Meatball Stew
This is adapted from a recipe in the May 2013 issue of Food Network Magazine. I had to make so many substitutions I thought it should be its own recipe. It was delicious.
Copy Cat Cracker Jack Food Network Version
This is from the May 2013 issue of Food Network Magazine. Just made it with mixed results… I don’t know if it was using Splenda or me learning to use induction but it cooked up WAAAAY quicker than they said, and didn’t coat all the pieces. But the flavor is spot on. I am posting their recipe with the substitution of Splenda for sugar just to see if the carbs are even reasonable for a diabetic. But if you don’t have that concern I’d fall back on real sugar.
Mexican Chicken in Packet (Great for Camping)
Spicy chicken breast and beans in a packet, very simple and very tasty. From Reynoldskitchens.com with a few tweeks
Salmon Grilled With Dill Sauce
I combined three recipes to come up with dinner tonight. I think it was good, but more telling is that my extremely picky husband actually ate it! The portions are approxmate, but just remember one part mayo to two parts sour cream and horseradish and lime to taste. You’ll love it!
Cabo “waborita” (From Cabo Wabo Cantina)
Recipe as displayed on the wall at Cabo Wabo Cantina, Sammy Hagar’s restaurant/bar in Cabo San Lucas, Mexico. VERY potent! Can be served straight up as a martini, on the rocks, or blended as a frozen margarita. FYI: Damiana Liqueur is a light herbal-based liqueur from Mexico. It’s made with the damiana herb that grows in Baha California, Mexico. The bottle is uniquely shaped and is modeled after an Incan Goddess.
