Easy food to make at home, from My Wella's Kitchen to yours. (Click Picture for Recipe)

Prep Time:  10 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients      

• 2 teaspoons dried minced onion
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried minced garlic
• 1/4 teaspoon dried oregano
• 1 lb. ground beef
• 1 14.5 oz. can of diced potatoes, drained and rinsed
• 8 tortillas, corn or flour
• Recommended toppings: shredded iceberg lettuce, shredded cheese, diced tomatoes, diced onions, salsa (I used my green chili salsa) and chopped cilantro (as always, you can use all or some or any of your favorite toppings)

Direction  

• Mix minced onion, salt, chili powder, cumin, red pepper flakes, cayenne pepper, minced garlic, and oregano in a bowl and set aside.
• Heat a large skillet over medium-high heat.
• Brown ground beef until browned and crumbly, approximately 7 to 10 minutes.
• Drain and discard any excess grease.
• Reduce heat and add potatoes and seasoning mix and stir to combine. Cook until potatoes are heated through and as tender as you like them.
• Toast tortillas on a comal, griddle or dry pan.
• Top with beef and potatoes mixture and your favorite toppings.

Prep Time:  10 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients     

• 1 Tablespoon olive oil
• 3 Tablespoons butter, divided
• 2 large chicken breasts, halved horizontally
• 1 cup plain panko bread crumbs
• 1 cup finely shredded parmesan cheese
• 2 teaspoons garlic powder, divided
• 1 1/2 teaspoon Italian seasoning, divided
• pinch of red pepper flakes, optional
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 15 oz. can of tomato sauce
• 8 slices of fresh mozzarella
• basil, chopped for garnish

Direction  

• Preheat oven to 400F degrees.
• Place one piece of chicken at a time in a large resealable bag (left open) and flatten to 1/4" thickness.
• Add beaten eggs, salt and pepper to a shallow bowl.
• Mix together on a plate, panko breadcrumbs, parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning and red pepper flakes.
• Dip chicken into egg mixture and then into panko bread crumb mixture, pressing firmly into the chicken.
• Heat skillet over medium high heat and add olive oil and 1 tablespoon of butter to skillet.
• Add two pieces of coated chicken at a time to skillet and brown on each side, approximately 2-3 minutes per side. Set aside and brown the rest of the chicken.
• In the same skillet, add the tomato sauce, 1 teaspoon of garlic and 1 teaspoon of Italian seasoning and bring to a rolling boil. Reduce heat and simmer for 10 minutes. Remove from heat and add the remaining 2 Tablespoons of butter and stir in until melted.
• Place chicken into a lightly sprayed baking dish. Pour sauce over chicken and top each with 2 slices of the mozzarella.
• Bake uncovered for 15 to 20 minutes until cheese is bubbly and chicken is cooked through.
• Garnish with chopped basil and serve with pasta or mashed potatoes and a side salad...don't forget the garlic bread!

Prep Time:  10 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients     

• 7 cups chicken broth (more or less depending on how soupy you like it)
• 1 skinless, boneless chicken breast cut into cubes
• 3 carrots, chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 cubes chicken bouillon
• 1 teaspoon granulated garlic
• salt and pepper to taste
• 1/3 cup uncooked white rice

Direction  

• In a large saucepan over high heat, add chicken broth and bring to a boil.
• Add the chicken, carrots, onion, celery and bouillon and reduce heat to low.
• Cover and simmer for about 20 minutes or until the vegetables are soft.
• Add more broth as necessary.
• Add the rice, garlic powder and salt and pepper to taste and allow to simmer for another 15-20 minutes, or until the rice is tender.
• Garnish with fresh parsley and a little ground black pepper (optional).

Prep Time:  10 minutes

Cook Time: 20 minutes

Servings: 4-6

Ingredients      

• 6 lbs. snow crab legs (scrubbed clean)
• 1 cup melted butter
• 4 1/2 Tablespoons garlic, minced
• 2 Tablespoons Cajun seasoning (you can make your own or use your favorite store bought brand)

Direction 

• Preheat the oven on 400 F degrees.
• Place the crab legs into 2 9x13 baking pans.
• Combine the butter, garlic and Cajun seasoning in a bowl. Mix until well incorporated.
• Divide the butter mixture into two bowls and set one of the bowls to the side.
• Brush the butter mixture on to the crab legs, then cover the baking pan with aluminum foil.
• Bake the crab legs in the oven for 10 minutes.
• Remove the crab legs from the oven, then brush with the remaining butter mixture.
• Cover the crab legs with the foil and bake for an additional 10 minutes.
• Remove the crab legs from the oven and serve with lemon wedges and more melted butter if you like (we always do as we love butter lol).

Ingredients      

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (Do not leave this out, it adds such an umami flavor to it, without it being fishy tasting. You can find it near the canned tuna in the supermarket.)
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Direction 

• In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
• Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.
• The dressing will keep well in the fridge in an airtight jar for about a week.

Makes 1 1/3 Cups

Prep Time:  10 minutes

Cook Time: 2 hours

Servings: 4-6

Ingredients      

• 3 lbs. pork baby back ribs
• 1 1/2 cups ketchup
• 1/4  packed brown sugar
• 1/2 cup white vinegar
• 1/2 cup honey
• 1/3 cup soy sauce
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon red pepper flakes (more or less to your desired spice level)

Direction 

• Preheat oven to 350F degrees.
• Cut ribs into serving size pieces and place, with the meaty side up, in greased 13 x 9 baking pan.
• Combine the remaining ingredients and pour half of the mixture evenly over the ribs.
• Cover tightly with foil and bake for 1 1/2 hours or until meat is tender.
• Remove from oven and pour the remaining mixture evenly over the ribs.
• Return to oven and bake, uncovered, for 35 minutes or until sauce coats the ribs, basting occasionally. (Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.)

Prep Time:  10 minutes

Cook Time: 3 hours

Servings: 1 loaf

Ingredients      

• 1 1/2 cups warm milk
• 1/4 cup unsalted butter, melted
• 2 eggs, beaten
• 1 teaspoon apple cider vinegar
• 1/2 cup honey
• 3 cups all-purpose gluten-free flour (be sure to get a brand that will work with a bread machine, I used Pillsbury)
• 1 teaspoon salt
• 1 1/2 teaspoons xanthan gum (leave out if your flour already has it in it, Pillsbury does)
• 1 3/4 teaspoons rapid yeast/instant yeast

Direction 

• The first thing to know, you need to add all the wet ingredients first and then the dry ingredients to the bread baking pan. I have made it easy and have listed the order to add everything.
• Pour the warm milk and melted butter in the bread baking pan.
• Pour the honey into the bread baking pan.
• Pour the beaten eggs into the bread baking pan.
• Add the apple cider vinegar to the bread baking pan.
• Add the flour, salt and xanthan gum (leave out if your flour already has it) to the bread baking pan.
• The last step is to add your yeast. First, make a little hole with your finger in the flour not going down to the liquid. Pour the yeast into the hole.
• Start the bread machine and set to the gluten-free setting.
• As your bread machine is mixing, you may need to go in and scrape the sides down into the batter with a spatula. Your bread machine may be different and you may not need this step.
• Cool before slicing.
• Store in an airtight container. If bread starts to dry out, warm in microwave.

Prep Time:  20 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients      

• 8 corn tortillas
• 1 Tablespoon olive oil
• 1 small onion, cut into thin rings
• 1 15 oz. can dice fire roasted tomatoes, divided
• 4 oz. chipotle peppers in adobo sauce (more or less depending on your spice level preference)
• 1 lb. shredded cooked chicken
• cotija cheese

Cilantro Lime Coleslaw:

• 1/2 bag of coleslaw blend
• 2 scallions, chopped
• 1/2 bunch fresh cilantro, roughly chopped
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3/4 Tablespoon sugar
• 1 lime
• Kosher salt and freshly ground pepper

Direction 

• Preheat oven to 425F degrees.
• Place tortillas on sheet pan and lightly spray with oil on both sides.
• Bake for 10 minutes, flipping halfway through. Set aside.
• Heat olive oil in a saucepan over medium high heat.
• Add the onions, cook and stir until softened and translucent, about 5 minutes.
• Meanwhile, puree half the can of tomatoes with chipotle peppers and adobo sauce.
• Pour into the onions and add chicken and the other half of the tomatoes, stir to combine.
• Cover and simmer for 20 minutes.

Cilantro Lime Coleslaw:

• Place the coleslaw blend, chopped onions and cilantro (reserving some for garnish) in a large salad bowl. Toss to combine.
• Combine the sour cream, mayonnaise, sugar and the zest from the lime in a medium bowl.
• Season with salt and pepper and finish with a squeeze of lime juice.
• Pour the dressing over the cabbage mixture and toss to combine.
• To serve, mound the chicken onto tostada shells and top with cheese and coleslaw. Garnish with chopped cilantro.

Prep Time:  25 minutes

Cook Time: 45 minutes

Servings: 4

Ingredients     

• 1 lb.  lean ground beef
• 1 large  onion, chopped
• 1 15 oz. can of tomato sauce, divided
• 1 1/4 cups water, divided
• 1 Tablespoon of onion soup mix
• pinch of red pepper flakes
• 1 cup  instant white rice, uncooked
• 4 large  green peppers
• 1/4-1/2 cup cheddar jack cheese, shredded (you can substitute your favorite cheese)

Direction 

• Brown meat with onions in large skillet on medium heat.
• Stir in 1 cup tomato sauce, 1 cup water, onion soup mix and red pepper flakes. Bring to boil.
• Stir in rice, cover and remove from heat. Let stand 5 min.
• Meanwhile, preheat oven to 425F degrees.
• Cut tops off peppers, and discard membranes and seeds.
• Mix remaining tomato sauce and water in bottom of 9-inch baking dish.
• Add peppers and fill with meat mixture.
• Cover with aluminum foil and bake for 35 minutes or until peppers are tender.
• Remove foil and sprinkle cheese on top and bake for another 5-10 minutes until cheese is golden brown.
• Spoon sauce from bottom of dish over peppers just before serving.

Prep Time:  15 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients     

• 8.8 oz. bag vermicelli rice noodles
• 3 Tablespoons lime juice1 Tablespoon dark brown sugar
• 1/4 cup oil
• 1 Tablespoon and 2 teaspoons minced garlic
• 1 Tablespoon and 2 teaspoons red curry paste
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes, more or less to your spice level tolerance 
• 1 lb. ground beef (you can substitute your favorite ground protein...pork would be great!)
• 2 Tablespoons fish sauce
• 12 oz. of cherry tomatoes, cut in half
• 1 bunch scallions, washed and chopped
• chopped cilantro and peanuts for garnish

Direction 

• Prepare noodle per package instructions, drain well and set aside.
• Combine lime juice and brown sugar and set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic and cook until soft. 
• Add curry paste, turmeric and red pepper flakes. Stir-fry 1-2 minutes or until dissolved.
• Add beef and fish sauce. Stir-fry until no longer pink. 
• Add tomatoes, scallions and lime juice mixture. Combine and cook 1 minute.
• Add noodles to skillet and stir-fry until noodles are coated and ingredients are combined.
• Garnish with cilantro and peanuts.