Roasted Garlic and Tatsoi Hummus

Add 2 handfuls of Tatsoi (or spinach), one can rinsed chickpeas (reserving liquid), 2 tbs olive oil, and cloves of two roasted garlic bulbs to a food mixer. Blend adding some reserved liquid/ olive oil to make a paste like consistency  Add salt/ pepper to taste. You could add some roasted red pepper as well, if you like some spice. Chill and serve with small wheat crackers. 

Crab Cakes and Eggs

Combine a 6 oz. can Lump Blue crab meat with 3/4 cup of Panko, 1 clove pressed garlic, 1/4 fine chopped onion, 1 egg, 1 tbs Worcestershire, 1 tsp Dijon, 2 tsp lemon juice, and 1 tbs melted butter in a bowl. Mix gently by hand as to not mash the ingredients. 

Cover and refrigerate for one hour. 

Form into balls and roll in extra Panko. Place in hot cast iron skillet and press into patties. Cook until crispy and flip to finish other side. Serve with eggs and a sauce made of 50/50 Franks Red Hot and Mayo. 

Black Beans, Rice, and Marinated Herring

I started by cooking my rice in seasoned water. I added 1/2 finely diced habanero chili at the last three minutes. I drained my rice by pouring over black beans in a colander reserving 1/3 cup of rice liquid. This will save the bits of habanero. 
I returned rice and beans to pan adding two fresh jalapenos,diced.
I took my herring, packed in Franks Hot Sauce, rough chopped, and added to mixture. Serve hot or cold with tortilla chips. 

Roasted Garlicky Shrimp atop Fresh Greens Salad

Start with raw, deveined shrimp. 
You can buy 16-20 count for about $6/ pound. Thaw by placing shrimp on a few paper towels in a covered bowl over night in the refrigerator. 
Peel your shrimp and remove tails by squeezing and pulling tails. Run under a quick rinse with cold water and place back on the paper towel. Pat dry. Place shrimp in a dry bowl and lightly drizzle with some olive oil. Toss with your hands so all shrimp is lightly wet. 
Season with garlicky jerk marinade and place on warm cooking sheet in a 400* oven for 6-10 minutes. The shrimp is done when it turns pink and glassy. Let set for 3-5 minutes before placing on your salad.

Mock BW3 Spicy Garlic Sauce

1 cup Frank's Red Hot sauce 
1/3 cup vegetable oil 
1 tsp sugar 
1 tsp garlic powder 
1/2 tsp black pepper (ground) 
1/2 tsp cayenne (powder) 
1/2 tsp worcestershire sauce 
1 egg yolk 
2 tsps water 
2 tsps cornstarch 

 In a small sauce pan combine first seven ingredients. Heat over medium heat until sauce begins to boil. Reduce heat and simmer for five minutes. Remove pan from heat and allow to cool for 10 minutes. Whisk egg yolk and water together. Add cornstarch and continue to whisk until cornstarch is completely dissolved. Slowly add warm hot sauce mixture to egg mixture. Continually whisk to create an emulsion. 
Dredge wings or legs in sauce and serve. Chill remaining for later use.

Homemade Smoked Sausage Balls

1 1/2# fresh ground pork 1-2 tbsp fresh sage, chopped fine 1 1/2 tsp sea salt 1 1/2 tsp fresh cracked pepper 6-8 jalapenos, seeded and chopped fine 3/4 cup quick oats, pulsed to fine but not powder Fold together gently just enough to mix evenly. Roll into balls and place in freezer on sheet pan for 15 minutes. Smoke indirect for 1 to 1 1/2 hours at 170 degrees under heavy smoke. Balls are done when thermometer reads 160. At game time, place balls in a crock with you favorite sauce.

Black Bean Cakes-n-Eggs

Adapted from Cooking Light magazine

2 tablespoons your favorite oil
5 large eggs
1 (15-ounce) can black beans, rinsed and drained
1/2 cup panko, divided
1/4 cup finely chopped green garlic
2 tablespoons chopped fresh parsley
3/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper

Place 1 tablespoon oil, 1 egg, and beans in a food processor. Pulse 20 times or until mixture becomes a coarsely chopped paste. Combine bean mixture, 5 tablespoons panko, garlic, and next 4 ingredients in a bowl.
Place 3 tablespoons panko in a dish. Divide bean mixture into 4 equal portions. Shape each into 4 patties and dredge in panko. Heat a cast iron skillet over medium-high heat. Add 1-1/2 teaspoons oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan clean. Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet. Cover and cook 4 minutes. Remove from heat.
Arrange 1 serving sauteed greens, 1 black bean patty, and 1 egg on each of 4 plates.
Click on photo for larger image.

Sirloin Sliders

Summer is here. Lunch today: Sirloin sliders went on the grill while potato and carrot sticks went into the oven. Just toss some vegetables in olive oil and place in 450* oven for about 20 minutes. Build your sliders, I used cheddar cheese, jalapenos, spicy bbq sauce, and of course, onions. Enjoy drive-thru food at home. It is so much healthier and tastes better too!

Roasted Shrimp on Salad.

Start with raw, deveined shrimp. You can buy 16-20 count for about $6/ pound. Thaw by placing shrimp on a few paper towels in a covered bowl over night in the refrigerator. Peel your shrimp and remove tails by squeezing and pulling tails. Run under a quick rinse with cold water and place back on the paper towel. Pat dry. Place shrimp in a dry bowl and lightly drizzle with some olive oil. Toss with your hands so all shrimp is lightly wet. Season with your favorite rub or seasonings and place on warm cooking sheet in a 400* oven for 6-10 minutes. The shrimp is done when it turns pink and glassy. Let set for 3-5 minutes before placing on your salad.

Help change the American diet

You can vote to change the American diet, 3 times a day. Buy food from companies that treat workers, animals, and our environment with respect. Buy foods that are in season, locally grown organic foods and know the ingredients. Read labels on everything. Shop farmers markets, buy locally, plant a garden (even a small one.) Cook meals with family, give thanks, and eat it together. If you say Grace, ask for food to help us, our animals, and our planet stay healthy. We can change the American diet with every bite. Demand change. (Food Inc)
We have a right to healthy food. Healthy, nutritious food is delicious but big corporate restaurants do not want us to think so. Lets send a message.

Apple Crisp

Preheat oven to 400*.
6 cups sliced apples
1 cup sugar and 1-1/2 tsp ground cinnamon
Mix well and pour into well-greased 3 to 4 qt baking dish (I used two smaller ones.)

Meanwhile ~ Mix 1-1/2 cups of baking mix with 1/2 cup milk and one egg. Add 3 tbs melted shortening. Mix well and drop over apple mixture.
Bake 20 minutes and reduce to 350* for an additional 10 minutes or so.

Avocado Margarita

I muddled 1/2 an avocado with 3/4oz of lime juice, agave nectar, Blue Curaçao, and a pinch of salt. Add 1 1/2oz of Milagro blanco tequila. Swish in shaker glass, but do not shake.
Add to chilled glass. Lightly salt the top if you like salted margaritas.
It is rich and creamy and packed with vitamin A, C, E, K and B6. Not to mention the fiber and folate. The folate contained in avocados is mostly responsible for reducing the risk of heart disease, especially compared to people who have a diet low in folate.

Bacon wrapped Jalapenos

These are so easy. I baked my bacon at 400* for about 10 minutes and pulled it out just under done. While bacon is cooling cut and clean your jalapenos. Fill with cold Neufchatel and seasonings if desired and wrap with bacon. Return to oven and bake until bacon is crisp.

Border breakfast bowls

Preheat oven to 400*
Take large warm tortillas and lightly brush with olive oil. Press into medium ramekins on a cookie sheet. Bake 8-10 minutes, checking often.

While bowls are baking, place one golf ball sized potato, cut into 1/4" pieces, 1/2 jalapeno, chopped, a slice of onion, chopped, and a teaspoon of oil for each serving in a preheated cast iron skillet. Saute for 8-10 minutes turning often.
When bowls are done, set aside to cool.
Add to skillet, one egg for each serving lightly beaten with a tsp of heavy cream. Turn gently without stopping until eggs are 85% done(eggs will finish while plating and serving). Add some shredded cheese and turn off heat.
Fill each cooled bowl with the egg hash. Top with a sprinkle of cheese and fresh herbs if available. Add a dash of your favorite hot sauce and enjoy.

Petite Lasagna

1/2# ground beef
¼ tsp salt
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes
2 cloves garlic, minced
small bunch fresh oregano
3-4 leaves fresh basil
1/2 small container ricotta cheese
6 egg roll wrappers cut into 4 pieces
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add onions, mushrooms, salt, and pepper. Crumble the meat and brown until the beef is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 1/2 of the oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining oregano, and the basil. Stir and set aside.

Coat muffin tins with cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another 1/4 egg roll wrapper on top of this layer and repeat the process with remaining ricotta, remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool slightly, remove, and serve!

Tomato Basil Salad

5-6 medium sized tomatoes
1/4 red onion sliced thin then chopped
3 tablespoons olive or vegetable oil
3 teaspoons red wine vinegar
1 bunch fresh basil sliced into strips
1 1/2 teaspoon sugar

Place tomatoes and red onion in a shallow dish. In a small vessel with lid, combine remaining ingredients; shake until completely emulsified. Pour over tomatoes and onions. Cover and refrigerate for at least 1 hour.
The folks at our church group loved it and, believe me, they don't lie.

Broiled Fries.

Craving good old fashioned fries but your new lifestyle doesn't allow them. Here is a way you can truly enjoy them.

Preheat oven and sheet pan to 450*
Cut a small potato for each serving into 1/4" square strips.
Place in bowl with 1/2 tsp olive or canola oil for each serving.
Toss and season if desired. I used Holy Smoke seasoned rub.
Place fries on preheated pan on the rack next to bottom for 5 minutes.
After 5 minutes, turn oven to broil and cook 10 minutes. Carefully turn fries and return to oven for 10 minutes or until crisp to your liking.
I used a toaster oven because mine actually gets up to 500*.

Sausage and Black-Eyed Pea Hash

This simple one-dish meal is made even more delicious with a fried egg on top of each plate; the yolk creates its own creamy sauce.
1/2# jalapeno sausage. I make it or buy it at Dot's market
2 stalks sliced celery
1 small tomato chopped
1 jalapeno chopped
1 medium yellow squash, cubed
2 teaspoons chopped fresh thyme
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
1 can black-eyed peas,drained
1 tablespoon oil
4 large eggs
1/4 teaspoon freshly ground black pepper

Heat a large cast iron skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery and next 3 ingredients (through squash); sauté 3 minutes, stirring frequently. Add next 5 ingredients (through peas). Simmer 2 minutes or until peas are thoroughly heated. Make two wells in the mixture.
Crack eggs into custard cups 2 per cup. Dump eggs into wells and cover. Cook covered 4 minutes or until whites are set.

Think Spring

As Nadia G says, "It's OK to play with your food, alright."

Creole Cheesecake

Shrimp Cheesecake Crust: 
4 oz grated Parmesan cheese 
1 C Panko bread crumbs 
1/2 C pecans  
1/2 tsp Creole seasoning 
1/2 C melted butter 

Preheat oven to 300 degrees. Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground. Stir in butter until moist and press into the bottom of a 9 inch spring form pan and bake at 325 degrees for 15 minutes. Remove to cool. 
*Note, I used individual ramekins in a water bath instead of the spring form pan. 

Filling: 
2 (8 ounce) packages of cream cheese, softened 
12 oz grated, smoked Gouda cheese 
4 oz grated Parmesan cheese 
1 C chopped onion 
1/4 C chopped celery
1/4 C chopped green pepper 
1/2 C chopped smoked or roasted red peppers 
2 jalapeno peppers seeded and chopped 
1/4 C chopped green onions 
2/3 C cream 4 eggs, beaten 
1 pound chopped shrimp 
1/3# chopped Andouille sausage 

Prepare pan by wrapping the outside with foil. Place the spring form pan into a water bath (after pan is wrapped with foil, place in a bigger pan and put a couple inches of water in the larger pan.) Sauté the vegetables, shrimp, and sausage in a skillet until tender and shrimp is almost done. Set aside to cool. 
Meanwhile, with an electric mixer, beat the cheeses together until smooth. Add the eggs one at a time and blend after each addition. Blend in the heavy cream. Gently fold the seafood, sausage, and vegetables into the cheese mixture and pour into the crust (wrapped pan in the water bath). 
Bake for 1 1/2 to 2 1/2 hours or until set. 
*Note, I used individual ramekins in a water bath instead of the spring form pan to speed cooking.

Black Eyed Pea Cakes with Beer Braised Greens

Combine 3/4 can peas and 2 garlic cloves in a food processor; process to a thick paste. Combine pea mixture, remaining peas, 1/2 cup Panko bread crumbs, 1/2 fine chopped red onion, salt/ pepper, and 2 whisked eggs in a large bowl. Stir in 3/4 C cooked quinoa. Shape into a 1/2-inch-thick patties. Place a skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Don't over crowd your pan or you'll heat. Rough chop 6 C of greens, 1 clove garlic, and the other 1/2 of your onion. Place a big skillet or dutch oven over med-high heat. Drizzle with olive oil and add onion and garlic. Keep them moving and saute for a minute. Add greens all at once and turn heat up to almost high. Fold greens over after a minute or two. Add 1/2 bottle of beer or 6 oz wine and cover. Check after another minute or two. Place cakes over greens to ensure they are warmed through. Sprinkle greens with Parmesan if desired. Serve cakes atop greens. I made a simple Southwest sauce with 1/2 Miracle Whip and Red Hot sauce to drizzle on top.

5 Minute Chocolate Cake

Crock Pot Caramel Sauce

Unopened can of condensed milk with label removed
Crock pot with water enough to cover can
Cook on low for 8 hours.
MUST allow to cool then transfer to fridge overnight.
NEVER open warm can.
This is easily the best caramel sauce for apples, ice cream, or whatever you fancy.

Babaganoush

First we halved an eggplant longways, sprinkled with sea salt and rested. After 45 minutes, squeeze the eggplant gently to release all the nasty liquid trapped inside.
Place on a smoker cut side down for 1.5 hours. (Roast in oven if you can't smoke it.)
Cool and scoop out flesh onto food processor. Add 1 clove garlic, juice from 1/2 of a lemon, 1/3 cup olive oil, salt/ pepper. Process adding additional olive oil until smooth to your liking.
We sliced wheat bread and drizzled with olive oil, toasted, and added fresh rosemary for dippers.

Eggs'troidinary Floral Breakfast

First we made some simple hash with crumbled bacon, potatoes, onions, and peppers.
Then slice a pepper and place slices in skillet with a touch of oil. When they start to sizzle, add an egg to each pepper.
Serve atop hash for a festive, floral breakfast.
We used yellow peppers but use green for St Patty's Day, Red for Valentines Day, or use whatever you have like we did.

Roasted Shrimp Atop Angel Hair and Greens

Tonight, with my recent health issues, my lovely assistant/ wife, will be helping prepare our meal.
First we started water boiling for our pasta. 6-7 min salted boiling water to al dente.
We placed raw, peeled, deveined, shrimp on a sheet pan and drizzled with olive oil, salt/ pepper.
Place in a 400* oven for 8-10 minutes or until pink and translucent.
Toss sauteed mushrooms, leeks, and garlic into pasta. Add fresh picked sunflower greens, or other and toss with a 1/4 stick of butter.
Plate and top with shrimp.
Easy, Simple, Delicious.

Farmers Breakfast Muffins

1 bag frozen hash browns, thawed
1/3 stick butter, melted
4 slices cooked bacon, chopped
6 eggs
1/3 cup milk
3 mushrooms
1/4 cup bell peppers, chopped
1/2 shredded cheese

Combine hash browns, butter and salt/ pepper. Mix well
Press the mixture into muffin cups to form a muffin shape.
Bake at 400* for 12 minutes.
Beat eggs with milk until starting to fizz on top.
Add bacon, mushrooms, peppers, egg mixture until distributed over 12 muffins.
Bake at 400* until set.

For sauce if needed, mix 2 tablespoons of mayo and 2 teaspoons of Texas Pete hot sauce. Mix well and lightly drizzle over plate.

Chili and Cranberry Chicken

This one is easy, just mix 1 can of whole cranberry sauce and 1 bottle of chili sauce in a Crock-Pot with 3 to 4# chicken of your choice. Cook on low for 6-7 hours. Pull chicken out carefully and move sauce to a pan. Heat on high adding some corn starch and water to thicken sauce. Add chicken and simmer 10 minutes. Serve with crisp sauteed veggies.

Zucchini Parmesan

3 large zucchini, sliced into 1/3-inch pieces
1 tablespoon olive oil
1/2 cup Parmesan cheese, grated and divided
1/4 cup bread crumbs
Fresh ground pepper for taste
1 cup Italian sauce, homemade or whatever you use
1/2 cup mozzarella cheese, grated

Preheat oven to 450*. Prep a large baking sheet with olive oil.
Place zucchini in a bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the Parmesan and bread crumbs.
Dip each piece into the Parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
Reduce the oven temperature to 400*. Coat the bottom of a small baking dish with Italian sauce. Layer one third of the crisp zucchini coins over sauce. Sprinkle zucchini layer with mozzarella and the remaining Parmesan. Repeat the layers until the zucchini is gone, ending with a sprinkling of cheese.
4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes.

Seafood Alfredo with Shells for Valentines Day dinner

Seafood Alfredo with Shells

2 cups heavy whipping cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese
12 oz box mini shells
8 oz chopped spinach
1 can each baby shrimps and chopped clams

DIRECTIONS:
Cook shells 6 minutes or according to box directions. I added a diced sweet potato to the pasta water.
In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Slowly stir in all four cheeses. Reduce heat to low, and continue to stir just until all cheese is melted. Stir in spinach and seafood. Simmer 2 minutes. Cover and turn off. Drain pasta and blend all together with 2 cloves chopped garlic and serve.

Goat Cheese Appetizer

The Pub at The Greene makes a goat cheese marinara appetizer that our friends, Matt and Sasha, introduced to us. We came up with a new improved recipe for an old favorite. I gently warmed 9oz of fresh goat cheese in a glass dish by microwaving it at 50% power for a few minutes. When almost softened, we topped with fresh chopped garlic, warm marinara sauce, We placed into a 325* oven for 10-15 minutes, until bubbly. Top with freshly toasted slivered almonds and dip with little toasted bread rounds. Thanks Blakes, we still think of y'all when we eat this fabulous dish.

Beef~n~noodles

I had 1# frozen shredded beef leftover from Christmas and turned it into a wonderful comfort favorite.
I sweated an onion with a few button mushrooms until soft.

Add 3 TBS flour by sifting into the onion/ mushroom mixture a little at a time until it starts to thicken. Add 1 cup milk or half & half while stirring. Add thawed beef and stir in. Serve over pasta or mix together before serving and serve over mashed potatoes.