Baked Baby Potatoes

Baked Baby Potatoes

-1/2 bag of baby Yukon potatoes

-1/2 bag of red potatoes

-2 Tbsp olive oil

-1 Tbsp California garlic salt (it has parsley in it)

Pre-heat oven 450 degrees

Cut potatoes in half. Place potatoes in a large bowl.  Mix in olive oil, and garlic salt.  Use hands to toss together.  Place on a large cookie sheet.  Make sure when placing potatoes on the sheet you don't get to much oil on the pan.  To much oil will not allow potatoes to crisp up.  Bake for 30-35 minutes or until potatoes are done and crisp on the outside.

Garlicky Roasted Red Potatoes

Garlicky Roasted Red Potatoes

-6 Red potatoes ( cut into wedges)

-3 Tbsp butter, melted

-3 Tbsp olive oil

-1/2 Tbsp garlic powder

-salt/ pepper to taste

Pre-heat oven to 375 degrees

Mix together melted butter and oil, then pour into a 9x13 baking pan.  Place potatoes into the dish and stir until coated.  Sprinkle with garlic powder, salt, and pepper.  Cover with aluminum foil.  Bake in the pre heated oven for 30 minutes or until potatoes are tender.  Stir the potatoes occasionally to ensure even cooking.

Pickled Beets

Pickled Beets


1 can beets1 cup water¼ cup apple cider vinegar6Tbsp sugar1 tsp all spice1 tsp cinnamon

Boil the juice from canned beets,water, apple cider, sugar, all spice, and cinnamon.  Once boiling add the beets to the mixture and boil for 5 more minutes.  Let cool and add to a container and place in refrigerator and let sit for 24 hrs.

Mushroom Chicken Asiago

Mushroom Chicken Asiago

1/2 pound of mini Penne pasta (cooked)

4-6 chicken breasts (boiled and seared)

1 cup sliced baby portabella mushrooms

1 Tbsp butter

salt/pepper

Asiago cheese for garnish

Basil for garnish 

Sauce:

1 1/2 cups heavy cream

1/2 tsp of dried basil

1/4 tsp ground white pepper

1/2 tsp Italian seasoning

1/2 tsp chicken bullion (ground/powder)

1/2 tsp garlic salt

1/4 cup shredded Asiago cheese

Cook pasta according to package and set aside. 

Bring heavy cream, all the seasonings, and chicken bullion to a simmer in a large pot.  

Allow to simmer for 10 minutes and make sure to keep stirring. Carefully add the shredded cheese and  constantly stir the sauce and do not let it boil! If the sauce needs to be thickened add 1 tbsp of butter.  Set sauce aside off the heat. 

Prepare your chicken to your liking. I choose to boil mine in chicken stock and then sear on both sides.  Cut chicken in to 1" pieces. Cook mushrooms in 1 tbsp of butter in a fry pan until done. 

Now in a large deep pan add the pasta, chicken and mushrooms, and sauce. Let simmer together for 10 minutes. Garnish with basil and Asiago cheese and enjoy! 

Creme Brulee

• Creme Brulee

• 6 egg yolks
• 4 tablespoons white sugar, divided
• 1/2 teaspoon maple extract
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Preheat oven to 300 degrees

.
Beat egg yolks, 4 tablespoons sugar and maple in a mixing bowl until thick and creamy.
Pour heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture slowly to temper the eggs (do not pour all in at one time or the egg yolks with scramble); beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into shallow heat-proof dishes.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Sprinkle a bit of brown sugar on top of each dish. Carefully use a torch to harden the brown sugar to form a type of shell on top of the brulee. 

Rainbow Jello

Rainbow Jello

6 Boxes (3oz)  Jello (strawberry or cherry, orange, lemon, lime, berry blue, & grape)

1 (16oz) cool whip 

1 cup boiling water

Bunt pan

Take your first box of jello and mix with 1 cup boiling water. Split in half into another bowl.  Mix one bowl with 1/3 cup of cool whip.  Place the regular jello into the bunt pan and place in the freezer for 10-15 minutes until set.  Then pour the whipped mixture over the regular jello and place back into the freezer for another 10-15 minutes. Then repeat with the next color. Remember ROYGBV for the rainbow order!

Crock Pot Zesty Italian Chicken

Crock Pot Zesty Italian Chicken 

4-6 frozen skinless chicken breasts

1 package of dry zesty Italian seasoning

1 package of cream cheese

1 can of cream of chicken soup

1 tsp garlic salt

noodles, rice, or potatoes

In a medium bowl place cream cheese and condensed soup.  Place in the microwave, heat and stir until all mixed together smooth.  Place chicken, zesty Italian seasoning, garlic salt, and cheese soup mixture in a crock pot.  Turn setting to low and let cook for 4-6 hours or until chicken is cooked.  Once chicken is cooked use two forks to shred the chicken in the crock pot.  

You can place the chicken over rice, noodle, mashed potatoes or anything thing else you may think will taste good with it!