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Month: December 2015

Quick Green Bean Salad

green bean salad

green beans 1 bag

washed and trimmed 32 oz.

onion red or white 1/2 sliced

garlic fresh chopped 1 teaspoon

fresh plum tomatoes cut each into 6 wedges

cucumber sliced in half moons

olive oil 1/4 cup

balsamic vinegar 3 tablespoons

parmesan cheese 3 tablespoons

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Cook green beans tender but still green and then shock them with ice cold water to keep that nice color. Add back to the pot you used so you don’t dirty multiple dishes. Add chopped vegetables, onion, and garlic. Add all seasoning and cheese. Add vinegar and oil. Mix with your fingers to spread all ingredients properly. Serve in any of your serving dishes, I prefer glass bowl so you can see this beautiful quick salad. Serve at room temperature. Enjoy!

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Homestyle Mac and Cheese

macandcheese

macaroni 1/2 pound of your favorite

taco mixture shredded cheese 24 oz.

milk 2.5 cups

cornstarch 1.5 tablespoons

salt and pepper to taste

onion powder 1 teaspoon

granulated garlic 1 teaspoon

parmesan cheese 1/4 cup

parsley 1 tablespoon

Italian bread crumbs 1/4 cup

Boil your macaroni aldente, cool and set aside. Pour milk into a medium sauce pan over medium heat and slowly bring to a boil. Add salt, pepper, onion powder, and granulated garlic. When it starts to boil take your corn starch in a separate bowl and add equal parts of warm water. Turn this to a slurry and add to milk. Shut off the heat. Add 16 oz. of taco cheese and parmesan cheese. With a rubber spatula mix until its turned into a cheese sauce. Add your macaroni and mix. In a Glass pan roughly 8 x 12 coat with cooking spray. Add Mac and cheese. Sprinkle the rest of taco cheese on top. With your fingers sprinkle bread crumbs on the top lightly coating. Now garnish with parley and bake for 30 minutes at 325 degrees.

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Lobster Egg Rolls

2
Lobster Rolls

egg roll wrappers (produce isle)

egg 1

lobster 1

slaw mix 1 package

bok choy 1 head

salt and pepper taste

soy sauce 2 tablespoons

scallion 2

cognac 2 tablespoons

butter 2 table spoons

sesame oil 1 tablespoon

Boil the Lobster. Let cool and set aside. Chop your bok choy and scallion fine. (Julienne) In a large sauté pan  add sesame oil over medium heat add butter, slaw mix, bok choy, and scallion. Deglaze with cognac. Add soy sauce and cook down till cabbage is tender. Break your Lobster down and cut all meat into chunks and mix. Set aside.

You will need a pastry brush for this part. Clean a work space and lay out 8-10 of your egg roll wrappers. Crack egg and mix, with the pastry brush coat egg roll wrappers. Add another layer on top of each. With your pastry brush coat second layer around all edges.

Your mixture should be cool now. Drain any liquid. Take a generous portion of mixture and fill middle of 8-10 wrappers. Fold bottom side partially. Now take right and left side and close partially, then roll to form your Lobster roll. (Like making a wrap sandwich)

Deep fry until golden brown and serve with Duck Sauce. Enjoy!!!

 

Homemade Cheap Sangria for a house full of guests

sangria                      box of Peter Vella Sangria

(don’t laugh)

average brandy

Sprite

orange juice

apples 2

oranges 2

lemon 1

lime 1

peach 1

Ok- ready for my cheap Sangria that your guests will say- “That’s the best Sangria I ever had.” Ha ha, but true. In a three liter container dice all the fruit and add to container. Add 2 cups of ice. Pour from the box- and fill container three quarters full. Add a healthy splash of orange juice, brandy, and Sprite. (I prefer less Sprite)

There is no proper measurement because you will be filling it all night and will be under pressure with guests salivating for more wine… As long as you go three quarters with the box wine you will be ok.

You will be surprised how far the box goes. I’ve had 20 plus adults in my home and it lasted 3-4 hours. Enjoy and don’t let guests drink if they are driving. Add Strawberries to garnish. This is a pretty light drink, go easy on the Brandy its just for flavor:)

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Homemade Dumplings

6

flour 4 cups

ice water 16-20 ounces

salt 2 teaspoons

This recipe will be followed later by my Chicken and Dumpling recipe. Pictured above. Its a family favorite. This is a large amount of dumplings but my kids cant get enough of it.

First measure the flour in a mixing bowl. Next add salt. Mix with fork to blend salt in flour mixture.

I use a 16 oz. Beer mug and fill it with ice first- then fill it with water. Add water not ice and mix by hand. I usually need another half of cup of ice water.

dumpling doughThe Dough should be a bit wet. Then add flour to a table and knead dough until you can roll it

rolled dumplings

Last cut it with a cleaver or knife and add it to your favorite Soup or Meal…

dumplings cut

They cook in 7-10 minutes boiling. Enjoy!

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Stuffed Artichokes

5
Stuffed Artichoke

raw artichokes 4

white bread 6 slices

panko breadcrumbs 3/4-1 cup

white wine 1/4 cup

shallots 2 diced fine

onion half diced fine

fresh chopped garlic 3 tablespoons

lemon 1

fresh oregano 1 teaspoon

salt and pepper for taste

egg 1

parmesan cheese grated 1/2 cup

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

dry parsley 1 teaspoon

olive oil 1/8 cup

butter 3 tablespoons

chicken stock 16 ounces

Cut most of the stem off of the artichoke leaving 1/8 of in inch. Steam artichokes for 15-20 minutes.

In a saute pan add oil and sauté onions, garlic, and shallots. Add butter before they brown and after butter is dissolved add white wine to deglaze. Add chicken stock and squeeze fresh lemon- bring to a boil. Add all herbs and seasonings. Take half of this mixture and set aside. (this will be used later for the sauce) Add bread crumbs. (start with 3/4 cup and you can add the last 1/4 cup if needed) Chop the white bread in small cubes and add. Add grated cheese and let cool for 10 minutes. Mixture should have more moisture than a traditional stuffing. Mix egg separately in a bowl and add to stuffing and mix well.

Stuff each leaf of all the artichokes. In a sauce pan add remaining liquid delicately place each Artichoke on top. Cover pan and simmer for 20 minutes.

Enjoy!!!

Grilled Buffalo Wings

wings

 

raw chicken wings any size pack you wish

Franks Red Hot Sauce 6 oz.

butter 4 tablespoons

salt and pepper taste

onion powder 1 teaspoon

granulated garlic 1 teaspoon

thyme 1/2 teaspoon

McCormick Montreal Chicken Seasoning 1 teaspoon

This recipe really cuts the calories from Deep Frying. Cut chicken wings into two parts. Discard of the wing tip. Wash and dry. I use paper towels on both sides. In a mixing bowl add all your seasonings and coat all the chicken wings equally. Let sit for 30 minutes.

While we are waiting we can heat our Franks Red Hot Sauce and add butter. Mix well until the butter is melted and whisked in. This amount is good for about 12-16 wings. Keep Warm.

Time to cook the wings on the grill. With the grill on low, grill all wings till the skin gets crispy but does not burn. This is a slow process and can take up to 40 minutes. Of course you can deep fry, or bake them as well. I find with the grill you can get close to the same crispiness as the deep fryer.

Add wings to pot with the buffalo sauce. Coat well. Enjoy!

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Pork Dim Sum

3
Pork Dim Sum

 

wonton wrappers 1 pack (produce aisle)

egg 2

ground pork 3/4 pound

soy sauce 1 tablespoon

scallion 2

fresh garlic 1 teaspoon chopped

panko bread crumbs 1/8 cup

salt and pepper taste

onion powder 1 teaspoon

Ok, so let’s get started with the wonton wrappers. You will need 1 beaten egg and a pastry brush. Also, a clean working area. Take half the wonton wrappers and lay them out across a work area. Brush each wrapper with egg mixture. Now take the other half of wonton wrappers and lay on top of each egged wrapper. They should be  uniform, one on top of the other. Now, take egg mixture and lightly wet 2 sides meeting in a corner. This is so when you fold the wrapper corner to corner it seals.

Now, we will prepare meat mixture. In a mixing bowl add pork chop meat, 1 egg, soy sauce, bread crumbs, garlic, seasoning, and chopped scallion. Use mostly the white part of 2 scallions and leave the green part to garnish later. Now, gently drop a ball roughly the size of a quarter of meat mixture into the middle of the wonton wrapper. Fold wrapper over and seal. Now take a fork and bind your seal with fork marks. Trim clean with pizza cutter.

Steam or boil your Dim Sum in salted water. Strain and rinse with cold water. Lightly drizzle olive oil and toss in a bowl so they do not stick.

Now time to sear the Dim Sum. Heat a saute pan nice and hot with a tablespoon of vegetable oil. Sear each side of Dim Sum leaving nice marks. Serve with 1/4 cup of Soy Sauce garnished with your green onions for dipping sauce. Enjoy!