Friday, July 27, 2018

mmLobster-Roll-Style Salmon Sandwiches

                                   Makes 8 sandwiches
In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun. Slideshow: Best Sandwiches in the U.S.

1/2       cup plain, low-fat Greek yogurt
 2         inner celery ribs with leaves, finely chopped
 2         tablespoons chopped chives 
2          tablespoons chopped flat-leaf parsley 
1          tablespoon fresh lemon juice 
Salt
 Freshly ground pepper 
1 -/2        pounds roast salmon, flaked (4 loose cups) 
8             hot dog buns 
Melted unsalted butter, for brushing 
Potato chips, for serving

1         In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

 2          Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.

Make Ahead

The salmon salad can be refrigerated overnight.

Sunday, July 15, 2018

Two Lip Smackin, Finger Lickin Barbeque Sauces ; A Shadow recipe

This is  a recipe my  dear friend and partner  put in drafts July 3rd 2016 , tried it this weekend and it is delicious  , my kids asked me to  share it with our readers  .
Surprise Shadow  , finger licking good

1          (16 ounce) can tomato sauce
1          (8 ounce) can tomato paste
2          tablespoons apple cider vinegar
2          tablespoons olive oil
2          tablespoons brown sugar
3          garlic cloves (crushed)
4          tablespoons onions (minced)
1          tablespoon Worcestershire sauce
1          teaspoon dry mustard
1           teaspoon cayenne
fresh ground pepper 

Directions:
Cook the garlic and onion until it's soft in olive oil, and then add all the rest of the ingredients. 2
Simmer on low for 20-30 minutes. 3
Keep stirring it often so it doesn't burn. 4
Note: 
refrigerate for a few days before you use it. This allows the flavors to blend and mellow.
Ingredients:
 2        cups ketchup
1         cup cider vinegar
1         cup water
1/4      cup soy sauce
1/4      cup molasses
2         tablespoons prepared mustard
1/4      cup honey
1/4      cup brown sugar
 1         tablespoon cumin
Sea salt and pepper to taste

Preparation:
Add all ingredients into a pot
Let cook for 2 hours on med-low heat until thick
Can store in refridgerator for up to two weeks
or use right away and prepare to lick your fingers.

Shadow ... we licked our fingers  yum , yum  good 

Sunday, July 8, 2018

Grilled Spatchcock Chicken with Corn Salad

 Total 1 hour  20 minutes                     Serves   4
Once you go spatchcock, you never go back! Removing the backbone with scissors ensures quick, even cooking, and this chicken’s spicy grilled flavor can’t be beat. 

2               tablespoons vegetable oil
1              package (0.85 oz) Old El Paso™ taco seasoning mix chicken
1              whole chicken (3 to 4 lb)
4              ears fresh sweet corn, husks removed, cleaned
2               tablespoons butter, melted
2               tablespoons fresh lime juice
1/4           cup chopped fresh cilantro leaves
2               green onions, thinly sliced SAVE $
1/4           teaspoon salt
1/4           teaspoon ground black pepper
Lime wedges

1          Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Set aside.
2         Place chicken, breast side down, on cutting board. Using kitchen scissors, cut along one side of backbone, starting at thigh and working up toward wing. Repeat on other side of backbone; remove backbone from chicken. Discard backbone, or reserve for making stock. Turn breast side up, and press down firmly on breastbone until chicken flattens. Brush chicken all over with oil mixture.
3         Place chicken on grill, breast side down, over medium heat. Cover grill; cook 8 minutes, then turn 90 degrees, and cook, covered, 8 minutes longer. Turn breast side up, and cook, covered, 11 to 17 minutes longer or until instant-read thermometer inserted in thickest part of thigh reads at least 165°F. Transfer to cutting board. Rest, tented with foil, 5 minutes. Carve chicken into 8 serving pieces.
4          Meanwhile, brush corn with melted butter. Place corn on grill. Cover grill; cook 12 to 14 minutes, turning occasionally, until browned in spots. Transfer to cutting board; let stand 5 to 7 minutes or until cool enough to handle. Cut kernels from ears of corn. Discard cobs. In medium bowl, mix corn kernels, lime juice, cilantro, green onions, salt and pepper. Serve chicken with corn salad and lime wedges.
 Tips :
Save the backbone and carcass of the chicken for stock. You can also save the corn cobs to make a corn stock for polenta, risotto, pasta or sauces.
Need some cheese in your corn salad? Stir in a little queso fresco.

Spending the summer on the lake   ... grilling  and cooking outside  is  easy  with no fuss or clean up  .
Enjoy

Friday, July 6, 2018

Salmon with Black Bean and Avocado Salsa

 Black Bean and Avocado Salsa
2               tablespoons lime juice
1/2           teaspoon ground cumin
1/2           teaspoon ground coriander
1/4           teaspoon salt
1               can (15 ounce) Progresso™ black beans, drained, rinsed
1               avocado, pitted, peeled and cubed SAVE $
1/4           cup chopped fresh cilantro leaves
4               green onions 
1               Salmon        or     4     salmon fillets (4 oz each), skin on
tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1               tablespoon vegetable oil
1               tablespoon chili garlic sauce
Lime wedges

1                Heat gas or charcoal grill. In large bowl, mix lime juice, cumin, coriander and salt. Stir in beans, avocado and cilantro; set aside.
2                Clean and brush oil on grill racks. Place green onions on grill over medium heat. Cover grill; cook 1 to 2 minutes on each side or until grill marks form. Transfer to cutting board; cool 5 minutes. Cut onions into slices, and stir into bean mixture; set aside.
3               In small bowl, mix taco seasoning mix, vegetable oil and chile garlic sauce. Rub flesh side of salmon with mixture. Brush oil on grill racks. Place salmon, skin side up, on grill over medium heat. Cover grill; cook 5 minutes. Turn salmon; cook 5 to 8 minutes longer or until salmon flakes easily with fork.
4               Serve salmon with Black Bean and Avocado Salsa and lime wedges.
 Tips :
To dice an avocado in its skin, cut in half and remove pit. Use paring knife to carefully cut a crosshatch pattern in the flesh of each half, then use a large spoon to scoop the flesh from the skin.
For best results when grilling fish, place fillets at a 45-degree angle to the grates of the rack so spatula slides easily underneath them. If the fillets are in line with the grates, the spatula will slide the fillet down the grates. If the fillets are perpendicular to the grates, the spatula will slide underneath them.

Monday, July 2, 2018

Spinach Dip in Bread Bowl

Prep :    20 Minutes         Total:   2 Hours            Serves :    10
Simple spinach dip in a bread bowl. Perfect for parties!

2            boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!)
1            cup regular mayonnaise (do not substitute!)
1            envelope onion soup mix (powder) (from 2 oz box)
1            container (16 oz) sour cream
2            cans (8 oz each) water chestnuts (chopped or diced)
3            Green onions (finely chopped)
1            loaf Hawaiian or sourdough bread

1         Soak both packages of frozen spinach in warm water to defrost.
2         Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.
3          Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion and water chestnuts. You may add as much mayo and/or sour cream to satisfy your taste. Mix well.
4          Cover and refrigerate overnight (or at least 2-4 hrs)
5          Hollow out a large, round loaf of Hawaiian Bread (or Sourdough), leaving at least a 2 inch wall. Place bread bowl on tray and pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)
6         Use another loaf of bread to tear more pieces with and place around bowl. (Try out different kinds of breads. My favorites are the sweet Hawaiian rolls and sourdough.)
7         Serve & enjoy!

TIP:
Because the only thing better than spinach dip is spinach dip in an edible bowl. We don’t know who first invented spinach dip, but man are we glad they did. Ditto with whoever invented the bread bowl. We love dip. We love bread. It’s a match made in appetizer heaven and it’s just that simple. Serve in a loaf of sourdough for a classic pairing, or go with a loaf of Hawaiian bread for a sweeter flavor. But no matter what bread you serve this in, you won’t have a crumb left over.

This recipe was given to me  by a  a salad maker at the Silver Legacy  hotel and casino in  Reno , Nevada . This recipe is delicious  ,  

Monday, June 25, 2018

The Little Black Train ...by Jake Mahood



Jake and his friend Dan found a little toy train and they thought it looked kind of evil. It actually gave them the creeps. They decided to destroy it to save the human race from being possessed by demonic toy trains. Since Jake and Sam's Dad wanted them to cut down some trees, they thought they could easily crush the train. But, it refused to be destroyed, so in desperation, Sam blew it up. It exploded with a bang into multiple, scattered pieces.  The boys thought that finally they had defeated it.  However, one by one, the pieces began to put themselves back together.  Eeeeeek!
 To be continued:

Sunday, June 24, 2018

Striped Bass with Tomato Fondue

6         large garlic cloves, unpeeled
2         tablespoons thinly sliced sage
Salt and freshly ground pepper 
1          tablespoon extra-virgin olive oil 
1          large shallot, minced 
2          pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges 
2           tablespoons unsalted butter 
1           tablespoon vegetable oil 
6           6-ounce wild striped bass fillets with skin, skin scored

1           Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper.

 2           In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.


 3          In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue.

Saturday, June 23, 2018


A special wish for an old and very dear friend,
With you I never need to hold back or pretend.
You always know and see clearly, everything on my mind.
You are genuine and wise and unfailingly kind.
In good times or sorrowful, our bond will endure.
Through tears and through laughter, 
It remains timeless and pure.
Though our friendship spans countries, all-embracing and vast,
You'll be in my thoughts and my heart to the last.
Enjoy your special day from beginning to end,
And know you are loved,
Sincerely, your friend.
 





PS:

Friday, June 22, 2018

Salmon with Mustard

3        tablespoons toasted wheat germ 
1        tablespoon yellow mustard seeds, crushed
 4        6-ounce skinless salmon fillets 
Salt and freshly ground pepper
 2-1/2      tablespoons Dijon mustard 
1-1/2        teaspoons dry mustard 
1                tablespoon canola oil

1              In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

2               In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.

Suggested Pairing
Fragrant Vermentino.

Monday, June 4, 2018

Pork Braised in Champagne Vinegar

Serves : 6
DAVID PAGE and BARBARA SHINN October 2008
Champagne vinegar, made from Chardonnay and Pinot Noir grapes, gets its rich, mellow flavor from being aged in oak barrels, like wine. David Page uses J. LeBlanc Champagne vinegar (available from lobels.com) to braise this luscious bone-in pork shoulder that's also flavored with cumin, coriander and mustard seed.    More Pork Recipes  

1         3-1/2-pound fresh picnic pork shoulder with skin 
3         garlic cloves, thinly sliced
 Salt and freshly ground pepper
 1/4     cup extra-virgin olive oil
2         cups thinly sliced shallots 
1        teaspoon ground cumin 
1        teaspoon ground coriander 
1        teaspoon powdered mustard 
3/4      cup Champagne vinegar 
2         cups dry sparkling wine 
2         cups chicken stock 
2         large sage sprigs 
1         pound red grapes, stemmed 
2         tablespoons unsalted butter 
2          tablespoons chopped flat-leaf parsley 
2          tablespoons snipped chives

1      Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.

 2         In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes. Transfer the pork to a plate.

Step       Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add the vinegar and scrape up any browned bits from the bottom of the casserole. Add the wine, stock and sage and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.

 4     Carefully transf  er the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley and chives. Slice the pork and serve with the vinegar sauce.
TIP:
The pork can be refrigerated in its braising liquid, sliced or unsliced, for up to 2 days. Reheat gently before serving.
Suggested Pairing

To drink with this dish, consider a good rosé Champagne.

Saturday, June 2, 2018

Cajun-Style Pork Burgers

Serves : 4
l  add  scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy  Cajun-flavored burger.     
1-1/2     pounds ground pork
 2         scallions, thinly sliced 
1          tablespoon finely grated fresh ginger 
1          large garlic clove, minced 
1-1/2     teaspoons Asian sesame oil
 Kosher salt and freshly ground pepper
 4        hamburger buns, split 
2        cups coleslaw mix 
2        teaspoons rice vinegar 
1        teaspoon soy sauce

 1         Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.

2               Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.

 3             Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
Serve With
Sriracha and mayonnaise.
This is a favorite at the Carano house  , we have to triple  it  add fries .

from  Nanook's Knights

Thursday, May 31, 2018

Seafood Chowder

Total Time      1 hour 30 minutes                 Serves : 8
1/4           cup canola oil 
1              yellow onion, coarsely chopped
 5             garlic cloves, smashed 
2              large ancho chiles, seeded and torn into large pieces 
1              teaspoon fennel seeds 
1              cup dry white wine 
1              28-ounce can crushed tomatoes
1             cup 2-percent milk
 2             dozen cherrystone clams, scrubbed 
Salt and freshly ground pepper
 1              pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces 
1              small red onion, finely chopped 1             celery rib, finely chopped
1             fennel bulb, finely chopped 
1              10-ounce package frozen corn kernels, thawed 
1-1/2        teaspoons smoked sweet paprika 
1               pound skinless halibut fillet, cut into 1-1/2-inch cubes 
1              pound shelled and deveined medium shrimp
 Oyster crackers or crusty bread, for serving

1           In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crushed tomatoes and 4 cups of water and bring to a boil. Cook over moderate heat until the vegetables and anchos are very tender and the broth is slightly reduced, about 15 minutes. Stir in the milk.

 2           Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.

3           Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit. Chop the clams. Pour the clam cooking broth into a bowl and let the grit settle, then add the broth to the soup, stopping before you reach the grit at the bottom. Season the soup lightly with salt and pepper.

 4          Rinse out the pot and wipe dry. Add the remaining 2 tablespoons of oil to the pot and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the red onion, celery, chopped fennel and corn. Add the paprika and cook over moderate heat, stirring until the celery is crisp-tender, about 7 minutes. Add the soup and bring to a boil.

 5            Add the halibut, shrimp and chopped clams to the soup and simmer until the halibut is white and the shrimp are pink, about 5 minutes. Season with salt and pepper. Serve the soup in shallow bowls with oyster crackers or crusty bread.

TIP:
This dish  can be prepared through Step 4 and refrigerated overnight.
Suggested Pairing
Round, full-bodied Viognier.


Sunday, May 27, 2018

Chocolate Cake

This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving.  I  acquired the recipe from my sister-in-law (Mamie  L.)  who got it from her mother. 

2         cups all-purpose flour
 2        teaspoons baking powder 
2         teaspoons baking soda 
1         teaspoon salt
 2        cups sugar      4 ounces unsweetened chocolate
 6        tablespoons unsalted butter  
1         teaspoon pure vanilla extract 
2         eggs, lightly beaten 
Chocolate Frosting (recipe below)

 1          Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

 2         In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.

 3         Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.

 4          Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.
Chocolate Frosting :
1-1/3      cups heavy cream
 1-1/2      cups sugar 
6                ounces unsweetened chocolate
 1              stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt

1        In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.

 2        Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes. Use at once.

Wednesday, May 23, 2018

BBQ Boneless Country Ribs

Prep   :10 Minutes     Total : 1 Hour  50 :Minutes       Serves : 4
The secret behind these easy-to-eat boneless ribs (and why they’re  one of our most popular dishes  of all time) is the quick homemade barbeque  boneless ribs.

3-4            pounds  boneless pork country-style ribs
2               tablespoons olive oil
1/2          teaspoon seasoned salt
1/2          large onion, sliced
1-1/2      cups water
1              cup ketchup 
1/4          cup Worcestershire sauce
1              teaspoon chili powder
2              dashes red pepper sauce

1          Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes.

2         Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit.

3           After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful.

4            Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately.
About thos dish :
Boneless country-style pork ribs can be found right next to pork chops in your grocery store. For an easy make-ahead freezer meal option, split recipe between two pans and freeze one for later. This recipe also multiplies well to feed a crowd. Before you start basting, reserve some of your BBQ sauce to serve hot at the table with the finished ribs. If needed, cover ribs with foil for the final 30 minutes of cooking to keep them from drying out. Continue to baste every 15 minutes. When the ribs are done, they look all glazed and wonderful. And you can’t even imagine how good they smell .

Monday, May 14, 2018

Creole Shrimp Dogs

 Prep :15 Minutes        Total : 15 Minutes         Serves :  4
You know those  evenings  when you don’t want to cook but you don’t want to order takeout either? Enter these chili garlic shrimp rolls; you can make in less  tan a hour  . They are deliciously good.

1/2                pound  cooked salad shrimp
1/4               cup coarsely grated carrots
1/4                cup thinly sliced radishes
1/4               cup chopped celery ribs
1/4               cup chopped celery leaves
1/4               cup mayonnaise 
2                   teaspoons chili garlic sauce
2                   teaspoons soy sauce
1/4               teaspoon salt
1/8               teaspoon pepper
4                  hot dog buns, sliced

1            In large bowl, stir shrimp, carrots, radishes, celery, celery leaves, mayonnaise, chili garlic sauce, soy sauce, salt and pepper until well combined.
2            Spoon mixture evenly into hot dog buns. Serve immediately.
 Tips :
Shrimp mixture can be made ahead and kept in an airtight container in the refrigerator for up to 1 day.

Swap hot dog buns for your own favorite split bun, such as hoagie rolls or brioche rolls.

Wednesday, May 2, 2018

Food & Wine mad genius tips ----Instant Ice Cream

Beautiful  & hot weather is  almost upon us  ...we will bring you  more  Food & Wine mad genius tips  that's  tasty and easy .

                                   Enjoy !!!!

Monday, April 23, 2018

Cajun Shrimp Pastalaya

Prep        15 Minutes     Total       45 Minutes     Serves  6
What’s pastalaya? It’s everything you love about classic Cajun jambalaya—Andouille sausage, fresh shrimp, the kick of Cajun seasoning—with a hearty pasta twist. If you’ve made one-pot spaghetti so many times you can’t see straight, this perfectly spicy one-pot pasta is here to get you out of that shrimp pasta rut

1          tablespoon olive oil
1/2      pound  Andouille sausage, sliced
1/2      white onion, diced 
1/2      cup diced celery
1         can (14.5 oz) Muir Glen™ Organic Diced Tomatoes or tomatoes of you choice)
1         pound  penne pasta
1         tablespoon Cajun seasoning
3         cups chicken stock
1         pound  large shrimp, peeled and deveined 
Salt and pepper
Fresh parsley, for garnish

1          Add 1 tablespoon of olive oil to a large Dutch oven over medium heat. Add sliced sausage, white onion and celery to pan and cook 3 to 4 minutes until veggies soften.

2        Meanwhile, peel and devein the shrimp. Tip: use a small paring knife or kitchen shears to cut down the back of the shrimp and wash out the vein. Leave tails on and set aside.

3        Add tomatoes, penne pasta, Cajun seasoning and chicken stock to the Dutch oven. Bring mixture to a simmer and reduce heat to low. Cover and simmer for 6 minutes.
4         Stir well, then replace lid and cook for another 4 minutes. At this point, the pasta will be mostly cooked and most of the liquid absorbed.
5       Add the peeled and deveined shrimp to the pan and stir to combine. Cover and cook 3 minutes more.

6       Remove lid and give everything a good stir. Taste the pastalaya and season with salt and pepper to your liking. Garnish with fresh parsley.

If at any point the dish looks dry, add more water or stock to the pot. The pot should never be completely dry.
 Tip :

There are many Cajun seasonings in most stores these days. You can use any that you like for this dish. Some have more salt than others, so be sure to taste the pasta after it cooks and only season with salt before serving.

Monday, April 16, 2018

Oven-Braised Short Ribs with Pasilla-Tomato Mole

Total  Time       4 HOURS          Serves : 6

1/4        pound pasilla chiles—stemmed, seeded and rinsed
 Boiling water 
2            unripe medium green tomatoes, cored 
1/2        cup plus 1 tablespoon extra-virgin olive oil 
1           onion, finely chopped
 5          garlic cloves, minced 
1           tablespoon minced oregano 
1/2        cinnamon stick (1-1/2 inches) 
5           allspice berries
 3          whole cloves
 Kosher salt 
Pepper 
1-1/2       tablespoons white vinegar 
8          10-ounce English-cut beef short ribs (cut between the ribs) 
1-1/2     cups beef stock or low-sodium broth

 1    In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.

 2    Meanwhile, roast the tomatoes directly over an open flame or under a broiler, turning occasionally, until charred in spots and just starting to soften, 5 to 8 minutes. Transfer to a work surface and let cool slightly, then coarsely chop.
 3    In a large saucepan, heat 1/4 cup of the oil until shimmering. Add the chopped tomatoes, onion, garlic, oregano, cinnamon stick, allspice, cloves and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and saucy, 8 to 10 minutes. Let cool slightly; discard the cinnamon.
 4    Drain the chiles, reserving 2 cups of the soaking liquid. Add them to a blender along with the tomato mixture and puree until the mole sauce is smooth. In a large saucepan, heat 1/4 cup of the oil. Add the sauce and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until reduced to 3 1/2 cups, about 30 minutes. Stir in the vinegar and season the mole with salt and pepper. 
 5    Preheat the oven to 350°. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Season the short ribs all over with salt and pepper. Cook half of the ribs over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Transfer to a small roasting pan. Pour off all but 2 tablespoons of fat from the skillet and repeat with the remaining ribs. 
6    Spread 2 tablespoons of the mole on each rib and arrange bone side up in the roasting pan. Add the stock to the roasting pan and cover tightly with foil. Braise the ribs in the oven for about 3 hours and 30 minutes, until very tender. Transfer the ribs to a platter and serve, passing the remaining mole at the table. Make Ahead
TIP:
The ribs can be refrigerated overnight. Reheat gently before serving. The mole sauce can be refrigerated for up to 5 days. Serve With Quinoa pilaf and roasted squash and root vegetables.
Suggested Pairing
Argentinean Malbecs with generous berry fruit are terrific with juicy, slow-cooked meat dishes like these ribs.

Sunday, April 8, 2018

 
 

 

 

I did not really forget your birthday. But as you know, there are no card shops in the Equatorial Rain Forest, where 
I have been for months, attempting to save the
Monarch Butterfly from extinction.
All the best 
Love Jeannie
 
 

 
 
 
 
For a Young lady who has the courage to stand up for her beliefs 
From someone who admires her very much
With love
 
Aunt Jeannie
 
 
 

Tuesday, March 27, 2018

Coconut Pie

Prep :10 Minutes        Total : 60 Minutes        Serves :8
Enjoy this impossibly easy pie made using Bisquick®  mix that can be ready in an hour.

3                 eggs
1-3/4          cups milk
1/4            cup butter, melted 
1-1/2         teaspoons vanilla
1               cup flaked or shredded coconut
3/4           cup sugar
1/2           cup Bisquick™  mix

1       Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
2       In large bowl, stir together all ingredients until blended. Pour into pie plate.
3        Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
Tips :
Any fruit can be served with this pie for extra color and flavor plus a dollop of whipped cream.
Ever wonder why there is such a difference in the price among vanilla extracts? Pure vanilla extract gets its flavor from extracting real vanilla beans and is more expensive. Imitation vanilla, on the other hand, is created from various artificial flavorings and therefore less costly.
Read coconut packages closely and you'll notice that there are two types available: flaked and shredded. Flaked coconut is cut into small pieces and is drier than shredded coconut. Either type works well in most recipes, but using shredded results in a more moist and chewy finished product.

Always read labels to make sure each recipe ingredient . Products and ingredient sources can change.

Wednesday, March 21, 2018

Sweet Potato & Cornmeal Biscuits

Sweet Potato Biscuits 
 Prep : 10 minutes    Cook : 10 minutes      Total : 20 minutes      Make  : 12 Biscuits
Follow our step-by-step, photo illustrated instructions for making these delicious Sweet Potato Biscuits from scratch. Just a hint of sweetness makes this the perfect biscuit for breakfast, lunch or dinner. Never made biscuits from scratch? We'll show you how easy it is to make these without even rolling out any dough.

3          cups of Self-Rising Flour, sifted 
¾         cup Buttermilk 
¾          cup of Sweet Potato, baked and peeled. 
¼          cup Lard, or shortening if desired. 
2            tablespoons of Sugar 
¼           teaspoon of Cinnamon

 Place sifter in a large mixing bowl. 
Add flour, sugar and cinnamon. Sift together into bowl. 
Create a well in the middle of the flour. 
Add lard, baked sweet potato and buttermilk. 
Squish wet ingredients between fingers until fairly smooth. 
Stir the wet ingredients into the flour using a small circular motion. Draw the flour into the wet ingredients slowly as you continue to stir. 
When the dough ball forms, flip the dough and knead it a few times, working in flour as needed until a soft, smooth dough ball is achieved. Use a light touch as you work without pressing the dough too hard. 
Using one hand, lift the dough and gather a small amount of dough between fingers then, pinch it off. 
Roll dough in the palms of your hand as if making a meatball. 
Roll dough ball in the flour to coat evenly. 
Pat the dough ball lightly in your hands to shape the biscuit. Don’t press it together hard. 
Place the formed biscuit in a pan that has been lightly greased with lard. 
Repeat the process until all dough is used. 
Bake at 500º for about 8-10 minutes or until the tops start to lightly brown. 
Remove from oven, brush with butter, cover with a clean cloth and let rest. 
Serve warm and enjoy.
TIP :
You can make plain biscuits the same way. Just omit the Sugar, Sweet Potato and Cinnamon. All you need is Self-Rising Flour, Lard and Buttermilk to make delicious Southern Style Biscuits. 
                              Cornmeal Buttermilk Biscuits
8 servings (serving size: 1 biscuit) 
These tender biscuits are a fitting partner for the Creamed Collard Greens with Ham. They're also a Southern tradition with any vegetable plate.

1              cup all-purpose flour 
1/2           cup cornmeal 
1-1/2         tablespoons sugar 
2               teaspoons baking powder 
1/2            teaspoon salt 
3               tablespoons chilled butter, cut into small pieces 
1/2            cup low-fat buttermilk 

 1            Preheat oven to 450°.
2             Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
3          Bake  at 450*  for about  12 to 15 minutes or until tops begin to turn brown .
Remove from oven   , brush with butter  cover with a paper towel and let rest .Serve warm  and enjoy.

These biscuits  was one of Poppa's favorite  with   ham hocks  & collards greens  , Man said he ate your biscuit .
Miss you Dad ........ NEE

Monday, March 19, 2018

Whiskey Butter Pork Chops with Corn

Prep      20 Minutes            Total      40 Minutes            Serves   4 
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.

4         bone-in pork rib chops (2 lb) 
1         teaspoon salt
1/4      teaspoon ground black pepper
3          tablespoons butter
1          cup thinly sliced sweet onion
1           cup fresh or frozen (thawed) whole kernel sweet corn 
1/4       cup whiskey
1           tablespoon fresh lemon juice
1/4       cup shredded fresh basil leaves

1      Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm.
2      In same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
3      Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
4      Pour corn mixture over pork. Sprinkle with basil.
Tips :
You can use  bourbon, but Irish whiskey would be delicious as well.

Feel free to sub different types of pork chops in this recipe. Just be sure to adjust the cooking time accordingly, depending on thickness, so pork reaches an internal temperature of 145°F.

Saturday, March 10, 2018

Slow-Cooker Roast Chicken1

Prep : 25 MINUTES         Total :6 HOURS     30  MINUTES   SERVES :  4

1          whole roasting chicken (3 1/2 - 4 1/2 pounds)
1          large onion, chopped SAVE $
1          pound baby Yukon Gold potatoes
4         whole peeled carrots, chopped
1         whole lemon (reserve zest)
4         tablespoons room temperature butter
2         cloves minced garlic
2         teaspoons chopped fresh rosemary
2         teaspoons fresh thyme
2         teaspoons salt
1         teaspoon freshly ground pepper

1       Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
2        Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
3         In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
4        Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
5        Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160°F in the leg and the juices run clear.
6        Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.

Friday, March 2, 2018

Chicken Parmesan for Two

Prep : 20 Minutes     Cook 40 Minutes     Serves  2 
Chicken parmesan  for two , in one speedy skillet with zero fuss ---how can you lose ? This is the ultimate weekend where there will be no leftovers .
                  Chicken 
 2           tablespoons butter 
1/4        cup Progresso™ Italian style panko crispy bread crumbs
2            boneless skinless chicken breasts (6 oz each)
1/2        teaspoon Italian seasoning
1/4        teaspoon crushed red pepper flakes
1/4        teaspoon salt
1-1/2      cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2         cup water 
1             cup uncooked penne pasta
1/2        cup shredded mozzarella cheese (2 oz)
1/4        cup grated Parmesan cheese
2           tablespoons thinly sliced fresh basil leaves

1             In 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; stir to coat in butter. Cook 2 to 3 minutes, stirring frequently, until toasted. Transfer to small bowl; set aside. Wipe out skillet.
2             Rub chicken with Italian seasoning, pepper flakes and salt. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add chicken breasts; cook 5 to 7 minutes, turning once, until chicken is golden brown on both sides. Using tongs, transfer to plate.
3            Carefully add pasta sauce and water to skillet; stir in pasta, and heat to simmering over medium heat. Top with chicken; cover. Reduce heat to low; cook 14 to 17 minutes or until pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from heat.
4            Top chicken with cheeses. Cover and let stand about 2 minutes or until cheese is melted. Sprinkle with bread crumb mixture. Sprinkle with basil.
Tips:
Move chicken around in skillet on both sides to fully coat in butter.
Be careful when adding pasta sauce and water to hot skillet. Pour liquids away from you when adding them to a hot skillet.