Smoked Kielbasa Sheet Pan Dinner

 2 lbs smoked Kielbasa Sausage, cut into 3/4 inch slices

5 medium potatoes, scrubbed and cut into 3/4 inch cubes

1 lb fresh green beans

1 large onion, chopped

3 Tbsp olive oil

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

Preheat oven to 400 degrees.  Line a rimmed baking sheet with ti foil or parchment paper.  Add the potatoes, green beans and onion to the sheet pan.  Drizzle with olive oil.  In a small dish, combine the spices and sprinkle evenly over the  veggies.  Roast in the oven for 25 minutes.  Remove from oven and add the sausage.  Bake for another 25-30 minutes or until veggies are tender  Remove from the oven, toss and adjust salt and pepper if needed.  Serve.

Chicken and Rice Soup

 2 lbs boneless skinless chicken breasts

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil, divided

1 medium white onion, diced

1 cup sliced carrots

1/2 cup sliced celery

1 cup white rice

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

1 cup heavy cream (optional)

1/4 cup lemon juice

1.  Season chicken breasts with salt and pepper.  Heat a large soup pot over medium high heat.  Add in 1 Tbsp of olive oil.  Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through.  Remove from pot and set aside.2...Add in remaining 1 Tbsp olive oil to the pot.  Add in rice, ginger, and garlic and toast for 2-3 minutes.

2.  Return chicken to pot.  Pour in chicken broth and season with thyme and oregano.  Simmer for 15 minutes, until chicken is cooked through.

3.. Use tons to remove chicken  from pot.  Shred and return to pot.  Pour in heavy cream (if using).  Cook for an additional 5 minutes, until rice and vegetables are soft.

4.  Remove from heat and stir in lemon juice.  Season with additional salt and pepper  to taste.

 

 

 

Notes:

Chicken Thighs- will nee to simmer for approximately 30 to 40 minutes are ae preferred when using brown or wild rice due to the longer cook times.

Brown Rice:well need to cook for approximately 50-60 minutes.

Wild Rice: will need to cook for approximately 40-45 minutes.

*If the rice absorbs too much liquid for your liking, add more chicken broth to taste.

Crock Pot Chicken Noodle Soup

2 lbs boneless skinless chicken breasts, trimmed

1 white onion, diced

1 cup sliced carrots

1 cup sliced celery

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

12 oz egg noodles

salt and pepper

3 Tbsp freshly chopped parsley 

1.  Place chicken breasts into the bottom of a 6 to 8 quart crock pot.  Top with oion, carrots, celery, ginger, and garlic.  Pour in chicken broth and stir in thyme and oregano,

2.  Place the lid on an cook on low for 6 to 8 hours or on high for 3 to 4 hours.  Shred chicken with a fork.

3.  Stir in egg noodles and replace the lid. Cook o high for 12 to 15 minutes until egg noodles are soft and cooked through.  Taste and add salt and pepper, to taste.  Stir in parsley and serve immediately.

Serves 6

Simple Braised Oxtails

 2 Tbsp olive oil

2 lbs oxtails

1 1/2 tsp salt

 1 tsp pepper

1 Tbsp minced garlic

2 cups beef broth

2 Tbsp worcestershire sauce

1 lb baby carrots

10 oz pearl onions

15 oz canned diced tomatoes undrained

1/2 tsp dried sage or 1 Tbsp minced fresh

1 sprig fresh rosemary

1.  Preheat oven to 300 degrees.  Heat olive oil in a 5 quart dutch oven on the stovetop over medium-high heat.

2.  Season oxtail with salt and pepper.  Sear in the dutch oven for 8 minutes, rotating the oxtails every 2 minutes until all sides are seared.  Remove the oxtails from the pot and set aside.

3.  Add garlic into the pot and cook for 2 minutes, slowly pour in beef broth to deglaze pan, scraping up any bits stuck to the bottom.  Pour in worcestershire sauce.

4.  Return oxtails to the pan and  add in carrots, pearl onions, tomatoes, and sage,.  Stir to combine so meat is submergerd in the liquid.  Top with rosemary sprig.

5.  Place the lid on the dutch oven and transfer it to the preheated 300 degree oven.  Cook for 2 1/2 to 3 hours until meat is tender.  Serve hot

Poor Man Pot Roast

 1 lb ground beef

3-4 small potatoes, peeled and cubed, or use small new potatoes

2 pinches of pepper

1 tsp salt

1/8 tsp garlic powder

1 can cream of mushroom soup

1/2 cup water

10 oz package of frozen green beans

Form the ground beef into 4 to 5 potato size rolls, or balls.  Place them in a skillet.

Add the potatoes.  In a small bowl, combine the next 5 ingredients and pour over the meat and potatoes.  Add the green beans  to the top, if desired, and cover with a lid.  Place on the stove top over medium to high heat.  Bring to a boil, stir an reduce heat to a medium simmer and cook covered till potatoes are tender.  Stir several times during the cook time. 

Baked Sea Scallos

 16 sea scallops, rinsed and drained

5 Tbsp butter, melted 

5 cloves garlic, minced

2 shallots, chopped

3 pinches ground nutmeg

salt and pepper 

1 cup bread crumbs

4 Tbsp olive oil

1/4 cup chopped parsley

1 lemon wedges for garnish

1.  Preheat oven to 425 degrees.

2.  Place scallops, melted butter, garlic, and shallots in a bowl.  Seasonwith nutmeg, salt, and pepper.  Stir gently to combine.  Transfer to a casserole dish.

3.  In a separate bowl, combine bread crumbs and olive oil.  Sprinkle on top of scallops.

4.  Bake in preheated oven until crumbs are brown and scallops are done, about 11  to 14 minutes.  Top with parsley, and serve with lemon wedges on the side.

Serves 4

Baked Scallops

 4 Tbsp butter, melted

1 1/2 lbs bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

1.  Preheat oven to 400 degrees,

2.  Pour melted butter into a 2 quart oval casserole dish.  Distribute butter and scallops evenly inside the dish.

3.  Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.  Sprinkle this mixture over the scallops.

4.  Bake in preheated oven until scallops are firm, about 20 minutes.

Serves 4

Fettuccine Alfredo

 24 oz dry fettuccini pasta

1 cup butter

3/4 pint heavy cream

salt and pepper

1 dash garlic salt

3/4 cup grated Romano cheese

1/2 cup grated Parmesan cheese

1.  Bring a large pot of lightly salted water to a boil.  Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

2.  In a large saucepan, melt butter into cream over low heat.  Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

3.  Add pasta to sauce. Use enough of the pasta  so that all of the sauce is used and the pasta is thoroughly coated.  Serve immediately.

Serves 6

Sea Scallops and Angel Hair Pasta

 1 (16 oz) package angel hair pasta

1/4 cup butter

2 cloves garlic, minced

2 lbs sea scallops, rinsed and patted dry

3 Tbsp chopped fresh basil

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp fresh lemon juice

salt and pepper

1/2 cup heavy cream (optional)

1.  Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the angel hair pasta, and return to a boil.  Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes.  Drain well in a colander set in the sink.

2.  Melt butter in a skillet over medium heat.  Stir in the garlic and cook just until fragrant and softened, about 1 minute.  Slice any scallops over 3/4 inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet.  Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes.  Scallops will become tough and chewy if overcooked.  Stir in lemon juice, and season with salt and pepper.  Pour in cream if you like a thicker saue.  Bring the mixture just to a bare simmer.

3.  Serve over hot Angel Hair pasta; sprinkle to taste with Parmesan cheese.

 

Serves 6

Salmon with Pecan Crunch Coating

 3 Tbsp Dijon mustard

3 Tbsp butter, melted

5 tsp honey

1/2 cup fresh bread crumbs

1/2 cup finely chopped pecans

3 tsp chopped fresh parsley

6 (4 oz) fillets salmon

salt and pepper

7 lemon wedges

1.  Preheat oven to 400 degrees.  In a small bowl, mix togetherthemustard, butter, adn honey.  Inanother bowl, mix together the bread crumbs, pecans, and parsley.

2.  Season each salmon fillet with salt and pepper.  Place on a lightly greased baking sheet.  Brush with mustard-honey mixture.  Cover the top of each fillet with bread crumb mixture.

3.  Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.  Serve garnished with lemon wedges.

Serves 6

Herbed Pork Tenderloin

 2 pork loins (3 lbs)

1 Tbsp rosemary

1 Tbsp thyme

1 Tbsp salt

1 tsp pepper

Prosciutto

Spread olive oil on the pork loins and sprinkle with all the seasonings on both sides.  Wrap the prosciutto around each loin adn tie with 5-6 pieces of string to hold together.  Bake in a 450 degree oven  for 20 minutes.  (interior temp should be 140 degrees)  Let rest for 15 minutes before cutting and serving.

Recipe:  Ina Garten

Mashed Potato Souffle

 Potatoes, cut into cubes (steamed not boiled )

4 Tbsp melted butter

1 cup milk

4 oz cream cheese

1/2 cup sour cream

salt and pepper

1 1/2 cups heavy cream (whip into soft peaks)

6 oz sharp shredded cheese

 

Steam potatoes instead of boiling in water for 20 minutes until done.  Use a ricer to mash potatoes.  Put into a large bowl.  Add butter, milk, cream cheese, sour cream, salt and pepper. 

In a small bowl mix heavy cream and cheese with some salt and pepper for the topping.  Mix well. 

Add potatoes to a buttered dish and add topping.  Spread evenly.. Bake in a 350 degree oven for 30-35 minutes. 

* Perfect for a holiday meal side dish

Recipe:  Martha Stewart

 

 

Anchovy and Garlic Pasta

 8 oz spaghetti noodles

1 can anchovy (2 oz) with oil, chopped small

3 garlic cloves, chopped

1 jalapeno pepper, chopped small

2 Tbsp Parmesan cheese

2 Tbsp olive oil

parsley, minced

In a pot of boiling water cook the spaghetti noodles 10-15 minutes.  Reserve 1/2 of pasta water. Drain.

While the pasta is cooking add anchovy, garlic, jalapena pepper, Parmesan and olive oil to a small bowl.  Microwave for 1-2 minutes.  Stir.  

When pasta is finished cooking mix with the sauce.  Add some minced parsley.  Mix together,  Plate up the pasta and top with  a little more Parmesan cheese and a sprinkle of olive oil

Serves 2-4

Recipe: Jacques Pepin

Scallops and Belgian Endive

 2 endive, julienned thin

2 Tbsp butter

6 scallops

chives, minced 

In a skillet add the butter and endive.  Sprinkle with salt, sugar and 2 Tbsp water.  Cover with a lid and cook until wilted and softened.  When liquid is absorbed its ready.  Take out of pan and set aside.

Into the skillet, clean with a paper towel to dry pan. Season scallops with salt, pepper and 2 tsp olive oil.   Put in scallops and cook 1-2 minutes on each side. Get a nice sear. 

Plate end endive mixed with chives and 3 scallops on top. Sprinkle with a bit more olive oil.

Serves 2

Recipe:  Jacques Pepin

Strawberry Banana Frozen Yogurt

 3 cups frozen strawberry

2 banans, frozen, sliced

1/2 cup Greek yogurt

Combine ingredients into a food procesor or high speed blender, process until consistently pink and completely smooth.  

Pour into a pan and smooth into an even layer.  Freeze for 2 hours, or until frozen but still a little soft for scooping.  (If freeing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10  minutes before scooping).

Scoop into a bowl and top with your favorite toppings,

Baked Cabbage

 1/2 head of cabbage, chopped

1 tsp salt

1 tsp paprika

1 tsp basil

1/2 tsp rosemary

1 bay leaf 

2 Tbsp olive oil

1/2 onion, chopped 

In a bowl mix salt, paprika, basil, rosemary, bay leaf and olive oil and chopped cabbage well.  Pour into an oven safe dish.  Bake in a 350 degree oven for 20 minutes. 

2. In the meantime, saute the onion in butter or oil.  Put on top of cooked cabbage when its done cooking. Put foil on top and bake for another 30-40 minutes.  Serve.

Vegetable Tian

1  onion, chopped into large slices

2 garlic cloves, minced

3 zucchini, cut into slices

3 potato, cut into slices

3 tomato, cut into slices

salt and pepper

thyme

olive oil

Gryre cheese

1.  Saute onion in butter about 8-10 minutes. At the end at the garlic for a quick saute.

2.  In a casserole dish add the saute onions and garlic on the bottom. Line the cut zucchini, potatoes and tomatoes lined up in a layer not down, alternating each.  Sprinkle with salt, pepper and thyme.  Drizzle with olive oil.

3.  Bake in a 375 degree oven for 35-40 minutes covered with foil.  Then add cheese on top and bake for 30 more minutes uncovered.  

Recipe: Ina Garten

Heirloom Tomato and Pesto Tart

 3-4 Heirloom tomatoes, cut into 1/4 inch slices

frozen pie crust

 

Pesto sauce:

basil

parsley

thyme

slivered almonds

garlic lemon juice and zest

Parmesan cheese

salt and pepper

olive oil

Add all pesto ingredients to a blender and slowly add the olive oil to blend. 

Prebake a frozen pie crust in a tart pan at 475 degrees.  Follow package directions.  When crust is done spread out the pesto sauce evenly on bottom of the pie crust.  Add the tomato slices in a single layer overlapping slightly if needed. Bake at 375 degrees for 40-45 minutes.  Sprinkle with Parmesan cheese for a garnish.

Vegetable Bake

head of cauliflower, cut into small florets

head of broccoli, cut into small florets

5 spoons of milk

1/2 onion, chopped

bell pepper, cut into strips

tomatoes, cut up

 

In a large pot of water add the cauliflower and broccoli. Cover with with water and add the milk. Let it boil and check for doneness its fork in tender.  

In the meantime, saute the onion with olive oil until just golden brown.  

In a casserole dish layer the cooked cauliflower and broccoli first, then the saute onions, and lastly the bell peppers and tomatoes. 

 

Egg mixture:

4 eggs

6 spoons for olive oil

salt

1 cup wheat flour

2 cups milk

parsley

Meanwhile, in a large bowl, add eggs, salt, olive oil, flour, milk and chopped parsley. Mix well.  Pour on top of vegetables.  Sprinkle with a little cheese.  Bake in a 375 degree oven for 40 minutes.

Hawaiian BBQ Chicken

 3 chicken breasts, cut into bite sized pieces

salt and pepper

olive oil

1/2 of a yellow, red, orange and green bell pepper, cut into small strips

1/2 red onion, chopped

green onion, chopped large (only the green)

1/2 cup BBQ sauce, (any prepared bottle brand)

20 oz pineapple chunks

2 tsp minced garlic

sesame seeds

In a bowl add the cut up chicken pieces, salt, pepper and olive oil.  Coat well. (try to cut the vegetables the same size as the chicken pieces)  Add the bell peppers and both onions. Mix together.  

To make the sauce to a small bowl add BBQ sauce, minced garlic, salt, pepper, and just the juice of the pineapple can (about 3/4 cup). Mix well and add to chicken and vegetables.  Combine all together. 

 Pour evenly onto a baking sheet lined with foil.  Bake in a 350 oven for 20 minutes. Now add the pineapple chunks and bake for another 15 minutes.  Chicken is done when a thermometer reads 160 degrees. 

Serve onto of rice and sprinkle with sesame seeds. 

Roasted Shrimp and Veggie Salad

 1 cup cherry tomatoes

1 cup shredded carrots

1 cup yellow bell peppers, chopped

1 cup red onion, chopped

1 cup asparagus, chopped

1 lb shrimp

olive oil

salt and pepper

chili powder

oregano

 lime juice 

mixed lettuce greens

On a baking sheet lined with foil add tomatoes, carrots, bell peppers, onion and asparagus in a individual piles spread out.  Sprinkle with olive oil, salt, pepper, chili powder and oregano. Mix. Bake in a 400 degree oven for 10 minutes.  

Remove pan from oven and add shrimp by pushing to the sides the vegetables.  Add the same seasonings to the shrimp but also sprinkle shrimp with lime juice.  Bake for another 5-8 minutes at 400 degrees until shrimp is cooked.  

 

Salad dressing:

3 tsp lime juice

2 tsp olive oil

1 tsp honey

1/2 tsp chili powder

salt and pepper

Mix salad dressing ingredients together in a small bowl.  In a serving bowl add mixed green.  Place all the roasted veggies and shrimp on top of the greens.  Mix.  Pour over the dressing. Mix and Serve

Summer Fruit Salad

 2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 tsp grated orange zest

1/2 tsp grated lemon zest

1 tsp vanilla extract

2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced

3 bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries

1.  Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat.  Reduce heat to medium-low , and simmer until slightly thickened, about 5 minutes.  Remove from heat, and stir in vanilla extract.  Set aside to cool.

2.  Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi  fruit, bananas, oranges, grapes, and blueberries.  Pour the cooled sauce over the fruit.  Cover and refrigerate for 3 to 4 hours before serving.

Serves 10

Horseradish Potato Salad

 2 lbs red potatoes, scrubbed and cubed

3/4 cup sour cream

1/2 cup mayonnaise

1/2 small red onion, chopped

1  rib celery, finely chopped

3 Tbsp white vinegar

2 Tbsp prepared horseradish

1 Tbsp dried parsley

1 tsp dried dill weed

1 tsp white sugar

1/2 tsp salt

1/2 tsp ground black pepper

4 hard cooked eggs, chopped

4 slices cooked bacon crumbled

1.  Place potatoes into a large pot and cover with salted water; bring to a boil.  Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.

2.  Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl.  Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

Serves 6

Summer Veggie Salad

 5 easrs orn, husked

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

2 avocados, diced

1 bunch fresh cilantro, roughly chopped

1 pint cherry tomatoes, halved

1/4 large red onion, thinly sliced

1 jalapeno pepper, seeded and chopped

1/4 cup olive oil

2 limes, zested and juiced

1.  Place corn into a large pot and cover with water; bring to a boil.  Reduce heat to medium-low and simmer until tender, about 5 minutes.  Drain and cool corn.  Cut kernels from cob.

2.  Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.

3.  Whisk olive oil, lime zest, and lime juice together  in a bowl; pour over corn mixture  and toss to coat.  Refrigerate until chilled , about 1 hour.

Serves 8

Persian Style Tomato Avocado Salad

4 ripe tomatoes, diced

2 Hass avocados, diced

1 clove garlic, minced

3 Tbsp chopped red onion

6 sprigs cilantro, chopped

2 Tbsp frresh lime juice

salt and ground black pepper to taste

1 lime, sliced into thin rounds

 

Combine the tomatoes, avocados, garlic, onion, and cilantro in a large bowl.  Sprinkle with lime juice, and season with salt and pepper.  Garnish salad with thin lime slices.

Serves 4

Ambrosia Fruit Salad

 3 (20 oz) cans pineapple tidbits, drained

4 (15 oz) cans mandarin oranges, drained

1 (16 oz) container sour cream

1 (10.5 oz) package mimiature marshmallows

3/4 cup shredded coconut, or to taste

1.  Mix pineapple, oranges, sour cream, marshmallows, and coconut together  in a bowl.  Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

Serves 10

Chickpea, Artichoke, and Feta Salad

 1 (15 oz) can chickpeas, drained

1 (14 oz) can artichoke hearts, drained and chopped

1 stalk celery, chopped

1/4 cup crumbled feta cheese

1/4 cup chopped fresh flat-leaf parsley

1/2 lemon, juiced, or more to taste

1 Tbsp extra virgin olive oil

1/4 tsp minced garlic

1/4 tsp chopped fresh mint, or to taste

1/4 tsp chopped fresh oregano, or to taste

1/4 tsp chopped fresh thyme, or to taste

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Serves: 6

Potato Salad with No Mayonnaise

 2 lbs small new potatoes, quartered

2 Tbsp balsamic vinegar

1/4 cup extra virgin olive oil

1 Tbsp Dijon mustard

2 Tbsp chopped fresh basil

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup chopped onion

3/4 cup crumbled blue cheese

2 Tbsp chopped fresh chives

 

1.  Place potatoes into a large pot and cover with lightly salted water; bring to a boil.  Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.

2.  Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion.  Toss gently to coat.  Lett stand until cool, about 30 minutes.

3.  Fold blue cheese and chives into potato salad until blended.

Serves 6 

Tomato Cucumber Salad

 2 tomatoes, chopped

1 cucumber, peeled and diced

1 onion, chopped

1 Tbsp lemon juice

salt to taste

ground black pepper to taste

Combine tomatoes, cucumbers, and onions in a salad bowl.  Season to taste with salt and black pepper.  Sprinkle with lemon juice.  Chill.

Serves: 4

Watermelon, Strawberry and Arugula Salad

4 cups arugula

3 cups sliced fresh strawberries

3 cups diced seedless watermelon

3/4 cup thinly sliced fresh basil (optional)

1/4 red onionk very thinly sliced

1/3 cup extra virgin olive oil

1 1/2 Tbsp balsamic vinegar

1 tsp agave nectar

salt and ground black pepper to taste

1/2 cup crumbled feta cheese, or more to taste 

1.  Gently onbine arugula, strawberries, watermelon, basil, and red onion in a large bowl.

2.  Mix olive oil, balsamic vinegar, agave nectar,salt and pepper together until dressing is uniform.  Pour over salad; top with feta cheese.

Note: You can substitute honey for the agave nectar

Serves 6

Watermelon Salad

 3 Tbsp lime juice

1 cup sliced red onion, cut lengthwise

15 cups cubed watermelon

3 cups cubed English cucumber

1 (8 oz) package feta cheese, crumbled

1/2 cup chopped fresh cilantro

cracked black pepper

sea salt

1.  In a small bowl, pour lime juice overred onions.  ALlow to marinate while assembling the salad.,

2.  Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl.  Season with black pepper.  Toss watermelon salad with marinated onions and season with sea salt just before serving.

Coleslaw with Cucumbers and Celery

 1/2 small head cabbage, shredded

1/2 cucumber, chopped

1 stalk celery with leaves, finely chopped

2 Tbsp chopped fresh cilantro

2 Tbsp chopped fresh flat-leaf parsley

1/2 cup mayonnaise

1 Tbsp white vinegar

1/4 tsp onion powder

1/2 tsp salt

1/2 tsp coarsely ground black pepper

Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl.  Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed.  Chill for 1 hour before serving.

Serves 6

Lemony Cabbage-Avocado Slaw

 6 cups finely shredded white and red cabbage

1 ripe avocado, diced

1 small red bell pepper, chopped

1/4 cup shelled hemp seeds

3 Tbsp lemon juice

3 Tbsp chopped fresh cilantro

2 Tbsp finely chopped red onion

1/4 tsp fine sea salt

Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

Serves 4

Radish Salad

 1 cup walnut halves

1 lbl radishes, trimmed and sliced into thin rounds

3 Tbsp extra virgin olive oil

2 tsp fresh lemon juice

3/4 tsp kosher salt

1/2 tsp honey

20 fresh mint leaves

 

1.  Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes.  Chop oarsely.

2.  Place radishes in a serving bowl.

 3.  Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.

4.  Stack mint leaves, roll tightly, and slice crosswise into thin ribbons.  Fold mint and wlanuts into salad.

Note:  if radish are very hot, use more honey and lemon juice

Serves 8 (4 cups)

Creamy Cucumber Salad

 2 large cucumbers, peeled and thinly sliced

1 sweet onion, thinly sliced

1 Tbsp sea salt

1 1/2 cups mayonnaise, or more to taste

2 Tbsp vinegar

1 Tbsp white sugar

1 tsp dried dill weed

1 tsp garlic powder

1 tsp ground black pepper

Savoy Cabbage Salad

1/3 large savoy cabbage, stem and tough outer leaves removed

1 small pear, sliced into bite-sized pieces (with peel)

1/2 tsp lemon juice

1/2 cup raw walnut halves

2 oz Pecorino Romano cheese, cut into small chunks

1 tsp coarsely ground black pepper

1/8 cup extra virgin olive oil

1 Tbsp champagne vinegar

1.  Slice savoy cabbage into bite-sized pieces and put into a largae salad bowl.

2.  Sprinkle pear pieces with lemon juice and toss to coat.  Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese.  Season with pepper and drizzle with extra virgin olive oil and champagne vinegar.  Toss salad and serve

Serves 3

Crepes

 1/3 cup flour

1/2 cup milk (divided)

1 egg

pinch salt

1/2 tsp sugar

2 Tbsp water, (if needed) 

1-2 Tbsp butter

In a skillet melt the butter.  In a small bowl add flour, egg, salt, sugar and only 2 Tbsp milk.  Mix together.  Add the rest of the milk and the melted butter from the skillet. If too thick add water.  Using a 1/4 cup add batter to a corner of the skillet and quickly spread to form a circle covering the skillet.  Should be thin.  Cook for 1-2 minutes and flip with a fork and your fingers to cook the over side.  Should slide easily.

Serve with jam, nutella and sprinkle with powdered sugar.  Can be folded into fourths or rolled.

Recipe:  Jacques Pepin

Frozen Waldorf Salad

 1 1/3 cup heavy cream

1/2 cup sugar

1/2 cup pineapple juice

1/4 cup fresh lemon juice

1/8 tsp salt

1/2 cup mini marshmallows

1/2 cup seedless grapes

1/2 can crushed pineapples, drained (save for the juice)

2 medium apples, with skins left on, diced small

1/2 cup celery, diced

1/2 cup maraschino  cherries

mint

1.  With a hand mixer whip the heavy cream until soft peaks form. Don't add any sugar.

2.  In a small pot on the stove heat sugar, pineapple juice, lemon juice and salt.  Then let cool.

3.  In a large bowl add the marshmallows, grapes, crushed pineapples, apples celery and cherries.  Fold in the cream mixture from the stove.  Mix well.

4.  Pour into a casserole dish.  Cover with plastic wrap and chill in the freezer until set. A few hours.  Serve with square slices with 1 mint leaf and 1 maraschino cherry. 

Recipe:  Paula Dean

Sour Cream Muffins

 2 cups flour

2 cups sour cream

2 sticks softened butter

In a bowl mix together with a wooden spoon.  Spray a muffin tin and scoop with nonstick spray.  Scoop into muffin tins.  Bake in a 400 degree oven for 20 minutes.  Makes 2 dozen

Recipe:  Paula Dean

Curry Roasted Carrots

 1 lb garden carrots

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 Tbsp curry powder (mild)

1 Tbsp avocado oil

1/8 tsp freshly ground black pepper

1/4 tsp sea salt, or to taste

fresh lime juice (optional)

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

Peel an trim the ends of carrots.  If carrots are thick, cut them in half lengthwise; if not, leave whole.  Slice carrots diagonally in 1/4 inch thick slices, then place carrots into a large bowl.

Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top.  Toss really well until evenly coated, then arrange carrots in a single layer, onto your prepared baking sheet. 

Bake for 30 minutes, until golden crisp, stirring carrots halfway through to ensure even roasting.  Carefully remove carrots to a serving dish.  Squeeze with fresh lime juice if desired. 

Mediterranean Zucchini and Chickpea Salad

 2 cups diced zucchini

1 (15 oz) can chickpeas, drained and rinsed

1 cup halved grape tomatoes

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion ( such as Vidalla)

1/2 cup crumbled feta cheese

1/2 cup chopped Kalamata olives

1/3 cup olive oil

1/3 cup packed fresh basil leaves, roughly chopped

1/4 cup white balsamic vinegar or red wine vinegar

1 Tbsp chopped fresh rosemary

1 Tbsp caper, drained and chopped

1 clove garlic, minced

1/2 tsp dried Greek oregano

1 pinch crushed red pepper flakes (optional)

salt and pepper

Mix together in a large bowl. Chill in refrigerator for a couple hours to let flavors blend.   Serve.

Cheesy Bacon Brussel Sprouts

 4-5 strips of bacon

1 tsp butter

brussel sprouts, cut in half

salt and pepper

garlic powder

1/4 cup heavy cream

shredded Parmesan cheese

shredded Mozzarella cheese

Cut up bacon into small pieces and cook in an Cast Iron skillet.  Set aside.  Add butter but keep some bacon grease and brussel sprouts, salt, pepper and garlic powder.  Cook until brussel sprouts begin to golden brown. Add heavy cream and bacon and mix all together.  

Pour brussel sprouts into an oven safe dish and top with cheeses.  Bake in a 375 degree oven for 15-25 minutes or until your liking.

Spinach with Eggs and Bacon

 1/2 cup onion, diced small

1 tsp butter

1 can of spinach or couple handfuls of fresh

4-5 strips of bacon

salt

pepper

2 eggs

 

Cook bacon and set aside.  In a skillet saute the onion and salt in butter.  Add some remaining bacon grease for added flavor. Add spinach and stir. Crack into skillet 2 eggs and mix until scrambled.  Add salt and pepper. Break up the bacon into small pieces and spread on top of spinach.  (don't mix into the spinach because the warm spinach will soften the bacon and take away the crispyness)

Recipe:  Mama Joyce

Mushroom and Spinach Omelet

 olive oil

mushrooms, chopped

salt

3 whole garlic cloves

2 whole springs of thyme

handful of spinach

In a skillet add olive oil mushrooms and salt. Add garlic and thyme.  Cook for a few minutes to blend flavors.  Remove garlic and thyme and add spinach.  It will quickly wilt. Set aside.

 

Omelet:

3 eggs

1 Tbsp water (optional)

chives, fresh, minced small

tarragon, fresh minced small

parsley, fresh minced small

Whisk the eggs with 1 Tbsp water.  Add the herbs and pour into a nonstick skillet. Mix around for a minute and let still.  Fold in thirds. 

*Note:  Can serve spinach/mushroom mixture on the side of omelet or place inside omelet while cooking. If inside omelet will be only in half.

Honey Thyme Roasted Carrots

 carrots, peeled, long spears and cut having a flat side

3 Tbsp butter

2 Tbsp honey

2 fresh springs thyme

Place carrots on a baking pan flat side down.  Melt butter in a small pot. Add honey and the leaves of the thyme.  Mix together.  Pour butter mixture over carrots and mix well using hands to completely coat. Bake in a 425 degree oven for 20-25 minutes.  Before serving top with salt and pepper.

Iron Skillet Apple Pie

 1/2 cup butter

1 cup brown sugar

5 Granny Smith apples, peeled, cored, quartered, and thinly sliced

3 (9 inch) refrigerated prerolled pie crusts

1 cup white sugar, divided

2 tsp ground connamon, divided

1/4 cup white sugar

1 Tbsp butter, cut into small chunks

1.  Preheat oven to 350 degrees.

2.  Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven.  Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.

3.  Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar.  Top the pie crust with half the sliced apples.  Sprinkle apples with 1/2 cup of sugar and 1 tsp  of cinnamon; place a second crust over the apples;  top the second pie crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 tsp cinnamon.  Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 Tbsp of butter.  Cut 4 slits into the top crust for steam.

4.  Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes.  Serve warm.

Blueberry Buckle

 Buckle:

1 1/2 cups white sugar

1/2 cu butter, softened

2 large butter, softened

2 large eggs

3-4 cups all-purpose flour

4 tsp baking powder

1/2 tsp salt

1 cup milk

4 cups fresh blueberries 

Topping:

1 1/2 cups white sugar

1 cup all-purpose flour

1 tsp ground cinnamon

2/3 cup cold butter, cut into cubes

1.  Preheat oven to 375 degrees.  Grease 9x13 inch baking pan.

2.  Prepare buckle; beat sugar and butter in a bowl using an electric mixer until creamy and smooth.  Beat in eggs.  Whisk flour, baking powder , and salt together in a separate bowl.  Stir flour mixture into creamed butter mixture, alternation with milk, until batter is just combined;fold in blueberries.  Pour batter into the prepared pan.

3.  Prepare topping: combine sugar, flour, and cinnamon together in a bowl.  Cut in cold butter using a pastry blender or 2 knives until topping is crumbly.  Sprinkletopping over batter.

4.  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.  Cool buckle on a wire rack.

Banana Pudding

 2 cups milk

5 oz box of french vanilla pudding

1 8 oz package cream cheese

1 can sweetened condensed milk

12 oz Cool Whip

2-3 package of chessmen cookies 

6-8 sliced bananas

Mix pudding and milk in a bowl.  Put cream cheese and condensed milk in another large bowl. Fold both all together with Cool Whip.   In a casserole dish line cookies on the bottom. Then layer sliced bananas. Then custard mixture on top. Next another layer of cookies, bananas and custard.  End with cookies.  Serve

Recipe:  Paula Dean

Asparagus Sandwich

 Pumpernickel or marble bread slices

4-8 asparagus spears

1000 Island dressing

red onions, slices

Swiss cheese slices or provolone cheese

Blanch the asparagus for just a few minutes in water to get rid of the toughness and to be ready for sauteing with the sandwich. Spread butter on one side of bread and toast on the stove in an Iron Cast skillet. Saute the asparagus also in the skillet at the same time.  Spread 1000 Island dressing on the top side of the bread. Place onions on the bread slice then the asparagus.  Top with a cheese slice.  

Spread 1000 Island dressing on remaining bread slice. Place onto of cheese.  Spread butter onto other side of bread and flip the sandwich to grill the other side.  Continue to grill until done.

1000 Island dressing: (makes a lot)

1 1/2 cups mayo

1 boiled egg (cut up into small pieces)

1 cup ketchup

dill relish, drain liquid

lemon pepper

salt and pepper 

Recipe:  Paula Dean

Shrimp and Crab Seafood Dip

 1/2 cup onion, chopped small

1/2 cup celery, chopped small

1/2 cup green bell pepper, chopped small

1/2-1 cup mayo

1/2- 1 cup Parmesan cheese

1 tsp white pepper

1/4-1/3 cup shrimp, diced small

1/2-1 cup crab, small pieces

1/2 can cream of shrimp soup or cream of mushroom soup

In a skillet saute onions, celery and bell pepper in butter. Set aside.  In a large bowl combine all  ingredients adding the crab in last.  Fold in the crab gently so it doesn't break apart. Spray an oven safe dish and spread the dip.  Top with a little bit more cheese (Parmesan or cheddar)

Bale in a 325 degree oven for 25-30 minutes. 

Recipe:  Paula Dean and her brother Bubba (Chimes from heaven)

Tomato Pie

 4 ripe tomatoes, peeled ( to peel drop in boiling water for a few minutes, skins will easily come off)

1/2 -1 cup mayo

1/2 - 1 cup cheddar cheese, grated

1/2-1 cup mozzerella cheese, grated

frozen pie crust (prebake, directions on package)

1/2 cup green onion, chopped

10 fresh basil leaves, chopped

 

In a small bowl combine mayo and both cheeses.  Set aside.  Cut ripe tomatoes into slices and place on a paper towel.  Sprinkle with salt. The salt will pull out the water in the tomatoes so the finished pie won't be too watery.

In the pie crust place a layer of tomatoes, then cover with a layer of cheese mixture, then sprinkle with green onions and basil leaves.  Layer 2 more times ending with cheese mixture and onions and basil on top. 

Bake in oven at package direction temperature for 30 minutes and lightly browned.  Serve.

Deviled Eggs

 eggs

2-3 Tbsp mayo

1-2 tsp mustard

1-2 tsp sweet relish

salt and pepper

paprika

 

In a large pot of cold water add eggs.  Bring to a boil and boil for 13 minutes.  Put eggs in an ice bath to stop the cooking process.  Let cool. Carefully cut boiled eggs in half lengthwise and remove the yolks.  Mix all other ingredients plus the egg yolks and carefully place back into the cut eggs.  Top with sprinkled paprika . Chill

Carrot Salad

 3 cups grated carrots

1 can tidbit pineapple (1/2 cup)

1 cup raisins

1 cup mayo or Greek yogurt

2 Tbsp sugar

1 small apple cut up (optional)

1 celery rib, cut up (optional)

Mix together in a bowl and chill

Charred Brussel Sprouts with Bacon and Maple

 4-5 bacon slices

brussel sprouts, cut in half ( leave the ends attached so it does not separate)

shallots, cut small

cumin

maple syrup

mustard

salt and pepper

chives, chopped fine

 

Using a cast iron skillet cook the bacon first.  Set aside.  In skillet with remaining grease place each brussel sprout cut side down covering the entire skillet.  Cook on high heat for a couple of minutes to start the char.  Add salt and pepper. Move the brussel sprout in the skillet to a 450 degree oven for 10-15  minutes to continue to char.  

Spoon out brussel sprouts into a bowl. Set aside.  In the empty skillet add shallot, cumin, maple syrup, mustard, salt and pepper.  Stir together and cook just for a few minutes. Add the brussel sprouts and chives.  Mix together.  Lastly cut up the bacon into small pieces and add the the brussel sprouts.  Mix and Serve.

Recipe:  GZ

Asparagus and Pea Pesto Pasta

 12 oz asparagus, cleaned and trimmed into 1 inch slices

1/2 Tbsp olive oil

3 oz prosciutto

1 1/2 cup peas, frozen or thawed

1 cup prepared pesto

2 tsp lemon zest

2 oz Parmesan cheese, grated

6 leaves fresh basil, torn

For the asparagus:

Cut asparagus into bite-size pieces, approximately each spear in thirds.  Spread on a baking sheet in an even layer.  Drizzle with olive oil and place pieces of prosciutto over the top.  Roast in the oven until the asparagus is crisp- tender and the prosciutto is crispy, 12-15 minutes.

 

For the pasta:

Once cooked, reserve 1 cup of the cooking water and drain the pasta.  Return to the stockpot and add the sauce and lemon zest.  Stir to combine, adding reserved cooking water 1 Tbsp at a time to achieve the desired texture.  Add prepared asparagus and prosciutto.  Top with fresh Parmesan and basil.

For the sauce:

While the pasta is cooking , prepare the sauce.  Warm the peas with the pasta or in a separate saucepan.  Cook the peas in boiling water for 1 minute.  Remove from water and combine with the pesto.  Blend the pesto an peas together using an immersion blender or countertop blender.

Zucchini Bread

 2 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon, optional

1 tsp kosher salt

1 cup light brown sugar

1/2 cup granulated sugar

3/4 cup vegetable oil

1 tsp vanilla extract

2 eggs, lightly beaten

2 1/2 cups grated zucchini, (12-16 oz)

1.  Preheat the oven to 350 degrees.  Grease a loaf pan.  For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.

2.  Whisk together first five ingredients.  In a separate bowl, whisk remaining ingredients except zucchini.  Add zucchini to the flour mixture and toss to coat.  Add dry to wet and stir till until combined Pour into pan.  Bake until toothpick comes out clean, about 45 minutes to 1 hour.  

3.  Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.

Chicken Tot Pie

 onion, chopped

2 cans cream of celery soup

1/4 cup water

1 cup frozen mixed vegetables

salt and pepper to taste

Rotisserie chicken, cooked and cut up

32 oz frozen tater tots

parsley, finely chopped

Saute onion in butter.  Add soups, water, salt/pepper, mixed vegetables and chicken.  Mix together well.  Put in a casserole dish and top with a single layer of tater tots covering the chicken mixture.  Bake in a 450 degree oven for 30-35 minutes.  Garnish with parsley.

Poppyseed Chicken

 8 oz mushrooms, chopped

2 cups cooked chopped chicken

toasted sliced almonds

1 (16 oz) sour cream

poppyseed

salt and pepper to taste

2 cans cream of chicken soup

2 sleeves Ritz crackers, crushed

1/4 tsp melted butter

 

Saute mushrooms and toast almonds seperatly.  Mix together together all ingredients.  Mix crackers and butter and use for a topping.  Spray a 13x9 pan and add chicken mixture and sprinkle with topping.  Bake in a 375 degree oven for 15 minutes covered with foil and then uncover the foil for another 10 minutes.

* Served with white rice 

Recipe: Paula Dean

Crock Pot BBQ Country=Style RIbs

 6-12 pieces  country-style ribs

1/4 cup brown sugar

1 Tbsp chili powder

2 tsp salt

 1 tsp pepper

1/4 cup apple cider vinegar

1/4 cup mustard

1/4 cup Worcestershire sauce

2 cups ketchup

Line crock pot with a plastic liner.  Place ribs on the bottom.  Mix up in a bowl the all the sauce ingredients.  Spread sauce a on top of meat.  Set crock pot on low for 8-10 hours. (6- 8 hrs, 12- 10 hrs)  Place ribs on a foil lined pan. Final step is to set oven on broil for 4-5 minutes. 

Hot Chicken Salad Casserole

 1 cup mayo

1 cup celery, chopped small

1/4- 1/2 cup slivered almonds

2 Tbsp lemon juice

1 cup grated cheese

salt and pepper

2 cups cooked chicken

In a large bowl mix up well.  Spray casserole dish  8x8 and pour into mixture. Top with crushed potato chips.  Bake in a 350 degree oven for 15 minutes until hot and bubbly. 

Recipe:  Paula Dean

Baked Spinach and Zucchini

 1 lb zucchini, cut into 1/2 inch thickness

6 scallions, chopped

3 garlic cloves, chopped

2 (10 oz) package frozen spinach, squeeze out the water very well

1 cup cooked white rice

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, julianned

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp pepper

Custard:

4 large eggs

3/4 cups heavy cream

2 Tbsp butter

1/4 cup Parmesan cheese

Saute zucchini in oil on the stove top for about 3 minutes.  Add garlic for another 1 minute. Turn off heat. Add the spinch, rice, parsley, basil, nutmeg, lemon juice, salt and pepper.  Stir together. Place in a casserole dish.

Mix custard ingredients together. Place on top of vegetable mixture.  Add some more Parmesan cheese on top.  Bake in a 350 degree oven for 20 minutes.

Veggie Salad

 1 can string beans, drained

1 can peas, drained

1 can corn, drained

1/2 cup onion chopped

1/2 cup red bell pepper, chopped

1 jar pimento with juice

1 can black beans (optional)

1 cup sugar

3/4 cup white vinegar

1/2 cup vegetable oil

 

In a large bowl add string beans, peas, corn, onion, red bell pepper, pimento and black beans.  Mix together. In a small pot heat sugar, vinegar and oil to combine.  Pour dressing on top of salad and mix.  Refrigerate for a couple of hours.

 

Pot Roast

 3 Tbsp olive oil

3 lb chuck roast

1 large onion, chopped

2 garlic cloves, chopped

1 tsp fresh rosemary or 1/2 tsp dried

1 tsp thyme or 1/2 tsp dried

2 Tbsp tomato sauce 

4-5 cups beef broth

4 carrots, rough chop

3 ribs celery, rough chop

pearl onions

bay leaf

rosemary and thyme

 

Sear both sides of meat in oil in a heavy large pan on stove top.  Remove seared meat and set aside.  Use the pot to saute onion, garlic and herbs. Deglaze pan by adding broth and tomato sauce. Add back roast to pan.  Cover with foil and put on lid.  Bake in a 350 degrees for 2 1/2 hours.

Take out of oven and add carrots, celery, peal onions, thyme, rosemary and bay leaf.  Put back in oven and cook for 30 more minutes until vegetables are tender.

Recipe:  Farm Stand Kitchen

 

Grape Salad

 1 cup chopped pecas

1/3 cup white sugar

1 (8 oz) package cream cheese, softened

1 tsp vanilla extract

2 lbs red seedless grapes

Place pecans in a skillet over medium-low  heat; cook and stir until pecans are toasted, 3 to 5 minutes.  Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.

Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth.  Fold in pecans and grapes.  Stir gently until grapes are coated.

Cran-Orange Couscous Saad

 3 cups uncooked pearl (Israeli) couscous

2 cans (14 oz each) garbanzo beans, chickpeas, rinsed and drained

2 large navel oranges, peeled and chopped

2 cups fresh baby spinach

1 cup crumbled goat cheese

1 small red onion, chopped

3/4 cup dried cranberries

1/2 cup fennel bulb, thinly sliced, fronds reserved

1/2 cup chopped pecans, toasted

8 fresh basil leaves, chopped, plus more for garnish

Vinaigrette: 

1/2 cup olive oi

1/4 cup orange juice

1/4 cup balsamic vinegar

1 Tbsp grated orange zest

2 tsp honey

1 tsp salt

1/2 tsp pepper

Prepare couscous according to package directions.  Fluff with a fork; cool.  In a bowl, combine couscous and the next 9 ingredients.  In a small bowl, whisk together vinaigrette ingredients until blended.  Pour over salad; toss to coat.  Garnish with additional chopped basil and reserved fennel fronds.

Zucchini Breadsticks

 2 cups packed shredded raw zucchini (4 small)

1 or 2 large eggs

1 cup shredded mozzarella cheese

1/4 tsp Italian seasoning

3 Tbsp almond flour

1/4 cup shredded Parmesan cheese

1/2 Tbsp finely chopped parsley

Preheat oven to 450 degrees.  Line a large baking sheet with parchment paper.

Add zucchini to a large bowl and let sit 10-15 minutes.  Drain excess water from zucchini bowl.  Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into a towel and wring dry.  Repeat with remaining zucchini.  When you  are finished, you should have about 1 cup of zucchini remaining.

Add zucchini, egg, 1/4 cup mozzarella cheese, seasoning, and flour to a large mixing bowl.  Mix until all ingredients are thoroughly combined.

Dump zucchini mixture onto baking sheet lined with parchment paper.  Using a spatula, spread out the batater so that it forms a rectangle, approximately 9 inches by 7 inches and just slightly under 1/4 inch thick.

Bake in oven about 15 minutes or until edges arae golden brown and both sides are cooked.  Remove from oven and carefully flip crust over.  Sprinkle 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese across the surface.

Lower oven temperature to 425 degrees.  Bake for about 8-10 minutes or until cheese is melted and starts to blister.  If desired, sprinkle fresh chopped parsley across.  Slice and serve.

German Green Bean Salad

 4 cans of cut green beans or 2 lbs fresh green beans

1 1/2 Tbsp white wine vinegar

1/2 Tbsp balsamic vinegar

3 Tbsp vegetable oil

2 Tbsp sour cream

3 Tbsp onions, very finely diced

3 stems fresh savory or oregano

1 tsp salt

pepper

1 tsp sugar

If you use fresh green beans, wash the beans, cut off both ends and cut them into small pieces.  Bring a saucepan with water to a boil and cook the beans for about 12-15  minutes.  Remove the beans from the stove and drain them in a colander under running cold water.  If you use canned beans, drain them in a colander.

For the dressing:  Mix oil, vinegar, and sour cream together.  Now add salt, pepper, and sugar to it and mix well. Wash the fresh savory or oregano and pick the leaves from the stem.  (Do not use the stem) Dice the onion in a food chopper and add the onions and savory to the dressing and spread it evenly over the beans.  Mix thoroughly.  I find that using salad hands works best.  Let the salad sit for a while in the refrigerator before serving.

Cauliflower Breadsticks

 1 medium-large cauliflower, cut into 1 inch florets (about 6 cups)

1/2 cup Mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

3 large eggs

1-2 fresh garlic cloves, minced

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped and extra to sprinkle

1 tsp sea salt

1/2 tsp ground black pepper

1/3 cup cheddar cheese, shredded

Preheat oven to 425 degrees adn line a large rimmed sheet pan with parchment paper.

Break up your cauliflower into florets and place them in a food processor.

Process until finely ground; You might eed to work in several smaller batches.

Transfer the cauliflower into a large mixing bowl.  Add in the mozzarella, parmesan, eggs, garlic, herbs, sea salt, and pepper.  Stir thoroughly to combine well.

Place the mixture into your prepared sheet pan, and shape it into a 10x8 inch rectangle pan.

Bake in oven until nicely golden brown, 20-25 minutes.  Keep an eye on them.  You want them cooked through, but not overdone.

Sprinkle with cheddar and a little bit more fresh parsley continue to bake until cheese is melted; 5 minutes.

Cut into breadsticks and serve dipped in marinara sauce.

Meyer Lemon Avocado Toast

 2 slices whole grain bread

1/2 avocado

2 Tbsp chopped fresh cilantro, or more to tase

1 tsp Meyer lemon juice, or to taste

1/4 tsp Meyer lemon zest

1 pinch cayenne pepper

1 pinch fine sea salt

1.  Toast bread slices to desired doneness, 3 to 5 minutes.

2.  Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt.  Spread avocado mixture onto toast and top with chia seeds.

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

 1 bunch fresh spinach

1 cup sliced fresh strawberries

1/2 cup crumbled Gorgonzola cheese

1/2 cup raw pecans

1/4 cup balsamic vinegar

2 Tbsp honey

1/2 cup olive oil

salt and ground black pepper to taste

1.  Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.

2.  Stir the balsamic vinegar and honey together in a a bowl; slowly stream the olive oil into the mixture while whisking continuously.  Season with salt and pepper.  Drizzle the dressing over the salad just before serving.

Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

 2 cups baby potatoes

3 Tbsp olive oil, divided 

2 cups cherry tomatoes

2 cups 1 inch cut fresh green beans

4 cloves garlic, minced

2 tsp dried basil

1 tsp flaked sea salt 

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

2 tsp olive oil, or to taste 

salt and ground black pepper to taste

1.  Preheat the oven to 425 degrees.  Line a jelly roll pan with aluminum foil.

2.  Toss potatoes with 1 Tbsp olive oil in a medium bowl.  Pour into the prepared pan.

3.  Roast in the preheated oven until tender, about 30 minutes.

4.  Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 Tbsp olive oil.

5.  Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture.  Roast until tomatoes start to wilt, 15 to 20 minutes more. 

6.  Remove from the oven and pour into a serving dish.  Stir in garbanzo beans, add 2 tsp olive oil, and season with salt and pepper.

Greek Watermelon Pizza

 1 center-cut slice of watermelon, about 1 inch thick

1/4 cup crumbled feta cheese

1/8 cup diced tomato

1 Tbsp Kalamata olives, pitted and finely chopped

1 Tbsp chopped fresh mint

Cut the round watermelon slice into 6 to 8 wedges, but keep them arranged into a circle.  (like a pizza)

Sprinkle feta cheese, tomato, olives, and mint evenly over the watermelon.  Serve immediately.

Radish Top Soup

 2 Tbsp butter

 1 large onion, diced

2 medium potatoes, sliced

4 cups raw radish greens (the tops)

4 cups chicken broth

1/3 cup heavy cream

5 radishes, sliced

1.  Melt butter in a large saucepan over medium heat.  Stir in the onion, and saute until tender.  Mix in the potatoes and radish greens, coating them with the butter.  Pour in chicken broth.  Bring the mixture to a boi.  Reduce heat, and simmer 30 minutes.

2.  Allow the soup mixture to cool slightly, and transfer to a blender.  Bleand until smooth.

3.  Return the mixture to the saucepan.  Mix in the heavy cream.  Cook and stir until well blended.  Serve with radish slices.

Raw Corn Salad

 2 ears corn, kernels cut from the cob

1 pint cherry tomatoes, halved

1 cucumber, halved lengthwise and sliced

1 avocado, diced

1 small sweet onion, chopped

1/4 bunch fresh cilantro, chopped, or to taste

1 green onion, green parts only, thinly sliced

1 drizzle extra-virgin olive oil

1 lime

salt and ground black pepper to taste

Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl.  Add a drizzle of olive oil.  Squeeze lime juice into the bowl and season with salt and pepper.

Note: You can add some heat with jalapeno, or sweetness with blueberries.

Tomato and Mozzarella Salad

 4 large ripe tomatoes, sliced 1/4 inch thick

1 lb fresh mozzarella cheese, sliced 1/4 inch thick

1/3 cup fresh basil leaves

3 Tbsp extra virgin olive oil

fine sea salt to taste

freshly ground black pepper to taste

1.  On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves.  Drizzle with olive oil.  Season with sea salt and pepper.

Summer Fruit Salad

 2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 tsp grated orange zest

1/2 tsp grated lemon zest

1 tsp vanilla extract

2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced

3 bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries

1.  Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat.  Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes.  Remove from heat, and stir in vanilla extract.  Set aside to cool.

2.  Layer the fruit in a large, clear glass bowl in this order:  pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries.  Pour the cooled sauce over the fruit.  Cover and refrigerate for 3 to 4 hours before serving.

Red Cabbage Salad

 2 1/2 cups shredded red cabbage

1 (10 oz) can mandarin oranges, drained

1 green oion, choppepd

1/4 cup sweetened dried cranberries

1/4 cup pine nuts

1/3 cup canola oil

1/4 cup vinegar

1 Tbsp white sugar

2 pinches salt

1.  Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.

2.  Toss pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes.  Remove immediately to  bowl and let cool.

3.  Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.

4.  Stir toasted pine nuts into salad and pour dressing over the top.  Toss again to coat salad with dressing.

Punch Bowl Cake

 Angel Food cake, cut up (store bought)

2 packages frozen strawberies

1 cup sugar

Cool Whip (8 oz)

Cut up Angel Food cake into small pieces and place 1/3 in bottom of a punch bowl. Mix strawberries with sugar and pour 1/2 over the cake pieces.  Add 1/2 of the Cool Whip. Continue layering and end with Cool Whip.  Garnish with some strawberries. 

Beef and Broccoli

 broccoli florets

flank steak ( cut into thick strips)

white rice, cooked

 

Marinate:

baking soda corn starch

Panda brand soy sauce

sesame oil

Mix together with the beef 

 

Sauce:

Panda brand Oyster sauce

Chinese Rice wine

Chicken bouillon powder

water

Blanch broccoli for just a few minutes and shock in ice water.  Set aside.  Marinate beef.  Using  a wok on high heat sear and toss together with broccoli.  Add sauce and mix.  To serve cook white rice and place beef and broccoli on top.  Can add scallions and sesame seeds to garnish.

Crock Pot Pulled Pork

Dry Rub:

 1 Tbsp paprika

1 Tbsp brown sugar

1 1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp pepper

1 tsp seasoned salt

4 1/2 lb boneless shoulder pork roast

1 1/2 cups bottled chili sauce (by the ketchup)

1/4 cup water

Mix together dry rub and rub on both sides of the pork.  Mix together chili sauce and water.  Place pork in crock pot and pour sauce mixture on top.  Set crock pot on low for 8-10 hours.  Pull meat a apart using a fork and place back  in pot for serving. May use on sandwiches, tacos, salads, with rice, etc...

Crock Pot Cubed Steak

 10 cubed steaks

salt and pepper

1 can cream of mushroom soup

1 can beef broth

Salt and pepper both side of steaks and sear in a hot pan until a golden brown.  May need to do in batches to not crowd the pan.  Place in crock pot.  Whisk together soup and broth and pour it onto the cubed steaks.  It will cover the steaks,  Set crock pot on high for 3-4 hours.  It will make its own gravy and be very tender.

3 layer BIscuits

 3 cups self rising flour (white lily brand)

1/2 cup all-purpose flour

1/4 cup shortening + 1/8 cup shortening

pinch of baking soda

1 cup buttermilk

Blend together in a bowl until pea size ( about 2 minutes).  Biscuits will be fluffier using shortening. Add buttermilk a little at a time.  Dough will be sticky.

Flour the counter.  Fold the dough over and over itself. adding flour when needed to not be too sticky.  Put shortening in the baking pan.  Cut biscuits with a biscuit cutter and place in pan.  Makes 12-15

Bake in a 450 degree oven for 20 minutes.  Butter the tops when out of the oven.  Break each in two and serve with sausage gravy.

Tater Tot Casserole

 2 lbs ground beef

1 small onion

2 cloves garlic, minced

1 can cream of mushroom or cream or mushroom with roasted garlic 

1 cup sour cream (8 oz)

2 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 can corn, drained

shredded cheese

32 oz frozen bag tater tots

Brown the ground beef with the onion and garlic.  In a large bowl add browned meat, soup, sour cream, Worcestershire sauce soy sauce and corn.  Mix well.  Spray a 9x13 casserole dish with nonstick cooking spray.  Pour in mixture and top with shredded cheese.  On top of cheese add  tater tots in even rows.  Bake  at 350 degree oven for 45 minutes.

Roasted Radishes

 2 lb medium red radishes, halved (9 to 12)

3 Tbsp extra virgin olive oil, for drizzling

1 tsp sea salt 

1/4 tsp black pepper

lemon juice, optional

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1.  Preheat oven to 400 degrees.

2.  Toss radishes with olive oil and spices.  Arrange in a single layer on a baking sheet.

3.  Roast for about 30 to 35 minutes, until golden and crispy.

4.  Season with extra salt and pepper to taste.

Citrus Salad with Spiced Honey

1/2 cup honey

1 (3 inch) cinnamon stick

1 bay leaf

1 tsp black peppercorns

1/4 tsp dried cruched red pepper

4 whole cloves

3 medium-size oranges

3 mandarin oranges

2 Ruby Red grapefruit

2 limes

6 kumquats (optional)

1 (4.4 oz) package fresh pomegranate seeds

Toppings: extra virgin olive oil, fresh mint leaves, sea salt

 

Bring first 6 ingredients and 1/2 cup water to a boil over medium-high heat.  Boil, stirring often, 1 minute. Remove from heat, and let stand 30 minutes.

Meanwhile, peel oranges, next 3 ingredients, and, if desired kumquats.  Cut away bitter white pith.  Cut each fruit into thin rounds.  Arrange on a serving platter, and sprinkle with pomegranate seeds. Pour honey mixture through a fine wire-mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use.  Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.

Pink or red peppercorns may be substituted.

Note:  Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.

 

 

Brussels Sprout Slaw with Apples and Pecans

 1 lb trimmed Brussels sprouts

6 Tbsp extra virgin olive oil

1 Tbsp lemon zest

1/4 cup fresh lemon juice

1/2 tsp crushed red pepper

1 diced Granny Sith or Honeycrisp apple

2 oz shredded Parmesan cheese

1/3 cup toasted and chopped pecans

1 Tbsp honey

1 tsp kosher salt

1/2 tsp black pepper

Thinly slice 1 ob trimmed Brussels sprouts using a mandoline or food processor fitted with a slicer attachment.  Transfer sliced Brussels sprouts to a large bowl.  Add 6 Tbsp extra virgin olive oil, 1 Tbsp lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp crushed red pepper: toss to coat.  Add a diced Granny Smith or Honeycrisp apple, 2 oz shredded Parmesan cheese, 1/3 cup toasted an chopped pecans, 1 Tbsp honey, 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.  Let stand 5 minutes to allow the Brussels sprouts to wilt slightly ad flavors to marry.

Pea and Pasta Salad

 Salad:

4 cups fresh or frozen field peas, cooked, drained, and cooled  ( or frozen)

8 oz mini farfalle pasta, cooked, rinsed with cold water, and drained

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped orange bell pepper

1/4 cup chopped fresh flat-leaf parsley

2 Tbsp chopped fresh basil

2 Tbsp chopped fresh dill

2 Tbsp chopped fresh mint

3 cups chopped cooked chicken (optional)

 

Dressing:

1/4 cup white wine vinegar

1 Tbsp country-style Dijon mustard

 1 Tbsp fresh lemon juice

2 tsp honey

3/4 tsp kosher salt

1/4 tsp black pepper

1/2 cup olive oil

 

Make the Salad:  Toss together peas, pasta, bell peppers, parsley, basil, dill, mint, and if disired, chicken.

Make the Dressing:  Whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper in a small bowl.  Gradually whisk in olive oil until incorporated.  Pour dressing over the salad, and gently toss until coated.

Tarragon Chicken Salad

 1 Tbsp butter 

3/4 cup pecan, chopped

1 cup mayonaise

3 Tbsp fresh tarragon, chopped

1 Tbsp fresh lemon juice

1 tsp lemon zest

4 cups cooked chicken breasts, chopped

1 medium Granny Smith apple, diced

1 cup celery, diced

4 Tbsp red onion, finely chopped

 

In a small skillet, melt butter over medium-low heat.  Add pecans.  Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.

Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended.  Add salt and freshly ground pepper to taste

Cover and chill 2 to 24 hours.  Stir in 1/2 cup toasted pecans just before serving .  Sprinkle with remaining pecans.

Egg Salad Baguette

 6 hard-cooked eggs, peeled and chopped

3 Tbsp mayonnaise

2 Tbsp minced radish

1 Tbsp minced fresh dill

1 tsp minced scallion

1/2 tsp kosher salt

18 thin baguette slices, toasted

Stir together eggs, mayonnaise, radish, dill, scallion, and salt in a medium  bowl.  Spread 1 heaping Tbsp egg salad on each toasted baguette slice.

Creamy Grape Salad with Pecans

 4 cups red grapes (seedless) 

4 cups green grapes (seedless)

8 oz sour cream

8 oz cream cheese

1 tsp vanilla

1/2 cup sugar

1 cup pecans (chopped )

1/2 cup brown sugar

 

Wash, dry, and mix red and green grapes, leaving them whole.

Mix together sour cream, cream cheese, vanilla, and sugar until smooth.Alternate grapes and sour cream mixture layers in a glass bowl.  There should be three layers or sour cream mixture and two layers of grapes- beginning and ending with sour cream mixture.

Top with chopped pecan and brown sugar mixture before serving. Best is chilled over night.  No need to mix the dish before serving.

Broccoli, Grape, and Pasta Salad

 1 cup chopped pecans

1 lb fresh broccoli

1 cup mayonaise

5 Tbsp sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

8 oz bow-tie pasta, cooked (1/2  16 oz package)

2 cups seedless red grapes, halved

8 pieces cooked bacon, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

Note:  Can add cooked chicken to the salad

Watermelon Salad

 8 cups seedless watermelon, cut into 1 inch cubes (from 1 watermelon)

3 lbs heirloom tomatoes, cored and cut into 1 inch wedges

1 tsp kosher salt

4 cups arugula (4 oz)

2 satsumas (4 oz) peeled and cut into segments or small oranges

5 Tbsp extra virgin olive oil, divided 

2 Tbsp chopped fresh mint

1 1/2 Tbsp red wine vinegar

1/2 tsp black pepper

2 oz goat cheese, crembled (about 1/2 cup)

1/2 cup chopped pecan, toasted

Combine watermelon and tomatoes in a large bowl.  Sprinkle with salt, and toss gently to combine, let stand 10 minutes.

Combine arugula, satsumas, and 1 Tbsp of the oil in a medium bowl, tossing to coat.  Add to watermelon mixture, and toss gently to coat.  Whisk together mint, vinegar, pepper, and remaining 4 Tbsp oil in a small bowl.  Drizzle over watermelon mixture.  Sprinkle with goat cheese and toasted pecan and serve.

Note:  All ingredients can be prepared in advance but toss the saad together right before serving; the melon and tomato start watering out the minute the salt is applied.  You can use navel oranges if satsumas are not available.

Cranberry Salad

4 cups fresh or frozen cranberries (14 oz)

3/4 cu packed light brown sugar

1/2 cup fresh orange juice (from 2 oranges)

1 cup peeled and chopped Bartlett pears (about 2 small pears)

1 cup chopped fresh pineapple (from 1 pineapple)

1/2 cup chopped toasted pecans

 

Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high stirring often.  Reduce heat to medium-low, and simmer, stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes.  Remove from heat, and cool to room temperature, about 30 minutes.

Stir in the Bartlett pears, pineapple, celery, and pecans.  Transfer to a serving bowl; cover an chill salad 4 to 24 hours.

Black Eyed Pea Salad

1 (16 oz) package frozen black-eyed peas

1/4 cup chopped fresh cilantro

1/4 cu red pepper jelly

1/4 cup red wine vinegar

2 Tbsp olive oil

1 jalapeno pepper, seeded adn minced

3/4 tsp salt

1/4 tsp freshly ground pepper1 cup diced red bell pepper

1/3 cup diced red onion

2 Large fresh peaches, peeled and diced

2 cups torn watercress

 

Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.

Whisk together cilantro and next 6 ingredients in a large bowl.  Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours.  Stir peaches and watercress into pea mixture just before serving.

German Spaetzle Dumplings

 1 cup all-purpose flour

1/4 cup milk

2 eggs

1/2 tsp ground nutmeg

1 pinch freshly ground white pepper

1/2 tsp salt

1 gallon hot water

2 Tbsp butter

2 Tbsp chopped fresh parsley

1.  Mix together flour, salt, white pepper, adn nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients.  Mix until smooth.

2.  Press dough through a cheese grater with the back of a spoon.

3.  Drop a few at a time into simmering liquid.  Cook 5-8 minutes. Drain well.

4.  Saute cooked Spaetzle in butter.  Sprinkle freshly chopped parsley on top and serve.

Lemon Blueberry Bread

Yield:  1 loaf

 

1/3 cup butter, melted

 1 cupr sugar

3 Tbsp lemon juice

2 large eggs, room temperature

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 cup fresh or frozen blueberries

1/2 cup chopped nuts

2 Tbsp grated lemon zest

 

Glaze:

2 Tbsp lemon juice

1/4 cup sugar 

1.  In a large bowl, beat the butter, sugar, lemon juice and eggs.  Combine the flour, baking powder and slat stir into egg mixture alternately with milk, beating well after each addition.  Fold in the blueberries, nuts and lemon zest.

2.  Transfer to a greased 8x4 inch loaf pan.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the enter comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

3.  Combine glaze ingredients; drizzle over warm bread.  Cool completely.

Creamy Sweet Potato Bake

 2 lbs sweet potatoes, peeled and thinly sliced using a mandoline (tip- choose potatoes that are very similar in size/shape)

1 Tbsp olive oil

1 medium yellow onion, finely chopped

3 fresh garlic cloves, minced or pressed

1 cup organic, unsweetened canned coconut milk

1 tsp smoked paprika

2 tsp gluten free flour

sea salt and fresh ground black pepper, to your taste

1 Tbsp fresh chopped parsley

1 Tbsp sliced chives as garnish

Preheat oven to 350 degrees.  Heat oil in a medium skillet, over medium-high heat.  Add the onion adn saute until it softens, about 3 minutes, then add garlic and sautae another minute or two.

Meanwhile, in a small bowl whisk together coconut milk, paprika, and flour. 

Pour the coconut mixture over the onions in the pan, then whisk to combine.  Lower the heat to a simmer and cook stirring frequently until the sauce begins to thicken, about 2-3 minutes.

Pour the coconut sauce in the bottom of a 8x8 oven dish, then layer the sweet potato slices in tight rows.

Cover with foil and bake for 60 minutes in your preheated oven.  Then, uncover the dish, bake for an and additional 12-15 minutes until the potatoes are fork tender and golden-crispy-browned on top.  Garnish with fresh chopped chives and parsley and serve.

Savory-Crisp Roasted Radishes

 2 lbs radishes, trimmed and halved

3 Tbsp avocado oil, or olive oil

1 tsp sea salt, or to taste

1/4 tsp black pepper

1 tsp smoked paprika

1/4 tsp onion powder

1/4 tsp garlic powder

 fresh chopped parsley for garnish

Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.

In a large bowl add your prepped radishes.  Drizzle with oil and sprinkle with spices then toss to coat well.  Arrange ina single layer on your prepared baking sheet

Roast for about 30 minutes, or until golden and tender-crisp.

Serve hot, war, or cold, garnished with freshly chopped parsley.

Cucumber, Onion and Tomato Salad

3 medium cucumbers, peeled and sliced 1/4 inch thick

1 medium red onion, sliced and separated into rings

 3 medium tomatoes, cut into wedges

1/2 cup vinegar

1/4 cup sugar

1 cup of water

2 tsp salt

1 tsp black pepper

1/4 cup oil

Combine ingredients in a large bowl and mix well.  Refrigerate at least 2 hours before serving.

Easy Delicious Spaghetti

 oil

onion, chopped

garlic, minced

2 cans tomatoes

1 can tomato paste

spaghetti noodles

Parmesan cheese

 

To a pan add a lot of oil and saute onion and garlic.  Add tomato cans and tomato paste.  Meanwhile, cook the noodles in a large very salted pan of water.  Combine together and serve with Parmesan cheese.

Potato Patties

 leftover mashed potatoes

1 egg

1 onion, chopped

1/4 cup flour

Mix together.  Form little patties.  Drop by Tbsp and flatten in a oil heated skillet.  Brown on both sides.

Fried Okra

 1/2 cup corn meal

1 tsp salt

 1 tsp pepper

okra, cut up into small pieces

Put all ingredients in a Ziplock bag and mix well.  To a skillet cover the bottom with oil.  Turn heat to medium and brown okra.  Turn often.  Use an Iron skillet.

Crock Pot Honey Baked Ham

 Sliced ham (4 lbs.)

1/2 cup brown sugar

1/2 cup hoey 

Dijon mustard

cinnamon

nutmeg

Bring glaze to a boil on stove.  In a crock pot add ham.. Add 1/3 cup water and pour glaze over ham.  Put on lid and cook on low for 1 to 1 1/2 hours.

Grannies Green Beans

 1 large can of green beans with liquid or 3 small cans of green beans with liquid

1 Tbsp olive oil

1 Tbsp sugar

Cook in a good pan until liquid is cooked down.  Mash 3-4 times down.  Serve

Chickpea Fritters

 1 (15 oz) canned chickpeas rinsed, drained

1/4 cup flour

1/4 cup grated or shredded Parmesan cheese or nutritional yeast

1 Tbsp chopped parsley

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp water

2 Tbsp olive oil

tahini sauce for serving

1.  In a medium bowl, combine the chickpeas, all purpose flour, Parmesan cheese, fresh herbs, cumin, garlic powder, salt and pepper.  Add two Tbsp of water and use a fork or masher to combine the ingredients until the are well blended.

2.  Divide the mixture into 6 equal parts and form into thin patties.

3.  In a large pan, heat the oil until it's shimmering.  Then add the chickpea fritters and cook until browned and fully cooked through, about 2-4 minutes per side.

4.  Place on a plate lined with a paper towel to absorb any excess oil, then serve with tahini sauce or any other sauce of choice.

Garlic Spaghetti Squash with Meat Sauce and Tomato

 1 medium spaghetti squash (about 4 lbs)

1 lb lean ground beef (90% lean)

2 cups sliced fresh mushrooms

4 garlic cloves, minced, divided

4 plum tomatoes, chopped

2 cups pasta sauce

1/2 tsp pepper, divided

1 Tbsp olive oil

1/4 tsp salt

Grated Parmesan cheese

1.  Preheat oven to 375 degrees.  Cut squash lengthwise in half; remove and discard seeds.  Place squash in a 13x9 inch baking pan, cut side down; add 1/2 inch of hot water.  Bake, uncovered, 40 minutes.  Drain water from pan; turn squash cut side up.  Bake until squash is tender, 5-10 minutes longer.

2.  Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.  Add half of the garlic; cook and stir 1 minute.  Stir in tomatoes, pasta sauce and 1/4 tsp pepper; bring to a boil.  Reduce heat; simmer, uncovered, 15-20 minutes.

3.  When squash is cool enough to handle, use a fork to separate strands.  In a large skillet, heat oil over medium heat.  Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through.  Serve with meat sauce and cheese.

Spinach and Broccoli Enchiladas

 1 medium onion, chopped

2 tsp olive oil

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped fresh broccoli

1 cup picante sauce, divided

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup cottage cheese

1 cup shredded cheddar cheese, divided

8 flour tortillas (8 inches), warmed

1.  Preheat oven to 350 degrees.  In a large nonstick skillet over medium heat, cook and stir onion in oil until tender.Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.

2. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese; spoon about 1/3 cup spinach mixture down center of each tortilla.  Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray.  Spoon remaining picante sauce over top.

3.  Cover and bake 20-25 minutes or until heated through.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer or until cheese is melted.

Artichoke Cod with Sun-Dried Tomatoes

 1 can (14 oz) quartered water-packed artichoke hearts, drained

1/2 cup julienned soft sun-dried tomatoes (not packed in oil)

2 green onions, chopped

3 Tbsp olive oil

1 garlic clove, minced

6 cod fillets (6 oz each)

1 tsp salt

1/2 tsp pepper

salad greens and lemon wedges, optional

1.  Preheat oen to 400 degrees.  In a small bowl, combine the first 5 ingredients; toss to combine.

2.  Sprinkle both sides of cod with salt and pepper; place in a 13x9 inch baking dish coated with cooking spray.  Top with artichoke mixture.

3.  Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork.  If desired, serve over greens with lemon wedges.

Oven Barbecued Chicken

 6 bone-in chicken breast halves (8 oz each)

1/3 cup chopped onion

3/4 cup ketchup

1/2 cup water

1/3 cup white vinegar

3 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 tsp ground mustard

1/4 tsp salat

1/8 tsp pepper

1.  Preheat oven to 350 degrees.  In a nonstick skillet coated lightly with oil, brown chicken over medium heat.  Transfer to a 13x9 inch baking dish coated with cooking spray.

2.  Recoat skillet with oil.  Add onion;cook ad stir over medium heat until tender.  Stir in remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes.  Pour over chicken.

3.  Bake, uncovered, until a thermometer inserted in chicken reads 170 degrees, 35-45 minutes.

Artichoke Chicken

 8 boneless skinless chicken breast halves (4 oz each)

2 Tbsp butter

2 jars (6 oz each) marinated quartered artichoke hearts drained

1 jar (4-1/2 oz) whole mushrooms, drained

1/2 cup chopped onion

1/3 cup all-purpose flour

1 1/2 tsp dried rosemary, crushed

3/4 tsp salt

1/4 tsp pepper

2 cups chicken broth 

hot cooked noodles

minced fresh parsley 

1.  In a large skillet, brown chicken in butter.  Remove chicken to an ungreased 13x9 inch baking dish.  Arrange artichokes and mushrooms on top of chicken;set aside.

2.  Saute onion in pan juices until crisp-tender.  Combine the flour, rosemary, salt and pepper.  Stir into pan until blended.  Add chicken broth.  Bring to a boil; cook and stir until thickened an bubbly, about 2 minutes;  Spoon over chicken.

3.  Bake, uncovered, at 360 degrees until a thermometer inserted in the chicken reads 165 degrees, about 40 minutes.  Serve with noodles and sprinkle with parsley.

Broccoli Tuna Casserole

 5 cups uncooked whole wheat egg noodles

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups milk

1 tsp dried basil

1 tsp cried thyme

3/4 tsp salt

1/2 tsp pepper

1 cup chicken broth

1 cup shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz each) albacore white tuna in water

1/3 cup panko bread crumbs

1 Tbsp butter, melted

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.   Transfer to a shallow 3 quart or 13x9 inch baking dish coated with cooking spray.

2.  Meanwhile, in a large nonstick skillet, heat butter over medium-high heat.  Add onion;cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan.  Stir in broth.  Bring to a boil; cook and stir until thickened, about 2 minutes.  Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.

3.  Spoon over noodles; mix well.  Sprinkle with remaining cheese;  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Uncover and bake until cheese is melted, 15-20 minutes longer.

Pineapple Brown Sugar Ham Glaze

 1 (4-7 lb) cooked sliced bone in ham

1 cup pineapple juice

1 3/4 cup light brown sugar

 1/2 cup orange juice

1/2 to 1 tsp prepared mustard yellow or Dijon 

1/2 tsp cinnamon, optional

Let the ham sit on the counter for 1 hou in a heavy baking pan before baking.  Thirty minutes before baking, place rack on lower 1/3 of oven and turn oven to 300 degrees.  

When ready to bake, place 1/2 cup water in bottom of pan, cover ham with foil and seal edges of foil to pan.  Bake for 10-12 minutes per pound.

Gather glaze ingredients while ham is baking , whisk together in a pan and cook over low heat until sugar is dissolved or the glaze is bubbly (about 3-5 minutes).  Set aside until ready to pour onto ham.

When ham is heated, remove ham from oven and turn heat to 400 degrees.  Remove foil from ham and discard any liquid left in pan by spooning out.

Spoon glaze over ham and return to oven for 10-15 minutes or just until glaze is bubbling a bit.  Remove from oven and serve.

One Pot Beef Stroganoff

 1 lb ground beef

 1 can cream of mushroom soup

1 cup sour cream

1 tsp garlic powder

1 can beef broth

3 cups egg noodles

salt and pepper

Mix all together in a large skillet and bring to a boil.  Reduce heat and simmer and cover with a lid for 10-15 minutes.  Salt and pepper to taste.

Chicken and Dumplings

 Chicken:

whole chicken

2 tsp salt

peppercorns

1 stalk celery 

water to cover

 

Boil and then turn down to simmer.  2 to 2 1/2 hour on low or 1 to 1 1/2 hour on higher temp on stove.  When cooked debone and strain chicken (separate 12 cups of chicken broth, will need for dumplings)

 

Homemade Dumplings:

1 1/2 cups all-purpose flour

2 tsp baking powder 

1/2 tsp salt

1/2 cup chicken broth

2 Tbsp oil 

Whisk the dry ingredients in a bowl.  Add the oil and broth and mix all together.  When dough forms, roll out into a circle flipping it often to make sure it doesn't stick to the counter. If it does, add more flour. Use a pizza cutter to it dumplings into strips (crisscross)

Heat the 12 cups of broth to medium-high heat.  Should be a rolling boil.  Add dumplings one at a time making sure they're not sticking together but floating first down to the bottom.  Stir. Keep adding more until all are in the stock pot cooking.  They will rise to the top.  Cook for 5 - 10 minutes. 

When all dumplings are cooked add back the chicken that was broken into smaller bite- sized pieces.  Add 4-5 tsp butter and some milk to make it creamy.  Add pepper to finish.

German Pancakes with Apples

1 3/4 cups all-purpose flour

3 Tbsp sugar

1 Tbsp lemon zest

1/2 tsp salt

1/8 tsp nutmeg

1 1/2 cups milk

6 large eggs

 1 1/2 tsp vanilla extract 

Combine the dry ingredients and mix into the wet ingredients.  Combine 2/3 first to evenly whisk.  Then add the rest.  This will remove the lumps.  

Heat a skillet with 3 Tbsp butter on the stove.  Pour batter in (use a nonstick skillet).  Put in a cold oven  (not preheated) at 375 degrees for 30-35 minutes. Very important!  Will puff up.

Apple topping:

1 1/4 lbs Braburn apples, cored, cut into 1/2 in small pieces (3-4)

2 Tbsp butter melted 

1/3 cup water

1/4 cup brown sugar

1/4 tsp ground cinnamon

1/8 tsp salt

Heat the butter on medium heat.  Whisk together ingredients and add to pan and add apples.  Mix.  Simmer on medium-high with the lid on for 5 minutes. 

*Serve like a pie slice with apples and apple sauce over top.

Creamed Peas and Pearl Onions

 pearl onions

butter

frozen peas

1/4 cup flour

1/2 cup chicken broth

1/2 cup heavy cream

1 tsp salt

1 tsp sugar

1/2 tsp pepper

Blanch the pearl onions in hot water for 5 minutes.  Then saute them in butter for 2 minutes.  Add the peas and cook 1 more minute.

Next add 1/4 cup flour and cook an stir for 1 minute to cook the flour and get rid of the raw flour flavor.  Stir in 1/2 cup of chicken broth and 1/2 cup of heavy cream.  Add 1 tsp each of salt and sugar and 1/2 tsp of pepper.  Cook just long enough to thicken the sauce and it's ready to serve.  

Overnight Mac and Cheese

 kosher salt and black pepper

8 oz elbow macaroni or cavatappi

3 cups heavy cream

2 cups grated Gruyere, divided

1 cup grated sharp white cheddar, such as cabot, divided

1/4 tsp ground nutmeg

2 Tbsp melted butter, plus extra for the dish

1 1/2 cups fine fresh white bread crumbs (5 slices, crusts removed) Cut in small pieces and mix in a food processor.

Twenty-four hours before you pan to serve the gratin, bring a large pot of water to a boil.  Add 2 Tbsp slat and macaroni and cook for exactly 4 minutes.  Drain and set aside.

Meanwhile, in a medium (10 insh) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, 1/2 cup of the cheddar, 2 tsp salt, and 1 tsp pepper.  When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours.  The pasta will absorb the cream and expand.

When ready to cook, allow the mixture to sit at room temperature for aabout an hour.  (You can also microwave it for 4 minutes). Preheat the oven to 400 degrees.

Butter a 2 quart gratin dish, transfer the mixture to the dish and spread it evenly.  Combine the remaining 1 cup Gruyere and 1/2 cup cheddar and sprinkle it evenly on top.  Combine the bread crumbs and 2 Tbsp butter and sprinkle evenly on top.  Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty.  Serve hot. 

Recipe: Ina Garten

Banana Pudding

 1 (3.4 oz) package vanila instant pudding mix

2 cups cold milk

1 (14 oz) can sweetened condensed milk

1 (8 oz) container sour cream

1 tsp vanilla

1 (8 oz) container cool whip, thawed

1 (12 oz) box vanilla wafer cookies

2 lbs bananas, sliced

1.  In a large bowl, whisk together the pudding mix and milk until smooth.  Add sweetened condensed milk, sour cream, and vanilla.  Stir until well combined.  Fold in cool whip until well incorporated and smooth.

2.  Reserve 12-14 vanilla wafers and 6 banana slices for garnishing.  Cover the bottom of a large serving bowl with some vanilla wafers.  Cover the wafers with 1/3 of the pudding mixture over the wafers.  Repeat layers with 1/2 of the remaining vanilla wafers, half of the remaining banana slices and 1/2 of the remaining pudding mixture.  Repeat layers again with remaining vanilla wafer, banana slices and pudding mixtre.  Garnish with the reserved vanilla wafers (some crushed ) and banana slices.

3.  Let set in the refrigerator for at least 30 minutes or until ready to serve.  Pudding keeps well covered with plastic wrap in the refrigerator for about 5 days.

Loaded Bacon, Cheddar and Ranch Potatoes

 cooking spray

1 (32 oz) package frozen hash brown potatoes shredded, thawed

1 (16 oz) container sour cream

8 slices cooked bacon, crumbled

1 (1 oz) package ranch dressing mix

2 cups shredded Cheddar cheese, divided, or more to taste

1.  Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with cooking spray or butter.

2.  Combine hash browns, sour cream, bacon, ranch mix, and 1 cup cheddar cheese in a large bowl; stir until well mixed.  Spread into a baking pan; cover with aluminum foil.

3.  Bake in oven for 45 minutes.  Remove foil; sprinkle remaining cheddar cheese evenly across potatoes.  Bake until cheese is bubble and lightly browned around the edges, about 15 minutes. 

Strawberry Fluff Salad

 1 box strawberry jello (6 oz)

1 box vanilla (cook and serve) pudding (4.6 oz)

3 cups of water

1 (8 oz) Cool Whip

2 cut up bananas

1 1/2 cup cut up strawberries

1 cup mini marshmallows

In a pot on the stove combine jello, pudding and water.  Bring to a boil.  Pour into a large bowl and chill in the refrigerator.  The jello mixture will begin to thicken up.  Mix in the Cool Whip.  Add the strawberries and bananas.  Add marshmallow (optional)

* can add pineapples or mandarin oranges

Recipe: six sister stuff

Shoepeg Corn Casserole

 1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/2 cup shredded mild Cheddar cheese

1 (11 oz) can white corn, drained

1 (14 oz) can French cut green beans, drained

1 (10 0z) can cream of celery soup

1 (8 oz) container sour cream

1/4 (16 oz) package buttery round cracker, crushed

1/2 cup butter, melted 

1.  Preheat oven to 350 degrees.

2.  In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream.  Spoon into a 2- quart casserole dish.

3.  Combine crushed crackers with melted butter and sprinkle on top of vegetables.

4.  Bake in oven for 45 minutes.

Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

Dressing:

1/2 cup (4 oz)  cream cheese

1/4 cup chopped shallots

1/4 cup mayonnaise

2 Tbsp sour cream

2 Tbsp Dijon mustard

2 Tbsp lemon juice

1 Tbsp white wine vinegar

3/4 tsp black pepper

1/2 tsp kosher salt

 

Salad:

8 oz uncooked large elbow macaroni 

2/3 cup fresh green peas (or frozen)

2/3 cup finely diced red bell pepper

2/3 cup finely diced red onion

1/2 cup thinly sliced green onions

1/4 cup chopped fresh flat-leaf parsley

1/2 tsp grated lemon rind

3 bacon slices, cooked and crumbled

1.  To prepare dressing, combine first 9 ingredients and mix.  Cover and chill.

2.  To prepare salad, cook pasta according to package directions; add peas during the last 3 minutes of cooking time.  Drain; rinse with cold water.  Drain.  Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl.  Toss pasta mixture with half of dressing.  Cover an chil until ready to serve.  Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.