Tuesday, November 29, 2016

Roasted Potatoes and Sausage:

Roasted Potatoes and Sausage:

3 lbs small red potatoes, cut into 1/3″ to 1/2″ thick rings
2 Tbsp extra light olive oil (or any high heat cooking oil)
2 Tbsp minced fresh parsley, or 1/2 Tbsp dried parsley
1 tsp sea salt
2 garlic cloves, pressed
1 lb sausage cut into 3/4″ thick rings

Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.

Cut potatoes into rings no larger than ½" thick. If potatoes are tiny baby red potatoes, you can half or quarter them. Slice sausage into ¾" thick rings. Place potatoes and sausages in a large mixing bowl.

Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp. Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.

Teriyaki Chicken

 Teriyaki Chicken

  • ¼ cup soy sauce
  • ⅓ cup freshly squeezed orange juice (from 1½ medium or 1 large oranges)
  • 3 Tbsp honey
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 1½ to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
  • 1 Tbsp oil (I use light olive oil)
  • 1½ Tbsp unsalted butter
  • Green onion and sesame seeds for garnish, optional
  1. In a large bowl, whisk together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
  2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
  3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
  4. Remove pan from heat and transfer chicken to a bowl.
  5. Pour reserved marinade into the pan, add 1½ Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

Sweet & Sour Chicken

Sweet & Sour Chicken

2 lbs boneless, skinless chicken breasts
Salt and Pepper to taste
1 c cornstarch
3 large eggs, lightly beaten
1/4 c oil to saute, plus more as needed

Sweet and Sour Sauce:
1/2 c apple cider vinegar
4 Tbsp ketchup
1 Tbsp soy sauce
3/4 c granulated sugar
1 tsp garlic salt

1. Preheat oven to 325˚F. Cut chicken breasts into 1-inch pieces and season with salt and pepper
2. Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat 
4. In a shallow dish, whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg, coating both sides then transfer the chicken to the very hot oil. 
5. Cook chicken in hot oil about 30 seconds per side or until golden. Having very hot oil is key. You don’t want to cook the chicken through, but just until golden. Transfer chicken to a baking dish.
6. In another bowl, stir together the sauce ingredients: 1/2 cup apple cider vinegar, 4 Tbsp ketchup, 1 Tbsp soy sauce, 3/4 cup sugar and 1 tsp garlic salt.
7. Pour sauce over your sauteed chicken pieces and toss to coat. 
Bake uncovered at 325˚F for 1 hour, turning the chicken twice while baking to coat with sauce.
Garnish green onions and seseme seeds, or sauted bell peppers
Eat with rice and Enjoy! 

Chicken Adobo

Chicken Adobo

  • 3 lbs Chicken
  • 1/2 c Vinegar (Rice vinegar if you want it sweeter)
  • 1/2 c Soy Sauce
  • 1 c Water
  • 1 Onion - chopped
  • 2 c Pinapple - cubed
  • 2 bay leaves
  • 2 tsp Whole peppercorns
  • 4 cloves Garlic - minced
  • 1 tsp ground Pepper
  • 1 tsp Salt

Combine all ingredients into slow cooker
Cook in High 3 hrs, or Low for 6 hrs.
Serve with rice and enjoy.

Wednesday, December 12, 2012

Indian Style Rice Recipe

If you don't have whole cardamom pods or stick cinnamon, add a pinch of each ground in with the cumin in step 4.


  • 2 cups long-grain rice, preferably Basmati
  • 8 cups water
  • 2 teaspoons salt
  • 2 cloves
  • 2 cardamom pods
  • One 2-inch piece of cinnamon
  • 3 Tbsp vegetable oil (or ghee if you have it)
  • 1/2 teaspoon dark mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon chile flakes
  • 1 medium onion, chopped
  • 3 chopped garlic cloves
  • 1/4 teaspoon turmeric


1 Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
2 Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.
3 When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
4 In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chile flakes. Cook until the mustard seeds start popping, then add the onion. Sauté until the onion begins to brown, about 5-7 minutes.
5 Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.

Friday, October 5, 2012

Strawberry Cheesecake Bars

2 c Flour
1 c Margarine
1/2 c Brown Sugar
1/2 c Walnuts
Mix the above ingredients in a crumble for a pie crust.  Press in a 9x13 pan and bake for 15 min at 350.  Cool and Crumble.  Spread 1/2 of the crumble across the bottom of the cake pan.  
2 pkgs. Dream Whip
as directed on the package. Add...
1 c Powdered Sugar
8 oz Cream Cheese
Spread on top of the crumbs.  Mix together...
1 pkg Danish Dessert
1 2/3 c Water
Stir in...
2 pkgs. Frozen Strawberries - thawed 
Pour on top and refrigerate.  Add remaining crumbs once the strawberries settle a little.
Best if made the day before.