Pork Chops Marinade

Please just dry the chops with a paper towel when you take them out of the paper...
Then sprinkle/dust them with black pepper and garlic powder.

Marinade #1:
2 cloves chopped garlic
1 tbl spoon soy
1 tbl spoon worcestershire
splash of liquid smoke
3 tbl spoon of bbq sauce
2 tbl spoon of EVOO
dab of sriccha

OR

Marinade #2:
3 cloves chopped garlic
1 tbl spoon soy
1 tbl spoon worcestershire
splash of liquid smoke
3 tbl spoon of maple syrup
3 tbl spoon of EVOO
dab of sriccha

 

Taste the mixture, tweak it till you like it, then pour into large ziplock with chops and refrigerate...
 

Cajun Shrimp and Rice

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute.

Season with salt and pepper.


Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-shrimp-and-rice-recipe/index.html

Chicken Enchiladas

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed (or half can)
• 5 canned whole green chiles, seeded and coarsely chopped (optional - used jalepenos)
• 4 canned chipotle chiles, seeded and minced (optional)
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned (combined taco sauce with Picante salsa)
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
• Add chili powder to taste
• Add tabasco to taste

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning (used chili powder). Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Add seasonings and tabasco/jalepenos to taste.  Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Crispy Skin Salmon

Ingredients

• 1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
• Kosher salt
• Extra-virgin olive oil
• Freshly ground black pepper
• 6 tablespoons unsalted butter, room temperature

Sauce:

1 1/2 tablespoons unsalted butter

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon whole tarragon leaves

Directions:

Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
Transfer the salmon to a platter.

http://www.foodnetwork.com/recipes/tyler-florence/salt-and-pepper-salmon-recipe/index.html

Sauce:
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves.

Strawberry Filled Cupcakes

Pint of fresh strawberries
2 tablespoons sugar
1 tablespoon cornstarch
1/4 cup water
Boil the above

Use Trader Joes Madagascar vanilla cake mix and make cupcakes

Cut out some of center and fill with strawberry filling...put cover back on and top with whipping cream

Bruschetta (Winzers)

Kalamata olives
fresh mozzarella
tomatoes
basil
red onion
salt
balsamic
olive oil

Baked Chicken with Spinach and Mozzarella

- baby spinach – fresh

- sauté with garlic and sliced mushrooms

- keep aside

- chicken breasts – cut in half horizontally, so they are thin or pound

- beat egg

- dip chicken into egg and then bread crumbs

- then in pan with oil

- brown chicken

- baking dish

- butter or oil and then put chicken first and then spinach and mushrooms

- add pasta sauce

- slice fresh mozzarella

- add Italian seasonings on top

- put in oven until cheese melts

Serve with penne sauted with asparagus pieces, butter, olive oil and black pepper

Bri with Puff Pastry Appetizer

Bri wheel (about 19 ounces from Costco)

3/4 cup brown sugar

3/4 cup walnuts

Handful of crasins

Cut bri in half horizontally, add filling on top

Cover with other half of bri

Roll out puff pastry, put bri on top, cut sides (can use for garnish on top)

Roll out another puff pastry and put on top, can cut some slits

Brush with one egg, mixed with 2 teaspoons of milk

Bake at 350 for 40 min until golden brown

Shrimp and Sausage Jambalaya

Ingredients

• 1 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1 pound smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 2 teaspoons diced fresh oregano
• 1 teaspoon diced fresh thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock, preferably homemade
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

http://www.foodnetwork.com/recipes/shrimp-and-sausage-jambalaya-recipe2/index.html

Truffle Brownies

Ingredients

• 2 eggs
• 1/2 teaspoon salt
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 1 stick margarine
• 3 ounces unsweetened chocolate chopped
• 1/2 cup all-purpose flour
• Chocolate ganache for topping, recipe follows

• Special equipment: 9-inch round foil cake pan

Directions

Preheat oven to 350 degrees F.

Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Ganache:

1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup

http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/truffle-brownies-recipe/index.html

Lamb Kababs

Ingredients:
2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1/4 cup vegetable oil
Minced garlic

In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, garlic, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly. (I cook them on the stove)

Tip from Sabina: when mostly cooked, add some dhania and jeera on top, with cilantro.

Serve over sautéed peppers and onions.

Breakfast Strata (Courtesy of Mel)

Ingredients:
3-4 Cups veggies (mushrooms, peppers, zucchini, broccoli, peas, onion, scallion, tomato - whatever you have on hand)
1 Jimmy Dean Sausage Roll (you can use any kind of sausage, ham or bacon - about 10-12oz)
8 oz cream cheese, softened
1/4 Cup half & half (I use light cream)
6 eggs
2 Cups cubed day old bread (half a loaf of italian is about right)
1 1/2 Cups shredded cheddar
Salt & Pepper

Method:
1. Saute the sausage till cooked through
2. Saute the veggies till tender (for the one you I made you, I did: 1 onion, mushrooms, 1 red pepper, 1/2 green pepper, broccoli, scallion & garlic)
3. In a mixing bowl, beat the cream cheese till smooth. Beat in eggs.
4. Stir in bread, cheese, salt & pepper. Stir in half and half (or cream). Stir in veggies & meat. (don't over-stir, you don't want to turn the bread to mush)
5. Pour mixture into a greased 9x13 pan
6. Bake 350 degrees for 35-45 minutes uncovered (till a knife inserted in the middle comes out clean)

This can be made the night before and baked in the morning. Enjoy!

Indian Chicken with Shaan Masala

Serves 3-4

Sauté one small onion in oil. Once clear, add ginger and garlic. Sauté. Add 2 fresh tomatoes, chopped. Lower heat and let cook until tomatoes are soft (covering it will quicken process). Also add 1 teaspoon tomato paste.

Add 1/2 teaspoon of box masala to start. Let cook. Taste for salt. Add aome coriander (dhania) powder. Take 1 tablespoon of dried mehti...mash into powder and sprinkle on sauce (optional).

Add chicken. Thighs are best. Can also add chicken on the bone.

Let cook on medium-low fire until chicken is fully cooked. Sprinkle with cilantro when serving.

Pani for Pani Puri

Blend a handful of cilantro, 2 green chilies, a mint leaves (from 2-3 sticks) with a little water.

Add 6 glasses of water.
Add salt, start with 1/2 teaspoon.
Add 1 - 1.5 teaspoon black salt.
Add 1 teaspoon jeera.
Add 1/2 cup brown miti chutney.
Mix, taste and add ingredients as needed.

When ready, add 2 sticks of mint (strain when serve). 

Brown Miti Chutney

Take ground tamarind and add water and blend (need double the amount of water compared to the paste).

Put it in a saucepan and add about 3 inch piece of 'gur' to taste (or can also add sugar). 

Bring to a boil, and then let it simmer for 15-20 minutes.

Baked Asian Tilapia

Ingredients

1-inch cube fresh gingerroot, peeled, and finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
a dash of red pepper flakes
1 cup finely chopped cilantro
1 tbsp grapeseed (or safflower) oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tsp brown sugar

4 Tilapia fillets or other firm fleshed white fish

Directions

Preheat oven to 400°F. Combine all ingredients except fish. Season fish with salt and pepper to taste. Place fillets on 4 pieces of foil to make a "package" for each fish fillet. Divide topping evenly among the fish, spreading it over the top. Fold each piece of foil over to form a packet around each fillet and seal the edge of each packet ,crimping it tightly. Place on a baking sheet and bake for 15 minutes. Remove from oven and check fish for doneness by flaking with fork if it flakes easily it's done.

Asian Lettuce Wraps

-cut chicken in small cubes
-kikkoman stir-fry sauce
-kung pao stir fry sauce, any
-hoison sauce, any
-ginger and garlic
-saracha chili sauce
-little sesame oil
-spring onion
-little rice wine vinegar
-water chestnuts chopped

-soy sauce
-white pepper
-cornstarch, not too much
-marinate chicken for an hour
-before u cook it, keep at room temperature for an hour at least

-fry chopped garlic and garlic, don't let burn
-stir fry chicken
-put on high fire to cook the outside
-add the three sauces, couple tablespoons of each, add more as needed
-add little rice wine vinegar and sesame oil, also chili sauce
-add water chestnuts and spring onions

Serve with lettuce cups.

Note: I couldn't find the Kung Pao stir fry sauce last time, but I found a szechuan stir fry sauce that I used instead...little spicier