Fantastic Mexican Style Recipes

As much as I love Mexican food, with this post I have combined Mexican with my love of my home state's (WA) seafood.  Mexico has an abundance of amazing seafood dishes, from Baja to Cancun.  I think almost everyone loves Mexican food, well except for my ex-husband.  Hmmmm, I always wondered about that.  My husband Jerry and I love it and eat it at least once a week, either from me making it or us going to our favorite Mexican restaurants.  Having lived for many years in S. California I was exposed to all starts of delicious and unusual Mexican dishes and learned much about the foods of Mexico.  We loved traveling throughout Baja consuming those famous fish tacos.  In Ensenada we would go to the fresh fish market, purchase fish and find a local vendor who would cook it up for us with some fresh tortillas.  Some of our favorite places in Baja always served fresh lobsters, fantastic homemade tortillas  beans and really good rice, served overlooking the beautiful Pacific Ocean.  Icy cold margaritas or Mexican beer always accompanied these delicious meals.  Personally, I always seem to fill up on crisp fresh tortilla chips and savory salsas so by the time my meal arrives I'm full!  There is nothing better than the aroma of handmade tortillas served with butter and spicy salsa.  The simple pleasure of a warm flour or corn tortilla spread generously with butter and perfect salsa always make me a very happy gal.  In the mid 1970's there was a place in Seattle that served homemade flour tortillas with orange butter, oh my goodness, fantastic!

The staples of Mexican food are corn, beans, squashes, avocados, tomatoes, cocoa, vanilla and of course all the vast variety of chills.  The Spanish and Europeans introduced a large number of other foods to Mexico such as; beef, pork, chicken, goat and sheep, along with dairy products especially cheese and various herbs and spices.  Mexican cuisine is as complex as other cuisines of the world.  It is created mostly with ingredients native to Mexico and those items brought by the Spanish conquistadors.   In Mexican cooking they use a lot of other ingredients not commonly used in other cuisines such as edible flowers, interesting vegetables and lots of tropical fruits such as; quava, prickly pear, sapote, mango's, pineapples and cherimoya (custard apple) popular in the center and south of the country.  It has always been debated how much Mexican food is still indigenous and how much is European.  Also, foods vary considerably depending on which area of the country you are in.  Of course this is applicable to any cuisines of the world.  If you have ever been to Mexico City you will have noted the food there is very cosmopolitan with amazing chefs.   

I hope you enjoy the recipes listed below.

Really Good Seasoning Mixture - use on many Mexican food items

2 Tbl. chili powder (good quality)
4 tsp. cumin
2 tsp. smoked paprika
2 tsp. Mexican oregano
1 tsp. each; garlic and onion powder
1/2 tsp. cayenne
1 tsp. salt
1 tsp. freshly ground black pepper

Mix to combine and store in airtight container.

Zippy Salsa

2 (14 oz.) cans fire roasted tomatoes
1/2 white onion, chopped
2 scallions, sliced including green part
2 garlic cloves, minced
2 chipotle peppers in adobo, rough chopped
1 Tbl. adobo sauce
1/2 cup fresh cilantro
1 fresh lime, juiced
salt and freshly ground black pepper

Place into blender, puree.  Serve with hot crunchy fresh tortilla chips or over grilled chicken.

South of the Border Baked Eggs

1 white onion, diced
2 garlic cloves, minced
1 tsp. cumin
1 tsp. oregano
1 chipotle chiles in adobo sauce, chopped
2 jalapenos, seeded and minced
4 cups ruby red fresh tomatoes, diced
1 can black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
6 eggs
1/2 cup sharp cheddar cheese, shredded

Into a saute pan add drizzle of oil and add onions cooking to soften, add garlic, cumin, oregano, chipotle, jalapenos cooking a couple of minutes, stir in tomatoes, beans, salt and pepper, cooking and stirring about 20 minutes.  Remove from heat and stir in cilantro.  Into a deep sided baking dish add the mixture, make small wells into mixture and crack the eggs into the mixture.  Place into oven and bake about 8 minutes to set the eggs.  Top with cheese and place under broiler to melt cheese.  Serve with crisp bacon and hash browns.  Fresh orange juice and hot coffee.

Easy Ceviche Stuffed Avocados - one of my all time favorite items to eat and so many ways to prepare ceviche - use your immigration, I know I do and throughout the years created many varieties

1 large juicy orange
1/2 cup fresh orange juice
2 fresh limes, juiced
1 cup seedless watermelon, small dice
1 tsp. fresh ginger, peeled and grated
3 scallions, finely minced including green part
1 small jalapeno, seeded and minced
salt and freshly ground black pepper
1/4 lb. sea scallops, cubed
1/2 lb. large shrimp, cleaned and diced
1/4 lb. cooked lobster, diced
1 Tbl. fresh mint, chopped
Red leaf lettuce, garnish
4 large avocados, pitted and sliced in half and spritzed with fresh lime juice (leave peel on)  Don't prepare avocados until ready to serve.  Use as many avocados as you are serving people.

With a sharp knife cut orange into segments and dice.  Into a large glass bowl add orange juice, lime juice, watermelon, ginger, scallions, jalapeno, salt and pepper.  Into a pot of boiling water add scallops and cook about 2 minutes, remove and plunge into a ice water bath, do the same with the shrimp.  Drain the scallops and shrimp and pat dry with paper towels.  Add lobster, scallops, shrimp and mint to watermelon mixture and toss gently to mix.  Cover and refrigerate a couple of hours.  Place the halved avocados onto serving platter lined with red leaf lettuce, fill avocado cavities with some of the ceviche.

Another Version of Ceviche - you can use as above in avocado halves or bigger portions used in papaya halves, which is very good too.  Or you can just serve with hot fresh tortilla chips.

1 lb. fresh halibut fillets, bones/skin removed and cubed about 1/2-inch pieces
5 large fresh limes, juiced
1 large fresh lemon, juiced
2 large ruby red tomato, diced
1 large green bell pepper, seeded and diced
1 jalapeno, seeded and diced
2 garlic cloves, finely minced
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
1 white onion, diced
Tabasco, to taste
2 Tbl. white vinegar
2 large avocados, peeled, pitted and diced
Green leaf lettuce, to line platter if using one

Into a glass bowl add fish along with lime and lemon juice.  Stir gently, cover and refrigerate a few hours until fish turns opaque.  Drain fish and add remaining ingredients except avocados, stirring to combine. Cover and refrigerate about 30 minutes, remove, stir in avocados, taste and adjust flavorings and pour into serving bowl, or platter lined with green leaf lettuce.

Fresh Corn and Avocado Salad - a salad I love, although not necessarily Mexican

5 ears fresh corn, shucked
4 large avocados, peeled, seeded and large dice
2 pints pear tomatoes, halved
1/2 cup fresh cilantro, chopped
3 scallions, thinly sliced including green part
2 red bell peppers, seeded and large dice
1 small red onion, diced
1 large jalapeno, seeded and diced
1 fresh lime, zested
1 fresh lemon, juiced
1 garlic clove, finely minced
Tabasco
salt and freshly ground black pepper
1/2 cup fresh lime juice
1/4 cup olive oil

Two ways you can prepare corn and my favorite is to brush lightly with oil and grill to get nice char marks, then with a sharp knife cut off kernels place into a large glass bowl.  Other way is to bring pot of boiling salted water to a boil, add corn cooking about 4 minutes, remove and plunge into ice water.  Remove, pat dry with paper towels and with a sharp knife cut off kernels and place into large glass bowl.  You decide, then proceed; into a jar with lid add lime juice, garlic and oil, season with salt, pepper and Tabasco shake well, taste and adjust flavorings.  To the bowl add remaining ingredients and toss with dressing.  Cover and refrigerate for about 30 minutes.  Pour into a pretty large serving bowl.

Fresh Mexican Crab Salad

1 1/2 lbs. cooked lump crabmeat
1 large English cucumber, chopped
2 large ruby red tomatoes, chopped
1/2 cup fresh cilantro, chopped
6 large red radishes, sliced
1/2 red onion, minced
Dressing
salt and freshly ground black pepper
1/2 tsp. chipotle chili powder
1 garlic clove, finely minced
1/4 cup fresh lime juice
1 tsp. fresh lime zest
2/3 cup olive oil

Into a large glass bowl, add crab, cucumber, tomatoes, onion, cilantro and radishes.  Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings.  Pour some of the dressing over salad and toss gently to combine.  Cover and refrigerate about 1 hour.  Remove and if salad needs more dressing add it.  Pour onto lettuce lined platter and serve.  Or you can use red, green or Boston lettuce leaves and make small appetizer portions.

Veracruz Seafood Cocktail  

1 lb. cooked medium to large peeled and cleaned shrimp
1 lb. cooked squid tentacles, cut into small rings
1 lb. fresh small oysters, shucked and juices reserved
1 lb. fresh small clams, shucked and juices reserved
2 serrano chilies, thinly sliced
2 large avocados, peeled, pitted and chopped
1 small red onion, diced
1 cup fresh cilantro, chopped
2 ruby red tomatoes, chopped
1/4 cup fresh lime juice
1/2 cup olive oil
1/2 cup ketchup
1/2 cup Clamato juice or you can use V8
2 Tbl. Worcestershire sauce
1tsp. fresh orange zest
salt and freshly ground black pepper
Fresh lime, sliced into wedges

Into a large glass bowl add shrimp, squid, oysters, clams, chilies, onion, cilantro, avocados and tomatoes.  Into a container with lid add oyster juice, clam juice, lime juice, olive oil, ketchup, Clamato juice, Worcestershire sauce, orange zest, salt and pepper and shake well to combine.  Taste and adjust flavorings. Pour over ingredients in bowl and mix gently to combine.  Spoon into cocktail glasses and garnish with lime slices.  

Chicken Refried Bean Nachos

fresh corn tortillas, cut into large triangles 
2 cups fresh or frozen corn (thaw frozen corn and pat dry with paper towels, remove fresh corn from cob with a sharp knife)
1 cup black olives, drained and sliced
2 cans refried beans
2 cups Monterey Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Pico de gallo or fresh salsa
Chicken (see slow cooker recipe listed below and use it)
Fresh limes, cut into wedges
Tabasco, to taste

Into a deep sided saute pan add good portion of vegetable oil and heat.  Add corn tortillas triangles and fry to golden brown, remove to a paper towel lined baking sheet and continue cooking chips, sprinkle lightly with salt.  Into a saucepan, add beans, with splash Tabasco and heat through.  Place tortilla chips onto a large clean rimmed baking sheet and spread with the beans, top with some chicken, add some corn, some cheeses, olives, repeat layers and top with some salsa.  Place into 400 degree oven and bake until cheese is melted and bubbly.  Remove and top with cilantro, more salsa, sour cream and lime wedges.

Easy Slow Cooker Mexican Shredded Chicken - I have given you another version I make listed below

5 large boneless, skinless chicken breasts
2 Tbl. above mentioned taco seasoning (or taco seasoning of your choice)
salt and freshly ground black pepper
1 large fresh lime, juiced
1/3 cup chicken stock (good quality)
1 cup fresh salsa
1 large white onion, chopped
1 jalapeno, sliced
3 garlic cloves, minced

Season chicken with salt, pepper and taco seasoning.  Place chopped onion into bottom of slow cooker, add jalapeno and garlic, then top with chicken breasts.  Mix chicken stock, salsa and lime juice together and pour around chicken.  Add lid and cook on low for about 3 to 5 hours or until cooked through.  If at any time mixture looks dry add a touch more chicken stock.  Remove chicken and shred, mixing with other ingredients in pot.   You can use this chicken for salads, burritos, tacos, casseroles, etc.  

Take Me Back to the 80's Taco Dip - all the rage back then……

1 lb. ground beef or ground turkey
1 Tbl. taco seasoning
3 Tbl. water
2 cans refried beans
Iceberg lettuce, shredded
Black olives from a can, drained and sliced
Fresh salsa
1 cup Monterey jack cheese, shredded
1 cup Cheddar cheese, shredded
1 or 2 large ruby red tomato, diced
1or 2 large avocado, peeled, seeded and diced
3 scallions, thinly sliced including green part
1/2 cup fresh cilantro, chopped
2 fresh limes, cut into wedges
Tabasco
Fresh tortilla chips for serving

Into a saute pan, add meat and cook to browned and crumbled, stir in taco seasoning and add the water cooking until water evaporates.  Place beans into a saucepan and heat through.  Assembly; onto a large deep sided serving platter (I like a white one) add beans smearing on bottom of platter, top with the meat mixture.  Layer on some cheese, lettuce, tomatoes, avocados, more cheese, scallions, olives, sour cream, cilantro and more salsa.  I then like to drizzle over a little Tabasco, serving extra on the side.  Place lime wedges around edge of platter.  Make it look pretty.  Place chips into a bowl and serve alongside the dip.

Grilled Fish Tacos - oh….. one of my favorites

1 lb. halibut or cod (bones and skin removed)
salt and freshly ground black pepper
2 fresh limes, cut into wedges
1 jalapeno, seeded and finely minced
1 medium white onion, diced
Fresh cilantro, chopped
Fresh corn tortillas
Pico de gallo
1/2 head white cabbage, finely shredded
2 large avocados, peeled, pitted and thinly sliced (spritz with fresh lime juice)
Hot sauce
Sour Cream Sauce
1/2 cup sour cream
2 scallions, minced including green part
1/2 cup fresh cilantro, chopped
1/2 fresh lime zested and juiced
1/2 jalapeno, seeded and finely minced

Sauce; place ingredients into a blender and puree.  Corn tortillas; into a frying pan add some vegetable oil and lightly fry tortillas, remove and place onto a paper towel lined platter.  Fish; brush fish with some oil, season with salt and pepper and grill until cooked through and flaky.  Remove fish and flake into pieces.  Assemble; onto the tortillas, add some fish, squeeze of lime juice, onion, jalapeno, cilantro, cabbage, avocado slices, pico de gallo and cream sauce.  Take that first delicious bite and follow with an icy beer or margarita.  Serve with black beans if desired.

Grilled Pineapple Salsa - this also tastes great on the fish tacos, pork or chicken

1 small fresh pineapple, peeled and sliced about 1/2-inch thick rounds
1 small red onion, diced
1 jalapeno, sliced in half
1 large fresh lime, zested and juiced
drizzle of vegetable oil
1/2 cup fresh cilantro, chopped
salt
Tabasco

Heat your grill or grill pan.  Brush pineapple slices with vegetable oil lightly on both sides and grill to get nice grill marks and slight char. Brush jalapeno with a little oil and grill to get slightly charred.   Remove pineapple from grill and place onto cutting board and dice pineapple. Remove jalapeno from grill and finely dice. Into a bowl add pineapple, jalapeno, red onion, zest, juice, oil, cilantro, salt and Tabasco mixing to combine, taste and adjust flavorings.

Coconut Shrimp with Mango Sauce

1 1/2 cups mango puree
2 Tbl. honey
3 Tbl. fresh lime juice (save 1 Tbl. aside)
1 cup unsweetened flaked dried coconut
1 1/2 lbs. fresh large peeled, cleaned shrimp (leave tail on)
3 Tbl. fresh cilantro, rough chopped

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.  Into a bowl add the coconut.  Into another bowl add 1/2 cup of the mango puree, honey and lime juice, whisking to combine.   Take each shrimp and holding the tail dip into mango mixture then into coconut and place onto baking sheet baking, place in oven and cook for about 10 minutes.  I like to turn on broiler and place the shrimp under broiler for just a minute to get lightly browned (watch carefully).  Place cooked shrimp onto a serving platter.  Into a bowl add the remaining mango puree mixing with the cilantro and 1 Tbl. fresh lime juice for a dip to drizzle over cooked shrimp.

Tequila Scallops - can use as main entree or appetizers (If using as appetizers get some shells to serve in, makes for a nice presentation)

24 large scallops, cleaned and rinsed in cold water, patted dry with paper towels
1/2 cup olive oil
1/2 cup tequila
1/4 cup fresh lime juice
1 tsp. fresh lime zest
2 shallots, finely minced
2 garlic cloves, minced
2 tsp. cumin
salt and freshly ground black pepper

Into a glass bowl add olive oil, tequila, lime juice, zest, shallots, garlic, cumin, salt and pepper mixing to combine.  Place the scallops into a glass container with lid and add half of the marinade, gently mixing to combine.  Place in refrigerator for about 1 hour.  Reserve remaining other half of marinade.  Remove scallops and discard the marinade they were soaking in.  Heat your grill and add scallops grilling a couple minutes on each side.  Serve remaining marinade as a sauce to drizzle over scallops.

Grilled Mussels

2 lbs. fresh mussels, scrubbed and de-bearded
Spicy salsa from above recipe
1 handful of fresh cilantro, rough chopped

Heat your grill.  Spread mussels onto grate and cook about 4 minutes until they have opened.  Discard any that do not open. Remove cooked mussels to a baking sheet and when cool enough to handle, take a sharp paring knife and run around meat, do not remove from shell though and arrange onto pretty serving platter lined with some rock salt or red leaf lettuce, top each shell and mussel with a touch of salsa and a sprinkle of cilantro.  Serve.

Marinated Grilled Tuna Steaks - when we lived in San Diego my husband Jerry would always go out sports fishing and bring home beautiful ahi tuna.  We ate lots of tuna in those days and I got very creative in my cooking techniques of them.  Or you can use the marinated tuna for kebabs.

4 (8 oz.) 1-inch thick fresh tuna steaks
2 dried arbol chiles, crumbled and seeds removed
2-inch piece fresh ginger, peeled and grated
3 Tbl. red onion, minced
4 garlic cloves, minced
3/4 cup soy sauce
1/3 cup fresh lime juice
Toasted sesame seeds

Into a glass baking dish add chiles, ginger, onion, garlic, soy and lime juice whisking to combine.  Add tuna steaks turning to combine in marinade.  Cover with plastic wrap and refrigerate about 30 minutes.  Heat grill, remove tuna from marinade and place onto grill cooking to desired doneness.  Remove to platter and sprinkle with sesame seeds.  Serve with a tropical fruit salsa.  

Pork Stew - mmmmm love this

3 lb. boneless pork shoulder, cut into 2-inch chunks
2 Tbl ancho chili powder
1/2 cup dried chilies, stemmed
2 Tbl. honey
1 Tbl. white wine vinegar
2 tsp. cumin
pinch of ground cloves
1/4 tsp. cayenne
1 small lime, juiced
5 Tbl. olive oil
salt and freshly ground black pepper
8 cups boiling water
1 large white onion, diced
Warmed fresh corn tortillas
Note; sometimes I will add a large can of hominy, rinsed and drained to the pot at the end, as well as 1 can diced tomatoes with their juice.
Fresh cilantro, chopped (garnish)

Into a large Dutch oven heat chilies until toasted about 5 minutes.  Transfer to a blender and cover with 8 cups of boiling water and let stand for 20 minutes.  Add chili powder, honey, vinegar, cumin, cloves, cayenne and lime juice, puree until smooth.  Season pork with salt and pepper and add a drizzle of oil to Dutch oven, add pork and brown on all sides, working in batches, add cooked pork to a large bowl and continue cooking remaining pork.  Add some more oil and saute onions just to soften.  Once all the pork is browned add back to pot and pour in sauce, bring to a boil, reduce to simmer cooking about 1 1/2 hours.  Taste and adjust flavorings.  Pour into bowls and garnish with cilantro if desired.

Perfect Salmon

2 lbs. fresh salmon fillet
2 Tbl. olive oil
1 fresh lime, juiced and zested
3 Tbl. fresh cilantro, chopped
1 small jalapeno, minced (seed if desired)
1 large garlic clove, minced
salt and freshly ground black pepper

Into a blender add the oil, juice, cilantro, jalapeno, garlic, salt and pepper pureeing to smooth.  Two way to cook this; place the salmon onto a foil lined baking sheet and smear on puree.  Bake in 400 degree oven for about 12 to 15 minutes or deepening on thickness of salmon.  Grill; prepare you outdoor grill by brushing grill with oil add salmon, cover and cook.

Grilled Avocado/Chicken Burritos

4 large chicken breasts with skin on and bones in
1 large fresh lime, juiced
Olive oil
salt and freshly ground black pepper
4 large flour tortillas
1 large avocado, peeled, pitted and thinly sliced
1 cup Monterey Jack cheese, shredded
1 can black beans, rinsed and drained
Fresh pico de gallo
Sour cream
Fresh cilantro, chopped (garnish)
Shredded lettuce (garnish)

Preheat oven to 400 degrees.  Into a baking dish add chicken.  Into a bowl whisk the lime juice with some olive oil, season with salt and pepper. Pour this over chicken and cover with foil.  Refrigerate about 2 hours.  Remove from refrigerator and bake about 45 minutes.  When chicken is cooked through, cool slightly and remove skin, bones and chop the chicken.  Lay the flour tortillas onto work surface, add chicken, avocado, cheese, black beans, pico, sour cream and cilantro, fold up burrito and place onto a hot grill pan, turning to get each side grilled and cheese is melted.  With a sharp knife slice each burrito in half and serve with extra pico, sour cream, cilantro and shredded lettuce.  Serve with refried or black beans, Mexican rice and a cold beverage such as beer or a margarita.

My other Version of Slow Cooker Shredded Chicken - great in tacos, burritos or topping a salad

2 lbs. boneless, skinless chicken breasts
3/4 cup fresh orange juice
2 fresh limes, juiced
3 garlic cloves, chopped
1 Tbl. chili powder
1 tsp. cumin
salt and freshly ground black pepper
Corn or flour tortillas (warmed)
Accompaniments; red onion, diced, fresh cilantro, chopped, crisp shredded lettuce, fresh tomatoes, diced, fresh salsa, sour cream, shredded cheese

Into a slow cooker add chicken breasts seasoned with salt and pepper, add orange juice, lime juice, garlic, chili powder, and cumin.  Cover and cook on low about 5 to 6 hours.  Remove chicken and shred, placing onto a baking sheet and drizzle with about 1/2 cup of the juices in slow cooker. Place under broiler to get browned, drizzle with some more juices.  Use either in tacos or burritos with accompaniments.  Serve with corn salad and icy chilled beer.

Grilled Corn Salad

4 large ears fresh corn, husked
melted butter
2 large avocados, peeled, pitted and diced
1 large ruby red tomato, diced
1/2 cup cotija cheese, crumbled
3 Tbl. fresh lime juice
1/2 tsp. chili powder
Tabasco
1/4 cup mayonnaise
1 jalapeno, finely minced
1/2 red onion, diced
2 scallions, thinly sliced including green part
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper

Brush melted butter onto corn cob and grill to char.  Remove and slice off corn and place into a large bowl.  Into a bowl whisk the mayonnaise, chili powder, Tabasco with the lime juice.  Add avocado, tomato, cheese, jalapeno, onion, scallions and cilantro, mix gently to combine.  Gently stir in the mayonnaise, season with salt and pepper.

Simple Grapefruit and Avocado Salad

2 large Ruby Red grapefruits
2 large avocados, peeled, pitted and sliced
3 Tbl. olive oil
1 Tbl. honey
1/2 tsp. chili powder
salt and freshly ground black pepper
1 small red onion, julienned

Over a bowl peel and remove pith from grapefruit and cut into segments allowing juices to flow into the bowl.  Whisk the olive oil, salt, pepper, chili powder and honey into the bowl with the juices, taste and adjust flavorings.  Add onions, grapefruit segments and avocado to dressing and gently stir to combine. Pour salad into a pretty serving bowl and garnish with sprigs of fresh cilantro.

Chicken and Hominy Salad - if serving more than a few people increase ingredients

Chicken
2 large boneless, skinless chicken breasts, rinsed in cold water patted dry with paper towels
1/2 tsp. each chili powder and cumin
salt and freshly ground black pepper
olive oil
1 (15 oz.) can hominy, drained and rinsed in cold water
Dressing
1/4 cup fresh lime juice
1 tsp. lime zest
1/2 cup olive oil
2 Tbl. red onion, finely minced
1/2 tsp. dried oregano
1 tsp. honey
salt and freshly ground black pepper
Salad
1 large avocado, peeled, pitted and thinly sliced
3 scallions, sliced on diagonal including green part
5 red radishes, thinly sliced
1 cup red cabbage, thinly sliced
1 head romaine lettuce, torn
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled or I also like to use either feta or goat

Into a small bowl add the chili powder and cumin and mix to combine.  Season chicken with salt and pepper and rub on the chili powder mixture.  Add a good drizzle of olive oil to a saute pan and add chicken cooking to brown and done.  Remove and let cool. In the pan you cooked the chicken add a drizzle of olive oil the hominy, season hominy with a touch of salt, pepper, chili powder and cumin and cook stirring to heat through.  When chicken is cool enough to handle slice thinly on diagonal into pieces.  Into a jar with lid add dressing ingredients and shake to combine, taste and adjust flavorings.  Onto a large serving platter arrange the lettuce, cabbage, scallions, radishes, chicken, hominy and drizzle over dressing.  Top with cilantro and cheese.  

Delicious and Quick Mexican Seafood Stew

3 qts. fish stock, good quality
3 ancho chiles seeded and soaked in hot water to soften
1 white onion, chopped
4 garlic cloves, chopped
4 large Roma tomatoes, peeled, seeded and chopped
1 tsp. dried Mexican oregano
1/2 tsp. dried thyme
1/2 tsp. cumin seed
2 Tbl. olive oil
1 1/2 lbs. large fresh shrimp, cleaned and peeled
1 lb. halibut or other firm white fish, skinned and cut into 2-inch chunks
1 lb. lump cooked crabmeat or you can add lobster (or both)
Tabasco or other hot sauce you enjoy
1 cup fresh salsa
2 large avocados, peeled, pitted and sliced
1 white onion, chopped (garnish)
handful fresh cilantro, chopped (garnish)

Into a blender add 1 cup fish stock with the drained chilies, onion, garlic, tomatoes, oregano, thyme and cumin and blend to a puree.  Into a stock pot add oil and add puree cooking about 20 minutes, stirring.  Stir the remaining stock into puree.  Add the halibut and cook a few minutes, then add shrimp and salsa and cook stirring until shrimp turn pink, gently stir in crab to heat through.  Taste and add some hot sauce.  Remove into bowls and garnish with avocados, onions and cilantro.  Serve with warm tortillas and a salad.

I personally am not really a fan of Mexican desserts, but I do like grilled pineapple drizzled with some rum and served with vanilla ice cream.  Or flan with fresh blackberries, a lime and tequila pound cake with lime glaze, creamy rice pudding with rum raisins or tres leeches cake.  Usually, I just like some tropical fresh fruit for my Mexican dessert.  

Bon Appetit

The gospel is about the good news of Jesus:  Jesus has come to save us.  It is important to explore, learn, appropriate and use the illustrations the Bible itself used to explain what Jesus accomplished on the cross.  

"May the Lord bless you and protect you.  May the Lord smile on you and be gracious to you.  May the Lord show you his favor and give you his peace." - Numbers 6:24-26

"Know that the Lord is God….We are the sheep of his pasture." - Psalm 100:3

"The very hairs of your head are all numbered….You are wroth more than many sparrows." - Luke 12:6-7

"For it is by grace you have been saved, through faith and this not from yourselves, it is the gift of God…not by works, so that on one can boast." - Ephesians 2:8-9

All About What I Love

Yes, I am being a little selfish with this post, it's all about the foods that I love to eat. However, I did include a couple of my husband and daughters favorites.  Why do I cook?  To me, I'm inspired and love creating…..which is why I taught culinary arts and was a professional chef.  Cooking brings my family and friends together.  It is enjoyable sitting around the dinner table talking, eating and sharing.  Cooking also brings back fond childhood as well as adult memories of my mom, grandmother(s), mother-in-law during family celebrations.  Whenever I cook it reminds me of home or certain meals, such a holidays with loved ones.  Cooking is bringing love and warmth to all who gather in my kitchen from the morning coffee brewing, to a light lunch or wonderful dinner.  I hope my family and friends will think of me when they share recipes of mine and prepare delicious food for everyone who comes into their kitchen.  One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf - A Room of One's Own.

My tastes are varied, but I love spicy mouthwatering dishes, not as spicy as when I was younger though.  Also, I have a vast appreciation for lots of different ethnic foods.  When we sit down to a meal all of us enjoy delicious food, it makes up happy and helps with our mood. How do we all love a great dish to savor, while eating it slowly and enjoying all the wonderful delectable flavors it has to offer.

Hoping you enjoy the recipes listed below and reminder all eggs are large unless otherwise noted.

Lemon Raspberry Muffins - ahhh…. with a hot cup of coffee in the morning, what could be better?

2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 egg
1 cup sugar
1 fresh lemon, zested
1/2 stick butter, melted
1 1/4 cup sour cream
1 1/2 cup fresh raspberries
Glaze
1/2 cup powdered sugar
2 tsp. fresh lemon zest
fresh lemon juice

Preheat oven to 350 degrees. Line muffins cups with paper liners.  Into a bowl whisk the flour, baking powder and salt. Into a bowl stir in egg and sugar to combine. Add butter, lemon zest, sour cream and stir in flour mixture.  Carefully fold in berries and spoon 2/3 full into muffin cups. Bake for about 20 minutes or until pick inserted in center comes out clean. Remove and cool.  Glaze; into a bowl add powdered sugar, zest and whisk in some lemon juice to achieve desired consistency.  Drizzle over muffins.

Sausage Cheese Bread - very similar to a monkey bread

1 (8 oz.) package Italian sausage (I like spicy)
1/2 onion, finely chopped
3 3/4 cups all purpose flour
1 packet active dry yeast
2 tsp. Italian seasonings
1 cup whole milk
1/3 cup butter
1/4 cup sugar
1/2 tsp. salt
1 egg
1 1/2 cups mozzarella cheese, shredded
1 cup Provolone cheese, shredded
1/2 cup Parmesan cheese, shredded
Dipping sauce; pesto, homemade is best, but a good store version is fine OR marinara sauce heated

Into a saute pan, add sausage and onion, cooking and breaking up in pan until nicely browned.   Drain off fat and remove to a bowl, cover and refrigerate to cool completely.  Into a large mixing bowl of electric mixer add 1 1/2 cups flour, yeast, and Italian seasonings.  Into a saucepan, add milk, butter, sugar and salt heating to 120 degrees.  Pour this into the flour mixture along with egg and mix on low to start then beat on high for about 3 minutes, scarping down sides of bowl.  With a wooden spoon stir in as much remaining flour as you can.  Turn dough out onto lightly floured work surface and knead about 8 minutes adding a little more flour if needed.  Shape into a ball and place into a large lightly oiled bowl turning once, cover and let rise about 1 hour in a warm place.  Punch dough down and turn out onto lightly floured work surface.  Divide dough into thirds, cover and let rest 10 minutes. Preheat oven to 350 degrees.  Line two 9-inch loaf pans with parchment paper.  Into a bowl combine the cooled meat and cheeses.  Roll each portion of dough into a 30-inch long rope.   Cut ropes into 1-inch pieces.  Divide 1/3 of the dough into each pan, along with 1/3 of the meat/cheese mixture, repeat layers two more times.  Bake about 40 minutes or until done and golden brown, remove to cooling racks cooling for 5 minutes before turning out, remove parchment paper. When cool enough to handle serve with pesto or warmed marinara sauce.

Creamy Asparagus Soup

1 sweet white onion, minced
2 lbs. fresh asparagus, trimmed and cut into small pieces
3 Tbl. fresh parsley
2 tsp. fresh thyme
salt and freshly ground black pepper
4 cups chicken stock (good quality)
1/2 cup heavy whipping cream
1 Tbl. dry vermouth
fresh lemon juice

Into a large Dutch oven add drizzle of olive oil and pat of butter, add onions, garlic and cook stirring a few minutes to soften, stir in asparagus and thyme season with salt and pepper. Stir in vermouth and cook stirring about 1 minute add chicken stock, bring to a boil, reduce heat and cook until asparagus is tender.  With an immersion blender puree the soup until smooth.  If desired you can pour into a fine mesh sieve than back into pot, but I like it just the way it is.  Stir in cream and bring to a boil, reduce to simmer cooking about 10 minutes, stir in parsley and fresh lemon juice.  Taste and add more salt and pepper if necessary.

Perfect Smothered Burritos - like the ones I love in cafes in San Diego, CA

Spice blend
3 1/2 Tbl. chili powder
2 tsp. cumin
2 tsp. onion powder
2 tsp. oregano
1 tsp. garlic powder
salt and freshly ground black pepper
1 tsp. chipotle chili powder
Meat
1 1/2 lbs. ground turkey or ground beef and I also love shredded chicken with the same spice blend or you can use shredded pork or beef
1 white onion, diced
3 garlic cloves, minced
3 Tbl. spice blend
1/4 cup tomato paste
2 cups chicken or beef stock
1 can black beans, rinsed and drained
White rice cooked with fresh lime juice, cilantro and lime zest stirred in
Sauce
4 Tbl. butter
4 Tbl. all purpose flour
2 cups chicken or beef stock
1 (15 oz.) can tomato sauce
3 Tbl. spice blend
1 tsp. sugar
6 large flour tortillas, lightly warmed
2 cups Jack and Cheddar cheese, combined and shredded
Accompaniments; shredded lettuce, pico de gallo, sour cream, fresh cilantro, avocados

Spice blend; into a bowl add ingredients and whisk to combine.  Meat; if you are using ground beef or ground turkey add to a saute pan and cook to brown with the onions and garlic.  Drain and return to pan.  Stir in tomato paste and spice blend cooking and stirring about 1 minute.  Stir in stock, cover and cover partially to reduce most of sauce.  If using poached chicken, poach chicken with skin and bones on, remove discarding skin and bones and shred chicken.  Continue as you would do if using ground meat.  Sauce; into a saucepan add butter to melt, whisking in flour and cooking 1 minute.  Whisk in the stock, then whisk in tomato sauce simmering about 15 minutes.  Assembly; place the burritos on work surface and add meat mixture, add some black beans and lime rice fold up burrito style and place onto a oven proof serving platter, ladle over sauce once the burritos are on serving platter and top with lots and lots of yummy cheese.  Place under broiler for cheese to melt and get bubbly, carefully remove with hot pads and enjoy.  Serve with accompaniments and large cloth napkins.  The lime rice recipe below is also a good accompaniment for either these burritos, the vegetarian burritos or even the Asian glazed pork recipe listed below.

Lime Rice

1 cup long grain white rice
1 cup cold water
1 cup chicken stock (good rich quality)
1 large lime, juiced and zested
1 cup crushed pineapple, drained (save the juice for a sauce or just to drink in a smoothie)
2/3 cup fresh cilantro, chopped
salt and freshly ground black pepper

Into a pot add water and stock bring to a boil, stir in rice, season with a little salt and pepper. Reduce heat to simmer, cover and cook for about 20 minutes until tender.  Remove lid and fluff with fork, stir in lime juice, zest, pineapple and cilantro.  Taste and if you like more lime juice, stir it in.  Pour onto serving platter.  Note; you can also add some drained and rinsed black beans to this, add them just before the rice is cooked so they heat through.

My Favorite Vegetarian Burrito

6 large flour tortillas, warmed
1 can refried beans (or make your own if so inclined)
Cheddar cheese, shredded
Canned black olives, sliced and drained
Sour cream
Guacamole
Ruby red tomatoes, chopped
Shredded crisp lettuce
Sunflower seeds, shelled
Celery, thinly sliced
Fresh cilantro, chopped
Scallions, thinly sliced including green part
Pico de gallo
Bean sprouts

Lay tortillas down on work surface, smear on some beans and remaining ingredients, fold up burrito style and sink your teeth into these delicious burritos.

Pinto Beans - my husbands favorite, and what goes better with burritos than beans. We jokingly call my husband the "bean man" he loves all types of beans

1 (32 oz.) bag dry pinto beans
Cold water
2 cups chicken stock (good quality)
Tabasco
3 garlic cloves, smashed
1 large white onion, chopped
2 jalapenos, sliced in half lengthwise, seeded
1 ham hock
salt and freshly ground black pepper
1 Tbl. fresh lime juice
fresh lime wedges
Fresh cilantro leaves, rough chop

Go through the dried beans and pick out any bad ones and discard, rinse well in a colander. Place beans into a large pot with water and stock, bring to a boil, reduce to simmer.  Add garlic, onion, ham hock and jalapeno, bring back to a boil then reduce again to simmer. Cover, but leave a vent space for some of the steam to escape and stir occasionally.  Cook for about 3 hours, season with salt.  Continue cooking until soft, if at any time they require more water add it, you don't want them to dry out.  Remove ham hock along with any meat on the bone, discard bone.  Chop up meat. When beans are completely soft, add ham meat to pot, along with Tabasco, more salt, pepper and fresh lime juice.   Serve with lime wedges and cilantro.  You want to serve the thickened liquid along with the beans.

Perfect Springtime Chowder - two of my favorite items; salmon and fresh asparagus

1 lb. fresh salmon fillet with skin on
1 bunch fresh asparagus, trimmed and sliced into 1-inch pieces
4 to 5 large Yukon Gold potatoes, peeled and cubed
3 1/2 cups seafood stock
2 1/2 cups whole milk
1/2 cup heavy whipping cream
1 large sweet onion, such as Walla Walla, chopped
1 tsp. fresh lemon zest
1 Tbl. fresh dill, chopped
3 Tbl. all purpose flour
3 Tbl. butter
salt and freshly ground black pepper
Tabasco, I know I seem to need it in everything
3 scallions, thinly sliced including green part (garnish)
Oyster crackers (garnish)
Poaching liquid
1/2 cup dry white wine
1 cup cold water
1 shallot, peeled and thinly sliced
2 sprigs fresh dill
2 sprigs fresh parsley
1/2 fresh lemon, thinly sliced

Rinse the salmon in cold water, remove any bones.  Into a large deep pan, add poaching liquid ingredients, bring to a boil, reduce to simmer and add salmon skin side down.  Cover and cook about 10 minutes or depending on thickness of salmon, remove from pan, remove skin and flake into large pieces, set aside.  Pour poaching liquid though a fine mesh strainer into a bowl, discard solids.  Into a large Dutch oven, add good drizzle of olive oil and pat of butter along with onion and cook to soften.  Stir in potatoes along with remaining poaching liquid and bring to a boil, reduce to medium and cook potatoes until tender.  Into a small saute pan, add 3 Tbl. butter and drizzle of olive oil, whisk in flour and cook stirring for 1 minute.  To Dutch oven stir in asparagus and cook a few minutes, whisk in the flour mixture, stir in seafood stock, milk, and cream stirring to combine, stir in lemon zest, salt, pepper and Tabasco.  Slightly reduce and thicken mixture.  Gently stir in cooked salmon and fresh dill, taste and adjust flavorings.  Pour into bowls and garnish with scallions and oyster crackers.  Serve with a tossed salad or fresh summer tomatoes drizzled with a vinaigrette.  Add some hot crunchy garlic bread and white wine as accompaniments.

Beet Ketchup - Jerry and I were on a road trip in Mississippi where we stayed at a few B and B's.  One morning we were discussing food with the other guests.  A women mentioned she loved beets and I said they are one of my favorite things.  Later on she gave me her recipe for beet ketchup and it's delicious - enjoy

1 lb. cooked red beets, diced (I roast them in the oven)
1 cup apple cider vinegar
1/2 cup brown sugar, packed
1/2 sweet white onion, diced
salt and freshly ground black pepper
1/2 tsp. ground coriander
1/4 tsp. ground cloves

Into a large saucepan add the beets, vinegar, brown sugar and onion, stirring to combine. Over high heat bring to a boil and then reduce heat to hard simmer cooking about 30 minutes.  Remove pan from heat and puree in a food processor or blender adding remaining ingredients, taste and adjust flavorings. Pour into glass jar with lid and store in refrigerator to chill before using.  Or you may can the jars (follow canning instructions for ketchup). Keep refrigerated.

Roasted Turkey Sandwiches with Creamy Cranberry Sauce - these are especially good after Thanksgiving dinner

Roasted turkey, sliced
Stuffing
Boston lettuce
Thick sliced homemade white bread or soft buttery homemade rolls
Sauce
1 can whole cranberry sauce (you can make your own which I do, but this works too)
1/3 cup mayonnaise
1 tsp. prepared horseradish

Sauce; into a bowl add the cranberry sauce, mix in mayonnaise and horseradish, taste and adjust flavorings by adding more horseradish if you like it spicier (my mouth is watering just thinking about this sauce).  The rest is easy just assemble the sandwiches by spreading sauce on both sides of bread and adding the remaining ingredients, make it as thick or thin as you like.  Personally, I like it thick.

Quiche Me Quick - perfect salmon quiche one of my favorite meals

Crust
2 cups all purpose flour
2 tsp. sugar
salt
1 cup cold butter, cut into small cubes
4 to 6 Tbl. ice water
Filling
2 Tbl. butter
1 small red onion, thinly sliced
1 package frozen artichoke heart quarters, thawed
5 eggs
1 cup heavy whipping cream
1/2 cup whole milk
Tabasco
salt and freshly ground black pepper
1 Tbl. fresh dill, chopped
2 cups smoked salmon, large slivers
1 cup goat cheese, crumbled
Fresh parsley, chopped (garnish)

Crust; into a bowl of electric mixer with paddle attachment add flour, sugar and salt and mix in butter to resemble peas.  As ice water 1 Tbl. at a time until dough comes together.  Transfer to a piece of plastic and refrigerate 30 minutes.  Onto a lightly floured work surface add dough and roll into a 15-inch circle about 1/4-inch thick.  Place dough into a 9-inch springform pan onto bottom and up sides.  Prick the crust with a fork and place into freezer for about 20 minutes.  Preheat oven to 350 degrees.  Line the dough with parchment and then add dried beans - blind baking about 20 minutes until sides are set.  Remove beans and parchment and place back into oven about 8 minutes.  Remove to cool.  Turn oven temperate to 400 degrees.  Filling; into a large saute pan add butter to melt and drizzle of olive oil, add onions and cook a few minutes, then add defrosted artichokes cooking and stirring about 4 minutes.  Into a bowl beat eggs with cream, milk, salt, pepper and Tabasco. Place the springform pan onto  baking sheet and pour about 1/2 of the egg mixture into pan baking to partially set about 20 minutes.  Remove and scatter half of the onion and artichoke mixture, add half of the salmon and goat cheese, then pour over remaining egg mixture scattering remaining onions/artichokes salmon and goat cheese on top.  Bake for about 40 to 50 more minutes and if it looks like crust is getting to browned tent with some foil.  Remove to cooling rack and cool slightly.  To serve; release springform and run a thin bladed sharp knife around edges.  Slide quiche onto large serving plate and slice into pieces, sprinkle with fresh parsley.  Serve anytime; breakfast, lunch or dinner.  Breakfast you can serve with fresh fruit and hash brown potatoes.  Lunch; a tossed salad and Dinner; tossed salad with tangy vinaigrette, sliced summer tomatoes with fresh basil, grilled vegetables, fresh light soup.

Sweet Potatoes with Bacon - what is not too love?

5 large sweet potatoes, peeled and chopped
1/2 stick butter, soft
4 oz. cream cheese, soft
2 chipotle peppers in adobo sauce, chopped - add more if you like it spicier
salt
5 slices thick cut bacon, sliced
3 scallions, thinly sliced including green part

Into a saute pan, add bacon and cook to browned, remove to paper towels to drain.  Into a pot of boiling salted water add potatoes and cook to tender.  Drain well and place back into pot.  Add butter and cream cheese, mashing to combine.  Season with salt and stir in peppers and a little of the adobo sauce to taste.  Stir in bacon and scallions.  Place potatoes into a serving bowl.

Glazed Baked Ham - perfect for the holidays or anytime.  Serve with hot buttermilk biscuits, au gratin potatoes, Harvard beets or the above sweet potato recipe

1 large smoked ham about 9 lbs., trimmed of skin and excess fat
1 cup orange marmalade (good quality)
1/2 cup pure maple syrup
1/4 cup grainy mustard
1/4 cup bourbon
2 Tbl. fresh lemon juice
salt and freshly ground black pepper

Into a bowl mix the marmalade, syrup, mustard, bourbon and lemon juice.  Add some salt and pepper mixing to combine.  Preheat oven to 325 degrees.  Onto a rimmed baking sheet add a large amount of heavy duty foil, place ham on top and brush ham with about 1/2 cup of glaze, wrapping ham loosely in foil.  Place into oven for about 2 1/2 hours.  You want a temperature reading of 160 degrees.  Remove ham from oven and turn heat up to 425 degrees.  Peel back the foil and brush with some more glaze.  Return to oven and continue glazing every 10 minutes cooking for about 20 more minutes.  When ham is cooked through remove from oven and let rest about 15 minutes before slicing.  Note; you can also use a precooked spiral cut ham.  My favorite way to eat this is next day slicing biscuits and adding a thick piece of ham with extra mustard, mmmm.

Arroz con Pollo

1 (4 lb.) chicken, cut into pieces
1 tsp. dried oregano
1 tsp. cumin
salt and freshly ground black pepper
1 Tbl. red wine vinegar
2 Tbl. olive oil
1 onion, diced
3 garlic cloves, finely minced
1 red bell pepper, seeded and chopped
3 Roma tomatoes, diced
2 bay leaves
2/3 cup dry white wine
4 cups chicken stock (good quality)
1/2 tsp. saffron threads
1 Tbl. tomato paste
2 1/2 cups Valencia rice
1 cup pimento stuffed olives

Preheat oven to 350 degrees.  Rinse chicken in cold water, pat dry with paper towels.  Into a large Dutch oven add about 3 Tbl. olive oil.  Season both sides of chicken with salt and pepper, place into hot oil and cook to brown on both sides, remove to a large plate. Remove all but about 2 Tbl. of oil and add onions, peppers and garlic stirring and cooking to soften. Stir in the tomato paste and cook stirring about 1 minute. Into the wine add the saffron.  Add rice to pot stirring to coat, add tomatoes and bay leaves.  Stir in wine/saffron and cook to slightly reduce, stir in stock, add back chicken along with any juices that have accumulated. Add olives.  Cover and place into oven about 30 minutes or until liquid is absorbed.

Chicken Masala Meatballs

2 lbs. ground chicken
1/2 red onion, diced
1 jalapeno pepper, seeded and minced
1 Tbl. fresh ginger, peeled and minced or grated
2 tsp. cumin
salt and freshly ground black pepper
1/2 tsp. cinnamon
pinch of cayenne pepper
2 eggs
Panko breadcrumbs
1/4 cup plain Greek yogurt
1/4 cup fresh cilantro, chopped
Sauce
2 Tbl. butter
2 garlic cloves, finely minced
1 jalapeno, seeded and minced
2 tsp. cumin
2 tsp. paprika
salt and freshly ground black pepper
1 (8 oz.) can tomato sauce
1 cup heavy whipping cream
1/4 cup fresh cilantro, chopped
Accompaniments; cooked white rice or brown rice

Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with cooking spray. Into a large bowl add all meatball ingredients, add Panko to get the desired meatball consistency (maybe about 2/3 cup).  Mix with your hands to combine and form into golf ball size meatballs, placing onto baking sheet.  Bake about 10 to 14 minutes or until cooked through.  Sauce; into a saucepan add butter to melt, add garlic and jalapeno cooking and stirring for a minute or so then stir in spices cooking about 1 minute.  Stir in tomato sauce and cream, turn to simmer and cook about 15 to 20 minutes, taste and adjust flavorings. Place rice onto serving platter, add meatballs and top with sauce.  Serve with a crisp cucumber vinaigrette salad and grilled naan bread or cucumber raita sauce (that cool creamy yogurt sauce).

Sea Scallops with Pea Puree - Jerry and I were dining in San Diego at a restaurant where they had this dish and I loved it, this is my version

3 cups fresh peas or good quality frozen (defrosted)
salt and freshly ground black pepper
1 garlic cloves
1 Tbl. fresh ginger, peeled and grated
2 Tbl. fresh lemon juice
pinch of cayenne
2 lbs. large sea scallops
Gremolata
1 cup fresh cilantro, chopped
1 garlic clove, finely minced
2 Tbl. fresh lemon zest
salt and freshly ground black pepper

Gremolata; into a bowl add ingredients and mix to combine.  Peas; into to a saucepan add peas and cover with cold water, season with some salt, bring to a boil and cook to tender. Retain 1 cup of cooking water.  Into a blender add cooked peas, ginger, garlic, lemon juice, drizzle of olive oil, salt, pepper, cayenne and about 1/4 cup of reserved water, pureeing until smooth.  Add more reserved water if necessary to achieve a nice silky texture.  Place into a bowl and cover to keep warmed.  Scallops; clean scallops, rinse in cold water and pat dry with paper towels.  Season with salt and pepper.  Into a large saute pan, add drizzle of olive oil and pat of butter.  Add scallops and cook to browned on each side about 4 minutes, do not over crowd pan so you will cook in batches.  Transfer to a plate to keep warm while cooking remaining scallops.  To serve; either spoon/smear some pea puree onto individual plates and top with scallops or add to platter and add scallops topping with Gremolata. Serve with either asparagus risotto, creamy heavenly grits, couscous, wild rice and of course a crisp white wine.

Mediterranean Stuffed Pork

2 lbs. boneless pork loin
salt and freshly ground black pepper
1 tsp. red pepper flakes
5 garlic cloves, chopped
1 shallot, finely chopped
8 cups baby spinach
1 cup feta cheese, crumbled
6 slices thick cut bacon

Butterfly the pork loin, season with salt and pepper.  Into a saute pan, add drizzle of olive oil along with pepper flakes, garlic, shallot cooking and stirring to soften.  Remove from pan to cool.  Add spinach to the pan and cooking stirring a couple of minutes to wilt.  Remove spinach and squeeze out any excess moisture into a clean kitchen towel.  Mix the spinach, cooked shallot mixture, and feta cheese together. Spread this mixture over pork and close.  Wrap the bacon around the pork and tie with kitchen twine.  Heat a grill and rub with oil, turn one side of burners off (you know how all that works).  Cook pork turning until cooked through about 1 hour and bacon is cooked.   If at any time it looks like pork is getting to browned move to cooler side of grill and continue cooking to internal temperature of between 145 and 160 degrees for well done.  Remove and let rest about 10 minutes tented before slicing.  Remember to remove twine.

Hawaiian Style Chicken

8 large boneless, skinless chicken breasts
1/2 cup pineapple juice
6 Tbl. ketchup
4 Tbl. soy
2 Tbl. toasted sesame oil
pinch of red pepper flakes
3 Tbl. Hoisin sauce (thank you to whoever created this amazing product!)
3 tsp. fresh ginger, peeled and grated
3 garlic cloves, minced
salt and freshly ground black pepper
1 large red bell pepper, seeded and cut into 2-inch chunks
1 large green bell pepper, seeded and cut into 2-inch chunks
1 package cremini mushrooms, left whole
2 cups (about) fresh pineapple, cut into 2-inch chunks
wooden skewers, soaked in cold water 30 minutes (for both chicken and vegetables)
3 scallions, sliced on diagonal 1-inch including green part, (garnish)
3 Tbl. toasted sesame seeds, (garnish)
fresh cilantro, chopped (garnish)
cashews, (garnish)
White or brown rice, cooked

Into a baking dish add pineapple juice, ketchup, soy, sesame oil, ginger, garlic, pepper flakes and Hoisin whisking to combine, reserve some in a bowl and cover and refrigerate (you will baste chicken  skewers with this).  Add chicken to remaining marinade, tossing to combine, cover and refrigerate about 4 hours.  Heat your grill and rub with some oil.  Remove chicken from marinade and discard. Season chicken with salt and pepper and thread some pieces onto wooden skewers.  Onto additional wooden skewers add bell peppers, pineapple and mushrooms, basting with just a touch of reserved marinade.  Place skewered chicken onto grill and get a little char on each side (or at least that is how I love it) baste chicken with remaining marinade and cook to done.  Place vegetable skewers onto grill and grill to get charred, basting with some marinade and cooking to crisp/tender.  Remove both to a platter, sprinkle on sesame seeds, scallions, cilantro and cashews and serve with rice and a chilled cucumber and red onion salad.

Spicy and Sweet Grilled Shrimp - these are so good and can be served as appetizers or main entree

3 lbs. large to extra large raw, shelled and cleaned fresh shrimp
3 garlic cloves, minced
1/4 cup fresh ginger, peeled and minced
1/4 cup hot chili garlic paste
1/2 cup sweet chili sauce
1/2 cup honey
1 cup fresh lime juice
2/3 cup canola oil
2 Tbl. toasted sesame oil
salt and freshly ground black pepper
wooden skewers - soaked in cold water 30 minutes
4 scallions, thinly sliced on diagonal including green part (garnish)
Fresh lime wedges, garnish

Rinse shrimp in cold water and pat dry with paper towels.  Into a baking dish combine the garlic, ginger, hot chili paste, sweet chili sauce, honey, lime juice and both oils whisking to combine.  Remove 1 cup of marinade, cover and refrigerate.  Into the dish with marinade add the shrimp tossing to combine.  Cover and refrigerate about 1 hour, tossing occasionally. Preheat your grill.  Skewer the shrimp onto skewers, brushing with marinade.  Grill for just about 2 minutes per side, brushing with marinade.  Into a small pan add remaining marinade you stored in refrigerator and heat through, serve in a bowl.  Place the cooked shrimp onto serving platter and sprinkle on scallions, and add lime wedges and reserved heated marinade.  Serve with grilled veggies or Asian slaw, melon cucumber salad, fresh sliced tomatoes with a ginger, lime and chili vinaigrette.

My Perfectly Delicious Blackberry Chicken - my daughter and husband love this.  I have also made this with fresh raspberries

2 cups fresh blackberries, mashed
1 cup olive oil
1/2 cup balsamic vinegar
2 Tbl. honey
salt and freshly ground black pepper
6 (8 oz.) chicken breasts, boneless and skinless - pounded slightly
Glaze
1/2 cup cold water
1 Tbl. cornstarch
1/4 cup sugar
1/4 cup balsamic vinegar
2 cups whole fresh blackberries

Into a casserole dish add 2 cups mashed blackberries, olive oil, 1/2 cup balsamic and honey whisking to combine.  Season chicken with salt and pepper and add to dish turning to combine.  Cover with plastic wrap and place in refrigerator about 4 hours.  Heat grill and brush with oil. Glaze; into a saucepan add water and cornstarch whisking to combine.  Add sugar, vinegar and 1 cup whole blackberries, mashing them with a potato masher cooking on simmer to thicken.  Place chicken on grill and cook about 5 minutes per side, when done place onto serving platter and pour over sauce topping with remaining cup of fresh whole blackberries.  Serve with creamy mashed potatoes and grilled fresh asparagus.  A crisp bottle of white wine too.

Kick You In The Tush Spicy Pork and Noodles - mmmmm

1 lb. dried Asian noodles
3 Tbl. Sichuan red chili oil
1/2 cup kim chi, chopped
1 lb. ground pork
3 Tbl. soy
2 Tbl. fish sauce
2 tsp. sugar
2 tsp. Chinkiang black vinegar or if you can't find use balsamic (Asian markets have it though)
1 tsp. shaoxing
1/2 tsp. Sichuan peppercorns, ground
4 scallions, finely chopped including green part
Fresh cilantro, chopped (garnish)

Cook noodles per package directions, drain.   Into a wok or deep sided saute pan, add pork with a touch of oil and stir fry to brown and crumbled, stir in remaining ingredients and stir fry to combine.  Gently stir in cooked noodles and pour onto a large serving platter.  Sprinkle on some cilantro and serve.  Serve with watercress salad (see below)

Watercress Salad - I really love the taste of watercress

1 large bunch fresh watercress, rinsed in cold water, pattered dry with paper towels
Dressing
1/4 cup fresh lime juice
2 Tbl. toasted sesame oil
1 Tbl. soy
1 Tbl. toasted sesame seeds
1 tsp. red pepper flakes
1 tsp. dark brown sugar, packed
1 garlic clove, finely minced

Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings.  Place watercress onto a platter and pour over dressing tossing to combine.  Note; if desired you can add some fresh thinly sliced pears to watercress.

Asian Pork Tenderloin

2 lbs. pork tenderloin
2 large white onions, thickly julienned
Rub
1 Tbl. brown sugar
salt and freshly ground black pepper
1 tsp. ground ginger
1/2 tsp. cinnamon
1 tsp. garlic powder
pinch of red pepper flakes
Glaze
1/2 cup brown sugar
1 Tbl. cornstarch
1/4 cup seasoned rice vinegar
1/2 cup cold water
2 Tbl. soy
1 Tbl. fresh ginger, peeled and grated
Accompaniments; fresh lime wedges, fresh cilantro, fresh scallions sliced

Rub; into a bowl add all except salt and pepper, mix to combine.  Season tenderloin on both sides with salt and pepper.  Rub spice blend all over pork.  On the bottom of a slow cooker add onions and place pork on top of them.  Take the 1/2 cup cold water and pour around sides of pork, cooking on low for 8 hours.  When pork is almost done, to a saucepan add the brown sugar, cornstarch and whisk then add in vinegar, cold water and soy.  Stir until thickened, remove and stir in fresh ginger.  Turn on broiler.  Line a baking sheet with foil then carefully remove the whole tenderloin from slow cooker and place on baking sheet.   Brush thickly with glaze and place under broiler for a couple of minutes, remove and brush with more glaze and place back under broiler (do not walk away).  Remove glazed pork to a serving platter, serve remaining glaze on the side.  Garnish pork with lime wedges, scallions and cilantro.  Some delicious sides to serve alongside; stir fried rice, sauteed carrots with ginger and scallions, green beans with ginger and spicy peanut sauce, sugar snap peas, spicy cabbage or sauteed bok choy.

Beef with Mushrooms - one of my daughters favorite meals

1 cup dried morel mushrooms
1 red onion, chopped
1 Tbl. whole green peppercorns in brine, drained
salt and freshly ground black pepper
1 cup dry Marsala wine
2 cups heavy whipping cream
1/2 cup rich beef stock
8 tenderloin steaks, each about 1 1/2 inches thick
3 Tbl. butter
1/4 cup fresh parsley, chopped

Sauce; into a bowl add the dried mushrooms and just cover with hot water.  Let stand for about 20 minutes, remove from water and chop.  Save the liquid.  Into a large deep sided saute pan, add butter with a drizzle of olive oil, add mushrooms, peppercorns, onions and black pepper cooking about 15 minutes, stirring occasionally.  Remove from heat and stir in Marsala, place back onto heat and bring to a boil, reduce heat to simmer for about 10 minutes until wine is reduced slightly and sauce is thickened a little. Stir in the whipping cream, the stock and about 1/4 of the liquid the mushrooms soaked in.  Reduce heat and cover cooking and stirring occasionally for about 25 minutes.  Taste and adjust flavorings with more salt if needed.  Steaks; trim any excess fat from steaks.  Heat your grill and grill to desired doneness seasoning with salt and pepper.  Place cooked steaks onto serving platter, drizzle some sauce over each steak, sprinkling on some parsley.  Serve with baked potatoes, or creamy mashed potatoes, a vegetable and maybe some homemade rolls.  A nice hearty red wine too.

Cold Sesame Noodles - we all love these especially my daughter

1 lb. fresh Chinese egg noodles
1/4 cup toasted sesame oil
3 Tbl. soy
2 Tbl. seasoned rice vinegar
2 Tbl. sesame paste
2 Tbl. creamy peanut butter
1 Tbl. brown sugar
2 tsp. Sambal Oelek (garlic chili paste)
3 tsp. toasted sesame seeds
2 garlic cloves, finely minced
4 scallions, thinly sliced including green part
1 English cucumber, peeled, seeded and sliced
1 large carrot, peeled and julienned
1 (2-inch) piece fresh ginger, peeled and grated
1/2 cup fresh cilantro, chopped
2 Tbl. fresh mint, chopped
Roasted peanuts or cashews (garnish)

Into a large pot of boiling salted water add noodles and cook about 5 minutes, drain and rinse with cold water, drain well again.  Place into a large bowl and toss with 3 Tbl. sesame oil.  Into a jar with lid add remaining sesame oil, soy, vinegar, sesame paste, peanut butter, sugar, Sambal Oelek, garlic and shake well to combine.  Pour over pasta and toss with scallions, cucumber, carrot, ginger, mint and cilantro.  Pour onto serving platter and garnish with nuts.

Lovely Orange Salmon

2 lbs. fresh salmon
3/4 cup orange marmalade, really good quality
1/4 cup fresh orange juice
3 Tbl. teriyaki sauce
1/4 cup soy sauce
1 tsp. toasted sesame oil
2 Tbl. seasoned rice vinegar
1/4 cup canola oil
2 garlic cloves, minced
1 Tbl. brown sugar
pinch of red pepper flakes
3 scallions, minced including green part
1/2 cup fresh parsley, chopped
Fresh orange wedges (garnish)

Preheat oven to 325 degrees.  Onto a deep sided baking sheet lay some foil then lay more foil opposite direction leaving overhang.  Into a small saucepan add marmalade with 4 Tbl. butter and melt over medium heat whisking to combine.  Whisk in the orange juice, teriyaki sauce, soy, sesame oil, vinegar, garlic, brown sugar, canola oil, red pepper flakes and scallions.  Rinse salmon under cold water and pat dry with paper towels.  Place salmon skin side down onto foil and pour over marinade.  Gather up foil around salmon to encase and place into oven cooking about 25 minutes.  Remove salmon and carefully with spatulas remove salmon to a serving platter, spoon some of the sauce, sprinkle on parsley and garnish with orange wedges.  I love this with creamy mashed potatoes with fresh basil.

Chicken, Pesto and Spinach Lasagna

1 rotisserie chicken - bones/skin removed, shred chicken
1 (15 oz.) container ricotta cheese
1/4 cup pesto, homemade is best
1 egg, lightly beaten
1 package lasagna pasta
2 cups fresh mozzarella, shredded
3 cups baby spinach
1/4 cup Parmesan cheese, shredded
Fresh parsley, chopped (garnish)
Sauce
3 garlic cloves, finely minced
1 small onion, finely diced
4 Tbl. butter
4 Tbl. all purpose flour
3 cups milk
1/2 cup heavy whipping cream
salt and freshly ground black pepper

Spray or butter a 13x9 baking casserole.  Into a large saucepan, add drizzle of olive oil add onions and garlic cooking to soften.  Add butter to melt then whisk in flour stirring for 1 minute.  Season with salt and pepper, whisk in the milk and cream continually whisking to thicken, taste and adjust flavorings.  Keep on simmer.  Into a pot of boiling salted water add pasta and cook al dente, drain well, drizzle with some olive oil.  Into a large bowl add ricotta, egg, Parmesan, pesto and mix to combine.  Into the pan, layer some of the noodles, add some bechamel sauce, chicken, some shredded mozzarella, spinach and some ricotta mixture, continue layering and finally top with more mozzarella cheese.  Place into 350 degree oven on a baking sheet cover with foil (spray foil with cooking spray to prevent sticking) and bake for about 1 hour until hot and bubbly. Remove foil and place under broiler for a couple of minutes, do not step away from broiler. Remove and let rest about 10 minutes before slicing, garnish with parsley.  Serve with a tossed salad in a tangy vinaigrette dressing along with hot crunchy garlic bread and white wine.

General Tso Chicken - love this dish from Hunan

1 lb. boneless skinless chicken thighs sliced into 1-inch pieces
1 1/2 cups cornstarch
salt and freshly ground black pepper
Peanut or vegetable oil
8 dried whole red chilie's
2 garlic cloves, minced
2 tsp. white sesame seeds, (garnish)
3 scallions, thinly sliced on diagonal including green part (garnish)
Marinade
2 Tbl. soy
2 Tbl. seasoned rice vinegar
3 egg whites
Sauce
1/4 cup chicken stock
1 1/2 Tbl. tomato paste
1 Tbl. soy
1 Tbl. seasoned rice vinegar
1 tsp. Hoisin
1 tsp. Sambal Oelek
1 tsp. toasted sesame oil
1 Tbl. sugar
1 tsp. cornstarch

Marinade; into a bowl combine marinade ingredients, add chicken tossing to coat and marinade about 15 minutes.  Sauce; into a bowl whisk the ingredients to combine.  Onto a plate add 1 1/2 cups cornstarch, seasoned with some salt and pepper.  Remove chicken and allow marinade to drain, toss chicken in cornstarch mixture shaking off any excess.  Into a large Dutch oven add about 3 cups oil and  heat to 350 degrees.  Working in batches fry the chicken to golden, remove with slotted spoon to a paper towel lined plate and continue frying remaining chicken.   After all chicken is fried, drain the oil and place pan back onto burner.  Add 1 Tbl. of oil and add chilies and garlic to pan cooking about 30 seconds to fragrant.  Pour in the sauce mixture and cook stirring to thicken about 2 minutes. Add cooked chicken to sauce and stirring to coat. Pour onto serving platter and garnish with sesame seeds and scallions.  Serve with steamed rice and I like grilled asparagus, stir fried long beans or ginger broccoli.

West Coast Salmon Burgers

2 lbs. fresh salmon fillet, skin and bones removed, cut into chunks
1 3/4 cup Panko breadcrumbs
4 scallions, minced including green part (save about 2 Tbl. for mayonnaise)
1/4 cup mayonnaise
Tabasco, to taste
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1 Tbl. pickled ginger, chopped
Wasabi Mayo
1/2 cup mayonnaise
2 Tbl. wasabi paste or more if you like it spicy
2 Tbl. minced scallions from above
Accompaniments; good quality burger buns, fresh lettuce leaves, thinly sliced avocados spritzed with fresh lime juice, ruby red tomatoes thinly sliced, slivered red onions

Into a food processor add salmon and pulse just until salmon is broken down, not into a paste, you still want small pieces.  Pour into a bowl and add 1/4 cup mayonnaise, Tabasco, scallions, lime juice, salt, pepper and pickled ginger mixing to combine, stir in Panko mixing gently.  You might need a touch more Panko, check to see if they hold together.  Line a baking sheet with plastic wrap and form salmon mixture into thick patties.  Cover and refrigerate about 2 hours.  Into a large saute pan, add good drizzle of canola oil and add patties, cooking to browned on each side about 5 minutes per side.  Butter the buns and heat through.  Mayo; into a bowl add mayo ingredients and mix to combine.  Slather on the mayo mixture onto buns, top with salmon burgers and add accompaniments you enjoy.   Serve with a crisp Asian coleslaw or crisp french fries.

Honey Glazed Carrots

2 lbs. carrots, peeled and sliced thinly on diagonal
1/4 cup honey
salt and freshly ground black pepper
1/4 cup toasted pistachios, rough chopped
2 Tbl. fresh mint, sliced
2 Tbl. fresh parsley, chopped
6 Tbl. butter

Into a large saute pan, add butter with a drizzle of oil and add carrots, sauteing to slightly softened.  Stir in honey, salt and pepper cooking about 2 minutes more.  Stir in half of the pistachios.  Pour onto serving platter or serving bowl and top with remaining pistachios, mint and parsley.

Springtime Scallion Quiche

1 bunch scallions, sliced about 2-inches including green part
4 eggs, lightly beaten
1 cup whole milk
3/4 cup all purpose flour
salt and freshly ground black pepper
Tabasco, to taste
1/2 tsp. baking powder
2 Tbl. butter
1/2 cup Gruyere cheese, cubed

Preheat oven to 400 degrees.  Heat a 10-inch cast iron skillet in oven.  Into a bowl whisk the eggs and milk.  Season with salt, pepper and Tabasco.  Sift the flour, and baking powder. Whisk the flour mixture into egg whisking about 30 seconds to blend.  Stir in scallions. With a hot pad remove hot skillet from oven, add butter and let melt.   Place skillet over medium heat on burner and pour in batter, topping with cheese, cooking about 1 minute.  Carefully transfer back to oven and bake until golden brown and puffy about 20 minutes.  Remove and serve.

Mediterranean Asparagus Salad

2 lbs. fresh asparagus, not the skinny ones, remove tough ends - slice on deep diagonal about 2-inches
2 cups pear tomatoes, halved
1 cup walnuts, rough chopped and lightly toasted
1 cup feta cheese, crumbled
Dressing
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tsp. Dijon
1 tsp. honey
1 garlic clove, finely, finely minced or grated
salt and freshly ground black pepper

Dressing; into a small pan add vinegar and bring to a boil, reduce slightly.  Into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings.  Into a pot of boiling salted water add asparagus and cook just a couple of minutes to crisp/tender.  Plunge asparagus into a ice water bath to stop cooking.  Drain well and pat dry with paper towels. Onto a serving platter add cooled asparagus, tomatoes, walnuts, drizzle over some dressing tossing to combine.  Top with feta cheese.

Summertime Fettuccine with Fresh Corn and Scallions - a perfect vegetarian meal and one we used to always eat when we were semi-vegetarians - (I know you are thinking….. how can you be a semi-vegetarian, well you can, end of story)

1 lb. fettuccine
3 large ears corn on the cob - shucked and kernels removed
1 small red onion or sweet Walla Walla or similar onion, finely chopped
salt and freshly ground black pepper
Tabasco
4 scallions, thinly sliced including green part
Pico de gallo - optional but I love it

Into a large pot of boiling salted water add pasta and cook al dente, drain well add back to pot and drizzle with a touch of olive oil tossing to combine.  Into a saute pan add good drizzle of olive oil and add onion cooking to soften.  Stir in about 1/4 cup of water and most of the corn - reserve about 1/2 cup out.  Season with salt, pepper and Tabasco cooking a few minutes.  Pour this mixture into a blender and puree.  Wipe out the saute pan, add a drizzle of oil and add scallions and remaining 1/2 cup corn cooking and stirring for a few minutes. Pour in the creamed mixture cooking stirring a couple of minutes, taste and adjust flavorings.  Pour this mixture over the cooked pasta and then pour onto a serving platter. Garnish with pico de gallo if desired.

Chicken Shawarma - the first time I enjoyed these was in the 1970's at Pike Place Market in Seattle.

1 1/2 lbs. chicken breasts, boneless skinless, slightly pounded
Marinade
1/2 cup plain Greek yogurt
2 garlic cloves, minced
1 Tbl. fresh lemon juice
1/2 tsp. cinnamon
1/2 tsp. dried oregano
salt and freshly ground black pepper
pinch of fresh ground nutmeg and ground cloves (just a pinch)
Sauce
1 cup plain Greek yogurt
1 garlic clove, finely minced
1/2 tsp. fresh dill
salt and freshly ground black pepper
Accompaniments; Naan or pita bread, 1 English cucumber, thinly sliced, lettuce leaves, ruby red tomato thinly sliced, red onion slivered

Into a large glass bowl combine the marinade ingredients mixing to combine.  Add chicken tossing with hands to combine. Cover and refrigerate about 4 hours.  Sauce; into a bowl add sauce ingredients and mix to combine.   Cover and refrigerate.  When ready to serve heat grill brush with some oil.  Remove chicken from marinade, letting excess drip off.  Throw out marinade and grill chicken to cooked through.  Heat the naan bread on grill and then smear on some sauce, add chicken and accompaniments and enjoy.  Serve with rice pilaf, roasted Mediterranean potatoes with fresh rosemary and lemon juice and a salad of chopped ruby red tomatoes, cucumbers, bell peppers, olives, sliced cucumbers and feta cheese with a tangy vinaigrette.

Julia's Delicious Potatoes

2 lbs. small red potatoes, do not peel
salt and freshly ground black pepper
1/2 cup sour cream
whipping cream, as needed
1/2 stick butter, soft
1 (8 oz.) package cream cheese, soft
3 Tbl. capers, chopped
2 tsp. fresh lemon zest
1/4 cup fresh parsley, chopped
2 Tbl. grainy mustard

Into a pot of boiling salted water add potatoes and cook until tender, drain and place back into pot.  Add butter and cream cheese mashing to combine.  Stir in sour cream, zest, mustard, salt and pepper, mashing to desired consistency.  If they aren't wet enough for you pour in just a touch of whipping cream.  Stir in parsley and capers, taste and adjust flavorings.

Chutney Turkey Burgers - love, love, love these

2 lbs. ground turkey (I like the brown meat)
salt and freshly ground black pepper
1 fresh lemon juiced and zested
1/4 cup fresh parsley, chopped
4 celery stalks, chopped
2 Granny Smith apples, peeled, seeded and diced
4 scallions, thinly sliced including green part
Tabasco, to taste
1/2 cup major Grey's chutney
Mayonnaise
Good quality burger buns
Lettuce
Red onion, slivered
Ruby red tomatoes, thinly sliced
Havarti cheese slices

Into a bowl add chutney and mix in about the same amount of mayonnaise.  Into a large saute pan, add drizzle of oil along with celery, apples, and scallions cooking to tender.  Place into a bowl to let cool.  Add turkey to bowl, with the parsley, 2 Tbl. lemon juice and 1 Tbl. zest mixing to combine.  Heat grill.  Form turkey mixture into good sized patties, season with salt and pepper and place onto grill, cooking about 6 to 7 minutes per side, top each burger with a piece of cheese to melt.  Butter buns and place onto grill to lightly toast. Smear the mayo/chutney mixture onto buns, add burger, lettuce, onion and tomatoes.  Serve with crisp fries or a curried potato salad or tossed salad.

Salad Lyonnaise - simple and fantastic

7 slices thick cut bacon, sliced
2 Tbl. fresh lemon juice
1 small shallot, finely, finely minced
2 tsp. Dijon
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
5 cups frisee, torn rinsed in cold water and spun dry
6 poached eggs
2 Tbl. white wine vinegar
Homemade croutons

Into a saute pan add cold water and 2 Tbl. of vinegar bring to a simmer, add eggs and poach, remove with slotted spoon and place a paper towel underneath to catch any excess water, place onto a plate and tent with foil to keep warmed.  Into a saute pan add bacon and cook to brown and crisp, remove to paper towels.  Into a jar with lid add 3 Tbl. of the bacon fat, lemon juice, Dijon, shallot, salt, pepper, olive oil shaking to combine, taste and adjust flavorings.  Onto a serving platter add frisee, and drizzle over dressing tossing to combine. Sprinkle on bacon and top with eggs and croutons, serve.

Crab Gratin - oh I love this

2 cups heavy whipping cream
1 lb. jumbo lump crab meat, picked over
8 Tbl. butter, melted
3 Tbl. all purpose flour
1 cup Panko breadcrumbs
1/2 red bell pepper, seeded and finely chopped
1/2 yellow onion, finely chopped
1/4 cup fresh parsley, chopped
2 Tbl. sherry - the good stuff you would drink
2 Tbl. fresh lemon juice
1 tsp. Worcestershire
1 tsp. paprika
1 tsp. dry mustard - such as Coleman's
pinch of cayenne
salt and freshly ground black pepper
2 or 3 fresh scallions, thinly sliced (garnish)
Crunchy fresh French baguette, sliced

Preheat oven to 400 degrees.  Into a large saute pan add 5 Tbl. butter to melt, whisk in flour cooking about 1 minute. Whisk in the cream and cook stirring for about 10 minutes to reduce.  Remove from heat gently stir in crab, half the breadcrumbs, bell pepper, onion, half the parsley, sherry, lemon juice, Worcestershire, mustard, salt, pepper, cayenne and half of the paprika.  Divide mixture among 6 ramekins and place onto baking sheet.  Into a bowl mix the remaining breadcrumbs, butter and paprika and sprinkle on top of the crab mixture in ramekins.  Place into oven for about 20 minutes until golden brown and bubbly hot. Remove and sprinkle on remaining paprika and scallions.  Serve with a tossed garden salad with tangy vinaigrette and French bread.  I also like to serve with Tabasco.  A crisp white wine too.

Vegetable Casserole

1 (16 oz.) container cottage cheese
1/4 cup all purpose flour
3 eggs, lightly beaten
1/4 cup fresh lemon juice
1/2 cup Parmesan cheese, grated
salt and freshly ground black pepper
1 lb. fresh broccoli, cut into florets
2 large zucchini, sliced about 1/2-inch thick
1 pint cherry or pear tomatoes, sliced in half
1 sweet white onion, chopped
3 garlic cloves, minced
1 (15 oz.) can white beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1 1/2 cups mozzarella cheese, shredded

Preheat oven to 375 degrees.  Into a very large bowl stir the cottage cheese, flour, eggs, lemon juice, Parmesan, salt and pepper together.  Into a pot of boiling salted water add broccoli and cook just a few minutes to crisp/tender.  Remove broccoli to a bowl to cool slightly.  Into a saute pan, add drizzle of olive oil and add zucchini cooking and stirring to get browned, along with onions and garlic.   Remove from heat to cool slightly.   Add the cooked veggies to the bowl with cottage cheese, along with beans, tomatoes, and mozzarella stirring to combine.  Pour this mixture into a 13x9 baking pan you have lightly spray with cooking spray.  Bake for about 35 to 40 minutes, remove from oven and garnish with basil.

Curried Potato Salad - oh yes, my love of potato salad never ends

2 lbs. Yukon Gold potatoes
salt and freshly ground black pepper
3/4 cup plain Greek yogurt
1/2 cup tahini
1/2 Tbl. curry powder
1 fresh lemon, zested and juiced
1/4 cup fresh cilantro, chopped
4 scallions, thinly sliced including green part (divided)
4 small fresh Thai chiles, chopped
1/3 cup olive oil

Into a large pot of boiling salted water add potatoes and cook until tender.  Drain and cool slightly.  Peel and cut into chunks and place into a large bowl.  Into a saute pan add of olive oil adding chilies cooking about 1 minute.  Place the oil and cooked chilies into a blender with the tahini, curry, lemon zest, juice, yogurt, salt and pepper and puree until smooth. Pour dressing over potatoes adding half of the scallions, mixing to combine.  Cover and refrigerate.  When chilled pour onto a serving platter and garnish with cilantro and remaining scallions.

Fried Chicken Livers - I know most of you will not care for these, but I on the other hand LOVE them

1 lb. chicken livers, trimmed
1 cup whole buttermilk
2 cups self-rising flour
salt and freshly ground black pepper
1 tsp. poultry seasoning
Tabasco
Canola oil - frying

Into a large Dutch oven add about 3-inches of oil and heat to about 350 degrees. Into a bowl add buttermilk and mix in Tabasco, add livers and soak about 6 minutes.  Combine flour, salt, pepper and poultry seasoning into a bowl and whisk. Drain the livers and dredge into flour mixture.  Fry the livers in oil about 4 minutes until golden and delicious.  Remove to paper towel lined plate and sprinkle just a touch of Tabasco over them if desired.  Continue frying remaining livers.  To serve;  I like either ketchup mixed with some prepared horseradish or remoulade sauce - to a bowl add 1 1/4 cups mayo, 1/4 cup grainy mustard, 1 Tbl. sweet paprika, 2 tsp. Cajun seasoning, 2 tsp. prepared horseradish, 1 tsp. pickle juice (I like dill), Tabasco and 1 finely minced garlic clove, mix all to combine, taste and adjust flavorings.

Perfect Roasted Chicken

1 (4 lb.) chicken, rinsed in cold water and patted dry with paper towels
6 fresh rosemary sprigs
butter, melted
1 tsp. saffron threads
salt and freshly ground black pepper
1 large fresh lemon, thinly sliced

Preheat oven to 400 degrees.  Heat a small saute pan add add saffron threads toasting about 1 minute, cool slightly and grind.  With your clean fingers, gently lift the skin from chicken, Rub inside of skin with salt, pepper and ground saffron.  Add some lemon slices and rosemary sprigs too.  Add remaining lemon slices and rosemary inside chicken cavity, season with salt and pepper.  Brush some melted butter on skin and inside cavity and tie chicken legs with kitchen twine.  Place chicken in a roasting pan and roast until browned and thermometer reads 165 degrees or about 1 hour or more.  During roasting baste with some more butter.  Remove and let rest about 10 minutes before slicing.  Serve with creamy mashed potatoes or scalloped potatoes, a salad and hot rolls.

Corny Dogs - a blast from my past and both Jerry and I love these, makes you feel like a kid again

1 cup yellow cornmeal
2/3 cup corn flour
1/3 cup cornstarch
1 tsp. salt
3/4 tsp. baking powder
2 Tbl. sugar
1 egg
1 cup buttermilk
Tabasco, to taste
1 package good quality dogs, we use turkey or chicken dogs
Vegetable oil for frying
Popsicle sticks
Accompaniments; mayo, ketchup, spicy mustard, relish, fresh hot crisp french fries or golden crisp onion rings

Pat dry well the dogs with paper towels and place a popsicle stick into the end of each dog, leaving enough for a handle.  Into a large Dutch oven heat oil to 350 degrees.  Into a large bowl whisk the dry ingredients and make a well in center,  adding wet ingredients mixing to combine.  Dip the dogs into batter coating completely and then carefully place into fryer cooking for abut 3 minutes, to golden brown, remove to paper towels.  Serve with accompaniments and hot crunchy french fries.  Personally, I love mine dipped in ketchup and my husband, well his are loaded with mustard.

Chicken with Creamy Sun-Dried Tomato Sauce

4 (8 oz.) boneless skinless chicken breasts, lightly pounded
salt and freshly ground black pepper
1 small shallot, minced
2 garlic cloves, minced
1 cup chicken stock (good quality)
1/2 cup dry white wine
2 1/2 tsp. cornstarch
1/2 cup sun-dried tomatoes in oil, chopped
1/4 cup heavy whipping cream
1/2 cup Parmesan cheese, shredded
1/4 cup fresh basil, chiffonade

Season chicken with salt and pepper.  Add a good drizzle of olive oil to saute pan along with a pat of butter.  Add chicken to pan cooking to brown on both sides and cooked through. Transfer to a plate and tent to keep warmed.  Add some more olive oil along with the shallot and garlic cooking to soften, but do not brown.  Pour in white wine and scrape up bits on bottom of pan, reduce wine.  Into a bowl add 1 cup chicken stock and cornstarch mixing to combine.  Pour into pan and bring to a boil stirring constantly to thicken for about 1 minute. Stir in sun-dried tomatoes and cream, add back chicken including any juices accumulated on pan, taste and season with salt and pepper.  Stir in 1/4 cup Parmesan, lowering heat and melting cheese.  Onto a serving platter add chicken breasts, pour over sauce, sprinkle on remaining cheese and fresh basil.  Serve with either cooked pasta or mashed potatoes and a vegetable.

Brittany's Chicken and Rice - similar to a dish they had in Costa Rica

1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained (I like Cento brand)
1 cup long grain white rice - uncooked
2 cups cold water
1/2 cup dry white wine
2 Tbl. capers
1 1/2 lbs. boneless skinless chicken breasts, cut into 2-inch pieces
1 1/2 tsp. curry powder
1 tsp. dried thyme
pinch of allspice
1/2 tsp. red pepper flakes or more if desired
salt and freely ground black pepper
1 yellow onion, chopped
2 garlic cloves, minced
fresh lime wedges, (garnish)
fresh cilantro, rough chop (garnish)
warmed flour tortillas

Into a saucepan add water sprinkle with a little salt, bring to a boil add rice, turn to simmer, cover and cook about 20 minutes.  Season chicken with salt and pepper.  Into a large saute pan, add drizzle of oil along with onions and garlic cooking and stirring to soften.  Stir in chicken and cook to brown lightly, stir in curry, thyme, allspice, and red pepper flakes.  Stir in wine cooking to reduce slightly.  Stir in tomatoes, beans and capers cooking for about 10 minutes.  Pour this mixture onto a serving platter and pour rice into a serving bowl.  Garnish with fresh lime wedges, cilantro and serve with warmed tortillas and some icy cold beer.

Easy Coffee Granita - on a hot summer day nothing is easier and better than this, well I'm sure there is, but this is darn good

2 cups freshly brewed espresso, room temperature
1/2 cup sugar

Into a bowl combine the cooled espresso and sugar, stirring to completely dissolve the sugar.  Pour mixture into a medium sized baking dish and placing in freezer.  About every 30 minutes with the tines of a fork stir and scape doing this for about 4 hours.  To serve; place into martini or similar glasses and serve with shortbread cookies.  If any remains cover and freeze.  See I told you it was easy.

New Orleans Style Bread Pudding - the first time I tried this decadent creation was when I lived in Baton Rouge, LA (attending LSU) and a friend made it for a party.  Her name was Zoe, and we lost contact over the years, but I always keep coming back to this recipe.  You will love it!

7 eggs
3 cups heavy whipping cream
3 cups whole milk
2 cups dark brown sugar, packed
2 Tbl. pure vanilla extract
1/4 tsp. salt
1/4 tsp. nutmeg, freshly grated
1 large loaf day old French baguette, cut into 1-inch cubes
2 cups lightly toasted pecans, rough chopped
Sauce - the sauce, oh, yes the sauce!
3 Tbl. butter
1 Tbl. all purpose flour
1 cup heavy whipping cream
1/2 cup dark brown sugar, packed
2 Tbl. pure vanilla extract
1/4 tsp. nutmeg, freshly grated
pinch of salt

Pudding;  into a bowl whisk the eggs, cream, milk, sugar, vanilla, salt and nutmeg to combine. Add bread cubes stirring gently to combine and let stand about 1 hour stirring occasionally, stir in pecans. Preheat oven o 350 degrees.  Lightly butter a 13x9 baking pan. Pour in bread pudding mixture and bake for about 1 hour.  After about 45 minutes lightly cover with foil to prevent excess browning,  remove from oven and let stand for about 10 minutes before serving.  To serve; dish up and pour on that amazing sauce.  You can also top with some freshly whipped cream or vanilla ice cream.  Sauce; into a saucepan add butter to melt. Whisk in the flour cooking for about 2 minutes until foamy and lightly golden brown.   Whisk in the cream and brown sugar cooking to thicken about 3 minutes.  Whisk in the vanilla, nutmeg and salt cooking about 3 minutes.

My Mom Dorothy's Creamy Dreamy Lemon Pie (this makes 2 pies) - ahhhh, how do I love lemon, let me count the ways

2 1/2 cups cold water
1 cup sugar
1/2 cup cornstarch
3 egg yolks, beaten
2/3 cup fresh lemon juice (divided)
3 Tbl. butter
pinch of salt
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) package cream cheese, soft
1 (4 oz.) package instant lemon pudding mix (good quality)
2 (9-inch) baked pie shells
Freshly whipped cream (garnish)
Fresh lemon slices (garnish)

Into a saucepan combine the water, sugar and cornstarch cooking and stirring to thicken. Reduce and stir cooking 2 more minutes.  Beat about 1 cup of the hot mixture into the beaten egg yolks.  Transfer mixture back to saucepan.   Bring to a gentle boil and cook about 2 minutes.  Remove from heat and stir in 1/3 cup lemon juice, butter and salt stirring to melt butter.  Cover this mixture with plastic wrap and chill about 5 hours.  Into a large bowl add sweetened condensed milk, cream cheese, 1/3 cup lemon juice and pudding mix.  Beat on low until smooth.  Add the chilled mixture beating on low to combine. Evenly divide this mixture into the 2 baked pie crusts.  At this point you can cover and freeze one pie if desired or if serving both of them pile on the freshly whipped cream and garnish with lemon slices. Whipped cream; 2 cups heavy whipping cream, 1/4 cup powdered sugar, 2 tsp. pure vanilla extract.  Whip cream to almost still peaks, whip in cream and vanilla.

My Mom, Dorothy's Old Fashioned Chocolate Mayonnaise, Chocolate Frosted Cake

2 cups all purpose flour
2/3 cup unsweetened cocoa (good quality)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking powder
3 eggs
1 2/3 cups light brown sugar, packed
2 tsp. pure vanilla extract
1 cup mayonnaise - yes, it makes this cake very moist
1 1/3 cups hot water
Frosting
1 (8 oz.) package cream cheese, soft
1/2 cup butter, soft
2 tsp. pure vanilla extract
4 cups powdered sugar, sifted
1/2 cup unsweetened cocoa, (good quality)
5 Tbl. heavy whipping cream, maybe more

Frosting; into a bowl of electric mixer beat the cream cheese, butter and vanilla to creamy, whisk in the powdered sugar and cocoa, alternating with heavy cream to reach a light and fluffy frosting.  Cake; preheat oven to 350 degrees.  Whisk the flour, cocoa, baking soda, cinnamon, salt and baking powder together.  Into a bowl of electric mixer beat the eggs, sugar and vanilla to combine.  Add mayonnaise and alternate with flour mixture and hot water ending with flour mixture.  Butter a 13x9 baking pan and pour in batter, baking for about 30 to 35 minutes or until pick inserted in center comes out clean.  Remove to cool completely.  Frost thickly with frosting.

Perfect Classic Lemon Bars - what is not to love about these delicious bars

2 1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 eggs
2 cups sugar
2 tsp. fresh lemon zest
1/3 cup fresh lemon juice
Powdered sugar, sifted (for garnish)
Fresh lemon zest (garnish)

Preheat oven to 350 degrees.  Line bottom and sides of a 13x9 baking pan with parchment paper allowing some to hang over sides.  Lightly spray with cooking spray.  Into a bowl add 2 cups flour and 1/2 cup powdered sugar, cut in butter to crumbly. Press this mixture into bottom on baking pan and bake for about 20 minutes until lightly golden brown.  Remove from oven. Into a bowl whisk the eggs to smooth, whisk in the sugar, lemon zest and juice. Stir together the baking powder and remaining 1/4 cup flour and then whisk into the egg mixture to combine. Pour over hot crust and place back into oven for about 25 minutes or until filling is set.  Remove and let cool on wire rack about 30 minutes. Remove from pan carefully by lifting parchment paper, sprinkle on some powdered sugar and cut into bars.

Adult Delicious Strawberry Sundaes

1 lb. fresh strawberries, hulled and cut into thick slices
1/4 cup fresh orange juice
1/2 cup Grand Marnier
1/4 cup sugar (or depending on how sweet berries are)
2 tsp. fresh orange zest
Vanilla ice cream
Orange slices (garnish)
Fresh mint leaves (garnish)

Into a bowl combine the berries, with sugar, stirring gently to combine, stir in the orange juice, Grand Marnier and zest and let stand for about 1 hour for flavors to develop.  Dish up scoops of ice cream and pour over some of this delicious sauce.  Garnish with orange slice and mint sprig.  Add a shortbread cookie or two if desired.

Bon Appetit

Thank you for this bounty, God that you give to me.  For grain that grows 

within the field and fruit upon the tree.  Thank you for the little seeds that 

in the spring are sown and with your gifts of sun and rain have through 

the summer grown.  Thank you for the farmers, Lord and bless them for their toil, 

as now they gather in the fall this bounty from your soil. - author unknown

"And my God will supply every need of your according to his riches 
in glory in Christ Jesus." - Philippians 4:19

"Every moving thing that lives shall be food for you.  And as I gave you 
the green plants, I give you everything." Genesis 9:3

"Therefore I tell you, do not be anxious about your life, what you will 
eat or what you will drink, nor about your body, what you will put on. 
Is not life more than food, and thebody more than clothing." - Matthew 6:25

"Then God said, "I give you every seed-bearing plant on the face of the whole earth and 

every tree that has fruit with seed in it.  They will be yours for food." - Genesis 1:29

"For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in." - Matthew 25:35