Tuesday, August 5, 2014
julienne 1 green bell pepper, 1 red bell pepper, 5 carrots
about 10 thin julienne slices of ginger
1 sliced yellow onion
1 can (rinsed & drained) bamboo shoots
1/3 cup corn starch
1 can coconut milk
1 cup chicken broth
EVOO to coat a large skillet
1/4 tsp red pepper flakes, 1/4 tsp garlic powder, 1/4 tsp dried thyme, 1/4 black pepper, 1/4 Asian 5 spice, 1/2 cayenne pepper, 1 tbls green curry, 1 tbls thai curry, salt to taste
Sprinkle the corn starch on the chicken breast and season well with salt and pepper.
Heat oil in a large skillet then add the vegetables, chicken and seasonings. Cook for 10 minutes then add the coconut milk and chicken broth. Mix well then add both the curry seasonings.
Cover and simmer on medium for 20 minutes. Serve over rice
Friday, June 27, 2014
Tuesday, June 24, 2014
Mix 1/2 cup plain Greek yogurt with 1 tbls of Tajin fruit seasoning or any other lime and chili seasoning mixture. Shake a little extra seasoning on top.
Honey Cinnamon Fruit Dip
Mix 1/2 cup plain Greek yogurt with 2 tbls of honey. Sprinkle the top with a few dashes of cinnamon.
Chocolate Hazelnut Fruit Dip
Mix 1/2 cup plain Greek yogurt with 2 tbls of chocolate hazelnut spread.
Cheesecake Fruit Dip
Mix 1/2 cup plain Greek yogurt, 2 tbls of whipped cream cheese, 1 tsp vanilla extract and 2 tbls of sugar. Sprinkle the top with graham crackers or granola.
Tuesday, May 6, 2014
1 cups sugar
1 cup fresh watermelon juice (blend then strain)
1/2 cup cucumber juice (blend then strain)
1 - 1/2 cups lemon juice
2 quarts water (8 cups)
*save some basil, cucumber and watermelon slices to garnish the glasses
Serve chilled and over ice
Tuesday, April 22, 2014
(The recipe for this cake is inside the Baker’s German Chocolate bars. I add my own touch to this recipe by baking the cake on flat cookie sheets and using a cookie cutter to cut the cake once it cools so that I can make 2 layer mini cakes.)
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
HEAT oven to 350°F.
COVER bottoms of 2 cookies sheets with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Coconut-Pecan Filling and Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans
BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and nuts; mix well. Cool to desired spreading consistency.
6 Hard boiled eggs
¼ cup miracle whip
2 tbls spicy Dijon mustard
1 tsp smoked paprika
1 tsp liquid smoke
1 tsp of seasoning all
Slices of smoked brisket to top eggs
Fresh chives to garnish
Slice eggs in half, remove the yolk and place it in a separate bowl. Add miracle whip, mustard, seasonings and liquid smoke to the egg yolks and beat with a hand mixer until it’s smooth. Place the yolk filling in a piping bag then add it to the halved egg whites. Top the mixture with the brisket, chives and an extra dusting of paprika.
Sunday, March 16, 2014
These are the best hush puppies ever! Try it with your next fish fry.
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1/4 cup flour
1/2 cup onion, finley chopped
2 tsp garlic powder
2 tbs parsley flakes
Preheat oil in deep fryer to 375°F.
Combine muffin mix, egg, milk, flour, garlic powder, parsley flakes and onion. Mix well. Drop by teaspoon into oil. Fry 4 minutes (2 minutes on each side) or until golden brown. Drain and serve.