Saspanda's blog: "My Recipes"

Spiced Blueberry Breakfast Cake INGREDIENTS: 1-1/2 cups flour 1/2 cup yellow cornmeal 1/2 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon cinnamon 1/2 teaspoon salt 1/8 teaspoon allspice 1 cup buttermilk 1 large egg 6 tablespoons butter, melted 2 packages (6 ounces each) fresh blueberries ( you can use the berries of your choice such as raspberries or even strawberrys) 1. Preheat the oven to 400°F. In a medium bowl, whisk together the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, cinnamon, salt and allspice. In another bowl, whisk together the buttermilk, egg and 4 tablespoons of the melted butter. 2. Pour the remaining 2 tablespoons butter into a 9-inch cake pan, tilting the pan to evenly coat the bottom. Sprinkle the remaining 1/4 cup sugar over the butter and top with the blueberries in a single layer. 3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Mix until just combined. Spoon the batter over the blueberries, smoothing the top. 4. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before inverting the cake onto a serving platter. Serve warm, cut into wedges. This lightly spiced cake (cinnamon and allspice) is great for breakfast or coffee. Or you could even serve it as dessert--warm out of the oven, with a nice scoop of vanilla ice cream. Cooks Note: If your berries are not sweet, you can add another tablespoon of sugar to the pan before adding the blueberries Total time: 40 minutes. Hands-on time: 15 minutes

All though I grill all year round, I grill the most in the spring and summer and fall. I recommend this method for Turkey. Its a yummy Good, juicy and flavorful. I have several grills that I use depending on what I am cooking. My Domed grill I use for Indirect Method of of cooking, which is like cooking in my indoor oven but with all the yummy flavor of the outdoors. Indirect Method The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there's no need to turn the food. Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets. To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time. To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.

Paradise Grilled Pepper on pineapple? Yes! It adds an exciting burst of flavor to the juicy fruit. The quality/freshness of the pineapple is all-important. For the glaze: 3/4 cup fresh orange juice 1 tablespoon honey 1 tablespoon fresh lime juice 2 teaspoons cornstarch 4 slices fresh pineapple, about 1/2 inch thick each 1 teaspoon cracked dried green peppercorns or cracked black peppercorns ( use a pepper grinder and grind my fresh peppercorns) 4 scoops vanilla ice cream To make the glaze: In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve. Season both sides of the pineapple slices with the peppercorns. Grill over Indirect Medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top. Makes 4 servings.

Tortilla Soup Ingredients: 2 cloves garlic 1 med onion chopped 1tbs olive oil 1 lg can chicken broth 4 breasts of chicken cooked and cut in bit size pieces 1 bunch cilantro 2 sm or 1 large can of corn drained 2 cans recipe cut tomatoes 1/8th cup chili powder or 1 pk taco season mix 2 cups reduced fat jack or cheddar cheese Directions: sauté garlic and onions in large stock or soup pot until soft. Add broth, tomatoes, corn, chili powder, and chicken. Simmer for at least an hour. Add cilantro and continue to simmer 15 mins. Serve garnished with cilantro and cheese. (Avocado and or low fat sour cream if you are feeling very decadent!!!

this is a great meal for 2, if you make it for more then 2 just adjust the recipe. Lemon Dill Chicken 2 tablespoons of olive oil 2 tablespoons of lemon juice 2 cloves garlic, pressed 1/2 teaspoon dill weed 1/2 teaspoon of salt 2 boneless skinless chicken breasts, halved Mix oil, lemon juice, garlic, dill weed and salt in a small bowl. Place chicken on rack in broiler pan. Brush chicken with lemon mixture. Set oven temperature at broil or 450 F. Position broiler pan about 4 inches from heat; broil 6 to 8 minutes. Turn chicken; broil about 6-8 minutes longer or until chicken is golden brown and fork-tender.

Greek Seafood Salad Prep time: 20 minutes Marinating time: 20 to 30 minutes Grilling time: 3 to 5 minutes Dressing 1/4 cup plus 2 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar 1/2 teaspoon minced garlic 1/2 teaspoon kosher salt 1/2 teaspoon dried oregano 1/4 teaspoon crushed red chili flakes 5 medium vine-ripened red tomatoes 1/2 cup pitted green olives, each one halved or quartered 1/2 cup thinly sliced celery 1/4 cup finely diced red onion 1 pound small shrimp (36-45 count), peeled and deveined 1 pound small bay scallops 2 tablespoons roughly chopped fresh Italian parsley 1. In a small bowl whisk the dressing ingredients. 2. Slice the tomatoes crosswise about 1/2 inch thick and arrange the slices on a serving platter. In a small bowl mix the green olives, celery, and red onion. 3. In a large bowl combine the shrimp and scallops. Add 1/4 cup of the dressing and mix well to coat the seafood. Cover and refrigerate for 20 to 30 minutes to marinate the seafood. Meanwhile prepare the grill. 4. If you are using a charcoal grill, arrange 1 chimney starter of lit charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F. 5. Drain the seafood in a sieve. Spread the seafood in a single layer on a perforated grilling basket and cook over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the shrimp and scallops are slightly firm on the surface and completely opaque in the center, 3 to 5 minutes, turning the seafood once or twice for even cooking. With insulated mitts remove the pan from the grill and rest it on a baking sheet. Transfer the seafood to a large bowl to stop the cooking. 6. Spoon the seafood over the tomatoes. Scatter the olives, celery, and onion over the seafood. Spoon some of dressing over the entire salad (you may not need all of it). Sprinkle the parsley over the top. Serve at room temperature. Makes 6 servings

This is always a big hit when I go to family gatherings. Mediterranean Green Beans 4 cups fresh green beans, cut into 1 in pieces 1 T extra virgin olive oil 1 1/2 t crushed garlic 1 cup chopped seeded plum tomatoes ( about 4 medium) 3/4 t dried oregano 1/4 t salt 1/8 t ground pepper Fill a 3 QT pot half full with water and bring to a boil over high heat. Add the green beans and boil for about 4 minutes or just until the beans are crisp tender. Drain the beans well and set aside. Add the olive oil to the pot used to cook the green beans and place the pot over medium heat. Add the garlic and cook for a few seconds, until the garlic begins to turn color and smells fragrant. Add the tomatoes and the oregano, salt and pepper. Cover and cook for 1 minute. Add the green beans to the mixture and toss to mix well. Serve hot.

I love this recipe, it is so yummy Portabella Mushrooms Stuffed with Cajun Pork A charming appetizer with kick. This recipe can be doubled to feed a bigger crowd. For the stuffing: 1 small onion, finely chopped 1 tablespoon olive oil 1/4 cup bread crumbs 1/2 cup chicken broth 1/2 teaspoon dried marjoram 1/4 teaspoon cayenne 1/4 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/2 teaspoon cider vinegar 8 ounces ground pork For the stuffing: 12 portobella mushroom caps (about 2" diameter each), stemmed 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Olive oil for brushing mushrooms To make the stuffing: In a medium sauté pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until the onions are tender. Remove from stove and chill completely. In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use. To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil. Divide the pork mixture into 12 equal portions and press one portion into each mushroom. Place mushrooms stuffing side up directly over low heat and grill for 15-17 minutes. Serve with fresh tomato sauce or corn relish. Makes 6 servings

Mexican Jumping Beans 1 small green pepper or mild New Mexico chili, diced (or any mild chili will do) 1 small onion, diced 1 teaspoon minced garlic, or 2-3 fresh cloves 1 teaspoon olive oil 1-2 cans of red kidney beans, drained 1 cup water 2 T. chili powder or taco seasoning (may adjust to taste) mexican blend cheese for topping Sautee the onion, pepper and garlic in a small sauce pan. Add the kidney beans, water and seasoning and simmer on low-medium until it has cooked down and the sauce is thick (about 10 minutes). Serve topped with a sprinkle of Mexican blend shredded cheese.

Chicken Cordon Bleu Ingredients: 4 boneless skinless chicken breasts 8 slices of boiled ham; thin 4 oz Bleu Cheese (or Swiss if you prefer) 1 Tablespoon melted butter 1 Large egg; beaten 3/4 cup Parmesan cheese Pound chicken breasts to about 1/3" thick. ( I like to put it in a zip lock bag, keeps the spatter down) Place ham on breast then 1/2 oz of bleu or swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. Bake at 350ºF for 30 to 35 minutes or until browned and tender. Serves 4