Tuesday, November 21, 2017

Montana Spicy Bison Dip

   Ingredients
1 pound ground bison
1/2 cup chopped onion
1 (1.25 ounce) package McCormick Hot Chili Seasoning Mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) package processed cheese food (such as Velveeta), cut into cubes
1/4 cup sour cream
2 tablespoons finely chopped jalapeno peppers


   1. Brown meat and onion in large skillet on medium high heat, about 5 minutes. Drain fat.
   2. Stir in tomatoes and seasoning mix. Bring to boil. Reduce heat, cover and simmer 5 minutes, stirring occasionally. Stir in cheese. Simmer 5 minutes or until cheese is melted.
   3. Spoon into serving bowl. Top with sour cream and jalapeno. Serve with tortilla chips.

Sunday, November 19, 2017

Old Fashioned Peach Cobbler

   Ingredients
2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted


   1. In a medium bowl, sift together the flour, 3 tablespoons sugar and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill 30 minutes.
   2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.
   3. In a large saucepan, mix the peaches, lemon juice and orange juice. Add 1/2 cup butter and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon and cornstarch, mix into peach mixture. Remove from heat and pour into baked crust.
   4. Roll remaining dough to a thickness of 1/4 inch. Cut into half inch wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.
   5. Bake in preheated oven for 35 to 40 minutes or until top crust is golden brown.

Monday, October 23, 2017

Cajun Spaghetti

   Ingredients
1/2 cup vegetable oil
8 ounces tomato sauce
1 cup water
1/4 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 pound small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, minced
2 teaspoons cornstarch
1 fluid ounce cold water
12 ounces spaghetti
8 green onions, minced


   1. In a 4 to 6 quart pot over medium heat, mix 4 ounces oil, tomato sauce, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes and 1/2 teaspoon salt. Reduce heat to medium-low after reaching a boil stir occasionally.
   2. Season shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red pepper flakes, mix thoroughly and reserve.
   3. In a medium saucepan over medium-high heat, warm 1 ounce oil and add green bell pepper, red bell pepper, onion and garlic for 3 to 5 minutes, stir occasionally.
   4. Add vegetables to tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes, stir occasionally.
   5. When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce, mix well. Bring heat to medium and stir occasionally.
   6. In a small dish, mix cornstarch and 1 ounce cold water add mixture to sauce when sauce has 2 minutes left until completion and mix well.
   7. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and place in a serving bowl.
   8. Pour sauce over pasta and sprinkle with green onions serve.

Tuesday, October 17, 2017

Lemon Rosemary Pork Loin with Cherry Sauce

   Ingredients
4 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Dijon-style coarse ground mustard
1 tablespoon snipped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound boneless pork top loin roast (single loin)
1/2 cup cranberry, cherry or apple juice
1/4 cup red currant jelly
2 teaspoons cornstarch
1 teaspoon Dijon-style coarse ground mustard
1 cup fresh sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed


   1. In a small bowl combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, the rosemary, salt and pepper. Spread pork roast with lemon rosemary mixture and place roast on a rack in a shallow roasting pan.
   2. Roast, uncovered, in a 375 degrees F oven for 45 to 55 minutes or until an instant-read thermometer inserted in thickest part of the roast registers 145 degrees F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
   3. Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch and 1 teaspoon mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries, stir until mixture is heated through. Serve warm cherry sauce with the sliced pork roast.

Monday, October 16, 2017

Healthy American Chop Suey

   Ingredients 
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) high-fiber elbow macaroni
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 tbsp. chopped garlic
1/2 tsp. each salt and black pepper
2 cups canned crushed tomatoes
1 cup diced tomato
2 tbsp. canned tomato paste
1 tbsp. Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried basil
crushed red pepper


   1. Place cauliflower in a large microwave safe bowl, cover and microwave for 3 minutes. Uncover and stir. Recover and microwave for 2 minutes, or until hot. Drain excess liquid.
   2. Roughly chop cauliflower, return to the bowl and cover to keep warm.
   3. In a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta and stir into cauliflower. Recover to keep warm.
   4. Spray the pot with nonstick spray and bring to mediumhigh heat. Add onion and bell pepper and cook and stir until browned, about 4 minutes.
   5. To the pot, add ground beef, garlic, salt and black pepper. Cook, stir and crumble until beef is fully cooked and veggies are soft, about 6 minutes.
   6. Add all remaining ingredients to the pot and stir well. Bring to a boil.
   7. Reduce heat to low and stir in cauliflower-pasta mixture. Cook until hot and well mixed, about 2 minutes.

Sunday, October 15, 2017

Wet Burrito

   Ingredients
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice, divided
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 cups refried beans
1/4 teaspoon ground cumin
1 (18 ounce) jar beef gravy
1 (10 ounce) can enchilada sauce
4 large flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup sour cream, divided
1/4 cup chopped onion, divided
1/4 cup chopped tomatoes, divided
1 cup chopped lettuce, divided


   1. Preheat the oven to 375 degrees F (190 degrees C).
   2. Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes, drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
   3. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy and enchilada sauce in a separate saucepan; bring to a boil.
   4. Place tortillas onto a microwave-safe plate and cover with a damp paper towel, microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
   5. Pour gravy sauce over the burritos in the baking dish, top with remaining 1 cup Cheddar cheese.
   6. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato and 1/4 cup of chopped lettuce.

Monday, October 9, 2017

Grilled Rock Lobster Tails

   Ingredients
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails


   1. Preheat grill for high heat.
   2. Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in salt, paprika, white pepper and garlic powder. Split lobster tails lengthwise with a large knife and brush flesh side of tail with marinade.
   3. Lightly oil grill grate. Place tails, flesh side down on preheated grill. Cook for 10 to 12 minutes, turning once and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Thursday, October 5, 2017

Maryland Crab Soup

   Ingredients
2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water


   1. Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning and beef broth, in a 4 quart pot. Heat to simmer, cover and cook for 5 minutes.
   2. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside.
   3. Stir crabmeat and crabs claws, if desired into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Wednesday, October 4, 2017

Maple Roast Turkey and Gravy

   Ingredients
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy


   1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
   2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
   3. Wash and dry turkey and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
   4. Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
   5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C) and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
   6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste and whisk into the broth. Stir in thyme, bay leaf and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Monday, October 2, 2017

Carrot Ravioli with Vadouvan Crunch

   Ingredients
2 tablespoons olive oil
2 white onions, sliced
1/2 cup canola oil
2 tablespoons crushed red pepper
1 pound carrots, peeled and cut into 1-inch cubes
1/4 cup plus 2 tablespoons olive oil, divided
2 tablespoons ground cumin
1 tablespoon plus 1? teaspoons salt, divided
3 cups all-purpose flour
11 large egg yolks
4 large eggs, divided
1/4 cup water
2 tablespoons unsalted butter
1 cup English peas, steamed until tender
1 cup thinly sliced baby carrots, steamed until tender
Carrot Noisette Sauce (recipe follows)
Garnish: Vadouvan Crunch (recipe follows), carrot top leaves


   1. In a large saucepan, heat olive oil over medium heat. Add onion, and cook, stirring frequently, until golden brown. Set aside.
   2. In a medium saute pan, heat canola oil and 2 tablespoons crushed red pepper over low heat for 5 minutes. Let stand until cool. Strain oil through a fine-mesh sieve, discarding solids. Use within 2 weeks.
   3. Preheat oven to 375°.
   4. In a large bowl, combine carrot, 1/4 cup olive oil, cumin and 1 tablespoon salt. Transfer to a rimmed baking sheet and roast until tender, about 15 minutes. Transfer to the work bowl of a food processor and process until smooth. Let stand until cool, and transfer to a pastry bag fitted with a 1-inch tip.
   5. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, yolks, 3 eggs, remaining 2 tablespoons olive oil and remaining 1 1/2 teaspoons salt at medium speed for 5 minutes. Transfer to a heavily floured surface and knead for 5 minutes. Wrap dough in plastic wrap and let rest for 15 minutes.
   6. In a small bowl, whisk together 1/4 cup water and remaining 1 egg. On a heavily floured surface, roll dough to 1/16-inch thickness. Divide dough in half and brush 1 half with egg wash. Pipe carrot filling by teaspoonfuls 2 inches apart on dough with egg wash. Place remaining dough on top, and press each piece of filling with a 1-inch round cutter. With a 2-inch round cutter, cut ravioli and place on a floured sheet tray. Refrigerate until ready to cook. Ravioli may be frozen in heavy-duty resealable plastic bags. Do not thaw before cooking.
   7. In a large saute pan, melt butter over low heat. Add caramelized onions, peas and sliced baby carrots, cook for 1 minute.
   8. Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 2 minutes. Add ravioli to pan with onion mixture. Add 1 cup pasta cooking water and stir gently until combined.
   9. Divide ravioli among 10 serving plates and top with Carrot Noisette Sauce. Garnish with Vadouvan Crunch and carrot top leaves and drizzle with chile oil, if desired.

Sunday, October 1, 2017

Kentucky Bourbon Burgoo

   Ingredients
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
1 (4-pound) chicken
8 quarts cold water
1 1/2 pounds potatoes
1 1/2 pounds onions
1 bunch carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
2 cups chopped cabbage
1 quart tomato puree
2 cups whole corn, fresh or canned
2 pods red pepper
2 cups diced okra
1/2 cup chopped parsley
2 cups dry lima beans
1 cup diced celery
3/4 cup Kentucky bourbon
Salt and pepper
Tabasco
Steak Sauce
Worcestershire sauce


   1. Put the pork, veal, beef, lamb and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4—6 hours.
   2. Lift the meat out of the stock. Cool the meat, remove it from the bones and chop it. Return the chopped meat to the stock.
   3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
   4. Season to taste with the salt, pepper, Tabasco, steak sauce and Worcestershire sauce.

Sunday, September 24, 2017

Three Pepper Chicken

    Ingredients
10 saltine crackers, crushed
1/2 teaspoon Italian seasoning
2 skinless, boneless chicken breasts
1/4 cup egg substitute
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1 small onion, cut into wedges
1 clove crushed garlic
1 1/2 tablespoons butter
1/2 cup chicken broth
1/2 tablespoon all purpose flour


   1. In a shallow dish or bowl, mix together cracker crumbs and seasoning. Put egg substitute in a separate dish or bowl. Dip each chicken breast in the egg substitute, then coat with cracker mixture. Set aside.
   2. In a large skillet saute bell peppers, onion and garlic in butter or margarine over medium heat, until just crisp and tender. Remove pepper mixture from skillet and set aside, keeping warm.
   3. In the same skillet, saute coated chicken breasts in remaining butter or margarine until browned on both sides. Remove browned chicken breasts from skillet and keep warm.
   4. Combine the chicken broth and flour and mix together. Pour broth mixture into pan drippings and heat through until mixture thickens and begins to boil. Stir in bell pepper mixture and heat through, stirring together. If desired, serve by placing chicken breast on a bed of hot cooked pasta and pouring bell pepper mixture over the top.

Kansas Tomato Sandwich

   Ingredients
2 slices white bread
1 medium tomato, thickly sliced
1 slice white American cheese
2 teaspoons butter or margarine
1 lettuce leaf (optional)
salt and pepper to taste


   Toast the bread slices to your desired darkness. When done, spread lightly with butter or margarine. Place a slice of tomato on the buttered side of one slice and top with a slice of cheese. Season to taste with salt and pepper and place a slice of lettuce on if desired. Top with the remaining slice of bread.

Monday, September 18, 2017

Glazed Ham

   Ingredients
1 (8 pound) bone-in shank ham
4 cups water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 pinch ground cloves


   1. Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
   2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well and return to the roasting pan.
   3. Skim fat from the top of the drippings and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
   4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

Friday, September 8, 2017

Indiana Breaded Tenderloin Sandwich

   Ingredients

4 (4 ounce) slices of pork tenderloin, cut across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/2 cup peanut oil for frying
4 Kaiser rolls, split
4 teaspoons mayonnaise or as needed (optional)
4 teaspoons ketchup or as needed (optional)
4 teaspoons prepared yellow mustard or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)


   1. Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag) and flatten the cutlet until its about 1/4 inch thick and about 3 1/2 by 5 inches in size.
   2. Beat the eggs and milk together in a shallow bowl and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
   3. Dip each flattened cutlet into the seasoned milk egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper do not stack.
   4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
   5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
   6. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side), top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion and a pickle slice, if desired.

Tuesday, August 29, 2017

Baked Bluefish

   Ingredients
2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed


   1. Preheat oven to 500 degrees F (260 degrees C).
   2. Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
   3. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
   4. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Friday, August 25, 2017

Caribbean Coconut Chicken

   Ingredients
4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes


   1. Preheat oven to 425 degrees F (220 degrees C).
   2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
   3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
   4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes or until the vegetables cook down and the chicken is tender.

Monday, August 14, 2017

Brunswick Stew

   Ingredients
4 ounces diced salt pork
2 pounds chicken parts
8 cups water 3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper


   1. In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes or until chicken is tender.
   2. Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
   3. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.


Thursday, August 10, 2017

Mushroom Soup Without Cream

   Ingredients
2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion


   1. Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
   2. Pour chicken stock into the pot and season with salt and pepper. Cover and simmer over low heat for 30 minutes. Ladle into bowls and serve with green onions sprinkled on the top.

Tuesday, August 1, 2017

Crusted Salmon with Honey Mustard Sauce

   Ingredients
1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces
1 cup milk
1/4 cup fine bread crumbs
2 tablespoons grated Parmesan cheese
1 egg
1/4 cup butter, melted
1 tablespoon prepared yellow mustard
1 tablespoon honey


   1. Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
   2. Place the salmon fillets in a baking dish, pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
   3. Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk, shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat, gently shake to remove the excess.
   4. Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
   5. While the salmon bakes, stir the butter, mustard, and honey together in a bowl, drizzle over the baked salmon to serve.

Monday, July 31, 2017

Stovetop Yankee Pot Roast

   Ingredients
1/4 cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water


   1. Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic and allspice, cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
   2. When the meat has finished cooking, remove to a cutting board and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Friday, July 28, 2017

Mile High Green Chili

   Ingredients
4 fresh tomatillos - husked, peeled, and halved
3 Anaheim chile peppers - seeded and halved
3 jalapeno peppers - seeded and halved lengthwise
1 medium onion, halved
1 green bell pepper, seeded and halved lengthwise
1 tablespoon olive oil, or as needed
salt to taste
1 tablespoon olive oil
1 1/2 cups pork shoulder, cut into 1-inch chunks
salt and ground black pepper to taste
2 tomatoes, chopped
4 cloves garlic, chopped
1 beef bouillon cube
1/2 (12 fluid ounce) can or bottle lager style beer
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon ground cumin
1 teaspoon chili powder
4 ounces cream cheese at room temperature


   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
   3. Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
   4. Heat 1 more tablespoon of olive oil in a large skillet over high heat and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin and chili powder. Set the cooker on Low, cover and cook until the pork is very tender, 4 to 6 hours.
   5. About 1/2 hour before serving, place the cream cheese into a bowl and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

Tuesday, July 18, 2017

Hangtown Fry

   Ingredients
12 oysters, such as Bluepoint or Fanny Bay, shucked
Kosher salt and black pepper, to taste
1/4 cup flour
7 eggs
1/2 cup bread crumbs
4 tbsp. unsalted butter
4 strips cooked bacon, crumbled
2 scallions, thinly sliced
Hot sauce, for serving


   Pat oysters dry and season with salt and pepper; set aside. Put flour, 1 beaten egg and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6-8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelette to a plate and garnish with remaining bacon and scallions.

Friday, July 7, 2017

Quick Mexican breakfast

   Ingredients
3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
?–1 lime
extra virgin olive oil
1 x 400 g tin of black beans
olive oil
8 small flour or corn tortillas
4 large free-range eggs
1 knob of butter


   1. Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board.
   2. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed.
   3. Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently.
   4. Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil.
   5. Fry the eggs in a little butter and oil, keeping the yolks nice and soft.
   6. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.

Old Fashioned Ozarks Meatloaf

   Ingredients
2 pounds ground beef
1 pound pork sausage
3 eggs
1/2 cup ketchup
1 cup fresh bread crumbs
salt and ground black pepper to taste
1/4 cup ketchup


   1. Preheat the oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup of ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan.
   3. Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum.

Sunday, July 2, 2017

Black Bean and Corn Salad

   Ingredients
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro


   1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed.
   2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro. Shake lime dressing and pour it over the salad. Stir salad to coat vegetables and beans with dressing and serve.

Friday, June 30, 2017

Alaskan BBQ Salmon

   Ingredients
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet


   1. Preheat grill for high heat.
   2. In a small bowl, mix together brown sugar, honey, liquid smoke and vinegar.
   3. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Tuesday, June 13, 2017

Shrimp Stufeed Quail

   Ingredients
1 medium onion, chopped
3/4 cup unsalted butter
9 cups soft bread crumbs
1 cup fresh or dried chopped parsley
2 tablespoons fresh chopped rosemary
1 teaspoon chopped fresh sage leaves
1/2 teaspoon dried summer savory
2 teaspoons salt
2 teaspoons coarsely ground pepper
1/2 cup chicken stock
1/2 cup cream sherry
1/2 cup peeled, fresh, uncooked shrimp, chopped
6 boneless quail
6 slices hickory smoked bacon
Cavenders seasoning
Chopped fresh or dried rosemary to taste


   Sauté the onion in the butter in a large skillet until the onion is opaque. Combine the sautéed onion, bread crumbs, parsley, 2 tablespoons rosemary, sage, summer savory, salt and pepper. Chicken stock and sherry in large bowl and mix well. Add the shrimp and mix well. Spoon into the cavity of the quail. Wrap each quail with a slice of bacon. Sprinkle with Cavenders seasoning and dried rosemary to taste. Place in greased baking dish. Bake at 350 degrees for 25-30 minutes or until the quail are cooked through. If boneless quail are unavailable, remove the backbone from the quail by cutting through the bottom of quail using sharp scissors, leaving the legs intact.

   ***Two Southern flavors come together beautifully in this dish from one of south Alabamas talented caterers.***

Monday, May 29, 2017

Hot Maryland Crab Dip

   Ingredients
cooking spray
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/4 cup creamy salad dressing
1/2 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning or to taste
2 cups fresh lump crabmeat, or more to taste
1/2 cup grated Cheddar cheese
2 small baguette loaves, sliced into about 4 to 5 pieces each


   1. Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.
   2. Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture, pour into the prepared loaf pan and top with Cheddar cheese.
   3. Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

Tuesday, May 23, 2017

Clam Chowder

   Ingredients
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste


   1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.
   2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
   3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.

Monday, May 22, 2017

Colorado Green Chili

   Ingredients
1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves


   1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
   2. Return the pork to the pot and stir in the green chiles, diced tomatoes with juice, tomatillo salsa and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer 20 minutes.
   3. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it) and pour into a blender. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Wednesday, May 10, 2017

Herbed Pork Tenderloin

   Ingredients
1,5 cups minced onions
2 tablespoons oil
1 tablespoon lemon juice
1/2 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon paprika
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 lb) pork tenderloin


   1. Mix the first 11 ingredients.
   2. Rub over the pork.
   3. Put on a rack in a shallow roasting pan.
   4. Bake, uncovered, at 400 degrees F for 45 minutes.
   5. Remove from oven, cover with foil and let set for 10 minutes.
   6. Slice into servings.

Tuesday, May 9, 2017

Arizona Chicken Tortilla Soup

   Ingredients
2 corn tortillas (8-inch size), cut into strips
non-stick cooking spray
1 medium onion, chopped
1 cup diced tomato
1 clove garlic
1/4 teaspoon dried oregano
1 quart water
2 teaspoons chicken-flavored bouillon granules
3/4 pound chicken breast halves, skinned
1 cup diced tomato
1/2 medium avocado, peeled and cubed
1/2 cup shredded sharp cheddar cheese
2 teaspoons minced hot chili pepper



   1. Place tortilla strips on a baking sheet coated with cooking spray and bake at 350 degrees F for 10 to 15 minutes or until golden and crisp. Set aside.
   2. Place onion, 1 cup tomato, garlic and oregano in container of an electric blender and process until pureed.
   3. Transfer puree to a large saucepan and simmer 5 minutes, stirring constantly. Stir in water and bouillon granules and bring to a boil. Reduce heat and add chicken breasts, simmer 15 to 20 minutes or until chicken is done.
   4. Remove chicken from soup, keeping soup warm. Let chicken cool to touch, bone and cut meat into cubes. Return chicken to soup. Cook over low heat until thoroughly heated.
   5. Ladle soup into soup bowls. Divide tortilla strips, 1 cup tomato, avocado, cheese and chili pepper among bowls and serve immediately.

Monday, May 8, 2017

Baked Ribs

   Ingredients
a rack or two of baby back ribs( a rack is normally about 3lbs)
2-3 crushed garlic cloves per rack
2 tbs oil per rack
salt and pepper to taste
any other seasoning you may like.... smoked paprika, chipotle powder, oregano
12 oz beer, optional
a splash or two of vinegar, if not using beer


   1. Cut up each rack of ribs in 2 pieces or you can leave the rack whole.
   2. Season with salt and pepper, garlic and any other seasonings you are using.
   3. Pour some vinegar over the ribs you can also substitute with some beer, or use all beer, or even omit. At this point you can let marinade overnight or a few hours.
   4. Place ribs in a 13x 9 baking pan (or larger)... with all the vinegar/beer.
   5. Cover the pan and bake at 350 deg F for 1 1/2-2 hours.
   6. Remove ribs from oven and increase oven temp to 375 F. Pour off any liquid that has accumulated in the pan. Glaze ribs with BBQ sauce and place back in oven. Leave the ribs uncovered. and bake for another 10-15 minutes.
   7. Turn ribs over and re-glaze bake for an additional 15 minutes. Add extra glaze if you like before serving.

Tuesday, May 2, 2017

Texas Chicken Fried Steak

   Ingredients
4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
1/4 cup Worcestershire sauce
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup buttermilk
1/2 cup vegetable oil
1 1/4 cups milk
1/4 cup chicken broth


   1. In a large resealable bag, marinate cube steaks in Worcestershire sauce 30 minutes in the refrigerator.
   2. Place flour, salt and pepper in a shallow dish. Pour buttermilk into another shallow dish.
   3. Dip steaks in flour mixture, coating completely, then in buttermilk and again in flour. Reserve remaining flour mixture.
   4. In a large deep skillet over medium-high heat, heat oil until hot but not smoking.  Add steaks and cook 3 to 4 minutes per side or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
   5. To make the gravy, add 1/3 cup of remaining flour mixture to skillet. Cook 2 to 3 minutes or until flour is browned, stirring constantly. Whisk in milk and broth, stirring until thickened. Serve gravy over steak.

Monday, May 1, 2017

Lemon Butter Chicken

   Ingredients
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste


   1. Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish and melt in the oven. Remove from heat and mix in Italian salad dressing, lemon juice and Worcestershire sauce.
   2. Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt and onion powder. Sprinkle with lemon zest.
   3. Bake 25 minutes in the preheated oven or until chicken juices run clear.

Friday, April 28, 2017

Easy Grilled Tri Tip

   Ingredients
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices


   1. In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic and pepper. Place the beef tri tip in the marinade. Cover and marinate in the refrigerator at least 4 hours.
   2. Preheat an outdoor grill for high heat and lightly oil grate.
   3. Grill the beef slices 3 to 5 minutes per side or to desired doneness. Discard remaining marinade.

Super Squash

   Ingredients
2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter


   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat and stir in Cheddar cheese, mayonnaise, eggs and crackers. Season with Ranch dressing mix and salt.
   3. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter and sprinkle over the squash mixture.
   4. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Wednesday, April 26, 2017

Slow Cooker Venison Roast

   Ingredients
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1/4 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup



   1. Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
   2. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Thursday, April 20, 2017

Montana Wildfire Chili

    Ingredients
2 pounds ground beef
1 large sweet onion, chopped
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) stewed tomatoes, drained
1/2 cup tomato juice
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cayenne pepper


   1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink drain.
   2. Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. Yield: 8 servings (2-1/2 quarts).

Tuesday, April 18, 2017

Mimis Smoked Salmon Chowder

   Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half



   1. In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic and celery. Cook 8 to 10 minutes or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme and paprika. Reduce heat to medium, cover and simmer for 15 minutes.
   2. Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. Simmer over low heat, uncovered for 10 minutes.
   3. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Monday, April 17, 2017

Baked Bluefish

   Ingredients
2 1/2 pounds bluefish fillets
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed


   1. Preheat oven to 500 degrees F (260 degrees C).
   2. Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
   3. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
   4. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Friday, April 14, 2017

Seared Tuna with Wasabi Butter Sauce

   Ingredients
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick


   1. Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
   2. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro and remove from heat. Pour into a small bowl and set aside.
   3. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil and season with salt and pepper. Place in the hot skillet and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Thursday, April 13, 2017

Rosemary Braised Lamb Shanks

   Ingredients
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme


   1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
   2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
   3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Tuesday, April 11, 2017

Chicken Francesa

   Ingredients
4 large skinless, boneless chicken breast halves
1 cup milk or as needed
1 cup bread crumbs
1 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
salt and ground black pepper to taste
1 lemon, thinly sliced
1 cup white wine
1 cup chicken broth
1/4 cup lemon juice 1 ounce brandy-based orange liqueur or to taste


   1. Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
   2. Mix bread crumbs, Pecorino Romano cheese and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
   3. Heat olive oil in a large skillet over medium heat, cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
   4. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
   5. Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
   6. Pour wine into the skillet with reserved olive oil, bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add white wine and chicken broth and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
   7. Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.

Monday, April 10, 2017

New England Clam Chowder

   Ingredients
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half and half
3 tablespoons butter
2 (10 ounce) cans minced clams


   1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp, add onions and cook 5 minutes. Stir in water and potatoes and season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender.
   2. Pour in half and half and add butter. Drain clams, reserving clam liquid, stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes or until heated through. Do not allow to boil.

Friday, March 31, 2017

White Bean Chicken Chili

   Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste


 1. Heat oil, and cook onion and garlic until soft.
 2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
 3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Thursday, March 30, 2017

Tequila Lime Chicken Wings

   6 servings
2 pounds chicken wings
salt and pepper
   For the jalapeno margarita glaze
1/4 cup sugar
zest of one lime
2/3 cup lime juice
1 jalapeno, thinly sliced
1/3 cup tequila
1/2 teaspoon salt
   For serving
Lime wedges
Coarse sea salt


   1. Preheat oven to 400 degrees. Line a large baking sheet with foil then place a non-stick metal baking rack on top of the foil. Place the chicken wings in a single layer on top of the baking rack (this will allow the chicken to get crispy on both sides and allow the juices to run off onto the foil). Season the wings generously with salt and pepper. Bake until the chicken is cooked through and golden, about 30 minutes.
   2. Meanwhile, in a small saucepan over medium heat, stir together the sugar, lime zest, lime juice, jalapeno, tequila, and salt. Bring to a boil, reduce heat, and simmer for 3-5 minutes until the mixture begins to thicken slightly.
   3. Remove the wings from the oven. Turn on the broiler to high. Using tongs, place the wings in a heat safe bowl and toss them in the margarita glaze. Return them to the baking sheet and place them under the broiler until they begin to caramelize and darken, keeping a close eye on them, about 3-5 minutes. Transfer the wings to a serving plate, drizzle them generously with the margarita glaze, and serve with lime wedges and freshly cracked sea salt and any leftover glaze on the side for dipping.

Wednesday, March 29, 2017

Blackened Salmon Fillets

   Ingredients
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted


   1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
   2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
   3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Monday, January 9, 2017

Hoisin Glazed Baked Salmon

   Ingredients
2 Tbsp hoisin sauce
2 teaspoons soy sauce
1 Tbsp lime juice (can sub rice vinegar)
1-2 teaspoons sugar
1 large garlic clove, smashed and minced
4 6-ounce salmon fillets
Vegetable oil, for greasing the broiler pan


   1. Mix the hoisin sauce, soy sauce, lime juice, sugar and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.
   2. Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler.  Lightly grease a foil-lined broiling pan with vegetable oil. Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade. Broil until done, about 5-10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.
   Serve with steamed rice.