Grillades

Serve with grits and you have a Cajun favorite!

1 lb. Tenderized round steak (you can do this or buy it already done)
Salt & Pepper
Flour for dredging
Water
Oil for frying

Season meat with salt and pepper - use a good amount of salt and twice as much pepper. Dredge well in flour.

Heat about 1/4 cup of oil in heavy frying pan. When hot (sizzle when a drop of water hits) place meat in and brown well both sides. Then, pour water over just till covered. Place lid on pot and cook until tender.

I know this is vague but this is how I do it. Next time I cook it I will measure.

Herbes de Provence

Rub this on pork or chicken. You can make a batch and it will keep for a bit.


Ingredients

1 Tbsp dried basil
½ Tbsp dried marjoram
1 Tbsp dried chervil
1 tsp dried tarragon
2 Tbsp dried thyme
1 Tbsp dried summer savory
1 tsp dried lavender
1 Tbsp dried rosemary
1 tsp dried mint
½ tsp dried oregano
1 bay leaf

Potato Soup

64 oz Chicken Broth (2 cartons), LOW SODIUM
1 bag (32 oz) Ore Ida Country Style Hash Browns or Potatoes
O’Brian1 pkg fat-free Pioneer Brand gravy mix

Cook hash browns in chicken broth for 10 minutes or until tender. Mix 1 package country-style cream gravy mix (fat-free) with 1/2 cup of the hot broth and add to pot. Simmer for 5 minutes

Serve as is or with cheese, sour cream, and/or bacon bits. Servings: 8

Enchiladas

10 soft taco-size flour tortillas (you can use corn but they have to be softened in either hot chicken broth or nuke them covered)
4 cups Monterey jack and cheddar cheese blend (or whatever you like)
1/2 onion, finely chopped (optional)
1 (19 ounce) can Wolf brand chili, no beans

Preheat oven to 350*. Spray 13x9 baking dish. Fill tortillas with cheese and roll. Place seam side down in baking dish. Pour chili over rolled tortillas. Sprinkle cheese over top and chopped onion.
Bake for 25-30 minutes, until cheese is melted and bubbly. m-m-m. You can mix the chili with a can of red enchilada sauce if you want to but I like it fine without.

Fish Fry Batter

Batter 1:

1 12oz. can of light beer
1 cup of dry pancake mix

Before you batter the fish rub it with mustard - just regular old mustard.

Another tip: marinade in milk to give a fresh flavor to previously frozen fish.

Batter 2:

1 1/4 cup self rising flour
2 teaspoons Zatarains® or Tony Cachere’s® Seasonings
1 eggbeaters
1 cup lite beer (more or less for preferred thickness)

Combine ingredients and mix well. This will batter about 1 lb fish.

Funeral Pie

Also called Raisin Pie and raisin Pie (German for raisin) this pie was served with the meal prepared for family and friends at the wake following a funeral. The reason was that this pie could be made in any season and kept well when prepared a day or two before the funeral. It does not need refrigeration. I promise if you make it and don't say anything NO ONE will know it is made with raisins.

1 cup raisins
1 1/2 cup sugar
3 tablespoons flour
1/2 teaspoon salt
1 egg, well beaten
2 tablespoons lemon juice
pie crust

Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, raisins, sugar and flour, salt, lemon juice, and the egg. Mix thoroughly and cook over hot water for about 12-15 minutes until thickened, stirring occasionally.

Pour into pastry-lined pan. Criss cross with narrow strips of dough, if desired. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Serve with ice cream or with whipped cream.

Fudge

1-14 ounce can sweetened condensed milk
1 pound semisweet or bittersweet*, coarsely chopped or use chips
2 teaspoons pure vanilla extract

1 1/2 cups (6 ounces) chopped pecans or walnuts

Spray 8 x 8 x 2 inch pan with PAM type product. Set aside.

Combine the condensed milk, chocolate, and vanilla in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge will be grainy.

Stir the chocolate mixture until smooth (it will be very thick). Remove from the heat and stir in chopped nuts if desired. Spread the fudge into the prepared pan, smoothing the top with an offset spatula. Let stand at room temperature until cool.

* I actually made it with regular old chocolate chips and it turned out great!

Guacamole II

This is a great way to stretch your avocados in guacamole. I usually add 2 hard boiled eggs for every one avocado but you can go as high as 3 if they are really big avocados. Use Haas avocados. Remember this is a simple fast recipe. Fresh tomatoes and jalapeno are always best when you have the time and inclination to chop.

avocados, diced
Hard Boiled Eggs, chopped fine whites and mashed yokes
Pace Picante Sauce - heat and style your choice

Mix all. The amounts of each are really according to the taste but you will find that the eggs take on the flavor and consistency of the guacamole. You will have much more salad than just using avocados.

Mesquite Lime Chicken

1/4 c fresh lime juice
3 T Mesquite Type Seasoning
2 T vegetable oil
2 T honey
1 1/2 lb boneless chicken breasts

Mix lime juice, mesquite seasoning, oil and honey in a bowl. Add chicken, turning to coat well. Marinate in refrigerator 15 minutes, or longer for extra flavor. Remove chicken from marinade and grill over medium heat 4-6 minutes per side or until done. Baste with remaining marinade halfway through cooking. Discard any leftover marinade.

Serving Suggestions: For chicken club sandwiches, serve chicken on buns with melted Cheddar, slices of cooked bacon, tomato, lettuce and ranch dressing. Can also cut chicken into strips and serve over salad, or place in tortillas topped with cooked bell pepper and onion strips, and cheese for tasty quesadillas or fajitas.

Orzo(rice-shaped pasta) with Olives and Lemon

If you have never tried Orzo - give it a try - delicious and simple side.

1/2 pound (1 1/4 cups) orzo
1/2 teaspoon grated lemon zest & 1 tablespoons fresh lemon juice
1/4 cup slivered black olives
1/8 cup chopped fresh parsley
Coarse salt and ground pepper

Add 2 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate). Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

Yield: 4 servings

Cold Sesame Noodles

This has more than 4 ingredients but many can be optional. It is so simple really and is delicious Thai-style noodle dish.

Coarse salt
1 pound spaghetti (can be made with Japanese noodles, such as udon or soba, or Chinese rice noodles. Cook according to package instructions.)
8 ounces snow peas, slivered lengthwise (optional)
1 red bell pepper, cut into long thin strips (optional)
1/2 cup smooth peanut butter
2 garlic cloves
1 jalapeño pepper (seeds removed, if desired)
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1/4 teaspoon Salt

In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and bell pepper.

In a blender, purée peanut butter, garlic, jalapeño, soy sauce, vinegar, 1/3 cup warm water, sesame oil, and 1/4 teaspoon salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.

Yield: 4 servings

Cauliflower

1 small head cauliflower
1/2 t ground cumin
1/2 t chili powder, or more to taste
1/2 t table salt 1/2 tsp black pepper
cooking spray like PAM

Preheat oven to 400°F. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.

Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Fettuccine Alfredo Simple Version

2 sticks butter
1/2 lb grated Parmesan cheese, plus more for serving
Salt
1 lb fettuccine

Using an electric mixer, beat butter and Parmesan until creamy. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.

Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.

Yield: Serves 4

Texas Caviar

This one has a lot of ingredients but for the most part is open, drain and pour - and if you want to leave out the bell pepper and onion it is still good and even easier.

15 oz canned black-eyed peas
15 oz canned black beans
15 oz canned yellow corn
1/2 cup bell pepper
1/2 cup green onion
1 clove garlic clove
1/3 cup fat-free Italian salad dressing
1/2 cup balsamic vinegar
1/2 cup red wine vinegar

Instructions

Drain and rinse corn, peas, and beans. Mix with rotel, bell pepper, onions, and garlic. Add liquid. Marinate overnight or up to 24 hours and serve.

12 (1/2 cup per serving)

Mashed Spuds

5-large, high-starch baking potatoes (High-starch is important. Idahos or russets should give you fluffy taters)
1/2 - 3/4 cup whole milk, warm (amount depends on consistency you want add 1/2 then increase if needed)
1/2 stick butter, melted and warm
Salt and pepper to taste

Cut potatoes into quarters (no smaller or they will become watery). Place in large pot and completely cover with water. Boil until tender (about 15 minutes) and break when you poke them.

Drain. Add warm milk and melted butter. Mash with potato masher or an electric mixer for best results. Add salt and/or pepper to taste. Cover with foil to keep warm.

Yield: 6 Servings

Special Spuds:

Creamy
Instead of using 1/2 to 3/4 cup milk, substitute cream or half and half.

Cheesey
Follow above recipe, changing only the amount of milk, and adding cream cheese:
1/2 cup milk and 1-1/3-cup package of cream cheese (veggie or chive flavored to add even more of a kick)

Low-fat
Use 1/2 to 3/4 cup skim milk and 1/4 cup garlic-flavored olive oil instead of butter OR use fat free chicken broth rather than milk.

Roasted Garlic
Add 1-1/2 teaspoons of minced garlic. If you're feeling ambitious, roast your own garlic. Wrap in foil for 20 minutes at 400°F or if you are careful you can nuke it (BUT NOT IN FOIL!). Use 4 to 5 cloves according to your personal tastes.

Wasabi
For an extra spice, add 1 to 3 teaspoons of wasabi paste. Start out with 1 teaspoon and add more gradually as this does pack a punch.

The Blues
For a deep blue-cheese flavor, add 3-1/2 ounces of Stilton cheese at room temperature. Remove from frig an hour before and remove the rind.)

Margaritas Light

1 Tub of Crystal Light Lemon Flavored
4 oz Tequila
4 oz Fresh Lime Juice
8 oz Water
1 pkg artificial sweetener like Splenda

Place all ingredients into blender, add ice. Blend!

Impossible Coconut Pie

Simple and simply delicious!

1/2 cup buttermilk baking mix (like Bisquick)
1/2 cup sugar
4 eggs
1 cup coconut
5 Tablespoon margarine


Put into blender in the order listed and blend. Add:

1 teaspoon vanilla
1 1/2 cups milk

Process a few seconds until mixed. Pour into a greased 9 inch pie pan. Bake at 350 degrees until toothpick comes out clean.