Goat Cheese Caprese Salad

5 Heirloom red and yellow tomatoes
2 oz Goat cheese
1 bunch fresh Basil
1 oz pomegranate vinegar
1 oz grape seed oil
salt and pepper

Method:
Slice the tomatoes and goat cheese into 1/4 inch medallions. Place tomato and goat cheese slices in a circle pattern on plate alternating each until circle is complete  Chifinade the basil and sprinkle over the cheese and tomatoes. Salt and pepper. Drizzle oil and vinegar over the top. Serve and enjoy.

* I licked my plate clean -Brett*

Bacon Wrapped Dates Bites

1 pound pitted Mejool Dates
1 pound Apple smoked bacon
3 oz goat cheese
1 bunch Basil fine dice
1 box of toothpicks
Method:
 Set oven to 375. Mix goat cheese with the basil. Using a small paring knife slicing the date long ways and removing pit creating a pouch for the goat cheese basil mixture to fill. Be sure to not over fill the dates with cheese so that it can close up completely. Then, wrap the date with bacon being sure to have a few inch overlap cut and skewer with a toothpick. Repeat until finished, place on baking sheet and bake until bacon is crispy. Around 35 minutes. Take out and let cool for 5 minutes so you wont burn yourself with yummy hot lava goat cheese.

*Sinfully delicious, you will feel like royalty snacking on the finest o'dourves -Amy*

Damn Dirty Rub

This is our new favorite rub for your whole chicken pleasure

wash your whole chicken and remove the giblets.  Brush the chicken with a little olive oil and then slather with the rub and don't forget to rub the cavity as well!!

1 tblspoon- dark brown sugar
1 1/2 teaspoon- granulated sugar
1 1/2 teaspoon- salt
3/4 teaspoon-white pepper
3/4 teaspoon- paprika
1/2 teaspoon- dry mustard
1/4 teaspoon- Mexican sage
1/2 teaspoon- rub with love steak rub or garlic and cayenne pepper

rub all over and place in oven at 350 for 1 1/2 hours, do not open oven, I repeat do not open oven after you have started.  The rub will darken almost become black, you will think it is burning and it is not.  leave it alone...when done pull it out and let it sit 10-15 min.  Then eat and love and happiness will surround your taste buds.

Blueberry Spiced Cake

1 1/3 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp pumpkin pie spice
1/4 tsp salt
6 tblsp butter at room temp.
1 cup sugar
2 large eggs (Tip- eggs perform
                                                               better when they are at room temp)
                                                                    1 tsp vanilla extract
                                                2/3 cup plain yogurt or sour cream

Topping
1 cup frozen or fresh blueberries
3 tblsp sugar
1 tblsp flour
1/2 tsp cinnamon

Heat oven to 350 and position rack on the middle rung.  Spray a round 9x2 inch pan with Pam. In a medium bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix and set aside. In a large bowl beat butter and sugar until well blended. Add eggs one at a time and add vanilla with the second egg, beat until just blended.  Using a rubber spatula  fold in the dry ingredients into the butter mixture in 3 batches alternating with the yogurt/sour cream.  Scrape the batter into the prepared pan.  Put the cake in the oven for 10 minutes.  While it is cooking prepare the topping.  After the cake has cooked for 10 minutes pour the topping on top and continue to bake for 30 minutes our until the cake tester comes out clean from the middle.  Let cool for 10 minutes and then run a knife around the edges to loosen.  Using a plate invert the cake to release it from the pan and then use another plate to invert the cake so the topping is on top.  Serve warm or at room temperature.  Cover the cake a store at room temp up to 5 days, if it can last that long!

Enjoy-Amy

Shrimp Po boy

1 Box breaded frozen shrimp (drizzle oil on them and cook as directed)
4 French rolls
Tomato
Lettuce
1/4 cup mayo
2 tablespoons sweet pickle relish
2 tablespoons lemon juice
Mix the mayo, relish and lemon juice and set aside

After the shrimp is cooked, spread a thin layer of mayo on the rolls and toast till done.  Assemble the Po Boy's with the tomato, lettuce, shrimp. Pour the mayo mixture on top of the shrimp and serve with a salad, chips or french fries.

My son loved this sandwich!

 -Amy

Banana Walnut Bread with Chocolate Chips

1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup chocolate chips 3/4 cup chopped walnuts 1/2 cup (1 stick) butter and room temperature 1 cup sugar 2 large eggs 1 cup mashed ripe banana                                                                   2 tablespoons lemon juice                                                                              1 1/2 teaspoon vanilla extract Preheat oven to 350 Line bread pan with wax paper so that it is hanging out of the top or spray with Pam Beat butter in a large bowl until fluffy.  Gradually add sugar beating until well blended.  Beat in eggs 1 at a time.  Beat in mashed bananas, lemon juice and vanilla.  Beat in flour mixture.  Spoon in 1/3 of mixture into pan. Sprinkle with half of the chocolate and walnut chips. Spoon in the rest of the batter and top with remaining chocolate and walnuts.  Bake for about 1 hour 5 minutes or until the fork comes out clean.  Turn onto rack and cool. -Amy

Lemon Raspberry Muffins

1 1/4 cup sugar divided 2 cups all purpose flour 2 1/2 teaspoons baking powder 1 teaspoon of baking soda 3/4 teaspoons salt 1/2 cup (1 stick) butter at room temperature 1 large egg 1/2 cup whipping cream (optional) but I highly recommend it 2 teaspoons vanilla extract 2 teaspoons lemon extract 2 cups raspberries (fresh or frozen) Preheat oven to 350 Use cupcake liners or spray muffin pan with pam mash a 1/4 cup sugar and add 1/2 teaspoon of the lemon extract and mix (set aside) Whisk flour, baking powder, soda and salt in a bowl and mix In a separate bowl using and electric mixer beat remaining 1 cup sugar and butter until smooth Beat in egg. Beat in whipping cream then add the vanilla and lemon extract and add 1 cup raspberries.  Beat in flour mixture.  Divide into the muffin pan and top with remaining raspberries and sprinkle with the lemon sugar mixture.  Bake for 35 minutes or until the fork comes out clean. -Amy

Scrumptious Pot Roast

If you have time marinate it in red wine and beef bullion and rosemary for at least a day before cooking.  If you don't have time add the vinegar or red wine in the recipe.

1 medium Onion
3 garlic cloves
3/4 pound carrots
1 can of diced tomatoes (28-32oz)
1 can of tomato sauce 32oz
3 pound chuck roast
2 tablespoons olive oil
2 cups chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
3 tablespoons cornstarch
1 cup of water
2 teaspoons celery salt or 2 cups of chopped celery
1 tablespoon Oregano
1 tablespoon Thyme
1 1/2 cup red wine or 1/2 cup of red wine vinegar (only if you didn't marinate it)
Heat oven to 325 (if you don't have a dutch oven you can cook on the stove in a large pot)


Chop Onion, garlic and carrot.  Drain diced tomatoes.
In a dutch oven or oven ready pan heat olive oil on high and sear each side of the roast, should be about 2-3 minutes each side.  Remove from pan and set aside.  Turn heat down to med high and put in the onions and cook until brown.  Toss in the cornstarch and coat the onions.  Add the garlic and cook for one minute, add chicken broth, tomato sauce (and wine) stir until it thickens and scraping the brown bits from the bottom of pan (about 10 min).  Add Worcestershire, brown sugar, diced tomatoes, bay leaves, thyme, oregano and water and bring to a boil.  Add roast, carrots and celery (or celery salt).  Put in oven and cook for 3 hours or simmer on the stove for 3 hours.  Remove from pot and let it rest for 5 minutes before carving.  Use the liquid in the pot as a gravy for your mashed potatoes and roast, serve with the carrots and diced tomatoes from the pot and enjoy!


This is a major crowd pleaser and by adding the cornstarch to the sauce you have an already made gravy.  It takes all of the hard work out of it!

-Amy

Hawaiian Chicken with sticky rice

10 Chicken thigh fillets
1 jar of apricot pineapple jam
1 pakect of dry onion soup mix
1 bottle of Russian dressing

Sticky Rice
2 cups short grain rice
2 cups water
2 tbs rice vinegar
2 tbs sugar
1 tbs salt



Heat your oven to 350°. Place fillets in baking dish. Add all ingredients on top and simply toss in the pan. Its okay to have a lot of excess sauce. The sauce is the best part, especially with the rice. throw it in the oven for about 45 minute. You want it to brown on the top and the sauce should thicken to a jelly consistency. Leave it in longer if you need too. Put the rice in a big bowl and cover with cool water. Swirl the rice in the water and pour off and repeat 2 to 3 times or until the water is clear.Then put the rice in a pot with the 2 cups of water on high heat. Bring to a boil uncovered once it boils reduce the heat to the lowest setting and put the lid on. Cook for 15min. Remove from the heat and let sit covered for about 10 min.Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 seconds. Then put the rice in a glass bowl and mix in the vinegar mixture. Let that sit in the fridge till the chickens done. Plate the chicken on top of a big helping of sticky rice and enjoy!

So good! was a big surprise from someone who doesn't stray from the microwave very often. I know that looks like a lot of work but really its the kind of meal where it takes minutes to get ready and then sit and wait for it to be done. -Brett

Quick Pasta Dinner

Mediterranean inspired pasta, almost all ingredients are already in your kitchen! 2 Roma tomatoes (or any tomatoes) 3 tablespoons garlic 1 bell pepper (red or yellow) 1/2 cup onion (any kind) Salt and pepper                                                       Oregano(to taste)                                                       Basil (to taste) saute together for 30 min while you cook your pasta this will make 4 servings boil your spaghetti noodles in salt water for 12 minutes toss noodles with Olive Oil and top with sauce, serve with garlic bread and salad, your friends and family will love it!

Summer Salad

My family calls it Summer in a bowl

Salad
2 white peaches
1 white nectarine
2 cups strawberries
1/4 cup green onions ( just the green tips, not the white part)
1 pound spring mix (or any lettuce combo)

Mix together and toss with salt and pepper

Dressing
2 oranges fresh squeezed
1 lime squeezed
1 lemon squeezed
2 tablespoons Blood Orange Vinegar
1/4 cup olive oil
salt and pepper to taste
stir vigorously

Serve the plates of salad, drizzle the dressing over the salad, Enjoy!

* Everyone I served this salad too loved it and wanted more...
-Amy

BBQ Italian Asparagus

1 cup of Italian dressing1 bundle of  asparagus
1 tablespoon of minced garlic
2 teaspoons of salt
1 freezer bag

So all I did was throw all of the ingredients into a freezer bag and let it marinate for a few hours. I was cooking some steak so I already had the BBQ going. I threw those on for about 10-15 mintues and it turned a golden brown color. The Italian dressing caramelized on the outside which made for a nice sweet note. Everyone ate them up and wanted more.



I don't normally like asparagus but these were very delicious - Brett 

Bomb Soup

It was happliy named the "bomb" soup because everyone finished there entire bowl, it's da bomb

1 can cream of potato
1 cream of celery
2 cans of chicken broth
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped white onion
1/2 pound shrimp
                                                      2 cups milk or cream
                                                      3 cups chopped yukon potato's
                                                      2 green onions chopped
                                                      salt and pepper
                                                      1 bay leaf

In a large soup pot saute the celery, onion and carrot in a cube of  butter.  Add the cream of potato, celery and chicken broth  and milk when done.   Toss in bay leaf and salt and pepper to taste.  Par boil the yukon potato's for 20 minutes, drain and put in with soup. Slow cook for 1 1/2 hours.  To make it thicker mix a little bit of water and flour together and then slowly add to soup until it is the right consistancy.  Saute the shrimp.  Pur soup into bowls and top with 3 shrimp and green onions.  Serve with a warm loaf of french bread.


I served this soup to a group of 8 and everyone gobbled up the soup.  They enjoyed the warm bread to dip it in.  Also I know what yout thinking, shrimp on potato soup, what?!  Trust me the mild falvor of the soup mix with the tartness of shrimp compliments very well!  Serve with your favorite wine and enjoy! -Amy

Green Beans and Bacon

1 pound of fresh green beans
1/2 pound bacon (about 6 strips)
 2 tablsp Chopped garlic
1 chopped shallot
salt and pepper

Bring a large pot of salt water to boil.  Fry up the bacon and remove when done to cool.  Saute the shallot, salt pepper and garlic in the bacon drippings, reduce to med low when done. Throw the beans in the hot water and par boil 5 min. Then drain and toss the beans in with the garlic and shallot. Pan roast for 5-8 minutes and crumble the bacon and toss in the pan as well.  Remove from heat and serve.

This is a delicious way to eat fresh green beans.  Goes well with steak or fish. -Amy

Breakfast Tostadas

4 tostada shells
1 can refried beans
1 bag of shredded cheese
1 can of salsa
4 pieces of bacon

So to start I cook up my bacon till its nice and crispy but still chewy on the super fatty parts. Chop the bacon up in to little strips and set aside. Then heat up the oven to 400 and throw in the shells with a nice helping of cheese on them for about 5 minutes. While that's getting ready heat up the refried beans in a pot. Then fri up 4 eggs. Now that everything's ready we can assemble. Spread a layer of beans on the tostada shell. Add a layer of salsa on the beans. Sprinkle some bacon strips over the salsa. Lay the egg over the bacon and top that with some fresh cheese. After all your tostadas are made throw them back in the oven on broil for 2 minutes. pull out and serve.

I made these for a few people I live with and they loved it. I saw this in a magazine and added bacon. I mean come on everything's better with bacon. :P - Brett

PB & J rice krispies treats

1/2 a stick of butter
1 bag of marshmallows
1/2 cup of dried cranberries
3 table spoons of peanut butter

First melt your butter in a pot at low heat and then slowly stir in marshmallows til the bag is empty and it has become a thick sauce. Then add the peanut butter. Then grease a 9 x 13 glass pan with butter. pour in rice krispies and dried cranberries into grease pan first mix well then add the peanut butter marshmallow sauce. (I like to get down and dirty and just butter my hands up and fold in the marshmallow sauce myself but its hot so you can just butter a spatula) Fold in the sauce until evenly coated then either by hand or with wax paper push down with some force to cram the rice krispies together. (This will insure a good crunchy treat instead of someting that falls apart in your hand) They need to set for a bit so if your impatient like me just throw them in the freezer for 10 minutes or let set for about 30 minutes.

This is just an idea. I've made rice krispies before but not PB & J ones yet - Brett

Brett's Beans

1 can of re fried beans
1 can of black beans
1 can of chili beans
1 can of white corn
1 cup of shredded sharp cheddar  cheese
2 pieces of bacon
1/2 cup of chopped onions
                                                                           3 diced garlic cloves

First heat up the black beans, chili beans, and corn. When you heat up the re fried beans first dice up the 2 pieces of bacon throw in with onion and garlic. Wait till bacon and onions are nice and caramelized, then add beans. Heat that up and add to you bean corn mixture. The re fried beans acts like the glue for your dip. Serve over chips with melted cheese for nachos, put in a burrito, or just in a bowl and dip your chips.

I have made this numerous times upon request now. Friends want it to take home with them. It's simple and very delicious. -Brett

Caprese Grilled Burgers

1 Pound ground beef
1 cup Motzerella cubed
1/4 cup Basil diced
1 Egg
1/2 cup Bread Crumbs
1/4 cup diced Shallots
1 tblspoon diced Garlic
dash of Whorstchire
dash of Salt & Pepper

Lemon Mayo Dill Spread- Combine 3 tablespoons mayo, 1 teaspoon lemon juice, 1 teaspoon dill

Combine all ingredients and form into 1/4 pound burgers.  Grill or broil as usual.  Dont over cook or you will loos all of the cheese.  Top with tomatoes brushed with balsamic vinegar.  Spread the mayo mixture on the toasted buns and Enjoy!

This was made on the fly after having only a few ingredints in the house.  We also made green bean fries and steamed artichokes on the side.  Delicious! -Amy

Beef Stew Tip

I made beef stew tonight I just followed the instructions from the back of the powdered sauce mix. But after I browned the meat and put in the liquid I added 1/4 cup apple cider vinegar to it.  After 2 hours of cooking this  typical store bought beef was so tender you can cut it with your fork and the vinegar broke down all of the excess cartilage and fat.  Trust me people its fool proof this way.  No more chewy hard to eat stew for me!

-Amy

Brett's Tuna Melt

2 slices of bread
1/2 cup shredded sharp cheddar cheese
1 can of tuna
2 tablespoon of mayonnaise 
1 tablespoon of ketchup
1 table spoon of relish
2 tablespoons of butter
1 teaspoon of Tabasco sauce
1 teaspoon of galic salt
1 teaspoon of onion powder
1 teaspoon of black pepper

In a bowl mix tuna, cheese, mayonnaise, ketchup, relish, Tabasco, onion powder, salt, and pepper. Then butter you bread while your pan is heating on medium heat. Place one buttered slice *butter down* on pan then spread tuna salad onto bread. top with other slice and wait about 3 minutes and flip. after you've flipped the now sandwich place a lid over the pan so the inside and cheese really gets a melting. 3 more minutes and it should be perfect. 

I know what your thinking "Ketchup in tuna GROSSSS!!!" Listen here buddy, Everyone I've tricked into finally placing this succulent sandwich in their mouths has never regretted it. I took that plain old white mans mayonnaise blah tuna sad excuse for a sandwich and actually gave it some flavor   -Brett  

To Die For Turkey Enchilada's

1 Pound Ground Turkey
 1 Onion (white or yellow)
5 Cups sharp Cheddar Cheese
2 Tablespoons Chipotle Powder
1/4 Cup Jalapeno Juice ( I buy a jar of sliced and use the rest as topping after its done)
6 Large Flour Tortilla's
1 32oz. Can of Enchilada sauce (La Victoria is best)
Salt & Pepper to taste

Brown the meat in a frying pan and add a little salt and pepper. Set aside when done.

Sauce- Pour the can of enchilada into a wide pot.  Dice half of the onion and put into sauce, set the rest aside for garnish after its done. Add chipotle powder, jalapeno juice and a little salt and pepper. Let it heat at medium for 20 minutes. Then remove from heat. Heat oven to 350


 Layer the bottom of a large baking dish with enchilada sauce so the tortillas don't stick.  Dip the tortillas in the sauce and lay in Pyrex dish. Put a large amount of meat in the middle sprinkle with cheese, then roll into a burrito. Repeat until all the meat and cheese are gone.  Pour the remaining sauce on top of the enchiladas and top with lots of cheese.  Bake for 30 minutes or until they puff up and crisp a little.  Serve immediately. Top with sliced jalapenos and diced onions.

These are my famous enchiladas, Brett once had the left overs brought to him by  his cousin over 150 miles away.  My friends request I make them for their birthday's & holiday's.  Everyone leaves the table with a smile on there Face!-Amy

Leftover French Bread with Garlic and Rosemary

This is a recipe for the left over french bread.  I had dinner at my friends house and revived her loaf that was about to go bad.


1/2 cube Butter
1/2 spring Fresh Rosemary
2 Table Spoons Minced Garlic

Slice the loaf down the middle.  Melt the butter and mix in the garlic.  Slow spoon mixture on both slices. After is saturated with butter strip the leaves off of the rosemary and sprinkle on both slices.  Put the bread back together and wrap in aluminum foil.  Bake at 350 for 10 minutes.


Now you have mouth watering french bread     -Amy

Zesty Orange Garlic Green Beans

Bag of fresh green beans *or frozen*
4 cloves of Garlic
1 tablespoon  orange zest
3 teaspoons Lemon pepper
3 tablespoons  vegetable oil
1 tablespoon water

Pour in oil, water, and garlic into large frying pan . I like using a garlic press but you can mince them if you dont have one. Let the garlic heat up for a minute. Toss in green beans. Step back a bit cuz the water WILL shoot at you. *guys don't cook this one shirtless. bad times.* Add orange zest, lemon pepper, and salt. Stir for a sec then put a top on the pan to let the beans soak up the flavours and water. Let that sit for about 4 minutes. Keep checking and stir if needed. you dont want them to burn on one side. after about 10-15 minute they should be done. its really up to you how crunch or soft you want them.

My family really enjoyed these. The Orange gives it a real nice citrus tart. -Brett

Honey Crunch French Toast

1/2 Cup of lightly crushed Honey Graham Ohs cereal
2 Eggs
1 Cup milk
1/2 Vanilla coffee creamer
2 Tablespoons ground cinnamon
2 Teaspoons vanilla extract
2 Pinches salt
4 Slices bread
2 Tablespoons butter


For crushing up the cereal just put it in a zip lock bag and pat with your palms. *Be sure to not crush it too much. They should be peanut sized pieces* Pour contents of the bag into a bowl. In another bowl beat the eggs, milk, vanilla creamer, vanilla, cinnamon, and salt. Put 2 tablespoons butter on your pan. Coat your bread in the egg mixture, then dip into cereal and place in pan. Each piece should take about 2 minutes. Just keep an eye on them because the cereal can tend to burn. Repeat for all your slices. Top with honey or classic maple syrup. Serve and ENJOY!!!!

I love this bran of cereal and to put it on french toast which so happens to be my favorite breakfast is Amazing!!! I have had some burnt pieces so keep an eye on those slices. You can use this recipe for any cereal really. Captain Crunch was my first adventure with the crunchy toast.-Brett

Cumin Vinegar Tomato Wedges

3 Tomatoes
2 Teaspoon of ground cumin
1/4 Cup of red wine vinegar
Start by cutting tomatoes into wedges. Throw them in a bowl and toss with red wine vinegar. Then sprinkle cumin, a few pinches of salt and pepper right over the top. And that's it! Serve with a side of ranch or mayonnaise to dip it in.

I made this one up on the fly. It was a few years ago watching the Superbowl. We needed some finger food. It was a huge hit.-Brett

Candied Carrots with Dried Cranberries and Blueberries

2 Carrots sliced into medium thick rings
1/2 stick real butter
1/4 cup dried blueberries & cranberries
2 tablespoons brown sugar
  1 tablespoon of vanilla extract


Saute the carrots in the butter for 5 minutes. Dont let the butter brown. Mix in brown sugar and vanilla and set on medium low heat for 10 minutes. Let it have a slow boil the whole time. Mix in fruit and let it have a slow boil for 20 minutes or until reduced to just a little liquid.

Tip-don't heat to high but let it boil.

This was so delicious I wanted to lick the plate!-Amy

One Aunt and One Nephew Embark on Their Dream

Hello world. Watch out here we come! One fab auntie and one handsome nephew who have a cooking chemistry that will knock you socks off! We have decided to share our recipes with you and each other. We will be blogging our "must have creations" and our "I wouldn't eat that if I were you" failures. Stay tuned you will be shocked , amazed and satisfied with our cooking!

Stayed tuned you will be shocked , amazed and satisfied with our cooking!