Archive for January, 2011

That Dr. Suess…inspired thought put to rhyme….

Go ahead…start steering…


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  • One pork tenderloin – remove silver skin, rinse, pat dry with paper towels
  • Ground cumin
  • garlic powder
  • ground curry
  • ground oregano
  • dried rosemary
  • Salt & pepper

All right – heat your oven to 345 degrees. On a big cutting board liberally sprinkle about a tablespoon of garlic powder, 1/4 teaspoon of curry and 1/2 tablespoon of everything else and mix it all up to make a rub — then roll your tenderloin in the savory goodness!

In a large skillet – put about 3 tablespoons of good olive oil and get the skillet very hot. Once it’s sizzling, you’re going to sear your tenderloin on all sides. Use tongs to move it around- not a fork – you don’t want to pierce the meat. You’ll even want to hold it upright and make sure you sear the ends of it! Once it’s nice an golden on all sides put on a cooking sheet or shallow roasting pan and put in the oven to roast for 40 minutes.  NO LONGER! Take out and let your roast rest at 10  minutes before slicing into medallions.

Into your searing skillet, add 2 tablespoons butter, 1/4 cup of white wine and splash of lemon juice to the drippings and simmer until you get all that good stuff off the bottom of the pan and then set aside.  Great to garnish your tenderloin!

We like to serve over a bed of pasta or with jasmine rice!

Great for family dinner or dinner party!

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  • 1 can claw crabmeat
  • 1 sleeve saltine crackers (crushed)
  • 1 egg
  • 3 tablespoons Italian bread crumbs
  • 1 package Old Bay crabcake seasoning
  • 1 small onion diced
  • 1 small green diced diced
  • 1 small red pepper diced
  • 1 teaspoon lemon juice
  • 1 ½ tablespoons real mayonnaise
  • Dash of hot sauce
  • Dash of Worcestershire
  • Flour
  • Butter
  • Olive Oil

In a large bowl, mix first 12 ingredients thoroughly.  Crab should hold together – if it seems too dry, add a little more mayo, too wet – a little more breadcrumb.  Form small patties and lightly dust each with flour on both sides.

Heat skillet to med-high heat.  Add 2 tablespoons butter & a little olive oil to coat the bottom of skillet then gently fry crabcakes until golden brown on both sides.  Serve with lemon wedges and cocktail or tartar sauce!

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One of my favorites…and a great affirmation for believing what’s possible

Gotta love Hepburn! 😉



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  • 1 small onion, diced & sautéed until just tender
  • 3 large tomatoes (or 6-8 plum tomatoes)diced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 small can (4.5 oz) chopped green chilies
  • 5-6 sprigs fresh cilantro – chopped
  • Dash of cayenne pepper (how many dashes depends on how hot you like it!)
  • Lots of salt & pepper to taste

Mix it all together and eat it up!  Great with chips, on top of a salad, even topping grilled chicken!

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Chop everything ahead and then start cooking:

Cube 2 potatoes, 2 carrots, 2 small onions, 3 stalks of celery, chop about ½ cup kale into shreds (you can freezer bag the rest for another day or make a side of kale – see sides).  Cut two or three links of Italian sausage into 1” cubes.

In a big pot add a good splash of olive oil and bring to medium heat.  Add sausage and start to brown.  After about 7-10 minutes, add in a tablespoon of butter and all your vegetables and toss for about 10 minutes, scraping the bottom of the pot as you go.  Add ¼ cup white wine, ¼ cup lemon juice and stir until you get some of that great brown stuff off the bottom!  Then add two boxes chicken stock, large can of diced tomatoes, 2 cans of black eyed peas (drained), 1 can of Great Northern beans, 2 teaspoons garlic powder, salt & pepper, 3 shots of hot sauce – let simmer until potatoes are fork tender.

Serve topped with a sprinkling of shaved Parmesan and a chunk of  crusty French bread!

HINT: Try this with different beans to see which you like best!  White northern beans are a terrific addition, garbonzo beans add a nice texture as well or even pinto.  And don’t be a nay-sayer about black-eyed peas!  Try them!

HINT: Got any leftover chicken or pork that’s not enough to do anything with but hate to throw it out?  Toss that in here too.

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Just Try…


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