Chicken Tortilla Soup !

Chicken Tortilla Soup !
The best soup ever!

Ingredients:

• I cheat! ah! Buy a rotisserie chicken! (shhhh...) / half a roasted chicken / chicken breast
• A lot of chicken broth (at least 3 cans)
• Chipotle Chiles in Adobo Sauce - canned (Very specific! This will make or break your soup!)
• 2-3 carrots
• 1-2 celery stalks
• 1/2 an onion
• Garlic
• Fresh cilantro
• Parsley
• Oregano
• Salt & Pepper 
• Avocado
• Tortilla chips
• Olive oil

Start:

1) Chop up carrots, celery, onion, and garlic

2) Pour olive oil in a large pot and saute the carrots - cook for 5-8 minutes

3) Add in the celery, garlic, and onion with some chicken broth

4) Keep the heat on medium and add a little bit of salt, pepper, parsley, oregano

5) Take two tablespoons of the Red Adobo sauce and 2 whole chiles. (The chiles and the sauce make for a very strong and spicy flavor, please taste the broth after a couple minutes before adding any more. I added too many one time (3) and almost ruined the soup.)

6) Cook for 15-20 minutes or until all veggies are tender

7) Cut the chicken breast off of the chicken and pull the meat apart with your fingers. Depending on how much soup you would like to make, use 1 or 2 chicken breast(s), or add in the dark meat if desired! 

8) Add enough chicken broth to cover all of the veggies and chicken - I like mine to be a little brothy. :) 

9) Now you get to eat it! Pour in bowl!

10) Garnish with fresh sliced avocado, fresh cilantro, and crushed up tortilla chips! 

EAT!

Meatloaf with Balsamic Reduction Drizzle !

Meatloaf with Balsamic Reduction Drizzle !

Ingredients:

• 1 Pound or so of Ground Meat (Turkey, beef, whatever - just not too lean)
• 1/2 of an Onion
• a handful of Garlic Cloves
• 1/2 of a Red Pepper 
• 1 medium size Carrot 
• 1/2 cup or so a Bread Crumbs
• 1 egg
• Parsley 
• Oregano
• Basil
• Thyme
• A little Paprika
• A Pinch of Cumin
• Salt & Pepper
• Mustard
• Brown Sugar
• Balsamic Vinegar
• Chicken Broth

Start:

1. Ok, There are a lot of ingredients... but, it is good and worth it. If you want to drop a couple, I am sure it will taste good! 
2. Put the ground meat in a large bowl with one Egg, the Bread Crumbs, all the listed seasonings, (Parsley, Oregano, Basil, Thyme, a little Paprika, a pinch of Cumin, Salt & Pepper)
3. Chop up Carrot, Garlic, Onion, and Red Pepper in a food processor (or just really small pieces)
4. Pour chopped up Veggies in big bowl with the Meat, Egg, and Bread Crumbs
5. Mix together with an electric mixer
6. Put mixture in a small baking pan 
7. Spread a generous amount of mustard and brown sugar on top of meat
8. Bake in oven, covered with tin foil, on 375 degrees for 45 min - 1 hour or so
9. When meatloaf is almost finished cooking, Pour a good amount of Balsamic Vinegar and a little bit of Chicken Broth in a pan, 
10. Heat on medium for a couple minutes, then reduce to low and heat for a couple more minutes. (You will know it is ready to be a glaze when the Reduction is half of the amount of liquid you started with.)
11. Drizzle Balsamic Reduction Glaze on top of Meatloaf in a zig zag shape for presentation

You are done! It is good? Isn't it!!?? 

Sausage Rice (gluten and dairy free!)

SAUSAGE RICE! (gluten and dairy free!) - simple and tasty!

Ingredients:

• 2 cups of dry Brown rice
• 1 pound of hot or mild Italian style sausage bulk (pork or chicken) - you can just ask the guy behind the meat counter to take off the casing if the sausage is made in store. If that is not an option, you can take off casing once you cook the sausage. 
• 1/2 of an Onion
• Some small Carrots or one large one
• A handful of Garlic
• Olive Oil
• Parsley 
• Salt & Pepper

Start:

1. Cook the rice in a rice cooker or directed by the package. 
2. While rice is half way done cooking (it takes a long time, 45-60 min), put the sausages in the oven on 375 degrees for 10 minutes, then flip for another 10-15 minutes. If you have sausage bulk, cook in a pan on medium and break up and flip until done.
3. If bulk, put cooked sausage pieces into a food processor and chop up small. If sausages, let cool and then peel back casing (if this doesn't work, don't worry, you can leave it on)... then cut up sausages into smaller pieces, put the pieces in a food processor and chop up the meat. 
4. Food process the carrots, onion, and garlic.
5. Place carrots, onion, and garlic in a pan with olive oil and cook on medium heat until onions and garlic become transparent. 
6. Sprinkle a lot of parsley, salt, & pepper.
7. Add the sausage meat to the sauteed veggies and keep on low and stir until rice is done. 
8. Mix rice with meat and veggies in a large pan or in a large bowl, add more olive oil. 
9. Serve hot! and ENJOY! 

Shishito Peppers - sauteed and delicious!

Shishito Peppers - sauteed and delicious!
These are an amazing appetizer! You can even chop up and put cooked peppers in any Asian inspiration, as well as just place on a plate for a veggie side for dinner!

Ingredients:

• Shishito Peppers
• Olive Oil
• Sesame Oil
• Sesame Seeds
• Onion (dried)
• Red Pepper Flakes
• Salt & Pepper 

Start: 

1. Get pan a little hot with the oil in it, be generous with the oil.
2. Sprinkle over a little bit of all seasonings 
3. Place the peppers on the pan, let it sizzle a little, rotate peppers every so often. Do not let burn.
4. When they are partially blistered, they are done! Serve and eat immediately - Enjoy! 
   

Wings !

Wings !

Ingredients:

• Chicken Wings
• Olive Oil
• Salt
• Pepper
• Cayenne Pepper

Start:

1. Place wings on a cookie sheet covered in tin foil (easier clean up). 
2. Pour over some Olive Oil, sprinkle Cayenne Pepper and Salt & Pepper. 
3. Flip wings over and pour/sprinkle them as above
4. Cook on 375 degrees F for 10-15 minutes, then flip and cook for another 10-15 minutes. Total cook time = 25-30 minutes - or until sizzling and golden brown. 
5. Eat! Caution: they are hot! It might be smart to wait a couple minutes before you bite into these delicious nuggets! 

Carnitas!

Carnitas~ !

Slow cooked in a Crock Pot

Ingredients:

• Pork Shoulder / Butt (it's the same thing! :) - usually comes in a very large bulky piece of meat
• 2 cans of chicken broth
• 2 cans of beer
• one onion
• a handful of garlic cloves
• oregano
• basil
• sugar
• chile flakes
• mini can of fire roasted diced green chiles
• cumin
• salt & pepper

Start: 

1. Get that hunk of meat and put it into the crock pot.
2. Pour 2 cans of beer (the darker the better) and 2 cans of chicken broth. You might need to add some water to make sure the liquid covers the meat.
3. Cut up an onion and crush garlic cloves and spread the pieces everywhere.
4. Open the can of chiles and throw them into the crock pot.
5. Sprinkle the seasonings everywhere, on the meat, in the liquid and be generous.
6. Turn Crock Pot on low and wait for 7 or so hours until meat is tender and falling apart. 
7. Serve hot on your favorite Mexican dish - burritos, tacos, Carnitas plate with rice and beans... 

Spaghetti and Meatballs !

Spaghetti and Meatballs!

This is my signature dish - it was passed through the generations, but I believe that I have perfected it. This is the ONLY recipe so far that I cannot claim from its origin, but - it is a classic and is AMAZING

Ingredients:

• 2 large 16 oz. cans of whole peeled tomatoes
• 1 mini can of tomato paste
• 1 sweet onion
• Handfull of garlic cloves
• 1 lb. of turkey meat
• 1 big carrot (adds sweetness)
• 1 egg
• 1/2 Italian seasoned bread crumbs
• Italian seasonings, basil, parsley, oregano
• Sugar
• Salt & Pepper
• Chile flakes
• Olive Oil
• 1/4 cup Romano or Parmesan cheese (optional)
• Pasta - http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html

Start:

1. Cut up small or stick one onion and a handful of garlic into a food processor. Saute 2/3 of the onion, one carrot sliced of food processed, and garlic in olive oil. Put the other 1/3 onion and garlic in a mixing bowl for meatballs. 
2. Meatballs: Put 1/3 of an onion and some garlic, one egg, a generous amount of parsley, salt, pepper, and Romano or Parmesan cheese (optional). Mix in a bowl until mixed well.  Getting the right consistency is important in order to shape meat balls. Fry them in olive oil until golden brown on most sides, but not fully cooked. You will add these to the sauce. 
3. Sauce: After onion, carrot, and garlic look a little golden brown and start to soften, blend 2 large cans of tomatoes and tomato paste and pour in the pot with the onion, carrot, and garlic. Sprinkle in all Italian seasonings, with chile flakes, salt, pepper, and sugar. Let simmer. 
4. Slowly add golden brown meatballs to sauce and heat on low for another 30 or so minutes. 
5. Boil water and cook pasta... or make your own: http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html
6. Serve hot, top with cheese

You better love it, if not - you gotta come over to my place and I will show you how it is done! :) 

Mussels and Clams in Chorizo Fennel Broth!

Mussels and Clams in Chorizo and Fennel Broth!

The best and most delicious way ever! And it is so easy!!

Ingredients:

• Mussels
• Manila Clams
• Chorizo (pork sausage bulk)
• Fennel seeds
• 1 cup of cooking white wine
• 12 oz. can of chopped tomatoes
• parsley
• salt
• pepper

Ah! This is the best appetizer ever!!!

1. Start boiling a lot of water for the clams and mussels and start on the sauce. 
2. Pour in the can of tomatoes, the chorizo bulk (break it up as it cooks), and the white wine. Cook together on medium heat until pork is fully cooked. 
3. As the sauce is finishing up, place the clams and mussels in the boiling water. Once they open place them in the sauce. 
4. Turn the sauce down and simmer. 
5. Once all shells are open, sprinkle a generous about of parsley over shells and sauce. 
6. Serve hot and enjoy!!!

**Option: You can use the sauce with or without mussels and clams and pour over some pasta!! yummy!

Or even make your own pasta: http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html

Salsa!

Salsa!

I have a secret! And I just figured out how to use it! I am Puertorican and now I made salsa!!

Ingredients:

• 3 red tomatoes
• 1/2 red onion
• handful of garlic
• green chili pepper from the can, 1/2 cup (Mexican style green chiles)
• lots of cilantro
• 2-3 Serrano peppers (the small green ones)
• salt and pepper to taste

Blend it up!!! and eat with anything Mexican!!!

Pesto!!!

Pesto!

Ingredients:

• 1/2 basil
• 1/2 spinach or arugula
• olive oil
• garlic
• onion
• pine nuts or walnuts if you are on a budget
• lemon
• add cheese if you eat it - Parmesan 
•  blend it up! 

Secret: You might need to add more olive oil than you think!  :)

Seared Ahi Tuna Sliders

All I can say is - yummy!!!

Seared Ahi Sliders !

Ingredients:

• Sushi grade fresh Ahi Tuna
• Small Buns
• Arugula
• Onion
• Tomato
• Garlic
• Olive Oil
• Truffle Oil
• Parsley
• Sesame Seeds
• Soy Sauce 
• Sesame Oil
• Salt
• Pepper
• Lemon
• Chile Pepper

Start:

A lot of the ingredients for flavor are optional - but I love them! 

1. Marinade Ahi Tuna in soy Sauce, sesame oil, sesame seeds, parsley, pepper, lemon, garlic, onion, and some chili pepper - set aside
2. Saute onions with garlic and olive oil in a pan
3. Grill Ahi Tuna 45-60 seconds each side or to taste 
4. Toast mini slider buns lightly
5. Slice tomato thinly 
6. Pile on sauteed onions, tomato, and arugula on slider with Ahi Tuna
7. Drizzle olive oil and truffle oil
8. Sprinkle some more salt

Yum Yum Yum!!! 

I am still obsessed with how good that meal was!

Add a side of fries or sauteed veggies of your choosing... :)

Braised Short Ribs!

BRAISED SHORT RIBS!

One morning I woke up and said, "take out the crock pot! I will whip up dinner in 10 minutes! ...but it will be ready in 7 hours..."

So - this is what I made! 

Ingredients:

• beef short ribs - 2-3 pounds in this case
• chicken broth
• one bottle/can of beer
• one onion
• brown sugar
• cinnamon 
• oregano
• parsley
• salt & pepper

Start:

1. Place the short ribs in the Crock Pot.
2. Pour (in this case) 2 cans of chicken broth and one bottle of beer over the meet. Make sure all the meet is cover by liquid so it can fully cook in the crock pot.
3. Chop up one onion in scatter it throughout.
4. Sprinkle a big handful of brown sugar over everything. 
5. Shake a good amount of cinnamon over it as well. (Be generous)
6. Season with oregano, parsley, and salt and pepper to taste. 
7. Cook on low for 7 hours!

*Come home to the best and most unique Short Rib dinner!

I cooked green beans on the side and put the onions from the crock pot with them for flavor! 

Just an idea! 

Surf & Turf Burger !

SURF & TURF BURGER !!!

You guys! This is the best burger I have EVER had! So good! I am freaking out right now!

Ingredients: 

• ground beed
• sesame seed bun
• fresh shrimp
• pesto (homemade is preferred) 
• tomato
• onion
• red leaf lettuce
• truffle oil
• brown sugar
• salt

Start :

1. Make pesto - http://mycookingisamazing.blogspot.com/2013/05/pesto.html
2. Slow cook onions in pan with brown sugar, olive oil, salt
3. Cut shrimp the long way to make them skinnier and place in a pan with the pesto (set aside - they will cook fast)
4. Thinly slice tomatos
5. Start grilling the meat
6. Toast bun in a pan on the stove with some oil
7. Spread pesto on one side of the bun
8. Build your burger
9. Drizzle truffle oil over the shrimp or beef
10. Top off with lots of lettuce

YUMM YUMM YUMM !!!! 

Split Pea Soup !

Split Pea Soup!!
Vegan or Vegetarian - depending one what ingredients you use! :) (Isn't that always the case?)

Ingredients:

• split peas - one pound bag
• 3 cans of chicken or vegetable broth
• 1/2 Onion
• 1 large or 2 medium Carrots
• 2 large stalks of celery
• fresh garlic
• bay leaf
• oregano
• parsley 
• salt and pepper to taste
• Ham or bacon (optional)

1. Start by rinsing the peas, then place in a pot with one can of broth 
2. Chop up all veggies including the garlic and boil them separately in another can of broth
3. Once both are half way cooked, join the two, keep on low
4. Add all the seasonings 
5. Cook for another 20-30 minutes
6. Peas are done when they dissolve into the the soup and becomes a green broth
7. You can serve as is - or - add in real pieces of ham and or bacon! That's my favorite!

Truffled Porcini Mushroom and Aparagus Pasta

Truffled Porcini Mushroom and Aparagus Pasta

Ingredients: 

• Dried porcini mushrooms
• Asparagus
• Chicken (optional) - shown in second photo 
• Pasta (or make your own - http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html)
• Truffle oil
• Onion
• Garlic
• Olive Oil
• Lemon
• Salt & Pepper

1. Boil water for pasta, and cook it just under the recommended amount. You can make your own too!(http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html)
2. Soak the dried porcini mushrooms in water for a couple minutes rinse and soak again - put aside
3. Boil water for asparagus - boil for a couple minutes until they start to get softer
4. Chop up onion and garlic start pan frying them with a little olive oil
5. Once Onion and Garlic is golden brown, add cooked asparagus and the mushrooms. Stir in for only one-two minutes (everything is cooked at this point)
6. Squeeze some lemon over mixer in pan 
7. Once pasta is done cooking and drained - add it to the pan and mix it all together!
8. Drizzle truffle oil on top of pasta once it is on the plate. I don't like cooking with truffle oil, I feel as though it loses it potency. 
9. Salt & Pepper to taste ! ENJOY!

Shrimp Salad with Truffle Vinaigrette !

Shrimp Salad with Truffle Vinaigrette !

YUMMMMMMMM!!!!!

Ingredients:

• Shrimp - the bigger the better! 
• Mixed greens
• Truffle Oil
• White Wine Vinegar 
• Shallots
• Dijon Mustard (for coagulation)
• Salt and pepper to taste

Truffle Vinaigrette: 

• You can substitue Rice wine vinegar and a Riesling vinegar instead of the basic white wine vinegar if you would like to get fancy! You can also substitute grape seed oil for olive oil. I just use whatever is in my kitchen! It is a fun game to play
• Chop of up shallots/green onions and place in the container where you will mix the dressing
• 1/2 rice wine and 1/2 riesling vinegar or the full amount of white wine vinegar. Be careful with pouring too much, the vinegar is the strongest flavor - you can always add more later :)
• Pour in a couple tablespoons of truffle oil and some olive oil
• Mix in a small amount of dijon mustard

Shrimp

• I like to buy fresh large prawns and boil of bbq them! that it!

Put everything together: greens, shrimp, and the truffle vinaigrette !
I also added Pesto! (http://mycookingisamazing.blogspot.com/2013/05/pesto.html?spref=fb)

You can also add shaved onions, avocado, shaved almonds... I think any shaved root veggie will be just dandy! (ex: carrots, radish, bamboo etc)

Photo below is a variation on the shrimp salad:

Blueberry Vinaigrette

Blueberry Vinaigrette

Ingredients:

• fresh blueberries
• balsamic vinegar 
• olive oil
• water
• honey (optional)
• salt to taste

I make this in a food processor for 2 small - medium salads. 

Put a handful of blueberries in the food processor with a couple dribbles of your choice of balsamic vinegar. Add a couple drops of water. Turn it on and mix those 2 ingredients together. 

Pour mix in a small bowl and add a table spoon or 2 of olive oil  and shake that salt in there! 

Mix together! 

Now is the time to add honey if you like sweet salad dressing, sometimes I do this sometimes I don't. :)

Pour over any mix of salad you like! I like to add it to a chicken, avocado, walnut salad! YUMMMM!!

Veal Chop!

Veal Chop with Asparagus and Potatoes !

Ingredients:

• 1 delicious looking Veal Chop per person
• rosemary 
• garlic
• parsley
• salt
• pepper
• olive oil

Good sides are:

• Asparagus
• Fingerling potatoes

Veal:

Start by marinating the meat (I use a freezer bag) in olive oil, garlic, rosemary, and parsley as long as you can - even over night :)

Brown the veal in a pan for a couple minutes on each side the cook the rest of the way on the grill.

Potatoes:

Rub the potatoes (cut if you want) in olive oil, rosemary, garlic, salt, pepper

Place on a cookie sheet and back on 400 degrees for 45 minutes or longer if needed

Asparagus:

Drizzle olive oil over asparagus and bake in a cookie sheet on 325 degrees for 12-15 minutes

salt to taste!!! eat it! enjoy it all!!! 

Leek & Potato Soup !

Leek & Potato Soup !

Ingredients:

• 2 large leeks
• 2 handfulls of small to medium red potatoes (5-10)
• 1 handfull of garlic
• 1 handfull of mushrooms
• 2 carrots
• 2 celery stalks
• 1 can of chicken or vegetable broth
• a pinch of cumin
• a pinch of sage
• scoop of honey
• sesame oil
• pasley
• salt
• pepper

Start by boiling the potatoes in the broth. Add in all of the other veggies. Do not add seasoning yet. 

Once veggies are semi-soft, blend them in a blender (or food processor) with broth. 

Pour back into pot and keep on low heat, add in seasonings and simmer for 30 minutes or so. 

then you are finished! yummy! 

Roasted Pepper Bread

Roasted Pepper Bread!

This is a nice and delicious appetizer!

Ingredients:

• French baguette 
• Red Bell Peppers
• Olive Oil
• Garlic
• Salt

Cut red bell pepper(s) into 3-4 large pieces (per pepper)

Place on cookie sheet with tin foil protecting the tray.

Roast peppers with a little olive oil in oven at 350 for 45-60 minutes 

(they are done when skin can peel off) Peel the skin off the peppers

Place in a bowl, mix in a little more olive oil, garlic powder, and salt
Serve on a baguette!

Kale Chips

Kale Chips

You can make them at home~~!

• This is too easy. Pick out your favorite kind of kale. 
• Break up the leaves on a cookie sheet ( I like to put tin foil on it to keep cookie sheet clean.
• drizzle some olive oil over kale
• sprinkle salt and pepper (option: and I like cayenne pepper to make it spicy!)
• another option sprinkle garlic powder (no salt and pepper) can also add salt later

Put in oven at 350 degrees for 10-15 minutes, kale is done when it is crispy! 

ENJOY!!!! 

Slow Cook Chicken Tacos

Slow Cook Chicken Tacos

You need a crock pot!

Ingredients:

• One pound of chicken breast
• Tortillas
• One small/medium size can of green chilies (Mexican style)
• 3 or so fresh tomatoes
• Half an onion
• Lots of garlic
• Chicken broth
• 1/2 can of beer
• oregano
• salt
• pepper

Literally throw everything into a crock pot, make sure chicken is covered with liquids. 

Cook on low for 4-5 hours, then high for one hour! 

Scoop out the chicken and vegetables and place on a tortilla

Eat! hahaha too easy!

Sausage and Pepper Pasta

SAUSAGE AND PEPPER PASTA!!

Such and easy recipe!

Ingredients:

• one pound of sausage ( I like chicken Italian )
• 2 red peppers
• half of an onion
• a handful of garlic
• 2 fresh tomatoes 
• chives
• olive oil
• basil
• parsley
• oregano
• salt
• pepper
• pasta
• cheese (optional) 

Bake the sausage in the oven

Start cooking the red peppers in olive oil

Add onion a couple minutes in

Cut up sausage and add to mix - keep cooking

Add tomato and chives at the end (just warm, don't cook them)

Serve over pasta (or make your own from scratch! http://mycookingisamazing.blogspot.com/2012/09/my-homemade-pasta.html)
Add cheese if you would like! 

Enjoy! 

Pulled Pork Sandwich !

Pulled Pork Sandwich !

I make this better then any other one I have ever eaten! hahaha.... this is the truth~!
Listen up! :)

Ingredients:

Cook in a crock pot.

• Pork butt/shoulder 
• Chicken broth (8 oz) or water
• 1 can of beer (the darker the better)
• 2 red peppers
• 1 large onion
• many garlic cloves
• 1 mango
• bread for sandwiches - I like a baguette 
• Your favorite BBQ sauce - I like Mr. Strubbs ( spicy )
• crushed red pepper
• Italian seasonings
• salt, pepper, sugar

What to do:

Chop up one red pepper and half of the onion into large pieces. Place on the bottom of the CROCK POT.

Place the pork but on top of onion and pepper. 

Chop up the rest of the onion and the other red pepper, place on top of the pork butt. 

Throw in lots of garlic! yum! 

Sprinkle a good amount of seasonings

Pour in chicken broth and beer.

Cook on LOW in crock pot for 6 or so hours. 

Pour out a good amount of excess liquid. Turn crock pot on high for last hour, add pieces of mango and some BBQ sauce. 

Make your sandwiches! mmmmm... sooooo goooood!