Marinated Cole Slaw

1Quart size jar

Cole slaw Mix

2 green onions, chopped

1/2 Red Bell Pepper, chopped

1 jalapeño, seeded and chopped

1 Gallic Clove, minced

1 cup water

1/2 cup apple cider vinegar

4 tablespoons sugar

1 teaspoon Salt

1/2 teaspoon Pepper

Get a clean 1 quart mason jar with a good seal. Fill the Jar up with water and pop it in Microwave for 3 minutes. It will be hot, remove and pour out water.  Chop green onions, red bell pepper, jalapeno, and garlic and place in the bottom of jar. Stuff all but 1 cup of cole slaw mix into jar. Push and stuff it down.

In a small sauce pan, add 1/2 cup water, apple cider, sugar, salt and pepper. Let it come to a boil and remove from heat. Add slowly to the jar with cole slaw. Take a spoon and push down and add the last 1 cup of cole slaw. Now add the last 1/2 cup regular water. Seal tightly***

Turn the jar upside down on your cabinet for 30 minutes and then revert up right for 30 minutes.  Wrap a rag around the jar and roll it back and forth and shake it to help mix all ingredients together. Do not open jar.   Jar should be sealed and place in refrigerator for 4 hours.

 This is better if it marinates in refrigerator for 48 hours.

Great Memories of doing this with my Grandmother. If you do this with a fresh whole head of cabbage, you will need to add one shredded carrot to the the shredded cabbage.

I love this in the summer, so good with hamburgers, hot dogs and Reuben sandwiches.

SEAFOOD SALAD

   It has been so hot in Austin, Texas that I don't even want to grill or turn on my stove. 100+ temperatures are making me want something lite and cool to eat. You have your regular Pasta Seafood Salad with tuna or crab or shrimp. But with some suggestions from some friends, we came up with this recipe. Last night we gave it a try, and it was lite and cool and refreshing and diet friendly.
  The seafood I used was our favorite! I believe you could use tuna instead of crab meat. Maybe even some smoked salmon. I may try that the next time! Yum!
  Pita Bread was our choosing with some romaine lettuce. But again, make it your own. Tri-Color Pasta or just on top of Boston Lettuce.
  

SEAFOOD SALAD

3 stalks celery, cut into small pieces
1/4 cup green onion, cut green stems off, cut white part into small pieces

1/4 cup Red Bell Pepper, cut into small pieces

1 garlic clove, peeled and chopped
1 pound crab-meat(can be imitation)
1 pound cocktail shrimp, cooked and thawed

6 Scallops, cut into 4s

1 cup of Calamari

1/2 cup plain yogurt

 1/2 tablespoons white sugar
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon fresh Mint, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
Greek pita bread 
Lettuce
Sm tomato, cut in half (garnish)

1 Zucchini, peeled and chopped (garnish)
Or with 1 1/2 (8 ounce) packages tri-color pasta shell

In a skillet add 1 tablespoon olive oil, celery, white part of green onion, red bell pepper and garlic clove. Stir until tender. After about 10 minutes, add your shrimp, scallops, and calamari and lower heat to simmer and cover with lid. Stir to make sure nothing sticks or add about 2 tablespoon of water. 

In a bowl add; yogurt, sugar, lemon juice, horseradish, mint, salt and pepper. Blend all together and refrigerate.
Remove the seafood off the stove and remove all liquid. Place in a bowl to start cooling and add the cooked crab-meat. 
(I take a larger bowl with ice in it and place the other bowl with seafood on top to help bring down the temperature.)

If you are fixing the pasta, follow the directions that is on the box.  Add it to the seafood bowl to start cooling.

If you are using this as a Pita Pocket, have your lettuce, tomato and zucchini or cucumbers ready to assemble.

After the temperature has dropped in the seafood, fold in the yogurt mixture. Be careful not to mix to much, you want as much seafood lumps as you can get.

Refrigerate for about 1 hour before serving!! 

Servings:  6

PAELLA TEXAS STYLE

Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.

Being from Texas we have lots of Barbecues and leftovers. So I thought!

 Why not do what the Spanish do with their Left-Overs

TEXAS BARBECUE PAELLA was born!!

Whatever left-overs you have from your last Barbecue;

Ribs, Turkey, Brisket, Sausage, Chicken or even Corn on Cob and Pinto Beans will work.

Remove all meat off the bone and cut into bite size pieces. 

Remove corn off the cob and rinse the beans off. It may sound weird but it's good rinse 1 cup of cole slaw off.

Next a Paella pan is very important to use, but a large flat iron skillet for frying catfish is just as good.

Ingredents;

1 Onion, chopped

1 Red Bell Pepper, chopped

1 Jalapeno, seeded, chopped

1 Garlic glove, chopped

3 tablespoon Oil

1 1/4 cup Long Grain Brown Rice

2 cup Beef Broth

1 tablespoon Smoke Paprika

1 teaspoon Liquid Smoke 

1/4 cup Ketchup

1 tablespoon prepared Mustard

1 teaspoon Vinegar

2 tablespoon Brown Sugar  

Pre- Heat your pan to medium high heat until you see a little smoke. Reduce heat to medium, add oil, onion, red pepper, jalapeno, and garlic. Stir for 5 minutes.  Add paprika, ketchup, mustard, vinegar, brown sugar and liquid smoke, stir until well mixed. Add Rice and broth, stir and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, stirring occasionally.  Add corn, beans, and cole slaw, cook for 5 minutes with cover. Add all your left-over Barbecue meat, on simmer and cover pan. Cook for 10 minutes until meat has reheated. 

* We had mustard greens that I rinsed off and added.

* Zucchini was added

Have fun with it and make it your own!

 THANKS, Lynn and Bill

Italian Chicken with Arugula & Cheese Ravioli

ITALIAN CHICKEN with Arugula & Cheese Ravioli

Thank you Central Market for making our life easier and tastier!

You do not have to go to Central Market to get this. They have them in the freezer section at any HEB's, if your from Texas.  There are many others but this is our favorite. 

  

Italian Chicken

This part is so easy to make, you can just serve this with other sides.

4 Chicken Breast, boneless & skinless, cut into chicken strips

1 8oz bottle Zesty Italian Dressing

1 cup Italian Bread Crumbs

2 one gallon Ziploc bags

4 tablespoons Olive Oil

2 tablespoons Butter

Place the chicken stripes into a gallon Ziploc bag and pour in the zesty Italian dressing.  Marinate in refrigerator for 1 hour.

After an hour remove chicken strips out of marinate and place into another clean bag and pour bread crumbs over them. Preheat a skillet with the olive oil and butter on medium heat. After butter melts add the breaded chicken strips. Brown, turn over after 5 minutes on both sides.  Remove onto a plate with paper towel to drain. (Add to a salad or by itself with any other sides.)

Central Market Arugula & Ravioli

Follow the directions that are on the box to cook. 

Sauce for this dish;

2 tablespoon Olive Oil

1 Tomato, diced

1/4 cup Onion, diced

1/4 cup fresh Basil, cut (if using dried, 1 tablespoon)

2 Garlic cloves, minced

1 1/2 cup Chicken Broth 

1 1/2 cup Parmesan Cheese, grated

1 Egg yoke

1 teaspoon Pepper (no salt is needed)

1 tablespoon Parsley

1/2 teaspoon Red Pepper flakes

1 1/2 teaspoon Italian Seasoning

After chicken is done and removed from skillet, add olive oil to the skillet with all the brown goodness that was left in it from the chicken. Add tomato, and onion to soften for about 5 minutes. Reduce heat to medium low, add basil and garlic cook for 5 minutes.  In a small bowl add chicken broth, egg yoke and 1 cup of the Parmesan cheese and whisk until smooth. Slowly while stirring tomatoes and onion mixer, add the broth and egg and cheese mixer. Turn to low heat, add pepper, red pepper flakes and Italian seasoning. Ravioli is done, drain and add to the skillet and carefully stir the sauce over and around ravioli. Add the chicken back into the skillet and sprinkle the 1/2 cup Parmesan cheese over the dish and the Parsley. 

You can cover the dish and cook for 15 minutes on the stove on simmer.

or I place mine in a 359* oven for 15 minutes uncover.

Pine Nuts are delicious in this dish.

Fresh Spinach added with the chicken at the end and covered with cheese I have done.

I do not add any tomato sauce to this dish only fresh tomatoes.

BREAD PUDDING MUFFINS

 with apples, raisins and oatmeal

I small red apple, peeled and chopped
1/4 cup raisins
1/2 cup quick cook Oatmeal
1/4 cup brown sugar
1 tablespoon sugar
1/4 tsp Salt
1 teaspoon Cinnamon
2 eggs
1 cup Milk
4 slices White Bread, remove crust, cubed
2 tablespoon Butter

Preheat oven *350; spray a 12 count muffin tin: Place apple pieces, raisin, oatmeal, in a mixing bowl.  In a small mixing bowl whisk brown sugar, white sugar, salt, cinnamon and eggs together until smooth.   Stir in milk and bread. Pour bread and egg mix into larger bowl with the apples and raisins.  Stir until everything is blended together.
Scoop out 1/4 cup or, a little more, of batter into each muffin.  Cook 40 minutes.  Melt the butter and while muffins are hot, give the muffins lttle butter bath.

Zucchini Stew with Chicken

With every garden, late in the summer, there comes a time to reap the last vegetables and let the ground rest for the hot month of August. My Mom fixed a stew with all those vegetables and through the years I have changed it up a little, to make it mine.

ZUCCHINI STEW with Chicken

4 Zucchini's, washed and cubed

2 large Tomatoes, washed and cubed

1/2 cup yellow Onion, peeled and cubed

1 large Carrot, peeled and grated

1 Garlic clove, peeled and minced

3 Chicken breast, skinless/boneless, cubed

5 tablespoon Olive Oil, evoo

5 tablespoon Butter

                                                               1 tablespoon Italian seasoning

                                                               2 1/2 cups Chicken broth

                                                               1 teaspoon Salt & Pepper

Wash up all your vegetables and cut them into cubes, prepare everything so you are ready to go.

In a large skillet, on medium high heat, add 3 tablespoons olive oil and butter. As the butter melts, have your chicken ready to go in the skillet to brown. Browning should take about 10 minutes, stirring occasionally.

In a large stew pan, on medium high heat, add  tablespoons olive oil and butter. As the butter melts, have your onion ready to go in. Onion, and carrot goes in to soften, 5 minutes. Add cubed tomatoes, stir and lower heat to medium. Cook for 5 minutes, (stir Chicken). add garlic to the tomatoes and Italian seasoning. Add the Zucchini and the chicken broth, stir and lower heat to medium low. Place a lid on the pan. The stew will come to a boil, lower heat to simmer. 10 minutes, Add the Chicken and stir stew. Careful not to break up the zucchini as you stir everything together. With a lid on it and the heat down to simmer, cook for 10 minutes.

This recipe is so good with a salad and crusty bread! 

You can make this recipe a day ahead, let it cool and refrigerate. Reheat on low simmer until it starts to boil.

Also, this recipe can be vegetarian, use vegetable stock and tofu.

I have made this to save for other soups, without the chicken, let the stew cool and blend the whole thing in a blender. Placed it in freezer bags to freeze and use for vegetable soups I fix in the winter. 

In honor of LD's Mom

May her recipes continue to delight people with great memories!

Salisbury Steak with mushroom gravy, garlic mash potatoes and fresh grilled corn

Salisbury Steak

1 pound 90/10 Sirloin Ground Hamburger Meat

1/2 cup chopped Yellow Onion

1/2 teaspoon grounded Thyme 

1/2 cup Bread Crumbs, unseasoned

1 Egg

1/2 teaspoon Salt

1/4 teaspoon Pepper

3 tablespoons Oil

1 tablespoon Butter

In a skillet, add butter to melt on medium heat. Add chopped onion to cook for 5 minutes. Turn off heat pour cooked onion in a mixing bowl with all the other ingredients, except oil. Add the oil to the same skillet.

Incorporate the ingredients all together. Make patties 4x3. Turn heat under skillet on with oil to medium high. Place patties in after 3 minutes for oil to get hot. Brown each side, this will take about 4 minutes on both sides.

Remove patties from heat onto a paper towel cover plate to drain.

(Do not pour out grease, will be using it for the gravy.)

Mushroom Gravy

1 can Cream of Mushroom Soup

1 can Mushroom & Stems, drained

1/2 cup chopped Onion

1/4 cup dry White Wine or cooking Wine

1/2 cup of Beef Broth

1/2 teaspoon dry ground Thyme 

In the same skillet you used for browning for meat patties. On medium to high heat, Add the chopped onions, add drained mushrooms & stems, cook for 5 minutes. In a mixing bowl whisk to combine mushroom soup, beef broth and thyme. Add the soup mix to the onions and mushrooms, stir and lower heat to medium low. Cook for 10 minutes, stirring occasionally. Remove from heat to add white wine and place back on heat. Whisk until combined. 

Add Meat patties back into the skillet with gravy, cover with lid and lower heat to simmer. 15 minutes.

GARLIC MASH POTATOES

4 large Russet Potatoes, peeled and cubed

4 cups Water

1/2 cup Milk

8 oz. Sour Cream

1/4 cup Butter

4 Garlic Cloves, peeled and minced (or pressed)

1 bay leaf

2 tablespoons Salt

1 tablespoon Pepper

In a large sauce pan add your prepared potatoes, pour in the water, 1/2 cup milk, 1 tablespoon of butter, 1 garlic clove (minced), bay leaf and 1 tablespoon salt.

Bring to a boil on high heat, reduce heat to medium until fork tender. When done, remove 1 cup of liquid to use later. Drain potatoes and remove bay leaf.

Add 8 oz. Sour Cream, the rest of the butter, 3 garlic cloves (minced), the liquid that you saved and 1 tablespoon salt and pepper.

Use your electric mixer, mix until smooth

Yummy!

GRILLED CORN off cob

You can get your frozen corn and thaw it out. 

4 ears of Corn

1 cup milk

1 tablespoon sugar

1 teaspoon Red Pepper flakes

1 stick Butter

1 teaspoon Salt

1/2 teaspoon Pepper

In a rectangular pan, place your ears of corn in. Mix together milk, sugar and red pepper flakes, until sugar dissolves.  Pour over corn and set for about 30 minutes. Preheat your grill to medium high heat. Oil down your grill and place your corn on there. Do not leave, they will burn!! Cook 10 minutes

Melt butter, add salt and pepper. Remove kernels off cob and add it to the melted butter.