Unscrew the bottom part of the moka pot, the silver part in the pictures above. Take out the filter sitting inside.
Add hot water to the line in the bottom of the moka pot.
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.
Screw the top and bottom of the moka pot back together where they are secure and level.
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!
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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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.
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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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.
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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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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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.
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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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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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.
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!
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.
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.
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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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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