I hope you enjoy the recipes listed below.
6 cups dashi broth (see dashi recipe below)
8 oz. tofu, cut into small cubes
1/4 cup wakame (dried seaweed)
1/4 cup miso, I use white miso
3 scallions, thinly sliced on diagonal including green part
Into a saucepan add dashi to a simmer, add cubed tofu and wakame, simmering about 5 minutes, remove from heat. Into a bowl add the miso with 1/2 cup of the dashi mixing to combine and pour back into soup, to warm do not boil. Add the scallions and serve. To make your own dashi broth; use 2 (4-inch) squares pieces of kombu, 2 1/2 qts. cold water, 1/2 oz. bonito flakes. Place the kombu into a large saucepan, cover with water and soak for 30 minutes Place saucepan over medium heat until water reaches 160 degrees or about 10 minutes. Remove the kombu from the pan and increase heat to high bringing to a boil for about 5 minutes. Reduce to simmer and add bonito flakes. Simmer stirring occasionally for 10 minutes. Strain the liquid through a fine mesh strainer lined with a few layers of cheesecloth. Store in airtight container for up to 1 week.
4 shallots, minced
1 Tbl. fresh ginger, peeled and minced
4 cups fresh peeled carrots, 1/4-inch slice
4 cups parsnips, 1/4-inch slices
1 1/2 Tbl. curry powder (good quality)
3 cups rich chicken stock
1/2 cup orange marmalade (good quality) (I like St. Delfour brand)
1/2 cup half and half
1/2 cup heavy whipping cream
1 cup coconut milk
salt and freshly ground black pepper
olive oil
finely shredded carrots (garnish)
Into a large Dutch oven add good drizzle of olive oil with the shallots, ginger, carrots and parsnips simmering and stirring for about 10 minutes. Do not brown. Stir in the curry powder cooking for about 30 seconds, then add the stock; cover and simmer about 25 minutes. Cool the mixture slightly and with an immersion blender or in a food processor puree the mixture to smooth. Add the marmalade, and half and half/whipping cream
processing to blend. Pour back into Dutch oven and stir in coconut milk simmering for a few minutes, taste and season with salt and pepper. Pour into serving bowls or into a large soup tureen and garnish with shredded carrots.
Chicken Tortilla Soup in the Slow Cooker
5 skinless, boneless chicken breasts (leave whole)
1 large white onion, chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
4 1/2 cups rich chicken stock
1 (14.5 oz.) can diced tomatoes, including juice
2 Tbl. tomato paste
1 (4 oz.) can chopped green chiles
2 tsp. chili powder
1 tsp. dried Mexican oregano
1 tsp. cumin
Tabasco, to your taste
salt and freshly ground black pepper
2 Tbl. fresh lime juice
1 1/2 cups frozen corn, thawed
1/2 cup fresh cilantro, chopped
Garnishes; avocados diced, fresh cilantro chopped, jack cheese shredded, sour cream, tortilla strips, fresh lime wedges
Into the slow cooker add the chicken stock and tomato paste whisking to combine. Add diced tomatoes with juice, Tabasco, onion, garlic, bell peppers, chili powder, cumin, oregano, salt and pepper. Top with chicken breasts, cover and cook on low for 7 to 8 hours. Remove chicken with tongs to a cutting board and shred, return chicken to slow cooker with corn, lime juice and cilantro. Allow to heat through. Serve with garnishes.
Salmon Quesadillas - perfect, delicious and so easy
Quesadillas
6 (8-inch) flour tortillas
Monterey jack cheese, shredded
Salmon - which you can also serve alone with grilled vegetables and Mexican rice or mashed garlic potatoes
1 fresh lime, juiced and zested
1/2 tsp. cumin
1/2 tsp. chili powder
1 garlic clove, finely minced
salt and freshly ground black pepper
2 lb. salmon fillet, make sure bones are removed
Mango Salsa
3 ripe mango's, diced
1 medium red bell pepper, seeded and diced
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 small jalapeno, seeded and minced
1 large fresh lime, juiced
pinch of salt
Salsa; into a bowl add ingredients and mix gently, taste and adjust flavorings. Cover with plastic wrap and refrigerate. Salmon; pat the salmon dry with paper towels. Into a bowl mix lime juice, zest, cumin, chili powder, salt and pepper spread over salmon. Preheat oven to 400 degrees. Place the salmon onto a foil lined baking sheet. Cook about 15 minutes. Remove from oven and flake. To assemble; heat a large saute pan or a griddle lightly sprayed with cooking spray. Place 3 of the tortillas onto pan, add cheese, some salmon, salsa, more cheese and top with remaining tortillas. Cook the quesadillas to golden brown on each side, flipping once. Remove and slice into pieces with sharp knife and serve with remaining salsa.
Red Chicken Chili - I usually make the white version, but like this too
5 large chicken breasts bone-in, skin on
2 (28 oz.) cans whole tomatoes, do not drain
1 large white onion, chopped
4 garlic cloves, minced
2 red bell peppers, seeded and chopped
2 orange bell peppers, seeded and chopped
salt and freshly ground black pepper
Tabasco, to your taste
2 1/2 tsp. chili powder
1/2 cup fresh cilantro, chopped
Accompaniments; sour cream, shredded cheese, warm flour tortillas, saltines
Note; if you don't want to poach the chicken breasts you can use a whole rotisserie chicken, remove skin and bones and shred. Poaching; place the chicken breasts into a large pan, cover with cold water, bring to a boil and reduce to simmer cooking about 18 minutes until done, remove and cool slightly, remove bones/skin and shred. Pour tomatoes into a large bowl and with your fingers crush. Into a large Dutch oven add good drizzle of oil, add onions cooking a few minutes, add garlic and cook a minute. Add bell peppers, chili powder, cumin and Tabasco cooking a couple of minutes. Stir in crushed tomatoes bring to a boil, reduce to simmer stir in chicken, salt and pepper. Cover and simmer about 25 minutes, taste and adjust flavorings. Stir in cilantro just before serving.
Baton Rouge Red Beans and Rice - one of my all time favorite meals! This takes awhile to prepare so I would suggest either making the night before if you have time or you can cut your time short by adding rinsed and drained canned kidney beans. Note; if adding canned beans your cooking time will shorten just be heating to warm through.
1 lb. dried kidney beans, rinsed
5 sliced bacon, sliced
1 large yellow onion, chopped
3 celery stalks, thinly sliced
1 large red bell pepper, seeded and diced
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
1 lb. smoked sausage, sliced about 1-inch pieces
Cajun seasoning
Tabasco, to taste
9 cups chicken stock (good rich quality)
4 garlic cloves, minced
1/4 cup fresh parsley, chopped, plus extra for garnish
2 bay leaves
6 cups cooked warmed white rice
Scallions, thinly sliced on diagonal including green part (garnish)
Night before; place dried beans into a pot and cover with cold water, cover soaking overnight. Into a large Dutch oven add bacon and cook to brown, remove to paper towels. Remove most of the bacon fat, add onions, celery and bell pepper cooking and stirring about 7 minutes. Season with some salt, pepper, Cajun seasoning, add garlic, parsley, thyme and sliced sausage. Increase heat to cook sausages until browned, stirring occasionally. Drain the soaked beans and rinse with cold water, drain again and add to pot along with stock, Tabasco and bay leaves. Note; if using canned beans you will only have to simmer about 30 minutes. For the dried soaked beans; reduce heat to simmer and cook uncovered for about 2 hours or until beans are softened. Taste and adjust flavorings. Take half of the beans and mash with a potato masher, mix back into remaining beans. To serve; add cooked rice to bowls ladle over red beans and rice, garnish with scallions and extra parsley.
Asian Mushrooms - great on grilled steaks, chicken or chops
2 lbs. whole mushrooms
3 Tbl. balsamic vinegar
2 Tbl. Tamari
3 garlic cloves, minced
salt and freshly ground black pepper
2 tsp. fresh ginger, minced
Sesame seeds, lightly toasted
Into a large saute pan, add drizzle of oil. Add mushrooms and cook stirring to get nicely browned. When browned add garlic and ginger stirring a minute or so. Stir in vinegar, Tamari, salt and pepper. Remove to a bowl and sprinkle on sesame seeds if desired.
1 1/2 lbs. boneless turkey breast
olive oil
1 Tbl. fresh thyme, chopped
1 tsp. poultry seasoning
salt and freshly ground black pepper
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 large onion, chopped
1 garlic clove, smashed
3 cups chicken or turkey stock (good rich quality)
2 Tbl. Worcestershire sauce
long crusty rolls, split in half lengthwise
Provolone or Swiss cheese slices
The night before you are going to make these and before you go to bed, roast the turkey breast. Rub the breast with some olive oil, the thyme, poultry seasoning, salt and pepper. After it's roasted, remove from oven and cool slightly. Cover and place into refrigerator. Next day for dinner, slice the turkey into thin pieces. Into a large saucepan, add a drizzle of oil along with the carrots, celery, onion and garlic cooking and stirring for a couple of minutes. Add the chicken or turkey stock and Worcestershire sauce bring to a boil. Reduce to simmer, cover and simmer for about 30 minutes. Heat oven to 350 degrees. Onto the rolls, spread with some soft butter, add cheese and pile on the slices of turkey. Wrap each sandwich in foil and place onto baking sheet place in oven and heat through until turkey is hot and cheese is melted. Strain the chicken stock through a fine mesh strainer into a bowl, taste and adjust flavorings. Discard solids. Remove sandwiches and foil and slice on diagonal in half. Pour some of the broth into bowls for each person and serve with sandwich dipping sandwich into broth. Serve with hot crispy french fries and maybe a small tossed salad. Note; you can also add the slices of turkey to the stock before you strain and simmer to heat through then add to sandwich.
Gooey Delicious Macaroni and Cheese
5 slices thick cut bacon, thinly sliced
2 leeks, white to light green part only, sliced
1 lb. large elbow macaroni or corkscrew pasta
2 Tbl. butter
2 Tbl. all purpose flour
3/4 cup whole milk, warm
1/4 cup whipping cream
1/2 tsp. dry mustard
salt and freshly ground black pepper
Tabasco, to your taste
1 1/2 cups sharp Cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
1 egg yolk
1/4 cup Panko breadcrumbs
1 Tbl. melted butter
2 scallions, thinly sliced on diagonal including green part (garnish)
Preheat oven to 375 degrees. Into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Remove most of bacon fat and add leeks cooking and stirring a few minutes. Into a large pot of boiling salted water add pasta and cook al dente. Into the pot with the leeks, melt butter and whisk in flour cooking and stirring about a minute. Whisk in milk and cream boiling until slightly thickened, stir in mustard, salt, pepper, Tabasco. Drain pasta well. Reduce heat and stir in cheeses to milk mixture to melt. Remove from heat and stir in cooked drained pasta to coat along with egg yolk. Stir in leeks and bacon. Into a small pan add 1 Tbl. butter to melt, stir in Panko to coat. Pour pasta into a buttered baking dish and sprinkle on Panko. Place pasta into oven for about 30 minutes. Remove from oven and sprinkle on scallions. Serve with a tossed salad.
Asian Chicken Salad
4 cups cooked shredded chicken (yes you can use rotisserie chicken from the grocery store)
1/2 cup slivered almonds, lightly toasted
3 Tbl. sesame seeds, lightly toasted
1 cup sugar snap peas, sliced in half on diagonal
4 scallions, thinly sliced on diagonal including green part (2 scallions in the dressing) keep remaining for salad
1/2 head red cabbage, shredded
1 large head romaine hearts, chopped
8 large red radishes, sliced thinly
1 package ramen noodles, discard the seasoning packet from the noodles, discard it and crush the noodles
Fresh cilantro, chopped
Vinaigrette
2 carrots, peeled and chopped
1 (3-inch) piece of fresh ginger
1/3 cup vegetable oil
1/4 cup cold water
3 Tbl. seasoned rice vinegar
2 tsp. toasted sesame oil
2 tsp. soy sauce
1 tsp. Sriracha
salt and freshly ground black pepper
Into a pot of boiling salted water add snow peas plunge into boiling water, then remove and plunge into ice bath. Drain well and pat dry with paper towels. Dressing; into a blender add the carrots, ginger, scallions, oil, 1/4 cup cold water, vinegar, sesame oil. soy and Sriracha, blending to smooth, taste and season with salt and pepper. Onto a large serving platter add the lettuce and cabbage mixing to combine, drizzle over a little dressing and mix. Top with the shredded chicken, snow peas, radishes, almonds, sesame seeds and remaining scallions. Top with more dressing and scatter over the crushed ramen noodles and cilantro.
Simple Greek Rice and Chicken Salad
4 boneless skinless chicken breasts
1 Tbl. fresh lemon zest
1 Tbl. fresh thyme, chopped
1 tsp. Greek seasoning
2 garlic cloves, finely minced
1/3 cup dry white wine
1 cup long grain white rice
1 cup grape tomatoes, halved
1 English cucumber, sliced in half lengthwise, and sliced into thin moons (leave peel on if desired)
3 scallions, thinly sliced on diagonal including green part
2 Tbl. fresh mint, minced
1/4 cup fresh parsley, chopped (divided)
Feta cheese, medium to large crumbles (I like a lot)
Vinaigrette
1/4 cup extra virgin olive oil
2 Tbl. red wine vinegar
1 fresh lemon, juiced
1 garlic clove, finely minced
1 tsp. dried oregano
salt and freshly ground black pepper
Vinaigrette; into a jar with lid add ingredients, shake well and set aside. Preheat oven to 400 degrees. Into a bowl combine the thyme, Greek seasoning, zest, 2 Tbl. olive oil oil, garlic and mix to combine. Rub onto chicken breasts Pour wine into a baking dish and add chicken breasts. Bake about 30 minutes. Remove chicken and let rest slightly before slicing on diagonal. Make rice; into a saucepan add 2 cups water, pinch of salt and bring to a boil, add rice, cover and cook about 20 minutes. When rice is cooked, pour into a large bowl and stir in tomatoes, cucumbers, scallions, 1/2 of parsley, and mint. Pour some vinaigrette over rice mixture and toss to combine. Pour onto a serving platter, arrange chicken on top and sprinkle on Feta cheese. Garnish with extra parsley. Serve with grilled pita bread and tzatziki sauce.
2 Tbl. olive oil
1 tsp. cumin
1/4 tsp. cinnamon
1/2 tsp. sesame seeds
2 tsp. fresh lemon zest
2 onions, thinly sliced
2 red bell peppers, seeded and sliced
4 garlic cloves, finely chopped
1 tsp. paprika
1/4 tsp. cayenne
2 cups ground lamb
salt and freshly ground black pepper
6 ripe tomatoes, sliced into wedges
2 tsp. tomato paste
4 to 6 eggs
Accompaniments; thick chewy loaf bread, thick plain Greek yogurt, chopped fresh parsley and mint
Asian Grilled Pork Tenderloin
2 pork tenderloins
Marinade
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup mirin
2 tsp. sesame oil
2 Tbl. honey
1/4 cup vegetable oil
3 garlic cloves, minced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
3 scallions, sliced on diagonal including green part
sesame seeds, lightly toasted (garnish)
Into a bowl whisk the marinade ingredients together. Place the tenderloins into a baking dish and pour over marinade, turning to coat. Cover and refrigerate about 2 hours. Heat your outdoor grill or your indoor grill pan and brush pan lightly with oil. With tongs remove pork from marinade allowing excess to drip off, place pork on grill and cook both sides until done. Remove pork to rest for about 10 minutes before slicing. In the meantime pour the marinade into a saucepan and bring to a rolling boil cooking for about 8 minutes. Slice the meat and pour over reduced marinade. Sprinkle on sesame seeds. Serve with stir fried vegetables or steamed broccoli. Note; leftover pork makes great pork sandwiches on crusty rolls with pickled vegetables.
Falafel - one of our favorites
2 cups chickpeas, either cook your own or drain and rinse canned ones
2 garlic cloves
2 Tbl. white sesame seeds
1 tsp. cumin seed
1/2 tsp. coriander seed
pinch of red pepper flakes
1/2 white onion, chopped
1/4 cup matzo meal
3 Tbl. fresh parsley, chopped
1 tsp. baking powder
1 egg
salt and freshly ground black pepper
Vegetable oil for frying
Accompaniments; grilled pita bread, thinly sliced cucumbers, black olives, fresh lemon wedges, fresh cilantro chopped, plain Greek yogurt and Tahini sauce
Tahini Sauce
1/4 cup tahini (easily found in grocery stores)
1 garlic clove
1/2 tsp. cumin seed, lightly toasted and ground
1/4 tsp. fennel seed, lightly toasted and ground
salt
1 Tbl. fresh lemon juice
pinch of cayenne
3 Tbl. water
Sauce; into a food processor all all ingredients except water and pulse to smooth. While motor is running slowly add the water to a creamy dressing. Falafel; into a food processor add the chickpeas, onion, grid and ground spices pulsing several times to combine. Add the sesame seed, matzo, parsley and baking powder to mix, but do not puree. Whisk the egg in large bowl and add the chickpea mixture, salt and pepper. Refrigerate for 20 minutes. Line a baking sheet with parchment paper. Roll the chickpea mixture into 16 golf-ball size balls and flatten slightly. Heat the oil in a large Dutch oven to 360 degrees. Fry the falafel in oil in batches until nice golden brown, remove to paper towel lined platter. To assemble; onto a pita bread, add a couple of the falafel, Tahini sauce, cucumber, olives, cilantro, yogurt and squeeze of lemon juice. Serve with a refreshing Greek salad.
Butternut Squash Curry - so good
4 cups butternut squash, peeled, seeded and cut into about 1/2-inch pieces
4 Tbl. red curry paste
4 scallions, thinly sliced on diagonal including green part
3 Tbl. fresh ginger, peeled and minced
2 Tbl. fresh lime juice
3 cups coconut milk
1 (16 oz.) block firm tofu, drained, patted dry and cut into 1/2-inch cubes
4 Tbl. long red chilis, chopped
1/4 cup fresh Thai basil leaves, rough chopped
salt and freshly ground black pepper
1 1/2 tsp. brown sugar
Steamed basamati rice (for serving)
Into a pot of boiling salted water add squash and cook about 5 minutes, remove with a slotted spoon to an ice bath to cool, drain and set aside. Into a saute pan add the curry, half of scallions and garlic and 3/4 cup of coconut milk cooking for about 3 minutes. Add the squash and remaining coconut milk simmering for 5 minutes. Add the tofu, chilies and basil. Stir very gently to not break tofu. Stir in some salt, pepper and sugar. Taste and adjust flavorings. Place some cooked rice into serving bowls or onto dinner plate and top with some of the curry. Serve with some steamed greens such as broccoli or sauteed garlic spinach, some spicy chutney and grilled naan bread.
Penne Pasta with Sausage and Broccolini
12 oz. penne pasta
1 bunch broccolini, cut into 2-inch slices
olive oil
1 lemon, juiced
6 chicken sausages (your choice there are so many varieties in the market to choose from)
1 shallot, minced
3 garlic cloves, minced
1 cup chicken stock (good rich quality)
salt and freshly ground black pepper
2 cups baby arugula
pinch of red pepper flakes
1/2 cup fresh Parmesan cheese, grated
Fresh parsley, chopped
I add a small amount of cold water to a saute pan and add the chicken sausages, cooking on medium for about 15 minutes, remove sausage and pour out water. Heat pan and add sausages cooking to brown, remove to cutting board. Into a large pot of boiling salted water add pasta and cook al dente, just before the pasta is done add the broccolini and cook for about 3 minutes, drain well and place pasta back into pot drizzle with some olive oil and toss to combine, cover and set aside. Rinse the cooked broccoli with some cold water and drain. With a sharp knife slice the cooked sausage into 1/2-inch slices on diagonal Into a large saute pan add a drizzle of foil along with onion and garlic cooking and stirring for a few minutes, add sausage. Add chicken stock, pepper flakes, salt and pepper. Add cooked broccolini, cooked pasta and arugula stirring to combine and heat through. Pour into a large deep sided serving platter and sprinkle on some of the Parmesan, a drizzle of olive oil and toss to combine. Garnish with extra Parmesan and parsley. Serve with hot crusty garlic bread and a tossed garden salad
Simple Perfect Dijon Chicken Breasts
4 boneless skinless chicken breasts
1/4 cup all purpose flour
salt and freshly ground black pepper
2 Tbl. butter
2 scallions, chopped including green part
1/3 cup heavy whipping cream
1/4 cup dry white wine
3 Tbl. Dijon
Fresh parsley, chopped (garnish)
Place the chicken breasts between pieces of plastic wrap and pound to about 1/2-inch thickness. Discard plastic wrap. Into a shallow dish combine the flour, salt and pepper mixing to combine. Coat each breast with flour and shake off excess. Into a large saute pan add butter to melt with just a small drizzle of olive oil. Add chicken to pan and cook each side to lightly browned. Transfer chicken to a plate, tent with some foil to keep warmed. In the pan add the scallions and white wine, scraping up solids on bottom of pan. Stir in the whipping cream and mustard cooking and stirring for a couple of minutes to smooth and lightly thickened. Taste and adjust flavorings. Place chicken back into pan and turn over with tongs. Remove chicken to serving platter and pour over sauce. Sprinkle with fresh parsley.
Delicious Pasta with Asparagus and Egg - love this dish
12 oz. large shell pasta
1 lb. fresh asparagus, trimmed
olive oil
salt and freshly ground black pepper
1/2 cup basil pesto (homemade or store brand)
1/3 cup sun-dried tomatoes packed in oil, drained (save oil) and julienned
1/2 cup fresh mozzarella, shredded
Over easy eggs or poached eggs
French baguette, sliced and lightly toasted
Preheat oven to 425 degrees. Rinse the asparagus and pat dry with paper towels. Arrange on baking sheet and drizzle with olive oil, salt and pepper tossing to combine. Roast about 10 minutes, remove and slice into about 2-inch pieces. Into a pot of boiling salted water add pasta and cook al dente, drain well and pour back into pot, drizzle in some of the reserved sun-dried tomato oil. Into the pot of pasta stir in the pesto, julienned sun-dried tomatoes and cheese. Poach or fry eggs. Pour pasta onto serving platter and arrange eggs on top. Serve with baguette slices.
Creamy Chicken
4 boneless skinless chicken breasts
salt and freshly ground black pepper
1 cup chicken stock (good quality)
2 Tbl. fresh lime juice
1/2 red onion, finely chopped
2 Tbl. fresh cilantro, chopped
pinch of red pepper flakes
3 Tbl. heavy whipping cream
2 Tbl. butter
Preheat oven to 375 degrees. Pound the chicken breasts so they are even in thickness. Sprinkle both sides with salt and pepper. Into a ovenproof saute pan add good drizzle of olive oil. Add the chicken and cook to brown on both sides. Remove chicken to a plate and tent with foil. Add stock, lime juice, onion, cilantro and pepper flakes to pan and cook stirring, bring to a boil and allow to boil uncovered for about 10 minutes, reducing liquid. Lower heat to medium and whisk in cream and butter to melt. Add back the chicken and place into oven. Bake uncovered about 10 minutes or until chicken is cooked through. Remove to serving platter and pour over sauce. Serve with roasted vegetables and mashed potatoes or pasta
Chicken Souvlaki - mmmm
Taziki sauce
2 cups plain Greek yogurt
1 English cucumber, peeled if desired and grated (I don't peel)
salt and freshly ground black pepper
1 garlic clove, finely minced
1/2 tsp. fresh dill, minced
2 Tbl. olive oil
Souvlaki
1 1/2 lbs. boneless, skinless chicken breasts, slice into pieces
salt and freshly ground black pepper
Pita bread, heated through
2 tsp. fresh lemon juice
1 Tbl. dried oregano, crushed with your fingers
1 small red onion, julienned
2 ruby rd tomatoes, slice into thin wedges
1/2 cup Kalamata olives, pitted and halved
feta cheese, crumbled
Sauce; place a coffee liner, paper towel or cheesecloth into a fine mesh sieve and pour in yogurt over a bowl to let drain for about 20 minutes. Take the grated cucumber and place onto some paper towels and squeeze out any excess water. Once the yogurt is drained pour yogurt into a bowl with the cucumber, salt, pepper, garlic and dill stirring to combine. Taste and adjust flavorings. Into a large bowl add the chicken along with the oil, lemon juice, oregano, salt and pepper tossing to combine. Heat a grill and thread chicken onto skewers. Grill the chicken, turning once and the place onto a serving platter. To serve; add some chicken into each pita half, along with sauce, onions, feta, tomatoes and olives. Serve with some roasted red potatoes with lemon or lemon orzo along with some crisp chilled white wine. Also you might enjoy a plain Greek salad.
Sweet and Sour Shrimp Stir Fry
3/4 cup pineapple juice
3 Tbl. brown sugar
3 Tbl. seasoned rice vinegar
2 Tbl. tomato paste
1 Tbl. soy sauce
1 tsp. Sriracha
1 Tbl. fish sauce
1 Tbl. fresh lime juice
11/2 Tbl. cornstarch
2 lbs. large uncooked shrimp, peeled and cleaned
1 Tbl. fresh ginger, grated
2 large garlic cloves, minced
1/2 cup snow peas
3 carrots, peeled and thinly sliced on diagonal
4 scallions, thinly sliced on diagonal including green part
1 large green bell pepper, seeded and julienned
1 red bell pepper, seeded and julienned
1 cup fresh pineapple, cut into 1-inch chunks
1 (8 oz.) can water chestnuts, drained and sliced
Cooked white rice, for serving
cashews for serving
2 Tbl. toasted sesame seeds, for serving
fresh cilantro, chopped for garnish
Into a bowl combine the pineapple juice, sugar, vinegar, tomato paste, soy sauce, lime juice, Sriracha, fish sauce and corn starch mixing to dissolve cornstarch. Into a wok or large pan add a goo drizzle of oil. When oil starts to smoke add the shrimp and cook about 3 minutes, turning over and cook to pink, remove to a bowl. Add another drizzle of oil and add ginger and garlic cooking and stirring about 30 seconds. Add carrots, bell peppers, water chestnuts and snow peas cooking and stirring for a few minutes, add pineapple. Add back shrimp and give sauce another stir, pour sauce into pan and cooking stirring to thicken about 2 minutes, stir in half of the scallions taste and adjust flavorings. Remove and pour onto serving platter, garnish with cashews, remaining scallions, sesame seeds and cilantro. Serve with cooked white rice.
Chicken Fajitas
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 tsp. cumin
1 tsp. chili powder
salt and freshly ground black pepper
1 large red bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 white onion, thick julienne
2 garlic cloves, chopped
2 Tbl. fresh lime juice
Accompaniments; warmed flour or corn tortillas, sharp cheddar cheese shredded, fresh cilantro chopped, sour cream, sliced avocados or guacamole, salsa or pico de gallo, shredded lettuce and fresh lime wedges
Sides; Mexican rice and warmed refried beans or black beans
Place the chicken strips into a bowl and stir in cumin, chili powder, salt and pepper tossing to combine. Into a large saute pan or cast iron skillet add a good drizzle oil oil to heat, add chicken stirring occasional to get nicely browned. Remove to a plate and tent to keep warmed. Add the peppers, onions and garlic to pan and cook stirring occasionally to soften and brown lightly. Season with salt and pepper. Stir in lime juice and cooked chicken stirring to combine. Pour chicken onto platter or serve in saute pan with accompaniments.
Mediterranean Lamb Burgers with Sauce
Sauce
1/2 cup mayonnaise
2 Tbl. tapenade (homemade or good quality store brand)
Burgers
2 lbs. ground lamb
1 Tbl. fresh oregano, chopped
2 garlic cloves, minced
2 tsp. ground coriander
1 tsp. ground cumin
salt and freshly ground black pepper
1 egg, lightly beaten
Accompaniments; good quality burger buns, lightly buttered and toasted, red onion slivered, baby arugula, feta cheese
1 English or Persian cucumber, thinly sliced
Sauce; add mayonnaise and tapenade into bowl mixing to combine. Burgers; into large bowl add the meat, oregano, garlic, coriander, cumin, salt, pepper and egg and using your hands mix to just combine. Shape meat into burgers and cook on grill or in saute pan to get nicely charred and cooked to desired doneness, flipping burgers halfway through cooking time. To assemble; spread some mayonnaise onto each bun and add red onions and cucumbers, top with lamb burger, feta cheese and arugula. Serve with crispy french fries or a pasta salad.
Cuban Picadillo - love this dish
2 lbs. ground beef (original), but since we don't eat beef I used 1/2 ground turkey and 1/2 ground chicken
1 bay leaf
1/2 tsp. cumin
1 tsp. oregano, crushed with your fingers
1 large yellow onion, finely chopped
1 large green bell pepper, seeded and finely chopped
5 garlic cloves, minced
salt and fresh ground black pepper
1 cup tomato sauce
2 Tbl. tomato paste
1 cup diced tomatoes
1 cup dry white wine
1/2 cup stuffed Spanish olives, sliced in half
1/3 cup dark raisins
3 Tbl. capers, rinsed and drained
olive oil
Accompaniments; steamed white rice, black beans
Into a large saute pan, add drizzle of olive oil along with meat and stir to combine, add cumin, oregano, onion, bell peppers, garlic, salt and pepper stirring to combine. Stir in bay leaf and cook about 10 minutes. Stir in the tomato paste and cook about 1 minute, then stir in tomato sauce, tomatoes, white wine, olives, capers and raisins, reduce to simmer, cover and cook about 30 minutes, stirring occasionally. Remove bay leaf pour onto a serving platter and serve with rice.
Oven Casserole Tamale Pie - easy and very good
Cornbread
1/2 cup cornmeal
2/3 cup all purpose flour
2 Tbl. sugar
1 Tbl. baking powder
pinch of salt
3 Tbl. oil
1/3 cup whole milk
1 egg
1 (4.5 oz.) can diced green chiles
1 small can creamed corn
Meat mixture
1 1/2 lbs. ground beef or turkey (what I use)
1 tsp. ground cumin
1 1/2 tsp. chili powder
1 medium white onion, diced
1 garlic clove, minced
salt and freshly ground black pepper
1 1/2 cups red enchilada sauce (homemade or good quality store brand)
2 cups sharp cheddar cheese, shredded
Toppings; thinly sliced scallions including green part, pico de gallo, guacamole or sliced avocados, sour cream, shredded iceberg lettuce, fresh cilantro and fresh lime wedges
Preheat oven to 400 degrees. Cornbread; into a bowl whisk the cornmeal, flour, sugar, baking powder and salt. Add the oil and whisk in milk and egg, fold in the chiles and corn. Pour into a lightly greased 13x9 baking pan and bake about 25 minutes or until pick inserted in center comes out clean. Meat mixture; into a large saute pan add drizzle of oil along with beef or turkey, onions, garlic and spices cooking until browned, drain. When cornbread has cooked reduce oven to 350 degrees. Poke holes with fork evenly into cornbread and pour over enchilada sauce. Top with the ground meat mixture, cover with cheese. Cover with foil and bake about 20 minutes, remove foil and place under broiler to get gooey and bubbly hot. Remove to cooling rack for about 5 minutes and then serve with toppings.
Cannellini Beans with Sausage and Pasta - one of my favorites
1 large onion, chopped
4 garlic cloves, minced
1 lb. Italian sausage, casings removed (you can use hot, sweet or whatever flavor you enjoy)
1 cup dry white wine
1/2 tsp. red pepper flakes
1 tsp. rosemary
salt and freshly ground black pepper
1 (28 oz.) can whole tomatoes, chopped with juice
1 lb. rigatoni
1 (19 oz.) can cannelloni beans, drained and rinsed in cold water
1/2 cup freshly grated Parmesan cheese, plus extra
1/4 cup fresh basil, chopped plus extra for garnish
2 Tbl. butter, cut into pieces
Into a large deep saute pan, add good drizzle of olive oil, add onion cooking and stirring a few minutes, add garlic and cook stirring about 1 minute. Add rosemary, pepper flakes and stir to combine. Add sausage and with a wooden spoon break up and cook to browned. Add wine and bring to a boil cooking about 8 minutes. Bring a large pot of boiling salted water to a boil, add pasta and cook al dente, drain well. Into saute pan with meat, stir in tomatoes and liquid, season with salt and pepper. Gently stir in beans reduce to simmer and cook to heat through. Stir in cooked pasta, basil and butter to melt. Taste and adjust flavorings.
3 lbs. lean pork spareribs, cut into single ribs
1/2 stick butter
2 large onions, sliced and separated
6 large garlic cloves, minced
2 Tbl. soy sauce or Tamari
4 tsp. curry powder
salt and freshly ground black pepper
2 cups brown sugar, packed
2 large lemons, juiced
2 Tbl. Hoisin sauce
4 scallions, thinly sliced on diagonal including green part (garnish)
3 Tbl. lightly toasted sesame seeds (garnish)
Place the ribs in a large roasting pan, cover with cold water and bring to a boil over high heat. Lower to simmer and skim off foam, discarding. Cover pot and simmer 30 minutes. Remove ribs with tongs to paper towels to drain, discarding the water. Preheat oven to 300 degrees. Into a saute pan add the butter to melt and saute the onions for a few minutes, then add garlic and saute to soften, do not brown. Add the lemon juice, soy, curry, Hoisin, brown sugar, salt and pepper, simmering uncovered about 5 minutes. Place the ribs onto a shallow baking pan or cookie sheet with sides and pour over sauce and bake covered for about 2 hours, basting occasionally. Remove cover and place under broiler to get bubbly hot and sticky, be careful so they don't burn. Pile onto a serving platter and garnish with scallions and sesame seeds.
Ground Turkey Tacos with Delicious Black Beans
1 1/2 lbs. ground turkey
1 large white onion, chopped
1 garlic clove, minced
2 tsp. chili powder
salt and fresh ground black pepper
6 radishes, thinly sliced
1/2 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
1 cup fresh pineapple, chopped
1 small jicama, peeled and cut into matchsticks
Accompaniments; corn tortillas warmed, jicama, radishes, cilantro, fresh lime wedges, pineapple salsa, sour cream and shredded lettuce
Fresh Pineapple Salsa
2 cups fresh pineapple, diced
1 medium red bell pepper, seeded and diced
1/2 cup fresh cilantro, chopped
1/2 small red onion, finely chopped
3 Tbl. fresh jalapeno, stemmed, seeded and minced
1 garlic clove, minced
1 fresh lime juiced
salt
Beans
1/2 white onion, chopped
1 garlic clove, minced
1 tsp. fresh orange zest
2 Tbl. fresh orange juice
1 large can black beans, drained, rinsed in cold water and drained
salt and freshly ground black pepper
Queso Fresco
1 Tbl. oil
Salsa; into a bowl combine ingredients and toss to combine, cover and refrigerate until service. Into a large saute pan, add drizzle of oil along with meat, onion, garlic, chili powder, salt and pepper cooking and stirring to brown meat. Add the pineapple and cook a couple more minutes. Beans; into a saucepan add drizzle of oil, adding onion and garlic cooking to soften, stir in zest then stir in beans orange juice and cook to heat through, season with salt and pepper. Pour into a serving bowl. For tacos; add meat to tortillas and top with cilantro, lime juice, radishes, jicama and salsa.
Creamy Chicken Soup with Homemade Buttermilk Biscuits
Soup
2 cup whole milk
1/2 cup heavy whipping cream
3 cups chicken stock (good rich quality)
4 Tbl. butter
1/4 cup all purpose flour
1 yellow onion, diced
4 carrots, peeled and chopped
4 celery stalks, thinly sliced
2 garlic cloves, minced
1 large box mushrooms, thinly sliced
5 cups poached and shredded chicken breast
1 lb. Yukon Gold potatoes, peeled and chopped
1 cup frozen corn
1 cup frozen peas
salt and freshly ground black pepper
2 tsp. dried thyme
1 tsp. poultry seasoning
1/2 cup fresh parsley
Biscuits
2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbl. unsalted butter, cold and cut into cubes
3/4 cup buttermilk
Soup; into a large Dutch oven add butter and drizzle of olive oil along with onion, carrots and celery, cooking and stirring about 8 minutes to soften. Add the garlic and mushrooms and cook stirring for a few minutes. Stir in the flour and cook stirring about 1 minute. Add the stock and milk, stirring occasionally. Stir in the potatoes, salt, pepper, thyme and poultry seasoning, bring to a simmer stirring occasionally cooking about 25 minutes or until potatoes are tender, stir in chicken and cream, along with corn and peas. Taste and adjust flavorings. Just before serving stir in parsley. Biscuits; preheat oven to 400 degrees. Line a baking sheet with parchment paper. Into a bowl mix the flour, baking powder, baking soda and salt, then mix in the butter with a pastry cutter to resemble coarse crumbs. Add the buttermilk and stir until dough comes together. Onto a lightly floured work surface add the dough and knead about 6 times. Pat dough into a 1/2-inch thick disk and using a 2-inch biscuit cutter cut out biscuits. Place onto baking sheet and brush with some extra buttermilk. Bake about 15 to 20 minutes, transfer to wire rack.
Hearty Italian Soup
3 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, seeded and diced
4 cups rich chicken stock
1 (14.5 oz.) can diced tomatoes, do not drain (I like Cento brand)
1 (9 oz.) packaged refrigerated three cheese tortellini
1 (15 oz.) can red kidney beans, drained, rinsed and drained again
1 tsp. Italian seasonings
1/2 tsp. dried basil
1 bay leaf
salt and freshly ground black pepper
3 cups baby spinach, rough chopped
Fresh Parmesan cheese, grated
Italian crusty bread, for serving
Into a large Dutch oven add a good drizzle of olive oil. Add onion and stir for a couple of minutes, add garlic and cook stirring a few minutes. Add red bell pepper stirring for a few minutes. Stir in chicken stock, tomatoes with juice, herbs, salt, pepper and 1 cup of cold water. Bring to a boil and add pasta and cook about 6 minutes until pasta is cooked through. Stir in beans and spinach cooking about 2 minutes. Taste and adjust flavorings. Serve in bowls with Parmesan sprinkled over. You can also add a small tossed garden salad if desired.
Italian Chicken
1 1/2 lbs. boneless skinless chicken breasts
salt and freshly ground black pepper
1/4 cup olive oil
6 ruby red Roma tomatoes, diced
1 Tbl. tomato paste
3 garlic cloves, minced
1 cup fresh basil, chiffonade
3 Tbl. butter
1 lb. bucatini pasta
Fresh Parmesan cheese, sliced with a vegetable peeler
Place chicken between plastic wrap and pound evenly to about 1-inch thickness. Remove plastic and discard. Season with salt and pepper. Into a pot of boiling salted water add pasta and cook al dente, drain well place back into pot and drizzle with olive oil. In a large saute pan add drizzle of oil and heat to sizzling, add chicken and cook on each side to nicely browned. Remove and set aside. Add tomatoes to pan, along with tomato paste making sure some oil is still in pan simmer tomato paste and tomatoes for about 5 minutes. Add garlic and butter stirring to combine until butter is melted. Add the cooked chicken back in sauce, turning to coat. Pour pasta onto serving platter and add chicken, stir sauce and pour over. Top with fresh basil and Parmesan cheese. Serve with crusty Italian bread and a tossed salad.
Comforting Chicken and Rice Casserole
2 1/2 lbs. boneless, skinless chicken breasts
salt and freely ground black pepper
1 yellow onion, chopped
2 garlic cloves, minced
1/2 lb. cremini mushrooms, sliced
1/4 cup dry sherry (something you would drink)
1 1/3 cups rich chicken stock
1/2 cup sour cream
1/4 cup heavy whipping cream
1 cup long grain white rice
salt and freshly ground black pepper
1 tsp. each; Italian seasoning and poultry seasoning
1/2 tsp. paprika
3 Tbl. fresh parsley, chopped
Preheat oven to 375 degrees. Into a large saute pan add drizzle of oil. Season chicken pieces with salt and pepper. Working in batches brown the chicken on both sides, remove to plate. Continue cooking chicken and add more oil if needed. After chicken is browned add onions and garlic and saute stirring to soften. Into a 13x9 baking pan add the cooked onions and garlic. Add the mushrooms to pan to saute with some more oil. Add mushrooms to baking dish. Sauce; into the pan add the sherry to deglaze pan scraping off the browned bits on bottom of pan. Reduce sherry slightly. Stir in chicken stock and whisk in salt, pepper, sour cream and whipping cream. Add the raw rice to casserole dish and then pour over the sauce mixture over rice. Add the seasonings. Stir the mixture to evenly distribute and place chicken pieces on top of rice mixture in single layer. Bake covered with foil for about 50 minutes. Remove foil and bake a few more minutes. Remove from oven and sprinkle on parsley. Serve with a tossed garden salad and hot rolls.
Lingonberry Sauce
1 qt. fresh lingonberries
1 tsp. fresh lemon juice
1 3/4 cups cold water
1 1/2 cups sugar
2 1/2 Tbl. cornstarch
Place berries and 1 1/2 cups water into a saucepan, cover and bring to a boil, lower to simmer cooking for 15 minutes, stir in lemon juice. Remove from heat. Into a bowl add the sugar and cornstarch, then whisk in remaining 1/4 cup cold water. Add the cornstarch mixture to the berries stirring constantly, return again to heat and bring to a boil, cover and remove from heat, cool to room temperature. Use on rice pudding, over ice cream, pancakes, waffles, etc.
Decadent Chocolate Cake - my mom's easy version
1 box devil's food cake mix
1/4 cup unsweetened cocoa
1 cup mayonnaise
3 eggs
1 cup cold water
1/2 cup almonds, lightly toasted and chopped
1 cup sweetened flaked coconut
Rich Chocolate Frosting
2 sticks butter, soft
4 oz. unsweetened chocolate, chopped
2/3 cup unsweetened cocoa powder
3 tsp. pure vanilla extract
4 cups powdered sugar
1 cup sour cream, possibly more
Frosting; into a saucepan over low add butter and chocolate and stir constantly to smooth and melted. Transfer to a large bowl and whisk in cocoa powder and vanilla. Whisk in 2 cups powdered sugar and 1/2 cup sour cream. Whisk in reaming powdered sugar and enough sour cream to desired thickness. Take about 1 1/2 cups of frosting and stir in almonds and coconut. Cake; preheat oven to 350 degrees. Lightly grease two 8-inch cake pan with butter and add parchment paper circles to fit pans, gently flour and shake out excess flour. Into a bowl of electric mixer add cake mix, cocoa, mayonnaise, eggs and water beating for about 2 minutes. Evenly pour batter into prepared pans and bake about 20/30 minutes or unit pick inserted in center comes out clean. Cool cakes in pan about 20 minutes, turn out onto wire racks cooling completely and removing parchment paper. When cakes are cooled, split both layers and place one split layer onto cake stand. Spread some filling over layer and top with next layer, spread with more filling, repeating with third layer, the top with final layer. Spread plain frosting over entire cake.
Delicious Easy Almond Joy Cookies
1 (14 oz.) can sweetened condensed milk
2 oz. unsweetened chocolate
pinch of salt
1 tsp. pure vanilla extract
2 cups shredded coconut
45 whole salted almonds
Preheat oven to 350 degrees. In a double boiler combine milk, chocolate and salt cooking and stirring to melt chocolate for about 7 minutes. Remove from heat and stir in vanilla and coconut. Form cooking by teaspoonfuls onto well greased baking sheet about 1-inch apart, top each with a whole almond. Bake about 10 to 12 minutes but be careful to watch carefully after about 8 minutes so the bottom doesn't get too browned. Remove to cooling rack.
Bon Appetit
"Be still before the Lord and wait patiently for him; do not fret when people succeed in their ways, when they carry out their wicked schemes." - Psalm 37:7
"A perverse person stirs up conflict, and a gossip separates close friends." - Proverbs 16:28
"Give to everyone what you owe them: If you owe taxes, pay taxes; if revenue, then revenue; if respect, then respect; if honor, then honor." - Romans 13:7
"Be still before the Lord and wait patiently for him; do not fret when people succeed in their ways, when they carry out their wicked schemes." - Psalm 37:7
"A perverse person stirs up conflict, and a gossip separates close friends." - Proverbs 16:28
"Dear children, let us not love with words or speech but with actions and in truth." - 1 John 3:18
"The integrity of the upright guides them, but the unfaithful are destroyed by their duplicity" - Proverbs 11:3
