Egg and Crab Cake Tower


Ingredients:
3 T of butter
1⁄3 c. red pepper, diced
1⁄3 c. celery, diced
1⁄3 c. yellow onion, diced
1⁄2 c. dried Italian breadcrumbs
1⁄4 c. mayonnaise
1 egg
2 t Worcestershire sauce
2 t lemon juice
2 t Tony Chachere's seasoning
1 t dry mustard
1⁄2 t salt and 1/2 t ground black pepper

1 pound lump crabmeat

Directions:
Sautee the red pepper, celery, and onion in the butter for about 5 minutes or until tender. Cool slightly. In a bowl, combine all the other ingredients except the crabmeat. Combine sautéed vegetables with mixture. Gently blend the crab into the mixture. Shape crab mixture into cakes. Chill in the refrigerator for at least 45 minutes. Broil cakes for 3-4 minutes on each side or until browned. When you are ready to plate, fry two eggs, over easy. Place one on the plate then top with a crab cake and add the second egg over that. Serve with remoulade and/or cocktail sauce on the side.

Enjoy!
-recipe by Trish Barton 
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Pork Loin with apples and bacon


Ingredients:
Pork Loin (5-8 lb.)
2 small red delicious apples sliced thinly
3 strips of bacon cut in half
1/4 cup of brown sugar
one whole onion sliced
olive oil
2 cups water




Directions:
Drizzle olive oil in your baking dish.

Slice Pork loin and place two apple slices in each 
opening, sprinkle about a teaspoon of brown sugar 
in between each slice, Place sliced onion to either side 
of loin and add the 2 cups water. Add freshly ground 
pepper and bake for an hour at 250. Then remove the 
apples and add the bacon to cook for an additional hour
 at 350. Then broil for 3 minutes to crisp the bacon and 
spoon the onions and broth on top of loin before plating.

Enjoy!






-recipe by Trish Barton
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Homemade Egg Nog

EggNog Recipe


Ingredients:
* 6 large egg yolks
* 3/4 cup superfine sugar
* 2 cups whole milk
* 3 cups heavy cream, plus more for garnish
* 1/4 brandy
* 1/4 cup gold rum
* 1/4 cup cointreau
* 1/4 cup honey liquer


Directions:
Beat yolks in a very large bowl until thick and pale. 
Slowly beat in sugar. Whisk in milk and 2 cups cream. 
Mix in brandy, gold rum, cointreau, and honey liquer. 
Cover, and refrigerate for up to 1 day. 



Just before serving, Whisk remaining 1 cup cream 
until stiff peaks form, add 1/4 teaspoon vanilla extract
and a dash of nutmeg, and fold into eggnog. Sprinkle 
with nutmeg, cinnamon and chocolate shavings. Enjoy!



-recipe by Trish Barton
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Crab Bacon Mushroom Pasta with Broiled Salmon

Crab Bacon Mushroom Pasta~
Ingredients:
one can cream of mushroom
1 12 oz. package of crab
1/2 T. garlic
1/2 t. tony's seasoning

1 pkg. of mushrooms sliced
1 pkg of non fat neufchatel cheese
2 Tablespoons of butter
1/2 standard package of bacon diced
Angel hair pasta  (cooked by the serving separately)




Directions:
Saute the bacon til crispy, add the crab and spices. Cook for about 7 minutes on medium, add the mushrooms and cook til tender. Then add the cream of mushroom and the neufchatel cheese. Keep on warm stirring til ingredients are all incorporated and add the butter. Season to taste with salt and pepper and pour over cooked angel hair pasta.

For a complete dinner serve with a filet of broiled salmon*


Recipe by Trish Barton 
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*Recipe can be found in separate post in this food blog.







Blackened Flounder


Blackened Flounder (no skillet required)
1 tablespoon paprika
2 teaspoons salt
1½ teaspoons garlic powder
1 teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
2 flounder fillets, about ¼ inch thick
¼ cup olive oil









Preheat oven to 350 degrees, in a 8" x 8" baking dish drizzle olive oil over each filet and sprinkle the spice mixture (on both sides) Bake for approx 15 minutes and then turn on the broiler for approx 3 minutes - keeping an eye on it so it doesn't burn.
Serve with a side of rice or buttered angel hair pasta and your favorite vegetable.
Enjoy! recipe by Trish Barton 
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Chicken Marsala

Chicken Marsala
2 boneless skinless chicken breasts cut into cubes
1/4 teaspoon salt
1/4 teaspoon pepper 
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 cups sliced fresh mushrooms
1 cup chopped celery
1 cup chopped carrots
2 cups chopped spinach
1/2 cup Moscato wine or any table white wine you would have with dinner
1/4 cup butter




In 10-inch skillet, heat oil and butter over medium-low heat. Cook garlic, mushrooms, celery and carrots in oil 10 minutes. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Add spinach and cook til it has finished off. Serve with pasta or over white steamed rice.

recipe by Trish Barton 
Enjoy!
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Cilantro Lime Salmon




Cilantro Lime Salmon
Ingredients:
2 salmon filets

2 tablespoons of fat free mayo
1/2 tsp. minced garlic
handful of fresh chopped cilantro
1/2 of one lime for fresh squeezed lime juice
fresh ground salt and pepper to taste













Directions:
Preheat oven to 350 degrees.
In a 9" x 9" baking dish drizzle olive oil, place filets skin side down. season with salt and pepper. Mix mayonnaise, lime juice, garlic, and chopped cilantro in a small bowl. dollop mixture onto the fish filets and garnish with a thin split slice of lime. Bake for 15 minutes.







recipe by Trish Barton 
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Avocado Margarita



Avocado Margarita

 Ingredients:
2 Avocadoes halved, pitted, peeled and chopped
1 1/2 jigger sweet and sour margarita mix
2 jiggers tequila
2 ponies (2 oz.) orange liqueur such as Cointreau
1/4 cup fresh lime juice
ice cubes 


 
Directions:
 In a blender, process avocado, margarita mix, tequila, liqueur and lime juice.
Cover and process until smooth.
Add 4 cups ice cubes.
Process until almost smooth; do not over blend.
Serve in glasses rimmed with salt or chili-lime salt if desired; garnish with thin slices of avocado or lime.
Enjoy!

recipe by Trish Barton 
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Stuffed Napa Cabbage Rolls


Stuffed Napa Cabbage Rolls
Ingredients:
One head of Napa Cabbage
one package of ground turkey 8 ounces (or beef if you prefer)
1 cup cooked rice
one small can of crushed tomatoes
one yellow onion roughly chopped
teaspoon of granulated garlic
one teaspoon of Worcestershire sauce
grated Colby Jack approximately a cup (more if you like)
salt to taste
fresh ground black pepper to taste


Preparation:
Preheat your oven to 350
Begin by blanching the individual Napa cabbage leaves in a pot of salted boiling water, approximately 8 minutes drain and set aside on paper towels. Brown the turkey meat in a drizzle of olive oil with the onion, granulated garlic, and Worcestershire sauce. Drain and place mixture in a food processor and pulse to make a smooth consistency. Place meat mixture back in the skillet, add the already cooked rice, the can of crushed tomatoes, salt and pepper to taste. Stir and cook about 8 minutes so the rice can absorb the flavors of the meat, garlic and tomatoes. 


In a 8" x 8" drizzle olive oil. Place about a tablespoon of the meat mixture in the leafy end of the cabbage leaf and roll toward the stem like a tortilla, Add grated colby and fresh ground black pepper, bake for 25 minutes.

Enjoy!
recipe by Trish Barton 
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Stuffed Bell Peppers


Stuffed Bell Peppers
Ingredients:
two bell peppers (use one for each serving depending on how many people you are feeding)
one package of ground turkey meat (about 8 oz.)
Olive Oil
2 cups cooked rice
one can of crushed tomatoes
one can of plain tomato sauce
one yellow onion roughly chopped
teaspoon of granulated garlic
one teaspoon of Worcestershire sauce
grated mozzarella approximately a cup (more if you like)
salt to taste
fresh ground black pepper to taste




Preparation:
Preheat your oven to 350
Begin by topping and cleaning out the bell peppers, in a pot of salted boiling water blanch the bell peppers until they are easily pierced with a toothpick, approximately 15 minutes drain and set aside. Brown the turkey meat in a drizzle of olive oil with the onion, granulated garlic, and Worcestershire sauce. Drain and place mixture in a food processor and pulse to make a smooth consistency. Place meat mixture back in the skillet, add the already cooked rice, the can of crushed tomatoes, salt and pepper to taste. Stir and cook about 8 minutes so the rice can absorb the flavors of the meat, garlic and tomatoes. 

In a 8" x 8" drizzle olive oil and place the drained bell peppers in the dish, fill with the meat, onion, rice, tomato mixture and sprinkle the grated mozzarella on the peppers. Pour the tomato sauce around the bell peppers, adding about a tablespoon on top of each pepper. Add more grated mozzarella, add fresh ground black pepper and bake for 20 minutes.
Enjoy!

For a complete meal idea garnish with a simple creamed spinach.

recipe by Trish Barton
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Broccoli Rice Casserole




Broccoli Rice Casserole
Ingredients:
olive oil
two packages of mild Italian sausage
small bag of frozen broccoli florets
1 cup cooked buttered rice
8 oz of sliced Colby Jack
salt and pepper to taste
1/4 teaspoon granulated garlic



Preparation:
Slice each sausage long ways and remove casing, in a medium skillet brown sausage, stirring to crumble. Drain. Place cooked sausage in a food processor and pulse to crumble further. Blanche broccoli approximately ten minutes and drain. In a 9" x 13" baking dish drizzle olive oil and press cooked rice in to dish to make the base of the casserole. Add a layer of cheese and then layer the cooked crumbled Italian sausage. Add another layer of cheese and then layer the partially cooked drained broccoli and season with salt, pepper, and garlic. Add additional cheese on top and bake at 350 for 20 minutes. Let stand for 5 minutes before serving.


Enjoy!
-recipe by Trish Barton 
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Cilantro Hollandaise Sauce




Cilantro Hollandaise Sauce
Ingredients:
One fresh duck egg
4 Tablespoon of butter
one bunch of cilantro
1 teaspoon granulated garlic
1 brick of cream cheese
salt and pepper to taste

Preparation:
In a standard sauce pan, melt butter, then add garlic and softened cream cheese. Begin blending over a low heat. Separate the yolk from the white of the duck egg, add yolk only, begin whipping the mixture to incorporate well. Add one bunch of cilantro chopped and fresh ground salt and pepper to taste, stir. Allow to simmer covered on low for about 20 minutes, then serve over blanched and baked asparagus and broiled salmon filets that were simply seasoned with salt, pepper and olive oil allowing the cilantro to really come through.

Recipe by Trish Barton
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Deviled Duck Eggs



Deviled Duck Eggs
Ingredients:
Four fresh Duck Eggs
Two Chicken Eggs
1/2 cup of mayo
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
2 tablespoons dill relish
salt and pepper
paprika for garnish

Preparation:

Because duck eggs are larger you will need to boil them with the chicken eggs for twenty minutes to ensure they are a cooked correctly. Drain and rinse with cool water for handling. Peel the eggs and remove the yolks, including the two chicken yolks. Add remaining ingredients except for the paprika, to egg yolks and whisk until creamy. Because duck yolks are a a little harder than chicken yolks you may want to employ a small food processor to evenly blend the ingredients. Scoop the yolk mixture into the sliced eggs whites and lightly dust with paprika.

Recipe by Trish Barton

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Eggplant in tomato basil sauce


Eggplant in tomato basil sauce
Ingredients:
one eggplant
one can of tomato sauce (not spaghetti sauce)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper to taste


Preparation:
Preheat oven to 350 degrees, wash the eggplant, remove the ends. with a vegetable peeler remove the skin of the eggplant in stripes. After you have cut the eggplant in half slice the eggplant into 1'2 inch wedges uniformly and the two sliced halves face down in an 8" x 8" baking dish. Mix remaining ingredients in a bowl and ladle around the eggplant, cover dish with foil and bake at 350 for 35 minutes or until tender. When plating ladle the sauce over the eggplant.
Recipe by Trish Barton 
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Baked flounder with lime and ginger




Baked Flounder with lime and ginger
Ingredients:
one lime
three flounder filets
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried ground ginger
3 pats of butter
olive oil to drizzle





Preparation:
Preheat oven to 350 degrees
Drizzle olive oil in a 9" x 13" baking dish, season the filets with spices and lay seasoned side down on pan, add remaining spice to the unseasoned side. place three pats of butter on the filets, and squeeze the juice of one lime over the filets, cover with foil and bake at 350 for 25 minutes

Enjoy!
Recipe by Trish Barton 
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Baked Flounder with duck egg and lime





Ingredients:
one lime
three flounder filets 
2 cups panko bread crumbs 
1/2 teaspoon paprika 
1/2 teaspoon granulated garlic
tablespoon of mayo 
salt and pepper to taste





Preheat oven to 350 degrees
In a small bowl mix panko bread crumbs, 1/2 teaspoon paprika 1/2 teaspoon of granulated garlic, salt and pepper to season and set aside. In a separate bowl beat two duck eggs and a tablespoon of mayo, with the juice of one lime, season with granulated garlic. Set aside three lime slices for garnish.
Dip the flounder filet in the egg wash and then into the breadcrumbs, and repeat to ensure a good coating. Place in a 9 x 13 baking dish that has been drizzled with olive oil.
Repeat process for remaining fillets.
Cover with foil and bake for 25 minutes at 350

Recipe by Trish Barton
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Zucchini, carrots, and basil in a white wine butter sauce


 Zucchini, carrots, and basil in a white wine butter sauce



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Ingredients:
two fresh zucchini
eight whole fresh carrots
3 sprigs of basil
1/4 cup of butter
1 cup white wine
olive oil
salt and pepper


A good filet of fish deserves an easy fresh vegetable dish, clean and partially peel your zucchini and clean and peel your carrots. In a 8 x 8 baking dish drizzle olive oil and place the prepped vegetables. Chop the fresh basil and sprinkle on top.


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Add four pats of butter and about a cup of a good white wine. I usually work with Moscato when doing carrots, the sweetness compliments each other well. Add fresh cracked black pepper and salt. Cover with foil and bake at 350 for 25 to thirty minutes.

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Then plate fish with a 1/2 cup cooked jasmine rice with the vegetables and enjoy!

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Recipe by Trish Barton
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