tag:blogger.com,1999:blog-51266262011-04-21T15:04:37.281-07:00Some things I've cooked up.Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.comBlogger371100tag:blogger.com,1999:blog-5126626.post-15484478441868327472007-03-20T06:28:00.000-07:002007-03-20T06:30:33.443-07:00

I'm not going to post any new entries here. I'm moving my posting of recipe entries to my main blog.

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-74419606423604982502006-11-14T06:56:00.000-08:002006-11-14T06:57:31.614-08:00

Originally posted 28-Jul-2003, I couldn't get a permanent link to this, so posting it again.Canned Tuna CervicheHad this while I was in Costa Rica, and I mentioned it on my Fusion Worship - Costa Rica 2003 blog. This recipe is close to what I had in Costa Rica. Not many ingredients... so experiment! The following makes quite a bit. It can easily be cut in half.4 Tomatoes4 Limes2 cans tuna (the "

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1140924719614854262006-02-25T19:31:00.000-08:002006-02-25T19:31:59.640-08:00

Made this tonight. Very easy, very quick, tasted great. Pretty simple concept, I think I'll try the same approach but with other non-cream based sauces - maybe white wine, oragne juice and orange peal; or another would be chicken stock, shallots and leaks. Yum.

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1132758410128117622005-11-23T06:55:00.000-08:002005-11-23T07:06:50.140-08:00

I was out in DC the weekend before last, and ate at my friends house, Dan and Rhonda Gregory. They always have us over when we are out there on business. They made Jambalya and it was really great. Dan emailed me the recipie and I made it last night. It was awesome. So here it is:1 small box Uncle bens converted rice - 1 1/2 cups if you don't get a 'small' box1 can beef broth - 10.75oz1 can

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1131201126749088442005-11-05T06:22:00.000-08:002005-11-05T06:32:06.760-08:00

Tina and I have been pretty much splitting dinner duty lately, but I don't get home until 6:00 or 6:30 - which is a little late for us to start dinner. So I've been making things in the crock-pot. This worked well for dinner and then soup for lunch the next day.7 boneless/skinless chicken breasts - individual2 carrots sliced thin (and quarter on the thick end)2 stalk celery sliced thin (and 1/2

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1129733753290821072005-10-19T07:47:00.000-07:002005-10-19T07:55:53.290-07:00

Had the roast in the previous post on Monday night, so what to do with the left-overs on Tuesday? There were about 4 slices of roast left, and about 2 cups of the veggies (which were pretty soft) when packed into a container. We had a spaghetti squash (because we are attempting the South Beach Diet again and so are staying away from pasta for a while) - so... make "spaghetti" for dinner!Slices of

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1129733258478081872005-10-19T07:39:00.000-07:002005-10-19T07:47:38.483-07:00

I'm mostly posting this because of the next recipe I'll be posting.1 Roast - about 3 to 4 lbs. CabbageOnion1/2 Yellow, Red, Orange Bell PepperEggplantZuchinni SquashYellow SquashMushrooms4 cloves garlic slicedSavory SaltPepperMake some slits in the top of the roast, put your finger in them to kind of open them up a bit, and insert a slice of garlic in each one. The hole has to be just big enough

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1125085651755330672005-08-26T12:01:00.000-07:002005-08-26T12:49:57.806-07:00

I made this a little over a week ago Tuesday. Tina wanted baked chicken, and that was just to plain for me - seeing as I go off early and had the time to cook. So I threw this together - using techniques that are common for me. Since then a few people asked for the recipe; so I'm posting it. Although I don't have exact measurements! The following are guesses... I'll try to pay attention and

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1109169222602692962005-02-23T06:24:00.000-08:002005-02-23T06:33:42.603-08:00

I was thinking Salisbury Steak sounded good... but rather than brown gravy, I figured a Marsala sauce would do. 'Cuz after all, its all about Marsala sauce lately!1.35# 6% lean Hamburger3 thin slices white onion, minced1 stalk celery, minced1 egg1/4 Cup bread crumbsSeasoned Salt, Pepper and Garlic Powder to taste1/3 Cup Marsala14oz Beef Broth8 oz Mushrooms, sliced1 Cup Cream2 Tbs ButterCombine

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1108165555772362882005-02-11T15:33:00.000-08:002005-10-29T14:16:25.316-07:00

Not the traditional "stuff chiles", but a casserole. Used to make this years ago in our restaurant. Then kind of misplaced the recipe. Last fall was at Aunt Pat's and she asked me to make it. "I don't have the recipe any longer, but I could probably figure it out." and she replied with, "Oh, I have a copy of your recipe on my computer. Would you like me to print it for you?" :)1# Cheddar Cheese1#

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1108148451601788102005-02-11T10:52:00.000-08:002005-02-11T11:05:12.496-08:00

4 boneless skinless chicken breasts8 medium mushrooms2 shallots (or a few slices of red onion)2 cloves garlic, minced1 cup Masala wine1 cup chicken stock1 cup cream1 Tbs butterSautee garlic and shallots in a few Tbs of olive oil for a few minutes. Add mushrooms and sautee for a few more minutes until mushrooms are cooked. Remove mushrooms, leaving as much shallots and garlic as is easily

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1103731893511108752004-12-22T08:08:00.000-08:002004-12-22T08:11:33.513-08:00

Being a hugh Prosciutto fan, I had to post these. While I'm typing in the other recipies I'm watching the Food network, and so keep getting mroe ideas. On Everyday Italian she did Family Favorites. Every dish contained Prosciutto. I'll have to try them. :)

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1103731504072956892004-12-22T07:53:00.000-08:002004-12-22T08:05:04.073-08:00

On Wolfgang Puck this morning he made Zwiebelrostbraten. First he was doing Flavors of Styria and he went there and talked to a cook. I liked how that cook made it better. Since I don't have the recipe for that, I'll just make it up here... He had pickled pumpkin (yeah, no idea) and pumpkin oil (may be able to get it online somewhere). Cook roast, carrots, celery and potatoes in a stock for 2

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1103730796722782542004-12-22T07:46:00.000-08:002004-12-22T07:53:16.723-08:00

For dessert we made Orange Almond Crepes, from cooks.com. Their recipe called for a chocolate almond sauce, which would have been great, but we decided to skip it, for ease. I made all the crepes for the main course. I made the desert crepe batter while the dinner crepes were baking. (Normal crepe recipe with 2 T sugar added). This way it could sit while we were eating. After eating I made one 6

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1103730272392806712004-12-22T07:34:00.000-08:002004-12-22T07:44:32.393-08:00

This is a quick, but fancy and great tasting dish. I usually make 2 crepes for each person, although last night this turned out to be too much. Probably one per person and 2 for your bigger eaters would have been fine. We served it with salad and bread. If you are making dessert, then the one for most people is probably great. Crepe recipe is in previous post. For each crepe: 2 steamed

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1103729682815243262004-12-22T07:18:00.000-08:002004-12-22T07:34:42.816-08:00

Last night at Impacting Your Taste Buds we made crepes. It was very fun and turned out really good. Several people said they might get a crepe pan and start making their own. That's cool. :) Following is the crepe recipe that I use. (I'll put the actually dishes in several other posts). 2 eggs 1 C mild 1/2 t salt 1 C flour 2 T melted butter Beat the eggs well then whisk in the rest of the

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1096431140773154972004-09-28T21:10:00.000-07:002004-09-28T21:12:20.773-07:00

For those that are never sure if the chicken is done... An easy way to tell ;) 6-7 lb. chicken 1 cup melted butter 1 cup stuffing (Pepperidge Farm is good.) 1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT) Salt/pepper to taste Preheat oven to 350 degrees. Brush chicken liberally with melted butter,salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1096427035750393092004-09-28T19:49:00.000-07:002004-09-28T20:25:20.793-07:00

Jarin is the steward at IstaWeyr on PernMUSH. Last week I was thinking about making some butternut squash soup and he happened to mention that he had just made some with apples and pears. "Gives it some sweetness" - Great idea, so I made some last night. 1 Butternut Squash 1 Bosc Pear - cubed 1 Jonagold Apple - cubed 1/8 C Brown Sugar 1/4 C Water 1/2 t cinnamon 1/4 t nutmeg 1/4 t Five Spice

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1095689346654872702004-09-20T06:47:00.000-07:002004-09-20T07:09:06.653-07:00

Bought some Colorado Peaches at the farmer's market the other day. Was going to make a cobbler, but then decided against dessert... So, what should I do with it? I was going to be grilling some pork loin the next night, so decided on making a peach "barbeque sauce" out of it. Cook the peachs with some spices, puree it and baste the pork with it. Turned out very well, everyone liked it. And

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1095688060954212292004-09-20T06:37:00.000-07:002004-09-20T06:47:40.953-07:00

1 lb sushi grade Tuna 1/4 C minced Red Onion juice of 3 Limes 1/4 C Cilantro 1 diced Tomatoe Salt and Pepper Cube the Tuna in about 1/2 cubes. I use sushi grade tuna because a) I want it very tender and b) I want to be able to eat it raw. When I diced my tuna there were a few cubes that went against the grain somehow - kind of tied to gether with fibers. These were kind of tough and should be

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1079271785380369372004-03-14T05:43:00.000-08:002004-03-14T05:55:55.890-08:00

Filling: 2 Tbl Olive Oil 2 Shallots - minced 4 Cloves Garlic - minced 8 Marinated Sun-dried Tomatoes - sliced 2 Tbl capers 6 Basil Leaves - minced Juice of 1/2 a Lemon White Wine - a few splashes - less than 1/4 C Salt & Pepper 1/4 Can Medium Black Olives - minced Heat oil in chef pan. Saute shallots and garlic for a few minutes, do not let the garlic brown. And in rest of ingredients and saute

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1078321065854481562004-03-03T05:37:00.000-08:002004-03-03T06:27:24.013-08:00

6 Bonelss Skinless Chicken Breasts 6 slices Proscuitto 6 slices Provolne 6 slices Smokey Swiss 2 Leeks - stem slicked as thin as you can get it 3 Shallots - minced about 8 mushrooms - minced (used 1/2 button & 1/2 cremini) 1 stick (1/2 C) Butter 3 Tbs Flour 2 C Chicken Stock 1/4 C White wine - used Muscadet Sevre et Maine a Barton & Guestier white wine that is a drier than their Vouvray. 1/4 C

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1076008921439650342004-02-05T11:22:00.000-08:002004-02-05T11:24:20.796-08:00

Slow cooker Pot Roast Tina wanted to throw a roast in the slow cooker. I usually chop up the veggies for her (cuz she just can't stand cutting onions), but I decided I'd do the whole thing. (Chop up, but the stuff in the slow cooker, etc.). This has a pretty fast prep time, because you just throw everything in... But hey, if you can't do something when you are cooking... then is it really cooking

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1073073713583066852004-01-02T12:01:00.000-08:002004-01-02T12:05:20.593-08:00

Tuna Dip 8 oz Sour Cream 8 oz Cream Cheese 1 small can Tuna Mix sour cream into cream cheese a little at a time, creaming it as you go making a smooth mixture. Whisk for a few minutes to remove any lumps. Drain tuna as much as possible (to avoid watering down the dip) and combine. This is a family recipe that we used always ask for when we were kids. At the time the main "dips" were Onion and

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1072280901869679012003-12-24T07:48:00.000-08:002003-12-24T07:49:43.966-08:00

Tarragon Chicken with sauteed Leeks and Garlic 3 Boneless Skinless Chicken Breasts 1 Leek - stem sliced as thin as you can get it, leaf whole 2 cloves Garlic - sliced as thin as you can get it 1 stick (1/2 C) Butter 2 C Chicken Stock Fresh Tarragon Salt and Pepper (to taste) 1/4 C Flour 1/4 C White wine - whatever you'd serve with this dish. Make a roux in a sauce pan with 1/4 butter and 1/4

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1071373485568054742003-12-13T19:44:00.000-08:002003-12-13T19:57:58.576-08:00

Italian Tomatoe & Cucumber Salad Went and saw The Last Samurai with Jaime last night. Got home around 10:00 and was hungry, so whipped this up. Tomatoe and cucumber sounded good. I've been making this in a cerviche style lately, but that is kind of acidy. So I decided to use olive oil (which led to the italian theme) and then added some lime juice anyway. This added some acidity, but not too much

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1070909891375392232003-12-08T10:58:00.000-08:002003-12-08T11:00:58.186-08:00

Sauteed Chicken and Fall Veggies Tina said, "Why don't you just pick up a Deli-Chicken from King's Sooper." - So I did... but then remembered that we had some Zuchinni and Summer Squash at home, so I might as well saute that up as well. And while I'm doing that, it would be good with some Leeks (which I'm into lately) and some mushrooms. Then once I got home and started that I figured, might as

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1070563992554821962003-12-04T10:53:00.000-08:002003-12-04T10:54:08.450-08:00

Grilled Asian Pork Chops Had 9 1" thick bonelss pork chops... Figured I'd grill them. Was a little tired of BBQ sauce and figured I'd go Asian. Terriyaki with a touch of Thai thrown in. 9 1" thick Boneless Pork Chops 1 C Terriyaki Sauce 1/2 t five spice powder 1 t dried lemon grass Make marinate, put chops in 1 gallon zip-lock bag, pour in marinade and squeez out as much air as possible. Let

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1070563353395265372003-12-04T10:42:00.000-08:002003-12-04T10:44:13.623-08:00

Shrimp and Avacado Salad Kind of a cross between Shrimp Cerviche and Shrimp Cocktail, with some avacados thrown in. Made it yesterday and eating left-overs for lunch... it holds up for at least a day... but I wouldn't keep it more than that. 1 tomatoe, diced 2 avacado, diced 3 slices red onion, minced kosher salt - to taste, maybe a teaspoon coarse ground black pepper - to taste, maybe a

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1069944884674873152003-11-27T06:54:00.000-08:002003-11-27T06:55:31.140-08:00

Template change I changed my template, obviously. I was having some problems with the old one. This is much simpler, displays more text, etc.

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1069942269588037792003-11-27T06:11:00.000-08:002003-11-27T06:54:41.560-08:00

Stuffed Shells This was really easy, tasted great, and was a great way to use up the left-over Chicken and Vegtables in a Rich Red Sauce. Had about 2 cups of Chicken & Vegtables in a Rich Red Sauce left. Took a cassarole dish (about 1/2 the size of a 13x9 pan) and lightly covered the bottom with part of a 14 oz can of Tomato Sauce. Mixed the rest with the Red Sauce to thin it down, and then

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1069597151607089052003-11-23T06:19:00.000-08:002003-11-27T06:55:53.043-08:00

Chicken & Vegetable in a Rich Red Sauce Makes a nice rich thick pasta sauce. Heat 2 Tbl Olive Oil in an electic skilet at about 350 degrees. Add in 1 Medium Onion - slivered length-wize 5 Cloves Garlic - minced 1 Leek - root sliced thin, leaves sliced 1" and saute, stirring occasionally, until onions start to brown. Meanwhile, prepare 5 stalks of Celery - sliced about 1/4" 10 Mushrooms -

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1066493818113090592003-10-18T09:16:00.000-07:002003-11-27T06:56:50.326-08:00

Proscutii, Spinach and Mushrooms Note: This isn't finished. I wrote this down but haven't tested it again, may need a bit of refinement... but figured I'd post it here now so I don't lose it. Also have to update format, etc. start water, make sauce, sauce low, combine 1/2# Mushrooms 1/2# Proscutii Bunch spinanch 4 cloves garlic 3 Tb corn starch

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-1059411246649646592003-07-28T09:54:00.000-07:002006-11-14T06:55:46.920-08:00

Canned Tuna CervicheHad this while I was in Costa Rica, and I mentioned it on my Fusion Worship - Costa Rica 2003 blog. This recipe is close to what I had in Costa Rica. Not many ingredients... so experiment! The following makes quite a bit. It can easily be cut in half.4 Tomatoes4 Limes2 cans tuna (the "normal" size, not the real big ones)The leaves of 1/3 a bunch of cilantro1 tsp kosher salt (

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-904730362003-03-10T11:41:00.000-08:002003-03-10T11:41:13.233-08:00

Red Raspberry Glazed Pork Chops Had some pork chops (boneless) in the freezer and I had to make dinner. Didn't feel like something "plain", but wanted to use what was on hand. So I decided to do a fruit glaze on them. Turned out really good... and was easy Preheat oven to 350. 6 boneless pork chops (1/2 in or so... not thin, but not real thick) 4 tbl raspberry perserves 2 tbl oil 2 tbl butter

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-901139602003-03-04T06:52:00.000-08:002003-03-04T06:52:56.560-08:00

Needs work Cool, Blogger got it out there right away. As usual though, I'm going to have to do some work on the template to get it to display correctly. But I'll just grab one of my other templates and copy it here. Just get it going, bits and pieces.

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0tag:blogger.com,1999:blog-5126626.post-901137742003-03-04T06:48:00.000-08:002003-03-04T06:48:44.843-08:00

Purpose I decided to put my recipies on their own blog for the following reasons:Won't "clutter" up my primary blog *Maybe* I'll add some organizational links, and it will make navigating the recipies easier It will certainly make finding a particular recipie easier than searching my entire primary blog So... we'll see what happens. Probably won't actually post anything here till later. Lately it

Jameshttp://www.blogger.com/profile/04573375063502933341noreply@blogger.com0