2 large roma tomatoes
25 small tomatillos-the smaller the better
2 garlic cloves
6 Serrano peppers or to hot taste
5 chili de arbols (dried in bag) or to hot taste
Ckicken knorr (green lid)
Tomato knorr (red lid)
Pinch of salt or more to taste

In a pot add Tomatos whole, Serrano peppers with stems cut off, chili de arbols and tomatillos-leaf removed, cleaned and stem removed if needed. Boil until skin is peeling on the tomatos and tomatillos are pale green. Add to blender. Then add water from pot to fill just under or at line where vegetables are. Add garlic cloves also. Blend until everything is sauce consistency. Add 1 tablespoon of chicken knorr, 1/2 to 1 tablespoon of tomato knorr and pinch of salt. Blend again and taste. Keep adjusting to taste as needed.

👁 source: imgur.com


Shrimp Scampi
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 4

Ingredients

1 ½ pounds shrimp peeled and deveined
1 stick salted butter ½ cup
¼ cup olive oil
2 tablespoons minced garlic
¼ cup dry white wine
¼ cup lemon juice
Fresh pepper
Optional: chopped parsley red pepper flakes, ½ pound prepared angel hair pasta

Instructions

In a large skillet, sauté garlic in butter and olive oil until fragrant and just starting to brown/deepen in color.
Add lemon juice and white wine, simmer for about a minute.
Add shrimp and sauté until they just turn pink, 2 - 4 minutes depending upon their size.
Stir in parsley and red pepper flakes, if you’re using them, dust with fresh ground pepper and serve over angel hair pasta or with a large piece of crusty bread.

👁 source: imgur.com


Blue Devil

1 1/2 oz (45 ml) genever
3/4 oz (20 ml) fresh lemon juice
3/4 oz (20 ml) maraschino
1/4 oz (10ml) blue Curaçao
Brandied cherry, to garnish

Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously for 15–20 seconds, or until frosted on the outside. Strain into a coupe. Garnish with a brandied cherry.

👁 source: imgur.com


Brown Butter and Salted Maple Pecan Sticky Buns.
Prep time: 25 MINUTES cook time: 30 MINUTES total time: UNDER 1 HOUR yields: MAKES 12 STICKY BUNS

Ingredients

Sticky Sauce
2/3 cup pure maple syrup
1/4 cup light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter
2 teaspoons vanilla extract
1 cup raw pecans, chopped

Buns
6 tablespoons unsalted butter
2 sheets frozen puff pastry, thawed
2/3 cup light brown sugar
2 teaspoons cinnamon

Instructions

Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin with cooking spray or butter. In a medium sauce pot, combine the maple syrup, 1/4 cup brown sugar and 12 tablespoons butter. Cook over medium heat until the butter is melted and the sauce bubbling, about 8 minutes. Remove from the heat and stir in the vanilla. Divide the pecans evenly among the bottom of 12 muffin cups. Now pour about 1-2 tablespoons of the sticky sauce over the pecans (reserve any remaining sauce for serving). The sticky sauce should come about 1/3 of the way up the muffin cup. Add 6 tablespoons butter to saucepan. Allow the butter to brown lightly until it smells toasted, about 5 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and let cool 10 minutes. In a bowl, combine 2/3 cup brown sugar with the cinnamon. Lightly flour a clean surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the sheet with half of the brown butter and then evenly sprinkle with half of the cinnamon sugar. Repeat with the remaining sheet of puff pastry. Starting with the end nearest you, roll the pastry up tightly like you would a cinnamon roll, finishing the roll with the seam side down. Cut about a 1/2-inch off the ends of each roll and discard. Slice each roll in 6 equal pieces, each about 1 1/2 inches wide. This should make 12 rolls. Place each roll, spiral side up, in the prepared muffin cups (place the rolls snugly into the pecans/sticky sauce).Place the muffin pan on a cookie sheet with sides. Bake for 25-30 minutes until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper lined serving plate (ease the filling and pecans out onto the buns with a spoon). Rewarm the remaining sticky sauce and drizzle it over the buns. Sprinkle the buns with salt and serve warm.

👁 source: imgur.com


Dinner in a Bag
Total Time Prep: 5 min. Cook: 25 min. Makes 4 servings

Ingredients

1 pound ground beef
2 cans (14-1/2 ounces each) stewed tomatoes
1/4 cup dried minced onion
1 teaspoon salt
1 teaspoon chili powder
1/4 to 1/2 teaspoon pepper
1/4 teaspoon sugar
1 cup uncooked elbow macaroni

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, seasonings and sugar; bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in macaroni; cover and simmer for 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

👁 source: imgur.com


Corsican Chicken
Total Time Prep: 20 min. Cook: 4-1/2 hours Makes 8 servings

Ingredients

3 tablespoons butter, softened
2 tablespoons herbes de Provence
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
2 pounds boneless skinless chicken thighs
1 large onion, chopped
1/2 cup oil-packed sun-dried tomatoes, julienned
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup dry vermouth or orange juice
1/2 cup pitted Greek olives, quartered
1 teaspoon grated orange zest
2 teaspoons cornstarch
1 tablespoon cold water
2 tablespoons minced fresh parsley or basil, or drained and diced pimientos, optional

Directions

In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken.
Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes.
Remove chicken to a serving platter; keep warm. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.

Note
Look for herbes de Provence in the spice aisle.

👁 source: imgur.com


Wild Rice, Mint and Pomegranate Salad
Servings: 4 Active time: 15 mins Total time: 45 mins

Ingredients

For the salad
2/3 cup soft dried apricots, peaches or mangoes
2/3 cup uncooked wild rice (4 ounces)
3 cups cold water
Sea salt
Freshly ground black pepper
1/2 cup pine nuts, toasted (see NOTE; may substitute shelled pistachios or pumpkin seeds)
2 medium carrots, cut into 1/4-inch dice (about 3/4 cup diced)
3 scallions, white and light-green parts, roughly chopped
Large handful fresh mint leaves
1 small bunch baby arugula (about 4 ounces, 3 1/2 to 4 loosely packed cups)

For the dressing
1/4 cup pomegranate molasses
1/4 cup extra-virgin olive oil
2 large cloves garlic, crushed and finely chopped
Sea salt
Freshly ground black pepper
2/3 cup fresh pomegranate seeds

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👁 source: imgur.com


Throw Together Potluck Salad

Ingredients

24 ounces bag of iceberg lettuce
4 ounces Genoa salami, cut into 1.5-inch strips
4 ounces Provolone cheese, cut into 1.5-inch strips
1 (16-ounce) jar pepperoncini, well drained, stemmed and slice in half lengthwise
1 (14-ounce) can artichoke hearts, well drained and cut into quarters
1 (14-ounce) can hearts of palm, well drained and cut into slices
1 (5-3/4-ounce) can pitted black olives

Homemade Vinaigrette Dressing
1 cup olive oil
1 tablespoon apple cider
1 tablespoon balsamic vinaigrette
1 teaspoon Dijon style mustard
Salt & pepper

Instructions

Mix all of the ingredients into a large bowl. Using clean hands is a great way to easily combine everything.
Drizzle the salad with 1 cup of the vinaigrette (recipe follows). Toss mixture once more, and then add another cup of dressing (or less, if desired). Serve and enjoy!

For the vinaigrette: Place all ingredients into a pint jar and close tightly. Shake to combine, and be sure to shake again right before serving. Any leftovers can be stored in the refrigerator for future use.

👁 source: imgur.com


HOMEMADE PEANUT BUTTER-BACON DOG TREATS
Yield: About 18 to 20 dog treats prep time: 10 minutes cook time: 15 to 20 minutes total time: 30 minutes

INGREDIENTS:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup traditional rolled oats
3 strips bacon, cooked and crumbled
1 cup beef broth
½ cup creamy peanut butter
¼ cup honey
1 tablespoon coconut oil

DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a small bowl, whisk together the all-purpose flour, whole wheat flour, oats and bacon.

3. In a medium bowl, whisk together the beef broth, peanut butter, honey and coconut oil. Add the dry ingredients to the bowl and mix together using a rubber spatula until no pockets of flour remain.

4. Turn the mixture out onto a well-floured surface. Dust the mixture with flour and knead gently until a soft dough forms and is no longer sticky. Roll or pat the dough out to about ½-inch thickness. Cut out shapes and place them on the prepared baking sheet. The treats will not spread, so you can place them pretty close together (without touching).

5. Bake for 15 to 20 minutes, or until lightly browned and firm to the touch. Remove from the oven and allow to cool completely before serving. The treats can be stored at room temperature for up to 1 week.

Keto-Friendly Olive-Cheese Corn Bread
15 mins prep 25 mins cook 10 servings


Ingredients

1 ½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, melted
3 eggs
3 cloves garlic, minced
1/3 cup Medium Black Ripe Olives
1 cup shredded cheese (Cheddar and/or Monterey jack)
1/3 Manzanilla Olives Stuffed with Pimiento
Scallions, sliced


Cooking Directions

Pre-heat oven to 400º F.

Combine the almond flour, baking powder and salt in a bowl.

Add 3 tablespoons melted butter and eggs to the bowl and stir until combined. Set aside.

On the stove in a pan over medium-high heat, melt the remaining tablespoon of butter. Add the minced garlic and stir until fragrant and barely starting to brown, 2-4 minutes; slice both varieties of olives and add to the pan. Continue cooking for 3-4 minutes, stirring occasionally.

Spoon approximately 1/3 of the olives and garlic and ½ cup of the cheese into the bowl with the flour until combined. Then add to a cast iron skillet (or an oven safe dish). Smooth the top.

Top the batter with the remaining olives and garlic and remaining ½ cup of cheese and sliced scallions.

Bake for 18 minutes, until golden brown.