Simple Super Bowl Potato Salad

Since my computer went down a couple of days ago and I promised 30 recipes in 30 days, I am adding another today.

Sometimes I just want simple tastes, like this "Super Bowl" inspired potato salad.  The other foods you serve will probably have lots of seasonings, so this potato salad will not compete with them.  It has only 4 ingredients and is easy to make. I used Idaho potatoes for this recipe, however, I have used red or white potatoes.  I also leave the skins on.  It's up to your preference.

Potato Salad

1 lb potatoes, well-scrubbed

1 teaspoon garlic salt

2 Tbs minced onion

Salt and pepper to taste

1/2 cup mayonnaise

Cut potatoes in cubes and place in saucepan with cold water to cover.  Add 1 teaspoon garlic salt ti water.  Cook on high till water is boiling; about 8 minutes.  Lower heat and simmer until done; about 7 more minutes.    Drain and cool.  Mix potatoes, minced onion, mayonnaise and salt and pepper. 

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Fried Catfish Nuggets for the Super Bowl Crowd?

Wow!  Had technical problems with my computer-tied to my phone service for a couple of days  This is the recipe for day 24 which should have been yesterday.

There's no way I could possibly share a 30-day recipe collection without including a favorite food of mine.  CATFISH!  And, in particular; fried catfish nuggets!  Growing up in Annapolis, Maryland, we could fish for catfish in the clean waters of the Severn River at the mouth of the Chesapeake Bay.  There was no pollution.  So even though catfish were called "bottom-feeders," the Bay and the river were so clean, the risk
of contamination was so extremely slight, that it was unheard of.  Now, of course, I get farm-raised catfish raised in certified waters.  I buy whole catfish or fillets or even pieces (nuggets) from my local supermarket.

I can eat it anytime and any day of the week.  Since I could eat half the whole batch below by myself, I would have to cook a lot for a Super Bowl crowd.  Catfish for four people is my limit.  So you might have to consider whether you want to have fried catfish for your Super Bowl crowd, too.  You don't want to have to spend all your time in the kitchen while everyone is watching the game.  You would no doubt have to keep replenishing the platter.

Fried Catfish Nuggets

2 lbs catfish fillets or nuggets
1 cup yellow corn meal
½ cup crushed Panko (Korean or Japanese bread crumbs)
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper or red pepper flakes
1 tsp dried Italian seasoning
1 tsp dried parsley
Vegetable or Peanut Oil

If you have fillets, cut them into 1 inch pieces or nuggets.  Mix cornmeal, Panko, salt, pepper and dried seasonings in a thick brown paper bag.  Drop nuggets into bag and shake until well coated.  

Heat oil to hot in a large heavy skillet (cast-iron is my favorite).  Fry catfish in batches in a single layer.  Do not crowd.  Cook until golden brown; about 2-3 minutes on each side.  Drain on brown paper bag or newspaper covered with a paper towel.

Serve with homemade dipping sauce.

Homemade Dipping Sauce

1 cup mayonnaise
3 Tsp dill relish
Couple of dashes of hot sauce

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Dad's Baked Chicken for Sunday Dinner

On many Sundays at home, my dad would cook his specialty; baked chicken.  It was a simple recipe and yet very tasty and comforting.  He just cut up a chicken, put the pieces in a roasting pan and in a short while, they were ready with no fuss. The dish always turned out well.  This is  a whole meal in itself.  Just add green beans or peas or broccoli.

Baked Chicken

Ingredients

! chicken, cut in pieces

Garlic salt and pepper

Garlic powder, optional

1 onion, cut into slices and separate into rings

4-6 carrots, cut into thirds or  large chunks

4-6 potatoes, cut into chunks

1/2 stick butter or margarine

1 cup hot water

About 2 Tbs flour

 Preheat oven to 400 degrees F.  Sprinkle chicken all over with garlic salt and pepper; add garlic powder.  Sprinkle flour lightly over the tops of the chicken.  Dot butter over all pieces.  Arrange carrots and potatoes around the chicken.  Add seasonings.  Put onion rings over chicken and veggies so flavor will penetrate. . Pour water into pan.  

Bake 30 minutes in the hot oven basting every 5 minutes or so with the remaining water combined with the pan juices.  Remove chicken and vegetables to a platter.  Make gravy from pan juices, if desired.

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Mom's Bread Pudding-The Perfect Comfort Food

One of the all-time comfort foods is bread pudding.  So many things have changed about food since I grew up.  One thing remains--the memories of the smells coming from the kitchen when I came home from school.  And, a favorite was bread pudding.  Now, my mom would make tapioca pudding and rice pudding.  Neither of which ever gave me the kind of satisfaction I got when I ate her bread pudding with what she called "hard sauce."  Way yummy. The smell of cinnamon and nutmeg.  I could hardly wait to finish dinner so I could get to the dessert.  The recipe for  Day 23 is:

My Mom's Fabulous Bread Pudding.

Ingredients


2-3 cups stale bread
1 quart scalded milk
1/2-3/4 cup sugar
1/4 cup melted butter
2 large eggs
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

1/2 cup raisins

Preheat oven to 325 degrees F (163 C).  Tear bread into small pieces. Pour milk over bread crumbs and raisins; set aside to cool.  Beat eggs.  Add butter sugar, salt, cinnamon, nutmeg and vanilla.   Place bread and raisins in a buttered casserole dish.  Pour milk and egg mixture over bread.  Make sure bread is submerged.  Bake for an hour.  Serve warm with hard sauce.



Hard Sauce


1 stick butter (1/2 cup), softened

2 cups confectioner's sugar
1 tsp vanilla
1 Tbs hot water

Cream butter, add sugar, vanilla and water and  beat well until creamy.  Put on bread pudding.  Refrigerate unused sauce.

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Super Bowl Perfection-Mediterranean Style Cheese Puffs

Most recipes for Super Bowl or Playoff parties are pretty standard.  This appetizer from sunny Spain in the Mediterranean is not standard.  It features creamy Manchego cheese which comes from sheep's' milk.  Genuine Manchego cheese comes only from the whole milk of manchega sheep bred and reared in the La Mancha region near Madrid. . If La Mancha sounds familiar, think , Don Quixote of La Mancha.  This cheese was mentioned in the novel.

This recipe, which comes from one of my favorite and most beautiful cookbooks, Mediterranean, also suggests using Gruyere cheese or another well-flavored cheese.  Be aware; these tasty little gems will get eaten up in a jiffy.  Give yourself time to make a few batches.  You'll need them.

Cheese Puffs

1/4 cup butter, cubed
1/4 tsp salt
1 cup water
2 whole eggs, plus one yolk
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 cup finely grated well-flavord cheese, 
         such as Manchego or Gruyère


Preheat the oven to 425 degrees F. (About 218 degrees F.)  Bring the butter, salt and water to a boil in a pan.  Sift the flour onto a sheet of  waxed paper, then pour the flour into the boiling liquid and stir it in very quickly.


Beat the mixture with a wooden spoon into a thick paste that leaves the side of the pan clean.  Remove the pan from the heat.


Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese.


Place teaspoonfuls of the mixture on a non-stick baking sheet and bake for 10 minutes.  Lower the oven temperature to 350F (176.6C) and cook for another 15 minutes, until well browned. Serve these hot or cold.


Make sure to have lots of olives.  They are a great accompaniment to the cheese puffs.

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Meal Stetcher Chicken, Broccoli and Noodles

In today's economy with the hike in the price of food, gasoline and everything else, I home cooks find themselves looking for ways to stretch the family  food budget. I always buy the value packs of chicken breasts and separate them into baggies and freeze them till I need them. Here is a recipes that really stretches one chicken breast and a bag of egg noodles. Just made this tonight for dinner from what I had on hand.  Yum Mee!

Ingredients

1 chicken breast, cut in half lengthwise
1 garlic clove, minced
1/2 chopped onion
1 16oz bag medium width egg noodles
1 cup noodle water
2 cups frozen brocolli florets
1 can cream of celery soup
1 small can mushroom stems and pieces (Do not drain)
2 Tbs light (or non-fat) sour cream
1 tsp dried thyme
1/2 tsp oregano or Italian seasoning
4 Tbs olive oil
1 Tbs butter
garlic salt and pepper to taste

Directions

Cook egg noodles as directed in water seasoned with a teaspoon or so of garlic salt. Drain. Reserve 1 cup water.

Heat 2 Tbs olive oil to medium high heat. Add garlic and onions, cook for about 2 minutes until soft. Season chicken breast with garlic salt, pepper, Italian seasoning and dried thyme leaves. Put in pan and cook on each side for about a minute. Lower heat and add a cup or water of broth. Cook on low for about 15 minutes. Let chicken cool and cut into small pieces. Reserve liquid with onions and garlic.

In a saucepan heat 1 Tsp olive oil to medium heat. Add 2 cups broccoli florets and cook for about 3 minutes coating all florets with the olive oil. Add 1 cup water and cook for five minutes or to preferred degree of softness.

Cut up cooled chicken into small pieces. Add celery soup to chicken water. Stir until well mixed. Add mushrooms with juice and cook for about 1 minute. Cut off heat and mix in 2 Tbs sour cream. Pour mixture over noodles in pan. Add broccoli florets and i cup noodle water. Mix well. Taste and adjust seasonings.

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Charging On with San Diego Style Fish Tacos

A friend of mine is a San Diego native--hard to find out here in DC-for me, at least.  so, I asked her what a San Diego food would be.  She said that the locals love fish tacos, the likes of which she can't find here, although she keeps trying.  You can get them grilled, however, Robbye says there is nothing like San Diego fried fish tacos in a beer batter.  They are made with whitefish fillets such as cod, tilapia, halibut and even, mahi mahi. Since she doesn't cook, I searched for a recipe.  There are some some that are simpler, however, this looked authentic from what Robbye described.

San Diego Fish Tacos Recipe

Ingredients:

1/2 cup canola oil

1 cup beer
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper
2 - 8 ounce whitefish fillets cut cross-wise into 6 pieces
1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
10 sprigs cilantro
1/2 cup light or regular mayonnaise
1/2 cup low-fat yogurt
1 small head green cabbage, 12 to 16 ounces
2 ripe but firm avocados
1 lime
1 12-ounce jar medium-hot salsa
12 flour tortillas, about 8 inches in diameter

Directions:

1. Put the oil in a large, heavy skillet over medium-high heat. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces, and cook for 3 more minutes, or until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

2. While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. Add the mayonnaise and yogurt tot he processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.

3. Halve the cabbage lengthwise and remove the core from each half. Place each half, flat side down, on a cutting surface and cut into thin shreds with a chef's knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor.) You should have about 4 cups. Put the cabbage in a small bowl.

4. Halve, pit, and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos).

5. Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon of the onion-mayonnaise sauce, 1 tablespoon salsa, 2 avocado slices, and a squeeze of lime. Fold, eat and enjoy.

Serves 4.

This recipe is from the book, Cooking to Beat the Clock by Sam Gugino.

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Minnesota Vikings Land Super Easy Wild Rice Recipes

Minnesota Vikings fans bask in the beautiful land of 10,000 lakes.  It turns out that there are really more than 15,000, lakes, rivers and steams.  Minnesotans boast some of the best and most creative wild rice recipes, due to the quality of wild rice that is grown in the state.  Interestingly, wild rice is not rice at all.  It's a water-grass seed actually grown in Minnesota's cold waters and must be harvested in the traditional Indian way.  Here are just a couple recipes that I like, in particular, because they are delicious and SUPER easy

Microwave Wild Rice Casserole

1 cup uncooked wild rice
**2 cups chicken broth
1 tsp salt
1 Tbs butter
½ cup butter
½ lbs sliced mushrooms
2 Tbs minced onion
2 Tbs minced green pepper
1 garlic clove, minced
¼ cup chopped pecans

Wash and soak wild rice 1 hour in boiling hot water or soak 2-3 hours covered with tap water.  Use a 3 quart covered casserole.  Cook broth, salt and 1 Tbs butter on high for 6-7 minutes.  Then add rice and cook on defrost for 50 minutes.  In 1 quart casserole melt remaining butter.  Add mushrooms, onions, pepper and garlic.  Cook on high 2-3 minutes until tender.  Stir each minute.  Add the pecans and cook on high for 1 minute.  Add to  the rice and cook on defrost 10-15 minutes until liquid is absorbed Let stand, covered, 5 minutes after cooking.

Serves 6-8

**To keep this vegetarian, I use vegetable broth instead of chicken broth

Shrimp and Wild Rice Loaf

1 cup wild rice
1 green pepper, chopped
3 ribs celery, chopped
½ can pimiento, chopped
1 can cream of mushroom soup
1can shrimp, deveined and rinsed in hot water
OR 1 can tuna, drained and rinsed
½ pound American cheese

Prepare rice. Heat mushroom soup and add cheese, stirring until smooth. Sauté celery, onion and green pepper in butter. Combine all ingredients with cooked rice and stir gently. Pat into greased loaf pan. Bake in 375° oven for 45 minutes. Cool for 10-15 minutes. Turn loaf out on platter. Serve with sauce as given below.

Shrimp Sauce

I can shrimp, rinsed and deveined
1 can cream of shrimp soup
1 can cream of mushroom soup

Heat together.
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Super Bowl Choice Crispy Fried Lamb Chops

Crispy Fried Lamb Chops Recipe

I love lamb and lamb chops are always a treat. As a kid, my mother never used mint jelly with lamb; we always had kosher dill pickles.  The lamb chop recipe that follows is one of my own. Use small chops and you can make more.  These would be great at a Playoff or Super Bowl party.  They are really finger-licking good.

Ingredients

10-12 rib or loin lamb chops (2-4 oz.)

1 cup seasoned bread crumb

¼ cup crushed Panko (Japanese bread crumbs)

¼ cup grated Parmesan or Pecorino Romano cheese

1 tsp garlic powder

½ tsp salt**

¼ tsp freshly ground black pepper

2 eggs, beaten

¼ cup Vegetable, Canola or Olive oil

Directions

Remove fat from the chops.  Layer chops between two sheets of plastic wrap and pound chops to flatten with a mallet.  On a plate or shallow bowl mix together the Panko, bread crumbs, grated cheese, salt, pepper and garlic powder.

**Grated cheese tends to be salty so adjust to taste.

Heat oil in a large skillet to medium hot heat.  Dip lamb chops in eggs.  Dredge the lamb chops in the seasoned bread crumb mixture. Coat well and shake off excess.  Slowly add chops to preheated hot oil, about 4 per batch. Cook about 3 minutes per side for medium doneness. Drain on a rack. Transfer chops to serving platter; keep warm. Repeat procedure with remaining chops.

Enjoy at room temperature

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Salmon Cakes: A Family Favorite

Sometimes you just want a comfort food.  One of my family favorites is Salmon cakes. These are tasty with your own special sauce or try my Creamy Homemade Tartar Sauce.  Kids love them and so do adults.  You can double the recipe and roll them into small balls and take them to a potluck dinner.  Enjoy.

SALMON CAKES   

1 (16 oz.) can salmon, drained
2 slices soft bread torn ino pieces
1/2 c. Italian-flavor bread crumbs
1/2 c. mayonnaise
2 eggs
1 tbsp. grated onion (Can use dehydrated)
1 tsp. Old Bay or Cajun seasoning
1/4 tsp. cayenne pepper or to taste
1heaping tsp. mustard
 Cracker meal 
1/4 c. cooking oil

Mash down salmon in a bowl. **Be sure to mash the bones completely.  Beat eggs.  Add eggs to bread and bread crumbs, mayonnaise, onion, Old Bay, and, mustard; mix well.

 Shape salmon mixture into 6-8 patties (cakes).  Chill for about 30 minutes, if desired. Before cooking, coat with additional bread crumbs until well covered. Heat oil in a large skillet over medium heat; brown cakes on all sides.


**You may remove the bones, if you like.

Creamy Homemade Tartar Sauce

1 cup mayonnaise
2 heaping tsps dill relish
Hot sauce to taste

Mix well.  Serve on Salmon Cakes

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Brooklyn-Style New York Pizza Recipe Day 16 of 30

Even though the New York Jets don't actually play in New York, the state's pizza is famous among pizza fanatics.   It is great for any football or Super Bowl party.  Try this one.  I am always tempted to add anchovies on my pizza!

Brick-Oven Pizza (Brooklyn Style) Recipe    

Ingredients

    * 1 teaspoon active dry yeast
    * 1/4 cup warm water
    * 1 cup cold water
    * 1 teaspoon salt
    * 3 cups bread flour
    
    * 6 ounces low moisture mozzarella cheese, thinly sliced
    * 1/2 cup no salt added canned crushed tomatoes
    * 1/4 teaspoon freshly ground black pepper
    * 1/2 teaspoon dried oregano
    * 3 tablespoons extra-virgin olive oil
    * 6 leaves fresh basil, torn

Directions

   1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16
hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
   2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.

   3. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone.  Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.

   4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.

   5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

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New York Jets-New Jersey- Based Spicy Corn Bread Recipe

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Since the New York Jets practice in Florham Park, NJ and will soon play in the Meadowlands in East Rutherford, NJ, I decided to pay homage to the Garden State and looked up some New Jersey Recipes. I found this Spicy Corn Bread Recipe by Christine Todd Whitman, Former Governor of New Jersey.  Imagine this tasty bread with chili or the Bacon-Potato Casserole

Spicy Corn Bread


Ingredients
    1 cup flour
    1 cup corn meal
    1 egg
    4 teaspoon baking powder
    1/2 cup corn (fresh or frozen)
    1/2 stick margarine
    1 cup milk
    1/4 cup sugar
    1 teaspoon salt
    2 Tablespoons chopped red bell pepper
    1/8 to 1/4 teaspoon cayenne pepper.

Preheat oven to 425 degrees. Mix together dry ingredients. Top in corn and red pepper. Add egg and milk and stir by hand till just combined. Melt margarine in a 10-inch cast-iron skillet or cake pan in the hot oven. Pour the melted margarine into the batter and stir in. Immediately pour into the hot skillet and bake for 25 minutes.

This recipe is courtesy of 1st Traveler's Choice Internet Cookbook.
 

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Recipes from Baltimore Raven Country Day 14

I grew up in Annapolis on the Chesapeake Bay where the entire family were fans of the Baltimore Colts (now Baltimore Ravens.  The Bay is most famous for its Blue crabs, so most people think the only thing we eat from crabs is crab cakes.  Not true.  There are many crab recipes.  Below, I found two from Marylanders, one who is an avowed Ravens fan, who had their crab recipes printed in the Baltimore Sun.

Cheese Crab Fries

Ingredients:

1 bag of French Fries
1 block of cheese (Provolone or Jack)
1 lb. of backfin crabmeat
Instructions:
Fry the bag of French Fries.
Pour the fries onto a baking tray.
Sprinkle crabmeat over the fries.
Shred the cheese over the entire dish.
Bake until the cheese is well melted.
Then serve to your roomful of Raven Fanatics. --Jack Girod, Eldersburg

Bay Poppers

Ingredients:

1 cup artichoke and spinach dip
1 lb. backfin crabmeat
1 tsp. Old Bay seasoning
1 tsp. Tabasco sauce
1 tsp. Cilantro
1 egg
1/2 cup flour
Instructions:
Mix dip and crab together gently with a fork in bowl. Form golf ball-size cakes. Mix egg with Old Bay, Tabasco, and cilantro and roll poppers in flour and egg wash. Deep fry until golden. Serve with horseradish sauce.--Wes McConnell, Timonium

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Dallas-Home of Cowboys-Recipe: Fire Roasted Salsa

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National Geographic Traveler magazine features this Fire Roasted Salsa from Dallas Cowboy territory.  NGT reports that the chefs at Blue Mesa Grill in Dallas make this smoky salsa daily.  You can make a batch of this appetizer to go along with the Guacamole for your playoff or Super Bowl parties. Serve with tortilla chips to have a Texas taste for some fun.

Ingredients:

7 medium tomatoes, cored
6 green onions, trimmed
1/2 bunch cilantro
1 tablespoon vegetable oil
4 serrano peppers, stemmed
2 large garlic cloves, peeled and very finely chopped
Juice of one lime
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground oregano

Directions:                                                                               

Place the tomatoes and green onions on a hot grill—over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.

Heat oil in sauté pan and sauté serrano peppers until soft.

Remove cilantro stems. Place serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well.

Servings: Makes about four cups.

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New Orleans Saints Victory Gumbo

New Orleans is know for its wonderful food.  The first time I went to New Orleans, I fell in love with the gumbo.  I ate it everyday I was there.  So in honor of the New Orleans Saints victory, I offer this "Mom's" gumbo recipe with variations from the New Orleans website.  It is great for any party of dinner.  Make a big batch to serve to your guests.

 For Shrimp and Okra Gumbo

    * 3 tablespoons of vegetable oil
    * 3 tablespoons of flour
    * l large chopped onion
    * 1 cup chopped celery
    * 5 or 6 cloves, chopped garlic
    * 1 cup of chopped green pepper
    * 1 can of tomato sauce
    * 1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
    * 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
    * 2 pounds of fresh shrimp
    * 2 - 3 cups water
    * salt & pepper to taste
    * 1 teaspoon of sugar
    * 1 tablespoon of chopped parsley
    * 1 bay leaf

For Seafood Gumbo, add to the above:

    * 1 small can of crabmeat or 3 fresh gumbo crabs
    * 1 jar oysters

    * Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
    * Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
    * Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
    * Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
    * Cook another 30 minutes to an hour, adding seasoning to taste.
    * Serve over boiled or steamed rice.

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Recipe from Arizona Cardinal Territory for Playoff or Super Bowl

In honor of the Playoff game between the Cardinals and the Saints, I went to the South Tempe (Arizona) recipe exchange to see what would be good to eat during the game.   I was drawn to this Potato Bacon Casserole.  It looks delicious and is simple and easy home cooking.

Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.

Preparation Time - 10 minutes.
Cooking Time - 60 minutes.

* 4 cups frozen shredded hash brown potatoes
* 1/2 cup finely chopped onion
* 8 ounces bacon or turkey bacon, cooked and crumbled
* 1 cup (4 oz.) shredded cheddar cheese
* 1 can (12 fl. oz.) * CARNATION Evaporated Milk
* 1 large egg, lightly beaten or 1/4 cup egg substitute
* 1 1/2 teaspoons seasoned salt

PREHEAT oven to 350� F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Yields 6 servings

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Chicken Cheese Sandwich with Diva Chef's Spicy Sauce Day 10

For Day 10 of 30 recipes for 30 days, I'm adding my take on the Philly Cheese Steak sandwich.  I use left-over slices or pieces of rotisserie chicken, because i already has some great spices..  This is not one of the recipes you will find in America's Secret Recipes, however, i is one of my favorites.

Chicken Cheese Sandwich with Spicy Sauce by the Diva Chef

2 slices light-style oatmeal or whole wheat bread
2 small or 1 medium onion, sliced paper-thin
Large handful reduced fat shredded cheese
2-4 slices rotisserie chicken, cut into strips
2 tablespoons extra-virgin olive oil
Tomato slices (Plum tomatoes are great in the winter)
Romaine lettuce
Dried Oregano or Italian seasoning
Garlic salt
Freshly ground pepper
*Diva Chef's Spicy Sauce* (Recipe below)

Toast the bread.  Heat oil in a small heavy skillet  on low to medium heat.  (I use a small cast-iron frying pan I have had for years).   Add onions and cook slowly until soft. about 5 minutes.  Stir occasionally with wooden spoon.

Add chicken to onions, mix well (About 30 seconds).  Sprinkle with oregano or Italian seasoning, garlic salt and pepper to taste. 

Add shredded cheese. Cut off heat and cover with heavy top for about a minute until cheese is melted.  Spread spicy sauce on both slices of toast.  Add tomatoes and lettuce.  Pile chicken mixture onto toast and cover with the other slice. Cut in half.  Enjoy!

*Diva Chef’s Spicy Sauce*
 
1 cup light mayonnaise
¼ cup light or non-fat sour cream
2 tablespoons dill relish
1/2 teaspoon cayenne pepper or to taste
Mix well

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Copycat Chicken Salad for Your Super Bowl Party

Surprise your family and friends with the hottest copycat recipes for your Super Bowl party from America's Secret Recipe Cookbooks

Copycat Houston's Grilled Chicken Salad

This unique salad is something a little different for your Super Bowl party.  It is delicious, especially for guests who want a lighter dish.  However, I'll bet all your guests will like this salad.

1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips

Lime Dressing:
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt

Peanut Sauce:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

In a small bowl, combine the lime dressing ingredients and mix
well.  In a large bowl, combine the salad greens, carrots, sliced
chicken and tortilla strips.   Pour the lime dressing over the
salad and toss to combine.  Transfer the salad to 4 salad plates.
In another bowl, combine the ingredients for the peanut sauce and
mix well.  Drizzle each salad with the peanut sauce and serve.

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Super Bowl Defense Buffalo Wings

Everybody loves Buffalo wings at football game parties.  Here is a favorites.  I posted this before.  Use a heavy pan in which you can add a lot of oil. Just make sure to pat dry the wings and drop them carefully in the oil.

Ingredients:

Peanut or vegetable oil for deep frying
12-24 wing pieces (Whole wings cut in half or buy frozen "wingettes.") I love that word, "wingettes." :-)
4 Tbs margarine
1 Tb vinegar
5 Tbs hot sauce (I use Louisiana, Uncle Brutha's or whatever I have. You can use Tabasco also)
Garlic salt and pepper to taste        

Blue cheese dressing
Celery sticks

Directions:

Heat oil in skillet to about 375 degrees F. (190.5 degrees C.)   Add enough to cover wings-about an inch or two deep.  Sprinkle wings with garlic salt and pepper if you like.  

Drop thawed chicken wings gently into the hot oil, one batch at time.  Do not crowd.  Fry until golden. About 10-15 minutes depending on wing size.  Remove the wings from the oil and drain on a rack or paper towels.

While wings are cooking, melt margarine in a saucepan, add hot sauce and vinegar.  Stir and put in a large mixing bowl. Add the wings and toss them in the sauce.  Place in a bowl or platter

Serve with blue cheese dressing, celery sticks and lots of napkins.

Find easy to cook chicken wing recipes from Applebee's, TGI Fridays and Chili's. Make them in your own kitchen for the Super Bowl or anytime from America's Secret Recipes.

Easy Super Bowl Pizza Day 7 Copycat

GET YOUR OWN COPYCAT RESTAURANT RECIPES

Copycat Panera Bread French Bread Margherita Pizza

- 1 Loaf of French Bread, cut in half lengthwise
- 1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
- 1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
- 2 large roma tomatoes, sliced
- 16 oz. mozzarella cheese, sliced
- salt and freshly ground pepper, to taste

Preheat, the oven to 475 degrees F.

Lightly toast the bread for about 5 minutes.  Spoon the tomato sauce over the bread.  Top with the basil, then tomato slices, then the cheese.

Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.  I likw anchovies on mine.  hen it wouldn't be the Panera copycast..

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Super Bowl Recipe Obama Family Chili Day 6

  This recipe is not really a secret!  It was featured on the ABC News Good Morning America website from March 4, 2008 when Mr. Obama was a senator, and on the Recipe Bazaar websie.   Reportedly, President Obama has been using this chili recipe since college and says he would bring it to any potluck party. He says he "can't reveal all the secrets, but if you make it right, it's just got the right amount of bite, the right amount of oomph in it, and it will clear your sinuses."

Obama Family Chili Recipe

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
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Olive Garden Copycat Chicken Marsala Day 5

Olive Garden Chicken Marsala

Sauteed chicken breasts in a savory sauce of mushrooms, garlic and marsala wine.

Ingredients
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Directions                                                               

     

1. Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. Cover and simmer for about 15 minutes.
5. Transfer to serving plate.
Serves 4

Source: Olive Garden

Day 4 of 30 Recipes from America's Secret Recipe Copycats

Really good, genuine copy cat recipes are not easy to come by. America's Secret Recipes Cookbooks are said to have the best. Great Super Bowl recipes can be used on other special days.

Tex Mex Turkey Stew from America's Secret Recipes

1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional

Preheat oven to 400°F. In medium bowl, combine turkey, 1/4 cup salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and the salt. Form mixture into 16 meatballs.

2. Place meatballs on l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray. Bake 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.

3. Meanwhile, in 3-quart saucepan, combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered 5 to 10 minutes, or until mixture is heated through.

4. Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladle into bowls and serve with corn chips

Servings: 4

Day 3. Super Bowl Copycat Cheese Biscuits- Red Lobster

Red Lobster recipes are some of the most popular favorites of customers featured prominently in America's Secret Recipes.

Try these out on your Super Bowl guests and you will get comments like, "WOW, I Can't Believe You Made This Yourself!" Serve them with Tex Mex Turkey Stew from America's Secret Recipes. You won't be able to stop the requests for your cooking, believe me.

Red Lobster Cheddar Biscuits

2 cups biscuit mix (Bisquick)
1/2 cup shredded mild Cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling

Directions:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Stir together the biscuit mix, cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.
4. Bake for 8 to 10 minutes, until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir in the garlic powder.
6. Once the biscuits are done, brush the butter on tops, sprinkle with parsley flakes, and serve hot.

Makes 10 biscuits

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Copycat Super Bowl Secret Restaurant Dip for Your Guests

Some of my best recipes for the big game come from America's Secret Recipe.  Save money in 2010 and impress your friends by making your favorite restaurant dishes at home. Get the secret recipe cookbooks shipped to you today - go here:

Here is a copycat recipe that comes from the secret recipe blog.  It originates from the Melting Pot restaurant.  It's a Super Bowl Secret Restaurant Dip that us something different than the regular onion dip.  It goes great with raw veggies like broccoli, cauliflower, carrots, celery, or zucchini.  Or try it with cruncy bagel or pita chips for a change of pace.

8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Watch your guests devour this delicious and unique Super Bowl Secret Restaurant Dip.

For Your Food Budget. 30 Recipes in 30 Days. Here's One from from Moosewood Restaurant

 Today I'm starting 30 recipes in 30 days.  Get America's best restaurant secret recipes here at a special rate and cook recipes like this one below from the famed Moosewood vegetarian restaurant.  Copycat recipes are going to be essential in 2010 for your food budget.

Moosewood Restaurant Sweet Potato and Black Bean Burrito

Vegetarian burritos are filled with a puree of sweet potatoes, black beans, onions, chiles, garlic, and cilantro. They are rolled up like enchiladas and baked. Serve topped with homemade salsa.  (These are great for your food budget.)
Ingredients:

    * 5 cups peeled cubed sweet potatoes
    * 1/2 teaspoon salt
    * 2 teaspoons canola or other vegetable oil
    * 3-1/2 cups diced onions
    * 4 large garlic cloves, minced or pressed
    * 1 Tablespoon minced fresh green chile
    * 4 teaspoons ground cumin
    * 4 teaspoons ground coriander
    * 4-1/2 cups cooked black beans (three 15-ounce cans, drained)
    * 2/3 cup lightly packed cilantro leaves
    * 2 Tablespoons fresh lemon juice
    * 1 teaspoon salt
    * 8 eight-inch flour tortillas
    * Fresh tomato salsa or jarred

Preparation:
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured
filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

Yield: 4 to 6 servings

Recipe Source: Moosewood Restaurant Low-Fat Favorites (Clarkson Potter Publishers)
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