Marty Aftewicz

Recipes for a Happy Life

  • Corned Beef & Cabbage Soup

    Corned Beef & Cabbage Soup

    Corned Beef & Cabbage Soup

    Corned Beef and Cabbage are a favorite combo. So why not make it a soup?

    The result is a gentle but flavorful soup which might become one of your favorites. Enjoy!

    Total time to prepare – Approximately 1 hour 30 minutes. Serves twelve (10-12).

    Ingredients

    • 10 cups Vegetable Broth
    • 8 cups Beef Broth
    • 2 Sweet Onion, diced
    • 4 Garlic cloves, minced
    • !/4 cup Butter (1/2 stick)
    • 6 Celery, chopped
    • 4 Carrots, chopped
    • 1 1/2 lbs Yukon Gold Potatoes, unpeeled and cubed
    • 1 cup Barley, quick-cooking
    • 1/2 cup Ground Mustard
    • 2 tsp Dried Thyme
    • 2 tsp Black Pepper
    • 2 tsp Salt
    • 1 1/2 lbs Corned Beef, sliced into 1/2″ pieces
    • 10 cups Green Cabbage, or a small head, chopped.

    Directions

    1. Slice the potatoes into bite-size pieces, with the skin on. Some markets have small Yukon gold potatoes which are convenient and can be sliced into quarters. Boil for 15 minutes and set aside. This will slightly reduce the starch and enhance the flavor of the soup.
    2. In a soup pot or large Dutch oven, add 2 cups of the vegetable broth, keep the 8 cups for later. Heat on medium.
    3. Add onion, celery, carrots, barley and garlic and cook until softened, about 15 minutes. The instructions refer to stalks of celery and number of carrots.
    4. Add the remaining vegetable broth, plus the beef broth. Bring to a boil while adding the cabbage, salt, thyme, pepper and mustard. After this reaches a boil, reduce heat to medium-low, cover, and stir occasionally.
    5. Stir in the potatoes and corned beef, again return to a simmer for another 10 minutes or so, until potatoes and corned beef is heated. Taste and add more salt and pepper if this suits your taste.
    6. Enjoy! Please subscribe for more Recipes for a Happy Life and interesting stories.
    7. Also, perhaps you are interested in my book, Hope Landing, a story set in a small town on the Great Lakes. If you order through my website, I will sign a copy and provide free shipping.

  • Shakin’ Creamy Chicken Soup

    Shakin’ Creamy Chicken Soup

    Shakin’ Creamy Chicken Soup

    This soup recipe is supposedly handed down from the Shakers, a religious sect that spun off from the Quakers in the mid-1700s. They aren’t around anymore since they practiced celibacy. I wonder how they thought that would work out long term. 

    Anyhow, the soup is souper-tasty and easy to make. You’ll likely add this recipe to your list of favorites and you won’t have to become celibate to make it!

    Total time to prepare – Approximately 1 hour 30 minutes. Serves twelve (10-12).

     Special Equipment Needed:

    • Dutch oven or stockpot

    Ingredients

    • 14 cups Chicken Broth
    • 1 Sweet Onion, diced
    • 4 Garlic cloves, minced
    • !/4 cup Butter (1/2 stick)
    • 1 cup Heavy Whipping Cream
    • 1 cup Celery, thinly sliced
    • 1 1/2 cup Water
    • 3/4 cup All-purpose flour
    • 2 cups of Rostisserie Chicken, shredded – white or dark meat, or mixture
    • Salt and black pepper to taste
    • 12 oz Egg noodles
    • 1/4 cup Chopped Parsley

    Directions

    1. Place the diced onion, minced garlic, and thinly sliced celery into a dutch oven or stockpot with one cup of the broth. Simmer on low with no lid.
    2. While step one is simmering, add 1 cup of broth and the butter in a small saucepan. Bring to a boil and continue boiling for 15-20 minutes until the liquid is reduced to about 1/4 cup and has the consistency of syrup. Remove from heat and gently stir in the whipping cream with a whisk or wooden spoon. Set aside. The vegetables and spices in the pot should now be tender. Add the remaining 12 cups of broth and bring to a boil. Simmer uncovered for about 15 minutes. 
    3. While the broth is simmering, shred the chicken. Do not use the skin and you may use white or dark meat, or any combination you prefer. Set aside.
    4. Bring another large pot of water of boil, add salt and add your pasta. Cook per the package instructions. You may use any type of noodles you prefer.
    5. Combine the water and flour in a medium bowl and whisk until smooth. You may use one of those tiny electronic frothers or immersion blender if you prefer. If you prefer your soup to be less thick, reduce the amount of flour. Stir into the pot, return to a boil and stir constantly while simmering for about 2 minutes. Your soup will begin to thicken. 
    6. Stir in the reserved cream mixture, add the shredded chicken and season to taste with salt and pepper. Keep the soup on low but DO NOT BOIL. Sprinkle the parsley over the soup. 
    7. Enjoy! and visit me at www.martyatl.com for more Recipes for a Happy Life and interesting stories.

  • AWESOME APPLESAUCE

    AWESOME APPLESAUCE

    AWESOME APPLESAUCE

    Total time to prepare – Approximately 15 minutes plus 6 hours in the slow cooker. Serves four (4).

    If you think you can’t make delicious homemade applesauce, this recipe will convince you otherwise. Simple, only a few ingredients, and very little mess to cleanup. You will need a slow-cooker but the reward is an awesome side dish and a sweet aroma which will fill your kitchen.

    Equipment needed: Slow Cooker or Crockpot

    [/recipe-ingredients]

    • Apples – 8 – peeled, cored and sliced thin
    • 1/2 cup water
    • 3/4 cup brown sugar, firmly packed
    • 1 tsp Vanilla Sugar
    • 1 tsp Cinnamon

    [/recipe-ingredients]

    [/recipe-directions]

    1. Line slow cooker with a liner designed for crockpots and slow cooker. This makes cleanup super easy. Set Slow Cooker to LOW.
    2. Peel, Core and slice apples thinly. 
    3. Add the apples, water, brown sugar, vanilla sugar and cinnamon into a medium bowl. Blend gently with a spoon. VANILLA SUGAR can be purchased at most large grocery stores or online. It is sold in either small packets or a small jar the size of spices.
    4. I suggest lining the crockpot (slow cooker) with a plastic liner designed for that purpose. This makes the cleanup much easier..
    5. Cook in crockpot for about 6 hours. Apples should have dissolved mostly into a sauce with chunks remaining. You may serve just like this and the apples will melt in your mouth. Or, use an immersion blender or scoop the sauce into an upright blender to create a smoother applesauce. Either way, serve warm.
    6. ENJOY!

    [/recipe-directions]

  • Strawberry Muffins (Air Fry)

    Strawberry Muffins (Air Fry)

    Strawberry Muffins for Ninja Speedi

    These muffins are excellent as a snack or breakfast with jam or butter.

    Total time to prepare – Approximately 30 minutes. Serves twelve (12).

     Special Equipment Needed:

    • Ninja Speedi
    • Silicone Baking Cups

    Ingredients

    • 1 Cup all-purpose flour
    • 1/3 cup granulated sugar
    • 1 tsp baking powder
    • 1/8 tsp salt
    • 1 tsp vanilla extract
    • 3 Tbsp Unsalted butter, melted
    • 2 eggs, large
    • 2/3 cup whole milk
    • 3/4 cup finely diced strawberries
    • Cooking spray

    Directions

    1. Place all ingredients into a large bowl and stir gently until combined. Do Not Over-mix.
    2. Lightly spray silicone cups. (Note: The ones pictured are novelty silicone cups but any silicone muffin cups can be used.)
    3. Divide batter evenly between all cups.
    4. Preheat airfryer at 350 degrees for 3 minutes.
    5. Place as many cups as comfortably spaced into the Ninja Speedi on airfry platform. Do not overcrowd.
    6. AIRFRY for 12 minutes. Lift the Speedi lid and check on progress at 10 minutes. Muffin tops will be lightly brown when done.
    7. Remove carefully and place on rack to cool.
    8. Repeat baking steps until all muffins are done.
    9. ENJOY!

  • ZUCCHINI & CARROT CROQUETTES

    ZUCCHINI & CARROT CROQUETTES

    ZUCCHINI & CARROT CROQUETTES

    Total time to prepare – Approximately 1 hour. Serves four (4).

     

    This recipe is designed for the Ninja Speedi. This is an appetizer and the number of croquettes will depend upon the size of the zucchini and the size of the balls created. 

    Equipment needed: Ninja Speedi

    [/recipe-ingredients]

    • Grated Zucchini – 1.5 cups
    • 1/2 cup grated carrots
    • 1/2 cup shredded Pepper Jack Cheese
    • Minced yellow onion – 2 Tbsp
    • All-purpose Flour –  1 Tbsp.
    • Cracker Meal – 1 Tbsp.
    • Unsalted Butter – 1Tbsp.
    • Egg, large –  one (1) whisked
    • Salt – 1/4 tsp.
    • Pepper – 1/2 tsp.
    • Italian bread crumbs – 1 cup or more
    • Marinara sauce (for dipping)

    [/recipe-ingredients]

    [/recipe-directions]

    1. Set Ninja Speedi to Air Fry, 350 degrees.
    2. Squeeze grated zucchini between paper towels ro remove excess moisture and transfer to a large bowl. Allow zucchini to drain while remainder of ingredients are prepared.
    3. Add shredded cheese, grated carrots, flour, cracker meal, butter, egg, salt, and pepper to stir to combine. 
    4. Pleace bread crumbs in a separate smaller bowl.
    5. Form zucchini mixture into twelve (12) balls, about 2 tablespoons each. Roll each ball into bread crumbs. Make sure all sides are ocated. 
    6. Place half of croquettes onto the platform of the Ninja Speedi. Airfry for 6 minutes, including preheat time.
    7. Flip croquettes and airfry for an additional 5-6 minutes. Transfer to a plate and repeat with remainder of croquettes.  
    8. Serve with marinara sauce as appetizer. 
    9. ENJOY!

    [/recipe-directions]

  • Apple-Cider Doughnut Cake

    Apple-Cider Doughnut Cake

    IMG_0425
    Total time to prepare – Approximately 1 hours, 35 minutes. Serves ten (10).
    If you love apple-cider doughnuts from Farmer’s Markets, you’ll love this cake. Baked in a Bundt cake pan, it’s essentially a giant cake doughnut. Equipment needed: Bundt pan
    [/recipe-ingredients]
    • Unsalted Butter, melted, Plus more for the pan – 2 Tbsp
    • Unbleached all-purpose flour, plus more for the pan – 2 cup
    • Whole wheat flour – 1 cup
    • Baking powder – 1.5 tsp
    • Baking soda – 1/2 tsp
    • Ground cinnamon – 1 Tbsp
    • Kosher salt – 3/4 tsp
    • Sugar – 1 3/4 cup
    • Apple cider – 1 cup
    • Extra-virgin olive oil – 3/4 cup
    • Unsweetened applesauce – 3/4 cup
    • Pure vanilla extract – 2 tsp
    • Eggs, large – 3
    [/recipe-ingredients] [/recipe-directions]
    1. Preheat oven to 350 degrees.
    2. Generously butter and flour a 12-cup Bundt pan.
    3. In a large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt.
    4. In another bowl, whisk together 1.5 cups sugar, cider, oil, applesauce, vanilla, eggs.
    5. Add egg mixture to flour mixture, whisk until combined.
    6. Transfer batter to prepared pan.
    7. Bake 45-50 minutes. Rotate pan halfway through until a test toothpick comes out clean.
    8. Transfer pan to a wire rack over a rimmed baking sheet. Cool 15 minutes. Meanwhile, mix remaining 1/4 cup sugar and 1 tsp cinnamon.
    9. Invert warm cake onto rack. Brush with melted butter. Then sprinkle liberally with cinnamon sugar.
    10. Cool. Store cake covered, at room temperature, for up to two (2) days.ENJOY!
    11. ENJOY!
    [/recipe-directions]
  • Stacked Baby Taters (Quick & Easy)

    Stacked Baby Taters (Quick & Easy)

    Stacked Baby Taters

    Total time to prepare – Approximately 1 hour. Serves twenty (20).

     –– The quantity of this appetizer can be easily changed, and can be made a day ahead, refrigerated, and then heated in the oven at a low temperature.

    Ingredients

    • 1 lb Celebration Potatoes.
    • 4 Tbsp Butter
    • 4 oz Grated Parmesan Cheese
    • 1 Tbsp Garlic Powder
    • 3 Tbsp Basil, chopped
    • 7 oz Pepper Jack Cheese, shredded
    • Salt & Pepper to taste

    Directions

    1. Grease mini-muffin tins with butter.
    2. Preheat oven to 350 degrees.
    3. Rinse the multi-colored celebration potatoes. Any variation of these type of potatoes can be used, including Fingerling. 
    4. Slice thin and place in a container of water. Do Not Peel. Wait 30 minutes. 
    5. Drain and pat dry. Place the potatoes in a medium bowl.
    6. Add Butter, Parmesan Cheese, Garlic Powder, Basil. Salt & Pepper to taste. Mix with a spoon.
    7. Place a short stack (perhaps 3) of potatoes in the greased muffin cup.
    8. Top with a pinch of Pepper Jack Cheese.
    9. Place another short stack of potatoes atop the cheese. Stack height should not exceed the top of the muffin cup.
    10. Bake for 15-20 minutes or until the edges brown.
    11. Remove the muffin tins and cool for about 5 minutes.
    12. Use a teaspoon or similar tool to scoop the stacks from the muffin cups and place on paper towels to drain.
    13. ENJOY!

  • Bacon Ratatouille with a Kick (Quick & Easy)

    Bacon Ratatouille with a Kick (Quick & Easy)

    Bacon Ratatouille with a Kick

    Total time to prepare – Approximately 45 minutes. Serves eight (4).

     –– I get all excited whenever I start a recipe with bacon, and this one is no exception. It’s certainly not traditional ratatouille but I believe you’ll find this a tad sweeter and with a slight bite on your tongue. The inclusion of bell pepper might bake you think twice about that addition, but go ahead and give it a try.  I believe you’ll enjoy it. 

    Ingredients

    • 6 slices of bacon, coarsely chopped.
    • 1 Vidalio or other sweet Onion – Chopped
    • 3 garlic cloves, minced
    • 3 zucchini, cut into bite-size cubes
    • 3 squash, cut into bite-size cubes
    • 2 red bell pepper, chopped finely
    • 2 tomatoes – medium size, cut into bite size pieces
    • 2 ears of fresh corn, sliced off the cob
    • 1 tbsp. Cajun Seasoning
    • 1 tsp Smoked Paprika
    • 1 sprinkle of Basil

    Directions

    1. Fry the bacon pieces until crisp, set aside.
    2. While the bacon is frying, prepare the other ingredients by chopping, dicing, slicing, etc.
    3. In a large skillet – 12-inch or larger, place the bacon pieces and red pepper. Saute the red pepper until beginning to soften, on low heat, about five (5) minutes.
    4. Add the onion and saute until translucent, about five (5) minutes.
    5. Add the garlic and saute until the onions begin to brown. 1-2 minutes more.
    6. Add the cubed zucchini and squash and mix with the other ingredients.
    7. Add the paprika and cajun seasoning and saute another (6) minutes, mixing occasionally.
    8. Add the tomatoes and blend, saute for two (2) minutes until they become soft.
    9. Add the corn kernels and blend with other ingredients, saute for additional three (3) minutes.
    10. Remove skillet from heat.
    11. Sprinkle with fresh basil and cover. Let sit for 5 minutes.
    12. Serve alone or as side. Enjoy!

  • Kielbasa & Cabbage Soup (Quick & Easy)

    Kielbasa & Cabbage Soup (Quick & Easy)

    Kielbasa & Cabbage Soup

    Total time to prepare – Approximately 45 minutes. Serves eight (8).

     –– My Polish heritage gets all excited whenever I find a recipe with Kielbasa. Fond memories of my parents at the kitchen table return with the aroma of fresh Polish sausage. My mother-in-law even prepared Polish sausage every Christmas. This soup adds another ingredient that is pleasing to my roots – Cabbage. Darn near perfect combo. And this soup is quick and easy. Enjoy. 

    Ingredients

    • 1 lb. Kielbasa, cut into bite-size cubes.
    • 1 Onions – Chopped
    • 16 oz. Cole Slaw mix – shredded cabbage with carrots
    • 2 Garlic cloves – minced
    • 32 oz. Beef Broth
    • 16 oz. Chicken Broth
    • 1 can – 12 oz. beer
    • 1 tsp. Black Pepper
    • 1/2 tsp. Carraway seeds
    • 4 cups French Fried Onions, divided in half

    Directions

    1. Place kielbasa and onion in a dutch oven on medium heat. Brown the kielbasa and soften the onion for about five (5) minutes.
    2. Add the coleslaw mix and saute until tender, about another five (5) minutes.
    3. Add Minced Garlic, beef broth, chicken broth, beer, black pepper, carraway seeds and two (2) cups French Fried Onions. Cover and bring to a boil then reduce heat to low.
    4. Remove cover and simmer for ten (10) to fifteen (15) minutes until flavors are blended.
    5. Serve in bowls and sprinkle with remaining French Fried Onions.

  • Slumgullion (Macaroni & Hamburg)

    Slumgullion (Macaroni & Hamburg)

    Slumgullion

    Total time to prepare – Approximately 1 1/2 hours.

     –– This was a popular dish in the 1950-1980 era and was also known as Johnny Marzetti. Some families even called this Ghoulash. It’s ever so easy to make and is a real comfort food. Serves 6. If you want lots of leftovers, this is easily doubled.

    Ingredients

    • 1 lb. Ground Beef (80/20)
    • 1 Onions – Diced
    • 1 Green Bell Pepper – diced.
    • 1 Can Diced Tomatoes (14.5 oz) or Ro-Tel (10.5 oz) with juice
    • 2 Garlic cloves – minced
    • 1 Tbsp. Red Pepper Flakes
    • 1 tsp. Black Pepper
    • 1 tsp. Salt
    • 28 oz can of Tomato Sauce
    • 15 oz. Elbow Macaroni
    • Parmesan Cheese (optional)

    Directions

    1. Place ground beef and onion in an electric skillet or dutch oven.
    2. Brown the ground beef and break into little bits, saute the onion.
    3. Add Salt, Pepper, Red Pepper Flakes and Minced Garlic
    4. When the ground beef is done (no red meat remains and majority of liquid has evaporated,) drain the excess fat. At this point, I recommend patting the ground beef and onion with paper towels to absorb more of the excess fat.
    5. Add the tomato sauce, diced tomatoes, bell peppers and simmer until vegetables are tender, about thirty (30) minutes.
    6. Boil water in a separate pot and boil pasta until el dente, about 10 minutes. Drain in a colander.
    7. Add the macaroni to the ground beef mixture and mix until blended. Simmer for fifteen (15) minutes.
    8. Serve and enjoy! Sprinkle with parmesan cheese if you prefer.