Blood Orange Martini

• 2 ounces Citrus Vodka
• 1 ounce Clear Orange liqueur (Cointreau)
• 2 ounces fresh squeezed Blood Orange juice
  
• 1 ounce cranberry juice
• Blood Oranges for garnish
• ice

Combine everything into a shaker with the ice and shake until your hand freezes to the outside of the shaker (Note: metal shaker required). Strain into martini glasses and garnish with blood orange slices.

Must exclaim, "Brooohhhh Ha Ha Ha HA ha ha" before the first sip. This is better done with a group of people all doing it together. The louder the better.

Witches Brew

Just in time for Halloween.

• Brut Champagne
  
• 1 ounce Vodka
• 1 ounce Black Raspberry liqueur (Chambord)
• Blackberries for garnish

Fill double Old Fashion glass with ice and add vodka and raspberry liqueur. Swish around in the glass for 10 seconds. Top off with the Champagne and stir. Stir counterclockwise with every 7th stir in the clockwise direction. This is important for your potion to work properly. Garnish and drink.

Valerie's CROCK-POT BRATS & KRAUT

• 2 packages any brand of bratwurst - (Johnsonville is good)
• 1 Jar of Libby's shredded sauerkraut (or Claussen)
• 1 cup of brown sugar
• 1 cup water (bottled water)

Open packages of bratwurst and rinse brats under cool water (you can buy both packages the same flavor) or buy a couple of different types, to mix up the taste

Place the brats in the bottom of crock-pot, pour/spoon the entire jar of sauerkraut on top and sprinkle the brown sugar on top.

Turn crock-pot on HIGH for about 7 hours.

Serve w/potato salad, mashed potatoes or boiled potatoes

Honey Chipotle Baked Beans

• 1/2 cup minced shallots (about 5 ounces)
• 1 Tablespoon ground cumin
• 2 Tablespoon minced Garlic
• 1/2 cup tomato puree
• 1 Tablespoon olive oil
• 1/2 cup honey
• 1/2 cup cider vinegar
• 2 Tablespoons molasses
• 1/2 Tablespoon Worcestershire sauce
• 1/2 teaspoon salt (option - or to taste)
• 2-3 Chipotle Chiles in Adobo Sauce, chopped
• 2 (28 ounce) cans Baked Beans

Preheat oven to 300 deg F.

Heat a large skillet over medium high heat. Coat pan with cooking spray. Add shallots, saute for 4 minutes. Add tomato paste and garlic. Cook 2 minutes or until thick, stirring constantly. Add honey, and remaining ingredients, except the baked beans. Reduce heat and simmer 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2- quart baking disk. Bake at 300 deg F, for 1 hour or until thick and bubbly.

Anejo Mahattan

• 1/4 cup anejo tequila (Like El Tesoro Anejo)
• 1 Tablespoon sweet Vermouth
• 1/2 Tablespoon Licor 43
• 1 dash Angostura bitters
• 1 dash Regan's No. 6 orange bitters

Combine all ingredients in a pint glass. Fill the glass 3/4 full and add ice. Stir swiftly for 30 seconds and strain into cocktail glass. Garnish with something.

Pork Tenderloin with Bourbon Sauce

• 1/4 cup Kentucky Bourbon (or kick it up a notch and use Jack Daniels for a special treat)
  
• 1/4 cup light Soy Sauce
• 1/4 cup packed Brown Sugar
• 4 large cloves garlic, chopped
• 1/4 cup Dijon Mustard
• 1 teaspoon finely minced Ginger
• 2 teaspoons Worcestershire Sauce
• 1/4 cup Olive Oil
• Hot Sauce to taste
• 1/2 capful Mrs Dash Garlic and Herb seasoning
  
• 2 Pork Tenderloins (about 1-1/2 pounds)

In blender, combine bourbon, soy sauce, brown sugar, spices, garlic, mustard, ginger, Worcestershire Sauce, hot sauce and oil. Pulse until smooth. Place tenderloins in a food storage bag and marinade to 4 hours to 24 hours.

Light one side of your grill on high and place the tenderloin on the unlit side. Close cover and cook for 45 minutes. No peeking!

Anzac Cookies

I used to make these cookies when we used to go backpacking. They will sustain you for days!

• 1 cup Whole Wheat flour
• 1 cup unsweetened coconut shredded
• 1 cup brown sugar
• 1 cup rolled oats
• 1/2 cup butter
• 2 Tablespoons water
• 1/2 teaspoon baking soda
• 2 Tablespoons honey
• 1 Tablespoon molasses

Combine flour, coconut, sugar, oats in a large bowl and mix well. In a small saucepan, melt the butter with the water, soda and syrups. Add this to the dry ingredients and mix well with your hands. Shape into cookies and bake on an oiled cookie sheet at 350 deg F for about 20 minutes or until the cookies are nice and brown. Cool on a rack. Place in zip lock bag or vacuum sealed bag to keep fresh.

Bag it Salmon and Shrimp

• 2 lbs peeled and deveined large shrimp
• 1 medium sized side of Salmon
  
• 2 medium Squash, sliced
  
• 1 medium Zucchini, sliced
  
• 1 yellow Onion cut in bit-sized chunks
• large handful green beans, ends trimmed and cut in half
• 5 carrots, cut in bite-sized pieces
• 3 cloves of garlic minced
  
• 1 can beer
• 2 Tablespoons Old Bay seasoning
• 1 capful Mrs. Dash Garlic and Herb
• 1/2 capful Mrs. Dash Extra Spicy
• 1 tablespoon flour
• 1 oven bag

Place the flour in the oven bag and shake until sides of bag are covered.
Pour the beer in a bowl and allow to de-foam. Add all spices to the beer and stir. Let sit while preparing the bag.

Place the Salmon inside the bottom of the bag. Add the vegetables and Shrimp. Pour the beer and spice mixture into bag. Loosely tie off the end of the bag with a tie wrap and mix the contents around until well distributed, without moving the salmon off of the bottom of the bag. Wrap in Aluminum Foil and place on a cookie sheet. Place on grill on low heat for about 20 minutes. Once the beer mixture starts to boil, allow it to cook for an additional 5-7 minutes. Remove from grill and place contents in a large bowl. Break the salmon into pieces. Serve with rice, good friends and plenty of white wine.

Chinese Pepper Steak

1 lb. steak cut into 1/4"x2" slices

l large green pepper, cut into strips

3 tbsp. vegetable or olive oil

3 medium fresh tomatoes, cut into pieces (you could also use canned tomatoes if you wish but I like the taste of fresh better)

1 can beef gravy (I use two packages of brown gravy mix instead)

1 tbsp. soy sauce

Heat oil in skillet. Add meat, peppers and onions.
Brown quickly over med-high heat, turning and stirring constantly.
Lower heat to simmer and add tomatoes, soy sauce and gravy.
Simmer 8-10 min. Serve over rice.

By Linda Coffin

Ed's BEST Ribs!

For BBQ sauce

• 1/4 lbs center-cut Bacon - cut into 1/4 inch pieces – trim off fat
• 1 cup Onions – diced
• 1/2 (or more) head of Garlic – diced fine
  
• 1-1/2 bottle dark beer
• 1/4 cap of Mrs. Dash Southwest Chipotle seasoning
• 1/2 cap Mrs. Dash Garlic and Herb seasoning
• 1/8 cup Mrs Butterworth's maple syrup
• 2 cups very strong coffee
• 1 bottle Bill Johnson's Hot and Spicy BBQ sauce
• 1/4 cup ketchup

For Ribs

• 2 or 3 racks of Baby Back Ribs
• 1/2 cap Mrs. Dash's Garlic and Herb seasoning
• 1 Tablespoon Chile powder
• 1/2 teaspoon garlic powder
• salt and pepper (optional)
  

Cook Ribs in Oven

• Preheat oven to 400 degrees F.
• Put ribs in large shallow pan, meat-side up
• Pour bottle of beer in pan - drink the leftover beer
  
• Sprinkle salt, pepper, Chile powder garlic powder and Mrs Dash seasoning on meat side of ribs
• Cover tightly with foil and cook 1-1/2 hours.

Make BBQ sauce

• In a large frying pan, cook bacon until completely cooked, but not crispy. Do NOT remove bacon or fat from the frying pan.
• Turn up the heat to high and add olive oil if there is not enough bacon fat. Saute onions until translucent. Add garlic. Cook on high heat until garlic is cooked, but not brown (about 2 minutes).
• Add remaining ingredients. Bring to a full boil., stir and lower heat to low. Reduce sauce until thick. Simmer on low for about 20 minutes.
• Pour mixture into a blender and puree until smooth.
  

Grill Ribs

• When ribs are finished in the oven, place them on hot grill meat side down first and cook 4 minutes on each side on high heat then reduce heat to low and cook until ribs are nearly completely cooked (about 10-15 minutes).
• Brush with BBQ sauce mixture on both sides and continue to cook. Brush on BBQ sauce every few minutes and do not let it dry out or burn. Don't over cook.

Cholesterol Reducers

I need to reduce my cholesterol, so here's some site and articles that talk about that subject:

1. Cholesterol Reducing Foods
   
2. Boost HDL
3. Eat More Chiles
   

Christmas Prime Rib

This was my first time cooking Prime Rib and I was very nervous. I always overcook my steaks and I wanted to make sure they were just right. The whole fam-damily was coming over for Christmas Dinner and it would have to be perfect.

I started out with 18 pounds of Prime Rib that I was able to get a second mortgage on my house to cover the cost. :| I removed them from the refrigerator 1 hour before I planned on starting cooking them and let them warm up to room temperature. In the meantime I removed the fatty layer and separated the bottom ribs from the top roast. The fat that I cut away and the bottom bones I used as a natural rack in the pan so the roast wasn't sitting directly on the bottom on the pan itself. I pre-heated the oven to 450 def F. I seasoned the roast portion on all sides with lots of pepper, garlic powder, Mrs Dash's Table Blend Seasoning and a little Mrs Dash's Extra Hot Spicy seasoning.

Once the oven reached temperature I placed the pan into the oven and cooked for about 20 minutes and them reduced the heat down to 325 deg F for 1 hour. The meat thermometer registered about 90-100 degrees F in the meat center. I transfered the pan to the pre-heated grill outside and cooked on high heat for 15 minutes and reduced it down to low for 45 minutes. The last 20 minutes I placed soaked Apple Wood Chips in aluminum foil in the grill on the flame so they would heat up and burn fast. Once the chips started to ignite, I turned off the grill and let the smoke from the chips saturate the meat for the next 30 minutes while the meat was cooling down inside the grill.

I was hoping to make a grave from the drippings in the pan, but it was pure fat. It immediately became an additive to the dog food that I make weekly for Buster the Wonder Dog. This dog is so dumb, its a wonder he's still alive! I'll have to add a blog about dog and cat food. The Vet thought our 13 years old cat was only 4 years old. She doesn't eat "cat" food other than friskies to keep the tartar off of her teeth. Anyway... Back to the Prime Rib...

Nervously I sliced off the end piece of the Prime Rib and I saw a nice pink middle. It turned out perfect with the middle pieces being rare. No steak knives were placed on the table, just regular dining knives that melted through the meat. My Prime Rib cherry was popped and it felt good!

Ed and Liz's Fun Night Chili con Carne

This is a recipe where we each participated and had a fun time making it together. 

• 6 dried Ancho chile, stems and seeds removed
• 6 dries New Mexican chiles, stems and seeds removed
• 2 Tablespoons ground Cayenne pepper
• 2 pounds ground beef
• 1 pound stew meat, cut into small pieces
• 1 pound ground pork
• 2 medium onions
• ½ head garlic, chopped
• 2 teaspoons ground cumin
• 3 - 4 teaspoons dried oregano
• 1 cap full Mrs Dash's Extra Spice seasoning
• Salt and pepper to taste
• 3 cups chicken broth
• 2 small cans tomato sauce
• 1 – 28 oz can Hunts diced tomatoes (garlic and oregano flavor)
• 2 – 14 oz cans Hunts diced tomatoes (roasted garlic flavor)
• 1 – small can diced jalapeños
• 2 small cans diced green chiles
• 3 – 14 oz cans Red Kidney Beans

Wash off dried chiles well and then cover dries chiles with hot water and soak at least 15 mines to re-hydrate. Removed stems and seeds and put in blender and slowly add the water they were soaking in until pureed smooth and paste-like.

In a large pot, saute meat until browned. While browning, saute the onions until translucent and add the chopped garlic and cook for 2 minutes. Add the garlic and onion mixture to the browned meat and cook until the water (that the meat companies add to meat to make it weigh more) from the meat is reduced (or just spoon it out).

Stir in all ingredients, except the chile paste and Red Kidney Beans. Simmer one hour stirring occasionally. Stir in the Red Kidney Beans and ½ of the Chile paste mixture. Simmer 15 minutes and taste. Adjust the flavor by adding more chile paste, salt and pepper and simmer 15 minutes.

Serve over rice or with corn bread.

Salmon and Chimichurri Sauce

For the Chimichurri (pronounced chimichurri):

• 1/2 cup extra-virgin olive oil
• 1 cup chopped cilantro
• juice from 2 lemons
• juice from 1 lime
• 1 Tablespoon minced garlic
• 2 Tablespoons Chili Powder
• 1/4 teaspoon Chimayo Powder
• 1/4 teaspoon Mrs Dash Extra Spicy
• 1 can 12 oz tomato sauce
• 1 can 7 oz Green Chile peppers, diced or 3 roasted Green Chiles, peeled and chopped
• salt and pepper to taste

For the fish (pronounced fish):

• 1 Tablespoon paprika
• 1 teaspoon cayenne
• 2 Tablespoons olive oil
• 4 - 6 ounce salmon steaks
• 1 Tablespoon garlic, minced
• 1 Tablespoon Soy Sauce

Prepare the Chimichurri: Stir in all ingredients, season with salt and pepper to taste and coarsely blend (pulse a few times) in a food processor. Set aside. This could be made teh day before so that the ingredients blend.

Spray grill with non-stick spray. Heat grill to medium-high heat.

Prepare fish: combine the oil and peppers and brush on to the salmon steaks. Grill the salmon steaks 6 minutes on each side.

Top the salmon with generous servings of the chimichurri sauce. Garnish with lime slices and winning lotto tickets. Serve with yellow rice and Pinot Noir wine.

Shrimp Jambalaya

Ingredients

• 1-1/2 pounds medium shrimp - peels and deveined
• (Optionally) Add bay scallops, mussels or cut up Cod fish
• 1/2 Tablespoon extra-virgin Olive oil
• 4-6 jalapeños sliced
• 1 Tablespoon Cayenne pepper
• 1 Tablespoon Mrs Dash Extra Spicy seasoning
• 1 Tablespoon Tabasco sauce
• 1/2 teaspoon paprika
• 1/2 pound well cooked and drained bacon
• 1 package of Hot Sausage links, sliced
• 2 bunches green onions sliced
• 6 cloves garlic
• 1 large red Bell pepper
• 1 large Orange pepper
• 2-16 ounces canned diced tomatoes (with Garlic and Oregano)
• 1 Tablespoon fresh Basil chopped
• 2 cups chicken broth
• 1/4 cup vodka

•  Brown rice
• Texas Toast or French bread

Directions

In a large (8 quart) pot, saute bacon and sausage until well cooked and bacon is crispy, but not burnt. Place bacon and sausage on a paper towel to drain and cool. Leave the bacon grease in the pot and scrape the bottom to loosen any bacon droppings.

Add olive oil (if needed) to the bacon grease and add the white parts of the green onion. Cook over medium-high heat for 1 minute. Add the garlic, jalapeños, bell pepper and cook about 1 minute.

Slowly add the diced tomato with its sauce, chicken broth and basil and bring to a boil stirring occasionally. As soon as it begins to boil, Stir in shrimp (and other seafood), all chile powders and sauces and cook until shrimp turn pink and are cooked (about 2-3 minutes) - stir occasionally. Add the vodka (to the pot and not to your glass) and sausage, 1/2 of the remaining green onion tops and crumble the bacon on top. Cook 1 minute stirring constantly and remove from heat. Add Tabasco and salt and pepper to taste. Add remaining green onion tops as a garnish.

Serve over rice and with french bread for dipping in the sauce.

Greek Salad

• 4 ounces frozen Artichoke hearts
• 1 Tablespoon water
• 1 large cucumber
• 1 large tomato cut into wedges
• 1/2 yell bell pepper sliced into rings
• 1/2 cup red onions sliced into rings
• 5 large green olives halved
• 2 Tablespoons extra-virgin olive oil
• 1-1/2 teaspoon dried oregano
• 1 teaspoon grated lemon peel
• 1/4 cup cheese (I'm not a cheese person, so Feta or Blue is fine in your salad - just not in MY salad)

Cook artichokes with water in microwave for about 2 minutes. Drain and cool.

Stripe the cucumber (peel the skin lengthwise in stripes). Cut the cucumbers lengthwise and scoop out the seeds and then flip them over and cut them into half moons.

Arrange the artichokes, cucumbers, tomatoes, pepper, onion and olives in a large bowl.

Whisk oil, vinegar, oregano and lemon peel together and pout dressing evenly over the salad. Sprinkle (or not) the cheese on top.

Sweet-and-Hot Shrimp

• 16 jumbo shrimp with tails on (approx 1 pound)
• 1/2 cup orange juice
• 1/4 cup peach jelly
  
• 1/3 cup lime juice
• fresh snipped cilantro (optional)
  
• 1 fresh jalapeño, seeded and chopped
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon Mrs Dash Table Blend seasoning
  
• 8 slices of bacon, partially cooked and drained
• wooden skewers

Prepare shrimp by cleaning, deveining and patting dry. Combine orange marmalade, lime juice, cilantro, jalapeño, sesame oil, and Mrs Dash seasoning in a small sauce pan. Cook and stir over medium heat until melted. Remove from heat and cool completely.

Put shrimp in a plastic bag and pour cooled marmalade sauce over the shrimp. Seal the bag and refrigerate for 2-3 hours. Remove the shrimp from the marmalade and discard (the marmalade not the shrimp!).

Soak the skewers on water for 20 minutes before using. Thread the bacon accordion-style over and around each shrimp on the skewer or any other fancy way you can get it on there.

Cook on medium heat grill turning occassionally for approximately 10 minutes or until the shrimp is cooked and pink.

Transfer the shrimp and bacon to a platter so nobody pokes their eye out after a few Apple Margaritas trying to get the bottom most shrimp off the skewer.

Apple Margaritas

• 1 - 12 ounce can frozen apple juice concentrate thawed
• 1-1/4 cups tequila
• 2 Tablespoons Apple Brandy (or Calvados)
• 1-1/2 teaspoon lime peel
• 2 tablespoons lime juice
• 3 cups of ice
• 1 Granny Smith apple, cut into wedges

Combine all ingredients in a blender while slowly adding the ice until the mixture is slushy.
Coat the rims of the margarita glasses with coarse sugar.
Pour mixture into glasses, like dah!! and garnish with apple wedges.

Don't drink if you are on a low carb diet or need to be anywhere important in the morning. Keep sunglasses handy for the next day.

Black Bean Salsa

• 1 - 15 ounce can Black Beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium tomato, seeded and chopped
• 1/2 cup sliced green onions
• 1/4 cup lime juice
• 1 Tablespoon snipped fresh cilantro
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• salt and pepper to taste
  
• 1/2 teaspoon cayenne pepper powder or more to taste
  
• 1/2 capful Mrs Dash Extra Spicy Seasoning

Combine all ingredients and mix well. Cover and refrigerate for at least 4 hours. Garnish with sprigs of cilantro. Makes about 3-1/2 cups. Serve with, well, with ... Everything!!

Flat Bottom Fruit Pie

• 1 Ready-to-Use Pie crust (1/2 of 15 oz)
• 1 teaspoon cinnamon sugar (3/4 sugar - 1/4 cinnamon)
• 1-1/2 cups Half-and-Half
• 1 package Jell-o Vanilla Flavor Instant Pudding
• 1 cup thawed Cool Whip
• 1-1/2 cup Peach Slices (not in syrup)
• 1/2 cup Blueberries
• 1/2 cup Raspberries

Pre-Heat oven to 450 degrees.

Unroll pie crust on a baking sheet and sprinkle with the cinnamon sugar. Bake 8-10 minutes and then allow to cool.

Beat with whisk Half-and-Half with the Instant pudding for 2 minutes and stir in Cool Whip. Refrigerate until ready to use.

Spread mixture over pie crust and top with the fruit.