Nigella Lawson's Watermelon Daiquiri
Nigella's Slow Roasted Garlic & Lemon Chicken
Emeril's Shrimp Kabobs with Jalapeno Butter
Rachael Ray's Oven Roasted Cod Crusted w/ Herbs
I make this recipe all the time! But I use fresh dover sole. I do not often see cod in my market.
Alton Brown's Gyro Meat with Tzatziki Sauce
RR's Bacon Wrapped Shrimp & Scallops
RR's Paella
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Fast Baked Pasta:
1 box ziti or penne rigate or rigatoni pasta, uncooked
1 jar any spaghetti sauce
1 1/2 jars full of water
1/2 cup Parmesan cheese
8 oz. Mozzarella cheese
Salt & Pepper
1 TBS Olive oil
Pre-Heat oven to 425*
This recipe came off the back of a spaghetti sauce jar, but I can't remember which brand. I most often
use Prego brand, so I am adding a link to Prego as a credit for the source since I can't remember! In a
glass baking dish add uncooked pasta, jar of sauce, 1 and 1/2 jar of water, 1 TBS of olive oil, salt &
pepper. Stir and cover with foil. Bake for 20 minutes. Remove foil and add cheeses. Replace foil and
bake for an additional 10-20 minutes or until pasta is tender.
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Todd Wilbur's "Hard Rock Café Watermelon Baby Back Ribs" with Homemade Watermelon BBQ Sauce
Orange-Watermelon BBQ Sauce (My Version of Todd's): Use the basic recipe from Todd and add 1/2
cup fresh squeezed orange juice, and the zest of one orange.
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Michael Chiarello's Spicy Sausage in Carozza (Pigs in Blanket):
I just made Michael Chiarello's "Pigs in Blanket" recipe, which on the web site is titled: Spicy Sausage in
Carrozza (in a carriage). Now, I did his recipe BUT I used sweet Italian turkey sausages instead,
because hubby can't handle pork sausages ever--so any time I use a sausage breakfast or otherwise
it's usually turkey because it doesn't seem to cause upset for him. Look for the frozen light turkey
breakfast links in the freezer--and the sweet and spicy and breakfast turkey sausages are in the fresh
meats cases. Jenni-O I think. What was the BEST here was the dipping sauce I made from the pan
roasted garlic and I mashed it up with the salt and pepper, then added in a tablespoon of my Moroccan
mustard from Dulcet. o-M-G, I have like three jars of this mustard on hand now, I tried it at a wine
tasting party at our local market and it is Gooooood. I added a tablespoon of honey. Very good sauce.
And here is the recipe for the sauce again
-the pan roasted garlic
-salt and pepper
-1-2 TBS of Moroccan mustard
-1-2 TBS of Honey
Dulcet
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Rachael Ray's "Not-Sagna" a Lasagna Pasta Toss:
I liked it because it gives the comfort factor of a lasagna, without the oven heat and labor involved. I
used Spicy Red Pepper pasta sauce from Classico and used part skim ricotta. I hate ground beef, I
always buy ground sirloin and that's what I used here. I was in the middle of making it and then I was
done. POOF! Fast. Yum-O.
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~It's TOO HOT to cook..Summer Salad Recipes~
Nigella's Watermelon, Feta & Olive Salad
Nugget Market's Fresh Baby Spinach, Cranberry, and Goat Cheese Salad:
1 bag of fresh prewashed baby spinach leaves
1 bottle of "Litehouse" Raspberry Walnut Vinaigrette dressing
1 bag of dried sweetened cranberries
1 bag of candied pecans or walnuts (the brand I can find is by Diamond and near the popcorn/nut aisle
in the store)
1 small red onion
1 small log of plain goat cheese
1 lime
Slice the red onion very thin and place into a dish. I am pretty sure they marinate the onion to take
away some of it's bite..how to do this is to leave it sitting in some lime juice for a while. So make a few
thin slices and put it in a dish with some lime juice for at least 30 mins before making your salad. It will
zap the hard bite of the onion. Pile some spinach leaves on your plate and on top of this start adding
the other ingredients. A small handful of the cranberries, candied walnuts, a few chunks off the goat
cheese. Remove the lime juice from the dish the onion was sitting in and rinse the onion so it doesn't
taste like lime. Dry lightly and add to your salad. Pour the dressing over top and yummy yummy!
This also tastes good with fresh strawberries instead of cranberries.
My Green Bean Salad #1
1 bag of "steam-in bag" frozen green beans such as BirdsEye brand or 1 bag of fresh green beans
3 Roma Tomatoes
Poppy Seed Salad Dressing
Brands: Safeway "Eating Right" Caramelized Onion and Poppy Seed Dressing, or Brianna's Poppy Seed
Dressing
If using steam-in-bag frozen green beans: cook them following package instructions in the microwave
and remove them from the bag promptly. Set them aside to cool. You want them cooked, and cooled. If
using fresh beans, steam them until tender not soggy. Set aside to cool. Cut up the tomatoes into
small wedges and place in salad serving bowl, add the cooled green beans and two table spoons of the
dressing. Toss to coat. Serve.
My Three Bean Salad
1 can each:
Cut green beans
Red kidney beans
Garbanzo Beans (chic peas)
1 bottle of low fat Italian dressing
Open and drain off all the canned beans. Add all three different beans to a large food storage container.
Add half the bottle of dressing, or enough to just cover all the beans up. Close the lid and chill
overnight or at LEAST 4+ hours. Serve by tossing the beans and draining off any excess dressing. It's
best to let the beans marinate overnight!
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Earl's Slumgali: recipe donated by Earline
Simple and fast, Earl's recipe for Slumgali is great for Summer.
1 lb. ground beef, or lean ground sirloin
One 14.5 oz. can of diced tomatoes (seasoned or plain)
One 14.5 oz. can of tomato sauce
2 cups elbow macaroni pasta
1/2 a yellow or white onion
Salt & Pepper
1 tsp. Dried minced garlic or 1 clove minced fresh garlic
Chop onion. Brown meat in a large skillet, drain off any excess fat. Add onion and cook until onion is
softened. Add diced tomatoes and tomato sauce. Cover and simmer while the elbow macaroni cooks.
Drain pasta well, and add to the meat sauce. Then sprinkle salt, pepper and minced garlic to taste.
Simmer for a total of 30 minutes.
*Add chopped bell pepper for another version of the dish
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Gypsy Chicken
This recipe came about because of a recipe I found in "The Food of Spain and Portugal" by Elisabeth
Luard. The original recipe called for wild game birds, and personally, I do not consume wild game. So I
played around with chicken and came up with this recipe and named it! WOW! it's GOOD.
3-4 Boneless/Skinless chicken breasts or one package of chicken breast tenders
1 orange, chunked
1/2 lemon seeded and chunked
Pinch of whole cloves
Salt & pepper
Poultry seasoning
A couple sprigs fresh thyme
3-5 Shallots, peeled and cut in half
Dry rosé wine (I use the Marqués de Cáceres Rioja Rosado )
Olive oil
1/2 package of thin sliced pancetta or hand full of cubed pancetta
Preheat oven 375*
Take a few of the chunks of orange and stud them with the whole cloves. Add all ingredients, except
the wine and pancetta to a baking dish large enough to fit all the chicken comfortably. Toss everything
to coat in the oil and spices. Add 1/2 cup of the wine over top of it and lay the pancetta over top of the
chicken. Bake uncovered at 375 for 1 hour.
The juices are fantastic! I serve this dish with roasted asparagus, or steamed asparagus. More rosé
wine and some polenta with bacon bits and green onions on top.
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Filipino Adobo (Tagalog Style) recipe donated by Victoria
2-4 lbs. of cut-up chicken fryer, or pork butt cubed in 1" pieces
(or, combo of cubed boneless country-style pork ribs mixed with chicken
pieces)
1/4 cup dark shoyu (soy sauce)
1/2 cup white vinegar
1 tsp. Paprika
1 head of garlic, chopped
1 tbsp. whole black peppercorns
2 whole Bay leaves
1 tbsp. dark brown sugar
Water to cover the meat
In a large dutch oven or covered saute pan, combine everything except the
water and meat. Then add the meat and just enough water to almost cover the
meat (approx. 2 cups). If you're cooking just chicken, you will need to be
sure to at least cover the meat with fluid because chicken tends to be less
moist than pork. Set the whole thing on the counter or stove top, covered,
and allow to marinate, stirring once or twice. (The vinegar keeps this
mixture from spoiling, as this is how we get over having no refrigeration in
the Philippines. But, if you're worried, put the pot in the fridge.)
Marinate minimum 30 minutes, but the longer, the better. Usually, if you
put this all together before you go to work and leave it for the day, it'll
be PERFECT when you get home and cook.
Place the filled pot on the stove and bring to a boil over medium heat.
Reduce the heat to low, crack the lid and allow to simmer for an hour. Stir
occasionally. After an hour, remove the lid. Turn the heat up to
medium low. Ladle off and reserve about a half-cup to a cup of the
marinade. Continue cooking for a half-hour, stirring the adobo. Notice
that the marinade is thickening up and starting to stick to the meat.
Gradually add the reserved marinade to moisten and create a gravy. (Yeah!)
Or, you can ladle off most of the marinade and continue cooking until the
pieces begin to fry ... just watch everything and don't over-stir (or you'll
shred the meat and have what looks like a tasty mess). Fried adobo is a
variation of the recipe and just as good, so experiment as you make this
dish again and again.
Serve with a pot of hot, short-grain rice. (Kokoho Rose or CalRose are the
standards, but Elephant Jasmine medium grain rice is best because it's not
as heavy, but still catches the gravy. Long grain just doesn't grab the
gravy, so it's a bummer to use.
You'll find the leftovers go a long way, that is, if you haven't eaten the whole
pot the first go-round. This adobo tastes even better the next day and the
next.
Yield: At least 12 servings
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Moloa (lazy) Spareribs: recipe donated by Victoria
2 to 3 lb. (country-style pork ribs) cut length /wise
4 cloves garlic
1 small (thumb/size) piece of ginger, crushed
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup soy sauce
Salt to taste
1 can pineapple chunks drained, reserve the juice
1 tsp. Cornstarch or 1 TBS of Flour
Par boil ribs for 15 minutes, in boiling water. Drain the water off and cut the ribs into riblets. Add the
remaining ingredients and simmer for about 45 minutes. To thicken the sauce, mix the cornstarch or
flour with the reserved pineapple juice and add to the ribs. Simmer until thickened.
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Stuffed Baked Clams:
6-10 Large Clams (the really big east coast clams, not the tiny west coast clams)
1 Bunch fresh basil
1 Bunch fresh flat leaf parsley
1 Lemon
2 Cloves fresh garlic, minced
1 Cup Italian style bread crumbs
Olive oil
Mild paprika
Wash the clams in cool water and scrub off any dirt with a sponge. Place clams in a bowl of cold salted
water, and place in the refrigerator overnight or for several hours. This will allow the clams to spit out
any sand and grit that has been accumulated inside the shell back out into the cool water.
Pre-heat oven to 400*
Rinse the clams in cool water. Throw away any clams that won't close when you tap on the shell. Bring
out a large pot and fill it with enough water to cover the clams. Put it on the stove and bring it to boil.
Add the clams to the boiling water, boil them until all or most are opened. Throw away any clams that
do not open up. Don't throw away the broth that is in the pot. Open up the clams and remove all the
meat from the shells. Clean out the shells. Set each half shell on a baking sheet. Chop up all the meat
and remove any green bits, add it to a small bowl with the minced garlic. Chop several basil leaves and a
small hand full of parsley up and add it to the bowl. Add the bread crumbs. Add enough of the clam
broth to moisten the stuffing only. You don't want it too wet or too dry. Spoon stuffing into clam shells
and don't be afraid to pile the stuffing up high. After all the shells are filled, drizzle the tops of each with
some olive oil and sprinkle the tops with a little paprika. Bake at 400* for 7-12 minutes or until heated
through. Turn on the broiler and broil the tops to brown for about 3 minutes or so watching carefully
so as not to burn them. Serve hot with fresh lemon wedges, squeeze lemon juice down over each shell
before eating.
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