Food Memories

honey mustard chicken

2010-12-23T20:27:00.001-08:00

this is so good and so easy to make. I just made it the other day and forgot to take a photo.

6 chicken breast
1/2 cup honey
1/2 cup grey poupon
1 tsp paprika
1/4 tsp parsley

grease pan with butter.
salt and pepper chicken on both sides.
mix honey, mustard, paprika and parsley
place chicken in pan and place 1/2 the mixture on the chicken. bake at 350 for 30 min, turn the chicken over and place the rest of the mixture on the chicken and back for another 30 minutes.. all done :)

stuffing

2010-11-20T16:11:00.001-08:00

Ingredients
1 whole Pan Of Cornbread
1 loaf French Bread, Somewhat Crusty
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
4 cups Low Sodium Chicken Broth
½ teaspoons Dried Basil
½ teaspoons Thyme
2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
¼ cups Fresh Parsley, Chopped
Salt To Taste

Preparation Instructions
Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.
Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.
Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Sweet Potatoes

2010-11-20T16:10:00.001-08:00

Ingredients
4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter
Preparation Instructions
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.

Pumpkin Pie Pancakes

2010-11-19T12:30:00.000-08:00

1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature

1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt (** if you are using pure pumpkin puree, see the notes below). Set aside.

2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.

3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.

4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.

chilli's buffalo chicken fajitas

2010-11-13T13:39:00.000-08:00

2 boneless skinless chicken breasts
1/2 red pepper, sliced
1/2 cup crumbled blue cheese
1/2 cup buffalo wing sauce
1/2 green pepper, sliced
tortillas

1/2 onion, sliced

Pour half the wing sauce into a plastic ziplock bag. Add chicken and marinate in refrigerator for an hour or two.
Cook the chicken breast on an indoor grill or in a grill pan on the stove.
Let the meat rest for 5 minutes.
In another pan saute the onions and peppers until soft.
Slice the chicken and put in a casserole dish. Add onions and peppers.
Pour on the rest of the wing sauce.
Sprinkle blue cheese on top.
Place under the broiler to melt the cheese.

the best meatloaf ever

2010-10-21T10:55:00.000-07:00

ok so this happened when i didn't have all the ingredients AND i got out the wrong measuring spoon. Scott said if i changed the recipe he would have to leave me LOL so I changed it some..... Scotts still here;)
1 cup of spaghetti sauce
1 TBL sugar
2 pounds of ground beef
6 TBLS flour
3/4 tsp salt
3/4 tsp onion powder
1/2 tsp pepper
dash of garlic powder
preheat to 400
mix together all ingredients. place in loaf pan, cover with foil and cook for 30 min, remove foil, drain fat and return to over uncovered for 30 more min

Pretzel Bread

2010-07-27T09:53:00.000-07:00

makes 2 small loaves
2 ¼ tsp yeast
1 cup water (110-120 degrees)
2 Tbsp room temperature milk
1 Tbsp dark brown sugar
3 Tbsp butter
1 tsp kosher salt
2 ½ – 3 cups bread flour
4 quarts water
½ cup baking soda
Kosher salt to taste
2 Tbsp melted butter

Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.

Sweet Asian Hot Wings

2010-07-13T20:12:00.001-07:00

Sweet Asian Hot Wings

For the marinade:
2 1/2 – 3 pounds chicken wings
1/2 cup olive oil
1/4 cup Sriracha
8 cloves garlic, minced and mashed (see above)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon chipotle chili powder
1/2 teaspoon dried oregano

For the sauce:
4 tablespoons unsalted butter, melted
5 cloves garlic, minced and mashed (see above)
1/2 onion, minced
juice of 1/2 a lemon
2 tablespoons Sriracha
1 tablespoon honey
1-2 tablespoons tomato paste (add 1 tablespoon, taste, and add another if necessary)
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon cumin
3 scallions, green parts only, sliced thinly (for garnish)

1. Cut up your wings, if necessary. Cut off the wing tip, then cut apart the double-boned section from the drumette. See the photos above for step-by-step directions. Place the prepared chicken in a sealable bag or container.

2. Combine the marinade ingredients in a small bowl and whisk together. Pour the marinade over the chicken wings and allow to marinate in the fridge for at least 30 minutes or as long as 24 hours.

3. Preheat your oven to 400 degrees F. Cover a baking sheet with foil, then place a wire rack over it. Spray with non-stick cooking spray. Line the chicken up on the wire rack and bake for 10 minutes, then flip them over and bake for another 10-12 minutes, until crispy. You can also forgo the wire rack if you don’t have one, I just like to use it because it makes the wings slightly crispier.

4. While the wings are baking, prepare the sauce. Combine all of the sauce ingredients in a small sauce pan, then cook over medium heat for 8-10 minutes, until thickened, stirring every few minutes. Set aside until ready to use. Also prepare the dipping sauce (recipe follows).

5. When the wings are cooked through, place them in a large bowl and pour the sauce over them. Toss to coat. Serve with the Parmesan Ranch Dipping Sauce (recipe follows). Serves 4 as a light appetizer or 2 for dinner.

Parmesan Ranch Dipping Sauce

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/4 cup Parmesan cheese, grated
2-4 tablespoons buttermilk (or regular milk)
1 teaspoon olive oil
1/4 teaspoon ground black pepper
4 cloves garlic, minced and mashed (see above)
3 scallions, green parts only, sliced thinly
squeeze of lemon

1. Whisk together the ingredients. Taste for seasoning. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to combine.

Oven Roasted Mexican Chicken

2010-06-02T18:52:00.000-07:00

3 chicken breasts or legs (the drumstick + thigh attached), fat trimmed
1/4 teaspoon hot sauce (more or less depending on how hot you like it)
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/4 cup olive oil
juice of 1 lime
3 cloves garlic, minced

1. Combine all of the ingredients, except the chicken, in a small bowl and whisk together. Place the chicken in a sealable container or bag, then pour the marinade over the chicken. Allow to sit in the fridge for at least 1 hour or up to 24 hours.

2. Preheat your oven to 400 degrees and place the chicken on a wire rack over a baking sheet covered in foil to prevent the juices from burning to your baking sheet. Bake for 30-40 minutes, until cooked through and the juices of the chicken run clear. Cover with foil and allow to rest for 5 minutes before serving. You can also grill outside :)

Peppered Steak and Caramelized Onion Tacos

2010-05-20T08:52:00.000-07:00

2-3 tablespoons canola oil
2 pounds flank steak/top round steak/whatever cut you like, sliced thinly
2-3 teaspoons black pepper
1 large onion, sliced thinly
3-4 cloves of garlic, minced 6-inch flour tortillas
crumbled queso fresco, for topping (or another cheese)

1. Heat the vegetable oil in a large skillet over medium-high heat. Toss the steak with the black pepper and add to the hot skillet. Cook for 2 minutes or so, until just browned (do NOT overcook) and place on a baking sheet and/or wire rack and cover with foil to keep warm.

2. Add in the onion and lower the heat to medium. Cook until golden, about 8-10 minutes. Add in the garlic and saute for another minute or so, until fragrant. Add in the steak pieces again and cook until heated through, about another minute or so.

3. Heat your flour tortillas in the oven or in a dry frying pan, then top with the steak and onion mixture. Sprinkle crumbled queso fresco or another cheese over the taco and serve. Serves 6.

Hummus

2010-05-10T17:20:00.000-07:00

OK so how did I "build" this. Lets start from the bottom and go up...
Hummus (i warmed mine up)
sprinkle parsley
Sprinkle paprika you can add a little Cayenne if you want
feta cheese
lettuce
tomato
chives or onions or both :)
black olives
and drizzle olive oil on top
serve with chips :)

Shrimp Boil

2010-05-06T08:04:00.000-07:00

So this is how we do ours. We use a turkey frying pot.
Fill about 2/3 full of water and bring to boil.
Add 2 bags or 1/2 cup of old bay seasoning.
1/2 cup of salt
add 2 lemons cut in wedges (we don't use because we don't like it)
2 whole bulbs of garlic wit top cut off ( we add sometimes)
let this boil about 10-15 min.
add 2 bags of potatoes I use the small red potatoes and just wash and add whole
also add about 8 ears of corn (you can add more or less this really doesn't matter) I brake mine in 1/2)
boil for about 10 min
add 2 packages of Kielbasa cut into about 1 inch pieces or Bratwursts, this just depends which one you like
boil for about 10 min
about 3 pounds of shrimp (we use frozen)
boil for about 5 min unless you frozen, that will take a little longer (just boil until shrimp are pink)
We cut this in 1/2 since there is only 3 people in our family now. you can adjust for your family adding less or more of each ingredients. I sometimes make bread in little turtles :) and sometimes we just like breadsticks that is up to you.
Line table with paper or freezer paper and just serve on table. My family likes it on a platter. This is one of our favortie meals.

Easy Black Bean Dip

2010-03-25T15:01:00.001-07:00

1 can black beans
2 T. liquid from can of beans
squeeze of fresh lemon or lime juice
1/4 t. onion powder
1/4 t. garlic powder
1/2 t. coriander
1/4 t. cumin
dash of cayenne pepper
big pinch of salt
1. Drain beans, reserving 2 tablespoons of liquid, then rinse in a strainer.
2. Add beans, reserved liquid, lemon juice and all remaining ingredients to a food processor, mini food processor or blender.
3. Process until smooth then taste and adjust seasonings as desired.
4. Serve with pita chips, corn chips, or your favorite crackers.

KFC COLESLAW

2010-02-16T06:50:00.001-08:00

KFC COLESLAW RECIPE FROM A "TOP SECRET" COOKBOOK

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar ( i use 1/4 c of agave)
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice

Directions

Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Shawn's famous chili

2010-02-07T16:48:00.000-08:00

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes (if you can grill the steak that is even better!)
2 onions, chopped
3 cloves garlic, minced
1 can of green chili
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
2 (15 ounce) can kidney beans, drained
Directions

In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions and garlic and saute for another 5 minutes, or until the onions are translucent.
Add the chili powder, cumin, cayenne pepper, tomatoes, green chili's and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

* top with cheddar and sour cream if desired
* if grilling the steak which is HIGHLY recommended by my son... still use 2 tbls of olive oil to saute onions and garlic, add the steak after the onions and garlic are finished cooking.
* you must serve this is the green chili cornbread below... if not the chili police will come and take your chili away!

green chili SUPER moist cornbread

2010-01-16T09:54:00.000-08:00

this was the moistest cornbread recipe i have found.
If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.
INGREDIENTS
1 cup plus 2 Tbsp cornmeal
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 Tbsp baking powder
1/4 cup sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup sour cream
2 eggs
1 3/4 cups milk
(2 7-ounce cans of whole green chiles, drained, chopped)
1 cup corn (frozen is fine)
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
METHOD
1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Makes about 12 serving pieces.

Herbed Oatmeal Pan Bread

2010-01-09T14:58:00.000-08:00

not my photo yet. will post mine when someone gets home form his BT and i make this :) but it looks JUST like mine does when i have made this in the past
I use to make this a lot when the kids were little... its from Pillsbury..Scott's going to be so surprised when i make this because my Pillsbury book broke and i lost a few pages and this was one that i lost and forgot about.. :) i love the Internet.. don't you??
Bread
2 cups water
1 cup rolled oats
3 tablespoons butter
3 3/4 to 4 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
2 pkg. Active dry yeast
1 egg
Herb Butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
6 tablespoons butter, melted
Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 12 to 130 degrees F.
In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large blow. Let rest 15 minutes.
Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. **Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.
Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.
Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.
Tips:

*Two 8- or 9-inch square pans or one 8-inch and one 9-inch square pan can be substituted for 13 x 9-inch pan. When using 2 square pans, one pan can be baked and the other refrigerated for baking the next day.

**To bake at a later time, at this point let stand at room temperature for 20 minutes. Remove cloth towel. Refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed above.

peppermint mocha

2009-12-29T13:39:00.000-08:00

posing in this picture is my "happy" cup
Ingredients
3 tablespoons powdered baking cocoa
3 tablespoons warm water
1 1/2 tablespoons peppermint syrup (do not use extract- you can buy a very large bottle of syrup at Starbucks for $7) or creme de menthe
4 ounces espresso
12 ounces steamed milk

Directions

Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
Add espresso
Add Peppermint syrup.
Steam milk and add to remainder of cup.

Crème Brûlée French Toast

2009-12-27T17:47:00.000-08:00

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup ( i used maple syrup)
an 8- to 9-inch round loaf country-style bread ( i used challah bread cut 1 inch thick) 8 pieces fit
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier ( i added but next time will just do orange peel)
1/4 teaspoon salt
( i also think a milk glaze would be great over this. (mostly because i think its pretty) but its so sweet it really doesnt need it..I would also do this with a side salty meat like bacon or sausage to cut the sweetness.. but i think everything with sugar in it taste sweet. My guys loved it and said it was perfect!)

preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.
**Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with
a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
found this recipe at www.epicurious.com/

Kale and Navy bean soup

2009-12-21T07:03:00.001-08:00

This soup is good at boosting all your brain chemistry. GABA, acetylcholine, dopamine and serotonin for extra dopamine add 1 TBLSP of low fat sour cream to the soup (i added it to my bowl) and for extra serontonin add a slice of turkey.

1/2 pound dried navy beans
1/4 cup sunflower oil
1 small chopped onion
2 small carrots, diced
1 stalk celery, diced
4 cups kale, shredded
1 large potato, diced
2 cups swiss chard chopped
1 large tomato diced
2 garlic cloves minced
2 tsp minced fresh rosemary'
1 TBLS minced fresh parsley
1 tsp fresh thyme leaves
black pepper to taste

place beans in large sauepan with enough cold water to cover. Let stand at room temp overnight. in the morning drain beans and return to pan. Add enough water to cover beans and bring to a boil over high heat. Reduce heat and simmer until tender about 1 1/2 hours. Drain, RESERVING liquid. place 1/2 the beans in a blender and puree.
Heat oil in pan over med heat. Add onions, carrots and celery and saute 5 min. Stir in kale, potaotes, pureed beans and reserved bean juice. Add enough water to make 6 cups with bean juice. Simmer over med heat for abut 30 min, until veggies are tender.
Add chard, tomato, garlic and all herbs and pepper to taste. Simmer for about and hour+ add additional water if soup becomes to thick. (soup will be thick at the end but you dont want it tooooo thick)
Stir in reserved whole beans and simmer about 5-10 min

Clam Chowder

2009-10-24T09:46:00.000-07:00

* 2 tbsp. butter
* 1/2 cup diced celery
* 1 cup diced onion
* 1/4 tsp. chopped garlic
* 2 tbsp. flour
* 1 quart milk
* 1 cup clams (in juice)
* 1 cup diced potatoes
* 1 tbsp. salt
* 1/4 tsp. white pepper
* 1 tsp. dried thyme
* 1/2 cup heavy cream

Melt butter over medium heat in a large soup pot.

Add onion, celery, leeks, and garlic. Saute for 3 minutes, stirring often.

Remove from heat. Stir in flour. Mix well.

Add milk. Whisk it like you really mean it!

Set a colander over soup pot. Pour clams into the colendar, allowing the juice to drain into the pot. When completely strained, set clams aside.

Return pot to heat (med-high heat) and slowly bring to a boil, stirring constantly.

Add potatoes and seasonings. Reduce heat to low.

Let simmer for 10 minutes.

Add clams and let simmer an additional 6-9 minutes, stirring occasionally.

Stir in heavy cream. Let simmer another minute or two.

Serve in hot sourdough bread bowls or in your favorite cup or bowl.

BBQ Chicken

2009-10-11T09:38:00.000-07:00

* 2 3-1/2-lb. whole chickens
* Kosher salt and freshly ground pepper
* 1/2 cup butter
* 1 cup finely chopped onion
* 1 Tbsp. chopped fresh garlic
* 2 Tbsp. kosher salt
* 1-1/2 tsp. crushed red pepper
* 1 Tbsp. paprika
* 1 Tbsp. chili powder
* 1/2 tsp. freshly ground black pepper
* 2 cups cold water
* 1-1/4 cups cider vinegar
* 1 cup packed dark brown sugar
* 2 Tbsp. Worcestershire sauce
* 1/4 cup molasses
* 1 cup tomato paste
* Peanut oil
* Water

Directions

1. Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to use (up to 24 hours).

2. For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.

3. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 1-1/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.

4. For chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch skillet over medium heat. Working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.

5. Transfer browned chicken to two 2- to 3-quart rectangular glass or nonreactive baking dishes. Place skin side up, adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.

6. Spoon reserved 1-1/2 cups barbecue sauce over chicken.* Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees F).

7. Increase oven temperature to 450 degrees F. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 15 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce. Store any remaining barbecue sauce, covered, in the refrigerator for up to 1 week. Makes 12 servings.

*Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.

easy chai tea

2009-09-22T11:58:00.000-07:00

* 2 chai tea bag
* 1 cup water
* 1/2 cup nonfat milk (whichever milk you prefer, I just like skim)
* 1/2 teaspoon agave

Place water and tea bag in a small saucepan over high heat.

Bring to a boil, then lower heat and simmer for about ten minutes, until the water is reduced by half. If less than 1/2 cup of water remains after ten minutes, just top up with more water.

Remove tea bag and stir in milk and honey or sugar. Allow the chai to just return to a boil, then pour into a mug and serve.

Note that if you let chai sit for too long, it will form a "skin." This is normal, but if you'd rather not have it, periodically stir your chai while you enjoy it.
Also I love mine strong so you might want to try just one tea bag.

stuffed zucchini

2009-07-27T17:06:00.000-07:00

I will be adding my photo any day
I found this great site zucchini recipes that has so many different recipe. This is kind of like one there but I changed it.
4 zucchini, 1/2 pound each
1 tablespoon butter
1 Tablespoon olive oil
2 scallions, chopped or 1/4 onions
6 slices of bread (i dried mine for about 5 hours)
4 eggs
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and black pepper, to taste

Directions:

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saute in butter and oil. Add scallion or onions; saute 3 minutes longer. Remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and bread crumbs to pulp mixture ( i let mine soak in for about 30 min). Spoon into zucchini shells which have been drained. Top with grated cheese. Place into a baking dish Add 1/2 inch of water and bake, uncovered, in preheated 350F oven for about 30 minutes. Let stand 5 minutes, then serve.

mongolian beef

2009-05-01T10:49:00.000-07:00

not my photo
Sauce:

2 t. vegetable oil
1/2 t. minced ginger
1 T. chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

1 cup vegetable oil
1 lb. flank steak
1/4 cup cornstarch
2 large green onions

Make sauce by heating 2 t. vegetable oil in medium saucepan over low/medium heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before garlic scorches. Dissolve brown sugar in the sauce, raise heat and boil the sauce for 2 to 3 minutes or until it thickens. Remove from heat.

Slice flank steak against the grain into 1/4" thick bite sized slices. Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of each piece of beef. Let the beef sit for 10 minutes so the cornstarch sticks.

Heat one cup oil over medium heat until hot but not smoking. Add beef and saute for 2 minutes or until the beef just begins to darken on the edges. Remove steak and pour oil out of the wok or skillet. Put the pan back over the heat and add the meat back into the pan, simmering for a minute. Add sauce and cook while stirring. Add all green onions. Cook for one more minute and remove to serving plate.

Stolen Shrimp Adobo Recipe

2009-04-05T12:26:00.000-07:00

this recipe and photo was stolen by me from Jana :)
Ingredients:
1 lbs fresh shrimp / shelled or not depending on you, pat dry with paper towel
1/2 tsp chili powder
1/4 soy sauce but reduce if shelled
1/2 stick butter
2 tbs cooking oil
3-5 gloves garlic minced
black pepper

Heat oil and butter at high heat on a wok or skillet, saute garlic for a minute, add the chili powder. Add in the shrimp, pour in the soy sauce and pepper. Make sure its on high heat and keep stirring until the sauce is reduced but not dry, it will only take for about 5 minutes. Turn off the heat and serve hot with rice.

spinach and garlic

2009-03-29T08:56:00.000-07:00

2 large bunches of spinach, about 1 lb (I used frozen and let it defrost in bag)
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste

1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

2 Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

3 Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
4 After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

Serves 4.

Balsamic and Mustard Dressing

2009-02-18T07:15:00.000-08:00

Ingredients
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons spicy brown mustard
1 teaspoon agave (or honey)
1 clove garlic, minced
freshly ground black pepper to taste
salt to taste
I just add everything to my dressing bottle and shake very well

Wendy's Spicy Chicken

2009-01-05T12:19:00.000-08:00

This is my boys all time favorite chicken recipe. If they see chicken out the first thing they do is smile and say: " Are you making wendy's chicken?!)
Ingredients
6-8 cups oil ( use only about 1 inch that covers my pan, adding more if needed)
1/3 cup red hot pepper sauce
2/3 cup water
1 cup flour
2 1/2 teaspoons salt
4 teaspoons (or less if you don't like it spicy)cayenne pepper
1 teaspoon pepper
1 teaspoon onion powder
2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets ( i cut mine in half because to me they are to big. I sometimes cut into strips and use these on salad or like chicken nuggets)(make sure you cute the meat before cooking)
4 plain hamburger buns
8 teaspoons mayo
4 lettuce leaves
4 slices tomatoes
Directions
Preheat 6 to 8 cups(or 1 inch if using frying pan) of oil in a deep fryer to 350 degrees. Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated.
Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. On each of the bottom buns, stack one piece of chicken. Flip the top half of each sandwich onto the bottom half and serve hot.

Southwestern Chicken Quesadillas

2008-12-26T17:00:00.000-08:00

Ingredients
12 (6- to 8-inch) tortillas
1 cup salsa
1 cup shredded cooked chicken
1/3 cup black beans, drained and rinsed
1/2 cup fresh corn
1 cup shreddedMonterey Jack or Mexican blend cheese
1/4 cup fresh cilantro
Instructions
1. Preheat the oven to 450F.
2. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine chicken, black beans, corn, cilantro and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere.
3. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Yield: 6 quesadillas

Moist Banana Bread

2008-12-12T16:56:00.000-08:00

1 to 1-1/2 cups mashed ripe bananas (about 3 to 4 ripe bananas)
1/2 cup melted butter
1 cup granulated sugar
1/4 cup milk
2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt · 2 eggs
1 tsp vanilla
1/4 cup milk

Preheat oven to 350°F . Grease bread pan. In a bowl, combine mashed bananas, butter, sugar and 1/4 cup milk. Mix. In a large bowl, sift together flour, baking powder, baking soda and salt. Add the banana mixture. Beat on medium speed with an electric mixer for 2 minutes. Add eggs, vanilla and 1/4 cup milk. Beat on medium speed for 1 minute. Transfer batter to a prepared pan and spread evenly. Place in the middle rack of the oven. Bake for about 55 minutes, or until toothpick comes out clean. Remove from the oven and let it cool in pan for 10 minutes. And then remove banana bread from pan and let cool completely on wire rack.
Cooking Tips:For the most flavourful and moist banana bread, use bananas that are very ripe, with brown spots all over the peel, and mash it well.

Gingerbread Waffles

2008-12-09T17:33:00.002-08:00

I found this a few years ago on the internet and these are GREAT!

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping.

Preheat waffles iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Mulled Maple Syrup

2008-12-09T17:33:00.001-08:00

2 cups maple syrup
1 cinnamon stick
1 large piece orange rind
3 whole cloves
Place syrup in a small sauce pot. Turn heat on low. Add cinnamon stick to the pot. Stud the orange rind with cloves and simmer for 15 minutes. Remove spices with slotted spoon and transfer to a serving pitcher.And, just to up the ante a little bit, this was also on the same episode, and I think I'm going to add it to our breakfast, too. great with gingerbread waffles

Chicken Wraps

2008-11-29T09:30:00.000-08:00

OK I used this with a rotisserie chicken but with all the turkey some people have after thanksgiving I'm sure it will work with turkey also.

I used..
1 rotisserie chicken picked clean
1 onion
olive oil
2 cloves of garlic
wraps
salsa
shredded cheese
lettuce
anything else you want to top it off with

Chop the onion and garlic fine and saute in olive oil until soft. Add chicken meat and salt to taste. Top large wrap or a fajita with chicken mixture and top with what you like. We used salsa, cheese, sour cream and lettuce.

Fennel Salad

2008-10-10T18:52:00.000-07:00

I'm posting this since Alana keeps losing this recipe.. I'm glad you enjoyed it while you were here!
2 bulbs of fennel tops cut off, wash bulbs , cut in 1/2 and slice thin
2 TBLS lemon juice
1 TBLS olive oil
S&P to taste
1 tsp of sugar or agave
mix and refrigerate for a few hours
You can add some of the fennel tips if you like. (to bitter for me)

Empanadas

2008-10-02T12:01:00.000-07:00

Jana's photo
filling:
4 slices of bacon, half of large onion, 1 tbsp cooking oil, 2 cloves garlic chopped, 1 pound ground pork or chicken, 2 tbsp ketchup,half tsp brown sugar, 1 cup sweet potato chopped, 2 tbsp water, 2 tbsp parsley or coriander, 2 tbsp soy sauce, salt and pepper to taste. 2 hard boiled egg chop.
2 cups oil for frying
1 egg white
pastry:
2 cups flour
1 egg beaten
1 stick butter melted
1/2 cup water
1 tbsp granulated sugar
Filling:
heat 1 tbsp oil in frying pan, add bacon onion and garlic stirring regularly for 5 minutes. Add meat and cook for another 5 minutes breaking up lumps with fork, add sweet potatoes, ketchup, sugar, water, soy sauce, salt and pepper. Cook until sauce is slightly dry, sprinkle parsley.
Pastry:
combine flour, egg, water, sugar and butter until well blended. Cut in 12 even sizes.
Flour your board, roll each into a ball then platen with rolling fin, fill it with 1 tbsp of filling mixture and place couple cuts of egg, brush edge with egg white and seal, to make it fancy press your fork on the sealed side to make a nice design.
heat oil and fry until golden and dry it on paper towel. Enjoy
THANK YOU JANA FOR THE RECIPE!

Batter Fried Chicken

2008-10-01T10:33:00.001-07:00

Grandmom Fritz's recipe, I have tried this and it is soooo good. I also used it for chicken strips instead of the cup-up frying chicken.

1 cut up frying chicken
1 cup flour
1/4 tsp salt
1/8 tsp pepper
1 cup beer
3 cups of veg oil

sift together 1 cup of lour, salt and pepper. Make a well in the flour add one cup of beer into stream stirring, continue to stir the batter to remove any lumps and let it stand at room temperature, cover with plastic for 3 hours , stir batter before using it. coat uncooked chicken with batter and fry in hot oil

Fries and Gravy

2008-08-29T11:28:00.000-07:00

not my photo

I saw this on the food network and had no idea it was a "Baldimore" thing. I grew up eating this! Our fries came in a tin pie pan with gravy all over them from John's deli.

Cook fries and pour brown gravy over them :) add chesse if you want too.

southwestern eggrolls

2008-08-27T20:50:00.000-07:00

Ingredients:
1 1/2 cups grilled chicken
2 pieces grilled Canadian bacon (or regular bacon)
3/4 cup drained black beans
1/2 cup corn kernels
1/3 cup chopped red pepper (fire roasted)
1 tbsp chopped jalapeno (fire roasted)2 chopped green onions
3/4 cup shredded monterey & cheddar cheese
1/2 tsp garlic powder
2 tbsp bbq sauce
6-7 burrito sized flour tortillas

Ingredients for Dip:
1 mashed avocado
3/4 cup light ranch dressing
1 tbsp chopped cilantro
1 tbsp chopped tomato
1 tbsp chopped onion
1 tsp chopped jalapeno (fire roasted)few cracks black pepper

In a bowl, combine chopped chicken, Canadian bacon, red peppers, green onions and jalapenos.
Stir in black beans and corn.
Add garlic powder and bbq sauce.
Stir in shredded cheese.
Cut flour tortilla in half.
Spoon mixture into center of tortilla.
Fold over sides and roll up.
Spray with canola oil and bake in preheated 425 (F) oven for 10-15 minutes or until crisp and golden.
Makes 12-14 rolls. Easily doubles for larger parties.Cut rolls in half before serving for easier bites to eat or leave the rolls whole to ensure maximum heat retention.

Chop cilantro, onion and tomato.
Combine mashed avocado and light ranch dressing.
Stir in cilantro, onion and tomato.
Makes 1 1/2 cups dip so there is plenty to go around!

Chicken Parmigiana

2008-08-19T07:15:00.000-07:00

3/4 Cup plain breadcrumbs

3/4 Cup grated Parmesan cheese

8 (about 1 1/2 pounds total) chicken cutlets, or 4 boneless, skinless chicken breasts, halved horizontally

Salt and freshly ground pepper

1 large egg, lightly beaten

2 Cups jarred tomato sauce or easy chunky tomato sauce

1/4 Cup olive oil

6 Ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

Directions

Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Baked Oatmeal

2008-07-28T06:16:00.000-07:00

This is the best tasting oatmeal I have ever had in my life.
3 cups of milk
2 eggs
3 TBLS. melted butter
1/3 cup maple syrup
2 tsp. vanilla
2 tsp cinnamon
1/4 tsp. nutmeg
dash of salt
2 cups of rolled oats
mix together first 8 ingredients. Fold in oatmeal and pour into a greased 2 qt baking dish. cover with plastic wrap and refrigerate at least 6 hours but I do this at night and put it in in the morning. REMOVE plastic wrap and bake in preheated oven at 350 fore 45 min, stirring once or twice (its ok if you forget like I do sometimes :))Top with nuts, fruit, milk, maple syrup or what ever you like

Spinach Artichoke Dip

2008-07-21T06:46:00.000-07:00

posted per request of Middle Child

1 cup canned artichoke hearts or frozen artichoke hearts, chopped

8 ounces cream cheese

1/2 cup spinach, chopped, thawed

1/2 cup parmesan cheese, Grated

1/2 teaspoon red pepper flakes, Crushed

1/4 teaspoon salt

1/8 teaspoon garlic powder

pepper

Cracker, chips, veggies or toasted -bread

Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 min.Drain.Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well.

Add remaining ingredients to the cream cheese and combine. Serve hot.

Bean Burgers

2008-07-18T20:23:00.001-07:00

1 can of black beans
1/2 cup of salsa
1/2 cup of bread crumbs or 1/2 cup of cooked quinoa (keen-wa)
Mash beans add salsa and bread crumbs. Make 4 patties, heat skillet add olive oil and cook about 2 min each side, top as you would any burger.Great for when we're not in the mood for meat.

UPDATE ok so we use cooked quinoa (keen-wa) instead of bread crumbs now. It's a grain with LOTS of protein.
We also like ours on tortilla shells but thats just how we like them. top them off with what ever you like :)

Bulgogi

2008-07-15T07:45:00.001-07:00

I got this from someones bog but I really can't remember who's! (sorry) Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat and then eaten as a whole. Or you can pile it up on rice.
1 lb. pork or beef meat cut into strips
4 tbs. chili paste
sweet onion: small one is more recommended.
3 stalk scallions
2tbs.sugar
4 tbs. olive oil
Combine and mix all ingredients expect scallions. Marinate the mixed ingredient for about an hour or more.heat the pan and put your marinated Bulgogi/onions. Cook until just a little bit of sauce remains in the pan. When it is done, put scallions on top and then serve. Husband use to eat this a lot when he did his year over in Korea

spilt pea soup

2008-07-15T07:44:00.001-07:00

INGREDIENTS
2 cup chopped onion
2 teaspoon oil
2 pound dried split peas
2 pound ham bone and meat
salt and pepper to taste
DIRECTIONSIn a medium pot, saute onions in oil. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

almond crusted chicken

2008-07-15T07:40:00.001-07:00

seasoned breadcrumbs

almonds

I forgot this recipe LOL I will try and make it this week and rememeber it...

the roasted asparagus you see is from the recipe below

roasted asparagus or carrots

2008-07-15T07:39:00.000-07:00

heat oven to 400 in baking pan place a bunch of asparagus (washed and trimmed) drizzle olive oil over it and add salt and pepper. back about 15-20 min you can also do carrots this way but you need to let the carrots cook longer.

Stuffed Jalapenos

2008-07-15T07:38:00.000-07:00

My husband loves to take this when he goes hunting.
about 20 whole jalapeno peppers
6 oz of cream cheese
1 cup of cheddar cheese
2 green onion sliced
Rinse and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. (Use gloves because the oil from the peppers are very hot!)Stuff each pepper with cheese mixture. Place on baking sheet and bake at 350 for about 40 min

BBQ Ribs

2008-07-15T06:48:00.000-07:00

2 slabs baby back ribs (about 3 pounds)

salt and freshly ground black pepper

Thyme

Olive oil

Cooking Instructions

Preheat oven to 250 degrees F. Put 2 slabs of baby back ribs (about 3 pounds) on a baking sheet. Season the 2 slabs of ribs with salt, pepper, fresh thyme and some olive oil. Place them in the oven and bake -- low and slow -- for 2 1/2 hours.

Baste the ribs with your favorite BBQ sauce and let them continue cooking, basting once every 15 minutes until the 2 1/2 hour cooking time is finished. When the ribs are cooked, take them out of the oven. Cut ribs straight through on an angle.

Chicken Skewers

2008-07-15T06:40:00.000-07:00

chicken breasts cut into strips

marinade:

2 tbsp soy sauce

1 tsp garlic powder

1 tsp dried basil

½ – 1 tsp cayenne pepper (try 1/2 tsp the first time you try these..very spicy!)

lime juice from ½ lime

black pepper

Add soy sauce, garlic powder, dried basil, cayenne pepper, olive oil, lime juice and black pepper. Seal bag and incorporate. Allow to marinade for at least ½ hour.Be sure to wash your hands after handling raw chicken.Fire up your grill on high!Place chicken skewers on grill. Because they are so thin, they cook fast. About 3-4 minutes per side.wrap the skewers in aluminum foil for a few minutes right after they come off the grill, so they steam a little and get extra juicy

Beef BBQ skewers

2008-07-15T06:39:00.001-07:00

2 cup red wine vinegar
1/4 cup of soy sauce
3 tablespoons coarsely chopped garlic
2 tablespoons honey
2 tablespoons olive oil
2 tsp. black pepper
2 tsps. Worcestershire sauce
2 tsps. A1 sauce
1/2 tsp. salt
1 tablespoon of crushed pepper or cayenne pepper
2 LBS sirloin steak, jerky style
In a large bowl, mix red wine vinegar, soy sauce, garlic, olive oil, honey, pepper, salt, Worcestershire sauce, A1 and cayenne pepper.Add steaks marinade turn to coat. Chill 30 min to 1 hour or up to 24 hours
Pierce onto skewers and grill.
Don't you just love meat on a stick :)

Egg Rolls

2008-07-15T06:38:00.000-07:00

1 lb. Ground beef
1 Cup Bean sprout
1 can water chestnuts
Cabbage(green)length/z cut
small onion
Brown and drain ground beef, add onions S&P, add a dash of soy sauce (taste test) add w/c boil cabbage put in cabbage & bean sproutsmix everything, cool squeeze out H2O wrap use h20 at end of eggroll wrapers don't get to wetDon't place touching on plate, can cook right away or precook before freezing

Lumpia

2008-07-15T06:37:00.000-07:00

1 lbs Ground Pork
Chopped Onion(med)
1 carrot(med)
3 Stalks Celery
S&PMix, wrap and deep fry or bake until brown

Les Oeufs Jeannette

2008-07-15T06:36:00.001-07:00

one of our favorites

Stuffing

6 jumbo eggs boiled and shelled
1 tsp chopped garlic
2 TBLS fresh chopped parsley
2 to 3 TBLS of milk
1/4 tsp S n P
2 TBLS olive oil
Dressing
2 to 3 TBLS leftover egg stuffing (from above)
4 TBLS extra-virgin olive oil
1 TBLS Dijon-style mustard
1 TBLS water
Split eggs lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.Heat the olive oil in a skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are browned on the stuffed side.To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Place dressing on plate top with eggs as shown on photo above, and serve lukewarm.Serve with french bread
very easy to make and great for all those easter egg left overs.

Burritos and Rice

2008-07-15T06:33:00.000-07:00

Rice:
1/2 cup white rice
1 tsp canola oil
3/4 - 1 cup chicken broth
1 1/2 tbsp favorite salsa
Pico de gallo:
1/2 - 3/4 cup diced tomatoes
1/2 cup chopped onion
1/2 cup cilantro leaves
1 tbsp diced jalepeno
few sqeezes of fresh lime
dash salt
few cracks of pepper
Burrito:1 burrito sized flour tortilla
3 - 4 tbsp shredded cheese (Monterey Jack & Cheddar)
1/2 cup chopped grilled chicken or beef
2 tbsp pico de gallo
2 tbsp rice2 tbsp black beans (drained)
Add 1 tsp canola oil to a saucepan over medium-high heat.
Add rice, low sodium chicken broth and salsa.Bring mixture to a boil. Stir and cover. Turn the heat down to low and allow to cook for 17 minutes. Do not lift the lid or stir during cooking. Makes 1 1/2 cups rice.
Chop onion, tomato, cilantro leaves and jalepeno. Stir together and add lime, a dash of salt and a few cracks of black pepper to make pico de gallo. Makes about 1 cup pico de gallo.To assemble the burrito:
Slightly dampen tortilla with water. Start with a layer of shredded cheese. Add a layer of chicken. Top with pico de gallo. Add layer of rice. Top with black beans. Finish with another layer of shredded cheese. With damp hands, fold over the sides of the tortilla and roll up. cook over medium heat on the stovetop in a non-stick skillet until golden. Serve with guacamole and your favorite hot sauce

easy fried rice

2008-07-15T06:32:00.001-07:00

3 cups of cold rice
about 1 cup of frozen peas and carrots
3 eggs beaten soy sauce
olive oilcooked shrimp or whatever meat you feel like using
add about 1-2 tbls of oil to pan
add peas and carrots cook for about 5 min
add rice and soy sauce (add as much or as little as you want)push some of the mixture out of the way and add your eggs to one side and cook. when eggs re done cooking mix and add your meat (shrimp in my photo) until meat is warm and now you're all done and ready to eat

stuffed mushrooms

2008-07-15T06:30:00.000-07:00

requested by middle child
Ingredients:
1 pound medium-sized fresh mushrooms
3 ounces cream cheese, softened
1 cup deviled ham
1/2 cup soft bread crumbs
1 teaspoon onion powder
1/4 tsp garlic powder
1/4 teaspoon black pepper
2 tablespoons butter, divided
Directions:
Rinse, pat dry and remove stems from mushrooms and set aside. Chop enough stems to make 1/2 cup; reserve for later use. In medium bowl, combine cream cheese, deviled ham, bread crumbs, reserved chopped stems, onion powder and black pepper. In a saucepan, melt butter. Lay out all mushroom caps on paper towel, tops up. Brush with melted butter. Mound stuffing into each cap. Place in shallow glass baking dish and flatten stuffing mound slightly with spoon. Bake in preheated 350 degrees oven about 20 minutes

Cashew Chicken

2008-07-15T06:28:00.000-07:00

3 Chicken breast cut up into bite size pieces
1/2 soy sauce
1 TBLS cornstarch
mix and marinate overnight
next day
add a little oil and brown chicken add 1 1/2 cups of cashews
saute..
1/2 cup celery
1/2 cup green or red or yellow peppers
1/2 cup onion
cook until soft, add
garlic (as much as you like)and 1 tsp ginger rootcook for about 2 min server over rice and with lo' main noodles

shrimp wontons

2008-07-14T19:16:00.001-07:00

2 lg. pkg. cream cheese, softened
1 can shrimp, chopped
2 green onions, chopped
2 pkg. won ton skins
Oil
Mix cream cheese, shrimp and onions until well blended. Lay out wonton skins on flat surface - wet edges with water. Place 1/2 teaspoon mixture in center; fold edges (getting all air out) to make a triangle. Wet edges again and fold sides up to the point. Brown in hot oil.you can also freeze 1/2 the mixure for later use.

crab wontons

2008-07-14T19:15:00.001-07:00

1 pkg. wonton skins
1/4 lb. crab (fake crab works great)
1 tsp. Worcestershire sauce
1-2 drops Tabasco
4 oz. softened cream cheese
1/4-1/2 tsp. garlic powder
Oil for fryingMix crab, cream cheese, Tabasco, garlic and Worcestershire. Place 1/2 teaspoon of mixture in a wonton skin. Lay out wonton skins on flat surface - wet edges with water. Place 1/2 teaspoon mixture in center; fold edges (getting all air out) to make a triangle. Wet edges again and fold sides up to the point. Brown in hot oil.

Mom's Crab Soup

2008-07-14T19:13:00.002-07:00

When you smell a certain smell does it remind you of anything? My home smell is crab soup! Born and raised in Baltimore Maryland... I LOVE THIS SOUP!!
Just made this last night with left overs to freeze.
1 lb of crab (picked) add claws if you can but if not its OK (don't count the claws as part of the lb.)
1 lb. of mixed frozen vegetables ( I like peas, corn and green beans)4 potatoes peeled and cubed into bite size pieces
1/4 head of cabbage (cut thin)
1-2 cans of v-8 ..this really depends on how much liquid you like.
pepper and old bay to tasteadd celery and onion if you want...cook in large pot on stove top until potatoes are done.This is more direction then I got from my mother. Now I know how my kids feel when they ask me for recipes and I say a handful of this and few pinches of that. Thanka Ma!

crab chowder

2008-07-14T19:13:00.001-07:00

3 Tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3-4 Tablespoons flour
4 cups fresh corn (6 ears--but frozen is okay )--2 cups pureed till smooth and 2 cups left whole
3 cups chicken stock
2 potatoes, cubed1 cup heavy cream (or substitute buttermilk)½ pound backfin crabmeat, picked clean of shells (or use canned backfin)
Melt butter and sauté onion and celery. Sprinkle with flour and heat, stirring, until bubbly. Stir in pureed corn and stock, bring to a boil, and whisk until thickened. Add the potatoes and simmer 15 minutes until the potato is tender. When 15 minutes from serving, stir in cream or buttermilk, crab, and corn and season with salt and pepper. Bring just to boil, then lower heat and simmer 5-10 minutes. Ladle into bowls and garnish with chopped celery leaves.*I don’t really care for celery that much so I use carrots, diced

Crab Rangoon

2008-07-14T19:11:00.000-07:00

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA chream cheese, softened
1/4 cup thinly sliced green onions
1/4 cup Light Mayonnaise
12 won ton wrappers
Procedures:PREHEAT oven to 350°F. Mix crabmeat, cream cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.For Mini Crab Rangoons:Use 24 won ton wrappers. Gently place 1 won ton wrapper in each of 24 miniature muffin cups sprayed with cooking spray. Fill evenly with crabmeat mixture and bake as directed. Makes 12 servings, two appetizers each.

Crab Dip

2008-07-14T19:06:00.002-07:00

2 ounces cream cheese
1 tablespoon mayonnaise
1/4 cup sour cream
1 tablespoon butter, softened
1/4 teaspoon seasoning salt
1/8 teaspoon paprika
4 teaspoons onions, minced
4 teaspoons green peppers, minced
1/4 cup mozzarella cheese, shredded
1 (6 ounce) can crab meat
Mix cream cheese, mayo, sour cream, and butter until smooth.Blend in salt and paprika.Stir in onion, green pepper, cheese, and crab meat.Bake at 350F for 10-15 minutes, until bubbly serve with corn chips or toasted french bread or whatever you like. We love having this when we have company over...it's always the first to go

Macaroni & Cheese with white sauce

2008-07-14T19:03:00.000-07:00

requested by middle child HilderBRAT
6 oz (1 1/2 cups) of elbow macaroni
4 TBLS of butter, divided1 small onion
3 TBLS flour2 cups milk
salt and pepper
1 1/2 cups shredded sharp cheese or more if you likeheat oven 325 degrees.Cook macaroni in boiling water until tender.Heat 1 TBLS of butter in skillet. Saute onion until tender.Combine flour, remaining butter, milk salt and pepper in saucepan. Cook and stir on med heat until smooth and creamy. Add onion, stir and mix.Layer half of macaroni in baking dish, add 1/2 of cheese. Add the rest of the noodles. Pour on white sauce. Top with remaining cheese. Bake at 325 for 30 min.

crab cakes

2008-07-14T19:02:00.000-07:00

I was born in Maryland, I really love crab cakes and make them often. below is my recipe for them
1 lb. back fin crab meat
2 slices bread (no crust)
2 tsp Parsley
2 tbsp. mayonnaise
1 egg
1/2 tsp mustard
1 tsp. or more Old Bay Seasoning
Put crab meat in bowl. Shake salt on. Break up bread. Add some parsley to taste. Melt the butter. Add egg, seasoning and mayonnaise. Mix. Shape into patties. Put some oil in a frying pan (medium heat) and fry up until brown on both sides. sometimes we just eat them as is and other times we put them on a potato bun

Spanish Rice

2008-07-14T19:00:00.001-07:00

2 tablespoons olive oil more if needed
1 onion, chopped fine
1 garlic clove, minced
1 red pepper chopped fine(or what ever pepper you like)
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano1 teaspoon salt*
Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.In a large skillet brown rice in olive oil, medium/high heat.Add onion, pepper and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
* brown the rice uncomfortably long - until it's about to burn and add a squeeze of lemon at the end.you can add meat like kalbaska sausage or any other meat, cut in small pieces

Corn Spoon Bread

2008-07-14T18:58:00.000-07:00

1 can of cream corn (about 15 0z)
1 Cup self-rising cornmeal*
1 tsp baking powder
1 cup sour cream
2 eggs, beaten
1/2 vegetable oil
Mix together cor, cornmeal, baking powder, sour cream and eggs. Heat oil until hot and pour slowly into corn bread batter. Pour mixture into 1 1/2 quart making dish. Bake at 375 for about 35-40 minyou can mix in a small can of green chilies or some jalapenos with the batter if you want.*
I looked the below information up since I know self-rising cornmeal might be hard to find in some areas.
What is Self-Rising Corn Meal?Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour.
How can I make Self-Rising Corn Meal from corn meal?For one cup of self-rising cornmeal:1 tablespoon baking powder1/2 teaspoon salt3/4 cup + 3 tablespoons Corn Meal

Shrimp Creole

2008-07-14T18:57:00.000-07:00

1 large white onion, chopped (or whatever kind you like)
1 large green pepper, chopped
2 celery stalks, chopped
1 can (14.5 ounces) diced tomatoes, undrained
1 8 oz can of tomato sauce
2 cloves of garlic, minced
1 TBLS parsley
1 bay leaf
about 4 dash cayenne pepper, (or to taste)
salt and pepper to taste
1 pound of cooked shrimp (or cooked chicken)hot rice
heat pot with a little olive oil and chopped onion, pepper and celery. Cook on med for about 10 min. Add undrained tomatoes, tomato sauce, garlic, parsley, bay leaf, cayenne pepper, salt and pepper. Cover and cook about 20 min or until soft. Add shrimp the last 5 min. Serve over hot rice