My Meatloaf

My best meatloaf concoction and I like to make extra tomato sauce so I can freeze it and thaw before so I don't have to wait for it to cook. This recipe calls for a lot of ingredients but it all pays of in the end. :-)

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, diced
1 jalapeno, seeded and chopped
1/2 can ro-tel tomatoes with green chilis
1 small can tomato sauce
1/4 teaspoon dried parsley
1 teaspoon brown sugar
1/2 teaspoon apple cider/white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon creole seasoning
1 teaspoon Worcestershire sauce
pinch of cayenne pepper
salt and pepper to taste
1.5 lb ground beef
1 egg
1/4 cup oats
1/4 cup Italian bread crumbs

Directions:
Preheat oven to 375 degrees F. Line a half sheet pan with parchment paper or foil.

In a medium-sized pot heat olive oil to medium heat. Add in onions, bell pepper, and jalapeno cook until onions start to turn transparent then add in rotel, tomato sauce, parsley, brown sugar, vinegar, garlic, chili powder, oregano, creole seasoning, Worcestershire sauce, cayenne pepper and season with salt and pepper to taste. Stir occasionally and bring to a boil, reduce to a simmer  for 10 minutes. You can season more or less to you're personal taste. Remove from heat to cool.

In a large bowl mix ground beef, egg, oats, bread crumbs, season with salt and pepper stir with a wooden spoon or hands to combine, then add in 1/2 cup of the cooled tomato sauce and stir mixture thoroughly. Form meat mixture into a sturdy "loaf" on the lined half sheet pan, cover with remaining tomato sauce and bake for 45-60 minutes and the internal temperature comes to 160F.

Cool for 15-20 minutes, slice and serve with steak sauce.

Oven Baked Wings

Tasty and simple, not much else anyone can ask for.

Ingredients:
3-4lbs chicken wings, drums and flats separated and tips removed
4 garlic cloves, smashed
1/2 medium onion, sliced
2 garlic cloves
2 cups dark brown sugar
2 cups soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
pinch of crushed red pepper flakes
cooking spray

Directions: 
1. Whisk dark brown sugar and soy sauce in a medium-sized bowl until sugar is dissolved, stir in ginger, salt and red pepper flakes.

2. Put wings into a large zip-lock bag add in soy sauce mixture, onions and garlic. Seal the top and turn the bag around to coat all wings with marinade. Refrigerate for at least 1 hour or overnight rotating the bag every few hours.

*Preheat oven to 350 degrees F. Line a roasting pan with foil and spray with cooking spray*

3. Remove wings from bag letting excess liquid drip off place wings skin side up onto foil lined pan, throw out the marinade and bake wings for 1 hour until wing meat is no longer pink. Let cool for a few minutes.


Serve hot with steamed veggies and white rice.

Asian Turkey Lettuce Wraps

Lettuce wraps, great for an appetizer with friends or for a quick dinner. Either way, delicious! This is also a kid approved recipe, my almost two-year-old son Gavin dove into the turkey so fast I had a hard time taking pictures lol :-).

Filling Ingredients:
1 tablespoon vegetable oil plus 1 tablespoon for later
1 lb ground turkey
1/4 teaspoon Chinese five spice powder
1/4 teaspoon ginger powder
1 red onion, diced
3 garlic cloves, minced
1 8oz can water chestnuts, drained and minced
3 green onions, chopped
1/2 to1 teaspoon Sambal Oelek chili paste or to taste
1/2 cup hoisin sauce
2 teaspoons soy sauce
1 tablespoon rice vinegar
2 1/2 teaspoons sesame oil
 salt and pepper to taste
 ---
12 butter lettuce leaves rinsed and patted dry
1 carrot, split length-wise and thinly sliced
2 green onions, chopped for garnish

Dipping sauce:
4 tablespoons soy sauce
3 tablespoons rice vinegar
pinch of sugar
1 teaspoon Sambal Oelek chili paste
1 garlic clove, minced
Directions:

1. Add vegetable oil to a medium sized skillet and set to medium-high heat, swirl the oil around in the pan. Next, add turkey stirring frequently and crumbling using the back of a wooden spoon. Season meat with Chinese five spice and ginger, cook until meat is no longer pink, set aside on a plate and wipe skillet clean with a paper towel.

2. Heat skillet to medium-high heat, add in 1 tablespoon of vegetable oil swirl to coat. Cook the red onion stirring occasionally once onions turn slightly transparent add in garlic, water chestnuts, green onions, chili paste, hoisin sauce, soy sauce, rice vinegar and sesame oil. Stir constantly to combine ingredients and mix in cooked turkey, season with salt and pepper to taste and remove from heat.

3. In a small bowl combine all dipping sauce ingredients  and stir until sugar is dissolved.

4. To assemble wraps spoon some of the filling into a lettuce leaf, top with sliced carrots, green onions, drizzle some sauce over the top and gather lettuce together like a taco to eat.
Enjoy!

 My Son Gavin 10 days from 2 years old, loving the lettuce wraps :)

Baked Chicken Nuggets

Chicken nuggets! A kid favorite, and so easy to reheat for a quick and healthy lunch. If you do not have a food processor, just blend the onion and garlic together and then mix it with 3/4 lb of ground chicken and additional ingredients. Freezing** instructions below.

Makes about 60 1-inch chicken nuggets

Ingredients:
3 garlic cloves, smashed
1/2 a small yellow onion, skin removed
3 boneless skinless chicken breast, or ground chicken breasts, if you do not have a food processor
1/2 teaspoon creole seasoning
couple dashes of valentina hot sauce or any mild hot sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 eggs
1 cup milk
1 cup all purpose flour
1 cup bread crumbs
2 cups panko Japanese bread crumbs

dash of salt to the bread crumbs
2 tablespoons grated parmesan cheese
Food processor

Directions: Preheat oven to 400 degrees F and line a couple of baking sheets with parchment paper. Mix bread crumbs with parmesan, dash of salt and panko together in a shallow dish, beat eggs and milk in a shallow dish, and place flour in another dish.

1. To a food processor add onion and garlic, pulse until the onion is no longer chunky. Add in chicken, salt, pepper, hot sauce and creole seasoning. Grind together for 1 minute or until everything is combined and is a paste.

2. Drop tablespoonfuls of chicken mixture into the flour, flip over to completely covered with flour. Next dredge  in egg and milk mixture turn to cover using a spoon and a fork until completely covered. Finally roll in panko bread crumb mixture and turn to coat completely and place onto parchment lined baking sheet. Repeat with the rest of the chicken and bake for 20 minutes.

Be careful when eating nuggets, let cool the inside will be very hot. Serve with desired dipping sauce, I like sweet chili sauce with my nuggets.

**Freezing Instructions: To freeze chicken nuggets, let cool on baking sheets then transfer to wax paper lined baking sheets and freeze for 45 minutes, then move nuggets to ziplock freezer bags and freeze for up to 3 months. To reheat nuggets place nuggets on a parchment lined baking sheet and bake for 15 to 20 minutes at 400 degrees F.**

Lentil and Ham soup

A warm hearty soup is the perfect winter meal, lots of healthy fresh ingredients in this flavorful soup. I like to make this after Christmas when I have left over ham, and veggies from the roasted turkey. Use the turkey carcass to make you're own turkey stock so nothing goes to waste.

Ingredients:
1 1/2 lb dried green lentils
1/4 cup olive oil
3 medium yellow onions, diced
7 garlic cloves, minced
4 stalks celery, diced
4 carrots, peeled and diced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon fresh thyme
1 1/2 teaspoons black pepper
1 tablespoon kosher salt
1 bay leaf
2 1/2 cups spiral cut ham, diced
1 cup tomato paste
5 quarts homemade turkey stock
 boiling water for lentils
Hot sauce for garnish (optional)
grated parmesan cheese for garnish

Directions

1. Add lentils to a large bowl and pour enough boiling water to cover lentils. Let sit for 15 minutes and drain.

2. In a 7 quart dutch oven heat olive oil to medium-high heat. Once hot add onion, garlic, celery, carrots, oregano, basil, thyme, pepper, salt and bay leaf cook for 20 minutes stirring frequently to cook vegetables evenly.

3. Add in ham and tomato paste, cook for 4 minutes and add in turkey stock and lentils. Bring to a boil  and simmer for 1 hour, uncovered.

Serve with a piece of crusty bread and with a sprinkle of grated parmesan cheese and a few dashes of hot sauce.

Chicken Flautas

What a simple yet so delicious dish this is. Everyone enjoys flautas, doesn't matter the age or background. Have a potluck and everyone can help shred the chicken and roll them up. There are plenty of options for dips but they don't really even need anything else, these can also be frozen* and reheated in just a few minutes for a quick snack.

Ingredients:

For chicken:

4 boneless skinless chicken breasts (can also use a store bought rotisserie chicken, I prefer my own seasoning)

2 tablespoons olive oil

1 tablespoon spice blend

kosher salt and black pepper to taste

For frying:

36 taco size yellow corn tortillas

peanut oil for frying (enough to fill a pot about 2 1/2 - 3 inches deep)

tooth picks

Directions: preheat oven to 350 degrees F and line a roasting pan with aluminum foil.

1. Place chicken breasts in the roasting pan and brush chicken generously with olive oil, coating both sides. 

2. Next season with salt, pepper, and spice blend. Bake for 30 minutes, until juices run clear. Loosely cover chicken breasts with aluminum foil to keep the meat juicy, let it rest for 10 minutes.

Heat oil in a 5qt dutch oven until a thermometer registers to 350 degrees F.

3. Once the chicken has rested shred it using two forks, one stuck in the meat to keep it in place and the other pulling away to tear into strips, do this to all the chicken.

4. To the hot oil add a corn tortilla let it cook for only 5-10 seconds and turn quickly for another 5 seconds, (this makes the tortilla pliable) transfer to paper towels to drain for about a minute. Then, sprinkle some chicken shreds in the center of the tortilla and roll the chicken up tightly inside the tortilla, use a toothpick to pierce and secure the flauta to ensure filling stays inside. Return the filled tortilla to the oil and turn to cook all sides, once the tortilla has a golden crunchy shell, remove from oil and transfer to paper towels to drain again. Repeat with the rest of the filling. 

 Serve with queso, bean dip, guacamole or alongside beans and rice.

BE CAREFUL IT WILL BE HOT, LET THEM COOL FOR A FEW MINUTES BEFORE EATING.

To reheat, bake in a 400 degrees F oven for about 7 minutes.

**Freezing instructions: after the flautas are cooked, place on a parchment lined baking sheet and freeze for 30 minutes, then transfer to a ziplock freezer bag. To reheat flautas place on a baking sheet and bake in a 450 degree oven for 10-15 minutes, until golden and crispy**  

Brats with Caramelized Onions and Red Peppers

These mouth-watering brats are perfect for a football game day at home, beer can be subbed for chicken broth but I personally prefer chicken broth over beer.

 We ate these with baked beans and flower shaped pasta cooked risotto style.

Ingredients:

4 bratwurst sausages, I used the sweet Italian variety

4 hot dog rolls

1 large onion, halved and sliced

1 large red pepper, sliced

1/2 cup chicken broth or more

1 tablespoon of olive oil

2 tablespoons of butter and then some, set to the side for the buns

1 garlic clove,halved

1/4 teaspoon paprika

salt n pepper to taste

Directions:

1. Melt 2 tablespoons of butter in a skillet to medium-high heat, add in onions and peppers, stir frequently, season with salt n pepper. When the onions are slightly translucent, caramel in color and softened they are done, the red peppers will be soft as well. Set aside for garnish.

(While the sausages are cooking preheat the oven to 400 degrees.)

2. In a medium-sized skillet add heat oil to medium high, add in sausages; turning occasionally to desired brownness. Once they have cooked for about 3 minutes and are browned on all sides, pour in the chicken broth, lower heat to low-medium and put a lid on the pan. Let them cook for 7 minutes, if the broth evaporates too quickly add in a little more. After 7 minutes there should be little or no broth left in the pan; fry the brats up for a minute longer. 

3. Meanwhile; place the rolls on a baking sheet, lightly butter the inside of the rolls, season with paprika , and toast them in the oven on the top rack for about 5 minutes or until desired doneness. Rub the garlic clove over the toasted rolls, place one brat on each roll and top with caramelized onions and peppers.

Be careful, the juices can be very hot!

Enchilada Meatballs

These meatballs are seriously addicting! Full of enchilada flavor all in a meatball, both kids and adults love these and you can also make extra for freezing.**

 Makes 44 1 inch meatballs

Ingredients

2 lbs ground beef or turkey

1/2 of one medium sized onion, finely chopped

2 garlic cloves, minced

1 cup of cheddar cheese, divided

3 cups enchilada sauce, set 2 cups to the side

1/2 teaspoon 8 spice blend

1/2 teaspoon salt

1/4 teaspoon pepper

Corn bread ingredients:

1 package of Jiffy corn muffin mix

1 egg

1/3 cup milk

1 jalapeno, seeded and finely chopped

2 teaspoons taco seasoning

Corn bread directions:

Preheat oven to 400 degrees F. 

1. Mix together all corn bread ingredients until well combined (there will be some little lumps.)

2. Pour into a greased baking dish and bake for 15-20 minutes, until a knife inserted into the center comes out clean. Crumble and set aside.

Directions: Preheat oven to 350 degrees

1. Line a sheet pan with aluminum foil.

2.Mix all meatball ingredients including crumbled corn bread, half of the cheese, and 1 cup of enchilada sauce, mash together using you're hands works best.

2. Shape meat into 44 1-inch sized meatballs and place 1/2 an inch apart on the foil lined sheet. Bake for 17-20 minutes, until the center of the meatballs is no longer pink.

3. Reheat the remaining 2 cups of enchilada sauce and top the meatballs with remaining cheese. 

Serve with toothpicks along side enchilada sauce.

** Freezing and reheating instructions**

Freeze meatballs on a baking sheet and after 1 hour place them into a freezer ziplock bag and they will keep in the freezer for up to 3 months. To reheat them just put them in your crockpot with more enchilada sauce and put on low for 2-3 hours or on high for about 1 hour.

Before baking.

Teriyaki Salmon

Here is the perfect meal when you need a quick and healthy dinner for your family.

Ingredients:

1 lb salmon 

1/2 cup teriyaki sauce

4 green onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil
1/2 teaspoon toasted sesame seeds

Directions: Preheat oven to 375 degrees F.

1. Line a baking dish with foil, place salmon skin side down and rub it will oil all over.

2. Pour teriyaki on salmon scatter garlic and onions over the salmon and sprinkle on sesame seeds.

3. Bake for about 25 minutes, it's done when it flakes when a fork is inserted and turned.

Serve with steamed white rice and steamed vegetables.

Garlic Lime Shrimp

Grilling shrimp is my favorite way to eat it. The smoke really adds character to the dish.

Ingredients:

10 large shrimp, deveined and peeled with tails left on

3 garlic cloves, minced

1 tablespoon Rebecca's 8 spice blend 

1/2 teaspoon sugar

2 tablespoons vegetable oil

juice from 1 lime
salt to taste

wooden skewers soaked in water for at least 30 minutes

Directions:
1. To a freezer ziplock bag add garlic, spice, salt, sugar and vegetable oil and shrimp; close bag and move around to coat completely. Refrigerate for 15 minutes to 1 hour.

2. skewer shrimp and squeeze lime juice over them, grease the grill grate and lay down skewers on the grill and cover. Check back frequently, they cook up very fast. Turn to cook the other side, they turn pink and curl when they are completely cooked.

BBQ Chicken Pizza- on the Grill

Sure you can use store bought cooked chicken but it is much more flavorful using my Spice Blend.

 

Ingredients:
1 boneless skinless chicken breast
1 teaspoon of Rebecca's 8 Spice Blend
1/4 teaspoon salt
1/2 cup honey BBQ sauce
1/2 cup of Monterrey jack cheese
1/2 cup mozzarella cheese, mix cheeses together
1/2 onion, sliced
1/4 cups Perfect Pizza Sauce
1 prepared Pizza Dough- Yeast Free rolled out and uncooked

Garlic Oil:
1/4 cup vegetable oil
2 big cloves of garlic, minced.

Preparing Garlic oil: Heat oil in a small pot, add in garlic and cook until fragrant, it does not take long. Remove from heat and it's ready.

Directions:
Preheat oven to 375 degrees.
1. Season chicken with salt and spice, bake for 30 minutes, until meat is no longer pink. Cut into bite-sized cubes and toss in BBQ sauce.

2. Heat up your grill and brush grill grate with garlic oil and lay the pizza dough on the grill, then brush the dough with garlic oil. Cover the grill and let it cook for a couple minutes, keep checking on it, once it gets crispy and golden brown on the bottom side, turn it over and then add the toppings; sauce first, cheese, onions, then chicken. Close grill lid and cook until cheese is melted and crust is golden brown on the bottom slide the pizza off the grill and eat while its hot!

**Most kids do not like onions so just leave them out for kids.**

The Perfect Pizza Sauce

 Here is a perfect recipe for pizza sauce, if you do not want it so spicy just leave out the cayenne pepper and red pepper flakes. Use this for BBQ Chicken Pizza- on the Grill.

Ingredients:

12 oz organic tomato paste

1 3/4 cups water

1/4 cup organic honey

2 teaspoons fresh garlic, minced

1/3 cup freshly grated parmesan cheese

1 1/2 teaspoons onion powder

1/2 teaspoon dried basil

1/2 teaspoon ground black pepper

3/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

pinch cayenne pepper

about 1/4 teaspoon kosher salt or to taste

2 shakes of hot sauce

Directions:

In a medium-sized sauce, pan combine all ingredients and stir until smooth. Simmer for 15 minutes, cool and it's ready for pizza or dipping Garlic Bread and Pepperoni Bread .

**Freeze sauce in a airtight container for pizza sauce anytime!**

Pizza Dough- Yeast Free

Here is my basic yeast free pizza dough, great for grilling. The BBQ makes the pizza crust taste 10 times better, giving it a smokey flavor and a great crispy texture. Use this for BBQ Chicken Pizza- on the Grill.

What kind of toppings do you put on your pizza?

 Makes enough dough for 2 pizzas

Ingredients:

3 cups all purpose flour

4 tablespoon olive oil

1 cup water

2 tablespoons baking powder

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon oregano

1/4 teaspoon garlic powder

Directions:

1. Mix together all the ingredients except for olive oil and water, once they are combined add in the oil and water.

2. Using a wooden spoon stir until the flour is completely dissolved. (The dough should be a little sticky.)

3. Turn dough onto a well floured surface, knead with floured hands until it is elastic and no longer sticky.

4. Roll dough into a ball, cut in half and roll both out into whatever shape you desire for your pizzas.

5. I suggest making this pizza dough on a outdoor grill, grease the grill grate with garlic oil and lay dough over the grill brush the dough with garlic oil and watch closely, it cooks pretty fast. Then turn it over and then top your pizza with sauce and any other toppings you enjoy!

 I placed the dough on wax paper to prevent the two from sticking.

**This dough stores well in the refrigerator or in the freezer, keep it in a ball and wrap it tightly with greased plastic wrap to store.**

Creamy Pesto Pasta

Creamy pasta with amazing flavors, comfort food at it's best.

 

Ingredients:

1 lb pasta any shape

2 cooked chicken breasts and shredded (Optional)

8oz cream cheese

3/4 cup pesto

2 tablespoons smart balance or butter

1 cup frozen peas and carrots, thawed

1/4 cup onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon black pepper
1/4 teaspoon salt

water to cook pasta and salt to flavor the water

reserve 1 cup of pasta water

Parmesan cheese for garnish

Directions:

1. Cook pasta according to package instructions and drain.

2. In a large sauce pan melt butter add onion, peas & carrots, and garlic cook until vegetables are tender.

3. Add cream cheese, salt and pepper, pesto and pasta water stir until the cream cheese is melted add in chicken and pasta stir to coat and top with Parmesan cheese.

Beef Enchiladas

Here's a great dish the whole family can definitely enjoy. Make sure to try out my recipes for Mashed Pinto Beans and Salsa Mexican Rice.

Ingredients:

2 lbs ground beef

1 tablespoon oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 can chopped green chiles

1 can diced tomatoes and chilis (rotel)

Rebecca's 8 Spice Blend to taste

salt to taste
1 can whole kernel corn, drained
2 1/2 cups colby-jack cheese, grated
prepared Enchilada Sauce 
20 small corn tortillas

Directions:

Preheat oven to 375 degrees F.

1. Heat oil to medium high in a large skillet and add in onions, cook for 1 minute then add in beef break it up into small pieces with a wooden spoon.

2. Once the beef is completely cooked lower heat to medium-low, add in garlic, green chiles, tomatoes and season with salt and spice blend until it reaches desired taste.

3. In a lasagna sized casserole dish ladle enough sauce to cover the bottom of the dish. Lay down enough corn tortillas to cover the bottom, layer beef then corn, cheese, tortillas, and lastly sauce. Repeat and top with cheese.

4. Bake for 20-25 minutes, until cheese and sauce is bubbly.
 Serve hot with Mashed Pinto Beans and Salsa Mexican Rice.

Bacon n' Spinach Quiche Cupcakes

 Quiche is such a versatile dish, and easy for freezing and reheating later. Great to eat for breakfast, lunch and even dinner. Change up the veggies and meats and you have endless possibilities.
**Freezing instructions at the bottom of the page.**

Makes 16 cupcake sized quiche

Ingredients:

1 cup Gruyere cheese, grated

1cup Swiss cheese, grated

6 large eggs

1 1/2 cups heavy cream

1 medium sized onion, finely chopped

1 garlic clove, minced

1 10oz package of chopped spinach, thawed and drained

12 slices of cooked bacon, chopped

2 refrigerated pie crust, at room temp

1 teaspoon olive oil

pinch of salt and pepper

pinch of paprika

Directions:

Preheat oven to 375 degrees F.

1. On medium heat; heat olive oil in a small skillet and add in onion, once it is soft and transparent add in garlic and cook for 1 minute, remove from heat and set aside.

2. To a blender, add eggs, cream, salt, pepper, and paprika, blend until eggs are beaten.

3. Using a 3in biscuit cutter or glass cut 18 circles out of the pie crust, spray cupcake tins with nonstick cooking spray and place one circle in each tin and press it down so the dough fits about a third of the way up.

4. Start layering on the fillings, add a small pinch of garlic and onion, then about 1/2 teaspoon of bacon pieces, pinch of spinach and about a teaspoon of cheese mixture to each tin. Then pour the egg and cream mixture into every tin almost to the top. 

5. Bake for 20 minutes. Quiche is done when an inserted toothpick comes out clean, run a sharp knife around the edges and let cool for 2 minutes then use a small spoon to scoop out the little quiche's.

**Freezing instructions: Once they have cooled wrap tightly in plastic wrap and then put them in a freezer bag and they will be good in the freezer for 3 months. Great for a quick after school/work snack or even breakfast or dinner. To reheat them straight from the freezer just preheat the oven to 350 degrees F and bake them on a cookie sheet for 20 minutes, they should look puffy and golden. Be careful they will be HOT. Enjoy :)**

 Pie crust.

Onion, garlic and bacon.

Spinach.

Hot out of the oven!

Lasagna

 Use leftover spaghetti sauce to make a hearty lasagna, great for freezing to have back up dinners ready quick! Pair up with a big piece of Garlic Bread

Ingredients:

Spaghetti Meat Sauce

1 egg

1 package oven ready lasagna noodles

2 small containers of ricotta cheese

2 tablespoons fresh parsley chopped

1 cup parmesan reggiano cheese, grated

1 1/2 cups mozzarella cheese, grated

Directions:

Preheat oven to 375 degrees F.

1.  In a small bowl mix together egg, ricotta cheese, parmesan reggiano cheese, and parsley leaving 1 teaspoon behind for the top of the lasagna.

2. Spread the bottom of your lasagna pan with meat sauce, then lay down the lasagna noodles (but leave space in between them because once the lasagna cooks it will cook the oven ready noodles.) Next using a slotted spoon scoop meat sauce onto noodles and spread evenly then put the next layer of noodles, then pour all of the ricotta egg mixture and spread evenly. then more noodles, meat sauce, and lastly the last layer of noodles then top with some of the meat sauce, then the mozzarella cheese and parsley.

Bake for 35-40 minutes at 350 degrees, F.

Let stand to cool for 15 minutes, it will be easier to cut and more safe to eat!

Ready to eat!

Sweet n' Spicy Shrimp

 This shrimp is great for shrimp tacos or just plain with a few side dishes it can be a full meal.

 

Ingredients:

3 tablespoons Rebecca's 8 Spice Blend

1 teaspoon sugar

pinch of salt

8 large shrimps deviened, shelled with tails left on

1 tablespoon oil

Directions:

1. Mix spice blend with sugar and salt, toss shrimp in seasoning.

2.Heat oil  to medium heat in a medium-sized skillet add shrimps to pan. The shrimps cook very quickly so keep checking the other side, they are done when they curl and are pink in color.

*The shrimp can be skewered and grilled, but make sure you soak the bamboo skewers for at least 30 minutes before putting on the grill.*

Chicken Enchiladas

Ingredients:
For meat:

5 boneless skinless chicken breasts

1 teaspoon kosher salt

2 teaspoons Rebecca's 8 spice blend
2 1/2 cups shredded colby-jack cheddar cheese
20 small corn tortillas

For Sauce:
1 onion, finely chopped
1 tablespoon light olive oil
1 can diced tomatoes and green chiles (Rotel)
1 small can green chiles
1 small can of tomato paste
4 garlic cloves, minced
2 15oz cans tomato sauce
1 1/2 teaspoons paprika
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1 tablespoon honey (more or less to taste)
1 teaspoon sugar
2 cups chicken broth

1/2 teaspoon black pepper
salt to taste

Directions:

Preheat oven to 375 degrees F.

1. Season chicken breasts evenly on both sides with salt and spice.

2. Bake chicken breasts for 25-30 minutes, until juices run clear. Shred and set aside.

3. In a large sauce pan sautee onion in oil, once onion is translucent add in tomato paste, green chiles,tomatoes and chiles, then garlic and all other sauce ingredients. Simmer for 20 minutes stirring occasionally. Taste and adjust seasonings to your liking. Simmer for 30 minutes, add more or less chicken broth to desired consistency.

4. In a lasagna sized casserole dish ladle enough sauce to cover the bottom of the dish. Lay down enough corn tortillas to cover the bottom, layer chicken then cheese, tortillas, then sauce. Repeat and top with cheese.

5. Bake for 15-20 minutes until cheese is bubbly.

Spaghetti Meat Sauce

This is the recipe my Mother and I have put together for basic meat sauce for spaghetti or lasagna. But what's spaghetti without the Garlic Bread

Ingredients:
2 lbs ground beef

1 medium onion, finely chopped

1 green pepper, finely chopped

6 garlic cloves, minced

1 teaspoon olive oil

2 12oz cans tomato paste

3 15oz cans tomato sauce

1 tablespoon  dried oregano

1 teaspoon dried thyme

1/4 cup brown sugar, may need more to taste

1/2 teaspoon fennel seeds*

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

2 bay leaves

salt and pepper to taste

Directions:

*Wrap fennel seeds in fine mesh cheesecloth, and tie the top with cooking string so no seeds can escape. Set aside for later*

1. Cook ground beef until brown in a large sauce pan on medium heat, add in olive oil, onions and peppers; cook until onion is translucent. 

2. Next add tomato paste and reduce heat to med-low. Stir everything until well combined and toss in the garlic, cook until fragrant then add all the rest of the ingredients. Simmer on low for 1 hour stirring occasionally. Adjust seasonings to your liking, you may need more or less always taste your sauce throughout cooking, a little time can change the taste.

Freezing instructions: I try to always have spaghetti sauce in my freezer, just in case I do not feel like going all out for dinner. I just pour the cooled sauce into a freezer bag or a freezer container and I keep it up to 3 months in the freezer, defrost, heat it up and just add pasta!