Maxwell Tamale Pie

Category: Muffins, Cornbread, Baking


Ingredients:

Filling:
1 lb. lean ground beef
1/4 c. onion, chopped finely
1 garlic clove, chopped finely
drizzle of olive oil
1 can corn
1 can black olives, chopped
1 can of beans ( I use pinto or pinquito)
1 can El Pato sauce
1 can chopped tomatoes
1/3 tsp. chilli powder
1/3 cup bell peppers, chopped
dash of fresh parsley
seasonings, salt and pepper to taste
For the crust:
2 cups Krusteaz Corn Muffin Mix
1 Egg
1/2 c milk
pinch of paprika
pinch of parsley

Directions:
Heat up olive oil, add onion and garlic and sautee until lightly golden brown. Add beef and cook throughly. Drain excess fat. Add seasonings, salt and pepper, and can of El Pato sauce. Cook for about 5 mins. Add corn, beans, olives and tomatoes. stir until all well blended in. once that's done, transfer filling to a square baking dish. On a separate bowl, mix all the crust ingredients together in a bowl until creamy. Immediately pour over filling and bake in oven at 350 for 40-45 mins
*Hint: the corn bread mix will double in size as it bakes so you need to use a tall square baking dish in order for it not to spill over. I use a 8x8 pyrex because it is taller and more compact than a 13x9 or a 8x8.

Maxwell Tamale Pie

Beef and Barley Soup

Category: Soups, Stews, Salads and Sauces

Ingredients:
3/4 c. lentils
1 c. barley
1 onion, chopped
1 lb. beef, (I use stew beef), cooked and browned
2 cans tomatoes
1 Tbsp. Parsley
1 tsp. beef bouillon
1 clove garlic
1/4 tsp. pepper
1 tsp. chili powder
3 bay leaves
1/4 tsp. oregano
2 tsp. salt
10 c. water

Directions:
Brown beef with onion and garlic. Drain. Add remaining ingredients, bring to a boil, cover the pot and let it simmer for 1-2hrs. or until lentils are tender.
Hint: Add the 2 tsp. salt at the end or the lentils will be tough.


Beef and Barley Soup



Bacon/Zucchini/Spinach/Mushroom/Grilled Chicken in Garlic Alfredo Sauce Pizza

Category:  Pizza, Miscellaneous

Ingredients:
5 strips of bacon, cooked in the microwave to reduce grease
1 cup cheese ( I used a pepper jack, mozzarella and parmesan mix, but use whatever cheese you like)
1/2 zucchinni, chopped thinly
1 cup fresh spinach
1 cup mushroom
1/4 bell peppers
1 cup cooked chicken (either leftovers, or cook a breast or any chicken of your choice on a pan before adding it to pizza)
1/2 cup Alfredo Sauce ( I like to use Barilla)
1/3 cup chopped garlic
Olive oil
1 Pizza crust ( I used Pappa Murphy's, they sell you a crust for 2 bucks, or you can use bobboli or any crust of your choice)

Directions:
Sautee cooked chicken with olive oil, seasonings and add mushrooms, garlic and zucchinni. Spread the Alfredo sauce all over the pizza. Add cheese, then spread the spinach throughout the pizza. Add the mushroom and zucchini, bell peppers and garlic mix. Add bacon. Finish with more cheese. Drizzle a little olive oil on top, sprinkle some parmesan. Bake it for the time listed on your pizza crust. Pappa Murphy's recommends 20-25 mins. at 425 degrees.

Macho Maxwell Beefy Inside Out Pepperjack Jalapeno Bacon Burger

Main Courses: Beef


Ingredients:
1 lb. ground beef, thawed
1/2 cup jalapenos
1/2 cup cheese
2 strips of cooked bacon
pinch of salt, pepper, montreal seasoning, and garlic powder
1/3 cup your favorite bbq sauce (we use bone suckin' sauce)
hamburger buns of choice (we use the bolero buns from Save Mart, they are man buns! or get creative and use ciabbata bread)
mayonnaise lid (or any other round lid that conforms to make a bun sized patty)


Directions:
Line your lid with plastic wrap.
In a bowl, mix ground beef, dry seasonings and bbq sauce.
Form patties thin (about 1/8 ounce patty) into the lid. Pat a groove into the middle of the patty. Add cheese, jalapenos and bacon inside groove. Cover with another 1/8 ounce ground beef. Form patty together by squeezing it into lid. To form nice and tight flip the lid over and press down firmly on the counter or cutting board. Pull sides of plastic wrap and lift the lid. Patty should be packed firmly when you remove from lid.
BBQ on medium slightly longer than usual because patty is thicker and it will fall apart if not cooked throughly.
Place it on a bun and enjoy with all your fixings, the sooner the better, (all that tasty cheese will ooze out upon your first chomp!)


CAUTION: Tasty cheese within will be molten! PLEASE enjoy responsibly.
You can check the step-by-step photos under the recipe box photo album if it would be easier :0)
Be creative: add 1-3 of YOUR favorite ingredients to the inside of the burger.







Start forming your patty



use part of the ground beef to make the first patty into the lid



make a groove for the filling

This is what the inside looks like

Press it firmly into lid

Make sure all sides are well rounded

Ready to Q

Yuuuum

Chicken Breast with Tomatoes, Zucchini and Red Potatoes

Main Courses: Poultry, Pasta and Casseroles

Ingredients:
 2 Chicken Breasts deboned
1/3 cup onion
1/4 tsp. of garlic chopped
1/4 tsp. of butter
2 bay leaves
1/4 c. celery, chopped
1/4 tsp. olive oil
2 tomatoes, sliced
1 zucchini, sliced
4 small red potatoes, cut in halves
1/2 cup El Pato tomato sauce
1/4 c. parsley, chopped
1/4 c. basil, chopped
1/2 c. red wine
salt to taste

Directions:
Brown garlic and onion in skillet with butter. As it starts browning, add chicken breasts. sautee chicken for about 15 mins or until golden brown. On a separate pot, boil red potatoes for 15 mins. or until slightly hard but tender enough to poke with knife. drain water off the potatoes.
Add El pato tomato sauce, bay leaves, seasonings (basil, oregano, salt) to chicken, continue cooking for a few minutes and add the wine. cover for about 3 mins. (do not overcook your breasts or they will be dry)
add tomatoes, and zucchini, continue cooking for another 5-7 mins. Add potatoes, stir. cook for another 5 minutes so it all absorbs the delicious flavors together. sprinkle with more basil or oregano. Serve and enjoy!

Chicken Breast with Tomato, Zucchini and Red Potatoes

Tomato, Mozzarella and Basil Bruschetta Slices

Category: Appetizers & Sides


Ingredients:
4 tomatoes, sliced (your choice of thickness)
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
1/4 tsp. chopped garlic
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions:
Toss tomato slices in a bowl with your choice of seasonings and olive oil. Preheat oven to 375 degrees and line tomato slices on a cookie sheet. Bake for about 15 min. or until tomatoes have a golden brown crust. In a small mixing bowl, chop a portion of the basil, mix the chopped garlic with some olive oil. set aside.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the basil and chopped garlic mix on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread tomato slices on each piece.

Tomato, Mozzarella and Basil Bruschetta Slices

Chicken with Aioli and Arugula Wrap

Category: Wraps

Ingredients:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: La Tortilla Factory 100 calorie)
1 1/3 cups baby arugula
For the Aioli:
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Pinch of salt and black pepper to taste

Directions:
For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
For the Wrap: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter.
Serve.

Chicken with Aioli and Arugula Wrap

Pappardelle with Chicken, Aspargus and Porcini Mushrooms

Category: Main Courses: Poultry, Pasta and Casseroles


Ingredients:
3/8 c. dried porcini mushrooms

3/4 c. water

1 lb. canned chopped tomatoes
1 fresh red chile, seeded and finely chopped
3 tbsp. olive oil
2 small chicken breasts, cut into strips
2 garlic cloves, finely chopped
1 bunch of aspargus, cut in 3's, chop the ends off
2 cups dried pappardelle
salt and pepper to taste
2 tbsp. chopped fresh flat-leaf parsley, reserve some for garnish

Directions:
 Place the porcini in a small bowl, add the hot water, and let soak for 20 mins. Meanwhile, place the tomatoes and their can juices in a heavy-bottom pan and break them up with a wooden spoon, then stir in the chile. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 30 minutes, or until reduced.
Remove the mushrooms from their soaking liquid with a slotted spoon, reserving the liquid. Strain the liquid through a coffee filter paper into the tomatoes and simmer for an additional 15 minutes. Meanwhile, heat 2 tbsp. of the olive oil in a heavy bottom skillet. Add the chicken and cook, stirring frequently, until golden brown and all tender. Stir in the mushrooms, aspargus and garlic and cook for 5 mins.
While the chicken is cooking, bring a large, heavy-bottom pan of lightly salted water to a boil. Add the pasta, and cook for 8-10 mins (al dente). Drain well, transfer to a warmed serving dish, drizzle with the remaining olive oil, and toss lightly. Stir the chicken mixture into the tomato sauce, season to taste with salt and pepper, and spoon it into the pasta. Toss lightly, sprinkle with parsley and serve.

Grilled Salmon with Mango Salsa

Category:  Main Courses:  Seafood

Ingredients:

1 1/2 pounds salmon fillets
lemon pepper to taste
montreal seasoning to taste
garlic powder to taste
salt and pepper to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup Olive Oil
Rosemary sprigs


**For the salsa:


1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
1 can of black beans (optional: my recipe didn't actually have black beans)
1 can of fiesta corn
Salt, pepper, and hot sauce to taste

Directions:
 Season salmon with all ingredients. If baking it in the oven, drizzle olive oil on top and bake it. If wrapping in foil and bbq'n, drizzle oil on top, and grill it. Make a sauce with just the soy sauce and brown sugar and brush on salmon 5 mins. before removing from heat.
make the salsa and serve with salmon.
It goes great on a bed of fresh green salad! enjoy!

Grilled Salmon with Mango Salsa

Easy Spinach and Cheese Ravioli with Shrimp

Category: Breads, Pasta

Ingredients:
10-12 raviolis
1 cup of medium cooked, peeled and deveined shrimp (with or without tail)
1/2 c. parmesan cheese, grated
1/2 tbs. olive oil
salt and pepper to taste
1/4 c. peas
chopped parsley, for garnish

Directions:
in a medium pot, bring 6 qts. water to a boil in high heat.  Once it's boiling, add ravioli and turn heat down to medium heat (you want to make sure the ravioli cook slowly, otherwise the filling will burst out of them).  add salt and a drizzle of olive oil to the pot.  Boil for about 10 mins. 
When ready, remove from heat, drain water and move into a warmed bowl, add the olive oil and toss lightly until all coated with oil.  Set aside until ready to use.
In skillet, drizzle a little olive oil, and sautee the shrimp. It should take about 5 mins or until they turn light pink. (don't overcook your shrimp or it will be like chewing on an eraser). add the peas, sautee for another 2 mins and add the parmesan cheese and salt and pepper to taste.  Blend it all together and add the raviolis, mix it all in and remove from heat.  Garnish with parsley and serve immediately.  Garlic bread goes great with it!!



Spinach and Cheese Ravioli with Shrimp



Chili con Carne

 Ingredients:

1 lb. lean braising beef

1 tbsp. olive oil

1 large onion

2-4 garlic cloves, crushed

1 3/4 c. tomato sauce or juice

1/2 can of El Pato Mexican Sauce

1/4 tsp. of sugar or sweetener of your choice

1 can of diced tomatoes

1-2 tbsp. sweet chili sauce

1 tsp. ground cumin

1 can red beans drained and rinsed

1 can pinto or pinquito beans drained and rinsed

1/2 tsp. dried oregano

2 tbsp. chopped fresh parsley

salt and pepper to taste

fresh parsley to garnish, white rice and tortillas to serve

Directions:
Using a sharp knife, cute the beef into 3/4 in. cubes.  Heat the oil in large casserole and cook the beef over medium heat until well seared on all sides.  Remove the beef from casserole with a slotted spoon and set aside until ready to use.

Add the onions and garlic to the casserole and cook until lightly browned, about 1-2 mins. stir in tomatoes and tomato sauce or juice, bring to a boil.  Return the beef to the casserole and add the chili sauce, cumin, and salt and pepper to taste.  Cover and cook for about 1 hr. or until the beef is almost tender. 
Stir in the kidney and pinto beans, oregano, parsley and adjust the seasonings to taste, if necessary. Preheat oven to 350 degrees, cover the casserole and bake for 45 mins, Transfer to a warm plate, garnish with parsley and serve immediately with tortillas and white rice.



Brown the beef in a casserole

Remove the beef, save until ready to use. Sautee the garlic and add the tomatoes



Add the beans



Chili Con Carne

Cream of Broccoli and Cheddar with Prosciutto Soup

Ingredients:
2 c. water
2 c. milk ( I use 0% fat)
1/2 tsp. olive oil
1 can condensed cream of chicken soup
Salt and Pepper to taste
1 clove of garlic, chopped finely
1/4 tbsp. parsley flakes
4 medium size potatoes
1 16oz. bag of chopped broccoli ( or you can buy the broccoli bunch it and chop yourself)
1 c. chopped and cooked prosciutto
1 c. cheddar cheese, grated


Directions:
Sautee the garlic and prosciutto with olive oil, when it starts to get golden brown, add the water and seasonings.  add the potatoes, cook for 7-9 mins. or until it's tender.  Add milk and broccoli, bring to a boil, reduce heat and cook for another 5-7 mins.  When the broccoli is also tender, add the cheddar and turn the stove off.  Use the kitchen wand to mush up the broccoli and potatoes. Sprinkle with parsley flakes and serve.  Also good with a dollop of sour cream.  

*Hint: I didn't mush the broccoli because Jared is not a big fan of broccoli and this way, I can scoop all the broccoli into my bowl, and he can have the soup.  If you have one of those "boys" in your house who won't eat it but enjoy the soup, then just leave it how it is.