The Determined Chef Chronicles

Ok so we made these beans today that turned out so good, it’s worth including it in the cookbook. 1 bag frozen Cajun mirepoix (diced celery, onion, peppers) 3tbsp Olive oil 2 can black beans 2 cans white beans 2 can diced tomatoes with green chiles 1tsp Chili powder 1tsp Garlic powder Sauté mirepoix in olive oil, about 5 minutes. Rinse beans together in a colander. Add to mirepoix. Add tomatoes with juices. Add seasonings and cook about 45 minutes, stirring occassionally. So good! It would be good with quesadilla or tacos.

So today it dawned on me while I was reading “Girl, Stop Apologizing” by Rachel Hollis; I’m finally ready to start doing the green smoothies. My sister lost 100lbs drinking those green smoothies and changing her diet a bit, but I know the smoothies made a huge difference. Now that my schedule is about to change, I’ll be able to start my morning right, with water, Qi Gong, morning devotional and green smoothie! I know I can do it. I won’t have to work until 11am and only 3 days a week, so I can focus on doing more of the things I need to do in this season, like starting an online cooking class and promoting my book Confessions for the Narrow Road through an online book study. You may be wondering what that is. Well, this online book study will be live on Facebook, will last 40 consecutive days, probably in the morning, and I will go through the devotion for the day and then Ill will answer the study guide questions that correspond with that day. Since the study is live, you can ask qu...

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...

Buffalo Sauce: 23 oz Frank's Red Hot 1 stick Butter 2t Garlic Powder 1t Black Pepper 1t salt 1T Chili Powder 1t Cayenne Pepper 1 1/2 t Red Pepper Flakes Melt butter, add Franks, add seasonings and let simmer 1 hour. Add wings, toss and serve. Hot BBQ Sauce: 18 oz Sweet Baby Rays 3/4 c Buffalo Sauce Simmer together for 30 minutes. Add wings, toss and serve. Parmesan Garlic Wings: 1 stick Butter 4T Garlic (pre-minced) 1/2 c Grated Parmesan Cheese 1/2t Parsley flakes Melt butter, add garlic and saute until lightly golden (about 5 min on medium heat), add wings, cover with Parmesan cheese. Toss and sprinkle with parsley flakes and serve. Wings: Preheat oven to 400 degrees 1/2 c Olive Oil (for about 100 wings after cut) 2t Garlic Powder 1t Black Pepper 1t Salt Cut wings to separate flat from drummette. Rinse and drain. Coat with olive oil and seasonings. Roast on sprayed baking sheet for 25 minutes. Potato Salad: 8 medium sized Red Potatoes (cut...