Thursday, November 1, 2012

Karla's Taco Soup

This is my neighbor Karla's recipe for Taco Soup, with notes from when my Mom made a double batch of it.

Ingredients, heat together:
  • 1 lb hamburger, browned
  • 1 small onion
  • 1-1/2 pt tomato juice (or use half juice, half finely diced canned tomatoes)
  • 1/3 c. brown sugar
  • 1 pt sweet corn (or canned corn w/ peppers)
  • 15 oz chilli beans
  • 1 package taco seasoning
also, for topping each bowl:
  • corn tortilla chips
  • grated mexican cheese
  • sour cream
That's it!

10/2012 - Mom made this as a double batch, making the adjustments above in ( ) s. Yum!

Thursday, October 11, 2012

Pumpkin Bread Pudding

This one was from Domino Sugar in the Whole Living Magazine, November 2012.

  • 4 c white bread, cubed
  • 4 eggs
  • 3 egg yolks
  • 1-1/2 c milk
  • 1-1/2 c heavy cream
  • 3/4 c canned pumpkin puree
  • 1 c sugar
  • 1/4 tsp salt
  • 1 tbsp rum or bandy
  • 1/4 tsp nutmet
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp butter, cold, cut into pieces
  1. Preheat 350F.  Grease 13x9x2" baking pan. 
  2. Dry bread cubes on a cookie sheet in oven 10-15 minutes. Place cubes in pan. 
  3. In large mixing bowl, whisk together all ingredients except butter. pour over bread cubes. Let sit 10 minutes unil bread is fully soaked. 
  4. Dab butter over top. Bake 40-50 minutes.  (Pudding should be set in center, not dry).
w/ Ginger Creme Anglaise
  • 1 c milk
  • 1 c heavy cream
  • 2 tsp ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • 1/2 c sugar
  1.  In small saucepan over medium, bring milk, cream, ginger and vanilla to a slight boil, stirring occasionally.  Remove from heat immediately.
  2. While mixture is heating, whisk yolks and sugar until smooth.  
  3. Slowly pour 1/3 cup of hot milk mixture into egg yolk mixture, whisking constantly.
  4. Gradually add egg yolk mixture back to remaining milk mixture in saucepan, continue whisking. 
  5. Return to heat, stirring constantly until creme coats the back of a spoon.
  6. Transfer creme to serving bowl, pour over warm bread pudding.
Serves 8-10

Candied Jalapenos (Cowboy Candy)

I made a 1/3 batch of this - those measurements in ( ) .

  • (1) 3 lbs firm, fresh Jalapeno Peppers, washed (i used other hot peppers)
  • (2/3) 2 cups Cider Vinegar
  • (2) 6 cups Granulated Sugar
  • (<) 1/2 tsp tumeric
  • (<) 1/2 tsp celery seed
  • (1) 3 tsp granulated garlic
  • (1/3) 1 tsp ground cayenne pepper
  1. Wearing gloves, remove stems from jalapenos and slice into uniform 1/8-1/4" rounds. Set aside.
  2. In large pot, bring cider vinegar, sugar, tumeric, celery seed, garlic & cayenne to a boil.  Reduce heat and simmer 5 minutes.  Add pepper slices and simmer for exactly 4 minutes.
  3. Use a slotted spoon to transfer peppers into sterile caning jars, up to within 1/4" of the upper rim of the jar. 
  4. Turn heat up under pot wth syrup and bring to full rolling boil.  Boil hard for 6 minutes.
  5. Use a ladel to pour boiling syrup into jars over jalapenos. 
  6. Wipe rims of the jars w/ clean damp cloth, and fix on new lids.
Leftover syrup can be jarred, and used brushed on meat to grill, etc.

Original recipe from:

Onion Pepper Relish

I used this recipe to make an onion pepper relish.  I made the full batch, and canned it, but haven't tried it just yet.  Recipe is available here: 2011/11/harry-david-onion-pepper-relish.html

  • 36 oz canned diced tomatoes, drained
  • 3 bell peppers, seeded and ribs removed (mix of red/green/orange)
  • 3 cups sugar
  • 1 tbsp salt
  • 1/2 tsp crushed red pepper flakes
  • 3 jalapeno peppers (or other hot pepers), seeds and ribs removed
  • 1-1/2 medium onions
  • 1 cup white vinegar
  • 1 small box powdered pectin (1.75 oz)
  1. Chop all veggies.
  2. Mix everything together except pectin in a pot. Bring to boil, reduce heat and simmer for 1 hour. 
  3. Add pectin, let boil 1 minute.
  4. Pour relish into half pint jars, leaving bout 1/2 inch room.  
  5. Store in fridge up to 2 weeks, freeze up to 2 months, or can.

Serving suggestions include dumping it over a block of cream cheese and eating w/ pita chips or crackers, or mix together w/ the cream cheese to make a creamy dip.

Monday, September 10, 2012

My Sheperd's Pie, Version 1

Preheat oven to 375F.

For Filling:  Sautee until golden & softened:
  • 1 large onion, chopped
  • 1 large carrot, chopped small
  • 1-1/2 lb pre-cooked ground beef
  • salt and pepper to taste
Then add:
  • 1 to 1-1/2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp worchestershire
  • 1 tsp fresh rosemary, or dried but rubbed between fingers to crush up
  • 1 tsp fresh parksley, or dried and rubbed between fingers to crush up
Simmer to thicken 10 minutes.  Then add:
  • 1 cup frozen peas
  • 1 cup frozen corn
Cook to warm everything through and combine, then pour into a dish, such as a deep dish pie pan or casserole.

For Potatoes, boil about 20 minutes or until soft.
  • 1.5 lb potatoes, quartered/chunked
Drain potatoes, put into bowl, and mash.  Use a hand mixer to add in:
  • 4-6 tbsp unsalted butter
  • 1/4 to 1/2 cup milk (a bit at a time
  • 1 to 1-1/2 cups cheddar cheese
  • a bit of salt to taste.
Mix all until smooth and good consistancy.  Spread over top of ground beef filling, and crosshatch with fork.
At this point, you can cook or cover with plastic wrap and refrigerate for up to 24 hours.
Bake 30-35 minutes.

1. Made 9/6/12 for Mom & Dennis.  Dennis liked that this version does not have much liquid/gravy in it.  Mom liked that it had lots of flavor and veggies instead of just meat and potatoes.

Friday, July 6, 2012

Bacon & Chevre Stuffed Chicken

Using THIS recipe as a guide, I made something new for dinner - and yes, it was delicious.

  • 2 large chicken breasts
  • 2 oz chevre / goat cheese
  • 4 pieces of bacon, cooked & crumbled or chopped
  • 2 tbsp sliced spring onions, or green onions
  • salt, pepper, garlic powder, spices to taste
  • 1 tbsp olive oil
  1. Slit chicken breasts at widest part and fold open onto plastic wrap and pound to an even thickness - they do not have to be thin.
  2. Combine goat cheese, bacon & onion in a small bowl.
  3. Put half of the mixture on half of one chicken breast and fold over to cover the cheese. Use toothpicks to hold closed.  Repeat with other chicken breast.
  4. Heat olive oil in a skillet and cook chicken breasts about 4 minutes, till golden brown on each side.
  5. Move skillet into oven (or remove chicken from skillet & into pre-warmed glass dish), and cook at 350F for aprox 12 minutes.  Let rest 5 minutes before eating.

7.7.12 - Made for me, mom & dennis - turned out really well.  Can definitely make this again - very easy.

Wednesday, May 23, 2012

My Eggplant No-Noodle Lasagna Parmesan

For Eggplant:
  • 1 medium-large eggplant (or 2-3 Japanese eggplants), sliced 1/8-1/4" thick (or as desired)
  • 2 eggs + 1 splash of milk (or for vegan, use all almond or soy milk mixed with some brown rice flour)
  • 1-1/4  cups Panko (Japanese bread crumbs)
  • 1/2 c. Italian Season Breadcrumbs 
  • 1/4 cup grated Parmesan (optional)
For Casserole:
  • 1 jar marinara sauce - I recommend a good chunky sauce with lots of mushrooms or veggies. *see NOTE
  • capers (optional)
  • 15 oz part-skim ricotta cheese
  • 1 cup grated part-skim mozzarella
  • 1 cup grated Parmesan cheese ( or parmesano-regiano blend)
  • salt & pepper to taste.
  1. Once eggplant is sliced, lightly sprinkle with sea-salt to draw out the excess water and eliminate any bitterness in the eggplant.  Let sit 1 hour, rinse, and pat dry.
  2. Preheat oven to 375, grease baking sheet with oil (or line with parchment paper). 
  3. Dip each slice of eggplant in egg wash, then in mixture of breadcrumbs & parm, and place on baking sheet.  Sprinkle lightly with salt, bake 10-15 minutes until golden.  Flip over, sprinkle with more slat, bake 7-10 more minutes until crispy golden brown.  Let cool.
  4. Lower oven to 350.
  5. Grease 8x10 casserole pan with olive oil.  Spread some of the marinara over the bottom, and layer 1/2 of the eggplant, then 1/2 ricotta, 1/2 mozzarella & 1/2 Parmesan. Spoon marinara over pieces of eggplant - don't drench or eggplant will get mushy, sprinkle w/ some capers, then repeat cheeses for 2nd layer (or use less, and make more layers if necessary).
  6. Bake 20 minutes covered, and then 10 minutes uncovered for 30-45 minutes total until bubbly and browning.  Broil top if desired (remember to keep watch!).  Let cool 10 minutes before serving.

*NOTE:  If you are using a regular sauce and want to add a little something to it, try this, and after lowering the temp in step 4, sautee shallot, garlic in olive oil.  Add mushrooms & thyme, season with salt and pepper, and when cooked, add marinarra and stir well. Add capers to taste. Then continue w/ step 5.
  • 1 tb olive oil
  • 8 oz baby bella mushrooms
  • 1 small shallot, minced
  • 1/2 tsp garlic, minced
  • 1/2 tb thyme, chopped

Cited Recipes:

Made this on:
  • 5/25/12 - Made for mom & Dennis - both really liked it!  Made a few corrections to the recipe above (be sure to really let the eggplant cool before layering w/ sauce - it will help keep the breading crunchier.  This came out really great, and my stepdad who asked "um, where is the meat?!" said later that he didn't even miss it and he was surprised it was filling even without it!  My mom thought she did not like eggplant at all, but surprise surprise!  I was very happy that my eggplant did not come out mushy - it was great!  Definitely a keeper.

Sunday, April 29, 2012

Mom's Maple Sausage & Apple Balls

  • 1 pkg. Maple Pork Sausage (like Jimmy Dean)
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • ¾ cup all-purpose flour
  • 1/3 cup coarsely grated, peeled Granny Smith apple
  • ½ teaspoon ground cinnamon
  1. Combine all ingredients and mix w/ hands until well combined.
  2. Shape into 1 inch balls, and put on lightly greased baking pans. If you need to make later, you can freeze them.
  3. Bake at 375 for 12-14 minutes.

    Original recipe from:
**This would be a perfect dish to make for a picnic or SCA event. They are even good cold.**

Saturday, April 21, 2012

My Sausage & Onion Manicotti

  • 1 box manicotti shells
  • 1 pkg. Jimmy Dean Sausage (or other sausage, you can also slit open casings of sausages)
  • 1 small to medium onion, chopped
  • 1 15-oz pkg low-fat or fat-free ricotta
  • 1 2-cup pkg low-fat shredded mozzarella, plus more to top
  • 1 egg, slightly beaten
  • 1 jar of marinara sauce
  1. Cook manicotti shells according to package directions till 3/4 done - about 6-7 minutes.  Drain pasta, and place on a baking sheet lined with foil, spacing apart to let dry and cool.
  2. Cook sausage until done well, and make sure meat is broken into small pieces.  Drain well. (I drained mine in a plastic colander, lined with 3 paper towels to help absorb the grease, but to limit the small pieces of sausage from slipping through the colander holes.)  Let drain.
  3. Saute chopped onion in some olive oil and butter until golden/translucent.
  4. In a medium mixing bowl, combine drained sausage, cooked onions, ricotta and mozzarella.  Add in the egg and stir all until well combined.
  5. Pour a small amount of marinara to coat the bottom of a large glass pan. If baking today, preheat oven to 350F.
  6. Using a long, thin spoon, spoon the mixture into each manicotti tube.  As you fill the tubes, gently place them in the glass pan next to one another. Top entire dish with remaining marinara when finished.
  7. Cover with foil, bake for 40 minutes.  Uncover, top with a few handfuls of mozzarella, and bake for 15 more minutes, or until golden and cheese is melted.

*NOTE* If you would like to enjoy later, you can make the manicotti ahead of time and refrigerate, covered for up to 24 hours. This can also be frozen, and baked later, if you like, but keep in mind that it may take longer to bake.

  • 4/21/2012 - for Mom & Dennis - both loved it!

Friday, March 2, 2012

Grilled Apple & Cheese Sandwich

Today I had a lot of sewing to do, and had the TV on in the background (oh, how I dislike daytime TV, but it is what it is for today).  Well it seemed like EVERYONE was talking about grilled cheese sandwiches!  Live w/ Kelly Ripa, Wendy Williams & The Nate Show all had something to say about my favorite gooey sandwich, so when it came time for lunch, I knew exactly what to make...

Grilled Apple & Cheese Sandwich

- butter
- 1 small apple, sliced (you won't use the whole thing)
- multigrain bread
-muenster cheese (or gruyere)
- whole grain mustard (Maille)

1. Heat pan on medium-low with 1 tbsp butter.  Lay apple slices into the pan and cook for about a minute, then flip over (or stir if using a sautee pan), and cook until they start to get golden brown and are no longer raw.  Remove from the pan and set aside.
2. Butter one slice of bread and place in the pan butter side down.  Carefully butter the top side of the same slice of bread (this is optional, but to me, there's never enough butter on a grilled cheese).  Add a layer of cheese, and then arrange sliced apples on top.  Top with another layer of cheese.
3. Now butter another slice of bread on one side, and then swipe on a thin layer of whole grain mustard onto the other.  Add this to top off your grilled cheese sandwich with the mustard side on the cheese, and the butter side on top. 
4.  Carefully flip over the entire sandwich to grill the other side, and place a domed lid over the whole sandwich to get the cheese nice and melty.
5. Remove from pan, cut diagonally, and enjoy it's gooey cheesy goodness.

Friday, February 24, 2012

Peruzing Pizza...

Pizza recipes I've stumbled upon......

Dough & General Ideas:

Thursday, February 23, 2012

Crazy for Cookies....

Chocolate Chip:
Peanut Butter:
Sugar, Butter & Shortbread:

Wednesday, February 22, 2012

Seafood Suggestions

Stumbled-upon seafood recipes....



Soup's On!

Soup recipes that I've Stumbled across....

Chili & Bean Soups:

Breaking Breakfast!

Breakfast recipes that I've Stumbled across....

Cinnamon Rolls & Sticky Buns:

Pancakes & French Toast
Muffins & Scones:

I'm not Chicken when it comes to Chicken

Chicken recipes that I've Stumbled across online...
The ** ones are those that I REALLY am looking forward to making!

Finger Foods:
From Across the World:
In The Oven:

Tuesday, February 21, 2012

Plenty of Pasta....

Here's a bunch of Pasta recipes that I've stumbled upon....

Mac & Cheese:


Meat Included:

Pesto Pasta w/ Chicken Sausage & Roasted Brussels Sprouts

My mom found this recipe online somewhere and I made it this evening for dinner, with a few slight adjustments.  Here's our version.  Exactly as it is, it is 10 weight watchers points per serving, making 4 servings.
  • 1 lb fresh brussels sprouts, ends trimmed and outer (unpretty) leaves removed
  • 2 tbsp + 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4-1/2 tsp ground black pepper (to your taste)
  • 1/2-1 lb Farfalle or Orecchiette Pasta *
  • 4 chicken sausage links, sliced into 1/4" thick coins**
  • 5 cloves of garlic, peeled and thinly sliced, or equivalent of jarred minced garlic
  • 1/3 cup pesto sauce
  • parmesan cheese, optional
  1. Preheat oven to 400F.  If you are using large brussels sprouts, cut in half, if using small, leave whole.  In a large bowl, combine brussels, 2 tbsp oil, salt & pepper to coat well.
  2. Prep a baking sheet w/ aluminum foil, and spread the sprouts on evenly.  Roast 20-30 min, or for small sprouts it only takes 12-15 minutes.  Be sure to stir about 1/2 way through cooking.  You want them to be crispy on the outside and cooked inside.
  3. Cook pasta according to package directions to al dente.  Drain and reserve some cooking water to use when combining if needed.
  4. Heat the 1 tbsp olive oil in large skillet on med-high.  Add sausage, cook, stirring occasionally, till almost browned.  Add garlic, and cook for another 1-2 minutes until fragrant and sausage browned.
  5. Once everything is all done, add the brussels to the skillet w/ the sausage, and then add in the pasta.  Stir in the pesto sauce and combine all evenly.  
  6. Serve warm, sprinkle w/ Parmesan optional.
*I used about 1/2 lb of multigrain farfalle pasta, the recipe called for 1 lb orecchiette, but I wanted the ratio to be a little more even, and not a pasta w/ a little bit of veg & meat.
**I used Johnsonville Chicken Sausage w/ Apples - fantastic!!

Just Desserts...

Dessert recipes from Stumble:

 Bark & Brittle:

Say Cheese!

Assorted Cheese-related recipes that I've stumbled over...

Mom's Asparagus Crab Quiche

I made this last night for the first time, although my mom has made it several times in the past.  After making it, I'm writing this recipe as to how I think it should be done NEXT time to adjust for issues that I had with it.

  • 3/4 lb fresh asparagus, broken into 2 inch pieces
  • 1 unbaked pastry shell, 9-11 inches, to fit dish
  • 6-8 oz crabmeat, preferably claw, drained and slightly flaked
  • 1-1/2 cup shredded swiss cheese
  • 1 tbsp flour
  • 4 eggs, lightly beaten
  • 1 to 1-1/4 cup half and half cream
  • 1/2 tsp salt
  • hot pepper sauce (Tobasco, Tapatilo or Goya. 4 drops of Goya was still really mild)
  • 2 tbsp grated Parmesan
  1. Toss chopped asparagus in boiling water and cook to crisp-tender, just to take the raw off. Drain well and pat dry with a dishtowel.  Reserve a small handfull (preferably with tips for decoration).
  2. Toss the flour with the swiss cheese to cover - I did this in a small plastic container w/ a lid.
  3. Measure half&half into a measuring cup, add the 4 eggs, salt and tobasco to taste, mix well.
  1. Layer asparagus into the bottom of the pastry.  Next layer the crabmeat evenly around the top.
  2. Follow that with the swiss cheese, and top it all with the egg mixture evenly poured over the top in a circular motion.
  3. Sprinkle the top with the Parmesan, and arrange the reserved asparagus tips on the top of the pie for decoration.
  4. Bake @ 350F for 40-60 minutes.  Let stand 5 minutes before cutting.
Original recipe only calls for 3 eggs and 1-1/2 cups of 1/2&1/2 but this was quite runny, so I would highly recommend the change above.  Also would be interested in trying a bit of the oldbay seasoning in with it.

Thursday, February 16, 2012

Pasta Puttanesca w/ Tuna

I saw this recipe on the Dr. Oz Show, when Dr. Andrew Weil's was on the show.  They briefly went over the recipe, and I found it online HERE because my stepdad really wanted to try this.  With minor adjustments, here is the resulting recipe from my experiment, inspired by Dr. Andrew's.

  • 1 28-oz can Italian plum tomatoes, slightly drained, then crushed with a masher (or Italian crushed tomatoes, if you prefer)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1 tbsp capers (no extra liquid)
  • 1/3 cup kalamata olives, sliced or chopped as you prefer
  • 2 cloves garlic, minced or crushed with a garlic press
  • 1 tbsp fresh basil, minced (or close to)
  • 1 24 oz. can of white chunky albacore tuna
  • 1/2 lb (1/2 box) gluten free spaghetti
  • fresh grated parmesan
  1. Combine all pasta sauce ingredients except tuna, and if you have time, let set for apx 1 hour at room temperature to combine the flavors.  Then, add tuna, and heat on low to warm through.
  2. Cook pasta according to package directions to achieve an al dente texture and drain.  Return to pan.
  3. Coat pasta with a portion of the sauce and mix well to coat noodles.
  4. Plate pasta topped with sauce, and sprinkle on fresh parmesan.
  5. Enjoy.

Thursday, February 9, 2012

Nigella's Apple Mustard Sauce (for Pork or Gnocchis)

To make for Pork Chop sauce and gnocchis:

  1.  If making pork chops, remove the fat, and bash with a mallet, rolling pin or meat tenderizer between two pieces of plastic wrap to thiner, more uniform thickness for even and quick cooking.
  2. Heat the oil in the pan, and cook chops over med-high heat for about 5 min per side.  Remove and keep warm.
  3. Pour cider into pan and deglaze, letting it bubble for apx 1 minute.  Add mustard, and stir in cream.
  4. Let sauce cook for a few minutes.
Serve sauce over Pork Chops
Toss Gnocchi in this sauce and enjoy it's apple-mustard deliciousness!

This recipe is originally from Nigella Lawson's cookbook, Nigella Express.

Wednesday, February 1, 2012

Healthful Burritos w/ Rice & Beans

  1. Warm/cook black beans and corn.  I used canned black beans, so after cooking I rinsed them in cold water to get the mushyness off of them, drained, and put both of the veggies into a bowl.  Add diced tomatoes and chopped onions, mix well and sprinkle with a bit of lime juice and a bit of chopped cilantro (or parsley, if you prefer).
  2. Grill meats or cook on the stove as you like.  You can use a bit of mexican seasoning if you like, I recommend those by Auntie Arwen (I use their mild fajita spice when cooking for my mom because it's flavorful, but not hot).  When meats are cooked, let rest for a moment, then slice on the diagonal into strips, or chop into cubes.
  3. Prepare your rice & beans, heat up the refried beans (this part is easy!  the rice takes about 30 minutes, however).
  4. Assemble your burritos using  meats & salsa.  You can put your rice & refried beans in the burritos too, or you can serve those on the side.  Top burritos with cheese, lettuce and a small dollop of sour cream or lots of guacamole.

BLT Spring Rolls

Today I made these "American" spring rolls - just like a BLT!  I didn't have mint, basil or any fresh herbs on hand to throw in, so the ones I made are literally just BLT in rice paper, but I'm pretty excited about them.  

I made the dipping sauce that is listed to go with them, but personally i would prefer closer to a 50/50 ratio with the shoyu and mayo, and the sesame and lime juice as listed.

You can find the complete recipe and instructions at White On Rice Couple (


Sunday, January 1, 2012

Two Easy Steak Marinades

Marinade #1: Rosemary & Balsamic
  • 1/2 cup red wine vinegar or balsamic vinegar
  • 1/4 cup olivie oil
  • 3 sprigs rosemary
  • 3 cloves garlic, sliced
  • 1-1/2 pound steak
Marinade #2: Shoyu, Garlic & Rosemary
  • 1/2 cup shoyu
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 8 cloves garlic
  • 4 tsp (dried) rosemary
  • 1 pound beef
Sear at 500 in the oven for 15 minutes (or sear in pan)
Then Bake at 375 for 20 minutes.  Let rest before cutting.

Cilantro-Lime Honey-Garlic Chicken

  • 16 oz. chicken
  • 1/4 cup lime juice
  • 1/2 cup cilantro
  • 6 cloves garlic
  • 1 tbsp honey
  • 1 tbsp olive oil
  1.  pound chicken to even
  2. mix marinade, and marinade for 2-4 hours
  3. remove excess and cook @ 350F, 30 minutes covered, 30 minutes uncovered.

Basic Enchiladas

Heat for one minute:
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken stock
Heat until thick and bubbly, about 1 minute.
  • 8 oz sour cream
  • 1/4 tsp cayanne pepper, paprika (or spices blend listed below).
Add 3/4 of this mixture to a bowl containing:
  • 3 cups cooked chicken (shrimp or beef)
  • 2 cups cheese (mexican blend)
  • 1 onion, chopped
Wrap mixture into Enchiladas in glass casserole and top with extra sauce.
Bake at 350 for 30 minutes.
Top with cheese, and let melt in the oven for about 5 minutes.

Spice Blend:
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • cayanne
  • paprika
  • salt
  • pepper
2011 - I made these a few times for Jeff and I in Kona, and adjusted the spices according to Jeff having an ulcer, but the sauce mix is a really great recipe, and season to taste.

Lemon Garlic Green Beans

  • 2 cups garlic, minced
  • 1 lb. green beans, cut into 2" pieces
  • 1/4 tsp pepper
  • 1 tsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  1. In skillet, cook garlic, 30 seconds.
  2. Add beans, cook & stir 10-13 minutes to crisp-tender.
  3. Stir in lemon juice, salt and pepper.

Orange Honey Garlic Chicken

  • 4 chicken breasts
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1/4 c. orange juice
  • 2 cloves garlic, crushed
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  1. Marinade 2-4 hours.
  2. Preheat oven to 350F.
  3. Bake 30 minutes covered, 30 minutes uncovered, basting 1 time.
2011- I made this for Jeff & I and it turned out well.