4 cups broth from cooked Corned Beef/Cabbage in crock pot
1/2 cup white wine vinegar
1/2 cup sugar
1/4 tsp salt
Add thickener 1/4 cup broth to 1/4 flour
Thursday, January 24, 2013
Chicken Pizza by Jannette Basham
Make pizza dough , spread on sheet and bake 15 min 350.
Salsa
Verde
Mozzarella
cheese
Shredded
chicken
garlic
onion
Cheddar
cheese
Cilantro
Tomato
diced
Mix
chicken/garlic, onion together. Add
Salsa Verde then mozzarella to cooked bread crust, add chicken mixture and spread, top with cheddar
cheese. Bake 350. Add tomato and cilantro mix to top.
Pinto! by Jannette Basham
PINTO!
Sort, rinse and soak desired amount of pinto beans in a very large pot
covered with water 4-5" above beans overnight. When you are ready to cook (plan on about 3 hours) Drain water and refill with fresh water 2" above beans. Cover and bring to boil. Lover heat to LOW and cook covered 3 hours or until beans are tender.
Add 1 large can green chilies. (or fresh chilies cut with seeds removed)
Add 1 lb COOKED ground beef seasoned with:
1 tsp garlic salt (3 cloves minced)
1 tsp salt
1/2 tsp. Pepper
1 tsp parsley
Serve with cubed cheddar cheese on top
Tortillas or rolls go nicely with this as well.
Chicken Fajitas by Jannette Basham
1 Tbsp coconut oil
heat oil, onions till tender. Add chicken, cumin, salt. Brown chicken. Add peppers.
1/2 yellow onion
(saute)
chicken
1/2 tsp cumin
2 tsp oregano
1/4 tsp sea salt
1 red pepper sliced
red leaf lettuce/romane
2 tomatoes diced
avacado
tortilla
heat oil, onions till tender. Add chicken, cumin, salt. Brown chicken. Add peppers.
Chicken topped Bell Peppers by Jannette Basham
Red Bell Peppers 1/4 sliced
6 green onions chopped
1/2 c. cilantro
2 cups mozzarella shredded
cooked chicken, shredded/diced/blended
1/3 c. majo
4 Tbsp lime or 2 Tbsp lime seasoning
1/2 c. sour cream
Mix onion and cilantro together. Use 1/2 onion mix, 1/2 cheese mix with chicken, majo and lime. Scoop into peppers, top with cheese and bake 5-7 min.
Mix sour cream, rest of onion mix put on top.
Chunky Meatball soup by Jannette Basham
Meatball Soup
*Meat
2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.
Bring to boil then simmer for 30 min. Add meat balls and simmer for 15 min.
2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.
* Soup
8 cups beef broth
6 cups water
Big carrots
Big sweet potato chunks
Big cut up cabbage purple and green
2 yellow onion
Bring to boil then simmer for 30 min. Add meat balls and simmer for 15 min.
Eggplant Lasagna by Jannette Basham
3 large eggplants sliced lengthwise 3/4 inch thick (4 slices each eggplant 2 layers for lasagna)
olive oil
2 cups sliced cremini mushrooms
4-6 garlic cloves minced
2 Tbsp fresh thyme
1 (15oz) whole milk ricotta cheese
1 small container cottage cheese
2 cups mozzarella cheese divided
5 large eggs
2 cups fresh parmesan/Asiago divided
3 Tbsp chopped fresh oregano
4 cups Marinara Sauce (see below)
Marinara Sauce
5 garlic cloves
1/4 cup olive oil
2 large onions
6 carrots blended
4 Tbsp tomato paste
3 cups diced/blended tomatoes
1 cup fresh basil leaves
4 Tbsp oregano
Steam eggplant until slightly tender. While steaming, add all the ingredients for the Marinara Sauce and cook in pot covered on low until carrots are tender.
Preheat oven 350.
In a medium skillet add 2 Tbsp olive oil and mushrooms. Sauté about 5 min. and add garlic and thyme.
In a large bowl add ricotta, cottage cheese, 1 cup mozzarella, eggs, 1 cup parmesan, oregano, mushroom mix, 2 tsp salt, 1/4 tsp pepper and mix well.
Brush baking dish with oil. Spread 1/3 of the marinara sauce over the bottom of dish. Lay 6 slices of eggplant followed by 1/2 ricotta mixture. Lay another 6 eggplant, rest of ricotta mixture and rest of marinara sauce. Top with rest of parmesan and mozzarella. Bake 30 min. or golden on top.
addthelove.blogspot.com
olive oil
2 cups sliced cremini mushrooms
4-6 garlic cloves minced
2 Tbsp fresh thyme
1 (15oz) whole milk ricotta cheese
1 small container cottage cheese
2 cups mozzarella cheese divided
5 large eggs
2 cups fresh parmesan/Asiago divided
3 Tbsp chopped fresh oregano
4 cups Marinara Sauce (see below)
Marinara Sauce
5 garlic cloves
1/4 cup olive oil
2 large onions
6 carrots blended
4 Tbsp tomato paste
3 cups diced/blended tomatoes
1 cup fresh basil leaves
4 Tbsp oregano
Steam eggplant until slightly tender. While steaming, add all the ingredients for the Marinara Sauce and cook in pot covered on low until carrots are tender.
Preheat oven 350.
In a medium skillet add 2 Tbsp olive oil and mushrooms. Sauté about 5 min. and add garlic and thyme.
In a large bowl add ricotta, cottage cheese, 1 cup mozzarella, eggs, 1 cup parmesan, oregano, mushroom mix, 2 tsp salt, 1/4 tsp pepper and mix well.
Brush baking dish with oil. Spread 1/3 of the marinara sauce over the bottom of dish. Lay 6 slices of eggplant followed by 1/2 ricotta mixture. Lay another 6 eggplant, rest of ricotta mixture and rest of marinara sauce. Top with rest of parmesan and mozzarella. Bake 30 min. or golden on top.
addthelove.blogspot.com
Authentic Irish Stew by Jannette Basham
Irish Stew
4+ cups beef broth or chicken broth
2 tsp marjoram
2 tsp parsley
1 1 /2 tsp salt
1 tsp garlic powder (or 2 cloves fresh)
3/4 tsp pepper
1 pkg lamb bits
Leeks
Carrots (big pieces)
Green beans
Potatoes
Stir all together and cook on low 3 hours in crock pot/slow cooker.
2 tsp marjoram
2 tsp parsley
1 1 /2 tsp salt
1 tsp garlic powder (or 2 cloves fresh)
3/4 tsp pepper
1 pkg lamb bits
Leeks
Carrots (big pieces)
Green beans
Potatoes
Stir all together and cook on low 3 hours in crock pot/slow cooker.
Almond flour pancakes by Jannette Basham
Almond Flour Pankcakes
1 1/2 cups Almond Meal
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp + cinnamon
3 eggs room temperature
5 TBSP coconut milk
2 TBSP honey
1 tsp vanilla
Mix all the dry together then add the liquid. Set aside 5 min. Heat skillet with coconut oil. ENJOY!
Serves 4
Calories per serving: 366
Carbs: 16
Fat (these are good fats): 28
Protein: 15
1 1/2 cups Almond Meal
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp + cinnamon
3 eggs room temperature
5 TBSP coconut milk
2 TBSP honey
1 tsp vanilla
Mix all the dry together then add the liquid. Set aside 5 min. Heat skillet with coconut oil. ENJOY!
Serves 4
Calories per serving: 366
Carbs: 16
Fat (these are good fats): 28
Protein: 15
make up a bunch, put in freezer and pop in the toaster when you need a fast snack!
Ratatouille Protein Style (2 versions) by Jannette Basham
Ratatouille Protein Style (2 versions)
I have not made this yet, but here is the recipe I am going to use when I do make it. There are two ways to make this. In a large pot or fancy in a dish.
PRETTY VERSION:
SAUCE:
2 red bell peppers
1 yellow onion
4 tomatoes seeded
4 garlic cloves
1/2 tsp marjoram, thyme, basil
1 bay leaf
Boil until looks like a nice sauce.
FIXINS'
1 lb lean ground beef cooked (optional)
4+ zucchini
4+ yellow squash
Japanese eggplant (1 large eggplant)
4+ roma/plum tomatoes seeded
Slice all veggies 1/4" thick or as desired. Place cooked ground beef as a layer on bottom of dish. Pour sauce over top. Arrange by alternating veggies UPRIGHT. Cover with parchment paper. Bake 350 until tender.
BIG POT VERSION:
*** to keep each individual veggies flavor, you can cook them separately then mix together before serving.
1 yellow onion sliced
4 garlic cloves
1 bay leaf
1 large eggplant 1/2" pieces
4 zucchini cut in half and then in 1/2" pieces
4 yellow squash cut the same
1 red, yellow, orange bell peppers cut into chunks
4 plum tomatoes BIG chunks
1/2 tsp marjoram, thyme
1 lb lean beef cooked (optional)
1 tsp salt
1/2 c. fresh basil
1/2 tsp. pepper
In a large pot add 3 TBSP olive oil, onion, garlic, bay leaf and eggplant. Cook 8 min. Add zucchini, squash, peppers, tomatoes, marjoram and thyme. Cook another 7 min or until tender. Stir in salt, basil and pepper.
***LEFTOVERS CAN BE USED AS A PIZZA TOPPING***
PRETTY VERSION:
SAUCE:
2 red bell peppers
1 yellow onion
4 tomatoes seeded
4 garlic cloves
1/2 tsp marjoram, thyme, basil
1 bay leaf
Boil until looks like a nice sauce.
FIXINS'
1 lb lean ground beef cooked (optional)
4+ zucchini
4+ yellow squash
Japanese eggplant (1 large eggplant)
4+ roma/plum tomatoes seeded
Slice all veggies 1/4" thick or as desired. Place cooked ground beef as a layer on bottom of dish. Pour sauce over top. Arrange by alternating veggies UPRIGHT. Cover with parchment paper. Bake 350 until tender.
BIG POT VERSION:
*** to keep each individual veggies flavor, you can cook them separately then mix together before serving.
1 yellow onion sliced
4 garlic cloves
1 bay leaf
1 large eggplant 1/2" pieces
4 zucchini cut in half and then in 1/2" pieces
4 yellow squash cut the same
1 red, yellow, orange bell peppers cut into chunks
4 plum tomatoes BIG chunks
1/2 tsp marjoram, thyme
1 lb lean beef cooked (optional)
1 tsp salt
1/2 c. fresh basil
1/2 tsp. pepper
In a large pot add 3 TBSP olive oil, onion, garlic, bay leaf and eggplant. Cook 8 min. Add zucchini, squash, peppers, tomatoes, marjoram and thyme. Cook another 7 min or until tender. Stir in salt, basil and pepper.
***LEFTOVERS CAN BE USED AS A PIZZA TOPPING***
Veggie Heaven by Jannette Basham
Veggie Heaven
Serves 8+
2 TBSP olive oil
2 Yellow onion
4 garlic
4 zucchini
4 yellow squash
3 sweet potato (I use sweet because regular potatoes are way too starchy, up to you)
4 tomato
1 1/2 tsp thyme
1 lb lean beef cooked (optional)
salt and pepper
Italian cheese
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of a baking dish with non-stick spray. Layer beef and softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 35 minutes. Remove the foil, top with cheese and bake for another 15 minutes or until the cheese is golden brown.
Serves 8+
2 TBSP olive oil
2 Yellow onion
4 garlic
4 zucchini
4 yellow squash
3 sweet potato (I use sweet because regular potatoes are way too starchy, up to you)
4 tomato
1 1/2 tsp thyme
1 lb lean beef cooked (optional)
salt and pepper
Italian cheese
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of a baking dish with non-stick spray. Layer beef and softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 35 minutes. Remove the foil, top with cheese and bake for another 15 minutes or until the cheese is golden brown.
Caulliflower Rice by Jannette Basham
Cauliflower Rice!
Yes, substitute this for what ever you would use rice. Under stir fry, meat, fish, in soups ANYTHING!
Serving 8+ people
2 heads cauliflower
4 TBSP Olive oil/Coconut oil
BLENDER/Food processor
Pulse until size of cooked rice and saute in oil about 10 min. simmer covered another 15 min or until tender.
Yes, substitute this for what ever you would use rice. Under stir fry, meat, fish, in soups ANYTHING!
Serving 8+ people
2 heads cauliflower
4 TBSP Olive oil/Coconut oil
BLENDER/Food processor
Pulse until size of cooked rice and saute in oil about 10 min. simmer covered another 15 min or until tender.
Tamale Pie by Jannette Basham
Tamale Pie
You can pretty much add any left over veggie you have in the fridge to this and it will taste good.
Serves 12+
Filling:
2 onions
4 garlic cloves
3 TBSP olive oil
1 1/2 tsp Cumin
2 cans black beans
1 can kidney beans
1 can pinto beans
(or 4 cups worth of any beans you like)
4+ TBSP tomato paste
2 cans olives cut in half
1 green pepper
5 celery stocks
1 pkg mushrooms
1 lge zucchini
1 bag baby spinach
1-2 lbs ground beef
1 can corn (optional, I do not)
Saute onion and garlic 5 min. Add cumin. Mash beans and add to onion and garlic. Add tomato paste and rest of veggies and beef.
Corn Meal: (this is optional if you are on a low carb diet, I make half with half w/out)
6 cups boiling water
3 cups corn meal
1 tsp salt
Boil water and SLOWLY add cornmeal and salt stirring constantly until thick. Grease 2 lge deep dishes and spread cornmeal on bottom. Pour bean mixture over top. Bake 350. 30 min. Cover top with cheese (optional). Bake additional 10 min.
Serves 12+
Filling:
2 onions
4 garlic cloves
3 TBSP olive oil
1 1/2 tsp Cumin
2 cans black beans
1 can kidney beans
1 can pinto beans
(or 4 cups worth of any beans you like)
4+ TBSP tomato paste
2 cans olives cut in half
1 green pepper
5 celery stocks
1 pkg mushrooms
1 lge zucchini
1 bag baby spinach
1-2 lbs ground beef
1 can corn (optional, I do not)
Saute onion and garlic 5 min. Add cumin. Mash beans and add to onion and garlic. Add tomato paste and rest of veggies and beef.
Corn Meal: (this is optional if you are on a low carb diet, I make half with half w/out)
6 cups boiling water
3 cups corn meal
1 tsp salt
Boil water and SLOWLY add cornmeal and salt stirring constantly until thick. Grease 2 lge deep dishes and spread cornmeal on bottom. Pour bean mixture over top. Bake 350. 30 min. Cover top with cheese (optional). Bake additional 10 min.
Cole Slaw by Jannette Basham
Serves 8+
1/2 head green cabbage
1/2 head purple cabbage
3 cups shredded carrots
2 cups pecan halves
2 cups cubed chicken/turkey
1 large apple cut into small pieces
Drizzle with olive oil and balsamic vinegar
Coconut Chicken by Jannette Basham
Serves 8
12+ chicken tenderloins (or chicken of your choice, cook accordingly)
2 eggs beaten
Mix:
1 cup Almond flour
1 cup unsweetened coconut flakes
1/4 tsp sea salt
3 TBSP coconut oil
Heat coconut oil in large non-stick skillet. Dip chicken in egg then flour mixture. Fry 4-5 min each side.
Mushroom, Red Pepper and Zucchini mix by Jannette Basham
3 Red bell peppers
1-2 bags crimini mushrooms
2 TBSP coconut oil
1/2 cup fresh basil
1 lemon juiced
sea salt
Cut vegetables into large pieces. Heat coconut oil in deep skillet. Add all vegetables and saute 8 min or until slightly tender. Remove from heat and add basil, lemon juice and sprinkle lightly with sea salt.
Thursday, July 26, 2012
Chicken Saltimbocca and Garlic Lemon Butter Sauce
4 boneless, skinless chicken breast halves, cut into strips, lightly pounded to an even thickness
2 tablespoons butter
2 garlic gloves minced
Kosher Salt
Italian Bread Crumbs
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips
Directions:
Heat up butter and garlic on stove till garlic is soft. Grill Chicken in pan just to seal in the juice. Your chicken should be white all over. Place on a cookie sheet with parchment paper. Sprinkle Kosher Salt on top of chicken to liking and follow with bread crumbs. Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella. Oven should be heated to 300 and bake for 15 minutes or until chicken is fully cooked.
SAUCE
1 lb. linguine or fettuccine
2 garlic cloves, minced
4 tbsp. butter
1 c. heavy cream
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
5 drops of doterra's lemon essential oil
Directions:
In a saucepan over medium heat, melt the butter and cook the garlic and until very fragrant and soft.
Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding 3/4 the Parmesan cheese and the lemon essential oil. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.
Sorry I don't have a picture of the final product. We gobbled down every single last piece of it before it occurred to me that I should have taken a final picture. :)
2 tablespoons butter
2 garlic gloves minced
Kosher Salt
Italian Bread Crumbs
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips
Directions:
Heat up butter and garlic on stove till garlic is soft. Grill Chicken in pan just to seal in the juice. Your chicken should be white all over. Place on a cookie sheet with parchment paper. Sprinkle Kosher Salt on top of chicken to liking and follow with bread crumbs. Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella. Oven should be heated to 300 and bake for 15 minutes or until chicken is fully cooked.
SAUCE
1 lb. linguine or fettuccine
2 garlic cloves, minced
4 tbsp. butter
1 c. heavy cream
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
5 drops of doterra's lemon essential oil
Directions:
In a saucepan over medium heat, melt the butter and cook the garlic and until very fragrant and soft.
Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding 3/4 the Parmesan cheese and the lemon essential oil. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.
Rosemary and Thyme Rolls
Ingredients
- 1 (.25 ounce) packages active dry yeast
- 1 and 1/4 cups warm water (110 degrees F/45 degrees C)
- 3 drops of doTERRA Thyme Essential Oil and 1 drop of Rosemary
- 1 teaspoons salt
- 1 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 tbsp of butter with 1 drop of rosemary mixed in
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add Essential Oils
- Add salt, oil and 2 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into rolls. Place rolls on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Brush butter and rosemary mixture over the rolls
- Bake in preheated oven for 10 minutes. Add a second coat and bake another 5 minutes or until golden. Cool on wire racks.
Pumpkin Spice Chocolate Chip Cookies with Cinnamon Frosting
Sift together:
2 Cups flour
1/2 tsp. cinnamon
1/4 tsp cloves
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
Cream together:
1/2 cup shortening
3/4 Cup sugar
1 egg
Other Ingredients
1 cup pumpkin pie filling
half a bag of milk chocolate chips
Add sifted ingredients with creamed mixture and 1 cup of Pumpkin Pie Filling. Stir in chocolate chips. (I did half the sifted ingredients with 1/2 of pumpkin, mixed it together and then finished with the rest of the sifted ingredients and pie filling.)
Bake 375 for 10-15 min (11 minutes seemed perfect)
Cinnamon Frosting
1 stick of butter, softened
4 cups of confectioners’ sugar
1/4 cup of milk
1 tsp. vanilla extract (optional)
1 to 2 tsp. ground cinnamon
2 Cups flour
1/2 tsp. cinnamon
1/4 tsp cloves
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
Cream together:
1/2 cup shortening
3/4 Cup sugar
1 egg
Other Ingredients
1 cup pumpkin pie filling
half a bag of milk chocolate chips
Add sifted ingredients with creamed mixture and 1 cup of Pumpkin Pie Filling. Stir in chocolate chips. (I did half the sifted ingredients with 1/2 of pumpkin, mixed it together and then finished with the rest of the sifted ingredients and pie filling.)
Bake 375 for 10-15 min (11 minutes seemed perfect)
Cinnamon Frosting
1 stick of butter, softened
4 cups of confectioners’ sugar
1/4 cup of milk
1 tsp. vanilla extract (optional)
1 to 2 tsp. ground cinnamon
- Put the butter in the bowl of a stand mixer (or use a regular bowl and a hand mixer) and beat until smooth.
- Add the confectioners’ sugar, milk, vanilla and cinnamon*.
- Mix until blended and creamy; make sure to scrape the bowl with a spatula occasionally to get any renegade cinnamon hiding at the bottom.
- Frost the cookies once they’ve cooled.
Friday, May 11, 2012
Crock Pot ROAST - AMAZING! Jannette Basham
3-4 lb rump/arm roast (I got Trader Joe's roast of course YUM!)
2 cups Carrots diced small
4-6 White Potatoes diced small
2 Yellow Onions diced small
3 Garlic Cloves chopped
1 green/red bell pepper or 1 Anaheim chile diced small
2 tsp salt
1/2 tsp pepper
1 Pkg Mushrooms (optional)
1 1/2 tsp Brown gravy mix
3 TBSP flour
1/4 c. cold water
Place roast in crock pot, mix the flour, water and brown gravy mix into a thick sauce like paste. Pour over the meat. Sprinkle the salt, pepper and garlic over the top of meat and sauce. Place carrots, potatoes, bell pepper and onion around and on top of meat.
Cook in crock pot over LOW heat for 10 hours. Once meat is tender about 8 hours, you can shred the meat and stir. Continue to cook remaining time.
There is NO water or broth in this. That is OKAY. The fat from the meat and fluid from the veggies will make this PERFECT!
I served this with a side of cooked squash/zucchini and a blue corn tortilla. To mix it up another day you can add black beans and/or corn.
Paste/sauce on top with salt and pepper and garlic:
Onion, potato and carrots around it:
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