Lemon Garlic Tilapia

Yields: 4 servings
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Cajun Chicken Pasta

Yields: 2 servings
4 ounces linguine pasta
1 1/2 cups heavy cream
2 boneless, skinless chicken breast halves, sliced into thin strips
1/4 teaspoon dried basil
breast halves, sliced into thin
1/4 teaspoon lemon pepper
1/4 teaspoon salt
2 teaspoons Cajun seasoning
1/8 teaspoon garlic powder
2 tablespoons butter
1/8 teaspoon ground black pepper
1 green bell pepper, chopped
2 Tbsp grated Parmesan cheese
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Pork Spare Ribs with Southwestern Barbecue Sauce

Recipe courtesy Emeril Lagasse, 2002

2 slabs pork spare ribs, about 3 pounds each
2 tablespoons paprika
tablespoons liquid crab boil
1 tablespoon chili powder
2 teaspoons, plus 1 tablespoon salt
1 teaspoon cayenne
3 bay leaves
1 tablespoon ground black pepper
2 tablespoons dark brown sugar
Southwestern Barbecue Sauce, recipe follows

Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain. In a bowl, combine the sugar, paprika, chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture. Lightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds. If you want to make this dish in the oven: After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.

Southwestern Barbecue Sauce:
2 tablespoons olive oil
4 cups tomato sauce
1 cup chopped yellow onions
1/2 teaspoon salt
1 tablespoon minced garlic
2 bay leaves
3 tablespoons chopped chipotle chilies in adobo, with adobo sauce
2 teaspoons dry mustard
1/2 cup red wine vinegar
1/2 cup molasses
2 tablespoons fresh lime juice

In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain. Yield: 4 cups

Pomegranate (POM) Seared Scallop Salad

1 1/2 lbs. large sea scallops
1/4 cup arils from 1 POM
2 tablespoons olive or vegetable oil
6-8 cups mixed greens
1 clove garlic, crushed
1/2 cup cucumber slices
1 teaspoon fresh ginger, grated
1 cup cherry tomatoes
salt, pepper and paprika to taste

Directions: 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)2. Prepare POM Soy-Ginger Dressing. 3. In a bowl, mix 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic and 1 teaspoon ginger; toss with scallops. 4. Heat 1 tablespoon olive or vegetable oil in a large skillet.5. Place scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary. 6. Cover scallops, set aside and keep warm while preparing the salad. 7. Arrange greens on 4 dinner plates, top with cucumbers and tomatoes.8. Divide the scallops onto each plate; garnish with arils. Serve with dressing.

The BEST Carmel Corn

3-4 bags of microwave popcorn
1 cup light Karo Syrup
2 cups Brown Sugar
1 stick butter
1 can Eagle brand sweet condensed milk

In a medium pan, melt syrup, sugar and butter. Pour in milk. Stirring
constantly on medium heat, cook until temperature reaches 110۫ or to softball stage. At least 10-15 minutes. Pour over popped popcorn and mix with your hands. YUMMY!

Ham and Fruit Stir-fry

Serves: 3
1 tablespoon olive oil
1 apple, cored and chopped
1 (2 pound) ham steak, cubed
1 tablespoon brown sugar
1 onion, chopped
salt and pepper to taste
1 (15 ounce) can pineapple chunks with juice, divided

1. Heat the oil in a large skillet over medium heat. Sauté the ham and onion in the skillet for 5 minutes. Add 1/2 the amount of juice from the can of pineapple and allow it to be absorbed by the ham, about 1 to 2 minutes. 2. Stir in the pineapple chunks, apple and brown sugar. Pour in any remaining pineapple juice only if mixture is getting too thick. Stir all ingredients together well and allow to heat through, about 5 minutes. Season with salt and pepper to taste.

Leesha's Homemade Marinara

1/2 white onion
1 medium size can diced tomatoes
2 cloves garlic
1-2 small cans tomato paste
2-3 tbsp olive oil
Salt and pepper to taste
1-2 tsp Dried Thyme
2-3 Fresh Tomatoes
1-2 tsp Dried Oregano
1 Green pepper
1-2 tsp Italian Seasoning
1-2 tsp Dried Rosemary

Sautee onion, green pepper and garlic in olive oil. Add seasonings to your onions after they have cooked half way through. You can add whatever combination of seasonings you desire, have fun and experiment with flavors. Add can of tomatoes and tomato paste to onions and garlic. Stir everything together and let it simmer. This mixture should probably simmer for 35-60 minutes. Cut fresh tomatoes into wedges and add to your sauce. Cover and continue to let simmer. If there is too much acidity, add a little water, or brown sugar to calm the flavors down. Sauce should not be too sweet. I serve this over fresh spaghetti squash or angel hair pasta

Roast Pork with Maple and Mustard Glaze

Serves: 8
2 1/2 pounds boneless pork loin roast
2 1/2 tablespoons soy sauce
1 cup real maple syrup
salt to taste
4 tablespoons prepared Dijon-style mustard
ground black pepper to taste
2 1/2 tablespoons cider vinegar

1. Preheat the oven to 350 degrees F (175 degrees C). 2. Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. 3. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Garlic Herb Pizza Dough

1 tsp active dry yeast
1 tsp dried basil
2 cups bread flour
2 cloves minced garlic
1/4 tsp salt
1 Tbsp olive oil
1 tsp dried oregano
2/3 cups lukewarm water

Activate your yeast and add to your flour, salt and herbs mixture. Put olive oil in a glass bowl and roll the dough in the oil. Let rise in the bowl with a damp towel over the top. Lightly and tenderly roll out the dough onto your baking sheet and bake @ 375 for 20-25 minutes

Lion House Chicken Salad Sandwiches

Serves: 4-6
8 ounces Cream cheese, softened
1/3 cup green pepper, diced
1 ½ cup mayonnaise
3 Tbsp green onions
3 Tbsp Milk
1 tsp Dried Mustard
1 tsp Lemon Juice
1/2 tsp salt
3 cups chicken, diced
1/2 tsp pepper
1/3 cup red pepper, diced
1/3 cup slivered almonds
Alfalfa sprouts
Beat Cream cheese, mayo, and milk and lemon juice until smooth. Stir in Chicken, peppers, onion, mustard, salt and pepper. Refrigerate, and spoon onto pita bread or croissants. Add a little alfalfa sprouts inside pita bread or croissants.

Fantastic Pita Bread

1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 tablespoon vegetable oil
1 teaspoon salt
1 ½ teaspoons white sugar
1 ½ teaspoons active dry yeast
1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Mango Walnut Bread

Serves: 5 small loaves
2 cups flour 3 eggs beaten
2 tsp baking soda 1 tsp vanilla
2 tsp cinnamon 1/2 cup sugar
1/2 tsp salt 2 diced mangos
1 cup oil 1/2 cup walnuts
Mix together flour, baking soda, cinnamon and salt. Set aside. Mix beaten eggs, oil, vanilla and sugar. Slowly and carefully add diced mango. Fold in chopped walnuts (optional). Pour into pans and let rest 20 minutes. Bake @ 350ْ for roughly 1 hour.

Mom's Perfect Dumplings

Serves: 4
1/2 cup cold water
1/4 tsp baking powder
2 eggs
1 1/2 cup flour
1/2 tsp salt
Mix water, eggs, salt and baking powder until well combined. Add flour. Mix well and drop spoon full’s into boiling soup (chicken soup etc). Dumplings will float to the top when cooked thoroughly.

Leesha's Banana Bread

INGREDIENTS

Serves: 5 small loves
1 cup banana (about 3-4 really ripe bananas)
1 tsp salt
2 eggs
1 tsp vanilla
1/2 cup sour cream
1 tsp baking soda
1/2 cup unsalted butter
1 cup sugar ( I use 1/2 cup white sugar and 1/2 cup brown sugar)

Cream together sugar and softened butter until soft and creamy. Add eggs (one at a time) and continue to cream together. Mix together flour, salt, and baking soda and set aside. Mash ripened bananas and while alternating between bananas and flour mixture, add about 1/4 cup of each at a time until all is mixed well. Take time periodically to scrap the bowl. After flour mixture and bananas are mixed, add sour cream and vanilla. Pour batter into your loaves that have been sprayed with a non-stick cooking spray. Bake @ 350ْ for about 30-35 minutes until tops are golden brown firm. Remove from pans and immediately put into plastic zip lock bags( but do not zip it closed) or cover with plastic wrap to give a moist exterior to bread.

Mango-Walnut Bread

INGREDIENTS Serves: 5 small loaves
2 cups flour
3 eggs beaten
2 tsp baking soda
1 tsp vanilla
2 tsp cinnamon
1/2 cup sugar
1/2 tsp salt
2 diced mangos
1 cup oil
1/2 cup walnuts

Mix together flour, baking soda, cinnamon and salt. Set aside. Mix beaten eggs, oil, vanilla and sugar. Slowly and carefully add diced mango. Fold in chopped walnuts (optional). Pour into pans and let rest 20 minutes. Bake @ 350ْ for roughly 1 hour.

Eggnog French Toast

INGREDIENTS
4 (3/4 inch thick) slices French bread
1-1/2 eggs
1/2 cup half-and-half cream
2-3/4 teaspoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg
confectioners' sugar

Arrange the bread slices in two well-greased 15-in. x 10-in. x 1-in. baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees F for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar

Yummy Honey Chicken Kabobs

INGREDIENTS
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
DIRECTIONS
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

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