Artichoke Dip

Recipe By: N. Jay Sorensen, RD

Serving Size: 8

Categories: Appetizer


8    ounces cream cheese

14    ounces artichoke hearts — drained and chopped

½    cup mayonnaise

½    cup Parmesan cheese — grated

2    tablespoons basil — chopped

2    tablespoons red onion — finely chopped

1    clove garlic — minced

½    cup tomato — chopped


Mix cream cheese and all remaining ingredients except tomato with electric mixer on medium speed until well blended. Spoon into 9-inch oven safe ceramic dish. Bake at 350°F for 25 minutes. Meanwhile, to make pita bread wedges, cut 3 split pita breads each into 8 triangles. Place on cookie sheet. Bake at 350°F for 10 to 12 minutes or until crisp. Sprinkle with tomato. Serve with assorted cut-up vegetables or baked pita bread wedges.

The Big Grilling Hamburger

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats


2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

Beer Battered Pan Fish (White Fish)

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:30

Categories: Fish and Shellfish


2    pounds pan fish fillets (blue gill,

crappies or any white fish)

12    ounces pale ale beer

1 ¼    cups all-purpose flour

2    teaspoons salt

1    teaspoon paprika

¼    teaspoon cayenne pepper

½    teaspoon baking powder

In a medium size bowl, add beer and mix in the flour. The mixture will foam. Next, stir in salt, paprika, cayenne pepper, and baking powder. Mixture will thicken as it stands. Make batter at least 1 hour before using. Clean fish fillets and wipe dry as possible. Season lightly with salt and pepper. Dip each fillet in batter, until well coated. Fry the fillets in deep fat heated to 350° F until golden brown, about 5 to 7 minutes. Drain and serve immediately with fresh lemon wedge and a dollop tartar sauce.


Recipe By: N. Jay Sorensen, RD

Categories: Sauces, Stocks & Accompaniments


1    cup mayonnaise

1    tablespoon French mustard

2    tablespoons pickle — chopped

2    tablespoons onion — chopped

1    tablespoon capers — chopped

3    tablespoons parsley or chervil — chopped


Mix all ingredients into mayonnaise and serve cold.

Vegetarian Refried Beans

Recipe By: N. Jay Sorensen, RD

Serving Size: 20

Categories: Rice, Potatoes and Beans


1    pound pinto beans

3    cups vegetable stock

2    tablespoons extra virgin olive oil

1    large white onion — 1/4″ dice

4    cloves garlic — minced

1    teaspoon ground cumin

½    teaspoon ground coriander

2    tablespoons lime juice

1    tablespoon kosher salt


Clean the pinto beans, removing any broken beans and any foreign materials. Rinse the beans under cold water. In a large sauce pan, soak the beans overnight in cold water. Drain soaking water from the beans. Place beans and vegetable stoke in a large sauce pan and cook over medium heat until beans are tender. This will take 2 – 4 hours. Strain the stock from the beans and reserve. In a large sauté pan, sweet the onions and garlic with the olive oil over medium heat for 8 – 10 minutes, until the onions are translucent. Add the spices and sauté for an additional 1 – 2 minutes. Add the beans and 1-2 cups of the reserved stock. Mash the beans by hand to the desired consistency. Add more of the reserved vegetable stock as needed.

Creamy Ranch-Style Dip

Recipe By: N. Jay Sorensen, RD

Categories: Sauces, Stocks & Accompaniments

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4    ounces cream cheese — softened

3    tablespoons buttermilk

2    tablespoons parsley — chopped fine

1    teaspoon fresh dill — chopped fine

½    teaspoon fresh garlic — minced

¼     teaspoon onion powder

¼    teaspoon freshly ground black pepper


Combine cream cheese and buttermilk in a small bowl, stirring with a whisk until blended. Stir in remaining ingredients.

Asian Lettuce Wraps

Recipe By: N. Jay Sorensen, RD

Serving Size: 8

Categories: Appetizer


16    each bibb lettuce leaves

1    pound ground pork

1    tablespoon cooking oil

1    large onion — chopped

2     cloves garlic — minced

1    tablespoon soy sauce

¼    cup hoisin sauce

2    teaspoons pickled ginger — minced

1    tablespoon rice wine vinegar

    Asian chili pepper sauce — optional

8    ounces water chestnuts, canned — finely chopped

1    bunch green onions — chopped

2    teaspoons sesame oil


Rinse whole lettuce leaves and pat dry and set aside. In a medium skillet over medium high heat, brown the ground pork in 1 tablespoon of oil, stirring often. Drain, and set aside to cool. Cook onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and combine. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to become translucent, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Fold lettuce around the meat and eat.

Jerk Chicken

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:45

Categories: Poultry

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1    medium onion — coarsely chopped

3    medium scallion — coarsely chopped

2    each scotch bonnet chiles — coarsely chopped

2    cloves garlic — chopped

1    tablespoon five-spice powder

1    tablespoon allspice berries — ground

1    tablespoon black pepper — ground

1    teaspoon thyme — crumbled

1    teaspoon ground nutmeg

1    teaspoon salt

½    cup soy sauce

1    tablespoon vegetable oil

3 ½     pounds chicken, whole — quartered

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and salt and process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream until combined. Pour the marinade into a large shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Let the chicken return to room temperature before cooking.

Light a grill, preferably charcoal, or preheat the oven to 500°F. Grill or roast the chicken: if grilling, cover the grill for a smokier flavor; if roasting, cook the chicken, skin side up, on the top shelf of the oven. Cook the chicken, turning occasioning, for 30 to 40 minutes, until well browned and cooked through. Cut each chicken quarter in half, transfer to a platter and serve.

Broccoli Salad with Bacon and Raisins

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables


1    bunch broccoli flowerets

1    medium purple onion — 1/4″ dice

½    cup bacon bits

½    cup raisins

¼    cup sunflower seeds

1    cup mayonnaise

2    tablespoons rice wine vinegar

3    tablespoon sugar

In a medium bowl combine broccoli, bacon bits, purple onion, raisins and sunflower seeds. Prepare dressing in a small bowl; mix together mayonnaise, vinegar, and sugar. Pour dressing over broccoli mixture and toss to coat. Cover and chill for 2-4 hours. Serve cold.

Three Bean Salad

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Rice, Potatoes and Beans


15    ounces garbanzo beans, canned — rinsed and drained

15    ounces kidney beans, canned — rinsed and drained

15    ounces cannellini beans, canned — rinsed and drained

2    each celery stalks — finely diced

½    cup red onion — finely diced

1    cup parsley — finely chopped

⅓    cup apple cider vinegar

⅓    cup granulated sugar

¼    cup olive oil

1 ½    teaspoons salt

¼    teaspoon black pepper

In a large bowl add the beans, celery, onion, parsley and combine. In a separate bowl, whisk together the vinegar, sugar, oil, salt and pepper. Add the dressing to the bean mixture and toss to coat. Refrigerate the salad for one hour before serving.