Photo
Posted 1 year ago
GRILLED SAUSAGE WITH HOME MADE BAKED BEANS This was a pretty good dish. It was filling but if I did it again I’d add more bacon and maybe a little bit more seasoning. WHAT YOU’LL NEED: 3 slices of bacon Best kind of sausage you can find. Two or three links should be enough. 1/4 teaspoon of paprika Can of white beans Can of diced tomatoes Rice Salt Pepper Garlic So first heat up a big pot and slice up the bacon into hick slices and cut length wise. Cook until they are golden brown and then add a finely diced clove of garlic. And cook until that’s a little brown. Once this is all done put it in the can of diced tomatoes and let simmer for about five mins. Then put in the whole can of the drained white beans. Put a lid on it and cook on low/medium heat for about 10-15 mins. During the cooking time cut the sausages in halves lengthwise and cook them on the grill until each side has grill marks on them and also are cooked through. Once the 15 mins are up scoop beans with rice and then just wait for sausages to be done. BUEN PROVECHO! Zoom

GRILLED SAUSAGE WITH HOME MADE BAKED BEANS

This was a pretty good dish. It was filling but if I did it again I’d add more bacon and maybe a little bit more seasoning.

WHAT YOU’LL NEED:
3 slices of bacon
Best kind of sausage you can find. Two or three links should be enough.
1/4 teaspoon of paprika
Can of white beans
Can of diced tomatoes
Rice
Salt
Pepper
Garlic

So first heat up a big pot and slice up the bacon into hick slices and cut length wise. Cook until they are golden brown and then add a finely diced clove of garlic. And cook until that’s a little brown. Once this is all done put it in the can of diced tomatoes and let simmer for about five mins. Then put in the whole can of the drained white beans. Put a lid on it and cook on low/medium heat for about 10-15 mins.

During the cooking time cut the sausages in halves lengthwise and cook them on the grill until each side has grill marks on them and also are cooked through.

Once the 15 mins are up scoop beans with rice and then just wait for sausages to be done.

BUEN PROVECHO!

Photo
Posted 1 year ago
Spicy beef stir fry and egg rice. WARNING the peppers are freaking hot!!!!! and don’t do what I did and get the oils in your eye!!! So this was a surprisingly light and tasty meal. It’s got some kick to it but it’s really freaking delicious. !WHAT YOU’LL NEED! Thin stir fry beef Spicy chile pepper White rice 1 egg 2 scallions 1 carrot 1 small onion Fresh ginger root Garlic Corn starch Honey Soy sauce So first start making the rice like you normally would and while that’s cooking get a bowl and whisk the egg. Then chip the scallions and put them into the bowl with a splash of soy sauce and continue whisking till mixed well. Once the rice is done pour the mixture in the bowl over the rice and mix well. Then put lid on to keep warm and turn heat off. Then in a wok put a splash of vegetable oil and get the oil hot. Then put the thin cut beef strips in the wok and cook till brown on both sides. While it’s cooking peel the ginger and chop into matchstick slices and do the same to the garlic. Peel the carrot and chop both the carrot slices and onion into diced pieces. Once this is done throw them into the wok for a couple of seconds. Then throw in the carrot and onion slices and cook at low heat with some soy sauce, 2 tsp of honey and 1 tsp of corn starch. Once everything is cooked then just spoon in the rice on the bottom and the beef on top. FREAKIN DELICIOUS!!! let me know what you think. BUEN PROVECHO!! Zoom

Spicy beef stir fry and egg rice.
WARNING the peppers are freaking hot!!!!! and don’t do what I did and get the oils in your eye!!!
So this was a surprisingly light and tasty meal. It’s got some kick to it but it’s really freaking delicious.

!WHAT YOU’LL NEED!
Thin stir fry beef
Spicy chile pepper
White rice
1 egg
2 scallions
1 carrot
1 small onion
Fresh ginger root
Garlic
Corn starch
Honey
Soy sauce

So first start making the rice like you normally would and while that’s cooking get a bowl and whisk the egg. Then chip the scallions and put them into the bowl with a splash of soy sauce and continue whisking till mixed well.
Once the rice is done pour the mixture in the bowl over the rice and mix well. Then put lid on to keep warm and turn heat off.
Then in a wok put a splash of vegetable oil and get the oil hot. Then put the thin cut beef strips in the wok and cook till brown on both sides. While it’s cooking peel the ginger and chop into matchstick slices and do the same to the garlic. Peel the carrot and chop both the carrot slices and onion into diced pieces.
Once this is done throw them into the wok for a couple of seconds. Then throw in the carrot and onion slices and cook at low heat with some soy sauce, 2 tsp of honey and 1 tsp of corn starch.
Once everything is cooked then just spoon in the rice on the bottom and the beef on top.
FREAKIN DELICIOUS!!! let me know what you think.
BUEN PROVECHO!!

Photo
Posted 1 year ago
White bean, bacon, tomato soup! So it’s been a while but it’s back!! This was surprisingly delicious and filling. WHAT YOU NEED Can of white beans Chicken broth (preferably organic) A stalk of celery Cherry tomatoes Small onion Three strips of bacon A garlic clove Olive oil Chives So first slice up the bacon into little bits and put then in a deep pan. Cook until they are golden brown. Then set aside for a while. While the bacon is cooking dice up the garlic celery and onions. Cut the tomatoes in half and set aside. Once the bacon is set aside put all the veg in the pan along with a lug of olive oil. Stir in and cook for about ten mins. Get a deep pot, like a soup pot, and put 2 cups of broth in it and bring to a simmer. Drain the white beans and once the broth is simmering toss them in there. Once the beans have been in there for about 10 mins place the veg in the soup pot. Put a pinch of salt and pepper and bring to a boil. Once it’s boiling cover and lower heat to low and let it sit for about five mins. Spoon out the soup and put chopped chives on top and all set! Buen provecho!! Zoom

White bean, bacon, tomato soup!

So it’s been a while but it’s back!! This was surprisingly delicious and filling.

WHAT YOU NEED
Can of white beans
Chicken broth (preferably organic)
A stalk of celery
Cherry tomatoes
Small onion
Three strips of bacon
A garlic clove
Olive oil
Chives

So first slice up the bacon into little bits and put then in a deep pan. Cook until they are golden brown. Then set aside for a while. While the bacon is cooking dice up the garlic celery and onions. Cut the tomatoes in half and set aside.
Once the bacon is set aside put all the veg in the pan along with a lug of olive oil. Stir in and cook for about ten mins.
Get a deep pot, like a soup pot, and put 2 cups of broth in it and bring to a simmer. Drain the white beans and once the broth is simmering toss them in there.
Once the beans have been in there for about 10 mins place the veg in the soup pot. Put a pinch of salt and pepper and bring to a boil. Once it’s boiling cover and lower heat to low and let it sit for about five mins.
Spoon out the soup and put chopped chives on top and all set!
Buen provecho!!

Photo
Posted 1 year ago
HONEY GINGER SALMON and rice with veg. I LOVE SEAFOOD!! And this dish was no exception. WHAT YOU’LL NEED: Salmon Soy sauce Ground ginger Garlic powder OJ Honey Rice And veg you want So basically mix all the ingredients (minus rice, veg and salmon obviously). Then put mixture and the salmon in a zip lock bag and then place in fridge for about an hour. Honestly it’s better to do it overnight but an hour or longer should be good. Then cook on the grill for 12-15 mins serve with whatever you want. I choose rice and veg cause I wanted something different! BUEN PROVECHO! Zoom

HONEY GINGER SALMON and rice with veg.

I LOVE SEAFOOD!! And this dish was no exception.

WHAT YOU’LL NEED:
Salmon
Soy sauce
Ground ginger
Garlic powder
OJ
Honey
Rice
And veg you want

So basically mix all the ingredients (minus rice, veg and salmon obviously). Then put mixture and the salmon in a zip lock bag and then place in fridge for about an hour. Honestly it’s better to do it overnight but an hour or longer should be good.
Then cook on the grill for 12-15 mins serve with whatever you want. I choose rice and veg cause I wanted something different!
BUEN PROVECHO!

Photo 1
Notes
Posted 1 year ago
Sausage and zucchini carbonara Ok for starters this was really easy to make and delicious. Also I put too much sausage lol. What you need: Sausage (precooked or not cooked) Pasta 1 medium zucchini Olive oil Salt Smoked bacon 2 eggs Heavy cream or milk (better use cream) 1 lemon Fresh parmesan Parsley Pepper So cook the pasta like any normal pasta and set aside. Put some olive oil (about a one count) in a pan. Then the recipe called for sausage links and have you make little meatballs but I used precooked sausage lol Then while the sausage is cooking cut up some bacon into thin slices and the zucchini into chunked cubes. Let all this cook until the sausage is all cooked through and the bacon is golden brown. While everything cooking add sole heavy cream and the egg YOLKS only to a mixing bowl and beat them together. Once it’s all mixed in add the zest from half a lemon and finely chopped parsley in the mixture. Once the past is cooked drain it and use tongs to dip the pasta in the mixture, or just wash your hands and use your hands like I did haha. Then once it’s all mixed around throw the pasta in the pan with the sausage bacon and zucchini and let it cook for about five mins. Get the plates ready and serve the dish. Add some parmesan on it and voilà!! Buen PROVECHO!! Zoom

Sausage and zucchini carbonara

Ok for starters this was really easy to make and delicious. Also I put too much sausage lol.

What you need:
Sausage (precooked or not cooked)
Pasta
1 medium zucchini
Olive oil
Salt
Smoked bacon
2 eggs
Heavy cream or milk (better use cream)
1 lemon
Fresh parmesan
Parsley
Pepper

So cook the pasta like any normal pasta and set aside. Put some olive oil (about a one count) in a pan. Then the recipe called for sausage links and have you make little meatballs but I used precooked sausage lol
Then while the sausage is cooking cut up some bacon into thin slices and the zucchini into chunked cubes. Let all this cook until the sausage is all cooked through and the bacon is golden brown.
While everything cooking add sole heavy cream and the egg YOLKS only to a mixing bowl and beat them together. Once it’s all mixed in add the zest from half a lemon and finely chopped parsley in the mixture.

Once the past is cooked drain it and use tongs to dip the pasta in the mixture, or just wash your hands and use your hands like I did haha. Then once it’s all mixed around throw the pasta in the pan with the sausage bacon and zucchini and let it cook for about five mins.

Get the plates ready and serve the dish. Add some parmesan on it and voilà!!

Buen PROVECHO!!

Photo
Posted 1 year ago
Simple fajitas. I am a fan of Hispanic food and no it not cause I’m Latino. It’s cause it has great flavor and spices. So what you need Chicken Green/red pepper Onions (red or sweet depends on what you like) Corn or flour tortillas Corn (what I used for this) Olive oil Cumin Chili powder Dead simple recipe, Cut the onions and peppers long and thin. Put oil in a pan and wait till it gets hot and put the onion and peppers in. Once they’re tender you can put the chicken in. Cut chicken long and thin as well and put about two pinches of cumin and chili powder in the pan as well. ***you can use a fajita mix but I like using the actual spices*** Then ones the chicken is cooked through add the corn and heat for another five mins. I used sour cream on the base of the tortilla then the fajitas and then some spicy chipotle sauce (I like spicy food haha) BUEN PROVECHO! Zoom

Simple fajitas.
I am a fan of Hispanic food and no it not cause I’m Latino. It’s cause it has great flavor and spices.

So what you need
Chicken
Green/red pepper
Onions (red or sweet depends on what you like)
Corn or flour tortillas
Corn (what I used for this)
Olive oil
Cumin
Chili powder

Dead simple recipe,
Cut the onions and peppers long and thin. Put oil in a pan and wait till it gets hot and put the onion and peppers in. Once they’re tender you can put the chicken in.
Cut chicken long and thin as well and put about two pinches of cumin and chili powder in the pan as well.
***you can use a fajita mix but I like using the actual spices***
Then ones the chicken is cooked through add the corn and heat for another five mins.
I used sour cream on the base of the tortilla then the fajitas and then some spicy chipotle sauce (I like spicy food haha)
BUEN PROVECHO!

Photo 4
Notes
Posted 1 year ago
CRAB MACARONI AND CHEESE Have any of you been to Wheatfields in Clifton Park? If you haven’t you’re missing out. It’s really good food, ambiance, service and the wines are awesome and compliment the food real well. Not to mention the fact that the majority of the food that they make is made fresh everyday. Regardless I went there a little while ago and had probably one of thee BEST pasta and seafood dishes I’ve ever had. It’s a twist on an old classic. CRAB MACARONI AND CHEESE. Now on their website (http://www.wheatfields.com/) under the dinner menu the description is: Maryland lump crab, Vermont-aged cheddar, parmesan, cream, sherry This does it NO justice. The crab is PERFECTLY blended with the sherry Alfredo sauce. It has a sweet flavorful taste to it and the Vermont cheese adds to that flavor. Obviously this isn’t a normal mac and cheese. I stand by my words “It’s the best pasta and seafood dish I’ve ever had”. If you like crab plus mac and cheese then DEF have this dish and let me know what you think!. Buen Provecho!! Zoom

CRAB MACARONI AND CHEESE

Have any of you been to Wheatfields in Clifton Park? If you haven’t you’re missing out. It’s really good food, ambiance, service and the wines are awesome and compliment the food real well. Not to mention the fact that the majority of the food that they make is made fresh everyday.

Regardless I went there a little while ago and had probably one of thee BEST pasta and seafood dishes I’ve ever had. It’s a twist on an old classic. CRAB MACARONI AND CHEESE. Now on their website (http://www.wheatfields.com/) under the dinner menu the description is:

Maryland lump crab, Vermont-aged cheddar, parmesan, cream, sherry

This does it NO justice. The crab is PERFECTLY blended with the sherry Alfredo sauce. It has a sweet flavorful taste to it and the Vermont cheese adds to that flavor.

Obviously this isn’t a normal mac and cheese. I stand by my words “It’s the best pasta and seafood dish I’ve ever had”. If you like crab plus mac and cheese then DEF have this dish and let me know what you think!.

Buen Provecho!!

Photo
Posted 1 year ago
Pineapple glazed chicken with Avocado Salsa FREAKIN DELCIOUS !!!! It was really good the first time i made it and better the second time cause I knew what I was doing haha. What you need: Chicken Breast/Tenders Yellow Mustard Brown Sugar Pineapple juice Red onion Avocado Red Pepper Pineapple chunks Any kind of rice So first set the oven to 400 degrees and make the rice on the stove. If you don’t know how to make rice it’s pretty easy and NO (for people like Steven Weigel) it’s not easy for me cause I’m Latino haha. Put about a tablespoon of yellow mustard, 2 tablespoons of brown sugar and 1/4 cup of pineapple juice in a pan and simmer it on a pan till it gets thick. Move it around to make sure it’s thick and then set aside. Feel free to modify the measurements cause I def did this time around. I added more brown sugar and pineapple juice cause I like sweet stuff. While the oven is heating up start chopping up some onions and the red pepper. Spoon out the avocado and chop that along with the pineapple up into cubes, or smaller if you want. Put all this in a bowl and refrigerate while cooking everything else. Once the glaze is good to go and the oven is at 400, baste the chicken with the pineapple glaze and bake for 15 mins. Make sure you use foil under whatever you’re going to cook the chicken in because if not it’s going to stick. After 15 mins take out of the oven and baste again and then broil for 5 more mins. Obviously baste it to your liking. Place the rice on the plate then salsa then chicken and you have a easy dish. It taste fantastic because you can taste the sweetness from the pineapple but also the mustard sticks it’s neck in there. It’s a good combo of tastes in one and the avocado mixes well with the pineapple salsa (which really isn’t a salsa), while the onions and peppers give the salsa texture. Mixed with the rice it’s awesome. Let me know if you try it and what you think. Buen Provecho! Zoom

Pineapple glazed chicken with Avocado Salsa

FREAKIN DELCIOUS !!!! It was really good the first time i made it and better the second time cause I knew what I was doing haha.

What you need:

Chicken Breast/Tenders

Yellow Mustard

Brown Sugar

Pineapple juice

Red onion

Avocado

Red Pepper

Pineapple chunks

Any kind of rice
So first set the oven to 400 degrees and make the rice on the stove. If you don’t know how to make rice it’s pretty easy and NO (for people like Steven Weigel) it’s not easy for me cause I’m Latino haha.

Put about a tablespoon of yellow mustard, 2 tablespoons of brown sugar and 1/4 cup of pineapple juice in a pan and simmer it on a pan till it gets thick. Move it around to make sure it’s thick and then set aside. Feel free to modify the measurements cause I def did this time around. I added more brown sugar and pineapple juice cause I like sweet stuff.

While the oven is heating up start chopping up some onions and the red pepper. Spoon out the avocado and chop that along with the pineapple up into cubes, or smaller if you want. Put all this in a bowl and refrigerate while cooking everything else.

Once the glaze is good to go and the oven is at 400, baste the chicken with the pineapple glaze and bake for 15 mins. Make sure you use foil under whatever you’re going to cook the chicken in because if not it’s going to stick. After 15 mins take out of the oven and baste again and then broil for 5 more mins. Obviously baste it to your liking.

Place the rice on the plate then salsa then chicken and you have a easy dish. It taste fantastic because you can taste the sweetness from the pineapple but also the mustard sticks it’s neck in there. It’s a good combo of tastes in one and the avocado mixes well with the pineapple salsa (which really isn’t a salsa), while the onions and peppers give the salsa texture. Mixed with the rice it’s awesome. Let me know if you try it and what you think. Buen Provecho!

Video
Posted 1 year ago

Zucchini and Corn Tacos (with Guacamole)

So First off this was filling, easy to make, delicious, under 15 bucks for all the ingredients and a light summer dish … so I’m down for that. 

What you’re going to need

  1. Vegetable oil
  2. A cup of Corn kernels
  3. half a chopped onion (i used sweet onions)
  4. a glove of garlic
  5. 2 tomatoes chopped in cubes
  6. 2 small zucchini
  7. a cup of black beans
  8. about three pinches of oregano
  9. corn tortillas
  10. Guacamole (not needed for the recipe but I used it instead of cheese)
  11. salt and black pepper

So start off by getting a large skillet and putting about a 1 count of vegetable oil (1 second= 1 count).  Let it heat up for a bit.  Then add the corn and toast it for about 5 mins or until your liking. Once they are done toasting or to how you would like them removed them from the skillet and set aside.  

Depending on how much oil is left put another 1 count in the skillet, but if what’s left is enough for you then keep going.  Throw in the onions and cook until caramelized.  Add garlic and cook for about 1 or 2 mins.  Add the tomatoes and season with salt for about 10 mins. Once the tomatoes are done add all the other ingredients including the corn.  Cook for about 5 mins or until beans are to your liking.  

As far as the tortillas I would warm them up on a pan but you can do the microwave if you’d like as well.  Once everything is all set just add onto the tortillas and you’re ready to go.  

The way I did it was had the Guac spread on the tortilla and then added the filling.  Feel free to do it however you’d like and if you want cheese I’d say go with something like Monterey or even something spicy to give it a kick! ENJOY!!!

Photo
Posted 1 year ago
Pasta with Bacon and Summer Vegetables Disclaimer: Totally forgot the corn!!! This was a really light dish especially since it’s about 2 Kelvin outside plus 700% humidity! Pretty simple to make and minus the bacon surprisingly healthy. It’s tasty because of the bacon and parmesan cheese give it flavor and the zucchini give it texture (the corn would have helped with that as well) The recipe is on myrecipes.com just search Cavatappi with bacon and summer vegetables. The wine went really well with it and it was a Cabernet called R. Weird I know but it was good and I’m kinda partial to Pinot noir! If you try to recipe let me know what you think and DON’T forget the corn lol Zoom

Pasta with Bacon and Summer Vegetables

Disclaimer: Totally forgot the corn!!!

This was a really light dish especially since it’s about 2 Kelvin outside plus 700% humidity!

Pretty simple to make and minus the bacon surprisingly healthy. It’s tasty because of the bacon and parmesan cheese give it flavor and the zucchini give it texture (the corn would have helped with that as well)

The recipe is on myrecipes.com just search Cavatappi with bacon and summer vegetables. The wine went really well with it and it was a Cabernet called R. Weird I know but it was good and I’m kinda partial to Pinot noir!

If you try to recipe let me know what you think and DON’T forget the corn lol