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
Recipes for Kids.. For picnic recipes
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 -
RECIPES FOR JUNE - SUMMER SALADS
LAYERED TACO SALAD
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.
SALMON PASTA SALAD
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.
SEVEN LAYER CHEF'S SALAD
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.
CAULIFLOWER AND BACON SALAD
1 head lettuce
1 box frozen peas
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.
PICNIC PERFECT CHICKEN
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
HONEY BUTTER BONELESS CHICKEN BREASTS
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.
THAI STYLE PORK CHOPS
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.
SWORDFISH BAKED IN FOIL
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
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
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
SAUSAGE WRAPS WITH BOURBON MUSTARD
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
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.
DR. PEPPER MARINADE
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
FRESH RHUBARB UPSIDE DOWN BABY CAKES
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
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"
ROSY RHUBARB CAKE
2 cups flour
2-1/2 teaspoons baking powder
1/4 cup brown sugar
1/2 cup shortening
1/4 teaspoon salt
3/4 cup milk
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.
ALMOND SHORTCAKE BISCUITS
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.
FROSTY STRAWBERRY SQUARES
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.
PINK LEMONADE PIE
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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RECIPES FROM OUR FORUM - THAT'S MY HOME RECIPE CAFE
LEMON BUTTER CHEWS
1 (18.25 ounce) box lemon cake mix
8 tablespoons (1 stick) butter, softened
8 ounces cream cheese, at room temperature
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
NO COOK PEANUT BUTTER PUFF BARS
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
RASPBERRY MARSHMALLOW CAKE
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
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
BREAKFAST ON THE RUN by
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
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
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
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
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]
KITCHEN TIPS - HERBS AND SPICES
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.
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
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.
RED LOBSTER SALMON WITH LOBSTER MASHED POTATOES
4 eight-to-ten ounce pieces of fresh salmon fillets,
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
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
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
Stir in lobster meat and season sauce to taste with salt and
pepper just before serving.
Lightly brush both sides of fillets with olive oil and season with McCormick's
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
ENCORE! ENCORE! SHRIMP SCAMPI
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.
TGI FRIDAY'S SIZZLING CHICKEN AND CHEESE
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
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
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."
Any questions or
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