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French onion & Beef soup

10/10/2024

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SOUP INGREDIENTS:

1.5 cups of stewing beef (cubed)
1.5 cups of white onion (thinly sliced)
2 beef bouillon cube
2 bay leaf's
5 cups water
2 tbsp. butter
1/2 tbsp. oregano
1 tsp. salt
1 tsp. pepper
1/2 tbsp. Worcestershire sauce

GARNISH INGREDIENTS:

1/2 cup of white shredded cheese (gouda, mozzarella, etc.)
1/4 cup of crispy onions or croutons

DIRECTIONS:
1. Prepare the garish. Grate the cheese and place in the fridge until soup is ready to be served.
2. Prepare the ingredients. Thinly slice the onions and cube the beef.
3. Prepare the broth. Crumble the bouillon cubes into a bowl and add 2 cups of boiling water. Stir until dissolved.
4. Prepare the soup. Heat the butter in a saucepan on medium-low and gently cook the onions until soft and cooked, but not colored.
5. Add the beef, Worcestershire sauce, oregano, salt and pepper and sauté on medium-high heat for an additional minute to sear the outside of the stewing beef (be sure to stir continuously so you don't burn the beef).
6. Add the 2 cups of broth, 3 additional cups of water, and the bay leaf's to the pot and simmer on low for 10-15 minutes.
7. Serve soup with fresh bread and butter and add garnish right before eating so the crispy onions don't get soggy.

If you want to make this meal 100% "wholefoods", you can make your own croutons or crispy onions from scratch buy searching for a recipe online.

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Fried Fish and Spanish Rice

10/10/2024

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INGREDIENTS:

2 filets of white fish of choice (talapia, haddock, etc.)
1 egg
1/2 cup flour
1 tbsp. dill weed (dried spice)
salt and pepper to taste.
3 tbsp. cooking oil (avocado or canola)

DIRECTIONS:

Place the egg in a bowl and scrambled until combined.
Place the flour in a separate bowl.
Dip the fish filets in the egg mixture and then cover them with flour on all sides (this is what will give the fish a "breaded" taste)
Heat the oil in a large frying pan on medium-high heat.. Once hot, place the fish filets in the pan (be careful) and sprinkle the top with spices (dill, salt and pepper).
Cook on both sides until golden brown and serve with Spanish Rice and a vegetable of your choice (I recommend broccoli, green beans or Stir Fried Vegetables).

MAKES 2 SERVINGS.

The length of time depends on how thick your fish filet is, but generally speaking, 2-3 minutes on each side is usually sufficient.

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homemade spanish rice

4/26/2024

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INGREDIENTS:

1 cup long grain rice
2 tablespoons vegetable oil
4 oz tomato sauce
8 stems cilantro (finely chopped)
1 tsp garlic (minced)
1/2 tsp cumin
1 tsp salt
2 cups water
1 cube chicken flavored bouillon

DIRECTIONS:

Dissolve 1 chicken flavored bouillon cube in 2 cups of boiling water (set aside).
In large pan/pot heat oil on medium-low heat. Add rice and cook until the rice is almost golden brown (do not let the rice burn)
Add garlic, cumin, and salt and stir in pot until fragrant and rice is golden brown (not burnt).
Add bouillon flavored water and tomato sauce. Reduce heat to low, stir, and cover pot with a lid.
Let simmer for 20-30 minutes (or until there is no liquid left).
Fluff rice and sprinkle cilantro on top just before serving.

MAKES 2-3 SERVINGS. (Double recipe for 4-6 people)

Serve with my delicious Fried Fish recipe and a side of Green Beans for a complete meal.

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steak fajitas

4/25/2024

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INGREDIENTS:

Steak of choice (flank, sirloin) fresh of leftovers*
Tortilla's of choice (flour, corn)
Cheese of choice (quesillo, mozzarella, gouda)
Rice of choice (can use leftovers)
Onion
Mushrooms
Bell Peppers
Tomato (diced) or Pico de Gallo,
Avocado (sliced) or Guacamole
Lettuce
Sauces of choice (sour cream, hot sauce, salsa verde, salsa roja,

DIRECTIONS:

If using fresh steak - marinade steak for 30 minutes before cooking. Try this steak marinade recipe - it's delicious!
Cook rice from scratch (takes approximately 20 minutes) or reheat leftovers in a pan. I recommend Spanish Rice for this meal.
Grate the cheese and place in the fridge until ready to serve.
Wash and chop up all the raw vegetables and place in individual bowls (tomato, lettuce, avocado, etc.)
Thinly slice the onion, bell peppers and mushrooms and cook in a pan with butter until soft.
Cook steak on the BBQ until medium rare or reheat is using leftovers, Slice the steak into thin strips and serve hot with all the other ingredients.
Place everything on the table and let your guests fill the fajitas with whatever they like.

If you have leftover steak and/or rice from another meal, this is a really quick and tasty meal idea.
You can use any size tortilla, but I personally find the 10" tortillas to be the best size for this meal.
The hardest part of this meal it preparing it so everything is served hot. It you follow the instructions above, everything should be ready around the same time.
You can make this meal vegetarian by swapping out the steak for black beans. You can also use chicken or fish if you prefer those meats instead.

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honey mustard chicken salad

4/25/2024

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SALAD INGREDIENTS:

3 cups greens of choice (mixed greens, romaine, iceberg, spinach, etc.)
1/2 cup cucumber (thinly sliced)
1 avocado (diced)
1/4 cup green onion, (diced)
1/2 cup strawberries (or apple or berries of choice)
1/4 cup nuts of choice (almonds, walnuts, pecans)
1 chicken breast

DRESSING INGREDIENTS:

2 tablespoons extra-virgin olive oil
2 tablespoons apple aider vinegar or fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon of liquid honey
Freshly ground sea salt and black pepper

DIRECTIONS:

In a small mixing bowl, combine the salad dressing ingredients and whisk together until combined.
In a large salad bowl, combine the salad ingredients.
Cook chicken breasts or reheat leftovers from the night before.
Toss salad with salad dressing and serve with warm sliced chicken breast on top.

MAKES 2 SERVINGS.

Use premade honey mustard salad dressing if you don't have the ingredients to make your own.
Cook extra chicken the day before so you only need to heat it for the salad.
You can add any ingredients you wish (tomato, red onion, pepper, hard boiled eggs, bacon, etc.)

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guacamole

4/25/2024

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INGREDIENTS:

2 large avocados
1 tbsp. diced red onion
1 tbsp. diced tomato
1 tbsp. diced jalapeno
1 tbsp. diced cilantro
Juice from 1/4 lime
1/4 tsp salt

DIRECTIONS:
1. Start by scooping the avocado into your serving bowl and mash until smooth.
2. Chop the remaining ingredients very finely.
3. Mix with the mashed avocado and serve within 30 minutes.

SERVES 2 PEOPLE

Avocados turn brown when their flesh comes into contact with oxygen so only make enough guacamole for that meal because it doesn't make good leftovers.
If you are serving more than 2 people, you can double of triple the batch. Just keep the ratios the same.

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Pico de gallo

4/25/2024

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INGREDIENTS:

1/2 cup white onion
1.5 cups tomato
1/4 cup jalapeno
1/8 cup cilantro
Juice from 1 lime
1/2 tsp salt

DIRECTIONS:
1. Start by chopping the onion and jalapeno very finely. Place in a bowl and mix with the lime juice and salt. Let it marinate while you chop the tomatoes and cilantro
2. Add the tomatoes and cilantro and stir until combined. Place in the fridge to chill and marinate for at least 15 minutes.

SERVES 2 PEOPLE

Use ripe tomatoes for the best flavor.
If you are serving more than 2 people, you can double of triple the batch. Just keep the ratios the same.

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stir fry veggies

4/24/2024

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INGREDIENTS:

1/2 cup broccoli (small pieces)
1/2 cup green beans
1/2 cup bell peppers (thinly sliced)
1/2 cup carrots (thinly sliced)
1 cup mushroom (chunky - cut in quarters)
2 cup chopped spinach
1/4 cup frozen corn
1/2 cup frozen edamame
1/2 cup cherry tomatoes (cut in half)
1/2 cup sliced onion
2 garlic cloves (minced)
2-3 tbsp. butter
Herbs and spices: salt, black pepper, etc.

DIRECTIONS:

In a large cooking pan, heat 1 tbsp. of butter and add the onions. Cook for 2 minutes on medium heat.
Add another tbsp. of butter and add broccoli, green beans, bell peppers, and carrots to the pan. Stir until vegetables are evenly covered with butter and place a lid on the pan. Stir frequently to ensure they don't stick to the bottom of the pan.
While the vegetables are cooking, heat water in a kettle. Once boiled, pour the water over the corn and edamame to thaw the vegetables. Drain with a strainer and put them aside.
Once the vegetables cooking in the pan all close to being done, add the final tbsp. of butter with the corn, edamame, spinach, garlic and mushrooms. Stir until vegetables are evenly covered with butter and place a lid on the pan. Stir frequently to ensure they don't stick to the bottom of the pan.
Add ground pepper and salt to taste.
1 minute prior to serving, add the cherry tomatoes and stir until the tomato's are warm (but not cooked).
Serve hot

Makes 3-4 servings.

You can use whatever vegetables you like. Just be sure to add the vegetables to the pan based on how much cooking time they need.
Try adding different spices or sauces to make it more interesting or place veggies on top of a bed of rice or noodles for a complete meal (See my Udon Teriyaki Stir-Fry recipe for more details.)

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chicken quEsAdillas

4/24/2024

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INGREDIENTS:

2 - 10 inch tortillas
1 cup cheese of choice (mozzarella, gouda, cheddar, quesillo de Oaxaca)
½ cup cooked chicken breast (thinly sliced)
¼ cup mushrooms (thinly sliced)
¼ cup red bell pepper (thinly sliced)
¼ cup onion (thinly sliced)
1 tbsp. cooking oil

DIRECTIONS:

Cook onions, mushrooms, and red pepper over low heat until golden brown.
Re-heat chicken in a pan with butter until warm.
Evenly distribute the cheese onto one tortilla, and then add cooked chicken, mushroom, onion, and red pepper. Place second tortilla on top.
Heat 1 tbsp. of cooking oil in a frying pan and place the quesadilla inside the frying pan with a lid. Cook on medium heat until the bottom starts to brown, then flip over the quesadilla and cook until brown. Remove from heat once both side are brown and cheese is melted.
Serve with your choice of condiments (sour cream, salsa, Pico de Gallo, guacamole, hot sauce, etc.)

Make sure to cook the vegetables and warm the chicken before you assemble the quesadilla. It doesn't take long to melt the cheese and brown the tortilla, so if you don't cook the ingredients inside the quesadilla first, it wont taste very good.

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Greek chicken salad

4/24/2024

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SALAD INGREDIENTS:

1 head Romain lettuce
1 cup cucumber (cubed)
1 cup red bell pepper (cubed)
½ cup red onion, (cubed)
½ cup Kalamata olives (whole or halved)
½ cup cherry tomatoes (whole or halved)
¼ cup Feta cheese (crumbled)
2 chicken breasts

DRESSING INGREDIENTS:

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
1/2 tsp dried oregano
1/4 tsp Dijon mustard
Freshly ground sea salt and black pepper

DIRECTIONS:

In a small bowl, combine the salad dressing ingredients and whisk together until combined.
In a salad bowl, combine the romaine lettuce, cucumber, peppers, tomatoes, red onion, Kalamata olives and feta cheese.
Cook chicken breasts or reheat leftovers from the night before.
Toss salad with salad dressing and serve with warm sliced chicken breast on top.

Use premade Greek salad dressing if you don't have the ingredients to make your own.
Cook extra chicken the day before so you only need to heat it for the salad.

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<<Previous

French onion & Beef soup

Fried Fish and Spanish Rice

homemade spanish rice

steak fajitas

honey mustard chicken salad

guacamole

Pico de gallo

stir fry veggies

chicken quEsAdillas

Greek chicken salad

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(John 3:16)

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​​“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.”(John 3:16)

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FEATURED ARTICLES

STAY IN TOUCH!

MEAL IDEAS

“For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.”

(John 3:16)