Kielbasa with A twist

Ingredients

• 1 pound red potatoes, cubed
• 3 tablespoons water
• 3/4 pound Kielbasa or Polish sausage, cut into 1/4-inch slices
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach
• 5 bacon strips, cooked and crumbled

Directions

1. Boil potatoes until soft and tender.
2. In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
3. Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Quesadillas

This is an American twist on a delicious Mexican dish.

Ingredients:
Cheese
Flour tortilla shells (two per quesadilla)
Butter
Meat of your choose

Directions:
Seat oven to medium-high heat. Melt butter in pan. Have cheese and meat ready to grab. Once the butter has melted, place first tortilla in pan. Swiftly, add cheese, meat, and then cheese again, followed by second tortilla. Once cheese has melted to the tortilla shells, flip frequently*. once browned to you liking, top with a dollop if sour cream, and a side of salsa. 

Enjoy!

Cooking Tip #2

Cooking Tip #2

When using syrups or oils in measuring cups, start off be rinsing the cups in hot water, and the liquid will come out clean.

Cooking Tip #1

Cooking Tip #1

When cooking ANYTHING on the stove, NEVER set the dial on high to the reason of the fact that the bottom of the dish could singe and be ruined.

Red Velvet Cake

Cake- Ingredients:

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Icing- Ingredients:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar


2 sticks unsalted butter (1 cup), softened


1 teaspoon vanilla extract



Cake- Directions:


Divide the cake batter evenly among the prepared cake pans. Place the pans in 

the oven  evenly spaced apart. Bake, rotating the pans halfway through the 

cooking, until  the cake pulls  away from the side of the pans, and a toothpick 

inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen 

them from the  sides of the pans. One at a time, invert the cakes onto a plate 

and then re-invert them onto a  cooling rack, rounded-sides up. Let cool 

completely.



Icing- Directions


Cream together softened butter and cream-cheese and slowly mix in 

confectioner's sugar. 

Mix in vanilla extract and let sit to gain thickness.

Crumb coat cake and chill. After chilled for ten to fifteen minutes, frost two 

layers of icing on.

ENJOY!! 

Homemade Ice-cream-Mint Chocolate-chip

Ingredients:

2 cups Milk

1 1/4 cups Heavy Whipping Cream

4 Tablespoons Cornstarch

3 tablespoons Cream Cheese

1 cup chocolate chips*
Mint leaves

Directions:

1. Wash and drain mint leaves. Bruise the leaves using so that they soften and release some of their oil. Set aside.
2. Combine 2 cups of whole milk, heavy cream, and sugar in a medium saucepan. Heat over medium/high heat, stirring to dissolve the sugar. Bring to a boil, then remove from heat. Add the mint leaves to the warm milk. Cover and let steep for 25 minutes, then strain out the leaves.
3. In a small glass, combine 2 tablespoons of milk and the cornstarch. Stir vigorously to create a slurry, then stir slurry into the mint-milk mixture.
4. Return saucepan to the heat and bring to a boil. Let boil for 1 minute, stirring frequently, until it begins to thicken. Remove from heat.
5. Stir together the cream cheese and a pinch of salt in a large bowl. Add the hot milk mixture and whisk until fully combined. Cover and chill in the refrigerator until cool.
6. While the base is chilling, chop the chocolate bar into small pieces. Place chocolate chunks in a plastic bag and chill in the freezer until ready to use.
7. When base is completely cool add it to an ice cream maker and process according to the manufacturer’s instructions. Stir in the chilled chocolate pieces. Transfer to an airtight container and freeze for at least 2 hours before serving.

ENJOY!!!

*Add or take away chocolate chips to liking.

Chicken Dinner With Homemade Macaroni and Cheese

Ingredients:

Chicken:
Two thawed chicken breasts
One egg
1/4 cups of olive oil

1. Wash and drain mint leaves. Bruise the leaves using so that they soften and release some of their oil. Set aside.
2. Combine 2 cups of whole milk, heavy cream, and sugar in a medium saucepan. Heat over medium/high heat, stirring to dissolve the sugar. Bring to a boil, then remove from heat. Add the mint leaves to the warm milk. Cover and let steep for 25 minutes, then strain out the leaves.
3. In a small glass, combine 2 tablespoons of milk and the cornstarch. Stir vigorously to create a slurry, then stir slurry into the mint-milk mixture.
4. Return saucepan to the heat and bring to a boil. Let boil for 1 minute, stirring frequently, until it begins to thicken. Remove from heat.
5. Stir together the cream cheese and a pinch of salt in a large bowl. Add the hot milk mixture and whisk until fully combined. Cover and chill in the refrigerator until cool.
6. While the base is chilling, chop the chocolate bar into small pieces. Place chocolate chunks in a plastic bag and chill in the freezer until ready to use.
7. When base is completely cool add it to an ice cream maker and process according to the manufacturer’s instructions. Stir in the chilled chocolate pieces. Transfer to an airtight container and freeze for at least 2 hours before serving.
    

Bread crumbs
Various seasoning of your choice

Macaroni:
Sixteen ounces of shredded cheddar cheese
1 1/2 cups of elbow noodles
3 tablespoons of flour
1/4 cup of milk
3 tablespoons of vegetable oil


Directions:

Macaroni:
Set stove to medium. Boil noodles. Strain noodles. 
Mix vegetable oil, and milk and mix on LOW heat. Raise heat by a little and by pinches, add flour. Add heat and mix until thickened. Once thickened immidetly remove from heat and mix in cheese. Pour noodles into glass cooking dish. Add mixture to noodles and stir. Place dish in oven and cook at 350 degrees for 20 minutes checking often.

Chicken: 
Set stove to medium-high. Pour olive oil into pan and crack egg into a bowl. Take chicken and emerge in the egg. After chicken is covered place the chicken in the bread crumbs. lace in pan and fry until golden-brown. Repeat  with the other breast.

ENJOY!