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Sunday, January 31, 2010

Fresh Spaghetti Squash Puttanesca

My Grandmother used to make this vegetable dish,
she disguised a vegetale as a pasta,
a flavorful take on a traditional Italian recipe.

1 large spaghetti squash
1 pint grape or cherry tomatoes, cut into quarters
1/2 cup fresh basil leaves, thinly sliced
2 - 5 ounce cans light tuna in water, drained and flaked
1/4 cup pitted olives, chopped
1 tablespoon drained capers, coarsely chopped
1 tablespoon olive oil
Salt and pepper to taste
Freshly grated Parmesan

Place squash in 9-inch glass pie plate
and pierce 6 times with sharp knife.
Microwave on High 5 to 6 minutes per pound,
about 20 minutes, or until squash
is tender when pierced with knife.
Cool 10 minutes for easier handling.
2.Meanwhile, in medium bowl, mix tomatoes,
sliced basil leaves, tuna, olives, capers,
oil, vinegar, 1/4 teaspoon salt,
and 1/8 teaspoon freshly ground black pepper until combined.
3.Cut squash lengthwise in half; remove and discard seeds.
With fork, scrape flesh to separate into strands
and place in large bowl; discard shell.
Drain squash if necessary.
Add 1/4 teaspoon salt and 1/8 teaspoon
freshly ground black pepper; toss to combine.
4.Divide squash among 4 dinner bowls.
To serve, top with tomato mixture;
garnish with basil leaves and Parmesan.

Sauceless Parmesan Pizza with
Roasted Peppers and Rosemary

I can make pizza dough from scratch
and have done so most of the time.
Today I decided to cheat and use
a hot roll mix to make the dough.
It's quick and easy and somehow
comes out perfect time after time.

1 box hot roll mix
olive oil
1 garlic clove, peeled and chopped
1/4 cup freshly grated parmesan cheese
1 teaspoon dried rosemary leaves
2 plum tomatoes, sliced
2 tablespoons onions,chopped
1 slice roasted sweet red pepper
4 cured black olives, sliced
melted butter
garlic salt

Make pizza dough per hot roll package directions.
In a small cup add garlic olive oil, set aside.
Divide dough in half, wrap 1/2 in plastic wrap,
refrigerate or freeze for future use.
Preheat oven to 500 degrees F.
On a floured work surface roll out dough.
Place dough on a baking sheet dusted with corn meal.
Using fingers spred olive oil with infuzed garlic.
over entire dough 1/2 inch from the edge.
Sprinkle with paresan cheese.
Top with tomatoes,olives,peppers and onions.
Place four or five dried rosemary leaves
about where each piece of pizza will be cut.
Let dough rise 15 minutes.
Place pizza in oven,turn down heat to 350 degrees.
Bake until done, about 20 minutes.
Remove from oven,let rest a minute or two.
Pour melted butter on and around edge of crust
and sprinkle with garlic salt.
Cut into triangular serving pieces.

Spaghetti Squash Parmesan

I don't think spaghetti squash
is a spaghetti or even a squash.
You can cook it by micrwaving it.
The first time I cooked it I boiled it,
and it tasted kind of bland.
Roasting it adds a depth of flavor,
I think it tastes better prepared this way.

5 lbs. spaghetti squash
1/4 cup olive oil
2 cloves garlic, minced
3/4 cup freshly grated parmesan cheese
1 tsp. black pepper
1 tbsp. minced fresh basil or parsley
Additional parmesan cheese

Pierce squash in several places
with a fork or small knife.
Place squash on a baking sheet and bake 1 hour.
Squeeze squash to test for doneness.
It is ready when it gives slightly under pressure.
Remove and cool.
Heat saucepan over heat, pour in olive oil.
Add garlic and cook until tender
but not browned for about 5 minutes.
When squash is cool enough to handle,
cut in half lengthwise and
scoop out seeds and stringy portions.
Using a fork, pull pulp from the shell in
long strands and add them to the warm garlic oil.
Toss squash strands gently
with pepper, salt and cheese.
Pour squash into a serving bowl
and garnish with basil or parsley.
Serve immediately with melted butter
and more fresh grated parmesan cheese.

Classic Grilled Cheeseburger

Perhaps no one dish represents grilling season
better than the hamburger. This summer,try this
perfect classic recipe such as this cheeseburger.
And remember don't sqeeze the juice out by patting
the burger down on the grill while cooking it.

2 pounds ground beef, preferably 85/15 chuck
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 ounces cheddar cheese,sliced 1/4 inch thick
4 hamburger buns,butter and toasted
2 tomatoes, sliced
8 leaves Bibb lettuce
1 small red onion, sliced

1.Heat a grill or grill pan to medium high.
Season meat with salt and pepper, mix very lightly,
and shape into four patties.
Grill hamburgers 4 to 6 minutes per side
for rare and 9 to 11 minutes for well done.
If making cheeseburgers, lay cheese slices
on top of the hamburgers after they have been flipped.
2.Serve immediately on buns
topped with tomatoes, lettuce, and onion slices.
and your favorite condiments.

Perfect Two Egg Omelet

Makes 1 omelet
1 tablespoon melted clarified butter
2 eggs, well beaten but not frothy
Salt and pepper, to taste

1.Heat the omelet pan over high flame.
Add clarified butter and heat until hot but not smoking.
2.Ladle eggs into pan.
3.Pull eggs from sides of pan with a fork
while moving pan constantly over the flame to prevent sticking.
4.Just before eggs are set,
spoon 1/4 to 1/3 cup of desired filling into center of omelet.
5.Gently roll 1/3 of the omelet over the filling,
tilting pan and using a fork.
6.Turn cooked omelet onto serving plate.
Entire procedure should take less than one minute.

Best Babka

Makes three 8-inch cakes
2 cups milk, scalded
1/2 pound (2 sticks) unsalted butter
2/3 of a 2-ounce yeast cake
1/4 cup warm water
4 eggs
4 egg yolks
1 cup sugar
1 teaspoon salt
Grated rind of 2 oranges
Grated rind of 1 lemon
1 teaspoon vanilla
1 tablespoon Grand Marnier
8 to 9 cups sifted unbleached flour
1 cup slivered almonds, chopped
1 cup golden raisins

1.Heat the milk; stir in the butter until melted; cool to lukewarm.
Proof the yeast in the warm water.
2.Beat the eggs, egg yolks, and sugar until thick.
Add the salt, grated rinds, vanilla, and Grand Marnier.
Add the milk-butter mixture to the egg mixture. Stir in the yeast.
3.Add the flour, a cupful at a time, mixing with a wooden spoon.
The dough should not be dry, but it should not be sticky.
Too much flour will make a dry, crumbly cake.
Add the almonds and raisins.
4.Turn the dough onto a floured board
and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl.
Cover and let rise until doubled in bulk.
Punch down and let rise a second time until almost doubled.
5.Preheat oven to 350 degrees. Butter the pans generously.
Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
6.Bake cakes in oven for 30 to 45 minutes, until golden brown.
There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.

Best Leftover Turkey Sandwich

One of my favorite after Thanksgiving day
sandwiches is using turkey, mashed potatoes
and cranberry/orange relish on white bread.

For one sandwich:
2 slices white bread
1 tablespoon mayonnaise
leftover turkey
leftover mashed potatoes
leftover cranberry/orange relish

Spread bread with mayonnaise
top one slic with turkey,
the other side with potato and cranberry sauce.
close both bread slices and cut in half diaginally.
Serve along with potato chips and a dill pickle.

Leftover Turkey Baked Stuffed Peppers

I like leftover turkey in sandwiches,salads
or a hot turkey sandwich with turkey gravy.
One of my favorite after Thanksgiving day
sandwiches is using turkey, mashed potatoes
and cranberry/orange relish on white bread.
However this year I thought I would try
something I have never made before, stuffed peppers.

2 large green bell peppers
1 tablespoon olive oil
1/2 onion, peeled and diced
1/4 red pepper,seeded and diced
salt and black pepper to taste
1 cup shredded cooked turkey
2 cups marinara sauce
2 cups baby spinach
1 cup cooked white rice
1/2 cup shredded cheddar cheese, divided

Gently cut the tops off the peppers
and scoop out the core and ribs.
Trim the inside of the top
and wash out the peppers.
Microwave on high power 4 minutes
or until just getting tender.
Oil a baking dish and preheat oven to 350F.
In a skillet heat oil to medium low
and add onion and red pepper,
sweat for 5 minutes or until soft.
Add turkey, marinara and salt and pepper to taste.
Bring to a gently simmer to heat through,
add spinach and stir until just wilted.
Remove from heat and fold in
half of the cheese and the rice.
Add the mixture to the pepper bottoms
and place in the baking dish.
Top with remaining cheese and the pepper tops.
Bake for 30 minutes and serve.

Easy Buttercream Frosting

You can make a delicious homemade frosting in minutes.
The recipe calls for just a few basic ingredients
that you probably already have on hand.
Follow these steps, and you'll have a light
and fluffy buttercream frosting
for your favorite cakes and cupcakes.

•3 cups powdered sugar
•1 cup unsalted butter at room temperature
•1-2 tablespoons milk
•1 teaspoon vanilla extract
•1/4 teaspoon salt

With a stand mixer or a hand mixer,
beat the room temperature butter
on low speed until light and fluffy.
Gradually add in the powdered sugar
and salt and continue mixing on low speed.
Once all of the sugar is incorporated into the butter,
increase the speed to medium and mix for about two minutes.
Add in the vanilla and milk and continue mixing
on medium speed for about a minute or until light and fluffy.
If the buttercream frosting is too thick,
gradually add in more milk until you
reach a more spreadable consistency.
Spread this quick and easy buttercream
frosting on your favorite cake or cupcakes.

Personal Pan Style Pizza

I love pizza,any kind of pizza.
Traditional Italian style, Chicago deep dish,
New York, Californian, and even those bagel pizzas.
To me, every type of pizza has its charm.
Sure, there are days where I feel like
one type of pizza more than another but,
I can't say that I dislike any of them.

1 (8 ounce) can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt
1 1/3 cups warm water (105 F)
1/4 cup non-fat powdered milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 (1/16 ounce) package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
butter-flavored Pam cooking spray
Toppings of your choice
pepperoni or ham or chopped vegetables or cooked ground sausage or beef
16 ounces grated mozzarella cheese

In a bowl combine sauce ingredients and let sit for 1 hour.
Put yeast, sugar, salt, and dry milk in a large bowl.
Add water and stir to mix well. Let rest for two minutes.
Add oil and stir again. Add flour and stir until dough forms
and flour is absorbed.
Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
Divide dough into three balls.
Put 3 ounces of oil in each of three 9-inch cake pans,
making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9-inch circle.
Place in cake pans.
Spray the outer edge of dough
with Pam and cover with a plate.
Place in warm area and
allow to rise for 1 to 1 1/2 hours.
Preheat oven to 475 degrees F.
For each 9" pizza, spoon 1/3 cup sauce on dough
and spread to within 1-inch of edge.
Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
Place toppings of your choice in this order:
Pepperoni or ham, vegetables, meats
(cooked ground sausage or beef)
Top with 3 ounces mozzarella cheese.
Cook until cheese is bubbling and outer crust is brown.
Remove from oven,slice and Serve hot.

Home Made White Clam Pizza

Making pizza at home is rarely boring,
And among the people I know,
a 12-inch pie is never quite enough
to feed two hungry pizza eaters.

2 cups flour (plus more for the work surface)
2 tablespoons olive oil (for the bowls)
1 cup water
1/2 teaspoon sugar
1 package active dry yeast
1 pinch salt
Cornmeal, for dusting the baking the pan

1 tablespoon olive oil
1 medium Spanish onion, cut into 1/4-inch dice
1 medium clove garlic, crushed
1 bay leaf
1/2 to 1 teaspoon crushed red pepper flakes
1 1/4 cups dry white wine, such as sauvignon blanc
12 to 18 littleneck clams (or other very small clams)
1/2 cup freshly grated Romano or parmesan cheese
Finely chopped thyme, oregano or flat-leaf parsley leaves, to taste

Preheat the oven to 500 degrees F.
Lightly flour a work surface;
use 1 tablespoon oil to grease
the inside of 2 medium mixing bowls.
In a bowl add very warm water,stir in the sugar and yeast,
Let the mixture sit for 5 minutes, until it is frothy.
In the bowl of a food processor combine the flour and salt.
With the motor running, slowly pour
in the water-yeast mixture until
a slightly wet ball of dough forms.
Transfer to the prepared work surface
and knead for 10 minutes on a floured surface.
The dough should gain elasticity as it is worked.
Divide the dough in half, forming 2 equal balls.
Place a ball in each oiled bowl
and turn until it is well coated.
Cover with plastic wrap or a clean, dry dish towel.
Let the dough rise for about 1 hour at room temperature.
Punch down the ball of dough
and gradually press it out into a round,
about 10 inches in diameter.
While the dough is resting,
make the sauce: Heat the oil in a
large saucepan over medium heat.
Add the onion and garlic;
cook for about 6 minutes,
stirring occasionally, until softened.
Add the bay leaf and red pepper flakes,
then the wine, stirring to combine,
and heat through until barely bubbling at the edges.
Add the clams, cover and cook for 9 to 10 minutes,
until they have opened. Use a slotted spoon
to transfer the clams to a plate to cool,
discarding any that have not opened.
Reduce the heat to medium-low and cook
the liquid remaining in the pot for 15 to 20 minutes,
or until it has reduced to a thick glaze
that just paints the bottom of the pot;
during the cooking, scrape down
the sides of the pot occasionally.
Remove from the heat and discard the bay leaf.
Meanwhile, reserve a few of the clams
in their shells to use as a garnish.
Remove the remaining clams from their shells;
discard the shells and coarsely chop the clam meat.
Lightly brush about 3 tablespoons of the reduced
clam glaze on the round of dough,
leaving a 1-inch margin at the edges.
Distribute the clam meat evenly on the dough,
then sprinkle with the Romano or parmesan cheese
and salt and pepper to taste.
Transfer the pie to a cornmeal dusted sheet pan,
bake for 5 to 10 minutes or until the
crust has browned and the cheese is just melted.
Before serving, garnish with the chopped herbs
and a few of the cooked clams in their shells.
Slice and serve hot.

Fig and Gorganzola Cheese Tortilla Pizza

1 pkg (16 oz) dried figs, stemmed, halved
Nonstick spray
4 (6-inch) flour tortillas
1/8 lb prosciutto ham
1/2 Gorgonzola cheese, crumpled
1 Tbsp fresh chives, chopped

Preheat oven on 350 degrees.
Place figs in saucepan with
1 cup water on medium heat; cover.
Simmer 5 minutes.
Remove from heat; rest 15 minutes.
Puree 1–2 minutes in blender or food processor.
Spray medium skillet with nonstick spray.
Heat on medium to high; toast one tortilla at a time, pressing to toast evenly.
Spread 2 Tbsp fig puree over toasted tortillas;
top each with 1 slice prosciutto and 1 Tbsp Gorgonzola.
Place tortillas on baking sheet and bake on center rack 10–12 minutes, until cheese starts to melt and prosciutto becomes crisp.
Remove and garnish with chives; cut in wedges.

Home Made Rosemary Focaccia

Last fall I brought in a rosemary plant
to weather the winter inside
and the plant just dried out
so I've got a bunch of dried romary needles.
I just put together this focaccia recipe.
It came out really good except I think that
I over did it with the dried rosemary leaves.

1 box hot roll mix
1/4 cup freshly grated parmasian cheese
1 tablespoons dried rosemary leaves
3 tablespoons olive oil
1 garlic clove,peeled and chopped
4 tablespoons chopped onion
2 tablespoons roasted sweet red pepper
4 black cured olives, chopped
some pesto sauce in the tube

Make a pizza dough per package instructions.
Place the olive oli,rosemary and garlic in a
small cup. I used a glass measuring cup.
Divide dough,Wrab 1/2 in plastic wrap
and refrigerate 1/2 for future use.
Preheat oven to 425 degrees.
On floured work surface roll out dough into a rectangle.
Place dough on a parchment paper lined cookie sheet.
Drizzle dough with olive oil/rosemary, garlic.
Place all other ingredients on top of dough.
This is where you can be very artistic doing it.
Place cookie sheet in oven.Reduce heat to 350 degrees.
Bake until done, be careful not to over cook it.
Remove from oven and cut into serving pieces.

Carribbean Shrimp Fritters

If you like fresh fritters of any kind,
and you like seafood of any kind,
these seafood fritters are to die for.

2 pounds 26-30ct. shrimp, peeled and deveined; cut in half
1-1/4 cups flour
1 egg
2/3 cup milk
cayenne pepper, to taste
red pepper flakes, to taste
salt and pepper to taste
oil, for frying
1/2 onion, finely chopped
1/2 yellow bell pepper, finely chopped
1/2 red bell pepper, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
Fresh lemon and lime

Mix flour, egg, milk, cayenne, red pepper flakes,
and salt until slightly thick batter forms.
Add shrimp, bell pepper, onion, celery and garlic.
Heat oil to 375 degrees.
Drop spoonful of shrimp batter into oil.
Fry until golden brown. Drain on paper towels.
Season with salt and pepper if desired.
Serve hot with fresh lemon and lime
and a citrus dipping sauce.

Best Ever Sauteed Barbecued Shrimp

This dish is real easy,quick and impessive
when served with fresh pasta and a bread.

2 pounds shrimp, peeled and deveined
2 cloves garlic, minced
1 stick butter (there is no substitute)
1-2 Tbsp worcestershire sauce
juice of one lemon
salt and pepper

Heat large non-stick skillet over high heat.
Be sure you are working with a very hot pan,
wait at least 5 min.
Spinkle liberal amount of salt
over the bottom of the pan.
Place as many shrimp in the pan
as you can fit without overcrowding
(you will need to work in batches,
resalt pan before each batch).
Turn shrimp over after 2 minutes
and cook for an additional minute on the other side.
Reserve cooked shrimp in a large bowl.
Remove salt from pan.
Reduce heat to medium and add butter.
Once butter has melted
add remaining ingredients while stirring pan.
Cook until heated through and pour
over reserved cooked shrimp.
Mix well and serve while hot.

Mussels in a Tomato Marinara Sauce

Mussels don't need anything to make them taste great
but I came up with this recipe as a change of pace.

2 pounds mussels
1 large onion, diced
2 Tbsp garlic, minced
2 Tbsp olive oil
1 cup white wine
8 oz can diced tomatoes
1 Tbsp dried basil
2 Tbsp fresh parsley, chopped

Sauté onion in olive oil until soft,
add garlic and sauté 2 more minutes.
Add wine, tomatoes, basil
and parsley and simmer 10 minutes.
Add mussels, cover and cook
until all mussels have opened.
Serve as is with a warm baguette
or over your choice of warm pasta.

Lobster Tails with Citrus Butter

I love lobster cooked this way
as a matter of a fact I just took
two frozen tails out of the freezer
to thaw so I can make this tonight.

4 8-10 ounce lobster tails
1/2 cup melted butter
1 TBSP lemon juice
1 tsp grated orange zest
salt and pepper
fresh lemons
smoked sweet paprika

Thaw tails in microwave
or in refrigerator overnight.
Cut the hard shell of the lobster tail
down the center of the back
with a knife or kitchen scissors.
Lift the tail meat so it rests
on top of the shell.
Meanwhile combine melted butter,
juice, zest and salt and pepper.
Spoon butter mixture over tails
sprinkle with sweet smoked paprika,
and bake 8-10 minutes in a 400 degree oven.
Serve with melted butter and lemons juice.

Crabcakes with Mustard Sauce

I didn't have fresh crab for this so I opted
to simply make these with store bought cakes.

8 Crabcakes (thawed if frozen)
1/4 c. cannola oil

For the Sauce:
1 tablespoon Coleman’s dry mustard
1 cup mayonnaise
2 teaspoons worcestershire sauce
1 teaspoon steak sauce
1/4 cup heavy cream
salt to taste

For the sauce:
Place mustard in small bowl.
Mix in the mayonnaise, worcestershire sauce,
steak sauce, cream and a pinch of salt.
Mix until well blended.
Chill sauce until serving.

For the crabcakes:
Heat some oil in a large heavy
saute pan over medium heat.
Working in batches add two to four
crabcakes to pan depending
on the size of your pan.
Cook crabcakes until golden brown.
Turn crabcakes over and repeat.
You might have to add more oil.
Once both sides are golden brown
and heated through remove from pan
and drain on paper towels.
Add next batch and repeat.
Serve hot, with a driizle of
sauce on top or serve the sauce
on the side for dipping.

Greek Style Shrimp with Feta Chese

What can I add about this recipe
except this dish is full of flavor,
the ingredients speak for themselves.

2 pounds shrimp, peeled and deveined
3 Tbsp extra virgin olive oil
1 large onion, diced
2 Tbsp fresh garlic, minced
1 cup fresh tomatoes, diced
1 Tbsp fresh oregano, chopped
2 bay leaves
6oz feta cheese, crumbled

Heat the olive oil in a large,
heavy pan until oil just begins to smoke.
Add onions stirring until soft but not browned.
Add garlic, sauté 1 minute and add tomatoes,
oregano and bay leaves, lower heat to medium low.
Simmer 10-20 minutes add shrimp,
cook until heated through.
Turn heat off,remove bay leaves,
sprinkle with feta
and serve over rice or pasta.

Sesame Shrimp

Why go to a Chinese take out restaurant
when you can easily make this at home.

2 pounds shrimp, peeled and deveined
3 Tbsp sesame oil
2 Tbsp ginger, minced
2 Tbsp garlic, minced
1 Tbsp sesame seeds
Juice of 2 limes

Heat a large heavy skillet over medium high.
Add sesame oil, then shrimp
and stir fry for 1-2 minutes.
Add ginger, garlic and sesame seeds
and stir fry one more minute.
Add soy sauce and lime juice
and braise for an additional 1-2 minutes.

Stir Fried Scallops in Champagne Sauce

I fell in love with champagne sauce when
I was making Coquilles St-Jacques.
A sauce is made white wine and greyere cheese.
This is a real good recipe similar to that sauce.

1 pound sea scallops
1 cup champagne
1 cup fish stock
3 shallots, finely chopped
1/2 bay leaf
1/2 tsp dried thyme
8 Tbsp butter
1 grapefruit peeled and sectioned
Zest of one orange

Stir fry scallops for about 3 minutes and remove.
Combine champagne, fish stock, shallots, parsley,
orange zest, bay leaf and thyme in a medium sauté pan;
reduce to 1/4 cup and remove from heat.
Beat in butter one piece at a time.
Add grapefruit. Pour over scallops and serve.

Shrimp Fajitas

I'm not a big fan of cilantro,
I think it's one of those you really
like it or really don't like it foods.
But it works out pretty good here.

1 pound shrimp, peeled and deveined
1 Tbsp olive oil
1 onion, julienne
1 sweet or roast pepper, julienne
4 cloves garlic, minced
1/2 bunch cilantro,chopped
tortillas, corn of flour
Juice of one lime
Salt and pepper

Heat olive oil in a large heavy skillet.
Add onions and saute 2-3 minutes on high heat.
Add peppers, shrimp, garlic and sauté for another 3-4 minutes.
Remove pan from heat, add cilantro and lime juice,
toss and serve with warm tortillas.

Dungeness Crab Casserole

1/4 cup butter, divided
2 Tbsp all-purpose flour
1 cup milk
1 cup Parmesan cheese, grated
2 Tbsp fresh tarragon, chopped
1 Tbsp paprika
Salt and Pepper to taste
1 pound dungeness crabmeat
1/2 cup green onions, chopped
1/2 cup breadcrumbs

Heat oven to 400 degrees F.
Grease medium casserole pan, set aside.
Melt half of the butter in a
medium saucepan over low heat.
Whisk in flour and cook for
3-4 minutes, stirring constantly.
Whisking constantly, slowly add milk
and cook for 3-4 minutes longer.
Remove from heat.
Stir in Parmesan cheese, taragon,
paprika, and salt and pepper to taste,
gently fold in crabmeat and green onions;
scrape into prepared casserole.
Sprinkle top with breadcrumbs
and dot with reaining butter.
Bake for 30 minutes or until lightly browned.

Best Bouillabaisse

This is without a dought the best
Boulillabase I have ever had.


3 pounds of fresh seafood,
mussels, clams, white fish, shrimp
1 large onion, diced
1/4 bulb fennel or celery, diced
I head of garlic, chopped
1/2 each red and green bell pepper, diced
1/2 leek (white parts only), diced
4 oz. olive oil
2 lbs ripe seeded, peeled tomatoes, chopped
1 pinch saffron
2 cups fish stock
2 cups white wine
1 tsp dried basil
1 tsp dried oregano
1 tsp dried marjoram
Zest of two oranges, minced

In small stockpot or large saucepan
that has a tight fitting lid, sauté onion,
fennel, leeks, garlic,red and green peppers
in oil over medium heat until soft.
Add remaining base ingredients
(everything except the seafood);
increase heat to high and boil until
reduced by one-half, approximately 15 minutes.
Bouillabaisse may be prepared to this point
a day or two before serving.
And refrigerated.
Reheat base, add shellfish; cover tightly.
Cook shellfish open, 5-8 minutes,
discard any that have not opened.
Add fish and continue to cook, covered,
until fish is cooked through,
approximately 8 minutes longer.
Serve with some fresh lemons.

Crab Wrapped in Lettuce

I like to wrap these in flour tortillas,
A fast lunch for healthy eaters on the go.

1 pound crabmeat
1/2 cup roasted red peppers, diced
1/2 cup onion, finely minced
1 clove garlic, minced
2 Tbsp cilantro,chopped
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp stone ground mustard
Large lettuce leaves for serving

In a large mixing bowl,
gently combine all ingredients.
Spoon crab mixture into lettuce leaves
and wrap the leave around the crab mixture.

Baked Parmesan Crusted Halibut

This is realy good recipe for any baked fish.
Be careful not to over cook and burn the fish.

1 Tbsp canola oil
1/4 cup milk
1 large egg
1 cup parmesan, grated
1/2 cup flour
1 tsp ground black pepper
1 Tbsp paprika
2 pounds fresh halibut fillet
3 Tbsp butter

Heat oven to 475° F.
Brush a baking sheet with oil.
In a small bowl, lightly beat egg and milk together.
In a separate bowl, stir together parmesan cheese,
flour, paprika, pepper and salt. Dip fish fillets
in egg wash, and then dredge in flour mixture.
Lay fish fillets in a single layer
on prepared baking sheet.
Top with butter and bake for 8-10 minutes,
or until crispy and baked through.

Halibut with Tomatoes Gorganzola and Capers

I like this recipe and you can use it with
just about any firm fleshed fish you like.
I also like to serve this on a bed of lettuce.

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups diced, canned tomatoes, drained
1 tablespoon capers
4 halibut fillets, about 4 to 6 ounces each
2-3 tablespoons gorganzola cheese, crumbled
salt to taste
freshly ground black pepper

Preheat the oven to 350°F.
Heat the olive oil in a
large skillet over medium heat.
Add the onion and cook,
stirring occasionally,
about 5 minutes.
Add the garlic and cook
for 2 minutes more.
Add the tomatoes and capers,
season with salt and pepper
and cook for 5 more minutes.
Spoon a few tablespoons of
sauce into a baking dish.
Season the halibut fillets with salt and
pepper and place them in a baking dish.
Pour the rest of the sauce over the fish
and bake until the fish is just cooked through,
about 12 to 15 minutes,
depending on the thickness of the fish.
Sprinkle with gorganzola cheese and serve.

Authentic Tabbouleh

Parsley is always a main ingredient in tabbouleh,
a Middle Eastern dish that's
delicious served with pita wedges.

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
2 cups ripe tomatoes, seeded and chopped
1 bunch green onions, white and green part, finely chopped
1 cup red onion, peeled and chopped
2 cups cucumber, halved, seeded and diced
3 cups fresh flat leaf parsley, leaves finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste
2 lemons, juiced
1/4 cup olive oil

Put the bulgur in a large bowl
and pour in the hot water.
Cover with a dish or plastic wrap
and let stand for about 30 minutes.
Drain in a strainer, pressing with
the back of a wooden spoon to squeeze
out as much water as possible.
In a mixing bowl, combine the tomatoes,
onions, cucumber, parsley, and mint.
Toss the salad well to blend flavors,
season with cumin, salt and pepper.
Add the bulgur; moisten with
the lemon juice and olive oil.
Fold everything together
to incorporate the ingredients.
The flavor will improve if the
tabbouleh sits for a few hours.
Serve at room temperature.

Mediterranean Swordfish Baked in Foil

Swordfish Baked in Foil with Mediterranean Flavors,
and for a side dish, Fresh Tabbouleh salad

4 fresh baby artichokes, trimmed and quartered
2 tomatoes, chopped
1 lemon, sliced thin
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons olive oil
4 fish fillets, about 6 ounces each
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F.
In a large bowl combine the artichokes,
tomatoes, lemon, olives, and herbs.
Drizzle with olive oil, season with
salt and pepper, and toss together.
Take an 18-inch piece of aluminum foil
and fold it in half crosswise.
Fold a 1-inch strip on each side over twice,
once to close and once to seal;
you should now have a pouch.
Repeat for 3 more pouches.
Season the fillets with salt and pepper
and place 1 into each pouch.
Add 1/4 of the artichoke mixture to each pouch.
Fold over a 1-inch strip of the top twice to seal.

Cream and Cheese Enchiladas

Because you use sour cream in this recipe
the cheese filling is lighter than just chedder.

1 pint sour cream
2-3 cups shredded Cheddar cheese
4 oz. can diced green chilis
1 cup black olives, sliced
1 dozen 8" flour tortillas
10-12 oz. can enchilada sauce

Mix first 4 ingredients in a large bowl.
Spread 1/2 cup of mixture in a line
on each tortilla and roll up.
Place in an 8 x 12 inch pan.
Pour enchilada sauce evenly over top.
Sprinkle with Cheddar cheese
and bake at 350 degrees for
about 30 minutes until hot.

Baked Beef Echiladas

These baked enchiladas are similar
to the enchiladas served at that
Mexican restaurant chain
South of the Border.

1 lb lean ground beef
3 Tbs vegetable oil
2 Tbs all-purpose flour
2 Tbs chili powder
2 tsp cumin
2 cups water
1/2 tsp salt
vegetable oil for frying
12 corn tortillas
1 lb shredded cheddar cheese
1 onion, finely chopped

Brown ground beef (do not overbrown) and set aside.
In a large skillet, combine 3 Tbs oil and the flour,
and stir over medium heat until flour begins to brown.
Add chili powder and cumin to the water, and stir until dissolved.
When flour is browned, slowly add the chili powder, cumin mixture, stirring constantly until it begins to thicken.
Add salt, lower heat and simmer uncovered for 5-10 minutes.
Heat 1/2-inch of vegetable oil in a small skillet.
Dip each tortilla in hot oil to soften. Drain on paper towels.
Place 2 Tbs of the ground beef, some grated cheese,
and some chopped onion along the middle of a softened tortilla.
Roll the tortilla up and place, seam side down, in a 9x13-inch casserole. Repeat the process with the remaining tortillas.
Pour the sauce over the top,
and sprinkle with the remaining cheese and chopped onion.
Bake at 350 degrees F about 15 minutes,
or until enchiladas are heated through and the cheese has melted.

Turkey Schnitzel

4 cups frozen puffed potatoes or Tater Tots
4 mcintosh apples, peeled and cut into small cubes
1 cup apple cider
1/3 cup sweetened dried cranberries (a generous handful)
Flour, for coating
2 large eggs, beaten
1 1/2 cups breadcrumbs
1 tablespoon poultry seasoning
About 1/4 teaspoon freshly grated nutmeg
4 turkey breast cutlets, pounded 1/8 inch thick
Salt and pepper
Vegetable oil, for frying
4 lemon wedges

Bake the potatoes according to
package directions until golden and crisp.
In a large saucepan, bring the apples,
cider and cranberries to a boil.
Lower the heat to medium and cook,
mashing the apples into a sauce.
Meanwhile, place the flour, eggs
and breadcrumbs on 3 separate plates.
Season the breadcrumbs with the
poultry seasoning and nutmeg.
Season the turkey cutlets with salt
and pepper and coat them in the flour,
then in the egg, then in the breadcrumbs.
In a large skillet, heat 1/4 inch
vegetable oil over medium heat.
Add the cutlets 2 at a time and fry,
turning once, until deep
golden and cooked through, 5 to 8 minutes.
Serve with the lemon wedges,
potatoes and apple-cranberry sauce.

Turkey Meat Loaf

Another good recipe to use up some leftover turkey.

1/2 red bell pepper, seeded and chopped
1 medium carrot, chopped
1 medium onion, chopped
1 garlic clove
1 tablespoon extra-virgin olive oil
11/2 pounds ground turkey
1/2 pound ground pork
1/2 cup bread crumbs
2 large eggs
11/2 teaspoons salt
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
8 strips of bacon

Preheat the oven to 375°.
Place the red bell pepper, carrot, onion
and garlic in a food processor
and pulse until the mixture is finely chopped.
In a medium skillet,
heat the olive oil over medium heat.
Add the chopped vegetables
and cook until softened, about 5 minutes.
In a large mixing bowl, combine the vegetables,
turkey, pork, bread crumbs, eggs, salt,
Worcestershire sauce and ketchup and mix well.
Place the meat mixture in a
9-by-13-inch baking dish and,
using your hands, form it into a loaf.
Cover the loaf with the bacon strips.
Bake the meat loaf, uncovered,
until cooked through, about 1 hour.
Pour off the melted fat,
slice the meat loaf and serve.

Turkey Tetrazzini

This dish has a creamy, flavorful sauce
it's a great way to use leftover turkey.
Use freshly grated Parmesan cheese.

8 ounces angel hair pasta, uncooked
2 cups mushrooms, fresh, sliced
2 cloves garlic, minced
2 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup light sour cream
3 tablespoons sherry or white wine
2 teaspoon basil
1/8 teaspoon black pepper
Dash nutmeg
8 ounces turkey breast, boneless and skinless,
cooked and cut into 1/2-inch cubes
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375°F.

Cook pasta in a large pot of rapidly
boiling water until done and drain.
In large nonstick skillet
prepared with vegetable oil spray,
sauté mushrooms and garlic until tender.
Combine mushrooms and cooked pasta
in a large casserole dish that has
been sprayed with vegetable oil spray.
In a nonstick saucepan, melt butter.
Blend in flour using a whisk and stirring constantly.
Add chicken broth and continue to
stir until sauce boils and thickens.
Remove sauce from heat; add sour cream,
sherry, basil, pepper, nutmeg, and turkey.
Serve over angel hair mixture.
Sprinkle with grated Parmesan cheese.
Bake 30 minutes until heated
thoroughly and lightly browned.

Chopped Ham and Pickle Sandwich

I used to make this sandwich all the time for my Mom,
she like it becuase it was fast and easy to eat.

1/2 cup left over cooked ham
2 dill pickles,chopped
1/2 small onion,chopped
1/2 celery stalk,chopped
1/2 cup mayonaise
Freshly ground black pepper to taste

Mince ham in food processor,remove to mixing bowl.
Mince pickles in food processor,remove to mixing bowl.
Mince celery in food processor,remove to mixing bowl.
Add mayonaise,sugar and pepper to bowl,mix really good.
refrigerate until ready to use on your favorite bread.

Grill Pan Lamb Chops

I never liked lamb chops thinking they
tasted strong but today's lambs are not as
old as years ago and don't have that gamey taste.

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

In a food processor add the garlic,
rosemary, thyme, cayenne, and salt.
Pulse until combined.
Pour in olive oil and pulse into a paste.
Rub the paste on both sides of the lamb chops
and let them marinate for
at least 1 hour in the refrigerator.
Remove from refrigerator and allow
the chops to come to room temperature;
it will take about 20 minutes.

Heat a grill pan over high heat
until almost smoking,
add the chops and sear for about 2 minutes.
Flip the chops over and cook for
another 3 minutes for medium rare
and 3 1/2 minutes for medium.

Rosemary Garlic Roast Leg of Lamb

I normally buy a whole leg because it is more economical.
First, of course, is the large roast,
as in this recipe.
But the meat can also be removed
from the bones before cooking
and either butterflied for the grill or oven.

1 whole leg of lamb, about 6-9 pounds
20 peeled garlic cloves
Fresh or dried rosemary
Fresh or dried thyme leaves
Salt and pepper to taste
Olive oil
Red wine or lemon juice

Prepare leg by removing most of the visible fat.
Cut slits into top portions
of roast with a small, sharp knife.
Insert garlic clove into each slit
and push down with finger until no longer visible.
Rub the herbs, salt and pepper all over surface of meat.
Do the same with the olive oil.
Splash with wine or lemon juice and rub again.
Cover and let lamb marinade for at
least 3 hours or overnight in the refrigerator.
Remove from refrigerator about 1 hour before roasting.
Preheat oven to 450° F.
Place lamb leg in shallow roasting pan.
Roast for 10-15 minutes for initial searing,
then reduce temperature to 350° F
and continue to roast 8 minutes per pound for rare,
10 minutes per pound for medium,
or 18 minutes per pound for well-done.
Baste with pan juices or additional wine or water.
Remove roast from oven when done,
tent with foil and let rest 10-20
minutes before carving.
Meanwhile, reduce the liquids in the
pan and deglaze to get all the flavorful bits.
Add wine or water if needed. Taste for seasoning.
Slice meat and serve immediately,
passing pan juices separately.

Saturday, January 30, 2010

Best Oven Fried Chicken Chimichangas

A fast, healthier way to make Chimichangas
than the traditional deep fried.
These are very good, and you may
dress them up to you own preference.
I like to serve with green chile sauce
sometimes instead of the picante sauce.

2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons butter, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Mix chicken, picante sauce or salsa,
cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken
mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place
seam side down on a baking sheet.
Brush with melted butter.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese
and green onion and serve salsa on the side.

Succulent Slow Cooker Beef Pot Roast

Amazing flavor, and so simple!
No salt needed here, in fact,
you may wish to use half the
Ranch dressing mix for less salt.

1 beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix
1 (1 1/4 ounce) package Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix
1/2 cup water

1Place beef roast in crock pot.
2Mix the dried mixes together in a bowl and sprinkle over the roast.
3Pour the water around the roast.
4Cook on low for 7-9 hours.

Traditional Macaroni and Cheese Casserole

To me this is the best Macaroni & Cheese,
this recipe is hands down the best.

1 (8 ounce) package macaroni

4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded
1/2 cup breadcrumbs, buttered

Preheat oven to 400°F.
Cook and drain macaroni
according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper,
using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point
and boil 2 minutes (stirring constantly).
Reduce heat and cook
(stirring constantly) 10 minutes.
Add shredded cheddar little by little
and simmer an additional 5 minutes,
or until cheese melts.
Turn off heat.
Add macaroni to the saucepan
and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.

Most Bodacious Chicken Pot Pie

This recipe takes a little time,
but it is WELL WORTH IT!!
This is an all time favorite.
Great on a cold, Winter day.
I make my own pie crust but
bought works good too.

1 cup potato, peeled and diced
1 cup onion, peeled and diced
1 cup celery, diced
1 cup carrot, peeled and diced
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts

Preheat oven to 400°F.
Saute onion, celery, carrots
and potatoes in butter for 10 minutes.
Add flour to sauteed mixture,
stirring well Cook one minute.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring
constantly until thickened and bubbly.
Stir in salt and pepper;
add chicken and stir well.
Place one pie shell in the bottom of
a 2 quart casserole dish,
pour chicken mixture into dish,
and top with pie shell.
Cut slits to allow steam to escape.
Bake for 40-50 minutes
or until pastry is golden brown
and filling is bubbly and cooked through.

Turkish Eggs

2 onions, finely sliced
1 yellow pepper, cored & sliced
2 red peppers, cored & sliced
2 garlic cloves, chopped
1-2 chilies, chopped
1/2 teaspoon cumin seed
3 tablespoons oil
4 eggs
salt & pepper
Greek yogurt

Fry the vegetables and spices
in olive oil until the peppers
are soft and juicy. Season with salt.
One at a time break the eggs into a saucer
and then slip into the nest of peppers.
Cook until the whites of the egg are set.
Serve from the pan with a dollop of yoghurt

Fresh Strawberry Banana Jello

Whenever I have a banana going black on the
counter I make this strawberry banana jello.

1 very ripe banana
1 package strawberry flavored jello
1 cup hot water
1 cup cold water

Disolve jello mix in hot water
Add to cold water.
Mix with cut up banana.
Refrigerate overnight.

Donut Bread Pudding with Coffee Whipped Cream

I didn't think you could make a glazed any donut better
but this fantastic bread pudding is just over the top.
Served with a coffee flavored whipped cream to die for
you better be sitting down when you taste this one.

1 dozen glazed doughnuts, cut into sixths
1 pint heavy cream
1 cup milk, more if needed
6 large eggs
2 tablespoons butter,softened
1/2 cup sweetened condensed milk
1/2 cup brewed coffee, chilled
1/2 teaspoon salt
cinnamon sugar

Let the doughnuts become "day old" and somewhat dried out.
Preheat the oven to 350 degrees.
In a large bowl, whisk cream with the milk,
whole eggs and condensed milk.
Add the doughnut pieces and let soak
until the pieces are softened.
Lightly butter a 9-by-13-inch baking dish.
Spoon the doughnut mixture into the
prepared baking dish and cover.
Bake the bread pudding for 40 minutes.
Remove cover, sprinkle with cinnamon sugar,
and bake for about 20 minutes longer,
or until the bread pudding is set.
Serve with coffee flavored whipped cream.

Good Cassoulet Winter Stew

From the French country kitchen,
a cassoulet is a rich, slow cooked bean stew
or casserole originating in the south of France,
this classic bean based stew is the ultimate comfort food.

4 slice(s) thick-cut bacon, cut into 1/2-inch strips
8 (about 3 pounds) chicken thighs, skin and excess fat removed
8 (about 1 1/4 pounds) sweet Italian sausage links
1 large onion, coarsely chopped (2 cups)
1 tablespoon(s) chopped garlic
1 1/2 cup(s) dry Riesling or white wine
1 can(s) (28-ounce) diced tomatoes in juice, undrained
4 can(s) (15-ounce) small white beans, rinsed, drained (6 cups)
2 large yellow bell peppers, cut into 1 1/2-inch chunks
1/2 cup(s) chopped parsley
1 tablespoon(s) chopped fresh rosemary
1 tablespoon(s) chopped thyme leaves
1/2 teaspoon(s) salt
1/2 teaspoon(s) hot red-pepper flakes

2 tablespoon(s) olive oil
2 cup(s) coarse fresh breadcrumbs
1/2 cup(s) grated Parmesan cheese
2 teaspoon(s) chopped fresh thyme


1.Stew: Heat oven to 375 degrees F.
Cook bacon in a 6- to 8-quart Dutch oven
over medium heat until crisp and fat has rendered;
drain bacon on paper towel.
In drippings, brown chicken and sausages all over,
in batches, about 8 minutes per batch;
transfer to a shallow roasting pan as they are browned.
Bake 15 minutes.
2.Meanwhile, add onion and garlic
to drippings in Dutch oven;
cook, stirring frequently, 6 minutes.
Add wine, scraping browned bits
from bottom of pot, about 2 minutes.
Stir in tomatoes, beans,
and remaining stew ingredients,
and bring mixture to a simmer.
Remove chicken and sausages from oven;
stir into bean mixture with any
accumulated juices from roasting pan.
Sprinkle bacon bits over top.
Cover pot and bake 45 minutes,
until chicken is cooked through and tender.
3.Topping: Meanwhile, heat oil in a
large skillet over medium heat;
add breadcrumbs. Cook, stirring,
7 to 8 minutes, until toasted.
Cool; stir in cheese and thyme.
To serve, spoon stew onto large plates.
Sprinkle each serving with toasted breadcrumbs.

Best Adobo Chicken

Braising chicken legs with thighs
in an adobo sauce leaves them
fork tender and full of flavor.

4 (3/4-pound) chicken legs with thighs attached
Sweet smoked paprika, to taste
Salt, to taste
Freshly ground pepper, to taste
2 tablespoon(s) olive oil
1/4 pound(s) dried chorizo, sliced
1 large onion, cut into strips
8 clove(s) garlic, peeled
1/2 cup(s) dry sherry or white wine
1 can(s) (14 1/2-ounce) fire-roasted, adobo-seasoned diced tomatoes
2 fresh bay leaves
1 cup(s) mixed olives with pits
6 sprig(s) (large) fresh thyme
1 pint(s) mixed cherry tomatoes

Rub chicken legs all over with paprika
and season with salt and pepper.
Heat olive oil in a 6-quart Dutch oven
over medium-high heat;
brown chicken all over,
then remove to a plate.
To the fat in the skillet,
add chorizo, onion, and garlic;
sauté 4 minutes or until onion is translucent.
Pour in dry sherry or white wine
and scrape the bottom of the
pot with a wooden spoon.
Add diced tomatoes, bay leaves,
olives, thyme, and cherry tomatoes.
Return the chicken to the pot
and bring to a boil;
reduce the heat to low, cover,
and braise 50 to 60 minutes,
spooning sauce over chicken a few times,
until chicken is fork-tender.

Best Ever Apple Cake

This delicious cake has earned its designation as "Best-Ever."
You may not be able to stop with just once slice.

3/4 cup(s) chopped pecans
3 cup(s) all-purpose flour
2 cup(s) sugar
2 teaspoon(s) ground cinnamon
4 large baking apples, peeled, cored, and sliced
1 tablespoon(s) baking powder
1 teaspoon(s) salt
4 large eggs
1/2 cup(s) vegetable oil
1/2 cup(s) (1 stick) unsalted butter, melted
1/4 cup(s) orange juice
2 teaspoon(s) vanilla extract


1.Heat oven to 350°F. Spray a 10-inch removable-bottom tube pan with nonstick spray. Sprinkle pecans evenly on bottom of pan.
2.In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of the sugar, and cinnamon. Add apples and toss to combine.
3.In another large bowl, mix remaining flour, remaining sugar, baking powder, and salt. Add eggs, oil, butter, orange juice, and vanilla extract. Beat until batter is smooth.
4.Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples, placing them 1/4 inch in from the tube and the border of the cake.
5.Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides and center of cake and turn cake out onto wire rack. Invert cake onto another rack to cool, apple side up.

Red Velvet Snowball Cake

A very elegant looking Birthday cake.
Give this classic cake a wintry makeover
with a coconut cream cheese frosting,
I'm sure it will be a hit with everyone.



2 1/2 cup(s) cake flour (not self-rising)
1/4 cup(s) unsweetened cocoa powder
1 ounce(s) grated bittersweet or semisweet chocolate
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) buttermilk
1 bottle(s) (1-ounce) red food coloring
2 teaspoon(s) distilled white vinegar
1 teaspoon(s) vanilla extract
1 teaspoon(s) baking soda
1/2 cup(s) (1 stick) unsalted butter, softened
1 1/2 cup(s) sugar
2 large eggs

4 ounce(s) white chocolate, chopped
1/4 cup(s) heavy cream
2 package(s) (8-ounces each) cream cheese, softened
1/2 cup(s) unsalted butter, softened
1 tablespoon(s) vanilla extract
2 1/2 cup(s) confectioners' sugar
1 1/2 cup(s) shredded coconut



1.Cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
2.In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
3.In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
4.In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
5.Frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
6.In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
7.To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.

Cool and Creamy Shrimp Salad

1 large head Belgian endive, leaves separated
and thinly sliced crosswise
1 bag(s) (4-ounce) watercress
1/2 cup(s) reduced-fat sour cream
2 tablespoon(s) fresh lime juice
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 pound(s) shrimp, shelled, deveined, and cooked
1 (12-ounce) English (seedless) cucumber,
cut lengthwise in half, then thinly sliced crosswise
1 green onion, thinly sliced

In large serving bowl, toss endive with watercress.
In medium bowl, stir sour cream,
lime juice, salt, and pepper until mixed.
Add shrimp, cucumber, and green onion; toss to coat well.
Spoon shrimp mixture on top of greens.
Toss before serving.

Fresh Tomato and Sweet Pepper Salad

1 sweet yellow bell pepper
1 sweet red bell pepper
1 sweet orange bell pepper
6 ripe Roma tomatoes
1/4 fresh lemon juice
2 cloves garlic peeled and crushed
a pinch sweet smoked paprika
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Grill or roast peppers, remove skins,
cut into small cubes and set aside.
Cut tomatoes in half and remove seeds.
Cut into small cubes.
Arrange peppers, tomatoes and lemon in a dish.
Mix remaining ingredients to make
a dressing and pour over the salad.
Mix well.

Sweet Pepper Romesco Sauce

This is a real easy and tasty Romesco sauce
You can use on crostini, on fresh pasta,
or as a bery good dip for fresh vegetables.

4 large roasted yellow, orange, and or red peppers
1/2 cup toasted almonds
2 cloves garlic
1 ripe tomato
1 tsp salt
2 thick slices from a baguette
1 tsp paprika
1/2 cup or less olive oil
Fresh basil leaves if available
2-4 Tablespoons sherry vinegar

Whirl everything in a food processor.
Refrigerate until use.

Coconut Curry Pork Chops

Make a trip to ethnic food aisle,
then find some fresh boneless pork,
with this recipe you'll be ready
to explore some new cuisine tonight.

3 tablespoons butter
3 tablespoons vegetable oil
1 tablespoon red curry paste
4 Pork Chops, boneless
1 (14-ounce) can unsweetened coconut milk

1.In large skillet, heat butter
and oil over medium-high heat.
Add pork chops; brown on both sides.
Season with salt and pepper, if desired.
Reduce heat to medium.
Remove chops from skillet;
wrap in aluminum foil.
Shake can of coconut milk.
Whisk coconut milk into skillet drippings.
Whisk in curry paste. Bring to a simmer.
Return chops and accumulated
juices to simmering sauce;
cook, turning chops once,
5 to 6 minutes.
Do not allow sauce to boil;
reduce heat if necessary.
Warm through and serve.

Chicken Garden Wraps

Enjoy naturally delicious taste of
fresh chicken and vegetables in this wrap,
perfect for a satifying lunch on the go.

4 eight inch Flour Tortilla, Soft Taco Size
1 (8-ounce) package Rotisserie Style Deli Chicken Breast
6 tablespoons garden vegetable flavored cream cheese
1 1/3 cups shredded lettuce
2 Roma tomatoes, thinly sliced
1/2 cup shredded Cheddar cheese

Lightly spread each tortilla
with 1 tablespoons of cream cheese.
Place 3 slices of chicken on each tortilla.
Top with 1/3 cup shredded lettuce,
3 slices of tomato and
2 tablespoons of shredded cheese.
Fold and roll tortilla to enclose filling.
Slice diagonally to serve.

Cantonese Sweet and Sour Spam

2 tablespoons olive oil
1 carrot, thinly sliced on the diagonal
6 green onions, sliced into 1/4-inch pieces
1 clove garlic, minced
2/3 cup water
1 tablespoon cornstarch
3 tablespoons sugar
3 tablespoons ketchup
3 tablespoons vinegar
1 teaspoon ground ginger
1 teaspoon soy sauce
1 (8-ounce) can bamboo shoots, drained
1 cucumber, cut into 1/2-inch chunks
1 can SPAM Classic, cut into 1/2-inch cubes

In wok or large skillet,
heat oil over medium heat.
Add carrot, onions and garlic;
cook over medium heat, stirring occasionally,
4 to 5 minutes or until crisply tender.
Add next 7 ingredients to skillet.
Continue cooking, stirring constantly,
5 to 6 minutes or until sauce is thickened.
Add SPAM Classic, bamboo shoots and cucumber.
Cook over medium heat until heated through.
Serve over cooked rice.

Puff Pastry Spam BLT Sliders

The next time you have a get together,
bring these great mini sandwiches.
bacon and SPAM make this a sure hit!

1/2 (17.25-ounce) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten
1 tablespoon water
2 (3-ounce) cans SPAM Spread
1 tablespoon mayonnaise or salad dressing
1/2 cup bacon,cooked and chopped into bits
1/2 cup diced tomato
1/2 cup shredded lettuce
1 pinch cracked black pepper

1Heat oven to 400°F.
On lightly floured surface,
unfold 1 puff pastry sheet.
Gently roll into 10 1/2-inch square.
Using pastry cutter or knife,
cut pastry into 1 1/2-inch square pieces;
place on baking sheet.
In small bowl, combine egg and water; mix well.
Brush egg mixture onto each square;
sprinkle with pepper.
Bake 10 to 12 minutes or until
pastry is puffed and golden brown.
Cool completely.
In small bowl, combine SPAM Spread,
mayonnaise, bacon bits and tomato; mix well.
With small serrated knife,
split each pastry square horizontally in half.
Top bottom half with lettuce
and 1 rounded teaspoon filling.
Place pastry tops over filling.

BBQ SPAM Sandwiches

Some people love Spam in the can,
Here is a four star recipe for it.

3 (3-ounce) cans Spam Spread
2 tablespoons barbecue sauce
6 thin slices sweet onion
2 hamburger buns, split, toasted
2 (1-ounce) slices Provolone cheese

1.In small bowl, combine SPAM and barbecue sauce; mix well.
2.Spread SPAM® mixture onto buns. Top with onion and cheese.

Best Fried Chicken

To Make the Best Fried Chicken
start with a brine in buttermilk.

1 Fryer chicken,cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs
(parsley, tarragon, thyme)
or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups canola oil, or peanut oil

Soak chicken overnight in buttermilk
with onions, herbs, paprika, and cayenne pepper.
Drain in colander, leaving some herbs on chicken.
In a large sealable plastic bag,
mix flour with seasonings.
Meanwhile, heat 2 cups oil,
in a large skillet on medium high heat
until a pinch of flour starts to sizzle
when dropped in the hot oil.
Place chicken pieces in bag with flour
and shake until thoroughly coated.
Add chicken to hot pan and fry
on 1 side for 12-15 minutes,
until golden brown,
and then use tongs to turn
the pieces over and fry
for another 10-12 minutes,
again until golden brown.

Green Beans in Milk

This is a savory and unique recipe
for a wonderful and easy side dish.
I like older recipes that use
"measurements" based on how
mixtures look and feel.
Don't be scared of them!
This recipe is simple and
easy to make even
without exact measurements.

Break off a little from each end of bean
Cut beans into one inch lengths and place
in a kettle of boiling salted water.
Cook until tender. Drain off water,
add milk to nearly cover them,
and heat slowly.
When hot, stir into the milk
a little flour, made into a paste
with a small quantity of cold milk,
using enough flour to make the milk creamy.
Boil two minutes, stirring all the time.
Add a lump of fresh sweet butter,
salt, and pepper to taste. Serve hot.

Ozark Pudding

This traditional pudding is
simple and inexpensive to make.
It is a popular favorite in the
Southern United States to this day.

1/2 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup brown sugar
2 teaspoons vanilla
1 cup chopped walnuts
1 cup finely chopped peeled apple

Sift together the flour,
baking powder, and salt.
Set aside. Beat the eggs
well and add the sugar.
Beat until creamy.
Stir into the dry
ingredients and mix.
Add the vanilla, nuts,
and apples and mix.
Pour this mixture into a
well-greased pie plate
and bake in a moderate oven
for 35-40 minutes or until set.
Serve warm with heavy cream.

Fresh Blueberry Pudding

This pudding is a snap to make,
and it is perfect for the summer because
the oven does not have to be turned on.
While the combination of ingredients
seems somewhat odd,
the final product is truly tasty good.

1 quart blueberries
1 cup sugar
1/2 cup water
1/2 teaspoon salt
2 cups soft bread crumbs
2 tablespoons melted butter
1 tablespoon lemon juice, if desired

Pick over the berries, wash, drain,
mix with the sugar, water, and salt,
and boil for 5 minutes.
Combine the bread crumbs and butter,
add to the hot fruit, stir until well mixed,
and let stand on the back of the
stove for about 30 minutes,
but do not let the pudding cook.
Add the lemon juice and serve the pudding
while still warm with plain or whipped cream.

Country Pie

This meal is very tasty, and stretches far.

1 lb. ground beef
1 jar(14oz)spaghetti sauce
3-4 cups uncooked white minute rice
Mozzarella cheese to cover top.

Brown & drain ground beef.
Combine meat & 1/2 cup spaghetti sauce.
Spread evenly into bottom of 13x9 dish.
Mix remaining sauce with rice.
You can add 1/4 cup water to sauce jar & shake.
Use up the last of the sauce in rice. Mix well.
Spread evenly over meat. Sprinkle with cheese.
Cover with foil. Bake 25 min @ 350.
Remove foil. Bake uncovered 15 min.
Let stand 10 min before serving.
Serve with garlic bread
or bread & butter.
Lots of leftovers!!

Friday, January 29, 2010

Red Chile Potato Chips

2 To 3 (about 1 lb) Idaho
Baking potatoes
1 qt To 2 quarts peanut or
canola oil, for frying

1/2 t Pure red chile powder
1/2 t Cayenne chile powder
1/4 t Salt

Cooking Homemade red chile potato chips
1. Note: idaho russet baking potatoes make the best chips,
as they are high in moisture and low in sugar.
2. Peeli and slice the potatoes paper-thin
with a mandolin or in a food processor.
3. Soak the sliced potatoes in ice-cold water 5 minutes.
4. (you can slice the potatoes ahead of time
and hold them in water as long as 4 or 5 hours).
5. Drain in a salad spinner or lay flat
on kitchen towels and pat dry.
Heat the oil in a deep fryer or large pot to 350 degrees.
6. Meanwhile, thoroughly combine all the chip seasoning

Beans Spinach Tomato with Linguini

Yum Yum is a term used to express
pleasurable satisfaction especially
in the taste of really good food.
This pasta dish is yum yum!

2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes (do not drain)
1 can any white beans
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Parmesan cheese,grated

Heat oil in a large nonstick skillet.
In a separate pan start boiling water
for linguine and get linguine cooking.
Add garlic, saute for a minute or so.
Add tomatoes and beans and bring to a boil.
Cover with spinach, top with lid,
reduce heat to low and simmer
about 10 minutes. Stir occasionally.
Spoon tomato/beans/spinach mixture
over linguine and sprinkle with cheese.

Rosemary Butternut Squash Chips

These are good with just salt
but if you want to make a sweet treat
cinnamon and nutmeg would be good too.

1 large butternut squash,peeled and seeded
4 tablspoons fresh rosemary
salt to taste
1/4 cup freshly grated parmesan cheese

Cut squash in half lengthwise,
Then cut in quarters lengthwise,
then cut in eighths lengthwise.
Now slice lengths very thin into chips.
Soak chips in cold water for 15 minutes.
Pat dry with paper towels.
Heat canola oil to 350 degrees in a deep fryer.
Add rosemary and fry a few minutes and are crispy.
Remove rosemary and drain on paper towels.
Place squash chips in deep fryer and fry in small batches,
frying each batch 2-3 minutes until crispy.
Drain on paper towels, sprinkle squash with rosemary.
And salt to taste.

Italian Wine Cookies

2 1/2 cups vegetable oil
2 1/2 cups red wine
2 1/2 cups water
12 cups all-purpose flour
1 quart vegetable oil for frying
1 cup honey, warmed slightly

Warm the wine over medium heat.
Remove from heat and add 12 cups of flour.
Stir in 2 cups of water.
If consistency is too dry,
add up to 1/2 cup more of water. Knead well.
Roll the dough into a snake and cut into two inch pieces.
Run each piece over a basket or
use a fork to get ridges in the dough.
Heat oil for frying in a large pot.
Deep fry cookies until medium brown.
Drain on paper towels.
Warm honey in a frying pan until very liquid.
Roll the cookies in the honey,
and then place in a dish.
Allow the honey to cool and serve.


Today I found this recipe among
my Grandmother's favorite recipes.
I am happy to share this recipe
with you as it is made differently
than the other recipes I have seen.

1 pkg dry yeast
½ cup warm water
½ cup oleo
1 cup warm milk
2-3 eggs
½ cup water
1-1/2 tsp salt
2 Tbsp sugar
7 cups flour (more or less)

Soften yeast in 1/2 cup warm water.
Add oleo to 1 cup milk and heat together over low heat.
Beat eggs slightly and mix with the milk.
Add 1/2 cup water,sugar, and salt.
Add to yeast mixture.
Add 3 cups of flour mix and let
rise for about 40 minutes.
Add rest of flour and mix well again.
Knead and add flour until no longer sticky.
Let rise again and punch down several times.
Take out on floured board.Divide into 4 parts.
Roll each part out in circle and put cabbage or potato filling,
spreading to the edge. Pick up edges and towards center,
sealing so no filling escapes or shows.
Set aside to rise for 30 minutes.
Turn over on board and press down either with rolling pin
or heel of hand working from center toward edge
to make a circle of 12 inches in diameter.
The thinner the dough, the more delicious when baked.
Bake on greased cookie sheet for 20 minutes at 375 degrees.

Cabbage Filling:
Chop cabbage fine, add salt and
let stand 30 minutes.
Squeeze all juice out. In frying pan,
put in the oil or oleo, heat,
and then add cabbage and fry for about 35 minutes
stirring constantly until lightly browned.
Cool before using.

Potato Filling:
Mash 4 medium size potatoes,
season with salt and pepper and
grate into mixture 2 oz sharp cheese.

Potato Dauphinoise

6 medium potatoes, peeled and thinly sliced
2 cups heavy cream
1 clove garlic, crushed
2 tablespoons butter
1/2 cup Gruyere or Swiss, grated
salt and pepper

Preheat oven to 275 degrees.
Rinse potato slices and
pat dry with paper towels.
Arrange one layer of potato slices
in a buttered casserole dish.
Slowly bring cream to a boil
with garlic in a small saucepan.
Pour 3/4 over the potato slices
and season with salt and pepper.
Arrange the remaining potato
slices in the casserole dish.
Dot with butter
and bake, uncovered until
golden brown, about 1-1/2 hours.
Sprinkle cheese over potatoes and
return to the oven until cheese is melted
and lightly browned, about 30 minutes.
Cool slightly before serving.


Beer Mustard is often served with these eggs.

1 lbs. sausage meat (half beef and half pork)
1 c. chopped parsley
1/2 tsp. rubbed sage
1/2 tsp. ground thyme
8 hard cooked eggs, peeled
3/4 c. flour
1/2 tsp. salt
Freshly ground pepper to taste
2 eggs, beaten lightly
1 c. fine dry bread crumbs
Deep fat or oil for frying
Mustard Mayonnaise Sauce

Mix sausage with parsley, sage and thyme.
Shape into 8 flat patties and wrap
around eggs, covering egg completely.
Dredge in flour which has been
mixed with salt and pepper.
Then roll in egg and cover with crumbs.
Heat fat or oil to 375 degrees
and fry eggs for about 5 minutes, until
sausage is cooked and eggs nicely browned.
Serve hot or cold on two slices
of bread with Mustard Mayonnaise.

Authentic Chinese Pepper Steak

I used to go to a fine Chinese restaurant
and liked the pepper steak so much that I
asked for the recipe, we had a great time trying
to covert the recipe written on a scrap paper
chinese to English.This is what we came up with.

3 lbs. cooked roast beef
1 lb. green peppers, sliced
1 1/2 lbs. onions, sliced thin
12 oz. red pepper, sliced thin
3 oz. beef base
3 oz soy sauce
1/2 teaspoon salt
Dash white pepper
1/2 teaspoon granulated garlic
5 oz. corn starch
6 oz. cold water
3/4 gallon water
6 lbs. white rice, cooked

Prepare beef stock by placing
pot of water on stove.
Bring water to a boil and add beef base,
salt, white pepper, soy sauce and granulated garlic.
Dissolve corn starch in 6 oz cold water
and add beef stock. Stir and simmer until thickened.
Sauté onion and bell pepper in olive oil until tender.
In a large roasting pan, place bell pepper,
sliced onions, roast beef and stock.
Put in oven for 45 minutes,
stirring often. Serve over white rice
and garnish with onion and bell peppers

The Best Potato Pancakes

Here's another winning recipe for potato pancakes.
Don't be all stupid about the bacon fat,
you only fry the pancakes in it not drink it.

6 medium potatoes
2 eggs, beaten
1 tablespoon grated onion
1/4 cup flour
1 teaspoon salt
Pinch of white pepper
bacon fat

Peel potatoes; grate or run
through fine food grater.
Add remaining ingredients and mix to combine.
Heat bacon fat in a skillet
(about 1/4-inch deep).
Spoon pancake batter into hot melted fat.
Saute until brown on one side,
turn and brown the other side.
Drain on paper towels
and serve piping hot
with a side of applesauce and sour cream.

Home Made Ranch Dressing

For those of you that absolutely love
a great ranch salad dressing this is
just about the best recipe I have.
I've never found a store bought ranch that
compares to the fresh taste of the one.

1 cup mayonnaise
1/2 cup sour cream
1/4 cup milk or buttermilk
1 tbsp. parsley
1 tsp. dill weed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp sugar

Mix the ingredients together until smooth.
Chill before serving.

Corned Beef and Onion Roll

2 c flour
3/4 ts salt
3 teaspoons baking powder
2 tablespoons shortening
2/3 c milk; to 3/4 cup
2 cups cooked corned beef brisket, shredded

Biscuit: Sift flour, salt and baking powder.
Cut or rub in shortening.
Add milk, stirring only enough
to make ingredients hold together.
Turn out on lightly floured board.
Knead gently for 1/2 minute.
Roll or pat to desired thickness.
Roll out dough into rectangular sheet 1/4" thick.

Corned Beef:
Shred corned beef with fork,
spread on biscuit dough.
Rolljelly roll fashion and seal edge.
Bake on ungreased baking sheet in 425
degree oven 20-25 minutes.

Risotto with Peas, Pancetta and Mushrooms

7 cups chicken broth
1/4 ounce dried porcini mushrooms,
processed to a powder (about 2 tablespoons)
1/2 pound white button mushrooms, quartered
1/2 pound cremini mushrooms, quartered
3 tablespoons chopped fresh Italian parsley
1-tablespoon olive oil
1 pound pancetta, cut into 1/4 inch dice,
or bacon, cut into small pieces
6 cloves garlic, thickly sliced
1 cup finely chopped onion
2 cups Arborio rice
1 cup white wine
1 cup frozen peas
1/2 cup freshly grated Parmesan cheese
1/4-cup heavy cream
Pinch of red pepper flakes
Pinch of pepper

Bring the chicken broth to a simmer.
Combine the mushrooms and parsley in a bowl.
In a large, deep sauté pan heat
the oil over medium-high heat.
Add the pancetta, or bacon,
and sauté until most of the fat
is rendered and the pancetta, or bacon, is browned and
well cooked, about 10 to 15 minutes.
Remove with a slotted spoon and set aside.
In the same pan, over medium heat,
sauté the garlic and onion until softened,
Add the mushroom mixture, stir to combine,
and cook for 2 to 3 minutes.
Add the rice and pancetta or bacon.
Stir to coat the rice and combine
the ingredients well, about 1 minute.
Add the wine, scraping up any
browned bits from the bottom of the pan.
Stir and cook until most
of the liquid is absorbed.
Add the peas and stir to mix.
Add the simmering broth,
1 cup at a time, stirring frequently
to keep the rice from sticking
or burning and allowing it to
absorb the stock before adding more.
Continue to add broth, 1 cup at a time,
until you have added 4 cups.
Then add the liquid in smaller amounts,
about 1/2 cup at a time,
until the rice has finished cooking, about
30 minutes in all.
(You may not use all the broth.)
The risotto should now be creamy;
it will "tighten" when served, so creamy is important.
Add 1/4 cup of the Parmesan,
about 1/4 cup broth, and the cream.
Stir to combine. Turn off the heat
and cover the pot.
Let the risotto rest for 2 minutes,
then stir well to combine
the ingredients, and serve with
remaining Parmesan sprinkled on top.

Louisiana Jambalaya

Original, Authentic, Genuine and really Good.
Pair this spicy Louisiana favorite with
green beans tossed in a rich, creamy rémoulade
and then cool off with frozen yogurt for dessert.

1 fryer, cut up
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. oil
2 tbsp. flour
1 lb. smoked sausage, sliced
2 med. onions, chopped
1 green pepper, diced
3 c. tomatoes, peeled, diced
3 c. water
1/2 tsp. salt
1/2 tsp. liquid red pepper
2 c. uncooked long grain rice
1 lb. fresh shrimp, cleaned
1/4 c. chopped parsley
1/3 c. chopped green onions

Rub chicken with salt and pepper.
Heat the oil and brown chicken on all sides.
Remove from skillet. Add the flour
to remaining oil in skillet; cook, stirring constantly,
until the mixture (roux) turns light brown.
Return chicken to skillet; add sausage,
onions, green pepper and tomatoes.
Cook about 10 minutes, stirring gently.
Stir in the water, salt, red pepper seasoning and rice.
Bring to boil; lower heat.
Cover; let simmer 15 minutes.
Stir in shrimp; simmer 15 minutes.
Stir in parsley and green onions.
Simmer 5 minutes more or until rice is tender.

Red Beans & Rice

This is a classic mexican casserole.

1 lb. red beans
3 c. chopped onions
1 bunch green onions, chopped
2 cloves fresh garlic, pressed
1 can tomato sauce
3 dashes Tabasco sauce
1/4 tsp. oregano
1/2 lbs. sliced, diced bacon
1 green pepper, diced
2 qts. water
1 c. fresh parsley, chopped
1 tbsp. salt
1 tsp. red pepper
1/4 tsp. dried leaf thyme
Kielbasa or andouille, sliced
Rice, cooked

Cook beans and bacon in salted
water slowly for 45 minutes.
Add vegetables, tomato sauce and seasonings.
Cook slowly another hour stirring occasionally.
Add sausage for extra body and cook 45 minutes more.
Cook, but do not necessarily refrigerate.
Reheat and bring to a boil,
then lower heat and simmer gently 30
to 45 minutes.
Serve over boiled rice.


An Egyptian blend of toasted nuts and spices,
dukkah is used as a seasoning for lamb stew.
Pita bread is also dipped in olive oil and then in dukkah.
Use dukkah as a crunchy coating for chicken and fish,
or sprinkle it over salads along with a little sumac.

1/4 cup blanched hazelnuts
1/4 cup pistachio nuts
3/4 cup white sesame seeds
5 tablespoons ground coriander
3 tablespoons ground cumin

In a dry skillet, lightly toast
hazelnuts and pistachio nuts.
Remove from the pan, cool, and chop finely.
In the same pan, lightly toast white sesame seeds
until fragrant, nutty, and golden brown.
Cool, then combine with the nuts,
ground coriander, ground cumin,
and salt and black pepper to taste.


1 lb. ground beef round
3/4 tsp. salt
3/4 tsp. chili powder (I use 1 tbsp.)
1 sm. onion, grated
1 c. fine dry bread crumbs
1/2 c. pine nuts or 1/2 c. raw rice
1 egg, slightly beaten
2 (10 1/2 oz.) cans condensed consomme
2 cans water
1 bay leaf
1/4 c. dry sherry

Mix together ground round, salt, chili powder,
onion, bread crumbs, pine nuts, and eggs.
Shape into tiny meatballs
about 1 inch in diameter or smaller.
Pour consomme, water, and bay leaf
into a saucepan; cover and bring to a boil.
Add meatballs, a few at a time
so that boiling is constant.
Reduce heat, cover, and simmer for 30 minutes.
Just before serving, remove bay leaf
and stir in sherry. 4 to 6 servings.


Hatchapuri is to be eaten like
pizza or a cheese sandwich.
It's also called khatchapuri.

1/2 l matsoni (sour milk).
2 cup milk.
1 egg.
1/2 baking powder.
1/4 teaspoon salt.
flour to make dough stiff.
1/4 cup salted cheese (brynza),
soaked in cold water for 5 hours.
2 eggs.
2 tablespoons butter.

Make dough from all the ingredients,
but it must not be too stiff.
Mash cheese, stir in eggs and butter.
Roll out the dough, put the filling, cover and pinch
the edges. Put hachapuri on a greased pan, the seam down.
Cover the pan, bake in a preheated
oven 300 degree oven for 10 minutes,
turn over, brush with an egg and bake
until done.

Sweet and Sour
Mandarin Shrimp

There's something about mandarin oranges
the flavor just blends well with shrimp.

1 medium onion
coarsely chopped 1 medium green bell pepper
coarsely chopped 3/4 cup ketchup
grated peel and juice of 1/2 lemon
1 Tbsp cornstarch
3 Tbsp brown sugar 1/2 cup orange juice
1/4 tsp ground ginger
2 cups canned mandarin orange segments
20 small to medium cooked shrimp with tails and shells removed
3 cups cooked rice
cilantro or parsley chopped

In large nonstick skillet sprayed with cooking spray,
cook onion, and green pepper over medium heat
until tender but not browned.
Add ketchup, lemon peel, and juice.
Blend cornstarch and sugar
with orange juice and ginger; add to sauce.
Cook, stirring until thickened.
Add orange pieces and shrimp; heat.
Serve over hot cooked rice.
Sprinkle with chopped cilantro.
Serve with lemon wedges, if desired.

Mint Raita Style Cole Slaw

The Indian table always includes a raita or two
to tame the flavors of a curry.
Raitas are made from yogurt and vegetables,
like cucumbers or tomatoes,
and often incude spices or mint.

1/2 cup plain yogurt (regular, lowfat or no fat)
1/4 cup mayonnaise (regular or lowfat)
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
1/4 teaspoon dried mint, finely crushed
1 small head cabbage

Combine the yogurt, mayonnaise, lemon juice,
seasoned rice vinegar and mint. Mix well.
For best results, refrigerate the dressing
until chilled and flavors have blended,
at least one hour or even the day before.
Shred as much cabbage as you think you'll need.
A whole head is probably too much.
Start with a quarter head and increase from there.
Make sure the cabbage is shredded in small enough
pieces to be beaten easily with just a fork.
Toss with dressing and serve.

Potato & Beef Empanadas

Filling ingredients:
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chile powder
3/4 teaspoon round cumin
Salt and pepper to taste

Pastry ingredients:
3-1/2 cups flour
2 teaspoons baking powder
1 teaspooon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water.

Filling Directions:
Grate the potatoes and set aside.
In a large skillet, heat the olive oil.
Add the ground beef and brown,
breaking up as it cooks.
Add potatoes, onion, spices and
salt and pepper to taste.
Cook until ingredients are soft. Cool.

Pastry Directions:
Mix flour, baking powder and salt in a bowl.
Cut in shortening and butter
until mixture resembles a coarse meal.
Add enough cold water for the dough
to come together and form a ball.
Knead until smooth. Let rest 10-15 minutes.

Cooking Directions:
Preheat oven to 400 degrees F.
On a lightly floured board
roll pastry to 1/8-inch thickness.
Using a 5 to 6 inch cutter, punch out rounds.
Spoon about 2 tablespoons of the filling
in center of each round.
Fold pastry in half and seal edges,
crimping with a fork.
Bake on ungreased sheet for 15-20 minutes.

Classic Easy Cold Potato Salad

The secret to making the very best cold potato
salad is to keep the cooked potatoes very cold.

1 c. Mayonnaise
2 Tbsp. Vinegar
1 1/2 tsp Salt
1 tsp Sugar
1/4 tsp Pepper
4 c. Potatoes (5 to 6 medium) Peeled,cubed,cooked,chilled,
1 c. Sliced celery
1/2 c. Minced onion
2 x Hard-cooked Large eggs, minced

Combine mayonnaise, vinegar, salt, sugar and pepper.
Stir in remaining ingredients. Cover; chill.
Serve with some red paprika sprinkled on top.

Beer Batter Dipped Fried Onion Rings

Here is the best beer batter onion ring
recipe I have yet to come up with.
If you like that doughy thick batter fried
onion ring this recipe is for you.

1 large sweet onion, peeled and sliced (1/2 inch slices)
2 cups Aunt Jemima Original Complete Pancake Mix
1 cup dark beer
1 teaspoon salt
Vegetable oil or shortening for frying

Line a large cookie sheet with paper towel and set aside.
Melt vegetable shortening or heat oil
in a large skillet over medium high heat.
Make sure you have about 1-1 1/2 inches of oil.
In a medium bowl, combine the pancake mix,
salt and beer. Stir until you have a thick batter.
Test the oil by dropping a tiny drop of batter in it
when it floats and bubbles, your oil is hot.

Dip the onion rings in the batter.
Make sure the ring is completely covered
as you pull it out of the batter
let the excess drip off.
Drop the battered onion ring in the hot oil.
The rings will puff up and brown on the bottom side,
carefully flip them over to brown the other side.
When both sides are browned, remove the onion ring
to the paper towel to drain.
When all onion rings have been fried,
remove skillet from heat and allow
the oil to cool completely before discarding.

The Very Best Taco Salad

This hearty salad is super simple,
and everyone who tries this one
asks for the recipe. So here it is.
This Salad is an easy popular family main dish.
When I have leftover chicken this is what I prepare.

1 Head Lettuce - choose your favorite - chopped
1 cup Frozen Corn
8 oz can Black Beans
2.25 can of Sliced Olives
1 cup chopped tomatoes
(If desired) chopped cooked chicken or seasoned ground beef
(if desired) chopped red onion
1 or 2 Chopped Avocado
Grated Cheddar Cheese
Corn Chips - Broken into small pieces

1/2 Ranch, 1/2 Barbecue Sauce
Chop the lettuce very small
Drain & Add can black beans & olives
Add corn, tomatoes, meat (if desired), avocado, onion
Just before serving, add cheese, dressing.
When ingredients are all lightly coated
with the dressing, add the broken up chips.

Light Crab Salad in Lettuce Cups

Light crab salad dressed up with avocado,
parsley, cocktail sauce & a lemon wedge
served in lettuce cups to make it finger friendly.

1 pound shelled cooked crab
1/2 cup light mayonnaise
2 tablespoons chopped flat-leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
Kosher salt
Freshly ground black pepper to taste
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
1 teaspoon cocktail sauce
1 lemon, sliced into small wedges

In a medium bowl, stir together crab,
mayonnaise, parsley, onion, and sugar
until mixed and well combined.
Add salt and pepper to taste,
then chill until ready to serve.
Arrange lettuce on a large platter.
Place about 2 tbsp. crab mixture
onto center of each leaf.
Top each with a slice of avocado,
about 1/8 tsp. cocktail sauce,
a lemon wedge,salt and pepper to taste.

Texas Style Barbecue Pork Sandwich

Make up a batch of these sauced
sandwiches to enjoy the next game.
Serve with potato salad,
baked beans and your favorite beverage.

3/4 pound boneless cooked pork loin, thinly sliced
1/4 cup coarsely chopped onion
1 clove garlic, minced
2 teaspoons butter
3/4 cup chili sauce
1 tablespoon EACH brown sugar, vinegar, molasses, water
1 teaspoon EACH lemon juice and prepared mustard
1/4 teaspoon liquid smoke
1/8 teaspoon EACH ground red pepper and salt
4 onion rolls, split and toasted

In medium saucepan saute onion
and garlic in butter until tender.
Stir in chili sauce, sugar, vinegar,
molasses, water, lemon juice, mustard,
liquid smoke, pepper and salt.
Bring to boil; reduce heat and simmer,
uncovered, about 15 minutes.
Add pork slices to saucepan,
stir gently to coat pork with sauce.
Continue to heat about 5 minutes,
until pork is heated through.
To serve, place pork on bottom half of rolls;
top with roll tops.
Serve any extra sauce on the side.

Perfect Pulled Pork BBQ Sandwiches

Cooking a pork roast long and slow
makes for a tasty, tender sandwich.
Top the sandwich with some coleslaw
for a crunchy, cool contrast.
Have your favorite side dishes
and some cold watermelon for dessert.

1 (5 to 5 1/2-pound) boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)

For BBQ Sauce: In medium bowl, combine vinegar,
brown sugar, red pepper flakes,
Worcestershire sauce, salt and hot pepper sauce.
Divide sauce into two portions; set aside.

For Pulled Pork:
At least 1 hour before grilling,
soak wood chips in enough water to cover;
drain before using.
Rub meat with salt and black pepper.
In a charcoal grill with a cover,
place preheated coals around a drip pan
for medium indirect heat.
Add 1/2 inch hot water to drip pan.
Sprinkle half of the drained wood chips over the coals.
Place meat on grill rack over drip pan.
Cover and grill about 4 hours
or until meat is very tender.
Add more preheated coals,wood chips
and hot water every 1 to 1 1/2 hours.
Remove meat from grill;
cover with foil and let stand for 20 to 30 minutes.
Using a fork, shred meat into long, thin strands.
Pour sauce over shredded meat; toss to coat.
Serve on toasted buns. If desired, top meat with coleslaw.
Serve remaining sauce on the side.