Ned's Walleye Casserole
08/02/2007
Ned's Walleye is an elegant dish seasoned with mild garlic and herb Croutons. Perfect for company. Enjoy!
1/4 to 1/2 Vidalia onion, sliced
2 to 4 large Walleye fillets, bones removed and seasoned lightly with salt and pepper
1 pound chopped cooked shrimp (peeled, deveined, tails removed)
1 package Garden herbs or garlic and herbs croutons
1/4 cup butter, melted
1. Combine shrimp and crushed croutons in medium bowl and toss to mix.
2. Line bottom of lightly buttered 9x13-inch pan with the sliced onions. Squeeze fresh lemon juice over the Walleye fillets. Spoon shrimp mixture on top of Walleye. Drizzle melted butter over the top of the casserole.
3. Bake, uncovered, in 350° oven for 20 to 25 minutes until fish flakes easily when tested with a fork and top is golden brown.
4. Serve Ned's Walleye Casserole with a garden fresh salad!
Small Plate Club: Jonathan's Savory Meatball Sub
07/25/2007
Small Plate Club: Tools needed for today's recipe include measuring spoons, grater, dry measures, sharp knife, cutting board, table knife, microwave-safe plate, paper towel.
Jack Daniels BBQ sauce or your favorite bbq saic
Brat Buns bun, split
Shredded Cheddar cheese
Refried beans
Lettuce leaves
Muffaleta Relish, sliced dill pickle or dill pickle relish
Frozen cooked meatballs
1. Place meatballs in a lightly greased skillet and cook over medium high heat. Cut meatballs in half (this can be done with the end of a spatula or table knife). Pour barbecue sauce over the meatballs. Cook until hot, stirring frequently.
2. Open a brat bun, without separating top from the bottom. Spread barbecue sauce on top half of bun. Spread refried beans on bottom half of the bun. (May spirnkle lightly with shredded cheese) Place lettuce over the beans. Arrange relish or pickle slices over lettuce.
4. Arrange hot meatball halves on the refried beans, spooning some of the sauce from the skillet over the meatballs. Sprinkle cheese on top of hot meatballs. Close the bun over meatballs. Before serving, cut each sandwich in half.
5. Serve with individual bowls of warm barbecue sauce for dipping. Place a few carrot and celery sticks on each plate.
Summer Jambalaya
07/17/2007
1 tbsp. oil
1 cup Chopped celery
1 cup Chopped onion
1 cup Chopped Bell pepper pepper
1/2 ring of Smoked sausage, cut into 1/2 inch slices
1 (14-oz) Can diced tomatoes
1/2 cup chicken broth or water
1 pkg, Uncle Ben’s Ready-Rice, Long grain white or chicken flavor, prepared according to package directions
1/2 tsp. Cajun seasoning
1/4 to 1/2 tsp. Cayenne pepper
2 cooked boneless skinless chicken breast halves, coarsely chopped
(we used Rotisserie chicken)
Chopped fresh parsley, for garnish
1. Heat cooking oil in large saucepan or skillet over medium-high heat. Add next 4 ingredients. Cook for 5 minutes, stirring occasionally.
2. Add next 5 ingredients. Stir. Bring to a boil. Reduce heat to medium-low.
Simmer for about 5 minutes, until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.
3. Stir chicken into rice mixture. Garnish with parsley. Serves 6.
Vegetable and Chicken Pot Pie
07/13/2007
Yield 6 to 8 servings
1 (15 oz) box refrigerated pie crusts
1 (18.6 oz) can Progresso Rich & Hearty chicken pot pie style soup
1 pound frozen mixed vegetables thawed and drained (or 2 to 3 cups fresh vegetable)
2 tablespoons all-purpose flour
1. Heat oven to 425°. Line a 9-inch glass pie pan with one of the crusts, following directions on package.
2. In medium saucepan, heat soup, thawed vegetables and flour until warm and slightly thickend. Spoon into crust-lined pan. Top with second crust. Seal edge and flute. Cut slits in several places in top crust.
3. Bake for 30 minutes, or until crust is golden brown. To avoid edge of crusts from burning, after 15 minutes of baking, cover edge of crust with strips of foil.
4. Remove from oven and let stand 5 minutes before serving. Cut into wedges.
Grilled Pork And Mango Salad
07/11/2007
Sweet mango and grilled pork tenderloin make a perfect pairing for a hot summer evening.
1 pound pork tenderloin, trimmed of fat
1 teaspoon chili powder
1/4 cup hickory flavored barbecue sauce
6 to 8 cups torn romaine lettuce
1 jar or can sliced mango, drained and chopped
1 cup thinly sliced red pepper
SWEET ‘N’ SPICY DRESSING
1/2 cup Italian (or ranch) dressing
2 tablespoons Lime (or orange) juice
2 tablespoons honey
1/2 teaspoon Chili powder
1. Sprinkle all sides of tenderloin with chili powder. Preheat grill. Place tenderloin lightly greased grill. Close lid. Cook for about 25 minutes, turning occasionally.
2. Brush tenderloin with barbecue sauce. Cook for another 4 to 5 minutes until meat thermometer inserted into thickest part of tenderloin reads
155°. Remove to cutting board. Cover with foil. Let stand for 10 minutes. Cut into 12 slices.
3. Layer next 3 ingredients on 4 large plates. Top with pork.
Sweet ‘N’ Spicy Dressing: Combine all 4 ingredients in a small bowl and whisk until blended. Drizzle over salads. Serves 4.
Note: The tenderloin may also be roasted or broiled. For a quicker version, slice the tenderloin and saute the slices.
Sauteed Pork Loin Chops with Tomato, Capers and Kalamata
07/04/2007
2 tablespoons Canola or olive oil, divided
4 (4-ounce) slices boneless pork loin chops
Salt and pepper seasoning blend
1/2 cup chicken broth
1/2 pint cherry tomatoes, halved
1/2 cup capers
10 Kalamata olives
1. Heat 1 tablespoon oil in skillet over medium high heat. Season one side of pork with salt and pepper, place the slices in the hot skillet seasoned side down, season top of pork slices with salt and pepper. Arrange thyme sprigs on top of each pork slice. Cook until seared, turn and sear second side. Deglaze pan with with chicken broth. Continue cooking until pork is cooked through and glaze is reduced and thickened.
2. Heat remaining oil in small saucepan over medium heat and add tomatoes, capers and olives. Season with salt and pepper. Add 1 teaspoon thyme leaves. Cook, stirring frequently, for 2 minutes.
3. To plate, place pork slice in center of plate leaving thyme sprigs on pork. On one side of pork spoon tomato mixture on the plate, without touching the pork. On opposite side, place vegetable of choice, such as green or yellow string beans and carrots.
Steak and Broccoli Saute for Two
07/02/2007
1 Sirloin Steak wrapped in 1 slice bacon
1 1/2 teaspoons Canola or Olive oil
Salt and Pepper
1 bag Broccoli Cole Slaw
2 tablespoon chicken broth
parsley and cherry tomatoes
1. Heat oil in skillet over medium high heat. Sear steak on both sides until a light crust forms. Season steak with salt and pepper to taste, turn and season second side. With tongs, grasp steak and rub it over the bottom of skillet, turn, and repeat on second side. Cook to desired doneness. Tent with foil to keep warm, if necessary.
2. Heat 1/2 teaspoon in skillet, add half of the broccoli cole slaw (refrigerate second half to use in a soup or stew or salad), and saute for 1 minute. Add chicken broth and saute for another 1 to 2 minutes, until broth evaporates,
3. To plate for two: Cut steak in half and place each half a little off center on plate, spoon half of the broccoli saute on one side of steak, and on the other side, and garnish with a small piece of lettuce or herb topped with 3 tomatoes.
Cheese and Olive Stuffed Chicken
06/29/2007
1/2 cup feta cheese
2 tablespoons finely chopped black olive
2 tablespoons finely chopped green olive
2 teaspoons unsalted butter, softened, divided
2 chicken breast halves, boneless and skinless
1/2 teaspoon black pepper blend, divided
2 tablespoons olive oil
1 (5-ounce) package baby spinach
1/2 cup fresh salsa (diced tomatoes, pepper, onion, cilantro and lime juice)
1 lemon cut into wedges
1. Heat oven to 350-degrees
2. Combine feta, green olives, black olives and butter in a small bowl and mix well.
3. Place chicken between plastic wrap and pound until chicken is of even thickness. Cut a slit lengthwise along the side of each breast to form a pocket. Season the chicken with pepper. Using a spoon, stuff some of the feta mixture into each pocket.
4. Heat 1 tablespoon oil in a skillet over medium heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer to a baking dish, sprinkle with pepper and bake until cooked through, about 15 minutes.
5. Meanwhile, heat 1/2 tablespoon oil in the same skillet over medium heat. Add the spinach and cook, tossing frequently, until barely wilted, about 1 minute. Add half of the salsa and toss. Place the spinach and salsa on individual plates, top with the chicken and sprinkle lightly with pepper. Serve with lemon wedges.
Vodka Tortellini
06/21/2007
Vodka sauces are all the rage in upscale restaurants, but you can serve it at your table simply, savory, and deliciously!
1 to 2 tablespoons freshly squeezed lemon juice
2 tablespoons cooked and chopped bacon
1 teaspoon olive oil
1 pound frozen sugar snap peas, partially thawed
1 package refrigerated or frozen "3-cheese" tortellini, cooked according to package directions
Mrs. Dash seasoning
1 jar Classico Vodka Sauce
1. Combine lemon juice, bacon and oil in a skillet over medium high heat and heat until almost simmering, stirring. Add peas to the skillet and saute for 1 minute.
2. Transfer cooked tortellini to a saucepan, season to taste with with Mrs. Dash, add the bacon mixture to the tortellini, and gently toss.
3. Add the Vodka sauce to the tortellini mixture, stir, and cook just until ingredients are hot and blended.
4. Sprinkle with shredded Parmesan or Romoano and top with thinly sliced green onions.
Easy Shrimp Alfredo
06/20/2007
Starting with a boxed Pasta Alfredo Sauce mix, Shrimp Alfredo becomes a quick, easy and savory entree for any week night!
1 pound cooked medium shrimp
1 tablespoon oil
Mrs. Dash seasoning to taste
1 box Annie's Penne Pasta with Alfredo Sauce
1 (10-oz) frozen package of Creamed Spinach, heated according to package directions
1. Heat oil in skillet, add shrimp and saute for 2 minutes. Season to taste with Mrs. Dash.
2. In a saucepan prepare pasta and sauce according to package directions. Add creamed spinach to the pasta, stirring until mixed. Transfer shrimp to the pasta and toss.
3. Serve hot with a green salad.
Chicken with Mushroom Sauce
06/19/2007
Savory and delicious, this entree is easy to prepare and a wonderful centerpiece for any menu.
1 pound chicken tenders
1 tablespoon oil
1/4 vidalia onion, sliced vertically
8-ounces shitake mushrooms, stems removed
1 or 2 teaspoons oil
Uncle Ben's ready rice (ready in 90 seconds)
1 carton Campbell's Select Soup, Creamy Portabello Mushroom flavor
1/4 cup chopped bacon
1 tablespoon lemon juice
1. Heat oil in skillet over medium high heat. Add chicken tenders and saute until golden brown and juices run clear. Add sliced onions, reduce heat and cook until onions are crisp tender.
2. Transfer chicken and onions to a bowl filled with rice.
3. In same skillet, heat 1 teaspoon oil and saute mushrooms. Add bacon, lemon juice, and creamy mushroom soup to the mushrooms. Cook, stirring, until mixture is hot.
4. Pour mushroom mixture over the chicken and rice, garnish with thinly sliced green onions and finely chopped shitake stems.
Spanish Peppers
06/18/2007
1/2 to 1 cup cooked chopped bacon
1/2 teaspoon lime zest
2 torn mint leaves, optionla
1 Uncle Ben's Ready Rice, Spanish Rice flavor
1/4 to 1/2 cup shredded cheddar cheese (or taco flavored cheese)
2 green bell peppers, cut in half vertically, stem and seeds removed
1 slice mozzarello ceese, halved horizontally
1. Combine bacon , zest, and mint in a skillet over medium heat.
2. Prepare ready rice in microwave according to package directions. Add to the bacon and saute, stirring, for about 2 minutes. Stir in shredded cheese. Spoon mixture into pepper halves, place on an aluminum foil lined baking pan. Top with cheese slices
3. Bake peppers in preheated 350-degree oven for 20 minutes.
4. Serve with melon salad.
Ned’s Shrimp Pick: Shrimp Cocomato
06/08/2007
Yield: 4 servings
1 pound large shrimp, shelled and deveined
1/4 cup cream sherry or sherry, optional*
1 1/2 cup light coconut milk
1 1/2 cup marinara sauce (I used World Classics)
1 tablespoon finely chopped onion
1 garlic clove, pressed
1. Place shrimp in a bowl, add wine, toss, cover and place in refrigerator.
2. Place onions in skillet with just a drizzle of oil and cook over medium heat until soft. Stir in coconut milk and marinara sauce. Remove shrimp from refrigerator and drain well. Bring mixture to a boil, add shrimp, and cook, stirring frequently, until the shrimp turn pink, about 4 minutes. (Don’t overcook --- shrimp will become tasteless and rubbery if overcooked.) Transfer shrimp, with a slotted spoon, to a warm plate or shallow bowl.
3. Bring sauce to a boil and cook, stirring constantly, until thickened, about 2 minutes.
4. Pour sauce over the shrimp and serve with rice or pasta.
* Marinate shrimp with 2 tablespoons lemon juice, tossing to coat, before refrigerating. Drain well before adding shrimp to sauce.
Ned’s Tuna Pick: Stuffed Tomatoes
06/07/2007
Yield: 4 servings
4 tomato shells*
1/2 cup almonds with skins on, chopped
3/4 cup shredded parmesan
1 (6 1/2-oz) can white tuna packed in water
1/2 lemon
Preheat oven to 400-degrees
1. Lightly salt inside of tomato shells and turn upside down on a paper towel to drain.
2. Combine chopped almonds and cheese in a bowl and stir to mix. Season with salt and pepper. Drain tuna and add to the almond cheese mixture. Season wth salt and pepper. Squeeze the lemon juice into the mixture and mix well. Taste and adjust seasoning, if needed.
3. Fill the tomato cavities with the tuna mixture, mounding it on top. Transfer filled tomatoes to a rimmed baking pan. Drizzle a bit of wine onto the bottom of the pan.
4. Bake for 10 minutes, or until the stuffing is crusted on top. (The shells should be warm and soft, but not mushy.)
* Cut the stem end off of tomatoes and with a spoon, scoop out flesh, leaving about 1/2-inch thickness. Blot inside with a paper towel.
Ned’s Chicken Pick: Chicken Parmesan
06/06/2007
Yield: 2 servings
2 chicken breasts, boneless & skinless
2 slices Mozzarella or Provolone cheese
1 tablespoon diced onions, optional
1 (145-oz) can petite diced tomatoes
1 1/2 cups marinara sauce, (Classics Traditional)
1. In saucepan, add water to a depth of 3 inches, add salt, and bring to a boil. Carefully add chicken breasts to the boiling water and cook for 10 to 15 minutes.
2. While chicken is cooking in boiling water, saute onions in 2 tablespoons water (from the boiling chicken). Add tomatoes and marinara sauce to the saucepan and heat just until hot, stirring frequently.
3. Remove chicken from the water, pat dry with paper towels, and season to taste with salt and pepper. Cut a slit in side of chicken, forming a deep pocket. Place one slice of cheese into each pocket. (May add herbs such as basil or oregano).
4. Lightly oil an aluminum foil lined broiler pan and spread 2 or 3 tablespoons marinara sauce onto the foil. Sprinkle lightly with salt and pepper. Place the still warm chicken breasts onto sauce, sprinkle with shredded Parmesan cheese, generously top with hot marina sauce, and cover with Parmesan cheese.
5. Broil about 6-inches from the heat until cheese is slightly bubbly and golden brown. Remove from the oven and serve immediately.
Ned’s Beef Pick: Popeye Steak
06/05/2007
Yield: 2 servings
1 Rib-eye steak, 1-inch thick
2 tablespoons olive oil, divided
Coarse salt and coarse pepper
6 to 12 garlic cloves
1/2 bag baby spinach
2 tablespoons diced yellow pepper
1. Place steak on plate and drizzle with the oil, turn and drizzle on second side. Using finger tips, press on steak and then rub 1 tablespoon oil into steak. Sprinkle both sides with coarsely ground salt and pepper. Marinate at room temperature for 1 hour. Cut steak into two pieces, dividing steak evenly. Place steak onto an aluminum foil lined broiling rack. Spread garlic cloves around the edges of the steak. Place under broiler (4 to 6-inches from heat) and broil for 2 minutes, turn steaks and continue broiling until desired doneness is reached.
2. While steaks are cooking, heat 1 tablespoon oil in skillet, add spinach and sauté just until spinach starts to wilt and is a bright green. Sprinkle lightly with salt.
3. Place each steak in center of plate, mound sautéed spinach on each steak, sprinkle yellow peppers onto spinach. Serve with broiled garlic cloves.
Ned’s Pick: Salmon Pancetta
06/04/2007
Yield: 2 to 4 servings
1 (1-pound) Salmon fillet, bones removed*
3 thin slices pancetta or procuitto
Fresh tarragon, basil, and/or thyme leaves
Olive oil
1/4 lemon, squeezed
1. Add 1/2 teaspoon oil to skillet over medium heat, arrange pancetta in single layer in skillet, and cook until the pancetta is just starting to crisp. Remove pancetta from skillet leaving the rendered fat in the skillet. Chop 1 slice of the pancetta and set aside.
2. Pat salmon dry with a paper towel. Season with salt and pepper. Drizzle about a teaspoon of olive oil onto the salmon and rub into salmon, mixing with the salt and pepper.
3. Cut a deep slit across the width of the salmon, making a deep pocket without cutting all the way through the fillet. Squeeze a very small amount of lemon juice into the pocket. Place 2 slices of pancetta and herbs of choice into the pocket, allowing part of the pancetta and herbs to show. Secure by pressing salmon with your hand or with toothpicks.
4. Preheat broiler. Reheat the fat in the skillet and place the salmon in the skillet, skin side down. Cook for 2 to 3 minutes. Transfer salmon to an aluminum foil lined broiler pan, sprinkle with chopped pancetta, and broil 4 to 6 inches away from the heat, just until the top crisps, about 1 minute. Watch closely!
* Use small tweezers to remove any bones from the salmon.
Italian Calzone and English Pasties
05/25/2007
Calzone with Roasted Vegetables
1 refrigerated pizza crust
Pizza or tomato sauce
Roasted Vegetables from Monday
Sliced pepperoni
Pizza cheese blend
1. Preheat oven to 450-degrees or according to the package instructions.
2. Prepare pizza crust according to package instructions. Sprinkle corn meal and pepper onto a pizza or baking pan. Transfer unbaked crust to the pan.
3. Spread pizza sauce or tomato sauce on 1/2 of the crust. Arrange pepperoni slices on top of the sauce. Spoon roasted vegetables onto the pepperoni. Sprinkle desired amount of cheese onto the vegetables.
4. Carefully, fold 1/2 of the crust over the filling. Roll bottom edge of crust over the top edge and seal by pressing together.
5. Brush crust lightly with olive oil.
6. Reduce oven to 375-degrees and bake for 20 to 25 minutes.
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English Pasties with Roasted Vegetables
1 tablespoon olive oil
1/2 pound mild Italian Sausage
1/2 pound extra lean ground beef
1 refrigerated pizza crust or rolled pie pastry
Roasted Vegetables from Monday
(Use mixture with rutabagas, pan #4)
Ground Nutmeg
1. Preheat oven to 350-degrees.
2. Heat olive oil in skillet over medium high heat. Add sausage and ground beef. Season with salt and pepper to taste. Fry meat, stirring frequently, until browned and no pink remains. Drain fat from meat.
3. Roll dough in a circle and place on a parchment lined baking pan.
4. Transfer meat to 1/2 of the dough, spoon roasted vegetables on top of meat.
5. Fold 1/2 of the dough over the filling, forming a half moon shape. Bring bottom edge over the top edge, rolling and pressing forming a decorative edge, firmly sealing the pastie.
6. Cut slits in top crust and sprinkle with nutmeg, if desired.
Roasted Vegetable and Chicken Pot Pie
05/24/2007
2 Refrigerated pie shells in aluminum pie plates
Poultry seasoning
Roasted vegetables from Monday
2 rotesserie chicken breasts, skin removed and shredded
1 can cream of chicken soup
Spinkling of flour
Salt and pepper
1/4 can evaporated milk
Nutmeg
1.Sprinkle bottom of pie shell with poultry seasoning. Add roasted vegetables to the shell, spreading evenly (make sure you fill the shell).
2. Spoon the chicken soup onto the vegetables, spreading evenly. Drizzle with canned milk and sprinkle seasoned flour onto the milk.
3. Carefully lift the second pastry shell from the second pan and position it on top of the pie. Seal the edges. Poke holes in top crust, brush with a little milk, and sprinkle with nutmeg.
4. Place pie on a pan or aluminum foil in oven and bake in preheated 400-degree oven for 20 to 30 minutes, until filling thickens and crust is golden. Serve with a nice tossed salad.
Roasted Vegetable Soup
05/23/2007
1 teaspoon olive oil
1 bag of Monday’s frozen roasted vegetables
Fresh ginger, grated
Salt and pepper
1 teaspoon Italian seasoning
1 can petite diced tomatoes
1 cup beef broth (1/2 beef and 1/2 chicken broth)
2 cups tomato juice
1. Heat oil in saucepan over medium heat, add vegetables, ginger, Italian seasoning, tomatoes, salt and pepper and saute, stirring frequently, for about 3 minutes.
2. Add the broth and tomato juice, increase heat and bring to a boil. Reduce heat slightly, and simmer soup for 5 to 7 minutes, stirring frequently.
3. When hot and well blended, remove from heat, ladle into bowls and serve with grilled cheese sandwiches.
Lyn’s Note: May add cooked ground beef or pork, cooked shredded cooked chicken or diced ham. Just before serving, add 1 tablespoon warm butter to the soup and stir to mix.
Roasted Vegetable Beef Stew
05/22/2007
1 to 1/2 pounds beef stew meat
Flour, salt and pepper
Olive oil
Bag of Monday’s frozen roasted vegetables
3 to 4 cups V-8 Juice, original or spicy hot
1 (14.5-oz) can diced tomatoes with juice
1. Dredge beef in flour, salt and pepper. Heat oil in skillet over medium high heat and add the beef. Cook, stirring and scraping bottom of skillet frequently, until browned.
2. In large saucepan, combine vegetables, juice and tomatoes. Add beef, along with the scrapings from the bottom of the pan, to the saucepan.
3. Cook, stirring frequently, until hot and slightly thickened. Serve with saltines and sliced cheese.
Army Goulash - WW II
05/08/2007
1 pound ground beef
1 medium onion
2 (16 ounce) cans pork and beans
6-1/2 ounces tomato sauce
Chili powder
Salt and pepper
Directions:
Brown hamburger with onions. Mix in the pork and beans, chili powder, salt and pepper, stirring to mix. Stir in the tomato sauce and simmer for about 20 minutes. Recipe makes six servings.
Creamed Chipped Beef on Toast - WW II
05/07/2007
2 tablespoons margarine or butter
2 tablespoons flour
2 cups milk
1 (4-ounce) package of chipped beef, or 1/2# dried beef
Salt and pepper to taste
Melt butter in saucepan over medium heat.
Whisk in flour and whisk until smooth. Heat until bubbly.
Gradually stir in milk and continue whisking to keep from getting lumpy.
The mixture - which is white sauce - will gradually thicken. Add the chipped beef, separating the slices, and keep over low heat about five minutes.
Add salt and pepper as desired.
Serve over toast.
Recipe makes four servings.
Baked Orange Chicken
05/03/2007
1/4 cup fresh orange juice
1 teaspoon orange peel
1 Tablespoon olive oil
1 Tablespoon lime juice
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1/4 teaspoon fresh oregano, minced
4 to 6 boneless skinless chicken breasts, halved and pounded
Orange, sliced and quartered or mandarin oranges
1. In a blender, combine all ingredients except the chicken and oranges. Pour the marinade over the chicken breasts and marinate in the refrigerator from 1 hour or up to overnight.
2. Transfer chicken to a baking dish and discard marinade. Cover chicken with oranges.
3. Bake chicken for 35 to 45 minutes, until no pink remains and juices run clear.
Or: Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.
Fourth Course: Beef Tenderloin with Mushrooms
04/18/2007
1 tablespoon each of Butter and Olive oil
6 tablespoons minced shallots and 2 cloves garlic, minced
4 ounces mushrooms, finely chopped
Kosher salt and pepper to taste
2 teaspoons fresh thyme
4 (1-1/2-inch thick) beef tenderloin steaks, approximately 8 oz each
Fresh Rosemary sprigs for garnish
1. In a large frying pan over medium heat, heat olive oil. Add shallots and garlic; sauté 1 minute. Add chopped mushrooms; sauté an additional 3 minutes. Add salt and pepper. Remove from heat, cool, and add fresh thyme. NOTE: If preparing this mixture the day before, refrigerate and then add the thyme at the last minute before placing in the steaks.
2. Cut small slits or pockets (2 1/2-inch wide by 1 1/2-inch deep) in the side of each steak. Press 1/4 of the dressing into each pocket. You may want to secure the steaks with toothpicks.
3. Salt and pepper the steaks on both sides (press in with your hands). In a frying pan over medium-high heat, melt 1 tablespoon butter and oil. Sear the steaks for 5 to 6 minutes per side, making sure they do not stick to the pan. When the steaks are seared and done according to your preference, remove from the pan and place on individual dinner plates. Place a short rosemary sprig in each tenderloin.
To serve, Cut strips of yellow bell pepper and arrange on the plate, forming petals of a flower. Set the Tenderloin in the center.
The Clueless Cook: Jessica Driscoll’s Swiss Steak with Mushrooms
04/12/2007
(A Swiss steak with mushrooms)
Yield: 4 to 6 servings
1 pound boneless round steak, tenderized and cut 3/4-inch thick
1/3 cup flour seasoned with salt and pepper
1 tablespoon olive oil and 2 tablespoons butter
6 to 8 ounces fresh sliced mushrooms
4 tablespoons diced onion
4 tablespoons diced bell peppers
1 (14 1/2 oz) can beef broth
Salt and pepper to taste
1. Cut round steak into serving-size portions and season very lightly with salt and pepper. Dredge steak in the seasoned flour. Transfer to small plate and set aside.
2. In a large heavy skillet over medium heat, heat olive oil and butter. Add the onions, peppers, and mushrooms, and sauté for about 5 minutes, until veggies are tender. Using tongs, push onions, peppers and mushrooms to the outer edge of the skillet, making a clear space in center of skillet.
3. Add dredged meat to the cleared space in the skillet and brown steaks thoroughly, turning to brown both sides.
6. When meat is nicely browned, add the beef broth, and stir into the onions, peppers, and mushrooms, and then cover.
7. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out and add a little water or broth as needed. Taste and adjust seasoning, if needed.
8. Serve Swiss steak with pan sauces (gravy). Serve with mashed potatoes and green beans or corn.
The Clueless Cook Definitions:
Dredge: To thoroughly coat a food in flour (and sometimes in sugar), such as we did with our pieces of meat in Step #1 of our recipe.
Brown: A method of preparation, used usually in a skillet or Dutch oven, which sears or “browns” the outer surface of meat to seal in the meat juices, as we did with our Swiss Steak in step #3.
Simmer: To simmer as we did in Step #7 means to cook a liquid based mixture just below the boiling point. (Stirring occasionally is important when simmering.)
The Clueless Cook: Jessica Driscoll’s Swiss Steak
04/11/2007
(A Swiss steak prepared with Mirepoix)
Yield: 4 servings
1 pound boned beef top sirloin or round steak, cut 1/2 inch thick and tenderized (ask the butcher to do this for you)
Salt and pepper
About 1/3 cup all-purpose flour
Canola Oil
1 to 2 garlic cloves, peeled
1 cup thinly sliced onion
1 cup thinly sliced carrots
1 cup thinly sliced celery
1/4 cup water
1/2 teaspoon dried pesto seasoning mix
About 2 cups beef broth
Couscous, mashed potatoes, or red thin-skinned potatoes, quartered, coated with oil, sprinkled with pesto seasoning and roasted
1. Cut meat into 4 to 8 equal pieces, sprinkle lightly with salt and pepper, and coat with flour, shaking off excess flour. (We also seasoned the flour with S&P.)
2. Place a 12- or 13-inch nonstick skillet over medium-high heat; add enough oil to just cover the bottom of the skillet. When oil is hot, add meat pieces without crowding and brown on each side, about 4 minutes total. Using tongs, transfer steak from pan as cooked and keep warm.
3. Place garlic in pan, add Mirepoix, season with salt and pepper, and sauté briefly. Add 1/4 cup water, sprinkle 1 or 2 tablespoons flour onto the vegetables, stir, add beef broth, sprinkle with pesto seasoning, and cover to cook until the sauce thickens, about 20 minutes. If sauce becomes too thick or dry, add more beef broth or water.
4. Return all meat and any juices to pan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until meat and vegetables are tender when pierced, 20 minutes.
The Clueless Cook
Mirepoix: A classic culinary term for a mixture of equal amounts of diced onions, carrots, and celery (another formula is 2 parts onions and 1 part celery and carrots). A Mirepoix is frequently seasoned with herbs and sautéed in butter. A Mirepoix is used to season soups, stews, and sauces, but can also be used as a base for braising meat or to season today’s Swiss Steak.
Swiss Steak: A popular American Entrée using the method of preparing beef by rolling, pounding, or tenderizing and then
cooking on top of the stove or in the oven. The meat is coated with seasoned flour, slow cooked, and served with gravy. The name of this dish does not come from Switzerland, but the process of swissing (the tenderizing process).
Pesto Seasoning: Dry Pesto Seasoning can be used to make pesto sauce by adding oil but it can also be used as a dry seasoning for other foods, such as our Swiss Steak. The dry mixture contains ingredients frequently used in making pesto, such as basil, parsley, Parmesan, and garlic.
Kitchen Tool: A necessary tool in any kitchen, tongs are used for gripping, lifting, and tossing food. When adding this tool to your kitchen, look for tongs with long “arms” and also one with shorter arms.
The Clueless Cook: Mediterranean Chicken
04/10/2007
Yield: 4 to 6 servings
1/2 cup torn fresh mint
1 small jar of Calamata olives
4-ounces crumbled herb flavored feta cheese
Sea salt
1 pint grape tomatoes
Extra Virgin Olive Oil
1 whole Garlic clove, peeled
Ciabatta bread, sliced and lightly toasted
Sautéed chicken tenders (or leftover grilled chicken)
1. Combine mint, olives, cheese, salt and tomatoes in a bowl and toss to mix. Drizzle 2 to 6 tablespoons olive oil into salad (this depends on your taste preference). Toss to blend.
2. Rub one side of Ciabatta bread slices with the garlic. Place on serving plates or platter.
3. Spoon fresh topping onto the bread and drizzle very lightly with olive oil.
Mint Sauteed Lamb Chops
04/03/2007
Yield: 4 servings
•2 teaspoons curry powder
•1/2 teaspoon salt
•1/4 teaspoon crushed red pepper
•2 teaspoons oil
•4 (6-ounce) lamb rib chops, trimmed
•1 jar mango chutney (Major Grey’s)
•3 tablespoons chopped fresh mint
•1 box Near East couscous, prepared according to package instructions
•Finely chopped parsley and mint
1.Combine curry powder, salt, and pepper in a small bowl and whisk; rub evenly onto both sides of lamb chops and set aside.
2.Prepare couscous according to package directions.
3.Combine chutney and mint in a small bowl, mix well and set aside.
4.Heat oil in a grill pan or skillet over medium-high heat. Add 1 tablespoon chopped fresh mint or 1 teaspoon dried mint to the oil.
5.Place lamb chops in the pan and cook 5 minutes on each side or until desired degree of doneness. Transfer to a plate, along with mint and crusties, and remove skillet from stove.
6. While lamb chops are cooking, fluff couscous and stir in chopped parsley and mint.
7. Mound couscous in center of plate, prop lamb chop against couscous or stand the chop on top, gently pressing it into the couscous. Spoon chutney decoratively around the couscous and lamb chop. Serve with a salad topped with boiled eggs.
Cod in Green Velvet Sauce
03/29/2007
Yield: 2 to 4 servings
1 pound asparagus
1/2 cup cooking liquid from asparagus
2 tablespoons butter
2 to 4 thick cod fillets
1. Trim Place asparagus pieces into saucepan, cover with water, and bring to a boil, lower heat and simmer for 5 minutes or until soft.
2. With a slotted spoon, transfer asparagus to processor, add 1/3 cup cooking liquid, cover and process until creamy and smooth. Add 1 tablespoon butter or olive oil and process until velvety smooth. Season with salt and pepper. Return to saucepan.
3. Blanch asparagus tips.
4. Season fish generously with kosher or sea salt and freshly ground black pepper. Melt remaining butter in nonstick skillet, place fish, rounded side down, in skillet and cook over medium high heat until golden. Turning once. Cover and cook until fish reaches desired doneness --- just beginning to flake.
5. Spoon reheated sauce onto plate, top with fish and drained asparagus tips. Spoon a little of the sauce over the top. Sprinkle with pepper.
Bonus: Scrambled Egg Bagel Sandwich
3 to 5 eggs
3 tablespoons milk
1 tablespoon butter
1 heaping tablespoon sour cream
smoked salmon, optional
6 slices bacon, cooked and drained
2 slices colby jack cheese
Sweet Hot mustard
2 bagels or English muffins
sliced & very lightly toasted
1. Whip eggs, season with salt and pepper. Melt butter in skillet, add the eggs and scramble, stirring frequently. Just before eggs are firm, stir in the sour cream.
2. Spread mustard on the bagel halves (top and bottom), arrange 2 or 3 slices bacon on bottom pieces of 2 bagel, divide the eggs the bagels. Top with cheese and, if using, the smoked salmon.
Serve with homemade salsa or Nicki's Salsa is a good prepared salsa - stocked in dairy section at Hornbacher's.
Denver Supper Sandwich
03/22/2007
Yield: 2 sandwiches
Heat 2 tablespoons butter in a large nonstick skillet over medium high heat.
Add 1/4 pound diced smoked ham and cook, stirring frequently, til golden brow.
Add 1 small chopped yellow onion and 1/2 small green bell pepper,
and cook, stirring frequently, until soft.
Add 4 lightly beaten large eggs. Season with S & P.
Stir gently to mix
Cook until eggs are light golden, then use a spatula to gently cut eggs in half.
Carefully, flip over each half and cook until golden on second side.
Slice, toast and butter thick slices of bread.
Sandwich each omelette between two slices buttered toast.
Wrap in napkin and serve with fruit.
Spaghetti with Shallots
03/21/2007
Yield: 4 to 6 Servings
1/4 cup flour
1 cup Canola Oil
2 large shallots
(1 cut into rings and 1 finely chopped
2 tablespoons Canola Oil
4 tablespoons butter
1/2 teaspoon white wine vinegar
1/2 cup water
S & P
2 sprigs of parsley, cut into 1/2-inch pieces
8-ounces dried thin spaghetti
3/4 cup light ricotta cheese
1 tablespoon olive oil
1 teaspoon finely minced parley
1. Put flour into a wide shallow dish. Heat 1 cup Canola oil in a small pot over medium heat until it register 325-degrees. Working in two batches toss shallot rings in flour to coat and shake off any excess. Fry shallots, stirring gently, until golden brown, 1 to 2 minutes. Using a slotted spoon or mesh spoon, transfer fried shallots to a paper towel lined plate to let drain. Set aside.
2. Heat 2 tablespoons canola oil in a large skillet over medium heat. Add chopped shallots and cook just until beginning to caramelize, 3 to 4 minutes. Add butter, vinegar and 1 cup water. Cook until reduced by about one-third, 15 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add parsley stems and cook for 10 seconds. Transfer stems to colander and rinse under cold water. Add spaghetti to boiling water and cook until al dente, 8 to 10 minutes. Drain spaghetti and add to skillet with shallot reduction and toss to combine. Add cooked parsley stems, ricotta, olive oil and salt and pepper to taste and toss to combine. Divide spaghetti between 4 warm bowls. Garnish with minced parley, cilantro and fried shallot rings. Serve immediately.
Noodles and Pickled Cucumber Salad
03/20/2007
Yield: 4 servings
Combine in a shallow like bowl:
1 cup julienned cucumber
1/4 cup thinly sliced red onion
1/4 cup rice vinegar
1/2 tablespoon sugar
1/8 teaspoon red pepper flakes
Salt
Cook in boiling water:
8-ounces thin spaghetti
then drain and keep warm.
In a bowl, whisk together:
1/4 cup dry sherry
1/4 cup chicken broth
3 tablespoons sunbutter or peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
Stir-fry in 2 teaspoons oil:
1/4 cup minced red bell pepper
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
12 ounces ground turkey breast
Stir in:
Prepared Sauce
Garnish with:
Chopped cilantro and thinly sliced green onions
Serve with:
Prepared pickled cucumbers
Pork and Kale
03/19/2007
Yield: 6 to 8 Servings
3 tablespoon olive oil, divided
1 package Pork Tenderloin, cut into thick pieces
Salt and pepper
3/4 cup apple cider
1/4 cup sherry
Apple cider vinegar
1 minced garlic clove
1 large bunch kale, washed, dried, coarsely chopped
1 (15-oz) can white or red kidney beans, rinsed and drained
Shredded carrots for garnish, optional
1. Heat 1 or 2 tablespoons oil in skillet over medium high heat. Season pork with salt and pepper and sear for 5 minutes on each side, or until a little crusty and brown. Add apple cider, sherry, and 1/4 cup vinegar. Bring to a boil and cook for about 5 minutes, turning pork occasionally. Reduce to a simmer and cook for an additional 3 to 5 minutes. Remove from heat, keep warm by tenting with foil, and reserve the liquid in the pan.
2. Meanwhile, Heat 1 tablespoon oil in a large skillet over medium high heat. Add onion and sauté for 2 or 3 minutes. Stir in garlic and pepper flakes and cook another minute. Add kale and sauté for 2 minutes (pressing them down with a wooden spoon will help the wilting process). Stir in the beans and season with sherry or apple cider vinegar. Garnish with shredded carrots.
Shrimp Etouffee
03/15/2007
Yield: 8 servings
1 stick unsalted butter
2 tablespoons flour
1 cup chopped yellow or white onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 to 4 tablespoons dry sherry
1 1/2 cups chicken broth, more if needed
1 pound shrimp, peeled and deveined
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley
Cooked long grain white rice, accompaniment
Chopped fresh parsley for garnish
1. In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
2. Add the sherry and cook for 2 to 3 minutes. Add the broth and shrimp and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
3. Stir in the parsley and remove from the heat. Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
Let’s Gumbo
03/13/2007
Yield: 8 servings
1/4 cup Canola oil
6 tablespoons flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 to 4 minced garlic cloves
4 cups chicken broth
1 tablespoon chicken base
2 to 3 cups water
2 bay leaves
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1/3 cup dried parsley
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
Salt and pepper
1 tablespoon Worcestershire sauce, optional
1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano
4 cups sliced Cajun-style sausage
4 cups sliced okra (fresh or frozen)
1 to 2 pounds peeled and deveined raw shrimp
2 cups bay scallops, optional
File powder
1. In a large pot combine oil and flour. Cook over medium heat stirring constantly to make a dark golden roux.
2. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, salt and black pepper, Worcestershire, if using, and tomatoes. Add sausage and okra to pot.
3. Cover pot and simmer for 1 hour, stirring occasionally. Add shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice.
Note: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.
Louisiana Style Red Beans and Rice
03/12/2007
Yield: 4 servings
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 ounces andouille sausage, diced
1 cup pre-chopped red bell pepper
1 cup pre-chopped onion
1 1/2 to 2 teaspoons salt-free Cajun seasoning
1 teaspoon dried thyme leaves
1/2 teaspoon hot pepper sauce (Tabasco)
1 (16-oz) can dark kidney beans, rinsed and drained
1 (14-oz) can reduced fat & sodium chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
Cook rice according to the package directions.
1. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.
2. Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans.
3. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.
Note: Homemade cornbread is a nice addition --- to save time, use a mix such as Jiffy Corn Muffin Mix. I add a tablespoon of sugar to the batter.
After Five Gourmet Jamaican Sauteed Shrimp
03/01/2007
Yield: 4 servings
1/2 cup prepared Jamaican jerk sauce
1/4 cup pineapple preserves
2 tablespoons minced fresh chives
1 pound large raw shrimp, peeled and deveined
1/2 medium pineapple, peeled, cored and
cut into 1-inch cubes
2 large red, green or yellow bell peppers,
cut into 1-inch squares
Rice, cooked and lightly seasoned, parsley
1. Combine jerk sauce, preserves and chives in small bowl and mix well. Add shrimp, toss to coat, and marinate at room temperature for 10 to 15 minutes.
2. While shrimp is marinating, place pineapple and pineapple in a lightly oiled skillet and sauté until peppers are crisp tender. Drizzle 3 to 4 tablespoons of Jamacain Jerk sauce onto the peppers and pineapple, stirring to coat. Continue to stir and cook just until sauce is hot.
3. With a slotted spoon, transfer shrimp from marinade to lightly oiled hot skillet over medium high heat. Saute until shrimp turns pinkish orange.
4. On a platter, arrange shrimp at one end of platter and the peppers and pineapple at the other end. Garnish in center with parsley.
Note: Shrimp, peppers, and pineapple can be threaded onto a skewer and grilled or broiled.
Bon Appetit!
After Five Gourmet Italian Sausage Dinner
02/28/2007
Yield: 4 to 6 servings
1 pound hot or mild Italian sausage links,
cut into 1-inch pieces
1 package (16 ounces) frozen vegetable blend, such as onions and green, red and yellow bell peppers
2 medium zucchini, sliced
1 yellow squash, sliced
1 (14-1/2 ounces) can diced Italian-style tomatoes
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 cloves garlic, minced
1. Cook sausage in large saucepan, covered, over medium to medium-high heat 5 to 8 minutes or until browned; pour off drippings.
2. Add frozen vegetables, zucchini, squash, tomatoes with juice, mushrooms and garlic; bring to a boil. Reduce heat and simmer, covered, 5 minutes. Cook uncovered 5 minutes or until thickened slightly. Serve with garlic bread.
Bon Appetit!
Maple Glazed Ham with Pan Sauce
02/27/2007
Hornbacher's Real Food Magazine
New and available at all Hornbacher's locations.
This glazed ham recipe is from the Spring issue of Hornbacher's Real Food Magazine!
1/2 tear drop ham
2 to 4 cups apple cider
1 cup maple syrup
1⁄2 cup Dijon Mustard
1⁄2 cup Brown sugar
1 tablespoon cornstarch mixed with 1/4 cup water
1. Preheat oven to 350-degrees. Score fat on ham in Diamond pattern.
2. Place 3/4 cup maple syrup in bottom of baking pan (at least 1-inch deep), add enough apple cider to 1/2–inch deep, and gently whisk to mix well. Place rack I pan and position ham, cut side down, on rack. Bake ham 10 minutes per pound. During baking process, add cider as needed to maintain 1/2-inch depth.
3. When ham reaches an internal temperature of 120°, remove ham from oven. Increase oven heat to 425-degrees.
3. Make a paste by combining remaining syrup, mustard and brown sugar in a small bowl. Brush on ham and cook for 10 to 15 minutes.
4. To make Pan Sauce, combine pan juices and cornstarch mixture in a saucepan and cook until thickened, stirring frequently.
5. Serve ham sliced and with pan sauce.
Yield: 10 to 12 Servings
After Five Gourmet Bacon-Wrapped Chicken
02/26/2007
Yield: Makes 4 servings
8 chicken tender strips, patted dry (about 1 pound)
1/2 teaspoon paprika
4 to 8 slices bacon
1/2 cup barbecue sauce, divided
Additional BBQ sauce for serving
1. Preheat oven to 350°. Line baking pan with foil and set a rack inside pan. Set aside.
2. Sprinkle chicken strips with paprika. Wrap each chicken strip with 1/2 or 1 slice of bacon in spiral pattern. Place each on rack in pan. Brush generously with barbecue sauce.
3. Bake chicken for about 20 minutes, until done. Remove from oven; brush with 1/4 cup barbecue sauce. Broil 1 to 2 minutes.
4. Place additional barbecue sauce in a small bowl and top with brown sugar.
Serve warm.
Paul Dobbin's Arroz Con Pollo
02/22/2007
This rice and chicken recipe is courtesy of Chef Paul Dobbins. Paul is an active volunteer at St. Joseph's School
2 ounces white long grain rice, uncoked
1/4 tablespoon oil
1 clove garlic, minced
1/8 teaspoon salt, or to taste
1/2 pound chicken fajita meat
1/8 onion, diced
1/8 green pepper, thinly sliced
1 small bay leaf
1/8 teaspoon cumin
1/8 tablespoon paprika
1/8 teaspoon oregano
1/4 tablespoon lime juice
1/8 teaspoon white pepper
1/8 cup tomato sauce
2 1/2 ounces chicken broth
1/4 red bell pepper, thinly sliced
1/4 cup sliced olives
Saute rice in oil until golden brown. Add remaining ingredients, cover and boil, stirring frequently, until rice is cooked and mixture thickens. Yield: Two Servings
Broccoli and Pasta in a Bowl
02/16/2007
Makes two Servings
1 pound fresh baby broccoli, cut into bite-size pieces
1 cloves garlic, minced
1/4 cup olive oil - scant
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 pinch cayenne pepper
8 oz. linguine or spaghetti, cooked al dente and drained
Shaved, shredded or grated Romano cheese
1. In a large skillet over medium high heat, heat the oil, butter, and garlic. Add broccoli and sauté until just tender, about 5 minutes, stirring frequently. Season to taste with salt, pepper, and cayenne.
2. Place hot pasta in a serving dish; top with broccoli mixture. Top with cheese. Garnish with grape tomatoes.
Beef Fillets with Pepper Wine Sauce
02/14/2007
Beef Fillets with Pepper Wine Sauce is a traditional dinner for two, especially on St. Valentine's Day! Happy Valentine's Day!
2 small (1/2 to 1-inch-thick) beef tenderloin steaks
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1/2 can (10 3/4-ounce) beef broth, undiluted
1 cup dry red wine
2 garlic cloves, pressed
3 tablespoons green peppercorns
1/4 cup butter or margarine, cut into pieces
1. Sprinkle steaks evenly with salt and pepper.
Brown steaks in hot oil in a skillet over high heat. Remove from pan.
2. Add broth, wine, and garlic to skillet; cook mixture over high heat 15 minutes.
3. Return steaks to pan, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove pan from heat and remove steaks, reserving sauce in pan.
4. Add peppercorns to sauce, and gradually whisk in butter. Serve sauce over steaks.
Saturday's Meat Loaf
02/10/2007
In this recipe, part of the usual bread crumbs are substituted with ground flax. For more recipes containing flax, visit my blog: www.areavoices.com/whatscookin
lean ground beef 1 pound
lean ground pork 1/2 pound
ground flax seed 1/4 cup
dry bread crumbs 1/2 cup
chopped onion 1/4 cup
egg, beaten 1
Worcestershire sauce 1/2 tablespoon
black pepper 1/2 teaspoon
salt 1/4 teaspoon
garlic powder 1/2 teaspoon
dry mustard 1/2 teaspoon
celery salt 1/2 teaspoon
dried parsley 1/2 teaspoon
ketchup 1/4 cup
1. In a large bowl, combine beef, milk, ground flax, crumbs, onion, egg, Worcestershire sauce, pepper, garlic, mustard, celery salt and thyme. Mix well.
2. Pat mixture into a 9x5x3-inch loaf pan. Spread ketchup over top of loaf.
3. Bake at 350° for about 1 hour, until no pink remains.
4. Remove from oven and let stand 5 minutes. Remove from pan, place on platter to serve.
Yield: 8 servings
Salmon with Mango and Peach Salsa
02/08/2007
Salmon with Mango and Peach Salsa
Adapted from Diabetes & Heart Healthy Cookbook
Vegetable oil spray
Salsa:
1 medium mango, chopped
1 cup chopped fresh peeled peaches or 8-ounce can light peaches in
extra-light syrup, drained and chopped
3 tablespoons chopped red onion
1 small fresh jalape?o pepper, seeds and ribs discarded, chopped, or
1/2 teaspoon bottled pickled jalape?o juice
1/4 cup snipped fresh cilantro or fresh Italian (flat-leaf) parsley
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salmon:
4 salmon fillets with skin (5 to 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper (white preferred)
1. Lightly spray a grill rack with vegetable oil spray. Preheat the grill to medium-high.
2. In a medium bowl, stir together the salsa ingredients.
3. Rinse the fish and pat dry with paper towels. Season with the salt and pepper.
4. Grill the salmon with the skin side up for 4 minutes, or until browned. Using a spatula, turn the fish over. Grill for 3 to 4 minutes, or until the fish flakes easily when tested with a fork. Salmon may be sautéed, baked, broiled, or grilled.
5. To serve, place the fish with the skin side down on plates. Spoon the salsa on top or to the side of the fish. Serves 4
Three-Pepper Pork
02/06/2007
Recipe adapted from American Heart Association Quick & Easy Cookbook
1 pound lean boneless pork loin roast or chops, all visible fat removed
Vegetable oil spray
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium poblano chile pepper, chopped
1 tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon finely shredded gingerroot
1 teaspoon sesame oil
1 teaspoon unseasoned rice wine vinegar
1. Cut meat into strips and set aside.
2. Spray a large skillet with vegetable spray. Place over medium-high heat. Add pork strips to hot skillet and cook, stirring occasionally, for 5 minutes or until done. Remove from skillet. Add bell pepper strips and chile pepper to hot skillet. Cook about 3 minutes or until bell peppers are slightly tender but still crisp.
3.In a small bowl, stir together remaining ingredients. Add to skillet with peppers and meat. Cook and stir until heated through, about 2 minutes. Serves: 4
Super Bowl XLI Chili
01/30/2007
This is a recipe for a medium batch of chili, but we doubled it on What's Cookin.
1/2 tablespoon oil
1 pound top sirloin, cut into 1/4-inch cubes, or ground beef
1 finely chopped onion
1 minced garlic clove
1 tablespoon flour seasoned with salt and pepper
1 (14.5-oz) can diced tomatoes
1 small can tomato sauce
3/4 cup water or beer
1/4 to 1/3 cup pickled jalapeno slices, chopped
1/8 cup chili powder, more or less to taste
1/2 teaspoon cumin
1/2 to 1 tablespoon red cayenne pepper
Salt and pepper
1 bay leaf
1/4 cup brown sugar, more or less to taste
1 can red kidney beans, drained
1 can chili seasoned beans, undrained
1. In large saucepan or Dutch oven, heat oil over medium high heat. Add meat, onions, and garlic, to the pan and cook until meat is browned and vegetables are tender, stirring frequently. Sprinkle lightly with seasoned flour, stirring to mix.
2. Stir in tomatoes, tomato sauce, water, jalapeno, chili powder, cumin, red pepper, bay leaf, salt and black pepper. Bring mixture to a boil, reduce heat, and simmer uncovered for about 30 minutes, stirring occasionally.
3. Add brown sugar, stir, and simmer for 30 minutes, adding more water, V-8, or beer if needed for desired consistency.
4. Stir in beans and simmer for additional 30 minutes.
Lyn’s Tip: For the best tasting chili, regardless of the recipe, cool to room temperature, stirring occasionally, and refrigerate from 4 hours to 24 hours before serving. Reheat before serving.
American Style Turkey Meatballs
01/25/2007
Serve these meatballs with Monday's Simple Marinara Sauce or stuff into a crust roll and slather with your favorite sauce and toppings.
1 1/2 pounds ground turkey breast
1/2 cup dry breadcrumbs
1/2 cup finely shredded fresh Romano or Parmesan cheese
1/3 cup finely chopped onions
1/4 cup chopped shredded carrot
1/4 cup shredded zucchini
1/4 cup chopped fresh parsley or basil
1/4 teaspoon salt and 1/4 teaspoon pepper
1 large egg
1 or 2 crushed garlic cloves
Preheat oven to 400°.
1. Combine all ingredients in a bowl, stir well after each addition.
2. Shape mixture into 1 1/2-inch meatballs.
Place on baking sheet or a broiler pan coated with cooking spray.
3. Bake at 400° for 15 minutes or until done.
4. Serve with your favorite pasta and Simple Marinara Sauce.
Yield: 6 servings.
Notes: Serve with white sauce or bbq sauce, stuffed in pita pockets, on crusty rolls, or as an appetizer floating in your favorite barbecue sauce.
Greek Style Pork Meatballs
01/24/2007
These tasty meatballs are good with pasta and marinara sauce or nestle them into halved and warmed pita bread with your favorite toppings.
1 pound lean ground pork
1/4 cup dry breadcrumbs
1/4 to 1/2 cup crumbled feta cheese
1 1/2 tablespoons chopped fresh parsley
1 teaspoon dried mint flakes
1 teaspoon lemon zest,
Salt and pepper
1 garlic cloves, crushed
Preheat oven to 400°.
1. Combine all ingredients, stirring after each addition, in a large bowl, and stir well. Shape mixture into meatballs.
2. Place meatballs on baking sheet lined with foil and coated with cooking spray.
3. Bake at 400-degrees for 15 to 20 minutes or until meatballs are done. Serve with pasta a Simple Marinara sauce. Yield: 4 servings
Note: For a Greek style sandwich, stuff a pita half with meatbballs, pepperoncini, diced tomato and sprinkle with lemon vinaigrette.
2. Double this recipe and freeze individual servings.
Italian Style Beef Meatballs
01/23/2007
Serve these savory meatballs with Monday's Simple Marinara Sauce.
2 pounds 93% lean ground beef
1/4 cup finely shredded fresh Parmesan cheese
1/2 cup dry breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup tomato sauce*
1 teaspoon Coleman’s dry mustard
1 teaspoon dried Italian seasoning
1/4 to 1/2 teaspoon Salt
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Preheat oven to 400°.
1. Place ground beef in a bowl and break up with a fork. Add remaining ingredients and mix well with a fork or wooden spoon. Using a large cookie scoop, small ice cream scoop, or spoon, form meat mixture into 1 1/2-inch meatballs. Place on a baking sheet coated with cooking spray.
2. Bake at 400° for 15 to 20 minutes or until done.
Yield: 35 to 40 meatballs, easily halved or doubled.
More heat? Add a full teaspoon of crushed red pepper!
Try serving these meatballs smothered with marinara sauce on a brat or hoagie bun. Add a salad to complete a simple but delicious supper.
Simple Marinar Sauce
01/22/2007
Prepare a double batch of this simple marinara sauce and freeze half of it for later use.
1 tablespoon olive oil
1 cup diced onion
1 to 1/2 cups sliced mushrooms
1/2 diced green bell pepper
4 to 6 garlic cloves, crushed
3/4 cup dry red wine
3/4 cup water
1/4 cup chopped fresh parsley
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
2 bay leaves
1 (28-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1. Heat olive oil in a large saucepan over medium-high heat. Add the onion, mushrooms, bell pepper, and garlic, and sauté 5 minutes or until tender.
2. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
3. For best flavor and consistency, cover and refrigerate overnight. Reheat and serve hot with beef, pork, or turkey meatballs and pasta of choice. Complete the meal with a tossed salad.
Yield: 6 to 8 servings, easily doubled
Variations: Add fried and drained chunky Italian sausage; sliced Smoked Sausage or Kielbasa; Cooked Shrimp; or sautéed chicken tenders. Serve with garlic bread and green salad.
Lemon Linguine with Zesty Tuna
01/19/2007
A tasty and refreshing entree that will be on the table in the amount of time it takes to cook pasta al dente!
8 ounces linguine
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel (zest)
1?2 teaspoons fresh ground pepper
2 tablespoon Extra Virgin olive oil, divided
1?4 cup chicken broth and 1?4 cup dry white wine
2 tablespoons fresh lemon juice
1 (5-ounce) package Tuna Creations
(Star-Kist Flavor Fresh Pouch, Zesty Lemon)
1?4 cup grated Parmesan cheese
1. Cook linguine in a large pot of boiling water until al denté. Drain. Transfer to medium serving bowl and add parsley, lemon peel, pepper and 1 tablespoon oil. Toss to coat.
2. In a medium-sized nonstick skillet, heat 1 tablespoon olive oil and add tuna. Cook for 1 minute. Add chicken broth, wine, and lemon juice to pan. Cook for an additional 1 or 2 minutes or until mixture is hot. Pour mixture into linguine and toss well. Sprinkle with cheese and serve.
CHICKEN FRIED STEAK
01/16/2007
Chicken Fried Steak smothered in Cream Gravy is a Southern staple.
Oil or shortening
6-8 tenderized beef cutlets (round or cube steak)
3-4 cups seasoned flour
3 eggs
2 cups milk
FOR CREAM GRAVY
1/4 cup flour
salt and pepper
4 cups milk
1-2 tablespoon drippings, included the cooked bits
Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
Beat eggs then combine with milk.
Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
Turn steak over and cook for another 5 minutes or so until both sides are golden.
Remove to a plate lined with paper towels and allow to drain.
TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary.
Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.
Southern Cream Gravy
1/4 c. all purpose flour
1/4 cup bacon drippings
2 cups hot milk (not boiling)
salt, pepper, Creole seasoning, cayenne (optional)
Heat the drippings in a skillet.
Add the flour and whisk until you make a roux the color of a light tan.
Have you milk heaating to just before boiling, and add the hot milk to the roux, mixing quickly.
Continue to cook until it thickens, and becomes a soft boil.
Turn down the heat, add the seasonings to taste.
If the gravy is too thick, simply thin it by adding milk, water or broth!
Cheesey Ravioli Bake
01/09/2007
Easy to prepare casserole that is savory and satisfying.
1 (24- or 26-oz) jar pasta sauce
1 (18-24-oz) refrigerated cheese ravioli
1 (10-oz) box frozen chopped spinach,
(thawed, excess water squeezed dry)
1 (8-oz) bag shredded mozzarella
1 small can sliced black olives, drained
1/2 cup grated Parmesan
Heat oven to 350-degrees.
1. Spoon a thin layer of sauce over the bottom of an 8x8-inch or 9x9-inch or 7-by 11-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, a sprinkling of olives and a third of the sauce.
2. Repeat with another layer of ravioli, the remaining spinach, mozzarella, a sprinkling of olives, and half the remaining sauce.
3. Sprinkle casserole with the Parmesan. Cover with foil and bake for 20 minutes. Uncover and bake until bubbly, 5 to 10 minutes more. Yield: Makes 6 servings
Note: Serve with Salad carrot and celery sticks in a tomato half.
Variations: Add sautéed onions, cooked ground beef, cooked ground Italian sausage, or cooked ground white turkey.
Double Scaloppine
01/04/2007
Scaloppine (skah-loh-PEE-nee) is an Italian term meaning small, thin scallop of meat. The meat, veal, pork or chicken, is dredged in flour and then sauteed. The flavors of this dish may be enhanced with Marsala, Lemon, Parmesan, and/or butter. Enjoy!
2 tablespoons olive oil
4 boneless thin pork chops, fat trimmed
(or 4 small boneless skinless chicken breast halves)
1⁄2 cup flour seasoned with salt and pepper
1⁄4 cup red wine
1⁄2 to 3⁄4 chicken broth
Sage leaves, chopped
4 thin slices Prosciutto
4 thin slices Fontina
1. Heat oven to 400-degrees. Place the pork between two sheets of plastic wrap and pound with meat mallet until very thin. Heat olive oil in skillet over medium to medium-high heat.
2. While oil is heating, top two pieces of pork with chopped sage leaves, prosciutto and cheese. Top with second piece of pounded pork. Dredge in the seasoned flour.
3. Saute the pork quickly, until cooked through, carefully turn once. Transfer to a baking pan and keep warm by covering loosely with foil.
4. Deglaze pan with wine and chicken broth. Reduce slightly. Spoon reduced wine sauce onto the pork.
5. Cover and bake for about 10 minutes.
Yield: 2 to 4 servins
WC Category: After Five Gourmet
Beef Burgundy
01/03/2007
Boeuf Bourguignon (boor-gee-NYON) is a French dish, "as prepared in Burgundy", in which quality beef is braised in red wine and garnished with small mushrooms. Burgundy is one of France's premiere culinary regions, also known for fine red and white wines. Enjoy!
1 1/2 pounds lean, boneless sirloin steak
1 1/2 tablespoons olive oil, divided
2 cups (1/2-inch) sliced carrot
2 cups quartered mushroom
3/4 cup coarsely chopped onion
1 pound small red potatoes, peeled and quartered
1 teaspoon dried thyme
1/4 teaspoon pepper
1 (10 1/2-ounce) can beef consommé, undiluted
3 tablespoons flour
3/4 to 1 cup Burgundy or other dry red wine
1. Trim fat from steak. Cut the steak into 1-inch cubes. Heat oil in large nonstick skillet or coat with cooking spray, and place over medium-high heat until hot. Add steak and cook 4 minutes or until steak loses pink color. Remove steak from skillet, drain and set aside.
2. Add 1/2 tablespoon oil and place over medium-high heat until hot. Add carrot, mushrooms, onions, and potatoes, and sauté for 5 minutes. Return steak to skillet. Add thyme, pepper, and consommé, and stir well. Cover, reduce heat, and simmer 20 minutes or until meat and vegetables are tender, stirring occasionally.
3. Combine flour and wine in a small bowl and , blend with a wire whisk. Add to steak mixture. Cook 5 minutes or until thickened and bubbly, stirring constantly. Yield: 6 serving.
Chicken Cordon Bleu
01/02/2007
Cordon Bleu (kor-dohn-BLUH) is a French term meaning "blue ribbons". Originally it referred to an award given to outstanding women chefs. Cordon Bleu is also a culinary dish in which a thin piece of chicken or veal is topped with thin slices of prosciutto or ham and Gruyere or Swiss cheese, the stack is then rolled, breaded and sauteed. This version is baked and "blue ribbon" worthy! Enjoy!
1/4 cup chicken broth
1 1/2 tablespoons butter, melted
1 garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
2 to 4 skinless, boneless chicken breast halves
1/4 teaspoon each salt & ground black pepper
1/4 teaspoon dried oregano, optional
4 thin slices Prosciutto, (from the deli)
1/4 to 1 cup shredded part-skim mozzarella
Preheat oven to 350°.
1. Combine broth, butter and garlic in a small saucepan and heat until hot.
2. Combine breadcrumbs, Parmesan, and paprika in a shallow bowl or a pie plate and set aside.
3. Place each chicken breast between 2 sheets of plastic wrap, and pound each to 1/4-inch thickness using a meat mallet.
4. Sprinkle both sides of chicken with salt and pepper. Top each breast with 1 slice of Prosciutto and 1 tablespoon mozzarella (adjust amounts to fit the breast). Roll up each breast jelly-roll style Secure with a wooden skewer or toothpick.
5. Dunk each roll in chicken broth mixture and dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. (Once rolls are placed seam side down, remove toothpicks.) Pour remaining
broth mixture into pan.
7. Bake at 350-degrees for 25 to 30 minutes or until juices run clear and tops are golden.
Yield: 2 to 4 servings, easily halved or doubled.
WC Category: After Five Gourmet
The Major’s Glazed Ham
12/26/2006
The combination of chutney, jam and mustard adds an exciting glaze to this smokey ham.
1 spiral sliced ham
1/3 cup Major Grey’s Chutney
1/4 cup red plum jam
1 tablespoon Dijon mustard
2 or 3 drops hot sauce
1/2 cup brown sugar
1 teaspoon rice or red wine vine vinegar
1. Combine chutney, jam, mustard, hot sauce, sugar, and vinegar in a bowl and whisk until blended.
2. Place ham in baking or roasting pan. Brush or spoon all of the chutney mixture onto the ham.
3. Loosely cover ham and bake in a preheated 325-degree oven for 1 1/2 to 2 hours, until internal temperature measures 140-degrees on an instant read thermometer.
4. Transfer ham to a serving platter, spoon juices in bottom of pan into a bowl and serve with the ham.
Hot and Spicy Chicken
12/13/2006
This recipe has a bite and great savory taste. Thanks to Daryl Ritchison for sharing!
Chicken Stir Fry:
4 chicken breasts
1 onion
1 green pepper (or red, yellow or combination)
2 tsp fresh ginger and 4-6 cloves garlic
1 can bamboo shoots and 1 can water chestnuts
1 can baby sweet corn
1 medium can chunk pineapple (drained)
8 oz frozen sugar snap peas (thawed)
2 cups chicken broth
2 Tbsp oyster sauce and 1/2 Tbsp soy sauce
1 Tbsp cooking wine
1 1/2 Tbsp tapioca (or corn) starch mixed in 1/2 cup cold water
Marinade for Chicken Stir Fry:
2 Tbsp. soy sauce
1/2 Tbsp cooking sherry
3 1/2 Tbsp water
3 cloves garlic
Sprinkle of salt
1. Sauce for chicken Stir Fry: Mix oyster sauce, soy sauce, sherry and chicken broth, set aside.
2. Cut chicken into bite size pieces and marinade for 1 hour or more. Chop onion and green pepper into bite size pieces. Rinse and soak bamboo shoots, baby corn and water chestnuts for at least 1/2 hour (in water)
3. Stir fry chicken and remove from wok. Discard remaining fluid and rise wok.
4. Stir fry on high: onions, green pepper, and a little water until cooked. Add giner and garlic and stir fry another minute or two. Add chicken and stir. Add remaining vegetables and stir fry another minute. Add sauce and tapioca starch mixture and bring to a boil.
5. After sauce thickens, reduce heat and serve over rice!
Chicken Stir Fry
12/12/2006
A Daryl Ritchison Family Favorite. Daryl is a WDAY Storm Tracker Meteorologist.
2 large chicken breasts
1 large onion
5 cloves garlic
2 tsp ginger
1 stalk lemon grass (optional)
1 Tbsp oyster sauce and 1 tsp fish sauce
1/2-1 tsp chili paste
1 tsp honey
2 tsp cornstarch/tapioca starch
3/4 cup water (cold)
Marinade for Hot and Spicy Chicken:
1 Tbsp soy sauce
1/2 Tbsp cooking sherry
2 Tbsp water
2-3 cloves garlic
1. Cut chicken into bite size strips and place in marinade for 1 hour or more. Chop onion into thin slices. Stir-fry chicken until cooked, 5 min, set aside. Discard remaining fluid and rinse wok. Stir Fry onions and a little water on high heat until cooked. Add ginger, garlic, and lemon grass (optional) and stir fry another minute or two. Add chicken to wok and stir together
5. Mix together cold water, starch, oyster sauce, fish sauce and chili paste (premix this sauce before cooking chicken. Add starch just before adding to wok) Add sauce to wok and stir. Bring to a boil, removing from heat when sauce thickens.
Serve over rice or rice noodles.
Manny Steil’s Seafood Stew
12/07/2006
This recipe is courtesy of Dr. Manny K. Steil, long-time family friend, and author of Listening Leaders. For more information about listening, visit www.listeningleaders.com.
2 tablespoons olive oil
1 1/4 cups chopped onion
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds, optional
2 to 2 1/2 cups canned diced tomatoes in puree
2 cups bottled clam juice
1 cup dry white wine
1 1/2 pounds mild white fish, cut into chunks
1 pound uncooked medium shrimp, peeled, deveined
1 drained (6-ounce) can crabmeat, optional.
1/2 cup chopped fresh basil
Cayenne pepper
Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 5 minutes. Add tomatoes, clam juice, and white wine. Increase heat and boil until slightly thickened, about 1 minutes. Add fish, shrimp and crabmeat. Reduce heat and simmer 5 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 3 minutes longer. Season stew to taste with cayenne, salt and pepper. Garnish with fresh oregano sprigs and serve with crusty Italian bread and a green salad. Yield: 4 -6 servings.
Notes: Try substituting bay scallops for the crabmeat, cod for the white fish, and swordfish for the shrimp. Bay seasoning may be added, if desired.
Winter Pork and Peppers
12/01/2006
1/2 to 1 teaspoon grated ginger
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon corn starch
1 boneless thick-cut pork chop,
cut into 3/4-inch cubes
1/3 red bell pepper
1/3 green bell pepper
1/3 yellow bell pepper
2 sprigs parsley, stems removed
2 or 3 tablespoons Hoisin sauce
1/4 cup dry sherry
1 green onion, halved and cut into thin slivers.
Heat wok over medium high heat. Add ginger.
Combine in a bowl, sherry, soy sauce and corn starch and mix well. Add pork cubes and mix well. Set aside to marinate.
Cut red, green and yellow peppers into 3/4-inch squares. Add to the wok and stir fry briefly. Transfer pork cubes to the wok, reserving marinade. Add hoisin and sherry and cook, stirring almost constantly, until pork is almost cooked through.
Make a well in center of pork and vegetable mixture and pour the marinade into the well. Bring to a boil and cook, stirring the marinade into the pork and peppers. Stir in the onion slivers just before removing from the heat.
Serve with rice and garnish with additional green onion slivers.
Winter Steak
11/30/2006
1 ribeye steak, trimmed of excess fat
1 tablespoon olive oil
2 tablespoons Worcestershire
1 tablespoon Dijon
1/2 teaspoon seasoned salt
Red onion slices, separated into rings
3 tablespoons goat cheese
2 tablespoons butter, room temperature
1 finely chopped green onion
1 teaspoon finely chopped parsley
1/2 teaspoon melted butter
Heat oil in skillet. Combine Worcestershire, Dijon and seasoned salt in a small bowl and mix well. Spoon over one side of the Ribeye and place ribeye in the hot skillet, sauce side down. Spoon sauce on top of steak. Sear steak, turning once. Place onion rings in skillet beside steak. Spoon any remaing sauce on top of steak.
Drizzle steak with butter. Place skillet in a 400° oven and finish cooking the steak for 15 minutes.
While steak is in the oven, combine goat cheese, butter, green onions and parsley in a bowl and mix well.
Place steak on a plate and top with a spoonful of the goat cheese mixture. Transfer onions to the plate, beside the steak. Serve with a baby romaine salad topped with red onion rings , quartered artichoke hearts and your favorite dressing.
Note: This goat cheese topping is excellent with hot bread or on roasted potatoes.
Holiday: An Optimist’s Turkey Stew
11/22/2006
Served hot in toasted bread rolls, this leftover turkey stew will satisfy almost everyone. Adjust ingredients and seasonings to your taste buds. Happy Thankisgiving, everyone!
2 cups diced carrots
2 cups thinly sliced celery
2 cups diced onions
4 cups diced potatoes
4 cups chopped leftover roasted turkey
2 cups water
1 (12 oz) can evaporated milk
1 can cream of mushroom soup
1 soup can chicken broth
2 or 3 bay leaves
1 cup baby green peas
1 cup corn
Salt and pepper to taste
A dash of nutmeg, optional
A dash of Tabasco, opttional
Large Kaiser or Sourdough rolls
In a large saucepan of Dutch oven, heat 1 tablespoon oil and 1/2 tablespoon butter, or spray generously with nonstick cooking spray. Add carrots, celery, and onions and sauté until tender. Add potatoes and water, bring to a simmer and cook just until potatoes are crisp tender.
Add turkey, milk, soup, chicken broth, bay leaves and cook until mixture is hot and all vegetables are tender.
Gently stir in peas and corn, season with salt, pepper, add nutmeg, if desired. Simmer for a few minutes, 5 to 10 minutes.
Cut off the top of rolls, hollow out the inside, making a bread bowl. Press inside of bread rolls with your finger tips, place rolls and their tops on a baking sheet and bake in a 350-degree oven for 10 to 15 minutes, just until a little crusty and golden.
Ladle stew into bread bowl and garnish with thyme sprigs or sage leaves. Serve with roll tops.
Tom Turkey and Turkey or Capon with Herbs
11/16/2006
Turkey, Capon, Chicken, or Cornish Game Hens will be flavor enhanced with the formulas below.
1. When roasting a turkey, carefully read the instructions on the package before starting to prepare the turkey for roasting.
2. Preheat oven to recommended temperature, remove turkey from the packaging, remove packages from cavities, and thoroughly rinse inside and out.
3. Stuff neck cavity with:
1/2 inch piece fresh ginger,
2 or 3 stems fresh sage
sliced onions.
4. Stuff main cavity with:
1 cup baby carrots
1 sliced red onion
1/2 navel orange, cut in fourths
1 celery rib, cut into pieces
5. Place the turkey in a roasting pan. Rub salt and pepper onto turkey.
6. Rub turkey with a half-orange, rubbing over breasts, legs, thighs, while gently squeezing the orange.
7. Roast turkey according to package directions.
Turkey or Capon with Herbs
1/3 cup fresh rosemary leaves
1/3 cup thinly sliced garlic cloves
2 tablespoons fresh thyme leaves
2 tablespoons fresh parsley
1 tablespoon fresh sage leaves
Peel of one lemon
1 tablespoon Olive Oil
1 teaspoon salt
1 teaspoon cracked black pepper
1 Turkey (10-to-12-pound) or 1 Capon
Olive Oil, for rubbing
In the work bowl of a food processor, place all ingredients except turkey. Process until garlic and lemon peel are finely chopped. Rub herb mixture under skin of turkey. Rub skin with olive oil. Roast turkey according to package directions.
Turkey Tips:
• Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
• Celery layered at the base of a roasting pan adds flavor to the juices for delicious gravy.
• If turkey is browning too quickly, make a tent out of aluminum foil and place over the top of the bird.
• Rub a stick of butter over the turkey before roasting for a more moist turkey.
• Place sliced lemon, or a whole onion into the cavity of a turkey while roasting, the flavor will create a tasty juice for gravy.
• Place the turkey breast side up on a cooking rack in a shallow roasting pan and place the pan in the center of the lowest rack of a preheated oven.
• Use a meat thermometer to determine the proper doneness, which is at least 170°F for the breast and 180°F for the thigh.
Turkey and Ham Pie
11/09/2006
This is good for supper, lunch, or brunch.
2 cups chopped cooked turkey
1/2 cup chopped ham or Canadian Bacon
2 tablespoons sliced green onion tops
2 tablespoons diced onion
2 tablespoon diced red pepper
1/2 cup shredded Swiss cheese, optional
2 eggs
1 cup milk
1/2 cup Bisquick
Salt and pepper
1 to 1 1/2 cups shredded Cheddar Cheese
1. Combine turkey, ham, green onion tops, onion, pepper and Swiss cheese, if using, in a bowl and mix well. Transfer to a 9 or 10-inch pie plate.
2. Combine eggs, milk and bisquick in a bowl and whisk until creamy and smooth. Season with salt and pepper. Pour over the turkey mixture.
3. Bake in a preheated 400-degree oven for about 30 minutes. Remove from oven and immediately sprinkle the cheddar cheese over the hot pie. Garnish with parsley.
Yield: 8 servings.
Chicken and Dumplings
11/07/2006
Bisquick easy and savory delicious.
1 teaspoon butter
1/4 cup chopped onion
1 garlic clove, finely chopped, optional
2 cups cubed cooked chicken
1 (16-oz) bag frozen mixed vegetables, thawed
1 quart chicken broth
1 tablespoon chopped parsley
Sea salt and ground pepper
1 cup Original Bisquick
1/3 cup milk
1. In large saucepan over medium high heat, melt butter; add onions and garlic and sauté until onions are soft. Add chicken, vegetables, broth, parsley, salt and pepper and bring to a boil, stirring occasionally. Cook uncovered for 5 minutes.
2. Combine Bisquick and milk in small bowl and mix with a fork. Drop dough by teaspoonfuls onto the boiling soup. If dumplings sink into soup, carefully bring them to the top of the soup using slotted spoon. Reduce to a simmer, and cook uncovered for 10 minutes, cover and cook for 10 to 15 minutes longer.
Yield:
Mini Meatloaves
11/06/2006
The sauce for our mini meatloaves is savory, sweet and makes a nice barbecue style sauce with only two ingredients.
1 cup ketchup
4 tablespoons packed brown sugar
1 pound extra lean ground beef
1/2 pound lean ground pork sausage
1/2 cup Original Bisquick
1/4 to 1/2 teaspoon pepper
1 finely chopped small onion
1 egg, beaten
1. Heat oven to 450-degrees.
Combine ketchup and brown sugar in a small bowl and mix well.
2. Combine beef, pork, Bisquick, pepper, onion and egg in a large bowl and mix well. Stir in 1/4 cup ketchup and sugar sauce, reserving remaining sauce for topping meatloaf and serving.
3. Spray 9x13-inch pan with cooking spray. Transfer meat mixture to the pan and form into a 4x12-inch rectangle, patting meat with your hands. Cut meat lengthwise down center and then crosswise to form 12 loaves. Separate loaves with a spatula, so edges are not touching. Brush loaves with 1/4 cup of the sauce.
4. Bake uncovered for about 20 minutes, until loaves are no longer pink in center. Internal temperature should be 160-degrees.
Yield: 12 mini loaves
Pasta Primavera
11/02/2006
Simple preparation and super presentation.
1 tablespoon butter
1 tablespoon oil
1/4 cup each:
chopped carrots
chopped onions
chopped celery
chopped zucchini
chopped yellow squash
chopped asparagus stems
chopped bell pepper
sliced green beans
1 teaspoon garlic
1/2 cup chicken broth
1/4 cup baby green peas
Pasta of choice, cooked according to package directions
Shredded cheese
Combine butter and oil in large skillet over medium high heat. Add vegetables and garlic. Saute until crisp tender. Add chicken broth, enough to just cover vegetables and simmer for 3 minutes. Stir in peas. Add vegetable mixture to cooked and drained pasta, stir to mix and sprinkle with cheese. Serve with tomato wedges and crusty bread.
Chicken Casserole
11/01/2006
Comforting, satisfying and filling are good words to describe today's supper idea.
2 cups cubed cooked chicken
1(10 3/4-oz.) can cream of chicken soup
1/4 cup milk
1 cup shredded Swiss Cheese
1 cup frozen mixed vegetables, thawed
1 1/4 cup Bisquick
1/4 cup butter
1 teaspoon dried sage or thyme le3aves
1 egg, beaten
Heat oven to 400°.
Spray an 8-inch square glass baking dish wih cooking spray.
Combine chicken, soup, milk, cheese and vegetables.
Combine Bisquick, butter and sage wih fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture. Bake for 30 to 35 minutes, until topping is light golden brown.
Sauteed Turkey with Apples for Dinner
10/12/2006
All white turkey sliced and sauteed and served with an apple sidedish will tempt almost any diner. Enjoy.
1/2 cup unsifted all-purpose flour
/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound turkey breast, cut into 1/4 inch thick slices
1 teaspoon butter
2 tablespoon olive oil
2 Golden Delicious apples, peeled, cored and sliced
1/2 cup sliced onion
1/2 cup sliced mushrooms
1 cup apple juice
Fresh parsley leaves for garnish
In resealable bag, combine flour, salt and pepper; add turkey slices to flour mixture and shake to lightly coat. In large skillet heat butter and olive oil over medium heat; add turkey slices and cook, turning, until browned on both sides and cooked through. Remove turkey from skillet and keep warm. Add apples, mushrooms, and onion to skillet, saute just until apples are crisp tender. Stir in juice to deglaze skillet and simmer 5 minutes. Arrange turkey on platter, spoon apple and vegetable mixture onto plate. Spoon sauce in pan over all, garnish with parsley and serve.
Yield: 6 servings.
Virginia Style Pork Chops and Apples
10/11/2006
Elegant, simple and delicious.
2 pork chops
2 tablespoons molasses
1 teaspoons salt
2 to 3 tablespoons flour
1-1/2 teaspoons sage
1/2 cups apple juice
1/2 cup cream (fat free half & half is nice)
oil
Granny Smith apples
1/3 cup raisins, optional
Season each chop with 1/4 teaspoon salt, and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a small amount of oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick; arrange on chops. Pour molasses over apples and chops. Top with walnuts. Sprinkle flour over drippings in skillet; cook until brown, stirring occasionally. Slowly add cream, stirring constantly to keep smooth; bring to simmer. Stir in apple juice and salt to taste. Pour into dish with apples and chops. Cover lightly and bake at 350 degrees for 45 minutes, remove cover and cook for additional 15 minutes.
Heat small amount of oil in skillet, add fresh sage leaves and fry briefly, add remaining apple wedges and stir fry. Serve with pork chops.
Yield: 2 servings.
Savory Apple Stir Fry
10/10/2006
Apples are quite tasty and add a crisp texture to savory stir fry.
1/2 onion, thinly sliced
1 each Braeburn and Golden Delicious apple, cored and thinly sliced
1/2 cup shredded carrots
1 or 2 ribs celery, cut into thin sticks, 1-inch long
1 1/2 teaspoon canola oil
1 pound boneless, skinless, chicken breast, each cut into thirds lengthwise
1 teaspoon dried basil, crushed
1 cup fresh or frozen pea pods
1/2 cup chopped walnuts
1/2 cup apple juice
Stir fry chicken pieces in 1 tablespoon canola oil in non-stick skillet until lightly browned and cooked. Remove from skillet. Stir-fry onion, carrots, celery and basil in oil in same skillet until tender. Stir in pea pods and water and stir-fry 2 minutes. Stir in apples and walnuts. Transfer to a serving platter. Deglaze skillet with apple juice, add chicken and cook for 1 minute. Top the stir fry with chicken, arranging decoratively. Pour any pan juices over the chicken. Serve hot. Yield 6 servings.
Saturday Recipe
09/30/2006
Kiddo’s Creamy Noodle Bake
1 pound lean ground beef
2 teaspoons minced onions
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
16-ounces tomato sauce
3-ounces cream cheese
8-ounces sour cream
3/4 cup shredded cheddar cheese
1 (8-ounce) package noodles, cooked and drained
1. Brown hamburger, onions, and spices until cooked.
2. Add tomato sauce and simmer 15 minutes.
3. Mix cream cheese and sour cream.
4. In 2-quart baking dish, layer 1/3 noodles, 1/3 cream mix, 1/3 meat mix.
5. Repeat twice.
6. Sprinkle cheddar cheese on top.
7. Bake at 350°F for 20 minutes.
Open-Face Cheeseburgers
09/28/2006
Cutting the calories, fat, and reducing the portion size will help you enjoy a healthier cheeseburger.
1 pound extra lean ground beef
Salt and pepper
1 cup shredded Colby or Colby jack cheese
or slices of Mozzarella, cut in triangles
Thinly sliced red onion
Durkee’s sandwich spread
Bread slices, crusts timmed
Lettuce, tomatoes, pickles, optional
Chips of choice
Spray skillet with non-stick cooking spray. Shape the ground beef into 4 to 6 patties to fit bread slices. Place patties skillet and cook, turning once, until well done.
Slather Durkee’s on one side of the bread, arrange onion slices on top of bread and top with hamburger patty. Immediately place two cheese triangles on top of the hamburger. Include lettuce, tomatoes, and pickles, if desired. Serve with favorite chips.
Yield: 4 to 6 cheeseburgers
Gullible Goulash
09/27/2006
Old fashioned skillet-style goulash modernized --- healthier and more flavorful.
3 cups short pasta, cooked, drained and kept warm
1 pound extra lean ground beef
1 chopped onion
2 to 4 tablespoons diced bell pepper
1 (10 oz.) can cream of tomato soup
2 (14 oz.) cans diced tomatoes with garlic, undrained
1 tablespoon sugar
Preheat oven to 350 degrees. Cook pasta according to package directions and drain. Spray skillet with non-stick cooking spray.
Place ground beef, onion and peppers in skillet over medium high heat, and cook until meat is browned and vegetables are tender, stirring to break up the meat. Drain well.
Add soup and diced tomatoes and cook for 3-5 minutes until blended, stirring frequently. Add pasta and pour into 3 quart glass casserole. Bake at 350 degrees for 40 minutes until bubbly and hot.
Yield: 6 servings
Mushroom and Hamburger Steak
09/26/2006
This will remind you of those savory and delicious smothered Hamburger Steaks served in roadside diners --- less the grease and calories!
1 pound extra lean ground beef, formed into 4 patties
1 tablespoon oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 (10.75-oz) can condensed cream of mushroom soup
1 (14.5-oz) can diced tomatoes
with basil, garlic, and oregano
3 cups hot cooked noodles
In a 12-inch skillet, brown patties on both sides in hot oil over medium-high heat. Cook until cooked through. Remove patties from skillet. Add mushrooms, onion, and garlic to skillet and cook until onion is tender.
Stir in the soup and undrained tomatoes and cook 3 minutes, stirring frequently. Return meat to skillet, turning to coat with sauce. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes. Serve over noodles.
Yield: 4 servings
Little Hamburger Pies
09/25/2006
Individual hamburger pies are topped with biscuits, baked and served within 30 mminutes. Great for a weeknight supper.
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1 4-ounce can sliced mushrooms, drained
1/4 cup sliced pitted ripe olives (optional)
1 to 1 1/2 cups shredded mozzarella cheese
1 (10-ounce) package refrigerated biscuits (10 biscuits)
Preheat oven to 400° F. Heat oil in large skillet, add beef and cook until brown, stirring frequently to bread up meat . Drain off any fat. Stir in tomato sauce, mushrooms, and olives. Heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with cheese.
Flatten each biscuit with your hands. Arrange the biscuits on top of cheese. Bake the “pies” for 15 to 17 minutes or until biscuits are golden. Serve with vegetables and/or salad.
Yield: 5 or 6 servings
Chicken Orange
09/21/2006
Sauteed chicken tenders, seasoned and smothered in Mandarin oranges create a sweet and savory weeknight entree.
1 tablespoon oil
1 pound chicken tenders
1/2 to 1 teaspoon Seasoned Pepper Blend
1/2 teaspoon California Style garlic salt
1/4 cup low sugar marmalade
4 serving spoons mandarin oranges
2 serving spoons mandaring orange juice
Thick slices honey oat bread
Sugar snap peas.
Heat oil in skillet over medium high heat. Add chicken tenders and cook, stirring, until golden. Season with pepper blend and garlic salt. When chicken is cooked through and no pink remains, add marmalade, and cook until melted and blended. Stir in oranges and juice and cook until heated through.
Place one slice of bread on each plate. Spoon the chicken orange mixture on top of bread. Serve with sugar snap peas.
Weeknight Pepper Steak
09/20/2006
Served with brown rice, this pepper steak will satisfy almost any appetite. Enjoy!
1 tablespoon oil
1 pound beef strips, thinly cut)
1 teaspoon seasoned pepper blend
1/4 lemon, squeeze3d
1/2 red onion, sliced
1/2 bag frozen pepper stir fry mix, thawed
1 (14 1/2 oz.) can Mexican diced tomatoes
1 package 90-Second Brown Rice
Heat oil in skillet over medium high heat, add beef and season with pepper. Stirring, cook beef until almost done. Add lemon juice, onion, pepper mix, and tomatoes. Cook, until thoroughly heated through.
Prepare rice according to package directions and pour onto a plate, pushing rice to the rim of the plate to form a well. Spoon the hot pepper steak mixture into the well. Serve immediately.
Orange Beef Teriyaki
09/19/2006
Fresh oranges add flavor and color to this beef dish.
Oil
1 pound beef strips (for stir fry)
1/2 cup teriyaki
1/2 orange, juiced and then chopped
2 tablespoons soy sauce
1/4 to 1/2 package frozen pepper stir fry, thawed
2 handfuls of stir fry vegetables
(from container of fresh stir fry vegetables stocked in the produced department)
Few sliced red onions
Salt and pepper to taste
1 package 90 -Second Long Grain Rice (Uncle Ben’s)
Heat small amount of oil in skillet over medium high heat. Place a couple strips of the beef in the skillet and cook, stirring. Add teriyaki sauce, orange juice from 1/2 orange, and soy sauce to the skillet, stirring until hot and mixed.
Add remaining beef to the skillet and cook, stirring frequently, until browned and cooked through. Stir in the chopped orange. Add stir pepper fry mix, stir fry vegetables, and onions to beef and stir fry until mixed and heated through. Season with salt and pepper.
Prepare rice according to package directions and pour onto a serving platter. Scoop the beef and vegetable stir fry on platter with rice. Garnish with orange wedges.
Pork Teriyaki
09/18/2006
Serve this pork dish with sauteed zucchini and red onions.
Juice from 1/2 orange
1/2 cup lite Teriyaki
1/2 onion, chopped
1/2 teaspoon crushed garlic
2 thick boneless pork loin chops, fat trimmed
Olive oil
1/2 red onion, sliced
2 zucchini, cut into 1/2 circles
Juice from 1/2 lemon
Dash garlic salt
Dash Hot Shot!
1/2 tomato, diced
1/3 cup chopped onion
Combine orange juice, teriyaki, onion and garlic in a dish, and mix well. Place pork in marinade, cover and refrigerate from 2 hours up to overnight.
Place a small amount of oil in skillet over medium high heat. Add zucchini, zucchini, lemon juice, garlic salt, hot shot and sauté until crisp tender, stirring occasionally. Add diced tomatoes.
Heat a small amount of oil in a grill plan or skillet over medium heat. Remove pork from marinade, place in pan, and cook, turning once, for approximately 8 minutes per side. Place the chopped onions in the pan and sauté as the meat is cooking. Top each piece with a few of the chopped onions.
Serve with the sautéed vegetables.
Sweet Chili Shrimp Stir Fry
09/07/2006
Marinaded in pineapple juice, chili sauce and soy sauce, today's shrimp stir fry is sweet and savory.
1 (8-ounce) can pineapple tidbits, reserve juices
1 tablespoon cornstarch
4 tablespoons chili sauce
1 tablespoon soy sauce
1/2 teaspoon garlic powder or crushed clove
2 teaspoons sesame oil (or vegetable oil)
1 coarsely chopped green pepper
1 coarsely chopped red pepper
1 small red onion
1 cup purchased stir fry vegetables
1 pound cooked shrimp
Stir fry noodles (from produce section) and 1/3 cup water
1. Drain and reserve juice of pineapple. Combine reserved juice, cornstarch, chili sauce, soy sauce, and garlic in a bowl and whisk to blend. Add shrimp and stir to coat. Set aside.
2. Heat oil in skillet over medium high heat. Add peppers and onion and sauté until crisp tender. Stir in pineapple tidbits.
3. Add stir fry mix into vegetable mixture, add shrimp with marinade to the skillet, stirring constantly, until mixture thickens.
4. Prepare noodles according to package directions and serve...
Sesame Wontons: Spray a small baking pan with nonstick cooking spray (butter or olive oil flavored). Sprinkle pan with sesame seeds. Add a single layer of wontons and spray with cooking spray. Sprinkle sesame seeds over the wontons. Bake in 400-degree oven for 3 to 5 minutes, until golden and crsip.
Saucy Glazed Chicken
09/06/2006
Serve this peach glazed chicken as an appetizer or as a main course. Delicious!
Oil
3 or 4 bonelss skinless chicken breasts, cut into strips and marinated in lemon pepper and lemon juice
17 Seasoning blend
1/2 cup Peach All-Fruit spread
2 tablespoons balsamic vinegar
4 thinly sliced green onions
Pepper
Italian Salad Spritzer
Fresh spinach leaves
Chopped red onions
1 peach, sliced into wedges
Sesame Ginger dressing, low-fat
1.Heat oil in skillet or grill pan over medium high heat. Season chicken tenders with Seasoned Pepper Blend, #17 blend, and sauté for 5 to 7 minutes, browning on all sides and until cooked through.
2. Reduce heat to low, add peach spread, vinegar, and onion, and cook, stirring constantly, until onion is tender.
3.Pile spinach high on one end of a platter. Drizzle lightly with dressin. Transfer chicken to the serving platter. Spoon sauce over the chicken tenders. Garnish with peaches and lemon wedges.
Tuesday’s Meat Loaf in the Round
09/05/2006
Bake this savory meatloaf in a round cake pan or small wok, invert it onto a plate, and wait for the "Wow!"
1 pound extra lean ground beef
1/4 to 1/2 pound gound Italian sausage
1/2 cup barbecue sauce
1/4 cup finely chopped onion
2 bread slices, finely cubed
2 egg whites or 1 egg
Salt and pepper to taste
1. Combine meat, 1/4 cup BBQ sauce, onion, breadcrumbs, and egg in a bowl and mix well. Season with ssalt and pepper to taste and stir to blend.
2. Spray a small wok or round pan with nonstick cooking spray, transfer the mixture to the pan and pat the mixture into the pan firmly. Cover with remaining BBQ sauce.
3. Bake at 375°F for 25 to 30 minutes. When done, remove from oven and allow to cool for a few minutes. Loossen the sides of the meatloaf with a spatula, place a plate over the top of the pan and invert.
4. Sprinkle top with bread crumbs, if desired.
Balmy Pork Chops
09/04/2006
1 tablespoon olive oil
4 to 6 thin boneless center-cut pork chops
2 teaspoons lemon herb seasoning
1/2 cup balsamic vinegar
1/3 cup chicken broth
Cream, optional
Season chops evenly on both sides. Heat oil in skillet over medium-high heat until hot. Add chops and cook 3 to 4 minutes on each side or until lightly browned. Remomve the chops from the skillet and keep warm.
2. Deglaze skillet with balsamic vinegar, scraping any bits from bottom of skillet. Add the broth and cook for 5 minutes, until mixture is reduced to a thin sauce. For a creamy and thicker sauce add enough cream to reach desired consistency.
Serve with hot green beans drizzled lightly with olive oil and balsamic vinegar.
Craig Bjur’s Duck Cabernet
08/25/2006
Craig's Duck Cabernet is a wonderful addition to any dinner table.
4 or 5 duck breasts
3/4 cup Cabernet, more to taste
1 can cream of mushroom soup
1/2 package dry onion soup mix
1 small can water chestnuts, drained
1/4 to 1/2 cup canned sliced mushrooms
1. Place duck breasts in a glass baking dish.
2. Combine Cabernet, mushroom soup, dry soup mix, chestnuts and mushrooms in a bowl and mix well. Pour mixture over the duck breasts.
3. Bake in a 325-degree oven for 3 hours.
4. Place wild rice on a serving plate, arrange duck breasts on top of the wild rice. Pour the cabernet sauce over the duck breasts and rice.
5. Garnish with fresh dill.
Chicken from the Grape Vine
08/17/2006
This chicken entree is all about the green grape sauce. It is unique, sweet and savory, and quite tasty. A real treat to the taste buds.
1 tablespoon olive oil
2 boneless skinless chicken breasts, sauteed (or use hot Rotisserie chicken breasts)
1/2 cup flour, seasoned with salt and pepper
1 pound seedless green grapes, rinsed
4 tablespoons butter
2 tablespoons whipping cream
1. Heat oven to 400-degrees. Heat oil in skillet over medium high heat. Dredge chicken in flour and place in skillet. Saute on both sides until crisp and golden. Juices should run clear and no pink remains. Transfer to a baking dish, place in oven and bake for 15 minutes.
2. While chicken is baking, place half of the grapes in a food processor, cover and process until grapes are liquified. Place remaining grapes in the skillet used to saute chicken and put the pan on medium high heat and saute grapes for about 2 minutes, until the skins start to brown. Add the liquified grapes to the skillet and season with salt and pepper. Reduce heat.
3. Whisking slowly, add the cream, then the butter, 1 pat at a time, and cook until the mixture thickens. Remove the pan from the heat as soon as the last pat ov butter is melted.
4. Place each chicken breast in the middle of the plate and spoon the grapes and sauce over it.
Blue Plate Special
08/14/2006
This version of a blue plate special fits beautifully on everyday dishes or the most elegant china. Enjoy!
1 to 1/4 cups whippin cream
2 cups precooked cubed or sliced potatoes (I used the refrigerated Simply Potatos Homestyle Slices)
2 tablespoons Canola or Olive oil
1 pound beef tenderloin fillets, thinly sliced
Mint and Rosemary sprigs
1 1/2 cups Grogonzola cheese
10-ounce package Frozen Baby June Peas, optional
1. Add cream to a skillet over high heat and while stirring frequently, bring the cream to a good simmer. Add the potatoes to the cream and continue until potatoes are hot.
2. Heat oil in a skillet over medium high heat. Season the beef with salt and pepper and transfer to the hot skillet, along with mint sprigs. Cook, stirring frequently, for 2 to 4 minutes, or until beef reaches desired doneness.
3. Add the cheese to the cream and potatoes and mash coarsely with a potato masher, leaving plenty of chunky potatoes. Season with salt and pepper. If using, stir in the peas.
4. Spoon potatoes in a mound in the center of a plate and arrange the beef strips against the potatoes.
5. Garnish with rosemary or chopped mint. Serve with a small green salad. Yield: 4 to 6 servings.
For more information on this dish and others similer to it, check out my archives or my blog at: www.areavoices.com/whatscookin
Baked Tamale Pie
08/07/2006
Tamale Bake is simple, tasty and quick. Children as well as adults will like this baked Tamale Pie.
1 pound extra lean ground beef
1/2 cup chopped onionb
2 tablespoons canned chopped green chiles
1 cup shredded cheese of choice
Jiffy corn muffin mix
1/3 cup milk
1 egg
1/2 to 1 tablespoon sugar, optional
Sour cream for garnish
1. Brown ground beef in skillet over medium high heat. Add onions and chiles and cook until beef is cooked through and onions are tender.
2. Grease 8x8-inch baking dish, spoon meat mixture into dish and top with shredded cheese.
3. Combine jiffy mix, milk and egg in a bowl and whisk until barely mixed. Spoon batter onto the mixture in baking dish.
4. Bake in preheated 350-degree oven for 15 to 20 minutes, until golden.
5. Garnish individual servings with sour cream and serve with warmed taco sauce.
Martha’s Artichoke Relish for Sauteed Chicken
07/27/2006
1 tablespoon olive oil
2 garlic cloves, crushed
2 sprigs Rosemary
2 to 4 boneless skinless chicken breasts
8 to 10 grape tomatoes, quartered
8 to 10 olives, quartered
1 jar Artichoke Relish or Salad
2 tablespoons chopped mint
1. Heat oil in skillet over medium high heat. Add garlic and rosemary. Add chicken breasts and sear on both sides, seasoning each side with salt and pepper. Cook chicken until no longer pink and juices run clear.
2. While chicken is cooking, Combine tomatoes, olives, artichoke relish and mint in a bowl and mix well.
3. To serve, place chicken breast on a plate, spoon relish on the chicken and garnish with sprigs of mint or rosemary.
Martha's Pancetta Scallops and Shrimp
07/26/2006
This seafood skillet is simple, quick and full of interesting flavors.
1⁄2 cup soy sauce
1⁄2 cup honey
2 ounces chopped Pancetta or bacon
4,chopped garlic cloves
2-inches peeled and grated ginger
4 large scallops, muscle removed
1⁄2 pound large cooked shrimp
Brown Rice and Parsley
1. Combine soy sauce, honey and 3⁄4 of the ginger in a bowl and whisk to blend. Add scallops and shrimp, stir to coat seafood, cover and marinate for 10 to 15 minutes.
2. Meanwhile, brown pancetta or bacon in a skillet over medium high heat. Add garlic and remaining ginger to the skillet, stirring.
3. Add marinated seafood to the skillet (with about 1⁄4 to 1⁄2 of the liquid marinade), and sauté until scallops are translucent, 5 to 7 minutes, stirring frequently.
4. Serve on brown rice, garnished with whole flat leaf parsley leaves or sprigs.
Alla Checca
07/21/2006
4 tomatoes, seeded and coarsely chopped
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint, optional
1/2 cup olive oil
Salt to taste
Grated Parmesan cheese
1/2 to 1 pound pasta
1. Combine tomatoes, garlic, basil, and olive oil in a glass bowl. Season with salt. Cover with plastic wrap. Allow to sit at room temperature at least 1 hours, or up to 8 hours.
2. Cook pasta until al dente. Drain. Pour uncooked sauce over hot pasta, and toss.
3. Add grated Parmesan cheese to your liking and serve with Italian bread.
Beany Weiny Bake
07/12/2006
Prepare this recipe as written or prepare batter and bean mixture as directed in the recipe and bake in muffin cups. Either way, this is quick and good. I also made this with one package of Jiffy Corn Muffin mix, 1 egg, 1/3 cup milk and 1/2 tablespoon sugar, with the 28-ounce can of barbecue beans and 4 hot dogs.
2 packages Jiffy Corn Muffin mix
2 eggs
2/3 cup milk
1 to 3 teaspoons sugar, optional
1 28-ounce can Bush's Barbecue or Honey Baked Beans
4 hot dogs, cut in fourths lengthwise and thinly sliced
1. Combine corn muffin mixes, eggs, milk and sugar in a bowl and mix well. Transfer 1/3 batter in an 8x8 or 9x9-inch baking dish.
2. Combine beans and hot dogs and stir until mixed.
3. Spoon bean and hot dog mixture on top of batter in baking dish.
4. Spoon remaining batter on top of beans.
5. Bake in a 350-degree oven for 20 to 25 minutes, until golden. Remove from oven and spoon onto plates.
6. Serve with celery and tomatoes or a green salad.
Carolyn's Sweet Apple Brats
07/11/2006
6 smoked brats
1 cup apple juice
1 large apple, cut into thin wedges
1 small onion, cut into thin wedges
2 heaping tablespoons brown sugar, divided
1 jar sauerkraut
Brat buns, warmed
1. Heat 1 teaspoon oil or butter in skillet over medium heat. Add brats and sear briefly. Add apple wedges, onion wedges, and brown sugar, and stir to mix sugar into apples and onions.
2. In another skillet, heat sauerkraut and stir in the brown sugar.
3. To serve, scoop sauerkraut onto bun, nestle brat into the sauerkraut and top with apples and onions (or top with brown or coarse grain mustard and serve the apples and onions on the side).
Note: These brats and apples and onions are also good served with mashed potatoes.
Roasted Red Snapper
07/07/2006
File this savory dinner in our After Five Category --- from kitchen to table in less than 30 minutes.
1 can artichoke hearts, 5 to 7 size, drained
3 tablespoons lemon juice
6 tablespoons extra virgin olive oil
2 (1/2 inch thick) Red Snapper fillets
2 sprigs dill and 2 sprigs thyme or tarragon
1 large tomato, cut in half horizontally
Mild pepper, thinly sliced, and
Salt and pepper
1. Combine 2 tablespoons lemon juice and 3 tablespoons olive oil in a bowl and whisk. Season to taste with salt and pepper. Add drained artichokes to the bowl, stir to coat, and set aside.
2. Place each tomato half in a corner of a baking dish, such as a 7x11f or 9x13-inch glass or ceramic baking dish. Sprinkle lightly with salt and pepper, if desired, and top with pepper slices.
3. Place marinated artichoke hearts, along with the oil and juice marinade, in the center of baking dish (arrange artichokes in a single layer).
4. Rub both sides of Snapper fillets, using about1 tablespoon oil. May season with pepper and sea salt if desired. Arrange fillets on top of artichokes.
5 Roast the fillets, uncovered, until they are just cooked through, 8 to 10 minutes.
6. Transfer artichokes and fillets to serving plates. Carefully transfer a tomato to each plate.
7. For a savory sauce, whisk 2 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon dried tarragon, thyme or dill weed into the hot pan juices. Drizzle over fish.
Note: If using fresh herbs, increase amount in sauce to 1 tablespoon.
Cheese and Olive Stuffed Chicken
06/29/2006
1/2 cup feta cheese
2 tablespoons finely chopped black olive
2 tablespoons finely chopped green olive
2 teaspoons unsalted butter, softened, divided
2 chicken breast halves, boneless and skinless
1/2 teaspoon black pepper blend, divided
2 tablespoons olive oil
1 (5-ounce) package baby spinach
1/2 cup fresh salsa (diced tomatoes, pepper, onion, cilantro and lime juice)
1 lemon cut into wedges
1. Heat oven to 350-degrees
2. Combine feta, green olives, black olives and butter in a small bowl and mix well.
3. Place chicken between plastic wrap and pound until chicken is of even thickness. Cut a slit lengthwise along the side of each breast to form a pocket. Season the chicken with pepper. Using a spoon, stuff some of the feta mixture into each pocket.
4. Heat 1 tablespoon oil in a skillet over medium heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer to a baking dish, sprinkle with pepper and bake until cooked through, about 15 minutes.
5. Meanwhile, heat 1/2 tablespoon oil in the same skillet over medium heat. Add the spinach and cook, tossing frequently, until barely wilted, about 1 minute. Add half of the salsa and toss. Place the spinach and salsa on individual plates, top with the chicken and sprinkle lightly with pepper.
6. Serve with lemon wedges
Silver Dollar Burgers
06/28/2006
1 pound extra lean ground beef
1/4 cup finely minced onions
Pinch of black pepper
Feta Cheese, broken up
Softened butter
Pinch of nutmeg
Pinch of cayenne
1. Combine beef, onions, and pepper in a bowl and mix well. Form into thin small patties.
2. Combine feta, butter, nutmeg, and cayenne in a bowl and mix well.
3. Place patties on waxed paper. Place a small amount of feta mixture on half of the patties. Top with remaining patties and carefully seal edges.
4. Place in skillet and cook until browned on both sides and cooked through.
5. Place cocktail buns on a baking sheet and heat slightly. Place cooked patties on buns.
6. Serve with sliced tomatoes, sliced onions, lettuce leaves, cheese circles, sliced pickles and plenty of Durkees.
Note: Place frozen skinny fries on cookie sheet, sprayed with cooking spray, sprinkle with seasoned salt and roast at 400-degrees for 10 minutes or until crisp. Or serve with a delicious fruit salad.
American Meatballs
06/27/2006
Savory and large, American Meatballs have all the makings for becoming. a family favorite
1 pound extra lean ground beef
1/2 pound lean sausage or ground lean pork
1/4 onion, finely chopped
1/2 slice white bread, crust removed
1 garlic clove, finely minced
1 medium egg
2 tablespoons finely chopped Italian parsley
1 tablespoon olive oil
3/4 teaspoon Italian style seasoning
3/4 teaspoon kosher or sea salt
1/2 teaspoon black pepper blend
1/2 cup grated or finely shredded Parmesan
1/2 cup ricotta
1 (8-ounce) can tomato sauce, no salt added
1 (14.5-ounce) can diced tomatoes, drained and juice reserved
Basil or mint
1. Heat oven to 400-degrees.
2. Combine beef, pork, onion, bread, garlic, egg, parsley, oil, Italian seasoning, salt, pepper, and 1/2 cup Parmesan in a bowl and mix well. Shape the mixture into meatballs, about 1/2 cup. Place on a rimmed baking sheet or a rack in a baking pan. Bake for 25 minutes.
3. Meanwhile, combine the ricotta, remaining parmesan and pepper in a bowl; mix well. & set aside.
4. In a saucepan, combine tomato sauce and drained tomatoes and cook just until warm.
5. Remove the meatballs from the oven. Spoon ricotta mixture on each meatball. Broil until mixture browns slightly.
6. To serve, spoon warm sauce onto plate and place meatball in center. Cut small stars from white cheese and arrange on warm sauce.
Charred Sausage and Vegetable Pasta
06/16/2006
Chock full of vegetables and protein, this pasta dish is delicious and simple to prepare.
Sauce:
2 Italian flavored lean turkey sausage (white meat only) cut in 1-inch pieces
1/3 cup apple juice or white wine
1/2 cup each coarsely chopped red, green and orange pepper
1/2 to 1 cup thinly sliced celery
Pasta:
16-ounces spaghetti or linguini, cooked according to instructions on package
1 1/2 to 2 tablespoons tomato paste
2 to 4 tablespoons apple juice
Grape tomatoes
1. Heat up to 1 tablespoon oil in skiilet – just enough oil to cover bottom of skillet. Add sausage and cook, stirring frequently, for 5 minutes. Cover and cook for 1 minute.
2. Add peppers and celery to the sausage and cook, stirring until vegetables are crisp tender.
3. Transfer cooked pasta to serving dish, add tomato paste and apple juice, and toss to coat pasta.
4. Spoon the sausage mixture on top of the pasta and garnish immediately with grape tomatoes.
Severson’s Rosemary Beef
06/13/2006
Jesse Severson is the kitchen manager at Johnny Carino’s in Fargo. He is also an excellent chef. Try his method of marinating beef fillets (or use your favorite cut of beef).
2 (6 to 8 -ounces) Beef filets
3/4 cup virgin olive oil
1/8 to 1/4 cup honey
A dab of French dressing
2 tablespoons chopped fresh garlic
2 sprigs Rosemary
1. Combine oil, honey, dressing and garlic in a dish and whisk to blend. Add filets to the marinade, coverf and marinate for 1 hour. Remove steak, shake off excess marinade and place each one on a sheet of plastic wrap. Drain marinade and rub sediment in the bottom of the dish on steaks. Bring one end of the plastic wrap over 3/4 of steak. Place rosemary sprig on the wrap (NOT on the steak). Finish wrapping steak, bringing ends up and over steak and then securing the wrap around the steak.
2. Refrigerate wrapped steaks until ready to use. Having a dinner party? This is a great way to prepare steaks a day ahead. Unwrap steaks and grill, broil or pan fry.
Tostada Stacks
06/08/2006
Fun and tasty, savory tostada stacks are a family pleaser. Serve with salsa or warm taco sauce.
4 to 6 Corn tortillas for tosadas (we used boxed corn tortillas by El Paso - found in the Mexican food aisle)
1 pound extra lean ground beef
1 chopped small onion
1 envelope fajita mix
1 (15-ounce) can pinto beans with jalapeno
2 cups shredded lettuce
2 cups corn
2 tomatoes, seeds removed and cut into strips
1 cup shredded sharp Cheddar cheese
1 cup lean sour cream
Fresh Cilantro leaves
1. In skillet over medium heat, brown beef, add onions and cook, stirring frequently, until beef is cooked through. Sprinkle fajita seasoning mix over the beef and onions and mix.
2. In small skillet, cook pinto beans, mashing with back of spoon, until hot.
3. To assemble: Place tostoda on plate and spread bean mixture onto the tostoda and then layer the following ingredients in this order: Beef, shredded lettuce, corn, tomato strips, shredded cheese, and sour cream.
4. Microwave stacks for 15 seconds. Serve with salsa.
Arkansas Joe's (or Minnesota Joe's)
06/07/2006
Tasty and easy, this version of Sloppy Joe's will keep your family coming back for more! Great served for supper on a lightly toasted bun or as an appetizer in a bowl with Triscuits Enjoy!
1 to 2 pounds ground extra lean turkey (I used 1 1/2 pounds)
1 cup chopped onion
1/2 green pepper, finely chopped
2 tablespoon ketchup, salt free is best
1 tablespoon lemon juice
1/2 tablespoon each cumin and chili powder
1/4 to 1/2 teaspoon pepper
Sauce:
1 cup ketchup, salt free is best
2 tablespoons Worcestershire
1 tablespoons lemon juice
2 tablespoons brown sugar
1/4 teaspoon salt
Buns and butter
1. Spray skillet with nonstick cooking spray, such as Pam, and place over medium high heat. Add onions and saute until crisp tender, add green peppers and cook until onions and peppers are soft. Add turkey and cook, stirring frequently, until no pink remains. Stir in ketchup, lemon juice, cumin, chili powder and pepper. Reduce heat to low medium and cook, stirring frequently, while making sauce.
2. In a bowl, combine worcestershire sauce, ketchup, lemon juice, brown sugar and salt. Whisk to blend thoroughly. Add sauce to meat mixture and cook, stirring, until blended, hot and ready to eat!
3. Lightly butter cut sides of buns and lightly toast in oven, if desired. Spoon mixture onto buns and serve.
Note: This meat mixture may be served in a bowl as a dip with Triscuits or crackers.
BBQ Chicken Sandwiches
06/05/2006
Grape jelly added to bottled BBQ sauce makes a thick glaze style sauce for our barbecue sandwiches. Quick and good!
1/4 cup grape jelly
1/2 cup barbecue sauce
1/4 cup chopped onions
1/2 teaspoon each cumin and chili powder
1/8 teaspoon each salt and pepper
1 breast half, shredded
1 tablespoon brown sugar
2 buns, lightly toasted
1. Spray skillet with nonstick cooking spray. Saute onions briefly, add jelly and barbecue sauce and mix well. Add cumin, chili powder, salt and pepper to the mixture and cook, stirring, until well blended.
2. Add shredded chicken to the BBQ sauce and cook, stirring frequently, until sauce starts to thicken. Stir in sugar.
3. Spoon chicken mixture onto lightly toasted buns. Serve with baby carrots and/or chips.
Aunt Thora’s Meatballs
06/01/2006
Aunt Thora was Bev Rohde's great-aunt. She came to this country from Norway in 1905 and after a short stay in North Dakota moved to what is now Shakopee, MN. In Bev's family, "Aunt Toya's" Meatball Casserole is a fourth generation recipe.
10 slices bread cut into half-inch cubes
1 can evaporated milk
3-4 lbs. extra lean hamburger
1 can cream of mushroom soup
1 can French onion soup
1 can chicken gumbo soup
1. Pour evaporated milk over bread cubes and let soak for half-an-hour. Mix hamburger into bread mixture until well mixed. It will be somewhat sloppy. Shape mixture into balls that are about the size of a lemon and put them into an ungreased baking pan. (Do not fry the meatballs first.)
2. Mix the three cans of soup together and pour the mixture over the meatballs. Bake covered for about an hour at 325 degrees. Remove cover and let cook for an additional 15 minutes.
3.Serve with potatoes. The soup mixture makes a delicious gravy.
Aunt Thora’s Meatballs
06/01/2006
Aunt Thora was Bev Rohde's great-aunt. She came to this country from Norway in 1905 and after a short stay in North Dakota moved to what is now Shakopee, MN. In Bev's family, "Aunt Toya's" Meatball Casserole is a fourth generation recipe.
10 slices bread cut into half-inch cubes
1 can evaporated milk
3-4 lbs. extra lean hamburger
1 can cream of mushroom soup
1 can French onion soup
1 can chicken gumbo soup
1. Pour evaporated milk over bread cubes and let soak for half-an-hour. Mix hamburger into bread mixture until well mixed. It will be somewhat sloppy. Shape mixture into balls that are about the size of a lemon and put them into an ungreased baking pan. (Do not fry the meatballs first.)
2. Mix the three cans of soup together and pour the mixture over the meatballs. Bake covered for about an hour at 325 degrees. Remove cover and let cook for an additional 15 minutes.
3.Serve with potatoes. The soup mixture makes a delicious gravy.
Uncle Bob’s Round Steak Casserole
05/31/2006
Mary Lou Dahms' Uncle Bob was a great cook and this recipe was one of his favorites. It can easily be made the night before and the leftovers freeze well.
2 pounds round steak, sliced in strips
1 pkg. dry Lipton onion soup mix
1 can (28 oz.) stewed tomatoes (drained, but save the juice)
Sliced green pepper, onions and mushrooms as desired
4 tsp. cornstarch
1 tbsp. A-1 sauce
Overlap meat in greased 9 x 13 inch pan. Sprinkle onion soup mix over meat. Top with tomatoes, then green pepper, onion and mushrooms. Whisk cornstarch and A-1 sauce into reserved tomato juice. Pour over all. Seal with foil. Bake 2 hours @ 350 degrees, or until meat is fork tender.
Quick Stir Fry
05/30/2006
Quick and tasty, today's stir fry starts with a pre-packaged stir fry mix of vegetables and bottled dressing from the produce department. To complete the meal, feel free to experiment --- add leftover vegetables, fresh vegetables or canned vegetables, along with chicken or pork strips.
1 package stir fry vegetables, from produce department
1 smashed and minced clove garlic, optional
Pinch of hot pepper flakes. optional
1 package cooked chicken strips or smoked pork chops (meat department
1 (12-ounce) bottle LITEHOUSE Sesame Ginger Dressing, Sauce & Marinade, produce department
1 package Uncle Ben's 90-Second rice
1. Spray wok or skillet with nonstick coating or coat lightly with oil. Add vegetables and stir fry until crisp tender. Stir in garlic and pepper flakes, if using. Stir in additional vegetables or ingredients of choice. Stir in chicken or pork.
2. Add 1/4 cup or more of the ginger dressing, stir to coat ingredients.
3. Prepare rice in microwave, according to directions. Place rice in bowls or on plates.
4. Spoon hot stir fry onto rice and serve.
Germy Chicken Fingers
05/25/2006
Crunchy on the outside and tender on the inside, these chicken fingers are good served with a salad. Use your favorite spices and herbs to make them your own.
1 cup wheat germ
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon salt
1 egg white and 2 tablespoons water, well mixed
1 pound skinless chicken tenders
1. Preheat oven to 425-degrees and spray a baking pan with nonstick cooking spray.
2. Combine wheat germ, chili powder, cumin, garlic powder, and salt in a pie plate and mix well. Combine egg and water in a small bowl. Dip tenders in eggs then into the wheat germ, coating well.
3. Transfer to baking pan and bake for 10 minutes, until chicken is cooked through.
Roma Marinara Sauce
05/22/2006
Slow simmering is the secret to a good marinara sauce, so patience is required.
1 1/2 pounds lean ground beef
1/2 pound lean mild Italian Sausage
1 chopped onion
2 minced garlic cloves
2 (28-ounce) cans crushed tomatoes
1 (14.5-ounce) can diced Italian tomatoes
2 to 4 tablespoons brown or white sugar
1/2 teaspoon basil leaves
1/2 teaspoon dried oregano
1. Brown the meat in a skillet over medium high heat, breaking it apart as it cooks. Drain fat from the skillet, add onioin and garlic and cook until onions are soft.
2. Stir tomatoes into the meat mixture. Stir in the sugar. Cover and cook, stirring frequently, until sauce has thickened. Add basil and oregano and continue cooking until flavors are blended.
Note: This recipe is best cooked in a slow cooker (crock-Pot). Just brown the meat, add to the CrockPot; sauté onions and garlic in same skillet and add to the CrockPot; add tomatoes and sugar; cover and cook on HIGH until thickened, about 2 hours. Stir in the basil and oregano and cook for about 1 hour longer. Serve over spaghetti or your favorite pasta.
Pan glazed Pork Loin with Peaches
05/16/2006
Searing the pork chops in a hot skillet and then glazing with the orange juice and spices imparts texture and flavor to this simple entree.
1 to 2 teaspoons extra virgin olive oil
2 to 4 boneless pork chops, fat trimmed
2 tablespoons brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
1/2 teaspoon ground cardamom
1/2 teaspoon curry powder
Salt and pepper to taste
1 (16-ounce) package frozen peaches, thawed
2 tablespoons chopped fresh mint
1. Combine sugar, 2 tablespoons orange juice, and soy sauce in a bowl and whisk to blend. Place pork chops in bowl and turn to coat both sides. Marinate for 10 minutes or cover and marinate in refrigerator for up to two hours.
2. Heat oil in skillet over medium high heat. With tongs, lift pork chops from marinade, shaking off excess, and place in hot skillet. Cook chops until they are browned, 2 minutes per side.
3. Add peaches to the marinade and stir to coat. Set aside.
4. Combine remaining orange juice, cardamom, curry and black pepper in a bowl, whisk to blend, pour the mixture over the pork chops and cook, turning occasionally, until chops are cooked through and glazed, 4 to 5 minutes,. Transfer to plate and tent loosely with foil to keep warm.
4. Add peaches and marinade to the same skillet and simmer for 2 to 3 minutes, until liquid is slightly reduced, stirring frequently.
5. To serve, place pork chops in center of plate, pour peaches and sauce over the chops and garnish with mint or parsley.
Orange Glazed Chicken
05/11/2006
Simple and elegant, this entree is perfect for a company dinner or a delightful Sunday dinner.
2 Chicken breasts, seared and cooked in olive oil
2 Navel oranges
3/4 cup orange juice
2 tablespoon honey
2 tablespoons Grand Marnier
Several mint Leaves or dried mint
1 tablespoon sugar
Cooked rice
Green peas cooked with chopped mint and orange juice
1. Cut strips of orange peel from both oranges, place in saucepan, cover with 1/4 cup orange juice and cook for 3 minutes. Stir in honey and cook for another minute.
2. Add remaining orange juice and Grand Marnier and cook for 2 minutes, stirring frequently.
3. Peel oranges, removing all the white pith. Slice the oranges into 1/2-inch thick slices and add to the sauce pan, along with mint leaves and sugar. Cook just long enough for the sugar to melt and the oranges are hot.
4. To serve, place rice in center of plate, prop the chicken breasts against the rice, top with orange slices and orange sauce. Serve with green peas cooked with a little orange juice and chopped mint leaves.
Italian Shrimp Pasta
05/10/2006
Serving this pasta entree with orange wedges adds interesting and exciting flavors to the more familiar pasta.
1 tablespoon olive oil
1/4 cup diced onioin
1 cup sugar snap peas
1 pound shelled and deveined shrimp
1 pound whole grain linguini
1 pint grape tomatoes
1/2 cup white wine or white grape juice
3 minced garlic cloves
Leaves from 2 or 3 sprigs fresh Tarragon, chopped
1 navel orange cut into 8 wedges
1. Heat oil in large skillet, add onions and saute until onions are soft. Stir in peas and cook for 1 minute.
2. Add shrimp and cook until shrimp turns pinkish orange.
3. Add cooked and drained linguini to the skillet. Using tongs, lift and mix the ingredients. Add white wine, tomatoes and minced garlic. Toss to blend.
4. Transfer to a pasta serving bowl and arrange the orange wedges around the pasta.
Asparagus and Sirloin Stir Fry
05/09/2006
Tasty and quick to prepare, this stir fry is a good candidate for a weeknight supper.
1 tablespoon Canola oil
1 pound sirloin strip, cut into thin 1-inch squares
1 tablespoon grated ginger
1 pound asparagus spears (4-inch in length)
1 tablespoon Oyster Sauce
1 teaspoon hot garlic chili sauce
1/2 cup honey roasted cashews
a few small tomatoes for color and garnish
1. Heat oil in skillet or wok over medium high heat. Add sirloin and stir fry until cooked through and slightly seared. Add ginger and stir until mixed through the meat squares.
2. Stir in the asparagus spears, oyster sauce and chili sauce and cook, stirring frequently, until asparagus is crisp tender and mixture is hot.
3. Add cashews and tomatoes. Gently stir until mixed.
4. Spoon cooked white or brown rice into rice bowl, top with sirloin and asparagus stir fry. Serve with orange slices.
Sauteed Pork Loin Chops with Tomato, Capers and Kalamata
05/03/2006
Watching our portions, we are serving boneless pork loin chops, cut thin and weighing about 4 ounces per portion,
2 tablespoons Canola or olive oil, divided
4 (4-ounce) slices boneless pork loin chops
Salt and pepper seasoning blend
1/2 cup chicken broth
1/2 pint cherry tomatoes, halved
1/2 cup capers
10 Kalamata olives
1. Heat 1 tablespoon oil in skillet over medium high heat. Season one side of pork with salt and pepper, place the slices in the hot skillet seasoned side down, season top of pork slices with salt and pepper. Arrange thyme sprigs on top of each pork slice. Cook until seared, turn and sear second side. Deglaze pan with with chicken broth. Continue cooking until pork is cooked through and glaze is reduced and thickened.
2. Heat remaining oil in small saucepan over medium heat and add tomatoes, capers and olives. Season with salt and pepper. Add 1 teaspoon thyme leaves. Cook, stirring frequently, for 2 minutes.
3. To plate, place pork slice in center of plate leaving thyme sprigs on pork. On one side of pork spoon tomato mixture on the plate, without touching the pork. On opposite side, place vegetable of choice, such as green or yellow string beans and carrots.
Steak and Broccoli Saute for Two
05/01/2006
Simple and elegant, today's dinner-for-two is ready in less than 20 minutes.
1 Sirloin Steak wrapped in 1 slice bacon
1 1/2 teaspoons Canola or Olive oil
Salt and Pepper
1 bag Broccoli Cole Slaw
2 tablespoon chicken broth
parsley and cherry tomatoes
1. Heat oil in skillet over medium high heat. Sear steak on both sides until a light crust forms. Season steak with salt and pepper to taste, turn and season second side. With tongs, grasp steak and rub it over the bottom of skillet, turn, and repeat on second side. Cook to desired doneness. Tent with foil to keep warm, if necessary.
2. Heat 1/2 teaspoon in skillet, add half of the broccoli cole slaw (refrigerate second half to use in a soup or stew or salad), and saute for 1 minute. Add chicken broth and saute for another 1 to 2 minutes, until broth evaporates,
3. To plate for two: Cut steak in half and place each half a little off center on plate, spoon half of the broccoli saute on one side of steak, and on the other side, and garnish with a small piece of lettuce or herb topped with 3 tomatoes.
Glazed Pork Meatballs
04/28/2006
Serve these juicy and tender meatballs on a bed of rice or spear them with toothpicks to serve as a savory appetizer.
1 1/2 pounds extra lean ground pork
2 teaspoons minced garlic
1 teaspoon grated ginger
1/4 cup rice wine
1/2 cup lite soy sauce
2 or 3 tablespoons honey
1/4 cup tomato paste
1 tablespoon hot sauce
1. Combine pork, garlic and ginger in a bowl and mix well with a fork. Form into balls about 1-inch in diameter. Arrange balls in a baking dish and bake for 20 minutes in a preheated 350-degree oven.
2. To make sauce, combine vinegar, soy sauce, honey,k tomato paste, and up to 1 tablespoon Tabasco in a bowl and whisk to blend.
3. Remove meatballs from oven and pour sauce over them, turn balls to coat with the sauce. Return to oven and continue baking for 15 minutes, until balls are cooked through and the sauce is hot and thickened.
Note: Season meatballs with salt and pepper, if desired.
Oven Baked Ribs with Lyn's Dry Rub
04/25/2006
Oven Baked Baby Backs were originally featured on What's Cookin' in 2000. This is an easy recipe that produces excellent ribs --- serve with plenty of corn-on-the-cob.
Baby Back Ribs
Dry Rub Mix (recipe below)
Liquid Smoke
Barbecue Sauce of choice
LYN'S DRY RUB MIX:
1 cup Sugar
1/2 cup Paprika
1/4 cup Seasoned Salt
1/4 cup Garlic Salt
1/4 cup Celery Salt
1/4 cup Onion Salt
1/4 cup Chili Powder
2 - 3 tablespoons Ground Black Pepper
1 teaspoon Cayenne Pepper (up to 2 teaspoons for really HOT!)
1/2 teaspoon white pepper, optional
1 tablespoon Lemon Pepper
2 tablespoon ground Sage
2 teaspoons dried mustard powder
1 - 2 teaspoons dried Thyme
2 to 4 tablespoons dried parsley
2 tablespoons sesame seeds, optional
RIBS:
Lightly brush ribs with liquid smoke. Sprinkle or rub dry rub mixture liberally on ribs (all sides, if desired). Allow to stand for 30 minutes at room temperature, until rub appears wet. Place ribs, meaty side up on rack in shallow roasting pan, uncovered. Bake in 300° oven for 1 hour. Brush sauce over ribs, return to oven and roast for additional 30 minutes, basting frequently.
Transfer ribs to the cutting board and allow them to cool slightly before cutting and serving. Serve with your favorite warmed barbecue sauce on the side, or return the cut ribs to the oven and bathe them in your favorite barbecue sauce as you cook for about 10 minutes more, being sure to turn them once, then serve.
LYN'S DRY RUB MIX: Sift all ingredients into a large bowl through a large sieve, using a whisk to thoroughly mix and push through the sieve. Store dry mixture in an airtight container, preferably a glass jar, and utilize it as a dry rub or seasoning for ribs, pork chops, or fish.
Caesar Burgers
04/24/2006
This burger recipe is a favorite at the Nichols Nook.
1 pound extra lean ground beef
1 head romaine lettuce, washed and dried
8-ounces purchased Caesar salad dressing
(or if you have our blue or red What’s Cookin’ Cookbook, there are excellent Caesar dressing recipes in both books I and II)
1/2 cup mayonnaise
Parmesan cheese, shredded
Lemon juice
Kaiser rolls, cut sides lightly toasted
1. Tear or cut romaine lettuce into bite-size pieces. Combine Caesar dressing, mayonnaise and lemon juice in a bowl salad bowl and beat with a whisk until creamy and smooth. Transfer romaine lettuce to the bowl and toss to mix and coat lettuce. Add Parmesan cheese and toss.
2. Heat George Foreman grill according to instructions that came with the grill.
3. Form ground beef into 4 patties. Season with salt and pepper.
4. Place burgers on the grill, close lid and grill the patties for length of time recommended by instructions that came with your grill.
5. Place bottom half of the Kaiser roll in center of plate. Slather with Caesar dressing. Transfer cooked burger to the roll. Spoon a generous amount of Caesar salad on top of the burger. (The salad will fall to the sides of the burger so make sure you have enough on top!) Place top of the bun on the salad, slightly off center.
6. Serve this one with a knife and fork!
Tomato Marinated Chicken Breasts
04/05/2006
2 to 4 boneless skinless chicken breasts
1 (6-ounce) can tomato paste
3 tablespoons olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 tablespoon olive oil
1 sliced red onion, rings separated
1. Combine tomato paste, oil, vinegar, wine, pepper flakes, basil, salt and pepper in a shallow bowl or deep pie plate and mix well. Press chicken breasts into the marinade, cover lightly and set aside for 20 minutes to marinate.
2. Heat oil in skillet over medium heat, arrange onion rings in skillet, place chicken breasts on onions and cook 5 to 7 minutes on each side, or until thoroughly done (juices run clear and no visible pink). May cover for the last 2 minutes of cooking on each side.
3. Serve with your favorite pasta.
Capered Shrimp Bake
04/04/2006
1 teaspoon minced garlic
2 teaspoons olive oil
1 (28-ounce) can diced tomatoes
1 teaspoon cumin
1/4 teaspoon dried pepper flakes
1 teaspoon ground dried oregano
Salt and pepper
1 teaspoon sugar
1/4 Anaheim pepper cut into thin strips
Squeeze of lemon
1 small jar capers, drained
3/4 to 1 pound large frozen cooked shrimp, partially thawed
1. Heat oil in skillet, add garlic and cook briefly, stirring. Add tomatoes, cumin, pepper flakes, oregano, sugar, pepper strips, lemon juice, and capers to the skillet and cook, stirring, until heated through and blended. Season to taste with salt and pepper.
2. Spoon half of the tomato mixture into a 8 or 9-inch square glass baking dish, spreading evenly, Arrange shrimp on top of tomato mixture, covering completely. Spoon remaining sauce over the shrimp.
3. Top generously with crumbled feta cheese with herbs. Bake in 350-degree oven for about 15 minutes.
Pork Barrel Skillet and a Movie
03/31/2006
Our quarterly supper and DVD segment features Pork Patties smothered with vegetables and our recommended movie is Advise and Consent.
1 pound mild or hot Italian sausage
1 teaspoon paprika
1/2 teaspoon pepper blend
1/2 teaspoon salt
1 garlic clove, smashed and minced
1 sliced small red onion, slices halved and separated
2 to 4 mini peppers, sliced
2 heaping tablespoons dark brown sugar
1. Form sausage into 2 to 4 patties. Season both sides of patties with paprika, pepper, and salt. Heat about 1 tablespoon oil in a skillet over medium high heat, add patties and sear on both sides.
2. Add garlic, onions and peppers to the skillet and continue cooking until sausage patties are cooked through, turning once. Add brown sugar to the skillet, stir, pushing patties around in the skillet with the veggies.
3. Serve with rice, pasta or potatoes.
Lime and Orange Roasted Turkey Breast
03/30/2006
Sometimes, I enjoy roasting a turkey breast for a Sunday dinner and then having turkey sandwiches on Monday and possibly on Tuesday. What is better than cold roasted turkey slices, lightly salted and peppered, slathered with Miracle Whip or Mayonnaise, topped with plenty of fresh lettuce, and all sandwiched between two bread slices? Hmm!
1 whole turkey breast, thawed
1 to 2 tablespoons olive oil
1 amall sliced onion
Zest from 1 lime, optional
1/4 cup lime juice
1 teaspoon dried oregaon
1 teaspoon dried tarragon
Salt and pepper
1/2 to 1 teaspoon California hot sauce
2 garlic cloves, smashed and minced
1 teaspoon chopped fresh mint
1 1/2 tablespoons chopped fresh Tarragon
3 tablespoons olive oil
1. In a large skillet with an oven-proof handle,
brown turkey breast in oil and onions over medium high heat. Leave turkey in the skillet, skin side down.
2. Arrange orange quarters on side and in bird cavity.
3. In a small bowl, combine lime juice (zest if using), oregano, tarragon, hot sauce, garlic, mint, fresh tarragon and olive oil and mix until blended. Pour or spoon mixture into cavity, over, and around the turkey.
4. Place a sheet of aluminum foil over bird and skillet and press to make a tent. Roast bird in a 400-degree oven for one hour, turn turkey with skin side up, baste well, and finish according to the instructions on turkey's packaging.
5. Line a platter with greens, place turkey in center and garnish with orange and lime slices.
SW Salmon and Rice for Two
03/29/2006
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin1 fillet of Salmon
1/2 cup white wine
1 boil-in-bag white rice
2 tablespoons diced red bell peppers
2 tablespoons diced green bell peppers
2 tablespoons diced celery
2 tablespoons diced carrots
1 tablespoon finely chopped mint
1. Combine paprika, chili powder and cumin in a small bowl, mix well and spread onto the salmon. Place seasoned salmon skin side up in a medium skillet over medium heat. Add white wine to skillet and bring to a simmer. Cook, turning once during the cooking process, until salmon flakes.
2. Combine rice, spices, peppers, celery, carrots and mint in a bowl and toss to mix well.
3. Place rice mixture on plate and top with salmon, after removing skin from the salmon.
4. Garnish with mini-sweet peppers and lemon wedges.
Charlie’s Tuna and Noodle Supper
03/23/2006
1 7-ounce fresh pouch tuna
1/2 cup milk
4-ounces egg noodles, cooked and drained
1/4 teaspoon garlic powder
1 cup frozen peas
3/4 cup crushed buttery crackers
1/4 cup shredded Parmesan
1 (10 3/4 oz) cream of mushroom or celery
1. Heat oven to 375°.
2. Combine soup, milk and garlic powder.
3. Add peas to drained pasta and toss gently. Add pasta, peas and tuna to the soup mixture and toss gently to mix.
4. Transfer to a baking dish.
5. Combine crushed crackers and Parmesan and scatter over top.
6. Bake for 20 to 25 minutes, until thoroughly heated.
Sausage, Rice and Tomatoes
03/22/2006
This recipe is easy, quick and savory. Great for a weeknight supper.
1 tablespoon oil
1 pound Italian Sausage
1/2 cup finely chopped onion
1 cup long grain rice
1 can diced tomatoes in juice
1/4 teaspoon dried thyme
Coarse salt and ground black pepper blend
Romano or shredded Italian cheese
1. Heat oil in skillet over medium high heat, add onion, rice, tomatoes with juice and 1/2 cup water and cook, stirring frequently, for 3 to 5 minutes.
2. In second skillet, cook sausage, breaking up the meat with a spatula, until cooked through. Add to skillet with rice and tomatoes.
3. Add thyme and season with salt and pepper. Add more water, as needed, cover and cook for 3 to 5 minutes or until rice is puffed and fluffy.
4. Before serving, sprinkle with cheese. Serve with a green salad.
Tuna Croquettes
03/21/2006
I like to make these croquettes small and slightly crispy. Don't forget the tartar sauce!
1 pouch StarKist Zesty Lemon Pepper Tuna
1/4 cup Mayonnaise
1/4 cup Bread crumbs
1/4 cup Red and green bell pepper mix, finely chopped
2tablespoons finely chopped onions
1 Tbsp. Dijon mustard
1 or 2 tablespoons Olive oil
1. In a small bowl, mix tuna with 4 remaining ingredients. Shape
mixture into small patties.
2. In a medium skillet, heat oil over medium heat. Cook and brown tuna croquettes in hot oil, 3-4 minutes per side or until hot and golden brown.
Scallops with Succotash and Cream Sauce
03/10/2006
Using leftover succotash (WC recipe from 3/11/06), as a base for our seared scallops and cream sauce, this entree is beautiful, savory and delicious. Enjoy!
Green Cream Sauce
2 tablespoons chicken broth, milk or water
1 to 3 teaspoons fresh lemon juice?1 bunch flat leaf or regular parsley, stems removed
1 or 2 minced garlic cloves
1 to 1 1/2 cups frozen baby sweet peas
1/2 to 1 cup heavy cream or half and half?Kosher salt and freshly ground pepper
1. In a blender, place all ingredients in order listed, except for salt. Blend until pureed. Transfer mixture to a bowl, Season with salt and stir to blend.
Scallops:
3 sea scallops per serving
1 tablespoon oil
Sea salt and Pepper blend or freshly ground pepper
1. Heat oil in a large skillet over medium high heat.
2. Pat dry the scallops and season lightly on one side with salt and generously with pepper. Place in hot skillet, pepper side down, and sear, flip scallops and sprinkle generously with pepper, and finish searing scallops.
To SERVE:
Spoon reheated succotash into shallow bowl or onto center of plate. Arrange 3 scallops off center on top of the succotash (prop the scallops against each other in order to achieve some a small tower). Spoon green cream sauce around the other half of the succotash. Garnish with parsley. Serves 4 to 6.
Southern Succotash Supper with Shrimp
03/09/2006
Native Americans introduced Colonists to succotash which originally contained corn and Lima beans. Many regions in the East, Midwest and South have versions of this savory vegetable dish. Adding sauteed wood-smoked bacon to corn, green peas and soy beans deepens the flavor of this Amrican favorite.
2 tablespoons butter?1 tablespoon oil
3/4 cup diced wood-smoked bacon
1 teaspoons minced garlic? 2 tablespoons finely chopped shallots?3/4 cup frozen edamame (soy beans), shelled, optional
1 1/2 cups frozen corn, divided
1 1/2 cups frozen baby peas, divided
!/4 lemon
1 teaspoon fresh thyme leaves
1 cup heavy cream or half & half
Kosher salt to taste and black pepper to taste
1. Combine butter and oil in a large sauté pan over medium high heat and heat until butter is melted. Add bacon, shallots and garlic and sauté until shallots become translucent. Stir in 3/4 cup corn, 3/4 cup peas, and 3/4 cup edamame, and sauté for 1 to 2 minutes. Add fresh thyme and squeeze lemon over the ingredients. Stir in remaining corn and peas.
2. Add cream and reduce until cream thickens, stirring frequently. Season with salt and pepper.
3. Place shrimp in a dry skillet, sprinkle with Italian seasoning and saute, turning once, until shrimp turns pinkish orange.
4. Slice tomatoes, arrange 3 slices on one-third of plate and sprinkle with fresh lemon juice. Arrange shrimp on one-third of the plate. Spoon succotash on one-third plate, making sure the succotash, tomatoes and shrimp aren't touching.
Lamb Casserole (Pastitsio)
03/07/2006
This savory lamb and pasta entree can be prepared one day in advance, cover and refrigerate. Add the top layer of thick cream sauce just before baking the dish.
2 envelopes White Sauce mix*
1 tablespoon oil and 1 tablespoon butter
1 cup chopped onions
1 pound ground lamb**
1 tablespoon minced mint
2 cups Italian plum tomatoes, chopped
About 1 pound penne or ziti pasta
1 cup tomato sauce
1 teaspoon dried or tablespoon fresh chopped oregano
Dash of ground cinnamon
1/2 tablespoon minced garlic
Salt and pepper
Butter or cooking spray
1/2 cup bread crumbs
1 cup fresh grated or shredded parmesan cheese
*Prepare the white sauce according to package directions and keep slightly warm.
1. Combine butter and oil in skillet over medium high heat. When butter has melted, add chopped onions and saute until soft, add meat and cook, stirring frequently, until nicely browned. Sprinkle mint over lamb and onions, cover and cook for 1 minute. Add tomatoes, tomato sauce, garlic, oregano. Season with salt and pepper. Cover and simmer for 20 minutes, or until liquid has been absorbed.
2. Preheat Oven to 350-degrees.
3. Cook pasta according to package directions, and drain.
4. Sprinkle bread crumbs into a buttered 9x13x2-inch baking pan. Place a layer of pasta in the baking pan, then add half the white sauce. Add meat. Sprinkle with 1/4 cup cheese. Cover with remaining white sauce and sprinke with remaining 1/2 cup cheese.
5. Bake for 50 minutes, or until golden. Let stand for 15 minutes to cool, cut into squares and serve with a green or Greek salad.
** I have also made this casserole with beef and pork, such as: 1 pound 93% lean ground beef; 1/2 pound ground beef and 1/2 pound mild or hot Italian sausage; or 1/2 extra lean ground beef and 1/2 pound ground pork.
Cod Filets in Lemon Wine Sauce
03/03/2006
Cod is a firm white fish that deserves the bright flavors of lemon and wine. Serve with rice and garnish with thin lemon wedges and parsley.
1/4 cup butter
2 tablespoons flour
1/3 cup white wine
1/3 cup heavy cream
1/2 teaspoon each salt and pepper
1 tablespoon lemon juice
1 teaspoon lemon zest
1 to 3 teaspoons minced fresh sage
1 tablespoon minched Italian parsley
1. Melt butter in saucepan over medium heat and slowly whisk in the flours to create a roux. When slightly browned and producing a nutty aroma, whisk in wine and cream, whisking constantly until the sauce has thickened. Whisk in lemon juice, lemon zest and salt and pepper.
2. Very lightly spray bottom of the slow cooker's Stoneware pot with nonstick cooking spray. Place fish filets in stoneware. Pour sauce over the fish. Sprinkle with sage and parsley.
3. Cover and cook in on HIGH for 2 to 2 1/2 hours.
Prep time: 15 minutes / Makes 6 servings.
French Style Chicken in a Pot
03/02/2006
This classic French entrée is full of flavor and is incredibly easy to prepare, especially in a Crock-Pot.
1 to 1 1/2 cups baby carrots
1 onion, cut into eights
2 or 3 celery ribs, cut into 1-inch pieces
3 or 4 new potatoes, cubed
1 teaspoon salt and 1/2 teaspoon pepper
1/2 cup water or chicken broth
1 whole chicken, about 3 pounds
1/2 cup white wine, optional
2 or 3 bay leaves and 1/2 lemon
1 teaspoon dried basil and 1 teaspoon dried thyme
1. Place carrots, onions, celery and potatoes in bottom of stoneware. Sprinkle with salt and pepper. Stir in broth or water. Add bay leaves.
2. Place lemon in cavity of chicken. Slightly nestle the whole chicken into center of the vegetables. Sprinkle chicken with basil and thyme. Pour wine over and around chicken if using. Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 8 to 10 hours.
Prep time: 15 minutes / Serves 4 to 6
Chicago Beef Burgundy
02/28/2006
Burgundy wine imparts a hearty flavor to this classic French country stew. Traditionally served over wide noodles, in one Chicago restaurant, it is cooked in slow cookers and served plain in a soup bowl.
1/4 cup flour
1/2 teaspoon each salt and pepper
2 pounds cubed beef chuck
Oil
1 sliced onion
1/2 pound sliced mushrooms
1/2 cup packed chopped fresh parsley
3 minced garlic cloves
2 bay leaves
1 cup burgundy wine
1/2 cup beef broth
1. Combine flour, salt and pepper in a plastic bag, add beef cubes, seal and shake to coat beef.
2. Heat oil in skillet over medium high heat. Brown dredged cubes of beef in hot oil in skillet over medium high heat. Transfer beef cubes to CrockPot.
3. Add onions, mushrooms, parsley, bay leaves, burgundy and broth to the CrockPot's stoneware and gently stir to mix. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
Prep time: 15 minutes / Serves 6
Berry Dijon Pork Tenderloin (CrockPot)
02/27/2006
An exquisite combination of cranberry and Dijon mustard bestows a tangy flavor to the tender pork tenderloin. Serve with rice or pasta and a green salad. Leftovers make great open-face sandwiches.
1 or 2 cans whole cranberry sauce
4 tablespoons lemon juice
4 tablespoons Dijon Mustard
3 tablespoons brown sugar
2 pork tenderloins
1, Combine cranberry sauce, lemon juice, Dijon mustard, and brown sugar in a bowl and whisk to blend.
2. Place tenderloins in bottom of CrockPot slow cooker.
3. Spoon or pour the cranberry mixture into the CrockPot, covering the tenderloins.
4. Cover CrockPot and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Prep time: 10 minutes / Serves 8.
Sunday Bonus: Salmon in Pastry with Dill Sauce
02/26/2006
This recipe is one I prepare at least once or twice a year, usually for a dinner with friends. It is from one of my favorite food magazines, Bon Appetit (February, 1996).
Salmon, Rice, Pastry
1/2 cup long-grain white rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed
4 (4- to 6-ounce) skinless salmon fillet
1 egg beaten with 1 tablespoon water
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups cr?me fra?che or whipping cream
3 tablespoons minced fresh dill
For salmon, rice, pastry:
Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
For dill sauce:
Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in cre?me fra?che. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
If cr?me fra?che is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
Serves 4.
Oven Baked Fried Chicken
02/22/2006
Today's savory oven baked chicken is an easy weeknight dinner. This recipe is courtesy of Esther and Mark Hylden of Golden Valley Flax.
4 boneless, skinless chicken breasts
1/2 cup bread crumbs
1/2 cup ground flax seed
1/4 tsp garlic powder
1/2 tsp black pepper
1 tablespoon parsley
1 tablespoon parmesan cheese
1/4 tsp Italian seasoning to taste
1. Wash and pat dry chicken.
2. Dip chicken in Canola or olive oil
3. To make a flax breading, combine the bread crumbs, flax seed, garlic powder, black pepper, paarsley, parmesan cheese, and Italian seasoning in a plastic bag, seal and shake to blend.
4. Coat chicken in the flax breading.
5. Place breaded chicken breasts on a baking sheet and bake, uncovered, in a 375-degree oven for about 25 minutes, or until chicken is done and a golden brown.
Simple Rib Eye Steak for Two
02/17/2006
Most steaks are large enough to feed two to four people. We started with one thick rib eye steak, cut it in half, wrapped and froze one half, and cut the remaining half in half again to serve two people.
XV Olive Oil
2 tablespoons finely chopped onion
1 Rib Eye Steak, halved
1 cup diced bell peppers (red, green and yellow)
Seasoned salt and Pepper blend
Cooked cubed red potatoes, seasoned and garnished with parsley
1. Heat oil in skillet over medium high heat. Add onions and saute for 1 minute.
2. Rub both sides of beef with oil and season both sides with pepper blend. Place steaks in skillet and sear both sides, sealing in juices. Sprinkle steaks with seasoned salt and cook to desired doneness, moving steak frequently to avoid over browning.
3. Spoon peppers on top of and around beef. Cook for about a minute. Transfer steaks along with peppers to plates.
4. Serve with cubed potatoes and a green salad.
The Lady's Pasta
02/14/2006
Spaghetti for two
Water for cooking pasta
1 thin lemon slice
1 or 2 whole garlic cloves, optional
XV Olive oil
Grated Parmesan, Shredded or shaved Pecorino-Romano or Parmigiano-Reggiano cheese
Pizza style Canadian Bacon slices (about 1-inch diameter)
1 tablespoon chopped onions
6 or 8 basil leaves
1. Place water in saucepan, along with lemon slice and garlic cloves if using, and 1 tablespoon olive oil, bring to a boil, and cook until al dente. Drain pasta, removing garlic, and place on a platter-for-two.
2. Drizzle pasta with small amount extra virgin olive oil,to taste. Sprinkle pasta with grated, shredded or shaved cheese.
3. In a skillet lightly coated with oil, saute onions, add Canadian bacon and basil, and cook, stirring, until hot. Arrange Canadian bacon in a single layer on top of pasta. Garnish with torn basil leaves and grape tomatoes.
4. Serve with a green salad, Italian bread and extra cheese.
Dinner for Two and a Movie
02/13/2006
Oil, just to lightly cover bottom of skillet
2 small filet mignon, bacon wrapped
2 teaspoons finely chopped crystalized ginger, divided
Salt and Seasoned pepper blend
Paprika
2 sprigs rosemary
Sugar Snap peas
Sliced mushrooms
Cooked red potatoes cubed
1. Heat oil in skillet, season both sides steak with salt and pepper, place in skillet, sear both sides of steak and place 1 teaspoon ginger on top of each steak. Sprinkle with paprika.
2. Place rosemary in skillet along with the peas nd cook until desired doneness of steaks is reached. Add mushrooms to the skillet and cook for a minute, sprinkling with a little salt and pepper.
3. Serve with a nice green salad.
Recommended movies: Sleepless in Seattle, An Affair to Remember, Casablanca, 50 First Dates.
Tortillas for Two
02/08/2006
This dish is every bit as good as it looks!
2 flour tortillas (8-inch)
Canola oil
1 can Ro-tel tomatoes, drained or salsa
1/2 lb. 93% lean ground beef, cooked and drained
1 can Mexicorn, drained
1/2 cup chopped Roma tomatoes
1/4 cup thick & chunky salsa
1/2 cup finely shredded Colby jack
2 green onions, thinly sliced
1 lime, cut in half
Cilantro for garnish
1. Heat oven to 375-degrees. Line a baking pan with foil. Place two oven proof custard cups upside down on the pan. Brush cups with oil. Brush one side of tortillas with oil and place tortillas over the cups, oil side up. Lightly drape tortilla over the cup (it will soften and drape over the cups as they bake). Bake for 8 minutes, until light golden. Allow to cool for 2 minutes. Carefully remove the tortilla, turn cups over and set aside.
2. Combine cooked beef and Ro-tel tomatoes in skillet over medium high heat and cook for 2 minutes, stirring frequently. Add corn, tomatoes and olives and cook just until warm.
3. Sprinkle 1 tablespoon cheese on bottom of each cup and spoon the beef mixture into the cups. Sprinkle cheese over the top and garnish with onions and cilantro.
Chicken Stir Fry for Two
02/07/2006
Use a wok or a skillet to make this tasty stir fry for two.
3/4 cup orange juice
1/4 cup honey
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon Canola oil
2 large cooked chicken breasts, cut into strips
(A rotisserie chicken adds flavor and reduces time)
1 cup baby carrots, halved lengthwise
1 thinly sliced small onion
1 cup sugar snap peas or green beans
1/2 cup cashews or slivered almonds
Cooked white rice
1. Combine orange juice, honey cornstarch and salt in a small bowl and whisk until well blended.
2. In a wok or skillet, heat oil over medium high heat. Add chicken, carrots, onion and garlic. Cook, stirring, for 3 minutes or until hot. Add the sugar peas, stir and cook for 3 minutes, just until vegetables are crisp-tender.
3. Stir orange juice mixture, add to skillet and cook, stirring for 1 or 2 minutes, just until mixture thickens.
4. Stir in Cashews and spoon into bowls along with the cooked rice. Garnish with orange slices or wedges.
Peachy Ham Steaks for Two
02/06/2006
Ham Steaks smothered with peaches and cherries are quick and delicious.
2 cooked ham slices, 3/4-inch thick
1 can sliced peaches, drained
1 can pitted cherries, drained
2 to 4 tablespoons packed brown sugar
2 dashes ground cinnamon
1 dash ground cloves or allspice or pie spice
2 teaspoons butter or Canola Harvest, divided
Fresh green beans, blanced
Minced garlic and chopped nuts
Wild rice or Rice Pilaf for serving
1. Place ham slices in a nonstick skillet over medium heat and brown on both sides.
2. Top each ham slice with peaches and cherries. Sprinkle with brown sugar, cinnamon and ground cloves or allspice. Place 1 teaspoon butter in center of each.
3. Cover and cook for about 2 minutes or until sugar and butter are melted and ham is brown.
4. Serve with green beans and rice.
HALF-TIME CHILI FOR SUPER BOWL XL
02/03/2006
Just in time for Super Bowl XL, a new chili that we call Half-Time Chili. Serve with plenty of crackers, cheese, onions, and Tabasco! Check out our Appetizer Archives for a variety of Super Bowl snacks and ideas.
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 or 4 pounds extra lean ground beef
2 teaspoons cumin
2 tablespoons chili powder
1 tablespoon Tabasco, optional
1 or 2 cans chili beans
2 cans diced tomato, do not drain
2 cups hot water
1/4 cup dark brown sugar
Salt and red pepper to taste
1. Heat olive oil in large saucepan and sauté onions and garlic over
medium heat until tender, 3 to 5 minutes. Do not brown.
2. Add meat and cook until crumbly and lightly colored.
Drain off excess fat.
3. Add cumin, chili powder, and Tabasco if using.
Add tomatoes with their juices, hot water and brown sugar.
4. Bring to a boil, lower heat, and simmer for about one hour or until blended and cooked through. Salt and pepper to taste.
5. Allow chili to cool overnight. Transfer to a CrockPot with heat set on high or low, depending on your pot. When hot, serve with crackers, cheese, onions, sour cream and hot sauce.
Lettuce Wraps
02/02/2006
Susan Troung's Lettuce Wraps have become one of my favorite meals. The savory chicken stir-fry spooned into crisp lettuce cups and drizzled with the balsamic sauce is superb and satisfying.
Virgin olive oil or vegetable oil
2 or 3 tablespoon chopped onions
1 diced chicken breast, marinated in vegetable oil and cornstarch
Chopped water chestnuts, bamboo shoots and Chinese mushrooms (about 1 cup total)
1 to 2 tablespoons Hoison sauce
1 tablespoon rice wine
1/2 tespoon toasted sesame oil
Chicken broth as needed (start with 1/2 cup)
Iceberg lettuce, cored, washed and leaves separated into lettuce “cups”
Rice vermicelli noodles
Sliced green onions
1. Heat oil in wok over high heat, add onions and chicken and cook, stirring constantly, until chicken is no longer pink.
2. Add water chestnuts, bamboo shoots and mushrooms, and cook, stirring constantly, until hot and blended.
3. Stir in Hoisin sauce, rice wine, and toasted sesame oil. Add chicken broth as needed.
4. Place rice noodles on plate and spoon chicken mixture on top of noodles. Garnish with green onions.
5. Serve with “lettuce cups” and Susan’s balsamic sauce (in a bowl, combine and mix 3 tablespoons each balsamic vinegar and soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon sugar or to taste and Dijon hot mustard, if desired).
DOUBLE DELIGHT
02/01/2006
Susan Troung, owner of Fortune House North on 19th Avenue N. and Fortune House South on S. University, Fargo, joined us today to prepare a delicious and nutritious stir-fry.
Extra Virgin Olive oil or Vegetable Oil
2 to 3 tablespoons chopped onions
garlic, optional
4 to 6 shrimp, peeled and deveined
2 slices ginger
1 chicken breast, cut into thin strips
Oil, cornstarch and water
Vegetables such as Bok Choy, Broccoli, bell peppers, and pea pods
1/2 cup chicken broth
About 1 tablespoon rice wine
1/2 teaspoon toasted sesame oil
Asparagus for garnish
1. Place chicken strips in a bowl, add 1 or 2 tablespoons vegetable oil and toss to coat. Sprinkle with enough cornstarch to coat and toss. Cover and set aside.
2. Heat oil in wok over high heat. Add chopped onions and stir. Add shrimp and ginger and cook, stirring, for about a minute. Remove shrimp to a bowl or plate and set aside.
3. Add more oil to wok if needed. Add chicken and stirring, fry until no longer pink. Add vegetables (amounts to your liking), and fry, stirring constantly Stir in chicken broth, add shrimp and continue cooking, stirring constantly.
4. Place cornstarch in a bowl, stir in enough water to obtain the consistency of heavy cream. Add to the wok, stirring until blended and beginning to thicken. Stir in rice wine and sesame oil.
5. Plate and garnish with asparagus spears.
PAN-SEARED BASIL SHRIMP WITH PASTA
01/31/2006
This savory recipe is adapted from AHA’s Love Your Heart cookbook (You'll receive a free copy of this book at the Go Red for Women Event, being held at the Ramada Crystal Ball Room, on Tuesday, Feb. 7th).
8-ounces dried multigrain spaghetti
1 tablespoon plus 1 1/2 teaspoons olive oil
1 tablespoon plus 1 teaspoon dried oreagano
5 large garlic cloves, minced
1 pound raw jumbo shrimp, peeled, deveined
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
3/4 cup chopped fresh basil leaves
1/4 cup dry white wine
1 teaspoon sugar and 1/4 teaspoon salt
1 tablespoon plus 1 teaspoon grated or shredded Parmesan
1 medium lemon, quartered
1. Prepare the spaghetti using the package direction, omitting salt and oil. Drain well in colander; transfer to serving bowl.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Once the oil is hot, stir in the oregano and garlic. Cook for 20 seconds, or until the garlic begins to release its fragrance, stirring constantly. Reduce the heat to medium.
3. Stir in the shrimp. Cook for 5 minutes, or until the shrimp are opaque in the center, stirring often. Stir in the undrained tomatoes, basil, wine, sugar and salt. Simmer for 1 minute. Spoon mixture over the spaghetti. Sprinkle with the Parmesan and garnish with the lemon wedges.
Tomato Benedict and Fruit Salad
01/27/2006
This is a refreshing twist to the usual Benedict. Be creative with this formula and put your own spin on a Tomato Benedict! I always add lemon zest to Hollandaise sauce --- it add a real sparkle to the flavor.
Tomato Benedict – 1 serving
1 envelope hollandaise sauce mix, prepared according to package directions
1. Layer in this order:
1 lightly toasted slice of sourdough bread
Warm sliced deli smoked turkey or ham
Thick tomato slices
Small broccoli florets or green veggie of choice
2. Spoon on the Hollandaise.
This salad, as with the Tomato Benedict, is crying for your favorite ingredients. There are many versions such as adding a can of apricot pie filling, a package of dry Jell-O. Hey, Try adding pistachio pudding mix, chopped nuts and coconut. Yummy!
Fruit Salad – Makes 8 to 12 servings
1 can pineapple tidbits, drain and reserve juice
1 can mandarin oranges, drain and reserve juice
1 small package instant lemon or lime pudding
1 cup quartered strawberries or blueberries
1 or 2 sliced bananas
1. In a large bowl, combine and mix pudding mix and reserved juice.
2. Add fruit to the pudding and juice and toss to coat. Chill for at least 2 hours and up to 24 hours.
3. Add bananas just before serving.
Bon appetit!
Jake McGraw's Delicious Supper
01/24/2006
Supper time will be a fun time with this savory idea. It's simple and delicious! Quick, too.
Jake’s Dogs
1 package refrigerated breadstick dough
8 hot dogs
Melted butter
Ketchup and/or mustard
1. Separate breadstick dough. Roll each piece into a 15-inch rope. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal.
2. Place 1-inch apart on a baking sheet that has been coated lightly with nonstick cooking spray. Brush tops with melted butter.
3. Bake in a 350-degree oven for 18 minutes.
4. Serve with mustard and ketchup.
McGraw’s Salad
1 avocado, sliced lengthwise
1 large tomato, cut into thin wedges
1 red onion, cut into thin wedges and separated
1 cup light Italian salad dressing
Lettuce leaves
1. Line a bowl with lettuce leaves.
2. Add avocados, tomatoes, onions, and dressing. 3. Toss lightly.
Chicken, Pasta and Garlic Cream Sauce
01/19/2006
In developing a new Alfredo sauce formula, we created this savory and velvety garlic cream sauce. Use it on today's chicken pasta, over toast, or your favorite pasta. Tomorrow, it becomes the crown on our version of Italian Nachos. Bon Appetit!
Oil, chicken strips and Spice Blend
2 tablespoons butter
1 (8-ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
1 cup Italian Four Cheese blend or Parmesan
1/8 teaspoon ground pepper or Cayenne
Cooked and drained pasta, still hot
1 cup frozen peas, optional
Shredded Parmesan for topping
1. Sautee chicken in 1 teaspoon olive oil, sprinkle with seasoning, stirring frequently, until done. Deglaze pan with white wine or chicken stock. Reduce liquid, cover, remove from heat. Keep chicken hot. (Mushrooms sautéed with the chicken adds a delicate flavor)
2. Melt butter in a nonstick saucepan over medium heat.
3. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
4. Add milk, a little at a time, whisking to smooth out any lumps. Stir in Italian Cheese Blend cheese (or Parmesan) and pepper.
5. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, so thin with milk if sauce becomes too thick.
6. Pour sauce over hot pasta and toss. Stir in peas, if using. Top with sautéed chicken strips. Garnish with diced tomatoes, green onions or parsley. Sprinkle with Parmesan.
Makes 4 servings.
Aunt Vival's Meat Loaf
01/17/2006
This meat loaf recipe is from my Aunt Vival and it is one of my favorites.
1 pound Italian Sausage
1 pound 93% ground beef
2 or 3 eggs (depends on size)
1/2 cup chopped onion
1/2 cup ketchup (no salt)
3/4 cup fresh bread crumbs
2 tablespoons Worcestershire
1 1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon each salt and pepper or to taste
Ketchup for topping
1. In a large bowl, combine sausage, beef, eggs, onions, ketchup, breadcrumbs, Worcestershire, garlic powder, oregano, basil, salt and pepper and mix well.
2. Line a baking pan with a double sheet of aluminum foil, folded to fit in the bottom (not up the sides) and overlapping the ends of the pan. This will help you when you lift the meat loaf from the pan to a platter. Top with light layer of ketchup.
3. Bake in a 350-degree oven for 1 hour. Allow to cool for a few minutes before transferring to a platter.
Valley Ham and Cheese Pockets
01/12/2006
Prepare our savory "pockets" ahead and refrigerate them until ready to bake them. Serve with fresh vegetables and a dip (recipe below).
1 (8-ounce) can refrigerated crescent rolls
8 ounces Deli Ham slices
1/4 cup finely shredded Cheddar cheese
Sliced olives or sliced green onion
1. Preheat oven to 375-degrees. Separate dough into 8 triangles, pressing slightly to stretch, without tearing.
2. Place ham on wide end of each crescent. (Cut slices in half, if needed.) Top with 1/2 tablespoon cheese. Add a few sliced olives or green onions if desired.
3. Tuck wide ends over ham and cheese; fold up, forming a completely enclosed pocket of dough around filling. Place point down on ungreased baking sheet.
3. Bake 11–13 minutes or until golden. (Be careful; filling may be very hot.) Serve.
Note: Crescents may be made earlier in day through step 2 and refrigerated on baking sheet. Bake when ready to serve.
Fresh Veggies and Dip
Combine 1/2 cup Ranch dressing, 1/2 cup light sour cream and dried herbs of choice in a dipping bowl and place in center of a plate. Arrange fresh vegetables, such as carrots and celery, on the plate.
Chicken and Dumplin's
01/11/2006
Yesterday we made tacos using the breast meat of a rotisserie chicken and today we are using the remaining parts of the chicken in a comfort food from my childhood. This is a variation on my Mother’s Chicken and Dumplin’s.
Leftover rotisserie chicken parts, such as wings, thighs, legs, back meat and breast meat
1 quart chicken broth
4 to 6 celery ribs, sliced or chopped
1/2 to 1 cup chopped red onion
1 to 1 1/2 cups sliced carrots, cut into fourths
1 teaspoon celery seeds, crushed
3 dried bay leaves
1 tablespoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1 cup half and half
Salt and pepper to taste
1. Place chicken parts in a Dutch Oven or soup pot over medium high heat and add chicken broth. Add celery, onions and carrots. Bring soup to a low simmer and add celery seeds, bay leaves, parsley, thyme and rosemary. Cook, stirring frequently until vegetables are crisp tender.
2. Stir in half and half, season with salt and pepper, and continue cooking, stirring frequently, for 3 minutes.
3. Cut each biscuit into fourths and carefully arrange the biscuits quarters on “top” of soup. Sprinkle each biscuit lightly with pepper. Continue cooking until biscuits pupp and are cooked through.
Soft Tacos with Spanish Rice and Beans
01/10/2006
This version of a Mexican style supper is far more sophisticated, healthful and authentic than most. From kitchen to table in less than 30 minutes, too. Let me know how you like this recipe and if you make any changes, I would love to hear about your adventures. lyn@i29.net
1 (10-ounce) can Rotel Mexican Festival (bold)or Original Tomatoes and Green Chilies (mild)
2 cups shredded cooked chicken (I used the breasts from a deli rotisserie chicken and saved the legs, thighs and wings for another meal)
4 to 6 flour tortillas, warm
1/2 cup shredded Mexican blend or cheddar cheese
Shredded lettuce and chopped tomatoes
1. In a large skillet over medium heat, add tomatoes and their juices and cook until slightly thickened. Add chicken and toss to combine. Cook for about 5 minutes, until juices reduce a bit and chicken is heated through.
2. Transfer chicken to a bowl and serve with warmed soft flour tortillas, shredded cheese, chopped tomatoes, chopped onions and shredded lettuce.
Notes: 1)To serve, I set out a tray of toppings and let everyone assemble their own. Serve with Spanish or brown rice and beans. 2)Rotel tomatoes do have a small to medium kick to them, so stick to the milder version if your taste buds are timid. 3) To warm the flour tortillas, wrap them loosely in aluminum foil and heat in a 300-degree oven for about 5 minutes.
Hawaiian Style Tortilla Supper Rolls
01/09/2006
Take flour tortillas, add cheese spread, ham, cheese and lettuce for a quick and delicious supper, and don't forget the Creamy Cole Slaw!
1 medium tomato
4 spinach and herb tortillas
4 tablespoons pineapple cream cheese spread
4 teaspoons honey mustard
8 slices Deli Smoked Tavern Ham
4 slices Deli Colby Jack cheese
1/2 cup shredded lettuce
1. Wash tomato and slice thinly.
2. Place tortillas on microwave-safe plate (may be paper) and microwave on high 30 seconds.
3. Place tortillas on flat surface and spread each with 1 tablespoon cream cheese up to 1-inch from edge. Top each with 1 teaspoon honey mustard.
4. Place 2 slices ham on honey mustard. Place 1 slice cheese on top of ham.
5. Top with 1 tomato slice and 2 tablespoons lettuce.
6. Fold one side of each tortilla up about 1-inch to form bottom and roll in the shape of a cylinder. Repeat process with remaining tortillas. Serve.
Creamy Cole Slaw
1/2 cup coconut milk
1/2 cup mayonnaise
2 tablespoons white balsamic vinegar or lemon juice
1 (16-ounce) bag coleslaw salad blend
1/2 cup coconut flakes
1/2 cup raisins
1. Whisk together in large mixing bowl: coconut milk, mayonnaise and vinegar.
2. Add coleslaw, coconut flakes and raisins. Toss to coat and serve. (Makes 6 servings.)
Cranberry Chicken
01/04/2006
Ann Torkelson's Cranberry Chicken contains four familiar ingredients and is a snap to prepare. The bonus? It is delicious and can be served as an entree or for an interesting appetizer, substitute the breasts for tenders.
6 boneless skinless chicken breasts
1 can whole berry cranberry sauce
1 envelope onion soup mix
1 cup Western Dressing
Preheat oven to 350-degrees.
1. Combine cranberry sauce, onion soup mix and dressing in a mixing bowl and mix well.
2. Place chicken breasts in a 9x13-inch baking dish. Pour the cranberry mixture over the chicken and bake for 45 minutes in preheated 350-degree oven.
3. Serve with long grain and wild rice and steamed broccoli.
Cornish Hens Chorus Line
11/16/2005
Makes 6 to 12 servings
Prep: 15 minutes / Cook Time: about 1 hour
6 Cornish Hens (about 1 1/2 pounds each)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter or margaine
1/2 cup lemon juice
2 tablespoons grated orange rind
1 1/2 cups fresh orange juice
4 to 6 garlic cloves, finely minced
1 tablespoon grated fresh ginger
2 tablespoons Dijon mustard
1 teaspoon prepared horseradish
Kumquats or small oranges for garnish
Bay leaves, parsley, herbs or spinach for plating
Wild Rice Dressing (Thursday on What's Cookin')
1. Wash and dry hens; season with with salt and pepper. Loosely tie ends of legs together, if you wish. Place hens breast side up in a roasting pan.
2. Bring butter and next 7 ingredients to a boil in a saucepan. Pour half of the mixture over the hens.
3. Bake in a 375-degree oven for 60 minutes or until done. Baste often with the butter mixture in the pan. Remove from oven. If desired, spoon wild rice dressing loosely into the cavity of the hen. Using the juices in the pan, baste hen generously one more time.
4. Line a large decorative tray (such as silver, wood or metal) with foil or parchment paper. Arrange the cooked hens in a curved line on the tray. Arrange the parsley and/or spinach leaves decoratively around the hens. Arrange kumquats, oranges, cranberries or grapes on the greens around the hens --- decoratively. Have fun this step --- create a beautiful and fun presentation.
5. Serve with wild rice dressing, cranberry chutney and sweet potato mash.
Variation:
Before putting hens in the oven, stuff hens with small wedges of oranges and 1-inch pieces of ginger and thyme
Bacon Wrapped Salmon Poached in Wine Sauce
11/10/2005
Olive Oil
6 rosemary sprigs, divided
2 Salmon fillets, rectangular or square shaped
4 thick sliced lean bacon
1/2 small lemon
3/4 to 1 cup Sauvignon Blanc
Salt and pepper
1. Season salmon with salt and pepper. Wrap each fillet evenly with 2 slices bacon (similar to wrapping a square package with ribbon), overlapping edges and weave a rosemary sprig through bacon on one side.
2. Pour oil into a skillet over medium high heat, add 4 rosemary sprigs and cook for 1 or 2 minutes. Remove rosemary, set aside.
3. Place bacon wrapped salmon into the skillet with the rosemary oil. Cook salmon, rosemary sides down, turning once, until bacon is lightly crisp and salmon is just cooked through, about 8 minutes. Transfer salmon to a heated platter.
4. Add wine to skillet to deglaze and simmer until slightly thickened, about 3 minutes. Season sauce with salt and pepper.
5. Using half of a small lemon, squeeze juice over salmon. Just before serving, drizzle wine sauce over the bacon wrapped salmon.
6. Garnish serving plate with small wedges of lemon and the rosemary sprigs cooked in oil.
Wine Braised Bok Choy, Pepper Potatoes with Chicken Tenders
11/09/2005
Olive Oil
Butter, margarine or spread
2 Bok Choy, trimmed and washed
Seasoned Pepper Blend
Sea salt
1 cup Chardonay or any good white wine, divided
1 or 2 potatoes, sliced lengthwise, 1/2-inch thick
Lemon juice
Chicken tenders
1. Heat oil in skillet over medium high heat. Break off outside leaves of the Bok Choy and refrigerate for another use. Place hearts of Bok Choy in the skillet, season to taste with salt and pepper, turn bok choy and cook for 30 secons. Add 1/3 cup wine, cover and cook for 2 to 3 minutes, just until tender.
2. Transfer Bok Choy with tongs to a serving dish and keep warm, covered.
3. Add 1/2 tablespoon butter, margarine or butter spread to skillet, boil mixture to a boil and simmer until reduced to about 1/4 cup and pour over bok choy.
4. To make potatoes, place slices on baking pan, scatter onion slices over potatoes, drizzle with lemon juice and season with sea salt and seasoned pepper blend. Bake in 400-degree oven until tender, turning once.
5. To make chicken, heat olive oil in skillet, add chicken tenders to skillet, season with sea salt and seasoned pepper blend and sautee until cooked through, stirring and turning frequently. Add 1/2 to 2/3 cup wine to the skillet and deglaze with the chicken in the pan. Remove chicken from skillet, bring mixture to a boil and simmer until reduced by 1/4. Stir in 1/2 tablespoon butter and cook until melted. Drizzle over chicken tenders.
Mirassou Pasta Asparagus
11/08/2005
1 pound fresh asparagus, trimmed, cut into 1-inch pieces
1 to 2 teaspoons lemon zest
1/4 cup extra virgin olive oil
1 pound linguini or mini-lasagna shape, cooked al dente
1/2 cup white wine
1/2 cup shredded Parmesan
2 to 4 tablespoons freshly grated or shredded asiago or Pecorino Romano.
1. Heat oil in large skillet over medium heat, add asparagus, season lightly with salt and pepper and saute until just crisp tender.
Sprinkle asparagus with lemon zest.
2. Leave asparagus in skillet. Deglaze skillet with 1/4 to 1/2 cup wine, stirring and cooking for 1 minute.
3. Stir in the cooked pasta, add parmesan, toss and top with asiago or Romano cheese, if desired.
4. Garnish with thinly sliced lemon or thin lemon wedges.
Mirassou's Pepper Steak
11/07/2005
2 tablespoons whole peppercorns
2 boneless rub-eye steaks
1 or 2 tablespoons olive oil
2 or 3 tablespoons butter
2 tablespoons balsamic vinegar
1/4 to 1/2 cup Chardonay or Merlot
Whole fresh green beans or Asparagus spears
Salt
1. Grind peppercorns with a mortar and pestle. Press peppercorns into one side of each steak. Heat oil and butter in a skillet over medium high heat, place steaks in hot skillet peppercorned side down. Press remaining peppercorns into top side of steaks. Season with salt. Cook steaks 4 to 7 minutes per side, depending on desired doneness.
2. Add vinegar to skillet, scraping and moving steaks to start deglazing pan. Immediately add wine, scraping bottom of pan. Bring to a quick boil, reduce to a simmer and cook until reduced by half or more.
3. Transfer steaks to a platter, whisk in 1 tablespoon butter and whisk until butter is melted. Season sauce to taste and drizzle over steaks.
4 Serve with fresh whole green beans or asparagus spears. (We cooked the beans in the skillet with the steaks --- this produces a great woodsy flavor in the beans.)
Dr. BBQ's Big-Time Championship Pork Rub
11/03/2005
1 (7-pound) Pork Butt, bone in
Dr. BBQ's Big-Time Barbecue Rub
1/2 cup salt
1/2 cup Turbinado sugar
1/4 cup granulated brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoon chili powder
2 tablespoon freshly ground black pepper
2 teaspoons cayenne
1 tablespoon thyme leaves
1 tablespoon ground cumin
1 teaspoon ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.
1. Leave butt untrimmed. Pack the rub on as heavily as possible onto the exposed meat areas. No need to season the fat cap. Return the pork butt to the refrigerator for at least a hal hour but up to 12 hours.
2. Prepare the cooker for indirect cooking at 235-degrees, using hickory and cherry wood for flavor. Put the butt in fat side up. Cook for at least 10 hours before even peeking. After that, check it every hour until it reaches an internal temperature of 190-degrees. If the bone is sticking out and the meat feels soft, it is done. If it's still a little tough, cook it a little longer, but not past 200-degrees.
3. Take it out of the cooker and let it rest for one-half hour. Using big neoprene gloves or two forks, slide the fat cap off and discard it. Slide the bone out and discard it.
4. Now, just work through the butt, shredding the good meat and discarding any fat. Toss the meat all together with a little more rub and serve.
"For cook-off presentation, I toss the pulled pork with a little Big-Time Barbecue sauce, too," Dr. BBQ said.
Backyard Championship Ribs
11/02/2005
3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
1/2 cup Turbinado sugar
1 cup Big Time Barbecue rub (recipe follows)
1 cup honey
1 1/2 cups apple juice
2 cups Bonesmokers Honey BBQ Sauce
1. About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side.
2. Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey.
3. The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline; but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.)
4. Transfer the cooked ribs to a medium hot grill. Brush with the Big Time BBQ Glaze and flip for a just a few minutes. Cut in to pieces and serve. 6 to 8 servings.
Big Time BBQ Rub
This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.
1/2 cup salt
1/2 cup Turbinado sugar
1/4 cup granulated brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoon chili powder
2 tablespoon freshly ground black pepper
2 teaspoons cayenne
1 tablespoon thyme leaves
1 tablespoon ground cumin
1 teaspoon ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.
Note: For a quick mix, combine all ingredients in a resealable plastic bag, seal securely and toss until blended. Take to the grill with you and use as needed.
Craisined Pork Roast on a Plank
11/01/2005
Recipe courtesy of RAy Lampe, aka Dr. BBQ
"Cooking on a plank is a great idea during the winter. It’s a very forgiving way to cook indirectly. Just don’t overcook the pork loin roast," Dr. BBQ said.
1 boneless pork loin roast, 3 to 4 pounds, cut in a jelly roll fashion
5 slices bacon
1/4 cup finely chopped onion
1/2 cup chopped walnuts
1 cup Craisins (sweetened dried cranberries)
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon finely ground black pepper
1/2 teaspoon rubbed sage
1 teaspoon lemon zest
1 tablespoon lemon juice
3 tablespoons bread crumbs
Dr. BBQ’s Seasoning or BBQ seasoning or rub
Butcher string, or any cotton string
1 maple cooking plank, soaked in water for at least one hour (cedar will work)
1. Cutting the pork roast is best done by a butcher, but if you’ve got a sharp knife and are a little adventurous you can do it. Just start on the bottom so you can hide the seam later. Take your time, cut all the way across the roast a little at a time, and unroll the roast as you go.
2. In a large skillet cook the bacon over medium heat until crisp. Remove the bacon, drain, crumble and reserve it. Add the onion to the bacon fat. Cook for a minute or two, stirring occasionally, and then add the Craisins and the walnuts. Continue cooking until the onions are soft. Add the butter, salt, pepper and sage. Cook just until the butter is melted, stirring constantly.
3. Remove from the heat and add the lemon zest, lemon juice and the crumbled bacon. Mix well. Add as much of the bread crumbs as you need to soak up all the juices. Stir well. Transfer to a bowl and cool at room temp for at least 30 minutes.
4. Prepare the grill for direct grilling at a medium high temperature. Unroll the prepared pork roast. Sprinkle the inside liberally with the Dr. BBQ’s Pork Seasoning. Spread the stuffing evenly over most of the flat roast, just leaving a one inch border all around without stuffing. Roll the roast back up trying to shape to a uniform thickness. Cut individual lengths of string and tie the roast every couple inches. Do the two ends first to hold the stuffing in. Try to keeps the knots in a line for a nice presentation. Trim the loose ends of the string as close as you can with scissors. Season the outside of the roast liberally with the Dr. BBQ’s Pork Seasoning. Take the plank out of the water and put the roast directly on it. Put the plank and the roast directly on the grill.
5. The plank should get hot and even smoke as the heat dries it. Cook until the pork reaches an internal temperature of 145?. This should take 1 1/2 to 2 hours. Remove the whole plank to a baking sheet. Tent with foil and let rest 5 minutes. Carve and serve right from the plank.
Yield: 6 to 8servings.
Jack and Coke Steak
10/31/2005
2 ounces Jack Daniel's Tennesse Whiskey
2 cups Coca-Cola
2 boneless ribeye steaks, 1-inch thick
Salt and freshly ground black pepper
BBQ Rub, recipe follows
1. The night before you plan to cook, press and rub the BBQ rub on both sides of the ribeye steaks.
2. Combine the Jack and Coke in a gallon resealable bag, add the steaks and seal the bag. Place in the refrigerator. Flip them occasionally throughout the marinating time.
2. Prepare the grill for direct cooking at high heat.
3. Remove the steaks from the marinade and pat dry. Sesaon with salt and pepper. Grill to desired doneness.
4. Remove to a platter and let the steaks rest 2 or 3 minutes before serving.
Note: To create a nice crosshatch grill mark pattern on the steaks, place the steak on a 45-degree angle to the grate. After a couple of minutes rotate, not flip, the steak 90-degrees.
BBQ Rub:
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon ground nutmeg
Combine rub ingredients, mix well and store in an airtight container.
O' Shroom's Tangy Chicken
10/20/2005
Boneless Skinless chicken breasts or Pork tenderloin cut into 3/4-inch slices
1 heaping teaspoon mixed pepper blend
Sea salt to taste
1 tablespoon olive oil
1 cup low sodium chicken broth
2 tablespoons flour
2 tablespoons balsamic vinegar
1 rosemary sprig, leaves removed and crushed
1 small onion, thinly sliced
1 8-ounce package sliced mushrooms
1. Cut chicken breasts in half, place in large baggie and flatten with meat mallet to 1/2-inch thick. Sprinkle both sides with mixed pepper blend and salt and press into chicken.
2. Heat oil in skillet over medium high heat. Add chicken and cook, turning once, until no longer pink and juices run clear. Add onions to skillet.
3. Combine broth and flour and mix until smooth. Add mixture to the skillet, stirring around chicken. Add balsamic vinegar and rosemary. Bring to a boil, reduce heat, cover and simmer for 3 minutes. Add mushrooms, stir, cover and cook for 3 minutes, or until mushrooms are tender.
Note: Not a rosemary fan? Use your favorite herb.
Bitey Cube Steaks
10/19/2005
2 cube steaks
1 container egg substitute
1 teaspoon finely minced garlic
15 saltine crackers, crushed
1 tablespoon oil
Steak seasoning blend
1/2 cup finely chopped onions
1 (14.5-oz) can beef broth
2 teaspoons corn starch
1. Heat oil in skillet over medium high heat.
2. Combine egg substitute and garlic in shallow bowl and mix well. Place crackers on a small plate. Dip steaks in egg mixture and then dredge in crushed crackers. Place steaks in skillet and cook for several minutes, turning once. Sprinkle each side with steak seasoning.
3. Remove from skillet and place on dinner plate.
4. Saute onions in same skillet.
5. Combine beef broth and cornstarch and mix until blended. Pour into the skillet with the onions. Cook, stirring, just until the mixture thickens. Pour small amount over steaks and serve remaining sauce on the side.
Steve McLister's Salsa Meatloaf
10/18/2005
2 pounds extra lean ground beef
1 can Ro-Tel Tomatoes
1/4 cup egg substitute
1/4 cup plain bread crumbs
1 teaspoon salt-free garlic and herb seasoning
1 to 2 teaspoons chili powder
1 to 2 teaspoons cumin
finely chopped onions, optional
Thick n Chunky style Salsa
1. Combine ground beef, tomatoes, egg substitute, bread crumbs, seasoning, chili powder, cumin and onions in a bowl and mix well. (Using your hands, mix and toss ingredients fo at least a minute, patting the mixture into a ball several times.)
2. Place meat mixture into a baking dish and pat it into the dish, pattin and smoothing any cracks or holes. Top with ketchup, salsa or tomato sauce, if desired.
3. Bake uncovered for about 1 hour or until meat thermometer inserted in center reads 160-degrees. Drain off any liquid before slicing.
4. Serve with salsa drizzled over top.
Steve McLister's Cincinnati Chili
10/17/2005
1 pound extra lean ground beef
1 medium onion, finely chopped
2 cloves garli, minced
1 cup barbecue sauce
1 cup water
1 tablespoon chili powder
1 teaspoon black pepper
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamon
1 teaspoon salt
1 12-ounce can tomato juice
9-ounces spaghetti, cooked and drained well
For layering:
1 16-ounce can kidney beans, heated
2 onions, finely chopped
1 pound shredded cheddar cheese
Oyster crackers
1. Brown meat with garlic and 1 onion. Drain off fat. Add barbecue sauce and water. Bring to a boil. Add chili powder, pepper, chocolate, cumin, turmeric, allspice, cinnamon, cloves, coriander, cardamon and salt.
2. Cover and simmer at very low heat for 30 minutes, stirring and tasting occasionally. Add tomato juice if is getting too dry to ladle eas8ily.
3. Layer a portion of cooked spaghetti on a plate, top hot chili, then a sparse layer of heated beans, then some chopped conions. Top with cheese while chioli is still warm, and serve immediately with oyster crackers on the side.
Steve's Note: Omit the beans or onions or both for three-way chili or four-way chili (known in Cincinnati lingo as a hay-wagon). Chili is best if reheated after aging for 24 hours in the refrigerator.
Graciela Balderas' Carne Guisada for a Family Style Mexican Dinner
10/10/2005
1 teaspoon oil
1 pound beef, cut into small cubes
1 can diced tomatoes
2 cubes chicken consome or 1 can consome
1/2 teaspoon minced garli
1/2 onion, chopped
1/2 teaspoon salt
Water if needed to thin
Corn tortillas
Rice
Frijoles Guisados (beans)
Texas Dip with tortilla chips
1. Heat oil in a deep skillet over medium high heat and add beef. Fry, stirring frequently, until fully cooked.
2. Add tomatoes, consome, garlic, onion, and salt to the skillet and cook, stirring frequently, until cooked through and blended.
3. Cover and hold in oven at 140-degrees until ready to serve. Serve with corn tortillas, rice and beans. A dip may also be served with chips.
Gracie's Rice
Oil
1 cup rice, 1/2 onion, chopped
1/2 teaspoon garlic
1 can diced tomatoes
1 cube chicken consome
1/2 can tomato sauce
Heat 1 tablespoon oil in stainless steel pan and add 1 cup rice. Stir rice until golden brown. Add water, garlic, tomato, chicken broth, tomato sauce, onion and garlic. Cover and cook until rice is tender and ingredients blended.
Gracie's Beans
1 pound pinto beans
2 tablespoons salt
1 pound bacon
Cover beans with water and boil until tender. Stir in salt. After beans are boiled put them in a stainles pan, with cooked bacon, and smash the beans with a potato masher.
Keep warm until ready to serve.
Texas Dip
3 tomatoes, diced
1 finely chopped onion
1 bunch cilantro, finely chopped
1 can black beans
Juice from 1 lemon
Combine tomatoes, onion, cilantro and beans in a bowl and mix well. Squeeze juice from 1 lemon into the dip and toss. Salt if desired. Refrigerate dip until ready to serve. Serve with tortilla chips.
Chicken Cordon Bleu on the Light Side
10/05/2005
1 teaspoon butter
1 teaspoon olive oil
2 small skinless boneless chicken breasts
1/2 cup fat free chicken broth
2 tablespoons balsamic vinegar
pepper
thinly sliced basil or sage
4 thin slices cooked ham
4 thin slices mozzarella cheese
1 bag baby spinach, washed, drained and patted dry with paper towels
Lemon zest and juice
1. Melt butter, add oil in a skillet over medium heat.
2. Add chicken and cook 5 minutes, reduce heat to medium, turn chicken over, cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes. (While chicken is cooking, briefly sauté spinach in skillet over medium high heat. Sprinkle with lemon zest.)
3. Increase heat to medium high. Stir in broth, vinegar and pepper. Cook uncovered for 1 minute. Top each chicken breast with a sprinkling of cinnamon, slice of ham, then a slice of cheese. Cover skillet and cook until cheese melts, about 3 minutes.
4. Arrange chicken on top of spinach and garnish with lemon zest.
Kebasa Pepper Trio
09/30/2005
1 large Onion, sliced
1 large Green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into 1/2-inch strips
Kebasa Sausage Links
Olive oil cooking spray
Carolina Seasoning (Nodak carries this)
1. Combine onion and pepper strips, spray lightly with olive oil and sprinklw to taste with Carolina Seasoning.
2. Place links on gril, arrange peppers and onions on grill, sprinkle more seasoning on if needed and cook at 350 to 375-degrees.
3. Turn sausage links and toss vegetables occasionally. Cook for approximately 30 minutes.
4. Cut up sausage and serve as appetizers or on a bun.
Note: The Sooner Salsa will be online tomorrow morning as our Saturday Bonus.
Pow Burgers and Salsa
09/29/2005
POW BURGERS
1 pound lean hambuger
2 fresh brats, casing removed and broken up
1-2 tablespoons Bad Byron Butt Rub.
1. Place hamburger in bowl, break up brats and add to the hamburger, and mix in the BBB Rub.
2. Form mixture into patties and cook on grill at 400-degrees for approximately 25
minutes, turning once.
3. Top with slice of baby Swiss. Serve on grilled buns.
Bison Salsa
1 small onion, finely chopped
1 cup chopped fresh cilantro
1/2 cup chopped parsley
1/2 small yellow bell pepper, finely chopped (this is more for the gold color than taste)
1 to 2 tablespoons salad oil, optional
6 to 8 tablespoons lime juice
2 tablespoons distlled white vinegar
2 cloves garlic, finely minced
1/8 teaspoon cumin
1 or 1 1/2 jalapeno, stemmed, seeded and minced
1 cup diced Roma tomatoes or yellow tomatoes, if available
1. Combine onions, cilantro, parsley, oil, lime juice, vinegar, garlic, cumin and peppers in a glass bowl and mix well.
2. Add tomatoes and gently toss. Cover and refrigerate for at least an hour and up to 24 hours. Makes 3 1/2 cups.
Star Spangled Burgers and Tailgating Salsa
09/28/2005
Burgers:
1lb. Lean hamburger
1/2 cup cubed American cheese
1/3 to 1/2 medium onion diced
2 to 3 tablespoons Kikoman soy sauce.
1. Mix all ingredients together and form hambugers about 1 1/2 inches thick.
2. Wrap outer edge with 1 sliced hickory smoked bacon. Secure bacon with toothpick.
3. Cook on grill at 350 degrees aprox. 25 min. Turn once half way through cook time.
4. Serve on grilled hamburger buns with lettuce, tomatoes, onions, etc.
Tailgating Salsa:
2 or 4 cups chopped fresh tomatoes
1/4 to 1/2 cup chopped onion
2 to 4 Jalapeno peppers, seeded and finely chopped
1 tablespoon lemon juice
1 or 2 garlic cloves, minced
1 to 2 tablespoon finely chopped cilantro
1/2 to 1 teaspoon cumin
Salt to taste
1. Combine in a bowl and toss to mix. (Or, place ingredients in a 2-gallon ziploc bag, seal and toss.
2. Place tortilla chips in disposable pan, put on grill, cover and heat for about 5 minutes.
3. Warm chips with salsa.
Pork Barbecue on a Holland
09/27/2005
Pork Barbecue:
1 pork loin roast
Bad Byron Butt Rub
Barbecue sauce (your choice)
1. Rub pork loin with Bad Byron and let stand at room temperature for 30 minutes. Or, put loin in zip lock bag and refrigerate overnight.
2. Cook loin on grill at 350 degrees until it reaches 180 degrees in center. Approx. 2 hrs. 3. Slice into thin slices and place in disposable baking pan, add bbq sauce and place back on grill. Cover with aluminum foil cook on low until sauce heats through.
4. Serve on hoagie buns.
Quick Salsa:
1 can petite diced tomatoes
1 jalapeno, seeded and minced
1 small white onion, finely diced
1 tablespoon finely chopped cilantro
1 tablespoon lemon or lime juice
1/2 teaspoon cumin
1. Combine in bowl and stir to mix. Season with salt and pepper to taste and serve with tortilla chips or on burgers.
Brats, Wranglers and Cole Slaw
09/26/2005
Rueben Brats:
Brats of your choice
1 container sauerkraut
1 can beer
Smoked proveone or swiss cheese, sliced into strips
Thousand island dressing
Brat buns
1. Place 1/2 can beer and the saurkraut in been pot or aluminum disposable pan and place on grill.
2. Cook brats alongside saurkraut.
3. Spread thousand island dressing on brat bun, place brat on bun, top with saurkraut and cheese.
Wranglers on a stick:
1 package original Wranglers
Skewers, soaked in water
1. Grill Wranglers along with the Rueben brats.
2. When Wranglers are nicely charred, spear lengthwise with a wooden skewer (such as a corn dog) and serve with mustard. Or, you can spear the Wranglers with skewers before cooking if you have soaked skewers in water.
Wrangler kabobs:
Original Wranglers
Fresh pineapple chunks
1. Cut Wranglers into 1-inch pieces and slide the pieces onto skewers, alternating with pineapple chunks.
3. Grill until nicely charred.
Tailgating Cole Slaw:
1 bag cole-slaw mix
1/2 bag shredded carrots
1 cup thinly sliced celery
Salt and pepper and splenda or sugar to taste
2 or 3 tablespoons celery seeds
1/2 (8-ounce) bottle Italian dressing
Tabasco Sauce to taste
Combine in a bowl (or 2-gallon ziploc bag) and mix well.
Chocolate Anne Chili
09/20/2005
1 pound extra lean ground beef
1/2 pound sausage, such as Jimmy Dean reduced fat
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 teaspoon cumin
2 tablespoons chili powder
1 can Bush's Texas Style chili beans, undrained
1 can water
1 can dark red kidney beans
1 to tablespoons semi-sweet chocolate chips or 1 ounce baking chocolate, broken up
Garnish: shredded cheese, sour cream, chopped onions, salsa, etc
1. Combine beef and sausage in large saucepan or kettle over medium high heat and brown, stirring frequently. Add onions, garlic, cumin, chili powder, salt and black or red pepper to taste and continue to cook, stirring frequently, until onions are tender and meat is cooked through.
2. Add both cans of beans and water to the mixture and bring to a boil, immediately reduce heat. Add the chocolate to the chili and simmer until chocolate melts and chili is hot.
3. Taste and adjust seasonings.
Note: Canned diced tomatoes may be added to this chili. Garnish with your favorite condiments such as Tobasco, chili peppers, onions, salsa, cheese, etc.
Skillet Meatloaf with Sauce
09/14/2005
Meatloaf:
1 pound extra lean ground beef (93% lean)
1 tablespoon chopped parsley
1/4 cup crumbled feta cheese
1 cup milk
1 cup bread crumbs
1 large egg
1 small bunch green onions
Few Oregano leaves
1/2 cup coarsely chopped kalamata olives
Salt and pepper
1 tablespoons oil
Sauce:
1 tablespoon minced garli
1/2 small onion, diced
Pinch of dried red pepper flakes, optiona
1 (28-oz.) can diced tomatoes, drained
3 or 4 tomatoes, quartered
Salt and pepper
1. Combine meat, parsley, cheese, milk, bread crumbs, egg, onions, oregano, olives, salt and pepper in a large bowl and mix well.
2. Heat oil in a large skillet over medium high heat. Form the meat mixture into small loaves and arrange in skillet. Brown on both sides, about 5 minutes per side, or until cooked to desired doneness.
3. Transfer loaves to a platter, leaving room between each loaf, and keep warm.
4. To prepare sauce: In same skillet over medium heat, cook garlic, pepper flakes and onions for about 1 minute. Stir in olives, canned tomatoes and fresh tomatoes. Stirring ocassionally, cook for 6 to 10 minutes, depending on consistency and texture desired.
5. Spoon sauce between individual meat loaves. Sprinkle with crumbled feta cheese
Note: I always add a pinch or two of sugar or Splenda to tomato based dishes.
Wine Steak with Sauteed Mushrooms
09/13/2005
2 filet mignon steaks, cut in half horizontally
Olive Oil
1 small red onion, thinly sliced
2 smashed garlic cloves or granulated garlic
1 pound mushrooms, sliced
1 bunch flat leaf parsley, stems removed and leaves coarsely chopped
1 large lemon
Dry red wine
1. heat 1 tablespoon oil in skillet over medium high heat, add steaks, season with salt and pepper and granulated garlic. Cook steaks, turning once and seasoning when turned, 3 to 4 minutes per side, or until desired doneness is reached. Deglaze pan with wine. Place separated onion rings on top of steaks, cover and reduce heat to low.
2. Heat 2 to 3 tablespoons oil in nonstick skillet over medium heat. Add garlic and half of the onions to the skillet and saute for 2 or 3 minutes, stirring frequently.
3. Add mushrooms to the skillet and saute until mushrooms are golden. Add 3/4 of the parsley, lemon juice and season with salt and pepper.
4. To serve, transfer steaks to one end of a warm platter, spoon mushrooms with sauce on the other end of the platter, separate the mushrooms and steaks with parsley. Mashed roasted potatoes are wonderful with this entree. Yield: 4 servings.
Pork Chops with Garden Relish
09/06/2005
3 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne
2 to 4 pork chops, boneless and fat trimmed
1/4 cup white wine vinegar
1 tablespoon sugar
2 cups halved grape tomatoes (or quartered cherry tomatoes)
1 to 2 cups frozen corn
1/2 red onion, halved, cut into slices and quartered
1/2 cup finely diced sweet peppers (red or green)
2 to 3 tablespoons finely chopped Italian parsley
1 tablespoon snipped chives
2 tablespoons thinly sliced fresh basil
1. Combine vinegar and sugar in a bowl and whisk until sugar dissolves. Add tomatoes, corn, onion, peppers and fresh herbs to the vinegar/sugar mixture and toss to coat. Season with salt and pepper to taste. Cover relish and refrigerate until chilled. Just before serving, toss gently.
2. To make the rub, combine sugar, salt, cayenne in a small bowl and whisk to blend. Rub the mixture on both sides of pork. Place in a grill pan and cook, turning once, to desired temperature (145-degrees is recommended). Remove from heat, cover lightly and allow to rest for 5 minutes before serving.
3. Serve hot pork with chilled relish.
Shallot Glazed Filet Mignon
09/05/2005
2 Filet Mignon (tenderloin wrapped in bacon) or beef tenderloin cut into 3/4 to 1-inch thick slices
Salt and pepper
1/2 cup balsamic wine
1/4 cup dry red wine
2 shallots, finely chopped
Butter or margarine
1 or 2 oval shaped baking potatoes
Chopped fresh tarragon
1. Spray skillet with nonstick coating, arrange filets in the skillet and place over medium high heat. Season top side of filets with pepper and when turned season second side with pepper and salt to taste. Cook filets to desired doneness, turning only once.
2. Pour the basamic vinegar and red wine into the skillet and reduce by half. Transfer filets to a warm platter and cover to keep warm.
3. Add chopped shallots to the balsamic glaze, add butter to skillet, stir and adjust seasoning.
4. Spoon sauce over each filet. Serve with Tarrragon flavored grilled Potato Planks and grape tomatoes. Garnish with 2 lemon wedges and fresh tarragon.
Grilled Potato Planks: Slice baking potato lengthwise and arrange on a lightly sprayed grill pan. Season to liking and cook, turning once, until grill marks are present on both sides of planks and potatoes are crisp tender. Top planks on the final turn with thinly sliced fresh tarragon (or sprinkle lightly with dried tarragon).
Pork on The Pines' Pineapple Glazed Pork
08/24/2005
1 tablespoon olive oil or Canola Harvest
1 Pork Loin, center cut or tenderloin
1 (12-0z) can frozen pineapple juice concentrate, thawed
1 tablespoon Dijon mustard
1 teaspoon dried and chopped rosemary
1 or 2 teaspoons granulated garlic (depends on taste)
1 teaspoon sugar or substitute
1 can pineaple slices
1 (16-ounce) package frozen green bean medley
Canola Harvest butter or margarine spread
1. In a saucepan over medium heat, combine pineapple juice, mustard, rosemary, garlic, sugar, salt pepper and simmer, stirring frequently, for 3 minutes.
2. Heat oil in skillet over medium high heat. Rub salt and pepper into the loin and place in the skillet. Sear on all sides.
3. Pour just enough sauce over the pork loin to cover, brushing the loin as you pour. (To avoid contamination, pour the sauce onto the raw pork.) Cook, basting the pork and turning it occasionally, until done.
4. To prepare pineapple, grill pineapple slices on both sides in a stovetop grill pan, just until grill marks are on both sides of slices.
5. To prepare bean medley, spread Canola Harvest margarine or butter spread in bottom of pie plate, add green bean medley and roast in a 400-degree oven until hot.
To serve: Place bean medley on a platter, place pork loin on top of beans and arrange grilled pineapple slices on top of pork. Serve warm sauce on the side.
Okie's Onion Steak
08/23/2005
1 tablespoon olive oil
2 tablespoons Canola Harvest Spread
2 red onions, cut into rings
Granulated garlic
Red pepper flakes
4 Eye of Round steaks
Cream of Onion Soup
French Onion Soup
1/2 cup red wine
Fresh oregano sprigs
Fresh thyme sprigs
1. In skillet over medium high heat, combine oil and CH Spread and cook until hot and blended. Add onions and saute until golden. Add 1 to 3 teaspoons garlic and pepper flakes and cook, stirring frequently, just until onions are translucent. Transfer to a baking dish. Do not scrape skillet.
2. In same skillet, sear steaks on both sides, without scraping skillet, and cook for 2 minutes on each side. (If skillet becomes too dry add a teaspoon CH Spread or oil.) Place steaks on top of onions in baking dish. Spoon onion soup mixture over the steaks, reserving half of mixture for sauce. To add more intense flavor, place an oregano and thyme sprig on each steak.
3. Deglaze skillet with 1/2 cup red wine and reduce by half. Add oregano and thyme to the skillet. Stirring, add reserved onion soup mixture to skillet and cook until blended and hot.
Just before serving, remove herb sprigs.
4. Serve in the baking dish, with onion/wine sauce on the side.
Clay Whittlesey's Dried Beef Pheasant Breasts
08/17/2005
4 pheasant breasts, bone attached
1 large can cream of mushroom soup
1 16-ounce carton sour cream
1 pound bacon
1 or 2 jars dried beef (amount depends on pan size)
1. Wrap pheasant breasts with bacon, about three per breast.
2. Line the bottom of a heavy saucepan with dried beef.
3. Combine sour cream and soup in a bowl and mix well.
4.Arrange bacon wrapped pheasant breasts on top of dried beef in saucepan.
Slowly add the cream and soup mixture to the pan, coating the pheasant breasts.
5. Cover and cook in a 300-degree oven for three hours.
6. Serve over a bed of wild or white rice.
Craig Byur's Duck Salamanders (Fajitas
08/16/2005
4 Duck Breasts
Fajita mix
Olive oil
Taco shells (hard or soft)
Lettuce
Tomato
Green Pepper
Black Olives
Sour Cream
Hot sauce
1. Soak duck breasts in water in your refrigerator and change water multiple times to get the blood out.
2. Slice duck breasts into thin stripes. Mix strips with fajita mix and fry in olive oil. Cook until brown on both sides.
3. Use any of the above ingredients to create your favorite fajita!
Lyn's Wagon Wheel Beef
08/04/2005
3 or 4 tablespoons butter, divided
2 tablespoons olive oil
2 or more onions, sliced and separated
1 or 2 large boneless steaks of choice (I used thick Rib Eyes trimmed of fat)
Salt and pepper
1/2 cup bourbon (for more sauce, may add 1/2 cup bourbon and 1/4 to 1/2 cup beef broth)
1 tablespoon sugar if desired
1. Combine oil and 2 tablespoons butter in a flat skillet over medium high heat and heat until butter is melted and blended. (For additional flavor, add whole sprigs of herbs such as rosemary or thyme or whole garlic cloves to the oil. Remove when steak is added to the skillet and use for garnish. Season steaks generously with pepper. Add steaks to the skillet and sear on each side --- for thick steaks, sear on sides also. Fry the steaks, turning once, until browned and medium, about 6 minutes per side. Transfer steaks to plate, cover and keep warm.
2. Add bourbon to the skillet and scrape up any bits that cling to the pan. Allow the liquid to simmer until reduced by half.
3. Add the sliced onions and 1 or 2 tablespoons butter and stir until the butter melts. Reduce the heat and gently simmer until the onions are heated through, 2 to 3 minutes. Season generously with salt and pepper, and sugar if using. Stir in any juices that have run off from the steak.
4. To serve, transfer steaks to a platter and cut into 1/4 to 1/2-inch slices and top with the onions. Serving with sourdough bread is a must!
Lyn's Birthday Chicken
08/02/2005
4 new potatoes, washed, microwaved for 4 minutes, until tender but firm and quartered
Sea salt and Pepper
1 zucchini, quartered lengthwise and cut in half making 8 sticks (if necessary, cut zucchini into thirds)
1 small quartered or thickly sliced sweet onion
3/4 cup thinly sliced carrots or quartered mini carrots
2 ribs celery, cleaned, cut into 1-inch pieces (if ribs are thick, cut in half lengthwise first)
1 tablespoon each: coarsely chopped fresh basil, thyme, oregano and flat leaf parsley
Extra virgin olive oil
8 to 12 chicken tenders or strips, cut from boneless and skinless breasts
1/2 to 1 cup dried crimini mushrooms (or your favorite)
Minced garlic
Chopped onions
1/2 to 3/4 cup white wine
1 to 2 cups chicken broth, depending on the amount of sauce you want
(I use closer to 3/4 cup wine and 2 cups broth, depending on how many I am serving.)
Fresh herbs and lemon wedges for garnish
1. Heat oven to 400-degrees. Spray baking pan with non stick coating.
2. Arrange potatoes on prepared pan, season with salt and pepper. Layer zucchini, onion, carrots, celery and herbs on top of potato quarters. Season lightly with salt and pepper. Drizzle about 1/4 cup oil over the vegetables more oil if needed). Roast vegetables for 10 to 15 minutes, just until crisp tender.
2. Season chicken tenders with salt and pepper and herbs of choice. Add enough oil to a large skillet to cover bottom and heat over medium high heat. Place twigs of herbs in hot oil, if desired, to add a more intense flavor to the chicken. Add the chicken to the skillet and cook for about 2 minutes per side. Add garlic, onions and cook for 1 minute. Add the wine to the skillet, bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir in the chicken broth, bring back to a boil, reduce heat and simmer until chicken is thoroughly cooked through, about 5 minutes.
3. Transfer a large portion of the roasted vegetables to the skillet with the chicken and toss lightly.
4. Treansfer chicken and vegetables to a large platter, pour juices in skillet over the mixture and garnish with parsley or preferred herbs. Serve remaining roasted vegetables on the side or on lettuce with a drizzle of Italian or Ranch dressing! Goes well with French bread.
Apricot Rosemary Pork Medallions
07/29/2005
1 pork loin, cut into 1/2 to 1-inch slices, rubbed with freshly ground salt and black pepper
1 to 2 tablespoons Grape-ola oil
Several sprigs fresh Rosemarry
Basil leaves, optional
1 heaping cup apricot or peach preserves
4 tablespoons spicy brown mustard
1. Combine preserves and mustard in a small saucepan and whisk until blended. Cook until preserves are melted and blended with the mustard.
2. Place oil in skillet over medium high heat, add rosemary sprigs and allow to cook for 1 minute. Arrange pork slices in the skillet and sear on all sides. Transfer one-fourth of the sauce mixture to small bowl and while cooking, brush medallions on both sides with the sauce. Reduce heat to medium and cook until no pink remains. Add basil leaves, if using, and cook just long enough for the leaves to become a bit crispy and the pork registers 150-degrees on an instant-read thermometer.
3. To serve, drizzle pork with remaining sauce or serve sauce on the side. Sauteed vegetables and a small salad will complete this delicious meal!
Pork Tenderloin Goulash
07/27/2005
Bill Tweeten dipping into the Pork Goulash we prepared
1 or 2 tenderloins, cut into chumks and seasoned with salt and pepper
1 each red, yellow and green bell peppers, cut into stirps and oven roasted
4 tablespoons sweet paprika
1 cup water
1 (14-ounce) can tomato sauce seasoned with Italian Herbs
Salt and pepper and sugar or splena, to taste
Brown rice
Tomato wedges, basil, sour cream and/or a sprinkling of paramesan if desired for garnish
1. Place pepper strips on a pan lined with parchment paper, place in 400-degree oven and roast for about 15 minutes, until peppers are charred on the edges. Remove from oven.
2. Heat oil in skillet over medium heat and brown on all sides. Reduce heat to medium and cook, stirring frequently, until no longer pink.
3. Add paprkia and stir until meat is coated. Stir in 1 cup water to de-glaze pan. Add tomato sauce, season with salt and pepper, and cook, stirring frequently, until ingredients are blended and hot. May add 1 teaspoon sugar or splenda.
4. Serve with brown rice and a salad.
Individual Tortilla Bakes
07/25/2005
1/2 ground beef
1/4 teaspoon each dried oregano, cumin and chili powder
1 can black beans, drained, rinsed and lightly mashed with a fork
1/2 onion, chopped
Mexican blend cheese
Pickled banana pepper slices, chopped (for more heat use pickled jalapeno slices)
1 small can sliced black olives
Flour tortillas
Fresh cilantro leaves and diced tomatoes, garnish
1. In small skillet over medium high heat, cook ground beef until no longer pink. Season with salt, pepper, oregano, cumin and chili powder. Continue to cook, stirring, until seasonings are blended into the meat. Drain and set aside.
2. Using a cookie cutter or glas rim, cut circles from the tortillas the size of the ramekin.
3. In ramekins, layer in this order: 1 tortilla, black beans beef, onion, peppers, black olives and cheese. Top ingredients with the tortilla rounds.
4. Line a baking sheet with parchment paper or foil, place filled ramekins on the pan and bake in a 400-degree pan for 12 to 15 minutes, just until hot. Remove from oven, and allow to rest for 5 minutes.
5. Serve ramekins with shredded lettuce, tomatoes, sour cream, salsa and guacamole. (Everyone can garnish their Tortiall Bakes to taste!)
6. Complete the meal with chips and a fruit salad.
Pork Loin Chops, Onions and Apples
07/22/2005
1/4 cup black pepper
1/8 cup lemon pepper
1/8 cup sea salt
1 tablespoon garlic powder
1 or 2 teaspoons Cayenne pepper
1 to 2 tablespoons Old Hickory Salt (Spice Island brand)
1/4 cup dried chopped parsley or cilantro, optional
4 to 6 medium sliced pork loin chops
1 tablespoon butter
2 sweet onions, thinly sliced
1 (or 2) apples, cored and sliced
1 tablespoon honey
1 tablespoon rub or seasonion salt
shredded cheese for garnish, optional
1. To make rub, combine black pepper, lemon pepper, salt, garlic powder, cayenne, hickory salt and brown sugar in a bowl and mix with a whisk until thoroughly blended. Remove 1 tablespoon rub and set aside.
2. Arrange chops on a baking sheet or platter. Massage the rub onto both sides of the meat, generously. Allow the rubbed meat to stand in the refrigerator for an hour or so. Then, place chops in a greased skillet over medium high heat and cook, turning once, until chops are lightly browned and have reached the desired doneness.
3. While chops are cooking, melt the butter in a skillet over medium high heat. Add the onions, separating into rings, to the skillet along with the honey and the reserved 1 tablespoon of rub. Cook, stirring frequently, until the onions start to turn a golden color. Add apples and cook until the onions are caramelized.
4. To serve, pile caramelized onions and apples on a platter for family style dining or for individual servings place on servings on dinner plates. Arrange chops off center on top of the onions. Sprinkle lightly with shredded Mozzarella cheese.
Old Hickory and Ale Meat Balls and Spare Ribs
07/20/2005
Your favorite Meat Balls (We made ours with extra lean ground beef, breadcrumbs, finely minced onions and salt and pepper)
Country style spare ribs (boneless)
Shredded Mozzarella cheese
1 to 1 1/2 bottles brown ale
2 tablespoons sesame seeds, toasted
1/4 cup soy sauce
2 heaping tablespoons brown sugar
2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1/2 sweet onion, finely chopped
1 can pineapple slices, drained and juice reserved
Garlic powder
Old Hickory Smoke Salt
Bottled Barbecue sauce or double the sauce recipe
1.Place meat balls in a large skillet over medium high heat, sprinkle lightly with cheese and cook to brown, turning and rotating meatballs occasionally. Add 1/4 bottle of brown ale to the meatballs and continue cooking until balls are cooked through.
2. To make the BBQ sauce for the meatballs, toast sesame seeds in a saucepan over medium high heat. Stir in soy sauce, brown sugar, toasted sesame oil, garlic, and onions and bring to a simmer. Cook for 3 minutes, add 1/2 of the reserved pineapple juice. Chop 2 pineapple slices and add to the sauce. Simmer for 3 to 5 minutes, until hot and thickened.
3. Pour BBQ sauce over the meatballs, arrange several pineapple slices on top of the meatballs and cook on low for a few minutes.
4.To prepare the country style ribs, season boneless spare ribs with pepper, garlic powder and Old Hickory Smoke Salt on all sides. Dust spare ribs with a light coating flour. Shake off all excess --- this coating must be a mere dusting. Heat 1 tablespoon oil in a dutch oven over medium high heat, add ribs and sear on all sides. Add 1/2 to 3/4 bottle brown ale (depending on how many ribs are in the pot) and bring to a simmer. Cook until tender. Pour BBQ sauce over the ribs and cook for 1 or 2 minutes, until sauce is hot and syrupy.
5. If sauce is doubled, serve extra sauce on the side.
White BBQ Sandwiches
07/19/2005
2 to 4 cups chopped or cubed cooked chicken breasts
salt and pepper
1/3 cup white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon horseradish
1 teaspoon minced garlic
1 to 2 tablespoon minced sweet onion
1 cup mayonnaise
Bagels or buns
Shredded Mozzarella cheese
Celery and carrot sticks
1. In a skillet over medium heat, heat 1 teaspoon oil and 1 teaspoon butter. Add cooked chicken and cook, stirring frequently, just until hot.
2. In a saucepan over medium heat, combine vinegar, lemon juice, horseracish, garlic and onion. Bring mixture to a simmer and cook, stirring frequently, until blended and hot. Reduce heat to low, stir in Mayonnaise and cook until blended and hot --- do not simmer or boil once the mayo has been added.
3. Pour mayo mixture into the chicken and stir to mix well.
4. Place cheese on each of the bagel or bun bottoms, spoon sauce on top of cheese and top with the bagel or bun top.
5. Serve with vegetable sticks.
Sloppy Robs
07/18/2005
1 teaspoon oil
1 pound lean ground beef
1/2 onion, chopped
1/2 teaspoon oil
2 tablespoons minced garlic
1 8-ounce bottle barbecue sauce
1/4 cup honey
1/4 cup Coke, optional
1 bag cole slaw mix
1 jar refrigerated jar Jimmy's cole slaw dressing with pineapple
1. Brown ground beef in oil in a skillet over medium high heat.
2. Heat 1 teaspoon oil in skillet over medium heat, add garlic and cook until garlic is soft. Add barbecue sauce, honey and cola if using. Bring to a simmer and cook for 1 or 2 minutes, until thoroughly blended and hot. Add sauce to the cooked ground beef and cook, stirring, until blended and hot.
3. Combine cole slaw mix and cole slaw mix in a bowl and toss until mixed and cabbage is coated with dressing.
4. Spoon servings of meat and sauce mixture onto heated bun bottoms, spoon coleslaw on top of meat and top with bun top.
Salsa Sirloin
07/13/2005
1 tablespoon olive oil or Canola oil
2 to 4 top sirloin steak strips
2 tablespoons balsamic vinegar
1/4 to 1/2 cup chopped onnion
Chopped green tops from 1 bunch green onions
4 Roma tomatoes, chopped
Salt and pepper
Thinly sliced green onions for garnish
1. Heat oil in skillet over medium high heat. Place steaks in the skillet, season with salt and pepper on both sides and cook steak turning once to desired doneness. Remove to a plate, cover loosely and keep warm.
2. Deglaze skillet with the balsamic vinegar, add the onions and the chopped green onion tops. Stirring, add chopped tomatoes and cook for 1 to 2 minutes. Season with salt and pepper.
3. Remove cover from steaks, spoon salsa over the steaks and serve.
Note: 1 or 2 tablespoons seeded and minced or diced jalapeno, banana, or chile peppers may be added to the salsa while cooking.
Italian Tuna Classic
07/12/2005
2 to 4 tuna steaks
2 to 3 tablespoons finely chopped onion
1/4 cup chopped fresh parsley
1 large can crushed tomato
1/4 cup tomato sauce
Salt and pepper
1/2 to 1 teaspoon sugar
1 to 2 cups frozen garden peas
1. In 1 teaspoon olive oil in a medium saucepan over medium high heat, saute onions. Stir in parsley, tomatoes, tomato sauce and sugar. Season with salt and pepper. Simmer, stirring frequently, for 2 minutes. Stir in the garden peas and cook for 1 minute.
2. In a lightly oiled oven-proof skillet over medium high heat, sear tuna steaks on both sides, seasoning with salt and pepper to taste on both sides, reduce heat and cook to desired doneness.
3. Spoon some sauce on serving platter. Transfer tuna steaks to platter, arranging decoratively. Spoon sauce over steaks and then serve remaining sauce on side. Sprinkle with chopped parsley, if desired. Serve with Italian crusty bread.
Summer Mini-Burgers
07/11/2005
1 pound extra lean ground beef
Salt and pepper
1/2 to 1 teaspoon dried thyme
Whole wheat bread
1 or 2 tomatoes, sliced
1/2 each green, red, yellow bell peppers, cut into thin strips
1/2 small onion, halved, sliced and cut into thin strips
bottled pesto, optional
1. Combine ground beef, salt, pepper, and thyme in a bowl and mix well. Form into small patties, transfer to a lightly oiled skillet over medium high heat and cook, turning once, until thoroughly done.
2. While burgers are cooking, cut rounds from bread slices (I use a small glass or biscuit cutter to cut the rounds for the burgers). These may be toasted. Place on a platter in a single layer.
3. Saute peppers and onion in 1 teaspoon olive oil in a skillet over medium high heat.
4. Place a cooked burger on each bread round. May place a round piece of cheese on burger while it is still hot, if desired.
5. Place a tomato slice on top of burger and then, using tongs, top with sauteed peppers and onions. Add a dollop of bottled pesto or sourcream or dijon mustard on top and place another bread round on top.
Note These mini-burgers are delicious and fun to prepare and eat! Use your favorite condiments, just keep everything in the "mini-mode"! Enjoy!
This recipe works well with ground turkey.
A Big Italian Meal
07/08/2005
1. Fettuccini cooked in water and sprigs of basil, drained and put back into pot.
2. Sauté Canadian bacon strips in hot olive oil, thinly sliced basil leaves and minced garlic.
3. Toss pasta with chopped fresh parsley and Italian cheese blend and toss well.
4. Transfer pasta to a serving platter and top with sautéed mixture.
5. Chiffonode some basil and sprinkle on top of chicken. Garnish with whole leaves or sprigs of basil and tomato wedges.
6. Serve with Italian bread and a salad prepared with Romaine, olives, tomatoes, and olive oil/lemon vinaigrette. Red wine.
Steak Oregano
07/04/2005
4 tablespoons olive oil, divided
2 to 3 teaspoons minced garlic
3 tomatoes, seeded and chopped
3 sprigs oregano plus 1 tablespoon chopped
Salt and pepper
Round or sirloin steak
1. Heat 2 tablespoons of the oil over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomatoes, oregano sprigs, salt and pepper. Reduce the heat and simmer the sauce, partially covered, until the sauce thickens, 10 to 15 minutes.
2. Heat 2 tablespoons oil in a skillet over medium heat. Season steak with salt and pepper. Sear the steak on both sides in the hot oil. Cook for 5 minutes on each side, or until desired doneness. Remove steak from skillet and allow to rest in a warm place for 5 minutes.
3. Cut steak diagonally into thin slices, top with the warm tomato sauce and sprinkle chopped oregano over the top. Garnish with leaves of oregano. Serve with Brown Rice.
Note: Pork Loin steaks or Boneless Pork Chops can be substituted for the steaak.
Orange Glazed Chicken Salad
06/15/2005
Olive oil or Canola oil
2 chicken breasts, boneless and skinless
Salad greens of choice
1/2 cup honey
1/2 to 1 cup chunks of peeled orange
Orange zest for garnish
1. Heat oil in skillet over medium high heat, add chicken breasts, and cook for 4 minutes per side, until no pink remains and juices run clear.
2. While chicken is cooking, place honey and orange chunks in a saucepan over medium heat and cook until reduced slightly.
3. Place lettuce greens on a plate, top with chicken breast and drizzle with orange glaze.
4. Garnish with a few croutons and orange zest.
Baked Salmon with Yogurt Dill Sauce
06/14/2005
Salmon:
2 salmon filets
XV olive oil
Lemon juice
salt and pepper
Yogurt Dill sauce:
1 cup plain yogurt
1 tablespoon dry Ranch Dressing mix
1 teaspoon brown sugar
1/2 lemon, juiced
Pinch of chopped fresh dill
Rub each filet with oil, place in baking pan, season with salt and pepper and squeeze 1/2 lemmon over the salmon distributing the juice evenly.
2. Bake in a 375-degree oven for 20 minutes.
3. To prepare yogurt dill sauce, combine yogurt, dry mix, brown sugar, lemon juice and dill in a saucepan and cook over medium heat, stirring, until well blended and hot (do not boil).
4.Place filets on a plate and drizzle the yogurt dill sauce over the salmon. Garnish with fresh dill.
Spicy Sunbutter Thai Pork
06/06/2005
(Recipe courtesy of Dan Hoffland)
2 boneless pork loin chops (about 5 ounces each), cut into 1-inch cubes
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
4 ounces fresh snow peas
1⁄4 cup sliced sweet red pepper
2 green onions, sliced
3 garlic cloves, minced
1 to 2 teaspoons ground ginger
3⁄4 cup water
1⁄4 cup SunButter
1 tablespoon corn starch
1 tablespoon sugar
1 tablespoon soy sauce
1/8 teaspoon cayenne pepper
Hot cooked rice, optional
Sprinkle pork with salt and pepper. In skillet cook port in oil until juices run clear. Remove and keep warm. In the same skillet, sauté the peas red pepper; onions garlic and ginger for 2 minutes. Return pork to the pan.
In a small bowl, combine the hot water, corn starch, Sugar, Soy sauce and cayenne until smooth. Pour over pork mixture; stir in SunButter; bring to a boil,. Reduce heat; simmer, uncovered, for 1 minute, Serve over rice if desired. Yield: 2 servings.
Lyn's Cajun Chicken
06/01/2005
1. Cook 1/2 pound linguine according to package directions. Reserve 1/2 cup cooking water.
2. In nonstick 12-inch skillet over medium high heat, 2 teaspoons olive oil.
3. Add 1 pound chicken tenders, each cut lengthwise in half. Sprinkle generously with 2 teaspoons Cajun seasoning. Cook 4 minutes or until chicken loses its pink color throughout. Transfer to a plate and keep warm.
4. In same skillet, heat 1 tablespoon oil over medium heat. Add 1 sliced onion, 1 sliced bell pepper, cover and cook 5 minutes or until vegetables are tender, stirring occasionally.
5. Add 4 to 8 ounces coarsely chopped mushrooms, and 1/2 teaspoon salt. Cook, covered, 5 minutes, stirring occasionally.
6. Add 1/2 reserved pasta water and 1/4 cup heavy cream or half & half. Heat to boiling, stirring frequently.
7. Stir in drained pasta and heat through.
8. Transfer mixture to a serving plattteer and top with sliced tomatoes and basi leaves. Season with salt and pepper to taste.
Savory Chicken and Asparagus Saute
05/30/2005
1 tablespoon fresh lemon juice
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon margarine or butter
1 pound skinless, boneless chicken thighs, cut into 1/2-inch slices, or substitute sliced chicken breasts
1 teaspoon grated lemon zest
1 teaspoon chopped dried herb seasoning
1/4 teaspoon salt
1 bunch asparagus (timed and cut into 1 or 2 inch pieces)
4 very thin slices proscuitto, thinly sliced ham or thinly sliced Canadian bacon,
1. Combine lemon juice, chicken broth and cornstarch in a 2 cup measuring cup, whisk to blend and set aside.
2. In a nonstick skillet over medium high heat, melt butter or margarine. Add chicken slices, lemon zest, seasoning and salt. Cook, stirring occasionally, for 4 or 5 minutes, until chicken loses its pink color throughout. Transfer chicken to a bowl and keep warm.
3. In same skillet, add asparagus and cook until crisp tender, stirring frequently. Transfer asparagus to the bowl with the chicken and continue to keep warm.
4. Add chicken broth mixture to same skillet and heat to boiling, stirring. Boil for 1 minute.
5. Return chicken and asparagus to the skillet. Add 4 slices thinly sliced prosciutto, cut into 1/2-inch pieces. Heat just until all ingredients are heated through.
Makes 4 servings
Congress' Seafood Skillet
05/27/2005
1. Combine 1 cup flour, salt and pepper, garlic salt and crushed sage on a plate and mix well. Dredge 4 orange roughy filets in the flour mixture, shake off excess flour.
2. Place 1/2 to 1 pound cooked shrimp in a bowl, pour 1 cup white wine (we used Chardaney)over the shrimp, and toss to coat. Marinate for 5 minutes, tossing once.
3. Heat 1 tablespoon Olive oil in skillet over medium to medium high heat and add floured filets. Cook for 2 minutes per side.
4. Arrange vegetables, such as aspargus spears shitake musrhooms, bell pepper strips and green onions, on either side of the fish filets. Squeeze 1/2 lemon over vegetables.
5. Add shrimp and wine to the skillet and cook for 1 t 2 minutes, just long enough for shrimp to heat through.
6. Serve with Italian Rustic bread.
Beef filets with Shiraz Glaze
05/25/2005
1.In a small bowl, combine
1 cup Shiraz
1/2 cup blueberry vinegar
1 tablespoon Dijon mustard
and whisk until thoroughly blended. Set aside to marry flavors.
2. Meanwhile, season 2 beef fillets with salt and pepper.
3. In a nonstick grill pan or skillet, heat 1 tablespoon olive oil over moderately high heat. Add filets and cook 4 minutes per side for medium rare.
4. Transfer filets to a warm platter.
5. Pour Shiraz mixture into skillet and bring to a boil, whisking, until the mixture is reduced by half.
6. Serve filets drizzled with Shiraz glaze.
7. Serve with roasted or sautéed vegetables.
Kevin Register's Pork Loin Chops with Wine and Chunky Pear Sause
05/24/2005
1. Heat 2 tablespoons olive oil in large skillet over medium heat.
2. Season 2 to 4 boneless pork chops with dried sage, salt and pepper on both sides of chops. Dredge seasoned chops in flour, shaking off any excess.
3. Add pork chops to the skillet and sauté until brown, 3 to 4 minutes per side. Transfer to warm platter.
4. Drain fat from skillet. Add 1 teaspoon butter and when melted, add 2 peeled, cored and chopped pears and sauté over medium heat for 2 to 3 minutes.
5. Stir in 1/2 cup wine, 2 tablespoons sugar and 1 1⁄2 tablespoons finely chopped crystallized ginger. Stir, scraping up any browned bits.
6. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes.
7. Return pork and any accumulated juices to the skillet. Simmer just until cooked through, about 1 minute.
8. Arrange pork on plates. Spoon sauce over.
9. Serve with rice and vegetable sticks.
Kevin Register's Champagne Chicken
05/23/2005
1. Season 2 to 4 chicken breasts with garlic, butter and herbs. Sprinkle with bread crumbs or dust with flour. Place in baking dish and top with lemon slices. Pour 1/4 cup white wine in bottom of a baking dish. Cover loosely with foil or parchment paper.
2. Bake in a 350-degree oven for about 45 minutes.
3. Prepare the champagne sauce during the last 15 minutes of baking time.
4. Place 2 cups sweet or dry champagne in a saucepan, place on medium high heat and bring to a boil.
5. Reduce heat to simmer and add 1 cup whipping cream, whisking constantly. Do not boil. Cook for 5 to 10 minutes, or until thickened and reduced.
6. If sauce is too thin, a small amount of cornstarch or flour and water may be added to thicken. Sauce should flow easily.
7. Place chicken flavored rice on plate, prop chicken against rice and drizzle champagne sauce over the chicken breast.
8. Serve with sliced tomatoes on spring greens.
Artichoke and Spinach Pie
05/19/2005
1. Lightly spray a 9-inch deep dish pie plate with cooking spray. Sprinkle 1/3 cup dry bread crumbs in bottom of pie plate.
2. Heat 1 tablespoon oil in a skillet over medium heat. Add 8-ounces sliced mushrooms and sauté for about 2 minutes.
3. Add to the mushrooms 1-pound baby spinach, coarsely chopped. Stir in 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and coarsely chopped. Add to the mixture 1 cup day-old bread cubes, 1 cup shredded cheddar cheese, 2 beaten eggs and 1/2 teaspoon garlic powder and stir until mixed.
4. Spoon mixture into the prepared pie plate.
5. Bake, uncovered, in a 350-degree oven for 30 minutes. Sprinkle with top of pie with 1/4-cup cheese and continue baking for additional 5 minutes.
Menu suggestion
Spinach Pie
Roasted Chicken Legs
Canned Pears served on bed of Lettuce
Tennessee Diner’s Pork Chops with Mushroom Sauce
05/18/2005
1. Pat 4 pork chops dry and season with salt and pepper.
2. Heat 1 tablespoon butter and 1 tablespoon oil in a 10-inch heavy skillet over medium-high heat.
3. Sauté chops until browned and just cooked through, 3 to 4 minutes on each side.
4. Transfer chops to a platter, cover and keep warm.
5. Reduce heat to medium and add 1 tablespoon butter to skillet.
6. Add 1/2 to 1 thinly sliced (lengthwise) onion and 2 cups sliced mushrooms to the skillet and cook, stirring, until tender, about 3 minutes.
7. Reduce heat to low and stir in 1/3 cup sour cream or 1 carton of plain yogurt, 1/4 water or apple juice, any meat juices that have accumulated on platter, 1 tablespoon herbs, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.)
8. Spoon sauce over chops. Sprinkle paprika over sauce.
Menu Suggestion
Pork Chops with Mushroom Sauce
Brown Rice Pilaf or Baked Potatoes
Diced tomatoes and cucumbers marinated in fat free honey mustard vinaigrette, served in lettuce cups
Sliced bananas and strawberries for dessert
Apple Cream Chicken
05/17/2005
1. In a skillet over medium heat, heat 1 tablespoon oil. Add 2 to 4 chicken breasts to the skillet and cook for 4 minutes on each side or until browned, seasoning with salt and pepper when turned.
2. Combine 1 cup apple juice, 1 teaspoon lemon juice, 1/2 teaspoon dried herbs, salt and pepper in small bowl, whisk well to blend and pour mixture over chicken.
3. Reduce heat and simmer for 10 minutes or until chicken juice runs clear and chicken is no longer pink.
4. Remove chicken from skillet and keep warm
5. Combine 1 tablespoon cornstarch and 1⁄2 cup heavy cream (or fat free half & half) in a small bowl and mix until creamy and smooth. Stir into liquid in skillet.
6. Bring mixture to a simmer, cook and stir for 2 minutes or until thickened.
Menu Suggestion
Apple Cream Chicken
Brown or seasoned rice
Apple slices and Romaine Salad
Favorite Cookies and Milk for dessert
Swiss Steak
05/16/2005
1. Saute 1 diced onion and 2 minced garlic in 1 tablespoon oil in a saucepan over medium high heat.
2. Add 1 (14 1⁄2-ounce) can diced tomatoes, 1 small can diced chilies and salt and pepper to taste and simmer for 5minutes or so, stirring frequently. Reserve.
3. Combine 1 cup flour, salt and pepper to taste in a pie plate and dredge steaks in the mixture.
4. Sear 2 to 4 cubed steaks in hot oil in a skillet over medium high heat.
5. Transfer steaks to a 9x13-inch baking dish. Pour tomato mixture over the steaks just to cover.
6. Heat remaining tomato mixture to serve with the dinner.
Family Menu Suggestion
Swiss Steak
Mashed Potatoes
Green beans
Fruit for dessert
Mushroom Steamed Walleye
05/13/2005
1 jar sliced mushrooms or 1 can stems and pieces mushroooms, undrained
1 onion, finely chopped or thinly sliced
Walleye filets
Salt and pepper, paprika
Lemon slices, if desired
1. Place mushrooms with liquid in skillet over medium high heat, add onions and sprinkle with salt and pepper to your taste.
2. Immediately place walleye on top of mushrooms and onions. Sprinkle with paprika.
3. Place lid on skillet and cook, without removing lid for about 5 minutes. Check walleye to see if it is done.
4. Remove from skillet and plate. Serve with lemon wedges and steamed carrots (or your choice of vegetables.
Note: Jim Mercil shared this recipe with me. He emphasized that this simple and savory recipe can be prepared as an entree in your kitchen at your home or at a fishing cabin. "It's easy enough to prepare as a shore lunch," Jim said. Jim is an avid fisherman and the owner/manager of Speak Easy restaurant in Moorhead.
Mexican Style Walleye
05/12/2005
WDAY Angler Mike Miller joins Lyn in the What's Cookin' kitchen
Walleye
Mild chunky salsa
Onion slices
Lemon slices
Shredded Mexican cheese
Butter
1. Pat dry walleye. Season lightly with salt and pepper.
2. Butter baking pan, dish or foil boat. Arrange walleye in the pan.
3. Layer onions, lemon and part of the cheese on top of walleye and spoon salsa over the walleye, covering.
4. Bake in 350-degree oven for about 30 minutes.
5. Remove pan from oven and sprinkle with remaining cheese.
6. Serve with Spanish rice if desired.
Pan-Fried Walleye
05/11/2005
canola oil
flour
ritz crackers, crushed
flour - couple of cups
yellow prepared mustard
mild hot sauce, bottled or refrigerated
Salt and pepper to taste
large baggies for flour and crushed crackers
paper towels for drying fish and for draining cooked fish
1. Place oil in skillet over medium heat.
2. Place mustard and hot sauce in separate bowls. Place flour and crushed crackers in large separate baggies.
3. Place dry walleye in baggie with flour, shake and dust off excess flour.
4. Dip floured fish in mustard or hot sauce and place in baggie with crushed crackers. Shake gently to coat.
5. Place walleye in skillet with oil and pan fry, turning once.
6. Transfer to a paper towel lined plate to drain excess fat.
7. Serve and eat!
Catalina Walleye
05/10/2005
walleye
Catilena Dressing
Sour Cream
Sliced onions
Butter
Sliced onions
1. Clean and filet walleye. Pat dry and season with salt and pepper. Lightly butter a baking dish or foil boat.
2. Combine Catalina dressing and sour cream and mix well. Coat Walleye with Catalina and sour cream. Arrange in prepared baking dish or foil boat.
3. Arrange sliced onions on top of Walleye. Top with lemon slices.
4. Bake in 350-degree oven for 20 to 30 minutes.
Lemon Pepper Walleye
05/09/2005
Walleye filets
Lemon Pepper seasoning
sliced onions
sliced bell peppers
sliced lemons
butter
aluminum foil
1. Make a "boat" double layer of foil, making sides at least one-inch high. Butter lightly.
2. Arrange Walleye in the boat and sprinkle generously with lemon pepper. Layer onions and peppers on top of seasoned fish.
3. Bake in a 350-degree oven until onions are soft and fish is flaky.
The Chandall Club’s Chicken Dijon
05/03/2005
1 cup fresh bread crumbs, in pie plate
Salt and pepper and dried Parsley
1/2 cup Dijon style mustard, in a bowl
(mix different types of mustard to use up the mustard in the bottom of the jars)
Olive or Canola oil
8 chicken tenders, patted dry or 2 to 4 boneless skinless chicken breast halves
2 pieces thinly sliced deli ham, chopped
Shredded mozzarella
1. Dip chicken tenders in the mustard and then roll in the bread crumbs.
2. Place small amount of oil in skillet over medium high heat. Add the prepared chicken tenders.
Cook 4 minutes, turn, and cook another 2 minutes, until chicken is done
(no longer white and juices run clear).
3. Remove skillet from heat.
Sprinkle chopped ham onto the chicken tenders.
Sprinkle with shredded mozzarella.
Place skillet in the oven and cook, just until the ham is hot and the cheese is partly melted.
4. Transfer chicken tenders to a serving plate
Suggested Menu:
Chandall Club's Chicken Dijon, served on a bed of Spring Greens and lightly garnished with shredded cheese)
Sliced tomatoes garnished with chives
Canned Tropical Fruit sprinkled with 1 teaspoon coconut flakes
Tamburgers on English Muffins
05/02/2005
1 pound ground turkey
2 English muffins, split
1 package Boursin cheese
2 cups Spring Greens Mix
Whole Cranberry Relish
Menu:
Tamburgers
Shredded or Mini fresh carrots
Blueberries in an Angel Food Cake
1.Combine ground turkey with salt and pepper
in a bowl and mix well. Form turkey into patties.
Heat oil in skillet over medium heat and add patties to the skillet. Cook patties, turning once, in skillet until golden brown and completely cooked. Remove from heat.
2. In another skillet, toast muffins, cut side down, just until lightly toasted (or in oven).
Generously spread softened Boursin cheese on toasted muffin.
3. Arrange greens on top of cheese. Place cooked patties on the leaves. Top with more greens,
covering most of the patties. Garnish with cranberry relish.
4. Serve with fresh shredded carrots for crunch and for dessert, an Angel Food Cake with slightly thawed frozen Blueberries (sprinkle blueberries lightly with powdered sugar, if desired.
Lyn and Daryl's Scottish Ribeye
04/27/2005
Daryl starting to cook the Ribeye!
1 tablespoon olive oil
1 thick ribeye steak, patted dry
Seasoned Salt
Garlic salt or powder or minced garlic
Salt and pepper
2 tablespoon butter or margarine, divided
8 ounces sliced Cremini mushrooms, cleaned
4-ounces sliced shitake mushrooms, cleaned
1/4 to 1/2 cup white wine
1. Heat oil in skillet over medium high heat. Add ribeye. Season steak with seasoned salt, garlic and salt and pepper to taste. Sear steak until nicely browned. Place a spoonful of butter on top of steak. Lift with tongs and sear sides of meat, turning to sear all sides. Put steak seared side up. Season second side of meat similar to the first side. Rub another spoonful of butter on steak and and continue cooking until steak is desired doneness. Transfer steak to a platter.
2. Add mushrooms to the skillet and add a spoonful of butter on the mushrooms, cook, stirring frequently. Season to taste with seasonings or herbs. Add wine and cook, stirring, for 1 minute.
3. Pour the mushrroms mixture over the steak. Serve immediately.
Daryl's French Batard Pork Sandwich
04/26/2005
2 short loaves of French bread, batards, or hoagie buns, top split, pulled apart and part of the inner bread removed
Olive oil or Canola oil, just enough to coat bottom of skillet (or use cooking spray)
1 pork tenderloin, slicedYellow or Dijon style mustard, sour cream cream cheese or cheddar cheese
1 onion, peeled, cut in half and thinly sliced
salt
2 tablespoons sugar
Cream Soda
Parmesan Cheese
1. Heat oil in skillet over medium high heat. Add pork slices and saute, turning once or twice. Season to taste with salt and pepper. Add about 1/4 cup cream soda or more as needed to keep pork moist.
2. In another skillet over medium high heat, cook onions, stirring frequently. Add a couple of dashes of salt and sugar. Cook, stirring, until onions are caramelized to a nice golden brown.
3. Place Parmesan cheese in bottom of batard roll. Stuff the roll with pork slices, spooning a bit of the sauce in the pan over the slices. Top generously with the casramelized onions.
4. Serve immediately with a small salad and fruit for dessert.
Bella-Burgers
04/25/2005
WDAY Meterologist Daryl Ritchison and Lyn making Bella Burgers
2 large portabella mushrooms, cleaned and stem removed
Cream Cheese
Dijon mustard
Onions, green peppers, jalapeno peppers, chili peppers
1 pound extra lean ground beef
Salt and pepper
Swiss Cheese slices
Spread cream cheese and/or dijon mustard on the inside of the mushrooms. Layer thinly sliced onions, green peppers, jalapeno peppers or chilis on top.
2. Form ground beef into patties that will fit into the mushrooms. Place the patties in a skillet over medium high heat and season with salt and pepper or lemon pepper or garlic salt. Cook turning once until desired doneness is reached.
3. Place pattie on the prepared mushroom, top with a slice of Swiss cheese and bake in the oven just until the mushroom is hot and the cheese is melted. Serve immediately.
Note: If Al were preparing these burgers, he would definitely add minced jalapeno or diced chili peppers to the ground beef! We found that topping sliced pickled jalapenos to the top of the burger, before adding the cheese, adds a great flavor to these Bella Burgers!
Betty's Best Bar-B-QS
04/21/2005
1 1/2 pounds lean ground beef
1/2 pound ground pork
1/2 onion, chopped
1 cup tomato soup
1/2 cup vinegar
2 tablespoons sugar
2 cloves gaerlic, minced
1 teaspoon chile powder
1 teaspoon Worcestershire sauce
1 bay leaf
1/4 cup water
Topping:
1 cup Miracle Whip
1 cup half&half
1 cup sugar
4 tablespoons vinegar
1/2 bag coleslaw mix
1. Brown ground beef and pork with onions in skillet. Drain greas from skillet.
2. In a bowl, combine soup, vinegar, sugar, garlic, che powder, Worcestershire, bay leaf and water and mix well. Add this mixture to meat and allow to simmer for 1 hour.
2. In a separate bowl, combine Miracle Whip, half&half, sugar and vinegar and mix well. Add cleslaw to the creamy mixture and mix well.
3. Spoon bar-b-q on bottom bun, cover with coleslaw and top with bun (or serve it open-faced!).
Chicken Enchiladas (Quick and Easy)
04/14/2005
2 cups chopped or shredded cooked chicken
1/4 to 1/2 cup chopped onion
2 tablespoons chopped canned chiles
1 cup shredded cheddar cheese, more to taste
1 regular can enchilada sauce
1/2 cup light sour cream
4 to 8 flour tortillas
Garnish with salsa, black olives, avocados, etc
1. In large skillet over medium high heat, combine cooked chicken and onions. Saute until chicken is hot and onion is tender. Stir in chiles and cook for 1 to 2 minutes, stirring frequently.
2. In bowl or 9x13-inch baking dish, combine 1/2 cup cheese, 1/2 cup endchilada sauce and 1/2 cup sour cream and mix well. Pour sauce mixture over the chicken mixture and cook briefly, stirring.
3. Add 1/2 cup enchilada sauce to baking dish, spreading over the bottom of the dish.
4. Spoon chicken mixture down center of flour tortilla, sprinkle lightly with cheese and roll up. Arrange filled tortillas in baking dish.
5. Spoon a little sauce over the enchiladas and sprinkle lightly with cheese.
6. Bake in a 350-degree oven for about 30 minutes.
Serve with desired garnishes.
Another Tator Tot Casserole
04/13/2005
1. In a lightly greased 9x13-inch baking pan, layer the following ingredients:
1 (16-ounce) package frozen mixed vegetables, slightly thawed
1 cup green peas
1 cup shredded carrots
1/2 cup finely chopped onions, optional
Salt and pepper to taste
1 cup shredded cheddar cheese (spread evenly)
1/2 cup chicken or vegetable broth
2 cup chopped cooked chicken
4 cups tator tots
2. Gently mash tator tots and sprinkle with 1/2 cup shredded cheddar cheese
3. Bake in 375-degree oven for 45 minutes. Garnish with sour cream and serve.
Oven Paella
04/12/2005
1 package Yellow Rice Mix with Saffron
1 can artichokes, dranined and sliced
1 cup peas
1/2 cup chopped onion, optional
1 can diced tomatoes, undrained
1 to 2 tablespoons chopped chiles
1/2 teaspoon paprika, more for garnish
salt and pepper
1 1/2 cups chicken broth
4 chicken breasts, boneless and skinless or chicken legs
1. In a 9x13-inch baking pan, combine yellow rice mix, artichoke, peas, onion, tomaotes, chiles, paprika and salt and pepper to taste. Mix well to blend all of the ingredients.
2. In a large skillet sprayed with nonsick cooking spray and briefly sear chicken breasts on both sides. Transfer to top of rice mixture. Sprinkle with additional salt, pepper and paprika.
3. Bake casserole in preheated 375-degree oven for about 45 m9nutes or until chicken is thoroughly cooked and rice mixture is done.
Smoked Sausage Skillet Supper
04/06/2005
7 1/2 ounces precooked low fat smoked sausage ring
vegetable oil spray
1 tablespoon acceptable vegetable oil
1/2 cup frozen chopped onion or 1 medium onion, chopped
1 teaspoon bottled minced garlic or 2 medium cloves garlic, minced
3 cups fat free frozen cubed has brown potatoes or 4 medium potatoes, peeled and diced
14-5 ounce can no-salkt-added stewed tomatoes
4 cups shredded cabbage or coleslaw mix
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or water
1. Cut sausage lenthwise into quarters, then crosswise into 1/4 to 1/2-inch slices.
2. Heat a Dutch oven over medium-high heat. Remove from heat and spray with vegetable oil spray. Add oil and swirl to coat bottom of pot. Put sausage in pot; return to stovetop.
3. Stir in remaining ingredients except wine. Reduce heat to medium-low and cook, covered, for 10 minutes.
4. Stir in wine and cook for 10 minutes, or until potatoes are tender, scraping bottom of pan several times to dislodge any browned matter. Spoon extra juices over meat and vegetables.
Rosemary and Sage Braised Pork Chops
04/05/2005
Rosemary Rub:
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon pepper
Sage Rub:
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed or crumbled sage
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/8 teaspoon pepper
2 butterflied pork chops or 4 boneless pork loin chops, fat removed
Olive Oil spray
1/2 cup water
1. Prepare each of the rubs in a small bowl and stir together the ingredients.
2. If using butterflied chops, cut in half. Sprinkle both sides of each pork chop with rub (your choice - rosemary or sage).
3. Heat a large skillet over medium-high heat. Remove from heat and spray with olive oil spray. Put back on heat and cook pork chops for 2 minutes, or until lightly browned. Turn chops over and cook for 2 minutes.
4. Add water, reduce heat to medium-low and cook for 10 to 15 minutes, or until pork is no longer pink in center. Drain and serve.
Janice Rustad's Beef Stew with Pears
03/30/2005
1 1/2 pound shoulder top blade steak(flat iron)
Flour for coating
Salt pepper to taste
3 medium potatoes
1 bag baby carrots
1 cab ready-to-serve beef broth
1/4 cup tomato paste
2 pears
Parsley
1. Cut steak into 1” pieces and dredge with flour and season with salt and pepper. Brown all sides in a heavy skillet.
2. In a large kettle, cook potatoes that have been cut into 1 1/2 “ pieces, the baby carrots, bay leaf and the beef broth. When fork tender, add the steak and reheat to bubbly hot. If necessary, thicken with additional flour and water mixture. Add pear slices just before serving, letting them heat through but not cook.
3. Garnish with chopped parsley.
Beef Steak with Curried Onion Plum Sauce
03/29/2005
2 sirloin steaks
1 tablespoon olive oil
Salt and pepper
4 green onions, thinly sliced
1/3 cup plum jam or preserves
3/4 to 1 teaspoon curry powder
2 tablespoons salsa
1/4 cup water, if needed for thinning sauce
1/2 cup salted peanuts
1. Heat oil in large heavy nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 10-minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Remove to platter and keep warm.
2. Add green onions to skillet; cook and stir 1 to 2 minutes or until golden. Stir in preserves, salsa and curry powder. Add water; cook and stir until sauce is hot; remove from heat.
3. Spoon sauce over steaks. Sprinkle with peanuts.
Almond Chicken
03/23/2005
4 thighs
1/4 cup Italian Dressing
1 can chicken broth, reduced fat and sodium
2 cups frozen cut green beans
1 cup Minute Rice
orange strips
1/2 cup sliced almonds
1. In a large skillet or saucepan over medium high heat, sear both sides of chicken thighs in 1 tablespoon olive oil. Add dressing and cook, turning once, until thighs are no longer pink and juice runs clear when thighs are cut.
2. Add broth, green beans and rice. Stir to mix.
3. Cover and cook, stirring occasionally, for 8 to 10 minutes.
4. Transfer thighs to a small plate. Spoon rice mixture onto serving platter, prop thighs against the rice (two on each side), sprinkle almonds over rice and chicken. Garnish with orange strips.
Baked Pot 'o Gold (Chicken and Vegetables)
03/16/2005
2 tablespoons dried basil leaves
2 teaspoons seasoned salt
2 teaspoons garllic pepper blend
1 teaspoon dried parsley flakes
2 tablespoons olive oil
4 to 6 small unpeeled red potatoes, cut into fourths
4 celery ribs, cut into 3/4-inch pieces
1 to 1 1/2 cup mini carrots
1 bell pepper, cut into chunks
2 roma tomatoes, cut into fourths for garnish
Heat oven to 400-degrees. Lightly grease bottom of 9x13-inch glass baking dish.
2. Combine basil, seasoned salt, garlic pepper, parsley and oil in a small bowl and mix well.
3. Place vegetables in baking dish and lightly season with salt and pepper. Toss to distribute seasoning.
4. Generously coat chicken pieces with the herb and oil mixture and arrange the pieces on top of the vegetables. (Use all of the herb and oil mixture.)
5. Bake uncovered in preheated oven for about 50 minutes or until juice of chicken is no longer pink and juices run clear.
6. Immediately arrange the tomato wedges on top and serve from the baking dish.
Irish Pork Gems
03/15/2005
1 pork tenderloin, cut into 3/4-inch slices
1 tablespoon paprika
1/2 teaspoon salt
1 large onion, thinly sliced and separated into rings
2 tablespoons sugar
Mashed Potatoes, still hot
1 cup shredded cabbage or cole slaw mix
2 to 4 tablespoons hot milk or light cream
salt and pepper to taste
1 tablespoon butter and chopped parsley
1. Combine paprika and salt in a small bowl and mix well. Sprinkle on both sides of pork slices.
2. Heat small amount of oil in skillet and cook the pork slices until no longer pink in center, about 6 minutes. Transfer pork to a warm platter, arrange them on one side of platter and keep warm.
3. Wipe out skillet with paper towels, place on medium high heat. Place onions in skillet and cook, stirring for 1 minute. Reduce heat and sprinkle sugar over the onions. Cook, stirring occasionally, until the onions are soft, golden brown and caramelized.
4. Using tongs, place a few onions on each slice of pork and then transfer rest of the onions to the center of the platter.
5. Add cabbage to the hot mashed potatoes and stir to mix. Add hot milk, salt and pepper and mix until thoroughly blended. Transfer potatoes to the platter, surrounding the onions. Make a small "hole" in center of potatoes about 1-inch deep (I used back of a spoon). Place butter in the "hole" and sprinkle potatoes with chopped parsley.
Lemon Chicken ala Maggie
03/08/2005
1 cup flour
1/4 cup Paprika
Chicken breasts or chicken pieces
olive oil
1/2 to 3/4 cup lemon juice, more or less to taste
3 tablespoons lemon zest, more or less to taste
lemon slices, 2 per piece of chicken
1 cup Chicken broth, more if needed
about 1 cup brown sugar
Combine flour and paprika in plastic bag, seal and shake to mix. Add chicken and toss to coat.
2. Heat oil in skillet, add chicken and brown on both sides. Transfer chicken to casserole or baking pan. Pour lemon juice into the casserole, adding enough to cover chicken half way.
3. Add enough chicken broth to just cover chicken. Place lemon slices on top of each piece of chicken, and spread brown sugar over each piece.
4. Bake in a preheated 400-degree oven for an hour, or until chicken is done (no longer pink) and very tender.
Note: Maggie says that she sometimes uses chicken pieces such as breasts, legs and thighs and bakes the chicken in a 350-degree oven for up to two hours.
Harbor Walleye Chowder
03/04/2005
1 tablespoon oil
1/3 cup each chopped celery, onion and carrots
1 can Campbell s chunky chicken corn chowder, undiluted
1 (10-ounce) can cream of potato soup, undiluted
1 1⁄2 to 2 cups chicken broth, reduced sodium
1 cup frozen corn kernels
1 cup shredded cheddar cheese
4 to 8 walleye fillets, pan fried and broken into chunks
1⁄2 & 1⁄2 or chicken broth to reach desired consistency
Parsley for garnish
1. Heat oil in large saucepan and add celerys, onions and carrots and sauté just until crisp tender, stirring frequently.
2. Add chowder, soup and broth to the vegetables and cook, stirring frequently, until heated through. Add corn and cheddar cheese and cook until cheese is melted and well blended into the chowder.
3. Carefully, fold in the walleye and cook on low heat for 3 to 5 minutes, stirring often. Be careful and don t over cook or allow to burn on the bottom.
4. Add milk, cream of chicken broth to reach desired consistency. Season with salt and pepper. Garnish with chopped parsley.
Audrey's Spaghetti (spaghetti al pomodoro
03/01/2005
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 ribs celery, diced
2 large (28-ounce) cans Italian peeled Roma tomatoes (we used plum tomatoes)
1 bunch basil leaves, divided
Virgin olive oil
1 box pasta, cooked al dente
Fresh Parmesan (Reggiano)
1. Put the diced onion, garlic, caarrot and celery in a saucepan. Add both cans of tomatoes and half of the basil, stirring. Cook over medium heat. Add a long drizzle of olive oil and simmer on low for 45 minutes, watching carefully and stirring frequently.
2. Turn off the heat and let the sauce rest at least 15 minutes. Serve over pasta cooked barely al dente (still has a tiny bit of a snap at the core).
3. Serve with Parmesan and remaining basil, cut with scissors into a glass dish to prevent bruising or blackening.
Note: Tony McRae found this recipe in "Audrey Hepburn: An Elegant Spirit", a book written by her son Sean Hepburn Ferrer.
Smothered Potatoes
02/24/2005
4 large baking potatoes, baked and cut into wedges
3/4 pound extra lean ground beef
1/2 pound lean ground pork
1/2 cup diced green peppers
1/2 cup diced sweet onions
1 (15 1/4-oz.) can sloppy joe sauce
1 to 1 1/2 teaspoon sugar
Heaping tablespoon bermuda onion dip or sour cream with chives
Salt and pepper
Shredded iceberg lettuce
1 or 2 cups shredded Colby Jack Cheese
garnish with dip and tomato wedge
1.Cook beef and pork in skillet over medium high heat until lightly browned. Add peppers and onions and cook until meat is well done and vegetables are tender.
2. Stir in Sloppy Joe Sauce, bring to a boil, reduce heat and simmer for 5 minutes. Stir in dip or sourcream.
3. To serve, cover serving plate with thin layer of shredded iceberg lettuce. Arrainge 2 to 3 potato wedges in center of lettuce, spoon sloppy joe mixture over the wedges, top with a dollop of dip and garnish with a tomato wedge.
Peas and Ham in a Biscuit
02/23/2005
1 teaspoon oil
1/2 chopped onion
1 to 2 tablespoons flour
1/2 to 1 pound diced cooked ham
1 (10-oz.) pkg. frozen baby green peas in butter sauce (lowfat)
6 tablespoons fat free half & half
!/2 cup shredded cheese
4 to 6 freshly baked biscuits
1. Heat oil in skillet or saucepan, add onions and saute until tender. Add ham, stirring, and cook for a minute or two. Sprinkle 1 tablespoon flour over the mixture, stirring to mix well. Add 3 to 4 tablespoons cream and cook until mixture starts to thicken.
2. Cook peas in sauce according to package directions and then add to the ham mixture, stirring and cooking until blended. Add remaining cream. Stirring often, cook until blended and desired consistency. Add half of the cheese to the mixture, stir, and remove from heat.
3. Break biscuits in half, spoon peas and ham on bottom half, sprinkle with cheese, and top with the biscuit top.
4. Serve with a simple lettuce and tomato salad.
Note: Amounts of cheese, cream and flour depends on the consistency of the misture and cheesy flavor desired.
Yield: 4 to 6 servings, but easily doubled.
Beef Skillet
02/22/2005
1/2 cup chopped onions
1 pound extra lean ground beef
1 (14 1/2-ounce) can diced or stewedd tomatoes
1 (8-ounce) can whole kernel corn, undrained
1 (3-ounce) package Ramen noodles, pork or beef flavor
1. Cook ground beef and onnions until beef is browned and onions tender. Drain any fat.
2. Stir in undrained tomatoes, undrained corn andthe seasoning packet from noodles.
3. Breakk up the noodles and stir into the beef mixture. Bring to a boil, reduce heat, cover and simmer for 6 to 8 minutes or until noodles are tender.
4. Serve with a salad.
Crab Casserole (Favorite from the Archives)
02/18/2005
1 pound mock crab, flaked
2 tablespoons butter or margarine
4 tablespoons flour
2 cups milk or half and half (fat free)
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 slightly beaten eggs
1/2 to 1 tube Ritz crackers, crushed
1/2 stick margarine or butter
Cheese and sliced green onions, for garnish
1. Melt butter in a saucepan over medium heat. Add flour, whisking, to make a roux. Whisk in milk, cook and whisk until thickened. Add cheese, salt and pepper, ad eggs, stirring until cheese is melted and mixture is creamy and smooth.
2. Spread crab in a 9x13-inch pan, pour cheese mixture over the crab meat.
3. Combine crackers and margarine and stir to make a topping. Sprinkle evenly over the casserole. Sprinkle lightly with cheese and green onions, if desired.
4. Bake at 350-degrees for 25 minutes.
Cheesy Chicken Casserole
02/17/2005
1 (10 3/4-oz.) can condensed cheddar cheese soup
1 cup shredded sharp Cheddar cheese
1/2 cup milk
Dashes of hot pepper sauce, to your liking
1 (14-oz.) pkg. frozen broccoli florets, thawed and drained
1 cup cubed or strips of cooked chicken
2 t 3 tablespoons butter, melted
Heaping 1 cup crushed buttery crackers, such as Ritz, Hi-Ho, Captain's Wafers
1. Heat oven to 350-degrees and spray a 1 1/2-quart baking dish with nonstick cooking spray. (We used a Fiestaware deep-dish pie plat and it fit perfectly.)
2. Combine soup, cheese, ilk and pepper sauce in a large bowl and blend well. Gently stir in the chicken and florets.
3. Combine butter and crackers in a bowl and mix well. Sprinkle evenly over top of casserole.
4. Bake for 35 minutes or until bubbly and topping is golden brown. 4 to 8 servings.
Note: This recipe is easily doubled.
Time-saving Taco Bake
02/16/2005
1 pound lean ground beef
1 bell pepper, cut lengthwise into thin strips and then halved
1/2 cup chopped onions
1 (11-ounce) can yellow and white corn
1 small can chopped green chiles
1 (1.25) pdg taco seasoning mix
1 (8-ounce) jar taco sauce
3 cups coarsely crushed tortilla chips
2 cups shredded Mexican blend cheese
To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole, optional
1. Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain.
2. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook o3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce . Remove from heat.
3. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 cup cheese and top evenly with remaining cup of chips.
3. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.)
4. Bake covered in a preheated 375-degree oven for about20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 cup cheese over the top.
Jambon Bake
02/15/2005
2 or 3 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped celery
1/2 cup chopped green bell pepper or Anaheim
1/2 cup chopped onion
1 1/2 cups chopped cooked ham
1/2 pound kielbasa, halved lengthwise and sliced
1 cooked chicken breast, cubed - optional
1 (28-ounce) can crushed tomatoes
1 (14 1/2-ounce) can beef broth (reduced fat and low sodium)
1/2 cup water
1 teaspoon Cajun seasoning, more to taste
1 1/4 cups uncooked regular long-grain white rice
Heat oven to 375-degrees.
2. Cook bacon in large ovenproof skillet or saucepan over medium high heat until cooked and crisp, stirring often. Add chopped celery, onion and pepper to pan and saute until crisp tender, stirring occasionally.
3. Add ham, kielbasa and chicken, if using, tomatoes, broth, water and Cajun seasoning to the skillet and mix well. Bring mixture to a boil, stir in rice.
Place lid on skillet and bake for 30 minutes or until rice is tender. (Or, spoon mixture into a sprayed 9x13-inch baking dish baking dish and cover with foil.) Remove lid, stir and serve.
4. Serve cooked shrimp on the side.
Peach Glazed Pork for Two
02/10/2005
1 small jar peach preserves
1/8 cup white wine vinegar
1 tablespoon brown sugar
1/2 jalapeno, seeded and minced
1 tablespoon grated fresh gingerroot
2 tablespoons orange or lemon juice
1 peach, cut into wedges
1 teaspoon Canola oil
2 loin chops, 3/4-inch thick
1. Combine preserves, vinegar, jalapeno, gingerroot and juice in a saucepan and whisk to blend. Cook mixture over medium heat until bubbly and syrupy. Reduce heat to low and stir frequently. Transfer 1/4 of mixture to a bowl.
2. Heat oil in grill pan or skillet over medium high heat. Place chops in the pan and cook, turning several times and brushing frequently with preserves mixture in the bowl (using it all), until golden and cooked through, about 20 minutes.
3. While chops are cooking, dice two peach wedges and add to the preserves mixture in the saucepan. Bring mixture to a boil and remove from heat, stirring frequently.
4. To serve, Transfer chops to individual plates. Spoon preserves mixture onto chops. Garnish with cilantro leaves and serve with peach wedges on a lettuce leaf topped with a small dollop of mayo.
Note: A small baked potato goes well with this entree.
Halibut with Charred Tomato Relish
02/09/2005
Relish:
1/2 small red onion, diced
2 chipotle chile in abobo sauce, finely chopped
(from an 11-ounce can that is located in the Mexican Food section of your supermarket)
2 tomatoes, haved crosswise
3 tablespoons finely chopped fresh cilantro
2 tablespoons olive oil, divided
2 halibut steaks
Dash of cumin and cayenne, optional
1. Heat 1 tablespoon oil in a skillet over medium high heat. Place Halibut steaks in skillet, brushing oil onto the top of steaks. Cook, turning once, until lightly golden and cooked through, about 8 minutes.
2. While halibut is cooking, heat 1 teaspoon olive oil in a small grill pan over medium high heat, brushing to make sure ridges are coated with the oil. Place tomato halves cut side down on the grill pan and cook for about 5 minutes, until the tomatoes are charred.
3. Transfer the tomatoes from the grill pan to a cutting board and chop, being careful because they will be hot.
3. In a small bowl, combine diced onions, chipotle, remaining oil and cilantro and mix well. Stir in the chopped charred tomatoes.
4. To serve, place halibut on individual plates and top with charred tomato relish. Serve with a nice green salad and brown rice.
Ham Steak for Two
02/08/2005
Oil
1 to 1 1/2 pound slice fully cooked center cut ham, 1/2 to 1-inch thick
1/2 red onion, sliced
1 (8-ounce) can crushed pineapple, drained
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeno
1 tablespoon lime or lemon juice
1 can whole or sliced potatoes, drained
1 cup mini carrots
1. Add a very small amount of oil to grill pan or skillet, brushing to coat ridges. Brush both sides of ham lightly with oil and place in hot pan or skillet. Arrange onions around ham. Cook, turning ham once, for 10 to 15 minutes. (Ham may be broiled 4 to 6 inches from heat, turning 2 to 4 times.)
2. In small bowl, combine pineapple, marmalade, cilantro, jalapeno, juice and mix ingredients well. Season with salt and pepper to taste.
3. To serve, transfer ham to a platter. Place potatoes and carrots in grill pan with pan juices and stir briefly, cooking just long enough to heat through. Place potatoes and carrots on each end of ham slice. Spoon pineapple mixture in center of ham.
Pan Grilled Chicken with Melon Relish
02/07/2005
Chicken:
2 chicken breasts, brushed with oil
1/2 to 1 teaspoon ground cumin
dash of Cayenne pepper
2 tablespoons lemonade concentrate
Melon Relish:
3/4 cup pienapple tidbits or chopped fresh
3/4 cup chopped Honeydew mellon
3/4 cup chopped cantelope
1 small jalapeno, seeds removed and finely minced
1/2 teaspoon ginger
3 or 4 tablespoons lemonade concentrate
12 - 14 fresh cilantro leaves
To prepare Chicken: Place chicken breasts in a lightly oiled grill pan. Sprinkle each breast with cumin and cayenne. Cook, turning once and seasoning second side with salt and pepper to taste. Cook until juices run clear. Shortly before removing from pan, drizzle lemonade concentrate over each breast.
To prepare Melon Relish: Combine pineapple, honeydew, cantelope, jalapeno, ginger, cilantro and lemonade concentrate in a bowl and stir to mix well.
To serve: Place chicken in center of plate, a few cilantro sprigs on one side and spoon a generous portion of the melon relish on top and side of chicken.
Chicken and Carrots Skillet
02/02/2005
1 teaspoon butter and 1 teaspooon olive oil
4 boneless skinless chicken pieces (breast halves or thighs)
1/2 cup apple juice
1 pound package baby carrots
2 tablespoons honey mustard
1/2 cup honey-roasted peanuts
1. Heat butter and oil in a nonstick skillet over medium high heat. Add chicken and cook, turning once, until chicken is browned on both sides, about 8 minutes. Add apple juice, reduce heat to medium, cover and cook for 5 minutes. Add carrots, cover and cook for 5 minutes or until chicken is fork tender and its juices run clear.
2. With slotted spoon, transfer chicken and carrots from the skillet to a platter, cover and keep warm.
3. Add mustard to the liquid in the skillet and whisk, scraping any bits from the bottom of the skillet. When well blended, spoon mustard sauce over the chicken and carrots.
4. Sprinkle peanuts over the chicken and carrots and serve immediately.
Makes 4 servings.
Sauteed Salmon with Corn Salsa
02/01/2005
1 (11-ounce) can whole kernel corn or Mexi-corn, well drained
1 small tomato, seeded and diced
1⁄2 jalapeno, seeded and minced
1/2 red onion, finely chopped
2 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon ground cumin
2 tablespoons lime or lemon juice
1 teaspoon honey, optional
1 tablespoon olive or canola Oil
2 salmon fillets
1/2 teaspoon pepper and 1/2 teaspoon cumin
1. Combine corn, tomato, jalapeno, onion, cilantro, cumin, limejuice, and honey in a bowl and mix well.
2. Pat dry Salmon fillets. Season both sides with cumin and pepper.
3. Heat oil in skillet over medium high heat. Arrange fillets in the skillet and cook for 6 to 8 minutes, turning only once. On the last turn, sprinkle fillets with 1/2 of the corn salsa.
4. Arrange fillets on platter, Spoon salsa and pan juices from the skillet onto each fillet, sprinkle with salsa, garnish with cilantro sprigs and lemon or lime wedges.
Cod Packets with Shallot Butter
01/27/2005
3 tablespoons butter, softened
1 lemon, halved crosswise and squeezed of juice
2 tablespoons finely chopped shallots
4 to 8 nice, large outer Romaine leaves
2 to 4 pieces cod fillets
Lemon Twists, wedges or thin slices for garnish
Serve with long green beans and shredded carrots or sauteed, steamed or roasted asparagus
1. Preheat oven to 450-degrees.
2. Coat inside of 7x11-inch glass or ceramic baking dish with 1 tablespoon butter.
Cut 2 or 4 slices from lemon half and then squeeze juice from lemon halves from into the pan.
3. Combine 2 tablespoons butter, 1 teaspoon lemonjuice, shallot & salt and pepper
in a bowl and mash with a fork or spoon until creamy and blended.
4. Bring a large saucepan of salted water to a boil, add Romaine leaves, cook 30 seconds.
Immediatey, transfer with tongs to a bowl of ice & cold water to stop the cooking process.
Drain lettuce on paper towels and cut out the ribs.
5. To make our packets, spread out 1 lettuce leaf lengthwise on a work surface.
Place another leaf on top of the first leaf, overlapping enough to cover any holes.
6. Season cod fillets with salt and pepper.
Preparing one at a time, place cod fillet crosswise in center of Romaine.
Spread top of cod with one-fourth of the shallot butter.
7. Carefully, wrap Romaine over fish to form a packet --- don’t worry if ends are exposed.
Transfer to baking dish and repeat with number of packets you are preparing. Top each packet with a lemon slice.
8. Cover with wax or parchment paper, then tightly cover baking dish with foil, and Bake in until center of packets are just firm to the touch, about 15 minutes.
Place cod packets on serving plates and pour pan juices over packets. Makes 2 to 4 servings.
Serve with long green beans and shredded carrots or asparagus.
Asparagus Parmesan with Roasted Chicken
01/26/2005
1 pound small to medium asparagus spears, rinsed and trimmed of woody ends
3 tablespoons extra virgin oil
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan Cheese
3 strips of Proscuito, separated and chopped
Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.
1. Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat.
2. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended.
3. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat.
4. Sprinkle chopped proscuito or ham around the asparagus, but not on top.
5. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference.
6. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes.
7. Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with proscuitto bits. Makes 4 servings.
Note: Served with roasted chicken, our asparagus parmesan definitely belongs in our "Smart Food, Fast Category", but it also fits into our "After Five Gourmet Category" and "Simple, but Elegant Category". Our meal today is savory, delicious and has a lovely and elegant presentation.
El Paso Style Pork Chops
01/25/2005
1 jalapeno pepper, stemmed and thinly sliced
Hot: Do not remove seeds / Mild: remove seeds
1/2 cup to 1 cup finely chopped onion
2 thick, boneless, center cut pork chops, timed of fat
1 tablespoons oil
1 clove garlic, smashed
1 can crushed tomatoes in puree
(Or 1 can diced tomatoes and 1 tablespoon tomato puree)
Mashed potatoes made with chopped parsley
1. Season pork chops with salt and pepper to taste.
2. Heat oil in skillet over medium-high heat. Sear pork chops on both sides, including browning edges of pork chops, about 3 minutes pre side. Transfer chops to plate and keep warm.
3. Reduce heat to medium and add onion, jalapeno and garlic to the skillet. Brown lightly, stirring frequently, about 3 minutes. Stir in tomatoes and season with salt and pepper to taste. Return chops to the skillet, on top of the sauce, cover and cook until chops are cooked through, about 5 minutes.
4. Spoon sauce on individual plates and top with pork chop.
Add a spoonful of mashed potatoes and your favorite vegetables.
Warm tortillas or warm crusty bread are needed to sop up the sauce!
Yield: 2 servings, but easily doubled or tripled
Ricotta Pasta Bake
01/20/2005
1 pound Rigatoni pasta
1 pound fresh spinach
(or use 1 or 2 (10-0z.) frozen boxes, thawed and squeezed of all liquid)
1 1/2 cups fresh ricotta, part skim
8-ounces light sour cream
1 tablespoon fresh lemon juice
4 eggs, lightly beaten
1 cup grated or shredded Parmesan
2 tablespoons chopped fresh dill
Salt and black pepper
1. Preheat oven to 350-degrees. Cook pasta in lightly salted boiling water until al dente. Drain well. Transfer to a lightly greased 9x13-inch baking pan, spreading evenly.
2. Blanch the fresh spinach in boiling water and drain well. Squeeze with hands or in paper towels to remove excess liquid. Coarsely chop the spinach and spread evenly over the pasta.
3. Combine ricotta cheese, sour cream, lemon juice, eggs, Parmesan, dill and salt and pepper in a bowl and mix well with a whisk. Pour mixture over the spinach and pasta, spreading gently and evenly. Sprinkle with Parmesan, if desired.
4. Place pan in oven and bake for 30 minutes or until golden. Remove from oven and let it stand in the pan for 5 minutes before cutting.
5. To serve, place squares or wedges of the pasta bake on plate with a small and simple tomato salad. / About 8 servings
Note: I like to sprinkle top with shredded Parmesan for the crusty look and texture.
Elegant Pan Fried Halibut
01/19/2005
1 tablespoon olive oil
1 tablespoon butter
3 limes, peeked abd skuced
Several whole sage leaves
6 to 8 ounces firm white fish such as Halibut
Salt and pepper
1. Combine oil and butter in a large skillet over medium high heat and when hot and melted, add lime slices and cook for 1 minute on each side. Add the sage leaves and cook for another minute. Remove limes and sage from the skillet and drain on paper towels.
2. Add the fish to the same pan and cook 3 to 4 minutes on each side or until tender. Season fish on both sides with salt and pepper. Transfer to paper towel to drain.
3. To serve, place several lime slices on plate, place fish on top of the lime slices and using tongs, top fish with sage leaves.
4. Serve crisp baked potato slices and few lettuce leaves on the plate. A nice tangy sauce or lime mayonnaise is also nice on the side (Just mix 1⁄2 cup mayonnaise with lime zest or juice for a nice mayonnaise sauce for fish.)
Yield: 2 to 4 servings
Hot Chicken with Grilled Lemons and Couscous
01/18/2005
4 to 6 pieces of chicken
(such as wings, thighs, legs)
1 to 2 tablespoon olive oil
Coarsely ground black pepper
2 lemons, halved
1 box couscous
(prepared according to box using chicken broth)
2 tablespoons butter
2 tablespoons shredded lemon rind
2 tablespoons raisins
2 or 3 tablespoons chopped sage leaves
1⁄2 cup slivered almonds
1. Brush chicken with oil and sprinkle generously with pepper. Place chicken on a reheated grill pan and cook for 3 to 4 minutes on each side or until cooked through.
2. Place the lemons on the grill pan, cut side down, and cook for 1 to 3 minutes.
3. Place butter in a large frying pan over medium heat. Add the lemon rind, raisins, sage and almonds and cook for 5 minutes or until the almonds are lightly toasted, stirring frequently. Add the couscous to the pan and toss to combine.
4. To serve, pile the lemon couscous onto the plates and top with the grilled chicken and grilled lemons.
Yield: 4 to 6 servings
Mediterranean Style Baked Chicken
01/17/2005
8 to 10 pieces chicken such as thighs, legs, breasts, wings
1 can pitted black olives, drained
1/2 to 3/4 cup pimento stuffed green olives
1/2 to 3/4 cup pitted Calamata olives
1/2 cup cocktail onions, not martini style
4 to 6 garlic cloves, smashed (optional)
1/2 cup chopped flat leaf parsley
3 tablespoons grated lemon zest
1/2 pint grape tomatoes
Sea salt and coarsely ground black pepper
2 tablespoons olive oil
1. Preheat oven to 400-degrees. Rinse the olives with water to remove the excess salt.
2. Rinse and dry 8 to 10 pieces and place the chicken in a lightly greased baking pan or dish, skin side up and scatter smashed garlic over the pieces.
3. Combine the olives, parsley, lemon zest, tomatoes, pepper, salt and olive oil in a bowl and toss to mix. Spoon the mixture over the chicken pieces.
4. Bake for about 50 minutes, until the chicken is golden and cooked through.
Note: Smashed potatoes go well with this chicken bake.
Yield: 4 to 8 servings
Halibut Steak with Leftovers
01/13/2005
Using ingredients on hand and leftovers, this Halibut Steak is turned into a delicious entree with a beautiful presentation. Smart Food, Fast!
1 boil-in-bag rice
About 1/4 cup light sour cream
Combination of chopped herbs, such as dill, chives and parsley (flat leaf or curly)
1 small piece red onion, finely chopped
salt/pepper
Green salad
Grape tomatoes and black olives to decorate entree
Halibut steak, grilled, baked or pan fried
Wasabi mustard
Chives for garnish
1. Combine rice, sour cream, herbs and onion in a bowl and stir to mix well. Season with salt and pepper. Divide equally between plates.
2. Place leftover salad on plate with rice and drizzle lightly with Parmesan Italian dressing, or whatever you have in the fridge.
3. Position halibut steak crosswise on top of rice and salad.
4. Drizzle a very fine line of Wasabi mustard lengthwise in center of halibut. Top halibut steak with long chives on each side of the wasabi.
5. Arrange tomatoes and olives alternatly around the plate.
Lime Sauteed Shrimp with Pasta
01/12/2005
1 tablespoon olive oil
1 pound uncooked shrimp, peeled and deveined
1 yellow bell pepper, cut into strips
1 bunch green onion, sliced into 2-inch pieces
1 pint grape tomatoes (or cherry tomatoes, halved)
1 cup Lawry's Tequila Lime Marinade with Lime Juice
1/4 cup chopped parsley
12 tto 16-onces low carb Linguini, cooked and drained
Chopped parsley and 2 limes sliced into 8 wedges
1. Marinate shrimp in 1 cup marinade. Heat oil in skilleet over medium high heat. Drain shrimp shrimp, add to skillet and saute until shrimp turns pinkish orange. Sprinkle lightly with lime marinade.
2. Add peppers and onions and saute briefly, until vegetables are crisp tender. Stir in tomatoes, sprinkle with lime juice marinade, add chopped parsley and saute for 1/2 minute.
3. Transfer well drained pasta on a platter, sprinkle with parmesan and toss well.
4. Spoon shrimp mixture onto the pasta, garnish with parsley sprigs and serve.
Menu suggestion: Lime Sauteed Shrimp with Pasta, iceberg and tomato salad, Italian bread and a nice white wine.
Bourbon Glazed Ham
12/22/2004
Ham:
1 spiral cut Hormel 81 Ham
Cloves, if desired
1 cup bourbon (Jack Daniels Black Label)
2 cups dark brown sugar
1 tablespoon dry mustard
Pineapple slices
Orange slices
Bourbon Raisin Sauce:
2 1/2 cups water
1 cup raisins
1/2 cup dark brown sugar
2 1/2 tablespoons cornstarch
2 teaspoons dry mustard
4 tablespoons cider vinegar
1/2 teaspoon grated lemon peel (zest)
1 1/2 tablespoons lemon juice
4 tablespoons butter, cut into small cubes
Ham:
1. Place ham in a roasting pan (may be placed in pan or on rack) and bake in a preheated 325-degree oven for 1 1/2 - 2 hours. Remove ham from oven and increase heat to 400-degrees.
2. Cut 1/4-inch deep cuts in a diamond design and insert cloves at 1-inch intervals or at the diamond points, if desired. Brush ham with 1/4 cup bourbon.
3. Combine brown sugar, dry mustard and 1/4 to 1/2 cup bourbon in a bowl and whisk well to blend. Pour or pat the mixture evenly over the ham (Some of the glaze will drip into the pan).
4. Arrange orange slices and pineapple slices on the ham and secure with toothpicks, if necessary
5. Lightly baste the oranges and pineapple with pan drippings.
6. Cover ham lightly with the foil forming a small tent over the ham, return ham to the oven, and bake for 20 to 30 minutes , until sugar mixture has melted and formed a glaze. Baste ham two or three times during the 20 to 30 minutes.
7. Place ham on a platter and decorate with grapes, apples and oranges.
Note: I pour about 1/4 cup of bourbon in the bottom of the roasting pan when baking the ham. For this recipe, I prefer Jack Daniels Black Label which is a Tennessee Whiskey --- it creates a milder and smoother taste.
To make the Bourbon Raisin Sauce:
1. Combine water, raisins, and sugar in a saucepan and bring to a boil.
2. Combine cornstarch and dry mustard in a small bowl and whisk to blend.
3. Add vinegar, lemon peel and lemon juice to the cornstarch mixture and mix well.
4. Slowly add the cornstarch mixture to the raisin mixture, stirring constantly. Continue stirring until thickened and bubbly. Cook for 2 minutes more.
5. Immediately add butter, if using, and cook, stirring until butter is melted. (This sauce is at its best when butter is added!)
6. Serve hot, over sliced ham.
Note: If you want a thinner sauce, add more water or a bit of bourbon during the cooking process --- before adding the butter.
Christmas Eve Casserole
12/20/2004
Eggs & sausage casserole garnished as a Holiday wreath.
1/2 cup chopped onions
1 1/2 pounds Sage seasoned Sausage
1/2 cup finely chopped onions, optional
1 8-ounce jar Cheez Whiz
Dash of Cayenne pepper
8 to 12 large eggs
1/2 cup shredded Cheddar or Colby Jack cheese
1 small can diced jalapenos, well drained
1 bunch thinly sliced or chopped green onions
1 bunch fresh parsley, finely chopped
or 1 large bottle dried parsley
1 cup finely diced tomatoes or fresh salsa
1 star fruit, thinly sliced (Cut one end piece about 1-inch thick for garnish.)
1. Fry sausage and onions, if using, in oiled skillet over medium heat, stirring frequently to break it into small chunks. Drain well on paper towels.
2. Melt Cheez Whiz in saucepan over medium heat, stirring frequently. Stir in cayenne pepper to taste.
3. Whip eggs with a whisk until mellow yellow in color and thoroughly blended. Pour into skillet over medium heat. Season with salt and pepper to taste. Add 2 to 4 tablespoons milk or cream. Gently and stirring occasionaly, scramble the eggs.
4. Scatter diced jalapenos over the bottom of a very lightly oiled round casserole or a FiestaWare round serving bowl. Layer ingredients in the casserole in this order: Sausage; green onions, if using; scrabled eggs; Cheez sauce; and a light sprinkling of Colby Jack, if desired.
5. Bake in a 350-degree oven for about 20 minutes. Remove from oven and cool for 5 minutes.
6. Decorate the top of the casserole to resemble a wreath: Generously sprinkle finedly chopped parsley around the edge of the casserole to create a "greeen wreath; spoon tomatoes or salsa in center of the parsley (keep it round); make a bow with a green chive, green onion top, thinly sliced lengthwise, or a red bell pepper and place at "top" of wreath on the green parsley; and place the end piece of the star fruit in center of casserole, cut side up. See photo above.
Note: Serve with fruit cocktail in individual cups, biscuits and sparkling apple juice.
Barbecue Shrimp on a Holland
12/02/2004
1 pound raw shrimp, peeled, deveined, rinsed and drained
3 tablespoons orange marmalade
1 teaspoon honey
Dash of Tabasco
Pinch of Old Hickory Smoked Salt
1 (8-ounce) bottle barbecue sauce
Bacon, partially cooked or cooked
1. Combine marmalade, honey, Tabasco, salt and barbecue sauce in a bowl and whisk to blend.
2. Place shrimp into the barbecue mixture and toss to coat.
3. Wrap half of the shrimp with partially or fully cooked bacon (great way to use leftover bacon).
4. Preheat grill for 15 minutes. Place shrimp on the grill, brushing with the barbecue mixture, then discard the barbecue mixture.
5. Grill shrimp for about 16 minutes, until shrimp is pink and tails are pinkish-orange.
Jeff's Note: A quick shrimp idea is to spray a pound of cooked, shelled and deveined frozen shrimp with olive oil and sprinkle generously with garlic salt. Grill for 15 minutes.
Fajitas on a Holland
12/01/2004
8 flour tortillas
1 red bell pepper, cut lenthwise into strips
1 yellow bell pepper, cut lenthwise into strips
1 orange bell pepper, cut lenthwise into strips
1 green bell pepper, cut lenthwise into strips
1 large onion, cut lenthwise into strips
2 to 4 jalapenos, cut lenthwise into strips
1 to 2 pounds top sirloin, cut into thin strips
Fajita seasonning (Jeff uses McCormick's Fajita Dust dry)
Brushless Bry
1. Combine peppers, onion and sirloin in a bowl and pour on the fajita seaoning. Toss with forks to coat ingredients with seasoning mix. Set aside for 30 minutes (Jeff suggests at room temperature and I prefer setting it in the fridge --- either way works).
2. Preheat grill for 15 minutes.
3. Transfer the meat and vegetable mixture to the gril, spray with burshless bry and cook for about 30 minutes.
4. Heat tortillas and make the fajitas!
Grilled Pork Loin Roast on a Holland
11/30/2004
1 Pork Loin, timmed of excess fat but leaving thin layer
1 tablespoon olive or canola oil
1 tablespoons paprika
1/2 tablespoons garli powder
1 teaspoons salt
1 teaspoon black pepper
1/2 to 1 teaspoon red cayenne pepper
1 to 2 teaspoons Old Hickory Smoked Salt
1/2 teaspoon lemon grass, optional
1/4 to 1/3 cup brown sugar
1. Combine paprika, garlic powder, salt black and red pepper, Hickory salt, lemon grass and brown sugar in a bowl and whisk to blend.
2. Spoon the oil onto the pork and rub, spreading evenly.
3. Using your hands, rub the "Rub" mixture into the pork loin, massaging well. Allow to stand for 15 to 30 minutes.
3. Cook on a preheated grill until pork has an internal temperature of 160-degrees.
Notes from Jeff:
1. A dry rub is a combination of dry spices usually consisting salt and sugar with added spices and/or herbs to give the mixture a distinct flavor. A dry rub gets its name from the way it is commonly used. Before cooking, the rub is first sprinkled onto the meat, fish or poultry and then massaged, "rubbed", into the tissue along with some type of oil, mustard or other moist product. Although, some prefer to use only the rub and omit the massaging altogether.
2. To make a dry rub suitable for beef steaks: Combine 12 tablespoons dry mustard, 3 tablespoons dried oregano leaves, 4 tablesapoons chili powder, 2 tablespoons garlic powder, 2 tablespoons salt and 1/2 teaspoon each of black pepper and red pepper in a jar with screw top lid, cover tightly and shake until thoroughly blended. Sprinkle on both sides of steak and pat it "into" the steak. Grill to your liking!
3. Texas Rub:4 tablespoons ground black pepper
2 tablespoon Kosher or Sea salt, 2 tablespoon sugar, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon dried parsley, 2 tablespoon chili powder and 2 teaspoon oregano in a jar with a screw top lid and shake well. May be stored for two weeks. Good for beef, pork, poultry.
4. All Purpose Rub: Combine 1 cup sugar, 1/4 cup seasoned salt,1/4 cup garlic salt, 1/4 cup celery salt, 1/4 cup onion salt, 1/2 cup paprika
3 tablespoons chili powder, 2 tablespoons ground black pepper, 1 tablespoon lemon pepper, 1 teaspoon dry mustard, 1/2 teaspoon ground thyme, 1/2 teaspoon cayenne in a bowl, whisk and transfer to a sifter or sieve and sift of shake through the sieve into a bowl. Store in a jar. With this rub, SPRINKLE onto the meat, don't rub it into the meat.
4. Barbecue rub: Combine 2 tablespoons Salt, 2 tablespoons Sugar, 2 tablespoons Brown sugar, 2 tablespoons Ground cumin, 2 tablespoons Chili powder, 2 tablespoons Black pepper -- freshly cracked, 1 tablespoon Cayenne pepper, 4 tablespoons Paprika in a bowl and whisk to blend. Store in a sealed container (such as a jar with tight fitting lid or resealable plastic bag) in a dry place.
5. Rub for Chicken: Combine 1 tablespoon salt, 1/2 tablespoon coarsely ground black pepper, 1/2 tablespoon (packed) brown sugar, 1 teaspoons garlic powder, 3/4 teaspoon cornstarch, 3/4 teaspoons onion powder, 1 teaspoon lemon-pepper seasoning with garlic and onion, 1/2 teaspoon chili powder, 1/2 teaspoon cayenne pepper in a bowl and whisk to blend.
Extreme Makeover of a Turkey
11/22/2004
1 Jennie-O Oven Ready Turkey in a Bag
1 roasting pan
Fruits and vegetablesto "style" the turkey as a centerpiece or presentation
Cook Jennie-O Oven Ready turkey according to package directions.
Place cooked turkey on a large serving tray. In the cavity of the bird, fill with fresh cranberries, arrange flat-leaf parsley in the cranberries. Around the turkey, fill generously with kale. Arrange fruit such as apples, small oranges and grapes on and nestled in the kale. To make orange cups filled with cranberry sauce, cut 2 to 4 navel oranges in half, hollow out the halves and fill with homemade cranberry sauce. Nestle the filled orange halves among the fruit and kale. Finally, sprinkle fresh cranberries over the turkey.
Note: This makes a lovely centerpiece for your Thanksgiving table or buffet. My suggestion is to roast two turkeys --- using one as your centerpiece (described above) on Thanksgiving day and leftovers for the days following. Carve the second turkey in the kitchen and arange on a nice serving platter to be served at the table or on the buffet.
Each of these recipes make 1 sandwich but multiplies easily!
Turkeywich
2 slices wheat bread, very lightly toasted
Thinly sliced turkey (leftover turkey is best)
1 slice Provolone or Cheddar cheese (best if thinly sliced)
Butter and Mayonnaise or Miracle Whip
Butter one side of lightly toasted bread slice. Arrange turkey on toast and top with cheese. Broil just long enough to slightly melt cheese. Slather mayonnaise or Miracle Whip on second slice of toast and put sandwich together.
Thanksgiving Sandwich
2 slices firm white bread
2 tablespoons cream cheese, room temperature
1 green onion, thinly sliced
2 tablespoons cranberry sauce
Thinly sliced "leftover" turkey
Grainy mustard such as Gulden’s
Lettuce leaves
Leftover stufing or deressing, optional
Mayonnaise
Spread 1 slice of bread with the cream cheese. Sprinkle with onion. Spread with the cranberry sauce. Add small amount of stuffing/dressing if using. Top with the turkey. Spread slight film of mustard over the turkey. Top with the lettuce. Then spread mayonnaise over the second slice of bread. Put the sandwich together and cut in half.
Nichols' Favorite Turkey Sandwich
2 slices fresh white or wheat bread
Mayonnaise or Miracle Whip
Butter or Canola Harvest butter spread
Thinly sliced leftover turkey, white or dark
Salt and pepper
Homemade cranberry sauce on the side
Slather mayonnaise or Miracle Whip on one slice of bread and spread thin film of butter on second slice. On the the Mayo or MW slice, arrange the turkey slices and season generously with salt and pepper. Top with buttered bread slice, cut diagonally and eat! We like to serve a generous serving of homemade cranberry sauce on the side.
Boston Illegal Baked Beans
11/12/2004
2 teaspoons oil
1 cup of equal amounts of diced carrots, onions, and celery
1 package Lil Smokies (cocktail weiners), cut into chunks
1 tablespoon brown sugar
1 teaspoon mustard
1 (16-ounce) can Boston Baked Beans
1 (16-ounce) can dark red kidney beans
1. Heat oil in skillet and add carrots, onions and celery. Saute until tender. Stir in the Smokies. Add brown sugar and mustard and stir well, cooking until thoroughly mixed and hot.
2. Place the Boston Baked Beans and Kidney beans into the top of a double boiler. Add the vegetables and Smokies mixture to the beans and stir to mix. Stir and cook for about 5 mimutes. Best if allowed to cook in refrigerator and reheated.
Note: The reason I use a double boiler is because you can set the top of the double boiler (that contains the bean mixture) onto a saucepan of boiling or simmering water, keeping the beans hot without worrying about burning them! Cool, eh? If you have any cooking or kitchen or home tips, email them to me --- lnichols@wday.com.
Desperate Housewives' Shrimp and Pasta Entree
11/11/2004
1 pound large raw shrimp, ahelled and deveined
2 tablespoons walnut oil, devided
salt and pepper
1 small jar whole radsted bell peppers
1/2 cup to 1 cup pitted kalamata olives
4 tablespoons tomato puree
cooked and drained pasta of choice
Pecorino Romano or Parmesan cheese, grated
lettuce leaves, washed and dried
1. Heat 1 1/2 tablespoons walnut oil in skillet over med high heat. Add shrimp and saute until almost done. Salt and pepper shrimp and then remove from skillet.
2. With a paper towel, carefully wipe the skillet clean. Add 1/2 tablespoon oil to the skillet. When oil is hot, add the peppers and olives and saute until hot. Stir in the tomato puree.
3. Return the shrimp to the skillet and cook for 3 minutes.
4. To serve, place pasta on a platter, sprinkle cheese over the pasta. Arrange lettuce leaves on top and arrange shrimp and sauce on the lettuce leaves. Sprinkle lightly with pepper, if desired. Serve with crusty bread rolls.
John Manikowski's Walleye Hash Browns
11/10/2004
1 pound walleye fillet
2 medium Yukon potatoes, peeled and julienned
1/2 cup frinely chopped red onions
1/4 cup heavy cream
2 tablespoons flour
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan
1 teaspoon Canola oil
4 tablespoons unsalted butter
1. Grill fillet 4 or 5 minutes on each side, until firm and opaque. Allow to cool, then flake the fillet and set aside.
2. Gently mix the flaked fillet, potatoes, onion, cream, flour, mustard and Parmesan in a large mixing bowl.
3. On a cutting board, shape the mass into a large patty, being careful not to break it apart. It should resemble an oversized pancake.
4. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Using two spatulas, carefully place the patty into the skillet. Saute over medium heat until brown, about 10 minutes.
5. Gently turn the patty and dot with the remaining butter. Saute 10 minutes longer, or until the potatoes are fully browned.
6. cut into four wedges and serve while hot.
Note: This recipe is written as it is presented in John's book, but when he prepared it on What's Cookin, he actually built the "patty" in the skillet. Either way it works well and it is delicious.
Andy 's New York Pork Chop
11/09/2004
1 (1-inch) thick pork chop
1 to 3 teaspoons olive oil
4 tablespoons each finely chopped celery, jalapeno pepper or green bell pepper and onion
1/4 cup sherry
2 tablespoons pickled jalapeno slices, hot or mild
1 tablespoon chopped parsley
1/4 to 1/2 cup bottled salsa
1. Heat oil in skillet over medium high heat. Sear pork chop on both sides. Season both sides with salt and pepper to taste. Cook to almost desired doneness. Push chop to one side of skillet.
2. Add celery, pepper and onion to the skillet and saute until crisp tender. Pour in the sherry and pull the chop back to the center of the skillet, moving it around to evenly distribute the vegetables.
3. Add the peppers, a few more onions if desired, and parsley to the skillet.
4. Spoon the salsa over the pork chop and cook just long enough for the salsa to become hot.
Chef Bernardo's Tuna with Cuban Style Salsa
11/08/2004
Olive oil
2 tuna steaks
Salt and pepper
4 tablespoons lemon juice, divided
2 tomatoes, seeded and finely chopped
1/2 cup each finely chopped onion, bell pepper, celery
2 cups frozen corn
1. To make salsa, heat about 1 teaspoon and 2 teaspoons oil in a skillet over medium heat. Add onions, celery and pepper and saute for about 2 minutes. Stir in corn and cook for about 2 minutes. Season with salt and pepper to taste.
2. Add tomatoes and cook for 1 minute. Add 2 tablespoons lemon juice and remove from heat.
3. Heat 1 tablespoon oil in bottom of heavy skillet over medium high heat. Season tuna steaks with salt and pepper on both sides. Place seasoned tuna in hot skillet and sear on both sides, cooking each side for about 2 minutes. Spoon 1 tablespoon lemon juice over each steak before removing from skillet.
4. Place tuna steaks on plate and spoon salsa over and around steaks.
Bryce’s Italian Blushing Bow Ties
11/04/2004
1 (16-ounce) package bow tie pasta, cooked and drained
2 or 3 tablespoons butter (no less than 2)
1/4 cup flour, whisked
2 cups milk
1 1/2 cups grated Parmesan cheese, divided
1 (15-ounce) can diced or crushed tomatoes
Salt and pepper
1.Melt butter in a large saucepan over medium heat. Whisk in the flour an cook, whisking, for about 3 minutes.
2. Stir in the milk and bring to a simmer and cook, stirring, until thickened.
3. Stir in 1 cup Parmesan and tomatoes and stir well. Season with salt and pepper (heavier on pepper than salt) to taste. Simmer, stirring frequently, for about 5 minutes.
4. Add the bow ties to the sauce mixture and stir to combine. Cook, stirring frequently, for about 3 minutes, until heated through.
5.Transfer pasta and sauce to a pasta platter and garnish with parsley, basil, or green onions.
6. Serve with warm Italian-style peasant bread. Place remaining 1⁄2 cup grated Parmesan in a small bowl and serve on the side. Fresh vegetables go well with this pasta, such as carrots, celery, tomatoes, etc.
Adam’s Spanish Tuna Dinner
11/03/2004
2 tablespoons ground cumin
1 talespoon dried oregano
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
1/8 teaspoon red cayenne pepper
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 to3 tablespoons olive oil
2 tuna steaks, about 1-inch thick
2 mangos, peeled and chopped
1 small red onion, finely chopped
2 or 3 tablespoons finely chopped cilantro
1 Anaheim or banana pepper, seeded and finely minced
1/4 cup lime juice
1/2 to 1 teaspoon sugar (depends on your taste)
Salt and pepper
1.To make spicy rub, combine cumin, oregano, peppers, chili powder, salt, and garlic powder in a small bowl and
whisk. Add olive oil and whisk until blended.
2.Spread half of the blended rub on toth sides of the tuna steaks. Place the tuna steaks on plate and refrigerate until ready to cook (within an hour or two).
3. Heat a grill pan over medium high heat, oil it well and place seasoned tuna steaks on grill pan. Cook 2 to 5 minutes, turn, and cook for additional 2 to 5 minutes, or until desired doneness is reached. (If tuna is overcooked, it will become dry.
4. To prepare salsa, combine manog, onion, cilantro, pepper,k lime jjuice, sugar and salt and pepper to taste in a bowl and toss gently, but well.
5. To serve, place tuna steak on serving plate and spoon salsa over the top of the tuna.
6. Serve with extra salsa and lightly sauteed carrot and celery sticks. Pasta may be served.
Eric’s Asian Stir Fry Dinner
11/02/2004
1 tablespoon grated ginger
1 cup light soy sauce
1/2 cup rice vinegar
1/2 cup orange juice
2 or 3 tablespoons brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced garlic
1/2 to 3/4 pound beef, pork or chicken, cut into stir-fry strips
2 teaspoons cornstarch
1/4 cup sauce (see below)
4 sliced green onions
2 cups vegetables, such as sliced bok choy, broccoli florets and/or carrots
1.To make sauce, combine ginger, soy sauce, vinegar, orange juice and sugar in a jar, seal with lid and shake vigorously. Store in refrigerator for up to a month.
2.Heat oil in wok, add garlic and cook, stirring, until fragrant. Add the beef strips and stir-fry until beef browns. Push the beef to the sides of the wok.
3. Combine the cornstarch and sauce in a small bowl and whisk until well blended. Add the sauce mixture and onions to the wok and stir. Stir the beef into the mixture and continue cooking until well mixed.
4. Add the vegetables to the wok and stir fry until crisp tender and all ingredients are well mixed.
5. To serve, place cooked and drained rice, rice noodles or warmed chow mein noodles on a platter and pour the stir fry over the top, mounding slightly.
Note: Serve on a wooden plate with chopsticks. And, don’t forget the fortune cookies ...
Eric’s Asian Stir Fry Dinner
11/02/2004
1 tablespoon grated ginger
1 cup light soy sauce
1/2 cup rice vinegar
1/2 cup orange juice
2 or 3 tablespoons brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced garlic
1/2 to 3/4 pound beef, pork or chicken, cut into stir-fry strips
2 teaspoons cornstarch
1/4 cup sauce (see below)
4 sliced green onions
2 cups vegetables, such as sliced bok choy, broccoli florets and/or carrots
1.To make sauce, combine ginger, soy sauce, vinegar, orange juice and sugar in a jar, seal with lid and shake vigorously. Store in refrigerator for up to a month.
2.Heat oil in wok, add garlic and cook, stirring, until fragrant. Add the beef strips and stir-fry until beef browns. Push the beef to the sides of the wok.
3. Combine the cornstarch and sauce in a small bowl and whisk until well blended. Add the sauce mixture and onions to the wok and stir. Stir the beef into the mixture and continue cooking until well mixed.
4. Add the vegetables to the wok and stir fry until crisp tender and all ingredients are well mixed.
5. To serve, place cooked and drained rice, rice noodles or warmed chow mein noodles on a platter and pour the stir fry over the top, mounding slightly.
Note: Serve on a wooden plate with chopsticks. And, don’t forget the fortune cookies ...
Cassie’s Shrimp with Spinach Sauté
11/01/2004
1 tablespoon minced garlic
1 tablespoon each butter and oil
1/4 cup each chopped celery, onion, carrots
1 pound peeled, deveined large shrimp
2 tablespoons sherry
2 to 4 tablespoons lemon juice
Salt and pepper
1.Heat oil and butter in large skillet over medium high heat. Add celery, onion and carrots and sauté until crisp tender. Season to taste with salt and pepper. Reduce heat to medium and add garlic and sauté until garlic is almost golden and fragrant (don’t burn).
2.Add shrimp and cook, stirring, until they turn coral or pink. Stir in the sherry and lemon juice.
3. Remove pan from the heat and stir in parsley.
4. To make Spinach Sauté: In large skillet, heat about 1 tablespoon walnut oil. Add 1 pound baby spinach and sauté just until it starts to wilt. Sprinkle with lemon juice.
5. To serve, place cooked and drained pasta of choice on serving platter. Using tongs, lift spinach from skillet to top of pasta. Arrange shrimp on top of spinach and spoon juices and vegetables from skillet over the shrimp.
Pirate's Delight
10/27/2004
1 box macaroni and cheese mix
milk and butter
1 cup mixed peas and carrots
4 to 6 bun length hot dogs, uncooked
yellow mustard
1. Prepare macaroni and cheese according to package instructions, using milk and butter.
2. One inch from end of weiner, cut through hotdog lengthwise (making sure you leave 1-inch at one end of the hot dog --- this becomes the "head"). Turn hot dog one quarter and repeat the lengthwise cut. repeat until you have four strips of hot dog still attached to the head of the hot dog. Cut each strip lengthwise so you have 8 strips hanging from the "head".
3. Place water (about 1-inch) into a skillet and bring to a simmer. Carefully arrange hotdogs in the water and bring to a boil. When hot dogs are done, remove "octupus dogs" from the hot water and drain.
4. To serve, spoon macaroni and cheese into a bowl or on a plate, forming a smal mound. Using yellow mustard or ketcup, dot two eyes on "head" of the "octupus dogs" with yellow mustard and if wanted, make a mouth with the mustard. Nestle the Octupus Dogs on top of mounded macaroni and cheese, with the 8 legs flowing over the sides of the macaroni and cheese.
Jack '0 Peppers 2004
10/26/2004
4 Yellow, orange, red and/or green bell peppers
1 to 3 teaspoons Oil
1 pound ground mild Italian sausage
1/4 to 1/2 cup mix of finely chopped celery, carrot and onion, optional
1 package red beans and rice mix
1/2 cup shredded cheddar cheese
1. Cut tops off the peppers and clean out seeds and membrane of each pepper.
2. Heat oil in skillet and add the vegetable mixture, if using. Saute until tender. Add meat and cook until browned and crumbled.
3. Prepare the beans and rice according to package directions. Add to the meat, mix well and continue cooking until cooked through and well blended.
4.Spoon bean, rice and meat mixture into the peppers, filling and packing to the top.
5. Arrange peppers on a baking sheet and bake in a preheated 325-degree oven for about 20 minutes, until peppers are tender. Sprinkle cheese over tops of peppers, place tops on peppers and cook for additional 5 to 10 minutes or until cheese melts.
Note: In the red What's Cookin cookbook, there is an earlier version of Jack 'O Peppers. The filling recipe is different ...
Big Al's Hot Barbeque on a Bun
10/20/2004
1 pound extra lean ground beef
1 pound ground Italian sausage
1/4 to 1/2 cup finely minced onion
1 or 2 jalapeno peppers, seede and finely minced*
1 slice bacon, chopped
1/2 jalapeno, halved, seeds and stem removed
1/4 cup grape jelly
1 (8-ounce) bottle barbecue sauce
1 tablespoon brown sugar
1.Combine ground beef and sausage in a large skillet over medium high heat and cook, breaking up large pieces, for 2 minutes. Add minced peppers and while stirring, cook until meat is nicely browned.
2. To make sauce, Combine bacon and pepper pieces in a small saucepan or skillet and cook until bacon renders fat and jalapeno pieces are starting to soften. Add grape jelly and cook, stirring, until jelly melts. Stir in barbecue sauce and brown sugar and cook until blended and hot. Remove pepper pieces.
3. Add sauce to meat mixture and simmer until all is blended and hot.
4. Grill or toast buns and spoon barbecue mixture onto buns and serve with pickles spears, potato salad and plenty of beverage.
Amy Ruley's Salmon Dinner
10/18/2004
2 salmon filets
2 bacon slices, chopped
1/2 onion, very finely chopped
1 teaspoon curry
1/4 cup sour cream
2 tablespoons Major Grey's Chutney
1/8 cup lemon juice
1. Place bacon in oven proof skillet over medium high heat and cook, stirring, until fat starts to render. Add chopped onions and cook just until onions start to turn golden. Place Salmon in skillet and brown on one side, turn salmon and place skillet in preheated oven and bake until salmon starts to flake.
2. To make sauce, combine currin, sour cream, chutney and lemon juice in a small bowl and mix well. Pour into a small skillet over low heat and cook, stirring constantly, until hot and blended.
3. Place salmon on plate, top with half of the bacon and onions from skillet and spoon chutney sauce over the salmon.
4. Serve with sauteed shredded carrots.
Note: May rub top side of salmon with 1 teaspoon brown sugar before placing in oven.
Craig Bohl's Pork Stir Fry
10/15/2004
Health Conscious and Delicious.
1/2 trablespoon olive oil
1 leek, thinly sliced and washed and dried
1/4 teaspoon dried oregano
1 teaspoon minced garlic
1 boneless pork chop, cut into thin strips
1/2 teaspoon toasted sesame oil
2 cups broccoli florets
1 1/2 cups sliced yellow squash*
1 lemon, sliced and ut into wedges
Fresh basil leaves
Cooked rice
1. Heat olive oil in wok over medium heat. Add leeks and garlic. Stir fry for 2 minutes or until leeks are tender. Pusk leeks up on the sides of the wok.
2. Add toasted sesame oil to bottom of wok and when hot, add pork strips and stir fry until pork is no longer pink. Add broccoli and squash. Stir fry for 3 minutes, until vegetables are crisp tender, adding more oil if necessary..
3. Transfer stir fry to a serving platter garnished with lemon wedges.
4. Serve with hot cooked rice or warm crisp noodles. Serves 4 to 6
*To prepare the squash, peel the squash in 1/4-inch thick strips and cut the stips in 1-inch pieces.
Green and Yellow Chicken Stri Fry
10/11/2004
Bison Head Coach Craig Bohl cooking with Lyn
1 tablespoon sesame oil or olive oil
2 teaspoons grated gingerroot
2 garlic cloves, finely minced
1 or 2 boneless skinless chicken breasts, cut into thin strips
1/4 cup reduced sodium and fat free chicken broth
1 yellow bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
Cooked rice or noodles
1. Heat oil in wok or skillet over med. high heat.
2. Add the gingerroot and garlic and stir fry for about 10 seconds. Add chicken strips, season with salt and pepper to taste, and stir fry until chicken is white, no longer pink and the juices run clear.
3. Add broth and heat to boiling. Add peppers and cook for 3 to 5 minutes, until crisp tender.
4. Stir in Hoisin sauce and cook just until all is heated. Serve with rice or noodles
Maroon and Gold Roasted Vegetables
10/06/2004
1/2 pound beets, washed, ends trimmed and thinly sliced
1/2 pound yellow squash, washed, ends trimmed and thinly sliced
2 tablespoons olive oil
1/2 teaspoon kosher salt
2 teaspoons herb blend
Olive oil
1 teaspoon minced garlic
1 cup diced red onions
2 chicken breasts, seasoned to liking
1. Heat oven to 450-degrees.
2. In one bowl, combine beets half of the oil, salt and pepper. Toss gently and arrange in a baking pan without crowding the slices.
3. In another bowl, combine squash and half of the oil, salt and pepper. Toss gently and arrange in a baking pan without crowding the slices.
4. Place both pans in oven and roast until soft on inside and browned on the outside.
(you can test with a wooden skewer or knife.)
5. While vegetables are roasting, heat oil in skillet, stir in garlic and onions.
Add chicken breasts and sear 3 to 5 minutes on each side
6. Cut each chicken breast in half or in thirds and place on serving platter.
7. Combine the cooked beets and squash on one of the pans, sprinkle with garlic salt and very gently toss. Carefully transfer to the serving platter with chicken.
Notes: May be served on dark green lettuce leaves to represent green turf. May be served hot or at room temperature. May add deep red onion rings to the vegetables.
Terry Horan's Steak with Mustard Sauce
10/04/2004
1 (4- to 6-ounce) filet mignon
Kosher salt and ground pepper
1 tablespoon olive or Canola oil
3/4cup low sodium fat free chicken broth
2 or 3 tablespoons whole grain mustard or dijon
3 tablespoons heavy cream
Cooked yellow rice, warm
Sauteed red onion rings, warm
1. Season the steaks with salt and pepper. Place steaks in a small plastic bag and pound steak two or three times with bottom of a saucepan or a flat meat tenderizer. Remove steak from bag. Cut it in half crosswise.
2. Heat oil in skillet over medium high heat. Sear the steaks on each side and on edges until browned, about 4 minutes on each side.
3. Transfer steaks to a platter and tent it with foil to keep warm.
4. Scrape browned bits off bottom of skillet and add chicken broth. Bring to a boil, stirring frequently, until the liquid reduced by half. Whisk in the mustartd and any accumlated juices from the steaks. Add the heavy cream, whisking until the sauce is smooth. Add 1 small pat of butter and whisk until glossy.
5. To serve, place a spoonful of yellow rice on one side of serving plate, arrange the sauteed red onion rings on other side. Place steak on top of red onions and spoon sauce over the steak.
Deanna Micheli's Spinach Sausage Risotto
09/29/2004
1 pound sweet or hot Earl's Italian Sausage (links), cooked and sliced into 1/4-inch coins
Olive oil
2 teaspoons chicken base mixed with 2 cups water
1 cup rice
1 (10-ounce) package frozen chopped spinach, thawed
1 teaspoon garlic powder
1/4 cup chopped fresh basil
Salt and pepper
1. Combine chicken base and water in a skillet and mix well. Add rice. Cook until rice is tender, stirring frequently.
2. In another skillet, heat 1 teaspoon olive oil and add thawed spinach, breaking up as necessary. Drizzle with olive oil ( 2 or 3 tablespoons). Cook until hot and tender.
3. Add garlic powder and basil, stirring to mix. Season with salt and pepper, to taste.
4. Cover cooked rice with Parmesan cheese and stir lightly.
5. Stir in spinach mixture and sausage coins and mix well.
5. Serve immediately.
Ralph Micheli's Carbonara
09/27/2004
1 (16-ounce) package linguini, cooked and drained
12-ounces bacon, cooked, drained and chopped
1 stick butter, room temperature
1 egg
1 cup grated parmesan
Salt and lots of pepper
1. Cook bacon in a small skillet until crisp. Remove and drain on paper towel.
2. Prepare linguini according to package directions, making sure pasta is firm and tender. Drain well. Transfer to a large pasta bowl.
3. Add butter to the pasta while it is still hot and toss with tongs until butter is melted and pasta is thoroughly coated.
4. Break egg into a small bowl and whisk to blend. Pour whisked egg over pasta while pasta is still hot and toss well. As the strands of pasta become coated with the beaten egg, their heat will cook the egg.
5. Add Parmesan to the pasta and toss until mixed well. Sprinkle the bacon and parsley on the pasta, toss well. Season with "lotsa" pepper and serve immediateily.
May serve with additional parmesan and pepper.
Bleu Beef Rolls
09/24/2004
2 (3/4-inch) thick slices eye of round roast
2 green onions, thinly sliced
2 chunks or slices Bleu cheese
olive oil
Salt and pepper and Tabasco
Red wine for deglazing
To complete this elegant meal:Mashed potatoes and sauteed green beans
1. Place beef slices on plastic wrap and season well with pepper and salt on both sides of steaks. Cover with second sheet of plastic wrap. Using a meat pounder or heavy saucepan, beat the steaks until they are flatted by half. Sprinkle half of the onions on each steak. Place cheese on top of onions.
2. Heat olive oil in skillet over medium high heat.
3. Carefully roll the steaks. Place rolls, seam side down in hot skillet. Hold steaks down with tongs or saucepan lid until the seam is sealed by the heat. Season rolls as you turn them, searing on all sides. Cook to desired doneness. Sprinkle with Tabasco to add depth to the flavor of the rolls.
4. When beef rolls are done, remove from skillet and deglaze pan with red wine.
5. For a beautiful and hassle free presentation, spoon mashed potatoes off- center on plate, top with several sauteed green beans and nestle the roll into the side of potatoes. Drizzle deglazed pan juices over each.
Shrimp in Bowties
09/23/2004
1 tablespoon Canola or Olive oil
1 (8-ounce) package bowties, cooked & drained
1 (10-ounce) package snow peas or asparagus tips
1 pound cooked shrimp, medium
1 bunch green onions, trimmed and sliced
1/2 cup oil and vinegar vinaigrette, reduced fat
Salt and pepper
8-ounces crumbled goat or feta cheese
Chopped fresh parsley
1. Heat oil in skillet and sauté snow peas over medium high heat, stirring frequently. Add shrimp and stir until heated through.
2. Combine onions, vinaigrette and pepper in a small bowl and stir well. Place cooked and drained hot bowties in large serving bowl. Pour the vinaigrette mixture over the pasta and toss well. Add the shrimp and snow pea mixture and toss again.
3. Sprinkle cheese and parsley over the pasta. Serve with crusty bread and tossed salad. Serves 4 to 8.
Pork Chops in Jalapeno Sauce
09/22/2004
4 (1-inch) thick smoked or boneless pork chops
1 (14-ounce) can dark sweet pitted cherries
1 small jar hot jalapeno jelly
Sprigs of mint or parsley
1. Cook pork chops on grill, grill pan or broiler, for about 3 to 5 minutes, on each side. Transfer to an ovenproof serving platter and keep warm in a 200-degree oven.
2. Combine cherries and jelly in a small saucepan and bring to a boil, stirring constantly. Remove from heat, add a couple of drops of Tabasco, if desired, and stir well.
3. Pour sauce over the pork chops and serve with buttermilk mashed potatoes and celery sticks. Serves 4.
Note: If using smoked (cooked) pork chops, follow instructions on package for cooking time. If using regular (raw) pork chops, it may take longer to cook.
Note: For a mintier tasting sauce, add 1 teaspoon finely chopped mint during the cooking process.
Maple Glazed Salmon
09/20/2004
2 tablespoons Hoisin Sauce
2 tablespoons Maple syrup
2 tablespoons Dijon style mustard
Coarsely ground pepper
Sprinkle of sea or Kosher salt
2 salmon fillets, 1–inch thick
Sauteed vegetables
(such as new potatoes, green beans, carrots)
1. Preheat broiler.
2. Combine syrup hoisin, mustard salt and pepper in a small bowl and whisk to blend thoroughly.
3. Spray rack in a broiler pan with nonstick cooking spray. Place salmon, skin side down, on the rack. With a pastry brush, slather half of the syrup mixture onto the salmon (don’t worry if it part of the sauce overflows into the pan because that will become a great after sauce)..
4. Place salmon 4 or 5 inches under the heat source and broil for 3 to 5 minutes. Turn, generously brush with remaining syrup mixture, and broil for another 3 to 5 minutes or desired doneness.
5. To plate salmon, drizzle plate with sauce remaining in bottom of pan, place salmon slightly off center on plate, spoon sautéed vegetables beside salmon.
Chicken Bundles
09/16/2004
4 boneless skinless chicken breasts
8 bacon slices
Mozzarella, Feta, Havarti, Cheddar, Swiss,
or cheese of choice
Thinly sliced deli ham
Butter and Herbs of choice
Olives, spinach, celery, onions, nuts, crab, salsa, pico de gallo, pate, or ingredients of choice
Basic instructions: Season chicken to liking, top with cheese, ham, butter, herbs,or your desired ingredients. Tri-fold chicken breast with skin side on outside. Wrap once in bacon, turn and wrap with second slice of bacon. Secure with toothpick. Place on baking sheet. Sprinkle with lemon juice. Bake in preheated 350-degree oven for 45 minutes or until chicken is done.
Chicken Bundles Variations
Chicken Kiev style: Wrap butter and herbs in center of chicken, fold and proceed as above.
Chicken Cordon Bleu style: Stretch chicken out and season with salt and pepper, boned side up. Cover with slice of ham and slice of Swiss and shredded cheddar.
Olive style: Season inside of chicken with salt and pepper, tri-fold and top with cheese of choice, such as blue cheese, havarti, feta cheese, goat’s cheese, Cheddar, Swiss, Mozzarella, etc. Wrap in bacon.
Boursin style: Spread boned side of chicken generously with Boursin cheese. Tri-fold chicken and wrap in bacon as above.
Italian Style: Layer with one slice each of prosciuto and mozzarella and whole basil leaves on top of boned side of chicken. Sprinkle with shredded Parmesan or Asiago. Roll or fold chicken and wrap with prosciuto or bacon.
Pesto Chicken Bundles: Spread pesto generously on top of boned side of chicken breast and place a slice of mozzarella cheese on top of pesto. Tri-fold chicken and top with a pat of butter and wrap with bacon slices.
To create your own style, use ingredients of your choice. Send your variations to me and I'll add them to this posting in the archives --- include at least your first name, please. Thanks.
Pork Tips
09/14/2004
1 tablespoons olive oil
1 pound pork loin, cut into 1-inch squares
Pepper, seasoning salt, garlic salt, to taste
1 large sweet onion, cut 1-inch pieces
1 green bell pepper, cut 1-inch pieces
1 red bell pepper, cut 1-inch pieces
1 yellow bell pepper, cut 1-inch pieces
1⁄4 cup water and 2 tablespoons wine
1 tablespoons tomato, basil and garlic seasoning blend, such as Mrs. Dash
or seasoning of choice
Cooked brown rice or rice pilaf for 4 to 6
1. Heat oil in skillet over medium high heat. Season pork with pepper, seasoning salt and garlic salt and toss. Add pork to skillet and cook 5 minutes or to desired doneness (no pink).
2. Add onion and bell peppers to the skillet and sauté for 2 minutes. Add 2-tablespoons wine and cook for 1 minute.
3. Sprinkle meat and vegetable mixture with seasoning blend. Add 1/4-cup water or wine to the skillet and bring to a quick boil, scraping browned bits from bottom of skillet. Cook, stirring constantly for 1 minute.
4. Serve with rice.
(To make a quick pilaf, cook instant rice in chicken broth, add small green peas and grated or shredded carrots.)
Little Burritos on the Prairie
09/08/2004
Yield: 4 to 6 servings
1 (5.6-ounce) package Spanish Rice and Pasta blend, cooked according to package directions
1 pound extra lean ground beef
1 envelope fajita seasoning
8 (10-inch) flour tortillas
1 1/2 cups shredded finely cheddar cheese
1 sliced avocado, optional
Shredded iceberg lettuce and 1 or 2 diced tomatoes
Salsa and sour cream
1. Cook ground beef in skillet over medium heat, add fajita seasoning and cook, stirring, until beef in no longer pink and crumbles. Drain well.
2. Divide rice evenly over each tortilla. Top evenly with ground beef, cheese, lettuce, tomatoes and avocados if using.
3. Fold tortilla envelope style and place on plate, smooth side up. Sprinkle with salsa and cheese and serve.
Pork ‘n Gravy Galore
09/07/2004
Yield: 4 to 6 servings
1 cup flour
Salt and pepper
1 teaspoon garlic powder
1/2 cup deli brown mustard or Dijon Mustard
2 tablespoons Canola oil
6 to 8 thinly sliced boneless pork chops
Milk or cream and water
Mashed Potatoes
1. Combine flour, salt, pepper and garlic powder on a plate and whisk a bit to blend.
2. Brush the porkchops generously with mustard, on both sides.
3. Dredge chops in the flour mixture. Heat oil in nonstick skillet.
4. Place chops in the hot skillet and cook, turning once, until no pink remains. Transfer cooked chops to a plate and keep warm.
5. Scoop the flour mixture into the skillet, stirring with a whisk to loosen the crusty bits off the bottom of the skillet. Whisk the flour until it starts to cook, turning a golden brown color. Slowly add milk to the flour, whisking constantly. If the gravy becomes to thick add more milk or water and if it becomes to thin, allow it to cook a little longer.
6. Place the mashed potatoes in the center of a serving platter, pour gravy over the potatoes, filling the platter. Arrange the pork chops around the potatoes and serve family style.
Lyn's Note: If you have leftover pork chops from this entree, refrigerate and use them the following day for great sandwiches!
Chicken Legs a Dancin’
09/01/2004
Yield: 4 to 6 servings
4 to 6 chicken legs, skin removed
1/2 cup chopped white onion
3 or 4 pickled okra, sliced
2 cans Great Northern Beans, rinsed and drained
1 can diced tomatoes
1. Place chicken legs in a baking pan. Bake chicken in a 400-degree oven for 30 minutes.
2. Place beans and tomatoes in saucepan over medium heat and cook for about 5 minutes. Season mixture to taste with salt, pepper and Italian seasoning.
3. Heat oil in skillet and sauté 1/2 cup chopped onions. Add baked chicken legs to the skillet, browning on all sides. Cook until legs are hot and the onions are lightly browned. Add okra slices, cook for 1 or 2 minutes, stirring occasionally. Season to taste.
4. Place beans and tomatoes on a serving platter, arrange chicken legs in a “chorus” line on top of the beans and tomatoes and scrape the remaining juices, onions and okra along the top of each leg. Spoon homemade salsa down the center of the line of legs.
5. Garnish with chives cut the length of the legs.
Tuna Steaks
08/16/2004
Yield: 4 Servings
4 (6-ounce) tuna steaks, 1 1/2 inches thick
Kosher salt and freshly ground black pepper
2 Tablespoons all-purpose flour
1/4 cup olive oil
4 cloves garlic, thinly sliced
1 cup celery, peeled and thinly sliced
1/3 cup capers
1/3 cup raisins
1/2 cup small, green Sicilian olives, pitted (you can substitute your favorite green olives - sliced)
1/4 cup white wine vinegar
1/4 cup water
1 large tangerine, juiced
1/4 cup fresh mint, finely chopped (optional)
1. Season tuna with salt and pepper and dust with flour. In a large skillet, bring olive oil to medium-high heat. Add tuna and sear about 1-2 minutes on each side. Immediately remove tuna from pan, reserving on a platter.
2. In the same pan, add garlic and celery and cook for about 4 minutes, or until golden. Add capers, raisins and olives, stirring until lightly glazed. Return tuna to pan and add vinegar, water and tangerine juice. Cover and cook for 1 minute. Transfer the tuna to work surface. Allow to rest until cool.
3. Slice the tuna across the grain. Spoon celery-olive mixture into the center of each plate, along with any remaining pan juices. Arrange sliced tuna on top of vegetable mixture. Sprinkle with fresh mint before serving.
Wine Pairing: A well-structured white with an herbal character such as the Terredora Fiano di Avellino
Round Out the Meal: With lemon ice cream and blackberries for dessert
Calico Cod
08/11/2004
Yields: 4 servings
1/2 cup zesty deli style mustard
1/2 cup honey
2 cups fresh fruit, cut into bite size pieces
1 pound cod fillets or other firm white fish
1. Preheat broiler. Combine mustard and honey in a small bowl and whisk to blend.
2. Place cut fruit in a bowl and toss. Stir 3 tablespoons honey mustard mixture into the fruit and set aside.
3. Brush remaining mustard mixture on both sides of fillets. Place in foil lined broiler pan. Broil fish 6 inches from heat for 8 minutes or until fish is opaque.
(Cod may be broiled, baked, pan-fried or grilled.)
Salmon Vermouth
08/10/2004
Yields: 2 servings
1 bunch green onions, trimmed
1 tablespoon olive oil
1/2 cup dry vermouth
2 or 3 tablespoons brown sugar
1 teaspoon water
2 salmon filets
salt and pepper
4 tablespoons shredded gruyere cheese
1. Heat oil in skillet over medium heat. Add onions, and cook for 2 minutes, stirring often. Stir in vermouth.
2. Combine brown sugar and water and with a pastry-style brush, mix until blended. Brush generously on the salmon (don't be afraid of this steip --- in enhances the flavor of the salmon.)
2. Place salmon on onions and sprinkle with salt and pepper. Reduce heat to low. Cover and cook for 5 minutes. Sprinkle cheese over salmon, cover and cook for 3 minutes or until salmon is firm and opaque around edges.
4. Serve salmon filets on top of green onions garnished with thinly sliced green onions and cheese.
Peachy Keen Pork
08/09/2004
Yields: 4 to 6 servings
4 boneless pork chops, cubed
1/2 tablespoon oil
2 tablespoons taco seasoning
1 cup thick and chunky salsa
4 to 6 tablespoons peach preserves
1. Toss pork with taco seasoning.
2. Heat oil in a nonstick skillet over medium high heat. Add pork and lightly brown, stirring occassionaly.
3. Combine salsa and preserves and stir into the pork. Bring to a boil, reduce heat, cover and simmer for 8 to 10 minutes.
4. Serve hot as an entrée or appetizer.
Kid’s White Lasagna
08/05/2004
2 cups uncooked elbow or shell macaroni
1/2 stick margarine
1/4 cup flour
1/2 teaspoon salt and 1/4 teaspoon pepper
2 cups milk
2 cups shredded cheddar or American cheese
Sliced pepperoni
1 package Regular Fritos
1. Cook macaroni according to package directions. Macaroni should be soft but not mushy. Pour the cooked macaroni into a colander over the sink to drain.
2. While the macaroni is cooking, put the margarine in a large saucepan and heat over low heat for about 1 minute, stirring a few times with a wooden spoon, until margarine is melted.
3. Add the flour, slat and pepper to the melted margarine, stirring with wooden spoon until mixed.
4. Take the saucepan off hot burner. Slowly stir in the milk. Put the saucepan back on the burner. Heat to boiling, stirring all the time. Cook, stirring, for 1 minute.
5. Add the cheese to sauce mixture. Stir with wooden spoon until cheese is melted.
6. Add macaroni to cheese mixture. Stir with wooden spoon until mixed.
7. Place a handful of Fritos in bottom of a casserole dish and cover with macaroni and cheese. Arrange a layer of sliced pepperoni over the macaroni and cheese. Repeat layers, ending with a topping of Fritos and a sprinkling of shredded cheese.
8. Bake in a 350-degree oven for about 15 minutes, just until hot and Fritos are browned and crisp. Yummy good!
Mushrooms on a Slab #1 and #2
07/22/2004
(Serves 4)
#1
4 slices country or cottage white bread
Miracle Whip or Mayonnaise or butter
1 can or jar sliced mushrooms, drained
4 slices Swiss cheese
# 2
(Serves 4)
4 slices bread, crusts trimmed and toasted
2 slices bacon, diced
1 thinly sliced onion
8-ounces mushrooms, chopped
4 slices cheese Mozzarella
lettuce, tomatoes, dressing
#1
1. Lightly toast bread, spread dressing or butter on one side of each slice.
2. Cut crust from toast, arrange sliced mushrooms on toast (amount depends on you --- we use 6 to 9 per serving). Top with cheese slice and broil or bake until cheese starts to brown.
Serve with sliced tomatoes on lettuce.
#2
1. In a skillet over medium high heat, saute bacon until almost crisp. Add onions, and mushrooms and sauté until onions start turning golden brown. Drain, or press, excess fat from the mushroom mixture in skillet.
2. Spoon drained mixture onto toasted bread slices and top with slice of Mozzarella.
3. Broil briefly, just to melt cheese.
4. Serve with lettuce, topped with sliced tomatoes and dressing.
Ham and Cheese Melts
07/21/2004
(Serves 6 to 8)
1 loaf Italian peasant bread, sliced lengthwise
Durkees or Ranch/Blue cheese
4 tomatoes, sliced medium
1/2 vidalia onion, thinly sliced
Lemon pepper or salt and pepper
Virginia Baked Ham (from deli), thinly sliced
Fontina cheese, sliced
Basil leaves, rolled and thinly sliced
Carrots and celery
1. Place bread halves on a baking sheet. Bake in 350-degree oven for 5 minutes or until golden.
2. Leaving bread halves on baking sheet, cut sides up, slather each slice with Durkees or Ranch/Blue cheese sauce or butter.
3. Overlapping slightly, arrange tomatoes, in a row covering toast, top tomatoes with separated onion slices and sprinkle with lemon pepper.
4. Overlapping ends, arrange ham slices over the tomatoes and onions and top with sliced Fontina cheese, overlapping slightly. Sprinkle with basil strips.
5, Bake in 350-degree oven for 5 to 10 minutes, until cheese is golden and slightly crusty.
6. Place halves on a platter and cut diagonally into serving slices (2 to 3-inch wide). Garnish with basil or mint sprigs. Serve with carrots and celery in lettuce lined bowl.
Note: Rather than Durkees or Dressing, combine mayonnaise and Ranch dressing and season with your favorite seasoned salt.
Glazed Drumsticks
07/20/2004
(Serves 4 to 8)
1 cup A-1 Steak Sauce and 1/4 cup ketchup
1/2 cup orange Marmalade and Dash of Tabasco
Orange Slices (1 orange) for garnish
4 each drumsticks and tenders
1. Combine steak sauce, ketchup, marmalade and hot sauce in a shallow bowl and whisk. Transfer half of the sauce to a small saucepan.
2. Place drumsticks in shallow dish and pour remaining half of sauce over the drumsticks. Refrigerate, covered for 15 minutes.
3. Grill marinated drumsticks on grill or in grill pan until opaque and pink, brushing with sauce.
4. Boil sauce, simmer for 2 to 3 minutes, transfer to a bowl, mix and serve with drumsticks.
Serve with rice.
Cheesy Ham Toasts
07/19/2004
(Serves 6)
1 (16-ounce) cheeze Whiz, Velveeta in a jar or Ragu Double cheddar sauce
2 tomatoes, seeded and chopped
6 slices lean bacon, diced and cooked
1 loaf Italian bread, cut 1-inch thick
Garlic butter spread
6 thinly sliced green onions
Chopped parsley or cilantro
1. Preheat oven to 350-degree oven. Arrange bread slices on baking sheet and bake til golden.
2. Leave toast on baking sheet and lightly coat toasted bread with garlic.
3. Layer remaining ingredients on top of toast in this order: tomatoes, cheese, bacon, green onions.
3. Bake for 5 to 10 minutes or until cheese is melted and slightly bubbling.
5. Serve immediately with a green salad.
Skillet Ham
07/08/2004
1 large slice or 2 medium slices of cooked Ham, cut 2-inches thick
1 cup whole cranberry sauce
1 cored and chopped apple
2 thinly sliced green onions
2 tablespoons brown sugar
1/4 teaspoon ground cloves
1. Spray skillet with nonstick coating and heat over medium-high heat.
2. Place ham in skillet and cook for 5 minutes, turn and cook for another 5 minutes.
3. Combine cranberry sauce, apples, onions, brown sugar, and cloves in a small bowl and mix well.
4. Spoon cranberry mixture over the ham, cover and cook for another 10 to 15 minutes. (Watch carefully to keep from burning.)
Makes 2 to 4 to 6 servings depending on size of ham slices.
Apple and Pork Skillet
07/07/2004
4 (1-inch thick) pork chops
1 teaspoon oil
1 chopped onion
1 (15-ounce) jar sweet and sour red cabbage
1 cored and sliced apple
1. Spray a nonstick skillet with nonstick coating and heat over medium high heat.
2. Place pork chops in the skillet, season with salt and pepper and cook until nicely browned, turn, season with salt and pepper and cook until golden brown.
3. Remove chops from the skillet.
4. Add 1 teaspoon oil to the skillet, add onions and sauté until tender. Return the chops to the skillet.
5. Arrange apple slices on top of the pork chops. Spoon the red cabbage over the top. Cover and simmer for 20 to 30 minutes, until chops are cooked thoroughly.
Makes 4 servings.
Ritzy Chicken
07/06/2004
4 chicken breasts, boneless skinless and slightly flattened
1/4 box (1 tube) Ritz crackers, crushed into fine crumbs
1/2 teaspoon Pepper (freshly ground)
1/2 cup yogurt
1. Pat and dry chicken pieces and pepper both sides of chicken breasts. Place crushed crackers on a plate and mix in pepper to taste.
2. Dip chicken into yogurt coating well. Roll in cracker crumbs coating well.
3. Place chicken in lightly sprayed casserole dish and bake uncovered for 45-60 minutes, turning after 30 minutes.
Makes 4 to 6 servings.
Chicken Spaghetti
07/05/2004
1 tablespoon oil
1 pound chicken tenders, boneless skinless
1/2 pound boneless skinless chicken thighs, optional
1 chopped onion
1 (14-ounce) jar spaghetti sauce
2 tablespoons brown sugar
1/2-1 teaspoon Italian seasoning
Cooked spaghetti for 4 to 6 servings
1. Heat oil in skillet over medium heat. Add chicken pieces and cook for 10 minutes, until almost done.
2. Add onions to the chicken and continue cooking until onions are tender and chicken juices run clear (inside no longer pink). Sprinkle with seasonings.
3. Pour the sauce into the skillet, add the brown sugar and stir until thoroughly blended.
4. Cover and simmer for 20 minutes.
5. Serve with spaghetti that was broken into 2-inch pieces, cooked and drained well.
Add a salad to complete this meal.
Makes 4 to 6 servings.
Jan Nelson's Seafood Fettucini
07/01/2004
1 tablespoon butter
2 tablespoons olive oil
1/2 yellow bell pepper, finely diced
1/2 red or green bell pepper, finely diced
1/4 cup finely diced onion, optional
1 to 3 garlic cloves, finely minced
1 tablespoon flour
Salt and pepper to taste
1 package refrigerated or frozen flaked imitation crab, thawed if using frozen
1 (10-3/4-ounce) can cheddar cheese or nacho cheese soup
1 can skim milk
Cooked and drained fettucini (still hot)
Dill sprigs for garnish
1. Heat oil in large skillet over medium high heat and add butter. When butter is melted and blended with oil, add peppers, onion if using, and garlic to the skillet and saute until crisp tender.
2. Sprinkle flour over sauteed vegetables and stir with a wooden spoon. Season with salt and pepper. Stirring constantly, add the canned cheese soup and milk. Cook until mixture thickens slightly. Add crab to the mixture and cook, stirring frequently until mixture thickens and is heated through.
3. Place cooked and drained fettucini in a large pasta bowl or deep platter.
4. Spoon or pour cheese sauce onto the pasta and garnish with dill sprigs.
Note: If you want a zest seafood sauce, use nacho cheese and a dash of hot sauce or cayenne.
BBQ Pork Sandwiches
06/29/2004
1 cup sweet n spicy French dressing
1 chopped onion
1/4 cup brown sugar
2 tablespoons Worcestershire
1 tablespoon chili powder
1 garlic clove, minced
1 pound stir fry beef
8 hard rolls or Kaiser rolls, lightly toasted
Corn on the cob
1. Combine dressing, onion, sugar, Worcestershire, chili powder and garlic in a bowl and mix well. Set aside to blend flavors.
2. Heat oil in skillet and add 2 tablespoons finely chopped onions and 1 teaspoon garlic and sauté briefly. Add beef, season with salt and pepper, and cook, stirring, until no longer pink and cooked through.
3. Add half of the dressing mixture to the skillet, stirring to coat meat, and cook until the meat is done and the sauce is hot.
4. Spoon beef on bottom roll and spoon sauce over the meat. Top with bun top.
Serve with corn on the cob.
Beef ‘n Corn Spectacular
06/28/2004
3 tablespoons roasted peanut oil
1 or 2 garlic cloves, minced
Chicken breasts, boneless skinless and lightly pounded to flatten or thin slices of beef (such as eye of round or thin round steak)
Oil salt and pepper
1/4 cup brown sugar
White wine
Chopped chives
1 package frozen corn, thawed
Chopped shitake mushrooms
Spinach
1. Heat oil in nonstick skillet. Add garlic and sauté. Brush oil over chicken breast, season with salt and pepper.
2. Place chicken into the skillet and fry until no longer pink. Spread brown sugar on each chicken piece and place remaining brown sugar along the side of chicken. Cook for 1 minute, turning once. Deglaze pan with white wine or grape juice.
3. While chicken is cooking, heat 1 tablespoon oil or butter in a skillet. Add corn and mushrooms and sauté until hot. Remove from skillet to a platter.
4. In same skillet, lightly sauté spinach and transfer to along the center of the corn.
Transfer sautéed chicken along the center of the spinach.
Pork 'n Orange Stir Fry
06/24/2004
2 tablespoons oil
1 pound pork tenderloin, cut into 1/4" slices
1 onion, chopped
3/4 cup orange marmalade
2 tablespoons chili sauce
3 tablespoons water
2 cups fresh snow pea pods
1/2 head Bok Choy, optional
1. Heat the oil in large heavy skillet or wok.
Add pork and stir fry for 3-4 minutes until pork is cooked. Remove from skillet.
2. Add onion to skillet or wok, stir-fry for 2 minutes, until crisp tender.
3. Add marmalade, chili sauce, water, and pea pods. Cook and stir 3-4 minutes until vegetables are crisp tender.
4. Return pork to skillet and stir fry an additional 2 minutes until thoroughly heated.
Makes 4 servings
Chicken Fried Rice
06/23/2004
1 tablespoon oil
2 cups frozen pepper and onion stir fry mixture
3 cups cold cooked rice
1 (10-oz.) can chunk chicken, drained
1 tablespoons oil
2 eggs, beaten
3 tablespoons low sodium soy sauce
1. Heat a wok or 10" heavy skillet over medium heat. Add 1 tablespoon oil and rotate wok or skillet to coat.
2. Add the frozen stir fry mixture. Cook and stir until crisp tender, about 2-4 minutes.
3. Add rice and drained chicken and stir-fry for about 5 minutes or until hot. Push the cooked mixture to side of wok or skillet.
4. Add 1 tablespoon oil, then add the eggs.
Cook and stir over medium heat until eggs are thickened and cooked. Stir mixture together and add soy sauce.
Makes 4 servings
Chicken Stir Fry
06/22/2004
2 tablespoons cornstarch
1 cup chicken stock
3 tablespoons olive oil
1 finely chopped onion
3 cups asparagus, cut to 1-1/2" lengths
1 red bell pepper, cut into thin strips
Salt and pepper to taste
3 cups cooked chicken breast, cut into bite size pieces
1. Combine cornstarch and chicken stock and blend well.
2. Heat the oil over medium heat in a wok or heavy skillet.
Cook onion for one minute, stirring constantly.
Add cornstarch and chicken stock mixture.
3. Increase heat to medium high and add asparagus, red pepper, and salt and pepper to taste.
Cook for 2-3 minutes, stirring constantly.
4. Add chicken, cover, and reduce heat to low.
Cook until chicken is thoroughly heated.
5. Serve over hot cooked rice or noodles.
Asian Apricot Chicken
06/21/2004
2 teaspoons olive oil
2 deli fried chicken breast halves, cubed
1 16-ounce package frozen broccoli, carrots and water chestnuts
mix or equivalent of fresh veggies
2 garlic cloves, minced
1/4 cup water
1/2 cup apricot jam
1 tablespoon lemon juice
1. Heat oil in nonstick skillet; add chicken, frozen vegetables and
garlic, and cook and stir 1 minute. Add water and cover.
2. Reduce heat to medium and cook for 6-8 minutes until vegetables are crisp tender.
3. In small bowl, combine apricot jam and lemon juice. Pour over chicken mixture and stir to mix well. Cook for 1-2 minutes longer until hot.
4. Serve over hot cooked rice or noodles.
Pork Fiesta
06/17/2004
2 cups diced Roma tomatoes
1 to 2 tablespoons finely chopped sun-dried tomatoes packed in oil, drained well
2 to 3 tablespoons chopped basil
2 to 4 chopped green onions, optional
Pinch of cayenne, optional
3 or 4 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
2 boneless pork loin chops, fat trimmed
1. Heat George Foreman grill according to instructions that came with grill.
2. Combine tomatoes, sun-dried tomatoes, basil, onions and cayenne in a bowl and mix well. Set aside.
3. Combine mustard, honey and garlic in a small bowl and whisk until well blended.
4.Rub mustard mixture over all surfaces of chops.
5. Place on grill, close cover and grill until done.
6. To serve, Place chops on individual plates and spoon tomato mixture over the chops.
Note: May use Lemon Pepper to season the tomato mixture or chops.
Kool Lemon Chicken
06/16/2004
1 1/2 cups Italian or Citrus Salad Dressing
1 cup powdered lemonade drink mix
4 boneless skinless chicken breasts
Black pepper and sliced onions
1. Heat George Foreman grill according to instructions that came with the grill.
2. Combine dressing, powdered drink mix, pepper and sliced onions in a gallon-size resealable plastic bag. Seal bag and shake to blend the ingredients.
3. Add the chicken to the bag, seal and shake well to coat the chicken. Marinate for at least 1 hour and up to overnight.
4. Remove chicken from marinade and place on the heated grill. Seal bag and discard marinade.
5. Grill chicken for the length of time recommended by the instruction booklet that came with your grill.
Steak Polynesian
06/15/2004
4 tablespoons soy sauce
1 tablspoon minced garlic
3 tablespoons honey
2 (6-ounce) slices of eye of round roast
Sliced green bell peppers and sliced onions
1. Combine soy sauce, garlic and honey in a small bowl and mix well.
2. Place steaks in marinade and refrigerate for about one hour.
3. Heat George Foreman grill according to instructions that came with the grill.
4. Remove steaks from marinade, place on grill.
5. Arrange peppers and onions at the base of the steaks (the juices from the steak will drizzle through the peppers and onions , adding flavor). 6. Close lid and grill.
7. To serve, place steak on plate and arrange the peppers and onions partly on top of steaks and on side.
Nichols Caesar Burger
06/14/2004
1 pound extra lean ground beef
1 head romaine lettuce, washed and dried
8-ounces purchased Caesar salad dressing
(or if you have our blue or red What’s Cookin’ Cookbook, there are excellent Caesar dressing recipes in both books I and II)
1/2 cup mayonnaise
Parmesan cheese, shredded
Lemon juice
Kaiser rolls, cut sides lightly toasted
1. Tear or cut romaine lettuce into bite-size pieces. Combine Caesar dressing, mayonnaise and lemon juice in a bowl salad bowl and beat with a whisk until creamy and smooth. Transfer romaine lettuce to the bowl and toss to mix and coat lettuce. Add Parmesan cheese and toss.
2. Heat George Foreman grill according to instructions that came with the grill.
3. Form ground beef into 4 patties. Season with salt and pepper.
4. Place burgers on the grill, close lid and grill the patties for length of time recommended by instructions that came with your grill.
5. Place bottom half of the Kaiser roll in center of plate. Slather with Caesar dressing. Transfer cooked burger to the roll. Spoon a generous amount of Caesar salad on top of the burger. (The salad will fall to the sides of the burger so make sure you have enough on top!) Place top of the bun on the salad, slightly off center.
6. Serve this one with a knife and fork!
Walleye - Broiled and Battered
06/07/2004
2 walleye fillets
1 can or bottle of beer
Fry Crisp Batter Mix (or all purpose flour seasoned with salt, pepper, paprika, dried parsley)
Canola Oil
1 stick butter
1/4 cup water
Lawry's Seasoning Salt
Garlic salt
Deep Fried Walleye:
1. Pat dry 1 walleye fillet, pour beer into shallow dish, place fillet in the beer and marinate for 10 to 15 minutes.
2. Heat Canola Oil to 360-degrees.
3. Place 1 cup batter mix onto a plate, transfer marinated walleye to the plate and thoroughly coat the walleye with batter mix.
4. Check on temperature of oil and carefully lower the battered fillet into the hot oil. Deep fry until a dark golden color. Transfer to a paper towel covered plate to drain briefly.
5. Serve with sauteed cubed potatoes and a green salad.
Baked Walleye:
1. Place butter in a metal baking dish, transfer to a 400-degree oven to melt the butter. When butter is melted (watch carefully to keep it from burning!), add the water to the pan. Season the butter/water mixture with Lawry's, garlic salt and cayenne pepper.
2. Pat dry the walleye and place in the seasoned butter/water mixture.
3. Increase temperature to 450-degrees and cook for 15 minutes. (If broiling, cook for about 5 minutes.)
Chicken Calamata
06/02/2004
Cooked Couscous, reheated (reserved from Monday)
Lemon zest from 1 lemon
1 pint grape tomatoes, halved
2 to 4 green onions, thinly sliced
20 calamata olives, coarsley chopped
1⁄4 cup chopped parsley
2 tablespoons lemon juice or white wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper
1 tablespoon olive oil
1 teaspoon dried oregano
3⁄4 to 1 pound chicken breast tenders
Lemon pepper blend
1. Combine tomatoes, onions, olives, parsley, lemon juice or vinegar, oil and salt in a bowl and stir well. Set aside
2. Remove all visible fat from chicken tenders and blot dry. Very lightly season tenders with salt and pepper. For a little “bite” to the chicken, sprinkle very lightly with cayenne pepper.
3. Spray a large nonstick skillet with cooking spray, place skillet over medium high heat, add 1 tablespoon olive oil and when oil is hot, arrange chicken tenders in skillet, smooth side down. Sprinkle chicken with oregano and lemon pepper, turning frequently and seasoning on both sides with oregano and lemon pepper. Cook chicken until no longer pink in center and juices run clear.
4. Place reheated couscous on a small platter, sprinkle with lemon zest, and arrange chicken tenders in center of couscous (in a row), and spoon tomato mixture over chicken. Serve extra tomato mixture on the side.
Eye of Round Steak with Mushroom Sauce
05/27/2004
1⁄2 tablespoon olive oil
2 shallots, finely minced
1 garlic clove, minced
2 thin slices eye of round steaks
4 ounces shitake mushrooms, stems removed
1⁄4 cup red wine
1⁄2 cup low-sodium canned beef broth
1⁄2 teaspoon crushed dried thyme
1. Heat olive oil in a nonstick skillet. Add the shallots and garlic and sauté until translucent. Add the steaks to the skillet and cook for 2 to 3 minutes on each side, turning once. Transfer steaks to a carving board and keep warm.
2. Add the mushrooms to the skillet, increase heat to high and sauté for 2 minutes, stirring frequently. Transfer mushrooms to a small bowl.
3. To deglaze the skillet, add wine to the skillet and stir, scraping bottom of skillet, loosening any browned bits. Add beef broth and thyme. Cook, stirring, until reduced by half. Return mushrooms to skillet.
4. Arrange steaks on warmed serving plates and spoon mushroom sauce over the meat. Serve hot!
Barbecued Chicken
05/26/2004
1 (10 3⁄4-ounce) can tomato puree
1⁄2 onion, finely chopped
3 tablespoons Dijon style whole grain mustard
3 taablespoons lemon juice
3 tablespoons sugar or splenda
1 tablespoon Worcestershire
1 or 2 tablespoons hot sauce
1⁄2 teaspoon allspice
1⁄4 teaspoon ground ginger
1/3 cup water
Ground pepper
4 to 6 Chicken breasts, skinless and boneless
1. Prepare chicken to grill chicken on barbecue grill, stovetop grill pan or broiler. Season to taste.
2. To make the sauce, combine tomato puree and onion in a deep saucepan and simmer covered for 5 minutes, stirring occasionally.
3. Add the mustard, lemon juice, sugar, Worcestershire, hot sauce, allspice, ginger and water to the puree mixture. Stirring frequently, simmer for about 10 minutes, until sauce thickens. Add pepper to taste.
4. Use immediately, or sauce may be frozen or refrigerated for up to 3 days.
5. When ready to grill chicken, place chicken on grill smooth side down. Divide the barbecue sauce --- 3/4 cup for brushing onto chicken during grilling and 1 1/4 cup for serving on the side. Cook, turning occasionally and shortly before chicken is done, coat both sides with barbecue sauce. Grill or broil chicken until the chicken is n longer pink and the juices run clear, when cut with a knife.
6. To serve, reheat the 1 1⁄4 cups of barbecue sauce, transfer chicken to a platter and transfer the sauce to a small bowl to pass with the chicken.
Chicken Thyme
05/25/2004
4 bonelless skinless chicken breasts
salt and pepper
1 Granny Smith apple, cored and thinly sliced
1 shallot, finely minced
1 teaspoon crushed dried thyme
1/4 cup balsamic vinegar
Fresh thyme for garnish, if desired
1. Heat oven to 375-degrees. Lightly spray a baking dish with cooking spray.
2. Sprinkle chicken with salt and pepper. Place in a single layer in prepared baking dish.
3. Arrange apple slices over and around chicken breast. Sprinkle with shallot and thyme. Pour on the balsamic vinegar.
4. Bake for 15 to 20 minutes, until chicken is opaque throughout and juices run clear.
5. Arrange chicken on a platter and spoon apples and cooking juices on top of each. Garnish with thyme leaves or blue cheese.
Chicken Tarragon
05/13/2004
4 boneless, skinless chicken breast halves
1 tablespoon butter & 1 tablespoon canola oil
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
Salt and Pepper
1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, for 15 minutes, just until chicken is cooked through.
2. Transfer the chicken to a serving platter; tent with foil to keep warm.
3. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
4. Season to taste with salt and pepper. Pour sauce over chicken.
Note: This is a French Classic and it is a low carb recipe.
Spanish Chops
05/12/2004
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (to taste)
1/2 tablespoon butter & 1/2 tablespoon oil
2 boneless center-cut pork chops, 1/2 thick
1. Combine paprika, salt, sage, pepper, garlic powder, and cayenne on a plate and mix with a fork. Coat chops with seasoning mixture, on both sides, by pressing chops into the seasoning mix. 2. Heat butter and oil in a large skillet over high heat until very hot. Place chops in skillet, reduce heat to medium and cook 8 to 9 minutes, turning once halfway through cooking time.
To make a sauce, deglaze pan with wine wine or white wine vinegar, scraping the bottom of the pan. Sprinkle lightly with cayenne and add about 1/4 cup milk, heavy or light cream, stirring until it sightyly thickens, adding a bit of water if needed.
Note: This is a low carb recipe.
Feta Burgers
05/11/2004
1 pound ground beef (round or chuck)
1 green onion chopped
1/2 cup chopped fresh spinach
1/4 cup chopped tomato
1/4 cup crumbled feta cheese
1 1/2 teaspoons chopped fresh dill
or 3/4 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon pepper
1. Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 2 to 4 patties.
2. Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.
3. Serve on platter garnished with celery sticks and leaves.
Note: this is a low carb recipe
Spicy Chicken Stir-Fry
05/05/2004
6 tablespoons Canola oil
6 garlic cloves, diced
1 1/2 –inch piece of peeled fresh ginger, diced
1 teaspoon crushed red pepper flakes
2 chicken breasts, boneless and skinless
1 1/2 teaspoon salt
2 tablespoons rice wine or dry sherry
2 green onions, thinly sliced
1/4 cup water
1/2 teaspoon sugar
4 ribs celery, diced
1 tablespoon cornstarch mixed
with 2 tablespoons water
1. While chicken is partially frozen, slice the breasts horizontally into 1/4 to 1/2-inch thick slices. Set aside.
2. Heat oil in wok or deep skillet over medium high heat until very hot. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add pepper flakes and cook, stirring, for 15 seconds.
3. Add the chicken and salt to wok and stir fry for one minute. Add wine and stir-fry for about 30 seconds. Add green onions and water and stir-fry for 1 to 2 minutes.
3. Cover and reduce heat to medium,. Cook for 2 minutes. Uncover wok, sprinkle chicken with sugar and stir-fry for 1 minute. Add clery and stir-fry for 30 seconds.
4. Mix cornstarch mixture and stir into chicken mixture. Stir-fry for only 1 minutes, until glaze is clear and thickened.
5, To serve, spoon stir-fry into pasta bowl or onto plate.
Makes 4 servings (6.5g carb)
Pork Beaumont
05/04/2004
4 thin pork chops
1 tablespoon olive oil
1/2 cup cider vinegar
1/2 teaspoon ground pepper
1/4 teaspoon ground cloves
1 tablespoon tomato paste
3 tablespoons Splenda
2 teaspoons grated gingerroot
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 cup finely diced celery, including leaves
1. Place oil in heavy skillet over medium high heat and heat until searing hot. Place chops in the skillet and brown both sides of the chops, about 4 minutes per side.
2. While chops are browning, combine vinegar, pepper, cloves, tomato paste, Splenda, gingerroot, lemon juice and salt in a blender or processor, cover, and process for 5 seconds to blend.
3. When chops are browned on both sides, pour the sauce over them in the skillet. Scatter the diced celery over the chops, reduce the heat to low, cover partially and simmer for 5 minutes.
4. To serve, transfer pork chops to a serving platter and pour the sauce over the chops, scraping bottom of the skillet for the extra crunchies and sauce.
5. To garnish, arrange parsley or celery leaves on outer rim.
Makes 4 servings (5g carb)
Shrimp Arugula
04/27/2004
1 pound large peeled and deveined shrimp
(or 1 pound frozen cooked shrimp, thawed in refrigerator)
1 or 2 tablespoons Olive oil and 1 tablespoon butter
4 garlic cloves, smashed and minced
4 cups washed and dried arugula or baby spinach
1 pint grape tomatoes or 1 pint cherry tomatoes cut in half
1.Heat oil in skillet over medium high heat, add butter and carefully stir until butter melts into the oil.
2. Add the garlic and saute for about 15 seconds.
3. Carefully add the shrimp and saute until shrimp turns pinkish orange and is slightly opaque.
4. Add the arugula, stirring, and continue sauteeing mixture for a minute. Stir in the tomatoes.
5. Serve immediately, with bread.
Chicken Dellaneva
04/26/2004
4 boneless skinless chicken breast halves
1 or 2 boxes of Uncle Bens long grain and wild rice
1 jar sliced green olives with pimientos
4 slices Mozzarella cheese
1. Rinse and pat dry chicken breasts. Spray bottom of 9x13-inch baking dish. Preheat oven to 350-degrees.
2. Cook rice according to package directions and keep warm.
3.Butterfly chicken breasts and place in the prepared pan. Open the butterflied chicken and gently press.
4. Combine 1 cup sliced olives and 1 cup cooked rice in a bowl and mix well. Spoon the mixture onto butterflied chicken breasts and gently bring the top of the butterflied chicken over the olive/rice mixture. Place a slice of the cheese on top of each filled breast.
5. Bake for 40 minutes. If cheese still needs browning, run under the broiler very briefly, watching carefully.
6. Serve with carrots and the remaining rice.
Corn Puddin’
04/22/2004
4 beaten eggs
1 1⁄2 cups milk or half and half
1 tablespoon snipped fresh basil
1 to 1 1⁄2 cups diced cooked ham
4 cups torn English Muffin bread or French bread (day old)
1 1⁄2 cups frozen corn kernels
1 cup shredded cheddar cheese or pepper jack
1 tomato, cut into thin wedges
Combine eggs, milk and basil in a bowl and mix well. Combine bread, corn, cheese in an 8-inch baking dish and toss well. Carefully pour the egg mixture evenly over the corn mixture in the baking dish. Bake in a 375-degree oven for 30 minutes or until knife inserted in center comes out clean. Garnish with tomato wedges.
Scrambled Egg Sandwich
04/15/2004
3 to 5 eggs
3 tablespoons milk
1 tablespoon butter
1 heaping tablespoon sour cream
smoked salmon, optional
6 slices bacon, cooked and drained
2 slices colby jack cheese
Sweet Hot mustard
2 bagels or English muffins
sliced & very lightly toasted
1. Whip eggs, season with salt and pepper. Melt butter in skillet, add the eggs and scramble, stirring frequently. Just before eggs are firm, stir in the sour cream.
2. Spread mustard on the bagel halves (top and bottom), arrange 2 or 3 slices bacon on bottom pieces of 2 bagel, divide the eggs the bagels. Top with cheese and, if using, the smoked salmon.
Easter Dinner for One or Two
04/08/2004
1 tablespoon olive oil and 1 tablespoon minced garlic
1 slice (1/2-inch thick) Ham
Brown sugar
1/2 cupcurrants
2 tablespoon red wine or red wine vinegar
1 each red and green bell peppers, cut into strips
1/2 red onions, cut into strips
1/2 teaspoon dried rosemary, crushed
1. Heat oil in skillet, add garlic, and saute for 30 seconds. Place ham into skillet and brown on one side, turn and cover with brown sugar. Cook until brown sugar starts to melt and ham is hot. Sprinkle currants on top.
2. Saute pepper and onion strips in hot oil until crisp tender. Sprinkle with rosemary and season with salt and pepper.
3. Slide ham slice onto plate, scoop pepper relish onto one side of ham. Serve with a salad and rolls.
Serves one or two. Ingredient amounts may be adjusted to number and taste!
Grilled Chicken in Mango Sauce
03/25/2004
4 skinless, boneless chicken breast halves
2 ripe mangos, 1 cubed and 1 sliced
1 large ripe avocado, 1/2 cubed and 1/2 sliced
Sea salt and ground white pepper
Spring greens or baby spinach,
washed, dried and stemmed
1. Spray grill pan with nonstick cooking spray. Preheat pan over medium high heat, season chicken on both sides with salt and pepper, and cook until golden and done, turning once.
2. Combine cubed mango and cubed avocado into a food processor, add 1 tablespoon mango or lemon juice, season lightly with salt, cover and process until velvety in texture.
3. Spoon velvet sauce onto plate, (slightly to the side). Cut chicken into thick slices on the bias across the width of the breast. Arrange chicken on top of sauce, overlapping slices. Sprinkle with salt and pepper.
5. Arrange mango and avocado slices around one side of chicken. Garnish with pepper & cilantro.
Cod in Green Velvet Sauce
03/23/2004
1 pound asparagus
1/2 cup cooking liquid from asparagus
2 tablespoons butter
2 to 4 thick cod fillets
1. Trim Place asparagus pieces into saucepan, cover with water, and bring to a boil, lower heat and simmer for 5 minutes or until soft.
2. With a slotted spoon, transfer asparagus to processor, add 1/3 cup cooking liquid, cover and process until creamy and smooth. Add 1 tablespoon butter or olive oil and process until velvety smooth. Season with salt and pepper. Return to saucepan.
3. Blanch asparagus tips.
4. Season fish generously with kosher or sea salt and freshly ground black pepper. Melt remaining butter in nonstick skillet, place fish, rounded side down, in skillet and cook over medium high heat until golden. Turning once. Cover and cook until fish reaches desired doneness --- just beginning to flake.
5. Spoon reheated sauce onto plate, top with fish and drained asparagus tips. Spoon a little of the sauce over the top. Sprinkle with pepper.
Midwestern Style Crab Cakes
03/19/2004
1 pound frozen cooked crabmeat, canned crab or imitation crab flakes
1 1/2 cups soft white bread crumbs, without crusts
2 tablespoons butter
1 teaspoon dry mustard
1/2 teaspoon Salt and 1/8 teaspoon pepper
2 egg yolks, beaten
Canola or vegetable oil
1. Combine crab, bread crumbs, butter, mustard, salt and pepper, and eggs in a bowl and mix well. Form into 4 or 6 patties (firm).
2. Heat 1-inch oil to 375-degrees in a heavy skillet. Fry patties until golden brown on both sides, about 3 minutes. Remove from pan and drain.
3.Serve with Tartar Sauce.
Cod Scampi
03/18/2004
1 pound Cod fillets
1 garlic clove, chopped
1 tablespoon butter
1 tablespoon oil
3 tablespoons lemon juice
1/2 teaspoon salt
1 cup diced bell peppers
1. Rinse and pat dry fillets. Place on a broiler pan.
2. Heat butter and oil in a small saucepan over medium heat , add garlic, diced bell peppers, and cook until golden brown. Remove garlic with slotted spoon and set aside.
3. Spoon the butter mixture over fish and drizzle with lemon juice. Season with salt.
4. Set oven control to brroil, place fish with tops 3 inches from heat. Cook until fish flakes, about 10 minutes.
5. Sprinkle fish with reserved garlic and cilantro or parsley. Serve with lemon wedges and orzo or brown rice. Serves 4 to 6.
Zita Zucchini for St. Patrick's Day
03/17/2004
4 medium zucchini, washed, dried and ends trimmed
4 tablespoons olive oil
2 to 4 garlic cloves
salt and pepper
8- to 16-ounces zita pasta, cooked al dente and drained well
1. Cut 2 zucchini into thick slices and cut slices in half. Place in a small saucepan. Add enough water to just cover, season with salt, cover and bring to a boil. Cook 15 minutes.
2. Transfer cooked zucchini (with a slotted spoon) to a blender or processor, add 1/2 cup of the cooking water, 1 teaspoon of olive oil and 1 or 2 small cloves of garlic. Cover and process until smooth. Add kosher salt and freshly ground black pepper, pulse once or twice, and set aside.
3. Cut remaining zucchini into 1/4-inch cubes.
4. Heat remaining oil in large skillet, add zucchini cubes and saute over high heat until zucchini lightly softens and turns golden. Season liberally with salt and pepper.
5. Divide pasta among 4 pasta bowls (or into one large pasta serving bowl), spoon cooked zucchini, with oil, evenly over pasta. Reheat zucchini garlic sauce and pour over pasta. Top with a bit of shredded Asiago or Parmesan cheese. Serves 4-6.
Spanish Pork Supper
03/11/2004
1 tablespoon olive oil
1 sliced onion
1 garlic clove, finely minced or 3 whole
2 red bell peppers, seeded and sliced
8 pork chops, trimmed of excess fat
1 14.5 ounce can diced tomatoes
1 tablespoon chopped fresh thyme and rosemary, if desired
Black olives for garnish
Salt and pepper
1. Heat oil in large skillet. Add onion, garlic and pepper and cook over low heat, stirring occasionally, for 5 minutes.
2. Increase the heat to medium, add the chops and cook for 3 minutes on each side or until browned.
3. Add the tomatoes and thyme. Cover and let simmer for 15 minutes or until pork is done. Stir in olives, season with salt and pepper and serve immediately, straight from the skillet.
4. Serve with brown rice and salad.
Prince Fish (Norway)
03/10/2004
Fish
1 1/4 pounds cod fillets
1 teaspoon salt
1 cup boiling water
1 cup milk
6 large shrimp, peeled and cooked
12 asparagus stalks
Sauce
2 tablespoons butter
3 tablespoons flour
1 1/4 cup chicken broth
1 cup heavy cream
4 tablespoons sherry, white wine or white grape juice
salt and white pepper
1. Preheat oven to 350-degrees. Cut fillets into 3-inch pieces. Put them into a 9x13-inch baking dish, sprinkle with salt.
2. Melt butter in a skillet, whisk in flour. Stirring, add stock and cream. Simmer sauce uncovered until slightly thickened. Add sherry, salt and pepper to taste.
3. Arrange the poached fish on a warm platter. Place three shrimp on both ends, arrange asparagus between fish pieces and lengthwise on platter. Drizzle sauce over fish. Serve remaining sauce and asparagus on the side.
Moroccan Lemon Chicken
03/09/2004
8 chicken breasts strips, boneless and skinless
salt and pepper
butter
2 tablespoon olive oil
8 tablespoons chicken broth
1/4 cup plus lemon juice
1 tablespoon chopped fresh thyme or cilantro
Orange slices
1. Season chicken with salt and pepper.
2. Melt half the butter with the oil in a large skillet. Add chicken and cook over high heat, turning once, for 3 or 4 minutes. Remove from skillet and keep warm.
3. Pour the chicken broth into the skillet and bring to a boil, stirring and scraping up any sediment from the bottom of the pan. Add lemon juice, remaining butter and the thyme. Reduce to a simmer.
4. Return chicken with juices to the skillet and let simmer gently for 1 minute. Adjust seasoning if necessary.
5. Line 9x13-inch baking pan with candied lemon slices (see below) and using tongs arrange the chicken over the lemon slices. Drizzle some of the juice from the skillet over the chicken.
6. Place pan in a preheated 350-degree oven and bake just until chicken is golden and lemons are hot.
7. To make a sauce, add a little cream to the pan juices and cook for 1 or 2 minutes.
Candied Lemons: Slice 8 to 12 lemons and place in a pyrex or ceramic pan. Cover generously with granulated sugar. Leave pan on kitchen cabinet for 24 hours, stirring once.
Individual Tuna Pot Pies
03/04/2004
1 (12-ounce) can tuna packed in water, drained
1 can cream of chicken, celery or mushroom soup
1 (16-ounce) package frozen baby green peas, slightly thawed1 cup chopped celery
sliced green onions, optional
1 can refrigerated biscuits (Grand!)
Combine tuna, soup, peas, celery and onions if using in a bowl and mix well.
2. Spoon into greased ramekins (or greased casserole) and top with biscuits.
3. Bake in a preheated 375-degree oven for 15 minutes or until biscuit is golden brown.
4. Serve with a simple green salad.
Note: If you like a soupy style pie, add about 1/2 can milk to the mixture.
Louisianna Style Pork Chops
02/26/2004
2 boneless pork chops
Rub:
1 tablespoon salt
1 teaspoon cumin
1 tablespoon black pepper
1 tablespoon chili powder
2 tablespoon paprika
1 tablespoon ground garlic powder
1 tablespoon ground ginger
1. Combine rub ingredients in a sieve and shake into small bowl (this helps incorporate all the dry ingredients). Place in a shaker jar with a screwtop lid.
2. Trim all fat from the pork chops. Using a fourth of the rub, massage the rub into one side of each chop. Turn chop and using 1⁄4 of the rub, massage rub onto that side.
3. Spray grill pan with nonstick coating, heat pan over medium high heat, place rubbed chops in pan and cook for 10 minutes on each side or until done.
4. Reserve remaining half of rub to use another time.
Beef and Blue Entrée
02/25/2004
2 slices beef tenderloin, 1 to 2-inches thick
1 tablespoon olive oil
1⁄4 cup red wine
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley
salt and pepper
2 tablespoons blue cheese, divided
1. Combine oil, wine, garlic, tomato paste, and parsley in a baking dish and mix well. Place filets in marinade and coat both sides of the meat well. Marinade in refrigerator for 30 to 45 minutes.
2. Remove filets from marinade, melt 1 tablespoon butter and oil in grill pan or skillet over medium heat, place filets in pan and cook to desired doneness (160-degrees recommended).
Zucchini Boats
02/24/2004
4 small zucchini, sliced lengthwise and seeds removed
1/2 pound lean Italian sausage
4 ounces light cream cheese, room temperature
1/2 cup shredded Pepper Jack cheese
1/2 cup shredded Parmesan cheese
1 tablespoon fresh or 1 teaspoon dried chives
1. Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving 1⁄4 to 1⁄2-inch wall
2. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well.
3. With a spoon, stuff zucchini boats with cheese mixture.
4. Place boats on a lightly greased baking dish and bake until heated throu and cheese is melted, about 8 minutes.
Cover and refrigerate leftovers and reheat in the microwave or oven for another meal.
SALMON WITH HONEY MUSTARD GLAZE
02/19/2004
8 ounces honey
Juice of 1 lemon
2 tablespoons whole grain mustard
1/2 teaspoon crushed garlic
2 tablespoons butter
2 8-ounce salmon steaks or fillets
1/2 cup white wine, brandy or apple juice
1. Combine honey, mustard, and lemon juice in a bowl and set aside.
2. Arrange salmon steaks or fillets in a baking dish. Pour the honey mustard mixture over them. Add white wine.
3. Top each salmon steak with the butter garlic mixture. Bake in a 350-degree oven for 15 minutes.
4. Remove salmon steaks with a spatula. Spoon the honey mustard glaze over each one.
5. To plate, place salmon on side, arrange pea pods to form fan with pineapple in center.
CHICKEN STROGANOFF
02/17/2004
6 boneless and skinless chicken thighs, cut into thirds
Salt and pepper and Creole spice
4 tablespoons butter and 4 tablespoons olive oil
2 cups sliced fresh mushrooms
1 small onion, thinly sliced and separated into rings
1 (16-ounce) carton light sour cream
Egg Noodles, Cooked and drained
1. Heat oil and butter in large skillet. Season chicken with salt and pepper, dredge in flour, shake off excess, and place in skillet. Sear chicken on all sides. Reduce heat, add sherry, cover and cook chicken until juices run clear.
2. Remove chicken from pan and keep warm in oven. Add mushrooms and onion rings to the skillet and saute until browned and tender. Add sour cream to the skillet, stirring, and cook until bubbly. Do not boil! Return chicken to the skillet and stir to coat with cream.
4. Place egg noodles on platter and top with chicken. Drizzle sauce over chicken, garnish with tomatoes and lime wedges.
A Hungry Man's Dinner
02/12/2004
2 smoked pork chops, trimmed of fat
Oilor butter to brown chops
1 tablespoon butter
2 tablespoons diced bell peppers
1 dsliced apple
1 tablespoon sugar
3/4 cup juice (such as /2 cherry and 1/2 apple)
2 teaspoons corn starch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1. Cook pork chops in 1 tablespoon olive oil or butter in a skillet over medium heat until heated through and starting to brown. Remove chops to a plate and keep warm.
2. Melt butter in skillet, add peppers, apples, and sugar and saute until apples are tender and golden, stirring frequently. Combine juice, corn starch, cinnamon and nutmeg in a small bowl and mix well. Add to the skillet and cook until sauce starts to thicken.
3. Place chops on plate, arrange apples and peppers on chops and drizzle with the sauce.
4. This goes well with the corn pudding we made on Wednesday (2/11/04)
Isabelle's Pasta Primavera
01/21/2004
1-2 tablespoons Olive Oil
1 cup chopped basil leaves
1 yellow squash, sliced
1/2 lb. asparagus spears, cut into 1-inch strips
1/2 red bell pepper, cut into 1-inch strips
Fettucini, cooked and drained
Shredded Asiago Cheese
1/2 to 1 cup Green Olives and Kalamata Olives
1 cup grape or small cherry Tomatoes
1. Heat oil in skillet over medium high heat. Add basil, peppers and asparagus, and saute until vegetables are crisp tender.
2. Transfer drained pasta in a platter-style bowl or large pasta bowl. Drizzle lightly with olive oil, sprinkle with asiago cheese, and spoon sauteed vegetables onto the pasta.
3. Arrange the olives and tomatoes on top of vegetables and sprinkle with cheese.
Bernie's Fritatta
01/14/2004
Olive Oil
1 cup of diced vegetables, combination of green chiles, green, yellow or red bell pepper, green onions or zucchini
Seeded and Diced Tomatoes
Sharp Cheddar Cheese
Parmesan Cheese
Ground Pepper
Fresh Basil
Oregano
4 eggs, beaten
1. Heat oil in skillet over medium high heat, add vegetables and saute until crisp tender.
2. Place eggs in a bowl and beat well. Stirring, add the sauteed vegetables a spoonful at a time.
3. Drizzle same skillet with olive oil, heat, pour the egg and vegetable mixture into the skillet. When eggs begin to solidify, add tomatoes, cheeses and herbs to taste.
4. Transfer skillet to the oven and broil "for a quick sizzle"
Breakfast Casserole
01/13/2004
1 can cream of celery or mushroom soup
1 can cream of chicken soup
1 (8-ounce) container light sour cream
1/2 cub milk or half and half
1 (30-ounce) bag frozen shredded hash brown potatoes, partially thawed
Salt and Pepper
1/2 cup diced red onions or chopped green onions
1/2 cup diced red bell peppers
1 cup shredded cheese
1. Combine soups, sour cream and milk in a large bowl and mix well. Season with salt and pepper. Add the potatoes, onions and peppers. Mix well.
2. Transfer mixture to a greased 9x13-inch baking dish, sprinkle with cheese and bake in a pre-heated 350-degree oven for 20 to 30 minutes.
3. Serve with a fruit salad. Makes 8 servings.
Note: May add crumbled bacon, diced ham or cooked sausage to the casserole for baking.
Bernie's Power Pancakes
01/12/2004
1/4 cup unbleached white flour
1/4 cup blue corn flour*
1/4 cup whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon double acting baking powder
1/2 teaspoon baking soda
1 cup buttermilk and 1 egg
1 giant tablespoon safflower or canola oil
1 cup fruit (such as fresh or frozen blueberries, strawberries or peaches)
Unsalted butter and Maple Syrup
*may substitute buckwheat flour for the blue corn flour.
1. Combine the dry ingredients in a bowl and whisk to mix.
2. Combine buttermilk,egg, and oil ina small bowl and whisk to blend well.
3. Gradually, while stirring or beating, add dry ingredients into the wet ingredients. If needed for desired consistency, add more buttermilk, 1 tablespoon at a time.
4. Ladle batter onto a well seasoned griddle and cook on one side until bubbles start forming, turn and cook until bottom is lightly browned.
5. Serve with butter and syrup
Sara’s Macaroni and Cheese with Tuna
01/08/2004
2 cups cooked and drained elbow macaroni
(a 7-ounce package yields about 2 cups cooked)
1 cup milk or half & half
1 cup shredded cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 (6-ounce) tuna packed in water
1 or 2 tablespoons finely chopped onions or dried onions
1/2 teaspoon dry mustard
salt and pepper, optional
1 1/2 cups rice Chex cereal, coarsely crushed
1.Preheat oven to 350-degrees and spray an 8-inch square baking dish with nonstick coating.
2. Combine macaroni, milk, cheese, soup, tuna, onions, mustard, and salt and pepper in a large bowl. Toss gently to mix ingredients.
3. Spoon mixture into prepared baking dish and top with Chex cereal. Bake for about 30 minutes.
Note: Other ingredients that may be added to this casserole are chopped pimientos, sliced olives, chopped green chilis, or use Monterey Jack cheese, or use spiral shape pasta, or increase the tuna to two cans. Experiment with this one!
Baked Ham with Marmalade Glaze
12/30/2003
1 6- to 8-pound cooked ham
(I used a Hormel 81)
1 1/4 cup orange marmalade (18-ounce jar)
1/4 cup stone ground mustard
1/8 cup bourbon, orange juice or apple juice
1/4 to 1/2 cup brown sugar
several sprigs rosemary and thyme
1. Place ham in a 9x13-inch baking pan and pour about 1/4 cup apple juice in bottom of pan. Bake ham in 350-degree oven until internal temperature reaches 140-degrees.
2. Meanwhile, prepare glaze by combine marmalade, mustard, bourbon, and brown sugar in small saucepan over medium heat and whisk until blended. Cook for 3 to 5 minutes.
3. Remove ham from oven and score the ham in 1-inch scores. Spoon glaze over the ham, forcing into the score marks.
4. Remove ham to the oven and continue baking for additional 20 to 30 minutes, basting frequently with pan juices and glaze.
5. Slice ham and stir juices in pan and pour into a gravy boat to serve with the ham.
Holiday Pasta
12/10/2003
8-ounces penne pasta, cooked and drained
1 tablespoon olive oil
1 chopped onion
6 garlic cloves, mashed or minced
1/2 green bell pepper or Anaheim,
seeded and chopped
1/2 to 1 pound mushrooms, sliced
1 container grape or Santa tomatoes
1 cup sliced chard or spinach leaves
3 tablespoons extra virgin olive oil
1⁄2 cup red wine
1 to 1 1/2 cups sliced smoked pork chops, smoked sausage, or grilled chicken strips
1 tablespoon fresh marjoram leaves
Sea salt and freshly ground pepper blend
1/2 cup shaved Pecorino Romano or Asiago
or shredded Parmesan or Asiago
1. Heat 2 tablespoons oil in a large skillet over medium heat until hot.
2. Add the onion, pepper, and garlic and saute, stirring, for 2 minutes, or until crisp tender.
3. Add the mushrooms and cook for 1 minute, stirring constantly.
4. Stir in the tomatoes and spinach.
5. Drizzle the wine into the mixture and cook, stirring, for about 3 minutes. Add meat if using.
6. Stir in remaining oil, if needed, the marjoram, salt and pepper, and cook for three (3) minutes.
7. Add the pasta and toss well.
Note: To complete this meal, our holiday pasta only needs crusty Italian or French bread and a nice glass of wine or a glass of chilled sparkling grape juice.
Lyn's Bonus Recipe: Roasted Lamb
11/28/2003
2 1⁄2 pound leg of lamb - shank bone removed
2 cloves garlic, peeled and 6 sprigs fresh rosemary
Salt and freshly ground black pepper
1 1⁄2 cups water and 1⁄2 cup red wine
2 teaspoon red currant jelly
2 teaspoon flour and 1 teaspoon butter
Preheat oven to 350-degrees
1. Trim the lamb of any excess fat. Cut each clove of garlic into fine slivers. Pierce holes all over the lamb and push pieces of garlic into the holes. Season the lamb well.
Lightly oil the oven. Add the lamb and four sprigs of the rosemary. Cover and roast, allowing 30-35 minutes per pound depending on how well you prefer lamb to be cooked.
When finished cooking, remove the lamb and allow it to rest for 10-15 minutes before carving. Cover with foil and a clean towel. Drain the fat from the oven.
Place the open oven on the stove, remove the cooked pieces of rosemary. Add the water and red wine, bring to a simmer, stirring, removing any roasting residues from the base. While simmering, stir in the red currant jelly and small pieces of the blended flour and butter. Stir thoroughly while the sauce thickens. Add the remaining finely chopped rosemary. Taste and adjust the seasoning.
Carve the lamb into thick slices and serve with a little of the sauce poured over top. Serve with baby roast potatoes and a green vegetables.
NODAK Grilled Steaks
11/21/2003
2 Ribe Eye steaks and 2 Porter House steaks, medium thickness
NODAK's Steak Salt*
1. Blot dry steaks and remove excess fat, if desired.
2. Generously season both sides of the steak with NODAK's Steak Salt.
3. Place steaks on hot grill and cook covered for 2o to 30 minutes, depending on desired doneness.
*The Steak Salt is carried in the NODAK Store at $3.95 for a bottle and it is well worth it.
Shawn Driscoll's steaks were delicious! They turned out moist, tender and flavorful. The many folks watching us film, devoured the steaks rather quickly!
Turkey on a Grill
11/20/2003
1 thawed turkey, packets removed
Carolina Seasoning mix ($3.95/large bottle at The NODAK Store)
Oranges, quartered
Apples, quartered
Onions, quartered
Star fruit, sliced, for garnish
1.Season turkey with seasoning mix inside and out, rubbing the seasoning mix into the turkey under the skin, on the skin and in the cavities.
2. Stuff the oranges, apples, and onions into the cavities of the turkey.
3. Lift turkey onto the hot grill, cover, and cook for about 3 hours or until the turkey juices run clear.
4. Garnish with slices of star fruit.
When this turkey came off the grill and we cut into the golden brown bird I was amazed at the flavor and moist meat. This year, our Thanksgiving turkey is being cooked on the grill!
LaVonne Selberg's Beer Basted Chicken
11/19/2003
1 3 pound whole chicken
Carolina Seasoning Mix (NODAK Store carries this at $3.95/bottle)
1 can beer
1 roasting/basting post (NODAK STORE carries this handy tool at $15.95)
1. Generously season chicken with seasoning mix, making sure to cover all surfaces. Sprinkle a little inside the chicken cavities.
2. Pour beer into the basting post, according to the package directions.
3. Place chicken onto the post, making sure the chicken is securely planted!
4. Position chicken on post onto the hot grill, cover and cook for 30 to 40 minutes or until chicken is done and juices run clear.
Note: This basting/roasting post is a safe way to prepare beer basted chicken because it has a firm base that allows it to sit securely on the grill.
Any liquid may be used for this chicken --- beer, wine, apple cider, orange juice, etc.
Shawn Driscoll's Pork Loin Roast on a Grill
11/17/2003
1 (2 or 3 pound) pork loin roast
Carolina Seasoning Mix (NODAK carries this: $3.95 for a large bottle)
Sweet Barbecue Sauce
1. Trim roast of excess fat. Generously cover the roast with the Carolina Style Seasoning Mix (an excellent and inexpensive seasoning mix), rubbing well with your hands. Refrigerate the roast for 30 minutes up to overnight.
2. Preheat grill. Place roast on the hot grill, cover and cook for about 45 minutes or until juices run clear when pierced with a fork.
3. Brush the barbecue sauce onto all sides of the roast and continue cooking for another 5 minutes.
4. Remove from grill. Allow the roast to stand for 5 minutes before cutting. Delicious!
Pork and Cranberry Stir Fry
11/13/2003
Olive oil
1 or 2 thick boneless pork chops, thinly sliced
1/2 package fresh cranberries
Green and yellow bell peppers and onions, sliced
1 tablespoon sugar
Slivered almonds, optional
Heat small wok over medium high heat and add just enough oil to coat bottom and sides. Season sliced pork generously with salt and pepper and add to wok. Stirring cook pork until it starts to turn golden on edges. Stir in vegetables and cranberries and sugar. Stir and cook till crisp tender. Stir in nuts if using. Serve with rice or noodles or a salad. Other than the pork and cranberries, ingredients may vary according to what you have on hand.
Tracy Briggs' Chicken Tortilla Casserole
11/11/2003
4-6 Chicken Breasts (deboned, cooked and cooled)
1 large bag Tortilla Chips
1 lb Shredded Sharp Cheddar Cheese
Sauce:
1 can cream of chicken soup
1 can cream of mushroom soup
2 small cans chopped, mild, green chiles (NOT HOT!!!)
1 medium onion, chopped
1 pint sour cream or light sour cream
1. Mix all sauce ingredients. Set aside.
2. Cut up chicken breasts into bite-size pieces. Smash up tortilla chips while still in bag. Set aside.
3. Spray Pam on 9 1/2 by 11 pan. Layer some of the tortilla chips on the bottom of the pan. Put layer of chicken on next, then a layer of cheese, then layer of sauce. Repeat layers until 2-3 times, ending with chips.
4. Refridgerate 24 hours before baking.
5. Bake for 1 hour at 350-degrees. (45 minutes covered, 15 minutes uncovered). Serves 10 for lunch; 8 for dinner.
Serve with chips and salsa, guacamole, etc on the side.
Pan roasted lamb chops
11/05/2003
Lamb Chops
Olive oil
Salt and pepper
Dijon Mustard
Greens tossed with vinaigrette
1. Cut lamb chops from bone and trim all fat. Place lamb in foil lined pan, drizzle well with olive oil, season with kosher salt and pepper, and toss, rubbing oil and seasoning into the lamb --- use hands to rub the oil into the lamb.
2. Heat olive oil in a skillet over medium high heat. Place lamb in the skillet and sear on all sides (top, bottom, and sides). Season generously with salt and pepper if desired.
3. Place skillet in a preheated 350-degree oven until lamb reaches desired doneness.
4. Remove from oven, coat with dijon mustard and slice lamb into thin slices.
5. To serve as a salad, toss greens with a vinaigrette, "pile" in the center of a plate, place sliced lamb beside the greens, and garnish with grape tomatoes.
Shrimp Scampi on a Crouton
11/05/2003
1 pound uncooked, shelled, deveined shrimp
4 tablespoons butter
4 tablespoons minced garlic
Salt and pepper
2 or 3 finely minced parsley
4 tablespoons finely diced peeled and seeded Roma tomatoes
1 lemon, juiced
lemon twists for garnish
Melt 2 tablespoons butter in skillet over medium high heat and add garlic. Cook, stirring, until garlic is tender.
2. Add shrimp and cook quickly, turning, until shrimp is pink (or orange!) Season with salt and pepper. Add parsley, tomatoes, and lemon juice and saute quickly and briefly. Finish shrimp and sauce with 1 or 2 tablespoons butter.
3. Place a thick slice of crusty French bread in pasta bowl and arrange shrimp over the bread. Spoon sauce over the shrimp and serve garnished with lemon twists.
Witches Brew AKA Chili
10/30/2003
1 pound extra lean ground beef
1 cup diced onions
1 envelope chili seasoning, optional
1 (14.5) can diced tomatoes (any seasoning)
1 can seasoned chili beans, undrained
1 can red kidney or pinto beans, undrained
1 can water or beef broth or tomato sauce
1.Cook ground beef in skillet over medium high heat until no longer pink, breaking up into small pieces. Add onions and chili seasoning and cook until onions are tender, stirring frequently.
2. Stirring, pour in tomatoes, chili beans, red beans, and water. Bring to a boil. Reduce heat and simmer for about 5 minutes or until thoroughly mixed and hot.
3. Serve with tortilla chips, sour cream, shredded cheese, and chopped onions.
Barbecue Pizza
10/29/2003
1 Italian pizza crust or refrigerated pizza crust
1 (8-ounce) bottle BBQ sauce
1 (14.5-ounce) can artichoke hearts
1 1⁄2 to 2 cups cooked chicken strips or torn pieces
1 cup shredded pizza cheese
2 or 3 slices smoked gouda cheese
1.Preheat oven to 450-degrees. Sprinkle large pizza pan or baking sheet with a corn meal and pepper mixture.
2. Lightly dust crust with salt and pepper or garlic salt. Evenly spread BBQ sauce over the crust within 1/2-inch of the edge --- to the thickness that you want.
3. Top with chicken, artichoke hearts, and shredded cheese. Cut smoked cheese into strips and arrange on top of pizza.
4. Bake 8 - 10 minutes, until pizza is hot and bubbly.
Apple Pork Chops
10/28/2003
4 to 6 thin sliced pork chops, fat trimmed
Salt, pepper, and paprika
6 tablespoons apple butter
1 or 2 halved and thinly sliced white onions
1 or 2 tablespoons sugar, more if needed
Olive oil
1. Season pork chops on both sides with salt and pepper and paprika. Slather apple butter over each pork chop.
2. Heat oil in skillet over medium heat. Add onions and cook for 2 minutes, stirring frequently. Reduce heat and add sugar, and cook for 3 to 5 minutes,stirring frequently, until onions are soft and golden brown (caramelized).
3. Transfer onions to plate and keep warm (a 200-degree oven will keep the onions hot without over cooking.)
4. Add a little more oil to the skillet if needed, place pork chops in the skillet, and sear on both sides. Cook over medium high heat, 3 to 4 minutes per side, until no longer pink.
5. Transfer pork to serving platter, smother with caramelized onions, garnish with apple wedges, and serve with baked or mashed potatoes.
Halloween Tacos
10/27/2003
1 pounds extra lean ground beef
1/4 onion, finely diced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 small bottle thick and chunky salsa
Shredded lettuce
Shredded cheese
12 meatballs, cooked
Sour cream
1 small can sliced black olives
12 Taco shells
1. Heat oil in skillet over medium high heat, add ground beef and onions and cook until no pink remains in beef. Sprinkle taco seasoning over the beef and stir until well mixed.
2. Heat taco shells in oven, remove, and spoon meat mixture into the shells, spoon salsa on top of meat and sprinkle with cheese. Place lettuce in shells, dip meatballs in sourcream and arrange side-by-side on top of the lettuce, securing in the shell.
3. Garnish the sour cream dipped meatballs with sliced black olives, making "eyeballs".
4. Serve with salsa.
Dilly Shrimp
10/24/2003
1/4 cup lemon or lime juice
2 tablespoon olive oil
1 tablespoon chopped fresh dill
1 pound uncooked peeled and deveined shrimp
Salt and pepper
Thinly sliced green onions for garnish
1. Combine lemon or limejuice, 1 tablespoon oil, dill, and salt and pepper in a bowl.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook until pink and firm, about 5 minutes. Remove the shrimp from the skillet and drain well on paper towels. Pour out any liquid remaining in skillet and wipe out skillet with paper towels.
3. Add the lemon juice mixture to skillet, add shrimp, a dash of Tabasco if desired, and cook for 1 or 2 minutes over medium heat, stirring frequently, until heated through.
4. Decorate a platter with greens and/or parsley, arrange the shrimp on the platter, and garnish with green onions.
Note: To make an interesting and delicious dipping sauce, combine 1 small jar mild or medium or hot taco sauce and 2 to 4 tablespoons honey, whisk and serve on the side!
Honey Pork and Snap Pea Entrée
10/23/2003
4 boneless pork chops, cut or pounded 1/4-inch thick
1/3 cup Dijon style mustard and 2 tablespoons honey
1 tablespoon balsamic or red wine vinegar
Salt and pepper
1 tablespoon olive oil
1 cup mini carrots and 2 cups snap peas, ends trimmed
Cream or Half and half or milk
1. Combine mustard, vinegar, and honey in a small bowl and mix well. Remove and reserve half of the mixture to another small bowl. Place pork in a flat bowl and spread mixture over the pork, turn and repeat on other side. Season lightly with salt and pepper. Cover and refrigerate for 15 minutes.
2. Heat oil in large skillet. Remove pork from marinade, place in skillet and sear on both sides. Cook until browned and no longer pink inside. Remove pork and keep warm, add carrots and pea pods. Toss and cook until vegetables are crisp tender. Return pork, cover and cook for 1 minute.
3. Transfer to a platter. Heat reserved marinade in same skillet, scraping bottom of skillet, and add just enough cream to make a sauce, and drizzle over pork.
Chicken and Carrot Entrée
10/22/2003
2 boneless skinless chicken breasts or thighs
Salt and pepper
1 to 2 cups mini carrots
1/2 cup soy sauce
1/2 cup ketchup
2 tablespoon honey
1. Preheat oven to 350-degrees and spray an 8x8-inch baking dish with nonstick coating.
2. Place chicken breasts side by side in prepared baking dish. Season with salt and pepper
3. Arrange carrots around the chicken pieces.
4. Combine soy sauce, ketchup, and honey in a small bowl and beat with a whisk until thoroughly blended. Place 2/3 of the mixture in a small saucepan and set aside. Brush remaining mixture onto the chicken pieces.
5. Cover chicken and bake for 45 minutes, until chicken is cooked through and juices run clear. Uncover and bake for additional 5 minutes.
6. Heat the remaining sauce and serve on the side.
Thai Chicken Pasta in SunButter Sauce
10/02/2003
3 1/2 tablespoons SunButter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce and 2 teaspoons chili oil
1 tablespoons grated fresh ginger
1 teaspoon honey and 1⁄2 teaspoon sesame oil
2/3 cup chopped green onion
2/3 cup shredded carrots
1 cup bean sprouts
2 tablespoons sunflower seeds
1 pound chicken breasts, cut into strips
8-ounces pasta of choice, cooked
1/2 cup chopped fresh cilantro
cayenne pepper and salt
1. Combine first 8 ingredients in blender, cover, and process until smooth.
2.Season chicken with salt and pepper, saute seasoned chicken in oil, until done, about 7 minutes.
3. Combine pasta, chicken, carrots, onion, and cilantro in a serving bowl. Pour blended mixture over all and mix well. Sprinkle sunflower seeds and bean sprouts over top. Serve warm.
Chicken Pasta with SunButter
10/01/2003
2 packages Ramen Noodles
4 boneless skinless chicken breasts
3/4 to 1 cup Italian dressing
1/4 cup Sunbutter
Sliced green onions or parsley for garnish
1. Remove seasoning packets and save for another meal. Prepare noodles according to package directions, minus seasoning. Drain well.
2. Grill, fry, or bake chicken breasts until done and cut into strips. Stir into the noodles.
3. Combine Italian dressing and Sunbutter in a bowl and beat with a whisk until blended.
4. Pour SunButter mixture over the noodle and chicken mixture and mix well.
5. Garnish with onions, parsley or diced tomatoes.
Company Chicken Plate
09/26/2003
1 breast from rotisserie chicken
1 tablespoon oil
Chicken broth
Cooked potatoes
Cooked broccoli, green beans, carrots, or any leftover vegetable
1. Heat oil in skillet. Add breast of chicken, potato or rice, and vegetable. Sprinkle with chicken broth.
2. Cover and cook over medium heat, just until chicken and vegetables are warmed through.
3. Cut breast in half, if serving two, and divide potatoes and vegetables between two plates and serve.
Chicken Carcass Broth
1 chicken carcass
(Bones and skin from 1 leftover rotisserie chicken)
4 cups water
Chicken broth, if any leftover from week
Carrots and Celery and Onion
Parsley sprig and Bay leaf
Combine all the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 30 minutes to one hour. Strain through sieve. Discard vegetables and herbs. Place strained broth into a bowl or jar and refrigerate until ready to use. Tip: Pour cooled broth into ice cube trays and freeze. When ready to use, just pop out a couple of broth cubes!
Chicken Rice Soup
09/25/2003
4 cups chicken broth
1 cup water
1 tablespoon lemon juice
1⁄4 cup chopped parsley or 2 whole sprigs
1 bay leaf
1 teaspoon minced garlic or 1 smashed clove of garlic
1⁄4 to 1⁄2 cup diced red onion
1 cup shredded, chopped, or thinly sliced carrots
2 cups cooked rice (more or less to taste)
2 cups pulled or chopped rotisserie chicken from reserved 1⁄2 breast, back and off bones
Salt and pepper
1. Combine broth, water, juice, parsley, bay leaf, and garlic in a large saucepan over medium heat. Bring to a boil and cook for 3 minutes. Reduce heat. Remove bay leaf. If using 2 whole sprigs of parsley, remove.
2. Add onions and carrots and cook, covered, for 3 minutes, stirring occasionally.
3. Add rice and chicken, bring to a simmer and cook for 3 minutes. Season to taste with salt and pepper.
4. Ladle soup into bowls, garnish with thinly sliced green onions or parsley, and sour cream if desired.
Note Crackers and cheese are a natural accompaniment to this easy soup
Broiled Chicken Sandwich
09/24/2003
For One Sandwich:
1 English Muffin
Honey Dijon mustard
2 slices tomato
1/2 rotisserie chicken breast (cut crosswise), thinly sliced (reserve other half for soup)
1 thin slice small red onion, separated into rings
Shredded cheddar cheese or 1 slice of your favorite cheese
1 or 2 slices cooked bacon, halved
1 teaspoon paprika
Sea Salt and freshly ground pepper
1. Slice muffin and slather desired amount of mustard on bottom half. Place muffin, cut side up, on broiler pan. Combine paprika, salt and pepper in a small bowl and blend.
2. On bottom half, layer tomato slices, thinly sliced chicken sprinkled with paprika blend, onion, cheese, and bacon.
3. Place pan under the broiler, 4-inches from heat, and broil until cheese starts to melt, about 3 minutes.
4. Transfer to a plate, place top half of muffin off center on bottom half and serve immediately.
5. Serve this easy put-together with a fruit salad.
Chicken Fried Rice
09/23/2003
1 tablespoon olive oil
1 small green or red bell pepper, seeded and diced
1 bunch green onions or 1⁄4 red onions, chopped
1⁄2 cup shredded or chopped carrots
1⁄4 to 1⁄2 cup chopped mushrooms
1 rib celery, diced
1 teaspoon minced garlic
1 teaspoon minced ginger
4 tablespoons soy sauce
3 cups cooked rice, cold
2 delie style rotisserie chicken thighs, pulled apart and chopped
Green vegetable such as broccoli, beans, peas, pepper, etc, optional
1. Heat oil in wok or skillet over medium hight heat.
2. Add pepper, onions, carrots, celery, garlic, and ginger and cook, stirring frequently, until vegetables are crisp tender (longer if you prefer your veggies softer).
3. Stir in the soy sauce and spoon in the rice. Add the chicken and cook for 3 or 4 minutes, just until rice and chicken are hot.
4. Serve with a salad or a bowl of egg drop soup. Garnish with Chow Mein noodles, if desired.
Chicken Mus-tahrd
09/18/2003
Fettuccine for four,
broken into 3-inch pieces, cooked and drained
4 chicken breasts, halved or cut into thick strips
1 or 2 tablespoons Oil
Salt and pepper
1 cup sliced mushrooms
1⁄2 to 1 cup light sour cream
1 tablespoon Dijon-style mustard
1 sprig fresh thyme or 1 teaspoon dried thyme
1. Heat oil in large skillet over medium heat. Add chicken and cook for 8 minutes, turning once. Season to taste with salt and pepper.
2. Add mushrooms to the chicken and cook until mushrroms are heated through.
3. Remove leaves from thyme sprigs. Combine sour cream, mustard, and thyme in a small bowl and mix until blended.
4. Add sour cream mixture to the skillet and cook, stirring, until heated through, but do not boil.
5. Serve over pasta or add the pasta to the skillet and toss chicken and pasta well.
Sprightly Shrimp
09/17/2003
1 cup uncooked minute rice, cooked
1⁄2 cup chicken broth
1 pound cooked shrimp
2 teaspoons curry powder
1 cup plain yogurt
2 tablespoons flour
1⁄4 to 1⁄2 teaspoon allspice
1 8-ounce can bamboo shoots, drained
1 8-ounce can chestnuts, sliced and drained
1 bunch green onions, sliced
1. Pour chicken broth into a large skillet and bring to a boil. Whisk in curry powder. Reduce heat to low.
2. Combine flour and allspice in a small bowl and mix well. Stir into the yogurt and mix until well blended.
3. Stir the yogurt mixture into the chicken broth, stirring until blended. Add the water chestnuts, bamboo shoots, and half of the green onions. Increase heat to medium and cook until the mixture starts to thicken. 4. Stir in the shrimp, and cook just until the shrimp is heated through. Season to taste with salt and pepper.
5. Serve over rice.
California Chicken
09/15/2003
Olive oil or Canola oil or butter
4 boneless skinless chicken breasts
Salt and pepper
1/2 cup seedless red grapes
1/2 cup seedless green grapes
2 or 3 tablespoons chopped parsley
1/2 cup apple jelly
1/2 cup sherry or white wine or grape juice
Chicken broth
1 tablespoon lemon juice
1. Heat oil in skillet over medium high heat.
2. Generously salt and pepper both sides of the chicken pieces, using freshly ground black pepper and sea or kosher salt, if available.
3. Add chicken to the skillet and cook for 5 minutes, turn, and cook for 3 to 5 minute, or until chicken is no longer pink and the juices run clear.
4. Transfer chicken to serving plate, cover and keep warm.
5. Cut half of the grapes lengthwise.
6. Place the apple jelly, sherry, lemon juice and salt and pepper in the same skillet in which the chicken was cooked. Cook and stir just until the jelly is melted
7. Add the grapes and parsley. Heat, stirring gently.
8. Pour jelly sauce over the chicken --- if there is extra sauce pour remaining sauce into a small pitcher or small gravy boat and serve on the side. Makes 4 servings.
Note: I like to serve this chicken and sauce over rice.
Taco Biscuits
09/11/2003
1/2 pound lean ground beef
1/4 cup chopped onion
1/2 envelope of taco seasoning
2 tablespoons sliced black olives
1 tube of large (16.3-ounce) refrigerated biscuits
1 cup shredded cheddar or Colby Jack cheese
olive oil for brushing
Cook beef and onion in a skillet over medium heat until beef is cooked and browned, breaking meat up into small pieces. Drain excess grease. Add taco seasoning and add a little water (a fourth to a half of what is called for on the package).
2. Open biscuits and flatten four of the biscuits into a 4-inch oblong or round shape. Place on a cookie sheet large enough to hold four of the shapes.
3. Spoon 1/4 of the meat mixture onto each biscuit. Top with 1/4 of the cheese. Place a few black olives (or green olives) on top of the cheese.
4. Flatten remaing biscuit and place on top of filling. Press edges together to seal. Brush lightly with olive oil.
5. Bake taco biscuits in a preheated 400-degree oven for about 15 minutes.
6. Serve with sour cream, salsa, or ranch dressing.
Tuna with Tomato and Basil Sauce
09/04/2003
1 tablespoon olive oil
1 small chopped onion
2 tomatoes, seeded and chopped
1 handful fresh basil, coarsely chopped
2 garlic cloves, crushed
1 tablespoon balsamic vinegar
Salt and pepper
2 fresh or frozen tuna fillets (4 to 6-ounces each)
Butter
1. Combine tomatoes, basil, garlic, and vinegar in a bowl and toss well. Season with salt and pepper to taste. Set aside.
2. Heat the oil in a skillet, add onions and saute until golden. Add tuna to the skillet and cook until done, turning once. (Tuna, when done, should show a slight trace of pink at the center --- don’t overcook!)
3. To serve, place tuna on plate and spoon tomato basil sauce over the tuna.
Peyton’s Bean Burritos
08/26/2003
1 can refried beans or pinto beans, drained and mashed
1 cup salsa
2 cups shredded colby jack cheese
Light sour cream
Flour tortillas (6 to 8-inch size)
Cooked rice, optional
Shredded cheese for garnish
1. Combine beans and salsa in a bowl and mix well. Spoon mixture into center of tortilla. Spread sour cream over the mixture. If using rice, spoon on top. Sprinkle with cheese.
2. Fold tortilla like an envelope. Place in baking dish and sprinkle lightly with shredded cheese.
3. Bake in a 375-degree oven for 20 minutes.
Italian Style Scallops
08/21/2003
1 pound large sea scallops, rinsed and dried on papertowels
1 tablespoon olive oil
2 firm tomatoes, chopped
1 cup fresh basil leaves, cut into large strips
Salt and pepper
1. Heat oil in skillet over medium high heat. Add scallops to the skillet and saute until starting to turn golden.
2. Add chopped tomatoes and basil strips to skillet and cook for 1 minute.
3. Transfer mixture to a bowl or platter.
4. Serve over pasta, rice, or thick slices of crusty Italian bread.
Note: May add green onions if desired.
Sweet and Sour Ham
08/20/2003
1 pound boneless cooked ham, thick sliced and cut into strips
1 teaspoon olive oil
1 red bell pepper, seeded and cut into strips
1/2 cup matchstick cut carrots
1 package fresh sugar snap peas
1 (8-ounce) can pineapple tidbits, drained
1/4 to 1/2 cup Currant Jelly
Hot cooked rice or crisp chow mein noodles
1. Heat oil and saute ham. Add bell peppers, carrots, and peas. Stir fry just until vegetables are crisp tender.
2. Add pineapple tidbits and stir.
3. Make a well in center of mixture and place jelly in center. Cook until jelly melts and then stir fry to evenly coat.
4. Serve over rice or noodles.
Note: Green onions may be added.
Salsa Chicken
08/13/2003
4 skinless and boneless chicken breasts, cut into two pieces and pounded to 1/2-inch thick
Flour, salt, pepper for dredging
Olive oil
1/2 cup purchased salsa
1 (14.5 ounce) diced tomatoes
1/2 bunch green onions, thinly sliced
1/2 Anaheim pepper, seeded and finely diced
diced bell pepper for garnish
1. Combine salsa, tomatoes, onions, and pepper in a small saucepan and heat.
2. Combine flour, salt and pepper in a shallow plate. Dredge chicken in mixture. Shake off excess flour.
3. Heat just enough oil to cover bottom of a skillet.
4. Add chicken and brown for 2 minutes on each side. Cover and cook for 5 minutes.
A digital meat thermometer should read 160-degrees.
5. Place chicken pieces on platter, spoon salsa onto the chicken pieces.
6. Serve with rice, on slice of crusty bread, or on a bun.
Mediterranean Platter
08/01/2003
1 pound cooked chicken breast, cut into thick strips
1/2 to 1 pound reduced fat ham, sliced and rolled
1 (8-ounce) package Mozzarella cheese, sliced
1 pint grape tomatoes or halved cherry tomatoes
1/2 Vidalia onion, very thinly sliced and separated into rings
1 or 2 cans pitted black or kalamata olives, drained
1 tablespoon fresh oregano leaves
Salt and coarsely black pepper
1/2 cup basil leaves, stacked and sliced into thin strips
Extra Virgin Olive Oil
Balsamic vinegar
Feta cheese for topping
Ciabatta bread (Breadsmith bakes Ciabatta bread)
1. Arrange chicken, ham, and cheese around the edge of a large platter.
2. Spread the onions over the center of the platter. Spread the tomatoes and olives over the onions.
3. Drizzle with olive oil and balsamic vinegar over the ingredients.
4. Top generously with feta cheese (break it up as you sprinkle it on top of the platter).
5. Garnish generously with basil leaves.
6. Serve with fresh Ciabatta bread.
Grilled Tuna Salad Entree
07/11/2003
Salad
1/2 cup olive oil
2 garlic clove, crushed
4 to 5 tablespoons lemon juice, depending on desired tartness
1 tablespoon mild mustard
1 teaspoon sugar
Salad greens, washed, dried, and torn
Tuna
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon cracked black pepper
4 tuna steaks
Salsa
4 or 5 medium tomatoes, seeded and chopped
1 cup sliced black olives
12-ounces feta cheese, broken (plain or flavored)
1/2 cup parsley or oregano, or 1/4 cup chopped cilantro
4 tablespoons pine nuts or chopped pecans or slivered almonds
1. To prepare salad, combine olive oil, garlic, lemon juice, mustard and sugar in a jar, cover, and shake until thoroughly blended. Pour over the salad greens and toss well. Season to taste with salt and pepper. Cover lightly and refrigerate until ready to serve.
2. To prepare tuna, combine olive oil, lemon juice, and pepper in a small bowl and mix well. Spread on tuna steaks. Cook tuna on heated oiled grill, brushing occasionally with oil mixture until browned on both sides and just cooked through. Do not overcook tuna.
3. To prepare salsa, combine all ingredients in a bowl and toss. Season to taste with salt and pepper.
4. To serve, arrange the salad on a plate, place freshly grilled tuna steak in center and top with salsa.
Grilled Rib Eyes with Mashed Potatoes
07/10/2003
2 sweet bell peppers, seeds removed and finely diced
1/2 small onion, finely diced
1/2 cup drained sun-dried tomatoes packed in oil
1 tablespoons grated fresh ginger
2 tablespoons olive oil
1 teaspoon sugar
4 tablespoons chopped fresh basil
2 or 3 sweet potatoes, baked and skins removed
1 white potato, baked and skins removed
1/4 cup half and half cream (fat free is fine)
1 teaspoon diced garlic
1 teaspoon ground cumin
Salt and pepper to taste
2 to 4 Rib eye steaks
Leafy Lettuce leaves
1. Combine tomatoes, ginger, oil, and sugar in a food processor, cover, and process until pureed. Add diced peppers, diced onions and basil, and pulse 2 or 3 times.
2. Combine sweet potatoes and white potato in a bowl and mash with potato masher or a fork. Add garlic, cumin, and while beating with an electric mixer, gradually pour in the cream. Keep warm.
3. Season the steak on both sides with salt and pepper. Grill the steaks to desired doneness in a stovetop grill pan or on an outdoor grill.
4. To plate: Arrange large leafy lettuce leaves on a plate, scoop the potatoes into the center of the plate, place the steak on top of the potatoes, and spoon the bell pepper mixture over the steak.
Grilled Sirloin with Mushroom and Onion Sauce
07/09/2003
Boneless sirloin steak or round steak
1 cup red wine
1 1/2 to 2 tablespoons cream style horseradish
1 tablespoon finely chopped fresh thyme
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons butter
1 large white onion, sliced
1 teaspoon diced garlic
1 pound button mushrooms, sliced
1⁄4 to 1⁄2 cup beef broth
2 tablespoons chopped fresh parsley
1. Combine 1/2 cup wine, 1 tablespoon horseradish, 1 teaspoon thyme, and all of the oil and sugar in a small bowl and mix well. Place the steak in a glass dish and pour the marinade over the steak. Cover and refrigerate for at least 2 hours and up to overnight.
Remove the steak from the marinade, discard marinade, and grill the steaks to desired doneness.
2. Melt butter in a nonstick skillet, add onions and garlic and cook until tender, stirring frequently. Add the mushrooms, and cook until soft, stirring frequently. Add remaining horseradish, thyme, wine, and broth. Bring mixture to a simmer and cook uncovered for 3 to 5 minutes, until liquid is reduced by at least half. Stir in parsley.
3. Arrange leafy lettuce on a dinner plate, place the steak on top of the lettuce (this will partially wilt the leaves), and spoon mushroom sauce over the steak. Serve with crusty bread.
Grilled T-Bones with Yogurt Sauce and Salad
07/08/2003
Grilled T-Bones with Yogurt Sauce and Salad
Marinade for steak:
1⁄4 cup lemon juice
1⁄4 cup olive oil
1⁄4 cup chopped fresh oregano
2 teaspoons minced garlic
4 tablespoons white wine
2 to 6 T-Bone steaks
Yogurt Sauce:
1 cup plain nonfat yogurt
1 teaspoon crushed garlic
2 teaspoons lemon juice
1 cucumber, seeded and finely chopped
1⁄2 teaspoon ground cumin, optional
2 to 3 tablespoons finely chopped fresh mint
Salad and Vinaigrette:
3 tablespoons dry white wine
3 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, crushed
Fresh Spring Greens or a 1 (12-ounce) package Spring Greens
1. Combine juice, oil, oregano, garlic, and wine in a large bowl, and mix well. Place the beef in the bowl, refrigerate and marinate 2 hours to overnight.
2. Remove beef and discard marinade. Grill the steaks on both sides to desired doneness.
3. Combine yogurt, garlic, juice, cucumber, cumin if using, and mint in a small bowl and mix well.
4. Combine wine, juice, olive oil, and garlic in a salad bowl and whisk until thoroughly blended. Add the greens and toss to coat.
5. Place the steak on a plate, arrange the salad on the side of the steak, and spoon the yogurt sauce over the steak.
Onion Mushroom Swiss Burgers
07/07/2003
1 pound extra lean ground beef
1 tablespoon Old Bay Seasoning
Swiss cheese
1 tablespoon butter
2 onions, thinly sliced
Salt and pepper, to taste
1/2 teaspoon sugar
1 1/2 cups sliced mushrooms
2 tablespoons white wine
Kaiser Rolls
Canola Spread
Sour cream
1. Mix ground beef with seasoning and form into patties.
2. Spray frying pan with nonstick spray. Heat over medium heat.
Place patties in pan and cook for 4 minutes, turn, and cook for additional 4 minutes, or until temperature reaches 155°-160°. Top each with Swiss cheese.
3. Melt butter in skillet, sauté onions until golden. Sprinkle with salt, pepper, and sugar. Add mushrooms and sauté for 3 or 4 minutes. Add wine.
4. Toast buns in oven, butter bottom roll with butter, margarine or spread.
5. Place cheeseburger on top of bun. Spoon onion and mushroom mixture over the patty. Add a dollop of sour cream and top with bun.
Lime Baked Fish Fillets
06/27/2003
4 limes
2 tablespoons grated fresh gingerroot
2 to 3 tablespoons honey
Salt and pepper
Lime slices or wedges
Cooked rice for serving
1. Grate zest of 1 lime. Squeeze juice from 3 limes, including zested lime. Thinly slice 4th lime.
2. Combine zest and juice in a small shallow dish. Add honey, gingerroot, and salt and pepper. With wire whisk, beat until blended.
3. Dip fish into the lime mixture and place on a foil lined metal pan. Place lime slices on top of fillets.
4. Bake in a 450-degree oven for 10 minutes per inch of thickness or until fish is opaque and flakes easily when tested with a fork.
5. While the fish is baking, Place remaining lime mixture in a saucepan over medium heat, bring to a boil, and cook until it is reduced by half.
6. Arrange lettuce or spinach leaves on one side of serving plate or platter, spoon cooked rice on greens, and place fillet on top. Drizzle hot sauce over the fish.
Honey-Dijon Chicken
06/04/2003
1 tablespoon olive oil
1 tablespoon all-purpose flour
Salt and black pepper
1 pound skinless boneless chicken-breast halves, cut into 1-inch chunks
1 medium onion, chopped
1/2 to 1 can (14 to 14 1/2 ounces) chicken broth
1/4 cup prepared honey-Dijon mustard
1. In 12-inch skillet, heat oil over medium-high heat until hot. In medium bowl, combine flour and pepper; add chicken and toss to coat.
2. Place chicken in skillet and cook 4 to 6 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
3. Reduce heat to medium. Add onion to skillet and cook 3 to 4 minutes or until browned. Transfer to plate with chicken.
4. Increase heat to high. Add broth to skillet and cook 6 to 8 minutes or until sauce thickens slightly. With whisk, stir in mustard. Return chicken and onion to skillet; heat through.
Quick Cacciatore
06/02/2003
4 boneless skinless chicken breast cut into 1-inch strips
1 bay leaf
1 tsp parsley
1/4 tsp salt
1/4 tsp pepper
1 16 oz can peeled tomatoes
1 8 oz can tomato sauce
1 large green pepper chopped
1/2 chopped cup celery
1.0 chopped medium onion
1.0 sliced cup mushroom, optional
2.0 tsp oregano
1.0 tsp dried basil
1. Spray skillet with non-stick spray.
2. Preheat pan over heat.
3. Add chicken, and cook, stirring, for 3-5 minutes, or until no longer pink.
4. Reduce heat.
5. Add tomatoes and their juice, tomato sauce, green pepper, celery, onion, garlic, basil, parsley, and salt.
6. Bring to boil; reduce heat and simmer, covered for 10 minutes.
7. Serve over rice, pasta, or potato.
Makes 4 to 6 servings
Salsa Swiss Steak
05/29/2003
1 Tbsp. oil
1 lb. boneless North Dakota Beef round steak, lightly tenderized
1/2 tsp. salt
1/4 tsp. pepper
2 onions, sliced
1 10-oz. can condensed cream of mushroom soup
1 cup thick and chunky salsa
Trim fat from steak and cut into 4 serving pieces. Heat oil in large skillet.
Sprinkle steak pieces with salt and pepper and cook in the oil for about 5 minutes or until browned, turning once. Top with onion.
Combine soup and salsa in a bowl and mix well. Pour the mixture over the steak. Cover and cook on medium, stirring occasionally, until desired doneness is reached. Makes 4 servings
Tuna Tortellini
05/26/2003
1 (9-ounce) package refrigerated cheese tortellini pasta or 1 pound dried
2 cups frozen baby early peas, cooked briefly in pasta water
12 oz. canned tuna in olive oil, undrained
Salt and pepper to taste
1. Cook the tortellini in boiling salted water until tender. Drain the pasta, reserving part of the pasta water.
2. Place peas in pasta water and cook for 1 minute. Combine the pasta and peas and toss gently.
3. Add the tuna including the oil it is packed in. Season with salt and pepper to taste.
4. Add Parmesan and toss gently.
5. Heat through, stirring gently. Transfer to a platter and garnish with shredded parmesan and parsley. Serves four to six.
Valley Lobster Rolls
05/23/2003
7 ounces mock lobster meat, flaked or sliced 1⁄2-inch thick
1/4 cup minced celery or thinly sliced
1/2 to 1 cup sliced green olives or chopped artichoke hearts
1 or 2 tablespoons lemon juice
6 tablespoons mayonnaise
Soft butter spread of choice
4 hot dog buns, hoagie rolls, or rolls of choice (should be long)
Chopped or shredded lettuce
1. Combine lobster, celery, olives, and lemon juice in a bowl and mix well. Add mayonnaise and stir until moist. If using lettuce, add it to the bowl, stir, and then add more mayonnaise as needed.
2. Split the rolls from the top center down --- not cutting all the way through. Toast in oven just until nicely warmed.
3. Stuff the warm rolls with the lobster mixture, Garnish with sliced green onions, if desired. Serve with chips.
Sloppy Joes
05/22/2003
1 teaspoon olive oil
1 finely chopped onion
1/2 cup finely chopped celery
1⁄2 cup finely chopped bell pepper
1 teaspoon minced garlic
1 1/2 to 2 pounds extra lean ground beef
1 cup beer or Dr. Pepper or Coke
1/8 cup Worcestershire sauce
1/2 to 1 cup catsup (no salt added)
1 tablespoon Dijon style mustard
1 tablespoon white vinegar
1/4 teaspoon hot pepper sauce or to taste
1 tablespoon brown sugar, optional and to taste
Salt and pepper
Bread rolls of choice
1. Heat the oil in a large skillet. Add onion and cook until crisp tender, add celery and green pepper, and continue sautéing until the vegetables are soft. Stir in garlic. Push vegetables to outside of skillet.
2. Add the ground beef to the skillet, breaking it up with a spatula or fork until meat is crumbled. Cook until meat is cooked through and no pink remains. Mix vegetables into the meat, draining any fat.
3. Add beer, Worcestershire, catsup, mustard, vinegar, and hot pepper sauce to the meat mixture. Reduce the heat and simmer 5 minutes --- until flavors are blended. Season with salt and pepper.
4. Heat hamburger buns or rolls of choice in a skillet or the oven just to warm slightly. Scoop meat mixture onto the rolls and serve open or closed with chips or slaw.
Chicken Scallops with Lemon Sauce
05/13/2003
3 tablespoons butter, softened
1 teaspoon freshly ground black pepper
4 skinless boneless chicken breast
4 slices thinly sliced serrano or lean smoked ham
1 or 2 small lemon
1/2 cup heavy cream or half&half
1/2 cup chicken broth
1. Combine butter and pepper in a small bowl and beat until creamy and well blended.
2. Place each chicken breast on a large sheet of parchment paper or plastic wrap, cover with a second sheet, then beat with a wooden meat mallet or rolling pin until the portions are half their original thickness.
3. Transfer the chicken to a large, shallow ovenproof skillet, brown slightly, turn chicken, and arrange in a ripple or crimp style a thin slice of ham on top of each. Cut eight thin slices from the lemon and place two on each slice of ham. Dot each with the pepper butter.
4. Transfer to the oven and bake for about 30 minutes, or until the chicken is cooked. Transfer to serving plates.
5. Deglaze pan with lemon juice, wine, or chicken broth, stir in cream, and simmer just until the sauce begins to thicken.
6. Spoon small amount of the sauce over chicken, and serve remaining sauce on the side.
Classic Roast Chicken with Cream Cheese
05/12/2003
3 1/2 to 4 pound roasting chicken
(chicken breasts may be used instead of whole chicken)
Zest from 1 or 2 small limes
1/2 cup cream cheese with herbs and garlic
1/2 Anaheim pepper or red bell pepper, seeds removed and minced
1 small lime, halved, 4 to 6 whole garlic cloves, and 1/4 small onion
1. Using your fingers, separate the skin from the meat across the chicken breast and over the tops of the legs.
2. Combine the lime zest and cream cheese in a small bowl and beat until blended. Stir in the minced pepper.
3. Using a spoon or spatula, pack the cream cheese mixture under the separated skin of the chicken until evenly distributed. Push the skin back into place, then gently pressing your hands over the chicken to spread the mixture in an even layer.
4. Stuff lime, garlic, and onion into the chicken cavity.
5. Place the chicken in a roasting pan and squeeze the juice from the lime and sprinkle the juice over the top.
6. Roast in a preheated 400-degree oven for 1 1⁄2 hours, or until the juices run clear when the thickest part of the thigh is pierced with a skewer or thin knife.
Tip: To avoid overly browning the chicken, you may cover the chicken with foil toward the end of the cooking process.
Salmon Quesadillas
05/08/2003
1 (6-ounce) can boneless skinless pink salmon
1/2 tub of light chive and onion cream cheese
8 (8 or 10-inch) flour tortillas
1 cup chopped green peppers
1 chopped onion
black pepper or red pepper, depending on how much heat you want!
Spread the cream cheese on the tortillas. Place the tortillas, cream cheese side up, on a griddle or in a large skillet. Evenly divide the salmon, bell pepper, onion among four of the tortillas. Sprinkle with black or red pepper.
Place a second tortilla on top of the ingredients, cream cheese side down, and lightly press. Cook over medium heat for 3 minutes per side or until golden.
Cut each into 4 wedges and serve with salsa and sour cream.
Chicken ala King
05/06/2003
10 ounce can chunk chicklen breast, drained and flaked
10 ounce can cream of chicken with herbs
8-ounce can early June peas, drained
1 can refrigerated package Grands! Biscuits, baked according to package
1⁄2 cup milk
1/8 teaspoon garlic salt
8-ounce package light onion and chive cream cheese
1. Combine soup, milk, and garlic powder in a skillet, stir, and bring to a boil, stir, and simmer for 10 minutes, or until slightly thickened
2. Reduce heat to medium and stir in the cream cheese and cook until melted. Add the chicken and peas, and heat through.
3. Break biscuits in half, spoon chicken mixture on bottom half and replace top half.
Charlie’s Tuna Pot Pie
05/05/2003
2 (6-ounce) cans chunk white tuna
1 (10-ounce) can cream of celery soup
1 (15-ounce) can mixed vegetables, drained, o5r 1 (10-ounce) package frozen veggies
1 can refrigerated Grands biscuits
Herb seasoning
1. Preheat oven to 375-degrees.
2. Combine tuna, soup, vegetables, and seasonings in a medium bowl and mix well. Transfer to a 1 1/2–quart baking dish.
3. Cut biscuits in fourths and arrange pieces on top of ingredients, using enough to cover nicely.
4. Bake casserole for 40 minutes.
Makes 4 servings.
(Roll remaining pieces of biscuits in cinnamon sugar and bake for dessert!)
Lamb Chops
04/11/2003
2 pounds lamb chops, cut 1-inch thick and fat trimmed
4 tablespoons orange marmalade
2tablespoons Dijon style mustard
Place chops on unheated rack of a broiler pan. Broil 4-inches from the heat to desired doneless, turning once. Allow 10 to 15 minutes for medium - 160-degrees on a meat thermometer.
Combine marmalade and mustard in a small saucepan and mix well. Cook, stirring, over medium heat until heated through.
To serve, place chops on a plate and spoon sauce over the chops.
Rustic Stew
04/10/2003
Makes 4 to 6 servings.
4 tablespoons olive oil
1 pound sweet Italian sausage or keilbasa or smoked sausage, medium sliced
1 pound bell peppers, seeded, ribs removed, and cut lengthwise into 3⁄4-inch strips
1 pound tomatoes, seeded and chopped
1 tablespoon dried oregano
1⁄2 teaspoon ground allspice
1⁄2 teaspoon coriander, optional
1 tablespoon orange zest
2 cans white beans, rinsed and drained, and heated
1. Heat 2 tablespoons oil in large saucepan over hight heat. Add sausage and brown on all sides, 3 minutes. Using slotted spoon, transfer the sausages to a plate and set aside.
2. Add the remaining 2 tablespoons oil to the pan. Then add the sweet peppers and satue over medium heat until softened, about 5 minutes.
3. Return the sausage to the pan and add the tomatoes, oregano, allspice, and orange zest. Cover and simmer over low heat until the flavors have blended and the sauce has thickened, about 15 minutes.
4. Season to taste with salt and pepper.
5. To serve, spoon stew into a serving dish, more to one side, and spoon hot white beans next to the stew. Serve hot and with crusty bread.
Chicken Curry
04/09/2003
Makes 4 servings.
1 3 pound chicken, cut up
3 tablespoons olive oil
1 white onion, chopped
1 carrot, peeled and coarsely chopped
1 celery rib, coarsely chopped
1 cup dry white wine
1 teaspoon curry powder
2 cups chicken stock
salt and pepper
1 green apple, peeled, cored, and chopped
1 red apple, peeled, cored, and chopped
1 teaspoon sugar
1. Heat 2 tablespoons olive oil in large saute pan over high heat. Add the chicken pieces and brown on all sides, 3 minutes. Add onion, carrot, and celery, reduce the heat to medium high and saute until the vegetables are golden brown, about 2 minutes. Add wine and cook until the liquid evaporates, 5 minutes.
2. Sprinkle curry powder over the chicken, add the chicken broth, and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the chicken is cooked through when pierced with a knife, 8 to 10 minutes longer. Season with salt and pepper.
3. Transfer the chicken to a serving dish, cover, and keep warm. Continue to simmer the sauce over medium heat until reduced by half, about 5 minutes.
4. Heat 1 tablespoon olive oil in a small saute pan over medium high heat. Add the apples and sugar, and saute until tender but firm, about 1 minute. Pour apples over chicken.
5. Pour the sauce through a strainer over the chicken and apples.
6. Serve immediately with white arborio rice.
Shrimp with Baked Tomatoes
04/08/2003
Makes 4 to 6 servings.
4 tomatoes, 1 1⁄2 pounds
Salt and pepper
5 tablespoons olive oil
1 pound medium shrimp
1 tablespoon finely chopped garlic
2 or 3 green onions, thinly sliced or chopped
1 tablespoon sherry
2 tablespoons fresh parsley
Cayenne pepper
Cooked pasta, risotto, or brown rice
Preheat oven to 450-degrees.
1. Cut the tomatoes in half and place them, cut side up, in a shallow baking dish. Season to taste with salt and pepper, drizzle olive oil over the tops, and bake for 10 minutes. Sprinkle with grated parmesan cheese, and continue cooking for 5 minutes.
2. While tomatoes are in the last 5 minutes of baking, heat 1 tablespoon olive oil in a saute pan over high heat. Add shrimp and salt tand pepper to taste. Shaking pan, saute shrimp until pink and firm, 2 to 3 minutes.
3. Spoon cooked pasta or rice onto individual dishes. Transfer baked tomatoes to the individual serving dishes, arranging two per plate. Place the sauted shrimp on top of the tomatoes, dividing evenly.
4. Combine the garlic, green onions, and 3 tablespoons olive oil in a small saucepan over high heat, and saute until garlic starts to turn golden, no more than 1 minute.
5. Add the sherry and deglaze the bits from the pan bottom. Immediately pour the contents of the saucepan equally over each serving.
6. Garnish with parsley and a sprinkling of cayenne.
Rigatoni Blush
04/07/2003
Makes 4 servings.
3 ounces prosciutto or thinly sliced cooked smoked ham, diced
1 3/4 cups tomato sauce, canned or fresh
1 teaspoon sugar, optional
1 cup heavy or half and half cream
3 ounces arugula or spinach, stems removed and chopped
Salt and white pepper
1 pound zita, cooked and well drained
1. Combine the prosciutto or ham, tomato sauce, and sugar in a saucepan, place over medium heat. Bring to a simmer and simmer for 3 minutes. Pour in the cream, stir until blended, and simmer for 2 minutes.
2. Add the arugula or spinach and cook just until wilted, 1 minute. Season with salt and white pepper.
3. Remove 1⁄2 cup sauce and set aside. Add cooked zita to the saucepan and stir to mix well, coating pasta.
4. Transfer to a warmed platter. Drizzle reserved sauce in center of the pasta. Garnish with chopped parsley or diced seeded roma tomatoes or thinly sliced green onions.
5. Serve with a simple green salad and crusty bread.
Broiled Steak
04/04/2003
1 (14 1⁄2-ounce) beef broth
1/2 cup balsamic vinegar
1/3 cup soy sauce (reduced sodium)
1 small onion, finely chopped
2 teaspoons minced garlic
3 tablespoons Dijon style mustard
1 tablespoon Worcestershire
2 bay leaves
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1-inch thick round steak
1. Combine all ingredients except steak, in a sealable plastic bag. Seal and shake to mix. Place steak in the bag. Shake and mix. Refrigerate and marinate for at least 1 hour and up to overnight.
2. Preheat the broiler, Place steak on a broiler pan. Discard marinade. Broil steak 6 inches from the heat source, for 4 minutes, turn and continue broiling for 3 to 6 minutes, depending on how you like your steak!
3. Remove meat to a cutting board, let stand 10 minutes before thinly slicing steak on a diagonal.
4. Serve with pilaf or as sandwiches.
Ginger Pork Tenderloin
04/02/2003
2 pork tenderloins (1 package)
1/4 cup soy sauce
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 teaspoon ginger
6 to 8 garlic cloves
1 tablespoon lemon juice
1/4 cup apple juice
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon olive oil
1. Combine all ingredients except pork in a mixing bowl. Marinate the pork in refrigerator for 1 hour.
2. Bake pork in a 300-degree oven until internal temperature reaches 160-degrees. Baste frequently with the marinade.
3. Slice tenderloins, spoon rice on plate, arrange slices next to the rice, and drizzle with glaze.
4. Serve with fruity bulgur pilaf and a salad.
Chicken and Rice Skillet
03/31/2003
1 tablespoon olive oil
4 boneless skinless chicken breast halves, cut in half crosswise
1/2 cup brown rice
1 small onion, chopped
1 tablespoon minced garlic
1/2 cup chicken broth
2 (14.5-ounce) cans diced tomatoes
1 teaspoon dried Italian seasoning
Black pepper to taste
2 small cans sliced black olives, drained
1/2 cup feta cheese (plain or garlic and herbs)
2 tablespoons capers, optional
1. Heat oil in skillet until hot, add chicken and brown for 3 minutes on each side, until lightly browned. Remove the chicken from the skillet.
2. Reduce heat to medium, add the rice, onion, garlic, and 1/4 cup broth. Cook, stirring constantly, until the onion is tender. Add the remaining broth. Stir in the tomatoes, Italian seasoning, and pepper. Bring to a boil, reduce heat.
3. Return the chicken pieces to the skillet, cover, and simmer for 30 minutes, until rice is tender and liquid is absorbed.
4. Stir in olives and sprinkle with feta cheese and capers.
5. Serve with salad.
Pasta Mitzel
03/27/2003
1 pound Italian sausage, casings removed and crumbled into large pieces
1/3 cup olive oil
2/3 cup canned strained plum tomatoes
1/4 cup beef or chicken broth
1 tablespoon heavy cream
salt and black pepper
1 cup freshly grated Prmigiano Reggiano
Pasta, cooked according to directions on package, and well drained
1. Heat 1/4 cup olive oil in a sauté pan over medium heat. Add the sausage and cook until browned, about 8 minutes.
2. In another sauté pan, combine the tomatoes, broth, and cream in another sauté pan and bring to a boil, stirring occasionally. Fold in the sausage from the first pan. Season generously with salt and pepper. Cook for 2 minutes, stirring.
3. Gently fold a spoonful of the sauce into the drained pasta, toss gently, and place in a pasta bowl. Drizzle with olive oil, spoon sauce over the freshly cooked pasta and top with cheese. Serve hot.
Serving suggestion: A Romaine, Red Onion, and feta cheese salad goes well with this pasta dish --- drizzle with a balsamic vinaigrette (recipe in the Red What’s Cookin Cookbook, Vol. 1)
Roasted Vegetables with Ham Steaks
03/26/2003
1 bunch Asparagus
2 Zucchini
2 Yellow Squash
Broccoli, green beans, or snow peas
1 or 2 Bell Peppers, any color
1 bunch Green Onions
1 Red Onion, cut in wedges
1 Anaheim Peppers, seeded and quartered or cut in rings
1 can Artichoke Hearts, well drained
1 can baby corn, well drained
Garlic Cloves
Light Italian dressing
1. Heat olive oil in a grill pan, on a griddle, broiler pan, or grill. Add vegetables and cook just until crisp tender. Drizzle with light Italian dressing. Heat just until dressing is hot. Lightly toss vegetables.
2. Heat small amount of oil in skillet, place ham steaks in skillet, and brown on both sides. Pour 1/4 cup leftover coffee over ham steaks. Remove from skillet and deglaze pan with a small amount of wine. Pour liquid over ham.
3. Serve with grilled vegetables. (Tip: Heat remaining dressing and serve on the side.)
Variation: Use your favorite variety of vegetables and dressing!
Orange Roughy Fillets With Salsa
03/25/2003
3/4 cup lentils, picked over, cooked to just tender, drained, rinsed, and drained again
1 finely chopped green bell pepper
1/2 cup finely chopped red onion
2 tomatoes, seeded and finely chopped
1/4 to 1/2 cup finely chopped jicama
1/4 cup chopped fresh cilantro or parsley
3 tablespoons olive oil
3 tablespoons red-wine vinegar
4 (6 to 8-ounce) orange roughy fillets
Flour for dredging the fish
Strips of orange zest for garnish
1. In a large saucepan of boiling water boil the lentils for 15 to 20 minutes, or until they are just tender, drain them in a sieve, and rinse them briefly under cold water. Drain the lentils well and in a bowl toss them with the bell pepper, the onion, the tomatoes, the coriander, the oil, the vinegar, and salt and black pepper to taste.
2. Pat the fillets dry, season them with salt and pepper, and dredge them in the flour, shaking off the excess. Grill the fillets on an oiled rack set about 6 inches over glowing coals or in an oiled ridged grill pan over moderately high heat for 4 to 5 minutes on each side, or until the just flake. Divide the salsa among 4 plates and top each serving with a fillet. Garnish with orange zest strips and a sprig of cilantro, if desired. Makes 4 servings.
Texas Pasta
03/24/2003
1 pound smoked sausage, cut diagonally into 1/2-inch slices
1 onion, sliced into thin wedges
Several garlic cloves
1/4 cup wine or chicken broth (use just enough to deglaze pan)
Cooked Pasta of choice (season and cook according to package directions)
Grape tomatoes
Sautéed red onion rings
Salt, Pepper, and/or Red pepper flakes, optional
1.Pour a little oil in a skillet over medium heat and when hot add sausage, onion wedges, and garlic. Sprinkle with a pinch of red pepper flakes, if desired. Cook, stirring frequently, until onion and garlic are tender and sausage is hot. Remove to a large serving bowl. Deglaze skillet with a small amount of wine or chicken broth. Add cooked drained pasta to the skillet, toss well, and transfer with tongs to the bowl with sausage mixture. Toss well with tongs or two forks. Season to taste.
3. Garnish with grape tomatoes and/or sautéed red onion rings.
To sauté onion rings, heat small amount olive oil in a small saucepan. Cut onions into thin slices, separate into rings, and sauté until just tender. Season to taste.
Bacon Wrapped Chicken
03/21/2003
3 boneless skinless chicken breasts
Havarti cheese with Jalapeno
Jamaica Jerk Blend
6 thin lean bacon slices
1 tablespoon Canola oil
Cooked couscous (I used Near East brand)
1. Butterfly chicken breasts (cut breast lengthwise forming a pocket).
2. Cut Havarti cheese lengthwise into 1/4 to 1/2-inch slices. Place 1 slice cheese inside each pocket and sprinkle with Jamaica Jerk blend. Close chicken pocket and wrap tightly with 1 or 2 bacon slices.
3. Heat oil in a nonstick skillet and saute chicken rolls until thoroughly cooked.
4. To serve, spoon the cooked couscous onto serving plate, arrange asparagus spears or green beans along slide of couscous, and position bacon wrapped chicken rolls in center of couscous.
Note: For variations, use your favorite seasoning blend in place of the jerk blend and substitute your favorite cheese for the Havarti.
Swordfish with Pepper Relish
03/20/2003
1 tablespoon grated lime zest
3/4 cup lime juice
3 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons honey
1 teaspoon salt
3⁄4 teaspoon pepper
2 to 4 swordfish fillets
Pepper Relish
Cooked couscous, asparagus spears
1. Combine zest, juice, oil, garlic, honey, salt, and pepper in a shallow flat dish. Using a fork or whisk, mix well. Remove 1/2 cup of marinade and set aside. Place swordfish in the dish with marinade and refrigerate for 20 to 30 minutes.
2. Heat 1 to 2 tablespoons Canola, olive, or grapeseed oil in a stovetop grill pan and when hot, remove swordfish from the marinade and place in the hot pan. Cook for 4 minutes, turn and continue cooking to desired doneness. Season the swordfish to your taste.
Pepper Relish:
1 diced red bell pepper
1 diced orange bell pepper
1 diced green bell pepper
1/2 cup to 3/4 cup diced red onions
1/2 to 3/4 cup chopped parsley
1 cup thawed frozen corn, optional
Mix well and set aside. Refrigerate to allow flavors to marry --- best if allowed to chill for 1 to 18 hours.
To serve, spoon hot cooked couscous on one side of plate, prop swordfish against the couscous, place two or three asparagus spears next to the swordfish, and spoon the pepper relish over the center of the couscous, swordfish, and asparagus.
Salmon Cakes
03/19/2003
3 (6-ounce) cans salmon, drained
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, finely chopped
20 blades fresh chives, snipped
3 tablespoons fresh dill, finely chopped
1 teaspoon cayenne pepper sauce or dash of cayenne pepper
zest of 1 lemon
Juice of 1 lemon
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise
1/2 cup chili sauce
2 tablespoons minced capers or pickles
1. Combine salmon, cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper, and the zest of one lemon to the bowl. Combine the ingredients well with your hands.
2. Form 3-inch patties of salmon cakes 1-inch thick. In a skillet with oil heated, fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
3. Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
4. Combine mayonnaise, chili sauce and relish in a small dish.
To serve, place salmon cakes against prepared salad greens, 2 cakes per person and top with chili mayonnaise sauce. Makes 4 to 8 servings.
IRISH STEW
03/11/2003
1/4 cup flour
1 teaspoons salt
1/8 teaspoon pepper
1 1/2 pounds lamb or beef for stew, cut in cubes
1 1/2 tablespoons oil
1/4 cup sliced onions
2 1/2 cups beef broth, boiling or very hot
4 medium potatoes, peeled and diced
15 mini carrots, halved
1 white turnip, peeled and cut into 8 wedges
Dumplings (recipe follows)
1. Blend the flour, salt and pepper and dredge the meet in the flour
mixture. Brown the meat in hot oil in a heavy pot. Add onion and cook until lightly colored. Add boiling water to cover meat, cover pot tightly, simmer at low heat for 1 1/2 to 2 hours.
2. Blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the last 20 minutes. Cook until vegetables are tender.
3. To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened. 4. Serve with biscuits or dumplings.
5. If dumplings are to be added, prepare as in the following recipe.
Dumplings
1 cup biscuit mix
Pinch of nutmeg
1/8 teaspoon thyme
1/8 cup minced parsley
1/4 cup boiling milk
1. Combine the biscuit mix with the seasonings, blending well.
2. Add water or milk and stir to moisten.
3. Drop by the spoonfuls on top of the boiling stew, cover and cook 10 to 12 minutes.
Pork Lemon Dijon
03/07/2003
1 1/2 teaspoon water
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon lemon juice
1/2 teaspoon Dijon style mustard
2 boneless pork chops (I use 1-inch thick)
1/2 teaspoon lemon-pepper
1 tablespoon butter, margarine, or oil
4 green onions, trimmed and sliced into 1-inch pieces
1. Combine water, Worcestershire, lemon juice, and mustard and mix well. Set aside.
2. Trim fat from the chops, sprinkle both sides with lemon-pepper. Heat margarine in skillet over medium high heat, sear chops on both sides, reduce heat to medium and cook until chops are done, about 10 minutes (160-degrees recommended), turning once. Transfer chops to a warm platter, cover, and keep warm.
3. Pour reserved sauce into the skillet, stirring to scrape up any crusty browned bits from the bottom of the skillet. Stir in the onions and cook for 1 minute. Pour sauce over the chops.
Serve with a salad and roasted potatoes.
Slow Cooked Boneless BBQ Ribs
03/05/2003
2 to 3 pounds boneless country-style ribs
2 cups brown sugar
Salt & pepper
1(18 oz.)jar Ragu Spaghetti Sauce with Mushrooms
1 thinly sliced onion
1(18 oz.)jar Barbecue sauce(your choice)
1. Spray roasting pan with non-stick cooking spray. Pan must be deep enough to cover chops by 1" with sauces without reaching top of pan sides to avoid spilling over.
2. Place ribs in pan. Sprinkle with salt and pepper. Smother with Ragu sauce, onioon rings, and barbecue sauce. Bake in a 350-degree oven for 30 minutes.
3. Remove from oven. Sprinkle brown sugar over ribs. Return to oven and bake at 250-degrees for 4-6 hours. Can also be cooked in a crockpot on low for 8 hours.
Broiled Steak
03/03/2003
1 (14 1⁄2-ounce) beef broth
1/2 cup balsamic vinegar
1/3 cup soy sauce (reduced sodium)
1 small onion, finely chopped
2 teaspoons minced garlic
3 tablespoons Dijon style mustard
1 tablespoon Worcestershire
2 bay leaves
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1-inch thick round steak
1. Combine all ingredients except steak, in a sealable plastic bag. Seal and shake to mix. Place steak in the bag. Shake and mix. Refrigerate and marinate for at least 1 hour and up to overnight.
2. Preheat the broiler, Place steak on a broiler pan. Discard marinade. Broil steak 6 inches from the heat source, for 4 minutes, turn and continue broiling for 3 to 6 minutes, depending on how you like your steak!
3. Remove meat to a cutting board, let stand 10 minutes before thinly slicing steak on a diagonal.
4. Serve with pilaf or as sandwiches.
Broiled Salmon
02/28/2003
1 1/2 pounds fresh salmon fillet
1 bottle Italian dressing, well shakedn
2 or 3 garlic cloves, crushed
1 tablespon dried dillweed
3 tablespoons fresh lemon juice
1. Combine dressing and garlic in a small bowl or measuring cup and mix well. Place salmon in a shallow dish and pour just enough dressing over salmon to barely cover. Place in refrigerator and marinate for 20 minutes. Discard marinade.
2. Place salmon, skin side down, in a shallow broiling pan. Sprinkle lemon juice over salmon and then sprinkle with dillweed.
3. Broil, 4 inches from heat, for 5 to 10 minutes, until flakes easily with fork. Serve immediately with couscous, rice, or potatoes, and a green salad.
4. For sandwiches: Combine 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 or 2 tablespoons pickle relish (dill or sweet) and mix well. Slather mayo mixture onto the bottom half of a Kaiser roll, layer lettuce, onion, tomato, and salmon. Spread small amount of mayo mixture onto top half of kaiser roll and place on top of salmon.
PAN-SEARED TUNA
02/21/2003
Vegetable oil spray
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic
1 tablespoon balsamic vinegar or red wine vinegar
1 tablespoon brown sugar, firmly packed
1 (11-ounce) can mandarin orange sections, drained
1/3 cup seeded and chopped tomato
1/3 cup chopped avocado
1 tablespoon lime juice
1/8 to 1/4 teaspoon crushed red pepper flakes
2 tuna steaks (about 1 pound)
1. Spray a medium saucepan with vegetable oil. Place over medium-high heat. Add onion and garlic and cook until onion is tender, about 5 minutes.
2. Stir in vinegar, brown sugar and pepper flakes. Cook and stir until sugar dissolves, about 2 to 3 minutes.
3. Remove from heat and stir in remaining ingredients except tuna. Set aside.
4. Rinse fish and pat dry. Set aside.
5. Spray a large skillet with vegetable oil. Place over medium-high heat. Add fish to hot skillet and cook about 5 minutes per side, or until fish flakes easily when tested with a fork. Cut each steak in half to make 4 portions. Serve fish with Salsa.
Makes 4 servings.
Lemon Roasted Chicken
02/13/2003
1 (3 1⁄2 to 4-pound) whole chicken, dressed
Coarse salt and lemon pepper
Olive oil
1 lemon, halved or quartered
1 small onion, halved or quartered
Preheat oven t 450-degrees.
2. Season chicken with salt and lemon pepper, inside and out.
3. Brush or rub chicken, inside and out, with oil.
4. Place lemon inside chicken.
5. Place chicken in roaster pan.
6. Roast in oven, uncovered, for 45 minutes or until juices run clear (meat thermometer inserted in thigh should register 165 to 170.)
7. Serve with roasted potatoes, celery, and carrots.
Barbecued Chicken
02/12/2003
1 cup sodium free catsup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 to 3 tablespoons honey
1 tablespoon peeled and minced gingerroot
1 teaspoon minced garlic
2 to 4 chicken breast halves, boneless and skinless
1. Combine catsup, juice, Worcestershire, honey, gingerroot, and garlic in a small saucepan over medium heat and stir to mix well. Bring to a boil, stirring frequently, reduce heat, and simmer for 3 minutes. Remove from heat.
2. Spray stovetop grill pan with nonstick spray or brush with olive oil. Heat over medium high heat, place chicken breast halves in the pan and brush chicken with ketchup sauce. Cook for 4 or 5 minutes, brushing frequently with sauce. Turn breast halves, and brush with ketchup sauce. Brushing frequently with sauce, continue cooking until done.
3. Transfer chicken to platter.
Chicken Ratatouille
02/10/2003
1 teaspoon garlic
1 small eggplant, quartered lengthwise and cut crosswise into slices
1 pound chicken tenders, cut into bite-size pieces
2 tablespoons olive oil
Salt and pepper
1/4 to 1/2 cup green bell pepper strips
1/4 to 1/2 cup red bell pepper strips
1 cup sliced mushrooms
1 zucchini, quartered lengthwise and sliced crosswise
1 yellow squash, quartered lengthwise and sliced crosswise
1 tablespoon chopped fresh basil leaves
1 teaspoon fresh thyme leaves
1 can diced tomatoes or 4 quartered Roma tomatoes or grape tomatoes
1. Heat 1 tablespoon oil in a nonstick skillet over medium high heat until hot. Add the chicken, season with salt and pepper, and sauté for 3 minutes or until thoroughly cooked. Transfer to a plate.
2. Add remaining oil to the skillet and add the garlic, eggplant, peppers, zucchini, squash, mushrooms, and the herbs. Cook until vegetables are soft.
3. Add the tomatoes to the skillet and bring the mixture to a boil, cover, and simmer for 2 or 3 minutes, return the cooked chicken to the skillet, and cook, uncovered, just until the chicken is heated through.
4. Spoon over couscous or rice
Makes 4 servings.
Fettucine Asparagus for Two
02/04/2003
3 ounces fettucine, cooked, drained, and kept warm
Lemon juice
1 cup cut asparagus (1-inch) or asparagus spears
1/4 cup lite ricotta cheese
1/4 cup skim milk
3 tablespoons shredded parmesan
1 teaspoon minced fresh parsley
1 teaspoon fresh basil
1/4 teaspoon minced garlic
Salt and pepper to taste
1/4 cup green and/or red bell peppers, optional
1. Combine ricotta cheese, skim milk, parmesan, parsley, basil, garlic, salt and pepper in a small saucepan over medium heat. Stirring gently and constantly, cook sauce until cheese melts and sauce is warm. Do not allow the mixture to come to a boil!
2. Sprinkle cooked, drained, and warm pasta with lemon juice and toss. Add the sauce to the pasta and toss to coat. Add the asparagus and toss. Spoon pasta onto a serving plate, garnish with diced peppers, and serve immediately.
Pasta Roma for Two
02/03/2003
1 1/2 cups penne, cooked and drained
1 teaspoon olive or grapeseed oil
2 to 4 tablespoons shredded Parmsan cheese
2 to 3 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
Salt and pepper
2 Roma tomatoes, diced
Add olive oil to the cooked and drained pasta and toss well to coat. Add Parmesan and basil and toss gently. Season with salt and pepper. Add the tomato and toss again, gently. Transfer to serving plates and garnish with basil and/or basil.
SB 37 CHILI with Toasted Cheese Rounds
01/22/2003
Chili:
1 tablespoon olive oil
1 pound Italian turkey sausage, removed from casing
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can cannellini (white) beans, drained
1 (19-ounce) can chili with no beans (hot or regular)
1 cup prepared medium or hot thick & chunky salsa
1 tablespoon brown sugar or 1 teaspoon white sugar, optional
1 (14.5-ounce) can diced tomatoes with chilies
Sliced green onions, for garnish
Shredded cheddar cheese, for garnish
Toasted Cheesy Bread Rounds:
Round bread rolls
Finely Shredded Cheddar cheese
Olive oil cooking spray
To make chili: Heat oil over medium heat in 3-quart saucepan. Add sausage and brown. Add both kinds of beans, chili and salsa and cook until hot. Stir in diced tomatoes and cook for 3 to 5 minutes. Pour into warm bowls. Garnish with onions and cheese. Place toasted bread around bowls. Serve immediately. Makes 8 entree servings.
To make toasted bread rounds: Preheat oven to 350 degrees. Cut bread rolls horizontally into 1/2-inch layers. Spray baking sheet with nonstick coating, place bread slices on the sheet, spray rounds with nonstick coating, sprinkle with cheese, and bake in a 350-degree oven for 10 minutes, or until golden and cheese is bubbling.
Thai-style SunButter Pork Chops
01/16/2003
4 boneless pork chops, cut into strips
2 tablespoons soy sauce
1 teaspoon sugar
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
2 tablespoons SunButter
1/2 cup evaporated milk
1 tablespoon honey
1/4 teaspoon crushed red pepper, optional
1/4 cup green onion slices
1 cup cucumber or pepper, seeded and chopped
1. In a shallow glass baking dish combine soy sauce, sugar, garlic and
ginger. Add pork and cover. Refrigerate 30 minutes.
2. Spray a large non-stick skillet with vegetable cooking spray. Heat over medium heat until hot. 3. Add pork and stir fry for 2 to 3 minutes or until cooked through.
4. Combine milk, SunButter and honey. Add to pork mixture and heat until thickened. Stir in green onion and cucumber, if using. Serve immediately.
Pasta with SunButter Sauce and Shrimp
01/15/2003
12 ounces vermicelli or Angel hair pasta
1 cup SunButter sauce (reserved from yesterday’s recipe)
3 tablespoons lemon juice, divided
Up to 1 tablespoon soy sauce
1/2 to 1 pound cooked and shelled shrimp
6 to 12 small green onions, trimmed and thinly sliced
2 tablespoons sesame seeds, toasted
1. Place the vermicelli in hot water and cook in boiling water just until tender. Drain, rinse and drain again. Place cooked pasta in a large bowl.
2. Sprinkle the shrimp with 2 tablespoons lemon juice. Combine scallions, sesame seeds and salt and toss well.
3. Combine SunButter sauce, 1 tablespoon lemon, and soy sauce to taste in a saucepan and heat. Pour over the pasta and toss.
4. Add shrimp mixture and toss.
5. Divide among 4 plates and serve immediately.
Sauteed Chicken in SunButter Sauce
01/14/2003
Sauce
1/3 cup hot water
2/3 cup SunButter
1/3 cup soy sauce
2 tablespoons lemon juice
1 teaspoon cayenne pepper
1/4 cup light corn syrup
1/4 cup dry sherry
Chicken
1 to 1 1/2 pounds boneless, skinless chicken tenders
1 1/4 cups SunButter sauce
1 tablespoon Canola or Sunflower oil
Salt
Fluffy Cooked Rice or fried rice (made with leftovers: rice, diced carrots, and vegetables)
1. Combine all the sauce ingredients in a large bowl and stir well.
2.Place the chicken tenders in a bowl and add 1/4 cup SunButter sauce, Canola or sunflower oil, and salt. Toss to blend and coat.
2. Lay the chicken tenders in one layer on a hot grill pan and, without moving them, let them cook until they develop sear marks and release from the grill, for about 2 minutes. Turn and cook as above. Alternatively, place the chicken tenders on a broiling pan and place the pan close to the heat source. Broil until slightly golden. Turn and cook as directed for the broiler.
3. Meanwhile, in a small saucepan, bring the remaining 1 cup Sunbutter sauce to a simmer over low heat. Place the grilled tenders on a serving platter.
4. Ladle the heated SunButter sauce over the chicken, place the platter on the table, and
serve with fluffy rice..
Chicken Breast Pizza
12/31/2002
4 (6-ounce) boneless skinless chicken breasts
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1 cup all-purpose flour
2 tablespoons olive oil
2 large red onions, cut into 1/2-inch slices
2 large zucchini, cut into 4x1/2-inch slices
4 large fresh mushrooms, cut into 1/4-inch slices
2 cups pizza sauce
2 tomatoes, cut into 1/4-inch slices
1 teaspoon dried oregano
2 teaspoons chopped fresh basil
1 cup shredded mozzarella cheese
1. Heat oven to 375-degrees. Spray 15x10x1-inch pan with nonstick cooking spray. Place breasts, one at a time, in resealable plastic bag. Flatten with meat mallet to about 1/4-inch thickness. Season with galic salt and pepper. Dredge in flour, shaking off excess.
2. In large skillet, heat 1 tablespoon of the oil over medium heat until hot. Add onion slices, cook until tender. Transfer onions to serving plate. Add zucchinis and mushrooms to skillet and cook until almost tender but still crisp. Remove from pan. Add remaining 1 tablespoon oil. Saute both sides of chicken breasts until light golden brown and no longer pink in center. Transfer to pan.
3. Place 1 tablespoon pizza sauce, 1 onion slice, 2 slices tomato, 2 zucchini strips and mushroom slices on each chicken breast. Top with 2 tablespoons pizza sauce. Sprinkle with spices and generous amount of mozzarella cheese.
Bake 20 minutes and serve. Serves 4.
Mrs. Roberts Pork Tenderloin
12/26/2002
2 (1-pound) pork tenderloin
1/2 stick butter
Salt and pepper to taste
1/2 cup water
1 (3-ounce) bottle Dried onion flakes
2 or 3 broken bay leaves
1. Preheat oven to 375-degrees.
2. Melt butter in heavy skillet. Add pork tenderloins and brown on all sides. Season to taste with salt and pepper. Remove pork tenderloins to a plate.
3. Deglaze skillet with the water.
4. Place onion flakes in bottom of a roaster pan, pour deglazing liquid over onions, and place tenderloins in pan.
5. Arrange broken bay leaves on the tenderloins.
6. Cover with lid and bake for 1 hour.
Candied Bacon wrapped Stuffed Pork
12/04/2002
1/4 cup butter or margarine
8-ounces mushrooms, sliced
1 finely chopped small onion
1/4 cup chopped pecans or almonds
1/2 crushed seasoned croutons or bread crumbs
2 pork tenderloins, trimmed
salt and pepper
8 thick slices lean bacon
1/2 cup brown sugar
1 to 2 teaspoons coarsely cracked black pepper
1. Melt butter in a large skillet over medium high heat. Add mushrooms and onions and sauté until tender. Stir in nuts and bread crumbs and remove from heat.
2. Place the tenderloins between 2 sheets of plastic wrap and beat with meat mallet or roll with rolling pin until flattened to 1/4-inch thickness. Sprinkle with salt and pepper.
3. Spread mushroom mixture evenly on one side of each tenderloin, leaving a 1-inch border. Roll up jellyroll fashion, starting with one long end.
4. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks.
5. Place, seam sides down, on a lightly greased rack in a roasting pan. Rub generously and evenly with sugar and cracked pepper.
6. Bake in 450-degree oven for 15 minutes, uncovered. Reduce temperature to 400-degrees and bake for 15 minutes or until meat thermometer registers 160-degrees.
Turkey Cashew Casserole
11/27/2002
2 cans cream of mushroom soup, condensed (20 oz. total)
1/4 cup milk
1 (8 oz.) can water chestnuts, drained and sliced
1 cup chopped celery
1/2 cup thinly sliced green onions
2 cups cooked and diced turkey (leftovers work well)
1 (5-oz.) can Chow Mein noodles
1 cup cashews, broken
Preheat oven to 325-degrees.
Combine soup and milk in a bowl and beat until blended.
Add remaining ingredients and stir well.
Spoon half of the turkey mixture into a casserole dish.
Sprinkle chow mien noodles over turkey mixture.
Spoon remaining turkey mixture over the Chow Mein noodles.
Sprinkle cashews over the top.
Bake for 30 minutes.
Makes 8 servings
Chicken with Apple Salsa
11/21/2002
4 boneless skinless chicken breasts
1 cup apple juice
1 tablespoon lemon juice
Salt
1/4 teaspoon ground ginger
1 tablespoon cornstarch
2 red delicious apples, cored and chopped
1 to 2 cups sliced celery
4 tablespoons raisins
4 green onions, thinly sliced
Place chicken and 1/2 cup apple juice, lemon juice, salt and ginger in a nonstick skillet. Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 20 minutes. Remove chicken and keep warm.
Combine remaining apple juice and cornstarch in a small bowl and mix well. Add to the hot liquid, bring back to a boil, stirring constantly. Boil and stir for 1 minute. Stir in the apples, clery, raisins, and onions, and heat through.
Diagonally slice each chicken breast and arrange on a serving plate (I like to place a large leafy lettuce leaf under the chicken). Spoon warm salsa over chicken and serve.
Chicken Pot Pie
11/14/2002
1 cup cubed cooked chicken
1 (16-oz) pkg. frozen mixed vegetables (use favorite vegetable medley)
1 (10 3/4-oz) can condensed 98% fat-free cream of chicken soup
1 cup reduced fat Bisquick baking mix
1/2 cup skim milk
1 egg
Heat oven to 400-degrees.
1. Combine chicken, vegetables and soup in an ungreased 2-quart casserole and stir to mix.
2. Combine Bisquick, milk, and egg in a bowl and stir with a fork until blended. Pour into casserole.
3. Bake uncovered about 30 minutes or until golden brown.
Diet Exchanges: 1 Starch; 1 Medium-Fat Meat; 2 Vegetable
After Five Shrimp Pasta
11/07/2002
1 pound fettuccini, cooked in boiling water with 1 teaspoon salt and 2 tablespoons olive oil, and drained well *
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups canned evaporated skim milk
1/2 to 1 teaspoon curry powder
1 pound tiny shrimp, thawed, rinsed, and drizzled with lemon
1/2 to 1 cup grated Romano or Parmesan cheese (or a blend)
Chopped fresh parsley, basil, or thyme
1.Melt butter in a medium saucepan over medium heat, add flour, and cook until bubbly and a nutty smell rises from the pan, stirring constantly.
2.Slowly, while stirring, pour in milk or cream. Add curry powder. Bring mixture to a boil, stirring frequently, and cook until slightly thickened. Fold in shrimp, and cheese. Pour over cooked pasta.
* To cook pasta, bring 4 quarts water to a boil, add salt and olive oil, return to a rapid boil. Add pasta, and cook, uncovered, until al dente (depending on size and shape of pasta, 7 to 10 minutes). Stir occasionally with a long handled fork to prevent sticking. Drain in colander and do not rinse. Top with favorite sauce.
After Five Burritos
11/06/2002
1 pound extra lean ground beef
1 onion, chopped
1 (16-oz) can refried beans
1/2 cup seeded and diced Roma tomatoes or 1/2 can diced tomatoes
1/3 cup hot or mild salsa
1/2 cup sliced black olives
1 (4-oz) can diced chile peppers
1 teaspoon salt or to taste
1 teaspoon chili powder
4 (10 or 12-inch) flour tortillas, slightly warmed
1 cup Monterey Jack cheese or 2 % cheddar cheese
Salsa, corn salsa (combine 1 cup corn and 1 cup salsa), avocado slices, cherry tomatoes, pickled jalapeno slices for garnish
1.Spray a large nonstick skillet with nonstick cooking spray, add ground been and onion, and cook until the meat is browned and onion is soft.
2.Stir in refried beans. Spoon in 3/4 of the tomatoes - with a little of the juice, if using canned. Stir in salsa, olives, chiles, chili powder, and salt. Heat until simmering.
3.To prepare the tortillas, place them in foil and heat in a 300-degree oven for 5 minutes, or just until they are warm and soft, but not crispy.
4.Place a heaping serving spoon of the filling down the center of each tortilla and top with a sprinkling of cheese. Fold top and bottom edges over filling, and then fold in sides. Serve immediately or sprinkle lightly with cheese and corn salsa and bake for 3 to 5 minutes.
5.Place a handful of lettuce on plate, top with burrito, and garnish as desired.
Todd’s Onion Burgers
10/31/2002
1 pound extra lean ground beef
Butter or oil
Thinly sliced onions
Salt and pepper
White wine, beer, or broth
Mayonnaise and mustard (Dijon or yellow)
(Red food coloring to turn the mayo sauce red)
1. Form ground beef into 6 patties.
2. Saute onions in butter or oil, until caramelized or lightly browned.
Divide onions between three of the patties.
Place remaining three patties on top of the onions and seal the edges.
3. Arrange hamburgers on a grill or skillet, and cook until done, carefully turning only once.
4. While burgers are cooking, combine equal amounts of mayonnaise and mustard and whisk until thoroughly blended. (Whisk in red food coloring for color)
5. Lightly butter buns and broil briefly or place on grill or in skillet, to toast lightly.
6. Place dry leafy lettuce on top of bottom half of bun, top with cooked burger. Slather with mayonnaise/mustard mixture, ketchup, or ketchup mixed with pickle relish. Place top bun on the burger and serve!
Tortellini Rose
10/24/2002
1/2 pound mild Italian Sausage
1/2 pound hot Italian Sausage
1 medium onion, chopped
1 tablespoon minced garlic
2 to 4 cups sliced mushrooms
1 pint half and half or heavy cream
3/4 (6-ounce) can tomato sauce
1/2 to 1 cup Asiago cheese
1 bag loose leaf spinach
1 package refrigerated tortellini
1. Saute sausage in a large saucepan until meat is brown, breaking it up as it cooks. Transfer meat from the pan to paper towels, to drain. Wipe out pan and add onions, garlic and mushrooms, and cook for 6 to 8 minutes, stirring frequently. (Cook until liquid evaporates.)
2.Stir the sausage back into the mixture. Add cream and stir it until it comes to a boil. Continue cooking over a medium heat, stirring frequently to make sure it doesn’t burn.
3.Reduce the sauce by one third. Add tomato sauce and stir. Add the Asiago cheese and spinach and bring sauce to a simmer. Stir until blended.
4.Cook tortellini in a large pot of boiling water, drain, and put in a serving bowl. Pour sauce over the tortellini. Toss it quickly to coat the pasta, and serve with crusty bread.
Crab Casserole
10/23/2002
1 pound mock crab, flaked
2 tablespoons butter or margarine
4 tablespoons flour
2 cups milk or half and half (fat free)
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 slightly beaten eggs
1/2 to 1 tube Ritz crackers, crushed
1/2 stick margarine or butter
Cheese and sliced green onions, for garnish
1. Melt butter in a saucepan over medium heat. Add flour, whisking, to make a roux. Whisk in milk, cook and whisk until thickened. Add cheese, salt and pepper, ad eggs, stirring until cheese is melted and mixture is creamy and smooth.
2. Spread crab in a 9x13-inch pan, pour cheese mixture over the crab meat.
3. Combine crackers and margarine and stir to make a topping. Sprinkle evenly over the casserole. Sprinkle lightly with cheese and green onions, if desired.
4. Bake at 350-degrees for 25 minutes.
Jan Hammer's Easy Lasagna
10/14/2002
1 pound ground beef
1 large can Prego spaghetti sauce
1/2 cup water
Pasta Riso lasagna noodles
1 large Cass Clay cottage cheese
1 (12-ounce) Crystal Farms mozzarella cheese
1.Brown beef and stir in spaghetti sauce and rinse can with the water and stir it into the beef and sauce. Mix well.
2. Spray 9x13-inch pan with Pam. In the pan, layer noodles, 1/2 sauce mixture, cottage cheese, noodles, 1/2 sauce mixture. Cover with foil and bake at 350-degrees for 1 hour. Sprinkle mozzarella cheese over the top and continue baking for 10 minutes.(Bake one day ahead or several hours ahead. Add cheese 10 minutes before removing from oven.)
Beef and Asparagus Stir-Fry
10/10/2002
1/2 cup water
2 tablespoons lite soy sauce
2 teaspoons Instant Beef Bouillon
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 pound fresh asparagus, cut into 2-inch pieces
12 ounces boneless beef sirloin, trimmed and thinly sliced
1 small yellow, red or green bell pepper, chopped
1 small onion, thinly sliced
1/2 cup carrot strips
2 cups sliced fresh mushrooms
2 green onions, sliced
3 cups hot cooked rice
1. COMBINE water, soy sauce, bouillon and cornstarch in small bowl.
2. HEAT oil in large skillet. Add asparagus, beef, bell pepper, onion and carrot; cook, stirring frequently, until beef is no longer pink.
3. ADD mushrooms and green onions; cook until tender. Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens.
4. SERVE over rice. Season with ground black pepper. Makes 4 servings.
Beef and Bow Tie Pasta
10/01/2002
1 pound extra lean ground beef
2 to 4 cloves garlic, crushed
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked bow tie pasta
1/2 cup sliced fresh basil
1/4 cup shredded Parmesan cheese, more or less to taste
1. In large nonstick skillet, brown ground beef and garlic over medium heat until beef is no longer pink, breaking beef up into coarse crumbles. Pour off fat.
2. Stir in tomatoes, salt and pepper. Cook over medium heat 5 minutes, stirring occasionally.
3. Meanwhile cook pasta according to package directions. Toss beef mixture and basil with pasta. Sprinkle with cheese. Makes 4 servings.
Ham & Corn Chowder
09/30/2002
1 cup chopped onion
(or 1/3 cup each chopped onion, chopped celery, chopped green peppers)
1 tablespoon oil
3 tablespoons flour
1/2 teaspoon black pepper
4 cups skim milk
2 cups frozen hash brown potatoes
2 (11-ounce) cans corn with red and green peppers
(or 20-ounces frozen corn)
1/2 pound diced cooked ham
In a 3-quart saucepan, over medium-high heat, sauté onions in oil for 3
minutes or until translucent.
Blend in flour and pepper.
Remove pan from heat; slowly add milk, stirring constantly.
Return pan to heat. Add potatoes and bring mixture to a boil, stirring constantly.
Add corn and ham, and return mixture to a boil.
Reduce heat to low and simmer soup for 15 minutes
or until potatoes are tender and mixture has thickened.
Chicken With Mushrooms And Cream
09/12/2002
4 boneless and skinless chicken breast halves, each cut into thirds, slightly pounded, marinated in brandy for 30 minutes, and thoroughly drained
1 stick butter
1 or 2 teaspoons oil
1 pound mushrooms, sliced
4 tablespoons flour
Salt and pepper
1/2 cup Calvados or brandy
3/4 to 1 cup heavy cream (or half and half)
1. Heat butter and oil in a non-reactive skillet over medium heat. Add chicken pieces and fry gently until they are lightly colored on both sides.
2. Coat the mushrooms in flour, shaking off any excess, and adding them to the skillet. Season with salt and pepper. Cover and simmer gently for 15 minutes, stirring frequently.
3. Remove chicken and mushrooms with a slotted spoon and keep warm.
4. Add the Calvados or brandy to the skillet, and while stirring, scrape up the sediment from the bottom of the skillet. Stir in the cream and simmer over a very low heat until reduced by half. Remove from the heat and whisk in the remaining butter, a little at a time.
5. Pour sauce over the chicken and mushrooms and serve immediately. Garnish with parsley.
Grilled Pork Chops with Honey Garlic Glaze
09/10/2002
Marinade:
1/2 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 crushed garlic cloves
4 boneless pork chops, 3/4 –inch thick
Glaze:
4 tablespoons Dijon mustard
4 tablespoons honey
2 teaspoons minced or crushed garlic
1. Marinade: Combine lemon juice, honey, soy sauce, sherry, and garlic in a self-sealing plastic bag. Add pork chops, seal, and refrigerate 1 hour to overnight.
2. Glaze: Combine Dijon mustard, honey, and garlic in a small bowl and whisk well.
3. Remove chops from marinade. Spray a stovetop grill pan with nonstick coating and place over medium high heat. When pan is hot, place chops on grill pan and cook first side for 6 minutes. Turn chop, coat cooked side with glaze mixture. Grill for 6 minutes. Turn and coat cooked side with glaze mixture. Test for doneness with instant read meat thermometer.
4. Serve chops with remaining glaze mixture on the side. Goes well with rice and apple wedges on lettuce leaf, topped with honey mayo.
Houston Hash
09/05/2002
Houston Hash
1 to 1-1/2 pounds extra lean ground beef
2 garlic cloves, crushed
1/2 cup red & 1/2 cup orange, or 1 cup green bell pepper
1 can stewed tomatoes, coarsely chopped & undrained
1 chopped medium apple
1 bunch green onions, sliced
1/4 cup raisins. chopped
1/4 cup water or V-8 juice
1/4 cup chopped green olives
1 tablespoon minced pickled jalapeno pepper
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon each celery seeds, cinnamon & cumin
Salt & pepper
1/8 teaspoon ground cloves
1/2 cup slivered almonds, broken & toasted
1/2 cup shredded Colby Jack cheese
1. Place ground beef and garlic in a large nonstick skillet over medium high heat, and cook until beef is browned. Drain fat.
2. Add the tomatoes, peppers, apple, onions, raisins, water, olives, jalapeno pepper, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves.
3. Stirring, bring mixture to a boil. Lower heat and simmer, covered for 15 minutes.
4. Stir in the almonds and simmer uncovered for 1 minute.
5. Just before serving, sprinkle with cheese.
Chicken in Brandy Cream Sauce
09/02/2002
3 whole chicken breasts, boned, skinned, and halved
2 or 3 tablespoons butter, margarine, or Canola oil
1 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup slivered almonds, toasted
2 tablespoons flour
1/2 cup wine or chicken broth
1 teaspoon dried tarragon
Salt and pepper
1/4 cup brandy (or wine or chicken broth)
1 egg yolk or equivalent of egg substitute
1/2 cup half-and-half (I use fat free)
Cooked rice (see below)
1. Cut chicken into thin strips. Melt 2 tablespoons butter or oil in a large skillet over medium high heat, add chicken strips, celery, and onions. Saute until chicken is light golden. Remove mixture from the skillet and set aside.
2. Add flour to the drippings in the large skillet and cook, stirring, until bubbly. Stir in wine and tarragon. Return chicken and shallots to pan and continue cooking for 3 minutes. Season to taste with salt and pepper.
3. Add brandy to the pan and bring to a simmer, and cook until reduced slightly. Reduce heat to low. Combine yolk and cream and beat until thoroughly blended. Slowly, pour the yolk and cream mixture into the skillet, stirring constantly, until sauce thickens. Do not allow the sauce to boil!
4.Fold in the toasted almonds. (Toast in the oven or melt 1 teaspoon butter in a small skillet, add almonds, and sauté until golden.)
5.To make rice Cook 1 cup rice in chicken broth, add 1/3 cup chopped onion, and 1/4 cup chopped fresh parsley.
Mexican Chicken and Corn Skillet
08/30/2002
2 tablespoons oil
4 (8-inch) flour or corn tortillas, cut into 1/2-inch strips
4 boneless skinless chicken breast halves, cut into thin strips
1 (16-ounce) package frozen corn
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 (8 or 12-ounce) jar thick and chunky salsa
1 tablespoon lime juice, optional
Heat oil in a large skillen over medium high heat, add tortilla strips, without overcrowding, and cook for 1 or 2 minutes or until crisp, stirring constantly. Place crisp strips on paper towels to drain.
Add chicken strips to the skillet (add more oil if necessary), and cook for about 4 minutes, until browned and no longer pink, stirring constantly. Stir in green and red bell peppers, corn, and salsa. Bring mixture to a boil, reduce heat to medium, and simmer uncovered for about 5 minutes or just until vegetables are crisp tender.
Add crisp tortilla strips and gently stir. Serve immediately. Makes 4 to 6 servings.
Peachy Keen Pork Chops
08/30/2002
1 tablespoon butter, olive oil, or Canola oil
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
2 to 4 tablespoons orange marmalade or peach preserves
1 cup chicken broth
1 teaspoon dried thyme leaves
1 teaspoon dry mustard
1 teaspoon minced garlic
4 fresh peaches, stone removed and halved
1/2 green bell pepper, cut into rings
1/4 onion, cut into rings
Heat the butter or in a large skillet over medium high heat. Add the pork chops and brown for about 3 minutes on each side. Remove chops from skillet to a plate and keep warm.
Add green bell peppers, red bell peppers, and onions to the skillet. Saute until vegetables are tender. Stir in orange marmalade.
Return pork chops to the pan, add 1 cup chicken broth (or beef broth), thyme, mustard, and garlic. Cover and simmer for 15 minutes. Add 4 peach halves, 4 green pepper rings, and 4 onion rings. Remove from heat, cover, and allow to set for 5 minutes.
To serve, place the chops on a round platter and top with peppers, onions, and peaches. Delicious served with plain fettuccini and peas seasoned very lightly with olive oil or butter.
Tomato Starbursts
08/30/2002
1 cup shredded cheddar cheese
1/2 cup chopped bell pepper
1/2 cup thinly sliced celery
1/3 cup sliced pimiento green olives
1/4 cup finely minced parsley
2 tablespoons chopped red onion
1/2 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon black pepper
1 can water packed white tuna, rinsed & drained
or 1 can flaked salmon, drained, skin & bones removed
1.Combine the cheese, pepper, celery, olives, parsley and onion in a bowl and mix well.
2.Combine mayonnaise, mustard, and black pepper in a bowl and beat with a wire whisk. Pour mayonnaise mixture over cheese mixture and toss to coat. Carefully fold in tuna or salmon & toss lightly to coat.
3.Remove 1/2-inch of core from the stem end of each tomato. Invert tomatoes and cut to but not through the stem end to make 6 wedges. Salt lightly and turn upside down on paper towels to drain.
4.Place each tomato on lettuce lined plate. Spread wedges slightly apart; fill with the tuna or salmon mixture.
Glazed Shrimp and Pasta
08/19/2002
1 pound medium shrimp, rinsed, drained, and patted dry
1/2 pound scallops
1 1/2 tablespoon Cajun spice
3 tablespoons Karo syrup
1 (12-ounce) jar roasted red peppers
1 tablespoon finely chopped cilantro
Salt and pepper
2 tablespoons olive oil
Linguini for 4, cooked and drained
2 tablespoons shredded Parmesan
1.Combine Cajun spice and Karo syrup in a medium bowl and mix well. Add shrimp to the bowl and toss to coat the shrimp. Allow to marinate for 15 minutes (in the refrigerator).
2.Drain the roasted red peppers, reserving the liquid. Place the drained peppers in the bowl of a food processor, add 1/4 cup reserved liquid, cover, and puree until smooth. Pour into a bowl. Stir in cilantro and salt and pepper.
3.Heat olive oil in a large skillet over medium heat. Add shrimp to the skillet, shaking off any marinade. Sauté shrimp for 8 to 10 minutes, or until shrimp turns pink. Add the scallops when the shrimp has cooked for 5 minutes.
4.Toss linguini with 1⁄4-cup pepper puree, 1 tablespoon olive oil if needed, and shredded parmesan.
Beef Paprikash
08/14/2002
1 lb. beef tenderloin or sirloin steak, trimmed & thinly sliced across grain
2 teaspoons olive oil, divided
1 onion, sliced & separated into rings
3 cups sliced fresh mushrooms
2 garlic cloves, crushed
1 cup water
1/2 cup wine, water, or cooking wine
1-1/2 tablespoons Hungarian paprika
2 teaspoons instant beef bouillon granules
Black pepper to taste
1 cup light or fat free sour cream
3 tablespoons flour
4 cups noodles or fettucini
Parsley
1. Spray a large skillet with nonstick coating. Add 1 teaspoon oil. Heat over medium high heat. Add meat and sear to seal in juices. Remove meat from skillet. Add 1 teaspoon oil. Add onions and saute briefly. Add mushrooms and garlic, and cook just until mushrooms are tender.
2. Add water, wine, paprika, bouillon and pepper to skillet. Return meat to skillet. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
3. Combine sour cream and flour in a small bowl, and mix thoroughly until blended. Stir into skillet mixture, and cook, stirring until thickened.
4. Toss pasta and parsley. Place pasta in individual pasta bowls. Spoon beef paprikash over the pasta. Serve with fresh bread and a salad. Makes 4 generous servings.
Pasta In August
08/13/2002
2 cups diced zucchini
1-1/2 tablespoons olive oil
3 crushed cloves of garlic
4 cups chopped tomatoes
3-4 Tbsps. freshly chopped basil
6 oz. crumbled Feta cheese
1 small can sliced black olives
1 diced green bell pepper
Fettucine, cooked & drained
1. In a large non-stick skillet, heat oil over medium heat. Add garlic, then add zucchini and saute for 5 minutes. Add tomatoes and basil, and just heat through.
2. Place pasta in a large shallow pasta bowl. Carefully pour zucchini and tomato sauce over pasta. Crumble cheese over sauce, and garnish with black olives and green pepper.
OR:
3. Place pasta in individual pasta bowls. Spoon sauce over pasta. Crumble cheese over sauce, and garnish with black olives and green pepper. For additional flavor, combine equal amounts of traditional Feta with a seasoned Feta!
Crispy Baked Chicken
08/12/2002
3 cups crisp rice cereal, such as Rice Krispies or Rice Chex
1 cup walnuts
1 cup fine white bread crumbs
1/2 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon paprika
1 cup buttermilk
1 cup ranch style dressing
Tabasco, 1 or 2 dashes depending on taste
4 to 8 boneless skinless chicken breasts halves, or cut diagonally making two or three slices per piece if serving as an
appetizer)
1. Place cereal in a blender or food processor, cover, and process until coarsely chopped. Add bread crumbs, walnuts, salt, pepper, and paprika.
Cover and pulse once or twice. Transfer to a resealable plastic bag, seal, and shake until well blended.
2. Combine buttermilk, dressing, and Tabasco in a small bowl and mix well.
3. Dip chicken pieces, a few at a time, into the buttermilk mixture. Shake the pieces gently and place in plastic baggie, seal, and shake to coat. Place chicken on prepared baking pan. Repeat until all of the chicken pieces are
on the pan, leaving space between each piece.
4. Bake in a 375-degree oven for about 50 minutes, until golden and done. Serve immediately.
5. If using as an appetizer, combine 1 cup ranch style dressing and 1/4 cup mild or hot salsa in a bowl and mix well. Use as a dipping sauce.
Glazed Shrimp and Pasta
08/12/2002
1 pound medium shrimp, rinsed, drained, and patted dry
1/2 pound scallops
1 1/2 tablespoon Cajun spice
3 tablespoons Karo syrup
1 (12-ounce) jar roasted red peppers
1 tablespoon finely chopped cilantro
Salt and pepper
2 tablespoons olive oil
Linguini for 4, cooked and drained
2 tablespoons shredded Parmesan
1.Combine Cajun spice and Karo syrup in a medium bowl and mix well. Add shrimp to the bowl and toss to coat the shrimp. Allow to marinate for 15 minutes (in the refrigerator).
2.Drain the roasted red peppers, reserving the liquid. Place the drained peppers in the bowl of a food processor, add 1/4 cup reserved liquid, cover, and puree until smooth. Pour into a bowl. Stir in cilantro and salt and pepper.
3.Heat olive oil in a large skillet over medium heat. Add shrimp to the skillet, shaking off any marinade. Sauté shrimp for 8 to 10 minutes, or until shrimp turns pink. Add the scallops when the shrimp has cooked for 5 minutes.
4.Toss linguini with 1⁄4-cup pepper puree, 1 tablespoon olive oil if needed, and shredded parmesan.
Grilled Tuna Salad W/Olive & Caper Salsa
08/09/2002
SALAD:
1/2 cup olive oil
2 garlic cloves, crushed
4 to 5 tablespoons lemon juice, depending on desired tartness
1 tablespoon mild mustard
1 teaspoon sugar
Salad greens, washed, dried, & torn
TUNA:
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon cracked black pepper
4 tuna steaks
SALSA:
4 to 5 medium tomatoes, seeded & chopped
1 cup sliced black olives
12 oz. feta cheese, broken(plain or flavored)
1/2 cup parsley or oregano, or 1/4 cup cilantro(optional)
4 tablespoons pine nuts or chopped pecans slivered almonds(optional)
2 tablespoons capers
SALAD:
Combine olive oil, garlic, lemon juice, mustard, and sugar in a salad bowl, and whisk until thoroughly blended. Add the salad greens and toss well. Season to taste with salt and pepper. Cover lightly and refrigerate until ready to serve.
TUNA:
Combine olive oil, lemon juice, and pepper in a small bowl and mix well. Spread on tuna steaks. Cook tuna on heated oiled grill, brushing occasionally with oil mixture until browned on both sides and just cooked through. Do not overcook tuna!
SALSA:
Combine all ingredients in a bowl and toss. Season to taste with salt and pepper.
TO SERVE:
Arrange salad on a plate. Place freshly grilled tuna steak in center. Top with salsa.
Chicken W/Carmelized Pears & Asparagus Walnut Salad
08/08/2002
CHICKEN:
4 skinless boneless chicken breast halves, cut in thirds diagonally
8 slices Prosciutto, or thinly sliced cooked ham
2 tablespoons butter
1/3 cup brown sugar
3 pears, peeled & sliced
1 small sweet onion, thinly sliced
SALAD:
1 pound asparagus, blanched & cut into 2" pieces
1/2 cup walnuts, toasted & divided
1 heaping tablespoon stone ground mustard
3 tablespoons red wine, or red wine vinegar
2 shallots, peeled & finely minced(or 1 Tbsp. minced onion & 1 tsp. minced garlic)
1/3 cup extra virgin olive oil or grapeseed oil
1 pear or apple, peeled & thinly sliced
Mixed greens
CHICKEN:
1. Place the chicken pieces between two pieces of waxed paper or plastic wrap. Beat gently with flat side of mallet until flattened and uniform in thickness.
2. Melt butter in a nonstick skillet. Add brown sugar, onions, and pears. Cook, stirring frequently, until the pear and onion carmelize and the sauce thickens.
3. Place the chicken on an outdoor grill or an oiled stovetop grill pan, and cook until browned on both sides and the chicken is thoroughly cooked. Cook Prosciuuto or ham on grill or grill pan until just warmed, or until lightly crisp, depending on personal preference.
SALAD:
1. Combine 1/4 cup walnuts, mustard, vinegar, shallots, and oil in a food processor or blender, cover, and process until smooth.
2. Combine asparagus, pears, and greens in a bowl and toss. Drizzle dressing over the mixture and toss. Sprinkle with 1/4 cup walnuts(broken), if desired.
TO SERVE:
Place ham slices on one side of plate. Arrange three pieces of chicken on top of ham(in a half wheel), and spoon the carmelized pears in center of chicken pieces. Spoon the asparagus salad on side of plate.
Pork, Fennel, & Pepper Saute
08/06/2002
Flour, salt & pepper
1/2 lb. pork medallions, pounded 1/8-inch thick, sliced into 3x1/2-inch strips
1 tablespoon light olive oil
1 small bulb fennel, trimmed & cut into 3x1/4-inch strips(1 cup)
1/2 red pepper, cut into 3x1/4-inch strips
1 tablespoon butter
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried
1. Mix flour, salt and pepper in a pie plate. Add pork strips to coat.
2. Heat oil in a nonstick skillet over medium heat. Add fennel strips and saute | |