recipes, food and cooking

June 1, 2004

Summer is finally here, can you believe it? I've been busy all last month adding 100's of new recipes. I've added a new section - Recipes for Kids.. For picnic recipes try the Picnic Basket. Also in The BBQ Pit and Razzle Dazzle Recipes there are many new barbecue recipes, and for dessert, don't forget everyone's favorite - Ice Cream!

     Mary Ellen        

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1 15-ounce can black beans, rinsed and drained
4 cups shredded iceberg lettuce
1 medium tomato, seeded and chopped
1-1/2 cups shredded cheddar or Monterey Jack cheese
1/4 cup sliced pitted ripe olives
1/4 cup sliced green onion
1 6-ounce carton frozen avocado dip, thawed
1/2 cup dairy sour cream
1 4-ounce can chopped green chili peppers, drained
1 tablespoon milk
1 clove garlic, minced
1/2 teaspoon chili powder
Chopped tomato (optional)
2 cups coarsely crushed tortilla chips

In a 2-1/2-quart glass salad bowl layer black beans, lettuce, tomato, cheese, olives, and onion.

For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over the top of the salad. If desired, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.

Before serving, toss salad together and serve over crushed tortilla chips.

Makes 4 servings.


1 8-ounce package pasta (spirals or bow ties work well), cooked and drained
2 cups fully cooked salmon, cut into chunks
1-1/2 cups cherry tomatoes, quartered
1 small red onion
1/2 cup vegetable oil
1/3 cup fresh lemon juice or lime juice
1-1/2 teaspoons dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 head lettuce greens, torn

In a large bowl, toss the pasta, salmon, tomatoes and onion.

For the dressing, combine the oil, lemon or lime juice, dill, garlic, salt, and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.


3 cups lettuce, bite size
3 cups spinach, bite size
2 cups smoked ham, chopped
2 cups cauliflower flowerets
1 medium zucchini, thinly sliced
2 eggs, hard boiled, Peeled and Sliced
3/4 cup mayonnaise
1/2 cup creamy Italian dressing
1 cup cheddar cheese, shredded
1/4 cup parsley, chopped

Mix lettuce and spinach in large glass bowl. Layer ham and cauliflower on lettuce mixture. Place zucchini in center of bowl. Arrange egg slices around edge of bowl. Mix mayonnaise and Italian dressing; carefully spread over top of salad to edge of bowl. Sprinkle with cheese and parsley. Cover tightly and refrigerate no longer than 24 hours. Toss before serving.


1 head lettuce
cauliflower florets
1 box frozen peas
bacon bits
Seven Seas dry Italian dressing in envelope
mayonnaise, not salad dressing

Tear enough lettuce to fill a regular size salad bowl. Add a layer of cauliflower. Add a layer of peas and sprinkle on a few bacon bits. None of this is too exact; just make to your own liking. Top with an envelope of 7 Seas and frost with mayonnaise. Before serving, toss.

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3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1-1/2 cups dry sherry
1 cup finely chopped onion
1/4 cup lemon juice
6 cloves garlic, minced
2 bay leaves
1 15-ounce can tomato puree
1/4 cup honey
3 tablespoons molasses
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons white vinegar

Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.

For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining sauce with chicken.

Makes 6 servings.

Source: Ladies Home Journal


4 boneless chicken breasts

Honey Butter Blend:
1 stick butter
1/2 cup honey
3 cloves minced garlic
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary
1/4 teaspoon ground black pepper

Melt the stick of butter and let cool. In blender, combine the butter, honey, garlic, thyme, oregano, rosemary and black pepper until smooth. Preheat grill to medium heat. Grill boneless chicken breasts, turning occasionally and basting with honey butter blend, 20 minutes or until meat thermometer inserted in center registers 170F. Do not baste during the last 5 minutes of grilling.

Serves 4.


4 pork chops about 1 1/2 inch thick
1 teaspoon grated lemon peel
4 cloves garlic crushed
1/2 cup ginger root grated
1 tablespoon chili powder
1/2 teaspoon coriander ground
1/2 teaspoon black Pepper
1/2 teaspoon red chilies crushed
3 tablespoons water

Place lemon peel, garlic, ginger root, spices and water in a blender. Blend until smooth, spread about 2 teaspoons of paste on each chop, covering both sides. Cover chops and refrigerate for 2 to 24 hours. Grill chops over medium hot grill for 7 to 8 minutes per side.

Serves 4.


4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, sliced thin
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 teaspoons extra-virgin olive oil
4 fish fillets, about 6 ounces each
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together.

Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal.

Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

To grill, place on heated grill or over charcoal for 15 - 20 minutes.


1 recipe Savory Biscuit Mix, recipe follows
1/2 cup grated cheddar
3/4 cup water
24 ounces kielbasa or other fully cooked sausages, cut into 6 (4-ounce) portions
6 long sticks, ends whittled to a sharp point, or 6 long kabob sticks
creole seasoning
1/2 cup Dijon or Creole mustard
1/4 cup honey
1 tablespoon whiskey

Preheat a fire, or preheat the oven to 375° F. If using an oven, lightly grease a large baking sheet.

In a bowl, add the cheese to the biscuit mix and toss to combine. Work the water into the biscuit mix to make a dough being careful not to over-mix. On a lightly floured surface, pat out the biscuit mix into a large rectangle, about 1/4-inch thick. Cut lengthwise into 6 equal strips.

Skewer the sausages on the sticks. Wrap each sausage diagonally with the dough. Sprinkle lightly with creole seasoning.

If cooking over a fire, stick the bottom of the sticks into the ground, with the meat and dough over the fire. To cook in the oven, place on the prepared baking sheet. Cook until the sausages are warmed through and the crust is golden brown, 15 to 20 minutes.

Remove from the heat source.

In a small bowl, whisk together the mustard, honey, and whiskey until smooth.

Remove the sticks from the sausages and arrange on plates. Serve hot with the mustard sauce for dipping.

Savory Biscuit Mix:
2 cups all-purpose flour
1/4 cup plus 1 tablespoon powdered milk
1 tablespoon baking powder
2 teaspoons creole seasoning
1/4 teaspoon salt
1/2 cup vegetable shortening or lard

Combine all the ingredients except the shortening in a bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Place in an airtight container and store in a cool place.


1 cup Dr. Pepper (not diet)
1/4 cup dark soy sauce
1/4 cup lime juice
1-1/2 cup oil
1 tsp hot sauce

Mix ingredients all together and place with meat in a sealed container overnight. Remove meat from marinade. Boil leftover marinade for 5 minutes. Place meat on a heated grill and cook to desired tenderness, basting with the marinade.

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1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt, preferably kosher or fine sea salt
2 teaspoon pure vanilla extract
1 cup creme fraiche, homemade or store-bought, or sour cream
6 ounces unsalted butter, at room temperature
1/2 cup dark brown sugar (lightly packed)
1 tablespoon bourbon
2 tablespoons chopped pecans
6 to 7 stalks (12 ounces) fresh rhubarb, trimmed and cut into 1/4-inch-thick slices
1 cup granulated sugar
2 large eggs, at room temperature

Melted butter, for greasing the pans
Lightly sweetened whipped cream or creme fraiche for serving

Position a rack in the center of the oven and preheat the oven to 350°F. Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess. Whisk or stir the flour, baking powder, and salt together just to blend; reserve. In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed.

Melt the 1/2 stick of butter in a heavy skillet. Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts. Stir in the pecans to coat with the caramel and turn off the heat. Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets (cooked sugar cools rapidly). Arrange the rhubarb in circles over the sugar, and set aside while you make the batter.

Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it--the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.

Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately - 3 additions of dry ingredients, 2 of creme fraiche. You'll end up with a thick batter.

Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter. Put the pans on a jelly-roll pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain). As soon as the cakes are removed from the oven, turn them out of their pans onto a rack.

Serve with whipped cream if desired.

Storing: The cakes can be kept wrapped in plastic at room temperature overnight.

Large Upside-down Cake:
Make the caramel in a heavy 11- or 12-inch skillet--cast iron is ideal for this. Arrange rhubarb over the caramel, spoon in the batter, and bake the cake for 45 to 50 minutes.

Johanne Killeen in "Baking with Julia"


2 cups flour
2-1/2 teaspoons baking powder
1/4 cup brown sugar
1/2 cup shortening
1/4 teaspoon salt
1 egg
3/4 cup milk

Crumb mixture:
1-1/2 cups sugar
1/3 cup flour
1/4 cup margarine or butter

Mix and spread the batter in 9 x 13 pan. Spread on bottom and a little up the sides. Mix 6 cups cut up rhubarb with 1-3-1/2 oz. pkg. strawberry gelatin. Spread on top of first mixture.

Crumb topping: Mix and put this crumb mixture on top of rhubarb. Bake at 350° F. for 50 minutes. Keep refrigerated.


2 1/4 cups all-purpose flour
1/3 cup sugar - plus
1 tablespoon sugar - to sprinkle on top
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons light margarine; cold - in pieces
3/4 cup buttermilk - up to 1 cup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 tablespoon skim milk
1/4 cup almonds - sliced

Heat the oven to 400° F.

Spray a baking sheet with vegetable oil cooking spray; set aside. Mix the flour, 1/3 cup of sugar, the baking powder, soda, and salt. Cut in the margarine until crumbly.

In a small bowl, combine 3/4 cup of buttermilk, the oil, and the vanilla and almond extracts. Make a well in the center of the flour mixture. Add the buttermilk mixture. With a fork, stir just until combined, adding extra buttermilk if necessary to form a slightly sticky dough. Do NOT overmix.

Place the dough on a lightly floured surface and sprinkle with flour. Gently pat with fingertips to 1" thickness. Cut with a biscuit cutter. Place on the baking sheet. Brush with milk and sprinkle with the remaining tablespoon of sugar and the almonds.

Bake for 10 to 15 minutes, until golden.


1 cup all purpose flour
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 cup melted butter
2 1/2 cups strawberries, finely chopped
1/2 cup white sugar
1 tablespoon lemon juice
1 16 ounce container frozen whipped topping, thawed

Preheat oven to 350° F.

To make the crust: Combine flour, nuts and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a pan and bake the crust mixture at 350° F. for 15 minutes, stirring occasionally until lightly browned. Take 1 1/2 cups of the browned crust and press to the bottom of the 9 x 13 inch pan. Reserve the remaining crust.

For Filling: In a large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the mixture. Carefully spoon filling over the crust mixture. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm.


1 8 ounce package cream cheese, softened
1 14 ounce can Eagle Brand sweetened condensed milk
1 6 ounce frozen pink lemonade
1/2 pint whipping cream; stiffly whipped
1 graham cracker pie crust
drop or two of red food coloring

In a large bowl, beat the cream cheese until fluffy; beat in sweetened condensed milk, lemonade and food coloring, color to your liking. Gently fold in whipping cram. Pour into crust and freeze six hours or until firm.

Serves 8 to 10 people depending on size of pie slices.

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1 (18.25 ounce) box lemon cake mix
1 egg
8 tablespoons (1 stick) butter, softened
8 ounces cream cheese, at room temperature
2 eggs
2 cups confectioners' sugar

Combine cake mix, 1 egg and butter. Spoon into ungreased 9-inch by 13-inch baking pan. Press evenly into bottom of pan.

Combine cream cheese, 2 eggs and confectioners' sugar and beat at least 3 minutes or until smooth. Spread over cake batter. Bake at 350° F. for 45 minutes. Cool and slice into squares before serving.

Posted by Karen


1 cup granulated sugar
1/4 cup honey
1/2 cup light corn syrup
1 1/2 cups peanut butter
4 1/2 cups chocolate-flavored puffed corn cereal
2 ounces chocolate-flavored candy coating, melted, or 1/2 cup

semisweet chocolate chips and 1 teaspoon shortening melted together

Combine sugar, honey and corn syrup in a large sauce pan. Bring to a boil, stirring constantly. Remove from heat and stir in peanut butter until peanut butter mixture is smooth.

Combine peanut butter mixture and cereal in a large mixing bowl.

Press cereal mixture into a 13 x 9 x 2-inch baking pan which has been sprayed with nonstick vegetable cooking spray. Drizzle melted chocolate over the top. Cool and cut into squares.

Makes about 24 bars.

NOTE: Make drop cookies by dropping the cereal mixture by teaspoonfuls onto wax paper and drizzling chocolate over top. Makes about 60 drop cookies.

Posted by Linda


2 (10-ounce) packages frozen red raspberries
1 (3-ounce) package raspberry gelatin
1 teaspoon lemon juice
2-1/4 cups sifted flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
3 eggs
1 cup miniature marshmallows

Preheat oven to 350° F. Grease a 9 x 13-inch pan. Mix together raspberries, gelatin and lemon juice. Set aside. Sift together flour, sugar, baking powder and salt in mixing bowl.

Add butter, milk and eggs. Beat on low speed until blended. Beat on medium speed until smooth. Distribute marshmallows evenly over bottom of prepared pan. Spread batter evenly over marshmallows.

Spread raspberry mixture evenly over batter. Bake for 50 to 55 minutes. Serve with a dollop of whipped topping.

Serves 12 to 16.

Posted by Karen

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We've had a crazy morning schedule this week. My husband switched over to night shift for a few nights, my daughter suddenly decided to stop waiting until she got to school to eat breakfast. That means I have to make breakfast for the three of us Suddenly I'm making a full sized meal at the early hour of 6:30am each morning. It certainly does put the crunch back in my morning!

So I've been using my old tricks to ensure we have a good nutritious breakfast that's as easy on mom as it is quick. I learned these tricks when I had five children at home and breakfast for seven was an everyday occurrence!

Plan ahead. Have juice ready mixed and in the fridge. Set the table. Have coffee pot set up to go. And prepare as much as possible ahead. Most fruits will keep well in the refrigerator in an airtight covered dish. If chopping apples or peaches, or slicing bananas ahead, dust with a little citric acid powder to prevent browning.

Have some ready to eat items on hand. Not the store bought variety, if you're planning to save money! I make ahead biscuits, muffins, pancakes, waffles and french toast and place them in the freezer. I stack the french toast, waffles and pancakes with waxed paper sheets in between to prevent sticking together. These pop right into the toaster or onto a plate to heat in microwave. I usually fill baked biscuits with cooked sausage patties, small pieces of cubed steak or boneless chicken breasts, and wrap individually in waxed paper. Using the steak or chicken are good ways to use up leftovers. These are easily popped into the microwave to be thawed and heated. In about 2 minutes a hot, portable breakfast is in hand.

My kids love omelets and scrambled eggs. This can take a little while longer to cook in the traditional way, but I make the best of my appliances. Beat 2 eggs in a bowl, add a tablespoon of milk, a pat of butter and pop in your microwave. Stir every fifteen to thirty seconds and in about a minute or two you've got scrambled eggs.

For omelets, I use the flat plates that go in my waffle iron. I heat the waffle iron and just pour on two beaten eggs with a little bit of shredded cheese and ham in them. Close the lid and we have an omelet for one in under 3 minutes! This appliance lends itself well to mornings when everyone arrives in the kitchen at different times for the morning meal. I don't have to wash the appliance in between making the omelets either.

By the way, one of those lean cooking grills will make a yummy, lower fat grilled cheese sandwich in a heartbeat. I've also found it very handy for quick cooking of sausage patties and bacon slices. Having the fat drain away while cooking and the nice flatness of the bacon slices are added advantages for using this appliance. I've made it plain before I'm not much of one for appliances, but this one is worth it's weight in gold!

Toast can become a meal with the simple addition of peanut butter, a cheese slice, pimento cheese, or cream cheese. If you use peanut butter or cream cheese, slice a few strawberries or a ripe peach on top for a yummy and different taste treat. Apple slices work well too and are especially delicious when you opt for the cheese slices.

Tortillas are handy wonderful for breakfast burritos made with scrambled eggs, a little chopped green onion, shredded cheese and salsa. Quesadillas (we like them with melted cheese and cooked bits of sausage) are easily prepared using that countertop grill.

Yogurt is a good breakfast. Too light you say? Make a quick parfait with your favorite fruit and breakfast cereal stirred into a container of yogurt. It is light, but has staying power with these additions. Try banana slices with coconut flavored yogurt and granola. Or try strawberries sliced into orange yogurt, blueberries in lemon, topped with your favorite wholegrain cereal.

Some would rather have liquid nutrition for breakfast. This is a great time to introduce them to the wonderful world of frozen fruit, milk and a blender...Smoothies are delicious, filling and contain loads of good nutrition. My all time favorite and easiest: frozen banana chunks with plain old milk. But you can also try those banana chunks with chocolate milk, or a little caramel topping. Strawberries, blueberries, pineapple, mango...You're limited only by what you have on hand. Freeze your fruit to make a thick and frosty smoothie. If you must have protein consider these options for additions: tofu, cottage cheese, peanut butter, or one of the protein powder products.

We heat milk in the microwave then whisk it for a few seconds to create a nice frothy topping for our coffee and cocoa. We've used online recipes for 'instant' mixes for flavored coffee, tea and cocoa. I make these ahead in bulk and then when we are running late, we can quickly make our favorite flavored morning beverage by just adding hot water and the warm milk.

Breakfast on the run doesn't have to mean poor nutrition or high drive-through costs. With these tricks you can feed your family well at the most hectic meal of the day and keep your cool while you do it!

(C)2005 Terri Cheney

(C)2005 PennyAnnPoundwise is solely created, owned and written by Terri Cheney. No portion of the newsletter may be reproduced without permission of the author.

Read archived issues at [email protected]

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Storage Tips:
Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

Usage Tips:
Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish!

For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.

Finely crush dried herbs before adding to your dish after measuring.

Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.

Keep it simple. Unless the recipe specifically calls for it, don't use more than 3 herbs and spices in any one dish. The exception to this rule is Indian cooking, which often calls for 10 or more different spices in one curry dish!

Black pepper, garlic powder, salt and cayenne pepper are excellent "after cooking" seasonings. Allow guests to season dishes with these spices at the table.

Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.

If you're feeling adventuresome, try replacing herbs and spices called for in recipes with something different! Marjoram instead of oregano, savory instead of thyme, cilantro instead of parsley, anise seed instead of fennel, etc.

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4 eight-to-ten ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
4 heaping portions of your favorite mashed potato recipe
Fresh vegetables of your choice (asparagus is a nice touch)
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
4 lemon wedges

Lobster Sauce

1 live Maine lobster, 1 1/4 pound
1 quart heavy whipping cream
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 bay leaf
1 teaspoon black peppercorns, whole
1/4 cup flour, all purpose
1/2 cup butter, salted
2 tablespoons tomato paste
1/2 cup cream sherry
1 teaspoon fresh thyme leaves, stem removed
Salt and fresh-ground black pepper

Lobster Sauce

Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the sauce. Cut the body into two-inch pieces.

In a two-quart stock pot heat the butter over medium heat. Add all diced vegetables, lobster, peppercorns, bay leaf, and thyme. Cook on medium to medium-high heat, stirring continually for ten minutes or until the lobster shells start to turn red. Remove just the lobster pieces that contain meat and let cool for ten minutes.

Stir in flour and cook on medium heat, stirring continually for another 5 minutes. Deglaze pan with sherry, then add cream.

Remove lobster meat from the shell, and set aside. Place leftover shells back into the lobster cream. Let reduce on low heat to desired consistency. (We suggest thick enough to coat the back of a spoon.) Cut lobster meat into half-inch chunks.

Strain lobster sauce into a smaller pot and discard shell/vegetable mixture.

Stir in lobster meat and season sauce to taste with salt and pepper just before serving.

Grilled Salmon

Lightly brush both sides of fillets with olive oil and season with McCormick's Season All.

Pre-heat grill on medium-high heat and place salmon on, skin-side up. Grill for 4-5 minutes until well marked.

Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Source: Red Lobster


1 tablespoon olive oil

2 pounds large shrimp, shelled and deveined

2 tablespoons butter

1 small clove garlic, crushed

1/4 teaspoon salt

1/4 teaspoon ground pepper

Creole seasoning, optional

Juice of 2 lemons

2 ounces dry vermouth

Heat olive oil in a large skillet. When simmering, add shrimp and allow to cook until pink. Reduce heat and add butter, garlic, salt and pepper. Creole seasoning can be used instead of garlic. When well blended, raise temperature to very hot. Add lemon juice and dry vermouth. Cook for about 1 minute, stirring constantly. Serve with rice as an entree.

Yield: 4 servings.


2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed potatoes

2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chiles
1/4 teaspoon black pepper
1/4 teaspoon salt

Pepper and Onion Medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne

Pound chicken breasts to even thickness.

Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.

Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling."

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