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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

      

January 26, 2019

Slow Cooker Beef Pot Roast

1 (5 lb) bone-in beef pot roast

1 1/2 Tbs all-purpose flour

salt and pepper, to taste

1 Tbs tomato paste

1 Tbs all-purpose flour, or as needed

2 1/2 c chicken broth

2 Tbs vegetable oil

3 medium carrots, cut into chunks

8 oz sliced mushrooms

2 stalks celery, cut into chunks

1 medium onion, chopped

1 sprig fresh rosemary

2 cloves garlic, minced

2 sprigs fresh thyme

1 Tbs butter

Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Slow Cooker Spare Ribs**

6 lbs pork spareribs, cut into serving size pcs

1 1/2 tsp ground ginger

1 1/2 c ketchup

1 tsp salt

3/4 c packed brown sugar

3/4 tsp ground mustard

1/2 c vinegar

1/2 tsp garlic powder

1/2 c honey

1/4 tsp ground black pepper

1/3 c soy sauce

Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper. Cook on High for 5 hours.

Slow Cooker Orange Chicken

1 1/4 lbs boneless skinless chicken breasts,

1 Tbs rice vinegar

cut into 1-inch chunks

1 tsp sesame oil

1/4 c cornstarch

1/2 tsp minced garlic

salt and pepper, to taste

cooking spray

1/4 c vegetable oil

1 Tbs sesame seeds

3/4 c orange marmalade

2 Tbs sliced green onions

1/4 c low sodium soy sauce

Place the chicken pieces in a bowl. Add the cornstarch and salt and pepper. Toss to coat the chicken in the cornstarch mixture. Heat the oil in a large pan over medium high heat. Add the chicken in a single layer and cook for 3-4 minutes on each side until browned. You may need to work in batches. Coat a slow cooker with cooking spray and add the chicken to the slow cooker. In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil and garlic. Pour the sauce over the chicken and gently stir to coat. Cook on low for 2-3 hours. Sprinkle with sesame seeds and green onions, then serve.

Creamy Wild Rice Soup w/Mushrooms

1 c dry wild rice or wild and brown rice blend

1 parmesan rind + 1/2 c grated parmesan, plus

1/2 sweet onion, diced

more for serving

6 carrots, chopped

1 c whole milk or heavy cream

5 c low-sodium veggie or chicken broth

kosher salt and pepper

1 c dry white wine

2 lbs mixed mushrooms, roughly torn

1 Tbs chopped fresh thyme, plus 3 thyme sprigs

4 cloves garlic, smashed

2 bay leaves

8 Tbs butter (1 stick)

1 tsp paprika

zest from 1 lemon

1/2 tsp crushed red pepper flakes

In the slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours. During the last 30 minutes of cooking, stir in 1/2 cup grated parmesan and milk. Cook until warmed through. Remove the bay leaves and discard. About an hour before serving, preheat the oven to 425 degrees. In a 9x13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup. Serve and top with fresh thyme and parmesan.

January 19, 2019

 

Tuna Melt in Your Mouth

1 can (12 oz) tuna, drained

1/2 Tbs chopped fresh flat-leaf parsley

1/4 - 1/2 c mayonnaise

1/2 tsp chopped fresh mint

juice of 1/2 lemon

1/2 Tbs red wine vinegar

1/4 c chopped red onion

salt and freshly ground black pepper

1/4 c chopped green onion

3 Tbs unsalted butter, softened

1/2 Tbs chopped fresh basil

8 slices sourdough bread

1/2 Tbs chopped fresh cilantro

8 slices cheddar

In a large bowl, break up the tuna with a fork and add the mayonnaise, lemon juice, red onions, green onions, basil, cilantro, parsley, mint and vinegar. Mix well to combine. Taste and season with salt, pepper and extra lemon juice and mayonnaise if desired. Brush the softened butter on one side of each slice of bread, setting aside some butter for cooking the sandwiches. Place the bread buttered-side down on a baking sheet. Divide the tuna among four slices of bread and top each with two slices of cheese. Complete the sandwich with the remaining slices of bread, buttered-side up. Heat a large nonstick skillet over medium-high heat and add half of the remaining butter. When the butter melts, place two sandwiches in the pan and cook until toasted and golden brown on each side. Repeat with the remaining sandwiches. Serve warm.

Crème Brulee Cheesecake Bars**

9 whole graham crackers

1 large egg yolk

1/2 stick unsalted butter, melted

1 vanilla bean, split and scraped or 1 tsp vanilla

2 pkgs (8 oz ea) cream cheese, softened

1/2 tsp fine sea salt

1 c granulated sugar

1/4 c granulated sugar

2 large eggs

Preheat the oven to 350 degrees. Line an 8-inch square baking dish with foil, leaving an overhang. In a sealable bag, crush the graham crackers with a rolling pin until finely ground. Place in a bowl, and add the butter, mixing until all is moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8-10 minutes. Let cool and reduce the oven temperature to 300 degrees. Using an electric mixer work the cream cheese until smooth. Add the sugar, eggs, egg yolk, vanilla, and salt and mix until well combined and smooth. Pour the mixture into the prepared pan. Bake until the cheesecake is set but still has slight movement in the center, about 45 minutes. Do not overbake. Place the cheesecake on a cooling rack to cool completely in the pan. Cover and chill until firm, at least 2 hours. Using the foil overhang, transfer the cheesecake to a work surface and cut into squares. Preheat the broiler and place in the oven on the top rack to brown the sugar. Refrigerate until ready to serve.

Garlic Butter Baked Salmon

1 lb fingerling potatoes, halved (or Yukon golds

2 Tbs fresh chopped parsley

or halved white/red baby potatoes)

1/3 c freshly squeezed lemon juice

2 Tbs olive oil

1/2 c melted unsalted butter

1 1/2 tsp salt, divided

18 spears asparagus (woody ends removed)

1/2 tsp cracker pepper, divided

2 Tbs dry white wine (or 1/4 c chicken broth)

4 (6 oz) skinless salmon fillets

1 lemon sliced, to garnish

2 1/2 Tbs minced garlic, divided

Heat oven to 400 degrees. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown. Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and parsley. Add the asparagus to the other side of the pan. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper. Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Option: broil in the last 2 minutes for charred edges. Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices.

Best Ever Liver and Onions**

2 lbs sliced beef liver

2 large Vidalia onions, sliced into rings

1 1/2 c milk, or as needed

2 c all-purpose flour, or as needed

1/4 c butter, divided

salt and pepper to taste

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out. Melt two tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer, allowing onions to begin to caramelize.

January 12, 2019

 

Old Fashioned Apple Crisp

6 apples, peeled and chopped

3/4 c old-fashioned oats

2 Tbs granulated sugar

3/4 c all-purpose flour

1 3/4 tsp ground cinnamon, divided

1/2 c cold unsalted butter, cut up

1 1/2 tsp lemon juice

pinch of kosher salt

1 c light brown sugar

Preheat oven to 350 degrees. Butter an 8x8 inch baking dish, or spray with non-stick cooking spray. In a mixing bowl, add chopped apples, granulated sugar, 3/4 teaspoon cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, remaining cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembles pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.

Warm Cherry Almond Cake**

8 Tbs unsalted butter, softened

3 large eggs

1 c all-purpose flour, leveled

1/2 tsp pure almond extract

1/2 tsp baking powder

1 bag (12 oz) frozen cherries, thawed and dried

1/2 tsp salt

1/2 c sliced almonds

3/4 c sugar

Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix). Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45-50 minutes. Let cool 10 minutes before serving.

Chocolate Pudding Cake

1/2 c granulated sugar, plus more for baking dish

1/2 tsp salt

6 large eggs, room temperature, separated

confectioners' sugar for dusting

6 oz semisweet chocolate, melted

Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess. In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside. In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix). Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up the side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25-35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

Black n Blue Berry Grunt**

2 1/2 c fresh or frozen blackberries, thawed

2 Tbs sugar

2 1/2 c fresh or frozen blueberries, thawed

1 tsp baking powder

3/4 c sugar

1/2 tsp baking soda

1/4 c water

1/8 tsp salt

1 Tbs lemon juice

2 Tbs butter, melted

1/8 tsp ground cinnamon

1/2 c buttermilk

1/8 tsp pepper

1 Tbs cinnamon-sugar

DUMPLINGS:

sweetened whipped cream, optional

1 c all-purpose flour

In a large skillet, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonful's onto berry mixture. Sprinkle with cinnamon-sugar. Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.

January 5, 2019

 

Melt in Your Mouth Chicken

1 c sour cream

1/2 tsp fresh ground black pepper

2 tsp garlic powder

1 1/2 c freshly grated Parmesan cheese, divided

1 tsp seasoned salt

3 lbs boneless chicken breasts, trim excess fat

Preheat oven to 375 degrees. Lightly coat a 9×13 inch baking dish with nonstick spray and set aside. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese. Bake for 25-30 minutes, or until the chicken is cooked through. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top. Serve immediately.

Bean and Sausage Casserole**

cooking spray

1/2 tsp dried thyme

1 c chopped onion

1/2 tsp freshly ground black pepper

1 pkg (16 oz) smoked turkey sausage, cut into 1/4

3 cans (16 oz ea) cannellini beans or other white

inch thick slices

beans, rinsed and drained

2 garlic cloves, minced

1 bay leaf

1 can (14 oz) chicken broth

1/8 tsp ground red pepper, optional

2 Tbs brown sugar

3 slices white bread

2 Tbs tomato paste

2 Tbs chopped fresh parsley

Preheat oven to 375 degrees. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add the onion and turkey sausage to pan and sauté for 5 minutes or until browned. Add garlic, cooking for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375 for 15 minutes or until browned. Discard bay leaf and sprinkle with parsley.

Turkey Biscuit Bake

1 can (10.75 oz) cream of chicken soup, undiluted

1/4 c 2% milk

1 c chopped cooked turkey or chicken

dash of each ground cumin, dried basil and thyme

1 can (4 oz) mushroom stems and pieces, drained

1 tube (12 oz) refrigerated buttermilk biscuits

1/2 c frozen peas

Preheat oven to 350 degrees. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-inch square baking dish; arrange biscuits over top. Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

Sloppy Joe Tater Tot Hot Dish**

1 lb ground beef

4 Tbs cream cheese

1/2 sweet onion, diced

1 tsp smoked paprika

1 tsp garlic, minced

salt and pepper, to taste

1 red bell pepper, diced

2 c cheddar cheese, shredded and divided

1 can (15 oz) corn, drained

32 oz frozen tater tots

1 can (24 oz) sloppy joe sauce

Over medium high heat, brown beef until cooked. Drain any fat and remove and set aside. In the same pan, cook the onions and garlic until translucent. Add the red bell pepper and corn and cook until soft. Add beef, sloppy Joe sauce, cream cheese, paprika and salt and pepper to taste. Stir to combine. Simmer over medium low heat for 5 minutes. Pour beef mixture in a 9×13 inch baking dish and spread evenly. Top with a layer of 1 cup of cheese. Arrange tater tots and sprinkle with remaining cheese. Bake at 450 degrees for 20 minutes or until the tater tots are crispy and golden. Dish and serve hot.

Slow Cooker Oats w Brown Sugar and Pear

melted butter

1/4 tsp salt

2 1/2 c diced firm pear (e.g. Anjou)

1/4 tsp cinnamon

1 c steel-cut oats

1/8 tsp ground nutmeg

1/3 c raisins

1 1/2 c milk

2 Tbs packed light brown sugar

1 1/2 c boiling water

3 Tbs honey

additional honey, optional

2 Tbs butter, melted

chopped toasted walnuts

Lightly brush a 3 1/2-quart slow cooker with melted butter. Add pear, oats, raisins, brown sugar, honey, melted butter, salt, cinnamon and nutmeg. Stir in milk and boiling water. Cover and cook on low for 7 hours or until oats are tender. Serve drizzled with more honey if desired and topped with chopped toasted walnuts.

Honey Garlic Pork Chops

1/2 c ketchup

2 cloves garlic, crushed

2 2/3 Tbs honey

6 (4 oz, 1-inch thick) pork chops

2 Tbs low-sodium soy sauce

Preheat grill for medium heat and lightly oil the grate. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7-9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees.

Baked Salmon

1 large salmon (about 3 lbs)

2 Tbs honey

kosher salt

3 cloves garlic, minced

freshly ground black pepper

1 tsp chopped thyme leaves

2 lemons, thinly sliced

1 tsp dried oregano

6 Tbs butter, melted

chopped fresh parsley, for garnish

Preheat oven to 350 degrees. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer. Season both sides of the salmon with salt and pepper and place on top of lemon slices. In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil surrounding salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened. Garnish with parsley before serving.

Salted Dark Chocolate Tart**

CRUST:

2 Tbs butter, cubed

1 1/2 c Oreo cookie crumbs

dash salt

1/3 c butter, melted

FILLING:

CARAMEL:

4 c dark chocolate chips

3/4 c sugar

1 1/4 c heavy whipping cream

3 Tbs water

1 tsp vanilla extract

1/3 c heavy whipping cream

1/2 tsp large-crystal sea salt

In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-inch fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes. CARMEL: In a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes, tightly hold lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times. Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes. FILLING: Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. Pour over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.

November 17, 2018

Chicken Enchilada Crock Pot

1/2 onion, finely chopped

2 lb boneless, skinless chicken breasts, cut

1 tsp chili powder

into thirds

1 tsp cumin

2 1/2 c chicken broth

1 tsp garlic powder

1/3 c cheddar cheese, plus more for serving

1 can (19 oz) red enchilada sauce

1/4 c heavy cream

1 can (28 oz) fire-roasted diced tomatoes

sour cream, chopped cilantro, sliced lime,

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

and crushed tortilla chips for serving

1 can (15 oz) corn, drained

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your slow cooker. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender. Remove chicken and shred. Return it to the pot and stir in cheese and cream. Stir and place on low until cheese is melted. Serve in bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

Taco Skillet**

1 Tbs extra-virgin olive oil

1 can tomato sauce

1 onion, chopped

3 c cooked white rice

1 lb ground beef

1 c shredded cheddar, divided

2 Tbs all-purpose flour

1 c shredded Monterey Jack, divided

1 packet taco seasoning mix

1/4 c sour cream

1 c low-sodium chicken stock or water

1/4 c green onions, thinly sliced

Preheat oven to 375 degrees. In a large oven-proof skillet over medium heat, heat oil. Saute the onion, stirring occasionally, until softened. Add beef, stirring to break up the meat, and cook until no longer pink. Drain fat and return pan to the stove. Stir in flour and taco seasoning mix and cook coating all the meat. Add chicken stock and tomato sauce. Bring the mixture to a boil. Reduce heat to low and let simmer up to 10 minutes. Stir in cooked rice, half cup cheddar, half cup Monterey Jack and sour cream. Sprinkle the top of the casserole with remaining cheeses. Bake 20 minutes until top is golden brown. Garnish with green onions and serve.

Chipotle-Lime Chilaquiles

2 ears sweet corn

1 1/2 c low-sodium chicken broth

2 Tbs extra-virgin olive oil

14 oz thick tortilla chips

1/2 sweet onion, diced

juice and zest of 2 limes

2 cloves garlic, minced

kosher salt

1 medium zucchini, halved lengthwise and

freshly ground black pepper

thinly sliced

1/2 c queso fresco crumbled, 1/2 bunch fresh

2 1/2 c store-bought red salsa

cilantro leaves roughly chopped, 1/2 avocado

2 Tbs minced chipotle peppers in adobo sauce

thinly sliced and lime wedges for garnish

Preheat oven to 375 degrees. In a large skillet over medium-high heat, add corn and sear, turning cobs every 2 minutes to evenly char. Remove corn from skillet and slice kernels off each cob, discarding the cobs. Pour oil into skillet and cook onion and garlic, 2-3 minutes. Reduce heat to medium and continue to cook. Stir in zucchini and cook a few minutes more. Add corn and toss together. Remove half the mixture from skillet and set aside. Add salsa, adobo, and broth and stir together. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more. Repeat until all chips have been added and evenly mixed. Add lime zest and juice, season with salt and pepper, and gently fold together. Bake until all liquid has been absorbed up to 15 minutes. Finish chilaquiles by topping with remaining zucchini and corn mixture, queso fresco, sliced avocados, and cilantro. Serve with lime wedges.

Spicy Adobo Chicken Chili

2 Tbs extra-virgin olive oil

freshly ground black pepper

1 medium yellow onion, finely chopped

1 can (28 oz) whole tomatoes, with juices

3 yellow, orange and red bell peppers, diced

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

3 cloves garlic, minced

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

1 1/2 Tbs chili powder

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

1 Tbs cumin

2 c water

1 tsp dried oregano

2 c rotisserie chicken, shredded

1 tsp ground coriander

1/2 c chopped fresh cilantro

3 chipotle peppers in adobo, chopped

sour cream and scallions for garnish

kosher salt

In a large pot over medium-high heat, heat oil. Cook onion and peppers until softened, then add garlic, chili powder, cumin, oregano, coriander, and chipotle peppers. Cook a couple of minutes more, stirring well to combine, then season with salt and pepper. Add tomatoes and their juices, crushing whole tomatoes gently with a wooden spoon, then add beans and water and bring to a boil. Reduce heat and let simmer until thickened, about 15 minutes. Stir in chicken and cilantro and continue to cook for 3 more minutes, then season with salt and pepper. Serve chili in large bowls garnished with sour cream and scallions.

November 10, 2018

Mushroom and Wild Rice Soup

3 Tbs extra-virgin olive oil

1/2 tsp pepper

1/2 small onion, chopped

1/2 tsp parsley

3 cloves garlic, minced

1/4 tsp garlic powder

4 c vegetable broth

1/4 tsp onion powder

8 oz mushrooms

1/2 tsp cumin

1 c uncooked wild rice

1/4 tsp ginger

2 carrots, diced

1/2 c water

1/2 tsp salt

1/4 c cornstarch

Heat olive oil in a large pot. Saute the onion until soft. Add the garlic and cook one minute more. Stir in the vegetable broth, mushrooms, wild rice, carrots, salt, pepper, parsley, garlic powder, onion powder, cumin, and ginger. Bring to a boil. Lower the heat and cook 35-40 minutes or until rice is soft. Stir together the corn starch and water allowing it to dissolve completely. Mix into your soup and continue to cook until slightly thickened.

Bacon and Shrimp Chowder**

8 oz bacon, chopped

1 russet potato, peeled and cut into 1/2 in cubes

1 onion, diced

1/4 c chopped green onions, more for garnish

2 Tbs all-purpose flour

kosher salt

3 c low-sodium chicken stock

freshly ground black pepper

2 c half-and-half

In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan. Add onions and cook until softened, 6 minutes. Add flour and stir continuously with wooden spoon until absorbed. Stir in chicken stock, half-and-half, potatoes, green onions, salt and pepper and simmer on medium-low until potatoes are tender. Add shrimp and simmer until pink, then stir in half the cooked bacon. Garnish with remaining bacon and green onions.

Cheesy Stuffed Shells

cooking spray

1/4 c chopped parsley, more for garnish

kosher salt

1/2 c diced provolone cheese

12 oz box jumbo pasta shells

2 Tbs unsalted butter

1 tsp extra-virgin olive oil

2 Tbs all-purpose flour

1 lb lean ground beef

2 c whole milk

2 cloves garlic, minced

1 tsp Dijon mustard

1 onion, diced

1 c freshly grated parmesan cheese

1 tsp crushed red pepper flakes

Preheat oven to 350 degrees and spray a large casserole dish with oil. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and set aside. Meanwhile, in a large pot over medium heat, heat oil and cook ground beef until browned, breaking up beef using a wooden spoon. Add garlic, onion, red pepper flakes, and 1 teaspoon salt, and cook. Drain any excess fat using a spoon. Stir in parsley and provolone, and cover with a lid to keep warm. In a sauce pan over medium heat, melt butter, stir in flour, and cook for 1 minute. Slowly whisk in milk until slightly thickened. Add the mustard and the parmesan. Spread half the cream sauce in the baking dish. Stuff each shell with the meat mixture and arrange face up in dish. Pour remaining sauce over the shells and bake until warmed through, about 8-10 minutes. Garnish with parsley and serve.

Chili Pie w Corn Bread Crust**

4 Tbs vegetable oil, divided

1 can (14 oz) fat-free refried beans

1 lb ground beef chuck (85% lean)

salt

1 large onion, finely chopped

2/3 c fine to medium ground cornmeal

2 medium bell peppers, seeded and chopped

2/3 c all-purpose flour

2 cloves garlic, chopped

1 tsp baking powder

1 Tbs chili powder

1 large egg

1/4 tsp ground chipotle chile

2/3 c milk

1 can (14 oz) fire-roasted diced tomatoes

2 serrano chiles, thinly sliced

1 can (14 oz) kidney beans, rinsed and drained

fresh cilantro for garnish

Preheat the oven to 400 degrees. In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook for approximately 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook until the mixture is hot. Remove from the heat. Meanwhile, combine the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serrano peppers. Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the top comes out clean. Let stand for 10 minutes. Garnish with cilantro.

November 3, 2018

Bacon Cheddar and Spinach Strata

1 Tbs bacon grease

1 pinch freshly grated nutmeg

1 (1 lb) loaf day-old bread, cubed

2 1/2 c heavy cream

12 large eggs

1 lb sliced bacon, cut crosswise into 1/2 in strips

2 tsp kosher salt

1 lb fresh spinach, wilted, squeezed dry

1/2 tsp freshly ground black pepper

12 oz shredded extra-sharp cheddar cheese, divided

1 pinch cayenne pepper

Grease bottom and sides of a 9x13-inch baking dish with bacon fat. Place bread cubes in a large mixing bowl. Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly. Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid. Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the cheese. Cover and let strata sit at room temperature for 1 hour before baking. Preheat oven to 350 degrees. Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Mom's Breakfast Strata**

1 lb sausage, casings removed

1 pkg (10 oz) frozen chopped spinach, thawed

2 c sliced fresh mushrooms

and drained

8 eggs, beaten

2 Tbs all-purpose flour

10 c cubed, day-old bread

2 Tbs mustard powder

3 c whole milk

1 tsp salt

2 c shredded cheddar cheese

2 tsp butter, melted

1 1/2 c cubed Black Forest ham

2 tsp dried basil

Generously grease a 9x13-inch casserole dish. Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish. Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5-10 minutes; drain. Mix mushrooms, eggs, bread, milk, cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight. Preheat oven to 350 degrees. Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60-70 minutes.

Strata Prima

1/2 (1 lb) loaf French or Italian bread, cut into

4 c milk

1 inch cubes

1/2 tsp dry mustard

8 oz kielbasa sausage, cut into 1 inch pieces

1/2 tsp salt

1/2 c chopped green onion

1 inch ground black pepper

2 1/2 c shredded sharp cheddar cheese, divided

1 c half-and-half cream

10 eggs

1/2 tsp ground nutmeg

Coat a 9x13 inch baking dish with cooking spray. Layer bread, kielbasa, onions, and 1 ½ cups cheese in pan. In bowl combine eggs, milk, dry mustard, salt, and pepper. Mix well and pour over mixture in the pan, making sure to coat all pieces of bread. Sprinkle with remaining cheese and refrigerate overnight. The next morning, preheat oven to 375 degrees. Combine half and half with nutmeg; pour evenly over the casserole. Bake in preheated oven for 45-55 minutes, until golden and puffed. Allow to cool 15 minutes before serving.

Dad's Breakfast Strata**

3/4 lb small red potatoes, sliced

1 tub (8 oz) Chive and Onion cream cheese spread

12 slices bacon, cut into 1 inch pieces

6 eggs

8 c French bread, cut into 1/2 inch cubes

1/4 tsp black pepper

1 c small broccoli florets

2 1/2 c milk

1 1/2 c cheddar cheese, divided

Cook potatoes and bacon in large skillet on medium heat 8 -10 minutes or until bacon is crisp and potatoes are tender, stirring occasionally; drain. Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13x9-inch baking dish sprayed with cooking spray. Whisk cream cheese spread, eggs and pepper in medium bowl until blended. Gradually add milk, beating well after each addition; pour over bread mixture, and wait until all the moisture is absorbed. Cover with foil. Refrigerate 2 hours. Heat oven to 375 degrees. Bake strata, covered, 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese; bake, uncovered, 10 minutes or until cheese is melted.

Tuna Noodle Casserole

3 1/4 c spiral pasta

3 tsp lemon juice

2 Tbs butter

1/2 tsp mustard powder

2 Tbs all-purpose flour

salt and ground black pepper, to taste

2 c milk

15 oz tuna packed in water, drained and flaked

1 1/2 c shredded cheddar cheese, divided

1/4 c dry bread crumbs

Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in half of the cheese. Add lemon juice, mustard powder, salt, and pepper and mix well. Drain pasta and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining cheese. Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

Bow Ties w Sausage and Tomatoes**

1 pkg (12 oz) bow tie pasta

3 cloves garlic, minced

2 Tbs olive oil

1 can (28 oz) Italian-style plum tomatoes, drained

1 lb sweet Italian sausage, casings removed and

and coarsely chopped

crumbled

1 1/2 c heavy cream

1/2 tsp red pepper flakes

1/2 tsp salt

1/2 c diced onion

3 Tbs minced fresh parsley

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8-10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

King Ranch Chicken Casserole

1 Tbs vegetable oil

2 Tbs sour cream

1 white onion, diced

2 tsp ground cumin

1 red bell pepper, diced

1 tsp ancho chile powder

1 green bell pepper, diced

1/2 tsp dried oregano

1 can (10.75 oz) cream of mushroom soup

1/4 tsp chipotle chile powder

1 can (10.75 oz) cream of chicken soup

1 cooked chicken, torn into shreds or cut in chunks

1 can (10 oz) diced tomatoes w green chili

8 oz shredded cheddar cheese

peppers (such as RO*TEL)

10 corn tortillas, cut into quarters

1 c chicken broth

Preheat oven to 350 degrees. Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread half the chicken over the sauce. Spread about half the sauce over the chicken and top with a third of the cheese. Spread a layer of tortillas over the cheese. Spread remaining chicken over the tortillas, and top with almost all of the remaining sauce, reserving a half cup of sauce. Top with a third of the cheese, remaining tortillas, the reserved sauce, and remaining cheese. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2-3 minutes more.

Chicken Florentine Casserole

4 skinless, boneless chicken breast halves

1/2 c half-and-half

1/4 c butter

1/2 c grated parmesan cheese

3 tsp minced garlic

2 cans (13.5 oz) spinach, drained

1 Tbs lemon juice

4 oz fresh mushrooms, sliced

1 can (10.75 oz) cream of mushroom soup

2/3 c bacon bits

1 Tbs Italian dressing

2 c shredded mozzarella cheese

Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20-30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20-25 minutes in the preheated oven, until bubbly and lightly browned.

October 20, 2018

Old Fashioned Apple Dumplings

1 pastry for double-crust pie

1/2 tsp ground nutmeg

6 large Granny Smith apples, peeled and cored

3 c water

1/2 c butter

2 c white sugar

3/4 c brown sugar

1 tsp vanilla extract

1 tsp ground cinnamon

Preheat oven to 400 degrees. Butter a 9x13 inch pan. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings. Bake in preheated oven for 50-60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Autumn Apple Salad**

4 tart green apples, cored and chopped

1/4 c chopped dried cherries

1/4 c blanched slivered almonds, toasted

1 container (8 oz) vanilla yogurt

1/4 c dried cranberries

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

Sausage, Apple and Cranberry Stuffing

1 1/2 c cubed whole wheat bread

1/2 tsp dried thyme

3 3/4 c cubed white bread

1 Golden Delicious apple, cored and chopped

1 lb ground turkey sausage

3/4 c dried cranberries

1 c chopped onion

1/3 c minced fresh parsley

3/4 c chopped celery

1 cooked turkey liver, finely chopped

2 1/2 tsp dried sage

3/4 c turkey stock

1 1/2 tsp dried rosemary

4 Tbs unsalted butter, melted

Preheat oven to 350 degrees. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes in the oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary and thyme; cook, stirring for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completed before loosely stuffing a turkey.

Parmesan Crust Sausage Apple Hand Pies**

1 pkg (12 oz) mild Italian pork sausage

1 pastry for 9-inch double crust pie

1 large apple, diced

1/4 c finely grated parmesan cheese, divided

salt

2 tsp thyme leaves, roughly chopped, divided

1 egg

freshly ground pepper, to taste

1 egg yolk

Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2-3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes. Beat egg and egg yolk together in a small bowl to make egg wash. Preheat oven to 450 degrees. Line two baking sheets with parchment paper. Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon parmesan cheese and 1/2 teaspoon thyme over each pastry. Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining cheese and thyme over pies. Season with pepper. Bake in the preheated oven until golden brown, rotating pans halfway through, 12-15 minutes. Let cool before serving, about 10 minutes.

October 13, 2018

Spaghetti Squash Pepperoni Pizza Boats

1 medium spaghetti squash

1/2 c marinara sauce

6 oz pepperoni slices

1/2 c mozzarella, divided

salt and pepper

1/4 c chopped parsley

olive oil

Preheat oven to 400 degrees. Place spaghetti squash on a plate and microwave 5 minutes. Halve each lengthwise and remove any seeds. Transfer to a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil. Bake, cut-side down, for 30 minutes. Remove from oven and heat broiler. Meanwhile, in a small skillet over medium heat, crisp pepperoni, stirring occasionally. Transfer to a plate. Loosen spaghetti strands using a fork. Add marinara, half the mozzarella, and crispy pepperoni to each baked squash half. Mix filling with a fork and top with remaining mozzarella and parsley. Return to baking sheet. Broil until cheese is melted and golden, 4-5 minutes. Serve immediately.

Golden Squash, Pepper and Tomato Gratin**

3 Tbs olive oil, divided

1 large tomato, sliced from top down

1 medium onion

3/4 tsp salt, divided

clove garlic

1/2 Tbs dried basil

1 summer squash

1/2 c panko bread crumbs

1 orange bell pepper, seeded, sliced from top down

1/2 c plus 2 Tbs grated parmesan cheese

Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender. Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7-10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons parmesan. Spoon mixture into an 11x7-inch baking dish. Top with tomato slices and sprinkle with remaining salt. Scatter panko and remaining 1/2 cup parmesan over the top and drizzle with remaining oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.

Stuffed Acorn Squash

1 acorn squash, halved and seeded

salt and pepper, to taste

4 Tbs butter, divided

garlic powder, to taste

4 Tbs brown sugar, divided

onion powder, to taste

2 c dry bread stuffing mix, divided

1/2 c shredded cheddar cheese

1 1/2 c chicken broth, divided

Preheat oven to 400 degrees. Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil. Bake in preheated oven for 60 minutes, or until squash is very tender. Before removing from the oven, sprinkle each portion with cheese and allow to melt.

Butternut Squash Casserole**

1 butternut squash

3 eggs

1 c white sugar

1/4 c margarine, melted

1 1/2 c milk

1/2 pkg (16 oz) vanilla wafers, crushed

1 tsp vanilla extract

1/2 c margarine, melted

1 pinch salt

1 c brown sugar

2 Tbs all-purpose flour

Preheat oven to 425 degrees. Put butternut squash in the microwave and cook on high, until soft, 2-3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine. Bake in preheated oven for 45 minutes, or until set. In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

October 6, 2018

Grilled Pesto Turkey Burgers

1 lb ground turkey

1/2 tsp pepper

1/4 c minced sun-dried tomatoes, packed in

4 slices (1 inch) part-skim fresh mozzarella

oil and drained

4 whole wheat hamburger buns, sliced

1/4 c shredded fresh parmesan cheese

1/4 c pesto, homemade or store-bought

2 cloves garlic grated

1/4 c baby arugula

1 tsp salt

Preheat grill or skillet to high heat. In a medium bowl, mix together ground turkey, sun-dried tomatoes, parmesan cheese, grated garlic, salt and pepper using your hands. Form into four equal-sized patties. Cook turkey burger patties over high-heat until cooked through, about 3-4 minutes per side. During the last minute of cooking, top each burger with one mozzarella slice and heat until slightly melted and bubbly. Place burgers on split buns and top with pesto and arugula to serve.

Asian Zucchini and Chicken Burgers**

1 lb ground chicken

4 hamburger buns, split, toasted and buttered

2 c shredded zucchini, squeezed dry

4 lettuce leaves, or to taste

1/2 c chopped green onions

4 tomato slices, or to taste

1/2 c bread crumbs

4 red onion slices, or to taste

2 tsp Asian chile paste (chili garlic sauce)

SAUCE:

1 tsp sesame oil

1/4 c mayonnaise

1 tsp garlic powder

1 Tbs chile-garlic sauce

1 tsp red pepper flakes

2 tsp prepared yellow mustard

1/2 tsp fish sauce

1 tsp sesame oil

1/2 tsp ground ginger

1 tsp lemon juice

1/2 tsp ground black pepper

1 tsp ground black pepper

1/2 tsp salt

Preheat oven to 400 degrees. Grease a baking sheet. Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, black pepper, and salt in a large bowl. Form into four patties and place on prepared baking sheet. Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. SAUCE: Whisk ingredients together in a bowl. Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

Beer Burgers

1 lb ground beef

1 tsp salt

1 small onion, finely chopped

1/4 tsp ground black pepper

3 cloves garlic, minced

1/4 c panko bread crumbs

1 Tbs Worcestershire sauce

1/4 c beer

1 egg, slightly beaten

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix the ground beef, onion, garlic, Worcestershire sauce, egg, salt, and pepper and bread crumbs in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done.

Salmon and Lemon Burgers**

BURGERS

1/2 tsp dried basil

1 can (16 oz) salmon, drained and flaked

1 pinch red pepper flakes

2 eggs

1 Tbs vegetable oil

1/4 c chopped fresh parsley

DRESSING

2 Tbs finely chopped onion

2 Tbs light mayonnaise

1/4 c Italian seasoned dry bread crumbs

1Tbs lemon juice

2 Tbs lemon juice

1 pinch dried basil

In a medium bowl, mix together the first eight burger ingredients (all but oil). Form into six firmly packed patties, about 1/2 inch thick. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned. SAUCE: Mix the ingredients together in a small bowl and top burgers.

Cheesy Brat Casserole

6 fully cooked Polish sausage or bratwurst, cut into 1/2 in pcs

4 medium potatoes, cooked, peeled and cubed (1 1/4 lbs)

1 pkg (16 oz) frozen cut green beans, thawed and drained

1 can (10 3/4 oz) cream of mushroom soup

1/3 c chopped onion

In a 3-quart casserole, stir together the sausage, potatoes, green beans, soup, cheddar cheese and onion. Bake, covered, in a 350 degrees oven for about 45 minutes or until heated through.

Smothered Pork Chops**

4 thick, bone-in pork chops

1/4 c vegetable or canola oil, plus 3 Tbs, divided

kosher salt

2 medium yellow onions thinly sliced

freshly ground pepper

2 Tbs butter

1 c all-purpose flour

1 1/2 c low-sodium chicken broth

2 tsp garlic powder

1/4 c heavy cream

1/4 tsp chili powder

chopped fresh parsley, for garnish

Season pork chops all over with salt and pepper. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour. In a large, heavy skillet over medium heat, heat oil. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet. Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. Garnish with parsley.

Yellow Squash Casserole

4 Tbs butter, divided

2 large eggs

2 lb yellow squash, sliced into 1/2 in coins

1/2 c sour cream

1 onion, chopped

1/4 c mayonnaise

2 cloves garlic, minced

1 1/2 c shredded cheddar

kosher salt

1 c freshly grated Parmesan

freshly ground black pepper

2 sleeves Ritz crackers, crushed

1/4 tsp cayenne pepper

Preheat oven to 350 degrees and lightly grease a medium casserole dish. In a large skillet over medium heat, melt 2 tablespoons butter. Add the squash and onion and cook, stirring often, until the squash is tender, about 8 minutes. Stir in garlic and season with salt, pepper and cayenne pepper. Transfer mixture to a colander set over a bowl and let drain for 5 minutes. Discard liquid. In a large bowl, whisk together eggs, sour cream, and mayonnaise. Stir in cheddar and Parmesan and season mixture with salt and pepper. Gently fold in squash mixture then transfer mixture to the prepared baking dish. Melt remaining 2 tablespoons of butter and toss with Ritz crackers. Sprinkle cracker mixture over casserole. Bake until golden and bubbly, about 20 minutes.

Tots-agna

1 lb ground beef or ground turkey

1/2 c freshly grated Parmesan, divided

1 tsp garlic powder

1 container (15 oz) low-fat ricotta

1 jar (24 oz) marinara sauce

1 egg, beaten

1 c water

1 bag frozen tater tots

2 c shredded mozzarella cheese, divided

June 30, 2018

Watermelon Lemonade

6 c of inch cubed watermelon, seeded (5 lb melon)

6 c water or club soda

1 bottle (10 oz) reconstituted lemon juice

crushed ice

1/2 to 3/4 c sugar, to taste

mint for garnish, optional

Puree the watermelon and lemon juice in a blender. Add the water or soda and sugar and stir until sugar is dissolved. Pour over ice.

Infused Water

STRAWBERRY LIME

orange slices, optional

1 1/2 lime, sliced thin

4-8 sprigs fresh rosemary

4 or 5 strawberries, cored and sliced

ORANGE MANGO

mint leaves, optional

1 large orange, sliced thin

GRAPEFRUIT ROSEMARY

3/4 c mango slices

1 red grapefruit, sliced thin and halved

Add the fruit for the flavor desired in the bottom of a 2 quart pitcher. Add the water, and stir vigorously. Chill in the refrigerator at least 20 minutes. Place a strainer over the glass as you pour.

Sangria Cooler

1 liter bottle of Gran Vina Sangria

2 cans (12 oz) ginger ale

2 red plums, pitted and sliced

ice

1/2 lb cherries, stemmed and pitted

In a blender, puree the fruit with the Sangria. Strain into a two quart pitcher and add the ginger ale stirring briefly. Pour over ice and garnish with more plum slices if desired.

Quickie Slushie**

3-4 c frozen fruit of choice

1 c cold water

Blend until pureed, serve immediately. Makes one quart.

June 23, 2018

Smokey BBQ Burgers

4 slices bacon

3 Tbs hickory-smoked barbecue sauce

1/2 small onion, finely chopped

salt and pepper

4 cloves garlic, minced

3 oz smoked cheddar, grated

3 lb ground chuck

8 hamburger buns

2 Tbs smoked paprika

In a skillet, cook bacon over medium heat until crispy. Drain on paper towels. When cool enough to handle, crumble bacon. Drain all but 1 tablespoon fat from skillet and sauté onion until tender, about 3 minutes. Add garlic and sauté 1 minute longer. Transfer to a plate and let cool completely. In a large bowl, combine ground chuck, paprika, barbecue sauce and reserved bacon and onion. Season liberally with salt and pepper. Gently but thoroughly mix with fingers. Divide into 16 pieces. Form each piece into a 3-inch patty. Sprinkle cheese over 8 patties, cover each with one of remaining patties and press to seal. Preheat gas grill to medium (or light a charcoal fire and let burn to a gray ash). Brush grill with oil. Grill hamburgers until desired doneness.. Remove patties and let stand for 2-3 minutes before serving on buns. 

Spicy Peach and Avocado Salad**

3 Tbs fresh lemon juice

kosher salt and freshly ground black pepper

3 Tbs olive oil

3 ripe but firm peaches, cut into wedges

2 tsp pure honey

2 avocados, pitted and cut into wedges

1 shallot, finely chopped

1/2 c fresh mint, torn if large, more for garnish

1 Fresno chile, thinly sliced

1/4 c roasted pistachios, chopped

 Whisk together lemon juice, oil, honey, shallot, and chile in a bowl. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour. Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios and garnish with mint. 

Pretzels n Cracker Jax

3/4 c unsalted butter, more for pan

4 c coarsely chopped salted mini pretzels

1 bag (16 oz) marshmallows

1 c cocktail peanuts

7 c caramel corn

3/4 tsp kosher salt

Butter a 13x9 inch baking pan. Melt butter in a large Dutch oven over medium heat. Cook stirring frequently, until browned and fragrant, 4-6 minutes. Remove from heat and stir in marshmallows until melted. Fold in caramel corn, pretzels, peanuts, and salt until coated. Transfer mixture to the prepared pan and press into an even layer; cool completely. Cut into 15 squares. 

Spicy Grilled Shrimp w/garlic and lemon

1/4 c extra-virgin olive oil

2 lb large easy-peel shrimp

6 garlic cloves, thinly sliced

2 lemons, 1 thinly sliced; 1 halved

1 tsp celery seed

kosher salt and freshly ground black pepper

1 tsp crushed red pepper flakes

chopped fresh chives, for serving

2 Tbs whole-grain mustard

Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is browned, 2-4 minutes. Whisk in mustard and transfer to a bowl; cool completely. Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour. Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1-3 minutes per side. To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over top. 

June 16, 2018

Indiana Style Corn Dogs

1 c all-purpose flour

dash pepper

1/2 c yellow cornmeal

1 large egg, lightly beaten

1 Tbs sugar

1 c evaporated milk

3 tsp baking powder

oil for deep-fat frying

1 tsp salt

12-16 wooden skewers

1/2 tsp ground mustard

12-16 hot dogs

1/4 tsp paprika

In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12-16 corn dogs.

Chili Coney Dogs**

1 lb lean ground beef (90% lean)

1/2 tsp chili powder

1 can (15 oz) tomato sauce

1/2 tsp pepper

1/2 c water

dash cayenne pepper

2 Tbs Worcestershire sauce

8 hot dogs

1 Tbs dried minced onion

8 hot dog buns, split

1/2 tsp garlic powder

optional toppings: shredded cheddar cheese,

1/2 tsp ground mustard

relish, and chopped onion

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings. Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

Pretzel Dogs

1 can or bottle (12 oz) room temperature beer

1 large egg yolk

1 Tbs white sugar

1 Tbs water

2 tsp kosher salt

10 c water

1 pkg (.25 oz) active dry yeast

2/3 c baking soda

4 1/2 c bread flour

1/4 c kosher salt, divided or to taste

1/4 c unsalted butter, melted

18 hot dogs

Heat the beer in a saucepan over low. Combine the warm beer, sugar, and 2 teaspoons salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle. (For those of us without a bread machine, Pretzel mix is available on the baking aisle.) Preheat oven to 450 degrees. Line two baking sheets with parchment paper or grease with vegetable oil. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside. Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil. Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle. Cut the dough into 18 one-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper. Drop 2-3 dough-wrapped hot dogs into the boiling water for 30 seconds. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with 1/4 cup salt. Bake in the preheated oven until golden brown, about 15 minutes.

Hog and Dogs**

10 hot dogs

4 c oil for deep frying

2 slices pepper jack cheese

10 hot dog buns

10 slices bacon

20 toothpicks

Slice each hot dog 3/4 of the way through lengthwise. Cut each slice of cheese into 5 strips, and insert a strip of cheese into each hot dog. Wrap bacon snugly around each hot dog, securing each end with a toothpick. Preheat oil in a saucepan to 350 degrees. Carefully drop the hot dogs in the hot oil, and fry for 1-2 minutes, or until bacon is brown and crispy. Remove from oil, and drain on paper towels. Remove and discard toothpicks. Serve on buns with your favorite condiments.

June 9, 2018

Marvelous Meatloaf

1 egg, lightly beaten

2 cloves garlic, minced

1/4 c ketchup

1 tsp dried parsley, optional

2 Tbs barbeque sauce

1/2 tsp seasoned salt

2 Tbs steak sauce

salt and pepper, to taste

1 tsp Worcestershire sauce

1 lb ground beef

1/4 c brown sugar

2/3 c dry bread crumbs

1 medium onion, finely chopped

1/3 c shredded cheddar cheese

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. In a bowl, stir together the egg, ketchup, barbeque sauce, steak sauce, Worcestershire sauce, brown sugar, onion, and garlic, seasoned salt, and salt and pepper. Mix in ground beef, bread crumbs, and cheese. Spread into the loaf pan. Bake 55 minutes in the preheated oven, until juices run clear and meat is no longer pink in the center.

Triple Dipped Fried Chicken**

4 1/3 c all-purpose flour, divided

1 tsp salt

1 1/2 Tbs garlic salt

2 egg yolks, beaten

1 1/3 Tbs ground black pepper, divided

1 1/2 c beer or water

1 Tbs paprika

1 qt vegetable oil for frying

1/2 tsp poultry seasoning

1 (3 lb) whole chicken, cut into pieces

In a medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together remaining flour and pepper, salt, egg yolks and beer. You may need to thin with additional beer if the batter is too thick. Heat the oil in a deep-fryer to 350 degrees. Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Carefully place the chicken pieces in the hot oil. Fry for 15-18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Deluxe Shepherd Pie

4 large potatoes, peeled and cubed

1 c frozen peas

1 Tbs butter

1 Tbs vegetable oil

1 Tbs finely chopped onion

1 onion, chopped

1/2 c shredded cheddar cheese, divided

1 lb lean ground turkey or beef

1/4 tsp garlic powder

2 Tbs all-purpose flour

salt and pepper, to taste

1 Tbs ketchup

5 carrots, chopped

3/4 c beef broth

1 can creamed corn

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion, 1/4 cup shredded cheese and garlic powder. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees. Heat oil in a large frying pan. Add onion and cook until clear. Add ground meat and cook until well browned. If needed, pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground meat in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Next spread the creamed corn, then the peas. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown.

Old Fashioned Beef Stew**

4 Tbs vegetable oil

6 large potatoes, peeled and diced

1/2 c all-purpose flour

6 carrots, sliced

1 Tbs garlic powder

3 stalks celery, sliced

1 tsp salt

3 cans (10.5 oz) beef broth

1 tsp black pepper

3 Tbs all-purpose flour

2 lb beef chuck, cubed

1 Tbs cold water

12 small boiling onions

In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot. Add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally. About 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

June 2, 2018

Mexican Casserole

1 can (10.75 oz) cream of mushroom soup

2/3 c sour cream

1 can (10.75 oz) cream of chicken soup

8 (6 in) flour tortillas

1 can (4 oz) chopped green chile peppers, drained

6 boneless chicken breast halves, cooked and cubed

1/4 c milk

2 c shredded cheddar cheese

Preheat oven to 350 degrees. In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Queso Blanco**

1 lb white cheddar cheese, cubed

2 tsp cumin

1/2 c milk, or as needed

2 tsp garlic powder

1 Tbs butter

2 tsp onion powder

2 cans (4 oz) chopped green chilies

cayenne pepper, to taste

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Pork Carnitas

1/4 c vegetable oil

3 Tbs lime juice

4 lbs pork shoulder, cut into several large pieces

1 Tbs chili powder

3 Tbs salt

1/2 tsp dried oregano

1 onion, chopped

1/2 tsp ground cumin

1 clove garlic, crushed

4 cans (14.5 oz) chicken broth

Preheat oven to 400 degrees. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Authentic Chile Rellenos**

6 fresh Anaheim chile peppers

1 tsp baking powder

1 pkg (8 oz) queso asadero (white Mexican cheese),

3/4 c all-purpose flour

cut into 3/4 inch thick strips

1 c vegetable oil, for frying

2 eggs, separated

Preheat the oven broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

May 26, 2018

Marinated Slaw

2 small heads cabbage, shredded

1 c white sugar

2 cucumber, peeled and chopped

1 c vegetable oil

2 green bell pepper, chopped (optional)

1/2 c white vinegar

2 large tomato, peeled and chopped

salt and ground pepper, to taste

2 bunches green onion, chopped

Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl. Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

Classic 7-Layer Taco Dip**

1 pkg (1 oz) taco seasoning mix

1 green bell pepper, chopped

1 can (16 oz) refried beans

1 bunch green onions, chopped

1 pkg (8 oz) cream cheese, softened

1 small head iceberg lettuce, shredded

1 container (16 oz) sour cream

1 can (6 oz) sliced black olives, drained

1 jar (16 oz) salsa

2 c shredded Cheddar cheese

1 large tomato, chopped

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Baked Potato Casserole

10 lbs red potatoes

2 c mayonnaise

2 lbs bacon

2 large onions, finely chopped

8 c shredded sharp Cheddar cheese

1Tbs minced chives

4 c processed cheese sauce

2 tsp salt

2 c sour cream

2 tsp ground black pepper

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes. 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; crumble. Preheat oven to 325 degrees. Lightly grease an 8-quart baking dish. Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil. Bake for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

Grand Texas Sheet Cake

1 c hot brewed coffee

1 tsp vanilla extract

1 c butter

FROSTING:

5 Tbs unsweetened cocoa powder

1/2 c butter

2 c all-purpose flour

6 Tbs milk

2 c white sugar

6 Tbs unsweetened cocoa powder

1 tsp baking soda

4 c confectioners’ sugar

1/2 tsp salt

1 tsp vanilla extract

3 eggs

1 c chopped pecans

1 container (8 oz) sour cream

Preheat oven to 350 degrees. Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, butter and cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside. In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. FROSTING: In a saucepan, combine butter, milk and cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in vanilla and chopped pecans. Spread on cake while still warm.

May 19, 2018

Polynesian Kielbasa

2 lbs kielbasa sausage, cut in 1/2 inch slices

2 c brown sugar

2 c ketchup

1 can (15 oz) pineapple chunks, undrained

Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together. Cook on low setting for 5-6 hours, until sausage is cooked through.

Sweet Island Meatballs**

2 c instant brown rice, uncooked

1 egg, lightly beaten

1 can (20 oz) crushed pineapple, divided

1 tsp ground ginger

1 pkg (20 oz) ground turkey or chicken

1/2 tsp ground nutmeg

3/4 c green onions, thinly sliced, divided

2 Tbs orange marmalade

1/2 c teriyaki sauce, divided

Preheat oven to 350 degrees. Prepare rice according to package directions. Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce. Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well. Scoop mixture and gently roll into desired meatball size (about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25-30 minutes or until meatballs are done. While meatballs are baking, combine remaining pineapple and juice, remaining teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3-4 minutes. Stir in remaining green onions. Top cooked meatballs with sauce.

Tropical Island Chicken

2 limes, juiced

1 tsp minced garlic

1 Tbs honey

1/2 tsp ground cumin

1 Tbs soy sauce

8 chicken thighs

1 Tbs olive oil

Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag; add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade. Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6-8 minutes per side

Hawaiian Cheesecake**

2 pkg (8 oz) cream cheese, softened

2 tsp vanilla extract

1 can (14 oz) sweetened condensed milk

1 pinch salt

1 c granular no-calorie sweetener

1 (9 in) prepared graham cracker crust

1 c finely chopped coconut

1 container (8 oz) frozen whipped topping, thawed

1/4 c milk

1 can (15 oz) crushed pineapple, drained

1/4 c crushed pecans

3 Tbs finely flaked coconut, or to taste

2 eggs

1 Tbs crushed pecans, or to taste

Preheat oven to 350 degrees. Beat cream cheese, sweetened condensed milk, sweetener, chopped coconut, milk, crushed pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust. Bake in preheated oven until filling is set and browned slightly around the edges, 35-40 minutes. Refrigerate cheesecake 8 hours to overnight. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle flaked coconut and pecans over the whipped topping.

May 12, 2018

Mom's Breakfast Strata

9 slices bread, torn into bite size pieces

1/2 c chopped onion

1/2 c diced fresh mushrooms

2 c cubed cooked ham

1/2 c chopped green bell pepper

8 eggs

16 oz cheddar cheese, shredded

2 c milk

Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12-24 hours. Preheat the oven to 350 degrees F . Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Mom's Jiffy Cinnamon Rolls**

ROLLS:

2 Tbs butter, softened   

3 c all-purpose flour

1/2 c white sugar     

1/2 box (15.25 oz) yellow cake mix

1 Tbs ground cinnamon

2 pkgs (.25 oz) quick-rise yeast      

Vanilla Icing:

1 tsp salt     

1 c powdered sugar

2 c warm water (110-115 degrees)                 

1/2 tsp vanilla

1 c all-purpose flour

1-2 Tbs milk

ROLLS: Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough. Turn dough out onto a floured work surface and knead until smooth, 6-8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal. Preheat oven to 350 degrees. Grease a baking sheet. Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes. Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15-18 minutes. Drizzle with vanilla icing if desired.

Mom's Sweet n Sour Pork Ribs

1 c white sugar

1/2 c soy sauce

1/4 c all-purpose flour

1/2 c vinegar

1 tsp salt

2 lbs pork spareribs, cut into bite-size pieces

1/2 tsp pepper

1 Tbs vegetable oil

1/2 tsp dry mustard

2 cloves garlic, chopped

2 c water

In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Mom's Texas Pudding Delight**

1 c all-purpose flour

1 c frozen whipped topping, thawed

1/2 c finely chopped pecans

2 pkg (3.5 oz) instant coconut cream pudding mix

1/2 c butter or margarine, melted

2 c milk

1 pkg (8 oz) cream cheese, room temperature

3 c frozen whipped topping, thawed

1 c confectioners' sugar

1/2 c chopped pecans

Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop by spoonful onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer. In a medium bowl, mix together the pudding mixes and milk (Note: half as much as stated on package.). Spread over the cream cheese layer. Chill until set. Spread remaining whipped topping over the top and garnish with chopped pecans.

May 5, 2018

Lucky's Quickie Chickie

2 tsp olive oil

2 Tbs chopped fresh basil

6 oz chicken tenderloin strips

1 1/2 tsp honey

1/4 tsp salt

1 1/2 tsp balsamic vinegar, or more to taste

1/8 tsp freshly ground black pepper

Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3-5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

Tender Italian Baked Chicken**

3/4 c mayonnaise

3/4 c Italian seasoned bread crumbs

1/2 c grated Parmesan cheese

4 skinless, boneless chicken breast halves

3/4 tsp garlic powder

Preheat oven to 425 degrees. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Slow Cooker Chicken Taco Soup

1 onion, chopped

2 cans (10 oz) diced tomatoes w green chilies

1 can (16 oz) chili beans

1 pkg (1.25 oz) taco seasoning

1 can (15 oz) black beans

3 whole skinless, boneless chicken breasts

1 can (15 oz) whole kernel corn, drained

1 pkg (8 oz) shredded cheddar cheese, optional

1 can (8 oz) tomato sauce

sour cream, optional

1 can or bottle (12 oz) beer

crushed tortilla chips, optional

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Blue Ribbon Chicken (Cordon Bleu)**

6 skinless, boneless chicken breast halves

6 Tbs butter

6 slices Swiss cheese

1/2 c dry white wine

6 slices ham

1 tsp chicken bouillon granules

3 Tbs all-purpose flour

1 Tbs cornstarch

1 tsp paprika

1 c heavy whipping cream

Pound chicken breasts to one-half inch thick or so. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

April 28, 2018

Chicken Pockets**

1 pkg (8 oz) refrigerated crescent rolls

2 Tbs milk

1 pkg (3 oz) cream cheese, softened

1 Tbs minced onion

1 Tbs butter

2 c chopped cooked chicken

1/4 tsp salt

2 Tbs butter, softened

1/8 tsp ground black pepper

3 Tbs cracker crumbs, or to taste

Preheat oven to 350 degrees. Unroll crescent roll dough onto a work surface; make four rectangles by placing two dough triangles next to each other. Pinch perforations closed. Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs. Bake in the preheated oven until browned and filling is hot, 20-25 minutes.

Cranberry Turkey Salad**

3 c chopped cooked turkey

2 stalks celery, chopped

1/2 c dried cranberries

2 Tbs mayonnaise

1/2 c sliced almonds

Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended. Use as filling for a sandwich on your favorite bread or croissant, or as a topper for your leafy green salad.

Pumpkin Butterscotch Muffins

1 3/4 c all-purpose flour

1/4 tsp baking powder

1/2 c brown sugar

1/2 tsp salt

1/2 c white sugar

2 eggs

1 tsp ground cinnamon

1/2 c melted butter

1/2 tsp ground ginger

1 c canned pumpkin

1/2 tsp ground nutmeg

1 pkg (6 oz) butterscotch chips

1 tsp baking soda

Preheat oven to 350 degrees. Grease regular or mini-muffin pan with cooking spray. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, depending on the size, 10-15 minutes.

Biscuit Breakfast on the go**

1 can (16.3 oz_) refrigerated biscuits

6 eggs, scrambled

8 slices bacon, cut in half crosswise

8 slices American cheese

Bake biscuits as directed on can. Meanwhile prepare bacon. Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits. Go!

April 21, 2018

Pecan Pie Brownies

BROWNIE LAYER:

1/3 c light corn syrup

cooking spray

2 large eggs

1 pkg (18 oz) fudge brownie mix

1 Tbs bourbon, optional

1/2 c vegetable oil

2 tsp vanilla extract

2 eggs

1/2 tsp sea salt

1/4 c water

1/4 c unsalted butter, melted and cooled slightly

PECAN PIE LAYER:

2 c pecan halves

1/2 c brown sugar

Preheat oven to 350 degrees. Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray. Whisk brownie mix, oil, eggs, and water together in a bowl until well combined. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on. Whisk brown sugar, corn syrup, eggs, optional bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula. Bake in the hot oven until center is set, 30-35 minutes. Let cool to room temperature, at least 2 hours.

Lemon Blueberry Delight**

1/2 c blueberries, or more to taste

2 c cold milk

1 lemon, juiced

1 pkg (3 oz) instant lemon pudding mix

1 tsp white sugar

1/2 c whipped cream, or to taste

2 (3/4 in thick) slices prepared pound cake, crusts trimmed and cut in 1/2 inch squares

Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes. Divide pound cake cubes into four small dessert dishes. Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the four portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes. Divide blueberries into four portions, reserving four berries for topping. Spoon one portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

One Bowl Chocolate Cake

2 c white sugar

2 eggs

1 3/4 c all-purpose flour

1 c milk

3/4 c unsweetened cocoa powder

1/2 c vegetable oil

1 1/2 tsp baking powder

2 tsp vanilla extract

1 1/2 tsp baking soda

1 c boiling water

1 tsp salt

chocolate frosting or confectioners' sugar

Preheat oven to 350 degrees. Grease and flour two nine-inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30-35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Frost with your favorite chocolate cream frosting or dust with confectioner’s sugar.

Sweet Sweet Potato**

1 sweet potato, cooked and mashed

1/4 c chopped pecans, optional

1/4 tsp ground cinnamon, or to taste

1 Tbs honey, or to taste

1 tsp butter

Place the mashed sweet potato in a microwave-proof dish. Mix in the cinnamon, butter and pecans, if desired. Drizzle with honey. Place in microwave and heat until warm. Serve immediately. Make one for everyone!

April 14, 2018

Authentic Mexican Breakfast Tacos

6 oz chorizo sausage

1/2 tsp salt

8 (6 inch) corn tortillas

1 c shredded Monterey Jack cheese

6 eggs

1 dash hot pepper sauce (Tabasco), or to taste

1/4 c milk

1/2 c salsa

1/2 tsp pepper

Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for 30-45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Alyssa's Enchilada Hot Dish**

2 Tbs oil

ENCHILADA SAUCE:

1 small onion, diced

2 Tbs oil

1 can (6.5 oz) diced green chilies

2 Tbs flour

3-4 chicken breasts, diced

4 Tbs chili powder

salt and pepper, to taste

1/2 tsp garlic powder

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

1/2 tsp salt

8 flour tortillas

1/4 tsp cumin

3 c Mexican blend shredded cheese

1/4 tsp oregano

2 c chicken stock

ENCHILADA SAUCE: Heat oil in saucepan over medium heat. Add flour after the oil heats up and whisk for one minute. Stir in the seasonings. Slowly add chicken stock, stirring to remove lumps. Simmer 10-15 minutes until it starts to thicken. HOT DISH: Preheat oven to 350 degrees. In a large pan, heat oil over medium high heat. Add onion and saute for a few minutes. Add diced chicken and green chilies. Season with salt and pepper and cook 6-8 minutes until chicken is cooked through. Remove from heat and add in the black beans. Put a small amount of enchilada sauce on the bottom of a 9x13 pan. Layer tortillas, the chicken and bean mixture, cheese and enchilada sauce in 3-4 layers. Bake for 20 minutes.

Mexican Tinga

2 Tbs olive oil

2 lbs shredded cooked chicken meat

1 large onion, cut into rings

16 tostada shells

1 can (15 oz) stewed tomatoes

1/2 c sour cream

1 can (7 oz) chipotle peppers in adobo sauce

Heat olive oil in a saucepan over medium heat. Add the onion; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce, to taste. Pour into the onions, and add chicken. Cover and simmer for 20 minutes. To serve, mound the chicken onto tostada shells and garnish with a dollop of sour cream.

Rich Mexican Creamed Corn**

1 pkg (8 oz) cream cheese

1 pkg (16 oz) frozen corn

1/2 c butter

1 red bell pepper, diced

1/2 c milk

8 fresh jalapeno peppers, diced

Preheat oven to 350 degrees. In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly. In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture and toss to coat. Bake 35-45 minutes in the preheated oven, until bubbly and lightly brown.

April 7, 2018

Egg Noodles

2 1/2 c all-purpose flour

1/2 c milk

1 pinch salt

1 Tbs butter

2 eggs, beaten

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4-inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook place in a large pot with boiling salted water and cook until al dente.

Noodle Dinner**

1 pkg (16 oz) wide egg noodles

1 bag (16 oz) favorite frozen vegetables

2 cans (5 oz) chunk chicken, drained

1/2 tsp garlic salt

2 cans (10.75 oz) cream of mushroom soup

1/2 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Return pasta to pot with chicken, soup, vegetables, garlic salt and pepper over medium heat. Heat through, 5 minutes.

Sesame Noodles

1/2 pkg (8 oz) spaghetti

1 tsp sesame oil

2 Tbs peanut butter

1 tsp ground ginger

1 Tbs honey

1 clove garlic, minced

2 Tbs tamari soy sauce

1 green onion, chopped

1 tsp Thai chili sauce

2 tsp sesame seeds

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 12 minutes. Drain well in a colander set in the sink. Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15-20 seconds. Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Noodle Pudding**

1 pkg (16 oz) egg noodles

2 eggs, beaten

2 c sour cream

1 c raisins

2 c creamy whipped cottage cheese

1/2 c butter

1 c white sugar, divided

1 tsp ground cinnamon

Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10-12 minutes. Drain. Preheat oven to 350 degrees. Lightly grease 13x9 inch baking dish. Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter. Mix the remaining sugar with the cinnamon. Sprinkle over the noodles. Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.

Chicken Pockets**

1 pkg (8 oz) refrigerated crescent rolls

2 Tbs milk

1 pkg (3 oz) cream cheese, softened

1 Tbs minced onion

1 Tbs butter

2 c chopped cooked chicken

1/4 tsp salt

2 Tbs butter, softened

1/8 tsp ground black pepper

3 Tbs cracker crumbs, or to taste

Preheat oven to 350 degrees. Unroll crescent roll dough onto a work surface; make four rectangles by placing two dough triangles next to each other. Pinch perforations closed. Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs. Bake in the preheated oven until browned and filling is hot, 20-25 minutes.

Cranberry Turkey Salad**

3 c chopped cooked turkey

2 stalks celery, chopped

1/2 c dried cranberries

2 Tbs mayonnaise

1/2 c sliced almonds

Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended. Use as filling for a sandwich on your favorite bread or croissant, or as a topper for your leafy green salad.

Pumpkin Butterscotch Muffins

1 3/4 c all-purpose flour

1/4 tsp baking powder

1/2 c brown sugar

1/2 tsp salt

1/2 c white sugar

2 eggs

1 tsp ground cinnamon

1/2 c melted butter

1/2 tsp ground ginger

1 c canned pumpkin

1/2 tsp ground nutmeg

1 pkg (6 oz) butterscotch chips

1 tsp baking soda

Preheat oven to 350 degrees. Grease regular or mini-muffin pan with cooking spray. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, depending on the size, 10-15 minutes.

Biscuit Breakfast on the go**

1 can (16.3 oz_) refrigerated biscuits

6 eggs, scrambled

8 slices bacon, cut in half crosswise

8 slices American cheese

Bake biscuits as directed on can. Meanwhile prepare bacon. Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits. Go!

April 21, 2018

Pecan Pie Brownies

BROWNIE LAYER:

1/3 c light corn syrup

cooking spray

2 large eggs

1 pkg (18 oz) fudge brownie mix

1 Tbs bourbon, optional

1/2 c vegetable oil

2 tsp vanilla extract

2 eggs

1/2 tsp sea salt

1/4 c water

1/4 c unsalted butter, melted and cooled slightly

PECAN PIE LAYER:

2 c pecan halves

1/2 c brown sugar

Preheat oven to 350 degrees. Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray. Whisk brownie mix, oil, eggs, and water together in a bowl until well combined. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on. Whisk brown sugar, corn syrup, eggs, optional bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula. Bake in the hot oven until center is set, 30-35 minutes. Let cool to room temperature, at least 2 hours.

Lemon Blueberry Delight**

1/2 c blueberries, or more to taste

2 c cold milk

1 lemon, juiced

1 pkg (3 oz) instant lemon pudding mix

1 tsp white sugar

1/2 c whipped cream, or to taste

2 (3/4 in thick) slices prepared pound cake, crusts trimmed and cut in 1/2 inch squares

Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes. Divide pound cake cubes into four small dessert dishes. Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the four portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes. Divide blueberries into four portions, reserving four berries for topping. Spoon one portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

One Bowl Chocolate Cake

2 c white sugar

2 eggs

1 3/4 c all-purpose flour

1 c milk

3/4 c unsweetened cocoa powder

1/2 c vegetable oil

1 1/2 tsp baking powder

2 tsp vanilla extract

1 1/2 tsp baking soda

1 c boiling water

1 tsp salt

chocolate frosting or confectioners' sugar

Preheat oven to 350 degrees. Grease and flour two nine-inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30-35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Frost with your favorite chocolate cream frosting or dust with confectioner’s sugar.

Sweet Sweet Potato**

1 sweet potato, cooked and mashed

1/4 c chopped pecans, optional

1/4 tsp ground cinnamon, or to taste

1 Tbs honey, or to taste

1 tsp butter

Place the mashed sweet potato in a microwave-proof dish. Mix in the cinnamon, butter and pecans, if desired. Drizzle with honey. Place in microwave and heat until warm. Serve immediately. Make one for everyone!

April 14, 2018

Authentic Mexican Breakfast Tacos

6 oz chorizo sausage

1/2 tsp salt

8 (6 inch) corn tortillas

1 c shredded Monterey Jack cheese

6 eggs

1 dash hot pepper sauce (Tabasco), or to taste

1/4 c milk

1/2 c salsa

1/2 tsp pepper

Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for 30-45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Alyssa's Enchilada Hot Dish**

2 Tbs oil

ENCHILADA SAUCE:

1 small onion, diced

2 Tbs oil

1 can (6.5 oz) diced green chilies

2 Tbs flour

3-4 chicken breasts, diced

4 Tbs chili powder

salt and pepper, to taste

1/2 tsp garlic powder

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

1/2 tsp salt

8 flour tortillas

1/4 tsp cumin

3 c Mexican blend shredded cheese

1/4 tsp oregano

2 c chicken stock

ENCHILADA SAUCE: Heat oil in saucepan over medium heat. Add flour after the oil heats up and whisk for one minute. Stir in the seasonings. Slowly add chicken stock, stirring to remove lumps. Simmer 10-15 minutes until it starts to thicken. HOT DISH: Preheat oven to 350 degrees. In a large pan, heat oil over medium high heat. Add onion and saute for a few minutes. Add diced chicken and green chilies. Season with salt and pepper and cook 6-8 minutes until chicken is cooked through. Remove from heat and add in the black beans. Put a small amount of enchilada sauce on the bottom of a 9x13 pan. Layer tortillas, the chicken and bean mixture, cheese and enchilada sauce in 3-4 layers. Bake for 20 minutes.

Mexican Tinga

2 Tbs olive oil

2 lbs shredded cooked chicken meat

1 large onion, cut into rings

16 tostada shells

1 can (15 oz) stewed tomatoes

1/2 c sour cream

1 can (7 oz) chipotle peppers in adobo sauce

Heat olive oil in a saucepan over medium heat. Add the onion; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce, to taste. Pour into the onions, and add chicken. Cover and simmer for 20 minutes. To serve, mound the chicken onto tostada shells and garnish with a dollop of sour cream.

Rich Mexican Creamed Corn**

1 pkg (8 oz) cream cheese

1 pkg (16 oz) frozen corn

1/2 c butter

1 red bell pepper, diced

1/2 c milk

8 fresh jalapeno peppers, diced

Preheat oven to 350 degrees. In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly. In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture and toss to coat. Bake 35-45 minutes in the preheated oven, until bubbly and lightly brown.

April 7, 2018

Egg Noodles

2 1/2 c all-purpose flour

1/2 c milk

1 pinch salt

1 Tbs butter

2 eggs, beaten

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4-inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook place in a large pot with boiling salted water and cook until al dente.

Noodle Dinner**

1 pkg (16 oz) wide egg noodles

1 bag (16 oz) favorite frozen vegetables

2 cans (5 oz) chunk chicken, drained

1/2 tsp garlic salt

2 cans (10.75 oz) cream of mushroom soup

1/2 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Return pasta to pot with chicken, soup, vegetables, garlic salt and pepper over medium heat. Heat through, 5 minutes.

Sesame Noodles

1/2 pkg (8 oz) spaghetti

1 tsp sesame oil

2 Tbs peanut butter

1 tsp ground ginger

1 Tbs honey

1 clove garlic, minced

2 Tbs tamari soy sauce

1 green onion, chopped

1 tsp Thai chili sauce

2 tsp sesame seeds

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 12 minutes. Drain well in a colander set in the sink. Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15-20 seconds. Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Noodle Pudding**

1 pkg (16 oz) egg noodles

2 eggs, beaten

2 c sour cream

1 c raisins

2 c creamy whipped cottage cheese

1/2 c butter

1 c white sugar, divided

1 tsp ground cinnamon

Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10-12 minutes. Drain. Preheat oven to 350 degrees. Lightly grease 13x9 inch baking dish. Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter. Mix the remaining sugar with the cinnamon. Sprinkle over the noodles. Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.

March 31, 2018

Barley and Mushroom Soup

1/4 c olive oil

1 lb sliced fresh mushrooms

1 c chopped onion

6 c chicken broth

3/4 c diced carrots

3/4 c barley

1/2 c chopped celery

salt and pepper, to taste

1 tsp minced garlic

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Harvest Pork Stew

2 Tbs butter or oil

1/4 tsp rubbed sage

1 1/2 lbs boneless pork, cut into 1/2 in cubes

1 bay leaf

2 cloves garlic, minced

3 c frozen, cubed butternut squash

1 medium onion, chopped

2 Macintosh apples, cored and cubed

3 c chicken broth

2 large potatoes, peeled and cubed, optional

1/2 tsp salt

2 c carrots, peeled and diced, optional

1/4 tsp dried rosemary, crushed

Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Roasted Sweet Potato Corn Chowder

2 sweet potatoes, peeled and cubed

1/4 c shallot, minced

1 Tbs oil

1 Tbs tomato paste

salt and pepper, to taste

1/2 tsp dried thyme leaves

1 pkg (12 oz) frozen corn kernels, thawed

3 c vegetable broth

1 c water

1 bay leaf

1 Tbs oil

1 tsp salt

1 1/2 c finely diced celery

1 potato, peeled and cubed

1 c diced red onion

2 Tbs chopped fresh parsley

Preheat an oven to 425 degrees. Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 15-20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside. Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25-35 minutes. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Ham and Cabbage Soup**

1 Tbs olive oil

3 carrots, chopped

1 red onion, chopped

1/2 tsp celery seed

2 cloves garlic, chopped

1/2 tsp caraway seed

1 lb ham steak, cubed

1/2 tsp paprika

1/2 medium head cabbage, chopped

salt and black pepper, to taste

1 c water

3 c firmly packed greens (spinach, chard,

2 large potatoes, sliced thick

or beet tops)

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes. Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10-12 minutes. Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

March 24, 2018

Pizza Sticks

1 (12 oz) refrigerated thin pizza crust

1 c shredded Italian cheese blend

1 container (10.5 oz) tomato bruschetta topping

Preheat oven to 450 degrees. Top the refrigerated thin pizza crust with tomato bruschetta topping. Sprinkle evenly with shredded Italian cheese blend. Bake directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips. Makes 12 sticks.

EZ Chili Cheese Fries

1 pkg (32 oz) frozen french fries

1 c prepared cheese dip (Cheez Whiz)

1 can (15 oz) chili, heated as directed on label

Preheat oven and bake fries as directed on package. Arrange fries on large serving platter; top with chili. Microwave cheese dip as directed on label; pour over fries.

Black Bean Dip**

2 cans (15 oz ea) black beans, rinsed and drained

1/4 tsp ground cumin

1/2 c chopped yellow onion

1/4 tsp chili powder

1/3 c chopped cilantro

1/4 tsp kosher salt

1 clove garlic, minced

1/4 tsp black pepper

1 small jalapeno, seeds removed and diced

2 Tbs cotija cheese, for garnish, optional

2 Tbs fresh lime juice

Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth. Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables.

Kickin' Chicken Bites

1 lb bacon

1 1/2 tsp cayenne pepper

1 lb boneless chicken breast fillets, cut into

1 1/2 tsp chili powder

bite-size pieces

1/8 tsp pepper

2/3 c brown sugar

Preheat the oven to 350 degrees. Cut bacon pieces into thirds so just long enough to wrap each chicken piece. Take each piece of chicken and wrap a piece of bacon around it. Fasten bacon with toothpick and set aside. In a small bowl mix remaining ingredients together. Take each piece of chicken and dredge it in the brown sugar mixture making sure to sprinkle a little on top, too. Place on wire rack on a pan lined with aluminum foil. Bake for 30-35 minutes until chicken juices run clear and bacon is crisp.

Cheesy Bacon Turkey Sliders**

15 slider buns

1/2 c butter, melted

1 lb shredded turkey

3 Tbs honey mustard

1 lb bacon, cooked

2 tsp poppy seeds

1 pkg (8 oz) sliced provolone cheese

Slice slider buns horizontally and arrange the bottom of the buns in a 9x13 baking dish. Layer turkey, bacon and cheese on top of the rolls and place tops on buns. Cut in between the slider buns to separate. Mix together butter, honey mustard and poppy seeds in small bowl. Brush mixture on the rolls to cover the buns and drip between them. Bake at 350 degrees for 20 minutes.

March 17, 2018

Crunchy Beer Batter Cod Tacos

1 c all-purpose flour

1 tsp minced capers

2 Tbs cornstarch

1/2 tsp dried oregano

1 tsp baking powder

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp dried dill weed

1 egg

1 tsp ground cayenne pepper

1 c beer

1 qt oil for frying

1/2 c plain yogurt

1 lb cod fillets, cut into 2-3 oz portions

1/2 c mayonnaise

1 pkg (12 oz) corn tortillas

1 lime, juiced

1/2 medium head cabbage, finely shredded

1 jalapeno pepper, seeded and minced

Beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture. White sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Heat oil in deep-fryer(or skillet) to 375 degrees. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Irish Potato and Zucchini Pancake**

1 c prepared mashed potatoes

2 tsp fine sea salt

1 c all-purpose flour

1 1/2 c shredded Yukon Gold potatoes

1/4 c milk

1 c shredded cheddar cheese

1 egg

1 small zucchini, shredded

3 Tbs unsalted butter, melted

canola oil, or as needed, divided

Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add the shredded potatoes, cheese, and zucchini; stir until batter is well-combined. Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3-4 minutes per side. Repeat with remaining oil and batter. Serve with sour cream, applesauce and/or ranch dressing.

Mac n Cheese Extraordinaire

1 pkg (8 oz) elbow macaroni

1/4 c grated Parmesan cheese

1 pkg (8 oz) shredded sharp cheddar cheese

salt and pepper, to taste

1 container (12 oz) small curd cottage cheese

1 c dry bread crumbs

1 container (8 oz) sour cream

1/4 c butter, melted

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cheddar cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30-35 minutes, or until top is golden.

Chocolate Cake sans Flour

1/2 c water

18 squares (1 oz ea) bittersweet chocolate

1/4 tsp salt

1 c unsalted butter

3/4 c white sugar

6 eggs

Preheat oven to 300 degrees. Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. Either in the top half of a double boiler or in a microwave oven melt the chocolate. Pour the chocolate into the bowl of an electric mixer. Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Bake cake in the water bath at 300 degrees for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Serve with a drizzle of your favorite fruit sauce and whipped cream.

March 10, 2018

South Carolina Frogmore Stew

6 qts water

2 lbs hot smoked sausage links, cut into 2 in pcs

3/4 c Old Bay Seasoning

12 ears corn, husked, cleaned and quartered

2 lbs new red potatoes

4 lbs large fresh shrimp, unpeeled

Bring water and seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve. (To adjust recipe, allow 2 tablespoons of seasoning per quart of water. For "hot" sausage, use kielbasa and add crushed red pepper to the pot.)

Imitation Old Bay Seasonings

1 Tbs celery salt

1 pinch ground cinnamon

1/4 tsp paprika

1 pinch ground cardamom

1/8 tsp black pepper

1 pinch ground allspice

1/8 tsp cayenne pepper

1 pinch ground cloves

1 pinch ground dry mustard

1 pinch ground ginger

1 pinch ground mace (or a teensy pinch nutmeg)

Combine ingredients thoroughly and store in a sealed container.

Imitation Old Bay Seasonings (Food.Com)

2 Tbs bay leaf powder

1 tsp ground nutmeg

2 Tbs celery salt (or 1 Tbs ground celery

1 tsp ground cloves

seed and 1 Tbs salt)

1 tsp ground allspice

1 Tbs dry mustard

1/2 tsp crushed red pepper flakes

2 tsp ground black pepper

1/2 tsp ground mace

2 tsp ground ginger

1/2 tsp ground cardamom

2 tsp sweet paprika (smoked if available)

1/4 tsp ground cinnamon

1 tsp white pepper

Combine ingredients thoroughly and store in a sealed container. Yield (1/2 cup)

Loaded Au Gratin Potatoes**

5 c small red and yellow potatoes

1 c shredded cheddar cheese, or more to taste

3 Tbs butter

salt and ground black pepper, to taste

1/4 c chopped green onion

1 c chopped fresh spinach

1/4 c all-purpose flour

1 Tbs diced pimento

2 c milk

6 slices cooked bacon, crumbled

1 tsp salt

Preheat oven to 350 degrees. Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender but still firm, about 15 minutes; drain and set aside to cool. Melt butter in a saucepan over medium heat; cook and stir in the green onion until softened, about 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and starts to bubble. Stir salt and cheese into sauce, mixing until cheese has melted. Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil. Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5-10 more minutes. Sprinkle with crumbled bacon.

Minnesota Style Chicken Wild Rice Soup

1/2 c butter

1/2 tsp salt

1 finely chopped onion

1/2 tsp curry powder

1/2 c chopped celery

1/2 tsp mustard powder

1/2 c sliced carrots

1/2 tsp dried parsley

1/2 lb fresh sliced mushrooms

1/2 tsp ground black pepper

3/4 c all-purpose flour

1 c slivered almonds

6 c chicken broth

3 Tbs dry sherry

2 c cooked wild rice

2 c half-and-half

1 lb boneless skinless chicken breasts, cooked and cubed

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours. (Note: Do not boil again or your roux will break.)

Reuben Casserole**

1 1/2 c thousand island dressing

1 lb sauerkraut, drained

1 c sour cream

1 1/2 lbs corned beef, cut into bite-size pcs

1 Tbs minced onion

2 1/2 c shredded Swiss cheese

6 slices dark rye bread, cubed

1/4 c butter, melted

6 slices light rye bread, cubed

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In a bowl, mix the thousand island dressing, sour cream, and onion. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with cheese, top with remaining bread cubes, and drizzle with butter. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

March 3, 2018

Crusted Rack of Lamb

1 1/2 Tbs coriander seeds

1 bunch fresh cilantro

1 1/2 Tbs caraway seeds

1 lime, juiced

1 1/2 Tbs cumin seeds

1 Tbs agave nectar

1 tsp cayenne pepper

1 Tbs rice wine vinegar

1 (8 bone) rack lamb ribs

2 cloves garlic

salt and ground black pepper, to taste

salt and ground black pepper, to taste

1 Tbs olive oil

1/2 c extra-virgin olive oil

2 small bunches fresh mint

Preheat the oven to 400 degrees. Heat a dry saucepan over medium-high heat. Add coriander, caraway, and cumin seeds; toast until smoky, about 2 minutes. If you have a mortar and pestle use this to roughly grind the spices together. Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper. Heat one tablespoon olive oil in an oven-proof skillet over medium-high heat. Add lamb, fat-side down. Cook, turning halfway, until both sides are browned, about 5 minutes. Immediately transfer the skillet to the oven. Roast lamb in the preheated oven until no longer red in the center, about 8 minutes. Remove from oven and let rest for 5 minutes. Combine mint, cilantro, lime juice, agave nectar, vinegar, and garlic in a food processor. Season with salt and pepper. Process until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending to make the sauce. Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.

Baked Teriyaki Chicken**

1 Tbs cornstarch

1 clove garlic, minced

1 Tbs cold water

1/2 tsp ground ginger

1/2 c white sugar

1/4 tsp ground black pepper

1/2 c soy sauce

12 skinless chicken thighs

1/4 c cider vinegar

In a small saucepan, over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat the oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn the pieces over and brush again. Bake for 30 minutes. Turn pieces over and bake for another 30 minutes until meat is no longer pink and juices run clear. Brush with sauce every 10 minutes during baking.

Make It Right Turkey Burgers

3 lbs ground turkey

1/4 c chopped fresh parsley

1/4 c seasoned bread crumbs

1 clove garlic, peeled and minced

1/4 c finely diced onion

1 tsp salt

2 egg whites, lightly beaten

1/4 tsp ground black pepper

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees.

Incognito Vegetarian Chili

1 Tbs olive oil

2 (4 oz) cans chopped green chile peppers, drained

1/2 medium onion, chopped

2 (12 oz) pkgs vegetarian burger crumbles (Boca)

2 bay leaves

3 (28 oz) cans whole peeled tomatoes, crushed

1 tsp ground cumin

1/4 c chili powder

2 Tbs dried oregano

1 Tbs ground black pepper

1 Tbs salt

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

2 stalks celery, chopped

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

2 green bell pepper, chopped

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

2 jalapeno peppers, chopped

1 (15 oz) can whole kernel corn

3 cloves garlic, chopped

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

February 24, 2018

Best Keto Bread

1 1/2 c almond flour

1/4 tsp cream of tartar, optional

6 large eggs, separated

1 pinch salt

4 Tbs butter, melted

6 drops liquid Stevia, optional

3 tsp baking powder

Preheat oven to 375. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through.

Spicy Baked Eggs w/Cheesy Hash**

5 oz zucchini, diced

1/4 c Mexican blend shredded cheese

6 oz chopped cauliflower

1/2 medium avocado

1/2 medium red bell pepper, diced

3 large eggs

1 Tbs coconut oil, melted

1 Tbs sliced jalapenos, optional

1 tsp smoked paprika

3 Tbs cotija cheese

1 tsp onion powder

2 tsp Tajin seasoning

1/2 tsp garlic powder

Heat oven to 400 degrees and line a round or rectangular baking sheet with foil. In an even layer spread diced zucchini, cauliflower, and red pepper then drizzle with oil. Dust on onion powder, garlic, and paprika then toss to coat. Smooth everything back into a single layer. Bake for 10-15 minutes or until it begins to brown. Remove the roasted vegetables from the oven and top with shredded cheese. Arrange the sliced avocado around the veggies, and crack three eggs in the spaces between. Bake for about 10 minutes or until the eggs reach your preferred level of doneness. Top with cotija cheese, jalapeños, and Tajin seasoning.

Chicken Tender Lazone

2 tsp smoked paprika

1 1/4 lb (8 pieces) chicken tenderloins

1/2 tsp garlic powder

1 Tbs olive oil

1/2 tsp onion powder

5 Tbs unsalted butter, divided

1/2 tsp cayenne pepper

1 1/4 lbs spiralized zucchini

1/2 tsp dried oregano

1 c heavy whipping cream

1/2 tsp dried basil

1/4 tsp xanthan gum

salt and pepper, to taste

fresh chopped parsley, optional

In a bowl combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried basil, and some salt and pepper to taste. In a medium sized mixing bowl place your chicken tenderloins then add olive oil and seasoning mix. Mix together well. Melt three tablespoons butter in a large skillet. Use medium-high heat. Add the chicken tenderloins and cook for about 3-4 minutes on each side. The chicken should reach 165°F. Once they are done set them aside on a plate. Best to cook these in two batches. Cook the spiral zucchini and season with salt and pepper. Saute in another pan or cook in the microwave. Drain any excess water. Add remaining butter to the skillet that you cooked the chicken in. Whisk in the cup of cream. The whisk and cream should lift up the browned bits off the bottom of the pan. Whisk in the xanthan gum and the sauce will thicken up. Taste to check the seasoning and add additional salt or pepper as needed. Serve with the zucchini and chicken. You can layer it with the sauce on top, or toss with the zoodles and serve the chicken on top.

Spicy Sausage Cheese Dip**

1 lb hot Italian ground sausage

8 oz cream cheese

1 (15 oz) can RoTel Hot Diced Tomato

16 oz sour cream

1/4 c green onions, sliced

8 oz pepper jack cheese, diced

In a saucepan, cook the sausage on medium until lightly browned. Stir in the can of Ro*Tel and cook for a few minutes. Mix in the green onions and turn off the heat when the Italian sausage has fully browned. Set a slow cooker on high then layer the bottom of the stoneware with the pepper jack cheese, and cream cheese cut into chunks. Pour the Italian sausage on top of the cheese. Then, spread the sour cream on top of the Italian sausage. After about an hour, stir the dip until the cheese is completely incorporated. Then allow to continue cooking. Cook for about two hours total, on high, until the dip is completely done. Serve with pork rinds, or any dippable fresh veggie.

February 17, 2018

 

Chicken and Mushroom Skillet

3/4 c chicken broth

1 clove garlic, minced

1 1/2 Tbs tomato paste

4 boneless, skinless chicken breast halves

1/4 tsp ground black pepper

3 Tbs dry bread crumbs

1/2 tsp dried oregano

2 tsp olive oil

1/8 tsp salt

2 c fresh sliced mushrooms

In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside. Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned. Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Cranberry Chocolate Chip Cookies**

1/2 c butter, softened

1/2 tsp taking soda

1/4 c non-fat plain yogurt

3 c quick cooking oats

1 c packed light brown sugar

1 c chopped walnuts

1/2 c white sugar

1/2 c semisweet chocolate chips

2 eggs

1/4 c carrots, shredded

2 tsp vanilla extract

1/4 c dried cranberries

1 1/4 c all-purpose flour

Preheat oven to 325 degrees. Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Family Recipe Chicken Noodle Soup

2 1/2 c wide egg noodles

1 c chopped celery

1 tsp vegetable oil

1 c chopped onion

12 c chicken broth

1/3 c cornstarch

1 1/2 Tbs salt

1/4 c water

1 tsp poultry seasoning

3 c diced, cooked chicken meat (or rotisserie)

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Cinnamon Curry Tuna Salad**

2 (6 oz) cans water packed tuna, drained and flaked

1 1/2 tsp ground cinnamon

2 tsp mayonnaise

1 tsp curry powder

1 tsp Dijon mustard

1 tsp ground black pepper

1 Tbs sweet pickle relish

salt, to taste

2 tsp lemon juice

In a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. Cover, and refrigerate until ready to serve.

February 10, 2018

Honey Ribs

1 (10.5 oz) can beef broth

1/4 c honey barbeque sauce

3 Tbs honey mustard

1/4 c soy sauce

1/4 c honey

1/4 c maple syrup

1/2 c water

3 lbs baby back pork ribs

In the crock pot or slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.

Slow Cooker Mashed Potatoes

5 lbs red potatoes, cut into chunks

1 (8 oz) pkg cream cheese, softened

1 Tbs minced garlic, or to taste

1/2 c butter

3 cubes chicken bouillon

salt and pepper, to taste

1 (8 oz) container sour cream

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Venison Roast in the Crock Pot

3 lbs boneless venison roast

1 Tbs garlic salt

1 large onion, sliced

1/4 tsp ground black pepper

1 Tbs soy sauce

1 (1 oz) pkg dry onion soup mix

1 Tbs Worcestershire sauce

1 (10.75 oz) cream of mushroom soup

Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Low Carb Slow Cooker Spaghetti Squash and Superb Sauce **

1 whole spaghetti squash, washed thoroughly

3 Tbs olive oil

1 1/2 c water

1 c finely chopped sweet onion, divided

SAUCE:

1 clove garlic, crushed and chopped

1 (28 oz) can crushed tomatoes

2/3 c chopped fresh parsley

1 (15 oz) can tomato sauce

2/3 c sliced fresh mushrooms

3 (14.5 oz) cans stewed tomatoes

1 tsp brown sugar

1 c red wine

6 Tbs olive oil, divided

1 c sliced green or black olives

3 (4 oz) links Italian sausage links, casings

4 tsp sea salt

removed, or 12 oz bulk, if desired

2 Tbs dried basil

2 cloves garlic, chopped and crushed

2 tsp dried oregano

1 tsp ground white pepper

1/2 tsp Hungarian paprika

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 c red wine, or more if needed

Prick outside of squash 10-15 times and place in a slow cooker crock. Pour water into crock. Cook on Low 4-6 hours. Remove squash to a cutting board until cool to the touch, 15-30 minutes. Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands. Cool, cover and refrigerate until needed. SAUCE: Mix together in a slow cooker the first 10 ingredients (crushed tomatoes thru cayenne pepper). Set the cooker to Low. While the cooker is warming up, place three tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve. While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour red wine into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat, about 10 minutes. Pour the sausage mixture into the slow cooker. Cook on Low for 8 hours or overnight. Add more red wine or water if needed.

February 3, 2018

Viking Era Rye Bread

3/4 c plus 3 Tbs stone ground rye flour, plus

1/2 tsp fine salt

extra for dusting

1 Tbs honey

3/4 c plus 3 Tbs strong white (high gluten) or

1 1/8 c warm water

stone ground whole wheat flour

chopped walnuts or hazel nuts, optional

1 (.25 oz) pkg fast-action dried yeast

Put the yeast and salt into a bowl. Then mix the honey with warm water and pour the liquid into the bowl dissolving the yeast. Then add the flours and mix to form a dough. Tip out onto your flour dusted work surface and knead for 10 minutes until smooth. Place the dough in a well-oiled bowl, cover with plastic film and leave to rise in a warm place for 1-2 hours and until it has roughly doubled in size. Grease and dust a 2 lb (10.5x6x3) loaf tin with flour. Shape the dough into a smooth oval loaf and place in your tin. Cover the tin with oiled plastic film and leave to rise somewhere warm for a further 1-1.5 hours, or until doubled in size. Preheat the oven to 425 degrees. Remove the cling film and dust the surface of the loaf with rye flour. Bake for 30 minutes until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 minutes before serving.

Viking Era Swedish Meatballs**

2 slices bread, dried and crushed into crumbs

1/4 tsp black pepper

1 oz heavy cream

1/4 tsp nutmeg

1 tsp plus 1 Tbs butter

1/4 tsp ground ginger

1 small onion, minced

1 Tbs butter

2/3 lb ground beef

3 Tbs flour

1/3 lb ground pork

1 (8 oz) container sour cream

1 egg

1/2 c chicken broth

1 tsp salt

Preheat the oven to 350 degrees. Mix the cream with breadcrumbs in a bowl, set aside for about ten minutes. Melt 1 teaspoon of butter over medium heat and stir in the onion until it turns a light brown. This should take around 10 minutes. Place the onion in a mixing bowl, mix with the ground beef, ground pork, egg, salt, black pepper and spices. Add the bread crumbs with the cream. Melt 1 tablespoon of butter in a skillet over medium heat. Form the meat mixture into balls and add them to the skillet. Cook slowly until they are brown then put the meatballs into a large baking dish. Melt another tablespoon butter in the skillet and stir in the flour, cooking for 2 minutes. Stir in the chicken broth and sour cream. Once heated to a simmer, add to the meatballs and cover with foil. Bake in the oven for about 40 minutes

Viking Era Honey Glazed Root Vegetables

1 turnip

butter

2-3 white carrots

honey

1 slice white cabbage (1/4 head)

salt and pepper

1 leek

Peel the root vegetables and cut them into pieces. Boil together in slightly salted water for 5 minutes and drain. Saute them in butter until soft. Add the leek and cabbage to saute with them at the end. Add some honey and stir carefully. Season with salt and pepper.

Viking Era Meat Soup

8-12 c water

3-5 c herbs such as top shoots of stinging nettles,

1/2 lb meat (pork, beef, lamb, chicken, duck, rabbit)

young dandelion leaves, wild chervil (parsley),

salt

cress, wild marjoram, dill, plantain, angelica,

wild onion, caraway greenery, thyme, or

whatever the season has to offer

Put the meat in the kettle. Pour water over the meat so it is covered and put the kettle on the fire. In order that the heat is spread evenly the kettle must be turned about every 5-10 minutes. When the water boils it should cook for about one hour. It may be necessary to add more water so the meat is always covered with water. While the meat is cooking, wash and chop the herbs. They will go in the soup when it is ready. When the meat is tender take it out and slice it to a size fit for a spoon and return it to the soup. Add salt as desired, then it is ready to be served.

January 27, 2018

Bacon Brown Sugar Lil Smokies

1 lb bacon, cut into thirds

3/4 c brown sugar, or to taste

1 pkg (14 oz) beef cocktail wieners

Preheat the oven to 325 degrees. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a chafing dish on the low setting.

Stuffed Portobellos**

2 cloves garlic, minced

1 1/2 c diced tomato

1/4 c olive oil

4 oz blue cheese, crumbled

6 Portobello mushrooms

Preheat oven to 375 degrees. In a small bowl stir together the minced garlic and olive oil. Clean Portobello mushrooms by brushing them with a paper towel. Twist the stem to remove and discard. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward Sprinkle 1/4 cup of diced tomatoes on each mushroom cap. Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes. Return the mushrooms to the oven and bake until the cheese is melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Sausage Flowers

1 lb ground Italian sausage

cooking spray

1/2 c shredded Monterey Jack cheese

24 (3.5 in square) wonton wrappers

1/2 c shredded Colby cheese

3/4 container (16 oz) sour cream

1 c salsa

1 bunch green onions, chopped

Preheat oven to 350 degrees. Lightly spray a miniature muffin pan with cooking spray. Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. Stir cheeses into the warm sausage to melt. Stir in salsa. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

Bacon Gorgonzola Pull Aparts**

cooking spray

1 yellow onion, chopped

1 can (16.3 oz) refrigerated biscuit dough

2 containers (4 oz ea) crumbled Gorgonzola cheese

1 pkg (12 oz) bacon, chopped

1 c grated Parmesan cheese

Preheat oven to 350 degrees. Spray a fluted tube pan with cooking spray. Cut each biscuit into four pieces; roll into balls. Combine bacon and onion in a large skillet over medium-high heat. Cook and stir with wooden spoon until browned, about 5 minutes. Stir in biscuit balls, Gorgonzola cheese, and Parmesan cheese. Pour into the prepared tube pan and spread evenly. Bake in the preheated oven until top is golden and biscuits are cooked through, 20-30 minutes. Cool for 10 minutes in the pan; invert onto a serving plate.

January 20, 2018

Guacamole

3 avocados, peeled, pitted and mashed

3 Tbs chopped fresh cilantro

1 lime, juiced

2 roma (plum) tomatoes, diced

1 tsp salt

1 tsp minced garlic

1/2 cup diced onion

1 pinch ground cayenne pepper, optional

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Of course it goes great with tortilla chips!

Mary's Roasted Red Pepper Dip**

1 jar (7 oz) roasted red peppers, drained and diced

1 Tbs minced onion