Easy peasy Veggie Tray

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“My Niece Camryn always requests this simple veggie tray. Its nothing real special, but its oober healthy and is usually gone within a few minutes”

Ingredients you will need:

2 Celery Stalks, Baby organic Carrots, Radishes, Broccoli, Green olives (in which I didn’t have in this photo), Non fat Greek Yogurt, 1 package of Hidden Valley Ranch Dip Mix

Preparation:

Wash all your veggies. Chop to your desire. Take a small round Tupperware bowl and add the Greek yogurt and mix with the Hidden Valley Ranch Dry mix. Pretty basic!

Portuguese Soupish

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“My father and Grandparents immigrated to the United States from Portugal in the early 1950’s. We are big on family, food  and tradition. Every Sunday at our Avo’s house (grandmother), she would make Soupish w a crusty bread. This was a staple in our house growing up, and now that I am a Mother, I instill this tradition In our son, and of course my husband.”

Ingredients you will need:

2 boxes of Beef Broth, 2 packages of “Silva’s Linguica” (4 Sticks), 10 Russet Potatoes (peeled and washed), 1lb Kale, 1 Sliced White onion, 4 Cups of Water, 1 garlic bulb (yes I said 1), Salt/Pepper, 2 tsp Red Chili Flakes, 1 cup of red wine.

Preparation:

Take a stock pot, add beef broth, Red wine, Water and seasonings. Turn on simmer. Start chopping the Lingucia, and wash and peel potatoes. Coarsly chop the potatoes into chunks. Slice white onion as well a gaaaahlic. Add everything to the pot, EXCEPT the Kale. Cook in low for 3 hours, gradually stirring from time to time. At the very end when the potatoes are super soft, slowly add your bunches of Kale. Once all Kale has been added, simmer for another 25 minutes. Once its done, serve with crust bread in the bottom of your bowl, and pour the Soupish on top. Its really a heartwarming meal. “Feliz Comer” (Happy Eating)

Spicy Spaghetti

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“As some of you may know, I am Portuguese, and I love Spicy Food, but my esophagus doesn’t. Ha Ha. I wanted to kick up the “Tradtional Spaghetti” a bit, so rather than using ground beef, I used Linguica, which is a Portuguese Sausage. Oh Lawd, it was fabulous. Family loves it, and so do many friends.”

Ingredients you will need:

1 28oz can Crushed Tomatoes, 1 28oz can Tomato Puree, 1 16oz can Diced Tomatoes 1 cup of Water, Salt/Pepper, 2 cloves of Gaaahlic, 2 tbsp. Italian Seasonings, 1 tsp Sugar, Mini Portabella Mushrooms, 4 sticks of “Silvas Linguica”, 1 box Angel Hair Pasta.

Preparation:

Remove casing from the Linguica. Cut into small chunks. Now, if you want the ground beef look, add it to a food processor. (I did). Sautee for about 10 minutes on medium heat. Take a separate pot and add tomatoes, sugar, Italian seasonings and water. Stir together. Add the gaaaahlic and mushrooms to the ground up linguica. Cook for an additional 5 minutes. Get that water boiling! Drain linguica, yes in a colander, Don’t worry, nothing will fall out! Add to the sauce. Simmer for 10 minutes. Drain your pasta, and add to the sauce. Yep, stir it all in there. Bathe those noodles with sauce! Garnish with flat fresh Parsley. I serve with a simple green salad and any kind of bread you desire!

Sexy Shredded Chicken Enchiladas

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My husband Jeremy literally drools over this dish, Bless his heart. No Joke, I literally make it every week. Silly boy! But trust me, its super easy and so yummy! Its a dish that is amazing while hot, and even better served the next day.”

Ingredients you will need:

1 pack of yellow corn tortillas, I large can of Green(or red) Enchilada sauce, 8 cups of Colby Jack Cheese, 2 cans Diced Green Chilies, 2 bunches of Green Onions, 4 boneless Chicken Breasts, 1pkg Lawry’s fajita seasoning, 4 chicken Bouillon Cubes

Preparation:

Boil Chicken breast for a little over an hour. Boil it with the chicken bouillon cubes. After an hour, you should notice you can shred the chicken with a fork. Place in a bowl once you shred. Add the fajita seasoning and toss to make sure it is all coated. Dice up your green onions!

Take your Pyrex dish (usually 12×9) and spoon enough enchilada sauce to cover the bottom, and place rest of sauce in a bowl. Dip each tortilla in the sauce, coating both sides. Layer 6 tortillas on the bottom of the pan. Add shredded chicken, add green onions, diced green chilies and cheese. Add another layer of tortillas, more sauce, chicken, green onions and chilies. Basically your just building layers. Bake at 450 for a little over 40 minutes. I top this with a dollop of Sour Cream, and served on a bed of my Spanish rice. DIVINE !!

Chicken Parmesan

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“I find this dish super sexy and quite fulfilling. It’s definetly one of my family’s favorite dishes. The prep time is around 15 minutes, and total cook time is around 1 hour. (again that’s my time) “

Ingredients you will need:

1 28oz Can of Crushed Tomatoes, 2 Gahhhlic Cloves, 1/2 diced White Onion, 2 tsp Parsley, 1 Tsp Oregano, 4 Boneless skinless Chicken Breasts, 6 cups of Italian Bread Crumbs, 6 Cups White flour, Salt/Pepper, 2 cups Grated Parmesan, Shredded mozzarella cheese, or grated, 4 Eggs, 4 cups Milk, Vermicelli  noodles.

Preparation:

Take each chicken breast and place between 2 pieces of Plastic wrap. Start beatin’  until you reach a semi thick filet. (Stress Reliever). Place to the side. Mix bread crumbs, flour and parmesan together. In a separate bowl, mix eggs and milk. Dredge chicken in the dry mix, coating each side, and then give it a bath in the egg wash, and then back into the dry mix. This gives it an extra crunchy coating. Lay each chicken breast on wax paper. Time to start the sauce! Finely chop your garlic, and onion. Sautee with a dash of olive oil, on medium heat in a skillet. This usually takes 2-3 minutes. Once done, take the can of crushed tomatoes and pour into a pot. Add the garlic and onion mixture, add your seasonings, and put on simmer for about 20 minutes. Time to fry! Take each chicken breast (coated) and start cooking in Olive oil or whatever oil you have on hand, on low-medium heat. I found that each side takes about 6-7 minutes, giving it the crispy golden brown color. Check your sauce! Should be almost to a slow bubble. Grab a casserole dish, (usually 12×9 Pyrex). Spoon some sauce on the bottom of the dish. Once your chicken is done, add each piece to the dish. Pour more sauce over each chicken breast, top with mozzarella cheese. Bake at 425 for about 30 minutes or when the cheese is all melty and gooey. In the meantime, start boiling your vermicelli noodles. I go for the al-dente taste, but its your dish, boil to your liking. Strain noodles, and toss with some leftover Italian seasonings, and a tad of olive oil. Place chicken over noodles, garnish with parsley and WA LA! You have an amazing and sexy dish that your family will love! HINT I always pair it with a simple green salad, and a good crusty bread. (Those recipes will also be blogged). 

First Ingredient in my food ….. is Love

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Hi ya’ll, and thanks for coming by and checking out my new blog. I first want to thank my friend Barb Landry for inspiring me to do this. I am a total foodie. Kind of funny coming from the mouth of a girl with Crohn’s Disease, but its true! Good food makes everyone happy, and it makes me happy to be able to share some of my recipes with you!

As it is known in The Martin Household, when I am making a meal for my family, my husband Jeremy always says “The first ingredient in Amanda’s cooking, is Love”. He couldn’t be more right. I have always had the belief that “Love” should always be the first thing added to any recipe. Why? Because its the time and effort we put into preparing a delicious meal for family and friends, and for myself, cooking is a passion.

With all this said, I look forward to sharing the dishes (not the ones we have to wash ha ha) with you, and hope that the love from my kitchen is felt in yours.

Happy Cooking and Eating!!
~Amanda

Find me on twitter @tweetsiecakes

Family, Friends and Food