Cooking With Shaz1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tbsp. coarsely ground pepper
1 tbsp. Creole mustard
1 tsp. salt
1 tsp. sugar
2 garlic cloves, minced
2 tsp. prepared horseradish
(if you prefer a thicker sauce, omit the water)
Whisk together all ingredients until blended. Store in the refrigerator up to 1 week
1 tbsp. olive oil
1 medium onion, cut iont 1/4 inch thick slices
1/2 cup chopped green or red sweet pepper
3/4 cup regular or honey barbecue sauce
4 cups shredded roasted or rotisserie chicken
6 whole grain buns, split and toasted, if desired
1. In a large skillet, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add barbecue sauce and chicken; toss gently to coat. Heat through.
2. To serve, spoon chicken mixture onto buns
Serves 6
1/2 c. molasses
1.2 c. balsamic vinegar
1 rack pork spareribs (about 3 lbs.)
1. Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bad. Add ribs; turn to coat. Refrigerate at least 4 hours.
2. Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack.
3. Place ribs on rack. Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened.
4. Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to seperate individual ribs; drizzle with remaining molasses mixture
Serves 4
Hot Dog Chili Sauce:
1 can (15 oz.) red kidney beans, drained, rinsed and coarsely mashed
1 can (8 oz.) no-salt-added tomato sauce
2 tsp sugar
1 tsp chipotle chili powder or regular chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
8 fat-free hot dogs
8 hot dog rolls
1/2 cup reduced-fat 4-cheese Mexican-blend shredded cheese
1 small onion, peeled and finely chopped
1. In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
2. Spray a stovetop grill pan or skillet with nonstick cooking spary and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
3. To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tbsp of the cheese and some of the chopped onion.
Makes 8 chili dogs
3-4 medium tomatoes
salt
1/2 lb. bacon
1 c. mayonnaise
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
Fresh Basil Leaves
Pie Crust – cook 3/4 of the way
Peel, thinly slice and seed tomatoes; place in a single layer on colander and salt. Drain for an hour. Dry on paper towels.
Fry up 1/2 lb. bacon until crispy. Place on paper towels to remove excess bacon grease.
Layer tomatoes, bacon and basil leaves in pre-cooked piecrust. Mix: mayonnaise, mozzarella, cheddar and pour over the tomatoes and bacon.
Bake at 350° – 375°F for 1 hr.
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Parsley, chopped
2 tbsp. Unsalted Butter
1 1/2 c. Japanese Bread Crumbs
1 1/4 lb Fresh Lump Crab meat
1 tsp Salt
1 tsp Old Bay seasoning
1/2 tsp White Pepper
1/8 tsp Cayenne Pepper
1/2 oz. Lemon Juice
1/4 c. Dijon Mustard
1/4 c. Mayonnaise
Gently break up crab meat into a mixing bowl. Add all other ingredients except olive oil, butter and 3/4 cup of bread crumbs to the bowl. Gently mix all ingredients by hand. Do not over mix. The mixture will be lumpy.
On a flat plate add remaining bread crumbs. With your hands, shape the crab mixture into 12 equal puck-shaped cakes. Dip both sides of each crab cake into the bread crumbs to coat it well. Place the crab cakes on a tray, cover with plastic wrap and refrigerate for 1 to 3 hours.
In a large skillet, heat the butter and extra virgin olive oil over medium heat. Place crab cakes in the skillet and cook until golden brown, about 4 minutes per side. Serve Immediately.
1 (8-ounce) package Cream Cheese, softened
8 ounces sour cream (1 cup)
1 (1-ounce) packet ranch salad dressing mix
1 (10-ounce) can milder diced tomatoes and green chiles, well-drained
2 tbsp. cilantro (about 6 sprigs)
1 tbsp. of lime juice
1. Process all ingredients in food processor 30 seconds or until smooth and well blended.
2. Serve with fresh vegetables such as broccoli, cauliflower or baby carrots. Or serve with tortilla chips.
Makes about 2 1/2 cups
1 1/2 cups sliced onions (about 3 medium)
8 oz. button or crimini mushrooms, sliced (3 cups)
1 tbsp. olive oil
2 tbsp snipped fresh parsley
2 1/2 lb. 85% lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1 1/2 tsp. salt
1 tsp. ground black pepper
16 slices apple wood smoked bacon (optional)
8 slices Swiss, provolone, and/or Colby and Monterrey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted
Tomato slices (optional)
1. In very large skillet cook onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.
2. In very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3 1/2-inch-diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.
3. For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160°F). (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.)
Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.
4. Transfer burgers to serving platter. Serve on buns with tomato slices.
Serves 8
1 lb ground sirloin
1/4 lb ground chuck
1 1/2 tsp Worcestershire sauce
1/4 tsp each salt and pepper
nonstick cooking spray
Accompaniments: mini sized hamburger buns or dinner rolls, lettuce, tomato and red onion slices
1. Heat outdoor grill or grill pan.
2. Gently mix ground meats and Worcestershire sauce in medium bowl with a fork until blended. Shape meat into eight patties about 1 in. thick.
Sprinkle both sides of patties with salt and pepper.
3. Coat burgers with nonstick spray. Grill, turning once, 8 to 10 minutes until instant-eady thermometer inserted from side to middle registers 160°F.
Serve on mini sized buns with lettuce, sliced tomato and red onion.
Serves 4
Thai Chicken Pizza –
California Pizza Kitchen Copycat
2 Servings
pizza crust
PEANUT SAUCE CPK
1 boneless chicken breast, half, skinless, cut into bite-sized chunks
1 1/2 teaspoons olive oil
1 1/4 cups mozzarella cheese, grated
1 to 2 green onion tops, julienned
1/2 cup bean sprouts
1/2 carrot, julienned or grated (1/4 cup)
2 teaspoons fresh cilantro, minced
1 tablespoon peanuts, chopped fine
Place chicken in zip-top bag, add 1/3 of the peanut sauce, seal and refrigerate for 2 hours. Heat 1 tsp. oil in a small pan over medium-high heat. Cook the marinated chicken for 3-4 minutes.
Prepare pizza crust, or use ready made bread shell. Top crust with remaining pizza sauce. Sprinkle 1 cup of mozzarella cheese over sauce. Sprinkle julienned green onion tops over cheese, followed by the chicken, bean sprouts and carrots. Top with remaining cheese, cilantro and nuts.
Bake for 10-12 minutes or until crust turns light brown.
Cut into 8 slices.