Saturday, December 6, 2008

Muli-layered Party dip

You'll Need:

  • 16 oz. can refried beans
  • 1 C grated cheddar or Monterey Jack cheese
  • 1/3 C black ripe olives, sliced, pitted, and drained
  • 1 large tomato, chopped
  • 1 C sour cream
  • 1 C guacamole
  • 1 C salsa
  • tortilla chips

Using a 10-inch glass pie plate or baking dish, spread the refried beans over the bottom of the dish.

Make a layer for the cheese, followed by the olives, then the tomato, then sour cream, guacamole, and top with salsa.

Cover and chill for at least 30 minutes before serving.

Friday, December 5, 2008

Chicken with 40 cloves of garlic (Poulet Aux Quarante Gousses d'Ail)

Dishes like chicken unfairly become stamped as pedestrian due to simple over-exposure. This baked chicken graces our table almost every week, to the point of it becoming ho hum at home. But I’m reminded of how good it is if someone happens by in time to catch a whiff flowing from the oven. Baking it with foil over it, simmering it its juices combined with herbs and a nice dry sherry can be compelling, even to the over-exposed like me.

  • 1 medium whole chicken
  • 2 Tbsp olive oil
  • 1 tsp salt
  • Several turns of a pepper grinder
  • 10 cloves garlic, peeled and crushed
  • 2 bay leaves
  • 3 sage leaves
  • 1 respectable rosemary sprig
  • ½ cup dry sherry

Remove giblets, rinse, and set into foil-lined baking dish

Apply oil over bird, followed by salt and pepper

Litter the bottom of the pan with the sage, bay, rosemary, and pour in the sherry.

To Bake cover the chicken over with aluminum foil and bake at 400 for 75 minutes

Uncover and brown until crispy on the top and the juices run clear.

Monday, December 1, 2008


This is basically a dessert in a glass. It is very rich and should be served in small portions.

You'll Need:
  • 4 ½ cups whipping cream
  • 4 ½ cups whole milk
  • 18 large egg yolks
  • 1 ½ cups sugar
  • 2 ¼ teaspoons ground nutmeg
  • 1 cup (about) bourbon (optional)
  • ½ cup (about) dark rum (optional)
  • Additional ground nutmeg for garnish


Bring cream and whole milk to simmer in large pot.

Whisk yolks and sugar in large bowl.

Gradually whisk in half of hot cream mixture.

Return mixture to pot.

Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

Strain into bowl.

Stir in 2 ¼ teaspoons nutmeg.

Cool slightly.

Chill. (Can be made 1 day ahead. Keep chilled.)

Mix in bourbon and rum to taste. (optional)

Divide eggnog among glasses or cups.

Sprinkle with additional nutmeg.

Tuesday, November 25, 2008

Apple Pie

Time to the Table: 90 minutes
Yield: 1 pie

You’ll Need:

  • 1 five pound bag Granny Smith apples, peeled, cored, and sliced into ½ inch wedges
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup sugar
  • 2 tablespoons unsalted butter
  • 2 piecrusts (see Flaky Pie Crust Recipe)


In a large mixing bowl add apples with the cinnamon, nutmeg and sugar.

Play with the thickness of the apples, depending on how chunky you like your pieces.

Thoroughly mix until all apple chunks are coated.

Lay the piecrust into the pie dish and pour in the apple filling.

Press the apples down, smooth it out, lick your fingers, and then dot with a few small pats of butter.

Set the second crust ovefr the top and pinch the edges down or mash them with a fork.

Go crazy here, and make whatever decorations you like.

Put small vertical slits into the main part of the crust to allow some ventilation.

Before Baking:

Tear off four- inch long strips of aluminum foil.

Place them around the edges to prevent them from burning.

You will need to pinch the two ends of the aluminum sheets together.

Then put your creation into the oven at 350F for 30 minutes.

Remove the foil and return the pie for 15 minutes more to brown.

Play with your food!

I always use Granny Smith apples because I love that edgy tartness they give. They are also a good firm variety that stands up to baking well, but any type you like will work.

For Dutch Apple Pie, add 1/4 cup of cream to the apples prior to baking.

And for Christmas, add cranberries and walnuts, about 2 tablespoons each.

Monday, November 24, 2008

Golden Roast Turkey

You’ll Need:
  • 16 pound turkey
  • 1 cup butter
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


Remove giblets and neck from turkey: wash and set aside

Wash turkey thoroughly inside and out.

Pat dry with towels.

Remove any excess fat.

Prepare your choice of dressing.

Preheat oven to 325 F

Spoon some of dressing into neck cavity of turkey.

Bring skin of neck over back; fasten with poultry pin.

Spoon remaining dressing into body cavity; do not pack.

Insert 4 or 5 poultry pins at regular intervals.

Lace cavity closed with twine, bootlace fashion and then tie.

Bend wing tips under body, or fasten to body with poultry pins.

Tie end of legs together.

Insert meat thermometer in inside of thigh at thickest part.

Place turkey on rack in shallow roasting pan.

Brush with some butter; sprinkle with salt and pepper.

Roast uncovered and brushing occasionally with remaining butter and pan drippings: about 4 hours or until meat thermometer registers to 185 F. (Leg joint should move freely)

When turkey begins to turn golden, cover with a square of butter-soaked cheesecloth or a loose tent of foil, to prevent burning.

While turkey roasts, cook giblets and neck.

Place turkey on heated serving platter.

Remove cheesecloth or foil, twine and poultry pins.

Let stand 20 to 30 minute before carving.

Serves 14

NOTE: Approximate baking time is 18 minutes per pound.

Saturday, November 22, 2008

Cheddar Stuffed Potatoes

You’ll Need:
  • 4 baked potatoes
  • 2 slices bacon
  • 2 chopped green onions
  • Salt and pepper to taste
  • ½ cup sour cream
  • ½ cup shredded cheddar cheese
  • ¼ cup butter


Bake the potatoes and cool.

Cook bacon.

Combine sour cream, cheese, butter, onion salt and pepper.

Cut the side of each potato and scoop out the potato, saving the skins.

Whip the potato pulp and mix in the cheese mixture

Stuff the potato/cheese mixture back into the potato skins.

Reheat for a few minutes before serving.

Wednesday, November 19, 2008

Brining the Turkey

To properly brine a turkey you need to start the night before you plan to cook.

You will need at least 10 to 12 hours (plan on 1 hour per pound of turkey), a container large enough to hold your turkey and enough brine to cover it.

You'll also need salt, water, sugar, seasonings, and enough room to refrigerate it.

A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining.


Now let's get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well.

Brine Ingredients:
To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of brine recipes on my site.

Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.

Keep it Cool!:
Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a a zip top bag with ice. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.

When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you've tried this you will want to brine all your poultry.

Wednesday, November 12, 2008

Rum-Glazed Sweet Potato Pudding

This is a jazzed up sweet potato dish. A fun and yummy complement to the holiday meal.

You’ll Need:
  • 1/3 cup sweet or dry sherry or Madeira
  • 2/3 cup raisins
  • 2 pounds sweet potatoes, baked, boiled or steamed until tender
  • ½ cup unsalted butter, melted
  • 4 large eggs
  • 2 cups milk
  • 1 cup packed brown sugar
  • ½ teaspoon mace
  • Pinch of salt
  • Grated zest of 1 orange
  • 2 Tablespoons lemon juice
  • ¼ cup plus 1 Tablespoon dark rum

  • Pour the sherry or Madeira over the raisins in a small bowl; let stand for 30 minutes or longer.
  • Preheat the oven to 375 F with a rack in the center.
  • Butter an 11 inch oval gratin dish or other shallow basking dish; set aside.
  • Halve the cooked sweet potatoes; scoop out the flesh and place it in a large bowl.
  • Add ¼ cup plus 1 Tablespoon of the melted butter.
  • Add the eggs, one at a time, and beat with an electric mixer into the sweet potato-butter mixture.
  • Add the milk, 1/3 cup of the brown sugar, the mace, salt and orange zest and beat until blended.
  • Beat in the raisins and their soaking liquid.
  • Scoop the mixture into the baking dish.
  • For the Rum Glaze:
  • Warm the remaining 3 Tablespoons of melted butter in a small skillet.
  • Stir in the remaining 2/3 cup brown sugar and the lemon juice;
  • Cook over medium-high heat, stirring occasionally, until bubbly, 3 to 5 minutes.
  • Stir in the rum and return the mixture to a boil.
  • Drizzle the rum glaze randomly over the surface of the sweet potato mixture.
  • Bake until the pudding is set and the glaze is bubbly, about 45 minutes.

  • Serve it warm topped with whipped cream flavored with vanilla and dark rum.

Serves 10-12

Friday, November 7, 2008

Slow Cooked Pulled Pork Sandwiches

Submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You'll Need:

  • 1 Yellow Onion thinly sliced (Vandaila Onion will add a different taste)
  • 1-1/2 lb. Pork Shoulder Roast
  • ½ Cup Water
  • 1 12 oz bottle Tangy Organic Barbecue Sauce (from Trader Joe’s or Whole Foods or your own recipe)
  • 4 –6 Whole Wheat Buns


Place half the onion slices in the bottom of a slow cooker or crock-pot.

Add pork, water, half the barbecue sauce and the remaining onion slices.

Cover and cook on medium 8 to10 hours, stirring occasionally to break up the pork.

Combine pork with the remaining barbecue sauce and serve on warmed buns with coleslaw.

Thursday, November 6, 2008

Grilled Salmon on Cedar Plank

Submitted by Linda B. at Westinghouse. Thank you, Linda B.!

This is a slow cooking method that will produce a wonderful aroma, delicate texture with a rich smoky flavor.

Untreated Red Cedar Plank soaked in cold water about 3 hours. You should weight it down to submerge. Home Centers have broken lots of cedar singles or you can buy 1-foot lengths of cedar 1 x 6 or 1 x 8. Some kitchen stores sell cedar-cooking planks.

You'll Need:
  • 1-1/2 lb. Salmon Fillet with skin on
  • 2 tbsp. Extra Virgin Olive Oil
  • Fresh Ground Pepper
  • ¼ Cup Maple Syrup
  • ¼ Cup Bourbon or Apple Juice (natural)
  • 6 sprigs Rosemary or Thyme or a combo of each


Preheat grill.

Remove plank from soaking water and place on the grill until hot.

Brush the smooth side of the plank with olive oil.

Place salmon skin side down on oiled plank, season with pepper, then brush with a mixture of maple syrup and bourbon or apple juice.

Arrange herbs on top.

Cook over medium to high flame 10 to 15 minutes to desired doneness.

Be sure not to over cook.

Serves 4.

Wednesday, November 5, 2008

Grilled Shrimp Pasta Verde

Submitted by Linda B. at Westinghouse. Thank you, Linda B!

You'll Need:
  • 2/3 Cup Parsley Leaves or 1/3 Cup each Parsley & Basil
  • 3 tbsp. Drained Capers
  • 1 Clove Garlic chopped
  • Juice of 1 Lemon
  • 1 tsp. Anchovy Paste (optional)
  • ½ tsp. Dijon Mustard
  • Sea Salt & Fresh Ground Pepper
  • ½ cup Olive Oil plus 2 tbsp. Olive Oil for grilling
  • 2 Zucchini cut in half lengthwise (small to medium)
  • 1-1/4 lbs. Large Shrimp peeled and deveined
  • 1-pint cherry tomatoes halved
  • 12 oz Spaghetti or Linguine


Pulse parsley, capers, garlic, lemon juice, anchovy, paste, mustard, salt and pepper in a food processor or blender, just enough to chop.

With the machine running add ½ cup of oil in a thin stream to puree the sauce.

Set aside.

Heat the grill or a broiler.

Brush the zucchini with 1 teaspoon of oil and sprinkle with salt.

Grill or broil both sides until just done 5 to 10 minutes.

When cool to handle, cut crosswise in ½” pieces and place in a large bowl.

Thread shrimp onto skewers, brush with remaining 1-tablespoon oil and season.

Grill or broil until done, about 4 minutes.

Remove from skewers.

Add the shrimp and halved tomatoes to the zucchini in the bowl.

Cook the spaghetti until done, drain, then add the ingredients in the bowl and toss with desired amount of sauce.

Serves 4 to 6.

Sunday, November 2, 2008

Marinated Chicken – in 15 minutes!

Submitted by Jesse from Westinghouse. Thank you, Jesse!

You'll Need:
  • 1/4 cup Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breast halves.


Combine the first 5 ingredients;

Spread on both sides of the chicken.

Place chicken on a plate.

Marinate at room temperature for 10 - 15 minutes or for several hours in the refrigerator.

Grill uncovered, over medium coals, turning once, for 10 -15 minutes or until juices run clear.

Friday, October 31, 2008

Chili Everyone Loves

Submitted by Linda at Westinghouse. Thank you Linda!

You'll Need:
1 Onion
1 Green Pepper
1 Can dark red kidney beans w/ juice
1 lb hot sausage
2 large cans whole tomatoes w/ juice
2 tsp salt
2 tsp sugar
2 tsp chili powder


Cook & drain sausage.

Chop onion & pepper.

Throw all ingredients into a crock pot & cook all day on low.

For hotter taste, add diced jalapeños.

For blander taste, try ground turkey or beef.

Thursday, October 30, 2008

Lemon Chicken (very easy!)

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

You'll Need:

  • 1 whole chicken (approximately 3 pounds)
  • 2 medium lemons
  • 1/2 cup fresh squeezed lemon juice
  • Kosher or sea salt
  • Fresh ground pepper


Place rack in upper third of oven and preheat to 400 degrees.

Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).

Pat dry with paper towels.

Pour lemon juice all over the chicken (both inside and out).

Season all over with salt and pepper.

Prick the whole lemons three times with a fork and place deep inside the cavity.

Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes.

Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees, or juices should run clear when chicken is pricked with a fork.

Continue baking if necessary.

Let chicken cool for a few minutes before carving.

Serve with juices.


Serves 2 - if using larger chicken, bake according to time chart on packaging and add one or two more lemons inside chicken

Tuesday, October 28, 2008

Barbecue Chicken Salad

Submitted by Jesse from Westinghouse. Thank you, Jesse!

You'll Need:
  • 2 skinless, boneless chicken breast halves
  • 1 head red leaf lettuce, rinsed and torn
  • 1 head green leaf lettuce rinsed and torn
  • 1 fresh tomato, chopped
  • 1 bunch cilantro, chopped
  • 1 (15 ounce) can whole kernel corn
  • 1 ( 15 ounce) can black beans drained
  • 1 ( 2.8 ounce) can French fried onions*
  • 1/2 cup ranch dressing*
  • 1/2 cup barbeque sauce*


Pre-heat the grill for high heat.

Lightly oil the grill grate.

Place chicken on the grill, and cook 6 minutes per side, or until juices run clear.

Remove from heat, cool and slice.

In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn and black beans, top with the grilled chicken slices and French fried onions.

In a small bowl, mix the ranch dressing and barbeque sauce, serve on the side as a dipping sauce, or toss with the salad to coat.

enjoy Jesse

* Please check to make sure these are faux food free!

Sunday, October 26, 2008

Pecan Pie

You’ll Need

  • 1 pie crust
  • 2 cups pecans
  • 4 eggs
  • 1 ½ cups brown sugar
  • Pinch of salt
  • 1 stick of melted butter
  • 1 TBSP all purpose flour
  • 1 tsp vanilla
  • 1/8 cup bourbon or brandy (optional)

Beat together the eggs, sugar, salt flour, and butter to make a custard.

Warm these over a barely medium flame for about 10 minutes, stirring fairly frequently. Make sure it doesn’t approach boiling.

Remove from heat, add pecans, vanilla, and bourbon or brandy if you choose to add this. Pour into pie crust.

Bake at 325 for 25 minutes until custard is set. Be sure to set your rack up in the middle third of the oven or you might curdle the eggs.

Let it cool until you can

Friday, October 24, 2008

Quick Caramel Sauce

You’ll Need

  • ½ cup unsalted butter
  • 1 cup light brown sugar
  • ¼ cup heavy cream
  • Pinch of Kosher salt
  • 1 teaspoon vanilla

Mix butter and sugar in small sauce pan over medium heat, whisking until sugar melts.

Bring to a simmer and cook one minute, stirring.

Whisk in cream and salt until sauce is smooth and cook 30 seconds.

Remove from heat and stir in vanilla.

Can be served warm and can be refrigerated for a couple of days.

*Makes 1 ¼ cups

Tuesday, October 21, 2008

Crock Pot Turkey Breast

Submitted by Sue at HHM. Thank you Sue!

You'll Need:
  • Turkey breast
  • poultry seasoning
  • butter


Rub poultry seasoning on inside of turkey breast.

Place turkey breast in crock pot with crevice side (inside) down.

Rub butter on outside.

Add no liquid and cook on low for 7 hours.

Sunday, October 19, 2008

Soda Crackers

You’ll Need:

  • 4 cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup sour milk
  • 1 cup butter


Sift dry ingredients together well.

Cut in milk and butter, mixing well into a stiff dough.

Roll and turn over repeatedly until the dough is very stiff.

Roll very thin, cut into squares, prick with fork

Bake at 400F until edges are lightly browned.

Saturday, October 18, 2008

Chicken Quesadillas

Submitted by Linda at Eckert Seamans. Thank you, Linda!

You'll Need:
  • 8 (6 to 8 inch) flour tortillas
  • 2 cooked chicken breast halves
  • 1/2 c. Sliced roasted red peppers*
  • 1/2 c. Sliced artichoke hearts
  • 1/2 c. Chopped red onions
  • 1/2 c. Sliced mushrooms
  • 1/4 c. Shredded monterey or pepper jack cheese per quesadillas


Lay out the tortillas.

Shred the chicken and mix with everything except for the cheese.

Put equal portions of the chicken/vegetable mixture on each tortilla.

Add 1/4 c. of cheese to the top of each mixture.

Fold tortillas over and cook in a non-stick pan on each side until slightly browned, about 3 minutes per side.

Note: the chicken/vegetable mixture can be made ahead of time and refrigerated until time to cook.

* these can be from a jar, packed in water.

Friday, October 17, 2008

Baked Squash

Submitted by Sue at HHM. Thank you Sue!
You’ll Need:
  • 1 winter squash (acorn or butternut)


Cut in half lengthwise

Scoop out the seeds

Place cut side down in a covered baking pan with enough water to barely cover the bottom of the pan.

Bake @ 350 degrees until tender, about 30-45 for acorn and about 1 hour for a large butternut.

Test for doneness with a fork.

Turn the squash halves over and brush with butter and drizzle with honey or maple syrup.

Bake a few minutes longer.

Wednesday, October 15, 2008

African Peanut-Potato Stew

You’ll Need:

  • 1 onion, chopped
  • 1 jalapeno, seeded and finely chopped (optional)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 2 teaspoons ground cumin
  • 1/2 tsp. salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon crushed red pepper
  • 4 medium size sweet potatoes cut into 1 1/2-inch chunks
  • 2, 14.5 ounce cans chopped tomatoes
  • 1 bunch kale, chopped
  • 4 cups vegetable broth
  • ¼ cup natural peanut butter
  • ½ halved pecans
  • ¼ teaspoon cayenne
  • ½ Tablespoon butter

Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot.
Cook, stirring occasionally for 5 minutes.
Add cumin, cinnamon, salt, and red pepper.
Cook and stir for 1 minute.
Add sweet potatoes, tomatoes, kale, vegetable broth, and peanut butter.
Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.

Spiced, Toasted Pecans
To spice up pecans:
Melt ½ Tablespoon butter in pan
Place ¼ teaspoon of cayenne pepper and pecans in pan.
Stir to coat pecans.
After coated place on baking sheet and bake for 10 to 15 minutes or just until toasted.

Top each bowl of soup with some pecans and enjoy.

Bulgur Stuffed Chicken Breasts

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

According to Kristy, this may be a wee bit fussy, but it's worth it. Because the bulgar chicken ROCKS!!!

You'll Need:
  • 1 cup water
  • 1/2 cup bulgur wheat
  • 1/4 cup chopped onion
  • 1/4 cup thinly sliced celery
  • 1/4 cup shredded carrot
  • 1 1/2 teaspoons instant chicken bouillon granules
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons cooking oil
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 tablespoon snipped parsley


  • In a small saucepan, combine the first 6 ingredients.
  • Bring to a boiling; reduce heat.
  • Cover and simmer about 15 minutes or until the bulgur is done.
  • Remove from heat.

In the thickest part of each chicken breast half, cut a pocket about 3 inches long and 2 inches deep.

Spoon some of the bulgur mixture into each pocket; reserve the remaining mixture.

Secure the pockets with string, wooden picks, or the small metal skewers used to lace a turkey.

In a large skillet, cook chicken pieces in hot oil about 10 minutes or until brown, turning once.

Remove string or wooden picks (or metal skewers).

Place them in a 9 x 13 rectangular baking dish.

Add the remaining bulgur mixture between the chicken breasts in baking dish.

Add white wine, the 1/4 cup water and the 1/2 teaspoon chicken bouillon granules to the skillet.

Boil, uncovered, about 5 minutes or until the liquid is reduced to 1/2 cup.

Pour the liquid over the chicken breasts.

Cover and bake in a 375 degree oven for 5 to 10 minutes or until done.

(Serves 4)


Tuesday, October 14, 2008

Squash Soup

You’ll need:

  • 3 Tbsp olive oil
  • 2 onions, chopped
  • ½ tsp cinnamon
  • ½ tsp coriander
  • About 2 ½ lbs butternut squash (acorn squash is good too)
  • 3 – 4 cups chicken stock
  • 1 cup half-n-half
  • 4 pats butter
  • Salt and pepper to taste
  • Parmesan cheese, grated


To start:
Cut the squash in half and remove the seeds.

Peel away the outer skin, and then cut its meat into modest cubes

Heat the olive oil over medium-high heat.

Add and sauté onions.

Add in the spices, squash pieces, and stock.

Bring to a boil, then reduce the heat until you achieve a cheery little simmer.

Let it bubble away, covered, for about 20 minutes.

At this point the squash should be done.

Take the pieces out with a slotted spoon and blend in a food processor until smooth.

Add them back to the pan, then add in the half-n-half and butter.

Season it with salt and pepper. Taste and, depending on what you like, you could touch up the cinnamon flavor, too.

Taste again.

At the table:
Top this soup with a bit of grated Parmesan.

Add in some good crunchy bread and it makes its own meal.

Sunday, October 12, 2008

Corn-Zucchini-Tomato Saute

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

(Great with burgers, steaks, or grilled chicken)
*The herbs used here are FRESH herbs - don't cheat! Using dried herbs doesn't produce the same results!

You'll Need:
  • 1 1/2 tablespoons butter
  • 2 cups fresh corn cut from cob (about 3 ears)
  • 1 medium-size zucchini, trimmed and thinly sliced
  • 1/2 cup sliced green onions
  • 1/4 cup chopped green pepper
  • 1 cup peeled and chopped tomato
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt-free lemon-pepper seasoning


Melt butter in a large skillet over medium-high heat.

Add corn and next 3 ingredients; saute vegetables 5 minutes or until crisp-tender.

Add tomato and remaining ingredients.

Cook over medium heat until vegetables are tender, stirring frequently.

(Serves 8 - 1/2 cup servings)


Saturday, October 11, 2008

Chicken with Spinach and Pasta

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

You’ll Need:

  • 1 lb. rotini pasta
  • 2 medium onions (sliced thin)
  • 1/2 bag of frozen spinach
  • 1 pound boneless, skinless chicken breasts cut into 1 inch pieces (or chicken tenders, cut into 1 inch pieces), marinated in your favorite Italian-style dressing
  • Olive oil
  • 4 garlic cloves, minced
  • Salt
  • Pepper
  • Ground red pepper (to taste)


In dutch oven, saute onions in olive oil until clear.

Add spinach - cook until soft.

Remove onion/spinach mixture and place in oven on warm setting.

Cook diced chicken on medium heat (15-20 minutes), or until done.

While chicken is cooking, cook pasta according to package instructions (using dutch oven or pasta pot).

Add cooked chicken to onion/spinach mixture in oven. Keep warm.

Saute garlic in approximately 1/4 cup olive oil (use pasta pot).

Combine pasta with spinach and onion mixture in pot with garlic.

Season with salt, pepper and ground red pepper (for an extra kick!), to taste.

(Serves 6-8)


Friday, October 10, 2008

Easy Vegetable Couscous Recipe

You’ll Need:
  • 1 ¼ cups water or chicken broth
  • 2 Tablespoons butter
  • 1 cup couscous
  • Salt
  • Pepper
  • 1 cup cooked garbanzo beans
  • 2 small zucchinis, thinly sliced


Bring the water or broth to a boil

Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.

Stir and then cover.

Remove it from the heat and allow it to stand 5 minutes.

Stir with a fork to fluff up.

Tuesday, October 7, 2008

Chocolate Chip Cookies in Crock pot

This recipe is from the book we are giving out as a prize for submitting recipes!

The Gourmet Slow Cooker by Lynn Alley (2003)

Who would have thought you could make chocolate chip cookies in a slow cooker? Though they’ll certainly look different from what you’re used to, the flavor is great and they’re easier and less labor-intensive to make.

You’ll Need

  • 1 cup unsalted butter, at room temperature
  • 2 eggs
  • ½ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 1 Tablespoon put vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup coarsely chopped walnuts


Grease the slow cooker insert with butter or vegetable oil.

Cut a piece of waxed paper to fit the bottom and grease the waxed paper.

In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy.

In a separate bowl, stir the flour, baking soda, and salt together.

Stir the dry ingredients into the butter mixture.

Stir in the chocolate chips and walnuts until well blended.

Spoon the dough evenly into the slow cooker and smooth the top.

Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean.

Set the lid slightly ajar for the last 30 minutes.

Turn off the heat and remove the insert from the slow cooker.

Allow to cool in the insert for 30 minutes.

Invert onto a wire rack.

Cut the cake in half lengthwise, then cut each piece crosswise into slices.

Serve warm or a room temperature.

Monday, October 6, 2008

Creole Italian Dressing

Submitted by Sue at HHM. Thank you Sue!

You'll Need:

  • 1 small onion
  • 1 clove garlic
  • 1 C. olive oil
  • 1 1/2 tsp. Worcestershire sauce
  • 6 T. Creole mustard (stone ground)
  • 1 tsp. salt
  • 2 to 3 dashes of Tabasco sauce
  • 1 T. cold water
  • Vinegar (enough to make 1/2 C. when added to the water)


Blend onion, garlic and olive oil together in a blender.

Add remaining ingredients.
Mix well. Enjoy.

Sunday, October 5, 2008

Crock Pot Chicken Cacciatore

You'll Need:

  • 2 mediums onions, peeled, sliced
  • 3 pounds chicken, cut up
  • 2 cloves garlic, minced
  • 1 can tomatoes, 16 ounces
  • 1 can tomato sauce, 8 ounces
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoons dried oregano, crushed
  • ½ teaspoon dried basil, crushed
  • 1 bay leaf
  • ¼ cup dry white wine
  • Spaghetti, cooked

Place onions in the slow cooker.

On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine.

Friday, October 3, 2008

Roaster Chicken in the Crockpot

You’ll Need
  • 1 Roaster Chicken
  • 1 Lemon
  • ¼ cup honey
  • ½ cup orange juice


Rinse Chicken well inside and out.

Roll the lemon on a flat top to soften, and pierce well with a 2 tined fork.

Place the lemon in the cavity of the chicken and place the chicken in the crock pot.

Mix the honey and the orange juice together well and pour over the chicken.

Cook on low until done.

When you take the chicken out of the pot, remove the lemon very carefully, (it will be VERY hot) and squeeze the juice over the chicken.

Thursday, October 2, 2008

Asian Grilled Chicken Breasts

Submitted by Jeanne at Eckert Seamans.
Thank you, Jeanne!

You'll Need:

  • 1/4 cup olive oil
  • 1 T. soy sauce
  • 2 cloves garlic, crushed
  • 1 T. minced ginger
  • 1 T. Dijon mustard
  • salt and pepper to taste
  • 6 skinless, boneless chicken breasts

Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and add to chicken breasts in zip lock bag or container.

Refrigerate for at least 30 minutes or overnight.

Preheat the grill.

Grill the breasts for 5 to 6 minutes on each side, depending on the thickness.

Let the chicken rest on a plate for 1 or 2 minutes before serving.

Monday, September 29, 2008

Salmon in Dill Sauce

You’ll Need:

  • 2 pounds of salmon steaks
  • Salt
  • Pepper
  • 1 Tablespoon butter
  • 1 cup sour cream
  • ½ teaspoon dill


Melt 1 the butter in skillet at 250 degrees.

Cook salmon 10 minutes per inch of thickness.

Turn twice, salt and pepper to taste.

When salmon is done remove to hot platter.

Put sour cream and dill in skillet and turn heat off.

Sour cream should be warm after a few minutes.

Pour over salmon and serve.

Wednesday, September 24, 2008


Submitted by Bill at Keystone Oaks School District.
Thank you Bill!

You’ll Need:

  • ½ cup of white onion
  • 3 med. tomatoes
  • 2-3 cloves of garlic
  • 1 small bunch of cilantro
  • 1 mild jalapeño pepper
  • Juice from ½ to 1 lime


Chop ingredients and mix together.

Serve with sesame, blue corn chips or your favorite tortilla chips

Monday, September 22, 2008

Making Sour Pickles

Timeframe: 1-4 weeks
Special Equipment:

  • Ceramic crock or food-grade plastic bucket
  • Plate that fits inside crock or bucket1-gallon/4-liter jug filled with water, or other weight
  • Cloth cover

You'll Need: (for 1 gallon/4 liters):

  • 3 to 4 pounds/1.5 to 2 kilograms unwaxed cucumbers (small to medium size)
  • 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
  • 3 to 4 heads fresh flowering dill, or 3 to 4 tablespoons/45 to 60 milliliters of any form of dill (fresh or dried leaf or seeds)
  • 2 to 3 heads garlic, peeled
  • 1 handful fresh grape, cherry, oak, and/or horseradish leaves (if available)
  • 1 pinch black peppercorns

1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.

2. Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.
3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
4. Place cucumbers in the crock.
5. Pour brine over the cucumbers, place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

Excerpted from Wild Fermentation...
Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles. Most of what is sold in stores as pickles, and even what home canners pickle, are preserved in vinegar. My idea of a pickle is one fermented in a brine solution. Pickle-making requires close attention. My first attempt at brine pickle-making resulted in soft, unappealing pickles that fell apart, because I abandoned it for a few days, and perhaps because the brine was not salty enough, and because of the heat of the Tennessee summer. And and and. “Our perfection lies in our imperfection.” There are, inevitably, fermentation failures. We are dealing with fickle life forces, after all.I persevered though, compelled by a craving deep inside of me for the yummy garlic-dill sour pickles of Guss’s pickle stall on the Lower East Side of Manhattan and Zabar’s on the Upper West Side and Bubbie’s in upscale health food stores elsewhere. As it turns out, brine pickles are easy. You just need to give them regular attention in the summer heat, when cucumbers are most abundant.One quality prized in a good pickle is crunchiness. Fresh tannin-rich grape leaves placed in the crock are effective at keeping pickles crunchy. I recommend using them if you have access to grape vines. I’ve also seen references in various brine pickle recipes to using sour cherry leaves, oak leaves, and horseradish leaves to keep pickles crunchy.The biggest variables in pickle-making are brine strength, temperature, and cucumber size. I prefer pickles from small and medium cucumbers; pickles from really big ones can be tough and sometimes hollow in the middle. I don’t worry about uniformity of size; I just eat the smaller ones first, figuring the larger ones will take longer to ferment.The strength of brine varies widely in different traditions and recipe books. Brine strength is most often expressed as weight of salt as a percentage of weight of solution, though sometimes as weight of salt as a percentage of volume of solution. Since in most home kitchens we are generally dealing with volumes rather than weights, the following guideline can help readers gauge brine strength: Added to 1 quart of water, each tablespoon of sea salt (weighing about .6 ounce) adds 1.8% brine. So 2 tablespoons of salt in 1 quart of water yields a 3.6% brine, 3 tablespoons yields 5.4%, and so on. In the metric system, each 15 milliliters of salt (weighing 17 grams) added to 1 liter of water yields 1.8% brine.Some old-time recipes call for brines with enough salt to float an egg. This translates to about a 10% salt solution. This is enough salt to preserve pickles for quite some time, but they are too salty to consume without a long desalinating soak in fresh water first. Low-salt pickles, around 3.5% brine, are “half-sours” in delicatessen lingo. This recipe is for sour, fairly salty pickles, using around 5.4% brine. Experiment with brine strength. A general rule of thumb to consider in salting your ferments: more salt to slow microorganism action in summer heat; less salt in winter when microbial action slows.

Sunday, September 21, 2008

Basic Pickle Brine Recipe

You can adjust this recipe to make larger or smaller quantities; just be sure to keep the proportions of salt to vinegar to water the same.

You'll Need:
  • 1 3/4 cups pickling salt (not iodized)
  • 2 1/2 gallons water
  • 2 1/2 cups vinegar
  • 1/2-3/4 cup Pickling Spice Mix (see recipe below)
  • 2-3 bunches whole dill heads or 1 cup dried dill weed (optional for noncucumber pickles)
  • Garlic cloves to taste (up to 1 head, peeled and separated)


Mix the salt into the water until it is completely dissolved (the water will start out cloudy, then grow clear).
Add the vinegar and the cheesecloth bag containing the spices and, if you're pickling cucumbers, add the dill.

You may use our Pickling Spice Mix or one from the grocery store.

Include garlic if you wish.

Makes enough brine for about 20 pounds (about 1/2 bushel) of vegetables.

Pickling Spice Mix

Use this recipe as a point of departure for your own favorite mix.

You can add this mix loose to a batch of fresh pickles.

For fermenting, use twine to tie the mixture up in a cheesecloth square as a spice bag; remove when you can pickles. A big jar of your own spice mix makes a nice gift and will last up to a year if stored in a cool, dark place.

You'll Need:
  • 4-inch cinnamon stick, broken
  • 4-6 small dried chile peppers, seeded (or ? teaspoon hot chile flakes if you like things hot)
  • 1 tablespoon black or pink peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons whole allspice
  • 1 teaspoon whole cloves
  • 2 teaspoons whole coriander
  • 1/2 teaspoon small pieces nutmeg
  • 1 tablespoon dill seeds
Makes about 1/2 cup (enough for a 5-gallon batch of pickles)


Thursday, September 18, 2008

Barley Casserole

You’ll Need:
  • 1 cup barley
  • ¼ cup butter
  • 1 ½ cans onion soup
  • ½ can water


Preheat the oven to 350 F.

Saute the barley in butter until lightly brown.

Then add soup and water and bring to a boil.

Then place in an 8 X 10 casserole dish.

Cover and bake for 40 to 45 minutes or until the liquid is absorbed.

Wednesday, September 17, 2008

Chewy Chocolate Oat Cookies

You’ll Need:

  • 1/2 pound (2 sticks) butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1-3/4 cups all-purpose or whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups Oats (quick or old fashioned, uncooked )
  • 2 cups (12 ounces) dark chocolate chips
  • 1 cup chopped nuts (optional)


Heat oven to 375° F.

In large bowl, beat butter and sugars until creamy.

Add eggs, milk and vanilla; beat well.

Add combined flour, baking soda and salt; mix well.

Stir in oats, chocolate chips and nuts; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.

Cool 1 minute on cookie sheets; remove to wire rack.

Cool completely.

Store tightly covered.

Tuesday, September 16, 2008

Mujadarah (Lentils with Rice)

You’ll Need:

  • 1 cup brown lentils
  • 2 cups rice
  • 2 large onions, sliced
  • 3 cups water
  • 1 tsp. cumin
  • 1/4 cup olive oil
  • Salt and pepper to taste


In pot, combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.

Add rice, cumin powder.

Cook until water is absorbed and rice is tender (add more water if necessary).

Mix well and season with salt and pepper to taste.

Fry onions in oil until dark brown.

Top each dish with the fried onions and oil.

Cook lentils until practically soft (approx. 16 minutes) remove from heat, add bulgur, stir, and let sit until rest of water is absorbed.

Add more water if necessary.


Use 1 cup bulgur instead of rice. Bulgur is a great source of protein and fiber which makes the meal more nutritious but still delicious.

Monday, September 15, 2008

Vegetable Oat Pilaf

You’ll Need:

  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped green or red bell pepper
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1-3/4 cups Old Fashioned oats, uncooked
  • 2 egg whites lightly beaten
  • 3/4 cup chicken broth
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium tomato, seeded, chopped


In large skillet, cook mushrooms, bell pepper, onions and garlic in oil over medium heat, stirring occasionally, 3 to 4 minutes or until onions are tender.

In medium bowl, combine oats and egg whites, stirring until oats are evenly coated.

Add to vegetable mixture in skillet.

Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.

Add broth, basil, salt and pepper.

Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.

Stir in tomato.

Serve immediately.

Saturday, September 13, 2008


This recipe will work well for various cook-out events. Use it as an appetizer and serve it with slices of carrots, bell pepper and celery…..fresh from the garden

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

Place all ingredients in a blender and mix until smooth but thick.

Put on a plate and decorate with spices, herbs and a bit of olive oil.

Enjoy with raw vegetables such as carrots, celery, and bell pepper or with pita bread or crackers

Friday, September 12, 2008

Quinoa Corn Chowder

You’ll Need

  • 1 Tablespoon olive oil
  • 4 cups vegetable stock
  • 1 large yellow onion, chopped
  • 14 oz. coconut milk or milk
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 large potato with skin, cubed
  • 1/8 to ¼ teaspoon cayenne
  • 3 cups corn kernels (fresh or canned)
  • ½ teaspoon salt
  • ½ cup uncooked quinoa
  • Parsley sprigs to garnish
  • ½ cup red bell pepper, diced
  • Pepper to taste

In a large pot on low heat the oil, sauté onion, garlic, red bell pepper, quinoa, potato and corn for approximately 7 minutes.

Next add vegetable stock and the bay leaves and simmer for 30 minutes.

Add milk and seasonings and increase heat for a few minutes.

Remove from heat, garnish with parsley and serve.

Optional ingredient variations

-Add one chopped chili pepper

-Add some crushed red pepper

-6 shallots chopped, instead of 1 large onion

Thursday, September 11, 2008

Easy Black Bean Salsa

You’ll Need

  • 1-14 .5 oz. Can Black Beans, drained (or use cooked beans)
  • 1-14.5 oz Can Corn, low sodium, drained (or use fresh corn)
  • 1-12 oz. Jar Salsa
  • 1/4 cup Cilantro, chopped
  • 1 ½ Tbsp Fresh lime juice

Mix all of the above together and use this as your base.

Serve on top of a salad or baked potato, in a wrap or with some corn chips

**This is a recipe that can be prepared in a short amount of time. You can always use the beginning as a base and build on it in order to create a quick meal. To absorb the iron out of the beans you must consume them with a food source that contains Vitamin C. That is why it is helpful to top your salsa with some lime juice.


*Add some chopped vegetables or fruit such as bell pepper, carrots, yellow onion, green onion, avocado, or tomato.
*Add some cooked chicken or fish or shrimp.
*Add a chopped chili or jalapeno for a spicy flavor. Or add some chili powder.

Tuesday, September 9, 2008

Raspberry Oatmeal Bars

You’ll Need

  • 10 ounces frozen raspberries
  • 2 Tablespoons cornstarch
  • 2 Tablespoons sugar
  • 1/3 cup butter
  • 2/3 cup brown sugar
  • 1 tsp vanilla
  • 1 cup oats
  • 1 cup all purpose flour
  • ½ teaspoon baking soda

Get the raspberries ready:
First thaw the raspberries over medium heat.

Add in cornstarch and sugar.

Heat until it’s thick and bubbly.

Get the crust together:
Cream the butter and sugar together.

Then add in the rest of the ingredients and blend them until it looks like a coarse meal.

Press 2 cups of this into an 8x8 inch pan.

Bake it for 12 minutes at 350.

After crust comes out, spread the raspberry mixture of the crust.

Next, sprinkle it over with the remaining dry mixture.

Bake for 15 more minutes.

Tuesday, September 2, 2008

Baked Salmon


3 lb salmon piece
1 tsp salt
1 tsp. pepper
½ tsp thyme
3 tbsp butter
1 ½ c. light cream
3 onion slices
3 parsley springs


Combine salt, pepper and thyme then rub all sides of the salmon.
Melt butter in baking dish then add salmon and coat with the butter.
Add light cream, onion slices, parsley, garlic, bayleaf then arrange cucumber strips around the fish.
Bake covered for 40 minutes or until centre bone can be removed easily.
Remove and discard bayleaf, onion, parsley and garlic before serving.

Serves 4

Wednesday, August 27, 2008

Southwestern Cobb Salad

You’ll Need
  • 6 cups iceberg lettuce, about 1/2 large head, cut into 1 inch strips
  • 6 oz. sliced radishes, about 1 1/2 cups
  • 3 hard boiled eggs, cut into wedges
  • 1 can, 16 oz., red kidney beans, drained and rinsed
  • 1 can, 7 oz., corn kernels
  • 1 cup Monterey Jack cheese, cut into 1 inch cubes
  • 1/2 cup crumbled cooked bacon or bacon bits
  • 1/4 cup sliced green onions
  • orange salsa dressing

For the Orange Salsa Dressing

  • 1 cup prepared salsa
  • 1/2 cup orange juice, preferably fresh squeezed
  • 2 T cider vinegar1 tsp. grated orange zest

Place lettuce in a large salad bowl or 4 individual serving bowls.

Top with radishes, eggs, beans, corn and cheese.
Sprinkle with bacon and green onions.

Just before serving
Toss with orange salsa dressing.

Yield 1 1/2 cups
Combine all ingredients until well blended.

Tuesday, August 26, 2008

Remoulade Sauce for Shrimp

You'll Nee:


3 dozen (21-25 count) shrimp, peeled and deveined
2 quarts cold water
1/4 cup lemon juice
1 lemon, sliced
1 onion, diced
4 tablespoons salt
1/2 cup celery, diced
2 tablespoons cracked black pepper
3 bay leaves


1 1/2 cups mayonnaise
1/2 cup Creole mustard (or substitute Dijon mustard)
1/4 cup parsley, minced
1 tsp hot sauce
1/2 cup green onions, minced
1/4 cup celery, minced
2 tablespoons garlic, minced
1 tablespoon Worcestershire sauce
1/2 tablespoon lemon juice
salt and cracked black pepper to taste

Serves: 6/2 Cups Sauce


To Cook Shrimp:

In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients.

Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop.
Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes.

At this point, shrimp should be pink and curled.

Test for doneness, being careful not to over-cook.

Once water returns to a boil, shrimp should be perfectly done.

Pour off boiling water and replace with cold tap water to stop the cooking process.

Drain and place shrimp in a serving bowl.

Cover with clear wrap and refrigerate.

Note: This step may be done the night before.

To Prepare Sauce:

Combine all sauce ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings.

Once blended, cover and place in the refrigerator, preferably overnight.

A minimum of 4 hours will be required for flavor to develop.

When ready to serve, remove from refrigerator and adjust seasonings to taste.

Monday, August 25, 2008


1 ¼ C pitted manzanilla olives or other green Spanish olives, rinsed & drained (can use black or green olives)

1 T capers, drained
3 garlic cloves, minced
1 tsp. lemon juice
1/4 C olive oil
1 T fresh cilantro, chopped

Combine olives, capers and garlic in food processor or blender and chop finely.

With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl.

Stir in cilantro.

Season to taste with pepper.

Sunday, August 24, 2008

Herbed Goat Cheese Dip


8 oz. goat cheese
3 T plain yogurt
2 T chopped fresh chives
2 T chopped fresh Italian parsley
1 tsp. chopped fresh mint
1 tsp. chopped fresh thyme

Makes About 1 1/2 Cups

Process goat cheese, oil and yogurt in a food processor until smooth.

Transfer to medium bowl.

Mix in all herbs and season to taste with salt and pepper.

Chill at least an hour before serving.

Saturday, August 23, 2008

Walnut Chicken Breasts

You’ll Need
· 4 boneless chicken breast halves
· lemon juice
· 6 tablespoons melted butter
· 3 cups bread crumbs, toasted
· 1/3 cup finely chopped onion
· 1/2 cup chopped celery
· 2 teaspoons parsley flakes
· 3/4 cup chopped walnuts
· 1/2 teaspoon seasoned salt
· seasoned salt and pepper

Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package.

Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.