Crepes with Eggs and Cheese
Ingredients
- Crepes with Eggs
- 1/2 Cup Cheddar Cheese
Instructions
- Make Crepes and Eggs recipes.
- Add 1/4 of cup of Cheddar Cheese and let melt.
- Serve Hot.
July 28, 2014
Crepes with Eggs and Cheese
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Grilled Fish
Grilled Fish
Ingredients
- 1 pound salmon fillet
- 1 pound swordfish fillet
- chili pepper
- 1 lemon
- 3 tablespoons butter
- crushed black pepper
Instructions
- Cut salmon and swordfish into two pieces and place on the grill
- Sprinkle chili pepper over swordfish
- Squeeze juice of 1/2 the lemon over salmon
- Grill for 3 to 5 minutes before flipping
- Flip fish
- Brush swordfish with melted butter and more chili pepper
- Squeeze other 1/2 of lemon over salmon and sprinkle with black pepper
- Grill until cooked through
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July 27, 2014
Kela Toffee
Kela Toffee
Ingredients
- 1 cup mashed ripe bananas
- 1 cup sugar
- 2 teaspoons ghee
Instructions
- Combine all ingredients and cook over low heat, stirring constantly.
- When small balls start to form, remove from heat.
- Spread into a greased cookie sheet.
- Cut into shapes while still hot
- Cool and store.
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Mexican Cornbread Wedges
Mexican Cornbread Wedges
Ingredients
- 1 Tbsp cooking oil
- 1/2 cup diced onion
- 1 lb ground beef
- kosher salt and black pepper to taste
- 1 tsp garlic powder
- 1 pkg taco seasoning mix
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow orange, or red bell pepper
- 2 cups Mexican style cornbread mix
- 3 Tbsp oil
- 1 egg beaten
- 1 -16 oz jar chunky salsa
- 1 cup shredded Cheddar cheese
- 1 1/4 cups milk
Instructions
- Preheat oven to 425 degrees.
- In oven ready skilled, add oil, onions beef, salt and pepper over medium heat, until completely cooked.
- Add garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine.
- Remove from skillet and set aside.
- Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.
- In bowl combine final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.
- Bake for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.
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July 26, 2014
Crepes with Eggs
Crepes w/Eggs
Ingredients
- Crepes Recipe
- 4 Eggs
- 1/2 Red/Orange/Yellow Sweet Bell Pepper
- 1 small onion
Instructions
- Make Crepes per recipe instructions.
- Saute 1/2 Bell Pepper and onions over medium heat in a skillet until tender.
- Add Eggs and cook like scrambled eggs.
- Add equal amounts of egg mixture in to each crepe.
- Server warm.
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Spicy Clam Dip
Spicy Clam Dip
Ingredients
- 1 pound cream cheese
- 3 ounces clam juice
- 1/4 cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1/4 cup onion
- 1/2 teaspoon liquid hot pepper sauce
- 1 cup minced clams
- 1/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
Instructions
- Add cream cheese, clam juice, mustard in a food processor and mix well.
- Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
- Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature
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July 25, 2014
July 24, 2014
Crepes
Crepes
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter melted
Instructions
- Mix together flour and eggs.
- Gradually add in milk and water.
- Add in salt and butter, making sure that it is completely combined and smooth.
- Cook crepes on hot griddle, using 1/4 cup of mix per crepe.
- Cook crepes approximately 2 minutes per side, until golden brown.
- Loosen with rubber spatula and flip.
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July 23, 2014
Cod Tortilla Soup
Cod Tortilla Soup
Ingredients
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
Instructions
- In large skillet, saute onions and garlic until tender.
- Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
- Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
- Add corn kernels
- Set cod fillets on top of broth and spoon liquid over cod
- Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
- Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
- Garnish each bowl with tortilla strips
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Italian Vegetable Pasta Salad
Italian Vegetable Pasta Salad
Ingredients
- 16 oz penne
- 1 bag 16 oz frozen Italian vegetables, thawed
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil
- 2 cloves garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup diced sweet red bell pepper
- 1/4 cup diced green onions
- 1/4 cup shredded fresh basil
- 1/4 cup diced ripe olives
Instructions
- Bring a large stock pot salt cold water and bring to a boil
- Cook pasta according to package instructions.
- Add thawed vegetables 2 minutes before the pasta is cooked completely.
- Drain pasta and veggies into a colander and let sit.
- In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
- Add pasta and red pepeper to dressing mixture and toss until coated well.
- May be served room temperature or cooled.
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July 22, 2014
Smore Cupcakes
Smore Cupcakes
Ingredients
- 7 whole graham crackers finely crushed
- 1/4 cup powdered sugar
- 6 tbsp butter melted
- 4 bars milk chocolate candy
- 12 large marshmallows
Instructions
- Preheat oven to 350.
- Place graham crackers into food processor and finely crush into crumbs.
- Combine graham cracker crumbs, powdered sugar and butter in small bowl.
- Place small scoop of crumb mixture in each cup of muffin pan.
- Press crumbs to cover the bottom.
- Bake 4-5 minutes or until edges lightly browned.
- Remove pan from oven; place 1 chocolate rectangle into each cup.
- Cut marshmallows in half. Place 3 marshmallow halves in each cup cake section.
- Return to oven 1-2 minutes or until marshmallows are just slightly softened.
- Remove from oven; cool 15 minutes.
- Carefully remove cups from pan.
- >>Try not to eat them all at once 😉
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Fast and Simple Soup
Fast and Simple Soup
Ingredients
- 3 medium size carrots
- 3 medium size parsnips
- 6 cups vegetable broth
- kosher salt and black pepper to taste
- 1/2 lemon juiced
- 1/4 tsp marjoram or 1/4 tsp thyme
Instructions
- Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
- Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
- Cool.
- Place mixture in blender and puree until smooth, using only enough broth to your liking.
- Return the puree to a soup pot, stir in the lemon juice and herbs.
- Heat over low heat and bring back up to temperature and serve hot.
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