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Mexican Grilled Cheese Sandwich

26 Jan

1 small yellow bell pepper, diced

1 small green bell pepper, diced

2 tsp olive oil

8 slices texas toast bread

2 TBSP mayonnaise

1 cup salsa, well-drained

3/4 cup  shredded mexican cheese blend

2 TBSP butter, softened


In a small skillet, saute peppers in oil until tender. Spread 4 slices of bread with mayonnaise. Layer with peppers. salsa and cheese. Top with remaining bread slices. Butter both sides of sandwiches.

In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side until browned.


Serves 4





Chicken Corn Chowder

19 Jan

2 TBSP vegetable oil

1 large onion, finely minced

2 cups chicken broth

2-1/2 pounds Yukon Gold potatoes, peeled and diced

2 cups whole kernel corn

1 cup heavy cream

2 cups cooked chicken, diced

Salt and pepper to taste

In a heavy skillet over medium heat, add oil. Saute onions until translucent. Place in a Dutch, add chicken broth and potatoes. Cook 8 minutes and add corn. Cook for 6 minutes or until potatoes are soft. Add heavy cream; reduce heat to simmer; add salt and pepper to taste. Simmer until heated well, add chicken. Stir well. Serve hot.

Dried Tomato-Basil Pesto

16 Jan

1/4 cup dried tomatoes in oil

2 cups loosely packed fresh basil leaves

1/2 cup shredded Parmesan cheese

1/2 cup pine nuts, toasted

1/2 cup olive oil

3 large garlic cloves

1/8 tsp salt


Drain tomatoes well, pressing between paper towels. Process all ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerate up to 5 days.

Makes 1 cup

Poblano Cilantro Pesto

16 Jan

4 poblano peppers

3/4 cup fresh parmesan cheese, grated

1/2 cup fresh cilantro

1/4 cup chopped walnuts

3/4 cup olive oil

3 garlic cloves

3 TBSP fresh lime juice

1 tsp salt


Turn oven to Broil

Place peppers on a foil lined baking sheet. Broil 5 inches from heat about 5 minutes on each side until blistered. Place peppers in a zip loc freezer bag; seal and let stand 10 minutes. Peel peppers; remove and discard seeds.

Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerator up to 1 week.


Makes 1-3/4 cups



Southern Cole Slaw

16 Jan

1/2 cup sugar

1/2 cup mayonnaise

1/4 cup milk

1/4 cup buttermilk

2-1/2 TBSP lemon juice

1-1/2 tsp white vinegar

1/2 tsp salt

1/8 tsp pepper

1 medium head green cabbage, shredded

1 carrot, grated

Whisk together first 8 ingredients in a large bowl; add vegetables, toss well. Cover and chill 2 hours.


Serves 8 to 10

Chocolate Custard Ice Cream

13 Jan

2/3 cup cocoa

2 cups sugar

2 TBSP cornstarch

1/4 tsp salt

2 cups milk

3 eggs

1 TBSP vanilla

3 cups half and half

2 cups heavy cream


Combine cocoa, 1-1/2 cups sugar, cornstarch, and salt in a saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil; boil 1 minute; stirring constantly. Remove from heat. Beat eggs with 1/2 cup sugar. Blend in a small amount of hot mixture into eggs; add to mixture in saucepan. Blend in vanilla and both creams. Chill. Freeze in an ice cream freezer according to manufacturer’s directions.

Makes 3 quarts



Jumbo Shrimp Rolls

12 Jan

24 unpeeled, jumbo raw shrimp

1/4 cup fresh cilantro, minced

2 garlic cloves, minced

2 tsp red curry paste

24 won ton wrappers

1 egg white, lightly beaten

Vegetable oil


Peel shrimp leaving tails on; devein. Combine cilantro, garlic and curry paste. Brush both sides of each won ton wrappers with egg white. Spoon 1/4 tsp of cilantro mixture in center of each wrapper. Top with one shrimp. Fold wrapper around shrimp; leave tail exposed, and press wrapper to seal. Pour 3 inches of oil into a dutch oven; heat to 350. Fry in small batches 2 to 3 minutes or until golden, turning once. Drain on wire racks over paper towels. Serve immediately with Sweet Soy Sauce.


Sweet Soy Sauce:

1/2 cup soy sauce

1/8 tsp crushed dried red pepper

2 tsp honey

Stir all together.

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