Showing posts from May, 2023

Fruit Skewers

 Fruit Skewers  Fruit Skewers 2 pint of strawberries Mint leaves 2 pints of blueberries 1 lb of green grapes 2 cups of cantaloupe cut into bite sized piece 2 cups of pineapple cut into bite sized piece 1 bag small marshmallows (optional) To assemble: Take a wooden skewer and thread strawberry,mint leaf, 2 blueberries, 1 green grape, cantaloupe slice, pineapple slice and marshmallow.

Hawaiian Skewers

  Hawaiian Skewers 1 1/2 - 2 lbs boneless, skinless chicken breasts cut into 1 inch cubes 1 can of  pineapple chunks  1 large green bell pepper cut into 1 slices Marinade 3/4 cup of the pineapple juice reserved from the can 1/3 cup soy sauce 3 cloves minced garlic 1/3 cup ketchup 1 tsp freshly grated ginger 1-2 tbsp Sriracha sauce 2 tbsp vegetable oil 2 tbsp rice wine vinegar 1/2 cup honey 2 tsp Dijon mustard 1 tsp pepper Sliced green onions as a garnish NOTE: If you are using wooden skewers for grilling, soak the skewers for 10-15 minutes in water ahead of time. In a mixing bowl, combine all the marinade ingredients and whisk to combine. In a separate bowl, add chicken that has been cut into cubes.  Add half of the marinade to the bowl with the chicken.  Marinade chicken 1-2 hours before grilling Preheat indoor or outdoor grill. Add remaining marinade to a saucepan and simmer over medium heat until it has thickened. To assemble skewers:  Add a slice of bell pepper, a cube of pineapple

Chicken Satay Skewers

  Chicken Satay 1 lb. boneless, skinless chicken breasts cut into 1 inch strips Marinade 2 tbsp  soy sauce 1/2 tbsp fish sauce 1 tbsp fresh lime juice 1 tbsp honey 1-2 tbsp Sriracha sauce 2 tbsp minced garlic 1 tbsp minced ginger OR 2 tsp ground ginger Peanut Sauce 1 cup chicken stock 1/4 cup smooth peanut butter 1 tbsp honey 3 tsp soy sauce 2 tsp Sriracha sauce 1 tsp ground ginger 3 cloves minced garlic 1 tbsp freshly squeezed lime juice Garnish with chopped cilantro and chopped unsalted peanuts NOTE:  If you are using wooden skewers for grilling, soak the skewers for 10-15 minutes in water ahead of time. In a mixing bowl combine all the ingredients in the marinade and whisk.   Add chicken strips to the marinade, cover and leave in the refrigerator for at least 2 hours or overnight. To make peanut sauce, combine chicken stock, peanut butter, honey, soy sauce, Sriracha sauce, ginger and garlic in a medium saucepan.   Bring to a simmer and stir occasionally, cook until the sauce has thi

Salisbury Steak Burgers

  Salisbury Steak Burger 2 lbs. Ground beef 1/2 tsp ground beef bouillon or half of a bouillon cube crumbled 1 tbsp ketchup 1 tbsp Dijon mustard 1 1/2 tsp Worcestershire sauce 1 tsp each salt and pepper 6 tbsp. Butter 2 large yellow onions sliced thinly Special Sauce 3/4 cup mayonnaise 1 tbsp yellow mustard 2 tbsp finely chopped gherkins 2 tsp white sugar 1/2 tsp paprika 1/2 tsp garlic powder Combine ground beef, beef bouillon, ketchup, Dijon mustard, worcestershire sauce, 1/2 tsp of salt and pepper.  Use your hands to combine all the ingredients.  Divide meat into 6 separate patties. Place burgers on a plate. Combine all the sauce ingredients into a bowl or squeeze bottle.  Refrigerate for 20 minutes before using. In a large skillet, melt the butter over medium high heat.  Add sliced onions and the remaining 1/2 tsp of salt and pepper to the skillet. Cook onions for 15 minutes, stirring occasionally, until soft and golden brown. Preheat outdoor grill or indoor grill pan to medium high

Root Beer Baked Beans

  Root Beer Baked Beans 1 tbsp extra virgin olive oil 1 yellow onion finely diced 3 cloves of garlic finely minced 3 15 oz cans of pinto beans, drained and rinsed 3 15 oz cans of kidney beans, drained and rinsed 2 12 oz. bottles of Root Beer 1/2 cup apple cider vinegar 1/4 cup ketchup 2 tbsp Dijon mustard 3 tbsp light brown sugar 2 tsp chili powder 1 tsp worchestershire sauce  1 1/2 tsp salt 1 tsp pepper Preheat oven to 400 degrees In a large dutch oven, heat extra virgin olive oil on medium high heat.  Add onions and saute for 5-6 minutes until browned.  Add garlic and saute another minute. Stir in the drained and rinsed beans. Stir into the beans all the remaining ingredients.  Bring beans to a boil. Transfer the pot from the stove into the oven.  Do not cover the pot!  Bake for 45 minutes until the bean mixture has thickened.  Serve.

Croque Madame Casserole

  Croque Madame Casserole 12 Slices of white bread 1 lb. thinly sliced deli ham 12 slices of Swiss cheese 6 eggs  3 cups of half and half or whole milk 2 tsp  Herbs de Provence 2 tbsp finely grated Parmesan cheese 2 tbsp butter 3 tbsp flour  1 cup raspberry jam  Preheat oven to 375 Grease a 9x13 baking dish.  Layer the bread, ham and cheese in an overlapping method.  You will get 2 rows of about 5 pieces of bread. Beat eggs, 1 cup of half and half or whole milk together and 1 tsp of the Herbs de Provence in a small mixing bowl.  Pour mixture over the bread and sprinkle with the Parmesan cheese. Bake uncovered for 30-35 minutes. While the casserole is baking, melt butter in a medium size saucepan over medium high heat.  Whisk in flour and cook for 1-2 minutes.  Slowly stir in the remaining 2 cups of milk.  Continue to whisk until the mixture has come to boil and has thickened.  This will take 4-5 minutes. Remove mixture from heat and stir in the remaining Herbs de Provence. Remove the b