Archive for December, 2009


Cucumber and Red Onion Salad With Rice Vinegar Dressing

December 30, 2009

This is one of my favorites, due to the taste that Nakano’s Rice Vinegar brings to the dish.

Nakano's Seasoned Rice Vinegar with Basil and Oregano

Not only is it healthy, but the flavor and texture has a complex appeal to the palate.

2 Cucumbers (peeled and sliced)

1/4 cup Red onion (sliced and chopped finely)

2 tsp. Dill

2 tbsp. Olive oil

1/2 Cup Nakano’s Rice Vinegar Seasoned with Basil and Oregano

1 cup Grape tomatoes (sliced in half, but adding tomatoes is optional)

In a small dish mix olive oil, dill, and the rice vinegar. In a large bowl combine cucumbers and red onion. Toss the cucumber mix with the dressing and place in the fridge to chill for two hours. This will allow the rice vinegar to tenderize and marinate the vegetables.  Remove from fridge and serve. Bon Appetit!


Jamaican Jerk Chicken

December 29, 2009

Several years ago I came across this seasoning for Jerk. Walkerswood’s Jerk is the best seasoning by far. You may see others in the store, such as Ochos Rios, but don’t settle…they are not as good.

3 tbsp. Walkerwood’s Jerk seasoning (paste)

Walkerswood's Jerk seasoning

2 1/2  lbs. of chicken (skin on,bone-in, thigh are best)

1 Spanish onion (sliced in rings)

1 tsp. Sugar

3 tbsp. Salt

2 limes

1/4 cup Olive oil

In a bowl mix the jerk paste with sugar, salt, onions, olive oil, and the juice of the limes. When the marinade is fully incorporated, toss in the chicken (if you choose to use another meat, do so). Refrigerate for 24 hours. Within the 24 hours, mix the chicken to make sure it is evenly coated. Traditionally, jerk is grilled. If you choose to grill, do so on med heat and allow some of the flames to crisp the skin of the chicken. If you cannot grill, it can also be broiled in the oven. If you use the oven, put chicken and marinade in a large baking dish. Uncovered, broil at 500 degrees for 20 minutes (put do not place on top shelf in the oven, still place in the middle rack). After the 20 minutes, reduce the oven temperature to 350 degrees and cook for 45 minutes. This will cause the tops of the chicken to crisp, while the marinade braises the meat.  Giving the chicken a more infused flavor throughout and a more juicy piece of meat (versus cooking on the grill where the marinade is typically only on the outside).  When chicken is done, discard the marinade and serve with lime slices on the side for additional flavor. Viola, The taste of the islands without leaving you kitchen!


Grilled Creole and Lime Shrimp

December 29, 2009

This is my husband’s favorite. I made it by accident one day and hoped he would like it. His response, “Oh my…this is the best shrimp I have ever tasted!” The taste alone makes you only want shrimp prepared this way.

1 lb. large shrimp (peeled, and deveined)

1 lime

2 tbsp. Tony Chachare’s Cajun Creole Seasoning (can be found at Publix and Walmart Market

Tony Chachere's Creole Seasoning


1 tsp olive oil (optional)

After you have cleaned the shrimp, toss in the Creole seasoning. It can be best on a grill, but you can also fry on med-hi in a pan with a little bit of oil olive oil. Cook about 2 minutes on each side or until shrimp are solid in color. Squeeze lime juice over the whole dish. NOTE: Do not add the lime with the seasoning before cooking. This will cause the shrimp to start cooking itself due to the acidity. Also when the lime is added with the seasoning, it does not allow the creole seasoning to adhere.  Enjoy this hot, spicy, and well-rounded flavor that are presented in this dish!


French Onion Beef Roast

December 27, 2009

3 1/2 pond rump roast

2 tbsp. Meat Tenderizer

2 packets Lipton Beef and Onion Soup Mix

2 cups Water

Wash roast and pierce heavily with a fork.  Sprinkle meat tenderizer and let it rest in the fridge for 24 hours.  Sprinkle one packet of Lipton’s soup mix at the bottom of a crockpot and place roast on top. Cover roast with second packet of soup mix and then add water around the roast. Place on low for slow-cooking for 8 hours or high for 4 hours (depending on how much time you have). 30 minutes before serving, slice roast and put back into the crockpot with the soup gravy. Served best with mashed potatoes and green beans. While this recipe is so easy, the taste makes your mouth explode with flavor.


Pizzelles (Anise-flavored Italian cookies)

December 27, 2009

Recipe makes about 80 cookies. Need a pizzelle maker/iron (can be found at Italian bakeries and online).

Traditional is made with Anise, but you can omit anise oil and seeds by substituting vanilla extract or even melted chocolate to the batter if you prefer.

6 eggs
3 1/2 cups of flour (sifted)
1 1/2 cups of sugar
1 cup margarine (melted and cooled)
4 tsp baking powder
2 tbsp anise seeds
2 tsp. anise oil (because anise oil is difficult to find down south, can sub. anise extract for 2 to 3 tsp)

Beat eggs and gradually add sugar. Add melted margarine, anise oil, and seeds. Sift flour and baking powder and add to mixture. Chill (may be chilled for 1 to 2 days if you want). Drop tsp. of batter onto hot iron for a minute and 10 seconds(please spray pan on top and bottom before use). Place on newspaper to dry (paper removes moisture, wait until it cools) Store in a tin container with wax paper on top and bottom DO NOT store with other cookies.

Great with coffee, after dinner, or any time of the day. This is the famous Italian- Christmas cookie.


Venice-styled Vegetable Pasta with Zuchini, Peas and Parmesan

December 27, 2009

1/4 olive oil
3 zucchini (skin peeled and sliced 1/4 in.thick)
3 cloves of garlic (minced)
1/4 cup of chopped parsley
1 cup of peas
1/2 box of linguine
2 tbsp. salt
1 tbsp. pepper
1 tbsp. herbs de Provence
3 oz of shredded parmesan cheese (fresh not bottled)

Peel the zucchini and slice. Mince garlic, and finely chop parsley. Boil linguine in salted water for 11 minutes. While the linguine is cooking, steam   zucchini with garlic and peas until zucchini are translucent. In a large bowl mix olive oil, salt, pepper, herbs de Provence, and half of the parsley. Drain linguine and toss in oil mixture. Add zucchini mixture and toss. Add Parmesan and toss thoroughly until cheese melts from the heat of the pasta and veggies. Top with the remaining parley. Viola! A healthy but full- flavored Venice-style pasta dish that will keep people coming back for more.

Venice-styled Vegetable Pasta with Zuchini, Peas and Parmesan


Chicken Piccata

December 27, 2009

1 lb of chicken breast or tenderloin
1 egg
1 cup of Panko breadcrumbs (can use any type of breadcrumbs but the Japanese ones are the best, like and flaky)
3 tbsp butter
half a lemon
1/4 cup of capers
1/2 cup of chicken broth or dry white wine
1 tsp of Lawry’s Garlic salt
3 tsp of chopped parsley
2 tbsp of olive oil

Step 1: Take uncooked chicken and dip into egg mixture (one egg scrambled) and then coat with breadcrumbs. Season both sides of the chicken with garlic salt.

Step 2: On med-hi heat, add olive oil until pan is hot. Add chicken and fully brown and cook completely. Set aside.

Step 3: To de-glaze the pan and add flavor to your sauce, pour chicken broth and butter into the pan that you just cooked the chicken in. After all the brown bits of the pan are incorporated into the broth and butter mixture, add capers, and the juice of the half of lemon. Reduce the sauce down halfway and add the chicken. Rotate the chicken in the pan until coated and add the parsley to the pan. Continue to flip chicken as the sauce thickens into a glaze. Bon Appetite!