Sunday, August 16, 2015

Easy Caprese Bites

Need a quick no cook appetizer for your next outdoor get together, this is for you. 

1 lb mozzarella ball
16 cherry tomatoes
8 fresh basil leaves
3  - 3  1/2  T. Olive oil
1 clove garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper, balsamic vinegar, dried oregano, dried parsley
16 clean unused wooden toothpicks

Rinse tomatoes.

Peel, crush and chop garlic.

With a melon baller scoop mozzarella into 16  balls.

Rinse and pat dry 8 basil leaves. Cut basil leaves in half.

In a bowl combine ingredients, toss to coat.

Thread 1: cherry tomato, mozzarella ball and piece of basil onto wooden toothpick. 

 Place skewer onto a clean dish. Repeat process with remaining toothpicks, tomatoes, mozzarella and basil.

Place skewers in refrigerator until ready to serve.

Serves 4.

Tuesday, August 4, 2015

Southern Onions

This is perfect for summer or anytime. 

1 - 2 large each: cucumber,  sweet onion
1/8 - 1/4 tsp. each: salt, pepper
1/8 - 1/4 c. vinegar (white or cider)
1/2 - 3/4 c. cold water

Peel rinse and cut onions into slices.

Rinse and cut cucumbers into slices.

Combine onions and cucumbers in a serving bowl. Sprinkle both sides with salt and pepper.

In a measuring cup combine water and vinegar.  Mix well and pour over vegetables. Place in refrigerator until ready to serve.

Serves 4.


Saturday, July 18, 2015

Very Cherry Margarita

This is a great way to enjoy Michigan cherries.

2 c. margarita mix
1/2 - 1 c pitted sweet cherries (adjust amount desired)
Ice 
4 - 6 oz. tequila
1 - 2 oz. triple sec
kosher salt

Wet a napkin, rub around rim of glasses to wet. Put salt on small dish. 

Put mouth of glasses face down on plate to coat rim of glasses with salt, set glasses aside.

Rinse and pit fresh cherries.

Combine remaining ingredients in blender. Blend for 20 - 40 sec. or until blended. 

Pour into glasses.

Serves 4.

Tuesday, June 30, 2015

Bar B. Que Sauce

This is great for summer or anytime.

1  28 oz. can diced tomatoes
2 c. cold water
3/4   - 1 c. each 
approx: cider vinegar, brown sugar  (adjust amount desired)
1/2 - 1 tsp. saltblack peppe
2 cloves fresh garlic crushed, diced
2 bay leaves
1 onion minced
Juice of 1/2 lemon
1/2 T each: r cayenne pepper, chili powder, dried oregano, dry mustard

Combine ingredients in a sauce pan and simmer on low heat, stirring occasionally for 40 min - 2 hr. approx. or until reduced.

Remove from heat.

Use with pulled pork, shredded chicken or as a barbecue sauce. 

Makes 1 - 2 c.

Wednesday, June 10, 2015

Thai Wraps

This is great for leftovers, game night or anytime. I've used chicken, but you can also use turkey too. You can even make it vegetarian as well.

2 c. cooked chicken sliced
1/3 c. each: chopped onion, bell pepper, carrot, snow peas
8 - 12 lettuce leaves (Boston or Romaine)
2 T.  each: low sodium soy sauce divided, fresh lime juice, lime zest
2 tsp. each: sesame seeds, sesame oil, chopped fresh basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Rinse and chop basil.

Peel, and chop garlic.

Juice and zest lime.

Slice chicken and place into a bowl.

Add half of soy sauce, lime juice,  zest, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. Toss to coat and cover bowl with plastic wrap. Place bowl in refrigerator for a few hours to marinate.

Peel, rinse and chop onion.

Rinse and cut ends of carrot. Break carrot in half. Cut 1/2 of carrot lengthwise and chop.

Rinse, seed ad chop bell pepper.

Cut ends from snow peas and chop.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, zest, salt, pepper, garlic. Toss to coat. Cover bowl in plastic wrap, place in refrigerator to marinate.

When ready to serve,  rinse and pat lettuce leaves dry.

To serve: remove bowls from refrigerator and remove plastic wrap.

Spoon 1 - 2 spoonfuls of chicken and vegetables onto a lettuce leaf. Sprinkle with sesame seeds and rest of basil if desired. Fold lettuce so that the filling doesn't fall out.

Dip wrap in your favorite asian dipping sauce and enjoy!

Friday, May 22, 2015

Paradise Found Chicken

This is perfect for summer or anytime. 

1 lb. boneless chicken breasts or thighs
1/3 - 1/2 c each: pineapple juice, fresh orange juice
1/8 - 1/4 tsp. each: salt, pepper, fresh diced ginger root
1 - 2 T. each:  low sodium soy sauce, olive or canola oi, 1 light or dark rum

In a shallow dish combine, chicken, rum, salt, pepper, ginger root, pineapple juice,  and orange juice.  Let marinate in refrigerator for several hours or overnight.

Heat grill pan over medium high heat. Lower heat to medium and add oil. Add chicken and grill on one side for 8-10 min approx.. Flip chicken over and grill on other side for 8 - 10 min more or until done. 

Serves 4. 





Saturday, May 16, 2015

The Good Shepherds Pie

This is great for a hearty meal.

1 lb. lean ground beef
1/3 - 1/2 c. each: bread crumbs, shredded cheddar cheese, low sodium beef broth
1 tsp. each: cornstarch, Worcestershire sauce
1/8 - 1/4 tsp. each: salt, pepper
3 c. prepared mashed potatoes
1/2 c. chopped onions
2 c. frozen mixed vegetables
Non stick cooking spray
1 - 2 T oil

Preheat oven to 350. Spray nonstick cooking spray in bottom of a casserole dish.

Take package of frozen vegetables out of freezer. Let thaw for a few minutes.

Preheat skillet to medium high heat. Lower heat to medium and add oil.

Add meat, onions, herbs, salt, pepper, and Worcestershire sauce to pan. Cook meat for 6 - 8 min.

Combine cornstarch and broth in measuring cup. Mix until cornstarch is dissolved. Add cornstarch mixture to pan with meat and cook for 5 min more.

Turn off pan and place meat mixture evenly in bottom of casserole dish.

Layer frozen vegetables evenly over meat.

Spread mashed potatoes evenly over vegetables. Be sure to cover vegetables with the potatoes.

Sprinkle bread and cheese evenly over top of potatos. 

Place casserole dish in oven and cook for 1 hr. approx. or until done. 

Serves 6.

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