Clam Chowder Southwest Style

Ingredients

• 2 slices thick-cut bacon, cut into small dice

• 1 large onion, cut into medium dice

• ½ teaspoon dried thyme leaves

• 2 bay leaves

• 1 ½ cups leftover mashed potatoes

• 2 (8 ounce) bottles clam juice

• 4 (6.5 ounce) cans minced clams (clams and juice separated)

• 1 cup water

• 9-12 mini potatoes, cut in fourths.

• 2-4 jalapenos, seeded and diced

• ½ teaspoon Mrs Dash Extra Spicy

• ½ cup heavy cream

• 1 tablespoons minced fresh parsley

• Salt and pepper to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Add Mrs Dash Extra spicy and jalapenos. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon. Serve with bread or toast.

Salmon Jalapeño Poppers

Ingredients

    • 2 Salmon fillet

    • 1 ea 8-ounce packages cream cheese, softened

    • ⅓ cup sour cream

    • 2 green onions, minced

    • 3-5 garlic cloves, minced

    • ½ teaspoon Mrs Dash Extra Spicy

    • ½ teaspoon Mrs Dash Garlic & Herb

    • ¼ cup finely chopped cilantro

    • ½ teaspoon lime zest

    • Salt and pepper to taste

• ⅓ cup shredded Mexican Cheese, like extra sharp cheddar.
  

    • 12-14 jalapeño peppers, seeded and halved lengthwise

Instructions

1. Option 1
1. Preheat oven to 375°F.
2. Take Salmon and place them in a single layer, on a foil-lined, baking pan.
3. Bake for 15 minutes.
2. Option 2
   
1. Spray a thin layer of cooking spray oil in a frying pan
2. Place the fillets in the pan and cook on medium high heat until browned and thoroughly cooked.
   
3. Once cooked, flake into small pieces with a fork.
4. Blend cream cheese and sour cream in a medium bowl until smooth.
5. Add cheese, onions, lime zest and seasoning and blend well.
   
6. Fold in cilantro and salmon.
7. Salt and pepper to taste.
8. Preheat oven to 450°F.
9. Load peppers with filling and place on a baking sheet or roasting pan.
10. Be sure to position the peppers close to each other so they stay upright.
11. (Optional ) Add more cheese on top of the filling before baking.
    
12. Bake for 10-15 minutes until golden brown.
13. For crispier peppers, cook them directly on a wire rack. Keep peppers upright.

Pan-Fried Salmon in Curry Cream Sauce

 Ingredients

• 1/2 cup heavy whipping cream
• 2 teaspoons hot curry powder
• 1 teaspoon lemon juice
• about 1/2" ginger, sliced
• 2-4 (4 oz) salmon filet
• couple shakes of Mrs Dash Garlic & Herb
• couple of shakes Mrs Dash Extra Spicy
• pepper to taste
• (optional) teaspoon capers
• (optional) sliced black olives
• parsley or green onion tops for garnish

Directions

1. Combine cream, curry, lemon juice, ginger and spices in a skillet and bring to a boil over medium heat.
2. Reduce to low and slide the salmon into the cream, meat side down if salmon has skin on.
3. Cover and simmer about 10-12 minutes, until the fish flakes off with a fork. Flip one or two times while cooking.
4. Season with salt if you want to die early and pepper.

Creamy Cajun Shrimp Scampi

Creamy Cajun Shrimp Scampi

Ingredients

• ¼ cup olive oil
• 4 tablespoons unsalted high-quality butter (divided)
• 5 garlic cloves (finely minced)
• 1 pound raw tail-off large shrimp (deveined)
• ½ teaspoon sea salt
• ¼ teaspoon Mrs Dash Herb and Garlic
• ¼ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon lemon zest
• 1 lemon (juiced)
• ¼ cup dry white wine
• ¼ cup heavy cream
• 1 ½ tablespoon Cajun seasoning
• Fresh parsley (chopped, for garnish)
• Parmesan cheese (finely grated, for topping)
• Serve over Linguine noodles

Instructions

    1. Toss the shrimp in the Cajun seasoning, salt, spices and lemon zest.

    2. Heat 3 tablespoons of butter and olive oil in a large saucepan over medium heat.

    3. Add the minced garlic and sauté until fragrant.

    4. Add the white wine to deglaze the pan. Add the shrimp to the saucepan and sauté for about 2 minutes on each side until cooked thoroughly.

    5. Add the cream and last tablespoon of butter. Swirl the pan around to coat the shrimp.

    6. Let simmer for one minute until all the flavors are combined.

    7. Remove from heat and squeeze in the lemon juice.

    8. This can be enjoyed on its own or poured over a bed of pasta. Top with fresh chopped parsley and Parmesan cheese.

Crispy-Skin Salmon With Miso-Honey Sauce

Ingredients

• 2" piece fresh ginger

• 2 Tbsp. white miso

• 1 Tbsp. vegetable oil

• 1 Tbsp. unseasoned rice vinegar

• 1 Tbsp. honey

• 1 Tbsp. water

• 1 Tbsp. sesame seeds

• 3 scallions

• 4 - 4–6-oz. skin-on salmon fillets

• Kosher salt or just regular salt

• Seasoning as your prefer

Directions

1. Peel the ginger if you wish and have plenty of time on your hands, or just use a microplane grater and finely grate the ginger into a small bowl. The exterior rind of the ginger will just peel off, plus a little fiber in your diet is good for you.
2. Add Miso, oil, vinegar, honey, water into bowl with the ginger and whisk. Set aside. Save any leftover sauce as it makes a great sauce for other meals, like vegetables.
3. Heat a medium-sized skillet over medium heat and roast the sesame seeds, tossing frequently, until golden brown and fragrant. A few minutes. Don't burn them!
4. Thinly slice scallions and set aside.
5. Season the salmon with salt and other seasonings of your choice.
6. Place salmon filets skin side down in an unheated, very slightly oiled, cast iron pan, over medium heat. Do not move the filets and leave them undisturbed for 5 minutes. They will un-stick on their own when ready to be flipped.
7. Remove the pan from the heat and flip the fish and allow to cook in the warm pan for about another 1-3 minutes depending on thickness of the salmon.
8. Whisk the miso mixture before spooning it onto a plate. Place the salmon skin-side up and garnish with the scallions and sesame seeds.

Serve over rice, peas, lentils, or your choice of vegetable, or just over the Miso Sauce. 

John Daly Green Chile Burros

 John Daly Green Chile Burros

Ingredients

• Boneless Pork Loin, cut in half
• 1 stick butter
• 2 Large Onions, diced
• 1-4 oz can diced Jalapenos
• 4-6 cans Hatch Green Chile Enchilada sauce (15 oz)
• 6 large cans Diced Green Chiles
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Mrs Dash Garlic and Herb

Directions

1. Preheat oven to 400 deg F.
2. In an Oven Safe Dutch Oven or large pot, Brown the Pork in the butter
3. Saute the onions and jalapenos together and add to the meat
4. Add the Diced Green Chiles, Enchilada Sauce and stir in the garlic powder and other spices.
5. Bring meat mixture to a boil for 1 minute and remove from heat
6. Place Dutch Oven in Oven for 4 hours
7. When time is up, remove the meat from the Dutch Oven to a plate
8. Allow sauce to cool and place in the refrigerator to further
9. Skim grease off of top of the sauce once cooled
10. Shred or 1/2" cube the meat
11. Return the sauce to the stove on Low and simmer 1 hour
12. Add the shredded meat to the sauce and mix together

Beef and Broccoli Noodles

INGREDIENTS

• 8 ounces dried udon or ramen noodles

• 1 large crown broccoli

• 4 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, minced

• 1-1/4 cups low-sodium chicken broth, divided

• 1/4 cup reduced-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon honey

• 1 tablespoon cornstarch

• 1/4 teaspoon Mrs Dash Garlic & Herb blend

• 1 tablespoon olive oil

• 1 pound lean ground beef

• ground black pepper to taste

• Thinly sliced scallions, for garnish (optional)

• Thinly sliced Jalapeno peppers, for garnish (optional)

• Chopped Cilantro, for garnish (optional)

• Toasted sesame seeds, for garnish (optional)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water. Note: The Udon  noodles I found were pre-cooked and already soft. No need to boil them.
2. Cut 1 large broccoli crown into 1-inch florets.
3. Add the garlic, ginger, 3/4 cup of chicken broth, soy sauce, oney, oyster sauce, cornstarch in a medium bowl and whisk until blended and set aside.
4. Add olive oil to skillet over medium heat and when hot add the ground beef. Crumble ground beef with a wooden spoon to make into smaller pieces. Season with ground pepper and Mrs Dash garlic & Herb seasoning. Cook thoroughly.
5. Add broccoli to the ground beef and the remaining 1/4 cup of chicken broth. Cook about 3 minutes until the broccoli is still crispy, but cooked.
6. Add the Udon noodles and break apart if stuck together and mix thoroughly into the meat and broccoli.
7. Whisk the sauce mixture again and add to the skillet. Toss the mixture well and cook until the sauce thickens and coats the noodles well, about 2-3 minutes.
8. Remove from heat and garnish with the green onions, jalapenos, cilantro and sesame seeds.

Fish Taco Sauce

Some image on the Internet

Fish Taco Sauce

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice
• zest from from one lime
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon hot chile powder
• 1 teaspoon Sriracha sauce

Stay tuned for Fish Taco recipes to use this sauce.

Shakshuka (Jewish Tomatoes and Eggs)

Ingredients

• Extra virgin olive oil
• 1 large yellow onion chopped
• 2 yellow peppers chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• Pinch red pepper flakes optional
• Salt and pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• OR  1 28-ounce can of whole tomatoes with their juices
• ½ cup tomato sauce (not needed if used canned tomatoes)
• 6 large eggs
• ¼ cup chopped fresh parsley leaves

Directions

1. Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Beef and Green Chile Caldillo Soup

Derek Marchus Recipe

Ingredients

• 1-1/2 lbs Ground Beef

• 3 large Potatoes peeled, cubed and boiled

• 3 cans Herdez Salsa Verde

• OR 1 bottle of Herdez Green Verde sauce

• 1-2 can Pinto Beans, rinsed

• 1 can Black Beans, rinsed

• 1 can Rotel salsa

• 4+ Green Chiles chopped

• ½ tsp Cumin

• ½ tsp oregano

• 2 Tablespoon Flour

• 1 medium Onion sauté

• Garlic powder to taste

• Red chile powder to taste

• 1-½ boxes Beef Broth

• 1 Bunch Cilantro, chopped

• 3-4 Green onions chopped

• Tortillas

Directions

 

1.Boil potato cubes, until soft and set aside

2.Saute onion

3.Brown Ground Beef

4.Add 2 Tablespoons Flour, Garlic powder, spices

5.Add ¼ tsp cumin, ¼ tsp oregano

6.Stir in 1-½ box Beef Broth

7.Add 3 Salsa Verde cans or 1 bottle Green Verde Chile Sauce

8.Add 1 can Rotel

9.Add potatoes, onions, beans

10.Stir and simmer 20 minutes

11.Add cilantro and green onions before serving

12.Serve with Tortillas on the side.

Lazy Girl Lasagna

Lazy Girl Lasagna

Ingredients

• 8 ounce bag of egg noodles

MEAT SAUCE

• 1 pound ground beef

• 1-1/2 bottle of marinara sauce

• RICOTTA AND PARMESAN FILLING

• 1 pound of part skim ricotta (maybe ¾ lbs)

• 1 cup grated or shaved Parmesan

• Sprinkle Oregano

• 3/4 teaspoon garlic powder

• 1/2 teaspoon Mrs Dash Extra Spicy

TOPPING

• 1 1/4 cup shredded part skim mozzarella cheese

Directions

1. Preheat the oven to 375 degrees.

2. In a medium sized bowl, mix the ricotta, Parmesan, spices.

3. Cook the pasta according to package directions; drain and set aside.

4. Brown the meat and drain.

5. Stir in pasta sauce and reheat.

6. Add the pasta to the pot with the meat sauce, and stir to combine.

7. Spray a baking dish with cooking spray.

8. Add about half of the pasta & meat sauce mixture and spread evenly.

9. Spoon the ricotta mixture over the pasta

10. Use the back of a spoon to evenly distribute it.

11. Add the second half of the pasta and meat sauce on top.

12. Top with the mozzarella cheese.

13. Bake for about 20 to 25 minutes, until cheese is bubbly.

Potato Leek Soup

 

Ingredients

• 18 small white potatoes
• 6 cups chicken broth
• 3 leeks washed thoroughly, tops and roots removed and sliced
• 3 tablespoons butter
• 1 Tablespoon cornstarch
• 2 cups heavy whipping cream
• salt and pepper to taste

Directions

1. Peel the potatoes and cube.
2. Add the cornstarch to the chicken broth, add the potatoes and bring to a boil, then simmer for 20 minutes. Potatoes should be al dente when adding the leeks, since they will cook more.
3. Make sure to wash the leeks thoroughly because they normally have dirt in them.
4. Remove the tops and roots and slice.
5. Melt butter in a large pot, add the leeks, season to taste and saute until cooked, about 10-15 minutes.
6. Add the leeks to the potato mixture.
7. Stir in the heavy whipping cream, reduce heat to simmer, and continue to cook until the potatoes are tender, about 20-30 minutes.
8. Before the potatoes are ready, use a potato masher and smash up a few of the potatoes, which will thicken up the soup a bit. Don't go hog wild and make mash potatoes!!

Garnish with some green onion tops, Serve with sour dough bread.

Options: There are so many things you can add. Sliced carrots, white beans, celery, crumbled up crispy bacon... 

Breakfast Casserole

 Ingredients

• 1/2 lbs sausage lightly browned to remove fat.
• 9 eggs - lightly beaten
• 3 cups half-half
• 1 tsp salt
• 1/4 tsp Mrs Dash Extra Spicy
• 1 block Sharp Cheddar cheese
• Butter
• 1 pkg Shredded Hash Browns
• 9x13" Glass Baking Dish

Directions

1. Preheat oven to 350 degrees.
2. Brown sausage lightly just to remove fat. Allow to cool.
3. Brown the shredded potatoes also lightly to remove the water. Allow to cool.
4. Mix egg and milk and add salt and spices.
5. Spray Baking Dish with Olive Oil.
6. Layer sausage on bottom on pan and smoosh down to cover bottom.
7. Add a layer of Shredded Cheese.
8. Layer shredded hash browns on top.
9. Pour egg mixture over top
10. Top with a layer of cheese.
11. Bake 350 degrees for one hour.

Ryan's Grandma's Sweet Potatoes

Ryan's Grandma's Sweet Potatoes

Ingredients

• 3 cups mashed sweet potatoes
• 1/2 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1/3 cup milk

Topping

• 1/3 cup melted butter
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup nuts (pecans are my favorite)

Directions

1. Cook sweet potatoes until done.
2. Mash well and measure out 3 cups.
3. Mix all ingredients well into mash and place into pie pan.
4. Top with topping.
5. Bake at 350 deg for 30 min.

Chile Balls

Ingredients

• 1 cup chopped roasted Green Chiles, peeled, stems and seeds removed.
• 1 lbs lean ground pork
• 1/4 cup chopped onions
• 1/2 cup raisins
• 1/2 cup sugar (Note: experiment with this. I'm starting out with 1/4 cup)
• 2 eggs, separated
• 3 Tablespoons flour
• 1 tsp salt (Maybe less??)
• flour for dredging
• oil for frying

Directions

1. Brown the pork, add the onions and saute until the onions are soft.
2. Stir in the chiles, raisins and sugar.
3. Beat the egg whites until they form peaks.
4. Combine the flour and egg yokes and mix thoroughly.
5. Fold the egg egg yoke mixture into the egg whites and combine to form a batter.
6. Take about 1 teaspoon of mixture, roll it into the flour and shape into 1 inch balls.
7. Dip the chile balls into the batter and deep fry in 350 deg oil until golden brown. Remember the balls continue to cook after you take them out, so don't over cook them.
8. Drain them on paper towels.

One Pan Pasta

Adapted from Martha Stewart Kitchen.

 Ingredients

• 12 oz Linguine
• 12 oz cherry tomatoes, halved
• 1 medium red onion halved and sliced
• 4-6 cloves garlic
• 1/2+ teaspoon red pepper flakes
• 2 sprigs Basil, torn leaves
• 2 teaspoon Olive oil
• 1/4 teaspoon Mrs Dash Garlic and Herb
• 1/2 teaspoon Mrs Dash Extra Spicy
  
• salt/pepper to taste
• 4 cups water
• Grated Parmesan cheese for serving

 

Directions

1. Put all Ingredients into a large pan/skillet and bring to a boil.
2. Bring mixture to a boil, stirring and turning pasta frequently with tongs, until pasta is al dente and water is nearly all boiled off. Approx 9 minutes.
3. Divide into 4 bowls, garnish with Basil and sprinkle Parmesan cheese on top.
   

Cacio e Pepe (Pepper Cheese) Pasta

Twirl the pasta onto the dish.

This recipe is challenging! First and foremost, have EVERYTHING available, measured and ready to go, including warm plates to serve on. People should be ready to eat right away, as this goes from pan to plate right away.

Ingredients
    • 1 tsp. Kosher salt 
    • 6 oz. pasta (spaghetti)
    • 4 Tbsp. unsalted butter, cubed, divided
    • ½ tsp. Peppercorns. A variety of types/colors is a nice touch, but just black peppercorns can be used. 
    • ¾ cup finely grated Parmesan
    • ⅓ cup finely grated Pecorino Ramano or just Ramano cheese.

Preparation
    1.  Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender (about 8 minutes). Drain, reserving ¾ cup pasta cooking water.
    2.  Cook the pasta first before starting the next step.
    3.  Add peppercorns to a dry skillet and toast slightly. Do Not Burn! Remove from heat.
    4.  Pour peppercorns into a mortar and using a pastel, crush the toasted peppercorns completely.

        OPTIONAL: Just use a good course pepper grinder.
    5.  Put your track shoes on, because it goes very fast from here and it’s about 5 minutes until plating! Get people to start sitting.
    6.  Melt 2 Tbsp. butter in skillet over medium heat. Add peppercorns and swirling pan to coat the peppercorns and cook about 1 minute.
    7.  Add ½ cup reserved pasta water to skillet and bring to a simmer.
    8.  Using Tongs, add the pasta and to the skillet. Add remaining butter.
    9.  Reduce heat to low and add Parmesan cheese, stirring and tossing with tongs until melted.
    10.  Remove pan from heat; add Ramano cheese, stirring and tossing until cheese melts, sauce coats the pasta. Note: Expect the cheeses to be very stringy when tossing. Use a spoon to scrape off of the tongs while tossing. (Add more pasta water sparingly if sauce seems dry.) 
    11.  (The secret) Cover and allow to sit for 2 minutes to allow the cheeses to melt and blend. Toss again to continue to coat the pasta. This is where a shot of tequila is necessary for the Chef, since there are strings of cheese everywhere by now!
    12.  Transfer pasta to warm bowls by twirling the pasta around the tongs and putting it into the center of the bowl and serve immediately.

Modified from a TV program by Stanley Tucci, Searching for Italy.

This recipe is nice for a no meat dinner and serve with red wine and garlic bread and a shot of tequila for the Chef. My first time cooking this was very trying to say the least with the @#$% stringy cheese!!!! 

I think a small 1/4th chicken breast on the side would go good with it as an extra. 

I though that this would need other seasonings, like garlic, but I was wrong. Hey, sometimes I’m wrong. Am I trying to improve? Nope! It is perfect balance of flavors without it.

Easiest, Best Ribs EVER!!!!

 This recipe is so easy, your kids can make the best ribs on the block!!!!

Ingredients

• 1 rack of ribs
• 1 bottle Famous Dave's Devil Spit BBQ sauce (or your favorite weak a$$ sauce. The spicier - the better in my opinion.).
• Season with whatever you like... Garlic powder, Mrs Dash Extra Spicy, Mrs Dash Garlic and Herb, red pepper, Pork seasoning...
• 1 cup Beef Broth

Directions

Cut the ribs into individual ribs, place raw ribs in a crock pot, pour the whole bottle of BBQ sauce on top, Add Broth as you see fit, sprinkle spices on top. 

Turn the crock pot on High for 30 minutes, stir, turn down to low and let cook 5-6 hours. Maybe stir it every hours or so if you feel like it... I don't care! It's your ribs!

WhaaaaaLaaaaa Perfect ribs!

Rice, Salmon and Peas

 This is a quick and easy Friday recipe! 

• 1 7.5 oz can salmon
• 1 package frozen green peas
  
• 1+ cup Hot white or brown rice
• Splash of Soy sauce
• garnish as needed
  

Now, the Hard Part!

1. Mix them all together in a bowl with a fork to break up the salmon into smaller pieces. Only use a little soy sauce and mix well. Add more individually on your plate according to your taste. It is best to go sparingly and add more as necessary.

Options:

• Add cut up cooked green beans
• A small amount of Garbanzo beans
• Lima beans
• any vegetable
  

Pairs well with Osetra Sturgeon Black Caviar and Dom Perignon Champaign. Enjoy! 

OK, OK - Just kidding!!! The pairings will cost you about $400++!!!

Lumpia (Filipino egg rolls)

 Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground pork or 1 pound ground beef of 1/2 pound each
• ½ cup chopped onion
• 4-6 cloves garlic, crushed and diced
• ½ cup minced carrots
• ½ cup chopped green onions
• ½ cup thinly sliced green cabbage
• 1/4 cup raisins (optional, but highly suggested)
• Bamboo shoots (optional)
• Grated Ginger (about 1" of ginger)
• salt & pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Garlic & Herb
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1+ teaspoon soy sauce, or as needed
• 30 lumpia wrappers
• 2 cups vegetable oil for frying, or as needed

Directions

1. All Ingredients need to be very finely diced/minced.
2. Chop or mince anyway you want to get all vegetables chopped finely.
3. Heat the 1 Tablespoon vegetable oil in a large frying pan and cook the pork thoroughly, so no pink is visible. Chop the meat as it is cooking to make it into fine crumbles.
4. Add the spices and salt & pepper to the cooking meat.
5. Remove the meat to a separate plate and leave some of the fat behind, or add more vegetable oil to saute the onions, carrots and garlic first, then add the remaining ingredients except raisins and cook until tender.
6. Add the meat back to the pan and mix thoroughly.
7. Add the raisins and soy sauce and cook an additional 2 minutes.
8. Remove from heat and allow to cool.
9. Place the Lumpia wrapper so that one of the corners is pointing toward you.
10. Add about 2 Tablespoons of the filling to the closest corner area of the Lumpia Wrapper near you. Fold the sides toward the middle and roll the Lumpia wrapper up away from you. The last 1/4th of the wrapper moisten your finger in a cup of water to smooth some on the wrapper and finish rolling it up. This causes the wrapper to seal the edges.
11. While rolling the Lumpia, pour approx 2 cups of vegetable oil in a large pot to get it hot. I use a laser thermometer and when the oil is 390-405, it is ready for the lumpia to be placed in.
12. Only add four lumpia at a time in the oil. 30 seconds, turn them over for 30 seconds, remove them to a paper towel to drain.
13. Note: the wrappers will continue to cook after you take them out of the oil.
14. Wait until oil returns to 390-405 degrees.
15. Repeat the process until all wrappers are cooked.
16. Eat when hot and the wrapper is nice and crispy.
17. The wrappers will become soggy after they cool. Reheat in a frying pan turning constantly.
18. Use sweet and sour sauce or sweet chile sauce or a orange sauce for dipping.

Air Fryer Directions

• 5 minutes at 370 deg, flip the rolls over and cook an additional 3 minutes at 370 deg.

Pepper infused honey

I went to a restaurant named, "Zona" in Mesa, and they have Habanero Ribs, that are to die for! I had an idea to try to make a Habanero honey glaze similar to what they had and came up with this recipe.

Ingredients

• 2+ Habaneros sliced with seeds
• 2+ Jalapenos sliced with seeds
• 2+ Tablespoons red pepper flakes
• approx 1/2 cup honey, enough to cover pepper in pan.
• Note: All amounts are up to you to modify according to your heat tolerance, but then again you wouldn't be on my blog if you were a heat wimp!

Directions

1. Put all ingredients into a small pan, almost bring to a boil, then reduce to very low heat and simmer 2-15 minutes (pick a number).
2. Allow to cool slightly.
3. Pour honey thru a strainer into a jar.
4. Next step is optional. Remove the Habanero and Jalapeno pieces from the strainer and scrape the red pepper flakes into the jar with the honey.

I plan on trying it on ribs this weekend.

Honey Garlic Glazed Salmon

 OK... This recipe didn't turn out like I wanted, but there's potential and I have added some suggestions. A Note on the original recipe said people complained about the sauce being too watery. I'm one of them! Tasted good, but never thickened.

Ingredient

Salmon

• 4 ea 6 oz salmon filets
• salt to taste
• pepper to taste
• smoked paprika to taste
• Mrs Dash Extra Spicy to taste
• I say to taste, because 1/2 tsp of salt on something is way too much like the original recipe calls for!!!

Sauce

• 3 Tablespoons Butter or margarine
• 2 teaspoons olive oil (maybe just 1 teaspoon)
• 6 cloves garlic minced
• 3 Tablespoons soy sauce
• 1 Tablespoon sriracha sauce
• 2 Tablespoons lemon juice
• 1/2 cup honey
• 1 Tablespoon PF Chang's Sweet Chile sauce (optional)

Directions

1. Pat salmon dry, then season. Set aside to rest. It had a hard day and it will get worse soon!
2. Put in all Sauce Ingredients In a medium sauce pan, and simmer over medium heat until melted and hot. This is where I deviate from the original recipe... Allow the sauce to cool to room temperature to thicken, or.... simmer longer to reduce the liquid down 50%.  Try both and let me know which works best.
3. In a medium hot pan, spray cooking oil in pan and place salmon skin-side down.
4. Cook 3-4 minutes, but don't burn the skin.
5. Flip over and cook for 2 minutes.
6. Flip back over and watching the salmon very closely, increase temperature to hot to sear the skin and make crispy. Remove from the pan immediately. Don't over cook it!!!
7. Pour (hopefully) the thickened sauce over salmon and serve right away.
8. Garnish with green onions.

Serrano Pepper Salsa Recipe

One of my first recipe posts back in 2006, was my award winning Jalapeno salsa. Over the years, the recipe has changed many times over, as well as our tolerance for heat-level spiciness. So, I decided to update to a new recipe. Note: The new recipe is very spicy!!!

• 2 - 8 oz cans of Hunt’s Diced Petite Tomatoes with Basil and Garlic completely drained
  
• 1 - 8 oz can Hunt's Petite Diced Tomatoes
• 1 small can Rotel Extra Spicy with Habaneros *optional
• 1 - 12 oz can La Costtena Pickled Serranos peppers, 1oz+ juice reserved.
  
• 1 - 4 oz can Ortega Diced Jalapenos *optional
• 1 teaspoon Mrs. Dash Garlic and Herb seasoning
• 1 teaspoon Mrs. Dash Extra Spicy seasoning
• 1/2 Tablespoons Garlic Powder
• 1 Tablespoon Chile Powder
• 1 Tablespoon red pepper flakes
  
• 1/4 teaspoon salt (one of the few recipes I add salt to).
• 1 whole bunch of Cilantro, stems removed.

1. Drain as much of the juice out of the cans of tomatoes tomatoes as possible. I dump it in a strainer and spoon it back and forth until all of the juice is removed. 
2. Cut the tops off of the serranos and cut them into half or thirds.  Save the Juice and the carrots and onions in the can. Caution: Serranos are spicy and it is highly recommended that you wear gloves while handling them.
3. Everything goes into a food processor.
4. optional - Add the whole can of the Herdez jalapeños with its juice.
5. Add all of the carrots and onions in the Serranos can, about 1+ oz of the juice from the Serranos can.
6. Add the tomatoes and cilantro in a food processor.
7. Add all seasonings to the Food Processor and Pulse puree.
8. Let sit at room temperature and stir every few minutes. Taste and adjust the spices and seasoning.
9. Add the salt, as necessary and stir/pulse.

The "+" on the ingredients is add more if you wish.

Vietnamese Caramelized Pork

Note: The original recipe called for 1 cup of white sugar(!!!) I reduced that down to 1/3 cup. There are other modifications as well from the original recipe.

Ingredients

• 1 Tablespoon Peanut or Vegetable oil.
• 1/3 cup white sugar.
• 1 lbs thin cut pork slices, or pork spareribs cut into 1" pieces.
• 4 green onions cut into 2" lengths, including the white parts.
• 1 jalapeno pepper diced.
• 1/4th yellow onion thinly cut and diced
• 4-6 cloves of garlic sliced.
• 1 teaspoon Kirin oil or Sesame oil.
• 1+ teaspoon Hoisin sauce (optional).
• Mrs Dash Extra spicy to taste.
• Mrs Dash Garlic and Herb to taste.
• Salt and pepper to taste.
• 1 green onion sliced into 1/4" pieces for garnish
• White rice for serving.

Directions

1. In a heavy skillet, wok, or large frying pan, heat the oil over high heat and pour the sugar in and stir immediately to coat all of the sugar with oil. Cook and stir constantly until the sugar dissolves and turns a light brown. Note: The melted sugar is VERY HOT! I have a blister to prove it.
2. Once the sugar turns a light brown, reduce the heat to medium high. Stir in the pork, onion, jalapeno, garlic and Mrs Dash spices.
3. Toss the ingredients in the caramelized sugar until well coated.
4. Continue to cook until the pork is cooked and brown.
5. Drizzle the Kirin and Hoisin sauce and reduce heat to low and simmer until the juices are reduced.
6. When the juices have been reduced, increase to high heat and stir until the sauce has thickened (Note: When I increased the temperature, the sauce just got thinner. Use your judgement.)
7. Reduce temperature back to low and add the sliced green onions and allow to cool so the sauce really thickens and coat all of the ingredients well, for about 5 minutes. Remove from the heat.
8. Sprinkle with green onion rings and serve over rice.

Note: Next time, I would pre-cook the pork in a separate frying pan initially over high heat to brown, then cover and simmer for at least 30 minutes to make it more tender.

Spicy Asian Chicken Wraps

Spicy Asian Chicken Wraps

The original recipe that this was adapted from said the Prep Time was 15 minutes. ROFL!!! Yeah if you have a full time sous chef mincing the vegetables and getting everything ready!!! It took me an hour to get all of the ingredients prepped and ready to start cooking.

Ingredients

The Filling:

• 1 lb ground chicken
• 1 Tablespoon peanut oil
• ½ onion minced
• 2 Tablespoon red pepper minced/diced
• 4-5 garlic cloves minced
• ½ large jalapeno minced
• 1 - 8 oz can water chestnuts drained and minced
• 1 teaspoon Mrs Dash Garlic and Herb
• 1/2 teaspoon Mrs Dash Extra Spicy

For the Sauce:

• 3 Tablespoon soy sauce
• 3 Tablespoon Hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 2 Tablespoon finely crushed roasted, unsalted peanuts
• 2 Tablespoon sweet chili sauce
• ½ tsp garlic powder
• 1 tsp pickled ginger minced (get at sushi counter in grocery store or sushi restaurant)
• 1 healthy squirt Sriracha sauce, depending on spiciness you desire.

To Serve:

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Directions

1. Whisk all the ingredients for the Sauce in a small sauce pan until blended. Cook over low heat until adding to meat mixture. Stir occasionally. 
2. Heat 2 Tablespoon peanut oil in a frying pan and add the ground chicken.
3. Using a wooden spatula or edge of a cooking spoon, cut the sliced chicken across the slices to cut into smaller pieces. Continue to cut the pieces into smaller and smaller pieces while cooking until pieces are fine.
4. Cook until some of the chicken begins to brown.
5. Add the Mrs Dash spices, garlic powder and Sriracha sauce with the onions. and cook until the onions become translucent.
6. Add the garlic, peppers and water chestnuts and cook an additional 5 minutes or until peppers are soft and add the pickled ginger.
7. Add sauce to the mixture and mix well to coat all of the meat. 
8. Serve on lettuce leaves or over a salad, or over noodles or rice.