Archive for December, 2006

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Caramel Drizzled Banana Cream Pie


2006
12.31

Posted in Desserts, Pies, Vegetarian | 1 Comment »

IMG 0440edited

Ingredients:

  • 1 (9″) prepared graham cracker pie crust
  • 2 large bananas, sliced
  • 2 c. cold milk
  • 2 (3.2 oz) packages of instant vanilla pudding mix
  • 1/2 tsp. cinnamon, ground
  • 1 (16 oz) container frozen whipped topping, thawed
  • 1/4 c. caramel ice cream topping

Directions:

Place half of the banana slices in the bm of thcrst.

  1. In a large bowl, combine milk, vanilla pudding mixes and cinnamon. beat with a wire whisk or electric beater for 1 minute.
  2. Gently stir in half of whipped topping to pudding, then spoon mixture into pie crust.
  3. Place remaining banana slices over the top of the pie.
  4. Cover and refrigerate for 4 hours until pie is set up. When pie is ready, top with additional whipped topping.
  5. Drizzle caramel over the top and serve!
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Bastard Marinade


2006
12.22

Posted in Salsa Sauces & Marinades | 1 Comment »

I marinaded our Fillet Mignon with this marinade, as featured in the picture, for at least an hour. I then grilled it on the barbecue until medium rare. Served it up with the old standby Rosemary Potatoes and salad. It is also a great marinade for Chicken. Enjoy!

IMG 0354

Ingredients:

  • 6 green onions, chopped
  • 1 red onion, chopped
  • 1 jalapeño pepper, seeded and minced
  • 3/4 cup soy sauce
  • 1/2 cup distilled white vinegar
  • 1/4 cup Canola oil
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon cloves, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon allspice, ground

Directions:

  1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix/blend until liquefied.
  2. Place your meat in a freezer bag and pour marinade over the meat. Close the freezer bag and slowly push the air out. Refrigerate for AT LEAST an hour.
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Grilled Fajita Burritos


2006
12.20

Posted in Beef, Ethnic, Mexican | No Comments »

These are always a hit. Especially with the kids. This recipe is really flexible as far as what veggies and sides you serve and varies every time I make it. Here is how I did it as pictured here and it was excellent!

grilled fajita burritos

Ingredients

  • 1 1/2 lbs. flank steak
  • 2 bell peppers cut into strips
  • 1 red onion cut into strips
  • 1 package of large flour tortillas

Marinade

  • 1/4 cup lime juice
  • 1/3 cup water
  • 2 tbs. olive oil
  • 4 cloves garlic, chopped
  • 2 tsp. soy sauce
  • 1 tsp salt
  • 1 tsp liquid smoke
  • 1/2 tsp cayenne pepper
  • 1/2 tsp fresh ground black pepper

Optional

  • fresh salsa
  • guacamole
  • sour cream
  • shredded cheese
  • black beans (canned or fresh)
  • green onion for garnish

Directions

  1. Use two forks and stab the flank steak thoroughly on both sides to tenderize and allow the marinade to penetrate.
  2. Blend together marinade ingredients with a whisk in a medium mixing bowl
  3. Put steak, veggies and marinade ingredients into a large freezer bag. Remove as much air as possible from the bag and refrigerate for at least 30 minutes. Do not marinate the meat for more that 2 hours or your meat may become over seasoned and soggy.
  4. Grill meat on high for about 4-5 minutes on each side depending on thickness or until meat is still pink all the way through but not bloody. Allow meat to rest 5 minutes before slicing.
  5. Saute veggies in remaining marinate over medium-high heat until tender but not limp.
  6. Cut meat into 1/2 inch strips against the grain
  7. Fold meat, cheese, beans and veggies into a flour tortilla and grill in a skillet or frying pan in a small amount of olive oil on both sides to seal the deal
  8. Serve with guac, salsa or sour creme and enjoy!
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Fresh Salsa


2006
12.20

Posted in Ethnic, Mexican, Salsa Sauces & Marinades | No Comments »

Salsa is so easy to make and a thousand times better than the stuff in a jar. The only drawback is it doesn’t last as long as store bought stuff that is loaded with preservatives. Hey wait! Thats not a drawback.

salsa

Ingredients

  • 3 medium tomatoes, chopped
  • 16 oz canned whole tomatoes undrained, chopped
  • 1/2 large white onion, diced
  • 4 cloves garlic, grated
  • 1/2 jalapeños, grated
  • 3 Tbs. fresh cilantro
  • 2 Tbs. lime juice
  • 1 Tbs. olive oil
  • Salt to taste

Optional

  • A dash or two of your favorite pepper sauce
  • 1/2 bell pepper diced

Directions

  1. Add all ingredients in a large bowl and refrigerate for at least an hour.
1 Comment

Skewered Basil Shrimp


2006
12.16

Posted in Seafood | 1 Comment »

basil shrimp 1 2 3

Ingredients:

  • 3 pounds fresh shrimp, peeled and deveined
  • 2 1/2 tablespoons olive oil
  • 1/4 cup butter, melted
  • 1 1/2 lemons, juiced
  • 3 tablespoons grained prepared mustard (found in the condiment isle at your local grocery store)
  • 1/2 cup minced fresh basil
  • 3 cloves garlic, minced
  • tsp. salt
  • tsp. fresh ground pepper
  • skewers

Directions

  1. In a 1 gallon freezer bag, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, garlic, salt, and pepper. Add shrimp, and toss to coat. Refrigerate for 1 hour.
  2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard left-over marinade.
  3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Servings: 6

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Halloween Candy Roundup Cookies


2006
12.16

Posted in Cookies, Desserts | No Comments »

halloween candy roundup coo

Ingredients

  • 2 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Cup of unsalted butter
  • 1 1/2 Cups white sugar
  • 1/3 Cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 Cups semi-sweet chocolate chips
  • About 2 Cups of leftover Halloween candy (M&Ms, Snickers, Milkyway, Reeses Peices, Peanut butter Cups, etc.)

Directions

  1. Preheat your oven to 360° F
  2. Mix together your flour, baking soda, and salt in a small bowl.
  3. In a large bowl mix butter and sugar until it is creamy, once it’s creamy stir in the peanut butter, eggs, and vanilla.
  4. Add your the mix from the small bowl. Mix well.
  5. Mix in the chocolate chips and Halloween candy.( If you have candy bars, break into small pieces) Mix Well.
  6. Form small cookie dough balls and place them on the cookie sheet. Bake 10-15 min. Let the cookies cool before you take them off.

Great way to get rid of all the Halloween candy that no one ever eats! (haha yeah right)

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Fish Tacos


2006
12.13

Posted in Ethnic, Fish, Mexican, Seafood | No Comments »

These fish tacos absolutely kick ass. I have converted a family full of fish haters who would never normally try these into huge fans.

Now before you look down to the ingredients and say to yourself fish sticks? .. note that these are no ordinary fish sticks and by the time you finish preparing the salsa and guacamole and possibly a shot or two of tequila, you will be happy not to have to scale, bread and fry up your own cod. If you are a go getter and must have the real thing, be my guest but do yourself a favor and at least try it with the sticks as described. You won’t be disappointed!

fish tacos

Ingredients

  • Corn Tortillas
  • Olive Oil (To freshen up those store-bought tortillas
  • Trident Seafoods Fish Sticks (freezer case @ Costco)
  • Your favorite Homemade Guacamole
  • Fresh Salsa
  • Fresh Shredded Cabbage or Broccoli slaw

Optional

  • Fresh Cilantro for garnish (Should have some left from salsa)
  • Shredded Mexican Style Cheese
  • A shot or two of your favorite Tequila

Directions

  1. Salsa and Guac should be prepared at least an hour before serving to allow everything to congeal and that is pretty much most of the work for this recipe. I will post my recipes for these soon.
  2. Preheat the oven to 475 ° and spread fish out evenly on a un-greased baking sheet. They will only need to cook for about 13 minutes or until crispy.
  3. If you are like me and bought your tortillas at the store you will want to freshen them up. Heat a small frying pan and add about 1 1/2 tbs. olive oil and fry your tortillas for about 30 sec. on each side to crisp them up. Keep enough oil in the pan to keep them from burning to the bottom.

From here you are on your own. Just layer your tortilla with fish, guac, salsa, and slaw as you see fit. I like to build mine with two tortillas while others stick to a single tortilla platform. Some go for a little shredded cheese and some do not. Add some sour creme if thats your thing. You really cant go wrong!

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Mint Chocolate Chip Cookies


2006
12.12

Posted in Cookies, Desserts | No Comments »

Mint Chocolate Chip Cookies

Ingredients:

  • 2 1//2 cups of flour
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoons salt
  • 1 cup of sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 10 oz. bag Andes mint chocolate chips

Directions:

  1. Heat oven to 350°.
  2. Combine the first 3 ingredients, mix and set aside.
  3. In a large bowl combine 1 cup of sugar and oil, mix well. Beat in eggs, vanilla. Gradually add flour. Stir in chips, chill 30 minutes.
  4. I use an Ice cream scoop to make my patties. I put 15 on one cookie sheet and about 13 on a second sheet. Bake for 10 minutes.

Makes about 28.

1 Comment

The BEST Pad Thai!


2006
12.12

Posted in Ethnic, Thai, Vegetarian | 1 Comment »

Most Pad Thai recipes are pretty much the same but I have experimented quite a bit and this so far is the best damn Pad Thai I can come up with. I use Tamarind nectar in this recipe instead of tamarind since we have been unsuccessful finding it locally.

Ingredients:

  • 1/2 c. white sugar and 1 1/2 tbsp. white sugar
  • 1/2 c. distilled white vinegar
  • 1/4 c. fish sauce
  • 1 (12 oz) Package of dried rice noodles
  • 1/2 c. peanut oil
  • 1 1/2 tsp. garlic, minced
  • 4 eggs
  • 1 (12 oz) package firm tofu, cut in 1/2″ strips
  • 2 tbsp. lime juice
  • 1 lime, cut into wedges
  • 4 tbsp. Tamarind nectar (found in the Hispanic foods section)
  • 1 1/2 c. unsalted, dry roasted peanuts, chopped
  • 1/2 c. fresh chives, chopped
  • 1 tsp. chili powder (*to taste)
  • Low sodium Soy sauce (about 2 tbsp), for sauteing the tofu and noodles.
  • bean sprouts (for garnish)

Directions:

  1. Start by putting your rice noodles in a pan of cool water. Let them soak for approximately 6-8 minutes (or until soft) * [totally depends on the type of noodles you get. Read the package. Some will tell you to boil and soaking for a few minutes doesn't do squat.]
  2. While the noodles are soaking, start by preparing your Pad Thai sauce and doing your prep work:
    1. In a medium saucepan over medium heat, blend 1/2 c. white sugar, vinegar, fish sauce, lime juice and tamarind nectar. Once the sugar is dissolved, set aside.
    2. Prepare your tofu by chopping into 1/2″ strips or cubes, set aside. Dice your garlic, set aside. Chop your peanuts, set aside.
  3. Once your prep work is finished, heat your peanut oil in a Wok. You want it fairly hot. Once hot, add the tofu and cook for approximately 5 minutes. Now add eggs and chopped garlic. Scramble the eggs. Add noodles and coat noodles and tofu with 2 tbsp. soy sauce. Stir until cooked.
  4. Stir in Pad Thai sauce mixture from step 1. Add 1 1/2 tbsp. sugar. Stir in peanuts. Remove from heat and add chives and chili powder. Mix well.
  5. Serve with a lime wedge and bean sprouts on the side.
1 Comment

Pumpkin Bread


2006
12.12

Posted in Breads | 1 Comment »

Fresh pumpkin bread loaves

Ingredients:

  • 3 1/2 cup of flour
  • 2 teaspoon of soda
  • 1 1/2 teaspoon of salt
  • 5 teaspoon of cinnamon
  • 2 teaspoon of pumpkin pie spice
  • 3 cup of sugar
  • 1 cup of salad oil
  • 4 eggs
  • 2 cups of pumpkin
  • 2/3 cup of water

Directions:

  1. Preheat oven to 350°.
  2. Mix well: flour, soda, salt cinnamon, pumpkin pie spice, and sugar.
  3. Add and beat well until smooth: salad oil, eggs, pumpkin, water.
  4. Pour into three loaf pans (greased and floured), or mini loaf pans (greased and floured), or cupcake cups. Bake loaf pans for one hour, cupcakes accordingly. Freeze well.
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