Fried Rice

This is great for holiday leftovers or anytime.

I've used a can of mixed vegetables but you can also use frozen vegetables instead.

You can adjust amount of ham and vegetables as needed.

1 - 2 c. each: chopped cooked ham, mixed vegetables
1/4 c. chopped green onions
2 - 3 T. canola or safflower oil
1 bag of boil in bag
1/4 tsp. each salt, pepper
2 - 3 c. water

Remove ham from refrigerator and chop.

Open can of mixed vegetables and drain.

Rinse green onions and chop, set aside.

Place bag of rice in a microwave safe bowl, add water.

Microwave for 5 - 6 minutes or according to package instructions.

Preheat skillet over medium-high heat. 

Lower heat to medium, add oil.

Combine vegetables, salt, pepper and ham and cook for 7 - 10 minutes.

Remove rice from microwave and drain. 

Cut bag and pour rice into skillet. 

Cook the fried rice for another few minutes or until done.

Remove fried rice from heat and sprinkle green onions over fried rice before serving.

Serves 4.

Daisys' Stained Glass Holiday Candies™

Who doesn't love treats this time of the year.

This is a great recipe for the holidays or anytime.

One bag minature marshmallows
1 bag white chocolate chips
1 c. chopped gumdrops
1 T. butter
2 - 3 T. powdered sugar

Line a cookie sheet with foil, shiny side down.

Butter the foil and sprinkle it with powdered sugar.

Chop gumdrops on a clean cutting board.

Preheat saucepan to medium high heat, lower the heat to medium low.

Combine the marshmallows, butter chocolate chips. Cook for 5 - 7 min or until melted, mix well.

Add the cut up fruit gumdrops and spread evenly on the buttered cookie sheets.

Cover with foil and put it in the refrigerator overnight.

Cut candy into pieces and wrap with wax paper to make individual candy pieces.

Serves 6 (4 candy pieces each).

Holiday Frenzy Soup™

The holidays are a busy time of year for many.

This is an easy recipe that can be done quickly when you have a busy schedule.

I've used canned chicken but this is also great with leftover chicken too.

2 cans (6 oz each) cooked chicken
1 small onion chopped
1 - 2 cloves garlic crushed and chopped
8 c. low sodium chicken broth
2 each: celery stalks, carrots chopped
Pinch each: salt, pepper, parsley, red pepper flakes, turmeric (optional)
1 medium potato chopped

Open cans of chicken and drain. Set aside.

Rinse and chop potato.

Rinse, cut tops of celery, carrots and chop.

Peel, rinse and chop onions, garlic.

In a soup pot combine: broth, chicken, vegetables, salt, pepper,  herbs. 

Bring to a boil for 5 - 10 min.

 Lower heat to medium low and let simmer for 40 - 60 min. or until done.

Serves 8.

Semester Break Noodles™

It's the season for final exams before semester break.

This is a great recipe for cramming for exams or anytime. I've made this recipe in the microwave.

1 package bowtie noodles
1/8 - 1/4 tsp each: salt, pepper
2 - 3 c. cold water

In a microwave safe bowl combine pasta, water, salt, pepper. 

Cover bowl with a plate, microwave for 10 - 14 min. or until done stirring occasionally.

Once pasta is done, remove the plate and take the bowl carefully to a colander to strain if needed.

Pour pasta back into bowl, toss with your favorite sauce or olive oil.

Serves 4.

Cheddar Cheese Potatoes™

This is a great side dish to serve at your Thanksgiving table. You can adjust the amount of milk to taste.

I've used reduced fat milk and cheddar cheese but you can also use vegan milk, vegan butter and vegan cheese if desired too.

Enjoy!

6 medium potatoes (rinsed and quartered)
1/2 - 3/ 4 c. milk (skim or low fat)
2 - 3 T. butter to taste
1/8 tsp salt (optional)
1/4 tsp pepper
1 - 2 cloves garlic (crushed and chopped)
1/8 - 2/3 c. shredded cheddar cheese

Rinse potatoes and cut into quarters. 

Place potatoes in pot with water and boil for 20 minutes or until done.

Put milk and garlic into microwave safe cup and microwave for 2-3 minutes.

Drain water from potatoes in colander.

Transfer potatoes back to pot. Mash with potato masher.

While mashing add butter, salt, pepper, 1/4 c of the cheese and milk. 

You can adjust the milk to the desired consistency of potatoes. Mash until smooth.

Turn on broiler to high.

Sprinkle remaining cheese evenly over potatoes. 

Place potatoes in oven and broil for 5 - 7 minutes or until cheese is golden.

Serves 6

Ain't It Sweet Potato Mini Pies™

This is a great alternative to pumpkin pie.

This perfect for fall and the holidays.

I've used sugar but you can use your favorite sweetener if desired, instead.

I've used a reduced fat milk and butter but you can use vegan options instead if desired. 

2 - 3 large sweet potatoes quartered and peeled
1/4 - 1/3 c. each: low fat milk, butter
1//4 tsp. pumpkin pie spice
1/8 tsp salt (optional)
1 /8 - 1/4 c. sugar (optional)
Non stick cooking spray
1 - 2 egg
1 pkg. pie crusts
1/8 - 1/3 c. flour (enough to dust work board and rolling pin)

Preheat oven to 375 F'.

Spray muffin tin with non stick cooking spray 

Rinse, peel and quarter sweet potatoes. 

Place potatoes and salt in pot with water and boil for 20 - 30 minutes or until tender. 

While sweet pototoes are cooking, with clean hands sprinkle some flour on work board and rolling pin. 

Roll dough out to desired thickness. Put the rim of a large clean glass on pie crusts to cut out 12 circles. Place crusts in each of the muffin tins.

Drain water from potatoes in colander or strainer. Transfer potatoes back to pot.

Crack two egg in bowl, beat slightly. 

Mash with potato masher or ricer. While mashing add butter, salt, sugar, pumpkin spice, milk, eggs. Mix with a clean fork.

 Divide sweet potato mixture into each of the muffin tins. 

Place in oven and bake for 20 - 40 min. or until done.

Serves 4 - 6 approx. ( 2 - 3 mini pies each).

Pumpkin Pie Spice, Oh So Nice™

It's the season for anything pumpkin pie spice.

You can adjust amount of each spice, as desired.

1 - 2 T. each: ground cinnamon, ground allspice, ground ginger, ground clove
1/8 - 1/4 tsp. ground nutmeg

In a small clean bowl combine spices.

With a clean spoon, mix spices.

Using a clean funnel, spoon spices into a clean empty salt shaker or spice jar.

Put lid on salt shaker.

Serves 8.

South Of The Border Hot Chocolate™

This is great for after raking leaves, celebrating the El Dia De Los Muertos or anytime.

I've used cocoa powder, but you can also use chocolate chips too.

4 c. reduced fat milk
1/4 - 1/3 c. cocoa powder
1 - 2 T. regular or diatetic sugar
1/8 - 1/4 tsp. ground cinnamon
Pinch each: nutmeg, cayanne pepper (optional)

Heat a saucepan over medium high heat. Reduce heat to medium low.

Add ingredients and simmer for 5 - 8 minutes or until done.

Ladle into heat proof mugs.

Serves 4.

Hubble, Double. Cocktail For Your Trouble™

You don't need a magic potion to conjure up a tasty cocktail.

This is great for parties, watching a horror flick, after passing out halloween candy or anytime.

I've used green food coloring for this recipe but if you don't have it you can use what you like.

For kiddos: omit tequila and triple sec.
Add 1 drop of green food coloring to lemon lime soda.

4 - 6 oz. Tequila
1/8 c. regular or diatetic sugar (enough to coat glasses)
1 - 2 oz. Triple sec
3 - 4 c. Lemon lime soda
Green food coloring
Ice

In a clean dish sprinkle sugar, add 1 - 2 drops food coloring. Mix with a clean fork to coat sugar. 

Pour triple sec in a small clean glass.

Squeeze 1 - 2 drops of green food coloring in triple sec.

 Stir triple sec with a clean fork to mix, set aside.

Wet the rims of 4 martini glasses with a wet napkin. 

Place a glass rim side down on dish to coat. Repeat process with remaining glasses.

Place glasses in freezer to chill for a few minutes.

In a pitcher combine: tequila, ice, soda, triple sec, mix well. Place pitcher in refrigerator to chill until ready to serve. 

Remove glasses from freezer and pour cocktail into garnished glasses.

Serves 4.

Raspberry Margarita

This is perfect for watching the Michigan 

vs. Michigan State game, girls night or anytime.

1 1/2 - 2 c margarita mix
1 c. each: ice, fresh or frozen raspberries
4 - 6 oz. tequila (optional)
1 oz. triple sec
1 - 2 tsp. regular or dietetic sugar
1 lime cut into wedges
Salt for rim of glass

Wet a napkin slightly, 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 in freezer for a few minutes to chill, if desired.

Rinse fresh raspberries, if needed.

Combine ingredients in blender. Blend for 20 - 30 sec. or until blended. 

Remove glasses from freezer, garnish with lime wedges.

Pour margaritas into garnished glasses.

Serves 4.

Lone Star Beef™

Beef is big in Texas.

This roast will remind you of the Lone Star State.

2 - 4 lb. beef roast
1/8 - 1/4 tsp. each: salt, pepper, granulated garlic
1 - 2 T. brown sugar
Pinch each: cayanne pepper, red pepper flakes, turmeric
1/2 c. beer
1 large onion peeled and quartered
30 - 40 baby carrots
Non stick cooking spray

Preheat slow cooker to 350 F'.

Peel, rinse, quarter onions.

Rinse carrots.

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

Spray the inside of the slow cooker with cooking spray.

Place roast in slow cooker.

Sprinkle half of brown sugar and seasonings over roast.

Turn roast over. Pour remainder of the sugar and spices over other side of roast.

Pour beer in bottom of slow cooker.

Add carrots and onions to slow cooker.  

Put lid on slow cooker and cook for 1 - 2 hrs. approx or until desired doneness. 

Serves 4 - 6.

Chicken Wraps

This is great for lunch, watching the game, after a late night barhopping or anytime.

1 lb. boneless skinless chicken thighs
1- 2 T. oil (olive or canola)
1/4 tsp. pepper
1/8 tsp. salt (optional)
1 tsp. Worcestershire sauce
1 clove garlic (crushed and chopped)
8 flour tortillas (fajita size)

Toppings:

1c. shredded lettuce
1 c. cup chopped tomatoes
1 c. sour cream or yogurt
1/2 c. shredded cheese

Cut chicken into strips, place in a bowl.

In small mixing bowl combine: Worcestershire Sauce, garlic, salt, pepper.

Pour over chicken to marinate for several hours or overnight.

Heat skillet or grill pan on medium high heat, add oil.

Add chicken and cook for 6 -10 minutes or until done.

Heat tortillas in microwave for 10 -15 seconds.

You can also heat tortillas by warming them on the grill pan for 10 - 15 seconds.

To assemble wraps: Spoon some of the chicken in tortillas. 

Top with your favorite fixings. Roll to secure filling and enjoy.

Serves 4  (2 snack wraps each).

Savannah Sundaes™

This is perfect for the first days of autumn or anytime.

I've used a grill pan, but this will also work for an outdoor grill. 

4 peaches halved
1 - 2  T canola oil
1/2 - 1 tsp cinnamon sugar

Cut peaches in half and remove pits, discard pit.

Brush cut side of peaches with oil.

 Use a spoon to sprinkle cinnamon sugar over cut side.

Heat grill pan to medium high heat, lower heat to medium.

Place cut side of peaches on grill pan. 

Grill for 2 -  5 min.

Remove peaches from grill and arrange in a dessert dish. 

Arrange your favorite ice cream and toppings on peaches.

Serves 4.

Pretty In Pink Lemonade Sparkler™

This is great for celebrating the last days of summer or anytime.

4 - 6 c.  pepared pink lemonade
Ice
1 bottle prosecco or sparkling wine

red food coloring

1/8 c. sugar (enough to rim glasses)

Place a bottle of prosecco in the refrigerator to chill for a few hrs.

In the bottom of pitcher place ice.

Remove wine from refrigerator.

Open bottle of wine and pour over ice.

Add lemonade and stir to mix.

Place in refrigerator to chill until ready to serve.

To serve: Wet the rims of 4 clean glasses with a clean wet napkin or you can wet the rims under running water.

Place sone sugar on a clean plate, add 1 drop of food coloring. Stir to coat sugar. 

Place glasses in freezer for a few minutes to chill.

Remove glasses from freezer.

Remove mixture from refrigerator and pour into glasses.

Enjoy!

Serves 4.

Recipe To Help Survivors Of Hurricane Florence

Prayers, thoughts, peace for all who affected by the aftermath of Hurricane Florence.

On the left side of the website are links under Pay It Forward. These are some organizations that will be helping with disaster relief. 

Whatever you can do to help will be greatly appreciated.

Thank you for caring.

Margarita Chicken™

This is perfect for the last days of summer on the grill or anytime.

1 lb. boneless, skinless chicken breasts or thighs
1/3 c. margarita mix
1/4 tsp. pepper
1/8 tsp. salt (optional)
Pinch red pepper flakes
2 T. oil (olive or canola) 

Combine chicken breasts, salt, pepper, red pepper flakes in shallow dish.

Pour margarita mix over chicken.

 Let it marinate for several hours or overnight.

Heat grill pan or skillet on medium high heat. 

Add oil and reduce heat to medium.

Add chicken and cook on one side for 7 - 10 minutes or until done.

Flip chicken over and repeat cooking process on other side.

Serves 4

Respados (shaved Ice)

Raspados are a form of shaved ice.

These are great for an after school snack, a way to beat the heat or anytime.

I used a hand cranked shaved ice maker. 

If you don't have one, you can use a blender if needed. 

I've also used premade fruit liquid but you can make homemade fruit syrup needed as well.

3 - 4 c. ice cubes

1/2 - 1 c. premade fruit syrup.

Place ice in shaved ice maker or blender.

Crush ice until it's the consistency of snow, 30 - 60 sec.

Pour ice into glasses. 

With a clean spoon drizzle desired amount of syrup over ice.

Stir to mix and enjoy.

Serves 4 - 6.

Wedding Shower Wine Spritz™

Need a quick idea for a bridal shower beverage, try this.

I've used red wine but this also great with white wine too.

1 bottle wine
Ice
1 c. - 2 c. club soda or sparkling water

Put ice in the bottom of a pitcher.

Combine wine, club soda in pitcher over ice.

Mix well, chill in refrigerator until ready to serve.

Remove wine spritz from fridge and pour into glasses.

Serves 4- 6.

Margarita Pops

These popsicles are not for kids.

They're great if your watching the game, after a long day at work or just trying to beat the summer heat.

I've used prepared limeade.

But you can use prepared margarita mix instead.

1 - 2 c. prepared limeade 

4 - 6. oz tequila
1 T. triple sec

Combine limeade, lime juice, triple sec, and tequila in blender. Blend well for 10 - 20 sec. 

Pour into popsicle molds and place in freezer for a few hr. or until frozen.

Serves 4 - 8.

Raspberry Ice Tea

This is a great beverage on a hot day.

I've used decaffeinated tea bags, but you can use regular tea bags if desired.

8 cups cold water
3 large tea bags 
1/4 - 1/2 c. fresh raspberries
Ice

Turn on the kitchen faucet to cold and let run for  30 seconds - 1 minute.

Fill kettle with cold water, place tea kettle and place on stove.

Turn stove burner on to high, bring water to a boil.

Using a strainer, rinse raspberries under cold running water.

Set aside a few raspberries for garnish.

When water begins to boil turn off stove, place tea bags and raspberries in kettle.

Steep tea for a few minutes to desired strength.

Remove tea bags and raspberries from tea kettle and let tea cool.

Fill a pitcher with ice. 

Pour cooled tea in the pitcher over ice. 

Place pitcher in refrigerator until ready to serve.

To serve: place ice in the bottom of 4 - 6 clean glasses.

Add raspberries and pour tea over ice.

Add sweetener if desired.

Serves 4 - 6.

Go Away Summer Flu Broth™

This week I don't feel that good.

The summer stomach flu is the worst.

It stinks when it's warm and sunny outside and you feel horrible.

1 - 2 qrt. low sodium chicken stock
1/2 - 1 c. chopped peeled onion
1 - 2 cloves chopped crushed garlic
1 T. chopped fresh ginger
Pinch of red pepper flakes
1/8 - 1/4 tsp. each: salt, pepper
1/4 - 1 tsp.  fresh lemon juice

Peel, rinse, chop onions and garlic, set aside.

Rinse and chop ginger.

Rinse lemon and roll on a clean kitchen counter for a few seconds.

This'll get a lot of juice out of the lemon. Cut lemon in half and set aside.

In a pot combine ingredients, bring to a boil for a few minutes. 

Squeeze some lemon into broth.

Reduce heat to medium low and let simmer for 20 - 30 min.

Ladle broth into a mug.

Serves 4 - 8.

Fraked Chicken™

Happy National Fried Chicken Day. This is a great alternative to Deep Fried Chicken.

8 pieces of chicken

1/4 tsp black pepper

1/8 tsp salt (optional)
1 - 2 eggs
1 -  2 c. flour
Pinch each: dried parsley, granulated garlic, red pepper flakes
Nonstick cooking spray

Preheat oven to 400' F

Spray cooking sheet with nonstick cooking spray.

Crack eggs in a shallow dish and beat gently with a fork. 

Add salt and pepper to the eggs. You can even add your favorite herbs and spices if desired.

In a plastic baggie, place flour.

Dip a chicken piece into eggs, coating both sides. Dip chicken into flour. 

Make sure chicken is evenly coated on both sides. Place on a cookie sheet.

 Repeat process with remaining chicken.

Bake for 40 - 50 minutes or until done. Keep an eye on chicken so that it doesn't burn. 

Halfway through cooking, flip chicken to cook on other side evenly.

Serves 4.

Elotes

This is great on a grill or anytime.

I've used light mayo but you can use regular mayo if desired.

8 ears shucked corn
1/4 - 1/2 c. light mayo
2  - 4 T. olive or canola oil

2 - 3 T. butter
1/8 - 1/4 teaspoon each: salt, pepper,  chili powder, dried parsley
1/3 cup Parmesan cheese
8 c. water

Zest of lime

Shuck corn if needed.

Zest lime.

Put water in a large pot and bring to a boil. Add corn, half of the salt.

Boil corn for a 3 - 5 minutes.

While corn is boiling, combine mayo, lime zest, the rest of the salt, pepper, parsley, and chili powder in a bowl. 

Mix with a clean fork.

Place in refrigerator until ready to use.

Preheat grill or grill pan to medium-high heat, lower heat to medium.

Brush corn with oil and place on the grill to grill for a few minutes on each side or until done.

Remove mayo from refrigerator.

With a clean pastry brush, spread butter and mayo on 1 side of corn.

Sprinkle cheese over corn.

Serves 8.

Mr. Arnie™

This is a great beverage on a hot day.

I've use decaf tea bags, but you can use regular tea bags if desired.

You can also use premade iced tea instead if you're pressed for time.

8 cups cold water
 3 large tea bags
4 cups fresh or prepared lemonade
Ice

Turn the kitchen faucet on to cold and let run for 1 minute.

Fill kettle with cold water, place kettle on stove.

Turn stove burner and to high and bring water to a boil.

When water begins to boil turn off stove, place tea bags into tea kettle.

Steep tea for a few minutes to desired strength.

Remove tea bags from tea kettle and let tea cool.

If using premade tea, skip previous steps.

Fill a pitcher with ice. Pour cooled tea in the pitcher over ice.

Add lemonade to tea and place in the refrigerator until ready to serve.

Serves 6.

Bacon Fries

Bacon makes everyguthing taste better

16 - 24 oz. frozen or homemade french fries
2 - 3 T.  olive oil
1/4 tsp. each: salt, pepper, granulated garlic
Non stick cooking spray
Pinch of red pepper flakes
1  - 1  1/2 c. each:  lite shredded cheddar or colby cheese, crumbled cooked bacon

Preheat oven to 450' F.

Spray a baking sheet with nonstick cooking spray.

In a cup combine oil, salt, pepper and spices. Mix well.

Combine fries and oil mixture in a mixing bowl, toss to coat.

Arrange french fries on baking sheet, put fries in oven and bake for 30 min. or until golden brown.

Halfway through cooking, remove fries from oven and flip fries over if possible to cook on other side. 

While fries are cooking, heat skillet to medium high heat. Lower heat to medium heat add bacon. 

Cook on 1 side for a few minutes. Cook on other side for a few minutes more to desired doneness. Drain excess fat from bacon on a paper towel lined plate.

Remove fries from oven and place on a plate.

Sprinkle cheese over the fries and place in the microwave. 

Microwave on high for 1 - 2 minutes or until cheese melts. 

Crumble bacon over cheese fries.

Serves 4.

Fish Tostadas

This is perfect for summer or anytime.

I've used a grill pan, but this is also great on the outdoor grill as well.

1 lb fish fillets approx
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, fish, lime juice, sauce. 

Toss to coat fish on both sides. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lower heat to medium.

Add some of the oil. 

Fry 1 of the tortilla on 1 side for 1 - 2 min. Turn over tortilla and fry for 1- 2 min more or until crisp. 

Repeat process with remaining tortillas.

 Add more oil if needed. 

Open up can of beans and drain liquid. 

Pour beans into bowl. 

Add some of the oil, heat on microwave for 1 to 3 min or until warm.

 Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. 

Lower heat to medium, and add fish. 

Cook on one side for 5 - 8 min. 

Turn fish over and cook on remainder side for 5 - 8 min. or until done.

Let fish rest for a few minutes before slicing. 

To serve: Cut fish into pieces.

Spoon some beans, some fish onto tortillas. 

Top with your favorite toppings, and enjoy.

Serves 4 - 6.

Keep Cool Cucumber Water™

This is refreshing for a spa day or anytime.

I've used regular water, but you can use sparkling water or even club soda.

I also used a lime.

If you don't have a lime you can use a lemon instead.

1/2 cucumber sliced
Juice of 1/2 lime (optional)
Ice
1 quart water
1/4 tsp. sliced fresh ginger (optional)

Rinse and cut cucumber into thin slices.

Set aside 4 cucumber slices for garnish.

Slice ginger.

Rinse and cut lime in half, set aside.

In the bottom of pitcher place ice.

Add desired cucumber and ginger slices, to pitcher and pour water over cucumbers.

Squeeze lime juice in pitcher and place into fridge until ready to serve.

To serve:  In the bottom of 4 clean glasses place ice.

Pour cucumber water through small sieve into glasses.

Cut a small slit into reserved cucumber slices and place on rim of glasses for garnish.

Serves 4

Berry Sangria

This is perfect for your outdoor barbecue, picnic, or holiday get together.

I used strawberries, blackberries, raspberries in the bottom of the pitcher.

Feel free to mix and match and use the berries that you like.

Enjoy!

1 bottle dry red wine (or white wine)
1 c. each: blackberries, raspberries, sliced strawberries
1/4 - 1/2 c sugar (regular or sugar free)

Rinse berries in a strainer and drain on a clean paper towel lined plate.

Remove tops from strawberries and cut into slices. 

Set aside 4 strawberries and cut 1 small slit into them for garnish.

In a pitcher, place the berries, sugar and ice.

Pour wine over fruit, mix with a clean wooden spoon.

Put in fridge to chill until you're ready to serve.

To serve: pour wine in a clean glass. 

Garnish glass with a strawberry.

Serves 4.

Gin and Tonic

Need a drink to toast and celebrate the Royal wedding, try this.

This is also great for watching the Preakness or anytime.

4 - 6 oz. Dry gin

4 - 6 c. regular or diet tonic water
Ice
2 limes: 1 lime cut in half, other one cut into wedges.

Place ice into the bottom of a clean pitcher.

Cut 1 lime in half, squeeze lime over ice.

Cut other lime into wedges, set aside.

Pour gin over ice, top off with tonic water.

Place pitcher in refrigerator until ready to serve.

To serve: pour cocktail into clean glasses, garnish glasses with lime wedges.

Serves 4.

Thank You Readers. Cooking With Heide Turns 10

Thank you readers, I couldn't have done without you.

How time flies. Cooking With Heide turns 10.

Carne Asada

This is great for Cinco De Mayo or anytime.

I've used venison, but this is great with beef or lamb.

I've used a grill pan but this is also great on the grill.

Filling

1 lb. Venison
Zest and juice of 1 lime
1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped
2 - 4 T. oil
Pinch each: turmeric, red pepper flakes, dried parsley

Fixings

8 flour or corn tortillas or your favorite hard taco shells.
1 c. each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, crush and chop garlic.

Rinse, chop lettuce and tomatoes. Place veggies into separate bowls and place in refrigerator until ready to serve.

In a bowl combine, venison, lime juice, lime zest, garlic, red pepper flakes, parsley, salt and pepper.

Heat skillet to medium high heat.

Lower heat to medium and add oil. 

Add venison to pan and cook on 1 side for 5- 9 min or until done.

Flip venison on other side and cook on other side for 5 - 9 min. more or until done.

Let venison rest a few minutes before slicing. Slice venison into pieces.

Spoon venison into your favorite tortillas or taco shells. Top with your favorite fixings.

Serves 4.

Mint Julep

This is great for watching the Kentucky Derby or anytime.

  

4 - 6 oz. bourbon
4 - 8 sprigs mint
2 - 4 tsp. sugar
4 c. Sparkling water

Ice

In the bottom of 4 clean glasses, place mint leaves.

Add sugar and muddle mint with the back of the spoon.

Add ice, bourbon to glasses.

Top off with some sparkling water.

Garnish glasses with mint if desired.

Serves 4.

Easy Cobb Salad

This a great way to use leftover chicken.

2 hard boiled eggs, peeled, chopped

2 c. chopped cooked chicken

3 c. romaine lettuce

1 c. each: chopped onions, chopped avocado

1/2 c. crumbled bleu cheese

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

1 clove garlic crushed, chopped

Fresh lemon zest

Chop cooked chicken, set aside.

Peel, rinse and chop garlic. 

Peel chop eggs, set aside.

In a measuring cup, combine garlic, salt, pepper, lemon zest. Stir with fork to mix well. 

Place cooked chicken in a clean bowl. Pour lemon zest mixture over chicken and toss to coat. Place in refrigerator until ready to use.

Cut avocado in half, remove pit and remove avocado from peel. Chop avocado and set aside.

Peel and chop onion, set aside.

When you're ready to assemble salad, rinse and pat dry lettuce. Place lettuce in a serving bowl.

Remove bowl with marinated  chopped chicken from fridge.

Arrange chicken, eggs, avocados onions, in bowl over lettuce.

Crumble bleu cheese over salad.

Serves 4.

Mocha Surprise Mug Cake™

This is a great recipe for using leftover Easter candy or anytime you want a quick dessert.

This recipe is for one serving but it can be adjusted if needed.

1/4 c. flour (regular or gluten free)
Nonstick cooking spray
1/8 tsp. salt
1/2 T. canola oil
1 T. cocoa powder
1/8 c. reduced fat milk
Pinch instant espresso powder (optional)
1/4 tsp. each: baking powder, vanilla extract
1/2 - 1 oz. chocolate candy or semi sweet chocolate chips

Spray nonstick cooking spray in a microwave-safe coffee mug, set aside.

In a bowl combine dry ingredients, stir to mix with a clean fork.

Add milk and oil to mixture. Stir to mix.

Pour mixture into greased mug. 

Make a well in the center of the batter, and place chocolate candy or chocolate chips in hole.

Microwave on high for 60 - 90 seconds or until done.

Serves 1.

Home Run Chili Cheese Fries™

This is great while watching the Tigers home opener or anytime.

16 - 24 oz. frozen or homemade french fries
2 - 3 T.  olive oil
1/4 tsp. each: salt, pepper, granulated garlic
Non stick cooking spray
Pinch of red pepper flakes
(2 c. approx.) prepared chili
1 - 1  1/2 c.  lite shredded cheddar or colby cheese

Preheat oven to 450' F.

Spray a baking sheet with nonstick cooking spray.

In a cup combine oil, salt, pepper and spices. Mix well.

Combine fries and oil mixture in a mixing bowl, toss to coat.

Arrange french fries on baking sheet, put fries in oven and bake for 30 min. or until golden brown. Halfway through cooking, remove fries from oven and flip fries over if possible to cook on other side. 

While fries are cooking, pour chili into a microwave safe bowl. Microwave 2 - 4 min. or until heated.

Remove fries from oven and place on a plate.

Spoon chili over the fries.

Sprinkle cheese over the fries and place in the microwave. Microwave on high for 1 - 2 minutes or until cheese melts.

Serves 4 - 6.

Cuba Libre

This was the favorite drink of one of my best friends.

March 23rd. would have been her birthday. 

Still miss her very much. 

4 - 6 oz. Light or dark rum
4 - 6 c. cola (regular or diet)
2 limes
Ice

Cut 1 lime in quarters, set aside.

Cut other lime in half, set aside.

In the bottom of each of the 4 clean glasses place ice, add rum.

Squeeze some of the lime halves over the rum, top off with the cola. 

Stir to mix.

Garnish with lime quarters.

Serves 4.

Whiskey Sweet and Sour™

This is a great cocktail for serving on St Patrick's Day or anytime. 

I've used pure maple syrup but you can also use sugar or honey if desired.

You can adjust amount of sweetness desired.

4 - 6  oz. whiskey or bourbon
1 - 2 T. each: pure maple syrup, fresh lemon juice.

In the bottom of a clean cocktail glass pour in maple syrup. Add 1 - 2 ice cubes.

Pour whiskey over ice cubes. Add lemon juice, adjust to taste. Stir to mix.

Serves 4.

Spring Break Fish Tacos™

Love a spring break getaway but can't afford it? This recipe will give you a taste of it without packing. 

Enjoy! 

Filling

1 lb. fish fillets

1 egg

1/2 - 1 c. flour
zest of 1 lime

1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped

2 - 4 T. oil

Pinch of each: turmeric, red pepper flakes, dried parsley

 Fixings

8 flour or corn tortillas or your favorite hard taco shells.

1 c. each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream.

Directions 

Cut fish fillets into strips.

In a bowl combine, flour, lime zest, pepper, garlic, red pepper flakes, parsley, salt and pepper.

In a bowl crack and beat egg slightly.

Dredge fish strips in egg, then dredge lightly in flour.

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

Add fish to pan and cook for 5- 8 min or until done.

Spoon fish unto your favorite tortillas or taco shells. Top with your favorite fixings.

Serves 4.

Living The High Life Ham Roll Ups™

This is great for an award night party or anytime.

1/3 - 3/4 c. cream cheese softened (adjust amount needed).
1/ 4 - 1/2 c sour cream
2 green onions chopped
4 - 6 slices of lean ham
1 T. Lime juice
1/8 - 1/4 tsp each: salt, pepper, granulated garlic. 

In a mixing bowl combine cream cheese, sour cream, green onions, salt, pepper, garlic, lime juice, mix well. 

Spread a layer over the ham. Roll the ham up. Trim off any ragged edges with a knife.

Wrap roll ups in plastic wrap or wrap paper and place in refrigerator for several hours or overnight to chill. 

When ready to serve, remove from refrigerator and cut into pieces.

Serves 4 - 6.

Easy Cucumber Salad™

This is perfect as a side dish or anytime.

2 cucumbers, chopped

1/2 - 1 T.  low sodium soy sauce

1/4 tsp each: salt, pepper, fresh lime juice

1 - 2 T.  sesame oil

Pinch each: turmeric, red pepper flakes, diced ginger root

1 clove garlic crushed and chopped

Rinse, cut cucumbers in half lengthwise and chop.

Place cucumbers in a bowl.

Combine remaining ingredients in a cup. Stir with a fork to mix.

Pour mixture over cucumbers. Cover bowl and place in refrigerator until ready to serve.

Serves 4.

Easy Korean Steak

This is perfect for watching the Winter Olympics, an easy dinner or anytime.

1 - 1 1/2 sliced beef

1 - 2 T. oil

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

Pinch red pepper flakes

1 T. brown sugar

1/4 tsp diced fresh ginger

2 - 3 T. low sodium soy sauce

1 - 2 T. each: sesame oil, sake

1 clove garlic crushed, chopped

1/2 c. sliced green onions.

In a bowl combine: sliced beef, salt, black pepper, red pepper flakes, ginger, sake, oil, garlic, sugar, soy sauce. 

Stir to coat beef and let marinate in refrigerator for a few hours or overnight.

Preheat saute pan over medium high heat, reduce heat to medium and add oil.

 Add beef to pan and stir fry for 6 -10 min or until done.

Remove beef from pan and place into a serving bowl. 

Add onions to pan and cook for 1 - 2 min. Turn off burner and sprinkle cooked onion over beef. 

Serve with cooked rice or noodles. 

Serves 4. 

Big Game Meatball Hoagies™

This is perfect for watching the big game, dinner, for company or anytime.

16 pre-made meatballs
1/8 - 1/4 tsp each: salt, pepper
1/8 tsp red pepper flakes
2 - 3 c. prepared pasta sauce
1 - 2 cloves chopped and crushed garlic
1/2 tsp each: parsley, oregano, basil
2 - 6 T. oil (enough to coat pan)
4 submarine sandwich rolls
4 slices mozzarella or provolone cheese

Preheat skillet to medium high heat. lower heat to medium, add some of the oil. Place meatballs in pan and brown on 1 side for 7 - 10 min approx.  

Turn meatballs over and brown on other side for 7 - 10 min. more. 

Remove meatballs from pan and drain excess fat from pan if needed.  

Return meatballs to pan and pour pasta sauce over meatballs. Cook meatballs and sauce for 10 minutes more or until done.

While meatballs are cooking, combine rest of oil, salt, pepper, red pepper flakes, garlic and herbs in a measuring cup. Mix well with a fork.

Use a pastry brush to brush 1 side of the sub rolls with the oil mixture

Heat a grill pan to medium-high heat, lower heat to medium.

Place buns oiled side down on grill pan. Grill bun for 1 - 2 min. to warm them up.

Remove buns from grill pan and set aside.

To assemble sandwiches: with a serving spoon, scoop 4 of the meatballs on 4 of the buns.

Drizzle some of the sauce over the meatballs.

Top meatballs with one slice of cheese.

Top meatballs with the other part of the bun.

Repeat process with remaining meatballs and buns.

Put sandwiches on grill pan for a few minutes until the cheese melts.

You can even put the sandwiches on a cookie sheet and put in them oven for a few minutes to broil until the cheese melts.

Serves 4.

21 and Over Hot Chocolate™

Sorry kids, this hot chocolate recipe is just for us grown-ups.

This is perfect after a day outside with the kids, shoveling snow, running errands or just relaxing watching your favorite program.

I've use whipped cream vodka but you can also use caramel flavored or regular vodka if desired.

Enjoy!

4 - 6 c. reduced fat milk

4 envelopes hot chocolate mix

4 - 6 oz.  whipped cream flavored vodka
Whipped cream
Pinch of ground cinnamon (optional)

In a microwave safe measuring cup, pour milk. 

Add cinnamon and place in microwave. 

Microwave on high for 45 - 90 sec.

Tear open hot chocolate envelopes and in the bottom of coffee mugs, pour chocolate mix and vodka.

Remove milk from microwave and pour milk over vodka mixture. 

Mix well with a spoon.

Serves 4.

Big Game Taco Bowl™

This is great for watching the big game, an easy lunch, dinner for the kids or anytime.

1 lb ground meat ( lean Beef)
1 T olive oil
1/2 c  chopped onion
1/8 c chopped bell pepper
1/8 - 1/4 tsp  each: salt, pepper
1 c. salsa
1 clove garlic (chopped, crushed)
1/8 tsp red pepper flakes
1/4 tsp chopped cilantro
1 lime, juice and zest
1 10 oz package nacho cheese tortilla chips
1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream
Non stick cooking spray
4 flour or corn tortillas

Preheat oven to 350' F

Spray taco bowl mold makers with non-stick cooking spray.

With a pastry brush, brush olive oil over both sides of tortillas.

Line the molds with the tortillas.

Place the taco bowl molds on a cookie sheet and bake tortillas for about 7 - 10 min. or until done.

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

Take tortillas out of oven, set aside to cool.

Heat saute pan over medium high heat. Reduce heat to medium and add oil. if needed.

Add onions and meat. Brown meat and onions for 8-10 minutes. Drain excess grease from meat (If using lean beef, omit step). 

Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat.

Cook for another 4 to 6 minutes or until done. Squeeze some lime juice over meat mixture.

To serve:  Spoon meat mixture in taco bowl. Add nacho chips.

Top with your favorite fixings. 

Serves 4. 

Recipe To Help California

Californians have been through a lot lately. Prayers, thoughts, peace for California.

First it was the Northern Californians wildfires that devastated many, destroying homes.

Then many families faced devastation by wildfires that caused damage throughout southern California. 

Now southern California is facing mudslides that threaten homes, and many lives.

On the left side of the website are links under Recipe To Pay It Forward. These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated.

Thank you for caring.