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.

Monday, January 23, 2017

Maple Bacon Pancakes

Maple Bacon Pancakes 

 5-6 slices thick-cut bacon 
 3 tablespoons maple syrup
 1 cup all-purpose flour 
 1 tablespoon sugar 
 1 teaspoon baking powder
 1 teaspoon baking soda 
 1/8 teaspoon salt
 1 cup buttermilk, shaken 
 1/4 cup pure maple syrup 
 1 large egg 
 1 tablespoon unsalted butter, melted and cooled 
 Butter for the griddle                



 1. Preheat the oven to 400°F.

 2. On a parchment paper–lined baking sheet, place the 
bacon slices side by side and brush both sides with maple 
syrup. Bake for 15 to 20 minutes until the bacon becomes 
brown and crispy. Remove from the oven and drain on 
paper towels. When the bacon cools, chop it into bite-size pieces.

 3. In a medium mixing bowl, mix together the flour, sugar, 
baking powder, baking soda, and salt.

 4. In small mixing bowl, add buttermilk, maple syrup, egg, 
and melted butter and beat until thoroughly combined. 

 5. Add the wet ingredients to the dry ingredients and mix 
until just combined. The batter should have some small to 
medium lumps. Gently fold in the chopped bacon

 6. Preheat your griddle on medium heat and brush with 1 1/2 
teaspoons of butter. Using about 1/4-cup of batter per pancake, 
scoop the batter onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on 
the surface of the pancakes, and then flip. Cook till golden brown.

Spinach and Egg Scramble

Spinach and Egg Scramble

 10 oz fresh baby spinach 
 4 large eggs 
 4 large egg whites 
 1 medium onion, chopped 
 1/2 pound lean ground turkey 
 1 (8-oz) package mushrooms, chopped 
 1 teaspoon dried oregano 
 3/4 teaspoon garlic salt 
 1 teaspoon Worcestershire sauce
 1/4 teaspoon black pepper 
 Grated Parmesan cheese                



 1. Place the spinach and 2 tablespoons water in a large, 
microwave-safe bowl. Cook on high for 1 to 2 minutes or 
until wilted. Set aside. Whisk together eggs and eggs whites. 
Set aside.

 2. Spray a large, nonstick skillet with cooking spray, and 
place over medium heat. 

 3. Add the onion and sauté, stirring occasionally, until lightly
 softened. Crumble in the ground turkey and cook, breaking 
up the meat, for 3-4 minutes, or until it starts to brown.

 4. Add the mushrooms, oregano, garlic salt, and Worcestershire 
sauce, and cook for another 3 to 4 minutes, or until the mushrooms 
begin to soften. 

 5. Reduce the heat to low, stir in the spinach, and pour the 
eggs over the vegetable mixture, stirring gently to distribute the eggs.
 Cook for 3 to 4 minutes, while gently stirring, until eggs are set.

 6. Sprinkle with pepper and Parmesan cheese, and serve.    

Sunday, January 22, 2017

Peanut-Butter Granola Bars

Peanut-Butter Granola Bars

  1 large egg white 
 1/2 teaspoon ground cinnamon 
 3 tablespoons vegetable oil 
 1/2 cup light brown sugar 
 1/2 cup natural-style peanut butter 
 1/4 teaspoon salt 
 1/2 cup sliced almonds 
 1/2 cup dried cranberries 
 1/2 cup old fashioned oats 
 1 tablespoon water                



 1. Preheat oven to 300 degrees. 

 2. Line an 8 inch square baking pan with two criss-crossed 
rectangles of parchment paper, leaving a 2-3 inch overhang 
at opposite ends. 

 3. In a large mixing bowl, combine oats, almonds and cranberries.

 4. In a small saucepan, whisk together oil, brown sugar, 
peanut butter, cinnamon, salt and water over low heat until 
the sugar has dissolved, about 5-7 minutes. Let cool slightly; 
whisk in egg white.

 5. Pour over oat mixture; stir until moistened. Spread evenly in 
bottom of pan, smooth the top.

 6. Bake until top is firm, about 25-30 minutes. Let cool about 10 minutes. 
Lift out of the pan using paper overhangs as handles. Let cool completely, 
cut into bars.

Saturday, January 21, 2017

Chicken Almond Casserole

Chicken Almond Casserole 

 1 cup chicken breast, diced and cooked
 1 can cream of chicken soup
 1 cup sliced almonds
 1/2 cup mayonnaise
 1 cup celery, chopped
 1/2 tsp. salt
 1/2 tsp. pepper
 1 tsp. lemon juice
 3 eggs, hard-boiled
 1 cup cracker crumbs 
 2 1/2 tsp. butter                    



 1. Mix together cracker crumbs and butter; set to the side.

 2. Combine chicken, chicken soup, almonds, mayonnaise, 
celery, salt, pepper, eggs and lemon juice.

 3. Grease a deep casserole dish and pour mixed ingredients 
in alternating layers with 3/4 cup of buttered cracker crumbs.

 4. Bake at 400 degrees for 20 to 30 minutes or until bubbly. 
Cover with remaining buttered crumbs and brown.

Hot-and-Sour Cabbage Soup

Hot-and-Sour Cabbage Soup

 2 quarts reduced-fat chicken broth 
 3 cups shredded green cabbage
 1 large carrot, chopped
 1/4 cup finely chopped red bell pepper
 4 green onions, thinly sliced, divided
 1 large clove garlic, minced
 2 teaspoons minced gingerroot
 3 tablespoons soy sauce
 1 1/2 tablespoons apple cider vinegar
 1/4 teaspoon Oriental hot chili oil
 2 tablespoons cornstarch
 1 tablespoon light brown sugar                   



 1. Combine broth, vegetables, garlic, and gingerroot in 
6-quart crockpot; cover and cook on high 3 to 4 hours. 

 2. Stir in combined remaining ingredients during last 
3 to 4 minutes.

Broccoli with Ricotta over Pasta

Broccoli with Ricotta over Pasta 

 1 Tablespoon Olive oil
 2 Garlic cloves, chopped fine
 1 Small Onion, chopped fine
 1/2 Tablespoon Whole caraway seeds
 2 Cups Broccoli florets and stems, cut into 1/2 pieces
 1 Cup Reduced chicken broth* 
 1/4 lb Part skim milk ricotta cheese
 2 Tablespoon Chopped fresh parsley
 Use the Pasta of your choice

 *To make reduced chicken broth, briskly boil 2 cups of the 
canned broth of your choice until it evaporates down to 1 cup.                  



 1. In a large skillet heat the oil with the garlic, onion, and 
caraway seeds, over moderate heat. 

 2. As soon as they sizzle, add the brocolli and saute, stirring 
continuously, until it turns dark green, about 1-2 minutes.

 3. Add the broth and bring to a boil. Reduce the heat, cover 
and simmer until the broccoli is tender, 10 to 15 minutes.

 4. Dot the sauce with the ricotta and, as soon as it begins 
to melt, spoon over cooked pasta.

 5. Garnish with parsley.

Shrimp Casserole

Shrimp Casserole 

  1 cup chopped Onions
 1 Garlic clove,minced
 1 1/2 lb Med. Shrimp,shelled and deveined
 1 can Cream of mushroom soup
 1 tbsp Fresh chopped Parsley
 1 1/2 tsp Sea Salt
 1/4 tsp Cayenne pepper
 1/4 cup Milk
 1 cup Green bell pepper,chopped
 2 tbsp Butter or margarine
 3 cup Rice,cooked
 1 1/2 tbsp Lemon juice
 1/4 tsp Black pepper
 2 White bread slices



 1. In large saucepan, cook onions, bell pepper and 
garlic in butter until crisp-tender. 

 2. Add shrimp, cook 3 minutes longer. Stir in soup, 
rice, parsley, lemon juice and seasonings.

 3. Add bread soaked in milk; mix well.

 4. Spoon into buttered shallow 2-quart casserole;
 sprinkle with paprika. 

 5. Bake in preheated 350F oven for 25-35 minutes.  

Chicken Fettuccine

Chicken Fettuccine 

 2 Chicken breasts halved
 2 Tablespoon Olive oil
 1/4 Cup Green onions chopped
 1 Clove Garlic minced
 14 1/2 oz Canned tomatoes drained and chopped
 1 Tablespoon Basil
 1 Cup Heavy cream
 2 Egg yolks
 3/4 Cup Parmesan cheese
 8 oz Fettuccine
 1 Cup Frozen Peas thawed or Fresh
 1 1/2 Cup Fresh Mushrooms sliced                   



 1. In skillet, brown chicken breasts in olive oil. 
Place chicken in crock pot. 

 2. Add green onions, garlic, tomatoes, and basil. 
Cover and cook on Low 7 to 9 hours.

 3. Remove chicken and cut into pieces. Return 
chicken pieces to pot. Stir in cream, egg yolks, 
and Parmesan cheese. Cover and cook on high 
30 minutes to thicken.

 4. While sauce is thickening, cook fettuccine according 
to package directions; drain. Add fettuccine, peas and 
mushrooms. Cover and cook on high 30 to 60 min.  

Chicken and Sausage

Chicken and Sausage 

 1 tablespoon Olive oil
 4 Garlic cloves crushed
 1 Med. Onion chopped
 1 Red pepper chopped
 1 Green pepper chopped
 1 Small Zucchini chopped
 1 can Mushrooms
 1 can Italian Stewed Tomatoes
 1 6 0z. can Tomato Paste 
 1/4 pound Hot Sausage
 2 Chicken breasts
             1 teaspoon Italian Seasoning                  



 1. Heat oil in skillet. Sautee onion and garlic until light brown.
 Remove. Add sausage and chicken to brown in the skillet. 
Drain and pat dry. 

 2. In crockpot combine all other ingredients together with 
the onions and garlic.

 3. Add the sausage then top with the chicken breasts. 
Cover and cook on low setting 6-8 hrs. 

Shrimp and Rice Casserole

Shrimp and Rice Casserole

 1/4 cup butter 
 1/2 cup flour
 2 cups half and half
 1/2 cup dry sherry
 1/4 cup tomato paste
 1 teaspoon sea salt
 1 teaspoon dill weed
 1/2 teaspoon onion powder
 1/4 teaspoon ground black pepper
 1 tablespoon lemon juice
 1 4-ounce can sliced mushrooms, drained
 1 10-ounce package frozen green peas, cooked and drained
 3 cups cooked rice
 1 3-ounce can rice noodles                 



 1. Melt butter; stir in flour to make a smooth paste. 
Gradually blend in half and half; simmer about 5 minutes, 
stirring constantly. 

 2. Stir in sherry, tomato paste, salt, dill, onion powder, 
pepper, lemon juice, mushrooms, peas, shrimp and rice.

 3. Spoon into greased shallow 2-1/2-quart baking dish.

 4. Sprinkle with noodles. Bake at 350 degrees for 20-25 minutes.

Friday, January 20, 2017

Red Lentil Soup

Red Lentil Soup 

 2 tablespoons extra-virgin olive oil
 2 large onions, cut into medium dice
 2 cloves garlic, minced
 2 teaspoons ground coriander
 1 teaspoon ground cumin
 1 teaspoon ground turmeric
 1/2 teaspoon paprika
 1/4 teaspoon ground cinnamon
 1 1/2 teaspoons kosher salt
 1/2 teaspoon ground black pepper
 7 cups vegetable broth 
 1 can (about 20 ounces) crushed tomatoes
 2 cups dried red lentils, washed and rinsed
 3 tablespoons fresh Italian (flat-leaf) parsley
 1 tablespoon chopped fresh cilantro
 Juice of 1 lemon
 Pinch of red pepper flakes                



 1. Heat the olive oil in a large skillet over medium- high heat. 
Add the onions and cook until tender, about 3-4 minutes. 

 2. Add the garlic, coriander, cumin, turmeric, paprika, 
cinnamon, salt, and pepper and cook for another minute or two. 

 3. Add broth and tomatoes and heat to boiling. Pour into a 
5- to 6-quart Crock pot. 

 4. Stir in the lentils, cover the cooker, and cook for 4 to 5 hours 
on high, or 8 to 10 hours on low, until the lentils are tender.

 5. Stir in the pepper flakes, lemon juice, parsley, and cilantro, 
cover, and cook on high for 10 minutes.

Chicken Enchilada Soup

Chicken Enchilada Soup 

 1 med. onion, chopped 
 1 clove garlic, pressed 
 1 to 2 teaspoons oil 
 14-1/2 oz. can beef broth 
 14-1/2 oz. can chicken broth 
 10-3/4 oz. can cream of chicken soup 
 1-1/2 cup water
 12-1/2 oz. can chicken, drained 
 4-oz. can chopped green chiles 
 2 teaspoons Worcestershire sauce 
 1 Tablespoon steak sauce 
 1 teaspoon ground cumin 
 1 teaspoon chili powder 
 1/8 teaspoon pepper 
 6 corn tortillas, cut into strips 
 1 cup shredded Cheddar cheese (Mild or Sharp)               



 1. In a stockpot over medium heat, sauté onion and garlic in oil. 
Add remaining ingredients except tortilla strips and cheese; 
bring to a boil. 

 2. Cover; reduce heat and simmer for one hour, stirring occasionally. 

 3. Uncover; stir in tortilla strips and cheese. Simmer an additional 
10-12 minutes. 

Bacon Wrapped Garlic Chicken

Bacon Wrapped Garlic Chicken 

 12 slices of bacon
 6 chicken breasts, boneless and skinless
 2 (11 oz) cans cream of mushroom soup
 1 tbsp garlic, minced
 1 Cup sour cream
 1/2 Cup flour              



 1. Use two slices of bacon and wrap each chicken breast. 
Place the wrapped chicken into the bottom of the crock pot. 

 2. Mix together the soup, garlic, sour cream and flour in a 
mixing bowl until smooth.

 3. Pour the mixture evenly over the chicken making sure 
the chicken is coated very well.

 4. Cook covered for 6-7 hours on low temp.

Onion Mushroom Beef Stew

Onion Mushroom Beef Stew

 2 pounds stew beef cubed
 1 box (2 envelopes) Onion Soup Mix
 1/2 stick margarine
 1 can golden mushroom soup
 4-6 Red potatoes peeled and 1 in cubes
 3-4 carrots sliced or cubed
 Salt and Pepper to taste              



 1. Combine all ingredients in crockpot mixing well.

 2. Cover and cook on low for 7-8 hours.

Honey Grilled Shrimp

Honey Grilled Shrimp 

 2 pounds large shrimp, peeled, deveined leaving the 
final segment of the tail shell intact.
 2/3 cup fresh lemon juice 
 2/3 cup soy sauce
 2/3 cup honey              



 1. Combine the lemon juice, soy sauce, and honey in a 
medium mixing bowl. Whisk until well blended. 

 2. Place the shrimp in a large bowl and pour the honey 
mixture over them. Toss until they are well coated. Cover 
and set aside in a cool place for 30-40 minutes to marinate.

 3. Light the coals in a barbecue at least 20-25 minutes 
before you’re ready to cook the shrimp. Or, if you’re 
using a gas grill, preheat it 5 minutes before you’re ready to cook.

 4. When the coals are glowing red with a thin covering of ash, 
place the rack on the barbecue. One or two at a time, hold the 
shrimp by the tails and shake off any excess marinade, then lay 
the shrimp on the barbecue rack, directly over the coals.

 5. Cook for 2 minutes per side, or until the shrimp are firm and 
the sauce turns golden.

Sour Cream Peach Pie

Sour Cream Peach Pie 

1 unbaked regular 9-inch pie shell
1 large (29-ounce) can sliced peaches, drained
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 cup sour cream
1/4 teaspoon cinnamon              



1. Preheat oven to 350 degrees.

2. Fill the pie shell with sliced peaches.

3. Combine the flour, 1/2 cup sugar and salt. Stir in 
sour cream and pour mixture over peaches.

4. Mix together 2 tablespoons sugar and cinnamon and sprinkle over pie.

5.Bake for 35-45 minutes.

Wednesday, January 18, 2017

Chicken and Shrimp Stir-Fry

Chicken and Shrimp Stir-Fry 

 1/2 pound boneless chicken breast, cut into 1/2 strips 
 1 clove garlic, chopped
 2 Tablespoons cooiking oil, divided 
 1/2 pound med. shrimp, shelled and deveined 
 2 Cup broccoli flowerettes
 1 Cup fresh mushrooms, sliced 
 1 Med. red bell pepper, cut into strips 
 1 12oz. jar homestyle gravy
 1 Tablespoon teriyaki sauce
 1/8 Teaspoon red pepper flakes
 Chow Mein noodles, warmed              



1. In preheated large skillet or wok, stir-fry chicken and 
garlic in 1 tablespoon oil for 2-3 minutes.

 2. Add shrimp and stir-fry 2-3 minutes or until chicken 
and shrimp are cooked; remove.

 3. Stir-fry broccoli, mushrooms and red bell pepper in 
remaining 1 tablespoon of oil about 2-3 minutes or until 
vegetables are tender-crisp. Stir in gravy, teriyaki sauce 
and crushed red pepper.

 4. Return chicken and shrimp to skillet; heat through. 
Serve over warm noodles.