Tortilla Casserole
8 corn tortillas
2 cups sour cream
1.5 tsp chili powder
2 tsp cumin
1/2 tsp salt
1/2 cup green onions
3 cups shredded chicken
16 oz salsa
1.5 cup grated cheese
Heat tortillas & set aside. Mix sour cream with spices. Then stir in the onions & chicken. Cut 2 tortillas in quarters for the corners of the pan. Spread 1/2 cup of salsa onto the bottom of the pan & then add 3 tortillas, covering the corners with the quarter pieces. Spread 1/2 the chicken mixture over the tortillas. Add another 1/2 cup of salsa onto the chicken mixture, then add 1/2 the cheese. Finally, layer remaining tortillas, then rest of the chicken mixture & last of the cheese. Bake at 350 for 40 min. Garnish with chopped green olives & more sour cream, & sliced avocado if available!
Pasta Salad
1 lb Fusilli pasta
2 tbsp salt
2 tbsp capers
1/2 cup olive oil
4 tbsp red wine vinegar
8 oz fresh mozzarella, diced
8 oz cubed dry salami
4 cups arugula
1 cup chopped basil
3 cloves minced garlic
1/4 tsp red pepper flakes
3/4 cup pepperoncini
5 anchovy fillets
3/4 cup Kalamata olives
1/2 cup grated parmesan
1 cup sundried tomatoes
Put Fusilli in boiling water with 1 tbsp salt and boil until 3 minutes past al dente.
Dressing: Combine oil, garlic, & red pepper and microwave for 45 seconds. In a food processor, chop the pepperoncini, anchovies, & capers and then add the warm oil. Process.
Drain & rinse the pasta with cold water, then add dressing. Mix in all the other ingredients, leaving the arugula & basil for just before serving!
Clam Chowder
1/4 cup butter
5 medium potatoes
1 stalk celery
2 cups water
1 tsp salt
1/2 tsp white pepper
1 tsp Worcestershire
1/4 tsp thyme
2 cups clams w/juice
2 cups 1/2 & 1/2
2/3 cup flour
1/3 cup butter
3 green onions
1/2 a red pepper
1 clove garlic
Finely chop green onions, red pepper, celery & garlic. Saute in 1/4 cup of butter. Cube potatoes into bite-size pieces. Add to vegetables. Add 2 cups water & season with salt, pepper, Worcestershire & thyme. Cover & simmer for 15 minutes until potatoes are tender. In another pan, melt butter and add the flour to make a roux. Slowly add clam juice whisking to avoid clumps and then do the same with the 1/2 & 1/2. Add this mixture to the cooked potatoes in the pot and add clams.
Baked Whole Fish
2 White Fish (sea bass, red snapper)
1 lemon
Salt & pepper to taste
1 tblsp Knorr
1/2 bunch parsley
1 small onion
1 small tomato
1/2 bunch basil
4-5 garlic cloves
1/2 cup oil
1-2 cups cherry tomatoes
1 small onion, sliced
Make 3-4 diagonal cuts on each side of the fish all the way through to the bone. Squeeze some lemon over it and season with salt & pepper. Set aside.
Cut into chunks the onion and tomato and put in a food processor along with parsley, basil & garlic cloves. Blend and add oil until pureed. Add Knorr and mix in.
Pour marinade over fish on both sides and on the inside. Let it sit in the fridge overnight, up to 24 hours.
Spray the bottom of a roasting pan with cooking spray. Drizzle 2 tblsp of oil over the tomatoes & sliced onions and put in pan with fish.
Bake at 450 degrees for 15-20 minutes.
Garbanzos & Spinach
2 cans garbanzo beans
1/2 cup chicken broth
2 large pieces of bread
3 tblsp olive oil
6 cloves garlic
10 oz frozen spinach, defrosted & drained
2 Roma tomatoes
1 tsp cumin
1 tblsp paprika
1/4 tsp salt
1/8 tsp each of cayenne, cinnamon & saffron
1/2 cup finely diced Spanish chorizo
Drain 1 can of garbanzo beans into a pot, discarding the liquid from the other can. Add both cans of garbanzo beans and chicken broth to the pot. Bring to a boil, then simmer to reduce until the garbanzo beans are starting to be exposed at the top.
Saute chorizo until browned. In a food processor, grind the bread, then saute it with the chorizo and olive oil until browned.
Mince the garlic and add to bread crumbs along with the spices. Saute until fragrant. Grate the 2 Roma tomatoes (leaving the skin behind) and add to the bread crumbs. Add the reduced garbanzo beans along with the spinach. Serve!
Dry Aged Prime Rib
6 rib beef roast bone-in (10-12 lbs)
1 package cheesecloth, cut in half
1 sheet pan
1 roasting rack that fits in sheet pan
1 1/2 tblsp granulated garlic
1 1/2 tblsp granulated onion
3 tblsp kosher salt
1 tblsp toasted & cracked coriander
1 tblsp dried thyme
1 1/2 tblsp dried rosemary
3 tblsp olive oil
4 tblsp cracked pepper
Remove roast from packaging and rinse well. Pat completely dry & wrap with half of the cheesecloth. Place on the rack on the sheet pan, fat side up, and place in the fridge. After 24 hours, remove and discard the cheesecloth, then rewrap with the other half of the cheesecloth. Leave it in the fridge for 6 to 9 days undisturbed.
Remove from fridge & remove cheesecloth. Cut away the fat and trim the ends and any discolored parts of the roast.
Preheat oven to 450 degrees.
Combine all the spices and mix well. Rub roast with olive oil and then the spice rub, letting it rest for 30 minutes.
Roast for 40 minutes, then reduce heat to 275 degrees and continue roasting for about 2 hours or until meat temperature reaches 125 degrees. Remove from oven, loosely tent, and rest for 20 minutes before serving.
Asparagus & Barley Soup
3 tblsp butter
1 minced medium shallot
Salt & pepper
1 cup pearl barley
2 quarts chicken broth
1 lb asparagus
1/2 cup chopped fresh dill
1 tsp grated lemon zest
3 tblsp lemon juice
Melt the butter in a large pot. Add the shallot & 1/4 tsp salt. Cook, stirring occasionally, until the shallot is softened—about 3 minutes. Stir in the barley. Add broth & 1/2 tsp pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and cook uncovered, stirring occasionally, until the barley is tender, about 35-40 minutes.
Meanwhile, trim off and discard the woody base of the asparagus spears. Slice the stalks into 1/4 inch pieces on the diagonal, leaving the tips about 1 inch in length. Set aside.
When the barley is tender, add the asparagus & cook until tender-crisp, about 3 minutes. Off the heat, stir in the dill, lemon zest & juice. Season to taste with salt & pepper.
Meatball Soup
2 tblsp oil
14 oz can diced tomatoes
1/4 large onion
2 garlic cloves
1/2 tsp oregano
1/2 tsp thyme
2 tblsp beef bouillon
1 bag of frozen corn
1/2 tsp salt
4 potatoes, diced
4 carrots, diced
1 1/2 lb ground beef
2 eggs
3/4 cup bread crumbs
3 tblsp Worcestershire
1/3 cup chopped onion
1 clove minced garlic
1 tsp cumin
1 tsp parsley flakes
1/2 tsp oregano
1/2 cup uncooked rice
In a blender, grind the can of tomatoes, 1/4 onion, and garlic cloves. Saute the mixture in the heated oil for about 2 minutes. Add 8-10 cups water and bring to a boil. Add the beef bouillon, oregano, and thyme.
Meanwhile, mix the eggs and Worcestershire. Then add the bread crumbs, onion, garlic, and remainder of the seasonings. Mix in the ground beef as you would for meatloaf, then add in the rice. Form meatballs and add them to the soup. Add in the potatoes, carrots, and corn. Simmer for 45 minutes, occasionally skimming the grease from the top.
Broccoli Rabe Soup
2 tblsp olive oil
1 1/4 lbs Italian sausage
1 onion, chopped
1 carrot, chopped
1 large potato, chopped
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt & pepper
4 cups chopped broccoli rabe
2 quarts chicken stock
Grated Parmesan cheese
Heat oil in a soup pot. Add sausage and sauté until golden brown. Add veggies, bay leaf & beans. Season with salt & pepper and cook for 5 minutes until softened. Add broccoli rabe and sauté for 2 minutes. Add stock and cover pot. Cook for 30 minutes. Serve with grated Parmesan cheese.
Asparagus & Barley Soup
3 tblsp butter
1 medium shallot, minced
Kosher salt & ground black pepper
1 cup pearl barley
2 quarts chicken broth
1 lb asparagus
1/2 cup chopped fresh dill
1 tsp grated lemon zest
3 tblsp lemon juice
In a large pot over medium, melt the butter. Add the shallot & 1/4 tsp salt. Cook, stirring occasionally until the shallots are softened, about 3 minutes. Stir in the barley. Add the broth & 1/2 tsp pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and cook uncovered, stirring occasionally until the barley is tender, about 35 to 40 minutes.
Meanwhile, trim off & discard the tough woody ends of the asparagus spears. Slice the stalks into bite-sized pieces on the diagonal, leaving the tips about 1" in length. Set aside.
When the barley is tender, add the asparagus and cook until tender-crisp, about 3 minutes. Take the soup off the heat and then stir in the dill, lemon zest, and lemon juice. Season to taste with salt.
Lamb & Lentil Stew
1 1/2 lbs leg of lamb
3 tblsp oil
8 cups chicken broth
1/2 a bunch of cilantro
1 cinnamon stick
2 cups diced onions
1 cup lentils
1 (14oz) can tomato sauce
1 1/2 tsp cumin
10 sliced green onions
Cut lamb into 1/2" cubes & brown in 2 tblsp oil. Put browned lamb in a stockpot with chicken broth, cinnamon & stems from cilantro. Simmer for 1 1/2 hours. Add the other tblsp of oil to the pan used to brown the lamb and sauté the onions. Remove everything from the broth & add sautéed onion, lentils, tomato sauce & cumin. Simmer for 45 minutes until lentils are tender. Add back the lamb & salt to taste. Serve with chopped cilantro leaves & sliced green onions.
Cranberry & Feta Salad
1 bag of romaine lettuce
1 bag of spring mix
Sliced red onion
Crumbled feta cheese
Dried cranberries
Candied nuts
Chopped apples
Mix the romaine with the spring mix. Add red onion, dried cranberries, chopped apples, candied nuts, and feta cheese. Toss with sweet dressing.
Sweet Dressing
2/3 cup oil
6 tblsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1/4 cup sugar
Mix all ingredients thoroughly and toss with the salad.
Potato Salad
8 medium potatoes
2 tbsp red wine vinegar
2/3 cup chopped green onions
1/2 lb crispy bacon
1/2 tsp dill
1 1/2 cup defrosted frozen peas
1 1/2 cup mayonnaise
Cut potatoes into even bite-sized cubes. Place in a pot with water and bring to a boil. Cook until fork tender. While potatoes are cooking, start the bacon and cook until crisp. Drain the potatoes and spread out in one layer on a cookie sheet and baste with the vinegar. Combine the mayo & dill and then mix into potatoes. Add bacon, peas, and green onions. Chill. Sprinkle more green onions and bacon over top when serving.
Coleslaw
3/4 cup mayonnaise
3 tblsp sugar
1 1/2 tsp vinegar
1/3 cup oil
1/8 tsp garlic powder
1/8 tsp onion powder
4 tblsp grated red onion
1/2 tsp dry mustard
1/4 tsp celery salt
1/4 tsp black pepper
1 tblsp lemon juice
1/2 cup 1/2 & 1/2
1/4 tsp salt
Finely shred one head of cabbage. Blend all other ingredients till smooth. Pour over cabbage and let marinate for several hours in the refrigerator before serving.
Corn Salad
2 bags of roasted corn (Trader Joe’s)
1/2 a red onion, minced
1/2 a medium Jicama, cut into small cubes
1 mango, chopped
1 can black beans, drained
2 tblsp chopped cilantro
1 minced red bell pepper
1 chipotle chili, minced
Mix all ingredients and toss with Sweet Dressing.
Sweet Dressing
2/3 cup oil
6 tblsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1/4 cup sugar
Mix all ingredients thoroughly.
Horseradish Beef Salad
1/2 cup mayonnaise
1/2 cup sour cream
1 tblsp minced garlic
1/2 cup horseradish
Juice of 1 lemon
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
Whisk all ingredients together and let set in the fridge. Serve with a steak salad.
Chinese Chicken Salad
3 chicken breasts
1 head of cabbage, shredded
8 wonton wrappers, sliced into strips
2 bunches of green onions, sliced
1 cup roasted slivered almonds
1/4 cup roasted sesame seeds
1 cup chopped mandarin oranges
Grill the chicken breasts and dice. Fry the wonton strips till golden and drain on a paper towel. Assemble the salad with the cabbage and add the chicken, wonton strips, green onions, almonds, sesame seeds, and mandarin oranges. Dress to coat and toss.
Chinese Chicken Salad Dressing
1/2 cup oil
1 tblsp sesame oil
4 tblsp rice wine vinegar
4 tblsp sugar
1 tblsp soy sauce
Mix all ingredients thoroughly and toss with the salad.
Garbanzo Frito
1 tblsp oil
1 packet of Sason Golla
1/2 an onion, minced
1/2 a chorizo
3 cloves minced garlic
1/2 cup white wine
1/2 cup chopped ham
1 (8oz) can tomato sauce
2 cans garbanzo beans
Saute the onion & garlic in the oil till tender. Add chorizo and brown. Add ham & brown. Add wine, tomato sauce, and beans. With a potato masher, smash 1/2 the beans and heat through. Serve with bread!
Artichoke Dip
1 1/2 cups mayonnaise
2 small cans diced green chiles
1 1/2 cups grated Parmesan cheese
1 tblsp lime juice
2 (14oz) cans artichokes
1 tsp dill
Drain artichoke hearts & smash them! Mix in everything else & bake at 450 degrees until browned. Serve with toasted baguette slices.
Cilantro Dressing
2 cloves garlic
1 jalapeno chile
1/2 cup cilantro
3/4 cup mayonnaise
1/3 cup parsley
1 tblsp olive oil
1 tblsp lemon juice
1/2 cup sour cream
Put garlic & jalapeno in a food processor and process until finely chopped. Add cilantro & parsley and process until finely chopped. Add lime juice & olive oil & process until blended, scraping sides several times. Add mayo & sour cream & process until blended. Chill & serve with rotisserie chicken!
Mashed Sweet Potatoes
4 tblsp butter
2 lbs sweet potatoes
3 tblsp heavy cream
1 tsp sugar
Combine ingredients in a large pot. Cook covered over low heat until potatoes are tender—about 35-40 minutes. Take off heat and add one more tblsp of cream, then mash with a potato masher. So simple & perfect!
Corn Pudding
4 tblsp butter
1/4 cup flour
3/4 cup chopped onions
1/4 cup chopped poblano chile
2 tsp minced garlic
4 cups corn kernels
2 tsp fresh thyme, chopped
1 1/4 tsp salt
1/8 tsp cayenne
1/2 cup cornmeal
4 eggs
2 cups heavy cream
1 tblsp sugar
1/2 tsp ground pepper
1 cup grated Havarti cheese
4 strips bacon, cooked & crumbled
1/2 cup sliced green onions
Preheat oven to 350 degrees. Grease a 2-quart baking dish & set aside. In a saucepan, melt the butter over medium heat. Saute the onions & poblano chile. Add the garlic & cook until tender. Add in corn, thyme, salt & cayenne and stir. Add the flour & cook for 2 minutes. Remove from heat.
In a large bowl, whisk eggs, cream, sugar, thyme, and pepper until frothy. Put 1/2 the corn mixture in a food processor with a little of the egg mix and blend until smooth. Add this with the other 1/2 of the corn mix, grated cheese, crumbled bacon, cornmeal & green onions and whisk. Pour into a 9 x 13" pan and bake until set, about 50 min to 1 hour. Let rest 10 minutes before serving.
Black Beans
2 cups black beans
10 cups water
1 ham hock
1/4 cup olive oil
1/2 cup white wine
1 tblsp dry mustard
Knorr seasoning to taste
4 cloves minced garlic
1/2 cup minced bell pepper
1 cup minced onion
2 bay leaves
Soak black beans in a pot with water overnight or for at least 4 hours. Put in one ham hock and bring to a boil. Simmer until beans are tender—about 3 hours.
Once beans are tender, puree 1/2 the beans and return to the pot. Saute garlic, bell pepper, and onion in olive oil until translucent. Add to beans along with remaining ingredients. Tip: mix the dry mustard with a little water so that it doesn’t clump up in the soup. Simmer for another hour or so and season to taste with Knorr.
Stuffing
Turkey thigh & neck
3 chopped onions
6 chopped celery sticks
4 Italian sausages
2-3 beaten eggs
2 cups chopped apples
1 lb chopped mushrooms
1 1/2 cup chopped dried apricots
2 roasted peppers
2 bags of stuffing mix
8 oz cream cheese
1 cup walnuts or almonds
Thoroughly brown sausage. Add onions & celery. Meanwhile, boil the turkey in plenty of water to make broth for the stuffing. Once cooked, cool and shred the meat. Add mushrooms to onions & celery. Then add apricots & chopped roasted peppers, as well as shredded turkey. Add stuffing mix and then slowly add broth until moist throughout. Mix 3 eggs with cream cheese and then mix into the pan. Lastly, add in apple & walnuts or almonds. It actually tastes better if you make it ahead and heat in the oven for 1 hour before serving.
Corn Bread
1/2 cup butter
1/2 cup sugar
4 eggs
14 oz creamed corn
1/4 tsp salt
1 cup flour
1 cup cornmeal
4 tsp baking powder
Cream butter & sugar. Add eggs one at a time. Sift dry ingredients and add alternately with the creamed corn. Pour into muffin tins and bake for 15 minutes. Take them out and sprinkle crumble on top, then bake for another 10 minutes.
Rosemary Crumble
1/2 cup flour
1/8 cup white sugar
1/4 cup oats
1/4 cup butter
1/4 cup brown sugar
2 tblsp chopped rosemary
Blend together with a pastry cutter or fork.
Spinach Soufflé
1/2 cup butter
1/2 cup flour
3 cups scalded milk
1/4 tsp cayenne
1/4 tsp nutmeg
1/2 tsp salt & 1/4 tsp pepper
12 egg yolks
1 1/2 cups grated cheddar
3/4 cup grated parmesan
12 oz frozen spinach, defrosted & squeezed dry
12 egg whites
1/8 tsp cream of tartar
Preheat oven to 400 degrees. Butter a 9 x 13" pan and sprinkle with some parmesan. Melt butter in a saucepan and stir in flour, cooking for about 3 minutes. Slowly stir in milk, nutmeg, cayenne, salt & pepper until you make a nice roux. Take off heat and whisk in egg yolks one at a time. Stir in the cheddar and 1/2 cup parmesan. Mix in spinach.
In a separate bowl, whip the egg whites & cream of tartar until stiff peaks form. Whisk in 1/4 of the egg whites into the cheese mix to lighten, then fold in the rest of the egg whites. Pour into the buttered pan and bake at 375 degrees for 30 minutes until puffed & browned.
Texas Rice
2 cups water
1 tblsp butter
1 tblsp Knorr seasoning
1 cup rice
4 oz green chiles
8 oz Monterey Jack cheese
2 cups sour cream
Bring water to boil. Add butter & Knorr seasoning. Add rice and bring back to boil. Lower heat and simmer rice for 25 minutes. Let cool before assembling casserole. Take 1/2 the rice and press down into the bottom of a 9 x 13" pan. Spread 1/2 the sour cream over the rice. Then spread 1/2 the green chiles and sprinkle 1/2 the cheese. Press the remaining 1/2 of the rice into the pan. Spread the other 1/2 of sour cream & then the other 1/2 of green chiles and sprinkle the other 1/2 of cheese. Bake at 350 degrees till cheese melts and heated through.
Eggplant in Spicy Hoisin Sauce
1/4 cup oil
8 small eggplants, cubed
8 garlic cloves, sliced
1/2 cup basil
1 cup chicken broth
5 tblsp hoisin sauce
2 tblsp soy sauce
2 tblsp chili sauce
1 tsp sesame oil
1 tsp cornstarch
Heat oil on high and add cubed eggplant. Stir fry 5 minutes. Remove eggplant. Add a little more oil and add garlic & basil and stir fry 10 seconds. Return eggplant to pan. Mix remaining ingredients in a cup and pour into pan. Cook for a few minutes till sauce thickens. If you like, you can stir fry a little chicken breast separately and add it into the pan with the eggplant.
Pad Thai
4 tblsp oil
1 tsp minced garlic
1/2 cup sliced pork
1/2 cup whole shrimp
1/4 lb rice noodles
2 large eggs
5 tblsp Pad Thai sauce
2 tblsp ground peanuts
1/2 cup sliced green onions
2 cups bean sprouts
Ground chile
Chopped peanuts
Soak rice noodles in cold water for 60 minutes. Heat oil & stir fry garlic. Add meat and shrimp and stir fry till cooked. Remove from pan. Add noodles and a little water to keep them from sticking. Add Pad Thai Sauce. Return meat & shrimp. Push everything to the side of the pan and then add a little oil on the other side where you will cook the eggs. Then mix everything together. Serve with ground chile, peanuts, green onions, bean sprouts, and lime wedges.
Pad Thai Sauce
1 cup tamarind juice
1 cup palm sugar
1 cup water
1/2 cup fish sauce
2 tsp salt
Boil all ingredients for 1/2 hour.
Chicken Tikka Masala
3/4 tsp cumin
3/4 tsp coriander
1/2 tsp cayenne
1 1/2 tsp salt
2 lbs chicken thighs
1 cup plain yoghurt
2 tblsp oil
2 cloves garlic, minced
1 tblsp grated ginger
Combine spices in a bowl & sprinkle both sides of the chicken. Refrigerate for 1 hour. Whisk yoghurt, oil, garlic & ginger. Dip chicken in yoghurt mixture & grill. Let chicken cool & cut into cubes.
Masala Sauce
3 tblsp oil
1 onion, finely diced
2 tsp grated ginger
1 serrano chile, minced
2 garlic cloves, minced
1 tblsp tomato paste
1 tblsp garam masala
1 (20 oz) can crushed tomatoes
2 tsp sugar
1/2 tsp salt
2/3 cup coconut milk
1/4 cup cilantro leaves
Saute onion in oil until golden, about 10 min. Add garlic, ginger, chile & saute for a few minutes. Add tomato paste & garam masala and saute for a few more minutes. Add crushed tomatoes, sugar & salt. Simmer for 2.5 hours, stirring occasionally. Add coconut milk and chicken. Serve with cilantro.
Garam Masala Spice
2 tsp coriander
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp black pepper
Chicken Paprika
1/4 cup butter
1 tblsp paprika
8-10 chicken thighs
1 large onion, chopped
1 cup water
1 1/2 cups sour cream
2 tblsp flour
Heat butter in a large skillet over medium heat. Add skinned chicken pieces and brown. Remove chicken from pan & drain off all but 2 tblsp fat. Add onion & saute. Add 1/4 cup water to skillet and cook until onion is tender. Puree onion in a food processor and return to skillet. Add paprika. Add chicken and toss to coat with paprika mixture. Add 1 cup water, cover & simmer for 30 min. Add more water to make sure there’s at least 1 cup liquid. Add flour to sour cream and mix well. Remove chicken and gradually add sour cream to hot chicken liquid. Heat through and season to taste with salt & white pepper. Shred cooled chicken and mix with sauce. Serve over cooked noodles.
Chicken Jambalaya
1/8 cup oil
8 chicken thighs
1/2 cup minced onion
1/2 cup minced green pepper
1/4 cup minced carrots
1/3 cup minced celery
1 clove minced garlic
2 Italian sausages
2 cups white rice
4 cups chicken broth
2 tblsp Knorr seasoning
8 oz tomato sauce
Heat oil in a large pot. Cook chicken over medium heat, turning frequently until browned. Remove chicken and set aside. Add onion, green pepper, carrots, celery & garlic. Cook until vegetables are translucent but not brown. Saute sausage in the pot. Stir in rice & saute. Add tomato sauce, then chicken stock and Knorr seasoning. Return chicken and cook for about 40 minutes.
Gumbo
6 boneless chicken thighs
Salt & pepper
1 large onion, chopped
8 garlic cloves, minced
1 bell pepper, chopped
3 stalks celery, chopped
1 lb smoked sausage, sliced
1/4 cup oil
1/2 cup flour
5 tblsp butter
1/4 cup Worcestershire sauce
Paprika & cayenne
Knorr seasoning to taste
Oregano
3 bay leaves
2 cans diced tomatoes
5 green onions, sliced
Flat-leaf parsley
Cooked rice
Season chicken with salt, pepper, paprika & cayenne. Heat oil in a heavy pan & cook sausage till browned. Remove sausage. Brown chicken & remove. Add 2 tblsp butter & flour and cook over medium heat until browned – about 10 min, making a deep brown roux. Let cool & then heat up again. Add 3 tblsp of butter, then add onion, garlic, pepper & celery. Cook for 10 min. Add 4 cups of hot water (or chicken broth), Worcestershire & Knorr seasoning. Add chicken, sausage, oregano & bay leaves. Reduce to a simmer and cook for 1 hr. Add tomatoes and cook another 2 hrs. Serve over cooked rice and garnish with green onions & parsley.
Honey Curry Chicken
1/4 cup mustard
1/2 cup honey
1 tsp salt
1 tsp curry powder
3 tblsp melted butter
2-3 lbs chicken thighs
Heat oven to 350 degrees. Add mustard, honey, curry & salt to melted butter in the pan you’ll be cooking the meal. Mix thoroughly. Roll chicken in mixture and bake for about one hour. Turn chicken halfway through cooking and baste occasionally.
Tinga
2 Chicken ½ breasts
1 lb chorizo
3 large onions, thinly sliced
3 (14oz) cans diced tomatoes
Knorr seasoning
Chopped chipotle
Tostadas
Sour cream
Shredded lettuce
Crumbled queso fresco
Boil chicken breasts until cooked. Cool & shred meat. Cook chorizo in a large pot until browned & crumbly. Add onions & cook for about 10 minutes. Add tomatoes & chopped chipotle. Cook until mixture is soupy & tomatoes are really soft & mushy, at least 2-3 hours. Season to taste with Knorr & pepper. Add shredded chicken. Spread mix on tostada. Spread some sour cream on top of that and sprinkle with lettuce & crumbled cheese.
Julienned Chicken Sandwiches
4 chicken breast halves
½ bunch celery, minced
½ bunch green onion, minced
1 bunch fresh tarragon
¾ cup mayo
½ cup yogurt
½ cup raisins, chopped
½ tsp salt
½ tsp white pepper
In an oven-proof pan, place chicken breasts with ½ cup water on the bottom and take ½ the bunch of tarragon on top. Cover and bake at 350 degrees for about 45 minutes or until chicken cooks through. Let cool and then chop chicken into small cubes. Meanwhile, mix mayonnaise & yogurt and then mix in salt & white pepper, then celery, green onion, and raisins. Chop the rest of the tarragon and mix in as well. Use this filling on your favorite bread!
Chicken Picatta
4 boneless chicken breasts
2 tblsp flour
1 tblsp parmesan cheese
2 tblsp oil
1 cup chicken broth
⅓ cup capers
2 tblsp butter
3 tblsp lemon juice
8 tblsp white wine
4 tblsp parsley
1 cup diced sundried tomatoes
Flatten chicken breasts. Mix flour, cheese, and a pinch of pepper. Coat the chicken with flour. Brown breasts in oil and then remove from the pan. Melt the butter in the pan and then sauté sundried tomatoes. Add chicken broth, wine, lemon juice, capers & parsley. Return chicken and cook through for another 3-4 minutes.
Clams
6 cloves garlic, minced
1 ½ cups clam juice
½ cup white wine
¼ cup lemon juice
Basil
Red chili flakes
2 tblsp butter
4 tblsp marinara sauce
Clams
Sauté garlic in 1 tblsp oil. Then add clam juice, basil & chili flakes as well as clams and steam till they open. Then add wine, lemon, butter, and marinara sauce and cook through for 3 minutes. Serve with crusty bread!
Shrimp Pasta
1 lb shrimp
½ onion, chopped
1 ½ cup marinara sauce
6 garlic cloves, sliced
1 cup chicken broth
1 bell pepper, thinly sliced
½ cup white wine
¼ cup cream
Grated parmesan cheese
Fresh basil
Red pepper flakes
Sauté veggies in olive oil. Add wine & broth and cook for 5 minutes. Add pasta sauce & red pepper flakes. Cook for 10 minutes. Add shrimp and cook for another 10 minutes. At the end, add cream, parmesan, & basil. Cook 5 more minutes and serve over your favorite pasta.
Tequila Shrimp
2 tblsp butter
½ cup tequila
3 tblsp lime juice
1 ½ cups ½ & ½
1 lb shrimp
1 cup chopped tomatoes
½ cup chopped shallots
4 chopped garlic cloves
½ a serrano chile, chopped
Chopped parsley
¼ cup grated parmesan
Sauté shallots, garlic & chile in butter. Add shrimp & sauté. Remove shrimp. Add tequila & lime juice and reduce down a bit. Then add tomatoes and ½ & ½. Add back shrimp, as well as parsley & parmesan. Serve over your favorite pasta.
Chili Colorado
6 oz dried New Mexico chiles
3 oz dried guajillo chiles
12 cups boiling water
1 cup chopped onion
9 chopped garlic cloves
6 tblsp oil
5 tsp cumin
3 tsp oregano
3 tblsp flour
3 tblsp kosher salt
4 tsp vinegar
3 tsp sugar
4 lbs of roasting meat (pork shoulder or beef)
Rinse chiles & split open, discarding stems & seeds. Roast chiles skin side up about 30 seconds (careful not to burn). Put chiles in a bowl & cover with boiling water. Soak for about 15 min. Puree chiles with enough liquid to puree. Put through a sieve. In a deep pot, sauté onion & garlic in oil and then add cumin & oregano. Add flour & cook a few more minutes. Whisk in pureed chile and the remaining liquid from soaking the chiles and simmer partially covered for 30 minutes. Then add salt, vinegar & sugar. Split this into 2 servings & freeze 1/2. Add roasting meat into chile mixture and simmer for about 4 hours till meat falls apart.
Pork Loin
3 1/2 – 4 lb pork tenderloin
8 large garlic cloves
1 tblsp fresh rosemary
1 tblsp fresh sage
1 tblsp fresh thyme
2 tblsp kosher salt
2 tsp black pepper
Olive oil
Sear pork loin in 2 tblsp oil. In a food processor, mix garlic, rosemary, sage & thyme. Add enough oil to make spreadable. Season with salt & pepper. Apply spread to seared pork. Place in roasting pan & roast in oven at 400 degrees for 20-25 min till meat thermometer reads 140 degrees. Let rest 10 minutes before carving & serve with raspberry glaze.
Raspberry Glaze
1 tblsp oil
2 tsp chopped cilantro
1/2 cup diced onion
2 pints raspberries
2 tsp minced garlic
1/2 cup raspberry vinegar
3/4 cup sugar
1/2 tsp salt
Heat oil & sauté onions & garlic. Add chipotle & cook 1 min. Add raspberries & cook 3 minutes. Add vinegar & stir to deglaze pan. Add sugar & salt & bring to a boil. Reduce heat & cook till reduced by 1/2. Remove from heat & strain through a sieve. Add 1 tblsp butter.
Lamb Shank
4 lamb shanks
2 1/2 cups red wine
1 tsp each kosher salt & pepper
28 oz can crushed tomatoes
2 tblsp olive oil
2 tblsp tomato paste
1 finely diced onion
3 minced garlic cloves
1 cup finely diced carrot
1 cup finely diced celery
2 cups chicken stock
5 sprigs thyme
2 dry bay leaves
Preheat oven to 350 degrees. Season the shanks with salt & pepper. Heat the olive oil in a heavy pot and sear the shanks until brown all over. Remove the lamb and drain off excess fat, leaving 1 tblsp. Turn down the heat and sauté onion, garlic, carrot & celery until onion is translucent. Add the red wine, chicken stock, crushed tomatoes & tomato paste along with thyme & bay leaves. Stir to combine. Add the shanks. Bring the liquid to a simmer. Cover the pot & cook in oven for 2 hours. Uncover and cook for another hour. Pick out the thyme and bay leaves. Take out the lamb shank. Strain the sauce through a sieve and put back in pot along with lamb shanks. Serve over mashed potato or polenta.
Ribs
4 tblsp cumin
2 tblsp chili powder
2 tblsp dry mustard
2 tblsp kosher salt
3 tsp cayenne
3 tsp cardamom
3 tsp cinnamon
2 racks of pork spare ribs
Mix dry ingredients to make rub. Rub on both sides of the ribs. Put a small amount of water in the bottom of a pan big enough to hold the ribs. Cover pan with foil and bake in a 300-degree oven for 6.5 hours, basting occasionally.
BBQ Sauce
1 tblsp oil
2 bunches green onions, chopped
2 cups chopped onion
1 1/2 cups chopped garlic
1 large pasilla chile, chopped
1/2 cup whole grain mustard
1 cup water
1/2 cup Worcestershire sauce
2 cups brown sugar
1 cup cider vinegar
1 cup ketchup
1/2 cup apple juice
1 cup tomato paste
1 tblsp cumin
1 1/2 cups whiskey
Heat oil and sauté the next 4 ingredients till tender. Mix in everything else. Simmer till reduced to 7 cups. Season with salt & pepper. Cool and then puree!
Chili
2.5 lbs chuck roast, cubed
1 lb chorizo
1 diced onion, chopped
4 cloves garlic, minced
4 tblsp cumin
1 1/2 tblsp chili powder
2 tblsp flour
3 cups beef broth
1/2 cup brewed coffee
1/2 cup red wine
4 cups cooked pinto beans
2 (14oz) cans diced tomatoes
1 small can "Las Palmas" chili sauce
Dredge beef cubes in flour & brown in oil. Remove and then add chorizo in the pot. Then add the onion and garlic and cook for a few minutes. Take the scraps from cutting the beef and boil in water to make the broth. Then sprinkle the cumin, chili powder, and flour into the chorizo/onion mixture. Stir well. Then add the remaining ingredients. Cook on low setting for 6 hours, stirring once in a while. It tastes better the next day.
Chocolate Cake
1 pkg Devil’s food cake mix
⅓ cup brown sugar
3 eggs
½ cup warm water
½ cup oil
1 cup melted chocolate chips
1 cup sour cream
Combine all ingredients except melted chocolate chips. Mix until well blended and then mix in melted chocolate. Pour into two 9” pans & bake at 325 degrees for 40 minutes.
Fudge Frosting
4 cups mini marshmallows
⅔ cup evaporated milk
¼ cup butter
1 ½ cups sugar
¼ tsp salt
2 cups chocolate chips
1 tsp vanilla
Combine everything but the chocolate chips in a heavy saucepan. Cook & stir till the mixture comes to a full boil. Lower heat and stir constantly to prevent sticking & burning. Cook for 10 minutes till golden color. Remove from heat and add chocolate chips. Mix well and frost cake before frosting gets hard. If frosting gets too hard to work with, heat up and add more evaporated milk.
Figgy Pudding
½ cup butter
1 cup sugar
1 cup flour
1 cup dried figs (soaked overnight)
3 tsp brandy
2 tsp baking soda (mixed in 2 tsp warm water)
½ tsp vanilla
½ tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
½ cup walnuts
1 cup golden raisins
Cream butter & sugar. Mix fig, brandy, eggs & baking soda. Mix spices into flour and add ½ cup at a time, alternating with the fig mix. Mix in walnuts and raisins. Butter a 2-quart pudding mold, including the lid, and spoon in the batter. Put the lid on tightly. Put the mold in a bigger pot filled with water to come halfway up the side of the mold. Cover the pot & let simmer for 2 hours, making sure you keep the water halfway up the sides. Let cool 1-2 hours and then unmold. Serve with hard sauce.
Hard Sauce
½ cup butter
1 cup powdered sugar
1 tsp brandy
Cream butter & sugar, then beat in brandy.
French Toast
1 loaf soft French bread (sliced diagonally 1 1/2" thick)
4 cups whipping cream
10 eggs
A pinch of salt
¾ cup orange juice
2 tblsp vanilla
½ cup sugar
2 tblsp orange flavoring
Combine liquid ingredients. Pour over bread slices in a pan. Cover & refrigerate at least 1 hr. Remove bread & save liquid for more bread (will only last a couple days). Spread butter on a flat grill. Grill bread till golden brown and then bake at 450 degrees for 6-7 minutes or until it puffs up like a souffle. Dust with powdered sugar & serve immediately!
Chocolate Chip Cookies
2 cups butter
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups ground oatmeal
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 cups chocolate chips
8 oz grated chocolate
Cream butter & sugar (a stand mixer is best). Add eggs one at a time. Add vanilla. In a separate bowl mix flour, oatmeal, salt, baking powder, baking soda & grated chocolate. Slowly add to creamed mixture. Take out of stand mixer and mix in chocolate chips! Roll dough into golf ball size balls. Place on cookie sheet and bake at 325 degrees for approximately 12 minutes. Remember the trick is to not overbake the cookies.
Cookie Variations
Vanilla Macadamia:
Add 1 ½ cups coconut to flour/oatmeal mix and don’t use ground chocolate. Use 2 cups of chopped macadamia nuts and 4 cups of vanilla chips instead of chocolate chips.
Oatmeal:
Don’t grind the oatmeal. Add 2 tblsp of cinnamon to flour mixture and don’t use ground chocolate. Put in 3 cups of raisins and 3 cups of chopped walnuts instead of chocolate chips.
Peanut Butter:
Add 1 cup of peanut butter to creamed butter & sugar mix. Don’t put ground chocolate in flour mix. Use 4 cups of peanut butter chips instead of chocolate chips.
Tiramisu
8 egg yolks
1 ½ cup powdered sugar
½ cup sweet marsala wine
16 oz mascarpone cheese
3 cups whipping cream
1 cup sugar
20 lady fingers
½ cup strong coffee
Cocoa powder
Beat egg yolks, powdered sugar & marsala wine with a whisk in a double boiler over simmering water. Whisk constantly until slightly thickened. Be careful because if you don’t whisk, you’ll end up with scrambled eggs. Take off heat and whisk in mascarpone cheese until well incorporated and let cool. Beat whipping cream with sugar till stiff. Fold into egg mixture.
Place ⅓ of filling on bottom of deep 9 x 13 pan and dust with cocoa powder. Dip lady fingers in coffee till moistened slightly and place a layer of lady fingers on top. Now spread the other ⅓ of filling and dust with cocoa powder and then the other ½ of soaked lady fingers. Finally, spread the last ⅓ of filling and dust with cocoa powder.
Rice Pudding
1 cup pearl rice
Peel of a lemon
8 cups whole milk
2 sticks of cinnamon
1 can condensed milk
1 tblsp vanilla
1 cup sugar
In a large soup pot, place rice, lemon peel & cinnamon sticks and put enough water to barely cover the rice. Cook until water is absorbed. Add remaining ingredients & cook over medium heat. Stir continuously until it thickens to about the consistency of thick clam chowder. Pour into a serving bowl and sprinkle with ground cinnamon. Refrigerate and serve cold.
Carrot Cake
4 cups flour
2 tsp baking powder
5 eggs
2 tsp baking soda
3 cups sugar
1 tblsp cinnamon
2 cups oil
1 tsp salt
6 cups shredded carrots
2 cups crushed pineapple
1 ½ cups chopped walnuts
1 ½ cups raisins
Mix flour, baking powder, baking soda, salt & cinnamon. Beat eggs & then beat in sugar, oil, and vanilla until fluffy. Mix in flour mixture. Then mix in carrots, pineapple, and nuts. Pour into three 9” pans. Bake at 325 degrees for 45 minutes. Cool and frost.
Cream Cheese Frosting
2 (8oz) bars of cream cheese
2 tsp vanilla
¾ cup butter
5 cups powdered sugar
Cream cream cheese, vanilla, and butter until light & fluffy. Add powdered sugar a little at a time until well blended.
Dutch Apple Pie
9 cups peeled & sliced apples
¾ cup brown sugar
½ cup sugar
⅓ cup flour
½ tsp cinnamon
½ tsp nutmeg
⅓ tsp salt
1 ½ tblsp lemon juice
1 ½ tsp vanilla
6 tblsp cream
6 tblsp triple sec
6 tblsp butter
Sprinkle apples with lemon juice and let sit for 10 minutes. Combine dry ingredients & add apples and toss to mix. Add vanilla, cream & triple sec. Melt butter in a heavy skillet. Add apple mix & cook 10 minutes to soften apples. Add ½ to 1 cup water as needed to get desired thickness. Pour into pie shell and top with crumble. Bake at 350 degrees for about 45 minutes.
Pie Shell
3 cups flour
1 cup + 1 tblsp butter-flavored Crisco
1 tsp salt
1 tsp sugar
⅓ cup ice water
1 tblsp vinegar
1 beaten egg
Chill all ingredients. Combine flour, salt & sugar. Cut in shortening. Mix water, vinegar & egg. Add 1 tblsp of mix at a time into the flour mixture. Form dough, roll out, and then put in a deep-dish pie pan. Refrigerate for an hour or so. Line with parchment paper and fill with beans or pie weights. Bake at 350 degrees till edges are golden—about 15-20 minutes.
Crumble Topping
1 cup flour
½ cup oats
½ cup brown sugar
¼ cup white sugar
¾ tsp nutmeg
1 tsp cinnamon
¼ tsp vanilla
½ cup butter
Mix ingredients with a pastry cutter. If available, try substituting ¼ cup butter with ¼ cup bacon fat for extra flavor.
Cheesecake
1 ½ pkg graham crackers
¼ cup melted butter
1 ⅓ cups sugar
5 eggs
4 (8 oz) bars cream cheese
Grind crackers in a food processor. Mix in butter until all crumbs are moist. Press crumbs on the bottom of a 10” springform pan. Beat cream cheese and sugar for a minute or two. Add eggs one at a time and scrape sides until smooth. Pour into pan. Bake at 285 degrees for 50 minutes. Turn off oven and slide a knife around the edge and then let rest in the oven for 45 minutes. Let it cool for 2 hours. Spread sour cream mix over top and bake another 5 minutes. Refrigerate overnight.
Sour Cream Mix
2 cups sour cream
⅓ cup sugar
Blend sour cream and sugar until smooth. Spread over cheesecake before final baking.
Flan
1 can evaporated milk
1 can condensed milk
Fill evaporated milk can with water
7 eggs (3 yolks & 4 whole)
1 tblsp vanilla
1 cup sugar
Pinch of salt
Before beginning flan, place a pan big enough to set a 10” cake pan inside and fill with enough water to cover sides of cake pan. Heat in oven at 350 degrees. In the 10” cake pan, heat 1 cup sugar over a flame until it melts, covering all sides of the pan—let cool. Mix all other ingredients in a blender and liquefy in two batches. Pour into caramelized pan. Bake in the oven for 2 hours, then cool and refrigerate overnight.
Tres Leches Cake
1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup sugar
⅓ cup milk
1 tsp vanilla extract
5 large eggs, separated
Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan. Sift the flour, baking powder, and salt. Separate the eggs. Beat the egg yolks with ¾ cup sugar on high until pale yellow. Pour the egg mix into the flour mix and stir gently to combine. Beat the egg whites until soft peaks form. Then add ¼ cup sugar and beat until stiff. Fold into batter very gently. Pour into the pan and bake for 35 minutes. Pierce the surface of the cake with a bamboo skewer all over. Drizzle leche mix over cake and let it sit to absorb. Spread whipped cream over the top and refrigerate for at least 4 hours.
Leche Mix
1 cup heavy cream
1 (14 oz) can condensed milk
1 (12 oz) can evaporated milk
Mix all ingredients thoroughly and drizzle over the cake after baking.
Rum Cake
1 pkg yellow cake mix
1 pkg yellow pudding mix
½ cup water
½ cup oil
½ cup chopped pecans
4 eggs
¾ cup rum
Crumble nuts onto the bottom of a greased bundt pan. Combine cake mix, pudding mix, rum, water, oil & eggs and pour into pan. Bake at 325 degrees for 50 minutes. Pour hot glaze over hot cake.
Hot Glaze
1 ¼ cup sugar
¾ cup butter
½ cup rum
¼ cup water
Bring to a boil for a few minutes. Pour over the hot cake immediately.
Chocolate Mousse
8 oz semisweet chocolate
4 tblsp butter
3 cups whipping cream
1 cup sugar
4 large eggs
¼ cup Grand Marnier
¼ cup sugar
1 tblsp gelatin powder
3 tbsp cream
In a double boiler, melt the chocolate and butter. Once melted, add 3 tbsp cream. Add egg yolks one at a time and then Grand Marnier. Remove from heat and then add dissolved gelatin (mix gelatin in 2 tbsp water and dissolve over a double boiler). Let mixture cool. Whip the cream and sugar until fluffy and fold into cooled chocolate mixture.
White Chocolate Mousse
Use 8 oz of white chocolate instead of regular chocolate.
Lemon Mousse
Use 8 oz of white chocolate instead of regular chocolate and ¼ cup lemon juice along with some lemon rind at the same time you add Grand Marnier.
Lemon Bars
9 eggs
4 1/2 cups sugar
3 tblsp lemon zest
1 1/2 cup lemon juice
1 1/2 cup flour
Powdered sugar
Whisk eggs, sugar, lemon zest, lemon juice, and flour. Pour over crust and bake at 350 degrees for about 30 minutes. Let cool to room temperature and dust with powdered sugar.
Lemon Bar Crust
1 cup butter
½ cup sugar
2 cups flour
Cream butter & sugar, then slowly add flour. Press into a large cookie tray and bake for 15 minutes.
Banana Pudding
1 (14 oz) can condensed milk
1 1/2 cups ice-cold water
1 (3.4 oz) package instant vanilla pudding mix
3 cups heavy cream
1 (11 oz) box Nilla wafers
4 to 5 ripe bananas, sliced
In a stand mixer with a whisk, beat condensed milk and water on medium speed until well combined (about 1 minute). Add pudding mix and beat until smooth (about 2 minutes). Transfer mixture to a bowl, cover, and refrigerate until firm (at least 1 hour or overnight). In a stand mixer, whip heavy cream on medium speed for 1 minute until thickened, then increase speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. With the mixer running on low speed, add the pudding mixture one spoonful at a time. Mix until well blended and no streaks remain.
To assemble, use a wide glass bowl (4- to 5-quart capacity) or individual serving bowls. Reserve 4 to 5 cookies for garnish. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas. Repeat layering twice more, ending with pudding. Garnish with additional cookies or cookie crumbs. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Serve within 12 hours for best texture.
Caramel Slices
1 cup flour
1 cup coconut
1 cup brown sugar
10 tblsp melted butter
2 cans condensed milk
4 tblsp butter
4 tblsp corn syrup
1 1/2 cups chocolate chips
2 tblsp butter
Mix flour, coconut, brown sugar, and melted butter. Press into a 9 x 13 pan. Bake at 325 degrees for 15 minutes. Meanwhile, cook condensed milk, corn syrup, and butter in a saucepan for 15 minutes until golden brown, stirring constantly. Pour over baked flour mixture and cook for 10-15 minutes until golden brown and bubbly. Let cool for one hour. Melt chocolate chips & butter, then spread evenly over the top. Refrigerate to chill and cut into slices. Serve at room temperature.
Gingerbread Men Cookies
1/3 cup shortening
1 cup brown sugar
1 1/2 cups dark molasses
1/2 cup cold water
2 tsp baking soda dissolved in 3 tblsp water
7 cups flour
1 tsp salt
1 tsp allspice
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
Mix shortening, sugar, molasses, and water, then mix in the baking soda dissolved in water. Sift together the flour and all the spices. Add flour mixture one spoonful at a time until well incorporated. Chill the dough for a few hours before rolling out to 1/4″ thickness and cutting out your cookies. Bake at 350 degrees for 10-12 minutes.
