Dec 21

Grilled Mahi Mahi

Quick, easy, delicious and healthy sums this recipe up. Enjoy!

food

4 6-8oz each mahi mahi fillets
Pepper
2 limes, juiced
3 Tbsp. dark tamari soy sauce
2 in. fresh ginger root, grated
(about 1 1/2 Tbsp.)
1 Tbsp. canola oil
20 blades fresh chives, chopped or
2 scallions, thinly sliced for
garnish

Preheat grill over medium high to high heat. Season mahi mahi fillets with pepper. Combine the lime juice, tamari, ginger and oil in a shallow dish. Turn the fillets in the marinade and let it hang out for 10 minutes. Grill for 6 minutes per side for a 1-inch fillet or until firm. Garnish fillets with chives and roasted sesame seeds.

Dec 07

Cucumber Onion Dip

This recipe is simple and delicious. It only takes a few hours of chilling in the refrigerator and this dip is ready. The flavors come together and make it hard to not have just one more cracker. Great for any party, so enjoy!

1 (8oz) cream cheese, softened
1/2 C. finely chopped seeded
peeled cucumber
1/4 C. finely chopped onion
2 Tbsp. mayonnaise
1/8 tsp. salt
1/8 tsp. pepper
crackers

In a small mixing bowl, combine the cream cheese, cucumber, onion, mayonnaise, salt and pepper; beat until blended. Refrigerate until serving. Serve with crackers.

Nov 26

Mini Raspberry Cheesecakes

My favorite dessert is cheesecake hands down! It has to be a real one though for me to eat all those calories, not a box no-bake one. This one is great for the holidays when you want portion control, or an appetizer party since they are individual servings. If nothing else they are way too cute! If you don’t have miniature cheesecake pans, you can bake these in lined muffin cups, though they may sink slightly in the middle. Enjoy!


1 C graham cracker crumbs
1 C sugar, divided
1/4 C butter, melted
2 (8oz) packages cream
cheese, softened
1 tsp. lemon zest
1 Tbsp. lemon juice
2 large eggs
2 Tbsp. seedless raspberry
jam

Preheat oven to 350. Stir together graham cracker crumbs, 2 tablespoons sugar, and butter. Press mixture into bottom of 20 (2-inch) miniature cheesecake pans. Bake for 6-7 minutes or until golden. Remove from oven. Reduce oven temperature to 325. In a large bowl, beat cream cheese at medium speed with a mixer until smooth. Beat in zest, lemon juice, and remaining sugar. Add eggs, one at a time, beating well after each addition. Spoon batter into prepared crusts. Swirl 1/4 teaspoon raspberry jam into each cheesecake. Bake for 15 minutes or until set. Cool in pans on wire racks for 2 hours. Cover loosely, and chill for at least 2 hours before removing from pans.

Nov 20

Pimento Cheese Spread

If you have had pimento cheese before and didn’t like it, you have got to try this recipe! This is crazy good! When I would hear “pimento cheese” I always thought of the pimento cheese party sandwiches I had growing up at baby showers and bridal showers. Nothing to rave about, huh? Using the food processor, this is a snap to make. If you find the spread too “sharp” try using 2 cups of mild cheddar and 2 cups of sharp cheddar. Enjoy!


4 C. shredded sharp cheddar
cheese
1/2 C. mayonnaise
1/4 C. chopped pimientos
1 Tbsp. pickle relish
1 tsp. onion powder
1/4 tsp. hot sauce
1/4 tsp. freshly ground
black pepper

In the container of a food processor, pulse cheese until it resembles a fine meal. Add mayonnaise, and process until creamy. Add pimientos, relish, onion powder, hot sauce, and pepper. Process until blended.

Nov 05

Chicken with Mushroom Sauce

This recipe is great for a large crowd or easy to cut down to size for a small family. I like to serve this with either rice or egg noodles so I double the sauce. White wine or chicken stock both work great, depending on the taste your family likes. Half wine and half stock is delicious too. Enjoy!

8 boneless skinless
chicken breast
2 Tbsp. olive oil
2 C. sliced fresh mushrooms
2 green onions, chopped
1 C. white wine or chicken stock
3 Tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. cornstarch
2 Tbsp. cold water

In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in wine or stock, butter, salt and pepper.
In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add more wine or stock if sauce thickens too much. Return chicken to skillet; heat through.

Oct 22

Buffalo Chicken Sliders

This recipe comes from Paula Deen’s fall magazine, and it is a winner if you like your chicken wings! If you don’t care for the blue cheese dip leave it off or substitute it with ranch dressing. These would be great to grill next time you have friends over, or to take for a BBQ since they can be marinating on the way. Also, the dip would be great with veggies or corn chips not just the sliders. Enjoy!

8 boneless skinless chicken breasts
(about 5 1/2 lbs)
2 C buffalo sauce, divided
1 (1 oz) envelope ranch
dressing mix
1 tsp. celery seeds
2 (12-count) pkg. slider buns
Blue Cheese Dip (recipe follows)

Cut each chicken breast into 3 pieces. Place chicken pieces between 2 sheets of heavy-duty plastic wrap, and flatten to 3/4-inch thickness. In a small bowl, whisk together 1 cup buffalo sauce, dressing mix, and celery seeds. Place chicken into a large resealable bag. Add buffalo sauce mixture; seal and turn to coat. Chill for 2 to 4 hours. Spray grill with cooking spray and preheat to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken for 4-5 minutes per side. Toss chicken with remaining 1 cup buffalo sauce. Place 1 piece chicken on bottom half of each bun. Spread about 2 tablespoons Blue Cheese Dip on cut sides of top half of buns and place, sauce side down, on chicken. Serve immediately.

Blue Cheese Dip
1 (8 oz) pkg cream cheese,
softened
1 (16 oz) container sour cream,
divided
1 (4 oz) pkg blue cheese,
crumbled
1/4 C chopped green onions
2 Tbsp. chopped parsley
1 tsp. ground black pepper

In a large bowl, beat cream cheese at medium with mixer until smooth. Add 1/2 cup sour cream, beating until smooth. Add remaining sour cream, beating until smooth. Stir in blue cheese, green onions, parsley, and pepper. Cover and chill until ready to serve.

Oct 17

Potato and Corn Chowder

This chowder is rich, thick and hearty. A great comfort food for when the nights are cool and you are looking for something warm and satisfying. Use homemade chicken stock and fresh corn and it takes it up another notch! Feel free to change-up your toppings; bacon, cheddar cheese, and cream cheese would also be great. Enjoy!

1 lb. potatoes, cubed and divided
(about 3 medium)
2 C. chicken broth
1 C. thinly sliced carrots
1/2 C. thinly sliced celery
1/2 C. chopped onions
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. ground black pepper
1 (11 oz) can corn, drained
1 C. half and half
1/4 C. chopped fresh parsley
2 C. grated Swiss or Monterey Jack cheese

Combine half of potatoes with broth in saucepan with tight-fitting lid. Bring to boil, reduce heat, and simmer about 10 minutes, or until tender.
Mash potatoes with a fork; stir in remaining potatoes, carrots, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender. Add corn and cook for a minute.
Add half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese and chopped green onions.

Oct 08

Mini Caramel Rolls

If you’re looking for a quick snack or breakfast these Caramel Rolls will work. Using a tube of refrigerated crescent rolls speeds up the process. These are great hot or room temperature, either way they are ooey-gooey good. Enjoy!


1/3 cup packed brown sugar
1/3 cup butter, cubed
2 Tbsp. corn syrup
1 1/2 tsp. milk
1 tube (8oz.) refrigerated crescent rolls
2 tsp. sugar
1/2 tsp. ground cinnamon

Combine brown sugar, butter, corn syrup and milk in a small saucepan. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a greased 9-in. pie plate; set aside.

Separate crescent dough into four rectangles; gently press perforations to seal. Combine sugar and cinnamon in a small bowl; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch the seams to seal. Cut each into eight slices; place cut side down in prepared pie plate.

Bake at 375 for 15-18 minutes or until golden brown. Cool in a pie plate for 1 minute before inverting onto a serving plate.

Oct 04

Grilled Halibut Steaks

Let’s start with that I am not a big fish eater. I did realized however the benefits of eating fish, and heard that some fish like tilapia doesn’t have a strong fish taste. So I looked for a few recipes to try, and wow….not bad. Since then I have tried quite a few, and have found there is a lot of fish I really don’t mind eating. If you’re the same as me and don’t care for a strong-tasting fish a few examples to try would be tilapia, halibut, cod and mahi-mahi. Some are more pricier than others like halibut. Feel free to use another firm white fish when you can not find it at a good price. The sauce for this dish smells awesome cooking on the grill and would be great for entertaining. Enjoy!

2 Tbsp. brown sugar
2 Tbsp. butter
1 Tbsp. lemon juice
2 tsp. soy sauce
1 tsp. minced garlic
1/2 tsp. pepper
4 halibut steaks (5oz. each)

In a small saucepan, combine the first six ingredients. Cook and stir until butter is melted. Remove from the heat; set aside. Coat grill rack with cooking spray before starting the grill. Grill halibut, covered, over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting frequently with butter mixture.

Sep 18

Bacon-Brown Sugar Brussels Sprouts

Whether you like brussels sprouts or not, what better way to make them better than to add bacon!

4 bacon slices
1 (14 oz) can chicken broth
1 Tbsp. brown sugar
1 tsp. salt
1 1/2 lb. brussels sprouts, trimmed & halved

Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon.

Add broth, brown sugar, and salt to drippings in pan, and bring to a boil. Stir in brussels sprouts. Cover and cook 6-8 minutes,or until tender. Transfer sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately.