These Sirloin Tips are full of flavor!
Ingredients: For a family of 5
5 Nice cut Sirloin Steaks, cut in to large pieces
1 TBS Butter
1 TBS EVOO
3 Cloves Garlic, chopped
Splash of Dry White Wine/ Cooking Wine to de-glaze the pan
Palm full of Fresh Cilantro
House Seasoning
In large skillet, melt butter and EVOO together over high heat.
Pat down the Sirloin to dry it off and season with House Seasoning.
Place Sirloin into Hot skillet and sear all sides. Once seared, turn down heat to medium/high.
Cook to desired color, still pink inside is best and most tender.
IMPORTANT TIP: If the sirloin has a high fat or water content, you may need to drain off some liquid early in the process of searing so as not to "boil" the meat instead of pan fry it. Boiling with toughen the meat.
Once you reach your color, toss in the Garlic and cook for just a minute.
Splash in your wine to de-glaze the pan and cook down.
Plate it up and top with Fresh Cilantro.
This is great served with sauteed mushrooms in Butter and Wine, a Loaded Sweet Potato and a salad.
Thursday, July 8, 2010
Spaghetti Carbonara
Can it get any better??
Ingredients:
1 Lb Spaghetti
2TBS EVOO, spilt 1 & 1
8 Slices Bacon, diced
1 Shallot minced
1 Clove Garlic, minced
1/4 C. Dry White Wine, or whatever you have in the fridge, optional
4 eggs
1/2 C.Grated Parmesan Cheese
Pinch Salt & Pepper to taste
2 TBS Cilantro, chopped
Cook Pasta in salt water to desired tenderness, drain and coat with 1 TBS EVOO.
I Lg skillet, cook bacon till slightly crisp. Remove and drain on paper towels.
Reserve 2 TBS of bacon drippings, add to it 1 TBS EVOO and minced shallot and cook till translucent.
Add in minced garlic and cook for only a minute more. Add wine and cook one more minute.
Return bacon to pan and add cooked spaghetti. Toss to coat and heat through, adding 1 TBS EVOO if a little dry.
Mix eggs, Parmesan cheese, salt and pepper together and pour over noodles in skillet, toss well for just a moment.
Remove from pan to serving plate and top with Cilantro and a little more Parmesan cheese.
Ingredients:
1 Lb Spaghetti
2TBS EVOO, spilt 1 & 1
8 Slices Bacon, diced
1 Shallot minced
1 Clove Garlic, minced
1/4 C. Dry White Wine, or whatever you have in the fridge, optional
4 eggs
1/2 C.Grated Parmesan Cheese
Pinch Salt & Pepper to taste
2 TBS Cilantro, chopped
Cook Pasta in salt water to desired tenderness, drain and coat with 1 TBS EVOO.
I Lg skillet, cook bacon till slightly crisp. Remove and drain on paper towels.
Reserve 2 TBS of bacon drippings, add to it 1 TBS EVOO and minced shallot and cook till translucent.
Add in minced garlic and cook for only a minute more. Add wine and cook one more minute.
Return bacon to pan and add cooked spaghetti. Toss to coat and heat through, adding 1 TBS EVOO if a little dry.
Mix eggs, Parmesan cheese, salt and pepper together and pour over noodles in skillet, toss well for just a moment.
Remove from pan to serving plate and top with Cilantro and a little more Parmesan cheese.
Monday, July 5, 2010
Pasta Salad with Asparagus and Corn
So, here's another one for Florida..Not made it yet, but sounds GREAT in my head!
1 16oz Box of Ziti Pasta, cooked
1 Lg bundle of Asparagus Tips, sauteed in EVOO and House Seasoning, keep crisp
2 ears of Fresh Cob Corn, cut from ear
1 Palm full of Fresh Cilantro, Chopped
1 Shallot, minced
1/2 to 3/4 cup infused EVOO (see below)
1/2 Lemon Juice
Infused EVOO:
2 TBS Italian Seasoning to 1/2 C. EVOO. Allow to sit over night.
Strain out most, but not all, of seasoning when tossing into pasta.
Place all ingredients into bowl and toss together. Squeeze lemon into oil and pour over pasta and toss. Eat hot or cold.
1 16oz Box of Ziti Pasta, cooked
1 Lg bundle of Asparagus Tips, sauteed in EVOO and House Seasoning, keep crisp
2 ears of Fresh Cob Corn, cut from ear
1 Palm full of Fresh Cilantro, Chopped
1 Shallot, minced
1/2 to 3/4 cup infused EVOO (see below)
1/2 Lemon Juice
Infused EVOO:
2 TBS Italian Seasoning to 1/2 C. EVOO. Allow to sit over night.
Strain out most, but not all, of seasoning when tossing into pasta.
Place all ingredients into bowl and toss together. Squeeze lemon into oil and pour over pasta and toss. Eat hot or cold.
Sauteed Green Beans with Cranberries and Almonds
I love these! They go great with so many things and they really pretty up a plate!
Ingredients:
1Lb Fresh or Frozen Whole Green Beans
2 TBS Butter
1 TBS EVOO ~ Extra Virgin Olive Oil
Chicken Stock ~ enough to cover the bottom of your skillet
Sprinkle of House Seasoning
2 TBS Sugar
1 C. Dried Cranberries
1 C. Sliced Almonds
I a large skillet, melt butter and oil together and toss in your beans to coat them well. Once coated, add in your chicken stock to cover bottom of skillet. Add in your house seasoning, sugar and cranberries. Cook down to absorb all liquid.
Once liquid is absorbed, toss in your almonds and saute till caramelized.
They are still crisp, but hot and yummy :)
Ingredients:
1Lb Fresh or Frozen Whole Green Beans
2 TBS Butter
1 TBS EVOO ~ Extra Virgin Olive Oil
Chicken Stock ~ enough to cover the bottom of your skillet
Sprinkle of House Seasoning
2 TBS Sugar
1 C. Dried Cranberries
1 C. Sliced Almonds
I a large skillet, melt butter and oil together and toss in your beans to coat them well. Once coated, add in your chicken stock to cover bottom of skillet. Add in your house seasoning, sugar and cranberries. Cook down to absorb all liquid.
Once liquid is absorbed, toss in your almonds and saute till caramelized.
They are still crisp, but hot and yummy :)
Apple Stuffed Pork Loin
This is straight up Paula Deen...okay...I put in a little twist, but I'll giver her all the credit :)
Ingredients:
1 Stick Butter ~ no surprise
1/4 C. Packed Brown Sugar
Pinch Ground Cinnamon
3 Granny Smith Apples, peeled, cored, 1 inch diced
1 Med. Onion, chopped
1 5Lb center cut, bone out Pork Loin, butterflied
Salt & Pepper
2 TBS Oil
1 C. Apple Cider or Apple Juice
Butchers Twine
Stuffing:
Melt butter in skillet over medium heat. Add brown sugar, cinnamon, apples and onion, saute until caramelized. Remove from heat and cool completely.
To butterfly your tenderloin, cut lengthwise down center, but don't cut through completely. Open it up and flatten out with a meat mallet. This will get your frustrations out too! A great combo of events ;)
Once your tenderloin is flattened and your emotions back under control, sprinkle tenderloin with salt & pepper. Spread cooled apple mixture across tenderloin then roll up, jelly roll style. If any stuffing oozes out, just stuff it back in! Tie up with as many pieces of butchers twine as it takes to hold it together. I used about 5 pieces.
Get the same skillet you caramelized your apples in scraped out (don't clean it) and ready with oil over medium/ high heat. All that flavor from the apples and onion are still in the skillet :)
Season outside of tenderloin with salt & pepper. Transfer tenderloin to skillet and sear all sides of roast to golden brown.
Transfer roast to a roasting pan and pour Apple Cider/Juice over top.
Cover and roast for 1 1/2 hours at 375 degrees.
This would be great served with a cheesy potato and sauteed green beans with cranberries and almonds.
Ingredients:
1 Stick Butter ~ no surprise
1/4 C. Packed Brown Sugar
Pinch Ground Cinnamon
3 Granny Smith Apples, peeled, cored, 1 inch diced
1 Med. Onion, chopped
1 5Lb center cut, bone out Pork Loin, butterflied
Salt & Pepper
2 TBS Oil
1 C. Apple Cider or Apple Juice
Butchers Twine
Stuffing:
Melt butter in skillet over medium heat. Add brown sugar, cinnamon, apples and onion, saute until caramelized. Remove from heat and cool completely.
To butterfly your tenderloin, cut lengthwise down center, but don't cut through completely. Open it up and flatten out with a meat mallet. This will get your frustrations out too! A great combo of events ;)
Once your tenderloin is flattened and your emotions back under control, sprinkle tenderloin with salt & pepper. Spread cooled apple mixture across tenderloin then roll up, jelly roll style. If any stuffing oozes out, just stuff it back in! Tie up with as many pieces of butchers twine as it takes to hold it together. I used about 5 pieces.
Get the same skillet you caramelized your apples in scraped out (don't clean it) and ready with oil over medium/ high heat. All that flavor from the apples and onion are still in the skillet :)
Season outside of tenderloin with salt & pepper. Transfer tenderloin to skillet and sear all sides of roast to golden brown.
Transfer roast to a roasting pan and pour Apple Cider/Juice over top.
Cover and roast for 1 1/2 hours at 375 degrees.
This would be great served with a cheesy potato and sauteed green beans with cranberries and almonds.
Sunday, July 4, 2010
Chocolate Crepes
If there is one thing my family loves, it's crepes. Ran into this in Mexico :)
Crepe Ingredients:
1 C. All-purpose Flour
2 eggs
1/2 C. Milk
1/2 C. Water
1/4 tsp. Salt
1/4 tsp. Sugar
2 TBS Butter, melted
Also needed:
Nutella Chocolate Hazelnut spread
Sliced Almonds
Powdered Sugar
Chocolate Syrup
Whisk flour and eggs together, gradually add in milk, butter and water, then add in salt and sugar. Whisk until smooth.
Heat a lightly greased large skillet over medium heat. Pour 1/4 C. batter (or a little more if needed) into skillet and roll skillet to spread batter. Once bottom is golden, flip crepe to cook other side.
Once cooked on both sides, flip out onto plate, spread Nutella Spread all over crepe sprinkle some sliced almonds and fold crepe in half. Drizzle with chocolate syrup, sprinkle with a few more Almonds and Powdered Sugar.
Actually a very nice, light and elegant dessert.
Crepe Ingredients:
1 C. All-purpose Flour
2 eggs
1/2 C. Milk
1/2 C. Water
1/4 tsp. Salt
1/4 tsp. Sugar
2 TBS Butter, melted
Also needed:
Nutella Chocolate Hazelnut spread
Sliced Almonds
Powdered Sugar
Chocolate Syrup
Whisk flour and eggs together, gradually add in milk, butter and water, then add in salt and sugar. Whisk until smooth.
Heat a lightly greased large skillet over medium heat. Pour 1/4 C. batter (or a little more if needed) into skillet and roll skillet to spread batter. Once bottom is golden, flip crepe to cook other side.
Once cooked on both sides, flip out onto plate, spread Nutella Spread all over crepe sprinkle some sliced almonds and fold crepe in half. Drizzle with chocolate syrup, sprinkle with a few more Almonds and Powdered Sugar.
Actually a very nice, light and elegant dessert.
Saturday, July 3, 2010
BBQ Baby Backs Baby!!
A tip of the grill toward the Neely's...Still has a Charon twist ;)
Okay...so here we go!
The first thing you do is get 2 racks of your favorite Baby Back Ribs and put them in a large baking dish, meaty side down, and bathe them in Liquid Smoke. Cover tightly with foil and let them sit in the fridge all day, just soakin'! About 8 hours.
Dry Rub Ingredients:
1 C. Paprika
3 1/2 TBS Sugar
1/2 tsp Onion Powder
1 TBS Ground Chipotle Chile Seasoning
BBQ Sauce Ingredients: Sweet & Spicy!!
2 C. Ketchup
6 TBS Brown Sugar
5 TBS White Sugar
1 TBS Paprika
1 1/2 tsp Ground Mustard
1 1/2 tsp Ground Black Pepper
1 1/2 tsp Onion Powder
1 C. Water
1/2 C. Apple Cider Vinegar
1/2 Lemon Juice
1 tsp Corn Syrup
1 TBS Ground Chipotle Chile Seasoning
1 tsp Red Pepper Flakes
You can add or take away anything you like in the BBQ Sauce depending on your taste.
Bring BBQ ingredients to a boil then simmer for at least a half hour to blend flavors. Allow to sit and cool.
After 8 hours in the Liquid Smoke bath....
Preheat the oven to 300 degrees.
Get the Ribs and pat 'em dry.
Drain the Liquid Smoke from the baking dish.
Rub the Ribs with the dry rub, place them back in the baking dish, meat side up, and cover tightly with foil.
Bake for about 2 hours. Because ovens vary, after first hour check periodically to make sure they are not already falling apart.
Let's get to Grillin'!
Okay, so you've got to kind of "feel" this grill thing. Keep Ribs a good distance from the heat. Watch them close so you don't char them. You just want the Sauce to caramelize.
Get your grill ready at medium heat. I prefer a charcoal grill, it gives great flavor.
Place Ribs on grill, meat side up, and cover in BBQ Sauce then turn over and coat back of Ribs. Allow to cook, meat side down, for about 6 minutes.
Turn over, meat side up and coat with BBQ Sauce again. Allow to cook another 8 minutes. Keep turning and coating till still moist but not soggy. Total time about 20 minutes.
These babies will fall off the bone. You'll wonder why it's taken you so long to try it!
Okay...so here we go!
The first thing you do is get 2 racks of your favorite Baby Back Ribs and put them in a large baking dish, meaty side down, and bathe them in Liquid Smoke. Cover tightly with foil and let them sit in the fridge all day, just soakin'! About 8 hours.
Dry Rub Ingredients:
1 C. Paprika
3 1/2 TBS Sugar
1/2 tsp Onion Powder
1 TBS Ground Chipotle Chile Seasoning
BBQ Sauce Ingredients: Sweet & Spicy!!
2 C. Ketchup
6 TBS Brown Sugar
5 TBS White Sugar
1 TBS Paprika
1 1/2 tsp Ground Mustard
1 1/2 tsp Ground Black Pepper
1 1/2 tsp Onion Powder
1 C. Water
1/2 C. Apple Cider Vinegar
1/2 Lemon Juice
1 tsp Corn Syrup
1 TBS Ground Chipotle Chile Seasoning
1 tsp Red Pepper Flakes
You can add or take away anything you like in the BBQ Sauce depending on your taste.
Bring BBQ ingredients to a boil then simmer for at least a half hour to blend flavors. Allow to sit and cool.
After 8 hours in the Liquid Smoke bath....
Preheat the oven to 300 degrees.
Get the Ribs and pat 'em dry.
Drain the Liquid Smoke from the baking dish.
Rub the Ribs with the dry rub, place them back in the baking dish, meat side up, and cover tightly with foil.
Bake for about 2 hours. Because ovens vary, after first hour check periodically to make sure they are not already falling apart.
Let's get to Grillin'!
Okay, so you've got to kind of "feel" this grill thing. Keep Ribs a good distance from the heat. Watch them close so you don't char them. You just want the Sauce to caramelize.
Get your grill ready at medium heat. I prefer a charcoal grill, it gives great flavor.
Place Ribs on grill, meat side up, and cover in BBQ Sauce then turn over and coat back of Ribs. Allow to cook, meat side down, for about 6 minutes.
Turn over, meat side up and coat with BBQ Sauce again. Allow to cook another 8 minutes. Keep turning and coating till still moist but not soggy. Total time about 20 minutes.
These babies will fall off the bone. You'll wonder why it's taken you so long to try it!
Strawberry Salad
It's fresh! It's crisp! It's sweet, salty, smoky! It's a party in the mouth!
Ingredients:
1 Head Iceburg Lettuce, chopped
1/2 Bag Fresh Spinach Leaves
1/2 Package Toffee Glazed Almond Slices, or more depending on taste
Small Package Sliced white Mushrooms
1/2 Package Smoked Bacon, cooked and crumbled
1/4 C. Crumbled Feta Cheese
16 Oz. Fresh Strawberries, or as much as you like, sliced
Mix it all up and top off with your favorite Poppyseed Dressing.
Ingredients:
1 Head Iceburg Lettuce, chopped
1/2 Bag Fresh Spinach Leaves
1/2 Package Toffee Glazed Almond Slices, or more depending on taste
Small Package Sliced white Mushrooms
1/2 Package Smoked Bacon, cooked and crumbled
1/4 C. Crumbled Feta Cheese
16 Oz. Fresh Strawberries, or as much as you like, sliced
Mix it all up and top off with your favorite Poppyseed Dressing.
Real Men DO Eat Quiche :)
Got this from an old church cook book. So Good!
Ingredients:
3 Eggs
1/4 C. Melted Butter
1/4 tsp. Salt
1/2 C. Diced Ham, cut small
1/2 C. Biscuit Mix
1 1/2 C. Milk
1 C. Shredded Swiss Cheese
Mix all ingredients together, except cheese and ham, until smooth
Pour into greased 9" pie pan
Sprinkle ham over top, ham will sink into mixture
Sprinkle Cheese over top and gently press below surface of mixture
It will be full to the rim
Bake at 350 degrees for 45 minutes, till golden on top
Let stand about 10 minutes before cutting and serving
This great with roasted baby red potatoes and fresh strawberry salad..mmmhmm :)
By the way...I ALWAYS double the recipe for the 5 of us and there is usually little to none left!
Ingredients:
3 Eggs
1/4 C. Melted Butter
1/4 tsp. Salt
1/2 C. Diced Ham, cut small
1/2 C. Biscuit Mix
1 1/2 C. Milk
1 C. Shredded Swiss Cheese
Mix all ingredients together, except cheese and ham, until smooth
Pour into greased 9" pie pan
Sprinkle ham over top, ham will sink into mixture
Sprinkle Cheese over top and gently press below surface of mixture
It will be full to the rim
Bake at 350 degrees for 45 minutes, till golden on top
Let stand about 10 minutes before cutting and serving
This great with roasted baby red potatoes and fresh strawberry salad..mmmhmm :)
By the way...I ALWAYS double the recipe for the 5 of us and there is usually little to none left!
Fried Chicken ~ Oh Yeah!
The kids love it this way. It's easy to travel with and easy to eat.
Ingredients:
Chicken Tenders, 3 per person being served
3 eggs, have a fourth ready just in case
2 sleeves of saltine crackers
2 TBS House Seasoning
Vegetable Oil
Mix three eggs and House Seasoning together in a bowl large enough to dip chicken
Crush 1 sleeve of Saltine Crackers in a bowl large enough to dredge chicken
Pour Vegetable Oil in skillet to about a 3/4 inch depth and get it hot. You know your oil is ready when you can dip your fork in your egg mixture and then dip it in the oil. If it sizzles then it's ready.
Take your chicken tender and dip in egg, dredge through crackers to cover completely and back into egg mixture then into oil. Cook on one side till deep golden, then flip to the other side and cook the same. Drain on paper towel and salt to taste. Continue to add crackers to your bowl as needed and crack another egg to keep it easy. You might also need to continue to add oil to your skillet.
We love to take this on a Pic~Nic, to the beach, hiking trails, wherever the car is going that day! Take whatever dip you feel like...BBQ, Ranch, Sweet and Sour...It's all good :)
Ingredients:
Chicken Tenders, 3 per person being served
3 eggs, have a fourth ready just in case
2 sleeves of saltine crackers
2 TBS House Seasoning
Vegetable Oil
Mix three eggs and House Seasoning together in a bowl large enough to dip chicken
Crush 1 sleeve of Saltine Crackers in a bowl large enough to dredge chicken
Pour Vegetable Oil in skillet to about a 3/4 inch depth and get it hot. You know your oil is ready when you can dip your fork in your egg mixture and then dip it in the oil. If it sizzles then it's ready.
Take your chicken tender and dip in egg, dredge through crackers to cover completely and back into egg mixture then into oil. Cook on one side till deep golden, then flip to the other side and cook the same. Drain on paper towel and salt to taste. Continue to add crackers to your bowl as needed and crack another egg to keep it easy. You might also need to continue to add oil to your skillet.
We love to take this on a Pic~Nic, to the beach, hiking trails, wherever the car is going that day! Take whatever dip you feel like...BBQ, Ranch, Sweet and Sour...It's all good :)
Friday, July 2, 2010
My House Seasoning
I season just about everything with this. I keep it in a jar on my stove ledge, right within reach!
1 C. Salt
1/4 C. Garlic Powder
1/4 C. Onion Powder
2 TBS Ground Black Pepper
1 C. Salt
1/4 C. Garlic Powder
1/4 C. Onion Powder
2 TBS Ground Black Pepper
Apricot Glazed Cashew Pork
I wanted something different and I got it! LOVE this!
Ingredients:
Pork Tenderloin cut into 1 inch thick medallions
3 TBS Sesame Oil
1 18 oz.(appx) Jar Apricot Preserves
1TBS Worcestershire Sauce
1 1/2 TBS Teriyaki Glaze
1 TBS Squeezable Ginger (this stuff comes in a tube now)
1 C. Cashews, roasted and salted
3 Green Onions, chopped
1 Clove Garlic, minced
Sauce Recipe:
Apricot preserves, worcestershire, teriyaki glaze, ginger
Cook in sauce pan until melted together and set aside.
Season pork medallions with House Seasoning and sear both sides in oil. There may be a little liquid to drain off.
Once seared, add sauce and cook for 10 minutes or till meat is tender. Add minced garlic and green onion. Once onion is soft, add cashews and cook for about three minutes more.
Great with Fried rice.
Brown rice cooked. Add Sesame oil and butter to skillet and throw in red, green, yellow bell peppers, green onion, salt and pepper. You can add Soy sauce, but I prefer a lighter taste with this pork dish.
Serve with any green vegetable, asparagus is my favorite, and fresh strawberries.
Ingredients:
Pork Tenderloin cut into 1 inch thick medallions
3 TBS Sesame Oil
1 18 oz.(appx) Jar Apricot Preserves
1TBS Worcestershire Sauce
1 1/2 TBS Teriyaki Glaze
1 TBS Squeezable Ginger (this stuff comes in a tube now)
1 C. Cashews, roasted and salted
3 Green Onions, chopped
1 Clove Garlic, minced
Sauce Recipe:
Apricot preserves, worcestershire, teriyaki glaze, ginger
Cook in sauce pan until melted together and set aside.
Season pork medallions with House Seasoning and sear both sides in oil. There may be a little liquid to drain off.
Once seared, add sauce and cook for 10 minutes or till meat is tender. Add minced garlic and green onion. Once onion is soft, add cashews and cook for about three minutes more.
Great with Fried rice.
Brown rice cooked. Add Sesame oil and butter to skillet and throw in red, green, yellow bell peppers, green onion, salt and pepper. You can add Soy sauce, but I prefer a lighter taste with this pork dish.
Serve with any green vegetable, asparagus is my favorite, and fresh strawberries.
Chicken Tortilla Soup
A Family Fave!! Great any time of year.
Ingredients:
1 Whole Chicken, roasted and picked from bone
Reserve all chicken stock from roasted chicken
2 C. Uncooked Rice, white or brown, doesn't matter
1 Box Chicken Broth
2 Cans Dei Fratelli Mexican Blend Tomato's (Jalapeno and onion already added)
1 Small Bag Frozen Corn
1 Can Black Beans, rinsed and drained
1/2 Packet of Taco Seasoning (Better than having to buy all of those spices)
Bring stock and broth to a boil and add rice. Cook for a few minutes, just till rice starts to soften, but still firm.
Add in all other ingredients and simmer till rice is done and corn and beans are soft.
Top with Tortilla strips, shredded cheese and fresh chopped chives.
A Cheese Quesadilla on the side will finish off this meal.
Ingredients:
1 Whole Chicken, roasted and picked from bone
Reserve all chicken stock from roasted chicken
2 C. Uncooked Rice, white or brown, doesn't matter
1 Box Chicken Broth
2 Cans Dei Fratelli Mexican Blend Tomato's (Jalapeno and onion already added)
1 Small Bag Frozen Corn
1 Can Black Beans, rinsed and drained
1/2 Packet of Taco Seasoning (Better than having to buy all of those spices)
Bring stock and broth to a boil and add rice. Cook for a few minutes, just till rice starts to soften, but still firm.
Add in all other ingredients and simmer till rice is done and corn and beans are soft.
Top with Tortilla strips, shredded cheese and fresh chopped chives.
A Cheese Quesadilla on the side will finish off this meal.
Fried Bread and Salsa Appitizer...what?
This say's "Summer" all over it! So fresh and good!
Ingredients:
1 Loaf French Bread, sliced 3/4in diagonal,then each slice cut in half crossway
1 Red Tomato, diced
1 Yellow Tomato, diced
1 Orange Tomato, diced
2 Fresh ears of Corn, blanched and cut from ear
Palm full of Cilantro chopped (size of dollar bill folded once)
1/2 Lime juice
2 TBS Butter
2 TBS EVOO (extra virgin olive oil)
In skillet, melt butter and oil together. Add in bread and fry on both sides to golden. Add Butter and oil as needed to fry all slices.
Toss the ears of corn in boiling water for just a minute, you want to keep it crisp. Then cut from ear.
Mix all other ingredients above and top fried bread.
Ingredients:
1 Loaf French Bread, sliced 3/4in diagonal,then each slice cut in half crossway
1 Red Tomato, diced
1 Yellow Tomato, diced
1 Orange Tomato, diced
2 Fresh ears of Corn, blanched and cut from ear
Palm full of Cilantro chopped (size of dollar bill folded once)
1/2 Lime juice
2 TBS Butter
2 TBS EVOO (extra virgin olive oil)
In skillet, melt butter and oil together. Add in bread and fry on both sides to golden. Add Butter and oil as needed to fry all slices.
Toss the ears of corn in boiling water for just a minute, you want to keep it crisp. Then cut from ear.
Mix all other ingredients above and top fried bread.
Spiced Cider
Here's to keeping friends warm!
2 Quarts Apple Cider
1 C. Cranberry Juice
1/4 C. Packed Brown Sugar
1/2 tsp. Whole Allspice
1 tsp. Whole Cloves
1 Cinnamon Stick
1 tsp. Cinnamon
1/4 tsp. Salt
1 Pinch Ground Nutmeg
1 Lg orange, quartered with peel
Just pour it all in a stock pot and bring it to a simmer. Allow to simmer for about 15 minutes. I don't even remove the "whole" ingredients, I just filter through as I serve.
2 Quarts Apple Cider
1 C. Cranberry Juice
1/4 C. Packed Brown Sugar
1/2 tsp. Whole Allspice
1 tsp. Whole Cloves
1 Cinnamon Stick
1 tsp. Cinnamon
1/4 tsp. Salt
1 Pinch Ground Nutmeg
1 Lg orange, quartered with peel
Just pour it all in a stock pot and bring it to a simmer. Allow to simmer for about 15 minutes. I don't even remove the "whole" ingredients, I just filter through as I serve.
GuacammMMMmmmole!
Too easy NOT to do!
Ingredients:
3 Ripe Avocado's, pitted and removed from shell
1/2 Red Onion
Small Tomato, meat only chopped, pulp and seeds removed and discarded
Palm size amount of Cilantro (size of dollar bill folded in half)
1-2 Serrano Chilies, ends and seeds removed (spicy!)
1 Lg Garlic Clove
1/2 Lime Juice
Pinch of Salt and Pepper
In food processor, finely chop:
Onion
Cilantro
Chilies
Garlic
Once above is chopped, add in and blend to desired consistency:
Avocado's
Lime juice
Salt and Pepper
Remove from processor and gently fold in Tomato's
Ingredients:
3 Ripe Avocado's, pitted and removed from shell
1/2 Red Onion
Small Tomato, meat only chopped, pulp and seeds removed and discarded
Palm size amount of Cilantro (size of dollar bill folded in half)
1-2 Serrano Chilies, ends and seeds removed (spicy!)
1 Lg Garlic Clove
1/2 Lime Juice
Pinch of Salt and Pepper
In food processor, finely chop:
Onion
Cilantro
Chilies
Garlic
Once above is chopped, add in and blend to desired consistency:
Avocado's
Lime juice
Salt and Pepper
Remove from processor and gently fold in Tomato's
The BEST Grilled Cheese Sandwich ever!!
A tip of the skillet to Paula Dean with a little Charon twist. OMIGOODNESS!!
Ingredients:
Two slices of your favorite white bread, a little thicker slice works best
1 slice of extra sharp cheddar cheese, large enough to cover slice of bread
3 Thick cut strips of smoked bacon, cooked and drained on paper towel
3 Slices Granny Smith apple, cored and sliced thin
1/2 small red onion, chopped fine
2 TBS butter
1/4 C. Real Mayonnaise
Small palm full of fresh cilantro chopped (size of dollar bill folded twice)
Pinch of salt and pepper
In skillet, saute red onion in 1 TBS butter till it becomes translucent and just starting to brown. Remove from skillet a mix with mayonnaise, cilantro, salt and pepper, set aside.
Assemble sandwich:
Butter outside of one slice of bread, then on inside of slice spread mayonnaise mixture. Layer one slice of cheese, three strips of bacon, three slices of apple, then top with the other slice of bread prepared as above with butter on the outside and mayonnaise on the inside. Grill in skillet to your desired darkness, enough to slightly melt the cheese.
Ingredients:
Two slices of your favorite white bread, a little thicker slice works best
1 slice of extra sharp cheddar cheese, large enough to cover slice of bread
3 Thick cut strips of smoked bacon, cooked and drained on paper towel
3 Slices Granny Smith apple, cored and sliced thin
1/2 small red onion, chopped fine
2 TBS butter
1/4 C. Real Mayonnaise
Small palm full of fresh cilantro chopped (size of dollar bill folded twice)
Pinch of salt and pepper
In skillet, saute red onion in 1 TBS butter till it becomes translucent and just starting to brown. Remove from skillet a mix with mayonnaise, cilantro, salt and pepper, set aside.
Assemble sandwich:
Butter outside of one slice of bread, then on inside of slice spread mayonnaise mixture. Layer one slice of cheese, three strips of bacon, three slices of apple, then top with the other slice of bread prepared as above with butter on the outside and mayonnaise on the inside. Grill in skillet to your desired darkness, enough to slightly melt the cheese.
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