Saturday, August 12, 2017

Pear And Bleu Cheese Salad


1 medium head romaine lettuce, torn
1 - 2 c each; chopped cucumber, chopped red onion
1 pear, sliced
1 - 2 oz each: bleu cheese chopped, sliced almonds


Rinse lettuce under water. Pat dry with clean dish towel, set aside. You can even use a salad spinner to dry lettuce, if desired. 

Chop vegetables, pear and blue cheese. 

Combine lettuce, pears and vegetables into a salad bowl.

Sprinkle cheese on salad. Toss well.

Refrigerate until ready to serve.

Serves 4- 6. 

Saturday, August 5, 2017

Fish In Foil™

This is perfect for summer or anytime.

I used a broiler, but this is also great on the grill. I've also used salmon but you can use what fish you prefer.


4 salmon fillets
1/4 c. dry white wine
1 c. each: bell pepper, onions, tomatoes chopped
1 - 2 cloves fresh garlic, chopped
1/4 tsp. each: salt, pepper, dried or fresh parsley
1/2 tsp. fresh lemon juice
Lemon zest
1/2 c. green onions
1/8 c. olive oil


Remove fish from freezer and thaw if needed.

Preheat broiler or grill. 

Cut enough aluminum foil into 4 rectangles, to envelope fish and vegetables. 

Peel, rinse, chop, onion and garlic.

Rinse, seed, chop pepper.

Rinse, chop tomatoes and green onions. 

Place fish on the foil pieces. 

Sprinkle both sides of fish with salt and pepper, add vegetables, garlic and parsley.

Drizzle a little oil over fish and veggies.

Fold foil so that nothing falls out of packets. Before sealing packets, add wine and squeeze lemon over fish. 

Seal packets so that nothing falls out and place on a baking sheet.  Place baking sheet in oven and broil for 12 - 15 min or until done. 

 Remove packets from broiler or grill. 

Be careful, they're hot, let cool a few minutes before serving. 

Open and enjoy.


Serves 4.








Saturday, July 29, 2017

Shrimp Martini™

This is great for a summertime get-together or any time  I've used precooked shrimp which is just easier to use.

1 lb. Precooked Shrimp
1 - 2 oz. tequila (adjust amount needed)
1 avocado chopped
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 lime zested and juiced
Dash each: hot pepper sauce, Worcestershire sauce
Pinch red pepper flakes
1 clove garlic chopped and crushed
Salt and pepper, enough to coat rim of glasses

Put shrimp in refrigerator to thaw into ready to use.

Put some salt, pepper, red pepper flakes on a clean small plate.

Wet 4 martini glasses with a clean wet napkin. Place glasses face down on plate with the salt, pepper and pepper flakes. Coat rim of glasses.

Place glasses in freezer until ready to use.

Peel and chop garlic, set aside.

Cut avocado in half, remove pit. Cut into cubes, place into a small bowl.

Zest lime into the bowl with avocados.

Cut lime in half and squeeze some over avocados to keep from spoiling. Put in refrigerator until ready to serve.

Juice rest of lime into a measuring cup.

Add tequila and rest of lime juice, salt, parsley, pepper, garlic, Worcestershire sauce, hot sauce. Mix well.

Remove shrimp from refrigerator and place into a bowl. Pour tequila mixture over shrimp, toss to coat. Put shrimp in refrigerator to marinate until ready to serve 15 - 20 min.

To serve: Remove glasses from freezer.

Remove shrimp and avocado from refrigerator.

Spoon some of the shrimp and avocado into the glasses.

Serves 4.





Saturday, July 22, 2017

Cherry Fizz™


This is great on a hot summer day.

1 - 2 c. pitted sweet cherries
1 - 2 tsp. sugar or your favorite sweetener (optional) adjust amount needed 
2 - 3 c. water
4 - 6 c. club soda

Rinse, pit cherries and cut in half.

In a saucepan, bring water and sugar to a boil. Mix well to dissolve sugar.  Add cherries. 
Boil for a few minutes. Reduce heat and set simmer for 15 - 30 min, stirring occasionally until it's reduced.

Turn off stove, cover pan and let cool for 15 - 45 min.

Strain cherries and water through a sieve into a measuring cup. Let chill in refrigerator until ready to serve.

To serve: put ice in 4 - 6 glasses.

Spoon some of the cherry liquid in bottom of glass.  Pour club soda over cherry liquid. Stir and enjoy.

Serves 4 - 6.

Saturday, July 15, 2017

Chicken Paillard

This is perfect for Bastille Day or anytime.

1 lb. boneless skinless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 2 T fresh lemon juice (adjust to taste)
Lemon zest
1/8 c. dry white wine
1 - 2 cloves garlic, crushed and chopped
1/4 - 1/2  tsp each: dried parsley, dried oregano

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

In a bowl combine remaining ingredients put bowl in fridge to marinate for a few hrs.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 5 - 7 min. 

Flip over and cook chicken on other side for 5 - 7 min or until done.

Remove chicken from skillet and place on serving plate to let rest.

Serves 4 

Saturday, July 8, 2017

Motor City Cooler™

What's more refreshing than an ice cream cooler on a glorious Michigan summer day.

This is great whether you're enjoying one of our Great Lakes, rooting for the Tigers or just chilling out in the yard.

I've used Vernors which our version of ginger ale in Michigan.

If you don't have Vernors, go ahead and use the ginger ale that you like.

I've also used Stroh's ice cream but you can use what ice cream you like.


6 c.  ginger ale (Vernors)
2 - 3 c. Ice cream (Stroh's)


Put 4 tall glass mugs or glasses in freezer to chill for a few minutes.

Remove mugs from freezer and put two scoops of ice cream in the bottom of each mug.

Pour ginger ale over ice cream in each of the mugs.

Add a bendable straw to glass and enjoy.

Serves 4.

Saturday, July 1, 2017

Julies Fireworks Cherries™

This is perfect for the 4th of July or anytime. 

3 oz. 1 ( bar) white chocolate broken in pieces or chocolate chips 
30 - 36 Whole sweet cherries
Blue cookie sprinkles

Pour some cookie sprinkles into a bowl or a small plate.

Break chocolate bars into pieces in a microwave safe bowls.

Microwave on high for 30 seconds. Stir and microwave for 30 seconds approx.

Keep an eye on chocolate so that it melts evenly. Remove bowl carefully from microwave.

Hold cherries by stem and dip cherries in chocolate.

Roll cherries in sprinkles.

Place cherries on a baking sheet with parchment paper to harden.

Serves 6.

Saturday, June 24, 2017

Cookies And Cream Milkshake™

This is a simple recipe for a milkshake. I use butter pecan or vanilla for this recipe, but you can use any ice cream to make your own combinations.



1 - 1  1/2 c skim or low fat milk
6 chocolate sandwich cookies

1  - 2 c ice cream



Combine: milk, and ice cream into blender. with clean hands break cookies into blender. Blend 

well for 20 - 30 seconds.

Serves 4

Saturday, June 17, 2017

Bourbon beef™

This is perfect for Fathers day or anytime.

4 steaks
1/8 - 1/4 c.  each: olive oil, bourbon
1/8 - 1/4  tsp. each: salt, pepper
1 clove garlic crushed, chopped
1/2 tsp. lime


Cut lime in half, squeeze into a cup set aside.

Peel, crush and chop garlic, set aside.

In cup with lime add oil, bourbon and garlic. Stir with fork to mix.

In a baking dish place steaks. Prick steaks with a fork on both sides.

Salt and pepper both sides of steak.

Pour bourbon mixture over steaks. Cover dish with plastic wrap and place in refrigerator to marinate for several hours or overnight.

Preheat grill or grill pan to medium high heat. Lower heat to medium.

When grill is ready place steak on grill and cook on 1 side for 5 - 10 min. Turn meat over and cook for 5 - 10 min more or until desired doneness.

Serves 4.

Saturday, June 10, 2017

Lady In White™

This is great for summer get togethers or anytime.

4 -6 oz.  gin
1 - 2 oz. triple sec
Squeeze of fresh lemon juice
Ice

In a jar combine ingredients. Place lid on the jar and shake for 20 -40 sec. 

 Remove lid from jar, pour through a cocktail strainer into a frosted martini glass.

Serves 4.

Monday, May 29, 2017

Quinoa salad

This is perfect for backyard barbecues, holiday get togethers or anytime.

2 c. cooked quinoa
1 medium tomato diced
1/4 c. diced onion
1 - 2 cloves fresh garlic, crushed chopped 
1 - 2 T. olive oil
1/8  - 1/4 tsp. each: salt, pepper, fresh or dried parsley
zest and juice  of 1/2 lemon



Boil quinoa to package instructions. 

Zest, cut lemon in half, set aside.

Peel, rinse and chop onion. 

Rinse and dice tomatoes.

Peel, rinse crush and chop garlic.

Combine oil, lemon zest, lemon juice, salt, pepper, garlic, parsley in a measuring cup. Stir with a clean fork to mix. 

Remove quinoa from heat and drain if needed.

In a bowl combine quinoa and vegetables. Pour dressing over salad. Toss to mix and place in refrigerator until ready to serve. 


Serves 4.








Saturday, May 20, 2017

Cashew Chicken

This is perfect for supper or anytime. 

1 lb boneless skinless chicken breasts (sliced)
1 c sliced carrots
1 c fresh snow peas
2 tsp fresh ginger (minced)
1- 2 T low sodium soy sauce
1 can sliced water chestnuts
½ bell pepper sliced
1 tsp corn starch
1/ 3  - 1/2 c water (adjust as needed)
1 c green onions sliced
4 - 6  oz  cashews
1- 2 T oil (olive or canola)
1 tsp sake (optional)
 


Cut chicken into slices. Combine chicken, 1 tsp of the ginger, sake, salt, pepper and soy sauce in bowl. Toss to coat chicken and marinate for a few hours.

Heat oil in wok or saute pan over medium high heat. Add chicken slices, ginger, stir fry for 8 minutes. Transfer cooked chicken to bowl, set aside.

Add more oil if needed. Add veggies, cashews, stir fry for 7 minutes. Return chicken to pan, stir fry for 3 more minutes.

In a cup combine water and cornstarch. Mix well to dissolve cornstarch. 

Push vegetables and chickento sides of pan to make well in middle of pan. Pour water mixture into pan. Let liquid reduce for 1 min.  Stir to coat vegetables with sauce. 

Serves 4.

Saturday, May 13, 2017

Easy Eggs Benedict™

Happy Mothers Day all!

Need a brunch idea for Mothers Day, try this.


1 dozen eggs
4 - 7 c water
1/4 tsp 
each salt, pepper 

1/3 - 1/2 stick butter cut up
1 tsp - 1 T. fresh lemon juice (adjust amount desired).
4 english muffins split 
8 pieces lean ham or canadian bacon


Hollandaise Sauce

Crack 3 - 4 eggs and carefully separate yolks into a large heat proof bowl or a double boiler. Add lemon juice, half of salt and pepper. Whisk until well blended. 

Bring water to boil in a medium pot or bottom of the double boiler. Lower heat to simmer. Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

While sauce is cooking, split, toast and butter muffins.

Place ham on a microwave safe plate and heat for 30 sec - 1 min or until warm.


Poached Eggs

Bring water in a pot to a gentle boil. Add salt and lemon juice if desired.

Crack 1 egg onto a saucer or small dish.

Once water reaches boil, reduce heat to medium low. Add egg by tilting dish over pan to let egg slide off into pan. Repeat process with remaining egg.

Cook eggs for 4 min. Remove eggs with slotted spoon and transfer onto a clean plate. Sprinkle pepper over eggs if desired. 


To assemble: Place 2 muffin halves on a plate. Top muffin halves with a ham slice. Top ham slice with egg. Spoon sauce over egg.

Serves 4.


Friday, May 5, 2017

Los Tacos Del Cerdo (Pork Tacos)™

This is great for Cinco de Mayo, using leftovers or anytime

 Fillings

2-3 cups shredded precooked pork
1/2 c diced onions
1-2 T oil (olive or canola)
1 T Worcestershire sauce
1 clove garlic, crushed and chopped
1 lime juice and zest
1/8 - 1/4 tsp each:  salt, pepper
pinch each: turmeric, red pepper flakes

Fixings

1 c. salsa 
12 taco shells soft or hard
1 c each: shredded lettuce, shredded cheese, diced tomatoes
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside. Shred pork into bowl with onions.

Heat saute pan to medium high heat, lower heat to medium and add oil. Add pork, onionssalt, pepper, red pepper flakes, garlic, Worcestershire, turmeric, lime zest to pan.  Squeeze lime juice over mixture. Cook for 5 - 10 min or until heated, stirring occasionally. 

Scoop pork into a taco shell. Top with your favorite fixings and enjoy!

Serves 4.


Saturday, April 29, 2017

Pork Roast

Normally I'm not a big fan of pork, but I'll make an exception for this roast.

2 - 4 lb pork shoulder
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c  water
1/8 c olive oil
1 large onion peeled and quartered
30 - 40 baby carrots
juice of 1 lime


Preheat oven to 350 F'.

Peel, rinse, quarter onions.

Peel, crush and chop garlic.

Cut lime in half. 

Remove roast from refrigerator, let it set out for a few minutes. Place roast in a roasting pan, Through a sieve squeeze some lime over roast. Pour some of the oil on 1 side of roast

Make some tiny slits all over roast. Stuff slits with garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour remainder of the lime and oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour water in bottom of pan.

Add carrots and onions to pan. Place pan in oven and cook for 1 - 2 hrs. approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 4 - 6 approx.

Saturday, April 22, 2017

Bloody Maria™

This is perfect for spring or anytime 

46 oz, jar vegetable or tomato juice (regular or low sodium)
1 T.   lime juice
Tabasco sauce (to taste)
1/2 tsp. each: Worcestershire sauce, horseradish (prepared)
1 lime cut into wedges (garnish)
1 clove diced garlic (optional)
4 - 6 oz. tequila
Ice

Juice 1 lime.

Peel, rinse, chop garlic. 

Cut remaining lime into 4 - 6 wedges, set aside.

In a pitcher combine garlic and remaining ingredients over ice.

Pour in glasses, Garnish with lime wedges. 

Serves 4 - 6.

Saturday, April 15, 2017

Holiday Potatoes™

This is perfect for Easter or anytime.

1 package 4 c. shredded potatoes
1/2 c. melted unsalted butter
1 onion chopped
1 can cream of mushroom soup
1 package 2 c. shredded cheddar cheese
1 c. reduced fat sour cream
1/8 - 1/4 tsp. each: salt, pepper
1/4 tsp. granulated garlic
Non stick cooking spray

Preheat oven to 350 F.

Spray baking pan or casserole dish with non stick cooking spray.

Remove package of potatoes from freezer, let thaw a few minutes.

Peel, rinse, chop onions.

Combine ingredients in a mixing bowl, mix well.

Pour into baking pan, spread evenly. Place into oven and bake for 1 hr. or until done.

Serves 6 - 8.

Saturday, April 8, 2017

Spring Forward Wonton Cups™

This recipe is perfect for Easter, company or anytime.

12 wonton wrappers
1 - 2 cloves fresh garlic chopped, crushed
1/8 - 1/4 tsp each: salt, pepper, lemon juice
lemon zest
Pinch red peppe
r flakes 
Nonstick cooking spray
1/8 - 1/4 c. + 2 T  oil (adjust amount needed)
1 - 2 c. fresh baby spinach 
2 c. ricotta cheese
1/8 - 1/4  c Parmesan cheese (adjust amount needed)
1 tsp each: oregano, basil

1 egg

Preheat oven to 375 F

Rinse and pat dry spinach. Snip ends from spinach leaves.

Peel, rinse, crush, chop garlic.


Heat a saute pan over medium high heat. Lower pan to medium, add oil. Add spinach and saute for 5 min set aside. 

Spray muffin tin with nonstick cooking spray.

In a measuring cup pour oil. With a pastry brush, brush both sides of wonton wrappers with oil. 

Place wontons into muffin tin and bake for 8 - 12 minutes or until done. Remove from oven and let cool.


Zest and juice lemon. 

In a bowl crack 1 egg and whisk for 10- 20 sec. Add ricotta cheese and mix well. 

Add spinach, oregano, salt, pepper, basil, garlic, pepper flakes, lemon juice and zest. Mix well. 

Spoon mixture into wonton cups.  Sprinkle cheese over cups. Place in oven and cook for 7 - 12 minutes or until cheese is melted and golden brown. 

Serves 3 - 4. 

Wednesday, March 15, 2017

Easy Irish Stew™

This is a great recipe for St. Patrick's Day or anytime. I've used dark beer, but you can use beef broth if you want to make it without alcohol.

1 - 1  1/2 lb. beef chuck, cut into chunks
4 - 5 c. low sodium beef broth
1 medium onion chopped
2 medium potatoes
3 carrots chopped
1 c. celery chopped
1 turnip chopped
1/2 c. dark beer
4 - 6 T. oil, divided
2 - 3 cloves garlic chopped, crushed
1/8 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley

In a bowl combine beef, flour, half of salt and pepper. Toss to coat beef.

Heat soup pot to medium high heat. Lower heat to medium, add half of oil.

Add meat and cook for 8 - 10 minutes to brown. Turn beef over to brown evenly. 

While beef is cooking, peel, rinse, chop, onions and garlic.

Rinse, remove ends of, chop turnips, celery and carrots.

Drain off excess fat if needed. 

Deglaze pan with beer. Cook for 8 - 10 minutes more. Transfer beef to a clean bowl.

Add more oil to pot if needed. Add vegetables, parsley, garlic, rest of salt, and pepper to pot. Cook for 6 - 10 minutes or until done. Stir occasionally.

Return beef to pot, add broth and bay leaf.

Cover and cook for 1 - 2 hr. or until done stirring occasionally.

Serves 4 - 6.

Friday, March 10, 2017

Gimlet Spritzer™

This take on the classic cocktail is a great idea for anytime.

4 - 6 oz. Gin or vodka
3 - 4 c. Club Soda
Juice of 1 lime
1 - 2 tsp. sugar (optional)
Ice

Put some ice cubes into the bottom of 4 clean glasses.

Put a couple of ice cubes into a small clean jar.

Cut lime in half and juice lime through a sieve into jar.

Add gin and sugar to the jar.

Put lid on bar and shake for 10 - 20 seconds.

Remove lid from bar and pour cocktail into glasses.

Pour some of the club soda into cocktails if desired.

Serves 4.

Tuesday, February 28, 2017

Fresh And Easy Pasta Sauce™

Need an easy recipe for Lent, try this.

2 - 3 c. fresh or canned chopped tomatoes
1 c. each: chopped, onion, bell pepper
1/8 - 1/4 tsp. each: salt, pepper
2 - 3 cloves fresh garlic chopped
3 - 4 T. olive oil
1 tsp. each: basil, parsley, oregano
Pinch each: red pepper flakes, turmeric
1 oz. white wine or vermouth (optional)

Rinse, peel, chop garlic, onion.

Rinse, seed and chop pepper.

Rinse and chop tomatoes.

Rinse and chop fresh herbs if needed.

Heat skillet to medium high heat, lower heat  to medium, add oil.

Add tomatoes, salt, pepper, onions, and bell peppers and cook for 10 min stirring occasionally. 

While cooking, break up tomatoes with a wooden or plastic cooking spoon if needed.

Lower heat add remaining ingredients and cook for 10 minutes more until heated.

Serve over your favorite pasta.

Serves 4.

Saturday, February 18, 2017

A Mid Winters Roast™

This is perfect for winter or anytime.

2 - 4 lb beef roast
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c each: dry vermouth, water
1/8 c olive oil
1 large onion peeled and quartered
30 - 40 baby carrots


Preheat oven to 350 F'.

Peel, rinse, quarter onions.

Peel, crush and chop garlic.

Remove roast from refrigerator and place in a roasting pan. Pour some of the vermouth and oil over roast.

Make some tiny slits all over roast. Stuff slits with garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour some of the vermouth, oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour water in bottom of pan.

Add carrots and onions to pan. Place pan in oven and cook for 1 - 2 hrs . approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 4 - 6 approx.

Saturday, February 11, 2017

Night Cap

This is great if you have a hard time sleeping or anytime. I've used rum, but you can also use brandy or whiskey if preferred.

4 c. reduced fat milk
1/8 - 1/4 tsp. each: cinnamon, nutmeg,
4 oz.  rum


In a microwave safe measuring cup, pour milk. Add spices and place in microwave. 

Microwave on high for 40 - 90 sec.

In the bottom of coffee mugs pour rum.

Remove milk from microwave and pour milk over the rum. Mix well with a spoon.

Serves 4.

Thursday, February 2, 2017

Sweet Yet Savory Thai Chicken Wings™

This is a great recipe for game day or anytime.

2 lb. Chicken wings or drumettes (16 - 20 wings)
1 - 2 cloves garlic, crushed chopped
1/8 tsp. fresh ginger root
pinch of each:  turmeric, red pepper flakes
1/4 tsp. each: salt, pepper
1 lime juiced, zested
1/4 c. low sodium soy sauce
1/8 c. each: oil, honey
Non stick cooking spray
1 - 2 T. sesame seeds (optional)

Zest and juice lime.

Peel, rinse and chop garlic.

Rinse and chop ginger root.

In a jar combine: oil, soy sauce, ginger root, honey, garlic, lime juice, lime zest, spices. Put lid on jar and shake well to mix  20 - 40 sec.

Place wings in a bowl.

Remove lid from jar and pour over chicken. Toss to coat, place in refrigerator for several hours or overnight.

Preheat oven to 400' F.

Line 2 baking sheets with aluminum foil. Spray cooking spray on baking sheets.

Arrange wings on baking sheet. Pour half of the leftover marinade over 1 side of wings. Flip wings over and repeat process with the remainder of marinade.

Sprinkle sesame seeds over wings and place in oven to cook for 30 - 40 min.

Halfway through cooking flip wings over and sprinkle seeds on other side. Cook for 15 - 20 min. more or until done.

Keep an eye on them so that they don't burn.

Remove from oven, let them rest for a few minutes. Serve with your favorite dipping sauce.

Serves 4 (4 - 5 wings each).

Saturday, January 28, 2017

Easy Almond Chicken™

Happy Chinese New Year, the Year of the Rooster. 

This is a great recipe to celebrate with or anytime.

1 lb. Boneless chicken breasts or thighs
1 - 1 1/2 c. flour
1 - 2 eggs
1/8 - 1/4 tsp. each: salt, pepper, fresh chopped ginger
1 - 2 tsp. corn starch
3/4 - 1 c. low sodium chicken broth or water
4 - 6 T. oil 
1 - 2 cloves crushed & chopped garlic
1 c. snow pea pods biased cut
1/4 c. each: sliced almonds, green onions
1 can 6 oz. water chestnuts halved
1/8 c. sake (optional)


Rinse and cut ginger, pea pods and green onions, set aside.

Open can of water chestnuts, drain and cut in half.

Peel, rinse and chop garlic, set aside.

Cut each chicken breast or thighs into 8 pieces. 

Crack eggs into a bowl, add 1/2 of the salt, pepper.

Combine rest of salt, pepper, flour into another bowl.

Dredge chicken pieces in egg, and coat both sides. 

Dredge chicken in flour, cover both sides. 

Heat skillet over medium high heat, lower heat to medium add 2 - 3 T. of the oil.

Add chicken and cook on 1 side for 5 - 9 min. or until brown on 1 side. Turn chicken and repeat cooking process or until done.

Remove chicken from pan and drain on a paper towel lined plate.

Add more oil if needed, toss pea pods, almonds, ginger, garlic, sake, water chestnuts and green onions in pan. Cook for 5 - 6 min.

In a measuring combine chicken broth and corn starch.

Return chicken to pan. Make a well in center of pan. Add chicken broth mixture and cook for 5 - 7 mins or until sauce is reduced.

Serves 4.












Saturday, January 21, 2017

Slow Cooker Chicken Nachos™

This is perfect for the playoffs or anytime.

1 lb. boneless chicken breast or thighs
2 c. Shredded cheese
Nonstick cooking spray
1 - 2 cloves garlic
Juice and zest 1 lime
2c. Salsa
1 pkg. tortilla chips
1 c. each: chopped onions, diced olives, chopped tomatoes, chopped bell pepper, shredded lettuce
1/4 tsp. each: salt, pepper


Spray bottom of slow cooker and a cooking sheet with non stick spray.

Juice and zest limes.

Crush, peel and chop garlic.


In a slow cooker combine: chicken, lime, salt, pepper, garlic. 1 c. - 1 1/2 of salsa
Cook on medium for 3 - 4 hr. or until done. 

Seed, rinse and chop pepper

Peel, rinse and chop onion.

Rinse and chop tomatoes.

Rinse and shred lettuce.

Preheat oven to 350' F.

With 2 clean forks shred chicken. 

Spread tortilla chips on cooking sheet. Top chicken with chicken and cheese.

Place in oven and cook until cheese melts 5 - 10 min. 

Top with desired fixings and rest of salsa. 

Serves 4 - 6.




Sunday, January 8, 2017

Blame It On Rio Lemonade™

This is inspired by my favorite waiter at Texas de Brazil.

3 limes 
1/4 - 1/3 c. each: sweetened condensed milk, sugar
1 1/4 c. ice 
2 c. water

Rinse limes and slice 1 lime into wedges. Slice 2 limes in half. Juice limes through a sieve into a blender. 

Add the remainder of ingredients and blend for 30 - 40 seconds. 

Pour into glasses, garnish with lime wedges. Serves 4 - 6.

Saturday, January 7, 2017

Seafood Stock™

Every New Years Eve our family would have crab legs, lamb chops and seafood. This is a great way to use the shells. I've used king crab leg shells, but you can use snow crab leg shells or lobster shells if needed.

After the shells cooled from making stock,  I would also put them in the compost maker. 

1 - 2 lbs. crab or lobster shells
4 qt. water
1/8 - 1/2 tsp. each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery, carrot, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
1- 2 cloves garlic, crushed and chopped
1 bay leaf 


Rinse, peel and chop garlic, onion. 

Rinse and cut celery, leeks and carrot into 4ths.

Combine water, shells, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 5 - 10 minutes.  Reduce heat to low and let simmer on low covered for 1 hr. - 2  hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard or compost shells, vegetables and herbs. 

Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. 

Makes 3-4 qt. of stock approx. 

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