Jazz fest is here.

Sorry about the long delay.  Jazz Fest is here, which means I should have time coming soon to start blogging again.  Happy Cinco de Mayo! 

TIME OUT

Due to the busy season arriving, I don't plan on having any time to make any fresh post until the middle of March.  It's Mardi Gras!  I will be cooking and eating, but no time for blogging.

CORNED BEEF HASH

The best use for corned beef bits and pieces is corned beef hash.  Take the corned beef and cut into small cubes.  Cut several pieces of potato into small cubes. 
Heat frying pan to hot, pour in "hash", stand back (for this will pop and splatter at you), stir frequently.  It is done when hot throughout and browned on the edges,
In a separate pan, fry two eggs over easy.  Place the eggs on top of the hash. Top with a dollop of hollandaise sauce, a dash of Louisiana hot sauce.  Serve with rye toast.

I love this for my brunch when I can get it.

CORNED BEEF

I use the pre-brined stuff.  There are several brands.  Cook's is my favorite.  It has just the right amount of fat and taste really good.  Boar's Head taste great, but doesn't have much fat.  You really get more edible meat with the BH, so it's worth the extra $ you spend on it.

Alton Brown has a great recipe available online.  It is very time consuming.  You must first trim the brisket, then allow it to brine in your refrigerator for  10 days.  I don't have space in my 'frige to spare for 10 days.

Simply follow the instructions on the bag.  I put my potatoes, carrots, and onions in with an hour and a half left in my cooking time.  Add the cabbage in the last thirty minutes.  Time it out 50 minutes per pound ( including the veggies ) at 275 degrees.  Always let it rest for 30 minutes before slicing.  Separate the beef and veggies while storing.

REUBEN

The reuben is one of my favorite sandwiches.  It should be in a category all on it's on.

Layer :  sliced rye bread - GOOD rye bread with seeds, New York seems to have some really good rye.

             Swiss cheese slice - no preference, just not Swiss/American

             sour kraut - Boar's Head is mid range price and very tangy

             1000 island dressing  - Wishbone lite is what I use

             6 oz fresh, homemade corned beef

             Swiss again

             sliced rye bread again

Griddle to golden brown on each side.  If you using cold products, heat them first.

Serve with potato chips, or potato salad.  Dill pickle on the side.

WHITE BEAN AND GREENS (soup or side)

2 Tbl olive oil
1 bay leaf
2 cloves of garlic, chopped
1/2 tsp crushed red pepper
1 small onion, chopped
1 1/2 pounds of greens (collard, kale, or mustard)
3/4 tsp salt
pepper to taste
2 (15oz) cans of cannellini beans, drained and rinsed
1 can rotel, mild
2 cups of chicken broth


Sautee the onions and garlic.  Add greens for 4 minutes, then add everything else.  Boil for 25 -30 minutes, until greens are soft. 

COCONUT MACAROONS

7 oz flaked coconut
1/3 cup sugar
3 Tbl flour
sprinkle of salt
3 egg whites
1/2 tsp almond extract
1/4 cup almond slivers (optional)
4 oz melted semi-sweet chocolate chips (optional)
maraschino cherries, cut in half (optional)

Preheat oven to 325 degrees.  Mix the ingredients (except chocolate and cherries).  Spoon, golf-ball sized, on to a greased and floured baking sheet.  Top with cherry half.  Bake for 20 minutes. Makes a dozen and a half.  When cooled, dip in chocolate, if you like.

GORGONZOLA CHICKEN PASTA

1 pound of chicken, cooked, cubed 1"
1 pound of penne pasta
1/2 pound of Gorgonzola (or blue) cheese
1/2 pound of cooked ham, cubed 1"
3 cups of fresh spinach, big chop ( or canned peas)
sprinkle of garlic powder
pinch each to taste: sea salt, black pepper, crushed red pepper
1 cup of milk

Boil pasta according to label directions.  Heat everything, but spinach, in a large pan until it simmers.  Stir in warm pasta, then toss in spinach.Garnish with a sprinkle of parsley. Serve with crusty bread.

This was a special from Howley's in West Palm Beach that I changed to my liking.

MY IDEA OF GOOD MEAL

This was my dinner for tonight.  I would like to think I was celebrating something special, but it's just simply another day.

Fillet Mignon cooked rare, topped with softened Feta cheese.  Sauteed spinach - butter, shallots, garlic, S&P.  Sauteed peppers.  Big-A** baked potato, topped with butter, cheddar cheese, scallions, and sour cream.

I guess I'll have some coconut pudding for dessert, later.

CHORSCUITS (chorizo and cheese biscuits)

2 1/2 cups Bisquick
1/2 cup sour cream
1/4 milk
sprinkle of garlic
1 Tbl butter, melted
1 pound loose chorizo, cooked, drained well
1 cup shred cheddar

Preheat oven to 450 degrees.  Combine all ingredients.  Drop on to oiled baking sheet.  Bake 12 - 14 minutes.

GARLIC BISCUITS (Red Lobster rolls)

2 1/2 cups of Bisquick
1/2 cup of sour cream
1/4 cup of milk
1 Tbl garlic powder
1 Tbl butter, melted

Preheat oven to 450 degrees.  Combine all ingredients.  Drop spoonful size on oiled baking sheet. Bake 10 minutes.

FRENCH ONION SOUP

FRENCH ONION SOUP

6 cups of onions, sliced, (approx. 3 red, and 3 large yellow)

3 cloves of garlic, minced

2 cups of red wine (cabernet)

3 dashes of Worcestershire (Lea and Perrins)

2 small cans of beef broth (total 28 oz)

2 small cans of chicken broth (total 28 oz)

2 twigs of fresh thyme ( or a sprinkle of dry)

1 twig of fresh oregano ( or a sprinkle of dry)

1 pound of sliced swiss cheese (or gruyere cheese)

1 loaf French bread (sliced 1/2" thick)

1 cup breadcrumbs ( use the ends of the French bread loaf)

Carmelize the onions with a little oil in a large pot.  This takes 30 to 40 minutes.  You want a really deep brown color, not black.  Add garlic, cook for 10 more minutes.  Add oregano,thyme, and wine put on the lid.  Turn down to low simmer for 5 minutes.  Stir, add Worcestshire and all broths, turn up to med-high, boil for 20 minutes.  Add breadcrumbs.  Add black and white pepper to taste. DO NOT ADD SALT!! 

Toast bread slices in oven until golden brown.  Cover the toast with a slice of cheese and melt.

Serve soup in a bowl with cheese toast on top.

QUICK ENCHILADAS

1 pound ground beef, browned
1 can rotel tomatoes, drained
1 can Ranch style beans, pureed
4 flour tortillas
1 can enchilada sauce,  I use a green enchilada sauce
lots of cheese - 8 - 16 oz shredded Mexican cheese
1/2 tomato salsa, fresh if you can
1 tomato sliced and salted


Preheat oven to 350 degrees.
Cut the flour tortillas in half.  Coat each tortilla with enchilada sauce.  Mix beef and bean puree.
Layer in a casserole dish: start with the tomato slice for the bottom, then tortilla (flat side against the side of the dish), then the meat mixture, then a handful of cheese, and repeat.  Finish with extra cheese on top, then tomato salsa, then the last of the enchilada sauce.  Bake for 40 minutes.  Serve with sour cream on the side.

TRICK OR TIP

If making a dish that requires an item that someone doesn't like, use the food processor to puree that item.  Just make sure that the person is not allergic to said item.  Onions, celery, beans are often easily hidden.

POTATO SALAD

Potato salad is one of those common picnic dishes.  It goes great with BBQ.  Great cold side that last for several days.  Many people try to hard to make this difficult.  It is just potato salad.
I know that I have been invited to get togethers, just so I could bring the potato salad.

POTATO SALAD
3 pounds of potatoes (or more)
3 boiled eggs diced small - use a egg slicer, definitely worth the $3 spent to get one
1 cup onion diced small
1 cup mayo
1 cup regular yellow mustard
1/2 cup dill pickles, diced small
tops of 3 green onion, sliced thin
3 Tbl horseradish (optional)
2 stalks of celery, diced
1 cup of sour cream (optional)

Peel, then boil potatoes for 15 minutes on high. Drain.  Place 1/4 of the potatoes in a bowl and mash. Add the other ingredients and mix well.  Check for salt, add lots of black pepper, dash of garlic powder, sprinkle of cayenne, pinch of white pepper.  Mix.  When potatoes are cool, add to the mayo mixture.  Refrigerate overnight.  Makes alot.  Keeps for 7 days....and gets better each day.
In the picture, the pickles may look funny. I used pickle okra instead of pickles.

POTATO SALAD



POTATO SALAD NEVER REALLY LOOKS TOO PRETTY



SALAD WITHOUT THE POTATO



SEAFOOD NIGHT

CLAMS IN WHITE WINE SAUCE

MUSSELS IN GARLIC CREAM SAUCE



SHRIMP AND SCALLOPS IN CAJUN BUTTER

 Seafood extravaganza!!  Sometimes you just have to have a seafood night.  I was able to catch a good sale, so it was time.  This is much better than and cheaper than Red Lobster.

CLAMS IN A WHITE WINE SAUCE
1 sack of little neck clams ( 40 - 50)
1 stick of butter
1/2 cup minced garlic - use less if you are not a fan
1/2 cup minced onion
1/2 cup minced parsley (Italian)
3 cups white wine
Parmesan cheese

Inspect the clams and wash them, first.  Soak them in cold water in refrigerator for at least one hour.  Saute butter and onions until clear, add garlic for one minute.  Drain clams, discard any dead ones.  Place clams in butter pan for 5 minutes, stirring to coat well.  Add wine, and boil for 5 minutes with a lid on.  Remove from heat, add parsley.  Stir and serve over pasta.  Garnish with a little Parmesan cheese.


MUSSELS IN GARLIC CREAM SAUCE
2 pounds of mussels
4 Tbl butter
1/4 cup minced garlic
1 cups of white wine
4 shallots, sliced thin
1 cup of cream
2 Tbl cornstarch
parsley for garnish

Inspect mussels and smell them. Rinse with cold water, and de-beard them (just pull the beard out).  Saute butter and shallots until clear, then garlic for one minute.  Add mussels, and coat with sauce.  Add wine, cook for 5 minutes.  Mussels should all open up.  Combine heavy cream and cornstarch.  Remove mussels from pan, then add cream mixture.  Whisk until smooth.  Replace mussels, and stir to coat the mussels.  Garnish with parsley.  Serve over pasta.


SHRIMP AND SCALLOPS IN CAJUN BUTTER
1 pound shrimp, peeled
1 pound sea scallops, drained
1 stick of butter
1/2 cup onions, minced
2 pcs of garlic, smashed
2 Tbl cayenne pepper
1 tsp each black pepper, thyme, white pepper

Melt butter, saute onions until clear, add garlic.  Add shellfish and spices cook 3 minutes. Stirring gently as you go.  Remove from heat, garnish with parsley.  Serve over rice.
You can add a little white wine, if you have some open.

A COUPLE OF TRICKS
When cooking with wine, only use wine that is drinkable.  It can be cheap.  I use Sutter Home.
Purchasing fresh shellfish.  Make sure that it is covered with ice prior to purchasing.
Fresh seafood comes from the ocean, it should smell like the ocean.  If it smells bad, don't use it.
When in doubt, THROW IT OUT! 
Clams, oysters, and mussels should be alive when purchased in the shell.

A.B.T.

The Super Bowl is coming up soon.  What is the best food at any party?  Do you have that "Super" dish for the Super Bowl?  I'm not sure who actually came up with the idea of the Atomic Buffalo Turds, but I'm glad they did.

24 jalapenos, large
16 oz cream cheese
1 pound bacon, thick slice
box of toothpicks
1/2 pound raw sausage, spicy
1 bunch green onion, green part sliced thin

Hollow out the jalapeno, and slice lengthwise.  Mix the green onion tops with cream cheese.  Stuff the cream cheese into the japs, then the sausage.  Wrap with bacon, and secure with toothpicks. 

That is the basics. 

You can grill them, smoke them, or bake them. I usually use a smoke bag and bake them.  Smoking works best! 
You can add garlic cloves to the ABTs or garlic powder to the cream cheese.  You could use Prosciutto instead of bacon (though I don't understand wasting money for nothing).  Some people use pimento cheese instead of cream cheese.  Some people like 'lil smokies for their sausage.  I've had basil stuffed in there, too.
Get creative, let your imagination run free.

BBQ NACHOS

A few years back, I went to the Beale Street music festival in Memphis,TN.  For three days I lived on these, sampling from each and every vendor I could find.  Most places used their BBQ bits & sauce with canned cheese sauce, pickled jalapenos. 
Now, every time I make BBQ, I save some for nachos.  Of course, I make mine better!
Toast the chips (Tostitos)
Melt Velvette cheese with a little milk.
Homemade pickled japs
Dab of sour cream
My leftover BBQ!
So always make & save extra BBQ!

RIBS

6 pounds of ribs
1 cup of Woody's sweet and spicy cookin' sauce
1 cup of tomato puree
1 lemon juiced
1 small onion, fine diced
1 cup of water
salt, pepper, garlic powder, sprinkle spice
lots of aluminum foil

Nuke the water and onion for one minute in the microwave.  Mix all the ingredients, except foil and ribs.
Cover a deep pan with foil. Season ribs with spices, cover with marinade.  Place in refrigerator overnight.
Bake for one hour at 350 degrees, then turn oven down to 225 degrees for four more hours.  Rib bones should move freely when done.  Let stand for 30 minutes before serving.

COLE SLAW

1/2 head of cabbage, sliced thin
4 Tbl cider vinegar
5 green onions, slice thin
1/2 cup mayonnaise
1 tsp salt
1 Tbl celery flakes (or seeds)
1 Tbl ground mustard
sprinkle cayenne pepper, white pepper
1/2 cup grated carrots
1 Tbl sugar

Mix.  Make a day in advance of serving.  If at a picnic, keep refrigerated.  Don't mix to hard once carrots have been added ( they bleed).

EASY as PIE

In a quest to find a low sugar dessert that taste great, I concocted this pie.  Easy as Pie is a chocolate, banana, peanut butter pie.  YUMMY!

1 Jello instant sugarfree pudding, chocolate
1/2 cup peanut butter ( I like crunchy for this)
1 ripe banana, slice 1/4" thick
1 graham cracker pie crust
2 cups milk

Make pudding as directed, adding the peanut butter while mixing.  Place banana slices in pie shell.  Pour pudding over bananas.  Refrigerate for 5 minutes.

MEATLOAF

In preparation for working all weekend, I like to cook a big meal to heat-and-eat.
Meatloaf goes great with mash potato. In an attempt to make this healthier, I've switched to using ground turkey.

2 pounds ground meat (turkey)
1 envelope Lipton onion soup
1 cup oat flour (grind oatmeal in blender), or bread crumbs
3 eggs scrambled
1 cup ketchup
salt and pepper
sprinkle spice

Preheat oven to 350 degrees.  Mix all ingredients, except sprinkle spice.  Mold mix onto a cookie sheet.  Sprinkle generously with sprinkle spice.  Bake for 45 minutes.  Sometimes I broil the meatloaf for 5 minutes, to make crusty.

Makes great cold sandwiches.

MASH POTATO
3 pounds potatoes, washed, cubed (skin on)
1 stick butter
1/2 cup milk
salt, pepper, garlic powder

Cover potatoes with water, bring to a boil.  Boil for 25 minutes.  Drain.  Return to pan, with butter, milk, and spices.  Mix with hand blender until creamy.

MANGO SALSA

Sorry, I ate the fish before I remembered to take a picture.  Mango salsa goes great with any white fish.  I had mine with mahi mahi.

MANGO SALSA

1 mango, peeled, seeded, diced small

1 green onion, diced small

1 lime, juiced

1 small tomato, diced small

2 Tbl minced cilantro ( I always use flat parsley)

Mix ingredients.  Serve over fish or on tacos.

QUICK NOTE

I've been really busy lately.  It is hard to do this when un-planned stuff comes up.  There will probably be less daily post as I get into the busier season.

TRICKS

When making sweet potatoes, squeeze a little lemon juice on them after cutting.

Salt on grapefruit makes it sweeter tasting.

Substitute roasted pumpkin seeds for bacon bits on a salad.

Do you know any really cool tricks?

BLACKENED TUNA

Tuna steak cut 1"-1 1/2" thick

Blackening seasoning

Olive oil

Heat a pan on HIGH with the olive oil to smoke point.  Meanwhile, generously coat the tuna with blackening seasoning.  Cook each side only 2 minutes.  Serve immediately. 

This is really easy.  You don't have to make this hard.  Do not set the house on fire!

For the blackening seasoning, I sometimes use Paul Prudhomme's BlackenedRedfish.  This is a really good blend.  He almost made redfish extinct because of it.

BLACKENING SEASONING

2 Tbl black pepper

2 Tbl sea salt

2 Tbl cayenne pepper

1 tsp paprika

1 tsp white pepper

1 tsp marjoram flakes

1 tsp parsley flakes

Mix.

ONION BAKED SALMON



Before the oven

 1 2# salmon fillet
1/2 red onion, sliced thin
1/2 cup dijon mustard (creole mustard or country ground)
1 orange, segmented and seeded

Preheat oven to 400 degrees. 
Mix onion, mustard, and orange.
Place salmon fillet skin side down on a foil covered bake sheet. Pour mixture over the fish.  Bake for 15 minutes.  Remove from oven, let stand for 5 minutes before serving.

Serves two.


After the oven, the salmon will still have some pink.

SHRIMP ETOUFFEE

     Shrimp etouffee is a common southern Louisiana dish.  I adapted this recipe from a grocery store ad made by Chef Ernest Prejean (Lafayette).  The recipe calls for shrimp, but you can use crawfish if you have them.

3 sticks butter

1/2 cup flour

2 cups sweet onion, finely diced

1/2 cup bell pepper, diced

3/4 cup celery, diced

4 green onions chopped, separate tops and bottoms

2 Tbl paprika

1 tsp each black pepper and cayenne pepper

1 Tbl garlic powder

3 tsp chicken bouillon

1 quart of water

3 bay leaves

2 lbs. shrimp

2 Tbl fresh parsley, chopped fine

Peel shrimp, placing shells and heads in the quart of water with the bay leaves.  Boil on medium for 10 minutes.  Strain, reserving the stock.  Keep the stock on low heat until later.

In a small skillet, combine one stick of butter with 1/2 cup flour.  Whisk for 3 minutes.  Keep on low heat until later.  This is the blonde roux.

In a large sauce pan, cook over medium heat one stick of butter, the trinity (onion, bell pepper, celery), and onion bottoms.  Stir continuously for 8 minutes (onions will be clear).  Add spices and chicken bouillon.  Cook for 2 minutes, don't stop stirring, add the quart of stock.  Bring to a boil for 5 minutes. Add shrimp and roux, keep stirring. Add onion tops, parsley, and one more stick of butter.  Reduce heat to low.  Simmer for 4 minutes.  Serve over rice.

SALAD

The salad for tonight is topped with balsamic vinaigrette.

It has : spring mix, iceberg lettuce, red pepper, strawberries, radishes, pumpkin seeds, dried cranberries, blue cheese crumbles, and carrots.

MOLE (MOL-LAY)

6 Tbl chili powder
2 Tbl sugar
1 Tbl sea salt
1 Tbl cocoa
1/2 tsp cinnamon
4 Tbl bacon grease
2 Tbl creamy peanut butter (fresh)
5 oz tomato paste
3 cups tomato juice (or V-8)
4 cups chicken broth
4 +  Tbl cornstarch

Mix dry spices.  Heat bacon drippings, add spices,and fry for one minute.  Whisk in PB, stirring constantly.  Add tomato paste and V-8.  Simmer 5 minutes on low.  Dissolve cornstarch in 5 Tbl chicken broth, and add to pot with the rest of the broth.  Simmer on low for 30 minutes.  Serve over chicken and rice.
Makes about 2 quarts.  Great for after Thanksgiving turkey.

MOLE 2
same as above:  substitute 2 oz dark chocolate (65% or higher)  for the cocoa
add a small can chopped green chiles
add ground cumin, dried oregano, minced garlic
add 1 cup minced onion
sub 3 Tbl tahini for the PB, or sometimes I leave out the PB
add one fresh chopped serrano pepper for heat
occasionally add a sprinkle of crushed red pepper

ICEBERG WEDGE WITH BLUE CHEESE DRESSING

BALSAMIC PASTA TOSS


 1/2 pound wholewheat spaghetti
1 pound pork, 1" cube
2/3 cup balsamic vinegar
2/3 cup olive oil
1/2 cup frozen peas
1/2 red onion, chopped
3 cloves garlic, minced

1 1/2 cups cherry tomatoes, halved

1/4 cup parsley, chopped
6 cups baby spinach
1/2 cup chicken broth
1 cup shredded jack cheese



Spaghetti noodle and peas



Cook pasta according to directions.  Add frozen peas at the last 5 minutes.  Drain and set aside.

Brown the pork in the olive oil with a splash of vinegar.  Remove from pan.

Add to pan, the onions and garlic. Cook until onions are half tender. Add tomatoes and the rest of the

vinegar.  Simmer 5 minutes, replace pork to the pan.  De-glaze pan with the chicken stock. Add parsley, cheese, spinach, and pasta.  Toss several times, and serve.

ROAST TOMATO BISQUE

     The cold weather makes for lots of time hanging out indoors.  I fight off the boredom and the cold weather by preparing a nice soup.  This soup also makes the house smell homey.

     I adapted this recipe from a soup at Howley's diner in West Palm Beach, FL.  The chef that prepared this every week, Ernst, is amazing with any soups, gravy, or sauces.

ROAST TOMATO BISQUE

5 -6 tomatoes, whole (Roma)

1/2 onion, chopped big

2 Tbl shallots, chopped

2 cloves garlic

2 cups chicken broth (or any homemade broth)

1 cup half and half

tsp thyme

3 Tbl cornstarch (for thickening)

Tbl dried basil (or 2 Tbl fresh basil, minced)

sprinkle sea salt and white pepper

Roast the tomatoes, onions, shallots, and garlic on  a sheet pan in a 400 degree oven. Bake for 20 minutes, turning the tomatoes after 10 minutes. Remove the hard skin on the garlic, then mash it with a fork.  Cut the tomatoes into bite sized pieces, carefully saving the juice.

In a soup pot, bring the broth to a slow boil.  Add the thyme and basil, simmer while preparing the tomatoes.

Place tomatoes, smashed garlic, onions, and shallots into simmering broth.  Add the cream, bring back to a simmer.  Add the salt and pepper.  Combine cornstarch with 3 Tbl water.  Slowly whisk the cornstarch mixture into the soup. Soup will thicken as it begins to simmer. Taste. Remove from heat. Serve with crusty bread, toast, or a grilled cheese sandwich.

ANY COMMENTS OR SUGGESTIONS?

I am mainly doing this blog for myself.  I really want to get the recipes I use all the time into one place.  If you have any comments, questions, or suggestions, please feel free to comment on the blog.  You can also e-mail me at : mustluvmusic@gmail.com

BLUE CHEESE DRESSING

4 oz blue cheese (or gorgonzola, Roquefort)
1/3 cup sour cream
1 clove garlic, minced
1/3 cup milk (sometimes I use buttermilk, if I have it)
1 Tbl white wine vinegar ( or cider vinegar)
1 tsp Worcestershire sauce ( Lea & Perrins)
1/4 tsp black pepper
8 - 10 drops of fresh lemon juice

Mash cheese with a fork, to make a small chunk.  Add all other ingredients, and whisk.  Let stand for one hour before serving.  This will keep for a week in the refrigerator.

BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar
Tbl minced garlic
3/4 olive oil
1/2 tsp each sea salt and black pepper
tsp dark brown sugar

Whisk together well.  Serve over salads.

CHILI, BURRITOS, NACHOS

     At least once a month, I make chili. My chili is versatile enough for tacos, burritos, nachos, or quesadillas. I will keep the chili meat in the refrigerator for a week, and freeze some for later.   This recipe will make easy quick fix meals/snacks for a while.  I will also make big pots of meat sauce for pasta/pizza/sandwiches.

CHILI
2 pounds ground beef
1 onion, diced
1 bell pepper, chopped
2 jalapenos, fine dice
4 cloves of garlic, minced
4-5 fresh tomatoes (I use Roma most often), chopped small
1 can tomatoes, drained (Rotel works great)
1 can beans ( Ranch style)
2 Tbl chili powder (Mexene), or mix your own
1 Tbl red wine vinegar
1 tsp each cumin, cayenne pepper, ground bay leaf, ground oregano, epazote
sea salt and pepper to taste

Brown ground beef, crumble, drain, set aside.  Sweat the onions, peppers, and garlic for 5 minutes.  Replace beef to pan.  Add both tomatoes, beans, and spices.  Simmer on low for 20 minutes, until fresh tomatoes are soft.  Taste.  Adjust salt and pepper according to taste.


BURRITOS
I like to use shredded cabbage for an added crunch.  I also will add roasted veggies to try to make this healthier.

NACHOS
Chips, shredded cheese, chili. Broil until cheese is melted. Top with fresh jalapenos, salsa, and sour cream.

QUESADILLAS
Place large flour tortilla in a large skillet with pan spray. Sprinkle cheese on tortilla, top with chili, then cheese, then flour tortilla again.  Flip when tortilla begins to toast.  Press the quesadilla with another pan or bowl to insure even browning.

FRITO CHILI PIE, SLOPPY JOHN'S, CHILI MAC, CHILI MAC N CHEESE,
...so many uses!

PORK SALSA VERDE DINNER

2 small pork tenderloins
4 -5 small potatoes, sliced 1/4"
2 cups of salsa verde
1/2 cup chicken broth, or water

Preheat oven to 375 degrees.
Place potatoes in oven safe dish.  Bake 20 for minutes.  Place the pork on top of the potatoes.  Pour chicken broth and salsa verde over pork.  Bake all of this for 30 minutes.  Let cool for ten minutes before serving.

TOMATO SALSA

I usually make a chunky salsa.  This can be blended/processed, if you prefer.

1 pound of tomatoes
2 Tbl Italian parsley (or cilantro)
1 whole fresh jalapeno
1 small onion
dash of pepper sauce (Louisiana, Crystal, ect.)
juice of 1 lime
sprinkle cumin, salt, epazote, and pepper

Chop small and mix together.

SALSA VERDE

    I recently used my emergency canned salsa verde (you never know when might might need one).  When I can get good tomatillos and peppers, I make it from fresh.  These are the two recipes I use.

SALSA VERDE
1 pound (11 medium) fresh tomatillos, husked and washed
OR
    2 13 oz cans tomatillos, drained

2 fresh jalapenos, stemmed and seeded (any chiles will work, Hatch are my favorite)
6 stems Italian Parsley (you can use cilantro), rough chopped
1 small onion, chopped
2 large cloves garlic, peeled and rough chopped
1 Tbl oil
2 cups chicken broth
sea salt
cumin
epazote (a Mexican weed with a very distinct flavor)


Boil the FRESH tomatillos and jalapenos in water 15 minutes, until tender. Drain.
Put in the blender with the onion,parsley, and garlic. Blend until smooth.
Heat the oil in a large skillet over medium high heat. Pour the mixture in the pan all at once and stir constantly for 5 minutes. It will become thicker and darker.  Add broth and turn heat down to low.  Simmer for 10 minutes.  Season with salt,cumin, and epazote to taste.  This should keep refrigerated for 7 - 10 days.

If using the canned tomatillos, skip the first step.  Quick fry the jalapenos and start blending.
For a more intense heat, use fresh peppers.

This recipe is adapted from Rick Bayless's recipe.

Just a side note : my computer doesn't know Spanish on the spellcheck, so it keeps telling me I not spelling correctly.

THE MOST IMPORTANT INGREDIENT

     A couple of really important ingredients for any good meal are clean kitchen and good music.  I hope you like clean kitchens, too. 
     I like to listen to different kinds of music, depending on my mood or what I'm cooking.  Some of my favorites are JJ Grey and MOFRO, Micheal Franti and Spearhead, Zac Brown Band, Kenny Chesney, and Kings of Leon.  Whichever is your favorite will set the tone to the kitchen. This will help you relax and have fun while you cook.
     The most important ingredient you should put in any meal is LOVE.  Put a little love in anything to make it that much better.  The more LOVE you put in the meal, the better it will be.  Love doesn't have to be a secret ingredient.  You will not find it on aisle four at the store. Love will make cheeseburgers healthier.  Love can make a quick meal taste like a five star meal.

Postscript - Batter

Upon review I realized I left out one on my tricks/tips.  I usually add 2 Tbl of Bisquick to my egg/milk mixture if I want a thicker batter.

FRIED PORK CHOPS WITH GRAVY

3/4 pound thin pork chops per person
1 cup of flour + 1/4 cup flour
1 cup milk
1 egg
2 cups chicken (or pork) broth
2 cups vegetable oil
splash milk
salt, pepper, powdered garlic, cornstarch
1 onion sliced thin, cut in half

Mix flour with the spices that you are using.  Mix egg and 1 cup of milk. Flour each PC, then dip in milk mixture, back into flour.  Then into HOT frying pan. Cook 2 minutes on each side. Remove from pan and let drain.

In a large pot mix 1/4 cup of used oil with 1/4 flour over medium heat.  Add a generous dash of black pepper.  Fry this, while whisking for 2 minutes.  Add onions and broth. Simmer this on low until onions are clear.  Whisk in a splash of milk.  Add more broth if too thick.  Add cornstarch/cold water mixture to thicken (read the label). When gravy is ready add PC to pot, simmer until warm throughout.

Serve with rice or mash potato; and a vegetable.

P.S.  I add 2 Tbl of Bisquick to the egg/milk  mixture for a thicker batter.

JAMAICAN JERK DINNER

Jerk pork (left) and jerk chicken thighs (right)

The recipes that follow come from my time spent in south Florida and the Keys.




Jerk chicken thighs, jerk pork cutlet, boiled okra, and boiled yucca will definitely take you to the tropics.

The okra is easy.  Boil it in water for 3 minutes if its frozen, 10 minutes if fresh.  Add whichever season you like.

Yucca is a root vegetable that is used alot in Latin America.  You should be able to find it at a Mexican  grocery or Whole Foods.  It will be dark brown and covered with a waxy substance.  Just make sure it is firm ( like a good potato).  I guess I should've taken a picture of it before I cut it up (oops).  Peel the yucca, making sure to get all the brown and the reddish-pink flesh, too.  Split in half lengthwise. Remove the top stem (about 1 inch).  Dig out any brown spots. These are not bad, they are just fiber spots (tough to eat). Slice into 1/4" slices. Cover with water and boil on high for 30 -40 minutes, until soft but not falling apart. Drain and return to pan.
In a separate pan, cook half a diced onion and 4 cloves of crushed garlic in a half cup of olive oil. When onions are clear, pour over yucca.

There are lots of different kinds and ways of "jerk"ing. Sometimes you have a marinaded meat that has been boiled. Sometime you'll get a grilled meat that has a dry rub applied.  I like both ways.  The grilling definitely brings out a nice flavor from searing the spices onto the meat.

JERK SPICE
3 Tbl dark brown sugar (must be dark)
1 1/2 Tbl sea salt (or Kosher salt)
1 1/2 Tbl ground coriander
1 1/2 Tbl black pepper
1 1/2 Tbl garlic powder
1 Tbl onion powder
1 Tbl dried thyme
1 1/2 tsp ground allspice
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp crushed red pepper flakes

Mix together and store in a dry container. Makes just over a half a cup.

For JERK MARINADE - Mix 4 Tbl  of jerk spice blend with 1 cup olive oil.  Marinade for at least one hour or overnight.  Sometimes I add a splash of pineapple juice if I have it.  You can also add just a dash of balsamic vinegar or soy sauce to the marinade.

For my pork:  I just took a few slices off a pork loin. Marinade for 2 hours. Bake at 400 degrees for 7 minutes on each side.  Careful not to overcook. 

For my chicken:  I took several chicken thighs and coated them with the dry rub.  Bake at 400 degrees for 12 minutes.  Check the temperature with a thermometer.

PEANUT BUTTER SUGAR COOKIE (REVISED)

This is old recipe that I revised, because of the sugar.  The original follows. 

1 cup peanut butter

1 can evaporated milk

2 cups Bisquick

2 Tbl Truvia + 1 more Tbl

1 tsp vanilla

Semi sweet chocolate chips (opt.)

Mix PB and evap. milk until smooth, add Bisquick and vanilla.  Roll into spoon sized balls.  Smash the ball on to a ungreased cookie sheet with the thines on a fork.  Sprinkle a little Truvia (or sugar) on top.  Bake at 375 degrees for 7 - 9 minutes.  Let cool for 5 minutes before removing from sheet pan.  You can add chocolate chips if you like.  Remember only add a little Truvia in  place of the sugar.  The stevia is really sweet and goes a long way.

Original:

sub sweet condensed milk for evaporated milk

only add sugar to the top of cookies

These cookies will stay soft and moist for several days.  Refrigerate to keep them from growing fur.

CATFISH SCAMPI

Catfish scampi is a household favorite.  It is not really on the healthy side, but it is really delicious.

2 # catfish, or any white meat fish
1 # butter
1 cup white wine
2 cups rice
3 cups water
1 onion, diced
4 pcs garlic, minced  or more
1/4 cup Italian parsley, chopped fine
1/2 cup grated Parmesan cheese
1 Tbl powdered garlic
Sprinkle spice  (or salt, pepper, cayenne)

Preheat oven to 350 degrees. Place butter, onion, and garlic in a large oven safe casserole dish. Place in oven, while you cut the fish into equal size pieces (approx. 1" strips).  Wash, then season the fish with plenty of sprinkle spice.

In a two quart saucepan, heat the rice, water, and wine to a boil. Immediately turn down to simmer.  Cover and cook for only 10 minutes.

Stir rice (it will be watery) into butter mixture with the Parmesan cheese and parsley.  Place fish on top of rice.  Bake for 30 minutes.  Check fish to insure it is done.  Finish by broiling for 2-3 more minutes, careful not to burn it.  Serve with a crusty bread.

If you choose to make shrimp scampi, you'll need to make several adjustments.  First peel the shrimp, place the shell and heads (if you have whole shrimp) into a sauce pot. Cover with water, boil for 20 minutes, then strain.  SAVE THE WATER!! The shrimp stock is then used in place of the plain water above.  Also, add two bay leaves when mixing the rice and butter.

WINE: You can leave out the wine, just substitute with more water.  If you do use wine, it can be cheap, but it has to be something you can drink.

SWEET BBQ SAUCE

2 Tbl onion, fine chopped
1 cup dark brown sugar
3/4 cup chili sauce or tomato puree
1/2 cup rum (anejo works great)
1/4 cup low sodium soy sauce
1 Tbl cider vinegar
2 cloves of garlic, crushed
tsp dry mustard
tsp black pepper
a couple drops of liquid smoke

Mix ingredients in small pot over medium heat. Simmer for 10 minutes.  Make this a day in advance of use for best favor results.
For thinner sauce, just add water or Coke to desired thickness.

VEGGIE BURGERS

     Veggie burgers can  be much healthier than the real thing.  I personally could not find a good VB at my local store. This became a quest to create something edible that would satisfy that occasional burger craving.  Again, you can kill the good that you're doing by adding too much mayo, bacon, cheese, etc.

1/2 cup fine chopped oatmeal
2 chipotles peppers (chopped), or green chiles, or sriracha
(depending the spiciness that suits you)
1 can (15oz) black beans, drained and rinsed
1/2 cooked brown rice
3 pcs of garlic, minced  (sometimes I roast the garlic first)
1/2 onion diced
1/4 cup cilantro or Italian parsley, chopped fine
1 egg beaten  or two egg whites
dash cumin, cayenne pepper, sea salt, black pepper

Preheat oven to 375 degrees.
Use a fork and mash half of the beans, leaving the other half unmashed.  Stir in remaining ingredients.

Form into 4 patties.  Bake 13 minutes on each side.

Serve on a whole wheat bun topped with mozzarella cheese, roast red pepper, spinach leaves, tomato.  For a dressing, I use the avocado dressing from yesterday.

To freeze : Leave them on the pan for one hour, then place in a freezer bag.  Reheat in microwave for one minute on high.
The cost is roughly $2 per dressed burger, much cheaper than the drugs for high blood pressure or high cholesterol.

SALAD DRESSINGS

     It is a new year, so everyone promises themselves that they will eat healthier this year.  Lots of people start by trying to eat salads and drinking more water.  This doesn't have to be boring.  Add citrus to your water, it is good for you.  The winter time is citrus season.  Lemon juice and water is called lemonade in the summertime.  As for salads, be careful how much dressing you put on it.  The toppings can undo any good you are doing.  I make a little green salad before I start cooking.  As I cook, I add whichever veggies I'm cutting up.  I also eat this as I cook.  This is great for those people that always show up in the kitchen while you're cooking. Try adding different flavors to your salad to mix it up.  A couple of my favorites are toasted pumpkin seeds, dried cranberries, granny smith apples, and ramen noodles.  Ramen noodles will break up when smashed hard enough.  Sprinkle a little on your salad for texture. Green onions are a cheap and delicious topping as well.

CITRUS VINAIGRETTE:
2 Tbl any citrus fresh squeezed  (try satsumas if you can find them)
1 Tbl cider or white wine vinegar
sprinkle salt, pepper, any dried herb (rosemary, thyme)
a small amount of olive oil 1 Tbl or less

Whisk for one minute and pour over salad.  Any extra will keep 7 - 10 day in the fridge.



AVOCADO DRESSING
1/2 ripe avocado, peeled and pitted (contact me if you don't know how to do this, it's easy)
1 1/2 Tbl fresh squeezed lime juice
1 1/2 Tbl cider vinegar
2 Tbl chopped fresh cilantro (or flat parsley)
1 clove of garlic, peeled, rough chopped
2/3 cup vegetable oil
1 large egg yolk
1 top green onion (scallion) chopped
2 Tbl cream or half&half
1/2 tsp salt

Combine the avocado, lime juice, vinegar, cilantro, garlic, and oil in a blender until smooth.
Whisk the yolk in medium bowl until broken up, slowly add the avocado mixture, about a tablespoon at a time.  This should be like mayonnaise now.  Add green onion, salt, and cream.  Stir well.  Cover, refrigerate.  If the dressing becomes too thick during storage, add a little more cream.  This will only keep for 48 hours.

Thanks to Rick Bayless for this recipe.  Rick has some of the best cookbooks out there.  Check him out at http://www.rickbayless.com/ .

SARAH'S CABBAGE SOUP

2 large potatoes
4 large carrots
1 medium cabbage (head), sliced 1/4" wide
2 large onions, slice thin
8 cups chicken broth
1 Tbl dried dill weed
8 oz sour cream (I use the light stuff)

Boil potatoes and carrots.  Drain.  Mash coarsely with the sour cream and dill weed.
In a separate big pot, boil on low the cabbage, onion, and chicken broth until soft. This will take about 25-30 minutes.  Slowly add potato/carrot mixture to the big pot.  Season with sea salt and white pepper.
This makes alot.  Plan on freezing some and sharing the rest.

Occasionally, I add a sprinkle of thyme while simmering.
Thanks to Sarah from the Milan Lounge for sharing this recipe with me.

THE BEST MACARONI AND CHEESE, MADE BETTER

I know it is a really bold statement to say "I can make the BEST macaroni and cheese even better."
But, I can! Now you can, too. 

YUMMY!!!

Take about one pound of cooked meat.  Today, I used some chopped pork loin that I had in the freezer.  Put in a sauce pan with 1/2 cup of water and 8oz of Salsa Verde (yes, out of a can).  I do make my own, but I'm out.  Recipe for homemade salsa verde coming soon.  Cook this for 5 minutes or more on low heat.  Pour this into an oven safe casserole dish.  Add which ever cheese you have lying around.  I used a white cheddar.





Prepare the mac n cheese like it says on the Kraft Homestyle Macaroni and Cheese package.

Pork, cheddar, salsa verde

Add this to the meat mixture.  Don't forget the breadcrumbs. 
Bake for 10 minutes at 425 degrees.  Remove from oven, let cool.

You can use any meat that you have, or just get a rotisserie chicken.  One of the key ingredients is the  Kraft Homestyle Macaroni and Cheese.  Be adventurous!  I also like it with a good ham chunks, pineapple, and fresh jalapenos.  Anything you would eat on a pizza would be good here. 

SWEET POTATO-COCONUT SOUP WITH SPICY RELISH

     I do not really know when or where I got this recipe.  It was clipped out of a magazine or newspaper.  This make a great starter or lunchtime soup.

Relish:
Tbl vegetable oil
Tbl butter (always use unsalted)
pinch red pepper flakes
1 small sweet potato, peeled, cut into small dice
1/4 flat leaf Italian parsley
salt and pepper
Combine oil and butter over medium heat.  Add red pepper flakes, cook for 10 seconds.  Add diced sweet potato, salt, and pepper.  Stir to coat with butter/oil.  Cover and cook 15 minutes, stirring occasionally.  When  the potatoes have softened, uncover, increase heat to High.  Cook until golden brown, crispy edges, about 5 minutes.  Transfer to a bowl, add the parsley.

Soup:
Tbl vegetable oil
small onion (red, if possible), sprinkle cayenne pepper
2 cups chicken stock (homemade)
1/2 cup water
2 lbs. sweet potato, peeled, cubed
juice 1/4 lemon
12 oz unsweetened coconut milk
Tbl honey (local and light)
pinch ground cinnamon

Heat oil over medium.  Add onion and ginger, cook until soft.   Add cayenne, stock, and water.  Bring to a boil, then add sweet potato.  Cook until soft, 20 to 30 minutes.  Add lemon juice, allow to cool 10 minutes.
Transfer mixture to blender and process until smooth.
Return mixture to saucepan, simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warm throughout.  Check salt and pepper.  You can use white pepper to keep the color smooth. 
Serve in a bowl with a Tbl of Relish.

SWEET POTATO PIE

2 cups sweet potato, cubed, boiled (25 minutes)
juice of 1/4 of lemon
1 (14oz) can Eagle Brand sweet condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp vanilla extract
sprinkle each: ginger, nutmeg, sea salt, cayenne pepper
1 9-inch unbaked pie crust

Heat oven to 425 degrees. Mix cooked sweet potato with lemon until smooth. Lemon helps the potato to keep its bright orange color and brightens the flavor of the pie. Now, Add sweet milk, eggs, vanilla extract, spices, and salt into the bowl. Careful not to over season.

Bake 15 minutes, then reduce oven temperature to 350 degrees, bake for an additional 35 minutes. Use a toothpick to check the center of the pie. Cool 20 minutes before serving. Serve with fresh whipped cream.

FRESH WHIPPED CREAM - Whisk 1/2 cup heavy whipping cream and 1 Tbl powdered sugar in a round bowl until you have peaks. This could take five minutes, unless you have one of those fancy Kitchen-aide machines. Real whip cream is high in calories and can be labor intensive to make. You are really only going to eat 2Tbl at a time, but it can make a great pie="AWESOME"

DOG TREATS



Charli is a happy dog.



1 pint of chicken livers

1 egg

sprinkle garlic powder (helps resist bug bites)

1 1/2 cups oatmeal

1/2 cup flour or Bisquick

Preheat oven to 350 degrees.

In a blender/food processor, chop oatmeal. Add remaining ingredients, mix until chunky.  Pour on to a cookie sheet. Bake for 20 to 25 minutes. Use toothpick test in center of pan.  Let cool for 10 minutes.  Cut into 1/2" pieces.  Refrigerate, should be good for 7 - 10 days.  Freeze for up to 6 months. Makes alot.  You can add peanut butter, if your dog likes peanut butter.  Total cost $2.50 for a two or three month supply.  They actually taste pretty good. Try one!

SWEDISH MEATBALLS

5 #  ground beef (or pork/beef mixture)
1 envelope Lipton onion soup
1 small onion, diced
1 package of slice fresh mushrooms (optional)
1 cup oatmeal (ground in blender)
2 eggs
2 cans of cream of mushroom soup
8 oz sour cream
8 oz milk
8 oz water
Salt, pepper, garlic powder
Sprinkle spice
Chopper scallions (optional)
1 Package egg noodles, cooked


Preheat oven to 375 degrees.
Cook onions until clear.  Remove half, place in big mixing bowl.  Mix ground beef, onions, eggs, soup mix, and oatmeal powder by hand.  Make into golf ball-sized balls, and place on a cookie sheet.  This should make 55+ balls, depending on the size that you make.  Make sure each ball is about the same size.  Cook in oven for 25 minutes.  Remove from oven, carefully place the balls into sauce.

Add the mushrooms to the pot with the other onions. Simmer for about five minutes.  Add the soup and water simmer for one minute. Add sour cream and milk, stir until smooth. Simmer on low, adding the balls as they come out of the oven.  Check for spice.  You may need to adjust the salt, pepper, or garlic.
All of the meatballs should cook for a minimum of 5 more minutes with the sauce.
Always taste and check a dish prior to serving.

Serve over cooked egg noodles or rice.  Garnish with scallions.
Feeds alot of people or freezes well for later.

Trick: convince someone else to help roll up the balls.

HAPPY NEW YEAR !

Happy New Year everyone. I hope you have a great year and a safe night.
Just eating MY Hoppin' John. I will be posting the recipe for today later on.

Make sure you get the recipe from last year.  Look under 2010 or older post.