Posted in Asian, cabbage, Salads

Ty’s Thai Salad

Got the recipe from here

1 head Napa cabbage, chopped in thin strips
1 head red cabbage, chopped in thin strips
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced
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For the salad: In a large bowl, toss the cabbages,
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cucumber,
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edamame,
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carrots
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and green onions.
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For the dressing: In a large blender add the oil,
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cilantro,
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sugar,
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garlic,
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lime juice,
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salt
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and pepper
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blend until smooth.
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I added a boneless, skinless chicken breast, baked, and thinly sliced.
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Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
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Recipe

  • 1 head Napa cabbage, chopped in thin strips
  • 1 head red cabbage, chopped in thin strips
  • 1 large cucumber, julienned
  • One 10-ounce bag shelled edamame, cooked
  • 2 carrots, peeled and grated
  • 2 green onions, finely sliced
  • Sweet Lime-Cilantro Dressing:
  • 2 cups olive oil
  • 1 1/2 cups finely chopped fresh cilantro
  • 1 cup sugar
  • 2 cloves garlic, minced
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 avocado, peeled and finely sliced
  • For the salad: In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
  • For the dressing: In a large blender add the oil, cilantro, sugar, garlic, lime juice, salt and pepper blend until smooth.
  • I added a boneless, skinless chicken breast, baked, and thinly sliced.
  • Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Posted in Dessert, Pumpkin, Scones, Sweets

Pumpkin Scones

Go the inspiration for this recipe from here

2 cups, all purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1 tablespoon pumpkin pie spice (I used this recipe)
1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
3 tablespoons half and half
1 egg
6 tablespoons unsalted butter, nice and cold and cut into cubes
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For the spiced icing drizzle:
1 cup + 3 tablespoons powdered sugar
3 tablespoons half and half (you can add more if you if you like your icing runnier)
1/4 teaspoon pumpkin pie spice

for pumpkin pie spice:
4 tablespoons ground cinnamon
2 tablespoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
1 1/2 teaspoons freshly ground nutmeg
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In a bowl
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mix all the ingredients together then pour into an airtight container to store
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Preheat your oven to 425 degrees

In a medium bowl, whisk together the pumpkin puree
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half and half,
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and egg.
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and mix together
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In another bowl sift together the flour,
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sugar,
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baking powder,
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and pumpkin pie spice.
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I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
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Add the cold butter
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and mix, until mixture resembles cornmeal
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Add pumpkin mixture mix until combined.
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Turn the dough onto a lightly floured surface
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gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.

Flatten the dough into a 1 inch thick circle
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then cut the dough in half
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then cut the halves into thirds and so on…I ended up with 8 scones
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Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
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bake for 14-16 minutes, or until they start to turn golden brown.

Remove from oven and let them cool completely
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While they are cooling make the spiced icing drizzle

combine the powdered sugar
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half and half
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pumpkin pie spice
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in a bowl mix until combined
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Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
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Recipe

  • 2 cups, all purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice (I used this recipe)
  • 1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
  • 3 tablespoons half and half
  • 1 egg
  • 6 tablespoons unsalted butter, nice and cold and cut into cubes
  • For the spiced icing drizzle:
  • 1 cup + 3 tablespoons powdered sugar
  • 3 tablespoons half and half (you can add more if you if you like your icing runnier)
  • 1/4 teaspoon pumpkin pie spice
  • for pumpkin pie spice:
  • 4 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 3 teaspoons ground allspice
  • 3 teaspoons ground cloves
  • 1 1/2 teaspoons freshly ground nutmeg
  • In a bowl mix all the ingredients together then pour into an airtight container to store
  • Preheat your oven to 425 degrees
  • In a medium bowl, whisk together the pumpkin puree, half and half, and egg, and mix together
  • In another bowl sift together the flour, sugar, baking powder, and pumpkin pie spice.
  • I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
  • Add the cold butter and mix, until mixture resembles cornmeal
  • Add pumpkin mixture mix until combined.
  • Turn the dough onto a lightly floured surface
  • gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.
  • Flatten the dough into a 1 inch thick circle then cut the dough in half then cut the halves into thirds and so on…I ended up with 8 scones
  • Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
  • bake for 14-16 minutes, or until they start to turn golden brown.
  • Remove from oven and let them cool completely
  • While they are cooling make the spiced icing drizzle
  • combine the powdered sugar, half and half, pumpkin pie spice
  • in a bowl mix until combined
  • Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
Posted in Cobbler, Dessert, Sweets

Cherry Cobbler

Got the recipe from here

6 cups dark sweet, pitted cherries
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
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Preheat oven to 400 degrees

In a saucepan combine cherries
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sugar
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water
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and cornstarch
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and cook, stirring until bubbling and thickened.
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Pour into an 8-inch square baking dish.
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stir together flour,
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sugars,
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baking powder,
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and cinnamon.
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Cut in butter
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until it is crumbly.
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Mix together egg and milk.
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Add to flour mixture
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and stir with a fork
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just until combined.
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Drop topping by tablespoonfuls onto filling.
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Bake for 25 minutes until browned and bubbly.
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Recipe

 

  • 6 cups dark sweet, pitted cherries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch
  • Topping:
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk
  • Preheat oven to 400 degrees
  • In a saucepan combine cherries, sugar, water and cornstarch and cook, stirring until bubbling and thickened.
  • Pour into an 8-inch square baking dish.
  • stir together flour, sugars, baking powder, and cinnamon.
  • Cut in butter until it is crumbly.
  • Mix together egg and milk.
  • Add to flour mixture and stir with a fork just until combined.
  • Drop topping by tablespoonfuls onto filling.
  • Bake for 25 minutes until browned and bubbly.

 

Posted in Chicken, Dinner

Spicy Honey-Brushed Whole Roasted Chicken

Got the inspiration for this recipe from here. I usually use this recipe on chicken thighs, but thought I would use it to roast a whole chicken instead.

Preheat oven to 350 degrees

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1 whole chicken 3-4 pounds
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12 tablespoons honey
4 teaspoons cider vinegar

Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)

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I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
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took half the rub and rubbed it on the bottom of the chicken
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then turn the chicken over
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and add the rest of the rub to the top of the chicken
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Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
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and brush all over the top of the chicken
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then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.

My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
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cut off a breast or drumstick and savor the flavor
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Recipe

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper
  • 1 whole chicken 3-4 pounds
  • 12 tablespoons honey
  • 4 teaspoons cider vinegar
  • Preheat oven to 350 degrees
  • Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)
  • I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
  • took half the rub and rubbed it on the bottom of the chicken
  • then turn the chicken over
  • and add the rest of the rub to the top of the chicken
  • Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
  • and brush all over the top of the chicken
  • then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.
  • My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
  • cut off a breast or drumstick and savor the flavor
Posted in Potatoes, Soups, Stews, Chili

Baked Potato Cheese Soup

I just came up with recipe on my own….had some red potatoes that I bought and needed to use them, so I thought how about baked potato cheese soup MMMMM

So the ingredients I used for my soup are:

Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
Onion
Celery
about a 5 pound bag of red potatoes
freshly ground black pepper, to taste
salt, to taste
milk (we use lactose free as Normy is lactose intolerant)
Extra sharp cheddar cheese (about a pound), that you will grate later
garlic salt (to taste)

not in the picture, but you will need for this recipe:
olive oil
butter
better than bouillon, chicken
water
bacon
chopped green onion

I started by having Normy help me and he peeled all the potatoes
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while he did that I peeled some carrots
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peeled 5 carrots (to be exact)
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cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
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then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
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chopping away while Normy peels away all the skins on the potatoes
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I also chopped the onion as well
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Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
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so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
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while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
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boil the potatoes for 30-35 minutes.
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I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork

drain potatoes and set aside

then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
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add your Mirepoix – chopped Onion, Celery and carrots to pot
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season with salt and pepper, to taste
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saute for 5-7 minutes, or until your onions are translucent

then add the chunks of potatoes
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season the potatoes with freshly ground black pepper and garlic salt, to taste
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stir everything together
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at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup

then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)

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then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
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stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
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so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
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After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
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Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
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I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
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Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.

Then serve up in a bowl.

I added extra grated cheese I had to my soup
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Oh and don’t forget the MOST important topping to the soup, BACON!
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I also added chopped green onion
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Normy also likes Tabasco on his
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and sour cream
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Cheeeeeesy
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Recipe

  • Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
  • Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
  • Onion
  • Celery
  • about a 5 pound bag of red potatoes
  • freshly ground black pepper, to taste
  • salt, to taste
  • milk (we use lactose free as Normy is lactose intolerant)
  • Extra sharp cheddar cheese (about a pound), that you will grate later
  • garlic salt (to taste)
  • you will need for this recipe:
  • olive oil
  • butter
  • better than bouillon, chicken
  • water
  • bacon
  • chopped green onion
  • I started by having Normy help me and he peeled all the potatoes
  • while he did that I peeled some carrots
  • peeled 5 carrots (to be exact)
  • cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
  • then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
  • chopping away while Normy peels away all the skins on the potatoes
  • I also chopped the onion as well
  • Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
  • so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
  • while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
  • boil the potatoes for 30-35 minutes.
  • I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork
  • drain potatoes and set aside
  • then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
  • add your Mirepoix – chopped Onion, Celery and carrots to pot
  • season with salt and pepper, to taste
  • saute for 5-7 minutes, or until your onions are translucent
  • then add the chunks of potatoes
  • season the potatoes with freshly ground black pepper and garlic salt, to taste
  • stir everything together
  • at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup
  • then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)
  • then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
  • stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
  • so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
  • After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
  • Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
  • I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
  • Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.
  • Then serve up in a bowl.
  • I added extra grated cheese I had to my soup
  • Oh and don’t forget the MOST important topping to the soup, BACON!
  • I also added chopped green onion
  • Normy also likes Tabasco on his
  • and sour cream
Posted in Mexican, Nachos

Nachos

I got the idea for this recipe from my friend Karen! We had nachos at her house one night for dinner and they were SO yummy! So you know when I love something somebody makes, I gotta make it myself so this is my version of Karen nachos:

Start by preheating your oven to 350 degrees

So I used this recipe for the meat for my nachos:

just in case you don’t feel like going to the link here’s the recipe:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
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so here’s all the other ingredients I used for my nachos:
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So what I used for my nachos in the picture above is:
Sour cream
chipotle peppers in adobo sauce – I mixed the sauce from the peppers with the sour cream to make a spicy sour cream to
1 yellow onion, chopped
Corn Chips
Jalapenos
1 can black beans
1 small can black olives
Tapatio, or your favorite hot sauce
Taco Seasoning
Freshly grated extra sharp cheddar cheese, About 2 cups
1 avocado, chopped up
1 pound ground beef
Green chilies, chopped
tomatoes, chopped
Juice from a Lime or limes

So chop up a yellow onion, set aside (I used 1/2 of the onion for the meat and 1/2 to top the nachos with)
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Then grab your ground beef, I used about a pound and threw it in a large cast iron skillet, heated to medium high heat
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brown the meat and break it up into small chunks
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Then add the chopped up onions

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stir the onions into the beef
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Then add in the taco seasoning
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stir the seasoning into the meat really well, and turn the heat down to low.
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Grab a sheet pan and line it with parchment paper and then I laid some corn chip in a single on the parchment paper
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Then sprinkle the cheese over the chips, I was VERY generous with the cheese. I mean it is nachos!
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then add the cooked beef
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then add some black beans
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then add the green chilies
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place pan in the oven and bake 10-12 minutes or until cheese is melted and everything is warmed and all melty and yummy

then serve desired amount of nachos on a plate and then top the nachos with chopped tomatoes, avocado, onion and jalapeno (I forgot them on mine) and I also added some of the spicy sour cream I made. Also squeezed the juice of one lime over everything.
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Recipe

  • taco seasoning:
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • so here’s all the other ingredients I used for my nachos:
  • for the nachos:
  • Sour cream
  • chipotle peppers in adobo sauce – I mixed the sauce from the peppers with the sour cream to make a spicy sour cream to
  • 1 yellow onion, chopped
  • Corn Chips
  • Jalapenos
  • 1 can black beans
  • 1 small can black olives
  • Tapatio, or your favorite hot sauce
  • Taco Seasoning
  • Freshly grated extra sharp cheddar cheese, About 2 cups
  • 1 avocado, chopped up
  • 1 pound ground beef
  • Green chilies, chopped
  • tomatoes, chopped
  • Juice from a Lime or limes
  • Start by preheating your oven to 350 degrees
  • So I used this recipe for the meat for my nachos:
  • So chop up a yellow onion, set aside (I used 1/2 of the onion for the meat and 1/2 to top the nachos with)
  • Then grab your ground beef, I used about a pound and threw it in a large cast iron skillet, heated to medium high heat
  • brown the meat and break it up into small chunks
  • Then add the chopped up onions, stir the onions into the beef
  • Then add in the taco seasoning
  • stir the seasoning into the meat really well, and turn the heat down to low.
  • Grab a sheet pan and line it with parchment paper and then I laid some corn chip in a single on the parchment paper
  • Then sprinkle the cheese over the chips, I was VERY generous with the cheese. I mean it is nachos!
  • then add the cooked beef
  • then add some black beans, then add the green chilies
  • place pan in the oven and bake 10-12 minutes or until cheese is melted and everything is warmed and all melty and yummy
  • then serve desired amount of nachos on a plate and then top the nachos with chopped tomatoes, avocado, onion and jalapeno (I forgot them on mine) and I also added some of the spicy sour cream I made. Also squeezed the juice of one lime over everything.
Posted in Side Dish, Spaghetti Squash

Baked Spaghetti Squash with Cheese and Chives

So for dinner one night Normy and I had some Spaghetti Squash and I cooked it with this recipe

So we only ate one half of the squash so we had another half leftover so I wanted to eat it the next day for lunch, but I wanted to do something different so I preheated my oven to 350 degrees and grabbed a little pan and put the other half of the spaghetti squash in it and then I put a little dab of butter, about a teaspoon then I had some extra sharp cheddar cheese, so I grated/shredded about 1/3 cup and sprinkled it over the shredded squash and then I had some freeze dried chives and sprinkled about 1 teaspoon over the cheese and threw the pan in the oven and baked for about 10 minutes, until cheese was melted. Took it out of the oven and let it cool for a few and then ate it. Holy goodness! Tasted soooo good!
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Recipe

  • 1 spaghetti Squash. pretty good-sized one…
  • Cut it in half…
  • clean the seeds out
  • Then get a glass baking dish that the squash will fit in and will fit in the microwave and put one half of the squash flat side down and fill half way with water and put in microwave for about 15-20 minutes.
  • once its done, flip it over (don’t burn yourself) and get a fork and scrape the sides and it will look like hash browns. That’s what it reminded me of the first time I saw Jeff do this…Then after scrapping the sides and getting all the squash that will come off the sides and bottom
  • add in about 2 tablespoons of butter
  • and salt and pepper
  • Mix butter and salt and pepper in and I put all the squash over the butter to help it melt and kinda stir it up best you can, then pour it in a bowl and add a little more salt and pepper and you could even add more butter if you wanted too or more pepper
  • So we only ate one half of the squash so we had another half leftover so I wanted to eat it the next day for lunch, but I wanted to do something different so I preheated my oven to 350 degrees and grabbed a little pan and put the other half of the spaghetti squash in it and then I put a little dab of butter, about a teaspoon then I had some extra sharp cheddar cheese, so I grated/shredded about 1/3 cup and sprinkled it over the shredded squash and then I had some freeze dried chives and sprinkled about 1 teaspoon over the cheese and threw the pan in the oven and baked for about 10 minutes, until cheese was melted. Took it out of the oven and let it cool for a few and then ate it. Holy goodness! Tasted soooo good!