Dedication: I dedicate this cookbook to the memory of my Mother Josephine and Grandma Mary
Credits: Thank you to my daughter Josephine Armour, and my sisters Pat Volk, Deborah Gayton, and Audrey Vasquez for their advisement and contributions to this cookbook. My experience as a Restaurateur and Advertising Compositor for a local Newspaper, “From Your Pantry to the Table Cookbook� was Designed by: Riella Vasquez-Rich
1
Wesley and I married in 1998 and moved to Kalona, Iowa where we opened The 5th Street Outdoor Café and then two years later The Fireside Grill Restaurant. We loved our Outdoor Café where we served paninis, tacos, burritos gyros, burgers, and smoothies out of our food trailer parked in the courtyard of a friend’s downtown boutique. In the courtyard we built a stage wired up with a sound system for weekend music from local artists. We soon realized we needed a larger place to serve our community, when a space became available after a fire in our downtown’s 125 year old General Store. So, the remodel began. Wes worked for a company that built commercial buildings, including restaurants, and had all the experience we needed to do the project. The Restaurant turned out to be a beautiful upscale venue serving steaks, seafood, pasta, and much more. We added a stage for entertainment on weekends and enjoyed hosting many weddings and parties. The whole experience was wonderful and best of all the community gave us their complete support. I fulfilled my dream owning my own restaurant just like my Grandma Mary did almost all of my young life. Wes and I retired in 2013 and moved to Fairhope Alabama were we reside today. We met wonderful people here and found our forever home and best of all, Great Friends. Being retired I keep busy but there was one more thing I always wanted to do. That is to create a cookbook for my family, friends, children and grandchildren. I hope you enjoy! —Riella Vasquez-Rich -
2
Table of Contents Dedication and Credits Our Short Story - Index Notes - My Inspiration and Credits Danger Zone - Measurements Is It Done Yet? - Tangy Pork Chops Chicken Wonton Salad Drunken Beans (Beans Borracho) Meatloaf with a Tangy Tomato Gravy Grandma’s Homemade Sweet Tamales Riella’s Spanish Seafood Paella Chicken and Mole Apple Pie Queso Fresco Enchiladas Penne in Vodka Sauce Chicken Tortilla Soup Baked Mac & Cheese Beef Stew Red Hat Lady Burger - Lobster Roll Dutch Baby Pancake Cream of Tomato Soup - Leftover Turkey Tacos Meatballs Spanish Rice with Shrimp - Lobster Tail Feast Chicken Parmesan Maples Glaze Salmon w/Roasted Veggies Chicken Marsala Chili & Corn bead Riella’s Salsa Caldo de Res (Mexican Beef Soup) Cioppino (Italian Seafood Stew) Apple Empanada Hush Puppies Cinnamon Rolls Puff Pastry Chicken Pot Pies Shrimp Alfredo Slow Cooker Peach Cobbler Bundt-iful Breakfast Bake Berry French Toast Bake Beef Stir Fry Biscuit Pizza Ceviche Birthday Cake Shrimp TOM KHA (THAI COCONUT SOUP) Chicken Fricassee Shrimp Casserole Fry Chicken Spare Ribs in Red Chile Sauce Dog Treats Gelato (Italian Ice Cream) Monster Cookies
1 2-3 4-5 6-7 8-9 10-11 12-13 14-15 16-17 18-19 20-21 22-23 24-25 26-27 28-29 30-31 32-33 34-35 36-37 38-39 40-41 42-43 44-45 46-47 48-49 50-51 52-53 54-55 56-57 58-59 60-61 62-63 64-65 66-67 68-69 70-71 72-73 74-75 76-77 78-79 80-81 82-83 84-85 86-87 88-89 90-91 92-93 94-95 96-97
3
Notes:
Note: This page is for you to put your own spin on the recipes. Use your imagination and go for it!
4
My Inspiration for: From your Pantry to the Table Who Says You Have To Cook From Scratch To Be A Great Cook.
I'm the type of cook that loves to use ingredients that is already prepared and jarred or canned from the grocery store and ready in your pantry or freezer. In my pantry and freezer you will find sauces, spices, canned foods and frozen items that I love to use to create dishes with my own spin on it. Pantry to Table Cookbook will showcase some dishes that are quick and easy to prepare. With a little imagination and straight from your pantry you can create your own spin on meals for your family. My Mother was the fastest cook you could ever meet. She can prepare a meal for our family of 11 (8 children, Mom, Dad, and Grandma Mary) in 20 minutes, and I'm not talking meals just straight out of a can. She can “doctor up� a can of anything and you thought it was cooking for 3 hours. Dinner was on the table with 8 hungry children sitting around it waiting for Dad to come home from work so we can eat. My memory of meal times with my family is so precious to me. I thank my Mom Josephine and my Grandma Mary for the lessons I learned growing up in our large family. I always wanted to have my own business just like my parents and Grandmother, but not until I married my husband Wes who encouraged and had faith in me did I have the confidence and support to make my dreams come true,
5
6
Measurement Cheat Sheet
7
Is it
DONE yet ? RARE
MEDIUM RARE MEDIUM
MEDIUM WELL WELL DONE
8
TASTY TANGY MOIST PORK CHOPS
Heat a skillet with 1-Tbs. vegetable oil and 2 pads of butter and a sprig of rosemary. Add 3-4 pork chops and brown on both side. Add 1-Tbs. vinegar, salt, black pepper and garlic powder. Lower temp to simmer and cover until cooked through . ( about 20 min) 9
Auntie Patsy’s Chicken Wonton Salad
10 12
Chicken Wonton Salad Recipe
Ingredients:
2-3 marinated skinless chicken breasts, shredded Green onions, minced Head of iceberg lettuce, torn Sesame seeds, pan toasted I package wonton skins, cut in strips & fried
Marinade:
Teriyaki Marinade Sauce 1/3 cup sugar 1/2 cup soy sauce 1 Tbsp. ginger Combine above ingredients and bring to a boil, let cool add 1/4 cup Sake’ (Japanese rice wine). Place chicken breast in the teriyaki marinade sauce for 4 or more hours. Then place in baking dish. Bake 350° F for 35-40 min, let chicken cool then shred chicken and add more teriyaki marinade sauce for more flavor.
Dressing:
1/4 cup sugar 1/4 cup salad oil 1/4 cup vinegar 1 tsp salt Fresh black pepper
11
DRUNKEN BEANS (Beans BORRACHOS) Pinto Beans simmered in dark beer, bacon, cilantro, and onion! OMG Nothing Better. (lighter beer is okay too)
12
Beans BORRACHOS Recipe
Ingredients:
3/4 lb. Bacon (chopped small) 1 Large Yellow Onion (diced) 1/2 Green Bell Pepper (diced) 1 Red Bell Pepper (diced) 5 Garlic Cloves (minced) (1) 8 oz can Rotel 1 Tbsp Cumin 1 tsp Oregano 2 tsp Kosher Salt (1) 12 oz Beer 3 1/2 cups Chicken Broth 2 Bay Leaves 1 Bundle of Cilantro chopped 2 Cans of prepared pinto beans
To Finish:
Cilantro Leaves (chopped) Reserved Cooked Bacon Mexican Cheese Avocado Slice of Lime
Instructions:
Cook bacon, stirring until just turning crisp. Remove from pan and set aside. Keep all bacon fat. Add the onion to the bacon fat and stir. Cook until it starts to turn translucent, scraping the bottom of the pan. Add the green pepper, red pepper, and can of Rotel. Stir well. Add the garlic and cook, stirring frequently, for 1 minute. Add cumin, oregano, and salt. Stir well. Add the beer, broth, bay leaves, cilantro, and the beans, stir well. Add 3/4 of the cooked bacon back in, reserving 1/4 of it for garnishing. Discard the bay leaves and stir in the 1/2 cup chopped cilantro leaves. Taste and adjust salt, if necessary. Garnish as desired and serve. Drunken Beans are great over rice or corn bread! If you can add Chicharron (Pork Rinds) this will enhance the flavor and take the beans to a higher level.
13
14
Meatloaf Recipe
Ingredients:
2 tablespoons olive oil 2 pounds ground beef 1 medium red or yellow onion, roughly chopped 1/4 red bell pepper, chopped 1 medium carrot, chopped 1 stalk celery, chopped 1 tablespoon garlic power 1 tablespoon Worcestershire sauce 1 tablespoon BBQ sauce 2 large eggs 1 cup breadcrumbs 1/4 cup fresh parsley, minced 2 teaspoons salt For the BBQ Glaze: 1/2 cup BBQ sauce & 1/2 cup Catsup. 1 tablespoon brown sugar 1 tablespoon honey 1 tablespoon Worcestershire sauce
Preheat oven to 350°F.
Cook the vegetables: Add chopped onion, carrot, celery, red pepper, and garlic to a food processor/blender and pulse until minced. Transfer the veggies to a large skillet with olive oil. Cook over medium heat for 5 to 6 minutes until veggies are soft and most of the liquid has cooked out of them. Let veggies cool before combining with meatloaf ingredients. Add the cooked vegetables to a large bowl with all the other meatloaf ingredients and mix well with your hands. Then press the mixture in a 9x5 loaf pan. Bake the meatloaf at 350°F for 45 minutes, or until the internal temperature of the meatloaf reaches 160°F. Make the glaze while the meatloaf bakes: Add glaze ingredients to a small bowl and mix together. Pour glaze on top of meatloaf and bake for an additional 20 minutes.
15
Grandma Mary’s Homemade Sweet Tamales
16
Sweet Tamales Recipe Ingredients:
1 1/2 cup of Masa Harina 1/2 cup of unsalted butter at room temperature 6 Tbs. sugar 1/4 tsp. baking powder Add raisins, drained shredded pineapple, or sweetened coconut. 1 1/2 cup warm cinnamon and clove water (use Mexican cinnamon sticks) 6 drops of red food coloring (optional) 1.5 Tbs. lard or shortening 12 large Corn Husks soaked in Hot water.
Raisin, Coconut, or Pineapple
Instructions:
Bring water with cinnamon stick, and cloves to a boil; remove from heat, cover, and let steep for 1 hour. Place butter and sugar in a medium size bowl and, with the help of a mixer, beat for a couple of minutes until it has a creamy texture. About 2 minutes. In a larger bowl, mix Masa Harina, baking powder and raisins, sweetened coconut, or canned drained crushed pineapple. Stir well and then add the warm cinnamon water little by little. While mixing the dry ingredients with the water, add the drops of food coloring. Mix well to have a uniform color. This step is optional. Once you’ve incorporated the food coloring into the dough, it will look slightly pink. Now add the butter and sugar mixture. Beat the dough with your hands or a wooden spoon, as the dough is somehow too heavy to work with your mixer unless you have a heavy duty stand mixer like Kitchen Aid. The dough will be ready when it looks fluffy and creamy soft. If your dough seems too dry, add a little more cinnamon water. The consistency has to be soft and fluffy. Drain the corn husks from the soaking water. Place about 1/3 cup of the dough over the corn husk and wrap the tamale. Keep assembling the rest of the tamales. Place the tamales standing up in your steam pot or roasting pan, add about an inch of hot water, cover with extra corn husks, aluminum foil and then cover with the lid. Cook for 1 to 1 1/2 hours at medium heat. Add more hot water if needed. to avoid burning the tamales. NOTE: When the tamales are out of the pot and set aside to cool, the masa will set-up (firm-up) and will be ready to eat.
One of my fondest memories growing up was when my cousin John came to visit Grandma and the three of us would make sweet tamales. I don’t remember her ever making meat tamales, I suspected that was because sweet tamales was John’s favorite. I always said John was her favorite.
17
Riella’s Spanish Seafood Paella
18
Paella-a-la-Riella Recipe Ingredients:
½ cup onion, diced 2 cloves garlic, minced ½ green bell pepper, diced ½ cup olive oil ½ red bell pepper, diced ¼ pound calamari rings (optional) 1 pound shrimp - peeled and deveined 1 teaspoon salt 1 teaspoon paprika 2 teaspoons saffron threads 1 (14 ounce) can crushed tomatoes
½ cup peas 3 cups long grain rice 6 cups chicken broth 1lb jumbo shrimp or prawns (21-25 per lb.) 12-15 mussels (fresh or frozen) 6 large sea scallops Note: Or use 1 bag of frozen mixed seafood.
Directions:
In a large skillet or Paella pan stir in onion and garlic with 1/4 cup olive oil, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and shrimp; cook for 2 minutes more. Stir in salt, saffron, tomatoes, peas, rice, and chicken broth until well combined and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick. Decoratively nestle jumbo shrimp and mussels into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, cover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges and cilantro to serve. Note: you can also cook all seafood separately in garlic butter then arrange them on top of rice before covering and simmering for about 15 minutes. Be very carful the rice doesn't burn.
When we moved to Alabama and could get “Fresh Gulf Shrimp and Seafood” anytime of the year, Paella became my new signature dish for the Holidays. I thought this dish was so easy to make because its basically my Grandma Mary’s Puerto Rican Rice recipe with Shrimp and Shellfish.
19
Auntie Debbie’s Chicken & Mole
20
Chicken & Mole Recipe
Ingredients: 4-5 chicken thighs or small breasts 1 tsp Salt 1/4 tsp freshly ground black pepper 1/4 tsp Ground Comino (Cumin) 1/2 jar Dona Maria mole 2 tbsp of blended Chile Ancho 3 cloves garlic minced or 1/2 tbsp garlic powder Chicken broth 1/4 disk of Abuelita Mexican Chocolate 1 tbsp of peanut butter 1/2 tbsp Chopped Cilantro
Directions:
Chile Ancho...boil the dried Chili Ancho until soften, remove from pan and remove stems and seeds. Place into a blender until smooth. Boil chicken in water, salt, cumin, garlic, cilantro and pepper for 20-30 minutes, reserving the chicken broth. Remove chicken and set aside to cool for shredding. In a large skillet, add Dona Maria mole paste and 1/3 cup chicken broth. Consistently stirring until combined. Then add peanut butter, Abuelita Mexican Chocolate and another 1/3 cup chicken broth until well combined. Keep stirring and add more chicken broth until the consistency of the mole is at your liking. Pull chicken off the bone, remove skin and add to mole sauce. Add more chicken broth if needed and simmer. Only after tasting the Mole add a pinch of garlic powder, salt and black pepper to taste. Note: The longer the chicken sits in the Mole Sauce the better the flavor.
21
Apple Pie
22
Apple Pie Recipe
Ingredients: 1 pk for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced
Instructions: Preheat oven to 425°F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F.. Continue baking for 35 to 45 minutes.
23
Mom’s
QUESO FRESCO ENCHILADAS
24
Cheese Enchilada Recipe
Ingredients:
1 16oz. can Enchilada Sauce 1 tsp. Garlic powder 1 tsp. Chili powder 8-10 Corn Tortillas 2 1/2 cups Queso Fresco, crumbled (10 ounces) Chopped onion Vegetable Oil, for frying
For the Toppings: Fresh Cilantro Crumbled Queso Fresco Shredded Lettuce Fresh slices tomatoes
Directions:
Warm the enchilada sauce in a small saucepan over low heat. In a small frying pan, add oil to coat bottom of pan and warm over high heat until hot, about 2-3 minutes. Using tongs, dip 1 tortilla in oil for 5 seconds, flip tortilla over and heat for another 5 seconds. Remove from oil and drain well on paper towels. (do not stack the oily tortillas to avoid them from sticking) One by one, dip tortillas in enchilada sauce, making sure both sides are well coated. Place about 1/4 cup of crumbled cheese and chopped onions in center of tortilla and roll up like a taquito. Repeat with remaining tortillas and serve immediately with more cheese, and chopped cilantro on top. Add shredded lettuce and sliced tomatoes on top of a plate of 2 or 3 enchiladas as well.
My Mom was very careful with her food budget yet meals were imaginative and plentiful. She would walk to the supermarket once a week pushing her cart behind her and buy inexpensive bulk size food items. This meal would cost pennies to make.
25
Penne in
Vodka Sauce
26
Penne in Vodka Sauce Recipe Ingredients:
• • • • • • • •
1 jar of your favorite marinara sauce. 2 tbsp. extra-virgin olive oil 1/2 stick butter small yellow onion, minced 2 cloves garlic, minced 1/4-1/2 tsp. red pepper flakes 1/4-1/3 cup vodka 1/2 cup heavy cream
Instructions:
In a large saucepan, warm olive oil over mediumhigh heat until it shimmers. Add onion and cook stirring occasionally, for 2-3 minutes, just until the onions begin to soften. Add garlic and red pepper flakes and cook for an additional 30-60 seconds. Stir in the marinara sauce, followed quickly by the vodka. Reduce heat to medium and simmer briskly for 8-10 minutes, until slightly thickened and the alcohol flavor is cooked off. Stir frequently and reduce heat if the simmering becomes too vigorous. Stir in the cream and cook about 1 minute, just until heated through. (Don’t cook the cream too long or the sauce will separate). Garnish with chopped basil and parmesan cheese.
This dish was a popular menu item in my restaurant but became controversial among the Amish customers we served. I hired a sweet Amish girl to work as a server and one day she came to me to tell me she can’t take orders for Penne “Vodka” sauce because it goes against her religious beliefs. I explained to her the alcohol evaporates while the food is cooking, and only the flavor remains.
27
Chicken Tortilla Soup
28
Chicken Tortilla Soup Recipe Ingredients:
One can black beans drained One small can enchilada sauce One can Rotel chili & tomato One cup chopped seasoned onion One can or frozen sweet corn 3 cups chicken broth 1 tsp chili powder 1 lime Frozen Grilled & Ready Chicken breast strips or shredded rotisserie chicken Corn tortillas
Directions:
Deep Fry corn tortilla strips until crispy and golden brown and set aside. Package of Grilled & Ready Chicken breast strips cut into desired size. Juice from one lime, one Tbsp Goya Adobo seasoning, and 3 cup of chicken stock. In a pot add all the ingredients and bring to a slight boil then lower heat and simmer for 20min. Garnish bowl of soup with chopped cilantro, chopped green onion, handful of fried tortilla strips, sour cream, avocado slice and a wedge of lime.
29
Baked Mac & Cheese
30
Mac & Cheese Recipe Ingredients:
1/2 cup butter 1/2 cup all purpose flour 1 cups whole milk 2 cups half and half 4 cups shredded sharp cheddar cheese - divided
1/2 cup mayo 1/2 cup softened cream cheese 1/2 tsp. black pepper 1 tsp salt 12oz. dried elbow pasta
Directions:
Preheat oven to 350°F and set aside a grease baking dish. Bring a large pot of salted water and 1Tbs olive oil to a boil. When boiling, add dried pasta and cook until al dente. Drain pasta and drizzle with a little olive oil and set aside. Melt butter in a large saucepan over med heat. Sprinkle in flour and whisk to make a Roux whisking often. Slowly pour in about 2 cups or so of the milk or half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk or half and half, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. Remove from the heat and stir in cheese (saving 1/2 cup for topping the baking dish), mayo, and cream cheese and stir until completely melted and smooth. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour the pasta mixture into a buttered baking dish. Sprinkle the top with 1/2 cups of cheese, See toppings, and bake for 15 minutes, until cheese is bubbly and lightly golden brown. Toppings: (Optional) In a mixing bowl finely crush 10-12 Ritz crackers and add melted butter to make a crumbly topping to the Mac and Cheese before baking. Yummy!
31
BEEF STEW
32
Beef Stew Recipe Ingredients:
Stew Meat – 1lb Chuck steak or round steak is inexpensive and great to use for stew meat. Potatoes – Russet potatoes or Yukon Gold potatoes hold their shape and soak up all of that delicious broth! Carrots – Peel and cut the carrots into 1 inch pieces. Onions – Yellow onions or Spanish onions give the best flavor to the soup. Garlic –1 teaspoon garlic powder. Beef bouillon paste – to make the beef broth. Herbs –1/2 teaspoon of dried rosemary and thyme 1/2 cup red wine with tsp. sugar or use 12oz Root Beer 2 teaspoons flour 1 Tbl garlic powder Salt and pepper to taste.
Directions:
In a pot brown stew meat in a little oil. Add water to cover meat and simmer until meat is tender about 1&1/2 hrs. Mix Tbsp beef billion paste in a mixing bowl with 1 cup water and add 1/2 cup of red wine and sugar. Add 2 teaspoon flour, mix until combined like gravy. Pour gravy into the stew meat then add all the vegetables, garlic powder, diced onion, and slow cook for additional 1&1/2 hour. Reminder: you can substitute wine with Root Beer.
33
THE FIRESIDE GRILL
34
Lobster Roll Ingredients:
2 cups lobster meat 1 celery stalk, finely chopped 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh chives 2–3 tablespoons mayonnaise Freshly ground black pepper 6 New England–style split-top hot dog buns 2 tablespoons unsalted butter, room temperature Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired. Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden about 2 minutes per side; fill with lobster mixture.
35
DUTCH BABY PANCAKE
36
Dutch Baby Pancake Recipe Ingredients:
1/2 cup all-purpose flour 1/2 cup whole or 2% milk 2 large eggs 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon fine salt 2 tablespoons unsalted butter
Directions:
Place the flour, milk, eggs, sugar, vanilla, and salt in a blender. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidly. Leave the batter in the blender and set aside for 25 minutes to rest the batter and absorb the liquid. Meanwhile, place your skillet on a middle rack to warm along with the oven. Heat the oven to 450°F. Carefully remove the hot skillet from the oven and add the butter. Swirl the pan to melt the butter and coat the bottom and sides of the pan. Do this as quickly as possible. Pour the batter on top of the butter evenly. Place the skillet in the oven and bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides andedges,15 to 20 minutes. Dust with powdered sugar. Cut squeeze a wedge of lemon and serve with fruit or your favorite syrup. Syrup: squeeze fresh lemon juice to powder sugar and make a simple delicious lemon syrup that pairs great with blueberries.
37
EASY-PEASY
38
LEFTOVER TURKEY TACOS A TRADITION IN MY FAMILY FOR MANY YEARS So, Here’s How To Do This Soft, pliable corn tortillas, warm seasoned turkey meat and hot oil. Put a small spoonful of meat in the center of a tortilla. Fold it in half, grab it with tongs and lower it into the oil. Hold it closed for a few seconds while submerged in oil, to be sure it holds it’s shape. Repeat with as many tacos as you can fit in your skillet. I can do 3 at a time in my 3 inch deep, 12 inch diameter skillet. Flip them halfway through. When they’re nice and crispy on both sides, place on a paper towel neatly folded up, drain the grease from each taco. Place in a paper towel lined plate to continue draining. Get your next batch started. While the second batch is cooking, stuff some shredded cheese into the first batch. The tacos should still be hot enough to melt the cheese but not so hot that you’ll burn your fingerprints. Keep going until you’ve used up the entire pound of meat. You’ll get about 15-20 tacos. Serve with shredded lettuce, sour cream, guacamole, and salsa or hot sauce.
39
MEATBALLS
IN YOUR FAVORITE SAUCES LIKE: MARINARA, TERIYAKI, SWEET-N-SOUR HONEY GARLIC, & BBQ MAKE-A-LOT & FREEZE-A-BATCH
40
Meatballs Recipe
Combine in mixing bowl • • • • • •
1/2 pound ground beef 1/2 pound ground pork 1/2 cup breadcrumbs 1/4 cup onion diced 1/2 teaspoon garlic powder 1 teaspoon Italian seasoning 1 egg 1/4 cup parsley chopped 1/4 cup parmesan cheese Salt and pepper to taste
Pinch-off a tablespoon amount and roll into a ball. Pan fry or bake until brown (400f for 18-20 min) Add meatballs to your favorite sauce and refrigerate 2-4 hrs. or freeze meatballs in batches for different dishes.
41
SPANISH RICE with Shrimp & Lobster Tail Feast
42
Rice, Shrimp, Lobster Feast Recipe Ingredients for Puerto Rican Rice: 3 cups long grain white rice 1/2 cup olive oil 6 cups chicken broth 1/2 cup onion, diced 2 cloves garlic, chopped/minced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/2 cup green salad olives
1 can Pigeon Peas (Gandules) 1 teaspoon salt 1 teaspoon paprika 1 Tbs Adobo seasoning 1 (14 ounce) can diced tomatoes 1 lb. Jumbo shrimp or Prawns Chopped cilantro to garnish
In a large sauté pan with 1/2 cup olive oil, cook onions, peppers, and garlic until softened. Add rice and cook until rice is coated with oil and turns whiter in color (just before turning brown.) stirring well with peppers and onions. Add 6 cups of chicken broth, all the seasonings, can of diced tomatoes with juice, olives, and Pigeon Peas. Bring to boil then lower heat to a light simmer, cover with a lid for 20mins. About half way through the cooking process quickly turn rice over with a wooden spoon and cover with lid until all the liquid has evaporated and rice is done. In a separated pan melt butter, garlic, olive oil and sauté shrimp until it turns pink in color. Arrange shrimp on top of rice and garnish with cilantro.
Note: To bake, broil, or grill Lobster Tails, watch instruction Internet videos on how to prepare raw thawed lobster tail the proper way before cooking.
When Wes and I first moved to Fairhope Alabama a friend invited us to our first Crawfish Boil. Our friend showed us how to eat a Crawfish. He said and I quote “bite the head and suck out the spicy juices. I said “DO WHAT?”
43
CHICKEN PARMESAN
44
Chicken Parmesan Recipe Ingredients:
4 boneless, skinless chicken breasts, pounded thin 2 cups all-purpose flour, seasoned with salt and pepper 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper 2 cups panko bread crumbs 1 cup vegetable oil 1 jar of your favorite Marinara Sauce 1 pound mozzarella cheese, thinly sliced or shredded 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper Fresh basil or parsley leaves, for garnish
Instructions:
o
Preheat oven to 400 degrees. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge both sides in the breadcrumbs. Oil a large sautĂŠ pans and heat over high heat until almost smoking. Carefully add chicken breasts to the hot pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some marinara sauce, a few slices of the mozzarella, salt and pepper, and a Tablespoon of Parmesan cheese. Bake in the oven until the chicken is cooked through and the cheese is melted, about 10 minutes. Remove from the oven and garnish with basil or parsley leaves.
Serve on top of your favorite pasta or a side of vegetables. 45
Maples Glaze Salmon with Roasted
Carrots and Baby Potatoes
46
Salmon & Vegetables Recipe Ingredients:
4 Salmon Fillets (skin on) 1/2-Cup Maple Syrup 2 tsp Worcestershire Sauce 1 tsp garlic powder 1-tsp onion powder Salt and pepper 1/4 cup Italian Salad Dressing
Directions:o
Preheat oven to 375 degrees. Prepare Glaze by combining Maple Syrup, Worcestershire Sauce, onion and garlic power in a small bowl. Salmon: Heat oil in skillet over medium-high heat. Season salmon on both sides with salt and pepper. Cook salmon (skin up) in hot pan,1 minute then skin down until golden brown. Pour glaze over the top of salmon and continue cooking basting salmon with glaze until salmon is cooked the way you like. (medium or well done)
Vegetables:
In a baking sheet lined with parchment paper, add potatoes and carrots generously coated with olive oil and seasoned with salt, black pepper and Italian Dressing. Bake vegetables in 375-degree oven until cooked through and just turning brown. Approximately 30-45 minutes.
47
Chicken Marsala
Marsala Wine
48
Chicken Marsala Recipe Ingredients:
1-1/2 pounds boneless skinless chicken breasts, pounded 1/4 inch thick or 4 boneless skinless chicken thighs. 1 (8-oz) package pre-sliced portabella or button mushrooms 3 tablespoons all-purpose flour 1 tablespoon olive oil 3 tablespoons butter, divided 3 tablespoons finely chopped shallots, from 1 medium shallot 2 cloves garlic, minced 2/3 cup chicken broth 2/3 cup dry Marsala wine 2/3 cup heavy cream or half n half 2 teaspoons chopped fresh thyme 2 tablespoons chopped fresh Italian parsley Salt and black pepper
Directions:
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a zip lock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt, cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes. (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley and serve.
49
Chili & Corn Bead
50
Chili & Cornbread Recipe Ingredients:
2 pounds lean ground beef 1 onion diced 1 8oz. can Rotel 4 cloves garlic minced 2 ½ tablespoons chili powder 1 teaspoon cumin 1 green bell pepper diced 19 ounces kidney beans canned, & drained 1 can diced tomatoes with juice 1 ½ cups beef broth 1 tsp. brown sugar (optional) salt and pepper to taste
Corn bread: 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter melted
Add oil to a large soup pot and place it over mediumhigh heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the ground beef to the pot break it apart with a wooden spoon. Cook until the beef is browned, stirring occasionally. Add the chili powder, cumin, tomato, garlic powder, salt, pepper, and can of Rotel. Stir until well combined. Add the broth, diced tomatoes (with their juice), drained beans. Stir well and bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Garnish with cheddar cheese
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve. Note: To make homemade buttermilk add 1 tablespoon lemon juice to whole milk enough to = one cup.
51
Riella’s Salsa
52
Riella’s Salsa Recipe Salsa Ingredients:
Canned whole tomatoes – 28oz Fresh cilantro – cilantro adds key flavor, don’t omit this! Jalapeno – this adds a nice kick. I like to use diced pickled jalapeno in a jar. Small yellow onion cut in quarters 1/2 Tbs. Chopped Garlic Juice from 1 or 2 limes to taste 1 Tbs Goya Adobo seasoning A little salt and pepper to taste
Directions:
In a blender add all the ingredients and blend to a desired consistency. (use the chop setting. (you might have to blend in batches) Add salt and pepper to taste. Pour into a bowl and garnish with more cilantro. Try adding chopped fully cooked shrimp for a delicious change. Or add chopped Mangos to this salsa for a summer treat.
One of my favorite Christmas Gifts to give my friends is this homemade salsa. Some with shrimp, some with mangos or peaches.
53
Caldo de Res (Mexican Beef Soup)
54
Caldo de Res Beef Soup Recipe Ingredients: 3 Beef Shanks 3 or4 Carrots cut into chunks Chopped cabbage 1 Potato cut into chunks Jicama or radishes cut into slices (optional) 2 Ears Corn cut into 3rds 2 Pieces White Onion cut into quarters 4 cups Beef Stock Juice of 1 Lime 1Tbs Goya Adobo seasoning 1Tbs garlic powder Salt to taste Black Pepper to taste
Directions: Blanch beef shanks for 2 minutes in salted boiling water (enough water to just covering beef. Add 4 cups beef stock, and onions in the same pot and simmer for 2 hours on low. heat Add in corn, and all remaining vegetables. Cook for another hour on low. heat Garnish with Cilantro and a wedge of lime. Serve with corn tortillas.
55
Cioppino
Italian seafood stew
56
Cioppino Recipe
(Italian Seafood Stew) Ingredients:
3 Tbs olive oil 1 cup seasoned onion mix 4 garlic cloves, rough chopped 2 tsp salt and 1/2 tsp black pepper 1 jar marinara sauce 1 can stewed tomato 1 can Rotel 1 cup white wine 4 cups chicken broth 1 small can white clams 1 jar clam juice 1 bag frozen mussels 1 bag seafood mix (shrimp, calamari, white fish) Chopped parsley or basil
Directions:
Heat the olive oil in large saucepan or pot over medium heat. Add the fennel, onion, garlic, fennel seeds, and red pepper flakes and sautĂŠ for about 5 minutes, until the vegetables are soft. Drain the tomatoes, discarding the juice. Lightly crush the tomatoes with your fingers (careful, juice may splatter from inside the tomato). Add the tomatoes to the pot, along with the clam juice, chicken broth, wine, bay leaves, and thyme, and bring to a simmer. Cook for 5 minutes, then add the fish, shrimp, and mussels. Cook for about 5 minutes, until the fish is firm, the shrimp is pink, and the mussels have opened. Discard any mussels that do not open. Taste and adjust seasoning with salt and black pepper. Discard the bay leaves and serve the soup with the reserved fennel fronds for garnish.
57
Apple Empanada
58
Apple Empanada Recipe INGREDIENTS FOR THE FILLING:
2 tbsp. butter 2 large granny smith apples, peeled and diced into 1/2" pieces 1/4 c. granulated sugar 2 tbsp. packed light brown sugar FOR THE EMPANADAS: 1 tsp. lemon juice All-purpose flour 1/2 tsp. pure vanilla extract 1 package (2 crusts) refrigerated 1/4 tsp. ground cinnamon pie dough Pinch of kosher salt 1 large egg, lightly beaten 2 tsp. cornstarch
Directions:
In a medium saucepan over medium heat, melt butter. Add apples, sugar, brown sugar, lemon juice, vanilla, cinnamon, and salt. Cook, stirring occasionally until apples are soft, about 10 minutes. Add cornstarch and cook, stirring, until thickened, 1 minute more. Transfer to a medium heatproof bowl and let cool to room temperature. Preheat oven to 400° and line two large baking sheets with parchment. On a lightly floured surface, stack pie crusts and roll out to a ¼ -inch thick. Using a small bowl or a 4” round cutter, cut out 8 circles. Re-roll scraps to cut out two additional rounds. Transfer rounds to prepared baking sheets. Add a generous tablespoon of apple mixture to the center of each. Brush egg around edges of each round. Fold pie crusts over apple mixture, then press a fork around edges to seal. Freeze until just firm, about 30 minutes. Brush empanadas with egg wash and sprinkle with sugar. Bake until crust is golden, 20 to 25 minutes.
59
HUSH PUPPIES Fishermen would fry fish in some basic cornmeal mixture and feed it to their dogs to “Hush The Puppies” during fish-fries
Hush Puppy
60
Hush Puppy Recipe Ingredients:
Directions:
61
Cinnamon Rolls
62
Cinnamon Rolls Recipe Ingredients:
All-purpose flour 1 pound purchased prepared pizza dough 4 tablespoons unsalted butter, softened ½ cup packed brown sugar 1 ½ teaspoons ground cinnamon ⅛ teaspoon salt 3 tablespoons whole milk, divided 2 tablespoons cream cheese, at room temperature ½ cup powdered sugar
Directions:
Preheat oven to 350°F. On a lightly floured surface, roll dough to an 8-inch-round pan. Spread butter evenly over dough. In a small bowl, combine brown sugar, cinnamon and salt. Sprinkle mixture evenly over butter; pat gently. Starting on a long side, roll the dough into a tight spiral, tucking it as you go. Pinch to seal. Slice into 8 equal pieces. Arrange cut sides up in a greased 9-inch-round cake pan or baking dish. Press down gently on each roll to flatten slightly. Brush 2 tablespoons of the milk over the tops and sides of rolls. Bake until lightly golden and cooked through, 25 to 30 minutes (190° internal temperature). Cool in pan on a wire rack for 5 minutes.
Whisk cream cheese with remaining 1 tablespoon milk until nearly smooth. Whisk in powdered sugar until smooth and glaze-like. Spread over cinnamon rolls. Serve warm.
63
Puff Pastry Chicken Pot Pies
64
Chicken Pot Pie Recipe Ingredients:
1 large onion , chopped 2 large carrots (3 small). chopped 3 celery ribs , chopped 2 garlic cloves , minced 3 tbsp butter 1 tsp dried thyme 1/3 cup / 85 ml white wine (optional) 1/3 cup flour 1/2 cup grated parmesan 1/2 tsp black pepper 1 cup frozen peas , no need to thaw 2 sheets puff pastry (enough to cover pots, with drape) 1 egg
Directions:
In a large skillet, melt butter until it bubbles and foam. Add in sage and cook until butter starts to brown. Remove sage leaves and discard. Stir in shallots, carrots, red bell peppers, salt and pepper and cook until vegetables are softened. Add in flour and stir to combine. Stir in milk, cream and wine and cook until mixture starts to bubble, whisk for two -three minutes or until sauce starts to thicken. Add in chicken, potatoes and parmesan cheese and stir to combine. Remove pan from heat. Transfer chicken mixture to oven proof bowls. Cut puff pastry into six pieces. Place pastry over the tops of bowls and brush with egg wash then cut slits in the pastry to allow steam to escape. Bake at 400 for 15 minutes or until pastry top is golden brown.
65
Shrimp Alfredo
66
Shrimp Alfredo Recipe
• • • • • • • • • • • •
Ingredients:
Fettuccine pasta Shrimp (I used frozen 31-40 count. You could use smaller or larger. 1/2 stick of Butter 1/3 cup cream cheese (for added texture and tangy taste) Jar Alfredo Sauce (this works well for the base ingredient) Chicken broth (for added flavor) Juice from 1/2 lemon Garlic powder Parmesan cheese Chopped basil
Directions:
Add the butter, cream cheese, chicken broth, and garlic, and one jar of favorite Alfredo Sauce (for a perfect base) to a skillet over medium heat. Cook it for 5 minutes. Stir in the parmesan cheese and let it bubble for about a minute; Add the shrimp and cook for 5-6 minutes; Take pan off heat then stir in lemon juice. Season to taste and toss with the pasta. Add chopped basil to garnish.
67
Slow Cooker Peach Cobbler
68
Peach Cobbler Recipe Ingredients:
16 ounces (1 package) frozen peach slices 1 cup Peach Mango Juice 1 tablespoon cornstarch 1 teaspoon almond extract 1 package (18.25 ounces) yellow cake mix 1 stick butter (4 ounces), cut into pieces 1 teaspoon confectioners' sugar
Directions:
Spray the inside of a 6-quart slow cooker with vegetable cooking spray. Place the peaches into the cooker. Stir the juice, cornstarch and almond extract in a small bowl. Pour into the cooker. Sprinkle the cake mix over the fruit mixture. Dot with the butter. Layer 8 pieces of paper towel across the top of the cooker. Place the cooker cover on top. Cook on LOW for 4 to 5 hours or until the fruit mixture boils and thickens and the topping is cooked though. When ready to serve warm, sprinkle with confectioners sugar or with ice cream.
69
Leftover Easter Ham? Make A Bundt-iful Breakfast Bake
70
Bundt-iful Breakfast Bake Recipe
Ingredients:
1 cup diced Ham 1½ cup tater tots…still frozen 10 whisked eggs 1 can (8) Pillsbury Grands biscuits diced up (raw) 1 ½ cup Cheddar Cheese 1/4 cup milk
Directions:
Mix all ingredients together. Put in greased Bundt Pan. Bake 400 degrees for 40 mins. When done flip onto platter.
71
Berry French Toast
72
Berry French Toast Bake Recipe Ingredients:
4 eggs 1 cup milk 16 oz French bread cut into 1-inch cubes 1 tsp vanilla extract 1 tbsp granulated sugar 3/4 tsp ground cinnamon 5 cups frozen mixed berries
1/2 cup granulated sugar 1 tsp ground cinnamon 1 tbsp cornstarch 1 tbsp granulated sugar
Directions:
Preheat oven to 350F. Spray a 9x13 inch baking dish with cooking spray. set aside. Place bread cubes in a large bowl. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine. Pour berries into prepared baking dish. Spoon bread over the top. Sprinkle the top with 1 tablespoon of sugar. Bake for 35 to 45 minutes or until bubbling and golden brown. Sprinkle with powdered sugar and top with fresh berries, whipped cream, or maple syrup if desired.
73
Beef Stir Fry
“Yoshida Original Gourmet Sauce” is always in my pantry. Nothing better for stir fry! 74
Beef Stir Fry Recipe Ingredients:
1 lb Top sirloin steak thinly sliced 1/2 cup Yoshida Original Gourmet Sauce” or your favorite teriyaki sauce. Salt and Pepper to taste 1 bag of stir fry vegetables (fresh or frozen) 1 medium onion sliced 1 red bell pepper sliced 1/2 lb. mushrooms thin sliced 1 tsp grated ginger (powder is ok) 1 garlic clove minced or pressed (powder is ok) 1/2 Tbsp sesame seeds for garnish 3 Tbsp Oil to Sauté
Directions:
Season the steak with salt and pepper and brown on high heat (medium rare). In a medium bowl, add teriyaki sauce, or “Yoshida Original Gourmet Sauce” .Add the beef, toss to coat and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and cook 2 minute more. Add the mushrooms and cook for 3 to 4 minutes more. Add stir fry vegetables (snow peas, baby corn and bell pepper, broccoli and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
75
Mom’s Biscuit Pizza A.k.a. Pretty Grandma
76
Mom’s Biscuit Pizza Recipe Pepperoni Pizza
1 can (16.3 oz Pillsbury Grands Biscuits™ 1 cup pizza sauce 2 cups shredded mozzarella cheese (8 oz) 1 package (3.5 oz) sliced pepperoni Press each biscuit into 6-7 inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni. Bake at 375°F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly. Sprinkle oregano or Italian seasoning on top.
Margherita pizza.
1 package (8 oz) fresh mozzarella cheese, cut into 1/8-inch slices 1 Roma tomatoes sliced thin 1/4 cup fresh basil leaves Olive oil Follow the directions above leaving off the sliced tomatoes and basil. When pizza is done add the fresh sliced Roma tomatoes and fresh basil. Drizzle good olive oil on top.
Many might ask, why did I put my Mom’s biscuit pizza recipe in this cookbook. When I was a teen growing up in Chicago we hung-out at Gads Hill, our Community Center. My friends and I started a girls club and would have weekly meetings and sock hops. My Mom would at times come and make these mini pizzas for us girls. One more fond memory of her.
77
Ceviche
78
Ceviche Recipe Ingredients:
1 lb. fresh shrimp peeled and deveined 1 8oz. can petite diced tomatoes with chilies (Rotel) 3/4 cup freshly squeezed lime juice (about 5 large limes)) 1/2 cup freshly squeezed lemon juice (about 2 large lemons) 1/3 cup freshly squeezed orange juice (about 1 orange) Handful of chopped cilantro 1 diced cucumber 1 small chopped red onion 2 diced avocado In a large bowl add the shrimp and lime juice. Let stand for15 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add onion, 8oz can of Rotel, and toss with the lemon and orange juice. Cover and refrigerate for an hour. Add the chopped cilantro, diced avocado, cucumber and toss right before serving and salt and pepper to taste. Note: for more spice add chopped jalapeno.
79
Pretty Grandma’s Favorite
Birthday Cake
80
Birthday Cake Recipe
Ingredients: 1 box yellow cake mix 1 (6-ounce) package instant vanilla pudding 1 large can crushed pineapple, drained fresh or frozen strawberries 2 or 3 bananas
Cool Whip Cream
Directions: In a large baking pan, bake a yellow cake mix according to directions. Set aside and let cool completely. In a separate pan make the vanilla pudding and let that cool.
Assembly— layer pudding, sliced banana, sliced strawberries, crushed pineapples, Spread Cool whip evenly over the cake saving some fruit for toppings.
My Mom trained all her grandchildren to call her “Pretty Grandma”. If anyone forgot to say Pretty in front of Grandma she would quickly correct them. She would say, “Now what's my name”? Everyone got this birthday cake from “Pretty Grandma”.
81
SHRIMP TOM KHA (THAI COCONUT SOUP)
82
Shrimp TOM KHA (THAI COCONUT SOUP)
Ingredients:
4 cups chicken broth 1 cup canned straw mushrooms, or any type mushrooms 1/4 onion cut julienne 1 (13.5-ounce) coconut milk 1/4 cup fresh lime juice 1 Heaping TBS Ginger Paste 1 Heaping TBS Lemon Grass Paste 2 TBS fish sauce 1 teaspoon sugar 1/2 teaspoon salt Chopped fresh cilantro Lime wedges, for serving 1 LB peeled and divined Jumbo Shrimp
Direction:
In pot add all the ingredients except shrimp. Stirring constantly then let it cook on very low heat for 30 minutes. Add shrimp and cook until shrimp turns pink in color. Garnish with chopped fresh cilantro, and lime wedge. Note: If you like your Thai food spicy, add a dash of sriracha chili.
83
Chicken Fricassee
84
Chicken Fricassee Recipe
Ingredients:
3 lbs. Chicken pieces 3 teaspoons adobo spice seasoning 2 tablespoons olive oil 3 tablespoons garlic 1 onion 1/2 red bell pepper 1/4 cup chopped cilantro 1 14 oz can diced tomato with juice
2 tablespoons tomato paste 1 cup chicken broth 12 olives stuffed with red peppers 6 petite golden potatoes cut in halves 3 large carrots cut in 1/2 “ pieces salt to taste to taste
Directions:
Combine adobo seasoning, olive oil, and garlic and coat chicken then cover and place it in the refrigerator for at least 30 minutes. Heat a large Dutch oven or another heavy pot with a tablespoon of olive oil. Add the chicken and brown chicken skin side down. When evenly browned on all sides, remove chicken to a plate and set aside. To the hot pot, add another tablespoon of olive oil, the onion, bell pepper, and cilantro. SautÊ until the vegetables are translucent, about 4 minutes. Deglaze the pot, scraping up all the brown bits at the bottom of the pot using chicken broth or chicken stock. Stir in diced tomato and tomato paste. When that’s combined, return chicken to the pot with olives, carrots, and potatoes. Bring the pot to a boil and then reduce heat to simmer and cover. Let it cook for 45 minutes or until chicken is cooked and tender. Finally, keep it simmering (uncovered this time) for 15 minutes so the sauce can get nice and thick.
85
Auntie Audrey’s Shrimp Casserole
86
Shrimp Casserole Recipe Ingredients:
1 can of cream of celery 1 small can of peas or corn Melted American cheese about 7-10 slices 1 Lb. cooked Elbow Macaroni Small jar of Pimentos divided, save some to put on top later. Chicken broth if needed. Med. bag of cook shrimp. Pinch of salt 2 cups Crumbled Potato Chips 1 tsp. of black pepper 1 tsp of garlic powder 1 tsp. of basil
Directions:
In a med sauce pan add cream of celery, can of peas, 7 or 8 slices of American Cheese and stir until cheese melts. Add cooked Elbow Macaroni, Pimentos and Chicken broth if to dry. Add cooked Shrimp. Transfer into a casserole dish. Pre heat oven 350 degrees Cut up some more cheese slices to put on top with the rest of Pimentos that you saved. Cover with aluminum foil or lid and bake for 30 mins. Uncover dish and add crumbled potato chips on top Put back in the oven for 10 mins uncovered until done.
87
Fry Chicken
88
Fry Chicken Recipe Ingredients:
1-1/2 cups all-purpose flour 1– teaspoon brown sugar 1-1/2 teaspoons salt 1/2 teaspoon pepper 1- teaspoon garlic powder 1 broiler/fryer chicken (3 to 4 pounds), cut up Oil for frying
Directions: In a large resealable plastic bag or the Old-Fashion-Way, a clean brown paper bag, combine first five ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.
This is the way I was taught to fry chicken when I was a child. Of course back then, we put it into a brown paper bag and shook to coat. Then drained the cooked chicken onto paper towel. Delicious every time!
Some people use plastic bags and others might have used brown paper bags to shake and coat their chicken before frying. I remember as a young girl back in the days when plastic bags were not a kitchen must have. We used grocery store brown paper bag for garbage and kitchen bags. I wanting to do the shaking to coat the chicken for Mom. I thought that was so much. fun.
89
Costillitas de Puerco en Salsa Roja
(spare ribs in red sauce)
90
Spare Ribs Recipe Ingredients: 3 lbs. spare ribs cut in half longways by your Butcher 4 Chile Guajillo 1 onion cut julienne Small can of Rotel Small can of Stewed tomatoes Salt and Pepper 1/8 tablespoon cumin 1/3 cup water 1 garlic clove or 1 TBS. garlic powder Rinse your spare ribs, and slice in between the bones Heat your skillet, place your spare ribs on medium heat and cover. Once they start releasing their natural juices add salt and pepper to taste (this is where they will absorb the flavor) and the 1/8 TBS of cumin, cover and let it release all the juices until it dries up on its own. Boil water, add your 4 chiles guajillo removing stems and seeds then blend together with that same water, add salt, and 1 garlic clove to blend fully. Pour over your spare ribs evenly adding 1 can Rotel, 1 can stewed tomatoes and cut up onion. Cover and let it simmer on medium low for another 10 mins. Serve hot and enjoy it paired with Spanish rice.
91
Homemade Dog Treats
Blanca loves anything Homemade 92
Homemade Dog Treat Recipe Ingredients:
1/4 cup peanut butter all natural, no sugar added 2 tablespoons coconut oil 1/2 cup pumpkin puree not pie filling 1/4 cup applesauce all natural, no sugar added 1 teaspoon cinnamon 2 cups whole wheat flour
Instructions:
Preheat oven to 160°F. Mix together peanut butter and coconut oil until creamy and smooth. Add in pumpkin and apple sauce, stir until completely mixed. Stir in cinnamon until mixed through. Slowly add in whole wheat flour. Stir until texture of a sugar cookie dough. Flour your surface and roll out your mixture. Roll to 1/2-inch thickness. Treats will not rise. Use a cookie cutter to cut treat and place them on your baking sheet lined with parchment paper. Place treats on a cooling rack and make sure they are completely cool before putting them in a container.
93
PreGel Gelato
94
Gelato
(Italian Ice Cream)
I served Gelato in our restaurants and it was the favorite dessert item on our menu. I used PreGel Super Sprints - A product from Italy. A simple two-step success strategy that produces instant Gelato and Sorbet desserts. The mix includes the base, flavor, and sugar, therefore only requiring the addition of milk or water. The ease of the product line removes the need for measuring and allows for the same consistency every time. You can use this product in your ice cream machine at home or a Gelato machine in your place of business. Go to Cora Italian Specialties at Corainc.com Look up PreGel Super Sprints and choice from many flavors.
My Son Efren came to work for me as our Restaurant Manager after I begged and begged knowing with his type of personality and positive attitude he was exactly what we needed to meet and greet our customers. I was right, the employees and customers loved him. He ran things much better then I could and was not shy to tell me to go into my office and don’t come out until we slow down. Efren was my life saver.
95
Grandkids Monster Cookies
96
Monster Cookies Recipe
Ingredients: 6 eggs 1/2 lb. butter 2stickds) 4 tsp baking soda 1 1/2 lb. peanut butter 1 Tbsp light karo syrup 9 cups oatmeal 2 cups sugar 1 lb. brown sugar 1/8 cup of vanilla
Direction: Mix all ingredients together then add 1 1/2 cup sweetened coconut 3/4 bag chocolate chips 3/4 bag M&M’s (saving some to press down on top of cookies) Bake at 350°F.for 12 minutes.
My Daughter Josie and Grandchildren Julianna and Jake’s favorite recipe to make together are these Monster Cookies. When I found out this is their other grandma’s cookie recipe I was very happy to add it to the cookbook. Thank you Grandma Toni for your contribution.
97