Grandma Jennies Cabbage Rolls

This recipe has been a family favorite for decades. A long time passed down family recipe; I’m so happy to now share with my friends. Great Grandma’s memory lives on in so many ways but in particular some of the recipes she left with us. Especially the memories I made with her in her kitchen and garden. This one has stuck with me my whole life. For me this dish is the epitome of comfort food. Bringing back the sweet smells of days spent with sauce bubbling on the stove, her beautifully wrinkled hands and an apron dusted with flour. Teaching me and loving me. She is the reason I love to be in the kitchen. I hope you enjoy ! 

1 Large Head of cabbage 

1lb Ground beef 

1/2 cup minute rice 

1 sleeve of crackers/ Ritz or saltine crushed 

2, 8oz cans of tomato sauce - (1/2 a can into meat save the rest for the sauce)

1, 2 oz can of mushrooms or 2 oz chopped fresh mushrooms

1/4 c minced onions 

1 1/2 tsp salt 

1 tsp pepper 

1 Tbsp Worcestershire 

2 eggs 

1 Tbsp Melted butter 

2 Tbsp Lemon juice- for sauce 

2 Tbsp Sugar - for sauce 

Mix all ingredients into the meat - except the sugar and lemon juice and only use 1/2 can of tomato sauce. 

For the sauce mix the remaining tomato sauce with the lemon juice and sugar. I actually bought the and 8oz can and a large 15 oz can & made extra sauce. You just need to add enough sugar and lemon so it tastes sweet and citrusy. I did about 2 Tbsp of each. 

Core the cabbage and boil the head as the leaves steer to i peel help them off and set aside. You want them tender but not mush. 

Cut a couple out of the thick bottom it will help with rolling 

I like all the cabbage I  can get so I leave them. 

Roll your meat mix into a ball that fits nicely so you have enough space to roll the leaf in a little cabbage burrito ;) ticking in the sides first and then rolling over.

If I have extra small leaves that can’t be rolled I like to lift the rolls and set them in the leaf to add an extra layer of cabbage 

Pour or dollop the sauce over the top of each roll. 

Cover with foil 

Bake for 1hr 30min at 350°

Recipe Credit to my Great Grandma Jennie 1913- 2005 

Vietnamese Vermicelli Bowls

This light dish will leave you full, wanting more but I also believe quite healthy. Use the sauce in moderation a little goes along way. 

3 large chicken breasts Or 6-8 boneless skinless thighs bone on or out 

For bone in season skin with seasoning and bake 350 for  30-40 min 

For breast or boneless chop chop into bite sized pieces

Pan fry or oven bake with light oil i prefer coconut,  sprinkle desired  amount of the Cajuns choice blackening seasoning

Shrimp is also a great option. 

Base: Rice noodles or Try over chopped romaine lettuce as a salad !  Boil water for Rice Noodle Follow directions on packaging 

Veggies: 

Bean sprouts 

Radishes 

Carrots 

Cucumbers 

Bean sprouts 

Herbs: 

Thai Basil or regular basil

Mint

Cilantro  

Green onions 

Sauce :

1/4c lime juice 

1/4 c rice vinegar or any will substitute 

1/2 c Fish sauce 

A few drops of sesame oil

1 Tbsp sugar

1 Tbsp minced garlic 

2 Tbsp sunluck Hoisin sauce 

1 tsp chili garlic paste 

I add more or less to tweak the flavor to what i like. I prefer more sweet some like the tangy of lime to be more present . The fish sauce is salty so sometimes I add a little water. 

Topping: peanuts 

And grilled scallion onion (optional)

In a large bowl add noodles and veggies, herbs  and meat.

Drizzle desired amount of sauce to the bowl and toss top with  onions and peanuts. This dish will have you coming back for more, Enjoy ! 

NY Oscar with Garlic Mash

These steaks are Smooth as butter
I went all gourmet on the family tonight!!!
If I were rich I’d have Filet but these NY strips were on sale and they were dope !!! NY Oscar with blue crab and garlic mash
Did you know if you leave you salt your meat with kosher salt up to a day or more it brings out the flavor. Also leave your meat out for a couple hours before you throw it on the grill. You won’t regret it

Baked asparagus 350 for 15-20 mi. drizzled in coconut oil and blackened seasoning

Steaks - salted and cooked med rare

Garlic mash- peeled Yukon gold mash
Table spoon minced garlic
1/2 c heavy cream
Salt and pepper
1/2 stick butter
1/2 c Parmesan cheese
I used a Knorrs  packet of bearnaise aka (tarragon cream sauce )

Creamy Shrimp Enchiladas

These will melt in your mouth with flavor.

What you need:
2lbs shrimp
8oz heavy cream or whipping cream
2 cups of Monterey Jack cheese and 1/4 c cheddar 1/4 Parmesan
Or Mexican blend cheese
Can green chili’s or jar of pickled cactus chop into small chunks. You can also use an Anaheim or Poblano pepper
1/2 onion
Lime juice
Chili Lime seasoning Trader Joe’s
Cumin
Ground pepper
Minced garlic
1/2 sweet corn or 1c frozen roasted corn frozen (Trader Joes)
and cooked .
Avocado
Chopped fresh cilantro
8 flour or white corn tortillas
Chili Verde Salsa

2lbs Shrimp pre cooked
or raw- cook in 2 tbsp butter and some fresh garlic
& splash of lime
Cut shrimp into small chunks

For Sauce:
Melt 2tbs butter in pan add garlic about (1-2 tbsp)and onion and sauté for 5-10 add green chips or pickled cactus
& Corn
Add cream and cheese gradually add  you can even melt in a dollop of sour cream
Chili lime seasoning
Lime juice a splash
A dash of cumin - not too much !

Coat the bottom of your glass pan with salsa verde
Spoon desired amount of shrimp in to tortilla add a sprinkling of Monterey Jack
And spoon a drizzle of the sauce in, fold and roll and add to the pan
Once the pan is full of tortillas. Cover the tortillas with the remaining sauce.
Cover with foil
 Bake 350-375  for 20-30 min till bubbling hot.
When done top with sliced avocado and fresh cilantro.

Caramelized Onion Chicken Spinach &Mushroom Quiche

I love Quiche ! One day I was wanting something outside the usual breakfast/ brunch quiche options I’m familiar with.  I searched online and found a chicken option and an onion option and many others And out of my brain popped this gem consisting of a mash up of many things I love.

This will yield 2 or 3 large quiche in pie plates or 2 large 9in round cake pans

I buy pre made pie crust 2 pk

Line pan with parchment paper and line the pan with the pie crust. Easy-peasy.

Cube and grill 2 chicken breasts cut into small bite sized pieces  I use butter but any preferred oils will work fine I sometimes skip seasoning the chicken as there is plenty of flavor in the egg mixture . But by all means  season chicken as desired. I recommend a garlic or salt & pepper

1 med sized sweet yellow onion sliced thinly grill on med heat with 2 tbsp butter once they start to golden and soften add 1 -2 tbsp of white or brown sugar to caramelize. Keep warm

Thinly slice 3 large white mushrooms

1.5 cups of spinach chopped

1/2 cup shredded Parmesan cheese

3/4cup of heavy cream

1-2 tables spoons of  minced garlic

Dash of dried parsley

Cajuns choice Blackened  seasoning - just shake a generous amount

Salt pepper - 3 or 4 good shakes

Dried minced onion about 1 tbsp

8- 10 large eggs, whipped -  I like to use my hand mixer and get it nice and frothy

I whip the eggs with the cream and add the garlic & seasonings

Then hand fold in the cheese and veggies ( not the onions yet ) add chicken

Pour in the mixture filling the pan 3/4 full

Add half the onions to the first quiche placing them evenly along the top submerging them slightly
 Use the remaining on the next quiche.

Bake 40-45 minutes at 350 degrees  Cooking time may vary if cooking more than one quiche at a time.  Watch for a good rise in the pan and check with a finger for density to make sure your eggs are cooked. No giggle !!

* additional option this quiche is also great with a few pieces of Bacon
* Flavor tip if you grill your bacon with minced garlic it gives amazing flavor to the dish. You can also strain some out and add it in the egg mix.

Enjoy !!!

Chicken Mushroom Pasty (Kells)

Flaky creamy and Delicious

Chicken chop & grill my preferred seasoning is onion powder,  garlic and blackened
>Mushrooms
>Chopped spinach > sautéed in 1tbsp of butter and salt to taste
>Onion

Garlic Mashed Potatoes > cubed Yukon gold skin on. Boil and mash add fresh garlic butter and heavy cream & salt to desired taste

Puff Pastry > Thaw or refrigerator ready

Stuff chicken and veg mix into a pocket you may also use an oversized muffin tin.
Follow baking instructions per pastry package. Approx 425 for 15-20 min


 Layer mashed potatoes
Set pastry a top and drizzle Tarragon sauce you can buy a Baraniese packet

I make Brussel Sprouts as a side dish
Fresh green beans or grilled asparagus  also make a nice options

Mama's Zuppa Toscana

Paleo twist to an Iconic Classic

1 package of mild Italian sausage skin off
1-2 bunches of Kale chopped
1 head of cauliflower
About 1 lb of bacon cut in chunks
3-5 med size gold potatoes
32oz chicken broth I use a little more
2 c water (optional)
1 can lite Coconut milk

In large pot add chicken broth and water
Cube potatoes and cauliflower add to broth
bring to a boil till for tender
Cook sausage add to broth
Cook bacon with tbsp minced garlic strain as much grease and add bacon and garlic to broth
Simmer low
Add coconut milk
Add kale to hot broth and it will wilt
Salt and pepper to desired taste

Your ready to eat !