Roast Leg of Lamb with Potatoes

 7 lbs bone in leg of lamb or 2-4 lbs boneless

10 garlic cloves, minced

3 rosemary sprigs, (keep whole)

10 sprigs thyme

1/4 cup olive oil

sea salt

pepper

Slice chess board slices into meat on both sides of lamb.  Rub olive oil, garlic and seasoning onto all sides and generasly with sea salt and pepper.  Wrap in plastic wrap the marinate in fridge overnight.  

In a large roasting pan with a rack place lamb.  Set oven to 425 degrees for 25 minutes and ten turn down to 350 degrees for 80-90 minutes.  If you want it fall off the bone then wrap it in foil and set the oven to 325 degrees for 4- 41/2 hours.  The last 30 minutes take off the foil and turn it up to 375 degrees.  The internal temperature should be 202-205 degrees.

To serve with potatoes:

salt and pepper

3 lbs yellow potatoes, cut into small cubes

1 shallet or red onion, chopped

1/4 cup olive oil 

Saute in a pan on the stove for 10 minutes.  Put in 350 degree oven for 10-15 minutes to finish cooking

Iron Skillet Tamale Pie

 1 lb ground beef

1 green bell pepper, chopped small

1 onion, chopped small

10 oz can red enchilada sauce

8 oz can tomato sauce

1/2 tsp salt

1 tsp chili powder

1 tsp cumin

1 1/2 cups grated cheese

Brown ground beef, green bell pepper an onion in a pan.  Add enchilada sauce, tomato sauce, salt, chili powder and cumin.  Bring to a boil and then turn heat down and simmer for 20 minutes.  Add the grated cheese and set aside.

 

2 cups corn meal (self rising)

1 cup cream style corn

3/4 cup milk

1/2 cup vegetable oil

2 eggs

 1 tsp chili powder

1 tsp sugar 

In a bowl mix together all ingredients.  Lightly grease an iron skillet and put in 1/3 of the cornmeal batter.  Put in the oven at 350 degrees for 10 minutes.  Just to set.  Then put in the ground beef mixture on top.  Pour the rest of the corn meal batter on top.  Put back in the oven for 35-40 minutes.  When a toothpick comes out clean its ready.

Beef Tenderloin with Red Potatoes

 3 lb beef tenderloin

1 tsp baking soda 

salt and pepper

2 Tbsp olive oil

5 scallions

4 garlic cloves

1 Tbsp smoked paprika

1/2 tsp salt

1/4 tsp pepper

3 lb small red potatoes

1/2 cup water

3/4 cup parsley

1 scallion, minced

6 Tbsp small pickles, minced

1/4 cup caper, minced

3 garlic cloves, minced

1 tsp sugar

1/4 tsp salt and pepper

1/2 cup olive oil

Beef Tenderloin and Red Potatoes:

Mix together 1 tsp baking soda, salt and pepper.  Rub on all sides of tenderloin.  Tie the meat with 5 strings.  Let it sit at room temperature for at least 1 hour.  

Meanwhile, In a baking pan on the stove heat up 2 Tbsp olive oil, 5 scallions, 4 garlic cloves. Add paprika, salt, pepper, potatoes and water.  Put in the oven at 425 degrees for 15 minutes to give the potatoes a head start.  

Then brush olive oil on tenderloin and place right on top of potatoes.  Turn down the oven temperature to 300 degrees and bake for 45-50 minutes.  Rest for 15 minutes covered with foil to keep warm.

 

Sauce on top:

Mix together parsley, 1 scallion, pickles, capers, 3 garlic cloves, sugar, salt/pepper and olive oil 

Serve with cut up beef tenderloin, red potatoes and sauce on top of both

Cider Braised Pork Roast

 5-6 lb bone in pork shoulder or pork butt

1/4 cup salt

1/4 cup brown sugar

pepper

3 Tbsp vegetable oil

large yellow onion, chopped

6 cloves garlic, minced

1 3/4 cups apple cider

1 cinnamon stick

6 sprigs thyme

2 bay leaves

2 apples, cut into slices

1 Tbsp corn starch

salt and pepper

The day before you need to braise the meat.  Using a knife cross cut into the fat.  Mix together the 1/4 cup salt and 1/4 cup brown sugar.  Rub onto both sides of the pork.  Wrap in a plastic wrap for at least 24 hours.  

The next day, brush off any excess salt/brown sugar.  Sprinkle with some pepper and sear in a Dutch Oven pot on all sides, 3 minutes each.  After all sides are seared add the onion and garlic in the Dutch oven with the pork.  Let it saute until translucent.  Add the apple cider, cinnamon stick, thyme and bay leaves to the Dutch oven.  Put in a 275 degree oven for 2 1/2 hours.  Internal temperature should be 190 degrees.  Let the pork rest for 30 minutes and ten it with foil to keep warm.

Strain the liquid from the pot.  Set aide.  In the empty Dutch oven on the stove top add the apples and season with salt and pepper.  Add 1 1/2 Tbsp of the strained liquid (fat) and brown the apples.  

To make gravy- To a small pot add 2 cups strained liquid, 1 Tbsp corn starch, salt and pepper. 

Serve cut up pork with apple slices and gravy.

Homemade Ice Cream Cake

 1/2 gallon vanilla ice cream

box of chocolate cake mix

Oreo cookies, cut up or crushed

jar of magic shell

1 pint heavy cream

2 cups powdered sugar

can of vanilla frosting

sprinkles

In a round cake pan lined with plastic wrap cut up the ice cream in large chunks to fit in pan.  Smooth down with your hands and wrap up with the hanging plastic.  Freeze at least on hour.  In the meantime, make the cake mix according to the pkg directions.  Will make 2 round cakes but you only need 1.  Let cool completely.  

To make the crunchies:  In a bowl add the cut up Oreo's and mix with the magic shell.

To form the cake:  First layer is the chocolate cake, then the crunchies, then the ice cream.  Add frosting all over cake. To make frosting in a mixer add heavy cream and powdered sugar.   Freeze again.  If you want to decorate pipe on vanilla frosting (color using food coloring)  and add sprinkles.

Twice Baked Potatoes

6  large baking potatoes

3 Tbsp sea salt

1/2 cup olive oil

shredded cheese (save some for topping)

8 cooked bacon slices, cut into small pieces (cook in oven for 18-20 minutes) (save some for topping)

chives 

green onions

1/3 cup sour cream

1 stick melted butter

salt and pepper

 

In a bowl  combine olive oil and sea salt.  Mix.  Coat each potato and placae on a parchment paper lined baking sheet.  Bake in a 375 degrees for 60 minutes.  (75 minutes if extra large potatoes)

Slice off the top of each potato (about 3/4 off). Scoop out the insides to hollow out very gently.  Be careful to keep the skin in tact. In a stand mixing bowl add the potatoes, bacon, cheddar cheese, green onions, chives, sour cream,  salt and pepper. Mix together on low.

Spoon back potatoes into the potato skins. Put back on baking sheet. Brush on a little melted butter and add some shredded cheese and bacon pieces. Put back in the oven at 375 degrees for 15-20 minutes.

 

 

Skillet Roasted Lemon Whole Chicken

 1/3 cup olive oil

2 tsp thyme

1 tsp fennel

salt and pepper (1 tsp each)

1 lemon sliced, (thick slices, lengthwise)

1 yellow onion, large slices

2 garlic cloves, whole in large slices

whole chicken (take the back bone out, butterfly)

1/2 cup chicken stock

Juice of 1 lemon

In a mini food processor combine thyme, fennel, salt, pepper and olive oil.  Set aside.

Layer the lemon slices in the iron skillet, then the onion and garlic cloves. Using a paper towel dry the chicken and place it on top.  Spread the herbs on both sides of the chicken. Bake at 450 degrees for 30 minutes.  

Add chicken stock around the outside of the chicken not on top. Bake 15 more minutes. Take out of oven and sprinkle the juice of a lemon on top. Cover with foil to rest for 10-15 minutes. Cut into smaller pieces for serving and place back into the skillet.  Serve

Recipe:  Ina Garten

Poppyseed Chicken Casserole

 2 lb cooked chicken

1 can cream of chicken soup

1 cup sour cream

1 Tbsp poppy seed

salt and pepper

 

Topping:

sleeve of Ritz crackers, crushed

melted butter

Stir ingredients together in a large bowl.  Butter a 9x13  pan and spread  in baking pan. Sprinkle topping on top of chicken mixture. Sprinkle a little more poppy seed on top. Bake at 350 degrees for 25 minutes until its nice and bubbly.

Recipe: Stacy Lyn Harris

Garlic Mushrooms Cauliflower Skillet

4 Tbsp unsalted butter (or ghee)

1 Tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 lb mushrooms, cleaned

2 Tbsp low sodium vegetable stock

1 tsp fresh thyme leaves, chopped

2 Tbsp fresh parsley, chopped

4 cloves garlic, minced

salt and pepper to taste

 

Heat the butter and oil in a large skillet over medium-high heat.  Saute the onion until softenened (about 3 minutes)

Add the mushrooms and cook for about 4-5 minutes on all sides.  Make sure the mushrooms render as much moisture as possible.  Brown them a little more if necessary, to avoid the side dish becoming soggy at the end.  

Once mushrooms are well browned, add cauliflower florets.  Cook until golden and crispy on the edges, about 8-10 minutes.  Veggies must be well browned.

Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.

Add thyme, 1 Tbsp of parsley, and garlic.  Cook the mushrooms and cauliflower for half a minute, until fragrant.  Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.

Roasted Carrots

 2 lbs fresh carrots, roughly the same size

1 tsp chili powder, or to taste

1/2 tsp ground cinnamon

1/4 tsp ground cloves

2 Tbsp avocado oil, or olive oil

freshly ground black pepper, to Pretaste

1/2 tsp sea salt

1 Tbsp fresh thyme (or other herbs of choice), for garnish

 

Preheat oven to 375 degrees and line a large baking sheet with parchment paper.

 Start by preparing your seasonings by whicking together; chilil powder, ground cinnamon, ground cloves, black pepper and sea salt in a small bowl; once combined well, set aside.

Peel, and rinse the carrots thoroughly.

Slice carrots into 1 inch thick, even, diagonal pieces 

Add carrots to a medium bowl, sprinkle with all of the prepared seasonings and drizzle with oil.  Toss carrots until really well coated with all the spices ;and oil.

Spread the carrots in a single layer onto your prepared baking sheet, making sure not to overcrowd them. 

Bake for 30-40 minutes, tossing halfway through to ensure even roasting.  Cooking times will vary depending on the thickness of your carrots.

Once the carrots are fork tender an d golden browned, remove from the oven and transfer to a serving dish.  Top with you desired herbs.

Mustard-Roasted Potatoes

 2 1/2 lb small red potatoes

2 yellow onions

3 Tbsp olive oil

2 Tbsp whole-grain mustard

Kosher salt

1 tsp freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1.  Preheat oven to 425 degrees.

2.  Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan.  Remove the ends of the onions, peel them , and cut them in half.  Slice them crosswise in 1/4 inch thick slices to make half-rounds.  Toss the onions and potatoes together on the sheet pan.  Add the olive oil, mustard, 2 tsp salt, and the pepper and toss them together.  Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside.  Toss the potatoes from time to time with a metal spatula so they brown evenly.

3.  Serve hot sprinkled with chopped parsley and a little extra salt.

Recipe: Ina Garten

Strawberry Freezer Jam

 2 cups crushed fresh strawberries

4 cups sugar

1 (1.75 oz) package dry pectin

3/4 cup water

Mix crushed strawberries with sugar, and let stand for 10 minutes.  Meanwhile, stir the pectin into the water in a small saucepan.  Bring to a boil over medium-high heat, and boil for 1 minute.  Stir the boiling water into the strawberries.  Allow to stand for 3 minutes before pouring into jars or other storage containers.

Place tops on the containers, and leave for 24 hours.  Place into freezer, and store frozen until ready to use.

Hawaiian Pork Chops

 4 boneless pork loin chops (3/4 inch thick and 4 oz each)

1/4 tsp salt

1/4 tsp pepper

3 tsp canola oil, divided

1/3 cup chopped green pepper

1/3 cup thinly sliced onion

1 can  (14 oz) reduced sodium beef broth

1 can (8 oz) unsweetened pineapple chunks, undrained

1/4 cup ketchup

2 Tbsp brown sugar

1 Tbsp cider vinegar

2 Tbsp cornstarch

3 Tbsp cold water

Hot cooked rice, optional

1.  Sprinkle pork chops with salt and pepper.  Heat 2 Tsp oil in a large nonstick skillet over medium heat.  Cook pork chops until lightly browned, 3-4 minutes on each side.  Remove and keep warm.

2.  In the same skillet, saute green pepper and onion in remaining 1 tsp oil until almost tender, about 2 minutes.  Stir in broth, pineapple, ketchup, brown sugar and vinegar.  Bring to a boil.  Return pork to the pan.  Reduce heat; cover and simmer until a thermometer inserted in pork reads 145 degree, 5-7 minutes.  Remove and keep warm.

3.  Combine cornstarch and water until smooth; stir into skillet.  Bring to a boil; cook and stir until thickened, 1-2 minutes.  Serve with pork and , if desired, rice.

Skillet Grilled Catfish

 1/4 cup all-purpose flour

1/4 cup cornmeal

1 tsp onion powder

1 tsp dried basil

1/2 tes garlic salt

1/2 tsp dried thyme

1/4 to 1/2 tsp white pepper

1/4 to 1/2 tsp cayenne pepper

1/4 to 1/2 tsp pepper

4 catfish fillets (6 to 8 oz each)

1/4 cup butter (don't skimp on butter.  You will need it to keep the fish from burning)

Baked Tilapia

4 Tilapis fillets (6 oz each)

3 Tbsp butter, melted

3 Tbsp lemon juice

1 1/2 tsp garlic powder

1/8 tsp salt

2 Tbsp caper, drained

1/2 tsp dried oregano

1/8 tsp paprika

 

1.  Place Tilapia in an ungreased 13x9 inch baking dish.  In a small bowl, combine the butter, lemon juice, garlic powder and slat; pour over the fillets.  Sprinkle with caper, oregano and paprika.

2.  Bake, uncovered, at 425 degrees until fish just begins to flake easily with a fork, 10-15 minutes. Temperature should be 145 degrees when done and when the flesh turens white and begins to easily flake with a fork.

*Serve with rice and asparagus

Flounder with Shrimp Stufffing

 Stuffing:

6 Tbsp butter, cubed

1 small onion, finely chopped

1/4 cup finely chopped celery

1/4 cup finely chopped green pepper

1 lb uncooked shrimp, peeled, deveined and chopped

1/4 cup beef broth

1 tsp deceed pimientos, drained

1 tsp Worcestershire sauce

1/2 tsp dill weed

1/2 tsp minced chives

1/8 tsp salt

1/8 tsp cayenne pepper

1 1/2 cups soft bread crumbs 

Fish:

6 flounder fillets (3 oz each)

5 Tbsp butter, melted

2 Tbsp lemon juice

1 tsp minced fresh parsley

1/2 tsp paprika

 salt and pepper to taste

1.  Preheat oven to 375 degrees.  In a large skillet, melt butter.  Add onion, celery and green pepper; saute until tender.  Add shrimp; cook and stir until shrimp turn pink.  Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through.  Remove from heat; stir in bread crumbs.

2.  Spoon about 1/2 cup stuffing onto each fillet; roll up.  Place seam side down in a greased 13x9 inch baking dish.  Drizzle with butter and lemon juice.  Sprinkle with seasonings.  Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

*Serve with rice and asparagus

Eggs Benedict Casserole

 12 oz Canadian bacon, chopped

6 English muffins, split and cut into 1 inch pieces

8 large eggs

2 cups milk

1 tsp onion powder

1/4 tsp paprika

 

Hollandaise Sauce:

4 large egg yolks

1/2 cup heavy whipping cream

2 Tbsp lemon juice

1 tsp Dijon mustard

1/2 cup butter, melted

1.  Place half of the Canadian bacon in a greased 3 quart or 13x9 inch baking dish; top with English muffins and remaining bacon;  In a large bowl, whisk eggs, milk and onion powder; pour over top.  Refrigerate, covered, overnight.

2.  Preheat oven to 375 degrees.  Remove casserole from refrigerator while oven heats.  Sprinkle top with paprika.  Bake, covered, 35 minutes.  Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

3.  In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly.  Reduce heat to warm melted butter, whisking constantly.  Serve immediately with casserole.

Little Cheddar Meat Loaves

 1 large egg

 1/2- 3/4 cup whole milk

1 cup shredded cheddar cheese

1/2 cup quick-cooking oats

1/2 cup chopped onion

1/2 tsp salt

1 lb ground beef

2/3 cup ketchup

1/4- 1/2 cup packed brown sugar

1 1/2 tsp prepared mustard

1.  In a large bowl, whisk egg and milk.  Stir in the cheese, oats, onion and salt.  Crumble beef over mixture and mix will.  Shape into 8 loaves; place in a greased 13x9 inch baking dish.  In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.

2.  Bake, uncovered, at 350 degrees for 25-30 minutes or until no pink remains and a thermometer reads 160 degrees.

*Serve with mashed potatoes and peas

Chicken Manicotti

 1 Tbsp garlic powder

1 1/2 lbs boneless skinless chicken breasts

16 uncooked manicotti shells

2 jars (26 oz each) spaghetti sauce, divided

1 lb bulk Italian sausage, cooked and drained

1/2 lb fresh mushromms, sliced

4 cups shredded part-skim mozzarella cheese

2/3 cup water

1. Preheat oven to 375 degrees.  Rub garlic powder over chicken; cut into 1 inch strips.  Stuff chicken into Manicotti shells.  Spread 1 cup spaghetti sauce in each of 2 greased 13x9 inch baking dishes.

2.  Place 8 stufffed Manicotti shells in each dish.  Sprinkle with sausage and mushrooms Pour remaining spaghetti sauce over the top.  Sprinkle with cheese.

3.  Drizzle water around the edge of each dish.  Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender.

Cream Chicken Enchiladas

 1 pkg (8 oz) cream cheese, softened

2 Tbsp water

2 tsp onion powder

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

5 cups diced cooked chicken

20 flour tortillas (6 inches), room temperature

2 can (10 oz each) cream of chicken soup

2 cups sour cream

1 cup milk

2 cans (4 oz) chopped green chiles

2 cups shredded cheddar cheese

1.  Preheat oven to 350 degrees.  In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth.  Stir in chicken.

2.  Place 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam side down in two greased 13x9 inch baking dishes.  In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.

3.  Bake, uncovered, 30-40 minutes or until heataed through.  Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Chicken Zucchini Casserole

 4 zucchini, cut into small pieces

Stove Top stuffing mix ( set aside 1/2 cup for topping)

1/2 cup melted butter

1 onion, diced

3 chicken breasts, cooked and shredded

1/2 cup mozzerella cheese

1/2 cup sour cream

1 can cream of chicken soup

Combine boxed stuffing mix and melted butter.  Mix all ingredients together in a large bowl.  Spray 9x13 and place mixture in a baking pan. Place the 1/2 cup of stuffing topping on top,  Bake at 350 degrees for 40-45 minutes. 

Recipe: six sisters stuff

Cabbage, Fresh Spinach and Kielbasa

 grapeseed oil

1 onion, chopped

pimentos, diced

kielbasa, cut in 1 inch pieces

1/2 cup chicken broth

cabbage, chopped

garlic, minced

salt and pepper

Mrs. Dash

2-3 cups fresh spinach

Heat skillet and add grapeseed oil.  Saute onions and pimentos and kielbasa.  Stir constantly for 7 minutes and add chicken broth.  Add cabbage on top and turn down heat to medium-low.  Put lid on and check in 10 minutes. Cabbage should be tender but not mushy. Stir.  If needed cook another 10 minutes with the lid on.  Mix.  Add seasonings.  Mix.  Lastly add spinach.  It will wilt down quickly with the lid on.  Serve.

Buttery Carrots

 3lbs medium carrots, halved crosswise and cut into strips

2 medium onions, halved and thinly sliced

1/2 cup butter, melted

1/2 cup chopped fresh parsley

1/2 tsp salt

ground pepper, optional

 

1.  Place 2 inch water in a stockpot.  Add carrots and onions; bring to a boil.  Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes. 

2.  Drain vegetable.  Toss with remaining ingredients.

Tortilla Pinwheels

 1 pkg (8 oz) cream cheese, softened

1 cup shredded cheddar cheese

1 cup sour cream

1 can ( 4 oz) chopped ripe olives

1 can (4 oz) chopped green chiles, well drained

1/2 cup chopped green onions

garlic powder, to taste

seasoned salt, to taste

5 flour tortillas ( 10 inches)

1.  Beat cream cheese, cheese and sour cream until blended.  Stir in olives, green chiles, green onions and seasonings.

2.  Spread over tortillas; roll up tightly.  Wrap each in plastic, twisting ends to seal; refrigerate several hours.

3.  Unwrap.  Cut into 1/2 to 3/4 inch slices, using a serrated knife.  If desired, serve with salsa.

Note:  Can make a day ahead.

Cucumber Salad with Mayo

 1/2 cup mayo

1-2 Tbsp sugar

2 tsp cider vinegar

1/2 tsp dill weed

1/2 tsp salt

4 medium cucumbers, thinly sliced

3 green onions, chopped

In a large bowl, combine mayo, sugar, vinegar, dill and salt; mix well.  Add cucumbers and onions; toss;  Cover an chill for at least 1 hour.

Carmelized Bacon Twists

 1/2 cup packed brown sugar

2 tsp ground cinnamon

1 lb bacon strips

1.  Preheat oven to 350 degrees.  Line a baking pan with foil.

2.  In a shallow bowl, mix brown sugar and cinnamon.  Cut bacon strips crosswise in half; dip in sugar mixture to coat.  Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes

 

Freeze option:  Freeze cooled bacon twists in freezer containers, separating layers with waxed paper.  If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350 degree oven before serving.

Collard Greens and Beans

 2 lbs collard greens

3 bacon strips, chopped

1 small red onion, chopped

2 garlic cloves, minced

2 1/2 cup water

2 Tbsp brown sugar

1 Tbsp cider vinegar

3/4 tsp salt

1/2 tsp pepper

1 can (15 oz) pinto beans, rinsed and drained

1.  Remove and discard center ribs and stems from collard greens.  Cut leaves into 1 inch pieces.  In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.

2.  Add onion and garlic to bacon and drippings; cook and stir 2 minutes.  Add collard greens; cook and stir until they begin to wilt.  Stir in water, brown sugar, vinegar, salt and pepper.  Bring to a boil.  Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

Hot Crab Pinwheels

 1 pkg (8 oz) cream cheese

1 can (6 oz) crabmeat, draied, flaked and cartilage removed

3/4 cup diced sweet red pepper

1/2 cu shredded cheddar cheese

2 green onions, thinly sliced

3 Tbsp minced fresh parsley

1/4 to 12 tsp cayenne pepper

6 flour tortillas (6 inches)

1.  Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne.  Spread 1/3 cup filling over each tortilla; roll up tightly.  Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.

2.  To serve, preheat oven to 350 degrees.  Unwrap rolls; trim ends and cut each into 6 slices.  Place on baking sheets coated with cooking spray.  Bake until bubbly, about 10 minutes.  Serve warm.

Crock Pot Beans

 1 1/2 cups ketchup

1 medium onion, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

 1/2 cup water

1/2 cup packed brown sugar

2 bay leaves

2 to 3 tsp cider vinegar

1 tsp ground mustard

1/8 tsp pepper

1 can (15 oz) great northern beans, rinsed and drained

1 can (15 oz) lima beans

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) black-eyed peas, rinsed and drained

In a crock pot combine the first 10 ingredients.  Stir in the beans and peas.  Cover and cook on low for 5-7 hours or until onion and peppers are tender.  Discard bay leaves. 

Lime- Cilnatro Shrimp Skewers

1/3 cup lime juice

3 Tbsp minced fresh cilantro

2 Tbsp soy sauce

3 garlic cloves, minced

2 tsp olive oil

1 1/4 lbs uncooked shrimp ( 26-30 per pound), peeled and deveined 

1 cup soaked mesquite wood chips (optional)

wooden skewers

1.  In a large bowl, whisk the first 5 ingredients until blended.  Add shrimp; toss to coat.  Refrigerate, covered, 30 minutes.

2.  If desired, add wood chips to grill according to manufacturer's directions.  Drain shrimp, discarding marinade.  On each of 12 soaked wooden appetizer skewers, thread shrimp.

3.  Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

Grilled Huli Huli Chicken

 1 cup packed brown sugar

 3/4 cp ketchup

3/4 cup reduced-sodium soy sauce

1/3 cup chicken broth

2 1/2 tsp minced fresh gingerroot

1 1/2 tsp minced garlic

24 boneless skinless chicken thighs (about 6 lbs)

 

1.  In a small bowl, mix the first 6 ingredients.  Reserve 1 1/3 cups for basting; cover an refrigerate.  Divide remaining marinade between 2 large shallow dishes.  Add 12 chicken thighs to each; turn to coat.  Refrigerate, covered, for 8 hours or overnight.

2.  Drain chicken, discarding marinade.

3  Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side oar until a thermometer reads 170 degrees, baste occasionally with reserved marinade during the last 5 minutes. 

Huli Huli means to turn or reverse  in Hawaiian.

Chicken Paprikash

 2 to 2 1/2 lbs of chicken pieces, preferably thighs and legs

salt

2-3 Tbsp unsalted butter

2 lbs yellow onions, (about 2-3 large onions)

black pepper to taste

2 Tbsp sweet paprika, preferably Hungarian

1 tsp (or to taste), hot paprika or cayenne

1 cup chicken broth

1/2 cup sour cream

1.  Salt the chicken pieces: well and let them sit at room temperature while you cut the onions.  Slice the onions lengthwise (top to root)

2.  Brown the chicken pieces: Heat a large saute pan over medium-high heat and melt the butter.  When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan.  Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn themover and let them cook 2-3 minutes on the other side.  (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.

3.  Saute the onions:   Add the sliced onions to the saute pan and cook them, stirring occasionally, scraping up the browned bits fro the chicken until lightly browned, about 7 minutes.

4.  Add paprika and black pepper:  Add some paprika and black pepper to the onions and stir to combine.  Let cook for a minute.

5.  Add the chicken broth, place chicken on onions, cover and cook:  Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions.  Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces).  When the chicken is cooked through (165 degrees if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat.  (It you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

6.  Remove chicken, stir in sour cream:  When the chicken is done to your taste, remove the chicken from the pan.  Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste.  If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through.  Add the chicken back to the pa and coat with the sauce.

7.  Serve:  Serve with dumplings, rice, egg noodles or potatoes. 

Paprika Chicken

 1 1/2 lbs boneless, skinles chicken breast, cubed in 1/2 inch pieces

2 tsp paprika

1 tsp poultry seasoning

1 tsp kosher salt

1/2 tsp black pepper

1 Tbsp olive oil

1 Tbsp fresh lemon juice

1.  Mix paprika, poultry seasoning, salt and pepper in a small bowl.

2  Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.

3.  Heat olive oil in a large saute pan over medium-high heat.  Add chicken and saute for 5-6 minutes.

4.  Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.

5.  Squeeze the fresh lemon juice over the chicken and serve over steamed brown rice and drizzle the extra pan juices over everything.

Garlic and Paprika Chicken

 12 chicken drumsticks

1/2 cup olive oil

8 choves garlic, minced

2 Tbsp smoked paprika

1/2 tsp red pepper flakes

1/4 cup parsley fresh, chopped

2 tbsp oregano fresh, chopped

1/2 tsp salt or to taste

1/2 tsp black pepper or to taste

1.  Preheat oven to 425 degrees.

2.  In a small skillet heat the olive oil.  Add the garlic, smoked paprika, red pepper flakes and the herbs.  Cook for about 1 minute over medium heat.  Do not burn the garlic.

3.  Clean and dry the drumsticks and season with salt and pepper.

4.  Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughy with the olive oil/paprika mixture.

5.  Place the drumsticks in a 9x13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.

Navajo Tacos with Veggies and Indian Fry Bread

 Fry Bread:

3-3 1/4 cups all purpose flour, plus about 1/2 cup for shaping

1 1/2 tsp baking powder

2 tsp salt

1 1/4 cups very warm water

canola or vegetable oil for frying 

For Fry Bread:

1.  Place 3 cups flour, baking powder and salt into large bowl.  Mix.

2.  Add 1 1/4 cups very warm wataer to bowl and stir with a largea spoon just until combined.

3.  The mixture should be soft, but not sticky.  If the dough is wet and sticky, add ore flour, a little at a time until dough is still soft, but not wet.

4.  Divide the dough into 6 pieces.  Pat out on clean floured surface or between hands that have been dusted with flour.  At this point I let the dough rest while cooking the meat filling and preparing the other toppings. 

5.  Heat oil in pan to 350 degrees.  The oil should be at least 2 inches deep in the pan.  Be sure to use a pan that is fairly deep to prevent the oil from  bubbling over the edge.

6.  When oil is heataed, carefully place the dough into the hot oil one at a time.  Make sure the temperature does ot drop too much.  If placing a piece of dough into the oil makes it stop bubbling, wait to add another piece of dough.  I cook two pieces of dough at a time.

7.  Cook on each side until golden.  Remove from oil to a paper towel or piece of parchment paper.

 

For Tacos:

 1.  Cook the ground beef in a skillet over medium heat.  Drain any grease from pan and discard.

2.  Add chopped onion and all seasonings.  Cook until onion is softened.

3.  Add one can of beans. After the meat and bean mixture has cooked a few minutes, use a potato masher and smash down about 1/2 of the beans (optional)

4.  Cook until mixture is heated through.  Remove from heat and cover until ready to assemble.  This may also be made a day or two ahead an then simply reheated when ready to serve.

5.  Chop all of the topping ingredients and set aside in bowls for easy assembly.

Assembly:

Place warm fry bread on each plate.  Let each person place desired toppings to make their own Navajo taco.  Serve immediately.

Fry Bread  (with yeast)

1 cup warm water

1 Tbsp yeast

3 Tbsp sugar, divided

1/3 cup of canola or vegetable oil

1 tsp sea salt

1 large egg

3 1/2 cups all purpose flour, plus extra for rolling or patting out

 

1.  Place warm water, yeast and one Tbspof sugar in a large bowl.

2.  Let yeast bubble and rise.

3.  Add rest of sugar (2 Tbsp) oil, salt, and egg.  BLend with whisk.

4.  Add 3 cups of all purpose flour and mix with large spoon.  Slowly add the additional 1/2 cup just until the dough is no longer sticky.  This will vary according to the humidity.  The dough should have a matte finish.

5.  Let rest for about 30-45 minutes covered  (or up to 1 1/2 hours), or until the dough is nearly doubled in size.

6.  When reaady to fry, divide the dough into 12 pieces. I use 6 for tacos and 6 for dessert fry bread (nutella, powdered sugar, honey butter or butter and jam).  

7.  Follow recipe directions frying dough and for topping fry bread.

For Taco Filling:

1 lb ground beef

1 cup chopped onion

1 tsp salt and pepper

2 tsp cumin

1/2 tsp chili powder ( or to taste)

1 tsp cumin

1  (15 oz) can small red beans, kidney beans, garbanzo or refried beans (optional)

Topping:

lettuce

cheese

tomato

olives

sou cream

avocado

sour cream or pain unsweetened Greek yogurt

Chopped Cucumber Salad

 3 Tbsp extaa virgin olive oil

# Tbsp fresh lemon juice

sea salt and black pepper, to taste (1/4 tsp each)

1 lb Persian cucumbers (or seedless cucumbers)

4 green onions

1 bunch Italian parsley 

1 lb fresh ripe red tomatoes, mostly seeded

In a small glass bowl, whick your olive oil, lemon juice, sea salt and pepper; set aside.

Gently scrub your vegetables then thoroughly rinse under old rumming water.  Slice cucumber in jhalf lengthwise then dice into cubes.

Chop your green onions and dice the tomatoes.  I discarded most of the tomato seeds for this salad.

Remove most stems from parsley, then chop the leaves.

In a large salad bowl, gently combine diced cucimber, onions, tomatoes and parsley.

Drizzle your prepared dressing over the veggies and gently toss until evenly coated 

Refrigerate for at least 15 minutes to allow the flavors to blend.

German Potato Dumplings

 3 lb medium potatoes (about 10), peeled and quartered

1 cup all-purpose flour

3 large eggs, lightly beaten

2/3 cup dry bread crumbs

1 tsp salt

1/2 tsp ground nutmeg

12 cups water

Browned Butter Sauce:

1/2 cup butter, cubed

1 Tbsp chopped onion

1/4 cup dry bread crumbs

1.  Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered, 15-20 minutes or until tender.  Drain; transfer to a large bowl.

2.  Mash potatoes.  Stir in flour, eggs, bread crumbs, salt and nutmeg.  Shape into sixteen (2 in) balls.

3.  In a Dutch oven, bring 12 cups water to a boil.  Carefully add dumplings. Reduce heat;simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.

4.  Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat.  Heat 5-7 minutes or until butter is golden brown, stirring constantly.  Remove from heat; stir in bread crumbs.  Serve with dumplings.

Crock Pot Sauerkraut Soup

 1 medium potato, cut into 1/4 inch cubes

1 lb smoked kielbasa, cut into 1/2 inch cubes

1 can (32 oz) sauerkraut, rinsed and well drained

4 cups chicken broth

1 can (10 oz) condensed cream of mushroom soup, undiluted

1/2 lb sliced fresh mushrooms

1 cup cubed cooked chicken

2 medium carrots, sliced

2 celery ribs, sliced

2 Tbsp white vinegar

2 tsp dill weed

1/2 tsp pepper

3 to 4 bacon strips, cooked and crumbled

1n a crock pot combine the first 12 ingredients.  Cover and cook on high for 5-6 hours or until the vegetables are tender.  Skim fat.  Garnish with bacon.

German Potato Salad (favorite)

 3 lb small Yukon Gold potatoes, unpeeled (about 10)

2 celery ribs, chopped

1 small onion, chopped

1 cup water 

1/2 cup white vinegar

3/4 cup sugar

1 Tbsp cornstarch

1/4 tsp salt

1/4 tsp pepper

1/2 lb bacon strips, cooked and crumbled

1.  Place potatoes in a large saucepan: add water to cover.  Bring to a boil.  Reduce heat; simmer, uncovered, just until tender, 12-15 minutes.  Add celery and oion; continue cooking until vegetables are tender, aabout 5 minutes longer.  Drain; set aside.

2.  Meanwhile, in a small saucepan, whisk together next 6 ingredients.  Bring to a boil; cook until thickened, about 2 minutes.

3.  When cool enough to handle,slice potatoes; return to large sauce pan with celery and onions.  Add vinegar mixture, tossing to combine.  Add bacon.  Simmer mixture until heated through, 10-12 minutes.  Serve warm.

Homemade Five Bean Salad

 15 oz red kidney beans, rinsed and drained

15 oz cannellini beans, rinsed and drained

15 oz chickpeas, rinsed and drained

1 lb fresh green beans

1 lb fresh golden wax beans (or use 1 (15 oz) can)

1 large red onion, finely sliced

3 Tbsp capers

1/3 cup fresh Italian parsley leaves, chopped

Dressing:

4 Tbsp extra virgin olive oil

4 Tbsp apple cider vinegar

2 Tbsp raw honey, or pure maple syrup

1 Tbsp Dijon mustard

3 cloves fresh garlic, minced

1 tsp dried oregano

1/4 tsp white pepper

1/2 tsp sea salt, or more to taste

Mix ingredients in a large bowl.  Add dressing and serve.

Apple Strudel

 frozen filo dough

1 3/4 lbs Golden Delicious apples, skinned and cored into 1/2 inch pieces

3 Tbsp sugar

1/2 tsp lemon zest

1 1/2 tsp lemon juice

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp salt

3 Tbsp raisins

1 1/2 Tbsp panko breadcrumbs

1/8 tsp salt

7 Tbsp unsalted butter

 

1.  Thaw the filo dough in the refrigerator overnight and on the counter from 30 minutes.  Place on parchment paper and cover with plastic wrap and a damp towel to get from getting dry. 

2.  In a large bowl add the apples, sugar, lemon zest, lemon juice, cinnamon, ginger and salt.  Cover with a plate and microwave for 2 minutes. Cover for 5 minutes and rest.  Drain juice from the apples and reserve.

3.  Add the raisins and the panko breadcrumbs.  Mix together.

4.  In a glass measuring dish combine the melted butter and 1/8 tsp salt. Set aside

5.  To prepare the strudel layers: 

*Place 1 filo dough on parchment paper

*Spread with melted butter using a brush

*Lightly sprinkle with powdered sugar

*Press down gently after each layer

*Do this 7 times for 1 strudel

6.  After all the layers for done spoon the apple mixture down the middle. 

7.  Fold sides in and the other sides (like a package)

8.  Glue all sides closed with the reserved apple juice.  Brush on more apple juice on top to coat.

9.  Place in the middle of baking pan and bake at 375 degrees for 30 minutes (turning 1/2  way).  Will be puffed up and golden browned. Rest for 3 minutes. Slice into thirds adn dust with powdered sugar and Serve.

 

Marinated Chickpeas

 2 (14 oz) cans chickpeas, drained and rinsed

1 (12 oz) jar roasted red peppers in olive oil and garlic, chopped

4 sun dried tomatoes marinataed in oil, chopped

4 oz feta cheese, crumbled

1/4 cup chopped kalamata olives

1 lemon, zest freshly grated and juiced

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes

1 1/2 Tbsp red wine vinegar

1 Tbsp honey

2 garlic cloves

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/3 cup olive oil, preferably from the jar of roasted red peppers

For serving:

baby English cucumbers, chopped

chopped fresh parsley

1.  In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice, pepper flakes and oregano.  Stir to combine.

2.  In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper.  Whisk in the olive oil.  I love to use the residual olive oil from the jar of roasted red peppers ( or even the sun dried tomatoes).  If you don't  have enough, just use as much as you have.  Or just use regular extra virgin olive oil.

3.  Pour the mixture over the chickpeas.  Cover and refrigerate.  These stay great in the fridge for about 4 days. 

4.  These are so versatile.  Every time I eat these, I like to stir in fresh cucumber and fresh parsley- as much as you wish.  I will stir these in and let them sit for 5 minutes or so.  Then I'll use the chickpeas as desired- eat them as is, add them to salad, to a pita on toast- anything.

Chocolate Zucchini Cake

 1 cup whole wheat flour

1/3 cup raw unsweetened cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1 cup fresh zucchini, shredded

1/2 cup unsweetened almond mik

3 Tbsp raw honey

3 Tbsp pure maple syrup

1 Tbsp coconut oil, melted

1 large egg

1 tsp pure vanilla extract

1.  Preheat oven to 350 degrees.  Spray two 6 inch cake pans with coconut spray.

2.  In a large mixing bowl combine flour, cocoa powder, baking soda, and salt. Whisk dry ingredients together well.

3.  In another bowl, combine shredded zucchini, almond milk, honey, maple syrup, coconut oil, egg, and vanilla extract.  Whisk until well combined.

4.  Add wet ingredients to dry ingredients and stir until combined, don't over mix.

5.  Divide batter between the two 6 inch pans. Bake in preheated oven for 20 minutes or until a toothpick comes out clean.

6.  Cool in pan for 10-15 minutes, carefully remove from pans and cool cakes completely on wire rack.

Chocolate Frosting Ingredients:

1 1/2 cups high quality dark chocolate chips ( Lily's brand made with stevia)

3/4 cups coconut cream (open can and skim off top cream for this use, throw the rest in a smoothie for later)

In a saucepan, melt chocolate chips and coconut cream together, mixing well until combined.  Remove from heat, and immediately add 1/2 tsp pure vanilla extract into your frosting mixing well.  Allow frosting to sit on the counter for an hour or two until cool and thick.  Gently frost your cake.

Homemade Pizza Crust

 2 1/4 tsp active dry yeast (or 1 pkg)

1/2 tsp brown sugar

1 1/2 cups warm water

 

Mix together in a large bowl and rest for 10 minutes.

1 Tbsp Italian seasoning

1 tsp garlic powder

1/2 tsp onion powder

2 Tbsp olive oil

1/2 cup grated Parmesan cheese

 

Mix together with the yeast.

 

2 1/2 cups flour ( 3 1/2 cups total)

 

Start adding 2 1/2 cups flour.  Knead and add more flour on the counter until its not sticky anymore.  Put back in a bowl that has been sprayed with nonstick cooking spray and cover with a towel for 1 hour to rise.  

Punch down and using a rolling pin make 1 large pizza or 6-8 small individual pizzas.  If making 1 large spray a baking sheet and cover with pizza dough.  

Topping:

Prego tradition sauce

shredded cheese

canadian bacon/pineapple

pepporoni

Bake at 425 degrees for 15 minutes.  Check the bottom to see if its golden brown.  

Recipe:  Six Sisters Stuff

Watergate Salad

 1 box pistashio instant pudding

1 (20 oz) can crushed pineapples

1 cup mini marshmellows

8 oz cool whip thawed

Mix together in a bowl and refrigerate before serving.

German Spaetzle

 2 cups flour

1/2 tsp nutmeg

1 Tbsp parsley, chopped

6 eggs

1/2 cup milk

 

In a large bowl add flour, nutmeg and parsley. Mix.  Alternate adding the eggs with the milk until all added. Rest for 30 minutes.  In a large pan of salted boiling water add the batter using the back of a spoon or ladle and a grater or (something with holes).  When they float to the top they are done.  Fry the finished spaetzle in a pan of melted butter to crisp up.  Serve. 

Recipe: from the stay at home chef

Strawberry Cake

 Cake:

1 white box cake mix (Dunkin Hines)

1 strawberry jello box (3 oz)

1/2 cup whole milk

1 cup vegetable oil (or canola oil)

4 eggs

1 cup mashed strawberries with juice

 

Mix together using a mixer.  Preheat oven to 350 degrees. Add strawberries.  Mix well.  Spray 3  8- inch  cake pans with Bakers Joy (nonstick spray with flour). Slap down each cake pan to get out the air bubbles.  Bake for 25 minutes or until a toothpick comes out clean.

Cream Cheese Frosting:

8 oz brick of soft cream cheese

1 stick butter

3 1/2 cups powdered sugar (divided)

1/2 cup mashed strawberries (drained)

Mix cream cheese and butter together in a mixer.  Add 2 cups of powdered sugar and mix.  Add the mashed strawberries.  Mix together.  Add another cup of powdered sugar. If need for consistency add 1/2 cup powdered sugar.  Frost the cake.  Refrigerate for an 1 1/2 hour to set up.

Chicken Paprikash

 4 large bone in, skin on chicken thighs

butter and oil

1 onion, chopped

1/2 head of cabbage, chopped

paprika

2 Tbsp flour

4 cups chicken stock

8 oz sour cream

parsley, for garnish

 

Chicken thighs should be room temperature for at least 30 minutes. Dry with a paper towel. Season both sides of thighs with salt, pepper and paprika.  In a Dutch oven pot heat 3 Tbsp butter and oil.  Place thighs skin side down on a med/low heat.  Put on lid. 

Flip chicken when golden browned to the other side.  Add onions and salt.  Take out chicken to a plate.

Add cabbage and paprika.  Add flour and mix together.  Add chicken stock and simmer.  

Put back in chicken thighs and place on top of stock (not submerged in stock). No lid to get more color on chicken.  Put in the oven to finish cooking.  

Take out chicken thighs again.  Season pot with salt, pepper and paprika again.  Take off the heat and add sour cream.  Whisk on low and add parsley.  

Add dumplings to the pot and put back in the chicken thighs. Serve

Dumplings:

3 cups all purpose flour

salt and pepper

2 eggs

1 cup whole milk

Mix together. Dough will be sticky. Wet a wooden board and scrapper and cut into a large pot of salted boiling water.  When floating on the top + 2 minutes its done. 

Recipe:  Michael Symon

Cornflake Candy

 1 cup granulated sugar

1 cup corn syrup

1 cup peanut butter

1 tsp vanilla

6 cups cornflakes

Put 2 wax papers out on counter for the candy to cool.

In a pot heat sugar and corn syrup until sugar melts.  Take off stove and add peanut butter and vanilla.  Stir well.  Add cornflakes 2 cups at a time.  Stir well.  Using 2 spoons scoop out onto wax paper.  It needs to cool and will harden up.

Creamy Mushroom Soup

 16 oz mushrooms, chopped

butter

garlic, chopped

thyme

celery, chopped

onion, chopped

salt and pepper

2 Tbsp flour

1 box vegetable broth (4 cups)

1/2 cup heavy cream

dash of balsamic 

parsley, chopped

In a small pan saute 1 small amount of mushrooms in butter for garnish.

In a large pot add butter, garlic, thyme, celery, onion, mushrooms and salt and pepper.  Cook for 5 minutes. Stirring often.  Add flour to thicken.  Mix.

Add vegetable broth and simmer for 20 minutes. Using an immersion blender blend the soup.  Add the heavy cream and a bit of balsamic.  

To serve garnish with mushrooms and parsley.

Recipe:  Pioneer Woman

Spaetzle

flour

1 egg

salt

sour cream ( just a bit)

milk

 

In a small bowl add a bit of each ingredient.  Whisk together.  If it looks too thin, add more flour.  If it looks too thick, add more milk. Have a pan of 2 Tbsp of butter melted waiting for the finished spaetzle.  In a pot of boiling salted water use the back of a cheese grater and a spoon to drop the batter into the water.  When then rise to the top they are done.  Drain them and add the the melted butter pan to saute for 2 minutes.  When done top with chopped fresh parsley. Serve with meat or vegetables.

Red Beans and Rice

 1 lb red beans, cleaned and drained

1 onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 Kiebasa, chopped

2 cloves garlic, chopped

salt and pepper

1 bay leaf

1 box chicken stock (4 cups) and 4 1/2 cups water

cooked rice

In a crockpot on low for 8 -10 hours.  Serve with rice.  To an individual bowl first add the rice and then beans on top. 

String Beans

 string beans (8 oz) trim off ends

1 shallet, chopped

In a skillet with butter and oil saute string beans.  Add a little water and cover with a lid to steam.  Boil and cook for 6 more minutes. When cooked to your desired doneness (not mushy but firm and slightly crunchy)  drain the string beans in a slightly cooked bowl to stop the cooking.

In a small pan saute the shallot for 1 to 2 minutes.  Combine with the string beans and add salt/pepper.

Recipe: from Jacques Pepin

Pork Butt Rattatouie

 small pork butt (seared on all sides)

garlic cloves

1 onion, rough chopped

1 eggplant, rough chopped

1 zucchini, rough chopped

1 tomato, rough chopped

Before searing the meat cut slits on top to add garlic cloves inside the holes.  Add vegetables to a dutch oven and the meat on top.  Bake in a 275 degree oven for 1 1/2 -2 hours.  

 

Recipe: from Jacques Pepin

 

 

 

Fresh Fried Mushrooms

 mushroom (8 oz)

butter milk (just a bit)

self rising flour

tumeric

garlic powder

salt and pepper

paprika

In a bowl add above ingredients.  Stir to have enough to coat mushrooms.  Heat oil in a pan and drop mushrooms in hot oil until golden brown.

Dip:

2  Tbsp mayo

dash of buttermilk

1 tsp ranch dressing dip from pkg

2 tsp horseradish

 

Mix together in a small bowl and use for dipping the fried mushrooms.

Shrimp Basil Pasta

 angel hair pasta noodles (boil in a large pan using warm chicken stock)

cheery tomatoes (2 pkg)

2 garlic cloves

basil

salt and pepper

olive oil

frozen shrimp, cleaned and already cooked

 

On the stove in a large pan lay out flat the noodles.  Ladle warmed chicken stock to cover and cook. Meanwhile, roast the tomatoes in a 400 degree oven for 15 minutes.  To prepare the tomatoes, place on a rimmed baking sheet. Toss with olive oil, basil, 2 garlic cloves, salt and pepper. After noodles and tomatoes are cooked place in a large bowl and add the cooked shrimp.  Can add more olive oil, basil, salt and pepper if needed.

Bell Pepper and Potato Frittata

 Prep Time:  10 minutes    Cook Time:  40 minutes    Total Time:  50 minutes

4 thin slices green bell pepper (sliced into 1/4 -inch thin slices crosswise)

4 large eggs

4 large egg whites

kosher salt adn pepper (to taste)

1 tsp olive oi

1/4 cup minced shallots

1 (7 oz( medium peeled Yukon Gold potatoes, diced into 1/2-inch pieces

1/4 tsp garlic powder

1/4 tsp paprika

1. Preheat oven to 400 degrees.

2.  Crack the eggs and egg whites into a large bowl.  Add salt and fresh cracked pepper and beat until blended.

3.  Heat a 10-inch nonstick oven safe skillet over medium heat.  Add the oil land shallots to the pan and cook until golden, 2 to 3 minutes.

4.  Add the potatoes, season with salt, garlic powder, paprika and black pepper.  Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.

5.  Pour the egg mixture into the skillet.  Carefully arrange the bell peppers on top to create a shamrock pattern if desired.  Reduce the heat to low and cool until the edges are set, 6 to 8 minutes.

6.  Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.

7.  Remove from the oven and transfer onto a large plate.  Cut into 4 wedges and serve.

Crumb Bun (Sun Glo Bakery style)

1 1/2 cup flour

1/2 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1 egg

1/2 cup milk

2 Tbsp canola oil

2 tsp vanilla

 

Topping:

2 1/2 cup flour

1 cup brown sugar

1 1/2 tsp cinnamon

2 sticks butter, melted

Combine and toss together with hands

 

Sift together dry ingredients, flour, sugar, baking powder and salt.  In a separate bowl combine egg, milk, canola oil and vanilla.  Whisk together.  Combine. Batter will be thick and seem not enough but it will work. 

Spread in a sprayed floured baking pan. Add topping. Spread evenly in pan. Bake at 325 degrees for 20 minutes.  Dust with powdered sugar and cut into 3 inch squares for serving.

Beef Stroganoff

 Chuck Roast, cut into strips

3 large onions, chopped

2-3 cans cream of mushroom soup

1-2 cans of water

2 Tbsp Worcestershire sauce

1 Tbsp garlic powder

1 large (pint) sour cream

8 oz mushrooms , chopped (optional)

 

1.  Cut beef roast into strips.  Brown them in oil in batches (maybe 3 don't crowd)

2. After browning beef put into a large pot.  In the pan you just browned the beef saute the chopped onions using the dripping for grease.  

3.  To the beef add soups and water and cooked onions and mushrooms (optional).

4.  Add Worcestershire sauce, garlic powder and let simmer for 1 hour.  (can do a day before and chill until needed.

5.  Before serving mix in sour cream.  

Note: can serve with egg noodles, rice (a heaping cup) and green beans with 1-2 Tbsp onion flakes.

Sheet Pan Fried Rice with Tofu

 rice ( cooked white or leftover)

tofu

frozen vegetables

soy sauce

sesame oil

fresh ginger

garlic, minced

Whisk together in a small bowl soy sauce, sesame oil, ginger and garlic.  In a large bowl add rice, tofu, frozen vegetables and salt.  Combine wet to dry ingredients and mix.  Spread out in an even layer on a parchment papered baking sheet.  Cover with aluminum foil.  Bake in a 375 degree oven for 10 minutes.  Take off aluminum foil and bake for another 15 minutes.

German Potato Pancakes

1 lb russet potatoes, about 2 medium or 3 small

1/2 medium onion

3/4 tsp kosher slt, plus more to taste

ground pepper

ground nutmeg

1 large egg

1/4 cup vegetable oil, for frying

Optional: applesauce, parsley and sour cream  for serving

 

 

 Wash, peel, and coarsely grate the potatoes

Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.

Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.

Add the potatoes back to the starch.

Grate the onion over the potatoes.

Add the salt, pepper, nutmeg, and egg.  Mix thoroughly.

Heat the oil over medium-high heat in a large nonstick skillet until it begins to shimmer.

Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon.  Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.

Drain on paper towels, and serve hot with applesauce and sour cream, if you like.  Garnish with parsley, if desired.

* Freezes well

Rigatoni Pasta with Meat Sauce

 6 slices of bacon (put in freezer on a baking pan for 20 minutes to cut easier)

oil

1 lb ground beef

1 onion, chopped

3 garlic cloves, chopped

thyme

tomato paste

vegetable broth and wine vinegar

canned whole tomato (squeeze to crush tomatoes)

parsley or basil

2 tsp butter

grated Parmesan cheese

Rigatoni Pasta

 

In a skillet on med/high heat ad 2 oz olive oil. Add onions and garlic. Add dried thyme and tomato paste.  Add broth and vinegar. Add canned tomato, pepper, and a splash of water.  Put lid on top for 45 minutes to 1 hour.

Cook pasta in boiling salted water. After an hour put pasta directly into the sauce and 2 to 3 ladles of pasta water. Add parsley or basil, chopped and a pat of butter.  Add grated Parmesan cheese and serve.

German Chocolate Cake

1  Dunkin Hines German Chocolate Cake mix

1 cup buttermilk instead of water in pkg

3 eggs

1/3 cup vegetable oil

Sift and put all ingredients in a bowl. Make a well in the cake mix and add slightly beaten eggs, oil and buttermilk.  Mix well.  Spray 2 8inch cake pans generously and evenly put batter in both pans. Tap out bubbles.  Bake at 350 degrees for 25-30 minutes.

Frosting

1 stick unsalted butter, melted (1/2 cup)

2 eggs

10 oz evaporated milk (11/3 cups)

1 1/3 cup sugar

2/3 cup coconut flake

1 cups pecans, chopped

1 tsp vanilla

In a medium sized pot add butter, milk and sugar.  Mix on low over the stove.  Take off the heat if needed.  Add in 2 eggs beaten and stir (10-12 minutes) on medium to a simmer as it thickens. Add vanilla, pecans and coconuts.  Mix and stir.  Let it cool for 1 hour before frosting cake.

Chocolate Ganache

1 1/2 heavy cream

1 1/2 semisweet chocolate chips

In a bowl in the microwave by 30 seconds 3 or 4 times until smooth. Then blend the chocolate ganache in a stand mixer to cream up and make it fluffier.  Will take about 5 minutes. When cold it will whip up faster. 

Put cake together:

1.  Bottom layer of cake

2.  Coconut frosting to the edge and use alot

3.  whipped chocolate on top

4. next layer of cake

5.  cocout frosting ( put in the middle adn go out ad down the sides)

6.  Whipped chocolate in a piping bag and make swirl circles on top using the star tips and around the bottom of the cake.

Boil eggs (soft, medium and hard boiled)

 eggs

 

Soft boil:

1.  Large pot with boiling water 

2.  Boil for 5 minutes

3.  Shock in a container of ice  for 2-3 minutes to stop them from cooking

 4. Crack lots of web cracks and peel under the sink faucet

 

Medium Boil:

1.  Large pot of boiling water

2.  Boil for 8 minutes

3.  Shock in ice water for 2-3 minutes

Hard Boil:

1.  Large pot of boiling water

2.  Boil for 6 minutes. Put a lid on top and take off heat for 6 more minutes

3.  Shock in ice water for 2-3 minutes or longer

 

Crispy Oven Roasted Potatoes

 Potatoes, peeled and chopped into 1 inch pieces

2 Tbsp olive oil 

2 tsp salt

1/2 tsp pepper

Optional herbs, sage, thyme, rosemary

1.  Preheat oven to 375 degrees.  Put a metal pan in the oven while preheating.  Preheat at least 45 minutes.

2.  Peel and cut potatoes into 1 inch pieces. Yukon Gold or Russets work best. Put in a bowl of water so they won't brown.

3.  Drain potatoes well and but in a bowl.  Add 2 Tbsp olive oil, 2 tsp salt and 1/2 tsp pepper.  Toss to coat.  Remove pan from oven carefully. 

4. Put potatoes on the hot pan shaking and stirring every 10-15 minutes for even browning.  Add herbs the last 10 minutes so they don't burn.  sage, thyme, rosemary

5.  Cook at 375 degrees for 60 minutes 

Chocolate Chuck Blondies

 1/2 lb room temp butter, (2 sticks)

1 cup brown sugar

1/2 cup sugar

2 cups flour 

1 tsp baking soda

1 tsp Kosher salt

2 tsp vanilla 

2 eggs, room temp

1 1/2 cups walnuts, chopped

1 1/4 lbs (2 pkg) chocolate chunks

 

Sift together dry ingredients.  Set aside.  Cream butter and sugars.  Add vanilla and eggs.  Add dry ingredients.  Mix.  Add 1 1/2 cups chopped walnuts and 1 1/4 lbs (2 pkgs) chocolate chunks.  Spread in a baking pan.  Bake in a 350 degrees oven for 30 minutes.  Toothpick will not be clean like its underbaked.

Recipe: from Ina Garten

Roasted Brussel Sprouts and Zucchini

 lg zucchini, cut up

bag of Brussel Sprouts, cut up

bacon grease

olive oil

Pink Himalayan salt

black pepper

onion powder

2 Tbsp garlic, minced

Italian seasoning (optional)

Mix all ingredients in a baking pan. Spread on aluminum foil pan in a single layer.  Bake at 400 or 375 degrees for 1 hour.  

Note:  Can add bacon pieces.  Can add cauliflower, broccoli or squash

Baked Italian Chicken

 4 chicken breasts (cut in half, so 8 cutlets)

Olive garden Italian dressing

garlic powder

Italian seasoning (optional)

1 cup Parmesan cheese

olive oil

In a bowl combine chicken and dressing. Let it blend together in the refrigerator for at least an hour.  Place chicken with dressing on it in a baking pan.  Add garlic powder, Italian seasoning and grated Parmesan cheese on top. Sprinkle with a bit of olive oil.  Bake in a 375 degree oven for 30 minutes.  Last few minutes broil so it will be golden brown.

Baked Ranch Chicken

 1 1/2 lb chicken breasts (same thickness 1/4 inch)

salt and pepper

garlic salt

onion salt

3/4  cream cheese (1/2 block), take out of the fridge to thaw at least an hour

1/2 cup shredded cheese

crumbled up bacon pieces

pkg ranch seasoning

 

1.  Spray a casserole dish with cooking spray.  Season chicken with spices and put in pan. Set aside.

2.  In a bowl combine together thawed cream cheese, shredded cheese, bacon and ranch seasoning. 

3.  Spread on top of chicken and sprinkle a little more cheese on top.

4.  Bake at 350 degrees for 20  minutes. Garnish with bacon bits and green onions

Serve with roasted vegetables, green salad, rice or pasta

Yellow Squash Cassorole

 4 cups squash, cooked, drained and mashup a bit

1 egg, beaten

1 tsp salt

1 tsp pepper

1/2 cup mayo

1 tsp sugar

1/2 cup onion, chopped

1 cup shredded cheese

1 sleeve Ritz crackers, crushed up

1/4-1/3 cup melted butter

In a large bowl combine squash, egg, salt and pepper, mayo, sugar, onion and cheese.  Pour into a casserole dish that has been sprayed with non-stick oil.  Combine crackers and butter and put on top. Bake at 350 degrees for 40 minutes.

Funnel Cake

 3 eggs

1/2 cup sugar

2 cups milk

4 cups flour

1/2 tsp salt

2 tsp baking powder

Combine dry ingredients into wet ingredients in a bowl until smooth.  Add peanut oil at 300 degrees and using a metal ring in a large skillet for containment pour batter using a funnel in a spiral motion.  Moving all around in a circle, criss cross pattern.  When lightly browned flip over to brown the other side.  Drain on a paper after both sides are fried. Top with powdered sugar.

Glazed Carrots

 carrots

melted butter

maple syrup

 

Heat the butter and syrup in a skillet.  Add the carrots and saute a few minutes until tender but not mushy.

Steamed Collard Greens

 bacon grease or 4 Tbsp olive oil

3-4 stacks of collard greens, cut, cleaned and ribs taken out

1 onion, chopped

salt to taste

In a large skillet heat on high the grease.  Add collard greens filled up. Top with onions. Turn down the heat and flip over to stir.  Do not add salt.  Put lid on to steam for 15 minutes on low. No water. Add salt if needed or more grease.  Done when its no longer crunchy.

Reuben Casserole

1 1/2 cups sauerkraut

2 Tbsp Thousand Island dresing

1/2 lb corned beef (from deli)

1 roll of refrigerator biscuits

caraway seeds

2 sliced tomatoes

butter 2 cups shredded swiss cheese

rye crisp crumbs (melba toast) 

1.  Preheat oven to 425 degrees. 

2. Using an 8x8 casserole dish line the bottom with sauerkraut.

2.  Top with tomato slices in a layer

3.  Sprinkle 2 Tbsp cubed butter

4.  Pour over the salad dressing

5.  Top with the corned beef

6.  Sprinkle Swiss cheese to top 

7.  Bake for 15 minutes

8.  Top with biscuit 6 in many layers to cover

9.  sprinkle caraway seeds and rye crisps on top

10. Bake in the oven for 15 more minutes

Perfect for St. Patrick's Day dinner

Hungarian Noodles

 3 1/2 cups flour

4 egg yolks and 1 whole egg (beaten)

1 1/3 cup milk

1 Tbsp salt

pepper to taste

1/4 tsp nutmeg

In a bowl add dry ingredients, flour, salt, pepper and nutmeg.  In a separate bowl mix together eggs and milk.  Add wet  ingredients to dry ingredients and mix together.  Will be a sticky dough. Some lumps is okay. Chill for 1 hour. 

Using a scraper and a container with holes (colinder) push down on dough with scraper over a pot of boiling water. It should drop into the boiling salted water.  Stir.  When it floats to the top its done. Drain.  Shock it in cold water to stop the cooking process. Drain. 

Saute noodles in a  skillet with 1 tsp butter. Serve as a side dish.  Can add salt and pepper, fresh herbs like thyme, rosemary and basil, carmelized onions or cheese.

Christmas Cranberry Mold Salad

 7 ribs celery, chopped small and peeled

2 oranges with skin, cut into fourths (chopped in a food processor)

2 pkg fresh cranberries (rough chopped in a food processor)

1 large can crushed pineapple, drain juice ( 28 oz or 1 lb?)

1 cup chopped pecans

1 cup sugar

1 cup boiling water

1 large lemon jello box

2 large raspberry jello boxes

In a large bowl add celery, chopped oranges, chopped cranberries, pineapple drained, pecans and sugar. On stove boil 1 cup water to a rolling boil. Add all the jello and mix.  Add to the bowl and stir together.  Place in a mold or a serving bowl leveled off flat.  Refrigerate to chill and set up.

Chocolate Pie

 1 pie crust (poke holes in before baking)

1 cup sugar

3 Tbsp Hersheys Choco powder

3 heaping Tbsp corn starch 

2 cups milk

1/2 stick butter (1/2 cup)

1 tsp vanilla

3 eggs (separate yolks and whites)

 

Bake pie crust in oven according to package.  Let cool completely.  In a medium pot mix using a whisk sugar, choco, corn starch, milk (add slowly), butter, vanilla and egg yolks. Cook to thicken for a few minutes mixing constantly.  Be sure to get the bottom so it doesn't stick or burn. Will firm up to look like pudding.  

Meringue:

In a mixer at high speed whip up the egg whites and 1/4 cup sugar. 

To assembly pie

1.  smooth chocolate into cooked pie shell

2. Top with meringue smoothing it out to the edge

3.  Put in the oven for 2-3 minutes to lightly brown the meringue (or 30 seconds on broil) Watch carefully that it doesn't burn.

Creamy Mashed Potatoes

 Potatoes

melted butter

1 cup warm milk (microwave)

 

Boil potatoes in salt and drain.  Meanwhile, add hot water to the mixer bowl.  When ready, dump out water. The bowl will be warm. Attach to mixer and mix the potatoes getting it smooth and all the lumps out.  Add melted butter and warm milk and mix.  When smooth pour into a warmed serving plate (heated in an oven that is warm but turned off) Put a plate on top to keep it warm before serving.

Creamy Macaroni and Cheese

 elbow pasta

sm half (4 oz) velvetta cheese

sm half (4 oz) cream cheese

1/2 cup milk

2 tsp melted butter

 

Boil pasta in salted water and drain.  Return to pot.  Add small pieces of velvetta cheese and cream cheese. Mix. Add milk and butter.  Mix continually to melt  ingredients. Can pour it into a casserole dish and top with melted butter breadcrumbs.  

Roasted Baby Potatoes

 1 (24 oz) bag unpeeled golden baby potatoes

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp chopped fresh rosemary, or to taste

sea salt and freshly ground black pepper to taste

1.  Preheat the oven to 400 degrees. Dry potatoes thoroughly after rinsing or oil will not stick.  Tastes best with olive oil.

2.  Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl.  Toss until potatoes are covered and garlic is evenly distributed.  Transfer to a rimmed baking sheet.

3.  Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes. Depending on size of potatoes the time may be sooner.

Magic Mix

 1 (16 oz) box Lucky Charms cereal, marshmallows separated from cereal

3 cups Chex cereal

2 cups pretzel snaps (or mini pretzels)

1 (2 oz) container rainbow jimmies or sprinkles

2 cups Mini Trix cereal (or another rainbow colored cereal)

1 (16 oz) package CandiQuik vanilla candy coating or 1 (20 oz) package vanilla almond bark

1.  Separate the marshmallows from the cereal of the Lucky Charms.  There should be about 2 cups marshmallows.

2.  In a large bowl, combine the Lucky Charms cereal, Chex cereal and pretzels.

3.  In a microwave safe bowl, melt the almond bark according to package directions, usually 2 to 2 1/2 minutes, stirring every minute until melted and smooth.  Be sure not to over melt the almond bark as it will burn and become to thick to stir and coat the mix evenly.

4.  Pour the melted almond bark over the ingredients in the large bowl and toss to coat with a large spoon.  Ingredients would be evenly coated i the almond bark.

5.  Spread the mixture out in an even layer on parchment paper.  Immediately sprinkle with rainbow jimmies then the Mini Trix cereal and the Lucky Charms marshmallows.  Allow mixture to cool completely.  Break apart to serve.  Store in an airtight container baggie.

Roasted Chickpeas

can of chickpeas

olive oil

salt and pepper

smoked paprika (optional)

1.  Preheat oven to 450 degrees and place a rimmed baking sheet in the oven while it preheats.  

2.  Drain the rinse a 15.5 oz can of chickpeas.  Then pat very dry with paper towels.  Any residual moisture will cause the chickpeas to steam instead of crisp.

3.  When they're dry, toss the chickpeas with 1 Tbsp olive oil and 1/4 each kosher salt and black pepper.  Carefully remove the baking sheet from the oven, place the chickpeas on in an even layer, and return to the oven.  Roast, shaking the pan halfway through, until crispy, 20 to 25 minutes.  Try switching up the seasonings- smoked paprika.

Cabbage Roll Casserole

 1 lb lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp ground cayenne pepper

2 Tsp brown sugar

1 (15 oz) can tomato sauce

1 (14.5 oz) can low sodium beef broth

1 cup long grain white rice (uncooked)

2 Tbsp olive oil

1 medium head green cabbage, chopped

1 1/2 cups finely shredded sharp cheddar

1 1/2 cups finely shredded Monterey Jack cheese

1. Preheat oven to 350 degrees.  Spray 9x13 casserole dish with nonstick cooking spray or olive oil spray.

2.  Brown ground beef.  When the ground beef is aboout halfway browned add the onion; cook until the beef is fully browned.  Reduce the heat to low.  Add the garlic and cook for 1 minutes stirring.

3.  Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice.  Bring the mixture to a low boil.  Turn to simmer ad cover with lid.  Simmer for 20 minutes until rice is tender.

4.  Heat 1 Tbsp olive oil in large skillet over medium heat.  Add 1/2 of the chopped cabbage and cook until slightly tender;5-7 minutes.  Spread cabbage over the bottom of the casserole dish.  Top with 1/2 of the ground beef mixture.  Sprinkle with 1/2 of the cheese; blending them.  Heat 1 Tbsp olive oil in large skillet over medium heat.  Add the other 1/2 of the chopped cabbage and acook until slightly tender;5-7 minutes.  Spread the cabbage over the cheese in the casserole dish.  Top with the other 1/2 of the beef mixture and then with the remaining cheese.

5.  Cover the casserole with aluminum foil and bake for 20 minutes.  Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.

Mandarin Orange, Pineapple Citrus Cake

 box yellow cake mix

1/2 cup vegetable oil

4 eggs

1/2 cup sour cream

8 oz can Mandarin oranges with juice

Mix together with a mixer in a large bowl. Divide into 3 8 inch cake pans sprayed with nonstick spray.  Shake and slam it down to get out any air bubbles.  Bake in a 350 oven for 20-25 minutes. Check if a toothpick comes out clean.  Cool completely. 

Frosting:

5 oz vanilla  instant pudding  (or 2 small pkg)

1 20 oz can crushed pineapples with juice

16 oz cool whip 

Mix together in a bowl.  Frost in between layers of cake and sides/top.  Will be light and airy.  Keep in the refrigerator.

Collard Greens with Bacon

 2 bunches of collard greens

3-6 strips of bacon, cut into small pieces,  cooked up and removed from pan

1 onion, chopped

3 garlic cloves, chopped

honey

salt and pepper

hot sauce (optional)

 

In a hot pan cook bacon, set aside.  Add the collard greens, onions and garlic and cook in the bacon grease.  Add back the bacon pieces.  Add a bit of honey and hot sauce. Simmer for 20-30 minutes. 

Brussel Sprouts

 8 oz Brussel Sprouts ( cut into thin slices)

2 slices of bacon, cut into small pieces

salt and pepper

water

olive oil

 

In a pan on the stove heat up 1 Tbsp oil an cook up bacon pieces.  Add Brussel Sprout slices to the bacon. Mix together and let cook. Add salt and pepper.  Add 1 Tbsp of water and place lid on top.  Should be done in another 3 minutes. Add a bit of olive oil before serving.

Easy Baked Chicken

 4 chicken thighs with bones and skins

4 chicken legs with bones and skins

olive oil

Weber chicken seasoning, salt free

Weber roasted garlic and herb seasoning, salt free

Lawry's chicken and poultry rub

 

Place chicken on a baking pan.  Coat with olive oil.  Coat with seasonings generously. Place on a lightly sprayed baking rack on a baking pan. Bake in a 375 degree oven for 50-90 minutes.  Most likely done at 70 minutes but each oven is different.

Chicken Noodle Soup

 2 whole chickens, (place in a large pot filled with water on med/high heat for 60-80 minutes)

carrots, thick cuts

celery, think cuts

onions, chopped

garlic

1 pkg. egg noodles

1,  In a pan on the stove add 1 Tbsp oil and saute vegetables on low for 15 minutes.  

2.  Take skin and bones off of chicken. (can save for chicken stock) Let cool first ( can use Rotissere chicken instead)

3.  Pull off the chicken into bite size pieces. Freeze about 1/3 for another meal in a ziplock bag and put back the rest into the pot with the vegetables.

4.  In another large pot boil water with salt and cook a package of egg noodles

5.  Use cold water to drain the noodles after cooking. Put into a ziplock bag and sprinkle with olive oil. Helps to keep the noodles fresh.

6.  Add finely chopped parsley and salt/pepper to pot

7. To serve:  add noodles to the bottom of an individual soup bowl then top with the soup, sprinkle with more parsley.

Cabbage Casserole

Medium size green cabbage, cut into pieces

1 Vidella medium onion, cut up into large circle cuts

1 can cream of chicken soup

1 cup mayo

1/2 stick melted butter (1/4 cup)

salt and pepper

Topping:

1/2 stick melted butter (1/4 cup), more if needed

1 cup grated cheese

1 sleeve of Ritz crackers, crushed fine 

Into a casserole dish add the cabbage and onions, Mix together in a bowl the soup, mayo, butter and salt and pepper,  Add to the cabbage.  Mix the topping and place evenly on top.  Bake in a 350 degree oven for 45 minutes until the cabbage and onions are cooked.

 

Fried Okra or Fried Green Tomatoes

 Okra, cut up into 1/2 inch cubes or Green Tomatoes, cut up into 1/2 inch cubes

1 Tbsp of buttermilk, (just to stick to the okra or green tomatoes)

salt and pepper

4 Tbsp self rising corn meal

2 Tbsp flour

In a bowl mix all ingredients.  You want to coat each individual piece.  Heat a pan to med/high and when the oil is very hot add Okra or Green Tomatoes in batches. You don't want to crowd the pan.When nicely golden browned place on a towel covered plate to drain.

Marinated Vegetable Salad

 2 large tomatoes, cut into bite size chunks, (sprinkle with salt to get out the water and set in a strainer)

1 large white onion, chopped medium size

3 cucumber, cut into fourth longways and remove seeds, chop into bite size chunks

2-3 green bell pepper, chopped into strips and then small chunks

Put all in a plastic container with a lid. Add marinate and mix together. Stir a few times and leave the fridge overnight.

Marinate

1/2 cup sugar

1/4 cup oil (vegetable oil not olive oil)

1/2 cup white vinegar

pepper

Mix together.  May need to double if doesn't cover all the vegetables.

Walt Disney Chili and Breadsticks

 1 Tbsp olive oil

1/2 green bell pepper, chopped

1/2 yellow onion, chopped

1 Tbsp garlic, chopped

1 jalapeno, chopped (no seeds)

Cook for 5-10 minutes in a large pot then add:

1/2 cup fresh parsley

15 oz can of pinto beans

15 oz can diced tomatoes

1 cup chicken broth

1 cup water

1/2 lb sausage, cooked (or browned with onions)

1 lb ground beef, cooed (or browned with onions)

1 Tbsp cumin

2 Tbsp chili powder

1/2 tsp salt

1 tsp black pepper

If needed add more chicken broth. Simmer for 30-40 minutes.

Toppings:

tomatoes, cut small, green onion, shredded cheese, sour cream

Bread Sticks

2 puff pastry sheets, thawed

olive oil

salt, garlic salt, garlic powder 

1-2 cups shredded Mozzarella cheese

Place puff pastry sheets on a baking pan.  Brush with olive oil.  Sprinkle with seasonings. Add cheese and press into the puff pastry sheets. Using a pizza cutter cut into 12 strips and twist each strip.  Some cheese will fall off just clean up so it doesn't burn. Bake at 400 degrees for 10-15 minutes.

Pineapple, Orange Marshmellow Salad

 1 cup pineapple tidbits, drained

15 oz can mandarin oranges, drained

1 cup coconut flakes

1 1/2 cups mini marshellows

1 cup sour cream (can also use Greek yogurt)

Mix together in a bowl and place in the fridge.  If making for Christmas can add red cherries.

Pierogi Casserole

 2 onions, chopped medium 

8-10 bacon strips, cut small (lay out strips on a pan in the freezer for 20 minutes to cut easier)

olive oil

1 lb mashed potatoes

 milk

butter

salt

cheese, farmers cheese or Riccotto cheese or cream cheese. Only one

 

1.  In a hot pan add olive oil and cook the bacon pieces.  Add the onions. When cooked set aside.

2. Make the mashed potatoes using butter and milk, salt.  Set aside. 

 

Pierogi Dough

2 cups flour

3/4 cup sour cream

melted butter

1 egg

1 Tbsp salt and pepper

In a bowl make a well in the flour. Mil all ingredients. Rest dough for 1 hour in the fridge or overnight.  Wrap in plastic.  Cut into thirds. Roll out the size of casserole dish.  Might need 2 pieces (so 6 all together for 3 layers) 

1.  Put in first layer of dough in casserole dish. If using 2 pieces overlap and to the edge.

2.  Put a layer of potatoes (1/2)

3.  Layer of cheese

4.  Layer of bacon and onions (1/2)

5. Second layer of dough

6.  Last layer of potatoes

7.  More cheese

8.  Last layer of bacon and onions

9.  Last layer of dough

10.  More cheese on top

 

Bake it in a 350 degree oven for 30-40 minutes.  Top with chives, and a spoonful of sour cream. 

Peaches and Cream Smoothie

 Yield: 1-2 serving

1/2 cup rolled oats

1/2 cup plain yogurt

3/4 cup milk

1 small ripe peach (or 1/2 cup frozen peaches, thawed and softened)

1/2 medium banana

pinch of salt

1-2 Tbsp protein powder (whey or soy), optional 

1.  Gather all ingredients.

2.  Combine ingredients in a blender 

3.  Store in a container in your refrigerator overnight of making ahead of time n the morning, add last 1/4 cup milk, more if you need it to blend smoothly.

Vegetable Omelet

 Yield: Two 2-egg omelets

2/3 cup sliced summer squash

2/3 cup sliced fresh zucchini

2 Tbsp oil, divided

4 eggs, beaten, divided (may substitute 2 egg whites for each egg if needed for lower fat intake)

2 slices white cheddar cheese

1.  Heat 1 Tbsp oil in omelet pan over medium heat.

2.  Saute zucchini and squash in oil for 4-5 minutes until tender.

3.  Remove vegetables an keep warm.

4.  Add additional Tbsp oil to warm pan.  Add two beaten eggs and half of the vegetables.  Flip and cook thoroughly.  Fold in half and top with 1 slice of white cheddar cheese.

5.  Make second omelet with remaining ingredients.

Vegetable Popover

 Yield: 6

1 zucchini, chopped into bit-size pieces

1 large carrot chopped into small pieces (about half thea size of the zucchini)

2 tsp olive oil

6 large eggs

1/4 cup milk

1/3 cup shredded cheddar cheese

salt and black pepper, to taste

pinch of turmeric

onion powder, to taste

1.  Preheat oven to 350 degrees.

2.  Spray 6 muffin cups with nonstick spray.

3.  Saute the zucchini and carrots in 2 tsp olive oil for 5-7 minutes.

4.  In a medium bowl, whisk together the eggs and milk.  Add salt, pepper, turmeric, and onion powder.

5.  Distribute egg mixture evenly into muffin cups.

6.  Distribute zucchini and carrots into egg mixture.

7.  Bake 25 to 30 minutes, or until egg is cooked through.

Asparagus Frittata

 Yield: 1 9 inch quiche, serves 6

1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces

1 egg white, lightly beaten

4 eggs, beaten

1 1/2 cups fat free or low fat milk

1/4 tsp ground nuteg

1 Tbsp Dijon ustard

1 cup shredded Swiss or muenster cheese (use reduced fat cheese)

salt and pepper to taste

1.  Preheat oven to 375 degrees.

2.  Add asparagus to sauce pan with 1 inch of water or place in a steamer.  Steam for 4-6 minutes or until tender but not mushy,  Once steamed, allow it to drain well and cool.

3.  Coat pie dish with nobstick cookig spray.

4.  Add drained and dried asparagus to pie dish.5.  In a bowl, beat together eggs, milk, mustard, nutmeg, salt and pepper.  Add shredded cheese and mix in..

6.  Pour egg ixture into pie pan.

7.  Bake uncovered in preheated oven until firm, about 40 -50 minutes.

8.  Enjoy warm or at room temperature.

Banana Blueberry Muffins

 1/2 cup mashed ripe banana (about 1 large)

1/2 cup granulated sugar

1/2 cup milk

1/3 cup canola oil

1 Tbsp vanilla extract

1 tsp cinnamon

1 cup all-purpose flour (or whole wheat flour)

2 tsp baking powder

1/2 cup frozen blueberries

1.  Preheat oven to 400 degrees.

2.  Line muffin pan with paper cups.

3.  In a large bowl, mash the banana with a fork.

4.  Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

5.  Add the flour, baking powder, and stir until just combined; don't over mix.

6.  Fold in 1/2 cup frozen blueberries.

7.  Add batter to muffin tin (for easy distribution use medium cookie scoop)

8.  Bake for 13-20 minutes, or until tops are slightly golden.

Makes: 12 muffins

Rice Pudding

 2 cups milk, or non-dairy alternative

1/2 cup sugar

3/4 cups long grain white or brown rice

1/4 tsp salt

1 egg, beaten

1/2 tsp vanilla extract

1/4 cup dried fruit

cinnamon or nutmeg for sprinkling on top

Tip:  for extra cinnamon flavor, boil rice with a cinnamon stick added to the water

1.  First rinse uncooked rice with cold watear.2.  Bring 1 1/2 cups of water to a boi.

3.  Add rice, reduce heat, and cook for approximataely 20 minutes until tender.

4.  In large pot add rice, 1 1/2 cups milk, sugar and salt.

5.  Stir rice constantly to avoid rice from sticking to bottom of pot.

6.  Cook until mixture is a thick and creamy texture, approximately 20 minutes.

7.  Remove pot from heat, and while still hot, add remaining 1/2 cup milk, beaten eggs (add very slowly while stirring pot), vanilla, and optional dried fruit (such as raisins).

8.  Return to medium heat and stir again until slightly thickened (5-10 minutes max).

9.  Remove from heat, and pour into containers.  Top with a sprinkling of cinnamon or nutmeg for garnish as desired.

10.  Refrigerate before serving.

Mushroom, Onion and Cheese Omelet

2-3 eggs

butter

4 mushrooms, sliced

1/3 cup onion, chopped

cheese

1.  In a small pan saute onion and mushrooms in butter.

2.  In a 6 inch skillet add stirred up eggs. Move each side to the middle and let the egg mixture fill in the space until set. (front, back, side, side)

3. Add mushroom, onions and sprinkle cheese on one side.  Fold over and cook for 1-2 minutes on each side.  Serve topped with more cheese, parsley, chives or salsa

Golden Broccoli Casserole

 4 stalks broccoli florets, cut into bite size pieces

1/4 cup butter 

1 onion, chopped

1 cup mayo

1 can cream of mushroom soup

2 eggs

1 cup cheddar cheese

1 sleeve Ritz crackers, crushed

1.  Steam broccoli a few minutes until still firm and not mushy.

2.  Saute on the stove butter and onion.

3.  Mix in a large bowl, mayo, soup can, eggs, cheddar cheese.  Add the onions and lightly steamed broccoli.  Mix together.  Pour into a 9x13 casserole dish. Top with crushed Ritz crackers.  

4.  Bake in a 350 degree preheated oven for 25-35 minutes.

Hearty Vegetable and Lentil Soup

3 cups water

3 cups vegetable or chicken broth

3 medium carrots, chopped

1 medium onion,m chopped

1 cup dried lentils, rinsed

2 celery ribs, sliced

1 small bell pepper, color of your choice

1/4 cup uncooked brown rice

1 tsp dried basil or 1 Tbsp of fresh chopped basil

1 garlic clove, minced

1 bay leaf

1/2 cup tomato paste

 

1.  In a large sauceapan, combine all ingredients except tomato paste.  Bring to a boil.

2.  Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.

3.  Add the tomato paste and stir until blended.  Cook for 10-15 minutes.  Discard bay leaf.

Maple Green Beans

1 lb green beans

1 Tbsp maple syrup 

1 tsp olive oil

1/2 tsp salt

1/4 tsp pepper

1.  Preheat oven to 400 degrees.

2.  In a large bowl, toss green beans with maple syrup, oil, salt and pepper.

3.  Arrange evenly on sheet tray.

4.  Roast until tender, about 20-25 minutes.

Sandie's Juice recipe

 1 cucumber, peeled and cut in half long wise

1 large handful of spinach

3 carrots, peeled

1 small chuck of fresh ginger

1 Granny Smith apple, peeled, remove core, cut in 1/3

1 lemon, peeled no seeds

 

Take half of cucumber and one large handful of spinach and put in the juicer together.  Repeat with the other half. Juice the rest.

 

 Other additives:

kale

broccoli (stems have the most nutrients)

pineapple, fresh

Recipe:  from Sandie Brummett

Cucumber Salad

 1 heaping Tbsp mayonnaise

2 tsp red wine vinegar (optional)

1/2 tsp milk

pinch of salt and pepper

1 large peeled and thinly sliced cucumber

1 large (or 2 small) chopped tomato

Put all ingredients in a bowl and toss to coat.  Let the salad sit at least 30 minutes (although the longer the better) before serving.

Brussels Sprouts served with Aioli

 2 lb Brussels sprouts, freshly rinsed and dryed

1 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 lb thick-cut bacon

 

Preheat oven to 425 degrees.  Trim the stem of each Brussels sprout and cut in half if larger tha 1/2 ich diameter.  Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper.  Toss to coat and pour onto a baking sheet in an even layer.  Roast in a preheated oven until tender-crisp, 12-15 minutes.  A knife inserted will meet a little resistance. Remove from the oven. 

While roasting, cook bacon in a large skillet over medium-high heat. Transfer cooked bacon to a towel-lined plate.  When all bacon is cooked, leave bacon grease in skillet and remove from heat if the Brussels have not finished roasting.  

Transfer half of the roasted Brussels sprouts to the hot skillet.  Fry the sprouts until crispy and browned, 3-5 minutes.  Transfer to a towel-lined tray and continue frying the second batch of sprouts.  If skillet seems dry, add 2 Tbsp of neutral oil.  Finish frying sprouts and transfer to a serving plate.

For the Aioli:

1 egg

2 tsp Dijon mustard

2 tsp lemon zest 1 Tbsp lemon juice

1 tsp salt

1/2 tsp black pepper

2 cloves garlic

1 cup grape- seed oil or other neutral flavor oil

 

In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, pepper and garlic cloves.

Using an immersion blender, food processor, or standard blender, blend the ingredients until combined.  With blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes.

How to cook frozen Peas (the right way)

 1 lb frozen green peas (the petite are sweeter)

6 Tbsp butter, salted, sweet cream

2 tsp sugar

3 cloves garlic, fresh, crushed

kosher salt, to taste

black pepper, to taste

1.  Combine peas, butter, sugar, and garlic in a medium-sized skillet.

2.  Cook at medium heat until butter is melted and peas are heated through, about 5-7 minutes.  Stir occasionally.

3.  Remove from heat, add salt and pepper. Serve.

Easy Caramels

 1/4 cup butter

1/2 cup brown sugar

1/2 cup sugar

1/2  cup light corn syrup

1/2 cup sweetened condensed milk

Combine in a microwaveable bowl.  Microwave 2 minutes.  Stir.  Microwave 2 minutes.  Stir.  Microwave 2 minutes.  Stir.  

Pour in a greased 8x8 pan or lined with parchment paper.  Let cool.  Cut into squares.  Roll in wax paper or parchment paper like a toootsie roll.

Recipe:  Nicole Ragusa