Mexican Ceviche

Ingredients

• 1 lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet ( or use a mixture of fish and shrimp)
• 5 -6 limes ( Enough Juice to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper, sweet, chopped
• 4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 2 jalapeno peppers, chopped ( or more to suit your taste)
• 2 tablespoons white vinegar
• 1 medium onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 dash Tabasco sauce
• lettuce leaf ( to line serving bowls)
• avocado (optional)
• black olives, sliced ( for garnish) (optional)

Directions

1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).

5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7. If you wish garnish with sliced avocado and sliced black olives.

Filipino Adobo (Pork or Chicken) With Slow Cooker Variation

Ingredients

• 3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken ( cut into serving pieces)
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• 2 -3 bay leaves, crumbled
• 2 teaspoons peppercorns ( whole)
• 4 garlic cloves, crushed
• 1 medium onion, chopped
• 3/4 teaspoon ground pepper
• 2 teaspoons salt ( optional, I do not put it in, it is what the original cook uses)

Directions

1. Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
2. Stove top instructions.
3. Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
4. Allow everything sit at room temperature for at least 15 minutes.
5. Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
6. Remove lid and cook 10 minutes more.
7. Serve with rice.
8. Slow Cooker instructions.
9. Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
10. Allow meat to sit at room temperature for at least 15 minutes.
11. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
12. Serve with rice.
13. (Freezer instructions courtesy of Erindipity).
14. To freeze: Combine all ingredients in a ziptop bag. Freeze.
15. To serve: Thaw overnight in the refrigerator. Allow to sit at room temperature for 15 minutes; cook as directed.

Grilled Whiskey Chicken Foil Packets

Ingredients

• 1/3 cup bourbon whiskey
• 1 tablespoon grated fresh ginger
• 1/4 cup agave sweetener
• 2 tablespoons  Lite Soy Sauce
• 2 teaspoons chili sauce
• 2 teaspoons finely chopped garlic
• 1 teaspoon cornstarch
•   No-Stick Cooking Spray
• 1 pkg (16 oz each) frozen or steamed Rice
• 4 boneless skinless chicken thighs
• 1/4 teaspoon salt
• Sliced green onion, optional 

Directions

1. Preheat gas grill for medium-high heat. Whisk together whiskey, ginger, agave, soy sauce, chili sauce, garlic and cornstarch in small bowl; set aside.
2. Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide rice evenly and place on each piece of foil. Top each with chicken thigh and sprinkle with salt. Carefully fold edges of foil upward; pour about 1/3 cup sauce mixture into each packet over chicken. Double fold top and ends of each piece of foil, leaving space for steam to gather.
3. Place packets on grate; cover grill. Grill 15 to 20 minutes or until chicken is no longer pink (180°F) and rice is tender. Carefully open packets; sprinkle with green onion, if desired.

Maryland Crab Cakes

Ingredients

• 2 slices white bread, crust removed
• 1/4 cup milk
• 1 lb crabmeat, flaked
• 3 green onions, chopped
• 1/4 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juice of
• salt
• peanut oil

Directions

1. Place bread in bowl and cover with milk. Let stand 5 minutes.
2. Squeeze out excess milk from bread and place in clean bowl. Add remaining ingredients to the bread mixture and mix well. Cover and refrigerate 2 hours.
3. Shape mixture into thick pancakes. Cook in hot oil over medium heat , about 4 or 5 minutes or until nicely browned.
4. Serve with fresh lemon.
5. I place them on a paper towel for 1 minute to take away any extra oil.

Apple Cheese Danish

Ingredients

• 3 ounces cream cheese, softened
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 (12 ounce) packages refrigerated biscuits
• 1 medium apple
• 1/4 cup pecans, chopped
• 1 cup caramel topping

Directions

1. Preheat oven to 375°.
2. Combine cream cheese, sugar and vanilla until smooth. Set aside.
3. Separate biscuits and flatten each on baking stone.
4. Peel, core and slice apple. Chop apple into smaller pieces.
5. Spread cream cheese mixture evenly over biscuits.
6. Top with chopped apples; sprinkle with chopped pecans.
7. Drizzle topping over pecans. Bake 15 minutes or until biscuits are browned.

Eggplant (Aubergine) Parmesan Pizza

Ingredients

• 1 lb eggplant, peeled and sliced
• 1 egg white, lightly beaten
• 1/2 cup seasoned dry bread crumb
• 1 Boboli pizza crust
• 1 cup pasta sauce
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Directions

1. Preheat oven to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
2. Dip eggplant slices into eggwhite, then breadcrumbs.
3. Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
4. Increase oven to 400º.
5. Top pizza crust with pasta sauce, eggplant, and cheeses. Bake 10-15 minutes.

Easy Garlic Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar substitute
• 1 tablespoon olive oil
• additional herbs and spices, as desired

Directions

1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.