Fried Cucumbers

Ingredients

• Servings: 24
• 1/2 cup vegetable oil
• 2 cucumbers, peeled and sliced
• 1 cup cornmeal
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat the vegetable oil in a large heavy skillet over medium high heat. line a plate with a paper towel; set aside.
• roll the cucumber slices in the cornmeal. fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

Triple Berry Sorbet

Ingredients

• Servings: 1
• 1 3/4 cups sugar
• 1 3/4 cups water
• 2 cups fresh or frozen cranberries
• 1 (12 ounce) package frozen unsweetened raspberries
• 1 1/2 cups cherry juice
• 1/2 cup lime juice
• 2 tablespoons frozen orange juice concentrate

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring the sugar and water to a boil in a saucepan over medium heat. when the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
• strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. freeze according to directions.
• pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. remove from the freezer about 10 minutes before serving.

Maja Blanca (coconut Pudding)

Ingredients

• Servings: 10
• 1/2 cup water
• 1/2 cup cornstarch
• 1 cup coconut milk
• 3/4 cup water
• 1/2 cup sugar
• 1/4 cup fresh sweet corn kernels
• 1/4 cup sweetened flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• butter an 8-inch baking dish or pie pan, and set aside. mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
• combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
• place the coconut flakes in a dry skillet over medium heat, and stir to toast. watch them carefully so they don't burn. remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Brandied Orange And Cranberry Sauce

Ingredients

• Servings: 4
• 2/3 cup orange zest
• 2 cups water
• 2 cups sugar
• 2/3 cup orange juice
• 1 tablespoon lemon juice
• 3 cups cranberries
• 1 tablespoon brandy

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a small pan over medium heat, combine the orange zest and water. cover and bring to boil. reduce heat and simmer for 15 minutes. drain, reserving zest and 1/3 cup liquid.
• to the reserved liquid, add the sugar, orange juice and lemon juice. bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• remove from heat, stir in brandy. pour into 4 1/2 pint jars leaving 1/2 inch space from top. place lids onto jars, and store in the refrigerator for up to two weeks.

My Big Fat Greek Omelet

Ingredients

• Servings: 4
• 1 cup halved grape tomatoes
• 1 teaspoon dried oregano, divided
• 1/2 teaspoon salt, divided
• black pepper, to taste
• 1/2 cup crumbled feta cheese (can use reduced-fat)
• 8 large eggs
• 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
• 1 tablespoon olive oil

Recipe

• heat a 12-inch non-stick skillet over low heat. (use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. stir in feta.
• in a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. a few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. heat until wisps of smoke start to rise from the pan. add the egg mixture to the skillet. using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. reduce heat to low; pour the tomato mixture over half of the omelet. using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. use the turner to slide the omelet onto a cutting board. let stand a minute or two for the filling to warm.
• cut the omelet into 4 wedges and serve immediately.

Christina's Slow Cooker Chili

Ingredients

• Servings: 16
• 3 pounds ground beef
• 2 (14.5 ounce) cans diced tomatoes, or more to taste
• 2 (6 ounce) cans tomato paste
• 1/4 cup chili powder
• 2 tablespoons dried oregano
• 2 tablespoons ground cumin
• 1 tablespoon chipotle pepper powder
• 1 tablespoon cayenne pepper
• 3 (14.5 ounce) cans kidney beans, rinsed and drained
• 4 cups chopped onions
• 4 cups chopped bell peppers
• 3 jalapeno peppers, chopped
• 2 cloves garlic, minced, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 5 mins

Ready Time: 6 hrs 25 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, chipotle pepper powder, and cayenne pepper and stir. layer ground beef, kidney beans, onions, bell peppers, jalapeno peppers, and garlic over tomato mixture.
• cook on high for 3 hours. reduce heat to low and cook until flavors have blended, at least 3 hours more. add more diced tomatoes, if desired.

Pina Colada Pie

Ingredients

• Servings: 1
• 1/2 cup shredded coconut
• 2 cups crushed vanilla wafers
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup cream of coconut
• 1 teaspoon rum flavored extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup maraschino cherries, chopped
• 1/2 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. remove and set aside.
• in a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. press firmly into bottom and sides of a 9 inch pie pan.
• in a large mixing bowl, beat together cream cheese and coconut cream until fluffy. mix in rum extract. fold in whipped topping, pineapple, cherries, and nuts. spread mixture into crust. sprinkle with toasted coconut. chill several hours before serving.