Recipe Page

Mexican Noodles

A creamy noodle dish with Uumph. A great go to for a quick Meal after work.

Source: My Library of Recipes

Servings: 4

INGREDIENTS
1 cup cooked chicken
Egg Noodles
Sour Cream
4 tbls con queso
4 tbs salsa
Salt
Pepper
Chives
Garlic powder
Onion powder
Paprika
Milk to cover
Olive oil

DIRECTIONS
Sauté the chicken in olive oil. Until heated through. Add the con queso and salsa. Heat through. Add other spices to your desired preference. Add milk to cover the chicken and simmer for 10 mins or until thick.
Serve over egg noodles.
Top with a teaspoon of con queso, salsa and sour cream. More pepper.

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Meatball Veggie Stir Fry

I tried this one for the first time and used Gardein meatballs, it was good, but my fave is still regular meatballs.
Source: My recipe Library

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 Mins Difficulty: Easy Servings: 4

INGREDIENTS
Prepared Meatballs
4 Mushrooms
1 bag Edamame Shelled
1 cup chopped Onions
2 Sweet Potatoes (Peeled)
2 Parsnips (peeled)
2 Zucchini (peeled)
Paprika to taste
4 garlic cloves peeled
Salt
Pepper
1 cup red wine
Orzo or Egg Noodles
Sour Cream

DIRECTIONS
Chop onions, parsnips sweet potatoes and zucchini. Sauté the onions until translucent. Add zucchini and parsnips and cook until tender. Add the sweet potatoes. Cover with 1 cup of water and wine, add garlic cloves. Season with salt, pepper and paprika.
Simmer uncovered until potatoes are soft.
Add the edamame and the meatballs
Serve over Orzo or Egg noodles and top with Sour Cream, Crème Fraîche would be even better.

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Handsome Johnny Cocktail

One of my favourite recording artists, who died too soon during Covid, check him out he is worth listening to. His favourite cocktail, a simple Vodka and Gingerale.
Source: distillerytrail.com
website: John Prine
"A bit of trivia, One of John's songwriting partners was Steve Goodman, who wrote The City of New Orleans. Check that out........"

INGREDIENTS
1 to 2 ozs. – Vodka. John recommend Red Smirnoff (not Blue)
Ginger Ale – Enough to top off the glass. John recommends diet ginger ale, not regular. You don’t want it too sweet.
Lemon – In the Summertime
Lime – In the Wintertime

DIRECTIONS
Fill a cocktail glass with ice
Pour in Vodka
Pour in Diet Ginger Ale
Stir and drop the lemon or lime in from approximately 6″ above. Do not squeeze it.

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Chef Louie Beef Stock

Chef Louie Beef Stock
★★★★★
Chef Louie
Prep Time: 20 min. Cook Time: 2 hrs. Total Time: 2 hrs., 20 min. Difficulty: Easy Servings: 6 1/2 cups

INGREDIENTS
2 lbs meat bones
3 sticks celery
2 med white onions
1 carrot
2 tblsp parsley
½ tsp dried thyme
1 bay leaf
8 peppercorns
8 cups water
DESCRIPTION
The best for stews curries or pies
DIRECTIONS
Put all ingredients in a large saucepan or soup pot. Bring to a boil and skim off any froth that forms on the surface. Cover and simmer on very low for 2 hours. Strain the liquid into another container and allow to cool. Scrape out the marrow from the bones and put back into the stock. Blitz if desired with an immersion blender or transfer to a blender or food processor. If using a blender or processor make sure liquid is cold.
Remove the fat before storing or using. Don’t keep in fridge more than 3 days. Can be frozen for up to 6 months.
Makes 6½ cups

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Scottish Ramen

One of My favourite dishes, Ramen. So I decided to do a twist and give it a Scottish Flare, considering my roots are in Scotland and I love the food.
Source: Chef Louie

Chef Louie, Ramen, Soups
Prep Time: 30 mins Cook Time: 3 hrs 40 mins Servings: Servings: 6 Source: allrecipes.com

INGREDIENTS
4 leeks
4 lbs fresh chicken whole or thighs
¼ teaspoon corriander
3 cloves garlic, halved or
1½ teaspoons minced or
½ teaspoon powdered
4 medium pitted prunes
3 quarts cold water, or more as needed or
12 cups
1 tablespoon kosher salt, or more to taste
freshly ground black pepper to taste
1 teaspoon fresh thyme leaves or
⅛ teaspoon dried

DESCRIPTION
Inspired by Chef John: website: Drunken Noodles

DIRECTIONS

Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
Put clean leak tops in the bottom of a large pot. Place chicken on top and coriander, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
Carefully lift chicken with two forks or tongs, let liquid drain from the chicken and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
Place skin and bones back into the pot and gently simmer for 1 more hour.
Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
Add half of the sliced leeks to the pot with salt, pepper. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
In another pot Boil ramen noodles as per package. Drain and cool under running cold water to stop cooking.
Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.
To plate: Place noodles in a ramen bowl. Cover noodles with some broth. Add chicken and leeks. Add more broth as desired and place a few pieces of the crisp skin if using and serve.
NOTES
Make sure you wash your leeks thoroughly to remove all dirt and sand.
If you don't have the extra hour to simmer the bones and skin in the broth, just skip Step 5 and go directly to Step 6.
For an added treat separate the skin and crisp under the broiler or in a frypan then add to the top of your ramen. Delish.
NUTRITION
Per Serving: 810 calories; fat 46.2g; cholesterol 227mg; sodium 1224.8mg; carbohydrates 37g; protein 59.9g. Full Nutrition

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Sage, Onion & Chestnut Stovetop Stuffing

Chef Louie
Prep Time: 20 mins Cook Time: 25 mins Servings: Servings: 8

INGREDIENTS

8 cups cubed day-old white French bread, dried
1 ½ sticks unsalted butter, divided
1 large yellow onion, diced
1 ½ cups diced celery
1 ½ teaspoons kosher salt
1 ½ teaspoons dried sage
1 cup chestnuts
2 ½ cups turkey or chicken broth
1 teaspoon freshly ground black pepper
½ cup chopped fresh Italian parsley
1 large egg, beaten

DESCRIPTION
Inspired by Chef John

DIRECTIONS

Add dry bread cubes to a large mixing bowl and set aside.
Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage and broth to the pan. Stir together and wait for the mixture to come to a boil.
Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
Add black pepper, parsley and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred. Add the chestnuts for the last 10 minutes.
Transfer to a casserole dish or serving plate.

NUTRITION
Per Serving: 301 calories; fat 19.7g; cholesterol 70.8mg; sodium 1055.3mg; carbohydrates 26.3g; protein 5.3g.

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Meatballs Chef Louie Style

★★★★★
Chef Louie, Sauces, Sides
Prep Time: 10 min. Cook Time: 20 min. Total Time: 30 min. Difficulty: Easy Servings: 10 meatballs

INGREDIENTS

2 tbl olive oil
½ pound ground beef
½ cup plain bread crumbs
⅛ tsp onion powder
¼ tsp garlic powder
1 egg
1/4 bunch fresh parsley or spinach
¼ cup grated parmesan cheese
1 tsp salt or 2 pinches coarse sea salt
2 tblsp black pepper
⅛ tsp red cayenne pepper
1 tblsp dried Italian herb mix (basil, rosemary, thyme, marjoram, etc.)

DIRECTIONS
Shape into med size balls, fry in oil for 15-20 minutes on med heat, then simmer slowly in a rich tomato sauce for 1-2 hrs.

NOTES
⅛ Tsp powdered garlic = ½ tsp minced garlic Equivalent to 1 clove
1 Tblsp onion powder = 1 medium chopped onion 1 Tblsp dried minced onion = ¼ cup raw onion

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Steak & Kidney Pie

Prep Time: 20 mins | Cook Time: 2 hours | Total Time: 2 hrs 30 mins | Difficulty: Easy | Servings: 4-6

★★★★★
INGREDIENTS

750 g (1½ lbs) diced beef
250 g (½ lb) kidney
1 large white onion, diced
100 g (1 ¾ oz) Beef Lard
300 ml (1 ¼ cups) ale
1 cup beef stock
10 shakes worchestershire sauce
salt and pepper
flour
2-3 tsp Colman’s mustard powder
2 bay Leaves
Puff pastry

DIRECTIONS

Preheat oven to 325°

50 g lard into a fry pan. Med heat. Add onions. Cook until translucent. 15 To 20 mins, do not brown them it will make the pie bitter. You only need to sweat them. When done remove them from the pan and put them aside.

In a large bag add enough flour to coat the meat. Add the mustard powder, salt an pepper. Add the meat to the bag and shake to coat.

Turn up the heat to med high add 50 g lard to the pan and bring up to temp. The pan needs to get hot enough so that when you add the meat it sizzles. If it is not hot enough you will steam the meat. Add the beef in batches don’t crowd the pan. Brown the meat on all sides. Add more lard if needed. On the last batch when almost finished browning add the kidney and cook for a few mins.

Add the rest of beef back into pan and add the onions. Reduce heat to med and mix well. Add the beer. Add the stock. Bring to a boil. Crack the bay leaves an add. Pour in the Worcestershire sauce. Remove from heat.

Transfer to a casserole dish and cover. Bake in oven for 2 hours.

Take out of the oven and let it cool to room temp. Scrape off the fat which will be solid. If not put in fridge for ½ hour.
Remove bay leaves.

Roll out your pastry to the size of your pie plate. Transfer the mixture to a pie plate and cover with the pastry. Crimp edges and brush with an egg wash. decorate with left over pastry if you wish. Bake until brown.

Let cool at least 10 mins slice and serve.

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