blueberry muffins

Cat fish with Thai chili

Thai steam cake

Choco Noir cocktail

Cinnamon-Apple Tarts

Ingredients

• 1 tablespoon all-purpose flour, plus more for work surface
• 1/2 recipe Basic pizza dought, or 1 pound store-bought pizza dough, thawed if frozen
• 1/2 cup unsalted butter (1 stick), room temperature, cut into pieces
• 1 tablespoon fresh lemon juice
• 2 tablespoons light-brown sugar
• 1/4 teaspoon coarse salt
• 1/4 plus 1/8 teaspoon ground cinnamon
• 2 Granny Smith apples, peeled, cored, and very thinly sliced
• 1 large egg yolk
• 1 teaspoon granulated sugar
• Ice cream (optional), for serving

Directions

1. On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough in thirds, like a letter, starting with the unbuttered portion. Roll dough to a 6-by-14-inch rectangle; refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on sheet lined with parchment. 

2. Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples. Leaving a 1/2-inch border, arrange apples over dough, overlapping slightly.

3.In a small bowl, combine egg yolk with 1 teaspoon water. In another small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Brush edges of dough with egg wash and sprinkle them with cinnamon-sugar mixture. Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with ice cream if desired

Thank you http://www.marthastewart.com

Pumpkin custard

Beef noodle

Wonton soup

Chili

Ingredients

• 5 pounds beef brisket, cut in 1-inch cubes
• 1/4 cup olive oil
• 2 cups chopped yellow onions
• 6 large garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon red pepper flake, crushed
• 1 tablespoon cayenne pepper, or to taste
• 2 tablespoons ground cumin
• 2 green peppers, seeded and diced
• 1 bay leaf
• 6 cups tomatoes, chopped with their liquid
• Salt and freshly ground black pepper
• 1/2 cup strong coffee
• 2 tablespoons chopped basil leaves

Directions

Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green pepper, bay leaf,tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.

Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips

Lemon Blueberry Cupcakes

Cupcakes:

• 3 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract 
• Zest of 1 lemon
• 2 cups sour cream
• 1 1/2 cups fresh blueberries 

Frosting:

• 2 sticks butter
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• Juice and zest of 1 lemon
• 10 to 12 cups powdered sugar

Directions

For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and Lemon zest  mix to combine. Add the dry mixture in 3 parts alternating with the  sour cream  ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the   powdered sugar  gradually until combined.

Frost the cooled cupcakes with the cream cheese frosting.

Thank you Cup Cake war Food network  

Egg in the Barket

Chicken with Apple and cider sauce

Ingredients

2 boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

All purpose flour, for dredging

2 to 3 tablespoons vegetable oil

1 large red onion, cut into large pieces

1 sweet cooking apple, cored and cut into large pieces

3 tablespoons apple cider vinegar

1 1/2 cups low-sodium chicken broth

2 tablespoons cold unsalted butter

Parsley chopped 

Directions

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and derdge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.

Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley

  
Thank you Food network

Chicken dumpling

Egg -Bacon toasts with onions & spinach

2slices Turkey bacon
1 yellow onions
salt and pepper
1/2cup white wine
2 slices whole wheat bread
1 tablespoon extra-virgin olive oil
Dijon mustard
2hard cooked eggs
1garlic clove
baby spinach

Directions

1. Preheat oven to 450 degrees. In a large ovenproof skillet, cook bacon over medium until crisp and browned on both sides, 7 minutes; drain on paper towels. Pour off all but 1 tablespoon fat from skillet. Season onions with salt and pepper and cook, cut side down, until golden, 5 to 7 minutes. Flip, add  white wine , and transfer skillet to oven. Bake until onions are tender when pierced with a knife, 15 minutes.
2. Meanwhile, crumble bacon into small pieces. Drizzle each toast with 1/2 teaspoon oil and spread with mustard. Top each toast with 1 egg, season with salt and pepper, and sprinkle with bacon. Divide toasts and onions among four plates. Place skillet over medium-high and add 1 teaspoon oil and garlic; cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing, until wilted. Season spinach to taste with salt and pepper and serve with toasts and onions.

Thank you Marthastewart

Waffel with strawberries

Scallops Provencal

Ingredients

• 1 pound fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Thank you foodnetwork

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