Video Of the Day 11/16/16

Wednesday 

11/16/16 
Mike Tramp

From 
the
Nomad Album 
Released
August 28, 2015 
on target records

Give It All You Got

All Rights belong to Mike Ttramp

Mike Tramp Music

Mike Tramp

 Through the years

White Lion

1983 - 1992

When the children cry

Freak of Nature

1992 - 1998

If I Leave

(Live)

Mike Tramp Solo

1998 - 2004

More to life than this

Tramps White Lion

2004 - 2008

You're All I Need

The Rock "N" Circuz

2009 - 2011

Hymn To Ronnie

No Tomorrow

Mike Tramp Solo

2012 - Present

Once

From Museum 

Trust In Yourself

From Nomad

Stay

A Special Thanks to Mike Tramp for letting me 

share his music with the people that visit my Blog

More to come.

All  Music Rights Belong to Mike Tramp

Vegan Dinner For Gregg jr and Sara 11/12/16

Vegan 

Thai 

Sweet Chili Sauce 

Vegetable Stir Fry

with roasted 

Cauliflower and Brussels sprouts

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients 

3 - Tbsp of Olive Oil

1 - 8 oz package Portobello mushrooms or regular mushrooms

(wiped with dry paper towel and sliced do not wash)

3 - stalks of celery 

(washed and cut into bite size pieces)

2 - Whole carrots or 1/2 bag of baby carrots cut in half

(washed and cut into bite size pieces)

3 - Small Zucchinis

(washed and cut into bite size pieces)

1 - Large onion  

(cut into bite size pieces)

1 - 12 oz bottle of Thai sweet Chilli sauce 

1 - 1/3 cup of olive oil

1 - Head of cauliflower 

(washed and cut into bite size pieces)

1 Bag of fresh Brussels sprouts 

(washed and cut off stem end and cut in half long ways)

Garlic Salt

Basil

Black pepper

Roasted Cauliflower

Pre heat oven to 350

on a cutting board cut cauliflower into bite size pieces

cut the stem end off the Brussels sprouts and slice them in halves long ways

place the Cauliflower and Brussels sprouts  into a gallon size resealable

 freezer bag add

add about a 1/3 cup of olive oil seal and turn upside down 

to coat them completely 

don't over soak them so they crisp up when baked

Place parchment paper on a large cookie sheet spread the coated 

Cauliflower and Brussels sprouts on cookie sheet 

sprinkle garlic salt over them and repeat 

with the Basil and Black pepper

Bake for 30 Minutes 

after 15 Minutes take out flip them with a spatula 

and bake another 15 Minutes until ends are blackened 

Stir fry

In a large frying pan add the olive oil and  heat a little then 

carefully add all the bite size pieces of 

 vegetables to the hot oil cook on a medium heat for 5 minutes stirring often

lot to let them burn then add the sweet chilli sauce and cook about another 5 minutes

Reduce heat and let simmer for about 10 minutes stirring occasionally until vegetables are 

softened you can test them

  

Omnivore Stuffed Peppers With Ricotta and Spinach stuffed shells 11/11/16

Omnivore 

Stuffed Peppers 
With

 Ricotta and Spinach
 stuffed shells 

Prep Time: 20 Minutes

Cook Time: 65 Minutes

             Ingreedients 

8 - Large green peppers

(washed and Tops cut off and seeds removed)

3 Lbs - Ground meat

20 - Jumbo Pasta shells

(Follow cooking instructions on package Al dente)

1 - 15 oz Ricotta cheese 

1 - 8 oz Bag fresh spinach

(Washed and Chopped)

3 - Large eggs 2 for Peppers 1 for Shells

(1 Lightly Beaten for shells )

1/2 - Cup parmesan cheese

2 - Cups mozzarella cheese

2 - 28 oz cans of Redpack tomato sauce
3 Pieces of bread or 1 1/2 cups of Italian style bread crumbs
(wet bread and squeeze out water and bread into small pieces)

Italian seasoning

Garlic powder

Black pepper

Oregano

Parsley 

Preheat the oven to 375 

After the peppers have been in for 20 Minutes 

add the shell to the oven 

so they get done at the same time

Stuffed peppers

By hand In a large bowl mix in your ground meat, 2 eggs

 and the small pieces of bread or your bread crumbs

mix together well and the add your seasonings, 2 tbsp garlic powder,

1 tbsp Italian seasoning, 1 tbsp oregano, 1 tbsp parsley 

and 1 tbsp black pepper,

Mix together well and stuff the peppers

and left over ground meat make roll into meat balls

take your baking dishes an coat the bottom with plain

tomato sauce place your peppers in and any meatballs 

and cover with tin foil and bake for 65 Minutes.

Stuffed Shells 

In a large pot fill with water not quiet half way

bring to a boil add shells and let boil until they are Al dente 

about 5 minutes after water boils again

Remove and place in a strainer and run under cold water 

let cool while you mix the filling

in a large bowl place the ricotta cheese, 1 cup of mozzarella, 

the chopped spinach, 1 lightly beaten egg, 

 a tsp of garlic powder and Italian seasoning

mix together well then stuff the shells

put a light coating on the bottom of your baking dish

place shell in rows pour extra sauce over the shells and sprinkle 

another cup of mozzarella cheese over them and cover with tin foil

bake in the oven for 35 minutes uncover and bake for about 10 minutes untill

the cheese starts to brown

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Vegan Dinner for Gregg jr 10/08/16

Vegan

Potato and Kale Soup

Prep Time: 15 Minutes

Cook Time: 40 Minutes

2 - Cups fresh Kale

(Chopped)

2 - Stalks of celery 

(Washed and chopped)

1 - Large onion

(Peeled and  diced)

6  - Fresh cloves of garlic

(chopped or 2 Tbsp minced garlic)

2 - Whole carrots or 15 Baby carrots 

(Peeled and diced)

6 - Red potatoes 

(Peeled and cut into bite size pieces)

1 - 32 oz container of vegetable broth

1 1/2 - Tbsp garlic salt

1 - Tbsp celery salt

1 - Tbsp black pepper

1 - Cup of frozen corn kernels

2 - 8 oz packages of fresh mushrooms

1 - 8 oz bag of Daiya cheddar cheese

Optional 

Franks original red hot or sriracha sauce 

added to your bowl if preferred 

In a large pot soup pot

add 3 Tbsp of water 

add the onion, garlic, celery, and carrots

and saute over a medium heat for 5 minutes stirring often 

(not to let it burn add more water if needed)

add the vegetable broth to the pot

then add  the celery salt and black pepper

 and garlic salt, mushrooms and potatoes 

Bring to a boil and stir lower heat and let simmer for 

15 minutes until potatoes are tender

in a blender puree 2 cups of the soup 

and return it to the pot to thicken it

add the kale and corn and Daiya cheddar 

and let simmer for 10 Minutes

Optional 

add the Franks original red hot or sriracha sauce 

to your individual bowls  

Omnivore Crock Pot Chicken, Potatoes and Kale Soup 10/09/16

Omnivore

Crock Pot

Chicken, Potatoes

and

 Kale Soup 

Thank you Maria Leech for the recipe

She is an excellent cook

Prep Time: 20 Minutes

Cook Time: 4 Hours

1 - Large can of cream of mushroom soup

(or 2 small cans)

3 - Boneless chicken breast 

(cut into bite size pieces and cooked)

1 - Cup of shoes string carrots 

(or one large carrot cut into match sticks)

1 - Large onion 

(Peeled and diced)

2 - Stocks of celery 

(Washed and diced)

1 1/2 - Tbsp minced garlic

(or 5 cloves chopped)

1 - 32 oz container of chicken broth

2 - Cups of fresh Kale

1 -  6 oz Bag of shredded cheddar cheese

Optional 

2 - 8 oz package of fresh mushrooms

(Peeled and sliced)

In a frying pan cook the chicken 

Then add to the slow cooker

add the cream of mushroom soup

add the onion, carrots, garlic and celery

mix together add the kale then the 

Chicken broth 

Place the lid on and cook for 4 Hours 

after 3 hours and 45 minutes add the 

 cheddar cheese and mix 

Salt and pepper to taste