Monday, March 2, 2015

Sausage Pasta Recipe



Sausage Pasta Recipe 

I, for one just love a good smoky sausage with lots of garlic in it. For me, it has to be a Farmers sausage because you now that it is fresh and all natural, so you know that the taste will be the best and the freshest. 

It took me awhile to find the place to get them. I found a nearby home factory where they produce them and smoke them in those  big steel smoker units. . Now this is not to say that your local Supermarket does not also have a good variety. I am sure that they are also awesome in taste. Any anyway you find them, is not the question,  but to find the right tasting kind is a matter of choice. 

Just try this recipe with Pasta and see just how good this will taste and I am sure that your Family and friends will approve. 

Please let us know how and where did you get the best sausage from who and where.



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Recipe; 

1/2  Package or 10 ounces  - Of  penne or your favorite pasta.

1 Pound - Of  your favorite  Smoked Sausage.

1 Med. - Diced onion
3 to 4 Cloves - Minced garlic
1 Can - Diced tomatoes
1 Tbsp. - Smoky paprika
1 Tbsp. - Basil
2 Tbsp. - Olive oil
1 Tsp. - Sugar
1 Cube - Chicken stock (low sodium)

Topping;
Parmesan cheese.


For more information, please see the video below. 



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Go ahead and start with your favourite sausage, with so many on the market, there is an endless variety of taste to suit anyone's desire. 

Here I am using a garlic smoked Farmers sausage. This one has a very strong taste and that just makes my dish. 




How you slice it depends on you, some like it thicker and some like it thinner.  But remember if you slice them too thin, then there is the possibility of drying them out too much and they will lose their natural moisture and flavour. 






Keep them moving around on med-high heat until all the sides of the sausage are browned, then add the onions and garlic.

As for the onions and garlic, please keep an eye on them because they can fry up pretty fast. So to be on the safe side, then I would reduce the heat at when adding them. 






I did not rinse the pasta over running water. In this way, you keep the starches and that helps with the sauce. 









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Sausage Pasta Recipe 
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Greek Wedding Soup, A Classic



Greek Wedding Soup, A  Classic.

A few months ago, I was invited to my Friends Wedding and it was my first experience at a Greek Wedding. Now talk about food, it never stopped and it kept  coming, one after another, dish after dish. How I wish I had more room to hold more. Well, I did not know that I was going to burn off all that food, when the music started, wow, talk about "These People Can Dance", loved every minute of it. 

Now it all started with the first bowl of soup, a bowl full of aroma and some nice pieces of  meat and lamb meatballs all sucking up that awesome soup mix. In just one bite, I just had to go into the Kitchen and make some notes to repeat this awesome recipe. So here it is just like the one I had, try it and you will see how good its is. The flavour of the combined meats just come through with a delicate taste that is out of this world. 

One of my readers made a comment that this Greek Soup is also called "giouvarlakia" or "giouvarlakia soup" and this dish is usually also made with rice instead of the pasta. So a BIG!  thanks to Billmg81 on Youtube for the information. 

Please let me now how yours turned out and if you did anything different to it.. 




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Recipe:

1/2 Pound - Medium ground meat
1/2 Pound - Ground  Lamb meat

1/3 Cup - Breadcrumbs
1/4 Cup - Feta cheese
1 Tbsp. - Dried parsley (option)
2 Cloves - Minced garlic
2 Tbsp. - Olive oil
1 - Egg

8 Cups - Chicken stock
1 Cup - Orzo pasta
1/3 Cup - Fresh parsley
1 Tbsp. - Oregano
1/4 Cup - Green onions
1 Tbsp. - Lemon rind
2 Tbsp. - Leamon juice

Salt and pepper to taste.

Topping;
Fresh mint


For More Information, Please See Video below. 



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In this recipe,  I am using half and half of ground beef and lamb. Now if you are not fond of lamb, then you can use just all beef. Now I did buy the meat whole and minced it myself to get it just perfect. 

Any combination that you use with this recipe will always turn out awesome. So go ahead and add whatever makes you happy. 



This Feta cheese just grabs all the flavours together and blends in just right. Do not worry that you will have some of the cheese larger or smaller, it all goes well with any amount. 

Try it with other cheese if you like and let me know how it turned out for you. 






By not browning the meat mixture first, it lets the soup  penetrate into the meatballs and in this way it gives it an awesome taste that you will never forget. 







This is the point that you can add really any herbs that you would like. After all, it is your soup and you should make it your way. 

The varieties are endless for this recipe. 







Now go ahead and add the meatballs to the bowl,  one, two or three, I bet you will ask for more, there is never enough. 

As for me at the wedding, I did ask for a second plate for I could not resist. Go and try to have just three, I bet you will ask for more. 






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Greek Wedding Soup, A  Classic
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Honey Sriracha Chicken With Rice




Honey Sriracha Chicken With Rice

Now In Over 100 Languages. 

If you like a hot and spicy dish that is fast to make and is easy with no fuss, then here it is. I just love this dish for everything here just blends in so well that you will enjoy it over and over again. The spice is just perfect with the chicken with the smoothness of the rice.

For more information and to get the full recipe, please click below;
" Please Click "



Honey Sriracha Chicken With Rice
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Thursday, February 19, 2015

Honey Sriracha Chicken With Rice



Honey Sriracha Chicken With Rice


If you like a hot and spicy dish that is fast to make and is easy with no fuss, then here it is. I just love this dish for everything here just blends in so well that you will enjoy it over and over again. The spice is just perfect with the chicken with the smoothness of the rice. 

Go ahead and make sure that you make a lot of this dish, for I know for a fact that everyone from your Family to your friends will ask for more. They will swear that you had this Dish delivered by some Oriental restaurant. 

Please let me know, how yours turned out and how everyone complemented the Chef. 


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Recipe; 

1 Lb. - Chicken breast

2 Tbsp. - Cornstarch

Sauce:
2 Tbsp. or more - Sriracha sauce or see Homemade below
1/2 Cup - Water
1/4 Cup - Brown sugar
3 Tbsp. - Soya sauce
2 Tbsp. - Honey
1 Clove - Garlic
1 Tbsp. - Cornstarch

Salt and pepper to taste

Option:
1 Teaspoon - Hot red pepper flakes
2 Tbsp. or more - Any hot sauce


Homemade Sriracha Sauce:
1 Tbsp. - Powdered chill
2 Cloves - Minced garlic or powdered
3 Tbsp. - Ketchup
1/4 Cup - Butter
2 Tbsp. - Brown sugar
1 Tsp. - Kosher salt
1/2 Cup - Water
1/4 Cup - Vinegar

Fresh grinded red jalapeno peppers can be used, about 2 to 3  larger (seeded) for this amount.


Melt the butter with the garlic and then add  the other items. Let it come to a boil for about 3 minutes. Refrigerate overnight or for a few hours.


For more information, please see the Video below. 



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To get the best tasting chicken, get the natural Farmers (free range) or as organic as possible. 

Here the portion is for about two Persons, but you can double it for more servings. 







This recipe calls for a Sriracha sauce that you can get about anywhere. Now if you can not find any, please use any hot sauce or you can make a homemade version like I have added to the above recipe. 





One way to add cornstarch or flour when the mixture is hot. Is to add it to a small strainer and just tape it slowly into the mixture and keep on stirring. In this way, it will blend in perfectly and it will not form any lumps. 

This will give also give you more control over how thick you want it. 





I  do   not  really  brown  the  chicken   too  much
because I want the sauce to penetrate into the meat more. I find that in this way, I get a more flavorful taste, more juicy and moist chicken. 







When everything is together, let it simmer for about 2 to 3 minutes on low for the sauce to bond better to the meat. 

If you make extra, then you can freeze it. for it does that well. 







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Tuesday, February 17, 2015

Creamy Chicken And Broccoli Pasta



Creamy Chicken And Broccoli Pasta

I really like this recipe and I find myself making it over and over again. Really this pasta dish can be made in a few minutes and while the pasta is being cooked, it will be ready for it at the same time to finish off with an outstanding dish. 

The chicken blended with the cream cheese, comes together just perfect in a way that your Family and friends will keep asking you for more. There is really no way any person can mess up this recipe and it will always turn out awesome. 

Please let me know how yours turned out and did you add anything to it to make it yours. 



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Recipe;

1/2 Package -  Any Pasta

1 Lb.  - Chicken breast

4 Cups - broccoli Florets (flower)
1/2 Cup - Cream cheese with garlic
1/2 Cup - Milk
1/4 Cup - Water
2  Tbsp. -   Chicken seasoning
2  Tbsp. -  Olive oil

Salt and pepper to taste.

Options;
1/4 Cup - Heavy cream
Any favour of cream cheese


For more information, please see video below; 



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When you are making the dish, remember that you are not limited to just using a chicken seasoning mix, you can add almost any seasoning or any pre-packaged soup mix. 

Go ahead, be a brave person and try using a taco, pizza, and/or a kebab mix, I am sure it will surprise you just how many combinations and choices you will have. 






I am using here only about 1 pound of chicken breast for i is just perfect for two people. Now you can double the chicken and the ingredients for more servings.

also, this recipe  freezes very well and you could add some to smaller containers and heat them up when you need it. 




The size of the broccoli is really a personal thing on the cut of the flower. Too big and it will be hard  for some to eat, too small and it will lose its flavour of  the dish. 

Also removing most of the stem will keep it from becoming a little on the bitter side. Keep the leftovers to make a veggie stock. 




Here in this recipe I am using a cream cheese that has some garlic in it. Next time  try it with different types of  flavour and you will see how diversified this dish can be. 







When you drain the pasta, please do not run water on it, because we want to keep all the starch in order to make our sauce more naturally thicker. 

Mix the sauce mixture together or pour it on the pasta, either way it will always turn out awesome. 






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Wednesday, February 11, 2015

Beet Diet Soup - Weight Control - Magic Plan



Beet Diet Soup - Weight Control - Magic Plan


What could be better for you than a nice bowl of beet soup mixed in with potatoes and carrots. Do not let this soup fool you because it has a lot of power in it. Just try and see that after you have some if it does not give you a warm feeling and a burst of well-being and energy. 

The beets are a great source of minerals and vitamins along with it's fat fighting qualities. Try having it two times a day for about 3 days and I know you will see a difference like I did. 

Please let us know how your experience was with this soup, and  how did it make you feel right after, having it. I am sure that you will be pleased with it and you will make it more often. 

Do not forget to make this for you Family and friends, for the taste is out of this world, a real Crowd pleaser.   


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Recipe;

2  lg. -  Beets ( 1 Pound)

2  Med. - Carrots
2  Med. - Potatoes
1  Med. - Onion
2 Cloves - Garlic
2  Cubes - Beef stock ( low-sodium)
1 to 2 Tbsp. - Olive oil
1 - Bayleaf

Salt and pepper to taste.



Toppings;
Low-fat sour cream
Low-fat Yogurt
Horseradish



For more information please see Video below;



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Always start with fresh veggies to make your soup the best it can be. I always try to buy locally and from the farmers around the areas.

The veggies her just blend in perfectly for  that awesome taste that you would be looking for in a diet soup. 




Nothing better than fresh garlic to help burn off some of the fat or help you maintain your weight. Remember to keep the heat down low in order to not burn off the goodness from the garlic. The word here is  "simmer" not fry.

Go ahead and add some more if you dare.





I find by shredding my beets with my food processor really cuts down on time with this procedure.  I find that this method really improves the taste by having it cut so thin and find as to dicing it.  

Now, of course you can chop it up really and way that you like, but I find this is the best for this type of soup. 



Really, because of the beets being cut so fine and the potatoes being cut smaller, I find that boiling the soup should not be more than 30 to 35 minutes. 

If you boil it longer than you could run into very soggy veggies and would change the taste and texture. 





Here I added some low-fat sour cream, just to give it a smoother creamy taste. Also,  you can add yogurt or really anything you want to it. 

If you are the brave type, then add some horseradish to make it become even more of a fat burner. Now only add the horseradish to the soup bowl after it is done  cooking. 





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Monday, February 9, 2015

Broccoli Apple Salad - Weight Control - Magic Plan




Broccoli Apple  Salad  -  Weight Control 

This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries out of the is world. 

This can be served with Dinner or Lunch, bur rest assured that it can go on the side of any dish. Try making a lot and use it for a Party or Get together they will love you for it. 

When I made this dish, the only problem I had is that it disappeared real fast and puff it was gone, so please make some extra. This will also hold in the fridge for a day or so and it still will  be fresh and awesome. 

Please let us know how yours turned out and if you added anything else to it. 



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Recipe; 

2 Cups - Broccoli Florets (flower)  2 small heads.

1/4 Cup - Red onion
1/4 to 1/2 Cup - Carrot
1 Lg. - Red apply
1/4 Cup - Fresh parsley
1/4 Cup -  Dried sweet cranberries
1/3 Cup - Low-fat Yogurt
1/4 Cup - Low-fat Mayo
2 Tablespoon - Lemon juice
1/2 teaspoon - Sugar

Salt and pepper to taste.


Options;
1/4 Cup - Raisins
Add 1/4  - Walnuts


For more information, please see Video below: 



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What could be better then fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry's. 








Neat trick,  just use your peeler to cut smooth perfect slices of the carrot. In this way, they actual will taste better,  it will be  tender and sweet.  






The size of the broccoli flower should  "bite size", but that will depend on you on how  big or small you want it. 

Remember to save the stock and bits to make a homemade veggie stock. I usually  store all the leftover veggies parts in a plastic bag in the freezer. 





Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins  or walnuts or both.

Go ahead and make it your way. 
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Friday, November 14, 2014

Classic Baked Beans - Thick and Creamy



Classic Baked Beans - Thick and Creamy 

How can something so simple that is made in one pot be so delicious  and easy to make. I just love beans, really all kinds from the smallest to the big butter beans, I can eat them all day.

This recipe is more of the North America type with contains a very simple recipe that comes together  with the sweetness of the molasses and the sugar in a smooth rich sauce. If you want some cooked beans that are more of the Mediterranean  type then just look below and  see the video and I know you will enjoy it as much as this one.  Anyone you chose I can assure you that your Family and Friends will thank you for it and ask for more.  

Please let me know how yours turned out and  did you add anything more to it. 



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Recipe

3 Cans - Read Kidney Beans  Or Other

1/3 Cup - Bacon
1 Lg. -  Onion
1 Cup - Beer
3 Tbsp. - Sugar white or brown
1 Tbsp. - Maggie or Worcestershire sauce.
2 Tbsp. - Tomato paste
2 Tbsp. - Molasses
1 Tbsp. - Mustard

For further information please see video below.




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Here I was using what I call a "hearty Bacon" that I have to slice myself. I just like the bacon to be a little more chunky then the pre-cut flat kind. 


Now go ahead and add your favorite bacon from hickey to golden maple for it's up to you. Or just do not add any bacon and have it as a veggie dish, anyway you make it, it will be awesome.  






I like to use white sugar in almost everything that calls for a sweetener, but here,  it does not really matter because I added the Molasses so it does even out the taste. Now if you want just go ahead and add brown sugar or even honey if you want. 








Don't forget that if you are using the beans from the can to drain the water from it for we want a nice thick sauce not a watery one. Also please make sure that you use the thick bean syrup from the bottom, that's called rich flavor. 

If you want to use dry beans, then all the better. Just add water to the beans and let it soak overnight before using. 

Did you know that by adding some cumin that it will cut down that gassy feeling that some people gets after eating beans.





This is exactly what we want when it comes out of the oven as a finished dish. We want it to have a smooth rich creamy sauce with tender beans. 

If you find that your sauce is to watery then just give it little more time in the oven with the lid off. Please keep an eye on it and give it a stir now and then. Keep an eye on it,  it will become thick very fast and it could burn on the bottom. 
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Thursday, October 16, 2014

Potato Chips Omelet - Something Different In Breakfast



Potato Chips Omelet -  Something Different In  Breakfast 

Well my Girlfriend asked  me to go into the Kitchen and make her a Breakfast that was something new, that was never seen and it had to be real tasty. Now I knew that she just loves my omelets for Breakfast and she has never got tired of them, so I decided to make one, but how and with what. Looking thought the  cupboards and the fridge I came across a half opened bag of potato chips. Humm !! , I never looked back.

The potato chips were perfect for they were already seasoned and  "yup" they were potato at the least, so I put my skills to the test. I made them, but found out that I had to flip the omelet because of the saturated chips to get it to be cooked on both sides through and through. 

So I gave it to her but I did not tell her what had I done or added to it. She loved it but could not figure  out what was in the eggs that made it tasty and flavorful. Only when she finished it and with a little bit of begging  I told her that it was her favorite   potato chips that was added. Boy !! what a surprise did she get, the expression on her face was well worth it. 

So now I have made this Potato Omelet over and over again and I used many types of chips from the plain to the garlic and onions. It all turned out awesome, our Breakfasts will never be the same. 

I hope you try it and get back to me on how yours was done....


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Recipe;

2 to 3  - Large eggs

2 to 3 hand fulls of your favorite potato chips
1/2 to 1 Tbsp. - Parsley
1/2 to 1 Tbsp. - Chopped chives or green onions.
1 to 2 Tbsp. - Cooking oil
Pepper to taste.
Splash of milk



For more information please see video below;



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Here I was using  regular  chips, natural with only salt added. So add your Favorite one and it can rally be anything from  ketchup to hot chilies chips . There is so many types that you can have a different omelet everyday for a month or longer. 










Chives I find gives off a nice fresh onion taste, but you can add whatever you like at this point for after all it's for you, right...? 












When stirring  the chips with the egg, please try not to break them up and turning them into a mash that will lose it's texture in the omelet. 

Also give it a little time for the egg mixture to soak completely into the chips. 









When you see the egg has been cooked to your desire, then give a flip to cook on the other side. Then turn off the heat and the hot pan will be enough to finish cooking your omelet without over cooking it. 











Voila !!, the Potato Chips Omelet that your whole Family and friends will love and keep asking for more.  









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Potato Chips Omelet -  Something Different In  Breakfast 
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Thursday, September 11, 2014

Chocolate Delight - Chocolaty Goodness



Chocolate Delight - Chocolaty Goodness 



Do you like chocolate pudding but do not like all the fuss, are you one that goes out and make it with the instant one, just add water and there you go.  Could be that you think it’s too complicated, well it’s far from the truth. It’s so easy that once you try it you will never stop.

Ok  so now I will show you how to make the pudding all in one pot. Just add all the  ingredients  and do a little bit of stirring and there you go.  It’s so easy. Just follow it step by step on my video and in a few minutes your whole family  will be smacking their lips on your treat that you made at home.


Try it with other goodies like Oreo cookies  for other of your favorite things, really you cannot go wrong with this recipe. Please let me know how yours turned out.  



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Recipe;

1/3 Cup - Cocoa powder

2 1/3 Cup - Milk
1/3 Cup - Sugar
2 Tbsp. - Butter
3 Tbsp. - Corn starch
1 Pkg. - Vanilla extract powder (sugary type)


Filling 
Any chocolate bar or cookies
Any liqueur

Topping 
Whipped cream

Alternative 
1/2 Cup Sugar and 1 tsp. liquid vanilla extract.


For more information please see video below. 


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Its very important to keep the heat down on low in order to help in the melting of the butter and mixing in the  ingredients. If it's to high at this stage then it could burn the butter and the mixing of the other things can turn into lumps. 







How much  coco you will  use  depends  on the type you use, it can be 70%  to light chocolate. 

So after adding the first batch of coco then taste it and see it you want more of a  chocolaty taste or not. This really depends on you.

Also you can add more sugar it you want that more of a "sweet tooth" thing... 











Now that everything is in the pot and you have now increased the heat to medium. It's stirring time and you must keep doing it until it becomes thick. Always keep stirring  at the bottom and on the sides so it will not burn and you will get a nice even creamy pudding. 









When the pudding  forms a thick line from the mixture to your stirrer, it's done. Now let it cool for about 10 minutes or so and then it's ready for the dessert dishes.  








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