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Friday, June 30, 2017

Bacon Cheese Ball

1 pound bacon
8 oz/224g cream cheese – softened
8 oz/224g cheddar cheese – shredded
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon worcestershire sauce
1/4 cup chopped pecans or walnuts

Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form 
into ball. Roll in nuts. 
Entire cheese ball has 13 grams carbohydrates. 

Crockpot Shredded Beef Sandwiches

1 (3 pound) boneless beef roast
1 medium onion, chopped
1/3 cup vinegar
3 bay leaves
1/2 teaspoon salt (optional)
1/4 teaspoon ground cloves
1/8 teaspoon garlic powder
12 hamburger buns, split

Cut roast in half; place in a crockpot. Combine next 5 ingredients; pour over roast. Cover and cook on  low heat for 10 to 12 hours or until meat is very tender.
Discard bay leaves. Remove meat and shred with a fork. Serve on buns. Serves 12.

Nutritional Analysis: One 1/2 cup serving (prepared without salt, calculated without bun) equals: 173 calories,  53 mg sodium, 78 mg cholesterol, 2 gm carbohydrate, 26 gm protein, 6 gm fat 

Lemon Pasta with Chicken

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water, until al
dente. Drain well. Season chicken with salt and pepper. Heat a
large grill pan over medium high and add chicken. Grill until
golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tbls.
of olive oil and saute until fragrant. Add the cooked pasta and
turn heat off. Mix all together. Remove pasta to a large bowl. Add
chicken to the warm pasta and season with salt and pepper. Sprinkle
in chopped parsley. Add the juice of 2 lemons and mix. Before
serving top with Parmesan.

Pina Colada Pie

1 (7 oz.) jar roasted macadamia nuts
3/4 cup sweetened shredded coconut
3 tablespoons brown sugar
1 tablespoon unsalted butter, melted
1 1/2 pints pineapple sorbet, softened
1 cup canned sweetened cream of coconut (such as Coco Lopez)
4 teaspoons dark rum
1/2 teaspoon imitation coconut extract
3/4 cup (packed) sweetened shredded coconut
2 pints vanilla frozen yogurt, softened
1/2 large pineapple, trimmed, cored, thinly sliced
Toasted sweetened shredded coconut
For Crust: Preheat oven to 350F. Line 10-inch glass pie dish with
foil, overlapping sides. Finely chop first 3 ingredients in
processor. Add butter and blend until moist crumbs form. Press
mixture firmly onto bottom and up sides (but not rim) of prepared
pie dish. Freeze 10 minutes. Bake crust until golden brown, about
15 minutes. Freeze 20 minutes.
For Filling: Spread sorbet in crust; smooth top. Place in freezer.
Boil cream of coconut in heavy small saucepan over medium-high heat
until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour
into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool
slightly. Add frozen yogurt to coconut mixture and fold in until
blended. Freeze until semifirm, stirring occasionally, about 1 hour.
Spoon filling over sorbet in pie dish, mounding slightly. Cover and
freeze overnight.
Turn out pie onto platter and peel off foil. Turn pie right side up.
Arrange pineapple decoratively atop pie. Sprinkle with toasted

Sausage and Mushroom Lasagna

2 tablespoons olive oil
2 (8 oz./224) packages sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (from two 26-ounce jars)
1 9-ounce/252g package no-cook lasagna noodles
1 15-ounce container ricotta cheese
2 8-ounce bags Italian blend grated cheese (4 cups)
Preheat oven to 400F. Heat oil in heavy large pot over high heat.
Add mushrooms, onion, and seasoning blend; saute until vegetables
begin to soften, about 6 minutes. Add sausage and saute until brown
and cooked through, breaking up with back of spoon, about 5 minutes.
Add garlic and stir 1 minute. Add wine; cook until almost all liquid
evaporates, scraping up browned bits, about 2 minutes. Set aside.
Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking
dish. Place noodles (about 4) over sauce, forming 1 layer (noodles
may overlap slightly). Spread 1 cup sauce over noodles. Top with
1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage
mixture over. Repeat 2 more times with noodles, sauce, ricotta,
grated cheese, and sausage mixture. Cover with 4 more noodles.
Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated
cheese over. Cover with foil, tenting in center to prevent cheese
from touching foil. Bake lasagna 45 minutes; remove foil. Bake until
bubbling at edges and cheese is browned, about 10 minutes longer.
Let stand 15 minutes before serving.

Thursday, June 29, 2017

Beef and Noodles in Lemon Sauce

1 cup fine egg noodles
2 tablespoons butter or margarine
3/4 cup/112g onions, diced
1 1/2 pounds leanest ground beef
1 pound/454g mushrooms, sliced
3/4 cup water
2 egg yolks
3 tablespoons fresh lemon juice
2 tablespoons sherry

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water.
Set aside for 20 minutes, then drain.
In a frying pan, melt the butter, add the onions, and sauté five minutes or so. Add the beef,
mushrooms, and noodles. Increase the heat to high and cook for another five minutes,
stirring constantly. Add the water and cook another ten minutes over low heat.
In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsfuls
of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet.
Heat gently while stirring. Serve immediately.

Calories: 264 Protein: 14.5 g Sodium: 185 mg Fat: 11.7 g Carbohydrates: 9.8 g 
Exchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat Meat 

Crock Pot Chili Pork Chops

1/2 cup/75g chopped onions
2 tablespoons olive oil
2-3 garlic cloves, chopped
2 tablespoons Worcestershire sauce
1/2 cup water
3/4 cup/188ml ketchup
1 teaspoon chili powder
5-6 pork chops (bone in preferred)
salt and pepper

Cook onions in oil until lightly brown. Add garlic, Worcestershire 
sauce, chili powder, water, ketchup and salt and pepper. Cover and 
simmer the sauce for 10 minutes. Arrange pork chops in crock pot, 
and pour sauce over the chops. Cover and cook on low heat for 
6-7 hours.

Crockpot Burgundy Beef Roast

3 lbs. boneless beef chuck roast
10 3/4 ounces/300ml condensed cream of mushroom soup
10 3/4 ounces/300ml condensed French onion soup
1 cup/75g sliced mushrooms
1/2 cup/75g chopped onions
1/4 cup Burgundy wine

Trim fat from roast. You can leave whole or cut into bite size 
pieces. Mix remaining ingredients and pour over beef. Cook on High 
for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and 
French-cut green beans. 

Red Robin Chili

2 lbs. ground beef
3 oz/84ml vegetable oil
1/3 cup/43g flour
1 onion, diced
1 poblano chili, diced
2 tablespoon diced smoked chipotle chilies (from can)
5 cloves garlic, minced
2 cans (15 oz. each) kidney beans, drained
1 (15 oz/420g.) can diced tomatoes
3 tablespoons chili powder
2 1/2 teaspoons sea salt
1 tablespoon black pepper fresh ground
1 1/2 teaspoons Mexican oregano powder
2 1/4 cups chicken broth
1 1/2 cups water
shredded sharp cheddar cheese
sour cream
crumbled tortilla chips
diced red onion
lime wedge

Brown beef until almost done then add chipotle, poblano, garlic, and 
onion. Cook until onion is transparent. Heat oil in a 4 quart stock 
pot. Add flour and whisk continuously until mixture is tan. Add beef 
mixture and remaining ingredients. Bring to a boil then simmer for 
about three hours, depending on how thick you like it. Stir every 
half hour. 
Serve chili topped with cheese, spoonful of sour cream, red onion 
and crumbled chips. Squeeze lime wedge over top for extra tang. 

Sausage and Bell Pepper Ziti

8 ounces/224g ziti or other tubular pasta
2 tablespoons olive oil
2 Italian sausages (about 6 ounces), casings removed
2 cups chopped onions
1 1/2 red bell peppers, thinly sliced
1/2 cup dry red wine
1 (14 1/2-ounce/406g) can diced tomatoes in juice with Italian
Freshly grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender 
but still firm to bite, stirring occasionally. Drain. Return to pot. 
Meanwhile, heat oil in heavy medium skillet over medium-high heat. 
Add sausage; saute until brown, breaking up with fork, about 4 
minutes. Add onions and peppers; saute 5 minutes. Stir in wine; boil 
2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce 
heat to medium and cover; simmer until slightly thickened, about 4 
Add sauce to pasta. Toss over medium heat until heated through. 
Season with salt and pepper. Sprinkle with Parmesan cheese and serve. 

Wednesday, June 28, 2017

Beef in Creamy Paprika Sauce

1/2 lb. thinly sliced beef, 1/2" strips
2 tablespoons butter
1 tablespoon oil
1/2 cup chopped onion
1 cup/235g heavy cream
1 tablespoon tomato paste
2 teaspoons paprika
salt and pepper to taste

Dust beef lightly with flour. Stir fry in butter and oil until brown.
Remove from pan. Add onions to pan and saute until golden. Stir in
cream, tomato paste, and paprika; blend well and simmer sauce until
thickened stirring occasionally. Return beef to pan and heat through.
Serve immediately.

Braised Cabbage and Carrots

1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon, cut into 1-inch squares
1 cup/250m,l water
1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder
1 (10-ounce/280g) bag baby carrots
Salt and freshly ground black pepper

Core cabbage and chop into 2-inch pieces. Clean thoroughly and let
drain. In a large pot over medium heat, cook bacon halfway through.
It will release its fat and be lightly browned, but still moist. Add
the cabbage, water, cayenne, celery seed, lemon pepper, and garlic
powder. Cover and reduce to a simmer and steam 2 hours, stirring
every 15 minutes. Drain water from pot and add carrots. Cover and
simmer another 15 minutes, until carrots are tender. Add salt and
pepper, to taste.

Caramel Apple Cobbler

10 ounces/280g frozen apple slices
2 tablespoons apple juice
1/2 cup fat free caramel topping
1 tablespoon lemon juice
2/3 cup/87g unbleached all-purpose flour
1/4 cup/50g brown sugar
1/2 teaspoon cinnamon
Cool Whip Free

Thaw apples. In medium glass bowl, combine apple juice and caramel topping. Microwave, uncovered, on HIGH for 2 minutes, stirring twice during cooking. Add apples and lemon juice, stirring until coated; set aside.
In medium bowl, combine flour, sugar and cinnamon. Sprinkle over apple mixture. Microwave, uncovered on HIGH for 7 minutes or until heated through. Sprinkle apple mixture with additional cinnamon. Chill for 1 hour.
Top with Cool Whip just before serving.

3 points per serving - Makes 8 servings - cals; 1 g fat; 1 g fiber

Cream Cheese and Jelly Cookies

3/4 cup/170g margarine, softened
1 package (8 ounces/224g) reduced-fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful
2 cups/260g all-purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit

Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour
and salt to form a soft dough.
Cover and refrigerate until dough is firm, about 3 hours.
Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3-inch cutter.
Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halves
and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.
Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightly browned,
about 10 minutes. Cool on wire racks. Makes about 3 dozen

Serving size: 1 cookie 
Yield: 36 

Exchanges: 1/2 Bread, 1 Fat
Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat

Lamb Parmesan

16 oz/448g. Lamb Chops
1/4 cup/21g Parmesan cheese
4 oz. Olive oil
2 cloves Garlic, minced
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Salt, to taste
1 teaspoon Ground Pepper, to taste

Mix all the ingredients together to make marinade. Set the lamb in the mixture.
Toss a bit to cover. Let set for a minimum of 1 hour at room temp.
Grill for approx 20 min. Depends on grill or oven. Cook until internal temp is 170F.

Carbohydrates: 0.85 g Carb; 411 Calories; 34 g Fat; 6 g Sat Fat; 74 mg Cholesterol;
684 mg Sodium;

Tuesday, June 27, 2017

Banana Oatmeal Pancakes

1 cup/130g flour
2 tablespoons quick cooking oatmeal
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 1/4 cup skim milk
1 tablespoon oil
2 tablespoons pure maple syrup
2 egg whites
1 cup sliced banana

In large bowl combine dry ingredients. Stir until blended. In separate bowl combine milk, oil, syrup and  egg whites. Whisk until blended. Pour liquid ingredients over dry ingredients. Mix until blended (batter  will be lumpy). If too thick, add a little more milk. Brush griddle with oil lightly. Heat griddle over medium-high  heat. Spoon 1/4 cup of batter onto hot griddle. Cook just until a few bubbles begin to appear. Arrange 4 banana  slices on pancake and turn. Continue to cook until bottoms are golden. Turn carefully and cook until other side  is golden. Serve with maple syrup. Makes 4 servings.

Nutrition Facts: 
Amount Per Serving: Calories 227 - Calories from Fat 37
Percent Total Calories From: Fat 16%, Protein 12%, Carbohydrate 72%
Fat 4g, Saturated Fat 0g, Cholesterol 1mg, Sodium 221mg, Total Carbohydrate 41g, Dietary Fiber 0g,  Sugars 0g, Protein 7g, Vitamin A 171 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

Carne Guisada

2 1/2 lbs. chuck roast, cut in 1 inch chunks
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2-3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder

Preheat oven to 350F. Toss meat pieces with flour, then brown 
quickly in oil in an ovenproof Dutch oven. Add onion, garlic, 
jalapeno, beef stock, tomato paste, cumin and chili powder; bring 
to a simmer on the stove. Cover Dutch oven and place in the 
preheated oven, baking for about 2 to 2-1/2 hours, until meat is 
extremely tender. Serve with rice. 

Cookie Mix In A Jar

1 cup/130g all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins
2 cups rolled oats
3/4 cup/150g packed brown sugar
1/2 cup/112g white sugar

Mix together flour, ground cinnamon, ground nutmeg, baking soda, and
salt. Set aside.
Layer ingredients in the following order into a 1 quart, wide mouth
canning jar: Flour mixture, raisins, rolled oats, brown sugar, and
white sugar. It will be a tight fit, make sure you firmly pack down
each layer before adding the next layer.

Decorate jar and attach a tag with the following instructions: 
Oatmeal Raisin Spice Cookies 
1. Preheat oven to 350F. Line cookie sheets with parchment paper.
2. Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly mix.
3. Mix in 3/4 cup butter or margarine, softened. Stir in one slightly
beaten egg and 1 teaspoon of vanilla. Mix until completely blended.
You will need to finish mixing with your hands. Shape into balls
the size of walnuts. Place on a parchment lined cookie sheets 2
inches apart.
4. Bake for 11 to 13 minutes in preheated oven, or until edges are
lightly browned. Cool 5 minutes on cookie sheet. Transfer cookies
to wire racks to finish cooling.

Fruit Pizza

1/4 lb. margarine (1 stick)
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon baking powder
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup sugar
Dash of salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
8 oz./224ml Cool Whip
8 oz./224g cream cheese
Sliced peaches
Sliced bananas
Sliced pineapple
Halved strawberries
Maraschino cherry

CRUST: Mix margarine, 3/4 cup sugar, egg and vanilla, cream
together. Sift 1 teas. baking powder, flour, and salt. Mix all
together. Refrigerate 1 hour, then spread on 12 inch pizza pan.
Bake at 350F for 15 minutes or until lightly browned. Cool.
GLAZE: Mix 1/2 cup sugar, dash salt, and 1 Tbls. cornstarch,
orange juice, lemon juice, and water; cook until it thickens,
then cool.
CHEESE FILLING: Mix cool whip and cream cheese, spread on crust.
FRUIT: Arrange fruit in concentric circles on cheese with cherry
in center, drizzle glaze over fruit. Refrigerate.

Panera Bread Caponata

1 1/2 pounds eggplant
1/2 cup olive oil, divided
1 cup coarsely chopped onion
1 cup diced celery
1/2 cup coarsely chopped green bell pepper
1 to 2 tablespoons olive oil
1 clove garlic, minced
1 8-ounce can tomato sauce
3 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup pitted green olives
1 French bread baguette

Peel eggplant and dice. Saute eggplant in 1/4 cup olive oil. Drain 
on paper towels. Add 1 to 2 tablespoons oil to pan. Saute onions, 
celery, green pepper and garlic until tender but not browned. Add 
tomato sauce, vinegar, sugar, salt, olives, parsley and eggplant. 
Mix thoroughly. Simmer gently for 20 minutes, uncovered. Cool to room 
temperature for serving. Note: Caponata can be prepared in advance 
to this point and chilled until ready to serve. 
Preheat oven to 450F. Cut bread into 3/4 inch slices. Lightly brush 
both sides of bread with 1/4 cup olive oil. Arrange slices on an 
ungreased baking sheet. Bake about 5 minutes, turning once. Cool 
to room temperature and serve with Caponata. 

Monday, June 26, 2017

Cordon Bleu Casserole

6 slices white or whole-wheat bread
6 chicken breast halves, cooked and sliced
1 (8 ounce)(224g) package cream cheese, thinly sliced
1/2 lb. sliced, fully cooked ham
2 (8 ounce)(224g) cups shredded swiss cheese
2 (10 ounce)(280g) packages frozen broccoli stems
2 cans condensed cream of chicken soup, undiluted
1/4 teaspoon pepper

Preheat oven to 350F. Place bread slices in the bottom of a greased 
9x13 pan. Layer chicken, cream cheese slices and ham over bread. 
Sprinkle with 1 cup shredded Swiss cheese. Top with broccoli. 
Combine soup and pepper; spoon over broccoli. Top with remaining 
cheese. Bake uncovered at 350F for 50 to 55 minutes or until bubbly. 

Deviled Eggs

12 hard boiled eggs
3 tablespoons dijon mustard
2 scallions, finely chopped
6 tablespoons mayonnaise
2 teaspoons parsley, finely chopped
2 teaspoons lemon juice
1 1/2 teaspoons curry powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon pepper

Cut eggs in half lengthwise and take out yolks and reserve in 
bowl. Mash yolks and mix in all ingredients except Paprika. Spoon 
mixture into eggs and sprinkle with Paprika. 

Grilled Corn with Citrus Butter

1 1/2 teaspoons (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1 teaspoon (packed) finely grated lime peel
1 teaspoon coarse kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
Nonstick vegetable oil spray
6 ears of corn, husked

Combine first 4 ingredients in small bowl; mash to combine. Mix in
butter. Preheat barbecue (medium heat). Spray corn with nonstick
spray. Grill until browned in spots, turning often, about 15 minutes
Serve with citrus butter.

Italian Pepperoni-Cheese Puffs

1 1/4 cups water
1/3 cup shortening
1 1/2 cups/200g all-purpose flour
4 eggs
3/4 cup finely chopped pepperoni (3 oz.) (84g)
3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.) (84g)
2 tablespoons snipped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Grease 2 large baking sheets; set aside. In a large saucepan
combine water and shortening. Bring to boiling. Add flour all at
once, stirring vigorously. Cook and stir until mixture forms a
ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a
time, beating well with a wooden spoon after each addition. Stir
in pepperoni, cheese, parsley, garlic powder, and pepper.
Drop dough by rounded teaspoons 2 inches apart onto prepared
baking sheets. Bake in a 450 degree F oven for 15 to 17 minutes
or until golden. Transfer to a wire rack. Serve warm.

Noodles Romanoff

8 ounces/224g cooked and drained wide egg noodles
2 cups sour cream
1/4 cup grated parmesan cheese
1 tablespoon chives
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced garlic
2 tablespoons butter
1/4 cup grated parmesan cheese
Combine sour cream, 1/4 cup cheese, chives, salt, pepper and
garlic. Stir butter into hot noodles. Stir in the sour cream
mixture. Arrange on platter, sprinkle with remaining cheese.

Sunday, June 25, 2017

Filet Mignon with Tarragon

1 1/2 tablespoons oil
1/4 cup shallots
1 cup beef broth
1/2 cup white wine
1/4 cup brandy
1/2 cup heavy cream
2 tablespoons butter
2 cloves garlic, chopped
1 lb. baby spinach
2 tablespoons oil
4 beef tenderloin steaks, 1 inch
2 tablespoons Dijon mustard
1 tablespoon tarragon

Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef
broth, wine, and brandy; reduce until thickened, about 5 minutes. Add
cream, reduce until 3/4 cup. Set sauce aside.
Melt butter in skillet, add garlic, saute 1 minute. Add spinach,
cook until wilted, tossing, about 2 minutes. Set aside.
In another skillet heat oil, add tenderloins and cook until desired
doneness. Divide spinach between 4 plates, top each with a filet. Add
sauce back to steak pan, stir in mustard and tarragon, add salt and
pepper to taste, pour over steaks.

Finger Caesar Salads

1 oil-packed anchovy fillet, finely chopped
3 tablespoons (packed) grated Parmesan cheese
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
3 tablespoons olive oil
2 garlic cloves, peeled, flattened
8 (1-inch) cubes crustless sourdough bread
2 hearts of romaine lettuce, leaves separated
6 cherry tomatoes, halved
Parmesan shavings

Using back of spoon, mash anchovy to puree in small bowl. Whisk
in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon
mustard, minced garlic, and Worcestershire sauce. Gradually whisk
in 1/4 cup olive oil.
Heat 3 tablespoons oil in medium nonstick skillet over medium-low
heat. Add flattened garlic and saute until golden, about 4 minutes;
discard garlic. Add sourdough bread cubes and saute until golden
brown and crisp, about 9 minutes. Transfer bread cubes to paper
towels and drain.
Arrange 4 large romaine lettuce leaves on each of 2 plates. Top
each with 4 smaller leaves. Top lettuce with tomatoes. Drizzle
salads with dressing. Top with croutons and Parmesan shavings.
Season generously with pepper and serve.

Grilled BBQ Bacon Shrimp

16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 (1-inch) piece ginger, grated
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 lbs)
4 slices bacon

Preheat grill to medium. Soak skewers in water while preparing the
BBQ sauce. In a medium saucepan melt butter and saute onions and
jalapeno, until tender. Season with cayenne, and salt and pepper. Add
ginger, brown sugar, orange juice and ketchup in that order making
sure to blend each ingredient completely before adding the next
ingredient. Let simmer until the edges begin to caramelize, about
15 minutes. Set aside and let cool. Once cool, remove half of the
sauce and reserve for dipping. The other half is for brushing on the
shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a
skewer, starting from the tail end. Bend the shrimp as you thread it
so it lies in 1 straight line on the skewer, removing its natural
curve. Wrap the center of each shrimp with a piece of bacon. Brush
with BBQ sauce and place skewers with bacon, seam side down, onto the
grill. Cook over medium heat until bacon crisps and shrimp is cooked
through, about 8 minutes.

Macaroni and Blue Cheese with Chives

1 pound spiral tube-shaped pasta
2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 tablespoon minced fresh chives

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook
pasta in large pot of boiling salted water until tender but still
firm to bite, stirring occasionally, about 8 minutes. Drain.
Meanwhile, melt butter in heavy large saucepan over medium-low heat.
Add flour. Cook 1 minute, stirring constantly (do not allow to
brown). Gradually whisk in milk and cream. Simmer until mixture
thickens slightly, whisking occasionally, about 3 minutes. Reduce
heat to low. Add grated cheddar cheese and 1 cup crumbled blue
cheese. Whisk until cheese melts, about 2 minutes. Season sauce to
taste with salt and pepper.
Add cooked pasta to sauce; stir to coat. Transfer mixture to
prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese.
Bake until sauce begins to bubble, about 25 minutes. Sprinkle with
chives and serve.

Macaroni Grill Chicken Pasta Milano

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts, cut in 1 inch strips
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
8 ounces/224g angel hair pasta, cooked and drained

In a large saucepan, melt butter over low heat. Add the minced
garlic and cook for about a minute. Add tomatoes and 3/4 cup of
chicken broth. Increase heat to medium and bring mixture to a boil.
Reduce heat and simmer uncovered, for about 10 minutes. Add cream
and bring to a boil again, stirring frequently. Simmer over medium
heat until sauce is thick.
Sprinkle salt and pepper over chicken. Heat the olive oil in a
skillet, then add chicken and saute until chicken is no longer pink
inside. Remove chicken from skillet. In the same skillet, stir 1/4
cup chicken broth into the pan juices and bring to a boil; reduce
slightly and add to the cream sauce; stir in basil. Serve chicken
atop the pasta with the cream sauce over all.

Saturday, June 24, 2017

Hot Mexican Spinach Dip

1 (16 ounce/448g) jar salsa
1 (10 ounce/280g) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce/224g) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce/63g) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste

Preheat oven to 400F. In a medium baking dish, mix together salsa,
chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk,
black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Serve with tortilla chips.

Low Carb Biscuits

2 cups/240g wheat gluten flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup/52g shortening
3/8 cup/90g cream
3/8 cup water
(combine cream and water to make 3/4 cup "milk" substitute)

Preheat oven to 450F.
Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal". Stir in almost
all of the "milk". If dough is not pliable, add just enough milk to make a puffy, easy to roll dough.
Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half
minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since
gluten is a "binder" - just roll harder). Cut with a floured cutter (a glass rim will work fine) and place
on an ungreased baking sheet. Bake 10-12 minutes or until golden brown.
Makes 16 biscuits. 3.5 carbs per biscuit.

Low Carb Crockpot Hungarian Goulash

2 pounds round steaks, cut in 1/2-inch cubes
1 cup/150g onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/4 teaspoon dried thyme, crushed
1 (14 1/2 ounce/406ml) can tomatoes
1 cup sour cream

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add
all remaining ingredients except sour cream. Stir well. Cover and cook on LOW for 8 to 10
hours or on HIGH for 4 to 5 hours, stirring occasionally. Add sour cream 30 minutes before
serving, and stir in thoroughly.
Yield: 6 servings
Per Serving: 304 Cal (42% from Fat, 49% from Protein, 9% from Carb); 36 g Protein; 14 g
Tot Fat; 7g Carb; 1 g Fiber; 59 mg Calcium; 4 mg Iron; 493 mg Sodium; 103 mg Cholesterol

Low Fat Peanut Butter Cookies

3/4 cup peanut butter
1/4 cup applesauce
3/4 cup/165g brown sugar
1/2 cup water
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups/390g flour
1/2 cup/100g sugar

Preheat oven to 350F.
Beat together peanut butter, applesauce, brown sugar, sugar, water, vanilla and eggs. Stir together dry
ingredients then beat in with other ingredients. Place teaspoonfuls onto lightly greased cookie sheets.
Bake about 10 minutes.

Low Fat Tortilla Chips

6 (7-inch) flour tortillas
Non-stick cooking spray
Chili powder

Preheat oven to 350 degrees F.
Lightly spray tortillas with nonstick cooking spray; sprinkle with chili powder. Turn tortillas over; repeat.
Cut each tortilla into 8 wedges; place on cookie sheet. Bake 8 to 10 minutes until crisp and lightly browned.

Yields 48 chips or 12 servings.

NOTE: You could practically eliminate the fat content in the tortilla chips by using the new fat free flour tortillas.
Calories 60, Fat 1 g, Carb 10 mg, Chol 0 mg, Sodium 90 mg, Fiber 2 g
Exchanges: 1 Starch/Bread

Friday, June 23, 2017

Belgian Waffles

4 large eggs, separated
4 Tbsp (1/2 stick) unsalted butter (slightly chilled)
1/4 cup oat flour
1 cup/241g sour cream
1/2 tsp pure vanilla extract
1/2 tsp salt
grated nutmeg, optional

Beat the egg whites with an electric mixer until they form soft peaks. Set aside in another
bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks --
one at a time. Add the flour and sour cream alternately, beating well after each addition.
Stir in the vanilla, salt and nutmeg, if desired. Fold in the egg whites. Bake in a preheated
waffle iron according to manufacturer's directions.
Makes 3 very large belgian waffles. 7.3 carbs per full waffle.

Brisket in Sweet-and-Sour Sauce

1 medium onion, peeled and quartered
1 two-inch piece fresh ginger, peeled
6 large cloves garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups Coca-Cola or ginger ale
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 teaspoon ground cloves
1 tablespoon coarsely ground pepper or to taste
1 (6 to 7 pound) first-cut brisket, rinsed and patted dry.

Heat oven to 350F. Place everything but the brisket into a food
processor, and process with steel blade until smooth. Place brisket,
fat side up, into a heavy baking pan just large enough to hold it,
and pour sauce over it. Cover tightly and bake for 2 hours. Turn
brisket over and bake uncovered for one more hour or until fork
tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and
cut with a sharp knife against grain, to desired thickness. Remove
any congealed fat from sauce and bring to a boil on top of stove.
Heat oven to 350. Taste sauce to see if it needs reducing. If so,
boil it down for a few minutes or as needed. Return meat to sauce
and warm in oven for 20 minutes. Serve warm.

Chicken Stroganoff

6 cups water
5 ounces/140g noodles (about 3 cups)
Nonstick spray coating
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces/336g boned skinless chicken breast halves, cubed
1 (8 oz.)[224ml] carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
2 (4 oz.)[112g] cans sliced mushrooms

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions.
Drain well; set aside. Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in
skillet until nearly tender. Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken
is tender and no longer pink. In a small bowl stir together yogurt, flour, paprika, and salt. Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.

Nutritional Information:
calories: 321, total fat: 10g, cholesterol: 90mg, sodium: 369mg, carbohydrate: 29g, protein: 27g

Holiday Cherry Shortcake

21 oz./588g cherry pie filling
1 cup powdered sugar
8 oz./224g fat-free cream cheese, softened
8 oz/224g. Cool Whip Free, thawed
1/4 cup walnuts, chopped
13 oz/364g. angel food cake, cubed

In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts.
Mix well. Fold in cake cubes. In a serving bowl, pour half of the cake mixture. Pour half of the
cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used.
Chill 3 hours before serving. 

15 servings. 184 Calories, 1g Fat, 5g Protein, 40g Carbohydrate, 2mg Cholesterol, 111mg Sodium

Holiday Chicken Salad

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup/125g chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned
salt. Blend in dried cranberries, celery, bell pepper, onion, and
nuts. Add chopped chicken, and mix well. Season with black pepper to
taste. Chill 1 hour before serving.

Thursday, June 22, 2017

Apple Chips

6 tablespoons confectioners' sugar
2 Granny Smith apples

Preheat oven to 225F and line 2 large baking sheets with parchment
paper. Sift 3 tablespoons confectioners' sugar evenly onto lined
baking sheets. With a mandoline or other manual slicer cut apples
crosswise into paper-thin slices. Arrange apple slices in one layer
on sheets and sprinkle evenly with remaining 3 tablespoons
confectioners' sugar. Bake slices in upper and lower thirds of oven,
switching position of sheets halfway through baking, 2 1/4 hours
total, or until slices are pale golden and starting to crisp.
Immediately peel apple chips off parchment and cool on a rack. Apple
chips keep in an airtight container at room temperature 2 weeks.
Recommended for garnish on ice creams and apple desserts or as a 
crisp, cookie-like accompaniment. 

Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Baked Zucchini Cheddar Casserole

2 pounds zucchini, shredded
1 1/2 cups Cheddar cheese, shredded
1 can cream of chicken soup
2 cups sour cream
1/4 pound butter, melted
1/2 cup onion, diced
1 teaspoon salt

Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15 minutes.
Use your hands to press all the liquid out you can.
Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree F oven for 45 minutes to one hour.
Yield: 8 servings

Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat; 10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol

Blue Cheese Burgers

1/4 pound blue cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns

Crumble the blue cheese into a large mixing bowl, and then
thoroughly combine with ground beef, chives, hot pepper sauce,
Worcestershire sauce, black pepper, salt, and mustard. Cover and 
refrigerate for 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly press the meat into about 12 patties. Cook on preheated
grill until browned on both sides and to your desired doneness.
Serve on hamburger buns. 

Carbonnades a la Flamande

2 pounds beef, cut into 2-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons canola oil
2 tablespoons butter
4 cups sliced onions (4 medium)
1 clove garlic, crushed and chopped
1 tablespoon brown sugar
2 teaspoons dried parsley
1 bay leaf
1/4 teaspoon dried thyme
1 (12 oz.)[336ml] bottle dark beer
1/4 cup - 1 cup beef stock
1 tablespoon apple cider vinegar

In a large bowl, toss together the beef, flour, salt, and pepper.
In a large saucepan over high heat, brown the beef in the canola oil
and butter. Carefully watch the beef to make sure it doesn’t burn,
but give it enough time to develop a nice, rich brown color - the
caramelized sugars will greatly enhance the stew’s flavor.
Add the onions and herbs to the beef and stir thoroughly. The
onions will pick up a bit of the browned bits in the bottom of the
pan. Stir in the beer and add enough beef stock to cover the beef
in the pan. Cover the stew, reduce the heat to low, and simmer for
1 1/2 hours, until the beef is tender. Remove from the heat and stir
in the apple cider vinegar. Serve hot with boiled potatoes.

Wednesday, June 21, 2017

Cheesy Rosemary Turkey Bake

3 cups cubed cooked turkey
1/2 cup mayonnaise
2 tablespoons slivered almonds
3 ribs (1 1/2 cups) celery, sliced 1/2-inch
4 ounces (1 cup)[112g] cheddar cheese, shredded
1/4 cup chopped onion
1 tablespoon lemon juice
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350°F. Combine all ingredients except 1/2 cup cheese in large bowl. Spoon mixture into  greased 1 1/2-quart casserole. 
Cover; bake for 45 to 50 minutes or until heated through. Sprinkle with remaining cheese. Continue 
baking 5 minutes or until cheese is melted and bubbly around edges. Yield: 4 servings. 

Nutrition Facts (1 serving): Calories: 540, Fat: 41g, Cholesterol: 125mg, Sodium: 590mg, Carbohydrates: 4g, 
Dietary Fiber: 1g, Protein: 38g 

Creme Brulee French Toast

1/2 cup/114g unsalted butter
1 cup/220g packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon orange brandy
1/4 teaspoon salt

Melt butter in a small saucepan over medium heat. Mix in brown sugar 
and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 
inch baking dish. 
Remove crusts from bread, and arrange in the baking dish in a single 
layer. In a small bowl, whisk together eggs, half and half, vanilla 
extract, orange brandy, and salt. Pour over the bread. Cover, and 
chill at least 8 hours, or overnight. 
Preheat oven to 350F. Remove the dish from the refrigerator, and 
bring to room temperature. Bake uncovered 35 to 40 minutes in the 
preheated oven, until puffed and lightly browned. 

Drunken Garlic Crock Pot Roast

2 1/2 lbs. boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
8 ounces/224ml lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)

In a large skillet, heat 1 tablespoons of the oil and brown roast 
on both sides, seasoning with salt and pepper; remove to a platter 
and keep warm. Add the remaining tbsp of oil to the pan and add the 
onions, cook until they just start to wilt then add the garlic. Cook 
until the onions are tender, a few minutes more. 
Add the bouillon cubes to the hot water and stir to dissolve; add 
that to the skillet along with the beer, brown sugar, mustard, and 
vinegar; stir to mix well. Pour mixture into the bottom of the crock 
pot. Place roast on top of liquid, cutting into pieces if it doesn't 
lay flat. Set the crock pot on low and cook for 7-8 hours. 
Remove meat from crock pot and pour liquid into a pan on the stove; 
heat to a boil, and mix a slurry out of the cornstarch and water; 
thicken pan liquid with slurry to make a gravy. Serve gravy over 
meat or with potatoes or noodles. 

Fresh Strawberry Gelato

3/4 cup/150g sugar
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups/450g sliced hulled strawberries
2 tablespoons lemon juice

Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk 
and cream. Whisk over medium heat until gelato base thickens and 
begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, 
stirring occasionally. 
Puree strawberries in processor. Mix in lemon juice. Chill 3 hours. 
Process in ice cream maker according to manufacturer’s instructions. 
Transfer to container. Cover; freeze until firm, at least 3 hours 
and up to 2 days. 

Fruited Curry Chicken Salad

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

In a large salad bowl combine the chicken, celery, onion, apple,
raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix
all together, tossing to coat. Refrigerate for several hours or
overnight allowing flavors to blend. Serve on a croissant or pita
bread as a sandwich or on a bed of lettuce.

Tuesday, June 20, 2017

Cajun Style Oven Fries

4 medium potatoes
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon paprika
1/8 teaspoon cayenne (or to taste)
1/8 teaspoon black pepper
1/4 teaspoon sugar
1/4 teaspoon cumin
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Tabasco sauce
1 tablespoon vegetable oil
non-stick spray

Preheat oven to 400F. In a small bowl, combine oregano, thyme,
paprika, cayenne, black pepper, sugar, cumin, salt, garlic powder,
onion powder, Tabasco sauce, and oil; mix well into a paste.
Line a large baking sheet with aluminum foil; grease with non-stick
spray. Peel potatoes and slice into french fry shapes. Place fries in
a plastic bag with paste and work paste onto fries. Place fries on
lined baking sheet, trying not to let edges touch. Bake in preheated
oven for approximately 30-35 minutes (your time may vary with the
size fry you cut); turn once during cooking to brown underside.

Christmas Bread

1/4 cup warm water
1 package (1 tablespoon) active dry yeast
1 1/2 cups warm milk
1/2 cup granulated sugar
1 teaspoon salt
1/4 Cup (1/2 stick) unsalted butter or margarine, softened
5 cups (approximately) unbleached all-purpose flour
2 teaspoons crushed aniseed
3/4 cup golden raisins
1/2 cup pine nuts
1/2 cup pistachio nuts
1/2 cup candied lemon peel
1/4 cup candied citron
2 tablespoons grated orange zest (or 1 teaspoon orange oil)

In a large bowl, stir yeast into water to soften. Add milk, sugar,
salt, butter, and 1 cup flour. Beat vigorously for 2 minutes.
Combine crushed seeds, raisins, nuts, lemon peel, citron and orange
zest or oil; mix well. Add this mixture to the yeast mixture.
Gradually add flour, a little at a time, until you have a dough
stiff enough to knead. Turn dough out onto a floured surface. Knead,
adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough
with oil. Cover with towel and let rise until doubled, about 1 hour.
Turn dough out onto a lightly oiled work surface. Shape into a ball.
Punch a large hole in the center and slip the dough over the center
post of a well-greased tube pan. Cover and let rise until almost
doubled, about 1 hour.
Bake in a preheated 375F oven for 45 minutes, or until the internal
temperature of the loaf reaches 190F. Immediately remove from pan and
cool on a rack to prevent crust from becoming soggy.

Classic Cobb Salad

2 chicken breasts, skinless and boneless
Drizzle of olive oil
salt and pepper
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Preheat the grill. Season the chicken breast with olive oil and
salt and pepper. Place the chicken on the grill and cook for 4
minutes on each side. Remove from the grill and small dice the
chicken. In a skillet, over medium heat, render the bacon until
crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together.
Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk
well. Season with salt and pepper. Set aside. Using a knife, dice
the avocado. Season with salt and pepper. Season the tomatoes with
salt and pepper. Thinly slice the eggs and season with salt and

In a large bowl, toss the lettuce with the dressing. Season with
salt and pepper. Mound the lettuce in the center of each plate. To
garnish each salad, make a row of each; avocados, chicken, tomatoes,
remaining blue cheese, bacon and eggs. Serve immediately.

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces)[280 g] grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce)[300 ml] can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until
tender, about 7 minutes. Drain. In a medium saucepan, mix butter
and cheese. Stir until the cheese melts. In a slow cooker, combine
cheese/butter mixture and add the eggs, sour cream, soup, salt,
milk, mustard and pepper and stir well. Then add drained macaroni
and stir again. Set the slow cooker on low setting and cook for
3 hours, stirring occasionally.

Creamy Meat Balls

1/4 cup butter
1 medium onion, chopped
2 pound ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms, sliced
1 cup sour cream

Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the crockpot.
Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan.
Sprinkle on the tarragon and marjoram.
Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. Scrape the
bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1 1/2 hours.
Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream to  the meatballs and heat through. Yield: 6 servings 

Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9 g Carb;  1 g Fiber; 85 mg Calcium; 6 mg Iron; 1255 mg Sodium; 250 mg Cholesterol 

Monday, June 19, 2017

Black Pepper-Crusted Rib Roast

1 (8 1/2 pound) standing rib roast (weight with bones), top fat
Vegetable oil
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons cracked or coarsely ground black pepper
4 large garlic cloves, minced
1/2 teaspoon salt
2 1/4 cups low-salt beef broth
1/2 cup dry red wine

Place roast, fat side up, in roasting pan. Brush exposed ends of
roast with vegetable oil. Sprinkle roast lightly all over with salt.
Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced
garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons
pepper butter for sauce. Spread remaining pepper butter all over top
(fat side) of roast.
Position rack in bottom third of oven and preheat to 350F. Roast rib
roast until instant-read thermometer inserted into thickest part of
meat registers 125F for medium-rare, about 2 hours 45 minutes.
Transfer roast to platter and cover loosely with foil; let rest 30
minutes (temperature will rise slightly as roast stands).
Strain pan juices from roasting pan into measuring cup. Skim off any
fat from top of pan juices; discard fat. Return pan juices to
roasting pan; set pan over 2 burners. Add broth and wine to roasting
pan and boil over high heat until liquid is reduced to 1 1/4 cups,
scraping up any browned bits from bottom of pan, about 6 minutes.
Whisk in reserved pepper butter and remaining 4 tablespoons plain
butter. Season with more salt and pepper, if desired. Slice roast and
serve with sauce.

Bleu Cheese & Brandy Spread

8 oz/224g. bleu cheese, crumbled
16 oz/448g. cream cheese, softened
3 tablespoons heavy cream
1 cup brandy
1 teaspoon thyme
salt and pepper to taste

Mix all ingredients well and let sit for 1 hour so flavors can intermingle. Serve stuffed in celery,
mushroom caps, or endive. Also superb wrapped up in thin slices of ham, turkey or rare roast beef.
Makes 8 Servings. 2.4 net grams of carbohydrate per serving.

Chicken in Peanut Sauce

1 tablespoon cooking oil
1 pound skinless, boneless chicken breast halves, cut into
bite-size strips
2 teaspoons curry powder
1 fresh jalapeno pepper, seeded and finely chopped
1 pound fresh green beans, trimmed and cut into 2-inch pieces
or 3 cups frozen cut green beans
1 cup purchased light coconut milk
3/4 cup chunky peanut butter
2 tablespoons soy sauce
1/4 cup snipped fresh cilantro
3 cups hot cooked cellophane noodles or rice

In a large skillet heat oil over medium-high heat. In a medium
Bowl toss chicken with curry powder and jalapeno. Add to skillet;
Cook and stir for 2 minutes. Carefully add beans and 3/4 cup water.
Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
In a medium bowl stir together coconut milk, peanut butter, and
soy sauce. Add to the skillet. Return to boiling; reduce heat.
Simmer, uncovered, for 5 minutes more or until chicken is no
longer pink and beans are tender, stirring occasionally. Stir in
2 tablespoons of the cilantro. Serve chicken mixture over noodles
or rice and sprinkle with remaining cilantro.

Holiday Slush Punch

2 1/2 cups/500g white sugar
6 cups water
2 (3 ounce)[84g] packages strawberry flavored gelatin
1 (46 fluid ounce)[1.3L] can pineapple juice
2/3 cup/170ml lemon juice
1 quart orange juice
2 liters lemon-lime flavored carbonated beverage
In a large pot, boil sugar, water and strawberry flavored
gelatin for 3 minutes. Stir in pineapple juice, lemon juice
and orange juice; mix well. Divide mixture in half and
freeze in 2 separate containers.
When ready to serve, place frozen containers in a punch
bowl, stir in lemon-lime flavored beverage and
stir until slushy.

Pumpkin Chocolate Chip Loaf Cake

1 3/4 cups/230g unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick)[114 g] unsalted butter, room temperature
1 1/4 cups/250g sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup/130g miniature semisweet chocolate chips
3/4 cup/94g chopped walnuts

Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf
pan. Sift first 5 ingredients into medium bowl. Using electric mixer,
beat butter in large bowl until smooth. Gradually beat in sugar, then
beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry
ingredients into pumpkin mixture alternately with milk. Stir in
chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean,
about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto
rack; cool completely. (Can be made 2 days ahead. Wrap in plastic;
store at room temperature.)

Sunday, June 18, 2017

Steak & Ale's Bourbon Street Steak

2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup100g brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10-ounce)[280g] New York strip steaks

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow
dish large enough for them to be in a single layer. Pour marinade
over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks. 

Summer Seafood Stew

1/4 cup olive oil
5 cups/750g chopped onions
3 tablespoons minced garlic
2 (28 oz.)[800ml] cans diced tomatoes in juice
3 cups/750ml dry white wine
3 (8 oz.)[224ml] bottles clam juice
3/4 cup/170g tomato paste
3 bay leaves
2 tablespoons chopped fresh thyme
2 1/2 teaspoons grated orange peel
2 1/2 teaspoons fennel seeds, crushed
3/4 teaspoon dried crushed red pepper
24 littleneck clams, scrubbed
2 3/4 pounds cod or snapper fillets, cut into 2-inch pieces
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound bay scallops
Chopped fresh basil

Heat oil in a heavy 10m quart pot over medium heat. Add onions and
garlic and saute until onions are tender, about 10 minutes. Add
tomatoes with juices and next 8 ingredients. Bring to boil. Reduce
heat and simmer uncovered until flavors blend and liquid is slightly
reduced, about 45 minutes.
Add clams to cooking liquid. Cover pot and cook until clams open,
about 10 minutes (discard any clams that do not open). Add fish,
shrimp and scallops. Simmer until seafood is just cooked through,
about 5 minutes. Season stew to taste with salt and pepper.
Ladle stew into bowls. Sprinkle with basil. Makes 12 servings.

Trout Amandine

4 pan-dressed trout (about 1 lb. each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half-and-half
1/2 cup flour
1/2 cup/40g slivered almonds
3 tablespoons butter or margarine, divided
3 to 4 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/4 cup olive oil or vegetable oil

Sprinkle salt and pepper in the cavity of each trout. In a shallow
bowl, beat eggs and cream. Dip trout in egg mixture, then roll in
flour. In a small skillet over low heat, saute the almonds in 2
tablespoons butter until lightly browned. Add lemon juice and
tarragon; heat through. Remove from heat and keep warm.
Meanwhile, in a skillet over medium heat, combine oil and remaining
butter. Fry the trout for 8-10 minutes; carefully turn and fry 8
minutes longer or until it flakes easily with a fork. Top with
almond mixture.

Turkey Pot Pie

1 1/2 cups diced cooked turkey breast
1/2 cup/40g sliced mushrooms, drained
1/2 cup chopped onion
1 cup/150g frozen peas, thawed
1/4 teaspoon black pepper
1/3 cup/75g shredded Kraft reduced-fat Cheddar cheese
6 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons dried parsley flakes
1 cup skim milk
2 eggs or equivalent in egg substitute
2 tablespoons Kraft fat-free mayonnaise

Preheat the oven to 400F.
Combine the turkey, mushrooms, onion, peas, black pepper, and Cheddar cheese in a mixing bowl.
Divide mixture among 4 individual casseroles or (10-ounce) custard cups sprayed with butter-flavored cooking spray.
Mix together the flour, baking powder, and parsley flakes. Then stir in the skim milk, egg, and mayonnaise.
Spoon batter over the top of the casseroles and bake for 30 to 35 minutes.
Let casseroles set for 5 minutes and serve.
Nutritional Information:
Per Serving: 279 calories, 7g fat, 30g protein, 24g carbohydrate, 681mg sodium
331mg calcium, 4g fiber
Exchanges: 3 meat, 1 1/2 starch, 1/2 vegetable

Walnut-Date Torte

1/4 cup boiling-hot water
1 1/2 cups pitted dates (1/2 pound), finely chopped
1 1/2 cups walnuts (5 ounces)[140g], toasted and cooled
3/4 cup/150g sugar, divided
2/3 cup matzo meal
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
4 large eggs, separated, at room temperature 30 minutes

Preheat oven to 350F with rack in middle. Generously grease a 9- by
2-inch round cake pan with softened butter or vegetable oil and dust
with some matzo meal, knocking out excess.
Pour hot water over dates in a large bowl and let stand 15 minutes
to soften. Pulse walnuts in a food processor until chopped, then add
1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal
(2/3 cup), zest, cardamom, and salt and pulse until combined.
Beat egg whites with a pinch of salt in a bowl using an electric
mixer at medium-high speed until they just hold soft peaks. Add
remaining 1/2 cup sugar in a slow stream, beating until whites hold
stiff glossy peaks. Whisk yolks into date mixture. Fold one third of
yolk mixture into whites, then fold in remaining yolk mixture gently
but thoroughly. Fold all of nut mixture into batter.
Spoon batter into cake pan and bake until golden and springy to the
touch and cake just begins to pull away from side of pan, 35 to 40
minutes. Cool in pan on a rack 30 minutes, then invert onto rack and
cool completely. Serve with whipped cream.

Saturday, June 17, 2017

Banana Crepes

1 cup/130g all-purpose flour
1/4 cup/32g confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup/55g packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
Whipped cream
1 pinch ground cinnamon

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk,
butter, vanilla, and salt; beat until smooth. Heat a lightly greased
6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that
batter spreads to almost cover the bottom of skillet. Cook until
lightly browned; turn and brown the other side. Repeat process with
remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4
teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly
thickened. Add half the bananas at a time to skillet; cook for 2 to 3
minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter.
Spoon sauce over crepes. Top with whipped cream and a pinch of

Bread and Butter Pickles

4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed
2 tabls. mustard seed
3 cups white vinegar

In large bowl, add sliced cucumbers and onions, garlic cloves and 
pickling salt; mix well. Cover with chopped ice, place towel over, 
and let stand 3 hours. Prepare brine by combining sugar, turmeric, 
celery seed, mustard seed and vinegar in large pot; bring to a boil. 
Drain water and ice from cucumber slices and remove garlic cloves. 
Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, 
leaving 1/2 inch headspace. Seal. Process in boiling water bath for 
10 minutes. Allow to stand two weeks before opening.

Chicken Stew with Parsley Dumplings

1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size
pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil

In a large stock pot or Dutch oven over medium high heat, add the 
oil. Add the onions and carrots and saute for 1 minute. Add the 
chicken and cook just until the chicken starts to brown, but is not 
cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and 
stir to combine. Add the chicken broth and set pan over high heat. 
Bring to a boil. Let simmer 10 minutes. 
Meanwhile, in a medium bowl, combine flour, baking powder, baking 
soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil 
and stir with a fork until mixture comes together. Using a large 
spoon or a small ice cream scoop, drop 8 golf ball size (mold with 
your hands, if necessary) dumplings into simmering liquid. Cover pan 
and cook 5 minutes (no peeking!), until dumplings are puffed up and 
cooked through. 

French Toast Casserole

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices
in a generously buttered 9 by 13-inch flat baking dish in 2 rows,
overlapping the slices. In a large bowl, combine the eggs,
half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt
and beat with a rotary beater or whisk until blended but not too
bubbly. Pour mixture over the bread slices, making sure all are
covered evenly with the milk-egg mixture. Spoon some of the mixture
in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350F. Spread Praline Topping evenly
over the bread and bake for 40 minutes, until puffed and lightly
golden. Serve with maple syrup.

Praline Topping: 
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes
enough for French Toast Casserole.

Fruit-Stuffed Pork Roast

1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
15 dried apricot halves (about 3 ounces)
9 pitted prunes (about 3 ounces)
4 pounds pork boneless top loin roast (double)
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups apple cider or juice
1 tablespoon cornstarch
1 tablespoon cold water

1. Sprinkle cinnamon and cloves over apricots and prunes; toss to coat.
2. Stuff fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast).  Sprinkle with salt and pepper.
3. Heat oven to 325F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center  of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170F, about 3 hours.
4. After 1-1/2 hours, brush occasionally with 1/4 cup of the apple cider.
5. Remove pork and rack from pan; keep pork warm. Pour remaining cider into roasting pan; stir to loosen brown particles.  Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork.

Per Serving: 293 Calories; 14g Fat (46.4% calories from fat); 28g Protein; 10g Carbohydrate; 
1g Dietary Fiber; 79mg Cholesterol; 194mg Sodium. 

Friday, June 16, 2017

Corned Beef Hash

1 lb. baking (russet) potatoes, peeled and cut into 1/4-inch dice
1 lb. cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley

Cook potatoes in boiling salted water to cover until just tender, 
about 3 minutes, then drain. Pulse corned beef in a food processor 
until coarsely chopped. 
Saute onion and bell pepper in butter in a 12-inch nonstick skillet 
over moderately high heat, stirring, until lightly browned, about 
5 minutes. Add potatoes and saute over moderately high heat, stirring 
occasionally, until browned, about 5 minutes. Stir in corned beef and 
salt and pepper to taste, then cook, stirring occasionally, until 
browned. Add cream and cook, stirring, 1 minute. 
If desired, make 4 holes in hash and break 1 egg into each. Cook 
over moderately low heat, covered, 5 minutes, or until eggs are 
cooked to desired doneness, and season with salt and pepper. Sprinkle 
hash with parsley. 

Halibut with Walnut Crust

Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 (8 oz.) halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Lemon wedges

Preheat oven to 450F. Spray rimmed baking sheet with nonstick spray. 
Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt 
and pepper. Brush each fish fillet with 1 tablespoon melted butter; 
sprinkle with salt and pepper. Place fish on prepared baking sheet. 
Sprinkle panko-herb mixture atop fish, dividing equally and pressing 
to adhere. Roast fish until just opaque in center, about 8 minutes. 
If crisper topping desired, preheat broiler and broil fish about 
1 minute, watching carefully to prevent burning. Transfer fish to 
plates; garnish with lemon wedges. 

Hot and Spicy Chex Mix

3 cups Corn Chex cereal
3 cups Wheat Chex cereal
3 cups Rice Chex cereal
1 cup pretzels
1 tablespoon Worcestershire sauce
2 to 3 teaspoons red pepper sauce
1 cup mixed nuts
1 cup bite-size cheese crackers
1/2 stick margarine
1 1/4 teaspoons seasoned salt

Heat oven to 250F. Melt margarine in large roasting pan in oven. 
Stir in seasonings. Gradually stir in remaining ingredients until 
evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on 
paper towels to cool. Store in airtight container. 


3 medium-sized eggplants
1 cup butter
3 large onions, finely chopped
2 pounds ground lamb or beef
3 tablespoons tomato paste
1/2 cup red wine
1/2 cup chopped parsley
1/4 teaspoon cinnamon
6 tablespoons flour
1 quart milk
4 eggs beaten until frothy
pinch of nutmeg
2 cups ricotta or cottage cheese
1 cup fine bread crumbs
1 cup grated Parmesan cheese

Peel the eggplants and cut them into slices about 1/2 inch thick. 
Brown the slices in 4 tablespoons of the butter. Set aside. 
Heat 4 tablespoons of the butter in the same skillet and cook the 
onions until they are brown. Add the ground meat and cook 10 min. 
Combine the tomato paste, wine, parsley, and cinnamon. Stir into 
meat and simmer over low heat, stirring frequently, until all liquid 
has been absorbed. Season with salt and pepper to taste. Set aside. 
Make a white sauce by melting remaining 1/2 cup of butter and 
blending in the flour, stirring with a wire whisk. Meanwhile bring 
the milk to a boil and add it gradually to the butter-flour mixture, 
stirring constantly. When the mixture is thickened and smooth, remove 
it from the heat. Cool slightly and stir in the beaten eggs, nutmeg 
and ricotta. 
Preheat oven to 375 F. 
Grease an 11 x 16 pan and sprinkle the bottom lightly with bread 
crumbs. Arrange alternate layers of eggplant and meat sauce in the 
pan, sprinkling each layer with Parmesan cheese and bread crumbs. 
Pour the ricotta sauce over the top and bake one hour, or until top 
is golden. Remove from oven and cool 1/2 hour before serving. 
Cut into squares and serve. 

Red Lobster Seafood Chili

1/4 cup olive oil
2 cups chopped onions
2 leeks, white only, trimmed
1 large celery stalk, chopped
8 garlic cloves, minced
5 teaspoons dried oregano
35 oz. Italian plum tomatoes, chopped
16 oz. clam juice
2 cups dry red wine
1/2 cup red chili paste
5 teaspoons freshly toasted cumin seed
1 tablespoon salt
1 teaspoon cayenne pepper
2 red bell peppers, seeded and chopped
12 littleneck clams
12 mussels, scrubbed
1 1/2 pounds scrod or lean white fish
12 large shrimp, peeled and deveined
3/4 pound bay scallops
1/2 cup minced fresh cilantro

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and 
celery. Cover and cook until tender, about 15 minutes. Add garlic and 
oregano, cook another 10 minutes then add tomatoes, breaking up with 
a spoon. Blend in the clam juice, wine, chili paste, cumin, salt and 
cayenne. Bring to a boil, skimming occasionally. 
Reduce heat and simmer, partially covered, for about 1 hour, 
skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. 
Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so 
that liquid simmers briskly. Stir well and adjust seasonings. Add 
clams and mussels. Cover and cook until shellfish open, 5 to 10 
minutes. Discard any that do not open. Gently stir in scrod and 
shrimp. Cover and simmer for a minute. Add scallops, cover and simmer 
until fish is just opaque, about 2 minutes. ladle chili into bowls. 
Top with cilantro. 

Thursday, June 15, 2017

Cheddar Baked Chicken

1/4 cup butter, melted
1/2 cup/68 g all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves, cut in half
2 tablespoons butter, melted

Preheat oven to 350F. Coat a medium baking dish with 1/4 cup 
melted butter. In a bowl, mix the flour, salt, pepper, and garlic 
powder. In a separate bowl, beat together the egg and milk. In a 
third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken 
pieces in the flour mixture, dip in the egg mixture, then press in 
the breadcrumb mixture to coat. Arrange in the prepared baking dish. 
Drizzle 2 tablespoons butter evenly over chicken. 
Bake 35 minutes in the preheated oven, or until coating is golden 
brown and chicken juices run clear. 

Cheese and Rosemary Breadsticks

1/4 cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce)[308 g] container refrigerated breadstick dough
Finely ground sea salt, optional

Preheat the oven to 350F. Line 2 heavy large baking sheets with 
silicone baking sheets or parchment paper. In a food processor, chop 
the Parmesan, Gruyere and rosemary together until coarsely chopped. 
Set the cheese mixture aside. Separate the dough strips. Using a 
pizza cutter or a large sharp knife, cut each dough strip in half 
lengthwise to form thin strips. Working with dough strip at a time, 
coat each strip with the cheese mixture, pressing very gently. Twist 
each cheese covered dough strip and place onto prepared baking sheets. 
Sprinkle with the salt, if you wish. 
Bake until the breadsticks are golden brown, about 10 to 15 minutes. 
Transfer the warm breadsticks to a basket and serve. 

Chili's Fajita Nacho's

16 tortilla chips (Large and whole, not broken)
1 (1 ounce) envelope of Mccormicks Fajita Seasoning mix
1 uncooked boneless chicken breast (cut in strips)
1 vidalia onion (cut in half and sliced)
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 jalapeno (deseeded and cut in slices)
1/2 cup monterey jack cheese (shredded)
1/2 cup mild cheddar cheese (shredded)
1 cup lettuce (shredded)
1/2 cup Pace Thick & Chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole (optional)

Saute chicken, onion, and peppers as directed on the Fajita 
seasoning pack. When done, drain mixture and set aside. 
Place tortilla chips in a circle on a large plate or platter that 
is oven proof or microwaveable. Layer chicken, onions, and peppers 
on top of the tortilla chips. Next, layer shredded cheeses on top 
of the chicken, and top with jalepenos. 
Place plate in 350F oven and cook just until cheeses are melted, 
or microwave on medium. When Nachos are ready, add the shredded 
lettuce in the middle of the plate or platter. Top the lettuce with 
salsa, sour cream, and guacamole. 

Dilled Pot Roast

1 (2 to 2 1/2-pound) boneless beef chuck roast
2 tablespoons cooking oil
1/2 cup water
1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles

In a large skillet brown roast in hot oil. Place roast in a 3-1/2 
to 4-quart electric crockery cooker, cutting if necessary to fit. 
Add the water to cooker. Sprinkle roast with 2 teaspoons of the 
fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and 
pepper. Cover and cook on high heat setting for 5 to 6 hours or 
on low heat setting for 10 to 12 hours, until meat is tender. 
Remove roast from cooker, reserving liquid; cover roast and keep 
warm. Measure liquid from cooker; skim fat. Reserve 1 cup of the 
Meanwhile, in a small saucepan stir together yogurt and flour 
until well combined. Stir in the 1 cup reserved cooking liquid and 
remaining dillweed. Cook and stir until thickened and bubbly. Cook 
and stir 1 minute more. Serve meat with sauce and noodles. 

Veal Chops in Mustard Sauce

1 tablespoon butter
4 thick, lean rib veal chops, each weighing approx 8-oz
2 tablespoons softened butter
2 tablespoons wine vinegar
1 1/2 teaspoons Dijon-style mustard
3 tablespoons heavy cream
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons finely chopped fresh parsley

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over 
medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the 
next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are 
cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated 
in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the 
mustard mixture with the pan juices. Pour the sauce over the chops and garnish with parsley. 

Wednesday, June 14, 2017

Fried Cabbage with Onion & Bacon

5 thick slices or 7 thin slices of bacon
2 Tablespoons butter
1 small white onion, sliced very thin
1 small head of cabbage - cut in half
2 Tablespoons cider vinegar
1 bay leaf (optional)

Cut bacon into 1" pieces. Place in large frying pan and cook until ready to turn. Add butter and onion and  cook till medium brown. Add cut cabbage and add bay leaf if using. Add enough water to cover (1/4 cup at a time.)
Cover and allow to steam, stirring often, and adding water as needed to help loosen the brown bits in the pan.
Cook 15-20 minutes (it will cook down quite a bit in volume.) Taste to check for desired tenderness. When almost done, add vinegar, stir, and heat an additional 5 minutes. Sprinkle with coarse black pepper just before serving if desired.

Makes 4-6 servings. 4 - 6 grams carbs per serving.

Roast Duck with Port Garlic Sauce

For Sauce: 
1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water
2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour
For Duck: 
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Make sauce: Cut off duck wing tips at joint. Combine neck, heart,
gizzard and wing tips in large saucepan. Add onion, carrot and celery
to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and
simmer 1 hour. Strain stock into medium saucepan. Boil stock until
reduced to 1 cup, about 15 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add sliced garlic and saute until golden, about 2 minutes. Add Port
and boil 5 minutes. Add reduced duck stock and boil until reduced to
1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour
in small bowl. Whisk into sauce and simmer until thickened, about 1
minute. Season sauce with salt and pepper.
Make duck: Preheat oven to 400F. Trim excess fat from cavity of
duck. Using fork, pierce duck skin in several places. Place duck,
breast side up, on rack in large roasting pan. Brush soy sauce over
duck. Mix mustard and pressed garlic in small bowl. Brush mustard
mixture over duck. Mix salt, pepper and thyme in another small bowl.
Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45
minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck
and roast, breast side up, until duck is deep golden brown and cooked
through, about 15 minutes longer. Transfer duck to platter. Serve
with sauce.

Sweet and Spicy Coleslaw

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar [200 g]
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion 
and cut into pieces that would fit through the feed tube of a food 
processor. Fit food processor with the large-holed grater attachment 
and push cabbage, carrots, and onions through feed tube to grate. 
In a large bowl, toss vegetables together. 
In another medium bowl, prepare the coleslaw dressing by whisking 
together the mayonnaise, mustard, cider vinegar, sugar, black pepper, 
and cayenne. Toss dressing with the cabbage mixture, and season with 
salt and pepper, to taste. Cover with plastic wrap and chill for at 
least 2 hours before serving. 

Sweet Chili-Glazed Chicken Wings

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions

Cut each chicken wing in half at joint. Mix oil, cilantro, 
soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed 
red pepper in large bowl. Add chicken wings and turn to coat. 
Cover and refrigerate 2 hours. 
Preheat oven to 400F. Using tongs, transfer chicken wings to large 
baking sheet. Bake until cooked through and golden brown, about 
20 minutes. Meanwhile, combine vinegar, sugar, water, chili-garlic 
sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon 
crushed red pepper in medium saucepan. Bring to boil; reduce heat 
and simmer until glaze mixture thickens to syrup consistency, about 
20 minutes. 
Transfer baked chicken wings to large bowl. Pour glaze over; toss 
to coat. Place chicken wings atop steamed white rice. Sprinkle with 
green onions. 

Tequila Marinated Spareribs

1 rack of pork spareribs (about 3 pounds)
Freshly-ground black pepper
1 cup olive oil
Juice from 4 limes
1/2 cup gold tequila
1 onion, finely chopped
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Season the ribs with salt and pepper. In a small mixing bowl, whisk 
the oil, lime juice, tequila, onions, garlic, jalapenos, and 
cilantro. Season with more salt and pepper. Place the ribs, meat side 
down, in a glass baking dish. Pour the marinade over the ribs, 
coating each side completely. Cover with plastic wrap and refrigerate 
overnight (at least 12 hours), turning every couple of hours. 
Remove from the refrigerator and bring the ribs to room temperature. 
Preheat the grill on low. Place the ribs, meat side down, and grill 
them, turning and basting every 15 minutes. Cook for about 1 1/2 to 
2 hours, or until the ribs are tender. Remove from the grill and 
slice into individual ribs. 

Tuesday, June 13, 2017

Fish with Tomatoes, Olives and Capers

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

In a large nonstick skillet heat 2 teaspoons of oil over a 
medium-high heat. Add fish and cook until opaque in the center, 
about 2 1/2 minutes per side. Transfer the fish to a platter and 
tent with foil to keep the fish warm. 
Heat the remaining 2 teaspoons of oil in the same skillet; add 
onion and saute for 2 minutes. Add the wine and cook until reduced 
by half, about 2 minutes. Add the tomatoes, olives and capers and 
crushed red pepper, if using, and cook for 3 minutes more. Stir in 
the spinach and cook until it is wilted, about 3 minutes. Season 
with salt and pepper. Spoon the sauce over the fish and serve. 

Glazed Baby Carrots

1 (1-pound) bag baby carrots
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt

Place all the ingredients in a medium, heavy saucepan. Bring to a 
boil over medium-high heat, stirring occasionally, until the carrots 
are tender and the sauce becomes a shiny glaze, about 15 minutes. 

Glazed Pearl Onions

2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed [448 g]
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley

Melt the butter in a large skillet over medium heat. Add the
onions and cook, stirring occasionally, until the onions begin to
brown on all sides, 10 to 12 minutes. Sprinkle with the brown
sugar and gently stir in the mustard to make a smooth coating
over the onions. Cook two minutes more. Sprinkle with parsley
and serve hot.

Herb-Roasted Turkey Breast

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preheat the oven to 325F. Place the turkey breast, skin side up, 
on a rack in a roasting pan. In a small bowl, combine the garlic, 
mustard, herbs, salt, pepper, olive oil, and lemon juice to make a 
paste. Loosen the skin from the meat gently with your fingers and 
smear half of the paste directly on the meat. Spread the remaining 
paste evenly on the skin. Pour the wine into the bottom of the 
roasting pan. 
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden 
brown and an instant-read thermometer registers 165F when inserted 
into the thickest and meatiest areas of the breast. (test in several 
places.) If the skin is over-browning, cover the breast loosely with 
aluminum foil. When the turkey is done, cover with foil and allow it 
to rest at room temperature for 15 minutes. Slice and serve with the 
pan juices spooned over the turkey. 

Romesco Style Pork

1 1/2 pounds pork tenderloin
1/3 cup extra-virgin olive oil plus additional for rubbing
1 (5 oz.) package prewashed baby spinach or arugula
1 (12 oz.) jar roasted peppers, drained, rinsed, and patted dry
1/2 cup sliced almonds
4 large garlic cloves, thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup red-wine vinegar or Sherry vinegar

Prepare a gas grill for direct-heat cooking over medium-high heat.
Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt,
and 1/2 teaspoon pepper. Oil grill rack, then grill pork, covered,
turning occasionally, until an instant-read thermometer inserted
diagonally into center registers 150F, 20 to 25 minutes total.
Transfer pork to a cutting board and let stand 10 minutes.
While pork stands, put greens and peppers on a platter. Cook almonds
and garlic in oil in a small heavy skillet over medium heat, stirring
frequently, until golden, about 2 minutes. Transfer with a slotted
spoon to paper towels to drain.
Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and
cook, stirring, 30 seconds. Pour in vinegar and boil, swirling
occasionally, 1 minute. Drizzle hot dressing over greens and peppers
and toss. Top with sliced pork and sprinkle with toasted almonds and