4 Semi-Boneless Quail
2 C. Buttermilk
2 each Eggs-beaten
2 tsp. Flour
2 tsp. Cayenne Pepper
1 tsp. Ground Black Pepper
1 tsp. Salt
2 tsp. Parsley Flakes
In a mixing bowl add dry ingredients. Whisk in remaining ingredients. Preheat Fryer to 350F. Dip Quail in batter and drop in Fryer and cook until Crispy (4-5 Minutes).
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Olive oil for sautéing
1 large onion, chopped
2 cloves garlic, passed through a press
3 smallish sweet potatoes, peeled and chopped
3 stalks celery, chopped
2 medium fresh tomatoes, chopped
1 green bell pepper, chopped, membrane and seeds removed
1 1/2 C. cooked chickpeas
4 C. water
2 tsp. paprika
1 tsp. turmeric
1 tsp. dried basil
1 tsp. salt
Pinch of cinnamon
Pinch of cayenne
2 bay leaves
1 T. tamari
In a dutch oven, warm the oil and sauté the onions, garlic, celery and sweet potatoes for 5 minutes. Add the seasonings, except for the tamari, and the water. Cover and simmer for 15 minutes. Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you’d like. Stir in the tamari and adjust the seasonings.
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1 tsp. Grapeseed or Olive Oil
2 Cloves Garlic, minced
3 C. Chicken Broth or Chicken-Flavored Vegetarian Broth
¾ lb. Potatoes, diced into ½ inch cubes
¼ tsp. Onion Powder
1 T. Cashew Butter (optional, but a nice addition for flavor and texture)
1 T. Light Miso
1 Tsp. Dried or Fresh Chives
Fresh Ground Black Pepper
Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes. Add in the broth, potatoes, and onion powder, and bring the soup to a boil. Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender. Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!). Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature. Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips (not unlike wonton strips) that were leftover from a dinner out. Miso is sold in the refrigerated section of many grocers and Asian markets. I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while. It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor. You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.
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3 cups cubed chilled watermelon
1 cup coconut water
Squeeze of fresh lime
Ice if needed
Sprig of mint
Put all ingredients in blender. Blend until smooth.
1 small bunch asparagus, trimmed and cleaned
1 small onion, slivered
3 stalks scallion, chopped on the bias, green and white parts both
1 T. slivered ginger
1/3 C. dashi broth
1 T. soy sauce
1 T. mirin
1 T. sake
1 T. sugar
1 egg, beaten
Heat 1 T. of oil in a wok, and add scallion, ginger and onion. Cook for 1 minute, until fragrant. Add the asparagus, cooking for another 2 minutes or so until they become slightly tender and bright green. Meanwhile, in a small bowl, mix together the dashi, soy, mirin, sake, and sugar. Add this mixture to the asparagus. Simmer over low heat for about 5 minutes to thicken the broth. Stir in the beaten egg to incorporate into the broth. It will start to curdle, and look like egg drop soup. Cook for another minute, until the strings of egg have set up and somewhat solidified. Serve over steamed rice.
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2-1/2 pounds plum tomatoes, cored and cut in half
1/2 C. extra virgin olive oil
1/2 pound leeks, white bulb only, finely diced
12 basil leaves, minced
3 C. hot chicken or vegetable broth
3/4 tsp. fine sea salt
Grinding black pepper
3 C. stale bread cut into 1-inch cubes
Puree tomatoes in a food processor until smooth. Pour mixture into a fine sieve placed over a large bowl. Strain juice by pressing down with a wooden spoon; discard seeds and skins. Set aside. Heat 1/4 C. of olive oil in a large soup pot, stir in leeks and half the basil and cook until leeks soften. Stir in tomato juice, broth, salt, and pepper and cook over medium heat for 5 minutes. Cover pot and remove from heat. Heat remaining olive oil in a large sauté pan. Stir in remaining basil and bread cubes. Brown bread quickly over medium heat. Stir cubes into soup. Cover the pan and allow bread to absorb liquid. When ready to serve, slowly reheat the soup. Pass extra virgin olive oil to drizzle on top.
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1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.  Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
3 cups cooked Italian sausage
3 cups uncooked tortellini
4 cups water
1 can evaporated milk
6 chicken bouillon cubes
1 T. oregano
1 T. parsley
1 T. chives
Salt & pepper to taste
Parmesan cheese
Put all ingredients except tortellini in medium size sauce pan and bring to boil. Allow to simmer about 15 minutes. Add tortellini and allow to boil according to pasta pkg. instructions. Sprinkle with freshly grated parmesan cheese and serve.
4 Medium-small eggplants
Juice from two lemons
1/2 – 1 C. Tahini
6 Cloves of Garlic
1 C. finely Chopped Parsley
1/2 C finely Minced Scallions
Black Pepper
2 T. Olive Oil
Cut off and throw out the stem-ends of the eggplants. Prick the eggplants all over with a fork. Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes). When they are sagging, wrinkled, crumpled and totally soft, they are ready. Remove them from the oven and wait for them to cool enough to handle. Scoop out the insides and mash them. Combine will all other ingredients except the olive oil. Chill completely. Drizzle olive oil on just before serving.
4 salmon filets (6-ounce pieces, 1-inch thick)
2 T. extra virgin olive oil
2 tsp. paprika
2 tsp. grated orange peel
2 garlic cloves, minced
3 T. fresh orange juice
3 T. dry white wine
1 pinch saffron threads
4 tomatoes, peeled, seeded, diced
1/4 C. finely sliced basil leaves
4 orange slices
4 basil sprigs
Preheat oven to 450°F. Line baking sheet with foil. Place salmon on foil skin side down and rub fillets with 1 T. olive oil, paprika, 1 tsp. orange peel, and 1 garlic clove. Season with salt and pepper.about 4 minutes. Stir in tomatoes and basil and simmer to just heat through. Remove from heat. Season with salt and pepper to taste. Roast salmon in oven until fillets appear opaque on outside and are still slightly translucent in center, about 6 minutes. Transfer each fillet onto a plate and top with equal amounts of relish. Garnish with orange slices and basil sprigs before serving.
3 T. olive oil
2 leeks, washed well and finely sliced
2 baking potatoes, peeled and finely chopped
1½ qt. homemade or good bought chicken stock
2 Ib. asparagus, washed and trimmed, tough ends removed
Generous handful of chervil
1¾ C. whipping (35%) cream
Salt and freshly ground black pepper
Heat the oil in a large pan and fry the leeks over moderate to low heat until very soft. Add the potatoes and stir so they absorb the oil. Add the stock, increase the heat slightly to bring to a boil, then cook for 10 minutes. Slice the asparagus stems and tips into 3/4-inch (2 cm) pieces and add to the potatoes. Boil for a further 7 minutes or until tender. Strip the chervil leaves from their stems and add the stems to the soup. Cook for a few minutes, remove the soup from the heat, then liquefy in a blender or food processor. Finely chop most of the chervil leaves, reserving some whole ones to serve. Stir the chopped leaves into the soup with the cream. Season to taste and thin with water if wished. Garnish with chervil leaves and serve hot or cold.
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1 C. red lentils
1 C. black lentils
2 carrots peeled and finely grated
1/2 C. chopped fresh parsley
1/4 C. capers drained rinsed and coarsely chopped
Vinaigrette:
3 T. red wine vinegar
1 T. Dijon mustard
1 clove garlic minced
1/2 C. olive oil
2 T. snipped fresh chives
1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried tarragon
Salt and freshly ground pepper to taste
Pick over and rinse lentils. Cook red lentils covered in 3 C. salted simmering water for about 13 minutes or until just tender. Drain and let cool. Cook black lentils covered in 3 C. salted simmering water for about 25 minutes or until just tender. Drain and let cool. In a large bowl combine lentils carrots parsley and capers. To make vinaigrette: In a medium bowl whisk vinegar mustard garlic and oil together. Stir in chives tarragon salt and pepper. Add to lentils and toss well to combine. Taste and adjust seasoning.
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6 slices bacon
1 T. butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 tsp. salt
Freshly ground black pepper
1/4 C. milk
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and sauté’ the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
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1 (12-oz.) package edamame
2 tsp. olive or vegetable oil
1/4 tsp. dried basil, crushed
1/2 tsp. chile powder
1/4 tsp. each onion salt and ground cumin
1/8 tsp. each paprika and black pepper
Split the edamame pods and release the beans into a bowl. Discard the pods. Stir together the oil, basil, chile powder, onion salt, cumin, paprika and black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat. Arrange the beans in a single layer in a shall baking dish. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.
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1/4 C. minced shallots
1 C. Herbsaint liqueur
1/4 C. heavy cream
Salt
Cayenne pepper
1 1/2 sticks cold butter, cut into pieces
1/4 tsp. hot sauce
1/2 tsp. Worcestershire sauce
2 pounds smoked salmon, thinly sliced
1 pound Brie, thinly sliced
12 medium crepes
2 C. fresh spinach leaves, washed and patted dry
In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot. Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt. Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.
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Juice of 1/2 lime
4 or 5 ice cubes
2 ounces lime-flavored rum
1/2 C. cola beverage
1 lime wedge
Pour the lime juice into a chilled Collins glass. Add the ice cubes. Pour in the rum, then fill with the cola. Stir for 20-30 seconds and garnish with the lime wedge.
12 eggs (yes, you can freeze cooked eggs!)
12 English muffins
12 slices of cheese (American or light cheddar)
12 turkey or 100% natural pork sausages (round)
Fry the eggs individually (using a round pancake “cutter” will keep the egg shaped) Fry 3 at a time so that you can toast and prepare the English Muffins – butter toasted English Muffins and prepare with slice of cheese and sausage. Put the cheese over the sausage to help melting. Once eggs are fried, transfer egg to English Muffin on top of the cheese and sausage and close the sandwich. Repeat until you have 12 Toddler “McMuffins”. Freeze and thaw before warming
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1 serving cooking spray (5 one-second sprays per serving), lemon-flavored
1 lb. lean veal leg, boneless, cut into 1-inch chunks
1/2 C. fat-free chicken broth
1 C. carrot(s), baby, sliced
4 small potato(es), fingerling, sliced 1/2-inch thick
8 small onion(s), red pearl, peeled and halved lengthwise
1 medium garlic clove(s), minced
20 small raw oyster mushrooms, coarsely chopped
2 1/2 tsp. lemon zest
1 tsp. dried sage, crushed
3/4 tsp. table salt
1/4 tsp. black pepper
Coat a ridged grill pan with cooking spray. Preheat pan over high heat until a drop of water sprinkled on pan sizzles. Add veal and sear 1 minute per side. Place veal in a 4- to 5-quart slow cooker. Add broth, carrots, potatoes, onions, garlic, mushrooms, lemon zest, sage, salt and pepper in order listed. Cover and cook on LOW setting for 5 to 6 hours. Stir well before serving. Yields about 1 C. per serving.
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2 14oz cans of chicken broth
3 T. EVOO
2 C. white rice
6 plum tomatoes
1 tsp. ground cumin
2 tsp. ground coriander
1 Serrano or jalapeno pepper, half of the seeds removed, then finely chopped
2 shallots
2 garlic cloves
Salt and pepper
3 T. sherry vinegar
3 T. brown sugar
1/4 C. fresh cilantro leaves
3 scallions, finely chopped
1/4 C. fresh flat leaf parsley
1 T. honey
4 6oz boneless, skinless chicken breast halves
 
Bring chicken brother and a T. of EVOO to a boil in a medium pot. Add rice, reduce to a simmer and cover. Stir occasionally for 17-18 minutes. Fluff with a fork. Heat in a medium-size skillet over high heat with a T. of the EVOO. Add quartered tomatoes, cumin, coriander, peppers, shallots, garlic, salt and pepper. Cook, stirring frequently for 3 minutes. Add vinegar, brown sugar and 1 C. of water. Turn down heat to medium low and simmer for 10-12 minutes or until water has evaporated and the tomatoes have broken down and are slightly thickened. In a bowl, combine remaining 2 T. of EVOO, cilantro, scallions, parsley, honey and a little salt and pepper. Add chicken breasts and toss to coat. Heat nonstick skillet over medium high heat. Add chicken, cook for 5 -6 minutes per side. Remove from pan. Top each chicken with chutney and serve with white rice.
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1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Â Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice. Â You can use this now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Let’s just start by putting one thing out there. You’re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it – scrambled, omelette, frittata, you name it. I drizzle it on soups. This time of year that means corn soups, brothy bean pots, or lunch time slurpy noodle bowls. I can attest it’s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well – particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal – just toss in another favorite seasonal ingredient or two.
400g parsnips
2 T. cream or milk
1 T. butter
1/4 tsp. nutmeg
2 T. chopped parsley
Peel and grate the parsnips, discarding any tough core. In a medium dish mix the parsnips, cream, butter and nutmeg. Cook on HIGH 8 – 10
minutes or until soft. Stir just before serving sprinkled with
parsley.
6 large red or green bell peppers
1 C. whole Greek or pitted ripe olives
4 oz. mozzarella cheese, cut into cubes
1/4 C. olive or vegetable oil
1/4 C. lemon juice
2 T. chopped fresh parsley
1 tsp. chopped fresh oregano leaves or 1/4 tsp. dried oregano leaves
1 tsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves
1/2 tsp. chopped fresh sage leaves or 1/8 tsp. dried sage leaves
1/2 tsp. salt
1/8 tsp. pepper
2 large garlic cloves, finely chopped
Set oven control to broil.  Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.  Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.  Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.   Store tightly covered in refrigerator up to 2 weeks. Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs.
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10 flour tortillas, taco sized
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. Â In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Â Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Â Pour over enchiladas and top with remaining cheese. Â Bake 22 min and then under high broil for 3 min to brown the cheese.
1 C. Flour
3/4 C. plus 2 tsp. cold Chicken Stock
2 Eggs
1 tsp. Salt
1/2 tsp. Pepper
6 small Zucchini, ends trimmed and shredded
1/2 C. minced Parsley
1/4 C. minced Mint
1/4 C. minced Chives
1/2 C. grated Jack Cheese
1/4 C. Parmesan Cheese
Corn Oil for Deep Frying
Combine flour, stock, eggs, salt and pepper in a small bowl and whisk until smooth. In large bowl combine zucchini, herbs and cheeses. Add batter and mix well. In deep saucepan or deep fryer, heat at least 2 inches of corn oil to 350F. Spoon batter by generous tablespoonfuls into the oil in a sweeping motion to create a thinnish, lacelike, fritter and fry until golden brown, about 1-2 minutes. Remove with slotted spoon and drain on paper towels. Serve right away.
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I despise Cream of X soups.  They taste terrible, and are full of crud I don’t want to eat. Yet practically every casserole calls for it. Make your own thick béchamel to replace them.
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste
Â
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste. Use in casseroles in place of condensed cream soups.
This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.
2 C. all-purpose flour
1 and 1/4 C. chopped green onions – cleaned and patted dry
1 C. boiling water
3 T. Chinese toasted sesame oil
Salt
Vegetable oil
Cong You Bing translates to Green Onion Pancakes. Put flour in a large bowl, make a well and pour boiling water. Stir immediately to create stiff moist dough. Transfer dough to a lightly floured surface and knead until it forms a ball. Brush dough with some sesame oil, cover dough with a large bowl and let rest for 10 minutes. Knead dough until smooth and elastic, rub with more sesame oil and let rest for 1 hour. On a flour surface, roll dough out to form a log about 10 inches long. Cut into six equal pieces. Cover dough as you work with one piece at a time. Take one ball and roll into a thin round (about 6-7 inches in diameter). Brush with sesame oil, sprinkle salt and cover with a handful of green onions. Roll the round up like a cigar (think of rolling a carpet) and twist roll into a coil (think cinnamon roll). Brush surface of coil with more sesame oil, and using a rolling pin, gently flatten coil to about 5 inches in diameter. When all the pieces have been prepared, pour vegetable oil into a large, shallow frying pan (about 1/2-inch of oil). Pan-fry two pancakes at a time, cooking about 3 minutes on each side, or until golden brown. Transfer to plate lined with paper towels, sprinkle with more salt. To serve, cut into quarters. These pancakes are moist and chewy. Totally different from your normal breakfast hotcakes.
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2 T. butter
1/2 onion, diced
1 clove garlic, minced
1/2 C. mushrooms, sliced
1 can cream of mushroom soup
1 C. half and half
2 6.5 oz cans minced or chopped clams, drained
1 tsp. Worcestershire sauce
1/4 tsp. nutmeg
1 tsp. fresh thyme leaves
1 1/4 C. grated mozzarella
5 c cooked bowtie pasta
1/2 C. grated parmesan
1 1/4 C. grated cheddar (mild)
Preheat oven to 400F. In a large pot over medium heat, sauté onion, garlic, and mushrooms in butter. Stir in cream of mushroom soup, half and half, and clams. Mix well. Add Worcestershire sauce, nutmeg, and thyme. Bring to a low boil. Stir in mozzarella and pasta. Simmer 15 minutes. Place mixture in a well-greased 2qt casserole dish. Sprinkle with parmesan and top with cheddar. Bake 30 minutes.
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1 jalapeno pepper, seeded
1 clove garlic
1 C. tequila
1 C. teriyaki sauce
1/4 C. sesame oil, optional
1/4 C. Worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 1/2 lb. London broil
Cilantro leaves, for garnish
In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking. Preheat grill to high. Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak). Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.
Yield: 8 servings
Calories: 406
Fat: 24g
Fiber: 0g
6 sweet onions, peeled & center removed
1 lb. ground beef
1/2 C. Parmesan cheese
1/2 C. finely diced sweet bell pepper
1 large egg, slightly beaten
1 C. fresh bread crumbs (place bread in food processor, process to crumbs)
Salt, pepper, & 1/2 tsp. ground nutmeg
3 C. tomato sauce
1 C. crushed or diced tomatoes
2 T. olive oil
Preheat oven to 350 degrees. Carefully slice the bottom of each onion, forming a flat surface so onion won’t tip over. Combine meat, cheese, diced onion, and eggs, and mix until ingredients are incorporated. Add the bread crumbs, salt, pepper, and nutmeg. Distribute the meat mixture, filling each onion evenly, pressing it down and shaping with your fingers or a spoon. Combine tomato sauce and crushed tomatoes, and spread in bottom of a baking dish. Place stuffed onions in the tomato sauce. Drizzle with oil and season with salt and pepper. Cover loosely with foil and bake for 30 minutes.
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1 (3-ounce) package cream cheese, softened
1 (2 1/2-ounce) jar sliced mushrooms, drained
2 T. chopped green bell pepper
1/4 tsp. garlic salt
1/8 tsp. pepper
2 lb. lean ground beef
4 oz. Cheddar Cheese, cut into 16 (2×1-inch) slices
4 Kaiser rolls, cut in half
Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, combine cream cheese, mushrooms, green pepper, garlic salt and pepper in small bowl. Shape ground beef into 8 large (1/2-inch thick) patties. Place about 2 T. cream cheese mixture on top of 4 patties. Top each with 1 meat patty; press around edges to seal. Place patties on grill. Grill, turning once, until desired doneness (12 to 15 minutes). Top each burger with 4 slices Cheddar cheese; continue grilling until cheese is melted (1 minute). Serve burgers on rolls.
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3/4 cup frozen ORANGE JUICE Concentrate, thawed
3/4 cup frozen A GRAPEFRUIT JUICE Concentrate, thawed
3/4 cup light rum
1/4 cup orange liqueur
1 1-liter bottle carbonated water, chilled
Crushed ice
Florida Orange or Grapefruit Wedges (optional)
In a 2-quart pitcher combine thawed orange and grapefruit juice concentrates, rum, and orange liqueur. Gently stir in carbonated water. Serve at once over crushed ice. If desired, garnish with orange or grapefruit wedges. Makes 8 (about 7-ounce) servings.
1/2 lb. ground beef chuck
1/2 lb. ground pork (you could use all beef if you prefer, but I like the mix)
1 medium onion, diced
2 cloves garlic, minced
(you could add a half C. of green peppers here or a little jalapeno pepper, if you like)
salt and pepper to taste
2-8oz. cans tomato sauce
1 C. frozen, canned or fresh corn
12 black olives, chopped (could use green if you prefer)
1 T. chili powder
1/2 tsp. ground cumin
2 tsp. sugar
1 egg, beaten
3/4 C. cornmeal
1 1/2 tsp. baking powder
1 T. all purpose flour
1 T. sugar
1/2 tsp. salt
1/3 C. milk
 
Preheat oven to 425 degrees. Put meat in skillet and begin to brown over medium high heat. Add diced onion and minced garlic to the meat as it browns so the vegetables get soft. Add salt and pepper to taste. Once meat is browned, reduce heat to medium and add two cans of tomato sauce, corn and chopped olives. Add chili powder, cumin and sugar. Let simmer for about 10-15 minutes. In the meantime, prepare your cornbread topping. In a bowl, beat egg. Add cornmeal, baking powder, flour, sugar, salt and milk and combine. Set aside. Grease a 2qt casserole dish. Put in meat mixture and even out the top with spoon or spatula. Spread corn topping over meat mixture in casserole dish – it should be completely covered. Put in 425 degree oven for 15 – 20 minutes, until topping is golden brown on top. Remove and let stand for five minutes. Serve with shredded cheese, sour cream, salsa or other toppings you like. Enjoy!
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3 small melons, cut in half and seeded (drain upside down on towel)
Chicken Filling
2 C. cubed cooked chicken
1/2 C. diced celery
1 tart apple, cored, chopped, dipped in lemon juice and water
1 T. green onions, finely chopped
1 T. capers, drained
2/3 C. roasted and coarsely chopped Oregon hazelnuts
1/2 C. mayonnaise
2 T. sour cream
2 tsp. curry powder
Currants, for garnish
Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top.
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1 ½ C. long grain White Rice
1 lb. lean Ground Beef
¼ C. chopped Onion
1 clove Garlic, finely chopped
2 T. grated Gingerroot
1 T. Tomato Paste
1 tsp. Salt
2 tsp. Cumin
2 tsp. Chili Powder
1 tsp. Garam Masala
2 14.5oz. cans diced Tomatoes, undrained
3 T. chopped Cilantro
Cook rice as directed on package. Meanwhile cook beef, onion, garlic and gingerroot over medium-high heat 5-7 minutes, stirring occasionally, until beef is fully cooked. Drain if desired. Stir in remaining ingredients except cilantro into beef. Reduce heat to medium and simmer uncovered 8 to 10 minutes, stirring occasionally until slightly thickened. Serve beef over rice and garnish with cilantro.
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1 tube (12 ounces) refrigerated buttermilk biscuits8 leaves romaine lettuce, torn into bite sized pieces
1 cucumber, peeled, seeded, and sliced
1 tomato, chopped
1/2 C. sliced red onion
1/2 C. crumbled reduced fat feta cheese
2 T extra virgin olive oil
2 T fresh lemon juice
1 tsp. dried oregano leaves
1/2 tsp. salt
Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.
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1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 C. apricot preserves
1-1/2 tsp. lemon juice
1-1/2 tsp. lime juice
4 boneless pork loin chops (3/4 inch thick and 4 oz. each)
2 tsp. olive oil
Combine the onion powder, garlic powder and oregano; sprinkle over pork chops. In a small saucepan, combine the apricot preserves, lime juice and lemon juice; cook and stir over low heat for 10 minutes or until preserves are melted. Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; generously brush apricot glaze over cooked pork. Cook 8-10 minutes longer or until juices run clear. Serve with remaining glaze. Yield: 4 servings.
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2 T. extra-virgin olive oil
1/2 C. dry red wine
3 cloves garlic minced
3 T. minced fresh parsley
1 T. chopped fresh oregano
1 bay leaf
1/2 tsp. ground black pepper
1 1/2 lb. sirloin, top round, eye round London broil
In a small mixing bowl, whisk together the oil, wine, garlic, parsley, oregano, bay leaf and pepper. Place the steak in a deep bowl and pour on the marinade. Turn once to coat both sides, cover, and refrigerate for at least 4 hours. When ready to serve, discard marinade and bay leaf. Broil or grill until done. Cut meat into thin diagonal slices across the grain.
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3 C. cranberry juice, chilled
1 C. orange juice, chilled
1 bottle (750 ml.) sparkling wine, chilled
In a large pitcher (at least 2 1/2 qt.), combine cranberry juice, orange juice, and sparkling wine. Serve immediately, in champagne flutes.
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Fries:
4 C. whole milk
1 C. water
2 T. unsalted butter
2 1/4 C. cornmeal
1/2 C. grated Parmesan
2 tsp. kosher salt, and more for sprinkling
2 T. olive oil
Chili Lime Mayo:
3 T. mayonnaise
3 dashes Cholulua (or Tobasco)
1 tsp. lime juice
Pinch salt
Spray non-stick cooking spray on a baking sheet (or casserole dish). Bring milk, 1 C. water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese and salt. Add more salt if you like. Immediately transfer polenta to prepared baking sheet, spreading mixture to a 1-inch thickness. Mine filled up half of the baking sheet. No biggie. Wrap with plastic wrap and refrigerate until cool and firm, about 1 hour. (You can totally do this a day ahead. Just be sure to cover and keep refrigerated.) Cut polenta lengthwise in pan into three-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside. Preheat oven to 450F. Transfer polenta fries to lined baking sheet. Sprinkle with about a tsp. of kosher salt and some olive oil. Bake for 20 minutes, flipping the fries at the 10 minute mark. Fries, when done, will be slightly golden brown at the edges. Meanwhile, mix together the mayo, hot sauce, lime juice and pinch of salt.