Saturday, June 27, 2015

Jalapeño Pepper Egg Muffins

If you want to add a little spice to your life, try these jalapeño muffins. Believe it or not, jalapeños are a great source of vitamin A and vitamin C.

1             tablespoon olive oil
2             tablespoons minced onion
2             cloves garlic minced
3             slices turkey bacon, cooked and chopped
7             eggs
1             tablespoon fat free milk
1/2          cup medium white cheddar
1/4          cup mild cheddar
2             tablespoons finely chopped jalapeño
Pepper to taste

1 .  Preheat the oven to 350 degrees F.
2 .  Grease a muffin tin and set aside.
3 .  Sauté onion and garlic in olive oil.
4 .   Beat the eggs. Add the milk, onion mixture, bacon, cheese and jalapeño.
5 .  Spoon into the muffin tins, about halfway full.
6 .  Bake 20 minutes until the edges begin to brown.

Store extras in the refrigerator and pop in the microwave for 30 seconds for a quick breakfast.

Wednesday, June 24, 2015

Pepper Shrimp

Rice flour is the "secret ingredient" in this dish and is used to make the flavorful coating for the shrimp. But if you can’t find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.
               Total Time: 30 minutes       Makes 2 serving

2              tablespoons lime juice
2              teaspoons reduced-sodium soy sauce
2              teaspoons toasted sesame oil
1/2           teaspoon sugar
3              cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips for Two)
1               small red or orange bell pepper, very thinly sliced
2              tablespoons rice flour  or cornstarch
1/4           teaspoon kosher salt
1/2           teaspoon freshly ground pepper
1/2           teaspoon five-spice powder,
10            ounces raw shrimp, (21-25 per pound), peeled and deveined
1              tablespoon canola oil
1              jalapeno or serrano pepper, seeded and minced
 1 .Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
2 .Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

Monday, June 22, 2015

Happy Brithday ---- Louise----John ---- Nee

It's that time of year again , the second day of summer , our birthday has rolled around again. Instead of getting older , we my friends are getting better .
Last year we did the Two-Step Hoe-Down , this year for your enjoyment lets have some fun .
Introducing the 'Jalapeno Chili Band' , playing  your favorite music for jalapeno hot-hot-hot dances;
Rumba ---- Salsa ---- Chipanecas (chip) ---- Samba and let's not foget the Tango and Cha-Cha

 We were able to get Miss . Whatazzhername to walk the catwalk or should I say , wobble (giggling).
Last , but not least , I was able to book the 'White House Trio,' boy , they sure can get down.
After the party end ,hop over to John's at  Kitchen Riffs , John has  cocktials waiting.
                                           Have a great hear      

Sunday, June 21, 2015

Happy Father's Day ---Summer is Here

                    A Father's Day Poem by Anonymous

A Dad is a person  who is loving and kind,
And often he knows what you have on your mind .

He's someone who listens, suggests, and defends.
A dad can be one of your very best friends!

He's proud of your triumphs, but when things go wrong,
A dad can be patient and helpful and strong.
In all that you do, a dad's love plays a part.
There's always a place for him deep in your heart.

And each year that passes, you're even more glad,
More grateful and proud just to call him your dad!
Thank you, Dad...for listening and caring,
for giving and sharing, but, especially, for just being you.

              A Sunny Day Waterfall
by Sybrina Spencer

On a sunny, hot, windy day
chirping birds come my way
Comfortable, beautiful, smashing
When water comes down and crashing

Relaxing, misty air
When people come they will stare
Sweet, pine, wet
People will never forget.

Wednesday, June 17, 2015

Fillets with Pineapple-Jalapeño Salsa

Serve simple sautéed fish fillets with jalapeno-spiked pineapple salsa for a Caribbean-inspired meal. Serve with black beans and brown rice.

Total Time: 35 minutes

                                         Salsa                4 Serving
1                  small ripe pineapple
1/4               cup minced scallions
3                  tablespoons chopped fresh cilantro
3                  tablespoons lime juice
2                  tablespoon minced fresh jalapeño pepper, (about 1 large)
1                  tablespoon canola oil
1/4               teaspoon salt
Freshly ground pepper, to taste

                                       Fish                 4 servings
1/3               cup all-purpose flour
1/2               teaspoon salt
1/4               teaspoon freshly ground pepper
1                  pound catfish, tilapia, haddock or other white fish fillets  cut into 4 portions
1                  tablespoon extra-virgin olive oil

Cover and refrigerate the salsa  for up to 1 day.

1 .   To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.

2 .   To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).

3 .   Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa

Saturday, June 13, 2015

Salmon -- Morel &Red Wine Sauce

Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you’re not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.

Time: 45 minutes

1-1/2             ounce package dried morel or porcini mushrooms
1                   cup boiling water
2                   teaspoons cornstarch
2                   teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/3                cup finely chopped shallots
3/4                cup dry red wine
1                   cup seafood stock, or bottled clam juice (see Tip)
1                   teaspoon butter
1 to 2            teaspoons lemon juice
1/2                teaspoon salt, divided
1/2                teaspoon freshly ground pepper, divided
1-1/4             pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portions

1 .   Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper towel-lined sieve into a bowl. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl.

2 .   Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes.

3 .   Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and 1/4 teaspoon each salt and pepper.

4 .   Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.

TIP: Bottled clam juice can be high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it near canned fish or in the seafood department.

Tip: For more information about wild-caught salmon, visit To skin a salmon fillet, place it skin-side down and, starting at the tail end, slip a long, sharp knife between flesh and skin, holding the skin down with your other hand. Gently push the blade along at a 30° angle, without cutting through fillet or skin.

If preparing ahead of time: Prepare through Step 3, cover and refrigerate the sauce for up to 1 day. Reheat the sauce just before serving.

Wednesday, June 3, 2015

Beef and Cabbage ........... for the Busy Cook

For those days  you are  so busy  and  wants  a  delicious   but you don't have  time  to prepare  a   home-cooked meal, prepare dinner in the morning. Leave this scrumptious cabbage and beef dish cooking all day long. 
You will have  the  family wondering  how  you did  it  so deliciously  good .  

2            pounds  ground beef
3/4         cup cooked rice 
1            egg 
1            onion, finely chopped 
1/2         teaspoon  salt & pepper 
1            large head of cabbage 
1            can condensed tomato soup 
1            can (14.5 ounces) tomatoes 
1/2         teaspoon  cinnamon 
salt and pepper to taste 

Remove leaves from head of cabbage without breaking. Add to boiling salt water until leaves wilt. Drain and set on paper towels to cool. Combine meat, rice, onion, egg, salt and pepper; mix well. Place 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Secure with wooden toothpicks. Place rolls in crockpot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper in a bowl. Pour mixture over cabbage rolls. Cover and cook on low for 4 to 5 hours.

Monday, June 1, 2015

Peanut Butter Pie

Get ready to  go nutty over  this  delicious dessert ... as  in peanutty . This  peanut  butter  pie is  the  stuff sweet dreams  are  made  of .  No matter  how  you slice  it , expect  your  family  and  friends  to come  back  for  seconds .

1-1/2              cups crushed  shredded wheat crackers
1/2                 cup chopped  pecans
1-1/2              teaspoons heat stable artificial sweetener
3/4                 cup  butter , softened
1/2                 (8 ounce) package  light  cream cheese , softened
3/4                  cup peanut  butter
1                    package sugar  free  chocolate pudding
1                    cup skim milk
1                  (8 ounce)  container  frozen whipped  topping  , thawed

Preheat oven  to  350 degrees . Prepare  chocolate  pudding  using  skim milk .  Set aside . In a medium-size  bowl , mix together  crushed  crackers , pecans  and  artificial  sweetener . Cut in butter  or  margarine  until  mixture  is  crumbly . Press  into a  9-inch pie  pan .
Bake in preheated  oven  for   7 minutes . Remove  and  cool . In a medium size  bowl , combine  cream cheese  and  peanut  butter . Beat until fluffy  and  then fold  in the  whipped  topping . Pour in chocolate pudding  as  bottom layer . Poor mixture  into  cooled  crust .