Simple Carrots & Peas with Tarragon

2 cups sliced Carrots
1 cup frozen Peas
1tbsp Butter
1/2 tsp Tarragon
Salt and Pepper to taste



On the stove top place in a pan on medium to low heat Butter, Carrots, Tarragon, Salt, and Pepper. Saute until Carrots are al dente. Then you add the Peas. Do not over cook. Enjoy!

Savory Cornish Game Hens

2 22oz. Cornish Games Hens
1 Lemon
2 Large sprigs of fresh Rosemary
2  Large sprigs of fresh Thyme
1tbsp Parsley
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Old Bay Seasoning
1 Garlic clove minced



Preheat oven to 350 and prep Hens for cooking in a roasting pan. Stuff each Hen with 1/2 Lemon wedge, 1/2 tbsp Parsley, 1 sprig of Rosemary, and 1sprig of Thyme.  Pour Olive Oil Over the top of each Hen. Then sprinkle the tops of each Hen with Garlic, Salt, Pepper, Old Bay Seasoning, 1 sprig of Thyme Leaves, 1 sprig of Rosemary leaves, and left over Parsley.  Tie legs together with cooking string for more even cooking. Put them in oven and cook at 350 for 1 hour and 15 minutes or until the Hens register a well done temperature on a cooking thermometer.  Basting every 30 minutes first hour of cooking, then 7 minutes of the last 15 minutes with juices from Hens in cooking pan. This will keep them from drying out and make them golden brown on top. Serve and enjoy!

Pot Roast

4 to 5 lbs. Roast
2 cups baby Carrots
2 cups of Celery  cut into larger chunks
1 Large Potato cut into wedges
6 Mushrooms halved
Salt and Pepper 1/4 tsp
2 sprigs of Thyme
2 cloves Garlic smashed
1 Bay Leaf
1/2 cup Red Wine
1 cup Beef Broth
1/4 cup  Leeks sliced
1tbsp Oilive Oil

Pre heat oven to 450
In a dutch oven pour Olive Oil into pan. Place Roast, Salt, Pepper, Garlic, Red Wine, Leeks, Celery, Carrots, Potato, Bay Leaf, Thyme, Mushrooms, and Beef Broth in the pan. Cook for 30 minutes at 450. Then lower heat to 425 and cook for 2 1/2 hours covered. You could also cook this in a Slow Cooker for 5 hours on high.

Bruschetta Chicken

2 Chicken Breasts
7 Roma Tomatoes Chopped
3 Garlic Cloves Minced
1tbsp Balsamic Vinegar
1tbsp Parsley Minced
1tbsp Basil Minced
1/2 cup Olive Oil
1/2 tsp Salt and Pepper
1tbsp Pine Nuts
1/2 cup Parmesan Cheese
Pinch of Sugar


In a larger skillet cook Olive Oil, Chicken, Salt, and Pepper until Chick is Browned on both sides. Then add Roma Tomatoes, Garlic, Parsley, Basil, Balsamic Vinegar, Pine Nuts, and Sugar. Cook all ingredients together until Chicken is fully cooked. Serve over Rice or Noodles then top with Parmesan Cheese.

The family loved this one!

Deconstructed Enchiladas

Ground Beef or Turkey
1/2 cup Salsa
1/2 cup water
1 can of condenced Tomato Soup
1 can of Black Beans drained
1tsp Cumin
Salt and Pepper to taste
1 clove Garlic minced
6 to 8 Corn Tortillas ( Ripped into small pieces)
2 handfuls of Mexican Blend Cheese
Sour Cream
Avocado



Cook meat in a large skillet on stove top. Add to Meat and mix together Salsa, Cumin, Salt, Pepper, Garlic, Tomato Soup, Black Beans, and Tortillas on medium heat. Then sprinkle Mexican Blend Cheese over the top and cover. Turn heat to low. When cheese is melted serve with Sour Cream and Avocado slices on top.

*** If it seems too dry add just a little bit more water and mix. You can substitute Pinto or Kidney Beans if you do not have Black Beans on hand. Photo shows Pinto Beans below.

Mexican Chicken Chili

2 Skinless Boneless Chicken Breasts
3 Garlic Cloves
1/2 tsp Cumin
1tsp Chili Powder
1tsp Paprika
1 tbp Parsley
1 Bay Leaf
1tbsp Tomato Paste
1tbp Ketchup
1pinch of Sugar
1/2 cup of Salsa
Salt and Pepper to taste
1 can of Kidney Beans undrained
1 can of Black Beans undrained
1can of Diced Tomatoes undrained
2 Celery Stalks chopped
2 Carrots chopped
1 large Potato chopped into chunks ( skin or no skin)
Mexican cheese
Tortilla Chips
Sour Cream
Avocado


Cook all ingredients in Crockpot on high for 5 hours.  Serve topped with Cheese, Sour Cream, Avocado, and Crumbled Tortilla Chips!!!! Yum.

**** You can substitute Beef or Pork instead of Chicken.

Guilty Pleasure Carbonara

1/4 cup Olive Oil
1tbp Mascarpone cheese
2 tbp butter
4 to 5  Garlic Cloves crushed
Salt and Pepper to taste
1/3 cup Pancetta
1/2 cup Parmesan cheese
3/4 cup Sliced Mushrooms
1/4 cup Leaks chopped
2 Egg yolks beaten
1/4 cup Parsley
1/4 cup Pasta boiling water
1tbp White Wine
Spagetti Pasta

Frozen Artichoke Hearts to taste

1/4 cup Fozen Peas

Boil Pasta.

In a large pan on medium to low sauté mushrooms, leaks, pancetta, olive oil, butter, white wine, salt, pepper, parsley,  artichoke hearts, garlic, and peas until cooked. Do not burn.

Then add drained pasta, pasta water, mascarpone, eggs, and parmesan to the other cooked ingredients. Mix and stir gently on low. Do not burn. Serve with extra parmesan on top. Enjoy!!!