Showing posts from January, 2010

Tortilla Soup

1 small onion chopped
1 4oz can chopped green chilies drained
2 cloves of garlic crushed
1 tabl veg oil
1 cup peeled & chopped tomatoes (I use canned diced)
1 can beef boullion
1 can chicken broth
1 1/2 cups water
1 1/2 cups tomato juice
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 tsp worcesthire sause
1 Tablespoon steak sauce

Saute onions, chillies & garlic in oil - add rest of ingredients. Simmer on low for one hour

I add shredded chicken

Serve with toppings:

Corn Tortillas : cut in strips and fry to crisp - salt and pepper
This is the best part!!!

1 cup Cheddar Cheese grated

avacado diced

Sour Cream

I usually double the recipe - leftovers are good.

Pineapple Salsa

This sounded horrible to me when I went to a Pampered Chef party when I first arrived in Hawaii. I had no idea how I would become obsessed with it! Yummers!!!

1 fresh pineapple, peeled, cored. You can buy a pineapple/apple corer from Pampered Chef which is expensive although I much much covet is not necessary. You may also used canned pineapple, but if you have the chance to get a fresh one it is worth it.

1 small onion (red, maui, white...your choice)

1/2 cup or so cilantro. (Until recently I loathed cilantro and made this without it....turns out just great)

Garlic to I like TONS. 1 clove or 2 is standard

1 Cucumber peeled and seeded

1 tomato seeded and cored.

1 jalepeno stem removed

Juice of 1 lime. I like to add some lemon or lime zest as well.

Salt to taste

You can chop all these by hand or place in a food processor etc.

It makes a fun and different appetizer or snack.

Paula Deen's Chocolate Toffee Trifle

1 box chocolate cake mix (recommended: Duncan Hines)
1/2 cup coffee liqueur (Khalua)
2 cups fudge sauce (CLick here for my personal recipe), or 1 (16-ounce) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.
Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces.

Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve.
Cook's Note: Assemble the trifle shortly before serving or it will get soggy.

Guacamole Dip - non traditional

2-3 avocados,
1 bunch cilantro,
juice of 2 limes,
1 garlic clove or some garlic salt or powder,
1/2 onion,
couple shakes of chili powder-

Blend in food processor or blender for a creamy aioli texture. Or hand chop/mash for a more traditional guacamole.

Salsa - simple and delicious!

2 cans fireroasted diced tomatoes,
1 bunch of cilantro(end cut off),
juice of 3 limes,
2-3 garlic cloves,
1 jalepeno with seeds,
1 small onion

Toss is food processer. Tastes great! I mix with a little ranch to make a low fat yummy salad dressing.

Diana's Fig Sauce

FIG SAUCE (this I definitely measure)
2 1/2 cups port
8 dried black Mission figs, coarsely chopped
1 1/4 c chicken broth
2 sprigs of fresh rosemary (DO NOT use dried for this)
2 cinnamon sticks
1 tablespoon of honey
3 tablespoons unsalted butter cut into pieces
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

For the Fig Sauce:
In a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon and honey. Boil over medium-high heat until reduced by half, about 30 min. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain the port mix. Transfer the port mix to a blender and puree until smooth. Blend in the butter, salt and pepper. (the sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using------I don’t do it in advance)

Moules Frommage Bleu

Teddy Folkman's Moules Fromage Bleu

Serves one as a meal; two to four as an appetizer

1 1/4 pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)
1/3 cup diced applewood-smoked bacon
1/3 cup thinly sliced shallots
1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue
1/3 cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
1/3 cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed

Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.


I have always wanted to try braciole. An avid lover Italian I just knew I would love this dish and boy was I right! Yum! I looked at several recipes online and combined a few and tweaked it to make it fit what I wanted. Enjoy! This is best if you can make it in the morning and let cook all day.

Pronounced "bra-jole" or "bra-zhul"


1 Flank steak or 8 pieces of beef, thinly sliced. I used a flank steak and that had at it with a meat tenderizer to make thin and tender. Then I sliced it into 5 pieces.

Prosciutto thinly sliced, enough to cover the flank steak

1 1/2 cups bread crumbs I went a little easy on the bread crumbs due to my personal tastes.

1/2 cup milk - eyeball it

2/3 cups Parmesan or Romano I used a block of parm and grated it fresh...mmmm.... and did about half of this to make room for other cheese

Approximately 1/2 cup mozzarella/provolone/fontina grated

1 small onion chopped


Toothpicks 2 tbsp olive oil

2 cloves garlic m…