January 19, 2011

Chicken 'N' Dumpling Soup

12-oz. pkg.Boneless chicken strips for stir-frying
1/8tsp. Salt
1/8tsp. Pepper
1 tbsp. Olive oil or cooking oil
2 tbsp. All-purpose flour
1/4 tsp. Dried marjoram crushed
14-1/2-oz. canChicken broth
1 C Water
1 med Onion, cut into wedges
1C Fresh green beans, trimmed and halved, if desired
1 C Purchased julienne or coarsely shredded carrots
2/3 C Packaged biscuit mix
1/3 C Yellow cornmeal
1/4 C Shredded cheddar cheese
1/2 C Milk


Season the chicken with salt and pepper.
In a large saucepan cook and stir the chicken in hot oil over medium-high heat about 2 minutes or until chicken is browned. Sprinkle flour and marjoram over chicken.

Stir in broth, water, onion, beans, and carrots. Bring mixture to boiling; reduce heat. Cover and simmer 5 minutes.

Meanwhile, for dumplings, in a medium mixing bowl stir together the biscuit mix, cornmeal, and cheese. Stir in the milk just until mixture is moistened.

Drop the batter onto the hot liquid, making 8 dumplings. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.

Transfer soup and dumplings to a deep serving platter or serving bowl. Makes 4 main-dish servings.

Tilapia with dill sauce

The dill plant is believed to have originated in central Asia and we can still find wild dill in West Asia and the Mediterranean region. Dill (Anethum graveolens) is a short-lived annual herb that has been used by humans for thousands of years. Dill was cultivated in present day Switzerland as early as the Neolithic age and ancient Egyptians placed twigs of dill in the tomb of Amenhotep II.
  • Butter for greasing
  • 4 (4 ounce) fillets tilapia
  • Salt to taste
  • Pepper to taste
  • 1-2 tablespoons of Cajun seasoning (or to taste)
  • 1 lemon
  • 1/2 cup of sour cream
  • 1/4 cup of mayonnaise
  • 1/8 teaspoon of garlic powder
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoons of chopped fresh dill
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Use butter to grease a baking dish.
  3. Season the tilapia fillets on both sides with salt, pepper and Cajun seasoning.
  4. Place the tilapia fillets in a single layer in the greased baking dish.
  5. Slice the lemon in thin slices and place the slices on top of the tilapia.
  6. Bake the tilapia in the preheated oven until the fish can be easily flaked with a fork. This will normally take around 15-20 minutes. (Do not cover the baking dish.)
  7. While the fish is baking in the oven, you will have plenty of time to prepare the dill sauce. Combine sour cream, mayonnaise, garlic powder, lemon juice and dill in a small bowl.
  8. When the tilapia is ready, serve it with dill sauce and potatoes. 

January 18, 2011

Sweet 'n' Sour Ribs

3 to 4 lb. boneless country style ribs
1 can pineapple tidbits, undrained (20 oz.)
2 cans tomato sauce (8 oz. each)
1/2 c. thinly sliced onion
1/2 c. thinly sliced green pepper
1/2 c. brown sugar, packed
1/4 c. cider vinegar
1/4 c. tomato paste
2 tbsp. worcestershire sauce
1 clove garlic, minced
salt and pepper to taste  
Place ribs in an ungreased slow cooker.  In a bowl, combine the remaining ingredients; pour over the ribs.
Cover and cook on low for 8-10 hours or until meat is tender.  Thicken the sauce if desired.
Yield: 8 servings

January 17, 2011

Sweet & Tangy BBQ Sauce

1 jar Apricot Preserves
1 bottle K.C.Masterpiece BBQ sauce
1/2 can. Beer

  Mix together and pour over. ( Ribs, Pork Chops, or Chicken )
Cook all night long in Crockpot or Slow Roaster.

You can put a can of chunky pineapple bits in sauce.
Serve over cooked rice.

Topped with chopped green onions.

January 1, 2011 created by A.Craig Michael

January 11, 2011

Spicy Caramelized Onion Soup

 3 medium  onions, thinly sliced (about 2 1/4 cups)
 2  tsp.  Cajun seasoning
 2 tbsp.  cooking oil
 1  tbsp.  brown sugar
 1  tbsp.  all-purpose flour
 4  cups chicken broth
 1 1/2  cups chopped cooked smoked chicken
 1/4 cup dry white wine
 1/8 tsp. pepper
 1/4 cup crumbled blue cheese or shredded Gruyere cheese (1 ounce)
 1 tbsp. snipped fresh parsley
    In a medium saucepan cook onions and Cajun seasoning in hot oil until onions are tender, stirring frequently. Sprinkle with brown sugar; cook for 1 to 2 minutes more or until onions are golden. Stir in flour; cook for 1 minute more. Stir in chicken broth, chicken, wine, and pepper; cook and stir until heated through. Top each serving with blue cheese and parsley. Makes 4 servings.

SLOW COOKED BRISKET WITH BARBECUE SAUCE

4-5 lb. brisket
1 lg. garlic clove (minced)
1 tbsp. chili powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. sage
1/2 tsp. sugar
1/2 tsp. oregano
1/4 tsp. red pepper
1/4 tsp. black pepper

Barbecue Sauce

Preheat oven to 200 degrees.Rub garlic on both sides of brisket.
Combine rest of ingredients and rub on both sides of brisket. Set brisket fat side up on large piece of foil and wrap tightly. Put in shallow roasting pan and bake about 8 hours. Serve hot or cold with Barbecue Sauce.

1/4 stick butter
1 onion, chopped
1/2 c. water
1/2 c. ketchup
1/4 c. cider vinegar
2 tbsp. lemon juice
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. molasses
2 tsp. salt
2 tsp. dry mustard
1/2 tsp. pepper
1/2 tsp. paprika

Melt butter. add onion and cook until transparent. Blend in remaining ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Serve at room temperature.

January 9, 2011

Tilapia with Cucumber Relish

Wild radishes grow in west Asia and parts of Europe but no one knows when man began to actively cultivate this edible root. What we do know is that it was a popular vegetable in both Hellenistic and Roman kitchens. The scientific name for this plant is Raphanus sativus. Raphanus means "quickly appearing" in Greek and anyone who has ever grown their own radishes understands why that name was chosen for this delicious red root.
  • 2/3 cup chopped seeded cucumber
  • 1/2 cup chopped radishes
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • 4 (4 ounce) tilapia fillets
  • 1/8 teaspoon paprika powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon butter
  1. Combine chopped cucumber with chopped radishes in a small bowl.
  2. In another bowl or shallow dish, whisk together tarragon vinegar, olive oil, salt, black pepper and sugar.
  3. Pour the vinegar mixture over cucumber and radishes and toss to coat evenly.
  4. Mix paprika powder with salt and pepper to taste and sprinkle over the fish fillets.
  5. Melt the butter in a skillet.
  6. Place the tilapia fillets in the skillet and cook until the fish can be easily flaked with a fork. This will normally take around 3-4 minutes per side.
  7. Place the tilapia fillets on serving plates and add the cucumber relish.  

January 8, 2011

MEXICAN BEEF CASSEROLE

2 c. uncooked elbow macaroni
1 lb. lean ground beef
3/4 c. green pepper, chopped
3/4 c. onion, chopped
1 clove garlic, finely chopped
2 c. hot water
1 (16 oz.) can tomatoes, cut up; drained
1 (6 oz.) can tomato paste
1 (12 oz.) can whole kernel corn, drained
1/4 c. pitted ripe olives, sliced; drained
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1 tsp. oregano leaves
1 tsp. salt
1/8 tsp. cumin
Corn chips
1/2 c. (2 oz.) shredded cheddar cheese


Preheat oven to 350 degrees. In large skillet, brown meat; pour off excess fat. Add green pepper, onion and garlic; cook and stir until tender. Stir in cooked macaroni, water, tomatoes, tomato paste, corn and olives.

Pour into 3 quart shallow baking dish, 13'x9". Stir together tomato sauce and seasonings; pour over macaroni mixture. Bake 25 to 30 minutes or until hot. Top with corn chips and cheese. Bake 5 minutes or until hot. Top with corn chips and cheese. Bake 5 minutes longer or until cheese melts. Serves 8.

CROCKPOT BARBECUE

1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper


Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.

January 6, 2011

POACHED SALMON AND DILL SAUCE

6 salmon steaks (1 inch thick)
6 tbsp. butter
3 tbsp. lemon juice
1/2 c. champagne or white wine
2 tbsp. chives (chopped)

Melt butter in large saucepan. Add everything but salmon. Stir to mix. Add salmon. Cover and cook on low heat for 30 minutes. Serve with sour cream dill sauce on top or on side.


1/2 c. sour cream
1 tbsp. Dijon style mustard
1 tbsp. chopped chives
1 1/2 tsp. sugar
1 tsp. dried dill weed


Combine all ingredients until blended. Refrigerate. Serve with salmon.Be creative - try this on swordfish, halibut, blue fish, etc.

January 2, 2011

Forgotten Jambalaya

Prep: 35 min. Cook: 4-1/4 hours. 11 Servings.

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef Broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste.
Stir in the green peppers, onion, celery, garlic and seasonings.
Stir in chicken and sausage.

Cover and cook on low for 4 hours or until chicken is tender. Stir in
Cover and cook 15-30 minutes longer or until shrimp turn
pink. Serve with rice.

January 1, 2011

Fire Cracker Spinach Dip

1 - 8 oz. pkg. Philadelphia cream cheese, softened
1-10 oz. box frozen Spinach thawed, chopped, squeezed
2- tbsp. fresh Cilantro minced 
1-10 oz. can. Rotel Hot diced tomatoes w/ habaeros, drained
2 cups. Sharp shredded cheese
2- pkg. Hidden Valley Ranch Dip - Mix
1- 24 oz. Sour Cream
1- tbsp. red pepper flakes

Mix all ingredients together and refrigerate for 3 hours or overnight!

Prep: 10 mins.
Ready in: 3 hrs or overnight
Makes: 8 Cups (2 quarts)
Serves: 25-30

Serve with fresh vegetables or chips.

Made on : January 1, 2011 Craig Michael

Spicy Shrimp and Mango with Snow Pea Salad

2 red onions, sliced
1 tbs ginger julienned
1 1/2 lbs.large shrimp, peeled and deveined
Juice of 2 limes
2 ripe mangoes, diced
1/2 lbs. blanched snow peas
1 tbs.Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pep
1 1/2 lbs. large shrimp, peeled and deveined
Juice of 2 limes
2 ripe mangoes, diced
1/2 lbs. blanched snow peas
1 tbs. Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

In a hot wok, coat wok with oil and caramelize onions with the ginger.Season.

Add shrimp and stir fry until just cooked through.

Deglaze with lime juice and add mangoes.

Check for seasoning.

In a mixing bowl, whisk together Dijon, vinegar and oil.

Check for seasoning.

Toss with snow peas.

Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.