Slime Soup
I love soups and winter is the perfect time to create unique soups. I created this soup and absolutely love it. It is easy to make and extremely tasty!
INGREDIENTS
3 Tablespoons Olive Oil
½ Chopped Large Onion
1 Chopped Shallot
4 Cloves Chopped Garlic
6 Large Basil Leaves
1 Cup Smoke Ham
10 Ounces Cooked Peas
8 Ounces Chicken Stock
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Teaspoon Smoked Paprika
Heat the olive oil in a heavy large pot over a medium high heat. Add the onion, garlic, shallots and sauté for 8 minutes until the vegetables begin to soften. Add the ham, basil leaves, salt, pepper, paprika and cooked peas. I like to use frozen peas. Stir for 1 minute. Add the chicken stock and bring to a boil. Reduce the heat to medium low and cook for 10 minutes. Turn the heat off and let sit for 5 minutes. Transfer the soup to a food processor or blender and puree. Return the soup to the pot and heat on low for 8 minutes. You can make this soup 1 day ahead. Serve warm. Serves 4
Green Chile Quesadillas
Quick and delicious! My Green Chile Quesadillas can be made for lunch, dinner or party food. Serve with homemade guacamole if you like.
INGREDIENTS
2 Cups (8 Ounces) Shredded Monterey Jack Cheese
4 Ounce Can Diced Green Chiles
2 Small Chopped Green Onions
1 Small Diced Tomato
Six 6 inch Fajita Size Flour Tortillas
1 Bunch Chopped Fresh Cilantro (Optional)
Salsa (Optional)
Combine the cheese, chilies, tomatoes and green onions in a medium size bowl. Spread ¾ cup of the cheese mixture on one tortilla. Place the second tortilla evenly over the mixture. Place the quesadilla in a medium size skillet that has been sprayed with nonstick cooking spray. Cook over medium heat for 1 to 2 minutes on each side or until golden brown and the cheese is melted. Slice into quarters and garnish with cilantro and salsa if you like. Serves 6
Chopped Cobb Salad
There are various stories of how the Cobb Salad was invented. The most popular story is that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Legend has it that Mr. Cobb had not eaten until near midnight, and so he mixed together leftovers found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
The best way to serve this hearty salad is on a large luncheon plate, so that all of the ingredients can be seen. Serve any extra vinaigrette on the side.
INGREDIENTS
For the Vinaigrette:
2 Tablespoons Red-Wine Vinegar
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Sugar
Pinch of Dry Mustard
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
½ Teaspoon Finely Minced Garlic
¼ Cup Extra Virgin Olive Oil
For the Salad:
1 Head Diced Romaine Lettuce
3 Ripe Diced Plum Tomatoes
6 Diced Radishes
3 Diced Scallions
¼ Pound Diced Baked Ham
1 Cooked Diced Skinless/Boneless Chicken Breast
2 Diced Hard Boiled Eggs
4 Tablespoons Snipped Chives
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
12 Slices Cooked & Crumbled Bacon
1 Ripe Avocado Peeled, Pitted and Diced
4 Ounces Crumbled Roquefort Cheese
In a bowl, whisk together all of the vinaigrette ingredients except the olive oil. Whisking constantly, drizzle in the oil; continue whisking until the dressing is slightly thickened. Set aside.
For the salad, arrange the lettuce, tomatoes, radishes, scallions, ham, chicken, eggs, 2 tablespoons of the chives, salt and pepper in a large bowl. Just before serving, toss the salad with the reserved vinaigrette. Arrange the salad in a decorative serving bowl. Garnish with the avocado, bacon and Roquefort cheese. Sprinkle evenly with the remaining 2 tablespoons of chives. Serves 4
Old Time Soft Sugar Cookies
INGREDIENTS
½ Cup Shortening
½ Cup Sugar
½ Cup Brown Sugar
1 Egg
¾ Cup Buttermilk
1 Teaspoon Vanilla
2 Cups Unbleached Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
Topping: ¼ Cup Sugar & 1 Teaspoon Cinnamon
Cream together the shortening, sugar and brown sugar. Mix in the egg, then the buttermilk and vanilla. Combine the dry ingredients in a medium size bowl. Stir the dry ingredients into the creamed mixture. Chill the dough for 1 hour in the refrigerator. Drop the dough by round teaspoonfuls 2 inches apart on either a lightly greased or parchment paper lined baking sheet. Combine the topping ingredients in a small size bowl and sprinkle on top of the cookie dough. Preheat the oven to 400°F. Bake for 8 minutes until set. Makes 4 dozen cookies.
Rodeo Ribs
Cooking the ribs uncovered helps to thicken the barbeque sauce, which is best if made two days ahead. Cut the ribs into small pieces to they are easy to pick up.
INGREDIENTS
4 Pounds Beef Short Ribs (Cut Into 2 Inch Lengths)
1 ½ Teaspoon Kosher Salt
1 ½ Teaspoon Freshly Ground Pepper
2 Tablespoons Olive Oil
1 Large Onion (Halved Lengthwise & Slivered)
1 Cup Beef Broth
2 Cups Rodeo Barbecue Sauce
Preheat your oven to 350° F. Sprinkle the ribs with the salt and pepper. Heat the olive oil in a Dutch oven or other heavy covered pot over a medium high heat. Brown the ribs well for 8 minutes. Remove the ribs to a plate and set aside. Add the onion to the pot and wilt the onions over a low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onion. Place the pot in the oven and cook, covered for 30 minutes. Add the beef broth and cook covered for 45 minutes longer. Remove from the oven and add 4 ½ cups of the Rodeo Barbecue Sauce. Stir the sauce into the broth and spoon it over the ribs. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and throw away the fat. Serve with extra sauce if you like. Serves 6
Teriyaki Burgers
If you are tired of the same old burger then try my Teriyaki Burger! You can use bottled Teriyaki Sauce or my homemade recipe. Both ways these burgers are tasty and everyone will love them.
INGREDIENTS
2 Pounds Ground Sirloin
1/3 Cup Plus 2 Tablespoons Teriyaki Sauce
6 Toasted Hamburgers Buns
6 Slices of Cheddar Cheese (Optional)
6 Hamburger Pickles
6 Lettuce Leaves
6 Onion Slices
6 Tomato Slices
½ Cup Mayonnaise
Combine the ground sirloin and 1/3 cup Teriyaki Sauce. Shape into 6 hamburger patties. Grill or broil for 3 minutes on each side. Brush with the remaining 2 tablespoons of the sauce halfway through cooking. If you want to add cheese then place the cheese slices on top of each burger at the end of cooking and let melt under the broiler for 30 seconds. Make sure that the cheese isn’t too thick or it will take too long to melt. Remove burgers from the oven and set aside. Spread both halves of the toasted buns with mayonnaise. Place the pickles, lettuce, burgers, onion and tomato on the bottom halves of the buns and cover with the top halves.
Makes 6 Teriyaki Burgers
Three Bean Chili
INGREDIENTS
2 Pounds Ground Sirloin
3 Tablespoons Chili Powder
1 Small Chopped Onion
1 Small Chopped Green Pepper
30 Ounces Tomatoes
15 Ounces Chili Beans
15 Ounces Black Beans
15 Ounces Dark Red Kidney Beans
1 Tablespoon Garlic Salt
Brown the ground sirloin in a large soup pot or Dutch oven. Add the chili powder and mix well. Add the onions and green pepper during the last 2 minutes. Drain off the excess grease. Stir in the beans and tomatoes. Add the garlic salt and stir. Lower the heat to simmer and let cook for 30 minutes. Serves 8
Chicken & Vegetable Kebabs
These kebabs are so easy to make and very low fat.
INGREDIENTS
2 Large Chicken Breasts Cut Into 1 Inch Cubes
1 Cup Halved Mushrooms
½ Medium Red Bell Pepper Seeded & Cut Into 1 Inch Cubes
1 Small Yellow Squash Cut Into ½ Inch Rounds
1 Small Zucchini Cut Into ½ Inch Rounds
½ Red Onion Cut Into Wedges
1/3 Cup Olive Oil
¼ Cup Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Teaspoons Minced Garlic
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Tarragon
Place the mushrooms, vegetables and onions in a large, self closing, plastic bag. In a small bowl combine the olive oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour into the bag. Seal the bag and refrigerate for 2 hours. You can either grill these or cook under the broiler in your oven. On 12 inch skewers alternate the ingredients. Arrange the chicken cubes, pepper, squash, onion and zucchini. Gook under the broiler for 10 minutes or until the chicken is no longer pink in the center, turning once. Remove from the oven or grill and place on a serving platter. Serve over rice. Serves 4
Ultimate Ginger Snaps
If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.
INGREDIENTS
2 ¼ Cups Unbleached Flour
½ Teaspoons Ground Cloves
½ Teaspoon Ground Ginger
1 Teaspoon Cinnamon
2 Teaspoons Baking Powder
½ Teaspoon Salt
¾ Cup (1 ½ Sticks) Softened Unsalted Butter
1 Cup Sugar
¼ Cup Dark Molasses
1 Large Egg
3 ½ Ounces Crystallized Ginger Chips
Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.
Camille’s Pita Pizza
Camille created this “Pita Pizza” and loves how it tastes. Try it and see if you like it.
INGREDIENTS
1 Large Pita Flat Bread
½ Cup Humus
½ Cup Feta Cheese
¼ Cup Pitted Olives
½ Cup Diced Artichoke Hearts
¼ Cup Halved Cherry Tomatoes
½ Cup Baked & Shredded Chicken
Apply the humus to the pita flat bread. Sprinkle on the feta cheese. Layer with the olives, artichoke hearts and cherry tomatoes. Finish up with placing the shredded chicken on the top. Bake in a 350° F preheated oven for 15 minutes. Remove from the oven and slice like a pizza. Serves 4
