Dinner, Uncategorized

Salmon fillets cut in to bite-sized pieces.
1 cup of prepared rice
Thinly-sliced cucumber
Sliced Avocado
Sesame Seeds
Hot/Spicy Mayo
1 Tbsp honey
2 Tbsp dijon mustard
1 tsp paprika
1 tsp salt

Marinate/Season the Salmon with paprika, honey, dijon mustard and salt mixture. Serve over rice. Add cucumbers, avocado, and sesame seeds. Drizzle with hot/spicy mayo


1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheese
1/2 cup Bisquick or baking mix
1 cup milk
2 eggs

Heat oven to 400 degrees. Grease 9″ pie plate. Cook ground beef and onion until beef is brown. Drain. Stir in salt. Spread in pie plate, sprinkle with cheese.
Stir bisquick, milk and eggs until blended. Pour over ground beef and cheese.
Bake about 25 minutes or until knife inserted in center comes out clean.



2 pounds ground chuck
1 egg, beaten,
1/4 cup milk
1-1/2 tsp salt
1/4 cup bread crumbs
1 small onion, chopped
1/8 cup brown sugar
1 tsp dried mustard


Mix egg, milk, salt and bread crumbs. Let stand to soften. Thoroughly combine with meat and chopped onion. In a small bowl, mix katsup, brown sugar and dried mustard.

Shape into loaf and put in crock pot. Top with ketchup mixture. Place potatoes around sides. If potatoes are cut up, coat with butter to keep them from darkening.

Cover, cook on high for 1 hour, then low for 8-9 hours.



  • ¼ cup sugar
  • ½ cup soy sauce, plus 3 tablespoons, divided
  • ½ cup mirin
  • 2-1/2 lb boneless, skinless chicken thighs or tenderloins, sliced
  • 3 tablespoons canola oil
  • 2 carrots, peeled, steamed until tender, minced
  • 2 green onions, sliced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup broccoli florets, finely chopped
  • 2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups cooked white rice, cooled
  • fried rice seasoning packet
  • 2 large eggs, beaten
  • sesame seeds, for garnish
  • scallion, sliced, for garnish


Mix sugar, 1/2 cup soy sauce, and mirin in a small bowl. Slice chicken thighs or tenderloins into small pieces. Put chicken in a ziplock bag, add marinade. Set aside in refrigerator for at least an hour.

Chop all vegetables and stir fry in 1 tbsp canola oil and 1 tbsp sesame oil. Remove from pan, set aside.

Add another 1 tbsp canola oil and 1 tbsp sesame oil to the pan, add garlic and ginger, cook for about a minute. Add rice and fried rice seasoning packet. Pan fry until somewhat golden brown. Make a center well in the rice, add the final tbsp canola oil. Scramble the eggs in the middle, then stir in to rice. Stir the vegetables back into the rice.

Put the rice mixture in a greased bundt pan, press gently.

Add 1 tbsp canola oil and 1 tbsp sesame oil into pan. Drain chicken, reserving the liquid. Cook the chicken until no longer pink, covering if necessary. Add the reserved liquid and remaining marinade in. If the sauce is too thin, Mix about 3 Tbsp cornstarch into cold water in a separate cup. Mix cornstarch into chicken mixture to thicken sauce.

Turn out fried rice ring from bundt pan onto a large round plate. Place chicken in the center, top with sesame seeds and scallions.

Bread and Bisquits, Dinner

2 cups unsifted flour
1 tsp salt
1/4 cup lard
1/2 cup lukewarm water or more as needed

Place flour in a large bowl. Stir in salt. Cut in lard with a pastry cutter or use a food processor, the lard particles should be fine. Add water gradually. Toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board. Grease the surface or spray with cooking oil and refrigerate for up to 24 hours.
Divide dough into 8-10 balls. Roll each ball as thin as possible on a floured surface. Place between waxed paper if not cooking right away.
Heat a griddle to a very high temperature, but not smoking. Cook each tortilla on ungreased griddle for about 30 seconds per side.


4 cloves garlic
2 tablespoons adobo seasoning (Lunds/Byerlys)
1 Tbsp cider vinegar
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked
1/4 cup olive oil
2 teaspoons ground cumin
Salt and freshly ground black pepper

4 pounds boneless, skinless chicken


  • To the bowl of a food processor small blender, add garlic, adobo seasoning, ancho chile powder, olive oil, cumin, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
  • Place the chicken in a large ziplock bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
  • Grill chicken until no longer pink
  • Serve with cilantro rice, aged white cheddar cheese, salsa

1 package (7 oz) stir fry rice noodles
1 Tbsp curry powder
1 Tbsp peanut oil
1 tsp salt
1 pound large cleaned and deveined un-cooked shrimp
1 red bell pepper, cut into strips
1/3 cup light coconut milk mixed with 1/4 cup water
2 Tbsp chopped cilantro
1/4 cup golden raisins (if desired)

Cook noodles per package directions. In a medium bowl, combine curry powder, oil, salt and shrimp. Heat large skillet. Add pepper and curry shrimp mixture. Cook until shrimp is no longer pink. Add cooked rice noodles and coconut milk mixture. Cook until heated through, about 2 minutes. Remove from heat and sprinkle with cilantro.


Meat to use: Chuck Roast
Other ingredients:
Beef Stock
Fresh Thyme
Fresh Rosemary
Bay leaf
Optional: Red Wine, Mushrooms
Yukon Gold potatoes

Slice onions in half and peel. Brown the halves with garlic and carrots.

Generously salt the chuck roast. Braise in olive oil until browned.

Deglaze the pan with beef stock and add to roasting pan.
Cover the meat halfway with beef stock. Add Rosemary and Thyme.

Cover the roasting pan with plastic wrap, then foil. Be sure the plastic wrap is tucked under the foil completely.

Roast in a 275 degree oven for 3 hours for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours.

Serve over Mashed Potatoes.

Recipe is based on Pot Roast served family style at a restaurant in Independent Square at Disney World.

Dinner, Pasta, Potatoes and Rice

8 manicotti shells
1/4 cup butter
3/4 cup very finely chopped onion
1 pound ground veal or pork
2 tsp basil
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese
2/3 cup bread crumbs
2 eggs, lightly beaten
2 cups tomato or prepared spaghetti sauce
grated parmesan cheese

Cook manicotti shells following directions on package, drain. Line a 9″ x 18″ pan with foil. Add cooking spray or a thin layer of tomato sauce or spaghetti sauce.
Melt butter in frying pan. Saute onion until wilted. Add veal or pork, cook until lightly browned.
Add basil, nutmeg, salt and pepper. After meat has cooled, put it through a meat grinder to make it more finely ground. Add parmesan cheese, bread crumbs and eggs. Mix well.
Fill manicotti shells. Pour additional tomato or spaghetti sauce over the manicotti. Sprinkle additional parmesan cheese over manicotti. Cover with foil. Bake at 350 degrees for 30 to 40 minutes.