Monday, April 30, 2012

Grilled Salmon Kyoto


* 1/3 cup soy sauce
* 1/4 cup orange juice concentrate
* 2 tablespoons vegetable oil
* 2 tablespoons tomato sauce
* 1 teaspoon lemon juice
* 1/2 teaspoon prepared mustard
* 1 tablespoon green onion, minced
* 1 clove garlic, minced
* 1/2 teaspoon minced fresh ginger root
* 4 salmon steaks (1 inch thick)
* 1 tablespoon olive oil


1. In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
2. Preheat an outdoor grill for high heat.
3. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
4. Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

Sunday, April 29, 2012

Kansas City Style Barbecue Sauce


* 2 cups ketchup
* 2 cups tomato sauce
* 1 1/4 cups brown sugar
* 1 1/4 cups red wine vinegar
* 1/2 cup unsulfured molasses
* 4 teaspoons hickory-flavored liquid smoke
* 2 tablespoons butter
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon chili powder
* 1 teaspoon paprika
* 1/2 teaspoon celery seed
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 1 teaspoon salt
* 1 teaspoon coarsely ground black pepper


1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Saturday, April 28, 2012

Brisket with BBQ Sauce


* 4 pounds lean beef brisket
* 2 tablespoons liquid smoke flavoring
* 1 tablespoon onion salt
* 1 tablespoon garlic salt
* 1 1/2 tablespoons brown sugar
* 1 cup ketchup
* 3 tablespoons butter
* 1/4 cup water
* 1/2 teaspoon celery salt
* 1 tablespoon liquid smoke flavoring
* 2 tablespoons Worcestershire sauce
* 1 1/2 teaspoons mustard powder
* salt and pepper to taste


1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Friday, April 27, 2012

Chipotle Crusted Pork Tenderloin


* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 3 tablespoons chipotle chile powder
* 1 1/2 teaspoons salt
* 4 tablespoons brown sugar
* 2 (3/4 pound) pork tenderloins


1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Thursday, April 26, 2012

Barbequed Marinated Flank Steak


* 1/4 cup soy sauce
* 3 tablespoons honey
* 2 tablespoons distilled white vinegar
* 1/2 teaspoon ground ginger
* 1/2 teaspoon garlic powder
* 1/2 cup vegetable oil
* 1 1/2 pounds flank steak


1. In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
2. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
3. Preheat grill for high heat.
4. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

Wednesday, April 25, 2012

Steak and Bacon Tournedos


* 1 1/2 pounds flank steak, pounded to 1/2 inch thickness
* unseasoned meat tenderizer to taste
* 10 slices bacon, cooked, but still soft
* 1/2 teaspoon freshly ground black pepper to taste
* 1/2 teaspoon garlic powder
* 1/2 teaspoon seasoned salt
* 2 tablespoons chopped fresh parsley


1. Preheat an outdoor grill for medium-high heat.
2. Score one side of the flank steak with diagonal cuts. Season meat on both sides with tenderizer, pepper, garlic powder, and salt; lay flat, scored side down. Sprinkle with parsley, and lay bacon strips lengthwise on steak, then roll up jellyroll style. Skewer with 8 evenly spaced wooden toothpicks. Form 8 steaks by cutting in between toothpicks with a serrated knife.
3. Place steaks on preheated grill. Cook for about 15 minutes, turning once, or to desired doneness.

Tuesday, April 24, 2012

Smothered Filet Mignon


* 4 (6 ounce) filet mignon steaks
* seasoned salt to taste
* cracked black pepper to taste
* 1/4 cup extra virgin olive oil
* 1/4 cup balsamic vinegar
* 1 tablespoon Dijon mustard
* 2 teaspoons dried rosemary
* 1 tablespoon butter
* 2 cups onion slices
* 1 teaspoon white sugar
* 4 ounces blue cheese, crumbled


1. Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
2. While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
3. Preheat grill for high heat on one side, and medium heat on the other side.
4. Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Monday, April 23, 2012

Savory Garlic Marinated Steaks


* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce
* 3 tablespoons minced garlic
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2 teaspoons ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon liquid smoke flavoring
* 1 pinch cayenne pepper
* 2 (1/2 pound) rib-eye steaks


1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Sunday, April 22, 2012

Ultimate Steak Sandwich


* 1 (2 pound) fully-trimmed flat iron steak
* salt and pepper
* 8 ounces brown clamshell mushrooms, grilled, separated
* salt and pepper to taste
* 1 tablespoon sherry vinegar
* 2 tablespoons extra virgin olive oil
* 3 tablespoons barbeque sauce
* 2 tablespoons vegetable oil
* 1 tablespoon cider vinegar
* 6 hot dog buns
* 1/2 cup mayonnaise, or as needed
* 1 cup arugula leaves, or as needed
* 1 cup quartered cherry tomatoes


1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Cut steak into 6 thick strips. Season generously with salt and pepper.
3. Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
4. Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
5. Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
6. Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
7. Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

Saturday, April 21, 2012

Grilled Maui Burgers


* 1 (8 ounce) can pineapple slices in juice, drained
* 1 cup picante Sauce
* 1 pound lean ground beef
* 4 slices deli Monterey Jack cheese
* 4 Hamburger Rolls, split and toasted
* 1/2 avocado, peeled, pitted and cut into 4 slices


1. Lightly oil the grill rack and heat the grill to medium. Grill the pineapple for 5 minutes or until tender, turning it over once halfway through the grill time. Remove the pineapple to a cutting board. Dice the pineapple. Stir the pineapple and 2/3 cup picante sauce in a medium bowl.
2. Thoroughly mix the beef and the remaining picante sauce in a large bowl. Shape the beef mixture into 4 (1/2-inch-thick) burgers.
3. Grill the burgers for 10 minutes for medium or until desired doneness, turning the burgers over once halfway through the grill time. Top the burgers with the cheese.
4. Serve the burgers on the buns. Top with the pineapple-picante mixture and the avocado.

Friday, April 20, 2012

Munchies! Bacon Horseradish Burgers

In Honor of 420, I thought I would feature a day's worth of super tasty treats that might appeal to people with the munchies.


* 1 1/2 pounds ground beef
* 1 (11.5 fl oz) can Bean with Bacon Soup
* 1/2 cup water
* 1 tablespoon horseradish
* 6 slices Cheddar cheese
* 6 Sandwich Buns with Sesame Seeds


1. Shape the beef into 6 (1/2-inch thick) burgers.
2. Cook the burgers in a 12-inch skillet over medium-high heat for 10 minutes or until well browned on both sides. Pour off any fat.
3. Stir the soup, water and horseradish in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers and sauce on the buns.

Thursday, April 19, 2012

Persian Kabob


* 1 (8 ounce) container plain low-fat yogurt
* 1 onion, chopped
* 1/2 teaspoon dried mint
* 2 pounds beef top sirloin, cut into large cubes


1. In a large bowl, mix the yogurt, onion, and mint. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator.
2. Preheat an outdoor grill for high heat.
3. Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

Wednesday, April 18, 2012

The Big Mac Special Sauce

Here's a sauce that will taste remarkably like the "Special Sauce" that McDonald's puts on its Big Macs.


* 1/4 cup salad dressing (like Miracle Whip)
* 1/4 cup mayonnaise
* 3 tbsp French salad dressing
* 1/2 tbsp sweet pickle relish
* 1 1/2 tbsp dill pickle relish
* 1 tsp sugar
* 1 tsp dried, minced onion
* 1 tsp white vinegar
* 1 tsp ketchup
* 1/8 tsp salt


1. Mix all ingredients, and stir well in a small container.
2. Microwave on high for 25 seconds, and stir well again.
3. Cover, and refrigerate at least 1 hour before serving.

Tuesday, April 17, 2012

Frisch's Big Boy Tartar Sauce

Of course this isn't the original, that's a secret, but this is a delicious version of tartar sauce that you will absolutely love~!

* 1 cup mayonnaise
* 1 tablespoon onion , finely chopped
* 1 tablespoon dill pickle relish
* 1 tablespoon pickle juice
* 1 dash salt
* 1 dash garlic powder


1. Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
2. Chill

Monday, April 16, 2012

Pizza Sauce Just like Pizza Hut

This is a delicious pizza sauce that I think you'll agree tastes just like the sauce at Pizza Hut. This will make enough for one large pizza. Also makes a great dipping sauce!

1 can tomato sauce (15 ounce size)
1/3 cup finely minced onion
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 whole bay leaf
1/2 teaspoon lemon juice

1. Combine all ingredients in a small saucepan.
2. Cook over medium heat until sauce starts to boil.
3. Lower heat and simmer for 30 to 45 minutes or until it is as thick as you like it. Discard the bay leaf before using.
4. Makes enough for an extra large pizza

Sunday, April 15, 2012

Cincinnati Style Greek Chili

* 1 quart cold water
* 2 lbs ground beef
* 2 cups crushed tomato
* 2 yellow onions, diced
* 4 garlic cloves, minced
* 1 tbsp Worcestershire sauce
* 1 tbsp unsweetened cocoa
* 1/4 cup chili powder
* 1 tsp cayenne
* 1 tsp ground cumin
* 2 tbsp cider vinegar
* 1 whole bay leaf
* 1/4 tsp ground cloves
* 1 tsp cinnamon
* 1 1/2 tsp salt
* cooked spaghetti to serve chili over, optional


1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

2. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

3. Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.

4. Serve over spaghetti with lots of grated American or mild Cheddar cheese, chopped raw onion (optional) and some hot sauce (optional). Also, eat something with chocolate in it for dessert!

Saturday, April 14, 2012

Crab Stuffed Lobster


* 4 (6 ounce) shelled raw lobster tails
* 1 tablespoon butter
* 1 tablespoon minced celery
* 1 green onion, minced
* 1 1/2 teaspoons all-purpose flour
* 1/8 teaspoon dry mustard
* 1/8 teaspoon cayenne pepper
* 1/3 cup cold milk
* 1 (6 ounce) can crabmeat, drained and flaked
* 2 tablespoons dry bread crumbs


1. Preheat grill for medium heat.
2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
4. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

Friday, April 13, 2012

Crab Stuffed Chicken Breasts


* 4 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 cup chicken broth
* 1/2 cup milk
* 1/4 cup chopped onion
* 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
* 1 (4.5 ounce) can sliced mushrooms, drained
* 1/3 cup crushed saltine crackers
* 2 tablespoons minced fresh parsley
* 1/2 teaspoon salt
* 1 pinch ground black pepper
* 4 skinless, boneless chicken breast halves
* 1 cup shredded Swiss cheese
* 1/2 teaspoon paprika


1. To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
2. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
5. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

Thursday, April 12, 2012

Chicken and Asparagus Fettuccine


* 12 ounces dry fettuccini pasta
* 2 cups 1 inch pieces fresh asparagus
* 1/2 cup butter
* 2 cups half-and-half cream
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1 pinch cayenne pepper
* 3/4 cup grated Parmesan cheese
* 1/2 pound cooked chicken breasts - cut into bite size pieces


1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
2. In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
3. Pour sauce over pasta and asparagus, and toss to coat.

Wednesday, April 11, 2012

Ham and Asparagus Fettuccine


* 12 ounces dry fettuccini noodles
* 8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
* 1/2 cup butter
* 2 cups heavy cream
* 3/4 cup grated Parmesan cheese
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1 pinch cayenne pepper
* 1/2 pound cooked ham, diced


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
3. Toss pasta and asparagus with sauce and serve immediately.

Tuesday, April 10, 2012

Ham Mushroom Fettuccine


* 12 ounces uncooked fettuccine
* 3/4 pound fully cooked lean ham, cubed
* 2 tablespoons olive or canola oil
* 1 medium onion, finely chopped
* 1/2 pound fresh mushrooms, sliced
* 1 tablespoon all-purpose flour
* 1/2 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
* 1 1/4 cups fat-free evaporated milk
* 1/2 cup frozen peas, thawed
* 2 tablespoons reduced fat sour cream


1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside.
2. Add onion to skillet; saute for 4 minutes. Add mushrooms; saute 3 minutes longer. Stir in the flour, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add peas and sour cream. Cook 2 minutes longer. drain fettuccine; stir into the mushroom mixture. Add ham; heat through.

Monday, April 9, 2012

Swiss Ham and Asparagus

* 1 (10 ounce) package Puff Pastry Shells
* 2 (12 ounce) jars Slow Roast Chicken Gravy
* 1 1/2 cups cooked asparagus cut into 1-inch pieces
* 2 cups cubed cooked ham
* 1/2 cup shredded Swiss cheese or Cheddar cheese (optional)


1. Bake pastry shells according to pkg. directions.
2. Mix gravy, asparagus and ham in saucepan. Heat through. Serve in pastry shells. Sprinkle with cheese.

Sunday, April 8, 2012

Pennsylvania Dutch Ham and Noodle Casserole

* 1 tablespoon vegetable oil
* 2 cups cubed cooked ham
* 1 medium onion, chopped
* 1 (10.75 ounce) can Cream of Mushroom Soup
* 2 cups shredded extra-sharp Cheddar cheese
* 5 cups extra-wide egg noodles, cooked and drained


1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
2. Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and cook and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.

Saturday, April 7, 2012

Homemade Sloppy Joes


* 1 pound lean ground beef
* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1/2 teaspoon garlic powder
* 1 teaspoon prepared yellow mustard
* 3/4 cup ketchup
* 3 teaspoons brown sugar
* salt to taste
* ground black pepper to taste


1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
3. Serve on fresh buns

Friday, April 6, 2012

Stuffed Peppers


* 1 pound ground beef
* 1/2 cup uncooked long grain white rice
* 1 cup water
* 6 green bell peppers
* 2 (8 ounce) cans tomato sauce
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* salt and pepper to taste
* 1 teaspoon Italian seasoning


1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Thursday, April 5, 2012

Lamb Feta Stuffed Peppers


* 1 tablespoon olive oil
* 1 medium onion, chopped
* 1 clove garlic, minced
* 6 medium green bell peppers
* 2 tablespoons chopped fresh dill
* 3/4 teaspoon salt
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground black pepper
* 1 cup cooked rice
* 8 ounces ground lamb
* 1 cup crumbled feta cheese
* 1 cup tomato sauce
* 1 cup cold water
* 1 tablespoon fresh lemon juice
* 1 teaspoon white sugar


1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
3. Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
4. In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
5. Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
6. Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

Wednesday, April 4, 2012

Feta Cheese Omelet Roll


* 4 eggs, beaten
* 1/2 teaspoon black pepper
* 3 tablespoons crumbled feta cheese
* 1 teaspoon milk
* 1 tablespoon vegetable oil


1. In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
2. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Tuesday, April 3, 2012

Antioxidant Almond Snack Mix


* 3 cups multi-grain cereal squares, such as Chex brand
* 3 cups fiber cereal twigs, such as Fiber One brand
* 1 cup sweetened dried cranberries
* 3/4 cup dark chocolate morsels
* 3/4 cup almond butter
* 1/2 cup enriched margarine spread, such as Smart Balance brand
* 3/4 cup almond flour
* 1/4 cup sliced almonds
* 3/4 cup confectioners' sugar


1. Line a large sheet pan with waxed paper. Place cereal and dried cranberries in a large resealable plastic bag. In a microwavable bowl, add chocolate chips, almond butter and enriched margarine spread (or butter). Microwave on High heat, uncovered, for 1 minute. Stir. Microwave for another 30 seconds; remove and stir until smooth.
2. Pour chocolate mixture into plastic bag, seal and shake to coat evenly. Add almond flour, sliced almonds and confectioners sugar. Reseal and shake to coat. Spread mixture on waxed paper and cool completely. Refrigerate in an airtight container; mix can be stored for up to 1 week.

Monday, April 2, 2012

Crab Cakes


* 1 egg
* 3 tablespoons mayonnaise
* 4 teaspoons lemon juice
* 1/8 teaspoon red pepper flakes
* 1 teaspoon dried tarragon
* 1 tablespoon minced green onions
* 8 ounces crabmeat
* 1/2 cup crushed buttery round crackers
* 1 tablespoon butter


1. In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
2. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Sunday, April 1, 2012

Clam Bake New England Style

Plan a party and invite your friends, this can serve up to 40 people!


* 20 small (1 pound) lobsters
* 20 pounds clams in shell, scrubbed
* 10 pounds mussels, cleaned and debearded
* 10 pounds cod
* 20 white potatoes
* 20 sweet potatoes
* 20 ears fresh corn
* 5 pounds bratwurst
* 5 pounds hot dogs
* 5 pounds pork sausage
* 3 pounds sweet onions


1. At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 feet, depth = 1-1/2 feet. Line the hole with stones from the beach. Build a fire inside of the hole and cover with rocks from the beach. Heat the stones for 2 to 3 hours.
2. Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones.
3. Working quickly layer the food on top of the seaweed, the food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters.
4. Cover food with a clean, wet cloth. Place remaining seaweed on top of cloth.
5. Cover entire hole of food with a wet tarpaulin, sealing the steam created by the hot stones and seaweed in. Allow a very small amount of steam to escape to relieve pressure. Let bake cook for 1 or more hours. The bake is completed when the potatoes are soft. Serve bake with melted butter to dip the seafood in and lobster crackers. Don't forget napkins -- you'll need 'em!