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Chop !   I feel alotta LOVE in this kitchen TONIGHT !!   Chop !




Ian's Cajun Shrimp Gumbo
   
2 lbs peeled popcorn shrimp 2 cups water
1 lb flaked crab meat (Amazon) 1/4 cup parsley
1 lb diced hot sausage 1 tbsp cajun seasoning
1/3 cup flour 13 oz chicken broth
1/3 cup vegetable oil 3 bay leaves
2 cups onion 2 tbsp worcestershire sauce
1 cup chopped celery 1 tbsp thyme
2 cups bell pepper 1/2 tbsp hot sauce (tabasco, tapatia etc. - to taste)
10 oz pkg frozen okra 1 tbsp Kitchen Bouquet
8 oz tomato sauce 2 tsp garlic salt
salt and pepper (to taste)  

Make roux by heating oil in a large cast iron skillet, when very hot but not smoking, add half of the flour, stirring constantly with a wire whisk (see note below). Add remaining flour and stir rapidly until dark and smooth.

Add all vegetables and cook until tender. Add tomato sauce, water, and chicken broth all spices and let simmer for 1 hour. Add remaining ingredients and let simmer.

Best served over rice, and yields 8 to 10 servings

Note: If doubling or tripling the recipe, the roux will require more than a one to one ratio of flour to oil. Just add flour slowly until the roux is somewhat creamy in texture. Also if doubling or tripling the recipe, vary the amount of meats according to taste while using not as much water (if tripling the recipe I only use 4 cups water). Also I often substitute a cup of water with an extra cup of chicken broth.


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Peanut Butter Squares
   
1 Cup graham cracker crumbs 1 Cup smooth peanut butter
1 16 oz box confection sugar 1 12 oz bag chocolate chips
2 sticks margarine  

Melt butter over slow heat, then mix graham cracker crumbs with confection sugar in a medium mixing bowl. Stir in peanut butter and margarine (this is easier if butter is still hot and peanut butter is at room temp). Spread the peanut butter mixture evenly in a 9" x 13" pan. Melt chocolate chips over slow heat and spread evenly over the peanut butter mixture. Chill until semi-soft, then cut into squares (if they get too hard, when you cut them the chocolate will crack, however if the chocolate is too soft, it will run back together and down into the cuts)

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Gloria's Tres Leches Cake
1 Box of regular white cake mix 1 Cup whole milk
1 Can evaporated milk (12 oz) 1 Can sweet condensed milk (14 oz)
1/2 Cup white rum 1/2 cup pineapple juice
1 cup cool whip 1/2 cup finely chopped pecans

Bake the white cake per instructions. Once cooled, inject the cake, with a mixture of the 3 milks, rum & pineapple juice. For topping, mix coolwhip with a small amount of condensed milk and spread evenly on top. Sprinkle the pecans over all.

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Hurricanes' de Maribel
1-1/2 Cup amaretto 1-1/2 Cup light rum
1-1/2 Cup dark rum 1-1/2 Cup gin
1 cup pineapple juice 1 cup orange juice
1 cup grapefruit juice Grenadine (for colour)

Mix all ingredients, hide car keys, embibe responsibly - prepare for an epic hangover

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Karen's Meatball Appetizers
   
20 Ounces grape jelly 2 small cans crushed pineapple
2 regular jars shrimp cocktail sauce 2 lb bag frozen meatballs

Heat grape jelly, cocktail sauce and pineapple in a crock pot until jelly is melted. Add meatballs and let simmer for 30 minutes.
 
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Homemade Wine Coolers
   
1 gallon blush wine 3 litre bottle sprite or 7-up
2 oranges 2 lemons
2 limes  

Mix the wine and sprite/7-up in a cooler. Quarter the lemons, limes and oranges. Squeeze all citrus into the mixture, throwing in approximately half of the peelings. Is drinkable immediately, however removing the peelings after about 2 hours will keep the mixture from becoming too bitter.


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Rosie's Ambrosia
   
1 large container small curd cottage cheese 1 large container cool whip
1 large box strawberry kiwi instant jell-o 20 oz can fruit cocktail
20 oz can crushed or finely diced pineapple 1 can mandarin oranges

Drain the fruit cocktail, pineapple and mandarin oranges. Mix all ingredients in a large bowl. Chill well and serve.
 
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Karen's Rum Cake
   
1 pkg butter cake mix - yellow 1 small package instant pudding
4 eggs 1/2 cup water
1/2 cup crisco oil 1/2 cup rum

Mix the cake ingredients for 10 minutes. Pour the mix into a prepared pan and cook at 325 degrees for 45 minutes. Let cool for a few minutes then turn it out onto a piece of aluminum foil. Sprinkle the shiny side with granulated sugar.
   
1/2 cup margarine 1 cup sugar
1/4 cup water  

Boil for 2 minutes in a sauce pan. Remove and pour in 1/4 cup rum. Pour over the cake while hot. (Hint: Crunching up the foil around the cake will allow the glaze to hold to the cake)

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Hot Butter Rum Drink

1 lb butter 2 tsp cinnamon
2 lb lt. brown sugar 1 tsp cloves
3 beaten eggs 1 tsp allspice
1 tsp nutmeg  

Melt butter, add spices to butter and mix thoroughly. pour butter/spices over the brown sugar, and add beaten eggs. Mix thoroughly, and refrigerate. The batter should chill 24 hours before use. To imbibe, about 2 tablespoons (to taste), 1 jigger rum and hot water.

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Karen's Italian Kream Kake

Cream together: 1/2 cup oleo (Country Crock)
  1/2 cup Crisco
  2 cups sugar
   
Add: 1 cup buttermilk
  1 tsp dark vanilla
  5 egg yolks
   
Add: 2 cup flour (dipped method)
  2 tsp baking soda
   
Beat stiffly: 5 egg whites
   
Fold egg whites into batter
   
Add: 1 cup chopped nuts   (Optional 1 cup coconut)
   

Pour into 3 well-greased and floured 9-in. cake pans. (I place a piece of wax paper in the bottom of each pan to make it easier to remove from the pans. Bake for about 25 minutes at 350 degrees. Insert a toothpick into the center of each cake. If the toothpick comes out of the cake without any batter, the cake is ready. Let the cake cool for 10 minutes and turn onto a wire rack to finish cooling. Remove the wax paper and place in freezer until frozen. Frost with cream cheese icing.

Cream Cheese Icing

8 oz cream cheese, softened 2 tbsp flour
¾ cup oleo (Country Crock) 1 tsp dark vanilla
1 box and 1 cup confection sugar Chopped pecans

Cream together. Frost the cakes while frozen. This will cover the cake thinly. Sprinkle with pecans. Let defrost about 2 hours before serving.


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Marit's Sweet Potato Casserole

Filling: 3 cups mashed sweet potatoes (~2 lbs raw)
  1 cup sugar
  2 eggs
  1 tsp vanilla
  1/2 cup butter
  1/3 cup milk
   
Topping: 1 cup light brown sugar
  1 cup chopped (or not) pecans
  1/3 cup flour
  1/3 cup butter (soft, not melted)

Boil potatoes until tender, then drain and mash them. Add the rest of the filling ingredients and mix until creamy. Put mixture in a greased 1-1/2 quart casserole dish. Mix the ingredients for the topping and crumble on top. Bake at 350 degrees for 30 to 40 minutes. Serve warm.





Crab Stuffed Mushrooms





OM's Chili


5 lbs high grade ground meat ( I use a mix of turkey/beef )

2 - 15oz cans kidney beans (optional)

1 Package Wick Fowler's© 2 Alarm Chili Mix

2 cups diced white or yellow onion

2 - 15 oz. cans tomato sauce sauce

2 cups diced bell pepper

2 - 15 oz. cans diced tomatoes ( Basil, Oregano & Garlic is good )


Brown all of the ground meat in a large (5 qt. or more) stew pot. After browned, drain the meat. Add the diced vegetables and simmer for 15 minutes. Add the canned tomatoes, tomato sauce and beans (if used), spices and simmer for 1 hour.

hints: I don't use all of the chili powder that is in the chili mix
        Diced mushrooms are also good in this recipe.
        Sometimes i use 2 small cans of  Ro-Tel© brand tomatoes in lieu of 1 can of diced tomatoes.




Robert's Buffalo Wings

4 -8 lbs. disjointed chicken wings * 4 cups buttermilk
3 - 5 tbsp salt 3 - 4 tbsp cayenne pepper
4 - 6 cups peanut oil 4 - 6 cups flour
1 lb. butter 1 large and 1 small bottle tabasco sauce
1/4 cup worcestershire sauce 1/4 cup soy sauce
6 bay leaves  
* Cut off and discard the tips of each wing. Cut the main wing into two parts at the second joint

Marinade Ingredients
4 -8 lbs. disjointed chicken wings 3 - 4 tbsp cayenne pepper
4 cups buttermilk 3 - 5 tbsp salt
Marinade - Mix all of the marinade ingredients, except wings, in a large ziploc bag, mix well, then add the wings and mix. Refrigerate overnight.

Instructions
- Remove the wings from the bag and wash off the buttermilk. Mix the flour and 3 - 4 tbsp cayenne pepper in a bag or bowl, then dust the wings in this mix. Heat the peanut oil in a large casserole dish or deep fryer. When hot, add some of the wings and stir occasionally for about 10 minutes, or until golden brown and crisp. Remove and drain well. Cook the remaining wings.

Sauce - Melt 1 lb. butter, tabasco sauce, soy sauce, worcestershire sauce, and bay leaves. Dip the cooked wings in the sauce and place in a baking pan, then add tabasco on top. In 250F oven, cover and bake for about 40 to 50 minutes.



 Cedar Door's Mexican Martini  


1-3/4 oz. Sauza Gold tequila 2 oz Goodflow lime juice
1-3/4 oz. Hiram Walker triple sec Splash of orange juice

Fill a 16-oz tumbler with ice, and add all ingredients. Pour into a coctail shaker and shake vigorously



 Trudy's Tortilla Soup  


2 to 3 tablespoons margarine 1/2 tablespoon ground cumin
1 pound boneless skinless chicken breasts, cut in 1/2 inch cubes 1/2 tablespoon ground black pepper
2 poblano peppers, diced 1 tablespoon chicken base (below)
2 Anaheim chili peppers, diced 1 tablespoon salt or less to taste
Kernals from 1 ear of fresh corn 1 1/2 bay leaves
1 large tomato diced 15 ounces tomato juice
1/2 large onion, diced 3 quarts water
2 cloves of garlic, finely chopped Monterey Jack or Cheddar cheese and tortilla chips, for garnish

In a soup or stock pot, melt the margarine and add the next seven ingredients. Sauté until the chicken is cooked, the veggies are tender and the onion is transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips. Makes about 3 1/2 quarts.

Chicken Base:

Chicken base is a chicken flavored seasoning paste which can usually be found in jars at supermarkets. If it can't be found, the 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth.



 Spinach Strawberry Salad   

Dressing

1/3 cup raspberry vinegar 1 teaspoon salt
1/2 cup sugar 1 teaspoon dry mustard
1-1/2 tablespoons minced onions 1 cup vegetable oil
1-1/2 tablespoons poppy seeds  

Salad

1 - 2 pounds baby spinach 1 pint sliced strawberrys
1/2 cup chopped pecans  


Dressing: Put vinegar, salt, sugar, dry mustard and onion in a blender and blend while slowly adding the oil. When thick, add poppy seeds.

To Serve: Place spinach, strawberries and pecans in a salad bowl. The dressing will be thick, so add vinegar to thin it out. Do not worry as you cannot add too much vinegar. (This is also good with fresh fruit).




 Karen's Taco Soup   

Brown 2 lbs. Hamburger and 1 small chopped onion. Add the rest of the ingredients and simmer for 30 minutes

Salt & Pepper

1 can kidney beans

1 pkg dry taco mix

1 can   hominey   

1 pkg  dry Ranch dressing mix

3 can   stewed tomatoes

2 cans pinto beans w/jap. Peppers (undrained)

1 ½  cup water

 



Miranda's Chinese Crab Soup   

90 oz chicken broth

4 eggs

1 to 1.5 lb of fresh lump crab meat (imitation ok)

2 tblsp corn starch, dissolved

1 can/jar white asparagus

1/2 tsp salt

2 lg chopped scallions 1 chopped garlic clove

1 can baby corn

1 tbsp Fish sauce

12 or so mushrooms

 

In a 5 quart soup pot:

Wash asparagus and remove hard bottoms if using fresh green asparagus.

Drain and wash baby corn. Cut corn and asparagus into 1- to 2-inch chunks. You want the pieces to be bite-sized. Dice mushrooms small.

Add the corn and asparagus to your pot of soup.

If you'd like a slightly thicker soup, dissolve 2 tblsp of cornstarch to 1/2 cup of cold water. Add the mixture to the pot.

When your soup pot starts boiling, add in the crab (cut small pieces), the fish sauce, garlic, scallions, mushrooms and stir.

In a separate bowl, break 4 eggs. Pierce the yolks with a fork and lightly scramble - do not beat.

Stirring very fast, slowly pour the bowl of scrambled eggs into the pot, continuing to stir as the eggs stream in. When the eggs are all in, turn the heat down to medium to simmer.

Taste and add salt or fish sauce if necessary. Cook until corn and asparagus are tender.





 Rudy's Creamed Corn  

4 lbs. frozen sweet corn

2 of 8 oz blocks cream cheese
     (diced into 1 inch squares)

1 stick (4 oz) of salted butter

3/4 cup heavy whipping cream

4 tablespoons of sugar

1 teaspoon black pepper

1/2 teaspoon salt  

*** This recipe serves 12 .. consider cutting it accordingly

Throw all the ingredients, into a crockpot on medium or low for at least 4 hours.
If you need it done faster, cook it on the stove or on high in the crockpot (won't be as good if cooked fast).
All of the cream cheese pieces will completely melt, break down and combine with the cream and butter to make the ‘gravy’. Do not over-salt.



 Camp's Crab Quiche  

1 - 9" deep dish pie shell

3 drops +/- fave hotsauce

4 eggs

1 cup shredded monterrey jack cheese

1 cup heavy cream

1/4 cup grated parmesan cheese

1/2 tsp salt 8 oz. flaked fake crab meat and/or lobster chunks
1/2 tsp black pepper 1 green onion - chopped
 
Optional: sauteed spinach & mushrooms

Preheat oven to 350 degrees. Bake the pie crust for about 15 minutes, or until just starting to brown. Remove from oven and let cool.

WHISK together the eggs, cream, salt, pepper and hotsauce. STIR in the shredded cheeses, onion and crab. Pour into the pie shell.

Bake for 45 to 50 minutes (IF ON A DRIP PAN) - 25 to 30 minutes if not.
Turn off the oven but leave door closed for 30 to 40 minutes more to allow thickening.




 Abuelita's Corn Bread  

Half cup cornmeal

2 cups flour

One and a half cups butter melted

Half cup sugar

1 cup milk

Two eggs

One can cream corn 4 tablespoons baking powder

Mix all ingredients, adding milk slowly to create a thin paste and bake for 25 to 30 minutes.




 Clam Chowder  

3 8-ounce bottles clam juice

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter

3 slices bacon, finely chopped

2 cups chopped onions

1/4 cup all purpose flour

2 garlic cloves, chopped 1 bay leaf
1 1/4 cups chopped celery with leaves 6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cup half and half  

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
Remove from heat.


Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown NOT CRISPY, about 8 minutes.
Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown).
Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Season to taste with salt and pepper. (Can be prepared 1 day ahead).
Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)



 Apple Cobbler  

3/4 cup sugar

1/2 teaspoon ground cinnamon

2 cups all-purpose flour

2 cups sugar

2 large eggs

2 teaspoons baking powder

3/4 teaspoon salt 1/4 teaspoon cinnamon
1 cup butter, melted 9 to 10 cups sliced apples (Granny Smith are best)

Heat oven to 350°F.

Place sliced apples in ungreased 13 x 9 inch baking dish.
Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl and sprinkle over apples (and yes it looks like alot).
Combine 1/4 teaspoon cinnamon, flour, sugar, eggs, baking powder and salt in bowl, then mix until it resembles bread crumbs. Sprinkle over apples.
Pour melted butter over topping. Sprinkle a small bit of cinnamon over all.
Bake 45-55 minutes - until lightly browned and apples are tender. Longer baking means a crunchier topping.
Credits here




 Pecan Pie  

1 cup sugar

1-1/2 cups corn syrup
  (1/2 dark and 1/2 light)

4 eggs

1/4 cup butter

1-1/2 teaspoons vanilla

1-1/2 cups pecans, coarsely broken

1 unbaked deep dish pie shell  

In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
Strain the mixture to make sure it's smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 55 to 60 minutes or until set.





 Blackberry Pie  

4 cups blackberries

1/2 cup white sugar

1/2 cup all purpose flour

2 tbsp milk

1/4 cup confection sugar

1 unbaked deep dish pie shell & flat pie shell


Preheat oven to 425 degrees F.
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell.
Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust (can be lattice).
Seal and crimp the edges, and cut vents in the top crust for steam to escape unless lattice is used.
Brush the top crust with milk or (egg whites ?), and sprinkle with 1/4 cup confection sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F, and bake for an additional 25 to 28 minutes, or until the filling is bubbly and the crust is golden brown.
Cool on wire rack.




 Buttermilk Calamari  

2 cups vegetable oil

1 cup buttermilk

1 cup all purpose flour

1/2 tablespoon salt

1/2 tablespoon ground black pepper

1 teaspoon dried oregano

1 to 2 pound squid, cleaned and cut into 1 to 1-1/2 inch rings


NOTE: Cook each small (10 to 12 rings) for about 4 to 5 minutes.
Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
Pour buttermilk into a medium bowl. In a separate bowl, Mix the flour, salt, pepper and oregano.
Dip squid rings into the buttermilk, then into the seasoned flour.
Place the coated pieces in the hot oil, in small batches, turning if necessary, for even cooking.
When evenly browned, drain on paper towels to drain, Rinse and repeat.
Serve hot.




 Dessert Crepes  

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

1 drop vanilla extract

 


In large bowl, whisk all ingredients until smooth.

Heat a medium-sized ( 7 or 8 inch ) skillet or crepe pan over medium heat.

Grease pan with a small amount of butter or oil applied with a brush or paper towel.
Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan,
tilting the pan so that bottom surface is evenly coated.

Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.

Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Serve immediately.

Hints: Fill with fresh blueberries, cut strawberries, pineapple, whipped cream cheese or spray whip cream and sprinkle confection sugar on top. Also strawberry cream chesse and/or Nutella is a nice touch :)



 Vero's Sopa De Marisco (Seafood Soup)   

Peels shells from 1 lb. of raw shrimp

1/4 of a medium size white onion

2 garlic cloves

1 bay leaf

5 cups of water

 


2 tablespoons of olive oil

1-1/4 cup of peeled & diced carrots

1-1/4 cup of peeled & diced potatoes

1-1/4 cup of diced celery

1 chipotle pepper in adobo
(optional - BUT use very little - 1/2 tbsp)

4 large Fresh Epazote leaves
(OR chopped Cilantro)

1 lb. of raw peeled shrimp
(use peels to make the broth)

1 lb. or so of seafood mix

Salt and pepper to taste

Lime wedges to serve

Broth: Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water.
Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for
about 6-8 minutes, then set aside.

Paste: While the broth is simmering, place the tomatoes, onion, and garlic (LAST) on a hot griddle
to roast (I used a cast iron skillet). Turn from time to time to have an even roasting.
This step will take about 8 minutes. If using garlic paste (jar) add at about the last 5 minutes.
Once the tomatoes, onion, and garlic are ready, place into a blender along with
the chipotle peppers (if using). Process until you have a fine pure. If needed,
chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.

Stockpot: In a medium-size stock pot, heat the oil at medium temperature, add the carrots, and
cook for a couple of minutes. Then, stir in the potatoes and celery and cook for
6-7 minutes, stirring often to keep them from sticking to the pan.

Pour the tomato sauce into the stock pot using a strainer, bring to a boil, and then lower
the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in
the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp.
The shrimp will be a light orange color but still look firm; do not overcook or the
shrimp will have a rubbery texture. Also add in the seafood mix.

Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Serve with lime wedges and white rice.

Notes:
Not everyone roasts the tomatoes, garlic, and onion for this soup.
If you like spicy food, add extra peppers.



 Mom's Biatatti & Rice 

Meat Mixture

1-1/2 lbs. top boneless sirloin (cut cross-grain)

1/3 cup butter

1 bunch spinach – chop coarse

1/2 lbs. mushrooms – chop coarse

1 cup white onion slice thin

Salt & Pepper to taste

1 bunch green onion with tops – chop fine

White rice


Sauce

2 tbsp horseradish

1/4 cup lemon juice

1/4 cup soy sauce

1/2 lbs. mushrooms – chop coarse

1 cup white onion thinly sliced

1/2 tsp red pepper to taste


Stir fry the meat in butter until rare – add the rest of the veggies, cover and steam 3 to 4 minutes until spinach is wilted
Serving: Cook the rice for the amount of people. Pour sauce into plate then rice on top, then meat mix



 Picante dip 

16 oz softened Cream Cheese

2 Cups Salsa

Mix together    (the recipe can be doubled, tripled, etc.)



 Queso Dip 

1 lb. Owens sausage

1 can mild rotel tomatoes

1 large Velveeta cheese block

1 package +/- taco seasoning

Brown the sausage. Cut the velveeta into 1" squares and add all ingredients into a crockpot.
Stir occassionally making sure the dip does not burn on the bottom or glaze on top



 Kale Toscana Soup 

16 oz spicy Italian sausage

8 slices of bacon

1/2 large onion diced

2-3 cloves of garlic minced

28 oz low-sodium chicken broth

3 cups water

5 medium russet potatoes thinly sliced

1 tsp crushed red pepper flakes optional

Salt and pepper optional

4 cups chopped kale

1 cup heavy whipping cream

Parmesan cheese

Brown sausage in a large pot or dutch oven.
Remove sausage with a slotted spoon and set aside.
Cut bacon into small pieces.
Add bacon to pot and cook until crispy.
Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
Stir in minced garlic and cook for 1 minute, stirring frequently.
Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
Continue cooking until potatoes are tender, about 10 minutes.
Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
Stir in the heavy cream and let heat through.
Ladle soup into bowls and serve with Parmesan cheese.




 Tomato Basil Soup 

6 tablespoons butter

1 onion, thinly sliced

15 baby carrots, thinly sliced

2 stalks celery, thinly sliced

3 cloves garlic, chopped

36 oz can tomato sauce

1 1/4 cups chicken broth

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

salt and ground black pepper to taste

1 1/2 cups heavy whipping cream

Parmesan cheese (garnish)

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes.
Stir in both amounts of tomato sauce, chicken broth, basil, and oregano.
Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.

Pour soup into a blender no more than half full, ADD CREAM WHILE BLENDING, blend until smooth.
This will take several steps to blend the entire pot. Reheat and serve.




 Creamy Spinach Parmesan Stuffed Chicken 

4 chicken breasts (4-6 oz each)

1 tbsp olive oil or avocado oil

1 tsp paprika

1 tsp salt, divided

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 cup grated parmesan

4 oz cream cheese, softened

2 tbsp mayonnaise

1 1/2 cups chopped fresh spinach

1 tsp minced garlic

1/2 tsp red pepper flakes

Makes 4 servings

Mix the paprika, ½ tsp of salt, garlic powder, and onion powder in a small bowl and set aside.

Drizzle chicken with oil and rub with seasoning mix.

Butterfly each chicken breast for the filling.

Make the filling by combining the cream cheese, parmesan, mayo, spinach, garlic, red pepper, and remaining salt.

Stir well to incorporate ingredients fully. Fill the butterflied chicken breasts with the creamed spinach mixture.

Place chicken breasts in a baking tray or dish sprayed with nonstick spray.

Cook about 30 minutes at 375 or until chicken is no longer pink.

note*
Serve this chicken with a large salad or cauliflower mash, pearled couscous is also nice ..
Ricotta cheese can be substituted for cream cheese if preferred



 Natasha's Creamy Shrimp Pasta  

3/4 lb fettuccini pasta

1 tbsp olive oil

1 lb large raw shrimp peeled and deveined (21-25 ct) -OR- 24 oz small shrimp (popcorn or a bit larger)

1/2 onion (medium), finely chopped

2 tbsp unsalted butter

1 garlic clove minced

1/3 cup favorite white wine

2 cups whipping cream

1/2 tbsp lemon juice OR lemon zest

1/3 cup shredded parmesan cheese

1 tsp Sea salt or to taste

1/2 tsp black pepper or to taste

1/2 tsp paprika or to taste

1 tbsp Parsley finely chopped, to garnish

 

Add 3/4 lb pasta to a pot of boiling water with 1 tbsp salt and cook according to package instructions until al-dente.
Drain without rinsing and set aside.

While pasta is cooking, prepare the shrimp and sauce.
Season shrimp with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika.
Place a large, non-stick pan over medium/high heat and add 1 tbsp oil.
Once oil is hot, add shrimp in a single layer and cook through (don't overcook).
Remove to a separate dish leaving the sauce.

In the same hot pan, add 2 tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often.
Add minced garlic and sauté another minute until fragrant.
Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
Stir in 2 cups cream, bring to a light boil then simmer 2 min.

***** OPTIONAL, I HAVE NOT TRIED THIS *****
Add 1/2 tbsp lemon juice OR lemon zest (add per landon for a bit of tanginess) if juice - whisk fast or it will curdle.

Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth.

Let it come just to a simmer WITHOUT BOILING then turn off the heat and season sauce with more salt, pepper and paprika to taste.

serve:
1. WITH noodles, stir in the shrimp and noodles until mixed evenly, serve and granish OR
2. OVER noodles, stir in the cooked shrimp until well mixed and serve over the noodles, serve and granish

note*
Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.
Recipe has been altered - the original is here.



BBQ Glazed Meatloaf  

2 lbs. ground beef (93%)

1 tbsp olive oil

1/2 finely chopped onion (about 1 cup)

3/4 cup Italian bread crumbs

2 tbsp tomato paste, divided

1 cup milk

2 tsp garlic powder

1 tbsp worcestershire sauce

2 beaten eggs

1 tsp paprika

1 tsp kosher salt

2 tsp dried parsley

1/2 cup barbecue sauce (I use KC Masterpiece)

1 tbsp apple cider vinegar

Preheat a smoker or pellet grill to 250ºF.

In a small pan, heat the oil over medium heat and add the onion.
Cook until softened, 7-10 minutes. Allow to cool completely.

In a small bowl, combine milk and breadcrumbs to form a thick paste, stirring well.
Leave 5 minutes to allow crumbs to absorb all the milk and swell.

In a large bowl, combine the Ground Beef, onion, breadcrumb mixture, 1 Tbsp. of tomato paste,
garlic, Worcestershire sauce,, eggs, paprika, salt, and parsley. Using hands, mix lightly but thoroughly.

Carefully scrape the meat out onto a wire rack or a loaf pan, and shape into a loaf.

In a bowl, combine remaining tomato paste, BBQ sauce and vinegar to make a sauce - yes its enough !

Brush meatloaf with the first coating of sauce, and place the entire rack into the smoker.
Brush with the sauce during cooking every 35-40 minutes.

Cook the meatloaf until it reaches an internal temperature of 165ºF, about 3-4 hours.
In Landon's cooker that was 1 burner, halfway up for 3.5 hours ...
I put the drippings over the meatloaf when done - DONT DO THAT - IT LOOKS UGLY !





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