1 bag raw shrimp
1 jar Mexican sauce (salsa)
1 green and red pepper, chopped
1/4 onion, chopped
1 tomato, chopped
8 oz shredded “Mexican” cheese, shredded
Sour cream and cilantro to garnish with a slice of lime
8-10 flour tortilla
Quickly cook shrimp in small amount of oil. Remove from heat and chop shrimp. Mix with Mexican sauce.
In a buttered pan, heat one tortilla in pan. Sprinkle cheese on top of tortilla. Top with shrimp/sauce mixture and add peppers, onions, tomatoes, and top with more cheese. Place second tortilla on top. Turn when bottom throughly heated. Remove from heat to cutting board when second side is heated. Cut with a pizza cutter into 6 sections. Serve with sour cream, extra sauce/salsa, cilantro, and lime wedge.
Plan on one quesadilla per person.
Monday, December 3, 2018
Sunday, November 11, 2018
Balsamic Rosemary Pork Loin with Roasted Potatoes
2 1/2 lbs. boneless top loin pork roast
1 1/2 c. fresh rosemary leaves
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 1/2 lbs small red potatoes, cut into 1/2-inch wedges
Preheat oven to 450 degrees.
In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook 15 minutes,
Meanwhile, in large bowl, mix potatoes and remaining paste. Reduce oven to 350 degrees. Place coated potatoes around roast; cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temp. Reaches 150 degrees. If potatoes aren’t done, transfer roast to cutting board and continue cooking potatoes.
Remove roast from oven, let rest 10 minutes..slice and arrange on platter with potatoes.
Serves 8 to 10.
1 1/2 c. fresh rosemary leaves
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 1/2 lbs small red potatoes, cut into 1/2-inch wedges
Preheat oven to 450 degrees.
In food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse wet paste. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook 15 minutes,
Meanwhile, in large bowl, mix potatoes and remaining paste. Reduce oven to 350 degrees. Place coated potatoes around roast; cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temp. Reaches 150 degrees. If potatoes aren’t done, transfer roast to cutting board and continue cooking potatoes.
Remove roast from oven, let rest 10 minutes..slice and arrange on platter with potatoes.
Serves 8 to 10.
Chicken & Dumplings
1-1/4 lbs. skinless, boneless chicken breasts, cut into 1-in. chunks
Salt and pepper
2 Tbsp. vegetable oil
4 large carrots, thinly sliced
3 large celery stalks, thinly sliced
1 medium onion, chopped
14 oz chicken broth (1-3/4 cups)
1 sprig fresh rosemary
1/2 cup flour
1/2 tsp baking soda
2 tsp Crisco
1/4 cup milk
1 cup frozen peas
2 Tbsp. chopped fresh parsley
Heat 6-quart Dutch oven on medium-high heat until hot. Season chicken with 1/4 tsp. each salt and pepper. To pot, add 1 Tbsp. oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl, reduce heat to medium.
To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering.
In small bowl, whisk flour, soda, and 1/8 tsp. salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms.
Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat.
Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through.
Spoon dumplings and broth over chicken mixture. Divide among bowls and garnish with parsley.
Makes 4 servings (really only 3). About 385 calories, 39 g protein, 31 g carbohydrate, 11 g fat (2 g saturated), 6 g fiber, 83 mg cholesterol, 780 mg sodium.
Salt and pepper
2 Tbsp. vegetable oil
4 large carrots, thinly sliced
3 large celery stalks, thinly sliced
1 medium onion, chopped
14 oz chicken broth (1-3/4 cups)
1 sprig fresh rosemary
1/2 cup flour
1/2 tsp baking soda
2 tsp Crisco
1/4 cup milk
1 cup frozen peas
2 Tbsp. chopped fresh parsley
Heat 6-quart Dutch oven on medium-high heat until hot. Season chicken with 1/4 tsp. each salt and pepper. To pot, add 1 Tbsp. oil, then chicken. Cook 2 to 3 minutes or until chicken is no longer pink on the outside, stirring. Transfer chicken to bowl, reduce heat to medium.
To same pot, add remaining oil; stir in carrots, celery, and onion. Cook 5 to 7 minutes or until onion is translucent, stirring occasionally. Add broth, rosemary, and 2 cups water; heat to simmering.
In small bowl, whisk flour, soda, and 1/8 tsp. salt. With fork, cut in shortening until mixture forms coarse crumbs. Stir in milk just until dough forms.
Stir chicken into simmering broth; cook 2 minutes. Stir in peas; cook 1 minute longer. With slotted spoon, transfer chicken and vegetables to large bowl. Do not remove pot from heat.
Drop dough into pot by teaspoons. Cover; simmer 5 minutes. Uncover; simmer 3 to 5 minutes longer or until dumplings are cooked through.
Spoon dumplings and broth over chicken mixture. Divide among bowls and garnish with parsley.
Makes 4 servings (really only 3). About 385 calories, 39 g protein, 31 g carbohydrate, 11 g fat (2 g saturated), 6 g fiber, 83 mg cholesterol, 780 mg sodium.
Sunday, September 2, 2018
Lamb Chops
6 lamb chops
4 cloves garlic, minced
1 Tb rosemary
1-1/4 tp Kosher salt
1/2 tp black pepper
Zest of lemon
1/4 c olive oil
Place all ingredients into a zippered plastic bag. Marinate at least one hour. Sear each side on high heat 2-3 minutes, lower heat and cook 5-6 minutes more, until internal heat reaches 150 degrees.
4 cloves garlic, minced
1 Tb rosemary
1-1/4 tp Kosher salt
1/2 tp black pepper
Zest of lemon
1/4 c olive oil
Place all ingredients into a zippered plastic bag. Marinate at least one hour. Sear each side on high heat 2-3 minutes, lower heat and cook 5-6 minutes more, until internal heat reaches 150 degrees.
Saturday, September 1, 2018
Spicy Chicken Enchiladas
recipe from Chef Eddie Matney, Phoenix, AZ
1small onion, chopped
1 clove garlic, minced
1Tb oil
1 lb cooked chicken breast, shredded
1-1/2 salsa
4 oz cream cheese
1 to cumin
1/2 c cheddar cheese, shredded
1/2 c Monterey Jack cheese, shredded
8 flour tortillas (small)
Cook and stir onion and garlic in hot oil in large skillet on medium heat for 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, and cumin, cook until heated through, stirring occasionally. Add 1/4 cup of the cheddar and 1/4 cup of the Monterey Jack cheeses, mix well. Spoon about 1/2 cup of mixture on to each tortilla, roll up. Place seam down, in a 13 x 9 inch baking dish, top with remaining salsa and cheeses. Bake at 350 for 15 to 20 minutes or until heated thoroughly and top is bubbly.
1small onion, chopped
1 clove garlic, minced
1Tb oil
1 lb cooked chicken breast, shredded
1-1/2 salsa
4 oz cream cheese
1 to cumin
1/2 c cheddar cheese, shredded
1/2 c Monterey Jack cheese, shredded
8 flour tortillas (small)
Cook and stir onion and garlic in hot oil in large skillet on medium heat for 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, and cumin, cook until heated through, stirring occasionally. Add 1/4 cup of the cheddar and 1/4 cup of the Monterey Jack cheeses, mix well. Spoon about 1/2 cup of mixture on to each tortilla, roll up. Place seam down, in a 13 x 9 inch baking dish, top with remaining salsa and cheeses. Bake at 350 for 15 to 20 minutes or until heated thoroughly and top is bubbly.
Monday, August 6, 2018
Pepper-Crusted Salmon with Orange & Rosemary A.1. Glaze (magazine ad for A.1. Sauce)
4 salmon fillets, 6-8 ounces each
1/2 c A.1. Original Sauce
1/4 red onion, finely chopped
2 tsp grated orange zest
2 tsp finely chopped rosemary
2 TB light brown sugar
2 TB olive oil
2 tsp black pepper
Dry salmon with paper towels. Transfer to a baking sheet (with sides).
Mix A.1. Sauce, onion, orange zest, rosemary, sugar, and oil. Set aside 1/4 cup. Coat salmon with remaining mixture. Sprinkle each fillet with 1/2 tsp pepper. Let stand 30 minutes.
Heat grill to medium-high heat. If desired, place salmon on wooden planks designed for grilling, or place skin-side-down directly onto the grill. Cook until done, 10-12 minutes, depending on the thickness of salmon. In last 3 minutes, brush with reserved marinade to glaze.
1/2 c A.1. Original Sauce
1/4 red onion, finely chopped
2 tsp grated orange zest
2 tsp finely chopped rosemary
2 TB light brown sugar
2 TB olive oil
2 tsp black pepper
Dry salmon with paper towels. Transfer to a baking sheet (with sides).
Mix A.1. Sauce, onion, orange zest, rosemary, sugar, and oil. Set aside 1/4 cup. Coat salmon with remaining mixture. Sprinkle each fillet with 1/2 tsp pepper. Let stand 30 minutes.
Heat grill to medium-high heat. If desired, place salmon on wooden planks designed for grilling, or place skin-side-down directly onto the grill. Cook until done, 10-12 minutes, depending on the thickness of salmon. In last 3 minutes, brush with reserved marinade to glaze.
Friday, May 4, 2018
Baked Apple Pie Cheesecake (magazine ad for Philadelphia Cream Cheese)
3 Granny Smith apples (about 1 lb.) peeled, sliced
1-1/4 cups sugar, divided
1-1/2 tsp. ground cinnamon, divided
1-1/4 cups graham cracker crumbs
1/4 cup old-fashioned or quick-cooking oats
2 Tbsp. melted butter
4 pkg (8 oz. each) cream cheese, softened
1 tsp. vanilla
4 eggs
Cook apples, 1/4 cup sugar, and 1/2 tsp. cinnamon in a saucepan over medium heat 6 mins. or until apples are tender, stirring frequently. Cool
Heat oven to 325 degrees F. Combine graham cracker crumbs, oats, butter, remaining cinnamon, and 2 Tbsp. of the remaining sugar; press onto bottom of a 9-inch springform pan.
Beat cream cheese, vanilla, and remaining sugar in medium bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
Spread half the apples over the crust to within 1/2 inch of edge., cover with cream cheese mixture. Refrigerate remaining apples until ready to use.
Bake cheesecake 1 hour to 1 hour 10 minutes or until center is almost set (it will finish setting up as it cools). Run a knife around rim of pan to loosen cake; cool before removing from the rim. Refrigerate cheesecake 4 hours.
Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake with a rose surrounded by apple slice petals.
1-1/4 cups sugar, divided
1-1/2 tsp. ground cinnamon, divided
1-1/4 cups graham cracker crumbs
1/4 cup old-fashioned or quick-cooking oats
2 Tbsp. melted butter
4 pkg (8 oz. each) cream cheese, softened
1 tsp. vanilla
4 eggs
Cook apples, 1/4 cup sugar, and 1/2 tsp. cinnamon in a saucepan over medium heat 6 mins. or until apples are tender, stirring frequently. Cool
Heat oven to 325 degrees F. Combine graham cracker crumbs, oats, butter, remaining cinnamon, and 2 Tbsp. of the remaining sugar; press onto bottom of a 9-inch springform pan.
Beat cream cheese, vanilla, and remaining sugar in medium bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
Spread half the apples over the crust to within 1/2 inch of edge., cover with cream cheese mixture. Refrigerate remaining apples until ready to use.
Bake cheesecake 1 hour to 1 hour 10 minutes or until center is almost set (it will finish setting up as it cools). Run a knife around rim of pan to loosen cake; cool before removing from the rim. Refrigerate cheesecake 4 hours.
Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake with a rose surrounded by apple slice petals.
Friday, March 2, 2018
Healthy 5-ingredient Granola Bars by Minimalist Baker
1 c heaping dates, chopped
1/4 c maple syrup or honey
1/4 c peanut butter
1 c roasted, unsalted almonds, chopped
1-1/2 c rolled oats
Toast almonds at 350 form 10-15 minutes. Place oats, almonds, dates in a large bowl. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oats mixture. Transfer to an 8 X 8 lined pan ( to make it easier to lift out of the pan). Press down to compact. Cover with parchment paper or plastic wrap and chill 15-20 minutes. Remove and chop into 10 even bars. Store in an airtight container or freeze.
1/4 c maple syrup or honey
1/4 c peanut butter
1 c roasted, unsalted almonds, chopped
1-1/2 c rolled oats
Toast almonds at 350 form 10-15 minutes. Place oats, almonds, dates in a large bowl. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oats mixture. Transfer to an 8 X 8 lined pan ( to make it easier to lift out of the pan). Press down to compact. Cover with parchment paper or plastic wrap and chill 15-20 minutes. Remove and chop into 10 even bars. Store in an airtight container or freeze.
Apple Pie Granola Bars from DailyBurn.com
2 c rolled oats
1/2 c unsweetened coconut
1/2 c pecan, chopped
1/3 c dates
1/4 c coconut oil
1 tsp vanilla
1/3 c honey
1 TB cinnamon
1/2 tsp nutmeg
1 c dried apples, chopped
Preheat oven to 350. Blender oats 5 - 10 seconds and spread on a cookie sheet with coconuts and pecans. Toast 10 mins. (5 mins), stirring occasionally. Chop dates in a blender and blend until it is a paste. In a sauce over medium heat, combine coconut oil, honey, and vanilla. Stir in the paste. In a bowl combine all ingredients. Press firmly in a lined baking tray. Cover with plastic wrap and chill for 2 hours. Cut into 20 bars and store in an airtight container at room temperature.
1/2 c unsweetened coconut
1/2 c pecan, chopped
1/3 c dates
1/4 c coconut oil
1 tsp vanilla
1/3 c honey
1 TB cinnamon
1/2 tsp nutmeg
1 c dried apples, chopped
Preheat oven to 350. Blender oats 5 - 10 seconds and spread on a cookie sheet with coconuts and pecans. Toast 10 mins. (5 mins), stirring occasionally. Chop dates in a blender and blend until it is a paste. In a sauce over medium heat, combine coconut oil, honey, and vanilla. Stir in the paste. In a bowl combine all ingredients. Press firmly in a lined baking tray. Cover with plastic wrap and chill for 2 hours. Cut into 20 bars and store in an airtight container at room temperature.
Homemade Granola Bars from Genius Kitchen
2 1/2 cups rolled oats
1/2 c wheat germ
1/4 c flax seed
1/4 c sesame seeds
1 c almonds
1/2 c coconut
1 tsp sea salt or kosher salt
1 tsp cinnamon
2 tsp vanilla
1/2 c honey
4 TB butter
1/4 c brown sugar
1 c dried fruit (dates)
Preheat oven to 325. Line rimmed baking sheet with parchment or foil. Combine 1st 5 ingredients and spread out in the lined pan. Toast 10-15 minutes (or 5-10 minutes) until golden brown, stirring occasionally. In a large bowl, combine coconut, salt, cinnamon, and dried fruit. In a large microwave-safe measuring cup, place vanilla, honey, butter, and brown sugar. Microwave 2 minutes until brown sugar is dissolved. Mix toasted mixture with coconut mixture, then add microwave mixture. Line a 9 X 13 pan with waxed paper, Spread mixture using the back of the spoon to flatten and press together. Place another sheet of waxed paper on top and compress mixture again to compact granola.
Refrigerate and cool 2 hours. Press knife down to cut - DO NOT SAW. Wrap pieces in waxed paper and store in the refrogerator or freezer.
1/2 c wheat germ
1/4 c flax seed
1/4 c sesame seeds
1 c almonds
1/2 c coconut
1 tsp sea salt or kosher salt
1 tsp cinnamon
2 tsp vanilla
1/2 c honey
4 TB butter
1/4 c brown sugar
1 c dried fruit (dates)
Preheat oven to 325. Line rimmed baking sheet with parchment or foil. Combine 1st 5 ingredients and spread out in the lined pan. Toast 10-15 minutes (or 5-10 minutes) until golden brown, stirring occasionally. In a large bowl, combine coconut, salt, cinnamon, and dried fruit. In a large microwave-safe measuring cup, place vanilla, honey, butter, and brown sugar. Microwave 2 minutes until brown sugar is dissolved. Mix toasted mixture with coconut mixture, then add microwave mixture. Line a 9 X 13 pan with waxed paper, Spread mixture using the back of the spoon to flatten and press together. Place another sheet of waxed paper on top and compress mixture again to compact granola.
Refrigerate and cool 2 hours. Press knife down to cut - DO NOT SAW. Wrap pieces in waxed paper and store in the refrogerator or freezer.
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