CAN'T GET ENOUGH

Today I made an amazing dinner.... Middle piece of Salmon Fillet 2 tablespoon Guava Honey 1 tablespoon pure sesame oil 1 tablespoon soy sauce Grated fresh ginger Mix all ingredients Cover Salmon with sauce, make sure sides get some too Preheat over to 350 Bake for 10 to 12 minutes uncovered Double check, salmon should be flaky and sides a little crispy from the sauce Trader Joe's boxed risotto goes great with this. OH MY GOODNESS, it's only 2.59 Cook as stove directions 1 tablespoon olive oil 3 cups hot water seasonings (in box) Heat stove to medium heat Add olive oil and rice for about 1 to 2 minutes Add 3 cups of water and wait to vicariously boils Reduce heat to a simmer, cover and stir occasionally once all water is absorbed add cheese Serve warm Serve on the side Trader Joe's has fresh edamame and I served this in an arugula, corn tortilla, sunflower seed, with tomatillo verde dressing, super tasty..

1 package (16 ounces) frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 ounces) condensed cream of chicken soup 1 cup Original Bisquick® mix 1/2 cup milk 1 egg Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. Bake 30 minutes or until golden brown.

Ingredients 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon cumin 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon freshly ground black pepper 1/4 teaspoon chili powder 1/4 teaspoon turmeric 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful) 1 large red onion, chopped (about 1 cup) 5 cloves garlic, minced 2 jalapeño peppers, seeded and minced 2 Tbsp olive oil or grapeseed oil 1 14-oz can coconut milk 2 teaspoons cornstarch 1 teaspoon Worcestershire sauce 3 Tbsp fresh basil leaves, chopped 1 Tbsp finely chopped fresh ginger Hot cooked rice Directions 1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside. 2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the r...

Ingredients Turkey Meat 1lbs. Onion Garlic (minced) Corn (Sweet) Salsa (Jarred): Mild Diced Tomatoes in a can (med.) Black Beans Red Beans\ McCormick Chili package OR make it on your own Directions In a large soup pot, brown ground beef over medium-high heat, breaking up into small pieces as it cooks. When ground beef is nearly done, add diced beef and cook about 3 minutes until pieces are medium (still pink in the center). Reduce heat to medium and add Worcestershire sauce, chili powder, coriander, cumin, bay leaves, garlic, salt, hot pepper sauce (chipotle peppers-1), oregano, sugar, cayenne and black pepper. Cook, stirring occasionally, for 20 minutes. Add water, onion, and chopped and diced tomatoes. Reduce to a simmer and cook about 1 hour until reduced to desired consistency. Add beans and cook for 15 more minutes. Serve with sour cream, shredded cheddar cheese and nacho chips.

Oh, Have I been waiting for a good recipe. Some of the ingredients I don’t have, but willing to purchase. This is easy and great for the week J Fresh and tasty when you want to eat it. Keep a little sauce for cooking in the microwave, its easy meals to taste your buds. Ingredients 3/4 pounds chicken breasts or thighs 2 Tbsp sake (rice wine) 4 Tbsp soy sauce 4 Tbsp mirin (sweet rice wine) 2 Tbsp sugar *grated ginger Preparation Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over th...

Cut fresh chicken into bite sized chunks, sprinkle with salt & pepper, lemon juice and soy sauce Fry chicken in 2 tbsp of oil in large fry pan Remove chicken from pan Add broccoli florets and stir fry (julienne carrots can be added too) Make 2 cups of chicken bullion in the microwave (or chicken stock) Add to the broccoli in the pan Then mix 1 tablespoon of corn starch with 2 tablespoons of soy sauce and slowly add to bullion and florets - stirring until thick Add the chicken Serve over steamed rice

Menu Citrus Bliss Dinner Fresh Salmon Fillets; fresh salmon braised in a citrus flavored sauce with a hint of spice. Asparagus Delight; fresh from your garden picked by yours truly. With added flavors of orange and lemon cooked to perfection . Rice Pilaf; This rice embraces flavors, never done in Gian’s kitchen. The flavors are over powering, yet compliment this dinner well. The flavor is light and delightful with added herbs to complete the dish Appetizers include: Chef’s Special (ones that will NOT disappoint you) What is the takeover dinner? This dinner is to bring food, friend, and come together once a month And takeover Gian’s house and kitchen. The question is....Do you think we accomplished our mission tonight? The inspiration behind this? One summer ago, I was on a road trip from Seattle to California (San Fran, Hollywood, and LA). We stayed at the W Hotel in by UCLA, where they served powerful tasting citrus, yet refreshing water. Their secret was oranges, lemons and lime ...

Semi homemade is the wayyy to go sometimes. Its hard to go to work and then realize OH NO, LUNCH....i have decided to share with you a secret I do at least every other week. Handle full of thin Spaghetti Noodles Serves 3 1\2 of Jar Ragu Chunky Mushroom Spaghetti Sauce 1\4 green onions, red onions, onion, and zucchini 8 once can of black sliced olives 1\4 pd of Hamburger (Sometimes I leave this out) Boil Noodles in a medium sauce pan until a la dente with a splash of olive oil (preventing small noodles to stick). Saute all veggies in a pan with a swirl of olive oil until barely translucent,add cooked ground beef with sauce; cook for seven more mins or until it starts to bubble. Add cooked noodles to the pan and mix all ingredients together. Top off with fresh Parmesan and/OR mozzarella, along with olives. Serve with broiled homemade garlic bread 4 french rolls 1 tablespoon butter 1 tablespoon parsley 1\4 spoon garlic salt 1 tablespoon per side of roll Open french roll to work with both ...

Ingredients 6 pounds beef brisket Salt and pepper 2 packets (1 1/2 ounces) meatloaf seasoning (recommended: McCormick) 1 bottle (12 ounces) beer 2 cups apple cider (recommended: Treetop) 1 cup sliced onions 2 cups BBQ sauce (recommended: KC Masterpiece) 1 cup soaked hickory or oak wood chips Directions Set up grill for indirect cooking over medium heat (no direct heat source under brisket). Rinse brisket with cold water and pat dry. Season with salt and pepper and place in foil baking pan. Sprinkle with meatloaf seasoning and pour over beer. Add enough apple cider to cover brisket halfway. Top with sliced onions and cover with heavy-duty aluminum foil. Place pan on hot grill over a drip pan. Cover grill and cook 2 1/2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour. Remove brisket from braising liquid and place directly on grill over the drip pan. Combine 2 cups of braising liquid with BBQ sauce. Mop brisket thoroughly with sauce. Add 1/2 cup of wood chips ...

Gluten Free Baked Mac and Cheese Serves: 8 4 cup gluten free noodles 2 tablespoon olive oil 1 garlic clove ½ chopped onion 1 egg ¼ cup of whole wheat flour ½ cup of milk 1 package of 90 calorie packages; Mozzarella, Parmesan, and Monterrey Jack ½ cup of cheddar Cook veggies in 1 tablespoon of olive oil. Add flour, egg, and milk and simmer until smooth. Stir in cheeses about 2 minutes. Boil Pasta until al a denta. Place in a baked pan at 350 degree for 20 minutes or until sides are golden brown.

Semi-homemade is essential on busy weekends. I reached the opportunity to try a SPICY food and fall in love. I have work, work, work, and a little time to play this weekend. Today, I decided to master the Caribbean Jerk weekend finale recipe. Its my co-workers with a little twist of my "can't get enough" veggies. I love veggies, but I def. have mortified this recipe. This will be a weekly meal, but I think I need a little more spice.......Ill keep that in mind next time. Enjoy. 2 thinly sliced shoulder beef; diced 2 cups of Caribbean Jerk Marinate 3 medium red potatoes; chopped and diced (keep in mind the small the faster potatoes cook) 1\2 8 oz. can of carrots 1\2 8 oz. can of peas 1\4 cup of chicken/beef broth Marinate steak chunks for two days in the Caribbean jerk marinate. Shear meat until a little brown and simmer while adding chicken/beef broth leaving half for later. Meanwhile cooked the rice and let set in pan with top attached until ready to serve.Add chopped...

3 thinly sliced boneless steaks 1\2 sliced white onion 1\2 green pepper 1\2 red pepper 4 thinly sliced mushrooms Olive oil 1\4 heavy cream 1\4 cup chicken broth 2 tablespoon red wine 2 tablespoon balsamic vinaigrette 2 tablespoon brown sugar or sugar cane 1 tablespoon butter Salt and pepper In a med-low pan sauté the onions with olive oil, once transparent add the brown sugar or sugar cane to soften. Prepare other veggies; green and red peppers in olive oil until cooked. Remove ingredients and add to one large pan. Meanwhile add butter to mushrooms and start to cook. In the large pan add heavy cream, red wine, and balsamic vinaigrette with pepper. Simmer for about 20 mins and then add the mushrooms. Heat pan to 350. Heat a stovetop grill and shear the steaks on each side. If you like a little pink only allow steaks to be on the grill for 1 min on each side. Place in a baking pan and add veggies for 15 mins. Remove from the oven and add parmesan cheese and bake until melted. Serve with ...

1 teaspoon olive oil 1\4 cup onion finely chopped 2 garlic cloves, minced 1 tablespoon flour 1 cup 2% milk 2 bay leaves pinch of salt 2 cup medium elbow pasta 1 1\2 cup Gouda cheese 1 cup Havarti cheese 1\2 cup mozzarella 1 teaspoon coarse blk pepper Heat oil in a medium pan. Add onion, occasionally stirring; 1 to 2 minutes. Add garlic, flour, and bay leaf to the pan until thickens; about 2 minutes. Add Gouda, Havarti, and 1\4 cup mozzarella; including salt. Preheat oven at 375 degrees Meanwhile boil pasta until slightly tender; add 1\4 teaspoon olive oil to prevent from sticking. Remove pasta and drain. Add pasta to cheese mixture. Bake in a 8x10 pan for 25 minutes. Servings 3

Old-Time Beef Stew 1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes 2 tablespoons cooking oil 4 cups water 1 large onion, sliced 2 cloves garlic, minced 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1 bay leaf 1/8 teaspoon ground allspice 6 medium carrots, bias-sliced into 3/4-inch chunks 1 pound small white onions, peeled and halved 4 medium potatoes, cut into 1-inch chunks 1/2 cup cold water 1/4 cup all-purpose flour Snipped fresh parsley (optional) In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally. Stir in carrots, halved onions, and potatoes. Return to boiling; ...

Spiced Salmon with Yellow Peppers Serves 2 1 teaspoon minced garlic 1 teaspoon dried oregano 1 teaspoon paprika ½ teaspoon ground cumin Kosher salt and freshly ground black pepper 1 ½ tablespoons olive oil ¾ pound salmon fillet (skin on), cut into two pieces 1 small yellow bell pepper, cored, seeded, and cut into ¼ inch strips ¼ cup fresh orange juice In a small bowl, combine the garlic, oregano, paprika, cumin, ½ teaspoon salt, and a couple of grinds of pepper. Spoon out a heaping ½ teaspoon of this spice mix and set aside. Stir 1 teaspoon of the oil into the remaining mix to make a paste. Pat dry the salmon fillets and rub the paste on the top of the fish (but not on the skin); set aside. Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Pile the bell pepper strips and sauté, stirring and tossing a few times, until they begin to brown and soft, 8 to 10 minutes. Remove and set aside. Return the pan to medium-high heat. Pour in the remaining 1- ½ teaspoons oil; when i...

Three Bean Enchiladas Servings: 6 Serving Size: 2 Enchiladas • 1/2 cup dried kidney beans • 1/2 cup dried navy beans • 1/2 cup dried pinto beans • 6 cups water • 1/2 teaspoon salt • 1/2 cup chopped onion • 2 cloves garlic , minced • 1 teaspoon chili powder • 1 teaspoon ground cumin • 1/4 teaspoon salt • 1 - 4 oz. can chopped green chilies, undrained • 12 (6 inch) corn tortillas • Vegetable cooking spray • 1 (10 oz.) can prepared enchilada sauce • 1/2 cup shredded low fat Monterey Jack cheese Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cover and cook 2 minutes. Remove from heat, and let stand 1 hour. Drain beans; return to Dutch oven. Add 6 cups water and 1/2 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain, reserving 1/4 cup liquid (add water, if necessary, to make 1/4 cup. Place beans blender or food processor; add reserved 1/4 cup liquid, onion, and next 5 ingredients. Pr...

6 tablespoons butter, plus more for baking dish coarse salt and ground pepper 1 Pound Penn rigate 1 teaspoon olive oil 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 4 garlic cloves, minced 6 cups whole milk 10 ounces white mushrooms, trimmed and thinly sliced 1/2 cup oil -packed sun-dried tomatoes, drained and thinly sliced 1 1/2 cups shredded provolone (6 ounces) 1 cup finely grated Parmesan (4 ounces) Preheat over to 400. Butter two shallow 2-quart baking dished. In a large pot of boiling salted water, cook pasta 3 minutes short of al dent; drain pasta, and return to pot. In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. In a 5-quart dutch over or heavy pot, melt butter over medium. Add flour and garlic; cook whisking, 1 minut...

Braised Chicken with Caramelized Onions, Mushrooms & Sun-Dried Tomatoes Ingredients 1/2 pound white button mushrooms (or large white mushrooms, quartered) Kosher salt and freshly ground black pepper 1/2 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1-1/2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks 1 cup all-purpose flour for dredging 3/4 cup homemade or low-salt chicken broth 3/4 cup (about half a batch) caramelized onions 6 oil-packed sun-dried tomatoes, drained and thinly sliced 1 tablespoon balsamic vinegar 1/4 teaspoon Tabasco sauce 1/4 cup chopped fresh flat-leaf parsley Caramelized Onions 2 tablespoons extra-virgin olive oil 2-1/2 pounds Spanish onions or large yellow onions, peeled, trimmed, halved, and thinly sliced lengthwise, preferably using a radial cut, see directions below (about 9 cups) 1 teaspoon kosher salt Directions In a medium bowl, toss the mushrooms with 1/2 teaspoon salt and a few grinds of p...

5 riblets 1 tablespoon steak seasonings 1 tablespoon soy sauce 1 tablespoon worshersire sauce 2 tablespoon olive oil Add first 4 ingridents to a small bowl; add meat. Cook on medium heat for 1 to 3 mins on each side or until brown. Once they are cooked to your desire remove from heat. I cooked one cup of rice and added butter, salt and pepper. This is a common recipe I make and enjoy going to the store and having them cut fresh ones for me. please enjoy.

5 whole green, red or yellow pepper 1 - 1\2 pound ground beef 1 cup cooked long grain rice 1\4 cup onion 1\4 cup celery 1\3 zucchini 1 garlic close, minced 1 tablespoon salt 1\4 pepper 1 can (8 oz.) corn 1 can condensed tomato soup 1\2 teaspoon dried basil 1\2 cup shredded sharp cheddar cheese Cup tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. In a large bowl, combine the beef, rice, onion, celery, zucchini corn, garlic, salt & pepper, basil and tomato soup. Place and immediately place in ice water; invert onto paper towels. Cover and bake at 350 for 55- 6 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.