Week Nights

Lamb Kebabs

May 10, 2011

Lamb Kebabs


2 Pounds Boneless Lamb

1 Cup Yogurt

¼ Cup Lemon Juice

¼ Teaspoon Salt

To Be Ground Into Paste:

1 Cup Coriander Leaves

1 Cup Mint Leaves

3 Green Chilies

1 ½ Inches Ginger Piece

2 Garlic Cloves

1 Cup Raw Papaya

Grind the coriander leave, mint leaves, chilies, ginger, garlic and papaya into a paste either in a food processor or blender.  Combine paste, yogurt, lemon juice and salt.  Coat the lamb pieces with the sauce and marinate overnight or at least five hours.  I like to marinate in a large zip lock bag.  When you are ready to cook the lamb, remove from marinade and skewer these pieces through a kebab rod and grill over a fire such that they are evenly reddish brown.  Serve with onion pieces, lemon wedges and naan.  Serves 4


May 9, 2011



3 Tablespoons Butter

1 Medium Chopped Onion

1 Pound Fresh Sliced Okra

½ Teaspoon Ground Cumin

½ Teaspoon Ground Ginger

½ Teaspoon Ground Coriander

¼ Teaspoon Fresh Ground Pepper

¼ Teaspoon Salt

Melt the butter in a large skillet over medium heat. Add the onion and sauté until tender.  Stir in the okra and season with the cumin, ginger, coriander, salt and pepper.  Cook and stir for 3 minutes.  Reduce the heat to medium-low and cover the pan.  Cook for 20 minutes and stir occasionally.  Remove and serve.  Serves 4

Chicken Curry

May 8, 2011

Chicken Curry


1 Pound Skinless & Boneless Chicken Breasts

3 Crushed Garlic Cloves

¼ Teaspoon Ginger

1 Cup Chicken Broth

1 Finely Chopped Onion

1 Teaspoon Olive Oil

1 Cup Water

½ Teaspoon Cumin Powder

½ Teaspoon Coriander Powder

¼ Teaspoon Garam Masala

¼ Teaspoon Turmeric Powder

1 Finely Chopped Green Chili

2 Tablespoons Coconut Milk

3 Tablespoon Finely Chopped Coriander Leaves

Heat olive oil in a medium size pan.  Dice chicken breasts and sauté until golden brown.  Remove and drain.  Add the onion, ginger and garlic and sauté until golden brown as well.  Add all of the spices and sauté for another minute.  Add chicken broth and water and let it boil for 2 minutes.  Add chicken pieces and cover the pan and let it cook for 30 minutes.  At the end of 30 minutes add the coconut milk and cook for another 1 minute.  Serve over basmati rice.  Serves 4

Deviled Ham Tea Sandwiches

May 7, 2011

Deviled Ham Tea Sandwiches

My childhood consisted of deviled ham sandwiches and Ball Park franks (“they plump when you cook em’).  I loved opening up a tin of Underwood Deviled Ham and spreading it all over Wonder Bread.  Talk about salt!  This homemade deviled ham recipe is creamy and just a bit spicy.  Serve it scooped onto lettuce leaves as a light lunch, too. 


2 Cups Finely Chopped Smoked Ham

¼ Cup Mayonnaise

2 Tablespoons Finely Chopped Flat Leaf Parsley

2 Tablespoons Finely Chopped Green Onions

1 Tablespoon Worcestershire Sauce

¼ Teaspoon Hot Sauce of Your Choice

12 Slices Thinly Sliced Sandwich Bread

In a medium bowl mix together ham, mayonnaise, parsley, green onions, Worcestershire sauce and hot sauce.  Cover and chill deviled ham for at least 2 hours.  Divide deviled ham between 6 slices of bread and spread out evenly with a knife.  Top with remaining slices of bread and press each sandwich down lightly.  Remove crusts and cut in halves or quarters.  Transfer to platter and serve immediately or cover platter with a slightly dampened paper towel and plastic wrap – then refrigerate until ready to serve.  Serves 6

Tilapia Ceviche

May 5, 2011

Tilapia Ceviche


2 Pounds Diced Tilapia Fillets

1 Cup Lime Juice

½ Cup Seeded Chopped Tomato

½ Peeled/Seeded & Finely Diced Cucumber

½ Cup Finely Chopped Onion

¼ Cup Chopped Fresh Cilantro Leaves

Salt & Freshly Ground Pepper

1 Tablespoon Hot Sauce

1 Serrano Chile

6 Grilled Tostadas

1 Halved/Pitted/Peeled & Thinly Sliced Avocado

1 Lime Cut Into Wedges

Put the tilapia in a medium sized bowl.  Pour the lime juice (about 8 limes) over the fish and mix gently to combine.  Cover with plastic wrap and chill in the refrigerator until the fish is white throughout.  This should take about 20 minutes.

Remove from the refrigerator and drain off the lime juice.  Gently squeeze the fish with your hands and discard the lime juice.  Add the tomato, cucumber, onion and cilantro.  Season with salt and pepper to taste.  Add the hot sauce and chile.

To grill the tortillas heat a grill or grill pan over medium heat.  Put the tortillas on the grill or grill pan and let them dry out until they are crunchy.  If you would rather used readymade tostadas you can do that as well. 

Top the tostadas generously with the ceviche.  Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.  Serves 6

Beef Sliders

May 4, 2011

Beef Sliders

These mini-burgers are so very tasty.  What meat eater can resist?!


2 Pounds Ground Sirloin

½ Cup Dried Onion Flakes

¼ Teaspoon Fresh Ground Pepper

Cheddar Cheese (optional)

24 Mini Buns

Red Onion Slices (optional)

Lettuce (optional)

Condiments of Choice

Preheat the oven to 400° F.  Evenly spread dried onion on the bottom of a 9×13 glass baking dish.  Gently pat the ground sirloin on top of the onion flakes to form one large patty.  Sprinkle with salt and pepper.  Bake for 15 minutes. Remove from the oven and top with cheese if desired.  Return to the oven for 5 more minutes.  Let stand for at least 5 minutes.  Drain grease by tipping pan and pouring most of the grease out from one of the corners of the pan.  Cut burgers into 24 portions (6” x 4”).  Place mini-burgers on mini-buns and top with condiments of your choice.  If you would rather make individual mini-burgers you can do that as well.  Makes 24

Chicken Pot Pie

May 2, 2011

Chicken Pot Pie

I remember eating the TV dinner chicken pot pies growing up.  Even as a kid I thought that the frozen ones were horrible.  Homemade chicken pot pie is so much better.  If you don’t feel like making your own crust purchase a prepared one. 


1 Pound Cubed Skinless/Boneless Chicken Breasts

1 Cup Sliced Carrots

1 Cup Green Peas

½ Cup Sliced Celery

1/3 Cup Butter

1/3 Cup Chopped Red Onion

1/3 Cup Unbleached Flour

½ Teaspoon Salt

¼ Teaspoon Black Pepper

1 ¾ Cups Chicken Broth

2/3 Cup Milk

1 (9inch) Unbaked Pie Crusts

Preheat the oven to 425° F.  In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from the heat and set aside.  In a separate saucepan cook onions in the butter until soft and translucent over medium heat.  Stir in flour, salt and pepper.  Slowly stir in chicken broth and milk. Simmer over low heat until thick.  Remove from the heat and set aside.  Place the chicken mixture in the bottom of the pie crust.  Pour the hot liquid mixture over the chicken mixture.  Cover with the top crust and seal the edges.  Cut away any excess dough.  Make several small slits in the top crust to allow steam to escape.  Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.  Serves 8

Baked Camembert

May 1, 2011

Baked Camembert

I discovered Baked Camembert while living in France. Baked Camembert is a great appetizer or can be eaten as a meal.


One 9 Ounce Camembert (In Wooden Box)

1 Peeled and Sliced Garlic Clove

½ Teaspoon Fresh Thyme Leaves

1 Tablespoon Honey

1 Small Baguette (Cut into Slices)

2 Tablespoon Olive Oil

Extra Olive Oil For Brushing

Sea Salt

Preheat oven to 400° F.   Remove the camembert from the box and throw away any wax paper packaging.  Take a 10 inch square of foil and place in the wooden box.  Place the camembert back inside the box.  Pierce the top of the camembert with the tip of a knife and push in the slices of garlic along with thyme leaves.  Drizzle with honey.  Loosely scrunch the foil up over the cheese and set aside.  Brush two 12 inch square sheets, the size of your baking sheet, of parchment paper with oil.  Line the baking sheet with one of the oiled parchment sheets – oil side up.  Spread the slices of baguette over the sheet.  Drizzle with olive oil and sprinkle with crushed sea salt.  Place the remaining sheet of parchment – oil side down – over the bread.  Place in the oven with the camembert and cook both for 10 minutes or until the cheese has risen and the bread is crisp.  Open up the foil and dip in the hot baguette.  This is delicious!  Serves 4

Dagwood Sandwich

April 30, 2011

Dagwood Sandwich

The Dagwood sandwich has been around for quite awhile.  It is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments.  This mammoth sandwich was named after Dagwood Bumstead, a central character in the 1936 Blondie comic strip.  Dagwood was frequently shown making enormous sandwiches.  There is no set recipe for the Dagwood so feel free to be creative!


10 Slices White Sandwich Bread

1/3 Cup Mayonnaise

2 Tablespoons Yellow Mustard

1 Teaspoon Minced Garlic

1 Pinch Cajun Seasoning

1 Tablespoon Horseradish

1 Tablespoon Pickle Relish

¼ Pound Thinly Sliced Swiss Cheese

¼ Pound Thinly Slice Provolone Cheese

¼ Pound Thinly Sliced Cheddar Cheese

¼ Pound Thinly Sliced Pepper Jack Cheese

¼ Pound Sliced Pepperoni

½ Pound Thinly Sliced Turkey Breast

½ Pound Thinly Sliced Ham

½ Pound Thinly Sliced Roast Beef

½ Pound Thinly Sliced Pastrami

½ Pound Thinly Sliced Salami

5 Pieces Cooked Crisp & Halved Thick Cut Bacon

1 Medium Thinly Sliced Red Onion

1 Medium Thinly Sliced Cucumber

1 Medium Thinly Sliced Tomato

10 Whole Leaf Lettuce Leaves (Washed & Dried)

3 Cherry Tomatoes

3 Small Pickle Slices

3 Long Metal Skewers

Combine mayonnaise, mustard, horseradish and pickle relish in a small bowl.  Add the chopped garlic and Cajun seasoning to the mayonnaise mixture. Arrange 5 bread slices on a large cutting board.  Spread 2 tablespoons of the mayonnaise mixture evenly on each slice.  Layer the meat and cheeses evenly among the bread slices.  Fold the meats so that the sandwiches will stack evenly on top of each other.  Top each of the sandwiches with tomato slices and the remaining bread slices.  Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich.  Place 1 cherry tomato and 1 pickle slice through each skewer.  Carefully build the Dagwood sandwich by stacking all 5 sandwiches on top of each other.  Separate the sandwiches by placing 2 lettuce leaves in between.  To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center.  To serve, pull off the desired amount of bread, meat and cheese.  Serves a whole village!

Lemon Sugar Cookies

April 29, 2011

Lemon Sugar Cookies


1 Cup Softened Butter

1 Cup Sugar

1 Cup Confectioners’ Sugar

1 Cup Vegetable Oil

2 Eggs

1 Teaspoon Lemon Extract

4 ½ Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Cream of Tartar

Additional Sugar

In a large bowl, cream together the butter, sugars and oil.  Beat in the eggs and extract.  Combine the flour, baking soda and cream of tartar.  Stir into the creamed mixture.  The dough will be stiff.  Roll the dough into 1 inch balls and place 2 inches apart on parchment lined baking sheet.  Press the dough ball with the bottom of a glass that has been dipped in water and then in sugar.  Bake at 350° F for 10 minutes or until the edges are lightly browned.  Makes about 11 dozen cookies.

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