Hey folks! Welcome back, and Happy New Year! I hope everyone had a safe, and Merry holiday season!

I took a couple weeks off from writing, and blogging–but that doesn’t mean I didn’t eat! Thank goodness for the hand dandy cell phone pic.

I had quite a few delicious bites over Holiday break. A couple of tasty bites I had were a delicious red sauced pasta, burgers topped with Jalapenos, Omelets stuffed with deliciousness, and FRIED CHICKEN!

I am very blessed to have had such tasty bites! 😍

We are trudging along this Winter. I have gotten better at playing Poker, although, not ready to enter any contests. Haha.

The cold wet Winter drags on, reaffirming our gratitude for the warmer days. The rain drops are echoing through dripping branches and stale leaves.

Today, a week or so after initially drafting this post, it was a warmer day at 52 degrees. Last night for dinner we had Fish Sticks and Jojos.

Well, nothing else to report. Wishing ya’ll the very best season!

Daniel out!

Goulash

Ingredients:

• Large Pasta Shells: 300g (about 10 oz)
• Ground Beef: 500g (1 lb)
• Olive Oil: 2 tbsp
• Onion: 1 large, chopped
• Garlic: 3 cloves, minced
• Bell Pepper: 1, chopped (optional)
• Tomato Paste: 2 tbsp
• Canned Diced Tomatoes: 1 can (400g/14 oz)
• Beef Broth: 1 cup (or water)
• Paprika: 1 tbsp (preferably Hungarian if you can get it)
• Dried Oregano: 1 tsp
• Dried Thyme: 1/2 tsp
• Worcestershire Sauce: 1 tbsp
• Bay Leaf: 1
• Salt & Pepper: to taste
• Cheddar or Mozzarella Cheese: 1 cup (optional, for topping)
• Parsley: for garnish (optional)

Instructions:

1. Cook the Shells:
   • Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions, about 8-10 minutes, until al dente.
   • Drain the shells and set them aside. You can drizzle a little olive oil over them to prevent sticking.
2. Prepare the Goulash Sauce:
   • While the pasta is cooking, heat the olive oil in a large pan or skillet over medium heat.
   • Add the chopped onion and bell pepper (if using), and sauté for about 5 minutes until softened.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Cook the Ground Beef:
   • Add the ground beef to the pan. Cook, breaking it apart with a spoon, until the beef is browned and fully cooked, about 5-7 minutes.
   • Drain any excess fat from the beef if necessary.
4. Add the Tomato Paste & Spices:
   • Stir in the tomato paste, paprika, oregano, thyme, and Worcestershire sauce. Cook for 2-3 minutes, allowing the tomato paste to deepen in flavor.
   • Add the diced tomatoes (with juices) and beef broth. Stir to combine.
5. Simmer the Sauce:
   • Add the bay leaf and season with salt and pepper.
   • Bring the mixture to a simmer and cook for 15-20 minutes, letting the sauce reduce and thicken. Stir occasionally.
6. Combine Pasta & Sauce:
   • Once the sauce has thickened, remove the bay leaf.
   • Add the cooked pasta shells to the pan, stirring gently to coat the shells in the goulash sauce. If you like your pasta a little saucier, you can add a bit of the reserved pasta cooking water.
7. Optional Cheese Topping:
   • If you want a cheesy goulash, sprinkle shredded cheddar or mozzarella cheese over the pasta and cover the pan for 3-5 minutes until the cheese melts into the sauce.
8. Serve:
   • Garnish with fresh parsley if desired, and serve hot!

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Fried JoJos Recipe

Ingredients:

• Russet Potatoes: 4-5 medium potatoes (or about 1.5 lbs)
• Vegetable Oil: For frying (about 3 cups)
• Flour: 1 cup (for dredging)
• Cornstarch: 2 tbsp (helps make the coating crispy)
• Garlic Powder: 1 tsp
• Onion Powder: 1 tsp
• Paprika: 1 tsp (optional, for a smoky flavor)
• Cayenne Pepper: 1/4 tsp (optional, for a little heat)
• Salt: 1-2 tsp (adjust to taste)
• Black Pepper: 1/2 tsp
• Dried Oregano: 1 tsp (optional, for an herby touch)
• Buttermilk: 1 cup (for soaking; you can use regular milk if needed)
• Egg: 1 (optional, for added crispiness)

Instructions:

1. Prepare the Potatoes:
   • Wash and scrub the potatoes thoroughly to remove any dirt. You can leave the skins on for added texture and flavor.
   • Cut each potato in half lengthwise, then slice each half into 4-6 wedges, depending on the size of the potatoes. Aim for wedges that are about 1/2 to 3/4 inch thick.
2. Soak the Potatoes:
   • Place the potato wedges in a large bowl of cold water and let them soak for at least 30 minutes (up to an hour). This helps remove excess starch and results in crispier fries.
   • After soaking, drain and pat the potatoes dry with a paper towel or kitchen cloth.
3. Make the Coating:
   • In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, black pepper, and oregano (if using).
   • In a separate bowl, whisk together the buttermilk and egg until smooth.
4. Dredge the Potatoes:
   • Dip each potato wedge into the buttermilk mixture, then dredge it in the flour mixture, coating it evenly. Shake off any excess flour mixture.
   • Set the coated wedges on a baking sheet or plate while you heat the oil.
5. Heat the Oil:
   • In a large, deep skillet or a heavy pot, heat about 2-3 inches of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of potato — it should sizzle immediately.
6. Fry the JoJos:
   • Carefully add the potato wedges to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes, flipping them halfway through, until golden brown and crispy.
   • Once done, use a slotted spoon to remove the JoJos from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. Season and Serve:
   • While still hot, sprinkle the fried JoJos with a little extra salt to taste.
   • Serve with your favorite dipping sauces like ketchup, ranch, or a spicy aioli.

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Classic Omelet Recipe

Ingredients:

• Eggs: 2-3 large eggs (depending on the size of your omelet)
• Salt: a pinch (to taste)
• Black Pepper: a pinch (to taste)
• Butter or Oil: 1 tbsp (for cooking)
• Water or Milk: 1-2 tbsp (optional, for a fluffier omelet)

Optional Filling Suggestions:

• Cheese: Shredded cheddar, mozzarella, Swiss, or feta (about 1/4 cup)
• Vegetables: Diced bell peppers, onions, mushrooms, spinach, tomatoes, or avocado (about 1/4 cup each, cooked or raw)
• Meats: Ham, bacon, or sausage (about 1/4 cup, cooked)
• Herbs: Fresh parsley, chives, or cilantro (for garnish)

Instructions:

1. Prepare the Ingredients:
   • If you’re using any fillings (like vegetables or meat), cook them first. For example, sauté the mushrooms, onions, or bell peppers in a bit of butter or oil until tender.
   • Grate any cheese you plan to use.
2. Whisk the Eggs:
   • Crack the eggs into a bowl. Add a pinch of salt and pepper.
   • For a fluffier omelet, add 1-2 tablespoons of water or milk and whisk the eggs until the mixture is smooth and slightly frothy.
3. Heat the Pan:
   • Heat a non-stick skillet or frying pan over medium heat and add the butter or oil. Allow it to melt and coat the bottom of the pan.
4. Cook the Omelet:
   • Pour the whisked eggs into the hot pan. Let them cook undisturbed for about 1-2 minutes. As the edges set, use a spatula to gently lift the edges and tilt the pan, letting the uncooked eggs flow to the edges.
   • Once the eggs are mostly set but slightly runny on top (about 2-3 minutes), add your fillings on one half of the omelet.
5. Fold and Finish Cooking:
   • Once the eggs are fully set and the filling is added, carefully fold the omelet in half using your spatula. Let it cook for another 30 seconds to 1 minute to ensure the cheese melts and the filling is heated through.
6. Serve:
   • Gently slide the omelet onto a plate. You can garnish with extra herbs, a little more salt and pepper, or even a dash of hot sauce if you like.

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Classic Fried Chicken Recipe

Ingredients:

• Chicken Pieces: 4-6 pieces (drumsticks, thighs, wings, or breasts)

For the Buttermilk Marinade:

• Buttermilk: 2 cups
• Hot Sauce: 1-2 tbsp (optional, for a little kick)
• Garlic Powder: 1 tsp
• Onion Powder: 1 tsp
• Paprika: 1 tbsp
• Salt: 1 tsp
• Black Pepper: 1/2 tsp
• Cayenne Pepper: 1/4 tsp (optional, for heat)

For the Flour Coating:

• All-Purpose Flour: 2 cups
• Cornstarch: 1/2 cup (for extra crispiness)
• Baking Powder: 1 tsp (optional, for fluffiness)
• Garlic Powder: 1 tsp
• Onion Powder: 1 tsp
• Paprika: 1 tsp
• Salt: 1 tsp
• Black Pepper: 1/2 tsp
• Cayenne Pepper: 1/4 tsp (optional)

For Frying:

• Vegetable Oil: Enough to fill the pan about 2 inches (or use peanut oil for a slightly different flavor)

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using).
   • Place the chicken pieces in the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor and tenderness.
2. Prepare the Coating:
   • In a large bowl or shallow dish, mix the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using).
   • Stir the mixture until everything is evenly combined.
3. Heat the Oil:
   • In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat. You want the oil to be around 350°F (175°C). You can test the temperature by dropping a small bit of flour into the oil – it should sizzle immediately.
4. Coat the Chicken:
   • Remove each piece of chicken from the buttermilk marinade, allowing any excess liquid to drip off.
   • Dredge the chicken thoroughly in the flour mixture, pressing the flour into the skin to make sure it’s well-coated. For an extra crispy crust, you can double-dip by dipping the floured chicken back into the buttermilk and then again in the flour mixture.
   • Set the coated chicken aside on a plate or tray.
5. Fry the Chicken:
   • Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
   • Fry the chicken for about 12-15 minutes, turning occasionally, until golden brown and crispy. The chicken should reach an internal temperature of 165°F (74°C). Thicker pieces like breasts may need a few extra minutes, so keep an eye on them.
   • Once the chicken is done, remove it from the oil and place it on a wire rack or paper towels to drain any excess oil.
6. Serve:
   • Serve the fried chicken hot, with sides like mashed potatoes, coleslaw, or cornbread for a classic comfort meal.

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Sure! Here’s a delicious and hearty Beef Roast with Onions and Potatoes recipe. This is a simple, classic dish where the beef roast is seasoned and slow-cooked, allowing the flavors to meld together beautifully. The potatoes and onions roast alongside the beef, soaking up all the savory juices from the meat.

Beef Roast with Onions and Potatoes

Ingredients:

• Beef Roast (Chuck, Round, or Sirloin): 3-4 lbs (bone-in or boneless)

For the Seasoning:

• Olive Oil: 2 tbsp (for searing)
• Garlic Powder: 2 tsp
• Onion Powder: 2 tsp
• Dried Rosemary: 1 tbsp (or fresh rosemary if available)
• Dried Thyme: 1 tsp
• Paprika: 1 tsp
• Salt: 2 tsp (or to taste)
• Black Pepper: 1 tsp
• Beef Broth or Stock: 1-1.5 cups
• Worcestershire Sauce: 1 tbsp (optional, for added depth of flavor)

For the Vegetables:

• Potatoes: 4-5 medium (Yukon Gold or Russet are great), peeled and cut into chunks or wedges
• Onions: 2 large, peeled and quartered (or halved if smaller)
• Carrots: 3 medium, peeled and cut into large chunks (optional, for extra flavor and color)
• Garlic: 4-5 cloves, smashed (optional)
• Fresh Parsley: For garnish (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Beef Roast:
   • Pat the beef roast dry with paper towels. This helps to achieve a nice sear.
   • In a small bowl, mix the garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper.
   • Rub the seasoning mixture all over the beef roast, making sure it’s well-coated on all sides.
3. Sear the Roast:
   • Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
   • Once the oil is hot, add the beef roast and sear it for 3-4 minutes on each side until it’s nicely browned. This step locks in the flavor.
4. Prepare the Vegetables:
   • While the beef is searing, prepare your vegetables. Cut the potatoes, onions, and carrots into chunks. If you’re using garlic cloves, smash them with the side of a knife to release their flavor.
5. Add the Vegetables:
   • Once the beef roast is seared, remove it from the skillet and set it aside on a plate.
   • Add the prepared potatoes, onions, and carrots into the skillet (or Dutch oven). Toss them in the juices left from searing the beef.
   • Place the beef roast back on top of the vegetables.
6. Add the Broth and Seasonings:
   • Pour the beef broth or stock around the roast and vegetables. If you’re using Worcestershire sauce, drizzle it over the roast now.
   • Optionally, you can add a couple of sprigs of fresh rosemary or thyme for extra flavor.
7. Roast in the Oven:
   • Cover the skillet or Dutch oven with a lid or foil and place it in the preheated oven.
   • Roast for 2-2.5 hours, or until the beef is tender and easily pulls apart with a fork (the internal temperature should reach 135°F-140°F for medium-rare or 150°F for medium).
   • About halfway through cooking, you can check and stir the vegetables to ensure they’re cooking evenly. Add more broth if necessary to keep the vegetables from drying out.
8. Finish and Rest:
   • Once the roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This helps the juices redistribute in the meat, keeping it tender and juicy.
9. Serve:
   • Slice the beef roast against the grain and serve with the roasted onions, potatoes, and carrots on the side.
   • Garnish with fresh parsley if desired for a burst of color.

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