Recipes and Food

Switlyk Hash

2012-02-08T14:10:00.002-07:00

This is and easy meal that can be served for breakfast or dinner. I love this recipes as you can use whatever veggies and herbs you have on hand. I have used broccoli, summer squash, zucchini, tomatoes, onions, peppers, eggplant, mushrooms... If your the carnivore kind and can't go without meat, add some bacon or ham. Pull out the ketchup or chili sauce for serving!

Ingredients
2-3 large potatoes (or a bag of frozen, cubed hash browns)
½- 1 onion, chopped
1-2 cloves garlic, finely chopped
1-2 bell pepper, (may use red, orange, yellow, and green)
¼ tsp red pepper flakes
2 handfuls of spinach
4-8 eggs (depending if you want them doubled-up)
¼ cup shredded Parmesan
½-1 cup feta
2 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Method
1. In a large cast-iron skillet, melt 2 tablespoons butter over medium. Add onion, garlic and bell pepper and cook until softened, about 10 minutes.
2. Add potatoes and red-pepper flakes; season with salt and pepper. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted.
3. Make four wells in potato mixture by using the back of a large spoon. Crack 1-2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with feta and parsley and serve immediately.

Caprese Salad: Tomato, Basil and Mozzarella

2012-01-24T10:46:00.001-07:00

This recipe is easy to make and requires very little preparation. The combinations of these flavors is fantastic. I'm including two different ideas for this recipe, the first is more of an appetizer or side dish, the second, a green salad.

Ingredients
Spring mix salad and baby spinach (only for method 2)
Fresh mozzarella (comes in brine), about 3 balls of cheese
A bunch of basil
4 Vine ripened tomatoes OR 1 pint cherry tomatoes
¼ cup balsamic vinegar OR 1 cup if making a balsamic reduction
⅓ cup olive oil
Salt and pepper
Kalamata olives for garnish

Caprese Appetizer: Method 1
1. Slice tomatoes in ½ inch rings or cherry tomatoes in half
2. Slice mozzarella the same way but in ¼ inch thickness
3. Clean basil and remove the leaves from the stem.
4. On a big flat platter place the tomatoes down follow by mozzarella and basil.
5. In small bowl whisk vinegar, oil, salt and pepper and drizzle over your tomato stacks.
6. Grind fresh pepper over top and ready your ready to serve

*If you want a more bolder balsamic flavor. Omit vinegar from step 5 (but don't omit the entire step!). Make a balsamic reduction by placing 1/2-1 cup of balsamic vinegar in a sauce pan. Bring to a boil over medium to low heat. Simmer for 10-20 min until reduction is thick and syrupy. Drizzle over Caprese stacks and enjoy!!!

Caprese Salad: Method 2
1. Slice tomatoes in ½ inch rings or cherry tomatoes in half
2. Slice mozzarella the same way but in ¼ inch thickness
3. Clean basil and remove the leaves from the stem.
4. In small bowl whisk vinegar, oil, salt and pepper.
5. Drizzle over salad and toss.
5. Top salad with basil, tomatoes and mozzarella
6. Grind fresh pepper over top and ready your ready to serve

Concord Grape Sorbet

2011-12-14T10:51:00.000-07:00

I bought a sorbet maker in the spring and have LOVED making sorbet. Here is a favorite from Martha Stewart Living.

"This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco."

Ingredients
1 ½ lbs. Concord grapes (1 quart container)
¼ cup water
⅔ cup Simple Syrup
1 ½ tablespoons freshly squeezed lemon juice

Method
1. Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.

3. Pass mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in simple syrup and lemon juice.

4. Transfer mixture to an ice-cream maker, and freeze according to manufacturer's instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.

Chicken Tikka Masala

2011-11-04T13:26:00.000-06:00

This is my favorite Indian dish and a good one to start with for those not familiar with Indian. I like to serve it with homemade Naan and Basmati rice. You can substitute the chicken with shrimp or if your a vegetarian, tofu is excellent in this dish (but I would only marinate for an hour as it soaks up the flavor quickly). I've made this recipe a million times to try and get the taste just right for my liking. Here it is!

4 chicken breasts

Marinade
1 cup yogurt
1 tbsp. lemon juice
2 tsp ground cumin
1 teaspoon ground cinnamon
1 teaspoons cayenne pepper
1 tablespoon minced fresh ginger
3 cloves garlic, pressed
1 teaspoon Kosher Salt, or to taste
½ teaspoon black pepper
4 long skewers

Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno or serrano pepper, finely chopped
2 teaspoons garam masala
2 teaspoons paprika
1-3 teaspoon Kosher Salt, or to taste
1 8oz can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro, for garnish

Method
1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour or overnight.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill to lightly char chicken. Chicken does not have to be all the way cooked as it will finish cooking in the sauce.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno and season with garam masala, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Cayenne Chicken with Lime and Avacado

2011-10-04T00:00:00.000-06:00

I like this recipe anytime of the year. I usually serve it with a side of rice and some fruit. May add green or red onions to the avocado mix for a bolder taste.

Ingredients

6 chicken tenders
1 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
¼ teaspoon pepper
6 slices of ham
6 slices of Swiss Cheese

Avocado Topping
1-2 avocado, cubed
Juice of one Lime
Salt to taste

Dipping Sauce
1 cup mayonnaise
4-5 tablespoons Mustard
4 tablespoons Honey
⅛ teaspoon garlic salt

Method
1. Mix ingredients in dipping sauce and set aside. Rub chicken tenders with cayenne, salt and pepper. Grill or pan fry.
2. When chicken has a few minutes left of cooking, add 1 slice of ham and 1 slice of Swiss cheese on top each chicken tender then broil until cheese is melted.
3. Top with avocado mixture and serve with dipping sauce.

Hyde Park Chicken

2011-09-07T08:07:00.001-06:00

I know this recipe is out there in its various forms, so this is an oldie but a goodie. We had this at every Hyde Park community and church gathering as a kids. It's great served over rice.

Ingredients
1 cup oil
1 cup kikkoman soy sauce
2 cups 7-Up or Coke
½ tsp. garlic powder
2 tbsp. horseradish, (optional)
12 boneless skinless chicken

Method
Place in large Ziploc bag. Marinate 6-8 hours or over night. Barbecue on gril. Baste with remaining sauce to keep moist.

Banoffee Pie (banana-toffee)

2011-07-08T22:19:00.006-06:00

This is a very simple recipe with little preparation if you have your sweetened condensed milk previously boiled. I would boil 3 cans at once (which may require more boiling time), then save 2 unopened cans for another day. That makes for a quick dessert that your guest will love. No need to add any sugar to the cream or crust. Let the sweetness come from the caramel toffee sauce. If you want a little variation, sprinkle the top with a little nutmeg or chocolate sauce.

Ingredients
10 Graham Crackers, crushed
⅓ cup butter, melted
1 can of boiled sweetened condensed milk
Bananas, ripe
Whipped cream

Method
1. Make a crust with the crushed crackers and butter. Chill.
2. To make the toffee, boil can of milk for 4 hours, keeping it covered with water. Let cool. Caramel should be rich in color. Set aside and let cool.
3. Spread cooled toffee over the chilled crust.
4. Slice bananas (as many as you like) and layer over entire pie.
5. Spread the whipped cream, unsweetened, over the pie.
6. Chill and serve!

Jello-Tapioca Fruit Salad

2011-07-08T21:36:00.003-06:00

If your looking for a nice Jell-O salad, this one seems to be a favorite. I have done it with raspberries, strawberries, blackberries, blueberries, and even pomegranates. Match whatever jell-O and fruit you have on hand. I have used fresh, frozen and canned fruit. Fresh is always best!

Ingredients
1 (3 oz) pkg jello (orange or whatever flavor)
1 (3 oz) pkg vanilla cook and serve pudding
1 (3 oz) pkg tapioca cook and serve pudding
3 cups boiling water
2 cups cool whip or whipping cream
2 cans of mandarin oranges (or fruit to go with the Jell-O flavor picked)

Method
Boil 3 cups water. Add jello and puddings. Keep stirring until thick. Put in fridge overnight or until completely cool. Add cream or cool whip and fruit. Garnish with fresh fruit and mint leaves!

Calypso Lime Chicken

2011-07-08T19:00:00.001-06:00

WOW! My mouth waters just thinking about this perfect blend of flavors; lime marinated chicken, creamy coconut lime and ginger sauce, topped with toasted coconut and fresh cilantro. Honestly, this dish is amazing. I often pan-fry the chicken instead of grilling it. Enjoy!

Ingredients
6 5oz. boneless chicken breast halves, (I use 10-12 chicken tenders)
Sticky rice

Chicken Marinade
3 tablespoons fresh lime juice
2 tablespoons olive oil

Coconut Sauce
1 cup unsweetened coconut milk
½ cup heavy cream
Juice of 1 lime (may want to add to taste if you don't want to mask the coconut with lime)
1 tablespoon grated lime zest
2 tablespoons peeled fresh ginger, finely grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, divided

Garnish
⅓ cup coarsely chopped cilantro
⅓ cup shredded coconut, toasted in a dry skillet, or under the broiler, over low heat (about 5 minutes)

Method
1. Preheat broiler or prepare grill.

2. In a large bowl, whisk together 3 Tbsp of lime juice and the olive oil. Add the chicken pieces and toss them to coat. Let meat marinate in the refrigerator for at least 30 minutes.

3. In a medium saucepan, whisk together coconut milk, cream, lime juice and zest, ginger, salt and pepper. Heat until small bubbles form around the edge of the pan. Set aside.

4. Remove chicken from marinade; sprinkle with salt and pepper. Pan-sear or grill until cooked though. Transfer to platter. Cover to keep warm.

5. Over low heat, warm the sauce. Spoon over chicken, then sprinkle with cilantro and coconut. Serve over sticky rice.

The Best Fish Tacos In the World

2011-06-30T23:29:00.003-06:00

Here is another recipe from my friend Kelsey. She is such an inventive gourmet chef. These fish tacos are incredible! If you can't take the heat, go lighter on the chipotle, garlic, and red onion. Add a little...taste, add a little more...until you find you're smiling. I would follow Kelsey's direction and let your taste buds be your guide.

Ingredients

Fish Marinade
1 lb. mahi mahi
2 limes
4 tablespoons oyster sauce
1 bunch cilantro, finely chopped
Cabbage Mixture
½ small red cabbage, thinly sliced
small red onion, thinly sliced
2 limes
S & P

Dressing
¼ cup mayo
¼ cup sour cream
2 limes
3 tablespoons maple syrup
handful of cilantro
S & P
chipotle peppers in adobe sauce, to taste
garlic, crushed, to taste

Tacos
small soft taco’s
2 tablespoons butter

Method
1. Mix two of the limes, oyster sauce, and a small handful of cilantro in a shallow dish and add the mahi mahi. Coat the fish and set in the fridge to chill out.

2. In a medium bowl mix the cabbage, onion, juice of two limes and S & P. Set aside for later.

3. Now for the best part, mix your mayo and sour cream together and add the lime juice, maple syrup, a handful of cilantro and S & P to taste. As for the chipotle peppers and garlic, it’s completely up to your own taste buds…I personally think there is no such thing as too much garlic and don’t really see what the whole garlic breath hype is about and like things spicy enough to make beads of sweat appear on m nose, but that’s just me! Mix well and set in the fridge, you’ll have to taste it to make sure it has the correct balance of salt to lime to spice.

4. Now heat the butter in a large pan over high and add the fish along with it’s marinade. Cook for 5 minutes, flipping once. Around this time you might want to heat up the tacos on a hot skillet or in the oven b/c you’re almost there.

5. Gather the party around the counter and start assembling. Watch their faces as they’re taken aback by the beauty of this mélange of colors and flavors.

Lemon Curd Cupcakes with Lemon Cream Cheese Frosting

2011-06-08T12:30:00.007-06:00

These cupcakes are AMAZING!!! They take a little time, but are well worth it. The lemon curd inside the cupcake is a nice tart while the frosting on top is happy and sweet. Such a great combination. I seem to always run out of the lemon curd so I would double the curd recipe.
Lemon Cake
3 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter (room temperature)
2 cups sugar
4 eggs (separated)
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon extract
zest of two lemons

Method
1. Mix together flour, baking powder and salt. Set aside.
2. Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well. Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon and lemon zest.
3. In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.
4. Place into cupcake liners. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.

Lemon Curd
2 lemons
4 egg yolks
¾ cups sugar
4 tablespoons butter, cold

Method
1. In a bowl mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest.
2. In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp at a time. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.

Lemon Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 cup sugar
⅛ teaspoon salt
1 teaspoon vanilla
1 ½ cups whipping cream
Half of the lemon curd recipe above

Method
In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream.
(Here is the link to the creator of this tasty treat. She has a great recipe blog!)

Grilled Shrimp

2011-05-09T22:00:00.000-06:00

Here are two different recipes for grilled shrimp. Both are fantastic and simple. Remember to soak your wooden skewers for 20 min and don't overcook your shrimp!

Garlic Paprika Grilled Shrimp

Ingredients
1 lb. raw shrimp
1 clove garlic
salt to taste
cayenne pepper to taste
1 teaspoon paprika
2 tablespoons light olive oil
2 teaspoons lemon juice

Basil Tomato Grilled Shrimp

Ingredients
3 cloves garlic, minced
⅓ cup olive oil
¼ cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon cayenne pepper
2 lbs. fresh shrimp, peeled and deveined

Method
1. In a large bowl, stir all ingredients together. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Blueberry Bars with Lemon Icing

2011-04-28T22:13:00.010-06:00

I love blueberries! Combine them with lemon and you have a great combination. The lemon is tart, the berries are sweet. These flavors compliment each other so nicely. I have used frozen or fresh blueberries and both work great.

Crust
1 c. butter
1 c. brown sugar
2 c. flour
½ t. baking soda
¼ t. salt
3 c. rolled oats

Filling
4 c. blueberries
½ c. white sugar
3 t. corn starch
1 t. lemon peel

Icing (to taste)
powdered sugar
lemon juice
vanilla

Method
1. Combine crust ingredients and press 2 cups into a greased 9x13 pan.
2. Combine filling ingredients, toss until coated and lay on top of crust.
3. Cover filling with remaining crust.
4. Bake and 350 degrees for 35-45 min.
5. Drizzle with icing hot from the oven.
6. Serve with fresh whip cream, or even better yet, with ice cream.

Chicken Pasta with Sun Dried Tomato Cream Sauce

2011-04-25T09:00:00.004-06:00

I've seen various recipes like this one floating around the internet. This is a delicious chicken and pasta dish that is sure to please your dinner guests. It is complemented nicely with a fresh green salad and some bread. Your basic Italian sides! Omit the chicken and it's a great vegetarian dish.

Ingredients
1 1/2 lb chicken
1 lb. penne pasta
1 tablespoon olive oil
4 clove garlic, minced
¼-½ c. sun dried tomatoes, coarsely chopped
3 shallots, diced
⅛-¼ teaspoon dried hot red pepper flakes
½ c. cooking white wine
1 ½ cup chicken broth
½ c. heavy cream
4 Tablespoons basil, Chopped, or 2 tsp dried (more for garnish)

Method
1. Make pasta as per package instruction.
2. Season chicken with salt and pepper. Dust in flour.
3. Brown chicken in a skillet and transfer to a plate. After cooling, cut into long strips.
4. To skillet add garlic, tomatoes, and red pepper sauteing and stirring until garlic is pale and golden.
5. Add wine, deglaze. Add chicken broth and bring to boil, then simmer.
6. Let cool slightly then add cream and basil.
7. Served chicken over pasta and top with cream sauce and garnish with basil.

Notes:
May add roasted red peppers, drained and chopped, for more heat. If you prefer to grill your chicken, omit the flour and oil the grates.

Baked French Toast

2011-04-12T20:37:00.003-06:00

This is Jeanie's recipe using Alton Brown's method. A perfect combination for perfect baked french toast. Great with buttermilk syrup and fresh fruit.

Ingredients
4 beaten eggs
1 cup whipping cream, buttermilk, sour cream, or eggnog
3 cups milk
1 cube butter melted
1 teaspoon vanilla
¾ cup sugar
1 tablespoon cinnamon
¼ teaspoon nutmeg (optional)
½ cup nuts (optional)
12 slices day old French bread

Method
In medium size mixing bowl, whisk ingredients together. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side. Then remove to a cooling rack that is sitting in a sheet pan and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Note: The night prior to making this recipe, place bread in a bread drying rack over night to allow it to dry and harden.

Chicken Curry Wraps

2011-04-07T20:10:00.008-06:00

These little wraps are one of my husband's favorites. They would be great for a summer picnic as they are quite refreshing and light. If you like hot, add more curry. For those of you who like a little hint of curry minus the heat, add 1 1/2 tsp of curry.

Ingredients
½ cup Mayo
½ cup sour cream
1 tablespoon lemon juice
1-3 tsp. curry powder
½ teaspoon Dijon mustard
3 ½ cups cooked chicken, chopped
¾ cup halved or quartered green grapes
½ cup chopped roasted cashews (or almonds)
leaf lettuce (shredded)
pita bread, croissants or tortillas
salt & pepper to taste

Method
Mix together ingredients withholding cashews and lettuce. When ready to assemble, add nuts and lettuce to sandwich.

Harrison's Chocolate Chip Cookies

2011-04-06T08:10:00.002-06:00

These are some of my favorite chocolate chip cookies. The trick is getting the batter the right consistency. It is not as sticky as some cookie dough, but careful not to overdue it on the flour. If made right, they are just perfect!

Ingredients
1 cup (2 sticks) butter, softened
½ cup granulated sugar
1 ½ cups packed brown sugar
2 large eggs
2 ½ teaspoons imitation vanilla
¾ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 to 3½ cups all-purpose flour
1 ½ 12-ounce bags semi-sweet chocolate chips

Method
1. Preheat oven to 350° F.
2. In a large mixing bowl, cream the butter, sugars, eggs, and vanilla. Whip this mixture at high speed for 2 minutes.
3. Add the salt, baking powder, and baking soda. Mix.
4. Gradually beat in the flour. Using too little flour results in flat cookies.
5. Stir in the chocolate chips.
6. With your fingers, place golf-ball-size dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 10 to13 minutes, or until edges are light brown. Do not over bake.
8. Makes approximately 2 dozen cookies.
9. Variations:
10. Substitute milk chocolate chips for the semi-sweet chocolate chips and/or add 1½ cups of chopped walnuts, pecans, or macadamia nuts to the recipe before baking. Although margarine can be substituted for butter in this recipe, using butter produces the best results.

Grilled Flank Steak with Gorgonzola Cream Sauce

2011-03-27T20:21:00.002-06:00

"I always want to remember this meat!" These were the last words from my sister's mouth before leaving my home after this tasty dish. This dish comes from The Food Network. Gorgonzola is a cheese similar to blue cheese, but more mild. This sauce with a good flank steak compliment each other like Sonny and Cher!

Ingredients
1 ½ lbs. flank steak
2 tablespoons olive oil
Kosher salt and freshly ground pepper

Gorgonzola Cream Sauce
1 tablespoon salted butter
1 shallot, minced
1 cup heavy cream
¼ lb. Gorgonzola cheese,crumbled

Method

1. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add cream and simmer until reduced by half. Whisk in the Gorgonzola until it melts. Season with salt and pepper and keep warm.

2. Heat grill to medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5-10 minutes before slicing.

3. Slice steak and drizzle with sauce. Enjoy!

Indian Fried Rice

2011-03-26T15:40:00.000-06:00

India has got to be one of the most fascinating places I have ever been. I love so many things about it, but the food was defiantly on my top 5 favorites! I learned how to make this recipe after returning from a short stay in Calcutta. Basmati rice is one of my favorites. It is a long grain rice that has such a unique smell. The jalapeno soy sauce mixture is a must to put over the rice, so don't leave it off!

Ingredients
4 cups basmati rice (cooked)
½ green pepper
½ yellow pepper
½ red pepper
½ tomato
1-2 bunches of green onions
1-2 jalapeño
8-10 pieces of bacon (sliced)
4-5 cloves of garlic (minced)
4 eggs
½ teaspoon cayenne pepper

Jalapeño Soy Sauce
½ bunch green onions
1 tablespoon minced garlic
1 jalapeño
soy sauce to cover

Method
1. With oil in a frying pan add chopped garlic until darkened followed by bacon and jalapeño. Meanwhile beat 4 eggs in a bowl with a bit of salt.
2. Pour into a large pot with hot oil on the bottom. Stir until eggs are scrambled then slowly add and stir in rice then add green onions.
3. In the frying pan add cayenne pepper. Cook for a few 5 or so min. then combined all ingredients into the pot of rice.

Lemon Pine Nut Parmesan Fish

2011-03-26T15:20:00.004-06:00

A little about my friend Kelsey. I spent 6 weeks with her and her mom Jeanie on the South Pacific islands of Vanuatu. We were very limited on what we had to eat, but these two could really invent some amazing dishes from the local fruits and veggies. Kelsey's recipes are amazing. She know flavors and ingredients like no one I know. I have never met anyone so natural in the kitchen. She can create the most amazing dishes. It is such a treat when she comes to stay. I stock the fridge and she goes to work! I love to see her little mind tick as she opens up my cupboards and begins to cook.

Here is a dandy white fish recipe from my Portland friends. It's simple, but satisfying. Enjoy!

Ingredients
1 ½ lb white fish
1 ½ c pine nuts
1 lemon
1 cup Parmesan
3 tablespoons flour
3 tablespoons butter
Dill weed (optional)
Salt and pepper

Method
1. Preheat oven to 400 degrees
2. First roast pine nuts (be careful as they burn quickly, usually takes 3-4 min at 400 degrees)
3. Place pine nuts in food processor and grind until chunky.
4. Add zest of 1 lemon, Parmesan, and flour to pine nuts and grind until a coarse meaty texture.
5. Coat baking dish with olive oil, place fish fillet down and coat with thin layer of the pine nut mixture.
6. Melt butter and squeeze ½ of lemon into it. Then drizzle over fish and sprinkle with salt and pepper.
7. Bake for 20-30 min depending on thickness.
8. Top with dill as desired.

P.S. This is great served over couscous!

Oriental Flank Steak

2011-03-11T22:22:00.001-07:00

This is one of my favorite recipes (I know I say that a lot, but who's to limit favorites). Being fried it sits a bit heavy in your stomach but just typing this up makes my mouth water! If your flank steak is not thin, ask the grocery store butcher to cut it into long skinny strips, then take it home and beat it with a metal mallet (a great way to work out any frustrations from the day!).

PS I don't have a picture for this one so the main contributor will have to do!

Ingredients
1 piece Flank Steak
½ cup sugar
½ cup + 2 Tbs Soy sauce
1 clove garlic, minced (or powder)
2 stalks green onions, chopped
1 egg well beaten
1 cup flour (or more), for coating

Method
Tenderize flank steak (2x), cut into bite size pieces. Marinate steak in soy sauce mixtures at least 1/2 hour (overnight is fine). Coat meat with flour then dip into egg and chopped green onion mixture. Fry in hot oil. Serve over rice. Have a bit of soy sauce on hand to sprinkle over the top if desired.

Lemon Fusili Pasta

2011-03-09T12:22:00.001-07:00

If you like lemon, you'll love this dish. Ok, if you don't like lemon you'll still love this. Give it a try!

Ingredients
1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
1-2 lemons
kosher salt and black pepper
1 bunch broccoli
1 lb. fusilli pasta (or rotini)
½ lb. baby arugula
½ cup freshly grated Parmesan cheese
1 pint grape or cheery tomatoes, halved
2 breasts Chicken, pan seared/grilled, then sliced into strips (omit if your a vegetarian)

Method
1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
2. Add the cream, the zest from 2 lemons, the juice of 1 lemon (or to taste), 2 tsp of salt, and 1 tsp of pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken.
3. Meanwhile, cut the broccoli in florets and discard the stem. Cook in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain and run under cold water. Set aside.
4. Boil a large pot of water and add 1 Tbsp. of salt and the pasta and cook according to package directions, about 12 minutes. Drain the pasta and place back into the pot. Immediately add the cream mixture and cook it over medium-low heat for about 3 minutes.
5. Pour the hot pasta into a bowl, add the arugula, Parmesan, tomatoes, and broccoli. Cut the last lemon in half lengthwise, slice it 1/4 inch thick crosswise, and add it to the pasta. Toss well.
6. Top with chicken and enjoy!

Porcupine Meatballs

2011-03-05T21:37:00.001-07:00

There's nothing to fancy about these, but they are darn good meatballs. As the rice cooks is pokes out to make cute little porcupine quills. I loved that as a kid!

Ingredients
1 lb. Lean ground beef
⅓ cup uncooked rice
¼ cup chopped onion
¼ cup water
1 teaspoon salt
ds pepper
2 cans condensed tomato soup
1 teaspoon chili powder
3/4 cup water

Method
Combine beef, rice, onion, water, salt and pepper. Shape into 15 one-inch balls. Blend soup and chili powder, stir in water. Bring to a boil and add meatballs. Cover and simmer gently for one hour stirring occasionally. If sauce becomes to thick, add more water.

The Ultimate Piña Colada (non-alcoholic)

2011-02-23T07:50:00.001-07:00

This recipe is crazy simple and easy. But that's not to say it won't taste like you spent hours perfecting the flavor. This will become your standard slushy drink! If you want a little variety, add a different fruit like strawberries.

Ingredients
½ can (8 oz) cream of coconut (sold in liquor section)
2 cups frozen pineapple juice and tidbits/chunks
2 cups milk
2 cups ice

Method
Mix together in a blender. Enjoy!

Pasta with Chanterelles, Tomatoes, and Broccoli Cream

2011-02-21T09:00:00.000-07:00

Sometimes it hard for me to know what to do with broccoli! I like it....sometimes. Ok, not usually. But this dish changes broccoli into a delicious cream poured over pasta and topped with mushrooms sauteed in garlic and thyme and tomatoes!

Ingredients
1 head broccoli (boil in salted water)
2 tablespoons butter
¼ cup milk
4 tablespoons olive oil (divided)
Salt and pepper to taste
1 lb. dry spaghetti
4 ounces chanterelle mushrooms, cleaned and cut, (many use any mushroom)
4 fresh sprigs of thyme, leaves picked off and roughly chopped (may use 1 tsp dry thyme)
2 teaspoons chopped garlic
2 tablespoons white wine, (may use chicken broth as a substitute)
1 large tomatoes, chopped
Parmesan cheese for garnish

Method
To prepare broccoli cream:

1 Cut broccoli into florets with 1 inch stem
2 Drop broccoli into pot of boiling salted water
3 Boil until easily pierced with a knife
4 Drain
5 In a sauté pan add 2T olive oil and broccoli
6 Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off
7 Place broccoli in a blender or food processor
8 Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy)
9 Season with salt and pepper

To prepare Pasta:

1 Cook pasta
2 In sauté pan, add mushrooms and cook a couple minutes
3 Add chopped thyme and garlic
4 Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry
5 Drain pasta and toss with mushroom mixture

On each plate layer pasta, broccoli puree, and chopped tomatoes. I like to add a little freshly grated Parmesan on the top.

Curried Parsnip Soup

2011-02-16T14:56:00.000-07:00

Another great dish from my Portland friends!

Parsnips are the long white carrot looking roots you see in the grocery store. They are quite sweet and taste so good in the soup. The first time I tried this, my initial thought was "ahhh...comfort food". The curry adds little warmth but the crème fraîche balances it just right. Make sure to have a little bread for dipping as you'll want every last drop!

Ingredients
4 tbsp. olive oil
1 large onion, peeled and finely chopped
½-1 tablespoon curry powder
2 tbsp. flour
2 medium parsnips, washed, peeled, and diced
40 ounces vegetable broth or chicken
7 ounces crème fraîche, (may also use sour cream)
3 ½ ounces green beans, trimmed and cut into 1 inch fingers
3 ½ ounces peas, fresh or frozen

Method
1. Heat olive oil and gently saute the onions for ten minutes
2. Remove from the heat and stir in the curry powder and flour.
3. Return to the heat and cook, stirring continuously for three minutes.
4. Add the diced parsnips and stir for two more minutes.
5. Pour in the stock and bring to a boil.
6. Simmer for twenty minutes, or until the parsnips are tender.
7. Liquidize mixture in a blender, return to the pan, and bring back to a simmer.
8. Stir in the crème fraîche.
9. Add the bean and peas and cook for another seven minutes.

ReBar Chocolate Cake

2011-02-14T14:01:00.001-07:00

This recipe comes from the ReBar restaurant cookbook. If you are a chocolate lover, this is it! Honesty, you will never make another chocolate cake that compares. Be sure to purchase baker's chocolate instead of chocolate chips. I would serve this cake topped with strawberries or raspberries and a cold glass of milk.

Cake

1 1/2 cups light brown sugar
1 1/2 cups unbleached flour
1/2 cup cocoa
1 1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup strong coffee (in place of coffee increase the buttermilk by 1/4 cup + 1/2 cup of water)
3/4 cup buttermilk
1/3 cup + 2 tbsp vegetable oil
2 eggs (1 whole egg + 1 egg yolk)
1 tsp vanilla

Cake filling

5 oz milk chocolate
5 oz dark chocolate
1/2 lb unsalted butter, softened
1/4 lb cream cheese, spreadable
1 tsp vanilla

Ganache

1/2 cup heavy cream
1 tbsp unsalted butter
5 oz semi-sweet chocolate

Method

1. Pre-heat oven to 350 F. Prepare three 8″ cake pans with oiled parchment cut to fit the bottoms of the pans. Set aside.

2. Combine the sugar, flour, cocoa, baking powder, soda and salt in the bowl of a mixer and whisk on low to combine, making sure it is lump-free. Add the coffee, buttermilk, oil, eggs and vanilla and mix on medium-low for 2 minutes, stopping to scrape down the sides. The batter will be pourable.

3. Divide the batter among the prepared pans and bake for 15 minutes until an inserted toothpick comes out clean. Let the cakes cool before removing them from the pans and cool completely on a wire rack. Remove parchment papers before assembling.

4. Next, prepare the cake filling. Melt the milk and dark chocolates in a double boiler and stir until smooth. Cool 10 minutes. Cream together the butter, cream cheese and vanilla. Mix the cooled chocolate into the creamed mixture. Next, prepare the ganache by heating the cream and butter to just before the scalding point. Pour the cream over the chopped chocolate and let rest for 3 minutes, then whisk gently (to avoid incorporating air as much as possible) until melted and smooth. Cool slightly.

5. To assemble the cake, place one of the cake layers on a cooling rack with a large baking sheet underneath to catch drips. Evenly spread half of the filling over the layer, then position a second layer on top. Repeat with remaining filling, saving a small amount to thinly spread over the top. Chill 10 minutes. Next, slowly pour the warm chocolate ganache over the entire cake while carefully spreading it with a large metal icing spatula to make a smooth surface. Carefully transfer the cake onto a plate and into the fridge to set.

Pecan Encrusted Salmon with Dijon Honey Glaze

2011-02-02T12:45:00.001-07:00

Another amazing dish from my friend Kelsey! At the age of 21, she spent a summer as a professional chef in a Hood River Restaurant. This is the dish she chose as the main course on opening night. This is always a crowd pleaser, even for those who don't like fish! It is relatively simple and looks amazing. You'll have everyone thinking you worked for hours in the kitchen on this dish!

Ingredients
2lb Salmon
1 cup bread crumbs, chopped
3/4 cup pecans, chopped
1/2 cup parsley, finely chopped
salt and pepper to taste
set aside

Dijon Mixture
6 Tbsp. butter, melted
3-4 Tbsp. Dijon mustard
¼-1/3 cup honey
5 cloves garlic, chopped
1 juice of lemon, (3T lemon juice)
2 tablespoons olive oil, drizzle and whipped in slowly
salt and pepper to taste

Note-if you like your glaze sweet add the larger amount of honey, if you like a little more kick, add more Dijon and garlic

Method
1. Press crumb mixture on top of salmon. Drizzle Dijon glaze over salmon and bread mixture. Drizzle glaze over salmon again half way through cooking.

Raspberry Oat bars

2011-02-01T23:27:00.001-07:00

This is a simple dessert, yet very good. I would serve it with vanilla ice cream. Don't hesitate to try different varieties of jam and nuts. Some great combos are raspberry-almonds, blackberry-hazelnuts, peach-pecans. Experiment away and find the one you love!

Ingredients
1 ½ c. flour (I use whole wheat flour and they are fantastic!)
2 c. rolled oats
1 ½ c. nuts (walnuts, pecans, almonds, hazelnuts...)
2 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
1 cup + 2 tbsp. butter
1 ½ c. brown sugar
1 egg, lightly beaten
1 c. raspberry jam (or whatever you choose)

Method
1. Preheat oven to 350, grease 10x15 inch sheet
2. Place all ingredients except egg and jam in food mixer and blend
3. Remove 1/2 of mixture and set aside
4. Blend egg into remaining mixture and press into sheet. Bake until lightly browned, approx. 10 min.
5. Remove and spread jam on mixture, sprinkle with remaining mixture
6. Bake for another 10 min
7. Cool and cut

Elephants Tomato Orange Soup

2011-01-17T22:35:00.000-07:00

This one comes from my Portland friends. It is made at Elephant's Delicatessen in Portland, OR and is FANTASTIC! The OJ and baking soda may seem a bit strange for a soup, but they happen to be the secret ingredients that give it the WOW you'll love. It just may turn out to be your new favorite tomato soup!

Ingredients
½ cup unsalted butter (1 stick)
½ medium onion diced
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon salt
½ teaspoon cracked black pepper
¼ teaspoon baking soda
½ teaspoon dried thyme
1 cup fresh orange juice
½ cup heavy cream
Method
1. In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
2. Puree in a food processor or blender; strain through a sieve or food mill.
3. Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.
4. At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.

Chicken Tortilla Soup

2010-11-15T21:02:00.002-07:00

I came up with this recipe by combining four others! It is fantastic with all the toppings. To make your own tortilla strips, cut corn tortillas with a pizza cutter into long strips. Brush with olive oil and salt. Bake until crispy.

Ingredients
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 onion, chopped
4 cloves garlic, minced
2 tablespoon olive oil
2 teaspoons chili powder
2 teaspoon cumin
1 bay leaf
2 teaspoon salt
¼ teaspoon pepper
2 cups water
4 cups chicken broth
2 cans diced tomatoes, (14 oz can)
2 tsp lime juice
½ to 1 can corn, rinsed and drained
1 can (4 ounce) diced green chile peppers
1 can (15 ounce) black beans, rinsed and drained
½ cup heavy cream
1/4 cup chopped fresh cilantro

-SOUP TOPPINGS-
tortilla strips or crushed tortilla chips
sliced avocado
cilantro
shredded Monterey Jack cheese
sour cream
chopped green onions

Method
1. Sauté onion an garlic in olive oil in a medium stock pot. Chop up chicken (easier to chop if half frozen) and add to saute mix. When onion is translucent, add chili powder, cumin, salt and pepper. Cook until juices of chicken run clear. Deglaze with 2 cup water.
2. Add tomatoes (with juice), bay leaf, broth, water and lime juice.
3. Bring to a boil, and simmer for 5 to 10 minutes.
4. Stir in corn, chilies, beans. Simmer for 10 minutes, then add cream.
5. Ladle soup into individual serving bowls, and top with tortilla strips, avocado slices, cheese, sour cream,cilantro and chopped green onion.

Ryan's Whole Wheat Pancakes

2010-09-23T21:14:00.000-06:00

These are some of my favorite pancakes AND they are on the healthy side. The oats and wheat give them a great texture and the cinnamon and brown sugar sweeten 'em up a bit. This recipe makes 4 batches of 8-10 pancakes each.

Ingredients
4 cups oats
2 cups wheat flour
2 cups white flour
1 cup brown sugar
1 cup instant dry milk
2 tablespoons cinnamon
3 tablespoons baking powder
5 teaspoons salt
½ teaspoon cream of tarter

Method
Mix all dry ingredients together and store in an air-tight container.

To prepare, beat 2 eggs, add ½ cup oil and 1 cup water and beat
slightly. Add 2 cups of the dry ingredient mix. Stir together with as
few of strokes as possible. Cook on hot griddle.

Kammie's Brownies

2010-09-18T22:10:00.000-06:00

I don't know what it is about these brownies, but they are amazing! Maybe it's the number of eggs you use! They taste like a mix between chocolate cake and Texas sheet cake...not too chocolaty, but not too cakey either. These are a must in your recipe book!

Ingredients
2 cubes butter
2 cups sugar
½ cup cocoa
2 teaspoons vanilla
4 eggs
1 ½ cup flour

Frosting
½ cube butter
1 ⅔ cup powdered sugar-add more if needed
⅓ cup cocoa

Method
Cream together butter, sugar, cocoa, vanilla. Then add 4 eggs and flour. Bake at 350 for 30 min in 9x13. Frost after cooking. Double recipe for cookie sheet size.

Strawberry Coffee Cake

2010-08-17T18:22:00.000-06:00

This is a great coffee cake to use with your summer fruit. You may substitute strawberries for any fruit.

Ingredients
1 cup all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
½ cup milk
1 teaspoon vanilla (optional)
2 tablespoons butter, melted
1 ½-2 cups sliced fresh strawberries

Topping
½ cup all-purpose flour
½ cup sugar
¼ cup cold butter
¼ cup chopped pecans

Method
1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
3. Pour mixture into a greased 8-inch square baking dish.
4. Place strawberries evenly over the top of batter.
5. To make the topping: Combine the flour and sugar in a bowl.
6. With a pastry blender, cut in the butter until consistency of coarse crumbs.
7. Stir in pecans.
8. Sprinkle mixture evenly over the strawberries.
9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean

Coconut Rice

2010-07-08T16:57:00.000-06:00

This is another great rice to serve with Calypso Lime Chicken. It is sweet as candy! You'll love it!!!

Ingredients
3 cups uncooked sticky rice
1 can coconut milk
3 ⅔ c. water, (may need more)
½ tsp salt
½ c. sugar
1 mango, peeled and cubed (optional)

Method
Put all ingredients into a rice cooker and cook until done. Open and fluff and let moisture out.

Coconut Bars

2010-07-02T10:13:00.000-06:00

I have to be honest, these are a bit rich for me, but they are a real crowd pleaser. I like to toast my almonds before adding them.

Ingredients
1 yellow cake mix
½ c. butter, softened
1 egg
1 can sweet and condensed milk
1 c. coconut
1 c. chocolate chips
1 c. butterscotch chips
¾ c. almonds or pecans

Method
1. Mix cake mix, butter and egg and press into a 9x13 pan
2. Pour sweet and condensed milk over crust
3. Sprinkle remaining ingredients on top
4. Bake at 350 degrees for 30 min
5. Cool and cut into squares

Spinach Salad with Blackberry Vinaigrette

2010-05-15T22:48:00.001-06:00

I can't decide if this is a winter or summer salad. If you candy the nuts in cinnamon and sugar it seems to taste more like winter. If you just use sugar on its own, I think it feels a bit more summerish. So, I guess it can be both. It may be a little to sweet for some, so just adjust it by adding more salt to taste.

Ingredients

DRESSING
½ cup blackberry
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
½-1 teaspoon vanilla
¼ teaspoon salt

SALAD
1 (9 ounce) bag fresh spinach
½ cup crumbled gorgonzola or feta
⅓ cup sliced red onion (optional)
⅓ cup cinnamon sugar or plain sugar candied nuts, (walnut, almonds, hazelnuts)
1 pear, cut into slices or cubes

Method
In a blender combine dressing ingredients.
In a large bowl, toss spinach, cheese, red onion and blackberry mixture.
Stir in nuts before serving.

To carmalize nuts: Place about 1/2 cup of sugar (or cinnamon sugar) in a skillet on med-high heat. After sugar is melted, pour nuts into the skillet and stir quickly to coat them. Lay them flat on parchment paper and let cool. After they are cool, you have to break them up into smaller pieces. Then you're done. Voile! Candied nuts!

Stuffed Red Peppers with Cheesy Polenta and Green Chilies

2010-05-12T19:44:00.000-06:00

This recipe is great when your garden peppers are ready to pick. It's a good way to use your dry corn meal as well. Once peppers are cooked, they taste so mild and sweet. This one is a keeper.

Ingredients
4 medium-size red bell peppers
¾ cup pollenta or yellow cornmeal
3 garlic cloves, minced
2 cups water
1 teaspoon salt
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
½ cup whipping cream
1 (7-ounce) can whole green chilies, drained and chopped
1/2-2/3 cup chopped cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup cooked bacon, cut into small pieces
½ cup (2 ounces) freshly grated Parmesan cheese
Fresh cilantro sprigs for garnish

Method
Cut bell peppers in half; remove and discard seeds and membranes. Place bell pepper cups in a lightly greased 13- x 9-inch baking dish.

Whisk together polenta and next 5 ingredients in a large saucepan over medium heat; bring to a boil. Cook, whisking constantly, 5 to 7 minutes or until polenta thickens. Stir in cream and remaining ingredients, blending well.

Spoon mixture into pepper cups.

Bake at 400°for 25 to 30 minutes or until peppers are tender. Garnish with polenta if desired.

White Bean Chili with Salsa Verde

2010-04-24T20:46:00.000-06:00

This recipe comes from my friend who is a fantastic cook. The salsa verde is the cat's meow which I think makes it a 5-star soup. I have also added sour cream and cheese on top and cilantro as a garnish. Serve this with corn bread and you're set!

Ingredients
¾ pound ground raw turkey (may use pork or chicken)
½ cup chopped onion
1 clove garlic, minced
3 cups water
1 15-ounce can great northern or white kidney beans, rinsed and drained
1 4-ounce can diced green chilies
2 teaspoons instant chicken bouillon granules
1 teaspoon ground cumin
¼ teaspoon pepper
¼ cup water
2 tablespoons all-purpose flour
1 cup shredded Monterey Jack cheese (4 ounces)

-Salsa Verde-
5 or 6 fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
2 tablespoons finely chopped onion
2 serrano or jalapeno peppers, seeded and finely chopped
1 tablespoon snipped fresh cilantro or parsley
1 teaspoon finely shredded lime peel
1 Tablespoon lime juice (to taste)
½ teaspoon sugar

Method
1. For Salsa Verde, in a medium mixing bowl, stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.

2. In a large saucepan or Dutch oven, cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan if necessary.

3. Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered for 30 minutes.

4. In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde.

Honey BBQ Pork Ribs

2010-04-22T18:44:00.000-06:00

Ingredients
3 lbs. country style pork ribs
½ teaspoon garlic salt
½ teaspoon pepper
1 cup ketchup
½ cup brown sugar
½ cup honey
¼ cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 ½ teaspoons liquid smoke

Method
Place ribs in bottom of large crock pot. Cover and cook and High for 3 hours. DRAIN. Reduce heat to Low. In a bowl combine remaining ingredients. Mix well. Pour over ribs in crock pot. Cover and cook on Low for 3 hours. Remove from crock pot and allow to cool. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Heat until hot throughout. May serve over rice.

Judy's Hot Fudge Sauce

2010-04-19T11:24:00.001-06:00

This is a family favorite. It is great on top of ice cream (vanilla or peppermint), banana split, brownies, or the recipe posted called "ice cream dessert". Caution, as you end up eating spoonfuls and it becomes the dessert itself!

Ingredients
2 cups sugar
4 tablespoons cocoa
4 tablespoons flour
1 can evaporated milk
1 stick butter
1 teaspoon vanilla

Method
Combine sugar, cocoa, & flour and blend well in a saucepan. Add other ingredients and boil 3-5 minutes until slightly thickened.

Ice Cream Dessert

2010-04-19T11:00:00.000-06:00

Great topped with Danish Desert or Judy Allen's Hot Fudge!

Ingredients
1 cup coconut
2 cups rice crispies
½ melted butter
1 cup brown sugar
½ cup chopped nuts

Method
Mix together
Put mixture on bottom of pan
Soften gallon ice cream
Put on top of mixture
Add remaining mixture on top
Garnish with Danish dessert and fruit

Blackened Salmon with Mango Salsa

2010-04-14T17:52:00.000-06:00

This is a great summer or winter dish. BBQ the fish then top with fresh mango salsa. A bit of sweet and salty!

Blackened Salmon
3 tablespoons butter
Blackened seasoning
1 ½ lb salmon fillet

Method
Place salmon skin down on aluminum foil
Melt butter and brush over salmon
Sprinkle with blackened seasoning
Throw on barbecue (or oven at 375 degrees)

Mango Salsa
1 mango
1 lime
2 large tomatoes
1 small red onion
¼ cup chopped cilantro
1 jalapeño, finely chopped (may use chili flakes to taste instead)
Salt to taste

Method
Chop all ingredients and mix together
*can substitute blackberries or blueberries for the mango, let salsa sit on salmon 1/2 hour before cooking

Vanilla Ice Cream

2010-04-14T17:09:00.001-06:00

This is a good ice cream recipe that you can make as healthy or rich as you like (see note below). You can add fruit, chocolate, or any mix into the ice cream as it churns, but I would wait until the last few min of churning to prevent over-freezing the fruit.

Ingredients
4 cups of cream
4 cups half and half
2 cups of milk
2 cups sugar
2 teaspoons vanilla

Method
Dissolve sugar in milk on medium low. Mix the rest of the ingredients in the ice cream maker.

Notes: May combined any amounts of liquid for more or less creamy, as long as it totals 10 cups.

Lemon Dijon Marinated Chinook Salmon

2010-02-26T22:23:00.001-07:00

Ingredients

--Marinade:---
¼ cup Dijon mustard
¼ cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 clove garlic, minced

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh rosemary
¼ cup sugar
pn black pepper

--Vinaigrette:---
¼ cup homemade or purchased pesto
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
6 5-oz Chinook salmon fillets
1 ½ lbs. fresh spring greens

Method
Combine marinade ingredients and place salmon fillets in a shallow bowl or zip lock. Marinate for at least 20 min. or overnight. Place fish in a baking dish with marinade, cook in the oven or on the grill with foil. Serve with Vinaigrette over fish or as a side dish.

Bajio Sweet Rice

2010-02-04T15:56:00.000-07:00

This is great served with Calypso Chicken with Lime

Ingredients
1 tablespoon butter
½ buch fresh cilantro, (optional)
2 cups white rice, short grain sticky
2 ¾ cups chicken broth
⅓ cup white sugar
Method
Melt butter in pan and saute chopped onion until translucent. Add the chopped cilantro and saute a minute more. Set aside. Pour rice into the pan and cook until it is light brown )being careful not to burn). Pour rice, onion, and cilantro into rice cooker and add chicken broth and sugar. Stir well. Cook and then fluff before serving.

Orzo Pasta Salad

2010-01-08T19:54:00.001-07:00

It is not often we use the little pastas. They have such great textures and are named so cute. Here are a few common ones used: ditalini (little thimbles), annelini (little rings), acini de pepe (little beads), stelline (little stars). And then there is Orzo, sometimes called "Italian rice" but literally means "barley."

Most pasta's are served warm, but orzo is great for cold salads. This pasta salad is always a winner but can be costly to make. It is great for picnics and pot lucks. Saves well as the flavor gets even better the 2nd day. This one is a must try!

Ingredients
1 lb. Orzo
1 cup red onion , caramelized (optional)
½ bunch cilantro

1 ½ cups sun dried tomatoes , packed in olive oil

6 ounces feta, (1 1/2 cups)
1 cup pine nuts
1 cup kalamata olives
1 ½ cups red cabbage, chopped
2-3 cloves garlic , finely chopped
⅓ cup balsamic vinegar
⅓ cup olive oil
1 lemon
salt & pepper to taste

Method
1. Cook pasta. Meanwhile dice the onion and cabbage and cut the cilantro. In a small bowl mix the last five ingredients.

2. When pasta is done, drain and put in a big bowl. Pour dressing over and toss. Then add chopped veggies, pine nuts, olives, sun dried tomatoes and crumbled feta.

3. Mix and put in fridge. Often it tastes best the best day as the flavor blend nicely.

Brazilian Beans

2010-01-07T08:48:00.001-07:00

My good friend Elise learned this one while serving a mission in Brazil. It is fantastic and a great way to use your dried beans. This makes a large batch, so if your a small clan, you may want to half it.

Ingredients
3 cups pinto beans
6 cups water
1 large onion
3-4 cloves garlic, minced
½ pound bacon
2 bay leaves
3 tsp. salt, (to taste)

Method
1. You want to soak the beans overnight, so measure out the 3 cups and go through the beans to take out any bad ones (really shriveled or discolored). It's an extra step, but worth it because bad beans are nasty if left in. Put beans in a bowl and cover with water. Next day, dump water and you are ready to go.

2. Cut up bacon and fry to a crisp. Chop up into small pieces. Use some of the bacon grease and sauté onions and garlic. Put beans, fresh water, onion/garlic, and bacon into a crock pot. Add salt until the water tastes pretty salty, like you would want it to taste when done cooking. Add bay leaves and cook on high for 6 hours.

3. Something else that makes it really good (and really Brazilian) is to eat it with a salad made with just lettuce, tomato and dressed with lime juice, olive oil, and salt (I actually put the salt right on the lettuce then add the dressing and toss). My favorite thing to do is have a bite of rice, beans, and salad all together.

Poppy Seed Cake

2010-01-05T20:35:00.000-07:00

I have yet to meet anyone who does not like this cake. It is quick and very easy. If you like almond or lemon flavoring to your cake, add a little extract. I prefer it just as is.

Ingredients
1 yellow cake mix
1 small vanilla instant pudding mix (dry)
4 eggs
1 cup sour cream
½ cup vegetable oil
1-2 tablespoons Poppy seeds
½ cup water

Method
1. Prepare bunt pan by greasing pan with crisco or butter then coat with sugar.
2. Mix all ingredients well then pour into bunt pan.
3. Bake at 350o for 40-45 min. Let cool for 10 min. and invert onto a plate.

Gyoza (Chinese Pot Stickers)

2010-01-02T21:09:00.002-07:00

My Japanese roommate taught me how to make these back in my single days. They are so tasty, but do take a good amount of time to assemble. I like to make a big batch and freeze half uncooked. If you do this, place them individually on a cookie sheet and freeze for a couple of hours, then put them in a Ziploc. This will prevent them from freezing to each other. I included two different recipes, one is deep fried, the other is not, but both are delicious. Be sure to serve them over rice and top with plenty of soy sauce.

Ingredients
~4 pkg wraps
2 lbs. ground beef
2 lbs. ground pork
1 head napa cabbage (boil until soft, pull apart leaves)
1 bunch green onions
2 tablespoons seasame oil
1 teaspoon ginger powder
2 tablespoons soy sauce
salt and pepper meat

Method
1. Mix all ingredients together
2. Place small spoonful in won ton wrap
3. Wet 3 sides of won ton and fold over to stick
4. Deep fry or fry in a frying pan

Recipe Author: LeAnn Muranaka

Healthier Version (not deep-fried)

Ingredients
2 cups cabbage, finely chopped
1 teaspoon salt
1 lb. lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or white wine
1 tablespoon green onion, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 garlic cloves, minced
64 wonton wrappers (usually 1 pkg)
¼ cup vegetable oil
3-5 cups chicken stock

Method
1. Mix cabbage, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).

2. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).

3. In 2 large skillets heat 1 tbsp oil, fry 16 wontons for 1 minute or until golden on one side add 1/4 -1 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the wonton is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.

4. Repeat for the remaining 32 wontons.

Crème Brûlée

2010-01-02T20:46:00.001-07:00

This is great topped with fresh raspberries!

Ingredients
2 cups half-and-half or light cream
5 slightly beaten egg yolks
⅓ cup sugar
1 teaspoon vanilla (or 1/2 pod vanilla bean)
1/8 teaspoon salt
¼ cup brown or white sugar (caramelized for topping)

Method
1. Heat half-and-half over medium low heat until just bubbly
2. In another bowl, blend egg yolks, sugar, vanilla & salt. Then slowly whisk warm half-and-half into mixture.
3. Pour mixture into soufflé dishes. Place dishes in a 3-quart baking dish or pan
4. Pour boiling water into baking dish until water reaches half way up the sides of soufflé dishes
5. Bake 325 degrees for 1 hour or until knife inserted near the center of the custard comes out clean.

Caramelized Crust
Skillet method-Heat ¼ cup of sugar until sugar begins to melt, shaking skillet occasionally to heat evenly. Do not stir. Cook until sugar is melted and golden. Quickly drizzle caramelized sugar over custard.

Kitchen torch or broiler method-Sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

Spinach Leek Dip

2010-01-01T21:14:00.000-07:00

I like to serve this dip with french bread or a baguette cut up into 2'' strips. It is really fast and easy to make, but I would put it in the fridge a couple of hours to let all the flavors mix.

Ingredients
1 cup mayo
1 ½ cups sour cream
1 package Knorr leak soup
1 can water chestnuts, chopped
1 bunch green onions
10 ounces frozen spinach, chopped

Method
Mix all ingredients together. Serve with torn bread.

Elise's Perfect Coconut Cupcakes

2009-12-29T21:01:00.000-07:00

This recipe came from the Food Network, but my friend Elise changed it a bit. So here's to the worlds most perfect cupcake! I'm not kidding about that either.

Ingredients
¾ lbs. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Frosting:
8 ounces cream cheese at room temperature
1 stick unsalted butter, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract (optional)
1 ½ lbs. confectioners' sugar, sifted

Method
1. Preheat the oven to 325 degrees F.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

4. Line a muffin pan with paper liners. Fill each liner to 3/4 up with batter. Bake for 18-22 minutes, until a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

6. Frost the cupcakes and sprinkle with the remaining coconut.

You can toast the coconut for the top of the cupcake before putting it on. Also, if you want colored coconut flakes, add some food coloring to a ziplock with the coconut and shake away.

Crescent Rolls

2009-12-23T21:00:00.000-07:00

My mom has made these rolls since as long as I can remember. I have yet to find another recipe to compete with them. This is a double batch that makes 64 rolls (4 cookie sheets), but there are never left overs. They are perfect for the holidays. You can divide this recipe in half for a smaller crowd. Enjoy!

Ingredients
2 Tbsp. instant yeast
½ cup water
1 cup + 1 Tb sugar
2 cups warm 1% milk
1 ½ teaspoons salt
8 ½ cups unbleached flour
6 eggs
2 cubes margarine

Method
1. Stir yeast into 1/2c warm water, add 1 tb sugar, set aside

2. Add 2 cup milk, add 2 cubes of butter (cut in slices) warm in pan. Do not let it over heat!

3. Remove from heat and add 1 cup sugar and 1 1/2 tsp salt into milk mixture. Stir until dissolved.

4. In a separate bowl, add 6 eggs and beat.

5. Add yeast and milk mixture to eggs (don't add if milk is too hot).

6. Add 8 1/2 cups of flour, one cup at a time. Mix well Dough will be sticky. Knead for 10 min.

7. Cover and let rise until double in bulk (about 1 1/2-2 hours).

8. Punch down, divide into 4 parts in bowl, flour hands, roll each part in a circle as you would a pancake, put a little flour on top and roll until round and fat (about a med size pizza).

9. Cut into 16 wedges with a pizza cutter as you would a pie. Roll each piece lightly, starting at the large end, and place on pans greased with Crisco.

10. Cover and let rise until double, about 3 hours (should look about the size of the picture below)

11. Make sure you preheat for 20 min before baking. Bake at 375℉ for 10 min.

Makes 64 rolls.

Recipe Author: Judy Allen

Oatmeal Refrigerator Cookie

2009-12-22T14:34:00.000-07:00

This is my all-time favorite cookie recipe. It came from my mother-in-law who is an amazing baker. If your a chocolate lover, add chocolate chips instead of craisins.

Ingredients
--Cream together---
1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 eggs
--Mix together and add to creamed mixture--
3 cups oatmeal
1 cup flour
½ cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Method
Add and mix 1 1/2 c craisins (may use other dried fruit such as raisons, currants, appricots...)
Form into 2-3 logs, wrap each in waxed paper. Store in plastic bad in fridge or freezer.
To bake slice in 1/4'', bake on greased cookie sheet ofr 15 min at 350.

Soy-glazed Salmon Steaks

2009-12-16T10:25:00.002-07:00

This one is really quick and easy. Great served with asparagus or any green veggie.

Ingredients
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
4 salmon steaks (6 ounces each)

Method
1. In a small bowl, whisk together soy sauce, honey, and ginger.

2. Pre-heat oven to 350 degrees. Place salmon on prepared baking sheet; brush with soy mixture. Cook until opaque throughout.

3. The last few minutes of cooking, bast and broil salmon to caramelize glaze.

Shrimp Dip

2009-12-03T17:22:00.000-07:00

My mom has made this for years during the holidays. It is great served with crackers (wheat thins, Ritz...).

Ingredients
1 small can drained shrimp
½ cup mayo (real)
1 small pkg cream cheese (3 oz)
1 small onion (diced)
½ cup chopped celery
¼ - 1/2 Tbsp. lemon juice
ds salt

Method
Mix together and refrigerate.

Buffalo Chicken Dip

2009-12-03T17:10:00.000-07:00

My cousin shared this with me last year. It is a hit for any game night. A great appetizer that is hard to stop dipping into.

Ingredients
3-4 chicken breasts, cooked and cut into small pieces
½ bottle of Frank's hot sauce
2 bricks of cream cheese
1 16 oz. bottle of ranch dressing
8 ounces mozzarella, white cheddar...whatever is on hand

Method
1. In a large casserole dish, layer the following ingredients:
Place the cooked chicken as the bottom of the dish. Spread about 1/2 bottle of Frank's hot Sauce over the chicken (you can use more or less depending on the amount of chicken and how hot you want it to be). Melt the cream cheese in a separate bowl in the microwave Add the ranch dressing to the melted cream cheese and pour over chicken.

2. Bake at 350 degrees for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes. Remove from oven and let stand for a few minutes.

Notes
May substitute blue cheese dressing for Ranch, or do half of each. Can also add chives/green onions to cream mixtures, and sautéed garlic to the meat mixture (sauté garlic in 2Tb oil, add chicken and red pepper sauce). Great served with Chicken in a Biskit or Club House crackers.

Apple Pie Filling

2009-11-24T22:30:00.000-07:00

Ingredients
25-30 Apples, peeled cored and sliced.
4 ½ c. Sugar
2 tsp. Cinnamon
1 c. Cornstarch
¼ tsp nutmeg
1 tsp. salt
3 tablespoons lemon juice

Method
To make syrup
1. Combine dry ingredient in a pot.
2. Stir in 10 cups of water until thickens and is bubbly.
3. Add 3 Tb lemon juice.
Canning
1. 25-30 apples peeled cored and sliced
2. Pack slices into jars and pour syrup over them.
3. Process for 25 min.

Bake pie at 350 degrees for 1 hour.

Makes about 7 quarts.

Rice Pudding

2009-11-22T19:01:00.000-07:00

This one comes from Judy's kitchen and is a real comfort food! It goes well with a cold snowy evening. Always a good idea when you have left over rice from a previous meal.

Ingredients
2 cups cooked rice
2 cups milk
1 can evaporated milk, (5 1/2 ounce)
½ cup raisins (optional)
1 tablespoon Cornstarch
¼ teaspoon Salt
½ cup + 2 Tbsp. Sugar
2 eggs slightly beaten
Cinnamon
1 teaspoon Vanilla

Method
1. Scald the milks together in a saucepan.
2. In a separate bowl add cornstarch, salt, sugar, and blend.
3. Stir in milk mixture until thick and smooth.
4. Carefully mix in eggs and vanilla and stir until thickened.
5. Add rice.

Angry Chicken

2009-11-13T13:15:00.000-07:00

My husband asked why the chicken is so angry. I think if you look at my picture posted, you'll know why.

This is a fantastic dish and a family favorite. It is great served with a baguette as the sauce is amazing for dipping. If you like a little more kick, add more red pepper. The amount posted in the recipe is very mild. You can also chopped up the rosemary if you don't like the large leaves to sort through. It does take at least an hour or two to cook, but if you have the time, it is well worth it.

Ingredients
1 cup Olive oil
6 Cracked Garlic Cloves
--Get pan hot, then add the
6 Chicken thighs, (may remove skin)
1 cup of alcohol free Chardine, (may also use cooking wine)
5-10 roma tomatoes, blanched, peel, remove seeds and cut up
Fresh sage , 1 leaf per chicken
2 tablespoons Fresh rosemary
1 teaspoon of salt
ds pepper
Red pepper to taste, (crushed hot pepper flakes)

Method
Add the ingredients above. Set stove to simmer don't cover. Rotate the chicken about every 10 minutes. If liquid gets a little low, add more Chardiné and or water. Continue rotating until oil begins to separate and chicken meat is falling off the bone. It usually takes 1-2 hours for this to happen.