Lemon Rice Soup

This is my version of a diner classic.

This is perfect for a Michigan May, where the weather can't make up its mind what it wants to be.

1 - 2 lemons juiced

2 eggs beaten

8 c. low sodium chicken broth

Nonstick cooking spray

2 - 3 each: carrots, celery chopped

1 onion, chopped

2 cloves garlic, crushed, chopped

2 - 3 c. cooked chicken chopped

2 c. rice

1/4 tsp. each: salt, pepper

1/4 - 1/2 tsp. each: oregano, dried parsley.

Rinse, cut ends from, chop celery and carrot, set aside.

Peel, rinse chop onion, set aside.

Peel, chop garlic, set aside.

Chop cooked chicken into a clean bowl, set aside.

 Cut lemon in half, set aside.

Preheat stove to medium high heat.

Lower heat to medium, spray nonstick spray in pan. 

Add onion, carrots, celery, salt, pepper, dried parsley, dried oregano, garlic to pan and saute for a few minutes.

Add chicken broth to pot and cook for 15 -  20 min.

Add uncooked rice and cook for 10 minures more.

While soup is cooking, squeeze lemon juice into beaten eggs.

Ladle some of the broth into egg mixture.

Lower heat to medium low.

While adding eggs slowly to broth, stir and cook soup for a few minutes more.

Serves 4.

Watermelon Salsa

This is refreshing alternative to tomato salsa.

It's perfect for Cinco de Mayo,  summer or anytime.

2 c. watermelon

1c. chopped bell pepper

1 c. chopped onions

1/4 tsp. each: pepper, salt

1/8 tsp. red pepper flakes

1 tsp. lime juice (to taste)

2 tsp. cilantro (chopped)

Cut lime in half, set aside.

Seed, chop watermelon and place into a clean bowl.

Seed, rinse, chop peppers, place into bowl.

Peel, rinse, chop onions, garlic, add to bowl.

Add salt, pepper, red pepper flakes, cilantro to salsa. 

Squeeze some of the lime over salsa. Toss to mix.

Let chill in refrigerator until ready to serve.

Makes 8 servings.

Citrus Shrimp

 This is a special post.

My dads birthday is today. He made this for dinner one night for us.

I've used precooked shrimp for this.

1 lb. precooked shrimp

1/8 c. orange juice

2  - 3 T. butter

1/4 tsp. each: salt & pepper

Preheat skillet to medium high heat.

Lower heat to medium and add butter and juice to pan.

Place shrimp in pan, cook shrimp for 3 - 4 minutes or until shrimp is done. 

Serves 4. 

Hot Ham And Cheese

This is perfect for lunch or anytime.

I've used sliced part skim Mozzarella and cheddar cheese, but you can use what cheeses you like.

8 slices bread

3 T. butter 

4 slices each: lean cooked ham, cheddar, Mozzarella cheese

Nonstick cooking spray

Place 8 slices of bread on a clean cookie sheet and butter one side of the bread.

Arrange ham, cheese on buttered side of 4 slices of bread. 

Lay buttered side down of bread on top of ham.

Preheat skillet to medium-high heat.

 

Lower heat to medium low and spray nonstick cooking spray in pan.

Place sandwich in pan to cook on 1 side for 5 min. 

Flip sandwich over and cook on other side for a few minutes more or til done.

Repeat cooking process with remaining sandwiches.

Serves 4.

Southwest Pot Roast

This is perfect for an early April dinner or a get together.

4 lb. beef roast 
1/4 tsp. each: salt, pepper
1/2 tsp. each: dried parsley, granulated garlic
1/4 - 1/3 c. water
1/8 c. olive oil
1 large onion peeled and quartered

4 medium potatoes quarted
30 baby carrots

juice of 1 lime

Non stick cooking spray

Pinch red pepper flakes 

2 - 3 drops each: worchestershire sauce, hot sauce

Remove roast from refrigerator, let it set out for a few minutes.

Preheat slower cooker to medium high heat. 

Spray bottom of pan with cooking spray.

Increase temperature of cooker to high heat.

Place roast in a roasting pan, and sear on 1 side for a 5 - 10 min.

Turn roast over and sear on other side for a few minutes more.

While roast is searing, rinse and quarter potatoes.

Peel, rinse, quarter onions, rinse baby carrots.

Lower heat to 350° F.

Cut lime in half. 

Through a sieve squeeze some lime over roast. 

Pour some of the oil, sprinkle  worchestershire, hot sauce on 1 side of roast.

Sprinkle half of the seasonings over roast.

Turn roast over. 

Pour remainder of the lime, oil over other side of roast. 

Repeat prior process with seasonings, hot sauce and worchestershire sauce 

Pour water in bottom of pan.

Add carrots, potatoes, onions to pan. 

Place pan in oven and cook for 2 -3 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 6 - 8.

Monte Crisco

This my version of the french classic, it's perfect for lunch or anytime.

It's also a great way to use any holiday ham leftovers.

8 slices bread

1 - 2 eggs 

2 - 3 T. butter 

4 slices each: cooked ham, swiss cheese

1/8 - 1/4 tsp. each: salt, pepper 

Nonstick cooking spray

Crack eggs into a clean bowl.

Add salt and pepper and stir with a clean fork to mix, set aside.

Place 8 slices of bread on a clean cookie sheet and butter one side of the bread.

Arrange ham, chese on buttered side of 4 slices of bread. 

Lay buttered side down of bread on top of ham.

Preheat skillet to medium-high heat.

 

Lower heat to medium low and spray nonstick cooking spray in pan.

Dip the sandwich in the egg mixture to coat.

Place sandwich in pan to cook on 1 side for 5 min. 

Flip sandwich over and cook on other side for a few minutes more or til done.

Repeat cooking process with remaining sandwiches.

Serves 4.

Broasted Aspargus

Need a side dish for your Easter meal, try this.

1 - 2 bunches fresh aspargus

1/8 - 1/4 c. olive oil

1/2 - 1 tsp. lemon juice

1 clove garlic crushed, chopped

Nonstick cooking spray

1/8 - 1/4 tsp. each: salt, pepper

Preheat oven to 400° F.

Spray cooking sheet with nonstick cooking spray.

Remove rubber band from asparagus bunches.

Rinse asparagus through a colander under running cold water.

Peel, rinse, cut and chop garlic clove.

Cut lemon in half with a clean knife.

 Place asparagus on a clean workboard and cut ends from asparagus.

In a clean small jar combine oil, garlic, salt, pepper, red pepper flakes.

Squeeze some lemon juice through a seive into jar. Put lid on jar and shake to mix.

Arrange asparagus on baking sheet.

Remove lid from jar and pour over asparagus.

Flip aspargus over to coat both sides and place pan in oven to cook for 15 - 30 min.  

Keep on eye on aspargus to make sure they don't burn.

Sreves 4 - 6.