Entries by Tasha Webster

Here is a dish to go with the Traditional New Year's dinner.


Ingredients:

1 tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tbsp. chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 bay leaf
1 teaspoon dry thyme leaves
Salt
black pepper
cayenne pepper
3 tbsp. finely chopped green onion
3 cups steamed white rice

Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

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This recipe is from a very dear person that insisted this be posted for Christmas. I hope you will enjoy this recipe. I have not had it though.
Merry Christmas everyone!

Ingredients:

3 mixing bowls
1/2 pint whipping cream
6 eggs
6 tbsp. sugar
bourbon
nutmeg

Directions:
Mix whipping cream in one bowl. Separate the yolks and egg whites and put each into separate bowls. Whisk yolks, add sugar and whisk again. Add 4-6 ounces of bourbon to yolks and whisk. Bourbon cooks the yolks. Clean the whisk and whisk egg whites until they are stiff. Slowly whisk in yolks. Fold in whipping cream and mix for about a minute. Sprinkle with nutmeg.


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This recipe is a Christmas tradition. My great-grandmother Stanton would send a batch from Michigan every Christmas with our presents. I have acquired the recipe and now I make it every Christmas. I made this last Wednesday and of course it was raining. So, it stuck to the pan. I would advise doing it on a sunny day. I hope you will enjoy my favorite Christmas tradition.

Ingredients:
1 cup of sugar
1/2 tsp. salt
1/4 cup water
1/2 cup butter
1.5 cups finely chopped walnuts (or pecans)
12 oz. semi-sweet chocolate morsels
1 candy thermometer

Directions:
Combine sugar, salt, water and butter; heat to boiling (light-crack stage (285 )). After it is at light-crack stage, take off of stove and pour onto well greased cookie sheet. Cool in fridge. Melt chocolate on stove. Once the candy has cooled, pour half of the chocolate mixture on top of candy. Sprinkle with 1/2 of walnuts. Cool again. Turn and spread remaining chocolate and walnuts. Cool once again. Break into pieces and enjoy!
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Here is another rib recipe that will make your mouth water.

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
1 (28 oz.) can chunky tomato sauce
1/3 cup brown sugar
2 tbsp. red wine vinegar
1 tbsp. worcestershire sauce
1 tbsp. reduced-sodium soy sauce
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. [Full Story »] 

This dish is absolutely wonderful. My cousin-in-law made this for Thanksgiving this year and it was a hit. This is perfect for a dessert because it is not as sugary. I love the tartness of it. I hope you will enjoy it too!


3 cups sliced green apples
2 cups cranberries (I use 1 bag of cran raisins)
1.5 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1 stick of butter, melted

Place in 9x13 casserole dish.
Mix 1 1/2 cups oatmeal, 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup flour, 1 cup chopped nuts, and 1 stick of butter, melted.
Pour mixture (crumble) over apples and cranberries.
Bakes at 350 for 40 minutes. [Full Story »] 

This is a green bean recipe that can replace the traditional green bean casserole.


Ingredients:

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

Directions:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

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Ingredients:

3 large Idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
paprika

Directions:

Preheat the oven to 350 degrees.
Scrub the potatoes, slice them and put in a pot of boiling water. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently and then put in a greased casserole dish. Dot the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
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Ingredients:

1 pound rice noodles
1 cup frozen green peas
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon chili paste, or to taste
1 tablespoon peanut butter
1 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh cilantro leaves

Directions:

Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.

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Here is a fun recipe that the kids can help you make just in time for Halloween.

Ingredients:

1.5 cups semi-sweet chocolate morsels
1 5oz. can chow mein noodles
1 cup salted peanuts

Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low, cook until chocolate melts. Add noodles and peanuts, stirring well. Drop mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Makes about 3 dozen cookies.

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Ingredients:

1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies,
two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
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Ingredients:

8 oz. macaroni, cooked
1lb. cheddar cheese, grated
1/2 cup chopped onions, sauteed
1 can sliced mushrooms
1 small jar chopped pimento
1 can cream of mushroom soup
1 cup mayonnaise
1 cup milk
1/2 stick of butter

Mix cooked macaroni, cheese, onions, mushrooms and pimento. Mix soup and mayonnaise together and add to macaroni. Mix in the milk. Place mixture in baking dish. Dot with butter and bake at 350 degrees for 45-50 minutes. [Full Story »] 

Shrimp Burgers

1.25 lb. unpeeled, medium-size shrimp (31/40 count)
1 large egg, lightly beaten
1 tbsp. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground red pepper
3 tbsp. finely chopped celery
2 tbsp. chopped green onion
1 tbsp. chopped fresh parsley
1.25 cups crushed cornbread crackers
4 kaiser rolls
Sweet 'n' Spicy Tartar Sauce (see recipe below)

Sweet 'n' Spicy Tartar Sauce

1 cup mayonnaise
2 tbsp. chopped fresh parsley
2 tbsp. horseradish
1.5 tsp. cajun seasoning
1.5 tsp. lemon juice
1/4 tsp. paprika

Peel shrimp; devein, if desired. Cut each shrimp into thirds.

Line a 15x10 pan with aluminum foil. Coat with cooking spray.

Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crumbs. Shape into 4 burgers. Place on prepared pan and chill 1 to 24 hours.

Transfer to freezer and freeze 30 minutes.

Grill burgers to your liking. Place on buns with tartar sauce.
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Ingredients:

1 large onion
1/4 tsp. sugar
pinch salt
4 tsp. spicy brown mustard
3 tsp. horseradish
2 tsp. honey
8 slices light whole-wheat bread
12 slices light ham
4 slices low-fat swiss cheese

Coat medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Add onion, sugar and salt to skillet; cover. Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.

Stir together mustard, horseradish and honey; set aside.

Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread. Place 2 tbsp. onions on top of the ham, then place 1 slice cheese on top of the onions. Place 4 remaining bread slices over cheese.

Spritz both sides of sandwich with nonstick cooking spray and cook in a nonstick skillet over medium heat for 5 to 8 minutes or until cheese has melted, turning halfway through.
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Ingredients:

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans , preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with chips.
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