Gumbo

The best flavor, a combination of chicken sausage and shrimp make this a hearty dish, add more spice if you like it hot and can handle it, add jalapenos and some hot sauce.

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How to Make it:

Servings:8
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced scallion
6 cloves minced garlic

1-2 jalapenos(optional)
4 cups chicken broth

1 large can crushed tomatoes

1 can diced or stewed tomatoes 

1 small can tomato sauce

your choice of hot sauce(we like Franks)
1 teaspoon salt and pepper
1 teaspoon creole or Cajun seasoning
2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)

How to make it:

In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.

You will have to stir almost constantly.

This is called the roux.

Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.

Add broth, salt, and creole seasoning. Then add tomatoes and tomato sauce

Cover pot and simmer 15 minutes stirring occasionally.

Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).

Ladle over steamed white rice.

GRINCH COOKIES

Grinch Cookies are a fun and festive twist on a classic chocolate chip cookie! Inspired by the popular Christmas movie, these soft and chewy cookies are colored Grinch-green and decorated with green and red M&Ms.

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SERVINGS: 36 COOKIES

What you Need:

1 cup unsalted butter softened
1 2/3 cup sugar
2 large eggs
1 tablespoon vanilla extract
6 drops bright green food coloring, more if you want it greener
3 cups all-purpose flour
1 teaspoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup red and green M&Ms plus additional ½ cup for topping cookies, if desired

How to make them:

Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.

Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract and food coloring, until well-combined.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.

Fold in M&M candies keeping a few out to press on top of the cookies before baking.

Drop cookie dough by heaping 1 ½ Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.

Bake for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.

Allow cookies to cool completely on cookie sheet before removing.

Hot from the Oven, let them Cool

Tips for Making Homemade Cookies

Here are a few simple ways to ensure your Grinch cookies turn out soft, chewy, and delicious every time! You will love making these with your kids and making this a tradition. They will also love eating them because they are SO GOOD!

Underbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll cook for a few more minutes on the cooling hot cookie sheet. This trick helps prevent your cookies from getting overcooked.

Keep the Oven Closed: I know it may be tempting to open the oven door and check on your cookies, but you let out all the hot air needed to cook them thoroughly. Use the oven light to check on them instead!

Don’t Over Mix the Dry Ingredients: Avoid mixing your dough on a high speed. Too much beating can cause too much air in the dough. This results in the dough rising and then falling as it bakes. You should beat long enough so that the ingredients are blended until you no longer see white from the flour.

Fold in Your M&M’s: Avoid mixing the M&Ms with an electric mixer to prevent the pieces from breaking apart.

Chill the Dough: Most cookie recipes don’t require you to chill the dough, but if you have the time, chilling can help elevate your cookies. If your butter was too soft or melted when you made the dough, chilling is necessary. Chill for half an hour before forming, and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much let it sit at room temp for 10 minutes before baking.

Sticky Honey Chicken with Green Beans and Mushrooms

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce and simmered with Green Beans and Mushrooms the flavor is awesome

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servings 4-6

What you Need:
1 ½ pounds chicken breasts
½ teaspoon salt & pepper each
3 tablespoons cornstarch
1 tablespoon vegetable oil or as needed
2 cups fresh or frozen green beans
1 cup sliced mushrooms
green onions for garnish

sauce
⅓ cup honey
1/4 to 1/2 cup chicken broth or water(start with less, add more as needed)
2 tablespoons soy sauce
2 teaspoons ginger grated
2 teaspoons cornstarch
1 teaspoon sriracha or to taste
5-6 cloves garlic minced

How to Make it:

Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.

Combine all sauce ingredients in a small bowl and set aside.

Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.

Next add a little more oil heat and then add green beans and mushrooms, cook till just tender, season a bit more with pepper and touch of salt 

Add sauce to the pan and bring to a simmer. Simmer until it thickens how you like.

Stir in chicken and toss to coat. Garnish with green onions.

Notes:

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 

Reheat leftovers in the microwave until heated through. 

Green Beans and Mushrooms

 

We always needs our vegetables right? I am always looking for new ideas to create good tasting recipes with them too. I like green beans and mushrooms and put together like this they are delicious.

Serves 6

What you Need:

1 tablespoon olive oil
1 tablespoon butter
3 large shallots, sliced thinly
8 ounces cremini or button mushrooms, sliced thinly
1/4 teaspoon salt
1 1/4 pounds green beans, stem ends trimmed (you can use frozen)
1/4 cup chicken, turkey, or vegetable broth

How to Make it:

Heat the oil and butter in a large skillet over medium heat, swirling it around to coat the pan. When the butter is fully melted and has stopped foaming, add the shallots, mushrooms, and salt. Sauté until all of their liquid has evaporated from the mushrooms and they are beginning to brown, about 10 minutes.

Add the green beans to the pan and stir to evenly distribute the shallots and mushrooms. Pour the broth over the vegetables and cover the pan. Let cook, covered, until almost tender, about 10 minutes. Turn off the heat and let stand, still covered, for another 5 minutes.

Serve the green beans in a serving dish or shallow bowl, pouring all of the mushrooms and shallots over the top.

RECIPE NOTES

Keep the green beans warm in a slow cooker or covered dish in a warm oven for up to one hour.

Flavor variations: Basic green beans are what's expected for the holidays, but for weeknights you can dress up this dish with other flavors. Add Italian seasonings to the mushrooms and shallots for an herbed version, or add sesame oil and soy sauce for an Asian twist.

Gingerbread Cookies and Little Debbie Christmas Tree Cakes Winter Wonderland Trifle

Winter Wonderland days are not complete without this festive trifle. Made with vanilla pudding, fresh raspberries, Gingerbread Cookies and your favorite Little Debbie® Christmas Tree Cakes®! This easy no-bake treat is great for your office party or for your ugly Christmas sweater party. It’s a perfect shareable dessert that everyone will be holly jolly about! This recipe was found on the Little Debbie website and I enjoyed making it for my family.

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Makes 10-15 Servings

What you Need:

2 Cartons Little Debbie Gingerbread Cookies*
2 Cartons Little Debbie Christmas Tree Cakes (Van.)*
2 4-oz. Packages Vanilla Pudding
1 Container Whipped Topping, Thawed
1 Container Fresh Raspberries, Cleaned
Shredded Coconut

Howe to Make it:

Prepare vanilla pudding according to directions on the carton.

Crush 1 carton of Gingerbread Cookies and layer the bottom of the trifle bowl.

Using the picture as your guide, arrange whole Gingerbread Cookies, alternating with Christmas Tree Cakes, around the side of the dish.

Break up the leftover Christmas Tree Cakes into bite-sized pieces, and cover the bottom of the dish with a single layer.

Spoon half of the vanilla pudding over the cake layer and top with raspberries.

Continue layering with pudding, cake and raspberries.

Top with whipped topping. Decorate with raspberries, shredded coconut and remaining cakes and cookies.

Serve immediately.

Herbal Hot Toddy

Feeling down, ill, just freezing cold, need a jump? Try this Herbal Hot Toddy to bring you up 

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Servings: One serving

Ingredients:

• 1 bag of Throat Coat tea

• 1 Tbsp of honey

• 1.5 oz of whiskey or bourbon

• Large wedge of lemon (or 1/4 cup of juice)

• 8 ounces of boiling water

Instructions:

• Boil water for your tea.

• Cover the bottom of a large mug with honey.

• Place tea bag in your mug, add the boiling water, cover mug and allow it to steep for 10-15 minutes.

• Uncover, add in your lemon juice and whiskey, stir and enjoy!

Peppermint Hot Cocoa

This delicious Peppermint Cocoa will warm your body and soul, makes 2 cups, enjoy anytime 

and who doesn't like peppermint with their cocoa?

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Servings: Makes 2 large cups

Ingredients:

• 16 oz boiling water

• 2 Traditional Medicinals Peppermint tea bags

• 4 oz very dark chocolate, broken up into pieces (70% cocoa or higher)

• ¼ cup heavy cream

• 1 Tbsp raw honey

• Whipped cream, for serving

Instructions:

• Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.

• Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.

• In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.

• Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil. 

Pour into two mugs, top with whipped cream, and enjoy!

Cilantro Lime Chicken

This is a quick easy recipe for busy cooks, just make this ahead with the marianate for extra flavor. For this recipe you can use thighs or chicken breast, I prefer breasts my son likes thighs, for a group meal do both, double the recipe.

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serves 4
Ingredients
6 chicken thighs - skinless, boneless (medium size)
3 tablespoons extra virgin olive oil
Juice and zest of 2 limes
¼ cup fresh cilantro - chopped
1 ½ tablespoons honey
½ tablespoon cayenne pepper
½ teaspoon red pepper flakes
½ teaspoon ground cumin
Salt/Pepper - to taste

Instructions

Pat the chicken thighs or breasts dry with paper towels.

In a large bowl or ziplock bag, add olive oil, juice and zest of the limes, cilantro, honey, cayenne pepper, red pepper flakes, cumin, salt and pepper with chicken thighs. Massage the chicken and set aside to marinade for 15 minutes.

Heat a non-stick skillet on medium/high heat. Add chicken with marinade, lay the thighs out flat. Cook chicken for 3 minutes on each side until caramelized. (to 165ºF internal temp)

Remove from the stove and serve immediately with rice, veggies or

Hamburger Stew

This stew is easy, inexpensive, some call it poor man's stew because it uses ground beef or chuck instead of beef roast. We like it a lot, instead of using roast, it's full of flavor with lots of spice, not too hot though.

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What you Need:

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 small can tomato sauce
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

(I use a tsp cajun seasoning instead of oregano and cayenne sometimes)
2-3 tbsp cornstarch for thickening

How to Make it:

1 In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

2 Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy. 

To thicken this mixture to a stew consistency, scoop out 1/2 cup broth, wisk in corn starch till blended, then stir back into your pot. Stir and let simmer just a few minutes till it thickens up.

3 Stew should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

Creamy Italian Sausage and Potato Soup

This is a easy soup, so creamy and full of flavor and so good. It really doesn't take long at all.

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Serves 6

INGREDIENTS
1 pound mild Italian sausage

1 small onion diced

3-4 cloves garlic minced
2 pounds Russet potatoes, diced slightly cooked first
6 cups low-sodium chicken stock
3 cups chopped kale or spinach
1 cup heavy cream
½ cup parmesan cheese, shredded
Kosher salt and black pepper, to taste
Olive oil, for garnish

How to Make it:

Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon from pot. Next cook your onions and garlic till slightly golden. Then you can drain the oil if there is a lot or you want, if there isn't much I leave it for flavor.

Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.

Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.

To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.

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