Category: American

Breakfast Potatoes

Created on 8/30/2023

Ingredients:

  • 1 1/2 pounds russet potatoes
  •  2 tablespoons butter
  •  2 tablespoons olive oil
  •  pinch of cayenne
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon smoked paprika
  •  Optional: rosemary, thyme, garlic clove

Instructions:

Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator

Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately

Chic Fil A Grilled Chicken Nuggets

Created on 8/21/2023

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup dill pickle juice
  • 1/4 cup milk
  • 2 tsp powdered sugar
  • 2 tsp Christie Vanover’s Chicken Rub or use: 2 tsps powdered sugar, 1 tsp kosher salt, 1 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp celery salt

Instructions:

Step One: Cut chicken into bite-sized pieces. Place in a bowl with pickle juice and milk. Marinate for 30 minutes

Step Two: Remove from marinade and pat dry

Step Three: In a small bowl, combine powdered sugar and Chicken Rub. Sprinkle all over chicken

Step Four: Heat grill to high. Grill chicken for 3 minutes per side until cooked through

Step Five: Serve with honey mustard dipping sauce

Tomato Soup and Grilled Cheese

Created on 8/21/2023

Ingredients:

Tomato Soup

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 15 oz crushed tomato, 1 can
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper

Grilled Cheese

  • 2 pieces sourdough bread
  • 1 ½ tablespoons unsalted butter
  • 1 ½ tablespoons mayonnaise
  • 2 slices cheddar cheese
  • 2 slices greyere cheese
  • Pesto

Instructions:

Step One: Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown

Step Two: Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper

Step Three: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes

Step Four: Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender

Step Five: On a cutting board, butter each piece of bread with butter on one side. Flip the bread over and spread each piece of bread with mayonnaise

Step Six: Place the cheese on the buttered side of one piece of bread. Add pesto on top of the cheese. Top it with the second piece of bread, mayonnaise side out

Step Seven: Heat a nonstick pan over medium low heat. Place the sandwich on the pan, mayonnaise side down

Step Eight: Cook for 3-4 minutes, until golden brown. Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes

Herb Roasted Turkey Breast

Created on 7/20/2023

Ingredients:

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 5 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt
  • 1 medium onion, cut into wedges
  • 1 celery rib, cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth

Instructions:

Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey

Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish

Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving

Original Caesar Salad Dressing (No mayo)

Created on 6/8/2023

Ingredients

  • 1 large egg yolk
  • 3 cloves fresh garlic, smashed and finely chopped
  • 2 anchovies
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 lemon zested
  • 1/2 lemon juiced (reserve the second half of the lemon)
  • 1/3 cup quality olive oil
  • 1/3 cup avocado oil
  • 1 cup Parmigiano Reggiano, freshly grated with a microplane
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • Kosher salt

Instructions:

Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes

Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together

Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper

Caesar Salad Pasta Salad

Created on 6/1/2023

Ingredients:

  • 2 cups cooked pasta of choice
  • 1 large chicken breast, cooked and diced
  • 1 head Romaine lettuce, chopped
  • 2 cups croutons
  • 1 cup cherry tomatoes
  • 1 avocado, diced
  • 3/4 cup Caesar dressing
  • 1/3 cup freshly grated Parmesan cheese
  • 1 squeeze of lemon juice
  • A couple cracks of freshly ground pepper

Instructions:

Step One: Mix everything together in a large bowl, adjust ingredients to your preference

Notes: This recipe would be equally as good with shrimp or salmon instead of chicken.

Hamburger

Created on 5/29/2023

Ingredients:

  • 1 ½ pounds lean ground beef
  • ½ onion, finely chopped
  • ½ cup shredded Colby Jack or Cheddar cheese
  • 1 egg
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed dried rosemary
  • salt and pepper to taste

Instructions:

Step One: Preheat an outdoor grill for high heat and lightly oil the grate

Step Two: Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties

Step Three: Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side

Grilled Chicken Brussel Sprout Salad

Created on 4/10/2023

Ingredients:

Salad

  • 1 lb grilled chicken breast, sliced into 1-inch pieces
  • 1 lb brussel sprouts, halved vertically
  • 1/2 cup pomegranates
  • 1/2 green apple, sliced into tiny pieces
  • Goat cheese
  • Salt and pepper

Vinegarette

  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/8 teaspoon dijon mustard
  • 1/2 teaspoon salt

Instructions

Step One: Grill the chicken with spices of choice. Olive oil, balsamic vinegar, salt/pepper and rosemary is a great marinade for this chicken

Step Two: Roast brussel sprouts tossed with salt and pepper in oven until a little charred and tender

Step Three: Create the vinegarette by combining all ingredients in a mason jar or bowl, stir or shake until well combined

Step Four: Add the brussel sprouts to the vinegarette, add the apple and pomegranate. Top the salad with chicken and goat cheese and serve

Note: This recipe is even better with crispy bacon added to the salad

Spicy Chicken Caesar Salad Wrap

Created on 3/10/2023

Ingredients:

For the chicken:

  • 2 chicken breasts, cut in half lengthwise
  • Salt and pepper
  • 1/4 cup freshly grated parmesan cheese
  • 3 tablespoons Italian seasoning

For the wrap:

  • One heart of romaine, cut in half and chopped into small pieces
  • Handful of cherry tomatoes, chopped
  • Half of avocado, chopped into bite sized pieces
  • 1/2 cup of Taki’s, broken into small pieces (or another spicy crunchy snack)
  • Freshly grated parmesan
  • Green onion or purple onion
  • Caesar dressing
  • 4 tortillas

Instructions:

Step One: Add salt and pepper, parmesan cheese and Italian seasoning to the halved chicken breasts. Cook on a medium high heat in a medium pan until fully cooked.

Step Two: Let the chicken rest on a plate or cutting board for at least five minutes. Warm up the tortillas in the microwave for about 20 seconds.

Step Three: After resting, chop the chicken up into small bite sized pieces. Add ample amount of chicken to each tortilla. Grated Parmesan cheese over the chicken. Add even amounts of romaine lettuce, cherry tomatoes, avocado, Taki’s, onion and dressing to each tortilla. Wrap it up and enjoy!

Notes: This dressing is a great dairy free/healthier option than Caesar dressing.