Wednesday, October 22, 2014


Chili time is here. Try this variation in which a great secret ingredient is the splash of red wine vinegar.
You’ll Need
  • 1 Tablespoon vegetable oil
  • 1 ½ cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 pound ground beef
  • 1/4 pound ground pork
  • 1 can kidney beans
  • 1 ½ Tablespoons minced garlic
  • 3 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 4 cups canned tomatoes
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon red hot pepper flakes
  • Salt to taste

  • Heat oil in skillet, add onion and green pepper.
  • Cook until wilted.
  • Add the meats and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps.
  • Sprinkle the meat with garlic, chili powder, cumin and oregano.
  • Stir to blend.
  • Add the beans. Stir again then add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper.
  • Bring to a boil and cook for 1 hour, stirring occasionally.
  • Salt to taste

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Thursday, October 16, 2014

Easy Parmesan Chicken

This recipe was shared with us to share with you by Bill at Keystone Oaks School District. Just a few ingredients is all you need to have a delicious main dish. Thanks Bill!

You’ll Need:
  • ½ cup chopped onion
  • 3 cloves of garlic
  • 2-3 small cubed tomatoes
  • sm. amt. basil and oregano
  • boneless, skinless, thin cut chicken breasts
  • Fresh Parmesan 

  • In a skillet sauté onion, garlic with olive oil
  • Add tomatoes, basil and oregano
  • Add chicken
  • Sprinkle with fresh Parmesan cheese and turn chicken over and sprinkle again.
  • Cook until cheese melts.
  • Serve over any pasta.

Wednesday, October 15, 2014

Curried Couscous

There are so many nutritious and delicious grains out there and many are so easy to cook. Ever try couscous? Try this wonderful recipe that incorporates this really ancient and healthy grain today.

What you Need

  • 2 ½ c uncooked couscous
  • 1 tbsp olive oil
  • 1 c. hot water
  • ½ c. butter (1 stick)
  • ½ c. minced onion
  • 3 ½ tbsp curry powder
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 6 drops Tabasco sauce
  • ½ c. Toasted Pinenuts
  • ½ c. currants

  • Place the couscous in a bowl.
  • Add the olive oil and rub the couscous with your hands to thoroughly coat each grain.
  • Add the hot water and stir well until the water is absorbed.
  • In a 10-inch saute pan, melt the butter over medium-low heat.
  • Add the onion and cook gently until it is soft, about 10 minutes.
  • Add the curry powder and cook another 2 minutes, stirring.
  • Do not brown the curry powder or it will become bitter.
  • Add the couscous, lemon juice, salt, Tabasco, pine nuts, and currants.
  • Stir well to distribute the seasonings.
  • Cook until couscous is hot and serve.

Note: This can be made up to a week in advance and reheated, covered, in a 350F oven for about 15 minutes.

Monday, October 6, 2014

Horseradish Chicken

Try something new with chicken this week. The horseradish adds the perfect twist and works wonderfully with the white wine.

You’ll Need:
  • 1/2 cup white wine
  • 8 chicken breasts (3 ounces each)
  • 1 Tablespoons vegetable oil
  • 2 Tablespoons prepared horseradish
  • 1 ¼ teaspoons mustard seed
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • 2 Tablespoons finely chopped fresh parsley

  • Pour wine into casserole dish; add chicken breasts.
  • Using pastry brush, baste each piece of chicken with the oil.
  • Spread ¼ Tablespoon horseradish on each breast.
  • Bake, covered, at 350 degrees, about 30 minutes.
  • While chicken is baking, grind mustard seed and combine it with remaining dry ingredients.
  • After 30 minutes, baste chicken with the wine sauce in the pan.
  • Then, pour mustard seed mixture over chicken and bake, uncovered, another 20 to 30 minutes until chicken is tender.

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Thursday, October 2, 2014

Crab Cakes

Crab cakes are a favorite of many. And the bonus is they are such an easy food to make. Get creative and change up the spices and herbs as you see fit.

You’ll need
  •  1 egg
  • 1 teaspoon mustard
  • 1 Tablespoon, freshly squeezed lemon juice
  • 6 Tablespoons olive oil, divided (4 Tablespoons and 2 Tablespoons)
  • ½ teaspoon salt
  • ½ teaspoons freshly ground black pepper
  • 1/2 cup bread crumbs
  • 1 pound lump crabmeat
  • 1 pinch of cayenne pepper
  • 4 Tablespoons butter
  • Parsley as a garnish
  • Serve with either lemon wedges or tarter sauce
  • Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
  • While beating vigorously, gradually pour 4 Tablespoons of olive oil into the egg mixture in a thin stream.
  • When smooth and creamy, stir in salt and pepper.
  • Gently fold in crabmeat, then bread crumbs and cayenne pepper.
  • Shape into 8 patties, each about a half-inch thick.
  • They will want to fall apart, but that's the idea of a good crab cake. (You want only enough non-crab stuff to just barely bind them.)
  • Melt butter together with 2 Tablespoons of olive oil in skillet over medium heat.
  • When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.
  • When well browned (2 to 3 minutes), gently turn and cook other side.
  • Drain on paper towels.
  • Serve immediately.

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Caramel Sauce

This sauce can dress up many desserts and works
wonderfully with sliced apples. So forgo the fake apple dip in the stores. And make your own to complement this delightful fall fruit.

Yields approximately 1 1/2 cups

You’ll Need
  • 2 egg yolks, beaten
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ¼ cup butter
  • ½ cup water
  • 1 teaspoon vanilla

Heat all ingredients to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Serve warm or cold. Refrigerate any remaining sauce.

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