Author: Deborah Chapman

I live in New York I am Married to Clifford aka Jack and have one daughter name Kaneen aka Nene and a beautiful Yorkie name Buttercup aka Butter, Stinkbutt and Grandma. I was raised and born in Brooklyn New York. I have a love for cooking and it is my passion as I have discovered and I would like to share it with you. I like just relaxing at home with my Buttercup while thinking of what dish I can try an tackle or in my backyard gardening. I love watching cooking shows Giada, Barefoot Contessa, The Neely's , The Pioneer Women, Rachel Ray, Paula Deen and Bobby Flay are my favorites. I love to talk to people face to face or on social media, twitter i just started and it is cool because you must say what you have to say short, sweet and fast you only get a few wpm. ( words per minute). I love house music also yes I do especially when I am driving in my car... This is a new journey that I am on and I known sometimes It may seem like a roller coaster from time to time but I am willing to try and explore new things and new recipes as well. Cooking is truly my passion I have known for a very, very long time and because I am a chatter box I guess blogging about my food and talking in general should be easy, well maybe.... I look forward to sharing the foods that I love to make and also some new ones along the way...
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Mushroom Vegetable Lo mein

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Mushroom/Vegetable Lo mein

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Mushroom/Vegetable Lo mein

simple to make, simple ingredients you have in your pantry

Course dinner, lunch
Cuisine Asian
Keyword quick
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 3 people
Author Deborah Chapman

Ingredients

  • 2/3 whole wheat spaghetti I used Whole Food brand 365
  • 1 pint baby portbella mushrooms sliced stems removed or buy sliced already
  • 2 small shallots or 1 large chopped
  • 4 cloves garlic thinly sliced
  • 2-3 tbsp soy sauce low sodium
  • 3 tbsp olive oil divided extra virgin
  • 2 tbsp stir fry sauce
  • 1-2 tsp sesame oil
  • 1/4 tsp Aleppo pepper or red pepper flakes
  • 1 cup frozen vegetables cooked of your choice
  • 1 tbsp toasted sesame seed for garnish

Instructions

  1. pasta aldente

  2. sauteed onions & garlic

  3. add the mushrooms & Aleppo

  4. add the vegetables

  5. add the remaining olive oil, pasta, soy sauce, stir fry sauce and drizzled the sesame oil on top incorporate together using tongs.

  6. garnish with the sesame seeds.

  7. Serve and sprinkle some more sesame seeds over each serving and enjoy.

Recipe Notes

 

 

 

  • Cook pasta according to the package and drain set aside I cooked mine for 14-15 min and drained. I find whole wheat cooks longer than the white pasta.
  • While your pasta is cooking this is the time to prep all your ingredients.  
  • Remove the stems from the mushrooms, slice them and set aside, (you can freeze the stems for a soup), chop your shallots,  slice your garlic set aside.  I just nuked my frozen veggies in the microwave just to take the freeze off of them they will finish cooking with the dish in the skillet or pan. 
  • While the pasta is boiling heat up a large pan on medium-high heat add two tablespoons of the olive oil add the shallots cook for about 3-4 minutes stirring constantly add the garlic cook for about  1 minute please do not let the garlic burn, (you will be sorry), add your mushrooms,  Aleppo or red pepper flakes and cook for about 4 minutes stirring constantly.
  • Add the veggies and remaining olive oil and cook for about 4 minutes stirring constantly turn your flame down and check your pasta but monitoring the pan.   If the pasta is not cooked remove pan from the flame until the pasta is cooked or al dente.  
  • Once pasta is cooked drain add to the pan, add soy sauce, stir fry sauce use tongs to incorporate all ingredients for about 2 minutes.  Drizzle the sesame oil and garnish with the toasted sesame seeds and enjoy.
  • Please leave me a message and photo I would love to see your finished dish.
  • *use as many organic ingredients as possible 

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Salmon/Shrimp/Cakes

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Salmon/Shrimp Cakes

These are so moist and delish

Course Main Dish
Cuisine American
Keyword fish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 140 kcal
Author Deborah Chapman

Ingredients

  • 2 15 oz wild caught pink salmon drained
  • 8-10 large shrimps cooked chopped
  • 2 large eggs
  • 2 tbsp mayonaise
  • 3 tbsp chopped red onions
  • 3 tbsp scallions
  • 3 tbs fresh parsley divided
  • 2 cups panko bread crumbs
  • 1/4 tsp obay seasoning
  • 1/4 tsp fresh black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil extra virgin

Instructions

Recipe Notes

  • Drain the can salmon in a large bowl break open the salmon to remove the skin, use a  fork to smash the bones with the back of a fork  the bones are edible, add the eggs,  mayonnaise, scallions and 2 table spoons of the parsley and mix to combine
  • Add the obay seasoning, fresh black pepper and the cooked shrimps and  mix using a spatula to combine and make into nice 2 inch thick patties.
  • In the mean time on medium heat add your butter and oil to the pan. 
  • In a  dish add the bread crumbs and the remaining parsley and combine.
  • Coat each salmon with the bread crumbs and once the oil is hot place the salmon cakes  into the pan (do not overcrowd the pan ) I was able to get 4 into my pan at at a time.
  • Cook each side 4-5 minutes or until golden brown.

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Parmesan Meatballs Semi-Homemade

 

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Deborah Chapman

Semi-homemade

Course dinner, Main Dish
Cuisine Italian
Keyword quick, semi-homemade
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Calories 425 kcal
Author Deborah Chapman

Ingredients

  • 2-3 tbsp olive oil extra virgin
  • 25 meatballs Wegman frozen meatballs
  • 10 ounces block mozzarella cheese shredded
  • 16 ounces marinara sauce I made my own
  • 2 tbsp fresh parsley divided garnish
  • 1/2-3/4 Cup parmesan reggiano cheese divided grated

Instructions

  1. Add the sauce after browning.

  2. Make sure to cover the dish with the cheeses.

  3. Remove from oven once bubbly and gooey .

Recipe Notes

  • Preheat oven to 375 degrees.
  • Add two tablespoon of the oil on medium-high heat once heated add the meatballs and brown for about 4-5 minutes on each side in the meantime, shred all cheeses and set aside in different bowls.
  • Chop your fresh parsley and divide set aside.
  • Once both sides of the meatballs have browned add the sauce and simmer for about 5 minutes.  
  • Turn off the heat and add the mozzarella cheese over the dish then sprinkle about 1/2 cup of the parmesan cheese and reserve some for garnish sprinkle 1 tbsp of parsley over the dish.
  • Bake for about 15-20 or until it is nice and the cheese is bubbly and gooey.
  • Once heated thoroughly and plated you can garnish with the remaining parsley and parmesan cheese and serve immediately. 

 

Parmesan Meatballs Semi-Homemade

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Turning 59 on 12/30/19

Oh well this will Be my last year in my 50’s I don’t know what to think about it but I am surely thankful to be allowed to see another birthday. I am sweeter thank wine feeling fine turning 59!!!! Giving thanks to the one and only my King of all Kings I am blessed beyond, I am grateful but most of all I am humble…

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