Category Archives: Recipes

Sweet Potato Fries

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Sweet Potato Fries

Sweet Potato Fries
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 2 sweet potatoes, cut into French fries
  • 1.5 tablespoons olive oil
  • 1 tablespoons taco seasoning mix or Tony Chacheres
  • ¼ teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a plastic bag, combine the sweet potatoes, oil, seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  3. Bake for 30 minutes, or until crispy and brown on one side. Turn the
    fries over using a spatula, and cook for another 30 minutes, or until
    they are all crispy on the outside and tender inside. Thinner fries may
    not take as long.

Corn Chowder

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Yield: 8

Corn Chowder

Corn Chowder

Ingredients

  • 2 (14.5 ounce) cans chicken broth
  • 2 (15 ounce) cans whole kernel corn
  • 4 slices bacon
  • 1 large white onion, diced
  • 3 cups diced potatoes
  • 2 (12 fluid ounce) cans evaporated milk
  • ⅓ cup butter
  • salt and pepper to taste

Instructions

  1. Cook bacon slices and crumble.
  2. In a large pot over medium heat, combine broth, corn, onion and
    potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20
    minutes, until potatoes are just tender; add bacon crumbles.
  3. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.




© kitchen

 

Salmon Casserole

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Yield: 6 servings

Salmon Casserole

Salmon Casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil.
    Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9
    minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.

    • Dog Food for Kidney Care

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    Yield: 12 4oz jars

    Dog Food for Kidney Care

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes

    Ingredients

    • 1# ground chicken breast
    • 1/4 cup white rice
    • 2.5 cups vegetable broth* see notes
    • 1/2 cup diced carrots
    • 1/2 cup fresh green beans
    • 2 mashed hard boiled eggs
    • 4 tablespoons plain yogurt

    Instructions

      Plug in large pressure cooker.
      (Carrots and green beans can be diced with the mandolin)
      Add all ingredients except eggs and yogurt into the pressure cooker, place lid onto pot and close to seal. Set to cook on manual high pressure for 10 minutes and natural venting. Let cool then stir in yogurt and eggs. Divide into 4 oz mason jars and refrigerate or freeze. Makes about 12 jars.

    Notes

    Mandolin settings: Turn cranks clockwise all the way and lock. Turn number setting to around 8.

    For broth, add enough to cover ingredients. Pour off excess liquid when cooled off.

    © kitchen

    Light Whole Wheat Bread ⭐️

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    Light Whole Wheat Bread ⭐️

    Light Whole Wheat Bread ⭐️

    Ingredients

    • 240g water
    • 1 egg
    • 2 tablespoons olive oil
    • 1 1/2 tsp salt
    • 400g bread flour
    • 80g whole wheat flour
    • 3 tablespoons dry buttermilk powder
    • 2 tablespoons brown sugar
    • 1 tablespoon gluten
    • 2 1/2 teaspoons yeast

    Instructions

    1. set bread machine to #8 multigrain bread.

    Multi-grain Bread

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    Multi-grain Bread

    Multi-grain Bread

    Ingredients

    • 240g water
    • 1 egg
    • 2 tablespoons olive oil
    • 1 1/2 tsp salt
    • 400g bread flour
    • 80g whole wheat flour
    • 3 tablespoons dry buttermilk powder
    • 2 tablespoons dark brown sugar
    • 1 tablespoon gluten
    • 2 1/2 tsp yeast
    • 2/3 cup multigrain mix for cup

    Instructions

    Add ingredients into bread pan in order given. Add multigrain mix to bread cup dispenser. Set bread machine to multi-grain and start.

    Ratatouille

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    Ratatouille

    Ratatouille

    Ingredients

    • 4 tablespoons olive oil
    • 1 onion, coarsely chopped
    • 1 bell pepper, cut 1" thick
    • 1 eggplant, 1" cubes
    • 2 zucchini, 1/4" thick
    • 3 tomatoes, peeled, seeded, chopped
    • 1/2 tsp salt
    • 2 tsp basil, chopped, fresh
    • 1/2 tsp dried oregano
    • 2 cloves garlic, minced

    Instructions

    1. In a large covered saucepan, saute onion and green pepper in olive oil until lightly browned.
    2. Add eggplant and zucchini, cook until tender.
    3. Add tomatoes, salt, basil and oregano. Cover and cook over low heat, stirring occasionally, 35-40 min.
    4. Add garlic and cook uncovered 10 min.
    5. Serve with thin-sliced sauteed flank steak.
    © kitchen

    Hamburger Buns with Bread Machine

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    Yield: 8

    Hamburger Buns with Bread Machine

    Hamburger Buns with Bread Machine

    Ingredients

    • 222g water
    • 1 1/2 Tablespoons dry milk
    • 60g melted butter
    • 1 egg
    • 9g salt
    • 440g bread flour
    • 30g sugar
    • 8g yeast
    • egg wash (egg & water) for before putting in oven)

    Instructions

    Add ingredients in listed order to bread machine and run on dough cycle. When complete, let rise until doubled, about 1 hour.

    Remove from machine and divide into 8 equal pieces.

    Spray bun pan with olive oil.

    Form into balls and place in bun pan.

    Cover and let rise 25 minutes.

    Turn on oven to 350 degrees.

    Brush with egg wash and sprinkle with sesame seeds.

    Place in oven and bake for about 17 minutes.

    Let cool 10 minutes and run knife around edges before removing from pan.

    Remove from pan onto wire rack to cool.

    Cuisine: Breads

    Grilled Balsamic Chicken Thighs

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    Grilled Balsamic Chicken Thighs

    Grilled Balsamic Chicken Thighs

    Ingredients

    • 2 1/2 pounds chicken thighs
    • 1/2 cup balsamic vinegar
    • 1 tbsp honey
    • 2 tbsp olive oil
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 sprig fresh rosemary
    • 2 sprigs fresh thyme
    • 2 cloves garlic, minced
    • 2 green onions, thin sliced
    • Glaze:
    • 1 cup vinegar
    • 1 tbsp honey

    Instructions

    1. Make glaze and store in refrigerator until needed: To a small saucepan, add 1 cup of vinegar and 1 tbsp honey and stir. Bring to a low boil and quickly reduce to a simmer. Cook approximately 20-25 minutes until it’s reduced by 1/3. Turn off heat and cool.
    2. In small bowl. Mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to glass container or zip lock bag. Pour marinade over chicken. Add herbs. Cover container and place in fridge to marinate 15 minutes to 2 hours.
    3. Remove chicken from fridge. Heat grill to medium-high heat, about 450 degrees. Place chicken in grill and cook for 5-6 minutes then flip. Cook chicken an additional 5-6 min until done. Internal temperature should reach 165 degrees.
    4. Remove chicken from grill and let rest for 5 min. Drizzle with balsamic glaze.

    Skillet Balsamic Chicken Thighs

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    Skillet Balsamic Chicken Thighs

    Skillet Balsamic Chicken Thighs

    Ingredients

    • 6 chicken thighs
    • 1 tbsp olive oil
    • 2 large garlic cloves, thinly sliced
    • 1 medium onion, sliced.
    • Sauce:
    • 1/2 cup chicken broth
    • 1/3 cup balsamic vinegar
    • 2 tbsp maple syrup or substitute 1 tbsp + 2 tsp brown sugar
    • 1/2 tsp salt
    • Fresh ground pepper

    Instructions

    1. Sauce: Stir together the chicken broth, balsamic, maple syrup, salt and pepper; set aside.
    2. In a 10-12” skillet, heat oil over medium-high heat until shimmering. Add chicken, skin-side down and cook until the skin is deep golden, about 5 min. Flip chicken over and cook other side for 3-4 min. Remove chicken to plate and discard all but a tsp or two of fat in pan.
    3. Return the pan to burner and stir in garlic slices. Cook, stirring, until just softened and fragrant, 30-40 seconds. Add in sliced onions and cook until soft. Pour in sauce and bring to a boil. Reduce heat to medium low. Return chicken to pan, skin side up and allow to simmer 10-15 minutes, spooning some of the sauce over top of the chicken a couple of times until chicken is cooked through.