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Here is an interesting article that was sent to me.
Perfusionist on the job, perfectionist with meals
Journal Gazette, The (Fort Wayne, IN)
December 27, 2006
Author: Diana Parker The Journal Gazette
Steve Eikenberry knows how important it is to eat healthy. That's why the perfusionist
("I run the heart/lung pump during heart surgery") makes three to four trips to the store on a weekly basis looking for the
"I go through the produce department and see what looks good and make a meal around it, same
with meat," says the northeast Fort Wayne resident.
"In the summer, everything we eat comes off the grill - veggies and everything. We steam
our vegetables a lot. I'm big on trimming fat. When I buy chicken, I still trim the fat," Eikenberry says.
with him, his wife, Nancy, says, "It's not all a heavy meal. There's the vegetable and salad."
he gets his recipe ideas from others and from watching the Food Network. He usually tweaks them, though, instead of sticking
with the original recipes.
He says he got the idea for his Jamaican jerk chicken when Parkview Hospital had it on the
menu about seven to eight years ago.
"I thought I could make that," he says. "The jerk chicken has a couple things
to make it flavorable. I'm not a bland cook."
Eikenberry's cooking has exposed his wife to new flavors.
training my palate to spices," she says.
Explaining her statement, Eikenberry says, "When I say spicy, I don't
mean heatwise, I mean taste. My main dishes have a kick to it. I don't try to burn people out."
his favorite cookbook is a binder filled with about 75 recipes.
When he finds a recipe or tries a dish at a restaurant,
Eikenberry goes home and makes his changes. Then he types the recipe and adds it to his binder.
"We stayed at
a bed-and-breakfast and had French toast. Steve came home and tweaked it, and now he has a recipe in the binder for his French
toast," Nancy says.
Eikenberry says they eat out about twice a month.
"Eating in is better for you, plus
you know what's in it," he says. "We don't eat a lot of prepared foods that have saturated fats in them. I like to use good
oils - olive oil, butter, whole milk. I don't skimp on the recipe. I like to make it with full flavors and textures."
Nancy says, "And go to the `Y' to work out."
Eikenberry says his secret to being a good cook is reseasoning
throughout the cooking process.
"I reseason several times. I taste it halfway through and season, and when it's about
done, I taste it and season it again," he says.
Married for little more than a year, the couple pretty much knows what
the other one is thinking. Such as when Eikenberry was asked about his favorite food.
"I know what you're going
to say - popcorn," Nancy says.
He smiles and responds: "It's not microwave. It's homemade. But that's a snack. Cheeseburgers.
When we go out that's what I order - cheeseburger."
He adds, "My mom was a good cook. When we were growing up (she)
would ask me what I wanted for breakfast and I would say, `Fix me a hamburger.' "
There are four children between the
couple. Eikenberry has two sons, David and Dan, and Nancy has two daughters, Amy and Kelly. They also have two granddaughters.
Any spare time Eikenberry has is spent on a golf course and in the kitchen.
"Since I've been married, I've made
two meals," Nancy says. "I do not like to cook, but he does. I got a bargain. A good man and he cooks!"
Steven Eikenberry's Jamaican Jerk Chicken
4 boneless, skinless chicken
breasts (or boneless skinless thighs)
3/4 teaspoon jerk seasoning, plus more for baking chicken
15 ounces plain
15 ounces petite-diced tomatoes, drained well
1/8 cup finely chopped onion
1/8 cup finely
chopped green pepper
1/4 cup brown sugar, or more to taste
1/2 teaspoon salt
1/2 teaspoon pepper
teaspoon red crushed pepper seeds, plus more to taste
Dash of chili powder, to taste
1/4 cup rum
1/4 cup almond slivers
Cooked white or brown rice, for four servings
Heat oven to 350 degrees.
Wet chicken with water, dust with jerk seasoning, place in baking dish sprayed with cooking oil. Cover with aluminum foil
and bake in oven 35 minutes or until juices run clear. Mix remaining ingredients, except raisins, almonds and rice in saucepan,
bring to just boiling, then reduce heat to simmer for 20 minutes. Cook rice in salted water. Adjust all seasonings to taste.
Disburse rice in the bottom of a shallow serving dish. Spoon sauce over rice. Add raisins on top of sauce. Add chicken on
top. Add almonds. Heat everything back in the oven for 15 minutes, if necessary. Makes 4 servings.
Steve's Curried Rice
1/2 stick butter
1 teaspoon minced dried onion
uncooked white rice
10 1/2 ounces beef consomme soup
1/2 cup water
1/2 teaspoon salt
1 teaspoon to 1 tablespoon hot curry powder, to taste
1/2 cup carrots, diced small
1/2 cup frozen
3/4 cup walnuts, whole
Melt butter in large high-sided skillet on medium heat. Add onion and rice and sizzle
on medium heat 5 to 10 minutes. Add remaining ingredients, except carrots, peas and walnuts. Cover and bring just to boil,
reduce heat to just simmering. Simmer covered for 30 minutes or more until done; stirring a couple times. Add carrots and
peas. Let rest for 15 minutes. Stir in walnuts and serve. Makes 3 to 4 servings.
1 medium onion, diced
3 tablespoons butter
1 tablespoon curry
cup brown rice
4 cups chicken broth, divided
1 cup diced carrots
1 cup diced celery
1 cup fresh
2 (10 1/2 -ounce) cans condensed cream of chicken soup, undiluted
7 ounces sliced mushrooms
pepper, to taste
Salt, to taste
2 cups diced roasted chicken
Saute onions in butter until translucent
in large skillet over medium heat. Add curry and sizzle 1 minute to combine. Add rice and sizzle 5 minutes. Add 3 cups chicken
broth, bring to just a boil, reduce to simmer; cover and cook for 50 minutes or more until just tender. Meanwhile, heat oven
to 400 degrees and dice remaining vegetables. Steam carrots 3 minutes, then add celery and steam 3 more minutes then add peas
and turn off heat and let set for a few minutes. Then in a large mixing bowl, mix together condensed soups and vegetables,
add mushrooms, rice and incorporate all, adding remaining broth as needed for very soupy consistency. Season with white pepper
and salt, if needed. Arrange chicken in baking dish sprayed with cooking oil. Pour mixture over chicken and bake for 30 minutes
at 400 degrees or until just bubbly. Reduce oven to 325 degrees; add topping, and continue baking until topping is brown and
crisp. Makes 6 to 8 servings. Topping: Mix together 1/3 cup melted butter and 2 cups corn flakes. Dust with paprika for color.
Steve's Chocolate-Glazed Black Forest Cake
Preheat oven to 350 degrees.
Spray a 9-by-13-inch cake pan with cooking oil and reserve.
1 Betty Crocker Dark Chocolate cake mix with
21 ounces dark cherry pie filling
2 extra large eggs
1/3 cup corn oil
1 teaspoon cherry
1 teaspoon almond extract flavor
1 cup chocolate chips
Add all above ingredients, except
chocolate chips, to mixing bowl and beat on low speed one minute to combine. Then beat on medium high for 2 more minutes,
scraping down sides to combine well. Batter should be thick. Stir in chocolate chips. Spread in cake pan and bake for 30 to
35 minutes until toothpick inserted in center comes out almost clean. Remove to wire rack and cool until just slightly warm.
cup powdered sugar
1/3 cup butter
1/3 cup whole milk
1 tablespoon corn syrup
11 ounces semi-sweet
Place sugar, butter, milk and corn syrup in a saucepan over medium heat and cook, stirring constantly,
until mixture comes to a boil. Boil for one minute, stirring constantly. Remove from heat and stir in chocolate chips. Continue
stirring briskly until chips have melted and the glaze has become smooth. Pour over still slightly warm cake. The glaze will
run down the sides of the cake that have pulled away from the pan sides. For serving: Dust individual cake pieces with powdered
sugar and add chocolate chips swirl ice cream on the side. Makes 12 servings.
Q. If you could have a
meal with one person - past or present - who would it be?
A. My high school best friend, Pat Williams. He went to Canada during Vietnam to avoid the draft, and I haven't seen him since. I'd like to catch up with him. We were
close and shared a lot of things.
Dean Musser Jr./The Journal Gazette: Steve Eikenberry puts
finishing touches on his Jamaican Jerk Chicken.
Index Terms: RECIPES
Copyright (c) 2006 The Journal Gazette
Record Number: 0612260239