Posted April 28th, 2010 | Recipe- Dessert, Recipes

This is a rather simple but unique way to sweeten up sour apples and give another level of warmth.  It’s also an easy and delicious way to make someone smile after some disappointment in life!  It’s all the warmth and goodness of an apple pie, but without the fuss of making a crust and waiting for it to cook!  The addition of vanilla extract adds another level of sweetness and aroma that will make people wonder what makes this simple apple dessert so extra sweet and special?

 

 

Ingredients:  Serves 2-3
1 sour apple
1 Tbs butter
½ teaspoon vanilla extract
1 ½ Tbs light brown sugar
½ tsp lemon juice
1 tsp ground cinnamon
¼ tsp (or pinch) of salt
Vanilla ice cream

Sour Apple Vanilla Sweetness

Sour Apple Vanilla Sweetness

 

 

Instructions:

Peal and section apple.  Sprinkle cinnamon on it and mix around.  In a saute pan, melt butter, vanilla, brown sugar, lemon juice, and salt.  Add the apples, and cook until apples are tender.  Plate with a scoop of vanilla ice cream.  If you really want to have the texture of the apple pie, serve it with a graham cracker.

Posted in Recipe- Dessert, Recipes | 2 Comments »

Posted April 21st, 2010 | Recipe-breakfast, Recipe-Meats

Pancake and Potato Fried Chicken!

 Ingredients (Serves 3-4):

6-8 pieces of chicken

2 Tbs kosher Salt

1 Tbs black pepper

2 eggs, beaten with 2 Tbs water

1 cup pancake flour

4 Tbs Old Bay Seasoning

1 cup dried potato mix

2 cups vegetable oil
 

Instructions: 

Season room temperature chicken with salt and pepper.  Pour egg over chicken.  In a separate bowl, combine pancake flour, Old Bay Seasoning and dried potato mix.  Take individual pieces of chicken and dredge in the flour mixture.  Heat vegetable oil in a large frying pan until 350 degrees.  Carefully place each peace of chicken in hot oil, but do not overcrowd the pan.  Allow for a ¼- to a ½-inch between each piece of chicken.  Cook for 8-10 minutes on each side, until chicken is golden brown, or until juices from thickest piece of chicken run clear.  Remove and place on paper towel to drain oil before serving. 

Posted in Recipe-breakfast, Recipe-Meats | No Comments »

Posted April 14th, 2010 | Recipe-Meats

To Go Tacos:

Ingredients: Feeds 2-3 people

1 NY strip 6-8 ounces

1 tsp salt and pepper

1 tsp garlic powder

1 Tbs your favorite hot sauce

1 tsp olive oil

12-15 tortillas (flour or corn)

1 cup fresh cilantro, minced

½ white onion, diced

Instructions: Combine salt, pepper, garlic powder, hot sauce, and olive oil in a sealable plastic bag. Mix around to incorporate all flavors. Add the meat and allow to marinate for about 1 hour. To cook the meat, place steak over a grill and cook for 7-8 minutes on each side for a medium/medium-well temperature. Allow meat to rest for about 5 minutes. Cut thinly. Place a few strips of meat in each tortilla (2 tortillas per serving), and top off with a few teaspoons of fresh cilantro and onions, which I learned is the most traditional topping for true tacos.

Posted in Recipe-Meats | 3 Comments »

Posted April 9th, 2010 | Uncategorized

How will you celebrate the glorious season of Easter?  Here’s how I’d do it!

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A little, or actually, BIG Burger heaven!

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Or for your more sophisticated type – here’s something just as decadent!  A beautiful portion of pan seared  Foi Gras with a strawberry reduction and chutney!

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Just don’t forget to celebrate with family and friends – Like me at the Easter Vigil with the Missionaries of Charity – they were serving up some goodies with songs and prayers!img_0984

And, never forget:  Grace Before Meals!img_1081

Continued Easter Blessings!  I pray you found more than colored eggs!

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I pray you found the greatest “feast” of all:  God’s loving mercy! img_1083

Posted in Uncategorized | 2 Comments »

Posted April 6th, 2010 | Recipe-breakfast

Salmon and Potato Hash:

Ingredients (Serves 2)

1/3 cup vegetable oil

2 medium-sized red potatoes, cut into ¼ inch cubes

1 tsp salt

¼ tsp pepper

¼ red onion, thinly sliced

4fillets smoked salmon

4 slices bacon, cut into ¼ inch pieces and fried

2 eggs, poached

4 cups water

2 Tbs cider vinegar

2 Tbs sour cream

1 Tbs hot sauce

Instructions: To cook the hash: Heat oil in a frying pan and cook potatoes over medium heat until brown. Remove potatoes and place on a paper towel. Season with salt and pepper. Remove all of the oil except approx. 1 tablespoon. In the same pan, saute onions until translucent. Remove onions and set aside with potatoes. Drain some of the oil from the pan, and return the potatoes and onions and mix together. Cut the salmon into thin strips and incorporate with the hash. There is no need to turn on the stove, as the heat from the potatoes and onions will warm the salmon, which has already been smoked.

To poach the eggs: Allow the water to come to a light simmer. Add the vinegar. Crack egg and carefully put into the water. Use a slotted spoon to “form” the egg. Once the whites cook, remove and set aside.

To make the sauce: Combine the sour cream and hot sauce.

To assemble: Place the potato, onion, and salmon hash on a plate. Gently place egg on top of hash. Spoon some of the sour cream sauce. Sprinkle dish with bacon bits.

YUMMY!

YUMMY!

Posted in Recipe-breakfast | No Comments »