1/2 C pineapple juice
3T teriyaki sauce (soy vay is *the* best!)
1T honey
3/4 t cornstarch
1/4t garlic powder
1/8t ground red pepper
2T seasoned breadcrumbs
halibut fillets
1T veg/olive oil
1. combine first 6 ingredients in a small bowl, whisk. set aside.
2. combine breadcrumbs & halibut in a ziploc bag. Seal & shake to coat. Set aside.
[Note: I have added macademia nuts to the breadcrumb mixture; 1. egg bath 2. dip in breadcrumb & macademia nuts = yum! yum! Rivals Pehoes]
3. Heat oil in pan, add filtets; Cook 4 minutes on each side (or until done).
4. Remove halibut from skillet, set aside & keep warm (oven)
5. Add teriyaki mix to skillet...bring to boil, cook 1 minute, stirring constantly.
6. Plate halibut, Pour sauce over halibut.
Serve w/ rice. Brown Jasmine is nice or "Near East" Rice Pilaf
Sunday, January 25, 2009
Artichoke Dip by B. Herrick
1 jar (6 oz) marinated artichoke hearts
2 Tbs canned diced green chiles
1/4 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese
1Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese.
2Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot.
2 Tbs canned diced green chiles
1/4 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese
1Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese.
2Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot.
Brigantine Spinach Salad
Given to me directly by the Chef @ Brigantine -so nice!
You'll need to adjust recipe to size b/c this is a BIG batch.
.5 bunch spinach leaves
1 oz bacon
1 egg, boiled and chopped
.5 tomatoes
1 cup sugar
4 tsp salt
4 tsp dry mustard
4 Tbs red onions, minced
1.33 Cups cider vinegar
1 quart olive oil
4 tsp poppy seeds
6 cups cottage cheese
1Salad: Spinach, bacon, egg, and 2 T of dressing (each salad)
2Dressing: sugar, salt, dry mustard, red onion, vinegar, oil, poppy seeds and cottage cheese.
3Tomotoes should be placed on top after dressing and salad are mixed.
You'll need to adjust recipe to size b/c this is a BIG batch.
.5 bunch spinach leaves
1 oz bacon
1 egg, boiled and chopped
.5 tomatoes
1 cup sugar
4 tsp salt
4 tsp dry mustard
4 Tbs red onions, minced
1.33 Cups cider vinegar
1 quart olive oil
4 tsp poppy seeds
6 cups cottage cheese
1Salad: Spinach, bacon, egg, and 2 T of dressing (each salad)
2Dressing: sugar, salt, dry mustard, red onion, vinegar, oil, poppy seeds and cottage cheese.
3Tomotoes should be placed on top after dressing and salad are mixed.
Avocado Salad
You can prepare the entire salad the night before except the fritos and dressing. You can make the dressing ahead of time, but beware that the avocado might turn a funky color - generally, not worth the risk & better fresh!
1 avocado
1/2 cup sour cream
1 clove garlic
1/4 tsp salt
1 Tbs lemon juice
1/2 cup salad oil or olive oil
1/2 tsp chili powder
3/4 lettuce head (just romaine is best)
1 small can of chopped black olives
3 green onions, chopped
1 cup crushed fritos
1/2-1 cup grated cheddar cheese
Dressing=avocado, sour cream, minced garlic, salt, lemon juice, oil and chili powder
Servings: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 15 minutes
1 avocado
1/2 cup sour cream
1 clove garlic
1/4 tsp salt
1 Tbs lemon juice
1/2 cup salad oil or olive oil
1/2 tsp chili powder
3/4 lettuce head (just romaine is best)
1 small can of chopped black olives
3 green onions, chopped
1 cup crushed fritos
1/2-1 cup grated cheddar cheese
Dressing=avocado, sour cream, minced garlic, salt, lemon juice, oil and chili powder
Servings: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 15 minutes
Thai Pasta & Chicken Salad
This is a "Cheesecake Factory" knock-off. Yum, Yum!
Cook and drain one box of linguini pasta noodles
While pasta is cooking, heat up the following ingredients in sauce pan until warm:
1/2C oil
1/4C sesame oil
3/4C honey
2/3C soy sauce
1t salt
1/4C peanut butter
1t crushed red pepper (ease down on this for children)
Slivered or powdered ginger to taste (opt'l)
Then grill 3-4 chicken breasts in skillet w/ 1/4 of sauce mixture.
Dice grilled chicken.
Add suace and chicken to pasta noodles.
Before serving! ADD:
1C chopped cilantro (opt'l but gives it that "thai" taste)
1C chopped peanuts
1C chopped green onions
1/4C sesame seeds
Cook and drain one box of linguini pasta noodles
While pasta is cooking, heat up the following ingredients in sauce pan until warm:
1/2C oil
1/4C sesame oil
3/4C honey
2/3C soy sauce
1t salt
1/4C peanut butter
1t crushed red pepper (ease down on this for children)
Slivered or powdered ginger to taste (opt'l)
Then grill 3-4 chicken breasts in skillet w/ 1/4 of sauce mixture.
Dice grilled chicken.
Add suace and chicken to pasta noodles.
Before serving! ADD:
1C chopped cilantro (opt'l but gives it that "thai" taste)
1C chopped peanuts
1C chopped green onions
1/4C sesame seeds
Mint Chocolate Chip Ice Cream Sticks
1 (1.75qt) box mint-chocolate chip ice cream
16 mint wafer candies like Nestle "after eight" thin mints
8 popsicle sticks
1. Fold down one long side of the box and cut the ice cream into squares that are the size of the candies.
2. Sanwich ice cream b/t two pieces of candy and press together gently.
3. Insert small wooden stick into the ice cream.
4. Freeze, covered, for about 1 hour to harden. Allow to soften a bit before eating.
16 mint wafer candies like Nestle "after eight" thin mints
8 popsicle sticks
1. Fold down one long side of the box and cut the ice cream into squares that are the size of the candies.
2. Sanwich ice cream b/t two pieces of candy and press together gently.
3. Insert small wooden stick into the ice cream.
4. Freeze, covered, for about 1 hour to harden. Allow to soften a bit before eating.
Teriyaki Marinade by. B. Robertson
1C olive oil
1C soy sauce
1C brown sugar
1/2 C vinegar
2T dry mustard
3-4 dashes of worch.
1/2 Onion, finely chopped
1 clove garlic, minced
1C soy sauce
1C brown sugar
1/2 C vinegar
2T dry mustard
3-4 dashes of worch.
1/2 Onion, finely chopped
1 clove garlic, minced
Mango Salsa
From a student @ PLNU - serves 4 as a snack.
Ideas: Serve w/ Chips or as a garnish w/ Fish or Chicken- yum!
1 med-hot red chili (fresno, jalapeno, anaheim poblano); roasted, skinned, seeded & sliced.
1/2- 1 serrano chili (red or green), sliced
1 med mango, peeled, stone removed and flesh finely diced
1/2 papaya, peeled, seeded and diced
juice of 2 limes
juice of 1 orange
2T, well-seasoned fish stock or light soy sauce
2 garlic cloves, chopped
2t granulated sugar
1 small red onion, finely diced
Either stir all ingredients together in a bowl OR puree in a food processor OR with a mortar and pestle; Final texture should be very coarse.
Store: Keep in air tight container in the fridge.
Ideas: Serve w/ Chips or as a garnish w/ Fish or Chicken- yum!
1 med-hot red chili (fresno, jalapeno, anaheim poblano); roasted, skinned, seeded & sliced.
1/2- 1 serrano chili (red or green), sliced
1 med mango, peeled, stone removed and flesh finely diced
1/2 papaya, peeled, seeded and diced
juice of 2 limes
juice of 1 orange
2T, well-seasoned fish stock or light soy sauce
2 garlic cloves, chopped
2t granulated sugar
1 small red onion, finely diced
Either stir all ingredients together in a bowl OR puree in a food processor OR with a mortar and pestle; Final texture should be very coarse.
Store: Keep in air tight container in the fridge.
Spaghetti Meat Sauce
I'm so bad about this....i usually just do it by looks & what is left in the fridge =) But here's my best "guestimate" and then you guess how much thicker/lighter you want it.
It's a great way to get my children to eat veggies & protein. Be prepared to bathe immediately afterwards.
1. Cook meat w/ onions & garlic until thoroughly cooked. drain. set aside.
2. Use same pan, on med/high heat - add olive oil and sautee veggies (except tomatoes) & add mushrooms midway through (use judgment, make them soft, slighly transluscent, *not* brown or they'll get bitter)
3. Add meat to veggies, stir for a minute. Add tomatoes, stir for a minute.
4. Add tomatoe sauce to mixture (you can add 1-2 T of red wine @ this point, optional, but remember - if you're not drinking it, don't cook w/ it); STIR; Bring to a *slight boil* (may need to "up" heat) then reduce to low heat and let it simmer - at least 15 minutes but you can simmer longer (45min- keep an eye on it though, you may need to add more sauce if it reduces too much).
5. Boil pasta, according to directions. Traditional spaghetti is best, but you can serve w/ penne or another "thick" pasta. Remember to add salt & olive oil to water. Drain, but Never rinse pasta. Once cooked, add pasta directly to sauce (stir & let it absorb).
[Tip: I usually start water boiling @ the point the meat is cooked..then continue making the sauce. That way it's all timed]
6. Serve. Top w/ Fresh Grated Parmesan. Enjoy!
NOTE: Use your best guestimate to the ratio of sauce vs. pasta - you may want to set aside a jar/container of the sauce and freeze (w/o pasta). It freezes *very* well.
It's a great way to get my children to eat veggies & protein. Be prepared to bathe immediately afterwards.
- 1 small onion, finely chopped (you can reduce if you're not an onion fan)
- 1 zucchini finely chopped or food processed
- 1 carrot or a handful of baby carrots, finely chopped or food processed
- 1T garlic, minced (I just use the jar of Christopher Ranch minced garlic & keep it in the fridge, so much easier than constantly buying it/mincing it - but for parmesan bread or bruschetta, it's always better to use *fresh* garlic - I've found that in sauces & risotto, it doesn't make a difference if it's fresh or refridge jarred.)
- 2 Cans of Chopped Tomatoes (used Organic S&W brand from Costco or any store).
- 1-2 Cans (to your liking; do a "visual" after 1 can) of Tomato Sauce
- 1/3 of Lawry's Spaghetti Seasoning packet (if you don't have this on hand - add a few dashes of basil, oregano & sugar)1-1.5lbs of ground meat (80/20)
- 2 sweet Italian sausage links (if you have them on hand, if not, you can make w/o)
- Pack of mushrooms (Crimini have the most flavor) - optional
- 1T olive oil
- Crushed black pepper & salt to taste.
- Parmesan Cheese, grated (garnish).
1. Cook meat w/ onions & garlic until thoroughly cooked. drain. set aside.
2. Use same pan, on med/high heat - add olive oil and sautee veggies (except tomatoes) & add mushrooms midway through (use judgment, make them soft, slighly transluscent, *not* brown or they'll get bitter)
3. Add meat to veggies, stir for a minute. Add tomatoes, stir for a minute.
4. Add tomatoe sauce to mixture (you can add 1-2 T of red wine @ this point, optional, but remember - if you're not drinking it, don't cook w/ it); STIR; Bring to a *slight boil* (may need to "up" heat) then reduce to low heat and let it simmer - at least 15 minutes but you can simmer longer (45min- keep an eye on it though, you may need to add more sauce if it reduces too much).
5. Boil pasta, according to directions. Traditional spaghetti is best, but you can serve w/ penne or another "thick" pasta. Remember to add salt & olive oil to water. Drain, but Never rinse pasta. Once cooked, add pasta directly to sauce (stir & let it absorb).
[Tip: I usually start water boiling @ the point the meat is cooked..then continue making the sauce. That way it's all timed]
6. Serve. Top w/ Fresh Grated Parmesan. Enjoy!
NOTE: Use your best guestimate to the ratio of sauce vs. pasta - you may want to set aside a jar/container of the sauce and freeze (w/o pasta). It freezes *very* well.
Easy Chocolate Croissants
1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips or chopped semisweet chocolate
Heat oven to 375° F.
Unroll the dough and separate it into 8 triangles.
Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup).
Bake until golden brown, 12 to 14 minutes.
Serve warm or at room temperature.
Yield: Makes 8 croissants
1/3 cup semisweet chocolate chips or chopped semisweet chocolate
Heat oven to 375° F.
Unroll the dough and separate it into 8 triangles.
Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup).
Bake until golden brown, 12 to 14 minutes.
Serve warm or at room temperature.
Yield: Makes 8 croissants
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