Creamy Crab and Asparagus Salad

1 1/2 pounds asparagus, quartered crosswise on an angle
1 Tbsp EVOO
salt and pepper
2 Tbsp finely chopped chives
2 Tbsp mayo
2 tsp lemon juice
1 1/2 tsp ketchup
8 oz lump crabmeat, picked through

Rinse the asparagus in a colander; leave wet.  In a medium skillet, add the EVOO and asparagus and cook over medium heat until crisp-tender, 3-4 minutes.  Season with salt and pepper.  In a bowl, stir together the chives, mayo, lemon juice and ketchup.  Add the crab and toss gently to coat.  Season with pepper.  Divide the asparagus among 4 plates and top with a mound of the crab mixture. 

Serves 4

Peruvian Style Fried Rice

2 large eggs, beaten
3 Tbsp toasted sesame oil
1 pound medium shrimp, peeled and deveined
2 cups chopped chorizo (about 8 oz)
1 onion, cut into 1/2 inch pieces
4 cups cooked white rice, cooled
1/4 cup soy sauce
2 Tbsp sherry

Heat a skillet over high heat and coat with nonstick cooking spray.  Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute.  Remove the skillet from the heat, flip the eggs and cook for 1 minute more.  Transfer the egg "tortilla" to a cutting board and repeat the process with the cooking spray and the remaining egg.  Roll up each egg "tortilla" and slice crosswise into 1/4 inch thick strips.  In a large skillet, heat the sesame oil over high heat.  Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1-2 minutes.  Mix in the rice, soy sauce and sherry.  Cook until heated through.  Stir in the egg strips and top with cilantro.

Serves 6

Peanut Butter Chocolate Stuffed French Toast with Jelly Syrup

1/2 cup peanut butter
8 slices bread
1/4 cup mini chocolate chips
1/2 cup milk
3 large eggs
2 Tbsp sugar
1 tsp vanilla
pinch salt
2/3 cup grape jelly
1 Tbsp butter
Whipped cream for serving, if desired

Spread 1 Tbsp peanut butter on each bread slice.  Divide the chocolate chips among 4 slices, peanut butter side down, to make 4 sandwiches.  In shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt.  Soak each sandwich in the egg mixture until saturated, about 5 seconds.  Transfer the sandwiches to a large platter in a single layer.  In a saucepan, cook the jelly and 3 Tbsp water over low heat, stirring occasionally, until warm and smooth.  In a large skillet, melt 1/2 Tbsp butter.  Add half of the sandwiches and cook until golden, about 2 minutes on each side.  Repeat with the remaining butter and sandwiches.  Slice and serve with the whipped cream and jelly syrup.

Serves 4

Spicy Cornmeal Cod

1 1/2 pounds cod (or other whitefish that is approximately 1/2 inch thick)
3/4 cup cornmeal
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 eggs
3 Tbsp butter, melted

Heat oven to 500.  Cut fish fillets into 4x2 inch pieces.  Mix remaining ingredients except eggs and butter.  Dip fish into eggs, then coat with cornmeal mixture.  Place fish on ungreased cookie sheet.  Drizzle butter over fish.  Bake 10-12 minutes, turning fish once, until golden brown.

Serves 6

Italian Pork Chops

1/2 cup bisquick
1/3 cup Italian dressing
1/2 cup garlic herb bread crumbs
4 pork boneless loin chips (1 1/2 pounds)
2 Tbsp vegetable oil

Place bisquick mix, dressing and bread crumbs on separate dinner plates.  Coat pork chops with bisquick mix.  Dip coated pork chops into dressing, then coat with break crumbs.  Heat oil in skillet.  Cook pork in oil about 5 minutes or until golden brown; reduce heat to low.  Carefully turn pork.  Cook 10-15 minutes longer or until pork is no longer pink in center.

Serves 4

Crisp Peanut Butter Chews

1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 pouch peanut butter cookie mix
7 cups crisp rice cereal
1 cup salted peanuts
Chocolate chips, melted

Line 2 large cookie sheets with waxed paper.  In heavy dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally.  Stir in peanut butter until melted.  Stir in cookie mix until well blended.  Cook 2 minutes, stirring constantly.  Immediately remove from heat.  With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.  Drop by rounded tablespoonfuls onto cookie sheets.  Flatten each cookie slightly with fingertips.  Cool completely, about 30 minutes.  Store covered at room temperature.  Drizzle melted chocolate chips over cookies.

Makes 6 dozen

Orange Beef and Broccoli

1 bunch broccoli
1 1/4 cups beef broth
3 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp plum sauce
1/4 cup cornstarch
grated peel of 1 orange and juice of 1/2 orange
1 3/4 pound boneless sirloin steak
1/4 cup vegetable oil
1 jalapeno, sliced
Hot cooked rice

In skillet, bring 2 cups salted water to a boil.  Cut the broccoli into 1 inch florets.  Boil until crisp-tender, about 3 minutes; drain broccoli and rinse under cold water.  In small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 Tbsp cornstarch.  Stir in the orange peel.  Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds.  Toss with remaining 3 Tbsp cornstarch.  In skillet, heat oil.  Add the steak and jalapeno and cook, turning, until the meat is barely pink, about 2 minutes.  Transfer the meat to a paper towel lined plate; discard the excess oil.  Add the broth mixture to the skillet and cook, stirring until thickened, about 2 minutes.  Stir in the meat, broccoli, and orange juice and cook until heated through, about 2 minutes.  Serve with rice.

Serves 4

Cheesy Buffalo Chicken Dip

1 pkg (8 oz) cream cheese, cubed
1 1/2 cups finely chopped cooked chicken
1/2 cup blue cheese dressing
1/2 cup buffalo wing sauce
2 stalks celery, finely chopped
Wheat Thins

Mix all ingredients in microwaveable bowl.  Microwave 5 minutes or until cream cheese is melted and mixture is heated through, stirring occasionally.  Serve hot with wheat thins or celery sticks.

Serves 20

Italian Beef with Mashed Potatoes

1 pound boneless beef sirloin
1 can (6 oz) Italian style tomato paste
1 cup water
1 beef bouillon cube
1/2 tsp crushed red pepper flakes
1 lb of frozen stir fry bell peppers and onions, thawed and drained
1 1/3 cups Potato Buds mashed potato flakes
1 1/3 cups water
1/3 cup milk
1 Tbsp butter
1/2 tsp salt

Place beef in crock pot.  In a bowl, mix tomato paste, 1 cup water, bouillon and red pepper flakes.  Add tomato mixture and stir fry vegetable mixture to crock pot.  Cook on low for 6 hours.  Just before serving, make mashed potatoes as directed on package, using 1 1/3 cup water, milk, butter and salt.  Serve the beef mixture over the mashed potatoes.

Serves 4

Cheesy Breakfast Bake

8 frozen hash brown patties, thawed
4 cups (16 oz) shredded cheddar cheese
1 pound fully cooked sausage
7 eggs
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard

Place hash browns in a single layer in a greased 13x9 pan.  Sprinkle with cheese and sausage.  In a bowl, beat eggs, milk, salt and mustard.  Pour over cheese and meat.  Cover and bake at 350 for 1 hour.  Uncover and bake 15 minutes longer or until edges are golden brown.  Check if done by inserting a knife, if it comes out clean, breakfast is ready to eat.

Serves 8