Asian Roll Lettuce Wrap

Servings - 04

INGREDIENTS
• 1 pound ground turkey
• 1 tablespoon light soy sauce
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh ginger root
• 1 cup brown rice
• 1 cup water
• 16 large lettuce leaves
• 1 cup shredded carrots
• 1 cup green onions, thinly sliced
• 1 cup sliced red bell pepper
• 1 cup sliced radishes
•
• 1/3 cup light soy sauce
• 1/3 cup water
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon sugar

DIRECTIONS
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

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Artichoke Stuffed Mushrooms

Servings - 12
INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, chopped
• 24 mushrooms, stems removed and chopped
• salt and ground black pepper to taste
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 1 cup shredded Italian cheese blend
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic salt, or to taste

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

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Gyros Burgers

Servings - 04

INGREDIENTS

* 1/2 pound lean ground beef
* 1/2 pound lean ground lamb
* 1/2 onion, grated
* 2 cloves garlic, pressed
* 1 slice bread, toasted and crumbled
* 1/2 teaspoon dried savory
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 dash ground cumin

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
3. Cook patties for 5 to 7 minutes on each side, or until cooked through.

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Chinese Cabbage Salad

Servings - 12

INGREDIENTS

• 1 (3 ounce) package ramen noodles, crushed
• 10 ounces cashew pieces
• 1 (16 ounce) package shredded coleslaw mix
• 1 bunch green onions, chopped
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce

DIRECTIONS

1. In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
2. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
3. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

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Microwave Corn on the Cob

Servings - 01

INGREDIENTS

• 1 ear corn, husked and cleaned

DIRECTIONS

1. Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

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Zucchini Cornbread Casserole

Servings- 08

INGREDIENTS

• 4 cups shredded zucchini
• 1 onion, chopped
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn muffin mix
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 60 minutes.

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Binary Chocolate Operation

Well, I won't lie to you: when I was in grade school, we had a Home Economics class as well as shop, music and et al. In Home Ec., we did some sewing and stitching (both of which I was absolutely terrible at) and we also had a dab at baking. Though I didn't really notice it at the time, my baking was really quite good. Somehow, even at a tender age, I had a knack for making little treats like cookies and biscuits and the teacher would even point it out to me. If my mother and I were fortunate to land a spot on Fergie Oliver's Just Like Mom, my mother would have no trouble eating whatever I would have made. I suppose it came naturally to me the same way a naturally gifted child doctor can convince another kid to play doctor with them. Although, I didn't really develop an interest in any form of cooking or baking until much later. Well, I have officially lost credibilty in being humble . . . .

Before I get into the recipe, a quick story: early in my relationship with my girlfriend (now my wife), I stayed an afternoon at her house while she went to work. While she was there I thought I could do some baking to pass the time and to impress the family. I made a batch of chocolate chip cookies using the recipe from the package. They turned out all right but the family seemed to be impressed by how quickly I made them and how well they turned out. The recipe was so easy but that didn't seem to matter. Point is, if you need to kiss up to somebody, bake them cookies and you'll win them over.

I have seen huge cookbooks dedicated to cookies. The possibilities are endless. If you have a base to go with, then go for it. Add whatever you want. I just made these with my kids from a kids cookbook but made a change or two to make it our own and to avoid plagiarism.

Double Chocolate Cookied Biscuits

8 Chocolate Cubes, about 225 g
200 ml Unsalted Butter
Two Heaping Spoonfuls of Smooth Peanut Butter
20 g Salt, about a 1/4 teaspoon
20 g Baking Powder, 1/4 tsp.
250 Sugar, about 1 Cup
125 g Flour, about 1/3 Cup
2 Eggs
125 g Chocolate Chips

In a double boiler, melt chocolate and butter. Remove and add peanut butter and stir until blended.

Preheat oven to 325.

In a bowl, combine flour, salt and baking powder. In a separate bowl, combine eggs and sugar and mix. Add chocolate and mix. Add flour in three stages and fold until well blended.

Let stand (or if you feel like sitting) for 30 minutes. Then spoon small amounts on baking sheet and bake for 13 - 15 minutes.

Cool on racks.

Makes 30 small cookies or 20 medium cookies or 10 large cookies or 1 massive cookie, your choice

A Humble Chef's tip: try not to taste this one as you go, it's very addictive.

Variation: I actually haven't tried this yet, but next time I do I'm adding some chili powder. That's the fad these days, Spicy Chocolate.

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Open-Faced Broiled Roast Beef Sandwich

Servings - 04

INGREDIENTS

• 2 hoagie buns, split
• 2 tablespoons mayonnaise
• 2 teaspoons prepared coarse-ground mustard
• 1 pound deli sliced roast beef
• 2 tomatoes, thinly sliced
• 1/2 red onion, thinly sliced
• 4 slices provolone cheese
• salt and pepper to taste

DIRECTIONS

1. Preheat oven on broiler setting.
2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
3. Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

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Cucumber Sandwiches III

SERVINGS

- 35

INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 (.7 ounce) package dry Italian salad dressing mix
• 2 loaves French bread, cut into 1 inch slices
• 2 medium cucumbers, sliced
• 1 pinch dried dill weed

DIRECTIONS

1. In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
2. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

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Fluffy Peanut Butter Frosting

SERVINGS-16

INGREDIENTS

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

DIRECTIONS

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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Mexican Potato Pancakes

SERVINGS-06

INGREDIENTS

• 2 cups diced tomatoes
• 1/2 small onion, chopped
• 1 small jalapeno pepper, seeded and chopped
• 1 cup water
• 1/4 cup canola oil
• 5 potato, peeled and grated
• salt and pepper to taste
• 1 dash hot pepper sauce, or to taste
• 1 small onion, minced
• 2 eggs
• 2 jalapeno pepper, seeded and minced
• 3 tablespoons all-purpose flour
• 1/4 cup canola oil

DIRECTIONS

1. Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
2. While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
3. Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.

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Chrissy's Sweet 'n' Sour Tomato Salad

SERVINGS-06

INGREDIENTS

• 7 tomatoes
• 1 small yellow onion
• 1/2 cup white sugar
• 1/2 cup distilled white vinegar
• 1/2 cup vegetable oil
• salt and pepper to taste

DIRECTIONS

1. Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.

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Marinated Tuna Steak

SERVINGS- 04

INGREDIENTS

• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon ground black pepper
• 4 (4 ounce) tuna steaks

DIRECTIONS

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

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Best Fried Green Tomatoes

SERVINGS-04

INGREDIENTS

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

DIRECTIONS

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

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Cajun Chicken

SERVINGS

-10

INGREDIENTS

• 2 cups vegetable oil
• 2 tablespoons Cajun seasoning
• 2 tablespoons dried Italian-style seasoning
• 2 tablespoons lemon pepper
• garlic powder to taste
• 10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

DIRECTIONS

1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

FOOTNOTES

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

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Quick Chicken Stew

SERVINGS

- 04


INGREDIENTS

* 2 tablespoons olive oil
* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 2 cloves garlic, minced
* 1 medium onion, cut into 1/2-inch pieces
* 1 medium carrot, thinly sliced
* 1 medium zucchini, cut into 1/2-inch pieces
* 1 medium red bell pepper, cut into 1/2 inch pieces
* 2 (14.5 ounce) cans diced tomatoes with juice
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon dried basil
* 1 bay leaf
* 2 tablespoons butter
* salt and pepper to taste


DIRECTIONS

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

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Corn Fried Chicken

Ingredients:

• 1 Egg, beaten
• 1 tsp Cornflour
• 3-4 tbsp Corn Oil
• 4 tsp Bread crumbs
• 5 medium pieces of Chicken
• Salt and Black Pepper to taste

Method:

1. Dip the chicken into the seasoned flour, then into beaten egg and breadcrumbs.

2. Heat 200 gms of oil in a shallow pan and place the chicken when the oil is hot, then let them brown well on both the sides.

3. Also cover the pan with lid

4. Take them out and dry them on a paper towel.

Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.

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Creamy Prawn Soup

Ingredients:

• 1 Onion
• 1 Clove
• ¼ tsp Basil
• Salt to taste
• 2 tbsp Butter
• 1/3 cup Flour
• ½ cup Cream
• 5½ cups Water
• 1 Chicken cube
• ½ tsp minced Garlic
• 2 tbsp Tomato puree
• 250 gms unshelled Prawns

Method:

1. Wash prawns thoroughly and devein them.

2. Heat 5 cups of water in a medium saucepan, and add prawns. Bring to a boil and lower heat. Simmer uncovered for 20 minutes.

3. Remove from flame. Strain liquid and reserve. Shell and devein prawns.

4. Chop onion finely. Crush garlic and chop deveined prawns finely.

5. In a large saucepan, heat butter.

6. Add onion, carrot and garlic and fry on medium flame for 3 minutes.

7. Add prawn stock, basil, chicken cube, salt, and tomato puree. Bring to a boil, lower heat and simmer uncoverd for 5 minutes.

8. Remove from flame and blend in batches in a mixie until smooth.

9. Return to flame.

10. In a bowl, mix flour and 1/3 cup water into a smooth paste. Add to soup, stirring constantly. Bring to a boil and allow soup to thicken.

11. Lower heat and stir in cream and half the prawns. Heat gently for 5 minutes without allowing the soup to boil.

12. Serve hot garnished with remaining prawns.

Tip: Freeze fresh fish or shrimp in cold water to retain freshness and lessen odor when cooking.

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Grilled Chicken

Ingredients:

• 450 gms Boneless Chicken
• 1 tbsp Oil
• 1 tsp Salt
• Mixed salad
• 150 ml Curd
• Lime wedges
• 1 tsp Garlic pulp
• 1 tsp Ginger pulp
• 1 tsp Chilli powder
• 4 tbsp Lemon juice
• 1 Onion, cut into rings
• ¼ tsp Turmeric powder
• 1 tbsp chopped Coriander leaves

Method:

1. In a medium bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric, salt, curd, lemon juice and fresh coriander and leave to marinate for at least 2 hours.

2. Place on a grill (broiler) tray or in a flameproof dish lined with foil and baste with the oil.

3. Preheat the grill to medium. Grill (broil) the chicken for 15-20 minutes until cooked, turning and basting 2-3 times.

4. Serve with the onion rings, lime wedges and mixed salad.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

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Grilled Egg Sandwich

Ingredients:

• 4 boiled Eggs
• 100 gms Butter
• 50 ml Mayonnaise
• 20 gms fried Onion
• 3 Green Chilli, chopped
• 8 slices Sandwich bread
• 1 Spring Onion, chopped
• 50 gms Tomato, chopped
• 50 gms Capsicum, chopped
• Salt and Black Pepper to taste
• Coriander leaves, chopped fine

Method:

1. Mix egg and all the chopped vegetables with mayonnaise, fried onion, coriander leaves and seasoning.

2. Butter the bread slices on both sides.

3. Put the filling on four slices and cover with the remaining four.

4. Grill on high till golden.

Tip: Fresh eggs have a rough and chalky shell. Old eggs are smooth and shiny.

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Spicy Omelets

Ingredients:

• 2 tbsp Oil
• 1 Green Chilli
• 1 boiled Potato
• 2 Eggs, beaten
• ½ tsp Garlic pulp
• 1 chopped Onion
• 1 chopped Tomato
• ½ tsp Cumin powder
• 25 gms cooked Peas
• Salt and Black Pepper
• Few Coriander leaves
• 25 gms grated Cheese

Method:

1. Heat the oil in a frying pan and fry all the ingredients except eggs and cheese until well blended but the tomato and potato are firm. Season to taste.

2. Increase the heat and pour in the beaten eggs. Reduce the heat, cover and cook until the bottom layer is brown.

3. Sprinkle with the grated cheese. Place under a hot grill (broiler) and cook until the egg sets and the cheese has melted.

Tip: Hard Boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water.

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Chicken Roll

Ingredients:

• 2 Eggs
• Salt to taste
• A chopped Onion
• A chopped Tomato
• 1 tsp Garam Masala
• Chilli powder to taste
• 1 tsp of Ginger-Garlic paste
• Few Tortillas or left over chapatis
• A cup of cooked boneless Chicken

Method:

1. In a pan heat oil and fry the onions.

2. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.

3. Then add the tomatoes and the chicken.

4. Fry well, add the garam masala, salt and chilli powder. Fry this till done.

5. Now in a bowl beat the eggs, season with salt.

6. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.

7. On top of the chicken you can add a few chopped onions, cilantro and a dash of lime.

8. Roll it up and serve hot with ketchup.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

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