Low-Fat Chicken Paprika

Ingredients

1 lb boneless chicken breast cut into strips
1 med yellow onion (halved and cut in strips top to bottom)
3/4 cup boiling water w/ 2 chicken cubes disolved
paprika
pam spray
can of sliced mushrooms (optional)
8 oz fat free sour cream

How to prepare

Spray a large skillet with a good coat of pan. Saute onions over med heat to soften. Push onions to the side and add chicken to brown slightly (cook 5-6 min, turn and cook for 4-5 min more) Give good dusting of paprika (about 1 Tablespoon) then add water/cube mixture and reduce by at least 1/2 over med/low heat (simmer don’t boil) this usually takes 10 min (add optional can/jar mushrooms) Whisk in sour cream until fully incorporated. Garnish with additional shake of paprika and grated parsley. Usually served with white steamed rice or No-Yolks Egg noodles cooked according to directions.

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Carne seca jerky

Ingredients

2 1/2-3 lb raw jerky meat
2 large onions, finely chopped
2 tsp ground oregano
2 cloves garlic, mashed
2 tsp salt
1/2 tsp course black pepper
3/4 cup vinegar
1 tsp liquid smoke

How to prepare

Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200

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New orleans crab cakes

Ingredients

1 tbsp reduced calorie margarine
2 tbsp finely chopped onions
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh parsley
1/2 lb fresh crab meat, picked over
1/2 cup fine dry bread crumbs
1 tbsp prepared mustard

1 tbsp worcestershire sauce
1/4 tsp salt
1/4 tsp granulated garlic
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1 egg
1 egg white

How to prepare

Preheat oven to 375

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Poppyseed cake

Ingredients

1/4 cup butter
1 cup sugar (or 3/4 cup honey, or 3/4 cup maple syrup)
2 eggs
2 cup flour
2 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup milk
1/2 cup water
1/3 cup poppyseed
2 tbsp rose or orange flower water (or 1/2 tsp almond extract)
1/2 cup golden raisins, dredged in flour (opt )

How to prepare

Heat oven to 350 f grease & flour 2 9″x5″ loaf pans cream butter & sugar add eggs One at a time, beating well after each addition in a separate bowl, mix together all Dry ingredients, except raisins and poppyseeds in a measuring cup mix milk, water & Flavoring there should be just over 1 cup liquid Add dry mixture and liquids alternately to creamed mixture, beating well after each Addition add poppyseeds and blend thoroughly, then add the raisins and stir them in Gently by hand (to prevent the flour-coating from coming off which will send all the Raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx 1 hour 10 minutes (till the edges pull Away from the sides of the pan, and a skewer stuck in the center comes out clean) This is a very densely textured cake, not like the standard white-cake type of Poppyseed cake

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Johnny cakes

Ingredients

1 cup of yellow corn meal
1 1/2 cup flour
1 1/2 tsp salt
1 egg
chopped up green onions (optional)

How to prepare

Combine ingredients, the use method 1 or method 2

method 1: mix with just enough water to make an even-textured thick batter. Pour one-quarter cup of batter on dry, hot griddle like you would for pancakes, and cook similarly until golden brown.

Method 2: mix with just enough water to make a thick, slightly crumbly dough. Pat into flat cakes and cook on a dry, hot griddle until golden brown.

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Marinade and basting sauce for brisket of beef

Ingredients

3 cups dry red wine
3 tsp salt
1 cup olive oil
3 tbsp dijon mustard
2 tbsp wine vinegar
2 tbsp prepared horseradish
2 tsp onion powder

3 tbsp lime juice
1 tsp garlic powder
2 tsp ground cayenne pepper

How to prepare

Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. From justin wilson’s”outdoor cooking with inside helpinch
note: a few tbsp of the spice mix added to a few tbsp of tomato juice also makes an excellent marinade for pork.

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Tomato-chile salsa with papaya, mango & pineapple

Ingredients

1/2 med tomato, seeded, chopped
2 jalapeno or serrano chiles, trimmed, seeded, and finely minced
1/2 med red onion, diced
1 med mango, seeded, skinned, diced
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/4 medium pineapple, seeded, skinned & diced to 1/8″ pieces
1/3 cups red wine vinegar
2 tbsp olive oil
1/4 cups cilantro or mint leaves, roughly chopped

How to prepare

Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings.

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Corn Dogs

Ingredients

3/4 cup yellow cornmeal
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
2/3 cup milk
10 sm wooden sticks
10 hot dogs
Oil for deep-fat frying

How to prepare

Combine cornmeal, flour & egg; mix well. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks in hot dogs; dip into batter. Heat oil to 375 degrees F. Fry until golden brown, about 5-6 minutes. Drain on paper towel.

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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Sirloin tips and mushrooms

Ingredients

1 1/4 lb sirloin, cubed
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup dry red wine
1 1/2 tsp soy sauce
2 tsp dijon mustard

1 tsp cornstarch
1/2 cup whipping cream
chopped parsley

How to prepare

Coat a wide skillet with non-stick vegetable spray. Brown the meat. Add garlic as pieces brown, move them to a casserole dish that can be covered. Add 1/4 cup wine to the skillet. Saut’ mushrooms in the wine and add them to the casserole with the meat. Microwave the casserole, covered for 4 minutes, stirring each minute, on high. Remove from microwave, cover and bake in the conventional oven for 1 hour on 275

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