Archive for June, 2017


Red White and Blue Tarts

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Ingredients:

2 boxes mini tart shells

1 cup fresh blueberries (rinsed and drained)

1 cup fresh raspberries (rinsed and drained)

1 can of whipped cream

Directions:

1. Fill each tart with whipped cream.

2. Add a few raspberries and blueberries on top.

Serve chilled.

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Ingredients:

1 lb. chopped beef (made into 4 patties)

2 ripe avocados (sliced into 12 pieces)

8 strips of cooked bacon

4 tbsp. blue cheese dressing (Marie’s Dressing works well.)

Directions:

1. Cook burger to your desired taste.

2. When burger is done, place on a grilled bun.

3. Add 2 slices of bacon and 3 slices of avocado on top.

4. Put a tbsp. of blue cheese dressing on top.

(Serving with fries is optional.)

Makes 4 burgers.

Mr. C.’s Fourth of July Pie

ImageIngredients:

5 cups of fresh peaches (peeled and sliced)

1 pint of fresh blueberries (rinsed and drained) all stems removed

3/4 cup granulated sugar

1 tsp. vanilla extract

2 1/2 tsp. cornstarch

Pie Crust Ingredients:

2 1/2 cups all purpose flour

2 sticks of very cold unsalted butter (cut into 1/4 inch pieces)

1 tsp. sugar

1 tsp. salt

7 tbs. ice water

Egg Wash and Sugar Ingredients:

1 large egg white (beaten)

1 tsp. water

1-2 tbs. coarse sugar (for sprinkling)

Directions:

Preheat oven to 400 degrees.

1. In a food processor, mix all dry pie crust ingredients and then add cold butter. Pulse 6 to 8 times. Flour should be course. Slowly add a tbs. of iced water at a time. Pulse slowly. Dough should become more firm. Pinch dough and it should be firm. Add a drop more water if it’s not firm.

2. Roll dough on a floured surface. Roll into a ball and cut in half.

3. In a large bowl, put peaches, blueberries, sugar, cornstarch and vanilla extract. Mix together.

4. Take half of the dough and roll out. Place dough in 9 inch pie pan.

5. Take fruit filling and put in pan.

6. Take second half of dough and roll out. Cut dough into 1 inch strips.

7. Crisscross strips of dough on top of pie. (See photo) Crimp dough around entire pie.

8. In a little bowl, mix egg white and water.

9. Brush egg wash on top of pie thoroughly. Sprinkle coarse sugar on top of dough strips.

10. Place pie pan on a cookie sheet. (You don’t want juice of pie dripping in stove.)

11. Bake in oven for about 30 minutes. Reduce heat to 350 degrees and bake for another 20 minutes. Pie crust should be golden brown and fruit should be bubbly when done.

 

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Choose a topping of your choice for your hot dog.

1.) Pimento Cheese Dog

Ingredients:

1/4 cup minced pimentos

1 cup shredded cheddar cheese

3 tbsp. mayonnaise

1/4 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

2.) Blue Cheese Dog

Ingredients:

1/2 cup chopped celery

1/2 cup crumbled blue cheese

3 tbsp. mayonnaise

1/2 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

3.) Cream Cheese and Scallion Dog

Ingredients:

4 tbsp. cream cheese

1 tbsp. milk

1/2 tsp. sea salt

2 scallions (chopped)

poppy seeds for sprinkling on top

Mix cream cheese, milk sea salt and scallions together. Top dog with cream cheese mixture and sprinkle with poppy seeds.

4.) BLT Dog

Ingredients:

1/2 cup chopped romaine lettuce

1/2 cup chopped tomato

8 slices of cooked crispy bacon (crumbled)

3 tbsp. mayonnaise

Mix lettuce, tomato and mayonnaise together. Put mixture on top of hot dog and put crumbled bacon on top.

Braised Tomatoes

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Ingredients:

6 vine tomatoes

1 cup bread crumbs

3 cloves garlic (chopped)

1 tbs. parsley (chopped)

1/4 cup olive oil

1/2 tsp salt

1/2 tsp. black pepper

Directions:

Preheat oven to 400 degrees.

1. Cut tomatoes in half. Remove seeds only.

2. In a skillet put 3 tbs. of olive oil. Heat oil and put tomatoes in pan. Cook on each side for 4 minutes.

3. In a bowl, mix bread crumbs, garlic, parsley, olive oil, salt and pepper. Mix well.

4. In a baking pan (coated with a tbs. of olive oil), place tomatoes (cut side up). Evenly put bread crumb mixture on top of each tomato.

5. Put tomatoes in oven for 12-15 minutes. Tomatoes should be tender.

Serve hot.

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Ingredients:

1 lb. medium shrimp (cleaned and tail left on)

1 lb. mixed greens

1 cup orange slices (cut into bite size pieces)

1 cup cherry tomatoes (cut in half)

2 avocados (sliced)

1 tsp. sea salt

2 limes (juiced)

1 tbsp. olive oil

4 tbsp. chopped cilantro

Directions:

1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.

2. Grill shrimp for 5-6 minutes. (Turn over half way.)

3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.

*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

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Ingredients:

1 large eggplant (peeled and sliced thin)

2 zucchinis (peeled and sliced thin)

1 large beefsteak tomato (sliced thin)

1 small red onion (sliced thin)

1 cup of shredded lettuce

4 wraps (your choice)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, put 4 tbs. of olive oil. Cook eggplant, zucchini and red onions until tender. Sprinkle a pinch of sea salt and pepper when cooking.

2. When done, open up a wrap. Layer eggplant, zucchini, onions, tomato, and lettuce. Wrap tightly and cut in half. (see photo)

*You can put wrap in a preheated oven of 350 degrees to make hotter.

Homemade Meatloaf With Homemade Gravy

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Directions:

1 1/2 lbs. ground beef

1 large egg  (beaten)

1 cup milk

1 1/4 tsp. sea salt

1/4 tsp. black pepper

1 cup bread crumbs

Directions:

Preheat oven to 350 degrees.

1. In a large mixing bowl, add beef, egg and milk. Begin to mix well. Add sea salt, black pepper and bread crumbs. Mix well.

2. In a lightly oiled baking pan, form meat into the shape of a loaf.

3. Bake for 1 hour or until the meat is brown and the inside is cooked.  Let cool for 15 minutes before slicing. (You will be adding it to the gravy soon.)

Gravy Ingredients:

1 large sweet onion (sliced thin)

2 tbsp. olive oil

1/4 tsp. sea salt

1/4 tsp. black pepper

3 tbsp. butter

2 tbsp. all-purpose flour

1 1/2 cups beef stock

1/2 cup white wine

Directions:

1. Heat a medium skillet with olive oil. When the oil is hot, add the sliced onions. Stir.  Add sea salt and black pepper. Sauté for about 3-4 minutes. (set to the side)

2. In a separate skillet,  add 2 tbsp. butter. When the butter is melted, add flour and stir. Lower heat to medium and continue stirring. The mixture should turn a golden color. (about 3 minutes)

3. Add beef broth and stir well so the flour mixture melds into the broth.

4. Add the white wine and continue to stir well. Add cooked onions. Allow the sauce to thicken. (about 10 minutes) Stir frequently so it doesn’t stick to the bottom.

5. Add sliced pieces of meatloaf to pan and coat all pieces with the gravy.

Serve hot. *If you want more gravy, double the gravy recipe.

Chicken Caesar Wrap

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Ingredients:
2 grilled chicken breasts (salt and pepper before cooking) sliced after cooking
4 hard boiled eggs (sliced)
1 cup raw carrots (shredded)
2 cups iceberg lettuce (shredded)
4 tsp. romano grated cheese
1/4 cup caesar dressing
4 wraps
Directions:
1. In a bowl, mix romano cheese and caesar dressing together.
2. Open a wrap, flat on a dish. Spread a tbs. of dressing on wrap.
3. Layer some chicken, lettuce, hard boiled egg and shredded carrots on top.
4. Roll wrap and fold in edges. Cut wrap in half.
Makes 4 wrap. (8 halves)

Shrimp and Sweet Red Peppers

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Ingredients:

1 lb. uncooked medium shrimp (tail removed)

1 jar (24 oz.) B &G Sweet Red Peppers (sliced)

1 cup leeks (chopped)

1 tbsp. olive oil

sea salt and black pepper

Directions:

  1. Boil shrimp for 5 minutes. (until pink) Drain well.
  2. In a large skillet, put olive oil. Cook leeks for about 3 minutes.
  3. Add peppers to skillet. Stir together. Cook for 2 minutes.
  4. Add boiled shrimp.
  5. Raise heat and keep stirring for about 4 minutes.
  6. Sprinkle with a pinch of sea salt and black pepper.

*Serve hot. It’s also delicious cold.