Corn and Ham Custard

Eat The Leftovers For Breakfast!

Ingredients:

2 eggs
1 Tablespoon flour
1/2 cup milk or light cream
1 to 2 Tablespoons sugar

kosher salt and fresh ground pepper

1 1/2 cup corn1/2 to 1 cup cubed ham

Directions:

Preheat oven to 325 degrees.  Lightly butter baking dish or individual ramekins.
Whisk together eggs, flour, milk, sugar, and salt & pepper to taste.  Add corn and ham and stir well.  Pour into baking dish or ramekins.  Set inside larger baking dish and pour boiling water into baking dish at least half way up the ramekins.  Cover loosely with foil and bake until firm (knife inserted in center comes out clean) about 60 to 75 minutes.  Remove foil during the last 15 minutes of baking to allow the custard to lightly brown on top.  Serve warm.

Serves 2 as a meal4 as a side dish

Individual Key Lime Tarts

Single Servings of Nellie & Joe's

 Ingredients:

4 Keebler Ready Crust Graham Minis

1/2 cup + 1 Tablespoon sweetened condensed milk

1 egg yolk

3 Tablespoons Nellie & Joe's Key West Lime Juice

 

Directions:

Preheat oven to 350 degrees.

Combine mlk, egg yolk, and lime juice.  Blend until smooth.  Pour filling into individual pie crusts and bake 8 to 10 minutes until filling is set but still firm when jiggled.  Cool for at least 5 minutes before refrigerating.  Just before serving, top with whipped cream.  Serve cold.

Servings: 4

Arepas

South American Corn Cakes

Ingredients:

1 1/2 cups masarepa cornmeal (*NOTE: not regular cornmeal)
1/2 teaspoon salt
1 1/2 cups hot water
1 Tablespoon melted butter
vegetable oil and 1/2 Tablespoon butter

Directions:

Stir salt into arepa flour.  Pour hot water over flour and mix well with a wooden spoon.  Stir in the melted butter.  Cover dough with plastic wrap and let rest 15 minutes. 

Cut dough into 6 evenly sized pieces.  Shape each piece into a smooth ball.  Flatten each piece into evenly sized disks about 3 inches in diameter and 1/2 inch thick. 

Heat a skillet on medium heat.  Lightly coat skillet with vegetable oil, add 1/2 of remaining butter and allow it to melt.  Place several arepas in pan and cook about 5 minutes per side.  Surface should be dry, lightly browned, with a light crust.  Add more oil and butter to pan and cook the remaining arepas as above.

Serve like bread with meals or stuff with cheese, meat, or other fillings.

*NOTE: masarepa is pre-cooked cornmeal.  Regular cornmeal found on the grocery store shelves will not work the same.  Look for masarepa in the Latin food aisle or Latin market.*

Serves 3

Stuffed Arepas

Great Stuffed With Cheese Or Leftovers! 

Ingredients:

Prepared Arepas

butter

1/3 cup leftover beef, chicken, pork, picadillo or other, warmed

1/4 to 1/3 cup shredded cheese (mozzarella, jack, or other melting cheese)

or 1/4 to 1/3 cup fresh white cheese (queso fresco), crumbled 

black beans, sliced avocado, or other ingredients you desire 

Directions:

Split thicker arepa about halfway.  Do not cut all the way through.  If using thinner arepas, use 2 (like a sandwich).  

Stuff desired fillings into split arepa or pile it on bottom arepa if using two thinner arepas.  Heat butter in skillet over medium heat.  Place arepa in skillet and warm through, turning once.  Serve immediately.

Arepa Filling Combinations:

Cheese, cheese and cheese

Lightly scrambled egg with jack cheese

Mozzarella cheese, bacon, avocado

Prosciutto, jack cheese, very thin apple slices

Picadillo, queso fresco - crumbled

Leftover chicken, bacon, tomato

and many more....

  

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Dad's Lamb Stew

Everything Dad Cooks Is Amazing!

Ingredients:

2 tablespoons olive oil

1 pound lamb cubes (shoulder or stew meat) or 2 pounds lamb neck

1 tablespoon flour

1/2 teaspoon kosher salt

1 teaspoon ground black pepper

1 medium onion, diced

2 large cloves garlic, minced

2 stalks celery, rinsed, trimmed and diced (about 1 cup)

2 large carrots, cut into coins (about 2 cups)

1 teaspoon grated fresh ginger

 3-4 small potatoes (red creamers work well) OR 1 can white beans drained

½ bulb fennel, chopped (about 1 cup) – OPTIONAL

1 teaspoon ground cumin (or crushed cumin seeds) **

1 ½ teaspoon crushed or ground cardamom **

1 ½ teaspoon crushed or ground coriander **

3 cups beef stock or water (can use chicken stock)

 zest and juice of 1 orange

Directions:

In a medium mixing bowl, toss the lamb with the salt, pepper and flour

Heat oil in an large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions, celery, carrots, garlic and ginger and cook an additional 5 minutes.  Add beef stock, orange juice, and orange zest. Bring to a boil, then reduce heat to low, cover and simmer until lamb is tender, about 1 1/2 hours (longer is okay). (Check it at 30 to 45 minutes and add water or stock if it looks dry). Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls.

**Can also use the following spices:

1 ½ teaspoon paprika or smoked paprika OPTIONAL

1 tsp ground cumin

1 sprig fresh rosemary or ½ teaspoon dried rosemary

OR

1 ½ teaspoons Herbes de Provence

Serves 4 to 6

Dad's Skillet Casserole

Homemade Hamburger Helper

- But (MUCH) Better!

Ingredients:

1/2 cup chopped onions OR 1/2 teaspoon onion powder
3 cloves garlic OR 1 1/2 teaspoons prepared minced garlic
1/2 pound mushrooms, sliced or 1 can sliced mushrooms
1 pound ground beef
1 can cream of mushroom soup
1/2 teaspoon kosher salt and fresh ground pepper to taste

Directions:

Spray skillet with cooking spray, or use melted butter.  Over medium heat, saute fresh onions and garlic (if using) about 4 minutes.  Add fresh mushrooms and saute an additional 3 minutes.  Remove from pan and set aside.

Add beef to skillet and cook until brown, stirring occasionally.  Drain meat and return to pan along with mushroom mixture.  Add undiluted soup, onion and garlic powder (if using), salt, and pepper.  Simmer on medium low heat for 7 to 10 minutes, stirring occasionally.  Thin with 1/2 can water or chicken broth if desired.

Serve hot over rice, noodles, or hot biscuits.

Optional ingredients:

Fresh, canned, or frozen vegetables may be added for color and flavor.  Try peas, green beans, or potatoes.  Add 1 Tablespoon Worcestershire sauce or soy sauce.  Stir in a tablespoon or two of sour cream or plain yogurt before serving, or sprinkle with parmesan cheese.

Recipe can easily be cut in half or leftovers can be frozen.

Serves 4 to 6

Capicola Chips

Savory Snack!

Ingredients:

10 thin slices Sweet Capicola

Kosher salt

Directions:

Layer 3 paper towels on a microwave safe plate.  Lay capicola slices on paper towels and cover with 2 to 3 additional towels.  Microwave on high 1 minute.  You should hear capicola sizzle while microwaving.  Check capicola slices and continue to microwave 15 to 45 seconds in 15 second intervals.  Chips are done when capicola is crispy and takes on an appearance similar to cooked bacon. Lightly salt while still warm.  Serve along with crackers, cheese, and olives.

Serves 2 to 3

Ginger carrots

Ingredients:

1/3 pound baby carrots
1 3/4 teaspoons butter
1 1/4 teaspoons finely chopped crystalized ginger
Sea salt
Freshly ground black pepper

Directions:

Place carrots in a saucepan and cover with water.  Add a pinch of salt and bring to a simmer.  Cover and continue to simmer until carrots are fork tender.  Drain.

Add butter to saucepan and stir in the chopped crystalized ginger.  Allow the sugar from the ginger to melt into the butter.  Return the steamed carrots to the pan.  Toss gently for about 2 minutes until the carrots are completely coated in the ginger butter.  Finish with a pinch of salt a d some freshly ground black pepper.  Serve warm.

Serves 1 to 2

Chicken Enchiladas

A Family Favorite!

Ingredients:

2 ounces cream cheese, softened

• 1/8 cup sour cream
• 1 cup salsa
• 1 cup shredded cheese (chedder. jack, or similar)
• 1 cup shredded cooked (leftover) chicken
• 1/2 cup frozen corn kernels, thawed
• 1/4 teaspoon cumin
• 1/8 teaspoon dried oregano
• 1/8 teaspoon cayenne
• salt and pepper to taste
• 2 scallions, thinly sliced
• 8 soft 6 to 8 inch tortillas
• 
  
• Directions:

Preheat oven to 325 degrees.  

In a medium bowl, combine cream cheese, sour cream, 1/4 cup salsa and 1/2 cup shredded cheese.    In a 2nd bowl, combine chicken, corn, cumin, oregano, cayenne, salt and pepper, and 1/2 the sliced scallions.  Add the chicken mixture to the cream cheese mixture and stir to combine.

In a baking dish, spread 1/4 cup salsa over the bottom.  Place about 1/3 cup of the filling on a tortilla.  Roll up and place in baking dish, seem side down.  Repeat with remaining ingredients.  

Pour remaining salsa evenly over enchiladas.  Sprinkle cheese over the top.  Bake 20 minutes until hot and bubbly.  Sprinkle with remaining scallions.  Serve warm with additional salsa and sour cream if desired.

Serves 4

Chicken Soup With Potato Dumplings

Prepare potato dumplings and set aside.

Ingredients:

1 6.88 ounce package Panni Bavarian Potato Dumpling Mix
2 cups milk

Directions:

In a medium bowl, combine potato dumpling mix and milk.  Let stand 10 minutes until thickened.


With moist hands, form 14 1 inch balls.  Fill a large pot with salted water 3/4 full.  Bring to a boil.  Carefully drop dumplings into water.  Reduce heat to medium and simmer 20 minutes.  Remove from water with a slotted spoon.  Put 1/2 the dumplings aside and prepare the soup.  Freeze the other 1/2 the dumplings for future use.  

Prepare chicken soup


Ingredients:

1 small rotisserie chicken (from the deli or grocery store)

4 cups chicken broth
1/2 cup chopped celery
1/2 chopped carrots
1/4 cup frozen peas
2 Tablespoons chopped onions

Place chicken, water, broth, peppercorns and cloves in kettle and bring to a boil. Simmer until chicken is tender. Cool chicken slightly and cut in bite size pieces. Strain broth. Put chicken and broth in large kettle; add the rest of the ingredients and simmer until vegetables are done. Add dumplings and simmer until reheated.  Serve.

Serves 2 to 4

Green Tea Ice Cream

Exotic!

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Ingredients:

2 Tablespoons SWEET GREEN TEA powder*

1/2 cup milk

1/2 cup heavy cream

2 teaspoons sugar

1/2 teaspoon vanilla extract

Directions:

Pour green tea powder, milk, heavy cream, sugar, and vanilla extract into a jar or container with a tightly fitting lid.  Shake until sugar is dissolved.  Place liquid mixture in refrigerator for at least 1/2 hour.

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into motor in lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

Cinnamon Sugar Congee

Rice For Breakfast!!

Ingredients:

1 cup leftover rice

1/2 cup milk

1 teaspoon sugar

1/8 teaspoon cinnamon

Directions:

Place all ingredients in a microwave safe bowl and stir to mix.  Microwave on high 1 minute.  Stir.  Continue to microwave in 30 second intervals until porridge begins to thicken.  Stir in additional sugar and cinnamon as desired.  Serve warm.

Serves 1

Pasta Genovese

Pasta And Potatoes ... Really

Ingredients:

1/2 to 1 cup fresh baby spinach
2 ounces spaghetti
1/4 cup thinly sliced fingerling or new potatoes (2 potatoes)
1/4 pound fresh green beans (a handful), trimmed and cut into 1 inch pieces
1/8 cup prepared pesto
Kosher salt and freshly ground black pepper

Directions:

Bring a large pot of water to a boil over medium high heat.  Add spinach and cook until just wilted, about 45 seconds.  Use a slotted spoon to transfer spinach to a blender or food processor.  

Return water to a boil and add spaghetti and potatoes.  Cook, stirring occasionally, until almost tender - about 6 minutes.  Add beans and cook until tender, about 3 to 4 minutes more.  

Drain pasta and vegetables, reserving 1/2 cup of cooking liquid.  Add liquid to blender/food processor.  Add pesto, salt, and pepper.  Blend until smooth.

Add pesto to pasta mixture.  Toss until evenly coated.  Serve.

**Leftover sausage, chicken, or shrimp may be added if desired.**

Serves 2

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Thai Iced Green Tea Mix

a/k/a Sweet Green Tea

Ingredients:

1 teaspoon green tea powder a/k/a Matcha
1/4 cup instant dry milk powder
2 teaspoons sugar

Directions:
Place ingredients in a container with an tight fitting lid.  Shake to mix well.  Store in airtight container.  If you are making multiple servings for future use, 1/4 cup plus 3 teaspoons of mix equals 1 serving.

To make Iced Green Tea, add 6 ounces hit water to mix above.  Add up to 1/2 cup whole milk.  Pour over ice and serve.

Hot Chocolate Ice Cream

Frozen Hot Chocolate!

Ingredients:

1/2 can sweetened condensed milk
1 cup half & half
4 Tablespoons hot cocoa mix




Directions:

Combine sweetened condensed milk, half & half, and cocoa mix.  Stir until well-mixed.  Chill.

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into the motor in the lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Serves 1 to 2

Chocolate Ice Cream

Cool and Creamy

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Ingredients:

4 teaspoons unsweetened baking cocoa
2 tablespoons sugar

1/2 cup half-and-half 

1/4 teaspoon vanilla extract

Directions:

Combine cocoa and sugar and stir. Add a small amount of half-and-half and mix. Add remaining half-and-half and vanilla. Stir until well-mixed.  Chill

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into the motor in the lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

Serves 1 to 2