Archive | February, 2017

Shrimp Cocktail

28 Feb


I always thought I could throw my shrimp in boiling water, cook until they are pink and have good shrimp cocktail.


A friend of mine told me the secret to a crunchy, tasty shrimp

I have been doing this for years and it is a no fail recipe.

2 pounds of frozen deveined shrimp

2 cans of beer

I use good old Bud because the flavored beer can affect the taste of the shrimp.

2 teaspoons old bay seasoning

Put the beer and old bay in a pot

Bring to a rolling boil

Add the shrimp

Turn with a spoon to cover all the shrimp with the beer

When the beer comes to a boil again, turn the shrimp to keep it covered with the beer.

Cook for another three to five minutes. This depends on the size of your shrimp.

Strain the shrimp in a colander and rinse with water to get all the old bay seasoning off the shrimp

If the shrimp has to be peeled this is the time to do it.

Let drain and then place on a dish with cocktail sauce and lemons

Cover with plastic wrap

Refrigerate till chilled



Royal Grilled Pork Salad

24 Feb


My sons, my sons, my wonderful sons.

Again I was treated like a queen.

I went to my son Andrews house and he had supper all ready for me.

He marinated a boneless pork loin.

Grilled it to medium.

Let it sit and then sliced it.

He put the hot meat over a cold salad that was dressed with lemon garlic dressing.

He also added feta cheese.

Just to spice it up Andrew put some hot sauce on his salad.

Mine was plain.

OMG it was so delicious.

Andrew used a marinade of garlic, oregano, salt, pepper, lemon juice, mint and rosemary.

You can use whatever marinade you like and whatever dressing is your favorite

I am still flying high from being pampered

Just call me Queen Chris.

Funny Face Tuna Sandwich

22 Feb


Too much time on my hands and I started to play with my food.

Tuna is always a favorite

This is just tuna salad with arugula and pickles on thin sliced french bread

Make the sandwiches and start move them around on your plate.

You can make anything.

Too funny plus I got to eat each facial feature.

By the way I am much older than six years old.

Use potato chips for the ears.

Veal with Mozzarella and Roasted Tomato Salad

21 Feb


I love veal but it is so expensive.

The veal at the North End in Boston is to die for.

And the price is also to die from.

So being very thrifty or cheap. Take your pick. I found a reasonable compromise.

The veal for stew was on sale for $5.99 a pound.

So… I bought three pounds of these cubed pieces of veal.

I took them home and pounded them till they were very thin.

This is a great stress release.

I now had these cute little asymmetrical medallions

Then I let them soak in milk for a couple of hours.

My Mom always did this with veal so I do it.

Beat three eggs

Season with salt, pepper, onion and garlic powder.

Put two cups of Italian seasoned bread crumbs in a pie plate with 1/2 cup  grated Parmesan cheese and 1/2 cup chopped Italian parsley.

Drain the milk from the veal.

Put the veal in the egg mixture.

Dredge in the bread crumb mixture

Heat a large skillet with about 1/4 cup of olive oil per batch of veal. Place the veal in the hot oil and don’t make them touch so you have to cook them in batches.

Place on a dish and finish cooking all the meat

Place some fresh spinach in a bowl

Start layering the veal, fresh mozzarella slices and tomato salad

You could serve this warm to melt the cheese or at room temperature for a cold salad.

The tomato salad was the beginning of my Roasted Tomato soup. Just stop after the tomatoes, onion and garlic are roasted and you have a salad.

This stuff is so delicious no wonder why the soup is great.

Enjoy  with crusty bread.

This is a great make ahead meal.

You can also add capers, olives,peppers or any kind of vegetable.


My-T Fine Chocolate Pudding

16 Feb


Its cold and snowing.

Time for comfort food.

My Mom always made cooked chocolate pudding as a treat and since I can’t get out I am going to treat myself.

One box of My-T- Fine chocolate pudding

1 1/2 cups whole milk

1/2 cup half and half or light cream

Place everything in a saucepan and bring to a boil.

Stir constantly

Take off the heat as soon as it comes to a boil and pour into three to four heatproof glasses.

Garnish with chocolate shaving and a chocolate covered almond.

I love warm pudding because I never can wait for it to chill.

It is so good chilled with whipped cream.

To lessen the thickness of the skin that forms on top make sure you wrap each glass with plastic wrap.

This is too easy not to enjoy all the time.

A very nostalgic dessert.

I have to admit that scratch pudding is the best but takes a little more work.

Chicken Soup with Rice and Ginger

14 Feb


This is a little different than regular chicken soup but still good.

One boneless chicken breast

Two tablespoons butter or olive oil

One cup chopped carrots

1/2 cup chopped celery

One cup chopped onions

2 cloves diced garlic

1/2 cup white or brown rice

One inch of grated fresh ginger

Six cups of water

2 tablespoons chicken powdered consume

1/2 teaspoon turmeric

One teaspoon sesame oil

1/4 teaspoon black pepper

One handful of sugar snap peas or regular frozen peas

Put the butter and chicken with 1/2 teaspoon of salt in a  pot and brown  both sides.

Add the onion, garlic, carrots and celery

Slowly cook till the vegetables are soft

Add the water, rice, consume, pepper, turmeric, ginger and sesame oil

Stir everything.

Bring to a boil for five minutes

Remove the chicken and shred it and then return it to the pot.

Cover and simmer till the rice is cooked

Put the peas into the soup and enjoy

You can also add a beaten egg after you take it off the stove but I don’t.

This is just a quick chicken rice soup for any time.

Make sure you adjust the salt to your taste.

Add or delete anything but keep the onions, carrots, celery and ginger



Mongolian beef #1

9 Feb


My husband loved Mongolian beef and I always search for a better recipe.

I found another one.

3 pounds of steak tips cut into 1/2 inch trimmed pieces.

8 tablespoons low sodium soy sauce

4 tablespoons honey

2 tablespoon garlic chili sauce

4 tablespoons sesame sauce plus one tablespoon for the marinade

2 tablespoons minced garlic

One tablespoon grated ginger

Two big sliced onions

Dipping Sauce

1/2 cup mayonnaise

Juice of 1/2 lime

3 to 4 teaspoons Sriracha

Put the soy sauce, garlic, ginger, honey, chili paste and One tablespoon sesame oil in a plastic bag

Mix well

Add the cut up meat

Seal the bag and marinate for four to 24 hours.

Make sure you seal the bag well because your refrigerator is going to smell great.

This is one of these recipes that you have to cook in batches because the meat has to be in a single layer to get that great crust on the bottom

Add one to two tablespoons sesame oil in a very hot skillet

Add as much meat as you could in a single layer to cover the bottom of the pan.

Let it cook on medium high and don’t touch it.

When you see the bottom of the meat with a nice brown crust turn it over for a minute to cook the other side.

Put into a plate and cook the rest of the meat

Put in the same plate with the other meat.

Keep warm

Place the onions in the same pan and charr on high heat just until you see the onions brown

Do not overcook them because you want the onions crunchy.

Place in a platter and put the meat on top of the onions

Serve with steamed pot stickers. steamed broccoli and white rice

This is so good I almost didn’t have enough so make extra.

This is also a great leftover in a soft tortilla or on top of a salad