Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1
Drunken Shrimp has been a puzzle to me since I first had it made by my father. I have never been able to get it to taste exactly how I wanted to until I decided to stop adding mushrooms and to add a little half and half. You see the mushrooms were overpowering all the other flavors in the dish. I really loved how they tasted but everything tasted like them! The reason I added the half and half was not so much flavor but color. My sauce always seemed to be too clear. It just never looked that appetizing. By adding the half and half I was able to give the sauce the golden color of the tequila and it really added to the aroma of the meal as well. I might have a few more adjustments to make on this one but in the last 11 years of tinkering with this recipe I know I am on the edge of perfection! I am calling this recipe "Three Shrimp to the Wind" because my parents use to ask me if I was three sheet after I would go to a party in my teens. I never knew what the heck they were talking about but would not admit it because of course I was a teen and did not want to admit that my parents knew something I didn't. The years went by and I finally figured out what my parents were talking about but never heard anyone else use the phrase, until Zo. We were walking by the river and she casually said something about her mom saying her dad was three sheets to the wind. I was taken aback because I had never heard anyone use the phrase but my parents. I thought it must be some weird lingo they made up between the two of them. I did some research and found out that it was actually an old sailors saying. Sheets were not sails but ropes or chains that held the sails in place. If three were to come loose the boat would jerk around like a drunken sailor, so sailors judged the stage of drunkenness on a scale of one to three sheets, where stumbling around was 'three sheets in the wind.' So in honor of that phrase you have the orgin of this recipe's name.
Ingredients:
1 lb large shrimp (peeled and veined)
1/3 cup orange bell pepper (chopped)
1 jalapeno (diced)
1/4 cup green onions (diced)
2 garlic cloves (minced)
1 cup half and half
2 tbsp Italian volcano lemon juice
1/3 cup gold tequila
1 tbsp essence
kosher salt (to taste)
1 1/2 tsp lime zest
1 1/4 tsp Piloncillo cane Brown sugar (crushed down to powder)
2 tbsp Sweet European butter
Rice
4 servings rice
1 limes juice
1 1/2 tsp fresh baby dill (diced)
fresh crack pepper (to taste)
In a medium bowl whisk together lemon juice, tequila, essence, sugar cane and green onion. Place shrimp into mixture and soak for 7-10 minutes.
In a medium skillet melt butter over medium high heat. Once melted add red onion, bell peppers, garlic, jalapeno, lime zest and salt to the pan and cook till softening up (5 -6 minutes.)
Add the shrimp mixture to the skillet, cover and cook 2-4 minutes until the shrimp are bright pink and orange on both sides.
Now remove the shrimp from the pan, sit aside and cover to keep warm. Add the half and half and cook down till thickening (5-7 minutes.) Fold the shrimp back into the skillet and heat through.
Remove skillet from the heat.
Rice
(I cook the rice after I add the shrimp the first time.) Cook 4 servings of rice according to directions on package. Mix in dill, juice of one lime and fresh crack pepper into rice.
Spoon shrimp and sauce over rice while shrimp are still hot.
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
Nope I did not have this in San Francisco and no I was not inspired while visiting San Francisco, I just liked the name better than Francis' Cream Cheese Spread. Plus I have been called San Francisco and Paris enough times that I should be able to use those monikers when naming my recipes. (Actually I have had so many nicknames over the years I could probably come up with a whole month of recipes named after myself.) I was looking to make Zo and I a quick dinner snack while we watched a movie together and this is what I came up with. I just tossed together a lot of things we liked and we both ended up really enjoying it. The next morning we both had it for breakfast. I had mine heated on a bagel and it was especially yummy. We had this spread on croissant rolls but it is also good with crackers, bagels, toast and just about everything else I had it on.
Ingredients:
4 oz Alderwood Smoked Atlantic Salmon (crumbled)
8 oz cream cheese (softened, we used 1/3 less fat variety)
1 large jalapeno (seeded, veined and diced)
1 green onion (diced)
8 salami slices (chopped)
1/2 cup sharp cheddar cheese (shredded)
2 cloves garlic (optional, minced)
Mix all ingredients well by hand, place in a seal able container, cover and chill in refrigerator till ready to use. Serve cold or warm.
Taste Level: GR
Cost: $20 and under
Serves: N/A
Prep Time: 5-10 min.
Cook Time: 0 min.
Difficulty: 1
We had truffle honey at a Diabetes fund raiser party and we both loved it so much I went home and looked at buying some... For the price I thought why would I pay that when I can just make it myself? Sure I used truffle oil instead of a truffle but there is no way I am wasting a truffle in honey when I can make truffle flour or oil with one! I slowly added small amounts of truffle oil until I hit the right flavor. As a matter of fact Zo said, "I like this better than the one we had."
Ingredients:
Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook time: 25-30 min.
Difficulty: 1
Do you love spinach pie? If your answer is no then you should still try this great Greek snack! We had to spinach haters in the house and they still munched away on these yummy Spanakopita bites. Traditional Spanakopita can be a bit of work to make but Zo really came up with a easy and fast way to cook these up.
Ingredients:
Phyllo dough (cut into 4 inch rectangles)
1 10 oz package frozen spinach (chopped)
3/4 cup sweet onion
4 cloves garlic (minced)
1/2 cup feta (crumbled)
1/8-1/4 tsp cayenne pepper
fresh crack pepper (to taste)
2-3 tbsp olive oil
2 tbsp water
In a medium skillet over medium high heat saute onions for 5-7 minutes or until turning translucent. Add garlic and saute for 1 additional minutes. Whisk in spinach and water till mixed well, then whisk in feta and seasonings and cook down for 5-7 minutes.
Brush rectangles of dough with olive oil and place 1-2 tsp of spinach filling on the end of one side of the dough and fold the other half at an angle over the mixture creating a triangle. Now brush another piece of dough and fold over the filled triangle sealing the seam. Now take 2 tsp of filling and put 1 tsp on each side of your sealed triangle and fold another brushed piece of dough around your bite. Now fold one more brushed piece of dough around the bite sealing the seam and sit on a non-stick baking sheet. Continue making bites until you are out of filling (or dough.)
Preheat oven to 375 degrees.
Bake for 20-25 minutes or until golden brown. Serve warm.
Taste Level: VG
Cost: $20 and under
Serves: 1
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
I had planned to make a ginger glaze or a ginger Greek yogurt topping for some salmon steaks and then I told Zo, "I really just want to go back to my basics on this meal and make it simple." You see after making my boast that I would never make the same meal twice for a year, that ended up being the foundation for Cooking for Zo, I have been trying to push myself more and more to come up with original ideas. I do not use many recipes from my past because I feel that I should try to do things more outside of my idea recipe box. I mean since Zo and I got together I have used seasonings and added ingredients to meals that I would have never used if it had not been for trying to impress her taste buds. I have come to a point now where I want to go back and make some meals how I would have before I started trying to one up myself every meal. That is where this recipe falls. This is one of the ways I use to make salmon before Zo was in my life. It is simple yet tasty. So sorry ginger glaze and Greek yogurt you are going to have to wait till another day, I am taking it back old school!
Ingredients:
1 salmon steak
1 tsp Parmesan Reggiano
pinch of cumin
1/8 tsp Chili de Arbol chili powder
1/8 tsp garlic powder
fresh crack pepper (to taste)
kosher salt (to taste)
1/4 tsp Italian Volcano lemon juice
1 1/2 tsp olive oil
Preheat oven to broil.
Mix all ingredients (except salmon) in small bowl. Massage mixture into salmon steak, place steak on a baking rack and rack on cookie sheet. Broil in oven for 4-5 minutes, then flip over and broil an additional 4-6 minutes or until done.
Serve hot!
Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook time: 25-30 min.
Difficulty: 1
Another tasty idea Zo had for our finger food night. She had plenty of Phyllo dough and needed something to do with it so she tossed togethe some mushrooms we had with some brie and boy were these a great pop in your mouth and snack dish. We made a whole bread dish full of them and at the end of the night only two were left.
Ingredients:
Phyllo dough (cut into 4 inch rectangles)
7 crimini mushrooms (chopped)
1/2 cup sweet onion (chopped)
2 cloves garlic (minced)
4 oz triple cream cheese (8 tbsp)
2 tbsp Italian Parsley
1/4 cup Marsala cooking wine
fresh crack pepper (to taste)
kosher salt (to taste)
olive oil
In a medium skillet over medium high heat saute mushrooms and onions in 1 tbsp olive oil until onions are translucent (5-7 minutes.) Deglaze the pan with Marsala and cook for 2 minutes. Season with salt and pepper and remove from heat. Stir in brie and parsley mixing well.
Brush four sheets of dough with olive oil and stack on top of one another. Place 1 tsp of mixture into center and roll up from end to end. Sit roll on a nonstick baking sheet and continue making rolls until out of mixture.
Preheat oven to 375 degrees.
Bake for 20-25 minutes or until golden brown. Serve warm.
Taste Level: GR
Ingredients:
Beer Batter
1 cup 1 tbsp of flour
1/4 tsp onion powder
1/4 tsp garlic
crack pepper to taste
1 tbsp olive oil
3/4 cup Dark Oatmeal Stout beer (room temp)
2 tbsp room temp water
1 egg (separated)
Rolls
3 zesty dill pickles (sliced into 4 slices long ways)
12 slices black forest ham (or turkey breast slices)
4 slices Swiss cheese (cut into strips of 3)
Beer Batter
Rolls
Lay 1 Swiss piece on each pickle slice and roll a slice of black forest ham around them. Pat dry with a paper towel and then dip into batter and coat well. Cook two at a time in oil for 1-3 minutes or until golden brown. Place on a plate with a paper towel to let excess oil drain off. Repeat process until all are done and serve warm.
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 1
A pretty easy sauce I came up with because I did not feel like making a meat loaf idea I had. I was going to make this inside out stuffed bell pepper meat loaf I thought up but I was just exhausted so I started grabbing all of our needed to be used items out of the refrigerator and just started chopping. By the time I was done chopping I figured I would just make a pasta sauce because you just have to turn on the stove top and stir now and then. I felt I had enough energy to get up when a timer went off and stirred. That is one thing I love about sauces. If you get use to cooking them you can tell by smell and time when you have to do something to them. So it allows you to lay on the couch with your feet up and zone out until an alarm goes off or you smell the aroma of "that will be burning soon." Zo really liked this sauce and I liked it enough to use the sauce to make myself a spaghetti sandwich the next day for lunch. The sandwich was especially good with some fresh mozzarella sprinkled over the top.
Ingredients:
Meat sauce
1 1/4 lb hot Italian Sausage links (cut into 1-1 1/2 inch slices)
3 slices prosciutto (chopped)
2 slices pancetta Italian style dry cured bacon (chopped)
1 cup button mushrooms (sliced)
1/3 cup red onion (Juliane then halved)
1/4 of a red bell pepper (diced)
1/2 of a green bell pepper (diced)
1 jalapeno (seeded, veined, diced)
1 clove garlic (minced)
20 Kalamata olives (halved)
3 Campari tomatoes
1 tbsp fresh chives
2 tbsp fresh basil
1/2 tsp fresh thyme (diced)
1/2 tsp fresh oregano (diced)
Tomato Sauce
12 oz tomato sauce
2 slices prosciutto (diced)
1/4 cup 1 tbsp shallots (diced)
1 green onion (diced)
2 cloves garlic (minced)
2 Campari Tomatoes (diced)
1 tsp fresh rosemary (diced)
1/2 tsp fresh thyme (diced)
1/3 cup figs (diced)
1/8 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)
1 1/2 tbsp cup olive oil
Pasta
4 servings wheat spaghetti
1/2 tsp Parmesan (grated)
1/2 tsp Romano (grated)
Fresh Crack Pepper (to taste)
1/4 tsp olive oil
Pasta
Cook pasta according to directions on package. Once cooked drain and then stir in remaining ingredients. Cover and keep warm until ready to use.
Tomato Sauce
Heat olive oil in small sauce pan over medium heat. Saute prosciutto, garlic, shallot and green onion in oil until garlic is golden (3-5 min,) add the rest of the ingredients and bring to simmer stirring frequently. Let simmer 10 minutes.
Meat Sauce
Over medium heat in a large sauce pan stir together prosciutto, pancetta, Italian sausage, onion, garlic, mushrooms, bell peppers and Jalapeno, cover and let cook 10 minutes stirring occasionally. Stir in remaining ingredients, turn heat to medium high and cook uncovered for 5 minutes. Stir tomato sauce into meat sauce and let simmer for 10-15 minutes uncovered.
Spoon sauce over pasta and serve warm with fresh garlic bread and red wine.
Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook time: 15 min.
Difficulty: 1
I really love the taste of Swiss and salami together. It has been one of my favorite snacks since I moved to Reno, NV. My father and I never failed to always stop at the Chilcoot Trading Post on our way home from boating and fishing at Frenchman's Lake. We would grab a drink, a slice of salami and some Swiss to munch on our way home. Now when Zo and I go to Frenchman's to hike and swim we always make sure on the way home to grab an old fashion soda, a slice of salami and some Swiss to snack on while driving home. I loved those memories and the pairing of the flavors so much I decided I would make a Sunday Omelet with them in mind. This is a very tasty and filling omelet. I really was not very hungry the rest of the day so it is a good one if you have a long day ahead of you!
Ingredients:
3 eggs
2-3 tbsp whole milk
In a 10 inch skillet cook salami slices for 5 minutes over medium heat. Remove slices and sit to side until cooled and then cut into bits. Add a pad or two of butter and let melt. Once melted swirl around skillet to mix butter and oils from salami. Add egg mixture to skillet and let cook 4-5 minutes or until it begins to set at edges. Place Swiss, then Fontina then salami bits on to one half of the omelet. Cover and let cook 4-5 minutes. Uncover and fold along center using a wooden spatula (to avoid breaks I use two spatulas at the same time.) Turn off heat cover and let sit 2-3 minutes.
Slide onto a warm plate and serve with toast or with breakfast pizza.
Additional uses for this recipe:
1. half the omelet and put it on two toasted pieces of bread for an on the go breakfast sandwich.
2. chop up omelet and roll in a toasted tortilla for a tasty breakfast burrito.
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
Zo threw together this salad to go together with the delicious Szechuan Eggplant she made for me and it paired perfectly. Being a chilled salad it really hits the spot on a hot summer day!
Ingredients:
Salad
1 lemon cucumber (sliced)
1/2 English cucumber (sliced)
Dressing
2 tsp Mirin
2 tsp rice wine vinegar
2 tbsp olive oil
pinch of sugar
1/8 tsp red pepper flakes
fresh crack pepper (to taste)
Dressing
Vigorously whisk all ingredients together.
Salad
Mix cucumber slices and dressing in a sealable container and gently shake. let chill for 5 minutes before serving.
Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
Another edition of "Cooking for Fran." I told Zo, "I needed a break from cooking." She replied, "I will cook tonight." Then I cooked anyway because I had set out some salmon to defrost earlier and knew what I wanted to do with it. I did let her cook the next day however and the best part is not that I got a break but how great Zo can cook! I need to take breaks from the kitchen more often! This meal was fast and easy but so tasty that I had to fight with myself about not going back for thirds. Zo had wanted to have this dish over rice but we both had forgot that we ran out of rice after I made Etoufee so we used rice noddles instead. Personally I like rice noodles better when we have Asian styled food because it is way easier to eat with chop sticks! I hope you enjoy this recipe as much as I did! (On a side note did you know that I ate with chopsticks for a whole summer around age 7-9. One of my Asian aunts gave me a pair and I ate every meal with them. The hardest snack for me to eat were Cheez-its while watching Nickelodeon. it took me a good week to figure out how to effectively eat them with chop sticks but I finally got it! That was one fun summer!)
Ingredients:
Eggplant
1 1/2 globe eggplants (cubed)
3 tbsp peanut oil
1 tbsp sesame oil
3 scallions (chopped)
1 tsp fresh ginger (minced)
3 garlic cloves (minced)
1 fresh Green Chile
1/2 cup vegetable bullion
1/2 tsp sesame seeds (for sprinkling over dish)
Sauce
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp cornstarch
1 tbsp chili sauce
1/2 of a ripe oranges juice
Rice noodles
1 bunch of rice noodles (enough for 4 servings)
Sauce
Mix ingredients in a small bowl and sit to side.
Rice Noddles
Soak and cook according to instructions on package.
Eggplant
Over medium high heat, heat peanut and sesame oils in a wok until just starting to smoke, stir fry eggplant until soft and seared (7-10 minutes.) Remove eggplant from wok and sit to side. Add scallions, ginger, garlic and chili and stir fry until very fragrant (about 5 minutes.) Add vegetable bullion and sauce to wok and cook 1-3 minutes until thickened. Move eggplant back into wok and heat through for 3-4 minutes.
Spoon Szechuan Eggplant over a serving of noodles and sprinkle with sesame seeds. Serve while still hot.
Taste Level: VG
Cost: $20 and under
Serves: 6-8 (Makes about 24)
Prep Time: 10-15 min.
Cook Time: 5-10 min.
Difficulty: 1
Fun little bite sized snacks that are work well as an appetizer, a snack or a side depending on the occasion. I made these with some left over artichoke dip we had made and some wonton wrappers that our friend left over. I really do have fun trying to get rid over leftovers from parties because you come up with gems like these.
Ingredients:
2 8 oz jars of artichoke hearts in oil (drained and chopped)
1/3 cup Parmesan (grated)
1/3 cup Romano (grated)
1/2 cup cream cheese (whipped)
1/4 cup of mayonnaise
Sea Salt (to taste)
fresh crack pepper (to taste)
1/2 tsp smoked paprika
1 package wonton wrappers
Preheat oven to 375 degrees.
Form wonton wrappers into bowls and place into a mini muffin non stick pan.
Mix all Ingredients together in a medium bowl. Spoon 2 tsp-1 tbsp per wonton bowl and bake at 375 for 7-10 minutes or until dough is crisp and golden brown.
Remove from oven and let cool 5 minutes before serving.
Taste Level: VGR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 40-45 min.
Difficulty: 2
Another soup from the hater of all things soup. We had some mushrooms that needed to be used right away. I had planned to use them two nights before but it has been so hot I have been avoiding the stove whenever possible. I let them sit too long and they had that look of "if I do not eat them now they may spring to life and destroy the universe." I mean who wants fungus on fungi? That is just plain gross! I debated about what I could do with them and decided to make a soup. I figured a light soup and a sandwich would be nice to have when Zo got home from work. Being that I am not the biggest fan of soup I was not really sure what I was doing. I really just based everything off of how I make clam chowder. I had planned to just have half a sandwich but after doing a taste test I had to have a bowl. The aroma of this soup wrapped around me as I savored the delicious creamy flavor of every sip. I was really happy with how this soup turned out, so happy in fact that I can not wait to make this for company!
Ingredients:
1 cup white mushrooms (sliced thinly)
1 cup crimini mushrooms (sliced thinly)
2 large Portobello mushrooms (chopped, about 6-7 oz in weight)
2 tbsp Italian Volcano lemon juice
1 tbsp sweet European unsalted butter
1 green onion (chopped)
1 shallot (diced)
2 garlic cloves (minced)
1 tbsp Italian parsley (chopped)
1/2 tsp fresh thyme (chopped)
1/4 tsp fresh rosemary (diced)
1 bay leaf
kosher salt (to taste)
fresh crack pepper (to taste)
1 cup heavy cream
1 cup half and half
1 1/4 cups vegetable bullion
1 tsp cornstarch (dissolved in 1 tbsp of vegetable bullion)
Sprinkle lemon juice over mushrooms in a medium bowl and toss by hand till coated well.
Prepare vegetable billion while in a medium sauce pan melting butter over medium heat. Once melted saute shallot, garlic and green onion for 6 minutes. Add mushrooms, thyme, parsley and bay leaf and cook for 10 minutes stirring frequently. Gently stir in the salt, pepper, half and half, cream and vegetable bullion. Turn heat to medium high and bring to the point where the soup just reaches a boil. Immediately reduce heat to low, cover and simmer for 20 minutes stirring occasionally.
Add the cornstarch to the soup and continue to simmer for 10 minutes stirring frequently.
Serve warm sprinkled with fresh parsley (some shredded smoked Swiss sprinkled over the top is also tasty.) Also good when served chilled.
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1
It was a hot 102 degree day in Nevada and I wanted to make something that would not require much time in front of a heat source. Zo had already baked and the kitchen was as close to hell on earth as you could get. I decided I would take everything out of the refrigerator remotely associated with Mediterranean cuisine and make some pitas out of it. I had grabbed down some chicken earlier and decided I would grill it outside. Being that it was so hot I waited to the very last minute before our company was arriving to throw the chicken on the grill. This meal was light, refreshing and very summerish tasting. We had these along with some sweet white wine as we hid from the desert sun. I hope you enjoy!
Ingredients:
Pita
1/4 tsp smoked paprika
fresh crack pepper (to taste)
1 1/2 tsp olive oil
2 chicken breasts
4 wheat pitas
Filling
1/2 cup romaine lettuce (chopped)
1 green onion (chopped)
1 shallots (diced)
16 kalamata olives (diced)
12 white grapes (diced)
8 cherry tomatoes (chopped)
1/3 cup English cucumber (sliced and halved)
Sauce
1 tbsp fresh mint (diced)
1 tbsp 1 tsp fresh cilantro (diced)
1/4 cup mayonnaise
1 tbsp Greek yogurt
1 tbsp feta (crumbled)
2 tsp Sauvignon Blanc
1 tsp Italian volcano lemon juice
fresh crack pepper (to taste)
Sauce
Whisk together all ingredients in a small bowl till mixed well, cover and then sit in refrigerator until ready to use.
Filling
Toss all ingredients together by hand till mixed well, cover and then sit in refrigerator until ready to use.
Pita
Preheat grill to medium heat.
Poke both sides of chicken breasts all over with fork. Crack with fresh pepper and then sprinkle smoked paprika over both sides and rub into meat. Drizzle olive oil over chicken breasts and rub all over meat. Microwave chicken on 30 percent power for 2 minutes. Remove from microwave and place directly onto heated grills lower rack. Let cook for 4-5 minutes and then flip and cook for an additional 4-5 minutes or until done.
Remove from grill and slice into 1/2 inch pieces.
Stuff all pitas equally with chicken, then filling and then drizzle desired amount of sauce over each one. Serve while chicken is still warm.
Taste Level: VGR
Cost: $20 and under
This recipe is another just like Dad use to make back in the day meal. Dad and I use to eat lamb pretty often growing up. Then I always had a great left over lunch to look forward to the next day because my mother and sister never wanted any of it. Zo also do not like lamb so it is really few and far between when I have it. Now and then I will sneak it into the cart as we grocery shop. Unlike my mother who just does not like the taste of lamb, Zo just feels bad for the cute little lambs. I know she likes lamb though because I ordered a lamb meal at the Greek fest last year and when she asked for a bite I said, "Babe you do not want any of this." She was really persistent and I said, "OK then." She thought it was wonderful and I said, " I thought you did not like lamb?" She exclaimed, "That was lamb?" I replied with, "Yes, that is why I said you do not want any." One of the down sides to me teasing everyone I know all the time is... They do not know when I am being serious. Now I know Zo loves lamb but I still can not get her to eat it willingly. It is too bad because this is one of my favorite ways to have it. She had the vegetables with me but was still a little put off because I cook them in the lamb drippings. She had to admit though just how great they are.
Ingredients:
Lamb
1.5 lb lamb loin chops
1/4 tsp parsley flakes
1/3 tsp fresh sage (diced)
1 tsp fresh thyme (diced and then some extra for garnish)
1/4 tsp garlic powder
fresh crack pepper (to taste)
1 zucchini (sliced into 1/8 inch slices)
1 sweet onion (chopped)
Taste Level: VG
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
Looking for a grilled cheese that is a step above the rest? Then try out this gourmet take on the classic grilled cheese sandwich. This sandwich really should feed two. I cut it in half and was full after finishing one half. The only thing I may change the next time I make this guy is sauteing some white onion and using it in place of the green onion. Zo however liked it just the way it was.
Ingredients:
5 Cherry tomatoes (sliced in half)
1/4 cup Monterey Jack Cheese (shredded)
1/4 cup Cheddar cheese (shredded)
1 tbsp Cream cheese
1 green onion (diced)
1 tsp fresh cilantro (chopped)
1 tsp fresh basil (chopped)
2 tsp Brummel and Brown
2 slices of multi grain sourdough
Preheat oven to 450 degrees.
Mix cheeses, onion, cilantro and basil together in a small bowl. Spread half of mixture onto each slice of bread. Place tomato halves onto one slice of bread and then place other slice of bread to form sandwich. Spread 1 tsp of Brummel of brown onto bread and then lay sandwich butter side down on to cooking sheet. Spread 1 tsp of Brummel and brown on slice of bread facing up. Place in oven and cook for 6-7 minutes. Flip using a spatula and cook for an additional 6-7 minutes.
Remove from oven and let cool 3-5 minutes. Slice in half to serve.
Taste Level: VG
Cost: $20 and under
Serves: N/A
Prep Time: 5-10 min.
Cook Time: 0 min.
Difficulty: 1
Zo changed up her Balsamic Vinaigrette dressing and wow what a change! This quick to make dressing has a great flavor and will make any everyday salad taste amazing! I really liked this dressing so much I wanted to lick my plate but I resisted.
Ingredients:
1/4 cup balsamic vinaigrette
1/2 cup olive oil
1/2 tsp fresh thyme (diced)
2 tbsp shallot (diced)
1/2 tsp fresh Italian Parsley (chopped, compacted)
1/2 tsp fresh crack pepper
pinch of sugar
Mix together in a small Tupperware container and refrigerate for 10-15 minutes. Shake before pouring over salad.
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 6-24 hours
Cook Time: 10-15 min.
Difficulty: 1
I was suggested this idea by a friend of mine. I added dill, garlic, essence and volcanic lemon juice then adjusted the amounts of the other ingredients a bit to fit with our tastes and finally switched out green onions for sweet onions and parsley for cilantro. Also I did not have a rotisserie and did not feel like baking it, so I seared it. I was very impressed with how good this tasted and can not think of a better way to say thank you for the great idea than to post it on Cooking for Zo. Thanks so much for the idea!
Ingredients:
Salmon
2 salmon fillets
2 tbsp olive oil
Rub
2 tbsp sweet white onion (chopped)
2 tbsp fresh cilantro (picked of stems)
1/4 tsp fresh dill (chopped)
2 cloves garlic (minced)
1 tbsp balsamic vinegar
3/4 tbsp sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)
Topping
2 tbsp Italian volcanic lemon juice (over top)
2 tsp Unsalted butter
Rub
In a medium bowl, whisk together all rub ingredients except cilantro until mixed well.
Rub the fillets meat with rub, then sprinkle evenlt with cilantro and place in a seal able container letting refrigerate for 6-24 hours.
Topping
Melt butter in the microwave and then stir in lemon juice.
Salmon
Preheat grill to medium low. Coat fillets with olive oil on both sides and place fillets skin up on grill then turning heat to low. Close grill and cook for 3-5 minutes (depending on thickness of fillet, about 1 inch think will need 4 minutes per side.) Using a spatula flip the salmon so that it is skin down. Brush with lemon juice and butter mixture to season and keep moist. Close lid and cook an additional 3-5 minutes or until salmon is flaky.
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 0 min.
Difficulty: 1
This idea comes from a book I read as a teen, unfortunately I can not remember the title of the book. In the story the main character goes to a bar and eats salted black olives (the pretzel of the past.) He tells another patron that he knows the only reason the bar owner has them for free is because they make you thirsty and you have to order more beer to quench your thirst. For some reason out of the whole story those few lines have really stuck in my head for years. I was trying to think of a side to have with some salmon and thought, "Why not some of those black olives but not salted instead use goat cheese and herbs to stuff them." These were one heck of a finger food, I found myself unable not to grab a couple every time I walked by.
Ingredients:
1 6 oz can Black olives
3 tbsp goat cheese
1/2 tsp fresh basil (finely chopped)
1/2 tsp fresh parsley (finely chopped)
1/4 tsp fresh oregano (finely chopped)
1/4 tsp fresh rosemary (finely chopped)
1/2 tsp fresh chives(finely chopped)
Mix stuffing ingredients together well in a small bowl. Stuff each pitted olive with filling until full. Serve at room temperature or chilled.
Serves: 4
Prep Time: 10-15 min.
Cook Time: 5-10 min.
Difficulty: 1
I have just recently starting using edible flowers when cooking. I have added them for garnishes but this is the first time I have ever cooked them. Zo could not pass up these squash blossoms at the farmers market, she said, "They were just to beautiful and I had to buy them." Zo looked online about ways to cook them and she said the most common was to batter and fry them. We both decided we would rather be able to taste them than have them coated in a bunch of flour so we just pan fried them plain. They were really tasty and our company said they were going to have to go out and buy some now. *Updated ingredients and picture 9/7/2010*
Ingredients:
6 squash blossoms (rinsed and stamens removed)
2 tsp prosciutto (diced)
1 tbsp fresh basil leaves (chopped)
1/3 cup fresh mozzarella (shredded)
1/4 cup olive oil
fresh crack pepper (to taste)
In a small bowl mix together mozzarella, basil, prosciutto and fresh cracked pepper. Gently stuff each blossom with 1/6 of the mixture.
In a 10 inch skillet heat 1/4 cup olive oil over medium heat. Once heated place blossoms into oil and crack a little more fresh pepper over them. Cook blossoms for 2 minutes, flip, crack lighlty with pepper and cook another 2 minutes. Remove from oil, place on a plate covered with paper towels and let sit 2-3 minutes to drain. Serve warm.
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 50-55 min.
Difficulty: 2
HAPPY BIRTHDAY ME!!! For my birthday I wanted to post a recipe that is special to me. My family on my father's mother's side come straight from the Parishes of Louisiana. A lot of the dishes I create are heavily influenced by growing up eating Cajun and Creole cuisine. Today I made myself some happy birthday Jambalaya. Did you know Jambalaya is actually a New World adaptation of the dish paella. There are a few ways to make it but this version actually borrows heavily from how my Great Grandmother and Great Great Grandmother made the dish, according to my Dad. My father also says they use to boil the sausage first in a pot of water and then cook the rice in the oily water before adding it rice to the Jambalaya. One thing I have learned about food over the years is everyone has a different way of doing it and they will all argue what the right and best way is. Personally I do not care what the "right" way is as long as it tastes great! So happy birthday me and happy taste buds us all!
Ingredients:
1 1/2 lbs Cajun Andouille sausage (sliced into 1/4 inch slices)
1 1/2 lbs Turkey Linguica (sliced into 1/4 inch slices)
1 lb optional shrimp (shelled and tailed, While not needed I like to add shrimp to this recipe)
3 cups sweet white onions (chopped)
1/2 cup chopped celery (diced)
1 cup green bell pepper (chopped)
1 cup green onions (chopped)
6 large garlic cloves (minced)
2 jalapenos (diced)
1/2 tsp fresh crack pepper
1 tsp kosher salt
1 tsp red wine vinegar
2 tsp essence
3/4-1 tsp Cayenne pepper
3 cups uncooked rice
3 cups water
3 cups chicken broth
3 tbsp butter
Fresh Italian Parsley (for garnish)
(If using shrimp mix together in bowl with 1 tsp essence and sit aside.)
In a large pot over medium high heat cook the sausage until browning. Remove the sausage and place to the side. Add sweet onions and garlic to the pot cooking for 5-7 minutes or until onions are turning translucent.
Add water, broth, seasonings, green onions, bell pepper, celery, vinegar, butter and sausage back to pot and bring to boil.
Once boiling add rice and lower heat to simmer and cook for 15 minutes without stirring. Now turn the rice over and mix all ingredients well, cover and let simmer 15-20 additional minutes or until rice is done.
(If using shrimp add the last 5-7 minutes and cook till bright orange and pink.)
Serve hot with a little Italian Parsley garnish and garlic bread. (Before serving I actually drain the extra oil off by leaning the pot and soaking it up with a paper towel (my dad uses a piece of bread) but this is not necessary.)
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1
I have been wanting to make some stuffed mushroom appetizers for a while now. We bought these portabellini mushrooms for our "Fungi" Pizza but did not use them all. I really liked how they were a medium sized mushroom. Not as small as crimini or button mushroom but not huge like Portobello mushroom. They are just right for a not quite finger food not quite main course appetizer. I did not really like how they came out my first try, they were just missing something. So I added some onion powder, fresh oregano, fresh parsley and Parmesan Reggiano. That really made them good but not great. They are just missing something. I can't decide if I want to take away the Mozzarella and add more cream cheese, or replace the Prosciutto with Italian sausage. Zo suggested splashing them with vinegar but that is not the flavor I am going for. They either need something or need something switched out. You tell me what you think.
4 Portabellini Mushrooms
1 1/2 oz cream cheese
1/3 cup mozzarella (finely shredded)
2 cloves garlic (minced)
1 slice prosciutto (diced)
1 jalapeno (seeded, veined, and diced)
2 basil leaves (chopped, about 1-1 1/2 tsp)
1/2 tsp fresh oregano
1/2 tsp fresh Italian parsley
1/2 tsp Parmesan Reggiano
1/8-1/4 tsp Cayenne
1/4 tsp onion powder
fresh crack pepper (to taste)
1/2 tsp olive oil
1 tsp butter
Preheat oven to 350 degrees.
Use butter to butter a baking sheet. Clean mushrooms with a damp paper towel, break off stems and trim tough ends away. Finely chop stems and sit to side. Crack fresh pepper over the caps, then dust inside and out with Cayenne and set aside.
Heat olive oil in a medium skillet over medium heat. Once heated saute garlic, jalapeno and chopped mushroom stems for 5-7 minutes. Remove from heat and let cool. Once cooled mix together with the rest of the ingredients and fill each cap with an equal portion of stuffing.
Arrange the mushroom caps on baking sheet and place in oven, baking for 15-20 minutes or until mushrooms start to have liquid form under them.
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1
I didn't really create this recipe. We just had the ingredients that were going to go bad and needed to get rid of them. So I just thought up a quick idea that used them all. I started out browning the chorizo and after that I realized I could fry the tortillas in the oil and from their I just kept adding the ingredients and decided I could make it a Fritatta. That is really all there was to it. I did not add any seasonings and if I was to have it again, I wouldn't. We liked it just how it was. The chipotle in the cheddar, the chorizo and the cilantro all lend there ample flavors to this meal perfectly. I really loved how the torillas got so crispy that you were able to pick up the slices and eat them like toast!
Ingredients:
1/3-1/2 cup Chorizo
1/4 cup Chipotle cheddar (shredded)
1/4 cup white cheddar (shredded)
5 egg whites egg
4 6 inch corn tortillas
1 green onion (chopped)
1 tbsp fresh cilantro (chopped)
In a 10 inch skillet brown chorizo over medium heat (5-7 minutes.) Remove chorizo and drain all but 1 1/2 tsp of the oil. Moisten tortillas with a little water on each side (about 1/4 tsp per tortilla) and then lay into skillet forming a (t) shape. Spread out chorizo, pour in egg, sprinkle cilantro, sprinkle in cheeses and then spread green onions over the top. Cover and cook for 5-7 minutes or until egg is done (go ahead and start preheating your broiler.)
Uncover fritatta and place on rack nearest broiler. Cook for 2-3 minutes, remove from broiler and let cool for 2-3 minutes before serving warm. Tortillas should be almost as crisp as chips!
Cut into 4 pieces and serve to 4 people for a light breakfast with fruit or cut in half and serve to two for a filling breakfast with juice.
Taste Level: VG
Cost: $20 and under
Serves: (N/A)
Prep Time: 1-5 min.
Cook time: 5-10 min.
Difficulty: 1
Zo and I mixed our Rootbeer and Coke BBQ sauces and wow! They are really great together. That dry flavor from the rootbeer and that sweet sugary Cocacola taste so good together that I mixed the sodas together... It did not taste good at all! Why the Bbq Sauces taste good together makes no sense to me but they sure do. This sauce was great over my brisket I made and some roast beef sandwiches we had!
Ingredients:
1 tbsp extra virgin olive oil
3 cloves garlic (minced)
1/2 tsp Chile Powder
1/2 tsp cumin
2/3 cup ketchup
3 tbsp root beer (we really like Henry Winard's or Dad's for this recipe)
3 tbsp Coca-cola
1 tbsp soy sauce
1 tbsp teriyaki sauce
2 tbsp 1 tsp red wine vinegar
1/2 tsp fresh crack pepper
1/4 tsp liquid smoke (mesquite)
In a small sauce pan warm olive oil over medium heat. Add garlic, Chile powder and cumin and cook for 30 seconds while constantly whisking. Whisk in the remaining ingredients and cook uncovered stirring often for 5 minutes (or until thickened.)
Taste Level: G
Cost: $20 and under
Serves: 10-12
Prep Time: 15-20 min.
Cook Time: 55 min.-1 hour
Difficulty: 1
After making these and everyone saying how good they are I have been often replying, "I have never really liked Collard Greens." It has come as a surprise to everyone I have said it to so far. Zo replied, "Then why do you make them?" I told her, "I make them because you like them and Mom likes them." Nell said, "What kind of Southerner are you?!?" I said, "The kind that does not like Collard Greens, Kale or Cabbage." I eat Kale, Cabbage and Collard greens if they are made certain ways. When it comes to Collard Greens they have always been made to salty and mushy for my tastes. I made these greens with my tastes in my mind and you know what, I am still not the biggest fan of greens but I went back for a second helping. I preferred mine peppered with a splash of vinegar and Zo added a little salt and hot sauce to hers. If you are also not a fan of greens give these a try and you may be surprised, I was!
Ingredients
1 large bunch collard greens (about 10 leaves trimmed and washed)
1/2 pound smoked bacon (chopped)
2 sweet onion (chopped)
4 garlic cloves (minced)
2 tbsp Louisiana hot sauce
2 tbsp butter
kosher salt (to taste)
fresh crack pepper (to taste)
1/2 tsp vinegar
Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1 inch thick slices. Place greens in pot with meat and butter.
In a large pot melt butter over medium heat and cook bacon, onions and garlic for 7-10 minutes. Add 3 quarts of water to pot and bring to boil. Once water is boiling add the rest of the seasonings and ingredients. Reduce heat to medium and cook for 45 minutes to 1 hour stirring occasionally until tender.
Serve warm. Store in a sealed in container in the refrigerator reheating as desired.
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 24 hours
Cook Time: 3-4 hours
Difficulty: 3
More history about where I learned to cook. I was a military brat as they are called therefore I was exposed to more than a few areas of the States and their different cuisine techniques. When I lived in Texas I think we ate BBQ or Mexican Food 90 percent of the time. My Uncle Willy has made some of the best BBQ I have ever had. He will marinate meat for days and then cook it in the smoker 10-15 hours. I would help my dad and him BBQ when I was little so I hope some of their skills rubbed off on me. I am not as patient when it comes to BBQ. If I want it I want it in the next 24 hours. I do not want to wait days! I usually only marinate my meats for 24 hours and cook them 4-5 hours. I try to find shortcuts to get me tender meat cooked in half the time. I have resorted to differing methods with all meats using anything from a microwave for chicken to the oven and stove top for beef. Brisket can be cooked many ways and I have had it more ways than I can think. This recipes inspiration comes from smoking brisket with my Uncle and father as well as reading about the pit master Walter Jetton when I was in high school. Oddly enough Walter Jetton was said to not be fond of Brisket although he cooked it regularly at Lyndon B. Johnson’s BBQ’s. I am calling it Eureka Brisket because I so many conflicting ideas in my head and then all the ideas intertwined into one answer giving me that moment where I had to say, "Eureka, I found it!" I hope you enjoy this recipe as much as we did.
Ingredients:
3 lb brisket
Hickory
cherry
pecan
Steaming liquid
4 cups beef bullion
1/2 tsp Worcester sauce
1/4 tsp drips liquid smoke mesquite
10 bay leaves
6 cloves garlic (crushed)
Rub
1 1/2 tablespoons brown sugar
1 tbsp 1 tsp essence
1 tsp fresh crack pepper
1 tsp kosher salt
1/4 tsp powdered cumin
1/4 tsp chili de arbol
Cut 5 to 6 slits with the grain evenly separated on both sides of the brisket with a thin sharp knife (I use a fillet knife) about 1/4-1/3 inch deep. Rub and press seasoning rub into both sides of meat and slits. Place in a seal able container and let refrigerate overnight.
Steaming liquid
Bring bay leaves and garlic to boil in 6 cups of water. Once boiling add a 2 2 cup beef bullion cubes and let simmer 10-15 minutes. Stir in liquid smoke and Worcester sauce.
Preheat grill to medium high.
Lay brisket at side up in an aluminium foil boat with at least 1 inch sides. Place brisket in boat on medium grill and pour in enough steaming liquid to submerge 1/4 inch of brisket cook for 20 minutes. Turn down heat to low and cook for 2-3 hours until very tender (check ever 30 minutes and add steaming liquid by pouring it over brisket as needed to keep 1/4 inch of the brisket submerged. Cook until internal temperature reaches 175 then wrap brisket in foil, pour in the remaining liquid (no more than 1/2 cup) and keep testing temp every 30 minutes until it hits 185. Remove from grill and let sit for 5 minutes. Slice and serve with our Ultimate Soda Concoction BBQ sauce.
Alternate uses for this recipe:
1. Lay a few slices of brisket on a hoagie roll, sprinkle over some sauteed onions and bell peppers, drizzle with 1 tbsp BBQ sauce and add 1-2 slices of your favorite cheese, heat for 30 seconds to 1 minutes to melt cheese and you have one killer sandwich!
Taste Level: TF
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1
If you are a lobster lover, you probably feel the same way I do about cooking it. Steaming is the best way to cook it. Of course I do not really like lobster so can you trust my opinion? I suppose it is not that I do not like lobster. I eat and cook it on occasion because Zo really loves it. I just grew up on the ocean and there were so many other sea creatures that I enjoy munching on more than lobster. Growing up and even now I've never understood why every ones favorite seafood is lobster. I always preferred shrimp, conch or squid to lobster, don't let me start on how crab if cooked right makes lobster taste down right bad. Of all the ways I've had lobster I think steamed has to be the best though, in my not so humble opinion. It always comes out moist, tender and flavorful. Zo's favorite part of this recipe was the lobster but I have to admit I am most proud of the rice it was served over. Growing up my parents never seasoned rice with more than a little butter, salt and pepper. I often had rice left on my plate because I was just not interested in eating it. Most of my childhood I thought I hated rice. Eventually I came around but it was about 6 months ago I had some Orange Roughy served over some rice that was flavored so well, I liked it better than the main dish! I started thinking to myself, "Why did we never really flavor our rice growing up?" This was my first time experimenting on flavoring rice and Zo told me, "The rice is so good, it complements the lobster perfectly!"
Ingredients:
2 3-4 oz lobster tails
4 cups water
3 bay leaves
1 sprig rosemary
Sauce
1 cloves garlic (minced)
1/2 tsp dill (diced)
1/2 of a lemons juice
2 tbsp butter
Rice
2 servings or rice (1 cup uncooked)
1/2 tsp Worcestershire sauce
1/4 tsp red pepper
1 1/2 tsp Creole mustard (Dijon can be substituted)
1/4 tsp paprika
2 tsp fresh parsley
Lobster
In a medium sized pot bring 4 cups of water to boil with bay leaves, garlic and rosemary. Once boiling place lobster tails in steamer tray and cover pot. Cook 1-1/2 minutes per ounce and then remove from steamer immediately and run cool water over them for 30-45 seconds to stop the tails from cooking further.
Sauce
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