Thai Peanut Chicken


1/2 cup soy sauce
4 TBS minced garlic
1 TBS minced fresh ginger root
2 pounds skinless chicken thighs or breasts, cut into small pieces
4 TBS Peanut oil
1 TBS Hot Chili Oil (can add more for extra heat)
1/2 TBS brown sugar
3/4 cup water
6 TBS crunchy peanut butter
4 TBS green onions, chopped, put 1 aside for garnish
Salt and pepper


In a large bowl, combine the soy sauce, peanut butter, brown sugar and water . Whisk together well and set aside.

Heat 2 TBS of the Peanut oil in a large skillet over medium high heat. Sprinkle the chicken with salt and pepper and sauté until browned. Remove from pan with a slotted spoon, and pour out any excess oil. Add in the other 2 TBS peanut oil and the garlic and ginger. Stir and let cook for a minute or two. Pour in peanut sauce mixture, add desired Chili oil for heat, and bring to a boil. You may need to add in extra water to get the consistency you like, depending if you like a thin or thicker sauce.

Reduce heat to low and simmer for 10-15 minutes. Add the chicken back in, stirring well, and simmer for 10 more minutes. Add in the 3 TBS of green onions. Serve over white rice and garnish with the rest of the green onions.


Caramelized Balsamic Onions

These can be stored in a air tight container in your fridge for up to a week. These are perfect over steak, burgers, or for an appetizer over some toasty bruschetta topped with Gorgonzola.


3 medium-large onions (white, yellow or red)
2 tablespoon Extra Virgin Olive Oil
1 TBS Balsamic vinegar
1tsp Worshishire Sauce
Salt and pepper, to taste


Peel and slice onions. Heat oil in large saucepan over medium heat. Add onions, salt and pepper, stir to coat onion. Cook for 10 minutes, stirring every few minutes. If the onions start to color too much or catch on the bottom of the saucepan, reduce the heat. Add the Balsamic vinegar and Worshishire and stir into onions. Be sure to scrape the bottom of the pan to remove all the flavors.

Reduce to medium/low and cover pan. Stir onions every five minutes and check that they are not burning on the bottom of the saucepan. Cook for another 20-30 minutes or so, until onions have reached the desired color and texture.


Ham Casserole

Recipe courtesy of Nikki Hollowell Gwin


3 cups cubed ham
1 cup uncooked rice
2 cups milk
2 cups grated cheese
1 cup fresh chopped parsley (ok, i did not have fresh and had to use dried)
...1 chopped bell pepper
salt and pepper


Cook rice according to pkg directions. Then mix all ingredients and pour into greased cassarole dish. Bake at 325 for 1 hour.

Shaved Fennel Salad

Recipe courtesy of Peter Francis Battaglia

A shaved fennel salad with extra virgin olive oil, fresh mandarin juice, fennel fronds, black pepper, sea salt, diced red onion, on a bed of baby spinach

Greek Salad

Recipe courtesy of Peter Francis Battaglia

A crisp and refreshing Greek Salad...a fine dice of red onion, celery, cucumber, oregano, red wine vinegar, Greek Olive oil (it's sooo good), some salad greens, ripe tomatoes, kalamata olives, squeeze of fresh lemon...toss together, and top with delicious feta cheese..

Thai Panang Curry with Chicken

Recipe courtesy of Nancy Josland Dalsin
Makes 2 -4 servings


12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon palm sugar
4 Thinly sliced Kafflir Lime Leaves
2 teaspoons Fish Sauce or to taste
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1 Red Bell Pepper
Stir fry vegetables, optional
Pinch ground Red Chili (to taste)

Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaves and palm sugar in the pan. As they reduce, add Chicken. Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near
boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits.
Add bell peppers about 15 minutes before serving along with fish sauce.

Slow Cooker Corned Beef and Cabbage

Recipe courtesy of Nancy Josland Dalsin
From J. Beethoven's Corned Beef Connection:

6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage

Spice Mixture
8 allspice berries
1 teaspoon black peppercorns (gourmet blend)
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme, tie in cheese cloth and add to liquid.


In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side.

If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours.

Black Fermented Garlic Butter

Recipe courtesy of Nancy Josland Dalsin

The Taste:
This is an obviously caramelized product. Molasses-like in its deep rich color and it’s slightly sweet and sticky presentation. The first taste is garlicky yes, but more along the lines of slow roasted garlic, quite tame. In addition there are strong sweet-savory notes. This must be umami-rich. Again, a crack research team is investigating.

Read more at Suite101: Black Garlic, New Gourmet Ingredient: Umami-rich, Deeply-flavored, Fermented - Odd and Wonderful http://www.suite101.com/content/black-garlic-new-gourmet-ingredient-a103710#ixzz1BWowlyAl

1 stick of butter (1/4 of a pound)
2 tbs of Italian Parsley finely chopped
2 tbs of chives finely chopped
zest of one lemon
6 cloves of black fermented garlic
whip all ingredients together

Piri-Piri Chicken

Recipe courtesy of Nancy Josland Dalsin

Piri-Piri Chicken

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chili peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 113/4x81/2x1 1/4-inch disposable aluminum baking pan (to catch drips)

Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.


Cheddar Broccoli and Bacon Soup

I suggest doubling this recipe, people will want more and it’s great left over.

Ready in 30 minutes
Serves 6


1 -10oz box frozen chopped broccoli
1 small onion, finely chopped
4 crisply cooked slices bacon, crumbled
2 TBS Butter or Margarine
3 chicken bouillon cubes
1 cup hot water
3 TBS flour
3 cups milk
3 cups shredded Cheddar cheese
Salt and black pepper to taste
*optional: few shakes of Cayenne Pepper or Hot Sauce to kick it up


Sautee’ the onions and butter in large soup pot until tender. Sprinkle in the flour and whisk for a minute or two. Slowly add in the milk, continue whisking on medium/ high until the soup starts to thicken.

Dissolve bouillon in the hot water and add to the pot. Bring to a low simmer, add in the broccoli, mix until it is all heated through. Reduce to medium/low and add in the Cheddar cheese. Do not let the soup come to a boil. When it’s all melted in stir in the crumbled bacon, reserving some for garnishing. Salt and pepper to taste. Serve with some Cheddar and Bacon on top.


Chicken Soup


For Stock:
1 (3 pound) whole chicken, cut into pieces
6 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
1/2 cup chopped fresh parsley
5 black peppercorns
4 cubes chicken bouillon, crumbled
3 bay leaves
1 pinch dried thyme
1 teaspoon salt

For Soup:
4 cups sliced carrots
2 cups sliced celery
1 large onion, chopped
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
½ cup-1 cup Acini pepe or ditalini pasta


In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, , thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, and simmer for a few hours. Strain stock, reserving chicken. Set aside.

In the same pot add 2 TBS EVOO, add in onion, celery and carrots and cook until translucent, stirring frequently.

Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in parsley, 1 teaspoon salt and pepper. Bring to a boil, then reduce heat and simmer 30 minutes.

*You can add the pasta directly into the pot with the soup but after a while it just swells and takes over the whole pot and you don't have as much broth. I like to boil pasta according to directions on the box and spoon pasta in bowl and then add the soup to it.


Italian Style Vegetable Beef Soup

½ lbs beef, cut into small pieces
2 cups diced tomatoes
3 cups of small pasta (orzo, ditalini, stars, tiny shells, etc…)
1 large container beef broth
4 large carrots, chopped
4 large celery stalks, chopped
1 large onion, chopped
½ large head of green cabbage
2 TBS Butter
Salt and pepper
1 TBS Onion powder
1 TBS Garlic powder
½ tsp Paprika
1 ½ TBS Parsley
1 TBS Oregano

Brown the steak with the butter in a heavy bottomed saucepan over medium-high heat. Set aside.

In a large soup pot over high heat, add the EVOO, the chopped vegetables, salt, pepper, paprika, onion and garlic powder. Stir frequently until the veggies are just starting to brown and are caramelized. Pour in the beef broth and diced tomatoes. Drain the oil out of the pan of beef and add to the pot. Combine and bring to a boil. Add in 4 cups of water, bring back to the boil, reduce and let simmer for at least an hour.

When you are ½ hour away from serving add in your pasta of choice, stirring until cooked. Serve with some freshly grated Parmesan cheese sprinkled on top.


Chicken Saltimbocca with Lemon Sauce

Recipe courtesy of Epicurious.com


4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice


Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.


Sweet and Tangy Beef Tips

Sweet and Tangy Beef Tips

Prep Time:
15 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 15 Min

2 TBS vegetable oil
1 TBS olive oil
1 onion, chopped
2 pounds cubed beef stew meat
1 cups beef broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce
6 TBS sweet and tangy barbecue sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 TBS flour
1 cup water


In a large skillet heat oil over high heat. Saute the onion until almost translucent.
Add the stew meat and cook on high heat until meat is browned on all sides.

Pour 1 cup of beef broth, soy sauce, barbecue sauce and Worcestershire sauce into the skillet. Stir in flour, garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 to 1 and ½ hours or more, stirring frequently.

Combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Serve over rice, egg noodles or pasta.