Refrigerator Dill Pickles

 3 1/2 cups water

1 1/4 cups white vinegar

1 Tbsp sugar

1 Tbsp sea salt

4 cups cucumber spears

2 cloves garlic, whole

2 heads fresh dill

1.   Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil;remove from heat and cool completely.

2.  Combine cucumber spears, garlic cloves, and fresh dill in a large glass (mason jar) or plastic container.  Pour cooled vinegar mixture over cucumber mixture .  Seal container with lid and refrigerate for at least 3 days.

Serves 12

Savory Deviled Eggs

 6 hard-cooked eggs, halved

1/4 cup mayonnaise

2 tsp rice wine vinegar

1/2 tsp chopped fresh dill (optional)

1 tsp Dijon mustard

1/4 tsp garlic powder

1/8 tsp salt

12 springs fresh dill (optional)

Scoop egg yolks into a bowl and set egg whites aside.  Mash yolks, mayonnaise, vinegar, 1/2 tsp chopped dill, Dijon mustard, garlic powder, and salt.  Spoon yolk mixture into egg whites.  Garnish with dill sprigs.  Refrigerate until ready to serve.

Savory Grilled Peaches

 2 Tbsp olive oil

1/2 tsp chopped fresh basil

1/4 tsp chopped fresh thyme

salt and ground black pepper, to taste

6 fresh peaches, halved and pitted

1.  Preheat grill for medium heat and lightly oil the grate.

2.  Whisk olive oil, basil, thyme, salt, and pepper together in a bowl.  Allow flavors to combine for 5 minutes.  Brush oil mixture on inside flesh of peach halves.

3.  Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

Serves 12

Mexican Style Corn

4 ears corn on the cob, husks and silk removed

1/4 cup mayonnaise, or to taste- divided

1/4 cup butter in a squeezable container, or to taste- divided 

1/4 cup grated Parmesan cheese, or to taste-divided

1 tsp chili powder, or to taste-divided

1.  Bring a large pot of water to a boil and gently place ears of corn into the boiling water.  Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.

2.  Remove an ear of corn with tongs and spread about 1 Tbsp of butter all over the kernels.  Squeeze about 1 Tbsp  of butter over the ear of corn in a zig-zag line, turning the ear as you squeeze.  Generously sprinkle Parmesan cheese over the ear and dust with chili powder.  Repeat with remaining ears of corn.

Notes: For a less adventurous taste, pour lime juice in plate, roll corn in lime juice, and sprinkle with salt and chili powder to taste.  Either way is incredible and until recently  I ate it with just the lime juice, chili powder, and salt since I don't car for mayo.

Serves 4

Slaw Salad

1/4 - 1/2 head red cabbage, shredded

1/4- 1/2 head green cabbage, shredded

1/2  red onion, sliced

1 red apple, julienned sliced

1 large carrot, shredded

1/2 cup golden raisins

Marinade Sauce

1/2- 1 cup mayonnaise

1/2 cup yogurt

1 Tbsp honey

salt and pepper

1 Tbsp mustard

lemon juice, to taste

1-2 Tbsp apple cider vinegar

Put ingredients in a large bowl.  Mix well.  Mix up the marinade in another bowl and pour over the cabbage.  Mix well. Serve.

Recipe:  Ana's Recipes

Georgia Cracker Salad

 1 sleeve saltine crackers, crushed

3 green onions, chopped

1 large Heirloom tomatoes, chopped

1/2 - 1 cup mayo

1 finely chopped hard boiled egg

Mix together in a large bowl.  Crackers will get soggy and lose its crunch so serve quickly, right before serving.  To serve place on a plate on top of buttered lettuce.

Recipe:  Paula Dean

Poached Egg and Avocado Toast

 2 eggs

 2 slices whole grain bread

1/3 avocado 

2 Tbsp shaved Parmesan cheese

salt and pepper for topping

fresh herbs (parsley, thyme, or basil ) for topping

quartered heirloom tomatoes for serving on the side

1.  Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom).  Drop the metal rims ( outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom.  When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim.   

2.  While the eggs are cooking, toast the bread and smash the avocado on each piece of toast.  When the eggs are done, use a spatula to lift the eggs out of the water.  Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast.  Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

 

Notes:  Adding a tsp of vinegar to the water before boiling helps the eggs stay together in the water.  Most of the fats in this recipe (from the avocado and the eggs) are healthy in moderation.  If you want to reduce the fats, just scale back on the avocado or use egg white in place of eggs. 

 

Serves 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Corn and Asparagus Salad

 6 ears of corn

bunch of asparagus

1 red onion, chopped small

1/4 cup fresh basil leaves, chopped small

1/2 cup sugar

1 cup rice wine vinegar

salt and black pepper

Cook the corn for 3 minutes, set in an ice bath.  Cook the asparagus for 1 minute, set in an ice bath.  Meanwhile, mix the marinade together in a mason jar, red onion, basil leaves, sugar, rice wine vinegar, salt and pepper.  Set aside or even make a day ahead.  

Cut the corn off the ears using a knife.  Cut the asparagus into 1 inch pieces.  Add both to a bowl. Pour on the marinade and mix well.  Serve.

Recipe:  Paula Dean

Broccoli, Chickpea and Pomegranate Salad

 1/4 cup thinly sliced red onion

1/2 tsp ground cumin

1/3 cup whole-milk plain yogurt

2 Tbsp tahini

2 Tbsp extra virgin olive oil

1 Tbsp lemon juice

3/4 tsp salt, divided

1/2 tsp ground pepper

4 cups bite-size broccoli florets (about 8 oz)

1 (15 oz) can low-sodium chickpeas, rinsed

1/2 cup pomegranate seeds

1.  Soak onion in a small bowl of cold water for 10 minutes.  Drain well.

2.  Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes.  Transfer to a large bowl.  Add yogurt, tahini, oil, lemon juice, 1/2 tsp salt and pepper; whisk until smooth.  Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine.  Let stand 10 minutes.  Season with the remaining 1/4 tsp salt and toss again.

 

Tips: To make ahead: Refrigerate for up to 1 day

Serves 6

 

 

 

 

 

 

Tips:  To make ahead: REfrigerate for up to 1 day.

Serves 6

Taco Lettuce Wraps

 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise

1 Tbsp canola oil 

1 lb lean ground beef 

1/4 tsp salt

5 Tbsp prepared salsa

1 Tbsp rice vinegar

1 1/2 tsp ground cumin

1 cup diced avocado

1 cup julienned jicama (see tip)

1/4 cup finely diced red onion

1.  Wash and dry lettuce leaves well and cut out any tough ribs.

2.  Heat oil in a large nonstick skillet over, medium-high heat.  Add ground beef season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

3.  Meanwhile, whisk salsa, vinegar and cumin in a small bowl.

4.  Remove the pan from the heat, add the salsa mixture and stir to combine.  Serve in the lettuce leaves, topped with avocado, jicama and onion. 

 

Tips:  Jicama is a round root vegetable with thin brown skin and white crunchy flesh.  It has a slightly sweet and nutty flavor.  To peel it use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.

Serves 4

 

 

 

 

 

 

 

 

Chile-Lime Tortilla Chips

 12  6-i ch corn tortillas

Canola oil cooing spray

2 Tbsp lime juice

1/2 tsp chili powder

1/4 tsp salt

1.  Position oven racks in the middle and lower third of oven; preheat to 375 degrees.

2. Coat both sides of each tortilla with cooking spray and cut into quarters.  Place tortilla wedges in an even layer on 2 large baking sheets.  Combine lime juice and chili powder in a small bowl.  Brush the mixture on each tortilla wedge and sprinkle with salt.

3.  Bake the tortillas, switching the baking sheet halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Tips: Make ahead tip; Store in an airtight container for 1 to 2 days. 

Serves 6

Garlic Hummus

 1 (15 oz) can no-salt- added chickpeas

1/4 cup tahini

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp salt

1.  Drain chickpeas, reserving 1/4 cup of the liquid.  Transfer the chickpeas and the reserved liquid to a food processor.  Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until very smooth, 2 to 3 minutes.

Serves 8

8- Layer Taco Salad

 1 Tbsp canola oil

1 lb 93% lean ground turkey

2 Tbsp chili powder

1/2 tsp salt, divided

1 avocado, pitted

1/2 cup nonfat plain Greek yogurt

1 1/2 cups crumbled unsalted tortilla chips

1 cup prepared salsa

1 (15 oz) can pinto beans, rinsed

5 cups thinly sliced romaine lettuce

1/2 cup shredded Mexican cheese blend

1 medium tomato, chopped

1.  Heat oil in a large skillet over medium-high heat.  Add turkey, chili powder and 1/4 tsp salt.  Cook, stirring and braking up pieces, until cooked through about 5 minutes.

2.  Meanwhile, mash avocado, yogurt and the remaining 1/4 tsp salt in a small bowl with a fork until smooth. 

3.  Transfer the turkey and any juice from the pan to a serving bowl.  Layer chips, salsa, beans, and lettuce over the turkey.  Spread the avocado mixture over the lettuce.  Top with cheese, then tomato.

 Tip: The tortilla chips will get soggy so maybe put them on sparingly or on the top.

Serves 6

 

 

 

 

 

 

 

 

 

.

Lime and Parmesan Popcorn

 2 cups plain air-popped popcorn

olive oil cooking spray

1 Tbsp Parmesan cheese

1 tsp lime zest 

pinch of chili powder

pinch of salt

Lightly coat popcorn with cooking spray; toss with Parmesan, lime zest, chili powder and salt.

Serves 1

Salsa-Black Bean Burgers

 1/2 cup prepared salsa

2 (15 oz) cans low-sodium black beans, rinsed

1 cup well-crushed tortilla chips

1/2 cup grated white onion

1 large egg, beaten 

3 Tbsp mayonnaise

4 tsp chili powder

2 tsp ground cumin

3/4 tsp salt

3 Tbsp avocado oil or canola oil, divided

8 whole-grain burger buns, toasted

1/2 cup prepared guacamole

8 slices tomato slices

1 cup sprouts

1/2 cup thinly sliced red onion

 

1.  Place salsa in a fine-mesh sieve and stir a few time to drain excess liquid.  Mash beans with a potato masher in a large bowl until no whole ones remain.  Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt.  Let stand 10 minutes. 

2.  Form the bean mixture into 8 burgers about 3 inches wide ( 1/3 cup each).

3.  Heat 1 1/2 tbsp oil in a large nonstick skillet over medium-high heat.  Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4  minutes per side.  Repeat with the remaining oil and burgers.  Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.

Tips: To make ahead:  Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave to reheat.

Serves 8

 

 

 

 

 

 

 

 

 

1/2 cup thinly sliced red onion

 

Sauteed Broccoli and Kale with Toasted Garlic Butter

 2 bunches kale (about 1 1/2 lb) , preferably Lacinato

1 cup water, divided

2 large heads broccoli, trimmed and cut into florets (about 12 cups)

2 Tbsp extra virgin olive oil, divided

4 Tbsp unsalted butter

5 cloves garlic, thinly sliced

1/4 tsp crushed red pepper, plus more for garnish

3/4 tsp fine sea salt

1.  Remove tough stems and ribs from kale; coarsely chop the greens.  Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes.  Transfer to a colander.  Cook broccoli the same way with the remaining 1/2 cup water.  Transfer the kale to a large bowl; drain the broccoli in the colander.  Wipe the pan dry.

2.  Heat 1 Tbsp oil in the pa over medium-high heat.  Add the kale and cook, stirring  often, until tender and browned in spots, 4 to 6 minutes.  Transfer to the bowl.  Heat the remaining 1 Tbsp oil in the pan.  Add the broccoli and cook, stirring often, until tender ad browned in spots, 4 to 6 minutes.  Transfer to the bowl. 

3.  Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted.  Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes.  Drizzle the butter over the vegetables and sprinkle with 3/4 tsp  salt; gently toss to combine. Serve topped with a sprinkling of sea salt and crushed red pepper, is desired.

Tips: Make ahead tip: prepare through step 1, over and refrigerate for up to 2 days, Finish with steps 2-3 just before serving. 

Serves 12

 

 

 

3.  Heat butter, garlic and crushed red pepper in the

Broccoli and Sausage Skillet Pizza

 1/2 cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 oz total), divided

1/4 cup fresh basil

1/4 cup toasted walnuts

1 clove garlic, smashed

1 Tbsp lemon zest, reserved

1 Tbsp lemon juice

1/4 tsp salt

2 Tbsp extra virgin olive oil

6 oz Italian sausage, casing removed

1 lb whole-wheat pizza dough

4 oz sliced fresh mozzarella cheese, torn into pieces

12 grape tomatoes, halved

2 Tbsp freshly grated Parmesan cheese

1/4 tsp ground pepper

 

1.  Preheat oven to 450 degrees.  Coat a 12 inch cast-iron skillet with cooking spray or olive oil.

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped.  Add oil and process to combine.

3.  Cook sausage in small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes. 

4.  Working on a lightly floured surface, roll ad stretch pizza dough into a 12 inch circle. TRansfer to the prepared pan, pressing the dough 1 inch up the sides.  Spread the dough with the pesto and sprikle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.

5.  Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes.  Let stand for 10 minutes before serving.

Serves 4-6

 

 

 

 

1.  Preheat oven to 450 degrees.  COat a 12 inch cas-iron skillet with cooking spray or olive oil

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice adn salt in a food precessor.  Pulse until finely chopped.  Add oil adn process to combine.

Meatloaf (made in a Cast Iron Skillet)

 3 lbs ground beef (80/20)

2 eggs, beaten

1 cup crushed saltine crackers, divided

3/4 cup quick oats.

1/4 cup Worcestershire sauce, divided

1 large can crushed tomatoes (28 oz), Red Gold Brand,  divided

1/4 cup of milk, divided

1 tsp Italian seasoning, divided

1 tsp garlic powder, divided

1 Tbsp dried parsley, divided

2 tsp salt

1 green bell pepper, chopped fine

1 medium onion, chopped fine

 

 

Put ground beef, eggs, saltine crackers, quick oats, 1/2 can  crushed tomatoes, Worcestershire sauce, Italian seasoning, garlic powder, dried parsley, salt bell pepper, onion in a large bowl and mix well. Repeat some of the seasoning, adding Italian seasoning, garlic powder, parsley, Worcestershire, milk and cracker and more tomatoes. Adding the same amounts again. Mix well. Spread into a large Iron Cast Skillet.  Top with the rest of the tomatoes (1/2 cup) and the ketchup mixed together in a small bowl.  Bake in a 375 degree oven for 1 1/2-1 4/5 hours until the edges are crusty. If its not brown enough then broil for 5 -10 minutes.

Serve with mashed potatoes and green beans.

Recipe: Mountain Cooking with Missy

Pineapple Lemonade

 1 cup Country Time Lemonade mix

3 cups cold water

1 (46 oz) pineapple juice

2 cans sprite (24 oz)

Stir together in a large pitcher and refrigerate.  Serve in a glass with ice.  Garnish with strawberries.

Chinese Stir Fry Green Beans

 4-6 strips of  bacon or pork belly, cut into small pieces

1 tsp corn starch

2 tsp soy sauce

pinch of salt

2 Tbsp vegetable oil

1 lb green beans, snap off the ends, cut into 2 inch pieces

2 tsp ginger, grated (scrape off with a paring knife)

2 garlic cloves, minced

1/4 tsp sugar

2 tsp soy sauce

 1 tsp Chinese wine

 1/2 tsp sesame oil

In a small bowl mix together bacon pieces, corn starch, 2 tsp soy sauce, and salt.  In another small bowl mix together grated ginger and minced garlic.

Heat up Wok adding 2 Tbsp vegetable oil.  Add beans.  Char a bit by adding a couple Tbsp of water and put the lid on to steam for 5 minutes until the beans are tender and the water is evaporated. (may need to add more water if the Wok is very hot). Take out the beans and set aside.

Add the bacon and garlic/ginger mixtures to the Wok.  Cook for a few minutes while stirring constantly.  Add back the green beans to the Wok.  Add the sugar, 2 tsp soy sauce, Chinese wine and sesame oil.  Mix well.  Turn off the heat and Serve

 

Easy Chicken Pot Pie

 2 frozen deep dish pie crusts (thawed), poke the bottoms with fork

1 large can vegall

2 cans cream of chicken soup

2 cans cream of celery soup

2 cans cream of potato soup

16 oz shredded cooked chicken (Rotiserre)

pepper

2 Round Pie Crust in rolled circles, (refrigerator section)

garlic powder

egg wash (1 egg with a bit of water)

 

In a large bowl mix together large can of vegetables and soups.  Add shredded chicken.  Pour into 2 pie crusts and sprinkle with pepper on top.  Put on round refrigerator pie crusts on top.  Fold and pinch to seal. 

Sprinkle a little bit of pepper and garlic powder on top of the outside of the pot pie.  Cut 3 slits in the top to let steam escape while baking.  Brush on an egg wash to brown.  Put pot pies on a sheet pan into a 375 degree oven for 1 hour.

Stewed Okra and Tomatoes

 4 slices bacon, chopped small pieces

1 onion, chopped

3 cups sliced okra

1 (15 oz) can diced tomatoes

kosher salt and ground black pepper

1.  In a heavy bottomed saute pan over medium-high heat, add the bacon.  Render the bacon until crisp.  Remove from pan and reserve.  Add the onion and saute until tender, about 3 minutes.

2.  Add the okra and tomatoes making sure to add the reserved juice from the tomatoes to the saute pan.  Season with salt and pepper and simmer for 15 minutes.

Note:  If needed, add water or chicken stock if the pan becomes too dry.

* can add 1 cup diced bell pepper (1 bell pepper), 1/2 cup diced celery (1 rib) and 1 tsp chopped garlic  (1 clove) to add more vegetables.  Also, 1 tsp fresh thyme, 1 pinch of cayenne and 1 pinch of cinnamon.  Might need 1/2 cup water too.

Serves 4

Pinto Beans

 1 pkg of pinto beans

 

1.  Sort and rinse beans.  Take out the bad ones.  Cover with water in a pot.  On high heat when it boils then turn off the heat and cover for 1 hour (parboil)

2.  Rinse and drain beans again and again.  Cover again with water.  Season with bacon grease, salt/pepper or chopped onions.  

3.  Turn on heat to medium/high.  Boil and then turn down to simmer for 3 hours.  They will be split and soft. 

Recipe: Hill Billy Kitchen

Garlic Noodles

 1 lb thin spaghetti noodles

1 Tbsp olive oil

4 Tbsp unsalted butter

6 garlic cloves, minced (2-3 Tbsp)

2 tsp brown sugar

1 Tbsp oyster sauce

1 Tbsp fish sauce

1 Tbsp soy sauce

2 tsp sesame oil

 Parmesan cheese, grated (1/2 cup)

Cook the noodles in a large pot of salted boiling water according to pkg directions.  Mince garlic cloves.  In a small bowl mix together brown sugar, oyster sauce, fish sauce, soy sauce and sesame oil. 

In a Wok on medium/low heat add the olive oil and 4 Tbsp butter.  When the butter melts add the garlic cloves and cook for 2-3 minutes watching carefully that the garlic doesn't burn.  Add the drained noodles to the Wok and mix the noodles with tongs into the garlic and butter.

Add the sauce to the noodles.  Mix well.  Turn off the heat and add the Parmesan cheese.  Mix well and Serve.

Hawaiian Macaroni Salad

 8 oz elbow macaroni pasta

1/4 cup apple cider vinegar

3/4 cup carrot, grated (1 large carrot)

2-3 green onions, chopped

1 1/2 cups mayo

1/4 tsp sea salt

1/4 tsp pepper

1 Tbsp sugar

1 Tbsp apple cider vinegar

2 Tbsp milk or cream

1.  Bring a large pot of salted water to a boil.  Add the elbow macaroni reduce the heat so the water is at  a low boil and cook 5 minutes longer that the package instructions say.  The pasta should be soft and plump  Drain the liquid and add 1/4 cup of apple cider vinegar to the cooked macaroni, Stir and let sit for 5 minutes.

2.  Grate the carrot, chop the green onion, and mix up the dressing.  Add half of the dressing and grated carrot to the cooked macaroni and stir to combine.  Cover and refrigerate about 45-60 minutes or until cool.

3.  Add the chopped green onions and the remaining dressing.  Stir to combine, cover and refrigerate for 1-2 hours or until just before serving.  Stir and Serve.

Recipe: the salted pepper

Maple Baked Beans

 3 cans Van Camps Pork and Beans, undrained

1/2 cup onions, chopped

1/2 cup brown sugar

2 squirts BBQ sauce (1/4 cup), Rays- Hickory Brown Sugar flavor

1 tsp garlic powder

1/2 tsp red pepper flakes

2 squirts yellow mustard, (1 Tbsp)

1 tsp maple extract 

6-8 strips of bacon

In a Cast Iron Skillet add the pork and beans, onions, brown sugar, BBQ sauce, garlic powder, red pepper flakes, yellow mustard and maple extract. Mix together.  Lay on top of the beans the bacon strips. Sprinkle with a bit of brown sugar.  Bake in a 375 degree preheated oven for 2 hours.  Serve as a side dish to any BBQ. 

Recipe:  Mountain Cooking with Missy

Apple Cider Chicken

 4 boneless, skinless chicken breasts

salt and ground black pepper

1/2 onion, chopped

2 garlic cloves, minced

1 fresh sprig of thyme

1 bay leaf

1 apple, chopped into wedges 

2 Tbsp flour

1 cup apple cider

Season both sides of chicken and sear in a hot pan with oil on both sides. Take out chicken and set aside. Add onion, garlic, thyme, bay leaf, apple.  Cook for a few minutes.  Add some flour to thicken, Mix well. Add apple cider to deglaze the pan.  Put back in the chicken breasts and simmer for 10 minutes.

Recipe:  Sunny Anderson

Asian Tofu and Edamame Salad

 4 cups mixed greens

1/2 cup shredded red cabbage

3 oz baked tofu cubes

1/2 cup grated cararots

1/2 cup edamame

1/4 cup mandarin oranges

1 Tbsp golden raisins

1/2 cup bamboo shoots

2 Tbsp chow mein noodles

2 Tbsp bottled reduced-sugar Asian sesame vinaigrette

Mix greens, cabbage, tofu, carrots, edamame, oranges, raisins, bamboo shoots, and chow mein noodles in a medium bowl.  Drizzle with vinaigrette.

Perfect Juicy and Moist Baked Chicken Breasts

 3 chicken breasts

1 tsp sea salt

1 tsp pepper

 1 tsp cayenne pepper

1 tsp garlic powder

1 tsp smoked paprika

On a paper towel slightly pound chicken breasts under plastic wrap.  In a small bowl mix together seasonings,  Pour olive oil generously in the bottom of a casserole dish.  Put in chicken and toss on both sides with the olive oil.  Sprinkle the seasoning and press into the chicken on both side.  Bake in a 375 oven for 20-25 minutes. Rest for 5-10 minutes under foil. Top with parsley and pour a bit of the baking juice on top.  Serve.

Polish Casserole

 4 cups uncooked penne pasta 

1 1/2 lb smoked Polish sausage or kielbasa, cut into 1/2 inch slices

2 cans condensed cream of mushroom soup, undiluted

1 jar (16 oz) sauerkraut, rinsed, and well-drained

3 cups shredded Swiss cheese, divided

1 1/3 cup milk

4 green onions, chopped

2 Tbps Dijon mustard

4 garlic cloves, minced

1.  Preheat oven to 350 degrees.

2.  Cook the pasta following the package directions.  Drain when done and place in a large bowl.  With the cooked pasta, add the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard, and garlic, then toss.

3.  Into 2 greased 8-inches square baking dishes, spoon the pasta mixture and sprinkle with the rest of the cheese.  Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until bubbly and golden brown.

Makes:  2 casseroles (6 servings each)

Soft Dinner Rolls

 1 1/2 cup whole milk warmed to 110 degrees

4 Tbsp unsalted butter, melted

1 Tbsp active dry yeast

1/3 cup granulated sugar

1 1/4 tsp salt (fine sea salt)

4 cups all-purpose flour (minus 1 to 3 Tbsp) measured correctly

1 Tbsp butterm melted to brush the tops of dinner rolls

1/2 tsp kosher salt to sprinkle finished rolls

1.  In the bowl of your mixer, whisk together warm milk (about 110 degrees) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit 1 minute.  Whisk together and let it sit for about 5 minutes until yeast looks foamy.  Add 4 Tbsp melted butter, remaining sugar and salt.

2.  Add flour half a cup at a time until the dough whisking to incorporate.  Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula).  Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed.   The dough should feel sticky and tacky but shouldn't stick to clean/dry finger tips.

3.  Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 minutes), then place dough in a oiled bowl.  Cover it the plastic wrap an let it rise about 2 hours in a warm place or until doubled in size. ( Heat a damp towel in the microwave for 1 minutes and place the dough to proof in the closed microwave)

4.  Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish.  Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.

5.  Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof).  Bake at 375 degrees for about 23-25 minutes or until the tops are golden brown.

6.  Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

Serves 15

Recipe: Natasha's Kitchen

Pina Colada Icebox Cake

 1 pkg (8 oz) cream cheese, softened

1/2 cup confectioners sugar

1/2 tsp rum extract

1 can (13.66 oz) coconut milk, divided

1 pkg (3.4 oz0 instant vanilla pudding mix

1 container (8 oz) frozen whipped topping, thawed

15 whole graham crackers

1 can (20 oz) crushed pineapple, drained

1 cup sweetened shredded coconut, toasted

1. In a large bowl, beat cream cheese, confectioners sugar and extract until smooth.  Gradually beat in 1 cup coconut milk.  Add pudding mix; beat on low speed until smooth.  Fold in whipped topping.

2.  Pour remaining coconut milk into a shallow dish.  Quickly dip half of the graham crackers into milk; allow excess to drip off.  Arrange in a single layer in the bottom of a 13 x 9 inch baking dish, breaking to fit as needed.  Layer with half each of the cream cheese mixture, pineapple and coconut.  Repeat layers.  Refrigerate, covered, at least 4 hours before serving.

Tips:

* For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.  (To toast coconut, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.)

* As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cake like texture.

Serves 12

Bacon Pea Salad

 4 cups frozen peas (about 16 oz), thawed

1/2 cup shredded sharp cheddar cheese

1/2 cup ranch salad dressing

1/3 cup chopped red onion

1/4 tsp salt

1/4 tsp pepper

4 bacon strips, cooked and crumbled

 

 Combine the first 6 ingredients; toss to coat.  Refrigerate, covered, at least 30 minutes.  Stir in bacon before serving.

Serves 6

Buttermilk Blueberry Pancakes

 2 cups and-purpose flour

1 Tbsp sugar

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp baking powder

2 cups buttermilk

2 large eggs, room temperature, lightly beaten

1 Tbsp canola oil

1 cup fresh or frozen blueberries

Optional- butter and maple syrup

1.  In a large bowl, whisk flour, sugar, baking soda, salt and baking powder.  In another bowl, whisk buttermilk, eggs and oil.  Stir into dry ingredients just until moistened.

2.  Pour batter by 1/4 cupfuls onto a greased hot griddle.  Sprinkle 1 Tbsp blueberries on each pancake.  Turn when bubbles form on top.  Cook until the second side is golden brown.  If desired serve with butter and syrup and top with additional blueberries.

Baked Cauliflower

 1 head of cauliflower, cut into florets

2 eggs

1/2 cup milk

1/2 cup oil

3/4 cup yogurt

1 tsp paprika

salt and pepper

2 heaping Tbsp flour

1 tsp baking powder

shredded cheese

 

In a pot of boiling salted water add the cauliflower florets.  Boil for 3-4 minutes, check for tenderness but still firm.  Drain water and set aside.  Cut into smaller bite sized pieces.  

In a bowl mix together egg, milk, oil, yogurt, paprika, salt, pepper, flour and baking powder.  Pour mixture over cauliflower. 

Brush a baking dish with oil and pour in cauliflower mixture.  Bake in a 400 degree oven for 20-25 minutes. Top with shredded cheese and put back in the oven until cheese is golden brown.  Serve.

 

Sauteed Asparagus

asparagus bunch

2 Tbsp olive oil

1 heaping tsp minced garlic 

pepper

salt

 crushed red pepper

splash white wine vinegar

 

Cut off the woody ends of the asparagus. In a pan on high heat add olive oil.  Coat the entire bottom of the pan.  Add the garlic and pepper.  Cook for 1 minutes, stirring constantly.  Add asparagus spears with tongs stir in pan to mix with the garlic and pepper,  After a minute add the salt.  Turn and mix around the asparagus.  Add the crushed red pepper and a splash of white wine vinegar.  

Eggplant

 1 eggplant

sea salt 

pepper

1/4 cup olive oil

1/4 cup flour

2 eggs

honey

goat cheese

chives, diced

Cut the eggplant on a diangle.  Sprinkle with sea salt on both sides. Set in a colander for 30 minutes to release the water.  Rinse in cold water to remove all the salt.  Pat dry with paper towels.

Lay out eggplant slices in a single layer and sprinkle with sea salt and pepper on both sides. Heat a pan on stove to medium heat with olive oil.

In a bowl add 1/4 cup all-purpose flour.  In another bowl add 2 eggs seasoned with salt and pepper. Whisk together. Dip each eggplant slice in flour and then egg mixture.  Place in the heated pan. Fry in batches, 3 at a time for 3 minutes on each side.  Flip using 2 spoons for better control. Tranfer to a plate with a paper towel to soak up any oil.  

Place on a serving platter.  Top with honey, goat cheese and chives.  Serve.

Juicy Roast Chicken

 For the Roasted Vegetables:

6 Yukon gold potatoes, peeled and quartered (or red potatoes)

2 large carrots, peeled and cut into 1 inch pieces

1 medium onion, chopped into 1 inch pieces

1 head of garlic, cut in half parallel to the base, divided

4 sprigs rosemary, divided

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For Roasted Chicken:

5 1/2 whole chicken, giblets removed, patted dry

2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)

3/4 tsp pepper divided, (1/4 for inside, 1/2 for outside)

2 Tbsp unsalted butter, melted

1 lemon halved

 

1.  Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl.  Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

2.  Place chicken in a roasting pan.  Remove giblets from chicken and pat dry inside and outside with paper towels.  Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper.  Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary. 

3.  Melt 2 Tbsp of butter.  Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.

4.  Tie the legs together and tuck the wings under the bird.  Spread veggies around the chicken. Roast in the oven uncovered at 425 degrees for 80 to 90 minutes (depending on size of chicken) until internal temperature of the thigh reaches 165 degrees or until the juices run clear when you cut into the thigh.

5.  Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.

Notes:  Roasting Time Estimates

5 lb chicken = 75 minutes

5 1/2 lb chicken = 80 minutes

6 lb chicken = 90 minutes

Recipe: Natasha's Kitchen

Pot Roast with Vegetables

 Chuck Roast

2 cans cream of mushroom soup

1 can cream of celery

1 Lipton pkg onion soup mix

1 large onion, chopped in big chunks

5-6 carrots, chopped in big chunks

8 oz mushrooms, chopped large and some smaller for the gravy

1/2 bag small little potatoes

1/4 cup liquid smoke

 

Preheat oven to 350 degrees. Sear the roast on both sides in oil. Season both sides with salt and pepper. Set aside.

In a large aluminon baking pan add mushroom soups, celery soup and onion soup mix. Mix well. Add the chopped vegetables to the soups in the baking pan. Mix all together.  

Top with the seared roast and spoon some of the soup mixture on top of roast.  Pour 1/4 cup liquid smoke on top of meat.  Cover with foil.  

Put baking pan in oven on a sheet pan in case it bubbles over.  Bake in a 350 degree oven  for 4-5 hours or at 325 degrees for 7-8 hours.   

Take out the roast and place on a platter.  Pour the vegetables and gravy mixture into a bowl.  Leave some in the bottom of the pan.  Shred the roast into smaller pieces and put back into the pan. Make sure to remove the fatty pieces of meat and discard them. Mix into the gravy left in the bottom of pan. 

Serve with egg noodles, dumpling, mashed potatoes, pasta

Pan Seared Scallops with Lemon Chive Butter

 1 lb scallops, (remove the foot on each one and pat dry with paper towels to help the browning process)

2 sticks unsalted butter 

salt and pepper

Lemon Chive Butter Ingredients:

1/2 shallot, diced small

1-2 garlic, minced

2 Tbsp chives , very small diced

2 Tbsp thyme, finely inced

1/4 cup parsley, finely minced

zest of 1 lemon

juice of 1 lemon, (juice into hand to collect the seeds)

In a stand mixture with the paddle attachment add 2 unsalted butter sticks for 5-6 minutes.  Add the lemon juice, herbs and salt/pepper. Set aside.

In a stainless steel pan add salt and pepper to both sides of scallops. Add 2 Tbsp oil to pan and turn heat to high.  Add scallops and turn down heat to medium, add some Tbsp of regular butter.  Cook for 1-2 minutes then flip scallops the cook 30-45 seconds. Remove scallops and set aside. In pan add some lemon chive butter to pan and melt. ( Freeze left over lemon chive butter in ice cub containers)

Recipe: Chef Billy Parisi

Crock Pot Cheesy Cauliflower Casserole

 3 slices bacon

nonstick cooking spray

1 medium head cauliflower, cut into florets

1/4 cup chicken broth

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground turmeric (optional)

1 (10.75 oz) can cream of chicken soup

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1 scallion, green part only, thinly sliced

1.  Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain bacon slices on paper towels.  Once cool enough to touch, crumble and divide into thirds.

2.  Spray the inside of a Crock Pot with cooking spray.

3.  Place cauliflower into the Crock Pot and pour chicken broth on top.  Season with salt, pepper,and turmeric.

4.  Combine cream of chicken soup, mozzarella cheese, and cheddar cheese int a bowl.  Pour over cauliflower mixture.

5.  Cook on High until cauliflower is cooked to your liking, about 2 hours.  Stir in 2/3 of the crumbled bacon just before serving.

6.  Transfer to serving platter and top with green onions and remainig bacon.

Note:  If dish seems too runny, add 1 Tbsp cornstarch dissolved in 1 Tbsp water prior to adding bacon crumbles, and cook until thickened, about 2 to 4 minutes.

Serves 4

Meatloaf with the Best Glaze

 Meatloaf Ingredients:

2 lbs ground beef 85% or 90 % lean

1 medium onion, finely chopped

2 large eggs

3 garlic cloves, minced

3 Tbsp ketchup

3 Tbsp fresh parsley finely chopped

3/4 cup Panko breadcrumbs

1/3 cup milk

1 1/2 salt or to tastse

1 1/2 tsp Italian seasoning

1/4 tsp ground black pepper

1/2 tsp ground paprika

Meatloaf Sauce Ingredients:

3/4 cup ketchup

1 1/2 tsp white vinegar

2 1/2 Tbsp brown sugar

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground black pepper

1/4 tsp salt

1.  Line a 9x5 loaf pan with parchment paper and preheat oven to 375 degrees.

2.  In a large bowl, add all of the ingredients for the meatloaf.  Mix well to combine.

3.  Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375 degrees for 40 minutes.

4.  In a small bowl, mix all of the ingredients together for the sauce.  Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes.  Rest meatloaf 10 minutes before slicing.  Drizzle with baking juices from the pan.

Serves 8

Recipe: Natasha's Kitchen

Stir Fry Vegetables with Chicken

oil

 1 bell pepper 

carrot

celery

green onion

1/2 onion

1/2 head cabbage

 yellow squash

mushrooms

zucchini

1 Tbsp sesame oil

soy sauce

 can of water chestnuts

salt and pepper

garlic powder

paprika 

onion powder

1/2 orange segments, chopped

corn starch ( if needed to thicken sauce), 1 cup water and a heaping tsp corn starch)

 

1.  Using a Wok on high heat with some oil add the vegetable, all chopped, that take longer to cook. Like bell peppers, carrot, celery, green onion, onions and cabbage.  Add sesame oil mixing constantly. Next, add other vegetables like squash, mushroom zucchini and water chestnuts. Add soy sauce and seasonings.  Stir constantly.  When vegetables are cooked to your liking, not too soft, remove from pan onto a serving dish. 

2.  In Wok keep any remaining juices from the vegetables.  Add chopped oranges, soy sauce.  Taste to see if it needs salt, pepper, sugar, honey or more soy sauce. If you need to thicken up the sauce use some corn starch mixed in water.  Pour sauce over vegetables in serving dish.  Mix well.

3.  In a cleaned out Wok on high heat add oil and bite size chicken pieces.  Stir constantly.  Add 1 tsp sesame oil, salt and pepper until chicken is not longer pink.  Add cooked chicken to vegetables and sauce.  Mix well.  Serve with cooked rice.

Recipe:  Collard Valley Cooks

Crock Pot Pinto Beans

 1 lb dry pinto beans

1/2 tsp oregano

1/2 tsp chili powder

4 cups water

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

ham hock or fatback or bacon

1 onion, chopped

Using a colander, check the pinto beans and make sure there are no pebbles.  The night before soak the dried pinto beans in water (at least 2 inch above), leave to sit overnight.

Rinse the pinto beans and to Crock Pot.  Add the rest of the ingredients.  Stir together.  Set Crock Pot on High for 5 hours.  Serve.

Recipe:  Mama Sue

Creamy Chicken Casserole

 1 serving avocado oil cookig spray (such as Pam)

1 (10.75 oz) can reduced-fat cream of chicken soup (such as Campbell's)

2 cups cubed cooked chicken breast

1 1/2 cups frozen mixed vegetables

1 cup low-fat Greek yogurt

salt and ground black pepper, to taste

1/2 cup shredded fat-free Cheddar cheese (such as Kraft)

24 reduced-fat buttery round crackers (such as Ritz) , crushed

1.  Preheat the oven to 350 degrees.  Spray an 8 inch baking dish with cooking spray.

2.  Mix cream of chicken soup, chicken, begetables, yogurt, salt, and pepper until combined.  Pour into the baking dish and top with Cheddar cheese.  Sprinkle crushed crackers over cheese and spritz with avocado oil.

3.  Bake in the preheated oven until hot, about 30 minutes .  Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

Serves 4

Puff Pastry Apple and Cheese Braid

 1 pkg frozen puff pastry

Apple Filling:

1 apples quartered and thinly sliced

3 tsp sugar

1 tsp cinnamon

4 oz Farmers cheese

4 oz cream cheese

1 egg yolk

1/4 cup sugar

 

Mix ingredients very well. Using the puff pastry, the filling will go down the middle. All around the sides, cut into strips stopping to leave the center solid for the filling.  Lay the filling down the center of the puff pastry and wrap the strips over the filling, like a braid. Brush on an egg wash, 1 egg and a bit of water.  Bake in a 400 degree oven for 30 minutes.  

Dutch Apple Pie (Apple Crumb Pie)

 For Dutch Apple Pie:

1 pie crust (1/2 of the pie dough recipe) or store bought

2 1/4 lbs granny smith apples, 6 medium apples, thinly sliced

1 tsp cinnamon

8 Tbsp unsalted butter

3 Tbsp all-purpose flour

1/4 cup water 

1 cup granulated sugar

For Crumb Topping:

1 cup all-purpose flour

1/4 cup packed brown sugar

2 Tbsp granulated sugar

1/4 tsp cinnamon

1/4 tsp salt

8 Tbsp unsalted butter, room temperature

1/2 cups chopped pecans

1.  Preheat oven to 375 degrees with a rack on the bottom and a rack in the center of the oven.

2.  Roll out your chilled pie dough on a lightly floured surface to a 12 inch diameter circle.  Transfer to a 9 inch pie pan.  Tuck excess pie dough into the dish and crimp the edges using your fingers.

3.  Peel, core, and thinly slice apples to about 1/4 inch thickness, You should have 7 cups of sliced apples.  Place them in a large bowl and stir in 1 tsp cinnamon.

4.  Melt butter in a medium saucepan over medium heat.  Whisking 3 Tbsp flour then simmer for 1 minute, whisking constantly.  Whisk in 1/4 cup water, 1 cup sugar and bring to a boil.  Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.  Pour the sauce over the apples and stir to coat the apple slices  Pour apples over bottom crust.

5.  To make the crumb topping, stir together dry ingredients: flour, sugars, cinnamon, and salt.  Add butter and work it into the mixture with your hands until pea-size crumbs form throughout the mixture.  Stir in pecans.  Spread the crumb topping evenly over the apples.

6.  Bake uncovered at 375 degrees for 50-60 minutes (55 minutes seems to be perfect for my oven), or until the center of the pie registers 175 degrees.  Place a sheet of foil on the bottom rack to catch any drips from the pie.  If topping is browning too much, cover with a sheet of foil.   Remove from oven and cool 1 hour to allow the filling to set so it's easier to slice.

 

Homemade Pie Crust

2 1/2 cups all-purpose flour plus more to dust, measured correctly

1/2 Tbsp granulated sugar

1/2 tsp sea salt

1/2 lb COLD unsalted butter (2 sticks), diced into 1/4 inch pieces

7 Tbsp ice water (7 to 8 Tbsp)

 

1.  Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.

2.  Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing.  Mixture should remain dry and powdery.

3.  Add 7 Tbsp ice water and pluse just until moist clumps or small balls form.  Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water.  IF not, add more water a tsp at a time.  Be careful not to add too much water or the dough will be sticky and difficult to roll out. 

4.  Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough), Divide dough in half and flatten to form 2 disks.  Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.

 

Recipe:  Natasha's Kitchen

Pork Roast and Gravy

 Pork Roast (or Boston Butt)

1 to 2 inches of water in a Dutch Oven

salt and pepper

Wash and season Pork Roast.  Put in a Dutch Oven with the water already in it. Put a lid on pan or foil.  Bake in a 350 degree oven for 3 hours.  (It's done when the meat pulls away from the bone)  Let it rest on a platter.  Tent it with foil. Meanwhile, make the gravy.

Gravy:

Use the broth left in the Dutch Oven. In a mug or cup add some water, 2 Tbsp flour, 1 Tbsp sour cream, salt and pepper.  Mix fast and well with a fork to get out any lumps.  When the right consistency add to the broth and stir.  It will thicken.  Serve with the Roast and mashed potatoes.

Apple Crisp

 6 Granny Smith Apples ( about 5 cups), thin sliced

2 Tbsp lemon juice

1/4 cup all-purpose flour

3/4 cup sugar

1/2 cup brown sugar

1 1/2 tsp cinnamon

 

Topping:

3/4 cup Old Fashioned Oats

1/4 cup all-purpose flour

1 tsp cinnamon

1/2 tsp nutmeg

2/3 cup brown sugar

4 Tbsp butter, cut up

 

In a large bowl mix together apple slices and lemon juice.  In another bowl mix together 1/4 cup flour

3/4 cup sugar, 1/2 cup brown sugar, 1 1/2 tsp cinnamon and mix.  Pour over the apples.  Pour into a 9x13 casserole dish that has been sprayed with nonstick spray.  

Mix together topping ingredients.  Use hands or pastry blender to mix butter into other ingredients.  Sprinkle topping on top of the apple mixture in baking dish.  Bake in a preheated 350 degree oven for 35 to 40 minutes.  Serve with a scoop of vanilla ice cream.

Recipe:  Mama Sue's Kitchen

Shepherd's Pie with Chicken

Plan Ahead:  Prepare the chicken.  Use left-over mashed or baked potatoes.

 

6 medium Russet potatoes about 2 lbs

1/2 stick butter 3/4 cup

1/4 cup sour cream

1/4 cup mayonnaise

2 tsp minced green onions, optional

1/4 cup milk

1/2 cup cheddar cheese; or pepper jack cheese

3 boneless/skinless chicken breasts, cut into small pieces

2 Tbsp olive oil

1 small yellow onion, chopped 

1 Tbsp olive oil

1 large carrot,  peeled and chopped

2 Tbsp butter

2 Tbsp all-purpose flour

1 1/4 cups chicken broth

1/4 tsp cayenne

1/2 cup frozen peas

chopped parsley, to taste

1 Tbsp fresh tarragon or rosemary, chopped

1/4 tsp paprika

1 1/2 cup fresh breadcrumbs

3 pieces of sandwich bread

4 Tbsp melted butter

Peel the potatoes and cut into 1 inch squares.  In a medium size sauce pan fill the pan with enough water to just cover the potatoes and bring to a boil over medium high heat.  Add salt and pepper.  Turn the heat down and boil until tender.  Drain the potatoes.  Add the butter, sour cream, mayonnaise, green onions and milk.  Mix with an electric mixer until smooth.  Stir in shredded cheddar cheese.  Season with coarse salt and black pepper.

Wipe off the chicken breasts with wet paper towels.  Cut the chicken into 2 inch pieces.  In a medium size saucepan over low heat, fry onion in olive oil until almost caramelized, stirring regularly, then add the chicken.  Season generously with coarse salt, fresh ground black pepper and cayenne.  Add 1 additional Tbsp of olive oil and fry the chicken and carrot together for 3 to 4 minutes.  

In a small saucepan, melt 2 Tbsp butter and add 2 Tbsp flour.  Stir until bubbly.  Add chicken broth.  Whisk together and bring to a boil until thickened.  Stir in the peas. Stir this sauce into the chicken and veggies.  Add chopped parsley, rosemary or tarragon and paprika.  Season to taste with coarse salt and fresh ground black pepper.

Butter a 9x13 inch baking dish.  Put a layer of chicken and veggies on the bottom of the pan.  Add a layer of mashed potato on the top.  Repeat.

Mix the breadcrumbs with the butter and spread over the top of the casserole.  Dot with a few pieces of extra butter.  Bake at 400 degrees for 25 minutes.

Recipe:  thefoodnanny

Marinated Cucumber, Onion and Tomato Salad

 3 medium cucumber, sliced

3 ripe tomatoes, chopped or cut in wedges

1 medium onion, cut into 1/4 inch rings

2 cups water

1 cup distilled white vinegar

3/4 cup white sugar

1-2 tsp black pepper

1 tsp salt

Cut cucumbers, tomatoes and onions and mix together in a large bowl.  In a smaller bowl mix together the water, vinegar and sugar. Add to the vegetables and mix.  ( If you think its too much liquid then half the water, vinegar and sugar mixture) 

Sprinkle with salt and pepper. Stir well.  Refrigerate for at least an hour or even overnight. Summertime Salad. Serve.

 

Recipe:  Marshall's Country Cooking  

 

OR

2/3 cup sugar

2/3 cup apple cider vinegar

1 cup vegetable oil

Bring to a boil and let it cool before adding to the vegetables.

1 cucumber, cut into slices

1 tomato, chopped

2 Vidalia onions, cut into thin slices

Add dressing when cooled to a bowl with the cut vegetables and marinate in the fridge overnight.  Can also add cooked and sliced beets.

French Onion Soup

 2 Tbsp olive oil plus more to brush toasts

2 Tbsp unsalted butter

3 lbs 6 large yellow onion, halved, peeled and thinly sliced with the grain

1/2 tsp granulated sugar

2 garlic cloves, minced

1/4 cup sherry vinegar

8 cups beef stock or broth

1 bay leaf

3 sprigs fresh thyme plus more to garnish (or 1/4 tsp dried thyme) 

1 1/2 tsp salt or to taste, divided

1/2 tsp black pepper or to taste

12 slices baguette, 8 oz Gruyere cheese (1 1/2 cups) shredded, divided

How to Make French Onion Soup:

1.  Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).

2.  In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter.  Add sliced onions and saute uncovered, stirring occasionally for 10 minutes.

3.  Sprinkle the onions with 1/2 tsp sugar whisk will help the onions caramelize faster.  Saute uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.

4.  Once onions are caramelized, add minced garlic and saute another minute.

5.  Add 1/2 cup sherry vinegar and deglaze the pot by scraping the bottom.  Continue stirring until all of the vinegar has cooked out (about 3 minutes over medium heat).

6.  Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt.  Partially cover and simmer for 30 minutes for the flavors to meld.  Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.

How to Make Crouton Topping:

1.  While soup is finishing up, preheat oven to 400 degrees.  Slice baguette to 1/2 inch thick slices.  Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.

2.  Once soup is ready to serve, top breads with half of the cheese and broil for 2-3 minutes until cheese melts and turns golden in spots.

3. Pour soup into warm bowls and sprinkle remaining cheese over the hot soup.  Top with hot cheesy toasts then serve.

Chicken Pot Pie and Homemade Pie Crust

1 homemade pie crust (2 disks)

4 cups cooked chicken, shredded

6 Tbsp unsalted butter

1 medium yellow onion  (1 cup chopped)

2 medium carrots (1 cup) thinly sliced

8 oz white or brown mushrooms, (stems discarded), sliced

3 garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken stock

1/2 cu heavy cream

2 tsp salt plus Kasher salt to garnish

1/4 tsp black pepper plus more to garnish

1 cup frozen peas do not thaw

1/4 cup parsley finely chopped, plus more to garnish

1 egg beaten for egg wash

 

1.  In a dutch oven or pot, melt 6 Tbsp butter.  Add diced onions and carrots and saute 8 minutes over medium heat unti soft.

2.  Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened. 

3.  Add 1/3 cup flour and stir constantly for 2 minutes.  Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency.  Add 2 tsp salt, 1/4 tsp black pepper, or season to taste.  It should be well-seasoned.

4.  Add shredded cooked chicken, frozen peas, and 1/4 cup parsley.  Stir to combine then remove from heat and cool slightly while you roll out the crusts.  Roll 1 chilled pie crust disk into a 12 inch diameter circle.  Carefully transfer it into a 9 inch pie dish.  Spoon the pie filling over the bottom crust.

5.  Roll the second disk of pie dough into a 10 inch diameter circle and place over the pie filling.  Fold the excess dough behind the bottom crust then crump the pie crusts together to seal.  Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape.  Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.

6.  Bake at 425 degree for 30-35 minutes or until top crust is golden brown.  If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4 inch diameter circle from the center of a sheet of foil and placing that over the pie.  Once out of the oven, rest for 15 minutes to cool slightly before slicing.

*Notes- can use rotisserie chicken and shred

Pie Crust Recipe:

2 1/2 cups all-purpose flour plus more to dust, measured correctly

1/2 tbsp granulated sugar

1/2 tsp sea salt

1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 inch pieces

7 Tbsp ice water (7 to 8 Tbsp)

1.  Place flour, sugar adn salt into the bowl of a food processosr and pulse a few times to combine.

2.  Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and  powdery.

3.  Add 7 Tbsp ice water and pulse just until moist clumps or small balls form.  Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water.  If not, add more water a tsp full at a time.  Be careful not to add too much water or the dough will be sticky and difficult to roll out.

4.  Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough).  Divide dough in half and flatten to form 2 disks.  Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.

 

Vanilla Cake and Vanilla Buttermilk Frosting

 2 1/2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp fine salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs, room temperature

4 tsp pure vanilla extract

1 cup buttermilk or plain kefir, room temperature

1.  Preheat oven to 350 degrees.  Butter and flour two 9 inch cake pans, tapping out excess flour.

2.  In a medium bowl, whisk together flour, baking powder and salt.  Set flour mixture aside.

3.  In a large mixing bowl using an electric hand mixer (or stand mixer), beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.

4.  Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl.  Add 4 tsp vanilla extract and beat to combine.

5.  Reduce mixer to medium speed and and the flour mixture in thirds alternation with the 1 cup of room temperature buttermilk, allowing the flour and buttermilk to incorporate with each addition.  Scrape down the bowl as needed and beat until just combined and smooth.

6.  Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula.  Bake on the center rack at 350 degrees for 28-30  minutes.  Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen an turn out onto a wire rack to cool completely before applying the Vanilla Frosting.

Vanilla Buttercream Frosting

1 1/2 cups unsalted butter, room temperature

4 1/2 to 5 cups powdered sugar

or added to taste

1/4 tsp fine salt or to taste

4 tsp vanilla extract

3-4 Tbsp heavy cream or whole milk added to desired consistency

1.  In the bowl of a stand mixer fitted with the whisk attachment , beat butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.

2.  Meanwhile, sift 4 1/2 to 5 cups of powdered sugar.  Reduce mixer to medium-low speed and add powdered sugar one heaping Tbsp at a time, letting it incorporate with each addition.  Add powdered sugar to taste an beat until it is fully incorporated, scraping the sides of the bowl as needed.

3.  Add 1/4 tsp fine salt (or to taste), then add 4 tsp vanilla extract, beating until incorporated.

4.  Add 3 Tbsp heavy cream or milk, 1 Tbsp at a time, and adding it to the desired consistency.  Beat another minute until whipped and well combined.

Perfect Cheesecake

 Prep Time:  30 minutes   Cook Time:  1 hour 30 minutes    Resting Time:  8 hours   Total Time:  10 hours

For the Crust:

1 1/2 cups graham cracker crumbs from 12 whole crackers

6 Tbsp unsalted butter, melted

1 Tbsp granulated sugar

For the Cheesecake:

2 1/4 lb cream cheese, room temperature, (4 1/2 pkg 8 oz each)

1 1/4 cups granulated sugar

6 large eggs room temperature

1/4 cup sour cream

1/2 Tbsp vanilla extract

How to Make Cheesecake Crust:

1.  Crush graham crackers into crumbs.  In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.

2.  Press crumbs into a 9 inch springform pan, going up the sides slightly.  Bake in the center of a conventional oven at 350 degrees for 8 minutes then cool to room temperature.

3.  Place 2 large sheets of extra-wide heavy-duty foil on the counter.  Set the springform pan in the center and fold the foil up the sides of the pa ensuring there are no rips or holes.  Fan the foil out slightly at the tops to keep the rim clear for rising.

How to Make Perfect Cheesecake:

1.  Preheat oven to 450 degrees.  In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar.  Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

2.  Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.

3.  Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated.  Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Bake Cheesecake in a Water Bath:

1.  Boil a pot of water (boil more than you think you'll need to ensure there's enough).  Set your cheesecake pan in a deep roasting pan.  Pour hot water around the edges about halfway up the sides of the springform pan (1 1/2 inch to 2 inch of water).

2.  Carefully transfer cheesecake to the center rack of the oven and bake at 450 degrees for 15 minutes then reduce heat to 225 degrees and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.

3.  Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely.  Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.

Recipe: Natasha's Kitchen

Chicken and Broccoli Stir Fry

 1 lb (5-6 cups) or 1 head of broccoli florets

1/2 lb button mushroom, sliced

1 small yellow onion, chopped (follow the line)

1 lb or 2 chicken breasts, cut into bite sized pieces

2/3 cup chicken broth

3 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp cornstarch

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp black pepper

1.  Season with chicken breast with some pepper and cook in a wok with 1 Tbsp oil about 5 minutes. When cooked take out and set aside.

2.  To make the sauce: Add the chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic and black pepper to a small saucepan.  Heat and set aside.

3.  Turn heat to medium-high and add another Tbsp of oil in wok.  Add the mushrooms, onions and broccoli florets.  Stir constantly until the mushroom and onions are tender. 

4.  Reduce heat to low and add sauce to the broccoli.  Simmer for 3-4 minutes.  Return chicken to skillet until just warmed up.  

5.  Sprinkle with sesame seeds and serve over rice.  

Recipe:  Natasha's Kichen

Oven Baked Pork Chops

 4 boneless pork chops, seasoned with salt and pepper

2 Tbsp brown sugar

1 Tbsp Worschershire sauce

1 Tbsp soy sauce

2 Tbsp ketchup

2 Tbsp apple cider vinegar

1 garlic, minced

1 Tbsp olive oil

 

Place pork chops in a 9x13 dish.  Season.  In a small bowl mix together the rest of the ingredients.  Brush all the sauce on the pork chops onto both sides.  Bake in a 430 degree oven for 15 minutes.  Turn to broil and baste with the juices. Broil for 5 minutes on one side and broil on the other side 5 minutes. Remove form oven and serve with side dishes.

Recipe:  Mama Sue's Southern Kitchen

Healthy Ice Cream

 2 bananas, peeled and frozen

1 Tbsp peanut butter

1 Tbsp cocoa powder

1.  Cut the bananas into chunks and put them in a food processor or heavy duty blender.

2.  Blend until smooth.

3,  Add in the desired flavor ( in this case peanut butter and cocoa powder), and blend until everything is incorporated and smooth.

Other flavor ideas:

*strawberries (just blend a handful in with the bananas)

*coconut and chocolate (2 Tbsp coconut milk or coconut oil + 1 Tbsp cocoa powder)

*PB Banana (just add 2 Tbsp peanut butter)

*PB and Jelly (1 Tbsp peanut butter + 1 Tbsp strawberry jelly)

Recipe: stay at home chef

Chickpea Curry Wraps

 3/4 cups dry chickpeas or 1 (15 oz) can cooked, rinsed and drained

1/2 red pepper, chopped

1/4 cup cilantro, chopped

1/4 cup raisins

2 large sprouted wheat tortillas 

2 cups baby spinach

Dressing:

1/2 lime, juiced

1 tsp curry powder

1 tsp honey or coconut nectar

2 Tbsp extra virgin olive oil

salt and pepper, to taste

 

You can use canned chickpeas or make them by soaking dry chick peas over night in water.  Drain and rinse soaked chickpeas and place them in a large pot. 

Cook over high heat and bring to a boil; lower heat and simmer, covered, until softened, about  1 1/2 hours.

In a large bowl, mix together cooked chickpeas, red pepper, cilantro and raisins. In a separate small bowl, whisk together dressing ingredients.

Add dressing to chickpea mixture and sir well.  Let sit for 30 minutes to develop flavor or refrigerate to eat at a later time.

Add half of the mixture to each tortilla and top with one cup of baby spinach.  Roll tightly and Serve.

Recipe:  thefoodbabe

Banana Pudding

 1 (14 oz) can of sweetened condensed milk

1 1/2 cups water

1 (4 oz) pkg of Instant Vanilla Pudding

1 pint heavy whipping cream

1 tsp pure vanilla

1 bunch (5 or6) yellow bananas

2 (8 oz) pkg Biscoff lotus cookies OR 1 bow Nilla Wafers

In a bowl, using a hand mixer combine the sweetened condensed milk, water and pudding mix.  over an refrigerate for at least 2 hours, or overnight.

Add the heavy whipping cream and vanilla to a chilled bowl.  Beat on high until stuff peaks form.  Add the chilled pudding mixture and fold together until no streaks of pudding can be seen.

To Assemble:

Add a layer of cookies to the bottom of your desired sized dish.  Next, add a layer of sliced bananas.  Add a layer of the cream mixture.  Continue to layer until all your ingredients are used up.  Garnish the top with crushed cookies and banana slices, if desired.  Cover with plastic wrap and keep chilled until time to serve.

If making individual portions, store the leftover cream, covered in the refrigerator for up to a week.  This way you can make them fresh and your bananas with be perfect.

For best presentation:

Always serve your banana pudding within 8 hours; your bananas will start to brown. 

Recipe: The Farm Stand

Bacon, Pea and Goat's Cheese Frittata

 olive oil, for frying

6-8 slices of smoked bacon, chopped into bit-sized pieces

1 red pepper,sliced

3 green onions, trimmed and sliced diagonally

frozen peas

handful of basil, leaves roughly chopped

 goat's cheese 

8 eggs, beaten 

3-4 Tbsp grated Parmesan cheese

freshly ground black pepper

1.  Preheat oven to 350 degrees.

2.  Heat  oil in a Cast Iron skillet  and fry bacon for 2-3 minutes.  Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.  Add the green onions and sweat for 4-5 minutes until everything is tender.  Stir in the peas and heat through.  Sprinkle in the basil, roughly mixing it through the vegetables.  Cut one of the goat's cheeses into chunks and scatter on top.

3.  Heat the grill on its highest setting.

4.  Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper.  Pour into the skillet over the vegetables and gently shake over a medium heat.  As the frittata begins to set at the bottom, grate the remaining goat's cheese on top and season with pepper.

 

Recipe: Gordon Ramsey

5.  Place the skillet in the  hot oven for 40  minutes until cooked through and golden on top

6. Using a paring knife loosen up the sides.  Turn the frittata upside down to get out of the pan and cut into wedges to serve,

Apple Walnut Bread/Cake

 3 1/2 cups flour

2 tsp baking powder

1 1/2 cups sugar

1 cup vegetable oil

6 eggs

1/2 tsp salt

1 Tbsp vanilla sugar

1/3 cup orange juice fresh squeezed

3 apples, diced

3 Tbsp sugar

1/2 tsp cinnamon

1 1/4 cup chopped walnuts

Dice apples, chop walnuts add cinnamon and 3 Tbsp sugar. Mix very well and set aside.

Whip eggs and sugar until very thick and light in color.

Sift dry ingredients.

Add slowly into the eggs, the flour, oil and juice rotating until all ingredients are incorporated

Butter or oil baking loaf or Bundt add first layer of batter, add apples then batter then apples.

Cake pan should not be filled to the top, leave about 1/4 of the pan with room to expand when baking 

Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick comes out clean

Icing Drizzle:

1 cup icing sugar (powdered sugar)

2 to 3 Tbsp half and half

1 Tbsp vanilla

Mix well.  Chill covered until needed.

Make your own Microwave Popcorn

 1/4 cup popcorn kernels

1 brown lunch bag

Put popcorn in bag and set in microwave for 2 1/2 minutes. Sprinkle with salt and a squeeze of honey for sweet and savory treat.

Roasted Broccoli Grape Salad

 1 head of broccoli, cut into florets

1/2 red onion, chopped large

olive oil

salt and pepper

1 large scoop mayonnaise (1 cup)

1 tbsp sugar

2 Tbsp milk

1 Tbsp white wine vinegar

 1- 2 cups red grapes, halved

2 stalks celery, chopped

1 cup yellow raisins soaked in sherry vinegar (to absorb tanginess)

sliced toasted almond slices, for garnish

 

On a baking sheet in a 425 degree oven for 18-22 minutes roast the broccoli and onions. Spread the broccoli on one side and the onions on the other.  Sprinkle with olive oil,  salt and pepper.

While the vegetables are roasting make the creamy dressing.  In a small bowl whisk together mayonnaise, sugar, milk, white wine vinegar and season with salt and pepper.  Set aside

To a large bowl, add the grapes, celery and already soaked raisins.  When broccoli and onions are finished roasting add them.  Add the creamy dressing and mix to coat.  Serve with sliced toasted almond slices on top.

 

 

Fried Okra

 Prep Time:  20 minutes    Cook Time:  20 minut

Serves 6

1  lb fresh okra

1 1/2 cups buttermilk

1 cups all-purpose flour

1/2 cup cornmeal

3 tsp salt

1/4 smoked paprika

1/4 tsp garlic powder

1/2 tsp pepper

vegetable oil for frying

2 Tbsp chopped parsley, optional for garnish

1.  Heat 3 inches of oil in a cast iron skillet to 375 degrees.

2.  Remove the stem ends of the okra.  Slice each okra into 3/4 inch thick pieces.

3.  Place the okra slices in a bowl along with the buttermilk; toss to coat evenly.

4.  Place the flour, cornmeal, salt, paprika, garlic powder and pepper in a medium sized bowl.  Stir to combine.

5.  Dredge each piece of okra in the flour mixture, making sure it's coated evenly.  Repeat the process with the remaining okra pieces.

6.  Fry okra in a single layer for 3 minutes or until golden brown.  Set aside on a paper towel lined plate.  Continue to fry the rest of the okra in batches so as not to crowd the pan. 

Easy Canned Clam and Seafood Chowder

6 stripes bacon, chopped into small pieces

1 large onion, chopped

1 large leek, chopped

2 stalks celery, chopped

2 large Russet potatoes, chopped into 1/2 inch pieces

1 cup vegetable broth OR 1 cup water and 1 jar clam juice 

4 cans chopped baby clams (6 oz) each OR 2 (15 oz) small clams, 1 can oysters and 1 can small pink shrimp (or frozen)

2 tsp fresh thyme, minced

2 bay leaves

salt and pepper, to taste

bechamel sauce:

1/4 Tbsp butter

1/4 cup flour

1 cup milk 

 1 cup whipping cream

freshly ground nutmeg

*Mix together in a small saucepan. Whisk  .

In a Dutch oven  cook the bacon.  Add onion, leeks and celery. Cook in the bacon fat.  Add the chopped potatoes and cover with the vegetable broth to cook. Add the thyme, bay leaves, salt and pepper. Let simmer until the potatoes are tender. Meanwhile, make the bechamel sauce in another saucepan on medium. Add the canned clams or oysters and shrimp.  Add the bechamel sauce. Mix well.  Add whipping cream.  Let boil and then turn down to simmer for 45 minute to 1 hour.  Serve in a bowl with crusty bread or biscuits.

Salmon Patties

 15 oz can Alaskan Pink Salmon

2 green onion, minced

1 egg

1/2 tsp salt

1/4 tsp pepper

1/2 cup self-rising flour

1/8 cup cornmeal

1.  Open can of salmon and drain juice off.  Put salmon in a large bowl.  Take bones and skin out- discard.  Now add remaining ingredients and mix well.

2.  Put oil in skillet about 1/2 high.  Oil must be hot.  Put a small amount of crust in oil and once it floats and sizzles your grease if hot and ready. Turn oil o medium heat.  Use 1/8 cup of batter for each patty.

3.  Place each clump of batter in the skillet and fry 3 minutes.  Once you flip it take a fork or spatula and press patties will and fry 2 more minutes or until brow.  Take out with togs and place on a paper towel- covered platter or plate.  

Orange Cake

Orange Cake:

2 cups sifted all-purpose flour

2 tsp baking powder

pinch of salt

5 eggs

2 cups sugar

Grated rind and juice of 1 large orange

water 

Start your oven at 350 degrees.  Grease two 9 inch square pans and line bottoms with waxed paper.

Sift flour with baking powder and salt.  Separate egg.  Beat yolks until light in color, then beat in sugar and orange rind thoroughly.  Add enough water to the orange juice to make 1 cup.  Add flour mixture and liquid alternately to yolk mixture, beating hard after each addition.  Beat egg whites until they hold a peak, add to batter and mix gently or fold until all patches of egg white are gone.  Pour into prepared pans and bake 25 minutes or until cake tester poked in center comes out dry.  Cool.

 

Orange Filling:

1 egg

2 Tbsp cornstarch 

1/4 to 3/4 cup water

3/4 cup sugar

Juice and grated rind of 1 large orange (1/2 cup orange juice)

2 Tbsp lemon juice, fresh, frozen, canned

Put the two cakes together with a thick layer of orange filling.  Beat egg slightly.  Mix cornstarch smooth with  1/4 cup of the water. Stir cornstarch, remaining water, sugar, orange juice and rind, lemon juice into egg and cook over a low heat, stirring constantly, until filling is smooth and thick. Cool.  Cover top of cake with Orange Butter Frosting.

Orange Butter Frosting:

 1/4 cup butter

2 cups confectioners sugar

1 to 2 Tbsp orange juice and grated orange rind

Melt butter and mix with confectioners sugar, orange juice and grated orange rind. Beat until smooth.  Makes enough to cover top of cake.

Frozen Strawberry Lemonade

 Frozen strawberries

lemonade ( Simple Light Lemonade)

Blend until smooth.  Add more frozen strawberries to make it slushier and more lemonade to make it more liquidy.

*Note: Also delicious with frozen raspberries or any other frozen fruit.

Zucchini and Tomato Casserole

 2 cups shredded fotina cheese

1/2 cup packed fresh basil leaves, chopped

1/4 cup drained sun-dried tomatoes in oil, chopped

1/4 cup grated Parmesan cheese, divided

1/2 tsp crushed red pepper

1/8 tsp salt

3/4 cup Panko breadcrumbs

1 tsp dried oregano

1/2 tsp garlic powder

2 medium zucchini, sliced 1/4 ich thick (about 4 cups)

7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)

 

1.  Place oven rack in middle position; preheat to 375 degrees.  Coat a 13x9 inch (3 quart) broiler-safe baking dish with cooking spray.  Combine fontina, basil, sun-dried tomatoes, 2 Tbsp Parmesan, crushed red pepper and salt in  medium bowl.  Stir Panko, oregano, garlic powder and the remaining 2 Tbsp Parmesan together in a small bowl.

2.  Sprinkle 1/4 cup of the Panko mixture over the bottom of the prepared baking dish.  Arrange half of the zucchini slices in an even layer, slightly overlapping, on the Panko mixture.  Arrange half of the tomato slices on top of the zucchini and sprinkle with half of the cheese mixture.  Repeat the layers of zucchini, tomato and cheese.   Sprinkle the remaining Panko mixture over the cheese.

3.  Cover tightly with foil and bake for 15 minutes.  Remove the foil and continue to bake until the vegetables are tender and cheese is melted, about 20 minutes more.

4.  Set oven to broil.  (Do not remove casserole from oven.) Broil until the topping is golden brown in spots, 2 to 3 minutes.  Let stand for 5 minutes before serving.

 

Serves 8

Tater Tot Casserole with Beef, Corn and Zucchini

 2 Tbsp extra virgin olive oil

1 lb lean ground beef

1 small onion, chopped

2 medium zucchini, shredded

1 1/2 cups chopped tomatoes, divided

1 cup corn kernels

1 Tbsp chili powder

1 Tbsp Worcestershire sauce

1/4 tsp salt

1 Tbsp all-purpose flour

1 cup shredded sharp Cheddar cheese, divided

2 cups frozen tater or veggie tots

cooking spray

chopped chives for garnish

1.  Preheat oven to 450 degrees.

2.  Heat oil in a large ovenproof skillet over medium-high heat.  Add beef and onion.  Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes.  Add zucchini, 1 cup tomatoes, corn , chili powder, Worcestershire sauce, and salt; cook, stirring until the zucchini has begun to release its liquid, about 3 minutes.  Sprinkle with flour and cook, stirring, until the liquid has thickened , about 1 minute more.  Remove form heat.

3.  Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese.  Coat the tot with cooking spray.  Transfer the pan to the oven .  

4.  Bake for 15 minutes.  Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown about 5 minutes more.  Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.

Serves 6

Zucchini and Yellow Squash Casserole

 1 Tbsp unsalted butter, divided

1 1/2 lb zucchini (about 4 medium), sliced 1/4 inch thick

1 1/2 cups thinly sliced yellow onion

1 1/2 lb small yellow squash, sliced 1/4 inch thick

2 large eggs

1/2 cup mayonnaise

1/4 cup pesto

1/8 tsp salt

1/2 cup shredded low-moisture mozzarella cheese

1/2 cu Panko breadcrumbs

1/4 cup grated Parmesan cheese

cooking spray

 

1.  Place oven rack in middle position, preheat to 375 degrees.  Melt 1/2 Tbsp butter in a large nonstick skillet over medium-high heat.  Add zucchini and 3/4 cup onion; cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12  minutes.  Transfer the mixture to a colander set over a bowl.  Repeat with yellow squash and the remaining 1/2 Tbsp butter and 3/4 cup onion.  Add the squash mixture to the colander with the zucchini; let drain for 5 minutes.  Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash; discard liquid.

2.  Whisk eggs, mayonnaise, pesto and salt together in a large bowl.  Gently fold in the zucchini-squash mixture and mozzarella. Spoon into a broiler-safe 2 quart baking dish.

3.  Combine Panko and Parmesan in a small bowl; sprinkle evenly over the casserole.  Lightly coat the Panko mixture with cooking spray. Bake until golden brown in spots, about 30 minutes.

4.  Set oven to broil.  (Do not remove casserole from oven.) Broil until the top is golden brown all over, 2 to 3 minutes.  Let stand for 5 minutes before serving.

 

Serves 8

Broccoli and Cauliflower Casserole

 1 (2 lb) head cauliflower, trimmed and cut into 1-inch florets

1 lb broccoli florets cut into 1-inch pieces

1/4 cup unsalted butter, divided

2 Tbsp all-purpose flour

2 cups whole milk

2 oz reduced-fat cream cheese, at room temperature

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground pepper

1/4 tsp salt

1 cup shredded sharp white Cheddar cheese

3/4 cup Panko breadcrumbs

1/4 cup grated Parmesan cheese

1.  Preheat oven to 375 degrees.  Coat a 2 quart baking dish with cooking spray; set aside.

2.  Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil.  Add cauliflower florets first, then top with broccoli florets; steam, covered , until slightly tender, about 6 minutes.  Remove the vegetables from the pot; set aside.  Discard the water and clean the pot.

3.  Heat 2 Tbsp butter in the pot over medium heat.  Add flour and cook, stirring constantly, until nutty, about 1 minute.  Gradually stir in milk, whisking constantly, until simmering.  Whisk in cream cheese, garlic powder, pepper and salt.  Cook, and gradually add Cheddar, whisking until melted after each additon.  Remove from heat.  Add the broccoli and cauliflower to the sauce and stir to coat.  Transfer to the prepared baking dish.

4.  Microwave the remaining 2 Tbsp butter in a medium microwaveable bowl on high until melted, about 25 seconds.  Stir in Panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes.  Let stand for 5 minutes before serving.

Serves 8

Zucchini Casserole

 3 Tbsp unsalted butter, divided

3 lb medium zucchini, sliced (about 6 zucchini)

2 cups sliced sweet onion

2 large eggs, lightly beaten

1/2 cup plain whole-milk Greek yogurt

1/4 cup mayonnaise

2 tsp chopped fresh thyme 

3/4 tsp ground pepper

1/2 tsp slt

3/4 cup shredded Cheddar cheese

12 round buttery crackers (such as Ritz,), coarsely crushed (about 2/3 cup)

1.  Preheat oven to 350 degrees. Lightly coat a 7x11 inch baking dish with cooking spray. 

 2.  Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.  Add half of the zucchini and half of the onion; cook, stirring often, until the center of the zucchini is just tender and the liquid has evaporated, about 8 minutes.  Transfer the mixture to a colander set over a bowl.  Repeat the cooking process with the remaining zucchini and onion.  Let the vegetables drain in the colander for 5 minutes.

3.  Combine eggs, yogurt, mayonnaise, thyme, pepper and salt in a large bowl.  Gently fold in the zucchini-onion mixture.  Spoon evenly into the prepared baking dish.  Sprinkle evenly with cheese.

4. Microwave the remaining 2 Tbsp butter in a medium microwaveable bowl on high until melted, about 25 seconds.  Add crushed crackers to the melted butter and toss together until combined; sprinkle the topping evenly over the casserole.  Bake until golden brown, about 20 minutes.  Let stand for 5 minutes  before serving. 

 

Serves 8

Cabbage Roll Casserole

3 Tbsp extra virgin olive oil, divided

1 lb lean ground beef

1 cup chopped onion

3 cloves garlic, minced

2 cups chicken or beef broth

1 (15 oz)  can no-salt-added tomato sauce

1 cup long-grain white rice

1/2 tsp salt, divided

1/2 tsp ground pepper, divided

8 cups chopped green cabbage (1 1/4 lbs)

2 tsp dried dill

1/8 tsp crushed red pepper

1 1/2 cups shredded Cheddar cheese

1.  Preheat oven to 350 degrees.  Lightly coat a 9x13 inch bakig dish with cooking spray.

2.  Heat 1 Tbsp oil in a large saucepan over medium heat.  Add ground beef and onion; cook, stirring, until the beef is no longer pink, about 5 minutes.  Add garlic and cook until fragrant about 1 minute.  Stir in broth, tomato sauce, rice, 1/4 tsp salt and 1/4 tsp pepper; bring to a simmer.  Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until the rice is tender, about 17 minutes (the mixture will be a little saucy).  Uncover and remove from heat. 

3.  Meanwhile, heat the remaining 2 Tbsp oil in a large skillet over medium heat.  Add cabbage, dill, crushed red pepper ad the remaining 1/ tsp each salt and pepper.  Cook, stirring, until the cabbage is just tender, 5 to 7 minutes.  Remove from heat.

4.  Spread half the cabbage in the bottom of the prepared baking dish.  Top with half the beef mixture then half the cheese.  Repeat with the remaining cabbage, beef mixture and cheese.  Bake until hot and the cheese has melted and started to brown, about 25 minutes.

Serves 8

Carrot Smoothie

 1 cup sliced carrots

1/2 tsp finely shredded orange peel

1 cup orange juice

1 1/2 cups ice cubes

3 (1 inch) pieces orange peel curls

1.  In a covered small saucepan, cook carrots in a small amount of boilig water about 15 minutes or until very tender.  Drain well. Cool.

2.  Place drained carrots in a blender.  Add finely shredded orange peel and orange juice .  Cover and blend until smooth  Add ice cubes; cover and blend until smooth.  Pour into glasses.  If desired, garnish with orange peel curls.

Serves 3

Maple Roasted Carrots

 1 1/2 lb carrots, sliced 1/4 inch thick on the diagonal

2 Tbsp melted butter

2 Tbsp pure maple syrup

1/2 tsp salt

1/4 tsp ground pepper

2 tsp snipped fresh chives (optional)

1.  Preheat oven to 400 degrees.

2.  Stir carrots, butter, maple syrup, salt and pepper together in a large bowl.  Spread evenly on a large rimmed baking sheet and roast, stirring once, until tender, 20 to 25 minutes.Sprinkle with chives, if desired.

Serves 6

Crispy Smashed Beets with Goat Cheese

 6 small or 4 medium beets, (about 1 lb), trimmed and either scrubbed or peeled

1/4 cup balsamic vinegar

2 sprigs fresh rosemary

1/4 cup goat cheese (2 oz) , at room temperature

2 Tbsp milk

2 Tbsp snipped fresh chives

Pinch plus 1/4 tsp salt, divided

Pinch plus 1/4 tsp ground pepper, divided

2 Tbsp extra virgin olive oil, divided

1.  Place beets, vinegar and rosemary in a single layer in a large saucepan.  Add water to cover by 2 inches.  Bring to a boil, then reduce heat to maintain a simmer.  Cover and cook until the beets are very tender, 1 to 1 1/2 hours.

2.  Meanwhile, whisk goat cheese adn milk in a small bowl until smooth.  Stir in chives adn a pinch each of salt and pepper.  Set aside at room temperature.

3.  When the beets are cooked, transfer them to a cutting board.  Cut each beet in half horizontally.  Lightly press on each beet with a sturdy salad-size plate or mason jar to flatten it, but keep it intact.  Sprinkle the remaining 1/4 tsp salt and pepper on both sides of the beets.  Heat 1 Tbsp oil in a large skillet over medium-high heat.  Add half the beets and cook, turning once, until browned on both sides and crispy on the edges, 3 to 6 minutes total.  Transfer to a plate.  Add the remaining 1 Tbsp oil to the pan and repeat with the remaining beets.  Serve with a dollop of the goat cheese mixture.

Serves 4

Total Time: 2 hours 30 minutes

Snap Pea and Radish Slaw

 1/4 cup cider vinegar

2 Tbsp mayonnaise

1 Tbsp sugar

1 tsp yellow mustard

3/4 tsp celery seed

3/4 tsp salt

1/2 tsp ground pepper

4 cups sugar snap peas (about 12 oz), trimmed and julienned

1 cup radishes (about 4 oz), trimmed and julienned

Whisk vinegar, mayonnaise, sugar, mustard, celery seed, salt and pepper in a large bowl.  Mix in snap peas and radishes.  Chill for 30 minutes before serving.

Serves 6

Big Summer Salad

 3 small golden beets (10 oz total), peeled and trimmed

2 small ripe avocados (6 oz each)

1 cup chopped fresh herbs (such as tarragon, dill, parsley, chives and/or cilantro)

1/2 cup plus 2 Tbsp low-fat buttermilk

2 Tbsp water

1 small garlic clove

2 Tbsp plus 4 tsp fresh lemon juice, divided

3/4 tsp salt, divided

8 cups chopped romaine lettuce

1 (15 oz) can no-salt-added chickpeas, drained and rinsed

1 cup lightly packed microgreens (such as pea shoots)

1 cup fresh corn kernels (from 2 ears)

1 cup frozen edamame, thawed

1 small watermelon radish, halved and thinly sliced on a mandoline

1.  Wrap beets together in 1 sheet of microwavable parchment paper.  Microwave on High until tender, 10-12 minutes. Let cook for 5 minutes.  Cut each beet into 8 wedges.

2.  Meanwhile, cut 1 avocado into 12 wedges.  Chop the remaining avocado.

3.  Combine herbs, buttermilk, water, garlic, 2 Tbsp plus 2 tsp lemon juice and 1/4 tsp salt in a blender.  Puree until smooth, about 10 seconds, stopping to scrape down sides as needed.  Add the chopped avocado, process on medium speed until blended and smooth, about 30 seconds, stopping to scrape down sides as needed.

4. Arrange romaine on a large platter.  Top with chickpeas, microgreens, corn, edamame, radish slices, beet wedges and avocado wedges.  Drizzle with oil and remaining 2 tsp lemon juice, sprinkle with the remaining 1/2 tsp salt.  Spoon the buttermilk dressing over the salad.  

Serves 6

Green Smoothie

 1 large ripe banana

1 cup packed baby kale or coarsely chopped mature kale

1 cup unsweetened vanilla almond milk

1/4 ripe avocado

1 Tbsp chia seeds

2 tsp honey

1 cups ice cubes

Combine banana, kale, almond milk, avocado, chia seeds and honey in a blender.  Blend on high until creamy and smooth.  Add ice and blend until smooth.

Makes 1

Reuben Sandwich

 8 slices rye bread

4 Tbsp unsalted butter, softened

1/2 cup Thousand Island dressing

8 slices Swiss cheese

1 lb thinly sliced corned beef

1 cup sauerkraut, drained, squeezed dry, and warmed up

Butter one side of each slice of bread.  On the no-butter side, spread Thousand Island dressing on each slice.  Top half of the slices with cheese, corned beef and sauerkraut.  Top each sandwich with remaining bread slices, dressing side down.  

Heat a medium skillet over medium heat.  Place a sandwich in the skillet, and cook until golden brown and cheese is melted, about 3 minute per side.  (Adjust your heat, if necessary, making sure the bread doesn't burn.)

Slice sandwiches in half, serve with a pickle spear and some chips.

Makes: 4

Pickled Red Onions

 Yields: 2 cups           Total Time:  3 hours 15 minutes

1 large red onion, thinly sliced

1 1/4 cup apple cider vinegar

1/2 cup water

3 Tbsp granulated sugar

1 Tbsp Kosher salt

pinch of crushed red pepper flakes (optional)

1. Place onion in a large jar with a tight-fitting lid.

2.  In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil.  Stir until sugar and salt dissolve.  Add in red pepper flakes, if using, then pour mixture over onions.

3.  Let cool to room temperature, then place lid on and refrigerate until ready to use, at least 2 hours.  Onions will keep in refrigerator for up to 1 month.

Salt and Pepper Shrimp with Snow Peas

 1 lb shell-on deveined raw shrimp (36-40 per pound)

3 Tbsp cornstarch

3/4 tsp salt, divided

1 tsp ground black pepper

1 tsp ground white pepper

5 Tbsp canola oil, divided

1 lb snow peas

1 serrano or jalapeno pepper, thinly sliced

5 cloves garlic, thinly sliced

1/4 cup water

1/2 chopped fresh cilantro

1.  Toss shrimp with cornstarch, 1/2 tsp salt, black pepper and white pepper in a large bowl.

2.  Heat 3 Tbsp oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering.  Add half the shrimp and cook, stirring occasionally, until crisp and pink, about 2 minutes.  Transfer to a plate with a slotted spoon.  Add the remaining 2 Tbsp oil to the pan and repeat with the remaining shrimp.  Sprinkle the shrimp with 1/8 tsp salt.

3.  Add snow peas, serrano (or jalapeno) and garlic to the pan and cook, stirring ocasionally, for 1 minute.  Add water, cover and cook until the snow peas are just tender, about 2 minutes.  Season with the remaining 1/8 tsp salt.

 

Serves 4

4.  Serve the snow peas and shrimp topped with cilantro.