Chef Recipes
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Chef Charla Draper
Charla's Easter Menu
Chef Charla Draper
Favorite Cucumber Salad
serves 8-10

Our family loves this salad; at first it was a condiment . . . these days it’s always in the ‘fridge and ready to use with a lettuce salad, or relish topping for sandwiches.

8 cups thinly sliced cucumbers (approx. 3 medium cucumbers)
2 cups thin onion slices
2/3 cup distilled white vinegar
2/3 cup sugar
2-1/2 teaspoons salt
1 teaspoon celery seed
1 teaspoon mustard seed

In 4-quart bowl, combine cucumbers and onions.  Combine vinegar, sugar, salt, celery, and mustard seed, mixing to blend.  Pour vinegar mixture over cucumbers and onions; mix lightly. Cover; chill several hours or overnight.

Cajun Garlic Pork Roast
serves 8
1 3 to 4 lb. boneless pork loin
1 tablespoon seasoned salt
1 tablespoon dried oregano leaves, crushed
1 tablespoon black pepper
1-1/2 tablespoon minced garlic
1/2 teaspoon red pepper flakes
1 teaspoon chili powder
1 teaspoon ground cumin

Preheat oven to 3500.  Combine seasonings, mixing until blended.  Using spatula or hands, rub seasoning mixture all over pork loin.  Roast. in 3500oven, until meat thermometer inserted in pork registers 1550 to 1600.  Remove pork from oven; let rest 10 to 15 minutes, before slicing.

Green Beans 1-2-3
serves 8-10

11/2 tablespoon canola oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, finely chopped
11/3 cup water or reduced sodium chicken broth
3 to 5 dashes hot pepper sauce
2 16-oz. pkgs. frozen cut green beans

Cook onion and celery in hot oil in Dutch oven over medium heat stirring occasionally, 5 to 6 minutes, or until vegetables are tender. Stir in garlic. Add water; bring to boil.  Stir in green beans, and hot pepper sauce.  Reduce heat; cover, simmer 20 to 25 minutes, or to desired doneness.

Lemon Pound Cake Topped with Mixed Berries

serves 8

This lemon scented cake is based on our family pound cake recipe.  With a little kitchen magic, I’ve lightened it, to serve up a few less calories. 

Cooking spray
2 teaspoons all-purpose flour
1 cup all-purpose flour
1/4 teaspoon baking powder
2/3 cup sugar
1/3 cup butter, softened
2 large egg whites
1 large egg
1 teaspoon grated lemon rind
1 teaspoon lemon extract
1/4 cup vanilla low-fat yogurt

1 cup sliced strawberries
1/2 cup fresh blueberries or blackberries
1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
1 cup vanilla low-fat yogurt

Preheat oven to 350°.
Coat an 8 x 4-inch loaf pan with cooking spray; dust with 2 teaspoons flour.

Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and baking powder, stirring with a whisk; set aside.
Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg, beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared  pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.

To prepare topping, combine berries, tossing well. Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.