Greek Lemon Soup

Greek cuisine has a special place in both my husband and my heart not only because we've loved it for years but also because we got engaged in Greece.  Over time, we've come to love everything from gyros to chicken souvlaki to the delicious Greek lemon soup.  A former coworker gave me this recipe of which I've made with several different adjustments and have been happy every time.  Some substitutions that I've made is using 3/4 cups of orzo pasta instead of the rice or using brown rice instead of white rice.  I've also used egg substitute such as Egg Beaters instead of regular eggs.  Either way, it's always very appetizing.

Ingredients:

• 3 c. chicken broth (optional, Lesser Sodium chicken broth)
• 3 c. water
• 1/2 c. of rice (optional, brown rice or 3/4 c. of orzo pasta)
• 2 eggs
• 1/2 c. lemon juice (approximately 3 lemons)
• Optional - Tyson Premium Chunk Chicken Meat (12.5 oz can), drained

Directions:

1. Bring chicken broth and water to a boil.  Add rice and boil for 14 minutes.
2. If adding chicken, add now to ensure it gets heated through.
3. Meanwhile beat eggs well.  Add 1/2 c of the boiling broth to lemon juice.  Now the hard part: add the lemon-broth mixture to the eggs very slowly, and beating constantly.  It must not curdle!
4. Add the lemon-egg mixute to the chicken rice broth.  Marvelous hot or cold.

Turkey Meatloaf

This recipe can also be made with lean ground beef, but I prefer turkey since there is less fat and cholesterol.  You can serve the meatloaf with sides of your choice or make into a warm or cold sandwich.  YUM!

Ingredients:

• 1  tablespoon  olive oil
• 1  large onion, chopped (1 1/4 cups)
• 1 green bell pepper, chopped (3/4 cup)
• 2  garlic cloves, minced
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  pepper, divided
• 1 1/2  tablespoons  Worcestershire sauce
• 1/3  cup  fat-free, less-sodium chicken broth
• 3  tablespoons  ketchup, divided
• 1 3/4  pounds  ground turkey, 97% lean
• 3/4  cup  dry breadcrumbs
• 1  large egg, lightly beaten
• 1  large egg white, lightly beaten

Directions:

1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and bell pepper, cook stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Filipino Chicken Adobo

Adobo is probably the most popular Filipino dish there is... right up there with Pancit.  Adobo can be made with both chicken and pork.  If you like garlic, soy sauce, and the sour tangy taste of vinegar, you will absolutely LOVE this dish.  Adobo is usually served over steamed white rice.

Ingredients:

• 1/2 c. vinegar (Filipino cane vinegar is the best, but you can also use white vinegar)
• 1-2 bay leaves
• 3-4 lbs of chicken
• 3-6 gloves of garlic
• 1/4 c. soy sauce
• 1/2 c. water
• 1 tsp. peppercorns (crushed or whole)
• salt to taste

Directions:

1. Cut chicken into 3-4 inch pieces.
2. Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce, and water in a large pot.
3. Heat until boiling and stir frequently.  Reduce to medium heat and simmer for 30 minutes.  Stir occasionally.
4. Add salt to taste if necessary.  Adjust flavor by adding more soy sauce or vinegar.
5. Optional: For a sweeter taste, some people have added a pinch of sugar or I've even heard adding a 1/4 c. of Sprite or 7-Up.  I don't always sweeten it, but if I do need to cut the sour tartness, I've used the pinch of sugar even though I've heard the soda is better...keep in mind that too much sweetener will negate the vinegar.
6. Serve over white rice.

Baked Pesto Chicken

This is one of the first dishes I made for dinner parties.  It was super easy and tasty.  I've tried different variations of this dish including marinating the chicken breasts overnight with the same lemon marinade in the Lemon-Herb Chicken or simply marinating the chicken breast with a balsamic vinegarette prior to following the remaining cooking directions.  The marinades do add different flavors to the original recipe, but marinating is definitely not necessary.  Again, it's all in your preference.

Ingredients:

• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
• 1/2 cup BUITONI Refrigerated All Natural Pesto with Basil
• 2 plum tomatoes, sliced (optional)
• 3/4 cup (3 ounces) shredded mozzarella cheese

Directions:

1. Preheat oven to 400° F. Line baking sheet with heavy-duty foil. 
2. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
3. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Baked Ziti

This is great for a large group or to eat on for a few days.  I've found that you can also freeze half of it to eat at a later time if you'd like.  I actually made this dish a little healthier by using ground turkey instead of ground beef, wheat pasta, light sour cream, and all fat-free cheeses and found that it is still hearty and delicious.  The only thing I did not skimp on was the spaghetti sauce since it is such a key ingredient for taste - I used Classico Tomato & Basil.  I'm sure you can make the dish with a sauce containing lower sugars and sodium content and still be great.

Ingredients:

1 pound dry ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Garlic Parmesan Orzo

Many people often mistake this as a rice dish.  Orzo is, in fact, a pasta only with similarities to rice.  This is a great pasta side dish to serve with just about anything - steaks, fish, chicken, etc.

Ingredients:

• 2 cups uncooked orzo pasta
• 3 teaspoons minced garlic
• 1/2 cup butter, cubed
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Cook orzo according to package directions; drain.
2. In a large skillet, saute garlic in butter until tender.
3. Add the orzo, Parmesan cheese milk, parsley salt and pepper. Cook and stir until heated through.

Tom Yum Soup with Shrimp

This soup is a traditional hot and sour soup originating out of Thailand.  After making it, I have found that it is better than some of the tom yum soups I've tasted at Thai restaurants.  Depending on the season and where you shop, it might be difficult to find the kaffir lime leaves.  We were unable to find some when we made it but were told by the woman at the Thai grocery store that it really is more for the fragrance and can do without in the soup.  Our soup tasted delicious without it, so I'm guessing it is just as amazing when you do add it.

Ingredients:

• 2 quarts chicken broth
• 2 stalks fresh lemongrass, sliced on a bias 2-inch pieces
• 4 kaffir lime leaves
• 1-inch piece fresh galangal or ginger, sliced
• 2 red chiles, sliced
• 2 tablespoons fish sauce, such as nam pla
• 1 1/2 teaspoons sugar
• 1 (8 oz) can straw mushrooms, rinsed and halved
• 1 pound large shrimp, peeled with tails on
• 2 limes, juiced
• 2 green onions, sliced
• 1 handful fresh cilantro, chopped

Directions:

1. Bring the stock to a boil over medium heat in a saucepan.  Add the lemongrass, kaffir lime leaves, galangal, and chiles.  Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
2. Uncover and add the fish sauce, sugar, and mushrooms, Simmer for 5 minutes.  Toss in the shrimp and cook for about 8 minutes until they turn pink.  Remove the heat and add the lime juice, green onions, and cilantro.  Taste for salt and spices; you should have an equal balance of spice, salty, and sour.  It's a good idea to tell your guests that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

Roasted Asparagus with Shallots

If you like asparagus, this is a wonderful dish that is an alternative than the typical boiled version.  The shallots offer a sweeter touch than typical onions.

Ingredients:

• 2 bunches of asparagus spears, rinsed and trimmed
• 4 medium shallots, thinly sliced
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar, divided
• salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place asparagus and shallots in a large bowl.  Pour the olive oil and 2 tablespoons of vinegar over them.  Season with salt and pepper, and toss to coat evenly.  Spread the asparagus spears out in a single layer on a baking sheet.
3. Bake for 20 minutes in the preheated oven or until tender and bright green.  Shake the pan about half way through to roll the spears over so they cook evenly.  Remove from the oven and drizzle remaining vinegar over the asparagus.  Toss lightly to coat and served immediately.

Beef and Broccoli

This beef dish is one of the easiest to make.  The red pepper flakes adds a bit of a kick, but nothing too unbearable.  I make my version with all the lower sodium options, but you may use the regular ingredients based on your preference.  In my opinion, the lower sodium ingredients still produce a delicious meal but with lesser unhealthy levels of sodium.

Ingredients:

• 1 pound of boneless beef sirloin steak or beef top round steak
• 1 tablespoon vegetable oil
• 1 (10.75 oz) can Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium)
• 3 tablespoons Regular or Low Sodium soy sauce
• 1 tablespoon vinegar
• 1 teaspoon vinegar
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• 3 cups fresh or frozen broccoli flowerets
• 4 c. hot cooked rice

Directions:

1. Slice beef into very thin strips.
2. Heat oil in skillet.  Add beef and stir-fry until browned and juices evaporate.
3. Add soup, soy vinegar, garlic powder, and pepper.  Heat to boil.  Add broccoli and cook until tender-crisp.  Serve over rice.

Scallops Provencal

This is one of my all time favorite recipes.  I often serve it over Garlic Parmesan Orzo Pasta, but I'm sure it is perfect over plain pasta drizzled with olive oil.


Ingredients:

• 1 pound fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic glove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2

Directions:

1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.
3. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops.
4. Add the wine, cook for 1 minute, and taste for seasoning.
5. Serve hot with a squeeze of lemon juice.

Barbecue Pulled Pork Sandwich

This is a good recipe for the times you don't have much time to invest in the kitchen.  This cuts your cooking time quite a bit with the help of a crockpot.  Slow-cookers can be a working girl's best friend.  And, it never hurts to come home to a house that smells like a delicious home-cooked meal, right?

Ingredients:

• 1 (14 oz) can of low sodium beef broth
• 3 pounds boneless pork ribs
• 1 (18 oz) bottle barbecue sauce (KC Masterpiece typically gets high reviews for standard store-bought brand)

Directions:

1. Pour can of beef broth into slow cooker, and add boneless pork ribs.  Cook on HIGH heat for 4 hours or LOW heat for 8 hours, or until meat shreds easily.  Remove meat, and shred with two forks.  It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C).  Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Lemon-Herb Chicken

This recipe is great dish if you are looking for something light, flavorful, and grilled.  Excellent summer dish!  The recipe can be made with whole fryer chicken cut up, but my laziness usually leads to me buying a pack of large wings - depends on your preference.

Ingredients:

• 1/2 c. lemon juice
• 1/4 c. vegetable oil
• 3 tablespoons chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced
• 1 broiler/fryer chicken (3 to 4 pounds)

Directions:

1. In a large resealable plastic bag, combine the first seven ingredients; mix well.  Remove 1/4 cup for basting and refrigerate.  Add chicken to the bag; seal and turn to coat.  Refrigerate for 8 hours or overnight.
2. Drain and discard marinade from chicken.  Grill, covered, over medium heat for 20 minutes.  Baste with reserve marinade*.  Grill 20-30 minutes longer or until juices run clear, basting several times.
3. Remove from grill and wrap in foil.  Let rest for 5-10 minutes before serving.

*For a more lemon taste, you can choose to hold off on basting during the cooking process.  When you pull the chicken off the grill, you can use the reserve marinade to drizzle a little over each piece before wrapping in foil to rest.

And so it begins...

There are many things that bring a smile to my face - spending time with my husband, snuggling with my awesome Boston terrier, traveling the world, a great glass of wine...and, of course, food.  Although my cuisine addiction has added a bit more padding to my backside over the years, I am sometimes surprised I'm not a 300-lb, 5-foot Filipino considering how much I like to consume, well, everything.  My love of culinary delights has taught me to appreciate the quality of foods, how it's prepared, and how it should be served.  In no way do I consider myself a sous chef, but I have learned a few recipes in my cooking escapades that I enjoyed enough to think they are worth sharing - some so extremely easy that a child can make and others that are a bit more time consuming.

When asked what my favorite type of foods are, I probably couldn't give you a straight answer.  As a Filipino who grew up in Texas and now lives in Florida (a.k.a. "A TexaPino in the Sun") who loves trying to recreate delicious meals from top-rated restaurants, my cooking has influences from all over the world.

I hope you find something in this hodge podge of recipes that you like.  If you try any of these recipes, please feel free to comment with your feedback.  I'd love to hear how it turned out (good or bad), and any modifications you did to make it better!

As a disclaimer, I have to go ahead and remind you all that not everyone's tastebuds are the same.  So what's good to me, may not be good to you.  If that is the case...then you suck!  HA!  Just kidding.

Happy cooking!

Sincerely,
Rice Spice