Lemon-Garlic Sauteed Greens

This is so good and so easy and so healthy you will make it at least once a week! Common Sense Tip: Keep a small chunk of real Parmesan cheese on hand at all times. You will use it! If it starts getting old, you can always grate it and put it in your freezer for times of desperation! Lemons are also good to have on hand. If they start getting old--juice them and freeze the juice in ice trays. The original recipe is from "Cooking Light: Super-Fast Sides and Salads"--but I changed it from Swiss chard to kale. Spinach works too.  If takes a lot of greens to feed a family of 4-6, but it's just Common Sense to halve this recipe if there are 2-3 of you.

Ingredients:

1 T olive oil
1 T smashed and minced garlic
12 C chopped kale (or Swiss chard or spinach)
2 T water
1 1/2 t fresh lemon juice
1/8 ground pepper
4 t shaved fresh Parmesan cheese

Directions:

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add garlic; sauté 2 minutes or until garlic just begins to brown. Add greens and 2 T water to pan; cook 3 minutes or until greens go limp. Stir in lemon juice and pepper. Sprinkle with cheese and serve warm!

Rainy Day Pot Roast with Marinara

This is a recipe my mom made that you could make with or without a slow cooker. It is a very comforting meal. Perfect for those long winter days when you come in from the cold all red-cheeked and exhausted! And so easy.

Ingredients:

1 3-lb. loin beef pot roast (don't get a fatty one!)
2 T olive oil
1 16 oz. bottle good marinara sauce (homemade or whatever brand is your favorite--but thicker is better)
1 medium-sized onion--sliced
2/3 C red wine (Cabernet, Pinot Noir, Burgundy...or Chianti?)
1/2 C water (only if you don't use a slow cooker)
1 C carrots (sliced into 1" thick slices) or a bag of peeled "baby" carrots
6 or 7 small boiling potatoes (russets?) well-scrubbed or larger potatoes (peeled and quartered)

Note: If you use a sugar-free spaghetti sauce you may want to add 2 T coconut palm sugar to it to cut the acidity a bit. 

Directions for the Oven:

Preheat oven to 300 degrees. Sear both sides of beef loin with olive oil in a skillet on medium heat.  Place beef in a large, greased baking dish (9X13 is fine). Slice onion over it, throw in carrots and pour spaghetti sauce overall. Splash on wine and 1/2 C water over the top. Bake uncovered for an hour and a half, or until beef shreds easily when poked with a fork. Serve in bowls or ramekins with crusty bread and a salad on the side. Mmmmmm....

Directions for the Slow Cooker:

Sear both sides of beef loin in a skillet with olive oil on medium heat. Sautee sliced onion in same skillet until limp.  Place beef and onions in slow cooker. Throw in sliced carrots and patooties. Pour spaghetti sauce and wine (with NO water) overall. Cook in slow cooker all day or as many hours as you can on HIGH heat until beefs shreds easily when poked with a fork.

Orange You Glad We Have Yams?

"Knock-Knock!" "Who's there?" "Orange" "Orange who?" "Orange you glad we have yams for dinner?"  Sorry folks, for being so corny, but I just couldn't resist. It's Autumn and we are rapidly closing in on Thanksgiving. The sun is golden on the russet and green leaves flickering on trees outside of my house. Acorns from the Oaks pelt the ground all hours of the day and into the night. In fact, I keep getting up to answer the door--but it's just an acorn knocking! I am making plans for a bunch of new recipes--but we always have two or three dishes every year. This is one of them. I have altered the original recipe to use Palm Sugar instead of regular sugars to lower the glycemic level. But regular brown sugar is wonderful! Serves 8

Ingredients:

6 med. sweet potatoes or yams, or 3 huge ones (I like the red kind best)
1 C orange juice (fresh-sqoozed is best)
grated rind of one orange
1 T cornstarch or arrowroot
3 T butter
2/3 C brown sugar or Palm sugar 
pinch of salt

Cook potatoes or yams in jackets until half-done--about 15 minutes. Remove and let cool. Combine remaining ingredients in saucepan and cook, stirring, until thickened. Skin potatoes and slice in half-inch wide pieces crosswise of lengthwise--depending on the potato's size. Lay slices in a 2 qt. baking dish that has been buttered. Pour sauce overall, cover with foil and bake at 350 degrees 45 to 60 minutes. These can sit in the oven to keep warm or be refrigerated after cooling to heat up the next day.

Nachos with Beer-Braised Carnitas

This is a great way of preparing shredded pork to fufill your wildest Mexican food dreams. Real Mexican food takes patience. It takes soul. It takes love. And it takes meat. Tacos and Nachos are incredible when made with beer-braised carnitas. "Braised"...even the word sounds delicious! Enveloping your kitchen in spicy aromas, this recipe ruins you for ever again using those little spice packets in the supermarket. Make it a day ahead for Taco parties or in Nachos for an outstanding appetizer at a SuperBowl party...Originally found and altered from a Bon Appetit.com February 2013 recipe. Yield: 6 cups meat--ennough for two or three huge cookie sheets of Nachos.


Ingredients for Beer-Braised Carnitas:

1 7 oz. can Chipotle Peppers in Adobo sauce (I used Embasa brand)
4 lbs. pork tenderloin or skinless boneless pork shoulder cut into 2" pieces ( I use half of a HUGE 9 lb plus Costco pork tenderloins for this--saving the remainder for other dishes)
4 naked garlic cloves, smashed
12 oz. beer (such as Modelo Especial or Budweiser)
4 garlic cloves, smashed, peeled and chopped
4 t kosher salt
2 C water

Directions:

Note: You can make these 3 days ahead or freeze them for later. In fact, it is BETTER made the day before you need them.  Simply reheat them adding 1/2 C water in a covered pot. Add more water as needed.

Directions:

Remove 2 chilis from the can. Stem chilies (if they aren't already), halve lengthwise and discard seeds. Chop them up. In a large pot bring all ingredients to a boil. Reduce heat, cover and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes. Uncover pork; simmer until liquid evaporates and pork begins to brown--20-25 minutes. Continue to cook, stirring frequently and scraping bottom of the pot until pork is shredded and browned, 10-15 minutes. Add 1 C water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. Use to fill tacos, enchiladas or as a meat addition for nachos.


Ingredients for Nachos

2 bags (9 oz.) thick, authentic, tortilla chips--salted (if you don't live in the Southwest find the best chips you can)
Beer-Braised Carnitas--sprinkle all over the chips randomly. About 4 cups.
chopped green onions--about 1 1/2 C
shredded sharp cheddar and
Monterey Jack cheese, shredded
2 pts sour cream (optional)
Sliced olives (optional)
Guacamole (optional)
Salsa (NOT optional)

Directions:

Preheat oven to 350 degrees. Grease 2 large-rimmed baking sheets with nonstick spray or oil. Divide ingredients evenly between the two sheets, layering ingredients by literally sprinkling them on in the order they are listed above. Bake, one sheet at a time until sheet is melted, 20-25 minutes. Plate as is or with dollops of sour cream and sliced olives on top. Serve with a bowl of salsa and quacamole on the side,

Crispy Won-Ton Appetizers

Ever had fried won-ton skins at a Chinese restaurant? These days, you don't get any meat in them. But back in the day, there was a little splotch of spicy pork in the middle of each wonton. You would dip those crunchy little guys in red sweet and sour sauce....mmmm yumm. The problem is-- through the years, the restaurant won-ton meat splotch got smaller and smaller until it disappeared completely! No matter, make your own instead using this recipe my mom found long ago on the won-ton skin package. This is a WOW appetizer when served at parties.

Ingredients:

1 pkg. 3/4 ground pork
8 water chestnuts, chopped
1/4 C finely chopped green onion
1 T soy sauce
1 t salt
1 t cornstarch
1/2 t grated fresh ginger or 3/4 t ground ginger
2 pkg. won-ton skins, cut into 2-inch squares

Mix ingredients together in a medium-sized bowl. Wrap a splotch of mixture in won-ton skins as directed on package. You CAN put them together like they do in the restaurants by cutting 12 2-inch squares and laying them all out on a cutting board. Brush with a tiny amount of water around the sides of each square. If you use too much water, it will be a soggy wonton. So, don't.  Place a splotch (about the size of a small gumball) of meat mixture in the middle. Press down a bit so it's no longer round.  Put the same size square of won--ton skin exactly on top of each water-brushed square. Press all the way around the square so each square adheres to the other, except where the meat splotch is. Deep fry no more than 4 at a time in a medium-sized pot of vegetable oil (you can try coconut oil--but I haven't yet) until golden brown. Repeat until you run out of won-ton skins. Serve warm with ready-made sweet and sour sauce (such as Kikkoman).

Chrissie's Hot Crabby Dip

Chrissie was one of my first bosses...and she was a great cook! She was raised the old-fashioned way like I was. That meant she was taught how to entertain from the time she was a child. As children we had to go around and serve hot appetizers to our parents' guests when they came for dinner. Looking adorable if possible. This was hard when your hair had huge tangles in the back, like mine always did. I did my best to comb over the tangles and smiled a lot.
I don't usually like messy dips at parties--but this is a really good one. Serve with water crackers or those amazing little brioche toasts they have at Trader Joe's. Very elegant and delicious.

Ingredients:

1 large cream cheese block
1 or 2 T mayonnaise
1 T chopped onion
1 T chopped parsley
1 T horseradish
6 oz. crabmeat (canned is OK, fresh is always better)
2 T sliced almonds

Mix ingredients together and transfer to an oven-proof bowl or mini-casserole. Heat in a 350-degree oven until bubbly. Serve in the middle of a platter surrounded by crackers.

Coconut Rum Black Bottom Pie

My mom used to occasionally make black-bottom pie for her parties. A cool vanilla cream pie with a thin layer of rum-laced chocolate on the bottom and whupped cream on the top, it was irresistible. If I ever would want to be stuck on a deserted island with one food--that would be it. And yes, I would bring my portable refrigerator and plug it in the sand.

 In this recipe, the mild chocolate that makes for the 'black bottom' balances especially well with coconut-flavored cream on top instead of vanilla.  However, if you don't like coconut, just substitute vanilla instead of coconut flavoring...

Directions #1: Make or buy a 9" or !0" pie crust and bake it. Next, make the chocolate-rum bottom layer of your pie.

Quick Chocolate Rum Cream Filling:

Ingredients:

6 oz semi-sweet gold bagged Guittard chocolate chips. Semi-sweet NOT bittersweet.
2 T sugar
1 T rum or 1 t rum extract (I get the little "airplane-sized" bottles at the liquor store)
1 egg
3/4 C milk--heated to just boiling

Directions:

Place chocolate into blender. Pour hot milk into blender and blend until chocolate melts. Then add other ingredients and blend until smooth. Pour 3/4 of the mixture into the cooled pie crust.  Reserve the rest in ramekins or bowls to enjoy later with whipped cream as a snack. Refrigerate all until firm--at least 2 hours or overnight. Next, make your coconut cream filling, put it in your pie shell on top of the chocolate layer and top it with whipped cream.

Coconut Cream Pie Filling:

1 1/3 C sugar
1 C flour
1 t salt
4 C whole milk
6 egg yolks (slightly beaten in a small mixing bowl)
4 T butter
1 t vanilla
1 t coconut extract
1/4 C flaked, sweetened coconut, packed in measuring cup.

Topping:
1 C heavy cream
1 T powdered sugar
1/2 t vanilla 

Chocolate shavings from a chocolate bar or toast some leftover coconut.

Directions:

In the top of a double boiler combine sugar flour and salt. Add 2 C milk and cook over (not in) boiling water 10 minutes or until mixture thickens (I would do the whole 10 minutes even if you think it's already thick). Remove from heat and pour 1 C of the mixture into the eggs and mix vigorously. When smooth, return eggs to the rest of the hot mixture and cook until thickened to the point that it coats a spoon and no longer falls off the spoon in a steady stream. Remove from heat, add butter and extracts, mixing thoroughly with a spoon. Finally, sprinkle coconut on top and fold it into the cream. Cool slightly before adding to crust.

Whip cream until it forms soft peaks, add sugar and vanilla and beat until stiff peaks form. At this point you can either spoon your whupped cream on top of the pie or pipe it on. Sprinkle on chocolate shavings or toasted coconut.

Note: This is a fantastic, show-off dessert. Hang the calories. Go for a long jog afterwards.