Thursday, December 30, 2010

Grilled Chicken w/ Arugula Salad


  • 2 bone-in whole chicken breasts, halved
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 cups fresh corn kernels (about 3 ears)
  • 3 cups packed arugula
  • 1 1/2 tsp. coarsely chopped fresh oregano
  • About 1/2 cup Whole Citrus Vinaigrette
  • 1 1/2 oz. Pecorino cheese


1. Prepare grill and let burn down to medium-hot coals. Brush chicken breasts on both sides with olive oil; season well with salt and pepper. Grill over coals, skin side down, until well browned, about 2 minutes. Move to edge of grill, away from direct heat; cover grill loosely and cook, turning once or twice, until opaque throughout, about 20 minutes.

2. While chicken is cooking, make salad. Combine corn kernels, arugula, and oregano in a bowl. Add vinaigrette, toss, and season with salt and pepper. With vegetable peeler, shave cheese onto salad. Toss lightly.

3. To serve, arrange chicken on plates and pile salad alongside.

Tuesday, December 28, 2010

Grilled Potato Skins

You Will Need

2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream

What to Do

1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Sunday, December 26, 2010

Tom Yum Goong

Tom Yum is a Thai hot and sour soup very similar to a spicy Sinigang.

  • 2 lemongrass stalks, cut into 1″ pieces and smashed a bit (about 1/3 cup)
  • 6 lime leaves (about 1 tablespoon), torn with center vein removed
  • 2 tablespoons fresh turmeric (luyang dilaw), sliced thin
  • 1 tablespoon coriander roots, about 2 roots
  • 1 tablespoon shallots, whole with skin removed (1 to 2 shallots)
  • 1 cup tomato (medium tomato), sliced into 6-8 pieces lengthwise
  • 2 cups broth (pork, chicken)
  • 1/2 cup straw mushrooms, ends removed and halved
  • 2 tablespoons red medium-sized chilies, smashed
  • 4 or 5 medium-sized saltwater shrimp, whole and uncleaned, make sure they’re fresh
  • a pinch of salt
  • 1 1/4 teaspoon fish sauce (patis)
  • 1 1/2 teaspoons roasted chili paste
  • 1 tablespoon lime juice (add more if you like)
  • 3 tablespoons fresh cow’s milk (optional)
  • 3 small dried chilies, roasted (optional – use only if adding milk)
  • 1 tablespoon coriander, chopped.
1)  Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2? pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your fresh turmeric into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat.
2)  Wash the shrimp then set aside. Boil the broth on high until it comes to a rapid boil.  Add the lime leaves, lemongrass, coriander root, turmeric, shallots and tomato. Boil for 4-5 minutes. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.
3)  After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.
4)  Add the fish sauce and remove from heat. You will now season the soup.
5)  Add lime juice, chili paste, smashed fresh chilies.
6)  If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
7)  Garnish with fresh cilantro leaves and serve.

Friday, December 24, 2010

Grilled Salmon Steaks //Asian Style





  • 4 salmon steaks (about 6 ounces each)
  • 1 cup cucumber, diced
  • 3 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon fish sauce ( or oyster sauce)
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper


Combine all ingredients except, salmon steaks, black pepper, and sesame oil, in a medium mixing bowl for make relish. Let mixture sit for 1 hour at room temperature. Preheat grill. Brush salmon steaks with oil and season with salt and black pepper. Grill steaks on direct high heat for 8 to 10 minutes. Remove from grill and top with relish.

**Tip.. I set steaks skin side down diagonal (2 o'clock) for 2-3 minutes, then rotate (same side down to 10 o'clock... gives the crisscrossed grill marks..).. and then do the same for the other side..

**Tip.. Use a GOOD spatula, and NOT tongs, to avoid it falling apart.

**Tip.. Used a oiled rag on grill to oil the grill first, and help keep salmon from sticking and coming apart on ya

Wednesday, December 22, 2010

Turkey Kabobs w/Red pepper Relish

You Will Need

8 sprigs fresh rosemary or 8 wooden skewers
1 pound boneless, skinless turkey breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
1 teaspoon fennel seeds, lightly crushed
2 tablespoons extra virgin olive oil
16 small white onions, peeled

2 large red bell peppers
1/2 fennel bulb, trimmed
1/3 cup pitted black olives (preferably kalamata)
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/2 teaspoon freshly ground black pepper
Cooked couscous or wild rice (optional)

What to Do

1. If using rosemary stalks, pull off and reserve leaves from the bottom end of each stalk, keeping a cluster of about 2 1/2 inches of leaves at the top. Soak rosemary stalks (or wooden skewers) in water while you marinate the turkey.

2. Make Turkey Kabobs: Cut turkey into 24 1 1/2-inch cubes. Sprinkle with the salt and pepper and spread in a single layer in a shallow baking dish. Whisk wine, lemon juice, garlic, rosemary, sage, thyme, and fennel seeds together in a small bowl; whisk in the oil. Drizzle the marinade over the turkey and toss until all of the pieces are coated. Cover with plastic wrap and marinate in the refrigerator 30 minutes, turning once halfway through.

3. Make Red-Pepper Relish: Meanwhile, seed red peppers and cut into 1/4-inch dice. Trim fennel bulb and cut into 1/4-inch dice. Cut olives into 1/4-inch dice. Mix diced peppers, fennel, and olives with the lemon juice, oil, garlic, and black pepper in a medium bowl.

4. Heat grill or broiler to high. Thread marinated turkey and onions onto soaked rosemary stalks or skewers. Bring remaining marinade to a boil in a small saucepan over high heat.

5. Grill or broil kabobs about 12 minutes, basting often with the marinade, until turkey is cooked through and golden brown. Serve with relish and couscous or wild rice, if desired.

Monday, December 20, 2010

Oven baked Pretzles

Soft Pretzels


  • Warm water
  • 2 (1/4-ounce) packages rapid-rise yeast
  • 3/4 cup packed dark-brown sugar
  • 6 1/2 cups unbleached bread flour
  • 4 tablespoons coarse salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces, plus more for serving
  • Nonstick cooking spray
  • 1/2 cup baking soda
  • 1/2 cup pale ale-style beer
  • Pretzel salt
  • Mustard, for serving


  1. In a medium bowl, mix together 2 cups warm water, yeast, and 1/2 cup brown sugar; let stand until foamy, 5 to 10 minutes.
  2. In the bowl of an electric mixer, mix together flour and coarse salt using your hands. Add butter and continue to mix with your hands until mixture is crumbly. Add yeast mixture and, using your hands, mix until a shaggy dough is formed and water is absorbed.
  3. Using the dough hook attachment, mix dough on medium speed until dough is tight, elastic, and smooth, 6 to 8 minutes. Cover with plastic wrap and transfer to refrigerator; let chill at least 8 hours and up to overnight.
  4. Preheat oven to 450 degrees.
  5. Roll dough out into a 14-by-12-inch rectangle. Cut dough into one dozen 12-inch-long strips, each about 1-inch wide. Transfer to a large baking sheet and cover with a clean kitchen towel. Transfer to refrigerator and let chill for 15 minutes.
  6. Working with one piece of dough at a time, roll out each piece into a 30- to 33-inch-long rope (about 3/4-inch thick), starting from the center and working toward the ends. Make a "U" shape with the rope and cross the ends over, pinching at the bottom of the "U" to form a pretzel. Return to baking sheet and repeat process with remaining dough.
  7. Spray a large baking sheet with nonstick cooking spray. In a large saucepan, combine 8 cups water, baking soda, beer, and remaining 1/4 cup brown sugar; bring to a simmer over medium-high heat. Simmer pretzels, one at a time, until pretzel floats, about 30 seconds; transfer to prepared baking sheet using a perforated spatula. Repeat process with remaining pretzels.
  8. Sprinkle pretzels with pretzel salt; transfer to oven and bake for 5 minutes. Rotate baking sheet and continue baking until pretzels turn a chestnut brown color, 4 to 6 minutes more. Remove from baking sheet and transfer to a wire rack to cool slightly.
  9. Serve warm with butter or mustard.

Saturday, December 18, 2010

Chicken Fried Rice


  • 2 teaspoons sesame oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1 cup uncooked brown rice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 cup diced carrots
  • 2 1/4 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup frozen green peas, thawed
  • 1/4 cup chopped green onions


Heat oil in a medium saucepan over medium heat. Add onion and garlic and sautée 2 minutes, until soft. Place chicken in saucepan and sautée 5 minutes, until browned on all sides, stirring frequently. Add rice and cook 1 minute, until translucent. Stir in soy sauce to coat rice.

Add carrots, chicken broth, salt and pepper and bring mixture to a boil. Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.

Stir in peas and green onions and heat through.

Thursday, December 16, 2010

Many Uses for Baking Soda

1. One of the most popular uses for baking soda is to deodorize your refrigerator. Just place an open container inside, stir every couple of weeks, replace it every couple of months.

2. After you have used the baking soda in the refrigerator, don't throw it away! Put it in the sink drain or garbage disposal. Add a cup of vinegar and let it stand overnight. Run hot water through it in the morning; it will help keep drains clean and smelling fresh.

3. One of the more important uses for baking soda: Keep a box of baking soda near the stove. In case of a grease fire, you can sprinkle baking soda on the fire to extinguish the flames. This will not damage counter tops or the pans. It is safe for use on electrical fires.

4. Baking soda will also put out fires from gasoline, burning clothes, rugs and upholstery.

5. Give your deck a weathered look by adding two cups of baking soda to one gallon of water. Use a stiff brush to spread onto the surface area. Work in the direction of the grain. Let it sit for an hour then rinse with cool water.

6. Acid burns caused by battery acid, drain openers and toilet bowl cleaners can be neutralized by immediately washing the area with cold water. Then sprinkle baking soda on the effected area.

7. With a damp cloth, sprinkle dry baking soda on it to make a great cleaner for refrigerators, freezers and fiberglass shower stalls.

8. For stains on marble, formica, or plastic surfaces, a paste of baking soda and water will clean them up quick and easy.9. Thermos bottles can be cleaned by putting 2 tablespoons of baking soda inside. Add hot water until it is ¾ full. Put the cap on and shake for several minutes. Drain and rinse. It will be clean as new.

10. After using coolers, mix baking soda and water to wipe down the inside to get rid of odors. Rinse out, let dry and store them. Put some baking soda in a small plastic container. Put holes in the lid and store it inside of your cooler. The cooler will smell fresh for the next time you use it.

11. Wash glass or stainless steel coffee pots with some baking sode. It will remove the film that builds up on the inside. It will also make your coffee taste better. Never use on aluminum coffee pots.

12. To clean the inside working area of coffeemakers: Mix baking soda, 2 tablespoons in 10 cups of water, and run it through its cycle. Dump water down the drain (yes its good for the drain). Then run one more pot of water through to rinse remaining residue from the inside of the coffeemaker.

13. Uses for baking soda and babies: To help clean baby bottles, wash the bottles with water and baking soda. Then rinse well with hot water.

14. Soak stale-smelling sponges in a strong baking soda solution to keep them fresh

15. Add 1/4-1/2 cup of baking soda to your wash detergent. It will make your clothes smell fresher, help remove stains and will make your expensive detergents go further.

16. To polish silverware sprinkle dry baking soda on a damp cloth rub, rinse, dry and enjoy.

17. Use baking soda in your dishwasher. Run the dishwasher through a cycle with the baking instead of soap. Tang is also good to keep your dishwasher clean and smelling good.

18. For stainless steel and chrome, use a moist cloth and dry baking soda to make it shine like new. Rinse and dry. On stainless steel, rub in the direction of the grain.

19. To remove strong odors from your hands, wet your hands and place a little baking soda on them. Rub them together, rinse and dry. Odor will be gone.

20. Chlorine from the swimming pool can turn your hair green. To prevent this, after swimming rinse your hair with lemon juice and a 1/4 cup of baking soda. Rinse and shampoo as you normally do.

21. To maintain proper pool alkalinity, add 3/4 lb. of baking soda for every 5,000 gallons of water. This will raise the total alkalinity by 10 ppm (parts per million). Most pools require alkalinity in the 80-150 ppm range. Proper pool alkalinity level is vital for minimizing changes in pH or when basic pool chemicals or contaminants are introduced into the water.

22. Add 1/2 cup or more of baking soda to your bath water to soften your skin.

23. Putting 2 tbsp. of baking soda in your baby's bath water will help relieve diaper rash irritations.

24. If you put baking soda in your bath water, it will help with skin irritations and will also sooth the itching from measles and chickenpox.

25. Ring around the collar can be removed using a paste made with baking soda and a little water. Apply to affected area. Rub in. Then let it sit for two hours. Rinse. For stubborn stains you may need to put white vinegar on the stain. Then wash as you normally would.

26. Lawn furniture that is resin based can be cleaned safely if you wet a sponge, dipped into baking soda. Wipe on in a circular motion, then rinse well. Your lawn furniture is back to looking new

27. Weeds growing in the cracks of your driveway, sidewalks and patio? A good safe way to help prevent them from growing is to put baking soda on them. Add a handful, then sweep it into the cracks. The added sodium will help make it more hostile to the weeds growing there. It's safe for pets and children as well.

28. For the best omelets in the world, just like the ones grandma use to make, add 1/2 teaspoon of baking soda for every three eggs that you use. Mmmmm good.

29. Icing for cakes will spread smoother and prevent the icing from cracking if you add just a pinch of baking soda as you make it.

30. Wearing a plaster cast on a broken bone can be miserable any time of the year. But it always seems to itch and rub more in the summer time when its hot and sticky. To help relive the itchiness, use a hair dryer set on the coolest setting to blow baking soda into the cast. This works best if you have some help you.

31. Take 1/2 teaspoon of baking soda in 1/2 glass of water to relieve acid indigestion or heartburn.

32.Sprinkle soda in tennis shoes, socks, boots and slippers to eliminate odor.

33. To remove burned-on food from a pan: let the pan soak in soda and water for 10 minutes before washing. Or scrub the pot with dry soda and a moist scouring pad.

34. Give baby bottles a good cleaning with soda and hot water

35. To make your own baking powder, stir and sift together 2 parts of Cream of Tartar to 1 part baking soda and 1 part cornstarch

36. Clean formica counter tops with baking soda on a damp sponge.

37. Soda absorbs kitty litter odors. Cover the bottom of the kitty box with 1 part soda; then add a layer of 3 parts kitty litter on top.

38. Making play clay with baking soda: Combine 1-1/4 cups water, 2 cups soda, 1 cup cornstarch.

39. Repel rain from windshield. Put gobs of baking soda on a dampened cloth and wipe windows inside and out.

40. Use dry with a small brush to rub canvas handbags clean

41. Oil on garage floors sprinkle baking soda on the spill to absorb the extra oil then scrub the floor with hot water and a stiff bristle brush, stains are gone.

42. To remove blood stains from clothing place them under cool running water then sprinkle on baking soda. Gently rub the fabric into itself and then place under cool water, repeat if needed.

43. Nail holes, cracks in the walls and/or ceiling can easily be repaired by mixing a little white glue with baking soda. Press into crack or nail hole let dry, then use your touch up paint to match, the nail holes and cracks have disappeared

44. Ant and roach control mix equal parts of baking soda with sugar and spread over the infested area, they love the sugar the baking soda loves them to death.

45. For beautiful more manageable hair add a little bit of baking soda in you hand size of a quarter will be enough, add your shampoo. Shampoo as you normally do, this will help remove the residue that builds from styling products that you use and will make your hair clean and shiny.

46. Add a sprinkle of baking soda when you soak dried beans it will help them cook quicker and make them more digestible

48. Stuffed toys that get old and have a stale smell can be refreshed by simply giving them a dusting of baking soda let them sit for 10-15 minutes. Pat the baking soda off and you have a fresh smelling stuffed toy again. It is safe for children and the stuffed toy as well.

49. Something smelling fishy about the fish you bought at the store. Eliminate the smell by soaking the fish in a quart of water with two tablespoons of baking soda. Keep refrigerated for an hour, pat dry before cooking.

50. Clean vegetables and fruit with baking soda. Sprinkle in water, soak and rinse the produce

51. Put 1/4 cup of baking soda and 1/2 cup of your favorite potpourri inside old panty hose. For odor-removing sachets, tie the top shut with ribbon and place in hampers, closets, or other areas that end up with bad odors.

52. Minimize the "oh gross" factor by cleaning and freshening retainers and mouth-guards with baking soda. Soak after every use in a solution of 2 teaspoons baking soda and warm water. Every so often, brush them clean with a paste of baking soda. That’ll keep everyone smiling

53. Spicy food is yummy until it bothers the tummy. Baking soda is a safe and effective antacid to relieve heartburn, sour stomach and/or acid indigestion, when used as directed. Always refer to the baking soda package for instructions. Learn more about how baking soda works as an antacid.

54. For locks of hair that look great, remember to shake it. Sprinkle a small amount (quarter-size) of baking soda into your palm along with your favorite shampoo. Shampoo as usual and rinse thoroughly. Baking soda helps remove the residue that styling products leave behind so your hair is cleaner and more manageable.

55. For lustrous hair with more shine, keep brushes and combs clean. Remove natural oil build-up and hair product residue by soaking combs and brushes in a solution of 1 teaspoon of baking soda in a small basin of warm water. Rinse and allow to dry.

56.For sunburn use a paste of baking soda and water it will help relive the burning and will help you from peeling as bad.

57.Dissolve 3- 4 tablespoons of baking soda in a basin of warm water and soak your feet. Sprinkle baking soda in your hand and gentle massage your feet.


Puerto Rican Spiced Rum Eggnog...
Coquito - Puerto Rican Rum Eggnog
A TRUE favorite and highly requested during the holidays...


  • 2 15-ounce cans cream of coconut (we like Coco Lopez)
  • 2 14-ounce cans condensed milk
  • 2 14-ounce cans of evaporated milk
  • 20 ounces white rum (use less , or more if you like)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg


1. Mix all ingredients in a blender. 2. Refrigerate for about an hour before serving.

Serve cold.

**Tip** Can be made a day ahead, and also yummy Virgin... if you don't have the spices, it also tastes delicious without them...


Tuesday, December 14, 2010

How To: Roast Garlic

  1. Cut about 1/2 off the top of the garlic.
  2. Cut the roots so that the garlic will sit flat.
  3. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
  4. Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.
  5. Bake in a preheated 325 degree oven for 1 hour.
  6. Remove and let it cool until you can handle it.


Basil Turkey Burger

You Will Need

1/4 cup mayonnaise
2 tablespoons minced fresh basil, divided
1/4 cup milk
2 tablespoons finely chopped onion
1 tablespoon dry bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
12 ounces ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced

What to Do

1. In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving.

2. Coat grill rack with nonstick cooking spray before starting the grill.

3. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.

4. Grill, covered, over indirect medium heat for 5 to 6 minutes on each side or until meat is no longer pink.

5. Serve on buns with lettuce, tomato, and basil mayonnaise. 


Sunday, December 12, 2010

Nutty Greens

 Picture of Nutty Greens with Bacon and Blue Cheese Recipe


  • Kosher salt
  • 1 pound haricots verts, trimmed
  • 3 slices bacon
  • 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
  • 1 1/2 cups toasted whole pecans, coarsely chopped
  • 1/4 teaspoon freshly ground black pepper


Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Recipe courtesy Claire Robinson

Friday, December 10, 2010

Beef Empanadas (Beef Patties)


1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato
1pkg Goya Discs for Empanadas
1 cup vegetable oil for frying.

FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.

For a healthier take... These CAN be fried...

(if you feel adventurous, you can play with the stuffing.. I've done ham and cheese, peperoni and mozzarella, sweet plantain and cheddar, etc..)

Monday, December 6, 2010

Cassava Cake





  • 2 lbs grated cassava
  • 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
  • 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
  • 3/4 cup sugar
  • 3 eggs, plus
  • 3 egg whites
  • 1 cup grated coconut


  • 3 egg yolks



  1. 1 Preheat oven to 325° f.
  2. 2 In large mixing bowl combine cake ingredients.
  3. 3 Mix well.
  4. 4 Pour equally into two large greased rectangular pans.
  5. 5 Bake until top is no longer liquid (approximately 30 minutes).
  6. 6 Mix topping ingredients well and spread evenly on the two cakes.
  7. 7 Bake an additional 20 to 30 minutes.
  8. 8 Cool cakes completely.
  9. 9 Slice each cake into 24 equal squares.


Saturday, December 4, 2010

Tabouleh Salad

It's been difficult to find things I can eat after my surgery, but it hasn't been too too bad, since I don;t necessarily CRAVE anything. Except the other day, I had a craving for Tabouleh salad, and I FINALLY made it this morning. It is DELICIOUS, and I cant wait to eat it for lunch...

3 Tomatoes diced
1 Cup chopped green onion
3 Cup chopped parsley flat leaf
1 Cup yellow / red onion chopped
3 leaves fresh mint
1/4 Cup dry bulgar wheat
salt pepper to taste
juice of 2-3 limes
1/2 Cup Extra Virgin Olive Oil

  • Place the bulgar wheat and covered with hot water and put aside to soak (about 30min)
  • In a bowl add lime juice and onions, and set aside
  • In a seperate bowl finely chop all other inredients and olive oil
  • Combine the chopped ingredients with the lime juice and onions
  • Drain the bulgar wheat and combine with all the ingredients
  • Let stand or refridgerate for 5 minutes to allow the wheat to absorb the juices.
  • Serve with Lettuce (I like to make wraps), or over salad and enjoy.
** I like to wash out the seeds from the tomatoes, so I don't get TOO much liquid in the salad.

Fodie Contest for an Ipad

Soooooo, I decided it couldn't hurt to enter a photo into the Upromise contest... NOW??? Just looking for some votes... YEAH!! I'm Shameles, but PLEASE PLEASE Pretty please vote....


and if you're currently enrolled, feel free to leave me your link in a comment, would LOVE to see the competition, I mean the other entries.. hehehehe


. . . .

Thursday, December 2, 2010

Singapore Beef Saty


1 1/2 lbs. rib eye steaks (about ½ in. thick)
3 tbs. light brown sugar
2 tbs. ground coriander
1 tbs. ground turmeric
1 1/2 tsp. ground cumin
1 1/2 tsp. freshly ground black pepper
3 tbs. Asian fish sauce or soy sauce
3 tbs. vegetable oil
Singapore Cucumber Relish and Fried Garlic Peanut Sauce (optional, recipes follow), for serving ...


1. Cut steaks into 1/2-in. cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soy sauce, and oil. Let beef marinate in refrigerator, covered, at least 2 hours.

2. Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for a handle and ¼ in. exposed at pointed end. Satés can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.

3. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange satés on hot grate, with piece of aluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill satés until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (Editor’s note: Beef should be cooked to an internal temperature of 145°F.)

4. Serve satés with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.

Monday, November 29, 2010

7 Layer Dip


  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained, and jalapenos
  • 2 cups shredded Cheddar cheese
  • 1 lb ground beef (I sometimes blend with hot Italian sausage)

  1. Brown meat seasoned with taco seasoning.
  2. Add 1/2 the Salsa and 1/2 the cheese.
  3. In the dish, spread he ingredients in separate layers, and top off with lives and jalapenos.
for an extra twist add Guacamole as a layer...

Sunday, November 28, 2010

Salmon Salad


4 Large Potatoes boiled and sliced
1 Medium Red Onion
4 Tbsp Red Wine Vinegar
3 Tbsp EVOO
1 Can Pink Salmon (drained)
3 Eggs hard boiled and sliced
Shredded Lettuce
salt and pepper


  1. Thinly slice onion and let sit in vinegar with a pinch of salt.
  2. Boil potatoes (with or without the skin, whatever your preference) in salted water and slice. Let cool.
Time to plate your salad.

  1. Add pepper and EVOO to onions.
  2. On a bed of shredded lettuce, lay out the slices of potatoes
  3. add a layer of sliced egg
  4. place the drained salmon on top of eggs
  5. top of with onions and vinaigrette
We serve chilled with white rice.


Friday, November 26, 2010

Mexicali Mac n Cheese

  • 3/4 pound hamburger
  • 1 1/2 can pinto beans
  • 2 cups finely shredded sharp cheddar
  • 1 box elbow mac
  • 1 mild chili seasoning packet
  • foil paper
  • Sour cream (if desired)
  • Cayenne pepper (if desired)

  • Cook mac leave a little hard.
  • preheat oven to 350.
  • Cook hamburger leaving it chunky.
  • Mix the mac, chili seasoning and the meat. Stir. Add pinto beans, stir again. See if you need more mac and then either pour in all cheese and stir or save a little to put on the top five mins before its time to take out of oven.
  • Cover with foil and stick it in for like 35 mins.
  • Serve with sour cream,if you like.

Thursday, November 25, 2010

Grilled Apple Crisp

You Will Need

10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter
Vanilla ice cream, optional

What to Do

1. Place the apple slices on a double thickness of heavy-duty foil (about 24 inches x 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.

2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Serve warm with ice cream if desired.

Wednesday, November 24, 2010

Green Beans with Shallots and Pancetta

Green Beans with Shallots and Pancetta


  • 1 pound green beans, ends trimmed, strings removed (if any)
  • Salt
  • 2 ounces pancetta, diced very small
  • 2-3 large shallots, chopped
  • 2 teaspoons butter
  • Freshly ground black pepper


  • Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. 
  • Drain and place the beans in a bowl of ice water to stop the cooking. 
  • Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
  • Heat a large sauté pan on medium high heat. 
  • Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. 
  • Use a slotted spoon to remove the pancetta from the pan to a plate.
  • Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
  • Add butter to the pan; add the drained green beans and pancetta. 
  • Season to taste with salt and pepper. 
  • Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. 
  • Serve immediately.

Tuesday, November 23, 2010

Old Fashioned Pumpkin Pie

 Suzanne's Old Fashioned Pumpkin Pie


  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest
  • 1 good crust 



  • Preheat oven to 425°F.
  • Mix sugars, salt, and spices, and lemon zest in a large bowl. 
  • Beat the eggs and add to the bowl. 
  • Stir in the pumpkin purée. 
  • Stir in cream. 
  • Whisk all together until well incorporated.
  •  Pour into pie shell and bake at 425°F for 15 minutes. 
  • After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  • Cool on a wire rack for 2 hours.
Serve with whipped cream.

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.


Monday, November 22, 2010

Cranberry Relish

Cranberry Relish


  • 2 cups washed raw cranberries
  • 2 skinned and cored tart apples
  • 1 large, whole (peel ON) seedless orange, cut into sections
  • 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)


  • Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. 
  • If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).
  • Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
  • Mix in the sugar. 
  • Let sit at room temperature until sugar dissolves, about 45 minutes.
  • Store in the refrigerator.


Saturday, November 20, 2010

Roasted Baby Carrots

 Roasted Baby Carrots


1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper


  1. Preheat oven to 400°F. 
  2. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. 
  3. Lay out on a rimmed baking pan. 
  4. Sprinkle with garlic powder, salt, and pepper.
  5. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Thursday, November 18, 2010

Onion Potato Gratin

 Onion Potato Gratin


1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream


  • Preheat oven to 400°F (unless preparing in advance).
  • Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. 
  • Add enough water to cover. 
  • Bring water to boil. 
  • Reduce heat and simmer until potatoes are almost tender, about 3 minutes. 
  • Drain potato onion mixture well.
  • Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. 
  • Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
  • Arrange remaining potato-onion mixture atop cheeses. 
  • Pour cream over. 
  • Sprinkle with salt and pepper. 
  • Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese.
(Can be prepared 8 hours in advance. Cover and refrigerate.)
  • Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. 
  • Remove from oven. 
  • Preheat broiler. 
  • Broil gratin until top is golden, about 2 minutes.