ORIENTAL SHRIMP SALAD

Image by adactio via FlickrTo love Oriental Salads is to live life to it's fullest.  Here's a recipe that will allow you to do just that.  Oriental Shrimp Salad to die for.

INGREDIENTS:

4 cups of chicken broth or canned broth if you must
1 8-ounce package of buckwheat (soba) noodles
3 cups of fresh spinach leaves
3 cups of Bibb lettuce
2/3 pound of medium prawsn, cooked, shelled and deveined
1/2 pound of snow peas steamed 2 to 3 minutes or until crisp-tender
1/2 pound fresh asparagus, steamed 3-4 minutes or until barely tender
3 carrots, sliced diagonally into 4 or 5 pieces and steamed 3-4 minutes or until crisp-tender
1/2 English cucumber, peeled and thinly sliced
1 small bunch of radishes, trimmed and thinly sliced
1/2 cup canned water chestnuts, drained
Wasabi Vinaigrette

PREPARATION:

In a medium saucepan, bring chicken broth to a boil.  Add noodles and boil 5-7 minutes or until noodles are tender.
Drain
Arrange spinach and lettuce leaves over chilled salad plates.  Mound noodles to one side of each plate.  Arrange prawns next to noodles.  Surround with snow peas, asparagus, carrots and cucumber.  Garnish with radishes and water chestnuts.  Serve hot or cold with Wasabi Vinaigrette.

Now wasn't that simple?  And just wait until you taste it... oh so good.
Steve and Kim

TAKE A BITE OUT OF LIFE

Image via Wikipedia


Today We're not going to offer any recipes other than one you can use every day in your life.
We just want you to take a nice big juicy bite out of life!
Summer is fast approaching it's end.  Fall is right around the corner and with it celebration of the family-type will closely follow.  How about getting in the mood with a little "you" time.  Learn to enjoy life every day you are allowed to live in this wild wonderful world.
Go on, you can do it!  Be positive in your outlook and just see how many people want to join you in your quest for happiness.

Steve and Kim

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Bailey's Irish Cream Mousse Pie

Image via Wikipedia~Bailey's Irish Cream Mousse Pie~
3 eggs, separated
3/4 c. Bailey's Irish cream
1 c. walnut meats, chopped
1/8 tsp. salt
2 c. Cool Whip
2 tsp. shaved semi-sweet chocolate.
Beat egg yolks until lemon-colored.
Add salt and Bailey's.
Cook in top of double boiler until yolk mixture thickens.
Cool.
Beat egg whites until stiff.
Combine egg/Bailey's mixture, egg whites, and 2/3 of the Kool Whip,
using a folding motion.
Fold in 3/4 cup of the nut meats.
Scrape into a baked pie shell.
Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings.
Freeze for 4 hours (no more than 8, though).
Bon Appetit

Many thanks to Carol in Washington for sharing this recipe with us.

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MARGARITA PEANUT TRAIL MIX

Image via Wikipedia

You are so going to love this.  Thanks for the submission, Carol.  You did good!

 

I'm not much on trail mix stuff but the margarita part looks really good.

 

Margarita Peanut Trail Mix

 

1/3 cup peanut oil
2 tablespoons lime juice or tequila
1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons dry instant Margarita mix
1 1/2 cups Spanish peanuts
1 1/2 cups cocktail peanuts
3 cups crisp corn cereal squares
3 cups crisp rice cereal squares
2 cups tiny cheese-flavored fish crackers
1 cup sweetened dried cranberries
Salt to taste

 

Preheat oven to 250 degrees F.

Heat peanut oil in a large skillet. Stir in tequila of lime juice, cayenne pepper and margarita mix. Add peanuts, stirring until well coated.

In a large roasting pan, combine remaining ingredients, except for dried cranberries. Stir in peanut mixture, mixing well. Bake one hour, stirring every 15 minutes.

Remove from oven. Stir in dried cranberries. Add salt to taste. Spread on paper towels to cool. Store in an airtight container.

Makes 12 cups (24 half-cup servings).

AN APPLE A DAY DOES WHAT?

Remember, as a child, your mom saying "An apple a day keeps the doctor away" I do but I never cared much for the taste of apples.  They were hard to bite into, usually cold which I never did understand... God grew them warm.  Why do we make them cold?  Hmmmm.  Anyway, as it turns out, an apple a day is really good for you because it helps keep you healthy by adding to your intake of fresh fruit each day.
I've found more information on this topic and think you'll be interested reading about it too.  Visit the link below to see what I'm talking about.
Happy and Healthy Eating To You All.
Steve and Kim

Here is the LINK.  Click on it now.

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VEGETARIAN WHOLE FOODS ONE POT CHILI

Image by Chiot's Run via FlickrThis pot of chili will warm your bellies, keep the kids happy (without realizing they're eating their vegetables) all while you're enjoying your day because you cooked it all at once in your oven.  Now just how great is that?!
This version is meatless but you can make it with ground beef if you chose.
So, let's get cooking... or not cooking as the case may be.
INGREDIENTS:
1 pound cornbread
1 can (15 ounces) of vegetarian bean chili
1 can (15 ounces) of black or kidney beans
1 jar (12.5 ounces) of medium salsa
1 1/2 cups of monterrey jack and cheddar cheese, shredded
3 scallions, sliced
Olive oil for coating baking dish.
PREPARATION:
Preheat your oven to 350 degrees.  Coat the inside of a 9-inch square baking dish with the olive oil.  Crumble half of the cornbread into the baking dish.
In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the cornbread. Sprinkle with a layer of cheese then crumble the remaining cornbread over the cheese. Next finish up by sprinkling the remaining cheese over the last layer of cornbread.
Bake in the top third of the oven for 30 minutes, the cheese should be melted and the top golden brown.
Allow to sit for 5-10 minutes then sprinkle the sliced scallions on top and serve.
Now just how simple was that, right? We hope you enjoy this delicious, easy-to-make chili dish.
Steve and Kim

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CINCINNATI CHILI

Image via WikipediaThere is one more chili recipe that we'd like to share and again it was requested by our friends on Face Book.  Cincinnati Chile.  Topped with shredded cheese it is the perfect texture.  Simply ensure that your cheese is well chilled, shred it on your shredder (smallest holes) and there you'll have the perfect topping for this delicious meal.
INGREDIENTS:
1 tablespoon of vegetable oil
2 onions, chopped fine
1 clove of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of chili powder
1 tablespoon dried oregano
1 1/2 teaspoons of ground cinnamon
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons of dark brown sugar
1 1/2 pounds of 85-percent lean ground beef.
PREPARATION:
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes.
Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
Season with salt and serve.
This can be frozen for up to 3 months or stored in your refrigerator in an airtight container for up to 3 days.
Now, add your grated cheese on top, step back and watch the fun begin.
Steve and Kim

CHILI COLORAD

Image via WikipediaA lady on FaceBook asked if we had a recipe for Colorado Chile.  Well, as chance would have it - we do.  Here it is.
INGREDIENTS:
4 Dried Pasilla Chili Pods
1 teaspoon of Bacon Fat (Can you hear your arteries hardening already?)
1 onion, chopped
2 Garlic cloves, chopped
2 pounds of country pork ribs
1 yellow bell pepper, chopped
1 12-ounce can of chicken broth
1 cup of cilantro, chopped
1 12-ounce can of tomatillos
PREPARATION:
Prepare the chilies
Heat chilies on stove until they burn and blister. Put them in cold water and put something heavy over them like a plate, and soak it for one hour.
Remove from the water, straining and reserving the water.
Discard stems and most seeds, then put into a small food processor and process into a paste. Set aside.
Prepare the meat
Heat up a heavy skillet and melt the fat in it. Put in the onion and garlic and saute until the onions are translucent. Then add the meat. Brown on both sides. Remove from the pan and keep warm (the pan, not you.) Add the peppers and saute until they have softened a bit.
Put the meat back into the pan and cover each piece with a little of the chili paste, turn and cover the other side of the meat with the paste. Cover and cook on low for about 5 minutes.
Add the chicken stock and the reserved chili water along with half of the cilantro. Simmer uncovered until the liquid has reduced by half then add the tomatillo and cook uncovered until the liquid has reduced by half again.
The meat is done when it is fork tender. Take a fork and pull the meat apart and stir it well into the sauce.
Serve this hot with tortillas and rice. MMMMM MMMMM GOOD!
Now that wasn't so hard now was it.
Happy Eating!
Steve and Kim

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SMOKY SAUSAGE CHILI

Image via Wikipedia


I know, I know it's not quite time for chili yet but this Smoky Sausage Chili recipe caught my eye so I thought I'd post it so you can use it in the months to come.

I really don't enjoy the Winter months but with some hot, steamy chili simmering on the stove it makes it a little easier to handle.
Try this recipe out and let me know how you love it.


INDREGDIENTS:

1 pound of lean ground beef
1 large onion
1 tablespoon of chili powder (I prefer a little more as hot and spicy chili is always what I'm looking for)
1 tablespoon of ground cumin
1/2 pound of smoked sausage (again I use the hot stuff as opposed to the mild variety)
1 12-ounce can of kidney beans
1 cup of Pace's picante sauce
1 cup of V-8 vegetable juice
1 8 ounce can of tomato sauce

PREPARATION:

Brown the ground meat with the onion in a large sauce pan or a dutch oven.  Sprinkle the chili powder and cumin over the meat while it is cooking and stir it for about 2 minutes.

Slice and quarter the smoked sausage.

Add all of the remaining ingredients and bring everything to a boil.  Once boiling, reduce the heat and simmer uncovered for 20 minutes.  Be sure to add a little water if it gets too thick.  Don't want it to burn now, do we?

That's it.  Simple, quick and really really great on a cold Winter day.  Now go sit in front of your fireplace, bring along a good book and watch the snow through your window.  If you're like me that's as close as I want to be to the outside.

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RED LOBSTER CHEDDAR BAY BISCUITS

Image by Kodamakitty via Flickr
I've seen many recipes that say they are Red Lobster original biscuits but they never seem to hit the nail on the head like this one does.  It has the "exact" ingredients they use to prepare these mouth-watering delights.


INGREDIENTS:

2 1/2 cups of bisquick baking mix
1 cup cheddar cheese finely grated3/4 cup Whole Milk
2 talbespoons butter, melted
1/8 teaspoon garlic powder

1/2 teaspoon dried parsley flakes

1 dash of salt (don't forget to throw a little bit over your left shoulder for good luck)

PREPARATION:

Preheat your oven to 400 degrees

Combine the Bisquick with cheddar cheese, milk, 2 tablespoons of melted butter.  Add 1/8 teaspoon of garlic powder in a medium bowl and mix until well-combined.


Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet.


Mix together 1/4 cup butter with 1/2 teaspoon of garlic powder, parsley flakes and salt.  Brush this mixture over the tops of each unbaked biscuit.

Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. 


Serve Warm.  Make more and enjoy them again and again.




Steve and Kim

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SUPER EASY BLACK BEAN BROWNIES

Image via Wikipedia
Black Bean Brownies are something you might never have heard of until now. Well, this is your lucky day! They are high in fiber and other nutrients. If you must you can tell yourself "self, these brownies are less bad for you than the guilt-ridden other kind."
Here's what you do to make these delicious treats.






INGREDIENTS:

12 ounces Black Beans -one can
2 large eggs
1/4 cup oil
1 package dark chocolate brownie mix- your favorite brand
1/2 cups Walnuts - or pecans as a topping
2 cups whipped topping - low fat if you must.

PREPARATION:

Pre-heat your oven to 350 Degrees. Grease or spray an 8X8 baking pan.
Place the beans (with liquid), eggs and oil in food processor and spin it up until fairly smooth.
Add the brownie mix and spin it again to mix everything. Then add the nuts you've chosen or non at all if that is your want.
Pour everything into the pan and bake for about 30 minutes. They're done when a toothpick comes out clean.
Allow to cool and cut into about 16 delicious pieces.
Serve them with a couple of heaping helpings of whipped topping.
Enjoy!
Steve and Kim

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FROZEN MARGARITA

Image via Wikipedia

This frozen mixture of loveable libation will help you forget that it is sunny, 85 degrees and so humid you might as well not bother taking a shower because you'll just have to come back inside and take another one as soon as you go outside to get the mail.  Best of all, it takes only 5 seconds to prepare.  What is it you say?  Frozen Margarita.
You of course won't want to have this just before going to work or driving somewhere so schedule this tasty treat to be enjoyed when you are home, have nowhere to go and all day to get there.

ENJOY!

INGREDIENTS:
2 teaspoons of coarse salt
1 lime wedge
3 ounces of white tequila
1 ounce of triple sec
2 ounces of lime juice
1 cup of crushed ice

PREPARATION:
Place salt in a saucer.  Rub the rim of a margarita or collins glass with the live wedge and then dip the glass into the salt.  Coat the rim thoroughly, reserve lime.
Pour tequila, triple sec, lime juice and crushed ice into a blender.  Blend well at high speed.  Pour into the glass.


Nobody Can Drink Just One so be careful out there.
Steve and Kim

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Heavenly Silver Dollar Hot Cakes

Image via Wikipedia

This is one of my favorite recipes for hot cakes.  They are small, easy to prepare and you can easily control the portions served.  Having a large hot cake on your plate is messy, too much to eat and just plain wasteful.  Try these little hot cakes and see what you think.
Serve them with some steaming hot sausage or bacon.  Top them with your favorite fruit.  Sit back and enjoy.
Steve

These are the lightest sour cream silver-dollar-size hotcakes I’ve ever had—they seem to hover over the plate. They are heavenly and certainly should be served hot.

INGREDIENTS:

4 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cake flour
2 cups sour cream
3 tablespoons sugar

PREPARATION:

 

1. Put the eggs in a mixing bowl and stir until well blended. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. All of this can be done in a blender, if you prefer.

2. Heat a griddle or frying pan until it is good and hot, film with grease, and drop small spoonfuls of batter onto the griddle—just enough to spread to an approximately 2 1/2-inch round. When a few bubbles appear on top of the pancakes, turn them over and cook briefly.

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CHOCOLATE FUDGE POPS

Image by jspace3 via Flickr

Baby it is hot outside! The kids are cranky and want something NOW! So what do you do when it's hot? Well of course you try to find ways to cool down. Here's one of my favorites and I think you'll love it too. Chocolate Fudge Pops. They're easy to prepare and just the answer you are looking for on a hot, sticky day. Cool down today with one of these delicious treats.

INGREDIENTS:
3/4 cup evaporated milk
1/2 cup corn syrup
1 cup water
3 tablespoons golden brown sugar
1/2 cup unsweetened Dutch-process cocoa
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter

PREPARATION:
In a small saucepan, whisk the milk, water, corn syrup, sugar, cocoa and salt. Heat over medium heat for about 5 minutes, stirring occasionally until all of the solids are dissolved and there are no lumps. Remove from heat and stir in the vanilla and butter until melted.

Cool the mixture to room temperature. Pour into molds and freeze for about 6 hours or until solid.

To Store: Freeze up to 3 months. Store in molds or release, wrap well in waxed paper and store in a marked sealable plastic bag.

There you have it. Now take some time to cool down with these delicious chocolate fudge pops.


Happy Summer Fun To Everyone!
Steve and Kim

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Lemon Sponge Pudding

Image by stu_spivack via Flickr

I simply love the zesty taste of lemon when added to anything. And, in that line of thinking, here's a wonderful way to get the lemon-fresh taste without the lemon-like sour face. Lemon Sponge Pudding.

INGREDIENTS:
1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 tablespoon of grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons of unsalted butter or margarine, softened
1 cup of sugar
1/2 cup of flour
As a garnish for this dish I would recommend raspberries but it is your choice of course.

PREPARATION:
Heat your oven to 325 degrees. You'll need eight 4-ounce ramekins or custard cups and a roasting pan large enough to hold them.

In a medium saucepan, heat milk just until it is simmering. Remove from heat. In a medium bowl, whisk yolks to blend then gradually whisk in hot milk. Whisk in lemon zest and juice and then add butter until it melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

In another medium-sized bowl, beat egg whites with electric mixer until stiff peaks form when the beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

Ladle into ramekins. If the mixture in the bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.

Place the ramekins into your roasting pan. Carefully add very hot tap water to pan to come about halfway up the sides of the ramekins.

Bake for 25 minutes or until puddings are firm to the touch and very light golden brown. Remove from the water and place on a rack to cool. Let them cool about 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.

To serve your lemon sponge pudding, run a knife along the edges of the ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with your raspberries.

You're going to love this!
Steve and Kim

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Candied-Almond Chocolate Strawberries

Image by Joits via Flickr

There are times in your life when having a taste of chocolate just isn't an option... You MUST have it. Today could be one of those days so here is a tasty treat that I'm sure you'll enjoy Candied-Almond Chocolate Strawberries.

INGREDIENTS:
60 fresh strawberries (about 2 pounds)
2 cups of honey-roasted almonds
1 package (11-1/2 ounces) of 60% cacao bittersweet chocolate baking chips
1/4 cup of butter, cubed
Dash of cayenne pepper

PREPARATION:
Wash the strawberries well and gently pat with paper towels until completely dry. Place the almonds in a food processor; cover and process to desired fineness. Transfer to a shallow bowl; set aside.
In your microwave, melt chocolate chips and butter. Add cayenne and stir until smooth. Dip the strawberries in the chocolate mixture and allow the excess to drip off. Roll the berries in almonds and then place them on waxed paper. Let them stand until set. And of course you must serve them immediately.

A taste delight in every sweet bite.

Steve and Kim

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Rich and Creamy Tomato Cream Soup

Image via Wikipedia

I have to admit that I make a really great grilled cheese sandwich. And what better to compliment my sandwich than a great cup of steaming hot tomato soup? So here's the secret recipe for a wonderful rich and creamy tomato cream soup. I think you'll enjoy it.

INGREDIENTS:
2 cups of milk
1 can (about 14 1/2 ounces) of diced tomatoes, undrained
1 package (8 ounces) of cream cheese, softened
1/4 cup coarsely chopped fresh basil
1/2 teaspoon of salt
1/8 teaspoon of pepper

PREPARATION:
Place all of your ingredients into a blender, cover and process until creamy smooth.

Transfer to a large saucepan; heat until lightly boiling.

Serve this delicious dish with your favorite sandwich, such as grilled cheese, sit back and enjoy.

Steve and kim

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Taco Chip Dip

Image by hober via Flickr

If you're into tacos you'll love this quick and simple dip taco chip dip recipe.

INGREDIENTS:
8 ounces of fat-free cream cheese
1/2 cup fat-free sour cream
1/2 teaspoon of garlic salt
1/2 teaspoon cumin
1/4 cup of salsa
Place all of this in a pie plate.

AND THEN...
Add: Shredded lettuce or spinach
Chopped green onions
sliced black olives
chopped tomatoes
finely shredded low-fat cheese
Layer this on top of the ingredients that you've put into your pie plate.

Serve with baked tortilla chips or pita chips.

Put on your sombrero, add a little Mexican music in the background, pop open a Corona and enjoy!

Steve and Kim

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Quick, Simple and Crispy Potato Pancakes

Image by churl via Flickr

Try these extra-crispy skillet-sized potato pancakes for breakfast, brunch or supper. They're delicious and everyone will be asking for more.

INGREDIENTS:
2 medium sized Russet potatoes
2 tablespoons of salad oil or olive oil
2 tablespoons of butter
1 teaspoons of seasoned salt
1/4 teaspoon of pepper
1/4 cup of sour cream, optional Parsley sprigs or sliced green onion

PREPARATION:
Put 1 tablespoon of each of the oil and butter in a 6 to 8 inch frying pan with non-stick finish. Set over medium heat to melt the butter.
Add shredded potato. With a fork, press the potato into a compact, even layer that covers the bottom of the pan. Cover and cook over medium heat for about 5 minutes.
Uncover and continue cooking over medium heat until the bottom is well browned, about 15 minutes. Sprinkle with salt and pepper.
Slide the pancake out onto the lid of the pan or a large plate. Put the remaining oil and butter into the pan. Once the butter melts, invert the pancake back down into the pan.
While it is cooking press down with a fork to compact until bottom is well browned. Sprinkle with salt and pepper.
Slide the pancake out onto a warm plate. Cut into wedges to serve.
If you'd like you can top each wedge with sour cream. Garnish with parsley springs or green onion.

Now, yell up the stairs that breakfast is ready and back up cause they'll all come running for this tasty treat.

Steve and Kim

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THE WORLD'S BEST POTATO WEDGES

Image by rockYOface via Flickr

These tasty golden wedges of potatoes, seasoned with herbs and cheese, are an old family favorite. Easy to make and economical as well. Give this one a try. You'll keep coming back for more, we guarantee it.

INGREDIENTS:
6 medium sized potatoes
Water enough to cover the potatoes while boiling
A dash of salt
3 tablespoons of oil
1/2 teaspoons of salt
A dash of black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon of dried thyme leaves
A dash of cayenne pepper
1/3 cup grated Parmesan cheese
2 tablespoons of Cheddar cheese

PREPARATION:
Scrub unpeeled potatoes well and cut each potato in half lengthwise. Then, cut into even wedges.
Boil potato wedges for 5 minutes in salted water. Drain and pat dry.
Spread the wedges in a single layer on a lightly greased baking sheet.
Sprinkle with oil, spices and herbs.
Sprinkle with cheese.
Bake at 425 degrees for about 15 minutes.
Once the cheese is melted bake for another 10-12 minutes or until potatoes are golden brown.
Serve as a snack or with pork chops, chicken, meat loaf or hamburgers.

**If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenevr possible, try to eat the skins. They provide valuable nutrients.

Steve and Kim

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