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Posts Tagged ‘easy recipe’

  1. EXTREME CREPE RECIPE

    July 20, 2011 by Daniel


    Why settle for second best? You can enjoy the ultimate in breakfast elegance … crepes! Serve with whipped cream and your favorite fruit, jelly or syrup !

     

    EXTREME CREPES RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •2 cups milk
    •3/4 cup white sugar
    •2 cups all-purpose flour
    •2 eggs
    •1 tablespoon baking powder
    •1 teaspoon vanilla extract
    •1 teaspoon vegetable oil

    PROCEDURE:

    •Place milk, sugar, flour, eggs, baking powder, vanilla and oil in a blender; puree until smooth.
    •Lightly butter 6 inch skillet; heat over medium heat.
    •For each crepe, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom.
    •Cook until light brown.
    •Run spatula around edge to loosen; turn and cook other side until light brown.
    •Stack crepes, placing waxed paper between each; keep covered until ready to serve.

    Enjoy
    Chef Phil

     I will leave the fillings up to you as you know what your family’s favorites are.


    Category Breakfast | Tags: ,,,,,,,,,,, | No Comments

  2. FROZEN MARGARITA PIE RECIPE

    July 19, 2011 by Daniel


    I will be very surprised if this is not a summertime hit in the neighborhood !

     

    FROZEN MARGARITA PIE RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 4 ½ Hours

     

    INGREDIENTS:

    For the Crust

    •1 cup finely crushed pretzels
    •1/4 cup sugar
    •1/3 cup margarine or butter, melted

    For the Filling

    •One 14-ounce can sweetened condensed milk
    •1/3 cup frozen limeade concentrate, thawed
    •1-2 tablespoons tequila
    •1 tablespoon orange liqueur
    •Several drops green food coloring (optional)
    •1 cup whipping cream
    •Lime slices (optional)

    PROCEDURE:

    FOR THE CRUST

    •Stir together crushed pretzels and sugar.
    •Stir in melted margarine or butter.
    •Spread mixture evenly into a 9-inch pie plate.
    •Press onto bottom and sides to form a firm, even crust.
    •Bake in a preheated 375 degrees F oven for 5 minutes or till edge is lightly browned.
    •Cool on a rack.

    FOR THE FILLING

    •In a large mixing bowl combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and, if desired, food coloring.
    •In a medium mixing bowl beat whipping cream till soft peaks form; fold into tequila mixture.
    •Spoon filling into crust.
    •Cover and freeze about 4 hours, or till firm.
    •Let stand 10 minutes before serving.
    •If desired, garnish with lime slices.

    Enjoy
    Chef Phil

     The salty crust will remind you of the traditional salted rim of a margarita glass. A creamy lime-and-tequila filling completes this refreshing, tangy-sweet frozen pie.


    Category Recipes, Sweets -N- Treats | Tags: ,,,,,,,,,,,,,, | No Comments

  3. SWEET POTATO-CABBAGE SLAW RECIPE

    July 19, 2011 by Daniel


    A very nice alternative to the old stand-by for the summertime meals.

     

    SWEET POTATO-CABBAGE SLAW RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 15 Minutes

     

    INGREDIENTS:

    •2 tablespoons canola oil
    •1 tablespoon lime juice
    •1 1/2 teaspoons toasted sesame oil
    •1/2 teaspoon salt
    •3 cups coarsely grated peeled sweet potato (about 1 large)
    •3 cups thinly shredded napa or savoy cabbage
    •4 scallions, trimmed and thinly sliced
    •1 teaspoon finely minced serrano or jalapeno pepper with seeds (optional)

    PROCEDURE:

    •Whisk canola oil, lime juice, sesame oil and salt in a large bowl.
    •Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using
    •Toss to combine.
    •Serve immediately.

    Enjoy
    Chef Phil

     I am seeing an interesting mixture of cultures here. The lime juice and jalapeno suggest Southwestern, the savoy cabbage and sesame oil say Oriental. Let your taste-buds be the judge.


    Category Recipes, Vegetable Dishes | Tags: ,,,,,,,,,,,,,,, | No Comments

  4. GARLIC AND CHEDDAR CHEESE GRITS RECIPE

    July 18, 2011 by Daniel


    Grits are an everyday food here in the South, I came up with this easy recipe one day when I ran out of potatoes.

     

    GARLIC and CHEDDAR CHEESE GRITS RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 40 Minutes Ready In: Less than 3 ½ Hours * Includes resting time

     

    INGREDIENTS:

    •4 cups water
    •1 cup uncooked old-fashioned grits
    •1 teaspoon salt
    •1 cup shredded reduced-fat Cheddar cheese
    •1 clove garlic, minced
    •1 tablespoon olive oil

    PROCEDURE:

    •In a saucepan, bring water to a boil.
    •Slowly add grits and salt, stirring constantly.
    •Reduce heat; simmer, uncovered, for 40-45 minutes or until thickened, stirring occasionally.
    •Add cheese and garlic; stir until cheese is melted.
    •Pour into a 9-in. square baking dish coated with nonstick cooking spray.
    •Cover and refrigerate for 2 to 2-1/2 hours or until firm.
    •Before starting the grill, coat grill rack with nonstick cooking spray.
    •Cut grits into 3-in. squares; brush both sides with oil.
    •Grill, covered, over medium heat for 4-6 minutes on each side or until lightly browned.

    Enjoy
    Chef Phil

     If you make too many grits for your shrimp & grits this is a tasty way to use them up for breakfast.


    Category Breakfast, Recipes | Tags: ,,,,,,,,,, | No Comments

  5. PESTO DEVILED EGGS RECIPE

    July 18, 2011 by Daniel


    Great new twist on the picnic favorite.

     

    PESTO DEVILED EGGS RECIPE

    Serves: Makes 12 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •6 hard-cooked eggs
    •3 tablespoons grated Parmesan cheese
    •2 tablespoons plain low-fat yogurt
    •1 teaspoon basil leaves, crushed
    •1/2 teaspoon garlic powder

    PROCEDURE:

    •Cut eggs in half lengthwise.
    •Remove yolks and set whites aside.
    •Mash yolks with fork.
    •Stir in remaining ingredients until well blended.
    •Refill whites, using about 1 Tbl. yolk mixture for each egg half. Chill to blend flavors.

    CHEF’S TIP

    •Cut eggs in half lengthwise. Remove yolks and place in 1-quart plastic food storage bag bag.
    •Add remaining ingredients. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended.
    •Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner.
    •Squeezing bag gently from the top, fill reserved whites with yolk mixture. Chill to blend flavors.

    Enjoy
    Chef Phil


    Category Eggs, Recipes | Tags: ,,,,,,,,,, | No Comments

  6. SALSA CORNBREAD RECIPE

    July 14, 2011 by Daniel


    A nice moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis or breakfast eggs.

     

    SALSA CORNBREAD RECIPE

    Serves: 10 Difficulty Level: 1 (of 5) Prep Time: 35 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •1 cup all-purpose flour
    •1/2 cup whole-wheat flour
    •1/2 cup cornmeal
    •2 teaspoons baking powder
    •1/2 teaspoon salt
    •Freshly ground pepper to taste
    •3 large eggs, lightly beaten
    •1/2 cup buttermilk
    •1 tablespoon butter, melted
    •1 tablespoon honey
    •1/2 cup drained canned corn kernels
    •1 small onion, diced
    •1/2 cup chopped tomato
    •1 clove garlic, minced
    •1 jalapeno pepper, seeded and minced
    •1/2 cup grated cheddar cheese

    PROCEDURE:

    •Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet,) in the oven to heat.
    •Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
    •Whisk eggs, buttermilk, butter and honey in a medium bowl.
    •Add the egg mixture to the dry ingredients; mix with a rubber spatula.
    •Stir in corn, onion, tomato, garlic and jalapeno.
    •Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly.
    •Sprinkle cheese over the top.
    •Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
    •Serve warm.

    Enjoy
    Chef Phil


    Category Bread, Recipes | Tags: ,,,,,,,,,,,,,,,,,,, | No Comments

  7. MUFFIN TIN CRAB CAKES RECIPE

    July 14, 2011 by Daniel


    I have taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. Great recipe for a crowd.

     

    MUFFIN TIN CRAB CAKES RECIPE

    Serves: Makes 12 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 40 Minutes

     

    INGREDIENTS:

    •1 pound crabmeat (Lump or back fin works best)
    •2 cups fresh breadcrumbs *
    •1/2 red bell pepper, minced
    •3 scallions, sliced
    •1/4 cup mayonnaise
    •2 large eggs
    •1 large egg white
    •10 dashes hot sauce
    •1 Teaspoon Old Bay seasoning mix
    •*Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

    PROCEDURE:

    •Preheat oven to 450 degrees F.
    •Generously coat a 12-cup nonstick muffin pan with cooking spray.
    •Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, Old Bay in a large bowl until well combined, if using lump crabmeat mix carefully not to break up the lumps.
    •Divide mixture evenly among muffin cups.
    •Bake until crispy and cooked through, 20 to 25 minutes.
    •Serve with lemon wedges.

    Enjoy
    Chef Phil

     See how much more you enjoy these than if you had to fry /broil them and worry about them keeping their shape.


    Category Recipes, Seafood | Tags: ,,,,,,,,,,,, | No Comments

  8. GRILLED SHRIMP SCAMPI RECIPE

    July 13, 2011 by Daniel


    Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.

     

    GRILLED SHRIMP SCAMPI RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 45 Minutes

     

    INGREDIENTS:

    •1/4 cup light olive oil
    •1/4 cup lemon juice
    •3 tablespoons chopped fresh parsley
    •1/4 cup minced garlic
    •ground black pepper
    •1/4 teaspoon crushed red pepper flakes
    •1 1/2 lbs shrimp

    PROCEDURE:

    •In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper.
    •Set aside.
    •Thread thawed shrimp onto skewers and cover with marinade for 30 minutes.
    •Preheat grill for high heat.
    •Grill, brushing occasionally with extra marinade, for about 2 to 3 minutes on each side, or until done.

    Enjoy
    Chef Phil

     Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.
    This is a simple, delicious recipe – very light and flavorful.


    Category Recipes, Seafood, Shrimp | Tags: ,,,,,,,,,,,, | No Comments

  9. CARDAMOM FRENCH TOAST CASSEROLE RECIPE

    July 13, 2011 by Daniel


    For the Cardamom lover, here is a great recipe to try.

     

    CARDAMOM FRENCH TOAST CASSEROLE RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 1 Hour 20 Minutes

     

    INGREDIENTS:

    •5 cups cubed stale firm white bread
    •1 cup chopped pecans
    •3 eggs
    •1 1/2 cups milk
    •3/4 teaspoon almond extract
    •1 tablespoon ground cardamom, or more to taste
    •1/2 teaspoon ground cinnamon
    •1/2 cup brown sugar
    •1 cup confectioners’ sugar
    •1/2 teaspoon ground cardamom
    •3 tablespoons milk, or as needed

    PROCEDURE:

    •Preheat an oven to 350 degrees F.
    •Prepare a 9×12-inch baking dish with cooking spray.
    •Place the bread cubes in the prepared dish.
    •Sprinkle the pecans over the bread.
    •Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined.
    •Pour the mixture evenly over the bread cubes and pecans.
    •Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
    •Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes.
    •Remove from oven and allow to cool slightly, about 10 minutes.
    •Mix the confectioners’ sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

    Enjoy
    Chef Phil

     You know who you are, thanks again!


    Category Breakfast, Recipes | Tags: ,,,,,,,,,,,,,,,, | No Comments

  10. GRILLED PIZZA WRAPS RECIPE

    July 12, 2011 by Daniel


    A quick and easy answer for summertime pizza at home without the heat of the oven

     

    GRILLED PIZZA WRAPS RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •2 tablespoons margarine, softened
    •8 (10 inch) flour tortillas
    •1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
    •1/2 cup pizza sauce
    •4 ounces sliced pepperoni

    PROCEDURE:

    •Heat a large skillet over medium-low heat.
    •Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet.
    •Spoon a tablespoon of pizza sauce onto half of the tortilla.
    •Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni.
    •Fold the clean half of the tortilla over the filling, and cook until golden on each side.
    •Repeat with remaining tortillas.

    Enjoy
    Chef Phil

     Super fast, delicious, very easy! Tortillas filled with your favorite pizza toppings, and fried like quesadillas. Great for appetizers, but I’ll bet the kids will make them a meal.


    Category Appetizers & Party Food, Pizza, Recipes | Tags: ,,,,,,,,,,,,, | No Comments

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