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.

Sunday, March 12, 2017

Swiss Avocado and Turkey Quesadilla


 1/2 cup grated Swiss cheese
 2 whole-wheat tortillas
 4 slices deli turkey
 1 avocado, sliced                        



 1. Heat a sauté pan over medium heat.

 2. Sprinkle 2 tablespoons of cheese on half of each tortilla.
Layer the turkey and avocado on top of the cheese and top
with remaining cheese.

 3. Fold the tortillas in half and place in the sauté pan.
Cook for 1 minute on each side, or until the cheese is melted
 and tortilla is golden.

 Makes 2 servings

Saturday, March 11, 2017

Watermelon Cucumber Salad


 1 tablespoon olive oil 
 2 teaspoons fresh lemon juice 
 1/4 teaspoon salt 
 2 cups seedless watermelon, cubed 
 1 cup thinly sliced cucumber 
 1/4 cup thinly vertically sliced red onion 
                         1 tablespoon thinly sliced fresh basil                          



 1. Combine oil, juice, and salt in a large mixing bowl, stirring well. 
Add watermelon, cucumber, and onion; toss well to coat. Sprinkle 
salad evenly with fresh basil. 

Monday, March 6, 2017

Mango Chili Chicken Wings


 24 chicken wings 
 3 serrano or jalapeño chiles 
 1/4 cup thinly sliced ginger 
 5 cloves garlic 
 3 green onions, ends trimmed 
 1/4 cup minced cilantro sprigs 
 1 (12-ounce) can mango nectar
 Fruit from 2 ripe mangoes 
 1/4 cup firmly packed brown sugar 
 1 teaspoon salt 
 1 teaspoon allspice                         



 1. Cut off the wing tips. 

 2. In a food processor, mince the chiles, ginger, and garlic. 
Add the green onions and cilantro, and mince. Add all the 
remaining ingredients and liquefy.

 3. In a large bowl, combine the wings and mango mixture. 
Mix thoroughly. Marinate the wings in the refrigerator for 3 to 24 hours.

 4. Preheat the oven to 375°F. Line a shallow baking pan with foil. 
Coat a wire rack with nonstick cooking spray and place the rack 
in the baking pan. 

 5. Drain the chicken and reserve the marinade. Arrange the wings 
on the rack (smooth surface down) and roast for 30 minutes.

 6. Drain the accumulated liquid from the pan. Baste the wings with
 the reserved marinade, turn them over, and baste again. Roast until
 the wings turn a mahogany color, about another 30 minutes. 
Cut the wings in half through the joint. Serve hot. 

Pepperoni Dip


 1 package (8 ounces) soft-style cream cheese 
with onions and chives
 1 1/2 cups shredded reduced-fat Swiss cheese
 1 package sliced pepperoni, chopped
 1/2 cup chopped green pepper
 1/4 teaspoon cayenne pepper
 2/3 cup whole milk                        



 1. Place cheeses in crock pot cover and cook until 
cheeses are melted, about 30 minutes.

 2. Mix in remaining ingredients, cover and cook until hot, 
about 1 -1 1/2 hours.

Tuesday, February 21, 2017

Shrimp Chili with Black Beans


 2 lbs. shrimp, peeled and deveined
 1 onion, chopped
 1 tablespoon canola or olive oil
 1 small green bell pepper, chopped
 1 small red bell pepper, chopped
 1 small yellow bell pepper, chopped
 1 cup chicken broth or  Homemade chicken stock
 1 (28 oz.) can whole tomatoes, chopped
 2 (15 oz.) cans black beans, drained and rinsed
 1/2 cup picante sauce
 1 1/2 teaspoons cumin
 1/2 teaspoon basil
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1 1/2 teaspoons sea salt                    



 1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.

 2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.

 3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.  

Monday, February 20, 2017

Sweet and Tangy BBQ Sauce


 2 tablespoons butter
 1/2 cup minced sweet onion
 1 cup ketchup
 1/2 cup apple cider vinegar
 1/4 cup molasses
 1 teaspoon chipotle powder
 2 teaspoons paprika
 1/2 teaspoon celery seeds
 1/2 teaspoon sea salt                      



 1. Melt the butter in a medium saucepan over medium heat.

 2. Add the onion and sweat it until softened and translucent, 
3 to 5 minutes.

 3. Add the ketchup, vinegar, molasses, chipotle powder, 
paprika, celery seeds, and salt. Stir to combine. Simmer for 
about 20 minutes, uncovered, stirring occasionally, until 
thickened and darkened.

 Makes about 12 oz.  

Pineapple Coconut Rum Cake



 1 white cake mix (without pudding)
 4 eggs
 1/3 cup oil
 1/2 cup dark rum
 1 pkg instant coconut cream pudding
 1/4 cup water
 1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 cup)
 1 1/2 cup flaked coconut

 Topping :
 1 lg. container Cool Whip
 1 sm. can crushed pineapple in its own juice
 1 pkg. instant coconut cream pudding
 1/3 cup dark rum
 2 cup flaked coconut                  



 1. Mix together above ingredients in a bowl according
to cake instructions.

 2. Pour into 9"x13" cake pan and bake at 350 degrees
for approximately 30 to 35 minutes.

 3. Cool cake thoroughly, put it in the refrigerator
overnight after it is cool to chill it.

 4. Mix toppings together and spread on cake, sprinkle
with flaked coconut.

Thursday, February 16, 2017

Shrimp Po' Boy


 1 to 1 1/2 pounds medium boiled shrimp 
(shelled and deveined )
 2 cups milk 
 1 egg 
 1/8 teaspoon sea salt 
 dash Black pepper 
 6 sub rolls, split
 1 tomato, sliced
 Lettuce leaves



 1. Mix milk with egg; add shrimp and let stand for 4-5 minutes.

 2. Mix equal parts of flour and cornmeal with salt and pepper. 
Coat shrimp very well with mixture.

 3. Cook shrimp in hot deep fryer at 375° until golden brown. 

Drain well on paper towels.

 4. Spread split rolls with mayonnaise. Place shrimp on rolls; 
top with tomato slices, Pickles and lettuce. 

Cheddar Cheese and Mushroom Omelet


 6 eggs
 3/4 cup sliced mushrooms
 3 Tablespoons butter
 1/4 cup chopped green onion
 3 Tablespoons water
 1 cup shredded sharp Cheddar cheese
                     Salt and Black Pepper to taste                      



 1. In a pan saute mushrooms in butter. Remove mushrooms 
from pan, set aside.

 2. Combine eggs, green onions and water; beat until blended. 
Pour egg mixture into hot pan.

 3. As omelet begin to set, lift cooked mixture with spatula 
allowing uncooked mixture to flow under omelet. 

 4. When omelet is set, and still moist on surface, cover half of 
omelet with mushrooms and cheese. Fold in half. 

Monday, February 13, 2017

Broccoli Cornbread


 1 stick margarine
 1 box corn muffin mix
 4 eggs
 1 10-ounce bag frozen broccoli, chopped 
 1 small onion, chopped
 2 cups grated cheddar cheese
 1/4 cup water
                  Dash salt and pepper                     



 1. Spray 9-x-13-inch Pyrex dish with non-stick spray.

 2. Steam broccoli and chopped onion 8-10 mins. in 1/4 cup water. 

 3. Melt margarine; add corn muffin mix, eggs, salt and pepper, 
and mix very well. Add broccoli, onion and cheese; stir well. Pour 
into prepared dish.

 4. Bake at 400 degrees for 25-35 minutes. 

Chicken and Cheese Lasagne


 8 oz Lasagna noodles
 1/2 cup Onion, chopped
 1/2 Green pepper, chopped
 4 Tablespoon Butter
 1 can (7 1/2 oz) cream of chicken soup
 1 cup Mushrooms, sliced
 1/2 cup Pimentos, chopped and drained
 1/3 cup White wine
 1/2 tsp Basil, crushed
 1 3/4 cup Cottage cheese
 2 cups Chicken breast, cooked and diced
 2 cups mild cheddar cheese, grated
 1/2 cup Grated Parmesan cheese                    



 1. Cook noodles according to package directions; drain.

 2. Saute onion and bell pepper in butter until onion is clear 
and tender. Stir in soup, mushrooms, pimento, wine and basil.

 3. Lay half the noodles in a 9"x 13" baking dish; top with 
half the sauce, followed in layers with half of the following: 
cottage cheese, chicken, cheddar and Parmesan cheeses. 
Add in layers remaining noodles, sauce, cottage cheese and chicken.

 4. Bake at 350 F for 45-50 minutes.

 5. Top with remaining cheeses; bake for 2-3 minutes more or 
until the cheese has melted.

Wednesday, February 8, 2017

Chicken and Potato Casserole


 1 package (26 oz) frozen shredded hash brown potatoes, thawed
 1 package (24 oz) frozen mixed vegetables
 3 cups cubed cooked chicken
 1 can (10 3/4 oz) condensed cream of chicken soup
 1 can (10 3/4 oz) condensed cream of mushroom soup
 1 cup chicken broth or Homemade Chicken Stock
 3/4 cup French fried onions                



 1. Preheat oven to 375. Grease 13" x 9" x 2" baking dish.

 2. Layer the hash browns, vegetables and chicken in
baking dish.

 3. Stir together both soups and broth in a bowl, then pour
over casserole.

 4. Cover with tin foil and bake for 1 hour.

 5. Take foil off and top with French fried onions.

 6. Bake another 10 minutes, do not re-cover.

Tuesday, February 7, 2017

Blackened Redfish


 3/4 lb butter, melted in a skillet
 1 tbs paprika
 2-1/2 tsp salt
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp ground red pepper
 3/4 tsp white pepper
 3/4 tsp black pepper
 1/2 tsp thyme
 1/2 tsp oregano
                  6 Fresh Redfish fillets                  



 1. Heat a cast iron skillet over a high heat until it is VERY hot.

 2. Combine the dry spices together in a mixing bowl.

 3. Dip each fillet in melted butter and then sprinkle the seasoning 
ixture over both sides. Put the fillets in the skillet and pour in the 
remaining butter.

 4. Cook the fish until the underside begins to char or blacken, then 
turn and cook the other side. They will cook very quickly and creats 
alot of smoke. Have proper ventilation. 

Vanilla Smoothie


 1 cup vanilla yogurt
 1 cup milk
 1/2 teaspoon vanilla
 2-3 ice cubes
                 dash of cinnamon                 



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

 2. Sprinkle the top with cinnamon and serve.   

Cream of Broccoli Soup


 1 tablespoon butter 
 2 slices bacon, chopped 
 1 medium onion, chopped 
 2 scallions, chopped 
 1 stalk of celery, chopped 
 1 tablespoon all-purpose flour
 4 cups chicken broth or  Homemade chicken stock
 florets from 1 large head of broccoli, chopped 
 1/2 teaspoon salt 
 ground black pepper 
 dash of ground nutmeg 
 1 cup light cream                



 1. Melt butter. Sauté bacon, then add onion, leek, and celery. 
Cook until heated through. 

 2. Add flour and stir until well combined. Stir in stock; simmer 
for 15-18 minutes.

 3. Add broccoli; simmer for 15-18 minutes. Pour into blender 
and purée. 

 4. Return to pot and season with salt, pepper, and nutmeg. 
Stir in cream and cook until heated through; do not boil.

 Makes 4-6 sevings

Sunday, February 5, 2017

Applesauce Raisins Muffins


 1 lg. Egg
 1 1/2 cup applesauce
 3/4 tsp. baking soda
 1/2 tsp. Nutmeg
 3/4 cup raisins
 2 tbsp. salad oil
 2 cup flour
 2 tsp. baking powder
             1/2 tsp. Cinnamon                



 1. Beat together egg, salad oil and applesauce. Add flour, 
soda, baking powder and spices. Stir in raisins. 

 2. Spoon in muffin tins. Bake 375 degrees, 20-25 minutes. 

Saturday, February 4, 2017

Sweet & Spicy Beans


1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 teaspoon hot pepper sauce
Chopped green onions              



 In a 4- or 5-qt. slow cooker, combine the first nine ingredients.
Cover and cook on low for 5-6 hours. Top with green onions and

Friday, February 3, 2017

Shrimp Salad


 1 pound small shrimp, peeled and deveined
 1 celery stalk, finely diced
 1 small shallot, finely diced
 3-4 sweet pickles, finely chopped
 1/3 cup mayonnaise
 2 tablespoons sour cream
 1 tablespoon lemon juice
 2 teaspoons chopped dill
 2-3 dashes Tabasco sauce
             Salt and black pepper to taste                 



 1. Bring 2 quarts salted water to a boil in a large pot over 
high heat. Fill a large bowl halfway with ice water and set 
it aside. Add the shrimp to the boiling water and cook until 
pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool. 
Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream, 
lemon juice, and dill in a large mixing bowl. Add the shrimp and 
stir until all the ingredients are well combined. Stir in the Tabasco 
sauce. Season with salt and pepper.  

Cranberry Watermelon Smoothie


 1 beet, with or without greens 
 1 cup cranberries 
 1 cup watermelon 
 1/2 cup water                



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

Pepper and Mushroom Fritta


 Cooking Spray 
 2 Tablespoons butter 
 1 Small Sweet onion, finely chopped 
 1 Teaspoon minced garlic 
 2 Cups Sliced Button Mushrooms, sliced 
 2 Red Bell Peppers, seeded and diced 
 1/4 Cup chopped fresh parsley 
 8 Eggs 
 1 Cup 2% milk 
 1 1/2 Cups grated sharp cheddar cheese 
 1/2 Teaspoon salt 
 1/4 Teaspoon Black pepper                



 1. Preheat the oven to 350°F.

 2. Coat a 9-by-13-inch baking dish with cooking spray and set aside.

 3. In a large skillet over medium-high heat, melt the butter.

 4. Add the onion, garlic, and mushrooms and sauté until softened, 
about 5 minutes. Add the red peppers and sauté for 5 minutes, or 
until the liquid in the skillet is evaporated.

 5. Remove the skillet from the heat and stir in the parsley.

 6. In a large mixing bowl, whisk together the eggs, vegetables, 
milk, cheese, salt, and pepper. 

 7. Pour the mixture into the prepared baking dish and bake for 
30-35 minutes or until set. Let the frittata stand 5 to 10 minutes before serving.


Sunday, January 29, 2017

Roasted Tomato & Jalapeño Salsa

 Roasted Tomato & Jalapeño Salsa

3 pints cherry tomatoes
1/2 large onion, chopped into large pieces
1 jalapeño
1 tablespoon plus 1 teaspoon extra-virgin olive oil
sea salt, to taste
3 cloves garlic
3/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
2 to 3 teaspoons cumin                



1. Preheat the oven to 400ºF.

2. Line a large-rimmed baking sheet with parchment paper. 
Arrange the tomatoes, onion, and whole jalapeño on the 
parchment paper. Drizzle the oil on top and use your hands 
to toss to coat. Season with salt to taste. Roast for about 40 
minutes, or until the tomatoes are wilted and the onions are
supersoft. Set aside to cool for 10 minutes.

3. Remove the seeds from the roasted jalapeño and discard. 
To a blender, add the seeded jalapeño, roasted tomatoes, 
roasted onions, garlic, cilantro, lime juice, and cumin. Pulse 
several times, until all the ingredients are well blended. Add 
more salt if necessary. 

4. Serve at room temperature. 

Thursday, January 26, 2017

Tomato Bisque

Tomato Bisque


1 each: chopped large onion, small carrot, small red bell pepper
2 each: sliced ribs celery, minced garlic cloves
1½ teaspoons olive oil
2 tablespoons flour
2½ cups Beef Stock
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 small smoked pork hocks (about 1¼ pounds)
½ cup diced peeled potatoes
1 teaspoon dried thyme leaves
½ teaspoon each: ground allspice, curry powder
1½ cups 1% low-fat milk
1 teaspoon sugar
Salt and pepper, to tast              



1. Sauté onion, carrot, bell pepper, celery, and garlic in oil in
large saucepan until softened, about 5 minutes. Stir in flour;
cook 1 to 2 minutes.

2. Stir in stock, tomatoes, tomato paste, pork hocks,
potato, and seasonings; heat to boiling. Reduce heat and simmer,
covered, 15 minutes.

3. Discard pork hocks. Process soup in food processor
or blender until smooth; return mixture to saucepan and add milk
and sugar. Cook, covered, over medium heat until hot; do not boil.
Season to taste with salt and pepper.