Green Rice Casserole

Ingredients

• 3 cups cooked rice
• zest and juice of 1 lemon
• 1 clove garlic, minced
• ⅓ cup chopped onion
• ¼ cup finely diced green pepper
• 1 cup Italian parsley
• ½ cup cheddar cheese grated
• 2 eggs, beaten
• 1 can evaporated milk (10 oz)
• ½ cup vegetable oil
• 1 tablespoon salt
• ½ teaspoon seasoned pepper
• paprika, for topping

Directions

Preheat oven to 350˚F.

Add lemon juice, garlic, onion, green pepper, and parsley to rice and mix well. Then add cheese and evaporated milk and mix well again before adding the two eggs, oil, salt, and pepper. Mix one last time.

Pour into a greased casserole dish. Sprinkle the top with paprika, and bake for 45 minutes.

 

Recipe: Paula Deen

Fry Bread: Navajo Taco (savory) or Honey Butter (sweet)

 2 cups flour

2 tsp baking powder

1/2 tsp tsp salt

1 1/2 tsp sugar

1 to 1 1/4 cups warm water

Mix ingredients in a bowl with hands.  Cover with a dish towel in a bowl and let rest for 15- 30  minutes. Pinch a small ball size and shape with hands into a tortilla sized shape.  Heat medium/high a skillet 3/4 of an inch with oil. Fry one at a time on both sides until golden brown. Remove to a paper towel to let oil

Navajo Taco:

shredded iceberg lettuce

shredded cheese

tomatoes, chopped

red onions, chopped

cilantro, chopped

black beans

taco seasoned ground beef

sour cream

Honey Butter:

Soft butter

honey 

or powdered sugar

Recipe: Emmymade

Vegetables and Eggs

 1 zucchini, chopped

1 yellow squash, chopped

1 small onion, chopped

2-4 large garlic cloves, chopped

8-10 eggs 

1 Tbsp milk

Saute the zucchini, squash and onions in extra virgin olive oil until tender.  Add the garlic and saute until you can smell garlic strongly.  Approximate 45-60 seconds,  Add the eggs and milk to the skillet and scramble. Cook until eggs are done.  

* Can be a breakfast or lunch or use as a side dish with a meal.

German Potato Pancakes

 2 lbs Russet potatoes

3 beaten eggs

1 white onion

1 tsp sea salt

1/2 cup potato starch

canola oil

 

1.  Make sure to peel and grate the potatoes and onion and put in a strainer .  Allow them to rest about 10 minutes or use a paper towel. 

2.  Move the mixture of potatoes and onions in a bowl and add in the salt and beaten eggs.  Mix in the potato starch. 

3.  Heat a skillet with canola oil, about half cup.  Take a mixing scoop and shape a small disk, approx 3 inches in diameter, and flatten it.  Plop 3/4 of the pancakes into the oil at a time.

4.  Cook for a few minutes, until golden brown and then flip it to cook on the other side, about 3 minutes on each side.  You may need to add a little more oil in between batches.

5.  Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel to help drain some of the oil.  Serve warm or enjoy plain with applesauce.

Fresh Green Bean and Tomato Salad

 1/2 medium onion, chopped

1 1/2 lb green beans

2 Tbsp olive oil

1 1/2 tsp salt

1 tsp pepper

2 cloves garlic, sliced

1 1/2 lb tomatoes, chopped into 1 inch pieces (3-5)

1 1/2 Tbsp balsamic vinegar

1/2 cup loosely packed basil

2 springs oregano (leaves only)

2 tsp sea salt

2 oz feta cheese, crumbled

Place the beans and onion in a 12 to 14 inch skillet.  Add 1/2 cup water, cover, and bring to a simmer, with a lid on.  Continue to simmer until the beans are crisp-tender, 5-7 minutes.

Drain off any remaining water and add olive oil, salt, and pepper.  Saute tossing frequently until the beans begin to brown, 4-6 minutes.  Add garlic and cook for 1 minute until fragrant.

Add tomatoes and balsamic vinegar.  Toss and saute for 2 minutes.

Remove from the heat and pour the salad and any sauce on a large platter.  Allow to cool to room temperature and serve or chill for up to 2 day.  Before serving top with fresh basil, oregano, and feta cheese.

 

Recipe: Wise Guide

German Stuffed Tomatoes

 8 large tomatoes

16 oz cottage cheese

1 tsp lemon juice

4 leaves of fresh basil

1 1/2 tsp chopped fresh chives

2 tsp chopped fresh parsley

2 tsp chopped fresh dill

1-2 Tbsp buttermilk

2 cloves diced garlic

1/2 Tbsp salt

Wash the tomatoes thorougly.  Cut the top off the tomatoes.  Remove the inside flesh of the tomato out with a grapefruit spoon or knife.  Place the flesh in a colander to drain.  Once you have washed your herbs, remove the leaves and finely cut them with a knife or herb scissors.  Add the herbs and garlic to the cottage cheese.  Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth  Now add the drained tomatoes and mix again.  Fill the tomatoes with the herb cheese mixture and place them on a serving plate,

Note:  If you have any of the stuffing left, serve it as  dip with potato chips as an appetizer.

Recipe: the oma way

German Tomato Salad

 8 fresh tomatoes

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 cu diced onions or shallots

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh oregano or basil (optional)

1 1/2 tsp salt

1 tsp ground pepper

2 tsp sugar

 

Wash the tomatoes and take the core out.  Cut each tomato first into half adn then into thin slices.  Place the tomatoes in a salad bowl.  Chop the herbs with a food mill or a knife.  Peel the onion adn chop or dice.

In a separate bowl, mix the oil, vinegar, salt, pepper, and sugar using a whisk.  Add the prepared herbs and onions to the liquid mix and stir.  Pour the dressing over the tomatoes and toss.

Recipe: the oma way

German Cucumber Salad (Kurkensalat)

 1 large or 2 small cucumbers

6 Tbsp whipping cream

3 Tbsp sunflower oil or vegetable oil

1 1/2 Tbsp white wine vinegar

2 Tbsp sugar

2 Tbsp chopped dill

4 Tbsp chives

splash of lemon juice

1 tsp salt

1/2 tsp black pepper

Peel the cucumber. Use a mandolin slicer and cut the cucumber into fine, thin slices.  Place slices in a colander to drain our any water for a few minutes.  

In a separate bowl, combine the oil, vinegar, whipping cream, lemon juice, salt, pepper, and sugar.  Mix thoroughly.  Cut your washed dill and chives.  Add the herbs to the dressing and mix again.  Pour the dressing over the cucumbers and mix.

Serves 4

Recipe:  the oma way

Avocado and Tuna Salad

 2 cans tuna, drained

 1 avocado, diced

1 cucumber, chopped into half moons 

1/2 red onion, sliced

2 Tbsp cilantro, chopped

10-12 cherry tomatoes, halved

 

Dressing:

1/3 cup lemon juice

1/4 cup olive oil

1 tsp salt

1 tsp pepper

In a large bowl add drained tuna, avocado, onion, cucumber, cherry tomatoes and cilantro.  Mix together well. Pour dressing over salad and combine. Serve.

Greek Chickpea Salad

 For the Salad:

1 red bell pepper, chopped

1 orange or yellow bell pepper, chopped

1 small  red onion, finely diced

4 garden cucumbers, diced

2 cups cherry tomatoes, halved

1 bunch of flat-leaf parsley, chopped

1 (15 oz) can chickpeas, rinsed and drained

For the Dressing:

3 Tbsp extra-virgin olive oil

3 Tbsp red wine vinegar, or apple cider vinegar

3 cloves fresh garlic, minced

2 tsp dried oregano

1/2 tsp sea salt, or to taste

1/2 tsp black pepper, or to taste

In a large bowl combine salad ingredients. Stir in dressing.  Serves 6

Orange-Pistachio Divinity

 2 large egg whites

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

1 tsp grated orange zest

1 tsp vanilla extract

2/3 cup pistachios, coarsely chopped

1.  Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes.  Meanwhile, line two 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a bow.  Cook, without stirring, over medium heat until a thermometer reads 252 degrees (hard-ball stage).  Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  with mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add orange zest and vanilla.  Beat until candy hold its shape and begins to lose its gloss, 5-6 minutes.  (Do not overbeat, or candy will stiffen and crumble.)  Immediately fold in pistachios.

4.  Quickly drop mixture by Tablespoonfuls onto prepared pans, Let stand at room temperature until dry to the touch.  Store between layers of waxed paper in an airtight container at room temperature.

Grandma's Divinity

 2 large egg whites

3 cups sugar

2/3 cup water

1/2 cup light corn syrup

1 tsp vanilla extract

1 cup chopped pecans

1.  Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes.  Meanwhile, line three 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar.  Cook,  without stirring, over medium heat until a candy thermometer reads 252 degrees ( hard-ball stage).  Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add vanilla.  Beat until candy holds its shape, 5-6 minutes. (Do not over mix or candy will get stiff and crumbly.) Immediately fold in pecans.  

4.  Quickly drop by heaping teaspoonfuls onto prepared pans.  Let stand at room temperature until dry to the touch.  Store between sheets of waxed paper in an airtight container at room temperature.

Yellow Squash Casserole

 4 cups sliced yellow squash

1/2 cup chopped onion

35 Ritz crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

ground pepper, to taste

2 Tbsp butter

1.  Preheat oven to 400 degrees.

2.  Place squash and onion in a large skillet over medium heat.  pour in a small amount of water.  Cover, and cook until squash is tender, about 5 minutes.  Drain well, and place in a large bowl.

3.  In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the cracker mixture into the cooked squash and onions.  In  a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in 1/4 cup melted butter, and season with salt and pepper.  Spread into  9x13 inch baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 Tbsp butter.

4.  Bake in preheated oven for 25 minutes, or until lightly browned.

Brussels Sprouts and Quinoa Salad

 3 Tbsp olive oil, divided

3 shallots, minced

3 garlic cloves, minced

2 cups plus 2 Tbsp water, divided

1 cup quinoa, rinsed

1 cup fresh Brussels sprouts

1/2 cup dried cranberries

1/2 chopped walnuts, toasted

2 tbsp chopped fresh parsley

1/4 cup lemon juice

1/2 tsp salt

1/8 tsp pepper

1.  In a small sauce pan, heat 1 Tbsp olive oil over medium heat.  Add shallots; cook and stir 3 minutes.  Add garlic; cook 1 minute longer  Remove.

2.  In same saucepan, bring 2 cups water to a boil.  Add quinoa.  Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.  Remove from heat; fluff with a fork.  Cool.

3.  Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes, Drain. When cool enough to handle, remove leaves from sprouts.  Discard cores. 

4.  Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley.  Whisk together lemon juice, sat, pepper and remaining olive oil.  Stir in shallots and garlic. Toss with quinoa mixture.  Refrigerate, covered, 20 minutes.

Serves 6

Chickpea Mint Tabbouleh

 1 cup bulgur

2 cups water

1 cup fresh or frozen peas (about 5 oz), thawed

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

1/2 cup minced fresh parsley

1/4 cup minced fresh mint

1/4 cup olive oil

2 Tbsp julienned soft sundried tomatoes, (not packed in oil)

2 Tbsp lemon juice 

1/2 tsp salt

1/4 tsp pepper

1.  In a large sauce pan, combine bulgur and water; bring to a boil.  Reduce heat; simmer, covered for10 minutes.  Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.

2.  Transfer to a large bowl. Stir in remaining ingredients. Serve warm or refrigerate and serve cold.

 

Baked Spinach and Zucchini

 1 lb zucchini, cut in even slices

6 green onions, chopped

2 garlic cloves, miced

2 (10 oz) frozen spinach

1 cup rice, cooked

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped 

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp black pepper

4 extra large eggs

3/4 cup heavy cream

2 Tbsp melted butter

1/4 cup Parmesan cheese plus some for topping

Gruyere cheese, sliced

Add zucchini, green onions and garlic to a skillet. Mix and cook for 2-3 minutes. Turn off the heat.  Add 2 (10 oz) frozen spinach, drain most of the water out. Stir. Add cooked rice, parsley and basil, nutmeg and lemon juice, salt and black pepper. Stir and mix well together.

For the custard: In a small bowl mix eggs, heavy cream, melted butter. Whisk together.  Add Parmesan cheese.

Pour zucchini/spinach mixture into a casserole dish or into 6 small individual cast iron skillet that have been greased. Top with custard mixture. Top with Parmesan cheese and sliced Gruyere cheese.  Bake in a 350 degree oven for 20 minutes.

Recipe:  Ina Garten

Peach Crumb Bars

 16 Tbsp unsalted butter, room temperature

1 cup sugar

2 egg yolks

1 tsp vanilla extract

2 1/3 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup apricot preserves

2 large ripe peaches

1 Tbsp brown sugar

 1 tsp cinnamon

1/2 tsp ground ginger

1.  In the bowl of an electric mixer, cream the butter and sugar until light and fluffy 3-5 minutes.  Add egg yolks one at a time, mixing between each addition until incorporated.  Add vanilla and mix.  The dough may look curdled but that is normal.

2.  Add the flour, baking powder, an salt.  Mix until just combined and no dry streaks remain, 1-2 minutes.

3.  Line an 8x8 baking dish with a parchment sling and butter the sides.  Add half of the dough to the prepared pa and press evenly to create the bottom crust.

4.  Spread jam on the bottom crust.  Line the sliced peaches over the preserves.  This usually takes three rows, an as long as the peaches are even,, overlap peaches if necessary. Sprinkle with brown sugar, cinnamon, and ground ginger.  Top with the remaining dough by breaking it into small pieces evenly over the peaches.

5.  Bake in a preheated 350 degree oven for 35-45 minutes.  If the top seems to be getting too brown, cover with foil.  The bars will become puffed an golden on the top an the edges should have a little bubbling from the preserves.

6.  Remove from the oven and let cool completely before cutting, at least 4 hours, IF not they will not cut well.  Remove parchment sling and cut into squares.

Recipe:  Wise Guide

Garlic Parmesan Shrimp

 1 cup dry bread crumbs

1 cup shredded Parmesan cheese

2 Tbsp dried parsley

1 1/2 tsp garlic powder

1 lb large shrimp, peeled and deveined

2 Tbsp butter, melted, or more to taste

1.  Preheat oven to 350 degrees.  Spray a 9x13 glass casserole dish with nonstick cooking spray.

2.  Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag.  Seal and shake to mix ingredients together.  Add shrimp and shake to coat.

3.  Lay shrimp flat in the prepared baking dish.  Sprinkle with any bread crumb mixture remaining in the bag.  Drizzle melted butter over the top.

4.  Bake in the preheated oven until starting to crisp, 15 to 20 minutes.  Switch to broil setting until topping is light brown, 2 to 3 minutes.

Garlic-Brown Sugar Chicken Thighs

 8 bone-in, skin-on chicken thighs

salt and ground black pepper, to taste

3 Tbsp unsalted butter, divided

4 cloves garlic, minced

1/4 cup packed brown sugar

1/4 cup honey

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried basil

1.  Preheat the oven to 400 degrees.

2.  Season chicken thighs with salt and pepper.

3.  Melt 2 Tbsp butter in a large oven-proof skillet over medium-high heat.  Add chicken , skin-side down, and sear until brown, 2 to 3 minutes per side.  Remove chicken to a plate.

4.  Melt remaining butter in the skillet.  Ad garlic; cook and stir until fragrant, 1 to 2 minute.  Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined.  Return chicken to the skillet.

5.  Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes.  An instant-read thermometer inserted near the bone should read 165 degrees.

 

Notes: If you'd rather use fresh herbs instead of dried, use 1 1/2 tsp chopped fresh oregano, 3/4 tsp chopped fresh thyme, and 3/4 tsp chopped fresh basil.

Blue Bacon Stuffed Mushrooms

 Prep Time:  5 minutes    Cook Time:  33 minutes    Total Time:  35 minutes

Serves 3

Yield: 6 mushrooms

3 strips bacon

6 large mushrooms

1 Tbsp butter

1/2 onion, diced

1 clove garlic, sliced

3 oz cream cheese

3 oz blue cheese

1/3 cup bread crumbs

1.  Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms.  Set caps aside, and chop stems.

2.  Add butter to skillet with bacon grease.  When melted, stir in mushroom stems, onion, and garlic.  Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.

3.  Preheat oven to 350 degrees.  Spray a small baking dish with cooking spray.

4.  Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs.  Blend on low until ingredients are roughly chopped and evenly combined.  Stuff cheese mixture into mushroom caps and place into prepared baking dish.

5.  Bake in preheated oven until bubbly and lightly browned, 10-15 minutes.

Bacon and Date Appetizer

 Prep Time:  30 minutes    Cook Time:  5 minutes    Total Time:  35 minutes

Serves 6

1 (8oz) package pitted dates

4 oz almonds

1 lb sliced bacon

1.  Preheat the broiler

2.  Slit dates.  Place one almond inside each date.  Wrap dates with bacon, using toothpicks to hold them together.

3.  Broil 10 minutes, or until bacon is evenly brown and crisp.

Yellow Rice

 3 Tbsp butter

 1 cup long grain white rie

 1 tsp fresh minced garlic

1 tsp onion powder or dried minced onion

1 tsp ground turmeric

2 cups chicken broth

1/2 tsp Kosher salt or to taste

ground black pepper to taste

2-3 Tbsp fresh cilantro, chopped

1.  Heat butter in a large saucepan over medium heat

2.  Add the rice and gently stir until rice begins to lightly brown.

3.  Add garlic, onion powder, and turmeric and stir until well mixed in.

4.  Slowly stir in chicken broth and raise heat to medium-high.  Add salt and pepper to taste.

5.  Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

6.  Simmer for 20-25 minutes.  Remove from heat and add cilantro, and fluff with a fork.

Serves 4

Recipe:  Fav family recipes

Thick and Beefy Danish Goulash

 2 lbs steak, cubed ( stew meat works great)

salt and pepper

1 medium onion, chopped or diced

1 package dry onion soup mix

3-4 cups beef broth

1 Tbsp paprika

1-2 tsp Worcestershire sauce

1 tsp soy sauce 

4-5 carrots, peeled and cut (or about 1-2 cups of baby carrots)

1/4 cup cornstarch

1/3 cup water

8 cups mashed potatoes

1.  Braise beef in a skillet with oil until just brown on all sides.

2.  Remove beef from skillet and set aside.

3.  Add onions to skillet and saute until onions become clear and tender.

4.  Transfer beef and onions to a large pot and add onion soup mix, beef broth, paprika, Worcestershire, and dark soy sauce.

5.  Bring to a boil, then simmer for about an hour.  If you want the beef to be really tender simmer for even longer.

6.  About 20 minutes before serving, add carrots and simmer until ready to serve.

7.  Right before serving, add cornstarch to water and stir until smooth.

8.  Slowly stir cornstarch mixture into the goulash until reaching desired consistency ( you want it to be like a thin gravy consistency).  Add beef broth to thin out or more cornstarch to thicken.

9.  Add salt and pepper to taste before serving.  Serve over mashed potatoes, rice or toast.

 

Note:  You a also throw everything in a crock pot and cook on low for 4-6 hours.

Restaurant Style Mexican Rice

 Prep Time:  5 minutes    Cook Time:  20 minutes    Total Time:  25 minutes    

 Serves 6

3 Tbsp vegetable oil

1 cup long grain rice, uncooked

1 tsp minced garlic

1/2 tsp Kosher salt

1/2 tsp cumin

1/2 cup tomato sauce

14 oz chicken broth

3 Tbsp fresh cilantro, finely chopped

1.  Heat oil in a large sauce pan over medium heat.  Add the rice and gently stir until rice begins to lightly brown.  Add the garlic, salt, and cumin and stir the rice until it looks golden.

2.  Add the tomato sauce and chicken broth and turn the heat up to medium high.  Bring the mix to a boil then turn the heat to low and cover the pan with a lid.  Simmer for 20 to 25 minutes.

3.  Remove from heat and fluff with a fork, then stir in chopped cilantro.

Bundt Cake Chocolate Chocolate Chip Cake

Prep Time:  20 minutes      Cook Time:  50 minutes      Overnight time: cake refrigerate before frosting

 

 1 box Devil's Food cake mix

3.4 oz instant chocolate pudding mix

1 cup sour cream

4 large eggs

1/2 cup water

1/2 cup oil

1 1/2 cups mini chocolatae chips

16 oz cream cheese, softened

1/2 cup butter, softened

3/4 cups powdered sugar

2 tsp vanilla extract

1.  Mix first six ingredients together in a mixer. Stir in chocolate chips.  Pour into a greased bunt cake pan (cooking spray) Bake at 350 degrees for 45-50 minutes.  Remove from oven.  Let cool for 20 minutes.

2.  Remove coke from bundt pan by pacing a plate upside down over the bundt pan.  While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate.  Cover the cake with plastic wrap and place it in the fridge overnight before frosting.

3.  In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Start with 2 cups then keep adding more until it is nice and thick.

4.  Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze frosting out of the bag onto the cake in strips. Decorate center with flowers.

Lobster Roll

To cook your own live lobster you can steam them in 3 inches of water.  7 to 8 minutes for a 1 1/4 lb lobster, and 1 or 2 minutes longer for a larger lobster.  Let them cool the remove from the shell and chop.   If using lobster tail, let them steam 5 to 8 minutes, depending on the size. If you don't have lobsters you can substitute shrimp or crabs or frozen lobsters.

For the lobster salad:

8 oz cooked lobster tail meat, 2 tails

1 Tbsp minced chives

2 tsp minced shallots

2 Tbsp chopped celery

1 Tbsp light mayonnaise

1 Tbsp fat free Greek yogurt

pinch of black pepper

1/2 tsp lemon zest

 

For the sandwich:

3/4 cu shredded lettuce

3 slices tomato

3 hot dog buns

 

1. Chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest. 

2.  Place 3 hot dog buns on a platter top with shredded lettuce and tomato slices. Add 1/3rd of the lobster salad.  Serves 3 rolls

Quick and Easy Shoyu Ramen

 3 cups assorted vegetables green onion, carrots, snow peas, mushroooms, etc. sliced thin

boneless chicen breast or thigh meat (about 1 lb), sliced thin or pork or beef

6 oz ramen or about 2/3 of a 9.5 oz package

1 tsp olive oil

1 tbsp sesame oil

1 heaping Tbsp fresh or pickled ginger, chopped

1 clove garlic, minced, about 1 1/2 tsp

3-4 Tbsp soy sauce

1 tbsp rice vinegar or cider vinegar

1 tsp sugar (leave out if using cider vinegar)

1/2 tsp onion powder

4 cups chicken beef or vegetable broth or stock

salt adn pepper, to taste

garnish (optional): sesame sees, nori (dried seaweed), medium boiled egg (peeled and halved)

Recipe:  a bountiful kitchen

Air Fryer Green Beans

 1 lb fresh green beans

1 Tbsp olive oil

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Heat an air fryer to 375 degrees.  Meanwhile, trim the stem end from 1 lb green beans.  transfer to a large bowl.  Add 1 Tbsp olive oil, 1/2 tsp Kosher salt, and 1/4 tsp black pepper, and toss to combine.

2.  Air fry in batches if needed; Add the green beans to the air fryer basket and arrange into a single layer.  air fry until the green beans are crisp-tender, 8 minutes.  If you prefer your green beans a little more tender, give the basket a toss to redistribute the beans, then cook for 2 minutes more.

Low Carb Yellow Squash Casserole

 1 Tbsp olive oil

1 tsp butter

1 small onion, chopped

2 cloves garlic, minced

4 cups peeled adn cubed yellow squash

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/3 cup finely chopped raw almonds

1 cup shredded Colby-Monterey Jack cheese, divided

1/2 cup heavy whipping cream

2 eggs

1/3 cup coarsely chopped roasted, salted almonds

 

1.  Preheat oven to 400 degrees. 

2.  Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes.  Add squash, salt, and pepper; stir to combine.  Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes.  Transfer squash mixture to a large  bowl.

3.  Mix raw almonds and 1/2 cu Colby-Monterey Jack cheese  together in a bowl; stir into squash mixture.  Whisk cream and eggs together i a measuring cup or small bowl; stir into squash mixture.  Pour squash mixture into a 9x13 inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

4.  Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Serves 8

Vegan Sweet Potato Chickpea Curry

 3 Tbs olive oil

1 onion, chopped

2 cloves garlic, mnced

2 tsp minced fresh ginger root

1 (15 oz) can chickpeas, drained

1 (15 oz) can diced tomtoes

1 (14 oz) can coconut mik

1 sweet potato, cubed

1 Tbsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp salt

1/4 tsp red chile flakes

1 cup baby spinach

1.  Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, and sweet potato.  Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.

2.  Season with garam masala, cumin, turmeric, chile flakes, and salt.  Add spinach right before serving.

Serves 6

Sauerkraut Casserole

 2 cups sauerkraut

1 lb ground beef

1 small onion, chopped

1 garlic clove, minced

1/2 pint sour cream

1 cup rice

3 cups beef stock

1 tsp salt

 1/2 tsp pepper

In a skillet saute ground beef, onions and garlic until brown.  Drain most of the grease, but leave some.  In a large bowl add meat mixture, sauerkraut, sour cream, rice, beef stock and salt/pepper.  Mix well.  Place in a 13x9 inch casserole dish or a 5 cup casserole dish.  Bake in a 350 degree oven for 45 minutes to 1 hour.  ( may need to add more water if needed)

Recipe:  Paula Deen

Salmon Sauce

 1/2 cup butter

garlic, crushed or powdered, to taste

1 Tbsp Worcestershire sauce

1 Tbsp dry mustard

2 Tbsp ketchup

3 tsp soy sauce

Mix all ingredients in a saucepan

French Onion Chicken Skillet

 1/3 cup olive oil

2 lbs Vidalia onions, chopped into slices

salt, to taste

2 Tbsp balsamic vinegar

1/4 cup olive oil

4 chicken breasts, salt/pepper

1/2 tsp dried thyme

1/2 tsp dried sage

2 cups beef broth, 2 Tbsp flour

1 cup grated Swiss cheese

In a skillet saute 1/3 cups olive oil, onions and salt until golden brown.  Add balsamic vinegar and remove from heat and set aside for later. 

In skillet, add 1/4 cup olive oil.  Season both sides of  the chicken with salt, pepper, thyme and sage.  Cook until golden brown on both sides.  Remove from skillet and set aside.

In skillet add beef broth and flour.  Mix together with all the skillet bits. Put back in the onions adn chicken breasts.  Spoon sauce on top of the chicken.  Top with cheese.

Bake in a 350 degree oven for 5-7 minutes.  Serve.