We saw a T-V cooking show somewhen and wrote this recipe down to try. Sorry, we can’t remember the name of the show to give credit. But these are really good, especially lathered in butter!
- 3 cups flour
- 3 tsp sugar
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp salt
- 2 cups cream
Preheat oven to 450.
Whisk together dry ingredients. Heat cream in microwave for 1 minute. Add to dry ingredients and mix (should be sticky).
Using 1/3 cup measure, spray with oil and scoop biscuit dough pressing against side. Drop onto baking sheet lined with parchment.
Put in oven and bake 10-12 minutes. Brush with 2 tbsp. melted butter. Cool 5 minutes.
This recipe turned out to be quite tasty. It is especially good with fresh salmon! Add a few small potatoes and some sauted bok choy for a really healthy meal.
- Salmon filets – about ½ lb filet per person (following is per filet)
- 1 tablespoon butter
- Green onion, chopped
- White wine
Preheat oven to 400.
Debone filets, rinse and pat dry.
Prepare separate aluminum foil sheets just large enough to hold separate filets. Place individual filets on foil. Put 1 Tbs butter patty on top of each filet. Squeeze lemon juice and sprinkle a small amount of wine over the top of the salmon. Place 1-2 lemon slices and a sprinkle of chopped green onion on top of each.
Wrap up each foil package tightly and place on baking sheet.
Bake 10 minutes.
Remove from oven. Set oven to broil. Open foil and return salmon to oven to brown tops.
Serve while hot.
This is a great low calorie salad that is easy to make and easier to eat! Enjoy.
3 chicken breasts
1 large or 2 small Napa Cabbages
4 green onions
4 Tblsp. Toasted sesame seeds
4 Tblsp. Toasted almonds
One package of oriental flavored Top Ramen Noodles
2 Tblsp. sugar
1 Tblsp. sesame oil
½ cup vegetable oil (do not use olive oil)
1 Tsp. pepper
6 Tblsp. white vinegar
½ Tsp. salt
1 flavor package from the oriental flavored Top Ramen
Dice chicken breast and cook over medium heat until just done (about 5-7 minutes). Let cool completely, then shred.
Slice up cabbage, removing large spines and retaining leafy sections. Dice green onions. You can put the chicken, cabbage, and onions together ahead of time and refrigerate until ready.
Add the seeds, almonds, and top ramen noodles to cabbage and chicken.
Combine all ingredients for the dressing. Add to salad and toss.
Perhaps the farmers in Monterey County having been tinkering with the genome of the Artichokes! Some of them are getting very large lately, 5-6 inches in diameter! And they are quite tasty too, lots of flesh. They go great with butter or mayo. These beauties are $3.99 each at Whole Foods today. Serve with bean soup and a side of salmon and your heart will thank you.
This is a simple make ahead recipe and it freezes well. Use for stuffing your turkey, or simply bake in a casserole dish. Read through the recipe before beginning, you’ll see how simple it is! Chicken or vegetable broth can be used in this recipe. Makes 12 cups (24 servings).
1 (12 ounce) package corn bread mix
1 teaspoon dried thyme
1 pound sausage, cooked and drained
2 teaspoons ground sage
1 tablespoon butter
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon salt
3/4 cup chopped onion
1 cup vegetable broth
3 stalks celery, chopped
1. One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3. In a sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
5. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist.
Loosely stuff in fowl or casserole dish and bake at 350 degrees F for 30 minutes or until heated to 160 degrees F.
This is a lovely creamy soup of toasty butternut squash. A real winner when the Monterey fog rolls in and reminds us that it can get nippy in California.
- 2 Butternut Squash
- 4 tablespoons sweet butter
- 1 onion sliced thinly
- 1 tablespoon thyme, chopped
- 1 tablespoon sage, chopped
- 1/2 nutmeg, grated
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 4 tablespoons maple syrup
- 4 tablespoons apple cider vinegar
- Salt and pepper
1. Pre-heat oven to 375°F. Cut squash lengthwise and seed. Rub with olive oil and season with salt and pepper. Roast face down on a parchment lined cookie sheet until tender (about 45 minutes).
2. In a soup pot sweat onions in butter until translucent. Add thyme, sage, and nutmeg and season with salt.
3. Scrape squash from peel into pan with onions. Add stock and simmer for 1 hour. Taste and adjust salt and pepper. Add maple syrup, cream and cider vinegar.
4. Puree in a food processor (probably in batches depending on the size of your processor).
5. Heat and serve with a dollop of herbed goat cheese and a few drops of chili oil.
This egg salad is quite tasty and has no mustard!
• 4 hard boiled eggs
• 5 tbsp sweet pickle relish
• 2 tbsp mayonnaise
• 1 tbsp olive oil
Combine and stir all ingredients in bowl. Mash up the eggs. Toast your bread, spread on the salad, perhaps add a lettuce leaf and enjoy!
The above amount makes enough for 3 to 4 sandwiches.
We like Milton’s Healthy Whole Grain bread for the sandwiches, but a good sourdough bread or bagel would be nice too.
This fudge is really good. we had lots of it over the holidays. And it is sooo simple to make.
- 3 cup SemiSweet Chocolate Chips
- 1/4 cup Butter
- 14 oz. Condensed Milk
- 1 cup Nuts
Combine all ingredients (except nuts) in bowl. Microwave on high until 50% of the chips have melted, stirring frequently (approx. 3-5 minutes). Remove from microwave and stir in nuts. Pour into greased square dish. Refrigerate until set.
(You can leave out the nuts, if you prefer. It is delicious that way too!)
Cut into squares and Enjoy!
Barbara bought dried red chili pods from www.newmexicanconnection.com (medium and hot) and then brought them to our house to process them. They deseeded the pods, soaked them, blended with water, and strained the skin to create the concentrate. When I saw that they had to wear rubber gloves for protection, I knew they were using the real stuff! We used to buy frozen Bueno Chili and bring it home from Gilbert, AZ in coolers, but this stuff was much hotter (and better) like her family had in Albuquerque, NM. Sandy’s deceased brother George and I only liked the “hot stuff”.
They had 4 bags of the dried peppers, which produced about 60 cups of concentrated chili. We put it into 2 cup plastic containers and froze all but enough to eat for the next few days. It is lots of work, but worth it in the end. Be sure to do this in a well ventilated area!
I eat the chili (mixed with turkey) over baked potato with beans, cheese and lettuce. Everyone else uses hamburger and tortillas. “Raw” chili is so much better than the stuff in jars. We never had this stuff in Iowa! One of these days, we will have to try mixing the chili into turkey meat loaf for flavoring. Mmmm
You can also buy Sopaipilla mix from this website. Instructions for both chili pepper processing and sopaipilla are included.
“The journey is the reward.” – Buddha
Yield: 4 people
• 1/2 package egg noodles
• 1 1/2 lbs. lean ground turkey
• 2 cups sliced mushrooms
• 3 packages brown gravy mix
• 3 tablespoons sour cream
• 1 teaspoon “Better Than Bouillon” (BTB)
• 3 cups water
Sauté the mushrooms.
Add the turkey (crumble it) and brown it.
Sprinkle gravy mix over turkey, add the water.
Stir until gravy is thickened. Stir in BTB.
Reduce heat, let simmer 20 minutes.
Cook the noodles according to package directions.
Turn heat under turkey mix off. Stir in the sour cream.
Serve turkey mix over the noodles.
As side dishes, include
• cottage cheese
• can of pears
• can of warmed green beans
Excellently received by all.
Yield: 4 people
- 6 eggs
- 1/2 cup of milk
- 1 zucchini
- 1 1/2 cup mushrooms
- 1 cup spinach
- shredded cheese
Preheat oven to 425 degrees.
Chop up mushrooms and zucchini and sauté.
Mix together eggs and milk and pour in greased 7″/11″ dish.
Mix in cooked veggies and spinach and seasonings.
Top with cheese.
Cook for 20-30 minutes.
good for breakfast, lunch or even dinner!
Yield: 4 people
- 4 Boneless Loin Pork Chops
- Dried Sage Powder
- 2 cups Sauerkraut
- 1 Sweet Onion – chopped
- 1 Slice Thick Pepper Bacon (natural if possible) – chopped
- 1 Apple – Peeled and Grated
Preheat the oven to 325 degrees. Rinse the pork chops and pat dry with paper towels. Heat a cast iron skillet (or other ovenproof skillet) over medium high heat. Sprinkle salt, pepper and sage on one side of the pork chops. When you can flick a drop of water off your finger tip into the pan and it sizzles and evaporates immediately, the pan is ready. Place the pork chops seasoned side down in the pan. Add salt, pepper and sage to the now ‘up’ side of the meat. Let the meat sear and carmelize in the pan 4-6 minutes per side (turn them only once) depending on the thickness of the chops. You are not cooking them all the way through – just searing the outside. Remove the chops to a plate and reserve. Place the chopped bacon directly in the same pan and cook over medium heat until crispy. Add the onions and the apples and sauté until the onions are soft. Add the sauerkraut. If necessary, add some chicken broth or a bit of water to give the pan some liquid at the bottom (about 1/8th of an inch or so). Add the pork chops back into pan and smother with the sauerkraut mixture. Cover the pan with a piece of foil and place in the oven for 30 minutes to allow the pork chops to tenderize and cook all the way through. Serve immediately or reserve and reheat the next day.