Michael.Adams.Meals.Blog

Cornbread and Sausage Stuffing CORNBREAD DIRECTIONS: 3/4 Cup Enriched Corn Meal 1 1/4 Cups All-Purpose Flour 1/4 Cup Sugar 2 TSP Baking Powder 1/2 Teaspoon of Salt 1 Cup of Milk 1 Egg, Beaten 1/4 Cup of Vegetable Oil 1. In a large bowl combine all ingredients and whisk for 3 minutes then pour batter into a greased 8-9-inch pan and fully bake at 400 degrees for about 22 minutes or until a tooth pick into the middle comes out clean. 2. After 5 mins from being out of the oven carefully remove cornbread from pan and place on a cutting board covered by a towel overnight, you will day old cornbread for your stuffing. FINAL STUFFING DIRECTIONS: 2 1/2 Cups Chicken Stock 1 Cornbread Loaf, Cubed 7 Slices Sandwich Bread, Cubed 1lb Ground Sausage 2 Garlic Cloves, Minced 3 Celery Stocks, Sliced 1 Yellow Onion, Medium 2 Eggs, Beaten 1/2 Cup Chopped Parsley, (some for garnish) Salt & Pepper 1. Place cubed sandwich bread and cornbread onto a baking sheet and b...

Orange Zest Cranberries  24oz Cranberries 1 Cup Light Brown Sugar 1 Orange Medium, Zest and Juice 1/3 Cup Freshly Squeezed Orange Juice 2/3 Cup of Water 1/4 Teaspoon of Salt DIRECTIONS: 1. Fully rinse cranberries removing any bad berries from bag. 2. In Medium pan combine cranberries, sugar, water, orange zest and its juice and bring to a rapid simmer on medium heat. Cook berries stirring every few minutes until berries burst and become a syrupy texture, that should take about 10 minutes. 3. Turn heat off and use a Potato masher to fully mash the cranberries until desired, then chill in your refrigerator before serving and ENJOY!!!

Pumpkin Ice Cream 2 Cups of Chilled Heavy Whipping Cream 1 14oz Can Sweetened Condensed Milk 4oz Pumpkin Puree, canned will work fresh is better 1/8 Teaspoon of Salt DIRECTIONS: 1. In a Large bowl combine together condensed milk, pumpkin puree with salt until fully mixed  with a spatula. 2. In a second bowl or mixer beat heavy whipping cream until stiff peaks form. 3. Combine condensed milk mixture with whipped cream folding until fully combined and transfer into loaf pan or a freezer safe tupperware and freeze over night until Ice cream is firm. ENJOY!!!

Cheesy Skillet Potatoes with Beef  2 extra Large Potatoes Skinned and Sliced 5 Ounces of Ground Beef 4 Large Garlic cloves diced 1/2 Cup Shredded Cheddar Cheese 4 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper Parsley for garnish DIRECTIONS: 1. Start by preheating your oven to 375 degrees, in a oven safe skillet fully cover bottom of pan with 2 tablespoon of oil. Began building a layer of potatoes while adding with a pinch of salt and pepper on each layer, drizzling the top layer with 1 tablespoon of oil. Place into the middle rack of oven for about 30-35 mins or until potatoes are fully cooked. 2. In a medium pan sauté garlic with 1 tablespoon of oil for 1 min then add ground beef and cook until meat is fully cooked with a pinch of salt and pepper, then remove all pan juices from cooked meat. 4. Carefully remove hot skillet from oven placing a towel over the handle (so you remember its hot) and fully combine cooked meat and garlic to potatoes. Garnish...

Creamy Cauliflower Soup with Garlic  2 1/2 cups of Chicken broth 1/4 cup heavy cream 1 head of Cauliflower, cut into florets 4 Garlic cloves 3 Tablespoons of extra-virgin olive oil Salt & Pepper to taste Parsley for garnish DIRECTIONS: 1. Preheat oven to 450 degrees. Trim and cut cauliflower into small florets then spread on a baking sheet along with 4 smashed garlic cloves drizzled in olive oil, salt and pepper then toss to fully combine. Roast until lightly browned and tender about 20 -25 mins. 2. Combine cauliflower with chicken broth in a medium pot and bring to a boil on high, then reduce to a medium low heat and simmer about 20 mins. 3. Working in batches carefully transfer cauliflower into a blender and puree until smooth using caution when blending hot liquids. Then return pureed soup to pot and add heavy cream, salt and pepper to taste. If desired add more broth, water or milk for a thinner consistency and ... ENJOY!!

Italian Couscous Salad with Tomatoes  1 cup Couscous 1 Chicken breast, cut up 1 Red Onion, diced 1 cup Frozen Green Peas 1 cup Cherry Tomatoes, sliced in half 1/3 cup Italian Dressing 1 Tablespoon Extra-Virgin Olive Oil Salt and Pepper Italian Parsley for garnish DIRECTIONS: 1. In a small skillet cook 1 chicken breast with salt and pepper until fully cooked then remove from skillet and set a side to rest while you sauté onions in pan until nice and translucent. 2. In a medium pot bring 1 cup of salted water to a boil along with 1 tablespoon of olive oil. Remove from heat and stir in couscous letting it sit for 4 mins covered to fluff up. Then add sliced tomatoes, peas, onions and cut up chicken with couscous and let sit in a covered pot for about 6 mins. 3. Add Italian dressing with serve warm or chilled garnished with some parsley and ... ENJOY!!

Shell Pasta with Roasted Cauliflower and Ham 10 ounces Large Shell Pasta 5 ounces of small cubed Ham 1 Large Cauliflower head cored and broken into small florets 1 Large Red Onion sliced into small wedges 4 Large Garlic cloves diced 5 Tablespoons of Extra-Virgin Olive Oil 3 slices white Sandwich bread Salt & Pepper 3 Tablespoons of Parsley Parmesan for garnish DIRECTIONS: 1. Start by preheating your oven to 475 degrees, then in a large bowl combine Cauliflower florets, garlic and onion wedges in 3 tablespoons of oil seasoning with salt and pepper to taste. Then transfer to a baking sheet and roast for 25 mins until browned. 2. While Cauliflower is roasting add the 3 slices of bread into a food processor along with 2 tablespoons of oil, salt and pepper and pules until crumbs form. Add breadcrumbs to a small baking sheet and bake in oven for 6 mins until nice and golden. 4. In a small skillet warm up the 5 ounces of ham and set aside until ready to add to ...