Brushetta or Caprese Salad

 Gabe made this snack in Newport, CA and it was so amazingly delicious, He called it Caprese Salad

Ingredients-

• 10 ripe tomatoes
• 10 garlic cloves, minced
• 1-2 t basil
• mozzarella
• balsamic vinegar, drizzle over top
• sliced 1/2 an onion
• oil
• salt and pepper
• I bought previously sliced day old baguettes 

Instructions-

*set oven at 450 degrees before you start preparing the ingredients. Prepare a sheet pan with foil and spray nonstick on it.

*I quartered the tomatoes and added them to a bowl. add garlic,  basil, oil. salt and pepper- mix it all in a bowl.

*Gabe said cook tomatoes, oil, garlic till the tomatoes pop (35min) or till slightly browned (could be 45min). Then add basil, mozzarella and balsamic- till cheese is melted.

*Cook the baguettes on a oiled foiled sheet pan, Put oil on each toast, Bake at 400 for 4-5 min

10/17/24 I added everything to the sheet pan to cook. I shouldve left out the basil, mozzarella and balsamic. I'll try that next time. After 20 min i increased the temperature to 500

Connors Gyros

Toppings-

 pita bread 

chicken 

lettuce

cucumber

onion

tzatziki and squeeze lemon.

Chicken marinade- 

2lbs chicken thigh fillets, boneless and skinless
3 large garlic cloves
! T white wine vinegar
3 T lemon juice
1 T oil
3 T greek yogurt full fat
1 and 1/2T dried oregano
1 t salt
dried onion
black pepper
2 Tomatoes, diced
3 cucumbers diced
1/2 red onion, diced

1/4c parsley

lemon zest

Marinade chicken for 24-48 hours.

Cook and Grill on high heat

Rest for 5-30 min

Chop meat and veggies thin. Keep the meat juices and let the meat sit in the juices.

Assemble with pita bread, chicken, lettuce, cucumber, onion, tzatziki, and squeeze lemon.

Beef Carnitas

 Lisa Morby's taco salad with Beef Carnitas

2–3 lbs beef chuck roast
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 onion, sliced (I like sweet onions)
1 green pepper, sliced
1 red pepper, sliced
1 (4oz) can diced green chiles (don’t drain)

FOR SERVING:
corn tortillas*
your favorite taco toppings: shredded lettuce, salsa, guacamole, cheese, sour cream, cilantro, etc.

---

INSTRUCTIONS

If desired, brown your beef roast in a pan or Dutch oven. Heat a small drizzle of oil over medium heat, add the beef roast and cook 5-7 minutes per side, or until it’s very browned and crisped.
Place roast in the slow cooker. In a small bowl, whisk together chili powder, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle spice mixture over the roast. Add onion, bell peppers, and green chiles over the roast as well.

Cook on HIGH 3-4 hours or LOW 7-8 hours, or until beef is pull-apart tender. (You should be able to easily shred it with a fork or a pair of tongs).

Afro's Guatemalan tacos, salsa, guacamole, black bean dip.

This fed about 20 people 

1 MEAT
9 lb flank or skirt steak, get it precut ( $7 lb get it at precut Costco, or from Spanish store $10) 
soy sauce (see meat is moist but not drowned in it)
Little Worcestershire sauce
garlic and onion powder
seasoning salt
whole head garlic (sliced not minced)
Marinade few hours or overnight

2 Salsa (cooked)
grilled tomatoes with skin no oil
whole skin needs charcoal
still use skin in salsa 
put grill on high and rotate tomatoes they will get really charred
put in blender immersion blender or mortar bowl 
add chopped onions, cilantro (finely chopped)
salt

3 Cole slaw
one very thinly sliced green cabbage 
1/4 c plus 1T mayo 
1 actual lime, plus 1 teaspoon store bought lime juice
1 t  dried cilantro leaves (could use fresh chopped)

4 black bean dip
There are two different ways to make the black bean dip Plan A
Make black bean soup and then make fried black beans from the soup. And Plan B is to just fry them without making the soup.
8 oz dried black beans
two garlic cloves whole (then throw out after done cooking)
Boil black beans with a whole onion and garlic until very soft then add salt and let cool.
now that they are cooked fry the beans with diced onions, then blend in blender, then fry it all one more time. 
on top of the dip is pico de gallo, mix everything in a bowl then spread over the top of the bean dip.
tomato,onions,cilantro,salt, queso fresco or dried queso,lime

5 green Chile salsa
boiled tomatillos 10-12
with Serrano with salt 6 depending on the people
put in blender put in bowl, diced onions and cilantro 

Breakfast burritos

Makes 8 burritos

Once Upon A Chef

FOR THE AVOCADO-TOMATO SALSA-

• 1 large avocado, peeled, pitted, and diced
• 1/2 cup diced seeded tomatoes, from 1 to 2 tomatoes
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, minced
• 1 jalapeño pepper, seeded and minced

• 1 tablespoon fresh lime juice, from 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup fresh chopped cilantro

Egg Burrito- 

1 onion chopped and sauteed
8 eggs
30oz hashbrowns
1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings

• 1-2c (6 oz) shredded Monterey Jack cheese

• 4 (10-in) burrito-size flour tortillas

• Vegetable oil

 Cook hashbrowns in oven 400, spray pan with oil, put frozen browns on top, drizzle oil and salt and pepper on top.  cook 40-50 min

Cook sausage on stove top.
In bowl combine- eggs, paprika, salt. 
On stove top, Cook  the egg mixture. In the middle of the flour tortilla layer sausage, hashbrowns, cooked egg mixture and salsa , top with cheese. Roll up 3 sides of the tortilla.

1. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

8/10/21

made 15 burritos- 15 eggs

Can freeze tortillas without the salsa. Fill the tortillas and roll up and wrap  individually with saran wrap. To reheat put in oven 350 for 15-20 min

Butternut Chili

  

INGREDIENTS    Doctor Yum

1 tablespoon coconut oil (or other cooking fat)

2 onions, chopped

3 carrots, chopped

4 cloves garlic, minced

½ pint mushrooms, diced

32 ounces broth (chicken or vegetable)

1 15 ounce can diced tomatoes

1¼ pound butternut squash, peeled and cubed (I'm going to try an actual pumpkin)

2 tablespoon paprika

1 teaspoon chili powder

½ teaspoon ground turmeric

2 teaspoon ground cumin

1 teaspoon flax meal

1 teaspoon salt

1 pound turkey, lean ground (can sub other ground meat or 16 ounces grated tempeh)

2- 15 ounce cans beans (favorite kind)

2 cups spinach, chopped

METHOD

Heat 1 tablespoon olive oil in a large soup pot, and cook onions until soft about 1-2 minutes, add carrots, then garlic and mushrooms and cook until veggies are softened. Add chicken broth and diced tomato with juices. Cut largest butternut squash pieces smaller, making it faster to cook through. Add butternut squash, spices, flax meal, and salt. Bring to a boil. Cover and simmer about 30 minutes. While chili is simmering, heat 1 tablespoon olive oil in skillet on medium. Cook turkey until almost brown and cooked though. Turn off heat and set aside. When butternut squash is softened use the back of a spoon in the chili to mash the cubes until broken apart. At this point squash should be dissolved and incorporated into the broth. Add turkey and simmer 5 minutes. Add beans and spinach and cook until beans heated through, about 3-5 minutes.

12/8/18 I'm going to roast a pumpkin instead of a squash. Cut open the pumpkin, cut off the skin and scoop out the seeds. Chop the pumpkin into 1 inch chunks, then coat with olive oil, garlic powder, salt and pepper. Roast 20-30min

ASIAN CHICKEN NOODLE SOUP

Doctor Yum

1 tablespoon oil (Coconut prefered)
1 tablespooon sesame oil1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes
48 ounces chicken broth
1 cup crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3 cups baby bok choy (or spinach, bok choy, kale)1 lime, cut into wedges for garnish
sriracha (to taste)
METHOD
In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.

Mexican Haystacks

D*Delicious and BrightBlueKitchen
Serves 6

1 Tbs olive oil
1/2 onion, diced
1 tsp minced garlic
1 1/2 c rice*
1 can tomato sauce
1 1/2 tsp chicken base
1 1/2 c water
1/4 tsp (ish) cumin
1/4 t chili powdersalt & pepper to taste
fresh cilantro (optional - I didn't have any)
1 cup corn kernels
1/2 cup diced carrots
1/2 cup frozen peas


*It called for basmati.  I used long grain, since that's all I had.  I'm sure it'd be great with basmati.

Cook it all in one pan!!!

Heat olive oil in a large skillet (that has a lid!) & saute onions.  Add garlic toward the end so it doesn't scorch.  When onions are translucent, stir in rice until toasted (just a couple minutes).  Add everything else except cilantro.  Bring to a boil, cover, reduce heat TO LOW & simmer until rice is cooked.  BE CAREFUL not to let it go too long.  This said 13-16 mins, but I would maybe check after 10. 

Serve on top-
black beans, fresh tomatoes, cheese, "guac" which turned out to just be packaged smashed avocados, sour cream, & crunched up tortilla chips.  Salsa would be good,

Crockpot Hawaiian Haystacks

1 c sour cream
1c plain yogurt
1 can cream of chicken soup
1/3 of the can fill with water
chopped onion
Frozen Chicken Breasts
Garlic powder and Italian seasoning
rice

Put everything in crockpot 2-3 hours on low. Then take out all the chicken and shred it, then put it back in to cook for 1-2 hours.
After it has thoroughly cooked add 1 c of sour cream and 1 c plain yogurt

Top with sliced olives,
chopped tomatoes
chopped celery
sliced pineapple
crunchy lo mein noodles
shredded cheese
green onions
red, orange, yellow peppers

Lauren's Minestrone

1 lb bulk italian sausage
1 large onion chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek, chopped
3 garlic cloves
1 medium zucchini, cut into 1/2 pieces
1/4 fresh green beans, cut into 1/2 pieces
6 c broth
2 can diced tomatoes, with basil, oregano and garlic
2 c shredded cabbage
1 t dried basil
1 t dried oregano
1/2t pepper
2 T parsley
1 can garbonzo beans drained
1/3c parmesan
1/2 c uncooked small pasts shells



Option #1 cooking- quicker, cooking with in 30min
Cook sausage and onions. Stir in carrots, celery, leek, garlic cook 3 min. 

Add Everything else except pasta shells till 20 min before serving.

Option #2 cooking- longer term crockpot cooking
In the morning- Brown sausage, garlic, and onions put in crockpot or large soup pot on low. Add diced tomatoes, broth,  garlic, cabbage, basil, oregano, pepper, parsley. Let cook in crockpot for a couple of hours.  

Cook pasta shells separately and store in fridge till soup is ready.

20 min before you serve- add: 

carrots, celery, leek, zucchini, green beans.

add  noodles and parmesan right when you eat 

Logan Chili

1lb black beans rehydrated
1lb garbonzo beans (freeze half of the garbonzo beans for other uses)
1lb kidney beans
1 can corn
2 cans of crushed tomatoes (or 15 chopped tomatoes)
1-2 chopped sauteed onions
3T garlic
1T Chili powder
1 t cayenne powder
salt and pepper

Pressure cook the one pound beans one at a time.  They soften at different time frames.

I soaked the black beans so they went smooshy faster than I expected when I cooked them.  The Kidney beans weren't soaked and they cooked with in 5-7minutes, I was suprised how quick they cooked, I thought the kidneys would need more time b/c they are bigger beans.  The garbonzo beans weren't soaked either and they cooked for about 10 minutes.

Let everything cook for a couple hours.

I made alot so I could freeze some for future dinners.

Spaghetti sauce

Pioneer Woman

1 pound Ground Beef, optional can add 1lb of sausage
3 Tablespoons Olive Oil
2 whole Large Yellow Onions, Diced
1 whole Green Bell Pepper, Seeded And Diced
6 cloves Garlic, Minced
1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes (or 12-20 chopped tomatoes)
1 can (small, 4-ounce) Tomato Paste
1 jar Good Storebought Marinara Sauce
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving

In a large pot or Dutch oven over medium heat, cook the sausage and beef. Put meat into a separate bowl on the side.  Then cook the onion till translucent, and garlic until well browned; drain fat, add the meat back in. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and all the seasonings, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

A I have roasted the chopped tomatoes,  zucchini and peppers on broil in oven for 20min with salt, pepper, oil, and garlic before I add to the sauce.  It gives a deeper intense flavor

Serve with Cheesy bake tortellini or Chicken Parmesan or Lasagna Rolls or Lasagna

Cobb Salad

Pioneer Woman

Crisp greens
yummy chicken
hard boiled eggs
bacon
avocado
tomato
shredded cheese
sliced cucumbers
shredded carrots

Salad Dressing
1 cup Mayonnaise
1/4 cup Sour Cream and 1/4c of plain yogurt
1/2 cup Buttermilk or cream cheese
3 dashes Worcestershire Sauce
2 Tablespoons Chopped Chives
4 ounces, weight Blue Cheese Crumbles
1 dash Salt
1/2 teaspoon Black Pepper

Grill or broil Chicken sprinkle them with salt and pepper…

I put dressing ingredients in the blender to puree. Chop everything arrange in a vegetable tray and let everyone assemble their own salad

Mickel Potato & Egg Scramble

Feeds 4-5

1 large baked potato (can use frozen hashbrowns)
1 onion chopped
garlic cloves or garlic powder
4 eggs scrambled
Oil
Spinach and/or broccoli chopped
1/2 can of black olives sliced
leftover meat (I did sliced deli meat, but you can use any leftover meat, like shredded beef/chicken or chunks of chicken, ham)
dash of cayenne
salt and pepper and/or season salt
2 Tomatoes chopped (could use salsa, I used a tomato that was soft, I didn't want it in a salad)
1 avocado

Saute onion in oil for 10+ min.  Then add chopped baked potato, let cook for 10 min and get browned. Push potatoes and onions to side of pan and cook eggs on open side. When eggs are cooked combine/mix potatoes, onions, and eggs. Add seasonings, olives, spinach,  and leftover meat cook for a few minutes. Right before you eat add tomatoes and avocado.

You could put all this inside a burrito for breakfast and can freeze for future breakfasts.

Pizza Sauce

oil and/or butter
1 chopped onion
2 garlic cloves chopped
2 T basil, 1 T oregano, 2 bay leaves, parsley(didn't have), salt and pepper
1 t sugar
1 can (28oz) diced tomatoes

Saute onion till tan.  Add everything and Bring to simmer 15min.
It was thick, so I pureed it in the blender.

Serve with Pizza

Wendy's Chili

All Recipes

2 tablespoons olive oil
1 pound ground beef
3 garlic cloves
2 stalks celery, chopped
1 onion, chopped
1(28oz) can stewed tomatoes

1-2 chopped peppers

1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning  
or (2 t cumin, 2 T chili powder, 1 1/2t black pepper, 2 t salt, 1 tsp Oregano, 1 tsp basil)

Serve with Navajo Tacos

Brown the meat and onions on stovetop. Add everything to the crockpot. Cook on low for 5-8 hours or high 2-3 hours

Top with cheese, sour cream/plain yogurt, avocados, lettuce

Taco Soup

All Recipes

1lb sausage
1 can black beans *
1 can white beans *
1 can corn
1 can kidney beans *
2 cans (15oz) diced tomatoes
2t garlic powder
1 chopped onion
2 stalks chopped celery (all I had was a spice celery seed 1 t)
1 chopped red pepper
1 rounded Tbs Cumin
1 1/4 tsp salt
1 1/4 Tbs Chili Powder
1 tsp Oregano
1 tsp basil

cooked sausage, then added everything to crock pot.
* I rehydrated dry beans and used them for the soup. (Black, Garbonzo, kidney beans)

Lauren Creamy Curry

3-4 chicken breasts cut in pieces
1 medium diced onion
1 carrot diced or sliced
2 cloves garlic
4 T butter or coconut oil
1/4 c flour
3-4 T curry powder
1 t ground tumeric
1 t brown sugar
1 heaping tsp basil (or handful of chopped fresh)
cayenne to taste (1/2t if you want spicy)
1/4t cinnamon
1 c water
1 can coconut milk cream or half and half (or mixture of both) or substitutes when I don't have coconut milk (1. cream or 2.sour cream (3.cream cheese) add more milk or 4. water or 5. chicken broth, or 6. cashew or almond paste (blended in blender), or  7. tomato puree/pulp.
1 small can of diced tomatoes
Squeeze and lime or lemon in the pot before serving

Brown chicken in butter on medium high heat.
Add veggies and let simmer with chicken for about 2 min.
Stir in curry powder and flour- stir for about 1 min and stir in water.  When it begins to simmer stir in cream.  Now add all the remaining ingredients.  Bring to simmer, may need to turn up to high heat to begin a simmer. Let simmer 30 min, stir occasionally.

Add extra curry powder or cayenne if you like spicier.

If too thick add more milk or cream.

Serve with favorite rice, naan or fresh flour tortillas.

Simple Hearty Hamburger Soup

1 lb hamburger cooked
1 onion chopped and sauteed
4 garlic cloves
4 chopped tomatoes (or 1 canned tomatoes)
4 celery stalks (chopped)
4 carrots sliced or chopped
5 potatoes chopped
2T chicken or beef boullion
3 c water or broth
2 T oregano
optional- can add yellow, red or green peppers to the last 10-15min of cooking

sauteed the carrots, onion, celery and garlic for about 5 minutes to soften
In a big pot or crockpot- Add hamburger, onion, garlic, tomatoes, bouillon, water, broth, oregano to pot and let simmer for an hour or so.
The last 15 minutes add carrots, potatoes, celery to help the veggies be tender crisp.

Optional- Add everything to crockpot on low for 3-4 hours or high 1 hour.  Then right b4 you eat add peppers if you want

StoveTop Enchiladas and Guacamole

Part 1
Broil veggies in oven- for 15min till lighty toasted (or can do on stove top, I just like the crispness of the veggies while they are broiled)
oil
salt and pepper
zesty seasoning mix
onions (sliced into strips)
garlic
all colors of peppers


Part 2
On stove top-
tortillas
enchilada sauce
canned chicken
black beans
optional (canned chicken or turkey)
cheese

Heat oil to lightly tan tortillas, take off from stove. Layer in tortillas onion &  pepper mixture from above, beans, canned meat, a spoonful of enchilada sauce and cheese. Roll back up and put in pan to heat up and pour more enchilada sauce on top and cheese

Part 3
Guacomole
1 avocado
dash lemon juice
salt and pepper
1/4c diced tomatoes
garlic

Could freeze the tortillas with filling inside after been cooked.