Wednesday, August 9, 2017

Homemade Shrimp Stock

Homemade Shrimp Stock  

 The Shells and tails from 2 lb. of Shrimp
 1/2 Cup chopped Onion
 1/4 Cup chopped Celery
 2 Garlic Cloves
 1 Lemon sliced
 2 Fresh Bay Leaves
 3 Sprigs Fresh Thyme
 1 tsp. Black Peppercorns     



 1. Add all ingredients to a dutch oven or a moderate sized stock pot.

 2. Cover this with 6-8 Cups cold water.

 3. Bring almost to a boil, reduce the heat to a low simmer. Skim off 
any scum that rises to the surface. Simmer for about 45 minutes to an 
hour. Strain through a fine mesh strainer. 

 Refrigerate for up to 3 days or freeze for up to 1 month.  

Sunday, August 6, 2017

Bamboo Shoots with Chicken and Ham


 2 oz chicken meat, minced
 2 oz smoked ham, minced
 2 oz water chestnuts, minced
 2 egg whites
 1 tablespoon cornstarch
 8 oz bamboo shoots, cut into thick strips
 1 tablespoon chopped flat-leaved parsley  



 1. Mix together the chicken, ham and water chestnuts.

 2. Mix together the egg whites and cornflour then stir
them into the minced ingredients. Stir the bamboo shoots
into the mixture until well coated then arrange in an ovenproof dish.

 3. Place on a rack in a steamer, cover and steam over gently
simmering water for 15 minutes.

 4. Serve garnished with parsley.

 Makes Servings 4

Saturday, August 5, 2017

Catfish Fingers with Spicy Dipping Sauce


Catfish Fingers with Spicy Dipping Sauce


 8 (6-8 ounce) catfish filets
 2 cups white cornmeal
 Salt and black pepper to taste
 Peanut oil

 Dippping Sauce:

 3/4 cup white wine vinegar
 1/2 teaspoon salt
 1/2 teaspoon black pepper
 1 shallot, finely chopped
 2 cloves garlic, finely chopped
 2 green onions, thinly sliced
 1 tablespoon parsley, finely chopped



 1. Cut catfish filets into 1-inch wide strips and pat dry.

 2. Place cornmeal in a shallow dish and season with salt
and black pepper. Dredge catfish strips in cornmeal mixture,
shaking off excess. Set aside on a wax-paper lined baking sheet.

 3. Pour 2 inches of peanut oil into a deep fryer or large,
heavy skillet and heat to 375 F.

 4. Add catfish strips to hot oil three at a time and fry in a single
layer for 5-7 minutes, turning to cook evenly, until golden brown
and fish flakes easily with a fork.

 5. Drain on paper towels and sprinkle lightly with additional salt.

 Prepare dipping sauce:
 1. Mix all ingredients well in a small mixing bowl.
Taste and adjust seasonings as necessary.

Friday, August 4, 2017

Greek Chicken and Rice

Greek Chicken and Rice


 2 tablespoons olive oil
 1 1/2 pounds skinned and boned chicken breasts cut into large bite-size pieces
 1 cup chopped yellow onion
 1 cup chopped green bell pepper
 1 cup long-grain white rice
 2 1/4 cup Chicken Stock or chicken broth
 Juice of 1 lemon
 1/2 cup kalamata olives, pitted
 3/4 teaspoon dried oregano
 1/2 teaspoon salt
 Freshly ground pepper to taste



 1. Preheat oven to 350°F. In a large Dutch oven over medium heat,
warm 1 tablespoon oil. Add chicken and brown, about 5 minutes on each side.
Remove to a plate.

 2. Add remaining 1 tablespoon oil and sauté onion and green pepper until
tender, about 5 minutes. Stir in rice. Add remaining ingredients.

 3. Return chicken to pan, cover, and bake until rice is tender and liquid is
absorbed, about 50 minutes.

Tuesday, August 1, 2017

Beef and Bean Cheddar Skillet


 1 lb. lean ground beef
 1 Cup chopped onions
 1 Cup thinly sliced carrots
 1 Cup finely chopped potatoes
 1 Cup water
 1 can (14 oz.) baked beans
 1/2 Cup barbecue sauce
 1 Cup shredded Cheddar Cheese



 1. Brown ground beef in a large skillet over medium high heat.
Break up any big pieces.

 2. Drain meat and replace meat in skillet.

 3. Add the onions, potatoes and carrots to the meat. Continue
to cook on medium high heat for 5-7 minutes.

 4. Reduce heat to low and add water. Cover and cook about
20-25 minutes or until vegetables are tender.

 5. Add the beans and barbecue sauce stirring well. Continue to
cook uncovered for 10 to 15 minutes or until heated through.

 6. Remove skillet from heat. Top with cheese and serve.

Salmon Patties


 1 15-ounce can of pink salmon 
 1/3 cup chopped celery 
 1/3 cup chopped scallions 
 2 large eggs
 1 tablespoon soy sauce 
 1 cup Italian breadcrumbs 
 3/4 cup plain breadcrumbs 
 1 teaspoon cayenne pepper 
 1/2 cup corn or canola oil



 1. In a medium-size bowl, remove the skin and bones from the 
salmon and set aside.

 2. Using a small sauté pan, sauté the celery and scallions in one 
teaspoon of the oil until soft. Remove from heat and set aside.

 3. In a small mixing bowl, combine the two eggs and the soy sauce. 
Pour the egg mixture into the medium-size bowl with the salmon. 
Stir until well mixed. 

 4. Stir in the remaining ingredients, starting with the Italian and 
plain breadcrumbs, then the scallions and celery, and cayenne pepper.

 5. Form the salmon mixture into medium-size round patties about 
3 inches wide. 

 6. In a large frying pan, heat the remaining cooking oil. Fry the 
patties at a low to medium-low heat for 5 minutes on each side or 
until golden brown.

Saturday, July 29, 2017

Spicy New Orleans–Style Wings


24 chicken wings 
3 tablespoons extra-virgin olive oil 
½ pound spicy sausage meat 
1 yellow onion, chopped 
6 cloves garlic, minced 
2 tablespoons chopped fresh oregano leaves
2 cups chopped vine-ripened tomatoes chopped
1 cup heavy cream 
2 tablespoons Worcestershire sauce 
1 tablespoon your favorite hot sauce 
½ teaspoon salt 
1/3 cup chopped parsley



 1. Cut off the wing tips.  Cut the wings in half through the joint.

2. Place a deep 12-inch pan over medium heat. Add the olive oil. 
When hot, add the sausage and onion. Cook until the onion browns, 
about 12 minutes, stirring occasionally. 

3. Meanwhile, in a large bowl, combine the garlic, oregano, tomatoes, 
heavy cream, Worcestershire sauce, hot sauce, and salt.

4.  Add the wings and the tomato sauce to the onions. Bring to a low boil. 
Cover, turn the heat to low, and simmer until the chicken wings become 
very tender, about 30 minutes. Stir occasionally.

5.  To serve, bring the wings and sauce to a low boil. Cook until nearly all 
the sauce evaporates and forms a glaze around the wings. Stir in the parsley 
just before serving.

Saturday, July 22, 2017

Guinness Stew


6 TO 8 Quart Slow cooker

¼ cup olive oil
5 pounds boneless beef chuck, cut into 2-inch cubes
¾ tsp salt
3½ cups thinly sliced yellow onion
1¼ pounds carrots, peeled and cut into 1-inch sticks
1 pound turnips, peeled and cubed ¾ pound eggplant, cut into cubes
1½ tblsp finely grated orange zest
1 tblsp minced garlic
5 fresh thyme sprigs
3 bay leaves
3½ cups Guinness beer



 1 Set a large skillet over medium heat for a few minutes, then pour in the oil.
salt the beef and brown it in the skillet on all sides, turning only when you have to,
about 8 minutes per batch; transfer to the slow cooker and continue browning more.

2 Add the onion to the skillet. Stir until it softens and even browns a bit,
4 to 7 minutes, depending on how much you’ve got. Scrape all the onion
into the slow cooker.

3 Stir in the carrots, turnips, eggplant, orange zest, garlic, thyme sprigs, and
bay leaves. Pour the beer over everything. 4 Cover and cook on low for 8 hours,
or until the vegetables and beef chunks are all fork-tender.

Friday, July 21, 2017

Mango Strawberry Smooothie


1 cup rice or almond milk 
½ cup chopped mint leaves or more.
1.5 cups any mild greens
½ cup mango (frozen)
1/2 cup strawberry (frozen)
Pinch sea salt
 Cinnamon to taste
Add Ice Or Water 

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

Sunday, July 16, 2017

Summer Snow Pea Soup

Summer Snow Pea Soup

½ cup each: chopped green onions, yellow onion 
1 tablespoon margarine or butter 
4 cups reduced-sodium fat-free chicken broth 
1 pound snow peas, trimmed 
4 cups coarsely chopped romaine lettuce 
½ teaspoon each: dried tarragon and mint leaves 
Salt and white pepper, to taste 
                        6 tablespoons plain fat-free sour cream                              



 1. Sauté onions in margarine in large saucepan until tender, about 5 minutes. 
Add remaining ingredients, except salt, pepper, and sour cream; heat to boiling. 

2. Reduce heat and simmer, covered, until snow peas are very tender, about 
15 minutes. Process soup in food processor or blender until smooth; strain and 
discard solids. 

3.Season to taste with salt and white pepper. 
Serve warm or chilled; garnish each bowl of soup with a dollop of sour cream.

Make this soup a day in advance so that flavors can blend.

Citrus and Avocado Chicken Salad


 1 1/2 pounds spinach, torn into bite-sized pieces
 3 red grapefruits
 3 oranges
 2 avocados
 3 cups cooked chicken breast, sliced into strips
 1/4 cup orange juice
 2 tablespoons lemon juice
 1 teaspoon sugar
 2 tablespoons white wine vinegar
 1/4 cup olive oil                              



 1. Remove stems from spinach. Wash spinach thoroughly and dry.
Tear into bite-size pieces.

 2. Wrap gently in paper towels and refrigerate in plastic bags until
ready to toss salad.

 3. Peel and section grapefruit and oranges. Slice avocados into
quarters and then cut each slice into 2-inch chunks.

 4. Combine remaining ingredients for dressing. Toss spinach with
 dressing. Add grapefruit, orange, avocados, and chicken and toss again.

Tomato Vegetable Soup

Tomato Vegetable Soup

1 each: chopped medium onion, large rib celery, medium carrot, red bell pepper 
1½ teaspoons olive oil 
1 cup reduced-sodium beef broth 
1 can (28 ounces) Italian plum tomatoes, undrained 
¼ cup dry white wine  
1 teaspoon lemon juice 
¾ teaspoon celery salt 
Pinch of crushed red pepper 
                              Salt and pepper, to taste                                



 1. Sauté onion, celery, carrot, and bell pepper in oil in large 
saucepan until vegetables are tender, about 10 minutes. Stir 
in remaining ingredients, except salt and pepper; heat to boiling. 
Reduce heat and simmer, covered, until vegetables are tender about 15-18 minutes.

2. Process soup in food processor or blender until smooth; season 
to taste with salt and pepper. Refrigerate until chilled.

Saturday, July 15, 2017

Green Tomato Pie


Pastry for a 9-inch double pie crust  
1½ Cups Sugar 
2 Tablespoons all-purpose flour  
½ Teaspoon ground cinnamon 
½ Teaspoon ground nutmeg 
¼ Teaspoon salt
4 Cups very thinly sliced tomatoes
2 Tablespoons cold butter, cut into small chunks 
                                2 Tablespoons Freshly squeezed Lemon Juice                                 



 1. Heat the oven to 425 degrees.

 2. Line a 9-inch pie pan with half of the crust, leaving a 
½-inch overhang. 

 3. n a medium bowl, combine the sugar, flour, cinnamon, nutmeg, 
and salt. Use a fork or a whisk to stir everything together well. Add 
the thinly sliced green tomatoes and toss gently to season them 
evenly and well.

 4. Transfer the seasoned tomatoes to the piecrust, and arrange them 
so that they are mounded up a little in the center. Scatter the small butter 
pieces over the top of the filling, and then sprinkle on the lemon juice. 

5. Roll the remaining crust into a 10-inch circle. Place the top crust over 
the tomatoes, pressing it down gently to touch the top of the tomato filling. 
Trim away the extra pastry around the edges, and press the top and 
bottom edges together firmly. 

6. Fold up the bottom edges and crimp them, or press down on the edge 
with the back of a fork, sealing and decorating the pie. Cut about 8 slits 
around the top of the crust, so that steam can escape during baking.

7. Place the pie on the bottom rack of the oven. Bake for 10 minutes. Reduce 
the heat to 350 degrees F and bake until the pie is bubbling with sweet juices
 and a golden brown, about 40 to 50 minutes more.

Friday, July 14, 2017

Pineapple and Mushroom Burger


 2 Portobello mushrooms
 2 slices fresh pineapple
 1/4 cup teriyaki sauce
 1 1/4 teaspoon honey
 Salt and black pepper                              



 1. In a small mixing bowl mix the teriyaki sauce, honey and
a pinch of salt and black pepper.

 2. Heat a pan on a medium flame.

 3. Brush each side of the mushrooms and pineapple with
the sauce.

 4. Cook for 6-8 minutes on both sides until golden brown
and cooked through. Serve on warm buns.

Wednesday, July 12, 2017

Belgian Cheese Waffles


 2 egg yolks
 2 cups milk
 2 cups all-purpose flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/3 cup oil
 2 egg whites, stiffly beaten
                                    1-1/2 cups shredded cheddar cheese                                



 1. Preheat waffle maker.

 2. Put all ingredients except egg whites in a large mixing bowl. 
Beat on low until moistened. Increase to speed to medium, mix 
until smooth. 

 3. By hand, gently fold in beaten egg whites. 

 4. Pour 1/2 cup batter on waffle maker, cook till golden brown. 

Tuesday, July 11, 2017

Mexican Beef Brisket

Mexican Beef Brisket


 2 tablespoons olive oil
3 pounds beef brisket, cubed
2 cups salsa
2 tablespoons vinegar
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1/4 teaspoon cloves
1/4 teaspoon pepper                            



 1. Heat oil in a skillet over medium-high heat and brown beef.
Place in crock pot.

2. Combine remaining ingredients. Pour over meat.
Cover and cook on low 10 to 12 hours.

3. Add water as needed.

Monday, July 10, 2017

Homemade Hot Mango Sauce


 6 Thai chilies (Bird’s eye chili) 
 2 Habanero chilies 
 1/2 cup grated carrot 
 Zest of 1/2 a lemon
 Juice of 1/2 a lemon 
 1/2 cup onions, chopped roughly 
 5 ounces mango puree 
 1/4 cup white vinegar 
 1/4 cup sugar 
                                 1/2 teaspoon salt                                



 1. Blend together the Thai chilies, habaneros, carrot, zest of lemon, 
lemon juice, onions and mango puree.

 2. Transfer into a saucepan. Add sugar and salt Cook for about 
10-12 minutes.

 3. When cooled, transfer into the blender again. Add vinegar and 
blend again.

 4. Transfer into a jar. Keep covered and refrigerate. 

Thursday, June 29, 2017

Braised Beef Short Ribs

Braised Beef Short Ribs


 4 1/2 pounds beef short ribs
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cups dry red wine
 1 14.5-oz can diced tomatoes, undrained
 8-oz sliced button mushrooms
 5 garlic cloves, peeled
 6 fresh parsley sprigs
 1 bay leaf                            



 1. Place the ribs in a lightly greased crockpot and sprinkle
with the salt and black pepper.

 2. Add the wine, tomatoes and their juices, mushrooms,
garlic, parsley, and bay leaf.

 3. Cover and cook on low for 8 to 9 hours.

 4. Remove and discard the parsley sprigs and bay leaf
before serving.

Wednesday, June 28, 2017

Tomato and Beet Salad


 2 medium red beets 
 2 medium golden beets 
 3 tablespoons chopped fresh chives 
 2 tablespoons chopped fresh tarragon 
 2 tablespoons chopped shallots 
 1 tablespoon capers 
 3 tablespoons extra-virgin olive oil 
 2 tablespoons balsamic vinegar 
 1 teaspoon Dijon mustard 
 3 cups ripe cherry tomatoes, halved 
 2 pounds ripe tomatoes, sliced 
 1/2 teaspoon salt 
                                 1/4 teaspoon ground black pepper                              



 1. Preheat oven to 400°. 

 2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. 
Bake at 400° for 50-60 minutes or until tender. Cool and peel beets and cut into 
1/4-inch-thick slices.

 3. Combine chives and next 6 ingredients in a small mixing bowl, stirring with 
a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss 
to coat well.

 4. Place sliced beets and sliced tomatoes on each plate. Drizzle each serving with 
about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry 
tomatoes. Sprinkle with salt and pepper. 

Grilled Eggplant Quesadilla

Grilled Eggplant Quesadilla


 4 12" tortillas
 8 oz. low fat shredded Pepper Jack cheese
 1 bunch fresh basil, chopped
 2 large eggplant, grilled
 3 tomatoes
 2 cups sliced roasted peppers
 olive oil
 red wine vinaigrette                          



 1. Slice eggplant into 1/2" slices. Brush slices with red wine vinaigrette.
Grill eggplant over hot coals basting occasionally with more vinaigrette
until slices are very soft. Cover eggplant with foil until ready to use.

 2. Layer cheese, basil, eggplant, tomatoes, and peppers inside the tortillas.
Fold tortillas in half.

 3. Brush outside of the tortillas with olive oil.

 4.Bake tortillasat 400 degrees until center is hot and outside is
brown and crisp.

Monday, May 29, 2017

Sour Cream Cornbread


 1 cup self-rising cornmeal
 1/2 cup salad oil
 2 Lg. eggs
 1 small can cream style corn 
 8-ounce sour cream                            



 1. Mix meal, oil, eggs and corn thoroughly. 
Fold in sour cream.

 2. Pour into greased muffin tin and bake at 
450 F for about 20-25 minutes. 

Glazed Kiwi Muffins


 1 1/2 cups flour
 2 teaspoons baking powder
 1/2 cup sugar
 1/2 teaspoon salt
 1 egg
 1/4 cup vegetable oil
 1/2 cup skim milk
 4 kiwis, peeled and thinly sliced, then quartered
 1/8 teaspoon nutmeg


 1 cup powdered sugar
 2 tablespoons plus 1 teaspoon milk                           



 1. Preheat oven to 400°F degrees. 

 2. Prepare 12 regular muffin cups with cooking spray. 

 3. In a mixing bowl mix flour, baking powder, sugar, 
and salt together in a bowl. Then add egg, oil, and milk. 
Stir in kiwis and nutmeg. 

 4. Divide evenly among muffin cups, and bake for 10-15 
minutes until toothpick comes out clean.

 5. To make the glaze completely combine all ingredients 
in a bowl, then drizzle over the tops of the muffins before serving.

Blueberry Banana Pancakes


 1 cup of pancake mix 
 3/4 cup water
 2 ripe bananas, peeled and sliced
 3/4 cup of blueberries
 1/4 teaspoon cinnamon
                               Cooking spray for the griddle                           



 1. Mix the pancake mix and water in a mixing bowl. 
Let stand for 5-6 minutes.

 2. Fold in the 3/4 cup of blueberries, and the cinnamon
 to the mix.

 3. Coat the surface of the griddle with cooking spray. 

 4. Pour 1/4 cup of the pancake batter into the griddle and 
cook until it turns golden brown on the side, then flip and 
brown the other side.

 5. Top with the banana slices.

Saturday, May 13, 2017

Pork Cabbage Rolls


 16-18 large cabbage leaves 
 1/2 cup uncooked white long-grain rice 
 8 oz. ground pork 
 1 medium onion, chopped finely 
 1/4 cup finely chopped fresh dill 
 1 clove(s) garlic, crushed 
 1 tablespoon tomato paste 
 2 teaspoons ground cumin 
 1 teaspoon ground coriander 
 1 teaspoon ground allspice 
 4 cloves garlic, quartered 
 2 medium tomatoes, chopped coarsely 
 2 14 oz. cans crushed tomatoes 
 1/4 cup lemon juice                           



 1. Discard thick stems from 12 cabbage leaves; reserve remaining leaves. 
Boil trimmed leaves until just pliable; drain. Rinse under cold water; drain. 
Pat dry with paper towels. 

 2. In a medium mixing bowl combine rice, pork, onion, dill, crushed garlic, 
paste, and spices.

 3. Place one trimmed leaf, vein-side up, on board; cut leaf in half lengthways. 
Place a level tablespoon of the pork mixture at stem end of each half; roll each 
half firmly to enclose filling. Repeat with remaining trimmed leaves..

 4. Place reserved leaves in base of wide saucepan. Place only enough rolls, 
seam-side down, in single layer, to completely cover leaves in base of saucepan. 
Top with quartered garlic, chopped fresh tomato then remaining rolls.

 5. Pour undrained tomatoes and juice over cabbage rolls; bring to a boil. 
Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes 
or until cabbage rolls are cooked through. Divide cabbage rolls and sauce 
among serving plates.

Saturday, April 15, 2017

Toasted Pecan Chicken


 4 boneless chicken breasts
 1/4 tsp pepper
 1/4 tsp salt
 3 Tbsp butter
 1 1/2 cups whipping cream
 2 Tbsp orange marmalade
 1 Tbsp Dijon mustard
 3/4 cup chopped toasted pecans                          



 1. Pound chicken thin between wax paper.
Season with salt and pepper.

 2. In a large skillet, melt butter. Cook chicken
 over medium-high heat for 3-4 minutes per side.
Remove chicken from skillet.

 3. Reduce heat to medium, add whipping cream,
 marmalade, and mustard, stir well. Add chicken,
sprinkle with pecans, and cook 8 min or until
sauce thickens.

 4. Serve over rice, if desired.

Friday, April 14, 2017

Spinach and Feta Omelet


 4 Cups spinach, washed chopped
 6 Large eggs
 1 Tablespoon butter
                         1/2 Cup feta cheese                           



 1. In a saucepan, cook spinach, covered, in a small 
amount of boiling salted water for 3 to 4 minutes or 
till tender.Drain thoroughly.

 2. In a medium mixing bowl, beat eggs well. Add 
drained spinach; continue beating till thoroughly mixed. 

 3. Heat half of the butter in a 7- or 8- inch omelet pan 
over medium-high heat. Pour half of the egg mixture 
into pan. 

 4. As eggs set, run a spatula around the edge of the skillet, 
lifting eggs and letting uncooked portion flow underneath.

 5. Cook till top of omelet is set. Turn omelet; sprinkle with 
half of the cheese. Cook 2-3 minutes more.

 Makes 2 servings

Monday, April 3, 2017

Glazed Turkey Meatloaf

Glazed Turkey Meatloaf

 1 pound ground turkey
 1/4 cup bread crumbs
 1/3 cup milk
 1 egg, beaten
 1 sm. onion, chopped
 Salt and pepper to taste
 1/2 teaspoon thyme
 2 tablespoon catsup


 3 tbsp. brown sugar
 1/4 cup catsup
 1/4 teaspoon nutmeg
                             1 teaspoon dry mustard                           



 1. Combine bread crumbs and milk in a bowl. 
Add turkey, egg, onion, seasonings and catsup. 
Mix well and pat into a small meatloaf pan.

 2. Bake at 350 degrees for 35-40 minutes.

 3. Combine glaze ingredients and spoon over loaf. 
Bake for 20-25 minutes more.