1 large zucchini
8 slices honey roasted turkey
Steak and Sweet Potato Soup, by Sandra Yvonne Duke
1 cooked steak (cut into very small pieces, leave fat on)
1 sweet potato (peeled and thinly sliced)
1 onion (diced)
5 cups water
1 cup chicken stock or broth
2 cups milk
Place all ingredients except milk in a pan and boil for 30 minutes. Reduce heat and cover, simmer for 30 minutes. Uncover, simmer for 30 minutes. Reduce heat to lowest setting, add milk, warm for 10-15 minutes.
This recipe is very easy, requires very little “babysitting” but does take some time. I grow my own oregano, basil, thyme, chives, and parsley, which gives it an even better flavor, but dried will work.
Pasta Salad, by Sandra Yvonne Duke
You can vary this recipe in many ways for different flavors, and different purposes. I suggest playing with different amounts and kinds of vegetables. I use Simply Organic salad dressing mix because it has no MSG!
1 package garlic vinaigrette (or Italian) dressing mix
4 tablespoons balsamic vinegar
¼ cup water
1/3 cup flax oil
1/3 cup olive oil
Fresh oregano (if available, if not dried will work)
Fresh basil (see above)
Mix together dressing mix, vinegar and water. Once well blended add oregano, basil, flax oil, and olive oil. Let stand one hour. Refrigerate until chilled (can be made a day ahead).
12 oz dried pasta (spirals, shells, wheels, any shape or combo will work, but I don’t recommend long pastas like spaghetti)
1 head broccoli (florettes only, chopped up fairly small)
½ pint Cherry tomatoes, quartered
12 oz tofu, cubed
Cook pasta al dente and rinse with cold water until all pasta has cooled. Rinse pan in cold water until it is cool also, and return pasta to pan. While pasta is cooking, cut up broccoli, tomatoes, avocados, and tofu and place in a large bowl (add sauce as soon as you cut up the avocados to keep them from turning brown). Combine well with pasta. Cover and refrigerate 30 minutes to one hour.
Tip: The bowl I like to use for this is just barely large enough to hold it all, so after I have combined everything except for the pasta, I pour it all into the large pot I cook the pasta in, where I have plenty of room to mix it with the pasta, then I pour it back into the bowl.
Bacon “Wrapped” Shrimp, by Sandra Yvonne Duke
This was inspired by a dish served at Viva Vallarta, in Canon City, Colorado. Theirs is different in a few ways and, as in most restaurants, to me the portion size is just a tease. They actually wrap their shrimp with the bacon. I don’t. That takes a lot of time and work out of this recipe.
1 pound bacon
1 pound cooked and peeled shrimp (tails are OK)
8 oz mushrooms, sliced
1 bunch green onions, sliced w/green parts
4 cloves garlic, sliced
1 green chili, seeded and sliced
1 jalapeno, sliced
1 small handful dried chili pequin
½ to 1 teaspoon cayenne
¼ teaspoon cumin
Cut bacon strips into quarters and cook on medium high in a large iron skillet (kitchen scissors work great for this and you do not have to cut the slices individually). DO NOT drain grease (the mushrooms will soak up most of it). When bacon is done or almost done reduce heat to medium and add green onions, garlic, green chili, and jalapeno. Cook for one or two minutes. Add mushrooms. Cook for one or two minutes. Add chili pequin, cayenne, and cumin. Cook for about twenty minutes, stirring occasionally. Shake salt and liberally shake paprika over the top, allow to cook for 5 to 10 minutes without stirring. Stir, remove from heat, and serve.
Makes 2-4 servings, depending on how hungry you are!
Today, I served this with a pasta salad (recipe coming soon!). It would also go well with refried beans and Spanish rice or over fettuccini.
A Different Broccoli Mac & Cheese, by Sandra Yvonne Duke
Normally, I like to make everything from scratch, including my sauces, but sometimes there’s just not time. This cheater recipe comes out almost as good as homemade, and is much, much easier. It uses a pre-made sauce, Alfredo or other white cheese.
1 cup dry macaroni
¾ lb broccoli
1 jar (16oz) Alfredo sauce
8 oz blue cheese crumbles
Pre-heat oven to 350.
In a large oven-safe glass bowl – place 1/2 of the macaroni and ½ of the broccoli and mix together. Add ½ of the sauce and ½ of the blue cheese and mix well. Repeat with the second half of all ingredients. Bake uncovered for about 30 to 45 minutes or until cheese is bubbly.
This works great with the Lemmon & Pepper Chicken recipe and can go in the oven at the same time!
Many of you already know how much I love my deep fryer. Well, I have discovered a whole new joy in deep frying – tortilla chips!
It’s too easy! Just cut corn tortillas into quarters and throw them in the deep fryer for about one minute. Drop them in a papertowel lined bowl and salt immediately.
The first time I tried it, I was making nachos and used only salt. This time they are for dipping, so I used my own seasoning salt and some chili powder. YUM!
I plan on experimenting further, making my own tortillas, maybe trying to make something like Fritos, too. I have had tortilla chips made this way from flour tortillas, and those were great!
Of course, I love to make deep fried sweet potato chips, and we often have a big bowl of breaded okra in place of popcorn.
Then there are our deep fry fests, when we fry mushrooms, zucchini, clam strips, eggplant, basically anything we can get our hands on!
What do you like to deep fry?