Delicious Cauliflower

Who would have thought that lowly cauliflower, so often hidden under a blanket of cheese sauce, could be elevated to "hot veggie" status?  From mashed cauliflower to cauliflower pizza, cauliflower is making a comeback on the menus of restaurants everywhere.  Cauliflower is low in calories and rid rich in vitamin C, vitamin K, folate and fiber.  Cauliflower is part of the cabbage family and when choosing one, pick a compact, creamy white heat with florets pressed tightly together.  Leaves should be bright green and crisp.  refrigerate unwashed and cauliflower should last about a week if stored properly.

Cauliflowers can be available all year; however, they are at their best during winter months. In general, harvesting is done when the flower-head reaches desired size but before its florets begin to separate.

Cauliflower came from Syria by a Spanish Arab in the 12th century.  It spread from Crete and Malta to the Italian mainland in the late 14th century and from there to Europe.  It became very popular in Europe and England during the 18th century.

Cauliflower is packed with essential nutrients and has several anticancer phyto-chemicals. It is also said to help in the prevention of diabetes and certain cancers, although I would check further on that claim.  It is a cool season vegetable and prefers fertile and well watered soil to flourish.  There are also orange, green, and purple varieties.

One interesting thing I read about cauliflower was; like other members of the brassica/cruciferous family, prolong/excessive use of cauliflower may cause swelling of thyroid gland and thyroid hormone deficiency. This is due to the presence of certain plant compounds known as goitrogens in these groups of vegetables. It is therefore, advised to avoid especially in individuals with thyroid dysfunction. However, these vegetables may be used liberally in healthy person.

I hope you enjoy the recipes listed below and remember all eggs are large unless otherwise noted.  

Southern Style Cauliflower Hash Browns

1 small head of fresh cauliflower, grated

4 slices thick cut bacon, sliced

1/2 white onion, chopped

1/2 green bell pepper, seeded and chopped

1 Tbl. butter

salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

Into a large saute pan, add bacon and cook to brown and crisp, remove most of bacon fat and add onion and bell pepper cooking and stirring to soften.  Add the cauliflower cooking and stirring until tender and lightly browned, add butter and continue cooking a few minutes, stir in cooked bacon.  Season with salt, pepper and stir in parsley.  Serve with moist scrambled eggs and crisp buttery English muffins.

Cauliflower Hash

1 large head cauliflower, cut into small florets

1 large sweet potato, peeled and diced

7 slices thick cut smoked bacon

1 white onion, diced

1/2 tsp. smoked paprika

1 garlic clove, minced

1/4 cup fresh parsley, chopped

1/2 fresh lemon, juiced

salt and freshly ground black pepper

Poached or over easy eggs (garnish)

Into a large saute pan add bacon and cook until browned and crisp.  Remove to paper towels and remove most of bacon fat.  Add sweet potato and cook stirring a few minutes, add onion, cauliflower and garlic cooking about 3 minutes.  Add paprika, season with salt and pepper.  Add 3 Tbl. water, cover and cook about 6 minutes.  Add bacon back to pan with lemon juice and cook about 2 more minutes.  Remove from heat and stir in parsley.  Pour onto serving platter and top with eggs.  Serve with fresh fruit and thick cut bread toasted.

Cauliflower Cakes - similar to potato pancakes

1 head cauliflower

1 cup sharp cheddar cheese

2 eggs, beaten

3 scallions, minced including green part

Tabasco

1/2 cup fresh bread crumbs, finely chopped

salt and freshly ground black pepper

Cut the cauliflower into florets and bring to a boil in salted water until tender. Drain well and place into a large bowl and mash with a potato masher, mix in cheese, scallions and breadcrumbs.  Stir to combine, then add eggs, Tabasco, salt and pepper and mix well to incorporate.  Into a large saute pan, add a drizzle of olive oil and form mixture into small pancakes.  Fry on each side to golden brown, you will need to fry in batches. Place onto serving platter and serve with scrambled eggs, sausage patties and coffee for a delicious breakfast.  Or serve for dinner with grilled fish, meats or poultry and a tossed garden salad and rolls.

Roasted Cauliflower 

1 large head cauliflower

2 garlic cloves, minced

1 small jalapeno, seeded and minced

salt and freshly ground black pepper

2 Tbl. fresh oregano, chopped

2 Tbl. fresh thyme leaves, chopped

2 tsp. sherry vinegar

2 Tbl. water

1/2 tsp. paprika

fresh parsley, chopped

Into a saute pan add a drizzle of olive oil with garlic and jalapeno.  Cook for a few minutes, but don't brown.  Remove and stir in oregano, thyme, water, vinegar and paprika.  Preheat oven to 450 degrees.  Line a baking sheet with parchment and spray with cooking spray.  Remove outer leaves from cauliflower, but leave stem intact.  Place onto a cutting board and with a sharp knife slice cauliflower into 3/4-inch thickness.  Place onto baking sheet and brush with some olive oil, season with salt and pepper.  Roast about 35 minutes, turning once during cooking.  Stir parsley into herb mixture and brush onto steaks. Place onto serving platter.  Serve with grilled steaks or chicken, a tossed salad and twice baked potatoes.

Arugula and Cauliflower Salad

1 large head cauliflower, broken into small florets
2 large shallots, thinly sliced
1 1/2 tsp. curry powder
7 Tbl. extra virgin olive oil
salt and freshly ground black pepper
2 large oranges (juicy)
1 Tbl. seasoned rice vinegar
2 tsp. Dijon
1/3 cup slivered lightly toasted almonds, 1/4 cup dried currants
5 to 6 cups baby arugula

Preheat oven to 450 degrees.  Line a rimmed baking sheet with foil.  Into a bowl add cauliflower, shallots and curry and toss to combine.  Add 2 Tbl. of the oil, season with salt and pepper and toss again.  Spread onto baking sheet and roast about 25 minutes.  Remove and let cool.  Slice the ends off the oranges and cut with a small sharp knife remove the peel and white pith.  Working over a bowl cut the orange segments and place into bowl with the excess juice.  Squeeze the juice out into a small bowl.  Into a jar with lid add 3 Tbl. of the orange juice, vinegar, mustard and remaining oil and shake well to combine.  Taste and season with salt and pepper.  Into a large bowl add the cooked cauliflower mixture, the almonds, currants and orange segments and toss with vinaigrette.  Place the arugula onto a serving platter and top with veggie/fruit mixture, drizzle over remaining vinaigrette and serve.  Note; you can top with croutons if desired (homemade are best).  Serve with a delicious homemade soup, along with some crunchy French bread.

Mashed Cauliflower - just like mashed potatoes

1 large head cauliflower broken into florets 

1 medium onion, diced

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

heavy whipping cream

salt and freshly ground black pepper

butter, soft

Into a pot of boiling salted water add cauliflower, onion and garlic cooking to soften.  Drain well and place back into pot.  Add some butter and mash with a potato masher, season with salt and pepper and stir in some cream, then half of the parsley.  Taste and adjust flavorings.  Pour mixture into a serving bowl and top with remaining parsley and dollop of butter.  Serve with grilled chicken, roasted cauliflower with hollandaise sauce and a salad.

Just Like a Baked Potato (sort of, kind of)

1 large head cauliflower

1/2 cup sour cream

1/2 cup sharp Cheddar cheese, shredded

3 scallions, sliced including green part

1 tsp. dry ranch salad dressing mix

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 Tbl. butter

salt and freshly ground black pepper

Preheat oven to 350 degrees.  Steam the cauliflower until tender about 20 minutes.  Drain any excess water and place into large bowl and mash with a potato masher.  Mix in sour cream, cheese, ranch dressing, scallions, onion and garlic powder along with salt and pepper.  Place into a 9-inch baking dish and top with butter baking about 45 minutes.  Serve with grilled chops or steaks and a tossed salad.

My Oh My Cauliflower Pie - similar to a shepherds pie

1 large head cauliflower, cut into florets

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup Parmesan cheese, grated

1/2 package cream cheese

salt and freshly ground black pepper

1 lb. ground turkey (dark not white)

2 cups large elbow macaroni

1/2 cup frozen peas

1 (1.25 oz.) envelope dry onion soup mix

1/2 tsp. paprika

Preheat oven to 425 degrees.  Steam the cauliflower and cook to tender.  Into a saute pan add drizzle of olive oil and add ground turkey, cooking to browned and cooked through, stir in onion and garlic cooking to soften.  Drain and discard any oil.  Bring a pot of boiling salted water to a boil and add pasta cooking to al dente, drain.  Into a food processor add cooked cauliflower, Parmesan, cream cheese, salt and pepper and blend to smooth.  Stir cooked pasta, peas and soup mix into cooked turkey mixing well to combine.  Pour this mixture into a 13x9 baking pan and spread cauliflower mixture over top.  Sprinkle with paprika and bake about 20 minutes until golden brown and hot.  Serve with a crisp Caesar salad.

Spicy Cauliflower

1 large head cauliflower, rough chopped
1/2 red onion, diced
2 scallions, sliced including green part
1 garlic clove, minced
salt and freshly ground black pepper
1 cup chicken stock (good quality)
1 can coconut milk
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and thinly sliced
1/2 cup Parmesan cheese

Into a large saute pan, add drizzle of oil over medium, add red onions and saute stirring a few minutes.  Add garlic, season with salt, pepper and saute for a few minutes.  Pour in stock and add cauliflower, bringing to a boil.  Reduce to and simmer for about 10 minutes.  Pour in coconut milk and cook about 15 more minutes, remove from heat and stir in 1 Tbl. butter, jalapeno, red peppers, scallions and cheese, mixing to combine. 

Cauliflower Soup

1 large head cauliflower

6 cups vegetable or chicken stock (good quality)

1 large leek, white and light green part only (slice in half lengthwise and rinse in cold water, slice into moons)

2 stalks celery, sliced including leafy green tops

2 garlic cloves, minced

3 Tbl. all purpose flour

salt and freshly ground black pepper

1/2 cup heavy whipping cream

1 cup cheddar cheese, shredded

Tabasco

1/4 cup fresh parsley, chopped

Into a pot of boiling salted water add cauliflower and cook to tender, drain well and place back into pan with 4 cups stock.  Into a saute pan add drizzle of olive oil and pat of butter adding leek, celery and garlic cooking to soften, whisk in flour and stir in wine and 2 cups stock cooking a few minutes to thicken.  Add this to pot with stock and cook stirring about 15 minutes.  Add cream and bring to a boil cooking a few minutes, then reduce to simmer. With an immersion blender cream the mixture, stir in cheese to melt, season with salt, pepper and Tabasco, stir in parsley. Serve with hot crunchy garlic bread and a tossed salad.

Lemony Cauliflower

1 large head cauliflower, cut into small florets
1 large fresh lemon, zested and juiced
1 Tbl. capers, rinsed and drained
salt and freshly ground black pepper
1/2 cup Parmesan cheese, shredded

Preheat oven to 450 degrees.  Into a large bowl add cauliflower and drizzle with some oil tossing to combine, add lemon juice and zest and season with salt and pepper.  Pour onto baking sheet and roast about 30 minutes, stirring once.  Remove from oven and sprinkle on cheese and capers, stirring to combine.  Place onto a serving platter and garnish with extra Parmesan.  Serve with sauteed scallops or shrimp, and some crunch hot garlic bread. 

Cauliflower and Broccoli Salad - very similar broccoli salad and I just tossed in come cauliflower

8 slices thick cut bacon, sliced
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
1/2 red onion, diced
1/2 cup sharp Cheddar cheese, shredded (optional)
1/2 cup raisins (golden or dark)
3 scallions, sliced including green part
1/2 cup cashews
Dressing
1/2 cup mayonnaise
1 Tbl. red wine vinegar
2 Tbl. honey
1 tsp. Dijon
salt and freshly ground black pepper

Into a saute pan add bacon and cook to brown and crisp, remove to paper towels.  Into a large bowl add all salad ingredients except cashews.  Dressing; into a bowl whisk the ingredients together, taste and adjust flavorings, pour over salad, cover and refrigerate.  To serve; stir in bacon and cashews, season with salt and pepper.  This is like a meal and I would just add some hot rolls or bread to serve alongside and maybe a light delicate soup.

Cauliflower Gratin

1 large head cauliflower, cut into florets

4 Tbl. butter

3 Tbl. all purpose flour

1 cup milk

1 cup heavy whipping cream

1 1/2 cups Swiss cheese, grated

1 tsp. prepared horseradish

3 scallions, sliced including green part

salt and freshly ground black pepper

25 Ritz or Saltine crackers, crushed

fresh parsley, chopped

Preheat oven to 450 degrees.  Into a pot of boiling salted water add cauliflower and cook to about 6 minutes.  Drain well and place into a 2-qt. baking dish.  Cheese sauce; into a saute pan, add 2 Tbl. butter and whisk in flour cooking about 1 minute.  Whisk in milk and bring to a boil, reduce and add cream cooking a few minutes.  Remove from heat and add cheese, salt, pepper and scallions whisking to melt cheese, taste and adjust flavorings..  Pour over cauliflower and stir to combine.  Into a bowl add crumbs and melt 2 Tbl. butter, stir into crumbs with horseradish tossing to combine.  Sprinkle over cauliflower.  Bake about 15 minutes to golden brown and remove topping with parsley.  Great with grilled or baked salmon or halibut, and a tossed salad.

Cauliflower with Tomatoes

1 large head cauliflower, cut into florets
1 cup pear tomatoes, halved
3 pieces pancetta, chopped (or you can use bacon)
1/4 cup fresh parsley, chopped
1 garlic clove, minced
2 anchovy fillets, minced
2 tsp. red wine vinegar
salt and freshly ground black pepper

Into a large saute pan, add pancetta and cook to brown, remove to paper towels to drain.  Add 1 Tbl. olive oil to pan and add cauliflower cooking covered about 4 minutes.  Add 2 Tbl. water and red wine vinegar. cooking and stirring occasionally until cauliflower is golden brown and liquid has evaporated.  Add 1 Tbl. oil, tomatoes, parsley, garlic, anchovies, salt and pepper.  Cook stirring to soften garlic about 2 minutes.  Remove to serving platter and garnish with pancetta.  Serve with a simple plain pasta tossed with sauteed minced garlic  olive oil, salt, pepper, red pepper flakes, fresh parsley or basil and tossed with some parmesan cheese. 

Indian Cauliflower Stew

1 large head cauliflower, cut into florets

1 (15 oz.) can garbanzo beans, drained and rinsed

2 Tbl. curry powder or paste

1 tsp. Garam Masala

1 large onion, chopped

4 garlic cloves, minced

1 tsp. fresh ginger, peeled and grated

1 lb. eggplant, cut into 1-inch chunks

1/2 cup chicken stock

1 (15 oz.) can diced tomatoes (I like Cento brand)

Plain Greek yogurt

Into a Dutch oven over medium add curry powder, garam masala and stir cooking about 1 minute.  Transfer to a bowl.  Add good drizzle of olive oil, onion, garlic, ginger and cook stirring to soften about 4 minutes.  Stir in eggplant, cauliflower, tomatoes, garbanzo beans, 1/2 cup chicken stock and toasted spices.  Bring to a boil, reduce to simmer covered and cook stirring occasionally about 20 minutes.  To serve; place into bowls and garnish with dollop of yogurt.  Serve with naan bread.  Also, maybe a light fresh cucumber and red onion salad tossed with a vinaigrette.

Cauliflower Pizza - Jerry, Brittany, Derek and I tried a pizza similar to this at their home in S. CA at a restaurant and we all enjoyed it.  Someone on my FB posted this, so I made the recipe and we liked it too.  This makes 1 pizza.

Crust

1 medium cauliflower, grated

1/2 cup cream cheese, soft

1 egg

salt and freshly ground black pepper

Sauce

1 onion, chopped

olive oil

1 (15 oz.) can chopped tomatoes (I like Cento brand)

1 cup fresh basil, chopped

pinch of red pepper flakes

salt and freshly ground black pepper

Toppings; grated mozzarella cheese, cooked sausage, pepperoni, sliced bell peppers, etc.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Add the grated cauliflower to a pot of boil salted water cooking about 5 minutes.  Drain well, pat try with paper towels to remove any excess water.  Into a bowl add grated cauliflower with the cream cheese, egg, salt and pepper.  Mix to combine and shape into a crust about 1/4-to 1/2 inch thick on baking sheet.  Bake for about 35 minutes or until firm and golden.  Sauce; into a saucepan add drizzle of olive oil and add onion cooking a few minutes, add garlic and cook stirring a few more minutes.  Add remaining sauce ingredients and simmer 20 minutes stirring occasionally, taste and adjust flavorings.  Spoon some sauce over crust and add desired toppings along with grated cheese.  Bake for about 10 to 12 minutes until cheese is melted.  Serve with a tossed salad.

Cauliflower and Pear Bake - This is a recipe we have enjoyed in Middle Eastern restaurants.

1 large head cauliflower

3 unripe pears, peeled, cored and sliced

4 eggs, beaten

salt and freshly ground black pepper

½ tsp. freshly grated nutmeg

4 Tbl. breadcrumbs

2 red peppers, seeded and cut into thin slices

6 black olives, pitted and sliced

6 mushrooms, thinly sliced

2 Tbl. white onion, chopped

3 Tbl. fresh parsley, finely chopped

Cut cauliflower into florets and place into a pan of boiling salted water, cooking about 10 minutes, then add pears and cook until they are tender.  Drain and place cauliflower, pears, eggs, salt, pepper, nutmeg and breadcrumbs into food processor and blend to combine.  Preheat oven to 350 degrees and grease a 13x9 baking dish.  Pour a quarter of the cauliflower mixture into dish, cover with half of the peppers and olives.  Pour another quarter of the cauliflower mixture and cover with mushrooms and onions, repeat and add remaining red pepper and olives.  Top with remaining cauliflower.  Bake about 45 minutes or until golden.  Sprinkle on parsley.  Serve with chicken and veggie skewers and grilled pita bread.

Cheddar and Cauliflower Soup

1 large head cauliflower

3 carrots, peeled and sliced

1 large shallot, minced

2 cups milk

2 cup chicken stock (good quality)

1 cup heavy whipping cream

2 1/2 cups sharp Cheddar cheese

salt and freshly ground black pepper

1 bay leaf

Tabasco

1/4 cup all purpose flour

1 Tbl. fresh lemon juice

1/4 cup fresh parsley, chopped

Croutons, homemade are best

Into a large Dutch oven add drizzle of oil and add shallot cooking and stirring to soften, add cauliflower and carrots, cooking and stirring a few minutes.  Add milk, stock, bay, salt and pepper bring to a boil and stir occasionally cooking to soften carrots and cauliflower.  Into a saute pan, add butter and whisk in flour cooking about 1 minute.  Whisk a little of this into soup to combine, and whisk in remaining   Add cream cooking a few minutes, reduce heat and stir in cheese to melt, add Tabasco, and lemon juice, taste and adjust flavorings.  Remove bay leaf.  When ready to serve, sprinkle on parsley, serve in bowls and top with croutons.  Note; you can puree the cauliflower, carrot and shallots if desired with an immersion blender or leave just as is.  Serve with hot crunchy French bread.

Cauliflower Casserole

1 large head cauliflower (about 3 pounds)
2 cups sliced mushrooms
1/3 cup finely-chopped celery
1/4 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 1/4 cups milk
1 1/2 cups grated Cheddar cheese (mild or sharp - your choice, I like sharp)
1/2 cup soda cracker crumbs, Ritz cracker crumbs or bread crumbs (I like Ritz)
2 tablespoons melted butter

Fresh parsley or scallions, chopped (garnish)

Preheat oven to 350 degrees.  Lightly butter a 9x9 baking dish.  Remove tough outer leaves of cauliflower and break cauliflower into small florets.  Steam the cauliflower to just tender, remove and make sure there is not excess moisture on cauliflower.  Place into baking dish.  Into a large saute pan melt butter and saute mushrooms and celery for about 5 minutes.  Whisk in the flour, salt and mustard stirring about 1 minutes, then whisk in milk to thicken.   Stir in cheese to melt and remove from heat, taste and adjust flavorings.  Pour sauce over cooked cauliflower.  Into a bowl combine the cracker crumbs with 2 Tbl. melted butter and mix to combine.  Sprinkle this over the casserole and bake about 30 minutes or until golden brown.  Sprinkle on some parsley or minced scallions.  Serve as a vegetarian entree or it's great with grilled fish or poultry and a tossed salad.  We always usually have a tossed salad with our meals, I do enjoy salads.

Bon Appetit

"Do everything in love." - 1 Corinthians 16:14

"Let the morning bring me word of your unfailing love, for I have put my trust in you.  Show me the way I should go, for to you I entrust my life." - Psalm 143:8

"Let love and faithfulness never leave you; bind them around your neck,write them on the tablet of your heart.Then you will win favor and a good name in the sight of God and man." - Proverbs 3:3-4

"I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love." Ephesians 3:16-17

"We love because He first loved us." - 1 John 4:19

"Love must be sincere. Hate what is evil; cling to what is good." - Romans 12:9

Pub/Bar or Tavern Food

A trend that has been growing for a number of years is the contemporary gastro-pub. With  choices of outstanding craft brews, imaginative and innovative cooking techniques it's a nice choice for upscale dining, without the upscale prices. When you walk into one of these pubs the colors are usually warm woods, comfortable seating with an inviting/friendly  atmosphere.  Think of that old TV show called Cheers where everybody knows you name.  One city I always think of with great pubs/taverns in Portland, Oregon.  They have been going strong for quite some time and one of the places that always comes to mind is McMenamins.  Jerry and I always enjoyed dining at the Red Star Tavern on Alder Street in Portland when we lived in WA.  It used to be a very good place and enjoyable atmosphere. Another place we love, although I'm not sure I would call it a bar or tavern is Huber's for their "excellent" traditional turkey dinner served always.  They also have a signature Spanish coffee prepared table side.  Huber's was established in 1879 so you know that they have to have something going on that is good to be in business this long!

This venue combines imaginative, upscale cooking techniques with the casual dining experience of a pub. The atmosphere is usually a little more laid back and comfortable.  The basic menu items may vary, but sometimes you discover dishes from the predictable to unbelievable.  Usually the focus is on locally grown, fresh ingredients according to the season.  Fries with truffle oil (recipe included) or unusual burgers sometime stacked so high your mouth won't fit over them.  With condiments of bacon or onion jam, interesting cheeses, sauces, etc.  Sausages featured are usually always made in-house with chicken and apple, or garlic cheese sausage, habanero sausage just to name a few.

The Denver Post says;  The gastropub trend has arrived in Denver, bringing with it laid-back, neighborhood bar-style atmospheres, creative spins on classic comfort food, and a connoisseur's eye for beer and cocktail selections. "It's Cheers meets charcuterie.

I hope you enjoy the recipes below, and remember all eggs mentioned are large unless otherwise noted.  Note; I did get a little carried away with this post and there are lots of delicious decisions to make about what to eat!

Interesting Cocktail

Fill a champagne flute halfway full with a chilled Guinness beer and top off with chilled Veuve Brut Champagne.  I had this in Portland and actually liked it.

A Few Other Cocktails To Enjoy!

Tomato/Orange Bloody Mary - makes 4

With a fresh lime rub the rim of each glass and dip rim into sea salt.  Add some ice to each glass.  For each glass combine four parts tomato juice, juice of one blood orange, one shot of vodka, juice of 1/2 lime, 1 tsp.Tabasco, 1/2 tsp. Worcestershire sauce and stir with a spoon.  Add either a piece of celery or a blood orange slice for garnish, or both. 

Champagne Mojitos - makes 4

1/2 cup blood orange juice
juice of half a fresh lemon
2 oz. light rum
16 mint leaves
Champagne, chilled

Into a blender combine juices, rum and mint and puree completely.  Stain through a fine mesh strainer and pour 3 Tbl. of juice mixture into each glass, pour over the Champagne.  

Blackberry, Lemon, Gin Cocktail - serves 4 (I love this drink)

12 fresh blackberries

20 fresh mint leaves

2 fresh lemons 

1/4 cup simple syrup

12 ounces good quality gin

Tonic water

ice

Have 4 highball glasses ready.  Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.  Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

Perfectly Delicious Breakfast Sandwich

4 crisp English muffins, toasted and smeared with butter
4 extra large eggs
salt and freshly grind black pepper
8 slices thick cut bacon, sliced in half
1 can refried beans
Tabasco and ground cumin
4 slices jack cheese
1 large avocado, peeled, pitted and sliced
Pico de gallo, drained

Toast the muffins and butter.  Heat the beans in a saucepan adding Tabasco, cumin and pico to taste.  Into a large saute pan add bacon and cook to brown and crisp, remove to paper towels.  Drain out most of the fat and add eggs, cooking hard or if you like a little egg goo running down your fingers like we do, cook them over easy or medium.  Smear some warmed beans onto each side of muffins, top each with 4 half slices of bacon, add egg, add some avocado, top with cheese, add top of muffins to each sandwich and dig in.  mmmm….  Serve with crisp hash browns, fresh fruit, and coffee or a mimosa is a nice addition.

Fresh Springtime Strawberry Pancakes

Syrup
1 lb. strawberries, cleaned and sliced
1 cup cold water
1 cup sugar
Cakes
1 1/4 cup all purpose flour
1 tsp. baking powder
pinch of salt
1 cup buttermilk
1 egg
1/4 cup honey
1/2 cup ricotta cheese
1/2 tsp. pure vanilla extract
1/4 tsp. lemon extract
1 fresh lemon, zested
1 Tbl. poppy seeds
1 cup fresh strawberries, cleaned and diced
Lemon whipped cream
1 cup heavy whipping cream
3 Tbl. powdered sugar
1/2 tsp. lemon extract

Syrup; place ingredients into a saucepan, mashing berries with a potato masher and bring to a boil, reduce to simmer and cook until slightly thickened.  Stain into a fine mesh strainer with a bowl underneath and let syrup cool slightly.  Cakes; into a large bowl whisk the flour, baking powder and salt and then stir in buttermilk, egg, honey, ricotta, zest, extracts, seeds and gently mix in berries.  Heat griddle pan and spray with cooking spray.  Add batter forming cakes and cook until small bubbles form on top and sides, then flip and continue cooking other side.  Remove to serving platter and tent with foil to keep warm.  Whipped cream; into a bowl add whip cream and beat to almost stiff peaks, add sugar and extract and beat a minute more to combine.  To serve; add cakes to plate, top with syrup and whipped cream. You can garnish with fresh mint leaves.

Leek and Asparagus Frittata

12 eggs
1/4 cup heavy whipping cream
3 Tbl. fresh chives, finely chopped
2 Tbl. fresh chervil, finely chopped
1/2 cup prosciutto, sliced into thin strips
salt and freshly ground black pepper
1/2 cup goat cheese, crumbled
1 lb. fresh asparagus, tough ends removed
1 leek, white and up to light green part
2 Tbll. butter

Preheat oven to 350 degrees.  Rinse the leek in cold water after slicing in half lengthwise, then slice into moons.  Steam the asparagus spears, remove and slice into 1/2-inch pieces.  Into a large bowl whisk the eggs, cream, chives, chervil, prosciutto, salt and pepper.  Stir in 1/4 cup of cheese, mix in cut asparagus.  Into an oven proof saute pan, add 1 Tbl. of butter with a drizzle of olive oil.  Add the leek to the saute pan, season with some salt and pepper and cook stirring about 8 minutes.  Transfer leek to the egg mixture.  Add another Tbl. of butter to pan and add egg mixture scraping the sides and bottom of pan with a rubber spatula to allow the undercooked eggs to flow underneath about 3 minutes.  Place into oven for about 8 to 10 minutes to continue cooking until puffed up. Remove and add remaining cheese and place under broiler for a minute or so.  Remove and let rest for a few minutes before slicing into.

Spicy Fried Olives - mmmmm

50 large pitted green olives, rinsed and drained on paper towels
2 Tbl. ricotta cheese
2 Tbl. cream cheese, soft
2 Tbl. Harissa, easily found
2 tsp. honey
1/2 cup Panko breadcrumbs
1/4 cup Parmesan cheese, grated
1/2 cup all purpose flour
1 egg, beaten
oil for frying
salt

Into a bowl add the ricotta, cream cheese, harissa and honey and mix well to combine.  Transfer to a pastry bag fitted with a small tip.  Pipe mixture into the olives.  Mix the breadcrumbs and Parmesan into a bowl, place the flour and beaten eggs into their own bowls.  Roll the olives in flour and dust off excess.  Dip into the egg and roll into Parmesans mixture to coat well.  Into a Dutch oven add oil about 4-inches deep and heat to 365 degrees.  Carefully add the olives into oil in batches and fry to golden, remove to paper towel lined plate.  Continue cooking olives and sprinkle with salt.  Enjoy.

Fried Pickles - the first time I had fried pickles was at a cafe in the beautiful little mountain town of Julian, CA also famous for their outstanding apple pies.  The pickles were crisp, deep fried thick cut dill slices served with a zesty dipping sauce.

Sauce
1/2 cup mayonnaise
pinch of cayenne pepper or you can use Sriracha sauce
1 garlic clove, finely, finely minced
1 scallion, finely, finely minced including green part
salt and freshly ground black pepper
Pickles
5 large dill crisp dill pickles, quartered lengthwise
1/2 cup all purpose flour
1 cup Panko breadcrumbs
2 eggs, lightly beaten
salt and freshly ground black pepper

Into a bowl add sauce ingredients and mix to combine, taste and adjust flavorings.  Cover and place into refrigerator until service.  Pickles; into a Dutch oven add about 2-inches of oil and heat to 350 degrees. Place Panko, eggs and flour into three separate bowls.  Dust the pickles with flour and tap off excess, then dip into eggs letting excess drip off, then into Panko to coat.  Fry pickles in batches to golden brown, remove to paper towel lined plate and finish cooking remaining pickles.  Serve while hot with sauce on serving plate or platter.

Corn, Shrimp and Sausage Soup

1 stick butter
drizzle of olive oil
2 yellow onions, chopped
2 green bell peppers, seeded and chopped
5 stalks celery, sliced including leafy green tops
2 garlic cloves, minced
2 cans cream style corn (good quality)
2 (11 oz.) cans. whole kernel corn (do not drain)
1 (10 oz.) can Rotel tomatoes with green chilies (do not drain)
1 (14.5 oz) can diced tomatoes (do not drain) I like Cento brand
1 (8 oz.) can tomato paste
1 (15 oz.) can tomato sauce
4 cups chicken stock (good rich quality)
1 cup cold water
1 tsp. Old Bay seasoning or similar product
1 Tbl. Cajun seasoning
2 lbs. fresh large shrimp, cleaned and peeled
1 lb. smoked sausage, sliced into 1/2-inch thick pieces
1/2 cup fresh parsley, chopped
1 bunch scallions, sliced including green part
Tabasco

Into a large Dutch oven, add butter and oil, add yellow onions, peppers, celery and garlic cooking and stirring to soften.  Whisk in tomato paste and cook stirring for 1 minute.  Add cream style corn, whole corn, Rotel tomatoes, Tabasco, diced tomatoes, tomato sauce, water, seasonings, and chicken stock.  Mix to combine and simmer on low for about 40 minutes, taste and season with salt and pepper.  If at any time you feel you need more liquid add a small amount of chicken stock if it reduces too much.  Turn up heat and add shrimp and sausage cooking for about 8 minutes or until shrimp turn pink.  Taste and adjust flavorings, stir in parsley and scallions.  Serve with hot crusty garlic bread, extra Tabasco and a tossed salad.

Sexy Ceviche - when I first moved to San Diego and tried ceviche, I was in love

2 lbs. fresh firm white fish, (I like Halibut) cut into about 1/2 - 1-inch cubes (make sure there are no bones in fish and skin removed)  Note;  keep fish on ice until ready to use and please use the same day you purchase it
1/2 cup fresh lime juice
3 Tbl. fresh orange juice
1/2 cup fresh lemon juice
1 medium red onion, finely diced
4 summer ruby red tomatoes, seeded and chopped
1 Serrano chili or jalapeno, seeded and finely diced
salt and freshly ground black pepper
Tabasco
1/2 tsp. oregano
1/2 cup fresh cilantro, chopped (add more if you like it)
2 large avocado, seeded and diced
2 scallions, thinly sliced on diagonal, including green part
fresh hot tortilla chips

Into a large glass bowl or baking dish add fresh cubed fish with the lime, lemon and orange juice, stir gently to combine.  Cover and marinate about 30 minutes or until fish turns opaque. If fish is not opaque, marinate a little longer.  Gently stir in onion, tomatoes, chili, salt, oregano and Tabasco, mixing gently to combine.  Stir in cilantro, scallions and avocado.  To serve; place into a pretty serving dish or individually add to martini or margarita glasses.  Serve with hot fresh tortilla chips.  Note;  for every 1 lb. of fish use 1/2 cup fresh citrus juice.  You can also add fresh chopped mango, sliced radishes, jicama, shrimp, scallops, the possibilities are endless.

Julia's Perfect Meatloaf Sandwich - one of my very favorite sandwiches!

1 large sweet white onion, diced 
1 red bell pepper, seeded and diced
2 garlic cloves, minced
2 Tbl. tomato paste
2 pounds ground beef or ground turkey (brown meat) 
1/2 lb. ground chicken
1/4 cup heavy whipping cream
2 cups Ritz crackers, roughly crushed
1 cup Sharp Cheddar cheese, grated  
3 eggs, beaten
1/4 cup fresh parsley, chopped
1 1/2 Tbl. prepared horseradish
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
4 thick cut bacon slices
Sourdough bread or a thick cut country style bread
Accompaniments; crisp lettuce, sliced bread and butter pickles, ketchup, mayo, fresh ruby red tomatoes thinly sliced, slivers of sweet onion
Glaze, if desired
1 1/2 cup ketchup
1/4 cup brown sugar
1 tsp. dry mustard

Preheat oven to 375 degrees.  Into a saute pan add bacon and cook to brown and crisp, remove to paper towels to drain.  Remove most of the bacon fat from pan and add onion cooking and stirring a few minutes to soften, add garlic and red pepper cooking a few minutes.  Stir in tomato paste and cook stirring for 2 minutes, remove from heat to cool slightly.  Into a large bowl add either ground beef or the combo of ground turkey and ground chicken, season with salt and pepper.  Mix in cooked veggie mixture, parsley, crackers, cream, cheese, eggs, horseradish and Worcestershire sauce.  Crumble or chop cooked bacon and mix it in.  After you have mixed the meatloaf if you feel it is too wet, add some more crushed crackers.  Place a piece of parchment paper onto baking sheet and using your hands form meat into a loaf shape.  Place meatloaf in oven and cook for about 1 1/2 hours or until cooked through to 160 degrees with a meat thermometer inserted. About 20 minutes before meatloaf is fully cooked, mix glaze ingredients together and pour over meatloaf and continue baking.  Remove to cool and then slice into pieces.  You can either toast your bread or leave plain.  To your toast add whatever accompaniments you like on your sandwich, the top with meatloaf slices.  Enjoy!

Aromatic Thai Chicken Soup - one of my very favorites

1 cup long grain white rice
4 cups chicken stock (good quality)
1 stalk lemongrass, halved crosswise then lengthwise
6 (1/2-inch) slices fresh ginger, peeled
1 lb. boneless skinless chicken breasts, thinly sliced
2 cups cremini mushrooms, sliced
1 red bell pepper, seeded and thinly sliced
1 cup frozen peas
2 cups bean sprouts
2 Tbl. fish sauce
1 Tbl. brown sugar
3 tsp. red curry paste
1 can unsweetened coconut milk 
1/3 cup fresh cilantro, chopped
3 Tbl. fresh lime juice 
2 scallions, minced including green part

Into a saucepan add 2 cups water, bring to a boil add rice with a touch of salt, turn to simmer covered and cook about 20 minutes.  Into a large Dutch oven add stock, lemon grass and ginger and bring to a boil, reduce slightly.  Add chicken and mushrooms cooking for about 6 minutes until meat is no longer pink.  Add bell pepper and cook a few minutes. Into a bowl whisk the fish sauce, brown sugar and curry, stir into pot with coconut milk and simmer for about 5 minutes.  Remove and discard lemongrass and ginger.  Stir in cilantro, bean sprouts and lime juice.  Taste and adjust flavorings.  Add some rice to each serving bowl and spoon over some soup garnishing with scallions. 

Salmon Stew - this might seem like an odd recipe the way it's put together. I also thought so, but a chef friend of mine Thuy showed me how to make it and it's delicious.

Marinade
1/2 head garlic, peeled, crushed and minced
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1 Tbl. sweet paprika
2 tsp. cumin
Salmon
2 lbs. fresh salmon cut into large bite size pieces (skin and bones removed)
olive oil
2 sweet white onions, sliced
1 large red bell pepper, seeded and sliced
2 ruby red tomatoes, sliced
salt and freshly grind black pepper
1 (14 oz.) can thick coconut milk (not sweetened)
1 bunch fresh cilantro, chopped
Steamed white rice

Into a glass bowl or baking dish whisk marinade ingredients and add salmon gently mixing, cover and refrigerate about 2 hours.  Into a large saucepan add drizzle of olive oil, then add layer of onions, peppers, tomatoes and place fish pieces and marinade on top and layer again.  Sprinkle with some salt and pepper, add half of the fresh cilantro on top and pour over coconut milk.  Drizzle with a few Tbls. of olive oil.  Bring to a boil and reduce to low, over and simmer about 1 hour.  Garnish with remaining cilantro.

Pot Sticker Soup - oh yes, it's good

1 large package frozen pot stickers, chicken or shrimp (or you can make your own)
5 scallions, sliced into 1-inch pieces including green part
1 1/2 Tbl. fresh ginger, peeled and minced
3 garlic cloves, minced
32 oz. chicken stock (good rich quality, I love Kitchen Basics brand)
1 cup cold water
2 Tbl. fresh lime juice
1 cup shiitake mushrooms, sliced
2 Tbl. Sambal Oelek (or more if you like it more spicy)
2 Tbl. soy sauce
2/3 cup frozen edamame, shelled
1/2 small red cabbage, shredded
2 tsp. black sesame seeds
Toasted sesame oil
1/4 cup fresh cilantro, rough chop
Fresh limes, cut into wedges (garnish)

Into a Dutch oven add a good drizzle of canola oil, then add scallions, mushrooms, ginger and garlic cooking and stirring for about 3 minutes.  Add stock, water, soy, lime juice and Sambal Oelek, bring to a boil, add pot stickers and edamame, bring to a boil then reduce to simmer cooking about 6 minutes or until pot stickers are cooked through.  If you feel the need for more chicken stock add it at this time. Add cabbage cooking a couple of minutes, taste and adjust flavorings.  To serve; add soup to bowls and garnish with cilantro, sprinkle of sesame seeds and drizzle of sesame oil on top of each.  Serve with lime wedges.

Blue Cheese Burger

2 lbs. ground beef or ground turkey (using ground turkey use dark meat)
2 Tbl. Dijon
2 to 3 garlic cloves, finely minced
3 scallions, chopped including green part
Blue cheese, crumbled (I love Maytag)
1 egg
salt and freshly ground black pepper
mushrooms (chopped) optional
Accompaniments; buns, lettuce, sliced tomatoes, mayo, ketchup, pickles, etc.

Into a small saute pan add drizzle of oil then add mushrooms and cook to brown and soften, add garlic and cook for a couple of minutes.  Cool.  Into a large bowl add meat, Dijon, salt, pepper, cooled vegetables and mix to combine.  Make thin patties and to half of each add blue cheese in center and top with another patty and pinch together.  Cook on grill or stove top to desired doneness.  Butter buns and grill if desired.  Serve with accompaniments.

Tantalizing Beef Burritos with Pico de Gallo and Green Rice -  a friend of mine from San Diego, Annabelle taught me this outstanding recipe.  Her father was American and her mother from Mexico.  We lost touch throughout the years, she got married and moved to Germany.

Beef
2 lbs. chuck roast, trimmed and cut into 2-inch chunks
1 large white onion, chopped
4 garlic cloves, chopped
1 Tbl. fresh oregano
1 Tbl. cumin
1/2 cup beef stock (good quality)
1/4 cup chipotle chilies in adobo 
2 fresh limes, juiced
2 Tbl. apple cider vinegar
salt and freshly ground black pepper
3 bay leaves
Pico de gallo
4 large ruby red tomatoes, seeded and chopped
1/2 white onion, finely diced
1 jalapeno, seeded and minced
1 garlic cloves, minced
1 large fresh lime, juiced
1 cup fresh cilantro, chopped
salt and freshly ground black pepper
Tabasco, to taste (I love to add it in, but you don't have too)
Rice
1 small white onion, finely chopped
1 garlic clove, minced
1 cup long grain white rice
2 cups water
salt and freshly ground black pepper
1 cup fresh cilantro, chopped
1 large fresh lime, juiced
1 Tbl. lime zest
Accompaniments; warmed fresh flour tortillas or you can use corn if desired and make into tacos, white onion diced

Meat; into a large Dutch oven add a good drizzle of oil and add beef in batches, browning on all sides, remove and continue cooking meat.  Add onion and cook stirring a few minutes, add garlic, oregano and cumin cooking about 1 minute.  Add stock, chilies, vinegar, lime juice, salt, pepper, and bay leaves, bring to a boil and reduce to simmer covered cooking for about 4 hours.  Remove bay leaves and discard.  Remove meat and shred and add back to pot.  Pico; mix everything in a bowl tossing to combine, cover and refrigerate until ready to use.  Rice; into a large saucepan, add a drizzle of oil add onion cooking and stirring a few minutes to soften, add garlic cooking a couple of minutes.  Add rice and stir for about 1 minute, then add water with some salt and pepper, bring to a boil, cover and reduce to simmer cooking about 20 minutes.  Remove and stir in juice, zest and cilantro.  Once all the components are ready and assembled, lay out the tortillas, add some meat to each one, some rice, pico, extra diced white onions and fold up and sink your teeth into this deliciousness!  Note; you can also make these using pork or chicken.  I also like to add some grilled diced pineapple if using pork.

Porkaliciuos Burger

1 1/2 lbs. ground pork
4 scallions, minced including green part
1 tsp. fresh ginger, peeled and minced
1/8 tsp. ground allspice
salt and freshly ground black pepper
5 to 6 fresh or canned pineapple rings
Barbecue Sauce
1/2 cup apple cider vinegar
1/4 cup molasses
1 tsp. dry mustard
1/2 cup brown sugar or honey
1 small sweet onion, finely minced
1 garlic clove, finely minced
2 tsp. fresh ginger, finny minced
2 cups ketchup
1 Tbl. fresh lime juice
2 Tbl. soy sauce
1 Tbl. Worcestershire sauce
1/2 cup mango juice
1/2 cup papaya juice
Accompaniments; sesame seed buns, lettuce, mayonnaise, thinly sliced jalapenos, Swiss cheese

Burgers; into a large bowl add burger ingredients and mix to combine, but do not overmix.  Form into 5 to 6 patties and place in refrigerator until sauce is made.  Sauce; into a large saucepan, add a drizzle of oil and add onions and saute for a few minutes to soften, add garlic/ginger and cook a couple more minutes.  Stir in honey and dry mustard to combine, then add remaining ingredients mixing to combine.  Turn heat to simmer and cook about 25 minutes, taste and adjust flavorings.  Preheat grill and rub grates with some oil.  Add burgers and cook to desired doneness, basting with barbecue sauce, adding cheese on top.  Add pineapple to grill.  Butter buns and place onto grill.  Serve extra sauce on the side.  Some sides suggestions to serve with burgers; grilled corn-on-the-cob, crisp slaw tossed in a vinaigrette, grilled vegetables, potato salad, cucumber and melon salad, crisp french fries, Caesar salad or baked beans.

Easy Chicken and Gnocchi

1 lb. boneless skinless chicken breasts
1 onion, diced
3 ribs celery, chopped
1 large carrot, peeled and chopped
2 garlic cloves, minced
3 Tbl. all purpose flour
2 1/2 cups chicken stock (good quality)
1/2 tsp. dried thyme
1 large package Gnocchi 0r you can certainly make your own
1/2 cup frozen peas
1/2 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped

Into a large saucepan add stock and 1 1/2 cups water to a boil.  Add chicken and reduce to simmer and cover, cooking about 12 minutes or until cooked though. Remove chicken to a plate, (reserve stock) slightly cool chicken and shred.  Into a large saute pan melt about 2 Tbl. butter with a drizzle of olive oil and add onion and celery cooking and stirring a few minutes, then stir in carrot and cook about 3 minutes.  Stir in garlic, flour and thyme and cook stirring for about 1 minute.  Gradually whisk in reserved stock and bring to a boil, reduce to medium and simmer until vegetables are tender.  Season with salt and pepper.  Stir in gnocchi, peas and chicken stirring occasional for about 5 minutes, stir in cream, parsley and cheese.  Remove to platter and garnish with extra parsley.

Avocado and Bacon Grilled Cheese Sandwiches

8 slices fresh sourdough bread
16 slices thick cut apple smoked bacon
2 cups Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
1 large avocado, peeled, pitted and thinly sliced
1/2 red onion, slivered
butter, soft

Cook bacon to browned and crisp, remove to paper towels.  Onto a flat surface brush 4 slices of bread with butter and place butter side down into a large saute pan or onto a griddle.  Layer 4 slices bacon per sandwich, mix the cheeses and add cheese to each sandwich (I like a lot), add slivered onions and then avocado, then add more cheese.  Butter remaining 4 slices of bread and layer on top of each sandwich in pan.  Have heat on about medium/low to start the melting process, then when they are browned on bottom and cheese is melted, carefully flip over and brown other sides.  Note; you can also add mayonnaise, or pesto mayonnaise if desired.  Another thing I like to add is a over easy or medium egg so when you bite into sandwich the yolk runs down your fingers.  

Chicken Buffalo Sandwiches

4 boneless, skinless chicken breasts, slightly pounded
salt and freshly ground black pepper
1/2 cup hot sauce (Tabasco or Franks)
3 Tbl. butter, melted
4 good quality buns
12 slices thick cut bacon
Radishes, thinly sliced
2 large ruby red tomatoes, thinly sliced
Crisp lettuce leaves
Mayonnaise
Blue cheese, crumbled (I like Maytag)

Season chicken with salt and pepper.  Heat grill and brush with some oil, grill chicken until cooked through or you can saute in a pan.  I like the chicken with a slight char on it.  Into a  bowl add butter and whisk in the hot sauce to combine.  When the chicken is cooked, using tongs dip the chicken into the hot sauce/butter mixture to coat.  Butter the buns and grill to golden brown, add some mayo, blue cheese, bacon, chicken, lettuce, radishes, and tomato slices.

Outstanding Clam Chowder

5 lbs. small clams in their shells
6 strips thick cut bacon, sliced
2 large shallots, minced
4 celery stalks, sliced
2 garlic cloves, minced
2 sprigs fresh thyme
1 bay leaf
1/4 cup all purpose flour
4 to 5 large Yukon Gold potatoes, diced (you can peel if desired)
salt and freshly ground black pepper
1/2 cup dry sherry (something good you would drink)
1 Tbl. fresh lemon juice
1 1/2 cups heavy whipping cream
1 (8 oz.) bottle clam juice
Tabasco
Fresh parsley, chopped (garnish)
Fresh scallions, thinly sliced including green part (garnish)
Croutons or oyster crackers

Scrub clams and place into a large Dutch oven with 1 cup of water, bring to a boil and reduce heat to medium, cover and cook clams about 10 minutes.  Discard any clams that don't open.  Using a spoon remove clams to a bowl and set aside.  Stain cooking liquid into a cheesecloth lined fine mesh sieve into a bowl; pour liquid to measure about 3 1/2 cups.  If you don't have enough don't worry you can use the bottled clam juice.  Remove meat from clams and coarsely chop.  Into Dutch oven cook bacon until just browned and remove to paper towels.  Reserve about 2 Tbl. of bacon fat.  Add about 1 Tbl. butter and add shallots, celery cooking for a few minutes, add garlic, thyme, bay leaf and cook about 1 minute.  Sprinkle in flour and cook stirring for 1 minute.  Whisk in reserved clam liquid and 1 bottle of clam juice.  Add potatoes, season with some salt and pepper. Cook covered about 20 minutes, remove thyme and bay.  Stir in sherry and lemon juice, simmering.  Stir in cream, clam meat and cooked bacon cooking about 15 more minutes.  Stir in parsley and Tabasco, taste and adjust flavorings.  Serve with scallions, croutons or crackers and hot garlic bread.  I love garlic cheese bread, hot crunchy and delicious.

Roasted Cauliflower Soup

1 large head cauliflower, cut into florets
salt and freshly ground black pepper
1 white onion, chopped
2 garlic cloves, minced
3 cups chicken stock (good quality)
1/4 cup dry white wine
2 cups white Cheddar cheese, shredded
1 cup milk
1/2 cup heavy whipping cream
3 scallions, thinly sliced on diagonal including green part
Tabasco

Preheat oven to 400 degrees.  Into a bowl add florets and toss with a little olive oil, salt and pepper.  Arrange single layer onto a large baking sheet and roast for about 30 minutes, turning occasionally.  Into a large Dutch oven add a drizzle of olive oil and pat of butter, adding onion and sauteing for a few minutes to soften, add garlic and cook a couple more minutes.  Add wine and reduce by half scraping up any bits on bottom of pan.  Add stock and roasted cauliflower and bring to a boil, reduce to simmer and cover cooking about 25 minutes, taste and adjust flavorings, adding more salt, pepper and Tabasco to taste.  With an immersion blender puree to smooth, then mix in cheese to melt.  Add milk and cream cooking for a few more minutes, stir in scallions.  Taste and adjust flavorings before serving.

Old Fashioned Ham and Navy Bean Soup

1 lb. dried white navy beans
1 ham hock
1 cup black forest ham, diced (purchase a large thick cut from grocery deli and dice)
1 large white onion, chopped
3 large carrots, peeled, sliced in half lengthwise and sliced into about 1/2-inch half moons
3 large stalks celery, sliced including green leafy tops
1 tsp. fresh thyme, chopped
6 cups chicken stock (I really also like using mushroom stock if you can find it)
salt and freshly ground black pepper
Tabasco
White onions, diced for garnish (mmmm, love these on top of the soup)
1 can diced tomatoes (I like Cento brand) this is optional, but they do taste good

Pick over the beans and remove any that look bad.  Soak the beans overnight per package instructions, and rinse in cold water before using.  Into a large Dutch oven add a good drizzle of olive oil and pat of butter, add onions, carrots, celery and cook for about 10 minutes.  Add garlic and thyme and cook a few minutes.  Add stock, soaked rinsed beans and ham hock.  Note; you will get a lot of meat from the hock.  Bring to a boil, reduce to simmer and cover cooking about 2 hours.  Remove hock and strip the meat from hock, and dice.  Taste and adjust flavorings.  Add ham and hock meat to pot, season with salt, pepper and Tabasco.  Add tomatoes and juice if desired and heat for about 15 minutes.  Serve with hot biscuits, or crunchy hot French bread and a tossed salad.  Add soup to bowls and garnish with some chopped sweet white onion.  mmmmm

Ciabatta Chicken Sandwich

4 chicken breasts, slightly pounded
salt and freshly ground black pepper
4 ciabatta bread rolls, sliced in half
Pesto, homemade is best, but you can use a good quality jarred from grocer
Mayo
8 slices provolone cheese
8 slices thin deli style black forest ham
12 slices thick cut bacon
1/2 red onion, thinly sliced
Lettuce, if desired

Into a bowl add small amount of pesto and mix in a little mayonnaise, not too much.  Season chicken breasts with salt and pepper and either place onto a grill to cook or place into a hot saute pan and cook to browned and done.  Cook bacon to brown and crisp and slice in half or you can leave whole.  Spread pesto/mayo mixture onto both sides of rolls (you can butter the rolls and grill before adding pesto if desired).  Add cooked chicken onto each roll, and onto each roll add 2 slices of cheese and ham. Add bacon slices and red onion.  Add lettuce if desired.

Easy Roasted Salmon

2 lbs. thick salmon fillets
3 Tbl. honey
2 Tbl. Dijon
3 garlic cloves, finely minced
3 Tbl. olive oil
1 Tbl. fresh lemon juice
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper

Preheat oven to 400 degrees.  Into a bowl whisk the honey, mustard, garlic, 2 Tbl. oil, lemon juice, dill, salt and pepper.  Line a baking sheet with foil and brush both sides of salmon with olive oil.  Place fillets onto pan and with a pastry brush coat the top of fillets with honey mixture.  Place into oven for about 10 minutes or depending on thickness of salmon, don't overcook.  Baste one more time before removing from oven.  Some sides to serve with the salmon would be; roasted cauliflower and broccoli with fresh lemon, roasted acorn squash, sesame asparagus, citrus salad, green beans with shallots and mushrooms, baked cheesy potatoes.

Mashed Potatoes with Leeks

6 large Yukon Gold potatoes, peeled and cut into chunks
1 stick butter, soft
2 large leeks, white and light green parts only
salt and freshly ground black pepper
1/2 tsp. dried thyme
Buttermilk
1/2 package cream cheese, soft
1/4 cup fresh parsley, chopped

Place potatoes into a pot of boiling salted water, cover and cook to tender about 20/25 minutes.  In the meantime, into a saute pan, add a drizzle of olive oil and pat of butter add leeks season with salt and pepper and cook stirring for about 6 minutes, stir in thyme.  Drain cooked potatoes and return to pot. Add stick of butter to potatoes and mash, add some buttermilk, and cream cheese and continue mashing to desired consistency. Stir in cooked leeks, taste and adjust flavorings, stir in parsley. 

Ruben Sandwiches (or make a Rachel using turkey)

8 slices good quality rye bread
butter, soft
8 slices Swiss cheese
Sauerkraut, drained (I like a lot, but use what you enjoy)
Russian dressing (store bought or my recipe listed)
Corned beef (for Ruben) or sliced white breast turkey meat for Rachel) pile it on
Russian Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup ketchup
3 Tbl. chili sauce
1 Tbl. Worcestershire sauce
2 Tbl. onion, grated
1 Tbl. prepared horseradish
1/2 fresh lemon, juiced
salt and freshly gourd black pepper

Dressing; into a bowl add ingredients, mix to combine, taste and adjust flavorings.  Sandwiches; heat a large saute pan or griddle.  Add meat to pan to get warmed through.  Into a saucepan add sauerkraut and heat through, drain well.  Butter 4 slices of bread and place onto griddle, butter side down.  Spread each with dressing, top each with 1 slice of cheese, pile on some meat, sauerkraut and remaining slice of cheese, then butter remaining slices of bread and place onto sandwiches, grill to melt cheese then flip to brown other sides and melt cheese.  One of my favorite sandwiches, serve with potato salad, or hot crisp french fries and icy cold beer.
  
Delicious Grilled Steaks

4 boneless rib eye steaks
4 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 Tbl. fresh basil, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
2 Tbl. red wine vinegar
5 Tbl. olive oil

Into a bowl add the garlic, parsley, basil, salt, pepper, red pepper flakes, vinegar and oil and whisk to combine.  Place steaks into ziplock bags and pour over marinade.  Place in refrigerator for about 1 hour.  Remove from marinade, discard marinade.  Heat grill and brush with oil.  Add steaks and cook to desired doneness, turning once.  Transfer steaks to carving board and cover loosely with foil to rest about 10 minutes.  Place onto serving platter and garnish with fresh sprigs of basil.  Steaks are great with decadent truffle fries.

Decadent Truffle Fries

2 lbs. russet potatoes
1 oz. white truffle oil (easily found in grocery stores or Trader Joe's)
1/2 cup Parmesan cheese, grated
Peanut oil, for cooking
salt and freshly ground black pepper

Rinse potatoes in cold water and cut into fries leaving skin on.  Place into a large bowl of ice water and soak 2 hours.  When you are ready to fry, drain water, rinse potatoes in cold water again and blot potatoes well with paper towels or clean kitchen towel.  Make sure they are very dry.  Into a large Dutch oven add a good amount of oil and heat to 300 degrees.  Working in batches cook the potatoes for about 5 minutes per batch.  Remove and drain on paper towels.  Once all potatoes have been cooked, turn up heat in pan (add more oil if needed) and heat to 450 degrees, this is very important to get a good crisp fry.  Start frying potatoes again in batches until golden and crispy.  Remove potatoes to large mixing bowl and season with salt, pepper and Parmesan, tossing until covered.  Place onto serving platter and drizzle with truffle oil and more cheese.  Serve hot.

Cajun Pasta - creamy, spicy and delicious - Jerry and I had a similar pasta in Baton Rouge and loved it

1 lb. fettuccine
2 lbs. medium to large shrimp, peeled and cleaned 
1 1/2 Tbl. Cajun seasoning
Tabasco
4 garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups heavy whipping cream
1 cup Parmesan cheese, grated
4 scallions, thinly sliced including green part

Into a pot of boiling salted water add pasta and cook al dente, drain and add back to pan drizzle with a little olive oil and toss to combine.  Into a large saute pan, add drizzle of oil and pat of butter, add shrimp and toss with Cajun seasoning and Tabasco (I like mine really spicy) cook stirring for about 6 minutes, remove to plate and tent with foil.  Add the garlic to pan and cook about 1 minute.  Add wine and reduce by half, add the cream and more Cajun seasoning and Tabasco to your liking and bring to a boil to thicken about 6 minutes.  Add cooked pasta to pan, add cooked shrimp and scallions stirring to combine, stir in cheese and pour onto large deep sided serving platter.  Garnish with parsley and extra cheese.  Serve with a garden salad and hot crunchy French bread.

Italian Creamy Chicken Breasts

6 large chicken breasts, boneless and skinless (pounded)
all purpose flour
3 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup dry white wine
1 cup chicken stock (good rich quality)
1/2 cup heavy whipping cream
1/2 cup sun dried tomatoes packed in oil, rough chopped
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
1/2 cup fresh basil leaves, chiffonade

Into a large saute pan, add good drizzle of olive oil.  Season chicken with salt and pepper and lightly dredge in flour shaking off excess, add to hot pan.  Cook chicken to brown on both sides, then remove to platter and keep warm.  Into pan add more oil if needed and add garlic and red pepper flakes cooking and stirring a few minutes.  Add wine and reduce slightly, scraping up any bits on bottom of pan.   Add stock, cream, tomatoes and bring to a boil, reduce to simmer and cook until slightly thickened about 6 minutes.  Stir in half of the cheese.  Add back chicken and accumulated juices on platter, taste and adjust flavorings.  Stir in half of the basil and pour onto serving platter, garnish with remaining basil.  

Asian Grilled Salmon Burgers with Slaw - again, one of my very favorites

1 1/2 lbs. skinless salmon fillet, finely chopped
1/2 cup mayonnaise
2 Tbl. fish sauce
2 Tbl. Sambal Oelek
2 garlic cloves, minced
3 scallions, minced including green part
1 Tbl. fresh ginger, peeled and grated
1 tsp. freshly grated lemon zest
1 small jalapeno, seeded and finely minced (optional)
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
1 1/2 cups Panko breadcrumbs
1/4 cup toasted sesame seeds
6 rolls (good quality)
Mayonnaise (for buns) I like a little Sriracha mixed with the mayo
Slaw
4 Tbl. fresh lime juice
2 Tbl. rice vinegar
pinch of red pepper flakes
1/4 cup vegetable oil
1 small head white cabbage, shredded
1 tsp. sugar
1 English cucumber, halved lengthwise, lightly seeded and thinly sliced (leave peel on)
1/2 small red onion, slivered
1/4 cup fresh cilantro, rough chopped
1 small red bell pepper, seeded and thinly sliced
3 Tbl. toasted sesame seeds

Into a food processor add the salmon and pulse to mince, or use your chef knife and mince (that is what I usually do) place salmon into a large bowl.  Mix in the mayonnaise, fish sauce, Sambal Oelek, ginger, scallions, jalapeno, lemon zest and cilantro, season with salt and pepper.  Mix in 1 cup of Panko and mix to combine.  With your hands form into 6 burgers and place onto platter, cover and refrigerate 2 hours.  Slaw; into a large bowl whisk the lime juice, vinegar, sugar and red pepper flakes.  Whisk in the oil, taste and adjust flavorings.  Add the cabbage, cucumber, red pepper, onion and cilantro. Cover slaw and refrigerate.   Into a small bowl add remaining 1/2 cup Panko and sesame seeds mixing to combine.  Pat this mixture onto salmon burgers and add to a hot pan drizzled with a touch of oil.  Cook for about a total of 10 minutes, flipping once.  Butter the buns, and grill.  Spread buns with mayonnaise and top with salmon burgers and slaw.

Luscious Seafood Chowder

2 cans whole baby clams (drain, but don't discard liquid)
8 slices thick cut bacon
1 large white onion, chopped
3 ribs celery, sliced including leafy green tops
2 or 3 large Russet potatoes, peeled and chopped
2 bay leaves
2 tsp. fresh thyme leaves, chopped
1 1/4 cup heavy whipping cream
1 cup milk
1/2 cup dry white wine
1 Tbl. fresh lemon juice
1 lb. fresh halibut, cut into chunks
1/2 lb. fresh medium to large shrimp, peeled and cleaned
1/2 lb. sea scallops
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Tabasco, optional but I love Tabasco

Into a large Dutch oven add bacon and cook to brown and crisp, remove to paper towels and remove most of bacon fat.  Add onion and celery to pot and cook to soften, stir in lemon juice.   Stir in the potatoes, reserved clam juice, wine, milk, thyme and bay leaves.  Cook until potato is soft, then stir in heavy cream, taste and adjust flavorings with salt, pepper and Tabasco.  Turn up heat to a boil, then reduce to simmer for about 20 minutes.  Stir in clams, fish, scallops and cook about 7 minutes, then stir in shrimp and cook about 5 minutes or until they turn pink.  Stir in parsley, taste and adjust flavorings again. Remove and discard bay leaves.

Asian Style Stir-fried Beef

1 lbs. sirloin steak, thinly sliced (freeze slightly and it's easier to slice)
3 Tbl. soy sauce
1 Tbl. Hoisin sauce (love this stuff)
1 Tbl. brown sugar
1 tsp. Sambal Oelek
2 garlic cloves, minced
1 tsp. fresh ginger, peeled and grated
2 Tbl. cornstarch
1/3 cup beef stock (good quality)
2 tsp. toasted sesame oil
3 scallions, sliced on diagonal including green part
1 head broccoli, florets (steamed and kept warmed)
Hot steamed white or brown rice 

Into a bowl add soy, Hoisin, brown sugar, Sambal Oelek, garlic, ginger, cornstarch and stock whisking to combine.  Into a large saute pan over high, add a little oil to sizzling, turn down slightly and add beef stir-frying for about 4 minutes.  Add the sauce and cook stirring to thicken.  Remove from heat and stir in sesame oil and half of scallions and steamed broccoli.  Pour onto serving platter and garnish with remaining scallions. Serve over steamed rice. 

Turkey Stew with Buttermilk Biscuits

2 lbs. ground turkey (I like using dark meat)
4 large carrots, peeled and sliced about 1/2-inch thick
1 large yellow onion, chopped
2 garlic cloves, finely minced
4 ribs of celery, sliced 
1 package cremini mushrooms, sliced
1 large red bell pepper, seeded and diced
4 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
salt and freshly ground black pepper
1 (28 oz.) can whole tomatoes, crushed with your hands (I like Cento)
4 cups chicken stock (good quality, I like Kitchen Basics)
2 Tbl. tomato paste
1 can garbanzo beans, drained and rinsed
4 cups baby spinach
Biscuits
1 1/2 cups all purpose flour
1/2 cup cornmeal
1 Tbl. sugar
2 tsp. baking powder
1/2 tsp. baking soda 
pinch of salt
1/2 cup cold butter, cubed
3/4 cup buttermilk
2 scallions, minced including green part
1/2 cup sharp Cheddar cheese, shredded

Biscuits; into a large bowl whisk the flour, cornmeal, sugar, baking powder, baking soda and salt.  Cut in the butter, then add buttermilk, scallions and cheese mixing to form a soft dough.  Drop onto parchment lined baking sheet and bake in 400 degree oven for about 12 minutes.  Stew; into a large Dutch oven add good drizzle of olive oil, add onions and saute a few minutes, add garlic and cook about 1 minute.  Stir in turkey and cook to crumble and get browned, add carrots, celery, mushrooms and red pepper, stir in tomato paste and cook about 1 minute, add chili powder, cumin, oregano, salt and pepper.  Stir in tomatoes and bring to a boil.  Reduce to simmer and cook about 20 minutes.  Stir in garbanzo beans and spinach and cook about 5 minutes, taste and adjust flavorings.

Pizza Quesadillas - don't feel like making pizza dough, try these easy and delicious kid friendly pizzas

4 (10-inch) fresh flour tortillas
3 cups mozzarella cheese, shredded
Pizza sauce (homemade or from a good grocery store brand)
Pepperoni - the more the better don't you think?
Ground beef or ground sausage
Sliced black olives
Pepperoncini,  drained and sliced
red pepper flakes

Into a saute pan add ground beef or sausage and cook to brown, drain and place into a bowl.  Heat a griddle over medium high and lightly oil.  Add 2 of the tortillas, smear on some sauce, add half of the cheese, pepperoni, cooked beef or sausage, olives, pepperoncini, red pepper flakes and remaining cheese.   Top with remaining tortillas and cook until golden brown on both sides (carefully turning with a large spatula) making sure cheese melts.  Remove to work surface and slice into triangles.  Note:  obviously you can use any ingredients you desire, just don't get them too thick or they are hard to turn and cut into.  Note; you can use grilled chicken in these too.

Southwestern Chicken Salad - this is a delicious crowd pleasing salad and great for dinner, potlucks, etc.

4 boneless, skinless chicken breasts
salt and freshly ground black pepper
chili powder
4 slices thick cut smoked bacon, sliced
1 large head Romaine lettuce, shredded
1/2 head iceberg lettuce, thickly shredded
2 large ruby red tomatoes, seeded and chopped
2 large avocado, peeled, pitted and diced (spritz with fresh lime juice)
1 1/2 cups fresh or frozen corn (if using frozen, thaw)
1 can black beans, rinsed and drained
4 scallions, thinly sliced including green part
handful of pitted black olives
1 1/2 cups sharp Cheddar cheese, shredded
1/2 cup Jack cheese, shredded
1/2 cup pickled jalapenos, drained
Dressing
1/2 cup pico de gallo 
Tabasco
1/2 tsp. cumin
1 cup sour cream
1/2 cup fresh cilantro, rough chopped
Fresh tortilla chips, lightly crumbled or crushed
Extra pico for serving with warmed flour tortillas
Or Creamy Avocado Dressing - this was always a hit in the 70's and 80's
1 large avocado, peeled, pitted and chopped
1 jalapeno, seeded and sliced
1/4 cup fresh cilantro
2 scallions, sliced including green part
1 fresh lime, juiced
3/4 cup buttermilk
1/4 cup mayonnaise
2 Tbl. sour cream
salt and freshly ground black pepper
Tabasco, to taste
pinch of chili powder

Dressing;  into a bowl add sour cream and stir in pico with juices, season with salt, pepper, Tabasco and cumin.  Avocado dressing; into a blender add ingredients, puree to smooth, taste and adjust flavorings.  Cover and refrigerate will keep a few days in frig.  Rinse chicken in cold water and pat dry with paper towels.  Season well with salt, pepper and some chili powder.  Into a hot saute pan or onto grill drizzle with a touch of oil and chicken and cook to char and brown.  When done, remove to cool, then slice into pieces.  Add bacon to pan and cook to brown and crisp, remove to paper towels to drain.  Onto a large platter add shredded lettuces tossing to combine, top with sliced chicken, bacon, some cheese (toss to combine cheeses), scallions, tomatoes, corn, black beans, jalapenos, more cheese, cilantro and finally dressing of your choice and chips.  Serve with icy cold beer and warm flour tortillas, butter and extra pico.

Beautiful Strawberry/Chicken Salad

4 large chicken breasts, skin on and bone in
oil
salt and freshly ground black pepper
1 fresh lemon juiced and zested
Salad
2 cups baby spinach
3 cups Romaine, sliced
1 pint of fresh beautiful red strawberries, sliced
5 strips thick cut bacon, sliced
Goat cheese or feta, crumbled
1/2 cup halved pecans, lightly toasted
3 scallions, thinly sliced on diagonal including green part
Croutons, homemade are best
Dressing
1 (20 oz.) package frozen unsweetened strawberries, thawed
1/2 cup cold water
3 Tbl. raspberry vinegar
2 Tbl. honey
2 tsp. vegetable oil
1 tsp. balsamic vinegar
pinch of salt and freshly ground black pepper

Dressing; into a blender add ingredients, puree, taste and adjust flavorings pour into a container and cover in refrigerator.  Chicken; rinse chicken in cold water, pat dry with paper towels and rub with well some olive oil you have whisked the lemon juice and zest into, season with salt and pepper.  Place onto baking sheet and bake for about 35 to 40 minutes.  Remove to cool then remove skin and bones, cut into pieces or shred.  Add bacon into a saute pan and cook to browned and crisp, remove to paper towels.  Salad; onto a serving platter arrange greens tossing to combine, top with chicken, scallions, berries, bacon and drizzle over dressing.  Add cheese, scallions and croutons on top.

Pork Chops with Red Pepper Jelly - one of my very favorite items to use to cook with, red pepper jelly (either homemade or from the grocer) I can't even tell you how much I love red pepper jelly!  Note; you can make this dish with chicken breasts too

4 thick cut bone-in pork chops
1 (10 oz.) jar red pepper jelly
1/4 cup dry white wine
1/2 orange, juiced and zested
1 Tbl. fresh rosemary leaves, chopped
salt and freshly ground black pepper
1 garlic clove, finely minced
Sprigs fresh rosemary (garnish)

I would suggest brining the chops for a few hours before you proceed.  Rinse the chops in cold water and pat dry with paper towels.  Place into a baking dish and make marinade.  Marinade;  into a bowl add jelly, wine, juice, zest, rosemary and garlic whisking to combine.  Pour over chops, turning to coat, cover and refrigerate for at least 4 hours.  Chops; into a large saute pan heat some oil, remove chops from marinade and season with salt and pepper.  Cook chops until browned on both sides.  Pour in some of the marinade and cover pan cooking until chops are done.  Remove chops to serving platter and tent with foil.  Bring marinade to a boil, stirring to combine.  Reduce heat to reduce sauce.  Pour sauce through a fine mesh sieve, then place back into pan, add 2 Tbl. butter stirring to combine and reduce a little further. Pour sauce over chops and garnish with sprigs of fresh rosemary.

Crispy Pan Fried Pork Chops with Cream Gravy - delicious!

4 thick cut bone-inch pork chops
1/2 cup all purpose flour
1 tsp. Cajun seasoning
1 tsp. garlic powder
salt and freshly ground black pepper
1 cup buttermilk
Fresh parsley, chopped (garnish)
Cream Gravy
1/4 cup all purpose flour
1 cup whole milk
1 cup chicken stock (good rich quality)
1/4 to 1/2 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco, optional but I love it in cream gravy
oil or butter melted

I would suggest brining the chops for a few hours before you proceed. Rinse chops in cold water, pat dry with paper towels and season with salt and pepper.  Into a shallow bowl add flour, Cajun seasoning, garlic powder, salt and pepper.  Into another bowl add buttermilk.    Dip each chop into buttermilk then into flour mixture.  Into a large saute pan add a good amount of canola oil to heat and add chops cooking to brown and crisp and cooked to desired doneness on both sides.  Remove chops to serving platter and pat gently with some paper towels if there is any excess oil, lightly cover with foil to keep warm.  Into the saute pan add some more oil or butter to melt, then whisk in flour to make a roux, cooking about 1 minute.  Whisk in the chicken stock, milk and cream scraping up any bits of yumminess on the bottom of pan from cooking chops, season with salt and lots of black pepper and Tabasco if desired whisking to thicken, taste and adjust flavorings.  Remove foil from chops and spoon over some of the gravy serving remaining on side, garnish with fresh chopped parsley.  Serve with creamy mashed potatoes and steamed broccoli or another healthy vegetable.  We rarely eat fried foods, but on occasion we really enjoy some delicious fried chops or fried chicken.  

One of my Favorite Meals - Chicken Tagine

6 skin-on, bone-in chicken breasts
6 chicken drumsticks
oil
salt and freshly ground black pepper
1/4 cup all purpose flour
2 tsp. ground ginger
1 tsp. cinnamon
pinch of cayenne
pinch of saffron
3 Tbl. paprika
1 tsp. turmeric
1 large onion, chopped
3 garlic cloves, chopped
1 small head cauliflower, cut into florets
2 cups chicken stock (good quality)
1 bay leaf
1/4 cup white wine
2/3 cup pitted green olives
1 (14 oz.) can diced tomatoes (I like Cento brand)
3 tsp. fresh lemon juice
Couscous
1 cup dry couscous
1/4 cup dried apricots, chopped
1/4 cup golden raisins
salt and freshly ground black pepper
1 Tbl. fresh lemon juice
1 1/2 cups chicken stock, boiling 
1/4 cup fresh cilantro, chopped

Into a bowl stir ginger, cinnamon, cayenne, saffron, paprika and turmeric and divide.  Stir flour, salt and pepper into half of spices.  After you have rinsed the chicken in cold water and patted dry with paper towels, add to a large bowl and toss with the flour portion of the spice mixture, tossing to coat.  Into a large Dutch oven, add good drizzle of oil and brown chicken pieces in batches and transfer to a large plate or platter.  Drain most of the oil in pan and add onion, cooking and stirring to soften, stir in garlic, carrots and cook about 2 minutes.  Stir in reserved spice mixture cooking and stirring about 30 seconds.  Preheat oven to 350 degrees.  Stir wine into pot and cook about 2 minutes, then add stock and tomatoes with juice and bring to a boil.  Stir in bay leaf and add browned chicken.  Cover and place into oven for about 1 1/2 hours.  Remove chicken from pan to deep sided platter (tented with foil).  Stir cauliflower into pot and cook for about 6 to 7 minutes, then stir in olives and lemon juice and cook for a few minutes.  Spoon sauce and vegetables around chicken on platter and discard bay leaf.  Garnish with fresh cilantro.  Couscous; into a large sauce pan add stock and heat, remove from heat and stir in couscous, and remaining ingredients except cilantro.  Cover and let stand about 5 minutes, fluff with a fork, taste and season again if needed and stir in cilantro.  Serve with chicken and grilled naan bread with a refreshing cucumber salad.

Slow Cooker Pulled Pork Sandwiches - mmmmm

3 1/2 lbs. pork shoulder roast
salt and freshly ground black pepper
1/4 cup yellow mustard
2 white onions, sliced
4 garlic cloves, minced
2 Tbl. chili powder
2 bay leaves
1 Tbl. dry mustard
2 Tbl. tomato paste
1 can tomato sauce (I like Cento)
3 Tbl. brown sugar
3 Tbl. apple cider vinegar
2 Tbl. Worcestershire sauce
Buns (good quality), thinly sliced sweet onion, pickles, or whatever else you enjoy on pulled pork.

Sprinkle the roast with salt, pepper and rub with mustard.  Into a large saute pan, add a good drizzle of oil, add pork browning on all sides.  Into the bottom of the slow cooker add 1 of the sliced onions, add browned pork on top.  Back into the saute pan, add a drizzle of oil and add remaining onion and saute a few minutes, add garlic and cook 1 minute, stir in tomato paste and cook stirring 1 minute.  Stir in dry mustard and chili powder, stir in brown sugar, vinegar, and Worcestershire sauce.  Stir in tomato sauce and bay leaves and stir to combine, taste and adjust flavorings.  Pour over pork and cover cook pork on low for about 8 to 10 hours.  Remove pork and place onto large platter and tent with foil for about 10 minutes, then with forks shred the pork.  Heat buns.  Carefully pour liquid from slow cooker into a large saucepan and skim off fat, bring to a boil over high and reduce for about 15 minutes.  Discard bay leaves.  Add pulled pork to sauce and stir.  Serve pork on buns with accompaniments.  I also love a crisp vinaigrette based coleslaw on my pulled pork, served with potato salad which you know I love too.
  
My Wonderful Stuffed Clams - being from WA state we always went clam digging and when Brittany was a kid always near our house in Edmonds and she loved it.

13 large clams, rinsed and grit removed (I like to soak in cold water overnight)
1 stick butter
3 scallions, finely minced including green part
3 Tbl. fresh parsley, chopped
1 garlic clove, finely minced
1 Tbl. fresh lemon juice
1 cup Ritz crackers, rolled into crumbs
1 Tbl. clam juice
salt and freshly ground black pepper
Tabasco
1/2 cup fresh Parmesan cheese, grated

Fill a large pot with about 2 inches of water and bring to a boil, add clams and reduce to simmer cooking about 10 minutes or until shells open.  Discard any that don't open.  Remove clams from pot and cool to handle.  Remove the meat from clams and mince.  Break the shells in half from their hinges and rinse.  Preheat oven to 350 degrees.  Into a saute pan add butter to melt and add scallions and garlic cooking just to soften.  Add parsley, crumbs, minced clams, lemon and clam juice.  Stir to moisten.  If too dry add a bit more clam juice or sherry if desired.  Lay clam shells onto baking dish and divide stuffing onto each shell.  Sprinkle on cheese and bake about 25 minutes or until golden brown.  If desired, you can stir some Tabasco into the mix, I personally love Tabasco.  Remove clams from oven and place onto serving platter lined with rock salt, add some parsley sprigs, fresh sliced lemons and serve.  Glass of white wine or a beer taste great.  And I always love some type of fresh greens tossed with a light vinaigrette.  Hot crusty garlic bread, well of course!

Zucchini Bake

10 eggs
1 cup zucchini, grated and all liquid squeezed out with a clean kitchen towel
1 cup cottage cheese
1/2 cup feta cheese, crumbled
4 scallions, thinly sliced on diagonal, including green part
2 Tbl. fresh dill, chopped
3 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
Sauce
1 cup plain Greek yogurt
1/2 English cucumber, lightly seeded and grated (squeeze out into a clean kitchen towel)
1 garlic clove, finely finely minced
1 Tbl. fresh dill, chopped
2 Tbl. fresh lemon juice
salt and freshly ground black pepper

Sauce; mix everything into a bowl, taste and adjusts flavorings. Cover and refrigerate.  Preheat oven to 375 degrees.  Zucchini; into a large bowl add ingredients mixing to combine, grease a 9x9 baking pan and bake for about 25 minutes, remove and let rest for about 10 minutes before slicing into.  Serve with sauce and grilled or warmed pita bread.

Lemon Roasted Chicken with Garlic Roasted or Mashed Potatoes - one of our favorites

1 large whole chicken, rinsed in cold water and patted dry with paper towels
1 stick butter, soft
3 whole lemons
4 sprigs fresh rosemary
salt and freshly ground black pepper

Preheat oven to 400 degrees.  Note:  if making garlic mashed potatoes to serve with chicken, take one head of garlic, lightly slice off top, place onto heavy duty foil packet and  drizzle with olive oil, season with salt and pepper. Fold foil pouch and place in oven with chicken to bake for about 40 minutes.  Back to the chicken; zest two lemons and strip off leaves of one rosemary sprig, chopping finely.  Into a bowl add soft butter, zest, rosemary and some salt and pepper.  Line a baking sheet with foil and place chicken breast side up.  With your fingers, gently lift up the skin.  With your fingers rub some of the butter under the skin and inside of cavity.  Cut the lemons in half and squeeze one lemon over chicken and place the remaining halves into cavity with remaining rosemary stems.  Roast in oven for about 1 hour and 15 minutes or until done.  Skin should be golden brown and crispy.  Remove and let rest for a few minutes before carving.  Serve with roasted garlic potatoes or garlic mashed potatoes (see recipe below) and some type of vegetables and a tossed salad.

Garlic Roasted Potatoes or Garlic Mashed Potatoes

3 lbs. red potatoes, halved
5 garlic cloves, minced (is mashing use whole garlic cloves you will roast along with chicken)
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
2 Tbl. butter
1/4 cup fresh parsley, chopped (garnish)

For roasted potatoes; line a baking sheet with foil.  Into a bowl add potatoes, oil, garlic, herbs, salt and pepper and toss to combine.  Place onto baking sheet and bake for about 45 minutes or until golden brown and crisp.  Stir in butter.  Remove to serving platter and toss with cheese and parsley.  If making mashed potatoes; bring potatoes to a boil in salted water until tender.  While the chicken is cooking add some whole garlic cloves to foil, drizzled with olive oil and bake until tender, remove from oven. Drain potatoes well and add 1 stick butter and mash.  Stir in roasted garlic, 1 package cream cheese (soft) a little milk and some heavy whipping cream.  Season with salt and pepper.  Chiffonade up some fresh basil leaves and stir into potatoes place in serving bowl.

Stew with Cheesy Biscuit Topping - you can add the biscuits on top of stew to bake or you can bake separate

2 lbs. chuck roast, trimmed and cut into 2-inch cubes
salt and freshly ground black pepper
all purpose flour
4 shallots, quartered
1 container crimini mushrooms, halved
8 large carrots, peeled and cut into 2-inch pieces
3 garlic cloves, thinly sliced
2 bay leaves
4 sprigs of fresh thyme
2 bay leaves
1 bottle red wine (good quality) optional
2 cups beef stock (good quality)
3 Tbl. tomato paste
1 Tbl. Worcestershire sauce
1 lb. small red potatoes, cut in half
2 cups frozen peas
1/2 cup fresh parsley, chopped

Biscuits
2 1/2 cups all purpose flour
4 tsp. baking powder
1/4 tsp. salt
1/2 cup cold butter, cubed
1 cup extra sharp Cheddar cheese
1 cup buttermilk

Preheat oven to 350 degrees.  Into a large Dutch oven add good drizzle of olive oil.  Mix some flour, salt and pepper into a baking dish and add meat cubes, tossing to combine.  Shake off excess.  In batches, cook the meat to brown on each side then remove to a plate, continue cooking.  Add some more oil and add shallots and cook stirring for a few minutes, then add garlic and cook stirring about 2 minutes.  Add mushrooms and cook for a couple of minutes to get browned.   Stir in tomato paste and cook stirring about 1 minute.   Add wine and deglaze the pan cooking wine for a couple of minutes, add beef stock and Worcestershire sauce.  Add back meat to pot, herbs, potatoes and carrots.  Cover pan and place into oven for about 1 1/2 hours.  Remove, stir in peas and parsley taste and adjust flavorings.  If adding biscuits top the stew with the biscuits and place back into oven (uncovered) cooking for about 15 minutes or until biscuits are golden brown, remove from oven and serve.  If you are not using biscuits on top of stew you can carefully remove ingredients with a spider onto deep sided serving platter, garnish with sprigs of fresh parsley.  Skim any residue from juices and pour some of the juices onto stew.  Biscuits; into a large bowl whisk the flour, baking powder and salt.  Using a pastry blender cut in butter to crumbly and stir in cheese.  Stir in buttermilk to form a sticky dough.  Turn out onto lightly floured work surface and knead about 6 times to smooth.  Roll out about 1/2-inch thick and cut into biscuits.  Bake in 375 degree oven to golden about 30 minutes.

Thai Mussels

5 lbs. fresh mussels, scrubbed
4 large garlic cloves, rough chopped 
2 Thai chiles, sliced
1 1/2-inch piece fresh ginger, peeled and rough chopped
1 cup fresh cilantro leaves
1 fresh lime, zested 
2 fresh limes juiced
salt and freshly ground black pepper
1/2 cup extra olive oil
2 (13 1/2 oz.) cans unsweetened coconut milk
1 (12 oz.) bottle rich tasting beer

Into a food processor add garlic, chiles, ginger, cilantro, zest and olive oil processing to a paste, transfer to a large bowl.  Whisk in the coconut milk, lime juice and season with salt and pepper.  Into a large Dutch oven bring beer to a boil.  Boil until reduced to about 1/2 cup.  Add the mussels, cover and cook shaking the pot a few times until they open or about 4 minutes.  Remove lid and stir in coconut milk mixture.  Cover and cook shaking pot a few times for about 8 minutes.  Either serve in Dutch oven or pour into a large deep sided serving platter and garnish with extra cilantro sprigs.  Serve with lots of hot French bread to sop up those glorious juices.  Crisp white wine and a salad go well with this delicious meal.

Crispy Cod

Sauce
1 cup mayonnaise
1/4 cup sour cream
2 scallions, finely minced including green part
2 Tbl. dill relish
2 Tbl. capers, rinsed and finely chopped
1/4 cup fresh lemon juice
2 Tbl. ketchup
Tabasco
Fish
2 lbs. thick cut skinless cod fillets, cut into pieces
Beer Batter
1 cup all purpose flour
1 cup cornstarch
1 (12 oz.) beer (ale)
1 egg
1 tsp. salt
peanut or vegetable oil for frying
Lemon wedges (for serving)
Fresh parsley sprigs (garnish)
Malt vinegar, if desired

Sauce; into a bowl combine ingredients and stir to combine, taste and adjust flavorings.  Batter; into a large bowl whisk the flour, cornstarch, beer, egg and salt making sure there are no lumps.  Cover and refrigerate about 20 minutes.  Fish; heat oil in a large Dutch oven to 375 degrees.  Dry the fillets with paper towels and season both sides with salt and freshly ground black pepper.  Drop fish into the batter to coat.  Remove fish with tongs and and let excess batter dip off back into bowl.  Carefully lower fish into hot oil holding with tongs for a few seconds to keep from sticking to bottom of pan.  Repeat with fish fillets, but don't overcrowd while cooking fish, cook in batches.  Make sure oil stays hot at all times.  Cook fish to golden brown and remove to paper towels, sprinkle with extra salt and continue cooking remaining fish.  Place golden fried fish onto serving platter with sauce in a bowl and garnish with lemon wedges and sprigs of fresh parsley.  Serve with hot crispy french fries and chilled crisp coleslaw.

Mediterranean Pasta Salad

1 lb. package fresh cheese tortellini
2 large ruby red tomatoes, seeded and cut into chunks
1 English cucumber, sliced in half lengthwise, lightly seeded then sliced into thick moons
1 large red bell pepper, seeded and sliced
1 large green bell pepper, seeded and sliced
1 small red onion, julienned
2 cans artichoke hearts, drained and sliced
1/2 cup sun-dried tomatoes in oil, chopped
1 cup Kalamata olives, pitted and sliced in half
1 1/2 cups feta cheese, medium to large crumbles
1/2 cup fresh parsley, chopped
slices of fresh lemon (garnish)
Dressing - this makes a lots, but stores well in frig
2 large garlic cloves, finely minced
2 tsp. dried oregano
salt and freshly ground black pepper
1/2 cup fresh lemon juice
1 Tbl. Dijon
1 Tbl. honey
3 Tbl. red wine vinegar
1 cup extra virgin olive oil

Dressing; into a jar add ingredients and shake well to combine, taste and adjust flavorings.  Salad; into a pot of boiling salted water add pasta and cook as directed on package, drain  and plunge into ice water to stop cooking, drain well and lightly pat dry with paper towels.  Pour pasta into a large bowl and drizzle with some of the dressing tossing to combine.  Add remaining salad ingredients to bowl with pasta and toss to combine, pour over more dressing tossing.  Cover and refrigerate.  When ready to serve; pile salad onto serving platter adding more dressing if needed and garnish with extra feta cheese, parsley sprigs and slices of lemon.

Bon Appetit

“But blessed is the one who trusts in the Lord, whose confidence is in him. They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought

and never fails to bear fruit.” Jeremiah 17:7-8

"I will bless those who bless you, and whoever curses you I will curse; and all peoples on earth will be blessed through you." Genesis 12:3

"Blessed are the peacemakers, for they will be called children of God: - Matthew 5:9

"Blessed are the pure in heart, for they will see God." - Matthew 5:8

"Blessed are those who mourn, for they will be comforted." - Matthew 5:4

"His master replied, well done, good and faithful servant!  You have been faithful 

with a few things, I will put you in charge of many things.  Come and share your 

master's happiness!"- Matthew 25:21

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