JUST RECIPES AND MORE

Keoke Coffee

2010-11-30T20:41:00.001-07:00

Time: 5 minutes. This cozy coffee drink makes a nice substitute for dessert after a big meal.

Yield: Serves 2

Ingredients

4 tablespoons each brandy, Kahlúa, and crème de cacao
3 cups freshly brewed hot coffee
4 tablespoons whipped cream (optional)

Preparation

Divide brandy, Kahlúa, and crème de cacao between two mugs. Add half of coffee to each. Top with whipped cream if you like.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories: 245 (0.0% from fat)

Protein: 0.4g

Fat: 0.0g (sat 0.0)

Carbohydrate: 19g

Fiber: 0.0g

Sodium: 7.1mg

Cholesterol: 0.0mg

Lime Chicken

2010-03-19T17:22:00.008-06:00

Get the fresh taste of summer seasonings with minimal prep time required.

Prep Time:20 min

Start to Finish:2 hr 20 min

makes:4 servings

1/2	cup lime juice
1/4	cup chopped cilantro
1/8	teaspoon salt
1/8	teaspoon freshly ground black pepper
2	boneless skinless chicken breasts (about 12 oz)
1	teaspoon olive oil

1.	In resealable food-storage plastic bag, mix lime juice, cilantro, salt and black pepper. Rub chicken with oil; place in same bag, turning to coat chicken in lime mixture. Refrigerate 2 hours.
2.	Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 6 inches from medium-high heat about 10 minutes per side or until a meat thermometer inserted in thickest portion reads 170°F and juices run clear.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 50mg; Sodium 125mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 18g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 0%; Iron 4% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

Cinnamon-Crusted Apple Walnut Raisin Pie

2010-01-19T20:21:00.005-07:00

Active Time: 30 minutes
Total Time: 1 hour 30 minutes

INGREDIENTS

Dough

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tsp each ground cinnamon and salt
2 sticks (1 cup) cold unsalted butter
4 Tbsp cold water

Filling

4 Granny Smith apples (2 lb)
3 Jonagold apples (11/2 lb)
2/3 cup sugar
2 1/2 Tbsp cornstarch
3/4 cup chopped walnuts
1/2 cup golden raisins
Egg wash (optional)
1 large egg
2 Tbsp heavy cream or milk
Decorative coarse sugar (optional)
Whipped heavy cream

PREPARATION

1. Dough: Pulse flour, sugar, cinnamon and salt in food processor to mix. Cut butter into 1/2-in. pieces, add to flour and pulse until mixture is crumbly. Add water; pulse just until dough begins to separate from sides of bowl. Gather and divide dough into two balls, one slightly larger than the other. Flatten into disks, wrap and refrigerate 30 minutes.

2. Place oven rack in lowest position. Place a square of foil on rack to catch any drips. Heat oven to 375ºF. You'll need a 9-in. pie plate.

3. Roll smaller disk of dough on lightly floured piece of wax paper to about a 12-in. round. Invert wax paper and dough into pie plate and peel off wax paper.

4. Roll out larger piece of dough on lightly floured wax paper to about a 13-in. round. With a small cookie cutter, cut out three vents near center of pastry round; set aside.

5. Filling: Peel, halve and core apples. Cut into 1/4-in. slices, then halve crosswise. Toss apples with filling ingredients; mound in pie shell. Invert wax paper with pastry round over filling, centering the vents. Remove wax paper. Trim any overhanging pastry and pinch together edges, fluting if desired. Brush with egg wash and sprinkle with sugar, if using.

6. Bake 20 minutes. Reduce heat to 350ºF. Bake 50 minutes or until apples in center feel tender. Cool on wire rack at least 1 hour before serving. Serve with whipped cream, if desired.

Garden Grilled Cheese Sandwich

2009-02-25T19:09:00.007-07:00

8 slices White Bread
2 tablespoons Dijon-style prepared mustard
1 tablespoon reduced-fat mayonnaise
½ cup canned artichoke hearts, drained and finely chopped
¼ cup drained roasted red peppers, finely chopped
1 garlic clove, minced
2 cups shredded Colby-Jack cheese

Combine mustard and mayonnaise and spread lightly on one side of each bread slice.

In a small bowl combine remaining ingredients. Spread evenly over the mayonnaise side on four slices of bread and top with remaining four slices, mayonnaise-side down.

Spray a griddle or Panini maker with nonstick spray coating. Heat over medium high heat and toast sandwiches on both sides until lightly brown and cheese is melted.

Tip: check the salad bar at your local grocery store. Many times, you can purchase just the right amount of vegetables such as artichoke hearts and roasted red peppers, then you won't have a partial can or jar of vegetables remaining.

CORN BREAD

2009-01-27T17:04:00.008-07:00

CORN BREAD

2 eggs

1½ cup flour

3 tsp. baking powder

1/8 tsp. salt

1½ cup corn meal

1 cup milk.

Combine the eggs, flour, baking powder, salt, corn meal and milk. Let sit for five minutes and bake at 400 ºF for 30 minutes.

Strawberry Smoothie

2009-01-25T17:57:00.012-07:00

Strawberry Smoothie
(serves 4)

Ingredients

2 cups frozen strawberries

1 cup milk

2/3 cup strawberry yogurt

2 Sachets Gourmet Coffee

Directions

Place all ingredients in a blender. Cover and blend until smooth!

Chicken Ala King Recipe

2008-07-19T20:26:00.016-06:00

1/2 cup chopped sweet green peppers
1 tablespoon cornstarch
1 cup reduced-fat chicken broth
1 cup skim milk or ½ cup cream
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
¼ cup cooking sherry

1 cup diced cooked chicken breast
1/4 cup chopped pimentos
4 slices whole wheat bread, toasted
1 tablespoon snipped fresh parsley

Coat a nonstick 12-inch skillet with nonstick spray and warm over medium heat. Add the mushrooms and peppers, and saute until they are softened. Add 1 or 2 tablespoons of broth if the vegetables begin to stick. Combine the cornstarch with 1/4 cup of the broth and set aside. Add the remaining broth, milk, pepper, poultry seasoning, Worcestershire sauce, chicken and pimientos to the skillet. Bring to a boil over medium heat, stirring occasionally. Add the broth mixture and continue cooking until the sauce has thickened. Spoon over the toast and top with the parsley.

Makes 4 servings.

Variations: Serve over hot rice or fettuccini or toast.

Washington News

2008-07-12T21:17:00.007-06:00

Florida tomato growers are lining up congressional support to seek restitution for millions of dollars in losses linked to the nation's salmonella outbreak. "We believe it is maybe $100 million or more in Florida," said J. Luis Rodriguez, trade adviser for Florida Farmers Inc. Florida growers, many with multistate operations, plan to work with members of Congress such as Rep. Allen Boyd, D-Panama City, to seek an appropriation. Rodriguez expects it will take about six weeks to document and tally the losses, according to Palm Beach Post.

This Blog is Brought to You
By GBG

Food Safety Tip of the Day

2008-07-06T20:39:00.005-06:00

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.
Brought to You
By GBG

Couscous-Vegetable Salad

2008-07-06T19:12:00.008-06:00

Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Makes:6 servings

1 cup uncooked couscous

1 tablespoon olive or vegetable oil

1 medium zucchini, cut into 1/4-inch slices (2 cups)

medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)

1 large red bell pepper, cut into 1-inch pieces

1/2 medium red onion, cut into 8 wedges

2 tablespoons balsamic or cider vinegar

Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.

Toss couscous, vegetable mixture, pesto and vinegar in large bowl.

Pepper Rub Steak and Onions

2008-07-02T14:31:00.015-06:00

Pepper Rub
2 tablespoons cracked peppercorns 1 1/2 teaspoons dried thyme leaves 1 teaspoon ground cumin 1 teaspoon garlic salt
Steak and Onions
1 tablespoon olive or vegetable oil
6 beef t-bone or rib eye steaks, 3/4 to 1 inch thick (about 3 pounds)
3 medium onions, cut into 1/2-inch slices
2 tablespoons honey

1. Heat coals or gas grill for direct heat. Mix all Pepper Rub ingredients. Lightly brush half of the oil on both sides of beef. Press rub mixture onto both sides of beef. Let stand 15 minutes.
2. Lightly brush remaining oil on onion slices. Cover and grill beef and onions 4 to 5 inches from medium-high heat 10 to 12 minutes, turning once, until beef is medium doneness.
3. Brush honey on onions. Serve onions with beef.
4. Add a subtle splash of color and flavor by sprinkling a bit of dried thyme on the onions while they're grilling.
Bonapparte!

Grilled Honey-Mustard Pork Chops

2008-07-02T13:42:00.012-06:00

Pork Chops on the Grill

1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1 teaspoon cider vinegar
1/2 teaspoon white wine vinegar
1 dash of onion powder
4 pork butterfly loin chops, 1/2 inch thick (1 pound)

1. Heat coals or gas grill for direct heat. Mix all ingredients except pork in small bowl.
2. Cover and grill pork 4 to 5 inches from medium heat 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard any remaining honey mixture.
Success
The sweet honey glaze on these chops browns easily, so watch the chops carefully, and make sure the coals aren’t too hot.
Success
Grill the pork chops just until they are slightly pink in the center. Do not overcook the pork or it will become tough.

Bonappetit!

Honey-Apple Pork Chops

2008-06-25T14:53:00.011-06:00

Honey-Apple Pork Chops

Servings 4 4 boneless pork loin chop, about 1-inch thick 1 1/2 cups apple cider 1/4 cup lemon juice 1/4 cup soy sauce 2 tablespoons honey 1 clove garlic, minced 1/4 teaspoon pepper

Directions
1. Combine all ingredients, except pork chops; mix well. 2. Place chops in shallow dish; pour marinade over chops. 3. Cover and refrigerate overnight, turning meat occasionally. 4. Remove pork chops from marinade. Place on grill approximately six inches above medium-hot coals. Grill for 10 to 15 minutes, turning once and basting with marinade.

Bonappetit!

Orange Chicken Recipe

2008-06-18T19:46:00.018-06:00

Today I’m back with a Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Now I get a lot of questions from people wondering if they can use a wok instead. The answer is yes; a wok would work just about as good as a deep fryer and can be used without a problem. Just be sure to add enough oil. Great oil for frying this battered chicken would be peanut oil. Using peanut oil will give you the most flavorful chicken. If you’re looking for a simple Chinese dish for dinner this evening be sure to give this recipe for orange chicken a try.

Ingredients:

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

2008-06-13T18:17:00.009-06:00

All American Pot Roast

Serving 6

3 pounds boneless chuck roast

2 cups beef broth

1/2 cup wine vinegar

3 cloves crushed garlic

1 chopped onion

1/4 cup mustard

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

6 cubed new potatoes

1 pound sliced carrots

1 pound trimmed green beans

1 1/2 tablespoons flour

1/2 cup water

Directions

Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours. Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid; let stand 10 minutes before slicing. Cook vegetables separately just until tender. Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. Arrange beef and vegetables on platter. Spoon gravy over beef; Serve remaining gravy in sauce boat.

Stir Fry Curried Vegetables

2008-06-12T17:29:00.009-06:00

If you like stir fry Vegetables here is a great Recipe. I like to drink a cup of Or Gano Gold gourmet Latte coffee has I enjoy this stir fry!

Stir Fry Curried Vegetables

Number of Servings 4

3 tablespoons vegetable oil

1/2 cup carrots, sliced

1/2 cup broccoli floweret’s

1/2 cup snow peas

1/2 cup mushrooms

1/4 cup celery, thin bias cut

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 cup coconut milk

1 tablespoon your favorite A Taste of Thai Curry

Directions

1. Heat skillet or wok on high.

2. Add oil, garlic and ginger. Sauté until light brown.

3. Add all vegetables. Stir fry until tender.

4. Add Coconut Milk and Curry Paste. Toss until vegetables are coated well.

5. Serve immediately.

JUST RECIPES AND MORE

Keoke Coffee

Ingredients

Preparation

Nutritional Information

Lime Chicken

Cinnamon-Crusted Apple Walnut Raisin Pie

INGREDIENTS

PREPARATION

Garden Grilled Cheese Sandwich

CORN BREAD

Strawberry Smoothie

Chicken Ala King Recipe

1/2 cup chopped sweet green peppers1 tablespoon cornstarch1 cup reduced-fat chicken broth1 cup skim milk or ½ cup cream1/8 teaspoon black pepper1/4 teaspoon poultry seasoning¼ cup cooking sherry

1 cup diced cooked chicken breast1/4 cup chopped pimentos4 slices whole wheat bread, toasted1 tablespoon snipped fresh parsley

Washington News

Food Safety Tip of the Day

Couscous-Vegetable Salad

Pepper Rub Steak and Onions

Grilled Honey-Mustard Pork Chops

Honey-Apple Pork Chops

Orange Chicken Recipe

Stir Fry Curried Vegetables

1/2 cup chopped sweet green peppers
1 tablespoon cornstarch
1 cup reduced-fat chicken broth
1 cup skim milk or ½ cup cream
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
¼ cup cooking sherry

1 cup diced cooked chicken breast
1/4 cup chopped pimentos
4 slices whole wheat bread, toasted
1 tablespoon snipped fresh parsley