RECIPE: Pink ‘n White (Watermelon & Feta) Salad

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

If you like sweet and salty, this is a new salad for you! Some experiments don’t work. Pickles and ice cream, for example, is a terrible idea (unless you’re pregnant, of course, in which case everything is fair game). This salad’s got it all: the sweet, the salty, the crunchy, and (if you so choose), the minty! A perfect salad to serve during the last few weeks of summer. Try it out and enjoy! =0)

COOKED#25-CookieMonster

*** 

Pink ‘n White (Watermelon & Feta) Salad

22-WatermelonFetaSalad2

Prep time: 10 minutes  •  Cook time: 0 minutes • Yields 8 servings

Ingredients:

4 cups seedless watermelon, cut into 1/2″ cubes
1/4 fresh lime (or 2 tsp lime juice)
1/2 cup feta cheese
1/4 cup sunflowers seeds or 1/2 cup pepita seeds (preferably roasted)
1 Tbsp mint, roughly chopped (optional)

Directions:

Place watermelon into bowl. Crumble feta cheese into bowl. Squeeze lime juice from fresh lime (or teaspoons of lime juice).

Mix together. Garnish with seeds and mint. Serve and enjoy!

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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Recipes from around the web: Spicy Chicken Breasts

Sometimes the same ol’ chicken just doesn’t cut it, and you’ll need to spice it up! Jesse and I discovered this spicy chicken recipe on AllRecipes.comhttp://allrecipes.com/Recipe/Spicy-Chicken-Breasts/Detail.aspx

The spice mixture makes plenty for a few batches, so we usually put the remaining spices in a container to use for future cooking endeavors. Instead of grilling it, we put it in the oven at 350° for 45-60 minutes. We love to serve this chicken with rice! And if you have leftovers, another great way to eat this is to slice up the chicken, spread some hummus on a wrap, place the chicken on it, and wrap it up! The hummus helps balance out the spiciness for those who don’t love the kick quite as much. But feel free to experiment!

Sometimes it’s fun to recycle meals…unless you cook like I did one of the first times I tried to serve leftovers:

COOKED#24-RecycledMeal2

Here’s the recipe:

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Spicy Chicken Breasts

SpicyChickenBreast

Prep time: 15 minutes  •  Cook time: 15 minuts • Yields 4 servings

Ingredients:2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt1 tablespoon onion powder1 tablespoon dried thyme1 tablespoon ground cayenne pepper1 tablespoon ground black pepper4 skinless, boneless chicken breast halves

Directions:

  1. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  2. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  3. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

 

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

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RECIPE: Strapple Crumble

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

This dish is a healthier variation of a popular one that includes cranberries and margarine (instead of the strawberries, applesauce and oil).  If you ask me, this one tastes even better!  It’s a multi-purpose dish that can be used for dessert, or as a sweet side dish. No matter which way you serve it, it will be a guaranteed crowd-pleasing hit!

COOKED#23-DunceCap

***

Strapple Crumble

21-Strapple

Prep time: 10 minutes  •  Cook time: 1 hour • Yields 12-16 servings

Ingredients:

5-6 medium apples (sweet ones, such as Macintosh, Gala, or Fuji)
1-2 lbs. strawberries
1 cup flour
1 cup sugar
1 cup oats
½ cup applesauce
½ cup vegetable oil

Directions:
Peel and slice up apples. Layer apple slices in pan until bottom of pan is fully covered.

Slice up strawberries. Layer strawberry slices over apple slices.

Mix flour, sugar, oats, applesauce and oil in bowl. Mix well. Place mixture on top of apples and strawberry layers.

Place in oven for 350 degrees for one hour, or until the top is brown.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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Recipe from around the web: Oven Roasted Asparagus

Here is another beloved dish that Jesse and I often make from AllRecipes.comhttp://allrecipes.com/recipe/oven-roasted-asparagus/detail.aspx

Not only is it easy and quick, but you have to be quick to take some for yourself – this dish tends to go almost as soon as it’s brought out to the table.  To think of all the time I wasted growing up thinking I didn’t like asparagus! I’ve become a huge asparagus fan over this recipe!

There are a few optional ingredients for this recipe. I use all but the Parmesan cheese. But don’t just trust me, try it out for yourself!

But first, today’s Cooked Comic:

COOKED#22-RecycledMealDump

And here’s the recipe:

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Oven Roasted Asparagus

1001600-1

Ingredients:
1 bunch thin asparagus spears, trimmed3 tablespoons olive oil1 1/2 tablespoons grated Parmesan cheese (optional)1 clove garlic, minced (optional)1 teaspoon sea salt1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Directions:

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

***

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RECIPE: Spare Me the Prep-Time Ribs

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Beef, good. Easy, good. Delicious, good. While the marinading of this sweet, delicious dish needs to be done well in advance, and the grilling itself may take some time, the actual work needed done for this recipe is as simple as pie. Actually, even simpler than pie. Just pour ingredients into bag, then put the meat on grill. Flip once and you’re done! It’s that simple. A great recipe for the end of the summer! Bon appétit.

COOKED#21-PotRoast

***

Spare Me the Prep-Time Ribs

20-BBQRibs

Prep time: 2 minutes  •  Marinade Time: 12-24 hours • Cook time: 90 minutes • Yields 4-5 servings

Ingredients:

2 lbs. BBQ Beef (Spare) Ribs
32 oz jar Sweet & Sour Duck Sauce
1 Zip-lock “Freezer” Bag

Directions:
The night before you are grilling, place the ribs into a plastic zip lock back. Pour the jar of duck sauce over them and place them into the fridge to marinate.

When you are ready to grill, heat your grill to a medium-low fire (around 225 degrees). When it is ready, take the ribs from the marinade, shaking as much excess off the ribs as possible, and place on the grill. Cover and cook for 30-45 minutes on either side.
Pour the excess duck sauce into a sauce pan and bring to a boil in order to cook away any bacteria left by the meat.
When the meat is done, place it into a pan (or on a plate) and pour the boiled, extra marinade back over the ribs.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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Recipe: Hot Hen with Lemon Perfume

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Perfuming is a cooking technique that uses “aromatic herbs and spices to increase or improve the fragrance profile of a food. The term is often used when the scent/flavor in a dish is faint.” (http://www.foodista.com/technique/RRSDP5GG/perfuming#). It’s also a technique used to make woman feel pretty and fancy for dates. So, enjoy a dinner date with our pretty dish, all dressed up and smelling delicious for your eating pleasure!

COOKED#19-SiouxChef

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Hot Hen with Lemon Perfume

19-LemonChicken

Prep time: 5-10 minutes  •  Cook time: 90 minutes • Yields 4-6 servings

Ingredients:

1 Whole Chicken
2 Lemons
Fresh Parsley (About 7-10 sprigs)
Fresh Oregano (About 4-6 sprigs)
1-3 sprigs fresh Thyme (optional)
1/4 teaspoon Salt
1/2 teaspoon Paprika
1/8 teaspoon Pepper
Olive Oil

Directions:
Heat the oven to 450 degrees.

Place the chicken into a cooking tin.

Pour some olive oil into a bowl. Using a brush, lightly paint the inner cavity of the chicken and the skin with olive oil.

Slice one lemon into wedges. Place half of the lemon wedges inside the cavity of the bird. Rinse the herbs and put them into the cavity with the lemons. Position the other lemon wedges around the chicken (between the wings and body, between the legs and body).

Press down on the second lemon, slice in half and squeeze the juice over the top of the chicken.  Sprinkle the three spices over the top of the chicken.

Place the chicken in the oven for 15 minutes at 450 degrees. After those 15 minutes, lower the temperature to 350 degrees and cook 20 minutes for every pound of chicken.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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Recipe: Livin’ La Vida Lentils (aka Minty Red Lentil Soup)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

I was going through my kitchen cabinet the other day and noticed that we had stockpiled a lot of red lentils. What to do…what to do…? Chef Chumley asked what other ingredients I had accumulated, so I mentioned rice and mint. So voilà! Here is a warm, spicy, exotic-tasting soup, for your eating pleasure! Add sour cream or croutons for optimal flavor (or as garnish, as shown in photo below).

COOKED#17-MadeTheChickenSoup

***
Livin’ La Vida Lentils (aka Minty Red Lentil Soup)

17-TurkishSoup

Prep time: 15 minutes • Cook time: 45 minutes • Yields: 12 servings

Ingredients:
1-2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 cup diced tomatoes, drained
10 cups chicken stock
1 cup uncooked red lentils
1/2 cup fine bulgur
1 large bell pepper (red, orange or yellow), chopped
½ head large cauliflower, chopped

1/2 cup uncooked rice
1/4 cup tomato paste
1 tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons paprika
3 tablespoons fresh mint, chopped
1 tablespoon turmeric
½ teaspoon ground black pepper to taste
1 teaspoon cayenne pepper (optional)
Salt to taste
Sour cream or croutons (optional)

Directions:
Sautee the onion in the hot oil in a large pot until it begins to soften, about 2 minutes. Add the minced garlic and sauté for 2 more minutes. Next, pour in the diced tomatoes and cook (stirring regularly) for 10 more minutes.

Add in the chicken stock, red lentils, bulgur, bell pepper, cauliflower, rice, tomato paste, onion powder, garlic powder,paprika, mint, turmeric, black pepper and cayenne pepper (optional) to the onion, garlic and tomato mixture. Add salt to taste. Bring the soup to a boil, the n reduce heat to medium-low, and cook at a simmer until the lentils and rice are cooked (about 25-30 minutes).

Let soup cool for a few minutes, and then pour into a blender (no more than halfway). Once covered, slowly start the blender- using a couple of short pulses to get the soup moving before setting it to puree. Puree in batches until smooth and then serve. You can also use an immersion blender and puree the soup in the cooking pot instead.

Sour cream or additional items, such as croutons, may be added as desired.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

 

 

 

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Recipe: Golden Flakey Cigars

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Often people light up cigars to celebrate special events, such as a birth, a victory or a business success. When somebody just misses their target or goal, we say, “Close, but no cigar!” Well, after you have completed cooking this scrumptious culinary creation, you will have eight victory cigars. Just don’t light ‘em up! Eat and enjoy!

COOKED#16-ExtraCrispy

***

Golden Flakey Cigars

17-MoroccanCigars

Prep time: 20 minutes  •  Cook time: 20 minutes • Yields 1 cigar

Ingredients:

Fillo dough
Melted Butter

Filling 1 (per cigar):
1 Tbsp Feta cheese
4 Calamata olives
1 sm. Sprig of Fresh dill

Filling 2 (per cigar):
2 tsp Sundried tomatoes sliced thin
1 slice Fresh mozzarella
2 Basil leaves

Directions:

Wet two sheets of paper towels and wring them out so that you have damp towels. Open package of fillo dough, unroll the stack of sheets, and cover with damp towels to prevent them from drying out and cracking.

Carefully remove one sheet of fillo dough. Brush half the sheet (the long way) with butter and then fold so that there is a long strip.

Take the ingredients from one of the fillings listed above. (Note: The above are two suggested fillings. You can be creative and come up with a filling on your own.)

Place ingredients about 2” off one end. Roll all the way (moderately tight) and place on baking sheet.

Repeat process to fill many desired cigars. After rolling all the cigars brush the tops with butter and bake at 325 º for about 20 minutes, or until golden in color.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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RECIPE: Simply Scrumptious Salmon Tartare

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Everybody knows that salmon swim upstream to spawn. Well, even if you didn’t know it, it’s important that the salmon knows it. Did you know that they usually die after their upstream “swim and spawn”? When I was a kid I used to go every Sunday to my school’s Swim and Gym”, but I’m still here. I guess that wasn’t as hard.

The salmon had to undergo a gargantuan task so that we can enjoy the benefits of their labor (seems rather selfish of us, doesn’t it?). Luckily, we do not have to undergo any Herculean effort to enjoy the results of this simple, simple recipe, one of the easiest you will ever find.

COOKED#14-ColdFood

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Simply Scrumptious Salmon Tartare

14-SmokedSalmonTartare

Prep time: 15 minutes • Cook time: 0 minutes • Yields: 15-20 “discs”

Ingredients:
8 oz diced smoked salmon
2 tsp finely chopped red onion
1 tsp finely chopped capers
1 tbsp finely chopped red bell pepper
1 tsp finely chopped fresh dill
1/4 tsp black pepper
2 tsp sour cream
10-12 baguette slices 1/2” thick

Directions:
Mix all ingredients together. Toast baguette slices lightly. Spread tartare on baguette slices and serve.

***

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RECIPE: Classic Homemade Humm(mmm!)us

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

From the beginning, conflict seems to surround hummus.  Did it originate in the Middle East or in Greece?  It most likely originated in the Middle East, an obvious geographic area of consistent conflict.  However, the world is in unanimous agreement; this delectable dip is a veritable delight! Be sure to serve this easy dish with great food for dipping, such as breadsticks…

COOKED#13-Breadsticks

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Classic Homemade Humm(mmm!)us

13-ClassicHummus

Prep time: 15 minutes  •  Cook time: 4 hours refrigeration • Yields 8 Servings

Ingredients:
1 16 oz can chickpeas, drained and rinsed
2 Tbsp tahini paste
1 Tbsp lemon juice
1/3 cup water
1 small clove garlic
3⁄4 tsp salt
1⁄4 tsp cumin
1⁄4 tsp ground coriander

Directions:
Place all ingredients in a food processor and process until smooth. Refrigerate for at least 4 hours. Spread on a plate and garnish.

***

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