CRISPY ASPARAGUS DIPPERS Everyone is going to LOVE these

CRISPY ASPARAGUS DIPPERS

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1 bunch asparagus, trimmed

2eggs

1 TBS milk

salt & pepper

1 tsp lemon zest

1/2 cup seasoned bread crumbs

1/2 cup Parmesan cheese, finely shredded

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preheat oven 400*

in a medium size bowl mix eggs & milk, season with salt & pepper.

In another bowl, mix together Parmesan, lemon zest & bread crumbs.

Dip asparagus into egg, then roll in bread crumb mixture.

Patting them on. Place on greased cookie sheet in a single layer.

Bake 20-25 minutes until golden brown & crispy.

Dip in best quality balsamic vinegar.

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CHOCOLATE CHIP BANANA BREAD

CHOCOLATE CHIP BANANA BREAD

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3 1/2 cups flour

2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp.salt

4 eggs

2 cups sugar

1 cup vegetable oil

3 cups bananas, very ripe and mashed

1 cup apple, peeled and finely diced

1/4 cup sour cream

2 tsp. vanilla

1 cup semi sweet chocolate chips

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Preheat oven 350*

Mix together oil, eggs, sugar,

bananas, sour cream and vanilla.

Add flour, baking soda,cinnamon and salt.

Mix until just combined. Stir in chocolate chips.
 Put into 2 well greased loaf pans.

Bake 1 hour and 15 minutes.

Or until when poked with a toothpick it

 comes out clean and is golden brown.

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LA BREA TAR PIT WINGS sticky & delicious

LA BREA TAR PIT WINGS

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4 lbs. chicken wings, split at the joint

1 cup soy sauce

1/2 cup red wine

1/2 cup sugar

1/4 cup honey

1/2 tsp. ground ginger

1 green onion, sliced very thinly

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Preheat oven 350*

Arrange wings in a single layer on a cookie sheet.

Combine remaining ingredients in a small sauce pan.

Cook over low heat until sugar dissolves.

Pour over wings. Bake 30 minutes then turn wings over

and bake 45 minutes longer. Until sauce is thick and sticky.

Sprinkle with green onions and serve.

YUM...

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SPINACH & CHICKEN ENCHILADAS super old school

SPINACH & CHICKEN ENCHILADAS

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1 pkg, frozen chopped spinach

2 cans cream of chicken soup

2 cans of Ortega chilies

2 cups sour cream

2 1/2 cups jack cheese, shredded and divided

1/2 cup onion, minced

2 cups chicken, cooked and chopped into small pieces

12 corn tortillas

3/4 cup vegetable oil

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Preheat oven 350*

Thaw spinach and drain well.

 In a medium bowlcombine spinach, soup,

green onions, Ortega chilies and sour cream.

Blend until smooth and creamy.

Lightly fry tortillas in vegetable oil. About 10 seconds per side.

Drain on paper towels.

In another bowl combine chicken, onions and 2 cups

 of jack cheese reserving 1/2 cup of jack for topping.

In the bottom of a 9x13' baking pan place 1 cup

of creamy spinach mixture. Fill tortillas with chicken mixture

and roll placing seam side down in baking dish.

Top with remaining spinach cream and 1/2 cup of reserved jack cheese

Bake 30-40 minutes.

 Can be made in advance and baked when ready. 

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TOMATO BASIL SOUP just needs a grilled cheese!

TOMATO BASIL SOUP

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1/3 cup olive oil

5 carrots, peeled and chopped

1 onion,chopped

1 TBS. dried basil

3 28oz cans tomatoes, whole

3 cups chicken stock

2 cups cream

salt & pepper to taste

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In a medium stock pot add olive oil, onions,

 carrots and dried basil. Cook until soft 10-12 minutes.

Add tomatoes crushing them with your hands along with any juice.

Add chicken stock and bring to a boil. Reduce heat to low and

cook for 30-35 minutes. Puree soup in small batches.

Return to pot and add cream and salt and pepper.

Heat over medium until soup has warmed through.

Top with a few slivers of basil leaves (optional)

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KEN'S FAMOUS TACOS oh so GOOD!!!

KEN'S FAMOUS TACOS

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2 lbs. ground beef

1 onion, finley chopped

2 pkg. taco seasoning

1 packet hot taco seasoning

2 TBS. worscherchire

1 TBS. oregano

1 TBS. cumin

3 cups water

30 corn tortillas

1/4 cup oil

4 cups cheddar cheese, shredded

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In a large frying pan add ground beef, onions, taco seasonings

worscherchire, oregano, cumin and water.

 Cook until all the water has evaporated and meat sizzles.

Breaking up any chunks. Drain any grease.

Heat tortillas 10 at a time in microwave.

Brush a tortilla lightly with oil, placing oiled side down on stack of tortillas.

Place 2oz of beef and 2 oz of cheese in tortilla and fold in half.

Place on a hot griddle and cook 3-4 minutes per side.

Repeat with remaining ingredients.

Stacking grilled tacos into a 9x13" pan.

Serve immediately

Can be made in advance and  reheated in a 300* oven

until heated through.

Serve with your favorite toppings.

Lettuce-tomatoes-avocado-sour cream-salsa- onions-cilantro

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PAMELA'S FOIL WRAPPED FISH FILLET

PAMELA'S FOIL WRAPPED FISH FILLET

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1 SERVING

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1 fresh fish fillet

 red snapper-sea bass-halibut-salmon

Salt and pepper

1/4 tsp. Greek seasoning

5 cherry tomatoes

2-3 basil leaves, torn

1 TBS. butter

1-2 TBS. dry white wine

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Pre-heat 350*

Cut a piece of foil large enough to loosely wrap fish.

Season fish lightly with salt, pepper and Greek seasonings.

Place fish in center of the foil.

 Lay basil leaves over fish and scatter the cherry tomatoes.

Fold foil into the shape of a boat.

Add wine and cut butter into small pieces

and sprinkle over top. Wrap fish lightly but completely.

Bake 15 to 20 minutes depending on the size of your fish.

Open foil packets at the table for full effect.

Can be made a few hours in advance. Just pop it into

 the oven when you serve the soup or salad.

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