Cabbage Stir Fry

I had some leftover cabbage from a soup I'd made and wanted to use it up in a stir fry dish I was making for dinner. I added cooked shrimp at the very end of the cooking time, but you could add any type of meat or leave as is.

Ingredients

• Oil to coat your wok or pan
• 3 ribs of celery chopped
• 1 large onion cut in 1/8th's (or chop the way you prefer)
• 1/4 cup of chicken broth
• 1/2 bag of frozen Italian vegetables or California mix (optional)
• 2 large garlic cloves sliced and chopped
• 1/4 of a large head of cabbage chopped 
• 2 red bell peppers cut and sliced
• pinch of salt (optional)
• cooked shrimp (optional)

Instructions 

1. Coat and heat oil in your wok or pan.
2. Add the celery and stir fry for 3 minutes.
3. Next add the onion for a few minutes and stir.
4. Add the chicken broth, frozen veggies, and sprinkle with the chopped garlic.
5. Stir and add the cabbage letting this all cook for 5 minutes. 
6. Add the red bell pepper along with the pinch of salt and let cook until everything is done the way you like it. Make sure to keep stirring the entire dish. 
7. If adding shrimp or other cooked meat, add at the same time as the peppers. 
8. Serve and ENJOY!

Chicken Fried Rice

I served this dish with chicken fried rice, but it could be eaten just by itself. 

Pork Tenderloin Roasted With a Garlic Rub

These pork tenderloins come out juicy, tender, delicious, and garlicky. The following recipe will feed 4-6 people.

Ingredients 

• 2 pork tenderloins
• 4 garlic cloves pressed
• extra virgin olive oil
• dried or fresh rosemary
• fresh ground pepper
• 3 ribs of celery cut in half

Instructions

1. In a small bowl press the 4 garlic cloves.
2. Add over the garlic enough olive oil to make a paste.
3. To this add about 1 Tbs of rosemary and fresh ground pepper to taste. Mix well.
4. Place the cut celery into a baking dish (I do this to make clean up easier), and then put the tenderloins on top of the celery.
5. Spoon or brush the garlic paste onto the pork tenderloins.
6. Cover and refrigerate for at least 1 hour.
7. Preheat your oven to 400 degrees F. 
8. To the roasting pan add a 1/4 cup of water.
9. Cook for one hour or until the pork is done.
10. Remove from the oven and let sit 5 minutes before slicing and serving. 
11. Serve and ENJOY!

If you like you can add potatoes to the roasting pan, carrots, and or onions.

Garlic Chicken Wings Baked

If you like chicken wings and love garlic you'll like my easy baked wing recipe. You can add or omit the spices I used to suit your own taste. These are the perfect appetizer to serve at a party or on game day.

Ingredients

• 5 to 6 pounds of thawed wings
• 4 Tbs of olive oil
• 4-6 large garlic cloves pressed or grated
• Montreal Chicken Spice (optional)
• Hungarian Paprika (optional)
• Cajun Spice (optional)

Instructions 

1. About two hours before putting the wings in the oven grate or press garlic cloves into a small bowl with the olive oil and let it sit.
2. Preheat the oven to 350 degrees F.
3. Rinse and place your wings into a baking dish.
4. Brush the garlic olive oil all over the wings.
5. Sprinkle with your desired spices and place in the oven for one hour.
6. Serve and ENJOY!

     

Savory Beef Stew

Savory Beef Stew

I've been making stews for over 30 years now and I always say I wish I'd have written down how I made this. Yesterday I did just that and after tasting the stew I'm glad I did. You see I never make stews the same way twice but this one I will be.

Okay onto the stew recipe.

Recipe will serve 6 people

Ingredients

• 2 pound sirloin roast or large steak cut into bite sized pieces 
• 3 Tbs of canola or vegetable oil
• 6 dashes of Worcestershire sauce
• 2 stalks chopped
• 1 large cooking onion chopped
• 5 cups of beef broth
• Fresh ground pepper
• 1 large or 2 small bay leaves
• 3 garlic cloves pressed
• 3 small turnips peeled 
• 2 parsnips peeled 
• 3 carrots peeled
• 1 sweet potato peeled
• 2 or 3 white potatoes peeled
• 3 Tbs of cornstarch
• 1/2 cup of water

Instructions

1. I used a sirloin roast for this dish but you can use any type of stewing beef that you wish.
2. Cut the roast into bite sized pieces
3. Heat oil in a large pot or stock pot
4. Cook the meat until it is medium rare
5. While the meat is cooking prepare your vegetables cutting each into bite size pieces
6. Add 6 dashes of worcestershire  sauce, fresh ground pepper, celery, onion and stir
7. Add the beef broth and bring to a boil
8. Press into the mixture the garlic cloves
9. Add all the vegetables except the white potatoes stirring to mix
10. Bring everything to a boil then turn the heat down to 2 or almost low
11. Let cook for 15 minutes and then add the white potatoes
12. Continue to cook for another 30 minutes 
13. Test to make sure that all the vegetables are cooked
14. To thicken and make a gravy add 3 Tbs of cornstarch to 1/2 a cup of water and whisk really well. 
15. Bring the beef stew to a boil and stir in the cornstarch mixture until the broth has thickened into a gravy
16. Serve with buns and or a side salad
17. ENJOY!

Roast being cut up

Vegetables for Beef Stew

Everything is in the pot ready to cooking

Dinner is served. Let's Eat

Cheesy Parm Linguine with Crab Shrimp and Muscles

Crab, shrimp, and muscles on top of a cheesy parm linguine 

Recently I was in PEI, Canada, and had the most amazing seafood linguine. After the first bite I knew I had to go home and try to replicate the dish. Mine is slightly different than what I had in PEI as that linguine had scallops, lobster, and shrimp. 

The best thing about this pasta dish is that you can add what you have on hand as far as the seafood goes.

Ingredients

• 1 cup of cooked crabmeat (I precooked crab in it's shells, and then cracked and removed the meat) The next time I make this dish I will use canned crab meat.
• 1 pound of shrimp cooked and peeled
• 1 pound of muscles of your choice (I used Madagascar muscles)
• 2 pkgs of fresh linguine cooked according to pkg. instructions

For the Cream Sauce

• 1/2 cup of butter 
• 2 cloves of garlic chopped
• 2 cups of table cream
• 1 cup of freshly grated parmesan cheese
• Fresh ground pepper
• 2 pinches of fine sea salt

For the Muscles

• 1/4 cup of butter
• 1 clove of garlic chopped
• 1/8th - 1/4 cup of white wine (I didn't measure)

Instructions

Preparing cheesy linguine with crab, shrimp, and
muscles. 

1. Prepare the crab if you're using fresh or frozen shelled, and cook and peel your shrimp.
2. In a large frying pan over medium heat melt your butter and saute the garlic. 
3. Whisk in cream and cook until thickened. This should take about 6 min. 
4. Add the cheese, salt and pepper. Next add the crab meat and shrimp. 
5. In a pasta pot or large pot cook the linguine according to pkg. directions. Once it is cooked, drain, add a bit of olive oil to toss and set aside.
6. While the water is boiling and the linguine is cooking, heat a medium size frying pan and add 1/4 cup of butter to it. To the frying pan add the garlic and saute for about 3 min.
7. Next add the muscles and wine cooking on medium heat for approximately 5 min. or until muscles are cooked to your liking. Add the muscles along with the wine and butter sauce. Stir. 
8. On a large serving platter lay out the linguine. Add the contents of the large frying pan to the top.
9. Serve and ENJOY!

Low Carb Cabbage Roll Casserole

Low Carb Cabbage Roll Casserole 

Hubby has been bugging me to make my low carb cabbage rolls lately and I've been a bit lazy. Yesterday I decided since I had 1/2 of a cabbage in the fridge I'd make him a cabbage roll casserole. 

My son and I had a small portion of the dish and hubby finished it off.

For this recipe you will need the following:
Ingredients 
                                          

Ingredients for Cabbage Roll Casserole

• 2 pounds of lean ground beef cooked 
• Garlic Powder
• 7 cups of chopped cabbage
• 1 1/2 cups of chopped sweet onion
• 1 very large clove of chopped garlic
• 1 Tbs. of Worcestershire sauce
• Fresh ground pepper
• 1 Large can of diced tomatoes drained
• 1 Large can of tomato sauce 

Instructions

Cabbage Roll Casserole Prep 

1. Preheat your oven to 280 degrees Fahrenheit           
2. Spray or grease your casserole dish (This makes it easier for clean-up)
3. Brown the ground beef and add garlic powder to taste while it's cooking. Don't over cook the meat
4. While the meat is cooking you can prepare the cabbage, onions, and garlic
5. To the bottom of the casserole dish add 4 cups of the 7 cups of chopped cabbage
6. Drain the fat off the ground beef and add it to a large mixing bowl
7. To the bowl add your chopped onion & garlic, Worcestershire sauce, fresh ground pepper, and the drained diced tomatoes mixing gently as you go
8. Add the ingredients in the bowl to the top of the cabbage in the casserole dish
9. Top this off with the remaining 3 cups of chopped cabbage, then pour the tomato sauce over the top
10. Pop into the oven and cook for 2 hours or until the cabbage is tender
11. Serve and ENJOY!

Carb Count               100 gr

Tomatoes Sauce          7    

Canned Tomatoes       4 

Cabbage                      6                       

Onion                          9

Ground Beef Lean      0 

French Vanilla French Toast

I'm always trying new ways to make old recipes wake up. Don't get me wrong there's nothing wrong with the same ole way of making French Toast but I wanted something a little different in taste and grabbed the French Vanilla coffee creamer the other day. 

French Vanilla French Toast

Here is my recipe for French Vanilla French Toast

Ingredients

• 2 large eggs
• 2 Tbs. of French vanilla coffee creamer
• 2 Tbs. of milk
• Ground cinnamon to taste
• 4 slices of bread

Instructions

1. In a medium size bowl beat together the eggs, coffee creamer, milk and ground cinnamon.
2. Heat a large non stick frying pan (add butter or oil if needed) 
3. Dip the bread slices into the egg mixture and place into the frying pan
4. Flip after a few minutes until cooked the way you like your French toast. 
5. Add maple syrup, powdered sugar or both and ENJoY!