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.

Aug 28

Asian Spaghetti

Asian spaghetti is simple and quick; a great side dish, or you can add chicken, steak, or shrimp and it becomes a one dish meal. Remember to adjust the cayenne pepper to your family’s tolerance of heat, and feel free to substitute any veggies you have on hand. Enjoy!

8 oz. uncooked angel hair pasta
1 C. sliced fresh mushrooms
1 C. fresh snow peas
3/4 C. shredded carrots
4 green onions, cut into 1-in. pieces
2 Tbsp. canola oil
1 garlic clove, minced
1/4 C. soy sauce
1 tsp. sugar
1/4 tsp. cayenne pepper
2 Tbsp. sesame seeds, toasted

Cook pasta according to package directions. Meanwhile, saute the mushrooms, snow peas, carrots and onions in oil in a large skillet until crisp-tender. Add garlic; cook 1 minute longer.
Combine soy sauce, sugar and cayenne in a small bowl. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

Aug 20

Tangy Garlic Wings

Tangy garlic wings are a nice change for any party or just a snack. To make sure they are crispy I place a cooling rack on top of the baking sheet, then spray the rack with Pam. This allows the heat of the oven to circulate around the chicken. Enjoy!

1 C. Ketchup
1/2 C. butter, melted
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
2 tsp. chili powder
1 tsp. garlic powder
2 dashes hot sauce
4 1/2 lbs. chicken wings

In a large bowl, combine ketchup, butter, vinegar, mustard, chili powder, garlic powder, and hot sauce. Add wings, tossing to coat; chill for 4 hours.
Preheat oven to 400. Line rimmed baking sheets with foil. Remove chicken, reserving marinade, and place on baking sheets in a single layer. Brush wings with marinade. Discard any remaining marinade. Bake 30 minutes or until chicken is done.

Jul 25

Parmesan cheese rinds

The rind from Parmesan cheese is a great way to season your next pot of soup or marinara sauce. When you have finished your next wedge of Parmesan, place the rind in a small freezer bag and keep in your freezer. The next pot of soup or marinara you make just drop in a rind and it will provide great flavor. Remember, before serving to pull out what hasn’t melted.

Jul 20

Barbecued Meatballs

These meatballs are so good it’s hard to just eat a few. The recipe does make a lot, around 4 dozen, so this is perfect for a pot luck dinner or other large gathering. Enjoy!

1 egg, lightly beaten
1 can (5oz) evaporated milk
1 cup quick-cooking oats
1/2 cup finely chopped onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1 1/2 lbs. ground beef

Sauce:
1 cup ketchup
3/4 cup brown sugar
1/4 cup chopped onion
1/2 tsp. liquid smoke, optional
1/4 tsp. garlic powder

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1 in. balls; place in a greased 13×9 baking dish. Bake, uncovered, at 350 for 18-20 minutes or until meat is no longer pink. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

Jul 16

Grilled Sesame Chicken

Chicken on the grill in the summer is a staple for most, and here is a great marinade that leaves the chicken moist and flavorful. If you’re not cooking for a large group don’t be afraid to reduce the recipe. Enjoy!

1 C. olive or vegetable oil
1 C. white grape juice
1 C. soy sauce
1 C. chopped green onions
1/3 C. sesame seeds, toasted
2 Tbsp. ground mustard
1 1/2 tsp. ground ginger
2 tsp. pepper
8 garlic cloves, minced
12 boneless skinless chicken
breast halves

In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
Drain and discard marinade from chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until meat juices run clear, basting occasionally with the reserved marinade.

Jul 02

Sloppy Joes

Sloppy Joes…..what can I say, they are so good both kids and adults love them. Forget about the stuff that comes in a can, make your own. Seen Rachael Ray make this a few years ago and since then it has been on the menu often in my kitchen. Enjoy!

food
1 Tbsp. olive oil
1 1/4 lbs. ground beef
1/4 c. brown sugar
2 tsp. to 1 Tbsp. steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
2 C. tomato sauce
2 Tbsp. tomato paste

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add to meat and combine. When the meat has browned, add onion and peppers to the skillet. Reduce heat and cook onions, pepper, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook mixture 5 minutes longer.

Jun 18

Lettuce Wraps with Chipotle-Orange Beef

After being at the beach today I wanted to continue our “vacation” vibe, so I made these lettuce wraps and served them with an icy tropical drink. Wow, so good! These are very spicy though, so you will have to adjust the amount of peppers or the adobo sauce if spicy is not your thing. Enjoy!

1 lb. ground beef
1 Tbsp. butter
1 onion, sliced
2 cloves garlic, minced
1/2 C. orange marmalade
2 chipotle peppers in adobo
sauce, minced
2 Tbsp. adobo sauce from
chipotle peppers
1/4 tsp. salt
1-2 heads boston lettuce

In a large skillet, saute ground beef over medium-high heat until browned and crumbly. Drain, set aside. Wipe skillet clean. Melt butter in skillet over medium-high heat. Add onion and garlic; saute until lightly, browned. Stir in cooked beef, marmalade, minced chipotle, adobo sauce, and salt; cook until heated through. Serve beef mixture with lettuce leaves.

Jun 09

Coconut Berry Pizza

Here’s a great summer desert that will allow you to enjoy all of the fresh berries of the season. Fresh whipped cream works great instead of the frozen if you like to make your own. As a warning, this is very addictive, just one piece will not do. So enjoy!

food
2 tubes (8oz) each refrigerated
crescent rolls
1 pkg. (8oz) cream cheese, softened
1 C. confectioners’ sugar
2 Tbsp. seedless raspberry jam
1 carton (8oz) cool whip, thawed
4 med. kiwi, peeled & sliced
1 1/3 C. sliced fresh strawberries
1 1/3 C. each fresh raspberries,
blueberries & blackberries
1/2 C. flaked coconut, toasted

Unroll crescent dough and place in a greased 15×10 inch baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375 for 12-15 min. or until golden brown. Cool on a wire rack.

Meanwhile, in a small bowl, beat the cream cheese, confectioners’ sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.

Serves 16