Saturday, January 29, 2011

Fried Rice Cakes

Pictured w/Mango/Pineapple Salsa
Pictured with Enchilada sauce and sour cream

Frying oil
4 cups cooked rice
1/2 cup cilantro, chopped
1/4 cup scallions, chopped
1/4 red onion, chopped
1/2 cup seasoned bread crumb, plus 1 cup
4 eggs, beaten
salt and pepper, to taste

In large skillet, heat oil on moderate temperature.  Beat 3 eggs in small bowl.  Place 1 cup bread crumb in large bowl or dish.  In large bowl combine rice, cilantro, scallions, 1/2 cup bread crumb, 1 egg, salt and pepper.  Roll into patties.  Dip patties into egg and then into bread crumbs, coating.  Place into hot oil and brown on both side.  Remove from pan, covering while cooking remaining patties.

1 c mango, cubed
1 c pineapple, cubed
1/4 c cilantro
2-3 Tbs red onion, chopped
2 Tbs lemon juice, fresh
salt, pinch

White Bean Puree with Artichoke Hearts

1 can white kidney beans, with juice
1 stick butter
3 garlic cloves, chopped
1 lemon, juiced and rind
1/4 cup grated cheese, plus extra for topping
1/2 tsp chicken base. (bouillon)
1/2 cup water
1 can Artichoke hearts, drained
Fresh parsley
scallions, chopped
1 lb spaghetti or favorite pasta

Add butter to medium sauce pan, melt on low/med heat.  In blender, combine beans with juice, garlic, lemon juice, grated lemon rind, grated cheese, chicken base and water.  Blend until completely pureed.
Add mixture to melted butter in saucepan.  Add artichoke hearts and simmer for 10-15 mins, stirring.  Serve on top of favorite pasta.  Garnish with fresh parsley and scallions.  Top with grated cheese.

Fried Plantains

1 Green Plantain
fry oil
1 Tbs salt
1 cup water

In large skillet heat frying oil.  Slice plantains approx. 1/2 inch thick.  Place into hot oil, brown then flip.  In medium size bowl combine salt and water.  Soak plantains for about 1 minute.  Remove from water.  On a flat surface place down wet plantain.  Cover with small flat dish, pressing to flatten plantain.  Return to frying pan, browning on both sides.  Drain on paper towels. Salt

Sauteed Beef Liver and Onions

2 lbs Beef Liver
1/2 cup flour
1/2 cup seasoned bread crumb
1 egg, beaten
salt and pepper, to taste
1 small onion, chopped
3 garlic cloves, chopped
8 ozs. sliced mushrooms
1/4 cup cilantro, chopped
favorite cooked rice

In large frying pan, heat frying oil. Add onions and garlic,  Drain liver, pat dry with paper towels.  Mix flour and bread crumb in bowl.  In small bowl, beat egg.  Dip liver into egg and then into flour/bread crumb mixture.  Place into frying pan, season with salt and pepper, brown then flip and brown opposite side.  Remove from pan, cover and reserve.  Add mushrooms to frying pan, soften.
Add cooked rice to frying pan using grease, stir.  Add cilantro, salt and pepper to taste.  Stir

Pressed Cuban Pulled Pork Sandwich

Shredded Seasoned Pork Shoulder
2 slices baked ham
2 slices sharp Swiss Cheese
Sliced pickle
Cuban Bread (or other sub roll)

Build sandwich using all ingredients.  Press in Panini Press.  If you do not have a panini press then you can use a frying pan with weights.  On moderate temperature heat oil/butter.  Add sandwich and cover with a flat dish add heavy weight to top of dish, pressing sandwich.  Hold for 2-3 mins then flip sandwich and repeat.

Philly Cheese Steak

2 lbs Rib Eye Steak, thinly sliced
8 ozs fresh mushrooms
1 small onion
salt and pepper, to taste
Provolone cheese, approx. 1/2 lb
Favorite Bread, toasted

Directions:  In large skillet, saute onions, mushrooms, salt and black pepper until halfway cooked.  Add meat and saute until almost fully cooked, stirring.  Add to sub roll, top with slices of cheese.  Place in toaster oven (full size oven will work too), toast until slightly brown and cheese is melted.

Vegetable Egg Rolls

1 pkg egg roll wraps
8 ounces bean sprouts
2 carrots, diced
1/2 onion, diced
1 inch chunk fresh ginger, chopped fine.
4 garlic cloves, chopped
2 cups cabbage, shredded
1 lime, juiced
1/2 cup cilantro
4 Tbs Oyster Sauce
4 Tbs sweet chili sauce
salt, dash

In large bowl mix all ingredients, thoroughly.  Place heaping Tbs of mixture into center of wrap.  Fold up one corner of wrap over mixture.  Fold over sides of wrap and tightly roll completely closing to create your egg roll...repeat.  Fry in deep skillet in heated oil, browning on both sides.  Serve with dipping sauce.

Apricot Dipping Sauce:  2 parts Apricot Jelly, 1 part apple sauce.

Bean Sprout, Cucumber and Cilantro Sandwich

Pictured is my Fried Chicken Cutlet (See recipe on blog)
Any meat will work with these fresh ingredients
(Turkey, Ham or Pork)
Bean Sprouts
Fresh, peeled Cucumber
Blue Cheese Dressing
Toasted Sliced Bread

White Chicken Chili

3 large chicken breast, trimmed
2 cups water
1 small onion
3 garlic cloves, chopped
1 cup enchilada sauce
1 can creamed corn
1 pkg Taco seasoning mix
1/2 cup cilantro, chopped
1 cans white beans, with juice

In large pot saute onion and garlic in frying oil over medium heat for 5 mins.  Add water and chicken, stir.  Boil until chicken is fully cooked, remove from pot and place on cutting board to chop and shred.    To large pot, add enchilada sauce, corn, seasoning mix, cilantro and beans, stir and simmer on low.  Chop and shred chicken into small pieces and add to pot.  Simmer until thick.  Serve with chips and dollop of sour cream.

Garnish: Corn Chips, Mexican cheese blend, Jalapeno peppers and sour cream

Bacon Wrapped Chicken Livers

Bacon Wrapped Chicken Livers 
(drizzled with a balsamic reduction and Goat Cheese)

1 lb Chicken Livers
1 cup seasoned bread crumb
1 egg, beaten
dash salt
1 lb bacon
frying oil
salt, to season

Directions:  Rinse chicken livers, drain.  Add bread crumbs to dish.  Add beaten egg and salt to bowl, add Chicken Livers and mix.  Slice bacon strips in half.  Roll each piece of Chicken liver into bread crumb, then wrap 1/2 piece bacon strip around chicken liver.  Fry in frying pan in oil on medium heat until brown, then flip and brown opposite side.  Place on paper towel to drain excess oil.  Serve on bed of rice or just as an appetizer on toothpicks.  Drizzle with Balsamic Reduction Sauce then Garnish with Goat Cheese and sliced Scallions.

Garnish: Goat Cheese and Sliced scallions

Balsamic Reduction:
1/2 c Balsamic Vinegar
2 Tbs Brown Sugar
1 Tbs onion, chopped
1 garlic clove, chopped
( In small saucepan, add all ingredients.  Simmer on low until onion is cooked and soft.  Add to blender and puree until smooth texture.  Return to saucepan and continue to simmer until sauce is thick.  (Liquid should be about, cut in half)  Recipe will yield approx. 1/4 cup.  Recipe can also be doubled and used on chicken, pork or fish.


Wednesday, January 26, 2011

Caramel Popcorn

  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 5 quarts popped popcorn

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Saturday, January 22, 2011

Chicken Marsala


 4 skinless, boneless chicken breast halves  1/4 inch thick
1/2 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
4 tablespoons olive oil
1 tsp chicken bouillon
1 cup sliced mushrooms
1/2 cup Marsala wine

In a dish or bowl, mix together the flour, salt, pepper. Coat chicken pieces in flour mixture.
In a large skillet, melt butter and oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and bouillon, wisk.  Cover and simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.  Serve over favorite pasta, preferably spaghetti.
Can also be served over mashed potatoes.

Thursday, January 20, 2011

Scratch Drop Biscuits

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon white sugar
  • 1/2 cup chilled butter, diced
  • 1 1/4 cups whole milk

Preheat oven to 450 degrees.  Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.  Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Five Cheese Mac and Cheese

1 1/2 cups dry elbows (or favorite)
1 1/4 cups milk
1/2 lb shredded Velveeta
1/2 lb American Cheese
4 Tbs Parmesan, grated
4 Tbs Roman, grated
2 Tbs Asiago, grated
2 Tbs butter
1/2 tsp chicken bouillon
salt, to taste

In small sauce pan add 1 1/2 cups of elbows to boiling water, cook al dente, drain.  In same pan
combine milk, Velveeta, american, Parmesan, Roman Asiago cheeses, butter, broth and dash salt.  Simmer on low until all cheeses melt, stirring.  Add drained pasta to melted cheeses, stir and serve.

Wednesday, January 19, 2011

Pasta E Fagioli

2 Tbs olive oil
1 lb ground beef
salt and pepper, to taste
3 cloves garlic, chopped
1 small onion, chopped
2 ribs celery, chopped
1/4 cup red cooking wine
2 dry bay leaves
1 (28 0z) can crushed tomatoes
1 can beef broth
1/4 c fresh basil
1 can Cannellini Beans (white kidney) with juice
1/4 c grated cheese, plus more for topping.
1 cup Ditalini Pasta or Elbows (I use gluten free pasta)

1.  In large skillet heat oil med heat, saute beef until brown. Season with salt and pepper, to taste.
2.  Add garlic, onion and celery. Saute until soft.
3.  Add cooking wine, scrapping bottom to deglaze pan.
4. Add basil and bay leaves, stir
5. Add crushed tomatoes and broth, stir and simmer.
6. Cook pasta in boiling water, (on the harder side).  Drain and add to skillet. 
7. Add beans, with juice and grated cheese, stir.
8. Season with salt and pepper, as needed.

This is a thicker version made with shell pasta.

Mini Corn Dogs (Baked "not fried")

1 box 8.5 oz Jiffy Mix
1 egg
1/3 c milk or half and half
6 hot dogs, cut in half
velveeta cheese (opt) or other American Cheese
mini loaf pan, also can use mini cupcake pan

Preheat oven to 350 degrees.  In large bowl mix Jiffy mix, egg and milk.  Spray individual inside of loaf pan with non stick spray so corn dogs do not stick.  Spoon 1 tsp into each loaf or cupcake cavity.
Place half of a hot dog on top of batter, add cheese.  Top with additional batter.  Bake approx. 15 mins.
*Note: You may leave some batter off tops of corn dogs to create an open face corn dog.  Serve with favorite dipping sauce.

Stuffed Mozzarella Meatloaf

2 lbs ground beef, lean
1 small loaf (day old) Italian Bread
1 cup milk
2 eggs
1/4 cup ricotta cheese, whole milk
1 small onion, chopped
3 Tbs red or green bell pepper, diced fine
4 garlic cloves, chopped
1/4 c fresh parsley
1/4 c fresh basil
salt and pepper to taste
1 lbs fresh mozzarella cheese, sliced in 1/4 inch pieces

1/2 c canned tomato sauce, crushed
1/2 c ketchup
1/4 c brown sugar, unpacked
*Mix all these ingredients in small bowl, reserve

1.  Preheat oven to 350 degrees.
2.  In large bowl add broken pieces of Italian bread to milk.  Soak, then squeeze out milk from soaked bread.  Add bread back to bowl, pull apart.
3.  Add eggs, ricotta cheese, onion, peppers, garlic, parsley, basil, salt and black pepper and mix well.  Add ground beef to bread mixture, mix well.
4.  In large, pre greased baking dish spread out half meatloaf mixture.  Add mozzarella cheese on top, across the center of the mixture.  Layer remaining mixture on top.  Spread sauce mixture on top of meatloaf.  Bake to 165 degrees or about approx. 30 mins.  Let sit for a few mins before slicing.

Note:  Recipe can be made smaller or in larger baking dish to cook faster.  These can also be make into patties.

Tuesday, January 18, 2011

Fried Artichoke Hearts

1 can Artichoke Hearts, drained
1/2 cup seasoned bread crumbs
1 tsp dry basil
dash salt
1 egg, beaten
frying oil

Heat frying oil in frying pan.  In small bowl beat one egg.  In another small bowl add bread crumbs, basil and salt, mix.  Drop artichoke hearts into egg and then roll into bread crumbs, repeat with remaining artichoke hearts.  Place into hot oil and fry until lightly golden then flip to other side.  Drain on paper towel to soak up excess oil.

Beet and Banana Summer Smoothie

1  Jar drained sliced beets
1 ripe banana
2 cups Almond Milk (can also use Rice Milk)
2 cups ice

Add all ingredients in blender.  Blend until smooth.  Serve in large glass and garnish with mint leaf.

Serves 2-3

Stuffed Cranberry Pork Loin

1 Pork Loin
slice several slits across the length of Roast, then cover with Pork shake and bake
(store purchased or homemade)

Cubed stuffing mix (seasoned) 1 bag
1 can chicken broth
1/2 cup, onion (chopped)
1/2 cup celery (chopped)
3 cloves garlic
1/4 cup fresh parsley
1/4 cup fresh sage
salt and pepper, to taste    
8 ozs dried cranberries
1 beaten egg

Preheat oven to 350 degrees.  In large bowl, add stuffing mix and can of chicken broth.  Let sit until all juices are absorbed, fold.  Add remaining ingredients in large bowl with soaked stuffing mix, folding to combine all ingredients.  Fill into slits of pork loin.  Bake Uncovered in greased baking dish until interior temperature of Pork reaches 160 degrees.

Pistachio Pudding Coffee Cake

1 box (any) yellow cake mix
  (follow recipe on box)
1 small box instant pistachio pudding

¼ cup white sugar
¼ cup cinnamon
½ cup chopped walnuts or Pecans

Pour ½ batter in pan, sprinkle half sugar/cin mixture. 
Pour remaining batter, then sprinkle remaining sugar/cin
Mixture on top.  Bake

Oriental Mango Dressing:

2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced jalapeno pepper
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
2 teaspoons sugar
2 tablespoons lime juice
2 cups diced mango
2 cups rice wine vinegar
2 tablespoons sesame oil
1 cup canola oil
salt and pepper to taste

Blend in blender, chill

Fettucini Alfredo

Top picture is with Fried Artichoke Hearts  (See recipe: Fried Artichoke Hearts)


1 lb favorite pasta
1/2 cup butter
2 cups heavy cream or half and half
2 cloves garlic, chopped
1 1/2 cups grated cheese, plus extra for topping
1/4 cup fresh parsley, chopped

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Thursday, January 13, 2011

Play Dough

Recipe Below is for each color:

1/2 cup flour
1/4 cup warm water
1/2 tsp cream of tartar
1/4 tsp oil
1 Tbs salt
Food coloring
4 small bowls
4 large bowls

Recipe is for one (1) color:  To make four (4) colors you must quadruple recipe.
In each small bowl mix flour, tartar and salt.  In large bowls combine warm water, oil and food coloring.  (remember to drop different colors of dye into each large bowl to make different color balls of dough).  Add each dry ingredient bowls into colored water bowls.  Mix each color ball separately by hand and knead on counter.  Add extra flour, if needed and knead.

Thursday, January 6, 2011

Sweet Chili Asian Slaw

4 cups shredded cabbage
1/4 c Cilantro, chopped
1/4 c red onion, chopped
4 tbs brown sugar
1/8 c balsamic vinegar
1 1/2 tbs sweet chili sauce
salt and pepper to taste

In large bowl mix cabbage, cilantro and onion.  In small bowl mix sugar, vinegar, chili sauce, salt and pepper.  Combine into large bowl, mix well.  Chill   (Great to serve on hot dogs)

Tuesday, January 4, 2011

Hot Cocoa Mix

2 1/2 cups powder milk
1 1/4 cups confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup powdered non-dairy creamer

Combine all ingredients in large bowl.  Mix very well.  Add heaping tablespoons to hot water.  Adjust to your liking.  Add marshmallows, if desire.