Shipwreck dinner my way

I saw this recipe and it interested me so I made it according to directions and it was blah so I added a heaping tablespoon of soft cream cheese and a heaping tablespoon of soft cheddar cheese and now I taste tested it and it’s all GOOD!

I felt a light salad would be a nice touch to make this a meal.

• 1 pound lean ground beef

• 1 (7.25 ounce) package macaroni and cheese mix (I used ALDIs brand)

• 1 (14.5 ounce) can diced tomatoes with chiles(I drained my tomatoes)

• ***1  1/4 cup milk

• ***1 cup frozen peas( I used baby limas for a change)

• 1 cup frozen corn

• 1 teaspoon seasoned salt or to taste

  ***1 heaping tablespoon soft cream cheese

  ***1 heaping tablespoon soft sharp cheddar cheese 

  1cup cheddar cheese for topping.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain
 

1. Stir in the mix, tomatoes, milk, and frozen vegetables. 
2. Bring to a boil, then simmer until the pasta is tender. 
3. Season and add the shredded cheddar cheese. 
4. Dessert too!

Baked honey glazed salmon

I made this as a half recipe.  I suggest you double the sauce recipe though because it’s delicious and extra sauce is a good thing!

Check my note at the bottom of recipe for changes.

Good recipe!

• 4 boneless salmon fillets
• ▢ 2 tbsp unsalted butter - melted
• ▢ 2 cloves minced garlic
• ▢ 2 tbsp honey
• ▢ ½ tsp dried parsley - or 2 tsp fresh parsley, finely chopped
• ▢ ¼ tsp salt
• ▢ ¼ tsp pepper
• ▢ pinch paprika
• ▢ 1 lemon sliced into half-moons

• 
  Place the salmon fillets, skin-side-down on the baking tray.
  
  
• In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.
  2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepper
  
  
  Preheat oven to 400°.

• Place the salmon fillets, skin-side-down on the baking tray.( I removed the skin)

  

  
  

  

  
  
  
  

• In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.
  2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepper, pinch paprika
• Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray).

• Arrange the lemon wedges on and around the salmon.
  1 lemon sliced into half-moons
• Place in the oven and bake for 8 minutes.
• Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
• Serve with your favorite potatoes and green veg.
  I had seasoned acne de Pepe and fresh broccoli.
  ****Note:  I baked the salmon about 10 minutes with half of the glaze.  Then removed from oven and baked another 15.  We like it more on the medium to well done.

Adapted from Kitchen sanctuary 

Healthy white minestrone

I had seen this recipe on Eating well .com and was really curious about the taste as it was a white minestrone and different than any minestrone recipe I had made; so today I went grocery shopping for ingredients.

I had my homemade chicken broth so I used it otherwise I would have used what this recipe called for in broth 

I will put an asterisk next to how I adapted this recipe to my liking.  I only used one zucchini and as far as seasoning cut back to 1 tsp. Thyme and I tablespoon of cider vinegar because I just wasn’t sure of what boost it would give to the soup.  Having said that I would follow the recipe as is the next time.  It was really delicious.

     

     
           

• 2 teaspoons extra-virgin olive oil

• 3 medium leeks, trimmed, washed ) and thinly sliced( note: I watched a video as how to thoroughly clean and cut the leeks)

• 4 cups reduced-sodium chicken broth, or vegetable broth

• 1 cup water

• *1 large red potato, diced(white)

• *2 teaspoons dried thyme( I used one)

• ¼ teaspoon salt

• ½ teaspoon freshly ground pepper

• *½ cup whole-wheat orzo(I used wheat instant rice at the end and allowed to sit 5 minutes without stirring )

• 1 -15-ounce can white beans, rinsed

• *2 medium zucchini, quartered and thinly sliced( I used one zucchini)

• *1 pound fresh spinach, stems removed(I used 1/2 bag frozen spinach rinsed )

• *2 tablespoons cider vinegar(I used one)

• 2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Heat oil in a Dutch oven or large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 

Minutes.

1. Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.

2. Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.

   Delish!

   Enjoy!

 

Homemade Hot Fudge sauce

Surprise Hot Fudge sauce for New Year’s Eve!!

Note:  ****

I used heavy cream for this recipe because I had plenty and I needed something to make with it…so it wouldn’t expire before I used it.

You can use half and half if you don’t have heavy cream 

2/3 cup heavy cream 

1/2 cup light corn syrup

1/3 cup dark brown sugar, packed( I used light brown sugar)

1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it) **I used baking cocoa.

1/4 teaspoon salt, optional and to taste

6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)(I used a dark chocolate candy bar)

2 tablespoons unsalted butter

1tsp.pure vanilla extract 

1. Bring cream, corn syrup , brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
2. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
3. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.

It’s delicious and super easy to make in a 

Very short time.

Averiecooks

Pasta and cherry tomatoes in a Boursin cream sauce

Recipe;

I halved the below Boursin cheese recipe .

Cook about 3/4 lb. Pasta until au dente. Drain making sure to reserve 1/2 cup of pasta water. Set aside.

In a deep saucepan place about 2 tablespoons olive oil and 2 tablespoons butter.  Add minced garlic.  Sauté slowly until you smell the aroma of the garlic.  Add cherry tomatoes and toss to coat.

Add cheese mixture and cooked pasta.  (Reserve some pasta water to thin cheese mixture if necessary). Add a few dashes of red pepper to top pasta.

Boursin cheese copycat recipe.

• 2 8-ounce bricks of cream cheese, at room temperature so it's softened 
• 2 sticks (8 ounces) salted (or unsalted) butter, at room temperature so it's softened 
• 1/4 cup grated Parmesan cheese
• 3 cloves (1 tablespoon) garlic, minced or pressed 
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

1. Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that's easier but I find that familiar consistency is best achieved when mixed by hand.)
2. Once done, you can either serve immediately with crackers or in a recipe or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin).
3. 
   
4.  Cover with plastic wrap if placing in the fridge where it will last up to a month or the freezer for several months!

Enjoy!

Adapted from Pressure Luck

Shrimp fried rice my way

Shrimp fried rice my way.

You can easy make this for one or more just increase all ingredients especially vegetable oil and butter.

1 cup minute rice according to directions and set aside as well as 6 extra large shrimp I had defrosted and cut in half.

In a medium saucepan on medium heat adde approximately 4 tablespoons vegetable oil and 2 tablespoons butter.  

When it starts to sizzle I added one chopped scallion, about 1/2 cup frozen peas and carrots, dried parsley,  onion powder and garlic powder.

Cover pan allowing peas and carrots to cook a few minutes.  Then  add the cut shrimp making sure to throughly coat all the shrimp with the butter vegetable oil .  I immediately added the cooked rice stirred thoroughly to mix.

Note:  you can add more scallions and if you want add about 1 tablespoon soy sauce for color if you have them.  I only had one scallion  so I added additional onion powder.  It’s the first time I did this my way and it was so good.

It was ready to eat in less than 15 minutes.

Enjoy!

 

Chicken Asado my way

• This recipe has been adapted using two 

different recipes and methods.

I did this stove top but you can use boneless 

chicken breasts and grill the chicken.

          Note:  I did not use the achiote powder or the cilantro but left it in as it may be something you might have and want to use.

               

                 1lb. Chicken breasts pieces 

                Marinade:

                1/3 cup orange juice (the juice of one orange)

2 tablespoons lime juice

2 tablespoons vegetable oil

                 1 tsp. Coriander 

2 garlic cloves minced

                ****1tsp. Achiote powder optional 

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon cumin

****1/4 cup cilantro minced( optional) 

Combine the orange juice, lime juice, vegetable oil, garlic, chili powder, salt, cumin , coriander and cilantro in a large bowl. Whisk until smooth. 


Add the chicken to the marinade. Flip several times to make sure that the chicken is completely coated. Cover and marinate for 2 to 24 hours. 


Remove the chicken from the marinade and discarde the excess marinade. 

In a large frying pan place about 2 tablespoons vegetable oil.  On medium heat Place seasoned chicken in pan.  With a large spoon stir chicken while cooking as not to stick.  Turn heat to high and keep stirring to brown chicken.  After chicken has browned and no longer pink.   add about 1/4 cup water to pan , stir to incorporate and cover.  

Do not overcook.