Cooking

My Recipe Book

Garlic Ginger Chicken

INGREDIENTS

  • 2 clove crushed garlic
  • ½” fresh ginger
  • 1/4 cup olive oil
  • 1/4 cup dry bread crumbs or crackers
  • 1/4 cup grated Parmesan cheese
  • 2 TB dried parsley
  • Sea Salt to taste
  • 4 skinless, boneless chicken breast halves

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mince garlic
  3. Mince ginger

2. Warm the garlic, ginger and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic/ginger mixture, then into the bread crumb mixture. Place in a shallow baking dish. Shake on more parmesan. Shake on parsley

3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Grilled Tilapia

INGREDIENTS

  • 4 Tilapia filet’s
  • 4 T olive oil
  • 4 T lemon juice
  • 1 tsp. Fresh rosemary leaves chopped
  • 2 garlic cloves – minced
  • Sea salt to taste

DIRECTIONS

  1. Combine Marinade ingredients and marinate Tilapia for 1 hour.
  2. Brush Tilapia with some olive oil and grill 5-8 minutes each side until flaky

Roasted Green Beans

INGREDIENTS

  • Fresh Green Beans
  • Almonds
  • Sugar
  • Salt
  • Olive Oil

DIRECTIONS

  1. Preheat grill
  2. Combine ingredients in bowl and grill on medium heat for 10 minutes.

Grilled Pork Chops

Grilled pork chops was a mainstay in our vacations in Door County. There was nothing more fun than sitting by the pool, watching the kids swimming with a beer and the smoke of gently BBQ’ing pork chops.

INGREDIENTS

  • 4 Pork Chops
  • Olive Oil
  • 1 TBS. Season Salt
  • 1 tsp. Parsley
  • 1 tsp. Rosemary

DIRECTIONS

  1. Preheat and oil grill
  2. Season chops with Season Salt
  3. Grill chops on low, 10 minutes on both sides
  4. Sprinkle parsley and rosemary the last two minutes
  5. Serve with baked beans

Play-off Chili

This recipe has evolved over time and first came to existence when the 1985 Chicago Bears entered the play-offs in pursuit of a Super Bowl win. In those days the chili powder was more than double. I’ve tamed it down over time but if you want to live on the edge, you’re welcomed to add 5 Tablespoons of Chili powder.

INGREDIENTS

  • 1 lb Ground Turkey
  • Worchester sauce to season turkey
  • 1 can tomato soup
  • 1 can stewed tomatoes
  • 2 cans mild chili beans
  • 2 medium onions – diced
  • 1 stalk celery – diced
  • 3 cloves garlic – minced
  • 1 green pepper – chopped
  • 2 T chili powder
  • 1 T paprika
  • 2 tsp. nutmeg
  • 2 tsp. black pepper
  • ½ can water
  • 2 tsp. cumin
  • 2 tsp. cloves
  • 1 tsp. Salt

DIRECTIONS

  1. Brown the ground turkey with Worchester sauce.
  2. Mix turkey with remaining ingredients in a large pan or crock-pot. Simmer for 1 hour or longer.
  3. Serve with grated cheese, tortilla chips and beer for a 1st down.

Shrimp Kabobs

INGREDIENTS

  • De-shelled and veined Shrimp
  • Olive Oil
  • 1 TBS. Freshly minced ginger
  • 3 cloves of minced garlic
  • 1 tsp. Parsley
  • 1 small onion
  • 1 green pepper
  • Salt to taste

DIRECTIONS

  1. Soak skewers for 30 minutes
  2. Cut onions and peppers into 1 by 1 inch squares
  3. Skewer shrimp, onions and peppers
  4. Combine oil, ginger, garlic and parsley in a bowl
  5. Brush mixture on skewered shrimp and vegetables
  6. Place skewers on hot grill, 3 minutes, rotate and grill, repeating rotation four times.
  7. Brush mixture on shrimp each as needed.

Cilantro Ginger Grilled Tilapia

INGREDIENTS

  • 4 Tilapia filets
  • 4 T olive oil
  • 2 TB. Fresh Cilantro leaves chopped
  • 2 garlic cloves – minced
  • 2 chunks Ginger – minced
  • Sea salt to taste

DIRECTIONS

  1. Combine Marinade ingredients and marinate Tilapia for 1 hour.
  2. Brush Tilapia with some olive oil and grill 5-8 minutes each side until flaky

Asian Zucchini

INGREDIENTS

  • 2 Zucchini
  • 10 Almonds
  • Newman’s Asian Dressing
  • Hot Sauce
  • Olive Oil

DIRECTIONS

  1. Preheat grill
  2. Wash zucchini and slice into circles
  3. Chop almonds in blender
  4. Combine dressing, hot sauce and almonds in bowl . Add olive oil if needed
  5. Coat zucchini with mixture
  6. Grill on medium heat for 10 minutes

Lemon Rice

INGREDIENTS

  • 1 cup water
  • 1 tsp. oil
  • 1 cup instant rice
  • 2 TB Lemon Juice
  • Salt to taste
  • 1 tsp. Parsley
  • ½ tsp. Sage

DIRECTIONS

  1. In pan combine all ingredients with water EXCEPT the rice
  2. Heat water with oil, bring to boil
  3. Add rice to water at boil
  4. Remove from heat, let set for 15 minutes, keep fluffing the rice with a fork.

Italian Garlic Bread

This authentic recipe came directly from Sicily, Italy via Jo Varisco of Rockford, IL. Pair with a dry red Chianti.

INGREDIENTS

  • 1 loaf French Bread
  • 5 tsp. Olive Oil
  • 3 cloves fresh Garlic
  • Fresh Parsley

DIRECTIONS

  1. Cut loaf down the center like a large hamburger bun
  2. Brush olive oil on both sides
  3. Mince garlic and sprinkle evenly on both sides
  4. Tear parsley and spread evenly on both sides
  5. Close both sides of the loaf together, wrap in tin foil and bake at 400 F for 10 minutes.
  6. Remove cut into slices, serve hot.

Memphis Slaw

Classic Memphis coleslaw, used for topping pulled pork sandwiches. The sweetness of the slaw goes perfectly with the tartness of good pulled pork.

INGREDIENTS

  • 2 cups shredded cabbage (1/2 head cabbage or ½ bag pre-shredded)
  • 2 TB minced onion
  • 2 TB white vinegar 1.5TB
  • 2 TB mayonnaise
  • 1 clove garlic, minced
  • 2 tsp sugar
  • ½ tsp ground black pepper

DIRECTIONS

Mix all ingredients together and refrigerate for at least an hour. Place a generous portion on each pulled pork sandwich.

NOTE: Last fall we visited the Chop House in Chicago. They serve and INCREDIBLE Ginger Slaw. Add 2 tablespoons of fresh Ginger (cut it into squares and use a garlic press) to the above recipe and you’ll experience the Chop House too.

Tilapia Cuban Style

Tito Puente is

Best served with chilled Mojitos.

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups thinly sliced white onions
  • 2 tablespoons minced garlic
  • 4 cups seeded, chopped plum tomatoes
  • 1 1/2 cups dry white wine
  • 2/3 cup sliced stuffed green olives
  • 1/8 teaspoon red pepper flakes
  • 4 (6 ounce) fillets tilapia
  • 2 tablespoons butter
  • 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.

2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.

  1. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Cuban Garlic Rice

INGREDIENTS

  • 1/4 c. oil
  • 1 1/2 c. rice
  • 1 1/2 c. water
  • 1 tsp. garlic salt
  • 8 oz. tomato sauce
  • 4 cloves garlic, cut in 1/2
  • 1/2 tsp. cumin
  • 1/2 chicken bouillon cube

DIRECTIONS

Put oil and rice in saucepan. Heat rice, stirring often until all rice is brown. Add water, sauce and spices. Bring to boil. Then cover and simmer for 20 minutes or until rice is tender.

Super-Bowl Chili

Deep in the depth of winter, the AFC and NFC meet at the line of scrimmage. Backed by fans well provisioned on a stew of meet and beans seasoned with chilli peppers hot to stem snow, ice and wind..

INGREDIENTS

  • 1 lb Ground Turkey
  • Liquid Smoke
  • 2 can tomato soup
  • 2 can stewed tomatoes
  • 4 cans mild chili beans
  • 2 medium onions – diced
  • 3 cloves garlic – minced
  • 2 green pepper – chopped
  • 2 T chili powder
  • 1 T paprika
  • 2 tsp. black pepper
  • ½ can water
  • 2 tsp. Cumin
  • Cilantro
  • Lime juice
  • 1 tsp. Salt

DIRECTIONS

  1. Brown the ground turkey with Worchester sauce.
  2. Mix turkey with remaining ingredients in a large pan or crock-pot. Simmer for 1 hour or longer.
  3. Serve with grated cheese, tortilla chips and beer for a 1st down.

Chicken a la Diable

INGREDIENTS

  • 3 tablespoons Dijon mustard
  • ¼ teaspoon cayenne pepper
  • 2 eggs, beaten
  • 6 boneless chicken breast halves, cut in half lengthwise
  • ¾ cup dry breadcrumbs
  • 3 tablespoons butter

DIRECTIONS

Preheat the oven to 375 degrees.

Melt the butter in a roasting pan. In a small bowl, mix together the mustard and cayenne pepper. Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs. Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once. Serve immediately.

Balsamic Peppers

INGREDIENTS

¼ cup extra-virgin olive oil

1 large red bell pepper, seeded and cut lengthwise into 1/2 –inch slices

1 large orange or yellow bell pepper, seeded and cut lengthwise into 1/2 –inch slices

2 tablespoons balsamic vinegar

1/8 teaspoon ground black pepper

¼ teaspoon salt

DIRECTIONS

In a large skillet, stir together the olive oil and peppers over medium heat. Sauté the peppers for 5-7 minutes, until they are tender but still firm. Stir in the balsamic vinegar, pepper, and salt; cook for an additional 1 minute. Transfer the peppers and sauce to a dish and serve hot.

Makes 4 servings.

Cajun Jambalaya

One April we visited New Orleans and ran the Crescent City Classic 10K, starting at the Cathedral on Chartes Street, up Esplanade Avenue and finishing at the City Park. We were greeted with cups of Abita Beer and Jambalaya. This recipe turns out best when made while listening to Mardi Gras music.

INGREDIENTS

  • 6 chicken tenders

  • 1 tablespoon Creole seasoning, recipe follows

  • 2 tablespoons olive oil

  • 1 chopped onion

  • 2 chopped green bell pepper

  • 2 stalks chopped celery

  • 5 cloves chopped garlic

  • 1 can diced tomatoes

  • 3 bay leaves

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon hot sauce

  • 3/4 cup brown instant rice

  • 3 cups water

  • 5 ounces Andouille sausage, sliced (or Italian hot)

  • Salt and pepper

DIRECTIONS

In a bowl combine chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.

Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage.

Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Baked Tilapia With Cajun Bread Crumb Topping

Here’s a spicy, tasty tilapia recipe. This is such an easy dish to prepare and bakes quickly. Serve this tilapia with rice or baked potatoes and vegetables or a tossed salad.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

4 to 6 tilapia fillets

1 cup soft fresh bread crumbs

4 tablespoons butter, divided

1 1/2 teaspoons Cajun seasoning

Pinch dried thyme

1/2 teaspoon salt

Dash black pepper

Preparation:

Heat oven to 400°. Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan. Brush with 1 tablespoon of the melted butter. Combine the remaining 3 tablespoons of butter with the bread crumbs and seasonings. Sprinkle the crumbs over the tilapia fillets.

Bake the fish fillets for 15 to 20 minutes, or until fish is cooked through. Fish will flake easily with a fork 

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