Guacamole

I love avocados, and I love guacamole! YUM YUM! I usually smash the avocados with a fork, but I thought doing them in the blender would make the guacamole nice and smooth. So I tried it out…

So I used:
3 Avocados
Lemon pepper seasoning
1/4 cup of chopped Onion
Cayenne pepper
Salt
Freshly ground black pepper
(not in picture) Lemon juice

So I started by cutting the avocados in half (look at these beauties)

Grabbed my blender

removed the pits (save one or two and set aside)

then spooned the avocado into the blender

Did this with all the avocados

Then added in the chopped onion

Seasoned with Salt and Pepper, to taste

Then added in 1/2 teaspoon of cayenne pepper

and 1/2 a teaspoon of the lemon pepper seasoning

Also added in a couple splashes of lemon juice

then blend in all together, till it’s nice and smooth

Here are the two pits I put aside

add the guacamole to a bowl, and taste for seasonings, add more if needed and just mix together in the bowl and add the pits as well

I hid my pits in the guac, (you can kind of see one of them to the left, the brown spot)

Then cover the guac with some plastic wrap and chill it in the fridge until you are ready to grub down on it.

Delicious and nutritious

Recipe

• 3 Avocados
• Lemon pepper seasoning
• 1/4 cup of chopped Onion
• Cayenne pepper
• Salt
• Freshly ground black pepper
• Lemon juice

• So I started by cutting the avocados in half (look at these beauties)
• Grabbed my blender
• removed the pits (save one or two and set aside)
• then spooned the avocado into the blender
• Did this with all the avocados
• Then added in the chopped onion
• Seasoned with Salt and Pepper, to taste
• Then added in 1/2 teaspoon of cayenne pepper
• and 1/2 a teaspoon of the lemon pepper seasoning
• Also added in a couple splashes of lemon juice
• then blend in all together, till it’s nice and smooth
• Here are the two pits I put aside
• add the guacamole to a bowl, and taste for seasonings, add more if needed and just mix together in the bowl and add the pits as well
• I hid my pits in the guac
• Then cover the guac with some plastic wrap and chill it in the fridge until you are ready to grub down on it.

Vegetable Medley

Sooooo I have had a lot of requests for a printable version of my recipes and I am in the process of trying to figure that out! So I apologize to all of you who have tried to print my recipes and used about 100 sheets of paper….What I do when I find a recipe and it doesn’t have a printable version is I copy and paste the recipe in a word document delete what I don’t need and then print what I do need. If that helps any…again I apologize for not having a printable version of my recipes but I am working on it!! So on that note….a recipe for you….

Had some veggies in my fridge and needed to use them before they went bad and so I made this dish up. I will call it vegetable medley…

You will need:
olive oil
butter
salt & Pepper, to taste
Lemon Pepper seasoning, to taste
Cajun/Creole seasoning, to taste
Mushrooms, I used white, but you could use any kind you like (I think the package I have is about a pound)
Better than bouillon – beef flavor (optional)
2 yellow squash
2 zucchini
garlic
red onion

I just made this up as I went along so my recipe is all over the place (sorry)

Start by washing your mushrooms. I always use a wet paper towel to wipe the dirt off, and lay them on a dry paper towel until I chop them

Once all the mushrooms are clean, slice them nice and thin and place them in a bowl and set aside

Then wash your zucchini and squash and slice them, I did thicker slices

then cut the slices in half, (like half moons) or leave them whole. Whatever floats your boat.

then cut and peel the onion and cut in half and then cut the onion into thin slices and then cut those in half

Then mince the garlic

Then grab a Dutch oven, or large pan

and place on a burner and turn to medium heat

and coat the bottom of the pan with olive oil

and add in a couple of tbsp of butter

let the butter melt

then add the mushrooms

season with salt and pepper to taste

cook for about 10 minutes stirring occasionally

then I grabbed some better than bouillon – beef flavor because I LOVE this stuff and it adds SO much flavor!

I added in about a tbsp.

stir that in and cook for another 2-3 minutes

Then add the onions

stir the onions in and cook with the mushrooms

cook the onions with the mushrooms for 5-7 minutes, until the onions are translucent

Then add in the garlic

stir the garlic in and cook for 2 minutes

then add in the zucchini and squash and sprinkle them with lemon pepper and Cajun seasoning to taste

and stir in with the mushrooms and onions and cook for about 8-10 minutes

I can’t stand zucchini and squash soggy so I don’t like to cook it too long

serve it up nice and hot!

 

Here is that recipe for you again:

You will need:
olive oil
2 tbsp. butter
salt & Pepper, to taste
Lemon Pepper seasoning, to taste
Cajun/Creole seasoning, to taste
Mushrooms, I used white, but you could use any kind you like (I think the package I used is about a pound)
Better than bouillon – beef flavor (optional)
2 yellow squash, chopped
2 zucchini, chopped
garlic, minced
red onion, sliced

washing your mushrooms, then slice them nice and thin and place them in a bowl and set aside
Then wash your zucchini and squash and slice them thick slices, then cut the slices in half, (like half-moons) or leave them whole.

Cut and peel the onion and cut in half and then cut the onion into thin slices and then cut those in half

Mince the garlic

Heat a Dutch oven, or large pan to medium heat

Coat the bottom of the pan with olive oil

Add in a couple of tbsp. of butter, let the butter melt, add the mushrooms, season with salt and pepper to taste

Cook for about 10 minutes stirring occasionally

Then add better than bouillon – beef flavor, about a tbsp. Stir that in and cook for another 2-3 minutes

Then add the onions, cook the onions with the mushrooms for 5-7 minutes, until the onions are translucent, stir occasionally

Then add in the garlic, stir the garlic in and cook for 2 minutes

Then add in the zucchini and squash and sprinkle them with lemon pepper and Cajun seasoning to taste
and stir in with the mushrooms and onions and cook for about 8-10 minutes

Serve it up nice and hot!

Jamie’s Chicken Salad Sandwich

Got the inspiration for this recipe from here

Gotta love Paula Deen! But there is no butter in this recipe!

OK here we go! Let’s get to the recipe!

about 2 pounds of thin sliced breast fillets

Lemon-Pepper Seasoning, to taste
2 celery stalks, diced
4 hard-boiled eggs, chopped
1/2 red onion, diced
Lemon Pepper seasoning, to taste
Creole Seasoning, to taste
Salt and pepper
1/2 cup mayonnaise
1 tsp of grainy mustard

1 loaf of bread (I used sourdough)

1 purple onion, sliced
1 red tomato, sliced
1 avocado, sliced

First what I did was preheat my oven to 400 degrees and got a large cast iron skillet and placed the breast fillets in the cast iron and then seasoned them with lemon pepper seasoning to taste, both sides.

Then once the oven was pre-heated I place the chicken in the oven and cooked for 10 minutes, then flipped them and cooked them 10 more minutes.

while the chicken is cooking get a medium-sized stock pot, boil your eggs

Then pull the chicken out of the oven and let it cool for a few minutes

and then cut the chicken into strips

and then cut into cubes

Dice the chicken, and add to a large bowl

combine with the diced celery,

eggs,

and add remaining ingredients

I added in lemon pepper seasoning and creole seasoning

as well as salt and pepper, to taste

Then the mayo

then I added in about a tsp of grainy mustard

and mix everything together really well.

test for seasonings and adjust as needed or it might taste perfect as is

Place salad in fridge until ready to use.
Then slice the bread, onions, and tomatoes.

So how I served my sandwich was I sliced the bread and then took a slice of bread and add  some regular mustard

then I added sliced cheddar cheese and then the chicken salad, and then topped with some red onion and avocado (I skipped the tomatoes)

I served mine as an open-faced sandwich (less carbs)

Grilled Salmon

Recipe adapted from http://allrecipes.com/

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce,

brown sugar,

water,

and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. (I placed my salmon in a glass dish instead)

Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Roasted Lemon Chicken Quarters

You know I love to cook.

But it seems that when I go to cook, I get more excited to take pictures of the process of what I cook and when I finish! Oh don’t get me wrong! LOVE to COOK! LOVE! But I love taking pictures for you all as well. To share on here and hope you read it and love my pictures! and inspire you to cook as well!

So this recipe is a Jamie Recipe, Made it up all by myself!

So start by preheating your oven to 250 degrees

Then take 4 chicken quarters and sprinkle top and bottom, under and skin side with lemon pepper spice, and black pepper (I did this all on taste)

continue doing this with all 4 chicken quarters and place them in a big enough roasting pan, to where they will all fit.

Then get a couple of lemons and slice them thinly and lay them on the chicken quarters. About 3-4 to each chicken quarter

Then take some chicken broth and basically coat the bottom of the roasting pan, so when it bakes it will create steam and help make the Chicken extra moist, plus add a little flavor too.

I baked these low and slow for about 5 hours and they were fabulous

Lots of juice in the pan and the lemons fell off while baking, delicious!

Take them from the pan and let them rest on a plate for a few before serving

when lifting the chicken from the roasting pan to the plate some fell right off the bone

dinner is served!

Lemon, Basil roasted potatoes al la Jamie

I love to make my own potato creations. I don’t really follow a recipe when it comes to making potatoes. I just go with it. Get some potatoes and use what I have in my fridge to go with them, and that’s exactly what I did with this recipe.

So on our little balcony we have flowers and herbs. We have Dill, and Basil so Normy told me that he needed to cut the basil back cause it was starting to bud, so he asked if I could use it, so I said why not. So then I looked online and just looked up lemon, basil potatoes and looked at a few different recipes and then decided to go my own way and this is what I came up with….

1st things 1st, preheat oven to 425 degrees

So get some potatoes (I used red Yukon)

pull out desired amount of potatoes out of bag and wash and dry on paper towels

Then cut potatoes in half length wise, like so

and then cut the halves in half like so

do this with all the potatoes you washed and place them all in a medium-sized bowl

Then cut a lemon in half and use the juice of one lemon

Then add garlic salt, to taste

Place a well oiled cast iron skillet in the oven for 10 minutes by its self.

Let it get nice and hot

Then throw the potatoes in

Close oven and bake potatoes for a total of 35-45 minutes, turning a couple of times in between

While they are baking away get your basil ready, First smell it, then take a picture of it

see the big leaf

then rinse the leaves and lay them on a paper towel to dry

So then, before taking the potatoes out of the oven sprinkle, Lemon Pepper seasoning and Pepper on them, to taste

and bake another 5 minutes

Then pull the pan out of the oven and poke the potatoes with a fork, to make sure they are done (fork tender) then set aside to cool for a few minutes before serving.

While you are letting the potatoes cool, stack basil leaves, roll them tightly, cut across to make pretty ribbons, also known as Chiffonade

Then sprinkle the basil leaves over the potatoes

and there you have it lemon, basil roasted potatoes al la JAMIE!

Lemon Chicken al la Jamie

I have been a walking fool lately. I’m getting older and well as mush as I LOVE to run, my body can’t handle it as much. I can wog walk/run – wog (Thanks Stacey).

So I live really close to my work, so I have been walking home most nights. I love it! It makes me happy, So I try to do it as much as I can!

Not bad 5.29 miles. Sometimes I do lunges too. I like it! It’s great after being in a stuffy office for 8 hours. Fresh air, Sunshine, Flowers, People, and sometimes I see Ladybugs!

So far I have walked 16 miles in one week. My goal is 25 miles! My feet can’t hang though. But I am determined to do it, and I will, damn it!

After a nice 5 mile walk, I make me and Normy a yummy Jamie Meal…

When I made this chicken I had another recipe planned, but when I went to make it, it didn’t appeal to me, so I went with something else, and this is what I came up with…

The flavor is lemon…I love lemon! (You knew that though already)

1st preheat your oven to 250 degrees

Then you will need a whole chicken, however many pounds. Take it out of the packaging and take any guts or the neck out of the cavity (gross), then wash it with cold water and dab/dry with paper towels.

then you get a pan, oven safe, something with a lid. I used my le creuset pot. (My most favorite pot in my kitchen, you knew that too).

rub the chicken down with olive oil, then use the juice of one lemon and squeeze one half over the bottom and one half over the top, then grab some lemon pepper seasoning and sprinkle that all over the bird, under, over, on the legs, wings. Just guess, whatever looks good to you. Then lay the bird in the pot, breast side up and take one whole lemon and cut thin slices and lay on top of the chicken like so:

Looks pretty doesn’t it? (I make food look pretty)

Place chicken in the preheated oven with the lid on and cook it for 5 hours at 250 degrees. (Low and slow) Then pull it out and let it rest for 10 minutes. (take the lid off, so it can cool some too).

Nice and done

Then remove the lemons before you start to tear that bird apart to eat

My favorite part is the drumsticks…

There you go. Lemon Chicken al la Jamie! (Only 4 ingredients to make, and it was delicious)

Cajun Chicken Pasta

December 3, 2011 We celebrated Normando’s 35th Birthday.

He started his morning off with a yummy Jamie Breakfast and Mimosas

then we went out later in the evening for sushi with friends

the food was amazing

then he opened cards and gifts.

James and Russ gave Normy the best gift ever. They got him Broncos tickets

Timmy and Katie came

Russ and James

Matt and Anisa

Jim and Evelyn

then had some drinks in downtown Littleton

It was a great night with great food. Happy Birthday to my Normy.

Just wanted to share with you all as you know I love to share what goes on in my life…

Now let’s get to cooking

recipe

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

1.Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers,

sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

4.In a large bowl, toss linguine with sauce.

Lemon Pepper Chicken

Here is a Jamie Recipe for you! I thought of this all on my own!

 

Get you a 5 1/2 whole chicken, maybe a little more than that

preheat your oven to 350 degrees

wash that chicken. I try to get the ones without the guts, as I really don’t care for sticking my hand up its bum! grosses me out and then I don’t want to eat anything for a day or two. Dry chicken with paper towels.

Then place the chicken in a roasting pan

and get the following items:

1/4 cup melted butter
Olive oil
Lemon Juice
Lemon Pepper seasoning
Kosher Salt

You could use fresh juice from a lemon or two instead of the lemon juice in a bottle. (I was out of lemons, so I went with the stuff in a bottle)

Tie the legs together, it helps them from burning and drying out, helps hold the chicken together to help keep it moist too (That Food Network is so helpful)

Then rub, coat the chicken under and over with olive oil, then add a couple of Tbsp of lemon juice, on bottom and over the top, more if you like a lot of lemon.

Then season to taste with Lemon Pepper seasoning and salt.

then last, brush a little of the butter over the top and legs and bake at 350 for 30 minutes covered, then take lid off and baste with more butter and bake for 30 more minutes (uncovered), and bake for 30 more minutes and baste again. I baked mine for about 1 1/2 hours and basted every 30 minutes, the 1st 30 I covered the chicken and the last hour I left uncovered so the skin would be crispy! (I love chicken skin, I always ask Normy for his skin. Gross, I know! My favorite is to get a rotisserie chicken from King Soopers or Cosco and eat all the skin and then let Normy eat the chicken.)

Take the chicken out of the oven and either check the temp and internal temperature should be 165 or cut a slit in the side of one of the legs and if the juices run clear, that baby is done!

Let it rest for about 10 minutes

then rip a leg off and eat it!

Moist and juicy and lemony!