Grilled Southwestern Turkey Burgers with Spicy Jicama Slaw

It's time to break out the grills. Summer is cooking outdoors season. Get a break from the kitchen and relax with a  cold margarita while you cook. This recipe is delicious, low-cal, and satisfying.



                     Grilled Southwestern Turkey Burgers with Jicama Slaw

1-1 1/2 # ground 90% lean turkey.(Mixed dark and white meat has more flavor)
Sliced Queso de Oaxaca or Asadero cheese
Sliced tomatoes
Shredded lettuce
1/2 tsp ground cumin
salt/pepper to taste
Chipotle Mayo (Recipe below)


Form 6-oz patties. Place on hot high-heat grill. Sprinkle cumin, salt, and pepper on one side. Grill 3-4 minutes, turn, and grill 3 more minutes. Add slices of cheese. Continue grilling until done and cheese melts.

Lightly butter hamburger buns. Place butter-side down on grill until brown and marked. Add Chipotle Mayo. Place burger on bun. Add shredded lettuce and tomato slices.

Serve with Southwestern Slaw and fried sweet potato chips.


Chipotle Mayo

1/4 cup mayo
1 tsp lime juice
1 tsp chopped chipotle peppers with adobo sauce
1/4 tsp ground cumin
s/p to taste

Mix mayo, lime juice, chipotle peppers, cumin, salt and pepper. Allow to chill 1-2 hours.


Southwestern Slaw

3 cups shredded cabbage (Can use green and red)
1/2 cup jicama, peeled, shredded

1/2 cup carrot, peeled, shredded
1/2 cup red pepper, shredded
1/2 cup red onion, shredded
1 jalapeno, seeded, minced
s/p to taste


Slaw Dressing

1/2 cup mayo
1 Tablespoon lime juice
1 Tablespoon sugar
1 tsp cayenne pepper
2 Tablespoons apple cider vinegar
s/p to taste


Sweet Potato Chips

2 sweet potatoes, peeled, cut in half lengthwise, sliced into thin half-circles
6 cups canola oil
s/p to taste

Heat oil in pan to 350 degrees F. Add chips a handful at a time. Fry until almost crisp. Sprinkle with salt and pepper to taste.

Stir Fry Mongolian Beef with Asparagus

If, like me, you love Oriental food, you might enjoy this recipe for Mongolian Beef. I love asparagus and find adding a little to this recipe is a great way to enjoy it. This recipe is fairly simple and with a little deft knife work can look professional. Serve with Chinese noodles, white rice, or crispy fried potatoes.


                 Stir Fry Mongolia Beef with Asparagus

2# flank steak sliced into thin, bite-sized pieces. Slice against the grain to make more tender. Slice on  the bias by holding the knife at 45 degrees.

1/2 cup corn starch
3 tablespoons olive oil
1/2 cup water
1/2 cup soy sauce ( I generally use less soy sauce and add a little Worcestershire sauce)
3/4 cup carrots, peeled and sliced thin on the bias
2 green onions sliced in 1/2-inch strips on the bias
1/2 cup white onion sliced into small, bite-sized pieces 
3/4 cup asparagus, sliced at an angle. 1/2-inch long 
3 cloves garlic, minced
1/2 tsp ginger, minced
1/2 cup brown sugar 
1/4 tsp. white pepper
1/4 cup black sesame seeds (optional)


Dredge flank steak pieces in cornstarch and set aside.
Heat 1 1/2 tablespoons olive oil in wok or large fry pan. Add ginger and garlic. Saute until lightly brown. Add water, soy sauce (and Worcestershire if using), brown sugar. Allow to boil to thicken. Remove from heat. Pour into container and set aside.

Add remainder of oil and reheat pan. Shake off beef to remove excess cornstarch. Don't overcrowd pan. Remove beef as cooked and lay aside. When beef is cooked and removed, add carrots,asparagus, and white onion. Cook until slightly tender. Add beef back to pan. Add green onions. When hot, add sauce and stir until thoroughly coated.

Can be topped with black sesame seeds. Serve with Chinese noodles, white rice, or crispy potatoes.

Gluten Free Creole Pasta

My wife is allergic to gluten products, so I have to find creative ways to cooks for her. Gluten free pasta is a Godsend. We both love Cajun and creole cooking. Here is a great creole recipe.


                                Gluten Free Creole Pasta with Andouille


1 pkg. gluten free linguine

1# Andouille sausage, thin sliced
1 red bell pepper, seeded and sliced in strips
1 green bell pepper, same way
1/2 small red onion, sliced in strips
3 green onions, diced
3 cloves garlic, minced
1 tablespoon tomato paste or 1/2 cup diced tomatoes
2 tablespoons butter
3 tablespoons creole seasoning ( or 2 tablespoons and 1 tsp of Old Bay Seasoning)
1 can chicken stock
1/4 cup cornstarch
1/4 tsp lemon pepper
salt to taste

On medium-high heat, add 2 tablespoons butter to saute pan, saute sausage until 1/2 done, add garlic. Saute 2 minutes. Reduce heat to Medium. Add onions and peppers. Cook for 10 minutes. Reduce to medium low and add chicken stock, tomato paste (or tomatoes), and seasonings.

In separate pan cook linguine. Do not overcook gluten free pasta or it will fall apart. Cook just shy of al dente. It will soften.

Stir in cornstarch to sausage mixture to thicken. Finish to taste with salt. If you prefer more heat, add 3-4 shakes of Tabasco sauce.

Serve over linguine. Garnish with green onion. Serve with garlic bread and a nice crisp white wine.. 

Southwestern Black Bean Chili

I have been too lax in keeping up with my Chef Jim's Recipes Blog. I apologize. Between working on or promoting new novels, the holidays, and my band, I've been pressed for time. New Year's resolution #2 - Do better. Here is a great chili recipe to warm your insides on a cold, wintry day.

Southwestern Black Bean Chili

1# ground beef, 80/20

2 cans cooked black beans, or cook 1# dry beans until almost done following directions on bag.

1 tablespoon minced jalapenos

1/4 cup diced onions

1/4 cup diced red or green bell peppers

1 pkg. chili seasoning mix

1 1/2 tsps roasted and dried chilies. (I use a mixture of guajillo, ancho,  cascabel, pasilla, and chilies de arbol, but any will do.)

3 tsps sofrito paste (Pulped onion, peppers, garlic, and vegetables available in most Mexican food sections) 

1 tablespoon olive oil

3 cups beef stock

1/4 cup V8 juice (I don't like a lot of tomato flavor in chili. You can use 1/4 cup tomato sauce or 1 tsp tomato paste.

1/4 tsp dried thyme

1/4 tsp cumin

s/p to taste

Cook beans until beginning to tenderize, Drain and rinse. Using same pan, heat oil, saute onions, peppers, and jalapenos. Add ground beef and cook until brown. Add dried herbs and chilies. Stir well. Add other dry ingredients and stir again. Add stock and tomato sauce, tomato paste, or V8. Add beans. Simmer for 2 1/2 hours until beans are cooked and chili develops a nice taste. Season with salt and pepper.  

Note - If you like your chili hot or scorching, add more dried chili mixture or hot sauce.

Serve with sour cream and tortilla chips, or ladle over spaghetti for a Chili Mac.

Note - Chil1es Heat Index
         
           Cascabel                                     1,000-3,000 Scoville Units
           Jalapeno                                      2500-10,00SU
           Pasilla                                         250-4,000SU
           Chiles de Arbol                           15,000-30,000SU
           Guajillo                                       250-5,000SU Slightly fruity taste
           Poblano                                       1,000-2,000SU
           Ancho                                          200-5,000SU
           Morita                                         2,500-8,000SU  Dried they are known as chipolte
           Puya                                            5,000-8,000SU  Slightly fruity taste
          
           Habanero                                     125,000-350,000SU*  (Use with caution)
  

Southwestern Turkey Soup

Soups are quick and easy and create a break in the dull routine of the usual meals. They can be used as first course or main course. Thus ground turkey recipe is also lo-cal and good for you.


                                                
                                                 Southwestern Turkey Soup


1# ground turkey
1/4 cup chopped onion
2 cloves minced garlic
1 seeded, minced jalapeno
1 tsp minced ancho chili with adobo sauce (Caution: Hot!)
2 tablespoons olive oil
1cup diced carrots
1/4 cup diced red or green bell peppers
1/2 cup diced tomatoes (retain a few for garnish)
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 cup cooked and drained black beans
1/4 tsp dried thyme
1/4 cup chopped cilantro (retain half for garnish)
1 cup crispy tortilla strips (retain some for garnish)
salt/pepper

In a heated stew pot, add oil, and onions  and saute until translucent. Add garlic for 1 minute. Break up ground turkey and add to pot, stirring to break up large clumps. Saute until almost cooked. Add carrots, bell peppers, jalapenos, and ancho chilis. Stir in tomato paste. Add broth, black beans, thyme, salt, and black pepper. Reduce heat, cover, and simmer for 30 minutes. Uncover, add tomatoes, cilantro, and tortilla strips, retaining part of each ingredient for garnish.

Serve and garnish.  Quick, easy, and delicious.

Summer Grilled Southwestern Pork Chops

Summer grilling is the most enjoyable way to cook. Sitting outside with a cold beverage and conversation with friends beats a kitchen any time. Pork is a healthy meat choice. This recipe combines traditional with a southwestern flavor.


                               Summer Grilled Southwestern Pork Chops

6 bone-in pork chops, 1/2-in thick
3 Tablespoons AP flour
1 tsp garlic powder
1 tsp cumin powder
1 tsp smoked paprika
1/2 tsp dried thyme
1 tsp salt
1/2 tsp fresh ground black pepper
2 limes, juiced

Mango-Orange Salsa

1 tsp lime zest
1 1/2 cup red onion, small diced
1/4 cup jalapenos, diced
1 1/2 cup mango, diced
1 cup Mandarin oranges, small diced
1/4 cup Mandarin orange juice
1/2 cup red delicious apple, peeled and small diced
salt/pepper to taste

Pork Chop Marinade

Mix flour, garlic powder, cumin, paprika, salt, black pepper, and dried thyme. Add to large Ziploc bag. Place pork chops in bag and shake to thoroughly coat.

Oil grill. Preheat to medium-high. Place chops on grill. Cook one side for two minutes, then turn 1/4 turn for grill marks. Cook 5-6 more minutes. Turn over and repeat. Sprinkle with lime juice before removing from heat. Total cooking time should be between 13-15 minutes.


Mango-Orange Salsa

Mix  red onion, jalapenos, mango, apple, and mandarin oranges. Add lime zest and juice of 1 lime and Mandarin juice. Season with salt and pepper 

Place a spoonful on top of each chop before serving.

Excellent side dish:

Grilled Potatoes in Lime Butter.

5 large Yukon Gold potatoes, thin sliced
1/2 lime, juiced
1 stick butter, softened
1/4 cup chopped fresh basil
1/4 tsp cayenne pepper
salt/pepper to taste
6 large squares aluminum foil

Mix basil, lime juice, cayenne pepper, and softened butter. Place a portion of sliced potatoes in the middle of aluminum square, Sprinkle with salt and pepper. Fold edges to make a foil packet. Keep as thin as possible for proper cooking. Place potato foil packets at edges of grill while cooking chops. Start 4-5 minutes before cooking chops. When done, potatoes should be fork tender. Serve with chops.

Chinese New Year Lemon Chicken

To honor Chinese New Year, and because I love Chinese food, here is a great chicken recipe to break that old fried or baked habit.



                           Chinese Lemon Chicken

4 chicken thighs, boned, skinned and cubed, or 2 breasts
3 Tablespoons oyster sauce
1 tsp sesame oil
3 Tablespoon cooking oil
1 tsp white sugar
1/2 lemon juiced
1 tsp lemon zest
1 egg, beaten
1/4 cup white rice flour
2 green onions, chopped
1 tsp soy sauce
1/2 cup water
1/8 tsp white pepper
1/4 tsp salt

Make a marinade with oyster sauce, sugar, soy sauce, lemon juice, sesame oil, and 1/4 cup water. Add chicken. Let chill and stand for 1 hour.  Drain.

Place chicken in beaten egg mixed with 1/4 cup water. Heat saute pan over medium heat, add cooking oil. Add salt, white pepper, and lemon zest to rice flour. Dredge chicken in flour, add to hot saute pan. Cook and stir until cooked (About 5 minutes). Add a little water when cooked to make a light sauce.

Serve over rice. Sprinkle sesame seeds and green onions on serving.

Happy Chinese New Year!

Slow Cooked Pork Carnitas in Salsa Verde

If you love Mexican food as I do, you are undoubtedly familiar with pork carnitas. This roasted pork dish can be made with little effort using a slow cooker to slowly bring spices and the natural sweet pork flavor together in a fiesta for your tongue.



                             Slow Cooker Pork Carnitas in Salsa Verde  

Cook time: 6 hours
Note: For less spice heat, substitute 2 whole jalapenos instead of ancho chilis. Remove jalapenos before serving.

2# pork shoulder or pork loin
1 Tablespoon Kosher salt
1 Tablespoon rough ground black pepper
1/4 tsp cayenne pepper
1 tsp cumin powder

1 Tablespoon minced garlic
1 white onion, fine chopped
1 roasted ancho chili with 1 teaspoon Adobo Sauce (Store remainder of can in Tupperware container. It will keep a very long time) 
1/2 cup cilantro, fine chopped (If you prefer, use parsley)
1 tsp dried Mexican oregano
2 limes, juiced
2 cans (4oz) Salsa Verde
1/2 cup water
3 Tablespoons olive oil


Preheat large skillet over medium-high heat.
Preheat slow cooker on  low heat.

Mix salt, black pepper, cayenne pepper, and cumin together. Rub pork shoulder with spice mix. Add 2 Tablespoons of olive oil to skillet. Sear shoulder in skillet by turning .

Add 1 Tablespoon olive oil to slow cooker. Add pork shoulder. Add garlic, onion, oregano, half (1/4 cup) of cilantro or parsley, and add ancho chili with Adobo sauce. Add 1/2 cup water to slow cooker. Squeeze juice of 2 limes over the top of pork.  

Cover and cook for 5 1/2 hours on low. Drain liquid from slow cooker, add Salsa Verde, and cover and cook for additional 20-30 minutes.  Pork should pull apart with a fork when done.

Serve over rice with remainder of cilantro or parsley for garnish, or serve with flour tortillas for soft tacos.

Southwestern Thanksgiving Appetizers

During the holidays, appetizers are important. They whet the appetite for the meal and provide a reason for guests to sit around the kitchen while the cook prepares the meal. Try something different from the usual cheese and crackers this year.




                                           Spicy Black Bean Hummus

1 garlic clove
1 can (15 ounces) black beans, drained, reserve liquid. (Fresh cooked black beans reduce calories.)
2 Tablespoons black bean liquid
2 Tablespoons lime juice
1 1/2 Tablespoons Tahini paste (Below is a quick recipe)
3/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. paprika
Dash of hot sauce or 1/4 tsp. minced Ancho chili in Adobo sauce.


Blend all ingredients in blender or food processor until a smooth paste. More black bean liquid can be added if needed to thin.


Homemade Tahini Paste

5 cups sesame seeds
1-1/2 cups olive oil

Toast seeds in 350-degree oven for 5-10 minutes, mixing often so they don't burn. Blend in blender or food processor until smooth. Keep refrigerated.



                                        Southwestern Boursin Cheese Spread

2 garlic cloves, minced
6 oz. butter, room temperature
16 oz. cream cheese, room temperature
4 Tablespoons freshly grated Parmesean or Asiago cheese
1 medium jalapeno, seeded and minced
1 Tablespoon chopped cilantro
1/4 tsp. cumin
1/2 tsp. freshly ground black pepper

Mix softened butter and cream cheese thoroughly in a bowl. Add grated Parmesean or Asiago cheese. Add all other ingredients and mix thoroughly.

Refrigerate until firm. Serve at room temperature with an assortment of crackers and tortilla chips.

Slow Cooker Cajun Chicken Stew

A friend of mine is reduced to Crock Pot cooking for a while. Here's a recipe for you, Mara. Anyone who likes Cajun food, chicken stew, or the easy convenience of a slow cooker will enjoy this one. I often substitute chicken breasts for thighs, but thighs and legs have a little deeper flavor.




                                      Slow Cooker Cajun Chicken Stew


2# bone-in chicken thighs, or a mixture of thighs and legs.
1 medium white onion, small diced
2 carrots, peeled and medium diced
2 Yukon Gold potatoes, washed with peeling left on, medium diced. This keeps potatoes from getting too mushy.
3 cloves garlic, minced
1 Tablespoon butter
1 Tablespoon All Purpose Flour
1 Tablespoon cooking oil
1/2 cup chicken stock (If salted stock, use less salt in seasoning)
1/4 cup tomato sauce (Tomato juice will work. If you prefer, substitute 1 diced whole tomato near end of cooking time, but tomato sauce is more convenient.)
1/4 tsp. Old Bay Seasoning, or some type of Creole or Cajun seasoning. Old Bay is great.
1/8 tsp dried thyme
1/4 tsp. Tabasco sauce (About 3 shakes. Add more for additional zing)
Salt/pepper to taste

Add onion, carrots, potatoes, garlic, butter, and flour to slow cooker on low heat. Stir to mix flour with veggies. (The flour mixed with the butter and the juice from the chicken will make a nice roux as it cooks.)

In a skillet, heat oil on high heat. Add chicken and fry while turning for 5 minutes until brown.
Add chicken to slow cooker.
Reduce heat of skillet to medium. Add chicken stock and tomato sauce. Stir to de-glaze pan of chicken bits. Reduce liquid by 1/3. Add to slow cooker.

Season slow cooker contents with thyme, salt, pepper and half the Old Bay Seasoning.  Cook on low heat for 4-1/2 hours. After about 4 hours, lightly stir, add the rest of the Old Bay and Tabasco Sauce. Add additional salt if needed.


This hearty meal is great for cool weather, but don't wait until winter to try. Cajuns eat it year round.

Fall Flavor Stuffed Grilled Pork Chops

Fall is the perfect time for grilling. In the Southwest, the evenings are getting cooler. In the rest of the country that means sweater weather. In Arizona, it means 80 degrees. Pork is one meat that lends itself well to outdoor grilling. Its somewhat delicate taste allows the use of brines, marinades, and sauces to enhance the flavor. This recipe is one of my favorites. It incorporates the flavors of fall in a unique way.  Enjoy!


                               Fall Flavor Stuffed Grilled Pork Chops



The Brine

2 cups apple cider vinegar
1 1/2 qts. water
1/4 cup Kosher salt
1/4 cup sugar
1 piece cinnamon stick

4  - 1 1/2 inch-thick bone-in pork chops

Mix ingredients, stirring until salt and sugar are thoroughly dissolved. Take chops and add to brining liquid. Refrigerate for at least one hour. remove chops and pat dry

The Chops

4 brined chops, patted dry.
4 slices Fontina cheese
4 thick slices apple wood smoked bacon
1 cup chopped raw spinach
4 wooden toothpicks or skewers
1 tsp salt
1/4 tsp black pepper

Bring grill to medium-high heat. Place bacon strips on grill and cook until almost done, turning when necessary. Allow to cool.
Alternative method - Place bacon strips on same foil-lined baking pan as sweet potatoes. Remove after 15 minutes and set aside.

Slit a pocket in the side of the chops. Add a slice of cheese, a slice of bacon, and 1 tablespoon of chopped spinach. Seal with toothpick or skewer, trying to close pocket well to prevent cheese from running out during grilling. Sprinkle with salt and pepper.

Grill on medium-high heat about 6 minutes per side, turning 1/4 turn after 3 minutes per side.


Grilled Sweet Potato Cakes

4 medium sweet potatoes
4 pats butter
1 tsp. dried thyme
1/8 tsp. cinnamon
S/P to taste

Bake in 400 degree oven for 45-55 minutes. Check doneness by inserting a toothpick. Should go in easily.
Scoop out meat, chop, add thyme, cinnamon, salt and pepper, and form into 4 round patties.
Place on medium-high heat grill. (Can be grilled with chops) Grill 2 minutes and turn. Add pat of butter to grilled side.

Serve with chops.


Cranberry-Mandarin Orange Salsa

1/2 cup dried cranberries, chopped
1 cup Mandarin oranges, small diced
2 tablespoons chopped white onion
1 tsp chopped jalapeno
1 tablespoon lime juice
1 tablespoon Mandarin orange juice
1/2 tsp dried thyme
S/P to taste

Mix all ingredients. Allow to sit 1/2 hour for flavors to marry. Serve over grilled stuffed  pork chops.

Southwestern Taco Casserole

Southwestern food is delicate balance of heat and spices. The object isn't to burn your lips; it's to allow multiple layers of spice and heat to mingle in your mouth, delivering flavor with the heat. Here is an uncomplicated dish that showcases layering of spices.



                                                 Southwestern Taco Casserole


2# ground beef (I use 95/5 for less fat)
1 pkg. taco seasoning mix
1 cup water
6 - 6" corn tortillas
2 cups corn, fresh, canned, or frozen
1 can black beans, drained and rinsed
1 tablespoon butter
1 1/2 cups tomato sauce
1/4 cup hot sauce
4 tsps. cumin
1 tablespoon minced garlic
2 tablespoons minced jalapenos
1/8 cup diced Anaheim peppers
1/8 cup diced red bell pepper
1/2 cup minced onion
2 cups shredded Mexican cheese
1/2 cup cream cheese
1 tsp dried rosemary
salt/pepper to taste
1 cup sour cream
1/2 cup chopped cilantro

Preheat oven to 350 degrees.

Crumble and saute ground beef in skillet at medium-high heat until almost done. Lower heat to medium. Add onions and minced garlic. Season with 2 tsps. cumin. Cook until slightly transparent. Drain ground beef, add taco seasoning and 1 cup water. Cook on medium until most liquid is absorbed.

Drain corn and season with salt, pepper, 1 tsp. cumin, and rosemary. Add minced jalapenos and butter. Microwave for 2 minutes and stir to combine flavors.
Drain and rinse black beans and season with 1 tsp. cumin, salt and pepper to taste. Microwave for 2 minutes.

Mix together tomato sauce, hot sauce, Anaheim peppers, and bell peppers. You can adjust the heat level with more tomato sauce to lower, more hot sauce to raise it.

Grease a 9" casserole dish. Place 3 corn tortillas on bottom, Spoon in half the meat mixture, half the beans, and half the corn. Drizzle with half the tomato sauce and sprinkle with shredded cheese. Layer 3 tortillas on top of this and repeat process.

Cover with foil or glass top and bake in 350 degree oven 25 minutes. Remove top, sprinkle with dollops of cream cheese, and heat for another 4-5 minutes until cheese melts and browns.

Serve with sour cream and sprinkles of cilantro on top.
Rice makes the perfect dish.

This is the dish I'm serving tonight. I can't wait.

Malaysian Ikan Bakar Fish with Citrus Basmati Rice

I love Asian food. Their use of chilies and spices adds subtle layers of flavor and heat enhance a dish. Asian food is both spicy and savory. In my new novel, Slow Boat to Hell, one of my characters is a chef studying Malaysian and Indonesian recipes. I thought this would be a good time to introduce Faith's version of Ikan Bakar,a Malaysian staple found in many roadside stands. I will be posting other Faith Nomore's recipes as novel progresses.


                                              

                             Malaysian Ikan Bakar, Faith Nomore Style


2 pieces red snapper (Faith uses fresh Dorado but it's hard to find. Mahi mahi could be used.)
2 shallots, minced
3 cloves garlic, minced
1 tsp. ginger, minced
2 tsps. Turmeric powder
1 tablespoon brown sugar
2 tsps. miso paste or fish sauce
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons oil
1/2 teaspoon srirachi sauce
1/4 tsp. salt


Take all ingredients except fish and blend until they form a paste.  Make slits across snapper and rub paste over fish. In Malaysia they wrap the fish in banana leaves. In the US, you can warp in foil. Place in pre-heated 350 degree oven. Bake for 20-25 minutes until flaky.


                                                         
Roasted Tomato-Mango Salsa

5 Plum tomatoes, oven roasted, seeded, and small diced
1/2 cup diced mango
1/2 red onion, small diced
1  Anaheim pepper, small diced
1/2 red bell pepper, small diced
1/4 cup lime juice
1 tablespoon minced cilantro
salt/pepper to taste


Citrus Basmati Rice

1 1/2 cups basmati rice
4 quarts water
1 1/2 tsps. salt
3 tablespoons orange juice
3 tablespoons lime juice
1 tablespoon chopped cilantro
2 tablespoons small died mango
2 tablespoons chopped orange, seeded, peeled.

Bring water to a boil. Add salt.
Meanwhile, heat a sauté pan over medium heat. Add rice and sauté or stir for 2-3 minutes until nutty aroma. Add rice to boiling water, cover, reduce heat to low and cook 15 minutes. Drain any remaining water.

Stir in other ingredients.


Serve fish with rice. Add salsa. Enjoy.

Tangy Chicken Kabobs with Grilled Pineapple-Lime Rice

It's summer, time for backyard grilling. Grilling imparts a particularly hearty flavor to food as it bastes in its own juices and absorbs the smoke from the juices hitting the charcoal briquettes or gas-grill rocks. This recipe combine the heartiness of a chicken dinner with the light tropical flavors of the outdoors with a touch of zest thrown in for good measure.


       Tangy Chicken Kabobs with Grilled Pineapple-Lime Rice


Tangy Chicken Kabobs

2# Marinated chicken breast, cut into 2# cubes (See marinade recipe below)
1# thick sliced apple smoked bacon, cut into 2" strips
1 can Mandarin oranges
1 red onion, peeled and diced into 2" squares
1 red pepper, seeded and diced into 2" squares

Skewer Chicken. If using long metal skewers, oil first. If using long wooden skewers, soak in water 1 hour prior to use. Order is not important, but do have 2 pieces of bacon on each side of chicken. Layer with onion, red pepper and Mandarin oranges. 4 pieces of chicken per skewer makes a good portion, or 2 pieces per skewer if you want crossed skewers on plate as a presentation.

Pre-heat grill to Medium-high, about 350 degrees. Oil grill before using. Lay kabobs on oiled grill. Cook for 10-15 minutes, turning so all sides cook evenly. Chicken is done when juices run clear.


Chicken marinade

1/4 cup apple cider vinegar
Juice from 1 lime
1 tablespoon Mandarin orange juice
1 tablespoon pineapple juice
1 garlic clove, crushed but intact
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Mix all ingredients. Place whole chicken breasts in large Ziploc bag. Add marinade. Shake well to evenly coat chicken. Refrigerate 2 hours (Overnight is best). Discard garlic clove before grilling.


Grilled Pineapple-Lime Rice

2 cups water
1 cup long grain rice
1 tablespoon butter
1 tablespoon lime zest
2 tablespoons lime juice
1/2 cup chopped, grilled pineapple
1/4 teaspoon salt

Grill 2 pineapple rings or slices of fresh pineapple. On Medium-high heat, bring water to a boil. Add butter and rice. Add lime zest, lime juice, and salt. Reduce to simmer and cover. Cook for approximately 20 minutes. When done, add chopped grilled pineapple.

Serve rice with Chicken Kabobs for a full meal. 

Slow Cooker Cajun Chops

Slow Cookers are great for tenderizing meats. They saturate the meat with all the blended flavors as they cook. Best of all, slow cookers keep the kitchen cool by eliminating the oven and stove-top burners. This recipe will make you want to pack up and move to New Orleans.




                                           Slow Cooker Cajun Chops


4  5-oz. boneless pork chops
3/4 cup AP flour, divided into 1/2 cup for dry marinade and 1/4 cup for slurry
1/2 tsp. Creole Seasoning mix
1/2 tsp Old Bay Seasoning
1/8 tsp black pepper
1/2 tsp dried thyme
2 tsps. Canola oil
1 can chicken stock
2 carrots, medium diced
1 green bell pepper, medium diced
2 celery stalks, medium diced
1 medium white onion, medium diced
2 large Yukon Gold potatoes, unpeeled and medium diced


Dry Marinade

Mix all but 1/4 cup flour with Creole Seasoning, Old Bay, pepper, and thyme into a large plastic bag.  Add chops one at a time and shake to coat. Heat skillet over medium-high burner, add Canola oil and sear chops 1-2 minutes per side. Use a little of the chicken stock to deglaze pan. Save  for slow cooker. 


Slow Cooker

Pre-heat slow cooker to high. Place seared chops around edges inside slow cooker, forming a bowl for vegetables. Mix up vegetables and add to slow cooker. Mix the remaining 1/4 cup flour held back with a little chicken stock to form slurry. Add remaining chicken stock and slurry to slow cooker. It will help develop a delicious gravy. Don't forget the skillet deglaze.

Cover and cook on high for 4 hours.

Note: I included no salt. Chicken stock and seasonings contain salt and should be sufficient. Salt can be added to taste if you prefer. Product should be nicely spied, but you can add a few dashes of Tabasco sauce to liven it up. Put a little N.O. jazz on the stereo and enjoy.

Healthy Garden Skillet

Ground turkey is an excellent substitute for ground beef. It's lower in fat and calories than ground beef. I prefer the ground turkey breast for chopped steaks or tacos, but whole ground turkey works great for savory dishes. This recipe couldn't be much healthier, especially if you use fresh vegetables from your own garden, but frozen or canned will work.


                            Healthy Garden Skillet 


1# ground turkey
1 small zucchini, diced
1 small yellow squash, diced
1 large garden tomato, diced, or 1 cup cherry tomatoes, halved
1/2 cup bell pepper, green or red, diced
1/2 cup peas
1 small potato, thinly diced
1/4 cup diced onion
1/2 cup marinara sauce
1/2 cup mozzarella cheese
1 tablespoon shredded basil
olive oil
salt/pepper to taste


Sprinkle salt and pepper into ground turkey to season. Form ground turkey into small meat balls, 1/2 inch in diameter. Drizzle olive oil into skillet over medium-high heat. Sauté meatballs, turning occasionally until browned, about 4-5 minutes. Remove from pan. Add diced potatoes. Cook for 3-4 minutes. Then add peppers, zucchini, squash, and onion. Cook for 3-4 minutes until tender.

Reduce heat to medium. Add tomatoes, peas, cooked meatballs, and marinara sauce. Simmer for 5 minutes. Stir in Mozzarella cheese. Season with salt and pepper. Sprinkle fresh basil on top and serve.  

Can be a stand-alone dish or serve with a side of pasta.
Add red pepper flakes for a little heat.

Beef and Mushroom Stew with Bacon

A hearty stew makes a great winter weather meal. Bacon makes everything taste better. This quick and easy recipe will please everyone.



                                   Beef and Mushroom Stew with Bacon



6 strips apple-smoked bacon, diced
2 # beef chuck, diced into 1" cubes
3 Tablespoons vegetable oil
2# mushrooms, 2-3 varieties for flavor. I suggest Shitake, portabella, and button.
4 carrots, sliced
1 onion, diced
5 Yukon Gold potatoes, diced
2 tsps. kosher salt
1 tsp black pepper
3 Tablespoons flour (For gluten free, use dark rice flour)
2 Tablespoons tomato paste
1/2 tsp dried thyme
2 cups beef stock
2 cups red wine


In large skillet, sauté bacon over medium-high heat until crisp. Remove from pan and set aside. Add 1 Tablespoon vegetable oil to bacon drippings. Add beef and cook until almost done. Remove beef and set aside.

Add 2 Tablespoons vegetable oil to sauté pan. Add mushrooms. Cook until soft. Add flour. Reduce heat to medium. Stir often. Cook 7-8 minutes. Add seasonings. Add beef and bacon, onion, potatoes, and carrots. Add stock and red wine. Simmer to reduce liquid. After 20 minutes, add tomato paste. Cover and continue to slow simmer for 1 hour or until vegetables are soft and sauce thick.

Southwestern Hamburger Steaks with Black Bean Salsa and Potato Hash

Tired of burgers? Hamburger Steaks are a great way to utilize ground beef, and they can be part of a delicious meal. I like to add a bit of spice to everything. Here is a Southwestern-style entrée that will delight everyone. The Black bean Salsa and Potato Hash are great toppers.


                                         Southwestern Hamburger Steaks


2# ground beef or ground chuck, 80/20
1/4 tsp cumin
1/4 tsp sage
1/4 cup chopped white onion
1 jalapeno, seeded and minced
1/4 tsp salt
1/8 tsp black pepper
1 tsp A1 sauce
2 tsp oil

Mix all ingredients in a  bowl. Add ground beef and mix thoroughly. Form into 5, 6 oz. patties (Make slightly larger to utilize the other 2 oz. of meat).

Add oil to a sauté pan over medium-high heat. Cook patties on one side for 4 minutes. Flip, reduce heat to medium, and cook for 8-10 minutes or until done.


Black Bean Salsa

2 cups black beans, drained and rinsed
2 tablespoons chicken stock
1/2 cup dice white onion
1/2 cup diced red bell pepper
2 jalapenos, seeded and minced
3 Roma tomatoes, diced
1 tablespoon chopped cilantro
1 lime, juiced
salt/pepper to taste

Heat sauce pan over medium high-heat. Add beans and chicken stock. Cook until most of the liquid is evaporated. Add all other ingredients except lime juice. Heat but don't cook. Remove from heat, add lime juice, cilantro, salt, and pepper. Serve warm over chopped steak.


Potato Hash

2 red potatoes, peeled, diced
1 small sweet potato, peeled, diced
1/2 white onion, diced
1 red pepper, diced
1 cup chicken stock
2 tablespoons oil
1/2 tsp paprika
salt/pepper to taste

Add oil to sauté pan over medium-high heat. Add potatoes. Cook, turning often, until slightly brown. Add onions, bell peppers and sauté 3-4 minutes. Add chicken stock, paprika, salt, and pepper, reduce to a simmer, cover, and cook for 8-10 minutes or until stock is well absorbed and potatoes tender.


Serve Potato Hash as a side dish to Hamburger steak with Black Bean Salsa on top of steak.

Kickin' Turkey Tacos with Cranberry Salsa

Because there's always turkey left over from holiday meals, here is another easy recipe to deal with them. Kickin' Turkey Tacos



                                                          Kickin' Turkey Tacos



6 flour tortilla wraps
2 cups cooked, turkey, shredded
1 cup shredded cheese (Cheddar or Pepper Jack)
1 jalapeno, seeded and minced
1 package Taco seasoning mix
1 cup water
1 tablespoon oil
1 cup Cranberry Salsa (Recipe below)

Heat oil in skillet over medium-high heat. Add shredded turkey and minced jalapenos. Sauté while stirring for 2-3 minutes, then add Taco Seasoning mix, 1 cup water, and mix. Reduce to a simmer and cook until most of the moisture is gone, about 8-10 minutes.

Heat tortillas in microwave for 15 seconds or warm over stove burner. Add some turkey, cheese, and a tsp. of Cranberry salsa. Roll up and enjoy.


Cranberry Salsa

1 cup onion, small diced
1 cup bell pepper, small diced
1 cup tomatoes, small diced with juice
2 jalapenos, seeded and minced
1/2 cup jelled cranberry sauce or 1/2 cup minced whole cranberries
Juice of 1 lime
salt/pepper to taste

Add all ingredients to bowl, squeeze in lime juice, finish with a sprinkle of salt and pepper. Add to taco.

Leftover Kickin' Turkey Chili

Thanksgiving dinners always provides leftover turkey. If you need an easy recipe to dispose of it, try this one - Turkey Chili. Chili relieves the blahness of some holiday meals. You can make Chili as hot as you want by increasing chili powder or a dash of hot sauce.




                                              Leftover Kickin' Turkey Chili


4 cups leftover cooked turkey, white and/or dark meat, chopped or shredded
1 can white Northern beans, drained
1 small white onion, chopped
1 Anaheim pepper, seeded and diced.
2 jalapenos, seeded, minced
1 can tomato sauce
1 cup chicken stock
1 tbl spoon Canola oil
1 tbl spoon flour
2 tsps. cumin
1 tsp. chili powder
salt/pepper

1/2 cup sour cream
1/2 cup chopped green onions

Heat deep pan over medium-high heat. Add Canola oil. Add chopped turkey. Season with cumin and chili powder. Add flour and stir into turkey. Cook 4-5 minutes until seared slightly. Add chopped onion, diced Anaheim pepper, and jalapeno and cook 2-3 minutes until wilted. Add beans, tomato sauce, and stock. Bring to a boil, then simmer for 20-25 minutes until thickens. Season with salt/pepper. If you wish more heat, add hot sauce.

Ladle into bowls. garnish with sour cream and green onions.