Seafood Salad

1 pound shrimp, cooked (I saute in 2 cloves garlic and a little butter)
Meat from 1 fresh crab or 1 tin crab meat
1/2 cup light mayonnaise
4 tablespoons fat free sour cream
1/2 cup finely diced cucumber
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup freshly snipped dill or 1-2 tsp dill weed
2 tsp anchovy paste
1/8 teaspoon fresh ground black pepper

Salt to taste

Place the shrimp cucumber and dill in a large mixing bowl.
Whisk together the rest of the ingredients except
the salt, and add the seafood mixture.
Toss well. Taste the salad and add salt, if needed.
Serve over romaine lettuce. Toss well and serve.

Ham & Split Pea Soup

2 pkgs dried green split peas
1 ham bone and 2 cups ham chopped
16 cups water
1-2 small onions chopped
4 cloves garlic, peeled and cut up
4 carrots, chopped in small pieces
1 stalk celery, chopped in small pieces
salt and pepper to taste
1 bay leaf
3 tsp cumin

Combine all the ingredients in a large pot. Boil until peas are soft, stir often to avoid burning at the bottom of the pot. Reduce heat to low and simmer for a few hours, stirring occasionally. Remove ham bone and bay leaf before serving. Freezes really well.

Berry Crumble Phylo Dessert Pizza's

1/4 C ground almonds
1/4 C brown sugar
1/4 C oatmeal (ground)
1 tbsp cinnamon
1/4 C butter
1 granny smith apple
1 C blueberries

8 phyllo sheets/leaves
1/4 C melted butter

Preheat oven to 400 degrees.

In a food processor, grinder or blender, grind oats and almonds. Mix in sugar and cinnamon. Cut butter into the dry mixture. Set aside.

Peel and thinly slice the apple. Rinse and dry fresh blueberries. If you are using frozen; thaw drain and pat dry.

Take 1 sheet of phyllo and lightly brush it with melted butter. Lay another sheet of phyllo over top of it and brush with butter again. Fold in half and then in half again. Using a 6 inch pot lid (the smallest in the set) press down to make an imprint on the phyllo. I then cut out the phyllo circle.




Spray baking pan with cooking spray or lightly grease it with butter. Set 4 phyllo rounds on the pan. Take 1 tbsp of oat mixture and top the phyllo round. Then divide apples and blueberries between the 4 phyllo rounds. Top with the remaining oat mixture.



Bake for 15-20 minutes or until fruit is cooked and phyllo is golden brown. Cut in 4 slices with the pizza cutter and top with ice cream or cool whip. Serve warm.

Sesame Chicken

3 skinless boneless chicken breasts
3 garlic cloves, minced
1 c. plus 1 tbsp. water, divided
2/3 c. unsweetened apple juice
4 tbsp. soy sauce
2 tbsp. ketchup
3 tbsp. dark brown sugar, firmly packed
2 tbsp. sliced green onion
Dash ground red pepper (I was out so I used a sprinkle of red pepper flakes)
2 tsp. cornstarch
2 tsp. sesame seeds


The Steps...

Spray a wok style pan with nonstick cooking spray and set over medium heat. (I used 2 tsp sesame oil for a better flavor)
Add chicken and cook, turning until chicken is browned on all sides, about 4-6 minutes. Transfer chicken to a plate and set aside.

In a small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well. Pour into pan.

Cook over medium heat for 2 minutes, stirring constantly. Reduce heat to low.

Put chicken back into pan. Cover and cook for 15 to 20 minutes.

Remove the chicken from the pan and keep warm, reserving liquid in pan .

Dissolve cornstarch in remaining water and add to liquid in pot. Cook until sauce is thickened (3-4 minutes).

Pour sauce evenly over chicken and sprinkle with sesame seeds.

I steamed broccoli and served it over rice.

Beef & Veggie Stir Fry

3/4 - 1 lb steak (I use flank or sirloin), cut into slices
1/2 purple onion, sliced
2 C fresh mushrooms, sliced
1 med red pepper, cut in strips
1 Zuchinni, sliced
2 cloves garlic, sliced in 4
2 tsp. beef bouillon or 2 cubes
1/3 c. water
1/4 c. soy sauce
2 tbsp. cider vinegar
2 1/2 tsp. cornstarch
1 tsp. sugar
4 Tbsp oil, divided

Stir together soy sauce, vinegar, cornstarch and sugar. Disolver bouillon in water and pour into soy sauce mixture. Set aside.

In large skillet or wok, heat 2 tablespoons oil over high heat; add garlic and cook a few seconds. Add meat and stir-fry 2 minutes (meat will be slightly pink in center). Remove meat and juices.

In the same pan, heat 1 tablespoon oil. Add vegetables and stir-fry 2 minutes over high heat. Add remaining 1 tablespoon to the edge of the skillet; add meat and juices, then bouillon mixture. Stir; cover and cook 2 minutes. Stir to serve over rice or noodles.

Char's Dill Dip & Dressing

We had a number of people over for the Bachelor Finale so I made a cheese and meat tray as well as veggies and dip. We all know that veggies are only as good as the dip that goes along with them. This one is my favorite. I use it as a salad dressing as well. TD, this one is for you.

1 Cup Sour Cream
1 Cup Mayo
1 Clove garlic, minced (you can use dehydrated too if you want)
1-2 Tbsp dried dill weed (fresh is even better)
2 tsp Dijon mustard
salt and pepper to taste.

Mix all the ingredients together and chill in the fridge.

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

I love my "What's Cooking" magazine. It is a free publication from Kraft Foods. You can also find great recipes on their website.

This recipe comes from the magazine and is on the website. I have made it a few times. It is quick and easy; it would be great if you are having company over for dinner and you are out all day.




1 C BBQ sauce
1/4 C pure orange marmalade
3lbs boneless pork shoulder (I use 3-4 boneless pork loin chops

1/2 C miracle Whip
Sandwhich rolls, split and toasted (I use WW kaiser buns)

MIX barbecue sauce and marmalade in small bowl. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

SPREAD dressing onto cut sides of buns. Fill rolls evenly with meat mixture.

:::I also grill some onions and serve that on top of the pork buns:::

I have served it over wild rice with a side of green beans, that was good too!

Sole Phyllo Packets with Dill Cream Cheese

We went to dinner at friends last weekend and K&S made halibut in phyllo. It was such a great idea. The phyllo is a great flavor with fish. I had sole in the freezer, so I found a couple of recipes and combine them to make it work. I served it with asparagus and a salad.

6-8 oz (3/4 - 1 Cup) Cream cheese, Softened
1 tbsp fresh dill, chopped
1 clove garlic, minced
salt & pepper to taste
2 tsp Fresh lemon juice
8 Sole fillets
Cooking spray, butter Flavored
4 Phyllo leaves, thawed

>Combine first 5 ingredients in a small bowl. Stir well, and set aside.
>Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
>Lightly coat phyllo with cooking spray; fold in half crosswise.
> Place 1 fillet on phyllo; Spread one-fourth of cheese mixture on top of the first fillet and the top with the second fillet.(I used 2 fillets so that there was some substance to the package - 1 just was not enough)
>Fold phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion.
>Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray.
>Repeat procedure with remaining phyllo, cheese mixture, and fillets.

Bake at 375F for 20 minutes. Transfer to a serving platter.

Beef Tenderloin with Mushroom Sherry Sauce

We had a friend join us for dinner so I made this. I served it with garlic mashed potatoes, steamed broccoli and cauliflower with homemade cheese sauce and a spinach salad.

Beef Tenderloin

2-3 lb beef tenderloin roast
2 tsp each thyme, seasoning salt, Montreal steak seasoning. Rub the roast or steaks with seasoning and let stand until room temp. (about an hour)

I use the convection/roast setting on my oven and roast at 400 degrees. I cook it until the internal temp is 120 degrees, that is med rare. The most important thing to remember is to let the cooked meat rest for 10-15 minutes. It will still cook in this time and the juices will settle as well.

Sherry Mushroom Sauce

2 teaspoons butter
1 1/2 cups pre-sliced mushrooms
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water


Sauce:

Melt butter in pan. Add mushrooms, shallots, and garlic to pan; saute 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Serve with cooked beef.

Some corrections for the Morton's Chocolate Cake Recipe

I posted a recipe for Morton's Signature Chocolate Cake aka Lava cakes. I just wanted to let you know that I did try them for our V Day dinner at home. They were fantastic however there are a few things that I wanted to mention.

First off, it says they make 6 servings, they actually made 12. I have ramekins that are the size of the cup in a muffin tin. So I made six of those and them used three of my smallest white corning ware dishes (maybe 4 inch) and made double portions with the rest of the batter. Next time however, I will half the recipe.

I used dark chocolate instead of semi sweet and that was really good.

Thursday night madness

Thursday night is always a crazy night to get dinner on the table. My daughter has ballet that runs right over the dinner hour. Needless to say, if I am not organized prior to leaving for ballet, it is a take out night...

All week I have been craving Greek food, so here is what we had. I prepared all of this ahead of time so it was ready to put together upon our return.

Greek 'salsa'



1 red pepper - chopped
1/2 long English cucumber - chopped
1 clove garlic - minced
Olive Oil (I just dumped, but if I am guessing...) 3 TBSP
1 TBSP Greek Seasoning (I buy the big container of it at Costco)
Feta Cheese - crumbled - as much as desired

Mix all ingredients together and cover with saran and let marinade in the fridge. Serve either in a pita with hummus and chicken or alongside your souvlaki.

Souvlaki





Bamboo Skewers (about 8)
Store Bought tzatziki

3 Chicken Breasts (You can use steak, lamb or shrimp too)- cut into 1-1 1/2 inch cubes
Sea Salt (enough to lightly season chicken)
After cutting the chicken, season with the salt and let rest while you mix up the marinade.

About 4 TBSP Olive Oil
2 TBSP Lemon Juice
2 TBSP Greek Seasoning
Mix these three ingredients together in a bowl. Add salted chicken cubes and coat. Put 6 cubes onto each skewer. Place in a container or on a plate (with saran) and let them rest in the fridge until ready to cook. This will allow the flavors to really get into the chicken

Cooking them on the BBQ gives them a nice char-broiled taste. But you can cook them in the oven by broiling them. Simply place them on a broiling pan and broil at 450 degrees for about 10-15 mins (or until cooked through). I would suggest rotating them half way through to get them cooked evenly. Serve hot with tzatziki.

Pita & Hummus





Nothing fancy here... I have made my own hummus at times, but honestly, I have not found a recipe that compares to the store bought kind (let me know if you have one I can try). I cut the pita into 6 pieces and lightly cover with butter. I then heat them in the oven until butter is melted and the pita is heated through (a toaster oven works great for this). I then serve with hummus.

LEFTOVER IDEA - I use leftovers to make a stuffed pita. Simply cut open one side of the pita, spread hummus and tzatziki on the pita, add chicken and Greek salsa and close to enjoy for lunch or dinner. You can have this cold or hot. Add a bit of extra feta for some more flavor.

BBQ Chicken Pizza

Pizza is such a family favorite. I made this the other night when my cousin came over for dinner. It turned out really well. I made the dough around lunch time, let it rise and then added the toppings and let it rest for the afternoon. It still rose a bit, but that made the dough really nice and fluffy when we cooked it for supper. I would stress that you grease the pan, especially if you are going to leave it rest for a time. I forgot to and the crust did not get as crispy as I would have liked and it stuck in a couple of places.


Using the pizza dough recipe, roll out your dough to fit the pizza pan.

Ingredients for 1 pizza:
1/4-1/2 Cup BBQ sauce
1 cooked chicken breast - sliced
1 large Red Pepper - cut in strips or small pieces (whatever your preference)
5 or 6 small mushrooms - sliced
2 cups (or more if desired) grated Mozza Cheese (I use partly skimmed mozza)
OPTIONAL - grilled onions

Spread BBQ sauce over the dough, arrange chicken, red pepper mushrooms and onions (optional) over the BBQ sauce. Top with cheese.

Bake at 400 degrees for 15-20 mins.

Pizza Dough

1 package dried yeast (1½ tsp or 8ml)
1/2 tsp sugar
1½ cup lukewarm water
3½ cups flour (I use a mixture of whole wheat 2.5 Cup and buckwheat 1 Cup - however next time I would only use WW)
2 TBSP Italian seasoning (optional)
1½ tsp salt
1 large egg - beaten
olive oil

Sprinkle yeast and sugar into warm water and stir together. Let rest for 10 minutes until mixture starts to bubble.

In the meantime, combine flour, salt and Italian seasoning in large bowl. Make a well in the centre and pour in yeast mixture and beaten egg. I use my Kitchenaid mixer with the dough hook to mix and kneed the dough into a ball.

You can use your hands too, just gradually work in the flour to make a dough.
Turn out onto lightly floured surface and knead thoroughly until smooth and elastic -at least 5 minutes. Limit your flour , just use enough so the dough will not stick to the counter.

Place dough in a lightly oiled bowl, turn dough around so that it becomes covered with oil. Then cover with a clean cloth and allow to rise for 45 mins or doubled in size.

Divide the dough in half and roll out to fit two pizza pans. Make sure you grease the pizza pans or your crust will stick after it has cooked. Top with desired sauce and toppings; cook at 400 degrees for 15-20 minutes or until crust is golden brown and cooked all the way through.

Valentine's Day Entertaining

Please note that I have posted an update on this recipe here

With Valentines Day just around the corner, I thought it would be an idea to look for some Valentine-y treats. I have not tried this recipe yet, but I thought that they sounded really good. I think I will add it to our dinner on V Day.

V Day is usually spent at home. I find litle romance in a crowded restaurant. I would rather spend evryday day celebrating my love; I mean I don't love my hubby any more on Feb 14th. Not to say that we don't celebrate though... So on the actual day, I usually make a special dinner for my hubby kids and at times friends, in the comfort of our home.

I found this here

Morton’s Signature Hot Chocolate Cake
SERVES 6

Recipe
Unsalted butter and granulated sugar, to grease ramekins
1-1/2 cups/ 375ml unsalted butter, at room temperature
12 ounces/375 g bittersweet chocolate or semisweet chocolate, coarsely chopped
8 large egg yolks
7 large eggs
1-1/2 cups/375 ml confectioners sugar
3/4 cup/ 175 ml all purpose flour
18 fresh raspberries
Vanilla ice cream

Preheat oven to 350 °F (180 °C). Generously butter six 6-ounce ramekins and sprinkle each with granulated sugar. Tap out excess sugar.
In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate mixture into the bowl and mix for about 2 minutes longer.

Put the confectioners' sugar and flour in a fine mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.

Pour the batter into the prepared ramekins cups, leaving about 1/4 inch (5 mm) of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.

Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

Chicken Corn Chowder

I have made this one for many years. It is an adaptaition of a number of recipes. It is comfort food for a cool evening. I made it this evening for a group of friends. We coupled it with caesar salad and garlic bread.

4 chicken breasts cubed and cooked.
4 strips bacon cut into pieces - fried up (I use Turkey bacon)

1/2 Large Cooking Onion Chopped
2 Tbsp Olive Oil
4 Cloves Garlic - Minced
Fry together until tender

2 Large Potatoes - peeled and chopped into 1/2 inch cubes
4 Carrots - peeled and chopped into 1/2 inch cubes
2 tsp cumin
2 tsp sage
Salt and Pepper to taste
Cajun Seasoning to taste
1 litre chicken stock (4 Cups)
Add cooked chicken and bacon
Add to the onion mixture and bring to a boil. Cook until potatoes and carrots are tender.

3 Cups Milk (I use skim to cut the calories and fat)
2 Cups frozen corn
Add to the stock mixture and bring to a boil

4 tbsp flour and 4 tbsp water. Mix together in a container with a lid and shake until there are no lumps. Add it to the soup to thicken. Serve hot.

Blender Hollandaise Sauce

This is one that I got from the 'Best Of Bridge' cookbooks. I use it often, over asparagus, eggs Benedict and other dishes.

1 Cup butter
In a pan melt and bring to a boil. DO NOT brown.

4 egg YOKES
1/4 tsp each of salt, sugar, Tabasco & dry mustard
2 Tbsp fresh lemon juice
Mix all ingredients together in the blender. Add melted butter a little at a time while blending at a low speed.

Serve hot.

You can reheat this in a pan to use later.

Plantation Supper

1 lb ground beef
1 Onion, Chopped
Fry beef and onion together until cooked

Cook Pasta of your choice (I like whole wheat rigatoni for this one)

1 Can mushroom soup (fat free is fine)
3/4 Cup of milk (skim is fine)
1 1/2 tsp seasoning salt
1 8oz pkg cream cheese (light or fat free are fine)
1 Cup corn (canned or frozen)
Add all ingredients to the cooked beef mixture and stir until cheese is melted and everything is heated through.

Pour beef mixture over cooked, drained pasta and serve. I add a sprinkling of Parmesan cheese and some fresh ground pepper to finished it off. Serve with a salad.

Salmon Pie

Need a quick and easy dinner full of protein...here it is.

3 Cups grated cheddar cheese
1 Can Salmon (I use tuna as well)
1 Cup Bisquick
2 Cups Milk
4 Eggs
1 tsp seasoning salt

Mix all ingredients together and bake in a pie plate for 20-30 mins at 400 degrees

Italian & Maple Chicken Marinade

I tried this marinade for an outdoor birthday party that we had for about 30 people, last summer. I used to to marinade chicken breast for BBQ-ing. It is sweet and savory, which makes it loved by all.

I have even tried as a marinade for grilled shrimp. Another alternative is to pour it over chicken or pork and bake it in the oven and serve the remaining liquid over rice.

1 Cup Italian Dressing
1/4 Cup honey
1/4 Cup Maple syrup(I use sugar free)
3 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp dijon Mustard
1 tsp curry powder
1/4 tsp ground ginger

Mix well and marinade (overnight for best results) in the refridgerator.

Mesa Chicken Salad

In a bowl prepare a head of romaine lettuce, washed and chopped. Set aside for later.

3-4 chicken breasts cubed
2 tbsp taco seasoning.
Sprinkle 2 tbsp taco seasoning over the chicken and cook in a frying pan. Set aside to cool

1 can black beans, drained and rinsed
2 cups corn
1 large red pepper, cubed into small pieces
1/2 purple onion chopped into small pieces
1 avocado, cut into small pieces
1 cup grated cheddar cheese
Add chicken
combine together in a bowl

Dressing:
1 Cup salsa
1 Cup ranch dressing
4 tbsp taco seasoning


Plate lettuce and bean/chicken mixture on individual plates, add desired amount of dressing to taste.

Cream Corn

This is by no means a low fat recipe but it has become a quick favorite at our family gatherings. It has been added as a side dish for our traditional Christmas Dinner.

5 cups frozen corn (let stand at room temp for about 30 mins)
1 cup whip cream*
1/2 cup milk*
1 tsp salt
6 tsp sugar
1/4 tsp pepper
add all these ingredients together and bring to a boil

Mix 2 Tbsp butter and 2 Tbsp flour together. Stir into the corn mixture, simmer to thicken. Serve hot.

* or 1 1/2 cups half and half

Sechwan Green Beans

4 tsp sesame oil
2 Tbsp minced fresh ginger
4 cloves finely chopped fresh garlic
saute together for 2 mins

1/2 tsp crushed red pepper flakes
add to above and cook for one more minute

2 Tbsp soy sauce
3 Tbsp brown sugar (or sugar substitute)
3 Tbsp Oyster sauce
add to ginger and garlic and cook until thick.  


Add green beans (about 2 cups)***


***If using frozen beans, rinse to thaw. If you use fresh, Blanche them first

Entertaining My Way

I love to entertain, I love to cook. However there are many days when I open the freezer door and the thought washed over me "What am I going to make for dinner?" I have tried several times to make 'cook books' or record my meal plans, all without much success. What I do ok with is blogging; this is number three (crazy I know).

So I had this thought, maybe if I record my recipies here, when I hit that wall of "what shall I make?", I can come here and remind myself of some of the things I like to create for my family and friends.

So there it is - the premise for this blog. For now, this is a simple journal of some of the things I love to cook and a reminder of what I enjoy to serve others.