What's Cookin'?

Summer Party Recipes

2011-07-01T18:33:00.001-04:00

Asian Inspired Noodle Salad

Cheesy Caesar Salad with-Grilled Chicken

Grandmom's Potato Salad

Fancy Deviled Eggs

Seafood Salad

Cooked Onions In Sauce for Hot Dogs

Tempting Turkey Burgers

Barbeque Breast of Lamb

Agave Lemonade

Carribean Style Burgers

2011-06-03T22:19:00.001-04:00

I was inspired to share this recipe inspired by Brenda180 from YouTube.
She hails from New York City by way of Trinidad.
I have been making these burgers for two months. My family cannot get enough of them. I do not think we will ever go back to regular burgers.

I have used ground turkey for the meat as well as ground chicken. They both taste great.

I did not have the Trinidad Congo Pepper, so I substituted Jalepeno Pepper once and Jamaican Scotch Bonnet Pepper other times. If you use the Jamaican pepper, please be sure to use rubber gloves with flocked backing. I made the mistake of NOT using them the first time and the capsaicin made my hands throb all the way to the bone for hours. You can neutralize the heat on hands by pouring lime or lemon juice on them and then washing well with soapy water. I also used lemon juice to neutralize the heat on my cutting board. Please be careful not to touch your eyes.

INGREDIENTS

1 pound ground meat (chicken, turkey or beef)
1 cup Old Fashioned Oats (you can omit this if you like. I used it to stretch the recipe for a family of five)
1 egg
2 packets of Sazon (if you do not want to use this, you can substitute 1 tsp Lawry's Season Salt)
1/4 tsp Sea Salt
1/2 tsp black pepper
5 chopped garlic cloves
1 Jalepeno or Scotch Bonnet Pepper, chopped.
1/2 Bell Pepper chopped
1/4 Onion Chopped.
Fresh Thyme to taste (you may substitute dried herbs if you do not have fresh)
Fresh Oregano to taste

Dress/Garnish
Whole Wheat Kaiser Rolls
Mayo
Ketchup
Mustard (I used Spicy, but you can use Honey Mustard or whatever kind you like)
Lettuce
Tomato

DIRECTIONS

1. In a medium bowl, mix ground meat, seasonings, herbs and chopped veggies.
2. Add Old Fashioned Oats and egg.
3. Form into patties.
4. Cook burgers for 4 minutes until brown on each side.
5. Add water and steam for 4 additional minutes.
6. When water evaporates, the burgers are done.

Please enjoy Brenda's Video

Cooked Onions in Sauce (for Hot Dogs)

2011-03-07T19:56:00.002-05:00

INGREDIENTS

1 1/2 tsp Olive Oil
1 Large Onion, (Thinly Sliced )
1/2 Tsp Sea Salt

1/4 tsp Crushed Red Pepper Flakes
2 tablespoons Tomato Paste
2 tsp Honey
1/4 cup White Wine Vinegar
4 cups Water (3 cups & later 1 cup of cold Water)
1 tbsp Cornstarch

DIRECTIONS
1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add Sea Salt, Crushed Red Pepper Flakes, Tomato Paste, Honey and Vinegar. Stir.
4. Add 3 cups of Water. Reserve 1 cup.
5. Dissolve Corn Starch in 1 cup of Cold Water. Add to saucepan.
6. Cook on medium heat for 45 minutes until desired thickness is achieved.
7. Serve HOT over Hot Dogs or Hamburgers.

Enjoy!

Broiled Chicken Hot Dog
topped with Homemade Cheese Sauce and
Cooked Onions in Sauce on Whole Grain Bread.
YUM!

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Crab Rangoon & Sweet Chili Sauce

2011-02-21T14:11:00.001-05:00

I was inspired to make this recipe by fellow blogger & supporter, Mz. More

http://www.youtube.com/user/GlamMzMore

INGREDIENTS

Sweet Chili Sauce
Fresh Ginger Root (grated)
5 Garlic Cloves (pressed)
1 tbsp Crushed Red Pepper
1 tsp Oyster Sauce
1 tsp Rice Vinegar
2 tsp Honey
1/4 cup Boiling Water
1/2 tsp sea salt

DIRECTIONS

Pulse grated Ginger Root, pressed Garlic, Crushed Red Pepper flakes in Food Processor.
Put ingredients in a glass jar with a spoon. Add boiling water. It's important to let the spoon remain in the jar as it absorbs the potential energy from the hot water. Otherwise, the glass would shatter. Add remaining ingredients. Stir well. Please let ingredients sit for an hour. It tastes better if you let them sit overnight.
Left Over sauce should be good in the fridge for about one week.
Credit Recipe Source

My daughter made these. Much neater than the ones I made. *smiles*

INGREDIENTS
Imitation Flake Crabmeat
1 egg ( beaten)
8 oz Tofutti Better Than Cream Cheese
Salt & Pepper to taste
Scallions (sliced)

DIRECTIONS

1. Flake Crab Meat, set aside.
2. Heat Neufchatel Cream Cheese in microwave for 30 seconds. This will make mixing it easier.
3. Add flaked Crab Meat to Cream Cheese.
4. Add sliced Scallions with tops.
5. Add Salt & Pepper
6. Add Pressed Garlic Clove. Mix Well.
7. Assemble Won Ton wrappers.
8. Using a small Stainless Steel Scoop, Add mixture to center of square.
Try not to over stuff them. Otherwise the filling can come out while cooking. (No Bueno)
I found adding just 1/2 of the stainless steel scoop worked best.
9. Brush edges with egg.
10. Fold edge over to form a triangle. Try to push out as much air as possible.
11. Seal edges.
12. Fry until desired brown color.
13. Serve with Chili Sauce
Enjoy!

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Loaded Potatoes and Pan Seared Tilapia

2011-02-10T12:43:00.003-05:00

INGREDIENTS

Potatoes
Sea Salt
Fresh Cracked Black Pepper
2 oz. Cheese (shredded)
4 Scallions, (Washed, Dried, Snipped with Tops)
Bacon (Cooked and Snipped)

Tilapia
Lemon Pepper Seasoning

DIRECTIONS

1. Grate Cheese, Set Aside.
2. Render fat from Bacon. Set Aside.
3. Wash and Prick Potatoes.
4. Cover with Oil if Desired.
5. Microwave Potatoes.
6. Slice in Half.
7. Scrape with Fork.
8. Add Sea Salt and Fresh Cracked Black Pepper.
9. Sprinkle Potatoes with Grated Cheese.
10. Add Snipped Bacon.
11. Return to oven to keep warm. (200 Degrees Fareinheit)
12. Just Before Serving, Snip Scallions over Potatoes. Dollap with Sour Cream If Desired.

Season one Side of Tilapia with Lemon Pepper Seasoning. Stack the Fillets. This will Coat both sides with Seasoning.
Heat Reserved Bacon Fat. Add Tilapia to Pan.
Cook Tilapia Until Opaque. You will Need To Flip It.
It takes about 4 - 6 minutes to cook the fish.

Serve with Loaded Potatoes and Garden Salad.
Enjoy!

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Super Bowl Recipes Compiled

2011-02-06T10:00:00.003-05:00

For your convenience, I compiled all the Game Day recipes in one post.
Links within. Enjoy

Sloppy Joe (video)

Tempting Turkey Burgers

Hummus (video)

Quick Onion Dip

Touch Down Taco Dip (video)

Hot Wings and Blue Cheese Dip (video)

Homemade Pizza (video)

Egg Rolls (video)

Tasty Tender Meatballs

Fancy Deviled Eggs

Better Brownies (No Dairy - Casein Free)

Touchdown Taco Dip

2011-02-05T18:56:00.006-05:00

INGREDIENTS

16 oz Vegetarian Chili pureed
8 oz Neufchatel Cream Cheese
1 cup Light Sour Cream
2 Tablespoons Taco Seasoning Mix Click HERE for recipe
2 Pressed Garlic Cloves
2 ounces Cheddar Cheese (shredded)
1/2 cup Pitted ripe Olives (sliced)
2 tablespoons fresh snipped Cilantro
2 Roma Tomatoes, (seeded and chopped)
1/4 cup thinly sliced scallions with tops

DIRECTIONS
1. Preheat Oven to 350 degrees F.
2. Spread pureed Vegetarian Chili over bottom of pan.
3. In a large bowl, combine cream cheese, sour cream & taco seasoning.
4. Add pressed garlic. Mix well.
5. Spread over beans.
6. Sprinkle with shredded cheese
7. Bake 15-18 minutes or until hot.
8. Sprinkle Tomatoes, Onions, Olives and Cilantro Slice Olives.
9. Garnish with additional sour cream if desired.
10. Serve with baked Tortilla Chips.
Enjoy!

This is a tweaked recipe from Pampered Chef Stoneware Sensations Cookbook.

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Hot Wings and Blue Cheese Dip

2011-02-05T16:39:00.002-05:00

INGREDIENTS
Oil for frying Chicken
4 lbs Chicken Wingettes

Seasoning
1 Tsp Salt (optional)
1/2 Tsp Cayenne Pepper
2 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
Louisianna Hot Sauce

DIRECTIONS
1. Fry Chicken in hot oil. Drain and coat with seasoning while hot.
2. Douse with Hot Sauce.

INGREDIENTS
3/4 to 1 cup of Light Mayonnaise
Blue Cheese Crumbles
2 rounded kitchen spoons Light Sour Cream
1 Tbsp Lemon Juice
Fresh Cracked Black Pepper *optional.

DIRECTIONS
1. Place Mayonnaise in a bowl.
2. Add Blue Cheese Crumbles. Mix Well
3. Add Light Sour Cream. Mix Well.
4. Add Lemon Juice.
5. Add Pepper.

Serve with Hot Wings & Celery
Enjoy!

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Coming Soon...Super Bowl Recipes

2011-02-04T22:12:00.000-05:00

This weekend in the US, households will be enjoying snacks while watching the SuperBowl.
I will be sharing a couple of our family's favorite recipes.

Hot Wings

and

Touch Down Taco Dip

Please be on the lookout for these upcoming posts. Thanks for your support.

Egg Rolls Post Updated with Video

2011-01-31T00:55:00.000-05:00

Please click the hyperlink for
UPDATED Egg Roll Recipe

Hearty Beef Stew

2011-01-23T14:56:00.000-05:00

INGREDIENTS

1/4 c Oil (I used Canola)
Unseasoned Meat Tenderizer
1/3 cup Flour
about 1lb each of Beef Stew Meat and Meaty Soup Bones
5 Garlic Cloves, Smashed and Chopped
1 Onion, Quartered and Diced
1 lb Carrots, Rough Cut
1 bunch of Celery Hearts, Sliced
1 32 oz Can Diced Tomatoes with Juice
1 15 oz can of Tomato Sauce
2 tsp Red Wine Vinegar (optional)
Black Pepper, to taste
Garlic Powder
Onion Powder
Thyme
Celery Seed
4 cups Boiling Water
4 Beef Boullion Cubes
Traditional Beef Stew require the addition of Worcestershire Sauce. I didn't have any on hand.

I chose not to add salt to this recipe. The canned vegetables already contain salt. There is salt in the Unseasoned Meat Tenderizer. There is also sodium in the Beef Boullion Cubes. Taste this to see if you prefer additional salt.

Enjoy!

DIRECTIONS

1. Wash and Prepare Vegetables. Set Aside
2. Wash Meat. Sprinkle with Unseasoned Meat Tenderizer and Black Pepper.
Toss Meat in Flour. Set Aside.
3. Heat Oil in Heavy Bottomed Dutch Oven
4. Brown Meat on Both Sides. Remove From Pan. Set Aside.
5. Saute Mire Poire in the Oil.
6. Add Garlic.
7. Add Herbs.
8. Add Diced Tomatoes with Juice and Tomato Juice.

9. Dissolve Boullion Cubes in Water. Add to Pot.
10. Dissolve Corn Starch in Cold Beef Stock. Add to Pot.
11. Add Reserved Browned Stew Meat to the Pot. Cover with Lid. Reduce heat to low. Simmer for
2 hours.
You may serve this over rice, cubed baked potatoes or cooked egg noodles.

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Quick Tip - Peeling Garlic Cloves

2011-01-05T21:13:00.001-05:00

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Quick and Easy - Simple Baked Whiting

2010-12-31T22:42:00.000-05:00

I love my fish FRIED! Sadly this is not always the healthiest option. *smiles*

In the interest of good health, a little baked fish every now and then is good for you.

Fresh ingredients are best.
However if you are in a pinch, you may use bottled lemon juice and jarred minced garlic.

Frozen Whiting Fillets are an inexpensive option.

Any fish may be substituted in this recipe.
I have also used this combination of ingredients for pan seared Tilapia. YUM!

INGREDIENTS

Measurements are not precise. I generally eyeball them.
Sea Salt
Black Pepper
Onion Powder
Garlic Powder
Lemon Pepper Seasoning
Minced Garlic
Lemon Juice
Olive Oil

DIRECTIONS
1. Arrange Fish Fillets on a broiler rack. I used Foil for quick clean up.
2. Season Fish on Both Sides. Start with dry ingredients.
3. Finish with Olive Oil and Lemon Pepper Seasoning and Oil.
4. Bake at 400 degrees Fahrenheit for 7 to 12 minutes (until fish is opaque)
4. Serve HOT
Enjoy!

New England Clam Chowder

2010-12-10T21:43:00.004-05:00

This recipe is a family favorite. It's perfect for cold wintery days.
I love it because it is something I can whip up quickly using basic items from my pantry.

INGREDIENTS
3 tbsp Best Life Margarine Spread
1 tbsp Olive Oil
5 cloves fresh pressed Garlic
2 small Yellow Onions Chopped
5 Carrots sliced
4 Celery stalks (hearts) sliced
3 Russet Potatoes quartered and sliced
1 16 oz poly bag of thawed frozen corn
1 box of Chicken Stock
1 jar of Clam Juice
2 cans of Chopped Clams with juice
2 tsp Garlic Powder
Sea Salt to taste
Fresh Cracked Black Pepper to taste
1/2 pint Light Cream or 1 can of Evaporated Milk
1 tsp dried Thyme

Optional...
If you desire to thicken your chowder you may add cornstarch dissolved in cold water.

If you do not eat seafood, you may replace the clam juice with additional Chicken Stock.
You may add chopped Chicken Breasts to make this Chicken Corn Chowder

If you do not eat meat, you may substitute vegetable stock and mushrooms for the dairy/meat.

DIRECTIONS
1. Wash Veggies (minus potatoes). Peel Carrots, Onions and Garlic. Dice, slice and press as desired.
Set Aside.
2. In a large heavy bottomed stock pan, melt/heat the fat.
3. Sautee veggies until soft.
4. Add chopped Clams with juice.
5. Add Clam Juice.
6. Add Chicken Stock
7. Add Potaotes.
8. Bring to a boil.
9. Add Sea Salt, Garlic Powder, Crushed Black Pepper.
10. Add thawed Corn.
11. Reduce heat to a simmer.
12. Add Cream.
13. Reduce until desired thickness is achieved.
14. Add Thyme.
15. Serve with warm Italian Bread or Oyster Crackers.
Enjoy!

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Hiatus

2010-10-20T01:31:00.000-04:00

I just wanted to take the time to thank everyone for following.

A hearty warm welcome extended to new followers as well.
I am writing to let you know that I will be away for a time.
There are some personal matters which deserve my full attention at this time.
(Not sure exactly how long I will be away)
However, I do hope that previous posts will continue to be a resource of information.

Sincerely,

1xellus1

Mushroom Barley Soup

2010-10-15T09:53:00.002-04:00

Barley is a long chain carbohydrate. It has a low gycemic index. I have a love for mushrooms. These are what piqued my interest in this recipe. There's nothing like a hearty hot soup to warm your insides on a cold day. We enjoyed this soup! The hubby said it was missing just one thing, "MEAT". Maybe I will try preparing it with a few beef stew cubes in the future. I felt like this had too much barley. The next time I prepare this I will probably reduce the amount of barley in half.

INGREDIENTS

3 tbsp olive oil
1 rounded tsp chopped garlic
1 yellow onion chopped
2 carrots diced
2 ribs celery diced
1/2 pound white button mushrooms diced or sliced, whichever you prefer

64 ounces of hot broth (divided)
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1/8 tsp celery seed
1/4 tsp black pepper
3/4 tsp sea salt (optional)
1 cup of pearlized barley
1 tsp White Wine Vinegar

DIRECTIONS

1. Heat oil in heavy bottomed stock pan.
2. Add garlic, carrots, celery and garlic. Cook until tender.
3. Add mushrooms.
4. Add herbs and seasonings and White Wine Vinegar.
5. In a separate pot heat half of the broth until boiling. Once it has boiled, pour over softened veggies.
6. Rinse sort and rinse barley. Add to stock pan.
7. Simmer on low for 2 hours.
8. The barley will have swollen and softened. As a result you may not have very much stock left.
9. Add remaining half of hot broth to the stockpot and stir.
10. Garnish with fresh chopped parsley if desired.

Enjoy

Niçoise Salad - Julia Child Inspired

2010-09-23T19:47:00.002-04:00

I was intrigued by this recipe when I saw Alton Brown feature
Tuna on his show Good Eats.
I perused the internet until I stumbled upon this
Julia Child Inspired Niçoise Salad.
I also watched a few recipe videos on YouTube.

I came to the conclusion that tweaking the recipe is acceptable.

However using the finest quality ingredients would only enhance this recipe.

Purists would use

- Boston-lettuce leaves. I am using Romaine Hearts

- French Green Beans. I am using American Green Beans.
- Kalamata Olives. You can use Black Olives
- Italian Tuna Packed in Olive Oil. I am using 1 Can of Alaskan Pink Salmon. You could also substitute Vacuum Packed Tuna or Chunk Light Tuna packed in soybean oil.

- Shallots. You can used finely minced Garlic if you prefer

INGREDIENTS

2 Romaine Lettuce Hearts, washed and dried

1 large handful of Green Beans, trimmed and blanched

1-1/2 tablespoons minced Shallots

1/2 to 2/3 cup Basic Vinaigrette Click HERE for recipe
Salt and freshly ground pepper
2 or 3 ripe Ripe Tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
2 or 3 Red Bliss Potatoes, peeled, sliced, and cooked

Two 3-ounce cans Chunk-Light Tuna, preferably oil-packed
or 1 14 oz can of Salmon

4 hard-boiled eggs, peeled and halved

1 freshly opened can of flat Anchovy Fillets (to be rolled later)

1/3 cup small Kalamata olives
2 to 3 tablespoons Capers
3 tablespoons minced fresh Parsley

DIRECTIONS
1. Drain Fish. Set Aside.
2. Remove Anchovies from can, reserving the oil. Roll each fish and set aside.

3. Arrange the lettuce leaves on a large platter.

4. While the Potatoes and Beans are still slightly warm, toss them shallots, spoonfuls of vinaigrette, and salt and pepper.

5. Baste the tomatoes with a spoonful of vinaigrette.

6. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals.

7. Drizzle Olive Oil from Anchovies over Fish.

8. Place halves of hard-boiled eggs around the edge of the platter, sunny side up, and curl an anchovy on top of each.

9. Spoon more vinaigrette over everything

10. Scatter on olives, capers, and parsley, and serve.

Boil , Cut, Toss

Boil, Shock, Toss

Build

While the presentation of this on a platter or large serving dish is impressive, I would prefer to make individual salads in the future. It was rather messy picking through everything.

Also, I doubled the dressing.

This salad was DELICIOUS! Surprizingly everyone enjoyed it, even the pickiest of eaters in the house. I was shocked because normally the picky eater does not like olives and I was anxious that they would not like the anchovies and capers. I think they enjoyed all the different levels of flavors. Eating this salad was like going on a treasure hunt.

Julia Child Inspired BASIC Vinaigrette

2010-09-23T18:40:00.000-04:00

I like this vinaigrette recipe best.
It is not as acidic as other vinaigrette recipes that
I have tried.
The lemon juice adds a refreshing note.

INGREDIENTS

1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon mustard
1/4 tsp sea salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup olive oil
Freshly ground pepper to taste

DIRECTIONS

Build the dressing

1. Stir the shallots or scallions together with the mustard salt and pepper.
2. Add the lemon juice and vinegar, blend.
3. Add the oil Beat in freshly ground pepper.

Makes about 2/3 cup

Dirty Rice Updated - (With Step By Step Photos)

2010-09-21T00:00:00.001-04:00

This is so delicious! It can be served as a side dish or a main dish.

Chop Veggies

Saute In Oil

Brown Meat and Add Seasoning, Stir

Stir In Cooked Rice, Add Seasoning, Stir

INGREDIENTS

4 Cups of Rice Cooked in Rice Cooker
4 Cups of Water
*optional
you may add 4 bouillon cubes to the water for more flavor
or substitute 4 cups of broth/stock
------------------------------------------
1 - 2 lbs Ground Turkey (or loose crumbled Boca Burger)
2 tbsp Vegetable Oil
2 ribs of celery diced
1 Bell Pepper Minced
1 Onion Minced
2 Garlic Clove Minced

(If you are really trying to stretch the meal, you may certainly use 1/2 minced bell pepper and 1/2 minced onion...the idea is to impart the flavors to the dish)

Emeril's Bayou Blast to taste (I used 2 tbsp divided)Click
HERE for recipe

Emeril's Essence to taste (I used 2 tbsp divided)

*optional
- Crushed Red Pepper Flakes
- Cayenne Pepper
- Chopped Fresh Parsley

DIRECTIONS

1. Prepare Rice and Water in rice cooker.
2. While Rice is cooking, add oil to a separate heavy stock pot.
3. Add minced vegetables
4. Leaving the vegetables in the pot, brown the ground meat.
5. Add half of the seasoning to the meat.
6. After rice is cooked, fluff it and add it to the sauteed vegetables and ground meat.
7. Add the remaining half of the seasoning. Stir well.
Enjoy!

Spinach and Artichoke Pizza

2010-09-16T00:00:00.003-04:00

HUMBLE BEGINNINGS

PREP

CHEESE

FLAVOR BOOSTERS

INGREDIENTS

Pizza Dough Click HERE for Recipe
8 oz Freshly Grated Mozzarella Cheese
Marinated Artichoke Hearts
Baby Spinach Leaves
2-3 freshly pressed Garlic Cloves
1 tbsp Italian Seasoning
1 tbsp Olive Oil
1/2 cup Parmesan Cheese
*Optional
- 1 tsp Sea Salt
- 1 tsp Crushed Red Pepper Flakes
Recipe Yields Three 10" Pizzas

DIRECTIONS

1. Grate Mozzarella Cheese. Set Aside.
2. Drain Artichoke Hearts. Chop them to desired thickness. Set Aside.
3. Chop Spinach. Set Aside.
4. Mix Together Artichoke Hearts, Spinach, Hearts, Olive Oil, Salt, Pepper, Garlic, and Cheeses.
5. Top Dough with Mixture.
6. Bake at 400 degrees Fahrenheit for 12 minutes.

Enjoy!

Caprese Salad - Wolfgang Puck Inspired

2010-09-15T06:12:00.000-04:00

This is a simple salad that I find delicious!

I saw Wolfgang Puck prepare this on HSN and I just HAD to try it.

HUMBLE BEGINNINGS

PREPARE

ARRANGE

DRESS

INGREDIENTS

Buffalo Mozarella Cheese
Vine Ripened Tomatoes
A bunch of Fresh Basil Leaves
Olive Oil (to drizzle)
Coarse Salt to taste
Fresh Cracked Black Pepper

Optional
*Balsamic Glaze
*thinly sliced Red Onion

DIRECTIONS
1. Wash and pat dry Basil. Set aside.
2. Thinly Slice (1/4" thick) Cheese and Tomato.
3. Arrange on a plate.
4. Drizzle with Olive Oil and Balsalmic Glaze
5. Sprinkle with Salt and Pepper

Enjoy!

Upcoming Recipes

2010-09-12T23:55:00.008-04:00

Thank you so much for patiently hanging in there with me.
I have some exciting recipes coming soon.

Niçoise Salad

Caprese Salad

Chicken Fusilli with Veggies

Spinach Artichoke Pizza

Red Vinaigarette

2010-08-30T19:57:00.000-04:00

It is very easy to make your own vinaigrette. You can change the flavor and color depending on which vinegar you use.
I simply tossed this with a cucumber salad. It was very refreshing!

INGREDIENTS

4oz Red Wine Vinegar
1/4 tsp Salt
1/3 tsp Onion Powder
1/3 tsp Dried Basil
1/2 tsp Dried Oregano
2 Pressed Garlic Cloves
1 tbsp Sugar or Honey
8 oz Vegetable Oil or Olive Oil

DIRECTIONS

1. Build dressing in order of ingredients (Acid, Seasonings, Sweetener, Oil)
2. Whisk them together. Refrigerate.
3. Serve over Salad. Enjoy

Refreshing Asian Salad

2010-08-30T19:04:00.000-04:00

Humble Beginnings

INGREDIENTS

3 Romaine Lettuce Hearts (I only used one)
1 Red Onion (thinly sliced into rings)
1 Navel Orange Halved and segmented (or 2 drained cans of Mandarin Oranges)
5 Radishes (thinly sliced)
*optional
- 1 tsp Toasted Sesame Seeds
- 1 cup of Chow Mein Noodles
- Chopped Grilled Chicken

DIRECTIONS

1. Wash all produce.
2. Slice the Romaine Hearts
3. Add Sliced Red Onion
4. Add Sliced Radishes
5. Add Oranges
6. Toss
7. Add Toasted Sesame Seeds and Chow Mein Noodles just before serving.
Add Asian Dressing. Click
HERE for recipe
(This will not keep for a long period, as the dressing will break down the noodles)

Enjoy!

Asian Salad Dressing

2010-08-30T19:02:00.023-04:00

INGREDIENTS

3 oz Rice Vinegar
1 oz Soy Sauce
1 pressed Garlic Clove
1 small knob of Ginger Root grated or finely minced
(about 3/4" or 1/4 tsp Ground Ginger)
2 tsp Honey
5 oz Vegetable Oil (I used 4 oz Vegetable Oil & 1 oz of Toasted Sesame Oil)

DIRECTIONS

1. Build Dressing ingredients in the order listed.
(Acid, savory, seasonings, sweetener and oil last)
2. Whisk ingredients together.
3. Refrigerate
4. Serve over salad
Enjoy!

Asian Inspired Noodle Salad

2010-08-08T20:03:00.034-04:00

I was inspired to do this recipe after having watched Ina Garten on one of the Cooking Channels. I tweaked this by using whole grain pasta and omitting the peanut butter.

INGREDIENTS

Salad
1 pkg of whole grain spaghetti
1 Red Bell Pepper
14 oz Snap Peas, (fresh blanched would be best, but I used frozen. You could even used french cut green beans)
* optional 1 lb of prepared grilled chicken cut into bite sized pieces

Dressing

3 fresh Garlic Cloves chopped
1 knob of fresh Ginger Root (about the size of a quarter) peeled & chopped
2 tbsp Honey
6 oz. Rice Vinegar
2 oz. Soy Sauce
10 oz Vegetable Oil
1 tbsp Toasted Sesame Oil
*optional
- 1/3 cup peanut butter
(We have a child with a peanut allergy, so I did not use peanut butter for the family. I did however add about a tsp to my personal portion which I ate in a different room. YUM!)

Garnish

1 bunch of Scallions (thinly sliced)
1 tbsp Sesame Seeds (toasted)

Please add the dressing just before serving. This cannot keep overnight, as the acidity of the dressing would break down the noodles.

DIRECTIONS

1. Boil Noodles.
I used my pressure cooker. I boiled salted water for about 7 minutes. When it was boiling, I added my pasta. It only took me 3 minutes to cook the noodles.
Remove from water. Set aside. Chill in the refrigerator.

2. Wash and core red bell pepper. Chop and set aside.

3. Blanch fresh Snap Peas or thaw frozen Snap Peas. Drain in colander.
Chop into bite sized pieces.

4. Chop Garlic Cloves. Set Aside.

5. Peel and chop Ginger Root. Set Aside.

6. Build Dressing. Start with the garlic and ginger root. Next add honey and vinegar.
* If using peanut butter add it next. Whisk in oils. Chill in refrigerator.
You may have to whisk again before adding to salad.

7. In a large bowl, add cold spaghetti, chopped pepper, chopped snap peas, cubed chicken. Toss.

8. Add dressing.

9. Add garnish. Mix well.

Enjoy

Rice Vinegar with Chopped Garlic and Ginger Root

Add Soy Sauce

Add Toasted Sesame Oil (Be sure to refrigerate this. It goes rancid quickly)

Egg Rolls

2010-08-08T19:13:00.028-04:00

I could barely plate these and photograph them. The family devoured them!

Special thanks to Nadya and Lisa for the inspiration & basic blueprint for this recipe.

INGREDIENTS

Oil for frying
1 lb ground turkey (or loose boca burger for my vegetarian followers)
(I also had a small pkg of salad shrimp I set aside for this recipe... this is optional. It was a job cleaning them. There were so many of them & they were so small!)
1 pkg egg roll wraps
1 pkg cole slaw mix
2 eggs

Seasoning
White Pepper
Ground Ginger
Garlic Powder
Rice Vinegar
Soy Sauce

DIRECTIONS

1. Beat the eggs, & set them aside.
*Cholesterol conscious ones can use only the egg whites for this recipe.
I used the entire egg.

2. Brown ground turkey. Season with 1 pressed garlic clove.
Add garlic powder, ground ginger and soy sauce to taste. Set aside.

3. Place water in a stock pan.
4. Add Seasonings to taste.
I used 1 tbsp each of Rice Vinegar and Soy Sauce.
1/2 tsp ground ginger
1/2 tsp white pepper
1/2 tsp garlic powder
Bring to a boil.

5. Add Cole Slaw Mix. Cook for about five minutes. Remove from water with a slotted spoon. Set Aside

6. Lay egg roll wraps flat.
It should be in a diamond shape with one of the corners facing you.
Place about 1 tbsp of ground meat in the center of the egg roll wrap.
Using a fork, add a double portion the cooked slaw mixture.
You may top with additional meat. It is up to you.
Using the fork, wet the edges of the wrap with the egg mixture.

Next, take the corner closest to you & fold it over the mixture. Fold in the sides
and roll until you have a sort of envelope. My first few egg rolls were not very neat. You will improve with practice. You may need to seal the exterior corner of the egg roll wrap.

Deep fry the egg rolls for 3 to 5 minutes at approximately 365 degrees. Drain.
Paper towels will soak up excess oil.

Enjoy!

UPDATE...
I've made these several times tweaking along the way.
Tips I've learned.
- Lay down the cabbage before the ground meat. The wraps have less tendancy to break.
- Buying a head of cabbage is less expensive than the cole slaw mix. If you are willing to cut it by hand, go for it.
- Instead of using the Rice Vinegar, I cooked the cabbage in chicken broth. It was much more flavorful.
- Fresh chopped Ginger instead of Powdered Ginger tastes even better.
Salad Shrimp

Shrimp + ColeSlaw + More Shrimp (egg on the border)

*UPDATE...I made these a 2nd time.
I cooked them for 3 minutes on one side and one minute on the other.
The top photo reflects the 2nd attempt.

Make photo slide shows at www.OneTrueMedia.com

Seafood Salad

2010-08-07T21:15:00.020-04:00

INGREDIENTS

2 ribs celery diced
1/2 green bell pepper
2 packages Imitation Crab meat (flake style)
* you could absolutely use real crab meat for this recipe. We chose to use the Imitation Crab meat because it doesn't have the cholesterol of the genuine crab meat.

1/2 cup mayonnaise
1 tbsp rice vinegar
1/2 tsp white pepper

Optional
Lettuce
Croissant Rolls sliced in half and toasted
Potato Hot dog Rolls toasted

DIRECTIONS

1. Wash and trip Celery and Bell Pepper. Dice and set aside.
2. Flake the Imitation Crab meat
3. Add diced veggies
Mix Well. I used a silicone spatula. You may want to use something soft so you will not break up the delicate meat.
4. Add Mayonnaise and Rice Vinegar. Stir
5. Refrigerate. This should be served ice cold.
6. Shred Lettuce. Set Aside.
7. Toast Bread of choice.
8. Place shredded lettuce on bread. Top with Seafood Salad.
Enjoy

These Croissants were half price in the bakery section of my local supermarket!
Such items are a bargain. They also freeze very well.

I intended to use the salad shrimp for this recipe, but changed my mind. I'm making egg rolls tomorrow. I used two packages of the Imitation Crab meat Instead.

Crispy Oven "Fried" Turkey Chops

2010-07-19T20:28:00.035-04:00

In an effort to remain ever conscious of eating healthily without sacrificing taste, I used this recipe. Baking the chops is healthier than pan frying them in oil.

INGREDIENTS

1.25 pounds of Turkey Chops
1 well beaten egg
1/2 french fried onions
1/4 cup Panko Flakes
1 tsp Lawry's Seasoning Salt
1 tsp Onion Powder
1 tsp Ground Black Pepper
1 tbsp Oil (I used Canola)

DIRECTIONS

Breading
1. Assemble coarse breading mixture.
2. Add french fried onions to a plastic bag.
3. Crush them with a pastry roller.
4. To a medium bowl, add Panko, french fried crumbs, seasoning salt, garlic powder, onion powder, paprika and black pepper. Mix well. Add oil. Mix well.

5. Coat chops with well beaten egg mixture.
6. Bread with coarse breading mixture.
7. Cook at 425 degrees for 20 to 30 minutes depending on the thickness of your chops.
Enjoy!

Tasty Tender Meatballs

2010-07-17T11:23:00.039-04:00

I have not made these in a long time. My husband was my official "Taste Tester".
He told me I was "Holding out on him." I guess I should make them more often.

INGREDIENTS

Sauce

16 oz of canned Tomato Sauce
1 tbsp Chili Powder
1 tsp Onion Powder
1/2 tsp ground Black Pepper
1 freshly pressed Garlic Clove
3 tbsp Apricot Preserves
juice from half a Lemon or 1 oz of bottled Lemon Juice

Meatballs

2 lbs Ground Turkey (or meat of your choice...for my vegan friends, you may substitute crumbled Boca Burger)
1 cup of Brown Rice Bread Crumbs (gluten free!)
2 tbsp Onion Flakes
1 freshly pressed Garlic Clove
1 tbsp Onion Powder
1 tsp ground Black Pepper
*optional a dash of Cayenne Pepper, and a dash of White Pepper
2 tbsp soy sauce
2 eggs
1/2 cup ketchup

DIRECTIONS

Sauce
1. In a heavy bottomed sauce pan, add tomato sauce, chili powder, onion powder, pepper, garlic, apricot preserves and lemon juice.
2. Set to medium heat and stir periodically for 15 to 20 minutes. Set aside to top meatballs.

Meatballs
1. Add bread crumbs, onion flakes, garlic, onion powder, pepper to ground meat.
2. Mix well.
3. Add soy sauce, eggs, and ketchup to ground meat. Mix Well.

*Tip Run hands under cold water to prevent the meat from sticking to palms before forming the meat balls.

4. Using a medium stainless steel scoop will ensure that the meatballs are relatively uniform in size. Form the balls. Add them to a lightly oiled baking dish.
5. Cook the meatballs for 20 minutes to render any fat. I preferred to transfer the cooked meatballs to another dish before adding the warm sauce.
6. Pour Sauce over Meatballs. Cook for an additional 10 to 20 minutes.
You could move these to a chafing dish.

We were able to get about 25 meatballs from this recipe. If you plan to serve these as appetizers, you could use a smaller stainless steel scoop.

These meatballs make perfect appetizers. They are delicious on hoagie rolls with provolone and topped with Parmesan cheese. Of course they go great with pasta. On the night I prepared these, we simply ate them with rice.

Enjoy!

Sauce

MeatBalls

Boardwalk Fries

2010-07-15T16:27:00.023-04:00

INGREDIENTS
Canola Oil for frying
3 to 5 lbs of All Purpose Potatoes
Old Bay Seasoning
Garlic Powder
Onion Powder
Black Pepper
*Optional Vinegar, Ketchup, Melted Cheese Sauce

Quick and Simple Steps to Boardwalk Fries
DIRECTIONS
1. Heat Oil
2. Wash Potatoes
3. Slice Potatoes
4. Add potatoes to cold water to release excess starch.
5. Remove Potatoes from Water. Put Potatoes in Towel. Remove excess water.
6. Add Potatoes to oil. Fry for 15 minutes. Drain Potatoes.
7. Season with Old Bay Seasoning, Garlic Powder, Onion Powder, and Ground Black Pepper.

8. *Optional Serve with Vinegar, Ketchup and or Cheese Sauce.

Enjoy!

Humble Beginnings

Cheesy Caesar Salad with Grilled Chicken

2010-07-10T23:45:00.015-04:00

This is a really quick and easy recipe.
If you grill chicken ahead of time, you can simply add it to the salad. For this recipe, I chose the prepared frozen grilled chicken available at Aldi.
It only takes 15 minutes to bake your own croutons.

INGREDIENTS

2-3 Romaine Hearts (washed and cut)
Caesar Salad Dressing Click HERE for recipe.
Croutons Click HERE for recipe.
Grilled Chicken
*Optional Ingredients include Anchovies, Crumbled Egg, and Hot Peppers

DIRECTIONS

Wash and Cut Romaine Hearts.
Spin in a salad spinner if you hate excess water.
My family prefers the wet salad.
Add Croutons
Grilled Chicken
Toss
Add Cheesy Caesar Salad Dressing
Enjoy!

Cheesy Caesar Salad Dressing

2010-07-10T23:17:00.025-04:00

INGREDIENTS

1 Lemon (juiced)
1/4 tsp Fresh Cracked Black Pepper
1 tsp Dijon Mustard (I used Honey Mustard)
1 tsp sugar (If you use sugar substitute, please do not use stevia, that combined with the citrus juice will have untoward digestive upset...agave nectar or honey would be better)
2 Fresh Pressed Garlic Cloves
1/4 cup grated Parmesan Cheese (I used Parmesan/Romano)
1/2 cup Vegetable Oil (I used Canola)

DIRECTIONS

When making salad dressing, I always add ingredients in the following order.
Acid, Seasonings, Sugar, Garlic, Oil. The Acid helps to dissolve salt, and sugar.
If you do not have a Measure Mix and Pour like I used, you may shake these items in a salad dressing jar or whisk in a bowl and transfer to a serving vessel.

1. Juice Lemon
2. Add Pepper, Mustard, Sugar, Garlic, and Parmesan Cheese.
3. Whisk or Shake.
4. Add Oil. (Whisk)
5. Store in Refrigerator until ready to pour over salad. You may need to remix the dressing just before serving.

Enjoy!

Homemade Croutons

2010-07-10T22:56:00.013-04:00

These taste so much better than the store bought variety.
No preservatives! Try this. (Special thanks from Brooke for the inspiration)

INGREDIENTS

1 loaf of french bread (or 1 1/2 hoagie rolls)
Olive Oil
1 tsp Sea Salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 or 2 fresh pressed garlic cloves (optional)

DIRECTIONS

1. Slice the bread in half lengthwise
2. Cut it into cubes
3. Drizzle with olive oil
4. Toss (I used my hands, but you may use tongs if you prefer)
5. Add salt, pepper, and other seasonings.
6. Add pressed garlic cloves.
7. Toss
8. Bake in the oven on 400 for 15 minutes.
9. Allow to cool.
10. Serve over salad or on soup.

If there are any leftovers, Store in an airtight container in the refrigerator.

Delicious!

Upcoming Recipes

2010-07-10T19:11:00.005-04:00

Thank you for your patience. June was a hectic month. Early July was also very busy. My area was hit with 4 heatwaves and we had a family funeral.

Italian Dressing
Asian Dressing
Asian Citrus Salad Video
Balsamic Blue Salad Video
Boardwalk Fries
Turkey Chops
London Broil

I haven't forgotten about the
Seafood Salad
and the
Meatballs

I've been frying a lot of fish. (Whiting, Croakers, Porgies)
I would love to know what you are cooking during sweltering days of summer.
Please share in the comments section. Thanks

Salmon Cakes

2010-06-23T08:00:00.000-04:00

This is a slight variation on my grandmom's recipe.
She used white bread, green peppers and did not bread the cakes.

INGREDIENTS

Oil for frying (Just a thin layer. The fish cakes will absorb a lot of this.
You don't want to deep fry this)
2 cans Salmon
2 slices Whole Wheat bread
1 medium Yellow Onion
1/2 each of a red and yellow bell pepper
1 tsp Garlic Powder
1 tsp Lawry's Seasoning Salt (optional)
1/2 tsp Ground Black Pepper
1 or 2 eggs well beaten
3/4 cup flour (I used Whole Wheat & Unbleached)

DIRECTIONS

1. Drain Salmon and set aside.
2. Cube 2 slices of bread and set aside.
3. Dice Onions and Peppers.
4. Add seasonings.
5. Add bread.
6. Add beaten egg.
7. Form cakes.
8. Pat cakes in flour.
9. Heat oil in pan.
10. Fry cakes until golden brown on each side.

Enjoy

Cube 2 slices of whole wheat bread (set aside)

Dice onions & peppers (set aside)

Drain the Salmon

Break it up

Mix well

Add garlic powder

Add ground black pepper

Add 2 slices of cubed wheat bread

Fancy Deviled Eggs

2010-06-22T14:48:00.064-04:00

Famous for their "sinfully rich" savory filling, these rich little goodies will make you the hit of summer gatherings.

Perfect for cook-outs, bridal and baby showers, these are sure to please.

Humble beginnings

Mayo, Yellow Mustard, Sweet Relish

Lawry's Seasoning Salt and other essential herbs/seasonings.
(not pictured, optional paprika and dill weed for garnish)

These secret weapons will help your deviled eggs to have a beautiful presentation. You do not have to use these exact items. You may be able to find like ones in your kitchen tool arsenal.

Crinkle Cutter, for enhancing fancy presentation.

Easy Accent Decorator for piping filling into eggs. You could also use a plastic bag with the one of the corners cut.

I ended up rigging up a combo of plastic bag with my decorator because the ring is BROKEN! grrr. My professional pastry bag with tips is M.I.A. *tear*

Thin Mesh strainer of some kind. I used the mesh portion of my sugar shaker.

Place eggs in pot. Add water. Add a pinch of salt and a dash of vinegar to prevent major eggshell cracks.

Delicate Yolks pressed through the mesh make this a lump-free filling.

Garlic Powder

Ground Black Pepper (fresh cracked would taste better)

Ground Cumin

Celery Seed (don't go overboard with this stuff!)

Mix well.

Add sweet relish and other wet ingredients. Mix well.

Empties on a platter

Empties refilled

Garnished with Paprika and dried Dill Weed

Transferred to Chillzanne Rectangular Server

INGREDIENTS

1 dozen Large or bigger eggs (hard boiled)
1 tsp Lawry's Seasoning Salt
1 tsp Garlic Powder
1 tsp Ground Cumin
1/3 tsp ground Black Pepper (although fresh cracked tastes better)
1/4 tsp Celery Seed
3 tsp Sweet Relish
1/2 cup Mayonnaise
2 tsp Yellow Mustard

optional
paprika
dried dill weed
(olive slices, or baby shrimp)

DIRECTIONS

1. Boil Eggs. Cool, crack and peel them. Cut them in half lengthwise. Set aside.
2. Separate egg yolks from the egg whites.
3. Mash yolks or push them through a sieve for finest crumb quality.
4. Add herbs and seasonings. Mix thoroughly with a fork.
5. Add relish and wet ingredients. Mix well.
6. Add filling to a plastic bag. Cut the corner. Generously pipe filling into egg whites.
7. Garnish if desired.
8. Transfer to serving platter. Chill and enjoy.

Blueberry Muffins

2010-06-22T09:00:00.012-04:00

I am excited to share this recipe for blueberry muffins with you.
It is easier than you may think to make these from scratch.
The cost of just one fresh bakery muffin is about the same as it is to make a dozen at home. Provided of course, you score with some low priced blueberries like I did this week. $1.49/pint Ka-CHING! I recommend refrigerating or freezing the leftover muffins.

Sift together dry ingredients into a large bowl.

Sea Salt and Baking Powder

Mix dry ingredients further with whisk.

Add oil, beaten eggs, rice milk, and water.

Mix well.

Gently fold in the blueberries.

I used 2 scoops for each muffin liner. Results = 12 Muffins.

INGREDIENTS

1 cup Fresh Blueberries (sorted and washed)
1 1/4 cup Unbleached Flour (reserve 1 tbsp)
2 tsp Baking Powder
1/2 tsp sea salt
3/4 cup Corn Meal
1 cup Sugar (reserve 1 tbsp)
1/4 cup oil (canola)
2 Eggs well beaten
1/2 cup rice milk
1/2 cup Water

DIRECTIONS

1. Preheat oven to 400 degrees Farenheit.

2. Sort and wash blueberries. Set Aside
3. Separate 1 tbsp of flour and 1 tbsp of sugar in a container with a lid.
Set aside.
4. Sift together remaining flour, salt, baking powder, cornmeal, and sugar into a large bowl.
5. Add oil, beaten eggs, rice milk and water. Mix well.
6. Place blueberries into container of flour and sugar mixture. Add lid. Shake, covering berries. This will prevent the berries from sinking to the bottom of the muffins.
7. Shake berries & any residual flour/sugar mixture into the batter. Gently fold the berries into the batter.
8. Using a large stainless steel scoop, add batter to cupcake liners.
9. Place muffin tin in center of oven. Bake for 17 minutes (I used convection setting), or until center is done.
10. Cool Muffins on a cooling rack. Serve warm with hot butter (I used best life buttery spread YUM!)

Enjoy!

Upcoming Recipes

2010-06-11T06:23:00.004-04:00

Thanks to everyone for continuing to support this blog.
We had a heatwave in my area. We were still eating, but there was not a bunch of cooking going on. Keep

Meatballs

Fancy Deviled Eggs

Blueberry Muffins

Seafood Salad

Homemade Salad Dressing Series

Banging Broccoli Pizza

2010-05-31T11:27:00.019-04:00

Cut Broccoli

INGREDIENTS

Dough for 3 pizzas
Sauce

Olive Oil
8 oz. Part Skim Mozzarella Cheese (grated)
1/2 cup Parmesan Cheese
2 Medium to Large Broccoli Crowns (washed, & chopped)
3 fresh pressed cloves of Garlic

DIRECTIONS

1. Grate Mozzarella Cheese. Set Aside.

2. Heat Olive Oil in pan.

3. Add Broccoli.

4. Toss

5. Add Fresh Cracked Pepper & Salt.

6. Add Pressed Garlic Cloves.

7. Soften the Broccoli. Remove from heat. Set Aside.

8. Spread Pizza Sauce over the prepared dough

9. Add the Parmesan Cheese and cooked Broccoli to the top of the sauce.

10. Add Grated Mozzarella Cheese.

11. Bake at 375 degrees Fahrenheit for 12-15 Minutes.

Enjoy!

Saving Money On Groceries (Part 2) - Requested

2010-05-27T21:08:00.022-04:00

This post was requested by justme of yepanotherone.com .

1 - Never shop when you are hungry!
Studies show people tend to do more impulse buying as well as buy more junk snacks when they are hungry.

2 - Always make a list & stick to it. You may deviate from the list only if there is a Manager's Special. Plan meals ahead of time. This makes it easier to make your shopping list.

3 - Shop on the bottom and top shelves. Try not to shop on the shelves that are eye level to children in the shopping cart. The more expensive items are on the children's eye level shelves. The next time you go to the market, check the prices for similar items on the different shelves. You may be surprised.

4 - Clip Coupons.
5 - Join Savings Card Clubs.
Sometimes you can triple your savings by using Manufacturer's coupons, taking advantage of double coupon savings, as well as using store club cards. Have a favorite brand of food? Email the customer service department and tell them how much you like their product. Ask them for coupons. They usually mail you more than one!

6 - Make meals from scratch. Do not rely too heavily on processed pre-packaged meal kits. Learning to cook can really help you to save money.

7 - Make your own salad dressing as needed.
You just need oil, vinegar or lemon juice, herbs, garlic and or sweetener.
I will be posting recipes on this soon!

8 - Grate your own hard and medium cheeses. Buying pre-shredded varieties may save you time, but you may be ingesting fillers and harmful chemicals .

9 - DO INVEST IN

- A Deep Freezer. We have yet to find an affordable selection with all the features we want, but this is definitely on our family wish list.
- Freezer Bags
- Oven Bags
- Paper Plates. You may be able to find these items at your local dollar store.

- Proper Storage Containers
If you cannot afford Tupperware, Rubbermaid is a great brand.
When foods are properly stored, it adds to longer shelf life.
You also do not have to worry about pantry pests. Many people are unaware that they may bring home such uninvited guests from the grocery store.
Last year we had a terrible invasion of pantry moths .

I believe they hitchhiked their way in a box of wild rice, or a bag of beans.
I was MORTIFIED! I would have lost my mind were it not for my Tupperware.
I am so glad I invested! Every January, their Modular Mates go on sale. I restrict my buying to that time to save the most money. Target also sells Tupperware, so you may buy it a piece at a time if you prefer to do it that way.

10 - Mix your own Seasonings, Rubs and Grill Mixes.
It is less expensive to do so.
Do not buy prepared varieties.

My staple spices, and dried herbs are:

Garlic Powder
Onion Powder
Chili Powder
Paprika
Sea Salt
Oregano
Basil
Parsley
Sage
Rosemary
Thyme
Italian Seasoning
Poultry Seasoning
Celery Seed
Bay Leaves
Cinnamon
Nutmeg
Ginger
Cumin
Coriander
Whole Black Peppercorns
Cayenne Pepper

I purchase these from my local dollar store. They always have a fresh rotation of these items. There is no need to buy Name Brand Seasonings and Herbs unnecessarily.

11 - Stockpile certain items. If you find a ridiculously low price on an item. Load UP!
Non Food Items. Toothpaste, Toilet Tissue, Cleanser, Dish Detergent.

* There are some items which spoil or go rancid quickly. Know what your shelf life is. Brown rice, and fresh coffee goes rancid quickly. As do nuts. You can freeze these items to add to their shelf life.

12 - Rather than buy Rotisserie Chicken at your local market, consider this:

Buy Whole Young Chicken when it goes on sale.
The best price I have seen in my area is $.69 or $.79 per pound.

When you feel like having a whole roasted chicken, you can either cook it in an oven bag (easy cleanup) or cut down the back with kitchen shears to butterfly the bird.
It cooks more quickly and evenly when cut this way.

Cut 1/2 of the breast meat for sandwiches or salads for lunch.
or you can
Cut up the whole birds yourself and freeze the parts in individal bags for future meals.

13 - If you cannot finish a Meat Loaf or Spaghetti dinner, divide the leftovers & put on paper plates & slip into freezer bags. You've just made your own TV dinners.
This alternative is much more nutritious than take out.

14 - Buy London Broil ONLY WHEN IT IS ON SALE!
Freeze it for later use. You can broil it & slice it for sandwiches or you can slow cook it.

15 - Try not to waste food.
If you bought too much seasonal fruit, when they become too ripe, you can always cut them up and freeze them. They make welcome additions to breakfast smoothies.
Over ripe bananas can also be used to make banana bread.
You can wash and freeze berries on a cookie sheet. After they are frozen, remove them from the cookie sheet and store in plastic bags until ready to use.

16 - Air popped popcorn is always an inexpensive filling snack. It has plenty of fiber. You can always top with your favorite seasonings for treat. We like microwave popcorn too. We try to buy Smart Balance and or Newman's Own when we have coupons or when it goes on sale.

17 - If You MUST buy name brand, only buy when it's on sale, and or you have a coupon.

My family LOVES Krusteau Blueberry Pancake Mix.
(It is one of the few we know that does not have milk which is great because one of our children has a milk protein allergy). We almost always buy it from WalMart.
We only buy it from the regular supermarket if it goes on sale.

18 - Make your own drink mixes. Do not buy the prepackaged kind.
It is super easy to make herbal tea. Make a huge batch and chill it in the fridge.
You really don't have to add sweetener unless you want to. You may add a little concentrated fruit juice and slices of lemon or lime. This is particularly refreshing in the summer months.

19 - DO BUY frozen apple & orange juice concentrate. These are great for adding to sauces, baking and reconstituting for juice. They do not take up too much room in the freezer.

20 - This may be controversial to some, but consider shopping just once a month. Just do ONE BIG SHOPPING TRIP! Excessive trips to the market cost more money! More gas, more time, and more temptation to impulse buy.
If you buy Lactaid Milk, it has a really long shelf life when unopened.
If you need to hit the market again, for a few fresh produce items, bread or milk only, stick to your list.

21 - Don't sleep on the local drugstore for sale items.
I almost always buy things like
Kitchen Gloves, brand name Cleanser with bleach,}2/$.50 or $.39 each
Dish Washing Liquid}$.99 or buy 1 get 1 free
Nuts, Dried Fruit}$1
Microwave popcorn} 2/$3
and Candy} 2/$1, $.39
Tuna Fish, Sardines} buy 1 get 1 free or 2/$1

13 Things Your Grocer Won't Tell You
If anyone else has any suggestions, please leave them in the comment section.
Thanks.

Satisfying Spinach Pizza

2010-05-20T08:01:00.027-04:00

Why pay $3 for a slice of pizza from the mall?
Satiate your craving for pizza while enjoying the nourishing benefits of spinach.

Grating your own Mozzarella Cheese is the way to go. No additional preservatives.

Add Salt & Pepper

Chop the Spinach

INGREDIENTS

Dough for 3 pizzas
Sauce

Olive Oil
8 oz. Part Skim Mozzarella Cheese (grated)
1/2 cup Parmesan Cheese
about 8 oz fresh Baby Spinach Leaves
3 fresh pressed cloves of Garlic

DIRECTIONS

1. Grate Mozzarella Cheese. Set Aside.

2. Heat Olive Oil in pan.

3. Add Spinach

4. Toss

5. Add Fresh Cracked Pepper & Salt.

6. Add Pressed Garlic Cloves.

7. Wilt the Spinach. Remove from heat. Place Spinach on a Cutting Board. Chop the Spinach. Set Aside.

8. Spread Pizza Sauce over the prepared dough

9. Dot the Chopped Spinach on top of the sauce.

10. Add Parmesan and Grated Mozzarella Cheese.

11. Bake at 375 degrees Fahrenheit for 12-15 Minutes.

Enjoy!

Homemade Pizza Sauce

2010-05-20T06:55:00.000-04:00

I usually make this sauce when my dough is proofing.
This recipe provides plenty of sauce for three ten inch pizzas.

Add Fresh Pressed Garlic

Add Herbs & Spices

Add Sugar

Stir

Add Sauce to Prepared Pizza Dough

Place Desired Toppings on Pizza. Cook & Enjoy!
(Low Moisture Skim Mozzarella Cheese & Turkey Pepperoni)

Close View

INGREDIENTS

2 8 ounce cans of Tomato Sauce
3 fresh pressed Garlic Cloves
1 tsp dried Oregano
1 tsp dried Basil
1 tsp dried Thyme
1 tsp dried Italian Seasoning
1/2 tsp fresh cracked Black Pepper
1 tsp Sugar, Honey, or Agave Nectar
*1 tsp Red Wine Vinegar
(this adds a special dimension to the sauce, but it's use is not mandatory)

DIRECTIONS

1. Add Herbs to sauce.
2. Add Fresh Cracked Black Pepper.
3. Add Sugar, Honey, or Agave Nectar.
4. Add to prepared pizza dough. Click HERE For Homemade Pizza Dough Recipe.
5. Add desired toppings.
5. Cook & Enjoy.

Homemade Pizza Dough

2010-05-20T05:50:00.001-04:00

I love to use my custom blend of Unbleached and Whole Wheat Flour. I've tried using just whole wheat flour and the dough was way too sticky. The result was too dense and more rustic than I intended. I love the ease of allowing my bread maker to knead and proof my dough.

Add Water to Bread Pan

Add Salt and Olive Oil

Add Flour

Make a Small Well in the Center of the Flour

Add Sugar

Add Yeast

Things Should Be Looking Like This

After Pizza Dough Cycle is Complete, I Allow the Dough to Rise for an Additional Hour

Empty the Dough Onto A Floured Surface or Silicone Mat

Divide the Dough into Three Portions

Transfer Dough to Cornmeal Coated Baking Stone

If You Want a Thick Crust, Do not Prick the Dough.
For a thinner Crust, Prick it with a Fork.

INGREDIENTS

1 3/4 cups Warm Water
1 tsp Salt
3 tbsp Olive Oil
3 cups Unbleached Flour
1 1/4 cups Whole Wheat Flour
1 tsp Sugar, Honey or Agave Nectar
1 1/4 tsp Dry Yeast

DIRECTIONS

1. Add ingredients to automatic breadmaker pan in order.
This is important. The salt can kill the yeast. The sugar activates it.

2. Follow directions on your breadmaker for Pizza Dough.

3. Allow to Rise for an additional hour after the cycle is complete.

4. Turn out dough onto floured surface or silicone mat.

5. Divide dough into 3 separate sections.

6. Flour hands and press 1 of the dough rounds with fingers to spread it out into a
10 inch circle.

7. If desired, prick surface of the dough to prevent it from rising. Remembering, to leave a 1 inch boarder for the exterior crust. This makes a thinner crust. If you prefer a thicker crust. Do not prick it.

8. Dress with desired toppings. Cook and enjoy!

Braised Chicken Thighs With Tomato and Indian Spices (Alexandra Guarnaschelli Inspired)

2010-05-19T23:30:00.000-04:00

I tweaked this recipe. The original called for whole cumin seeds and cinnamon sticks. I used the ground varieties I had in my pantry. The original recipe also called for whole peeled tomatoes. I used diced tomatoes.
I also used only chicken thighs, instead of thighs and legs.

My family enjoyed this meal. It was hard for me to enjoy it because of the cinnamon. It was an unexpected taste for which I did not care. I would like to eliminate it's use the next time I make this. I hope that doesn't take away from the authenticity of the "Indian" flavor intended.

Skinless Chicken Thighs

Diced Tomatoes with Juice

Indian Spices

Onion, Garlic Cloves & Ginger Knob

Salt the Chicken on Both Sides

Assemble Cumin and Crushed Red Pepper Seeds. Set Aside.

Get Bay Leaves & Measure Cinnamon. Set Aside.

Half and Slice Onions. Set Aside.

Slice Garlic Cloves Lengthwise. Set Aside.

Peel and Grate Ginger. Set Aside.

Heat Oil in Large Pan.
Add Chicken.

Brown the Chicken on Both Sides. If you have a splatter guard, please use it.
The salt drew water from the chicken & the oil was popping EVERYWHERE!

Transfer Browned Chicken to a Platter.

Reduce Heat (To Medium) & Add Crushed Red Pepper and Cumin.

Add Onion Slices, Grated Ginger, and Garlic Halves.

Add Diced Tomatoes with Juice to the Softened Onions, Garlic, Ginger.

Add Cinnamon & Bay Leaves. Stir.

Add Browned Chicken to the Tomato Mixture.

Reduce Heat to Simmer for about 45 minutes or until chicken is done.
If sauce becomes too thick, add water (1/2 cup at a time) as needed.

INGREDIENTS

4 tablespoons Canola Oil
10 Chicken Thighs
Kosher salt
1 teaspoon ground Cumin
2 teaspoons Crushed Pepper Seeds
1 large Onion, peeled, halved and thinly sliced
1 large Ginger Knob, peeled and grated
6 Garlic Cloves, peeled and halved lengthwise
2 (14-ounce) cans Whole, Diced Tomatoes
1 tsp ground Cinnamon
4 fresh or dried Bay leaves

Water, as needed if mixture becomes too thick (1/2 cup at a time)

DIRECTIONS

1. Arrange the Chicken Thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again.

2.Heat the Canola Oil in a large skillet over high heat. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.

I think it would be helpful to reduce the heat to medium after removing the chicken.
I followed the original recipe and as a result I SCORCHED my spices. It was not fun. I would also suggest wearing some type of filter mask, because the spice vapor could bring on an asthma attack! Yes, it is that serious.

3. In the same skillet, add the Cumin and Crushed Red Pepper flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes.

4. Add the Chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)

5. When the Chicken is cooked through, remove Bay Leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside rice and braised cabbage, if desired.
Click > HERE for Braised Cabbage Recipe.

Check Out Alexandra's ORIGINAL Braised Chicken With Indian Spice Recipe
HERE

Braised Cabbage (Alexandra Guarnaschelli Inspired)

2010-05-19T19:34:00.030-04:00

I substituted olive oil for butter in this recipe. As well as Apple Cider Vinegar for the Red Wind Vinegar. My quantaties varied from the original recipe as well.
I served this dish with Braised Chicken with Tomatoes and Indian Spices. I KNEW my family would be overwhelmed with spice had I used a Poblano Pepper. I substituted a Bell Pepper instead.

Savoy Cabbage and Bell Pepper (You can use a frying pepper or a bell pepper instead of the original recipe's Poblano if you can't take the heat)

Seasonings

Tasty Pan De-glazing Elements

Clean & Cut the Cabbage. Set Aside.

Measure & Mix Together Caraway Seeds, Cumin & Coriander. Set Aside.

Warm the Oil, Add the Seasonings & Stir

Add the Cabbage to the Oil and Seasonings

Stir the cabbage to coat with the oil and the seasonings.

Add Peppers

Allow Cabbage to Caramelize. There is a HUGE difference between caramelized & BURNT. And er uh...Let's just say I walked away from the stove too long. UGH! I'll be re- posting a final photo when I make this again! Apologies!

Juice An Orange.

Mix Orange Juice and Apple Cider Vinegar.

De-glaze the pan with the Acidic Mixture.

Serve Over Rice.

INGREDIENTS

Olive Oil to cover the base of your pan
1 Medium Head of Savoy Cabbage
1 Pepper (Frying, or Bell if you can't take the heat of Poblano)
1 tsp Caraway Seeds
1 tsp Ground Cumin
1 tsp Ground Coriander
1 Orange Juiced
1 tbsp Apple Cider Vinegar
Salt to taste
Fresh Cracked Black Pepper (if you choose not to go with Poblano)

DIRECTIONS

1. Cut Cabbage. Set Aside.
2. Julienne/Chop 1 Pepper. Set Aside.
3. Assemble Caraway Seeds, Cumin and Coriander. Set Aside.
4. Juice Orange & Add 1 tbsp of Apple Cider Vinegar. Set Aside.
4. Heat Olive Oil.
5. Add Seasonings to Olive Oil. Stir for about 10 seconds.
6. Add Cut Cabbage to Oil/Seasoning mixture. Stir.
7. Allow Cabbage to wilt.
8. Add Peppers.
10. Allow Cabbage/Pepper Mixture to caramelize.
11. Pour Orange Juice/Apple Cider Vinegar Mixture over Cabbage to de-glaze the pan.
12. Serve Cabbage over Rice.

This was tasty. My husband enjoyed it the most. I was nervous about using the caraway seeds because he ALWAYS complains when I buy seeded rye bread. I didn't tell him what was in this. He just kept telling me how "delicious" everything smelled. After having eaten this, he said it was "exotic" & the different flavors were "bursting" in his mouth. I took that to mean it was a winner.

Click HERE to get Alexandra's Original Braised Cabbage Recipe

Crispy Salmon Croquettes (Sandra Lee Inspired)

2010-05-17T00:29:00.038-04:00

Fresh Cooked Salmon UNSEASONED or 2 cans Works Well

Fish Fixings

Add the Hot Sauce
(Next time I will use Cayenne Pepper INSTEAD...this was too salty)

Add the Fish Fry Mixture & Mix Well

Lightly Beat the Eggs

Add the Eggs

Form the Patties

Add Cornmeal to the Reserved Fish Fry Mixture on a Plate

Mix Well

Coat the Patties well in the Cornmeal/Fish Fry Mixture

Place breaded croquettes on a plate.

Close View

Place Croquettes in heated oil.

Do not crowd the croquettes in the pan. I used too much oil.

When the unbrowned side starts to crack, croquette is ready to be flipped.

Browned Croquette

INGREDIENTS
2 cans salmon
2 eggs, lightly beaten
3/4 cup fish fry coating mix plus 1/4 cup
1/4 cup cornmeal
1 tsp dashes hot sauce

Canola oil, for frying

DIRECTIONS
1. Using a fork flake the salmon meat away from the skin. Discard skin.
2. In a medium bowl, beat egg. Set aside.
3. To salmon mixture, add the hot sauce, beaten egg, add the fish fry mix.
Mix well to combine. Form into 8 patties.
4. Pour 1/4c of the fish fry mix and 1/4 cup of the cornmeal on to a dish.
Coat the patties in the remaining fish fry mix and set aside.
5. In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
6. Serve Croquettes hot with remoulade sauce Click HERE for Recipe

While these were tasty, I was not accustomed to the dense texture of the croquettes because of so much fish fry mix having been used. I think it would be better to substitute PANKO for bulking up the filling & just using the fish fry mix as a breading to still get that crunch.

Sandra-Lee Crispy Salmon Croquettes with Remoulande Sauce Recipe

Remoulade Sauce (Sandra Lee Inspired)

2010-05-17T00:00:00.021-04:00

Fresh Chives, Garlic, Mayonnaise, Capers, Old Bay Seasoning, Lemon
(for Juicing)

Mayonnaise

Add Capers

Add Fresh Pressed Garlic

Add Lemon Juice

Add Old Bay Seasoning

Mix ingredients well

Snip Fresh Chives (Just Before Serving)

Close View

INGREDIENTS

1 cup Mayonnaise
1 tablespoon Capers
1 teaspoon Old Bay Seasoning
2 pressed Garlic Cloves
1 tbsp Lemon Juice
1 small bunch of fresh Chives (about a tbsp)

DIRECTIONS

1. Combine all the remoulade ingredients, except chives in a bowl and stir together with a fork to help break up the capers.
2. Mix in chives just before serving and stir well refrigerate. Serve with with fish or as a spread on sandwiches.

*I found this to be tasty, but a little salty. Perhaps because I usually use Sea Salt in my cooking. The mayo, lemon juice and Old Bay Seasoning all have salt. Next time, I will just look on my Old Bay Seasoning tin and mix up a concoction of spices/herbs without salt. I also thought it need MORE garlic flavor & more HEAT!
Next time, I will ad an additional Garlic Clove and a little Cayenne Pepper.

Sandra Lee Remoulade Sauce Recipe

Tasty Taco Seasoning (Homemade)

2010-05-14T00:00:00.001-04:00

I know I had a packet of Taco Seasoning in my pantry. I was unable to locate it.
I decided to make my own taco seasoning mix.

Wet Ingredients

Dry Ingredients

Mix The Dry Seasonings

Things should Be Looking Like This

Add the Seasoning Mixture to the Browned Meat

Add Recaito & Sofrito

Add Tomato Sauce & About 2 oz. of Water

Fresh Grated Cheddar Cheese

Quartered/Cubed Roma Tomatoes and Chopped Iceberg Lettuce

INGREDIENTS

1 1/2 tsp Chili Powder
1 1/2 tsp Paprika
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1 1/2 tsp Ground Cumin
1 1/2 tsp Ground Coriander
1/2 tsp Black Pepper
1 tsp Lawry's Seasoning Mix (optional)
1 tbsp Recaito
1 tbsp Sofrito
1/2 tsp White Vinegar
1 8 ounce can of Tomato Sauce

* You may find Recaito (Cilantro base) and Sofrito (Tomato base) in the Spanish Food section of your local supermarket. They are both cooked down bases of garlic, peppers, and seasonings for stews, sauces and beans. After opening, these jars should be stored in the refrigerator.

DIRECTIONS

You may mix the dry items together to store for later use, or add them as listed to browned taco meat. Next add the wet ingredients. Stir well. Allow the mixture to simmer for 10-15 minutes! Enjoy

Lipsmacking Lemon Chicken

2010-05-13T00:00:00.000-04:00

Why continue to buy rotisserie birds from the market? A little careful planning will help you to feed yourself and your family better.

Cracking the bird down the back & cooking it butterfly style ensures that every bit of skin on the bird gets crispy.
Roasting the bird over sliced onions infuses it with flavor. Allowing the potato to absorb all of the rich pan drippings is an added bonus.

Cut the Bird Down the Back to Butterfly It

Cut the Sternum to make the Bird Lay Flat

Zest the Lemon

Chop the Lemon Zest

Pressed Garlic

Lemon Pepper

Juice Both Halves of the Lemon

Add 1 tbsp of Olive Oil to the Spice/Zest Mixture

Add the Juice to the Spice/Zest Mixture

Spread the Spice/Zest Mixture On the Underside of the Bird

Bed Of Sliced Onions Keeps the Bird from Sticking to the Broiling Pan

Quartered & Cubed Potatoes Absorb Some of the Pan Drippings

Coat the Top Side of the Bird with the Spice/Zest Mixture

INGREDIENTS

1 4 lb Fresh Young Chicken (gizzards removed, washed & dried...split down the back)
1 medium Yellow Onion
1 Lemon (for zest & juice)
6 cloves fresh pressed Garlic
1/4 tsp fresh cracked Black pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp McCormick Lemon Pepper Seasoning
1 tsp Sea Salt (optional)
3 tbsp Olive Oil
1 Potato
1/2 cup Chicken Broth

DIRECTIONS

1. Slice Onion into rings. Set Aside.
2. Press Garlic. Set Aside.
3. Zest Lemon, Finely chop the zest if the strips are too long.
4. Juice the lemon and reserve the juice.
5. Mix together, Lemon Zest, Pressed Garlic, Powdered Onion & Garlic, Fresh Cracked Black Pepper, Sea Salt, 1 tbsp of Olive Oil and Lemon Juice.
6. Place Onions on Roasting Pan
7. Spread 1/2 of the seasoning all over the underside of the bird.
8. Flip the chicken and add remaining seasoning to the bird.
9. Under the roasting pan, place sliced piece of cooked potato to catch the good drippings and flavor from the roasting bird. You may lightly sprinkle a little bit of salt if you desire. Drizzle 2 tbsp of Olive Oil over the potatoes. Pour 1/2 of the chicken broth into the bottom of the pan.
10. Periodically baste the bird in the juices.
11. Place bird on top of the sliced Onions.
12. Bake the bird for 1 hour and 15 minutes or until the internal temperature reaches 180 degrees Fahrenheit.

Enjoy!

Tempting Turkey Burgers

2010-05-12T00:00:00.000-04:00

These juicy burgers will have people believing you made them on the grill!
It cost me about $5 to make these burgers for a family of 5!

Onions, Olive Oil, Mushrooms

Essentials for Tenderness and Flavor

Salt 'N Pepper's Here!

Add Liquid Smoke for that fresh Grilled Taste

Add the Worcestershire Sauce

Add the Mustard

Add the Ketchup

Add the Oats (Sneak in fiber, stretch the burgers)

Whisk the Egg

Mix In the Beaten Egg

Formed Patty

Browning the Burgers

Plain burgers on toasted buns. The burn one is for Mom. Isn't that always the case?

Dressings: Sauteed Mushrooms & Onions, Sliced Jersey Tomatoes, Crisp Iceberg Lettuce, Dill Pickles, Sweet Peppers

INGREDIENTS

1 lb. Ground Turkey
1 Egg
1 cup Old Fashioned Oatmeal
1 tsp Worcestershire Sauce
1/4 tsp Liquid Smoke
fresh cracked Black Pepper to taste
pinch of salt (optional)
1 tsp Yellow Mustard
1/4 cup Ketchup

2 medium Yellow Onions (sliced)
1 container of White Button Mushrooms (sliced)
Olive Oil

Soft Burger Buns

Dressings/Toppings
Iceberg lettuce
Jersey tomatoes
Dill Pickle Slices
Mayonnaise
Mustard
Ketchup

DIRECTIONS

Lightly toast soft buns in toaster oven. Set Aside.

Slice tomatoes and prepare lettuce. Set Aside.

You may prepare the meat overnight if you desire.
Add salt, pepper, 1 tsp Worcestershire sauce, 1/4 tsp liquid smoke, 1 tsp mustard, 1/4 cup ketchup, to ground turkey meat. Mix well.

Add 1 cup old fashioned oatmeal, and 1 lightly beaten egg to the bowl.
Mix well. Press patties. Set aside (refrigerate).

Slice Onions and Mushrooms. Saute in olive oil until tender and caramelized.
Remove from pan. Set Aside. Add more oil if necessary.

On Medium Heat, brown burgers on each side. The interior may still be pink.
If you leave the burgers in the pan they may burn because of the sugar from the ketchup. After burgers are browned, place them in the oven on 325 degrees Fahrenheit for 15 minutes.

Dress the burgers as desired.

Serve with seasoned french fries. Enjoy!

Sumptuous Slow Cooker Meal - Curry Chicken

2010-05-11T00:00:00.020-04:00

Maximize flavor and minimize time standing over the stove with this delicious recipe.
Brimming with "UMAMI", this dish is a family favorite.

I tweaked the dish once prepared during my childhood by a Barbadian friend of my mother's. Claude did not use coconut milk. He did however use fresh tomatoes, and bell peppers. These veggies are omitted from this recipe, but would enhance it if you prefer to add them. I LOVE spicy food! My family does not. I omitted the traditional use of the Scotch Bonnet Pepper. I did not even add red pepper flakes to the family's portion. If you prefer a more traditional curry, be sure to add some spice to bring on the heat.

Spices Make this Dish Sing!

Wet Ingredients

Don't do like I did. Loose the skin! It shrivels and who needs the extra calories?

Note! Add seasonings BEFORE onions & garlic. I goofed & did it backwards.

Garlic and Onion

Coconut Milk Thickens the Gravy

Cook for 4 hours on High or 8 hours on Low.

INGREDIENTS
3 lbs of Chicken (Dark meat)
3/4 cup Coconut Milk
1/2 qt. Chicken Stock
1 Medium Onion Quartered and Sliced
1 Head of Garlic (12 cloves) peeled, and pressed
1 tbsp Curry Powder
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Paprika
1/2 tsp Black Pepper
1/2 tsp Dried Thyme
1 Bay Leaf
(Optional 1 tbsp Lawry's Seasoning Salt)

DIRECTIONS

1. Clean Chicken. Remove Skin (I didn't do this & regretted it afterwards)
2. Mix spices/seasonings. Set Aside
3. Quarter and slice Onion. Set Aside
4. Peel & Press 12 cloves of Garlic.
5. Add Chicken to Crock Pot. Shake seasoning mixture over meat, coating it.
6. Add onions and garlic.
7. Add chicken broth and coconut milk
8. Add Bay Leaf
9. Cook for 4 hours on HIGH or 8 hours on LOW.
10. Remove Bay Leaf
11. Serve over rice.

Enjoy

Hours Later...All Done!
Don't forget to remove the Bay Leaf

Fluffy rice. (I love my rice cooker)

Serve "family style" on a large oval platter, over rice, boardered with fresh green peas.

Close View

Fabulous Fried Flounder

2010-05-10T00:00:00.003-04:00

This twice battered fabulous flounder is a family favorite!

We prefer the crunch of corn meal on our fried seafood. YUM!

Flour and cornmeal

I was pleased to have been able to purchase 2 lbs of filet of flounder at my local supermarket. I LOVE wild caught fish. I prefer it over farm raised fish.
I like the individually flash frozen cuts. These were particularly thick!

Fresh Lemon, Hot Sauce, & Egg make an AMAZING batter

Whisk them all together

Mixed Seasonings

Coat it with the wet mixture.

Dredge it in the dry mixture.

Things should be looking like this.

Battered and Breaded

Be Careful, the Oil is HOT!

Crisping Up Nicely!

Draining the Oil

INGREDIENTS

Canola Oil for frying
2 lbs Filet of Flounder
1/2 cup corn meal
1 cup unbleached flour
1 tsp Old Bay Seasoning Mix
1 tsp McCormick Lemon Pepper Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Old Bay Lemon Pepper Seasoning
(Optional 1 tsp Lawry's Seasoning Salt)

DIRECTIONS

Mix Egg, Hot Sauce and Lemon Juice. (the lemon juice will kind of cook the egg, but this is okay. it thickens the batter and gets rid of that RANK raw egg smell)

Mix cornmeal, flour and seasonings. Put on a tray or plate.

Coat the fish with the wet mixture.
Next coat the battered fish in the cornmeal/flour mixture. Shake off excess
Set aside for about 5 minutes.

Heat oil to 320 degrees Farenheit.

Just before frying fish, repeat the dredging procedure.
Fry fish for 7 minutes. Drain oil. Plate and serve

Grandmom's Potato Salad

2010-05-09T20:41:00.031-04:00

I miss my Grandmom. Not just for her outstanding cooking,
but for her supportive encouragement, hugs and kisses.

My earliest memory of my Grandmother's potato salad was when I was four years old.
She made 25 pounds of it for my party. Growing up, I spent summers with her.
Her potato salad was always a family favorite.

Modern technology has allowed me to modify the cooking process for this recipe.
I microwaved my potatoes instead of boiling them. When I was eighteen I bought a microwave. My grandmother did not allow me to use it. A child of the post depression era, she was always conscious of "pinching pennies til they hollered". I laugh about that today, although at the time, I did not think it was amusing.
She said, "Anything that cooks food that fast, has GOT to be drawing a WHOLE LOT of electricity!"

My grandmother used yellow onion. I prefer vidalia onion in salad because it is sweet. Glaringly absent from this particular batch is diced green bell pepper, and sliced celery. I stopped eating green bell peppers a couple of years ago when I learned that some feel they contribute to gout. I generally substitute red or yellow varieties, but I used them up in a batch of spaghetti this weekend.
I was not going to allow that to stop me from sharing this recipe with everyone.
One of my children hates raw celery. Only the organic variety does not itch my tongue. I completely forgot to get it when I went grocery shopping.
If you choose to add peppers or celery to this recipe, it will only enhance the flavor. This is still delicious, despite the omission of two key ingredients.

My husband HATES mashed potatoes, or anything that resembles that mushy consistency.
Mine is the only potato salad he will eat. Many people make the terrible mistake of adding way too much celery seed. Nothing kills potato salad more than too much celery seed, or that mushy consistency. Agreed?

1 tsp each Garlic Powder, Onion Powder, Paprika
1/8 tsp Celery Seed

I happened to get some SPECTACULAR baking potatoes from Save-Alot. I could not pass them up at $1.99 for 10 pounds. Just two potatoes is the equivalent of 3 pounds!

3 lbs. Microwave Cooked Potatoes, 4 Hard Boiled Eggs, 1 Medium Vidalia Onion

1 cup Mayonnaise, 1/2 cup Sweet Relish, 1 tbsp Yellow Mustard, 1 tsp White Vinegar

INGREDIENTS

3 lbs Potatoes, cooked, quartered and sliced
*UPDATE* day 2 the Idaho Potatoes had a mealy texture. Generally, I prefer a waxier potato! YUKON GOLD or RED RUSSET are the BEST!
4 large eggs, hard boiled, and chopped
1 Medium Vidalia Onion, diced
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sea salt or Lawrys Seasoning Salt
1/2 tsp black pepper
1/8 tsp celery seed
1 tsp white vinegar
1 tsp hot sauce

(Optional...Diced Bell Pepper, 2 stalks celery sliced)

After Cooling Potatoes a bit, Peel the skins. The potatoes should still be warm.
The warm potatoes absorb the seasonings and the flavors better than when cold.

Quarter and Cube Cooked Potatoes

Add Seasonings/Spices

Add Vinegar

Add Hot Sauce

Add Sweet Relish

Add Yellow Mustard

Add Mayonnaise

Add Diced Vidalia Onion (Also Add Sliced Celery and Diced Bell Pepper if Used)

Dice Hard Boiled Eggs

DIRECTIONS

1. Mix dry seasonings and set aside.
2. Boil Eggs. Cool them. Chop them finely. I used an egg slicer. Set side.
3. Wash Potatoes. Score them with a fork or Pampered Chef Slice & Serve
Microwave Potatoes. Cool them just enough to handle them. Peel them.
They absorb the flavor of the seasonings best when they are warm.
In a large mixing bowl, quarter and cube the potatoes.

You will need to mix the ingredients well after each addition.
4. Add seasonings to the potatoes.
5. Add white vinegar, hot sauce and sweet relish.
6. Add mustard.
7. Add mayonnaise.
8. Add diced vidalia onion.
9. Add 3 chopped eggs. Mix carefully so as not to smash the yolks.
10. You may slice the remaining egg to add as a garnish for the finished dish.
If you would like to add paprika for garnish, go for it.
11. Chill for 1 hour.

Enjoy

Quick Sticky Buns

2010-04-12T15:19:00.012-04:00

I made this on a whim!

INGREDIENTS

2 cans of cinnamon rolls
pecans
walnuts
raisins or dried mixed berries
smart balance
2 small jars of butterscotch sundae topping

DIRECTIONS

1. Open cans
2. Arrange cinnamon rolls
3. Sprinkle with nuts
4. Dot with butter
5. Pour Sundae Topping over mixture
6. Cook on 400 for 15 minutes
7. Let it cool

Enjoy!

If I would change anything about this recipe, I would reverse the order of the ingredients. Sauce, butter, nuts, rolls. I would flip the whole cooked dish onto a serving platter. I would add orange zest and a little concentrated orange juice. It reminded me of the Entenmann's sticky buns from a long time ago. I do believe they have discontinued them.

Sloppy Joe Video

2010-04-10T09:00:00.001-04:00

The Video is available for viewing.

Please click HERE for original post.

Quick Onion Dip

2010-04-09T13:23:00.015-04:00

INGREDIENTS

1 8oz pkg cream cheese (Neufchatel)
1 16 oz pkg (light) sour cream
1 pkg dry onion soup mix
1 tsp Worcestershire sauce
1 tsp hot sauce
1 finely chopped or grated onion (optional)
1/2 tsp cayenne pepper

DIRECTIONS

- You will want to stir after the addition of each ingredient.

1. Warm Cream Cheese in microwave for 1 minute.
2. Add Sour Cream to Cream Cheese
3. Add Dry Onion Soup Mix
4. Add Cayenne Pepper
5. Add Hot Sauce
6. Add Worchestshire Sauce
7. Add Chopped Onion
8. Refrigerate 1 hour or overnight for best flavor.
9. Enjoy with crudite, and chips.

Tastes great on a baked potato!

Turn this in to clam dip by adding 1 drained can of minced clams, 1 tsp old bay seasoning and 1 tsp of lemon juice. YUM!