Category Archives: Recipes

Espresso using a Moka pot

  1. Unscrew the bottom part of the moka pot, the silver part in the pictures above. Take out the filter sitting inside.
  2. Add hot water to the line in the bottom of the moka pot.
  3. Add 2 tsp of espresso to the filter and put the filter on top of the bottom of the moka pot that is now filled with hot water.
  4. Screw the top and bottom of the moka pot back together where they are secure and level.
  5. Place the moka pot on top of the stove on medium low heat. Keep the lid open. The espresso may start to drip out of the top and bottom connector, but you are waiting for the espresso to come out of the top middle tube that looks like a whistle. When hot it should start pouring out of that middle piece until done. Remove the moka pot from heat when top is full to cool and serve your espresso. It may take some time for the bottom to cool entirely, you can pour cold water at the bottom if necessary otherwise expect it to sit on a trivet for a couple hours. Enjoy!

Silverback Jamaican Coffee Recipe

Ingredients

  • 1 cup Brewed Silverback Rwandan Coffee from Trader Joe’s
  • 1/2 oz dark spiced rum
  • 1/2 oz Kalua
  • 2 tablespons whipped cream
  • Optional – 1 chocolate covered nut

Directions

  • Mix the brewed coffee with the Kalua and rum.
  • Pour in mug of choice
  • Top with whipped cream and chocolate covered nut if on hand
  • Enjoy!

Kodiak Gingerbread Power Pancakes

Source: Andrea Knight

Ingredients

  • 1/2 cup Kodiak buttermilk pancake dry mix
  • 1/3 tsp ground dry ginger
  • 1/2 tsp cinnamon
  • Sprinkle ground cloves
  • 1 tbsp molasses
  • 1 tbsp brown sugar
  • Sprinkle rock salt, maybe 7 granules
  • 1 tbsp margarine for pan
  • 1/8 tsp nutmeg
  • 1/3 cup half and half

Directions

  1. Combine all ingredients above except margarine. Stir until thoroughly mixed and there is no dry flour left.
  2. Heat saucepan to just below Medium. Add margarine to pan.
  3. Scoop pancake mix into pan when margarine is melted, should make 2 pancakes.
  4. Flip when first side is browned, about 2-3 minutes, depending on your stove. Cook on 2nd side for 1-2 minutes or until browned.
  5. Serve with fruit, syrup, butter or whipped cream. I had them as is. Enjoy!

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Leftover Stuffing Fried Balls Recipe

Ingredients

  • ½ cup grated Parmesan cheese
  • 1 tsp ground black pepper
  • 1 tsp salt
  • ½ cup all-purpose or whole wheat flour
  • 1 teaspoon poultry seasoning
  • 2 eggs
  • 2 tablespoons almond milk or regular 2% milk
  • 1 cup seasoned bread crumbs
  • 2 ½ cups prepared stuffing (any kind, cornbread, oyster, walnut, etc)
  • 1 quart olive oil or other oil for frying

Directions

  • Combine flour, poultry seasoning, salt, and black pepper in a bowl. Beat eggs and milk together in a different bowl until combined. Mix bread crumbs, Parmesan cheese, and 1 tsp black pepper together in a 3rd separate bowl.
  • Make stuffing into balls about 2 tablespoons each. Dredge each ball in the flour mixture, shaking off any excess. Transfer each ball to the egg mixture. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on the side for 10 minutes to rest.
  • Heat oil in a large saucepan to 350 degrees F (175 degrees C).
  • Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing balls.

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Cheddar and Parsley Biscuits

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 3 tablespoons white sugar
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ cup butter or margarine
  • ¾ cup milk
  • ½ cup shredded Cheddar cheese
  • 1 tablespoon chopped fresh parsley

Directions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a fork until it looks crumbly. Make a dip in the center of the dry mixture and add the milk, cheese and parsley into the bowl. Mix until a soft dough forms.
  • Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
  • Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Gingerbread Cookie Recipe

Ingredients

  • ½ cup butter or margarine
  • ½ cup brown sugar
  • ½ cup molasses
  • 1 egg yolk
  • 1.5 cups sifted all-purpose flour
  • 1/2 cup whole wheat flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg

Directions

  • In a large bowl combine together the margarine and brown sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, and spices. Add Molasses and stir until mixed. Cover, and chill for at least one hour.
  • Preheat the oven to 350 degrees F (175 degrees C). On a floured surface roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on silpats and cookie trays.
  • Bake for 8 to 10 minutes in the preheated oven for a softer cookie, longer if you prefer crispy, maybe another 5 minutes. After they have cooled they are ready to decorate!

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Cornish Game Hens with Blackberry Stuffing

Ingredients

  • 4 cornish game hens, cut along the backbone and spread out
  • 3 tablespoons olive oil
  • 2 medium-large onion, cut into medium dice
  • 1 cup blackberries, diced
  • ½ cup Blackberry preserves
  • ¼ cup balsamic vinegar
  • ½ cup nuts, coarsely chopped
  • ½ cup chopped fresh parsley

Directions

  • Heat oven to 450 degrees F.
  • Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in blackberries, then spread mixture onto a large cookie sheet. Place hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
  • Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don’t burn, 4 to 5 minutes.
  • Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
  • Return blackberry dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in nuts and parsley. Serve.

Molasses Brownies II Recipe

Source: Andrea Knight
Source: Andrea Knight
Source: Andrea Knight

Ingredients

  • ½ cup butter, diced
  • 1/4 cup brown sugar
  • 3/4 cup truvia sweet complete
  • 2 eggs or 2 flax seed “eggs” (2 tbsps flax seeds, 6 tbsps water)
  • 1 teaspoon Molasses
  • ⅓ cup unsweetened cocoa powder
  • 1 tbsp dark cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

Directions

  • Preheat oven to 350 degrees F. Put sugars other than molasses and combine with melted butter in a large bowl. Use electronic beaters to cream ingredients. Add all other ingredients and combine with beaters.
  • Line a 8×8 glass pan with wax papers. Put batter into wax paper lined pan. Bake for 25-30 minutes. Take out of oven and let cool for 10 minutes. Enjoy with vanilla bean ice cream or by itself.

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Date Bars Recipe

Ingredients

  • 2 cups quick-cooking oats
  • ½ cup packed light brown sugar
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup butter
  • 2 tablespoons water
  • 1 ½ cups chopped pitted dates
  • ¼ cup packed light brown sugar
  • 1 teaspoon orange zest
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 ½ tablespoons lemon juice
  • ⅞ cup water

Directions

  • Preheat oven to 350 degrees F. Line a 9×9 inch square pan with parchment paper. In a saucepan, combine the dates, 1/4 cup brown sugar, orange zest, cloves, 1/2 teaspoon cinnamon, allspice, lemon juice and water. Cook over medium-high heat, stirring constantly, until dates are soft and the mixture becomes a thick paste, about 10 minutes. Remove from heat and set aside to cool.
  • Crust and topping: stir together the oats, 1/2 cup brown sugar, flour, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in a medium bowl. Cut in butter using a fork until crumbly. Stir in 2 tablespoons water. Press about 2/3 of the mixture into the bottom of the prepared pan. Spread the date mixture evenly over the crust all the way to the edges. Sprinkle the remaining crust mixture over the date layer. Press down lightly.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is lightly toasted. Cool on cooling rack before cutting into bars.

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Terriyaki Salmon Recipe

Ingredients

  • 4 salmon steaks
  • ¼ cup sesame oil
  • ¼ cup lemon juice
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar, or more to taste
  • 2 tablespoons sesame seeds
  • 1 teaspoon ground mustard
  • 1 teaspoon ground ginger
  • ¼ teaspoon garlic powder

Directions

  • Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
  • Pour marinade not for basting in a plastic bag with the salmon. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour.
  • Preheat the oven’s broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade and serve.

Easy Chick Patties Parmesan Recipe

Ingredients

Source: Raul654
  • 4 Morningstar chick’in patties, defrosted
  • salt and freshly ground black pepper to taste
  • ½ cup grated Parmesan cheese
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil

Directions

  • Preheat an oven to 450 degrees F.
  • Place chick’in patties in a baking dish and top each with about 1/3 cup of tomato sauce. Layer each with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, 15 to 20 minutes.

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Ham, Turkey and Shrimp Jambalaya

Source: Jeffery W

Ingredients

  • 2 tablespoons butter
  • 1 large onion, minced
  • 3 cups beef broth
  • 1 (28 ounce) can diced tomatoes
  • 1 cup rice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon chili powder
  • ½ bay leaf
  • 1 pound shrimp, shelled and cut into thirds
  • ½ pound cooked ham, cut into 1-inch cubes
  • ½ pound cooked turkey, cut into 1-inch cubes

Directions

  • Pre-cook turkey and ham according to package directions, dice.
  • Heat butter in a large skillet over medium-high heat. Saute onion until tender, about 5 minutes. Add beef broth, tomatoes, rice, parsley, garlic, salt, thyme, black pepper, cayenne pepper, chili powder, and bay leaf. Cover skillet, reduce heat, and simmer until rice is tender and flavors blend, about 40 minutes.
  • Mix shrimp, turkey and ham into rice mixture and simmer until shrimp is cooked through, 5 to 10 minutes. Remove bay leaf.

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Vegetable and Crawfish Etouffee Recipe

Ingredients

  • ¾ teaspoon paprika
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ teaspoon salt
  • 2 cups frozen vegetables of your choice (broccoli, peas, carrots, etc)
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • ⅓ cup diced onion
  • ⅓ cup diced green bell pepper
  • ⅓ cup thinly sliced celery
  • 2 tablespoons all-purpose flour, or as needed
  • ½ cup diced tomatoes
  • 1 ¾ cups chicken stock, or as needed
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot sauce, or more to taste
  • salt to taste
  • ¼ cup sliced green onions
  • 2 cups cooked rice, or to taste

Directions

  • Mix paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp and vegetables into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Avocado Dressing for Cobb Salad

Ingredients

  • 1 small ripe avocado – peeled, pitted, and diced
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • Dash cayenne pepper
  • ¼ cup water
  • 6 cups coarsely chopped salad greens
  • 2 cups diced cooked chicken
  • 1 cup cooked shrimp
  • 4 slices deli turkey cut in strips
  • 4 slices deli ham cut in strips
  • 4 pepperoni slices diced
  • 2 tomatoes, cut into wedges
  • 4 hard-cooked eggs, peeled and coarsely chopped
  • ½ cup thinly sliced red onion
  • 2 ounces blue cheese, crumbled

Directions

  • Avocado Dressing: In a blender or mini-chopper, blend avocado, oil, lemon juice, garlic, cumin, salt, cayenne pepper and water, until smooth.
  • Toss salad ingredients together and serve with dressing on the salad or topping on the salad. Enjoy!

Crawfish Bake Recipe

Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 3 large shallots, minced
  • ½ cup chicken stock
  • 1 ½ cups heavy cream
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ teaspoons prepared horseradish
  • ¼ teaspoon cayenne pepper, or to taste
  • ½ teaspoon paprika, or to taste
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • ⅓ cup chopped green onion
  • 1 (16 ounce) package cooked and peeled whole crawfish tails
  • ¼ cup grated Parmesan cheese
  • ¼ cup dry bread crumbs

Directions

  • Preheat the oven’s broiler. Grease a 2-quart casserole dish with cooking spray.
  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
  • While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
  • Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving. Enjoy!

Turkey and Ham Cuban Sandwiches Recipe

Ingredients

  • 1/2 pound turkey sliced
  • 2 tsps minced garlic
  • 1 tbsp olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 2 loaves bread
  • ¼ cup honey mustard
  • ½ pound smoked ham sliced
  • ½ pound sliced Swiss cheese
  • 4 pickle slices, long ways

Directions

  • Heat grill until hot.
  • On one side of the bread lay a foundation of turkey, and ham.
  • Combine cumin, salt and pepper. Sprinkle over lunch meat.
  • Top spiced meat with swiss and pickles.
  • Spread the bottom half of each section with 2 teaspoons mustard. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
  • Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
  • Serve sandwiches warm, wrapped in aluminum foil.

Champagne Chicken Recipe

Ingredients

  • 4 skinless, boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 ½ cups sliced button mushrooms
  • 1/2 cup all-purpose flour for dusting
  • 1 1/2 cups heavy cream
  • 1/2 cup mayonnaise
  • 1 cup champagne

Directions

  • Coat chicken breasts with flour and a little salt and pepper. You can use a bag to toss the chicken in the flour.
  • In a large skillet, lightly brown chicken breasts in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, for approximately 35 minutes. Transfer to plate or serving tray.
  • Pour cream and mayo into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

French Canadian Meat Pie Recipe

Ingredients

  • ½ pound ground beef
  • ½ pound ground pork
  • 1/2 teaspoon parsley
  • ⅓ clove garlic, chopped
  • ½ cup chopped onion
  • ¼ cup water
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried sage
  • 1 package refrigerated pie crusts

Directions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add ground beef and pork to , add the garlic, onion, water and seasonings. Cook over medium heat, stirring and mix in the spices, until the meat is cooked through.
  • Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Cover the edges of the pie crust with aluminum foil.
  • Bake for 30 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Chicken and Vegetable Alfredo

Source: Andrea Knight

Ingredients

  • 3 chicken tenderloins
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup mixed peas and carrots
  • 1 cup broccoli
  • ½ cup milk
  • 4 ounces cream cheese, cubed
  • ½ cup chopped fresh basil
  • salt and pepper to taste
  • ¼ cup grated Parmesan cheese

Directions

  • Heat the oil in a skillet over medium heat. Add tenderloins, cook for 5 minutes on each side or until browned. Stir in garlic, and cook 2 minutes. Mix in pre-cooked vegetables (microwave is fine), and cook 5 minutes, until some of the moisture has evaporated.
  • Pour the milk into the skillet, and stir in cream cheese until melted. Add basil. Season with salt and pepper, and top with Parmesan cheese. Serve.

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Avocado, Hashbrown, Cream Cheese and Egg Burrito

Source: Andrea Knight

Ingredients

  • 1 avocado, peeled and pitted
  • 2 tablespoons cream cheese, softened
  • 1 roma tomato, diced
  • 1/2 cup cooked hash browns
  • 2 whole wheat tortillas or a tortilla of choice
  • 1 teaspoon vegetable oil, or as needed
  • 3 eggs
  • salt and ground black pepper to taste

Directions

  • Beat avocado and cream cheese together in a bowl until smooth; spread onto tortillas. Add tomato and cooked hash browns.
  • Heat oil in skillet over medium heat, cook eggs until scrambled and set, about 5 minutes. Transfer eggs to tortillas; season with salt and pepper. Roll tortillas around eggs and place in the hot skillet seal side down until tortillas are crisp, about 5 minutes.

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