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

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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

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Once all the mushrooms are clean, slice them nice and thin and place them in a bowl and set aside
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Then wash your zucchini and squash and slice them, I did thicker slices
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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
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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
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and add in a couple of tbsp of butter
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let the butter melt
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then add the mushrooms
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season with salt and pepper to taste
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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!
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I added in about a tbsp.
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stir that in and cook for another 2-3 minutes

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

Then add in the garlic
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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
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and stir in with the mushrooms and onions and cook for about 8-10 minutes
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I can’t stand zucchini and squash soggy so I don’t like to cook it too long

serve it up nice and hot!
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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!

Ty’s Thai Salad

recipe

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
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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 Thai salad: In a large serving bowl, toss the cabbages,
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edamame,
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carrots
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and green onions.
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For the sweet lime-cilantro dressing: Put the oil, 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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in a large blender and blend until smooth. (I used my handy dandy hand blender)
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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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Here is that recipe for you again:

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
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 Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

Roasted Vegetable & Smoked Sausage Penne

Got the idea for this recipe from here

I didn’t follow this recipe 100%, I kind of made it my own!

2 lb Polish Kielbasa, cut into 1″ slices
1 lb Penne
3 small Zucchini, cut lengthwise and sliced
1 small Yellow Squash, cut lengthwise and sliced
2 cups of tomato puree
1 Red bell pepper, seeded and chopped
1 Orange bell pepper, seeded and chopped
6 cloves Garlic, minced
1/2 med Red onion, cut in half and sliced into half rings
1/2 cup Olive oil, divided
1/3 cup Dry white wine
Kosher salt, to taste
Black pepper, ground fresh, to taste
(not in the picture but I also used Cajun seasoning and 1 cup of grated mozzarella cheese)
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Preheat your oven to 375º.

Mix all of the vegetables, (minus the onions), garlic, 1/2 the olive oil, salt and pepper well in a large mixing bowl.

set aside

Preheat a dutch oven to medium high heat and coat the bottom with the other 1/2 of olive oil

add the onions, and sauté
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cook until they are translucent and then add the wine, cook for a couple of minutes then add in the sausage
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I also sprinkled some Cajun seasoning over the onion and sausage, to taste

Sauté onions and sausage for another 5-7 minutes

set aside

Cook the pasta according to the package directions

Then grab a large baking dish and add the pasta first and then add in the veggies and then onions and sausage and kind of mix together, as best you can in the baking dish. Then pour the tomato puree over the top of the veggies and sausage. sprinkle with a little more salt and pepper to taste

Then pop in the oven and bake for about 30 minutes, uncovered

Then pull the baking dish out of the oven and sprinkle the top with grated mozzarella cheese and bake for another 10 minutes, or until the cheese has melted

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Serve immediately.

Aunt Michele’s zucchini, onion, garlic and tomato medley

Go the idea for this recipe from my cousin Jenn. She told about this recipe that her mom makes with zucchini and canned tomatoes and garlic and onions. So I wanted to make it, but added in some Jamie additions to make it my own!

So you will need:
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Olive oil
Garlic Salt
Fresh ground black pepper
3 zucchini, chopped
3 cloves of garlic
1 yellow onion, chopped into big pieces
1 red onion, Chopped into big pieces
1 14.5 oz can fire roasted tomatoes

wash the zucchini and cut the ends off and then cut in half like so:
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and then chop up into half moons
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So in the picture I was only going to add in a yellow onion, but then decided to add in a red onion, because I LOVE Onions…

So take the skin off the onions and cut them in half and then quarter them, so you get nice big chunks of onion
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Then smash the garlic cloves and peel the skins off and then mince the cloves into teeny, tiny pieces
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so now that you got all the veggies chopped and minced

Grab a large skillet or cast iron skillet and preheat it to medium high head and coat it with olive oil…

Shiny!
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Then add in the onions
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and sprinkle the garlic salt to taste, over the onions
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add a little pepper too, and I also added in Creole/Cajun seasoning too, just a little sprinkle
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Cook onions for about 10 minutes, until they are translucent

Then add in the minced garlic
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cool the garlic for about a minute and stir in with onions

then add in the zucchini, and sprinkle a little garlic salt on the zucchini
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and sprinkle more creole/Cajun seasoning over the zucchini as well
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then add in the canned tomatoes, juice and all
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and stir everything together
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and cook for a few minutes, basically long enough to heat the tomatoes and zucchini through, but not too long as you don’t want to overcook the zucchini. (nothing worse than soggy, overcooked zucchini).
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add a little more garlic salt and pepper if you need to.
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turn burner off and serve nice and hot!
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I will be making this dish again in the near future! Easy and delicious and I would say, pretty healthy too!

Asian Pulled Pork Tacos (Slow-Cooker) with Sweet and Spicy “Barbecue” Sauce

Recipe

So when I made this, I made this for Normy for when he got back from his work trip from Georgia! Normy LOVES pork so I was like I have to make him pork when he gets back! A welcome home meal from his Jamie! Nothing says lovin like something cooked from Jamie’s kitchen!

4 pounds Boston Butt pork roast (mine had a bone, but you could go boneless too), cut into 4 equal pieces
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1/2 cup low-sodium soy sauce
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1/2 cup hoisin sauce
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1/4 cup rice vinegar
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1/4 cup honey
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1/4 cup orange juice
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3 tablespoons ketchup
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3 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and grated
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2 tablespoons sesame oil
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1 teaspoon Sriracha hot sauce (optional)
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1/8 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground black pepper
1/2 teaspoon coarse salt
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Sliced green onions (for garnish)
Sesame seeds (for garnish)

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For the Sweet and Spicy “Barbecue” Sauce: (makes about 3/4 cup)
6 tablespoons hoisin sauce
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3 tablespoons rice vinegar
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3 tablespoons low-sodium soy sauce
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3 teaspoons sriracha
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For the Cucumber “Salad”:
1 cucumber, peeled and thinly sliced
1/4 large red onion, thinly sliced
1/4 teaspoon red pepper flakes (or to taste)
A few shakes of rice vinegar (to taste)
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10 (or more) Corn or Flour Tortillas (if you’ll be serving taco-style)

For the Pork:

Place cut pork in slow cooker.
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Mix together all other ingredients (except the green onions and sesame seeds), and pour over pork.

Cover, and cook on low for about 6.5 – 8 hours.
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When the pork is finished cooking, remove it from the slow cooker, separate and discard fatty parts and bone.

Shred the pork with two forks.
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You can serve it at this point, or you can skim the top of the “broth” in the slow-cooker to remove some of the fat, then place the shredded pork back in the pot with the remaining broth.

If you would like to crisp and caramelize some edges of the meat before serving, place it on a foil-lined cookie sheet, drizzle some broth over the top, and broil it until the edges are deep brown and slightly crisped.

Serve over tortillas with hoisin barbecue sauce, sliced green onions, and sesame seeds. Add Cucumber “Salad” if desired.
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For the Hoisin “Barbecue” Sauce:

In a small bowl, whisk together all ingredients.
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Refrigerate any leftovers.

For the Cucumber “Salad”:

Combine cucumbers and onions in a bowl. Sprinkle with red pepper flakes and vinegar and toss.

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
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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
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1 loaf of bread (I used sourdough)
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1 purple onion, sliced
1 red tomato, sliced
1 avocado, sliced
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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.
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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
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Then pull the chicken out of the oven and let it cool for a few minutes

and then cut the chicken into strips
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and then cut into cubes
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Dice the chicken, and add to a large bowl
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combine with the diced celery,
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eggs,
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and add remaining ingredients
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I added in lemon pepper seasoning and creole seasoning
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as well as salt and pepper, to taste
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Then the mayo
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then I added in about a tsp of grainy mustard
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and mix everything together really well.
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test for seasonings and adjust as needed or it might taste perfect as is
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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

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then I added sliced cheddar cheese and then the chicken salad, and then topped with some red onion and avocado (I skipped the tomatoes)
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I served mine as an open-faced sandwich (less carbs)
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Beef Tostadas al la Jamie

So wanted to make some Tostadas and got the inspiration to make these from the internet, just made them up and made them my own, this is what I did…

So I wanted to make like a sour cream, or creamy sauce, so I just made this sauce up.

I took some Greek Yogurt,
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about 1/2 a cup
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then took some Tabasco, the chipotle flavor (my fav)
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I didn’t measure, I just did it on taste! Added the Tabasco to the yogurt = spicy!
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and mixed
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I also added in a little lemon juice
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and mixed it allllll together
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and let it chill in fridge until you are ready for it!

Next I made my own Tostada tortillas

Heated some oil in a pan, filled the pan 1/2 way and heated it to medium high heat, I used canola oil

grabbed some corn tortillas and threw those in the oil after 15-20 minutes each, one at a time (make sure that oil is nice and hot)
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Fry them babies a minute or 2 on one side then flip them. I cooked mine for about 4-5 minutes total

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You want them to be sturdy so you can pile a bunch of goodies on top

Then drain on paper towels, like so
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Fry as many tortillas as you think you will need, I did like 8-10
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So the meat I used was flat-iron steak, I pulled the meat out while I was doing the tortillas, to take the chill off the meat from the fridge!

I seasoned my meat with Salt, pepper, Garlic salt and this seasoning that Normy and I got from the farmers market from the Green Chili people (its spicy and yummy)
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I seasoned both sides with the salt and pepper and garlic salt and only one side with the other seasoning (it’s pretty strong)

Then I cut the steak in half in order for it to fit in my grill pan…
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Now I heated my cast iron, grill pan to HIGH heat

I sprayed it with a little non stick spray and get that baby smoking hot!
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throw the steaks in with the seasoning side to the grill pan first and cook for about 5-7 minutes
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(when I cooked this I did the steak 2-3 minutes each side and it wasn’t long enough so I had to throw it back in, so I am telling you on here 5-7 minutes and that will get you to medium, red inside, but not bloody ewww)

Then flip them steaks
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MMMM at this point, I think our smoke alarm went off and the apt was all smokey! gotta love cast iron grill pans!
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Then once it’s cooked to your liking, to your doneness

Take it off the grill pan, or grill and let it rest on a cutting board for about 5-7 minutes, so the juices can redistribute
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then once you let it sit for a few then I have Normy cut the meat into thin strips, he’s better at this than me, so I always have him do it
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Slice all the meat up
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I also had other topping for our tostadas

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Diced Red onion
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sliced jalapeno
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Cilantro
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Homemade Guacamole
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Freshly grated extra sharp cheddar cheese (I like freshly grated cheese as it doesn’t have that gross white powder crap that the pre-shreeded cheese does, probably better for you too)
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Chopped tomatoes
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and then the yogurt sauce I made before
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so take some of the sliced meat
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and place it on a tortilla
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then add some onions
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Tomatoes
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cheese
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cilantro
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Guacamole, yogurt sauce and jalapeno
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after having one Tostada, I found it was better to cube the meat up instead of strips, easier to eat!
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and there you have it! Beef Tostadas al la Jamie!

White House Salad from The Biggest Loser

Found this recipe on…GUESS? Yep! Pinterest!

Recipe

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1 head of fresh lettuce
1 cucumber
2 fresh in-season tomatoes
1/4 red onion
1 bunch fresh basil

1/3 cup olive oil (for dressing)
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4 tbsp lemon juice (for dressing)
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1 tsp honey (for dressing)
salt and pepper, to taste
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For the salad: wash and dry the lettuce. Tear it into bite-size pieces.

Peel the cucumber and cut it into bite-sized bits.

Wash the tomatoes and cut them into bite sized pieces.

Peel the onion and slice it as thin as possible.

Wash and chop the basil into large pieces.

In a large mixing bowl, combine the lettuce,
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cucumbers,
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tomatoes,
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onions
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and basil.
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Toss together so the ingredients are well mixed.

For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.
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Add the dressing to the salad, toss and serve immediately.
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French Bread Pizza

Found the idea for this recipe on Pinterest (of course). What did we do before pinterest? Oh yes Facebook! HA! I love Pinterest and I think I have said that before MANY times!

So this is what you will need for your french bread pizza:

1 loaf of french bread
Cheese
sauce (gotta be homemade) I mean you can do store-bought, but why would you? HA! I am allllll about homemade!
your favorite toppings
I chose Crimini Mushrooms, sliced
White button mushrooms, sliced (I love mushrooms)
pepperonis
Sliced red onion
sliced Green bell pepper
Fresh mozzarella
and freshly grated parmesan cheese
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Preheat oven to 425 degrees

So start my making your sauce, so simple!
I just grabbed a medium sauce pan and preheated the burner to medium heat and coated the bottom of the sauce pan with a little bit of olive oil,
then added in 2 garlic cloves that I minced finely
then waited a couple of minutes and sautéed the garlic cloves till I smelled the garlic very strong and then added in a 28oz can of tomato sauce
then added salt, pepper, italian seasoning, red wine, balsamic vinegar, 1 tsp brown sugar, garlic salt, dried thyme…just whatever seasoning sound good to you!
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Let the sauce simmer for 10-15 minutes

While the sauce was simmering I prepped all the other ingredients

grab the french bread
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cut it in half
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then spoon some of the sauce onto the bread
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do a thin layer, not too much as it will make the bread soggy. You will have a lot of sauce left and that’s so you can dip your bread back in the sauce (as I LOVE extra sauce).
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Then add the fresh mozzarella
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and then add the parmesan cheese
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then add the pepperoni
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Then add sliced mushrooms
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Then add the bell pepper
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Then add the onions
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Then place the bread on a baking sheet
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and pop in the oven
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Bake for 10 minutes and then once the 10 minutes is done I put the oven on broil for 5 minutes for the bread and veggies to crisp up some…

They might have gotten a little too done, and I burnt the bread a little. And actually it added flavor

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Just the edges got burnt. So maybe if you don’t want yours burnt don’t broil or broil for less time
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so let the bread cool for a few then slice it in strips and serve with extra sauce or as is
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I served mine with salad as well and Jenn couldn’t WAIT To eat!
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THE END!

Chicken Tortilla Soup

Recipe

For the soup:
1 pound boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. paprika
1 Tbs. olive oil, divided
1 large red onion, diced
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2 cloves garlic, minced
1 red bell pepper, diced
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1 jalapeno pepper, diced
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1 lime, juiced and zested
1/2 cup cilantro, chopped
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can green chilies
1 (14.5) oz can diced fire roasted tomatoes
1 Tbs. tomato paste
32 oz low sodium chicken broth
Salt & Pepper to taste

for garnish
sliced limes
diced avocado
Tortilla chips
salsa
chopped fresh cilantro
shredded cheese
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Preheat oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika.
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Brush both sides of each chicken breast with light coating of olive oil.
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Sprinkle a small amount of the spice mixture onto both sides and each chicken breast
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and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for 10 minutes,
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and then shred. (I cubed mine).
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While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch Oven.
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Add the onions
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and garlic,
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along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper,
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lime juice
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and zest and cilantro
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and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans,
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green chilies,
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diced tomatoes
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and stir well.
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Cook for about 6 minutes until all the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken broth

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and add the cooked chicken
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and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes. stirring occasionally. Add salt & pepper to taste.

Serve!

(I served mine with chopped tomatoes and sliced avocados)

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