- 2 Tablespoons of butter
- 2 tablespoons of olive oil
- 4-5 garlic cloves
- 1 teaspoon of dried thyme
- 48 oz of chicken stock
- 1 star anise
- 3 medium eggs
- 1 tablespoon of white wine
- Kosher Salt
- Fresh black pepper
Take the eggs and the wine and whisk them together then slowly drizzle and whisk the egg mixture into the soup. Correct seasoning with salt and pepper.
Serve with crusty bread.
- 3 cloves garlic, minced
- 2 pounds fresh shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 pounds ground beef chuck
- 1 pound bulk Italian sausage
- 4 (15 ounce) cans chili beans, drained
- 2 (28 ounce) cans diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 2 large yellow onion, chopped
- 1 large red onion chopped
- 3 stalks celery, chopped
- ½ a package of bacon chopped
- 1/2 cup beer
- 1/4 cup chili powder
- 1/4 cup of Worcestershire sauce
- 6 garlic cloves chipped
- 1 tablespoon of white sugar
- 1 (8 ounce) package shredded Cheddar cheese
- 1 package of taco seasoning
- 1 cup of heavy cream
- 1 (10.5 ounce) bag corn chips such as Fritos®
- 1 bunch of green onions chopped (white and green parts)
- 8 ounces of cooked ham steaks chopped
- 1 cup of minced carrot
- 1 cup of minced yellow onion
- 3 cloves garlic chopped
- 1 bay leaf
- 2-3 sprigs of thyme
- 1 stick unsalted butter
- 1-cup all-purpose flour
- 4 whole eggs
- 2 egg whites
- 2 teaspoons chopped thyme leaves 2 tablespoon chopped parsley
- 3 tablespoon minced chives
- 1 cup braising liquid (the liquid the ham was in)
- 1 quart of canola oil
- 1 teaspoon of Kosher salt
- 1 teaspoon of fresh black pepper
In a large stockpot place large enough to hold the first six ingredients, fill with water one inch above ingredients. Bring to a boil then immediately cover and set aside for 30 minutes. Take 1 cup of the liquid and place in a medium saucepan with the butter and bring to a boil. Immediately add all the flour and stir with a wooden spoon until a ball is formed and some of the four has been cooked out about one to two minutes. Remove from the heat and add one egg at a time, mixing the egg into the dough quickly before adding the rest of the eggs. Add the egg whites and quickly mix into the dough. In a food processor place the ham and pulse until the ham is chopped up finely. To the ham add approximately the same amount of dough; add the chives, parsley, thyme, salt, pepper and pulse in the food processor until combined. Roll 1-inch balls of the mixture. (You can use a small scoop that you use to make cookies.)
In a large pot fill half the pot with canola oil and bring to 350 F. Cook the croquettes for 2-3 minutes or until golden brown. You can freeze the excess croquettes in a sheet tray then transfer them to a freezer bag for later use.
-Heating the water with the meat and vegetables removes the salt from the ham and also adds flavors the dough. If you skip this step the croquettes may be a little salty.
-When making the dough work quickly mix it over the stove until a ball forms but continue to stir and cook over the heat for an additional one-minute so that the flour is cooked.
-When adding the eggs to the dough quickly mix the egg and the dough together stirring trying not to allow the egg to cook. Wait for each addition to be mixed before adding any more eggs.
-When cooking frozen croquettes, remove them from the freezer, allowing them to defrost for about 20-30 minutes prior to frying. If you do not allow for them to defrost the oil temperature will drop and make the croquettes soggy.
-The croquettes can be frozen for up to two months.
- 8 flour tortillas 8inches
- 1 1/2 cups grated Cheddar cheese
- 1 jar of store bought salsa
- 1/4 of olive oil
Take 2-3 tablespoon of the salsa and spread it around 4 of the tortillas. Place about 1 tablespoon of olive oil in a non stick pan. Over medium heat place the tortilla with the salsa in the pan. Sprinkle with some of the grated cheese and top the first tortilla with the second tortilla. Cook for 1 to 2 minutes until the bottoms of the quesadilla is toasted. Carefully flip the quesadillas and continue to cook for 1 – 2 minutes until the bottom is toasted and cheese is melted. Place the tortilla on a cutting board and cut into quarters. Sprinkle with some kosher salt and serve.
- 1 6 oz can of artichoke hearts
- 1 1o oz package of spinach thawed and squeezed dried and chopped
- 1 3/4 cup of fresh Parmesan cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1/4 teaspoon of Kosher salt
- 3 Tablespoon chopped chives
Preheat oven to 400 F (175 degrees C).
Mix the artichoke hearts, spinach, sour cream, mayonnaise, garlic and salt in a bowl and set aside. Mix the rest of the ingredients except the chives. Place in a 1 quart baking dish . Sprinkle with Parmesan cheese and cook for 25-30 minutes. Remove from oven and sprinkle the dish with chives. Serve with pita chips.
- You can make this the day ahead without cooking covered with plastic in the refrigerator.