Mother’s Day Breakfast Cobbler
Don’t be afraid to make this fruit dessert for Mother’s Day breakfast. Serve it with a scoop of plain yogurt on the top. Everyone loves this breakfast treat.
INGREDIENTS
1 Cup Unbleached Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 1/4 Teaspoons Ground Cinnamon
4 Tablespoons Chilled Unsalted Butter
1/4 Cup Room Temperature Honey
1/2 Cup Milk
1 Pound Ripe Plums (Split In Half & Pitted)
3 Tablespoons Light Brown Sugar
3 Tablespoons Wheat Germ
Plain Yogurt For Serving
Preheat your oven to 375° F. Lightly butter and flour a medium size glass baking dish. Whisk together the flour, baking powder, salt and 1 teaspoon of the cinnamon in a large size bowl. Using a hand held pastry blender or two forks cut 3 tablespoons of the butter into the mixture until it is all crumbly. In a small size bowl whisk together the honey and milk. Add all at once to the dry ingredients. Stir to combine all of the dry ingredients. The spread the batter into the prepared baking pan. Using a knife score an X through the skin of each plum half. Arrange the plums skin side up in a single layer over the batter. Mix the brown sugar, wheat germ and remaining 1/4 teaspoon cinnamon in a small bowl. Cut in the remaining 1 tablespoon butter to form a cumbly topping. Sprinkle the topping over the plums. Bake for 30 minutes until the center of the cobbler is set and the topping is nicely browned. Remove the cobbler from the oven and cool in the pan for 10 minutes. Slice into wedges and serve topped with plain yogurt. Serves 4
Roasted Cornish Hens
Use Victoria’s Dry Rub to add new flavor to these roasted hens. You can stuff them with either wild rice or my Southern Cornbread (recipe to follow).
INGREDIENTS
Stuffing & Hens:
2 Tablespoons Unsalted Butter
6 Ounces Diced Andouille Sausage
3 Diced Carrots
1/2 Cup Chopped Onion
3 Diced Celery Stalks
3 Minced Garlic Cloves
1 Bay Leaf
2 Tablespoons Chopped Sage
Crumbled Southern Cornbread or Wild Rice
1/4 Cup Chicken Stock
4 Cornish Game Hens (1 1/2 Pounds Each)
Victoria’s Dry Rub
Or 1 Teaspoon Kosher Salt & 1 Teaspoon Freshly Ground Pepper
1 Tablespoon Melted Unsalted Butter
Prepare the stuffing. In a large skillet melt the butter over a medium heat. Add the Andouille sausage, carrots, onions, celery, garlic and bay leaf. Cook for 5 minutes. Add the sage and either cornbread or cooked wild rice. Continue to cook for a few minutes. Stir continuously to blend the flavors. Add the chicken stock, stir and continue to cook for 2 minutes. Remove from the heat and set aside until you are ready to stuff the hens. This stuffing can be prepared and refrigerate, covered, up to a day in advance. Remove the bay leaf before stuffing.
Thoroughly rinse and dry the hens. Rub the hens inside and out with Victoria’s Dry Rub or the salt and pepper mixture. Fill the cavity of each hen with 3/4 cup of stuffing. Spoon the remaining stuffing into a well buttered baking dish and cover with a tight fitting lid or aluminum foil. Arrange the hens in a roasting pan and brush with the melted butter. Place the pan and baking dish in the oven. Roast for 45 minutes until the hens are nicely browned and crisp and the juices run clear when a thigh is pricked with a fork. The dish of stuffing should be very hot. Serve each hen on a small bed of additional stuffing. Serves 4
Grilled Teriyaki Pork Chops
This recipe is perfect for a spring or summer menu. These pork chops can be served with asparagus, fried rice or stir fried vegetables. I like to serve iced tea and fruit for dessert to keep the dinner cool.
INGREDIENTS
4 (1 inch thick) Pork Chops
¼ Cup Teriyaki Sauce
¼ Cup White Wine
3 Tablespoons Honey
2 Cloves Minced Garlic
Combine the teriyaki sauce, wine, honey and garlic in a large baking dish. Reserve a bit for basting. Add the pork chops and turn to coat. You want the pork chops to be fully covered in the sauce. Put in the refrigerator for 5 hours or overnight. Prepare your grill or preheat your broiler. I like to broil these pork chops 5 inches from the heat. Baste occasionally with the marinade and turn once. Cook for 15 to 20 minutes until the juices run clear. Serves 4
Stir Fried Shrimp
Here is a nice light dish that is great for either lunch or dinner and is great for making a quick meal.
INGREDIENTS
1 Cup Raw Rice
1 Tablespoon Vegetable Oil
4 Sliced Green Onions
1 Tablespoon Minced Fresh Ginger
1 Clove Sliced Garlic
6 Ounces Pea Pods
1 Sliced Small Zucchini
6 Ounces Broccoli Florets
1 Chopped Celery Stalk
1 Small Diced Red Bell Pepper
1 Pound Shelled Shrimp
2 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
Cook the rice according to the package directions. You can use either white or brown rice. While the rice is cooking heat the vegetable oil in a wok or a large skillet over a medium heat. Add the green onions, ginger and garlic. Stir fry for 1 minute. Add the pea pods, zucchini, broccoli florets, celery and red bell pepper. Stir fry over a medium high heat for 3 to 5 minutes until the vegetables are crisp but tender. Add the shrimp and stir fry for 2 minutes. You want the shrimp just to turn pink. Stir in the soy sauce and sesame oil and cook for 30 seconds. Remove from the heat and transfer to a serving dish. Serve immediately with cooked rice. Serves 4
Cinco De Mayo Salsa
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
INGREDIENTS
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.
Ginger And Lime Grilled Salmon
After living in the Pacific Northwest for so many years I really got spoiled because the salmon there is the best in the world. For this recipe the ginger and lime really mix well together and compliment the salmon. It’s BBQ time so get grillin’ that salmon!
INGREDIENTS
2 Pound Salmon Fillet
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Lime Zest
2 Tablespoons Grated Fresh Ginger
1 Tablespoon Fresh Lime Juice
5 Tablespoons Melted Butter
Rinse the salmon and pat dry with paper towels. Cut crosswise into 4 equal parts. Make sure to remove as many bones as possible. Prepare your barbecue. Season the salmon with the salt and pepper. Sprinkle on the grated ginger and lime zest. Press gently into the salmon. In a small size bowl combine the lime juice and melted butter. Pour the butter mixture over the salmon. Place the salmon on the grill and cook for 8 to 10 minutes. Remove from the grill and transfer to a cutting board. Remove the skin by sliding a sharp knife between the fish and the skin. Serve immediately. Serves 4
Rice Krispie Treats
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package regular marshmallows or 3 cups miniature marshmallows
6 Cups Rice Krispies Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with wax paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
This is sticky to make, but you’ll have fun licking your fingers!
.
Swordfish Salad
Instead of using tuna why not use swordfish. If I have leftover swordfish I like to make my delicious Swordfish Salad. Serve it on bread or over lettuce and tomato. So delish!
INGREDIENTS
1 Large Piece of Cooked Swordfish
1 Chopped Jalapeño Pepper
1 Chopped Dill Pickle Spear
2 Chopped Green Olives
3 Chopped Scallions
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Parsley
Dice the swordfish into bite size chunks and transfer to a large bowl. Stir in the chopped jalapeño pepper, chopped pickle, chopped olives, chopped scallions, salt, pepper, mayonnaise, mustard and parsley. Refrigerate for 1 hour. Serve on bread of your choice (I like to use a crusty Italian bread) or serve over lettuce and tomato. Serves 4
Corn & Black Bean Salad
This simple and colorful salad is packed full of flavor. With the combination of sweet corn, tender black beans, cherry tomatoes and zesty cilantro in a vinaigrette dressing what could be better.
INGREDIENTS
2 Cups Fresh or Frozen Corn
1/2 Cup Chopped Red Onion
2 Tablespoons Malt Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Black Beans
1 Cup Halved Cherry Tomatoes
1/3 Cup Chopped Cilantro
In a medium size pot add water and bring to a boil. Add the fresh corn and cook for 1 minute. Remove from the heat and drain well. Rinse in cold water and drain again. If you are using frozen corn skip the cooking process. Just thaw the corn out. In a large size bowl whisk together the malt vinegar, olive oil, lime juice, salt and pepper to make the dressing. Add the beans, corn, chopped onions and cherry tomato halves. Toss just until all of the ingredients are incorporated. Cover and chill for at least 3 hours. Add the cilantro and toss again before serving. Serves 4
Grilled Swordfish
It’s spring and I’ve got the grilling itch something bad! I thought that I had lemons in my fridge, but to my dismay only found a lonely grapefruit. I decided to try a quick grapefruit marinade before grilling. The taste is subtle, but very good.
INGREDIENTS
1 ½ Pounds Fresh Swordfish
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Juice of 1 Grapefruit
Wash and pat dry, with paper towels, the swordfish. If your swordfish is one large piece then cut it into half. It will make it easier to handle and cook. On a large platter place the fish. Sprinkle with the salt and pepper. Pour the grapefruit juice over the top of the swordfish and let sit for 5 minutes. Place on the grill and cook from 6 to 10 minutes on each side depending on how thick your swordfish is. Serve with grilled zucchini. Serves 2
