Cabbage Salad

- Cabbage, green, shredded
- Cabbage, Red, Shredded
- Onion, Diced
- Carrots, shredded,
- Salt

Combine and mix.

Add any salad dressing to taste per plate.

Baked Chicken Breast w/Cheese

Baked Chicken Breast

Heat oven to 350

• 1  chicken breast.  , place in loaf pan
• Salt:  both sides
• Cajun:   seasoning both sides
• 1/4 TBSP butter; drop on bottom of pan
• Canadian bacon, layer on top of chicken breast.  
• Onions, chopped; pour copious amounts over chicken and along pan
• Bell peppers, pour copious amounts over chicken and down sides of pan.  

Place in oven for 30-40 minutes uncovered.  

• mozzarella, shredded.   Pour copious amounts over chick.  

Place back in oven for 20-30 minutes uncovered.  

Check with thermometer occasionally, remove when center is 165-170 degrees.  

Serve with noodles.   

Hello Dolly / 7 Layer Cookies

Hello Dollys. 

Ingredients 

• 16 tablespoons (2 sticks) unsalted butter, melted

• 3 cups (about a 13 1/2 ounce box) graham cracker crumbs (roughly 2 packets)

• 2 cups (about 12 ounces) dark or semisweet chocolate chips, can substitute some choxolate chips with butterscotch chips 

• 2 cups (about 8 ounces) pecans or walnuts, roughly chopped. 

• 3 cups sweetened shredded coconut flakes

• 1 (14-ounce) can sweetened condensed milk

Directions

1. Adjust oven rack to middle position and preheat oven to 350°F (175°C). Combine melted butter and graham cracker crumbs in a bowl until thoroughly combined. Press evenly into bottom of baking dish.

   
   

   Top crust with chocolate chips, followed by the nuts and finally the coconut. Drizzle with condensed milk. Bake until any crust visible is golden brown and coconut begins to toast, about 30 minutes. Remove from oven and let cool completely. To cut easily, let sit in refrigerator for at least one hour before serving. Cut into 18 bars.  Bars can be stored in an airtight container at room temperature for up to 3 days, though especially if your kitchen runs hot, they are safest kept in the fridge.

   
   

   
   

   
   

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Easy Bake Chicken Bites

 

• 1 pound (450g) chicken breasts, skinless and boneless
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 tablespoons unsalted butter,diced
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon instant chicken stock,optional (lower the salt amount if using)
• 1 teaspoon Italian seasoning
• Fresh chopped parsley, for garnish

DIRECTIONS

1. To make the oven-baked chicken bites: Preheat your oven to 420°F  (220ºC) conventional. Cut chicken into 1-inch cubes.

2. In a small bowl, combine all seasonings (salt, pepper, paprika, cayenne pepper, garlic powder, onion powder, chicken stock, and Italian seasoning). Arrange chicken in a baking dish and sprinkle with the seasoning mix. Drizzle a tablespoon olive oil and toss chicken cubes with the seasoning to coat on all sides. Place butter cubes on seasoned chicken in the pan.

3. Bake seasoned chicken in the preheated oven for 16-18 minutes, or until internal temperature reaches 165°F (75°C) using a meat thermometer. After 8-10 minutes, stir the chicken bites with a spoon for even baking. Once done, the chicken bites should be golden with crisp edges. For crispier chicken bites, switch to broil on high for the last 2 minutes of cooking until golden.

4. Remove the baking dish from the oven, sprinkle chicken with fresh chopped parsley, and let rest for 5 minutes before serving. Serve the oven-baked chicken bites over cauliflower rice with a good drizzle of the pan juices and a slice of lemon. Enjoy!

Crispy Wedge Garlic Parmesan Potato’s

• ▢ 2 lbs red potatoes, (cut into 2" slices)
• ▢ 2.5 tbsp olive oil
• ▢ 1.5 tsp minced garlic, (approximately 3 cloves)
• ▢ 1/2 tsp salt, (more or less - to taste)
• ▢ 1/8 tsp black pepper, (more or less - to taste)
• ▢ 3 tbsp grated parmesan cheese
• ▢ 1/2 tsp onion powder
• ▢ 1.5 tsp Italian seasoning

Garnishment:

• ▢ freshly chopped parsley
• ▢ grated parmesan cheese

• Preheat oven to 425 degrees F.
• Spray baking sheet with non stick spray.
• Slice potatoes into wedges.
• In a medium bowl, combine olive oil, parmesan cheese, minced garlic, and seasonings. Mix well.
• Add the cut potatoes to the bowl and toss to thoroughly coat.
• Pour potatoes onto the prepared baking sheet and spread the potatoes out evenly, leaving a space in between each.
• Bake for 30-40 minutes, checking every 10-15 minutes to stir/flip with a spatula to allow other sides to brown. Time will be dependent on how thickly cut the slices are, as well as how crispy you prefer your potatoes. I took mine out at 35 minutes.
• Sprinkle with freshly chopped parsley and additional parmesan cheese.

Mushroom Pasta with Goat Cheese

• 
  
• 
  
• 8 ounces bowtie pasta (farfalle)**
• 8 ounces mixed mushrooms (such as baby bella aka cremini, button, shiitake, and oyster)
• ¼ cup finely chopped fresh thyme and oregano
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 3 cups baby greens: baby kale or spinach
• ¼ cup Parmesan cheese, grated
• 3 to 4 ounces soft goat cheese*
• Kosher salt and fresh ground pepper
• 
  
• Garlic

Instructions

1. Cook the pasta in heavily salted boiling water until al dente. Pro tip: Set the timer for a few minutes less than the package instructions and then taste: the pasta should be justdone, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out ¼ cup pasta water.
2. Meanwhile, clean the mushrooms, then slice them. Chop the herbs.
3. In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salttogether for about 5 minutes, stirring occasionally. When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted.
4. Add the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta; stir them in if desired. Serve immediately.

KT’s Zappa Toscana

Kt's Zuppa Toscana

Ingredients

- 1 Hot Sausage (Or Ground Turkey, Seasoned to be spicy)

- 4-5 Red Potatoes

- 1 Onion

- 2 tbs of Butter

- 3 Tbs of Garlic

- 3-4 Handfuls of Kale

- 2 Handfuls of Shredded Parmesan Cheese

- 16 Oz of Chicken Broth

- 6 Oz of Heavy Whipping Cream

- Garlic Salt

- Red Pepper Flakes

- A lot of Italian Seasoning

- Pepper

- Salt

Cooking

- Ground and Cook meat, place in separate bowl afterwards

- Dice Onions and sweat in butter, add garlic after the onions are done. Toss garlic around with onions for 5-7 seconds. 

- Add Chicken Broth

- Dice Potatoes and toss into pot

- Wait until potatoes are done cooking, add meat and than add kale. Keep pot at a simmer

- Add heavy whipping cream and than add the Parmesan cheese

- Add seasonings to taste

- Have a dope meal

Irish White Bean & Cabbage

1 lb bacon
1 onion
3 cloves garlic
3 celery
1/2 cabbage
4 carrots
4 small/medium potato's.
1 bay leaf
1 tsp thyme
1/2 tsp Rosemary
1/2 tsp Caraway seeds
Chicken stock
Black pepper
Salt
1 can great northern beans
1 can of Rotel

Boil for 1 hour.

Mater Stew

Diced stew beef. Brown with oil, salt, pepper.

Bell pepper
Jalapeño pepper
Onion
2 potato's
Can diced tomatoes
Tomato sauce
Cilantro
Black beans
Brussels sprouts.
Chicken stock
Garlic

Could add corn, mushrooms

Italian Beef and Cabbage

I doubled this recipe for the family.    Also because hamburger meat comes in 16 oz packages rather than 8 ounce

Ingredients:  

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice, cooked in
• 1 cup (8oz, 240ml) beef stock, to yield 1 1/2 cups cooked rice  
• 8oz ground beef (240gr mince)
• 2 cups shredded cabbage
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 tbs olive oil
• 1 tbs Worcestershire sauce
• 1/2 tsp chili powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 15oz (450ml) tomato sauce

Instructions:

• Cook rice.
• While rice cooks: Heat oil in nonstick skillet.
• Add onion, celery, garlic and sauté until tender, about 5 minutes.
• Add beef and brown, breaking it up as it cooks.
• Add Worcestershire sauce, herbs, chili powder.
• Cover and keep warm over low heat.
• Add brown rice when done.
• To assemble:
• Put half (1 cup) of the cabbage into a baking dish, put the beef/rice mixture on top, then the rest of the cabbage.
• Press it down a bit, then pour the tomato sauce over the top.
• Cover and bake at 375F (190C) for an hour.

Roasted Chicken and Veggies

Ingredients

• 2 medium chicken breasts, chopped
• 1 cup bell pepper, chopped (any colors you like)
• 1 onion, chopped
• 1 zucchini, chopped
• 2 cups (?) broccoli florets
• 1 tomato, chopped
• - - may need to double items below depending on amount of veggies used - - 
  
• 3 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons italian seasoning
•  ½ teaspoon paprika (optional)
• 1 cup Mushrooms, chopped (optional)
• 1 cup Olives, sliced (optional)
• 
  
• Parmesan cheese. 
  
• 
  

• Instructions

  1. Preheat oven to 500 degree F. 
     
     
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. 
     
     Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. (Or place all in bowl and mix before adding to pan)
     
     
  3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Sprinkle Parmesan Cheese on top, Enjoy with rice, pasta, or a salad, or by itself. 
  4. 
     
  5. 
     
  6. 
     
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• 
  

Crockpot Chicken Tacos

Ingredients:

• 1 packet of taco seasoning
• 3/4 cup of chicken broth
• 1 boneless skinless chicken breasts
• ½ cup of salsa
• Dash of cayenne pepper

Directions:

Add broth and taco seasoning to the crockpot and mix. Place the chicken breasts in the broth. Pour the salsa over the chicken breasts. Cook on low for 6-8 hours, and then shred with a fork.

Creamy Crockpot Chicken and Stuffing

2 lbs (about 4 chicken breast)
1 (6oz) box of stuffing mix
1 (10.5 oz) can cream of chicken condensed soup
3/4 cup sour cream
1/3 cup water
10 oz bag frozen green beans
salt and pepper to taste

Directions:

1. Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot.

2. Next, top chicken with 1 box of stuffing mix

3. In a separate bowl, mix together condensed s

4. Place green bean on top.  Cover and cook on HIGH for 4 hours. If you need a longer cooking time, you can do LOW for 6 hours.  

Goulash

GOULASH

1 or 2 lb ground beef

1 white onion, chopped

4 cloves garlic, minced

2 bell peppers

1/2 cup red wine

2 tbsp Worcester sauce

1 can of diced tomatoes

1 can of Rotel

1 can of tomato sauce

1/2 tsp oregano

1 tsp paprika

1/2 tsp basil

Salt and pepper to taste

2 cups elbow noodles

1/2 cup of water

1. Brown the ground beef.   Drain off fat.
2. Add the onions and garlic, cook with meat for 2-3 minutes until soft
3. Add the bell peppers and cook 2-3 minutes until softish
4. Add the wine and stir well
5. Add the Worcester sauce , diced tomatoes, rotel, tomato sauce, oregano, basil, paprika, and the water and reduce heat, cover and let simmer for 30 minutes
6. Stir in the dry noodles, cover, simmer for 10-15 minutes, stirring often

Creamy southwest chicken soup

1 chicken breast, pre boiled and shredded
1 tbs. Pepper
2 tsps. Salt
4 celery, sliced in small chunks
6 carrots, diced
5-6 gold potatoes, diced
1/2 cup corn
1/2 cup peas
2 bay leaves
1 can rotel
15 oz cream of chicken soup
3 cups chicken broth


Combine and let simmer for 45 minutes.

Cabbage Roll Soup

Cabbage Roll Soup

1 onion, diced

3 cloves garlic, minced

1 lb lean ground beef

1/2 lb bacon, diced. 

3/4 cup uncooked long grain rice

1 head cabbage, chopped, core removed

1 (28 ounces) can diced tomatoes

1 small can tomato paste

4 cups beef broth

1 tsp Paprika

1 tsp thyme

1 tsp cinnamon

2 Tbl Worcestershire sauce

2 bay leaves

1 tsp pepper

1 tsp salt

1/4 cup lemon juice.  

In large pot, brown ground beef, garlic, onion, and bacon, then drain. 

Stir in chopped cabbage and let cook until softened, stirring occasionally to mix meat juices into cabbage. 

Add all remaining ingredients, bring to a soft boil then reduce heat and simmer, covered, until rice is fully cooked.   ( can range from 35 -60 minutes depending on rice. 

Serve when rice is soft.  

Beer Bread

3 cups flour (sifted)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can/bottle beer
1/4 cup butter

Preheat oven to 375 degrees
Mix dry ingredients, sifting flour.
Mix in beer.
Pour into a greased loaf pan
Pour melted butter over top of of mixture in loaf pan.
Bake for 45-50 (may need 1 hour depending on oven)
Remove from pan, let cool 10-15 minutes before serving.

If you want a softer crust, don't pour butter over the top of mixture, rather mix in with ingredients.

Banana chocolate chip cookies

Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup white sugar
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
3 mashed bananas
2 cups semisweet chocolate chips
1/4 cup brown sugar
1 teaspoon cinnamon

Add all together. Spoon into cookie sheet. 12-15 minutes at 400 degrees.

Dr Pepper BBQ Sauce

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1 large yellow onion, chopped
• 4 cloves garlic, chopped
• 1 cup ketchup
• 3 tablespoons tomato paste
• One 12-ounce can Dr. Pepper
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup packed dark brown sugar
• 2 teaspoons ancho or New Mexican chili powder
• 1 teaspoon fine-ground white pepper
• 1 teaspoon kosher salt

Preparation

1. In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't overseason the sauce.

2. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender—this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

3. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.