I like soft flour tortilla tacos
and camo up with a tasty recipe
for making fresh avocado and
spicy tomato stuffed tacos.
I use hot salsa in mine!
Ingredients:
6 flour tortillas
2 fresh avocados
2 ripe tomatoes
1/2 cup jarred salsa
1 small red onion, peeled and diced
1 celery stalk, peeled and chopped
1 cup chedder cheese, shredded
1 teaspoon lemon juice
1/2 teaspoon cayenne pepper
salt to taste
Directions:
Cut avocado in half and remove pit,
using a spoon remove avocado from shell
and place in a mixing bowl.
Sprinkle with lemon juice.
Cut up tomato to small dice,
add to bowl with avocado.
Add onion, celery and cheese.
Add salsa and stir to combine.
Season with salt and cayenne pepper.
Place about 3 tablespoons in
the middle of flout tortilla
and wrap iy up like an egg roll.
Repeat filling remaining tortillas.
Saturday, July 31, 2010
Oriental Noodle Salad
This is really easy to make
and a very tasty salad to eat.
That salty seasoning packet that
comes with the Ramen noodles,
Thow it in the waste bin!!
Cheap eats never got better.
Ingredients:
1 package Ramen noddles
1 package broccoli slaw
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup slivered almonds
1/4 cup raisins
1 can mandarin oranges, drained
1 pint grape tomatoes
12 seedless grapes, halved
1 tablespoon brown sugar
salt to taste
Directions:
Crunch up the Ramen noodles into
little pieces which ever you wish.
Cook them in boiling water until
soft to the tooth, al-dante, Drain.
Place them into a big bowl and add
all the other ingredients.
Mix well to combine and serve.
and a very tasty salad to eat.
That salty seasoning packet that
comes with the Ramen noodles,
Thow it in the waste bin!!
Cheap eats never got better.
Ingredients:
1 package Ramen noddles
1 package broccoli slaw
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup slivered almonds
1/4 cup raisins
1 can mandarin oranges, drained
1 pint grape tomatoes
12 seedless grapes, halved
1 tablespoon brown sugar
salt to taste
Directions:
Crunch up the Ramen noodles into
little pieces which ever you wish.
Cook them in boiling water until
soft to the tooth, al-dante, Drain.
Place them into a big bowl and add
all the other ingredients.
Mix well to combine and serve.
Blueberry
Juice Cocktail
This is a recipe for making a drink
that tastes even better than it looks.
It's made with drink concentrates
and garden fresh blueberries.
Ingredients:
1 can frozen apple juice concentrate
1 can frozen grape juice concentrate
1 pint fresh blueberries, pureed
8 cups water
sugar to taste
Directions:
Thaw canned juice concentrates.
Place one cup water in a glass bowl,
heat in microwave for 3 minutes.
Add sugar stirring to make a simple syrup.
In a mixing bowl combine syrup with
remaining water and blueberry puree.
Add juice concentrates and mix well.
Pour into pitcher and refrigerate.
that tastes even better than it looks.
It's made with drink concentrates
and garden fresh blueberries.
Ingredients:
1 can frozen apple juice concentrate
1 can frozen grape juice concentrate
1 pint fresh blueberries, pureed
8 cups water
sugar to taste
Directions:
Thaw canned juice concentrates.
Place one cup water in a glass bowl,
heat in microwave for 3 minutes.
Add sugar stirring to make a simple syrup.
In a mixing bowl combine syrup with
remaining water and blueberry puree.
Add juice concentrates and mix well.
Pour into pitcher and refrigerate.
Balsamic Mushrooms
This mushroom side-dish tastes just as good
at room temperature as it does hot from the stove,
so there's no need to worry if it's ready
to serve before the rest of the meal is done.
Ingredients:
1/4 cup olive oil
12 ounces white mushrooms, quartered
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
Freshly ground pepper
Directions:
1.Heat oil in a skillet over medium-high heat.
Add mushrooms, and cook until golden brown.
Stir in vinegar, salt, and red-pepper flakes,
and season with pepper. Cook 1 minute more.
Transfer to a bowl, and serve.
at room temperature as it does hot from the stove,
so there's no need to worry if it's ready
to serve before the rest of the meal is done.
Ingredients:
1/4 cup olive oil
12 ounces white mushrooms, quartered
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
Freshly ground pepper
Directions:
1.Heat oil in a skillet over medium-high heat.
Add mushrooms, and cook until golden brown.
Stir in vinegar, salt, and red-pepper flakes,
and season with pepper. Cook 1 minute more.
Transfer to a bowl, and serve.
Spicy Grapefruit Relish
This sweet, astringent red-grapefruit relish
gets a bit of heat from red-pepper flakes.
Perfect with baked, broiled or grilled salmon,
This relish also works with chicken or pork.
Ingredients:
3 Ruby Red grapefruits
3 to 4 tablespoons light brown sugar
1/4 to 1/2 teaspoon red pepper flakes
Directions:
In a medium non-aluminum saucepan,
combine juice, brown sugar,
and red pepper flakes. Bring to a
boil and cook until syrupy,
about 15 minutes. Remove half
of the glaze to bowl and let
cool to room temperature.
Add 1 cup of grapefruit segments
to the pot (reserve remainder for serving);
bring to a boil. Cook, stirring occasionally,
until segments have broken down and sauce
has thickened, about 12 minutes,
you should have about 1/4 cup of relish.
gets a bit of heat from red-pepper flakes.
Perfect with baked, broiled or grilled salmon,
This relish also works with chicken or pork.
Ingredients:
3 Ruby Red grapefruits
3 to 4 tablespoons light brown sugar
1/4 to 1/2 teaspoon red pepper flakes
Directions:
In a medium non-aluminum saucepan,
combine juice, brown sugar,
and red pepper flakes. Bring to a
boil and cook until syrupy,
about 15 minutes. Remove half
of the glaze to bowl and let
cool to room temperature.
Add 1 cup of grapefruit segments
to the pot (reserve remainder for serving);
bring to a boil. Cook, stirring occasionally,
until segments have broken down and sauce
has thickened, about 12 minutes,
you should have about 1/4 cup of relish.
Citrus Spinach Salad
Oranges, grapefruits, limes, and lemons
can provide a splash of brightness
to any meal from breakfast to dinner.
Here is a good salad recipe I just made.
Ingredients:
3 blood oranges
Juice of 1 lemon
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt
Freshly ground pepper
3 slices bacon
1 bulb fennel, thinly sliced
16 cremini mushrooms, thinly sliced
1 red onion, thinly sliced
6 ounces baby spinach
Directions:
Using a sharp paring knife, peel 2 oranges,
following the curve of the fruit;
cut between membranes
to remove whole segments.
Place in a small bowl; set aside.
Juice remaining orange into a
separate small bowl whisk in lemon juice,
vinegar, and salt. Season with pepper; set aside.
In a small skillet, cook bacon over medium heat
until crisp and browned on both sides,
about 4 minutes per side.
Transfer to drain on paper towels;
let cool, and finely crumble.
In a large serving bowl, combine fennel,
mushrooms, onion, and spinach.
Add reserved orange segments
and vinaigrette, and toss to combine.
Divide among serving plates,
and sprinkle each with crumbled bacon.
can provide a splash of brightness
to any meal from breakfast to dinner.
Here is a good salad recipe I just made.
Ingredients:
3 blood oranges
Juice of 1 lemon
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt
Freshly ground pepper
3 slices bacon
1 bulb fennel, thinly sliced
16 cremini mushrooms, thinly sliced
1 red onion, thinly sliced
6 ounces baby spinach
Directions:
Using a sharp paring knife, peel 2 oranges,
following the curve of the fruit;
cut between membranes
to remove whole segments.
Place in a small bowl; set aside.
Juice remaining orange into a
separate small bowl whisk in lemon juice,
vinegar, and salt. Season with pepper; set aside.
In a small skillet, cook bacon over medium heat
until crisp and browned on both sides,
about 4 minutes per side.
Transfer to drain on paper towels;
let cool, and finely crumble.
In a large serving bowl, combine fennel,
mushrooms, onion, and spinach.
Add reserved orange segments
and vinaigrette, and toss to combine.
Divide among serving plates,
and sprinkle each with crumbled bacon.
Fresh Tomato Compote
This is a good recipe for a
fresh tasting tomato compote.
Very refreshing on a hot summer day
Serve this cold with grilled
vegetables like artichokes.
It's even good simply on bread.
The compote will keep, tightly covered,
in the refrigerator for 2 days.
Ingredients:
1 garlic clove, peeled and finely chopped
2 scallions, white part only, finely chopped
2 teaspoons extra-virgin olive oil
6 plum tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped basil leaves
2 teaspoons sugar
1/4 cup good-quality wine vinegar
Kosher salt to taste
ground black pepper to taste
Directions:
Combine all of the ingredients
in a medium bowl and toss.
Season to taste with salt and pepper.
fresh tasting tomato compote.
Very refreshing on a hot summer day
Serve this cold with grilled
vegetables like artichokes.
It's even good simply on bread.
The compote will keep, tightly covered,
in the refrigerator for 2 days.
Ingredients:
1 garlic clove, peeled and finely chopped
2 scallions, white part only, finely chopped
2 teaspoons extra-virgin olive oil
6 plum tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped basil leaves
2 teaspoons sugar
1/4 cup good-quality wine vinegar
Kosher salt to taste
ground black pepper to taste
Directions:
Combine all of the ingredients
in a medium bowl and toss.
Season to taste with salt and pepper.
Charred Tomato Relish
In-season tomatoes are a real treat,
throw them on a grill for better taste.
This is a good relish I put together.
Ingredients:
2 garlic cloves, minced
1 1/2 tablespoons grated peeled ginger
3 tablespoons vegetable oil, for grill
6 ripe plum tomatoes, halved lengthwise
Coarse salt and freshly ground black pepper
2 tablespoons fresh lime juice (1 lime)
1 tablespoon minced fresh jalapeno pepper
1 teaspoon sugar
1 tablespoon chopped cilantro
1 tablespoon chopped basil
Directions:
Heat grill to hot; lightly oil grates.
In a medium bowl toss plum tomatoes with
remaining tablespoon oil;
season with salt and pepper.
Grill tomatoes, cut side up,
until skins are charred and flesh is tender,
4 to 6 minutes for the plum tomatoes.
When tomatoes are cool enough to handle,
remove and discard skins and seeds.
Finely chop flesh and add to bowl
with reserved garlic-ginger mixture.
Add lime juice, jalapeno, sugar,
cilantro, and basil.
throw them on a grill for better taste.
This is a good relish I put together.
Ingredients:
2 garlic cloves, minced
1 1/2 tablespoons grated peeled ginger
3 tablespoons vegetable oil, for grill
6 ripe plum tomatoes, halved lengthwise
Coarse salt and freshly ground black pepper
2 tablespoons fresh lime juice (1 lime)
1 tablespoon minced fresh jalapeno pepper
1 teaspoon sugar
1 tablespoon chopped cilantro
1 tablespoon chopped basil
Directions:
Heat grill to hot; lightly oil grates.
In a medium bowl toss plum tomatoes with
remaining tablespoon oil;
season with salt and pepper.
Grill tomatoes, cut side up,
until skins are charred and flesh is tender,
4 to 6 minutes for the plum tomatoes.
When tomatoes are cool enough to handle,
remove and discard skins and seeds.
Finely chop flesh and add to bowl
with reserved garlic-ginger mixture.
Add lime juice, jalapeno, sugar,
cilantro, and basil.
Plum Tomato Salad
Fresh from the garden plum tomatoes
make for a perfect side dish salad.
Ingredients:
6 roma (plum) tomatoes, quartered
1 to 3 garlic, peeled and minced
1/4 cup fresh basil leaves, cut
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 ounces feta cheese, crumbled
Directions:
In a large bowl, toss together tomatoes,
garlic, basil, olive oil, balsamic vinegar,
and feta cheese. Chill in the refrigerator
for 10 minutes before serving.
make for a perfect side dish salad.
Ingredients:
6 roma (plum) tomatoes, quartered
1 to 3 garlic, peeled and minced
1/4 cup fresh basil leaves, cut
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 ounces feta cheese, crumbled
Directions:
In a large bowl, toss together tomatoes,
garlic, basil, olive oil, balsamic vinegar,
and feta cheese. Chill in the refrigerator
for 10 minutes before serving.
Fresh Tomato Relish
With the garden tomatoes turning red
I thought I'd share this recipe with you.
I made this for a party we were giving
and it was such a big hit with everyone.
Ingredients:
4 ripe beefsteak tomatoes , diced
1/2 red onion , very thinly sliced
1 cup feta cheese, crumbled
1 cup chopped black olives
1/4 tsp. fresh rosemary leaves
3 Tbsp. fresh flat-leaf parsley , chopped
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
Salt to taste
freshly ground pepper
Directions:
Combine tomato, onion, rosemary, parsley,
feta, olives, oil, and vinegar in a large bowl.
Season to taste with salt and pepper.
I thought I'd share this recipe with you.
I made this for a party we were giving
and it was such a big hit with everyone.
Ingredients:
4 ripe beefsteak tomatoes , diced
1/2 red onion , very thinly sliced
1 cup feta cheese, crumbled
1 cup chopped black olives
1/4 tsp. fresh rosemary leaves
3 Tbsp. fresh flat-leaf parsley , chopped
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
Salt to taste
freshly ground pepper
Directions:
Combine tomato, onion, rosemary, parsley,
feta, olives, oil, and vinegar in a large bowl.
Season to taste with salt and pepper.
Friday, July 30, 2010
Sauteed Swiss Chard
Ever since I was a kid I've always
liked the taste of swiss chard,
and now with all the bright lights chard
out there it can look as good as it tastes.
Ingredients:
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and sliced thin
1 bunch Swiss chard, washed,
trimmed and sliced into ribbons
Sea salt to taste
Freshly ground black pepper to taste
Directions:
In a large saute pan, heat olive oil
over medium-high heat.
Add garlic and saute until
pale golden color, about 1 minute.
Add Swiss chard and saute until soft,
but still crisp, about 5 minutes.
Season with salt and pepper.
liked the taste of swiss chard,
and now with all the bright lights chard
out there it can look as good as it tastes.
Ingredients:
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and sliced thin
1 bunch Swiss chard, washed,
trimmed and sliced into ribbons
Sea salt to taste
Freshly ground black pepper to taste
Directions:
In a large saute pan, heat olive oil
over medium-high heat.
Add garlic and saute until
pale golden color, about 1 minute.
Add Swiss chard and saute until soft,
but still crisp, about 5 minutes.
Season with salt and pepper.
Dump and Run
Chicken in Crock Pot
This is so good, you must try this recipe.
It's up there in the stars catagory
just about the best chicken I've ever had.
Simple to make and tastes amazingly good!
Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
Directions:
Spray bottom of crockpot with cookin spray.
Mix all the soups in a bowl.
Put chicken in crockpot and
pour soup over chicken.
Cover and let cook for at least 6-8 hours.
It's up there in the stars catagory
just about the best chicken I've ever had.
Simple to make and tastes amazingly good!
Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
Directions:
Spray bottom of crockpot with cookin spray.
Mix all the soups in a bowl.
Put chicken in crockpot and
pour soup over chicken.
Cover and let cook for at least 6-8 hours.
Sweet and Sour
Crockpot Kielbasa
Another easy recipe I like is this
kielbasa cooked in a crock pot.
Simple to make and really good.
Ingredients:
1 bottle sweet and sour sauce
1 can pineapple chunks, un-drained
1 can mandarin oranges, drained
1 kielbasa, cut into chunks
Directions:
Simply dump all the ingredients
into a crock-pot, turn on low/med
and simmer 1-2 hrs.
kielbasa cooked in a crock pot.
Simple to make and really good.
Ingredients:
1 bottle sweet and sour sauce
1 can pineapple chunks, un-drained
1 can mandarin oranges, drained
1 kielbasa, cut into chunks
Directions:
Simply dump all the ingredients
into a crock-pot, turn on low/med
and simmer 1-2 hrs.
Easy Apricot Chicken
Made in a crock pot this is just
about as simple a recipe can be.
Can easily be doubled or tripled.
Ingredients:
1 pkg. onion soup mix
1 Bottle Russian Dressing
1 sm. Jar apricot preserves
1-2 lbs chicken, cut into chunks
Directions:
Simply pour all the ingredients
into a crock-pot, turn on low
setting and simmer 4-5 hrs.
Recipe can be double or tripled.
about as simple a recipe can be.
Can easily be doubled or tripled.
Ingredients:
1 pkg. onion soup mix
1 Bottle Russian Dressing
1 sm. Jar apricot preserves
1-2 lbs chicken, cut into chunks
Directions:
Simply pour all the ingredients
into a crock-pot, turn on low
setting and simmer 4-5 hrs.
Recipe can be double or tripled.
Grilled Lamb
with Rosemary
I like this marinated lamb recipe.
It's balenced with sweet and sour,
and the rosemary compliments the lamb.
Ingredients:
1/2 cup red wine vinegar
1/2 cup dry red wine
1/4 cup soy sauce
1/4 cup chopped fresh rosemary
2 cloves garlic, peeled and chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 (3-pound) boneless lamb roast
Directions:
In a large resealable plastic bag,
combine vinegar, red wine, soy sauce,
rosemary, garlic, salt and pepper.
Add lamb roast, seal and shake
gently until thoroughly coated.
Refrigerate for 4 to 6 hours,
turning occasionally.
Preheat grill to medium-high.
Drain roast. Lightly oil grill.
Place lamb on grill and cook
for 15 minutes, turning once.
Remove from grill and wrap in aluminum foil.
Return to grill, cover and cook for 50 minutes,
It's balenced with sweet and sour,
and the rosemary compliments the lamb.
Ingredients:
1/2 cup red wine vinegar
1/2 cup dry red wine
1/4 cup soy sauce
1/4 cup chopped fresh rosemary
2 cloves garlic, peeled and chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 (3-pound) boneless lamb roast
Directions:
In a large resealable plastic bag,
combine vinegar, red wine, soy sauce,
rosemary, garlic, salt and pepper.
Add lamb roast, seal and shake
gently until thoroughly coated.
Refrigerate for 4 to 6 hours,
turning occasionally.
Preheat grill to medium-high.
Drain roast. Lightly oil grill.
Place lamb on grill and cook
for 15 minutes, turning once.
Remove from grill and wrap in aluminum foil.
Return to grill, cover and cook for 50 minutes,
Sun-Dried Tomato
Stuffed Deviled Eggs
This recipe is a good one for making
really good tasting deviled eggs.
It uses sun-dried tomatoes, capers,
shallots, mustard and mayonnaise.
Ingredients:
12 eggs, hard boiled
8 sun-dried tomatoes (not in oil)
2 tablespoons capers, drained and chopped
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/2 cup mayonnaise
4 tablespoons sliced basil, divided
Directions:
Place the tomatoes
in a microwave-safe bowl
and cover them with water.
Microwave for 2 minutes,
then let the tomatoes sit several
minutes until they have softened.
Drain on paper towels,finely mince.
Peel the shells off the eggs,
slice the eggs in half lengthwise.
Remove the yolks and push them through
a potato ricer or a meshed strainer
to break them up into small pieces.
Combine the yolks, tomatoes, capers,
shallot, mustard, mayonnaise and
2 tablespoons of basil in a small bowl.
Stir just to combine.
Cut the tip off a resealable bag and
fill with mixture to easily pipe
the filling into the egg whites,
then garnish the eggs
with the remaining basil.
Cover the eggs with plastic wrap
and refrigerate until ready to serve.
really good tasting deviled eggs.
It uses sun-dried tomatoes, capers,
shallots, mustard and mayonnaise.
Ingredients:
12 eggs, hard boiled
8 sun-dried tomatoes (not in oil)
2 tablespoons capers, drained and chopped
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/2 cup mayonnaise
4 tablespoons sliced basil, divided
Directions:
Place the tomatoes
in a microwave-safe bowl
and cover them with water.
Microwave for 2 minutes,
then let the tomatoes sit several
minutes until they have softened.
Drain on paper towels,finely mince.
Peel the shells off the eggs,
slice the eggs in half lengthwise.
Remove the yolks and push them through
a potato ricer or a meshed strainer
to break them up into small pieces.
Combine the yolks, tomatoes, capers,
shallot, mustard, mayonnaise and
2 tablespoons of basil in a small bowl.
Stir just to combine.
Cut the tip off a resealable bag and
fill with mixture to easily pipe
the filling into the egg whites,
then garnish the eggs
with the remaining basil.
Cover the eggs with plastic wrap
and refrigerate until ready to serve.
Shrimp'n Ginger Sauce
This is a quick shrimp recipe
easy to put together for a
nice shrimp and dip dish.
Ingredients:
3/4 cup apricot preserves
1 tablespoon grated fresh ginger
1/4 teaspoon kosher salt
1 pound peeled and deveined large shrimp
Directions:
In a small saucepan,
cook 3/4 cup apricot preserves,
1 tablespoon grated fresh ginger,
and 1/4 teaspoon kosher salt over medium heat,
stirring, until melted, about 2 minutes.
Place 1 pound peeled and deveined large shrimp
(about 16) on a rimmed baking sheet,
drizzle with 3 tablespoons of the apricot sauce,
and season with 1/4 teaspoon each
kosher salt and black pepper.
Broil until browned in spots
and opaque throughout, 3 to 4 minutes.
Serve with the remaining sauce.
easy to put together for a
nice shrimp and dip dish.
Ingredients:
3/4 cup apricot preserves
1 tablespoon grated fresh ginger
1/4 teaspoon kosher salt
1 pound peeled and deveined large shrimp
Directions:
In a small saucepan,
cook 3/4 cup apricot preserves,
1 tablespoon grated fresh ginger,
and 1/4 teaspoon kosher salt over medium heat,
stirring, until melted, about 2 minutes.
Place 1 pound peeled and deveined large shrimp
(about 16) on a rimmed baking sheet,
drizzle with 3 tablespoons of the apricot sauce,
and season with 1/4 teaspoon each
kosher salt and black pepper.
Broil until browned in spots
and opaque throughout, 3 to 4 minutes.
Serve with the remaining sauce.
Sweet Potato Salad
Potato salad with a twist.
This sweet potato recipe is
very good tasting and quick to prepare.
I cook the potato in the microwave.
Ingredients:
1 pound Sweet potatoes; cooked
1/2 cup Green peas; cold cooked
1/2 cup Crushed unsweetened pineapple
3 tablespoon Parsley; chopped fresh
1/3 cup Favorite dressing
8 Lettuce leaves; (optional)
Directions:
Peel and slice sweet potatoes
and place in a small bowl.
Combine with remaining ingredients,
toss lightly and serve.
This sweet potato recipe is
very good tasting and quick to prepare.
I cook the potato in the microwave.
Ingredients:
1 pound Sweet potatoes; cooked
1/2 cup Green peas; cold cooked
1/2 cup Crushed unsweetened pineapple
3 tablespoon Parsley; chopped fresh
1/3 cup Favorite dressing
8 Lettuce leaves; (optional)
Directions:
Peel and slice sweet potatoes
and place in a small bowl.
Combine with remaining ingredients,
toss lightly and serve.
Thursday, July 29, 2010
Crab Meat Stuffed
Deviled Boiled Eggs
Not your Mother's deviled eggs,
there's no yolks in this recipe.
Just creamy cheese and crab meat.
Ingredients:
6 large eggs, hard boiled
1/2 cup cooked lump crab meat
1/2 cup cream cheese, softened
1/2 cup sour cream
1/2 cup chopped celery
1/4 cup mayonnaise
1 tablespoon brown mustard
Zest of one whole lemon
Sweet smoked paprika
Directions:
Shell eggs and cut in half lengthwise.
Remove yolks for another use.
In a bowl combine the cream cheese,
sour cream, mayonnaise, celery and mustard.
Stir in the crab meat just to combine.
Stuff egg whites with mixture and sprinkle
tops with lemon zest and sweet smoked paprika.
Refrigerate two hour before serving.
there's no yolks in this recipe.
Just creamy cheese and crab meat.
Ingredients:
6 large eggs, hard boiled
1/2 cup cooked lump crab meat
1/2 cup cream cheese, softened
1/2 cup sour cream
1/2 cup chopped celery
1/4 cup mayonnaise
1 tablespoon brown mustard
Zest of one whole lemon
Sweet smoked paprika
Directions:
Shell eggs and cut in half lengthwise.
Remove yolks for another use.
In a bowl combine the cream cheese,
sour cream, mayonnaise, celery and mustard.
Stir in the crab meat just to combine.
Stuff egg whites with mixture and sprinkle
tops with lemon zest and sweet smoked paprika.
Refrigerate two hour before serving.
Mock Apple
Zucchini Pie
When I make this nobody can tell
that there's fresh zucchini in it.
Using a store bought pie crust saves
me time and having to clean up the big mess
I always seem to make when ever using flour.
Ingredients:
1 - 9 inch pie crust
6 cups zucchini, peeled, seeded
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
Topping:
1/2 cup white sugar
1/4 cup rolled oats
1/4 cup flour
1/4 cup brown sugar
2 tablespoons cold butter
Directions:
Preheat oven to 400 degrees F.
Place prepared pie crust into deep 9 inch pie pan.
Peel zucchini, remove seeds, and slice
about an inch long and 1/4 inch thick.
In a large 2 quart saucepan, add 4 cups water.
Bring to a boil. Add zucchini and return to a boil.
Continue to boil zucchini for 4 minutes.
Drain in a colander. Place warm zucchini
into large bowl, add lemon juice and set aside.
In a small bowl, combine sugar,
flour, cinnamon, nutmeg, cloves, and salt.
Add to zucchini mixing well.
Place a pie crust in a 9" pie plate,
spoon zucchini into pie pan.
In a small bowl, combine topping ingredients.
Using a knife or pastry blender,
cut butter into dry ingredients.
Sprinkle on top of pie.
Bake for 35 - 45 minutes
or until lightly brown and cooked through.
that there's fresh zucchini in it.
Using a store bought pie crust saves
me time and having to clean up the big mess
I always seem to make when ever using flour.
Ingredients:
1 - 9 inch pie crust
6 cups zucchini, peeled, seeded
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
Topping:
1/2 cup white sugar
1/4 cup rolled oats
1/4 cup flour
1/4 cup brown sugar
2 tablespoons cold butter
Directions:
Preheat oven to 400 degrees F.
Place prepared pie crust into deep 9 inch pie pan.
Peel zucchini, remove seeds, and slice
about an inch long and 1/4 inch thick.
In a large 2 quart saucepan, add 4 cups water.
Bring to a boil. Add zucchini and return to a boil.
Continue to boil zucchini for 4 minutes.
Drain in a colander. Place warm zucchini
into large bowl, add lemon juice and set aside.
In a small bowl, combine sugar,
flour, cinnamon, nutmeg, cloves, and salt.
Add to zucchini mixing well.
Place a pie crust in a 9" pie plate,
spoon zucchini into pie pan.
In a small bowl, combine topping ingredients.
Using a knife or pastry blender,
cut butter into dry ingredients.
Sprinkle on top of pie.
Bake for 35 - 45 minutes
or until lightly brown and cooked through.
Another Zucchini Recipe
with Apples and Onions
There are many so recipes for cooking
fresh from the garden zucchini.
This one is so simple and so good.
Ingredients:
2 tablespoons unsalted butter
1 fresh zucchini
1 onion, peeled and sliced
2 apples, cored and sliced with skin
brown sugar
Directions:
In a saute pan place butter and onions.
Saute a few minutes and add apple slices,
and the sliced zucchini.
Saute until done, about ten minutes.
Then sprinkled with brown sugar.
fresh from the garden zucchini.
This one is so simple and so good.
Ingredients:
2 tablespoons unsalted butter
1 fresh zucchini
1 onion, peeled and sliced
2 apples, cored and sliced with skin
brown sugar
Directions:
In a saute pan place butter and onions.
Saute a few minutes and add apple slices,
and the sliced zucchini.
Saute until done, about ten minutes.
Then sprinkled with brown sugar.
Lemon Pepper
Fried Zucchini
This is one of my favorite ways to
cook up fresh zucchini it's so simple.
I like it when some of the edges are starting
to crisp and the bottoms get a little brown.
Ingredients:
1 medium zucchini
Olive oil
lemon pepper
Directions:
Cut up the zucchini lengthwise,
brush it with olive oil on both sides,
lay it out in single strips on a baking pan,
sprinkle lemon pepper seasoning onto one side
and then roast it on 350 degrees F.
for about 20-30 minutes.
cook up fresh zucchini it's so simple.
I like it when some of the edges are starting
to crisp and the bottoms get a little brown.
Ingredients:
1 medium zucchini
Olive oil
lemon pepper
Directions:
Cut up the zucchini lengthwise,
brush it with olive oil on both sides,
lay it out in single strips on a baking pan,
sprinkle lemon pepper seasoning onto one side
and then roast it on 350 degrees F.
for about 20-30 minutes.
Cheddar Cheese
Zucchini Ribbons
This is a good recipe I've made many times.
Simple to make and tastes really good.
Use a vegetable peeler to make this dish.
Ingredients:
1 fresh zucchini
unsalted butter
roasted garlic
sour cream
grated chedder cheese
salt to taste
black pepper to taste
Directions:
Using a vegetable peeler
cut strips of zucchini lengthwise,
trying not to get many seeds.
Heat a saute pan and add some butter,
when melted add roasted
garlic and zucchini ribbons.
Saute for a few minutes.
Stir in 2-3 tablespoons sour cream
and grated cheddar cheese.
Season with salt and pepper to taste.
Simple to make and tastes really good.
Use a vegetable peeler to make this dish.
Ingredients:
1 fresh zucchini
unsalted butter
roasted garlic
sour cream
grated chedder cheese
salt to taste
black pepper to taste
Directions:
Using a vegetable peeler
cut strips of zucchini lengthwise,
trying not to get many seeds.
Heat a saute pan and add some butter,
when melted add roasted
garlic and zucchini ribbons.
Saute for a few minutes.
Stir in 2-3 tablespoons sour cream
and grated cheddar cheese.
Season with salt and pepper to taste.
Puttanesca Sauce
This is a quick, easy way to
use that summer tomato surplus.
A light version of the classic
anchovy-flavored puttanesca sauce.
Instead of using a cooked tomato
sauce base I barely heat diced
fresh tomatoes with the seasonings.
Use this sauce on cooked spighetti.
Ingredients:
1 tablespoon olive oil
3 cloves garlic, pressed or minced
1 can (2 oz.) anchovies, drained and minced
1 1/2 pounds Roma tomatoes,
cored and cut into 1/2-inch cubes
1 can (2 1/4 oz.) sliced ripe olives, drained
3 tablespoons drained capers
3/4 teaspoon hot chili flakes
Grated parmesan cheese
Salt and pepper
Directions:
In a 10- to 12-inch frying pan,
combine oil and garlic.
Stir over medium-high heat until
garlic is soft but not brown,
about 1 minute. Mix in anchovies.
Turn heat to high. Add tomatoes,
olives, capers, and hot chili flakes
to pan and stir until tomatoes are hot.
Spoon puttanesca sauce over pasta and mix.
Add cheese, salt, and pepper to taste.
use that summer tomato surplus.
A light version of the classic
anchovy-flavored puttanesca sauce.
Instead of using a cooked tomato
sauce base I barely heat diced
fresh tomatoes with the seasonings.
Use this sauce on cooked spighetti.
Ingredients:
1 tablespoon olive oil
3 cloves garlic, pressed or minced
1 can (2 oz.) anchovies, drained and minced
1 1/2 pounds Roma tomatoes,
cored and cut into 1/2-inch cubes
1 can (2 1/4 oz.) sliced ripe olives, drained
3 tablespoons drained capers
3/4 teaspoon hot chili flakes
Grated parmesan cheese
Salt and pepper
Directions:
In a 10- to 12-inch frying pan,
combine oil and garlic.
Stir over medium-high heat until
garlic is soft but not brown,
about 1 minute. Mix in anchovies.
Turn heat to high. Add tomatoes,
olives, capers, and hot chili flakes
to pan and stir until tomatoes are hot.
Spoon puttanesca sauce over pasta and mix.
Add cheese, salt, and pepper to taste.
Turbot and Shrimp
Parmesan Bake
You can make this using sole as well.
It's an easy to make recipe using
a can of cream of celery soup.
Ingredients:
1 1/2 lbs. turbot (or sole)
1 can shrimp, drained
1 can cream of celery soup
1/4 cup milk
Parmesan cheese
Directions:
Cut fish in serving size pieces,
place in 1 1/2-quart baking dish.
Arrange shrimp over fish,
place soup in a mixing bowl,
thin soup with milk, pur over fish.
Sprinkle with plenty of Parmesan cheese.
Bake at 350 degrees F. for about 45 minutes.
It's an easy to make recipe using
a can of cream of celery soup.
Ingredients:
1 1/2 lbs. turbot (or sole)
1 can shrimp, drained
1 can cream of celery soup
1/4 cup milk
Parmesan cheese
Directions:
Cut fish in serving size pieces,
place in 1 1/2-quart baking dish.
Arrange shrimp over fish,
place soup in a mixing bowl,
thin soup with milk, pur over fish.
Sprinkle with plenty of Parmesan cheese.
Bake at 350 degrees F. for about 45 minutes.
Marinated Fresh
Brussels Sprouts
You can't buy these in any store,
this is a good recipe for taking
brussel sprouts up to a higher level.
This is same recipe I use with
fresh cucumbers, it's a good one.
Ingredients:
1 lb. Brussels sprouts
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vinegar
1/2 teaspoon mustard
1/2 cup oil
Directions:
Cook Brussels sprouts until just
barely tender in boiling water.
Drain. In a separate bowl,
mix all other ingredients.
Pour over cooked Brussels sprouts
while they are still warm.
Refrigerate for 4 hours before serving.
this is a good recipe for taking
brussel sprouts up to a higher level.
This is same recipe I use with
fresh cucumbers, it's a good one.
Ingredients:
1 lb. Brussels sprouts
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vinegar
1/2 teaspoon mustard
1/2 cup oil
Directions:
Cook Brussels sprouts until just
barely tender in boiling water.
Drain. In a separate bowl,
mix all other ingredients.
Pour over cooked Brussels sprouts
while they are still warm.
Refrigerate for 4 hours before serving.
Baked Winter Squash
This is a simple way to bake squash
and the flavors are just fantastic.
Ingredients:
1 large acorn or butternut squash
2 tablespoons maple syrup
1 teaspoon cinnamon
Nonstick cooking spray
Directions:
Preheat oven to 400 degrees F.
Lightly grease a baking sheet with cooking spray.
Slice the squash into rounds 1/4 inch thick.
Remove seeds on each slice and arrange squash
in a single layer on the baking sheet.
Bake the slices for 8 minutes, turn,
and drizzle lightly with
maple syrup and cinnamon.
Bake for 8 minutes longer;
remove from the oven and let cool.
and the flavors are just fantastic.
Ingredients:
1 large acorn or butternut squash
2 tablespoons maple syrup
1 teaspoon cinnamon
Nonstick cooking spray
Directions:
Preheat oven to 400 degrees F.
Lightly grease a baking sheet with cooking spray.
Slice the squash into rounds 1/4 inch thick.
Remove seeds on each slice and arrange squash
in a single layer on the baking sheet.
Bake the slices for 8 minutes, turn,
and drizzle lightly with
maple syrup and cinnamon.
Bake for 8 minutes longer;
remove from the oven and let cool.
Vegetable Fried Rice
Fresh from the garden vegetables
make this rice dish taste great!
This is a recipe to feed a crowd.
Ingredients:
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup peas
1/4 cup carrots, chopped
1/4 cup corn
1/4 cup broccoli
1/4 cup peppers
1/4 cup mushrooms, chopped
2 cups boiled rice
1 tablespoon low-sodium soy sauce
1 clove fresh garlic, minced
2 teaspoons vegetable oil
Dash of pepper
Directions:
Heat oil. Add celery, onion, and garlic.
Stir-fry for 2 minutes.
Add peas and carrots, corn, broccoli,
peppers and mushrooms. Stir-fry again,
turning pieces all the time until
they are tender, about 4 minutes.
Add rice, soy sauce and pepper.
Stir-fry about 2 minutes.
make this rice dish taste great!
This is a recipe to feed a crowd.
Ingredients:
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup peas
1/4 cup carrots, chopped
1/4 cup corn
1/4 cup broccoli
1/4 cup peppers
1/4 cup mushrooms, chopped
2 cups boiled rice
1 tablespoon low-sodium soy sauce
1 clove fresh garlic, minced
2 teaspoons vegetable oil
Dash of pepper
Directions:
Heat oil. Add celery, onion, and garlic.
Stir-fry for 2 minutes.
Add peas and carrots, corn, broccoli,
peppers and mushrooms. Stir-fry again,
turning pieces all the time until
they are tender, about 4 minutes.
Add rice, soy sauce and pepper.
Stir-fry about 2 minutes.
Zucchini Saute
1/2 cup onion, chopped
1/2 clove garlic, minced
1/2 cup green pepper, chopped
1 tablespoon olive oil
1 pound zucchini, sliced
2 tomatoes, peeled and chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 cup chopped parsley
1/8 cup grated Parmesan cheese
Directions:
In pan, saute onion, garlic, and
green pepper in olive oil until soft.
Add zucchini, tomatoes, salt, and pepper.
Cover, and cook over medium heat
until zucchini is tender, about 20 minutes.
Serve topped with Parmesan cheese
and chopped parsley if desired.
1/2 clove garlic, minced
1/2 cup green pepper, chopped
1 tablespoon olive oil
1 pound zucchini, sliced
2 tomatoes, peeled and chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 cup chopped parsley
1/8 cup grated Parmesan cheese
Directions:
In pan, saute onion, garlic, and
green pepper in olive oil until soft.
Add zucchini, tomatoes, salt, and pepper.
Cover, and cook over medium heat
until zucchini is tender, about 20 minutes.
Serve topped with Parmesan cheese
and chopped parsley if desired.
Red, White, and Green
Vegetable Salad
Fresh cauliflower and broccoli
along with ripe tomatoes dressed
with a low-fat Italian dressing.
Ingredients:
1/2 small head of cauliflower
1 small bunch broccoli
1 tomato
1/4 medium-size red onion
3-4 tablespoons low-fat Italian dressing.
Directions:
Break off tops of cauliflower and broccoli.
Chop stems; steam or microwave tops
and stems until crisp-tender.
Chop tomatoes and slice onion.
Place cauliflower, broccoli,
tomatoes, and onion in a salad bowl.
Add Italian dressing.
Toss gently and serve
along with ripe tomatoes dressed
with a low-fat Italian dressing.
Ingredients:
1/2 small head of cauliflower
1 small bunch broccoli
1 tomato
1/4 medium-size red onion
3-4 tablespoons low-fat Italian dressing.
Directions:
Break off tops of cauliflower and broccoli.
Chop stems; steam or microwave tops
and stems until crisp-tender.
Chop tomatoes and slice onion.
Place cauliflower, broccoli,
tomatoes, and onion in a salad bowl.
Add Italian dressing.
Toss gently and serve
Crunchy Carrot Salad
This salad gets it's crunch from
apples, raisins and almonds.
Ingredients:
1 1/2 cups fresh, grated carrots
1 unpeeled red apple, chopped
1/4 cup golden raisins
1/8 cup toasted slivered almonds
1/2 cup plain yogurt
1 1/2 tablespoons mayonnaise
2 teaspoons lemon juice
Salad greens
Directions:
Combine carrots, apple, raisins,
and almonds in a salad bowl.
Blend together remaining ingredients
in a separate bowl
and add to carrot mixture.
Serve on salad greens.
apples, raisins and almonds.
Ingredients:
1 1/2 cups fresh, grated carrots
1 unpeeled red apple, chopped
1/4 cup golden raisins
1/8 cup toasted slivered almonds
1/2 cup plain yogurt
1 1/2 tablespoons mayonnaise
2 teaspoons lemon juice
Salad greens
Directions:
Combine carrots, apple, raisins,
and almonds in a salad bowl.
Blend together remaining ingredients
in a separate bowl
and add to carrot mixture.
Serve on salad greens.
Zucchini Yogurt Dip
Use this zucchini dip on raw vegetables.
Ingredients:
Finely shred enough zucchini to make 1/2 cup.
Place in strainer and press out moisture.
Blend with 1 cup plain low fat yogurt,
and 1 minced clove of garlic,
or 1/8 teaspoon garlic powder.
Add a dash of curry powder or
other seasoning and chill 1 hour.
Stir before serving.
Serve with crisp raw vegetables.
Ingredients:
Finely shred enough zucchini to make 1/2 cup.
Place in strainer and press out moisture.
Blend with 1 cup plain low fat yogurt,
and 1 minced clove of garlic,
or 1/8 teaspoon garlic powder.
Add a dash of curry powder or
other seasoning and chill 1 hour.
Stir before serving.
Serve with crisp raw vegetables.
Spinach Chick Pea Salad
This is a simple to make dish,
good for you spinach with crunchy
chick peas in a lemon olive oil.
Ingredients:
10 ounces fresh spinach leaves, rinsed
2 cups chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt to taste
black pepper to taste
Directions:
Cook the spinach in a saucepan
with a few tablespoons water,
stirring, until wilted. Drain,
squeeze dry, and finely chop.
In a bowl combine the spinach
with the chick peas, pepper, chives,
lemon juice, oil, salt, and pepper.
Serve as is or chilled with bread.
good for you spinach with crunchy
chick peas in a lemon olive oil.
Ingredients:
10 ounces fresh spinach leaves, rinsed
2 cups chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt to taste
black pepper to taste
Directions:
Cook the spinach in a saucepan
with a few tablespoons water,
stirring, until wilted. Drain,
squeeze dry, and finely chop.
In a bowl combine the spinach
with the chick peas, pepper, chives,
lemon juice, oil, salt, and pepper.
Serve as is or chilled with bread.
Simple Tuna Salad
using Miracle Whip
This makes a great tasting tuna salad,
it's easy to make and easy to eat.
Using Miracle whip in place of mayonnaise
gives this tuna salad a little kick up.
Ingredients:
1 (5 ounce) can Tuna
1/3 cup Miracle Whip Sandwich spread
1 Tablespoon sweet pickle relish
1 Teaspoon yellow mustard
1 stalk celery finely chopped
1/2 Teaspoon garlic powder
1/4 cup finely chopped onion
Directions:
Mix the above together is a bowl,
serve over lettuce, bread or crackers.
it's easy to make and easy to eat.
Using Miracle whip in place of mayonnaise
gives this tuna salad a little kick up.
Ingredients:
1 (5 ounce) can Tuna
1/3 cup Miracle Whip Sandwich spread
1 Tablespoon sweet pickle relish
1 Teaspoon yellow mustard
1 stalk celery finely chopped
1/2 Teaspoon garlic powder
1/4 cup finely chopped onion
Directions:
Mix the above together is a bowl,
serve over lettuce, bread or crackers.
Microwave Oven
Scrambled Eggs
The secret here is to coat the bottom
and sides of a glass dish with some
melted butter before cooking the eggs.
Without the butter lining the sides
the egg just sits there not rising.
Ingredients:
1 tablespoon unsalted butter
2 eggs, whisked
dash of black pepper
toast
Directions:
Place butter in a glass dish,
microwave to just melt butter.
Place egg in dish and sprinkle
with pepper then cover dish
with plastic wrap.
Microwave on high 1 to 2 minutes
or until the egg is just set.
Serve on toast with more butter.
and sides of a glass dish with some
melted butter before cooking the eggs.
Without the butter lining the sides
the egg just sits there not rising.
Ingredients:
1 tablespoon unsalted butter
2 eggs, whisked
dash of black pepper
toast
Directions:
Place butter in a glass dish,
microwave to just melt butter.
Place egg in dish and sprinkle
with pepper then cover dish
with plastic wrap.
Microwave on high 1 to 2 minutes
or until the egg is just set.
Serve on toast with more butter.
Grilled Eggplant
Zucchini Parmesan
One of the nice things about this dish
is that while it does have a cheese,
I think it’s pretty healthy because
the eggplant isn’t fried and thus
does not soak up a ton of oil.
Ingredients:
2 zucchini, about 1 lb each
2 Italian eggplant, about 1 lb each
12 oz fresh ricotta
6 oz grated parmesan cheese
6 oz grated mozzarella cheese
16 oz marinara sauce
2-3 Tbsp. fresh oregano, chopped
olive oil
Directions:
Preheat the grill.
Cut off the ends of the zucchini
and slice lengthwise, about 3/8" thick.
Cut off the end of
the eggplant and slice lengthwise,
about 3/8" thick. Drizzle with olive oil
and grill until tender.
Preheat the oven to 350 degrees.
Put a couple of tablespoons of
marinara sauce on the bottom of a
9"x13" baking dish and spread
around to cover the bottom of the pan.
Put down a layer of grilled zucchini slices.
On top, add some crumbled ricotta (about 4 oz),
parmesan cheese (2 oz), mozzarella cheese
(2 oz), and dot on top more tomato sauce.
Sprinkle on some of the chopped mixed herbs.
Repeat the process with a
layer of grilled eggplant.
Top with remaining sauce, cheese, and herbs.
Cover the pan with foil and bake for 30 minutes.
Remove the foil after 30 minutes
and let the top brown, about 5-10 minutes more.
Remove from the oven and let rest 5-10 minutes;
it's easier to cut when it cools slightly.
is that while it does have a cheese,
I think it’s pretty healthy because
the eggplant isn’t fried and thus
does not soak up a ton of oil.
Ingredients:
2 zucchini, about 1 lb each
2 Italian eggplant, about 1 lb each
12 oz fresh ricotta
6 oz grated parmesan cheese
6 oz grated mozzarella cheese
16 oz marinara sauce
2-3 Tbsp. fresh oregano, chopped
olive oil
Directions:
Preheat the grill.
Cut off the ends of the zucchini
and slice lengthwise, about 3/8" thick.
Cut off the end of
the eggplant and slice lengthwise,
about 3/8" thick. Drizzle with olive oil
and grill until tender.
Preheat the oven to 350 degrees.
Put a couple of tablespoons of
marinara sauce on the bottom of a
9"x13" baking dish and spread
around to cover the bottom of the pan.
Put down a layer of grilled zucchini slices.
On top, add some crumbled ricotta (about 4 oz),
parmesan cheese (2 oz), mozzarella cheese
(2 oz), and dot on top more tomato sauce.
Sprinkle on some of the chopped mixed herbs.
Repeat the process with a
layer of grilled eggplant.
Top with remaining sauce, cheese, and herbs.
Cover the pan with foil and bake for 30 minutes.
Remove the foil after 30 minutes
and let the top brown, about 5-10 minutes more.
Remove from the oven and let rest 5-10 minutes;
it's easier to cut when it cools slightly.
Cornbread Stuffed Trout
This is an old native American recipe
for stuffing a whole trout and baking it.
Ingredients:
3 lbs trout
1 cup soft bread crumbs
1 cup cornbread, crumbled
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. chopped green peppers
1/2 tsp. salt
1/4 tsp. fresh sage
1/4 tsp. black pepper
1/4 cup cold water
3 1/4 Tbsp. melted butter
Directions:
Salt trout and place in a
well greased baking pan.
Mix bread crumbs, cornbread,
onion, celery, green pepper,
1/2 tsp. salt, sage and pepper.
Slowly add water to mixture,
tossing to mix.
Stuff trout with bread mixture
and brush with melted butter.
Cover trout with foil,
bake at 350 degrees F for 1 hour.
for stuffing a whole trout and baking it.
Ingredients:
3 lbs trout
1 cup soft bread crumbs
1 cup cornbread, crumbled
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. chopped green peppers
1/2 tsp. salt
1/4 tsp. fresh sage
1/4 tsp. black pepper
1/4 cup cold water
3 1/4 Tbsp. melted butter
Directions:
Salt trout and place in a
well greased baking pan.
Mix bread crumbs, cornbread,
onion, celery, green pepper,
1/2 tsp. salt, sage and pepper.
Slowly add water to mixture,
tossing to mix.
Stuff trout with bread mixture
and brush with melted butter.
Cover trout with foil,
bake at 350 degrees F for 1 hour.
Navaho Fry Bread
This is something you would always
find at native American powwows.
There are many ways to make fry bread.
It is good simply plain, or better
with some sugar or honey on top.
This is just one of the many great
fry bread recipes by Native peoples.
Ingredients:
1 cup milk
1 tsp. baking powder
1/4 tsp. salt
2 cup flour
Oil for frying
Directions:
Put 1/2 inch of oil into frying pan,
heat should be medium high.
Mix dry ingredients together.
Add milk and mix into dough.
Knead like you would biscuit dough.
When oil is hot, drop moderate
amount of dough into frying pan.
Cook for 5 minutes on each side,
until a golden brown.
Fry Bread tastes best served warm.
find at native American powwows.
There are many ways to make fry bread.
It is good simply plain, or better
with some sugar or honey on top.
This is just one of the many great
fry bread recipes by Native peoples.
Ingredients:
1 cup milk
1 tsp. baking powder
1/4 tsp. salt
2 cup flour
Oil for frying
Directions:
Put 1/2 inch of oil into frying pan,
heat should be medium high.
Mix dry ingredients together.
Add milk and mix into dough.
Knead like you would biscuit dough.
When oil is hot, drop moderate
amount of dough into frying pan.
Cook for 5 minutes on each side,
until a golden brown.
Fry Bread tastes best served warm.
BBQ Grilled Zucchini
One way to cook fresh zucchini is to
throw them on the barbecue and grill them.
They don't take long to cook, get nice
grill marks on them and they taste real good.
Ingredients:
zucchini
olive oil
barbecue sauce
Directions:
Preheat grill, clean grate.
Slice zucchini in 1/2" pieces,
brush with olive oil and
place on grill for about
ten minutes turning once.
throw them on the barbecue and grill them.
They don't take long to cook, get nice
grill marks on them and they taste real good.
Ingredients:
zucchini
olive oil
barbecue sauce
Directions:
Preheat grill, clean grate.
Slice zucchini in 1/2" pieces,
brush with olive oil and
place on grill for about
ten minutes turning once.
Zucchini Pizza
Zucchini is a delicious pizza topping.
There are two ways to make this.
One is to cook the zucchini beforehand,
the other is to bake it on the pizza.
Ingredients:
1 zucchini
1 prepared pizza crust
Fresh tomatoes
Mozzarella cheese, grated
Olive oil
Dried oregano
Directions:
Prepare the pizza dough.
Preheat oven to 450 degrees F.
Cut zucchini into thin rounds.
Cut tomatoes into thin slice.
Put cheese on the dough,
then the tomatoes and lastly
arrange the zucchini on top.
Brush the zucchini with oil.
Sprinkle with oregano
Bake for around 15 minutes
or until the zucchini is done
and the pizza crust is brown.
There are two ways to make this.
One is to cook the zucchini beforehand,
the other is to bake it on the pizza.
Ingredients:
1 zucchini
1 prepared pizza crust
Fresh tomatoes
Mozzarella cheese, grated
Olive oil
Dried oregano
Directions:
Prepare the pizza dough.
Preheat oven to 450 degrees F.
Cut zucchini into thin rounds.
Cut tomatoes into thin slice.
Put cheese on the dough,
then the tomatoes and lastly
arrange the zucchini on top.
Brush the zucchini with oil.
Sprinkle with oregano
Bake for around 15 minutes
or until the zucchini is done
and the pizza crust is brown.
Cream of Zucchini
Zucchini is very good for stir fry.
Cut them in julienne or dice and do a
Chinese stir fry with garlic or onion.
This is a recipe for making a cream
of zucchini which is a little different
from most of the recipes and very good.
Ingredients:
1 fresh zucchini squash
1 fresh carrot, peeled and sliced
1 russet potato, peeled and cut up
4 cups chicken broth
Directions:
In a stock pot place chicken broth,
Cut the zucchini into dice and add
to pot along with carrots and
potatoes cut in the same way.
Bring to a simmer and when the
vegetables are cooked,
use a blender to mash them.
Add salt and pepper to taste.
This is good for eating cold also.
Cut them in julienne or dice and do a
Chinese stir fry with garlic or onion.
This is a recipe for making a cream
of zucchini which is a little different
from most of the recipes and very good.
Ingredients:
1 fresh zucchini squash
1 fresh carrot, peeled and sliced
1 russet potato, peeled and cut up
4 cups chicken broth
Directions:
In a stock pot place chicken broth,
Cut the zucchini into dice and add
to pot along with carrots and
potatoes cut in the same way.
Bring to a simmer and when the
vegetables are cooked,
use a blender to mash them.
Add salt and pepper to taste.
This is good for eating cold also.
Wednesday, July 28, 2010
Grilled Pound Cake
with Caramalized Pears
This is one of the quickest and tastiest
recipes for making a great brunch dish.
Store bought pound cake is sliced, toasted
and served with a fantastic pear sauce.
Ingredients:
4 1/2 tablespoons unsalted butter
6 slices (3/4-inch thick) pound cake
3 Bosc pears, cut into thick slices
2 tablespoons brown sugar
Directions:
Melt 1 1/2 tablespoons butter in
a skillet over medium heat,
add the pound cake, and toast
until golden brown on both sides.
Remove toasted slices and keep warm.
Add the pear slices and the remaining
3 tablespoons butter and brown sugar,
toast until golden brown on both sides,
about 4 minutes. Serve with the cake.
recipes for making a great brunch dish.
Store bought pound cake is sliced, toasted
and served with a fantastic pear sauce.
Ingredients:
4 1/2 tablespoons unsalted butter
6 slices (3/4-inch thick) pound cake
3 Bosc pears, cut into thick slices
2 tablespoons brown sugar
Directions:
Melt 1 1/2 tablespoons butter in
a skillet over medium heat,
add the pound cake, and toast
until golden brown on both sides.
Remove toasted slices and keep warm.
Add the pear slices and the remaining
3 tablespoons butter and brown sugar,
toast until golden brown on both sides,
about 4 minutes. Serve with the cake.
Tortilla Espanola
Tortilla is one of the most
popular tapas dishes in Spain.
It takes some practice to flip
the saute pan but it's not
to difficult to do if I can.
Cut tortilla into wedges to serve.
Ingredients:
3/4 cup(s) olive oil
1 1/2 pounds Yukon Gold potatoes,
peeled and thinly sliced
2 cups sliced yellow onions
1 teaspoon salt
6 whole eggs
1 teaspoon smoked paprika
1/2 teaspoon freshly ground pepper
Directions:
Heat the oil in a 10-inch nonstick
skillet over medium-low heat,
add the potatoes, and cook,
turning frequently, for 10 minutes.
Stir in the onions and 1/2 teaspoon salt.
Continue to cook for 25 more minutes
until vegetables are tender.
Drain all but 2 tablespoons of the oil
and transfer the vegetables into a bowl.
Wipe the skillet clean.
Beat the eggs, paprika, and remaining salt
and pepper together and stir in the vegetables.
Heat 1 tablespoon reserved oil
in the skillet over medium-low heat.
Pour the egg mixture into the skillet.
Cook until just set, 5 to 7 minutes.
Loosen the sides with a spatula,
place a heat-proof plate
facedown over the skillet,
and invert the tortilla.
Heat remaining oil in the
skillet over low heat.
Slide in tortilla, cooked side up.
Cook for 3 more minutes.
Slide tortilla onto a plate.
Cool slightly before serving.
popular tapas dishes in Spain.
It takes some practice to flip
the saute pan but it's not
to difficult to do if I can.
Cut tortilla into wedges to serve.
Ingredients:
3/4 cup(s) olive oil
1 1/2 pounds Yukon Gold potatoes,
peeled and thinly sliced
2 cups sliced yellow onions
1 teaspoon salt
6 whole eggs
1 teaspoon smoked paprika
1/2 teaspoon freshly ground pepper
Directions:
Heat the oil in a 10-inch nonstick
skillet over medium-low heat,
add the potatoes, and cook,
turning frequently, for 10 minutes.
Stir in the onions and 1/2 teaspoon salt.
Continue to cook for 25 more minutes
until vegetables are tender.
Drain all but 2 tablespoons of the oil
and transfer the vegetables into a bowl.
Wipe the skillet clean.
Beat the eggs, paprika, and remaining salt
and pepper together and stir in the vegetables.
Heat 1 tablespoon reserved oil
in the skillet over medium-low heat.
Pour the egg mixture into the skillet.
Cook until just set, 5 to 7 minutes.
Loosen the sides with a spatula,
place a heat-proof plate
facedown over the skillet,
and invert the tortilla.
Heat remaining oil in the
skillet over low heat.
Slide in tortilla, cooked side up.
Cook for 3 more minutes.
Slide tortilla onto a plate.
Cool slightly before serving.
Beef with Snow Peas
This was delicious and easy to make.
Slicing the beef very thin and not
over cooking the meat is the secret.
Very good and easy to put together.
Ingredients:
4 tablespoons soy sauce
4 tablespoons white wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 pound beef round steak, cut thinly
8 ounces frozen snow peas
Directions:
In a small bowl, combine the soy sauce,
white wine, brown sugar and cornstarch.
Heat oil in a wok or skillet
over medium high heat.
Stir-fry ginger and garlic for 30 seconds.
Add the thin-sliced steak and stir-fry
for 2 minutes or until evenly browned.
Add the snow peas and stir-fry
for an additional 3 minutes.
Add the soy sauce mixture,
bring to a boil, stirring constantly.
Lower heat and simmer until
the sauce is thick and smooth.
Serve over cooked white rice.
Slicing the beef very thin and not
over cooking the meat is the secret.
Very good and easy to put together.
Ingredients:
4 tablespoons soy sauce
4 tablespoons white wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 pound beef round steak, cut thinly
8 ounces frozen snow peas
Directions:
In a small bowl, combine the soy sauce,
white wine, brown sugar and cornstarch.
Heat oil in a wok or skillet
over medium high heat.
Stir-fry ginger and garlic for 30 seconds.
Add the thin-sliced steak and stir-fry
for 2 minutes or until evenly browned.
Add the snow peas and stir-fry
for an additional 3 minutes.
Add the soy sauce mixture,
bring to a boil, stirring constantly.
Lower heat and simmer until
the sauce is thick and smooth.
Serve over cooked white rice.
Salmon with Zucchini
in White Wine Sauce
This salmon recipe is so good that I
think I just drooled on my keyboard!
Seared salmon with capers, tomatoes,
olives and zucchini in a white wine sauce.
Ingredients:
4 skinless salmon fillets
1 tablespoon olive oil
4 whole fresh tomatoes
1 small onion, peeled and chopped
1/4 cup Kalamata olives, chopped
1 tablespoon capers, chopped
3 medium zucchini
1/4 cup white wine
2 tablespoons flour
1 teaspoon sugar
1 tablespoon fresh lemon juice
Directions:
In 12-inch skillet, heat oil
on medium-high until hot.
Evenly season salmon on both sides
with 1/4 teaspoon salt and
1/8 teaspoon ground black pepper.
Add salmon to skillet and cook 3 minutes.
Reduce heat to medium; turn salmon
over and cook 3 to 5 minutes
longer or until opaque throughout.
Meanwhile chop fresh tomatoes.
Transfer salmon to plate;
cover with foil to keep warm.
To same skillet, add onions
and cook 5 minutes or until tender.
Stir in tomatoes, flour, sugar
and some white wine, cook
until sauce thickens, stirring.
Remove skillet from heat;
stir in olives and capers.
While tomato sauce is cooking,
cut each zucchini lengthwise in half,
then cut crosswise into 1/4-inch-thick slices.
In microwave-safe medium bowl,
place zucchini and 2 tablespoons wine.
Cover with vented plastic wrap
and cook in microwave on High 5 minutes
or until just fork-tender.
Drain zucchini; add lemon juice
and toss to combine.
Place salmon on individual dinner plates;
top with tomato-olive-caper mixture
and serve with zucchini on side.
think I just drooled on my keyboard!
Seared salmon with capers, tomatoes,
olives and zucchini in a white wine sauce.
Ingredients:
4 skinless salmon fillets
1 tablespoon olive oil
4 whole fresh tomatoes
1 small onion, peeled and chopped
1/4 cup Kalamata olives, chopped
1 tablespoon capers, chopped
3 medium zucchini
1/4 cup white wine
2 tablespoons flour
1 teaspoon sugar
1 tablespoon fresh lemon juice
Directions:
In 12-inch skillet, heat oil
on medium-high until hot.
Evenly season salmon on both sides
with 1/4 teaspoon salt and
1/8 teaspoon ground black pepper.
Add salmon to skillet and cook 3 minutes.
Reduce heat to medium; turn salmon
over and cook 3 to 5 minutes
longer or until opaque throughout.
Meanwhile chop fresh tomatoes.
Transfer salmon to plate;
cover with foil to keep warm.
To same skillet, add onions
and cook 5 minutes or until tender.
Stir in tomatoes, flour, sugar
and some white wine, cook
until sauce thickens, stirring.
Remove skillet from heat;
stir in olives and capers.
While tomato sauce is cooking,
cut each zucchini lengthwise in half,
then cut crosswise into 1/4-inch-thick slices.
In microwave-safe medium bowl,
place zucchini and 2 tablespoons wine.
Cover with vented plastic wrap
and cook in microwave on High 5 minutes
or until just fork-tender.
Drain zucchini; add lemon juice
and toss to combine.
Place salmon on individual dinner plates;
top with tomato-olive-caper mixture
and serve with zucchini on side.
Horseradish
Apple Wine Sauce
This is a great sauce to serve
along side of grilled spare ribs
or a broiled pork tenderloin.
It's a quick to make no-cook sauce.
Ingredients:
4 Granny Smith apples
2 fluid ounces apple cider vinegar
2 ounces fresh horseradish, grated
1 teaspoon smoked paprika
1 fluid ounce white wine
Directions:
Grate the apples into a bowl
and add the vinegar, horseradish
and smoked paprika, stir to combine.
Thin to desired consistency with more wine.
along side of grilled spare ribs
or a broiled pork tenderloin.
It's a quick to make no-cook sauce.
Ingredients:
4 Granny Smith apples
2 fluid ounces apple cider vinegar
2 ounces fresh horseradish, grated
1 teaspoon smoked paprika
1 fluid ounce white wine
Directions:
Grate the apples into a bowl
and add the vinegar, horseradish
and smoked paprika, stir to combine.
Thin to desired consistency with more wine.
Pickled String Beans
The garden is loaded with string beans.
Here is one way to use some up.
I give these away a gifts and everyone
asks for the recipe, so here it is.
Ingredients:
1 pound string beans, washed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons dark sesame oil
1 tablespoon whole peppercorns
1 (1-inch) knob ginger, sliced into coins
2 garlic cloves, sliced
Directions:
Line several baking sheets with
dish towels and set aside.
Prepare and ice-water bath
in a large bowl or clean sink.
Bring a large pot of water to a boil.
Drop the beans into the water,
no more than 1 pound at a time,
and return to a boil.
Blanch for 1 minute.
Scoop the beans out with a spider
and plunge them into the ice-water bath.
Continue blanching in batches.
Remove the beans from the ice bath
with a slotted spoon and spread on
the towel-covered baking sheets. Blot dry.
Pack the beans vertically in a quart jar.
Combine the vinegar, water, soy sauce,
sugar, sesame oil, peppercorns, ginger,
and garlic in a medium nonreactive saucepan.
Bring to a boil and simmer for 1 minute.
Pour the hot brine over the
beans to cover by 1/2 inch.
Leave 1/2 inch of head space between
the top of the liquid and the lid.
Cool, cover, and store in the
refrigerator for up to 1 month.
Here is one way to use some up.
I give these away a gifts and everyone
asks for the recipe, so here it is.
Ingredients:
1 pound string beans, washed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons dark sesame oil
1 tablespoon whole peppercorns
1 (1-inch) knob ginger, sliced into coins
2 garlic cloves, sliced
Directions:
Line several baking sheets with
dish towels and set aside.
Prepare and ice-water bath
in a large bowl or clean sink.
Bring a large pot of water to a boil.
Drop the beans into the water,
no more than 1 pound at a time,
and return to a boil.
Blanch for 1 minute.
Scoop the beans out with a spider
and plunge them into the ice-water bath.
Continue blanching in batches.
Remove the beans from the ice bath
with a slotted spoon and spread on
the towel-covered baking sheets. Blot dry.
Pack the beans vertically in a quart jar.
Combine the vinegar, water, soy sauce,
sugar, sesame oil, peppercorns, ginger,
and garlic in a medium nonreactive saucepan.
Bring to a boil and simmer for 1 minute.
Pour the hot brine over the
beans to cover by 1/2 inch.
Leave 1/2 inch of head space between
the top of the liquid and the lid.
Cool, cover, and store in the
refrigerator for up to 1 month.
Pineapple Beets
This recipe is so simply amazing,
the red beets go very well with
the sweet yellow pineapple chunks.
It makes for an excellent side dish
with grilled or broiled chicken.
Ingredients:
2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt or to taste
1 (8 ounce) can pineapple chunks, undrained
1 (16 ounce) can sliced beets, drained
1 tablespoon unsalted butter
1 tablespoon lemon juice
Directions:
In a saucepan, combine brown sugar,
cornstarch and salt; add pineapple
and bring to a boil, stirring constantly
until thick, about 2 minutes.
Add the beets, butter and lemon juice;
cook over medium heat for 5 minutes,
stirring occasionally, serve warm.
the red beets go very well with
the sweet yellow pineapple chunks.
It makes for an excellent side dish
with grilled or broiled chicken.
Ingredients:
2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt or to taste
1 (8 ounce) can pineapple chunks, undrained
1 (16 ounce) can sliced beets, drained
1 tablespoon unsalted butter
1 tablespoon lemon juice
Directions:
In a saucepan, combine brown sugar,
cornstarch and salt; add pineapple
and bring to a boil, stirring constantly
until thick, about 2 minutes.
Add the beets, butter and lemon juice;
cook over medium heat for 5 minutes,
stirring occasionally, serve warm.
Canned Beet Salad
with Feta Cheese
This salad has an excellent combination
of flavors and the colors are awesome!
This dish will brighten up your table
as well as your tickle your taste buds.
Ingredients:
1 (10 ounce) package salad greens
1 can bets,drained
1/2 cup extra-virgin olive oil
1/3 cup walnuts, chopped
1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
3 tablespoons real maple syrup
2 ounces feta cheese, crumbled
Directions:
Place the walnuts in a skillet over medium heat.
Heat until warm and starting to toast,
then stir in the maple syrup.
Cook and stir until evenly coated,
then remove from the heat and set aside to cool.
In a small bowl, whisk together
the orange juice concentrate, balsamic vinegar
and olive oil to make the dressing.
Place a large helping of baby greens
onto each of four salad plates,
divide candied walnuts equally
and sprinkle over the greens.
Place equal amounts of beets over the greens,
and top with dabs of goat cheese.
Drizzle each plate with some of the dressing.
of flavors and the colors are awesome!
This dish will brighten up your table
as well as your tickle your taste buds.
Ingredients:
1 (10 ounce) package salad greens
1 can bets,drained
1/2 cup extra-virgin olive oil
1/3 cup walnuts, chopped
1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
3 tablespoons real maple syrup
2 ounces feta cheese, crumbled
Directions:
Place the walnuts in a skillet over medium heat.
Heat until warm and starting to toast,
then stir in the maple syrup.
Cook and stir until evenly coated,
then remove from the heat and set aside to cool.
In a small bowl, whisk together
the orange juice concentrate, balsamic vinegar
and olive oil to make the dressing.
Place a large helping of baby greens
onto each of four salad plates,
divide candied walnuts equally
and sprinkle over the greens.
Place equal amounts of beets over the greens,
and top with dabs of goat cheese.
Drizzle each plate with some of the dressing.
Peaches and Cream
Cinnamon Omelette
The peach trees are loaded with peaches.
So here is a recipe for making a simple
yet very good peaches and cream omelette.
Ingredients:
1 tablespoon unsalted butter
2 eggs
2 tablespoons heavy cream
2 peaches sliced
cinnamon to taste
Directions:
Put the cream, peaches and cinnamon
in a small sauce pan and reduce down
until it gets thick and creamy.
In a saute pan make an omelette,
put peaches and cream in the
center of omelette and fold it over.
So here is a recipe for making a simple
yet very good peaches and cream omelette.
Ingredients:
1 tablespoon unsalted butter
2 eggs
2 tablespoons heavy cream
2 peaches sliced
cinnamon to taste
Directions:
Put the cream, peaches and cinnamon
in a small sauce pan and reduce down
until it gets thick and creamy.
In a saute pan make an omelette,
put peaches and cream in the
center of omelette and fold it over.
Hawaiian Chicken
Made in Crock Pot
I like to serve this Hawaiian chicken
over cooked white coconut rice.
Fix a simple green garden salad to
add on the side and dinner is served.
Ingredients:
2 pounds skinless boneless chicken breast halves
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 cup cornstarch
1/4 cup brown sugar, packed
2 tablespoons lemon juice
1/4 teaspoon ground ginger
Directions:
Cut the chicken into bite-sized chunks.
Put everything into your crockpot
and stir it around to mix up.
Cover it and cook on high for
3 hours or low for 5 to 6 hours.
over cooked white coconut rice.
Fix a simple green garden salad to
add on the side and dinner is served.
Ingredients:
2 pounds skinless boneless chicken breast halves
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 cup cornstarch
1/4 cup brown sugar, packed
2 tablespoons lemon juice
1/4 teaspoon ground ginger
Directions:
Cut the chicken into bite-sized chunks.
Put everything into your crockpot
and stir it around to mix up.
Cover it and cook on high for
3 hours or low for 5 to 6 hours.
Easy Grilled Chicken
There are thousands of recipes
to cook chicken on a barbecue grill.
This one is easy and the chicken
gets crispy brown and tastes great.
Ingredients:
2 chickens cut into pieces
1 lemon, cut in half
6 cloves garlic, crushed
1 tablespoon cayenne
2 tablespoons smoked paprika
Oil for the grill grates
Salt to taste
pepper to taste
Directions:
Rub chicken pieces with the lemon halves.
In a small bowl, mash the garlic with
the cayenne and paprika to form a paste.
Rub over the chicken pieces.
Preheat the grill.
Brush the grill lightly with oil.
Place the dark meat of the chicken
on the grill and cover.
Cook with the vents open,
over hot or high heat,
turning once for 15 minutes.
Add the white meat to the grill
and continue to cover. Cook,
turning once, until both meats
are crisp and the juices run
clear when pricked with a fork,
15 - 20 minutes longer.
Season with salt to taste
and pepper before serving.
to cook chicken on a barbecue grill.
This one is easy and the chicken
gets crispy brown and tastes great.
Ingredients:
2 chickens cut into pieces
1 lemon, cut in half
6 cloves garlic, crushed
1 tablespoon cayenne
2 tablespoons smoked paprika
Oil for the grill grates
Salt to taste
pepper to taste
Directions:
Rub chicken pieces with the lemon halves.
In a small bowl, mash the garlic with
the cayenne and paprika to form a paste.
Rub over the chicken pieces.
Preheat the grill.
Brush the grill lightly with oil.
Place the dark meat of the chicken
on the grill and cover.
Cook with the vents open,
over hot or high heat,
turning once for 15 minutes.
Add the white meat to the grill
and continue to cover. Cook,
turning once, until both meats
are crisp and the juices run
clear when pricked with a fork,
15 - 20 minutes longer.
Season with salt to taste
and pepper before serving.
Halibut in
Wine Sauce
Here is a crock pot recipe for
cooking halibut steaks in a
crock pot or slow cooker.
The fish is tender and flaky
swimming in a creamy with sauce.
Ingredients
2 (12 ounces each) halibut steaks
2 tablespoons flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup butter
1/3 cup dry white wine
2/3 cup milk
Lemon wedges
Directions:
Pat the halibut steaks dry and
place them in the slow cooker.
In a small mixing bowl,
combine the flour, sugar and salt.
In a saucepan, melt the butter,
and stir in the flour mixture.
When well blended, add the wine and milk.
Cook over a medium heat until thickened,
stirring constantly.
Allow the sauce to boil for
1 minute while stirring.
Pour the sauce over the fish.
Cover and cook on high for 2 1/2 to 3 hours.
Garnish with lemon wedges.
cooking halibut steaks in a
crock pot or slow cooker.
The fish is tender and flaky
swimming in a creamy with sauce.
Ingredients
2 (12 ounces each) halibut steaks
2 tablespoons flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup butter
1/3 cup dry white wine
2/3 cup milk
Lemon wedges
Directions:
Pat the halibut steaks dry and
place them in the slow cooker.
In a small mixing bowl,
combine the flour, sugar and salt.
In a saucepan, melt the butter,
and stir in the flour mixture.
When well blended, add the wine and milk.
Cook over a medium heat until thickened,
stirring constantly.
Allow the sauce to boil for
1 minute while stirring.
Pour the sauce over the fish.
Cover and cook on high for 2 1/2 to 3 hours.
Garnish with lemon wedges.
Denver Omelette
A Denver omelette is made with ham
and onions in this part of the world.
Some people put in pork or Spam.
Ingredients:
2 eggs, beaten
2 teaspoons butter
1/4 cup green bell peppers
2 bias-sliced green onions
1/4 cup cooked ham, diced
1/3 cup sliced fresh mushrooms
salt to taste
black pepper
Directions:
Make the filling:
Melt some butter in a small skillet
Add mushrooms, bell pepper and green onions.
Cook the vegetable mixture until tender.
Stir in ham and heat through;
season with salt and pepper.
Set aside in a small bowl but keep warm.
Beat the eggs together and season
to taste with salt and pepper.
Heat the skillet again,
on medium-high heat.
Add more butter to the skillet.
When the butter stops foaming,
add the eggs and let set for 30 seconds.
Lift the edges of the omelette so that
the uncooked egg runs
under the cooked edges,
coming into contact with the hot pan.
Shake and tilt the pan
to move the uncooked egg.
Keep lifting the edges and tilting
the pan to distribute the egg.
When the top of the omelette is set
but still moist and soft
(after about 2 minutes),
spread the the filling over
one side of the omelette.
Fold the other half of the
omelette over the filling,
and slide it onto a plate.
and onions in this part of the world.
Some people put in pork or Spam.
Ingredients:
2 eggs, beaten
2 teaspoons butter
1/4 cup green bell peppers
2 bias-sliced green onions
1/4 cup cooked ham, diced
1/3 cup sliced fresh mushrooms
salt to taste
black pepper
Directions:
Make the filling:
Melt some butter in a small skillet
Add mushrooms, bell pepper and green onions.
Cook the vegetable mixture until tender.
Stir in ham and heat through;
season with salt and pepper.
Set aside in a small bowl but keep warm.
Beat the eggs together and season
to taste with salt and pepper.
Heat the skillet again,
on medium-high heat.
Add more butter to the skillet.
When the butter stops foaming,
add the eggs and let set for 30 seconds.
Lift the edges of the omelette so that
the uncooked egg runs
under the cooked edges,
coming into contact with the hot pan.
Shake and tilt the pan
to move the uncooked egg.
Keep lifting the edges and tilting
the pan to distribute the egg.
When the top of the omelette is set
but still moist and soft
(after about 2 minutes),
spread the the filling over
one side of the omelette.
Fold the other half of the
omelette over the filling,
and slide it onto a plate.
Tuesday, July 27, 2010
Simple Summer
Green Bean Salad
Make this with fresh picked green beans,
the texture is good and the flavor is great.
Serve this cold on a hot summer day.
Ingredients:
1 pound string beans, ends trimmed
Vegetable oil
1/4 cup chopped garlic
Sugar to taste
Salt to taste
1/2 pound bacon, cooked, grease reserved
Directions:
In a deep fryer heat vegetable
oil to 210 degrees F.
Add chopped garlic and saute
a few minutes until golden brown.
Remove garlic (reserving the oil)
and drain on paper towels.
Deep fry the green beans in the oil
until the skin begins to blister.
Remove the green beans,
transfer to an ice water bath,
and drain completely.
Dry the beans and toss
with the fried garlic.
Season the beans with sugar,
and salt to taste.
Drizzle with reserved bacon grease.
the texture is good and the flavor is great.
Serve this cold on a hot summer day.
Ingredients:
1 pound string beans, ends trimmed
Vegetable oil
1/4 cup chopped garlic
Sugar to taste
Salt to taste
1/2 pound bacon, cooked, grease reserved
Directions:
In a deep fryer heat vegetable
oil to 210 degrees F.
Add chopped garlic and saute
a few minutes until golden brown.
Remove garlic (reserving the oil)
and drain on paper towels.
Deep fry the green beans in the oil
until the skin begins to blister.
Remove the green beans,
transfer to an ice water bath,
and drain completely.
Dry the beans and toss
with the fried garlic.
Season the beans with sugar,
and salt to taste.
Drizzle with reserved bacon grease.
Basil Vinaigrette
Pasta Salad with
Zucchini and Beets
This recipe has red beets, Farfalle pasta,
fresh zucchini in a fresh basil dressing.
It goes together quit fast and is very good.
I cook the pasta first, remove it and cook
the vegetables in the same pasta water.
I like the way the beets turn some
of the farfalle pasta red on the edges.
The first time I made this I added some
freshly grated paresan cheese to it whith
kind of made it have a gritty texture, so
I left it out of this recipe.
Ingredients:
1/2 pound farfalle pasta
1 medium zucchini
1 (15 ounce) can of beets
1/4 cup fresh basil leaves, snipped
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
salt to taste
black pepper to taste
garlic powder to taste
Directions:
In a glass measuring cup,
place the cut up basil leaves,
olive oil, vinegar, sugar, salt,
black pepper and garlic powder.
Stir to combine, microwave on high
for 1 minute twenty seconds.
Bring a pot of salted water to a boil,
add pasta and cook until al-dente.
While that's cooking cut the zucchini
into serving pieces, open and drain beets.
Remove the pasta from hot water
using a slotted spoon, add beets
and zucchini to pot and cook until done.
Do not over cook the zucchini!
Place beets and zucchini with the pasta,
dress with vinegrette mixing well.
Add salt to taste.
Serve with a nice Italian bread.
fresh zucchini in a fresh basil dressing.
It goes together quit fast and is very good.
I cook the pasta first, remove it and cook
the vegetables in the same pasta water.
I like the way the beets turn some
of the farfalle pasta red on the edges.
The first time I made this I added some
freshly grated paresan cheese to it whith
kind of made it have a gritty texture, so
I left it out of this recipe.
Ingredients:
1/2 pound farfalle pasta
1 medium zucchini
1 (15 ounce) can of beets
1/4 cup fresh basil leaves, snipped
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
salt to taste
black pepper to taste
garlic powder to taste
Directions:
In a glass measuring cup,
place the cut up basil leaves,
olive oil, vinegar, sugar, salt,
black pepper and garlic powder.
Stir to combine, microwave on high
for 1 minute twenty seconds.
Bring a pot of salted water to a boil,
add pasta and cook until al-dente.
While that's cooking cut the zucchini
into serving pieces, open and drain beets.
Remove the pasta from hot water
using a slotted spoon, add beets
and zucchini to pot and cook until done.
Do not over cook the zucchini!
Place beets and zucchini with the pasta,
dress with vinegrette mixing well.
Add salt to taste.
Serve with a nice Italian bread.
Farfalle Zucchini
This is a quick to make dish,
tastes good and will feed a crowd
depending on how much pasta and
fresh zucchini you cook in it.
Ingredients:
1/2 pound farfalle
1 medium zucchini
1/2 teaspoon salt
fresh basil leaves
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
freshly grated parmesan cheese
Directions:
Cut zucchini crosswise into 1/8-inch-thick slices.
Cut basil into thin strips and bring a 6-quart
pasta pot three fourths full with salted water
to a boil for farfalle. Cook pasta in boiling water
until al dente and ladle out and reserve
1 cup pasta cooking water. Drain pasta in colander.
While pasta is cooking, in a deep 12-inch
heavy skillet heat oil over moderately high heat
until hot but not smoking and sauté zucchini,
stirring occasionally, until golden and tender,
about 7 minutes. Reduce heat to low and stir
in half of basil. Stir in pasta and butter
and gently toss until butter is melted.
Stir in 1/2 cup reserved pasta water and
gently toss (adding more pasta water as needed
if mixture becomes too dry).
Stir in 1/2 cup Parmigiano-Reggiano,
remaining basil, and salt and pepper to taste.
tastes good and will feed a crowd
depending on how much pasta and
fresh zucchini you cook in it.
Ingredients:
1/2 pound farfalle
1 medium zucchini
1/2 teaspoon salt
fresh basil leaves
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
freshly grated parmesan cheese
Directions:
Cut zucchini crosswise into 1/8-inch-thick slices.
Cut basil into thin strips and bring a 6-quart
pasta pot three fourths full with salted water
to a boil for farfalle. Cook pasta in boiling water
until al dente and ladle out and reserve
1 cup pasta cooking water. Drain pasta in colander.
While pasta is cooking, in a deep 12-inch
heavy skillet heat oil over moderately high heat
until hot but not smoking and sauté zucchini,
stirring occasionally, until golden and tender,
about 7 minutes. Reduce heat to low and stir
in half of basil. Stir in pasta and butter
and gently toss until butter is melted.
Stir in 1/2 cup reserved pasta water and
gently toss (adding more pasta water as needed
if mixture becomes too dry).
Stir in 1/2 cup Parmigiano-Reggiano,
remaining basil, and salt and pepper to taste.
Tropical Fruit Punch
Summertime is the perfect time
to throw a beach party and serve
up a fantastic tasting fruit punch.
This one is a non-alcoholic version.
This is a good one that makes about
22 servings of the best fruit punch.
Ingredients:
14 oz. Sweetened Condensed Milk
6 oz. Orange (Concentrate - thawed)
6 oz. Pineapple (Concentrate - thawed)
8 cups of Club Soda
Mixing Instructions:
Mix well the milk and the
concentrates in a large punch bowl.
Add the Club Soda and stir gently.
Add ice cubes or a large block
of ice and garnish with orange slices.
Serve in punch cups. This punch
makes approximately 22 servings.
to throw a beach party and serve
up a fantastic tasting fruit punch.
This one is a non-alcoholic version.
This is a good one that makes about
22 servings of the best fruit punch.
Ingredients:
14 oz. Sweetened Condensed Milk
6 oz. Orange (Concentrate - thawed)
6 oz. Pineapple (Concentrate - thawed)
8 cups of Club Soda
Mixing Instructions:
Mix well the milk and the
concentrates in a large punch bowl.
Add the Club Soda and stir gently.
Add ice cubes or a large block
of ice and garnish with orange slices.
Serve in punch cups. This punch
makes approximately 22 servings.
Falafel
Falafel is a great quick and easy dish.
This is an authentic recipe that's good.
Ingredients:
1 medium red potato, finely diced
1 bunch parsley, minced
2 medium yellow onions, finely chopped
3 Tbsp oil
3 cups cooked, ground garbanzo beans
1/4 cups sesame seed meal
1 Tbsp yogurt
1/2 tsp garlic powder
1 Tbsp salt
Dash cayenne
1/8 tsp pepper
1 tsp paprika
Juice of 1 lemon
Directions:
Preheat oven to 350 degrees F.
Boil the potato until softened but not mushy.
Meanwhile, sauté onion in oil until soft.
Stir in parsley, cook another minute
and add to the garbanzos.
Mix well with remaining ingredients,
and form into balls or patties,
using about 2 Tbsp for each one.
Place on greased cookie sheets
and bake for 10 minutes on each side.
This is an authentic recipe that's good.
Ingredients:
1 medium red potato, finely diced
1 bunch parsley, minced
2 medium yellow onions, finely chopped
3 Tbsp oil
3 cups cooked, ground garbanzo beans
1/4 cups sesame seed meal
1 Tbsp yogurt
1/2 tsp garlic powder
1 Tbsp salt
Dash cayenne
1/8 tsp pepper
1 tsp paprika
Juice of 1 lemon
Directions:
Preheat oven to 350 degrees F.
Boil the potato until softened but not mushy.
Meanwhile, sauté onion in oil until soft.
Stir in parsley, cook another minute
and add to the garbanzos.
Mix well with remaining ingredients,
and form into balls or patties,
using about 2 Tbsp for each one.
Place on greased cookie sheets
and bake for 10 minutes on each side.
Special Secret
Hot Dog Sauce
This is a favorite recipe for making
a very good sauce used to top hot dogs.
It's got a tomato/ mustard base to it,
with ground beef, herbs and spices.
The longer it cooks, the better the flavor.
Ingredients:
1 pound ground beef
1 teaspoon red pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon cumin powder
1 teaspoon salt
2 medium onions, diced small
1 can (15 oz. size) tomato sauce
1 can (15 oz. size) water
1 tablespoon prepared mustard
Directions:
Brown ground beef in a skillet and drain.
Place all ingredients in saucepan
and simmer for a good 2 hours.
a very good sauce used to top hot dogs.
It's got a tomato/ mustard base to it,
with ground beef, herbs and spices.
The longer it cooks, the better the flavor.
Ingredients:
1 pound ground beef
1 teaspoon red pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon cumin powder
1 teaspoon salt
2 medium onions, diced small
1 can (15 oz. size) tomato sauce
1 can (15 oz. size) water
1 tablespoon prepared mustard
Directions:
Brown ground beef in a skillet and drain.
Place all ingredients in saucepan
and simmer for a good 2 hours.
Fresh Vegetable
Summer Cole Slaw
A sweet summer slaw filled with fresh vegetables.
It tastes even better the second day after
the vegetables have soaked in the marinade.
Ingredients:
1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider vinegar
3 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper to taste
1/2 cup vegetable oil
Directions
In a large salad bowl,
place the cabbage,
onion, green bell pepper,
red bell pepper and carrot.
Combine the vinegar, sugar,
salt, pepper and vegetable oil
in the bowl with the vegetables.
Toss the mixture until the vegetables
are fully coated with the marinade.
It tastes even better the second day after
the vegetables have soaked in the marinade.
Ingredients:
1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider vinegar
3 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper to taste
1/2 cup vegetable oil
Directions
In a large salad bowl,
place the cabbage,
onion, green bell pepper,
red bell pepper and carrot.
Combine the vinegar, sugar,
salt, pepper and vegetable oil
in the bowl with the vegetables.
Toss the mixture until the vegetables
are fully coated with the marinade.
Huli Huli
style Chicken
Picture yourself doing the Hula dance
while enjoying this Hawaiian recipe
for a great tasting broiled chicken.
Ingredients:
5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
Directions:
Arrange chicken, skin side up,
on rack of broiler pan.
Broil 6 to 8 inches from heat
for 10 mintes on each side.
Combine remaining ingredients;
baste chicken and continue broiling
for 10 more minutes on each side,
basting frequently with sauce.
while enjoying this Hawaiian recipe
for a great tasting broiled chicken.
Ingredients:
5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
Directions:
Arrange chicken, skin side up,
on rack of broiler pan.
Broil 6 to 8 inches from heat
for 10 mintes on each side.
Combine remaining ingredients;
baste chicken and continue broiling
for 10 more minutes on each side,
basting frequently with sauce.
Creamy Potato Casserole
This is a recipe for the creamiest
potatoes you will ever have, ever!
Ingredients:
8 to 10 medium potatoes, peeled
1-8 ounce package of softened cream cheese
1-8 ounce container of sour cream
1/2 cup melted butter
1/4 cup chives, chopped
1 clove of garlic, peeled and minced
2 teaspoons of salt or to taste
1 teaspoon sweet smoked paprika
Directions:
Cook potatoes in boiling water until tender.
Drain potatoes and mash.
Beat the cream cheese with an
electric mixer until smooth.
Add potatoes and remaining ingredients
except the paprika,
beat just until combined.
Spoon the mixture into a
lightly buttered 2-quart casserole,
sprinkle with paprika.
Cover and refrigerate overnight.
Remove from refrigerator
15 minutes before baking.
Uncover and bake at 350 degrees F.
for 30 minutes or until
thoroughly heated through.
potatoes you will ever have, ever!
Ingredients:
8 to 10 medium potatoes, peeled
1-8 ounce package of softened cream cheese
1-8 ounce container of sour cream
1/2 cup melted butter
1/4 cup chives, chopped
1 clove of garlic, peeled and minced
2 teaspoons of salt or to taste
1 teaspoon sweet smoked paprika
Directions:
Cook potatoes in boiling water until tender.
Drain potatoes and mash.
Beat the cream cheese with an
electric mixer until smooth.
Add potatoes and remaining ingredients
except the paprika,
beat just until combined.
Spoon the mixture into a
lightly buttered 2-quart casserole,
sprinkle with paprika.
Cover and refrigerate overnight.
Remove from refrigerator
15 minutes before baking.
Uncover and bake at 350 degrees F.
for 30 minutes or until
thoroughly heated through.
Potato and Carrot
Summertime Chowder
Potatoes and carrots make for good eating
in this simple recipe for a chowder.
Ingredients:
2 TBS olive oil
1 cup chicken broth
1/2 tsp pepper
2 TBS flour
2 cups potatoes, peeled and diced
1 cup carrots, sliced
1 cup onion, peeled and finely chopped
3 cups milk
1/2 tsp salt
2 cups sharp cheddar cheese, shredded
3 cups corn, cooked and cut from the cob
Directions:
Heat oil in a Dutch oven.
Add onion and cook until tender.
Stir in chicken broth, potatoes, and carrots.
Simmer until potatoes are tender.
Stir in milk, corn, pepper, and salt,
and heat until simmering.
Mix cheese and flour and add to soup mixture,
stirring constantly until cheese is melted.
in this simple recipe for a chowder.
Ingredients:
2 TBS olive oil
1 cup chicken broth
1/2 tsp pepper
2 TBS flour
2 cups potatoes, peeled and diced
1 cup carrots, sliced
1 cup onion, peeled and finely chopped
3 cups milk
1/2 tsp salt
2 cups sharp cheddar cheese, shredded
3 cups corn, cooked and cut from the cob
Directions:
Heat oil in a Dutch oven.
Add onion and cook until tender.
Stir in chicken broth, potatoes, and carrots.
Simmer until potatoes are tender.
Stir in milk, corn, pepper, and salt,
and heat until simmering.
Mix cheese and flour and add to soup mixture,
stirring constantly until cheese is melted.
Crab Boil Fried
Roma Tomatoes
I've been finding out that Old Bay
crab boil seasoning has many uses
besides tossing some on steamed crabs.
This is a good tasting fried tomato.
Ingredients:
8 Roma or plum tomatoes
Old Bay crab boil seasoning
Cornmeal
Directions:
Wash and slice tomatoes crosswise
into 3/8-inch thick rounds.
Preferably in a non-stick pan,
add a scant tablespoon of vegetable oil
and fill with the sliced tomatoes.
Sprinkle the seasoning on the top side,
then sprinkle the cornmeal on the tomato.
Turn and saute, over medium heat until crisp.
Before turning, add the seasoning and cornmeal
to the other side and crisp again.
If plum tomatoes are not handy and you use ripe,
round tomatoes, add a pinch of sugar
to balance the acidity.
Use more sugar with green tomatoes.
crab boil seasoning has many uses
besides tossing some on steamed crabs.
This is a good tasting fried tomato.
Ingredients:
8 Roma or plum tomatoes
Old Bay crab boil seasoning
Cornmeal
Directions:
Wash and slice tomatoes crosswise
into 3/8-inch thick rounds.
Preferably in a non-stick pan,
add a scant tablespoon of vegetable oil
and fill with the sliced tomatoes.
Sprinkle the seasoning on the top side,
then sprinkle the cornmeal on the tomato.
Turn and saute, over medium heat until crisp.
Before turning, add the seasoning and cornmeal
to the other side and crisp again.
If plum tomatoes are not handy and you use ripe,
round tomatoes, add a pinch of sugar
to balance the acidity.
Use more sugar with green tomatoes.
Pan-Grilled Yellow
and Zucchini Squash
Summer squash are cut up and sauteed
in a garlic and basil olive oil.
Ingredients:
1-1/2 tsp. olive oil
2 medium zucchini, cut in 1" slices
2 medium yellow squash, cut in 1" slices
2 cloves garlic, peeled and minced
1/4 tsp. salt Pinch of black pepper
1 Tbsp. chopped onions
1 tsp. fresh basil, chopped
Directions:
In a 12" non-stick skillet over medium-heat,
warm the oil until hot. Add the squash,
zucchini, onions and garlic.
Cook, stirring frequently, for 6 to 8 minutes,
or until the slices are nicely browned.
Stir in the salt and pepper.
in a garlic and basil olive oil.
Ingredients:
1-1/2 tsp. olive oil
2 medium zucchini, cut in 1" slices
2 medium yellow squash, cut in 1" slices
2 cloves garlic, peeled and minced
1/4 tsp. salt Pinch of black pepper
1 Tbsp. chopped onions
1 tsp. fresh basil, chopped
Directions:
In a 12" non-stick skillet over medium-heat,
warm the oil until hot. Add the squash,
zucchini, onions and garlic.
Cook, stirring frequently, for 6 to 8 minutes,
or until the slices are nicely browned.
Stir in the salt and pepper.
Hot Dog
Pepper Relish
This is a recipe for making
a relish to serve on hot dogs.
or wherever relish is used.
Ingredients:
24 sweet peppers, any color you like
12 large sweet onions
3 cups apple cider vinegar
1-1/2 cups sugar
4 teaspoons salt
2 tablespoons celery seeds
Directions:
Cut and seed peppers. Cut and peel onions.
Run through a food chopper with a coarse blade
(DO NOT use a food processor).
Add all ingredients into a large pot
and boil slowly for 15-20 minutes.
Seal in clean jars using the hot pack method.
a relish to serve on hot dogs.
or wherever relish is used.
Ingredients:
24 sweet peppers, any color you like
12 large sweet onions
3 cups apple cider vinegar
1-1/2 cups sugar
4 teaspoons salt
2 tablespoons celery seeds
Directions:
Cut and seed peppers. Cut and peel onions.
Run through a food chopper with a coarse blade
(DO NOT use a food processor).
Add all ingredients into a large pot
and boil slowly for 15-20 minutes.
Seal in clean jars using the hot pack method.
Tzadziki
Cucumber Dip
Use this simple but delicious dish
as a dip with pita triangles,
as a salad served on lettuce leaves,
or as a cooling side course for grilled
meats and spicy foods such as curry.
Ingredients:
2 medium-size cucumbers
2 cups yogurt
4 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons minced fresh parsley
Directions:
Peel the cucumbers and slice in half lengthwise.
With a spoon, scoop out the seeds and discard.
Grate the cucumber coarsely and place
in a medium-size bowl. Stir in yogurt,
garlic, and salt. Garnish with parsley.
Chill at least 30 minutes and serve.
as a dip with pita triangles,
as a salad served on lettuce leaves,
or as a cooling side course for grilled
meats and spicy foods such as curry.
Ingredients:
2 medium-size cucumbers
2 cups yogurt
4 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons minced fresh parsley
Directions:
Peel the cucumbers and slice in half lengthwise.
With a spoon, scoop out the seeds and discard.
Grate the cucumber coarsely and place
in a medium-size bowl. Stir in yogurt,
garlic, and salt. Garnish with parsley.
Chill at least 30 minutes and serve.
New England
Corn Chowder
Served with fresh baked corn bread
and pickles or pickle relish,
this is a familiar New England supper.
Ingredients:
1/2 cup salt pork, diced
4 tablespoons onion, chopped
1/4 cup celery, chopped
2 tablespoons green pepper, chopped
1 russet potato, peeled and diced
1/2 teaspoon salt
2 cups water
2 tablespoons flour
2 cups warm milk
1 No.2 can creamed corn
chopped parsley
Directions:
Saute the salt pork, then add to the pan
the onions, celery, and green pepper.
Add the potatoes, salt, and water,
and simmer until the potatoes are soft.
Add the flour, milk, and corn,
and heat all together thoroughly.
Sprinkle with finely chopped parsley.
and pickles or pickle relish,
this is a familiar New England supper.
Ingredients:
1/2 cup salt pork, diced
4 tablespoons onion, chopped
1/4 cup celery, chopped
2 tablespoons green pepper, chopped
1 russet potato, peeled and diced
1/2 teaspoon salt
2 cups water
2 tablespoons flour
2 cups warm milk
1 No.2 can creamed corn
chopped parsley
Directions:
Saute the salt pork, then add to the pan
the onions, celery, and green pepper.
Add the potatoes, salt, and water,
and simmer until the potatoes are soft.
Add the flour, milk, and corn,
and heat all together thoroughly.
Sprinkle with finely chopped parsley.
Baked Summer Squash
This is a great tasting recipe
for making a summer squash casserole.
And it can be mixed a day ahead
and stored in the refrigerator
until you're ready to bake it.
This is a good one!
Ingredients:
3 pounds yellow squash or zucchini
1/2 cup (1 stick) butter, melted
1/2 cup chopped onion
2 eggs, lightly beaten
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
Slice the squash.
Boil or steam until tender.
Drain, then mash.
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the squash
with half the melted butter, the onion,
eggs, sugar, salt, and pepper.
Spoon into a 2-quart casserole dish.
Combine the bread crumbs with the
remaining butter and sprinkle over the squash.
Bake for about 45 minutes and serve hot.
for making a summer squash casserole.
And it can be mixed a day ahead
and stored in the refrigerator
until you're ready to bake it.
This is a good one!
Ingredients:
3 pounds yellow squash or zucchini
1/2 cup (1 stick) butter, melted
1/2 cup chopped onion
2 eggs, lightly beaten
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
Slice the squash.
Boil or steam until tender.
Drain, then mash.
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the squash
with half the melted butter, the onion,
eggs, sugar, salt, and pepper.
Spoon into a 2-quart casserole dish.
Combine the bread crumbs with the
remaining butter and sprinkle over the squash.
Bake for about 45 minutes and serve hot.
Yellow Squash
and Onion Saute
This is an easy to make good
tasting recipe for sauteed squash.
Years ago we used bacon grease as
a dressing on vegetables and salads.
You can use olive oil in place of
the bacon fat but bacon fat is best.
Ingredients:
6 large yellow squash sliced
1 medium onion chopped
1 tablespoon bacon grease
salt to taste
black pepper to taste
Directions:
Slice squash into 1/2" slices,
cut slices of squash in half.
In large skillet melt bacon grease,
when melted add the squash and
onions in layers, sprinkling salt
and pepper between layers.
Cover and cook over low heat.
Cook until squash is tender,
about 20 minutes or so.
tasting recipe for sauteed squash.
Years ago we used bacon grease as
a dressing on vegetables and salads.
You can use olive oil in place of
the bacon fat but bacon fat is best.
Ingredients:
6 large yellow squash sliced
1 medium onion chopped
1 tablespoon bacon grease
salt to taste
black pepper to taste
Directions:
Slice squash into 1/2" slices,
cut slices of squash in half.
In large skillet melt bacon grease,
when melted add the squash and
onions in layers, sprinkling salt
and pepper between layers.
Cover and cook over low heat.
Cook until squash is tender,
about 20 minutes or so.
Zucchini and Pasta
I use penne pasta because it's
easy to pick up with a fork.
This recipe is a one pot dish,
you cook the zucchini in the same
pot and along with the pasta.
It's good dressed with either butter
or a red sauce of your choice.
Ingredients:
1 medium zucchini
1/2 pound penne pasta
water
salt to taste
butter or pasta sauce
freshly grated parmesan cheese
Directions:
Put a pot of salted water to boil.
Peel six lines in the zucchini lengthwise,
this is for decoration and looks nice.
Cut up zucchini into 2" dice.
When water is boiling add penne pasta,
stir and bring back to a boil.
Add zucchini and lower heat to simmer.
Cook until pasta and zucchini are tender.
Drain and place in a large bowl.
Dress with butter or a red sauce.
Top with freshly grated parmesan cheese.
easy to pick up with a fork.
This recipe is a one pot dish,
you cook the zucchini in the same
pot and along with the pasta.
It's good dressed with either butter
or a red sauce of your choice.
Ingredients:
1 medium zucchini
1/2 pound penne pasta
water
salt to taste
butter or pasta sauce
freshly grated parmesan cheese
Directions:
Put a pot of salted water to boil.
Peel six lines in the zucchini lengthwise,
this is for decoration and looks nice.
Cut up zucchini into 2" dice.
When water is boiling add penne pasta,
stir and bring back to a boil.
Add zucchini and lower heat to simmer.
Cook until pasta and zucchini are tender.
Drain and place in a large bowl.
Dress with butter or a red sauce.
Top with freshly grated parmesan cheese.
Shrimp and Zucchini
Another great recipe to use up
some of the fresh garden grown
zucchini for this time of year.
Ingredients:
1 medium zucchini, cut into 1/4" slices
3/4 pound shrimp, peeled and de-veined
2 cloves garlic, peeled and minced
3 ounces olive oil
1/8 teaspoon saffron
3/4 cup chicken broth
1/4 cup, chopped fresh parsely
1 lb. uncooked fettucini
Directions:
Set a large pot of salted water to boil.
Once the water is boiling, put in fettucini
stirring every minute or two for 8 minutes.
Drain and set aside.
In a large skillet, heat 2 ounces of Olive Oil
to the pan to get hot on medium-high heat.
Saute the shrimp about 2-3 minutes until just pink.
Remove with a slotted spoon to save the oil.
Add the zucchini and garlic to the pan.
Saute for about 3-4 minutes, until the
zucchini is just turning soft.
The fetturemove and drain well.
Add the broth, parsely, and the saffron.
Return the shrimp to the pan,
and simmer for about 2 minutes.
Toss in the fettucini and let it get hot.
Serve on a large oval dish, and sprinkle
with fresh parsely for garnish.
some of the fresh garden grown
zucchini for this time of year.
Ingredients:
1 medium zucchini, cut into 1/4" slices
3/4 pound shrimp, peeled and de-veined
2 cloves garlic, peeled and minced
3 ounces olive oil
1/8 teaspoon saffron
3/4 cup chicken broth
1/4 cup, chopped fresh parsely
1 lb. uncooked fettucini
Directions:
Set a large pot of salted water to boil.
Once the water is boiling, put in fettucini
stirring every minute or two for 8 minutes.
Drain and set aside.
In a large skillet, heat 2 ounces of Olive Oil
to the pan to get hot on medium-high heat.
Saute the shrimp about 2-3 minutes until just pink.
Remove with a slotted spoon to save the oil.
Add the zucchini and garlic to the pan.
Saute for about 3-4 minutes, until the
zucchini is just turning soft.
The fetturemove and drain well.
Add the broth, parsely, and the saffron.
Return the shrimp to the pan,
and simmer for about 2 minutes.
Toss in the fettucini and let it get hot.
Serve on a large oval dish, and sprinkle
with fresh parsely for garnish.
Bacon and Spinach
Stuffed Mushroom Caps
This is a recipe for baked stuffed mushrooms.
I used frozen spinach, parmesan cheese and
cooked bacon along with garlic and bread crumbs.
These are good, not soggy as some spinach
stuffed mushroom cap recipes tend to be.
Ingredients:
24 medium white mushrooms, wiped clean
2 tablespoon olive oil
4 slices of bacon, finely diced
2 clove2 of garlic, peeled and minced
1 package (10 oz.) frozen,
chopped spinach; thawed and squeezed dry
1/4 cup grated Parmesan cheese
1 to 2 tablespoons bread crumbs
1/4 teaspoon black pepper
Directions:
Preheat oven to 400 degrees F.
Lightly grease a baking sheet.
Carefully remove the mushroom stems
from the caps and chop stems finely.
Brush mushrooms lightly with olive oil.
In a large skillet on med-high heat,
cook the bacon until crisp.
Transfer the bacon to paper towels to drain.
Add the chopped mushroom stems
and garlic to the pan drippings and cook,
stirring until most of the moisture evaporates.
Add the spinach, and stir until the mixture
is heated through, 2-3 minutes.
Add the bacon, Parmesan cheese, bread crumbs,
and the pepper to the pan and mix thoroughly.
Spoon the filling into the mushroom caps,
stuffing as much as you can.
Bake the mushrooms until cooked through,
about 10-12 minutes. Serve hot.
I used frozen spinach, parmesan cheese and
cooked bacon along with garlic and bread crumbs.
These are good, not soggy as some spinach
stuffed mushroom cap recipes tend to be.
Ingredients:
24 medium white mushrooms, wiped clean
2 tablespoon olive oil
4 slices of bacon, finely diced
2 clove2 of garlic, peeled and minced
1 package (10 oz.) frozen,
chopped spinach; thawed and squeezed dry
1/4 cup grated Parmesan cheese
1 to 2 tablespoons bread crumbs
1/4 teaspoon black pepper
Directions:
Preheat oven to 400 degrees F.
Lightly grease a baking sheet.
Carefully remove the mushroom stems
from the caps and chop stems finely.
Brush mushrooms lightly with olive oil.
In a large skillet on med-high heat,
cook the bacon until crisp.
Transfer the bacon to paper towels to drain.
Add the chopped mushroom stems
and garlic to the pan drippings and cook,
stirring until most of the moisture evaporates.
Add the spinach, and stir until the mixture
is heated through, 2-3 minutes.
Add the bacon, Parmesan cheese, bread crumbs,
and the pepper to the pan and mix thoroughly.
Spoon the filling into the mushroom caps,
stuffing as much as you can.
Bake the mushrooms until cooked through,
about 10-12 minutes. Serve hot.
Apple Bacon Salad
This is a great tasting apple salad.
Cooked bacon brings out the best
in the crunchiness of the apple.
I like this as a side with pork.
Ingredients:
6 slices bacon
3 red apples
1 tablespoon brown sugar
black pepper to taste
1/2 teaspoon smoked paprika
1/4 teaspoon mustard
2 tablespoons vinegar
Directions:
In a frypan saute bacon
on medium heat until crisp.
remove and crumble bacon.
Peel, core and slice apples.
In a bowl combine brown sugar, pepper,
paprika,mustard and vinegar.
Add apple slices and cooked bacon,
mix to coat with dressing.
Serve.
Cooked bacon brings out the best
in the crunchiness of the apple.
I like this as a side with pork.
Ingredients:
6 slices bacon
3 red apples
1 tablespoon brown sugar
black pepper to taste
1/2 teaspoon smoked paprika
1/4 teaspoon mustard
2 tablespoons vinegar
Directions:
In a frypan saute bacon
on medium heat until crisp.
remove and crumble bacon.
Peel, core and slice apples.
In a bowl combine brown sugar, pepper,
paprika,mustard and vinegar.
Add apple slices and cooked bacon,
mix to coat with dressing.
Serve.
Monday, July 26, 2010
BLA Sandwich
Bacon lettuce and Apple
A recipe to remember, this is a good one!
A BLT sandwich with apple in place of tomato.
The apple gives this a tasty crunch which
goes really well with the salty bacon.
I made this with rye bread, any bread will do.
You must try this one, it's that good!
Ingredients:
For each sandwich:
2 slices seeded rye bread
1 red apple, peeled and sliced
2 tablespoons Real mayonnaise
4 slices cooked bacon
Iceberg lettuce
Old Bay seasoning
Black pepper to taste
Directions:
Cook bacon,
Assemble sandwich.
Cut in half and enjoy.
A BLT sandwich with apple in place of tomato.
The apple gives this a tasty crunch which
goes really well with the salty bacon.
I made this with rye bread, any bread will do.
You must try this one, it's that good!
Ingredients:
For each sandwich:
2 slices seeded rye bread
1 red apple, peeled and sliced
2 tablespoons Real mayonnaise
4 slices cooked bacon
Iceberg lettuce
Old Bay seasoning
Black pepper to taste
Directions:
Cook bacon,
Assemble sandwich.
Cut in half and enjoy.
Baked Apple
with one Banana
This is so easy to make and so good.
You can adjust the sugar for what ever
you choose to use this tasty dessert with.
The sweet possibilities are endless.
For on ice cream, oatmeal, grits
salads, cooked pasta or noodles.
It tastes fantastic all by itself.
I give this simple recipe five stars!
Ingredient:
For two servings:
1 red apple, peeled
1 ripe banana
1 tablespoon brown sugar
1/2 teaspoon unsalted butter
Dash of cinnamon
Directions:
Cut apple in slices around the core.
Place in a glass 2 cup measuring cup.
Loosely cover and microwave on high
power setting for one minute.
Un-peel banana and cut in 1" slices.
Place on top of apples in measuring cup.
Sprinkle with brown sugar and cinnamon.
Loosely cover and microwave another minute.
Serve as you like to.
You can adjust the sugar for what ever
you choose to use this tasty dessert with.
The sweet possibilities are endless.
For on ice cream, oatmeal, grits
salads, cooked pasta or noodles.
It tastes fantastic all by itself.
I give this simple recipe five stars!
Ingredient:
For two servings:
1 red apple, peeled
1 ripe banana
1 tablespoon brown sugar
1/2 teaspoon unsalted butter
Dash of cinnamon
Directions:
Cut apple in slices around the core.
Place in a glass 2 cup measuring cup.
Loosely cover and microwave on high
power setting for one minute.
Un-peel banana and cut in 1" slices.
Place on top of apples in measuring cup.
Sprinkle with brown sugar and cinnamon.
Loosely cover and microwave another minute.
Serve as you like to.
Baked not Fried
Eggplant Parmesan
This is one way to make eggplant
parmesan without frying them in oil.
Although I believe that olive oil
adds some flavor to the eggplant,
baking them is a lot less work.
And they do taste just as good!
Ingredients:
1 medium eggplant
2 eggs, beaten
1/4 cup milk
2 cups Italian dried bread crumbs
6 cups pasta sauce, divided
1 (16 ounce) package,
mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions:
Preheat oven to 350 degrees F.
Peel the eggpland and slice in 1/4 inch slices.
In a bowl combine eggs with milk to make an egg wash.
Dip eggplant slices in egg wash, then in bread crumbs.
Place in a single layer on a baking sheet.
Bake in oven for about 5 minutes on each side.
In a 9x13 inch baking dish
spread sauce to cover the bottom.
Place eggplant slices in the sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients,
ending with the cheeses.
Sprinkle basil on top.
Bake for 35 minutes, or until golden brown.
Let sit 15 minutes before serving to set up.
parmesan without frying them in oil.
Although I believe that olive oil
adds some flavor to the eggplant,
baking them is a lot less work.
And they do taste just as good!
Ingredients:
1 medium eggplant
2 eggs, beaten
1/4 cup milk
2 cups Italian dried bread crumbs
6 cups pasta sauce, divided
1 (16 ounce) package,
mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions:
Preheat oven to 350 degrees F.
Peel the eggpland and slice in 1/4 inch slices.
In a bowl combine eggs with milk to make an egg wash.
Dip eggplant slices in egg wash, then in bread crumbs.
Place in a single layer on a baking sheet.
Bake in oven for about 5 minutes on each side.
In a 9x13 inch baking dish
spread sauce to cover the bottom.
Place eggplant slices in the sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients,
ending with the cheeses.
Sprinkle basil on top.
Bake for 35 minutes, or until golden brown.
Let sit 15 minutes before serving to set up.
Baked Parmesan
Cheese Crisps
This is so easy it's rediculous.
You can use these as a snack,
garnish or break them up and add
to a garden fresh salad for crunch.
These are really fantastic tasting!
Ingredients:
Parmesan cheese, grated
Vegetable oil spray
Directions:
Preheat oven to 450 degrees F.
Spray a cookie sheet with oil
and then sprinkle with parmesan cheese
and baked for 5-10 minutes until brown.
You can use these as a snack,
garnish or break them up and add
to a garden fresh salad for crunch.
These are really fantastic tasting!
Ingredients:
Parmesan cheese, grated
Vegetable oil spray
Directions:
Preheat oven to 450 degrees F.
Spray a cookie sheet with oil
and then sprinkle with parmesan cheese
and baked for 5-10 minutes until brown.
Corn Pancakes
This morning I picked some fresh corn.
This is a good corn pancake recipe.
It's simple to make and great tasting,
especially with freshly picked corn.
I cheat a little and use a boxed mix,
frankly it tastes just as good as scratch!
Ingredients:
1 1/2 cups pancake mix, (about)
1 cup fresh corn off the cob
1/2 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon salt
maple syrup at the table
Directions:
In a bowl whisk egg, milk,
salt and sugar together.
Add pancake mix and stir to combine.
You will have to adjust the mixture
by adding more milk or mix to make a
fairly wet pancake mixture.
Add corn and let sit while you
heat up a grill pan to medium heat.
Pour 2 tablespoons batter in griddle
as many as will fit comfortably.
Grill until botom is browned and
bubbles appear on top of the pancakes.
Turn with a spatula, cook a few more
minutes until done. Remove and keep
warm while you make the rest of them.
Serve with maple syrup on the table.
This is a good corn pancake recipe.
It's simple to make and great tasting,
especially with freshly picked corn.
I cheat a little and use a boxed mix,
frankly it tastes just as good as scratch!
Ingredients:
1 1/2 cups pancake mix, (about)
1 cup fresh corn off the cob
1/2 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon salt
maple syrup at the table
Directions:
In a bowl whisk egg, milk,
salt and sugar together.
Add pancake mix and stir to combine.
You will have to adjust the mixture
by adding more milk or mix to make a
fairly wet pancake mixture.
Add corn and let sit while you
heat up a grill pan to medium heat.
Pour 2 tablespoons batter in griddle
as many as will fit comfortably.
Grill until botom is browned and
bubbles appear on top of the pancakes.
Turn with a spatula, cook a few more
minutes until done. Remove and keep
warm while you make the rest of them.
Serve with maple syrup on the table.
Classic Grilled Corn
This is an easy way to cook corn.
A quick, healthy and delicious
addition to any summer time meal!
Ingredients:
1 tbsp. kosher salt
8 ears fresh sweet corn
8 tbsp. Extra Virgin Olive Oil
Directions:
Preheat grill to medium high.
Bring 6 qts. of salted water to a boil.
Add the corn and boil for seven minutes,
remove and set aside. In a small bowl,
whisk remaining ingredients together.
Grill corn until lightly charred.
Baste corn with oil before serving.
A quick, healthy and delicious
addition to any summer time meal!
Ingredients:
1 tbsp. kosher salt
8 ears fresh sweet corn
8 tbsp. Extra Virgin Olive Oil
Directions:
Preheat grill to medium high.
Bring 6 qts. of salted water to a boil.
Add the corn and boil for seven minutes,
remove and set aside. In a small bowl,
whisk remaining ingredients together.
Grill corn until lightly charred.
Baste corn with oil before serving.
Orange Cornmeal Muffins
This is a fantastic cornmeal muffin.
Light, fluffy with great orange taste.
This recipe has chopped pecans in it,
omit them if desired it will be fine.
I garnish these by topping them
with a slice of a fresh sliced orange.
Ingredients:
2 cups cornbread mix
2 tablespoons sugar
1 teaspoon grated orange rind
1 egg
1 cup milk
1/4 cup orange juice
1/2 cup pecans, chopped
1 tablespoon butter
Directions:
Place a 10-inch cast-iron skillet
or 9 inch square baking pan
in oven while preheating to 425 degrees F.
Combine Cornbread Mix, sugar and orange rind.
In small bowl, beat together egg,
milk and orange juice.
Stir into cornbread mixture.
Fold in pecans, stirring until moistened.
Remove skillet from oven.
Coat with the butter.
Pour batter into hot pan.
Bake for 20-25 minutes until golden brown.
Light, fluffy with great orange taste.
This recipe has chopped pecans in it,
omit them if desired it will be fine.
I garnish these by topping them
with a slice of a fresh sliced orange.
Ingredients:
2 cups cornbread mix
2 tablespoons sugar
1 teaspoon grated orange rind
1 egg
1 cup milk
1/4 cup orange juice
1/2 cup pecans, chopped
1 tablespoon butter
Directions:
Place a 10-inch cast-iron skillet
or 9 inch square baking pan
in oven while preheating to 425 degrees F.
Combine Cornbread Mix, sugar and orange rind.
In small bowl, beat together egg,
milk and orange juice.
Stir into cornbread mixture.
Fold in pecans, stirring until moistened.
Remove skillet from oven.
Coat with the butter.
Pour batter into hot pan.
Bake for 20-25 minutes until golden brown.
Black Eyed Peas
Greak Spinach Salad
I’ve played around with greens in salads a lot,
while spinach is a familiar green for people,
almost anything works in salads, Lettuces,
purslane, parsley, arugula, watercress, etc.
Ingredients:
2 (15 ounce) cans black-eyed peas, rinsed
Salt to taste
7 ounces feta cheese
8 ounces sun-dried tomatoes in oil
1 cup black Kalamata olives
1 onion, peeled and chopped
1 garlic clove, peeled and minced
1 pound fresh spinach, washed, chopped
Zest and juice of a lemon
Directions:
Add the spinach to a large bowl.
Crumble the feta cheese into the bowl
and add all the other ingredients
except the lemon juice. Mix well.
Add the black-eyed peas to the salad,
mix well and serve.
Squirt some lemon juice over each serving.
while spinach is a familiar green for people,
almost anything works in salads, Lettuces,
purslane, parsley, arugula, watercress, etc.
Ingredients:
2 (15 ounce) cans black-eyed peas, rinsed
Salt to taste
7 ounces feta cheese
8 ounces sun-dried tomatoes in oil
1 cup black Kalamata olives
1 onion, peeled and chopped
1 garlic clove, peeled and minced
1 pound fresh spinach, washed, chopped
Zest and juice of a lemon
Directions:
Add the spinach to a large bowl.
Crumble the feta cheese into the bowl
and add all the other ingredients
except the lemon juice. Mix well.
Add the black-eyed peas to the salad,
mix well and serve.
Squirt some lemon juice over each serving.
Sweet Apple Soup
This recipe uses sweet potatoes,
apples and spices to make a warm
soup good for a cold autumn day.
Roasting the potato apple and onion
give this soup a nice earthy flavor.
Ingredients:
2 sweet potatoes, peeled, cut 1/2" pieces
1 sweet apple, peeled, cut into 1/2" pieces
1 medium onion, peeled and cut into pieces
2 cloves garlic, peeled, halved
3 Tbsp olive oil
Salt and pepper to taste
3-4 cups chicken or vegetable broth
1/2 cup sour cream, for serving
Instructions:
Preheat oven to 450 degrees F.
Place sweet potatoes, apple, onion
and garlic in roasting pan.
Toss with oil, season with salt and pepper.
Roast, tossing once or twice until
soft and onions are starting to brown,
about 20-25 minutes.
Place 1/2 mixture in food processor,
adding just enough broth to cover.
Puree, pouring in more broth until
soup is smooth and not too thick.
Repeat with rest of mixture.
Warm by simmering in a saucepan
add optional sour cream and serve.
apples and spices to make a warm
soup good for a cold autumn day.
Roasting the potato apple and onion
give this soup a nice earthy flavor.
Ingredients:
2 sweet potatoes, peeled, cut 1/2" pieces
1 sweet apple, peeled, cut into 1/2" pieces
1 medium onion, peeled and cut into pieces
2 cloves garlic, peeled, halved
3 Tbsp olive oil
Salt and pepper to taste
3-4 cups chicken or vegetable broth
1/2 cup sour cream, for serving
Instructions:
Preheat oven to 450 degrees F.
Place sweet potatoes, apple, onion
and garlic in roasting pan.
Toss with oil, season with salt and pepper.
Roast, tossing once or twice until
soft and onions are starting to brown,
about 20-25 minutes.
Place 1/2 mixture in food processor,
adding just enough broth to cover.
Puree, pouring in more broth until
soup is smooth and not too thick.
Repeat with rest of mixture.
Warm by simmering in a saucepan
add optional sour cream and serve.
Grilled Catfish
with Lemon Parsley
Some tastes were just made to go together,
like catfish and a lemon parsley sauce.
I made this recipe for grilled catfish
but any firm white fish will be fine.
Ingredients:
3 pounds catfish filets
Salt and pepper to taste
1 cup flour
3 eggs, beaten
2 cups dry bread crumbs
1/2 cup butter
Lemon-Parsley Sauce:
1 cup lemon juice
1 cup dried parsley flakes
1 cup minced onion
Directions:
Combine sauce ingredients in a small bowl.
Season the fish with salt and pepper.
Then roll the fish in flour
and dip into the egg.
Press both sides of the fish pieces
firmly into the bread crumbs to coat well.
Drizzle half the butter on one side
and cook for 4-5 minutes,
placing the fish on the grill about
4" above medium-hot coals.
Drizzle the remaining butter
over the fish, turn, and cook
for another 4-5 minutes
or until the fish flakes
easily with a fork.
Transfer to a serving platter
and spoon the sauce over the top
of the catfish or serve it on the side.
Makes 8-12 servings.
like catfish and a lemon parsley sauce.
I made this recipe for grilled catfish
but any firm white fish will be fine.
Ingredients:
3 pounds catfish filets
Salt and pepper to taste
1 cup flour
3 eggs, beaten
2 cups dry bread crumbs
1/2 cup butter
Lemon-Parsley Sauce:
1 cup lemon juice
1 cup dried parsley flakes
1 cup minced onion
Directions:
Combine sauce ingredients in a small bowl.
Season the fish with salt and pepper.
Then roll the fish in flour
and dip into the egg.
Press both sides of the fish pieces
firmly into the bread crumbs to coat well.
Drizzle half the butter on one side
and cook for 4-5 minutes,
placing the fish on the grill about
4" above medium-hot coals.
Drizzle the remaining butter
over the fish, turn, and cook
for another 4-5 minutes
or until the fish flakes
easily with a fork.
Transfer to a serving platter
and spoon the sauce over the top
of the catfish or serve it on the side.
Makes 8-12 servings.
Crock Pot
Scalloped Potatoes
In this recipe I used whole red potatoes
but I'm sure this will be fine using
any less starchy potato like russets.
Ingredients:
2 lbs small red potatoes, quartered
2 (8oz) packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope ranch salad dressing mix
1 tablespoon milk
black pepper to taste
Directions:
Place potatoes in crockpot.
Sprinkle with black pepper.
In a bowl beat together cream cheese,
soup, salad dressing mix and milk.
Stir into potatoes.
Cover and cook on low for
8 hours or until potatoes are tender.
but I'm sure this will be fine using
any less starchy potato like russets.
Ingredients:
2 lbs small red potatoes, quartered
2 (8oz) packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope ranch salad dressing mix
1 tablespoon milk
black pepper to taste
Directions:
Place potatoes in crockpot.
Sprinkle with black pepper.
In a bowl beat together cream cheese,
soup, salad dressing mix and milk.
Stir into potatoes.
Cover and cook on low for
8 hours or until potatoes are tender.
Shrimp Scampi
with White Wine
This is another of my attempts
for making a better shrimp scampi.
You must use butter, not margerine.
I had to go out and by a bottle
of cheap white wine just to make this.
Ingredients:
1 lb shrimp, peeled and deveined
1 cup cheap dry white wine
1/2 cup unsalted butter
6 cloves garlic, roasted and minced
1/4 cup dry Italian breadcrumbs
Directions:
Preheat oven to 350 degrees F.
Combine shrimp, wine, butter
garlic and breadcrumbs in a bowl.
Pour into a baking dish.
Bake for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it turns pink.
for making a better shrimp scampi.
You must use butter, not margerine.
I had to go out and by a bottle
of cheap white wine just to make this.
Ingredients:
1 lb shrimp, peeled and deveined
1 cup cheap dry white wine
1/2 cup unsalted butter
6 cloves garlic, roasted and minced
1/4 cup dry Italian breadcrumbs
Directions:
Preheat oven to 350 degrees F.
Combine shrimp, wine, butter
garlic and breadcrumbs in a bowl.
Pour into a baking dish.
Bake for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it turns pink.
Cheese Biscuits
These are just about like the cheese
biscuits served at the lobster restaraunt.
I tweeked around with the ingredients and
made my family sick of trying them but
these are good and really a close clone.
The first few tries I made them using
Crisco which wasn't the right texture.
Use cold butter for fluffier biscuits.
Ingredients:
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup cold butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes
Heat oven to 450 degrees F.
Mix Bisquick, garlic powder,
milk and cheese until well blended.
Drop dough by spoonfuls onto
ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder,
old bay, parsley and salt.
Melt in microwave for 20 seconds.
Serve with biscuits.
biscuits served at the lobster restaraunt.
I tweeked around with the ingredients and
made my family sick of trying them but
these are good and really a close clone.
The first few tries I made them using
Crisco which wasn't the right texture.
Use cold butter for fluffier biscuits.
Ingredients:
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup cold butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes
Heat oven to 450 degrees F.
Mix Bisquick, garlic powder,
milk and cheese until well blended.
Drop dough by spoonfuls onto
ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder,
old bay, parsley and salt.
Melt in microwave for 20 seconds.
Serve with biscuits.
Beet and
Orange Salad
I made this awesome beet salad
it was so good and addictive.
Fresh beets and blood oranges.
In a honey and mustard dressing.
Ingredients:
1 large beet
1 blood orange
zest from said orange
1/4 cup canola oil
1/4 cup cider vinegar
1 teaspoon dijon mustard
2 tablespoon honey
1/2 teaspoon salt
12 teaspoon black pepper
Directions:
Heat oven to 425 F.
Wrap beet in tin foil and place in
oven to roast for an hour,
hour and a quarter or so.
Unwrap and let the beet cool.
Rinse beet under cold running water,
peel the skin off the beet.
Chop into about inch dice.
Zest the orange, then slice off the peel.
cut in half then into thin slices.
Add to the beets.
In another bowl, add the oil, vinegar,
mustard, honey, orange zest, salt,
and pepper, and whisk to combine.
Pour about 3 Tablespoons of the vinaigrette
over the beets/oranges and toss to mix well.
it was so good and addictive.
Fresh beets and blood oranges.
In a honey and mustard dressing.
Ingredients:
1 large beet
1 blood orange
zest from said orange
1/4 cup canola oil
1/4 cup cider vinegar
1 teaspoon dijon mustard
2 tablespoon honey
1/2 teaspoon salt
12 teaspoon black pepper
Directions:
Heat oven to 425 F.
Wrap beet in tin foil and place in
oven to roast for an hour,
hour and a quarter or so.
Unwrap and let the beet cool.
Rinse beet under cold running water,
peel the skin off the beet.
Chop into about inch dice.
Zest the orange, then slice off the peel.
cut in half then into thin slices.
Add to the beets.
In another bowl, add the oil, vinegar,
mustard, honey, orange zest, salt,
and pepper, and whisk to combine.
Pour about 3 Tablespoons of the vinaigrette
over the beets/oranges and toss to mix well.
Grilled Zucchini
This recipe is so simple to make,
looks impressive and tastes great.
The zucchini takes on grill marks
and the smoky just barbecued flavor.
Ingredients:
4 small zucchini (about 2 pounds),
thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspoon crushed red pepper
kosher salt
Directions:
Grill the zucchini until tender
and slightly charred,
3 to 4 minutes per side.
Toss in a large bowl with the basil,
red pepper, 1/2 teaspoon salt,
and the remaining tablespoon of oil.
looks impressive and tastes great.
The zucchini takes on grill marks
and the smoky just barbecued flavor.
Ingredients:
4 small zucchini (about 2 pounds),
thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspoon crushed red pepper
kosher salt
Directions:
Grill the zucchini until tender
and slightly charred,
3 to 4 minutes per side.
Toss in a large bowl with the basil,
red pepper, 1/2 teaspoon salt,
and the remaining tablespoon of oil.
Feta Cheese Dip
This is a great dip for fresh veggies.
Toasted pita bread or corn chips dip.
Ingredients:
1/2 pound feta cheese, crumbled
1 1/2 cups plain yogurt
1 cup sour cream
3 tablespoons chopped garlic
1/4 teaspoon freshly ground black pepper
Directions:
Blend all ingredients together until smooth.
Serve with pita bread.
Toasted pita bread or corn chips dip.
Ingredients:
1/2 pound feta cheese, crumbled
1 1/2 cups plain yogurt
1 cup sour cream
3 tablespoons chopped garlic
1/4 teaspoon freshly ground black pepper
Directions:
Blend all ingredients together until smooth.
Serve with pita bread.
Fettuccini with
Prosciutto and Peas
This is a classic Tuscany dish,
made with salty prosciutto
a spring fresh sweet green peas.
Ingredients:
1/2 pound uncooked fettuccini noodles
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/4 cup white wine
1 cup heavy cream
1/2 cup plus 2 tablespoons,
freshly grated Parmigiano-Reggiano, divided
1/4 pound julienned prosciutto ham
3/4 cup sweet peas
Dash kosher salt
Dash freshly cracked black pepper
Directions:
Cook pasta according to package directions.
Chill in ice water. Drain thoroughly
and set aside until ready to use.
Place a medium-size saute pan over medium heat.
When pan is hot, add unsalted
butter to pan to melt.
When butter is liquid and hot,
add shallots and saute for 1 minute
or until shallots begin to brown.
Deglaze the pan with white wine
and let reduce in volume by half.
Add heavy cream and let simmer 1 minute.
Reduce heat to low and add the
1/2 cup Parmigiano-Reggiano,
stirring until the cheese melts.
Add salt and pepper.
Add the prosciutto and peas to the pan.
When mixture is hot,
add cooked pasta to the pan
and toss until well-combined.
Pour onto platter and top with 2
tablespoons Parmigiano-Reggiano
and additional black pepper.
made with salty prosciutto
a spring fresh sweet green peas.
Ingredients:
1/2 pound uncooked fettuccini noodles
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/4 cup white wine
1 cup heavy cream
1/2 cup plus 2 tablespoons,
freshly grated Parmigiano-Reggiano, divided
1/4 pound julienned prosciutto ham
3/4 cup sweet peas
Dash kosher salt
Dash freshly cracked black pepper
Directions:
Cook pasta according to package directions.
Chill in ice water. Drain thoroughly
and set aside until ready to use.
Place a medium-size saute pan over medium heat.
When pan is hot, add unsalted
butter to pan to melt.
When butter is liquid and hot,
add shallots and saute for 1 minute
or until shallots begin to brown.
Deglaze the pan with white wine
and let reduce in volume by half.
Add heavy cream and let simmer 1 minute.
Reduce heat to low and add the
1/2 cup Parmigiano-Reggiano,
stirring until the cheese melts.
Add salt and pepper.
Add the prosciutto and peas to the pan.
When mixture is hot,
add cooked pasta to the pan
and toss until well-combined.
Pour onto platter and top with 2
tablespoons Parmigiano-Reggiano
and additional black pepper.
Toasted Almonds
These are so good tasting,
simply sweetened with honey.
Great spooned over ice cream.
They make great gifts too!
Ingredients:
1 3/4 cups whole almonds
1 cup clover honey
Directions:
Toast almonds in a 350 degree F.
oven for about 10 minutes or so,
stirring once or twice, until golden.
Cool toasted almonds on a wire rack.
Place almonds in a clean 1-pint jar.
Add honey slowly, using a table knife
or narrow spatula to help clover honey
drizzle down through the almonds. Cover.
Store in a cool, dry place for up to 1 month.
Freeze for longer storage.
simply sweetened with honey.
Great spooned over ice cream.
They make great gifts too!
Ingredients:
1 3/4 cups whole almonds
1 cup clover honey
Directions:
Toast almonds in a 350 degree F.
oven for about 10 minutes or so,
stirring once or twice, until golden.
Cool toasted almonds on a wire rack.
Place almonds in a clean 1-pint jar.
Add honey slowly, using a table knife
or narrow spatula to help clover honey
drizzle down through the almonds. Cover.
Store in a cool, dry place for up to 1 month.
Freeze for longer storage.
Batter Fried
Filet of Fish
This recipe makes for the best batter
dipped and fried fish I've ever eaten.
It's a good authentic fried fish recipe.
The fish side of fish and chips.
Ingredients:
8 oz all-purpose flour
Pinch of Kosher salt
1 teaspoon baking powder
5 ounces seltzer water
5 ounces beer
4 (6 oz) filets of cod or pollock
Vegetable oil
Malt vinegar
Directions:
Put dry ingredients in a bowl.
Add seltzer and beer.
Whisk until lumps are gone.
Coat filets of cod or Pollock.
Add vegetable oil and fill halfway up the pan.
Flour the fish and shake off excess.
Put in batter, then gently lay the filet into oil.
(oil should be about 360 degrees) 4-6 minutes.
Drain on paper towels.
Serve with malt vinegar.
dipped and fried fish I've ever eaten.
It's a good authentic fried fish recipe.
The fish side of fish and chips.
Ingredients:
8 oz all-purpose flour
Pinch of Kosher salt
1 teaspoon baking powder
5 ounces seltzer water
5 ounces beer
4 (6 oz) filets of cod or pollock
Vegetable oil
Malt vinegar
Directions:
Put dry ingredients in a bowl.
Add seltzer and beer.
Whisk until lumps are gone.
Coat filets of cod or Pollock.
Add vegetable oil and fill halfway up the pan.
Flour the fish and shake off excess.
Put in batter, then gently lay the filet into oil.
(oil should be about 360 degrees) 4-6 minutes.
Drain on paper towels.
Serve with malt vinegar.
Zucchini, Beef
Macaroni and Cheese
With garden fresh zucchini you need
good recipes just to use it all up.
I made this stuffed zucchini using beef,
elbow macaroni and chedder cheese.
This is a good summer-time meal.
Ingredients:
2 zucchini
1 box macaroni and cheese
1 pound ground beef
1 pound shredded chedder cheese
1 onion, peeled and chopped
Directions:
Cook macaroni and cheese per package directions.
Cut zucchini in half lengthwise, and
remove seeds creating a place for stuffing.
In a skillet saute ground beef and onions,
stirring until beef is browned, drain fat.
Add beef to macaroni and mix to combine.
Stuff zucchini shells and place them in a
microwave safe dish, cover with plastic wrap.
Place in microwave on high power until
the zucchini is cooked through, cooking time
will depend on the size of the zucchini.
good recipes just to use it all up.
I made this stuffed zucchini using beef,
elbow macaroni and chedder cheese.
This is a good summer-time meal.
Ingredients:
2 zucchini
1 box macaroni and cheese
1 pound ground beef
1 pound shredded chedder cheese
1 onion, peeled and chopped
Directions:
Cook macaroni and cheese per package directions.
Cut zucchini in half lengthwise, and
remove seeds creating a place for stuffing.
In a skillet saute ground beef and onions,
stirring until beef is browned, drain fat.
Add beef to macaroni and mix to combine.
Stuff zucchini shells and place them in a
microwave safe dish, cover with plastic wrap.
Place in microwave on high power until
the zucchini is cooked through, cooking time
will depend on the size of the zucchini.
Saturday, July 24, 2010
Pulled Pork BBQ Sauce
This is the sauce you add to pork
after it has been smoked and pulled.
It's best to combine it with the
pork in a saucepan over a low heat.
Ingredients:
1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne
Directions:
Combine water and brown sugar
and stir until dissolved.
Combine with remaining ingredients.
Add slowly to pulled pork while mixing.
The pulled pork should be lightly
and evenly coated, neither dry nor soupy.
after it has been smoked and pulled.
It's best to combine it with the
pork in a saucepan over a low heat.
Ingredients:
1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne
Directions:
Combine water and brown sugar
and stir until dissolved.
Combine with remaining ingredients.
Add slowly to pulled pork while mixing.
The pulled pork should be lightly
and evenly coated, neither dry nor soupy.
Apple Beet Salad
Apples go well with canned beets.
Try this salad, you'll like it.
Ingredients:
4 Granny Smith apples,
peeled, cored, and sliced
16 ounces beets — drained
1/2 cup sliced radishes
1/4 cup diagonally sliced green onions
1/4 cup vinegar
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon ground allspice
Salt and pepper to taste
1 Dash hot sauce (optional)
Directions:
In large bowl, combine apples,
beets, radishes, and green onions.
In small bowl, vinegar, olive oil,
sugar, allspice, salt, pepper, and,
if desired, hot sauce; pour over
apple mixture and toss well.
Cover and refrigerate,
at least 1 hour before serving.
Try this salad, you'll like it.
Ingredients:
4 Granny Smith apples,
peeled, cored, and sliced
16 ounces beets — drained
1/2 cup sliced radishes
1/4 cup diagonally sliced green onions
1/4 cup vinegar
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon ground allspice
Salt and pepper to taste
1 Dash hot sauce (optional)
Directions:
In large bowl, combine apples,
beets, radishes, and green onions.
In small bowl, vinegar, olive oil,
sugar, allspice, salt, pepper, and,
if desired, hot sauce; pour over
apple mixture and toss well.
Cover and refrigerate,
at least 1 hour before serving.
Peanut Butter Oatmeal
I like oatmeal in the morning with
fresh berries most of the time.
For a quick and delicious breakfast
try this tasty peanut butter oatmeal.
Ingredients:
2 cups water
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1/3 cup well-packed brown sugar
1/4 cup creamy peanut butter
2 tablespoons unsalted butter
Directions:
In a medium saucepan bring the
water and salt to boiling.
Add the quick-cooking oats
and boil for 1 minute.
Remove from heat.
Stir in the brown sugar,
peanut butter, and the butter.
When well mixed, grab a spoon and enjoy!
fresh berries most of the time.
For a quick and delicious breakfast
try this tasty peanut butter oatmeal.
Ingredients:
2 cups water
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1/3 cup well-packed brown sugar
1/4 cup creamy peanut butter
2 tablespoons unsalted butter
Directions:
In a medium saucepan bring the
water and salt to boiling.
Add the quick-cooking oats
and boil for 1 minute.
Remove from heat.
Stir in the brown sugar,
peanut butter, and the butter.
When well mixed, grab a spoon and enjoy!
Glazed Radishes
I always seem to have a bag of
radishes in the refrigerator.
Here's one recipe to use them up.
I took my glazed carrot recipe and
basically used radishes instead.
Ingredients:
1 pound radishes
3 tablespoons unsalted butter
2 tablespoons sugar
4 tablespoons dry sherry
vegetable stock
salt to taste
black pepper to taste
parsley
Directions:
Trim, wash and remove leaves from radishes.
Melt butter in a frying pan,
add sugar and stir over
medium heat until the sugar is dissolved.
Add the whole radishes and fry,
stirring, for 2 minutes.
Add dry sherry, cover and
cook for 8-10 minutes until al dente.
Stir occasionally and add
vegetable stock as necessary.
Season with salt and pepper
and garnish with parsley.
radishes in the refrigerator.
Here's one recipe to use them up.
I took my glazed carrot recipe and
basically used radishes instead.
Ingredients:
1 pound radishes
3 tablespoons unsalted butter
2 tablespoons sugar
4 tablespoons dry sherry
vegetable stock
salt to taste
black pepper to taste
parsley
Directions:
Trim, wash and remove leaves from radishes.
Melt butter in a frying pan,
add sugar and stir over
medium heat until the sugar is dissolved.
Add the whole radishes and fry,
stirring, for 2 minutes.
Add dry sherry, cover and
cook for 8-10 minutes until al dente.
Stir occasionally and add
vegetable stock as necessary.
Season with salt and pepper
and garnish with parsley.
Avocado on Toast
This is good as a midnight snack.
I like this on whole wheat bread.
Ingredients:
1 fresh avocado
unsalted butter
slices of whole wheat 9-grain bread
sea salt
black pepper
Directions:
Toast your pieces of bread,
spread some butter on them,
spread a generous amount of ripe avocado,
and sprinkle some sea salt
and fresh ground pepper.
I like this on whole wheat bread.
Ingredients:
1 fresh avocado
unsalted butter
slices of whole wheat 9-grain bread
sea salt
black pepper
Directions:
Toast your pieces of bread,
spread some butter on them,
spread a generous amount of ripe avocado,
and sprinkle some sea salt
and fresh ground pepper.
Chocolate Chili
Barbecue Sauce
Straight from Hershey Pennsalvania,
here is a recipe for chocolate BBQ.
The inventors of this sauce used it
on beef tenderloin and scallops recipes,
it works just fine as a regular barbecue sauce.
Ingredients:
4 ounces of apple cider vinegar
8 ounces of your favorite barbecue sauce
14 ounces of vegetable stock
1 tablespoon butter
1/2 onion, diced small
2 Roma tomatoes, diced small
2 tablespoons chopped fresh cilantro
4 minced garlic cloves
2 teaspoons brown sugar
4 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 ounces dark chocolate
Directions:
Melt butter over medium heat in a saucepan,
add the onion and garlic, saute for five minutes.
Stir in the tomatoes, and continue sauteing
for five more minutes before
adding the sugar and chili powder.
Mix it thoroughly, then cook it
for five more minutes. Next,
reduce the mixture in the vinegar
until it has a pasty consistency.
At that point, add in everything else
except the cilantro and chocolate,
and bring it all to a boil after mixing well.
Then lower the heat and
let it simmer for half an hour.
Finally, add the cilantro and chocolate,
and let the mix simmer for another
five minutes before removing it from
the heat and letting it stand for ten minutes.
Then puree the sauce in a blender,
and pour it into a container to cool.
Refrigerate for at least 12 hours before use.
here is a recipe for chocolate BBQ.
The inventors of this sauce used it
on beef tenderloin and scallops recipes,
it works just fine as a regular barbecue sauce.
Ingredients:
4 ounces of apple cider vinegar
8 ounces of your favorite barbecue sauce
14 ounces of vegetable stock
1 tablespoon butter
1/2 onion, diced small
2 Roma tomatoes, diced small
2 tablespoons chopped fresh cilantro
4 minced garlic cloves
2 teaspoons brown sugar
4 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 ounces dark chocolate
Directions:
Melt butter over medium heat in a saucepan,
add the onion and garlic, saute for five minutes.
Stir in the tomatoes, and continue sauteing
for five more minutes before
adding the sugar and chili powder.
Mix it thoroughly, then cook it
for five more minutes. Next,
reduce the mixture in the vinegar
until it has a pasty consistency.
At that point, add in everything else
except the cilantro and chocolate,
and bring it all to a boil after mixing well.
Then lower the heat and
let it simmer for half an hour.
Finally, add the cilantro and chocolate,
and let the mix simmer for another
five minutes before removing it from
the heat and letting it stand for ten minutes.
Then puree the sauce in a blender,
and pour it into a container to cool.
Refrigerate for at least 12 hours before use.
Friday, July 23, 2010
Ricotta Cheese
Pepperoni Pizza
This is a recipe I made using creamy
ricotta cheese as a sauce for a pizza.
Topped with fresh vegetables and
some sliced pepperoni, it's a good one.
The cheese sets up like a casserole on
top of a crispy yet chewy pizza crust.
Ingredients:
1 pizza dough
2 cups ricotta cheese
2 large eggs, whites only
1 cup sliced mushrooms
1 teaspoon dried oregano
1/2 teaspoon salt
20 slices pepperoni
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1/2 cup chopped red onion
corn meal
Directions:
Move one oven grat to top position,
another in the lowest position of oven.
Preheat oven to 425 degrees F.
In a mixing bowl combine ricotta cheese,
egg whites,oregano, salt, and all vegetables.
Roll out pizza dough to desired size.
Dust baking sheet with corn meal.
Place dough in baking pan.
Top with ricotta cheese mixture.
Arrange pepperoni slices on top.
Sprinkle with some more oregano.
Bake for about 15 minutes
until bottom of crust is brown.
Remove pizza from oven and turn on broiler.
Cover edge of crust with aluminum foil.
Place pizza on top oven grate and broil
until top is set well and pizza done.
Remove, slice and serve.
ricotta cheese as a sauce for a pizza.
Topped with fresh vegetables and
some sliced pepperoni, it's a good one.
The cheese sets up like a casserole on
top of a crispy yet chewy pizza crust.
Ingredients:
1 pizza dough
2 cups ricotta cheese
2 large eggs, whites only
1 cup sliced mushrooms
1 teaspoon dried oregano
1/2 teaspoon salt
20 slices pepperoni
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1/2 cup chopped red onion
corn meal
Directions:
Move one oven grat to top position,
another in the lowest position of oven.
Preheat oven to 425 degrees F.
In a mixing bowl combine ricotta cheese,
egg whites,oregano, salt, and all vegetables.
Roll out pizza dough to desired size.
Dust baking sheet with corn meal.
Place dough in baking pan.
Top with ricotta cheese mixture.
Arrange pepperoni slices on top.
Sprinkle with some more oregano.
Bake for about 15 minutes
until bottom of crust is brown.
Remove pizza from oven and turn on broiler.
Cover edge of crust with aluminum foil.
Place pizza on top oven grate and broil
until top is set well and pizza done.
Remove, slice and serve.
Roasted Garlic Pesto
I like a good fresh basil pesto sauce
and thought it would be even better
using roasted garlic in it, I was right.
This is an amazing tasting pesto sauce.
Ingredients:
1 large Garlic Bulb
1/2 cup Olive Oil
4 oz Pine Nuts
6 oz Fresh Parmesan, grated
2 cups basil leaves, chopped
Directions:
Slice off the top of the garlic bulb,
rub with oil and wrap it in foil.
Roast in 350 degree F. oven
for 45 minutes to an hour.
Remove and set aside.
Place pine nuts and half of
the parmesan in a food processor
and pulse 4 or 5 times.
Remove the garlic from the foil
and squeeze the pulp out of the
cloves into the food processor.
Add the basil leaves and pulse
3 or 4 more times.
Add the remaining parmesan cheese,
the rest of the oil and pulse
4 more times or until smooth.
and thought it would be even better
using roasted garlic in it, I was right.
This is an amazing tasting pesto sauce.
Ingredients:
1 large Garlic Bulb
1/2 cup Olive Oil
4 oz Pine Nuts
6 oz Fresh Parmesan, grated
2 cups basil leaves, chopped
Directions:
Slice off the top of the garlic bulb,
rub with oil and wrap it in foil.
Roast in 350 degree F. oven
for 45 minutes to an hour.
Remove and set aside.
Place pine nuts and half of
the parmesan in a food processor
and pulse 4 or 5 times.
Remove the garlic from the foil
and squeeze the pulp out of the
cloves into the food processor.
Add the basil leaves and pulse
3 or 4 more times.
Add the remaining parmesan cheese,
the rest of the oil and pulse
4 more times or until smooth.
Spicy Basil Dressing
Make this Basil dressing and
use it on fresh garden salads.
Ingredients:
1/3 cup fresh lemon juice
1/4 cup fish sauce
1/4 cup vegetable oil
2 tablespoon granulated sugar
2- 1 1/4 inch slices of ginger
2-3 jalapeno peppers, seeded
3 garlic cloves
3/4 cup basil leaves firmly packed
Directions:
Process all ingredients in a blender
or food processor until smooth,
stopping to scrape down sides.
Makes about three quarters of a cup.
use it on fresh garden salads.
Ingredients:
1/3 cup fresh lemon juice
1/4 cup fish sauce
1/4 cup vegetable oil
2 tablespoon granulated sugar
2- 1 1/4 inch slices of ginger
2-3 jalapeno peppers, seeded
3 garlic cloves
3/4 cup basil leaves firmly packed
Directions:
Process all ingredients in a blender
or food processor until smooth,
stopping to scrape down sides.
Makes about three quarters of a cup.
Stuffed Tomatoes
and Sweet Bell Peppers
This a wonderful vegetarian dish
filled with the flavor and aroma
of the Mediterranean region where
Lykovouno Olive Oil is produced.
Ingredients:
1 1/2 cups Lykovouno Olive Oil
7 tomatoes
7 medium green, red or yellow peppers
2 medium onions, finely chopped
1 bunch parsley, finely chopped
2 cups tomato juice
1 1/2 cups rice
One fennel bulb, finely chopped
1/4 tsp salt and pepper
Directions:
Cut off the tops of the tomatoes
and peppers and scoop out the insides.
Save the tomato pulp that is collected
and puree in a food processor.
Mix the rice, onion, parsley, fennel,
tomato pulp, 1/2 cup olive oil, salt and pepper.
Fill the tomatoes and peppers with the mixture,
cover them with their tops and
arrange them in a baking pan.
Pour the tomato juice and the
rest of the olive oil over them.
Bake at 350 degrees F.
for one and a half hours.
filled with the flavor and aroma
of the Mediterranean region where
Lykovouno Olive Oil is produced.
Ingredients:
1 1/2 cups Lykovouno Olive Oil
7 tomatoes
7 medium green, red or yellow peppers
2 medium onions, finely chopped
1 bunch parsley, finely chopped
2 cups tomato juice
1 1/2 cups rice
One fennel bulb, finely chopped
1/4 tsp salt and pepper
Directions:
Cut off the tops of the tomatoes
and peppers and scoop out the insides.
Save the tomato pulp that is collected
and puree in a food processor.
Mix the rice, onion, parsley, fennel,
tomato pulp, 1/2 cup olive oil, salt and pepper.
Fill the tomatoes and peppers with the mixture,
cover them with their tops and
arrange them in a baking pan.
Pour the tomato juice and the
rest of the olive oil over them.
Bake at 350 degrees F.
for one and a half hours.
Greek Style Green
Beans and Potatoes
Fresh green beans and potatoes sauted
in Lykovouno olive oil makes a
delicious and healthy side dish.
Ingredients:
1 Cup Lykovouno olive oil
2 lbs. fresh green beans
1 large onion, finely chopped
4 potatoes, cubed
3 cloves pressed garlic
1 bunch parsley, finely chopped
1/4 cup water
1/4 tsp sugar
Directions:
Sautee the onion in the olive oil
until slightly translucent.
Add washed and stemmed green beans and
all of the other ingredients except the potatoes.
Simmer for 20 minutes, add the cubed potatoes.
Cook for another 20 to 30 minutes
or until potatoes can be cut with a fork.
Salt and pepper to taste and serve.
in Lykovouno olive oil makes a
delicious and healthy side dish.
Ingredients:
1 Cup Lykovouno olive oil
2 lbs. fresh green beans
1 large onion, finely chopped
4 potatoes, cubed
3 cloves pressed garlic
1 bunch parsley, finely chopped
1/4 cup water
1/4 tsp sugar
Directions:
Sautee the onion in the olive oil
until slightly translucent.
Add washed and stemmed green beans and
all of the other ingredients except the potatoes.
Simmer for 20 minutes, add the cubed potatoes.
Cook for another 20 to 30 minutes
or until potatoes can be cut with a fork.
Salt and pepper to taste and serve.
Italian Salad with
Greek Olive Oil
This is an easy and delicious appetizer
you can make this salad in minutes.
Using flavorful Lykovouno Olive Oil.
Ingredients:
1/2 Cup Lykovouno olive oil
Several vine-ripened tomatoes
2 balls fresh mozzarella
1/2 teaspoon dried oregano
A pinch of salt and pepper
Fresh basil leaves (garnish)
Directions:
Thinly slice tomato and mozzarella balls.
Place tomato slices on a serving plate.
Cover each slice with a slice of mozzarella.
Drizzle oil over the cheese and sprinkle
with dried oregano, salt and pepper.
Garnish with basil leaves and serve.
you can make this salad in minutes.
Using flavorful Lykovouno Olive Oil.
Ingredients:
1/2 Cup Lykovouno olive oil
Several vine-ripened tomatoes
2 balls fresh mozzarella
1/2 teaspoon dried oregano
A pinch of salt and pepper
Fresh basil leaves (garnish)
Directions:
Thinly slice tomato and mozzarella balls.
Place tomato slices on a serving plate.
Cover each slice with a slice of mozzarella.
Drizzle oil over the cheese and sprinkle
with dried oregano, salt and pepper.
Garnish with basil leaves and serve.
Greek Villager's Salad
This is a classic Greek Salad
in the Mediterranean tradition of
Kalamata olives and crunchy peppers,
a generous amount of olive oil,
colorful tomatoes and feta cheese.
Ingredients:
2/3 Cup Lykovouno olive oil
1 lemon
2 firm vine-ripened tomatoes
2 firm, ripe heirloom tomatoes
1 red onion, peeled
1 small cucumber, peeled
1 large green pepper
1 large yellow pepper
3 beets, quartered
1/2 cup Kalamata olives
2 to 3 pinches dried oregano
1/2 cup crumbled feta cheese
Directions:
Wash and dry all vegetables.
Boil beets in water for 15 minutes
or until just slightly soft.
Slice the tomatoes, onions,
and beets into wedges.
Slice the cucumbers thin,
and peppers into thin rounds.
Sprinkle the ingredients with
the juice of one lemon and toss
with Lykovouno Olive Oil.
Add oregano, salt, and pepper to taste.
Serve with crumbled feta.
in the Mediterranean tradition of
Kalamata olives and crunchy peppers,
a generous amount of olive oil,
colorful tomatoes and feta cheese.
Ingredients:
2/3 Cup Lykovouno olive oil
1 lemon
2 firm vine-ripened tomatoes
2 firm, ripe heirloom tomatoes
1 red onion, peeled
1 small cucumber, peeled
1 large green pepper
1 large yellow pepper
3 beets, quartered
1/2 cup Kalamata olives
2 to 3 pinches dried oregano
1/2 cup crumbled feta cheese
Directions:
Wash and dry all vegetables.
Boil beets in water for 15 minutes
or until just slightly soft.
Slice the tomatoes, onions,
and beets into wedges.
Slice the cucumbers thin,
and peppers into thin rounds.
Sprinkle the ingredients with
the juice of one lemon and toss
with Lykovouno Olive Oil.
Add oregano, salt, and pepper to taste.
Serve with crumbled feta.
Rhubarb Compote
on Shortcakes
This is a rhubarb and strawberry compote
that makes lots of sweet and tasty syrup
that will soak nicely into short cakes.
Ingredients:
3 cups rhubarb, cut into 1/2 inch pieces
1 pint strawberries, hulled and halved
3/4 to 1 cup white granulated sugar
1/4 cup water, orange juice or lemon juice
1 envelope unflavored gelatin
6 Pre-baked shortcakes
Directions:
Combine all ingredients except the gelatin
in a pot over medium heat and simmer
until sugar is dissolved and fruit
is softened, about 15 to 20 minutes.
Taste and adjust for sweetness.
Pour into a heatproof bowl.
Mix gelatin in a small bowl
per package instructions,
then stir into rhubarb-strawberry mixture.
Cover and refrigerate until thickened.
Serve topped with whipped cream
between shortcake halves or over ice cream.
that makes lots of sweet and tasty syrup
that will soak nicely into short cakes.
Ingredients:
3 cups rhubarb, cut into 1/2 inch pieces
1 pint strawberries, hulled and halved
3/4 to 1 cup white granulated sugar
1/4 cup water, orange juice or lemon juice
1 envelope unflavored gelatin
6 Pre-baked shortcakes
Directions:
Combine all ingredients except the gelatin
in a pot over medium heat and simmer
until sugar is dissolved and fruit
is softened, about 15 to 20 minutes.
Taste and adjust for sweetness.
Pour into a heatproof bowl.
Mix gelatin in a small bowl
per package instructions,
then stir into rhubarb-strawberry mixture.
Cover and refrigerate until thickened.
Serve topped with whipped cream
between shortcake halves or over ice cream.
Three Bell
Pepper Salad
This salad makes a beautiful presentation
with the various colors of the sweet peppers.
It is so simple to make and so delicious!
Ingredients:
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 orange bell pepper, cored and seeded
1 small red onion, peeled
1/8 cup chopped fresh parsley
1/8 cup fresh basil leaves
Coarse salt to taste
freshly ground black pepper
1 tablespoon white vinegar
1 tablespoon sesame oil
1/4 cup crumbled feta cheese
Directions:
Slice sweet peppers into matchstick
size pieces and place in a large bowl.
Slice onion and add to the bowl.
Add parsley or basil.
Sprinkle with coarse salt and pepper.
Add rice vinegar and sesame oil,
stirring to mix well.
Cover and refrigerate approximately
1 hour before serving.
To serve, toss salad again
and sprinkle with crumbled feta cheese.
with the various colors of the sweet peppers.
It is so simple to make and so delicious!
Ingredients:
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 orange bell pepper, cored and seeded
1 small red onion, peeled
1/8 cup chopped fresh parsley
1/8 cup fresh basil leaves
Coarse salt to taste
freshly ground black pepper
1 tablespoon white vinegar
1 tablespoon sesame oil
1/4 cup crumbled feta cheese
Directions:
Slice sweet peppers into matchstick
size pieces and place in a large bowl.
Slice onion and add to the bowl.
Add parsley or basil.
Sprinkle with coarse salt and pepper.
Add rice vinegar and sesame oil,
stirring to mix well.
Cover and refrigerate approximately
1 hour before serving.
To serve, toss salad again
and sprinkle with crumbled feta cheese.
Steakhouse-Style Steak
This is one of my favorite recipes
to grill a rib-eye to perfection.
Ingredients:
4 rib eye steaks
Seasonings:
2 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
Directions:
Bring steaks to room temperature.
Mix together seasoning ingredients
and rub into each side of steak.
Grill steaks over medium-high heat;
press down on steak using tongs
to sear grill marks on the edges.
to grill a rib-eye to perfection.
Ingredients:
4 rib eye steaks
Seasonings:
2 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
Directions:
Bring steaks to room temperature.
Mix together seasoning ingredients
and rub into each side of steak.
Grill steaks over medium-high heat;
press down on steak using tongs
to sear grill marks on the edges.
Chickpea
and Spinach Soup
I like chick peas and made this recipe
adding some spinach into a hearty soup.
With potatoes, garlic, herbs and spices.
Ingredients:
2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, diced
15 ounces can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup cream
2 tablespoons tahini
7 ounces spinach, shredded
cayenne pepper, if desired
salt and pepper, to taste
Directions:
Heat the oil in a saucepan and cook
the garlic and onions until golden.
Stir in the cumin and coriander
and cook for one minute or so.
Add the vegetable stock and potatoes.
Bring to a boil and simmer for 10 minutes.
Add chickpeas and simmer for another 5 minutes
or until potatoes are tender.
Mix the cornstarch, cream and tahini together.
Stir into the soup with the spinach.
Season with salt and pepper to taste.
Bring to the boil, stirring and
simmer for another 2 minutes.
Sprinkle with cayenne pepper before serving.
adding some spinach into a hearty soup.
With potatoes, garlic, herbs and spices.
Ingredients:
2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, diced
15 ounces can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup cream
2 tablespoons tahini
7 ounces spinach, shredded
cayenne pepper, if desired
salt and pepper, to taste
Directions:
Heat the oil in a saucepan and cook
the garlic and onions until golden.
Stir in the cumin and coriander
and cook for one minute or so.
Add the vegetable stock and potatoes.
Bring to a boil and simmer for 10 minutes.
Add chickpeas and simmer for another 5 minutes
or until potatoes are tender.
Mix the cornstarch, cream and tahini together.
Stir into the soup with the spinach.
Season with salt and pepper to taste.
Bring to the boil, stirring and
simmer for another 2 minutes.
Sprinkle with cayenne pepper before serving.
Baked Salmon with
Tomato and Rosemary
in Parchment Packets
This is an impressive way to serve
a relly good tasting salmon dish.
Easy to make, looks and smells great.
You can use any fresh herbs you desire,
I like to use freh rosemary in this.
Ingredients:
Four 1/4-pound salmon fillets
Salt and pepper
4 tsp olive oil
1 tsp lemon juice
16 slices lemon
4 sprigs rosemary
24 cherry tomatoes, halved
Directions:
Preheat the oven to 475 degrees F.
Cut four 12-inch-long pieces of parchment paper.
Rub each fillet with salt, pepper,
1 teaspoon oil, and 1/4 teaspoon lemon juice.
For each packet, put 2 lemon slices
in the center of the parchment paper,
top with salmon, a rosemary sprig,
and 2 more lemon slices;
surround with 12 tomato halves.
Draw up the sides of parchment and
seal the packets well—leaving room
around the ingredients so they can steam.
Put packets on a baking sheet.
Bake 12 to 15 minutes,
or until the salmon is cooked.
(Open a packet to test.)
Spoon into soup plates and serve.
a relly good tasting salmon dish.
Easy to make, looks and smells great.
You can use any fresh herbs you desire,
I like to use freh rosemary in this.
Ingredients:
Four 1/4-pound salmon fillets
Salt and pepper
4 tsp olive oil
1 tsp lemon juice
16 slices lemon
4 sprigs rosemary
24 cherry tomatoes, halved
Directions:
Preheat the oven to 475 degrees F.
Cut four 12-inch-long pieces of parchment paper.
Rub each fillet with salt, pepper,
1 teaspoon oil, and 1/4 teaspoon lemon juice.
For each packet, put 2 lemon slices
in the center of the parchment paper,
top with salmon, a rosemary sprig,
and 2 more lemon slices;
surround with 12 tomato halves.
Draw up the sides of parchment and
seal the packets well—leaving room
around the ingredients so they can steam.
Put packets on a baking sheet.
Bake 12 to 15 minutes,
or until the salmon is cooked.
(Open a packet to test.)
Spoon into soup plates and serve.
Honey and Ginger
Warm Whiskey Toddy
When your feeling sick this does the trick.
An old family recipe for a warm whiskey toddy.
Put a towel on your head and sip away.
Ingredients:
Serves one:
Hot water
1 shot whiskey
1 tablespoon lemon juice
1 generous Tablespoon honey
1/2" knob ginger, peeled and sliced
2 whole cloves
1 whole cinnamon stick
Directions:
Bring the water to a boil and then
let cool for two minutes.
Combine the whisky, lemon juice,
honey, ginger, and cloves
in the bottom of your favorite mug,
and top with hot water.
Use the cinnamon stick to
stir everything together.
Take a sip and adjust the
lemon juice or honey to your taste.
An old family recipe for a warm whiskey toddy.
Put a towel on your head and sip away.
Ingredients:
Serves one:
Hot water
1 shot whiskey
1 tablespoon lemon juice
1 generous Tablespoon honey
1/2" knob ginger, peeled and sliced
2 whole cloves
1 whole cinnamon stick
Directions:
Bring the water to a boil and then
let cool for two minutes.
Combine the whisky, lemon juice,
honey, ginger, and cloves
in the bottom of your favorite mug,
and top with hot water.
Use the cinnamon stick to
stir everything together.
Take a sip and adjust the
lemon juice or honey to your taste.
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