Fresh, simple, affordable and Off the Hook recipes!

Franco/American recipes.

The variety of recipes are from my Artisan back ground cooking to my fresh catch of the day!

Using the freshest ingredients available to create healthy, simple and delicious recipes at affordable prices that are off the hook!

Thursday, December 29, 2011

My Famous smoked fish spread

Perfect appetizer for New Years Eve party!
It's quick and I get to use smoke fish i caught myself and smoked it in my smoker!! But you can use any smoked fish from the market!!

Saturday, December 17, 2011

Lemony chicken noodle soup

From that 5lbs chicken you roasted yourself and only paid $4.59 for and already made chicken salad with it, you should be left with 2 cups of shredded chicken and that is the perfect amount to make chicken noodle soup with, add a little lemon to your chicken noodle soup you will be surprise the difference it makes to your soup!Perfect for a cold winter day to warm you up and super healthy for you too and cost about 35 cents a cup you can beat that and much better then can soup too! And it freezes well ;) Enjoy!

Monday, December 12, 2011

Easy chicken salad

When you start with a 5 lb chicken you roast yourself that cost only $4.59 you can create many different dishes and save. For example this recipe will provide my husband and me four days worth of sandwiches for our lunches. Much better for you then pre package lunch meat and a lot less then deli lunch meat and the best part you are still left with 2 cups of shredded chicken to use for another dish.

3 cups cooked shredded chicken chopped small
½ cup light mayonnaise
¼ cup Dijon mustard
Zest of ½ lemons
2 celery stalks chopped fine
2 green onions chopped small
2 tablespoon fresh chopped parsley
2 tablespoon fresh chopped cilantro (optional)
Salt & pepper to taste
In a medium bowl mix all together and refrigerate until use.

Roast your own chicken save money and make several dishes with it!

1 (5) lb chicken
1 carrot chopped in 4 pieces
1 celery stalk chopped in 4 pieces
1/4 of an onion
1 tablespoon extra virgin olive oil
Fresh rosemary
2 tablespoon of Montreal chicken seasoning

Preheat oven at 350 degrees.

Wash chicken and pat dry. Stuff chicken with carrots, celery, onion and a piece of the rosemary.
Brush olive oil all over the chicken and sprinkle with Montreal seasoning and with 1 tablespoon of chopped fine rosemary.
Place chicken in a roasting pan sprayed with cooking spray and add 1 cup of water to the pan.
Bake for 1 1/2 hour.

Saturday, December 10, 2011

Healthy Holiday Cranberry & Turkey sausage stuffing

1 Stick of butter
1 medium onion chopped small
3 celery stalks chopped small
½ cup fresh parsley chopped
4 to 5 fully cooked turkey breakfast sausage patties(chopped small)
1 cup dried cranberries roughly chopped
Cracked black pepper
1 15oz bag Arnold Premium stuffing seasoned
3 cups Swanson chicken broth 99% fat free
Preheat oven at 350 degrees.
On stove top in a deep pot on medium high heat add butter, onion, celery, parsley, sausage and cooked for 4 to 5 minutes.
Add cranberries, stuffing and broth and mix well until all of the stuffing is wet. In grease casserole baked covered with foil for 30 minutes and uncover and bake additional 10 minutes until all golden on top

Sunday, December 4, 2011

Eggnog Infused Apple Fritters

Your guests will love these during a cold holiday morning served with a hot latte or your favorite cofee.

½ cup eggnog
¼ cup sour cream
1/2 cup all purpose flour
½ tsp baking powder
¼ tsp salt
¼ tsp cinnamon
3 apples cored, peeled, and sliced ¼ inch thick
½ cup powder sugar
½ cup caramel topping
2 cups canola oil
Heat oil in a deep frying pan or fryer daddy to 375 degrees.
In a mixing bowl add first six ingredients and mix well. Coat apple slices on both sides with the eggnog mixture add in batches 5 at a time not to over crowd the frying pan to hot oil and fry until it starts to golden about 5 minutes turn and fry an additional 4 minutes. Removed and place on a plate lined with paper towels to drain excess oil. Repeat until all done.
Serve 2 to 3 fritters per person. Sprinkle generously with powder sugar and drizzle with caramel topping.