Category Archives: Recipes

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Greek Salad

3 T EVOO
1 1/2 T Lemon Juice
1 clove garlic, minced
1/2 t  dried oregano
1/4 t salt
1/4 t pepper
3 tomatoes, cut into wedges
1/2 red onion – sliced into thin rings
1/2 cucumber – sliced into thick half moons
1/2 green pepper – julienned
4 oz. feta cheese – cubed or crumbled
16 calamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.

Ingredients

Slaw:

• 1 cup mayonnaise
• 1/4 cup diced red peppers (roasted preferred)
• 1/4 cup diced green peppers
• 1/4 cup diced yellow onion
• 1/4 cup diced carrots
• 1/4 cup diced celery
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon seasoning salt
• 1/4 cup sugar
• 1/3 cup white vinegar
• 1 head green cabbage, quartered and sliced into thin strips

BBQ Sauce:

• 1/2 cup mango chunks
• 2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed)
• 2 tablespoons balsamic vinegar
• 3 tablespoons white vinegar
• 1/2 tablespoon Caribbean jerk seasoning
• 1/4 tablespoon crushed red pepper flakes
• 1 cup BBQ sauce

Cilantro White Sauce:

• 1 cup plain yogurt
• 1 cup sour cream
• 1/2 bunch chopped fresh cilantro leaves
• 1 lime, juiced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon blackening spice

Guacamole:

• 2 fresh avocados, halved, pitted and flesh diced
• 2 fresh jalapenos, diced
• 1 lime, juiced
• 1/4 cup diced red onion diced
• 1 teaspoon fresh minced garlic
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 bunch chopped fresh cilantro leaves

Tacos:

• 1 to 1 1/2 pounds mahi mahi, skinned and cleaned
• Blackening seasoning
• Olive oil
• 1 dozen (6-inch) flour tortillas
• 1 cup shredded cheese of choice
• 1 cup diced tomatoes

Directions

For the Slaw:

In mixing bowl mix all ingredients together except the cabbage. Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated. Cover and store in refrigerator until ready to serve. Should be made 24 hours in advance.

BBQ Sauce:

Mix all of the ingredients in food processor and puree. Pour into a bowl or jar and refrigerate.

Cilantro White Sauce:

Mix all of the ingredients in a mixing bowl until thoroughly combined. Cover and store in the refrigerator.

Guacamole:

Mix all of the ingredients into a mixing bowl. HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture. Cover and refrigerate.

Tacos:

Preheat the oven to 400 degrees F.

Coat the mahi mahi with blackening seasoning. Add some olive oil to a saute pan and add the mahi mahi. Cook until flaky, about 3 to 5 minutes. Shred the fish with a fork or a spoon. When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together. Heat the tortillas in the oven for 30 seconds to 1 minute.

To serve:

Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes. Add the slaw and the mahi mahi. Top with the white cilantro sauce. Arrange on a serving platter, get a napkin and dig in.

I did it! I created the BEST chocolate chip cookie recipe in the Entire Universe – and that’s a big space.

Want confirmation? Just ask this guy.

Now, here’s the thing that is so exciting to me:

It’s my first very own recipe. My very first very own recipe.

That’s right. I took the little I know about baking, put it into the mixer, and out of the oven came these beauties.

What makes them better than other cookies in the universe:

1) They’re chewy. Chewy Chocolate Chip Cookies – can you really argue with that?

2) They’re chocolatey, but not too chocolatey.

3) Now here’s the secret – I don’t add the salt until the very end – even after the chocolate chips. This gives the cookies these little sparkles of saline – total surprise. You get that salty sweetness that is neither overwhelming or underplayed. Try it, try it, you will see! You will like them, Sam-I-Am.

Andrea’s Mo’Yum Chocolate Chip Cookies

Pre-heat oven to 375°

3/4 C sugar
3/4 C packed brown sugar
1/2 C butter
1/2 C shortening
1 egg
2 1/4 C flour
1 t vanilla
1 t baking soda
1/2 t salt
1 bag (2 C) chocolate chips

In a large bowl mix sugars, butter, shortening, egg & vanilla. Add flour & baking soda. Stir in chocolate chips. Add salt at the very end. Roll onto ungreased cookie sheet, flatten each cookie slightly with the palm of your hand. Bake 8-10 minutes @ 375°

1 head leaf lettuce, torn into bite-size pieces
3 pears – peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado – peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour or bread crumbs
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar