Quick and Easy Hummus
Ingredients
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon ground cumin
What’s next
Combine the garbanzo beans, yogurt, lemon juice, garlic, olive oil, water, salt, pepper, and cumin in a blender or food processor, blend until smooth.
Creamy Twice-Baked Potatoes
Ingredients
2 medium baking potatoes
2 tablespoons butter or margarine, softened
1 tablespoon milk
1/4 teaspoon salt
1 (3 ounce) package cream cheese, cubed
2 tablespoons sour cream
Paprika
What’s Next
Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.
Kimchi
Kimchi is a traditional Korean dish of pickled cabbage. The cold, sour flavor is a great accompanment to grilled meats. Recent research has linked regular consumption to lower incidents of heart disease and cancer.
Ingredients
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Asian vinaigrette
An Asian vinaigrette has that perfect combination of tartness and sweetness — for a lot of flavor, with little fat. Just mix the following.
Ingredients:
5 tablespoons oil
2 tablespoons rice vinegar
2 teaspoons light soy sauce
1 teaspoon sugar
3 drops sesame oil
1/8 teaspoon freshly ground white pepper (or to taste)
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Vegetables in Beer Batter
Vegetables are deep fried in beer batter for a delicious appetizer. Serve when your buds come over for Poker Night, or to start off a family barbecue.
Ingredients
1 1/2 cups beer, let stand for about 45 minutes until flat
1 1/3 cups all-purpose flour, sift before measuring
2 tablespoons Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 egg yolks, beaten
2 egg whites, beaten to stiff peaks
vegetables: cauliflower and broccoli florets, cooked artichoke hearts, green pepper strips, mushrooms, etc.
What’s Next
In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and flat beer; beat until mixture is smooth. Fold in the beaten egg whites. Dip vegetables in the batter.
Fry in deep hot fat, about 375°, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately. Makes about 3 cups of batter for the veggies
Halloween Tomatillo Dip
Take out the chips and the scary movies — here’s a “bloody” good dip for your Halloween horror marathon. Contains loads of anti-oxidant rich tomatoes, and no cholesterol.
Ingredients
- 3 fresh tomatillos (about 6 oz. total), husks removed
- 1/2 cup shelled raw pumpkin seeds (pepitas)
- 2 medium cloves garlic, peeled
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 cup lightly packed fresh cilantro
- 1/2 teaspoon salt
- Tortilla chips
What’s Next
Broil the tomatillos in a pan, about 4 to 6 inches away from heat. Turn it once. Do this for about 5 minutes, or until the skins are charred. In a separate pan, toast pumpkin seeds for about 4 minutes. Then, throw all the ingredients into a food processor and give a quick whirl. Add salt to taste.
The Perfect Pico de Gallo Recipe
Pico de gallo, or ‘rooster’s beak’ from the Spanish origin, is a fresh salad made from chopped tomatoes, onions, & chiles. Other popular ingredients are lime juice, bell peppers, cilantro, avocado & cucumber. Here is the Perfect Pico de Gallo recipe, with the perfect amount of everything:
Ingredients:
- 3 Roma tomatoes, chopped
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1 sweet onion, chopped
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1/2 tsp Tabasco pepper sauce
- 1 avocado, chopped
- 1 tsp salt
What’s Next:
In medium bowl- combine all ingredients & toss.
Serve with your choice of chips, or serve over my grilled salmon recipe.
Wolfgang Puck Thursday- Gouda Cheese Fondue Recipe
What says Thursday more than Wolfgang Puck, I ask you? With this terrific Gouda Cheese Fondue recipe you can indulge your senses in cheese wonderland. Give this recipe a try and you won’t regret it.
Ingredients:
- 1 large clove garlic, sliced in half lengthwise
- 1/2 cup white wine
- 5 ounces fresh Gouda cheese, or mozzarella, shredded
- 5 ounces aged Gouda cheese, shredded
- 1 tablespoon cornstarch
- 2 tablespoons Kirsch
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- 1 baguette loaf, cut into 2-inch cubes
- Assorted vegetables and cooked meats and salami, cut into bite-sized pieces
What’s Next: rub the bottom of a medium saucepan with the sliced garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
In a small bowl- toss together the two cheeses and the cornstarch. Reduce the heat to medium-low and add the cheese mixture. Stir continuously until the mixture is melted and smooth. Stir in the Kirsch and season with black pepper and nutmeg.
Serve the fondue immediately, accompanied by the bread, vegetables, and meats, with long fondue forks for guests to spear bites of food and dip them into the sauce.
Asian Fire Grilled Chicken Wings Recipe
Get out the grill and your sense of adventure & try this Asian Fire Grilled Chicken Wings recipe. Made them last night & loved them, with plenty of water!
Ingredients:
- 2 dozen chicken wings, cut into halves
- 1 tablespoon veggie oil
- 1 tablespoon sesame oil
- 1/2 purple onion, chopped
- 1/2 red bell pepper, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons ginger root, minced
- 1 small chili pepper, minced
- 3 small limes, juiced
- 1/4 cup hoisin sauce
- 2 tablespoon rice wine vinegar
- S & P, to taste
Go ahead and start your grill & get her going.
In a large saucepan- heat veggie oil on medium-high. Add the onion & red bell pepper. Saute for 5 minutes.
Add garlic, ginger & chili pepper. Saute for a couple of minutes. Stir in Hoisin sauce & bring to a simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
Cut chicken wings into halves & season with S & P.
Place your wings on the grill & cook until done.
Put wings in a large bowl & add lime juice, sesame seed oil & vinegar. Toss & you’re ready to serve.
Cinco De Mayo Recipes & Party Menu
Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry!
We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a delicious dessert of Cream Sherry Flan.
Belizean Seafood Ceviche Recipe here we come….
Ingredients:
- 1 pound tilapia, grilled
- 1/2 pound tiger shrimp, boiled
- 1/2 pound small scallops, boiled
- 1 purple onion, sliced into thin rings
- 2 green onions, including green parts, chopped
- 1 large ripe tomato, diced
- 1 poblano chile, roasted
- 1 jalapeño chile, seeded and sliced into very thin rings
- 1/4 cup chopped cilantro
- 3 tablespoons olive oil
- 1 tablespoon sugar
- juice of 4 to 6 limes
- salt and black pepper to taste
- crisp lettuce
- avocado slices for garnish
- tomato slices for garnish
What’s Next:
Cut fish into bite-size chunks, peel shrimp & cut scallops in half.
In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices. Now you’re ready to enjoy this dish with chips or toasted pita.
Chicken Adobo Recipe
Ingredients:
- 4 chicken breasts, halved
- 1 cup orange juice
- 2 tablespoon vegetable oil
- 2 teaspoon achiote seeds
- 2 teaspoon white wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
What’s Next:
Cover achiote seeds with boiling water, cover and set aside overnight.
Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least 2 hours.
Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.
Cream Sherry Flan Recipe
Ingredients:
- 12 large egg, just the yolks
- 4 cups milk
- 1 stick of cinnamon
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cream sherry
What’s Next:
Go ahead and preheat oven to 350 F or 175 C.
In a large saucepan- pour 1 cup of milk with cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.
While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don’t worry about coating the bottom evenly, it will automatically do that while the custard cooks.
In a large bowl- whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.
Now you’re on your way to a true Cinco De Mayo celebration!
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