Sunday, July 31, 2016

Easy Mexican Salsa

 Easy Mexican Salsa   

 4 cups vine-ripe tomatoes, chopped including skins and seeds 
 1/3 cup fresh cilantro, chopped leaves and tender stems 
 2 whole green onions, minced 
 1 to 3 serrano chiles, minced, including the seeds
 3 cloves garlic, minced 
 1/2 teaspoon salt                       

 1. In a large Mixing bowl, combine the tomatoes 
with the cilantro, green onions, chiles, garlic, and salt.

 2. Taste and adjust the seasonings.

 3. Keep refrigerated in an airtight container. 
Bring to room temperature before serving.

Saturday, July 30, 2016

Papaya Salsa

 Papaya Salsa   

 2 1/2 Cups papaya, peeled, seeded, and chopped 
 1 red bell pepper, stemmed and seeded 
 1 whole green onion, minced 
 1/4 cup fresh cilantro, chopped leaves and tender stems 
 2 tablespoons minced fresh ginger 
 1 serrano chile, finely minced, including the seeds 
 3 tablespoons freshly squeezed lime juice 
 2 tablespoons light brown sugar 
 1/2 teaspoon salt                       

 1. In a medium mixing bowl, combine papaya, 
bell pepper, green onion, cilantro, ginger, chile, lime juice, 
brown sugar, and salt.

 2. Keep refrigerated in an airtight container. 
Bring to room temperature before serving.

Thursday, July 28, 2016

Pecan Chicken Salad

 Pecan Chicken Salad   

2 tablespoons pickle relish  
2 teaspoons Creole mustard  
½ cup mayonnaise  
4 cups cooked chopped chicken  
2 large hard-boiled eggs, finely chopped  
2 ribs celery, finely chopped  
¼ medium onion, finely chopped  
½ cup pecans, chopped  
Salt and black pepper                      

 1. In a large bowl stir together the pickle relish, mustard, 
and mayonnaise. Add the chicken, eggs, celery, onion, 
and pecans. Stir to combine.

 2. Add salt and pepper to taste.

Creole Pot Roast

                                   Creole Pot Roast with Tomatoes and Corn


     2 to 2 1/2 lb Chuck roast (boneless)
1 Package frozen corn (9-10 oz)
1/2 cup white onion chopped
              1/2 cup chopped fresh green bell pepper
                  1 can diced tomatoes (undrained) 14-15 oz
         1 Tablespoon of dry creole seasoning
1/8 teaspoon pepper 
                    1/2 teaspoon hot pepper sauce                      

 1. Rub roast on all sides with creole seasoning. 
Place in cooker and cover with onion,corn and bell pepper.

 2. Combine all remaining ingredients in a small bowl 
and mix well. Pour over roast and cover.

 3. Cook on low 8-10 hours.

Wednesday, July 27, 2016

Key Lime Pie

Key Lime Pie  

 1 (14-oz.) can sweetened condensed milk 
 3 egg yolks 
 1/2 cup Key lime juice 
 1 (9-inch) graham cracker piecrust 
 1 cup whipping cream 
 3 tablespoons powdered sugar                     

 1. Preheat oven to 350°. Whisk together condensed milk 
and next 3 ingredients until well blended. 
Pour mixture into piecrust.

 2. Bake at 350° for 15-20 minutes or until pie is set. 
Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.

 3. Beat whipping cream at high speed with an electric mixer 
2 to 3 minutes or until soft peaks form, gradually 
adding powdered sugar. Top pie with whipped cream. 
Garnish with lime wedges if desired. 

Coconut Shrimp with Noodles

Coconut Shrimp with Noodles  

 1 lb shrimp  
 8 oz soba noodles 
 1 med. green bell pepper, sliced 
 1 lb broccoli, sliced into florets, stems peeled and sliced 
 1 medium white onion, sliced 
 2 cloves garlic, minced 
 1 Cup bean sprouts
 1 inch finger ginger
 1 Teaspoon sesame oil 
 2 qts + 1/2 cup water 
 1/2 Cup fresh coconut milk 
 1 Tablespoon lime juice 
 2 Teaspoon Thai chili sauce 
 1 teaspoon soy sauce 
 1/2 teaspoon sea salt 
 1/4 Cup basil                    

 1. Bring 2 quarts of water to a boil in a large saucepan.

 2. Add the noodles. Cook the noodles 6-8 minutes and drain. 
Reserve the noodles on the side.

 3. In a large sauté pan over high heat, heat the sesame oil. 
Add the onion and bell pepper and stir-fry for 3-4 minutes.

 4. Add the garlic and broccoli and stir-fry another 4-5 minutes. 

 5. Stir the coconut milk, chili sauce, soy sauce, lime juice, salt, 
1/2 cup of water and the grated ginger and cook for 5-6 minutes more.

 6. Add the shrimp and cook 1-2 minutes. Add the basil and bean 
sprouts and cook an additional 2 minutes.

 7. Mix the noodles into the shrimp and serve. 

Tuesday, July 26, 2016

Double Strawberry Smoothie

Double Strawberry Smoothie  

 4 cups fresh cleaned strawberries 
 4 cups strawberry ice cream
 2 cups ice cubes
 2 cups 2% milk                   

1. Combine all ingredients into a blender; 
blend at high speed until thick and smooth.

Monday, July 25, 2016

Blueberry Pound Cake

Blueberry Pound Cake 

 3 eggs 
 1 (8-ounce) package cream cheese, softened
 1/2 cup oil
 1/2 cup water
 1 box butter cake mix
 1 (16-ounce) can blueberries, drained                    

 1. Combine eggs, cream cheese, oil and water and blend 
together well with electric mixer. Add cake mix and beat 
until smooth.

 2. Fold in drained blueberries. 
Pour batter into a greased 10-inch tube pan.

 3. Bake at 350 degrees for about 35-45 minutes, 
or until cake is done. 

 4. Remove from pan to wire rack to cool.

Sunday, July 24, 2016

Cajun Crawfish Boil

Cajun Crawfish Boil

 20 pounds crawfish 
 10 gallons water 
 1 cup sea salt 
 12 small red potatoes 
 1 head garlic, cloves peeled and smashed 
 5 small yellow onions, peeled 
 2 tablespoon cayenne pepper
 3 lemons, cut in half 
 6 ears corn, cut in half 
 4 andouille sausage cut in half                   

 1. Place all the ingredients in a 60-quart stockpot.

 2. Bring to a boil and simmer for 15-18 minutes.

 3. Cover the pot, remove the heat, and allow the 
crawfish boil to steep 15–20 minutes longer.

 4. Strain out the corn, crawfish and potatoes 
and place them on a platter.

Shrimp and Greens Soup

Shrimp and Greens Soup


 12 ounces peeled and deveined shrimp  
 1 leek, thinly sliced 
 2 cloves garlic, minced
 1 tablespoon olive oil 
 3 14-ounce cans chicken broth 
 1 tablespoon fresh parsley 
         1⁄4 teaspoon dried thyme, crushed 
 1⁄4 teaspoon lemon pepper 
                        3 cups shredded spinach leaves                  

 1. Rinse shrimp; pat dry with paper towels. Set aside.

 2. In a large saucepan cook leek and garlic in hot oil over
 medium-high heat about 2-3 minutes or until leek is tender. 
Carefully add chicken broth, parsley, marjoram, and 
lemon pepper. Bring to boiling; add shrimp. 
Return to boiling; reduce heat

 3. Simmer, uncovered, for 2 minutes. Stir inspinach leaves; 
cook about 1-2 minute more or until spinach leaves is wilted.

Saturday, July 23, 2016

Tomato Salad with Shrimp

Tomato Salad with Shrimp

 Olive oil 
 2 tablespoons minced ginger 
 1 dozen medium shrimp, peeled and deveined 
 Salt and black pepper 
 3 tablespoons lime juice 
 1/4 cup chopped scallions 
 1/2 cup chopped fresh cilantro, plus more for garnish 
 4 large ripe tomatoes, cored and cut into wedges

 1. Pour enough Olive oil in a medium skillet to cover the bottom 
of the pan in a thin layer; turn the heat to low. When the oil is warm, 
add the ginger and cook, stirring occasionally, until golden, 3 to 6 minutes.

 2. Raise the heat to medium-high and add the shrimp and some salt 
and pepper. Stir and continue to cook, shaking the pan once or twice
and turning the shrimp until they are pink all over, about 3-5 minutes

 3. Transfer the shrimp to a salad bowl and toss with the lime juice, 
scallions, cilantro, lettuce and tomatoes. Taste and adjust the seasoning. 

Sugar-Free Lemon Pie

Sugar-Free Lemon Pie

 2 large packages sugar-free vanilla instant pudding mix.
 2 1/2 cups 2% milk
 1-2 cups reduced-fat nondairy whipped topping
 1 tub (3-4 oz) sugar-free lemonade mix
 2 reduced-fat graham cracker crusts                 

 1. Beat pudding mix with milk. Stir in lemonade mix. 
Fold in whipped topping.

 2. Divide between crusts and spread evenly in crusts. 
Chill well before serving. 

Friday, July 22, 2016

Cinnamon Apple Green Smoothie

Cinnamon Apple Green Smoothie

1 frozen banana, cut into bite-sized pieces
1 Granny Smith apple, cored and chopped 
1 tablespoon fresh lemon juice
1 large handful baby spinach
1 cup cold water
2 to 3 pitted dates
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
4 to 5 ice cubes                 

1. Place all the ingredients except the ice in a blender, 
and process until smooth and creamy. Add the
ice and blend again. Drink chilled. 

Shrimp Vindaloo

Shrimp Vindaloo

 1 lb. Med. shrimp, peeled and deveined 
 2 cups marinara sauce
 1/2 cup chicken broth 
 2 teaspoons garam masala 
 1 teaspoon hot paprika 
 1 pound quartered red potatoes                 

 1. Bring the marinara, chicken stock, garam masala, 
hot paprika, quartered red potatoes to a boil in a 
large saucepan.

 2. Cover, reduce heat and simmer 15-18 minutes.

 3. Add shrimp; cover and cook 4-6 minutes or 
until the shrimp is done. Serve over rice. 

Thursday, July 21, 2016

Gingerbread Waffles

Gingerbread Waffles

 3 large eggs
 1/4 cup sugar
 1/2 cup molasses
 1 cup buttermilk
 1 1/2 cups all-purpose flour
 1 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground cloves
 1/2 teaspoon salt
 1 teaspoon baking soda
 1 teaspoon baking powder
 1 stick butter - melted                

 1. In a small mixing bowl, beat the eggs until light and frothy. 
Add sugar, molasses and buttermilk, then beat very well.

 2. In a large mixing bowl, sift together the flour, ginger, cinnamon, 
cloves, salt, baking soda and baking powder. Add to batter and stir 
until smooth, then add butter and combine.

 3. Spoon batter onto a prepared, preheated waffle iron. 
Cook for 4-6 minutes or until golden brown.

Tropical Smoothie

Tropical Smoothie 

 3/4 cup of pineapple
 1 ounce of almonds
 2 medium bananas, chopped
 1 cup of mango
 1 cup of water
 1 kiwifruit               

 1. Combine all ingredients into a blender; 
blend at high speed until thick and smooth.

Wednesday, July 20, 2016

Cod with Tomato-Basil Relish

Cod with Tomato-Basil Relish

 2 large egg whites, lightly beaten 
 1/2 cup panko breadcrumbs 
 4 6 oz. cod fillets 
 1/2 teaspoon salt, divided 
 2 tablespoons canola oil 
 1 cup grape tomatoes, quartered 
 1/2 cup sliced sweet onion 
 2 tablespoons fresh basil leaves 
 2 tablespoons fresh lemon juice 
 1/2 teaspoon ground black pepper              

 1. Preheat oven to 450°.

 2. In a shallow dish place the egg whites; 
place panko breadcrumbs in another shallow dish.

 3. Dip cod fillets in egg whites; sprinkle evenly with 
1/4 teaspoon salt, and dredge in panko breadcrumbs. 

 4. Heat oil over medium-high heat in a large ovenproof skillet;
 swirl to coat well. 5. Add fish to pan; cook 3-4 minutes or 
until browned and crispy. Turn fish over; place pan in oven. 
Bake fish at 450° for 5-7 minutes.

 6. Combine 1/4 teaspoon salt, tomatoes, and remaining 
ingredients in a mixing bowl. Serve with the cod fillets.

Tuesday, July 19, 2016

Zucchini Muffins

Zucchini Muffins 

2 cups sifted all-purpose flour
¼ cup freshly grated Parmigiano-Reggiano
2 tablespoons raw sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup milk
3 tablespoons extra-virgin olive oil
1 large egg
1 cup coarsely shredded zucchini 
2 tablespoons coarsely chopped Italian parsley
1 teaspoon dried oregano or marjoram leaves, crumbled
¼ teaspoon dried thyme leaves, crumbled             

 1. Preheat oven to 400˚F. Lightly grease 12 standard-size muffin pan 
cups or spray with nonstick cooking spray,

 2. Combine first six ingredients in medium-size
mixing bowl, make well in center of dry ingredients, and set aside. 

3. Whisk milk, oil, and egg in second medium bowl until frothy, then mix in all
remaining ingredients. Pour into well in dry ingredients, and stir only enough
to combine—specks of flour should be visible in batter.

4. Divide batter among 12 standard-size muffin pan cups—each cup will be
approximately two-thirds full, though occasionally a bit more or a bit less.

5. Slide onto middle oven shelf. Bake muffins 20 to 25 or until
muffins have risen and are nicely browned.

Blueberry Pancakes

Blueberry Pancakes 

2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1/2 teaspoon cinnamon
1 1/4 cups milk
3 tablespoons vegetable oil
1 cup blueberries             

 1. Beat egg whites until stiff. In another bowl, 
mix dry ingredients, egg yolks and milk. Add oil. 
Fold in egg whites and blueberries.

 2. Pour over hot griddle, flipping each side after 2-3 minutes.

Monday, July 18, 2016

Parsley Soup

Parsley Soup  


 1 cup fresh parsley, chopped fine
 2 Tbsp. olive oil
 1/4 cup flour
 5 cups chicken broth 
 2 cups water
 1 medium onion, chopped
 2 celery stalks, chopped
 1 tsp. fresh basil, chopped
 1 tsp. fresh cilantro, chopped
 1 tsp. freshly ground pepper
 4 oz. low-fat plain yogurt            

 1. Chop vegetables and parsley, reserving several sprigs of parsley for garnish.

 2. Heat olive oil in saucepan over medium-high heat until shimmering. 
Add flour and cook 30 seconds. Pour chicken stock and water into saucepan 
and stir until beginning to thicken, 5 to 10 minutes.

 3. Pour thickened chicken stock into crock pot. 
Mix in parsley, onion, celery, basil, cilantro, and pepper. 
Cover and cook on low for 6 to 8 hours.

 4. To serve, dollop yogurt onto bowls of soup.

Sunday, July 17, 2016

Peach Banana Smoothie

Peach Banana Smoothie 


 2 bananas, peeled and chopped
 2 peaches, peeled, pitted and chopped
 1 (8 oz) can crushed pineapple, drained
 1 Cup of 2% milk           

1. Combine all ingredients into a blender; 
blend at high speed until thick and smooth.

Coconut Banana French Toast

Coconut Banana French Toast 


 2 medium bananas, chopped
 3 large eggs
 3/4 cup coconut milk
 3/4 cup 2% milk 
 1/3 cup unsweetened coconut flakes 
 1 teaspoon sugar
 1/2 teaspoon cinnamon
 12 slices of bread 

1. In a blender, combine the bananas, eggs, coconut milk, regular milk, 
coconut flakes, sugar and cinnamon. Blend until well mixed. 

 2. Pour this mixture into a large mixing bowl. 
Let the mixture settle for 5-6 minutes before using.

 3. Heat a griddle to medium heat. Coat well with butter.

 4. Drag each piece of bread through the liquid mixture, 
making sure to coat both sides well.

Saturday, July 16, 2016

Blueberry-Almond Smoothie

Blueberry-Almond Smoothie 


 1 cup Greek-style yogurt 
 1 cup milk
 1 cup fresh blueberries
 1 banana, cut into large pieces
 1/4 cup slivered almonds
 2 Tablespoons honey          

1. Combine all ingredients into a blender; 
blend at high speed until thick and smooth.

Friday, July 15, 2016

Basil and Tomato Soup

Basil and Tomato Soup     


 2 Tablespoons oil
 1 Onion, chopped
 3 tomatoes, chopped
 1-1/2 lbs. yellow squash, chopped
 3 Cups chicken broth 
 1 Cup buttermilk
 1/4 Cup fresh basil, minced         

 1. In a skillet heat the oil over meduim heat.

 2. Sauté onion until tender, about 3-5 minutes. 
Add tomatoes and continue to cook for 5-6 minutes, 
until tomatoes are soft.

 3. Add in squash and chicken broth; bring to a boil. 
Reduce heat and simmer 15-18 minutes, or until squash is tender.

 4. Spoon mixture into a blender and purée with 
buttermilk until mixture is smooth. Sprinkle in basil and stir well.

Pineapple Baked French Toast

Pineapple Baked French Toast    


 6 white bread slices 
 1 8-ounce can crushed pineapple - well drained.
 2 large eggs
 1 and 1/4 cups milk
 1/4 cup butter or margarine - melted
 1/2 cup firmly packed brown sugar
 1/2 teaspoon salt         

 1. Preheat oven to 325 degrees. 

 2. In a medium mixing bowl, combine and mix butter, 
sugar and pineapple. Spread on bottom of a lightly greased 
13 x 9-inch baking dish. Top with the bread.

 3. In a small mixing bowl beat eggs with milk and salt. 
Pour mixture over bread.

 4. Bake uncovered for 25 to 35 minutes or until the top 
starts to brown. Cool for about 5 min. then invert on serving platter.

Thursday, July 14, 2016

Taco Soup

Taco Soup    


 1½ lb. Ground Beef
 1 lg. Onion, chopped
 1 (28 oz.) can whole tomatoes, chopped with juice
 1 (14 oz.) can kidney beans 
 1 can shoe peg corn
 1 (8 oz.) can tomato sauce
 1 pkg. taco seasoning mix
 Salt and pepper
 4 cups water
 Tabasco sauce (optional)        


 1. Sauté ground beef and onion; drain 

 2. Combine remaining ingredients in large soup pot. Add beef and onion.

 3. Simmer for 45 min. to 1 hour. 

 4. Serve with grated cheese, sour cream, and corn chips. 

 8 to 10 servings.

Wednesday, July 13, 2016

Creole Vegetable Beef Soup

Creole Vegetable Beef Soup    


 1 quart water
 1 pound lean beef stew meat, cubed (1-inch)
 1 (28 ounces) can diced tomatoes undrained or fresh tomatoes 
 1 (14 1/2 ounces) can stewed tomatoes or fresh tomatoes
 1 1/ 2 cups chopped onions
 3/4 cup chopped green bell pepper
 1/4 cup chopped Celery stalk
 3 cloves garlic, minced
 1 teaspoon dried thyme leaves
 1/2 teaspoon crushed red pepper
 1 bay leaf
 1/ 3 cup uncooked converted long-grain rice
 1 1/2 cups whole kernel corn, sliced fresh or frozen
 1 1/2 cups frozen okra (Thawed) or fresh
 Salt and pepper to taste
 Hot pepper sauce to taste
 You can also add carrots and potatoes to this recipe       

1. Combine all ingredients, except rice, corn, okra, salt, and pepper, 
in 6- quart slow cooker; cover and cook on low 6 to 8 hours, 
adding rice during last 2 hours and corn and okra during last 30 minutes. 
Discard bay leaf; season to taste with salt, pepper, and hot pepper sauce.

Tuesday, July 12, 2016

Herbed Turkey Breast

Herbed Turkey Breast   


 1 1/2 to 2 lb boneless, skinless turkey breast 
 1/2 cup honey
 1/4 cup orange juice
 2 Tablespoons butter, melted
 1-1/2 teaspoons sage, dried
 1 teaspoon thyme, dried
 1 clove garlic, minced
 3/4 teaspoon salt
 1/4 teaspoon black pepper      


1. Preheat broiler. Position oven rack 6 inches from heat source.

 2. In a small mixing bowl combine honey, orange juice, 
butter, sage, thyme, garlic, salt and pepper.

 3. Place turkey breast on rack set in broiler pan. 
Brush with some of the herb-honey mixture.

 4. Broil, brushing frequently with remaining mixture, 
turning turkey once, until no longer pink inside, about 40-45 minutes.

 5. Let stand 5-10 minutes before slicing.