Uncategorized
Ingredients
1 cup chopped leeks, white and light green parts only (1 large or 2 small leeks) – substitute shallots or scallions if you cant find leeks.
1-1/2 cups medium diced butternut squash
8 large eggs
2 Tbsp milk – i used 2%
1/2 of a small yellow bell pepper
4 oz shredded cheese – of your choice
1/4 tsp cinnamon
2 large garlic cloves
2 Tbsp fresh thyme
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray
Preheat oven to 375°F. Spray a 9×13 inch casserole dish with cooking spray, and set aside.
In a bowl toss the squash, bell pepper salt, pepper, garlic,cinnamon and 1tbsp melted butter – transfer to baking dish- roast in oven until fork tender.
In a large bowl, whisk the eggs until slightly frothy. Add the milk, cheese, thyme, parsley, salt and pepper, and stir to combine.
Pour the egg mixture over the vegetables. Use a spatula to stir everything gently, making sure the vegetables and cheese are distributed evenly throughout the dish.
Bake for 35 minutes, until the casserole is slightly puffed and just starting to brown. Remove from the oven, and let sit for 5 minutes before serving.
Serve hot or at room temperature.
Topping – optional
mix a quarter cup non far greek yogurt with lemon juice salt pepper and fresh basil, mix top your casserole and enjoy! 🙂
Uncategorized
Ingredients – steak
1 1/2 pound skirt steak
Juice and zest from 1 lemon
2 tablespoons crushed chili pepper
4 large garlic cloves fine chopped
1 tablespoon fresh ginger
1 tablespoon smoked paprika
3 tablespoons fresh thyme
2 – 3 tablespoons soy sauce
salt and pepper to taste
Combine all the above spices with the steak and marinate – 4 hrs to up to over night.
Preheat cast iron skillet or heavy bottom skillet – really hot
Add the oil you prefer i used small bit of vegetable oil.
Place the steak in the hot skillet and cook each side 5-6 minutes depending on the size of your steak.
Cook to your desired internal temperature.
Allow the meat to rest at least 10 minutes before slicing into it.
Slice on a bias against the grain of the meat and enjoy with the sides of your choice! 🙂
Ingredients – potatoes anna
chopped fresh garlic to taste
6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
6 tablespoons fresh chopped thyme
Coarse salt and ground pepper
Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.).
Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter and garlic on each level.
Season well with salt and pepper. Repeat for two more layers.
Place over high heat until butter in pan sizzles, 2 to 4 minutes.
Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven
Allow to rest a few minutes, slice and enjoy!
bacon, bbq, beef, Uncategorized
Ingredients
1/4 pound applewood-smoked bacon, coarsely chopped
1 3/4 pounds ground beef chuck
1 cup chopped onion
1 cup heavy cream
1 cup panko (Japanese breadcrumbs)
3 large eggs, beaten to blend
1/2 cup chopped celery
1/3 cup roasted red peppers finely diced
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
1 1/2 teaspoons minced flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons minced fresh thyme
1 1/4 teaspoons ground ancho chiles
1 1/4 teaspoons smoked paprika
3/4 teaspoon freshly ground black pepper
3/4 cup plus 2 tablespoons ketchup
2 tablespoons puréed chipotle chiles from canned chipotle chiles in adobo (about 1 large chile)
1/3 cup roasted red peppers finely diced
Preheat oven to 400°. Coat the bottom and sides of a 13x9x2″ baking pan with nonstick spray. Pulse bacon in a food processor until coarsely ground. Transfer to a large bowl. Add ground chuck and next 14 ingredients. Mix well to evenly incorporate. Transfer meatloaf mixture to pan and form into a long log (about 12×5″). Smooth loaf all over.
Bake meatloaf until an instant-read thermometer inserted into the center registers 150°, about 35 minutes.
Stir ketchup and puréed chipotle chile in a small bowl. Spread 1/2 cup chipotle barbecue sauce all over the top and sides of meatloaf. Bake meatloaf until instant-read thermometer inserted into the center registers 165°, about 10 minutes longer. Serve with remaining chipotle barbecue sauce alongside.
Caramelized Onions – optional
6 tablespoons unsalted butter
15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
2 teaspoons coarse salt or 1 teaspoon table salt
1 tablespoon sugar
In a skillet melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat if bottom of pot begins to scorch).
When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.
chicken, healthy, Uncategorized
Ingredients
3 medium chicken boneless skinless chicken breast
zest from 1 lemon
2 tbsp ground tumeric
1 tsp chinese five spice
1 tbsp paprika
3 large garlic gloves finely chopped
1 tbsp fresh ginger
3 tbsp fresh thyme
1/4 cup non fat plain greek yogurt
Combine the chicken with the lemon zest, tumeric, five spice, paprika, garlic, ginger and thyme.
Mix thoroughly.
Then add the yogurt, mix thoroughly, cover and marinate 4-6 hrs or up to overnight.
Preheat oven 400 degrees.
Preheat your cast iron skillet(or heavy bottom skillet) on the stove top.
Sear the chicken in oil on one side only, until golden brown, flip the chicken over and transfer to the oven.
Cook in oven 12 to 15 minutes depending on the size of your chicken, or until your chicken is properly cooked through.
Remove the chicken from the skillet and place on a plate or cutting board, do not let the chicken sit in the hot pan(it will dry out) .
Allow chicken to rest 10 minutes.
Slice chicken on an angle serve it up and enjoy! 🙂
Great with vegetables, rice or potatoes.
healthy, Uncategorized
Ingredients
1 large butternut squash
3tbsp fresh thyme+ 1tbsp for garnish(more if you prefer) 🙂
1 large orange – zest and juiced
1 medium onion – chopped
1 large bell pepper – chopped(any color you prefer, i used yellow)
2 garlic cloves – finely chopped
1/4 tsp cayenne pepper
2 tbsp olive oil or any oil of your choice
salt and pepper to taste.
Preheat oven 400 degrees
In a large bowl toss everything together EXCEPT orange juice, then mix.
Transfer the mixture to a parchment paper lined baking dish or sheet pan.
Be sure to spread the mixture out so the ingredients are not overly overlapping each other.
Put the mixture in the oven and cook 30 minutes or until nice and tender.
Last five minutes of cooking, drizzle the orange juice over the squash, bake another 5 minutes and enjoy! 🙂
