Category: Lunch

February 25, 2017 Deborah Chapman No comments exist

 

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Spicy Roasted Brussel Sprouts

Adding some red pepper flakes gives this dish that added kick.

Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 1lb. bag brussel sprouts
  • 2-3 tbsp olive oil, extra virgin or organic refined coconut oil melted
  • 1/2 tsp kosher salt
  • 1/4 tsp black fresh pepper
  • 1-2 tbsp shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1 tsp balsamic vinegar reduction optional

Instructions

  1. Pre-heat oven to 400 degrees. 

    Wash brussel drain off excess water, pat dry with paper towel and cut burssel sprouts in half. 

    Add brussel sprouts, shallots, salt, pepper and red pepper flakes on to a sheet pan or cookie sheet add the olive oil and mix well then spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 20 minutes or until fork tender and a little crisp but not burnt. 

    Drizzle the balsamic vinegar reduction and serve immediately and enjoy.

Recipe Notes

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 5 minutes so they cook evenly and do not burn.


Spicy Roasted Brussel Sprouts
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Rating: 5
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Spicy Roasted Brussel Sprouts
Votes: 3
Rating: 5
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November 5, 2016 Deborah Chapman

I love to make this ham around Thanksgiving this recipe is simple and so easy to make.  My mom always made this ham on all the holidays.  I made a few changes of my own by adding cloves which my mom don’t like at all.  If you don’t like cloves it can be omitted the key to cloves is not to overuse them because they are very strong and potent and you need only to use a few cloves with the stem. With that being said lets get to making this simple ham that my husband, daughter, and friends love…

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Honey Glazed Ham

Course Main Dish
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 15 people

Ingredients

  • 1 12-14 pound Ham Shank low sodium by Cooks
  • 1 can sliced Pinapples In its natural juice
  • 1/3 cup brown sugar
  • 1/3 cup organic raw honey
  • 6-8 cherries (Machinos ) without the stems
  • 22 toothpicks, soak them in water for about 5-10 minutes
  • 10-14 cloves with the stem attached
  • 2-3 tsp machinos juice
  • 1 can of the juice from the pineapples
  • 2-3 sheets aluminum foil

Instructions

  1. This is how the ham should look once you place the pineapples, cherries, toothpicks inserted to hold the fruits in place using three toothpicks, two to hold the pineapples and one for the cherry in the center.

Recipe Notes

Remove the plastic seal that covers the shank bone on the front of the ham and discard. Rinse ham and pat dry with a paper towel. Preheat oven to 350 degrees. Place five or six pineapples and place them on top of the ham it should be three on the top and three or two on the the back end of the ham. Be sure to place the toothpicks far as they can go but enough to be able to remove once the ham is done and cooled. Place the cloves around the ham and under the ham, place a few on front and back and sides as well on the ham, spreading them around the ham (see the above illustration). Sprinkle about 3 tbsp of the the sugar on the ham, drizzle about 3 tbsp of the honey. Place the rest of the pineapples in the pan with the ham if you don"t eat them I unusually eat one or two. Cover the ham with foil and roast for about 45 minutes then drizzle about 3 tbsp of the honey and  sprinkle about 3 tbsp of brown sugar over the ham and base with the juices at this time add the rest of the pineapple juice from the pineapples cover and place in the oven. After 1hr 30 min of cook time uncover the ham drizzle the rest of the honey and sprinkle the rest of the sugar over the ham bast again with the juices put back into the oven uncovered basting every 10 minutes for 30 minutes. Your ham should be nice a nice golden brown.

September 26, 2016 Deborah Chapman

 

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Roasted whole Brussel Sprouts with Bacon

This is such a savory dish the balsamic vinegar added on the end takes this dish to another level.
Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Author Deborah Chapman

Ingredients

  • 1 2 lb. bag brussel sprouts or 2 16 ounce buckets
  • 2-3 tbsp olive oil, extra virgin or organic refined coconut oil
  • 2 tsp kosher salt
  • 1/2 tsp black fresh pepper
  • 2 tbsp shallots, chopped
  • 4-5 slices oven cooked bacon chopped
  • 2-3 tbsp white balsamic vinegar

Instructions

  1. Pre-heat oven to 400 degrees. 

    Wash brussel sprouts and drain off excess water, pat dry with paper towel, add brussel sprouts whole to the pan and drizzle with olive oil and add the shallots, salt, pepper and mix evenly.  

    Using 2 sheet pans or cookie sheets spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 30-40 minutes or until fork tender and a little crisp but not burnt. Add the cooked chopped bacon and the balsamic vinegar and mix well, serve and enjoy. 


Recipe Notes

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 10 minutes so they cook evenly and do not burn. 

 

 

February 19, 2016 Deborah Chapman

 

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Shrimp Lo Mien My Way

This is such an easy and simple recipe and once you make this dish you will never want to buy take out again. You can make this dish so many ways by adding different vegetables or ingredients such as frozen green peas, shredded carrots, scramble eggs or mushrooms this is a versatile dish.
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Deborah Chapman

Ingredients

  • 1 1/2 lb large or extra large shirmps deveined I used extra large chopped into 3 to 4 pieces
  • 1/2 tsp fresh black peper
  • 1/2 tsp kosher salt
  • 1/2 tsp graulated garlic
  • 1 bag lo mein in the frozen deparment at your asian fruit stand or market
  • 4 tbsp olive oil divided extra virgin
  • 1 red onion, med chopped roughly
  • 3-4 scalions stalks chopped
  • 3 garlic cloves chopped
  • 1 cup bok choy chopped
  • 1/4 tsp red pepper flakes
  • 2 cups fresh broccoli florets blanched for 3 minutes in the iced bath
  • 3 tbsp soy sauce low sodium
  • 3 tbsp sitr fry sauce I used kikomen
  • 1-2 tsp fish sauce I used two
  • 3 tbs fresh parsley garnish

Recipe Notes

In a medium size pot bring water to a boil and salt the water.  In the mean time devein shrimp rinse let drain then season them with the next 3 ingredients and set aside in a bowl.

 

In a large wok or skillet on medium heat add 2 tbsp of the olive oil and add the the chopped onions, scallions, bok choy and stir for about 3 minutes then add the garlic and red pepper flakes, careful not to burn the garlic stirring constantly not to let the ingredients stick to the wok, once onions is translucent remove the ingredients and set aside in a bowl.

 

Add the broccoli florets to the water and boil for about 3 minutes then remove and place in a bowl of ice water to stop the cooking process.  Once cooled, drain and set aside. In the mean time add the frozen Lo mien to the boiling water and let cook for about 6 to 8 minutes until aldente' do not over cook the noodles.

 

Once noodles are cooked using kitchen shears cut the lo mien into halves careful not to burn your fingers, they are long so randomly cut into halves then drain immediately and set aside.

Add to the wok the remaining 2 tbsp of the olive oil, add the deveined shrimps and cook 2-3 minutes they will continue to cook as you add the sautéed onions, garlic and bok choy, (stirring constantly) add the broccoli, the soy sauce, stir fry sauce, fish sauce and the lo mien noodles using a tong to incorporate all the ingredients.  Garnish with the fresh parsley and serve immediately or keep warm until ready to serve.

 

*This dish requires constant stirring it is a quickly made dish so pay attention to the dish while in the wok, if you feel you may need to add more olive oil just so it does not stick add about 1-2 teaspoons more, you don't want the food to stick to the wok or skillet.

 

 

February 11, 2016 Deborah Chapman

This is such a delicious and simple soup with just a few ingredients.  This soup was made in no time at all and it is great for a light meal on a cold day.

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Basil Tomato Soup

Comforting and light
Course Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh choppped extra for garanish
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese fresh grated for garnish

Recipe Notes

  • In a medium pot or 5 quart soup pot add 2 tbs of the olive oil on medium heat once hot add the onions and sautée, stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.
  • Add the can of crush tomatoes and the next 6 ingredients and stir until heated.
  • Once everything is heated use a hand held blender and blend until a nice consistency, add your salt and pepper to taste,  cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons which ever way you like this is an easy and delicious soup.
*Please try and use as many organic ingredients.  

 

November 12, 2015 Deborah Chapman

 

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Slow Cooker Lamb Stew

Comfort Food
Course Main Dish
Prep Time 1 hour
Cook Time 5 minutes
Total Time 3 hours 5 minutes
Servings 4 people

Ingredients

  • 2 lbs lamb stew
  • 3 tsp kosher salt
  • 1 tsp fresh black pepper
  • 2 tsp parprika
  • 1/2 cup vegetable oil for browning
  • 1 1/2 cup flour
  • 1/2 red bell pepper roughly chopped
  • 1 red onion, med or half of large roughly choppped
  • 4 garlic cloves chopped
  • 5-6 carrots organic (sm) 1/4 inch chopped
  • 2 celerly stalks chopped
  • 5-6 red potato (sm) cut into 1/4 inch thick
  • 1 tbsp rosemary (fresh) chopped
  • 1 tsp thyme (fresh) chopped
  • 2 bay leaves
  • 1 14.5 oz can of stew tomatoes
  • 1 14.5 oz beef broth low sodium
  • 1/2 cup red wine I used sweet bitch a merlot
  • 2-3 cups water just enough to cover the stew
  • 1 tbsp arrow root (optional) thickening agent

Recipe Notes

File Nov 12, 10 15 18 PMFile Nov 12, 10 24 17 PM Season the lamb with the first three ingredients, make sure to well coat each piece then put in a ziplock bag for at least 1-2 hours and refrigerate so the seasoning can marinate into the meat. Heat oil in the pan on medium heat and dredge each piece into the flour and coat evenly, once the oil is nice and hot brown each peace on all sides and set into a large bowl until all pieces are browned on all sides. Add the meat and  the remainder of the ingredients except the arrowroot into the slow cooker. I set my slow cooker on the high setting and cooked for 5 hrs and 30 minutes or until fork tender. Serve over a bed of rice. I added the arrowroot mixed it in a small bowl with 1 tsp of water,  4 hours into the cooking process to thicken my stew. *This dish can be cooked on top of the stove just cook on low heat for 1 1/2-2 hours or until the meat is fork tender.  

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November 12, 2015 Deborah Chapman

2015-08-11 15.47.41-1

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Cabbage

Sweet & Savory
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people

Ingredients

  • 1 whole cabbage I use a small/med
  • 4 tbsp olive oil extra virgin, divided
  • 1 1/2 cup water
  • 1/2 cup pepsi cola
  • 3 tbsp vinegar (white) divided
  • 1 tsp bacon fat optional
  • 1 tsp chicken base
  • 1/8 tsp red pepper flakes just for a kick
  • 2 tbsp kosher salt divided
  • 1/4 tsp black pepper
  • 1 tsp sazon goya coriander & annato

Recipe Notes

Cut the cabbage in half and remove the core it is very fibrous, then cut into 1/4 and chopped  the cabbage about 1/4 inch and put into a large bowl and add the white vinegar, 1 tbsp of kosher salt and soak for about 10 minutes, I  soaked mine for 30 minutes. Rinse cabbage well. In a  5 quart pot add  2 tbsp of the olive oil and  let the oil get hot then add the chopped cabbage and stir the cabbage as you add them in batches they will wilt and and make a little water on its own. Then add the remainder of the ingredients and the reserved olive oil, salt and vinegar stir well and cover.   Cook on a medium low heat for 40 -45 minutes, I like mine with a little bite if you prefer yours to be softer then I suggest you cook them for 60 minutes. *This cabbage taste good hot, cold or room temperature it is that good.  

 
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Cabbage

Sweet & Savory
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people

Ingredients

  • 1 whole cabbage I use a small/med
  • 4 tbsp olive oil extra virgin, divided
  • 1 1/2 cup water
  • 1/2 cup pepsi cola
  • 3 tbsp vinegar (white) divided
  • 1 tsp bacon fat optional
  • 1 tsp chicken base
  • 1/8 tsp red pepper flakes just for a kick
  • 2 tbsp kosher salt divided
  • 1/4 tsp black pepper
  • 1 tsp sazon goya coriander & annato

Recipe Notes

Cut the cabbage in half and remove the core it is very fibrous, then cut into 1/4 and chopped  the cabbage about 1/4 inch and put into a large bowl and add the white vinegar, 1 tbsp of kosher salt and soak for about 10 minutes, I  soaked mine for 30 minutes. Rinse cabbage well. In a  5 quart pot add  2 tbsp of the olive oil and  let the oil get hot then add the chopped cabbage and stir the cabbage as you add them in batches they will wilt and and make a little water on its own. Then add the remainder of the ingredients and the reserved olive oil, salt and vinegar stir well and cover.   Cook on a medium low heat for 40 -45 minutes, I like mine with a little bite if you prefer yours to be softer then I suggest you cook them for 60 minutes. *This cabbage taste good hot, cold or room temperature it is that good.  

 

November 10, 2015 Deborah Chapman

 

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Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Delicious warm or cold
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 5 people

Ingredients

  • 2/3 cup orzo pasta follow instruction on the box
  • 1 cucumber peeled chopped I used the one with the seeds
  • 8 -10 Marzani mini tomatos quartered or grape tomatoes halved
  • 1/4 cup red onion chopped
  • 2 tbsp basil leaves chopped
  • 2 tbsp parsley flat leaves
  • 1/4 cup goat cheese room temperatured

Lemon vinagrette dressing

  • 2-3 tbsp organic lemon juice fresh lemon juice only
  • 2 tbsp organic apple cider vinegar Braggs
  • 2 tbsp rice vinegar
  • 1/2 cup olive oil extra virgin
  • 2-3 tsp honey I used 3
  • 2-3 tsp kosher salt
  • 1 1/2 tsp fresh black pepper
  • 1 garlic clove chopped

Recipe Notes

In a medium pot of water bring to a boil make sure to salt the water then add the orzo pasta and boil according to the package.

 

Peel the cucumber and chop and set aside in a medium bowl, then chop the Marzani tomatoes they are so sweet and perfect for this dish they are rather long so you can chop them long way and get about five nice bite size pieces, then add to the bowl. Chop the remainder of the ingredients and add to the bowl and set aside.

 

For the lemon vinaigrette add all the ingredients in a mason jar and shake until it is emulsified. It's as simple as that and taste.

 

Once the orzo is done drain off the water and add to a large bowl and add the salad and stir in the goat cheese while hot then add about 1/4  cup of the vinaigrette and stir.

 

*This dish taste good warm, room temperature and cold. Save your vinaigrette dressing to add more to the dish or to use on bake chicken or another salad.

 

   

 

October 9, 2015 Deborah Chapman

I love me some buffalo chicken wings but was not in the mood for wings and I was not in the mood for frying chicken so I said maybe I can still have the buffalo flavored chicken with out frying and the messy clean up so that is when I said instead of using wings maybe just use chicken breast and pan sear it then put it into the oven. That is just what I did and boy am I glad I did it.  This was the best darn buffalo chicken I ever made without even frying and cleaning up all that mess  plus it is a healthy way of enjoying the taste of buffalo chicken without frying.                

 

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Buffalo Chicken

buffalo chicken with toasted slivered almonds, cranberries, homemade blue cheese dressing topped with bacon bits.
Course Main Dish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients

for the buffalo chicken

  • 2 chicken breast bone in
  • 2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika
  • 1 tsp granulated garlic
  • 1 tbsp olive oil extra virgin
  • 2/4 cup hot sauce
  • 2 tbsp butter (unsalted)
  • 2 tbsp lemon vinagrette dressing (optional) or Italian dressing

for the Blue cheese dressing

  • 3 oz blue cheese crumbles
  • 3 tbsp buttermilk
  • 3 tbsp sour cream
  • 2 tsp mayonaise
  • 2 tsp champagne vinegar or white vinegar, white wine vinegar
  • 1/4 tsp sugar
  • 2 tsp granulated garlic I used 3tsp
  • 1 tsp black pepper I used 2tsp

romaine lettuce

  • 2 bunch romaine lettuce chopped
  • 6 strips bacon I used butcher bacon
  • 1/3 cup slivered almonds toasted
  • 4 tbsp cranberries (dry) or seedles red grapes

Recipe Notes

Cook bacon in oven on 375 for about 20 minutes or until golden and crisp, I cook mine in a broiler pan that have a drip pan on the bottom. Once cooled chop bacon into 1/4 pieces put a side.

 

Heat oven to 350 degrees and season the chicken with the first five ingredients, in the mean time heat a pan with the olive oil on medium heat once pan is hot add the chicken breast skin side down and pan sear it for about 3 minutes or until it is a light golden brown you are not cooking it just browning it a little. Once lightly brown turn skin side up and and place into the oven for about 20 minutes.

 

While chicken is in the oven heat a small pot on medium heat and add the hot sauce, butter and for some extra kick you can add 2 tablespoon of bottled Italian dressing, (I used a homemade lemon vinaigrette) and add it with the hot sauce, butter and cook for about 5 minutes until it is heated through and the butter is melted and set aside.

 

In a small bowl add the blue cheese, buttermilk and mashed together with a fork until it is well mixed and resemble cottage cheese then add the sour cream and the remainder of the ingredients and mix well, if it appears to be to thick add a little more vinegar to thin it out and store in a mason jar or a bowl with a tight lid and refrigerate until ready to use.

 

Once Chicken is done brush the chicken with half the sauce and put under the broiler on low with skin side up for about 5 minutes to caramelize, After 5 minutes remove from oven and brush with the remainder of the sauce and let cool. Once cooled separate the chicken from the bone and chop into bite size pieces/chunks which I prefer mine about 1/2 thick.

 

In individuals bowls add about 2 cups of lettuce add about 1/4 cup of the the chicken sprinkle some cranberries, almonds and the bacon bits and top with the blue cheese dressing and enjoy.