MOM'S FAMOUS MEATLOAF!

This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
 

Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced red onion
1/2c. diced celery
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprinka
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins. Drain off any extra fat.)

reade more... Résuméabuiyad

MOM'S FAMOUS MEATLOAF!!!!!

This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
 
Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced red onion
1/2c. diced celery
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprinka
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins.  Check mini loaves earlier)

reade more... Résuméabuiyad

CHICKEN WITH MUSHROOMS IN AN ASIAGO CREAM SAUCE!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet.  Return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

reade more... Résuméabuiyad

SHEPHERD'S PIE FOR DINNER

Ingredients

• 2 pounds Russet potatoes, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream
• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
  
• 1 3/4 pounds ground beef 
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup frozen peas (a couple handfuls)
• 1 teaspoon paprika
• Chopped Scallions

Serves 4

Preparation

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture to potatoes and mash until potatoes are almost smooth.

While potatoes boil, pre-heat a large skillet over medium-high heat. Add EVOO to hot pan, about one turn of the pan, with beef. Season meat with salt and pepper. Brown and crumble meat for 3-4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat for 5-10 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together for two minutes. Whisk in broth. Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir in peas.

Pre-heat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped scallions and serve.

Rachael Ray recipe

reade more... Résuméabuiyad

CHICKEN WITH MUSHROOM & ONIONS IN AN ASIAGO CREAM SAUCE...LIGHTENED UP!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
1 large onion, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/4 cup heavy cream
1/4 cup shredded Asiago cheese
salt & pepper to taste

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in cornstarch.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and onoins until mushrooms begin to brown.

Add white wine to skillet, return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle with salt and pepper.  Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

reade more... Résuméabuiyad

MANCHEGO CHEESE MEATBALL PARM!!!!!!

This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free.  Use your favorite sauce-homemade or jarred.  I used Market Pantry brand from Target and was shocked by how delish it was!!!!

Hugs & Cookies Meatball Ingredients:

• 1 1/2 pounds ground beef (excellent from Costco)
• 4 cloves garlic,minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Scharr brand)
• 1 cup shredded Manchego cheese (I grated it from a 1/2 pound piece and used the rest to grate on top on the meatballs and sauce later)
• 2 eggs
• salt to taste

 Other Ingredients:

• Sauce of your choice (approx two 24-oz jars)
• Rest of the Manchego cheese to top it off with!

Mix all of the above meatball ingredients and form your meatballs-not too large.  I made approx 30 meatballs.  Pan fry to brown them.  Don't worry about cooking them through-they will finish cooking in the oven.  Preheat oven to 375.

Pour some sauce in the bottom of your ceramic oven-safe dish.  Lay meatballs on top of the sauce.  Cover with more sauce and dress the top up with the extra manchego!  Cover with foil and bake for 20 mins.  Remove foil and bake an additional 15 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins!!!

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night!!! 

reade more... Résuméabuiyad

CHICKEN & MUSHROOMS IN AN ASIAGO CREAM SAUCE TOPPED WITH BACON & MARCONA ALMONDS! AHHHHHH-MAZING!

This dinner is nothing short of spectacular.  Certainly something you would be served in a gourmet recipe.  Go ahead and try this and "WOW" your family tonight!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
3 springs fresh thyme
1 cup white wine
1/2 cup flour or Cup4Cup gluten free flour
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
4 slices bacon, cooked and chopped
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet along with the fresh thyme (pulled off the stem).  Return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle bacon and almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

reade more... Résuméabuiyad

JERK SPICED CHICKEN STUFFED WITH SPINACH & MOZZARELLA

  

 This is where I bought my jerk seasoning...at Chelsea Market, NYC! How cool is this spread!!!!!!!!!

Ingredients:

• 4 chicken cutlets
• 3 cups spinach
• 1 cup mozzarella cheese, shredded
• avocado or olive oil
• jerk seasoning
• salt
• panko crumbs (just enough to sprinkle on each chicken roll)

 Directions:

1.  Steam 3 cups spinach, drain very well and chop.
2.  Combine spinach with 1 cup shredded mozzarella

3.  Pound 4 chicken cutlets thin.
4.  Divide spinach/cheese mix and place on top of each cutlet.
5.  Roll up the cutlets and insert toothpicks to help prevent the filling from leaking out. (Expect a bit to still come out when baking.)
6. Drizzle cutlets with avocado or olive oil and heavily sprinkle on jerk seasoning and a few panko breadcrumbs.
7.  Bake on a nonstick foil lined baking sheet (with sides) at 350 for appox 40 minutes or unti the chicken is cooked through.

reade more... Résuméabuiyad

ROASTED CORN, TOMATO & PEPPER SOUP TOPPED WITH PESTO & AVOCADO

SOUP INGREDIENTS:
5 cobs of fresh corn
2 cups cherry tomatoes
8 ounce jar roasted red peppers, drained
1 onion, diced
olive oil (or avocado oil if you have, I prefer this!!!!)
4 cups chicken broth 
3/4 teaspoon smoked paprika
1/4 teaspoon chili powder
kosher salt
fresh black pepper

1.  Preheat oven to 400. Line a roasting pan with nonstick foil.  Drizzle the cobs of corn and tomatoes with oil, salt and pepper.  Roast 25-30 mins until nicely browned.  Let cool.

2.  Meanwhile, in a soup pot heat a tablespoon of oil and sautee the onion.  Add the roasted red peppers.  Cut the kernels off 4 of the cobs and add them to the pot.  Reserve kernels from the last cob for the soup garnish. Add the tomatoes to the pot and stir all together for a few minutes to marry the flavors.  Add the broth.  Bring to a simmer and cook covered for 25-30 mins.  Taste for salt and pepper, adding if necessary.   You can serve right now with the reserved corn kernels on top or go ahead and make the amazing pesto.  I piped it right on top of the soup! Mmmm!
soup adapted from our best bites

Pesto:

In a food processor, chop 

2 cups basil 

6 garlic cloves. 

Stream in 3/4c. olive oil. (I used walnut oil this time-fabulous!!)

Add 1c. Parmesan cheese and 1/2 cup pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER!

reade more... Résuméabuiyad

CHICKEN & ONIONS IN A LIGHT BALSAMIC CREAM SAUCE

Ingredients:

4 chicken cutlets

Avocado or olive oil

2 onions, sliced

2 Tablespoons flour (I used "Cup 4 Cup" gluten free brand)

4 garlic cloves, crushed

1 1/2 cups chicken broth

1 Tablespoon Balsamic Vinegar

3 T. "half and half" cream

Directions:
Season chicken with salt, pepper and garlic powder on both sides.  Heat oil in a deep skillet and pan fry chicken cutlets until browned on both sides.  Place on a plate.  Add onions to the skillet and more oil if needed.  Cook about 5 minutes adding garlic, too.  Sprinkle in flour and cook 1 minute.  Add broth and bring up to a simmer.  Add vinegar, cream, salt and pepper.  Return the chicken to the skillet and cook on low until chicken is cooked all the way through.

Recipe adapted from Center Cut Cook
*The original also calls for mushrooms. You would add them in with the onions.  I didn't have any on hand this time.

reade more... Résuméabuiyad

WORLD'S MOST AMAZING MEATBALL PARM!!!!!!!

 

This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free.  Use your favorite sauce-homemade or jarred.  I used Market Pantry brand from Target and was shocked by how delish it was!!!!

Hugs & Cookies Meatball Ingredients:

• 1 1/2 pounds meatloaf mix (beef, pork, veal combo)
• 4 cloves garlic-roughly chopped, not minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Scharr brand)
• 1 cup shredded Parmesan cheese (not grated)
• 2 eggs
• salt to taste

• Sauce of your choice (approx two 24-oz jars)
• Mozzarella cheese to top it off with!

Mix all of the above ingredients and form your meatballs-not too lage.  I made 32 meatballs.  Pan fry to brown them.  Don't worry about cooking them through-they will finish cooking in the oven.  Preheat oven to 375.

Pour some sauce in the bottom of your dish(es).  I used the 2 decorative ceramic dishes pictured above or you could use one 9x13.  Lay meatballs on top of the sauce.  Cover with more sauce and dress the top up with lots of mozzarella!  It should be covered with cheese!!!  Cover with foil and bake for 20 mins.  Remove foil and bake an additional 20 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins!!!

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night!!!

reade more... Résuméabuiyad

CRISPY ROASTED CHICKEN WITH BRANDY GRAVY!

I Baked my chicken covered in my Pampered chef dish at 400 for 60 mins and then uncovered for another 35 minutes.  I seasoned it with White truffle oil, herbs de provence, smoked paprika, turmeric, salt and pepper.

Gravy:
In a small pot combine with whisk:
2T. drippings from the chicken dish
2T. flour (I used gluten free)

Pour in:
1 cup chicken broth
1-2 Tablespoons Brandy and whisk
Cook at a low boil until reduced and thick, 5-7 mins.

Season with salt and pepper

reade more... Résuméabuiyad

BROCCOLI & SPINACH MEATBALL PIE!!!!

 

 

Step 1.  Crust

2 cups "Cup 4 Cup" gluten free flour (or use all purpose flour if not gluten free)
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a springform pan and build up the sides, too.  I had some left over scraps because you want to keep it on the thinner side.

Step 2.  Broccoli/Spinach
2 heads broccoli
5 ounces baby spinach
olive oil
sea salt
Chop 2 heads of broccoli and sautee in a pan with some olive oil and salt.  When almost tender add in 5 ounces spinach and cook just till beginning to wilt.  Place veggies in a colander and let any liquid drain out.  Set aside.

Step 3.  Meatballs
3/4 lbs meatloaf mix (beef/pork/veal)
1 egg
1/2c-3/4c. bread crumbs (I used gluten free aleia's)
salt/pepper to taste

Heat Avocado oil in pan (or olive oil) and roll small mini meatballs. I made approx 15.  Pan fry until golden and basically cooked through. (will continue to cook in oven)

Step 4-The filling
16 ounces mozzarella cheese, shredded
10 ounces ricotta cheese
6 eggs
Combine all of the above.   Add sea salt or kosher salt to taste.  Stir in the broccoli and spinach.  Gently toss in the meatballs.  Pour into the crust and bake at 375 for 45-55 minutes until golden and set.  Let sit 30 mins before cutting.  Serve wit marinara sauce, if desired. 

featured on.....

reade more... Résuméabuiyad

SCRUMPTIOUS SHRIMP THAT WILL KNOCK YOUR SOCKS OFF!

SO EASY! ONE PAN! SCRUMPTIOUS TOO!

INGREDIENTS:
1 STICK BUTTER (I USED GRASSFED-THE GOOD STUFF!!!)
2 POUNDS SHRIMP, DESHELLED/DEVEINED (thawed and dried)
SEA SALT, PAPRIKA, PEPPER,GARLIC POWDER, TURMERIC
1 1/2 LEMONS SLICED THINLY

Diretions:
1. Line a baking pan (with sides) with nonstick foil.
2.  Lay the butter on the pan and place in the oven until melted: 3-4 mins.
3. Remove and lay lemon slices on the pan.
4.  Place the shrimp on the lemon slices.  Season with the above spices evenly & generously and then flip and season the other side.
5.  Bake at 350 for 10 mins.  Flip shrimp over and bake another 10 minutes or until fully cooked through.  Serve over pasta or rice using the rest of the lemon/butter sauce in the pan!


ADAPTED FROM WIKIHOW

reade more... Résuméabuiyad