Ingredients:

• 2 Cups Whipping Cream
• 1/4 Cup heavy Cream
• 1/2 Cup whole milk
• 1.5 3.5oz Packages French Vanilla Instant Pudding mix
• 1 Can Sweetened and Condensed Milk
• 1 tsp vanilla extract
• 1 Package frozen blueberries
• 1 Package frozen blackberries
• 1 Package frozen red raspberries
• 1 Package frozen black raspberries
• 1 large angel food or pound cake torn or cut into 1 inch pieces
• 4 tbls sugar
• Optional: Liqueur, dark rum, bourbon, port, or sweet sherry
• Optional: finely diced almonds

Instructions

Step 1: Make whip cream

1. Add sugar and vanilla extract to a mixing bowl
2. Add 2 Cups of Whip Cream
3. Optional: add 1 tbls of liqueur, liquor, port, or wine being used on the cake layer
4. Whip on high with an electric mixer until peaks are just being formed when the mixer is removed, be careful not to over whip.

Step 2: Make the sauce

1. Add milk, heavy cream, condensed milk, 1/2 of the whipped cream (reserve other half for the final step), and instant pudding mix to a bowl
2. stir until mixed well

Step 3: Build the dessert In a large bowl, clear glass or plastic will give a beautiful result, make layers in the following manner:Layer 1: pieces of angel food cakeLayer 2: a mix of the frozen berriesLayer 3: half of the sauce, spread with a spatula for a nice coatingLayer 4: pieces of angel food cakeLayer 3: a mix of frozen berriesLayer 5: the rest of the sauce, spread with a spatulaLayer 6: The remaining whip cream reserved in step 2, spread to form a even coatOptional Step:  When adding each layer of cake sprinkle with your favorite liqueur, I suggest Orange (Grand Marnier is excellent), dark rum, high quality bourbon, port, or sweet sherry.  A non-alcoholic alternative for this step is to make a syrup of cooked and pureed berries (Strawberry is excellent for this) and sugar.Optional Step: When adding the berries sprinkle with finely diced almonds.Step 4: garnishGarnish the top with some of the remaining berries or sliced almonds if using nuts.Step 5: Rest

1. Cover with plastic wrap and let rest in a refrigerator for at least 2-3 hours.
2. Remove from refrigerator and let rest at room temperature approximately half an hour before serving

(Photo credit: laura-s at http://www.everystockphoto.com/)

Ingredients

• 16oz of elbow macaroni, cooked just past Al Dente in well salted water and cool
• 8 Eggs, hard boil and cool
• 30oz of Olive Oil Mayonnaise
• 1/2 cup Miracle Whip
• 3 Tbls Dijon Mustard
• 1/8 cup Heavy Whipping Cream
• The juice of 1/2 a lemon, fresh squeezed
• 2 Small Red Fresno Peppers, seeded and finally diced
• 1 Small Vidalia Onion (any sweet onion can be substituted), finely diced
• 2 Large Stalks Celery, finely diced
• 1 tbls sugar
• 1 pinch garlic powder
• Salt and White Pepper to Taste
• Hungarian Sweet Paprika
• 3 tbls fresh tarragon, minced

Instructions:

1. Mix the Olive Oil Mayonnaise, Miracle Whip, Dijon Mustard, Heavy Whipping Cream and Lemon Juice and whip with a standing or hand-held mixer on high for 5 minutes until it becomes creamy and shiny on the surface.
2. Whisk in the sugar, garlic powder, and tarragon
3. Whisk in salt and white pepper to taste
4. Slice 3 of the hard boiled eggs and reserve
5. Dice the remaining 5 eggs into medium sized pieces
6. Stir together the Elbow Macaroni, diced eggs, diced Freseno Peppers, diced Vidalia Onion, and celery
7. Stir in the sauce until the Macaroni and vegetables are well coated
8. Place in a serving dish and sprinkle with Sweet Paprika
9. Top with the reserved sliced eggs and complete with another sprinkle of Sweet Paprika
10. Let set 2-4 hours, covered in a refrigerator before serving

If all the sauce is added too early then the dish will dry out and lose its creamy texture. So, if making the day before, add just enough of the sauce to coat the macaroni and vegetables (about 1/4 of the total) and reserve the rest. Cover and refrigerate. Mixing the rest of the sauce, add the sliced eggs, and Paprika 2-4 hours before serving.

Ingredients:

• 4 ears of corn
• 1/2 onion, diced
• 3 cloves of garlic
• 1 small red pepper
• 1 medium Anaheim pepper
• 1/8 cup cream
• 1 tbls butter
• 2 tsp Chipotle powder
• 1 tsp Cayenne pepper powder
• 1 tbls olive oil
• Salt and Pepper to taste

Steps:

1.  roast the red and Anaheim pepper, seed, remove roasted skins, and dice
2. remove kernels and milk from the ears of corn
3. Heat olive oil over medium heat until hot
4. Saute diced onions until translucent
5. Either finely mince or press garlic and add to pan
6. Cook until you can just start to smell the garlic, about 30 seconds. Do not let garlic burn
7. Add corn and corn milk and stir well
8. Add Chipotle and Cayenne pepper powder
9. Cook on medium heat for 10 minutes, stirring often
10. Add diced roasted red and Anaheim peppers
11. Stir in butter and stir until melted
12. Add cream, stir well and let cook on medium until cream reduced and mixture is thick (about 10 minutes)
13. Salt and pepper to taste

Serve immediately

To use this same recipe to make Shepherd’s Pie just replace the ground beef with Lamb.

Ingredients

• lbs of ground Sirloin or <10% fat ground beef
• 1 medium onion, diced
• 2 medium carrots, diced
• 1 cup of frozen peas
• 4 cloves of garlic, finely diced
• 2 cups of cabbage, diced
• 3 large russet potatoes (approximately 2.5 lbs) , peeled and cubed
• 4 tbl butter
• 4 tbl flour
• 2 cups of low sodium beef broth or stalk
• 1/4-1/2 cups of low sodium chicken broth or stalk
• 1 tbl sour cream
• 1 tsp ground mustard
• 1 tbl ground Ancho Chili powder
• 3 tsp Cayenne pepper
• salt
• black pepper
• Smoked Paprika (sweet or hot would also work)
• 2 tbls Olive Oil

Instructions

STEP 1: Make the potato topping

1. peal and cube the potatoes

2. Boil in salted water for 15 -18 minutes until soft

3. Add 1 tbl butter

4. ¼ cup chicken stalk

5. 1 tbl sour cream

6. Mash with a potato masher adding chicken extra chicken stalk as needed to reach the desired consistency

7. Salt to taste

STEP 2: Make the Meat and Vegetable filling (while potatoes are boiling)

1. brown the ground beef in 2 tbl Olive Oil until it just starts to brown

2. Add the onions, carrots, garlic, and 2 tsp Cayenne pepper and cook for 4 minutes

3. Add Cabbage and continue cooking until carrots are just starting to soften (another 3 – 4 minutes)

STEP 3: Make the gravy (while the meat and vegetables and potatoes are cooking)

1. Melt 3 tbl of butter over medium heat

2. Whisk in the flour, Mustard Powder, Ancho Chili Powder, and 1 tsp of Cayenne Pepper

3. Cook, whisking frequently, until just starting to turn tan (2 -3 minutes)

4. Slowly whisk in the beef broth, bring to a boil over High heat, reduce heat and let simmer until Meat and Vegetables are done

STEP 4: Add the Gravy to the Filling

1. Mix the gravy into the Meat and Vegetable filling. Add Beef Broth, if needed, to adjust consistency

2. Salt and Pepper to taste and cook for 3-4 minutes over medium heat

STEP 5: Assemble the Cottage Pie

1. Spread the Meat, Vegetable, and Gravy Mixture in a buttered or greased casserole dish (or if your frying pan is oven safe, remove from heat and spread out evenly in the pan)

2. Spread the potato mixture over the filling evenly

3. Sprinkling liberally with paprika

STEP 6: Finish

1. Preheat the broiler on high

2. Place the assembled cottage pie approximately 6 inch under the broiler and broil until the top of the potatoes are crisp and browned (10-15 minutes)

3. Remove from oven and let rest for 5-10 minutes before serving

Ingredients:

• Whole chicken
• 1 stick of butter (do not substitute margarine), softened
• 2 tbls fresh rosemary, minced
• 4 stalks whole fresh rosemary
• 2 large cloves of garlic, crushed
• salt
• pepper
• Canola oil

Instructions:

1. Whip together the butter, minced rosemary, and garlic until well blended and soft

2. Butterfly the chicken by cutting out the breast bone laying it out flat

3. Brush the bottom of the butterflied chicken with Canola

4. Salt and pepper the bottom of the chicken liberally

5. Spread out the rosemary stalks on a roasting pan and place the chicken, bottom down on top of them

6. Carefully pull up the edges of the skin on the breasts and legs and shove the butter mixture evenly under the skin.

7. Brush the top side of the chicken with Canola oil and salt and pepper

8. Place in a oven preheated to 450 degrees until the thickest part of the breast reaches between 168 and 172 degrees (45-60 minutes)

9. Remove from the oven, tent with foil and let stand for 5-10 minutes

10. cut into quarters and serve

The basic structure:

1.    Diced Fresh Tomatoes, well drained
2.    Diced Chili Peppers
3.    Diced Fresh Herbs
4.    Diced Vegetables and/or fruits (drained if watery)
5.    Citrus Juice
6.    Salt and spices

The Rules
1.    All watery items should be seeded and well drained (e.g. Tomatoes)
2.    All items should be fresh and not canned or drained
3.    Citrus Juice should be fresh squeezed
4.    All items should be mixed and left to sit for 1+ hours for the best flavor
5.    For best results at least 1 item from each of the categories should be used
6.    Simple is often better than complex.  Meaning that it is better to stick to 1 or 2 vegetables and fruits, 1 type of citrus and simple small amounts of spices.

Basic Traditional Salsa Fresco

Ingredients:

•   tomatoes
• 1 medium Spanish onion
• 2 Jalapeno Peppers
• 4 Tbls Fresh Cilantro, finely diced
• Juice of 1 lime
• Salt and Pepper to Taste

Instructions:

1. Deseed and dice tomatoes into a small dice.
2. Place Tomatoes in a colander over a bowl and let drain with a pinch of salt mixed in for 30-60 minutes
3. Deseed and finely dice Jalapenos
4. Finely dice onion
5. Add tomato, Jalapeno, Onion, and Cilantro to a bowl
6. Add the lime juice
7. Add the salt and pepper
8. Stir until well mixed
9. Let sit for at least 1 hour at room temperature

This will keep tightly covered and refrigerated for about a week.

You can use this recipe as a basis and then expand on it to your individual taste.  For a delicious fruit salsa try replacing the tomato with a mix of mango and pear.  For a spicier salsa add more Jalapeno or substitute any other type of pepper (a finely cut Habanero adds a wonderful flavor for those who love their food extra hot), or for a milder salsa use less Jalapeno or substitute a milder pepper.  For another incredible flavor use the basic recipe and add well drained black beans and fresh corn.  You can also play with the herbs and spices.  Any combinations you can imagine that go with the core ingredients.  Substitute Basil for the cilantro and lemon juice for the lime juice and you get a salsa that is wonderful served with pasta.  Use you imagination and create the flavor you need to match the meal you are creating.  Keep the basic rules in mind and you will rarely fail.

Ingredients:

• 8oz of Cube Steak cut into two pieces (4 oz per serving)
• cup + 4 Tlbs flour
• 1 egg
• 1 ½ cups + 1 Tbls milk
• 1 tsp + pinch Cayenne Pepper
• Salt
• Pepper
• Enough Canola or Vegetable oil to cover the bottom of your pan ¼ inch thick

Instructions:

1. Preheat Oven to Warm or 200 degrees Fahrenheit
2. Salt and Pepper the Steaks liberally on each side
3. Sprinkle a pinch of Cayenne pepper over steaks
4. Dredge steaks in flour, shaking off excess
5. Whisk egg and 1 Tbls of milk together until well blended and almost frothy
6. Dredge steaks in egg & milk mixture
7. Dredge steaks a second time in flour
8. Heat Oil in a pan large enough to hold all steaks over medium high until a drop of water immediately dissolves (approximately 350 degrees)
9. Add steaks to pan and cook until the bottom side is golden brown (3-4 minutes)
10. Flip steaks and cook until other side is golden brown (3 minutes)
11. Remove steaks and let drain on a thick stack of paper towels.  Once drain moved to oven to keep warm
12. Pour out all but about 1/8 cup of the oil from the pan
13. Add 4 Tbls of flour and whisk until well blended.
14. Cook for 3 minutes over medium high heat, whisking often.
15. Add milk about ¼ a cup at a time whisking constantly
16. After all milk is added add 1 tsp of Cayenne Pepper and whisk until it begins to boil over high heat
17. Low heat to medium/medium low and continue to whisk very often or constantly for 8-10 minutes.  If it’s too thick add more milk 1 tsp at a time.  If too thin add 1 tsp of flour and increase cooking time by 5 minutes to cook the flour.  Gravy should be thick enough to coat the back of a spoon.
18. Salt and pepper gravy to taste.
19. Place friend steaks on plates and liberally coat with gravy.  Use leftover gravy mashed potatoes or save it to pour over biscuits for breakfast the next morning.

Serve immediately

I. Basic Balsamic Dressing

This is a basic balsamic dressing.  Any quantity can be made as long as equal parts vinegar and olive oil are used.

Ingredients:

• 1 oz Extra Virgin Olive Oil
• 1 oz Balsamic Vinegar

Instructions:

1. Add the Olive Oil to a bowl
2. Whisk as you slowly drizzle in the Balsamic Vinegar.  Continue whisking until all vinegar is added and dressing is well mixed.
3. Serve immediately, or if holding for a later serving whisk again right before serving.

II. Raspberry Balsamic Dressing

This is a variation on the basic balsamic dressing that adds a fresh fruit or berry flavor.  Any berry or fruit can be used as long as it can be finely crushed to a pulp.  The most well known version of this is a raspberry balsamic dressing.

Ingredients:

• 1 oz Extra Virgin Olive Oil
• 1 oz Balsamic Vinegar
• 8 fresh raspberries
• 1 pinch of salt

Instructions:

1. Crush berries in a bowl until a fine pulp
2. Add Olive Oil
3. Add salt
4. Whisk as you slowly drizzle in the Balsamic Vinegar.  Continue whisking until all vinegar is added and dressing is well mixed.
5. Serve immediately, or if holding for a later serving whisk again right before serving.

III. Balsamic and Fig Reduction Dressing   

This version requires reducing the balsamic vinegar before adding it to the oil.  You can infuse the vinegar flavor with just about anything you desire during the reduction.  My favorite flavor for this recipe is dried figs.

Ingredients:

• 3 oz Balsamic Vinegar
• 4 dried figs, finely diced
• 1 oz Extra Virgin Olive Oil

Instructions:

1. Add balsamic vinegar and diced figs to a small sauce pan over medium-high heat
2. Stir occasionally until mixture is reduced by 1/3 (approximately 10 minutes)
3. Add Olive Oil to a bowl
4. Whisk as you slowly drizzle in the Balsamic Vinegar and fig reduction.  Continue whisking until all vinegar is added and dressing is well mixed.
5. Serve immediately, or if holding for a later serving whisk again right before serving.

IV. Rosemary Infused Balsamic Vinegar Dressing

A herb flavor can be achieved by using an infused Olive Oil.  You can either purchase an infused bottle of Olive Oil or infuse it yourself by adding the herbs to olive oil in an air tight jar and letting it sit for a few weeks.

Ingredients:

• 1 oz Rosemary infused Extra Virgin Olive Oil
• 1 oz Balsamic Vinegar

Instructions:

1. Add the Olive Oil to a bowl
2.  Whisk as you slowly drizzle in the Balsamic Vinegar.  Continue whisking until all vinegar is added and dressing is well mixed.
3. Serve immediately, or if holding for a later serving whisk again right before serving.

V. Balsamic Blue Cheese Dressing

As a bonus here is a simple recipe for a simple balsamic blue cheese dressing that is one of my favorites.

Ingredients:

• 1 oz Balsamic Vinegar
• 1 oz Extra Virgin Olive Oil
• 2 oz finely crumbled blue cheese
• 1 pinch of salt

Instructions:

1. Add the Olive Oil to a bowl
2. Whisk as you slowly drizzle in the Balsamic Vinegar.  Continue whisking until all vinegar is added and dressing is well mixed.
3. Add crumbled blue cheese and salt and whisky until well blended
4. Serve immediately, or if holding for a later serving whisk again right before serving.

These should give you some ideas of the wide range of flavors available from this simple dressing.  So use these techniques and experiment to create your own.  If you find one you love, I would love to hear it so please add it to the comments or send it to me and I will feature it (with credit to you of course) on this page.

Ingredients

• 1 16oz can of Chick Peas including 1/4 of the juice
• 2 tsps Tahini
• 2 cloves of garlic
• 2 tbls fresh lime juice (or lemon fresh juice)
• 1.5 tsps salt
• 1 tsp fresh ground black pepper
• Paprika

Instructions

1. Add all ingredients, except Paprika, to a bowl or blender
2. blend well on high until blended to a paste (stopping to scrape down ingredients as needed) or crush to a paste with a fork, mortar, or potatoe masher
3. Sprinkle with Paprika and serve

 Ingredients

• 1 Papaya
• 1 Ripe Asian Pear
• 1 Jalapeno Pepper
• ½ Red Pepper
• ½ a medium Red Onion
• Juice of 1 lemon
• 2 tsp honey
• Salt
• Pepper 

Instructions

1. Dice the Papaya, Asian Pear, Red Pepper, and Red Onion to a small equal size dice.
2. Finely dice the Jalapeno or Habanero
3. Mix the Papaya, Pear, Red Pepper, Red Onion, and Jalapeno
4. Whisk together the juice of the lemon and the honey
5. Stir in the lemon/honey mixture to the diced fruits and vegetables
6. Salt and Pepper to taste
7. Let sit for at least 1 hour covered in a refrigerator