Tips for Cooking Fish & Seafood

Fish can be cooked using a variety of methods including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch (4 to 5 minutes per half inch). Using a fork to check for doneness, the fish should be opaque, its juices milky white. Undercooked fish is transluscent, its juices clear and watery; overcooked fish is dry and falls apart easily.

SwordfishTunaRed SnapperSalmon

Tips for Cooking Fish

Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.

Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor so you do not overcook.

Turn fish only once. (Flipping back and forth will break fish apart.)

Buying Fish at the Supermarket

There are many varieties of fish that can be found in your local supermarkets, but do you know anything about that fish? How do you cook it? What is the texture? If you grill it will the fish fall apart? Here is a basic guideline for many of today's supermarket favorites.

Lean Sea Fish

Cod/Scrod - Smooth texture, tender white flesh

Haddock - From the North Atlantic, white, lean flesh, slightly dry

Halibut - From North Atlantic and Pacific Coasts, white, firm texture; good for poaching or steaming

Mahi Mahi - Strong meaty flavor

Ocean Perch - From Atlantic and Pacific coasts, pink flesh with mild flavor; great for chowders

Pollock - From Nrth Atlantic /Pacific coasts, Firm, white or grey flesh, mild flavor

Red Snapper - Firm, white flesh with red skin

Sea Bass - Firm flesh, may be baked, grilled or broiled

Turbot - Firm white steaks, white flesh and mild flavor; great for grilling

Whiting - From Mid-Atlantic coast, soft flesh, great for chowders

Oil-Rich Sea Fish

Salmon - Pale to pink or red flesh, very distinct flavor not easily substituted for, good poached, broiled, baked, grilled or pan-fried

Swordfish - From Atlantic & Pacfic coasts, firm flesh, strong flavor; good for grilling, baking, broiling

Tuna - Albacore has the most delicate flavor; also yellowfin and bluefin; firm pink to deep red flesh, steak-like texture; freezes well

Freshwater Fish

Catfish - Farmed in the Mississippi Valley; firm, sweet and white flesh

Perch - From Eastern U.S., firm, delicate texture; versatile in cooking

Trout - Farm-raised in Western U.S., firm, delicate, pink-orange flesh; may be grilled, baked or broiled

Whitefish - From Northern Lakes, Mild, smooth and firm texture; good grilled, baked or smoked

Shellfish

Clams - From Atlantic and Pacific coasts, smaller clams are more tender, the larger are tougher; rich in protein and minerals

Mussels - lean, sweet, tender texture; best steamed or added to chowders

Scallops - Sea Scallops are mild in flavor; Bay Scallops from Long Island and Massachusetts are mild on flavor; Calico from the Gulf Waters are small and cook quickly

Shrimp - Most shrimp is imported from Asia or South America and is almost always sold frozen or previously frozen. Shrimp degrade very quickly. Only about 2 percent of shrimp sold is truely "fresh" and is usually sold within 50 miles of where it is caught.

Equivalents Chart

This handy list is a quick reference when baking or cooking.  I have used this list a million times!
If your recipe requires 1 cups of crushed saltines,  do you know how many crackers you will need?  You will need 28 saltines. 

INGREDIENT	EQUIVALENT MEASUREMENT
1 large egg yolk	1 tablespoon plus 1 teaspoon
1 large egg white	2 tablespoons plus 2 teaspoons
1 large egg	4 tablespoons
1 pound cheese	4-1/2 cups grated
3 pounds cooked chicken	4-1/2 cups chopped
8-10 large egg whites	1 cup
12-14 large egg yolks	1 cup
3 medium bananas	1 cup mashed
1 egg	1/4 cup egg substitute
28 saltine crackers	1 cup crumbs
3 slices bread	1 cup crumbs
1 lemon	2 to 4 tablespoons juice 1 teaspoon grated rind
1 12 oz. pkg. chocolate chips	2 cups
1 pound tomatoes	1-1/2 cups chopped
1 pound fresh spinach	12 cups fresh 1-1/2 cups cooked
1 pound onions	3 cups chopped
19 chocolate wafers	1 cup crumbs
1 pound cherries	2-1/2 cups, pitted
1-1/2 pounds chicken breasts	3 cups cooked, chopped
1 large onion	1 cup chopped
1 medium orange	6 to 8 tablespoons juice 2 to 3 tablespoons grated rind
22 vanilla wafers	1 cup crumbs
14 graham crackers	1 cup crumbs
1 cup uncooked white rice	3 cups cooked white rice
1 cup uncooked pasta	2-2/3 cups cooked pasta
1 pound brown sugar	2-1/4 cups
1 packet active dry yeast	2-1/4 teaspoons
1 medium apple	1 cup of slices
1 stick butter	1/2 cup, 4 ounces, 1/4 pound
1 tablespoon fresh herbs	1 teaspoon dried herbs
1 pound pitted dates	2-2/3 cups chopped

Smoked Gouda & Wild Mushroom Dip

2 TB Butter 
3 cups White Mushrooms, stems removed and caps chopped (or portabella or shiitake mushrooms)
1 TB Garlic, minced
2 cups Half & Half
4 (8 oz) pkgs Cream Cheese
3 cups Smoked Gouda, shredded
2 cups Spinach, roughly chopped
Salt and Pepper, to taste

In medium sauté pan, melt butter over medium heat and sauté mushrooms and garlic until soft, about 6 to 8 minutes. Remove from heat and set aside.

In medium saucepan, combine half & half, cream cheese and Gouda over low heat. Stir constantly until ingredients have incorporated. Add mushroom mixture and spinach to cheese mixture.

Season with salt and pepper and serve immediately with crackers or fresh vegetables for dipping.

Roasted Red Pepper Hummus

Serve with assorted veggies and pita bread cut into wedges and lightly toasted. Tahini is a sesame paste which can be found in the Mediterranean foods section of your market. 

1 (15 oz) can Garbanzo Beans, drained
1 (4 oz) jar Roasted Red Peppers
3 TB Lemon Juice
1 1/2 TB Tahini
1 Clove Garlic, minced
1/2 tsp Ground Cumin
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1 TB chopped Fresh Parsley

In an electric blender or food processor, puree the garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley before serving.

Serves 8.

Deviled Eggs with Salmon, Caviar & Wasabi

These are not the eggs to serve at the neighborhood picnic! Save these for a special occasion and serve with a favorite wine. 

4 Large Eggs
1/4 -1/2 cup Mayonnaise
1 oz Smoked Salmon, finely diced
1 1/2 TB Fresh Dill, finely snipped
1 1/2 TB Fresh Chives, finely snipped
1 small Shallot, finely minced
1 1/2 tsp Dry Wasabi
1/4 oz Sturgeon Roe

Place eggs in a medium saucepan. Add enough cold water to cover, add salt, and bring to a simmer over medium heat. As soon as water begins to simmer, cover pot and take off heat. Let eggs sit in pot for ten minutes, then drain the eggs and allow to cool.

Cut eggs in half lengthwise. Carefully scoop out the yolks and place in a bowl. Set aside the whites. With a fork, mash the yolks until smooth. Add the smaller amount of mayo and all remaining ingredients, except for the roe. Combine well. If mixture is too thick, add more mayo until easily spoonable. Fill egg whites with enough filling so it has a slightly rounded dome. If not serving immediately, gently cover and chill until needed.

Right before serving, add a dollop of caviar to each egg half and garnish with a tiny dill sprig or more finely minced chives.

Blue Cheese Deviled Eggs

If you are a fan of blue cheese, you are going to love these creamy Blue Cheese Deviled Eggs.  These are super easy to make and add a nice twist to the classic recipe.  Since deviled eggs are always a huge favorite at picnics, I like to serve 2 or 3 varieties, like the Tarragon Deviled Eggs pictured here with the blue cheese eggs. 

24 Large Eggs, hard-boiled 
1 cup (4 oz ) Crumbled Blue Cheese
2/3 cup Mayonnaise
2 TB minced fresh Parsley
1 tsp Hot Pepper Sauce
1/2 tsp Celery Seed
1/2 tsp Black Pepper
Diced Celery

Slice the eggs in half lengthwise; remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and black pepper; stir until well blended.

Spoon mixture into the whites, or use a pastry bag to pipe the mixture into the egg halves.  Sprinkle lightly with paprika, if desired.   Refrigerate eggs until ready to serve.  

Deviled Eggs with Pepper & Horseradish

Adding just a touch of horseradish to these deviled eggs will be a real treat for your guests. 

12 Large Eggs
4 TB Mayonnaise
2 TB Dijon Mustard
3 TB (or more, to taste) Horseradish
1 TB Sweet Pickle Juice
1 tsp Freshly Ground Black Pepper
1/4 tsp Salt
Fresh Parsley for Garnish

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cool, about 30 minutes.

Peel eggs, then slice in half lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired.

(Can be made up to this point up to 1 day ahead. Cover whites and filling separately and chill.)

Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites and garnish with parsley

Irish Cream Brownies

These fudgy treats are made even more enticing with just a hint of Irish Cream liquor.  

1 cup Flour
1/2 cup Unsweetened Cocoa
1/4 tsp Baking Soda
1/4 tsp Salt
1/3 cup Semi-sweet Chocolate Chips
1/4 cup Butter
1 cup Sugar
2 Large Eggs (OR 1/2 cup Egg Substitute)
1/4 cup Irish Cream
1 tsp Vanilla Extract
Cooking Spray

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda, and salt in a small bowl.

Place the chocolate chips and the butter in a large microwave safe bowl. Microwave on HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add the sugar, egg, Irish Cream and vanilla, stirring with a whisk to combine.

Microwave on HIGH for 1 minute or until sugar disolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist.

Coat a 9-inch square baking dish with cooking spray, add batter and spread batter in a thin layer, spreading into the corners. Bake at 350 degrees for 20 minutes or until a wooden toothpick comes out almost clean. Cool on a wire rack.

* NOTE: Avoid cooking until the toothpick comes out clean, as this will produce an overcooked brownie.

Balsamic Strawberries

This simple dessert works great for an elegant dinner when served in long-stemmed glasses.

1 TB Butter
2 cups Fresh Strawberries, hulled and halved
1/4 cup Sugar (or Splenda)
1 TB Top-Quality Balsamic Vinegar
8 scoops low-fat Vanilla Ice Cream 

Melt butter in a large skillet over medium heat. Add the strawberries, sugar and vinegar. Cook until the strawberries are heated through and darkened to a ruby red.

Place 2 scoops of ice cream into each dessert bowl or stemmed glass. Spoon strawberries over the ice cream and serve.

Silky Espresso Pudding

1/2 cup Heavy Cream
2 tsp Instant Espresso
6 oz Bittersweet Chocolate, coarsely chopped
1/4 cup Sugar
1 Large Egg, at room temp
1 tsp Pure Vanilla Extract
Pinch of Salt

Before beginning, place 4 ramekin dishes in the freezer. 

In a small saucepan, bring the cream and espresso powder to a boil over high heat, stirring continuously.

Meanwhile, in a food processor, combine the chocolate and sugar and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste. With the machine on, carefully add the hot cream in a steady stream and blend until smooth and silky, about 1 minute.

Transfer the pudding to the ramekins and freeze until firm, at least 20 minutes, or refrigerate overnight. Serve with whipped cream and chocolate curls.

Sriracha Chicken Wings

These crispy chicken wings get their heat from Sriracha Hot Chile Sauce. Sriracha is made from sun-ripened chilies and garlic which are ground into a smooth paste. The sauce itself is amazing on many foods, and is a great addition to chicken wings. 

This recipe is adapted from the original in Food & Wine magazine which included cinnamon. The cinnamon did not quite work for us, so we deleted it from our version of the recipe. If you like more of the sweet/hot flavors, I have included the original amount of cinnamon should you choose to add it to your version of wings.

10 lbs Chicken Wings, split
1/4 cup Coriander Seeds, crushed
1 tsp Cumin Seeds, crushed
1 tsp Cinnamon (optional)
2 TB Kosher Salt
1/4 cup Extra-Virgin Olive Oil
3/4 cup Sriracha Chile Sauce
1 1/2 sticks (12 tablespoons) Unsalted Butter, melted
1/2 cup Chopped Cilantro (optional)
Finely Grated Zest and Juice of 3 Limes
3 quarts Vegetable Oil, for frying

In a very large bowl, toss the wings with the coriander and cumin seeds, (cinnamon, if desired), kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

In a deep fryer or a very large saucepan, heat the vegetable oil to 375°. 

Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.

Macadamia White Chocolate Chip Cookies

Macadamia nuts are a good source of protein, calcium, potassium and dietary fiber. The oils in macadamia are: 84% monounsaturated, and 3.5% polyunsaturated.12.5% saturated, which make them a healthy snack addition to your diet.

1 cup Butter
1 1/2 cups Sugar
1/2 cup Brown Sugar
2 Large Eggs
1 1/2 tsp Vanilla
3 cups Flour
1/2 tsp Baking Soda
1 tsp Salt
12 oz White Chocolate Chips
1 1/2 cups (6 oz) Chopped Macadamia Nuts

Preheat oven to 350.

Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces.

Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.  Makes about 50 cookies.

Irish Lace Cookies

This recipe produces yummy wafer thin and crunchy oatmeal and brown sugar cookies that resemble "Lace". Be sure to use old-fashioned rolled oats for this recipe, not "instant" or "quick-cooking". For a unique additon to a dessert, roll warm cookies into cylinders and add to the side of a dessert plate.

1/2 cup Unsalted Butter (softened)
3/4 cup Light Brown Sugar, firmly packed
2 TB Flour
2 TB Milk
1 1/2 tsp Vanilla
1 1/4 cups Old-Fashioned Oats

Preheat oven to 350.

Cream butter and brown sugar until light and fluffy. Stir in flour, milk, and vanilla. Stir in the oats. Drop by teaspoonfuls into ungreased cookie sheets about 3 inches apart. Bake until golden brown, about 10-12 minutes.

Cool slightly, then move with a spatula to a wire rack.

As an alternative, roll the slightly cooled cookies into cylinders then transfer to a wire rack to cool completely.

Heart-Healthy Oatmeal Cookies

Enjoy these delicious oatmeal cookies without feeling a bit guilty! These tasty snacks contain fiber-packed dates and cholesterol-lowering oatmeal plus just a touch of chocolate to create a healthy snack.

6 TB Unsalted Butter
3/4 cup Light Brown Sugar
1/3 cup All-Purpose Flour
1/3 cup Whole Wheat Flour
3/4 tsp Baking Soda
1 1/2 cups Regular Oats
1/2 tsp Salt
1 Egg, lightly beaten
1 tsp Vanilla Extract
1 cup Chopped Pitted Dates
3 oz Bittersweet chocolate, coarsely chopped

Preheat oven to 350.

Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth.

In a medium bowl, combine both flours, baking soda, oats and salt. Combine the butter mixture with the dry ingredients and add the egg, vanilla, and dates and blend well. Fold in the chocolate and mix well.

Using a tablespoon, drop spoonfulls of mixture onto a lightly greased baking sheet or use silicone baking mats. Bake for 12 minutes, until tops are dry to the touch.

Lemon & Blueberry Bars

The lemon zest is the secret ingredient in these bars. The creamy citrus flavor of lemon plus the health benefits of blueberries makes these bars a great snack.

1 3/4 cups All-Purpose Fflour
1/2 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 tsp Salt
1/2 tsp Baking Soda
12 TB Unsalted Butter, cut into small pieces
1 1/2 cups Quick Cooking Oats
2 large Egg Yolks
1 can (14-oz) Sweetened Condensed Milk
1/2 cup Fresh Lemon Juice
2 tsp Lemon Zest
2 cups Fresh Blueberries, washed, drained, patted dry
1/2 cup chopped Pecans for garnish (optional)

Preheat oven to 350. Grease a 13" x 9" inch baking pan. (Line with foil or parchment if desired)

Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.

Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.

Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.

Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.

Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. When cool, transfer to refrigerator to chill for at least 2 hours. The longer the chill time, the better they’ll be.  Makes about 24 bars.

Apricot Oatmeal Bars

These bars make a healthy and tasty snack for the whole family. For an added treat, serve warm with a scoop of low-fat vanilla ice cream.

2 cups Regular Old-Fashioned Oats
1 3/4 cups All Purpose Flour
1 cup packed Brown Sugar
1/2 cup Light Margarine
1 1/2 tsp Vanilla Extract
1 1/2 cups Apricot Preserves

Preheat oven to 350. Coat 13" x 9" baking dish with nonstick cooking spray.

In a large bowl, combine oats, flour, brown sugar, margarine and vanilla. Cut the margarine into the mixture using a fork or use 2 knives to "crumble" the margarine into the mixture.

Press half of the oat mixture into the bottom of the baking dish. Then spread the apricot preserves onto the oat mixture, followed by the remaining oat mix on top. Gently press mixture to form a smooth top.

Bake for 35 minutes, or until bubbly and golden brown. Cool completely in the pan on a wire rack.

When cool cut into 36 bars.

Conversion Table for Cooking

Volume (Dry)

American Standard	Metric
1/8 teaspoon	.5 ml
1/4 teaspoon	1 ml
1/2 teaspoon	2 ml
3/4 teaspoon	4 ml
1 teaspoon	5 ml
1 tablespoon	15 ml
1/4 cup	59 ml
1/3 cup	79 ml
1/2 cup	118 ml
2/3 cup	158 ml
3/4 cup	177 ml
1 cup	225 ml
2 cups or 1 pint	450 ml
3 cups	675 ml
4 cups or 1 quart	1 liter
1/2 gallon	2 liters
1 gallon	4 liters

Volume (Liquid) 

American Standard   (Cups & Quarts )	American Standard (Ounces)	Metric (Milliliters & Liters)
2 tbsp	1 fl. oz.	30 ml
1/4 cup	2 fl. oz.	60 ml
1/2 cup	4 fl. oz.	125 ml
1 cup	8 fl. oz.	250 ml
1 1/2 cups	12 fl. oz.	375 ml
2 cups or 1 pint	16 fl. oz.	500 ml
4 cups or 1 quart	32 fl. oz.	1000 ml or 1 liter
1 gallon	128 fl. oz.	4 liters

 

Oven Temperatures 

American Standard	Metric
250° F	130° C
300° F	150° C
350° F	180° C
400° F	200° C
450° F	230° C

Weight (Mass)

American Standard  (Ounces)	Metric (Grams)
1/2 ounce	15 grams
1 ounce	30 grams
3 ounces	85 grams
3.75 ounces	100 grams
4 ounces	115 grams
8 ounces	225 grams
12 ounces	340 grams
16 ounces or 1 pound	450 grams

Dry Measure Equivalents

3 teaspoons	1 tablespoon	1/2 ounce	14.3 grams
2 tablespoons	1/8 cup	1 ounce	28.3 grams
4 tablespoons	1/4 cup	2 ounces	56.7 grams
5 1/3 tablespoons	1/3 cup	2.6 ounces	75.6 grams
8 tablespoons	1/2 cup	4 ounces	113.4 grams
12 tablespoons	3/4 cup	6 ounces	.375 pound
32 tablespoons	2 cups	16 ounces	1 pound

British and American Variances
Term	Abbreviation	Nationality	Dry or liquid	Metric equivalent	Equivalent in context
cup	c., C.		usually liquid	237 milliliters	16 tablespoons or 8 ounces
ounce	fl oz, fl. oz.	American	liquid only	29.57 milliliters
		British	either	28.41 milliliters
gallon	gal.	American	liquid only	3.785 liters	4 quarts
		British	either	4.546 liters	4 quarts
inch	in, in.			2.54 centimeters
ounce	oz, oz.	American	dry	28.35 grams	1/16 pound
			liquid	see OUNCE	see OUNCE
pint	p., pt.	American	liquid	0.473 liter	1/8 gallon or 16 ounces
			dry	0.551 liter	1/2 quart
		British	either	0.568 liter
pound	lb.		dry	453.592 grams	16 ounces
quart	q., qt, qt.	American	liquid	0.946 liter	1/4 gallon or 32 ounces
			dry	1.101 liters	2 pints
		British	either	1.136 liters
teaspoon	t., tsp., tsp		either	about 5 milliliters	1/3 tablespoon
tablespoon	T., tbs., tbsp.		either	about 15 milliliters	3 teaspoons or 1/2 ounce

Baked Whole Chicken

This recipe is a favorite for my family. It is an easy Sunday night dinner, with enough chicken left over for another meal during the week, like Baked Chicken Chimichangas. Best of all, prep time is only about 10 minutes.

1 Whole Chicken (about 5 - 7 pounds)
Seasoned Salt
Fresh Black Pepper

Rinse the chicken and pat dry and place in a foil covered roasting pan. Sprinkle entire chicken generously with the salt and pepper. Bake chicken uncovered at 350 for 1-1/2 to 2 hours, or until chicken is browned. Near the end of the cooking time, insert a meat thermometer into the thigh area of the chicken, making sure to not touch the bone, and check for an internal temperature of 185-190 degrees.

Chicken, Mushroom & Asparagus Risotto

Lightly sauteed mushrooms and asparagus combined with chicken make this risotto a meal in itself.

1 Chicken Breast
12 - 15 Button Mushrooms, sliced
1 Bunch Asparagus, trimmed and cut into thirds
2 TB Olive Oil
1 TB Butter
1 cup Arborio Rice
1 small Onion, finely diced
1 Clove Garlic
1/2 cup White Wine
5 - 6 cups warm Chicken Stock
Grated Parmesan Cheese for garnish

Heat one tablespoon of oil in a large skillet and lightly brown chicken, remove from pan and set aside. Melt butter into same pan and saute mushrooms and asparagus until just tender. Remove from pan and set aside with chicken.

Add more oil to the pan if needed and saute garlic and onion for two to three minutes. Add rice and stir well to make sure all of the rice is coated with oil. Add wine and stir until absorbed.

Add about two cups of chicken stock at a time, and stir until absorbed. Keep adding stock, about a 1/2 cup at a time, until the rice is tender, about 25-30 minutes. (This part does require a little extra attention, but it is worth it!)

During the last five minutes of cooking, add the chicken, mushrooms and the asparagus. Ladle into bowls and top with parmesan cheese.

Green Chili Chicken

The Green Chilies used in this recipe add a very mild flavor, and the combination of cayenne, chili powder and cumin adds a not-too-spicy kick. If you like a spicy sauce, increase the amounts of the dry spices slightly until you find the degree of heat you prefer.


1 whole Fryer Chicken
2 tsp Chili Powder
1/4 to 1/2 tsp Ground Cayenne Pepper
1 tsp Ground Cumin
1 tsp Salt
1 TB Oil
2 cloves Garlic, pressed (I like to use 3-4 cloves for lots of flavor)
1/2 cup finely Diced Onion
1-4 oz can Diced Green Chilies
3/4 cup Chicken Broth
2 TB Flour
2 TB Water
1/2 cup Sour Cream at room temp

Combine chili powder, cayenne, cumin and salt. Rub outside of chicken with mixture.

Heat oil in dutch oven, add the chicken and cook until brown on all sides. Add garlic, onion, chilies & chicken broth, cover, and simmer 35 to 45 minutes.

Remove chicken to platter, draining juices back into pan. Skim fat from sauce in pan. Blend flour & water, stir into sauce. Cook, stirring constantly, until thickened. Add sour cream and stir until blended. Carve chicken and serve with sauce over rice or noodles.  Makes 4-6 servings.

Indian Chicken Drumsticks

Garam Masala is a blend of spices commonly used in Indian dishes. Packaged brands of garam masala can be found in most larger grocery stores or you can make your own using the recpies below.

2 pounds Chicken Drumsticks
2 tsp Ginger Paste
2 tsp Garlic Paste
2 TB Lemon Juice
1 tsp Salt
2 tsp Red Chilli Paste
1/2 tsp Garam Masala
1/2 cup Yogurt, drained
2 tsp Coriander Powder
1 cup Yogurt
4 TB Brown Onion Paste
4 tsp Cumin Seeds
1 TB Black Peppercorns
4 tsp Green Coriander, chopped

Make 3 incisions on each drumstick.

Whisk together, the ingredients for the marinade. Rub marinade into the drumsticks and refrigerate for 4 hours.

Place drumsticks in an ovenproof dish and cover with the rest of the marinade. Cover tightly and bake for 45 minutes.

Many of the spices used in garam masala are more familiar in the West as spices for desserts or baking: cloves, cinnamon, nutmeg, and mace for example. The addition of other spices may include black and/or green cardamom, bay leaves, cumin, coriander, fennel, and possibly caraway. Different regions use different combinations and the blends will also vary from household to household where proportions may vary according to the dish it is being used to season.

Garam Masala - Slightly sweeter version

2 TB Cumin Seeds
2 TB Coriander Seeds
2 TB Cardamom Seeds
2 TB Black Peppercorns
1 (3-inch) Stick Cinnamon, broken up
1 tsp Whole Cloves
1 tsp Grated Nutmeg
1/2 tsp Saffron (optional)

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place. Garam Masala keeps for 3 months.

Garam Masala - More Peppery Version

4 TB Coriander Seeds
1 TB Cumin Seeds
1 TB Black Peppercorns
1 1/2 tsp Black Cumin Seeds (shahjeera)
1 1/2 tsp Dry Ginger
3/4 tsp Black Cardamom (3-4 large pods approx)
3/4 tsp Cloves
3/4 tsp Cinnamon (2 X 1” pieces)
3/4 tsp Crushed Bay Leaves

Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

When the spices are roasted turn of the flame and allow them to cool.

Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.

Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place.

NOTE: Garam masala is best made fresh just before you begin cooking, but if you don't have the time, make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Triple Chocolate Cheesecake

To prevent cracks in the top of the cheesecake, turn off the oven and let the cheesecake sit inside for 1 hour. Hint: To serve cut perfect slices, use a knife dipped in warm water.

1 pkg ( 9 oz ) Chocolate Wafer Cookies
1 TB Unsalted Butter, melted
4 bars ( 8 oz each ) Cream Cheese, room temperature
1 1/2 cups Sugar
1/2 tsp Salt
4 Large Eggs
1 cup Sour Cream
8 oz Semi-Sweet Chocolate, melted
Chocolate Ganache ( see recipe below)

Preheat oven to 325 degrees.

Assemble a 9-inch springform pan with the raised side of the bottom down.

In a food processor, pulse wafers until finely ground. Add butter and pulse to moisten. Transfer to the springform pan and press crumbs firmly into the bottom of the pan. Place pan on a rimmed baking sheet; bake 10 minutes and set aside.

Wipe out teh bowl and blade from the food processor. Add cream cheese, sugar and salt; blend until smooth. With motor runnng, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.

Pour filling onto crust and bake just until set, about 1 hour. Turn off oven and let cheesecake sit 1 hour in oven, without opening (This step will prevent cracks on the cheesecake surface.)

Run a thin knife around the dge of the pan, and let cool completely on a wire rack. Cover loosely and refrigerate at lest 6 hours or overnight.

Prepare the Chocolate Ganache

1/4 cup Heavy Cream
4 oz Semi-Sweet Chocolate, chopped

In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, about 3 - 4 minutes.

Unmold cheesecake from the springform pan. Spread the ganache in the center of the cheesecake; let set a few minutes before serving.

Greek Scrambled Eggs

2 tsp Butter or Olive Oil
8 Eggs, beaten
2 Tomatoes, seeded and chopped
4 oz Feta Cheese, crumbled
1/2 tsp Dried Oregano
Salt and freshly ground pepper to taste

Heat the butter in a skillet over moderate heat. Pour in the eggs and cook until partially set, stirring constantly. Add the remaining ingredients and stir gently until cooked to the desired consistency.

Serves 4 to 6.

Homemade "Instant" Oatmeal

1/2 cup "Quick-Cooking" Oatmeal
1/2 cup Water or Milk
1/4 cup or less of Sugar (to taste)
Dried Fruits of your choice - raisins, blueberries, cherries, apples, apricots, dates, etc.
Fresh Fruit if you like - bananas, berries, etc.
Spices - cinnamon, nutmeg, pumpkin pie spice, depending on what combination you are making
Squirt of honey, jam, or chopped fruit for garnish

Combine all, according to taste. Microwave on high 1-2 minutes, until oatmeal is thickened. Garnish as desired (with honey, syrup, chopped bananas, etc.) This is great for kids to design their own flavors!

Suggested combinations - apples and cinnamon, pumpkin pie (use canned pumpkin or pumpkin pie spice), peaches and cream, strawberries and cream, peanut butter and jelly, tropical (bananas, pineapple, mangoes, dates, coconut), lemon-blueberry, maple syrup-brown sugar, maple syrup and pecans.

Traditional Irish Soda Bread

Here's a little history on this family favorite. Soda Bread, in it's authentic state, dates back to the 1840's, and did not contain whiskey, candied fruit, caraway seeds or raisins. Adding raisins resulted in a bread called Spotted Dog, and it's not the authentic Irish recipe. This bread was a diet staple in Ireland and was made almost daily as the bread does not keep long. Also, the cross on the top was said to ward off evil.

4 cups (16 oz) of all purpose flour
1 tsp baking soda
1 tsp salt
14 oz of buttermilk

Preheat the oven to 425 F. degrees. Lightly grease and flour a round cake pan.

In a large bowl sift all the dry ingredients. Add the buttermilk to form a sticky dough. Place dough on a floured surface and lightly knead (too kneading much allows the gas to escape).

Shape into a round flat shape in the pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes. Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.