Saturday, August 27, 2016

Nana's Leg Of Lamb


  • Servings: 6
  • 1 (4 pound) leg of lamb
  • salt to taste
  • 1 clove garlic, cut into slivers
  • 2 teaspoons vegetable oil
  • 2 lemons, sliced and seeded
  • 2 cups hot water
  • 2 tablespoons butter
  • 2 tablespoons worcestershire sauce


    Preparation Time: 15 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 15 mins

  • preheat the oven to 300 degrees f (150 degrees c).
  • remove the skin and fat from the leg of lamb, and season with salt. poke a knife into the meat and insert slivers of garlic in the holes.
  • heat the oil in a large skillet over medium-high heat. place the leg of lamb in the hot skillet and cook until browned all over the outside, turning as needed. transfer to a large roasting pan. arrange slices of lemon over the roast and secure with toothpicks.
  • in a small saucepan, combine the water, butter and worcestershire sauce; bring to a boil. pour the sauce over the meat and then cover the roasting pan with aluminum foil.
  • roast for 2 1/2 hours in the preheated oven, basting every 30 minutes. remove the aluminum foil and lemon slices and discard. continue to roast for an additional 30 minutes, or until the internal temperature of the lamb reaches at least 145 degrees f (68 degrees c). remove from the oven, and cover loosely with aluminum foil. allow it to rest for 15 to 20 minutes before carving.

sizzling steak fajitas


  • Servings: 6
  • 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
  • 1 1/2 cups goya mojo criollo
  • 1 teaspoon goya adobo with pepper, plus more to taste
  • 2 tablespoons goya extra virgin olive oil
  • 1 large yellow onion, cut into 1/4-inch strips
  • 2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
  • 1 teaspoon goya sazonador total
  • 1 (18 ounce) package goya flour tortillas, warmed
  • for the garnish:
  • 1 (12 ounce) container goya guacamole, thawed
  • 1 (17.6 ounce) jar goya salsa pico de gallo
  • 1 cup sour cream
  • 1 (8 ounce) jar goya salsita (preferred flavor)


    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins

  • in medium container with lid, or in large ziptop bag, combine steak slices, mojo and 1 tsp. adobo; transfer to refrigerator. marinate at least 2 hours, or up to 24 hours. drain steak, discarding marinade. bring meat to room temperature.
  • heat 1 tbsp. oil in large skillet over high heat. add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. add peppers to pan. cook, stirring occasionally, until starting to brown, about 3 minutes more. season vegetables with sazonador total and adobo; transfer to large serving platter. cover vegetables with foil to keep warm.
  • heat remaining oil in skillet over high heat. add beef; cook, in batches, until brown on all sides, about 10 minutes. transfer meat to serving platter.
  • to serve, spoon meat and vegetables into center of warm tortillas. add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

Friday, August 26, 2016

hot spinach and artichoke dip


  • Servings: 6
  • 8 slices bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can quartered marinated artichoke hearts, drained
  • 1 (5 ounce) container garlic-herb flavored cheese spread
  • 1 cup grated parmesan cheese
  • 1 (8 ounce) container sour cream
  • 1/2 cup mayonnaise


    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain and crumble into a medium bowl.
  • mix spinach, artichoke hearts, garlic-herb flavored cheese spread, parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
  • scoop mixture into a 7x11 inch baking dish. bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Sweet Meatballs


  • Servings: 16
  • 4 pounds frozen meatballs
  • 1 (16 ounce) bottle barbeque sauce
  • 1 (16 ounce) bottle french salad dressing
  • 1 (16 ounce) bottle italian-style salad dressing
  • ground black pepper to taste


    Preparation Time: 5 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 5 mins

  • put meatballs in a slow cooker. pour barbeque sauce, french dressing, and italian dressing over the meatballs.
  • cook on low for 4 hours. season with black pepper to serve.

wwii spam and egg sandwich


  • Servings: 1
  • 1 tablespoon butter
  • 2 tablespoons finely chopped onion
  • 1 slice fully cooked luncheon meat (e.g. spam)
  • 1 egg, beaten
  • 2 slices bread
  • 1 slice american cheese (optional)
  • 1 slice tomato (optional)


    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • melt butter in a small skillet over medium-high heat. saute the onion in butter until soft. mash up the slice of luncheon meat with a fork, and add it to the skillet. cook for 2 or 3 minutes, until browned. pour the egg into the skillet so that it covers all of the meat and onion. cook until firm, then flip to brown the other side.
  • place the egg and meat one slice of the bread and top with cheese and tomato if desired. place the other piece of bread on top. bread can also be toasted first.

charleston crab and grits


  • Servings: 6
  • 2 pounds alaskan king crab legs, thawed if frozen
  • 3 cups chicken broth
  • 1 cup grits
  • 2 cups shredded cheddar cheese, or more to taste
  • 2/3 cup diced tomatoes with green chile peppers (such as ro*tel®) (optional)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 green bell pepper, seeded and minced
  • 1 sweet onion, minced
  • 2 teaspoons minced garlic


    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • bring a large pot of lightly salted water to a boil and place a steamer insert into the pot. break crab legs apart at joints. place king crab legs into the steamer, cover pot, reduce heat to medium, and steam crab legs until fragrant, 6 to 8 minutes. remove crab leg segments. when cool enough to handle, crack the crab leg shells, pick off shells, and remove meat.
  • bring chicken broth to a boil in a saucepan; slowly stir in grits. reduce heat to low, cover pan, and simmer grits until tender, about 20 minutes. stir grits occasionally.
  • when grits are thickened and tender, stir cheddar cheese and diced tomatoes with green chiles into grits until the cheese is smoothly melted.
  • melt butter with olive oil in a large skillet over medium heat. when mixture begins to bubble, stir in green bell pepper and sweet onion; cook until softened, 3 to 4 minutes. stir in garlic and cook until fragrant, about 2 minutes.
  • cook and stir crab meat into bell pepper and onion until crab meat is heated through. gently mix the cheese grits into the crab mixture; simmer 3 to 5 minutes to blend flavors, and serve.

almond dip


  • Servings: 8
  • 5 slices bacon
  • 1 1/2 cups whole almonds, raw
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped green onions
  • 1/2 teaspoon dried dill weed
  • pinch of freshly ground black pepper
  • 1 teaspoon whole pine nuts (optional)
  • crackers


    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr

  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
  • preheat oven to 300 degrees f (150 degrees celsius).
  • arrange almonds on a baking sheet in a single layer. bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. remove from oven, and set aside to cool.
  • in a bowl, mix together softened cream cheese, mayonnaise, green onions, crumbled bacon, dill weed, and black pepper until well blended. form mixture into a pinecone shape, and carefully place on a serving dish.
  • beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. if desired, press a few pine nuts randomly between some of the almonds. serve with crackers for spreading.