Barbecued Chicken Burritos

When two of our granddaughters came to visit, I noticed how much they liked Mexican food ... or maybe it is more that they like to fill and eat food wrapped within a tortilla ... not quite sure, but tiny Emma devoured four fajitas in one sitting!

For this Burrito recipe I actually used barbecue sauce, but of course you can use salsa or whatever sauce you enjoy or happen to have on hand. Simple to make and fun to eat, why not enjoy them with the kids one night this week.

Barbecued Chicken Burritos

(Serves 4 large wraps or 8 small wraps.)

• 4 cups cooked chicken, shredded
• 1/2 cup barbecue sauce

• 1/2 cup frozen corn, thawed & drained
• 1 cup canned black beans, rinsed
• 1/4 cup sour cream
• 8 whole leaves of romaine lettuce
• 8 10-inch flour tortillas
• 4 limes, sliced in wedges

Barbecued Chicken Burritos

Place a large nonstick skillet over medium heat. Add the chicken, barbecue sauce, corn, beans and sour cream. Stir to combine.

Cook until all ingredients are warmed through.

Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture. Roll up tortilla.

Slice each burrito in half diagonally and serve warm with lime wedges.

Bloody Mary Shellfish Spoons

I came up with this idea when we had some left over bloody Mary mix after hosting a Sunday brunch. It is a great and simple way to use up bloody Mary mix or zesty tomato juice. Definitely makes for a unique and creative appetizer or hors d'oeuvre.

Bloody Mary Shellfish Spoons
(2 dozen appetizers or hors d'oeuvres.)

• Bloody Mary sauce, recipe follows
• 1/2 pound of mixed cooked shellfish (such as shrimp, scallops & crab)

• 3/4 cup thinly sliced celery

• 1/2 cup thinly sliced scallions

• Hors d’oeuvre or Chinese soup spoons

• Diced avocado (optional garnish)

Bloody Mary Shellfish Spoons

Make the Bloody Mary sauce and set aside.

Cut shrimp into thirds and scallops into quarters (if using large sea scallops). Transfer to a bowl with the crab. Add the celery and scallions.

Just before serving, stir sauce into shellfish mixture.

Ladle mixture into each spoon. Top with avocado, if using, and arrange on a platter for an hors d'oeuvre presentation or small plates as an appetizer.

Bloody Mary Sauce

• 1/4 cup bloody Mary mix

• 2 tablespoons vodka

• 2 tablespoons lemon juice

In a medium sized bowl, whisk together all sauce ingredients until combined.

Japanese Noodle Salad

We have company from out of state arriving today and tomorrow we will be taking them into Washington, DC to sample some of the wonderful sights the city has to offer. We are hoping there will be some cherry blossoms left in bloom along the tidal basin. When in full bloom it is truly magnificent to behold.

In honor of the blossoms, here is a wonderful and easy Japanese salad. This tasty dish serves 6 as a side dish, or add cooked chicken, duck or shrimp for a light main meal for 4.

Japanese Noodle Salad

• Asian vinaigrette, recipe follows
• 1 package of Japanese curly noodles, such as KA.ME brand
• 8 ounces snow or sugar-snap peas, trimmed
• 1/4 cup chopped green onion
• 1/4 cup chopped peanuts

Japanese Noodle Salad

Prepare the vinaigrette and place aside.

Cook the noodles as directed. Drain and rinse under cold water.  Transfer the noodles to a large bowl, add 1/2 the vinaigrette, toss well and set aside. Stir occasionally to keep noodles from sticking together.

Cook peas in boiling water until tender-crisp, about a minute. Drain, then rinse in cold water to stop cooking. Drain again.

Add the peas (you can cut them in slices, halves or leave them whole), the chopped green onion, the chopped peanuts and enough of the remaining vinaigrette to the noodles so that they are well coated. Toss gently and serve at room temperature.

Asian Vinaigrette
• 1/3 cup rice wine vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced or pressed garlic
• 1/2 cup vegetable oil
• 1/8 cup sesame oil
• 1 tablespoon hot chili oil or to taste
• Salt and freshly ground pepper to taste

Whisk all ingredients together and set aside until ready to use.

Crustless Almond and Pear Tart

Infused with the essence of almonds, this pear tart forms a cake-like batter that replaces the traditional crust. It is delicious and light ... perfect after an Easter dinner or anytime. The tart looks impressive but is very easy to make. I have switched the flour with a gluten-free blend with good results.

Crustless Almond and Pear Tart
(Serves 8.)

• 6 1/2 tablespoons unsalted butter
• 1 1/4 cups whole almonds
• 2/3 cup plus 2 tablespoons granulated sugar
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 2 tablespoons pear eau-de-vie or pear brandy
• 1/4 cup whole milk
• 1/2 teaspoon vanilla
• 2 firm but ripe pears (such as Anjou or Bartlett), peeled, cored and sliced

Preheat the oven to 350°F.

Crustless Almond and Pear Tart

Generously grease a fluted 9 1 /2-by-1-tnch baking dish or tart pan.

In a small saucepan, melt 5 tablespoons of the butter over low heat until melted. Remove from heat, let cool to room temperature and set aside.

Cut the remaining 1 1/2 tablespoons of butter into small pieces and set aside.

Place the almonds and 2/3 cup of the sugar in a food processor fitted with the metal blade. Process, pulsing on and off, until finely ground. Do not over-process or the mixture will form a paste. Transfer to a large bowl and add the flour, spices and salt. Mix well.

In a small bowl, combine the eggs, eau-de-vie, milk, vanilla and the reserved melted butter. Mix well. Add to the dry ingredients and mix thoroughly. Pour the batter into the prepared pan and smooth the surface.

Using a sharp knife, cut the pears crosswise into 1/8-inch-wide slices, keeping the slices together as you go. One quarter at a time, slide the pears onto a narrow spatula and set on top of the batter with the smaller end of the pear in the center and the wider end toward the outer edge-like the spokes of a wheel. Arrange all the pears in this fashion and gently press into the batter so that only the surface of the pears is exposed. Sprinkle with the remaining 2 tablespoons of sugar and scatter the butter pieces over the top.

Bake on the lower shelf of the oven for 10 minutes. Rotate to the upper shelf and bake 30 to 35 minutes longer, or until the batter is puffy and golden brown. Let cool slightly and serve warm, or cool completely and serve at room temperature.

How to Peel and Seed a Tomato

How do you peel and seed a tomato? This is a frequent question because so many recipes, many of mine included, call for a tomato to be peeled and seeded. There's a very easy answer ... all you need is a paring knife and a pot of simmering water.

First bring a pot of water large enough to hold the 
tomatoes to a simmer. Core the tomatoes and cut a 
small X in one side.

Using tongs, carefully lower the tomatoes into the 
simmering water. Keep tomatoes in the water just long 
enough for the skin to start to peel away. It should only 
take a few seconds.

Remove the tomatoes and either plunge them into a 
bowl of cold water or rinse in cold water under the faucet 
to keep the tomatoes from cooking.



Peel off the skin.

Break or slice open the tomatoes and scoop out the 
seeds with your hands or a spoon.

Briefly rinse them again to make sure all the seeds have 
been removed.

Let tomatoes drain on a paper towel.

Roughly chop the tomatoes to make a tomato concassé, 
or whirl it in a blender for use in a recipe.