Thursday, September 29, 2016

Blueberry Coconut Pancakes

Blueberry Coconut Pancakes 

 2 cups self-raising flour, sifted 
 1/2 cup desiccated coconut 
 2 Tbsp. powdered sugar
 1 cup whole milk 
 1 medium egg, lightly beaten 
 1/2 tsp. pure vanilla extract 
 1 cup fresh or frozen blueberries 
 maple syrup                


 1. Combine the flour, desiccated coconut, and powdered sugar 
in a large bowl. Make a well in the center. Add the whole milk, 
eggs, and vanilla extract. Using a wooden spoon, stir until just 
combined (do not over mix).

 2. Gently fold blueberries into the batter.

 3. Lightly spray a medium sized non-stick frying pan with 
oil spray. Place over medium heat.

 4. Pour 1/4 cup of pancake mixture into the pan and form 
round cakes. Cook pancake for 2 minutes or until small bubbles 
start to show on the surface. Flip over to cook the other side for 
1 to 2 minutes or until golden and cooked through. Transfer to 
a plate. Repeat with remaining batter.

 5. Serve with maple syrup. 

Almond Banana Maple Smoothie

Almond Banana Maple Smoothie 

 1 banana, cut into chunks
 4 strawberries, stemmed and cut into chunks
 8 oz milk
 1 tablespoon almond butter
 2 teaspoon maple syrup                 


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

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

 2 cups plain flour
 1 cup quick-cooking oats
 3/4 cup sugar
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 1/4 cups skim milk
 1/3 cup canola oil
 2 teaspoons vanilla
 2 eggs, slightly beaten 
 1 cup blueberries                 


1. In a large mixing bowl, combine flour, oats, sugar, 
baking powder, soda and salt, mixing well. 

 2. Add milk, oil, vanilla and eggs, stirring just until 
dry ingredients are moistened. Gently fold in blueberries. 

 3. Pour into muffin tins that have been sprayed with 
non-stick spray. Sprinkle tops lightly with additional oatmeal.

 4. Bake at 350 degrees for 20 minutes, or until tops 
spring back when press lightly.

 Makes about 12 muffins.

Lemon Pancakes with Berry Compote

Lemon Pancakes with Berry Compote

1 cup all-purpose flour  
1 cup wholemeal flour
2 Tbsp. powdered sugar  
1 Tbsp. baking powder  
½ tsp. baking soda  
¼ tsp. iodised salt  
1 ¼ cups milk  
1 medium egg  
2 Tbsp. lemon juice  
2 Tbsp. vegetable oil  
cooking oil spray  

Berry Compote:  
2 cups mixed berries  
1/3 cup raw sugar  
¼ cup water  
2 Tbsp. lemon juice                  


1. In a large bowl, sift flour, powdered sugar, baking powder, 
baking soda, and salt. Mix together milk, egg, lemon juice, and 
oil in a separate bowl. Stir in liquid mixture into the flour 
mixture until combined well. Lightly grease a griddle or non-stick 
pan with oil spray and place over medium high heat. Drop ¼ cup 
batter onto the griddle or pan. Cook until brown on both sides. 

 Berry Compote: 

1. Combine sugar and water in a small saucepan. Bring to a boil. 
Reduce heat and simmer for 5 minutes. Stir in lemon juice and 
mixed berries cook further 3 minutes. Remove from heat and 
allow to cool.

Wednesday, September 28, 2016

Hominy Beef Stew

Hominy Beef Stew

1 onion, chopped 
2-lb. beef chuck roast, cubed 
1/4 teaspoon salt 
1 green pepper, chopped 
3 carrots, peeled and sliced 
3 stalks celery, sliced 
3 cloves garlic, minced 
14-1/2 oz. can petite diced tomatoes 
1 cup beef broth, divided 
2 Tablespoon cornstarch 
15-oz. can hominy, drained and rinse                   


1. Place onion in a lightly greased slow cooker; top with beef. 
Sprinkle with salt. Add green pepper, carrots, celery and garlic 
to slow cooker. Pour tomatoes with juice and 3/4 cup broth 
over all. Cover and cook on low setting for 8 hours. In a bowl, 
mix together cornstarch and remaining broth until smooth; 
stir into slow cooker during the last 15 minutes of cooking. 
Stir in hominy and heat through. 
Serves 6

Buttermilk Spice Muffins

Buttermilk Spice Muffins


1½ cups all-purpose flour    
1½ teaspoon baking powder    
½ teaspoon baking soda    
½ teaspoon salt    
½ teaspoon freshly grated nutmeg    
½ cup unsalted butter, room temperature    
¾ cup granulated sugar    
1 large egg    
1 teaspoon vanilla extract    
2/3 cup buttermilk


½ cup granulated sugar    
2 teaspoons ground cinnamon    
½ teaspoon freshly ground nutmeg    
¼ cup unsalted butter, melted                    


1. Preheat an oven to 350°F.      
Line standard muffin tins with 12 paper liners or spray 
with nonstick baking spray and set aside.

2. In a small bowl, stir together the flour, baking powder, 
baking soda, salt, and nutmeg. In a large bowl, combine 
the butter and sugar and beat with an electric mixer on 
medium speed until light and fluffy. Add the egg and vanilla 
and beat well.

3. Add half of the dry ingredients to the butter mixture and 
blend until just combined. Add in all of the buttermilk, 
followed by the remaining flour, and mix just until incorporated 
and no traces of flour remain, but do not overmix. Evenly divide
the batter between the paper liners.   

4. Bake for 20 to 25 minutes, or until a toothpick inserted into 
the center comes out clean. Allow to cool for 5 minutes in the pan, 
then place them on a rack to cool while you make the topping.


1. In a small bowl, combine the sugar, cinnamon, and nutmeg. 
Stir to combine. Put the melted butter in another small bowl.  
Just as soon as the muffins are cool enough to handle, but are 
still warm, hold the bottom part of the muffins and dip the top 
into the melted butter, gently turning to coat it evenly.      

2. Immediately dip the buttered muffin tops into the spiced sugar mixture, 
coating it evenly. Return the muffins, right side up, to the cooling rack. 
Repeat until all the muffins have been buttered and sugared. Serve warm or 
at room temperature.

Curried Chicken Salad with Mango Dressing


2 chicken breasts, skinless  
8 cups romaine lettuce, chopped  
¼ cup dried cranberries  
¼ cup celery, diced  
¼ cup red onion, diced  
½ cup apple, diced  
¼ cup walnuts, chopped  
4 Tablespoons plain low fat yogurt  
1 Tablespoon lime juice  
2 teaspoon curry powder

1 ripe mango  
1 Tablespoon lime juice  
½ teaspoon fresh ginger, grated  
1 Tablespoon fresh cilantro  
¼ teaspoon pepper                  


1. In a large saucepan combine the chicken breasts and water.
Bring the water to a boil over medium heat. Reduce the heat
to low and simmer 20 minutes or until the chicken is no longer
pink. Remove the chicken from the water and refrigerate until
cool, about 20 minutes. De-bone and dice the chicken breasts.

2. In a small bowl whisk together the yogurt, curry and 1 tablespoon
lime juice. Add the celery, onion and diced chicken to the curry mixture
and stir to coat.

3. In a food processor, combine the mango, ginger, 1 tablespoon
lime juice, cilantro and pepper. Blend until smooth. On four dinner
plates layer the lettuce, walnuts, apple, and cranberries. Pour the
mango dressing over the lettuce. Top with the curry chicken salad.

Rice Pudding

 Rice Pudding 

3/4 cup White rice, Uncooked 
2 cups Milk, divided  
1/3 cup White sugar  
1/4 tsp. Salt  
1 Egg, beaten 
2/3 cup Golden raisins  
1 tbs. Butter 
1/2 tsp Vanilla extract                    


1. Take a saucepan and add water (1 1/2 cups) into it. 
Put it for boil; then add rice into the water. Reduce the 
heat to low and cover the saucepan. Let it simmer for about 
15-20 minutes. Take out the cooked rice put into separate container.

2. Now clean the saucepan, and add in prepared rice, sugar, 
milk (1 1/2 cups), and salt . Then cook the mixture over medium 
heat till it becomes creamy and thick. It takes about 20 minutes or so.

3. Now add in remaining milk, raisin, and beaten eggs. 
Let it cook for another 2 minutes, in between stir constantly. 
Remove the saucepan from the heat. Mix in vanilla and butter. 
Serve while it’s hot!  

Apple Pie Smoothie

Apple Pie Smoothie 

 1 Cup vanilla ice cream 
 1/2 Cup applesauce
 1 tsp. lemon juice
 1/2 tsp. apple pie spice
 4-6 ice cubes                    


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

Nutty Chocolate Turtles

Nutty Chocolate Turtles

 3 cups melting chocolate
 1 cup coarsely chopped walnuts
 1/2 cup chopped pecans
 1/2 cup chopped almonds
 1/2 teaspoon vanilla                   


 1. Line cookie sheet with waxed paper. 

 2. In a medium saucepan over low heat, melt chocolate 
until smooth. Stir in walnuts, pecans, almonds, and vanilla. 
Remove from heat.

 3. Drop by teaspoons onto prepared sheet. Chill. 

Tuesday, September 27, 2016

Southern Oyster Stew

Southern Oyster Stew    

 2-3 dozen fresh shucked select oysters with liquor
 1/2 cup sweet, salted butter (1/2 stick)
 1/4 cup dry cooking sherry
 2 tbs Worchestershire sauce
 2 cups whole milk
 1/2 cup whipping cream or half and half
 Salt and Pepper to taste
 1 tsp cajun seasoning 
 Tabasco sauce to taste                  


 1. In a 4 quart sauce pan, combine oysters, oyster juice, 
2/3 butter stick, worchestershire sauce, sherry and milk. 

 2. Heat on low until the oysters start to curl up on their 
edges. When oysters are almost completely curled, add cream. 
Bring the temperature up to where it almost boils. Be 
careful not to boil rapidly. The heavy cream and milk will 
burn if not careful.

 3. Reduce heat and add other 1/3 stick of butter, salt 
and pepper with optional tabasco sauce. Serve hot. 

 4. Cooking time: 15 minutes to 20 minutes.

Monday, September 26, 2016

Sand Tart Cookies

Sand Tart Cookies    

 1/2 cup butter, softened
 1 cup granulated sugar
 1 egg, beaten
 1 3/4 cups sifted flour
 2 teaspoons baking powder
 1 egg white, lightly beaten
 1 tablespoon sugar, mixed with 1/4 teaspoon cinnamon                  


 1. Cream butter and sugar and stir in well beaten egg. 
Sift flour and baking powder together, blend with creamed 
mixture to make a soft dough. Set in refrigerator to chill. 

 2. When cold, place on well floured board 
(or use powdered sugar), then roll out about 1/8-inch thick. 
Knead in more flour if needed. Cut into decorative shapes 
with cookie cutters. 

 3. Brush with egg white and sprinkle with cinnamon sugar 
mixture. Bake on a lightly greased baking sheet at 275° 
about 20 minutes or until lightly browned.

 4. Makes about 2 dozen cookies.  

Raspberry Cantaloupe Smoothie

Raspberry Cantaloupe Smoothie    

 1/2 of a cantaloupe, peeled, seeded and diced
 1 Cup of fresh raspberries
 1/2 Cup yogurt
 1 1/2 Tablespoon sugar                 


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

Pan-fried Fish Fillets

Pan-fried Fish Fillets   

 1 lb. white fish fillets, such as snapper or cod (four 4-oz pieces)
 1 large egg 
 1 teaspoon water 
 1/2 cup panko breadcrumbs 
 1/2 teaspoon sea salt 
 1/8 teaspoon ground black pepper 
 2 tablespoons olive oil 
 1 tablespoon butter                


1. Rinse the fish under cold running water, then pat it dry with 
paper towels and set aside

 2. Break the egg into a pie pan, then beat with small whisk, 
adding the teaspoon of water as you go. When no egg white 
is still visible, stop beating and set aside.

 3. Combine the panko, salt, and pepper on a dinner plate. 
Have a second dinner plate ready to hold the coated fillets.

 4. One at a time, dip the fillets into the egg and then let any 
excess egg drip off back into the pie pan. Put each moistened 
fillet into the panko mixture, pressing it down firmly so the 
crumbs will adhere. Then turn it over, and press the second 
side into the crumbs until it becomes completely coated all over. 
Shake off any extra panko mixture, and transfer the coated 
fillet to the clean plate.

 5. Place a large heavy skillet over medium heat. After about 
1-2 minutes, add the olive oil and swirl to coat the pan. Add the
 butter, and swirl until it melts into the oil.

 6. Carefully transfer the coated fillets to the hot pan. 
Cook for 2 to 4 minutes, or until deep golden brown on the bottom. 
Use a spatula to carefully loosen each fillet, being careful to keep 
its coating intact. Flip each over, and cook on the second side for 
2 to 4 minutes, or until that side is deep golden brown. A sharp knife
 should insert easily into the thickest part of the fish, revealing 
opaque flesh. If necessary, cook a minute or so longer.

Kiwi Strawberry Smoothie

Kiwi Strawberry Smoothie    

 3 peeled kiwi, chopped
 1/2 cup frozen strawberries
 1 cup frozen banana slices
 3/4 cup pineapple juice                


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

Sunday, September 25, 2016

Italian Meatballs with Tomato Sauce

Italian Meatballs with Tomato Sauce    

 4 oz white bread (crust discarded), turn into small bits
 1/2 cup milk 
 3/4 lb ground beef
 1/4 lb ground pork
 1/4 cup grated Parmigiano Reggiano
 2 tablespoons minced fresh parsley leaves
 1 large egg yolk
 1 small garlic clove, minced
 1 teaspoon salt
 ground black pepper
 about 1 1/4 cups vegetable oil for frying 

 Ingredients: Tomato Sauce:

 2 tablespoons extra-virgin olive oil
 1 teaspoon minced garlic
 1 28 oz Italian peeled tomatoes
 1 tablespoon minced fresh basil leaves
 salt and ground black pepper                


1. Combine the bread and milk in a small bowl, mashing 
occasionally with a fork, until a smooth paste forms.

2. Mix all meatballs ingredients, beef, pork, egg, grated 
Parmesan Cheeses or Parmigiano and Grana, parsley, 
then include the bread and milk mixture with salt and 
pepper in a medium bowl.

3. Lightly form 3 tablespoons of the mixture into a round 
meatball, repeat with the remaining mixture to form approximately 
15 meatballs.

4. Heat the vegetable oil over medium-high heat in a frying pan. 
Add one by one the meatballs in a single layer, and when the edge 
of the meatballs dipped in oil sizzles, turn several times until nicely 
browned on all sides.

5. Transfer the browned meatballs to a paper towel and set aside. 
Repeat with remaining meatballs.

 Instructions: Tomato Sauce:

1. Discard the frying oil from the pan, leaving behind any browned 
bits of meat. Add the extra-virgin olive oil along with the garlic, saute 
just until the garlic is golden, then remove it.

2. Add the crushed tomatoes, and simmer gently until the sauce thicken, 
10 minutes. Add the minced basil leaves, add salt and pepper to taste.

3.  Now Add the meatballs to the tomato sauce, and keep simmering 
turning them occasionally until well cooked through, about 40 minutes.

Rosemary and Red Pepper Chicken

Rosemary and Red Pepper Chicken   

 1 small onion, thinly sliced
 1 medium red bell pepper, seeded and thinly sliced
 4 cloves garlic, minced
 2 tsp dried rosemary
 1/2 tsp dried oregano
 8 oz turkey Italian sausages, casings removed
 8 (4 ounce) skinless, boneless chicken breast halves
 1/4 tsp coarsely ground pepper
 1/4 cup dry vermouth
 1 1/2 tbs cornstarch
 2 tbs cold water
 salt to taste
 1/4 cup chopped fresh parsley               


 1. In a 5 to 6 quart slow cooker, combine onion, bell pepper, 
garlic, rosemary, and oregano. Crumble sausages over onion mixture. 

 2. Rinse chicken and pat dry; arrange in a single layer over sausage. 
Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting 
for 5 to 7 hours, or until chicken is tender and cooked through 
when pierced.

 3. Transfer chicken to a warm, deep platter, and cover to keep warm.

 4. In a small bowl, stir together cornstarch and cold water. Stir into 
cooking liquid in slow cooker. Increase heat to High, and cover. Cook, 
stirring 2 to3 times, until sauce is thickened (about 10 more minutes).

 5. Season to taste with salt. Spoon sauce over chicken, and sprinkle 
with parsley. 

Honey Lime Shrimp

Honey Lime Shrimp  

 1/2 pound large shrimp, peeled and deveined
 1/4 cup olive oil
 2 Tablespoons honey
 3 Tablespoons of fresh lime juice.
 Zest of one small lime
 2 cloves garlic, smashed
 1/2 tsp sea salt
 1/4 tsp black pepper
 1/4 tsp red pepper flakes 
 1/4 tsp white pepper               


 1. Combine all the marinade ingredients mixing together well. 

 2. In a large ziploc bag combine marinade and shrimp, make 
sure shrimp is well coated. 

 3. Place it in the fridge and let marinate for 45 to 60 minutes,
 turn the bag a couple of times during this process.

 4. Remove the shrimp and let stand till they get to room 
temperature, about 15 minutes should be good. 

 5. Heat a large skillet over medium-high heat, Add the shrimp 
to the pan in a single layer and cook for till the shrimp are pink. 
Turn the shrimp over and cook for another 30-45 seconds or until 
the shrimp are opaque.

 Serve with rice and your favorite sides and enjoy. 

Crockpot Seafood Lasagna

Crockpot Seafood Lasagna  

 1 24-oz. jar alfredo sauce
 1 24-oz. jar marinara sauce
 10 wide no-boil lasagna noodles
 1 cup fresh parmesan cheese, grated
 2 Tbsp. olive oil
 1 medium onion, sliced thin
 2 tsp. salt
 2 zucchini, peeled and julienned
 ½ lb. crabmeat, flaked
 ¼ lb. shrimp, peeled, cooked, and coarsely chopped
 6 oz. fresh mozzarella, sliced ¼-inch thick
 8 oz. ricotta cheese
 3 egg whites, beaten              


 1. In large bowl, mix together olive oil, onion, salt, zucchini, 
crab, shrimp, mozzarella, ricotta, and egg whites.

 2. Grease the slow cooker well and drizzle 1 cup of the marinara 
on the bottom. Lay 2 noodles on top, slightly overlapping. 

 3. Spread 1 cup of filling on top of noodles, then drizzle 1 cup alfredo 
sauce on top. Cover with 2 more lasagna noodles, slightly overlapping.

 4. Use marinara sauce for second layer. Repeat layers until all sauce, 
filling, and noodles have been used up. End with sauce on top, then 
sprinkle with parmesan. Cover and cook on low for 5 to 7 hours.

Chocolate Strawberry Smoothie

Chocolate Strawberry Smoothie 

 8 oz. chocolate milk
 4 oz. frozen strawberries
 4 oz. frozen bananas peeled and chopped             


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

Saturday, September 24, 2016

Cream of Spinach Soup

Cream of Spinach Soup

 1 large Gold potato, peeled and thinly sliced 
 3 leeks, cleaned and thinly sliced 
 1 quart chicken broth or  Homemade chicken stock
 Two 10-ounce bags spinach leaves
 1/2 cup heavy cream
 Black Pepper            


 1. In a soup pot, combine the potato, leeks, and broth, 
bring to a simmer, and simmer for about 20-25 minutes, 
or until the potatoes and leeks are soft.

 2. Add the spinach and bring back to a simmer, and 
remove from the heat. 

 3. Puree the soup with a blender and then strain it into 
a clean pot. 

 4. Add the cream, bring to a simmer, and season with 
salt and black pepper.