Deviled Eggs

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.
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I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
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Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels
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and then cut them in half
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Remove the yolks and add them to a medium bowl
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and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks
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So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
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I mashed up the yolks as well as I could
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So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my  would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)
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mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
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Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
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And serve!

Deviled Eggs

Deviled Eggs

  • So boil your eggs.
  • boil the eggs 15-20 minutes
  • drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
  • Then place bowl in the fridge and let the eggs chill for about an hour or longer.
  • So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them
  • and then cut them in half
  • Remove the yolks and add them to a medium bowl
  • and place the egg half's on a platter or plate big enough to hold them all.
  • Then I take a fork and mash all the yolks
  • So for the filling I added the following:
  • mustard (I like yellow)
  • May-o
  • miracle whip
  • salt
  • freshly ground black pepper
  • Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
  • I mashed up the yolks as well as I could
  • So now I added the miracle whip and may-o (I didn't measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste
  • Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don't have to do this, But I did it cause that's how mom did it.
  • mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste
  • Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
  • Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don't need to do this, I just did it for extra decoration.
  • And serve!

Green Bean Casserole with Crispy Onions

Adapted from smittenkitchen.com

Made this for Thanksgiving for last year. I can’t take credit for making it all, Normy did all the work and I took the pictures.

In her recipe she says it serves 6, so I doubled it…so I made the adjustments on this post. So if you want to half it its for 6 and not 12.

Crispy Onions
4 medium yellow onions, halved and thinly sliced
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1/2 cup all-purpose flour
4 tablespoons panko breadcrumbs
1 teaspoon salt
Freshly ground black pepper
Canola, peanut, for deep-frying

Mushroom Sauce
3 tablespoons butter
24 ounces white button mushrooms, thinly sliced  (I probably used 36 ounces of mushrooms as I LOVE them)
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Freshly ground black pepper
1 1/2 teaspoon salt
4 garlic cloves, minced
6 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream

3 pounds green beans, trimmed and halved
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For the onions: Toss the onions with flour and breadcrumbs, season with salt and pepper. Heat 1-inch or so of oil in a 12-inch cast iron skillet until you drop an onion in oil and it fries, if it just floats to the bottom, then its not ready and keep heating. Once the oil is hot enough go ahead and add the onions, just a couple of handfuls at a time.
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Fry until a light golden brown
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Remove with slotted spoon, and spread out on a plate that covered with paper towels and let them drain. Repeat with remaining onions. Set aside until needed.

Heat oven to 400 degrees

to make the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes Drain beans, then plunge them into ice bath to stop them from continuing to cook. Drain again, and set aside.

Make the mushroom sauce: Heat a 12-inch cast iron skillet over medium high heat and melt the butter. Add the mushrooms, and season with salt and pepper and saute them until they start releasing their liquid, about 5 minutes. Add the garlic and saute one minute. Add flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for a couple of minutes, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, 7 minutes, stirring frequently.

Grab a large baking dish and pour mushroom sauce in dish and spread out evenly in bottom of dish. Then add green beans over the mushroom sauce and stir together so the sauce coats the beans. Then top the mushroom sauce and beans with the onions.
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Then place in oven and bake for 25 minutes or until the sauce is bubbling and onions are browned.

Serve up nice and hot
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Lots of food!
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MMMMM I stuffed my face!
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Happy Thanksgiving with a great bunch of people!
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Green Bean Casserole with Crispy Onions
  • Crispy Onions
  • 4 medium yellow onions, halved and thinly sliced
  • 1/2 cup all-purpose flour
  • 4 tablespoons panko breadcrumbs
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Canola, peanut, for deep-frying
  • Mushroom Sauce
  • 3 tablespoons butter
  • 24 ounces white button mushrooms, thinly sliced (I probably used 36 ounces of mushrooms as I LOVE them)
  • Freshly ground black pepper
  • 1 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 3 pounds green beans, trimmed and halved
  • For the onions: Toss the onions with flour and breadcrumbs, season with salt and pepper. Heat 1-inch or so of oil in a 12-inch cast iron skillet until you drop an onion in oil and it fries, if it just floats to the bottom, then its not ready and keep heating. Once the oil is hot enough go ahead and add the onions, just a couple of handfuls at a time.
  • Fry until a light golden brown
  • Remove with slotted spoon, and spread out on a plate that covered with paper towels and let them drain. Repeat with remaining onions. Set aside until needed.
  • Heat oven to 400 degrees
  • to make the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes Drain beans, then plunge them into ice bath to stop them from continuing to cook. Drain again, and set aside.
  • Make the mushroom sauce: Heat a 12-inch cast iron skillet over medium high heat and melt the butter. Add the mushrooms, and season with salt and pepper and saute them until they start releasing their liquid, about 5 minutes. Add the garlic and saute one minute. Add flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for a couple of minutes, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, 7 minutes, stirring frequently.
  • Grab a large baking dish and pour mushroom sauce in dish and spread out evenly in bottom of dish. Then add green beans over the mushroom sauce and stir together so the sauce coats the beans. Then top the mushroom sauce and beans with the onions.
  • Then place in oven and bake for 25 minutes or until the sauce is bubbling and onions are browned.
  • Serve up nice and hot

Latticed Peach Pie

Got the recipe from here

For the pie shell:
2 1/4 cup all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

For the filling:
6 cups peeled, pitted and sliced peaches
2 Tbs. fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
2 Tbs. unsalted butter

Preheat your oven to 425°F.

To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.

To make the filling, place the peaches in a large bowl.
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Sprinkle with the lemon juice
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and toss to coat well. In a small bowl, stir together the flour,
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sugar,
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salt
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and nutmeg.
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Add to the peaches and toss to combine.
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Pile the fruit mixture into the pastry-lined pan
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and dot with bits of the butter.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.
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Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more.
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Latticed Peach Pie

Latticed Peach Pie

  • For the pie shell:
  • 2 1/4 cup all-purpose flour
  • 3/4 tsp. salt
  • 3/4 cup vegetable shortening
  • 6 to 7 Tbs. cold water
  • For the filling:
  • 6 cups peeled, pitted and sliced peaches
  • 2 Tbs. fresh lemon juice
  • 1/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 2 Tbs. unsalted butter
  • Preheat your oven to 425°F.
  • To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.
  • Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.
  • To make the filling, place the peaches in a large bowl.
  • Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt
  • Add to the peaches and toss to combine.
  • Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.
  • To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.

Green Beans with Mushroom and Shallots

Normy is not a fan of green beans! So I don’t make them very often. But we always seem to eat the same veggies, so I wanted to try something new, so I went with this…

Got the recipe from here

1 pound fresh green beans, trimmed and cut into 1 inch pieces
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water
2 tablespoons olive oil
2 medium shallots, sliced
16 oz or 1 pound, fresh button mushrooms, you could also use: baby bella, shiitake, oyster) Sliced
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Salt and freshly ground black pepper, to taste

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Heat a large pot filled halfway with water and bring to a boil

Put green beans in a bowl, and set aside while the water boils
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Add Green Beans to boiling water
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Let them simmer in water for about 10-12 minutes
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Once the green beans are done. You want them a little soft, but still crunchy. Remove the pot from the burner and drain in a colander, shaking off any excess water, and set aside.

While the beans are boiling, heat the oil over medium-high heat in a large nonstick skillet.
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Add the shallots
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and season with salt and pepper, to taste
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and cook for about 2 minutes, stirring. Then add the mushrooms
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Season mushrooms with salt and pepper, to taste
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Cook mushrooms and shallots, stirring occasionally, until the water the mushrooms release has evaporated and they begin to brown, about 12 minutes.

Then Add the green beans
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and stir to combine. Season with salt and pepper, to taste
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and serve.

Green Beans with Mushroom and Shallots

Green Beans with Mushroom and Shallots

  • 1 pound fresh green beans, trimmed and cut into 1 inch pieces
  • water
  • 2 tablespoons olive oil
  • 2 medium shallots, sliced
  • 16 oz or 1 pound, fresh button mushrooms, you could also use: baby bella, shiitake, oyster) Sliced
  • Salt and freshly ground black pepper, to taste
  • Heat a large pot filled halfway with water and bring to a boil
  • Put green beans in a bowl, and set aside while the water boils
  • Add Green Beans to boiling water
  • Let them simmer in water for about 10-12 minutes
  • Once the green beans are done. You want them a little soft, but still crunchy. Remove the pot from the burner and drain in a colander, shaking off any excess water, and set aside.
  • While the beans are boiling, heat the oil over medium-high heat in a large nonstick skillet.
  • Add the shallots
  • and season with salt and pepper, to taste
  • and cook for about 2 minutes, stirring. Then add the mushrooms
  • Season mushrooms with salt and pepper, to taste
  • Cook mushrooms and shallots, stirring occasionally, until the water the mushrooms release has evaporated and they begin to brown, about 12 minutes.
  • Then Add the green beans
  • and stir to combine. Season with salt and pepper, to taste
  • and serve.

Normy cooks Picadillo

Normy’s Titi (Aunt) Michelle made this one time when she came to visit us in Denver and we LOVED it. So Normy made it for me, and now it’s one of our go to dishes!

So Normy got the recipe from here

1 yellow onion, chopped
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1 green pepper, seeded and chopped
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1 tablespoon olive oil for sauteing
4 cloves garlic, minced
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about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
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6 roma tomatoes, washed, boiled, peeled, chopped

Normy starts by washing the tomatoes
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then he gets a pot of water to boil
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then he marks an X in the bottom of the tomato (makes it easier to peal later on)
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then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
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while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
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Then he drains the tomatoes and peals the skin off
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then he cores them and chops them, into bite size chunks
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1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
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1/3 cup raisins
1/2 teaspoon salt and black pepper, to taste
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add about 1 tablespoon of oil to a large pan and heat to medium high heat
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Sauté onion and green pepper in olive oil.
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Sauté about 5-7 minutes, until the onions are translucent
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season with salt and pepper, to taste
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then add the garlic, and stir in and saute for about 30 seconds
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then add the meat
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break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
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season with salt and pepper, to taste
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cook everything together, stirring constantly until meat is browned and you no longer see pink
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Add the cumin,
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cinnamon,
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and oregano.
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Stir everything together, then add tomatoes
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stir in tomatoes
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Reduce heat to low, cover and simmer for about 15 minutes.
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Add olives
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and raisins
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and simmer 5 minutes longer.
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Season with Salt and pepper to taste.

Serve hot over white rice
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Normy cooks Picadillo

Normy cooks Picadillo

  • 1 yellow onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 tablespoon olive oil for sauteing
  • 4 cloves garlic, minced
  • about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
  • 6 roma tomatoes, washed, boiled, peeled, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 cup green olives, chopped
  • 1/3 cup raisins
  • 1/2 teaspoon salt and black pepper, to taste
  • Normy starts by washing the tomatoes
  • then he gets a pot of water to boil
  • then he marks an X in the bottom of the tomato (makes it easier to peal later on)
  • then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
  • while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
  • Then he drains the tomatoes and peals the skin off
  • then he cores them and chops them, into bite size chunks
  • add about 1 tablespoon of oil to a large pan and heat to medium high heat
  • Sauté onion and green pepper in olive oil.
  • Sauté about 5-7 minutes, until the onions are translucent
  • season with salt and pepper, to taste
  • then add the garlic, and stir in and saute for about 30 seconds
  • then add the meat
  • break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
  • season with salt and pepper, to taste
  • cook everything together, stirring constantly until meat is browned and you no longer see pink
  • Add the cumin,
  • cinnamon,
  • and oregano.
  • Stir everything together, then add tomatoes
  • stir in tomatoes
  • Reduce heat to low, cover and simmer for about 15 minutes.
  • Add olives
  • and raisins
  • and simmer 5 minutes longer.
  • Season with Salt and pepper to taste.
  • Serve hot over white rice

Asian salmon with rice noodles and asparagus

I think this may be my new favorite salmon recipe, or one of them

Got the recipe from here

Start by preheating your oven to 350 degrees.

2 tbsp sesame oil
3 tbsp honey
4 tbsp soy sauce
4 tbsp rice vinegar
4 cloves of fresh garlic, minced
a pinch of ground ginger
1 and 1/2 pounds of salmon
8 oz very thin rice noodles
2 bunches fresh asparagus (you can do 1 bunch I did 2 as I LOVE asparagus)
salt & pepper, to taste
olive oil
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For the marinade, in a medium bowl, combine the sesame oil,
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honey,
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soy sauce,
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rice vinegar,
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garlic,
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ginger
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and stir to blend.
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Place the salmon in a baking dish skin-side down.
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Then pour the marinade over the salmon,
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cover and refrigerate for 1 hour.

while salmon marinates, I made a 2nd batch of the sauce and brought it to a boil, then let it simmer, and then turned it down to low until I needed it.
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Then follow the instructions on the package for the rice noodles and cook them. I think mine cooked in like 5 minutes. It was so fast. Drain and set aside
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Then grab the asparagus
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wash and cut the ends off

I placed mine in a cast iron skillet, coated the bottom of the pan with a little olive oil and spread the asparagus out in the pan and drizzled a little olive oil over the top as well
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Seasoned them with salt and pepper, to taste
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Then I placed the asparagus in the oven and baked for about 20 minutes

while the asparagus was baking, I grabbed the salmon out of the fridge 10 minutes before I baked it to take the chill off . Then I threw the salmon (In the same pan I marinated it in) in the oven with the asparagus and baked for 10 minutes at 350 degree, then I switched pans and placed the salmon on a broil safe pan and threw it back in the oven and broiled it for a few minutes until it caramelized the way I wanted it. I removed the asparagus when the 20 minutes was up and set that aside and continued broiling the salmon until I got the color I liked. (Might have been more than a few minutes).

When I got the color I was looking for, I turned the oven off and removed the salmon and then grabbed a plate and placed some rice noodles on the plate, Then I cut the salmon in half and then I grabbed a spatula and slid it under the salmon and removed the skin and then I took the salmon and broke it up into bite size pieces and then placed the salmon pieces on top of the rice noodles
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Then I took the 2nd batch of sauce I made from the sauce pan and spooned a little over the top of the salmon pieces
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Then I placed several pieces of asparagus on the side
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and you are ready to eat!
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So good!

Asian salmon with rice noodles and asparagus

Asian salmon with rice noodles and asparagus

  • 2 tbsp sesame oil
  • 3 tbsp honey
  • 4 tbsp soy sauce
  • 4 tbsp rice vinegar
  • 4 cloves of fresh garlic, minced
  • a pinch of ground ginger
  • 1 and 1/2 pounds of salmon
  • 8 oz very thin rice noodles
  • 2 bunches fresh asparagus (you can do 1 bunch I did 2 as I LOVE asparagus)
  • salt & pepper, to taste
  • olive oil
  • Start by preheating your oven to 350 degrees.
  • For the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, garlic, ginger and stir to blend.
  • Place the salmon in a baking dish skin-side down.
  • Then pour the marinade over the salmon, cover and refrigerate for 1 hour.
  • while salmon marinates, I made a 2nd batch of the sauce and brought it to a boil, then let it simmer, and then turned it down to low until I needed it.
  • Then follow the instructions on the package for the rice noodles and cook them. I think mine cooked in like 5 minutes. It was so fast. Drain and set aside
  • Then grab the asparagus wash and cut the ends off
  • I placed mine in a cast iron skillet, coated the bottom of the pan with a little olive oil and spread the asparagus out in the pan and drizzled a little olive oil over the top as well
  • Seasoned them with salt and pepper, to taste
  • Then I placed the asparagus in the oven and baked for about 20 minutes
  • while the asparagus was baking, I grabbed the salmon out of the fridge 10 minutes before I baked it to take the chill off . Then I threw the salmon (In the same pan I marinated it in) in the oven with the asparagus and baked for 10 minutes at 350 degree, then I switched pans and placed the salmon on a broil safe pan and threw it back in the oven and broiled it for a few minutes until it caramelized the way I wanted it. I removed the asparagus when the 20 minutes was up and set that aside and continued broiling the salmon until I got the color I liked. (Might have been more than a few minutes).
  • When I got the color I was looking for, I turned the oven off and removed the salmon and then grabbed a plate and placed some rice noodles on the plate, Then I cut the salmon in half and then I grabbed a spatula and slid it under the salmon and removed the skin and then I took the salmon and broke it up into bite size pieces and then placed the salmon pieces on top of the rice noodles
  • Then I took the 2nd batch of sauce I made from the sauce pan and spooned a little over the top of the salmon pieces
  • Then I placed several pieces of asparagus on the side and you are ready to eat!

Andouille sausage, Peppers, Onions and Mushrooms

Hello There, Happy Monday!  I haven’t posted many recipes lately, because my job just gets in the way of me doing so!! Darn work! HA! So I have been trying to post the past couple of days! So here is another post for you! Wee hoo!

So I LOVE Onions, Peppers and Mushrooms! Love love love love! I use onions in pretty much EVERY meal I cook! So I came up with this recipe to use all three! So check it out:

So you will need:

2 red bell peppers
2 yellow bell pepper
2 green bell peppers
(you could probably do 1 of each, I LOVE Bell peppers so I make a ton)
2 yellow onions (I use 2 because while I am cooking onions I always eat them, so I cook 2 so I eat 1 while I cook)
2 8 oz packages of button mushrooms
14 oz spicy Andouille sausage
and Cajun Seasoning to taste, I used Slap ya Mama and Louisiana Creole Seasoning
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Start by removing the sausage from its packaging and slicing in up in to bite size chunks
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Set aside

Now chop up the peppers into bite size chunks
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and wash and chop the mushrooms in half, set aside

and chop up the onions into bite size chunks

Now grab a large skillet or cast iron skillet, and coat the bottom of the pan with a little bit of canola oil, and heat your burner to medium high heat
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Now add the onions
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and season with Cajun seasonings, to taste
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now add the mushrooms
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season the mushrooms with the Cajun Seasonings, to taste. ALL about seasoning!
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Then preheat a second burner to medium high heat and place a small skillet, or cast iron skillet on the burner and add the sausage to the pan
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let the sausage cook and brown up some, stirring every few minutes to brown up on all sides. Once it’s all browned up, turn the burner off and let sausage sit aside, you will come back to it and add it to the peppers and onions
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and don’t forget the onions and mushrooms, stir them occasionally until the onions are translucent
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Now add the peppers to the onions and mushrooms. (I cook the mushrooms and onions longer, as I like them softer, where as for the peppers I like them still crunchy and not cooked too long, more on the crunchy side rather than soft)
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then seasoning the peppers with Cajun seasonings
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cook peppers for about 7 minutes, stirring a couple of times

Then add the browned sausage to the peppers, onions and mushrooms
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That is LOVE right there
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cook everything together for about 5 minutes, stirring a couple of times, so everything can mingle and get to know one another.
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Then turn the burner off and serve it up

I served the sausage and peppers over some rice
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Andouille sausage, Peppers, Onions and mushrooms

Andouille sausage, Peppers, Onions and mushrooms

  • 2 red bell peppers
  • 2 yellow bell pepper
  • 2 green bell peppers
  • (you could probably do 1 of each, I LOVE Bell peppers so I make a ton)
  • 2 yellow onions (I use 2 because while I am cooking onions I always eat them, so I cook 2 so I eat 1 while I cook)
  • 2 8 oz packages of button mushrooms
  • 14 oz spicy Andouille sausage
  • and Cajun Seasoning to taste, I used Slap ya Mama and Louisiana Creole Seasoning
  • Start by removing the sausage from its packaging and slicing in up in to bite size chunks
  • Set aside
  • Now chop up the peppers into bite size chunks
  • and wash and chop the mushrooms in half, set aside
  • and chop up the onions into bite size chunks
  • Now grab a large skillet or cast iron skillet, and coat the bottom of the pan with a little bit of canola oil, and heat your burner to medium high heat
  • Now add the onions
  • and season with Cajun seasonings, to taste
  • now add the mushrooms
  • season the mushrooms with the Cajun Seasonings, to taste. ALL about seasoning!
  • Then preheat a second burner to medium high heat and place a small skillet, or cast iron skillet on the burner and add the sausage to the pan
  • let the sausage cook and brown up some, stirring every few minutes to brown up on all sides. Once it's all browned up, turn the burner off and let sausage sit aside, you will come back to it and add it to the peppers and onions and don't forget the onions and mushrooms, stir them occasionally until the onions are translucent
  • Now add the peppers to the onions and mushrooms. (I cook the mushrooms and onions longer, as I like them softer, where as for the peppers I like them still crunchy and not cooked too long, more on the crunchy side rather than soft)
  • then seasoning the peppers with Cajun seasonings
  • cook peppers for about 7 minutes, stirring a couple of times
  • Then add the browned sausage to the peppers, onions and mushrooms
  • That is LOVE right there
  • cook everything together for about 5 minutes, stirring a couple of times, so everything can mingle and get to know one another.
  • Then turn the burner off and serve it up
  • I served the sausage and peppers over some rice

 

CUCUMBER SALAD

I saw this recipe online and I just loved the pictures, so I HAD to make it…Check out her recipe.

3 cucumbers, peeled and sliced
1 small red onion thinly sliced
1 cup white vinegar
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1/2 cup water
3/4 cup white sugar
2 Tbsp fresh dill chopped
salt and pepper to taste
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Grab a saucepan and add the vinegar,
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sugar
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and water to pan
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and bring it to a boil.
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Once you bring it to a boil set aside to cool.

Peel
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and slice the cucumbers
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and onion
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Add the cucumbers to a bowl
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add onion
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and then add the fresh (yummy) dill
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Generously season salad with salt and pepper.
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now take the cooled vinegar mixture and pour over the cucumbers.
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Give it a good stir
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place salad in fridge and let it chill for a good hour
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After an hour, serve
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CUCUMBER SALAD

CUCUMBER SALAD

  • 3 cucumbers, peeled and sliced
  • 1 small red onion thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 2 Tbsp fresh dill chopped
  • salt and pepper to taste
  • Grab a saucepan and add the vinegar, sugar and water to pan and bring it to a boil.
  • Once you bring it to a boil set aside to cool.
  • Peel and slice the cucumbers and onion
  • Add the cucumbers to a bowl add onion
  • and then add the fresh (yummy) dill
  • Generously season salad with salt and pepper.
  • now take the cooled vinegar mixture and pour over the cucumbers.
  • Give it a good stir
  • place salad in fridge and let it chill for a good hour
  • After an hour, serve

Taco Salad with Spicy Ranch

Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
So you need one of these packets
1 cup mayo
1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
Tapatio, a couple of dashes for an extra kick of spicy
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Add mayo to a bowl
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then add powder from ranch packet to mayo
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then add milk
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then add the hot sauce, the more the spicier
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stir everything together really well
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and chill in fridge while you prep everything for the salad.

So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
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you will also need taco seasoning, homemade is always better I used this recipe
about 1/4 cup

Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
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break the meat up
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then add taco seasoning to beef
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Sprinkle all over the meat
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Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low to keep meat warm until you are ready to make your salad.

while the meat is cooking and browning you can prep the rest of the salad. You will need:
Green leaf lettuce
cilantro, washed and chopped up
2-3 tomatoes, chopped
2 avocado, chopped
green onion, chopped
Extra sharp cheddar cheese, freshly grated/shredded
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Start by grating/shredding the cheese
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chop everything up and place in different bowls. You will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
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so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
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and there you go Taco Salad with spicy ranch

Taco Salad with Spicy Ranch

Taco Salad with Spicy Ranch

  • Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
  • So you need one of these packets
  • 1 cup mayo
  • 1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
  • add Tapatio, a couple of dashes for an extra kick of spicy
  • Add mayo to a bowl
  • then add powder from ranch packet to mayo
  • then add milk
  • then add the hot sauce, the more the spicier
  • stir everything together really well
  • and chill in fridge while you prep everything for the salad.
  • So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn't get 2 pounds exactly, almost 2 pounds though)
  • you will also need taco seasoning, homemade is always better I used this recipe
  • about 1/4 cup
  • Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
  • break the meat up
  • then add taco seasoning to beef
  • Sprinkle over all meat
  • Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low until you are ready to make your salad.
  • while the meat is cooking and browning you can prep the rest of the salad. You will need:
  • Green leaf lettuce
  • cilantro, washed and chopped up
  • 2-3 tomatoes, chopped
  • 2 avocado, chopped
  • green onion, chopped
  • Extra sharp cheddar cheese, freshly grated/shredded
  • Start by grating/shredding the cheese
  • chop everything up and place in different bowls and you will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
  • so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
  • and there you go Taco Salad with spicy ranch