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Recipes
Funeral Sandwiches
By Unblond1
Cut each roll in half, lengthwise and place bottom halves on the bottom of a baking pan
- 1 package (12 ct) of King’s Hawaiian Rolls
- 1/2-1 lb. ham deli meat
- Swiss or Provolone cheese, thinly sliced
- 1/2 cup butter, melted
- 3 Tbs Worcestershire sauce
- 2 Tbs mustard
- 2 Tbs brown sugar
- 1/4 teaspoon onion powder
- poppy seeds for topping, optional
RYE - Organic Rye Bread - Råghalvor
By Unblond1
Nutrition Facts 1 Serving Amount Per Serving Calories 160
- Vrabb's
SWORDFISH - Pan Roasted Swordfish w/Compound Butter
By Unblond1
Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over medium-high heat
- 1 tablespoon olive oil
- 1 1-inch thick swordfish steak, cut into 4 - 6 ounce pieces, skin removed
- Compound butter of choice
SHRIMP*****Mango Shrimp Salad with Avocado
By Unblond1
This was excellent for both
- 1 can salad shrimp or crabmeat, drained OR
- 6 ounces cooked, cooled shrimp, diced
- 1 shallot or 2 green onions, minced
- 2 tbsp. minced sweet peppers
- 1/2 jalapeno, seeded and minced
- 2 tbsp. minced celery
- 1 small pickling cucumber, minced
- 2 tbsp. hellmann's
- 1 tbsp. yogurt
- 1 tbsp. cilantro leaves or cilantro paste
- 2 tsp. lime juice plus grated rind
- 1 tbsp. mango or peach chutney - I used PC Peach, which was great - be careful in substituting that what you use isn't too hot
- 1/2 ripe avocado, diced
BREAST - Jamie Oliver's Seared Turmeric Chicken
By Unblond1
Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black...
- 2 sprigs of fresh oregano
- 1 level teaspoon ground tumeric
- olive oil
- 2 x 120 g skinless free-range chicken breasts
FISH*****Greek Mahi-Mahi and Lemon Dill Rice Bowl
By Unblond1
03/03/15-I created this from two different recipes and it turned out very good for both of us
- FISH:
- 2 tbsp. lemon juice
- grated zest of 1/2 lemon
- 1 1/2 Tbsp. olive oil
- 1/2 tsp dried oregano
- salt and black pepper
- 1 clove garlic, smashed
- 4 oz. mahi-mahi (I used under half of an 8-oz. filet from
- Costco)
- RICE:
- 1/2 rice-cooker cup jasmine or basmati (don't use brown, it turns out gummy)
- 2/3 cup chicken broth
- pinch of kosher salt
- 1 tsp. EVOO
- 2 shallots, thinly sliced
- 1 1/2 tbsp. pine nuts
- 1/2 lemon
- 1/2 tbsp. each minced fresh dill, mint and parsley
- freshly ground black pepper
- 60 grams crumbled feta cheese
RYE***Smoked Manhattan with Maple***SEE NOTES
By Unblond1
13/01/18 - This was just okay
- 4 oz. rye whisky or bourbon
- 1 1/2 oz. sweet vermouth
- 4 drops angostura bitters
- Maraschino cherries for garnish
- 1 1/2 tsp maple syrup
- 2 tsp laphroaig whisky (single malt Scotch)
- cherrywood smoking chips
- 2 tsp. best rye whisky or bourbon
SHRIMP****Shrimp and Cheese Grits with Gravy
By Unblond1
Super for both! 28/11/14 - Update
- GRITS:
- 2 servings
- 1 cup chicken broth
- 1 tablespoon unsalted butter
- pinch of salt
- 1/3 cup stone-ground grits (I used the big white hominy grits)
- ground white pepper
- 1 ounce extra-sharp grated Cheddar or PC Southwest Blend
- SHRIMP:
- 6 oz. fresh or thawed, raw frozen shrimp
- 1 - 2 teaspoons Emeril's Essence
- SAUCE:
- 2 - 3 slices bacon or garlic-pepper bacon (or minced ham)
- 2 minced green onions
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 1/3 cup chicken stock
- 2 1/2 tbsp. heavy whipping cream
- 1/4 teaspoon Worcestershire sauce
- few dashes Emeril's hot sauce, to taste
AVOCADO****Creamy Avocado Soup
By Unblond1
This was great for both. Would make a great summer dinner
- 4 servings
- 3 ripe peeled avocados, coarsely chopped
- 2 1/2 cups chicken broth
- 1 1/2 cups Greek yogurt (0%)
- juice of one large lime
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground white pepper
- 1 teaspoon salt
FARRO****Farro Salad with Olives, Anchovies and Capers - Slow Cooker
By Unblond1
13/12/13 - Very good for both
- 3 servings
- 1/2 cup spelt or farro, soaked in hot water for one hour
- 1 cup water
- generous pinch of salt
- 1 tbsp. EVOO
- 1/2 tbsp. white wine or Champagne vinegar
- 1 small clove garlic, finely minced
- freshly ground black pepper, to taste
- 1/4 cup diced roasted red pepper
- 1/4 cup halved and pitted oil-cured black olives
- 2 tbsp. chopped fresh parsley
- 1 anchovy filet, very finely minced
- 1/2 tbsp. capers, chopped