Mashed Potatoes Ingredients:
5 large white potatoes peeled and cubed
1 stick of butter
1 cup of milk
1 tablespoon of garlic pepper
a pot of salted water to a boil. Add potatoes; cook until tender but
still firm. Drain and return to stove over low heat. Add butter, Milk, salt, and garlic pepper. Use a potato masher to mash until smooth.
2 cups of chicken broth
1 onion diced
1/2 stick of butter
1 tablespoon of garlic
1/4 cup flour
2 cups of spinach
Add butter and onion in a pan on medium high heat , cook until transparent about 4 minutes. Add flour, stir for about 2 to 3 minutes or until golden
brown. Add broth, and garlic pepper, stir continually
until thickens slightly. Add spinach and cook for 3 more minutes. Complete the meal by serving with some baked chicken breast tenders and some more spinach.
1 lb of Penne pasta
1 cup of Milk
4 tbsp of butter
3 tablespoons of salsa con queso
2 cups of Shredded Pepper jack Cheese
2 cups of Shredded Sharp Cheddar Cheese
2 cups of Mozzarella Cheese
2 cups of spinach
8 oz of pepperonis
1 tablespoon of red pepper flakes
1 tablespoon of pepper
1/2 teaspoon of cayenne pepper
Italian bread crumbs
Cook Penna according to directions, strain and set it to the side.
In large pot over a medium heat add milk, butter, red pepper flakes, cayenne, and pepper, bring to a slight boil. Add cheese stir until you have a thick and creamy cheese sauce.
Add Queso, spinach, pepperonis, and pasta. Mix well and serve hot. You can also top it with some Italian bread crumbs. Yummy :)
Today I made Chicken Cacciatore, and my kids loved it.
I Can't wait for my hubby to come home from work.
My hard working man deserves a good meal :)
1/2 Cup olive oil
2 lbs of boneless chicken breast tenders
1/2 of Red, green, and yellow bell peppers
2 onions diced
2 garlic cloves minced
2 cups of sliced mushrooms
1 lb can of Italian tomatoes
1 8 ounce can of tomato sauce
1/2 Cup red wine
1 Tablespoon red pepper flakes
1 tablespoon of rosemary
1 tablespoon of oregano
1 tablespoon of tarragon
salt and pepper
Season chicken with salt and pepper. Heat oil in large deep Dutch oven or skillet. Brown chicken on both sides for one or two minutes per-side.
Remover chicken and wrap in foil. Cook onions, garlic, mushrooms and peppers until tender.
Add Italian tomatoes, tomato sauce, red pepper flakes, rosemary, tarragon, and oregano. Cover and simmer for 45 minutes. Add wine and cook, uncovered for 45 minutes more.
You can Serve this with pasta, rice, or eat it as is.
1 Pound crab meat, picked free of shells
1/4 Cup butter or margarine
1/4 Cup all-purpose flour
1 Cup of milk
1/2 Teaspoon dry mustard
2 Teaspoons of water
1 Teaspoon of lemon juice
1 1/4 Teaspoons of salt
1/2 Teaspoon pepper
1/2 Teaspoon finely chopped onion
1 Large egg, beaten with one tablespoon of milk
Fine dry bread crumbs
Melt butter in a small saucepan, stir in flour cook until mixture bubbles around the side of pan. Remove from heat and add 1 cup of milk gradually, cook stirring constantly, over low heat until smooth and thick, set aside. Mix mustard with water and let stand for flavor to develop while preparing remaining ingredients.
Break up crab meat and add it to the sauce along with salt, pepper, onion, and lemon juice. Mix well. Shape into 8 patties 1/2inch thick and 3 inches in diameter. Roll in bread crumbs, then in egg and then in crumbs again. Let patties stand for a few minutes to set crumbs. Deep fry in cooking oil at 375 degrees of brown in shallow hot fat in heavy skillet. Drain on paper towels.
2 Tablespoons of lemon juice
1 Tablespoon of minced onion
2 Tablespoon of sweet relish
Salt and pepper
In a small bowl, mix together
mayonnaise, sweet relish, and minced onion. Stir in lemon juice.
Season to taste with salt and pepper. Refrigerate for at least 1 hour