Ingredient: garlic powder

Spicy Chicken Lazone Pasta

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 Spicy Chicken Lazone Pasta
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Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
  3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter and cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
  4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
  5. Pasta
  6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
  7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
  8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.
Recipe Notes

Original Recipe: https://whatsinthepan.com/new-orleans-chicken-lazone-pasta/

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Nutrition Facts
Spicy Chicken Lazone Pasta
Amount Per Serving
Calories 1408 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 39g 195%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 365mg 122%
Sodium 2295mg 96%
Potassium 482mg 14%
Total Carbohydrates 108g 36%
Dietary Fiber 6g 24%
Sugars 3g
Protein 78g 156%
Vitamin A 50%
Vitamin C 4%
Calcium 12%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken and Rice

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 Creamy Chicken and Rice
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Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9×13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.
Recipe Notes

I'm going to make this for my mum, who has food allergies, and is lactose intolerant.  The internet says Velveeta, etc, are generally worse for lactose intolerant people than regular cheeses, so I'm going to try substituting 2% lactose free milk for the milk, and a mix of 3/4 mild cheddar and 1/4 mozzarella.

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Creamy Pesto Tortellini Pasta Salad

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 Creamy Pesto Tortellini Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat.
  3. Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine.
  4. Serve warm or cold. Store in the fridge. If it seems to dry after sitting in the fridge (the pasta can absorb a lot of moisture) you can add another spoonful of caesar dressing and/or pesto. Garnish with the remaining parmesan and fresh chopped basil before serving.
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Nutrition Facts
Creamy Pesto Tortellini Pasta Salad
Amount Per Serving
Calories 487 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3g
Cholesterol 62mg 21%
Sodium 717mg 30%
Potassium 145mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 2g
Protein 18g 36%
Vitamin A 17%
Vitamin C 14%
Calcium 36%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Enchiladas

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 Beef Enchiladas
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
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Instructions
  1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  5. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  6. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  7. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  8. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  9. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  10. Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  11. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes

Original Recipes:  https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462

This was oddly bland.  Tasted a lot like onion, but that was actually about it.  I'm thinking less onion and need to infuse more chili flavor into the meat.  The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking.  That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is.  I'll be working on this again, I think.  (3.25.19)

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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg 40%
Sodium 933mg 39%
Potassium 146mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 34g 68%
Vitamin A 29%
Vitamin C 5%
Calcium 59%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Schweinebraten – German Style Roast Pork

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 Schweinebraten - German Style Roast Pork
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Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine German
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Score fat side of pork roast in diamond pattern. Rub the entire roast all over with the oil, seasonings, and spoon on and spread the grainy mustard all over the top. Let stand for one hour.
  2. Spray your roasting pan with cooking spray. Place the vegetables into roasting pan and pour in beer. Place the roast in the roasting pan on top of the vegetables. Cover tightly and roast for one hour.
  3. Remove cover and continue roasting for another hour, uncovered, and check the temperature. It may need two hours, but mine was done earlier. It should be 140-160 (depends on how well-done you want the roast). It will continue cooking as it rests.
  4. Remove from oven and place on a large carving board; cover with foil and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side (or discard).
  5. Put some hot water in the pan with the juices, scraping up the bits and pieces. Add enough to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer, whisking to blend well. For additional richness, the gravy may be finished with a little more butter, cream or sour cream. The gravy will be rich, dark and delicious.
  6. Slice the roast thinly and serve with the gravy. Refrigerate or freeze leftover slice
Recipe Notes

Save the bone to make a delicious bone broth.

Made it, but the roast I used had been chopped a bit - I cut off about 2 pounds for another recipe, so it was a little smaller.  And I made a simple beef gravy instead of this one, just because this was done early, and was sitting for a bit.

Check the meat after an hour - it should be 140F internal when you remove it - it will continue cooking when you take it out and cover it, end up about 145-150F, which is just done, not quite medium well.

Enjoy!

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Nutrition Facts
Schweinebraten - German Style Roast Pork
Amount Per Serving
Calories 774 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 20g 100%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 206mg 69%
Sodium 1274mg 53%
Potassium 863mg 25%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 53g 106%
Vitamin A 110%
Vitamin C 4%
Calcium 1%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mackerel Patties

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 Cindy's Mackerel Patties
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together until well blended. Divide into four equal parts, and make patties. Fry in skillet for a couple of minutes one each side on medium heat (?) or until slightly "crisped". Timing depends on thickness - I made mine about 3/8" thick. Serve hot, with tartar sauce if desired.
Recipe Notes

Total weight ~12.6 oz, should be 3.15 oz each patty.  As usual, seasoning measurements are definitely approximate! So please feel free to adjust to suit yourself.

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Nutrition Facts
Cindy's Mackerel Patties
Amount Per Serving
Calories 262 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 135mg 45%
Sodium 558mg 23%
Potassium 271mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 0.4g 2%
Sugars 2g
Protein 27g 54%
Vitamin A 11%
Vitamin C 1%
Calcium 27%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

BBQ PULLED CHICKEN

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 BBQ PULLED CHICKEN
BBQ Pulled Chicken with tender chunks of chicken breast cooked in the oven, so easy and convenient you'll skip the slow cooker in favor of this quick meal.
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the bbq sauce to flavor more of the chicken. (like how a holiday ham has the top cut into an x shape).
  3. Add all the ingredients together in a large bowl and toss well together until mixed.
  4. Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
  5. Cook for 25 -30 minutes or until caramelized, browned and cooked through.
  6. Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
  7. If the sauce didn't cook down enough (if you use a pan that's too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes).
Recipe Notes

Original Recipe:  https://dinnerthendessert.com/bbq-pulled-chicken/

I had a bit over 2 lb, so I think I should have had more sauce.  Also, we shredded the chicken, then mixed it together, covered the pan in foil, and put back in the oven for a few minutes, maybe 10-15 minutes.  Awesome!

I plan to do more work on the sauce - I think I can make it better!  🙂

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Nutrition Facts
BBQ PULLED CHICKEN
Amount Per Serving
Calories 255 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 94mg 31%
Sodium 1030mg 43%
Potassium 52mg 1%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 25g
Protein 27g 54%
Vitamin A 17%
Vitamin C 9%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Beans

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 Baked Beans
My baked beans, a work in progress but already quite tasty!
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Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Mix all ingredients together in a 9" square baking dish. I suggest placing the pan on a baking sheet to bake, covered, for 1 hour. Remove cover and continue baking for another hour.
  3. Prolly want to give a few minutes to cool a bit before eating.
  4. 1 serving is ~100g, about 3/4C.
Recipe Notes

Feel free to add barely cooked bacon pieces, and you can also use fresh diced onion and garlic, but I like that you can toss this together in just a few minutes with stuff that I at least usually have on hand all the time.  Enjoy!

Thanks, dad, for showing me how to make baked beans!  I've only built on what you showed me.

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Nutrition Facts
Baked Beans
Amount Per Serving
Calories 65 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.2g
Sodium 176mg 7%
Potassium 14mg 0%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 3g 6%
Vitamin C 1%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Italian-Style Meatballs

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 Baked Italian-Style Meatballs
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Course Appetizer, Main Dish
Cuisine American
Prep Time 17 minutes
Servings
meatballs
Ingredients
Course Appetizer, Main Dish
Cuisine American
Prep Time 17 minutes
Servings
meatballs
Ingredients
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Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine the pork, lamb, ground round, cheese, egg, basil, oregano, garlic powder, salt, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  3. Using a scale, weigh meatballs into 1-ounce portions and place on a wire rack set in a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 17 minutes or until cooked through.
Recipe Notes

I changed from 1 1/2 to 1 oz meatballs, because they were kind of big.

Optional - original recipe called for the meatballs to be rolled in 1/4 C bread crumbs, but I don't think it's necessary, so I removed that.  But you're welcome to add it back!

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Nutrition Facts
Baked Italian-Style Meatballs
Amount Per Serving
Calories 85 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 25mg 8%
Sodium 202mg 8%
Potassium 31mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.4g 2%
Sugars 0.2g
Protein 7g 14%
Vitamin A 1%
Vitamin C 1%
Calcium 7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy & Steve’s Awesome Cheesy Garlic Toast

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 Cindy & Steve's Awesome Cheesy Garlic Toast
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375F. Line baking sheet with foil.
  2. Split buns in half and spread out evenly on the baking sheet, outside of bun down. Spread ~1 1 1/2 Tbsp spoon on each bun pair. Sprinkle garlic powder and salt evenly over all each. SPread softened cream cheese over each piece.
  3. Bake for ~7-8 minutes, or until the butter is completely melted and bottoms are starting to brown. Spread the mozzarella &/or cheddar cheese over the top. REturn to oven and bake another 5 minutes or until top cheese(s) are melted.
  4. Let sit for a couple of minutes and serve.
Recipe Notes

Work in progress!!!  They tasted really good, just didn't measure everything as I worked.  So all measurements subject to "do what looks good and you like".  🙂

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