Daily Archives: April 7, 2020

Pasta Salad

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Pasta Salad

Equipment

  • Hot Plate
  • Knife
  • Pot
  • Large Bowl

Ingredients

  • 1 box of Pasta
  • Tomatoes Sliced in half
  • Measuring cups
  • Peppers Diced
  • Diced
  • Italian dressing

Instructions

  • Fill Large pot with water
  • Put on hot plate and set temperature to HIGH
  • Once water is bubbling really fast, pour in noodles
  • Sprinkle salt into the water and stir
  • Set timer for 10 minutes
  • Lower temperature to medium
  • While pasta is cooking:
  • Dice onion
  • Dice peppers
  • Slice tomatoes in half
  • Add veggies to large green bowl
  • When Timer goes off:
  • Get strainer or colander and put in sink
  • Carefully pour large pot of pasta into strainer to drain the water
  • Rinse pasta with cold water
  • Once pasta is cool add to large bowl
  • Add 1 cup of salad dressing
  • Stir and mix well.
  • Pour pasta mixture into tin and cover with aluminum foil.
  • Wash ALL dishes, pots, and silverware
  • Put away clean dishes and put away hot plate.

Basil Pesto

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Basil Pesto

Prep Time 15 minutes
Servings 1 cup

Equipment

  • A food processor

Ingredients

  • 2 cups fresh basil leaves packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese about 2 ounces
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts can sub chopped walnuts
  • 3 garlic cloves minced (about 3 teaspoons)
  • Salt and freshly ground black pepper to taste

Instructions

  • Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
  • Add the garlic and Parmesan or Romano cheese and pulse several times more.
  • Scrape down the sides of the food processor with a rubber spatula.

30 Minute Beef Chili

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30 Minute Beef Chili

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Pan
  • Can Opener
  • Spoon

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 4 garlic cloves minced
  • 1 1/4th pounds ground beef
  • 3 1/2 tablespoons chili powder
  • 1 teaspoons chipotle chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • sea salt
  • freshly ground black pepper
  • 1 8 ounce can diced tomatoes

Instructions

  • In a large pan over medium heat, heat the olive oil and brown the garlic.
  • Add ground beef to the pan and brown.
  • Add the chili powder, chipotle chili powder, onion powder, dried oregano, cumin and season with salt and pepper. Stir well.
  • Add the tomatoes, let simmer for 25 minutes, and serve.
  • Turn off the oven once the pan is removed

THE ORIGINAL POTATO SALAD

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THE ORIGINAL POTATO SALAD

Course Salad, Side Dish
Cuisine American
Keyword Vegetarian

Equipment

  • Large pot
  • Bowl
  • Whisk
  • Cutting board
  • Knife

Ingredients

  • 2 lbs. potatoes 5 to 6 medium, peeled and cut into 3/4-inch chunks
  • 1 cup Mayonnaise
  • 2 Tbsp. vinegar
  • 11/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 hard-cooked eggs chopped (optional)

Instructions

Hard Boil 2 Eggs

  • Place your eggs in a pot and cover with cold water by 1 inch.
  • Bring to a boil over medium-high (3-4 heat setting) heat,
  • Then cover, remove from the heat and set aside 8 to 10 minutes.
  • Drain, cool in ice water and peel.
  • Once cooled, chop into small peices

Potatoes

  • Cut potatoes into cubes about 3/4 inches. Then add to bowl.
  • When all the potatoes are cut up, put the potatoes in large pot.
  • Cover potatoes with water, about an inch higher than the potatoes.
  • Bring to a boil over medium-high (3-4 heat setting) heat.
  • When the water comes to a rapid boil, Reduce heat to low (1-2 heat setting) and simmer until potatoes are tender, about 10 minutes.
  • Drain and cool slightly.

Dressing

  • In a medium sized bowl, add: 1 cup Mayonnaise, 2 Tbs vinegar, Add 2 Tbs vinegar, 1/4 tsp. ground black pepper, 1 tsp. sugar, 1 1/2 tsp. salt
  • Using a whisk, stir well.

Celery & Onions

  • Chop 1 cup celery into small pieces
  • Chop 1/2 cup on onion into small pieces
  • Add potatoes, celery, onion and eggs to the bowl and toss gently
  • Add Dressing and toss gently. Making sure that it is all covered

Buffalo Chicken Wings

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Buffalo Chicken Wings

Ingredients

  • 4 pounds chicken wings
  • 2 teaspoons kosher salt
  • Oil for deep-fat frying

BUFFALO WING SAUCE:

  • 3/4 cup Louisiana-style hot sauce
  • 1/4 cup unsalted butter cubed
  • 2 tablespoons molasses
  • 1/4 teaspoon cayenne pepper

Instructions

  • Using a sharp knife, cut through the two wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
  • In an electric skillet or deep-fat fryer, heat oil to 375. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
  • For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.
  • Toss wings with one of the sauces. If desired, sprinkle with green onion slices.
  • Preheat oven to 400F and line a baking sheet with slip at or parchment paper and place a wire rack on top.
  • Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, onion powder, and garlic powder.
  • Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.
  • In a bowl whisk together buffalo sauce
  • Remove wings from oven and toss them in the sauce.
  • Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).
  • Remove wings from oven, coat with extra sauce.

Garlic Parmesan Green Beans

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Garlic Parmesan Green Beans

Equipment

  • Pot
  • Skillet

Ingredients

  • 1 lb fresh green beans, stems removed
  • 2 tbsp. unsalted butter
  • 2 cloves garlic minced
  • 1/2 tsp. kosher salt
  • Vs tsp. ground black pepper
  • 1 tbsp. freshly grated parmesan cheese

Instructions

  • Using a large pot and a steamer basket or colander that will fit inside, add approximately 1-2 inches of water to the pot and heat over high heat.
  • Once the water has reached a boil, add the green beans to the steamer basket or colander and cover.
  • Allow to steam for 6-8 minutes, or until the green beans are starting to become tender but have not finished cooking. Remove from heat and set aside.
  • Melt butter over medium heat in a large skillet. Add garlic and cook 1-2 minutes.
  • Transfer steamed green beans to the melted butter and garlic.
  • Toss to coat green beans evenly and continue to saute for approximately 5 minutes over medium heat.
  • Season with salt and pepper and add more if necessary, to taste:
  • Remove from heat and sprinkle grated parmesan. Toss once again until parmesan is melted.

Mini Cinnamon Sugar Buns

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Mini Cinnamon Sugar Buns

Course Breakfast, Dessert
Cuisine American
Keyword Vegetarian

Equipment

  • Cookie Sheet
  • Cooking spray
  • Pastry Brush
  • Pizza Cutter or Sharp Knife
  • Cooling Rack
  • Small bowl

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • 1 8oz can crescent dough refrigerated
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 350F.
  • Spray cookie sheet with cooking spray.
  • In small bowl, mix sugar and cinnamon until well blended. Set aside.
  • Unroll dough on work surface; press to form 12×8-inch rectangle.
  • Brush with half of the melted butter; sprinkle evenly with 4 teaspoons cinnamon-sugar mixture. Starting at one short end, fold dough in half.
  • With pizza cutter or sharp knife, cut into 8 (1-inch) strips.
  • Twist each dough strip and circle dough around two fingers to create space to tuck one end through to form a knot. Then, tuck ends under and place on cookie sheet.
  • Brush buns with remaining butter; sprinkle evenly with remaining cinnamon-sugar mixture.
  • Bake 14 to 16 minutes or until golden brown.
  • Remove from cookie sheet to cooling rack. Cool 5 minutes. Serve warm.

Roasted Broccoli with Onion and Garlic

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Roasted Broccoli with Onion and Garlic

Course Side Dish
Cuisine American
Keyword Vegetarian

Equipment

  • Cutting board
  • Knife
  • Bowl
  • Cookie Sheet
  • Aluminum Foil

Ingredients

  • 1 head of Broccoli
  • 1 Red Onion
  • 1 Clove of Garlic
  • 1 tbsp. of olive oil
  • Pinch of salt and pepper
  • 1 lemon

Instructions

  • Rinse Broccoli with cold water
  • Using cutting board and knife
  • Cut off stalks of the broccoli
  • Cut florets into half-length wise
  • Chop onion into wedges
  • Peel 6 garlic cloves
  • Place all ingredients in a bowl
  • Pour 1 tbsp. of olive oil in bowl
  • Add a pinch of salt and pepper
  • Mix all ingredients together
  • Turn on oven to 350 degrees
  • Cover baking sheet with foil
  • Place veggies on sheet and put in oven
  • Cook for 20 mins
  • Take veggies out of oven and squeeze lemon over them
  • Turn off the oven

Healthy Baked Eggplant Parmesan

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Healthy Baked Eggplant Parmesan

Course Main Course
Cuisine American, Italian
Keyword Vegetarian

Equipment

  • Toaster oven

Ingredients

  • Eggplant
  • Tomato Sauce
  • Mozzarella cheese

Instructions

  • Preheatliven to 375 degrees
  • Slice eggplant 1/2 inch thick
  • Place 1 slice on piece of tin foil
  • Using spoon add tomato sauce
  • Add mozzarella cheese
  • Place in toaster oven until cheese is melted about 7 minutes.
  • Using Oven mitts, take eggplant out and place on plate.
  • Using a fork and knife, enjoy!

Buttermilk Biscuits

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Buttermilk Biscuits

Course Breakfast
Cuisine American

Equipment

  • Baking Sheet
  • Tin Foil
  • Large Bowl
  • Whisk
  • Pastry Blender
  • Cup Measure
  • Biscuit Cutter

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter chilled in freezer and cut into thin slices
  • 3/4 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Instructions

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a tin foil
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds.
  • Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter or cup
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.
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