Slow cooker beef and tomato stew

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, diced small
• 3 medium carrots, cut into 1/4-inch rounds
• 2pounds beef chuck, fat trimmed, cut into 1-inch pieces
• 1 can (28 ounces) crushed tomatoes
• 1 cup low-sodium beef broth
• 3 garlic cloves, smashed and peeled
• Coarse salt and ground pepper
• 1/3 cup chopped fresh parsley
•  3 bay leaves

Directions

1. In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, bay leaves  and 1/4 teaspoon pepper.
2. Cover and cook on high, 8 hours, stirring occasionally. To serve top with parsley.

Chicken pizzas with Spanish

Hash brown hot pocket

Huevos Rancheros

Ingredients

Tomatoe
Small onion
Medium jalapeno pepper, chopped
2 Cloves garlic 
1 Teaspoon hot sauce
1 Teaspoon ground cumin
Salt and freshly ground pepper
1 Cup chili 
olive oil
2 Large eggs
6-inch corn tortillas , warmed
Crumbled feta cheese 
Chopped fresh cilantro
- Prepare the salsa: Chopped the tomato and onion into the bowl. Add the jalapeno , chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.
 Heat corn tortillas in pan. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
Place 1 warm tortilla on each plate. Divide chili among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa. 

Home made Broccoli soup with Homemade Croutons

Cook and Photo by Mott T. Mitchell

Ingredients

• 4 tablespoons butter, room temperature
• 1 1/2 pounds fresh broccoli
• 1 large onion, chopped
• 1 carrot, chopped
• Salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup cream

• 
  

  Directions

  Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

  Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

  
  

  Home made Crouton

  French bread

  Olive oil

  Salt and freshly ground black pepper

  Little bit of red pepper flakes 

  -Preheat oven to 400 degrees F. 

  Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes

  
  

  Thank you Foodnetwork

Stuffed Chicken Breast& Cherry Chocolate top with mini marshmallows

Cook and Photo by Mott T. Mitchell

Ingredients

• 1 chicken breast
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 small link pork sausage, casing removed
• 1teaspoon ground cumin 
• 1/8 cup honey or maple syrup 
• poblano chile pepper  and red pepper finely chopped

• Directions

  Preheat the oven to 350 degrees F
  Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.
• In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil ,poblano ,red pepper and sausage  season with salt pepper and ground cumin Break up the sausage until browned 
• Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string
• Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven. Brush the chicken with honey or maple syrup  and serve.

For dessert  Cherry Chocolate top with mini marshmallows

 Photo by Mott T. Mitchell

Grilled salmon

Cook and Photo by Mott T. Mitchell

Roasted Asparagus

1 pound fresh asparagus

salt and pepper 

1 tablespoon olive oil

2 tablespoon Parmesan cheese 

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus usually about 1 1/2 inches. 

Place asparagus in a baking dish. Sprinkle with salt and pepper.

Drizzle with olive oil Roast uncovered about 10 minutes or until  lightly browned and tender 

Transfer to serving platter Sprinkle with Parmesan cheese 

Grilled salmon 

Drizzle with olive oil and Sprinkle with salt and pepper if you want and used little bit seasoning

Place to the grill 

Poblano sauce

Look at  How to in Poblano Cream pasta ( whole grain) with chicken sausage

   

Scrambled Eggs, Avocado, and Salmon on Toast

Cook and Photo by Mott T. Mitchell

Ingredients

• 3 Tbsp. minced fresh chives, divided
• 2 Tbsp. crème fraîche (optional)
• 6 large eggs
• 2 Tbsp. (1/4 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
• 1 avocado, halved, pitted, peeled, and diced
• 1 Tbsp. fresh lemon juice
• 4 oz. thinly sliced smoked salmon

Preparation

• Whisk 2 Tbsp. chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.
• Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.

Thank you http://www.bonappetit.com 

Poblano Cream pasta ( whole grain) with chicken sausage

Cook and Photo by Mott T. Mitchell

Ingredients 

salt and pepper

1 lb linguine

5tbsp.butter

1 small poblano chile pepper, seeded and finely chopped

1 small onion, finely chopped

4 cloves garlic, finely chopped

3 tablespoons flour

1 1/2 cups chicken stock

1/2 cup creme fraiche or mexican crema

1cup  chicken sausage

Direction
1.   Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.
2.   While the pasta is working, in a medium saucepan, melt 4 tbsp. butter over medium heat. Add the poblano, onion and garlic and cook until softened,Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
3.   In a small saucepan, heat the creme fraiche over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt.
4.   In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat. Add the Chicken sausage and cook until firm ; season with salt and pepper. Add the pasta and poblano sauce to Chicken sausage 
5.   Top with parmesan cheese 

Happy valentine's day everyone

Hand Made and Photo by Mott T. Mitchell

Chinese Stri-fry

Cook and Photo by Mott T. Mitchell

Egg Egg

Rose

Hand Made and Photo by Mott T. Mitchell

Spanish egg and burger muffin

Cook and Photo by Mott T. Mitchell

Cheese cake no bake (Felt)

Hand Made and Photo by Mott T. Mitchell

Roasted Ratatouille with Pasta

Cook and Photo by Mott T. Mitchell

Ingredients:

1.1/4 cup Extra virgin olive Oil 

2.1 Zucchini

3. 1/2 Eggplant 

4.1/2 Onion chopped

5.1 Green or red bell pepper

6.2Tomato Chopped

7.Garlic 

8.Oregano 

9.salt and black pepper

10.Orecchitte pasta

11.sausage

Instructions:

1.Preheart the oven to 350f in a deep baking dish drizzle Extra virgin olive Oil over zucchini eggplant onion green or red bell pepper tomato and garlic season with salt and black pepper

2. Cover with foil and roast for 45 minutes 

3.Uncover mix sausage and stir and roast another 45 minutes

4. About 10 minutes before the veggies are done Bring a pot of salted water to a boil.Cook the pasta with it done drain and toss with roasted veggies about 10 minutes and it ready  

Macaroons(Felt)

Blackcurrant Mousse

Hand Made and Photo by Mott T. Mitchell

Floral Crepe Parcel (felt)

Hand Made and Photo by Mott T. Mitchell

Pinwheel Cake (Felt)

Hand Made and Photo by Mott T. Mitchell

Huevos Hyacinth my style lol

Cook and Photo by Mott T. Mitchell

Ingredients:

1. Thinly sliced ham or any deli meat you like

2. Tomato sliced 

3.Large egg

4.Chop Green pepper 

5.Salt and pepper

6.Cheese every kind you want

7. Little bit picante sauce or hot sauce if not have picante sauce 

Instructions:

1.place a piece of thinly sliced ham Add a tomato slice and  Chop green pepper on top.

2. Little bit of picante sauce  or hot sauce

3.Crack an egg over the top 

4.Sprinkle lightly with salt and pepper

5.Add Cheese on top 

6.Broil until yellow of the egg still soft  or well done if you like and that what i like too :) 

Paint furniture

All of the white furniture in bedroom I painted off  white

อันนี้ก็จับมาเพ้นให้ขาว

ตอนแรกโต๊ะตัวนี้มันเป็นสีน้ำตาลเลยจับมาเพ้นให้สดใสกระดาษทราบขัดให้ดูเยินเล็กๆ  
I change this  dinning set to cute blue and used sand paper to completed look.


...................................................................................................................................................................

Desserts

Cup cake

Photo by Mott T. Mitchell

Crepe cake

Cook and Photo by Mott T. Mitchell

Sawing

Apple

Hand Made and Photo by Mott T. Mitchell

Pillow 

Hand Made and Photo by Mott T. Mitchell

Hand Made and Photo by Mott T. Mitchell