Sushi

Ingredient lists: I have three different recipes for sushi.

#1 Spicy Vegetable

• spring onion
• red bell pepper
• carrot
• avocado
• Sriracha hot chili sauce

#2 Salmon Roll

• smoked salmon, thinly sliced
• capers, drained
• 1/3 less fat cream cheese

#3 Crab Roll

• imitation crab sticks
• spring onion
• 1/4 cup mayo, Hellman's light
• 1/4 tsp. mustard powder
• 1/4 tsp. yellow mustard
• Old Bay seasoning

You will need these ingredients for all three:

• Nori sheets
• Sushi rice, or, if you prefer a brown rice I use brown sweet rice
• rice vinegar
• salt
• Garnishes: soy sauce, picked ginger slices and wasabi powder mixed according to package instructions to make a paste.

Utensils needed:

• bamboo roller
• clean hand towel
• bowl of warm water
• flexible spatula

Instructions:

I found that 2 cups of raw rice will expand enough to make 7 rolls. Cook rice according to package instructions. As soon as it is cooked mix in some salt and about 2 Tbsp. of rice  vinegar. Cover and set aside to cool for an hour or so.

Clean and slice veggies into slivers, cut imitation crab sticks lengthwise, mix mayo, mustard powder and mustard together for sauce for Crab Rolls.

Prepare your rolling station with your bamboo roller, a clean hand towel along with a bowl of warm water, a spatula and the above prepped ingredients. Place hand towel folded in half on counter and top with one nori sheet on top of bamboo, you will see some faint lines on the nori roll and make sure they run horizontally.

This is where the bowl of warm water is crucial. The rice is very sticky and to keep it from sticking you must keep dipping utensils and fingers into the water as to not let the rice cling. I add about a 1/2 cup or so of rice to top of nori roll and spread evenly and pressing down with flexible spatula I press it firmly but uniformly down. At the end that is closest to you you add your ingredients according to what flavor you are making, read below.

#1 Spicy Vegetable: add spring onion, pepper, carrot and avocado slices. Squeeze some Sriracha sauce on top if you want it spicy before you roll it up.

#2 Salmon Roll: add the smoked salmon, a thin line of cream cheese and sprinkle capers on top of that.

#3 Crab Rolls: add crab sticks, spring onion and a layer of the mayo mixture, then lightly sprinkle some Old Bay before rolling up.

Wet the end of the nori roll to help seal edge after rolling it up. Starting the roll forward keeping the ingredients in place and tightly rolling it forward, sealing the edge and the bamboo roller helps you roll and stabilize your sushi. Once it is rolled firmly squeeze roll from ene to end to compact.

You can wrap these individually in plastic wrap to serve a few hours later but make sure you label them. Dinner prepared in advance. I just love that! Just before serving I unwrap and cut the rolls into 1/2 and then cut each half into 1/3. Set each flavor on a different platter and label them. Serve with prepared wasabi, soy sauce and pickled sliced ginger. Enjoy!!!

Cleaning tip: I wash my bamboo roller in the dishwasher.

Paella

Paella, and the magical ingredient in this awesome dish is saffron. It has a wonderful flavor that you will not be able to duplicate. This is an easy dish to feed a large crowd and has a little bit of everything in there. So try this little oven baked twist instead of simmering in a large skillet. Enjoy!

Paella

• 1 lb. Shady Brook hot or sweet Italian sausage (cut in half)
• 4 cups long grain white rice
• 8-10 boneless skinless chicken halves
• 8 cups chicken broth or prepared chicken base
• 2 green bell peppers, cut into chunks
• 2 red bell peppers, cut into chunks
• ½ lb. fresh mushrooms, cut in half
• 2-3 packs saffron (3 grains) or ½ tsp
• 1 cup salsa
• 2 large onion cut into chunks
• 1 ½ lbs. andouille sausages, cut into 2-3 inch pieces
• 1 ½ dozen baby clams, cleaned
• 2 lbs. shrimp, large
• 2 lbs. mussels, cleaned

Brown hot turkey sausage, set aside. Meanwhile, in a very large roasting pan add rice, chicken, broth, green pepper, mushrooms, saffron, salsa and onion. Mix well. Add raw chicken and both types of sausages, layering evenly and covering with liquid. Cover with foil. Bake at 350° for 50 minutes.

Remove from oven, add clams on top. Cook 10 minutes more, covered.

Remove from oven again. Add shrimp and mussels. Cook covered for 10 more minutes or until clams and mussels have opened. Paella is ready when liquid is absorbed and rice is fully cooked. Enjoy!

This is a very easy dish to make and yummy! Great for a dinner crowd or you may cut recipe in half. This is a different twist on the traditional Paella, which is usually simmered on stove top.

Turkey Meat Loaf

Meatloaf is a classic comfort food. I always make mine with mashed potatoes. My hubby has decided he likes meatloaf for breakfast, too. I heat it up in a nonstick skillet and he likes two fried eggs on top of it. As a special treat I will also make him potato cakes out of the leftover mashed potatoes. I'm telling you there is no stopping the man from the meatloaf. He will not rest until he has made "all gone." My favorite brand ground turkey is Shady Brook Farms.

Turkey Meat Loaf

• 1 ½ lbs. ground turkey (93% lean)
• 1 cup bread crumbs
• 1 small chopped onion, diced fine
• ½ (8 oz.) can tomato sauce
• 1 egg or ¼ cup egg beaters
• 1 ½ tsp. salt
• ¼ tsp. pepper

Sauce

• ½ cup water
• 2 Tbsp. brown sugar
• 1 Tbsp. mustard powder
• ½ (8 oz.) can tomato sauce
• 1 Tbsp. vinegar

Mix turkey, bread crumbs, onion, ½ can sauce, egg, salt and pepper. Shape into a loaf, place mix into a 10 x 13 inch Pyrex dish. In a small sauce pan, mix rest of sauce, brown sugar, mustard, vinegar and water. Heat and stir until mustard and sugar are mixed. Pour over meat and bake at 350° for 1 to 1 ½ hours. I always serve this with mashed potatoes and peas or green beans.

Leftovers make a great sandwich. You may eat it cold or slice and cook in nonstick skillet sprayed with cooking oil. Heat one side then flip over melt a slice of cheese on top. Serve on toasted bread with lettuce, tomato, and mayonnaise. Yummy!

Shrimp Creole

Our craving this week: Shrimp. Mmm! My Stud Muffin requested this recipe and I'm so glad he did because I enjoyed this one just as much a he did. He said, "You nailed it!" Shrimpies are one of my all time favorites. This one will warm you up all over. I want to warn you that it is spicy, so if you are cry baby about that then don't try it. No cry babies allowed in Cajun country. So Let the Feasty Begin!

I am proud to say that we will be celebrating our 31st wedding anniversary this coming Sunday. I have attached a pic of Gary, a.k.a. Stud Muffin, and I. Happy Anniversary Stud Muffin!

Shrimp Creole

• 2 lbs. 10/12 count wild caught shrimp
• 1 (15 oz.) can tomato sauce
• 1 cup water
• 1 (14.5 oz) can petite diced tomatoes
• 1/3 cup white wine (good enough to drink)
• 1 large sweet onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, chopped finely
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. butter or extra virgin olive oil
• 2 bay leaves
• ½ tsp. cayenne pepper
• ½ tsp. garlic powder
• ¼ tsp. black pepper
• ¼ tsp. white pepper
• ¼ tsp. thyme
• ¼ tsp. paprika
• 2 Tbsp. cornstarch
• 2 cups uncooked long grain brown or white rice, cooked according to package directions

The first thing you need to do is peel the shrimp, but do not throw away the shells because you will need them. Once the shrimp are peeled you need to devein them and cut into bite size pieces. Then place them in a covered bowl in refrigerator until ready to add to creole.

In a 2 qt. pot add the tomato sauce, 1 cup of water and the shrimp shells. Yes, the shrimp shells. Simmering this will make a delicious shrimp base. Bring to a boil then reduce heat to a simmer, cover and cook for one hour stirring occasionally.

Meanwhile in a 4 ½ qt. dutch oven pot add the remaining ingredients except for the corn starch. Bring ingredients to a boil, then reduce heat to a simmer and cover to cook for one hour as well. This is a perfect time to cook the rice.

Once the creole mixture has simmered you will need to take the tomato sauce, shells and water mixture and pour though a wire mesh strainer carefully pressing down with a large spoon on the shrimp shells to squeeze out as much juice as possible. Be careful not to let any shells fall into the creole sauce. Discard shells.

Cover and bring creole sauce back up to a good simmer again. Meanwhile mix 2 Tbsp. corn starch with 4 Tbsp. cold water making sure it is mixed well and there are no lumps. Add to simmering creole sauce and mix well, simmer for 5-10 minutes stirring occasionally. Once mixture is slightly thickened raise heat to medium and bring to a boil. Add shrimp at this time and cook for 10 minutes. Remove bay leaves and serve immediately over cooked rice.

Pulled Pork Bar B Q

Super Bowl XLVI will be here this Sunday. This is an All American recipe for one of America's favorite season finales. So watch the game and enjoy eating a sandwich or two whenever you feel like it. These babies stay good for hours.

These are a few quotes from friends about my pulled pork: "I ate 8 sandwiches over the day and could not eat dinner last night." "I'm in love." "Wow, I can't believe I ate 6 of them." "It's so tender." This is a real crowd-pleaser and all of the work is done in advance. I just love that! It's a very requested recipe of mine. I have tried lots of bar b q sauces and hand down Stubb's spicy is the best. Let the game begin!

Pulled Pork Bar B Q

• 1 fresh pork picnic or butt roast
• 1 cup water
• 1 bottle Stubb's spicy Bar B Q Sauce 18 oz.
• Martin's potato rolls.

You will need a large crockpot for this recipe. When buying the pork have the butcher cut the picnic in half (this step is important so it will fit into crockpot) and have them cut the skin off and throw it away, you do not need the butcher to do this step if it's a butt roast.

The night before you serve pork place in a crockpot with 1 cup water (do not use more then one cup or it will overflow) set on low setting and cook all night long for 12 hours.

In the morning remove meat from crockpot and place in a large bowl and set aside. Strain and defat the pork broth and set aside. I pour broth through a wire mesh into a large pot. Then I skim off fat that has floated to the surfaces with a ladle or a large spoon.

Wash and dry crock pot. Then place a few pork pieces at a time on a cutting board. The meat will fall right off of the bones ( no bones if it's a butt roast). Pick through pork throwing away bones and pieces of fat. As you are cleaning pork put meat back into clean crockpot. When all of the pork has been pulled add the strained and defatted pork broth back into crockpot. Cook on low until just before you serve it add a bottle of Bar B Q Sauce and mix well.

On a hot day I cook mine outside overnight or if weather is bad I cook it in my garage because it will be stinky. Everyone loves this recipe.I always serve this with Martin's potato rolls and slaw. Enjoy!

Baked Penne Pasta

Pasta. What's not to love? This is the perfect way to enjoy a nice warm dinner on a cold day. Give you and your family that special treat that is well deserved. My hubby and I love this dish. It's a little work preparing, but once it's in the oven your work is done. This is a dish made healthier, but still tasty. So, you can have your pasta and eat it too.

I notice that a lot of kids have do not like large chunks of tomato in the sauce. Make sure you use petite diced tomato, it makes a big difference.


Baked Penne Pasta

• 1 (14.5 oz.) box of penne pasta (Ronzoni Smart Taste)
• 1 Tbsp. olive oil
• 1 onion, diced
• ¾ tsp. garlic powder
• 1 pkg. ground turkey 99% lean (about 1 1/3 lb.)
• 1 Tbsp. dried oregano
• 1 (14.5 oz) can petite diced tomato
• 1 (15 oz.) can tomato sauce
• ½ cup chicken broth
• ½ cup fat free milk
• ¼ tsp. freshly ground black pepper
• 8 oz. reduced fat Sargento's grated 4 cheese Italian
• 1 cup grated parmesan cheese
• 1 cup grated Asiago cheese

Cook pasta according to package directions. Meanwhile cook turkey and onion in a large nonstick skillet until meat is brown and is no longer pink. Drain fat out of skillet.

Then add to turkey: onion, tomatoes, tomato sauce, oregano, garlic powder, and olive oil. Bring to a boil, then cover and reduce heat to a simmer for 15 minutes. Then stir in stock, milk, and penne pasta, mix well. You may season with black pepper. Place half in a large 10 x 13 inch pyrex dish sprayed with pam spray. Cover with half of the parmesan and 4 cheese blend, then repeat. Spread Asiago on top of pasta last. Bake uncovered for 35 minutes at 350 degrees. Enjoy!

This is a healthier version and you will not miss the fat and the high fiber pasta is delicious. Makes 8 generous portions.

Hot and Crunchy Chicken

I used to eat this chicken dish at a restaurant in Frederick called Jennifer's, they have since closed. My hubby and I were fairly regular diners there. We had many date nights there through the years. The Hot & Crunchy chicken was one of our favorites. Jennifer did not give me the recipe for it, but this is my version. I added more spice and crunch to it, by using Cayenne pepper and Panko bread crumbs. It is not over the top spicy because the sweetness of the honey mellows out the cayenne. I don't know what it is, but I love the combo of spicy and sweet together. So take the time to make this awesome chicken dish. I always get great feedback on this one.

Hot & Crunchy Chicken

• 4 boneless skinless chicken breast halves, 4 to 6 oz. each
• 2 cups Panko bread crumbs
• 1 tsp. plus ¼ tsp. cayenne pepper
• 1 egg, beaten
• ⅛ cup milk
• ⅓ cup canola oil
• ½ cup chopped pecans
• ⅓ cup honey
• cooking spray

Trim all fat and cartilage from chicken and place inside a Ziploc bag. Place on top of cutting board and with a meat mallet, hammer breasts to about ¼ inch thickness. Set aside.

Place bread crumbs on a large flat plate. Then beat egg and milk in a small bowl. Rub ⅛ tsp. of cayenne pepper evenly on one side of chicken breast then flip over and do the same on the other side until all chicken breasts are coated with cayenne. Dredge chicken into egg, then press into bread crumbs.

Heat up a large 14 inch and a small 8 inch nonstick skillet over medium heat. Add oil to large skillet and spray small skillet with cooking spray. Add pecans to small skillet stirring occasionally for about 4 minutes to toast pecans. Add honey and ¼ tsp. cayenne pepper to toasted pecans, mix well. Turn off heat to pecans and set aside.

As soon as oil is hot in large skillet add chicken breasts one at a time. Cover with a splatter screen and cook for about 3-5 minutes on each side, or until no longer pink in center.

When chicken is ready, remove from skillet and drain on paper towels. Then place chicken on plate and evenly divide honey pecan mixture over top of breasts. This sounds like a lot of cayenne but it really is not too spicy. Try serving this with Baby Red Mashed Potatoes withPearl Onions and a green vegetable. Serves 4. Enjoy!

Shrimp Kabobs

It's hard to believe that summer is almost over and fall is just peeking around the corner. So enjoy this recipe while you still can. It is a good bit of prep in advance, but it is perfect dish to dazzle your company with. All of the prep work can be done before they arrive and you can relax and enjoy time with your guests. Cooking time is quick and easy too.


Shrimp Kabobs

• 2 lbs. 15/20 count shrimp, peeled and deveined
• zucchini, cut into chunks
• yellow squash, cut into chunks
• crimini mushrooms, marinated
• sweet onion, cut into chunks
• yellow bell pepper, cut into chunks
• vinaigrette salad dressing of your choice
• blackened seasoning

The day before, or at least 4 hours prior to cooking, marinate mushrooms in salad dressing. You will need Kabob skewers and a grill for this recipe. I skewered all of my mushrooms, shrimp, and veggies separately. Notice in the pic that I skewered shrimp using two sets of skewers. Generously sprinkle blackened seasoning over shrimp, veggie and mushroom kabobs. On a preheated grill set on high, cook veggies and mushrooms for 15-20 minutes and only cooking shrimp for about 7-10 minutes.

Sauteed Portabellas and Spinach

• Sliced Portabellas, about 6 oz. or so
• fresh baby spinach leaves, about 7 oz.
• 1 Tbsp. minced garlic in jar
• Pam olive oil spray, or 2 Tbsp. extra virgin olive oil

You have two options for preparing this recipe.

Option #1: In a large nonstick skillet generously spray skillet with olive oil spray. Heat over medium heat, generously spray both sides of mushrooms and then place in skillet. If the mushrooms seem dry spray with more oil, as needed. Only turn mushrooms once when they are nicely browned. Then brown other side of mushroom adding garlic at this time as well. When nicely browned on second side add spinach on top of mushrooms, stirring as needed. As soon as the spinach is wilted remove from heat and serve immediately.


Option#2: In a large nonstick skillet add 2 Tbsp. of extra virgin olive oil. Heat over medium heat and spread oil around skillet evenly. Add mushrooms and cook until nicely browned, only turning once. When you turn mushrooms to brown second side of mushroom add garlic at this time. When second side is browned toss spinach on top of mushrooms and garlic, stirring as needed. When spinach is wilted remove from heat and serve immediately.

Horseradish Encrusted Salmon

If you are in the mood to make a special dinner then this recipe is perfect for that. Sometimes fresh horseradish root can be hard to find, so check around. You may also grow your own, if you would like to. Be wary when preparing the horseradish, you do not want to breathe in the aroma, it will bring tears to your eyes. Every time I make this salmon recipe my friends love it. The horseradish does not overpower and the panko breadcrumbs give it a nice, delicious crunch. I also like that I can prep this in advance to enjoy later with company.

Horseradish Encrusted Salmon

• 1 fresh horseradish root
• 2 cups Panko breadcrumbs
• 1 egg beaten
• ¾ cup milk
• 4 salmon fillets about ½ to ¾ inch thick, boneless, skinless
• canola oil

Remove skin from horseradish root and discard. Grate in a food processor and set aside in a covered bowl.

Place on 3 separate plates: grated horseradish, bread crumbs, and beaten egg and milk. Dredge salmon in milk and egg mixture. Then dip into bread crumbs and set aside coating all 4 fillets. Mix 1 cup horseradish with remaining egg mixture. Press horseradish onto the top of salmon fillets and sprinkle bread crumbs on top pressing into place. Cover and chill for a few hours.

Preheat oven to 450°. Heat large nonstick skillet on medium high. Heat about ¼ inch of canola oil. Add salmon when oil is hot. Tip: oil is ready when you just start to smell it. Cook salmon horseradish side down for 3 minutes. Turn once and cook for 2 minutes. Remove immediately onto a 10 x 13 imch Pyrex dish. Bake for 10 minutes in a 450 degree oven, horseradish side up. Leftover horseradish root may be frozen for later use. The Salmon may be prepared a few hours in advance. Serve immediately.

Spicy, Grown-Up Mac & Cheese

• 1 (14.5oz) pkg. Ronzoni Smart Taste Penne Rigate
• 3 Tbsp. Smart Balance margarine
• 3 Tbsp. flour
• 2 cups milk
• ¼ tsp. ground chipotle chile
• ¼ tsp. cayenne
• ½ tsp. onion powder
  
• ½ tsp. salt
• 1 pkg. (8 oz.) grated, reduced-fat mild Cheddar
• 8 oz. Raclette Cheese (Swiss variety), rind removed and cubed
• ½ cup grated Asiago, plus 1/3 cup
• 1/3 cup panko bread crumbs (optional)
• 2 Tbsp. Smart Balance margarine (optional)
• cooking spray

In a large pot bring water to boil. Add pasta and bring to a boil again, cook for 20 minutes, stirring occasionally. Overcooking the pasta makes for a tender Mac and Cheese. Ten minutes later preheat oven to 350 degrees and over medium heat melt margarine in a sauce pan, then whisk in flour. Add milk to flour mixture and whisk until smooth. Whisk slowly until mixture thickens. Turn heat off of burner, then add chilpotle chile, cayenne, onion powder, and salt, whisk together well. Add the Cheddar, Raclette, and ½ cup of Asiago. Stir well with a rubber spatula until well blended, cheese does not need to be melted completely, just mixed well. Place in a 2 ½ qt. glass baking dish sprayed with cooking spray. Then stir pasta and cheese mixture together and place in a 2 1/2 qt. glass baking dish sprayed with cooking oil.

You have 2 options for your topping. Option #1: evenly dust top of Mac and Cheese with 1/3 cup Asiago. Option #2: Melt 2 Tbsp. margarine in the microwave. Then to meduim size bowl add panko bread crumbs, 1/3 cup Asigo and the melted margarine, mix well. Dust mixture evenly over top of Mac and Cheese. If you like a crunchy topping on your Mac and Cheese then option #2 is for you. Bake at 350 degrees for 30 minutes or until lightly browned on top and bubbly.

It is up to you as to whether or not you use high fiber pasta, lower fat cheese and a healthy margarine in place of butter. I also used fat free milk and it is absolutely delicious. I like to cut fat and add fiber where I can without sparing flavor. The creaminess of the cheese gives a nice balance to the spices.