The Determined Chef Chronicles

Sausage, Egg and cheese casserole and cheesy hash browns 30 eggs 10 sausage patties  2 cups shredded cheese Salt and pepper to taste 2 cups Milk 1 small onion, small diced Make 2 pans  Bake at 350 degrees for 30 minutes Makes 24 pieces Note:  This will feed 12. Cheesy hash browns 1 1/2 cups shredded cheese 8 potatoes, skinned and grated 1/2 stick butter, melted 2 eggs, whisked 1tsp garlic powder Shape small patties, pan fry. It’s best to use a nonstick pan. I used vegetable oil to fry the hash browns, about 3-4tbsp with each set. It made 11 hash browns.

Chocolate banana peanut butter smoothie 2 frozen bananas 2 tbsp peanut butter 3 tbsp chocolate protein powder 1tbsp sugar 1 cup milk 1/4cup heavy cream Blend until smooth. Serves about 16-20 ounces. So good! Note: I used skim milk, because that’s what I had. Because of that I added some heavy cream, because I prefer whole milk for smoothies and that at least got me closer to what I wanted. 

Chicken tortellini soup Three large chicken breast  Water, enough to cover chicken 5 medium size carrots Two small onions  5 stalks of celery 3T garlic, minced 2T Olive oil 32 ounces V8 juice 2 quarts chicken broth  1 1/2 bags cheese tortellini 1 pkg frozen spinach 1/2c Parmesan cheese 1t Italian seasoning Salt and pepper to taste Cover chicken with water, Bring to a simmer, let simmer 30 minutes. Remove chicken, dice it and strain the broth. Hold chicken and broth aside. In a large pot sauté vegetables and garlic in olive oil. Cook about 5 minutes. Add diced chicken, frozen spinach, chicken broth, Parmesan cheese, Italian seasoning and V8 juice. Cover and bring to a simmer. Let simmer 1 hour. Add cheese tortellini and simmer 15 minutes. 

Salmon Burger Caramelized onions Avocado slices Chipotle mayo On whole wheat bun Caramelized onions: 1 red onion (halved and sliced) 2 tablespoons Olive oil 2 tablespoons brown sugar Sauté onions in a pan over medium heat. Cook about 7 minutes, add brown sugar and continue cooking, reducing heat to medium low. Hold over low heat until ready to serve. Salmon burger: First, Marinate: ~16 oz Salmon (cubed) 1 Orange (juice of) 2t garlic (minced) 1/2t Chili powder 1/4t black pepper In food processor: Marinated Salmon with the juice 2 oz cream cheese (cubed) Pulse in quick spurts In a bowl mix: salmon 2/3 cup bread crumbs 1 egg Form four patties by rolling each in a ball and press gently. Cook patties in a sauté pan with ~3-4 tablespoons of olive oil. Cook about 5-7 minutes on each side over medium heat. Alternatively, you can brown each side and the put the burgers in the oven for 10 minutes to finish cooking. You can also toast y...