French Beef Bourguignon Recipe

Beef bourguignon is a classic French recipe. This French recipe transforms a cut of beef into a rich stew seasoned with bacon and a very  generous pour of red wine. If you like you can use this recipe beef bourguignon slow cooker. Or better yet, this one beef bourguignon crock pot. Anyway you want to cook this beef dinner you will not be disappointed, so enjoy! After you have tried this recipe and fallen in love with it, let me know how much you liked it.

2 slices bacon, chopped

1 lb. beef chuck stew meat, cut into 1-1/2- inch cubes

2 cups white mushrooms, quartered

3/4 lb. carrots, peeled and chopped into 1/2-inch pieces

1 large onion, chopped

2 tbsp. tomato paste

1 tbsp. butter

2 tbsp. flour

1 cup beef stock

3/4 cup dry red wine

2 tbsp. fresh thyme

1 small baguette, cut into 8 slices


1. In a large Dutch oven, cook the bacon over medium-high until crisp, about 4 minutes. Using a slotted spoon, transfer to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned all over, about 8 minutes. Transfer to a plate. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes.

2. Reduce the heat to medium and stir in the cooked meat, carrots, onions, tomato paste and butter. Season and cook, stirring, 1 minute. Sprinkle with flour and cook, stirring 2 minutes. Stir in the stock, wine and 1 tbsp. thyme; bring to a boil. Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce thickens, this will be about 1-1/2 hours.

3. Stir in the cooked bacon; season. Divide among bowls, garnish with the remaining thyme and serve with the baguette slices.

Servings: 4

Prep. Time: 20 Minutes

Cooking Time: 1 Hour 50 minutes

Total Time: 2 Hours 10 minutes

Lamb and Rosemary with Anchovies

You will want to  prepare this lamb rosemary recipe for dinner. If you like you can alleviate the anchovies with this lamb recipe. If you like you can use this as a slow cooker lamb recipe. If you prefer you could substitute the garlic for the anchovies and you would have a rosemary garlic lamb recipe. Just remember when preparing this make sure that you have lean lamb for this recipe. You should be able to find this kind of meat at any local market. After you can’t get enough of this absolutely out of this world lamb dinner let me know how much you like this recipe.


1/4 cup olive oil
1 1/2 pounds lean lamb, chopped
1 teaspoon rosemary
1/2 teaspoon salt
seasoned pepper
1 tablespoon flour
1 clove garlic, crushed
1/3 cup wine vinegar
1 cup ( 250 ml. )  chicken stock
3 anchovies
finely chopped parsley

Chicken Stock:


3 pounds (1-1/2 kg. ) chicken

10 cups ( 2-1/2 liters ) cold water

1 teaspoon salt

4 – 5 peppercorns

1 bay leaf, crumbled

1 tablespoon chopped parsley

1/2 teaspoon thyme

1 medium onion, stuck with 3 – 4 cloves

1 medium carrot, sliced

1 stalk of celery with leaves, roughly chopped

1 clove garlic, halved

2 leaks, sliced

Chicken Stock:


1. Place chicken in a large, deep pan will water, salt and peppercorns.

2. Tie crumbled bay leaf, parsley and thyme in a muslin bag ( or use commercial bouquet garni ) and had to the pan with onion stock would cloves, carrot, celery, garlic and leaks. Bring slowly to the boi’s l, then reduce heat and skim the surface, cover tightly and simmer for 55 – 60 minutes or until chicken is tender. Skim the surface and current are carefully lift out chicken, tear off all the flesh and reserve for separate dish.

3. Chop the carcass, return to the pan with the bones and continue simmering a further 1- 1/2 hours. Scam the surface oil, then strain to Muslim and a fine sieve into a bowl.

4. Cool and chill then carefully remove and discard the layer of fat. Cover and chill until stock is required.

Servings: 10 cups ( 2- 1/2 Liters ) chicken stock

Cooking Time: 2-1/2 – 2-3/4 Hours chicken stock


1. Hear in a large pan, add lamb cubes and cook to brown on all sides. Spoon lamb into an ovenproof casserole dish and sprinkle with rosemary, salt, seasoned pepper and flour. Add garlic and stir well.

2. Cook in a preheated hot oven for 8 – 10 minutes, then reduce heat to moderate.

3. Meanwhile, and vinegar to the pan juices and bring to the bowl, stirring and scraping to deglaze the pan. Stir and stock and heat to the bowl, then pour over the lamb.

4. Cover the casserole and cook for 35 – 40 minutes or until lamb is standard. Finely chop our manse the anchovies and stir into the casserole, then serve, sprinkle with chopped parsley.

Servings: 4

Prep Time: 15 Minutes

Cooking Time: 55-60 Minutes

Oven Temperature: 450°F. Reduced to 350°F.

Total Time: 3 hours and 40 minutes to 4 hours 45 minutes




Italian Cream Cake with Frosting Recipe

This Italian cream cake recipe is very easy to follow. If you love to bake you will enjoy making this Italian cream cake. You will need to bookmark this quick Italian cream cake recipe for future reference. You can also add chocolate if you like for a chocolate Italian cream cake. You can make this Italian cream cake, out of white chocolate, dark chocolate, a low sugar or no sugar cake. No matter how you decide to make this cake you and your family will enjoy this recipe. So after you have devoured every last piece of this wonderful cake let me know how much you love this recipe.



Garden Sausage Casserole Recipe

I cooked this sausage casserole for the first the other night. The family loved it, we are going to try it as a breakfast sausage casserole next. Then we could call it an egg sausage casserole. I will let you know how good our egg cheese sausage casserole for breakfast was. You can use either Italian sausage, sausage patties, bratwurst, ground sausage just whatever you want to use. This is a very easy recipe to follow, and cook. After you have tried this casserole dish, let me know how much you like it.


1 pound bulk, Italian sausage

1/4 cup flour, divided

1/2 cup chopped onion

2 cloves garlic, minced

3 tablespoons butter

5 cups sliced zucchini (1/4-inch thick)

1-1/2 cups thinly sliced fresh mushrooms

2 cups cottage cheese

1/4 cup grated parmesan cheese

2 eggs

1 cup (4 ounces) mild cheddar cheese, finely shredded


1. In a large skillet, brown sausage and drain

2. Toss with 1 tablespoon of the flour and place in bottom of buttered 2 quart baking dish.

3. Saute` onion and garlic in butter until almost tender. Add zucchini and mushrooms; saute` 2 to 3 additional minutes.

4. Remove from heat, toss with remaining flour. Spoon half the mixture over meat.

5. In  medium bowl, blend cottage cheese, parmesan cheese, and eggs until well-blended. Pour over zucchini layer. Top with remaining zucchini mixture.

6. Bake at 350 degrees F. for 30 to 35 minutes. Top with cheddar cheese and bake 5 minutes longer.

Servings: 4 to 6

Prep. Time: 10 to 15 Minutes

Bake Time: 30 to 35 Minutes

Total Time: 40 to 50 Minutes

Sourdough Bread Recipe

The sourdough bread that you get from this sourdough bread recipe is worth the wait. It will take a few days to make the sourdough bread starter, but it will make your dough taste great. This is not  classic sourdough bread, but it’s close. You can put you some butter on your slice of sourdough bread, or eat it with some spinach dip. Also try it with some cream cheese, anyway you choose to eat it your enjoy it. After you have tried the sourdough bread and loved it, let me know what you think.

Sourdough Starter:

To capture the tangy flavor of sourdough bread, you need a special fermented batter. The batter called “starter” is easy to make and keep.


2 cups spring water

1 tbl. sugar, honey or maple syrup (optional)

2 cups all purpose flour

1 tbl. yeast


1. Beat all ingredients together in a 2-quart bowl.

2. Cover the bowl with a towel and place it somewhere warm. (Use a towel, not plastic wrap, to allow airborne wild yeast to enter-it will contribute to the unique character and flavor of your starter.)

3. The mixture will begin to bubble within a few minutes. Initially, it will double in bulk, but as it begins to ferment, it will settle down.

4. Let the mixture sit in a warm place, stirring the liquid back into the batter (as it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroma, it is ready to use.

5. Stir the mixture and measure out the amount you need. It will be the consistency of pancake batter.

To keep your starter going:

1. Store the finished starter in a sealed jar in the refrigerator.

2. Each time you remove some starter to bake, “feed it” with equal amounts of flour and spring water. (If you use 1/2 cup of starter, stir in 1/2 cup each of flour and water.) Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.

3. A starter can be kept indefinitely-just stir and feed it every week or two. Stirring, removing and replenishing your starter serves to feed the remaining batter.

Sourdough Bread:

The yeast in a sourdough starter can replace dry yeast. But the starter yeast works much slower and is typically a three-step method, taking from 6-24 hours for the dough to rise. My method uses the starter for flavor and adds dry yeast to speed up the process.

Makes a 1-1/2 lb. loaf:


1/2 cup sourdough starter

3/4 cup warm spring water

1 tsp. salt

2 tsp. sugar, honey or maple syrup (optional)

1 tbl. oil (optional)

3 cups all-purpose flour, or bread flour

1-1/2 tsp. yeast

Makes a 2 lb. loaf:


2/3 cup sourdough starter

1 cup warm spring water

1 tsp. salt

1 tbl. sugar, honey or maple syrup (optional)

1 tbl. oil (optional)

4 cups all-purpose flour, or bread flour

2 tsp. yeast


1. Add all ingredients to bread machine pan in the order given.

2. Set settings on bread machine. Let machine do the rest.

Servings: Makes a 1-1/2 lb. loaf, or a 2 lb. loaf


Grilled Eggplant with Spicy Tomato Topping Recipe

I thought with summer coming to an end, that you would like this grilled eggplant recipe. You can not go wrong using fresh eggplant for grilled eggplant. I think you will enjoy this simple grilled eggplant, you and everyone else will fall in love with this recipe. The good think about this eggplant recipe is you can add and subtract any of the ingredients that you like. I do this all of the time. After you have tried and fallen in love with this recipe, let me know how much you like it.


2 large fresh eggplants (about 2 to 2-1/2 lbs.) ends trimmed

1 tsp. kosher salt

2-1/2 lbs. tomatoes-stemmed, seeded and finely chopped

2 tbsp. EVOO, plus more for brushing and drizzling

2 tbsp. chopped fresh mint

3 small clove garlic, minced

1 tbsp. red wine vinegar

1/8 tsp. crushed red pepper

1/8 tsp. ground cumin

A pinch cayenne

1 cup (about 6 oz.) diced ricotta salata


1. Using a vegetable peeler, remove lengthwise strips of skin from each of the eggplants at small intervals. Slice each eggplant crosswise into 1/2-inch-thick rounds (you should have about 20 to 25 rounds). Arrange the eggplant on two paper towel-lined baking sheets in a single layer. Rub the eggplant slices with the kosher salt and let stand until juices form, about 1 hour. Pat with paper towels to remove excess liquid.

2. Meanwhile, in a medium bowl, combine the tomatoes, the EVOO, mint, garlic, vinegar, crushed red pepper, cumin and cayenne; season with salt. Let stand until flavors meld, about 2 hours.

3. Preheat  a grill to medium-high heat. Brush the eggplant slices with EVOO. Working in batches, if needed, grill the eggplant until charred and tender, 4 to 6 minutes per side. Arrange on a platter in a single layer.

4. Stir the cheese into the tomato mixture. Mound onto the eggplant slices and drizzle with EVOO.

Ultimate Chicken Fingers Recipe

Try these oven fried chicken fingers, and you will not be able to put them down. One good thing about these fried chicken fingers, you can fix the chicken fingers ahead of time. This fried chicken recipe is one you will want to save, and have on hand at all times. This chicken fingers recipe is one you can fix a meal around or have as an appetizer. This is a great recipe for any occasion, just fix this chicken and see for yourself. Your friends, family, anyone you fix this for will enjoy. After you have tried this let me know how much you enjoyed this meal.


3 boneless, skinless chicken breasts (about 1 lb.), cut crosswise into 1/2-inch strips

2/3 cup bisquick mix

1/2 cup grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. paprika

1 egg, slightly beaten

3 tbsp. butter or margarine, melted


1. Heat oven to 450 degrees F. Line cookie sheet with foil: spray with cooking spray. In 1-gallon resealable food-storage plastic bag, mix bisquick mix, cheese, salt and paprika.

2. Dip half the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.

3. Bake 12-14 minutes, turning halfway through bake time, until no longer pink in center.

Servings: 4

Prep. Time: 10 Minutes

Bake Time: 12-14 Minutes

Total Time: 22-24 Minutes

Beggar’s Cornish Game Hen Recipe

The cornish hen is a hybrid chicken sold whole. Despite the name, cornish game hen, is a broiler chicken.  This is a great cornish hen recipe, that tastes fantastic. Beggar’s Chicken is a Chinese classic. Below is a how to prepare cornish hen- so enjoy! After you have enjoyed this recipe, let me know how much you have enjoyed this cornish hen recipe.


2 cornish game hens ( about 1-1/2 pounds each), giblets removed

4 lotus leaves or 2 18-inch squares heavy duty foil


2 tablespoons soy sauc

2 tablespoons dry sherry or Chinese rice wine

1 tablespoon dark soy sauce

2 teaspoons minced ginger

1 teaspoon sesame oil


2 tablespoons preserved turnip leaves (dong choy)

2 green onions, thinly sliced

1 rib celery, finely chopped

1/4 cup roasted unsalted peanuts

Baker’s Clay

8 cups all-purpose flour

8 cups salt

4 cups water


1. Combine the marinade ingredients in a large bowl. Rub the hens inside and out with marinade. Pour the excess marinade into the cavities. Cover and refrigerate for 2 hours.

2. If using lotus leaves, place them in a large 2 to 3-inch deep roasting pan. Pour boiling water over the leaves to cover. Weigh down the leaves with a heatproof plate; keep the leaves submerged for 30 minutes. Place the pan over medium-low heat and simmer for 10 minutes; drain.

3. Combine the stuffing ingredients in a small bowl and stuff each hen with half of the stuffing.

4. Place 2 lotus leaves, rib side up, on a work surface, overlapping the leaves as necessary to cover any holes. Center one hen on the leaves. Fold one side over the hen, then fold in the two adjacent sides. Fold over the fourth side and tuck in as if tucking in the flap of an envelope. If using foil, wrap each hen in foil so it is completely enclosed.

5. Prepare the baker’s clay: Combine the flour and salt in a large bowl. Add the water to make a firm dough. Roll half of the dough out onto lightly floured parchment paper to 1/2-inch thick. Place a wrapped chicken in the center, and using the parchment paper to help you lift, bring the dough up and around the hen. Pinch the edges to seal.

6.Preheat the oven to 400 degrees F. Place a rack large enough to hold both hens in a large roasting pan. Cover the rack with foil (this prevents the dough from sagging on the rack) and punch a few holes in the foil to allow the air to circulate under the rack. Place the hens on the rack and bake for 2 hours.

7. Remove the hens from the oven and transfer them to a cutting board. Break open the clay shell with a heavy cleaver or chef’s knife: discard the shell. Transfer the hens to a platter and fold back the lotus leaves or foil. The meat should be very tender, almost falling off the bones.

TIP: Preserved turnip leaves (dong choy) are traditional in this dish. They are sold in some Asian markets in small earthenware pickling crocks, and should be rinsed in water and patted dry before using. Other Chinese preserved vegetables, though not exactly the same in flavor, can be used instead.

Servings: 2 to 4

Marinade Time: 2 Hours

Prep. Time: About 1 hour

Bake Time: 2 Hours

Total Time: About 5 hours




Chicken Chili Cornbread Casserole Recipe

This is a super easy chicken casserole. If you like you could add rice to this chicken casserole and you would have rice chicken casserole. If you like more spice you could add some more chili peppers to this also called Mexican chicken casserole recipe. If don’t like spice in your meals you can leave off the chili peppers. I love this dish, i fix it a few times a year. Try this recipe and let me know how much you enjoyed this recipe.


no-stick cooking spray

2 cups chopped cooked chicken

1 (8 oz.) package shredded Monterey Jack cheese (2 cups)

1 (11 oz.) can Mexican-style corn, undrained

1 (8-1/2 oz.) cream-style corn

1 (4 oz.) can diced green chiles, undrained

2 tablespoons self-rising buttermilk enriched white-cornmeal mix

1 teaspoon chili powder

1 teaspoon ground cumin

1 tablespoon chopped cilantro

1/2 teaspoon salt


1 large egg

1 cup self-rising buttermilk enriched white cornmeal mix

3/4 cup milk

3 tablespoons vegetable oil


1. Heat oven to 400 degrees F. Coat a 9-inch square baking dish with no-stick cooking spray.

2. Combine chicken, cheese, Mexican-style corn, cream-style corn, chiles, 2 tablespoons cornmeal mix, chili powder, cumin, cilantro and salt. Spoon into prepared dish.

3. Beat egg in medium bowl. Stir in 1 cup cornmeal mix, milk and oil until smooth. Pour over the chicken mixture.

4. Bake 35 to 40 mixtures or until cornmeal is golden brown.

Servings: 6

Prep. Time: 10 to 15 Minutes

Bake Time: 35 to 40 Minutes

Total Time: 45 to 55 Minutes

Apple Dumpling Recipe

This is a great apple dumplings meat you can prepare ahead of time. The apple dumplings sauce with this old fashioned apple dumplings meal is out-of-this-world good. This is a very easy apple dumplings meal, you can have this anytime you like. Try this great meal and let me know how- much- you- like- it! This recipe and many, many more will be coming soon.


1 recipe, pastry for a double-crust pie

6 large Granny Smith apples, peeled and cored

1/2 cup butter

3/4 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups water

2 cups white sugar

1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F. Butter a 9×13-inch pan.

2. On a lightly floured surface, roll pastry about 1/4-inch thick and cut into 6-inch squares. Then place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.

3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.

4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.

5. Bake in preheated oven for 65 to 75 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Servings: 6

Prep. Time: 35 Minutes

Bake Time: 65 to 75 Minutes

Total Time: 1 Hour, 40 minutes to 1 hour, 50 minutes



Meatball Sliders Recipe

This is a great recipe for all occasions. If you are having a party, get-to-gather, after school, diner anything this is a good recipe to have on hand. This is a recipe my wife uses some for family get-to-gathers, and other occasions. The point being is everyone will enjoy this meatball sliders recipe. So give it a try and let me know how much you enjoy this recipe.


1/4 cup corn flakes, finely crushed

1 tbsp. fresh flat-leaf parsley, chopped

1 egg, lightly beaten

1-1/2 tsp. olive oil

2 tbsp. favorite marinara sauce, plus more for topping

2 tbsp. Romano cheese, grated, plus more for topping

1/4 tsp. black pepper

8 oz. ground beef, 96% lean

12 small dinner rolls or slider buns, halved

fresh basil or arugula leaves, for topping


1. Preheat oven to 375 degrees F. and line baking sheet with parchment paper.

2. In a medium bowl, combine corn flakes, parsley, egg, oil, 2 tablespoons marinara, 2 tablespoons Romano cheese, salt and pepper. Add ground beef and mix together.

3. With clean or gloved hands, roll mixture into 12 meatballs, placing on prepared baking sheet as you go.

4. Place on rack in center of oven and bake for 20 minutes, until cooked through to a safe internal temperature of 165 degrees F. Set aside and let cool for 5 to 10 minutes.

5. Place basil on bottom half of each roll, top with a meatball, drizzle with reserved marinara sauce, sprinkle with cheese and cover with roll top.

6. Arrange on plates, serve with one or two simple sides and wait for the compliments to start coming in! Refrigerate any leftovers.

Servings: 4

Prep. Time: 15 Minutes

Bake Time: 20 Minutes

Total Time: 40 to 45 Minutes includes cooling time

Empanadas Recipe

Empanadas is a very good recipe to have around , so you prepare for all occasions. Empanada recipe also called pastel and pate is a stuffed bread or pastry baked or fried recipe. The name empanada comes from the Galician, Portuguese, and Spanish meaning to wrap or coat in bread. Empanadas are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others.

The great thing about having an empanada recipe is that you can prepare and eat anytime of the day. Another great ideal you can stuff them with a tofu or egg and cheese, then scramble for breakfast. You can even do all kinds of desserts with them. This is a very versatile item to have around the kitchen. Try this empanadas recipe and let me know how much you enjoy this versatile item. This and many more recipes will be coming very soon.



1/2 pound beef, coarsely chopped

1/2 pound pork, coarsely chopped

1/2 cup chopped onion

1 small clove garlic, minced

1/2 cup chopped raw apple

3/4 cup chopped tomatoes

1/4 cup raisins

3/4 teaspoon salt

1/8 teaspoon pepper

dash ground cinnamon

dash ground cloves

1/4 cup almonds, chopped


4 cups all-purpose flour

1-1/4 teaspoons salt

1-1/3 cups lard or shortening

2/3 cup icy cold water


1. For filling, cook beef and pork together in large skillet until well browned. Add onion and garlic and cook until onion is soft. Add remaining ingredients, except almonds, and simmer 15 to 20 minutes.

2. Stir in almonds. Let mixture cool.

3. For pastry, mix flour and salt in a bowl. Cut in lard until mixture resembles coarse crumbs. Sprinkle water over flour mixture, stirring lightly with a fork until all dry ingredients hold together. Divide dough in 4 portions.

4. On a lightly floured surface, roll one portion of dough at a time to 1/8-inch thickness.

5. Cut 5-inch rounds of pastry with a knife. Place a rounded spoonful of filling in center of each round. Fold and seal each round by dampening inside edges of pastry and pressing together with tines of fork.

6. Place empanadas on a baking sheet. Bake at 400 degrees F. for 15 to 20 minutes, or until lightly browned. Or fry in fat for deep frying heated to 365 degrees F. until browned (about 3 minutes); turn once.

Servings: 24 to 30 Empanadas

Prep. Time: 1 Hour 20 minutes to 1 hour 35 minutes

Bake Time: About 30 to 40 minutes

Total Time: 1 Hour 50 minutes to 2 hours 15 minutes

Haddock Chanticieer

Fresh haddock has a clean, white flesh. It’s better to use fresh haddock if at all possible, it has a better taste. This is a quick, fast and easy recipe to prepare for your family. You can prepare this recipe anytime of the year, so enjoy year round. Let me know how much you enjoy this recipe. This recipe and many more will be coming very soon.


2 pounds haddock fillets, fresh and skinned

salt and freshly ground pepper to taste

1/2 cup olive oil

2 tablespoons lemon juice

1/4 cup chopped shallots

1/4 cup chopped parsley

1/4 cup Dijon mustard

1/3 cup grated Gruyere cheese

1/2 cup fresh bread crumbs

1/4 teaspoon tarragon

1/4 teaspoon thyme

1/4 teaspoon rosemary

2 tablespoons butter


1. Sprinkle fish on both sides with salt and pepper. Combine olive oil, lemon juice, shallots, and parsley; pour over fish and marinate for 4 to 5 hours.

2. Preheat oven to 425 degrees F.

3. Place fish in buttered baking dish; brush mustard on top. Sprinkle with cheese.

4. Combine bread crumbs with tarragon, thyme, and rosemary; sprinkle over fish. Dot with butter and bake for 10 to 15 minutes.

5. Turn oven up to broil; broil fish until browned. Remove from oven; serve at once.

Servings: 4 to 6

Prep. Time: 4 Hours 20 minutes  to 5 hours 20 minutes

Bake Time: 10 to 15 Minutes

Broil Time: About 10 minutes

Total Time: About 4 hours 40 minutes to 5 hours 45 minutes

Broccoli and Cauliflower Stir-Fry Recipe

This broccoli and cauliflower stir-fry recipe is a very simple, free and healthy dish. This supermarket stir-fry recipe, because the broccoli and cauliflower are found so easily in every market’s produce section, is high in vitamin A and C. The opposite plus complementary colors and similar texture make this a great vegetable side dish for any meal. Let me know how much you enjoy this broccoli and cauliflower recipe. This and many more recipes will be coming very soon.


2 teaspoons cooking oil

2 teaspoons minced garlic

1-1/2 cups broccoli florets

1-1/2 cups cauliflower florets

1 can (8 ounces) straw mushrooms, drained

1/2 cup chicken broth

2 tablespoons oyster sauce

2 teaspoons sesame oil

1/4 teaspoon white pepper

1 teaspoon cornstarch (dissolved in 2 teaspoons water)


1. Heat a wok over high heat until hot. Add the cooking oil and garlic and stir-fry for 10 seconds. Add the broccoli, cauliflower,  mushrooms and stir-fry for 30 seconds. Add the chicken broth, cover, and cook, stirring, until the vegetables are crisp-tender, about 3 minutes.

2. Add the oyster sauce, sesame oil, and pepper and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.


To eliminate any undesirable “canned” taste from straw mushrooms, drain them, dip them in boiling water for 1 minutes, and drain before using. I do the same for canned bamboo shoots, water chestnuts, and baby corn.

Servings: 4 to 6

Prep. Time: About 10 minutes

Cook Time: About 8 minutes 40 seconds to 10 minutes 40 seconds

Total Time: About 18 minutes 40 seconds to 20 minutes 40 seconds


Sweet and Sour Grilled Silver Salmon Recipe

This recipe “yells” summer grilling and cookout. You can prepare this salmon recipe for any occasion, any time. The key to this recipe is “if at all possible” to have fresh salmon. Let me know how you like this grill salmon recipe.


1.5 to 2 lbs. silver salmon fillets, thawed; (sockeye red or king salmon may be used instead of silver salmon)

3 cups total combination of the following: sliced mushrooms, onions, sweet peppers

2 garlic cloves, minced

1/2 tsp. lemon pepper seasoning

1/4 cup water


1. Saute vegetables, garlic and lemon pepper in 1/4 cup water in pan, or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes.

2. Brush or spray, and coat grill; place fish on, skin side down.

3. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness.

4. Do not overcook. Remove fish from grill, transfer to serving platter and top with vegetables.

Servings: 4

Prep. Time: 10 Minutes

Grill Time: 30 Minutes

Total Time: 40 Minutes

Chicken and Dumplings Recipe

This recipe of chicken and dumplings is a dish commonly found in the southern and midwestern United States. Also is attributed to being a French Canadian meal that originated during the Great Depression. This is a great recipe to try when you need warming up. Let me know how you like this recipe. This and many more recipes will be coming soon.


2 tbsps. butter

2-1/4 cups self-rising flour, divided

3 (14.5 oz.) cans reduced sodium chicken broth

1/4 cup vegetable shortening, chilled: or 1/4 stick baking sticks all-vegetable shortening, chilled

1/4 tsp. black pepper

1/2 cup milk

2 cups cooked, diced chicken


1. Melt butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup chicken broth for dumplings. Gradually add 2 cans and remaining chicken broth from third can into Dutch oven. Bring to a boil. Remove from heat.

2. Place 2 cups flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl. Pour any remaining broth into Dutch oven.

3. Turn dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips, about 2 x 1-inch. Return broth to boiling. Add dumpling strips to boiling broth.

4. Cover; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk and cooked chicken. Cook about 5 minutes or until heated through.

Prep. Time: 10 Minutes

Cook Time: About 40 to 50 minutes

Total Time: 50 to 60 Minutes


Bruschetta Chicken Skillet Recipe

This a great change of pace recipe. This chicken recipe can be prepared very fast and is very easy. You can also enjoy this recipe with a nice red wine. My family loves this chicken dinner, we never have leftovers when this is prepared. Let me know how you like this bruschetta chicken recipe. This and many more recipes will be coming very soon in some cookbooks i’m writing.


1 can (14.5 oz.) diced tomatoes, drained

3/4 cup shredded Italian blend cheese

1 pkg. (0.75 oz.) fresh basil, chopped

5 boneless, skinless chicken breasts (5 oz. each)

1 can (8 oz.) tomato sauce

1 teaspoon finely chopped garlic

2 cups small garlic-or Italian-flavored croutons, crushed slightly


1. Stir together tomatoes, cheese and basil in medium bowl.

2. Pound chicken to 1/2 -inch thickness. Top evenly with tomato mixture, pressing onto chicken.

3. Combine sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165 degrees F.). Top with croutons just before serving.

Servings: 5

Prep. Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Margarita-Brined Chicken Recipe

This is a great summer time item to grill, for family, friends, just anybody that you can thing of. The longer the chicken soaks the more of the Latin flavors are infused in the meat, and the better the taste. The recipe is simple to follow and easy to prepare. You soak the chicken in a citrus-and-tequila-spiked brine to infuse Latin flavors and keep the chicken moist as it is grilled. Pat the skin dry before grilling, and start skin-side down to ensure it gets good and crispy. Feel free to sub orange juice for tequila and lemons or oranges for limes, and be sure to grill extra citrus for a pretty and functional garnish. This and many more recipes will be coming soon.


1 cup water

1/4 cup kosher salt

2 tbsp. light brown sugar

1 cup cold water

1/2 cup tequila

3 tbsp. orange zest

1/2 cup fresh orange juice

3 tbsp. lime zest

1 tbsp. whole black peppercorns

6 bone-in chicken breasts

vegetable cooking spray

2 tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

6 limes, halved

Garnish: fresh cilantro


1. Bring first 3 ingredients to a boil in a small saucepan over medium-high heat. Boil, stirring occasionally, 1 to 2 minutes or until salt and sugar dissolve. Remove saucepan from heat; let stand 10 minutes. Pour mixture into a large bowl; stir in 1 cup cold water, 1/2 cup tequila, and next 4 ingredients. Submerge chicken in brine; cover and chill 6 to 12 hours.

2. Coat cold grill grate with cooking spray. Preheat grill to 350 degrees to 400 degrees (medium-high) heat. Remove chicken from bowl; discard brine. Pat chicken dry with paper towels, and brush skin with olive oil. Sprinkle chicken with kosher salt and freshly ground black pepper. Let stand at room temperature 20 minutes.

3. Grill chicken, covered with grill lid, 40 to 45 minutes or until done, turning occasionally. Transfer chicken to a platter. Grill limes, cut sides down 1 to 2 minutes or until charred. Serve limes with chicken.

Servings: 6

Prep. Time: 7 to 13 Hours

Grill Time: About 45 minutes

Total Time: 7 Hours, 45 minutes to 13 hours, 45 minutes

Grilled Mahi-Mahi with Fresh Papaya Salsa Recipe

This is a very simple recipe to prepare. This can be grilled, baked fixed anyway you like. Real freshness is what a true Chinese gourmand will demand when eating fish. The delicate flavor of fish grilled to perfection and a refreshing fruit salsa add up to a tantalizing winner. I use mahi-mahi, but you can use any fresh fish you like. Look for this recipe and many more coming soon.



1 small papaya, peeled, seeded, and finely chopped

1 Asian pear, pear, peeled and finely chopped

2 kiwifruit, peeled and finely chopped

1/4 cup finely chopped red bell pepper

2 tablespoons chopped cilantro

1 tablespoon finely chopped red onion

1 teaspoon minced jalapeno or serrano chile pepper

1 teaspoon minced ginger

2 tablespoons lime juice

2 tablespoons Chinese plum sauce

1 tablespoon soy sauce

Fresh Fish

1 – 1/2 to 2 pounds boned and skinned mahi-mahi, halibut, or other firm-fleshed fish, about 1-inch thick

1 tablespoon olive oil

salt and pepper


1. Combine the salsa ingredients in a bowl; mix well. Cover and refrigerate until ready to serve.

2. Brush the fish on all sides with the oil, then sprinkle lightly with salt and pepper. Place the fish on an oiled grill 4 to 6-inches over a solid bed of hot glowing coals. Cook, turning once with a wide metal spatula, until the fish is opaque but still moist-looking in the thickest part, about 10 minutes. Transfer the fish to a warm platter. Serve the salsa on the side.

Servings: 4

Prep. Time: 12 Minutes

Grill Time: 10 Minutes

Total Time: 22 Minutes

Tangy Barbecued Frankfurters Recipe

This about as American of a recipe as it gets. We grill frankfurters all-of-the-time, my family loves this recipe. We grill numerous frankfurters for our animals, without anything on them. I can not grill enough frankfurters, for family and animals each one is eaten. I think you and your loved ones will like this recipe. Give it a try! Let me know what you think about this recipe. Also this and many more recipes will be coming in a great cookbook that i’m  writing.


1 medium onion, thinly sliced

1/4 cup chopped celery

1/4 cup chopped green pepper

1 clove garlic, minced

1/4 cup butter or margarine

1  10 3/4-ounce can condensed tomato soup

1/3 cup water

1/4 cup packed brown sugar

2 tablespoons vinegar

2 tablespoons prepared mustard

1 tablespoon Worcestershire sauce

1/4 teaspoon bottled hot pepper sauce

1 pound frankfurters (8 to 10)


1. In a heavy 10-inch skillet over hot coals cook sliced onion, celery, green pepper, and garlic in butter or margarine till tender but not brown, about 10 minutes. Stir in tomato soup, water, brown sugar, vinegar, mustard, Worcestershire sauce, and hop pepper sauce.

2. Cover, bring to a boil, allowing 15 to 20 minutes.

3. Score frankfurters on bias; add to hot mixture.

4. Cook till heated through, about 10 minutes more, stirring occasionally.

Servings: 4 to 5

Prep Time: About 10 minutes

Cook Time: 40 minutes

Total Time: About 50 minutes