One of our favorite soups is broccoli cheese soup. It is a regular on our menu. Today, I made it and kicked up the recipe a bit... with great results.
Broccoli Cheese Soup
2 TBS butter
1/4 cup chopped onion
4 cloves garlic, minced
1/2 cup carrots, grated
2 TBS flour
1 1/2 cups milk
1 cup vegetable stock
3/4 lb Velveeta, cubed
3 cups fresh broccoli, cut into small florets and steamed
fresh cracked pepper
1/8 tsp cayenne pepper
Melt butter in large saucepan over medium heat. Add onion, garlic and carrot. Cook and stir for 5 minutes or until union is tender. Add flour, cook 1 minute or until bubbly stirring constantly. Stir in milk and stock. Bring to a boil, stirring often. Reduce heat to medium-low, simmer one minute. Add remaining ingredients. Cook until Velveeta is melted and soup is heated through, stirring occasionally.
Sunday, March 7, 2021
Happy Mardi Gras!
Cooked this for dinner tonight and it was so absolutely divine, I had to stop and post before I even cleaned up the kitchen!
Crawfish and Shrimp Etouffee
1 lb shrimp
1 lb crawfish tails
2 large onions
1 stalk celery
2 cloves garlic
1 green bell pepper
1 red bell pepper
1 stick butter
1/4 tsp sea salt
1/2 tsp black and white pepper
1/4 tsp cayenne pepper
1 1/2 TBS Slap Ya Mamma Crawfish Boil powder
1 TBS Worcestershire sauce
Tabasco sauce, to taste (I used about 10 shakes)
1/4 cup flour
1 cup hot water
Mince onions, celery, bell peppers and garlic. Melt butter over low heat and saute vegetables slowly until they are cooked well (about 30 minutes). Add spices during the last few minutes. Sprinkle mixture with flour and stir well, cook this mixture for about 3 minutes. Add Worcestershire and Tabasco. Add crawfish and shrimp and cook until the shrimp are cooked (about 5 minutes). Add water slowly and stir well. Simmer for 5 more minutes. Serve hot over rice.
Crawfish and Shrimp Etouffee
1 lb shrimp
1 lb crawfish tails
2 large onions
1 stalk celery
2 cloves garlic
1 green bell pepper
1 red bell pepper
1 stick butter
1/4 tsp sea salt
1/2 tsp black and white pepper
1/4 tsp cayenne pepper
1 1/2 TBS Slap Ya Mamma Crawfish Boil powder
1 TBS Worcestershire sauce
Tabasco sauce, to taste (I used about 10 shakes)
1/4 cup flour
1 cup hot water
Mince onions, celery, bell peppers and garlic. Melt butter over low heat and saute vegetables slowly until they are cooked well (about 30 minutes). Add spices during the last few minutes. Sprinkle mixture with flour and stir well, cook this mixture for about 3 minutes. Add Worcestershire and Tabasco. Add crawfish and shrimp and cook until the shrimp are cooked (about 5 minutes). Add water slowly and stir well. Simmer for 5 more minutes. Serve hot over rice.
Comfort Food
One dish that shouts out comfort and home cooked goodness is Tuna Casserole. Although, I had never been a fan of the dish growing up, I recently tried it again. I make it without baking for a quick weeknight meal.
Tuna Noodle Casserole
1 7 oz package tuna, packed in water
1 cup Velveeta
1/4 cup butter
1/4 cup milk
1 10 3/4 oz can cream of mushroom soup
1 tsp garlic powder
1/8 tsp ground cayenne pepper
fresh cracked pepper to taste
1 cup frozen peas
12 oz whole wheat wide egg noodles, cooked and drained
Combine all ingredients except for noodles and cook until Velveeta is melted and peas are cooked. Add noodles and thoroughly mix. Delicious sprinkled with Parmesan cheese.
Tuna Noodle Casserole
1 7 oz package tuna, packed in water
1 cup Velveeta
1/4 cup butter
1/4 cup milk
1 10 3/4 oz can cream of mushroom soup
1 tsp garlic powder
1/8 tsp ground cayenne pepper
fresh cracked pepper to taste
1 cup frozen peas
12 oz whole wheat wide egg noodles, cooked and drained
Combine all ingredients except for noodles and cook until Velveeta is melted and peas are cooked. Add noodles and thoroughly mix. Delicious sprinkled with Parmesan cheese.
Comfort food to the max
Mark loves this meal... he often requests it and eats 2 big servings. He never wants me to cook it when company is over because he won't get as much. This past weekend, I cooked it for our friends that helped us move... it got rave reviews.
Chicken and Dumplings
1 1/2 cup milk
1 cup frozen carrots and peas
1 can cream of chicken soup with herbs
2 cups chicken, cooked (I boil 3 chicken breasts), and cubed
1/4 tsp garlic powder
1/4 tsp Jamaican hot sauce
Combine all ingredients in a large skillet or sauce pan and bring to boil. Reduce heat, allow to simmer.
Mix:
1/3 cup milk
1 cup bisquick
Drop by spoonfuls into the simmering mixture. Cook uncovered 10 minutes, sprinkle with paprika, then cover and cook 10 minutes.
Drop
Chicken and Dumplings
1 1/2 cup milk
1 cup frozen carrots and peas
1 can cream of chicken soup with herbs
2 cups chicken, cooked (I boil 3 chicken breasts), and cubed
1/4 tsp garlic powder
1/4 tsp Jamaican hot sauce
Combine all ingredients in a large skillet or sauce pan and bring to boil. Reduce heat, allow to simmer.
Mix:
1/3 cup milk
1 cup bisquick
Drop by spoonfuls into the simmering mixture. Cook uncovered 10 minutes, sprinkle with paprika, then cover and cook 10 minutes.
Drop
Killer Chili
Having perfected vegetarian chili, Mark asked me to work on a meat version. According to him, this is perfection.
Killer Chili
2 lbs top sirloin, trimmed, cubed and browned
1.5 lbs bone-in rib-eye steak, grilled then cubed
2 pkgs McCormick hot chili seasoning
16 oz tomato sauce
15 oz can diced tomatoes with jalapenos
15 oz can light kidney beans
15 oz can dark red kidney beans
1/8 to 1/4 cup Matouk's calypso sauce (depending on taste)
1 onion, diced
Combine all ingredients in a slow cooker, stir and cook on low for 8 hours.
Killer Chili
2 lbs top sirloin, trimmed, cubed and browned
1.5 lbs bone-in rib-eye steak, grilled then cubed
2 pkgs McCormick hot chili seasoning
16 oz tomato sauce
15 oz can diced tomatoes with jalapenos
15 oz can light kidney beans
15 oz can dark red kidney beans
1/8 to 1/4 cup Matouk's calypso sauce (depending on taste)
1 onion, diced
Combine all ingredients in a slow cooker, stir and cook on low for 8 hours.
Shortcut to Curry
This weekend I had a craving for shrimp... and Indian food. Wanting to create something at home, I found some Indian Josh Rogan sauce by Patak's in the Indian section of Kroger. As usual, I added my own touches to the sauce. It turned out wonderful!
Shrimp Curry
1 jar Patak's Josh Rogan sauce
1 TBS vegetable oil
1/2 onion, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1" piece ginger, shredded
1 lb shrimp, peeled and deviened
1 cup frozen peas
1 cup broccoli florets
1 cup sour cream
1/2 cup cilantro
1 TBS garam masala
1/4 tsp cayenne pepper
Saute onion, garlic, pepper and ginger in oil until onion is soft. Add the Josh Rogan sauce and bring to a boil. Turn down head and add shrimp, peas and broccoli. Cover and simmer until shrimp is pink and vegetables are cooked. Remove from heat and stir in the sour cream, cilantro, garam masala and cayenne pepper. Serve over jasmine rice.
Shrimp Curry
1 jar Patak's Josh Rogan sauce
1 TBS vegetable oil
1/2 onion, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1" piece ginger, shredded
1 lb shrimp, peeled and deviened
1 cup frozen peas
1 cup broccoli florets
1 cup sour cream
1/2 cup cilantro
1 TBS garam masala
1/4 tsp cayenne pepper
Saute onion, garlic, pepper and ginger in oil until onion is soft. Add the Josh Rogan sauce and bring to a boil. Turn down head and add shrimp, peas and broccoli. Cover and simmer until shrimp is pink and vegetables are cooked. Remove from heat and stir in the sour cream, cilantro, garam masala and cayenne pepper. Serve over jasmine rice.
Fruit Salad
A few of Mark's favorite things are cool whip and marshmallows. Combined with fruit it makes a fruit salad he always asks for.
Fruit Salad
1 small tub cool whip
1 bag frozen mixed berries, thawed and drained
1 bag frozen peach slices, thawed and drained
2 cups mini marshmallows
1 cup coconut
Combine all ingredients and fold to mix well
Fruit Salad
1 small tub cool whip
1 bag frozen mixed berries, thawed and drained
1 bag frozen peach slices, thawed and drained
2 cups mini marshmallows
1 cup coconut
Combine all ingredients and fold to mix well
Sweet Tooth
Mark and I have quite the sweet tooth. I try to eat healthy most of the time, so I don't cook many desserts. I was in the mood for some type of fruit dessert, and found this recipe. It turned out wonderful... although I think it could use more fruit, less butter and most definitely a spray of pam before putting the ingredients in the baking dish.
Triple Berry Crisp
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Triple Berry Crisp
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Banana Bread
Mark has been asking for banana bread quite a bit lately. The heat finally broke today, so it was a perfect time to do a little baking. This is a basic recipe with tons of banana flavor.
Banana Bread
1/2 cup butter
3/4 cup brown sugar
2 eggs
5 overripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup coarsely chopped pecans
In large bowl, cream butter and brown sugar together. Mix in eggs and bananas until well blended. Mix in soda and salt. Gradually mix in flour. Stir in pecans. Bake in 350 degree oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Banana Bread
1/2 cup butter
3/4 cup brown sugar
2 eggs
5 overripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup coarsely chopped pecans
In large bowl, cream butter and brown sugar together. Mix in eggs and bananas until well blended. Mix in soda and salt. Gradually mix in flour. Stir in pecans. Bake in 350 degree oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Killer pork loin
It's always nice to find a good recipe that can sit and cook in a crock pot all day. This one was one of those. I had planned it for dinner, with Mexican rice and black beans to accompany it. However, when I got home from running errands it was nearly all gone!
Tex Mex Pork Loin
8 oz tomato sauce
4 oz bbq sauce
4 oz taco sauce
8 oz chopped green chilis
1 onion, chopped
1 TBS cumin
1 TBS chili powder
1 tsp oregano
3 lb pork loin roast
Mix all ingredients except pork loin in the bottom of a crock pot. Add pork loin. Spoon sauce on top of pork loin. Cover and cook on high for 8 hours. Shred the pork and mix with the sauce. Can be used as a filling for sandwiches or tortillas.
Tex Mex Pork Loin
8 oz tomato sauce
4 oz bbq sauce
4 oz taco sauce
8 oz chopped green chilis
1 onion, chopped
1 TBS cumin
1 TBS chili powder
1 tsp oregano
3 lb pork loin roast
Mix all ingredients except pork loin in the bottom of a crock pot. Add pork loin. Spoon sauce on top of pork loin. Cover and cook on high for 8 hours. Shred the pork and mix with the sauce. Can be used as a filling for sandwiches or tortillas.
Happy 4th of July!
As most Americans do on the 4th, we had a cookout. Mark filled up his smoker full of meat... he had a steak, hot and spicy bratwurst, and pork tenderloin. He even put potatoes on the grill. I focused on drinks and side dishes. One side that HAD to be made was potato salad... this isn't just any potato salad, it's the best in the world!
Mom's Potato Salad
2 lbs russet potatoes, cubed and boiled
Italian dressing
1/2 onion, diced
15 pickle slices, diced
3 hard boiled eggs, diced
1 cup mayo
1 TBS sugar
Pour Italian dressing (enough to coat) over hot potatoes and allow potatoes to cool. After cooled, combine with the rest of the ingredients and enjoy!
2 lbs russet potatoes, cubed and boiled
Italian dressing
1/2 onion, diced
15 pickle slices, diced
3 hard boiled eggs, diced
1 cup mayo
1 TBS sugar
Pour Italian dressing (enough to coat) over hot potatoes and allow potatoes to cool. After cooled, combine with the rest of the ingredients and enjoy!
Christmas Cioppino
Living on the coast is a blessing, we have access to the freshest seafood. This Christmas, we decided to take advantage of the bounty of the sea and make the delicious seafood stew from San Francisco. I found this recipe courtesy of Food Network Kitchens, and modified it a bit to our tastes and the seafood available.
Cioppino
STEW BASE
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup bottled clam broth mixed with 2 cups vegetable stock
1/4 cup julienned fresh basil leaves
SEAFOOD
1 pound mussels
1 pound jumbo lump crab meat
1 pound large shrimp, peeled and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops
Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic and crushed hot pepper flakes, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, and thyme and cook for 5 minutes. Add the broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes.
Finish the Cioppino. Add the basil and cook covered, over high heat, for 5 minutes. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes.
Cioppino
STEW BASE
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup bottled clam broth mixed with 2 cups vegetable stock
1/4 cup julienned fresh basil leaves
SEAFOOD
1 pound mussels
1 pound jumbo lump crab meat
1 pound large shrimp, peeled and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops
Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic and crushed hot pepper flakes, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, and thyme and cook for 5 minutes. Add the broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes.
Finish the Cioppino. Add the basil and cook covered, over high heat, for 5 minutes. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes.
Snap out of it!
I've been in a real cooking funk lately. Not sure if it is from not wanting to heat up the kitchen in the summer or just not feeling like cooking. I'm guessing is it the former, because as we have gotten a reprieve from the oppressive heat, I have cooked more. Last weekend alone I made Monster Spaghetti, Hungry Man Chili, Banana Bread and Brownies. Tonight, Mark requested Chicken Cordon Bleu. I had my own recipe that I used deli ham and deli swiss, and rolled it up securing with toothpicks. I recently saw an episode of Tyler's Ultimate where he had showcased the Ultimate Chicken Cordon Bleu. I followed his recipe (except for the breading) and technique, with wonderful results... I'm doing it this way from now on ! I did have to cook longer than the 25 minutes the recipe suggests, it was still uncooked in the very middle. I would suggest 45 minutes at 350.
http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2/index.html
http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2/index.html
Simply Awesome
There is this restaurant in San Leon... Gilhooley's is it's name. We love going there for the freshest oysters and shrimp. In the summer time they make the best shrimp ceviche that we have ever tasted. I found this recipe, and altered it a bit... I would have to say it is awesome!
Shrimp Ceviche
1 pounds headless shrimp, peeled and deviened, cooked 1 minute in 2 cups of boiling water (Set aside 1 cup of cooking water)
6 tablespoons fresh lime juice
1 teaspoon salt for curing onion
1 red onion, chopped; cured*
1 tablespoon fresh lime juice for curing onions
1 jalapenos, seeded and chopped
1 Roma tomatoes, seeded and chopped
1/2 cup fresh orange juice
3 tablespoons catsup
2 tablespoons olive oil
2 tablespoon cilantro (fresh coriander), minced
Salt and freshly ground black pepper to taste
In large, flat, non-reactive container, mix lime juice and salt. Marinate shrimp with juice in refrigerator for one hour or more; stir occasionally. Add onions, jalapenos and tomatoes to marinated shrimp. Drain; mix in reserved cooking water, orange juice, catsup, olive oil and cilantro. Chill thoroughly. Serve in small bowls with a teaspoon. Garnish with lime wedges.
*To cure onions, rub salt on the onions and let stand for 10 minutes, rinse and squeeze all the water out of them. Marinade in lime juice.
Shrimp Ceviche
1 pounds headless shrimp, peeled and deviened, cooked 1 minute in 2 cups of boiling water (Set aside 1 cup of cooking water)
6 tablespoons fresh lime juice
1 teaspoon salt for curing onion
1 red onion, chopped; cured*
1 tablespoon fresh lime juice for curing onions
1 jalapenos, seeded and chopped
1 Roma tomatoes, seeded and chopped
1/2 cup fresh orange juice
3 tablespoons catsup
2 tablespoons olive oil
2 tablespoon cilantro (fresh coriander), minced
Salt and freshly ground black pepper to taste
In large, flat, non-reactive container, mix lime juice and salt. Marinate shrimp with juice in refrigerator for one hour or more; stir occasionally. Add onions, jalapenos and tomatoes to marinated shrimp. Drain; mix in reserved cooking water, orange juice, catsup, olive oil and cilantro. Chill thoroughly. Serve in small bowls with a teaspoon. Garnish with lime wedges.
*To cure onions, rub salt on the onions and let stand for 10 minutes, rinse and squeeze all the water out of them. Marinade in lime juice.
Beef Stroganoff
This dish was a snap to make, thanks to my butcher! He kindly sliced the meat for me so I didn't have to (I really don't care for handling raw meat). I was so happy I almost invited him to dinner. This got rave reviews from everyone.
Beef Stroganoff
6 TBS butter
1 tsp olive oil
1 lb top sirloin, cut thin into 1-inch wide by 2 1/2 long strips
1/3 cup chopped onion
1/2 lb sliced baby bella mushrooms
salt to taste
pepper to taste
1/2 tsp oregano
1/4 tsp habenaro sauce
1 cup sour cream at room temperature
12 oz wide egg noodles, cooked
Melt 3 TBS butter and add olive oil. Brown strips of beef over medium heat on both sides, set aside (may need to do in batches). Add onions and cook until tender, set aside. Melt the remaining 3 tbs butter and cook mushrooms 5 minutes or so. Turn down heat to low and add the salt, pepper, oregano, habenaro sauce and sour cream, stir. Add the beef and onions, stir to combine. Remove from heat. Serve over egg noodles.
Beef Stroganoff
6 TBS butter
1 tsp olive oil
1 lb top sirloin, cut thin into 1-inch wide by 2 1/2 long strips
1/3 cup chopped onion
1/2 lb sliced baby bella mushrooms
salt to taste
pepper to taste
1/2 tsp oregano
1/4 tsp habenaro sauce
1 cup sour cream at room temperature
12 oz wide egg noodles, cooked
Melt 3 TBS butter and add olive oil. Brown strips of beef over medium heat on both sides, set aside (may need to do in batches). Add onions and cook until tender, set aside. Melt the remaining 3 tbs butter and cook mushrooms 5 minutes or so. Turn down heat to low and add the salt, pepper, oregano, habenaro sauce and sour cream, stir. Add the beef and onions, stir to combine. Remove from heat. Serve over egg noodles.
Getting back into the swing of things
Eleven days of vacation will do strange things to a person. Everyday tasks that seemed effortless now become a struggle. We had a great time on vacation and got to see lots of family and friends that we have missed so much since our move to Texas. Mark was surprised with a couple of cookouts for his birthday, and even some great presents - homemade pies, a smoking jacket and an electric smoker. Mark wasted no time putting the smoker together and to good use upon our arrival home. I ran to the store for ingredients for a favorite BBQ side dish.
Spicy Coleslaw
1 package broccoli coleslaw
1 package home style coleslaw
1 bunch green onions, thinly sliced
2 jalapeno peppers, seeded and minced
1/2 red onion, diced
1 TBS cumin
1 TBS chili powder
1/4 tsp cayenne pepper (or more to taste)
10 dashes of chipotle Tabasco sauce (or more to taste)
Spicy Coleslaw
1 package broccoli coleslaw
1 package home style coleslaw
1 bunch green onions, thinly sliced
2 jalapeno peppers, seeded and minced
1/2 red onion, diced
1 TBS cumin
1 TBS chili powder
1/4 tsp cayenne pepper (or more to taste)
10 dashes of chipotle Tabasco sauce (or more to taste)
1/4 cup cilantro leaves, chopped
1/2 cup ranch dressing
3/4 cup miracle whip or mayonaisse (or more to desired consistency)
Combine all ingredients, chill overnight and enjoy!
1/2 cup ranch dressing
3/4 cup miracle whip or mayonaisse (or more to desired consistency)
Combine all ingredients, chill overnight and enjoy!
Wet and Refreshing
We enjoyed a refreshing beverage last night as the Houston heat ebbed off a bit.
Summer Beer
12 oz can frozen lemonade
60 oz beer (5 beers - we use bud light)
12 oz water
12 oz vodka
combine and serve in glasses over ice.
Summer Beer
12 oz can frozen lemonade
60 oz beer (5 beers - we use bud light)
12 oz water
12 oz vodka
combine and serve in glasses over ice.
Summer is Really For Salads
Summer seemed to start a little early this year... at least it did in Houston. It has been in the mid-90's for at least the past two weeks. I'm loving the weather, but don't really feel like cooking or eating anything warm. When that feeling strikes, it is best to have a few homemade salads on hand. The tuna salad is a recent creation... I made it this way when the relish and miracle whip amounts I thought I had on hand had been depleated (I hear it was the cats). I created Awesome Pasta Salad several years ago, when I was helping my sister out with her newborn twins HD and RN. Not knowing anything about caring for kids... I put myself on kitchen duty.
Vic's Tuna Salad
2 7oz pouches white albacore tuna
10-12 slices sweet and hot pickles, diced
3 hard boiled eggs, diced
2 TBS Thousand Island dressing
1/4 cup miracle whip light, or more for desired consistency
garlic powder, to taste
pepper, to taste
Mix all the above and serve.
Awesome Pasta Salad
1/2 box whole wheat rotini, cooked, drained
2 cups broccoli florets, cooked with pasta during last minute of cooking
1 can chickpeas, drained
1 can ripe olives, drained
1 jar marinated artichoke hearts, drained
4 green onions, slivered
1 cup grape tomatoes, halved
1/2 cup red peppers, julienned
1 jar pepperocini peppers (whole)
2 garlic cloves, minced
8 oz mozzarella cheese
balsamic vinaigrette dressing
Combine the above ingredients in large bowl and mix. Best chilled overnight.
Vic's Tuna Salad
2 7oz pouches white albacore tuna
10-12 slices sweet and hot pickles, diced
3 hard boiled eggs, diced
2 TBS Thousand Island dressing
1/4 cup miracle whip light, or more for desired consistency
garlic powder, to taste
pepper, to taste
Mix all the above and serve.
Awesome Pasta Salad
1/2 box whole wheat rotini, cooked, drained
2 cups broccoli florets, cooked with pasta during last minute of cooking
1 can chickpeas, drained
1 can ripe olives, drained
1 jar marinated artichoke hearts, drained
4 green onions, slivered
1 cup grape tomatoes, halved
1/2 cup red peppers, julienned
1 jar pepperocini peppers (whole)
2 garlic cloves, minced
8 oz mozzarella cheese
balsamic vinaigrette dressing
Combine the above ingredients in large bowl and mix. Best chilled overnight.
Monster Sketti
Last night I made Mark's favorite dish... spaghetti. I make one batch of sauce and then split it 1/2 veggie and 1/2 Italian sausage. It is really good and almost as easy as opening a jar. For dessert I served Strawberry Whipped Sensation, very cool and refreshing on a warm spring night.
Vic's Spaghetti
olive oil - for pan
1 onion, diced
6 cloves of garlic, pressed or minced
18 oz mushrooms, sliced or chopped very thick
dried oregano (about 1 tsp)
fennel seed (about 1 tsp)
crushed red pepper flakes (to taste)
1/4 cup red wine
2 cans crushed tomatoes (28 oz)
1 can whole peeled tomatoes (28 oz), mushed up with your hands
salt, pepper, oregano, basil, to taste
green olives - about 1 1/2 cups
Saute the onion and garlic in olive oil until the onion becomes tender and translucent. Add the oregano and fennel, and crushed red pepper, cook for 1 more minutes. Add the mushrooms and saute until the juices have reduced to practically nothing. Add the red wine and saute until it has reduced to 2 TBS. Add the tomatoes. Taste, re season if necessary. (this is the point that i separate the sauce). Add the green olives. Cook another 10-15 minutes and it is ready to serve over spaghetti noodles.
Vic's Spaghetti
olive oil - for pan
1 onion, diced
6 cloves of garlic, pressed or minced
18 oz mushrooms, sliced or chopped very thick
dried oregano (about 1 tsp)
fennel seed (about 1 tsp)
crushed red pepper flakes (to taste)
1/4 cup red wine
2 cans crushed tomatoes (28 oz)
1 can whole peeled tomatoes (28 oz), mushed up with your hands
salt, pepper, oregano, basil, to taste
green olives - about 1 1/2 cups
Saute the onion and garlic in olive oil until the onion becomes tender and translucent. Add the oregano and fennel, and crushed red pepper, cook for 1 more minutes. Add the mushrooms and saute until the juices have reduced to practically nothing. Add the red wine and saute until it has reduced to 2 TBS. Add the tomatoes. Taste, re season if necessary. (this is the point that i separate the sauce). Add the green olives. Cook another 10-15 minutes and it is ready to serve over spaghetti noodles.
Vindaloo
Mark's favorite dish at Indian restaurants is Lamb Vindaloo. Knowing this... I was determined to find a recipe and try to make it at home. My friend Jonathan from India came through with a recipe and I made it this weekend. Mark thought it was beyond excellent... next time I'm going to modify it a bit and cook it with shrimp, so that I can enjoy!
PORK VINDALOO
1 ½ lb lean pork cubed or pork fillet
4 tbs white vinegar
5 tbs oil or ghee
3 medium onions peeled and finely sliced
5 green chillies finely cut / ground
6 cloves of garlic peeled and pureed
1” ginger peeled and finely minced
5 cloves
1 tsp cayenne pepper (or more to taste)
¼ tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
2 tsp ground black pepper
2-3 tsp salt
1 tsp garam masala
4 oz tomato puree
1 cup cubed new potatoes (steamed in the microwave for 5 mintues)
2 Tbs Boiling water
Sprigs of fresh cilantro
PORK VINDALOO
1 ½ lb lean pork cubed or pork fillet
4 tbs white vinegar
5 tbs oil or ghee
3 medium onions peeled and finely sliced
5 green chillies finely cut / ground
6 cloves of garlic peeled and pureed
1” ginger peeled and finely minced
5 cloves
1 tsp cayenne pepper (or more to taste)
¼ tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
2 tsp ground black pepper
2-3 tsp salt
1 tsp garam masala
4 oz tomato puree
1 cup cubed new potatoes (steamed in the microwave for 5 mintues)
2 Tbs Boiling water
Sprigs of fresh cilantro
- Rub the vinegar into the meat and chill overnight.
Heat the oil in a large pan and fry the onions garlic and ginger until soft. Add the chillies and cloves and fry for a further minute. - Remove the meat from vinegar with a slotted spoon and add to the pan and fry until the meat is browned and sealed. SAVE THE VINEGAR/JUICES. DO NOT THROW AWAY.
- Add the cayenne pepper, coriander, cumin, salt and black pepper, cook for a few minutes and then add the tomato puree, the reserved juices, potatoes and boiling water.
Cover and simmer for 30/40 minutes or until the meat is cooked. - Add the garam masala and cook for a further 4-5 minutes.
- garnish with the fresh coriander and serve.
Taco Burgers
I love making Taco Burgers. Not only is it a quick and easy meal to make on a weeknight, but it gives me a reason to indulge in one of my favorite salads.
Taco Burgers
1 lb ground beef
1 pkg taco seasoning
hamburger buns
shredded lettuce
shredded cheese
avocado slices
sour cream
salsa
Brown ground beef, rinse and drain. Add taco seasoning and prepare according to package directions. Serve on buns with remaining ingredients.
Vic's Taco Salad
corn chips, crushed
shredded lettuce
avocado slices
kidney beans
shredded cheese
sour cream
salsa
Layer above ingredients, beginning with chips and ending with salsa. Enjoy!
Taco Burgers
1 lb ground beef
1 pkg taco seasoning
hamburger buns
shredded lettuce
shredded cheese
avocado slices
sour cream
salsa
Brown ground beef, rinse and drain. Add taco seasoning and prepare according to package directions. Serve on buns with remaining ingredients.
Vic's Taco Salad
corn chips, crushed
shredded lettuce
avocado slices
kidney beans
shredded cheese
sour cream
salsa
Layer above ingredients, beginning with chips and ending with salsa. Enjoy!
Mark's Birthday
Sunday is Mark's birthday. He likes to celebrate it for at least a month. Last night we had a little soiree in the garage for the occassion. To kick the Houston heat, I made mojitos. Our neighbor proclaimed it was the best drink she had ever had.
Mojito
10 mint leaves, muddled
2 Tbs fresh lime juice
2 Tbs Bacardi limon rum
1/4 cup simple syrup
ice
soda water
Combine mint, lime juice, rum and syrup in a cocktail shaker and shake to combine. Pour into a pint glass filled with ice. Fill glass the rest of the way with soda water. Stir and enjoy!
Mojito
10 mint leaves, muddled
2 Tbs fresh lime juice
2 Tbs Bacardi limon rum
1/4 cup simple syrup
ice
soda water
Combine mint, lime juice, rum and syrup in a cocktail shaker and shake to combine. Pour into a pint glass filled with ice. Fill glass the rest of the way with soda water. Stir and enjoy!
Devilish Eggs
I am not a fan of eggs... I don't really like the way they taste. But, have found that if you put enough flavor in them to kill the taste, they really aren't that bad. Mark loves deviled eggs, and the holiday weekend seemed like the perfect time to make them. I even ate a few.
Curried Deviled Eggs
7 eggs, boiled and peeled
1 TBS chana masala, or curry powder
cayenne pepper, to taste
mayonnaise
Halve 6 of the eggs. Mash the yolks and extra egg together, add the curry and pepper. Add mayonnaise until it is the correct consistency. Fill empty egg halves.
Curried Deviled Eggs
7 eggs, boiled and peeled
1 TBS chana masala, or curry powder
cayenne pepper, to taste
mayonnaise
Halve 6 of the eggs. Mash the yolks and extra egg together, add the curry and pepper. Add mayonnaise until it is the correct consistency. Fill empty egg halves.
The Search has Ended
Mark loves sloppy joes, although the canned sloppy joe sauce does not make Mark a happy camper. I looked through a few sloppy joe recipes and decided to make sloppy joes from scratch. Mark thought they were phenomenal, much better than the ones made from a can.
Sloppy Joes
1 lb lean ground beef (I use buffalo)
1 green pepper, diced
1 onion, diced
1 cup ketchup
2 TBS yellow mustard
3 TBS brown sugar
1 tsp garlic powder
salt and pepper
1 TBS Tabasco, or more to taste
Brown beef, pepper and onion together in skillet. Drain and rinse. Return to skillet and combine with all other ingredients. Simmer 20 - 30 minutes. Serve in hamburger buns.
Sloppy Joes
1 lb lean ground beef (I use buffalo)
1 green pepper, diced
1 onion, diced
1 cup ketchup
2 TBS yellow mustard
3 TBS brown sugar
1 tsp garlic powder
salt and pepper
1 TBS Tabasco, or more to taste
Brown beef, pepper and onion together in skillet. Drain and rinse. Return to skillet and combine with all other ingredients. Simmer 20 - 30 minutes. Serve in hamburger buns.
Subscribe to:
Posts (Atom)