Marvelous Monthly Recipe Archive


February 2017: Spiced Pork with Butternut Squash & Sweet Potatoes

Spiced Pork with Butternut Squash & Sweet Potatoes

1 pound butternut squash, peeled, seeded, & cut into one-inch cubes
1 pound sweet potatoes, peeled & cut into one-inch cubes
1 tablespoon olive oil
1/4 cup brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground black pepper
1 teaspoon fresh ground sea salt
2 fresh poblano peppers, seeded & cut into strips
1 small onion, cut into strips
2 pounds pork shoulder roast or boneless loin chop, cut into one-inch cubes
8 ounces chicken broth

In a large bowl, combine squash, sweet potatoes, and oil.
In a small bowl, combine all seasonings.
Add half the seasoning mixture to the bowl of vegetables and stir to coat.
Pour the vegetable mixture into the bottom of slow cooker.

Add poblano peppers and onions to the slow cooker.

In the same large bowl, mix the meat and the remaining half of the spice mixture; add the meat to the slow cooker.

Pour broth into the slow cooker.

Cover and cook on high for 3 1/2 hours.
Serve warm with jalapeño cheese bread.

Serves 4.

January 2017: Good-Luck Black-Eyed Peas

Good-Luck Black-Eyed Peas

14 oz. steamed black-eyed peas
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 small red onion, diced
1 stalk fresh celery, diced
1 small fresh jalapeno, seeded and diced (optional)
juice of 1/2 lime
2 teaspoons apple cider vinegar
fresh ground black pepper (to taste)
fresh ground sea salt (to taste)

Mix all ingredients together.
Can be served chilled or warmed.

Eating black-eyed peas on New Year’s Day will bring you good luck in the upcoming year!  Best wishes!

December 2016: Diana’s Gingerbread Men

Diana’s Gingerbread Men

2/3 cup butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup Brer Rabbit molasses
1 egg
3 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
red hot candies (optional)

Cream butter, sugar, and molasses.  Add egg and mix well.

Sift together all dry ingredients.  Slowly blend the dry ingredient mixture (a little at a time) into the butter mixture.

Chill dough a few hours or overnight.

Roll out dough 1/4 inch thick on slightly floured board.
Use cookie cutter to cut out gingerbread men shapes.
Use red hot candies for eyes, nose, mouth, and/or buttons.

Bake on greased baking sheet at 350 degrees for 8 - 10 minutes.  Transfer to cooling racks.

Makes approximately 30 5-inch gingerbread men.

A perfect Christmas treat!

September/October 2016: Taco Salad

Taco Salad

Brown 1 pound ground turkey meat with:
1 teaspoon ceyenne pepper
1.5 teaspoon turmeric
salt to taste
pepper to taste

On a large dinner plate, layer the following:
fresh butter lettuce, torn into small pieces
fresh arugula lettuce
1/4 of the cooked, crumbled turkey meat
14.5 oz can of black beans (rinsed)
bite-sized celery pieces
cucumber slices
Annie’s Organic Chile Lime salad dressing
top with crumbled tortilla chips

Serves 4.
Yummy (and healthy)!

July/August 2016: Creole Vegetables & Chicken

Creole Vegetables & Chicken

14.5 oz can of diced tomatoes
2 cups cut okra (fresh or frozen)
2 cups chopped green bell pepper
1 cup chopped celery
1 cup chopped yellow onion
1 cup chicken broth
2 tablespoons white vinegar
2 teaspoons Worcestershire sauce
1 bay leaf
1 teaspoon paprika
1/2 teaspoon Ajowan seed
1/2 teaspoon Charnushka
1 teaspoon freshly ground black pepper
salt to taste

1 pound chicken tenders
1 teaspoon Black River Creole Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika

1.5 teaspoons sugar
1 tablespoon extra-virgin olive oil

Combine first 14 ingredients in a slow-cooker crock pot sprayed with cooking spray.  Cover and cook on LOW for 9 hours or on HIGH for 4.5 hours.

Sprinkle the chicken tenders with the Black River Creole Seasoning (1 tsp), garlic powder (1/2 tsp), paprika (1/2 tsp), and salt/pepper to taste.  Cook chicken in a medium-hot skillet sprayed with cooking spray, approximately 4-5 minutes each side.

Transfer cooked chicken, sugar, and olive oil to crock pot and cook on HIGH 15 minutes to blend flavors.

Serve on a bed of white rice.
Serves 4.
Enjoy!

May/June 2016: Steam-Grilled Green Beans

Steam-Grilled Green Beans

the juice of half a large orange
2 tablespoons butter, softened
1/2 teaspoon light brown sugar
1 teaspoon of course sea salt
1 teaspoon freshly ground black pepper

1 pound fresh green beans, trimmed
1 red bell pepper, seeded & cut into 1/4 inch strips
1/2 cup chopped pecans

Whisk the first five ingredients together in a large bowl.
Add the remaining ingredients and stir until the green beans are well coated with the mixture.

Cut a piece of foil 24 x 12 inches and fold in half.
Fold the two long sides of the packet over three times to seal them.
Spoon the green bean mixture in the packet.
Fold the remaining open side over three times to seal the packet.
Do not puncture the foil.

Spread the beans flat within the packet and place on a medium-hot grill.
Cook for 15 minutes, turning the packet over halfway through — be careful not to puncture the packet.

Remove packet from grill and let stand for 5 minutes.
Puncture the packet with a fork to allow some of the steam to escape.
BE CAREFUL slitting the packet open to avoid burning yourself with escaping stream and/or liquid.

Simple and delicious!
Serves 4.

March/April 2016: Chicken D-provençal

Chicken D-provençal

2 pounds boneless, skinless chicken thighs
2 medium red bell peppers, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium onion, sliced into thin strips
1 28-oz can diced tomatoes, drained
3 cloves garlic, minced
1 teaspoon Ajowan seeds
1/2 teaspoon Charnushka
1/2 teaspoon salt
1/4 teaspoon dried thyme
3 strips fresh orange peel
1/2 cup fresh basil, chopped

Cut chicken thighs into quarters.
Put all ingredients (except basil) into a slow cooker.
Mix thoroughly.
Cover.

Cook on LOW for 7 - 9 hours or on HIGH for 3 - 4 hours.

Sprinkle with fresh basil before serving.
Delicious served over brown rice or spaghetti noodles.
Serves 4.

February 2016: Sugar Cookies, Stir-n-Drop Style

Sugar Cookies, Stir-n-Drop Style

2 eggs
2/3 cup vegetable oil +1 tablespoon
2 teaspoons vanilla extract
1 teaspoon grated lemon rind
3/4 cup white sugar + 1/4 cup
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400 degrees.

Beat eggs with a fork.  Stir in oil, vanilla extract, and lemon rind.  Blend in 3/4 cup sugar until mixture thickens.

Sift together flour, baking powder, and salt; stir into the oil mixture.

Drop cookie dough with a teaspoon onto an ungreased cookie sheet about two inches apart.  Flatten with the bottom of a glass greased slightly with oil and dipped in sugar.

Bake 8 to 10 minutes until delicate brown.
Makes approximately 2 dozen cookies . . .

A sweet treat for your sweetheart!  Yum!

January 2016: Chili Soup (Prize-Winning!)

Chili Soup (Prize-Winning!)

1 pound ground beef or ground turkey
1 medium onion, chopped into small pieces
2.5 teaspoons chili powder
1.5 teaspoons cumin
1.5 teaspoons paprika
1/2 teaspoon garlic powder
salt and pepper to taste
8-oz can tomato sauce OR 6-oz can tomato paste
2.5 cups water (plus)
5 medium-sized red potatoes, peeled & cut in 1-inch cubes

1. Sauté onion in a large soup pot; after browning the meat in a pan, transfer the cooked meat to the large soup pot.

2. Add spices to meat; if not enough chili taste, add more cumin.

3. Add tomato sauce (or tomato paste) and water.

4. Bring to a slow boil and cook for 15 to 20 minutes.

5. Add chopped potatoes (and more water if needed -- the chili should have a slight "soup" appearance and not a thick meaty appearance).

6. If desired, add more spices listed above to taste.

7. Cook until potatoes are done.

Serves 4 to 6.

Tastes great with Saltine Crackers or homemade cornbread on a cold winter night!

December 2015: White Chocolate Bread Pudding

White Chocolate Bread Pudding

1/2 cup dried cranberries or cherries
3 Tablespoons bourbon
1 3-oz bar of organic white chocolate
7 cups stale classic French baguette bread, cubed
4 eggs
1/3 cup sugar
1&1/4 cup half-and-half
1 teaspoon vanilla bean paste
3 Tablespoons butter, melted
butter (unmelted) to grease slow cooker

1. Combine dried fruit and brandy in a simmer pot.  Bring brandy to a slight boil, mix fruit, & remove from heat.  Allow to cool.  Drain the fruit, reserving the liquid.

2. Finely chop the white chocolate.

3. Grease small slow cooker with butter.

4. Add half of the bread cubes to the greased slow cooker.  Top with half of the cranberries and half of the white chocolate.  Layer remaining bread cubes and top with remaining cranberries and white chocolate.

5.  In a separate bowl, whisk together 4 eggs and sugar.  Add the leftover liquid from the dried cranberries, the half-and-half, the vanilla bean paste, and the melted butter.  Whisk until smooth.

6. Pour egg mixture over the bread mixture, pressing down gently with a spoon to moisten bread.

7. Cover and cook on HIGH for 1 hour 45 minutes.  Do not lift the lid until set and puffed.

Serve warm.  (Delicious topped with vanilla ice cream!)

Serves 4 to 6.

November 2015: Grandma's Lemon Cake

Grandma's Lemon Cake

1 box yellow cake mix
4 eggs
1 small box lemon Jello
3/4 cup hot water
3/4 cup vegetable oil
2 teaspoons lemon extract

Beat the 4 eggs and mix into cake mix.
Dissolve the lemon jello in the hot water.
Stir oil into the lemon jello mixture, then add to the cake mix.
Beat well with electric beater.
Add the lemon extra and beat well with electric beater.

Grease a 9x12 pan and dust with flour.
Pour batter into pan.
Bake at 350 degrees for about 28 minutes.

Topping:

Combine 1&1/2 cup powdered sugar & 3 tablespoons lemon juice.
Prick cake with a fork all over the top to make openings for the topping to run into the cake.
Spread topping on cake while cake is hot.

Enjoy the marvelous sunshine taste!

October 2015: Black River Creole Shrimp

Black River Creole Shrimp

1 medium yellow onion, diced
1 green bell pepper, diced
6 stalks celery, chopped
1 can diced tomatoes
1/2 cup water
3 teaspoons Black River Creole seasoning*
15 medium shrimp, deveined, tails removed

Sauté onion, bell pepper, and celery for ten minutes.
Add canned tomatoes, water, and seasoning.
Bring to a very slight boil.
Add shrimp and cook until shrimp is done, about 7-10 minutes.

Delicious served on a bed of brown rice.
Serves 2.

*Black River Creole seasoning can by purchased from the Savory Spice Shop.

September 2015: Parisian Salad

Parisian Salad

mixed greens
tomato slices
small, thin green beans (steamed yet crispy)
small cubes of mozzarella cheese
small cubes of ham
hard-boiled egg, crumbled
slices of pan-fried potatoes
olive oil & vinaigrette

Layer above ingredients beginning with the mixed greens at the bottom.  Oh la la delicious!

August 2015: Marvelous Maraschino Cherry Sauce

Marvelous Maraschino Cherry Sauce
  for Fresh Fruit Salad

3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
1/4 cup fresh orange juice (strained)
1/4 cup maraschino cherry juice
1 tablespoon cornstarch
6 maraschino cherries, chopped & crushed

Combine first six ingredients in a saucepan, bring to a boil, and cook for three minutes until the sauce is clear and slightly syrupy.  Remove from heat.  Add the chopped, crushed cherries to the sauce.  Refrigerate.

To serve, pour sauce over and desired combination of fresh fruit . . . and add a few miniature marshmallows for extra yumminess and fun!

July 2015: Super Simple Summer Salmon

Super Simple Spicy Summer Salmon

cedar plank soaked in water a minimum of 2 to 3 hours
fresh salmon
olive oil
fresh oregano
hot pepper flakes
salt & pepper
fresh lime

Heat gas grill to 450 degrees.

Rub all sides of the salmon with a little olive oil.
Pull the oregano leaves off the stems and sprinkle the leaves all over the salmon.
Sprinkle hot pepper flakes over salmon -- use sparingly if you do not want your fish too spicy (a little goes a long way).
Sprinkle salt and pepper, to taste, over salmon.
Gently press the spices into the salmon.

Place water-soaked cedar plank on hot grill for 2 minutes.
Turn plank over.
Place salmon on the plank skin side down.
Close grill lid and cook for 15 minutes (or a little less if the salmon is very thin).

Right before serving, squeeze a little fresh lime juice over the salmon to set the flavors.  Enjoy with a cool pasta salad or brown rice.  Voila!

The number of servings will depend on the size of your salmon.

June 2015: Mom's Strawberry Chiffon Pie

Mom's Strawberry Chiffon Pie

1 graham cracker pie crust, baked or
homemade graham cracker pie crust in a 9"x9" pan, baked
(look here to make your own crust)

3 chilled mixing bowls
1 small package strawberry Jello
1 cup hot water
1 cup Whipping Cream, whipped
6 tablespoons sugar
2 egg whites
1 cup sweetened crushed strawberries

Dissolve Jello in 1 cup hot water; cool in refrigerator until slightly set (stir occasionally).  Then whip the slightly thickened jello with electric mixer until frothy.

In a separate bowl, whip the whipping cream with an electric mixer, adding 2 tablespoons sugar gradually until thick.

In a third bowl, whip the egg whites, adding 4 tablespoons sugar gradually until peaks form.

Combine all three mixtures into one bowl.
Gently fold in the sweetened, crushed strawberries.
Pour mixture into baked pie shell and chill overnight.

Serves 9.

April/May 2015: Dewberry Cobbler

Dewberry Cobbler

4-5 cups dewberries (blackberries), fresh or frozen
1/8 cup granulated white sugar
1/2 cup butter, melted
1 cup firmly packed light brown sugar
3/4 cup all-purpose flour
3/4 cup instant oats, uncooked

Place dewberries evenly along the bottom of a 9x13 pan.  (If using frozen dewberries/blackberries, do not thaw berries ahead of time.)  Sprinkle the berries with the white sugar.

In a separate bowl, blend the melted butter and sugar together with a mixer.  Then blend in the flour using the mixer.  Stir in the instant oats.  Sprinkle the mixture evenly over the berries.

Bake at 350 degrees for 45 minutes.
Delicious served warm with ice cream!


Serves 6.

March 2015: Pineapple Dream Delight

Pineapple Dream Delight

filling:
1 16-ounce bag marshmallows
1 cup milk
1 16-ounce can crushed pineapples
1 box Dream Whip (or 2 cups Cool Whip)

graham cracker crust:
2 cups crushed graham crackers
1/4 cup sugar
8 tablespoons butter, melted

Melt the marshmallows with milk.  Let cool.

To make the crust, combine the crushed graham crackers, sugar, and melted butter in a bowl, blending well.  Press mixture onto the bottom and sides of an ungreased 9x13 pan.

Fold the cooled, melted marshmallows and the crushed pineapples into the Dream Whip (or the Cool Whip).

Pour mixture onto the graham cracker crust in the 9x13 pan.

Chill overnight.

What a marvelous treat!

February 2015: Garlic Prawns

Garlic Prawns

12 large prawns
4 crushed garlic cloves
1 small serrano pepper, finely chopped
1/2 cup olive oil
1/4 stick of butter
2 tablespoons chopped fresh parsley

Peel and devein the prawns, leaving the tails on
Preheat the oven to 425 degrees.
Divide the garlic and peppers and put into two gratin dishes. 
Then divide the oil and butter between the two dishes.
Put the dishes on a baking tray in the oven and heat for 5-6 minutes until the butter has melted.

Divide the prawns among the dishes -- be careful not to splash yourself with the hot oil.  Bake for 7 minutes or until the prawns are done.

Sprinkle with fresh chopped parsley and serve immediately with slices of crusty bread.

Serves 2.

January 2015: Savory Pepper Steak

Savory Pepper Steak

1.5 lbs. round steak, 1/2" thick
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cooking oil
8-oz can diced tomatoes
1 3/4 cup water (possibly a little more)
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon beef flavor gravy base
1.5 teaspoons Worcestershire sauce
2 large green bell peppers, cut into long strips

Cut steak into small strips.  Combine flour, salt, and pepper.  Coat meat strips with mixture.  In large skillet, brown meat on all sides in hot oil.

Drain tomatoes, reserving liquid.  Add tomato liquid, water, onion, garlic, and gravy base to meat in the skillet.  Cover and simmer about 1.25 hours until meat is tender.

Uncover.  Stir in Worcestershire sauce.  Add green bell pepper strips.  Cover and simmer for 5 minutes.  If necessary, thicken gravy with a mixture of flour and cold water.

Add drained tomatoes to skillet and cook about 5 minutes more.

Serve on hot rice.
Serves 4.

December 2014: Chicken Santa Fe

Chicken Santa Fe

1 to 1.5 lb. chicken breast strips
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil

1 medium onion, sliced
1 green bell pepper, sliced

1 can Rotel tomatoes
1 - 1.5 cups chicken broth

1.5 cups instant rice
3/4 cup shredded monterey jack cheese

Sprinkle chicken breast strips with paprika, garlic powder, salt, and pepper.  Heat vegetable oil in a large pan and cook chicken breast strips -- about 4 minutes for each side; when you turn the chicken breasts over after the first four minutes, add the onion slices and the green bell pepper slices to the pan.

Strain Rotel tomatoes, reserving liquid.
Add the tomatoes to the pan.
Add chicken broth to the tomato liquid to equal 1.5 cups.
Add the liquid combination to the pan and bring to a boil.

Add rice to the pan.  Mix thoroughly with the liquid.  Leave on low, uncovered, until the liquid cooks out.

Add the shredded cheese to the pan and mix well.

Absolutely tasty!
Serves 4.

November 2014: Wintery Queso

Wintery Queso

2 lb. Velveeta cheese
2 4-oz. can chopped green chilies, undrained
1 medium onion, finely diced
2 fresh jalapenos, sliced (optional)
4 - 8 oz. half-and-half milk

Spread the chopped green chilies of one can, half of the onion pieces, and one of the sliced jalapenos over the bottom of a slow cooker crockpot.  Cut the Velveeta into small cubes and place half of the cheese in the crockpot.  Repeat the layer.  Cover and slowly melt cheese.

When the cheese is melted, slowly stir in the half-and-half until the queso is at desired consistency.  (Do not add too much or else the queso will be runny.)  Heat thoroughly, stirring often.

Serve hot with your favorite tortilla chips.
Serves 8

October 2014: French Potato & Leek Soup

French Potato & Leek Soup

1/2 stick butter
1 onion, finely chopped
3 leeks (white part only) sliced
1 celery stalk, finely chopped
1 garlic clove, finely chopped
7 ounces white potatoes, chopped
3 cups chicken broth
3/4 cup cream
chopped chives for garnish
salt & white pepper to taste

Melt the butter in a saucepan and add the onion, leeks, celery, and garlic.  Cover pan and cook over low heat until the vegetables are softened, for about 15 minutes, stirring occassionally.  (Be careful not to let the vegetables brown.)

Add the potatoes and the chicken broth.  Bring to a boil.  Reduce the heat and simmer, covered, for 20 minutes.

Allow mixture to cool slightly before puréeing in a food processor or blender.  Return the soup to the saucepan.

Bring the soup back to a boil and stir in the cream.  Season with salt and pepper and heat through without boiling.

Serve hot.  Garnish with chives.  Oh la la!

Serves 6
Bon appétit!

September 2014: Back-To-School Spicy Meatball Stew

Back-To-School Spicy Meatball Stew

2 14-ounce cans diced tomatoes
1 4-ounce can diced green chiles
24-30 frozen meatballs,* thawed
1 14-ounce can black beans, drained and rinsed
1 14-ounce can chicken broth
1 10-ounce package of frozen whole kernel corn, thawed
3 serrano peppers, chopped (de-seed for less spiciness)
3 stalks celery, chopped
1 bay leaf
1 teaspoon cumin
salt & pepper to taste

1/4 cup chopped fresh cilantro
1 lime, cut into wedges
fresh oregano

Combine the first 11 ingredients in sprayed slow cooker pot.
Cook on HIGH for 3 to 3 1/2 hours.
Stir in the fresh cilantro.
Spoon stew into bowls and squeeze the juice of one lime wedge over the top.
Sprinkle with fresh oregano.

Serves 6.
Enjoy!

*MM highly recommends Trader Joe's Party Size Mini Meatballs, which are marvelous of course!

August 2014: Easy-Breezy Slow Cooker Bananas Foster

Easy-Breezy Slow Cooker Bananas Foster

5 bananas, peeled and sliced
1 stick butter, melted
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 cup rum, optional
vanilla ice cream

Combine the first 5 ingredients in sprayed slow cooker pot.
Cook on LOW for 1 hour.
Divide ice cream into four individual bowls.
Pour the banana mixture over the ice cream.
Serve immediately.

Serves 4 lucky people.
Yum!

July 2014: Picnic Potato Salad

Picnic Potato Salad

10 medium red potatoes, peeled
2 hard boiled eggs, diced
3 stalks of celery, diced
1 green bell pepper, diced
1 dill pickle, diced
1 teaspoon yellow mustard
2 - 3 tablespoons mayonnaise

Boil potatoes until done (but not so soft that they fall apart).  Drain and cool in refrigerator.

Chop cooled potatoes into one-inch square pieces and put in a big mixing bowl.  Add the remaining ingredients and mix.

Place the potato salad in a serving bowl.  Cover and refrigerate at least two hours.  Sprinkle lightly with paprika before serving.

Voila!

June 2014: Maque Choux (à la Dolores)

Maque Choux (à la Dolores)

4 slices bacon, fried & crumbled; reserve drippings
8 ears fresh corn, uncooked
2 medium onions (1 yellow, 1 sweet) diced
1 bell pepper, diced
1/4 teaspoon cayenne pepper
pinch of sugar
salt & pepper to taste
2 large fresh tomatoes, diced

Cut raw corn off fresh cob.  With the back side of a knife, scrape down the cut rows of the corn cobs to extract as much of the corn milk as possible to add to the corn kernels.  Set aside.

Saute onions and bell pepper in the bacon drippings.
Add corn, sugar, salt, and pepper.
Add crumbled bacon.
Cover and simmer for about 20 minutes on low.
Add tomatoes, cover, and remove from heat.

Great for summer potluck dinners indoors or out!

May 2014: Award-Winning Bing Cherry Salad

Bing Cherry Salad

1 can or jar Bing cherries (pitted)
1 small can crushed pineapple
1/2 cup chopped pecans
1 small package cherry jello
1 small bottle (6.5 oz.) Coca-Cola

Heat juice of cherries and pineapple.
Add jello to dissolve.
Add remaining ingredients, pour into a 9"x9" pan,
and chill until firm.
Cut into squares to serve.

Enjoy!

April 2014: Savory Beef Kabobs

Savory Beef Kabobs

grated zest & juice of 1 lemon
1 onion, finely chopped
1/2 cup finely chopped parsley
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon garlic powder
1 tablespoon coarse sea salt
3 tablespoons olive oil
2 lbs boneless sirloin steak, cut into 1-inch cubes

Mix first eight ingredients together.  Add the meat and mix well, ensuring to coat all the cubes.  Place the meat into a shallow dish in a single layer and top with remaining marinade.  Cover and refrigerate for at least six hours.

Thread the cubes of meat on metal skewers or water-soaked wooden skewer.  Grill on medium-hot grill three minutes on each side for a total of 12 minutes.

Enjoy!

March 2014: Fresh Apple Pecan Cake

Fresh Apple Pecan Cake

3 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1.5 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 cup vegetable oil
4 cups fresh apples, chopped
1 teaspoon vanilla
1.5 cup chopped pecans
2 eggs
2 cups sugar

Preheat oven to 350 degrees.

Mix all ingredients together adding eggs and sugar last.

Pour batter into a bundt pan and bake until done -- about an hour.  Test the doneness by inserting a toothpick into the center of the cake; the cake is done if the toothpick comes out clean.

If desired, sprinkle the top with powdered sugar once the cake has cooled.

Yum!

February 2014: Grandma's Baked Chicken & Rice

Grandma's Baked Chicken & Rice

1 whole chicken, cut up
1 stick butter
salt & pepper (to taste)
1 green bell pepper, cut into long strips
1 onion, chopped
1 tsp chili powder
3 cups instant rice

Melt butter in a large roasting pan.  Add about an inch of water to pan along with salt, pepper, and the cut up chicken pieces.  Bake at 350 degrees for 45 minutes.

Add green pepper slices, onion, and chili powder.  Continue to bake at 350 degrees for another 30 minutes.

Add rice to the roasting pan.  Bake for another 30 minutes at 350 degrees.

Serve with a side of your favorite vegetable.
Yummy!

January 2014: Seafood & Peppers Chili

Seafood & Peppers Chili

1 tsp olive oil
1 onion, finely chopped
2-3 cloves garlic, chopped
a variety of seeded, chopped peppers:
   green bell pepper, red bell pepper, poblano pepper,
   banana pepper, anaheim pepper, peperoncino, etc. --
   use at least three kind of peppers, whatever is in season;
   if you want to add spicy heat, use jalapeno peppers,
   fresno peppers, serrano peppers, etc.

1 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1 tsp oregano
1 bay leaf
2 tsp salt
1 tsp ground black pepper
1 14-oz can of black beans, rinsed
1 28-oz can diced tomatoes
3 cups low-sodium chicken broth

1 lb. mild fish (such as cod or halibut) cut into 1-inch cubes
1/2 lb. cooked shrimp

fresh cilantro, cut into small pieces
1 lime, cut into wedges

Sauté the onion, garlic, and peppers in the olive oil for about 10 minutes in a large soup pot.  Add the next ten ingredients (the cumin through the chicken broth).  Cover and simmer for 20 to 30 minutes.

Uncover and increase heat so liquid is briskly simmering.
Add fish and gently submerge it into the chili with a spoon.
Cook the fish for four or five minutes.  Add shrimp to chili to heat it through.

Spoon chili into individual bowls and top with cilantro and a squeeze of fresh lime juice.

Can be served over rice or fresh spinach.
Serves six to eight.

Note:  This recipe is an adaptation of a recipe found in The Eat-Clean Diet Stripped by Tosca Reno.  Please check out Ms. Reno's books for more marvelous, healthy recipes!



December 2013: Beasley Potatoes

Beasley Potatoes

1 30-oz package of frozen hash brown potatoes
1 stick of butter, melted

Place frozen hash browns in a 9x13 casserole dish and pour the melted butter over the hash browns.

Mix together:
4 oz. Velveeta, melted
1 can cream of chicken
1 small container of sour cream
1 medium onion, diced into small pieces

Pour the mixture over the hash browns.
Bake at 400 degrees for 30 minutes.

Add 4 cups cornflakes to the top of the casserole.
Pour 1 stick of melted butter over the cornflakes.
Bake an additional 15 minutes at 350 degrees.

Absolutely delicious with that Christmas ham -- or summer hot dog!
Serves eight to ten.

November 2013: Homemade Cornbread

Homemade Cornbread

1 cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 cup yellow corn meal
1 egg
1 cup milk
1/4 cup vegetable oil

Sift together first five ingredients into a mixing bowl.
Beat egg in a small bowl and add milk and oil.
Pour liquid into dry ingredients all at once, stirring just enough to moisten all ingredients.

Pour mixture into greased 8x8 inch pan and bake at 425 degrees for 25 to 30 minutes (or bake in muffin tins for about 20 minutes).

Cut into squares and serve hot with butter.
Makes 16 marvelous cornbread squares.

October 2013: Hamburgers, Grilled Williams-Sonoma Style

Hamburgers, Grilled Williams-Sonoma Style

1 pound ground chuck or lean ground beef
2 tablespoons finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 dashes of Worcestershire sauce
4 slices cheddar or swiss cheese (optional)
4 hamburger buns, buttered on the cut side
sliced tomato, onion, dill pickles, lettuce
ketchup, mayonnaise, and/or mustard

Mix together the first six ingredients.  Shape into 4 patties, each about 3/4 inch thick.

Grill the burgers directly over medium-high heat, turning once, for approximately 3 to 5 minutes per side.  (Check for doneness with an instant-read thermometer: internal temperature should be at least 160 degrees F.)  For cheeseburgers, place a slice of cheese on top of each hamburger for the last 3 minutes of cooking.

Toast the buns, buttered side down, on the grill over high heat.  Serve the burgers on the buns with veggies and condiments of your choice.

Serves 4.

September 2013: Beef Patties (sans) Parmesan

Beef Patties (sans) Parmesan

1 pound lean ground beef
1/2 cup biscuit mix
1/3 cup tomato juice or tomato sauce
1/4 cup finely chopped green bell pepper
1 slightly beaten egg
1 small clove garlic, minced
1 teaspoon salt
1/2 teaspoon oregano, crushed
1/2 teaspoon Worcestershire sauce
dash black pepper

Combine ingredients and mix lightly until ingredients are blended.  Shape into 4 (or 6) patties and place in a greased (or parchment paper lined) shallow baking pan.

Bake at 400 degrees for 20 minutes.
Then cover with foil and bake for an additional 15 - 25 minutes at 350 degrees.

Remove from oven.
Optional: Sprinkle each patty with about 2 teaspoons shredded parmesan cheese.
Serve on a bed of hot, buttered bow-tie noodles.  Delicious!
Serves 4 - 6.

August 2013: Grilled Corn on the Cob with Chipotle Butter

Grilled Corn on the Cob with Chipotle Butter

1 tablespoon chipotle powder or chile powder
juice of 1/2 lemon
1/2 cup salted butter (room temperature)

4 fresh ears of corn, shucked
olive oil or grape seed oil
salt and freshly ground black pepper


Mix chipotle powder with the lemon juice.  Add mixture to the softened butter in a small bowl and mix with a fork.  Refrigerate until ready to use.

Coat each ear of corn with oil and sprinkle with salt and pepper.

Grill the corn directly over medium-high heat, turning often, until lightly grill-marked and tender (yet still a bit crunchy) -- about 5 to 7 minutes total.

Remove corn from grill, top with chipotle butter, and dig in!
Serves 4.

July 2013: Jello Popsicles

Jello Popsicles

1 small box (3 oz.) Jello, your favorite flavor
1/2 cup sugar
2 cups boiling water
2 cups cold water
9 Dixie paper cups (5 oz.)
9 wooden popsicle sticks

Mix Jello and sugar in a bowl.
Add the bowling water and mix until dissolved, 2-3 minutes.
Add the cold water and stir.
Divide the mixture between the nine Dixie cups.
Set in freezer for 2 hours.
Insert a popsicle stick into the middle of each Dixie cup.
Let freeze another 6 hours.

To remove the popsicle from the cup, gently roll the cup between your palms for a minute and then gently push up from the bottom of the cup.  Enjoy!

Perfectly Marvelous for a hot summer afternoon!
Serves 9.

June 2013: Mom's Marvelous Pinto Beans

Mom's Marvelous Pinto Beans

16 oz pinto beans
2 - 3 slices bacon, chopped
1 medium onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
salt & pepper to taste

Put beans in large pot and add enough water to cover beans with 2 inches extra on top.  Bring to a boil, cut off heat, and let sit (covered with lid) for one hour.

After beans have soaked for one hour:

(1) Add the remaining ingredients as well as extra water (there should be approximately 2 inches extra water above the bean level) and slowly bring to a boil.

(2) Turn down heat & let simmer for 35 - 40 minutes (or until beans are to the firmness of  your liking).

Tastes great with any meal!
Serves 10 - 12.

May 2013: Spring Vegetable & Chicken Soup

Spring Vegetable & Chicken Soup

1  whole chicken, cut up
1  onion, diced
5  large stalks of celery, chopped
salt & pepper to taste
water

1  packet Knorr Spring Vegetable Mix
1  bell pepper, any color, diced
10-12 small red potatoes
5  large carrots, sliced into 1/4 inch pieces
1/2 lb. fresh green beans, ends cut off, cut into 1-inch pieces
any other fresh vegetable(s) you would like to add such as
     yellow squash, zucchini, poblano pepper, etc.

Place cut up chicken, diced onion, and celery in a large soup pot.  Add salt and pepper.  Add water until ingredients in pot are submerged in a little more than 1 inch of water.  Bring to a boil and then quickly reduce to a moving simmer.  Simmer for 45 minutes.

Add packet of Knorr Spring Vegetable Mix and vegetables to the soup.  Bring to a boil and then reduce to a gentle boil.  Gently boil until the vegetables are done, approximately 30 minutes.

Enjoy the fresh taste & the loads of vitamins!
Serves 6.

April 2013: Cedar Plank Grilled Salmon

Cedar Plank Grilled Salmon

1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon course ground sea salt
1 teaspoon course ground black pepper
1 tablespoon olive oil
4 6-oz salmon fillets
1 cedar grilling plank, soaked in water at least two hours
1 lime, cut in quarters
honey for drizzling (optional)

Combine first five dry ingredients in a small bowl.
Rub olive oil over all sides of salmon fillets.
Rub salmon with the spice mixture on flesh sides.

Preheat grill to medium-high (350-400 degrees).
Places soaked plank on preheated grill, close lid, and heat for 3 minutes.
Turn plank over and place salmon (skin side down) on heated side of plank.
Close lid and grill for 12-15 minutes, or until desired doneness.

Remove planked salmon from grill and squeeze fresh lime juice over salmon.

Drizzle salmon with honey.

Serves 4.
Healthy and yummy!

March 2013: Pork Chops & Spanish Rice

Pork Chops & Spanish Rice

1 lb. lean boneless pork chops, well trimmed
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (16 oz.) petite diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 teaspoon salt
1 cup water
1 cup instant rice, uncooked
(Note ~ For a spicy version, substitute Rotel tomatoes for the petite diced tomatoes)

Brown chops in a large, dry skillet.  Drain off fat.
Add remaining ingredients up to rice and bring to a simmer.
Add rice.
Simmer 20 minutes (adding more water if needed) until rice is tender.

Serves 4.
Great served with 
Marvelously Simple Cucumber Salad


February 2013: Marvelous Salsa

Marvelous Salsa

1 15-oz can stewed tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1-2 small serrano peppers (depending on how hot you want your salsa)
1 tablespoon white vinegar

Blend all ingredients in a blender.
Serve with your favorite tortilla chips.

Serves 4.
Great for Superbowl Sunday!

January 2013: King Ranch Chicken

King Ranch Chicken

1 cooked chicken or 5 chicken breasts, deboned
1 medium onion, chopped
2 cups sharp cheddar cheese, shredded
12-15 corn tortillas
sauce -- 1/2 cup chicken broth
              1 can cream of mushroom soup
              1 can cream of chicken soup
              1 can Rotel tomatoes

Mix onion and cheese but leave out enough cheese to top casserole (about 1/2 cup)

Cover the bottom of the casserole dish with a very thin layer of the sauce (to keep food from sticking to the bottom).

Layer in a 9 x 14 casserole dish:

1.  chicken
2.  tortillas (torn up in medium-sized pieces)
3.  sauce
4.  cheese and onion mixture
5.  repeat above layers, ending with cheese

Bake at 350 degress for 45 minutes to one hour.

(Note: Can be put together the day before, left in the refrigerator over night, and baked the next day.)

Great on a cold winter's day!

December 2012: Gingerbread

Gingerbread

2 1/2 cups flour
3/4 cup sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/4 teaspoon salt

3/4 cup tub margarine or butter
3/4 cup water
1/2 cup molasses

1.  Preheat oven to 350F.
2.  Mix dry ingredients together.
3.  Blend in margarine, water, and molasses until smooth.
4.  Pour batter into an oiled and floured 9x9 baking pan.
5.  Bake for 45 minutes or until the gingerbread springs
     back when lightly touched in the center.

Enjoy with a cup of your favorite warm beverage.
Yummy!

November 2012: Autumn Slow Roasted New Potatoes

Autumn Slow Roasted New Potatoes

20 - 30 small new red potatoes with peels
1/4 cup (1/2 stick) butter, melted
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon paprika
salt & pepper to taste

Combine all ingredients in a sprayed slow cooker and mix well.

Cover and cook on LOW for 7 hours (or on HIGH for 3 hours 30 minutes to 4 hours).


Serves 4 to 6 marvelous friends.

October 2012: Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

2 15-oz cans petite diced tomatoes, undrained
1 15-oz can low sodium chicken broth
1 4-oz can chopped mild green chilies
1 small yellow onion, diced
2 cloves garlic, minced
2 teaspoons cumin
salt and black pepper to taste
4 boneless skinless chicken thighs

2 tablespoons chopped fresh cilantro
1 lime, quartered
4 corn tortillas, crumbled
1/2 cup shredded Monterey Jack cheese

Combine first seven ingredients in slow cooker.
Submerge chicken thighs in mixture.
Cover and cook on high for three hours or until chicken is tender.

Remove chicken from slow cooker and shred with two forks.
Return shredded chicken to cooking liquid.
Add cilantro to slow cooker and stir to blend.

Place soup in individual bowls.
Add a squeeze of lime to each bowl.
Top each bowl with shredded cheese and crumbled tortilla chips.

Marvelously yummy soup for 4!
Perfect for a cool autumn day.

September 2012: Marvelously Simple Cucumber Salad

Marvelously Simple Cucumber Salad

5 medium fresh cucumbers
2 tbls white vinegar
course ground black pepper to taste
salt to taste

Peel cucumbers and cut horizontally into 1/4 inch slices.
Toss cucumber slices with vinegar, pepper, and salt.
Let mixture stand in bowl for 10 to 20 minutes, stirring occassionally.
Serve and enjoy!

Serves 4.

August 2012: Quick & Easy Southern Fried Okra

Quick & Easy Southern Fried Okra

2 pounds fresh okra
3 or 4 tbls oil (vegetable, canola, or grape seed extract)
3 or 4 tbls ground cornmeal
salt & pepper to taste

Cut okra into 1/4 inch pieces, discarding caps.
Heat oil in large frying pan.
Add okra to hot oil and stir for one minute.
Reduce heat to medium (but not too low, which will cause sogginess).
Continue cooking okra over medium heat, stirring occasionally, until okra is at your preferred tenderness (approximately 12 to 15 minutes).
Sprinkle okra with cornmeal, salt, & pepper.  Stir.
Continue cooking okra for 5 more minutes, stirring occasionally, until cornmeal is warm.
Serve immediately.
Yum!

Serves 4.


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