Dinners Adrift

Sharing thoughts about food and travel!

Hurricane Earls Chicken Corn Soup August 31, 2010

Filed under: Uncategorized — Island girl @ 2:17 pm

Chicken Corn Soup

2 12.5oz cans of white chicken
1 can corn
1 can cream of corn
1c vegetable broth
3/4c celery
1T each oregano, paprika and cumin
2t salt
Bacon grease

Sauté celery in a couple spoonfuls of bacon grease and dash of oil. Add add other ingredients and simmer. Serves 4.


Spanish night & Cantina Wine August 13, 2010

Filed under: Uncategorized — Island girl @ 9:08 pm

Jess & Doug hosted a Spanish night with delicious food including paella! Leilani brought the Spanish wine and that’s what we want to spread the word about. Cantina Wine is a site for wine education. It gives weekly lessons and will give you confidence when shopping for wine, pairing wine with meals and ordering a bottle in a restaurant. Here is Cantinas lesson on Spanish wine and don’t forget to read the archives to learn more as well as sign up for weekly lessons. Cheers!



Eat Global August 7, 2010

Filed under: Uncategorized — Island girl @ 12:48 am


And local of course!


Dim Sum August 6, 2010

Filed under: Chinese,Food — Island girl @ 4:06 pm

Last night Sarah & Gayle invited us over for Dim Sum. It was fantastic. We started with fried crab rangoon, curry chicken triangles and finally an assortment of beef, shrimp & pork dumplings. All to die for this was served with delicious cold Ty-Ku Sake and fresh pineapple to finish! I thought the dough would be hard to work with but it is easier than spring rolls or phyllo dough to make!

Shrimp & Pork Dim Sum

1/3 lb shrimp, chopped
1/3 lb ground pork
2 black mushrooms, soaked, rinsed and chopped
1/4 C chopped bamboo shoots
1/4 C chopped green onions
1 T sesame seed oil
1/2 t sugar
1 t salt
1/2 t white pepper
1 egg white
2 T cornstarch


1 C wheat starch
1/2 C tapioca starch
1/2 t salt
1 C boiling water
2 t oil

Knead the dough for at least 5 minutes, before forming it into a long jelly roll shape about 2 inches in diameter.
Slice the roll into round pieces about 1 inch thick, and flatten each piece slightly with the palm of your hand
Use a rolling pin to roll each piece into a 4-inch circle.
Place 2 tbsp. of filling in the middle of each circle and gather the sides at the top, giving a twist to seal.
Allow the dumplings to rest for 30 minutes.
Place the dumplings into a steamer, leaving at least an inch between each dumpling.
Steam the dumplings for 20 minutes, and serve hot.


Pastitsio- Greek Lasagna August 5, 2010

Filed under: Uncategorized — Island girl @ 1:27 am


Oh my, this is good!


Tomato Pie August 1, 2010

Filed under: Uncategorized — Island girl @ 6:12 pm

Summertime is here and we are buying big red ripe tomatoes. This recipe is from Karen Spector. It is so good as a main or side dish. We even like it leftover cold! You can mix it up by trying different cheeses such as pepperjack or parmesan. We just made ours with mozzerella inside and parmesan on top! You can also cheat with a store bought pie crust but the homemade one is better.


1 1/4 c flour
2t baking powder
1/2t salt
1/2t dried basil
1/2 c shortening
1/2 c sour cream

Mix all well, chill 20 minutes then pre-bake for 10 minutes at 350 degrees.


3 big ripe tomatoes, peeled, seeded and sliced
3/4 c mayo
1 c cheddar cheese
1 4oz can mushrooms drained
1T chopped white onion or scallion
1T chopped green pepper (opt)

Mix together last five ingredients and take turns layering the tomatoes with this mixture in between. Top with extra cheese! Fill crust and bake for 30-35 minutes! Enjoy!