We have a new section called Recipes, I just loaded it..... Linda wanted to keep a record of what she makes that we like...

Lobster Bisque

I just made this and it was awesome.  I live in an approximate world and I am very happy there.  My cooking is no exception.  Spices are usually to taste.

1 can evaporated milk

1 cup water ( adjust water to reach the richness desired, start with less than a cup and add from there)

1 can crisp corn (Summer Crisp or Shoe peg)

2 large bay leaves

6 shakes of granulated onion ( use fresh if available- remember we are on a boat) If using fresh onion I would probably use a slight 1/2 cup

30 grinds of black pepper

15 shakes of lowery's garlic salt

1 1/2 cups of cooked lobster

2 lg T of dried chives ( fresh are always better)

Tip: whenever using fresh always use more

Warm everything but lobster so flavors blend.  Add lobster when ready to serve.  I think you could add cracked red pepper.  I had a yellow squash that I boiled and added to bisque when simmering.

DeHarlo's Pizza Dough

1 Tbsp yeast

1 c warm water

salt

1 beaten egg

2 c flour

Knead on floured surface for 5 min. 

Put back in bowl, cover, let rise 10-15 min

Divide into 2 portions and spread in greased pans (about 8")

Cover with sauce

Add toppings and bake.  I use whole milk mozzarella, cooked hamburger with mushrooms and onions.

Toppings can be anything in refrig.  I have used fresh tomatoes, olives, onions etc.

Chicken Spaghetti by Cindy Rod

This recipe is a great alternative to the typical red sauce and it freezes well.

1 chicken, boiled, deboned and diced

1 onion ( I use two because onions are a major food group in the Sitton household)

1 green pepper ( I used a combination of green, red and yellow because that is what I had)

1 can of tomato soup

1 can of cream of mushroom soup

1 8oz Velveeta  (cubed)

1 small jar of pimentos ( I didn't have any)

1 cup chicken broth ( I always use Better Than Bouillon)

1 pkg of spaghetti pasta ( I use Angel Hair)

Saute onions and pepper in a little butter.  Add cheese , soups (on stove top).  When cheese is melted add diced chicken.  Combine cooked spaghetti with mixture.  The directions say you should bake at 350 until thoroughly warm.  I just continue to heat on stove top rather than crank up the oven. 

Sopapilla Cheesecake by Deana on Storyville

2 cans crescents rolls

3 large cream cheese

2 cups sugar

1 t vanilla1t cinnamon

1/4 cup almonds

1 stick of butter, melted

Soften cream cheese with 1 1/2 cups sugar and vanilla and whip until creamy.  Mash 1 can a crescents into 9 by 13 pan, pour cream cheese mixture on, put rolled out crescents on top, pour butter on top, mix 1/2 cup sugar and cinnamon and almonds in bowl and sprinkle on top.  Cook at 350 until browned and puffed up.

Sherry Mushrooms

1/2 stick of butter

1/2 cup dry Sherry

1 small pkg of mushrooms , sliced ( if I am lazy I buy the already sliced)

Lowry's garlic salt

Melt butter in pan, add sliced mushrooms, sprinkle heavy with garlic salt (or to taste) and Sherry.  I may put as much as a cup of sherry in because most of the sherry will evaporate.  Cook with lid on until mushrooms are done.  I reserve the juice and pour over steaks.  If I am not grilling the steaks, I remove the mushrooms and cook the steak in the liquid.  A shot of penicillin and a good vet would save most of our steaks so I don't cook them long which means I don't lose much liquid.  I place the steak on a plate put the mushrooms on top and pour the remaining juice on the steak.  YUM, YUM. When served with a baked potato some of the juice gets on the potato and it is awesome.

Fried Zucchini

2 large zucchini

corn meal

penzy's cracked red pepper

salt

ground black pepper

Slice zucchini and place in bowl of water.  Get your oil hot.  Mix corn meal, red pepper (how hot do you want it), salt and pepper (a lot of both).  Take the wet slice of zucchini and cover it with the corn meal and place in hot oil.  Turn when brown.  Drain on paper towel.  Serve with you favorite sauce.  I usually make buttermilk dressing.

Stuffed Jalapeno's

Because you deseed them they are not hot.

7 large fresh jalapeno's

block of cheddar cheese

thin sliced bacon.

toothpicks

Cut the end off the jalapeno's, cut in half lengthwise and deseed them.   Take a small rectangular piece of cheese and fill the jalapeno.  Don't over stuff or the cheese will just make a mess.  Wrap the bacon around the stuffed jalapeno and secure with a toothpick.  I usually wrap the bacon around the jalapeno but on the boat I only had thick slicked bacon so I did it end to end.  I may try it that way again with thin sliced.  The cheese oozing out is always an issue.  Rusty has always cooked them on the grill but they make such a mess.  This time I broiled them in the oven and it seemed to work well.  Cook until the bacon is done.  Yum. 

Salmon Cakes

One of Rusty's all time favorite meals.  They are also good cold on a sandwich.  I never make them the same way twice and I am bad about measuring.  Sorry.

1 can of salmon

3/4 cup mashed potato (leftovers is great, I use Hungry Jack Instant)

1 pkg of Cardini's Romano Cheese croutons (crush them into crumbs)

Lawrys Garlic Salt, 5 shakes or so

Penzy's crushed red pepper, 7 or 8 shakes- really how hot do you want them

 black pepper from mill, again to taste I probably use 10 grinds.

1 egg, beaten

Take the salmon and smash it up with a fork.  Add mash potatoes, and all seasonings.  Add egg and enough of the croutons so the cakes will hold together.  They will still be pretty delicate and have to be handled very gently.  Then form patties and pat in crushed croutons until they are well covered. 

Heat oil and cook until brown on each side.  Again, they will be require easy handling.  You haven't done it wrong when they try to fall apart you just have to be careful.

They are sooooo good. 

Variations:  You can add onions, other seasonings.  Play with it.  The mash potatoes just help hold it together and give it a nice texture.  You can use more or less it really doesn't matter. 

Sherried Mushroom Chicken Over Rice

I am sure most of us have done some variation of this recipe but Rusty liked it so much that I decided to put it on the site.  I had two chicken quarters I got in GT.  As usual most of these recipes evolve based on what I have in my food stores.  This one is especially a good one because everything it took to prepare it I usually have onboard (except the chicken of course)  Also, I am bad about measuring so please keep in mind that the measurement are "estimates" (most times it is really to taste).  This recipe I didn't have enough sherry the first time so when I served it as leftovers I add a lot more sherry ( 3/4 cup) and more garlic salt.  When I reheated it the following day I just mixed the rice ( I had the legs left) and everything together on top of the burner.

2 chicken quarters

1 can mushroom soup

1 can of mushrooms

Lowery's Garlic salt

Penzey's Granulated Onion (If I had fresh onions I would have probably sautéed fresh onions)

1 cup  dry sherry

2 cups uncooked white rice

I always wash my chicken before freezing.

I put a generous amount of granulated onion on the chicken.

In a sauce pan I mix the sherry, soup and mushrooms and get it to warm.

I put the chicken in a buttered dish and pour the mixture on top and baked at 350 for 1 hour.  While the chicken is cooking I prepared the rice.  I served the chicken on top of the rice. 

The next day I put it all in a skillet, added more garlic salt and sherry and Rusty loved it even more.

Variation:  If I had sour cream I would have add that and some Better Than Bouillon (chicken).  I add the bouillon so because the sour cream will add richness but it will also dilute the flavor if you don't add something.

March 13, 2010

This morning we had a 35 mph blow so staying down in the Galley for long was not an option.  I had boiled red new potatoes a couple of days before and I always have onions and bacon.

Bacon, New Potato and Onion Skillet

4 slices of bacon cooked crisp

3-4 cups sliced boiled red new potatoes

1 large onion sliced and chopped

3 green onion

Fry bacon, set aside, put all other ingredients in skillet and brown.  Yummy and quick!

Amish White Bread

1 cup warm water (110 degrees)  I don't have a thermometer so I heat the water up a little

1 /3 cup sugar

1 pkg Active dry yeast

3/4 tsp salt

1/8 cup veg oil

3 cups bread flour

I warm the water and dissolve the sugar and let the yeast sit for about 10 minutes to let yeast get a little foamy.

Mix salt and oil into the yeast.  Mix in flour one cup at a time.  Knead dough on a lightly floured surface until smooth.  Place dough in well oiled loaf pan.  Cover and set in some place warm.  Let rise until about double in size or 1" over loaf pan.  How quickly it rises depends on how warm the environment it is in the rise.  Right now it is cold on the boat so I turned the little convection oven on for a few minutes to let it get warm and placed the pan in the oven.

Bake at 350 for 30 minutes.

Saffron Rice and Sausage

1 Lg link of Eckeridge Smoked Sausage, cut in 1/2 plus slices

I bag of Saffron Rice

Boil Sausage in water. Take Sausage out and set aside. Use the sausage water to cook the rice as directed.  Mix the two together when rice is done and enjoy.

One Skillet Leftovers

The portions size depends on what you have left.  If I had more hamburger I would have used more.

1/2 lb of hamburger

1 whole onion, chopped course

Red Pepper, sliced

Yellow Pepper, sliced

Left over Sausage and Saffron Rice

Brown hamberger with onion, yellow and red peppers.  My hamburger is sirloin so I had to add a little butter.  After hamburger is thoroughly cooked add the Sausage and Rice.  I added some water and covered it so it could all steam together.

You could use any vegetables you have.

Soy Milk Banana Smoothie

When bananas get too ripe I cut them up and freeze them.  Then I make a smoothie.

Take Soy Milk (or reg milk if you have it) and add about two bananas and a little vanilla.

We usually don't have ice so this is really refreshing.  Today I thought you could add Kaulah for an evening drink.  ( you could also add vodka with the Kaulah.

15 Bean Soup

1 pkg 15 bean soup (usually comes with a ham flavor packet)

1 onion, chopped

1 T minced Garlic

2 T butter

1 can Rotel

1 T Better Than Bouillon Beef Base

1 t Bouquet Garni by Penzey's Spices (can use more)

Ground Black Pepper and salt to taste

5 cups of water

Directions:

Saute onion and garlic in butter.  Add water, and bouillon. Then add all remaining ingredients. Cook until beans are done.  I use a pressure cooker most of the time on the boat.  The time would be about the same as it is for red beans. 

Note:  You can add ham or sausage and or rice.  Great served with cornbread.

Pizza Dough

2 1/4 c flour

1/2 t salt

1/8 c olive oil ( I always use light virgin olive oil)

1 pkg dry rapid active yeast

3/4 c warm water

1 t brown sugar

Heat water and dissolve brown sugar.  When water is 110 degrees add yeast and let it proof.  Then add olive oil and salt.  Mix and add 1/2 flour, mix and add remaining flour.  Knead dough about 20 + times, roll out and press into oiled pan.  My pan in onboard is 11 x 12 and with this amount of dough it makes a thick crust.  I roll mozzarella on the edges for a stuffed  crust.  If you want a thinner crust use less dough or a bigger pan.

Let the dough rise in a warm place for about an hour.  It should not rise a lot.  I then bake it for about 10-15n minutes until it is not doughy any more.

Toppings:

Spaghetti sauce

Whole milk mozzarella

pepperoni

onions

Anything you want really: hamburger and mushroom, olives, other cheeses are some of my favorites.

I always put a lot of rings of onions on top.  I load it up pretty tall.

I use the sauce sparingly otherwise it makes the dough soggy so I just heat some extra sauce and dip in it.

  I put the bulk of the cheese on right after the sauce and put some more on after I put on all the toppings.

Fresh grated parmesan and Wha La.  Great Pizza

Mexican Tortillas

These were amazingly easy and oh so good!  I will never buy tortillas from the grocery again.

3 c all-purpose flour

2 t baking powder

2 t salt

3/4 cup shortening (I didn't have it onboard so I used butter)

3/4 c hot water

1. Combine the flour, baking powder and salt.  Cut the shortening into the flour mixture until the mixture is cr4umbly.  If the mixture looks more floury than crumbly be sure and add just one or two tablespoons of shortening.  Add about 3/4 hot water to mixture, or just enough to make ingredients look moist.

2. Knead the dough about 20-30 times and make into a soft round shape.  Let the dough rest for about an hour or so.  Cover the dough with a dish towel.

3.  Take the dough and pull it apart into balls. The number of balls of course depends on the size tortilla you make. Lightly flour your rolling area, and roll each ball out with a rolling pin (I had to use a glass) until about 1/8 " thick. 

4.  Get a skillet hot ( it calls for a cast iron skillet but I had to use a non stick skillet).  Cook about 1 - 2 minutes on each side or until tortilla does not look doughy.

Enjoy!!

Hamburger Patties

This recipe makes 3 small patties. 

1 pound ground sirloin

1 cup croutons (I use those Texas Toast kind)

1-2 slices of old bread you have moisten with water

1 c chopped onion ( really use as much or as little as you want)

7 shakes of Worchestershire Sauce

6 light shakes of Tex Joy Steak seasoning

garlic powder, salt, ground black pepper to taste

The truth is I am guessing about the amounts.  I just put the ingredients in until it looks right.  You really can't make a mistake. The moisten bread keeps the burger moist and the croutons make it a tiny bit crunchy in spots on the outside when it is grilled

Erin learned to stuff hamburgers from Brad.  We only had cheese to stuff them with but apparently you usually add grilled onions and peppers.  She took the patty and put the cheese in between the meat.  It was great!.  I think to do the peppers and onions you would have to leave the onions out of the mixed meat.  We will probably try that next time. 

We then grill the buns and add the garnish of your choice.  Rusty taught me how to make these burgers and they are the best ever!!  It is ruined me getting burgers out.