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Ian's Cajun Shrimp Gumbo
2 lbs peeled popcorn shrimp 16 oz seafood stock
1 lb flaked crab meat (Amazon) 1/4 cup parsley
1 lb diced hot sausage 1 tbsp cajun seasoning
1/3 cup flour 13 oz chicken broth
1/3 cup vegetable oil 3 bay leaves
2 cups onion 2 tbsp worcestershire sauce
1 cup chopped celery 1 tbsp thyme
2 cups bell pepper 1/2 tbsp hot sauce (tabasco, tapatia etc. - to taste)
10 oz pkg frozen okra 1 tbsp Kitchen Bouquet
8 oz tomato sauce 2 tsp garlic salt
salt and pepper (to taste)  

Make roux by heating oil in a large cast iron skillet, when very hot but not smoking, add half of the flour, stirring constantly with a wire whisk (see note below). Add remaining flour and stir rapidly until dark and smooth.

Add all vegetables (onion, celery, bell pepper, frozen okra) and cook until tender.

Add tomato sauce, water, and chicken broth all spices and let simmer for 1 hour. Add remaining ingredients and let simmer.

Best served over rice, and yields 8 to 10 servings

Note: If doubling or tripling the recipe, the roux will require more than a one to one ratio of flour to oil. Just add flour slowly until the roux is somewhat creamy in texture. Also if doubling or tripling the recipe, vary the amount of meats according to taste while using not as much water (if tripling the recipe I only use 4 cups water). Also I often substitute a cup of water with an extra cup of chicken broth.

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Peanut Butter Squares
1 Cup graham cracker crumbs 1 Cup smooth peanut butter
1 16 oz box confection sugar 1 12 oz bag chocolate chips
2 sticks margarine  

Melt butter over slow heat, then mix graham cracker crumbs with confection sugar in a medium mixing bowl. Stir in peanut butter and margarine (this is easier if butter is still hot and peanut butter is at room temp). Spread the peanut butter mixture evenly in a 9" x 13" pan. Melt chocolate chips over slow heat and spread evenly over the peanut butter mixture. Chill until semi-soft, then cut into squares (if they get too hard, when you cut them the chocolate will crack, however if the chocolate is too soft, it will run back together and down into the cuts)

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Gloria's Tres Leches Cake
1 Box of regular white cake mix 1 Cup whole milk
1 Can evaporated milk (12 oz) 1 Can sweet condensed milk (14 oz)
1/2 Cup white rum 1/2 cup pineapple juice
1 cup cool whip 1/2 cup finely chopped pecans

Bake the white cake per instructions. Once cooled, inject the cake, with a mixture of the 3 milks, rum & pineapple juice. For topping, mix coolwhip with a small amount of condensed milk and spread evenly on top. Sprinkle the pecans over all.

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Hurricanes' de Maribel

1-1/2 Cup amaretto 1-1/2 Cup light rum
1-1/2 Cup dark rum 1-1/2 Cup gin
1 cup pineapple juice 1 cup orange juice
1 cup grapefruit juice Grenadine (for colour)

Mix all ingredients, hide car keys, embibe responsibly - prepare for an epic hangover

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Karen's Meatball Appetizers
20 Ounces grape jelly 2 small cans crushed pineapple
2 regular jars shrimp cocktail sauce 2 lb bag frozen meatballs

Heat grape jelly, cocktail sauce and pineapple in a crock pot until jelly is melted. Add meatballs and let simmer for 30 minutes.
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Homemade Wine Coolers
1 gallon blush wine 3 litre bottle sprite or 7-up
2 oranges 2 lemons
2 limes  

Mix the wine and sprite/7-up in a cooler. Quarter the lemons, limes and oranges. Squeeze all citrus into the mixture, throwing in approximately half of the peelings. Is drinkable immediately, however removing the peelings after about 2 hours will keep the mixture from becoming too bitter.

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Rosie's Ambrosia
1 large container small curd cottage cheese 1 large container cool whip
1 large box strawberry kiwi instant jell-o 20 oz can fruit cocktail
20 oz can crushed or finely diced pineapple 1 can mandarin oranges

Drain the fruit cocktail, pineapple and mandarin oranges. Mix all ingredients in a large bowl. Chill well and serve.
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Karen's Rum Cake
1 pkg butter cake mix - yellow 1 small package instant pudding
4 eggs 1/2 cup water
1/2 cup crisco oil 1/2 cup rum

Mix the cake ingredients for 10 minutes. Pour the mix into a prepared pan and cook at 325 degrees for 45 minutes. Let cool for a few minutes then turn it out onto a piece of aluminum foil. Sprinkle the shiny side with granulated sugar.
1/2 cup margarine 1 cup sugar
1/4 cup water  

Boil for 2 minutes in a sauce pan. Remove and pour in 1/4 cup rum. Pour over the cake while hot. (Hint: Crunching up the foil around the cake will allow the glaze to hold to the cake)

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Hot Butter Rum Drink

1 lb butter 2 tsp cinnamon
2 lb lt. brown sugar 1 tsp cloves
3 beaten eggs 1 tsp allspice
1 tsp nutmeg  

Melt butter, add spices to butter and mix thoroughly. pour butter/spices over the brown sugar, and add beaten eggs. Mix thoroughly, and refrigerate. The batter should chill 24 hours before use. To imbibe, about 2 tablespoons (to taste), 1 jigger rum and hot water.

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Karen's Italian Kream Kake

Cream together: 1/2 cup oleo (Country Crock)
  1/2 cup Crisco
  2 cups sugar
Add: 1 cup buttermilk
  1 tsp dark vanilla
  5 egg yolks
Add: 2 cup flour (dipped method)
  2 tsp baking soda
Beat stiffly: 5 egg whites
Fold egg whites into batter
Add: 1 cup chopped nuts   (Optional 1 cup coconut)

Pour into 3 well-greased and floured 9-in. cake pans. (I place a piece of wax paper in the bottom of each pan to make it easier to remove from the pans. Bake for about 25 minutes at 350 degrees. Insert a toothpick into the center of each cake. If the toothpick comes out of the cake without any batter, the cake is ready. Let the cake cool for 10 minutes and turn onto a wire rack to finish cooling. Remove the wax paper and place in freezer until frozen. Frost with cream cheese icing.

Cream Cheese Icing

8 oz cream cheese, softened 2 tbsp flour
¾ cup oleo (Country Crock) 1 tsp dark vanilla
1 box and 1 cup confection sugar Chopped pecans

Cream together. Frost the cakes while frozen. This will cover the cake thinly. Sprinkle with pecans. Let defrost about 2 hours before serving.

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Marit's Sweet Potato Casserole

Filling: 3 cups mashed sweet potatoes (~2 lbs raw)
*** If doubling the recipe, use 6 cups but don't double anything else
  1 cup sugar
  2 eggs
  1 tsp vanilla
  1/2 cup butter
  1/3 cup milk
Topping: 1 cup light brown sugar
  1 cup chopped (or not) pecans
  1/3 cup flour
  1/3 cup butter (soft, not melted)

Boil potatoes until tender, then drain and mash them. Add the rest of the filling ingredients and mix until creamy. Put mixture in a greased 1-1/2 quart casserole dish. Mix the ingredients for the topping and crumble on top. Bake at 350 degrees for 30 to 40 minutes. Serve warm.

Seafood Stuffed Mushrooms

OM's Chili

5 lbs high grade ground meat ( I use a mix of turkey/beef )

2 - 15oz cans kidney beans (optional)

1 Package Wick Fowler's© 2 Alarm Chili Mix

2 cups diced white or yellow onion

2 - 15 oz. cans tomato sauce sauce

2 cups diced bell pepper

2 - 15 oz. cans diced tomatoes ( Basil, Oregano & Garlic is good )

Brown all of the ground meat in a large (5 qt. or more) stew pot. After browned, drain the meat. Add the diced vegetables and simmer for 15 minutes. Add the canned tomatoes, tomato sauce and beans (if used), spices and simmer for 1 hour.

hints: I don't use all of the chili powder that is in the chili mix
        Diced mushrooms are also good in this recipe.
        Sometimes i use 2 small cans of  Ro-Tel© brand tomatoes in lieu of 1 can of diced tomatoes.

Robert's Buffalo Wings

4 -8 lbs. disjointed chicken wings * 4 cups buttermilk
3 - 5 tbsp salt 3 - 4 tbsp cayenne pepper
4 - 6 cups peanut oil 4 - 6 cups flour
1 lb. butter 1 large and 1 small bottle tabasco sauce
1/4 cup worcestershire sauce 1/4 cup soy sauce
6 bay leaves  
* Cut off and discard the tips of each wing. Cut the main wing into two parts at the second joint

Marinade Ingredients
4 -8 lbs. disjointed chicken wings 3 - 4 tbsp cayenne pepper
4 cups buttermilk 3 - 5 tbsp salt
Marinade - Mix all of the marinade ingredients, except wings, in a large ziploc bag, mix well, then add the wings and mix. Refrigerate overnight.

- Remove the wings from the bag and wash off the buttermilk. Mix the flour and 3 - 4 tbsp cayenne pepper in a bag or bowl, then dust the wings in this mix. Heat the peanut oil in a large casserole dish or deep fryer. When hot, add some of the wings and stir occasionally for about 10 minutes, or until golden brown and crisp. Remove and drain well. Cook the remaining wings.

Sauce - Melt 1 lb. butter, tabasco sauce, soy sauce, worcestershire sauce, and bay leaves. Dip the cooked wings in the sauce and place in a baking pan, then add tabasco on top. In 250F oven, cover and bake for about 40 to 50 minutes.

 Cedar Door's Mexican Martini  

1-3/4 oz. Sauza Gold tequila 2 oz Goodflow lime juice
1-3/4 oz. Hiram Walker triple sec Splash of orange juice

Fill a 16-oz tumbler with ice, and add all ingredients. Pour into a coctail shaker and shake vigorously

 Trudy's Tortilla Soup  

2 to 3 tablespoons margarine 1/2 tablespoon ground cumin
1 pound boneless skinless chicken breasts, cut in 1/2 inch cubes 1/2 tablespoon ground black pepper
2 poblano peppers, diced 1 tablespoon chicken base (below)
2 Anaheim chili peppers, diced 1 tablespoon salt or less to taste
Kernals from 1 ear of fresh corn 1 1/2 bay leaves
1 large tomato diced 15 ounces tomato juice
1/2 large onion, diced 3 quarts water
2 cloves of garlic, finely chopped Monterey Jack or Cheddar cheese and tortilla chips, for garnish

In a soup or stock pot, melt the margarine and add the next seven ingredients. Sauté until the chicken is cooked, the veggies are tender and the onion is transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips. Makes about 3 1/2 quarts.

Chicken Base:

Chicken base is a chicken flavored seasoning paste which can usually be found in jars at supermarkets. If it can't be found, the 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth.

 Spinach Strawberry Salad   


1/3 cup raspberry vinegar 1 teaspoon salt
1/2 cup sugar 1 teaspoon dry mustard
1-1/2 tablespoons minced onions 1 cup vegetable oil
1-1/2 tablespoons poppy seeds  


1 - 2 pounds baby spinach 1 pint sliced strawberrys
1/2 cup chopped pecans  

Dressing: Put vinegar, salt, sugar, dry mustard and onion in a blender and blend while slowly adding the oil. When thick, add poppy seeds.

To Serve: Place spinach, strawberries and pecans in a salad bowl. The dressing will be thick, so add vinegar to thin it out. Do not worry as you cannot add too much vinegar. (This is also good with fresh fruit).

 Karen's Taco Soup   

Brown 2 to 2.5 lbs. Hamburger and 1 small chopped onion. Add the rest of the ingredients and simmer for 30 minutes
Note: don’t use any “ranch style beans” – they tend to be too thick

Salt & Pepper

1 can kidney beans

1 pkg dry taco mix

1 pkg   dry Ranch dressing mix

1 can   hominy   

3 can   stewed tomatoes (I use garlic roasted)

2 cans pinto beans w/jap. peppers (jalapenos option but undrained)

1 ½  cup water


Miranda's Chinese Crab Soup   

90 oz chicken broth

4 eggs

1 to 1.5 lb of fresh lump crab meat (imitation ok)

2 tblsp corn starch, dissolved

1 can/jar white asparagus

1/2 tsp salt

2 lg chopped scallions 1 chopped garlic clove

1 can baby corn

1 tbsp Fish sauce

12 or so mushrooms


In a 5 quart soup pot:

Wash asparagus and remove hard bottoms if using fresh green asparagus.

Drain and wash baby corn. Cut corn and asparagus into 1- to 2-inch chunks. You want the pieces to be bite-sized. Dice mushrooms small.

Add the corn and asparagus to your pot of soup.

If you'd like a slightly thicker soup, dissolve 2 tblsp of cornstarch to 1/2 cup of cold water. Add the mixture to the pot.

When your soup pot starts boiling, add in the crab (cut small pieces), the fish sauce, garlic, scallions, mushrooms and stir.

In a separate bowl, break 4 eggs. Pierce the yolks with a fork and lightly scramble - do not beat.

Stirring very fast, slowly pour the bowl of scrambled eggs into the pot, continuing to stir as the eggs stream in. When the eggs are all in, turn the heat down to medium to simmer.

Taste and add salt or fish sauce if necessary. Cook until corn and asparagus are tender.

 Rudy's Creamed Corn  

4 lbs. frozen sweet corn

2 of 8 oz blocks cream cheese
     (diced into 1 inch squares)

1 stick (4 oz) of salted butter

3/4 cup heavy whipping cream

4 tablespoons of sugar

1 teaspoon black pepper

1/2 teaspoon salt  

*** This recipe serves 12 .. consider cutting it accordingly

Throw all the ingredients, into a crockpot on medium or low for at least 4 hours.
If you need it done faster, cook it on the stove or on high in the crockpot (won't be as good if cooked fast).
All of the cream cheese pieces will completely melt, break down and combine with the cream and butter to make the ‘gravy’. Do not over-salt.

 Camp's Crab Quiche  

1 - 9" deep dish pie shell

3 drops +/- fave hotsauce

4 eggs

1 cup shredded monterrey jack cheese

1 cup heavy cream

1/4 cup grated parmesan cheese

1/2 tsp salt 8 oz. flaked fake crab meat and/or lobster chunks
1/2 tsp black pepper 1 green onion - chopped
Optional: sauteed spinach & mushrooms

Preheat oven to 350 degrees. Bake the pie crust for about 15 minutes, or until just starting to brown. Remove from oven and let cool.

WHISK together the eggs, cream, salt, pepper and hotsauce. STIR in the shredded cheeses, onion and crab. Pour into the pie shell.

Bake for 45 to 50 minutes (IF ON A DRIP PAN) - 25 to 30 minutes if not.
Turn off the oven but leave door closed for 30 to 40 minutes more to allow thickening.

 Abuelita's Corn Bread  

Half cup cornmeal

2 cups flour

One and a half cups butter melted

Half cup sugar

1 cup milk

Two eggs

One can cream corn 4 tablespoons baking powder

Mix all ingredients, adding milk slowly to create a thin paste and bake for 25 to 30 minutes.

 Clam Chowder  

3 8-ounce bottles clam juice

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter

3 slices bacon, finely chopped

2 cups chopped onions

1/4 cup all purpose flour

2 garlic cloves, chopped 1 bay leaf
1 1/4 cups chopped celery with leaves 6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cup half and half  

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
Remove from heat.

Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown NOT CRISPY, about 8 minutes.
Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown).
Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Season to taste with salt and pepper. (Can be prepared 1 day ahead).
Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

 Apple Cobbler  

3/4 cup sugar

1/2 teaspoon ground cinnamon

2 cups all-purpose flour

2 cups sugar

2 large eggs

2 teaspoons baking powder

3/4 teaspoon salt 1/4 teaspoon cinnamon
1 cup butter, melted 9 to 10 cups sliced apples (Granny Smith are best)

Heat oven to 350°F.

Place sliced apples in ungreased 13 x 9 inch baking dish.
Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl and sprinkle over apples (and yes it looks like alot).
Combine 1/4 teaspoon cinnamon, flour, sugar, eggs, baking powder and salt in bowl, then mix until it resembles bread crumbs. Sprinkle over apples.
Pour melted butter over topping. Sprinkle a small bit of cinnamon over all.
Bake 45-55 minutes - until lightly browned and apples are tender. Longer baking means a crunchier topping.
Credits here

 Pecan Pie  


1 cup dark brown or light brown sugar

1-1/2 cups KARO syrup (3/4 dark and 3/4 light)

4 eggs

1/4 cup butter

1-1/2 teaspoons vanilla extract

1-1/2 cups pecans, coarsely broken

1 unbaked deep dish pie shell  

In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
Strain the mixture to make sure it's smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 55 to 60 minutes or until set.

 Blackberry Pie  

4 cups blackberries

1/2 cup white sugar

1/2 cup all purpose flour

2 tbsp milk

1/4 cup confection sugar

1 unbaked deep dish pie shell & flat pie shell

Preheat oven to 425 degrees F.
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell.
Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust (can be lattice).
Seal and crimp the edges, and cut vents in the top crust for steam to escape unless lattice is used.
Brush the top crust with milk or (egg whites ?), and sprinkle with 1/4 cup confection sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F, and bake for an additional 25 to 28 minutes, or until the filling is bubbly and the crust is golden brown.
Cool on wire rack.

 Buttermilk Calamari  

2 cups vegetable oil

1 cup buttermilk

1 cup all purpose flour

1/2 tablespoon salt

1/2 tablespoon ground black pepper

1 teaspoon dried oregano

1 to 2 pound squid, cleaned and cut into 1 to 1-1/2 inch rings

NOTE: Cook each small (10 to 12 rings) for about 4 to 5 minutes.
Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
Pour buttermilk into a medium bowl. In a separate bowl, Mix the flour, salt, pepper and oregano.
Dip squid rings into the buttermilk, then into the seasoned flour.
Place the coated pieces in the hot oil, in small batches, turning if necessary, for even cooking.
When evenly browned, drain on paper towels to drain, Rinse and repeat.
Serve hot.

 Dessert Crepes  

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

1 drop vanilla extract


In large bowl, whisk all ingredients until smooth.

Heat a medium-sized ( 7 or 8 inch ) skillet or crepe pan over medium heat.

Grease pan with a small amount of butter or oil applied with a brush or paper towel.
Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan,
tilting the pan so that bottom surface is evenly coated.

Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.

Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Serve immediately.

Hints: Fill with fresh blueberries, cut strawberries, pineapple, whipped cream cheese or spray whip cream and sprinkle confection sugar on top. Also strawberry cream chesse and/or Nutella is a nice touch :)

 Vero's Sopa De Marisco (Seafood Soup)   

Peels shells from 1 lb. of raw shrimp

1/4 of a medium size white onion

2 garlic cloves

1 bay leaf

5 cups of water


2 tablespoons of olive oil

1-1/4 cup of peeled & diced carrots

1-1/4 cup of peeled & diced potatoes

1-1/4 cup of diced celery

1 chipotle pepper in adobo
(optional - BUT use very little - 1/2 tbsp)

4 large Fresh Epazote leaves
(OR chopped Cilantro)

1 lb. of raw peeled shrimp
(use peels to make the broth)

1 lb. or so of seafood mix

Salt and pepper to taste

Lime wedges to serve

Broth: Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water.
Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for
about 6-8 minutes, then set aside.

Paste: While the broth is simmering, place the tomatoes, onion, and garlic (LAST) on a hot griddle
to roast (I used a cast iron skillet). Turn from time to time to have an even roasting.
This step will take about 8 minutes. If using garlic paste (jar) add at about the last 5 minutes.
Once the tomatoes, onion, and garlic are ready, place into a blender along with
the chipotle peppers (if using). Process until you have a fine pure. If needed,
chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.

Stockpot: In a medium-size stock pot, heat the oil at medium temperature, add the carrots, and
cook for a couple of minutes. Then, stir in the potatoes and celery and cook for
6-7 minutes, stirring often to keep them from sticking to the pan.

Pour the tomato sauce into the stock pot using a strainer, bring to a boil, and then lower
the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in
the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp.
The shrimp will be a light orange color but still look firm; do not overcook or the
shrimp will have a rubbery texture. Also add in the seafood mix.

Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Serve with lime wedges and white rice.

Not everyone roasts the tomatoes, garlic, and onion for this soup.
If you like spicy food, add extra peppers.

 Mom's Biatatti & Rice 

Meat Mixture

1-1/2 lbs. top boneless sirloin (cut cross-grain)

1/3 cup butter

1 bunch spinach – chop coarse

1/2 lbs. mushrooms – chop coarse

1 cup white onion slice thin

Salt & Pepper to taste

1 bunch green onion with tops – chop fine

White rice


2 tbsp horseradish

1/4 cup lemon juice

1/4 cup soy sauce

1/2 lbs. mushrooms – chop coarse

1 cup white onion thinly sliced

1/2 tsp red pepper to taste

Stir fry the meat in butter until rare – add the rest of the veggies, cover and steam 3 to 4 minutes until spinach is wilted
Serving: Cook the rice for the amount of people. Pour sauce into plate then rice on top, then meat mix

 Picante dip 

16 oz softened Cream Cheese

2 Cups Salsa

Mix together    (the recipe makes quite alot but can be halved, doubled etc.)

 Queso Dip 

1 lb. Owens sausage

1 can mild rotel tomatoes

1 large Velveeta cheese block

1 package +/- taco seasoning (to taste)

Brown the sausage. Cut the velveeta into 1" squares and add all ingredients into a crockpot.
Stir occassionally making sure the dip does not burn on the bottom or glaze on top

 Kale Toscana Soup 

16 oz spicy ITALIAN sausage

8 slices of bacon

1/2 large onion diced

2-3 cloves of garlic minced

28 oz low-sodium chicken broth

3 cups water

5 medium russet potatoes thinly sliced

1 tsp crushed red pepper flakes optional

Salt and pepper optional

6 cups chopped kale

1 cup heavy whipping cream

Parmesan cheese

Brown sausage in a large pot or dutch oven.
Remove sausage with a slotted spoon and set aside.
Cut bacon into small pieces.
Add bacon to pot and cook until crispy.
Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
Stir in minced garlic and cook for 1 minute, stirring frequently.
Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
Continue cooking until potatoes are tender, about 10 minutes.
Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
Stir in the heavy cream and let heat through.
Ladle soup into bowls and serve with Parmesan cheese.

 Tomato Basil Soup 

6 tablespoons butter

1 onion, thinly sliced

15 baby carrots, thinly sliced

2 stalks celery, thinly sliced

3 cloves garlic, chopped

36 oz can tomato sauce

1 1/4 cups chicken broth

3 tablespoons chopped fresh basil

2 tablespoon chopped fresh oregano

salt and ground black pepper to taste

1 1/2 cups heavy whipping cream

Parmesan cheese (garnish)

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes.
Stir in both amounts of tomato sauce, chicken broth, basil, and oregano.
Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.

Pour soup into a blender no more than half full, ADD CREAM WHILE BLENDING, blend until smooth.
This will take several steps to blend the entire pot. Reheat and serve.

 Creamy Spinach Parmesan Stuffed Chicken 

4 chicken breasts (4-6 oz each) -or- boneless thighs ***

1 tbsp olive oil or avocado oil

1 tsp paprika

1 tsp salt, divided

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 cup grated parmesan

4 oz cream cheese, softened

2 tbsp mayonnaise

1 1/2 cups chopped fresh spinach

1 tsp minced garlic

1/2 tsp red pepper flakes

Makes 4 servings (SEE PROCESS BELOW)

Mix the paprika, ½ tsp of salt, garlic powder, and onion powder in a small bowl and set aside.

Drizzle chicken with oil and rub with seasoning mix.

Butterfly each chicken breast for the filling.

Make the filling by combining the cream cheese, parmesan, mayo, spinach, garlic, red pepper, and remaining salt.

Stir well to incorporate ingredients fully. Fill the butterflied chicken breasts with the creamed spinach mixture.

Place chicken breasts in a baking tray or dish sprayed with nonstick spray.

Cook about 30 minutes at 375 or until chicken is no longer pink.

Serve this chicken with a large salad or cauliflower mash, pearled couscous is also nice -or- mashed potatoes ..
Ricotta cheese can be substituted for cream cheese if preferred

Put the rub in a small bowl
Put olive oil in a plate/saucer
The filling will be in a bowl by itself already
Lay the chicken skin side up (although skinless) on a small cutting board
Use a brush and baste the chicken with olive oil
Turn the chicken over, fill it, fold it and toothpick it
Sprinkle the rub over the side thats up
Turn the chicken over, place it on the cooking sheet rub side down and then
     sprinkle the top with rub (to make both sides with rub)

*** Last time i made this was 1 breast and 8 thighs. I had to triple the recipe for the rub
     and double the recipe for the filling (and there was a small bit of filling left over)

 Natasha's Creamy Shrimp Pasta  

3/4 lb fettuccini pasta

1 tbsp olive oil

1 lb large raw shrimp peeled and deveined (21-25 ct) -OR- 24 oz small shrimp (popcorn or a bit larger)

1/2 onion (medium), finely chopped

2 tbsp unsalted butter

1 garlic clove minced

1/3 cup favorite white wine

2 cups whipping cream

1/2 tbsp lemon juice OR lemon zest

1/3 cup shredded parmesan cheese

1 tsp Sea salt or to taste

1/2 tsp black pepper or to taste

1/2 tsp paprika or to taste

1 tbsp Parsley finely chopped, to garnish


Add 3/4 lb pasta to a pot of boiling water with 1 tbsp salt and cook according to package instructions until al-dente.
Drain without rinsing and set aside.

While pasta is cooking, prepare the shrimp and sauce.
Season shrimp with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika.
Place a large, non-stick pan over medium/high heat and add 1 tbsp oil.
Once oil is hot, add shrimp in a single layer and cook through (don't overcook).
Remove to a separate dish leaving the sauce.

In the same hot pan, add 2 tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often.
Add minced garlic and sauté another minute until fragrant.
Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
Stir in 2 cups cream, bring to a light boil then simmer 2 min.

Add 1/2 tbsp lemon juice OR lemon zest (add per landon for a bit of tanginess) if juice - whisk fast or it will curdle.

Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth.

Let it come just to a simmer WITHOUT BOILING then turn off the heat and season sauce with more salt, pepper and paprika to taste.

1. WITH noodles, stir in the shrimp and noodles until mixed evenly, serve and granish OR
2. OVER noodles, stir in the cooked shrimp until well mixed and serve over the noodles, serve and granish

Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.
Recipe has been altered - the original is here.

BBQ Glazed Meatloaf  

2 lbs. ground beef (93%)

1 tbsp olive oil

1/2 finely chopped onion (about 1 cup)

3/4 cup Italian bread crumbs

2 tbsp tomato paste, divided

1 cup milk

2 tsp garlic powder

1 tbsp worcestershire sauce

2 beaten eggs

1 tsp paprika

1 tsp kosher salt

2 tsp dried parsley

1/2 cup barbecue sauce (I use KC Masterpiece)

1 tbsp apple cider vinegar

Preheat a smoker or pellet grill to 250ºF.

In a small pan, heat the oil over medium heat and add the onion.
Cook until softened, 7-10 minutes. Allow to cool completely.

In a small bowl, combine milk and breadcrumbs to form a thick paste, stirring well.
Leave 5 minutes to allow crumbs to absorb all the milk and swell.

In a large bowl, combine the Ground Beef, onion, breadcrumb mixture, 1 Tbsp. of tomato paste,
garlic, Worcestershire sauce,, eggs, paprika, salt, and parsley. Using hands, mix lightly but thoroughly.

Carefully scrape the meat out onto a wire rack or a loaf pan, and shape into a loaf.

In a bowl, combine remaining tomato paste, BBQ sauce and vinegar to make a sauce - yes its enough !

Brush meatloaf with the first coating of sauce, and place the entire rack into the smoker.
Brush with the sauce during cooking every 35-40 minutes.

Cook the meatloaf until it reaches an internal temperature of 165ºF, about 3-4 hours.
In Landon's cooker that was 1 burner, halfway up for 3.5 hours ...
I put the drippings over the meatloaf when done - DONT DO THAT - IT LOOKS UGLY !

No Bean Chile Con Carne (Makes 6-8 servings)  

2 lb. extra lean ground beef or bison

2 tsp. pumpkin pie seasonings (or 1 tsp cinnamon + 1 tsp. nutmeg)

2 onions, chopped

2 large green bell pepper, chopped

2 16 oz. can tomato puree

2 8 oz. can tomato sauce

2 cup broth or water

6 garlic cloves, minced

4 tbsp. chili powder ( to taste)

2 tbsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cayenne (optional)

Sea salt and pepper to taste

2 tbsp. coconut oil


Heat coconut oil in a soup pot over medium-high heat and add your onions and bell pepper.

Allow to cook together for about 5 minutes, stirring occasionally.

Next, add your ground beef and garlic and cook until slightly browned, about 5-6 minutes.

Add tomato sauce and puree, broth (or water instead) and all spices. Bring everything to a boil, and then lower to a simmer.

Allow to cook for about an hour and serve. This chili freezes well and makes excellent leftovers. Serving size is one cup.

 Loaded Crack Dip 

4 oz cream cheese

1 cups mayonnaise

1/2 cup sour cream

1 packet of dry ranch mix
1 - 1/2 cups fine shredded cheddar cheese 2 green onions chopped

½ cup LOW SODIUM bacon diced (plus extra for garnish)

In a medium mixing bowl, mix together cream cheese, mayo, sour cream and ranch mix with a hand or stand mixer.
Beat until smooth and creamy.
Next, stir in cheese, onions and bacon.
Cover and chill for at least 2 hours.
Serve with your favorite crackers or pretzels (Pita chips ??)


  Maribel's Cream Cheese & Sausage Dip 

16 oz Philadelphia brand cream cheese

1 lb ITALIAN sausage (spicey or not - to taste)

1 10 oz. can of favorite Rotel® diced tomatoes


Put all in a deep pan and heat slowly until the cream cheese melts andmixes well with the sausage and Rotel.
For fun you can add a bit of taco seasoning (maybe 1/3 packet)

 Creamy Asiago Chicken and Mushroom Tortellini Soup 

8 tablespoons oil or butter

32 ounces mushrooms, sliced LARGE

2 large onions, diced

8 cloves garlic, chopped
3 teaspoon thyme (no more) 1 cup flour (rice flour for gluten free)
2 cup white wine (or broth) 16 cups chicken broth (+/- prn
32 ounces cheese tortellini 2 lb (or a bit more) boneless and skinless chicken breasts
2 cup heavy/whipping cream 4 tablespoon dijon mustard
2 cup asiago cheese (or parmesan), grated salt and pepper to taste

Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the
mushrooms have released their liquid and it has evaporated, about 10-15 minutes.

Mix in the garlic, thyme and flour and cook, stirring, for a minute.
Add the wine and deglaze the pan.

*** You can grill the chicken in advance to 1/2 done then add now ***

Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender
and the chicken is cooked, about 10 minutes.
Remove the chicken, dice or shred it and mix it back into the soup.
Add the cream, mustard and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.

1. Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour.
2. Cook the mushrooms even longer, until they start to caramelize, for more mushroom-y flavour goodness!
strong>3. Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour.
4. Add 1 tablespoon grainy mustard.
5. Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the miso
in a bowl before mixing it back into the pan sauce just after you remove from the heat.
(Note: Miso is salty so go easy on seasoning with salt.)

Original Recipe Here

 Crawfish Etouffee (8) 

2 cups long grain white rice

3 cups water

1 cup butter

1-1/4 large onion, chopped

2 cloves garlic, chopped

1/3 cup all-purpose flour

1-1/4 pounds crawfish tails

2 tablespoons and 2 teaspoons canned tomato sauce

1-1/3 cups chicken broth

8 green onions, chopped

2 tablespoons Cajun seasoning, or to taste

salt and pepper to taste

Cook appropriate amount of rice for the amount of servings.

While the rice is cooking, melt the butter in a large skillet over medium heat.
Add the onion, and saute until transparent.
Stir in the garlic, and cook for a minute.
Stir in the flour until well blended.
Gradually stir in the tomato sauce and chicken broth, then add the crawfish tails and bring to a simmer.
Add the green onions and season with salt, pepper, and Cajun seasoning.
Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Best served also with garlic toast ;)

 Provolone Fondue 

For the provolone fondue:

1 cup heavy cream

1/4 cup water

1/2 cup grated provolone cheese

3/4 cup grated Havarti cheese (Castello)

1 cup grated yellow American cheese
(white american may be better)

1/2 teaspoon kosher salt

1/2 tsp freshly ground white pepper

Fondue directions:

Combine cream and water in a stockpot. Bring to a simmer.
Slowly add cheese while blending with a hand blender until very smooth.
Season with salt and pepper. Set aside.


Homemade pretzel bites (Makes 20-24)

1.5 cups warm water (110-115 degrees F)

1 tbsp sugar

2 tsp kosher salt

2-1/4 tsp active dry yeast

4.5 cups all purpose flour (more if necessary)

2 ounces unsalted butter, melted

vegetable oil or oil spray (Pam)

2/3 cup baking soda

1 large egg yolk

coarse kosher salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and,using the dough hook attachment, mix on low speed until well combined.
Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl,
(approximately 4 to 5 minutes).

Alternatively, you can kneed the dough for 8-10 minutes on a floured flat surface until elastic.
Remove the dough from the bowl, clean the bowl and then coat it with some oil or cooking spray.
Return the dough to the bowl, cover with plastic wrap and let sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

You can punch down the dough and repeat the rise step if you want more fluffy pretzels (that’s what I did).

Preheat the oven to 450 degrees F. Line 2 half-sheet pans (1 if making only half the dough) with parchment paper
and lightly brush with the vegetable oil. Set aside.

Bring 10 cups of water and the baking soda to a boil in an 8-quart saucepan.
In the meantime, turn the dough out onto a slightly floured work surface.
Form the dough into golf ball sized pieces. A good way to make them seamless is to make a circle with your fore finger and thumb and push the dough up
through the circle. Then you pinch the bottom where any bits of dough aren’t smooth. Place onto the parchment-lined half sheet pan.
Place the balls into the boiling water, 1 by 1, for 30 seconds.
Remove them from the water using a large flat spatula.
Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle
with the coarse salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.
Transfer to a cooling rack for at least 5 minutes before serving.

** I probably could have let these cook a couple more minutes to make them a little browner, but the texture was perfect.

 Cracker Barrel - Fried Apples for 6 

1/4 cup bacon drippings, -or-
4 tablespoons butter

6 tart (gala/honeycrisp) apples peeled, cored, and sliced

1 teaspoon lemon juice

1/4 cup brown sugar

1/8 teaspoon salt

1 teaspoon ground cinnamon

1 pinch ground nutmeg



In a large skillet, melt bacon drippings or butter.
Spread the apples evenly over the skillet bottom.
Sprinkle the lemon juice over them, followed by the brown sugar and salt.
Cover and cook over low heat for 15 minutes, until apples are tender and juicy

NOTE: watch close - 15 mins for me was too much and they came out like applesauce
Sprinkle with cinnamon and nutmeg and serve.
You can add a squeeze of lemon at the finish for enhanced flavor, this is optional.

NOTE: I used granny smith apples and they ended up too tart.

 Peach Cobbler  

1/2 cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

6 cups fresh peach slices ( 3 lbs frozen )

1 tablespoon lemon juice

Ground cinnamon and nutmeg (optional)


Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry
ingredients are moistened. Pour batter over butter (DO NOT STIR).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat,
stirring constantly; pour over batter (do not stir). Sprinkle top with cinnamon and nutmeg to taste.

***** It does not fill up the dish because it rises quite alot when cooking !!! *****

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

 Greek Moussaka (Greek Eggplant Lasagna) 

There’s 4 components to Moussaka:

1. Cooking the eggplant

2. Meat sauce, a Bolognese type sauce made with lamb or beef - traditional with oregano and cinnamon

3. Béchamel sauce – thicker than used in Lasagna

4. Gratin, it’s semi-set using eggs; layering it all up, lasagna style.


1 kg / 2 lb eggplant sliced 1/3"

1 tsp salt

2 - 3 tbsp olive oil (spray is alot easier !)

Meat Sauce - Make in a deep heavy skillet

1 tbsp olive oil

1 onion , diced (any color)

3 garlic cloves , minced

1.5 lb ground beef or lamb (mince) (Note 1)

1/2 cup red wine

14 oz crushed tomatoes(drain if watery)

3 tbsp tomato paste

1 cup beef broth/stock (Note 2)

1 beef bouillon cube crumbled or 1 tsp powder

2 bay leaves

1.5 tsp sugar (any)

2 tsp dried oregano

1/2 tsp cinnamon

3/4 tsp salt

Bechamel Sauce

4 tbsp (60g) butter

5 tbsp plain flour

2 1/2 cups milk (any fat %)

1/4 tsp nutmeg

1/2 cup parmesan or kefalotiri cheese, grated (Note 3)

1 egg

1 egg yolk

1 1/4 tsp Vegeta, vegetable or chicken stock powder (or salt) (Note 4)

1/4 tsp pepper


1/3 cup panko breadcrumbs (Note 5)


Baking the eggplant: (note 6)

Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining
eggplant. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
Preheat oven to 240C/450F.
Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays
(you might need 3 trays, work in batches), **** BRUSH OR SPRAY WITH OLIVE OIL ****
Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

BBQing: Do not salt - lightly cover each side with olive oil ( spray is alot easier ! ) and bbq, medium heat
for 5 to 8 minutes or softened.

Meat Sauce

Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
Add wine, cook for 1.5 minutes or until alcohol smell is gone.
Add remaining ingredients and stir to combine. ****DRAIN THE TOMATOES IF TOO MUCH WATER ****
Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until thick

Bechamel Sauce

Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly
coats the back of a wooden spoon.
Remove from the stove.
Whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.


Lower oven to 180C/350F (all oven types).
Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the meat sauce.
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Recipe Notes:

1. Meat - lamb is traditional, beef is equally delicious!
2. Beef stock - or use hot water plus 1 extra bouillon stock cube (or 1 tsp of powder)
3. Cheese - Traditionally this is made with grated Kefalotiri Cheese which is actually sold in some large supermarkets
in Australia nowadays. But I've been making this with parmesan for years.
4. Stock powder - I like using Vegeta or chicken or vegetable stock powder to flavour the white sauce because it adds
more flavour than plain salt and there's a LOT of sauce! But plain salt will do just fine too. (I would probably add
a bit more cheese!)
5. Panko - Panko is totally not Greek, it's Japanese breadcrumbs. But I practically always use panko instead of normal
breadcrumbs because the pieces are bigger so you get way better CRUNCH! Normal breadcrumbs totally ok.
6. Eggplant - the salting removes excess liquid so the eggplant doesn't become soggy and make the moussaka watery
once assembled.
Also sometimes eggplant can be bitter and this removes the bitterness.
*Some recipes fry, I prefer to bake because you use far less oil. But the quickest way to cook a big load of eggplant
like in this recipe is on the BBQ - no need to salt if you do this, just brush with oil and cook on medium high 3 minutes
or so on each side until softened!
7. FREEZING: Cook per recipe, then allow to cool. Cover tightly with cling wrap then freeze. To reheat, thaw then reheat
at 180C/350F for 25 minutes uncovered or until a knife inserted into the centre comes out hot.

Original Recipe here

 Seafood Paella  

4 small lobster tails (6-12 oz each) -or- 8 oz pkg fake lobster

1 jar clam juice if using fake lobster

3 cups water (mixed with clam juice if using fake lobster)

3 tbsp Extra Virgin Olive Oil (I used Private Reserve)

1 large yellow onion, chopped

2 cups ONLY Spanish rice or medium-grain rice, soaked in water for 20 minutes and then drained

4 garlic cloves, chopped

2 large pinches of saffron threads soaked in ½ cup water

1 tsp Sweet Spanish paprika

1 tsp cayenne pepper

1 bay leaf

1/2 tsp chile pepper flakes


2 large Roma tomatoes, finely chopped

1/2 cup peas

1 bell pepper diced

1/4 cup white wine (optional)

1 + lb jumbo shrimp half peeled



2 doz little neck clams

1 bag frozen mussels

1 bag HEB seafood mix

1/4 cup chopped fresh parsley

Directions: Soak rice in water for 15 minutes or so (until you are able to easily break a grain of
rice between your thumb and index finger)
If using real lobster tails:
In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly
(1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs.
Do not discard the lobster cooking water. When the lobster is cool enough to handle,
remove the shell and cut into large chunks.

If using fake lobster:
Chop up 8 oz of the fake lobster and set aside.
Take the juice from the thawed shrimp, mix it with the clam sauce and then add enough water
to make 24 oz. Later you will also use the water from the shellfish
In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and
add the chopped onions. Saute the onions for 2 minutes then add the STRAINED rice, and cook
for 3 more minutes, stirring regularly.

Concurrently using a steamer basket, steam the clams for 5 minutes, then add the shrimp for 5 more minutes
and then the mussels (just to warm the mussels). Cook until the shrimp is pink.

Add the chopped garlic and the lobster cooking water ( or the shellfish water).

Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, chili pepper flakes),
bay leaf and salt.

Stir in the chopped tomatoes, bell pepper, seafood mix (?) and white wine. Bring to a boil and let the liquid slightly
reduce, sprinkle peas on top, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.

Stir in the seafood mix and lobster.

Garnish with the clams, mussels, shrimp parsley and lemons.

Serve the paella hot with your favorite white wine and lemons to garnish.

Pro-Tip: Depending on the kind of rice you use, you may or not need to soak it in water before cooking.
I have found that soaking rice in water for 15 minutes or so (until you are able to easily break a grain of
rice between your thumb and index finger) helps speed the cooking process. When you do this, you naturally
use less cooking water. The rice cooks evenly and more quickly.

Pro-Tip: In some paella recipes, you are almost "forbidden" from stirring the rice early in the cooking process.
But it worked best for me this way. Grateful to Bobby Flay for this tip.

To add Chorizo: dried Spanish chorizo makes a good addition. Slice it into thin half-moons and once you've
sauteed the onions (step #2), add the chorizo and give it a quick cook until it crisps a little, then continue on with
the recipe.

To add shellfish such as clams or mussels: nestle well-cleaned clams or mussels into the rice at the same
time you add the shrimp (step #3), making sure the hinge sides are up so they release juices into the rice.
Cover and cook until clams and mussels are open and shrimp turns pink.

To add fish: I've been asked if adding fish fillets is an option. If you're going for a thinner white fish like sole
fillet, you can cut it up into pieces and add it at the same time you add the shrimp (step #3). Make sure you give
the fish a little seasoning. Again, you'll cover and cook a few minutes until shrimp turns pink and your fish
is nice and flaky.

Original recipe here

Delgado's Primo Ceviche

2 lbs. white fish - chopped 1/8" Juice from 4-6 limes
3-4 medium tomatoes 1 small red onion, finely chopped
1/2 bunch cilantro 2 Serrano peppers, finely chopped
Salt and pepper to taste  

Place the chopped tilapia into a glass or porcelain bowl (no plastic).
Squeeze the lime juice over the minced fish, mix well and let rest for 1 hour.

Mince the cilantro, onion, tomato and serrano peppers, mix all, and season with salt and pepper.

Refrigerate for about 1 hour before serving.

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Vero's New England Seafood Chowder   

1 pound whitefish fillets, skin removed

2 celery ribs, finely chopped

2 pounds potatoes, peeled, cut into 1-inch cubes

1 large onion, chopped

3 tablespoons all-purpose flour

1 can (12 ounces) evaporated milk

2 cans (6-1/2 ounces each) minced clams, undrained 1 can (6 ounces) LUMP crabmeat, drained & flaked

2 cans (4 ounces) tiny shrimp, undrained

2 tablespoons butter

1 tablespoon diced pimientos

2 teaspoons salt

1/2 teaspoon pepper

Minced fresh parsley

Place whitefish in a Dutch oven; add water to cover with 4 cups water.
Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork.
With a slotted spoon, remove fish and break into bite-size pieces; set aside.

Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan.
Add potatoes, celery and onion; bring to a boil.
Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.

In a small bowl, whisk flour and milk until smooth. Stir into chowder.
Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally.
Sprinkle with parsley.

Dennis' Pistachio Ambrosia

20 oz. pineapple, crushed, undrained 11 oz. canned mandarin oranges, drained
3-2/5 oz. JELL-O pistachio flavored instant pudding 1 cup jet-puffed miniature marshmallows
1/2 cup chopped pecans 1-1/2 cup COOL WHIP whipped topping

Combine first 4 ingredients in large bowl
Optional - stir in pecans
Regrigerate for 1 hour

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Chickpea & Spinach Stew

2 (15 ounce) cans low-sodium chickpeas, rinsed, divided 1 tablespoon olive oil
1 lb. 93%-lean ground turkey 1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed 1/2 teaspoon crushed red pepper
1 medium onion, chopped (1 cup) 2 medium carrots, diced (3/4 cup)
4 cloves garlic, minced, or 1/2 teaspoon garlic powder 3 tablespoons tomato paste ( can use all of a small can)
1 (32 ounce) carton low-sodium chicken broth 1/4 teaspoon ground pepper
1/8 teaspoon salt 3 cups individually quick-frozen OR FRESH spinach (8 oz.)
1/4cup grated Parmesan cheese as garnish  

Mash 1 can chickpeas with a potato masher or fork. Set aside.
Heat oil in a large pot over medium-high heat.
Add turkey, oregano, fennel seeds and crushed red pepper.
Cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes.

Add onion, carrots and garlic (or garlic powder).
Cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste.
Cook, stirring, for 30 seconds.

Add broth, the mashed and whole chickpeas, pepper and salt to the pot.
Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until
the vegetables are tender and the flavors have blended, about 10 minutes.

Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through,
1 to 2 minutes.

Ladle the soup into bowls. Garnish each serving with 1 tablespoon Parmesan, if desired.


Individually quick-frozen (IQF) spinach makes this recipe a breeze. If you can't find it, use a frozen 10-ounce block of spinach. Cook according to the package directions, then add to the soup in Step 4.

This stew can be stored in an airtight container and refrigerated for up to three days. To reheat, you can microwave the stew on High until warm.
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Mailika's Caprese Quiche

1 - 9 inch refrigerated regular pie crust

2 tablespoons olive oil

1/4 cup diced onion

8 large eggs

1/4 teaspoon lemon juice

10 leaves loosely chopped fresh basil

1/4 teaspoon salt

1 pinch ground black pepper

2 tomatoes, diced

12 oz. fresh mozzarella cheese

Place pie crust in a pie pan or baking dish, and preheat the oven to 350 degrees.

Heat olive oil in a skillet over medium heat, then cook and stir onion until softened and translucent - about 5 minutes.

Reduce heat to medium-low, continue stirring until the onion is tender and dark brown, 15 to 20 mins.

Spread mozzarella cheese FIRST, THEN tomatoes over the bottom of pie crust.

Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl and pour mixture over cheese and tomatoes.

Bake in the preheated oven until eggs are set and crust is flaky, 30 to 45 minutes.

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