Stir-Fried Basil Chicken Recipe

• 4 Servings
• Prep: 15 min. + marinating Cook: 10 min.

  Ingredients

  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1-3/4 pounds boneless skinless chicken breasts, cut into strips
  • 3 green onions, sliced
  • 6 teaspoons canola oil, divided
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups sliced bok choy
  • 1 cup loosely packed fresh basil leaves, thinly sliced

  Directions

  • In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
  • In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
  • Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.
  • Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy. Yield: 4 servings.
  
  

45

Stir-Fried Chicken and Rice Noodles Recipe

• 6 Servings
• Prep: 25 min. Cook: 20 min.

  Ingredients

  • 2-1/2 teaspoons cornstarch
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 teaspoons sesame oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 3 ounces uncooked thick rice noodles
  • 4 teaspoons canola oil, divided
  • 3 cups fresh broccoli florets
  • 2/3 cup chopped green onions
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/4 cup unsalted dry roasted peanuts

  Directions

  • In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
  • Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
  • Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts. Yield: 6 servings.
  
  

Nutty Oven Fried Chicken Recipe

• 6-8 Servings
• Prep: 10 min. Bake: 1 hour

• Ingredients

  • 1/2 cup evaporated milk
  • 1 cup biscuit/baking mix
  • 1/3 cup finely chopped pecans
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/3 cup butter, melted

  Directions

  • Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture.
  • Place in a lightly greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 1 hour or until chicken is golden brown and crispy and juices run clear. Yield: 6-8 servings.
   
  

10 60

Crispy Fried Chicken Recipe

• 8 Servings
• Prep: 10 min. Cook: 10 min./batch

• Ingredients

  • 4 cups all-purpose flour, divided
  • 2 tablespoons garlic salt
  • 1 tablespoon paprika
  • 3 teaspoons pepper, divided
  • 2-1/2 teaspoons poultry seasoning
  • 2 eggs
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
  • Oil for deep-fat frying

  Directions

  • In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
  • In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.
  
  
   

10

Asian Style Chicken Soup Recipe

• 4 Servings
• Prep: 25 min. Cook: 5 hours

• Ingredients

  • 1 lb boneless skinless chicken breasts
  • 28 ounces low fat unsalted chicken broth
  • 1 cup cold water
  • 1 medium red bell peppers, cut into 3/4-inch pieces
  • 1/3 cup chopped green onion
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon ground ginger
  • 1/8 teaspoons hot red pepper flakes, crushed
  • 6 ounces frozen sugar snap pea pods, halved crosswise
  • 2 cups shredded napa cabbage
  • 1 egg

  Directions

  • Cut chicken into bite-size pieces. Place chicken in a 3 1/2- or 4-quart slow cooker.
  • Stir in chicken broth, water, sweet pepper, green onions, soy sauce, ginger, and crushed red pepper.
  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in pea pods and cabbage.
  • In a small bowl beat egg well. Slowly add egg to soup, stirring gently. Cover and cook for 10 additional minutes. Serve hot.
  
  
  Nutrition Facts: 1 serving equals 231 calories, 4 g fat (1 g saturated fat), 316 mg sodium, 7 g carbohydrate, 37 g protein. Diabetic Exchanges: 4 lean meat, 1-1/4 vegetable.

25 300

Chicken Cacciatore Soup Recipe

 

Ingredients

• 1/2 pound medium fresh mushrooms, quartered
• 2 medium leeks (white portion only), sliced
• 2 tablespoons olive oil
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups cubed cooked chicken
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 each medium green, sweet red and yellow peppers, chopped
• 1 cup uncooked bow tie pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced

  Directions

  • In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Yield: 7 servings (about 2-1/2 quarts).
  
  
  Nutrition Facts: 1-1/2 cups equals 283 calories, 11 g fat (3 g saturated fat), 58 mg cholesterol, 951 mg sodium, 21 g carbohydrate, 3 g fiber, 27 g protein.

Waldorf Salad Recipe

Ingredients:
1 apple-cored and cut into 1" cubes
1 celery stick-thinly sliced
1/4 cup walnuts pieces
1/4 cup seedles grapes-halved
Dressing:
2 tbsp. mayonnaise
2 tbsp. yogurt
1 tbsp. lemon juice
1 tsp. lemon rind(optional)





This classic waldorf salad recipe resembles the original one created at the Waldorf Hotel in New York City in the 1890's. <<>> That salad contained apples, celery and mayonnaise, a combination that has been the base of many different versions over the past 100 years.
I first heard of this dish while watching an old Fawlty Towers episode with John Cleese.
There are many ways to build this tasty salad, I have made a basic one with a few extra ingredients and slightly different dressing. As this is a fruit salad you can add or substitue any fruit you like and it will still be a good salad. This is quite similar to the ambrosia salad, another fruit salad with many different variations.
For this version I have added the most popular ingredients to the origional recipe: walnuts and grapes. I also mixed the mayonnaise with yogurt and a little lemon juice to mellow out the strong taste of the mayonnaise.
Cut up apple, celery, grapes and add to salad bowl. Add walnut pieces as well.
Mix dressing in a small bowl. If you are using juice from a real lemon grate some of the rind and add it to the mix. If you are using lemon juice from a bottle skip this ingredient.
Add dressing to bowl and toss salad well. Refrigerate for 1 hour before serving.

Easy Salad Sandwiches Recipe

Ingredients:
Spinach
Cucumber
Tomato
Green Onion
Sprouts
Cream Cheese
Dressing:
Mayonnaise


The salad sandwiches recipe section is for those of you who, like myself like to eat salads as part of a good The salad sandwiches recipe section is for those of you who, like myself like to eat salads as part of a good sandwich.<<>> For me a salad sandwich is a really good way to make a healthy meal that fills me up and doesn't take long to make.
To begin I will start with my favorite salad sandwich recipe. This sandwich is one I usually make in the late morning after my breakfast coffee.
I'm one of those people who are rarely hungry before 10 AM so this is more of a brunch sandwich for me.
Basically I grab some ingredients from the salad crisper and throw it on some bread or a bun. I usually add some cheese, and if I'm so inclined a little sandwich meat with mustard.
For this one however I just used the ingredients listed below and whipped it up in a couple of minutes. I generally use spinach these days rather than lettuce, but that is just my preference. Any kind of salad green will do here. For the sprouts you can use any variety and the rest of the ingredients are salad staples.
I just spread mayonnaise on one side, cream cheese on the other and fill the middle as much I can with vegetables.

Ramen Noodle Salad Recipe

Ingredients:
1 package ramen noodles
1 8 oz. package coleslaw mix
2 green onions-chopped
1 celery stick-sliced
1/2 cup almonds-slivered
1/2 cup sunflower seeds(shelled)
1/2 bell pepper-chopped
1 carrot-grated



Dressing:
1/2 cup salad oil
1/4 cup vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1-2 pinches ramen noodle flavouring from package(optional)
Directions:
* In a large bowl mix together all vegetables, sunflower seeds and almonds.
* Mix dressing ingredients into in a small bowl and whisk until blended.
* Add dressing to salad and mix well.
-Cook the Noodles Last:
* Crumble dry noodles and add to boiling water for about 2 minutes (the packages usually call for 3 minutes but you don't want them too soft).
* Drain them into a colander immediately and give them a quick rinse with cold water. Drain and let cool
* Mix noodles into salad, cover and refrigerate until ready to eat.

Classic Potato Salad Recipe

 

They may take a little time to make, but these classic potato salad recipes are very popular and easy to make.

You don't need any fancy ingredients to make the basic version of this dish.

Start with potatoes and mayonnaise, add some vegatables of your choice, season with a little salt or other condiment and you have your own unique version.
Here's an easy potato salad recipe with some step by step instructions...
Ingredients:
Potatoes
6 hard boiled eggs
mayonnaise
I added a few extra veggys:
Purple onion
Orange peppers
broccoli
celery
Peel and boil enough potatoes to fill your salad bowl. Rinse cooked potatoes under cold water and let cool. When cooled, put the potatoes back in the pot and chop them into roughly even sized pieces. 
Peel and chop 4 of the hard boiled eggs and add them to the pot
Chop the vegetables and add a little at a time until you have an even mix
Add mayo a little at a time while mixing it into the salad.
When you have the right consistency, sample and add salt to taste. For this salad I added a touch of louisiana sauce to give it a little zip
When ready, transfer salad to your bowl, peel and slice the remaining 2 eggs and place on top of the salad. Garnish with a little paprika if desired and you are ready to eat.

Green Pea Salads

Most green pea salads are of the English variety using boiled eggs and sweet pickles along with various vegetables and spices.I will get to those later, ut first I will show you one I learned from a Polish fellow while travelling on a boat down the coast of British Columbia one stormy night about ten years ago. In his honour I call it Polish Pea Salad.
It was such a simple tasty salad and easy to make(we were in 15 foot seas at the time) that it is something I make often. This makes about 2-3 servings so you may want to double up on the ingredients
Polish Pea Salad1-can peas
1-2 slices of chopped onion
1/2-clove chopped garlic
1-spoon of mayonnaise
Drain water from canned peas and put in a bowl.
Add chopped onion and garlic and gently stir.
Add mayonnaise, gently mix.
If you are not a garlic fan you would be better off leaving it out as it has a bit of a bite after mixing with the dressing. 

Green Salad Recipe

 

When making green salad recipes you have a choice of just using leaf lettuces or making a mixed veggy and

lettuce salad. We'll start with the leaf lettuce variety first.

There are many types of greens to choose from. I like to get a few different ones from the produce department and mix them up a bit. You can also buy pre-mixed salad greens.
Having chosen your variety of greens,you should pick out any broken or damaged leaves, and break them up into slightly larger than bite size pieces.
Gently wash your greens in a bowl of water, and dry them on a dishtowel or use a salad spinner. If you bought a bag of pre-washed greens you can skip this step.
Make sure the leaves are cool and dry, as you don't want to dilute your dressing. Put the salad in a bowl and wait until you are ready to eat before adding the dressing,as it will wilt otherwise.
As for dressing, a little oil and vinegar and salt to taste is all you need for a tasty, basic little salad. A flavoured vinegar is also nice, such as raspberry or garlic. I usually mix 3 parts oil to 1 part vinegar. A touch of salt sharpens up the flavour a bit as well.
As for the mixed veggy and lettuce variety of salad there is no limit to what you can add.Here's a few ideas...
lettuce
Tomatoes
Cucumber
Onions(red,green,sweet etc.)
Peppers(green,red,orange,yellow)
Radishes
mushrooms
spinach
carrots
broccoli
cauliflower
cheese
fruit
nuts
olives
red cabbage
celery
avacado
zoukini
mini corn

Fruit Salad Recipe

Fruit salad recipes don't have to be fancy or made with a large number of different ingredients. <<>an apple and putting it on a plate or in a bowl can be enough to call it a fruit salad.
Of course you probably want to make something a little more interesting and that's where we will start.
Let's go back to that bowl of sliced apple for a second and add a couple spoonfuls of yogurt to it. Now we have something that makes that apple a day a little more enticing.
If you were to add a sliced up banana you would have my favorite breakfast as it's pictured here:
When I make a fruit salad I simply go to the grocery store and buy 1 or 2 of a variety of different fruits. I like to really mix it up with citrus, berries, melons, apples, bananas, peaches, and whatever else I can find. I sometimes mix fresh and canned fruits which gives the salad lots of extra juice.
For the salad pictured here I used:
1 grapefruit
2 oranges
2 bananas
6 large strawberries-sliced
2 nectarines
honeydew melon balls from 1/2 of a melon  

Chicken Salad Recipe

Ingredients:
1 cup cooked chicken meat(1 medium chicken breast)
1 celery stalk-sliced and chopped
1 Carrot-grated
1/2 cup red onion-chopped
1/2 Bell pepper
Salad greens

Dressing:
2 tbsp. Mayonnaise
1 tbsp. Vinegar
1 tsp.Mustard
1 tsp.Celery seed
1/2 tsp. Salt
1/2 tsp. Pepper
Chicken salad recipes can be eaten as side dishes or full meals. They can also be used in sandwiches.


Chop cooked chicken into 1/2 inch pieces and set aside.
Mix the dressing ingredients in a small bowl until smooth and creamy.
In a large bowl mix the chopped vegetables, chicken and dressing together and refrigerate for about 1 hour.
Just before serving, wash & dry salad greens, break it up into bite size pieces and lay in the bottom of a small salad bowl.
Stir the chicken salad mix again and scoop into the lettuce lined bowl. Serve immediately.
Makes 2 side servings or 1 meal serving. Just double up the ingredients for each 1 or 2 servings you need to make.

Chef Salad Recipe

*Salad greens(about 6 cups or a 10 oz.bag of mixed)
*1-2 sliced tomatoes
*1 sliced cucumber
*2 sliced celery stalks
*Turkey-sliced or cubed
*Ham-sliced or cubed
*Cheese-slice or shredded
*2-boiled eggs-peeled and sliced





You can substitute these ingredients with the following:
1. Turkey: Chicken, canned chicken, any deli-styled meat.
2. Ham: Bacon, bacon bits, pork, any deli-styled meat.
3.Cheese: Any kind at all, from mild to extra strong.
You may want to add olives as well, and maybe a few peppers. Add any dressing you prefer.
Here's a chef salad recipe I made with a few substitutions from the basic Recipe
Wash the lettuce in a bowl of water or under cold running water. Gently dry them in a clean dish towell or a salad spinner. When using a spinner be careful how much lettuce you put in it. Too much will not dry properly. If you want to avoid this step you can always buy a bag of pre-washed salad greens.
The ingredients I used are as follows:iceberg lettuce
tomatoes
cucumber
purple onion
orange and yellow peppers
aged white cheddar
bbq chicken breast-cubed
bbq roast pork-cubed
2 hard-boiled eggs
I put all the ingredients in the bowl and gently tossed the mix. I then peeled and sliced the 2 boiled eggs and laid the slices on top of the salad. This chef salad is now ready for your favorite dressing. 

Ceasar Salad Recipe

Ingredients:
Romain lettuce
croutons
parmesan cheese

Dressing:
1/2 cup olive or other salad oil
1 clove garlic(crushed)
1 egg
1/2 can anchovies or anchovie paste to taste(optional)
1 tsp worcestershire sauce
1 tsp lemon juice
                                                                         1 tsp vinegar(regular or flavored)
Gently wash wash a few leaves of lettuce in a bowl of cold water. Dry the lettuce in a clean dishtowel or salad spinner. 
Gently break the leaves into slightly larger than bite-size pieces and put into bowl.
In a mixing bowl add the dressing ingredients and mix with a whisk or electric mixer.
Add parmesan cheese and croutons to the lettuce and gently toss. Add dressing just before serving.
Add dressing sparingly, gently tossing salad until the leaves are barely coated.

Broccoli Salad Recipe

Ingredients:

1-2 heads broccoli
1/2 cup chopped red onion
6-8 slices bacon
1 cup shredded cheese

Dressing:

1 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar




Directions:
Fry bacon until crispy, drain grease and set aside.
Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.
Give the leftover stem to your kitchen
helper


Add onion, cheese and dressing.
Refrigerate 2-3 hours or overnight.
Crumble bacon into bits, add to bowl and toss salad just before serving.

Bean Salad Recipes

Ingredients:
1 can mixed beans
Olive oil(about1/3cup)
Balsamic vinegar(about 50/50 with oil)
1-2 slices red onion
1/4 orange pepper
1 celery stick
1/2-1 clove garlic
Oregano-1 pinch
Basel-1-pinch
1/4 cup sugar(optional)


Drain can of beans and put in large bowl
Chop vegetables, mince garlic and mix with beans
Mix oil and vinegar with oregano and basel. The oil/vinegar should be about 50/50 but mix it to your preference.
Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing until it's eaten.

Olives Marinated in Thyme and Garlic Recipe

Ingredients

5 cups raw olives
Water
1 tablespoon salt
8 cloves garlic (separated but not peeled or crushed)
Handful fresh thyme
3 bay leaves
Handful wild fennel, flowers included, optional

Directions

Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket.

Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives.

Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl.

Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well.

Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight.

Store in a cool dry place for at least 2 weeks before eating your first olive.

Serve with drinks.

Salsa Borracha Recipe

Ingredients

8 dried pasilla chiles* or dried ancho chiles
1 cup fresh orange juice
1/2 cup golden tequila
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup crumbled anejo cheese** or feta cheese

Directions

Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.

Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

Cook's Notes: "Drunken" salsas have been around forever but they were originally prepared with pulque, an alcoholic beverage made from the once sacred maguey (Agave plant). Pulque, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which I use in its place in this recipe. The alcohol leaves a musky flavor in the cooking process.

*The ancho chile is a dried poblano chile. It is also sold as "pasilla" or "chile negro" in the US. It has a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at some supermarkets, Latin specialty markets or online.

**Anejo is a salty, crumbly cheese that is generally sprinkled on top of enchiladas, burritos and tacos. It is sold in some supermarkets and Latin specialty markets or even online. It can be substituted with feta cheese

Clementine Cosmos Recipe

Ingredients

3 clementines, plus 1 very thinly sliced, for garnish
1 cup sugar
1 cup water
2/3 cup cranberry juice
1/3 cup lime juice
1 1/2 cups vanilla flavored vodka (recommend: Grey Goose

Directions

Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer.

To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into the chilled martini glasses and garnish each with a clementine slice. Drink up and enjoy!

Sweet Strawberry Tartlets Recipe

Ingredients

1 1/2 cups hulled quartered strawberries
1/2 cup sugar, plus 3 tablespoons
5 ounces Maria crackers* (about 1 pack or 32 crackers), or graham crackers
1/4 cup, packed minced piloncillo** (about 2 ounces), or packed brown sugar
8 tablespoons (1 stick) chilled unsalted butter, cubed
2 (8-ounce) bars cream cheese, room temperature
1/2 cup sour cream
1 envelope whipping powdered topping (about 1/4 cup powder)
6 individual tart tins with removable bottoms or 1 (9-inch) tin
Nonstick cooking spray

Directions

Mix the strawberries and 3 tablespoons of the sugar in a small bowl. Let the strawberries macerate at room temperature for 1 hour.

Preheat the oven to 350 degrees F. Arrange 6 individual tartlet pans with removable bottoms on a baking sheet. Spray the tartlet pans with nonstick cooking spray. Blend the Maria crackers and the piloncillo in a processor until coarse crumbs form. Add the butter and process until the crumbs come together. Press the crumbs into the prepared tartlet pans. Bake until the tartlet shells are golden brown, about 10 minutes. Cool completely.

Using an electric mixer, whip the cream cheese and the sour cream in a small bowl, until fluffy. Add the remaining 1/2 cup of sugar and whip until well combined. Add the whipping powdered topping and whip until very fluffy. Drain all but 2 tablespoons of the macerating liquid from the strawberries. Fold the strawberries and the reserved 2 tablespoons of liquid into the cream mixture. Spoon the filling over the tartlets, dividing equally. Tarts can be prepared 1 day ahead, covered and refrigerated.

*Cook's Note: Maria Crackers (Galletas Marias) are a round sweet biscuit with vanilla flavor. They are the Mexican version of the English Marie biscuit and can be used in layered deserts as you would with lady fingers. They can easily be substituted with graham crackers.

**Cook's Note: Piloncillo is often used in Mexican cuisine to sweeten drinks or deserts. It is unrefined cane sugar, usually found in the shape of small cones and can be substituted with brown sugar

Lime Spritzer Recipe

Ingredients

1 cup sugar
1 cup water
2 limes, zested and juiced, plus lime wedges for rimming the glasses and garnish
1 (1/2-inch) slice fresh ginger
Kosher salt or sugar, for rimming glasses (optional)
24 ounces sparkling water

Directions

For the simple syrup: Heat the sugar, water, lime zest, and ginger in a medium saucepan over medium-high heat to boiling. Simmer for 3 to 4 minutes, and then remove from the heat. Add the lime juice and let the flavors infuse the syrup for at least 15 minutes while it cools. Strain the syrup, if you wish, and keep in the refrigerator until ready to use.

For the drink: Rub a lime wedge around the lip of the glasses to moisten and then dip in salt or sugar to decorate the glasses, if desired. Pour 1 or 2 tablespoons of the lime syrup into each glass and top with sparkling water. Garnish with a wedge of lime.

Cook's Note: Sparkling wine can be used instead of water, if desired.

Whiskey Sour Recipe

Ingredients

2 ounces Whiskey (Rye or Bourbon)
6 ounces freshly squeezed lemon juice
Sugar syrup, to taste*
1 maraschino cherry, for garnish

Directions

Combine ingredients in a cocktail shaker with ice and shake vigorously until the mixture is nice and foamy. Strain into a chilled highball glass over ice.

*Cook's Note: Sugar syrup is a solution of equal parts sugar and water that is cooked over low heat until clear, then boiled for about 1 minute. Cool and store in a squeeze bottle and use to sweeten drinks, to taste.

Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe

Ingredients
Polenta:

4 cups chicken or vegetable stock
2 cups polenta
2/3 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons olive oil

Roasted Red Bell Pepper Sauce:

4 red bell peppers
1 poblano chili, or 1 jalepeno chili
2 tablespoons butter or olive oil
3 shallots
1 1/2 cups chicken or vegetable stock
2 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons freshly squeezed lemon juice
Salt and pepper
1/2 cup heavy cream

Directions

In a large pot over medium-high heat, bring stock to a boil.

Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano-Reggiano and thyme.

In a 9 by 12-inch baking dish, add 1 tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies.

To make roasted red bell pepper sauce, roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened. Immediately place in a paper bag, seal, and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds

In a saute pan over medium heat, heat the butter and add the shallots. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.

Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)

Remove from heat and let cool. In a food processor or blender, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve.

Use a cookie cutter or a pairing knife to cut out desired polenta shapes. In a saute pan over medium high heat, add oil and saute polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side.

Just before serving, re-heat sauce in a saucepan and stir in cream. Ladle 2/3 cup of roasted red bell pepper sauce into a shallow bowl. Top with one piece of polenta. Serve immediately.

Recommended beverage: Italian Chianti (red)

Crayfish Salad with French Cocktail Sauce Recipe

Ingredients
The salad:

1 pink grapefruit
2 ripe avocados
1/2 lemon
1 head Boston lettuce, washed, dried, and cut into thin strips
4 plum tomatoes, peeled, seeded, and finely chopped
12 leaves tarragon, finely sliced

The crayfish:

The reserved grapefruit rind (see method)
1/2 bunch tarragon, leaves and stems
1/4 cup salt
1 teaspoon cracked peppercorns
Pinch of cayenne pepper
3 pounds crayfish, preferably live, rinsed under cold running water, or 1 pound peeled cooked crayfish

The cocktail sauce:

The reserved grapefruit juice (see method)
1 large egg yol
1 tablespoon Dijon mustard
Salt and freshly ground white pepper
Small pinch of cayenne pepper
1/4 cup vegetable oil, preferably grapeseed or safflower oil
2 1/2 tablespoons ketchup
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Cognac or Armagnac
2 tablespoons sliced blanched almonds, toasted, for serving

Directions

1. Peel the grapefruit, reserving the rind for cooking the crayfish. Using a small knife, slice away the bitter pith and with it the thinnest possible layer of fruit. Cutting against the membranes, release each section of grapefruit intact; remove any seeds. Set the sections aside for the moment and, working over a bowl, squeeze as much juice from the membranes as you can, to use in the cocktail sauce; discard the membranes.

2. Halve, pit and peel the avocados, then rub the exposed fruit with the cut lemon to keep it from darkening. Slice each avocado half into 3 wedges and give the wedges a squirt of lemon juice.

3. Arrange the lettuce in an even layer in the bottom of a large shallow bowl. Mound the tomatoes in the center of the bowl and surround them with alternating slices of grapefruit and avocado. Sprinkle the tarragon over the tomatoes. Cover the salad and keep it refrigerated until serving time. (The salad can be made a couple of hours ahead of time and kept tightly covered and chilled.)

The Crayfish: 1. If the crayfish are cooked and peeled, move on to the cocktail sauce. If they're live, bring 1 gallon of water to a boil in a stockpot. Add all the ingredients, return to the boil, and simmer, uncovered, for 2 minutes. Remove the pot from the heat and cool the crayfish in the water for 10 minutes. Drain and discard the cooking liquid.

2. To peel crayfish, twist off and discard the head. Peel off the upper three sections of shell, then, holding the meat in one hand and the tip of the tail in the other, squeeze the tail while pulling the meat out of the shell. The vein in the center of the crayfish should come off with the shell. If it doesn't, remove it by hand, then use your finger to rub off any yellow coral that clings to the meat. Set the crayfish aside.

The Cocktail Sauce: 1. Boil the grapefruit juice until it is reduced to 2 teaspoons; cool.

2. Whisk the yolk, mustard, salt and pepper to taste, and cayenne together in a medium bowl. Whisking constantly, add the oil in a slow stream. When the mixture is emulsified, like mayonnaise, whisk in all the other ingredients, including the cooled grapefruit juice. Taste and adjust the seasonings if necessary. (The sauce can be kept in a tightly covered container in the refrigerator for 2 to 3 days.)

To serve: Arrange the crayfish on the tomatoes sprinkle with almonds, and serve the sauce on the side.

To drink: A light, dry Alsatian Gewurtztraminer or, perhaps, a Muscat Sec

South-of-the-Border Watermelon Iced Green Tea Recipe

Ingredients

3 cups chopped seedless watermelon
1 cup chilled green tea
1 cup chilled cream soda
1/8 tsp. ground cinnamon
1 tsp. light brown sugar
ice cubes

Directions

Put all the ingredients except ice cubes into a blender and blend on medium speed for two minutes. Pour tea mixture into old-fashioned glasses filled with ice. Serve immediately.

Notes

Food and travel writer Mary Lou Heiss lives in Western Massachusetts, but was inspired to create this recipe by the aguas frescas served in the Puebla agricultural region south of Mexico City. "This iced tea is thirst-quenching and vivid pink and makes perfect use of summer's watermelon bounty," she says.

With the year 'round availability of seedless watermelons, the drink makes a tropical treat to liven up a dull winter day, too.

Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce Recipe

Ingredients

* 1 1/2 pounds ground sirloin
* 1 large shallot, finely chopped
* 2 tablespoons fresh thyme leaves, chopped
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin – eyeball it
* 2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or coarse salt and black pepper
* 8 jumbo peeled, deveined shrimp, 6 to 8 count
* Extra-virgin olive oil, for drizzling
* 1 tablespoon chopped parsley leaves
* 1 lemon, zested
* 2 cloves garlic, chopped
* 2 rounded tablespoons prepared horseradish
* 1 cup chili sauce
* 1/2 head iceberg lettuce, cored and quartered

Directions

Preheat grill pan or outdoor grill to high.

Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.

Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.

While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

Citrus Syrup for Soft Drinks Recipe

Directions

3 lemons, zested and juiced

3 limes, zested and juiced

3 Grapefruits, zested and juiced

3/4 cup sugar

1 teaspoon vanilla extract

Pinch salt

Club soda or seltzer



Strain the citrus juices together into a small saucepan.



Add the sugar, vanilla and pinch of salt. Heat until a gentle boil is reached. Then add the zest and turn off heat. Allow mixture to cool.



Strain off the zest and refrigerate until needed.



Mix citrus syrup with club soda or seltzer to desired strength for flavored soft drink.

Cranberry Vinegar Recipe

Ingredients

1 bag fresh or frozen cranberries
1/4 cup vanilla scented sugar syrup, recipe follows
Pinch salt
3/4 cup Champagne vinegar (6 percent acidity)

Directions

Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks.
Vanilla Scented Syrup:

4 cups sugar
1 cup water
2 vanilla beans, minced, or 2 tablespoons pure vanilla extract
Pinch salt
1 sprig fresh thyme, leaves only

Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.

Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.

Yield: 4 1/2 cups
* Sterilizing Jars

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Ginger Cranberry Cocktail (Frozen Vodka or Gin) Recipe

Ingredients
For Ginger syrup:

4-inch piece ginger, peeled and roughly chopped
1/2 cup sugar
1 1/2 cups water
Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.

For the drink:

1 cup frozen cranberries
1 lime, juiced
2 cups vodka or gin
2 cups cranberry juice

Directions

1 cup ginger syrup, or to taste

Splash club soda
Shaved ginger

Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.

Note: Can be made without soda for a martini

Dark and Stormy Recipe

Ingredients

1 cup sugar
1 cup water
1 (4-inch) piece ginger, sliced, reserve 4 slices for garnish
Ice
1 liter seltzer water
4 shots dark rum
4 lime wedges, for garnish
4 small skewers

Directions

In a small pot over medium heat, combine the sugar, water and the ginger. Bring to a boil then shut off the heat and let cool to room temperature.

Fill 4 glasses with ice. Pour seltzer water into the bottom third of each glass. Add 1/4 cup of the ginger simple syrup to each glass and gently stir. Put a teaspoon upside down over the glass and pour 1 shot of rum over the spoon, so that the rum stays separated from the seltzer.

Put slice of ginger and lime wedge onto each skewer. Garnish each drink with the skewer and enjoy

Blackberry Gin Fizz Float Recipe

Ingredients

1 pint blackberries
2 tablespoons sugar
1 tablespoon water
1/2 cup roughly chopped mint leaves
8 ounces gin
1/4 cup fresh lime juice
Ice, for serving
24 ounces ginger ale
1 pint blackberry sorbet or vanilla ice cream

Directions

Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes.

Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.

Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream.

Gina's Raspberry Mint Tea Recipe

Ingredients

10 bags raspberry zinger tea
3 bags mint tea
12 cups water for tea, plus 1 cup for the sugar syrup
1 cup sugar
1 handful fresh mint stems and leaves, plus additional sprigs for garnish
Fresh raspberries, for garnish

Directions

Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.

Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.

Salty Dog Recipe

Ingredients

1/3 cup water
1/3 cup sugar
1 small cucumber, thinly sliced
1 pink grapefruit, cut into 12 wedges
8 ounces vodka
1/3 cup fresh lime juice
Pink Himalayan salt, in a grinder

Directions

In a small saucepan, combine the water and sugar. Bring to a boil and shut off the heat. Transfer to a bowl to cool. Refrigerate.

In a medium bowl, combine half of the cucumber slices with the grapefruit segments. Muddle them by pressing down on them with a whisk to extract the juices and lightly crush the cucumbers. Add the vodka and lime juice and 1 cup lightly crushed ice. Pour into 4 rocks glasses and grind a little salt over the top. Alternatively, serve in a pitcher and sprinkle with the salt as you pour the individual drinks.

Lime Soda Recipe

Ingredients

* 1 cup sugar
* 3/4 cup water
* 1/4 cup lime juice, plus rind from 1 lime
* 6 to 8 drops green food coloring
* 4 cups ice
* 1 liter club soda or seltzer
* 4 lime slices, for garnish

Directions

In a small pot on medium heat dissolve sugar in water. Raise the heat, add the lime rind and bring to a boil. Lower the heat to a simmer and cook until slightly reduced. Remove from heat and discard the lime rinds. Stir in the food coloring and cool.

Fill 4 glasses with ice and distribute the lime syrup and lime juice, to taste, into each glass. Top with seltzer and stir. Garnish with lime slices.

Rum Punch Recipe

Ingredients

* 1 cup fresh lime juice
* 2 cups grenadine syrup
* 2 cups Jamaican white rum
* 1 cup light rum
* 2 cups fresh pineapple juice
* 2 cups fresh orange juice
* Pinch freshly grated nutmeg, optional
* Orange slices, for garnish
* Pineapple slices, for garnish

Directions

Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices.

Mojito Slushy Recipe

Ingredients

* 1 cup sugar
* 1 cup water
* 1/2 cup fresh lime juice, about 4 to 6 limes
* 1/4 cup fresh mint leaves, firmly packed
* 2 limes, zested
* 1/2 cup light rum
* 8 cups crushed ice
* Mint sprigs and lime wedges, for garnish

Directions

In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.

Sweet Tea Mojito Recipe

Directions

Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher; add the juice of 3 limes, 1 1/2 cups light rum, 1 cup cold water and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon; chill. Serve over ice with lime and more mint.

Photograph by Yunhee Kim

Mango Daiquiris Recipe

Ingredients

* 1 ripe mango, peeled, seeded and chopped
* 1/4 cup lime juice (2 limes)
* 1 teaspoon sugar syrup
* 3/4 cup white rum
* Crushed Ice

Directions

Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth.

Pour the mixture over a glass full of crushed ice.

Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

Pomegranate Cosmos Recipe

Ingredients

* 2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia)
* 1 cup (8 ounces) orange liqueur (recommended: Cointreau)
* 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
* 1/2 cup freshly squeezed lime juice (3 limes)
* Lime peel strips, to garnish

Directions

Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a twist of lime peel and serve immediately.

Long Island Iced Tea Recipe

Ingredients

* 6 ice cubes
* 1/2 jigger gin
* 1/2 jigger vodka
* 1/2 jigger white rum
* 1/2 jigger tequila
* 1/2 jigger Cointreau
* 1 jigger fresh lemon juice
* 1/2 teaspoon sugar syrup (see note)
* Cola
* Lemon slice, to decorate

Directions

Put the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with the slice of lemon.

Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.

Pina Colada Recipe

Ingredients

* Ice cubes
* 1/2 cup rum
* 1/2 cup coconut cream
* 1/4 cup coconut milk
* 1/4 cup pineapple chunks
* Sliced pineapple, for garnish, optional
* Maraschino cherry, for garnish, optional

Directions

Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree.

Serve, garnished with a slice of pineapple and maraschino cherry, if desired.

Mojito Recipe

Ingredients

* Ice
* 6 ounces light rum
* 12 mint sprigs, or spearmint, 8 roughly broken apart
* 6 tablespoons fresh lime juice
* 4 tablespoons sugar
* Club soda
* 4 slices lime

Directions

Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.

Garnish each with a slice of lime and a sprig of mint