Cooking Single in the City

- 6 Potatoes (peeled and sliced) - 2 Onions (chopped) - 6 Cloves of Garlic - Chicken Stock (to cover potato's in pot) - 1/2 stick of Butter - 1/2 cup of Milk - 1 package of Bacon (cooked & crumbled) - 1 8 oz package of Cheddar Cheese (shredded) - Salt & Black Pepper to taste - Cilantro for garnish - Tabasco Sauce Place potatoes and garlic in a large pot with chicken stock & boil for 15-20 minutes, until tender. Add the 1/2 cup of milk to the potatoes 5 minutes before end of cooking time. In a separate large skillet over medium heat, saute onions in the butter for about 8-10 minutes. Remove potato's and garlic from pot and place into food processor. Add 2 cups of broth to the potatoes & pulse until potatoes are broken down (you want them somewhat chunky). Add onions & butter to potatoes and pulse. Finally add your cheese & bacon to the processor and pulse. Serve in a large bowl and garnish w/ Cilantro ! If you like some HEAT...add a couple of dashes of Ta

- 2 tablespoons Dried Rosemary - 2 teaspoons Dried Thyme - 1/2 teaspoon Fennel Seed - 1 teaspoon Black Pepper - 6 cloves of Garlic (minced) - 1 teaspoon Celery Seed - 1 1/2 teaspoon Crushed Red Pepper Flakes - 2 quarts Chicken Broth Low Sodium - 8 oz Clam Juice - 6 oz Tomato Paste - 1 stick of butter - 1 cup White Wine - 1 1/2-2 pounds Raw Shrimp peeled & deveined w/tails - French Bread or Sourdough Bread for Dipping Partially break up the rosemary, thyme and fennel seed with mortar and pestle or whatever you have handy. Place all ingredients, except wine and shrimp in a large pot. Simmer for about 30 minutes, then add white wine. Continue to simmer for a total cooking time of no more then 2 hours. I would suggest cooking for at least 1 1/2 hours. Just before serving, add raw shrimp. Simmer stirring until shrimp is done, about 2-3 minutes. Cut bread into one inch slices & place into large basket or bowl for dipping. Each bowl should contain a serving of shrimp and a lot of brot

"Carnita Taquitos" - 4 lb Pork Shoulder - 4 cups Chicken Broth Low Sodium (hot) - 2 tablespoons Cumin - 2 tablespoons Garlic Powder - 2 tablespoons Onion Powder - 1 tablespoon Chile Powder - 2 teaspoons Ground Coriander - 1 teaspoon Ground Black Pepper - 1 Lime (extract juice) - 1/4 teaspoon Salt - 1/2 bunch Cilantro - Corn Tortillas Add hot chicken broth to Crock Pot. Add spices and lime juice to crock pot and and mix well into chicken broth. Add pork shoulder to crock pot. Add cilantro to pork 1 hour prior to being completed, for extra flavor. Cover and cook on high for 6-6 1/2 hours. Remove the meat carefully from crock pot and lay out on a cookie sheet. Separate the fat (discard) from the meat and shred pork w/ a fork. Spread out on cookie sheet and pour some of the juices from crock pot over the meat. Bake in the oven at 450 degrees for about 20-25 minutes until meat is brown and crispy. Heat Tortillas (no more then 6-8 at a time) in a damp paper towel and microwave for

So, a night at Kel's proved to be more than magnificent! I'd say one of the many perks to still being single (even at 40), is that you can just "up and at it" to your girlfriend's place for din-din with "the girls!" It's true, our Kels is no longer single. Well, she's single as in not-yet-married, but still, no longer S-I-N-G-L-E, as in...awkward first moments on your first few dates, always saying the wrong thing when he says the right, and lonely late nights talking to no-one but your dog before going to bed. Not that I'm bitter or anything...it's just nice to be able to visit with your girls every now and then. So as far as I'm concerned, even though Kelly's got a man, she's still one of the girls! :-) This night proved to be NO different. The girl threw down. She invited us over for laughs and catching up...but this is nothing new. In the summer, she has over her place for some pool-time and nite-time jacuzzi-relaxation. S

Let me start by saying, "By far the BEST Artichoke Dip out there" ! Yes...I must be a little insane to pass this Recipe on, but I want others to experience the Joy, Love & Deliciousness of this dip. I have had numerous opportunities to share this w/ my friends & family and it never disappoints. I guarantee you haven't tasted better... Spinach Artichoke Dip: - 2 boxes frozen chopped spinach - 3/4 stick of butter - 1/2 white onion (chopped) - 8-10 cloves of garlic (minced) - 2 8 oz cream cheese (cut into cubes) - 1 16 oz sour cream - 1 cup shredded Romano cheese - 1 cup shredded Parmesan cheese - 2 cans Artichoke Hearts (Artichoke Bottoms & Quarters work well chopped) - 8 oz grated Monterrey jack cheese - Tabasco Sauce for taste 8-10 drops Cook frozen spinach according to package directions, drain well (this is key). In separate nonstick pan, melt 3/4 stick butter. Saute garlic & onions in butter until clear. Add ingredients in the following order (mixing w

Can you say a little piece of "Heaven" ? This is truly one of those recipes that will stick with you forever, it's so delicious, it literary melts in your mouth, you can't help but let out a "Big Happy Sigh" when you taste your first bite ! This has been a "Top Secret" recipe of mine that I created from a favorite dish of a local Restaurant my family & I used to dine at. The restaurant is long gone, but the memory of this dish lives on...enjoy ! Steak : - Rib Eye Steak - 2 slices of Bacon - Sea Salt for seasoning - Ground Black Pepper for seasoning - 2 toothpicks soaked in water 20 minutes to prevent burning on grill Escoffier (Escoffia) Sauce : - 1 pkg Crumbled Blue Cheese - 1/4 cup/stick of Butter - 6-8 Garlic Cloves Peeled & Minced - 1 teaspoon Orange Extract Season both sides of the steak w/ salt & pepper wrap bacon around the steak and hold in place with toothpicks; cover and place in refrigerator for at least 30 Min's. Preheat

I love to cook and I especially love any food that has some kind of "Heat". I discovered something wonderful called "Jerk" Seasoning many many years ago and have been a big fan since. The spices & herbs bring out some wonderful flavors in any meat you choose to barbecue ie steak and chicken are my favorites. It's something everyone should discover for themselves; thou it's not for the faint of heart...your taste buds will explode in a good way ! Here is one of my favorite recipes to cook for myself that is quick & delicious... "Jerk Chicken Kabobs" & "Cilantro Rice" Jerk Chicken : - 2 chicken breasts (boneless; cut into 1 1/2 inch cubes) - 2 Bell peppers; Red, Yellow or Green (cut into 1 inch pieces) - 1 Red Onion (cut into 1 inch pieces) - Button Mushrooms - 2 tablespoons Jamaican Jerk Seasoning - 2 cups of Lite Italian Dressing Marinade chicken in 2 tablespoons of Jerk Seasoning & 1 cup of Italian Dressing for about 30 M