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There are so many variations on this and everyone has a favorite version and I want to share one of my favorites with you. This is one that you must prepare 24 hours in advance to let the flavors meld. I like the crunch of the carrot and crispness of the pepper, together with the creaminess of the elbow macaroni. I always thought elbow was an odd name for a pasta. I look at it and it does not make me think of an elbow. Food for thought. Enjoy!
Macaroni Salad - 1 (14.5 oz.) box Ronzoni Smart Taste elbow macaroni
- 1 cup finely diced green bell pepper or sweet banana pepper
- 1 cup finely diced carrots
- 2 tsp. salt
- 1 tsp. celery seed
- 1 tsp. freshly ground black pepper
- 2 ½ cups Hellman's light mayonnaise
Cook macaroni according to package directions, but extend cooking time to 12 minutes. Meanwhile prepare carrots and pepper. Drain macaroni into colander when macaroni is cooked and rinse with cold water to cool down macaroni, drain well. In a very large bowl mix together macaroni and remaining ingredients. Place in an airtight container and chill overnight to serve the next day. Enjoy!
Red Beans & Rice is a versatile dish. I sometimes eat them as a side with my Blackened Fish Tacos, as a bowl of beans for lunch, or even as a Burrito. Either way you can't go wrong, and the flavor of this dish is perfect. My goodness I thought our good friend Jim was going to lick the bowl clean after he was done. He's spent most of his life in California and he gets really good Hispanic food there. So it was a very nice compliment when he raved about my beans & rice. Preparation is so easy too. Enjoy!
Red Beans & Rice
- 1 cup long grain brown rice
- 3 (15 oz.) cans Goya, Red Beans in Sauce
- 1 (7 oz.) can Goya, Chipotle Peppers in Adobo Sauce
Cook rice according to package directions. About 5 minutes before rice is fully cooked, in a large pot add red beans and one or two diced chipotle peppers, because they tend to vary in size. Bring to a simmer, when rice is fully cooked add to beans and mix together well. Simmer for 5 minutes. Serve immediately. Enjoy!
You will have leftover chipotles. I like to freeze them individually in small ziploc snack bags for later use. I pull then out one at a time as I need them for recipes. The brown rice is healthier than the white rice and it goes well in this recipe. This is so simple and it has the best flavor. You will find Goya products in the ethnic isle.
If you have leftover beans and rice it will make a delicious burrito, all you need is a tortilla and some cheese. It's really good to eat cold too.
This is a fun invention that is really different. The sweetness of the chocolate and the saltiness of the Frito go very well with the spice of the chipotle. I like the delayed reaction of how the heat of the chipolte sneaks up on you after you are munching on them. Surprise! It is a flavor bang that is well worth the try. Be brave, go for it. - 1 cup Ghirardelli double chocolate bittersweet chips, in bag
- 1 Tbsp. Crisco
- 1 tsp. ground chipotle chile
- 1 bag Frito's scoops, 9 ¼ oz.
- 1 small ziploc snack size bag
In a double boiler over low heat melt chocolate and Crisco. When chocolate chips and Crisco are melted well with a wire whisk stir in 1 tsp. chipotle chile powder and turn off heat. Place Frito's scoops on a large plate, scoop side up, so you can drizzle chocolate mixture into the scoops. Place melted chocolate into ziploc bag, close seal and snip a small corner off of end of bag. Squeeze drop a small amount into each scoop. Chill scoops in refrigerator for about 20 minutes, or until chocolate is completely set. Then you may store them in a airtight container in refrigerator.
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.
There is a story behind this recipe. I was staying at a friends house at the beach. John, aka Paco, is one of the nicest guys you could ever meet. He is a character and loves to dabble in the kitchen. John said....."When he was a young boy he would visit Mrs. Conner and she would make him this delicious sandwich." It was a real treat for him. Well this particular morning John offered to make me a Mrs. Conner's BLT, but when he told me the ingredients I snubbed my nose at it. I thought it sounded just awful, but I was wrong. He talked me into trying a bite of his and I have been in love with this sandwich ever since. As a matter of fact, I even crave it from time to time. So look at this sandwich through different eyes and be brave and try this version of the old classic BLT. Kudos to Mrs. Conner your name lives on in this sandwich.
Mrs. Conner's BLT
- 2 slices bread, toasted
- mayonnaise
- lettuce
- tomato, sliced thin
- 3 slices bacon
- dill pickles, sliced thin, or dill pickle sandwich slices
- 1 egg
- freshly ground black pepper
This recipe is enough for one sandwich. Basically this sandwich is a BLT with a fried egg and dill pickle slices. Toast bread and cook bacon until crispy. Slice tomato and wash a piece of lettuce. Fry one egg in a nonstick skillet sprayed with cooking oil. Flip egg over and I like to press down and break egg yolk and cook until cooked all the way through. Spread the mayo on the toast then add lettuce, tomato, bacon, fried egg and pickles slices and some freshly ground black pepper. Top with second slice of toast then cut in half. Enjoy!
Many friends have tried this recipe, some who don't even like mushrooms or spinach, and they all love this dish. It can serves as a main entree or as a side; paired with a grilled Filet Mignon and a side salad, or alone as a vegetarian lunch. Leftovers are delicious the next day, either microwaved or cold. This recipe is versatile, and well worth making.
- 1 pkg. green giant frozen spinach, 10 oz. box in cream sauce
- 1 pkg. original or reduced fat crescent rolls
- flour
- 4 whole portabella mushrooms 4 to 6 inches in diameter
- 1 Tbsp. chopped garlic in jar
- 1 pkg. 4 oz. crumbled feta cheese
- 1 beaten egg
- ¼ tsp. kosher salt
- freshly ground black pepper
Preheat oven to 425°. Cook spinach in microwave according to package directions. Meanwhile, divide crescent dough into 4 equal size squares. Seal together diagonal floured surface to about a 7 to 8 inch square, adjusting slightly according to mushroom size.
Remove stem from mushroom and discard. Wipe mushrooms with damp paper towel if dirty. Place mushroom in center of crescent square, bottom side up. Mix garlic and cooked spinach together in small bowl. Divide spinach mixture evenly on top of mushrooms. Then evenly divide crumbled feta on top of spinach.
Wet crescent outer edges with water, bring together and press all four seams closed. With a fork poke holes in top of sealed crescents. Brush top of crescents with beaten egg and sprinkle with kosher salt and fresh ground black pepper. Bake in oven for 12 minutes on an insulated cookie sheet or until golden brown. Shorten baking time by 2 minutes for a regular cookie sheet.
I like to use Green Giant's creamed spinach because it is lower in fat and is still delicious. You may use another brand of frozen creamed spinach if you wish. I also use the reduced fat crescents.
It's summer and it's grilling time. The 4th of July most certainly should be celebrated with a barbecue and of course burgers, center-stage. They are delicious and there are so many variations. So read on and check out my new version. It was a big hit at my house and it is sure to be at your home, too. We love the 4th of July because it is such a festive holiday and we love fireworks. My Stud Muffin has earned the nickname Pyro Pop for his love of lighting fireworks. I believe he has passed that gene on to our two sons as well. Let's celebrate of the Declaration of Independence.
Just before you grill burgers gently shake the blackened seasoning on both sides of the burgers, lightly covering. We cook ours on a gas grill on high for 14 minutes, 7 minutes on each side, only turning once. I also like to coat the hamburger buns on the inside with olive oil and grill oiled side down for the last 1-2 minutes the burgers are cooking.
