Your welcome Bunny Jeff, and its healthy also and filling.

Thank you Bunny Christine it is grand food, I do not eat for healthy side of it. But it is grand indeed very tasty food. Great for a summer day, with a little ice tea or lemonade or many adult drinks. Cheers dear lady.

LEMON PARSLEY CLAM LINGUINI

2 cans (7-8 oz.) minced clams
1 sm. onion, chopped
3 cloves minced garlic
1/3 c. olive oil
2 tbsp. butter
1 tsp. oregano
1/2 tsp. sea salt
1/8 tsp. red pepper flakes
8 oz. linguini
2 tbsp. chopped parsley
1 tsp. grated lemon rind
2 tbsp. lemon juice
Grated Parmesan cheese

Drain clam juice from clams and reserve.
Sauté garlic and onion in oil and butter in saucepan until tender but not brown, about 5 minutes.

Add reserved clam juice, oregano, salt and pepper. Bring to a boil over high heat. Cook until reduced to about 1 cup, 5 minutes or so.

Meanwhile, cook linguini following label directions. Drain.

Keep hot in pan.

Lower heat under clam juice mixture. Add reserved clams, parsley, lemon rind and lemon juice.

Heat thoroughly. Toss with hot linguini and serve with grated Parmesan.

A simple salmon loaf.




PACIFIC SALMON LOAF AND CUCUMBER SAUCE

1 (16 oz.) can salmon, drained and flaked
1/2 c. dry bread crumbs
1/2 c. mayonnaise
1/2 c. chopped red onion
1/4 c. chopped red pepper
1 egg, beaten
1 tsp. sea salt

Combine ingredients. Mix lightly. Shape into loaf in shallow baking dish. Bake at 350 degrees for 40 minutes. Serve with cucumber sauce.

CUCUMBER SAUCE:

1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. finely chopped cucumber
2 tbsp. chopped onion
1/2 tsp. dill weed

Combine all ingredients. Mix well. Serve with salmon loaf.

HOME STYLE GYROS WITH CUCUMBER YOGURT SAUCE

juice of 1/2 orange
1/4 c. lite soy sauce
1 tbsp. raspberry vinegar
1 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh mint
1/4 tsp. fresh ground black pepper
1/2 lb. lean loin lamb, pounded and thinly sliced
4 pita pockets, cut in half

Sauce:

1/2 c. minced cucumber, seeded
1/2 c. plain low-fat yogurt
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh cilantro
2 tbsp. chopped green onion
1 tbsp. fresh lime juice

You will need 4 bamboo skewers, soaked in water 15 to 30 minutes.

Combine first 6 ingredients; mix well. Add sliced lamb; refrigerate 1 to 2 hours.

Meanwhile, in blender, pure all sauce ingredients. Thread meat onto skewers.

Preheat grill. Place lamb in hot grill; drizzle a bit of marinade over the top and cook about 1 minute and 15 seconds for medium rare.

To assemble gyros, place several strips of lamb in each pita pocket half.

Spoon 2 to 4 tablespoons cucumber-yogurt sauce over the meat and serve hot.


CUCUMBERS IN SOUR CREAM SAUCE

3 med. cucumber
1 tsp. sea salt
1 tsp. dill weed
1 c. sour cream
1 tbsp. lemon juice
1 tsp. onion powder

Slice cucumbers fairly thin. Mix remaining ingredients together and add to cucumbers. Let set up.

POTATO LATKES WITH SALMON SAUCE

3 cups of small yellow gold potatoes
2 eggs, beaten
1 sm. red onion
1/4 cup of flour
1/4 tsp. baking powder
1/4 tsp. sea salt
Oil

SALMON SAUCE:

1 (8 oz.) pkg. cream cheese
1/2 lb. salmon, smoked
1/2 cup of sour cream
1/4 cup of mayonnaise
1 tsp. of minced dill

Put potatoes, eggs, onion, flour, baking powder and salt in food processor. Chop all very fine. Drop by tablespoons in hot oil and fry. Keep warm in oven.
Blend salmon and cream cheese in food processor. Mix all ingredients until well blended.
Serve with potato latkes.

BLACKENED SPICES

4 tbsp. paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. black pepper
1 tbsp. ground oregano
1 tbsp. ground thyme
1 tbsp. table salt

Rub fish filet (steak, pork chop, chicken piece, large shrimp, anything you want) with oil or butter.

Sprinkle with or rub in (depending how hot-spicy you want it) mixed spices.

Cook quickly on both sides in hot seasoned iron skillet. Reduce heat until cooked through slowly.

Small amount a little different



BLACKENED SPICES RECIPE:

1 1/4 tsp. sea salt
1 tsp. smoked paprika
1 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. grounded cumin
1/2 tsp. ground red pepper
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/4 tsp. ground bay leaf

JACK DANIELS MARINADE

1/3 cup Jack Daniels Whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup minced green onions (with tops)
1/4 cup dark brown sugar, firmly packed
1/2 tsp. sea salt (or to taste)
1/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder (not salt)
1/4 tsp. black pepper

Blend all ingredients. Use as marinade with shrimp, scallops, beef, chicken or pork.

Marinate seafood for 1 hour. Marinate beef, chicken or pork in refrigerator for 2-12 hours.

After marinating, reserve marinade. Stir in 1 tablespoon of cornstarch into cold marinade.

In a saucepan, bring marinade to a boil then reduce heat and simmer for 15 minutes.

Use as a sauce for basting while cooking seafood or meats while it is being grilled or broiled.

STUFFED CHICKEN BREAST

12 chicken breasts, skinned and boned
1/8 cup of olive oil
2 cloves garlic, crushed
1 lb. fresh spinach, carefully washed and chopped
Sea Salt and pepper to taste
1/2 lb. Feta cheese, crumbled
1/2 cup of whole milk
4 beaten eggs
2 cups of Italian bread crumbs
Peanut oil for pan frying or deep frying
2 tbsp of un-salted butter
1 cup of sliced mushrooms
1 tbsp. flour
1 cup of chicken stock (or canned broth)
1 cup of dry white wine
1/2 of lemon juiced
1/4 cup of chopped parsley, for garnish

Using a heavy water glass or wooden mallet, pound each breast between 2 sheets of plastic until about double in area size, but not torn.

Heat a large frying pan and add the olive oil and garlic. Stir for a moment and add the spinach. Sauté the spinach until barely wilted. Add salt and pepper to taste. Cool and drain in a colander.

Lay each chicken portion flat on the counter and salt and pepper to taste. Place 1/12 of spinach in a layer on each piece of chicken and add a bit of the cheese. Roll up and hold together with toothpicks.
Mix the milk with the eggs and dip each piece into the egg wash and then dredge in the bread crumbs.

Pan fry in a bit of peanut oil until golden brown, turning once. (Or deep fry in oil at 375 degrees until golden brown.) Remove the pieces to a pan and cover. Bake at 350 degrees for 30 minutes.

In the meantime, prepare the gravy. Drain the fat from the frying pan, leaving the scrapings in the pan. Heat the pan and add the butter and mushrooms. Sauté until tender and then stir in the flour, being careful to keep stirring as it thickens.

Combine in the chicken stock, wine and lemon juice. Cook until thickened, stirring with a wire whip. Check seasoning.

Pour gravy over the chicken rolls and serve with a parsley garnish.

You know how to play with boobs.

SPINACH CHICKEN PASTA

4 chicken breasts
16 oz. chopped frozen spinach
16 oz. jar of Alfredo Sauce
4 cups of wide pasta egg noodles
1 tbsp of fresh sweet basil
2 tbsp of olive oil
2 tbsp of parsley, for decoration
Sea salt and pepper seasoning as desired

Cut chicken into rough chopped pieces and sauté with olive oil in frying pan.

Boil noodles according to package directions.

Combine noodles, spinach, basil, and chicken in skillet and simmer over low heat.

Combine in the Alfredo sauce; simmer for 15 minutes, stirring now and then.

Garnish with parsley and serve.

Now its boobs and noodles together, thats a great combination.

SWEET BANANA BREAD PUDDING

1 1/2 lb loaf of banana bread--into 3/4" pieces
2 cups of hot milk
1 12oz can of warmed sweeten condense milk
3 beaten eggs
1 soften banana mashed
1/2 cup of fine pure cane sugar
1/3 cup of light brown sugar
1/4 tsp of sea salt
1 tbsp of un-salted butter
2 tbsp of vanilla extract
1 tbsp of almond extracts
2 tsp of grounded cinnamon
1 tsp of grounded ginger
1/2 tsp nutmeg [+ sprinkle over top when in pan]
1/4 tsp of baking powder

Coat a glass 8" X 12" casserole dish with butter. Pull bread into 3/4 " pieces & put aside.

Combine and whisk remaining ingredients and mix well. Combine in the bread and mix well.

Combine into a casserole dish and sprinkle with nutmeg.
Bake in 350°F oven for 45 minutes.

Sweet and bananas in the same sentence My bad

GRILLED PORK CHOPS AND BEER BRATS

2 bottles of cherry wheat beer
2 small onions, sliced
2 tbsp of apple cider vinegar
2 minced garlic cloves
2 tsp of fresh thyme
1/2 tsp of fine pure cane sugar
1/4 tsp. pepper
2 tbsp. canola oil
4 bone-in pork loins chops
4 bratwurst

In a large bowl, blend 1 cup beer, 1 sliced onion, vinegar, garlic, thyme, sugar, and pepper. Whisk in oil.

Transfer to resealable plastic bag. Combine in the pork chops. Marinate, refrigerated for 2 hrs.

After marinating; place chops and brats in a into a sauce pan. Sauce pan large enough to, combine rest of beer. Pour remaining beer into saucepan, add remaining onion. Combine in the bratwurst. Over medium heat, simmer gently 5 minutes.

Preheat grill to medium-high.

Placed marinade pork chops to grill, cook 5 minutes. Uncover grill, turn chops over.

Place bratwurst to grill, continue to cook chops and bratwurst 8 minutes.

NEW MEXICO COLE SLAW

1 med. head of red cabbage
1 red bell pepper
4 jalapenos minced
6 whole roasted green chilies cut into strips
2 carrots
1 med. red onion
1/4 cup of fresh minced cilantro

1/2 cup of fine pure cane sugar
1/2 cup of apple cider vinegar
1/2 tsp of dry mustard
1 tsp of crushed red pepper flakes
1 tsp of sea salt
1/2 tsp. celery seed
1/4 tsp. pepper
1/2 c. salad oil

Cut the cabbage and red pepper into thin strips. Grate the carrots. Cut the red onion into thin strips. Combine the cabbage, onion, carrots, jalapenos, green chilies, red bell pepper, and cilantro in a mixing bowl.

Combine the sugar, vinegar, mustard, red pepper flakes, sea salt, celery salt, pepper, and salad oil into a mixing bowl. Whisk the ingredients till well combined.

Pour the salad dressing mixture in the cabbage mixture; fold all ingredients until well combined. Chill till ready to serve.

Cottage cheese fruit plate

Put some cottage cheese on a plate a medium size plate not a saucer, I prefer small curd cottage cheese, okay next, get some honeydew and cantalope, mix both the fruit together and put it on the side next to the cottage cheese, okay next, it grapes, any grapes red grapes green grapes or use both kinds of grapes, put it on the side next to the cottage cheese, okay next take some pineapple, of course put it on the side next to the cottage cheese, there you have a refreshing meal, yes I consider this a meal, its refreshing and light but filling, reminds me that beer commercial okay next this can be served with any kind of crackers and you can use the crackers to scoop up the cottage cheese with, Yummy!!!!

Homemade stew - my kids really munched down on this

BIG pot
base- half water, half V8 original
carrots
potatos
corn
green beans
onions
celery
1 can stewed tomatos

Mix your base and put all the veggies in (cut up potato carrot celery). Bring to boil, stir occassionally.

Brown 1 pound of 92% lean ground beef (I like Laura brand). Add to pot of boiling veggies. Cover and simmer.

Done when carrots and potatos are easy to cut in two.

200 calories a heaping bowlfull, full of vitamins
Probably an hour of covered simmer cooking