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Favorite Recipes •
February 27, 2025
Corn Beef Hash – The Morning After Breakfast!
CORN BEEF HASH – THE MORNING AFTER BREAKFAST!
What You’ll Need:
- 1 Tbsp butter
- 1/2 onion diced
- 2 cloves garlic minced
- 15 ounces frozen hash browns
- 1/2 bunch fresh spinach
- 1 1/2 cups left over corned beef, diced in to small cubes
- 1/2 cup grated cheddar cheese
- 1 tsp Worcestershire sauce
- salt & pepper to taste
- 4 eggs
What To Do:
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Preheat oven to 375 degrees
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Over medium heat, melt butter in an oven proof sautee pan
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Add onions and garlic and cook until translucent, about 3-5 minutes
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Add hash browns and cook 5-7 minutes
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Add spinach and cook until wilted, about 3-5 minutes
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Add corned beef, cheese, and worcestershire sauce and mix together
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Season with salt & pepper
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Make 4 wells in the mixture
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Crack one egg in each well
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Bake 8-10 minutes until eggs are done to your liking
The amazing recipe is courtesy of ArtzyFoodie.com. 🙂 Enjoy!
Favorite Recipes •
January 1, 2025
Italian Lentil Soup
What you need:
- 2 Tbsp butter
- 1 large white onion, diced
- 4 celery stalks, diced
- 3 carrots, diced
- 4 large garlic cloves, chopped
- 4 small zucchini, diced
- 6 large tomatoes, diced
- 2 tsp dry oregano
- 1 cup red wine
- 6 cups beef broth
- 12 oz lentil beans
- 2 cups fresh kale, coarsely ripped
- salt/pepper (to taste)
- 1 package sweet Italian sausage
- Parmesan cheese, grated
- fresh basil
What to do:
- Sauté onion, celery and carrots over medium heat about 5 minutes.
- Add garlic, zucchini, tomatoes, wine and oregano, reduced heat to low and simmer 20 minutes stirring occasionally.
- Add beef broth, lentils, salt/pepper, bring to low boil for 30 min.
- While soup is cooking, BBQ sausage thoroughly and cut into slices. If unable to BBQ, steam sausage about 4 min on each side in a covered skillet in about 3/4 inch of water. Remove sausages, slice lengthwise down the middle, place on a foil-lined broiling pan, place on second to highest rack position, and broil until fully cooked and browned… flip them and brown on other side, then cut into bite-sized pieces.
- Add sausage to soup for about 30 min and cook until beans are not crunchy; And kale during the last 10 min.
- Add water if soup becomes too thick and season with salt if necessary.
- Serve with a dollop of sour cream and slices of fresh basil to taste.
Enjoy!
Favorite Recipes •
October 2, 2024
Apricot Glazed Pork Tenderloin
What You’ll Need:
- ½ c. apricot preserves
- ¼ c. apple cider vinegar
- ¼ c. less sodium soy sauce, tamari for gluten-free
- 2 tsp honey
- 2 tsp minced fresh garlic
- 2 Tbsp olive oil
- 2 pork tenderloins, trimmed
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 Tbsp chopped fresh rosemary leaves, or 1 ½ teaspoons dried
- 2 tsp water
- 2 tsp cornstarch
What To Do:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the apricot preserves, vinegar, soy sauce, honey, and garlic and whisk well to break up any clumps of preserves. Measure out and transfer ½ cup of the sauce to a small saucepan and reserve the remaining amount in the bowl. Set aside.
- Pat the two pork tenderloins dry with paper towels and sprinkle both sides with salt, pepper, and rosemary.
- Heat the oil in an oven-proof sauté pan or large skillet over MEDIUM-HIGH heat. Add the seasoned tenderloins to the pan and cook for 5 minutes or until well browned on one side. Flip the pork over and remove the pan from the heat. Pour the apricot sauce from the bowl over the top of the tenderloins.
- Transfer the pan to the oven and bake for 10 minutes. Remove the pan from the oven and baste the tenderloins by spooning the sauce from the bottom of the pan over the top. Return the pan to the oven and roast for an additional 8 to 10 minutes or until a meat thermometer registers 150 degrees and no more than 155 degrees F.
- Meanwhile, place the the saucepan with the apricot sauce over LOW heat. In a small bowl, stir together the water and cornstarch and pour it into the saucepan. Stir the sauce and cook just until thickened, about 30 seconds. Remove from the heat and set aside.
- Remove the pork from the oven and brush with the thickened glaze. Let it rest for 10 minutes in the pan.
- Transfer the pork to a cutting board and slice into 1-inch medallions. Return the sliced pork to the skillet with the sauce. Plate the pork with a little sauce from the pan spooned over the top.
- Recommend serving with green beans or air-fried Brussels sprouts w/ bacon pieces and either roasted sweet potatoes or mashed potatoes. Sprinkle a little ground nutmeg on either the Brussels sprouts or the potatoes for a little added autumn flavor. 😉
This recipe was originally found at WholesomeMadeEasy.com. 🙂 Thank you!
Favorite Recipes •
March 14, 2023
Chicken Enchiladas in Sour Cream & Verde Sauce w/ Asparagus
Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus
What You Need:
- ~3 lb boneless, skinless chicken thighs
- salt
- 2-3 lb asparagus, cut into bite-size pieces
- 1/3 cup yellow or white onion, chopped
- 1 Tbsp. olive oil
- 2.5 oz can black olives, chopped
- 3-4 cups Monterey Jack cheese, shredded
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth (used from cooking the chicken)
- 1 cup sour cream
- 3/4 cup salsa verde (green salsa)
- 1 dozen flour tortillas (I recommend using Guerrero’s Soft Taco Flour Tortillas)
- a sprinkling of Parmesan cheese
- 1/4 cup fresh cilantro. chopped
- 2 9×13 baking dishes
What To Do:
- Cover chicken in large stock pot with salted water (about 3-4 Tbsp); Bring to a boil, then lower heat to medium and cook for about 25 min; Place chicken on cutting board to cool.
- While chicken is cooking, place asparagus in a skillet, barely cover with water, sprinkle with salt, and bring to low boil; Cook asparagus until al dente; Drain asparagus and place in a large mixing bowl; Set aside.
- Sauté onion in skillet with 1 Tbsp olive oil over medium heat until softened; Add to mixing bowl with asparagus.
- Shred chicken and place in mixing bowl with asparagus and onions; add olives and about 2 cups of cheese and mix all ingredients together.
- In medium saucepan, melt butter over medium heat; blend in flour with a wooden spoon; Add chicken broth (reserved from cooking chicken), whisking constantly until thick and bubbly; Add sour cream and green salsa and heat all.
- Preheat oven 350 deg F; wipe bottom and sides of baking dishes with olive oil.
- One tortilla at a time placed in the baking dish, place a generous amount of chicken mixture in the center of the tortilla and spread evenly throughout; drizzle about 3-4 Tbsp sauce inside the enchilada, roll up; Line up the next tortilla and repeat until all of mixture is used up.
- Evenly pour sauce over the top of all enchiladas; Sprinkle with Jack cheese, and then with a dusting of Parmesan cheese.
- Bake at 350 degrees F for 25 min or until top turns slightly brown.
- Sprinkle with fresh cilantro and serve.
Favorite Recipes •
September 1, 2022
Southern Peach Cobbler
SOUTHERN PEACH COBBLER
What You’ll Need
- 9 fresh peaches (peeled, pitted and sliced in thin wedges)
- 1/4 c white sugar
- 1/4 c brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp fresh lemon juice
- 2 tsp corn starch
- 1 c all-purpose flour
- 1/8 c white sugar
- 1/8 c brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp unsalted butter, chilled & cut into small pieces
- 1/8-1/4 c hot water
- mix together 3 Tbsp white sugar & 1 tsp ground cinnamon
What To Do:
– Preheat oven to 425 degrees Fahrenheit
– In large bowl, combine peaches, 1/4 c white sugar, 1/4 brown sugar, cinnamon, nutmeg, lemon juice and corn starch. Toss to coat evenly and pour into a 2-quart baking dish. Bake in pre-heated oven for 10 min.
– Meanwhile in a large bowl, combine flour, 1/8 c white sugar, 1/8 cup brown sugar, baking powder and salt. Blend in butter using your hands or pastry blender until mixture resembles coarse meal. Stir in water until just combined.
– Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with sugar & cinnamon mixture. Bake until topping is golden, about 30 min. Enjoy!
(This recipe is courtesy of allrecipes.com and has been modified to use less sugar than the original recipe)
Favorite Recipes •
November 20, 2020
Swedish Green Mashed Potatoes
What You’ll Need:
- 6 large russet potatoes
- 1 c. sour cream
- 1/4 lb. soft butter
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- 1 tsp sugar, or to taste
- 1 Tbsp dry dill
- 1 pkg. frozen, chopped spinach
- 4 green onions, chopped
What You’ll Do:
- Peel and cut the potatoes into 1 to 1.5 inch pieces, boil in salted water until soft, and drain.
- Combine sour cream, butter and all dry ingredients and add to potatoes with hand mixer or potato masher until light and fluffy.
- Add green onions and spinach to sour cream mixture.
- Fill in well-greased casserole dish and let sit to come to room temperature.
- Bake at 350º F for 30 minutes or until piping hot!
*Can be made ahead and refrigerated overnight or frozen. Remember to bring to room temperature before baking.
Favorite Recipes •
January 21, 2020
Coconut-Miso Salmon Curry
This amazing recipe comes from Cooking.NYTimes.com, yields 6 servings and takes about 25 minutes to prepare.
What you need:
- 3 Tbsp safflower or canola oil
- 1 med red onion, halved and sliced 1/2-inch thick (about 2 cups)
- 2 fresh ginger, minced (about 2 tablespoons)
- 3 garlic cloves, thinly sliced
- Kosher salt and black pepper
- ¼ cup white miso
- ½ cup unsweetened, full-fat canned coconut milk
- 2 lb. salmon fillet, skin removed, cut into 2-inch pieces
- 5 ounces baby spinach
- 1.5-2 Tbsp fresh lime juice, plus lime wedges for serving
- Steamed rice, such as jasmine or basmati, for serving
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeño pepper, finely chopped (optional)
- Sriracha sauce to taste (optional)
What to do:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top. Salt and pepper to taste, and serve with jalapeño peppers and offer Sriracha sauce.
** Thank you Cooking.NYTimes.com for this awesome recipe and for the great photo!
Favorite Recipes •
October 31, 2019
Fresh Homemade Cranberry Sauce
What You Need:
- 1 c. sugar (or less if you don’t want it super sweet, start with 1/2 c. and add more from there)
- 1 c. water
- 1 (12-oz.) package fresh cranberries
- 2 tsp. orange zest
- Kosher salt
What To Do:
- In a small saucepan over low heat, combine sugar and water until sugar dissolves.
- Add cranberries and cook until they burst, about 10 minutes.
- Stir in orange zest and a pinch of salt.
- Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.
That’s it!! Super simple and extremely delicious!
***This amazing recipe is courtesy of Delish.com.
Favorite Recipes •
October 10, 2019
Cornish Game Hens with Mushroom Gravy
What You Need:
- Ideally, an air fryer (minimum 5 qt. capacity)
- 2 Cornish game hens, defrosted
- 1 tsp fresh sage (chopped)
- 1 tsp fresh rosemary (chopped)
- 1 tsp fresh thyme (chopped)
- Lawry’s seasoning salt
- black pepper, freshly ground
- juice from 1 large lemon
- 4 oz. Baby Bella mushrooms, sliced
- 4 cloves garlic, chopped
- 2 c chicken broth (best to use 2 c water with 2 tsp Better Than Bouillon Concentrated Chicken Stock)
- ~1 tsp Italian seasoning
- Wondra (flour-based thickener)
- salt & pepper to taste
- white rice (cooked)
What To D0:
- Rinse and pat dry the hens. Rub with sage, rosemary and thyme, dust with Lawry’s seasoning salt, and a liberal amount of fresh ground pepper; Place side-by-side in air fryer.
- Cook hens for 15 minutes at 400 degrees F.
- Drizzle hens with juice from about 1/4 lemon and transfer drippings from the catch basket to a small-medium sauce pan.
- Flip hens over to cook for additional 15 min. During last 3 minutes of cooking, drizzle with juice from another 1/4 of the lemon. Hens are finished cooking when skin is crispy and drippings are not pink (internal temp should ultimately reach 165 degrees F).
- Remove hens from air fryer and cover with foil for about 5-10 minutes before cutting in half or quarters to serve.
- FOR THE GRAVY (Can be prepped while hens are cooking): Sauté sliced mushrooms in olive oil over medium heat for about 5 minutes; Add chopped garlic to mushrooms and sauté about 1-2 minutes more.
- Transfer garlic and mushrooms to sauce pan with drippings from catch basket of air fryer; Add 2 cups of chicken broth, juice from the remaining 1/2 of the lemon and Italian seasoning; Whisk in Wondra a little at a time while at a rolling boil until desired gravy thickness is achieved; Season with salt and pepper (if needed) to taste.
- Serve Cornish game hens with white rice and spoon gravy over it all. Enjoy!
Favorite Recipes •
September 9, 2019
Smokey Cauliflower
What You Need:
- An air fryer or a conventional oven
- 1 head of cauliflower (preferably organic)
- High temperature cooking oil (recommend peanut oil or grape seed oil)
- 4-5 cloves garlic, chopped finely
- smoked paprika
- salt, pepper to taste
What To Do:
- If cooking in conventional oven, preheat to 400 degrees F.
- Pull apart cauliflower and cut pieces into halves or quarters to make as uniform in size as possible.
- Wash in water and pat dry with paper towel.
- Place cauliflower in large bowl, drizzle a little oil over the cauliflower, sprinkle over with garlic, dust with smoked paprika and add a generous amount of salt and pepper to taste; Toss all ingredients to coat well.
- Place cauliflower on lightly greased cookie sheet or in air fryer basket.
- Cook in oven for 25-30 min (or until golden and desired tenderness) OR cook in the air fryer at 400 degrees for 15 (or until golden and desired tenderness).
- Taste before serving and add salt if needed.
