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Lisa's Sweet potato jalapeno Biscuits

 

1 ¼ Cups Flour

2 Tablespoons sugar

4 teaspoons baking powder

½ teaspoon kosher salt

3 teaspoons smoked paprika

2 teaspoons cumin

1 jalapeno seeded and minced

1 Tablespoon minced cilantro

1 cup cooked mashed sweet potato

¼ Cup softened butter

2 to 4 tablespoons milk (if needed for moisture)

*Preheat oven to 450 degrees F

Sift flour, sugar, baking powder and salt together.  In a separate bowl add sweet potatoes, butter, jalapeno, and cilantro mix together. Season with smoked paprika and cumin.  Add flour mixture and gently mix dough together. Add milk if needed for moisture. Turn dough out onto a lightly floured board and lightly knead into a smooth ball. Roll dough out to ½ inch thick and cut with biscuit cutter.

Place biscuits on a parchment line cookie sheet and bake for about 15 minutes.

Tips:     

If you don’t have a biscuit cutter and short juice glass works just fine.

Vegetarian White Bean and Kale Soup

4 Tsp. olive oil

1 sweet yellow onion diced

3 stalks celery diced

1 15 oz. cans Cannellini beans drained

32 oz. vegetable broth

1 Cup Water

½ 15 oz. jar of roasted red pepper drained and diced

5 cloves of garlic

1 bunch of Kale, washes, remove stems, chop in pieces

1 Tsp. Garlic powder

1 Tsp. smoked paprika

Kosher salt TT

 

In a large over medium heat add 2 Tsp. olive oil. Add in celery and onions cook until onion is translucent. Add 4 cloves garlic and cook for 2 minutes. Add cannellini beans, vegetable broth, and water. Bring to a boil and then reduce to simmer. In a skillet over medium heat add 2 Tsp. olive oil, garlic and Kale. Sauté Kale until just softens. Add Kale to the simmering pot and season with garlic powder and smoked paprika. Taste it and add desired Salt.

 

 

Makes 4 Hearty Servings.

Warm Chocolate Molten Cake

6 oz. Dark Chocolate
6 oz. Butter
4 Eggs ( at room temperature)
6 oz. Sugar
2 oz. Flour

Melt the chocolate and butter
Mix the eggs and sugar and whisk for a few minutes.
Add Flour
Add the egg and sugar mixture to the chocolate and butter and combine.
Pour into greased ramekins.
Bake directly in oven at 390 F for 14 minutes.

This recipe was given to me by Executive Chef Luis Palha of Carnival Cruise Lines while at a wonderful Chef's Table  7 Course meal.

This was on the menu in the main dinning room and was ordered at every night by several of our fellow cruisers.  I told the Chef that our kids were Rolling in the Molten cake every night! I promise I would share. :)

So Good Jalapino Roasted Pepper Humus

 

1 16 oz. can of chick peas drained

2 cloves of garlic peeled

1 Orange bell pepper, roasted skin and seeds removed.

2 Tbsp. Chopped cilantro

½ tsp. kosher salt

½ tsp. smoked paprika

½ tsp. garlic powder

 

In a blender place all ingredients.  Blend until smooth. Refrigerate for 30 minutes. Serve with veggies, pita chips of as a spread on wraps or sandwiches.

 

Makes 8, 2 oz. servings

Blueberry GoatCheese Spread

8 oz. plain Goat Cheese

¼ Cup Blueberries (cut in half)

1 TSP Basil minced

1 teaspoon lemon juice

Lemon Zest

 

 

Mix goat cheese, basil, lemon zest and lemon juice together. Fold in blueberries. Serve with crackers.

 

Shark Bites with Lemon Cilantro Aioli

 

 

4 Tilapia Filets

2 Tbsp. Vegetable oil

3 Tsp. Kosher salt

3 tsp. cumin

2 tsp. garlic powder

1 Tbsp. Chili Powder

2 Tsp. smoked paprika

½ of a fresh lime

½ Cup shredded green cabbage

8 Warm Corn tortillas

In a small bowl mix kosher salt, garlic powder, chili powder, cumin, and smoked paprika.

In a skillet over medium heat add vegetable oil.  Season one side of each filet and place seasoned side down in the skillet. Sprinkle the rest of the seasoning mix over the top of the fish.  Cook for 2 minutes. Flip fish over and cook for I minute.  At this point it should be easy to start breaking up the filets.  Finish cooking the fish should no longer be opaque.  Turn off the heat and squeeze   lime halve over fish.

Build your tacos, warm corn tortillas, fish and cabbage.  Top with Lemon Cilantro Aioli.

Lemon Cilantro Aioli

½ Cup Mayo

1 Tbsp. Chopped Cilantro

2 Tsp. Fresh Lemon Juice

1 tsp. lemon zest

½ tsp. garlic powder

In a small bowl mix mayo, cilantro, lemon juice, lemon zest and garlic powder. Mix together and refrigerate until ready to serve.

Ground Turkey Banh Mi Wrap

Pickled Cucumber and carrots

½ cup sugar

½ cup white vinegar

½ tsp. salt

2 cups shredded carrots

2 cup cucumbers sliced thin

Ground Turkey

¼ cup low sodium soy sauce

2 tablespoons fish sauce

2 teaspoon Chinese 5 spice powder

3 teaspoons garam marsala

½ teaspoon black pepper

1 tablespoon garlic powder

2 teaspoons onion powder

1 lb. ground turkey

Wraps

8 Whole Wheat tortillas

 Cilantro Lime sauce (dipping sauce)

1 bunch Cilantro

1 bunch Spinach

8 lime wedges

Directions

For Pickled carrots and cucumber:  Combine and whisk together vinegar, sugar and salt together. Add carrots and cucumbers and toss refrigerate for at least an hour.

For the Turkey: Combine soy sauce, sauce, sugar, five spice powders, garam  marsala, pepper, garlic and onion powder in a bowl. Add in ground turkey and mix well.  

Place turkey into a medium skillet and cook until turkey is completely brown and temp reads 170 degrees.

For Wrap Construction

Heat Tortilla slightly to make more pliable 10- 15 second in microwave.

Take one tortilla add spinach, 2 oz. turkey, pickled cucumber and carrot, a couple of sprigs of cilantro and wrap tightly like a burrito.

Serve with a lime wedge and Cilantro lime sauce.

Cilantro Lime Sauce

1 1/2 Cups plain nonfat yogurt

3 Tablespoons lime juice

2 Tablespoons chopped fresh cilantro

1 tablespoon balsamic vinegar

2 tablespoons garlic powder

1 tablespoon soy sauce

Quick low calorie strawberry sauce

This morning I had about 10 strawberries on there last leg so to speak so I put them into small sauce pan tops removed of course. Then I added 1 cup of frozen strawberries  1/4 C Truvia and 1 tablespoon of water.  I let them come to a boil and simmer for about 10 minutes until it thickened.
I took it off the heat and cooled it for about 5 minutes. Then it went into the blender for a whril! I did not strain the sauce.  If I were serving the king or another chef I would have strained it.  I pour it over some crazy crepes filled with vanilla yogurt and fresh strawberries. Try it! You just might like it!

SW Shrimp Quiche

 lb. peeled and deveined medium shrimp

2 tbsp. butter

2tsp Old bay seasoning

2 tsp. smoked paprika

1 teaspoon cayenne pepper

2 tsp. garlic powder

1 tsp. roasted cumin

1 tsp. kosher salt

In a mixing bowl add dry spices. Mix. Add shrimp, coat shrimp with spice mixture. In a skillet of medium heat add butter and allow it to melt. Next add shrimp and sautéed until they are pink and have curled up. Take off the heat and allow cooling.

1 Can black beans rinsed and drained

1 can whole corn drained

3 tbsp. minced cilantro

½ red bell pepper small dice

1 jalapeno minced

1 cup of shredded Mexican cheese

1 premade pie crust

¼ cup heavy cream (milk is fine)

4 large eggs

 1 tsp. Salt, pepper, garlic powder and cumin

Preheat oven to 350 degrees

Combine beans, corn, cilantro red bell pepper and jalapeno together in a bowl.  Add salt, pepper, garlic powder and cumin. Mix well.

In the pie crust put half of the cheese in the bottom of the pie shell. Add black bean corn mixture. Then add sautéed shrimp and cover with remaining cheese.  Beat the 4 eggs with the heavy cream and pour mixture over everything in the pie crust. Bake in the oven for 45 minutes to an hour or until center is no longer jiggle.

Spicy Thai Meatballs

2 lbs. ground chicken

½ bunch of cilantro chopped

½ cup panko bread crumbs

1 ½ Tbsp. Sweet chili sauce

1 Tbsp. Soy

1 Tbsp. Fish Sauce

2 tsp. garlic powder

1 Tbsp. Gram Marsala

2 tsp. Chinese 5 spice

2 tsp. kosher salt

Pre heat oven to 350 degrees

In a large mixing bowl combine all ingredients and mix well. Line a baking sheet with parchment paper and spray with cooking spray. Then roll meatballs into quarter size balls and place on baking sheet.

Bake for 30 to 35 minutes or until 170 degrees.

* For the dish above I did a simple stir fry with zucchini,snow peas and baby corn. Along with chow mein noodles via the package directions added the thai meatballs and made a sauce with a tablespoon of soy sauce 2 teaspoons of fish sauce and 2 tablespoons of seet chile sauce.

I topped it with pickled cucumbers and carrots
1/4 cup apple cider vinegar
1 tablespoon of sugar
carrot strips and thinly slice cucumber

Horsey Sour Cream

Read more about it at www.cooks.com/rec/view/0,1615,150184-246193,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 (8 oz.) carton commercial sour cream 2 to 3 tsp. prepared horseradish 1 tsp. Worcestershire sauce 1/2 tsp. onion salt Dash of ground red pepper Combine all ingredients, stir well. Cover and chill 1 to 2 hours. Serve with rolls and beef tenderloin. This sauce is especially good if you are serving cold tenderloin. I usually slice the meat, stuff it in a roll and let the company help themselves to the sauce, which is put in a pretty gravy boat with a nice serving spoon.

Write up in the Star Telegram

http://www.star-telegram.com/2012/01/17/3666170/warm-your-family-from-the-inside.html#tvg?storylink=addthis

Heres a link to an article with some of my recipeshttp://www.star-telegram.com/2012/01/17/3666170/warm-your-family-from-the-inside.html#tvg

Buffalo Chicken Soup

12 oz. Bottle of Franks buffalo wing sauce

1 1lb. bag breaded  popcorn chicken                                                                                                                                                                                                                                                    2 celery stalks diced  

1 tablespoon butter

1 tablespoon flour

1 half pint heavy cream

1 cup milk

32 oz. chicken stock

1 tablespoon honey

2 tablespoons Thai sweet chili sauce (optional)

Salt and pepper to taste

Garnish

Blue Cheese

Celery

In 8 quart pot over medium heat add butter. Allow butter to melt and add celery

And cook for 3 minutes. Add flour cook for 2 to 3 minutes or until it smells a little nutty and no longer like raw flour. Slowly add chicken broth while constantly whisking. Add cream and milk and whisk all together then add Frank’s buffalo sauce.  Add honey and Thai sweet chili sauce mix well taste and season with salt and pepper to taste. Add warm cooked chicken and serve.

Garnish with celery and Crumbled Blue cheese

Serves 6 - 8