Just a little bit different, easy and tasty. The sesame oil tastes really good with cabbage.
1 ½ teaspoons sugar
1/2 teaspoon salt
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
4 cups finely grated cabbage
1/4 cup onions, minced
1/2 cup finely grated carrot
¼ cup minced radish
2 tablespoons mayonnaise
In a bowl stir together the sugar, salt, sesame oil, vinegar until the sugar and salt are dissolved. Add vegetables and mayonnaise, and toss the salad well.
2 cups hot cooked pasta
2 tablespoons butter
8 ounces sliced mushrooms
2 cloves minced garlic
½ teaspoon salt
½ teaspoon pepper
6 ounces minced marinated artichoke hearts, with liquid
1 tablespoon olive oil
½ cup Parmesan cheese
¼ cup minced parsley
Melt butter in a saucepan and add mushrooms, garlic, salt and pepper. When mushrooms start losing their liquid stir in artichoke hearts and their liquid and heat until excess liquid evaporates slightly. Mix in olive oil and pour over hot cooked pasta and mix with Parmesan and parsley.
1 pound sirloin steak, 1 inch thick cut in 4 pieces
8 slices Prosciutto
8 ounces Manchego cheese, chopped
4 sun-dried tomatoes, minced
1 tablespoon capers, minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
4 tablespoons softened butter mixed with 1 tablespoon minced parsley, 1 clove minced garlic and ¼ teaspoon cayenne pepper.
Mix cheese with tomatoes and capers and place ¼ of the mixture on a slice of prosciutto and wrap a second piece around it to keep the filling in. Make a slit it the middle of the steak to make a pocket to hold the prosciutto wrapped filling. Use toothpicks to secure the filling if necessary. Rub the meat with olive oil and sprinkle with salt and pepper. Cook meat under the broiler for 10 minutes, turn over and cook for about 5 minutes longer or until cooked to your liking. I like medium rare. Remove from oven and place a tablespoon of seasoned butter on top and serve.
½ pound boneless chicken, cut in pieces
¼ cup butter
2 cloves minced garlic
½ cup finely chopped onion
½ cup finely chopped red bell peppers
1 cup long grained rice
½ mushrooms, sliced
2 small tomatoes, finely chopped
1 teaspoon salt
½ teaspoon thyme
½ teaspoon pepper
2 cups chicken stock
½ pound medium shrimp, shelled
¼ cup minced parsley
½ cup grated Parmesan cheese
Heat butter in pot and add chicken and lightly brown it on both sides. Add garlic, onion, peppers and cook for about 5 minutes and stir in rice, mushrooms, tomatoes, salt, thyme and pepper and when mushrooms and tomatoes start losing their liquid stir in the chicken stock. Bring to a simmer and cover and cook for about 30 minutes, until rice is almost tender. Stir in shrimp and continue cooking until rice is tender and shrimp are cooked. Just before serving stir in parsley and cheese.
8 corn tortillas, softened in oil
½ pound medium shrimp, shelled
½ teaspoon salt
1 tablespoon olive oil
2 cloves minced garlic
½ cup chopped onion
½ cup chopped red bell pepper
1/2 cup sour cream
1/2 teaspoon salt
2 teaspoons chili powder
½ cup cream
3 ounces cream cheese
½ teaspoon salt & pepper
1 can diced green chilies, 4 ounces
2 eggs
1 cup grated Monterrey Jack Cheese
¼ cup minced green onions
Green chili salsa
Soften tortillas in oil, cut each tortilla into 8 wedges and layer half of them on the bottom of a baking dish. Heat olive oil in skillet and sprinkle half teaspoon salt on the shrimp and sauté them with the garlic, ½ cup onions and red peppers. Cook shrimp for a few minutes on each side and remove everything from pan. Mix sour cream with salt, chili powder, cream, cream cheese, ½ teaspoon salt & pepper, green chilies and eggs. In the baking dish layer half of the sour cream and egg mixture on top of tortillas, then layer the rest of the tortillas and the rest of the sour cream and egg, then add the shrimp and vegetables. Bake uncovered at 375 for about 30 minutes, or until the sour cream and egg mixture sets up. Top with grated cheese and green onions. Bake another 10 minutes or so until the cheese is melted and browned. Serve with salsa on the side.
Noodles and Peppered Beef with Horseradish Sauce
8 ounces oriental noodles
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
1 cup cooked green beans, cut into ½” pieces
8 ounce sirloin steak
2 tablespoons ground black pepper
1 teaspoon salt
1 tablespoon olive oil
Make horseradish sauce an hour before dinner. Cook noodles according to package directions and toss mix with sesame oil, sesame seeds and green beans and keep warm. Rub olive oil on steak and coat it with the pepper and salt. Broil the steak on each side for about 5 to 10 minutes, depending on how thick the steak is and how done you want it. Remove and thinly slice the meat and arrange on top of the noodles and green beans. Drizzle with some of the horseradish sauce and serve toe rest on the side.
Horseradish Sauce
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup minced green onions
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh grated horseradish
1 tablespoon vinegar
1 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients together and refrigerate.
1/2 pound asparagus, trimmed to 2” pieces and steamed lightly
½ cup red peppers, minced
2 tablespoon butter
2 potatoes, cooked and cut into chunks
8 ounce smoked ham slice, cut into pieces
¼ cup green onions
¼ cup cream
3 ounce package cream cheese, softened
½ teaspoon salt
½ teaspoon pepper
¼ pound prosciutto, chopped
1/4 cup blue cheese crumbles
Heat butter and quickly sauté the red peppers in it. Place the potatoes in a glass dish and place the asparagus on top of them and drizzle the butter and peppers over them. Next sprinkle the ham pieces on top of the vegetables. Mix the green onions with the cream, cream cheese, salt and pepper and drizzle this over the top of the ham and vegetables. Spread the prosciutto and blue cheese on top and place in the oven at 350 for about 15 minutes until heated through. Make sure you dish up all the flavor layers when you serve this.
Refried Beans
Guacamole
Salsa
Sour Cream
Flour Tortillas
Olive oil
Eggs
Butter
Grated pepper jack cheese
Spread a layer of re-fried beans on a flour tortilla and cover it with grated cheese. Top with another tortilla and brown in frying pan in olive oil until the stuffed tortillas are lightly browned and crispy. Add butter to pan and cook eggs and place them on top of the bean and cheese tortillas. Top with sour cream, guacamole and salsa.
When I went to Spain 13 years ago I was amazed at all of the roadside cafes that had wonderful appetizers, called Tapas, in the most unexpected places. One of my favorite dishes was shrimp broiled in a clay pot with garlic, red hot chilies and olive oil served with crusty French bread to dip in the flavorful oil. Simple but very tasty. My boyfriend’s mother purchased a couple of the clay cooking dishes to take home with her, I didn’t but a cast iron skillet works very well.
1 pound medium shrimp, shells removed
½ cup extra virgin olive oil
8 cloves minced garlic
1 teaspoon red pepper flakes
1 teaspoon sea salt
1 tablespoon lemon juice
Baguette
Heat olive oil on medium high heat and add garlic, red pepper and salt. Cook shrimp for several minutes and turn over and squeeze lemon juice over them and cook for a few more minutes and pour the shrimp and garlic oil into a dish and serve with bread to soak up the flavorful oil.
½ pound ground pork
½ pound ground beef
2 cloves minced garlic
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon Smoked Hot Spanish Paprika
1 tablespoon vinegar
4 slices pepper bacon, chopped very fine
1 tablespoon olive oil
1 Red Bell Pepper
1 Spanish onion
Sliced Manchego cheese
French Bread Rolls or Hamburger Buns
Mix all ingredients together except oil, red pepper, onion and cheese, and let meat marinate in the refrigerator for several hours. Before cooking burgers make olive relish and chili mayonnaise. Thinly slice red pepper and onion and sauté in olive oil for about 5 minutes. Form the meat into patties and cook to desired temperature. Top with Manchego cheese while still hot. Serve with grilled onions and peppers and chili mayonnaise.
Chili and Garlic Mayonnaise
3 fresh garlic cloves
1 egg yolk
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
1 tablespoon chili sauce
1/2 cup olive oil
Put all the ingredients except the olive oil in a blender and pulse to mix, if you don’t like garlic you can leave it out. With the blender running add the olive oil in a slow and steady stream until the mayonnaise becomes thick and creamy.
micheleraedejean 