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Featured Recipes

Something savory gotcha tongue?

I am confident that you will discover an abundance of flavor in these recipes once you give them a try.

ALL RECIPES

HOLIDAY PASTA SHELLS

MEAT INGREDIENTS 

- Jumbo shells (not large)
- 1 Pound ground beef
- 1 Pound ground lamb 
- 1 Tsp  sage
- Chopped parsley bundle
- Chopped thyme bundle
- Chopped oregano bundle 
- Half large diced white onion 
- 1/2 Cup ricotta
- Shredded mozzarella
- 1/2 Tsp salt 
- Garlic powder 
- 1/2 Tbs Himalayan pink saltg

SAUCE INGREDIENTS 

- 6 Roma Tomatoes
- 12 Oz Tomato paste or 2 cans of 6 Oz tomato paste  
- Ricotta cheese
- Mozzarella cheese
- Oregano 
- Thyme
- Garlic powder 
- 3 Tsp maple syrup
- 1/3 Cup beef broth

Preheat oven to 375.

TOMATOES :

1. Roast tomatoes in a pan then place to the side when finished.

PASTA SHELLS:

1. Boil your jumbo shells with 1 tsp of salt for 9 minutes then remove from heat. 
2. Pour out steaming hot water to discontinue cooking.

MEAT:

1. Put your skillet on low heat and add a little olive oil to your pan.
2. To your skillet you will add your meats, onion, sage, parsley, thyme, 
oregano, salt and garlic powder and mix together.
3. Allow meat to cook for 10 minutes while continuously breaking up the meat. 
4. When finished cooking allow to cool then mix in your desired amount of 
ricotta and mozzarella cheese into your meat, then begin to stuff your shells 
with the meat and add to baking pan. 

PASTA SAUCE:  

1. To your blender or food processor add all of your tomatoes, tomato paste, oregan, thyme, garlic powder, maple syrup and beef stock. Blend your sauce.
2. Grab your preferred baking pan and grease with vegetable oil so shells won’t stick. 
3. Drizzle some mozzarella cheese over your shells then rub ricotta cheese over your shells then add your sauce on top of ricotta cheese. Sprinkle dried parsley over your dish. 
4. Bake for 33-40 minutes.
When finished cooking let cool, serve and enjoy ! :)

GENERAL TSO GINGER CHICKEN TENDERS

WET FLOUR INGREDIENTS 
- 1/3 butter milk
- 1 tbsp jalapeño juice
- 2 eggs
- 1 tbsp beef powder flavor
- 1 tbsp paprika
- 1 tsp black pepper

SAUCE INGREDIENTS 

- 2 tbsp salted butter
- 1-1/2  tsp minced ginger
- 1 tbsp minced garlic
- 1 tsp soy sause
- 1 tsp Cajun spice
- 1 tsp beef bouillon
- 2 tsp honey
- 1 tbsp brown sugar

SUPPLIES LIST

- 2 Large bowls
- 2 sizable pans or pots
- Knife
- Cutting board
- Lemon, Lime or vinegar (to clean chicken

 

Get your two plump chicken breasts and rinse them off thoroughly. Cut each breast into two pieces, resulting in four chicken strips waiting to be battered and cooked.

 

NEXT, In a large pot, pour in some vegetable oil and let it heat up. Take your first bowl and mix together all the dry ingredients listed in the flour ingredients list. In a second bowl, prepare your wet batter by combining the ingredients listed in the wet batter ingredients list. Be sure to follow the instructions carefully.

After mixing all the ingredients in their designated bowls, take your chicken strips and dip them into the wet batter. Then, coat them in the dry flour mix before transferring them to the sizzling hot oil.

Let them cook for around 10-15 minutes on a low medium heat or until they reach your desired level of crispiness.

 

Next step is to Take a large pan and add all the ingredients for the sauce in the order listed, starting with the butter. Cook the sauce for 10 minutes until it starts to bubble and all the flavors meld together. Once the sauce is done, add the cooked chicken strips and let them simmer in the sauce for four minutes on each side. You can also toss the chicken in the sauce to ensure it's fully coated. Serve with ranch and blue cheese for a delicious meal or make a delightful chicken sandswich by placing the strips on burger buns.

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