I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
This is a great recipe to make your own fajita seasoning for chicken or beef fajitas. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Ingredients
Ingredient Checklist
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon white sugar
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 TBS of lime juice
2- 3 TBS olive oil
Directions
Instructions Checklist
Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, and cayenne pepper together in a small bowl.
Add oil and lime juice just before using
It doesn’t take much I used about 1/2 for the veggies and the the left over flank steak.
Use immediately or store in an airtight container for later use.
Nutrition Facts
Per Serving:
21 calories; protein 0.4g; carbohydrates 4.6g; fat 0.4g; sodium 595.8mg.
Maria cooking lesson meal 2Maria cooking lesson meal 1 bacon wrapped pork roastMac Salad with what’s in the frigPizza using Portland pie pizza doughsteak short grain rice and fresh zucchinithree cheese ravs in Lyn’s pasta saucewhole wheat Mac saldLauren’s chiliBBQ chicken thighslobster roll for Lyn Fish and Chips for me Kittery Maine5 spice chicken thighs and ricefired rice and 5 spice chicken wingsquick quesadillaPineapple chickenit’s Wednesday salad day 1st attempt spring rolls – got the colorschicken in mustard saucechicken thighs with crispy Brussel sproutscooking from the gut chicken stir fryanother cooking from the gut chicken stir frypork tenderloin with my root beer BBQ sauceanoterh pizza something from the gutbutternut squash and black been cauliflower fried ricebutternut squash burritobutternut squash and black been cauliflower fried rice
My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!
Ingredients
1 (2 1/2 pound) boneless pork sirloin roast
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons finely grated lemon zest
1 ½ teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
Directions
Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
Step 2 Preheat the oven to 350 degrees F (175 degrees C).
Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.
Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.
The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.
Ingredients
2 ½ cups broccoli florets (1 1/4-inch pieces) and sliced peeled stem (1 large head)
1 small red onion, diced (1 cup)
1 tablespoon olive oil
¼ teaspoon ground pepper, divided
⅛ teaspoon salt
2 teaspoons whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons chopped fresh rosemary or thyme, or 1/2 tsp. dried
1 teaspoon pure maple syrup or honey (Optional)
8 ounces boneless, skinless chicken breast
2 teaspoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 teaspoon unsalted butter
Directions
Step 1 Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.
Step 2 Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).
Step 3 Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.
Step 4 Meanwhile, place the skillet over medium-high heat and add vinegar and water. Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 30 seconds. Remove from the heat. Add butter and whisk until melted.
Step 5 To serve: Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables. Drizzle the pan sauce over the chicken and vegetables.
Tips
Equipment: 10-inch ovenproof skillet Steve Note: I used cast iron
Tips
Tip: If you don’t have an ovenproof skillet, transfer the chicken and vegetables to a rimmed baking sheet before roasting.
Nutrition Facts
Serving Size:
3 oz. chicken + 3/4 cup vegetables + 1 Tbsp. pan sauce
These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.
SCALE1x2x3x
INGREDIENTS
Spring Rolls
4 ounce rice vermicelli or maifun brown rice noodles*
2 teaspoon toasted sesame oil
1/2 teaspoon fine sea salt
2 cup torn butter lettuce, ribs removed
2 cup very thinly sliced red cabbage
4 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
4 Persian (mini) cucumbers or 2 small cucumber, thinly sliced or sliced into strips with a julienne peeler
4 medium jalapeños, ribs and seeds removed, thinly sliced
This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that’s perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness. via Eating Well.
If you using a can of pumpkin pie mix rather than pumpkin then skip the maple syrup in ingredients.
Ingredients
2 ½ cups old-fashioned rolled oats
1 ½ cups whole milk
1 (15 ounce) can unseasoned pumpkin puree
2 large eggs
¼ cup pure maple syrup, plus more for serving
2 tablespoons melted coconut oil or vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chopped pecans
Whole-milk plain strained (Greek-style) yogurt for serving
Directions
Step 1 Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
Step 2 Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans.
Step 3 Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.
To make ahead
Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes.
Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine – it’s ok if the sauce isn’t completely smooth.
Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
Scoop into bowls then serve with lime wedges and toppings.
Serves 4 to 6 Total Time: 1% hours, plus 8 hours brining
Regular bacon can be used in place of the thick-cut bacon, if desired. If you are short on time, you can quick-brine your beans: In step 1, bring 1112 tablespoons of salt, 2 quarts of water, and the beans to a boil in the Instant Pot using the highest saute function; turn off the pot; and let the beans sit for 1hour. Drain and rinse the beans and proceed with step 2.
1112 tablespoons table salt for brining 1 pound (2112 cups) dried navy beans, picked over and rinsed 1 tablespoon vegetable oil 1 pound thick-cut bacon, cut crosswise 112 inch thick 1 onion, chopped fine 4 garlic cloves, minced 1 tablespoon chili powder 1112 teaspoons table salt 112 teaspoon cayenne pepper 3 cups chicken broth 1 cup ketchup 113 cup packed brown sugar 113 cup packed brown sugar 114 cup molasses 114 cup Dijon mustard 2 teaspoons cider vinegar
How
Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Using highest saute function, heat oil in Instant Pot until shimmering. Add bacon and onion and cook, stirring occasionally, until bacon fat is rendered and onion is softened about 8 to 10 minutes
Add garlic, chili powder, salt, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Stir in beans.
Lock lid into place and close pressure-release valve. Select high pressure -cook function and cook for 9 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure.
Carefully remove lid, allowing steam to escape away from you.
Stir in ketchup, sugar, molasses, and mustard. Using highest saute function, bring to simmer. Cook, stirring occasionally and scraping bottom of pot, until slightly thickened, 8 to 10 minutes. Transfer to serving bowl and let cool for 10 minutes (beans will continue to thicken as they cool). Stir in vinegar and serve.
Gourmet Dad, Don’t Let The Title Fool You 