Friday, January 18, 2013

Asparagus with a Dijon Mustard Sauce

January 15, 2013

What You Need:

  • 2 Teaspoons of Dijon Mustard
  • 3 Tablespoons of Red Wine Vinegar
  • 2 Tablespoons of Olive Oil
  • 4 Teaspoons of chopped Parsley 
  • Salt and Pepper To Taste
  • About 1 Pound or more of Asparagus
  • Additional Olive Oil for Roasting


 1. Trim the ends off of the aparagus
 2. Line a cookie sheet with foil
 3. Arrange the asparagus in a single layer
 4. In a bowl whisk mustard, vinegar, oil, and parsley. Set aside
 5. Drizzle with olive oil and move the asparagus around to fully coat.
 6. Sprinkle with salt and pepper
 7. Cook under the broiler for 2-4 minutes until tender but crisp.
  8. Remove from the oven and plate, drizzling about 1 tablespoon of the dijon mustard sauce over top of each serving.
 9. Enjoy!

Pan Seared Herb and Lemon Salmon With a Garlic Sauce

January 16, 2013

What You Need:

  • 4-5 Garlic Cloves
  • 2 Teaspoons of Herbs De Provence
  • 2 Teaspoons of Red Wine Vinegar
  • 2 Teaspoons of Olive Oil 
  • 4 Tablespoons of Dijon Mustard
  • Olive Oil for Pan Searing
  • 4 Salmon Fillets
  • Salt and Pepper to taste
  • Dash of Garlic Salt
  • 4 Lemon Wedges 


 1. In a food processor, combine garlic, Herbs de Provence, Red wine vinegar, oil, and dijon mustard. Pulse until a chunky paste forms. 
 2. Season salmon with salt and pepper, as well as a dash of garlic salt. 
 3. Heat enough oil to cover the bottom of a skillet and heat the pan over medium-high heat. 
 4. Place the salmon in the pan skin side up first and do not move the fish, let cook for 4 minutes. 
 5. After 4 minutes, flip the Salmon and cook skin side down for another 4 minutes. 
 6. Plate the salmon and drizzle the Garlic Sauce on top, Drizzle with lemon juice and serve!

Saturday, January 5, 2013

Home Style Meaty Classic Beef Chili

January 3, 2013

What You Need:

  • 1 Medium White Onion, Finely chopped
  • 1 Medium Green Pepper, Diced
  • 4 Cloves of Garlic, Roughly Chopped
  • 2 1/2 Pounds of Ground Beef
  • 1 28 Ounce Can of Diced Tomatoes
  • 1 15 Ounce Can of  Dark Red Kidney Beans
  • 1 6 Ounce Can of Tomato Paste
  • 2 Cups of Water
  • 1 Teaspoon or 1 Cube of Beef Bouillon
  • 3 Teaspoons of Ground Cumin Seasoning
  • 2 Teaspoons of Dried Oregano Leave
  • 2 Teaspoons of Salt
  • Dash of Crushed Red Pepper
  • 1 Bay Leaf
  • 1 10 Ounce Can of Diced Tomatoes and Green Chilies 
  • 2 Cups of Mozzarella Cheese


 1. Brown and drain the ground beef.
 2. Directly in the crock pot combine, 1 chopped onion, 1 diced green pepper, and 4 cloves of roughly chopped garlic. 

 3. Thoroughly mix in the ground beef until combined.
 4. In a seperate bowl combine 
             -1 28 Ounce can of diced tomatoes
             -1 15 Ounce can of dark red kidney beans
             -1 6 Ounce can of tomato paste
             -2 Cups of water
             -1 Teaspoon or 1 cube of beef bouillon
             -3 Teaspoons of ground cumin seasoning
             -2 Teaspoons of dried oregano leaves
             -2 Teaspoons of Salt
             -Dash of Crushed red pepper
             -1 Bay Leaf
             -1 10 Ounce can of diced tomatoes and green chilies
5. Stir the mixture into the crock pot and thoroughly combine
6. Cover and cook until heated all through and vegetables are tender but still crisp. 
             *Chef's Tip*- I cooked on Low for 3 1/2 Hours
7. Top with mozzarella cheese, to your liking
8. Enjoy!

Cinnamon Sugar Donuts

January 5, 2013

What You Need:

  • 1 Cup of Water
  • 2 1/2 Tablespoons of White Sugar
  • 1/2 Teaspoon of Salt
  • 2 Tablespoons of Vegetable Oil
  • 1 Cup of All-Purpose Flour
  • 1 Teaspoon of Vanilla Flavoring
  • Vegetable Oil for Frying
  • 1/2 Cup of white sugar
  • 1 Teaspoon of Cinnamon


 1. In a saucepan over medium- medium/hight heat, combine: 
                 -1 cup of water
                 - 2 1/2 Tablespoons of Sugar
                 - 1/2 Teaspoon of Salt
                 - 2 Tablespoons of Vegetable Oil
                 - 1 Teaspoon of vanilla flavoring

 2. Bring just to a boil and remove from heat.
 3. Stir in 1 cup of flour. 
 4. Heat oil in a fryer or a deep saucepan to 350-375 degrees. 
 5. Roll the dough into very small rounded balls. 

 6. Carefully drop into the fryer basket till the bottom is covered and fry until golden brown. About 2-5 minutes depending on temperature
 7. Combine 1/2 cup of white sugar and 1 teaspoon of cinnamon

 8. Drain and roll donuts in cinnamon sugar.

 9. Enjoy!

Indian Reserve Cornbread Muffins

January 3, 2013

What You Need:

  • 2 Cups of Yellow Corn Meal
  • 2 Cups of Flour
  • 1/2 Cup of Sugar
  • 6 Teaspoons of Baking Powder
  • 2 Teaspoons of Salt
  • 1/2 Cup of Oil
  • 2 Cups of Milk 
  • 2 Eggs


 1. Preheat oven to 425 degrees,
 2. In a large bowl combine all the ingredients above with a fork or whisk until thoroughly mixed.

 3. Grease the bottom of a muffin pan with shortening or cooking spray.

 4. Soon the cornbread batter into the cups about 3/4 full

 5. Bake for about 15 minutes

*Makes about 18 muffins

Little Chocolate Covered Pretzels

January 2, 2013

What You Need:

  • 14-16 ounces of milk chocolate chips
  • 12 ounces of dipping stick pretzels
  • 1 1/2 cup of water


 1. Boil 1 1/2 cup of water on high heat.
 2. Turn off the heat but keep the pan on the burner. 
 3. Place a bowl over the saucepan and melt the chocolate.
 4. Use a rubber spatula to make sure all of the chocolates melted. 

 5. At this point, you can either dip the pretzels into the chocolate bowl (which should still be on the saucepan) or get some chocolate on the spatula and roll the pretzel in the chocolate (this method shown above)
 6. Place on either a wax papered or foil prepared baking sheet
 7. Finally, place in the fridge for at least 30 minutes to harden the chocolate

*Chefs Tip: Roll in sprinkles before the chocolate hardens*

Thursday, January 3, 2013

My Take On A Cookie Cake

My Take On A Cookie Cake

January 1, 2013

What You Will Need
  • 1 stick of butter (softened but not melted)
  • 2 eggs
  • 1 3/4 cup of sugar
  • 2 Teaspoons of cinnamon
  • 2 cups of flour
  • 8 ounces of sour cream
  • 1 teaspoon of vanilla
  • 1 1/2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 12 ounces of semi-sweet chocolate chips

 1. Preheat the oven to 350 degrees
 2. In a large mixing bowl combine the following: 1 stick of butter, 2 eggs, and 1 cup of sugar. Mix until very Creamy
               1. *Chefs Tip* I started with a wooden spoon and finished with electric beaters to achieve a smooth, creamy texture
 3. In the same bowl add in: 2 cups of flour, 8 ounces of sour cream, 1 teaspoon of vanilla, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, and the 12 ounces of semi-sweet chocolate chips. Mix well. 
               1. *Chefs Tip* I used both a spoon and electric beaters to thoroughly mix the "cookie dough"
 4. In a seperate bowl, combine 3/4 cup of sugar and 2 teaspoons of cinnamon

 5. Grease a 13 x 9 pan with either shortening or non stick cooking spray
 6. Pour half of the batter on the bottom, it should be a thin layer, just covering. Sprinkle half of the cinnamon-sugar mixture onto the bottom cookie layer. 

 7. Add the remaining batter on top of the cinnamon sugar. The batter should be a little uneven. Top with the remaining cinnamon-sugar mixture.
 8. Finally, bake for 25-30 minutes at 350 degrees. Allow to cool for 10 minutes and enjoy.