Cook your noodles according to packaged directions, drain then melt lots of butter in with noodles, set aside. Heat a pan on medium high heat and add some butter and oil. Cut your beef into small pieces. Lightly sprinkle your beef, some mushrooms, and sliced onions with flour and cook for about 6 minutes with some minced garlic stirring occasionally. Add some beef broth to the pan along with some heavy cream and bring to a simmer. When your sauce becomes nice and saucy, about 5 minutes plate your buttery noodles and top with your saucy beef and mushroom mixture. Garnish with some parsley and enjoy!
Sunday, December 27, 2015
Heat a pot on medium high heat and add some salted water to boil. Cut your potatoes into quarters and boil for about 15 minutes until your potatoes are nice and soft. While your potatoes are boiling heat a pan on medium high heat and add some cream of chicken soup, and chicken broth. Season your boneless chicken breasts with salt, pepper, onion powder, and garlic powder then place your chicken in with the soup. Cover with a lid, turn your heat down low and simmer for about 25 minutes turning your chicken once. Plate your chicken and potatoes, then add lots of shredded cheddar cheese to the soup keep the fire low, season with some red pepper flakes, and mix very well until the cheese has melted and formed into a nice cheese sauce. Pour your cheese sauce over your chicken and potatoes, garnish with a parsley leaf and enjoy!
Saturday, December 12, 2015
Heat a pan on medium high heat and add a little oil and lots of butter. Add some very small chopped carrots and onions, season with salt and pepper and cook for about 5 minutes while stirring then set aside in a bowl. Add to the bowl some ground turkey, some bread crumbs, feta cheese, 1 egg, ketchup, spinach, mustard powder, salt, and pepper. Mix together very well and form your burgers. Add some more oil and butter to your pan and heat on medium high heat, cook your burgers for about 7-8 minutes on both sides or until there is no pink inside. Top your burgers off with a slice of white cheddar cheese during the last 3 minutes of cooking. Toast your english muffin halves in the toaster. In a small bowl mix together some cranberry sauce, sour cream, and chives. Spread your sour cream mixture on your english muffins, place some arugula on the bottom half of the muffin, top that off with your burger, then some sliced red onion, the top half of the muffin, and enjoy!
Friday, December 11, 2015
Preheat your oven to 400 degrees. In a small baking dish coat some tomatoes, sliced onions, chopped garlic, and shallots with some olive oil. Bake in the oven for about 15 minutes. While your tomatoes are baking cook your ravioli according to package directions. Plate your ravioli, and roasted tomatoe mixture, garnish with some chopped parsley and parmesan cheese, season with salt and pepper and enjoy!
Sunday, December 6, 2015
Heat a pan on medium high heat and add some oil. Season your salmon with salt and pepper and sear it on both sides for about 2 -3 minutes; set aside. Heat another pan on medium high heat and lots of butter, cook some fresh spinach for about 3 minutes seasoning with salt and pepper. Roll out your pastry dough on a floured counter top, cut the squares big enough to wrap around your salmon. First place you salmon down in the middle of the pastry dough, then top your salmon with your spinach. Wrap your pastry dough around the salmon and spinach and stick the edges together (cut off the excess dough so it doesn't overlap). Wrap your salmon wrap tightly with some plastic wrap and set it in the fridge for about 10 minutes, that way it stays nice and tight when time to cook. Unwrap it from the plastic wrap and brush it with some egg wash especially where there the edges meet so it will stick together even better. Place some parchment paper on a baking sheet and place your salmon wellington seam side down on the paper. Cut diagonal slits into the pastry dough and bake in the oven for about 20 minutes at 350 degrees and enjoy!
Tuesday, December 1, 2015
Heat a pan on medium high heat and add some oil. Season your chicken breast with Old Bay blackened seasoning, and finely chopped fennel. Cook your chicken on both sides for about 7 minutes or until there is no pink inside, set aside. Cook your penne pasta according to package directions then drain. In a food processor add some sunflower seeds (not the shells of course), cilantro, tarragon, garlic cloves, basil, and parmesan cheese. Pulse until semi smooth then add some olive oil and continue to pulse until smooth. In a bowl mix together your penne pasta and pesto sauce. Slice your chicken and place it on top of your pasta, top it off with some parmesan cheese and enjoy!