Cheaters Nachos

I call these cheaters nachos because they are not 100% home made.  Making these Aurora witnessed me opening more cans than she has ever seen me open before.

INGREDIENTS
1 lb pork, chopped into 1/2" cubes
1 can El Pato
1 lime
1 red onion
1 16 oz can black beans
1 16 oz can black refried beans with Jalepeno
1/2 t salt
1/4 t pepper
1 c sour cream
1 c guacamole
1 c grated cheddar
1 c salsa
1 12 oz bag tortilla chips

DIRECTIONS

1)  Thin slice onion and start to cook on medium heat , occasionally stirring, until carmelized

2)  Lightly salt and pepper pork and cover with juice of 1 lime.  Cook on high heat until lightly browned.  Lower to medium heat and pour in El Pato.  Continue to cook on medium, stirring occasionally until sauce is almost dry.

3)  Heat refried beans, drain black beans and add to refried beans.  Heat bean combination until boiling.

4)  Spread chips onto 4 large plates.  Then top with equal amounts, in the following order, beans, pork, cheddar, onions, guacamole, salsa and sour cream

5) Serve.

Greek Salad

Greek salad has long been a favorite of mine in any number of forms.  This is a salad that has a mix of strong, mild, sweet and briny flavors that mix into a perfect balance.

INGREDIENTS

12 oz spinach, romaine or other hearty lettuce
1/4 c artichoke hearts
1/4 c kalamata olives-pitted
1 small cucumber
1/4 c  grape tomatoes
1bell pepper
1/4 c mushrooms
1/4 c red onion
1 lemon
2 T olive oil
1/4 t marjoram
1/4 t basil
1/4 t oregano
1/4 t thyme
4 oz feta

DIRECTIONS

1)  wash and roughly chop lettuce

2)  thinly slice red onion, cucumber and mushroom

3)  julianne bell pepper

4)  quarter artichoke hearts

5)  juice lemon

7)  crumble feta

8)  combine all ingredients, toss to dress then serve

The Confessional-not just for breakfast anymore... also known as bacon, donut french toast and eggs with blueberry maple syrup

Deep within my guilty Catholic roots lives a love for decadence and gluttony.  Not that you would notice if you have been reading my blog.

This breakfast was started with leftover donuts from our after church reception.  As if making donuts into french toast was not enough (I blame my husband and father-in-law for the next part)  on vacation with my in-laws we were eating a plethora of bacon and (due to certain peoples weakness for donuts) we had extra donuts.  At this time I thought i had perfected the  donut french toast, made with bacon drippings and served with bacon and eggs.  With my husband about to travel I always spoil him.  You must remind them why they want to come home and make them look forward returning.  I can now say I have perfected the confessional with the addition of blueberry maple syrup.  Your cardiologist will thank me when you get their bill.  To the Raging Mother-in-law I apologize.

This serves 4

INGREDIENTS

1 rasher (3/4 lb)  bacon

6 donuts

1 dz eggs

1 c milk

1 c blueberries

1 c maple syrup

DIRECTIONS

1)  Beat 6 eggs and 1 c milk together 

2)  Put blueberries and maple syrup in a small saucepan and bring to a rolling boil then remove from heat

3)  Cut donuts in half as you would bagels and place, crust side down, in a 13x9 and pour egg & milk mixture over them, making certain to wet the sliced sides, flip after about 10 minutes

4)  Cook bacon to desired doneness, remove from pan, drain and reserve most of the grease, leaving 

     1-2T in pan

5)  Keeping the bacon pan on medium to medium hi put as many donut halves, cut side down, as will

     comfortably fit

6)  After cooking for about 2-3 minutes, when a good brown crust has formed flip the donuts, repeating

     with the second side, removing them from the pan when the appropriate crust has formed

7)  After removing donut french toast from pan pour in about 1 T bacon drippings and prepare remaining eggs as desired.

8)  Serve this (bacon, eggs, and donut french toast topped with blueberry maple syrup) with a song in your heart and joy for sinful indulgence

CRAB CAKES

Not only do I need to be inspired by the food I cook with, but I need to love the final product.  I have had several trials with crab cakes that I have been told were good.  I did not love them.  I finally have the recipe I LOVE!  It is a inspired by the Chicken of the Sea recipe.  These crab cakes are good with either cocktail sauce, or just a touch of lemon.  They are moderately seasoned, moist on the inside and crispy on the outside.

INGREDIENTS:

1 lb lump crab meat
3 egg whites
1 egg
2 T mayonaisse
1 T horseradish stoneground mustard
1 t mustard powder
1 t Old Bay
1/8 t cayenne
1 lemon
1 c panko
3 T bacon drippings

DIRECTIONS
1)  Put crab in a colander to drain

2)  Mix mustard powder, old bay, cayenne and egg whites together and whip until soft peaks form

3)  Juice 1/2 of lemon over crab, wedge remaining half for service

4) Fold mayonnaise, mustard and egg yolk into egg whites

5)  Fold crab and 1/2 c panko into egg mixture

6)  Preheat pan on high

7)  Make crab mix into 2 T patties, then gently roll in remaining Panko

8)  Melt 1 1/2 T bacon dripping in pan, put half the crab cakes in and cover until the first side is golden brown.   Flip the crab cakes and once again cover until golden brown and remove from pan.

9)  Repeat step 8 with second half of crab cakes

10)  Serve with lemon wedges and cocktail sauce