lightly oil a grill pan.

 

Place pan in preheated oven and bake for 25 minutes. While the ribs are baking, heat your grill or lightly oil a grill pan.

Remove from oven and brush the top of the ribs with barbecue sauce. Place sauce side down on a heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.

When the bottom of the ribs is deeply browned (about 5-6 minutes), flip over and cook the other side until brown. Remove from heat and serve immediately, with more barbecue sauce if desired.

 

 

 

 

Chicken and Dressing Casserole

  

Chicken and Stuffing Casserole is a one-dish dinner that everyone loves! It's filling and delicious, and it's made with pantry staples.

 

Ingredients and Directions:

cornbread   4 C. crumbled

4 large chicken breasts, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 tsp. poultry seasoning

4 eggs, boiled and chopped

1 small onion, chopped

1/2 tsp. black pepper

1 stalk celery, diced

2 C. chicken broth

2 T. melted butter

1/4 tsp. salt

 

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

 

Gravy:

1/2 C. unsalted butter

1/2 C. all-purpose flour

1-quart chicken stock

1/3 C. heavy cream

1/4 tsp. salt

1/2 tsp. black pepper

pinch of cayenne pepper

 

In a saucepan over medium heat, melt the butter. Cook for 2 minutes after whisking in the flour.

Whisk in the chicken stock gradually. Cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 4-6 minutes.

Season with salt, pepper, and cayenne pepper, and stir in heavy cream.

 

Serve the casserole with gravy on top and mashed potatoes on the side.

Strawberry Sheet Cake

  

This simple sheet cake is bursting with fresh strawberry flavor and is ideal for any occasion.

 

FOR THE CAKE

2 Cups.Of Fresh sliced strawberries.

For a vanilla cake mix, I used only one box.

A Small Pkg.Of Strawberry gelatin.

3/4 Cup.Of Vegetable oil.

3 large Eggs.

 

TO MAKE AN EASY STRAWBERRY FROSTING

2 Cups.Of Sliced Strawberries.

2 Cups.Of Confectioner S’ sugar.

A Cup.Of Soft Butter.

A small spoon.Of Vanilla extract.

 

I began by lightly sprinkling the plate with cooking spray and preheating the oven to 350 degrees Fahrenheit. Then, in a blender or food processor, I combined the two cups of sliced strawberries and finely chopped them. After that, I whisked together the cake batter, milk, and canola oil in a mixing bowl for a few minutes with a hand mixer. At this point, I mixed the strawberry puree and the strawberry gelatin in a single bowl.

The mixture was then placed in a prepared frying pan and baked for 25 to 30 minutes, or until a piece of wood fell out of the center.

Whenever the timer went off, I took it out of the oven and let it cool for about 15 minutes. For decoration, I blended two strawberries until smooth in a blender. When I have leftover strawberries from making cake batter, I like to mix them up.

Finally, I heated the strawberry puree in a small saucepan over low heat, stirring constantly, until it was firm, then set the cake aside to cool completely.

Perfect Prime Rib

 Prime Rib Roast is an occasion dinner staple. If you want to know how to cook a delicious tender roast with a tasty fresh herb crust and heavenly rich wine sauce, all that you need to know is right here. This recipe is adaptable to any size roast, boneless or bone-in.

 

Ingredients:

4 pounds prime rib roast

¼ cup unsalted butter softened

1 tablespoon freshly ground black pepper

 

 

Place the rib roast on a plate and set aside for 4 hours to come to room temperature.

Set the oven to 500 degrees Fahrenheit (260 degrees Celsius).

In a mixing bowl, combine the butter, pepper, and herbs de Provence; mix well. Distribute the butter mixture evenly over the entire roast. Season the roast liberally with kosher salt.

Roast the 4-pound prime rib for 20 minutes in a preheated oven (see footnote if using a larger and smaller roast). Turn off the oven and leave the roast in the oven with the door closed for 2 hours. Take the roast out of the oven, slice it, and serve.