Easy Sushi

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi. The veggies you use can also be changed. I prefer carrots in place of the cucumber.

Original recipe yield:

8 appetizer servings

PREP TIME 45 Min
READY IN 45 Min


INGREDIENTS

* 2/3 cup uncooked short-grain white rice
* 3 tablespoons rice vinegar
* 3 tablespoons white sugar
* 1 1/2 teaspoons salt
* 4 sheets nori seaweed sheets
* 1/2 cucumber, peeled, cut into small strips
* 2 tablespoons pickled ginger
* 1 avocado
* 1/2 pound imitation crabmeat, flaked

DIRECTIONS

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Tip

If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.

Crockpot Barbeque Pulled Pork

Serve with a store bought salad, some fruit for dessert and you've got the perfect summer dinner.

2-3 lbs lean boneless pork roast
1 large walla walla onion or vidalia onions, sliced
2 tablespoons worcestershire sauce
28 ounces barbecue sauce (Sweet Baby Ray's Original recommended)
8 hamburger buns
water



1. Place pork roast in crockpot.
2. Add onion and Worcestershire sauce.
3. Cover roast with water.
4. Crock on low for 8 hours.
5. Remove roast and onions and place in a large bowl, discarding the cooking water.
6. Fork-shred the pork, discarding any fat (if necessary).
7. Return shredded meat and onions to crockpot.
8. Dump the sauce over it and crock an hour or so on low until heated thoroughly.
9. Serve on toasted buns.

BBQ Rubs

Every now and then I like to try something different on the grill. Here are some rub recipes to use on pork, chicken, turkey or beef.

Mike's Baby Back Rib Dry Rub

# 1 tablespoon ground cumin
# 1 tablespoon thyme
# 1 teaspoon salt
# 1 1/2 teaspoons black pepper
# 1/4 teaspoon cayenne pepper
# 1 teaspoon garlic powder

Mix ingredients. Remove membrane from underside of ribs. Apply the rub liberally. Cook at about 200 F till done. I usually do one rack on the hibachi if dining alone. I use enough coals to line the perimeter of the unit and keep the ribs centered to avoid flareups and to prolong the cooking time. Try to keep fire cool enough to allow an hour or two of cooking time. If doing in the smoker, I might extend the cooking time to three hours or so.

Serve with BBQ sauce on the side, but I find the rub imparts a great flavor and sauce is not needed.

From: Michael Reeves
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Baby Back Dry Rub

# 8 tablespoons light brown sugar, tightly packed
# 3 tablespoons kosher salt
# 1 tablespoon ancho chile powder
# 1/2 teaspoon ground cumin
# 1/2 teaspoon dried oregano
# 1/2 teaspoon garlic powder
# 1/2 teaspoon ground black pepper
# 1/2 teaspoon cayenne pepper
# 1/2 teaspoon jalapeno seasoning
# 1/2 teaspoon Old Bay Seasoning
# 1/2 teaspoon thyme, rubbed between the fingers
# 1/2 teaspoon onion powder

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (overnight is much better).

From: Alton Brown I'm Just Here for the Food: Food + Heat = Cooking

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Southern Succor Rub

# 1/4 cup ground black pepper
# 1/4 cup paprika
# 1/4 cup turbinado sugar
# 2 tablespoons salt
# 2 teaspoons dry mustard
# 1 teaspoon cayenne

Makes enough rub for a 6 to 8 pound Boston butt.

From: Smoke and Spice
Posted By: Tonkcats@cs.com, Via: Rec.Food.Recipes

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Basic Barbecue Dry Rub

# 1 cup sugar
# 1/2 cup salt
# 4 tablespoons cracked black pepper
# 2 tablespoons onion powder
# 2 tablespoons garlic powder
# 1 tablespoon cayenne powder

Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

From: Lolis Eric Elie, "Smokestack Lightning"

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Vegetable Frittata

6 medium or large eggs
1/4 teaspoon pepper
1/2 teaspoon oregano or basil
1/2 cup (2 ounces) shredded cheese
2 teaspoons vegetable oil
1 small onion, chopped (about 2/3 cup)
1 clove garlic, chopped, or 1/8 teaspoon garlic powder)
1 1/2 cup fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)
1 medium tomato, sliced

Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.

Heat oil in a 9 inch frying pan. Add onions, garlic, and other vegetables and cook on medium until soft.

Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan. Cook until eggs are set, about 6 minutes.

Top with tomato slices. Cut into 4 wedges; serve hot.

Servings: 6

Salmon and Tomato-Mango Salsa

3 cups diced fully ripened tomatoes
2 cups diced fresh mango
1/4 sliced green onions
1 tbs minced jalapeno pepper, seeds removed (optional)
2 1/2 tsp. grated fresh ginger or one tsp ground ginger
1 tsp salt
1 1/2 tbs. lime juice

4 center cut salmon fillets

Mix all salsa ingredients and let stand for at least 30 minutes. Grill the salmon fillets and serve the salsa on the side.

Note: I made this once with fresh peaches rather than mangoes and it was equally delicious!

Fruity Jell-O Pops

Fruity Jell-O Popsicles


1 pkg. Jell-O
2 cups boiling water
2 cups fruit juice

Dissolve Jell-O in water. Add juice and pour into popsicle molds. Freeze. Makes 16 - 18 average size.

Cheesy Pull Apart Biscuits

Cheesy Pull Apart Biscuits

2 cans of can biscuits

handful of shredded cheddar

half cup melted butter

desired amount of garlic powder or garlic salt


cut each biscuit into four pieces. Mix butter and garlic. Put quartered biscuits into baggie. Pour in garlic butter mixture. Shake well try to coat all. Pour half into loaf pan cover with cheese. Pour in other half and add more cheese. bake at 350 till done in the middle. Slice like homemade bread really tasty with spaghetti or just tear apart.

Southwestern Chicken Dinner

Southwestern Chicken Dinner with Corn Pudding

Serves 4

Ingredients

Cornbread

1 7.5-oz package of corn muffin mix (Martha White is one brand)
1/2 cup milk

Corn Pudding

One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)
1 cup canned corn, rinsed and drained
4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)
1/2 sweet red bell pepper, chopped
1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)
3 green onions diced (light green parts included)
1 cup buttermilk (1% is fine)
1/2 cup red enchilada sauce
2 eggs
1/4 tsp salt

Chicken

4 chicken breasts, split, bone in
Southwestern meat rub or a barbecue rub
1-1/2 cups red enchilada sauce (I use medium hot; you choose your level of taste.)
6 green onions chopped (light green parts included)
1 mild chili sliced into small rings (no seeds; you choose your chili)
2 six-inch zucchinis, chopped into one-inch cubes

Cornbread Instructions

To make the corn bread, pull out your 9X9-inch ovenproof pan. Spray with baking spray or grease and flour it. You can put the cornbread mix directly in the pan (Why wash a bowl?). Add the one-half cup of milk the directions call for, and gently stir the mixture until all crumbs are fully incorporated. Just make sure all of the dry bits are mixed in. (If you found a mix that requires an egg or oil, just follow the directions on the box to make the cornbread.) This all can be done a day ahead or right when you want to make the dish. When the mix is fully stirred in, bake the corn bread at 400 degrees for 15 minutes. Flip out of the pan and let cool to the touch.

Corn Pudding Instructions

To make the corn pudding, you can use the same ovenproof pan. You don't even have to wash it after you take out the cornbread. Just spray it again so it's ready to go. Dice your cheese, chop your red bell pepper, mince your chili and chop your green onions. Mix them all up on your cutting board with the drained corn. When the corn bread is cool enough to cut, use a bread knife and cut it into one-inch cubes. Put those in your ovenproof pan first. Then sprinkle in all of the chopped ingredients.

In a separate small bowl, mix the buttermilk, one-half cup of enchilada sauce and the two eggs and salt with a whisk until it's fully combined. Pour this over the cornbread. Now take a fork and get the cornbread, the chopped veggies and the sauce all mixed up. You want to make sure all of your corn bread gets wet.

Put this in your refrigerator to soak. Some folks think you have to do this for hours. I only give it about 20 minutes before I'm too impatient and I want to make dinner, so I go ahead. If you want, you can even leave it overnight. If you leave it overnight, cover it with plastic wrap.

While this is soaking in the refrigerator, you'll get your chicken ready to go.

Chicken Instructions

Clean and dry the breasts. Spray a 9 X 13-inch ovenproof pan with butter spray or grease it. Spray liberally with the butter spray. Sprinkle the meat with your dry rub. The amount you use is up to you. I put enough on to cover the meat but you can use less if you want less spice.

Drizzle the meat with enchilada sauce and pour the rest into the bottom of the pan around the chicken. Don't drown the chicken in the sauce because you'll wash off the rub and you want your chicken partially exposed so it gets browned in places.

Scatter the green onions and the sliced chilies on the top of the chicken. DO NOT put the zucchini in yet. Save that for later.

Putting It All Together

Put the chicken and the corn pudding in the oven at 350 degrees for one hour. At the 40-minute point, open the oven and scatter the zucchini around the chicken so it has time to roast along with the chicken and it will soak up some of the juices. Close the oven and let the one-hour time finish up.

At the one-hour point, take out the corn pudding to "rest" on the counter for 10 minutes. You can leave the chicken in the oven.

When ready to serve, put the chicken next to a heaping spoonful of corn pudding and a scattering of the veggies in the bottom of the pan around the whole thing. Once you have all the dishes plated, you can drizzle any "gravy" that has accumulated in the bottom of the pan on top of and around the meal. I guarantee the whole meal with have a Southwestern look, smell and surely a zippy taste. The chips and salsa on the side are optional.

French Country Chicken Dinner

Every once in awhile I like to try something completely different for dinner. The following recipe is more work then most of the recipes I put on here, but it is well worth the effort.


French Country Chicken Dinner

Serves 4

For the chicken
4 boneless, skinless chicken breast halves
1/2 cup white flour
Salt and pepper
1 Tbl butter
1 Tbl olive oil

For the vegetables and sauce
1 Tbl butter
1 Tbl olive oil
1 Tbl fresh thyme leaves removed from the stems
4 regular sized carrots cut on the diagonal into 1" slices
2 cups frozen tiny onions (right from the freezer bag)
1 cup white wine (dry is preferable)
1/2 cup chicken broth
One pound small potatoes cut into halves or quarters; depending on how large the potatoes are
3/4 cup of creme fraiche *
1 cup frozen baby peas (the ones without the butter sauce)
1 cup grated Gruyere cheese (large grate is fine)

Preheat oven to 350 degrees F.

To coat chicken I put the flour in a zip lock bag. Add a few shakes of salt and pepper and then put in each piece of chicken, one at a time, shake it around until it's coated and remove it and set it aside. When you have all of your chicken coated, get out a large sauté pan and add the butter and olive oil. Heat so the butter melts and add the chicken, smooth breast side down. Sauté on medium high until the first side of the chicken is a nice, crisp, golden brown. This should take about 5 minutes. Then turn the chicken over and slightly brown the underside. You are not trying to cook the chicken all the way through. You are just browning it. When this is done place the chicken breasts in an oven proof 9 X 13 pan and put it in your 350-degree oven. The chicken will finish now by baking for 30 minutes. This process gives the chicken a nice crunch on the outside and your chicken will remain moist on the inside.

For the veggies and sauce

In a medium sized soup pot put in the butter and olive oil. Heat on medium til the butter melts. Now add the thyme, carrots, and onions. Sauté and stir just until the mixture starts to loosen. Now add the wine and chicken broth and potatoes. Turn to medium high to get this mixture bubbling and then turn to medium and let it simmer. Cover the pot to keep the moisture inside. Open periodically to stir but otherwise let this mixture cook the potatoes and veggies. It will also begin to reduce so you have a rich sauce. If you get too close to running out of liquid you can add more wine and broth, but this should not be necessary unless your burner is running too hot. You'll know when this mixture is done by poking the potatoes and carrots. If they are soft, it's ready.

While this mixture is cooking, boil your peas in a separate pan in water. Follow package directions. When they are finished just hold them aside until the meal is ready.

Add the creme fraiche to the veggies and stir. Turn off. You now have a savory, rich sauce coating your vegetables.

Pull the chicken out of the oven. Check one of the pieces of chicken to make sure you have no pink in the middle and then you are ready to serve. Put veggies and sauce on the plate. Add the chicken on top. Drain the peas and sprinkle on top of the chicken, and let them roll off. Cooking the peas separately leaves them a nice, vibrant green; instead of being coated in sauce. Sprinkle on the Gruyére and serve.

* If you can not find Creme Fraiche, you can make your own. Add a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream. For this recipe, I would add about a teaspoon of buttermilk or sour cream to a 3/4 cup minus 1 teaspoon heavy cream. I prefer to use the buttermilk, as creme fraiche is not as sour as sour cream.