Green Goddess Salad

Ingredients:

  • Cooked shrimp
  • Avocado
  • Zucchini
  • Cherry tomatoes
  • Canned artichoke hearts, chopped
  • Celery chopped
  • Green Goddess Dressing

Directions:

  1. Combine first nine ingredients in proportion you want
  2. Dress with Green Goddess Dressing

 

 

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All Purpose Stir Fry Sauce

Ingredients:

  • 1/4 cup of soy sauce
  • 1/4 cup of water
  • 2 cloves of garlic
  • 1 Tbsp minced ginger
  • 1 Tsp  sesame oil
  • 2 Tbsp rice vinegar
  • 1 Tbsp sriracha sauce
  • 1 Tbsp sugar (or less according to taste)
  • 1 Tbsp corn starch

Directions:

  1. Mix ingredients together in container with lid
  2. Shake or stir just before using
  3. Add desired amount to stir fry at the end of the cooking process
  4. Let thicken
  5. Add a little extra water to stir fry if it becomes to thick and serve

 

She-Crab Soup

 Ingredients

  • 1 lb. of Jumbo lump crabmeat
  • Nutmeg or mace
  • Whole milk
  • Heavy cream
  • Butter
  • Onion
  • Garlic
  • Celery
  • Worcestershire Sauce
  • Tabasco Sauce
  • Salt and pepper
  • Cream sherry

Directions

  1. Dice vegetables and saute in butter until translucent
  2. Season with nutmeg to taste
  3. Heat milk
  4. Pick through crabmeat removing any stray bones or cartilege
  5. Add crabmeat and stir into vegetables
  6. Add hot milk
  7. Season with Worcestershire Sauce, salt, and pepper, and a dash of Tabasco Sauce
  8. Add cream and heat through but do not boil or soup my curdle
  9. Add sherry to taste
  10. Serve

 

 

 

Waldorf Salad

Ingredients:

  • Fuji apple
  • 2 stalks of celery
  • Handful of raisins
  • Handful of walnut halves
  • Splash of white balsamic vinegar
  • Freshly ground black pepper
  • Mayonnaise

Directions:

  1. Add first six ingredients to bowl and toss
  2. Add a dollop of mayonnaise and toss again
  3. Serve

Shrimp Pasta with Tomato, Kalamata Olives, and Goat Cheese

 

Ingredients

  • Penne or other pasta of your choice
  • Oil
  • Garlic
  • Onion
  • Tomato paste
  • Plum tomatoes
  • Kalamata olives
  • Orange slices quartered
  • Oregano
  • Salt and pepper
  • Shrimp
  • Goat cheese (feta)

Directions

  1. Bring large pot of water to boil, salt, and add pasta cooking until al dente. Drain
  2. In separate pot add oil, onion, and garlic and sauté until translucent
  3. Add freshly ground black pepper to taste
  4. Add a tablespoon of tomato paste and cook for a minute or so
  5. Grate plum tomatoes in food processor and add to onions/garlic
  6. Add Kalamata olives and orange
  7. Simmer for thirty minutes
  8. Season with oregano
  9. Add oil to pasta pot and sauté peeled, deveined shrimp with a sliced clove of garlic for a couple of minutes
  10. Return pasta to pot with shrimp and add tomato/Kalamata sauce
  11. Serve topping with crumbled goat cheese (or feta)

Greek Chicken with Penne

Ingredients

  • Cut up chicken (2 chicken breasts (or equivalent amount of thighs and drumsticks or combo)
  •  2 Tbsp Olive oil
  • 1 Diced small red onion
  • 4 garlic cloves, crushed and  sliced
  • Freshly ground black pepper
  • Salt
  • 1 – 2 Tbs[ tomato paste
  • 1/2 to 1 cup of vermouth or other dry white wine
  • 2 Tbsp red wine vinegar
  • 3 or 4 roma tomatoes grated in the food processor or on a box grater
  • 12 or  more kalamata olives
  • 3 Quartered orange slices approximately 1/4 inch thick with peel
  • Goat cheese
  • Oregano (Mediterranean or Mexican)
  • Penne

Diections

  1. Brown chicken in oil and set aside
  2. Saute red onion, and garlic
  3. Add  tomato paste and cook for another minute
  4. Season with salt and pepper
  5. Add tomato, vermouth, and red wine vinegar
  6. Add olives and orange
  7. Return chicken to pan and cook on low heat until done– about 30 minutes
  8. Add oregano
  9. Cook a few minutes and add crumbled goat cheese
  10. Cook penne until al dente
  11. When chicken is cooked through, remove it to a platter and add penne to the sauce left in pan cooking for a minute or so
  12. Crumble goat cheese over pasta and stir to tighten the sauce
  13. Serve

 

Cornbread

Ingredients:

  • 2 eggs lightly beaten
  • 4 Tbsp unsalted butter
  • 1 1/2 cups of milk
  • 1 cup of cornmeal
  • 1 1/2 cup of flour
  • 4 Tbsp of sugar
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt

Directions

  1. Preheat oven to 425 degrees
  2. Mix wet ingredients together
  3. Mix dry ingredients together
  4. Combine wet ingredients with dry ingredients
  5. Mix enough to get out dry clumps of dry ingredients but leaving batter lumpy
  6. Pour batter into a greased 8 inch cake pan
  7. Bake at 425 for about 25 minutes. Poke with a toothpick. If it comes out clean, the cornbread is done
  8. Let cool on a rack in the pan.
  9. Serve warm

 

Nuoc Cham

Ingredients:

  • 1 cup water
  • 1-2 cloves of minced garlic
  • Chile pepper, minced
  • 2 Tbs fish sauce
  • 1 Tbs sugar
  • Juice of 1 lime

Directions:

  1. Combine all ingredients and stir

Chicken Stuffed with Spinach and Fontina Cheese

Ingredients:

  • 2 chicken breasts
  • Spinach
  • Fontina cheese
  • Nutmeg
  • Garlic
  • Flour
  • Butter
  • Chicken broth
  • White wine
  • Lemon juice

Directions:

  1. Cook spinach in sauce pan with garlic and pinch of nutmeg (Water on washed spinach leaves is enough cooking liquid) until wilted down but still bright green
  2. Pound chicken breasts until almost doubled in size
  3. Add cubed Fontina to spinach and spread on flattened chicken breasts
  4. Roll up chicken breasts and secure with twine
  5. Slightly brown chicken breasts in skillet and then cover until done. Remove to platter.
  6. Make a rue in skillet cooking for a couple of minute to get rid of raw flour taste
  7. Add chicken stock and white wine
  8. Bring to a boil until sauce thickens
  9. Remove twine on chicken rolls, pour sauce over, and serve stuffed tomato and rice

Chinese Spareribs

Ingredients:

  • Spareribs
  • 5-4-3-2-1 Chinese Rub (See recipe this site)
  • Chinese Barbeque Sauce (See recipe this site)

Directions:

  1. Apply rub to ribs and  marinate for several hours or overnight
  2. Bake in foil covered roasting pan for several hours at 250 until almost done
  3. Remove from oven and baste with Chinese Barbeque Sauce
  4. Finish cooking in hotter oven or over the grill basting with sauce one or two more times until done being careful not to burn