3 cloves of Garlic
About 6 slices of Bacon ( more or less, depending or preference)
Small bunch of Kale
Splash of milk
Block of cream cheese
Some butter or olive oil
Salt and pepper and oregano
Chicken Stock ( I keep a carton in the fridge and use it in everything)
small amount of any kind of cheese - I like brie, Gorgonzola, Parmesan, Swiss and mozzarella. Just about half a cup.
Any kind of pasta, doesn't really matter. just enough for each person to have one serving listed on the package.
I slice up or chop the onions, Mushrooms, Bacon, Half the cream cheese (or the whole thing if you want it creamier), Kale (thin strips). Put the garlic trough a garlic press.
Place butter (just a tablespoon or so) into a hot deep skillet, I love cast iron skillets. Then add the onion and Garlic, Brown them lightly. add the bacon and brown till a bit crispy and then add a big splash of chicken stock to de-glaze the pan. Next add the mushrooms till just about soft and then add the Kale. Keep adding chicken stock as needed til keep a little bit of moisture in the bottom of the pan. add some salt and pepper and a generous few shakes of dried Oregano and then add the cream cheese and a large splash of milk. To thin down the sauce you can just add more chicken stock until it makes a nice sauce.
I used a quick cook pasta that took 3 minutes to cook so a then cooked the pasta, drained and quickly rinsed and then placed it in the skillet. turned off the heat on everything and gave it a good stir adding in the little bit of cheese of your choice and then it was ready to eat. Enjoy!
Note: in this picture and for this meal, I added the kale too soon and it cooked down more than I wanted. I corrected this in the recipe.
One Cake mix
7 - 1 oz squares of Baker's semi sweet Baking Chocolate
1/4 heaping cup of crisco
Mix up the Cake batter and cook as per directions
once cooked, mix the cake and frosting together in a large mixing bowl
in a double boiler, mix the crisco and chocolate untill melted, turn off the heat an leave to the side.
Roll a large palm size amt of cake mixture into a ball, pace on a cookie sheet covered in wax paper, repeat till mixture is gone
Place cake balls in freezer for 2-4 hrs.
to oat the balls, reheat the chocolate mixture from ealier. once warm turn off the heat. coat the frozen balls one at a time and place back on wax paper. once completed, place back into the freezer till serving.
Stuffed Chicken breasts
Chicken Breasts - Boneless
Ricota Cheese - 2 heaping wooden spoonfulls
Spinich - (Can, fresh frozen, whatever) I used fresh
a small pile of grated chedder or mozzarella
1 clove of garlic
couple pinches of red chilie flakes
salt and pepper
pound out the chicken breasts to make then thin, set aside. Mix cheese (both), Garlic, Chilie flakes, and stir well. I layered the spinich and a blob of cheese filling onto a chicken breast, rolled it up and tied it with twine at both ends. Placed in a sprayed cake pan, sprinkled with salt and pepper and cooked at 350 for 25 -30 minutes. ( I cooked mine for 35 and it was too long).
Cast Iron Roasted potatoes
4-6 red potatoes
1 bay leaf
Salt and pepper
I rubbed some butter inside a cast iron skillet and placed in cubed potatoes. Sprinkled salt and pepper and placed a bayleaf on top and cooked at 425 for 45 - 55 minutes, stiring when I remembered.