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.
Victoria’s Easy Classic Lasagna
This lasagna doesn’t take much time to make at all. If you want to make this a vegetarian lasagna just leave out the ground sirloin. It is so much nicer to make dinner from scratch and sit around the table discussing the day. Add some garlic bread and a salad and you have the perfect family meal.
INGREDIENTS
1 Pound Fresh Lean Ground Sirloin
30 Ounces Ricotta Cheese
28 Ounces Tomato Sauce
12 Ounces Shredded Mozzarella Cheese
8 Ounces (1/2 Of A 1 Pound Box) Lasagna Noodles
5 Ounces Grated Parmesan Cheese
Preheat your oven to 350° F. Cook the ground sirloin until browned. Add the tomato sauce to the browned sirloin and set aside. Cook the lasagna noodles until done (according to package instructions). Put the lasagna together by placing half of the noodles lengthwise in a 9×13 baking dish, covering the bottom. Spread half the Ricotta cheese over the noodles. Next, sprinkle half the Mozzarella cheese over the Ricotta cheese. Cover evenly with half of the meat sauce. Repeat with another layer. Sprinkle the top with the Parmesan cheese. Bake uncovered for 40 minutes until lightly browned and bubbling hot. Remove from the oven and let sit for 10 minutes before serving. Serves 6
Creamy Coleslaw
Coleslaw goes with so many dishes. It sure seems that sitting in the fridge for a couple of days really brings out the flavor. I serve my Creamy Coleslaw with fish & chips, burgers, pork chops, steaks and just about anything that strikes me.
INGREDIENTS
1 Head Shredded Green Cabbage
4 Shredded Carrots
¼ Cup Chopped Red Onion
1 Cup Mayonnaise
½ Teaspoon Celery Seed
½ Teaspoon Salt
4 Tablespoons Sugar
¼ Cup Rice Vinegar
¼ Cup Balsamic Vinegar
¼ Cup Malt Vinegar
Combine the shredded cabbage, onion and carrots in a large bowl. Whisk together the mayonnaise, celery seed, salt, sugar, rice vinegar, balsamic vinegar and malt vinegar. Add to the cabbage mixture. Mix well to combine and taste for seasoning. Add more salt or sugar if desired. Refrigerate for 3 hours before serving. Serves 8
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.
