Roasted Tomato and Red Pepper Soup

Procedure :

1. In a large stock pot heat oil and add onions and let sear for 5 minutes

2. Add the garlic and let cook for an additional 3 minutes

3. Deglaze the pan with vegetable broth, add the red peppers and tomato paste. Stir until all ingredients are well combined

4. Add paprika, cumin, and oregano mix well

5. Add sundried tomatoes, tomato juice, plum tomatoes, let simmer for 20 minutes. (DO NOT BURN) do not boil. After 20 minutes add the chopped basil

6. Add heavy cream. Using a hand mixer, blend the heavy cream slowly. This will thicken up the soup

7. Ready to serve, top with finely shredded cheese or parmesan crisp and fresh basil

8. Best served with triple cheese grilled cheese

Ingredients:

· Avocado Oil 1 Fl oz.

· Diced white onion ¼ “ 2 Oz.

· Garlic minced .25 Cup

· Vegetable Broth 24 Fl oz.

· Fire roasted peppers (drained) 1 Lb.

· Tomato Paste 1 Tb sp.

· Smoked Paprika 1 Tsp.

· Cumin 1 Tsp.

· Mexican Oregano 2 tsp.

· Sundried tomatoes diced 1 Oz.

· Tomato Juice 24 Fl oz.

· Tomato plum 24 oz.

· Fresh Chopped Basil 1/2 Cup

· Heavy cream 12 Fl oz.

Find out more

Loaded Potato Salad

Ingredients:

Golden Idaho Potatoes 5 Lbs.

Water: 1.5 Gallons

Salt: 4 Tb sp.

Hickory Smoked Bacon 1.5 Lbs.

Garlic: 1.5 Tb sp.

Mayonnaise: 12 Oz.

Sour Cream: 5 Oz.

Shredded Cheese: 3 Cups

Chopped Green Onions: 1/2 Cup

Black Pepper: 2 Tb sp.

Salt: 2 Tsp.

Smoked Paprika: 1/2 Tsp.

Procedure

Wash all potatoes, with a sharp knife cut all potatoes into 3/4" cubes leaving the skin on.

Place water into a stock pot on high heat, bring to a boil. Add salt. Once water is boiling, put the potato cubes into water. Let cook for 10 minutes or until the potatoes become slightly tender. Potatoes will continue to cook as they are cooling. Drain the potatoes and place on a large sheet tray. Put into refrigeration to cool.

While the potatoes are cooling, cut the bacon into 1/4" strips, put into a sauté pan to cook. Once bacon is cooked turn off the heat and while the grease is still hot, carefully place the garlic into the oil and cook. This will open up the flavors of the garlic. Reserve all grease with the bacon.

In a large mixing bowl add the mayonnaise, sour cream, cheese, onions, and seasoning into the bowl, fold together.

Once the bacon and garlic have cooled to room temp add them to the mayonnaise mixture.

Now that the mixture is complete and the potatoes are cool, remove potatoes from refrigeration and fold together using a rubber spatula to mix all ingredients. Once fully mixed taste for proper seasoning.

Now place potato salad into a bowl for service, garnish with more cheese bacon and onions. ENJOY!!!

Pizza Night

Dough, Sauce, & Cook

The Dough: 4 1/2 Cups Bread flour, 1 Teaspoon instant yeast, 3 Teaspoons Sugar, 1 1/2 Teaspoon salt, 1/2 Teaspoon Garlic Powder, 4 Tablespoons EVOO, 12 Floz. warm water.

Using a mixer with the hook attachment place the flour in the mixer and start mixing on low speed. Add in the yeast, sugar, salt, and garlic powder, and mix for 1 minute. Set the mixer to medium speed and slowly add in the oil. Once oil is added slowly add in the warm water, the dough will start to take form and start to form a ball. Once the dough in not sticking to the sides of the bowl and is on the hook, turn off and remove from the bowl. On a clean surface separate the dough into portions balls of dough will be about 10 oz each. For thick crust double the ball size. Kneed the dough balls rolling them with in your hands and tucking at the bottom. Once rolled lightly rub with oil and place under a towel at ambient temperature for 30 minutes. Once proofed hand stretch or roll into the shape and thickness that you desire.

The Sauce: 1 Floz. EVOO, 2 Tablespoons minced garlic, 1 Tablespoon dried minced onion, 1/2 Teaspoon Cayenne pepper, 2 Tablespoons dried oregano, 1 Tablespoon dried basil, 1 Teaspoon red pepper flakes, 1/2 Teaspoon paprika, 3 Tablespoons Parmesan Romano, 2 Tablespoons white sugar, 1 1/2 Teaspoons sea salt, 28 Oz. fire roasted tomatoes, 1 Tablespoon red wine vinegar, 1 1/2 Tablespoons tomato paste.

In a sauce pan, place the oil in the pan on low heat and heat for 2 minutes this will create a nice warm pan. Place the garlic in the pan and mix with the oil, the pan cannot be too hot as this will burn the garlic. Let the garlic cook for 1 minute or until it starts to brown and the aromas start to come out. Once browned add in all of the dried spices, cheese, salt, and sugar, combine with the garlic and let cook for an additional minute, this will open up the spices. Add in the tomatoes, vinegar, and tomato paste mix and bring to a simmer on medium heat for 20 minutes.

Once Simmered remove from heat and using an immersion blender, blend and combine all ingredients to finish the sauce. You may use this sauce once cooled and you can store under refrigeration for up to a week.

Get Creative

Pizza has an unlimited amount of options from toppings, to sauces, to cheeses, and the list goes on. Add in fresh herbs to the crust, butter or oil the crust before cooking and top with seasonings. Add deeper flavors to the sauce with balsamic or more vegetables. Pizza is specific for the one who is eating it have fun and eat more PIZZA!!!!

Salted Caramel Corn Sugar Cookies

This is a quick and easy recipe to follow, this is great for all ages and all types of toppings that can be changed for different flavor profiles.

Sugar Cookie Base - Ingredients

Flour 5 1/2 Cups

Baking Soda 2 Teaspoons

Baking Powder 1 Teaspoon

Butter Softened 2 Cups

White Sugar 3 Cups

Eggs 2 Each

Vanilla Extract 1 Teaspoon

Almond Extract 1 Teaspoon

Instructions

1. Preheat oven to 375 Degrees F, (190 Degrees C.) In a small mixing bowl, stir together the flour, baking soda, and baking powder and set aside.

2. In a large mixing bowl using a whisk, cream together the butter and sugar until smooth. This will ensure that you have proper distribution in the cookie mixture. Beat in the eggs, vanilla, and almond extract. Slowly add in and continue to blend all of the dry ingredients with the wet ingredients. Roll rounded tablespoons of dough into balls and place onto and ungreased cookie sheet.

3. Bake for 8-10 minutes in oven or until the edges start to turn golden brown. Cookies will continue to cook for a couple minutes when pulled from the oven. Let cookies stand on the cookie sheet for two minutes, then transfer to a cooling rack.

Now time to frost and top, spread the cream cheese frosting on the cookie and top with the caramel corn mix, gently press the caramel corn into the frosting to make sure that the caramel corn sticks. (See recipes below) ENJOY!!!!!!!!!!

Cream Cheese Frosting

Cream cheese 16 Ounces

Butter Softened 1 Cup

Confectioners Sugar 6 Cups

Vanilla Extract 3 Teaspoons

INSTRUCTIONS

Using a hand mixer on low start to beat the cream cheese and the butter. Slowly add in the sugar two cups at a time. After each two cups of sugar have been added add in 1 Teaspoon of Vanilla extract. This will ensure even flavor throughout. Once all of the ingredients have been added blend for 30 seconds then remove the mixer and place into a pastry bag for decorating.

Caramel for the Corn

Ingredients

Granulated Sugar 1 Cup

Kosher Salt 1/4 Teaspoon

Water 1/4 Cup

Heavy cream 1/4 Cup

Butter Cubed 4 Tablespoon

Popcorn Cooked 4 Cups

Instructions

1. In a sauce pan over medium heat, add in the sugar and salt and cover with water. Bring the mix to a simmer over medium heat, make sure to stir every so often until the sugar is dissolved. Once simmering increase heat to medium high, and continue to cook until the mix in deep golden in color.

2. Once the mixture is deep copper in color, turn off the heat and immediately stir in the cream and the butter. The mixture will bubble up and fill the pan make sure to use a large enough pan. Once all mixed transfer to a container to cool completely.

3. Once cooled using cooked popcorn toss the caramel with the popcorn and place in a oven set at 350 degrees and cook for 8 minutes stirring the caramel corn half way through. This will ensure that all of the popcorn is covered with caramel. Remove from oven and let cool continuing to move the corn so it does not stick together.

Turkey Kale Vegetable Soup

Ingredients 1

Ground Turkey 3 Lbs. / Olive Oil 2 Tsp. / Celery Chopped 4 Oz. / Carrots Chopped 5 Oz. / Onion Chopped 2 Oz.

Ingredients 2

Ingredients 1

Red Pepper Flakes 3 Tsp. / Italian Seasonings 3 Tbls. / Pink Sea Salt 4 Tsp. / Black Pepper 3 Tsp. / Garlic Minced 3 Tbls. / Chicken Broth 16 Floz. / Water 32 Floz. / Bay leaf 3 Each / Kale Cleaned and Chopped 6 Cups /

Procedure

Ingredients 1

Procedure Continued

Mis en Place all ingredients, chop all vegetables, measure seasonings, measure broth and water. Meanwhile using a large stock pot heat oil then place turkey in the pot and to brown. Add all dried seasonings and mix well. Do not let turkey stick to the sides, brown for 8-10 minutes until cooked throughout.

Procedure Continued

Once the turkey is browned add in the vegetables, and garlic, mix well. Let sear for 10 minutes until vegetables are cooked throughout and tender.

Final steps

Procedure Continued

Final steps

Deglaze the pot with chicken broth and water, mix well to combine then add bay leaves. Let mixture simmer for 10 minutes. Add the chopped Kale and let simmer for 5 additional minutes.

It's Soup

Procedure Continued

Final steps

Once soup has simmered out remove the bay leaves mix well and serve. Can be stored and reheated. Makes 8 Servings cook time 45 minutes. Skill level 2 out of 5.

Thai Coconut Curry Chicken

Thai Coconut Curry Chicken Soup

This incredible Sunday soup is quick to prepare skill level is a 2 out of 5.

Ingredients

Chicken Thighs 3 Lbs.

Black Pepper 1 Teaspoon

Coconut Oil 2 Tablespoons

Red Curry paste 2 Tablespoons

Coconut Milk 20 Fl oz.

Minced Ginger 1 Tablespoon

Minced Garlic 2 Tablespoons

Broccoli 1 Lb.

Carrots 1 Lb.

Red Bell Peppers 1 each

Yellow Bell Peppers 1 each

White Onions 1/2 each

Yellow Curry Powder 2 Teaspoons

Water 32 Fl oz.

Cilantro Chopped 1/2 Cup

Lime Wedges 6 Each

Procedure

Using a large high wall saute pan, heat on high heat and season the chicken with black pepper. Place the oil in the pan to coat the pan. Once hot place the chicken skin side down in the pan and fully cook to 165 Degrees. Once Cooked remove from the pan and place on holding surface. This will take about 8-10 minutes.

While chicken is cooking mix the curry paste and the coconut milk in a bowl and set aside to add in future steps.

On a clean cutting board dice 1/4" the carrots, peppers, and onions. After the chicken has been cooked and removed from the pan, using the renderings of the chicken add the vegetables into the pan and sear. Pan should be at medium to high heat to sear and cook the vegetables. Cook and toss on medium to high heat for 5 minutes or until the vegetables are seared and becoming tender. Once tender add in the cooked chicken and curry powder. Let continue to sear for 5 minutes.

After cooking the vegetables and chicken mixture, deglaze the pan with coconut milk and curry paste mixture mix well until incorporated and then add water and mix. Turn down heat and let simmer for 10 minutes, soup will start to thicken up. Let simmer and stir every couple minutes.

Once cooked and soup has thickened up this is now ready to serve. Ladle into bowl and top with cilantro and fresh squeezed lime. ENJOY!

Serves

This will serve 6 each 12 Floz. Portions

Cook time 40 Minutes