Posted by Trish | Under Lunch, Sandwiches
Monday Nov 16, 2009
Submitted by randilicious
Serves 2
| 5 tbsp canola oil |
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3 tbsp all-purpose flour |
| 1½ c. milk |
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6 tbsp Parmesan cheese, freshly grated |
3 tbsp sharp cheddar cheese, shredded
|
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1 egg, beaten |
| ½ tbsp pepper |
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½ tbsp oregano |
| 1 tsp paprika |
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1 tsp Old Bay seasoning |
| 1 c. mushrooms, sliced |
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8 stalks asparagus |
| 1 tomato, thinly sliced |
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4 slices of bread, toasted |
| 1 avocado |
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leftover turkey slices and/or ¼ lb. pork roast thinly sliced |
1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
Posted by Trish | Under Lunch, Soups
Tuesday Mar 31, 2009
Submitted by The Crab Place
| 3 tbsp all-purpose flour |
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1 oz. dry Hollandaise sauce mix |
| ½ tsp dry mustard |
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4 c. half and half |
| ¼ c. butter |
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2 tsp Old Bay seasoning |
| ¼ tsp celery seeds |
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1 c. whipping cream |
| 1½ tbsp cooking sherry |
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1 lb. Maryland crab meat |
1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.
Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.
Posted by Trish | Under Lunch, Soups
Tuesday Feb 3, 2009
Submitted by randilicious
Serves a lot
| 1 large onion, finely chopped |
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4 cloves garlic, minced |
| 1 green bell pepper, finely chopped |
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1 jalapeno pepper |
| 2 tbsp tomato paste |
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2 tbsp butter, cut into pieces |
| ¼ c. all-purpose flour |
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1 tbsp dried oregano, crushed |
| 1 tsp ground cumin |
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2 tsp crushed red pepper |
| ½ c. chili powder |
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14.5 oz. diced tomatoes with liquid (1 can)
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| 1 lb lean ground turkey |
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15.25 oz. kidney beans, drained and rinsed (1 can)
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| 2 tbsp Jack Daniels whiskey |
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salt & ground black pepper to taste |
1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.
Posted by Trish | Under Condiments, Lunch, Soups
Monday Apr 14, 2008
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef |
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½ c. onions, diced |
| 15-16 oz. black beans (1 can) |
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15-16 oz. pinto beans (1 can) |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) |
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14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) |
| 11 oz. Green Giant Mexicorn (1 can) |
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14 oz. beef broth (1 can) |
| 1 pkg. Old El Paso Taco Seasoning |
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1 tbsp salt |
| 1 tbsp pepper |
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½ tbsp garlic powder |
| ½ tbsp chili powder |
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16 oz. sour cream |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
|
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1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Posted by Trish | Under Dinner, Lunch, Poultry, Soups
Friday Apr 4, 2008
Submitted by AnyasMom
Serves 6-8
| 1¾ c. water |
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14 oz. chicken broth |
| ½ lb. cut up boneless chicken |
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2 tsp chili powder |
| 1-2 c. salsa |
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11 oz. corn |
| 3 c. tortilla chips, broken |
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½ c. Monterey Jack cheese |
In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.
