Pecan Date Honey Balls

This recipe was feature in The Healthy Alternative, the bi-monthly newspaper from our nearby food co-op, Ever'man.

Makes 20-25 balls.

Preparation time: 10 minutes

1 cup raw pecans, chopped

3/4 cup pitted dates, chopped

1 to 2 tablespoons crystallized ginger

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1 tablespoon honey (or agave nectar)

1/3 cup shredded, unsweetened coconut

Put all ingredients in food processor. Pulse until you have an even, mealy texture. With moistened hands, roll the mixture into 1-inch balls. Spread the coconut onto a plate and roll each ball into the coconut to cover each one evenly.

Recipe by Ami Karnosh, PCC Cooksinstructor, March 2009

Ybor City Deviled Crab Croquettes.

In honor of my recent trip to Tampa, I'm posting this famous classic from the Columbia Restaurant. I got it out of the Tampa classic, "The Gasparilla Cookbook." While I didn't get to stop in at the Columbia to dine, I did drive by it. It is on the short list of must-dos the next time I'm in town.

Ybor City Deviled Crab Croquettes

**Croquette Dough**

3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt

**Crabmeat Filling**

5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded

**Croquettes**

2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying

Directions:

About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.

Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.

After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again. Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.

Makes 12.

The Cookie Jar.

I love cookies. I ran across this site, and knew that it must be shared immediately! It has cookie recipes from all around the world.

Wicker's-style Marinade.

I love Wicker's Marinade & Sauce, but it is not widely available. I ran across the recipe that is said to simulate it. Enjoy.

This vinegar based barbecue sauce works just as well as a mop as it does a table sauce.

1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin

Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.

Lower Alabama Breakfast Pie.

Lower Alabama Breakfast Pie
presented by Bay Breeze Bed & Breakfast

(The Bay Breeze Guest House is getting more national attention on PBS.)

3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely onions
1/2 cup chopped green peppers
1/4 cup diced, drained pimento

Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned - cool on wire rack. This crust can be frozen after baking.

Layer from bottom up on crust (if frozen - has been thawed).
Ham · Onion · Peppers · Pimento · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. Let stand for 10 minutes before serving.

We like to serve this with about 1 teaspoon of strawberry preserves on the wedge. Serves 4.

Chicken Finger Dipping Sauce.

This is the basic version of the sauce that most of the great chicken finger chains use - Zaxby's, Raising Cane's, Guthrie's, Abners, Foosackly's, etc. It is delicious, and so easy to whip up. (And, as of the end of 2011, this recipe has been on my blog for almost three years, and is easily the one that generates the most traffic from search engines.)

Chicken Finger Dipping Sauce

1/2 cup mayonnaise
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper
optional: some places also add 1 tsp paprika

Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir untilblended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!

Walnut Butter Cookies.

Walnut Butter Cookies

1 pound of butter, softened
4 cups of all purpose flour
3/4 cup of powdered sugar
2 tsps of vanilla
2 Tbls of water
1/2 tsp of salt
8 to 12oz of chopped walnuts
Extra powdered sugar for dusting.

Pre-heat the oven to 350 degrees
Using a wooden spoon, mix together the butter, flour, powdered sugar, vanilla, water and salt in a large mixing bowl
Mix together until the mixture forms a doughy consistency. If the dough if too sticky to handle just add a little more flour.
Pinch the dough and roll it in long shape about the size of you finger.
Curve into a crescent shape and place on a buttered cookie sheet.
Bake for 12 to 14 minutes.
Let the cookies cool before dusting them with powdered sugar.
Makes approximately 6 dozen cookies.

Chicago-Style Italian Beef Sandwich.

Chicago-Style Italian Beef

5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Italian Rolls

Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef.
Place beef in juice.
Cut peppers into slices and saute in oil until done.

Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!

Cock of the Walk Cole Slaw.

Cock of the Walk Cole Slaw

1 head of cabbage chopped (or 2 bags of ready made)
2 grated carrots
3 green onions chopped
1/4 green bell pepper chopped
1 small white onion or 1/2 medium yellow onion chopped
2 1/2 TBSP sugar
1 TBSP black pepper
2 tsp garlic powder
1 TBSP Lawry's Season Salt
1 TBSP white vinegar
2 cups Mayo

Mix all ingredients except Mayo. Add Mayo last. Refrigerate until ready to serve.

Spinach Salad.

Spinach Salad

1 bag Spinach
1 can Mandarin oranges in light syrup drained
1/4 - 1/3 cup sliced almonds

Dressing:
1/3 cup sugar
3/4 tsp salt
2 tsp paprika
1/4 tsp yellow mustard
1/4 cup Tarragon Wine Vinegar
1/8 yellow onion chopped
1/2 cup vegetable oil
2 tsp celery seed

Place all ingredients in blender and process. Refrigerate unused portion.

Fried Stuffed Avocado.

A friend was just in Austin, TX, and reported the phenomenon of the stuffed avocado. I found this recipe online. Trudy's seems to be one of the epicenters of this dish.

Fried Stuffed Avocado

1/2 avocado
3 shrimp, chopped
1/2 teaspoon fresh pressed garlic
2 tablespoons pico de gallo
10 ounces white wine
3 ounces cream
2 tablespoons manchego cheese
2 ounces salsa or pasilla chili sauce
artichoke heart, if desired

Take the ½ avocado and remove the skin, leaving avocado ½ whole. Use a scoop and remove some of the flesh around the seed hole to allow for more filling. Dust with flour and wrap in plastic and freeze. Dip the avocado in the relleno batter removing excess batter from the hole and deep fry. Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened. Fill the hole with the shrimp mixture and pour sauce around rim and serve. Garnish with fresh cilantro.

Relleno Batter

2 eggs, separated
3/4 cup beer, room temperature
2 tablespoons vegetable oil
3/4 cup flour
1 1/2 tablespoons salt

To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Fry in oil at 360°F.

San Antonio Chocolate-Cajeta Flan Cake.

San Antonio Chocolate-Cajeta Flan Cake

1 (18.25-ounce) box chocolate or devil's food cake mix, plus ingredients needed to make cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup regular milk or water
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
5 eggs
1 (10.9-ounce) jar cajeta

Preheat oven to 350 F. Spray a 12-cup Bundt pan (see note) with nonstick cooking spray. Spray nonstick cooking spray on one side of a piece of aluminum foil large enough to cover the Bundt pan and form a tight seal. Set aside.

Prepare chocolate cake batter according to package instructions.

Set aside.

Prepare the flan by mixing in a blender the canned milks, regular milk or water, cream cheese, vanilla and eggs. Set aside. Soften the cajeta in its jar (no lid) in the microwave. Pour into prepared Bundt pan and tip the pan so it runs around the sides. Add the cake batter. Add the flan mixture. It will come nearly up to the brim. It's OK if you have a little flan left over. Now use the prepared aluminum foil to seal the Bundt pan tightly.

Carefully place the Bundt pan inside a larger baking pan in the oven. (A disposable pan works fine.) Pour hot water in the larger pan to a depth of 2 inches surrounding the Bundt pan. Bake cake for 2 hours. Do not uncover during baking time. After the baking time is up, remove Bundt pan from water and allow to cool for 15 minutes.

Remove foil seal and invert the cake onto a platter with a good rim. The cake will have migrated to the bottom, and the flan will end up on the top; the cajeta will drip down the sides. Makes 12 to 16 servings.

Note: If you don't have a 12-cup Bundt, you may use a 10-cup Bundt and bake the leftover batter in an 8x4-inch loaf pan.

Pour enough batter into the prepared 10-cup pan to come 2 inches from the rim of the pan. Pour remaining cake batter into prepared loaf pan. Pour flan mixture to come up within 1 inch of the prepared Bundt pan. Pour remaining flan mixture in loaf pan. Proceed with recipe, but bake 10-cup pan for 1 hour and 55 minutes, and loaf pan for 1 hour and 15 minutes.

Mexican Corn Stuffing Casserole.

Mexican Corn Stuffing Casserole

5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can diced green chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon ancho chile powder

Preheat oven to 350 F. Grease a 2-quart baking dish.

Bake the crumbled corn bread on a baking sheet, stirring occasionally, for 20 minutes, or until lightly toasted.

Combine remaining ingredients in a large bowl. Add corn bread; toss to evenly combine. Do not overmix. Transfer to prepared baking dish; cover. Bake for 35 to 40 minutes; uncover. Bake an additional 10 minutes or until heated through and top is brown. Makes 8 servings.

Note: If you like a moister stuffing, add up to 1/2 cup chicken broth to mixture before baking.

Avocado-Buttermilk Dressing

Avocado-Buttermilk Dressing

2 buttery-ripe black-skinned avocados (about 1 pound), pitted and peeled
2 green onions, chopped
1/2 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 & 1/2 cups cultured buttermilk

In a food processor, combine all ingredients except the buttermilk. Process till smooth. Add the buttermilk and process till combined. Transfer to a container and cover with plastic wrap, pressing the film onto the surface of the dressing. Refrigerate until serving. May be prepared up to 1 day ahead. Makes 31/2 cups, or about 14 servings.

Presentation: Wash, dry and quarter a head of iceberg lettuce. Use one quarter per serving. After you've drizzled the dressing over the lettuce, you might dust with a little ancho chile powder or chopped green onion.

Mexican Coffee.

Mexican Coffee

3/4 cup coffee beans, ground
2 teaspoons ground cinnamon
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon vanilla extract

Place coffee and cinnamon in the filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Makes 6 cups.

Chicken Tetrazzini.

CHICKEN TETRAZZINI

6 tbls butter
2 ½ cups chicken broth
½ cup white win
1 cup sliced mushrooms
2 tsp garlic
1 bunch green onions
5 tbls flour
1 ¼ cup light cream
¾ cup parmesan cheese
3 cups cooked chicken
12 oz cooked vermicelli
2 tsp oregano
½ cup chopped onion
Salt and pepper to taste

Method:
Melt 3 tbls butter over medium heat. Sautee the onions in the butter until tender. Mix in the flour and cook, stirring occasionally until bubbly. Add mushrooms and cook until tender. Remove the pan fro the heat and stir in chicken broth, light cream and wine. Return to heat and cook, stirring until sauce is smooth and thickened. Stir in parmesan cheese. Mix cooked pasta with sauce and chicken. Add salt and pepper to taste.

Recipe courtesy: Alex Naman- Naman’s Catering

Sausage Stuffed Squash.

Sausage Stuffed Squash

6 yellow summer squash
1 lb. hot or mild sausage
¼ cup chopped onions
¾ cup bread crumbs
1 cup sharp cheddar cheese
1 T oregano
1 T thyme
1 T basil

Preheat oven to 400 degrees. Boil squash until softened and then cut in half lengthwise and remove seeds from each half. Or, cut in half and remove seeds first, then cook shells gently in 1 T hot olive oil in a covered skillet over medium-low heat. Turn shells once, cooking ~3 minutes on each side or just until tender. Transfer to a rack, cool and pat dry with a paper towel.

Brown the sausage in a skillet, along with onions, and drain. Then mix in bread crumbs, cheese and herbs.

Fill squash shells and bake in oven for 15 minutes. Also may want to add a sprinkle of cheese on top and broil for the last minute.

PB & J Breakfast Cookies

PB & J Breakfast Cookies
from Fix, Freeze, Feast

These are perfect with a glass of milk!

Makes about 32 Cookies

1 1/2 cups natural peanut butter
1 cup (2 sticks) butter
1 cup packed brown sugar
1/2 cup apricot jam, preferably no sugar added
1/4 cup molasses
4 eggs
2 teaspoons vanilla extract

4 cups old-fashioned rolled oats

3 cups whole wheat flour

1 cup hulled sunflower seeds

1 cup instant dry milk powder

2 teaspoons baking soda

1 teaspoon salt

Wax paper

4 one-gallon freezer bags, labeled

1. Preheat the oven to 350 degrees.

2. Combine peanut butter, butter, brown sugar, jam, molasses, eggs, and vanilla in a food processor or by hand in a large bowl. Mix oats, flour, sunflower seeds, dry milk, baking soda, and salt in a separate large bowl. Pour the peanut butter mixture in to the dry ingredients; mix well.

3. Scoop dough with a 1/4-cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes. Cool on baking sheets for 5 minutes; transfer to a cooling rack. Divide cooled cookies evenly among freezer bags, separating layers with wax paper.

4. Seal and freeze.

To Enjoy: 

Remove desired number of cookies from freezer; thaw in the refrigerator or at room temperature.

Bake before freezing?

We like to bake these before freezing so they're easy to grab in the morning. The dough does freeze well thought, so it you prefer, freeze the dough.

East-Indian Rice Ring

East-Indian Rice Ring
from Frozen Assets by Deborah Taylor-Hough

Prepare on serving day.

1/4 cup butter
1/2 cup onion, chopped
1/4 cup slivered almonds
1/2 cup light raisins (we omit these)
6 cups hot cooked rice
shredded coconut

In skillet, melt butter and saute chopped onion and almonds until golden. Add light raisins; heat until plump. Add hot rice; mix gently. Press mixture into greased 6 1/2 cup ring mold. Remove from mold at once and place on to a round serving platter. Fill center of rice ring with Orange Curried Chicken. Top with a sprinkling of shredded coconut, if desired.

Orange Curried Chicken

Note: We are trying to get back in the habit of cooking and freezing our meals in advance. This is one of the first new recipes we've tried - and one of the most delicious meals we've made.

Orange Curried Chicken
from The Everything Meals for a Month Cookbook by Linda Larsen

Serve this delicious Indian dish with extra curry powder for those who like it hot.
To serve immediately, add frozen peppers and onions and simmer 5 to 8 minutes until hot: serve over rice.

Serves 4
4 boneless, skinless chicken breasts
3 tablespoons flous
1 tablespoon curry powder
1 teaspoon salt
3 tablespoons olive oil
1 cup orange juice
1/2 cup evaporated milk
2 cups frozen peppers and onions

1. Cut chicken breasts into 1-inch pieces. Combine flour, curry powder, and salt on large plate. Add chicken and toss to coat.

2. Heat olive oil in large skillet. Add chicken; cook and stir until chicken is almost cooked. Add orange juice; simmer for 10 to 15 minutes, until chicken is thoroughly cooked. Add evaporated milk, stir, and remove from heat.

3. Chill mixture in refrigerator or ice-water bath until cold. Add frozen vegetables and mix gently. Wrap, label, and freeze.

4. To thaw and reheat. Thaw mixture overnight in refrigerator. Place in heavy skillet and cook over medium heat for 10 to 15 minutes, until bubbly and thoroughly heated. Serve over hot cooked rice. (The East-Indian Rice Ring is a perfect complement to this dish.)