Ingredients:

• 3 whole garlic bulbs
• About 1 tablespoon olive oil
• Salt & pepper

How To Make:

Preheat oven to 425F.

Remove papery outer skin from garlic bulbs. Cut the tops off the bulbs, and drizzle the tops with olive soil. Sprinkle with a little salt & pepper.

Wrap in heavy foil and bake for 30-35 min, until softened. Remove from oven and let cool for about 15 min.

Prep time: 5 min. Cook time: 45 min. Makes 3 bulbs.

Notes

Source: Internet.

#recipes

Ingredients:

• 3-4 lb. boneless pork roast
• 1 large white onion, sliced thin
• 1 envelope onion soup mix
• 18 oz. jar plum preserves
• ¼ cup chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon quick-cooking tapioca
• 3-4 cups cooked rice or couscous

How To Make:

Thinly slice onion and put in a slow cooker. Lay meat on top of the onion. Sprinkle with the onion soup mix.

In a large bowl, combine plum preserves, chicken broth, tapioca and mustard. Stir well, and pour over meat.

Cover and cook on low for 8-10 hours or high for 4-5 hours.

Transfer meat and onion to a serving splatter. Skim fat from sauce and stir well.

Slice meat, then pour some sauce over meat. Serve with rice or couscous, and sauce on the side.

Prep time: 20 min. Cook time: 8 hours. Serves: 8.

Notes

Source: Marc Tabyanan.

#recipes

Ingredients:

• 2 chicken breasts, cut into 1” chunks
• 1 green bell pepper, chunked
• 1 yellow onion, small chunked
• 6-8 fresh mushrooms, thick sliced
• 4 oz. can sliced black olives
• 25 slices of pepperoni
• 24 oz. jar of marinara sauce, or 3 batches of TabyanInn marinara sauce
• 1 package of penne pasta
• 1 tablespoon Italian seasoning
• 1 bottle Italian salad dressing
• ½ teaspoon salt
• 1 tablespoon olive oil
• Red pepper flakes
• Parmesan and/or mozzarella cheese, shredded

How To Make:

Place chicken chunks in a bowl or Ziploc bag, and cover with the Italian dressing. Marinate for 30 min.

While the chicken is marinating, cut up the pepper, onion and mushrooms. Cut the pepperoni into quarter pieces.

Heat olive oil in a large saucepan over medium heat. Add pepper, onion and mushrooms and saute; until slightly softened. Add chicken to saucepan and continue to heat over medium heat.

In a separate pot, cook penne pasta according to directions. Drain.

When chicken is nearly cooked (about 20 min) add pepperoni and black olives. Add Italian seasonings and salt. Simmer for 5 more min.

Add marinara sauce to the large saucepan and heat through, about 5 more min.

Put pasta on a plate, top with chicken-marinara sauce, a dash of red pepper flakes and shredded cheese to taste.

Prep time: 30 min. Cook time: 30 min. Serves: 4.

Notes

Source: Traci Tabyanan.

#recipes

Ingredients:

• 2 cups milk
• 1 /2 cup 3-Minute brand quick oats
• 1 cup flour
• 2 ½ tablespoons sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, well beaten
• 1/3 cup vegetable or olive oil

How To Make:

Pour milk over the oats and let stand for 5 min.

Sift dry ingredients in a medium bowl. Stir in the soaked oats, oil and eggs.

Heat medium skillet with butter or oil. Drop batter onto skillet and cook until done, flipping once.

Prep time: 10 min. Cook time: 10 min. Serves: 4.

Notes

Source: Cyd King.

#recipes

Ingredients:

• 2 tablespoons olive oil, divided
• 1 lb. boneless, skinless chicken thighs, cut into 1“ chunks
• Salt & pepper to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• ½ teaspoon dried thyme
• 5 cups chicken stock
• 2 bay leaves
• ¾ cup uncooked orzo pasta
• 1 sprig rosemary
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

How To Make:

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.

Season chicken thighs with salt and pepper. Add chicken to the stockpot and cook until golden, about 2-3 min. Set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 min. Stir in thyme and cook until fragrant, about 1 min.

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 min. Stir in lemon juice and parsley. Season with salt and pepper.

Prep time: 30 min. Cook time: 30 min. Serves: 8.

Notes

Source: Internet.

#recipes

Ingredients:

• 1 box Jiffy Corn Muffin Mix
• ½ cup butter, melted
• 1 can whole kernel corn, drained
• 1 can cream style corn
• 1 cup sour cream
• 2 eggs
• 8 oz cheddar cheese, shredded

How To Make:

Preheat oven to 375.

Grease a casserole dish.

Beat eggs and set aside.

Pour butter into prepared dish. Add corn (whole kernel and cream style) into dish. Add eggs and sour cream. Stir until mixed.

Add ½ cheese and stir until mixed. Add muffin mix and stir until blended. Top with remaining cheese.

Bake 50-60 minutes or until center is no longer jiggly.

Prep Time: 10 min. Cook Time: 1 hour. Serves: 8.

Notes

Source: Unknown.

#recipes

Ingredients:

• 2 lb. thick-skinned potatoes
• 3 large onions, coarsely chopped
• ½ cup olive oil
• 1 teaspoon salt
• ¼ teaspoon pepper

How To Make:

Preheat oven to 325F.

Peel potatoes and cut into 1/2” cubes. Place potatoes and onions in 9x13” backing pan. Mix with olive oil, salt and pepper.

Bake uncovered at 325F for 2-2 ½ hours, or until the onions are a light golden color and potatoes mash easily.

Serve immediately.

Prep Time: 15 min. Cook Time: 2 ½ hours. Serves: 4-6.

Notes

Source: Sunset Italian Cookbook.

The key here is some good quality olive oil. With simple recipes like this one, the ingredients really have to shine, so get the best you can.

#recipes

The key is to cook any meats on the weekend ahead of the week, then just pop things in the microwave to heat them up. Toast a muffin, layer items on the muffin—and away you go. Simple, fast—and cheap. Even more, you can control the content of the food.

Ingredients:

• 1 lb. Regular sausage
• 6-8 English muffins
• Gouda cheese, sliced
• 1 egg for each sandwich
• Salt and pepper
• Additions (see below)

How To Make:

Heat the oven to 350F. Line a rimmed baking sheet with foil.

Form sausage into 6-8 patties. Make them slightly larger than the diameter of the normal tube of sausage—you want them to be the same diameter as the English muffins after the shrink from cooking.

Place the sausage on the lined pan, and bake in the oven at 350F for 30 min or so, flipping every 10 min, until done. Drain on paper towels. Store the cooked sausage in the fridge in a Ziplock bag or other container.

When you are ready to make the sandwich, heat 1 sausage patty up for about 30 seconds in the microwave. Set aside.

Toast 1 English muffin.

While the muffin is toasting, add a little olive oil or butter to a small skillet, and heat on the stove over medium heat.

Crack 1 egg into a bowl and beat well. Add to the skillet and cook until the egg is set on one side, about 5 min. Carefully flip the egg, and cook another minute or so until that side is cooked. Salt and pepper to taste.

Fold egg in half, twice, to make the egg about ¼ in size, or about the size of the English muffin. Place on top of one side of the muffin, add the sausage patty, cheese and any additional items. Add the other slice of muffin to make a small sandwich.

Prep time: 5 min (sausage), 2 min (egg). Cook time: 30 min (sausage), 5 min (egg). Serves: 1.

Notes

Source: Marc Tabyanan.

Honestly, you could do this so many different ways. You could replace the sausage with ham or bacon. You could skip the egg. You could add spicy condiments like Sriracha or a little salsa to spice things up. The key is to keep the ingredients as simple as possible, while extracting the most flavor you can.

For additions, I like to use whipped cream cheese spread on one slice of the muffin, or maybe some oven roasted cherry tomatoes. Anything will work, really, just to kick things up a notch.

Let me know what you come up with!

#recipes

Ingredients:

• 2 cups fresh basil, loosely packed
• ¼ cup pine nuts
• 5 cloves of garlic, minced
• ½ cup olive oil
• ½ cup fresh Parmesan cheese, grated

How To Make:

Roast the pine nuts in a dry skillet until golden brown (3 to 4 min)—do not burn!

In a medium pot bring water to a boil. While the water is heating, fill a large bowl with water and ice.

Use tongs to blanch the basil by dipping small batches of basil into boiling water for 20 seconds. Remove the basil from the boiling water and immediately dip it into the ice water, then move to a plate.

Working in small batches, blend basil, pine nuts, garlic, and cheese in a food processor. Slowly add olive oil continue with food processor until smooth.

Chill for 1 hour. Refrigerate unused portions.

Prep time: 20 min. Cook time: 10 min.

Notes

Source: Traci Tabyanan.

#recipes

Ingredients:

• King Hawaiian rolls
• 1 lb. shaved deli ham
• Gouda cheese, sliced
• Swiss cheese, sliced
• Havarti cheese, sliced
• 1 cup butter
• 3 tablespoons mustard
• 2 tablespoons poppy seeds
• 1 small white onion, minced
• 1 teaspoon Worcestershire sauce

How To Make:

Preheat oven to 350F.

Melt butter in a small saucepan and add mustard, poppy seeds, onion and Worcestershire sauce. Simmer for about 10 min.

Slice rolls almost through. Add some ham, and a mix of the three cheeses.

Brush some of the sauce inside the rolls and then on top. Bake at 350F for 15 min or until heated through and the cheese is melted.

Put the remaining sauce on the side as a dipping sauce.

Prep time: 30 min. Cook time: 25 min. Serves: 12.

Notes

Source: Cyd King.

#recipes