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!