French Onion Soup

Soup has been a main component of nearly every culture for thousands of years and is a great way to bring people together to share a meal.

Think back to a favorite soup your parents or your grandparents prepared for you.  Those are the memories we need to pass on to our children.  Cooking has sadly become almost a lost art, but making a pot of healthy, hearty, soul-warming soup is a way to create new memories with your family, keep the art of soup making alive and well and keep those family recipes going into the next generation. It's all up to you...and one pot of soup...Enjoy!

The secret to the rich beefy flavor and silky texture is in the homemade stock.  This is delicious when served with a Prime Rib Dinner and a salad, or serve with French Dip Sandwiches.

1 Large Onion, thinly sliced
1/4 cup  Butter
1  Rack of Prime Rib Beef Bones, 3 or 4 bones  (ask your butcher for these or if you serve a Whole Prime Rib Dinner, save the rack of ribs for this recipe)
1 tsp  White Pepper
1 tsp  Salt
1 cup Dry White Wine
6 cups  Beef Stock
Croutons, homemade or store bought
Swiss, Provolone, Gruyère or Mozzarella Cheese, 6-8 very thin slices
Parmesan-Romano Cheese, grated

In a medium soup pot, melt butter over medium-high heat. Add onions and beef ribs and saute until onions are tender. Add white pepper, salt and wine and simmer about 3-4 minutes until mixture begins to bubble. Add beef stock and reduce heat to low and simmer for 1 hour, stirring occasionally.  (Cooking the beef bones in the soup will maximize the flavor. If you have time, simmer for an extra 30 minutes and the flavor will get even better.  If the soup cooks down more than you would like, just add 1 cup of water or beef stock near the end of the cooking time.)

Ladle soup into bowls and add croutons and cheese. Let cheese melt slightly, then sprinkle with Parmesan-Romano cheese.  Serves about 4-6.

Catfish Allison

This is a delicious way to enjoy catfish fillets and is very easy to prepare.  I came across this recipe in an old cookbook I have from the Catfish Institute, (Yes, there really is a Catfish Institute!) and since we have a daughter named Allison, we had to give this dish a try.   The flavors were great and the green onion and Parmesan cheese paired well with the fish.

 

Cooking the catfish is actually a 2 step process, almost like a twice-baked fish.  The fillets are first poached, then placed in the oven with a cheesy topping to finish the dish with a slightly crispy and browned top.

We did make a few adjustments to update the original dish.  Instead of poaching the fish in just water we added some lemon juice and dill seasoning to give it a little more flavor.  The next addition was panko crumbs.  Adding just a sprinkle more before baking adds a touch of crunch to the topping.

This recipe has a lot of possibilities so I'm sure you will see some variations of this dish on the blog in the near future.  I think the next time I make this I might add some crab meat to the cheese topping, and maybe a little white wine to the poaching liquid. I love fish and this will be a fun recipe to experiment with in so many ways.

1 cup  Shaved Parmesan Cheese
1/2 cup  Butter or Margarine, softened
4 TB  Hellman's Light Mayonnaise
2  Green Onions, finely minced
1/2 tsp  Worcestershire Sauce
1/4 tsp  Tabasco Sauce
1/4 tsp  Salt
1/3 cup  Panko Japanese Breadcrumbs
6 Catfish Fillets
Water
1/3 cup  Lemon Juice
Lemon/Dill Seasoning

In a small bowl combine butter, mayo, green onions, Worcestershire sauce, Tabasco sauce and salt.  Set aside.

In a large skillet, add about 1/2 inch of water then add the lemon juice and seasoning.  Heat water to a simmer, add fillets and poach for 4 - 5 minutes until fish becomes slightly opaque.

Gently lift the fillets from the poaching liquid using a slotted spatula and place side by side in a baking dish.  Use a paper towel to remove excess liquid from the pan, if needed.

Add the 1/3 cup panko crumbs to the cheese topping mixture and stir to combine.

Spread 2 tablespoons of the cheese mixture over each fillet.  Sprinkle lightly with panko crumbs and place the fish in a preheated oven on the BROIL setting, and broil 3 - 5 minutes or until the cheese mixture is bubbly and slightly browned.  (To check for doneness, if needed, use a fork to flake the fish.)

Carefully lift fillets from the baking dish and place on serving plates.  Spoon a little of the pan drippings onto each piece of fish and serve.  Enjoy!

Country Style Pork Ribs with Mustard and Dry Rub Marinade



Apply Yellow Mustard

We added a little twist to our usual Dry Rub for this dinner.  I've been wanting to try mustard as a rub for pork ribs for some time now, but I didn't want to miss out on the flavors of the Dry Rub.  So, we did both!  Using about 3 1/2 pounds of Pork Country Style Ribs, we rubbed the pork generously with regular yellow mustard, then added the dry rub and let them chill for about 5 hours.  The ribs were tender and  mouth-watering, juicy inside and just slightly crispy on the outside.  Even better, they only took about 30 minutes to cook on the grill.

This is the same Dry Rub Mix that we use when we smoke Pork Butt or Chicken Quarters and it worked equally well on the country ribs.  It's the perfect balance of flavors for a slow roast in the smoker.  Enjoy!



Apply Dry Rub Mix

3 - 4 lbs  Country Style Pork Ribs
French's Yellow Mustard
Dry Rub Mix

Place the ribs in a glass baking pan and coat generously with yellow mustard. 

Next, sprinkle on the prepared dry rub mixture and rub into the meat, making sure to coat evenly.  Refrigerate for at least 2-3 hours, but 5 hours worked great for this batch.

Heat grill to about 325 - 350 degrees.  Cook ribs on low to medium heat for about 30 - 40 minutes or until juices run clear.

** NOTE: For an extra layer of flavor, combine a 1/2 cup of apple juice and 1/2 cup apple cider vinegar in a plastic squeeze bottle.  Drizzle the mixture lightly onto the ribs during the last 15 minutes of cooking.  This adds a touch of sweetness to the ribs and helps caramelize the exterior.

Dry Rub Mix


2 TB Garlic Powder 
1 TB Onion Powder
1 TB Freshly Ground Black Pepper
2 TB Paprika
2 TB Sugar
1 TB Salt
1 1/2 tsp Dry Mustard
1 TB Seasoned Salt

Combine all ingredients in a glass bowl. 

Chinese Sticky Chicken Drumsticks

This recipe is adapted from a Giada de Laurentiis recipe and your kids are going to love this meal.  Just tell them it's called Sticky Chicken and you will already have them interested.  As a bonus for you, there is very little prep needed.

This chicken with a quick marinade is so easy to throw together in the morning, then when you get home from work, just bake 30 minutes, and dinner is ready.

The combination of just a few simple ingredients once again proves that making dinner at home can be so easy and it tastes even better than the food you get from the Chinese take-out place down the street.  These chicken legs are moist and flavorful as the marinade becomes a sweet glaze as it cooks.  If you have time, before you place the chicken in the marinade, score the chicken legs by making 3 or 4 slices into the meat all the way thru to the bone.  This will allow the maximum flavor to be absorbed by the drumsticks.


1/2 cup Honey
1/2 cup Balsamic Vinegar
1/2 Dark Brown Sugar, packed
1/2 cup Soy Sauce
5 cloves Garlic, minced
10 - 12 Chicken Drumsticks

Pour marinade ingredients into a large Ziploc bag. Add drumsticks, zip bag closed and turn bag over several times to coat the chicken. Refrigerate for a minimum of 2-4 hours or all day for the best flavor.

Preheat oven to 450 degrees. Line a baking pan with foil (I use Reynolds Non-Stick for easy clean-up) and place the drumsticks on the pan so they are not touching. Reserve the marinade.

Bake until drumsticks are dark brown in spots and slightly caramelized, about 30 - 35 minutes.

Pour the marinade in a small saucepan and bring to a boil. Reduce heat to low and cook 15 minutes. Brush the chicken with the marinade, return to oven for 3 - 5 minutes and serve with Veggie Stir-Fried Rice.

Pan Seared Cod with Compound Butter Served Open-Faced

This recipe puts a new twist on the traditional fish sandwich. Served open faced on grilled shallot and garlic seasoned Texas toast, the finishing touch is a slice of dill and lemon infused compound butter.

After coming across a package of Texas toast at the grocery I was determined to find a new dish using the toast.  I had used this bread years ago when I worked in the restaurant business and we always enjoyed coming up with new ways to use this thick-sliced toast.  (It's pretty hard to find in grocery stores and I'm still amazed that I was able to find it in our small town.)

The next thing that I came across was Atlantic cod.  Not only was the fish on sale, the shapes of the fillets were just the right size to be placed on top of...the Texas Toast!!  Like an open faced fish sandwich!  (The best ideas come to me in the middle of the grocery..lol.)  Anyway, for those of you too young to have heard of the term "open-faced", it is simply a sandwich served on one slice of bread without the top piece of bread.  Therefore the "sandwich" is eaten with a knife and fork.

The next components of the dish just seemed to come together naturally.  I wanted to sear the very lightly seasoned fish, but what about a sauce?  Instead of a heavy creamy sauce I went with a compound butter flavored with lemon and dill plus just a pinch of saffron threads for a bit of color and depth in the flavor. 

(Quick Butter Lesson: Compound butter, also called maitre d'hotel butter or simply hotel butter, is made by combining unsalted butter with a variety of herbs, spices or liquids.  The butter mixture is then placed in parchment paper and rolled into a cylinder shape and chilled until the butter is firm enough to slice. The butters can be used on vegetables, fish, chicken or even grilled steak and add a delicious layer of flavor to any dish. The flavor options for compound butter are endless and the butter can even be frozen for up to 3 months for later use.  Just be sure to wrap it very tightly in plastic wrap, then place in a Ziploc bag to keep the butter fresh.)

When the chilled butter was placed on top of the still sizzling fish, the butter began to melt into the fish, then onto the bread and the flavors combined with the garlic and shallots on the toast.  This is, without a doubt, how a fish sandwich should taste and it was thoroughly enjoyed with a glass of Chardonnay.


Compound Butter - make ahead so it has time to chill
1 stick  Unsalted Butter, softened
2 tsp  Lemon Juice
1 tsp  Dried Dill
Pinch of Saffron Threads, crushed until very fine

Combine all ingredients in a small bowl, mixing with a fork.  When fully blended, place the mixture onto a piece of parchment or waxed paper and gently roll into a cylinder shape.  Place the butter in the freezer for 5 minutes, then keep in the refrigerator until ready to use.

Butter for Toast
1 Stick Unsalted Butter, softened
1 tsp  Garlic Salt with Parsley
Pinch of Black Pepper
1 small Shallot, finely minced

Combine all 4 ingredients in a bowl and set aside.

6  4-5 oz  Cod Fillets, thick slices work best
Salt and Freshly Ground Black Pepper
2 TB  Olive Oil
2 TB  Unsalted Butter

Place the cod fillets on a baking sheet and lightly season with salt and pepper.

In a large skillet heat the olive oil over medium-high heat until shimmering.  You will need the skillet to be very hot in order to get the proper sear.  Carefully add the fish to the pan and let them brown undisturbed for about 5 minutes.  Add the butter to the pan and it will melt around the fillets.  Use a spatula to check the bottom of the fillets for brownness and turn them over once the desired sear has been achieved.  Once turned, the fish will only need to cook for about 3 - 4 minutes longer.   When the fish feels firm to the touch and has begun to brown on the bottom, it is ready to serve.

Preheat oven to 375 degrees.  Place 6 slices of Texas toast on a foil-lined baking sheet and generously spread each slice with the garlic-shallot butter.  Bake the toast in the oven for about 5 minutes, turn the oven setting to low-broil and bake until the edges are nicely browned.  Remove from oven and set aside.

Place a piece of the browned Texas toast on each plate, top with a piece of cod and quickly add a slice of the compound butter to the top of the fish.  Serve with steamed asparagus.  Enjoy!

Roasted Pork Loin

Sometimes, you just need a little comfort food for dinner!  Tonight, a roasted pork loin with real milk gravy and a side of mashed potatoes was just the ticket.

It's a standing joke among my family members that a Pork Roast is always my Mom's Go To meal.  Any special occasion that might arise, birthdays, holidays, visitors from out of town or even from across town, it was a reason to make a huge pork roast.  It was like her trademark meal, and we've joked about it for years, always keeping this to ourselves, of course.  But it always made us laugh to ask what we might be having for dinner at Mom's house, because it was always...pork roast!!

So when I was trying to decide what to make for dinner on this chilly night, I inherantly thought of pork roast.  With warm mashed potatoes and homemade milk gravy on top, it was just the right dinner to warm everyone up.  So I popped the roast in the oven and preceeded to slice and boil the potatoes.  As I started to whip the potatoes using a hand mixer, I had to silently apologize to my Dad who had always hand mashed the creamiest potatoes in the world.  He would laugh to see me using this mixer!

Next came the milk gravy, made with just a little extra pepper to give it a zip.  Yes, I know it's not the healthiest food in the world but is it ever delicious to spoon over the roast and potatoes.

As I plated up dinner, it reminded me of all the years my family sat at the dinner table enjoying this same meal.  All 8 of us, lined around the kitchen table, once in a while the dining room table if it was a special ocassion.  Lots of good times were had in our little kitchen and this meal will always bring back good memories.  That must be why they call this, Comfort Food.  Enjoy!!


1 Pork Loin Roast ( 3 - 5 lbs) **See note below
Garlic Salt with Parsley
Freshly Ground Black Pepper

Place the roast in a foil lined baking pan and season generously on all sides with garlic salt and pepper. Wrap foil loosely around the roast, covering the top, and bake at 350 degrees for about 20 - 25 minutes per pound. During the last 1/2 hour of cooking, pull foil back so the top of roast will brown. Let rest 5 - 10 minutes before slicing to allow for the juices to settle.

** Note:  When buying a pork roast, look for the Center Loin Roast, which is the preferred cut. Ideally, a 3 - 4 pound roast works best. If you need a larger roast for a big party, cut the roast in half for best results and less cooking time. To figure the number of servings, allow 1/3 pound boneless roast per person.

Milk Gravy

1/2 cup  Pan Drippings
1/2 cup  Milk
3 TB  Cornstarch
4 TB  Cold Water
1/8 tsp  Fresh Ground Black Pepper
Chicken Broth, optional

Drain the pan drippings from the roasting pan and place in a small skillet.  Heat over medium-high heat until the juices begin to boil. 

Combine the cornstarch and water in a small cup and slowly drizzle into the pan juices while stirring with a whisk until thickened.    Decrease heat to medium and slowly add the milk to the skillet while whisking.  Add enough milk to achieve the desired consistency.  Add the pepper, stir and serve on top of the roast and potatoes.

If the gravy becomes too thick, add 2 tablespoons of chicken broth and stir, adding more if needed until the desired consistency is reached.

Banana-Macadamia Nut Muffins

These tasty muffins, with a tropics-inspired combination of bananas, macadamia nuts, and just a hint of rum, make a great afternoon snack or even a tasty breakfast.  For the final touch, the crumbly topping adds just the right amount of sweetness.  Even better, if you are expecting company, you can whip up a batch of these in less than an hour.

 

 

 

Macadamias are very nutritious nuts, so you'll actually be eating a snack that's good for you! These  nuts have the highest amount of beneficial monounsaturated fats of any variety of nuts, and are thought to lower your risk of heart disease.  In addition to that, they are just plain yummy.  Enjoy!

1 1/2 cups + 2 TB  All Purpose Flour
1 1/2 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Ground Nutmeg
1 1/4 cups Mashed Ripe Bananas (about 3 large)
1/2 cup Sugar
1/4 cup firmly Packed Dark Brown Sugar
1/2 cup (1 stick) Unsalted Butter, melted
1/4 cup Milk
1 tsp Vanilla
2 tsp Dark Rum
1 Large Egg
2 TB  Butter, melted
1 cup Unsalted Chopped Macadamia Nuts, divided
2 TB  Brown Sugar

Preheat oven to 350°F. Grease 15 muffin cups or line with muffin papers.

Combine flour, baking soda, salt and nutmeg in a large bowl and set aside.

In a medium bowl, combine bananas, both sugars, butter, milk, vanilla, rum and egg. Mix into dry ingredients.

Fold in a 1/2 cup of the chopped macadamia nuts until blended, then divide batter among prepared muffin cups.

For topping, combine 2 TB butter, 1/3 cup chopped macadamia nuts with 2 TB brown sugar.  Stir and sprinkle onto tops of muffins.

Bake until muffins are golden brown and toothpick inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.

Southern Baked Cornflake Chicken Drumsticks

There really aren't many things that taste better than a perfectly cooked, crispy-crunchy chicken drumstick.  Unfortunately, this usually means deep frying the chicken.  By deep frying you take a healthy, full of flavor chicken leg and turn it into a greasy, calorie-laden meal that is no longer very healthy.

This recipe, which combines several old southern recipes, is the answer to skipping the deep fryer.  By marinating the chicken in a tangy buttermilk mixture, the flavors have time to soak into the meat.  The finishing touch is a coating of crushed cornflakes and spices.  The slightly sweet cornflakes blend with the spices to create a perfect balance of flavors.  Another key is to cook the chicken on a wire rack.  This allows the heat to circulate around the chicken and eliminates the need to turn the chicken during the cooking process.

2 cups  Buttermilk
1 TB  Lemon Juice
1 TB  Franks Hot Sauce
1 tsp  Onion Powder
1 tsp  Dried Thyme
4  Garlic Cloves, minced
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
10 - 14  Chicken Drumsticks, rinsed and patted dry with paper towels
2 cups  Crushed Cornflakes
3/4 cup  Grated Parmesan Cheese
1 tsp  Dried Thyme
1 tsp  Garlic Powder

Preheat oven to 400 degrees.  Line a large baking sheet with foil.  Place a wire rack on the lined sheet and spray with olive oil spray.

In a large zip lock bag combine buttermilk, lemon juice, hot sauce, onion powder, thyme, garlic and salt and pepper.  Add drumsticks to the bag, zip closed and turn bag over to evenly coat.  Refrigerate at least 4 hours or up to 8 hours.

In a shallow dish add the cornflakes, Parmesan cheese, thyme and garlic powder.  Stir to combine.

Remove the drumsticks from the bag to a platter to drain off any excess.  Discard the marinade. 

Dredge the drumsticks in the cornflake mixture, making sure to press the mixture firmly onto the chicken.  Place chicken on the wire rack and bake for 45-60 minutes or until juices run clear.  (The amount of time here will vary depending on the size of the drumsticks you are cooking.  Always be sure to check for doneness by cutting into the thickest piece of chicken.  The juices should run clear and there should be no "pink" meat.  Rare chicken is not a good thing..lol)  Serve with Old Fashioned Baked Macaroni and Cheese.  Enjoy!!

Old Fashioned Baked Macaroni and Cheese

Mmm..Baked Macaroni is sure to please even the most picky eaters and is truly comfort food in every sense of the word!  My friend and mentor Brownie, who was a wonderful chef and teacher, used to make the most mouth-watering macaroni and cheese that no one else could duplicate.  She always told me the secret ingredient was dry mustard and including it in this dish gave it the mystery flavor that will make everyone ask, "What is that flavor?"

We kicked this up a bit by adding the Pepper Jack cheese and panko crumbs on top and the flavors together are fantastic with just a little bit of crunch from the panko.  I think Brownie would like this Baked Macaroni almost as much as her own. 
Cheers Brownie, we miss you.

  

12 oz  Dry Elbow Macaroni
6 TB  Butter
6 TB  Flour
1 1/2 tsp  Dry Mustard
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
1/4 tsp  White Pepper
1 1/2 cups  Milk
1 1/2 cups  Half and Half
3 cups  Shredded Medium Cheddar Cheese
1 cup  Shredded Pepper Jack Cheese
1 cup  Panko Crumbs
Olive Oil Spray


Preheat oven to 400 degrees.  Cook macaroni according to package directions and cook until just al dente then drain.  Butter a 13" x 9" baking dish and pour the drained pasta into the dish.  Set aside.

In a large saucepan melt the butter over medium-low heat, then add the flour, dry mustard, salt and pepper.  Use a whisk to combine, then slowly add the milk and half and half, adding only about a 1/2 cup at a time, whisking constantly until all of the milk is added. 

Increase heat to medium-high and heat until mixture just slightly boils.  Begin adding the shredded cheese about 1/2 cup at a time, whisking until melted then adding another 1/2 cup.  When all of the cheese is fully melted, pour the sauce over the macaroni.  Sprinkle with the Pepper Jack cheese, then top with the panko crumbs.

Bake for 20-30 minutes until the top is golden brown and the edges are just a bit crispy.  Serve with Southern Baked Cornflake Chicken Drumsticks.  Enjoy!!

Fish Chowder with Pollock

Pollock is one of my favorite varieties of fish to cook with. It's a meaty, solid fish with a mild sweet flavor and works great for poaching, or in this case, in a delicious hearty chowder. Pollock does have a more "fishy" taste than some other varieties of fish found at your local market, which makes this chowder even more enjoyable.  I love being able to taste the fish.  In the last few years tilapia has become quite popular, but for some reason I've just never been able to find a way to make the flavor come alive. The tilapia is just, blah.  The Pollock just gives chowder an old world flavor.

For this chowder you could substitute cod or even haddock, but if you can find Pollock, save yourself some money and go with the Pollock.  It tastes better than either of the pricier fish.

2 lbs Fresh Pollock
1/4 cup  Unsalted Butter
1 TB  Minced Garlic
1  Small Onion, sliced
1 Celery Stalk, washed and diced
1 Leek, whites only, thinly sliced
2  Bay Leaves
1/2  Medium Green Pepper, seeded and diced
1/3 cup  Flour
1 1/2 cups  Water
1  8 oz  Bottle Clam Juice
6  Medium Red Potatoes, cut into bite-sized pieces
1/2 tsp  Dried Dill
1 cup  Milk
1 cup  Half & Half
1 tsp  Salt
1/2 tsp  Ground Black Pepper
1/2 lb  Bacon,  cooked and crumbled for garnish

In a large soup pot, melt butter over medium heat, then add the garlic, onion, celery, leek, bay leaves and green pepper.  Saute vegetables for 5 minutes, stirring frequently, until softened.  Reduce heat to low, sprinkle the flour over vegetables and stir to evenly coat.  Gently stir in the water and clam juice, adding a little at a time, until combined with the flour and vegetables.  This will make a thin gravy around the vegetables.

Add potatoes and dill and simmer over medium heat for about 10 minutes or until the  potatoes are just barely tender. Add milk, half & half, salt and pepper and bring to a low boil.

Gently add the pieces of fish to the pot, pushing the fish down into the soup.  Cook 5-7 minutes or until the Pollock flakes when tested with a fork.

Remove bay leaves, ladle chowder into soup bowls and sprinkle with the crumbled bacon.  Enjoy!!

Golden Swai and Clam Chowder

This delicate soup combines buttery Yukon gold potatoes with white wine, swai fillets and clams plus just a pinch of saffron to add a beautiful yellow-orange color and a bit of unique flavor.  The Yukon gold potatoes work very well in soups because they do not crumble when cooked.  For another great soup using these tasty potatoes, try Golden Potato Soup with Spicy Shrimp.

If you cannot find swai fillets in your market, this soup would also work nicely with tilapia or even catfish. 

Saffron is a wonderful spice with a unique flavor.  It is commonly used in paella and can be purchased in very small containers in most grocery stores.  The reasons for the small packaging is 1) a little bit goes a very long way when using saffron and 2) it's a little pricey.  Don't let the price scare you away from trying this delicate spice.  The real flavor of saffron is released when the spice is steeped in liquid, such as soup or broth and by adding saffron early in the cooking process, you will get the full color of the spice to disperse into your dish.  Give it a try. It is a wonderful spice to experiment with.

  

8 oz  Thick Cut Bacon, cut into 1/2 inch dice
1/2 cup  Chopped Onion
3/4 tsp  Dried Thyme
1 tsp  Kosher Salt
1/2 tsp  White Pepper
2 10-oz cans Minced Clams, drained and juices reserved
6 medium Yukon Gold Potatoes, peeled and cut into 1/4-inch thick round slices
2 bottles  Clam Juice
1 cup  White Wine
1/4 tsp  Saffron Threads, crushed in fine powder
1 1/2 lbs  Swai Fillets, cut into 1-inch pieces
1 cup  Half and Half
1 cup  Milk

In a large soup pot over medium heat, brown bacon pieces until slightly crisp, about 10 minutes.  Use a slotted spoon to remove bacon to a paper towel lined plate to drain.  Set aside.

To the pot add onion, thyme, salt and white pepper.  Saute onion until tender, about 8 minutes.  Add the juice from the canned clams, the 2 bottles of clam juice, white wine, saffron and the potatoes to the pot.  Stir and bring mixture to a boil.  Reduce heat to low, cover pot and simmer until potatoes are almost tender, about 8  minutes. (**The Yukon gold potatoes hold together very well in this soup and will finish cooking in the next step.)

Gently lay the pieces of swai on top of the soup, pushing the fish into the broth, but do not stir.  (The fish will poach on top of the soup so you want the fillets to have some broth on top of them.)  Cover the pot and let simmer for 5 minutes. 

Remove the cover and add the clams, half and half and milk to the soup and stir gently to combine. Cover again and heat for 5 minutes longer. Taste the broth and adjust the amount of salt and pepper, if needed.  Serve in soup bowls with a sprinkle of bacon on top.  Makes about 6 servings.

Smoky Chipotle Chili

Brr..It is a very cold day in Florida today!  Waking up to temperatures in the upper 20's is not the way I like to start my day.  The best way to combat these chilly days is with, what else, Chili!

My sous chef (hubby Al) and I wanted to create a new chili by combining all of our favorite chili ingredients but without tomatoes. Ugh!  It's always a dilemma when I want to cook a dish that traditionally contains tomatoes, but I need to leave them out due to my daughter's tomato allergy.  Although she is allergic to fresh tomatoes, she can eat processed tomatoes, such as tomato sauce or paste, so those are the ingredients I use to add just a little tomato goodness to a dish.  That was the case with this chili.

We decided we wanted to use both ground sirloin and ground pork.  Not sausage, but unseasoned fresh  ground pork.  By combining the meats with the usual onion, garlic and spices we had a good start, but what about beer?  Yep, one dark beer went into the pot along with a can of beef broth, but it needed something else, something with a spicy robust flavor.  Chipotle peppers!  Wow, these can be a little deadly if you are not used to the intense heat, but the flavor is amazing!  By pureeing the chipotles along with the juice in the can, we had a nice bowl of spicy pepper puree that we added just a tablespoon at a time to the chili until the heat balanced with the other flavors.  We ended up using about half of the can and saved the rest for another dish.  (You can increase or decrease the chipotle according to your preferred level of heat.)

The addition of cornmeal at the end is used to thicken the chili slightly, if needed.  If you like your chili with more liquid you can skip the cornmeal, but it does add just a slight touch of sweetness to balance out the heat.  Enjoy!!

1 TB  Olive Oil
1  Large Onion, diced
2 TB  Garlic, minced
1 3/4 lb  Ground Sirloin
1 1/4 lb  Ground Pork
1  7 oz can  Chipotle Peppers in Adobo Sauce
2 tsp  Kosher Salt
1 tsp  Fresh Ground Black Pepper
1  14 1/2 oz can  Beef Broth
1  12 oz  Bottle Dark Beer (we used Beck's Dark)
1 TB  Garlic Powder
1 1/2 tsp  Ground Cumin
1  4 oz can  Diced Green Chilies
1  14 oz can  Black Beans, drained and rinsed
1  15 oz can  Tomato Sauce
1/8 cup  Ground Yellow Cornmeal (optional, as needed)
Cubed or Grated Pepperjack or Cheddar Cheese for Garnish

In a large soup pot heat olive oil over medium heat.  Add onion and garlic and saute 4 minutes until tender.  Add the beef and pork, break meat apart into small pieces and brown.  When meat is fully browned, drain off the grease and turn heat to medium-low.

Using a small blender, puree the Chipotle peppers including the juice and place the mixture in a small glass bowl.  Set aside.

To the meat mixture add the salt, pepper, garlic powder, cumin and green chilies, stirring to combine.  Next add the beer, beef broth, black beans and tomato sauce and stir.  Add 2-3 tablespoons of the pureed Chipotle pepper mixture to the chili and taste.  (More of the pepper mixture can be added as desired, but about 1/2 of the puree resulted in a perfect spicy balance of heat and flavor.)

Reduce heat to low and simmer for 2-1/2 to 3 hours, stirring occasionally.  Serve with a sprinkle of cubed or grated pepperjack cheese on top and  Baked Corn Pudding on the side.

Crispy Swai Sandwiches

Here is another great way to cook Swai fillets.  These can be served on hoagie rolls as shown or served on a bed of Chipotle Slaw.  Great mustard flavor and the crunch of Panko crumbs make for a delicious sandwich. 

1 cup  Flour
1 1/2 TB  Chili Powder
1 tsp  Black Pepper
1/2 cup  Dark Beer
3/4 cup  Stone Ground Mustard
2 cups  Panko Crumbs
1 TB  Garlic Powder
1 TB  Paprika
1 tsp  Kosher Salt
1 1/2 lb  Swai Fillets (or regular catfish)

In a shallow dish combine the flour, chili powder and pepper, and set aside.

In a seperate shallow dish combine the beer and mustard, and set aside.

In a 3rd shallow dish combine the panko garlic powder, paprika, salt and pepper.

Dredge the fish fillets in the flour mixture, then the beer and mustard and finally dredge in the panko crumb mix.  Place coated fillets on a large platter.

Heat 1 cup of oil in a large skillet over medium-high heat.  Carefully add the fish and cook about 2 - 3 minutes per side, turning gently. You may need to add an extra minute or 2 if the fillets are thick.  You want a nice crispy exterior to the fish.

Remove fillets from the pan and place on a paper towel lined platter to drain.  Serve on toasted hoagie buns or on top of a bed of Chipotle Slaw.  These are so yummy, they are even delicious eaten with just a squeeze of lime!

**Note:  The fillets can also be oven-fried.  After you dredge the fish, place on a sheet pan lined with non-stick foil.  Bake at 400 degrees, turning once after 6 minutes, until the fish is cooked through, about 15 minutes total.

Chorizo-Poblano Tacos with Pepper Cheese Sauce

These taco were amazing!  The spicy flavor of chorizo and the zing of pepperjack cheese added a nice twist to the standard taco.  Add a squeeze of lime for an extra layer of flavor.

Cheese sauce can be a little tricky to make.  Be sure to keep whisking the butter and flour at the start to create a smooth base texture. Then when adding the cheese, continue to stir until the sauce is smooth again, then you can turn to a low heat.

Sauce
5 TB Butter
1/3 cup Flour
1 cup Milk
2 tsp Salt
1 tsp Parsley Flakes
1 tsp Black Pepper
1/2 tsp  Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 - 8 oz block Pepper Jack Cheese, grated or cubed

Meat Filling
1/2 lb Chorizo
1 lb Ground Beef
1/4 tsp Oregano
1/2 tsp Black Pepper
3 cloves Garlic, minced
1 small Yellow Onion, minced
1/3 - 1/2 of 1 Poblano Chile, minced
3 cups  Romaine Lettuce, shredded
12 Soft Taco Shells

Melt butter in a medium saucepan over medium-high heat. Whisk in the flour, stirring constantly until golden, about 2 minutes.
Add milk and whisk until smooth and sauce begins to thicken, about 5 minutes.

In a large skillet, brown the chorizo and ground beef, breaking up the meat into consistent small pieces.  ** For a little healthier recipe, we drained off the grease at this point, but draining is optional.

Add the next 6 ingredients thru the pepper cheese to the sauce and stir until the cheese is melted and smooth. Turn heat to low and keep warm.

To finish the meat filling, move the meat to the outer edges of the skillet and add the oregano, pepper, onion, garlic and chile to the center of the skillet.  Continue to stir until the onions, garlic and chile are softened, then combine with the browned meat.

Fill each soft taco shell with the meat mixture followed by a spoonful of cheese sauce and a handful of romaine on top.  A squeeze of lime added a nice zing to the finished taco. Enjoy!   Serves 4 - 6

Crab Rumaki

As the final appetizer to be showcased before the Super Bowl parties begin, we decided to save the best for last.  This is a tasty twist on the classic Rumaki, which is made with duck or chicken liver that is wrapped in bacon and marinated in a soy and brown sugar sauce.  Back in my restaurant and catering days I do believe the number of chicken liver rumakis I made could easily number into the thousands!  Therefore, I never want to see another chicken liver..lol.  Besides, these are so yummy that we have had relatives who park themselves next to the serving tray until the last rumaki is gone.  Thank you Uncle Bob, that is the ultimate compliment!  If we still lived close by we would deliver this tray to you personally.

   

These do take a little time to bake so the bacon comes out crispy and the crab has a chance to soak up the marinade flavors.  If you cook these before your party guests arrive, keep them warm by pouring the marinade juices into the bottom of a slow cooker, then add the rumakis.  Turn the slow cooker to LOW and these will hold nicely for 2-3 hours, if they last that long.  Enjoy and Happy Super Bowl!!
   

 

3/4 lb  Imitation Crab Leg Sticks, each stick cut into 3 pieces
1 lb  Regular Cut Bacon, slices cut in half
1 can  Pineapple Chunks, drained with juices reserved
1/3 cup  Brown Sugar
1/4 cup  Soy Sauce 
Toothpicks


Preheat oven to 375.  In a small bowl combine the pineapple juice, brown sugar and soy sauce, stirring to fully blend the brown sugar.  Place the pineapple chunks in a bowl and chill.  (The pineapple can be served later with the rumakis.)


Assemble the rumakis by laying the slices of bacon flat on a cutting board.  Place one piece of crab on each piece of bacon, roll them up and skewer with a toothpick.  Place the rumakis in a baking pan and continue making the rest of the rumakis.

Place the baking pan in the oven and bake for 20 minutes.  Remove the pan from the oven and drain off the bacon dripping using a baster.  Turn the rumakis over and pour half of the marinade liquid over them.  Return the pan to the oven and bake 10 minutes.

Remove the baking pan from the oven, drain off about half of the marinade mixture, pour the rest of the fresh marinade over the rumakis and return to the oven for 10 - 15 minutes or until the bacon is browned and crispy around the edges.  Serve with the pineapple chunks on the side.

Chicken and Chorizo Jambalaya

This dish was inspired by a new product I came across that I had to try. It's a white wine and herb broth from College Inn, and it has an amazing flavor and fragrance.  I've been trying to think of a good experiment for this broth and this turned out delicious.

The chicken and chorizo in this dish are a match made in culinary heaven!  You might notice the lack of tomato in this jambalaya, which is due to having one child with a tomato allergy, but with the combination of flavors you won't even miss the tomato.  Another twist to this recipe would be to add a dozen or so peeled and deveined raw shrimp in place of the ham.  The shrimp steams nicely on top of the chicken and will add a more Cajun/creole factor. Directions for this alternate version are included.

My favorite part of this meal? It's all cooked in a single pot and start to finish it takes less than 1 hour. Enjoy!

  

1 tsp  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Dry Mustard
1 tsp  Dried Thyme
1 1/2 tsp  Ground Cumin
1/2 tsp  Ground Black Pepper
1/2 tsp  Ground Cayenne Pepper
3 TB  Olive Oil
6 pieces Bone-In  or  Boneless Chicken (I used 3 leg quarters and 3 boneless breasts)
1/2 lb  Chorizo Sausage
1 cup  Diced Ham  (or substitute 1 lb Raw Shrimp, peeled & deveined)
1 small Onion, diced
1  Rib of Celery, diced
1  Red Pepper diced
4 Cloves Garlic, minced
1 1/4 cups  Jasmati Rice (or other long grain rice)
2 cups  College Inn White Wine & Herb Broth

Combine the 7 dry herbs in a small bowl.  Rinse chicken pieces and pat dry, then sprinkle with the dry rub mixture and set aside.

Heat the olive oil in a large pot or dutch oven over medium-high heat.  Add the chicken to the pot and cook about 5 - 7 minutes, turn and cook 5 minutes longer. (*Note: Cooking time for chicken may be a bit less if you are using boneless chicken. Just adjust your cooking time down a few minutes.)

When chicken is nicely browned on all sides (it does not need to be fully cooked yet), add the chorizo to the pan and crumble, cooking for about 2 minutes. Next add the ham and cook 2 additional minutes.

Add the onion, celery, pepper and garlic to the pot, stirring gently to combine around the chicken and let the veggies saute for 2 minutes.

Using a pair of tongs, move 3 of the chicken pieces atop the other 3 pieces, add the rice to the pot, then add the broth.  Gently blend the veggie/rice and broth mixture, then reposition the chicken pieces so that all 6 are nestled into the broth.  (** See Note below for adding optional shrimp at this point.)

Reduce heat, cover and simmer for 15 - 20 minutes or until nearly all of broth has been absorbed by the rice.  Do not stir while it is simmering.

Remove the pot from the heat and let stand about 5 minutes to allow the broth to fully absorb.  Serve with crusty french bread and a bottle of Old Vine Zinfandel.

** Note:  If you choose to substitute the shrimp in place of the ham, just after you add the rice and broth, reposition the chicken then add the shrimp to the pot, pushing them down into the mixture.  We made this same recipe using 6 chicken drumsticks plus 1 lb of shrimp in exchange for the ham, and left the rest of the recipe the same.  The results were outstanding!!  The rice was tender and full of flavor from the chorizo and spices and the shrimp and chicken were perfectly cooked.

Baked Buffalo Chicken Wings

You can't have a Super Bowl party without...Chicken Wings!!

Pizza and wings are a favorite meal for a lot of families.  What you might not realize is that making this meal at home is cheaper, healthier, tastier and not really a lot of work.  This is also a fun project for families to make dinner together. My family and I have worked on this recipe for several years, tweeking it a little here and there each time. Now it is football-food perfection!  Try these wings on their own or with a do-it-yourself pizza for your next football party and you will not be disappointed.

Forget cooking wings in a greasy deep fryer. All you need for delicious crispy Buffalo Wings is the right recipe, and the right foil. As funny as it may sound, the non-stick foil is the secret to getting the wings crispy, but not stuck to the pan, which would remove the breading.  By baking the wings on Reynolds Wrap® Non-Stick Aluminum Foil you will taste the sauce, not the oil from deep frying.  (If you click on the Reynolds link above they do occasionally have coupons available.)

12 Chicken Wings, cut into drumettes, center wing pieces and wing tips (discard tips) You will have 24 pieces total.

3/4 cup Flour
3/4 cup Cornmeal
2 tsp Seasoned Salt
1 TB Garlic Powder
1 tsp Black pepper
1 tsp Garlic Salt

In a large bowl combine all of the dry seasonings. Working in small batches, dredge wing pieces and place wings on a sheet of Reynolds Wrap® Non-Stick Aluminum Foil.

Let the wings rest for 5 minutes, then dredge a second time in the flour/cornmeal mixture. Replace wings on foil.

Cook in preheated 425 oven for about 45 minutes, turning once about 20 minutes into cooking time. After wings are cooked, cool 5 minutes then apply the sauce below.


3/4 stick Salted Butter
3/4 cup Franks Red Hot Original Sauce
1 TB Red Pepper Flakes
3 TB Garlic Powder
1 tsp Black Pepper
1/4 tsp Salt
1 TB White Vinegar


Melt butter in saucepan then add red pepper flakes, garlic powder, salt and pepper. Heat and stir until you get a roux consistency. Add Franks Red Hot sauce and vinegar and heat to just under a boil. Simmer for 10 - 15 minutes on low heat. 

Dip cooked wings in the sauce one at a time and coat thoroughly with sauce and place in serving bowl.

These wings even taste great when served with a simple salad with Blue Cheese Dressing.  Use the same dressing as a dip for the wings.  Enjoy!!

Creole Jambalaya

Sometimes for an event like a Super Bowl party, you might want to serve a dish that is a bit more "substantial".  With lots of beer and cocktails flowing it's a good idea to have something for guests to eat that will balance out the drinks.  This hearty dish will do just that and, to make things easier, it's all cooked in one pot.

This recipe is adapted from an Emeril dish. It includes chicken quarters that are seared on the outside before they finish cooking in the oven, smoked sausage (in place of andouille sausage which is quite pricey) and shrimp that is gently steamed in the same pot just before serving the dish.  The flavors are amazing!

First a little history! There are two primary methods of making jambalaya. The first and most common in Southeast Louisiana is Creole Jambalaya (also called "red jambalaya"), which originates from the French Quarter of New Orleans. The second style is Cajun Jambalaya, which contains no tomatoes, and is known as "Brown Jambalaya" in New Orleans. For another twist on this classic dish you might want to try our Chicken and Chorizo Jambalaya.

Since there are as many different recipes for Jambalaya as there are for chili, this is another dish that changes from one family to another to satisfy specific tastes. The Jambalaya can be adjusted by adding more or less shrimp or go heavier on the hot sauce and Cajun seasoning if you want a more spicy flavor. Try this recipe once and adjust to suit your own taste buds.  Serve with a loaf of crusty french bread and Olive Oil Dipping Sauce.  Enjoy!!

3 - 4 pieces Chicken Leg Quarters
2 TB Cajun Blackening Spice
1/2 tsp Salt
1/4 cup Olive Oil
1 cup Celery, chopped
1 cup Green Peppers, chopped
1 cup Onions, chopped
1 TB Garlic, minced
1 lb pkg Beef Smoked Sausage cut into 1/2 inch slices, then halved
2 cups Long Grain White Rice
2 cups Chicken Stock
1 - 14 1/2 oz can Diced Tomatoes
1 TB Tomato Paste
1 tsp Worcestershire Sauce
1/2 tsp Tabasco Hot Sauce
1/2 tsp Cajun Seasoning
4 Bay Leaves
1 tsp dried Thyme
1-1/2 lbs medium Shrimp (21-25 size), peeled and deveined

Preheat oven to 375.  Season the chicken quarters with Blackening Spice and salt. Heat the oil in a Dutch oven or large pot with a tight fitting lid. Add the chicken and cook until browned on all sides, about 8 - 10 minutes. Transfer the chicken pieces to a plate and set aside.

Add the celery, peppers and onions to the pot and cook until soft, about 2 minutes. Add the garlic and cook 2 more minutes. Add the sausage, cook 2 more minutes. Add the rice and stir well, cooking another 2 minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire, 1 teaspoon of the Blackening Spice, Tabasco, bay leaves and thyme. Stir to combine. Return the chicken quarters to the pan and nestle the pieces into the rice mixture.
Cover the pot and bake until the chicken and rice are tender, about 40 minutes.

Toss the shrimp with the remaining Blackening Spice. Remove the jambalaya from the oven and add the shrimp to the top of the pot, gently pressing the shrimp into the rice. Cover the pot and let stand for five minutes, undisturbed. The shrimp will be cooked through from the steam in the pot.

Baked Swai (Catfish) Tacos

This is a super easy (and healthy) way to make fish tacos for dinner.  We included a scoop of crunchy Chipotle Slaw and a few delicious slices of avocado to create a taco that tastes fresh and light.  A squeeze of lime on top is a perfect final touch.

The Swai fillets can be purchased individually frozen, and are a real bargain at around $3 - $4 per pound.  Allow 1 fillet per person, or 2 tacos each.  This is a twist on Catfish Tacos that are pan-fried. 


1 cup Panko Crumbs
1 cup  Yellow Cornmeal
1 1/2 tsp  Old Bay Seasoning
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
5  Swai Fillets
3  Large Eggs
10  Flour Soft Taco Shells
Fresh Lime Wedges
Sliced Avocado


Heat oven to 400 degrees. Line a cookie sheet with Reynolds Wrap Non-Stick Foil and set aside.

Split each of the 5 fillets down the center to create 10 narrow fillets. Place fillets on a paper towel and set aside.

In a shallow bowl, combine panko crumbs, cornmeal, old bay, salt and pepper.  In a second bowl scramble the eggs. 

Next, start your assembly line. Dip each fillet in the egg mixture, then the crumb mixture and place on the foil lined pan.  When all fillets are coated, use an olive oil spray to lightly coat each piece of fish.  This will give the fish a lightly crunchy texture when it is cooked. 

Bake fillets about 15 minutes or until the fillets flake when tested with a fork.

To serve, place one fillet on a flour tortilla shell, top with a few spoons of Chipotle Cole Slaw, a few slices of avocado and a squeeze of fresh lime juice. Enjoy!

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Disclaimer:  This sponsorship is brought to you by Avocados From Mexico who I have participated with for this promotion.  However, monies received will never influence the topic, content or post.  Thoughts and opinions are always 100% honest and my own.

Spicy Swai Po' Boy Sandwich

Here is another tasty way to use Swai Fish Filets in a spicy Po'Boy-Style sandwich.  Swai has become a favorite at seafood markets because it is so reasonably priced and has a mild sweet flavor similar to regular catfish.

The sauce used on the fish is quite versatile and can be used on shrimp or even chicken for a delicious zingy flavor.  As a finishing touch, a squeeze of fresh lime or lemon tops this sandwich off nicely.

1 lb  Swai Fillets, cut into 1-inch to 1 1/2-inch pieces
2  Cloves Garlic, minced
3 TB  Olive Oil
1 - 2 tsp  Sriracha (to taste)
1 tsp  Balsamic Vinegar
1 TB  Fresh Finely Chopped Basil
1 tsp  Paprika
1/4 tsp  Kosher Salt
1/2 tsp  Black Pepper
Leaf Lettuce
Hoagie Rolls, Sliced lengthwise and hollowed out in the center

In a medium glass bowl, toss all ingredients until fish is evenly coated.  Let marinate for 20-30 minutes at room temperature.

Heat a large skillet over medium-high heat until hot.  Carefully pour the marinated fish mixture into the hot skillet.  Arrange fish into a single layer and let saute about 3 minutes before turning and cook 2-3 minutes longer.  Remove skillet from heat and prepare sandwiches immediately by placing a piece of leaf lettuce on a hoagie roll and then filling the center with the fish.  Enjoy!!

Pork Chops with Dijon-Cream Sauce

Nothing tastes better than a perfectly cooked pork chop, especially if you top it with a delicate and creamy Dijon cream sauce.  The chops are quickly seared in a skillet to seal in the juices then cooking is finished in the oven.  Not a lot for prep goes into this recipe and with just a handful of ingredients it's perfect for a weeknight dinner.

6 (3/4-inch-thick) Pork Chops
1 tsp Salt
1/2 tsp Black Pepper
2 TB  Canola Oil
1  Large Shallot, finely minced
3 TB  Unsalted Butter
3/4 cup  Chicken Broth
1/4 cup  Country-Style Dijon Mustard
2 TB Heavy Cream
3 tsp  Fresh Lemon Juice

Put oven rack in middle position and preheat oven to 350°F.

Heat a large skillet over medium-high heat. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total.  (This will sear the outside of the chops giving them a nice golden brown edge, but not cook them thru to the center.)  Transfer chops to a shallow baking pan, reserving skillet.  Bake chops, uncovered, until cooked through, about 8 minutes. Let stand, loosely covered with foil, 5 minutes.

Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any of the tasty browned bits, for about 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes. Pour sauce over chops and serve with mashed potatoes and steamed spinach.

Orange Sweet Potato Cookies

We are still having so much fun creating recipes with sweet potatoes and this cookie is one of my favorites so far. These cookies get a double dose of orange.  The orange zest added a bright burst of flavor and was accented even more because the leftover Mashed Sweet Potatoes we used had a touch of orange juice in them.  (See the link above to prepare sweet potatoes with orange juice.)  These were so simple to make and it's a great way to use up leftovers.  Enjoy!

1/2 cup  Butter, softened
1/2 cup  Crisco Shortening
1/2 cup  Sugar
1/2 cup  Packed Brown Sugar
1/2 tsp  Baking Powder
1/4 tsp  Baking Soda
1 cup  Cooked Mashed Sweet Potatoes (leftovers work great)
1  Large Egg
1 tsp  Finely Minced Orange Peel
1/4 tsp  Ground Cinnamon
2 cups  Flour

Preheat oven to 350 degrees.  Beat butter, shortening and sugars together until smooth.  Add all remaining ingredients and stir to fully combine.

Drop by rounded tablespoons onto ungreased cookie sheets and bake for 10 - 12 minutes until cookies are firm and no longer moist on top.  Makes about 30 cookies.

Sausage and Cheese Dip

The Super Bowl is just 9 days away!!  Today we have for you an easy snack to serve in a crock pot when you have guests over for the big football game. With just 3 ingredients, this is a hearty snack that everyone will love.  Just set the crock pot on the lowest setting and stir occasionally.  Any leftovers can be reheated the next day and added to the top of scrambled eggs for a delicious and quick breakfast.


2 lb loaf Velveeta
1 lb Hot or Mild Sausage
1 can Rotel Diced Tomatoes with Green Chilies (Regular or Spicy)

In a large skillet, brown and crumble sausage. Drain sausage on paper towels. Cut cheese into cubes and put in crock pot with the can of tomatoes and crumbled sausage. Turn crock-pot on low and stir occasionally until cheese is melted. Serve with tortilla chips.

Beer Battered Swai Po' Boy Sandwich

For this yummy sandwich creation we used Swai Fillets, which are a variety of catfish, to put a little twist on the classic Po' Boy sandwich.  Using Sam Adams as the base for a simple tempura-style batter, the fillets were quick fried and the result was a light, sweet breading that only needed a little guacamole and a squeeze of lime as a finishing touch. 

To quickly fry the fish I used my electric wok.  The wok is very handy for cooking tempura-battered foods because it keeps the temperature of the oil steady, which in turn cooks the foods to a nice golden color.  This same batter works great on zucchini, eggplant or to make onion rings and is also delicious on chicken strips, scallops or butterflied shrimp (leave the tails on the shrimp and it makes them easy to eat and they will look beautiful!)

2 lbs  Swai Fillets, cut into 1-1/2 to 2-inch pieces
2 cups  Flour
2 tsp  Salt
1/2 tsp  Black Pepper
4  Egg Yolks
2 TB  Butter, melted
1 bottle  Sam Adams Beer (1-1/2 cups)
Canola Oil for Frying
French Bread or Hoagie Rolls

In a medium bowl whisk together the flour, salt and pepper. 

In another bowl blend the egg yolks and melted butter.  Slowly whisk the beer into the egg/butter mixture, then add this mixture to the dry ingredients.  Cover batter with plastic wrap and let rest for about 30 minutes.  (The batter can stand at room temperature for up to 2 hours, if needed.)

Using a wok or heavy-based pot, such as a dutch oven, heat about 2 inches of oil to 375 degrees.

Pat the fish fillets with a paper towel to make sure the fish is dry.  Dip the fish into the batter one piece at a time then carefully place them into the oil.  Cook 4 to 6 pieces per batch, for about 5 minutes, turning several times until the fish is golden.  Place cooked fish on paper towels to drain.

Working in batches, keep the fish warm while the remaining fish is cooking, adding more oil to the pan if  needed.  The fish will cook very quickly so be sure not to overcook or the coating will be soggy.

To prepare sandwiches, slice hoagie rolls horizontally but without cutting all the way thru.  Scoop out  about half of the bread from the rolls, line with leaf lettuce then add the pieces of Swai.  Top with Spicy Guacamole or a squeeze of lemon or lime and serve.  Enjoy!

Macadamia Nut Crusted Chicken Breast

Macadamia nuts are very nutritional little powerhouses.  Containing the highest amount of beneficial monounsaturated fat of any type of nut, studies have shown that including macadamia nuts in your diet may help lower your cholesterol levels.  But, what's really important is that they taste great!

I've been meaning to try this recipe for so long and I'm glad I finally got around to making this for dinner.  We love to create new dishes with Macadamia Nuts including Macadamia White Chocolate Chip Cookies and Baked Banana Cheesecake, but this was the first time I've tried using them as part of an entree, and we were very impressed with the results.

This meal was quick to prepare because the chicken breasts are sliced horizontally, to produce thin fillets.  Be sure to chill the breaded chicken for about 30 minutes before cooking as this step will ensure the breading stays on the chicken.


1/2 cup  Soy Sauce
1 1/2 TB  Brown Sugar
1 TB  Cooking Sherry
2 TB  Olive Oil
2 tsp  Fresh Minced Garlic
1 tsp  Fresh Minced Ginger
4  Chicken Breasts, (about 2 lbs) boneless & skinless,
     cut in half crosswise so you have 8 thin fillets
1 cup  Finely Chopped Roasted Macadamia Nuts
1 cup  Panko Crumbs
1 cup  Flour
3  Large Eggs, beaten
2 TB  Canola Oil
1 TB  Butter

For this recipe you will need a large gallon-sized ziploc bag to marinate the chicken.  To the ziploc bag, add the soy sauce, brown sugar, sherry, olive oil, garlic and ginger.  Next add the chicken breasts, zip the bag closed and turn over several times to fully coat the chicken.  Let marinate for 1 to 2 hours in the refrigerator.

In a medium bowl combine the macadamia nuts and bread crumbs, and in a separate bowl beat the 3 eggs.

Start your assembly line and bread the chicken breasts, first in the flour, next in the eggs then finally in the nut-crumb mixture.  Be sure to press the nut-crumb mixture firmly onto the chicken so the breading sticks.  Place the fillets on a cookie sheet and chill in the refrigerator for 30 minutes.  (This will help the crumb mixture to adhere to the chicken.)

In a large heavy skillet, heat oil and butter over medium heat.  Add chicken fillets, cover and saute for about 5 minutes without turning, until fillets are golden brown.  Gently turn the fillets over and cook 4 -5 minutes longer or just until the chicken juices run clear.  (Test the thickest piece of chicken at this point to check for doneness.

Serve with Mashed Sweet Potatoes and Garlic Butter Green Beans, and honey mustard to dip the chicken into if desired.