Shannon's Cookbook

Blueberry Mojito Recipe

2010-07-26T09:36:00.001-07:00

Matt "invented" this recipe while out in Vegas. The best part is when you get to the rum infused blueberries in the bottom of the glass.

I am just estimating the amounts.

1 shot light rum (we used Bacardi)
splash fresh lime juice
couple fresh mint leaves
small handful fresh blueberries
sugar to taste
club soda
Garnish: lime slice, mint leaves

Add everything to a tall glass (except soda). Muddle mixture. Top off with club soda. Garnish with lime slice and mint sprig.
Matt liked his with more sugar than I did.

Club Sub Sandwiches with Mom's Pizza Dough Recipe

2010-07-26T09:35:00.000-07:00

The other day my mom and I were discussing her pizza dough and what she does or doesn't put in it. I was surprised to find out that all she uses is flour, water and yeast. No salt, so sugar and no oil. I guess I always thought she used those ingredients for some reason.

Well, I am going to give that simple recipe a try here, in making the base for submarine club sandwiches.
These turned out perfect, just like Big Al's, the restaurant that inspired them.

Homemade Sub Buns
3 cups flour, plus extra for kneading
1 cup warm water, plus extra as needed
1 package active dry yeast
olive oil for bowl

Add flour to bowl of stand mixer and make a well. Add water and yeast. With dough hook, mix dough til it comes together into a ball, adding more water as needed.

Meanwhile, oil a large bowl lightly. Add dough and roll til covered with oil. Cover bowl with a towel and let rise in a warm place til doubled, about 1 hour.

Remove from bowl and knead a few times on a lightly floured surface. Cut dough in half and shape into two submarine shapes (whatever size you prefer). Cover and let rest about 15 minutes.

Preheat oven and pizza stone to 450°.

Bake subs about 10-15 minutes, or til golden brown. Cool and slice each in half lengthwise.

Club Sub Sandwiches
Homemade Sub Buns
sliced Black Forest ham
smoked turkey
crispy fried bacon
sliced Provolone cheese
lettuce and sliced red onion
Al's Sub Sauce (recipe follows)
Layer the cheese both sides of the bun, leaving it open faced. Bake or broil til cheese lightly melts.
Cool slightly and layer with remaining meats and your favorite condiments and serve with sub sauce and chips.

Al's Sub Sauce
Equal parts salad dressing and French dressing, plus Frank's Red Hot sauce to taste. Cover and refrigerate for several hours before using.

M.'s Best Chicken Recipe

2010-07-26T09:34:00.001-07:00

When M. posted this recipe, I just couldn't resist making it. I love cooking with yogurt, as yogurt adds great tangy flavor but also tenderizes the meat or chicken at the same time. And it works well here, the chicken just melts in your mouth.

This is my variation on M.'s recipe:

3-4 small boneless, skinless chicken breasts
fresh juice from 1 lemon
salt and freshly ground black pepper to taste
Spray a 9 x 13" baking pan with cooking spray. Add chicken and sprinkle all over with lemon juice and salt and pepper. Let sit 15 minutes.
Meanwhile, combine in a medium bowl:
1/4 cup plain yogurt
1/4 cup mayonnaise (I used Miracle Whip)
2 T Dijon mustard
1 t Worcestershire sauce
1/2 t each: garlic and onion powders
1/4 t cayenne pepper
pinch dried thyme

Combine and pour over chicken. Spread evenly. Bake at 350 for 1 hour, or til chicken is browned and cooked through.

Serve chicken with sauce over sauteed spinach or your favorite side dish.
For M.'s original recipe, click here: Best Chicken Recipe

Magic Cookie Bars Recipe

2010-07-26T09:33:00.002-07:00

One of my favorite cookie bars of all!

1/2 cup butter, melted
1 1/2 cups vanilla wafer crumbs
1 (14 ounce) can sweetened condensed Milk
2 cups semisweet chocolate chips
1 1/3 cups flaked sweetened coconut
1 cup chopped walnuts

Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray.

Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula.

Bake 25 minutes or til lightly browned. Cool. Cut into bars.

Slow Cooker Authentic Beef Tacos with Three Kinds of Salsa Recipe

2010-07-26T09:33:00.000-07:00

On Matt's last trip to Vegas, he brought home a kitchen full of authentic Mexican items, including almost a dozen Molcajetes, or salsa holders. I planned a dinner around those holders.

Some day soon, when it isn't quite so hot outside, we'll do a whole fiesta to include the other items. They ranged from a tamales pot, trays, toys (although I don't know what we'll do with those things), tortilla presses (I better find a good recipe first), pots and pans, tortilla steamers and a few other items.
The recipe for my Adobo seasoning can be found here: Adobo Seasoning

Tacos
1 lb lean ground beef
2 cloves garlic, minced
2 T Ancho Mexican chili powder
1 t oregano
1 t Adobo seasoning (I used homemade)
water as needed (I think I used about 1 1/2 cups all told)
flour tortillas
lettuce, shredded
shredded Mexican blend cheese

Add beef and seasonings to the slow cooker. Cook on high 4 hours, keeping an eye on the water level, adding however much as you like. I like my tacos with a bit of sauce.

I served the tacos topped with Mexican cheese, lettuce and one had hottest and the other medium salsa.
Hottest Salsa
sliver of onion
1/2 garlic clove
sea salt to taste
1 chicken bouillon cube
fresh lime juice (to your taste)
2-3 fresh habaneros (or to your taste)
1 small can diced tomatoes
Add onion through habaneros to the blender, with juice from the tomatoes.
Add tomatoes and a little water (I just add a little to the tomato can, swish it around, and pour it in). Blend til just mixed, but still a little chunky.
Pour in to a medium saucepan and bring to a boil on high heat. Reduce heat
and simmer for a few minutes, stirring occasionally. Cool. Cover tightly
and refrigerate at least an hour.
Medium Salsa
1 small can tomato sauce
2 t chili powder
1 t cumin
1/2 t hot pepper flakes or to taste
salt and black pepper to taste
Add everything to a small bowl and blend. Taste and adjust as desired. Cover tightly and refrigerate at least an hour.
Mild Salsa
1 small can diced tomatoes
1/2 jalapeno peppers, seeded
sliver of onion
1/2 garlic clove
fresh lime juice, to taste
fresh cilantro leaves, to taste
sea salt, to taste
Blend all ingredients in blender just til mixed; cover and refrigerate for at least an hour.

Hot Dogs, Mac n Cheese and Shannon's Potato Salad Recipe

2010-07-26T09:32:00.002-07:00

All the talk about potato salad yesterday made me hungry for it so I whipped up a big batch. It'll make a great lunch today. Just add some extra black pepper and I'm good to go.

The potato salad was really simple; it was hot yesterday and I didn't feel like doing too much chopping and fussing with it.

Measurements are approximate.

Potato Salad
6 potatoes, peeled, cooked and diced
1/4 cup Dijon mustard
1/4 cup mayo
1/4 cup dill pickle relish
3 hard boiled eggs, peeled and chopped
salt and pepper to taste
In a large bowl with a tight fitting cover, toss potatoes with remaining ingredients. Cover and refrigerate at least 1 hour before serving.

Cajun Shrimp Kabobs with Dirty Rice Recipe

2010-07-26T09:32:00.000-07:00

If you're looking for a dirty rice recipe using chicken livers, you won't find it here. I substituted bacon. This household doesn't do the liver thing.

Shrimp
1 lb shrimp, peeled and deveined
1/2 cup your favorite Cajun marinade (I used a prepared)

Preheat grill over medium high heat.

Marinade shrimp 1 hour. Drain well and discard marinade. Skewer shrimp
and grill a few minutes per side or til shrimp are cooked.

Serve shrimp with dirty rice.

Dirty Rice
olive oil
6 slices lean or center cut bacon
1 small onion, minced
1/2 green bell pepper, finely chopped
1/4 cup celery, finely chopped
1 clove garlic, minced
Cajun seasoning to taste
1 cup chicken broth
1 bay leaf
3 cups cooked white rice
In a large frying pan, heat a little oil over medium heat. Saute bacon til fat starts to render. Stir in onion, bell pepper and celery and cook til softened, about 5 minutes. Stir in garlic and cook a few seconds. Add seasoning.
Add the broth and bay leaf and bring to a boil; reduce heat to medium low and simmer for 5 minutes. Stir in the rice and heat through.
Discard bay leaf.
Serve shrimp with rice.

Shannon's Mexican Chorizo Recipe

2010-07-26T08:59:00.001-07:00

For this recipe, you can use fresh minced onion but I just wasn't in the mood for it, so I used onion powder.

Add everything to your personal taste. If you don't have Ancho chili powder, for instance, just use regular.

1 lb ground pork
2 cloves garlic, minced
2 T vinegar (I used cider vinegar)
1 T Ancho chili powder
1 t paprika
1 t onion powder
1 t cumin
1 t Adobo seasoning
1/2 t oregano, rubbed
1/2 t salt
splash or two hot sauce

Mix ingredients well and refrigerate 8 hours and up to overnight.
In a large frying pan over medium high heat, fry chorizo til lumps are gone and mixture is free of big meat chunks, about 40 minutes. If mixture appears too dry, add a bit of pinto bean cooking water or plain water. Taste and adjust as desired.
It is now ready to use in your favorite chorizo recipe.
For this particular batch, I made chorizo, pinto bean and egg tacos.
For the taco recipe: Chorizo Tacos
For the Adobo recipe: Adobo Seasoning

Chocolate Topped Chocolate Chip Cookie Bars Recipe

2010-07-26T08:57:00.001-07:00

This an adaptation of the usual recipe for my chocolate chip cookie bars, however, I also went one better. I topped the warm bars with extra chocolate chips for an added layer of delicious semi sweet chocolate.

2 1/4 cups flour
1 t baking soda
pinch salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 t vanilla extract
2 eggs
1 (12 oz) package semi sweet chocolate chips plus about 1/2 cup extra for sprinkling

Preheat oven to 375°. Spray a 13x9" baking pan with cooking spray. Set aside.

In a medium bowl, combine flour, baking soda and salt. Set aside.

In the bowl of a stand mixer (which makes the job easier), beat butter and sugars til creamy. Beat in eggs.

Gradually beat flour mixture into butter mixture. Stir in chocolate chips.

Spread mixture into prepared pan (I used moistened finger. It makes this part easier too). Bake 25-27 minutes or til golden brown. Sprinkle warm bars with remaining chocolate chips. Spread over the top with a small spatula.

Cool and slice.

I couldn't decide which way I liked better:
ooey gooey:

or the next day:

Easy Manicotti Recipe

2010-07-26T08:56:00.003-07:00

I love this recipe, as you don't even have to cook the manicotti pasta first before baking.

1 medium (15 oz) container ricotta cheese
8 oz (2 cups) mozzarella cheese, grated and divided
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1 clove garlic, minced
freshly grated nutmeg (to taste)
salt and pepper to taste
1 (8 oz) package manicotti, uncooked
1 large (18 oz) jar prepared pasta sauce (I used mushroom), divided
Preheat oven to 400°.
In a medium bowl, combine cheeses (using only half of mozzarella), egg, garlic, nutmeg and salt and pepper. Stuff uncooked manicotti with the cheese mixture, from both ends. (I used a ziploc bag that I had filled with the mixture and snipped a corner. MUCH easier than using a spoon).
Pour about half the sauce in the bottom of a 9x13" pan.
Arrange manicotti in a single layer on top of sauce. Pour remaining sauce over the top. I also added a bit of water to the sauce.
Cover tightly with foil.
Bake 40-45 minutes or til manicotti is hot and bubbling and pasta is al dente.
Remove foil, sprinkle with remaining mozzarella.
Bake uncovered for another 5 minutes, til cheese is melted. Let pasta rest a few minutes before serving.
I served the manicotti with cheesy garlic Texas toast.
Photos by Matt Bennett.

Slow Cooker Puerto Rican Beans and Rice Recipe

2010-07-26T08:56:00.001-07:00

Many recipes call for a jarred sofrito, but I like to make my own from scratch for this recipe. It just had a little "extra" in it, since I don't remove the meats from the pan before adding the tomato sauce and spices. It really adds to the flavor of the whole dish.

canola or vegetable oil
3-4 pork butterfly chops, trimmed and cut into pieces
1 chicken thigh, cut into pieces
1 small onion, chopped
1/2 green pepper, chopped
2 garlic cloves, minced
1 small can tomato sauce
2 t Adobo seasoning (I used homemade)
2 packets Sazon Goya (with or without cilantro), or to taste
1 t oregano
1 1/2 cups cooked red beans
1 potato, peeled and chopped
1/2 cup sliced green olives
hot cooked white rice
hot sauce (optional)

In a large Dutch oven drizzled with a little oil, brown pork chops and chicken. Stir in onion and green pepper. Sauté for a few minutes. Add garlic and sauté for a few seconds. Stir in tomato sauce, Adobo, sazon and oregano and bring to a simmer. Taste and adjust as desired.

Add beans and a little water and mix well. Pour mixture into slow cooker; cook on high 4-5 hours or low 6-8.
Stir in potato and olives during last hour or so, cooking til potatoes are tender.

I served the Puerto Rican dinner with plenty of hot sauce over the rice.

Syrian Pita Bread Recipe

2010-07-26T08:55:00.002-07:00

I found this recipe in one of the books that came with my Kitchen Aid stand mixer and I'm so glad I did. These were the best pitas I've ever made. Had I been making sandwiches of some kind, they would have been perfect; they all puffed up and had perfect pockets for filling with goodies.

3/4 cup warm water, plus additional as needed
3 3/8 t active dry yeast
6 cups flour
1 1/2 t salt
1 1/2 cup warm milk
olive oil, for the bowl

Preheat oven to 500°. Place a pizza stone on the bottom rack of the oven.

In a small bowl, combine the water and yeast and let stand til frothy, about 10 minutes.

In the bowl of a stand mixer, blend flour and salt. Make a well; pour in the yeast mixture and then warm milk. Turn machine on medium speed and mix til dough forms a ball. (Keep an eye on the dough, adding a bit more water if the dough looks dry). Turn the dough out onto a lightly floured work surface and knead a few times. Form the dough into a ball.
Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat; cover the bowl with plastic wrap and let the dough rise in a warm place til doubled, about 1 hour.
Lightly dust a work surface with flour. Punch down the dough and cut in half. Cut each half into 8 pieces and roll them into balls; flatten into 6" rounds. Arrange rounds on lightly floured baking pans; cover with towels or plastic wrap. Let rise til puffy, about 25-30 minutes.
Slide as many rounds as will fit onto the hot pizza stone (mine fit 3); bake for about 4-5 minutes, turn and bake 1 minute more or til pitas puff up. Keep pitas covered as you work.
Serve hot or warm.

Authentic Syrian Chicken Thighs Recipe

2010-07-26T08:55:00.000-07:00

This recipe may have a lot of ingredients, but it sure is an easy dish to prepare. It turned out excellent, just loaded with flavors.

1 t ground cumin
1 t ground cinnamon
1 t ground turmeric
1 t sea salt
1/2 t black pepper
1 lb skinless chicken thighs
olive oil
1 small onion, chopped
1/2" fresh ginger, minced
1 clove garlic, minced
1/2 hot pepper flakes
1 cup canned diced tomatoes
½ t cumin seeds
1 pinch Saffron threads
pinch thyme
1 lemon, juiced and zested
1 T honey
1/4 cup fresh cilantro leaves

Combine cumin, cinnamon, turmeric, pepper and salt in a small bowl. Sprinkle generouly over chicken. Set aside.

Heat olive oil in a large cast iron skillet or heavy frying pan over medium high heat. Add chicken and brown on all sides. Stir in onions and cook 5 minutes. Add ginger, garlic and hot pepper flakes and cook for a few more minutes. Stir in tomatoes, cumin seeds, saffron, and thyme and bring to a boil. Reduce heat to low; cover and cook 10 minutes.

Stir in juice and zest, honey and a little water (about 1/2 cup). Recover and simmer another 10 minutes.

Uncover and simmer for 10-15 minutes or til chicken is cooked through and sauce has thickened. Stir in cilantro.

Serve with rice, Syrian pita and plain yogurt. The recipe for the Syrian pita can be found here: Syrian Pita Bread.

Syrian Chicken

Popeye's Style Fried Chicken Strips and Beans and Rice Recipe

2010-07-26T08:54:00.000-07:00

I used my own previous recipes for both of these recipes, with a few minor changes. Even my own recipes can benefit from tweaking.

Popeye's Style Fried Chicken Strips

1 lb boneless skinless chicken breasts, cut into strips
1/2 cup buttermilk
1 t season salt (I used my homemade)
1/2 cup self rising flour
1/2 t cayenne pepper
1/t t season salt
2 eggs
vegetable oil for frying

In a large ziploc bag add chicken, buttermilk and season salt. Turn bag several times to ensure everything is mixed. Marinate at least 2 hours and up to 8. Remove chicken from bag and drain well.
Meanwhile, in a large container with a tight fitting cover, combine flour, peppers and season salt. Set aside.

Add the eggs to a large bowl and beat til blended.

Dip each piece of drained chicken into the egg. Add chicken to flour container and shake well, til chicken is fully covered. Remove and set aside to rest at least 15 minutes. If resting longer, refrigerate.
Heat oil in a large cast iron skillet or frying pan over medium high heat til the oil is very hot. Place the chicken pieces in the hot oil, cooking til golden brown; turn and finish other side, cooking til meat is cooked through.

Remove chicken and place on a paper bag or paper towel to drain.

I served the chicken with beans and rice and buttered buttermilk cornbread.

Popeye's Beans and Rice
2 cups cooked red beans
couple smoked pork hocks
1/2 cup chicken broth
1 t onion powder
1 t garlic powder
1/4 t cayenne (optional)
pinch of thyme
1/4 cup butter
salt and pepper to taste

Add everything to a Dutch oven and cook on low, covered, for one hour or so. Taste and adjust as desired
With a potato masher, lightly mash beans, leaving some beans whole.
Serve over white rice with plenty of hot sauce.

The recipe for my season salt can be found here: Season Salt Recipe
The recipe for my buttermilk cornbread can be found here: Buttermilk Cornbread Recipe

Rachael Ray's Creole Style Meatloaf with Trinity Gravy and Buttermilk Mashed Potatoes Recipe

2010-07-26T08:52:00.001-07:00

I forgot to post this from the other night.

Rachael's original recipe calls for ground pork but I substituted ground beef. Ground pork never goes on sale. The recipe also originally called for mashed sweet potatoes but I substituted regular, as they sounded better for this particular adaptation.

1 lb potatoes, peeled and cut into chinks
salt to taste
1 cup buttermilk
olive oil, plus more for drizzling
1/2 onion, finely chopped
4 cloves garlic, minced
1 lb ground beef
1 1/2 t sweet Hungarian paprika
pinch thyme, rubbed
black pepper, to taste
2 T cup grainy Creole mustard
1 egg
1/4 cup breadcrumbs
2 T butter
1 celery stalk, chopped
1/2 green bell pepper, chopped
2 T tomato paste
2 T flour
2 to 3 T hot sauce, to taste
1 1/2 cups chicken broth

In a large pot add water to cover potatoes; bring to a boil, cook 15 minutes or til potatoes are tender. Drain and return to hot pot; mash with buttermilk til smooth.
Preheat oven to 375°.

Heat a little olive oil in a medium frying pan over medium heat and add 1/4 of the onions and half the garlic to pan and cook to soften, about 5 minutes. Transfer the mixture to a large bowl to cool. To the bowl, stir in beef, paprika, thyme, salt and pepper, mustard, egg and breadcrumbs. Mix to combine and form 2 loaves about 2 inches thick. Form loaves on a parchment lined baking sheet and bake 35-40 minutes til cooked through.

To the same pan over medium heat, add butter and melt. Add remaining onion and garlic and celery and cook to soften about 5 minutes. Stir in tomato paste and cook another minute. Sprinkle flour over the pan and whisk in for another minute. Whisk in broth and hot sauce. Simmer over medium low til sauce thickens.

I served the meatloaves and buttermilk mashed potatoes covered with trinity gravy.

Mom's Hearty Black Bean Soup Recipe

2010-07-26T08:50:00.001-07:00

When mom gave me this recipe, she told me that the soup was "awesome", her word exactly. Well, I thought the combination was interesting, as I've never added quite all those ingredients to a black bean soup before. It intrigued me enough to try it. Of course, mom was right. The soup was smoky, tangy and fully of veggie goodness.

This makes a small pot of soup.

1/2 cup dry black beans, soaked overnight, rinsed and drained
4 cups chicken broth
1 smoky pork hock
olive oil
1 cup smoky diced ham
1/2 onion, chopped
1 stalk celery, chopped
1 jalapeno, chopped (for spicy soup, for mild soup, use 1/2 green pepper)
1/2 t cumin
1/2 t oregano, rubbed
1 bay leaf
salt and pepper to taste
1 cup diced tomato
hot sauce to taste
1 small handful fresh cilantro leaves, chopped
1 cup frozen corn
juice from 1 fresh lime

In a soup pot or Dutch oven, add beans, broth and pork hock and bring to a boil over high heat. Cover; reduce heat to medium low and simmer beans about 1 hour.

Meanwhile, heat oil in a large frying pan over medium heat. Saute ham, onion, celery and jalapeno til softened, about 5 minutes. Stir in spices and herbs and cook a few seconds. Add the veggie mixture to the soup pot and simmer another 30 minutes.

Add tomatoes, hot sauce and cilantro to pot and simmer 30 more minutes. About 5 minutes before serving, stir in corn.

Just before serving stir in lime juice. Discard pork hock.

I served the soup with buttered bread.

Rhubarb Crisp Recipe

2010-07-26T08:49:00.000-07:00

One of my favorite desserts of all of them. And it doesn't even have any chocolate in it.

My stand mixer really helped to mix the topping for this. The mixture gets quite thick.

1 cup brown sugar
1 1/2 sticks (3/4 cup) butter
1/2 cup old fashioned oats
1/2 cup flour plus 1 1/2 T
1 cup walnut pieces
4 1/2 cups chopped rhubarb

Preheat oven to 350°. Spray an 8" square pan with cooking spray. Set aside.

In the bowl of a stand mixer, cream brown sugar and butter. Mix in oats and 1/2 cup flour. Slowly add in nuts til mixture resembles coarse crumbs. Set aside.

Add rhubarb to prepared pan. Stir in 1 1/2 T flour.

Dollop oat topping over rhubarb.

Bake about 40 minutes or til topping is golden brown and rhubarb is bubbling. Let rest 10 minutes or so before serving. If you can wait that long.
Serve warm.

Sambal Oelek Chicken Wings Recipe

2010-07-26T08:48:00.001-07:00

Thanks to Robin (who sent me two huge bottles of Sambal Oelek), I was able to make these, my favorite hot wings ever.

*WARNING: These wings are super hot and not for the faint of heart*

2 lbs (1/2 of a 4 lb bag) frozen chicken wings
1/2 a large (18 oz) bottle sambal oelek

Preheat oven to 400°. Bake wings 30 minutes. Turn and bake another 30 minutes or til golden brown and crispy.

Pour sambal over the top of the baked wings. Stir til sauce covers all the wings. Bake another couple minutes, til sauce just bubbles.

Everything in the 'slaw is to your taste.

Broccoli Slaw
1 pkg broccoli slaw
rice vinegar (your favorite variety)
olive or sesame oil
sambal oelek
salt to taste
your favorite Asian seasonings (optional)

In a large bowl, whisk together vinegar, oil and sambal. Toss with slaw. Add salt and seasonings to taste and toss. Cover and refrigerate til needed.
I'm stuffed!

Muffuletta Style Paninis with Olive Sauce Recipe

2010-07-26T08:47:00.002-07:00

Mom made these on her George Foreman grill. I sure wish I had one.

fresh hoagie rolls
sliced salami
sliced ham
sliced provolone cheese
softened butter
pepperoncini peppers (optional)
Olive Sauce (recipe follows)

Preheat George Foreman grill.

Slice rolls lengthwise to open, leaving hinge. Layer salami, ham, and provolone inside rolls. Spread butter on first half. Grill in Foreman til golden brown. Spread butter on other half. Grill til cheese is melted. Open and top with peppers (if using) and spread with olive sauce.

Serve immediately.

Olive Sauce
1/4 cup mayo
1/4 black olives, sliced
2 T sliced green olives, sliced
black pepper to taste
splash vinegar to taste (optional)
In a small bowl, mix mayo and olives. Refrigerate til needed.

Belizean Beans and Rice Recipe

2010-07-26T08:47:00.000-07:00

My sister Shelley sent me this recipe. It came from her friend from Belize and Shel raved it about it. Of course, I had to have it!

The original recipe calls for sliced plantains, but Shel said try sliced bananas and I thought that sounded even better.

You could easily make this vegetarian or vegan by leaving out the pork.

1 cup (1/2 lb) dried black beans
2 smoked pork hocks
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1-2 jalapenos (I only used one)
1/2 t thyme (or to your taste)
salt and pepper to taste
1 can coconut milk
hot cooked white rice
1 sliced green banana

Rinse beans with cold water, then soak beans for 4 hours using 6-8 cups of water. Drain and rinse again.
Over high heat in a big soup pot, boil beans with hock, onion, celery, garlic and jalapeno for 1 hour. Season beans with thyme, and salt and pepper. Taste and adjust as desired.

Add coconut milk. Stir and then let boil til beans are tender, about 30 more minutes. Remove pork.

I served the beans atop the white rice garnished with green banana. I also snuck on some ghost chile powder, but don't tell Shelley.

Mexican Homemade Chorizo, Pinto Bean and Egg Taco Recipe

2010-07-26T08:46:00.000-07:00

My sister Robin's friend made these tacos when I was at Robin's house last November and I've been wanting to make them myself ever since. Ground pork was finally on sale this week, so I knew that I could make the chorizo from scratch, and I had everything else I needed.

The recipe for the chorizo can be found here: Chorizo Filling

cooked chorizo
1/2 cup dried pinto beans, cooked and drained
4 eggs, beaten
flour tortillas
shredded cheese (I used habanero, but use your favorite variety)
hot sauce (or your favorite salsa)
sour cream (optional)

Stir cooked pinto beans into cooked chorizo; reduce heat to low and cook 15 minutes more, adding more liquid as needed. Stir in eggs and cook til eggs are set, stirring often.

Warm tortillas (using your favorite method. I like to just microwave them). Fill tortillas with chorizo mixture, cheese and hot sauce. Serve with a side of sour cream.

Lebanese Style Shish Taouk Rub Recipe

2010-07-26T08:45:00.001-07:00

I used to buy this rub already made from a local Middle Eastern market, however, now that I know what Kamil uses, I make my own. I still however, get the sumac from him. It is optional if you don't have access to a market such as this one.

There are countless versions of this particular spice mixture. Feel free to adapt to your own tastes. I did.

1 t garlic powder
1/2 t sumac
1/2 t salt
1/4 t cinnamon
1/4 t cumin
1/4 t black pepper
1/8 t allspice
1/8 t cayenne
Mix spices in a container with a tight fitting lid.

When getting ready to use, add about 1 t of spice blend to olive oil and fresh lemon juice as the base for a marinade. Taste and adjust as desired.

Hummus Recipe

2010-07-26T08:44:00.000-07:00

For some reason my hummus recipe from April 2007 is missing, so I am reposting it for Examiner.com.
Enjoy it once again!
2 cups cooked chickpeas, plus cooking liquid
1/4 cup tahini
2 T fresh lemon juice
1 clove garlic, peeled
1 t sea salt
olive oil
paprika (optional)
Combine first 5 ingredients in a blender or food processor til just combined. While running, blend in olive oil til mixture is smooth. If mixture appears dry, add a little cooking liquid til mixture is just the right consistency.

Scoop hummus onto a serving plate or into a bowl and sprinkle with paprika.

Rachael Ray's Southwest Style Toasted Orzo Chicken Soup Recipe

2010-07-26T08:43:00.001-07:00

Toasting the orzo added a whole new element to this soup. I would never have thought to do such a thing with pasta.
I made a great stock for this soup from a chicken that I simmered for about an hour with some chopped onion, garlic and homemade southwest seasoning.
4 cups chicken stock
1 lb skinless, boneless chicken thighs
2 T butter
1/2 cup orzo pasta
olive oil
1 carrot, finely chopped
1/2 small red bell pepper, chopped
1/2 small onion, chopped
2 cloves garlic, minced
southwest seasoning to taste
salt and pepper to taste
1/2 cup frozen corn, thawed
fresh lemon juice to taste
shredded habanero cheese (optional)
In a large saucepan, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for about 20 minutes. Remove chicken and shred. Return to pot.

Meanwhile, heat a large frying pan over medium heat. Add the butter and melt. Add the orzo and cook, stirring, til deeply golden brown, about 3 to 5 minutes. Remove to a plate.

Add the oil to the same frying pan. Saute carrot, bell pepper, onion and garlic about 5 minutes. Stir in seasoning and salt and pepper. Stir in orzo.

Over high heat, bring the chicken and broth to a boil and add orzo mixture. Reduce heat to medium; simmer til the orzo is just tender, 5 minutes. Stir in corn the last few minutes.
Remove from heat and stir in lemon juice. Serve immediately garnished with cheese, if using.
I served the soup with homemade Ciabatta garlic bread.

Cinco de Mayo Recipe- Shannon's Refried Beans Recipe

2010-07-26T08:42:00.001-07:00

While writing a recipe for Examiner.com I realized that I have never actually written out my recipe for refried beans. I have briefly referenced it, but never taken the time to make an article of it. What better timing than now, for Cinco de Mayo?

6 slices bacon, chopped fine
2 cups dried pinto beans, soaked overnight and drained
1 onion, minced
4 cloves garlic, minced
1 T adobo powder (I use homemade)
salt and pepper to taste
shredded white Mexican or Mexican blend cheese

In a large Dutch oven over medium high heat, add bacon and render the fat a bit. Stir in onions cook a few minutes. Add garlic and cook about 30 seconds more. Stir in remaining ingredients (except cheese). Cover mixture by about 1 inch with cold water; increase heat to high. Bring beans to a boil; reduce heat to low and cook, covered, about 2 hours.
When beans are super tender, being to mash with a potato masher. Add additional water as needed. Taste and adjust as desired.
When beans reach the desired consistency, add a handful or two of cheese and stir til cheese is melted and well mixed in.
Variation: Add good lard and use that in place of the bacon. Use chicken broth instead of water. Add your favorite Mexican spices like cumin or chili powder.
Hey, I never said this was a healthy meal, just a delicious one.

Shannon's Mexican Rice Recipe

2010-07-26T08:41:00.000-07:00

This is my absolute favorite way to make Mexican rice. I never use any other method, other than not usually measuring anything.

Reposted for Examiner.com.

1 cup long grain white rice
drizzle of canola or vegetable oil
2 cups chicken broth
1 small (15 oz) can diced tomatoes 1 t cumin
salt and pepper to taste
In a large frying with a tight fitting lid, heat oil til very hot over medium heat. Saute rice in oil til it starts to brown (be careful not to burn). Add chicken broth and the rest. Reduce heat to low; cover and cook 20-25 minutes.
Do not stir or lift the lid while rice cooks.
Remove pan from heat and let rice rest while cooking other dishes. Fluff and serve.

Mother's Day Dinner Recipe: Grilled Adobo Chicken with Southwestern Bean and Corn Salad Recipe

2010-07-26T08:40:00.000-07:00

When Mom called the other day and announced they would be in town tonight for an early Mother's day weekend celebration, she told me she had a new recipe that we just had to try. When she said it had kidney beans in it, I told her to stop right there. I knew I would like it.
The chicken was simply boneless skinless chicken breasts marinated for a couple hours in Goya Adobo seasoning that my parents brought for me, and then grilled.
Feel free to add and subtract to this salad as you like. Mom did.
Southwestern Bean and Corn Salad
1/2 cup sour cream
1/2 cup your favorite salsa
taco seasoning mix, to your taste
salt and pepper to taste
1 can kidney beans, rinsed and well drained
1 can corn, rinsed and well drained
1 can green beans, drained well
1 large can sliced black olives, drained well
1/4 red onion, minced
1 jalapeno, seeded and minced
1 clove garlic, minced
small handful fresh cilantro, minced (optional)
In a large bowl, blend sour cream, salsa, taco seasoning and salt and pepper to taste. In a separate large bowl, lightly mix veggies. Fold in to dressing ingredients. Cover tightly and refrigerate at least 1 hour before serving.

Mother's Day Dessert Recipe: Better Homes and Garden's Pecan Caramel Rolls Recipe

2010-07-26T08:39:00.000-07:00

I came across this recipe in a old edition of BH & G magazine at the doctor's office and knew it would make a great recipe for the next time my parents came for a visit.
Well, that time was today. My parents were in the area on business and we decided to celebrate Mother's Day early as well.
This was our dessert, and it was also the best cinnamon type rolls I have EVER eaten, without question. What was even better, was that my mother and I had made them together.
In our version, we increased the amount of brown sugar, honey and pecans in the topping. Caramel was everywhere! We were all dipping our rolls in it. So not only was this an amazing dessert, it was also fun.
Dough
1/4 cup warm water
1 pkg active dry yeast
3/4 cup milk (I used 2%)
6 T unsalted butter, cut up, plus more for bowl and plastic wrap
1/4 cup sour cream
2 eggs
4 1/2 cups flour
1/4 cup sugar
1 T salt
Topping
1/2 cup unsalted butter, softened
1 1/4 cup packed brown sugar
1/3 cup honey
pinch salt
3 T water
1 cup pecan halves
Filling
1/4 cup unsalted butter, melted
1/4 cup sugar
1/4 cup packed brown sugar
1 t ground cinnamon
pinch salt
1/2 cup chopped pecans
Add water and yeast to the bowl of a stand mixer; let stand til foamy.
Meanwhile, in a small saucepan over low heat, add milk. Let it sit just til it begins to steam. Add the 6 T cut up butter and sour cream. Stir just til melted. Cool.
With mixer on low, stir milk mixture into yeast mixture along with eggs and 1 1/2 cups of flour. Add the sugar and salt. Mix 30 seconds more, scraping bowl, til mixture is smooth.

Gradually beat in the remaining 3 cups flour with mixer for 3 to 4 minutes or til dough begins to pull away from the sides of the bowl and is only lightly sticky.

Transfer dough to a buttered bowl. Cover surface of dough with buttered plastic wrap, then cover bowl with a folded towel. Let rise in a warm place til double in size (about 90 minutes).

While dough is rising, butter the sides of a 9x13" baking pan or glass baking dish. Set aside.
In a medium bowl, start the topping. Stir together the butter, the brown sugar, the honey and the salt til well combined. Stir in water. Pour topping in prepared pan and smooth with a spatula. Scatter pecan halves over top.

Remove the dough from the bowl and gently roll out on a very lightly floured surface, to an 18x15" rectangle.

Spread the melted butter evenly over dough. In a small bowl start the filling. Combine the sugars, cinnamon and salt; sprinkle evenly over dough. Distribute chopped pecans over the dough. Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible. Pinch the edges to seal. Using a serrated knife, trim both ends. Cut the roll in 12 even slices. Arrange rolls in the pan, evenly spacing them in 4 rows of 3 each. Gently press the rolls into the pecans. Cover dish loosely with buttered plastic wrap and let rolls rise til doubled (about 60 minutes).
Preheat oven to 375°.

Uncover rolls and bake about 35-40 minutes, rotating dish once halfway through and tenting loosely with foil if buns begin to brown too quickly. Let pecan rolls stand in dish on wire rack for 5 minutes.
Invert onto serving platter.
Serve warm.

And gooey. And delicious.

Chickpea Salad Side Dish Recipe

2010-07-26T08:38:00.001-07:00

I came up with this salad to go with tonight's dinner of Lebanese shisk taouk style rubbed and grilled chicken breast. I created it to use up a lot of veggies that needed it. The only thing missing here was some feta cheese.
Feel free to prepare to your taste.
1/4 cup olive oil
1 fresh lemon, juiced
1 clove garlic, minced
1 t dried mint, rubbed
fresh cilantro, to taste
sea salt and freshly ground Tellicherry pepper, to taste
1 cup dried chickpeas, cooked and well drained
1 English cucumber, sliced
handful baby carrots, diced finely
minced red onion to taste
In a large bowl, whisk together oil, lemon juice, garlic, mint and salt and pepper. Taste and adjust as desired.
Fold in remaining ingredients. Cover tightly and refrigerate at least an hour before serving.

Slow Cooker Barbecued Pork Loin and Homemade Baked Beans Recipe

2010-07-26T08:37:00.001-07:00

This is probably my favorite bbq rub and sauce recipe. It isn't perfect, but it's darn close.
Add everything to your taste.
1 pork loin, trimmed
BBQ Rub
1/4 cup paprika (I used smoked)
1 T brown sugar
2 t each: garlic and onion powder, Ancho chili powder, adobo (I used my homemade adobo)
1 t each salt and pepper

Combine all ingredients. Rub over pork loin. At this point you can refrigerate for up to two days tightly covered.
BBQ Sauce
1 cup cider vinegar
1/4 cup ketchup
1/4 cup brown sugar
1 t salt
1 T hot sauce
1 t black pepper
1 T ancho chili powder
In a medium bowl, stir together all of the ingredients.
Add pork loin to slow cooker. Pour sauce over the top. Turn loin a few times to ensure it gets covered well. Turn cooker to high; cover and cook on high 3-4 hours or low 6-8 hours, or til pork is fork tender.
Remove lid and carefully shred pork with two forks. Stir in sauce. Cover and let sit while your side is prepared.
I served the pork and sauce with Rob Appell's homemade baked beans and buttered buttermilk cornbread. That is good eatin'!
The recipe for Rob Appell's baked beans can be found here: http://www.gather.com/viewArticle.action?articleId=281474978201093
The recipe for the buttermilk cornbread can be found here: http://www.gather.com/viewArticle.action?articleId=281474977273678

Baked Beans Recipe

2010-07-26T08:36:00.000-07:00

A famous recipe from a friend, who passed away last year.

two 28 ounce cans of pork and beans to start.
1/4 cup of molasses (You can substitute maple syrup for this if you want)
1/2 cup of brown sugar

1 medium onion (diced) (I also threw in some dried onions for extra)

1/4 cup of Heinz (though the cheap shit will work)

1/4 cup of Guldens Spicy brown mustard (I guess yellow will work as well)

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/8 cup of onion bits or crumbled bacon

1 tablespoon of horseradish

2 tablespoons of apple cider vinegar

1/2 cup of diced ham (I used Spam Lite) sliced it and fried it a bit before I diced it.

Spray a big baking pan with Pam and add everything. Cover and baked at 350 degrees for an hour or two. Stir occasionally.

Beef Taco Skillet (One Pot Meal!)

2010-05-23T08:28:00.001-07:00

This recipe initially called for a box of hamburger helper taco style, but I never buy the stuff. This is my version of that recipe.

1 lb ground beef

1/2 red onion, chopped

2 cups rotini pasta

1 cup beef broth

1 cup spicy chili beans in sauce (I used homemade)

1 cup canned diced tomatoes

any seasonings you like or a packet of taco seasoning mix (chili powder, cumin and garlic powder would be good)

salt and pepper to taste

1 cup shredded Mexican blend cheese

1/2 cup crushed tortilla chips

1/2 cup sour cream

In a large frying pan, brown beef and onion over medium high heat; drain well.

Stir in remaining ingredients. Bring to a boil.

Reduce heat to low; cover and simmer about 12-15 minutes, stirring occasionally, or til pasta is tender and mixture is thickened. If mixture hasn't thickened as you like it, let stand a few minutes.

I served the taco dinner garnished with cheese, chips and sour cream.

http://www.bettycrocker.com/recipes/easy-beef-taco-skillet/2b478986-d6ba-4c62-aa31-14d5f87843f9?WT.dcsvid=NTQ3OTMyMjUxMAS2&rvrin=DE85A15A-02C7-454A-840A-8B91BE45569F&WT.mc_id=Newsletter_DME_04_25_2010

Allrecipes King Ranch Chicken Casserole Recipe

2010-05-23T08:27:00.003-07:00

I took the original recipe from Allrecipes and adapted it to generously feed two people (with lunch for one the next day), or regular portions for four.

canola oil
1/2 small onion, chopped
2 chicken breasts, poached, drained and diced
1 small can cream of chicken soup
1 small can tomatoes with green chiles (I used the spicy version but you can find mild)
about 4 cups tortilla chips
1 1/2 cups shredded Mexican blend or 4 oz Velveeta cheese

Preheat oven to 400°.

Saute onion in a small frying pan in a little oil over medium heat til softened, about 5 minutes.
In a medium bowl, combine the chicken, chicken soup, tomatoes and onion.
Add chips to a 13 x 9" baking pan, ensuring entire pan is covered. You may have to add a few extra chips.

Pour chicken mixture over the top; sprinkle with cheese.

Bake casserole 20 minutes or til hot and bubbling.

Serve immediately.

http://allrecipes.com/Recipe/King-Ranch-Chicken-Casserole-I/Detail.aspx?ms=1&prop25=35674559&prop26=DailyDish&prop27=2010-04-21&prop28=DailyRecipe&prop29=FullRecipe&me=1

Allrecipes Thai Style Pork Loin Chops Recipe

2010-05-23T08:27:00.001-07:00

I have no idea if this is authentic or not (especially with the tomatoes added), but it was delicious and that is all that matters!

It really reminded me of Thai-Cajun fusion, and was a fantastic blend of the two.

4 boneless pork loin chops
1 cup canned diced tomatoes
1/2 cup peanut butter
2 T soy sauce
2 T rice vinegar
1 T brown sugar
1 T water
1 t chili powder
1/2 t ground ginger
1/2 t garlic
1/4 t white pepper
canola or sesame oil
toasted sesame seeds
thinly sliced green onions
hot cooked Jasmine rice

In a medium saucepan over medium low heat, combine tomatoes, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.

Meanwhile, in a large ziploc bag combine seasonings. Add pork; turn bag til pork is coated well.
In a large frying pan heat oil over medium high heat; pan fry pork til desired doneness is reached.

I served the sauce over the rice topped with the pork and garnished with the onions and sesame seeds.

Double Berry Smoothies Recipe

2010-05-23T08:26:00.003-07:00

Matt also had a splash of carrot juice added to his. I can't stand the stuff.
Measurements are approximate. Add everything to your taste.

1/2 cup each blueberries and strawberries (I used frozen blueberries)
1 cup plain yogurt
1 T honey

Put all of the ingredients into a blender and puree til smooth.

Pour into a tall glass and serve immediately garnished with an extra strawberry, if desired.

Shelley's Matzo Ball Soup Recipe

2010-05-23T08:26:00.001-07:00

My sister Shelley has been talking to Robin and I about her matzo ball soup for years and I finally got around to making some. The matzo meal was on clearance at Kroger and I figured there was no better time to whip up a batch.

This soup made the best broth I have ever had. The flavor was exceptional.

1 boneless skinless chicken thigh
1 boneless skinless chicken breast
garlic powder, salt and pepper to taste
4 cups chicken broth
1 cup chopped carrot
1 cup chopped celery
1/2 onion, chopped
matzo meal, prepared for balls according to package directions (Shelley adds a pinch more salt than the package directs)

Preheat oven to 400°. Sprinkle chicken on both sides with garlic powder and salt and pepper. Roast til cooked through (the breast will be done more quickly). Cool slightly and dice.

Meanwhile, add broth and veggies to a large Dutch oven and bring to a boil. Add chicken to pan. Note: I didn't add the chicken breast to the broth until about 15 minutes to go in cook time. I didn't want it overcooked. Reduce heat to medium low; add matzo balls and cover. Simmer soup about 40 minutes or til matzo balls are cooked.

Chicken, Roasted Red Pepper, Cucumber and Hummus Sandwiches on Homemade Ciabatta Rolls with Spicy Honey Mustard Recipe

2010-05-23T08:25:00.001-07:00

One of my favorite sandwiches of all time!

The recipe for the rolls can be found here: http://www.gather.com/viewArticle.action?articleId=281474978195108

The recipe for the hummus can be found here: http://www.gather.com/viewArticle.action?articleId=281474978072300

homemade ciabatta rolls, halved
homemade hummus
1 lb boneless skinless chicken breas
roasted red pepper slices
English cucumber slices
thinly sliced red onion
sliced Provolone cheese
salt and freshly ground black pepper to taste

Poach chicken for about 15 minutes or til cooked through. Cool completely in poaching liquid. Remove and drain. Reserve poaching liquid for another use if desired.

Spread roll halves with hummus and load with goodies. Serve with Spicy Honey Mustard.

Spicy Honey Mustard
1/4 cup Dijon mustard
1 T honey
pinch cayenne pepper
salt to taste

In a small bowl, blend mustard, honey and seasonings. Taste and adjust as desired. Set aside until needed.

I served the sammiches with the honey mustard and a side of seasoned fries.

Bread Machine Ciabatta Rolls Recipe

2010-05-23T08:24:00.002-07:00

I made these rolls to go with chicken and hummus sandwiches. The recipe for those sandwiches can be found here: http://www.gather.com/viewArticle.action?articleId=281474978195133

1 1/2 cups water
1 T olive oil
1 1/2 t salt
1 t sugar
3 1/2 cups flour, plus additional for working
1 1/2 t active dry or bread machine yeast

Place ingredients in bread machine according to manufacturer's specifications. Select dough cycle and press start. Dough will be quite sticky at the end of the cycle, DO NOT add more flour.

Remove dough from bread pan and place on a lightly floured surface; cover with plastic wrap that has been sprayed with cooking spray, and let rest for 45 minutes.

Spray two baking sheets with cooking spray. Divide dough into about 5-6 pieces (depending on how large you want your rolls), and form each into a ball. Place balls on prepared pans, dimple surface with the end of a wooden spoon, and brush lightly with flour. Cover and let rise in a warm place for another 45 minutes.

Preheat oven to 425°.

Dimple dough for a second time and bake rolls for 12 to 15 minutes, or til golden brown and rolls sound hollow when tapped on the bottom.

Food Network Magazine's Croque Monsieur Macaroni and Cheese Recipe

2010-05-23T08:24:00.000-07:00

While leafing through the recipes I've saved over the years, I came across this one. I had actually saved it for a recipe on the other side of the torn out page, but since I had everything I needed for this one, plus I had planned on some kind of pasta for dinner, it was perfect.

Although the original recipe doesn't call for it, I stirred in some mustard powder with the nutmeg. I love the stuff!

This dish is actually based on a French ham and cheese sandwich.

1/2 lb pasta (I used ziti)
2 cups milk, divided (I used 1/2 cup half and half in place of some of the milk)
6 oz grated gruyere cheese(I used Swiss)
1 cup grated parmesan blend cheese
2 eggs
3 slices bread, torn into pieces
2 T unsalted butter
1/2 small onion, minced
1 clove garlic, minced
3 T flour
pinch cayenne pepper
1/8 t freshly grated nutmeg
salt to taste
1 cup diced ham
Preheat the oven to 425°. Spray a shallow casserole dish with cooking spray. Set aside.
Bring a large saucepan of salted water to a boil. Add the pasta and cook about 6 minutes. Drain well and transfer to a large bowl; toss with 1/4 cup milk. Set aside.

Meanwhile, combine both cheeses in a small bowl. Beat 1/4 cup milk and the eggs in another small bowl; fold in the bread and add half of the cheese. Set aside.

Melt the butter in a large saucepan over medium high heat. Add the onion and garlic; cooking til onion just softens, about 2 minutes. Sprinkle in the flour, cayenne, nutmeg and about 3/4 t salt; cook, whisking, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, whisking til thickened. Remove mixture from heat and whisk to cool slightly. Whisk in the remaining cheese, a small handful at a time. Add mixture to the pasta mixture and toss.

Add half of the pasta mixture to the prepared baking dish, sprinkle with half of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture.
Bake til golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

Mom's Chewy Chocolate Cookie Bar with Peanut Butter Chips Recipe

2010-05-23T08:23:00.001-07:00

Mom used to whip up this recipe (as cookies) for us all the time when we were kids. I don't make a whole lot of cookies anymore; bars are so much easier.
2 1/2 sticks (1 1/4 cups) butter, softened
1 1/2 cups sugar
2 eggs
2 t vanilla extract
2 cups flour
3/4 cup cocoa
1 t baking soda
1/2 t salt
10 oz pkg (1 2/3 cups) peanut butter chips
Preheat oven to 350°. Spray a 15x1" baking pan with cooking spray. Set aside.

In a large bowl, beat butter and sugar together til light and fluffy. (I used a stand mixer for all of the steps. It made it a lot easier).

Mix in eggs and vanilla; beat well.

In a large bowl, sift together flour, cocoa, baking soda and salt; gradually blend into butter mixture.

Stir in peanut butter chips. (Batter will be stiff.) Pat batter in prepared pan. (I used moistened hands for this step).

Bake 20 minutes. Cool completely in pan on a wire rack; cut into bars.

Paula Deen's Chicken Pot Pie Recipe

2010-05-23T08:22:00.003-07:00

I came across this recipe while researching the food network's site for another recipe. I am really picky about pot pie, and this one sounded like one I wouldn't mind.

The crust was probably the best I've ever eaten! Sooo buttery! However, next time I will probably just use carrots, substitute potatoes and maybe peas. I didn't like the green beans
.
I knew that the bake time would leave me with very undercooked carrots, so I boiled them with the green beans for a while. They turned out nice and tender.

2 cups poached chicken breast, diced
2 hard boiled eggs, sliced
1/2 cup chopped baby carrots
1/2 cup frozen green beans or peas
1 small can cream of chicken soup
1 cup chicken broth (I used the chicken poaching liquid)
garlic powder, marjoram and salt and pepper to taste
1 1/2 cups baking mix
1 cup milk
1/4 cup melted butter

Preheat oven to 350°.
In a 2 quart baking dish sprayed with cooking spray, layer chicken, eggs, carrots and green beans.
In a medium bowl, mix the soup, chicken broth and any seasonings you might like. Pour over the layers.
In a medium bowl, mix baking mix and milk, and pour over the top. Drizzle with butter.

Bake til the crust is golden brown, about 45 minutes.

Rachael Ray's Fiesta Pork Roast and Pepper Jack Polenta Recipe

2010-05-23T08:22:00.001-07:00

This recipe is from a recent edition of my Rachael Ray magazine.

I made several adaptations, including using a pork sirloin roast rather than the loin, and I created a "fiesta seasoning rub" that I let the roast marinate in overnight. It turned out fantastic!

The recipe for my rub can be found here: http://www.gather.com/viewArticle.action?articleId=281474978188082

one 1 1/5 lb boneless pork sirloin roast
1 recipe fiesta seasoning rub (or your favorite seasoning or rub)
olive oil
1/2 cup roasted red peppers, drained and cut into strips
1 1/2 cups frozen corn kernels, thawed
3/4 cup instant polenta
salt to taste
1/2 cup heavy cream
4 oz pepper jack cheese, sliced thinly
Rub pork with seasoning. Place in a large ziploc bag or large container with a tight fitting lid and let rest in refrigerator overnight. Remove from fridge about 30 minutes before roasting.
Preheat oven to 400°. Roast pork in a roasting pan tightly covered with foil, 1 1/4-1/2 hours or til desired doneness is reached. Let rest on a cutting surface at least 10 minutes before slicing. Reserve any pork pan juices and set aside.
Meanwhile, add a little olive oil to a frying pan and heat over medium heat. Saute the pepper and corn til the mixture is heated through. Stir in any pork pan juices and cook another minute or so.

Meanwhile, in a medium saucepan, bring 2 1/2 cups water to a boil. Whisk the polenta and salt into the boiling water and cook, whisking, for 2 minutes. Lower the heat to low, whisk in the cream, then stir in the cheese. Serve immediately.

I served the sliced pork with the corn, peppers and polenta.

What's for Eats in Northern Michigan

2010-05-23T08:21:00.003-07:00

As some of you know, I spent last weekend in Northern Michigan, catching up with my best friend from grade school through college.

She owns a restaurant and catering business with her fiance and I got to spend the weekend "sampling the wares". I was in heaven!

Unfortunately, I was off my food photography game a bit. I forgot to take a lot of photos. I guess I was too busy laughing and carrying on. We had 14 years to make up for!

One of the restaurant's specialties is Prime Rib and Steamed Crab Legs:

One night I had their buffet. I started with a romaine salad with black olives, diced smoked ham, cheese, boiled egg, black olives and their special homemade ranch:
My dinner was barbecued ribs, mashed potatoes and gravy (which I normally don't eat. These were some of the best I've ever had), jambalaya, sausage lasagna, and deep fried cod and smelt with homemade tartar sauce:

The foods I missed taking photos of were a couple varieties of baked and grilled chicken, Pork Pepper Pot soup, Clam Chowder (which I normally don't eat either), burgers and fries and various chocolates.
This wasn't good eatin'. This was GREAT eatin'!

Shannon's Fiesta Seasoning Rub Recipe- For Pork, Chicken, Shrimp, Whatever You Like!

2010-05-23T08:21:00.001-07:00

I came up with this rub while preparing a pork sirloin roast yesterday for dinner tonight. It has a great smoky flavor to it, coming from the smoky paprika and ancho chile powder.

Feel free to add and subtract spices to your preference.

This makes enough for one generously covered roast with a little additional for serving or using in a side dish.

1 1/2 t smoked paprika
1 t ancho chile powder
1 t cumin
1 t coriander
1 t garlic powder
1 t powdered mustard
1 t salt
1/2 ground black pepper
1/4 t cayenne pepper (optional)
Mix ingredients together and store in an airtight container til needed.

Food and Wine's Moroccan Style Beef Stew with Noodles Recipe

2010-05-23T08:20:00.003-07:00

This is without a doubt the BEST beef pot roast I have ever made. The meat was SO tender and flavorful!

pinch saffron threads
canola or olive oil
1 small beef pot roast, cut into chunks
1/2 red onion, sliced thinly
2 cinnamon sticks
1 1/2 t ground ginger
1 1/2 t ground turmeric
1/2 t ground cinnamon
salt and pepper to taste
1/2 cup fresh cilantro leaves, or to taste
hot cooked buttered egg noodles
toasted almond pieces

In a small frying pan over medium high heat, toast the saffron til fragrant, about 10 seconds. Set aside to cool. Crumble the saffron threads and cover with 2 T of water.

Meanwhile, heat a large Dutch oven with a little oil over medium high heat. Add the beef and brown well. Stir in onion, cinnamon sticks, ginger, turmeric ground cinnamon and salt and pepper. Cook about 5 minutes.

Stir in cilantro, reserved saffron mixture and 2 cups of water; bring to a simmer. Cover and cook over low heat til beef is tender, about 1 1/2-2 hours, stirring occasionally.

Discard cinnamon sticks.

I served the beef over the noodles and garnished with the almonds.

Easy Grilled Chicken Quesadillas Recipe

2010-05-23T08:20:00.001-07:00

Next time, I will use regular tortillas rather than the whole wheat. The whole wheat were a little harder to work with in the pan and the final result wasn't quite as crispy as a regular tortilla.

1 lb boneless skinless chicken breast halves, cut into strips
your favorite seasonings (I used my homemade Adobo seasoning)
fresh lime juice
whole wheat tortillas (or your favorite variety), warmed slightly
shredded Mexican blend cheese
thinly sliced red onion
salsa for serving

Rub chicken strips with seasoning and let rest, refrigerated, for several hours.

Preheat grill over medium heat. Grill chicken til cooked through. Remove from grill and set aside to cool slightly until able to be handled; slice thinly. Squeeze fresh lime juice over the top of the chicken slices.
Line up tortillas on work surface and sprinkle generously with cheese. Top with chicken slices and onion. Top with second tortilla.

Meanwhile, heat a large frying pan over medium high heat. Spray with cooking spray.

Carefully move quesadilla to hot pan and fry on one side, til cheese is melted. Carefully flip with a large spatula (or slide from a plate and flip). Fry other side til golden brown.

I served the quesadillas with homemade salsa.
Variations: Add thinly sliced bell pepper, black or refried beans, or avocado. Serve with sour cream or guacamole. Serve with steak or even mushrooms instead of chicken.

Ronda's Famous Cream Puffs Recipe

2010-05-23T08:19:00.001-07:00

My best friend Ronda and I have known each other since the 5th grade. We survived the teen and college years together and then went our separate ways after college. Ronda got married and moved to Northern Michigan and is now a successful businesswoman with several businesses to run. She has two great kids, both of whom I got to meet this past weekend.

One of Ronda's past times includes baking desserts for charities and other similar organizations and donating them to raise funds. I got to help her with her latest and most popular request: Cream Puffs. I had the most important job of all: Quality Control.

Most people I know measure ingredients when making desserts, but Ronda never measured a thing nor did she set a timer on the baking. It was amazing to watch.

Puffs
1 stick butter
1 cup water
dash of salt
1 cup flour
4 eggs
chocolate for drizzling (use your favorite variety)

Preheat oven to 400°. Spray baking sheets with cooking spray. Set aside.

Add butter, water and salt to a large Dutch oven and bring to boil. Remove from heat and stir in flour to make into a pastry ball. Let sit to cool slightly. Add mixture to a stand mixer (if you have one). Add in eggs one at a time, beating well after each addition.
Drop pastry by tablespoonfuls on prepared baking sheet and bake until dark golden brown, about 20-25 minutes. Cool completely on pans on a rack.
When puffs are cool, cut off tops and set them aside.
Fill each puff with filling mixture. Replace tops.

Drizzle each filled puff with chocolate.
Filling
2 boxes instant Jell-o pudding (use your favorite combination of white chocolate cream cheese or vanilla) prepared with 1/2 of required milk
1 tub of cool whip
In a large bowl, mix pudding and milk with a mixer until smooth. Fold in cool whip. Set aside or refrigerate until needed.

Slow Cooked Meat Sauce with Elbow Macaroni Recipe

2010-05-23T08:18:00.003-07:00

This recipe is based on one I had for the dish pastitsio. Since I didn't want to take the time for making a white sauce and baking the dish, I invented this easier adaptation.

The only change I would make next time is making sure I have mozzarella cheese on hand to serve. I didn't realize that all I had was Co-Jack and other yellow blend cheeses.

I made a rather large batch of this since we both like it so much. We now have plenty for lunch the next day, and even some to freeze.

1 1/2 lbs ground beef
1 onion, chopped
3 garlic cloves, minced
1 t ground cinnamon
1 large (24 ounce) can diced tomatoes
1 small can sliced black olives, with juice
salt and pepper to taste
hot cooked elbow macaroni
shredded cheese to serve (white is preferable)

Brown ground beef over medium high heat in a large Dutch oven; drain well.

Stir in onion and cook 5 minutes. Stir in garlic and cinnamon, cook another minute or so. Stir in tomatoes, olives and salt and pepper. Bring to a rapid simmer.

Reduce heat to low; cover and simmer several hours (or as long or short as you like), stirring occasionally.

I served the sauce over the cooked macaroni and topped with cheese.

Cooking Light's Beef Carnitas Recipe

2010-05-23T08:18:00.001-07:00

I had both oranges and beef pot roast on hand and the first recipe I thought of to use them both was this one from Cooking Light.

Unlike some of the reviewers of this recipe online, I didn't think it needed any seasonings added to it. The orange gives it fantastic flavor on its own. The original did call for adding sugar, however, I didn't care for that idea.

canola oil
1/2 onion, minced
3 cloves garlic, minced
1 cup beef broth
1 orange, cut into wedges plus fresh juice from another orange
1/2 t hot pepper flakes

Heat a Dutch oven over medium high heat. Add a little oil and heat til very hot. Add beef and cook til browned on all sides. Stir in onion, cooking another 5 minutes or so. Stir in garlic and cook another minute.

Increase heat to high; stir in broth, orange wedges and hot pepper flakes.
Bring to a boil; reduce heat to medium low and simmer, covered, 1 1/2-2 hours, or til beef is tender. Remove lid and cook off any remaining liquid. Remove orange wedges and discard.

I served the beef drizzled with fresh orange juice alongside a scoop of Mexican rice, and for Matt, a side of homemade salsa.

Food and Wine's Pork Schnitzel with Warm Potato Salad Recipe

2010-05-23T08:17:00.003-07:00

I found this recipe in my most recent issue of Food and Wine magazine. It fit nicely with the items I had on hand already. And what a frugal meal!

The pork turned out excellently! It was SO juicy on the inside and crispy fried on the outside.

1/2 cup white wine vinegar
1 1/2 T sugar
pinch dried thyme, rubbed
1/4 cup canola oil, plus extra for frying
salt and pepper to taste
1 lb small potatoes, peeled
3 garlic cloves, peeled
1/2 cup flour mixed with 1 t seasoned salt
1 egg beaten with 1 T water
1 cup plain bread crumbs
four 4 oz boneless pork sirloin chops, lightly pounded

In a medium bowl, whisk together vinegar, sugar, thyme and oil and season to taste with the salt and pepper. Set aside.

Put the potatoes and garlic in a large saucepan and cover with cold water; season with salt and bring to a boil. Simmer over moderate heat til the potatoes are tender, about 10 minutes. Drain and cool slightly. Thinly slice potatoes; discarding the garlic. Add potatoes to the dressing and toss.

Meanwhile, add the flour, eggs and bread crumbs to 3 separate shallow bowls. Season the pork with seasoned salt and dip in the flour mixture. Dip the cutlets in the egg and then in the crumbs, pressing to help the crumbs adhere.

In a large frying pan, heat about 1/4" of oil til very hot. Add pork and cook over medium high heat, til golden and crispy on both sides. Drain on paper towels.

I served the pork with the potato salad.

Grilled Burgers with Food Network's Spicy Buffalo Fries and Blue Cheese Dip Recipe

2010-05-23T08:17:00.001-07:00

This was supposed to be a recipe for spicy buffalo "onion rings" but I got a package of frozen French fries today for a survey, so I thought I had better use them. I will save the onion rings for another day.
The burgers were simply ground beef, nothing was added to them.

Spicy Buffalo Fries
1/2 bag frozen French fries (your favorite variety)
1 t Cajun seasoning (I used homemade)
1 t powdered mustard
1/4 t each: black and cayenne pepper
salt to taste

Sprinkle fries with seasonings. Bake according to package directions. Serve hot and crispy.

Blue Cheese Dip
1 cup sour cream
1/2 cup buttermilk
1 cup blue cheese
1 t Worcestershire sauce
1 t hot sauce
splash balsamic vinegar
salt and pepper

In a medium bowl, mix all the dip ingredients together. Taste and adjust as desired. Cover tightly and refrigerate until needed.

I served the dip alongside the burger and fries.

Cooking Light's Pumpkin Cake with Cream Cheese Frosting

2010-05-23T08:16:00.001-07:00

The other day, I came across a can of pumpkin pie filling in the pantry and started searching for a recipe to use it up. I found this recipe in an old issue of Cooking Light magazine.

Since I used pumpkin pie filling, I reduced the amount of brown sugar, and eliminated the cinnamon and salt called for in the original recipe.

According to the magazine, if using low fat cream cheese in the frosting, the fat gram total for one piece is 5.5 g. Not bad.

2 1/4 cups flour
2 1/2 t baking powder
3/4 cup packed brown sugar
1/4 cup butter, softened
1 t vanilla extract
2 eggs
1 (15-ounce) can pumpkin pie filling

Cream Cheese Frosting
2 T butter, softened
1 t vanilla extract
1 (8 oz) pkg cream cheese
2 cups sifted powdered sugar

Preheat oven to 350°. Coat a 13x9" baking pan with cooking spray. Set aside.

Combine flour, baking powder, cinnamon, and salt in a medium bowl with a whisk. Set aside.

Stir sugar, butter, and vanilla together in a large bowl; beat with a mixer at medium speed til well combined.

Add in eggs, 1 at a time, to sugar mixture; beating well after each addition. Stir in pumpkin; mix well. Fold in flour mixture.

Spread batter into prepared baking pan. Bake 25 minutes or til a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

For the frosting, combine butter, vanilla and cream cheese in a medium bowl; mix with a mixer at medium speed til combined. Gradually add the powdered sugar, beating til well combined and smooth.
Spread frosting evenly over top of cooled cake.
Slice and serve!

Cooking Light's Grilled Pork Tenderloin Tacos with Pinto Bean Avocado Relish Recipe

2010-05-23T08:15:00.003-07:00

These tacos were absolutely scrumptious!

The recipe for my Adobo seasoning can be found here: Adobo Seasoning

Pork
1 pork tenderloin, trimmed
Adobo seasoning to taste (I used my homemade), divided
2 T fresh lime juice
1 t olive oil
1 clove garlic, minced

Pinto Bean Avocado Relish
1 1/2 cups chopped tomato
1/2 cup dried pinto beans, cooked and drained
1/3 cup minced red onion
1 avocado, diced
4 bacon slices, cooked and crumbled (optional)
2 T chopped fresh cilantro leaves
2 T fresh lime juice
1 t canned adobo sauce
1 t Adobo seasoning
whole wheat flour tortillas
shredded Mexican blend cheese

Rub pork with Adobo seasoning. Refrigerate overnight.

Preheat grill over medium high heat. Grill pork til desired doneness is reached. Remove from grill and let rest at least 10 minutes. Shred or dice pork; place in a bowl. Toss pork with additional seasoning, juice, oil and garlic.

Mix relish ingredients in a medium bowl; cover and refrigerate til needed.
I served the tacos in the tortillas with the seasoned pork, relish and sprinkled with shredded cheese.

Grilled Greek Salmon and Greek Couscous Recipe

2010-05-23T08:15:00.001-07:00

Kroger had salmon on sale so I bought a nice fillet. It was a beautiful day too, so of course I grilled it.

Greek seasoning to taste
olive oil
1 salmon fillet
fresh lemon juice to taste
In a small bowl, mix seasoning and oil. Brush over salmon fillet and let rest 15 minutes.
Preheat grill over medium high heat. Grill salmon til flaky, about 15 minutes (will depend on size and thickness of fillet).
Squeeze lemon juice over the top to serve.

Greek Couscous
1 cup couscous prepared according to package and cooled completely
1/2 cup sliced black olives
1/2 cup crumbled feta
1/4 red onion, minced
3 T fresh lemon juice
2 t olive oil

In a medium bowl, mix couscous ingredients. Taste and adjust as desired. Cover tightly and refrigerate at least an hour before serving.

I served the Greek salmon atop the couscous.

The recipe for my Greek seasoning can be found here: http://www.gather.com/viewArticle.action?articleId=281474977613915

White Bean and Ham Cassoulet Recipe

2010-05-23T08:14:00.003-07:00

What a hearty meal! It was very filling and quite tasty; ham just makes every dish taste better.

canola or olive oil, divided
1/2 onion, chopped
1/2 carrot, chopped
1 stalk celery, chopped
1 cup good smoked ham, trimmed and diced
2 garlic cloves, minced
4 cups chicken broth
1/2 cup dried navy beans (or use your favorite white bean), soaked overnight and drained
1 pinch thyme, rubbed
1 bay leaf
salt and black pepper, divided
1 cup canned diced tomatoes, drained
1/4 cup plain bread crumbs

Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and saute about 10 minutes or til veggies soften.

Stir in ham and garlic and cook another 5 minutes or so.

Increase heat to high and stir in broth, beans and seasonings; bring to a boil. Cover and bring to a boil; reduce heat to low and cook, covered, for 1 hour.

Stir in tomatoes and cook another 30 minutes or til beans are very tender and most of the cooking liquid is absorbed.

Meanwhile, heat a small frying pan over medium high heat. Add a little oil and toast bread crumbs for a few minutes, being careful not to burn.

I served the cassoulet sprinkled with the bread crumbs.

Giada de Laurentiis' Chicken Parmesan with Chunky Tomato Sauce Recipe

2010-05-23T08:14:00.001-07:00

I adapted Giada's original recipe to feed two people rather than four.

Start the sauce well ahead of time and simmer it a while for best flavor. This can easily be made into a minute meal by reducing the cook time of the sauce or using a store bought marinara or spaghetti sauce.

olive oil
pinch of oregano and thyme
salt and freshly ground black pepper to taste
2 large boneless skinless chicken breast halves
Chunky Tomato Sauce, recipe follows
1/2 cup shredded Mozzarella, divided
1/4 cup freshly grated Parmesan, divided
2 T butter, divided

Heat a medium oven proof skillet over medium high heat. Add a little oil and heat til very hot. Sprinkle chicken with oregano, thyme and salt and pepper. Brown chicken well on both sides.

Preheat the oven to 400°.

Spoon the sauce over and around the chicken. Bake 10 minutes.
Remove from oven and sprinkle chicken evenly with cheeses. Top each with butter.
Bake til the cheese melts and the chicken is cooked through, about 5 more minutes.

Chunky Tomato Sauce
olive oil
1 stalk celery, finely chopped
1/2 small onion, minced
1/2 carrot, finely chopped
1 clove garlic, minced
1 small can diced tomatoes
1/2 t dried basil, rubbed
1 bay leaf
salt and ground black pepper to taste

In a large saucepan over medium heat, heat a little oil. Add celery, onion and carrot and saute about 5 minutes. Stir in garlic and cook another minute or so.

Increase heat to high and stir in remaining ingredients. Bring to a boil; cover and reduce heat to low. Simmer sauce up to 1 hour, stirring often, til sauce is thickened. Taste and adjust as desired. Remove bay leaf before serving.

I served the chicken and sauce over angel hair pasta with a thick slice of cheesy Texas toast on the side.

Orange Chicken Recipe

2010-05-23T08:13:00.001-07:00

If you like spicy, feel free to add extra hot pepper flakes in with the sauce.

This was excellent! But it ended up being a lot more work than I was expecting. I think I will save this one for special occasions only. Luckily, my parents were in town so I did have some help.

Next time, I think I will add in some sliced onion as well.

Marinade
1/4 cup water
2 1/2 T soy sauce
2 1/2 T orange juice
1 T fresh lemon juice
1 T rice vinegar
1/4 t dried orange peel
pinch hot pepper flakes
1 lb boneless skinless chicken thighs, cut into pieces

Batter
1 egg, beaten
1/2 cup cornstarch
sesame or canola oil for frying

Orange Sauce
1 cup orange juice
1/4 cup soy sauce
2 t cornstarch
2 t sherry
1 t rice vinegar
1 t brown sugar
2 cloves garlic, minced
1" fresh ginger, minced
pinch white pepper

In a large container with a lid or a ziploc bag, mix marinade ingredients. Add chicken and marinate 2 hours. Drain chicken; discard marinade.

In a large bowl, add chicken and egg and mix well. Stir in cornstarch. Set aside for 15 minutes. Remove from batter and let excess drip off. (I used a colander for this step).

Meanwhile, heat a wok over medium high heat. Add about 1" oil. When the oil is hot, fry chicken in batches til well browned. Drain on paper towel. Pour off oil. (I kept the fried chicken warm in a 225° oven).

While chicken fries, mix orange sauce. Add sauce to wok and bring to a simmer. When sauce is thickened, stir in chicken, cooking til chicken is heated through.
I served the orange chicken over hot cooked white rice alongside steamed broccoli. Dad and I topped ours with Sriracha sauce.

The Wendts Make a Cheese Ball Recipe

2010-05-23T08:12:00.001-07:00

Isn't that a surprise? The Wendts made a cheese ball at a get together.

My parents were in town last night for a quick visit, and my sister Robin had raved about this particular cheese ball that they had made over Easter. I decided we must try it, so mom and I whipped it up, using what I had on hand.

This was amazing! I really think the addition of the freshly grated Parmesan is what really takes this cheese ball to the next level. This can also be rolled in diced ham to finish, but we didn't have quite enough ham left.

Use your favorite combination of cheeses, or even try slender sliced corned beef if you like.

1 8 oz pkg cream cheese, softened
1 6 oz pkg slender sliced smoked ham, diced finely
1/4 cup mayo
1/4 cup finely shredded sharp cheddar cheese
1/4 cup finely shredded Mozzarella
1/4 cup freshly grated Parmesan
1 T minced onion
hot sauce to taste

In a medium bowl, mix ingredients. Taste and adjust as desired.

Shape mixture into a ball onto a serving plate. Cover with plastic wrap and refrigerate at least 30 minutes.

We served the cheese ball with Wheat Thins and Club Crackers. Triscuits would be great too.

Stuffed Green Peppers Recipe

2010-05-23T08:11:00.001-07:00

If you like a more tender green pepper, feel free to steam or parboil them before filling. Just be sure to cool them before handling.

1 lb ground beef
1/2 onion, minced
2 cloves garlic, minced
1/2 t each: dried oregano and basil, rubbed
1 small can stewed canned tomatoes
1 cup beef broth
1/2 cup uncooked white rice
salt and pepper to taste
3-4 large bell peppers, cut in half lengthwise
1 1/2 cups shredded cheese (I used Mozzarella)
Brown beef in a large frying pan or Dutch oven over medium heat. Drain. Stir in onion and cook another few minutes. Stir in garlic and herbs and cook another minute or so. Stir in remaining ingredients (except peppers and cheese). Cover and simmer over medium low heat 15 minutes, or til liquid is absorbed, stirring occasionally.
Meanwhile, preheat oven to 350°.

Spoon an equal amount of meat mixture into each bell pepper half. Place in a high sided baking pan. (The dish should keep the peppers upright while baking).

Add a little water to the bottom of the dish.

Bake peppers about 20 minutes. Sprinkle evenly with cheese and bake another 10 minutes.

Pasta with Ham and Asparagus Recipe

2010-04-07T09:03:00.002-07:00

This is a recipe I came up with to use up some of my leftover Easter ham.

1 bunch asparagus, trimmed and halved
2 T butter
2 T olive oil
2 cloves garlic, minced
about 1 cup diced smoked ham
freshly ground black pepper to taste
1/2 cup dry white wine (I used Chardonnay)
8 oz pasta, cooked according to package and 1/4 cup pasta water reserved (I used spaghetti)
1/2 cup freshly grated Parmesan cheese, divided

Heat a large frying pan over medium low heat. Add butter and oil. When butter is melted, add garlic and saute for about a minute. Stir in ham and cook for about 5 minutes.

Add asparagus and pepper; cover and cook for about 10 minutes or til asparagus is crisp tender. With a slotted spoon remove garlic, ham and asparagus from pan; set aside to keep warm.

Increase heat to high and stir in wine. Cook til wine reduces a bit. Add ham mixture to wine reduction and heat through. If mixture appears dry, add reserved pasta water. Remove pan from heat and toss mixture with about 1/4 cup cheese.

I served the ham, asparagus and pan sauce over spaghetti and sprinkled with additional cheese, alongside a thick slice of cheesy Texas garlic toast.

Grilled Teriyaki Pork and Pepper Kebobs Recipe

2010-04-07T09:03:00.000-07:00

My sister Robin told me about this recipe and guaranteed that it was the best teriyaki recipe ever. After a few adaptations, it was.

1 T cornstarch
1 T water
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1" fresh ginger, minced
1/4 t ground white pepper
1 lb pork sirloin chops, trimmed and cut into chunks
1 large green pepper, cored and cut into chunks

In a medium bowl, whisk together cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Divide mixture, reserving half to baste and serve.

Add pork to a container with a lid or large ziploc bag. Add marinade and seal. Marinade pork at least two hours and up to overnight.

Preheat grill over medium high heat.

While grill heats, add reserved sauce to a small saucepan over medium heat. Bring to a simmer, stirring frequently, til sauce thickens.

Remove pork from marinade. Discard marinade. Thread pork and pepper on skewers. Grill pork and peppers, basting frequently with sauce, til pork is cooked to desired doneness.

I served the pork and peppers over brown rice, and drizzled with the remaining sauce.

Brown Sugar Baked Ham and Parmesan Asparagus Recipes

2010-04-07T09:02:00.002-07:00

I was afraid we weren't going to have ham this Easter, but we managed it. I just LOVE a good smoked ham!

1 semi boneless ham (or whatever kind you like)
1/2 cup packed brown sugar, or as needed to cover ham
1 cup orange juice plus 1 cup water

Preheat the oven to 350°.

Place ham in a roasting pan on a rack. Score the top lightly. Press brown sugar all over ham. Add juice and water mixture to bottom of pan. Cover pan tightly with aluminum foil.

Bake 2 hours or as directed on ham package, basting ham about every 20 minutes or so. Let stand lightly covered with foil for about 15 minutes before slicing and serving.

While the ham rested, I started the asparagus:

Parmesan Asparagus
2 bundles fresh asparagus, ends trimmed
olive oil
sea salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
fresh lemon juice, to taste

Preheat oven to 400°.

Lay asparagus in a single layer on a baking pan and drizzle with oil. Sprinkle generously with salt and pepper. Roast for 10-12 minutes. Sprinkle with cheese and bake another 3-5 minutes or til cheese is melted and asparagus is crisp tender.

Serve drizzled with lemon juice.

I served the sliced ham with horseradish sauce, garlic pull apart rolls and the asparagus.

Caramel Carrot Cake Recipe

2010-04-07T09:02:00.000-07:00

What a simple way to jazz up already delicious carrot cake!

I used my favorite carrot cake and cream cheese frosting as the base. When I first made this cake, I didn't have a stand mixer; it made the job so much easier this time.

2 cups flour
1 1/2 t baking powder
1 t baking soda
1 1/2 t ground cinnamon
1/4 t nutmeg (optional)
1/4 t salt
3 eggs
1 cup sugar
3/4 cup buttermilk
3/4 cup vegetable oil
2 t vanilla extract
2 cups shredded carrots (about 1 1/2 large)
1 cup chopped walnuts, toasted
1 small bottle or jar caramel topping

In a medium bowl, sift together flour, baking soda, baking soda, salt, cinnamon and nutmeg, if using. Set aside.

In a large bowl, beat the eggs til light, about 1 minute. Add the sugar and beat til smooth. Stir in buttermilk, oil and vanilla. Mix well. Slowly add flour mixture to egg mixture, stirring til just blended. Fold in carrots and nuts. Set aside.

Preheat oven to 350°. Spray a 9x13" pan with cooking spray.

Pour batter into prepared pan and bake 35-40 minutes or til a toothpick inserted in the center comes out clean.

Remove from oven and let cool completely on a wire rack.

Frost cake with Cream Cheese Frosting.

Drizzle top of cake with caramel topping. Slice and serve.

Cream Cheese Frosting
1/4 cup butter, softened
1 (8 oz) package cream cheese
1 t vanilla
powdered sugar as needed (I used about 2 cups)

In a large bowl, blend butter, cream cheese and vanilla til smooth. Slowly mix in powdered sugar til desired frosting consistency is reached.

Taste and adjust as desired.

Easy Ham and Cheese Strata Recipe

2010-04-07T09:01:00.000-07:00

I decided that even though I couldn't be with my family today, I would still have our traditional Easter Sunday strata. I downsized the recipe to this smaller version.

2 slices bread (I used whole grain wheat), torn into small pieces
4 eggs
1/4 cup milk or half and half
1 t mustard powder
salt and freshly ground black pepper to taste
1/2 cup shredded sharp cheddar cheese
1/2 cup (4 oz) diced smoked ham

Spray an 8" square baking dish with cooking spray. Sprinkle bread in pan. Set aside.

In a medium bowl, whisk together eggs, milk or half and half and seasonings. Stir in cheese and meats.

Carefully pour over the top of the bread. Cover tightly with foil and refrigerate overnight.

Preheat oven to 350°.

Bake strata 35 minutes. Remove foil and bake til set, about 10 minutes more.

Let rest 5 minutes before slicing and serving.
Variations: Stir in sauteed onion or green pepper or stir in your favorite breakfast meats. Serve with diced tomato.

Shrimp Scampi over Angel Hair Pasta Recipe

2010-04-07T09:00:00.001-07:00

Not generally a shrimp eater, this wasn't too bad with the tiny shrimp. The only thing missing was some fresh herbs; parsley would have been a nice addition.

4 T butter, divided
4 T olive oil, divided
3 cloves garlic, minced
hot pepper flakes, to taste
1 lb mini shrimp, rinsed with cold water and drained well
sea salt and freshly ground black pepper to taste
1/2 cup dry white wine (I used Chardonnay)
juice from 1 fresh lemon
hot cooked Angel Hair pasta
freshly grated Parmesan blend cheese to serve

In a large frying pan over medium low heat, melt 2 T butter in 2 T oil. Infuse the garlic and hot pepper flakes about 1 minute.

Meanwhile, season the shrimp generously with salt and pepper. Add to the pan and cook 2 to 3 minutes. With a slotted spoon, remove the shrimp and garlic from the pan; set aside to keep warm.

Increase heat to high and add wine and lemon juice; bring to a boil. Reduce mixture for a few minutes.

Add remaining butter and oil. When the butter has melted, return the shrimp mixture to the pan and bring to a simmer.

I served the shrimp and sauce over the pasta, sprinkled with the cheese and with a thick slice of cheesy garlic Texas toast.

Mexican Style Deviled Eggs Recipe

2010-04-07T08:59:00.002-07:00

This appetizer recipe is usually one of the most popular that I make. I am reposting it for Easter 2010.
It is from my recipe box; I have no idea where it originated.

Feel free to add everything to your personal tastes.

12 hard boiled eggs
1/2 cup mayo
1/4 cup finely shredded cheddar cheese
2 T sliced pickled jalapeno peppers, minced
1 T green onion, minced
1 T cilantro, snipped
1 t mustard (use your favorite variety)
1/4 t ground cumin
salt to taste
chili powder for garnish
sprigs of cilantro for garnish

Cut the eggs in half lengthwise; carefully remove yolks to a small bowl. Mash egg yolks; stir in mayonnaise and the rest of the ingredients (except chili powder and sprigs of cilantro); stir to blend well.

Spoon or pipe yolk mixture evenly into egg white halves.

Garnish with chili powder and cilantro sprigs.

Refrigerate at least an hour before serving. If you can wait that long.

Rachael Ray's Chicken Sauce and Pasta Recipe

2010-04-07T08:59:00.000-07:00

I went heavy on the freshly grated nutmeg for this recipe, we both love it.

2-3 large boneless skinless chicken breasts
1/2 onion, chopped
2 bay leaves
olive oil
2 stalks celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
pinch dried rosemary
pinch dried thyme
pinch dried basil
freshly grated nutmeg, to taste
1/2 cup tomato puree
1/2 cup white wine
1/2 cup half and half or heavy cream
salt and pepper to taste
hot cooked pasta (I used spaghetti), with cooking liquid reserved
parmesan cheese for serving

Place chicken, onion and bay leaves in a Dutch oven or other pot with tight fitting lid. Add water just to cover chicken. Bring to a boil over high heat; reduce heat to medium low. Cover and poach chicken about 15 minutes.

Cool meat in pot; drain. Remove chicken from pan and shred or chop into small pieces. Discard bay leaves. Return chicken and onion to pot.

Meanwhile, heat a little oil in a large frying pan over medium heat. Add celery, carrot and cook about 10 minutes or til veggies soften. Stir in garlic, herbs and spices and cook a few seconds. Add tomatoes, wine and half and half and bring sauce to a boil. Simmer sauce about 10 minutes.

Add sauce to chicken and onion pot and heat through.

At this point, if mixture appears thick, add reserved pasta cooking liquid.

I served the spaghetti topped with sauce and sprinkled with cheese.

Mom's Three in One Dish Recipe (Ground Beef, Potato and Pea Casserole)

2010-04-07T08:57:00.003-07:00

My mom used to make this dish once in a while when we were kids, and boy, did I hate it! I always asked her to make me some without the peas.

This is my particular version, which doesn't have the tomato soup, which mom's version always used. I used a canned of diced tomatoes and one soup can of milk in place of the tomato soup. Mom would also make it in a crockpot, but I didn't start it on time for slow cooking.

I am not sure why it was called three in one dish.

1 lb ground beef
6 small potatoes, peeled and sliced
1 small (14.5 oz) can diced tomatoes, pureed
1 soup can milk
1 cup frozen peas
garlic and onion powder to taste (or your favorite seasonings)
salt and pepper to taste

In a Dutch oven, brown ground beef. Drain. Stir in remaining ingredients. Cover and simmer over medium low heat for about an hour, stirring occasionally.

Uncover and let sit 10 minutes before serving.

Redbook Magazine's Adobo Chicken Recipe

2010-04-07T08:57:00.001-07:00

What a yummy meal! I ended up not having quite enough olives though; more is always better when it comes to cooking with olives.

4 boneless skinless chicken thighs

1 t smoked paprika

about 1/2 t each: salt and pepper

olive oil

1/4 lb chorizo, sliced

1/2 onion, chopped

2 cloves garlic, chopped

1/2 cup sherry

1 small can (14.5 oz) fire roasted diced tomatoes

1 cup green olives, sliced

2 bay leaves

pinch thyme

In a small bowl, mix paprika and salt and pepper. Rub chicken with mixture.

Heat a little oil in a large cast iron skillet or frying pan over medium high heat. Brown chicken well; remove from pan and keep warm.

Stir in chorizo, onion, and garlic; sauté about 5 minutes, or til onion is softened.

Add sherry; bring to a simmer and cook for a few minutes. Stir in tomatoes, olives, bay leaves and thyme.

Return chicken to the pan and bring to a simmer; reduce heat to low. Cover and cook 35 minutes, stirring occasionally, til chicken is cooked through and sauce is thickened.

Remove bay leaves.

I served the chicken and sauce over couscous.

Slow Cooker Orange Pork Roast Recipe

2010-04-07T08:56:00.001-07:00

For this meal, I took an existing recipe I had for orange chicken and modified it a bit for a pork roast. It was absolutely delicious!

peanut or sesame oil

1 small pork roast, trimmed and cut into chunks

1/2 onion, chopped

3/4 cup orange juice

1/4 cup soy sauce

1/4 cup honey

1/4 cup water

1 T powdered mustard

1" fresh ginger, minced

2 cloves garlic, minced

2 T cornstarch mixed with 1/4 cup water (optional)

hot cooked white rice

steamed broccoli

Heat a Dutch oven drizzled with a little oil over medium high heat. Brown pork well. Stir in onion and cook for a few minutes.

Meanwhile, in a small bowl, whisk together remaining ingredients (except cornstarch slurry, rice and broccoli).

Add browned pork to slow cooker. Stir in orange sauce. Cook on high 3-4 hours, or low 6-7, or til pork is very tender.

If using cornstarch slurry, remove pork from slow cooker with a slotted spoon and set aside to keep warm. Whisk the cornstarch slurry into the slow cooker. Cook sauce til thickened. Stir pork back in to sauce and heat through.

I served the pork and sauce over the rice with a side of broccoli.

Dinner for Two: Redbook Magazine's Lemon Chicken with Couscous and Roasted Green Beans Recipe

2010-04-07T08:55:00.002-07:00

This recipe actually called for fish and asparagus, neither of which I can afford. I substituted the still affordable chicken breasts and frozen green beans. I sure wish it would have been asparagus.

2 boneless skinless chicken breasts
sea salt and freshly ground pepper
olive oil, divided
about 1/4 cup fresh lemon juice
4 T unsalted butter
1 cup couscous
1 cup frozen green beans
pinch dried thyme
lemon slices, optional

Heat oven to 400°.

Season chicken with salt and pepper. Heat about 2 T oil in a large frying pan over medium high heat til very hot. Add chicken and brown on both sides. With a slotted spoon, remove chicken and keep warm.

Add lemon juice (and a little water or broth if desired), scraping up browned bits. Simmer for a couple minutes, til sauce reduces. Taste and adjust for flavor. Return chicken to pan and heat through. Remove pan from heat and stir in butter.

Meanwhile, heat 1 T oil in a medium saucepan over medium heat; add couscous and, stirring constantly, toast about 2 minutes. Add 1 cup water, bring to a boil, remove from heat, cover and let sit 5 minutes. Fluff with a fork.

Add beans to a baking pan, drizzle with about 1 T of oil and sprinkle with thyme and salt and pepper. Roast 10 minutes or til crisp tender.

I served the chicken atop the couscous and drizzled with pan sauce alongside a scoop of green beans.

Serve with a lemon slice, if desired.

Hearty Lentil Soup II Recipe

2010-04-07T08:55:00.000-07:00

The whole point of this meal was to use up a package of spinach I had, but I forgot to stir it into the soup at the end. It sure would've been good in this.

olive oil
1/2 onion, chopped
handful baby carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 cup lentils
4-6 cups water
1 cup canned diced tomatoes
seasoned salt to taste (I used homemade)
salt and pepper to taste
1 potato, peeled and diced
2 generous handfuls fresh baby spinach

In a large soup pot over medium heat, drizzle a little oil. Saute onion, carrot and celery til softened, about five minutes. Stir in garlic.

Increase heat to high. Add water, tomatoes and seasonings. Cover and bring to a boil; reduce heat to medium low and simmer covered for 25 minutes, stirring occasionally and checking on water level.
Stir in potato; cover and simmer another 20 minutes.

Stir in spinach and simmer another 5 minutes, or til spinach is cooked.

I served the soup with a thick slice of my homemade buttermilk cornbread. The recipe for the cornbread can be found here: http://www.gather.com/viewArticle.action?articleId=281474977273678

Homemade Pastrami on Rye Sandwiches Recipe

2010-04-07T08:54:00.001-07:00

Well, last night's dinner was a bit of a flop. I tried a new method of steaming corned beef rather than slow cooking it, and the meat turned out pretty tough. Also, my bread didn't rise very well and was pretty coarse. The flavor of everything was excellent, however, so that went a long way to redeeming most of the meal.

I've had this recipe saved for a over a year; I have no idea where it originated. Which probably doesn't matter, since I will never steam another corned beef again.

2 T black peppercorns (I used Tellicherry)
1 T yellow mustard seeds
1 T whole coriander seeds, toasted
2 t whole allspice
2 bay leaves
1/4 t caraway seed
1 t garlic powder
1 t ground ginger
1 medium sized whole corned beef, rinsed and patted dry

Add whole spices and bay leaves to a food mill or grinder and coarsely grind. Add to a small bowl and mix with garlic powder and ginger. Press mixture over the entire surface of corned beef.

Fill a large soup pot, with a steam basket added, with water to about 1 inch below the level of the steam basket. Bring to a boil and reduce heat to medium low. Add the beef to the basket; cover and steam til fork tender, about 4 hours. Note: Continue to add water as needed to ensure water doesn't cook off.

Transfer the beef from the pot to a cutting surface. Cover and let meat rest for at least 15 minutes before slicing into thin slices.

I serve the beef atop the rye with grainy mustard, and for Matt, fried onions, along with a dill pickle. Due to how the meat and bread turned out, the sandwiches were served more "knife and fork" style.

Blackened Sirloin Pork Chops and Sassy Cat's Scalloped Potatoes Recipe

2010-04-07T08:53:00.002-07:00

The chops were easy, and Sassy Cat's potatoes were put on my menu as soon as I saw them.

I had actually planned to grill the chops, but cold weather settled in to this neck of the woods so I ended up blackening them and cooking them in a super hot cast iron skillet. I always use my homemade version of Emeril's "Essence" for this. It's much cheaper and has far less salt than his version.

For Sassy Cat's potatoes, I made a couple variations. I added extra soup to make them "soupier" and stirred in some Velveeta cheese near the end. Everything else was left pretty much the same. Why mess with such simple greatness?

Sassy Cat's original easy scalloped potato recipe can be found here:
http://www.gather.com/viewArticle.action?articleId=281474978090211

Mexican Mini Meatloaf Recipe

2010-04-07T08:53:00.000-07:00

A spicy Mexican style meatloaf for one, filled with chiles!

Since I had 1/2 can of green chiles left, I mixed those with some sour cream and used that to serve with the meatloaf. Delicious!

Next time, I will add a draining step to the finished loaf. The beef I used ended up rather greasy.

canola or vegetable oil
1/4 onion, minced
1 garlic clove, minced
1/2 lb ground beef
1/2 small can chopped green chiles
1/2 cup shredded Mexican blend cheese, divided
1/2 cup salsa, divided (I used my homemade habanero salsa)
1/4 cup corn tortillas chips, crushed
1 egg, beaten
1/4 t each: chili powder, ground cumin, Mexican oregano
salt and pepper

Preheat oven to 350°.

Saute onion in scant oil in a frying pan over medium heat til onion softens, about 5 minutes. Stir in garlic and cook a few more seconds. Remove from heat and cool completely.

In a large bowl, mix beef with onion and garlic and remaining ingredients, using 1/4 cup each of salsa and cheese. Place in mini loaf pan; drizzle with remaining 1/4 cup salsa. Bake 45 to 50 minutes or til beef is thoroughly cooked.

Sprinkle with remaining 1/4 cup cheese and bake another 5 minutes. Let stand 10 minutes before slicing.

I served the meatloaf with green chile sour cream and additional habanero salsa.

What's the Bzz? Starbucks Pike Place Roast and Cafe Verona Coffees

2010-04-07T08:52:00.001-07:00

I was pretty excited about this particular Bzz campaign. I've been a coffee drinker all of my adult life and really thought I could do this report particular justice. I've drank bought and coffee at all levels: high end beans you grind yourself, middle of the road grinds, store brands and even generic. I've pretty much had it all.

I was sorely mistaken about this being easy to write up. How do you put into words coffee aroma, taste and flavor and other essential elements to a good cup of joe?

From the Bzz materials:
Pike Place Roast: "a smooth, round finish and subtle flavors of cocoa and toasted nuts...", the perfect every day coffee.

Pike Place Roast was a fantastic cup of coffee. It was smooth, not bitter at all. I certainly didn't detect any cocoa or toasted nuts though. I served my cup with a splash of half and half and it was the perfect blend.
The aroma upon first opening the bag was heavenly, just like a good coffee should be!

I give PPR 4 out of 5 mugs. The only negative I found was that it was ground a bit too fine for my tastes and a lot of the grind was left in the coffee pot. I won't drink this. I ended up wasting a fair bit of coffee with this particular roast. While this was great coffee, I wouldn't buy it.

Cafe Verona: "a dark cocoa texture and a roasty sweetness."

Cafe Verona was rather unpleasant to drink. While it mellowed as I drank it, it started out quite bitter.
The aroma when opening the bag reminded me of burnt marshmallows and was almost repellent.
Cafe Verona was also ground too finely for my tastes and a lot of the final brew ended up wasted.

I give CV 2 out of 5 mugs. It did mellow enough to be drinkable, but it isn't a variety of coffee I would ever buy.

While one of the more challenging campaigns I've ever had to express, it was also one of the most enjoyable. It's been a while since I've gotten to enjoy a really good cup of coffee, one provided by the Pike Place Roast variety.

Easy Ground Beef and Cabbage Soup Recipe

2010-04-07T08:51:00.002-07:00

What a great recipe to use up the last of my cabbage.

1/2 lb ground beef
1/4 onion, chopped
2 stalks celery, chopped
1 small (14.5 oz) can diced tomatoes
1 can beef broth
1/4 head cabbage, chopped
about 1/2 t each: garlic powder, marjoram, rubbed
salt and pepper to taste
dilly sour cream to serve (sour cream plus a little dried dill to taste)

In a Dutch oven or soup pot over medium heat, brown ground beef; drain. Stir in onion and celery and cook another 5 minutes or so.

Increase heat to high and add remaining ingredients except dilly sour cream. Bring to boil; reduce heat to medium low and simmer 35 minutes or til cabbage is crisp tender. If you like a softer cabbage, you can cook this up to an hour (or even longer) if desired.

I served the soup with a cheddar biscuit.

The Kitchen Bible's Cocido (Spanish Stew)

2010-04-07T08:51:00.000-07:00

The other day, while looking through my cookbook The Kitchen Bible, I came across this recipe. It sounded so good, I just had to make it. I didn't have all of the meats called for, or didn't want to add them, but the stew still turned out delicious.

I made some of those particular meats optional.

6 slices bacon, chopped
1 onion, chopped
1 lb boneless skinless chicken thighs
1/2 lb beef chuck, cut into chunks (optional)
4 pork spare ribs, cut into ribs (optional)
1 chorizo link, sliced
2 cloves garlic, chopped
1 1/2 cups dry white wine (I used chardonnay)
1 ham bone
1/2 cup dried garbanzo beans, soaked overnight and drained
1 carrot, chopped
1 bay leaf
1/4 head cabbage, chopped
2 potatoes, peeled and quartered

Heat a Dutch oven or large soup pot over medium heat. Add bacon and cook til fat renders. Stir in onion and cook about 5 minutes. Stir in meats that you chose to use, and brown. If needed, do this in batches.
Stir in garlic and cook another minute. Add wine and cook 3 minutes.

Increase heat to high and add ham bone, beans, carrot and bay leaf. Cover with water. Bring to a boil.

Cover; reduce heat to medium low and simmer mixture about 1 1/2 hours. (Note: keep an eye on the water level, adding more as needed).

Stir in cabbage and potato. Continue to simmer another 30 minutes, or til beans, cabbage and potato are tender.
Remove ham bone and bay leaf and serve.

Pasta with Chicken and Broccoli Recipe

2010-04-07T08:50:00.001-07:00

This didn't turn out as saucy and creamy as I would have liked. I think I added in too much pasta. This is one of the occasional drawbacks of not measuring.

olive oil

1 lb chicken breast tenderloin strips

1/4 onion, minced

2 cloves garlic, minced

1/2 t dried basil, rubbed

1/2 t dried oregano, rubbed

1 1/2 cups frozen broccoli florets

1 cup canned diced tomatoes

1/2 cup heavy cream

salt and ground pepper to taste

2 cups pasta, cooked according to package and drained (reserve about 1/4 cup cooking liquid as necessary), returned to hot cooking pot (I used Vermicelli)

freshly grated Parmesan blend cheese

Heat oil in a large deep frying pan over medium heat. Saute onion about 5 minutes. Add chicken, basil and oregano and cook another 5 minutes or so, or til chicken is starting to brown.

Stir in broccoli, tomatoes, cream, and salt and pepper. Bring to a simmer; reduce heat to medium low. Simmer about 10 minutes or til broccoli is cooked and sauce is slightly thickened.

Toss chicken and sauce mixture with hot pasta.

I served the pasta garnished with cheese.

Southern Food's Slow Roasted Pulled Pork on Homemade Kaiser Rolls Recipe

2010-04-07T08:49:00.001-07:00

Low and slow was the name of this game.

I really liked the unusual flavor in the sauce, due to the addition of the cinnamon and nutmeg in the barbecue sauce.

Measurements are approximate.

1 small pork roast, trimmed of some excess fat
1/2 cup water
1/4 cup ketchup
2 T cider vinegar
2 T chili powder
1 t brown sugar
1/2 t salt and black pepper
1/2 t celery seed
pinch ground cinnamon
pinch ground nutmeg
liquid smoke, to taste
hot sauce, to taste
cider vinegar and hot sauce to finish, to taste

Preheat oven to 325°.

In a Dutch oven, brown pork on all sides; place in a small baking pan.

Meanwhile, mix the next 11 ingredients in a small saucepan and bring to a boil. Pour over pork and cover tightly with foil.

Bake about 4 hours, or til roast is very tender. (The baking time will depend on the size of the roast. After 4 hours, my roast was falling apart).

Remove pan from oven and add a little cider vinegar and hot sauce to pork. Mix everything with pan drippings. Shred as desired. Taste and adjust as desired.

I served the pork on warm Kaiser rolls with a side of coleslaw.

The recipe for the homemade Kaiser rolls can be found here: http://www.gather.com/viewArticle.action?articleId=281474978118066

Taste of Home's Kaiser Rolls Recipe

2010-04-07T08:48:00.003-07:00

Thank you to David W. who found this recipe for me.

Since I didn't have the full six cups of flour the original called for, I cut the recipe in half. I also used my bread machine to make the dough, saving a lot of work for me.

The rolls turned out just perfect!

2 1/4 t (1 pkg) active dry yeast
1 cup warm water, divided
2 T sugar, divided
3 T canola oil
1 t salt
3 cups flour
1 egg white
1 t cold water
poppy seeds

In bowl of bread machine, dissolve yeast in 1/4 cup warm water; let rest 10 minutes or til frothy. Add 1/2 T sugar; let stand another 5 minutes.

Add the oil, salt, remaining warm water, sugar and flour. Process on dough cycle. Keep an eye on dough for first few minutes. If dough appears dry, add a bit more water. If dough appears too wet, add more flour.

Remove dough from bread machine and turn out onto a lightly floured surface; divide into 8 pieces. Shape each into a ball. Place about 2 inches apart on a large baking sheet that has been sprayed with cooking spray. Cover and let rise til doubled, about 1 hour.

Preheat oven to 400°.

Beat egg white and cold water; brush over rolls. With scissors, cut a 1/4 inch deep cross on tops of rolls. Sprinkle with poppy seeds.

Bake 15-20 minutes or til golden brown. Remove rolls from pans to wire racks to cool.

Slice in half before filling.

Epicurious Chickpea Stew with Fresh Spinach Recipe

2010-04-07T08:48:00.001-07:00

It was that time of the week: healthy meal time!

This was excellent! If you can, use the ghee and don't make any substitutions; the flavor is so much better this way.

about 2 T ghee
1/2 onion, chopped
1 t ground cumin
1 t ground coriander
1 t ground turmeric
1 1/2 cups dried chickpeas, soaked overnight and drained
about 3 cups water
1 small (14.5 oz) can diced tomatoes
sea salt to taste and freshly ground black pepper to taste
couple generous handfuls baby spinach leaves
garam masala to taste (I used about 1/2 t)
hot cooked brown rice
plain yogurt

In a Dutch oven, heat ghee over medium high heat. Saute onion til just golden brown. Stir in spices.
Increase heat to high. Add chickpeas and water and bring to a boil. Reduce heat to medium low; cover and simmer about 1 1/2 hours. (Keep an eye on the water level, adding more water as needed).

Stir in tomatoes and salt and pepper. Simmer another 1/2 hour, or til chickpeas are tender.

Stir in spinach and garam masala. Remove from heat and let sit 5 minutes or til spinach is wilted. Taste and adjust as desired.

I served the stew with a dollop of rice and yogurt.

Allrecipes' Shredded Roast Beef Burritos Recipe

2010-04-07T08:47:00.001-07:00

This recipe came in my newsletter and it got added to the menu right away.

These were delicious, although next time I think I would stuff some Mexican rice in them.

canola or vegetable oil
1 small beef roast, trimmed and cut into chunks
1/2 onion, chopped
3-4 cloves garlic, minced
1 small can (14.5 oz) diced tomatoes
1 small (4 oz) can diced green chiles
1 1/2 T chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 1/2 t onion powder
4 burrito size (extra large) flour tortillas, warmed
1 cup shredded Mexican blend cheese
1 cup shredded lettuce

Heat a little oil in a Dutch oven over medium high heat. Brown roast beef chunks.

Stir in the onion and cook about 5 minutes. Stir in the garlic. Mix in tomatoes, chiles and spices. Bring the mixture to a boil.

Add mixture to a slow cooker. Cover and cook over high heat 3-4 hours, or low 6-7 hours, or til meat is very tender. With a slotted spoon, remove meat from juices in cooker and set aside. At this point, you can shred the meat, but I found it wasn't even necessary as the meat was so tender it didn't even need it.

Place tortillas on a flat work surface. Add beef mixture to the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.

At this point, I stuck them in the microwave to heat for a few seconds, but that is optional.

I served the burritos with salsa.

Shame on You, Del Monte

2010-04-07T08:46:00.001-07:00

A couple of months ago, Gather ran a promotion in which they were giving away coupons for free cans of Del Monte products, your choice.

I started searching through the canned goods at a local supermarket the other day, concentrating on the tomato products. I am generally not fond of either canned vegetables like peas or corn or canned fruits.

Well, to my complete surprise, many of Del Monte's canned tomato products contain HIGH FRUCTOSE CORN SYRUP! Is there any reason whatsoever that this cheap filler needs to be added to canned tomatoes? Oh yes, I can think of one: increased profits for Del Monte Corporation. Needless to say, I quickly returned the can of tomatoes to the shelf.

After several more minutes of searching, I finally did find a canned product that met my needs. And I was quite surprised to find that it did. Del Monte makes a canned fruit salad with pineapple chunks and papaya in passionfruit juice. It was excellent! The fruit tasted very fresh and tart.
Del Monte's Fruit Salad in Passionfruit Juice:
Overall, however, nothing can redeem Del Monte in my eyes. For one, their products are almost twice as much as the store brands (and the Kroger and Meijer store brands in my area are just as good as any national brand). Secondly, adding cheap fillers to products always results in my decreased respect for a company. I consider myself an educated consumer and I will not be duped by companies that add this (or any other unnecessary "additive") to their products.

Buyer beware.

Thai Chicken Curry with Spinach Recipe

2010-04-07T08:45:00.001-07:00

I got the idea for this curry from a comment made on a recipe from The Splendid Table newsletter, in which they mention making a green curry with cilantro and coconut milk. I had plenty of chicken and spinach on hand as well, so I added that to make the dish really hearty. It was most excellent!

canola oil
1/4 onion, sliced thinly
1 jalapeno, minced
2 cloves garlic, minced
1" fresh ginger, minced
1 t cumin
1 t coriander
1 lb boneless, skinless chicken breasts, cut into thin strips
1 (14 oz) can unsweetened coconut milk
1 1/2 cups chicken broth
2 T fish sauce, or to taste
sea salt to taste
couple handfuls fresh baby spinach leaves
fresh lime juice to taste
handful fresh cilantro leaves
hot cooked white rice

Heat a large saucepan over medium heat and add a little oil. Saute the onion and jalapenos for a few minutes to soften. Stir in garlic, ginger and spices and cook another minute or so.

Add coconut milk, chicken broth, fish sauce and salt and bring to a simmer. Add chicken. Stir together and simmer over medium low heat for 10 minutes.

Stir in spinach and cook another 5 minutes, or til spinach wilts.

Remove from heat and stir in lime juice and and cilantro.

I served the curry with white rice.

Slow Cooker Cuban Style Pork and Black Bean Stew

2010-04-07T08:44:00.001-07:00

This is probably the best this dish has ever turned out for me. The flavor was excellent!

canola or vegetable oil
1 small pork roast, trimmed and cut into chunks
1 onion chopped
3-4 garlic cloves, chopped
1 T Adobo seasoning (I used my homemade)
1 t each: oregano and cumin
4 cups water
1 cup dried black beans
fresh lime juice to taste
fresh cilantro leaves, snipped, to serve

Heat a large soup pot or Dutch oven over medium high heat. Add a little oil.

Add pork chunks and brown. Stir in onion and cook about 5 minutes. Stir in garlic, Adobo and spices, and cook another minute or so.

Increase heat to high and add water and beans; bring to a simmer.

Carefully add mixture to a slow cooker. Cover and cook on high 1 hour. Reduce heat to low and cook on low 4 hours, or til beans are tender. Stir in lime juice. Taste and adjust as desired.

I served the stew with cilantro (with mine having a dollop or two of The Flying Scotsman Habanero Hot Sauce). That sauce is posted here: http://www.gather.com/viewImage.action?fileId=3096224746274458

Easy Cajun Chicken Pasta For One Recipe

2010-04-07T08:43:00.001-07:00

Kroger had chicken breast tenderloins on sale this week, and they really come in handy for a dish like this. I didn't have to do any cutting of raw chicken.

vegetable oil
1/4 onion, chopped
4 chicken breast tenderloins, (or one breast, cut into strips)
2 t cajun seasoning, divided (I used homemade)
1/2 cup canned diced tomatoes
1 jarred roasted red pepper, drained and chopped
splash heavy cream
splash dry white wine (I used Chardonnay)
hot cooked pasta (I used Vermicelli)
freshly grated parmesan (optional)

In a large frying pan over medium heat oil til hot. Saute onion til softened, about 5 minutes. With a slotted spoon, remove onion from pan and set aside.

Add more oil to pan if desired.

Meanwhile, sprinkle chicken liberally with Cajun seasoning. Cook chicken til just golden brown on each side. Remove from pan and set aside to keep warm.

Add onions back to pan along with seasoning, tomato, red pepper and wine; simmer 5 minutes.

Add cream and bring back to a simmer.

Add chicken back to pan; heat through.

I served the chicken and sauce atop the pasta and garnished with Parmesan cheese.

Easy Ground Beef Wet Burrito for One Recipe

2010-03-13T08:18:00.002-08:00

This is what I whipped up for dinner last night, for just me. Had I been thinking, however, I would have made extra. Then I would have had leftovers. These things reheat really well and taste awesome the next day.

Measurements are approximate, I just winged this one.

about 1/2 lb ground beef
spice blend: chili powder, garlic powder, onion powder and Mexican oregano, and salt and ground black pepper to taste
about 1/4-1/3 cup water
about 1/2 cup shredded Mexican blend cheese, divided
handful shredded lettuce
1 extra large burrito size flour tortilla, lightly warmed
1/2 small can enchilada sauce

Preheat oven to 350°.

In a large frying pan over medium heat, brown ground beef; drain well. Return to pan and add spices. Stir in water, and simmer for 10 minutes or so, or til liquid is cooked off. Remove beef mixture from heat to cool slightly.

Mix beef mixture with half of cheese and lettuce. Lay warmed tortilla out on a flat surface and add beef mixture. Fold sides of burrito in, then roll up. Place burrito seam side down in a small baking pan or dish. Drizzle with enchilada sauce, making sure entire tortilla is covered. Sprinkle top with remaining cheese.

Bake 20 minutes til cheese is melted and sauce is bubbling and hot.

I served the burrito with my new Laughing Bull hot sauce from Marlboro. It added nice medium heat, but not much flavor.

Sausage, Roasted Red Pepper and Provolone Calzone

2010-03-13T08:18:00.000-08:00

Easy and so good, especially with the provolone cheese.

1 recipe pizza dough (I used homemade)
6 oz pkg provolone cheese slices
1/4 lb cooked sausage, drained
2 roasted red peppers, well drained
sliced green olives
sliced pickled jalapenos
melted garlic butter
homemade chunky tomato sauce to serve

Preheat oven and pizza stone (if you have one) to 450°.

Load up half the dough with half of cheese slices, sausage and red peppers and top with remaining cheese.

I put green olives on Matt's portion and jalapenos on mine.

Fold dough and seal. Cut a few vents in the top. Brush with garlic butter.

Bake calzone 15 minutes or til golden brown and bubbling.

I served the calzone with chunky tomato sauce.

Nabisco's Yogurt Flavored Pretzels- A Review

2010-03-13T08:17:00.001-08:00

If there is one thing I should have learned with Gather food giveaways, it's that I should really pay more attention to ingredients in the products.

Ingredients in the Yogurt Flavored Pretzels (from the Nabisco web site): YOGURT FLAVORED COATING (SUGAR, PALM KERNEL OIL, MILK, YOGURT POWDER [CULTURED WHEY PROTEIN CONCENTRATE, CULTURED SKIM MILK, YOGURT CULTURES], COLOR ADDED, SOY LECITHIN, SALT), UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2]], FOLIC ACID), SALT, CORN AND/OR CANOLA AND/OR COTTONSEED AND/OR SOYBEAN OIL, CORN SYRUP, BAKING SODA, YEAST. CONTAINS: MILK, SOY, WHEAT.

Based on this, I was really prepared not to like the pretzels, however, they were actually quite tasty. They had a good salty to sweet flavor ratio and the texture was perfect: creamy on the outside and crispy on the inside.

Would I buy them? No. Not even with a coupon or while on sale. That is, unless Nabisco figures out a way to make these with some semblance of real yogurt.

I would give them 2 out of 5 active yogurts.
For the original post, click here:
http://livingdeliciously.gather.com/viewArticle.action?grpId=3659174697248535&articleId=281474978016109

Allrecipes' Chili Dogs Recipe

2010-03-13T08:16:00.002-08:00

This is my version of Allrecipes heavenly hot dog sauce. I posted the link to the recipe the other day. It can be found here: http://www.gather.com/viewArticle.action?articleId=281474978075394

These were REALLY good, but the fat content in this meal must have been off the chart!

1 lb ground beef

1/2 cup beef broth

1/2 cup tomato sauce

1/3 cup ketchup

1/3 cup regular mustard

1 T chili powder

1 t onion powder

1 t salt

1/2 t ground black pepper

hot pepper flakes or cayenne pepper to taste

Brown ground beef. Stir in remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer, 1- 1 1/2 hours. Taste and adjust half way through if desired.

I served the sauce over hot dogs in homemade buns, topped with shredded Velveeta, pickled jalapenos and mustard with a side of homemade macaroni and cheese.

Southwestern Vegetable Soup

2010-03-13T08:16:00.000-08:00

I've had this recipe almost a year, and I can't believe it's taken me this long to finally make it for dinner! I can't recall where I found it.

Yummalicious!

oil
1/2 red onion, minced
1 clove garlic, minced
4 cups chicken or vegetable broth
1 small (15 oz) can diced tomatoes
1 cup frozen corn
1 cup frozen green beans
1/2 cup tomato sauce
1/4 cup dried pinto beans, cooked and drained
1 small can diced green chilies
2 T Southwest seasoning (I used homemade) or to to taste
crushed tortilla chips
shredded co jack cheese

In a large soup pot heat a little oil over medium heat. Saute onion til softened, about 5 minutes. Stir in garlic and cook another minute or so.

Add remaining ingredients (except chips and cheese) to the pot and increase heat to high.

Bring to a quick simmer; cover and reduce heat to medium low. Simmer soup for 20-30 minutes, stirring occasionally.

I served the soup topped with chips and cheese.

Southwest Seasoning Recipe

2010-03-13T08:15:00.001-08:00

I use this delicious blend on many recipes, most recently in the southwest vegetable soup I made tonight.

Feel free to adjust ingredients to your particular tastes.

2 T chili powder (use your favorite variety. I like regular for this recipe)
2 T paprika (use your favorite variety. I like smoked for this recipe)
1 T ground coriander
1 T dried oregano
1/2 T salt (I used sea salt)
2 t ground cumin
1 t garlic powder
1 t onion powder
1 t mustard powder
1 t black pepper
1/2 t cayenne pepper

Mix spices in a container with a tightly fitting lid or cover.

Black Bean and Roasted Red Pepper Soup Recipe

2010-03-13T08:14:00.002-08:00

What a flavorful (not to mention healthy) soup! Of course, I had to spice it up a bit by serving it with some homemade habanero sauce.

1 cup dried black beans, soaked overnight and drained
1 red onion, chopped
2 cloves garlic, chopped
2 cups chicken or vegetable broth
1 jarred roasted red pepper, drained lightly and chopped
1 jalapeno, chopped
1 t ground cumin
1 t ground coriander
1/2 t dried oregano
salt and ground ancho chile powder to taste
sour cream or plain yogurt

Add beans to a soup pot and cover with water to about 1" above the beans. Add onion and garlic to pot. Cover and cook beans about 1 1/2 hours over medium low heat, checking occasionally to ensure enough water remains in pot.

Stir in red pepper, jalapeno and spices. Cover and continue to cook for another 30 minutes or til beans are tender. Taste and adjust as desired.

I served the soup with a dollop of yogurt stirred in.

Shape Magazine's Barley Cauliflower Soup Recipe

2010-03-13T08:14:00.000-08:00

I had never thought of pairing barley and cauliflower before until I saw this recipe in my Shape magazine, nor had I though of this particular combination of herbs and spices. It was great soup!

If you prefer thicker soup, either decrease the amount of broth or increase the amount of barley added.

olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1/2 t cinnamon
1/2 t dried thyme, rubbed
1 bay leaf
salt and ground black pepper to taste
4 cups chicken or vegetable broth
1/4 cup pearl barley
1 small (15 oz) can diced tomatoes
1/2 head cauliflower, broken into florets

In a Dutch oven over medium heat, saute onion til softened, about 5 minutes. Stir in garlic and cook another minute or so. Stir in herbs and spices.

Increase heat to high; add broth and barley. Bring to a boil. Reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally.

Stir in tomatoes and cauliflower; recover and simmer another 15 minutes, or til barley and cauliflower are tender. Taste and adjust as desired. Remove bay leaf.

I served the soup with a slice of homemade buttermilk cornbread.

Spaghetti with Easy Sausage and Roasted Red Pepper Sauce Recipe

2010-03-13T08:13:00.002-08:00

This was SO good! Next time, however, I will definitely add more roasted red pepper.

1/2 lb Italian sausage
2 cloves garlic, minced
1 small (15 oz) can crushed tomatoes
1 jarred roasted red pepper, drained and chopped
sugar, salt and pepper to taste
splash of heavy cream

In a large frying pan brown and crumble sausage; drain and return to pan.

Stir in garlic and cook another minute or so. Stir in tomatoes, red pepper, sugar and salt and pepper and simmer about 15-20 minutes, stirring often.

Stir in cream and heat through. Taste and adjust as desired.

I served the sauce over spaghetti alongside a thick slice of cheesy Texas toast.

Risa G.'s Tuscan Chicken Thighs Recipe

2010-03-13T08:13:00.000-08:00

These turned out really well. They had excellent flavor for being such a simple dish.

olive oil
sea salt and freshly ground black pepper to taste
4 boneless skinless chicken thighs
2 cloves garlic, minced
1 T fresh lemon juice
1 t grated lemon zest
1 t dried rosemary, rubbed (or your favorite herb blend)
1/2 cup diced canned tomatoes, lightly drained

Preheat oven to 375°.

Arrange the chicken pieces in a baking pan. Drizzle with oil and sprinkle generously with salt and pepper. Sprinkle with garlic, drizzle with juice, and sprinkle with lemon zest and rosemary. Roast 30 minutes. Top each piece of chicken with about 1/4 cup tomatoes. Roast another 15 minutes or til chicken is cooked through.

I served the chicken atop spaghetti that had been tossed with a little olive oil. Everything was garnished with freshly grated parmesan blend cheese.
Risa's original recipe can be found here:
http://www.gather.com/viewArticle.action?articleId=281474978066197

Two Hummus Recipes

2010-03-13T08:12:00.001-08:00

While I was planning this light meal, Rob Appell came to mind. I could hear him saying to me "this is IT? You can't get filled up on THIS!"

Well, this was actually quite filling and delicious. Rob, I wish you would have been here to razz me about it.

Measurements are approximate. I just cooked up a big pot of chickpeas and added a little of this and a little of that to each style.

Plain
2 cups cooked chickpeas, plus cooking liquid
1/4 cup tahini
2 T fresh lemon juice
1 clove garlic, peeled
1 t sea salt
olive oil
paprika (optional)

Combine first 5 ingredients in a blender or food processor til just combined. While running, blend in olive oil til mixture is smooth. If mixture appears dry, add a little cooking liquid til mixture is just the right consistency.

Scoop hummus onto a serving plate or into a bowl and sprinkle with paprika. (At this point I refrigerated the hummus for an hour for the flavors to blend).

Roasted Red Pepper Feta
2 cups cooked chickpeas, plus cooking liquid
1 jarred roasted red pepper, drained
1/4 cup crumbled feta cheese
2 T fresh lemon juice
1 clove garlic, peeled
1 t sea salt
olive oil

Combine first 6 ingredients in a blender or food processor til just combined. While running, blend in olive oil til mixture is smooth. If mixture appears dry, add a little cooking liquid til mixture is just the right consistency. (At this point I refrigerated the hummus for an hour for the flavors to blend).

I served the hummus with homemade pita bread triangles.

Allrecipes' Hamburger Patties with Onions and Gravy

2010-03-13T08:11:00.001-08:00

My original plan was to serve these over mashed potatoes, but I ran out of potatoes the other day. I substituted egg noodles, which I think ended up as an even better idea.

1 lb ground beef
1 egg
1/4 cup cracker or bread crumbs
1 t Worcestershire sauce
1/2 t seasoned salt (I used homemade)
1/2 t onion powder
1/2 t garlic powder
1/8 t ground black pepper
vegetable oil
1 thinly sliced onion (I used red)
2 T flour
1 cup beef broth
1 T cooking sherry
seasoned salt to taste (I used homemade)

In a large bowl, mix beef, egg, crumbs, pepper, salt, onion and garlic powders and Worcestershire sauce. Shape into patties (size is to your preference. I made 3).

Heat a little oil in a large frying pan over medium heat. Fry the patties and onion til patties are nicely browned on both sides. With a slotted spoon, carefully remove beef patties to a plate; cover and keep warm.

Sprinkle flour over onions and drippings. Whisk in flour, scraping up browned bits from pan. Whisk in broth and sherry. Season to taste with seasoned salt.

Reduce heat to medium low and simmer for about 5 minutes, or til gravy is nice and thick. Return patties to pan; cover and simmer for another 15 minutes.

I served the patties and gravy over egg noodles alongside a scoop of corn.

http://allrecipes.com/Recipe/Hamburger-Steak-with-Onions-and-Gravy/Detail.aspx?ms=1&prop25=31287442&prop26=DailyDish&prop27=2010-02-03&prop28=DailyRecipe&prop29=FullRecipe&me=1

Food and Wine's Thai Style Cornish Hen and Cauliflower Soup

2010-03-13T08:10:00.002-08:00

This soup was absolutely incredible! I would make this one again. And again.

1 t dried peppercorns green (I used Tellicherry since that was what I had on hand)
1 Cornish hen
water (plus a couple chicken bouillon cubes) to cover
1 red onion, chopped
3 garlic cloves, minced
2 1" pieces fresh ginger, minced and divided
hot pepper flakes to taste
salt to taste
1/2 head cauliflower, broken into florets
1/2 cup cilantro, chopped
2 T Thai fish sauce
2 lemongrass stalks, inner white bulb only, cut into strips and smashed (optional. I can't find it here)
1 t ground turmeric
juice from 1 fresh lime plus 1 t finely grated lime zest
cooked white rice for serving

In a small frying pan, toast peppercorns over moderately high heat til fragrant, about 30 seconds. Transfer to a spice grinder or food mill and cool completely; coarsely grind.

Add hen to a large soup pot and cover with water and bouillon cubes. Add ground peppercorns, onion, garlic, half of ginger, hot pepper flakes and salt. Cover and simmer over medium low heat 1 1/2-2 hours or til hen is very tender and falling apart. Carefully remove from pot and discard bones, gristle and fat. Return meat to pot.

Add remaining ingredients to pot (except rice) and heat through.

I served the soup with a dollop of rice.