Tomato Sauce

Tomato Sauce

This recipe is made in large amount to use through out the week in different recipes. It can be used for pasta, lasagna, sauce for meatloaf, and more.

15 to 20 Tomatoes blanched, pealed, and chopped.
(blend in blender until smooth - optional)
1 1/2 jalapeno's chopped fine.
1 full Shallot chopped fine.
3 large cloves Garlic chopped fine.
Olive oil
2 to 3 tbsp Italian seasoning or to taste (below)

Cut out the stem of each tomato. Fill large sauce pan full of water and bring to boil. Dip the tomato in the water leaving it until the edges around the stem start to peal back. Bring it out and use a knife to peal.

Add enough oil to cover the bottom. Saute jalapeno's, shallot's. and cloves until tender. Then add chopped tomatoes and bring to boil. Mash with potato masher and turn to simmer. Continue to simmer for 3 hours, mashing  ever 15 to 30 minutes until the consistency you want.

Italian Season - makes 1 pint
6 tbsp Basil - dried
6 tbsp Chervil, dried
2 tbsp Garlic powder
8 tbsp oregano, dried
2 tsp onion powder
2 tsp rosemary, dried
2 tsp thyme, dried
1 tsp black pepper
1 tsp red pepper flakes

Mix together and store.

Chicken Noodle Soup for what ails you!

Chicken Noodle Soup

Prep Time:        15 minutes
Cooking Time: 3 hours
Total Time:       3 hours 15 minutes
Serves:              6

1 lb Chicken cut into one inch squares.
2 clove garlic chopped.
1/2 onion cut into big chucks.
2 stalks celery sliced.
1 roasted Anaheim pepper chopped (optional)
1 Jalapeno Chopped (optional)
3 carrots skinned and cut into large pieces.
2 - 32 oz boxes of Chicken broth.
3 cups water.
16 oz egg noodles
3 Tsp. Seasoning mix (below).

Brown chicken add veggies, seasoning and cook until simmered. Add broth and bring to a boil, reduce heat to low and simmer for 3 hours. Add noodles and water and cook until pasta is tender.

Serve with rolls and Rose Wine.

Seasoning: Makes about 1/2 pint.
2 tsp. Sea Salt
2 tsp. Garlic Powder
2 tbsp. Crushed red pepper
2 tbsp dried parsley
4 tbsp dried basil
4 tsp dried Rosemary
4 tbsp dried oregano
2 tsp black pepper

Mix together and store for use.

Spanish Baked Chicken and Chorizo

It's Spanish and it's healthy.

Heat oven to 360 degrees.
Prep time:  10 minutes
Cook time: 60 minutes
Total time: 70 minutes

Spanish Baked Chicken and Chorizo
Chicken - Can use breasts, thighs or tenderloins. 1 package
Chorizo - 1/4 lb per package of chicken
Chopped Tomotoes
Black or Green olives
Salt, Pepper, Oregano, Basil to taste.

Spray pan with oil and then add chicken.

 Brown Chorizo and break into small crumbles.

Mix olives, tomatoes and Chorizo together.









Spread over the chicken. Then put in fridge for a few hours to marinate. Then place in the oven at 360 for 60 minutes. Turn pans about half way through.

Pair with a Rose or mild Red wine. We'll be serving this with Spanish rice. Enjoy!

Superbowl appetizer - Potato Skins

Easy treat for Superbowl. 

Potato Skins

15 minute prep time
30 minute bake time
5 - 10 minute brow time
Total time 55 minutes

Russet potatoes - quartered middles removed and set aside.
Bacon - cooked and crumbled
onions - chopped
Fresh chives - chopped
Shredded cheese.

Heat oven to 450 degrees.
Place potato skins on cookie sheet and bake for 30 minutes or until tender. Remove from oven. Sprinkle with shredded cheese, then bacon, onion and chives and then sprinkle again with cheese. Broil for about 10 minutes and serve.

Take the middle of potatoes and cut into spears for fries. Coat in olive oil, toss in garlic salt and set aside for fries back on 450 degrees for 20 - 30 minutes until tender. Serve with burger or dogs.

Healthy Swedish Turkey Meatballs

Healthy Turkey Swedish Meatballs

Prep Time      10 Min.
Cook Time     35 Min
Total               45 Min
Service 4

For the Meatballs
1 lb Ground turkey
1 small onion - grated
1 carrot - grated
1 slice white bread
1/2 cup full-fat milk
1 tbsp freshly-chopped parsley
1 tsp ground allspice
1/2 tsp salt & pepper
1 tbsp olive oil plus cooking spray
1 large egg
1 to 2 tbsp plain flour

For the sauce
1 1/2 cup beef stock (broth)
3 tbsp sour cream
a pinch of black pepper
Parsley to garnish
1 tsp butter
1 tbsp flour

Pre-Heat oven to 360 degrees
Soak bread in milk set aside. Add onion, carrot, turkey and egg in large bowl. Mix together thoroughly. Press out all the excess milk from the bread and to meat and then add all the spice along with oil and roll into balls and place on cooking spray treated cookie sheet. Sprinkle flour over the top of the meatballs. Bake for 30 minutes.

In sauce pan add everything for the sauce. Bring to a boil and then simmer. Spoon some of the sauce into a bowl and mix flour in until it's smooth and pasty. Mix into the sauce and let thicken. Add the meatballs to sauce and serve over pasta.

Pair with a white wine. Enjoy.

Tex Mex Sheppard Pie

Tex Mex Sheppard Pie

Prep time - 20 minutes
Cook Time - 20 minutes
Total time - 40 minutes

Preheat oven to 400 degrees.
Ingredients can be increased or decreased pending how many you're serving.
2 -3 Potatoes (skins optional) cut and boiled then mashed.
1 potato cut into small pieces for meat mixture.
1 carrot sliced.
1 Jalapeno chopped.
1/4 onion chopped.
1 stalk celery sliced.
1-2 clove garlic minced.
Frozen peas
Frozen corn
Turkey or whatever kind of meat you'd like.
Shredded cheese
Black Beans
1/2 can green enchilada sauce - Chicken broth if needed.
Salt, pepper, and chili pepper flakes to taste
Hint of chili powder
Milk and butter for potatoes.

Saute 1/4 amount of jalapeno, garlic, and onion for potatoes. Once tender put water and potatoes in pan and bring to boil. Cook until tender and ready to mash. When done pour a little milk and a scoop of butter and mash. Add a little salt and pepper to taste.

Saute the rest of the vegetables until tender using just a little olive oil so it doesn't stick. Add meat, beans, frozen peas and corn, and enchilada sauce. Cook until browned. Add mixture to baking dish. Spread mashed potatoes over the top. Bake for 20 minutes. Half way through sprinkle with shredded cheese.

Serve with a white or rose wine. Enjoy

Fish Enchiladas

Fish Enchiladas and Rice

Makes 5 enchiladas
2 Tilapia Fillets, cooked and flaked.
2 Serrrano peppers chopped
1/2 onion chopped
1 tomato seeded and chopped.
4 tomatoes chopped in big chunks
1 large clove garlic chopped
1 stalk celery sliced
5 low carb wheat tortillas
1 12oz can Green Enchilada sauce
Shredded cheese to taste
Brown Jasmine Rice
Salt, Pepper, Chili powder, Ground chili flakes to taste.

Pre heat oven to 400 degrees. Spray pan with non stick oil and cook fillets and flake with fork. Split all vegetables, about 2/3 for the enchiladas, saute and put aside. When fish is done and flaked add the sauteed veggies and mix thoroughly. Add about two large spoonfuls or more depending how full you want the enchilada. Sprinkle with cheese and roll up. Repeat until filling is done. Pour sauce over the top and sprinkle with cheese. Bake for 20 minutes.

Save a 1/3 of the veggies for the rice saute with the seeded chopped tomato and set aside.

Prepare rice per instructions on package. Add vegetables when rice has about 10 - 15 minutes to go.
Enjoy, pairs well with a Rose wine.