Best Western Food Recipes: March 2015

Tuesday, March 31, 2015

Spicy Fiesta Taco Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

Servings: 6
1 teaspoon olive oil
1 -2 jalapeno pepper, fine dice (seeded and deribbed)
6 cups chicken broth (or water with chicken-flavored bouillon)
3/4 cup long grain brown rice, rinsed before cooking
2 tablespoons dried onion, minced
1 (8 ounce) can tomato sauce (regular or mexican style)
2 tablespoons taco seasoning
1 tablespoon dried parsley
2 (15 ounce) cans pinto beans, drained and rinsed
1 (8 -10 ounce) can diced tomatoes, with juice (rotel or regular)
corn tortilla chips
2 -4 ounces shredded cheddar cheese

Recipe

1 in a large stock pot, add olive oil and jalapeno. sauté pepper until soft and fragrant, 3-4 minutes.
2 add chicken broth and bring to a boil.
3 meanwhile, measure out the rice. put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (this removes some of the starch.).
4 to the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
5 reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
6 to serve, ladle soup into bowls. add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
7 enjoy!

Mama's Meatloaf

Total Time: 60 hrs 15 mins Preparation Time: 15 mins Cook Time: 60 hrs

Ingredients

2 1/2 lbs lean ground beef
1 (16 ounce) container jimmy dean sausage (i prefer sage)
1 onion, chopped
1 cup saltine crackers, crushed
4 eggs, beaten
1 (16 ounce) can tomato sauce
salt and pepper
liberal sprinkle mixed italian herbs (i probably use at least 2 tablespoons)

Recipe

1 mix together all ingredients with your hands.
2 shape mixture into two loaves.
3 grease two 5x9" baking pans and place loaves in pans.
4 bake at 350 for 1 to 1 and 1/4 hours.

Seriously Yummy Potato Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

Servings: 15
1 lb potato, boiled
1/4 cup sweet onion, chooped
1/4 cup radish, chopped
2 stalks celery, chopped
7 hard-boiled eggs
1 cup miracle whip light
2 tablespoons prepared mustard
equal sugar substitute (2 packets) or sugar

Recipe

1 *keep in mind as you put it together we normally just eye it and put as much of the ingredients we want in it. we like it a little on the dry side so make more dressing if you don't.
2 cut up potaotes in 1/2 inch pieces.
3 chop 6 of the eggs by cutting into quaters then slicing. (keep 7th for garnish.).
4 add onion, radishes, and celery to eggs and potatoes.
5 mix miracle whip, mustard and sweetener in a different container.
6 then mix dressing with veggies until well covered.
7 slice the last egg and arrange it on top how ever you want, my mom would make a smiley face.

Mexican Army Hot Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

9 large fresh jalapeno peppers, diced (seed for a milder sauce)
1 large onion, diced
1 clove garlic, minced
2 tablespoons bacon grease
1 tablespoon salt
2 (20 ounce) cans whole tomatoes, slice into quarters

Recipe

1 in large skillet with bacon grease, saute peppers, onions& garlic until golden (not brown) add salt.
2 add quartered tomatos& cook over low heat for 30 minutes.
3 remove from heat& let stand for 1 hour.
4 either serve warm or cold (you can even put it into a blender for a smoother sauce) very hot!

Literally Lemon Chicken

Total Time: 42 mins Preparation Time: 12 mins Cook Time: 30 mins

Ingredients

Servings: 4
4 boneless chicken breasts
2 -3 lemons
1 cup chicken broth
3 pinches pepper
red pepper (optional)

Recipe

1 spray 13 x 9 pan with pam.
2 rinse and pat dry chicken breasts.
3 place breasts (side by side) in pan.
4 pour chicken broth over chicken.
5 slice up lemons, and place over breasts.
6 sprinkle pinches of pepper.
7 bake at 350 for 30 minutes.
8 serve with rice, and, well, enjoy!
9 for extra spice, add a little red pepper.

Enchilada Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 8
1 1/2 lbs chicken breasts, precooked & shredded
1/4 cup butter
1/4 cup flour
1 cup nonfat milk
1/2 cup low sodium chicken broth
1 (8 ounce) can rotel, drained
1 (4 ounce) can green chilies
1 medium onion, chopped
1 (16 ounce) package monterey jack cheese, shredded
12 corn tortillas, quartered
2 tablespoons taco seasoning
10 olives, sliced
2 tablespoons cilantro, fresh, chopped
salt & pepper

Recipe

1 preheat oven to 350 degrees.
2 in medium frying pan, saute onion in one tablespoon of olive oil until tender. set off to side.
3 in large skillet, melt butter, add flour and combine. add milk and chicken stock to skillet. whisk steadily until all is combined and there are no lumps. sauce will thick in 3-4 minutes. add chicken, rotel, chilies, taco seasoning, onion, and salt & pepper to mix and stir until mix is completely coated with sauce. set off to side.
4 get a casserole dish (9x9 or 9x12). spoon 1/3 of chicken mix into bottom of pan, spread evenly. layer 1/3 of cheese then a layer of quartered tortillas. keep layering until you end with cheese. place olives and cilantro on top of cheese.
5 bake in oven for 30-35 minutes, until cheese is golden brown. serve with sour cream and hot sauce if desired. this dish goes great with guacamole and chips.

Garlic Onion Tortilla Stack

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

2/3 cup canola oil (or other mild oil)
4 cups red onions, diced small (about 2 pounds)
3 tablespoons unsalted butter
2 tablespoons sugar
3/4 cup roasted garlic
5 tablespoons parmesan cheese, grated
1/4 cup mayonnaise
3 tablespoons minced cilantro
kosher salt
fresh ground black pepper
12 (8 inch) flour tortillas
2 tablespoons balsamic vinegar

Recipe

1 in a large skillet over medium heat, heat the oil. add the onion and cook for 5 minutes, stirring regularly, until lightly browned but not overly dark.
2 add the butter and sugar and cook until the onion has thoroughly browned and caramalized, about 20-25 minutes. remove from the heat, move to a medium bowl, and set aside to cool down.
3 add the garlic, parmesan cheese, mayonnaise, cilantro and salt and pepper to taste and stir to combine. cover and chill in the fridge for at least 4 hours.
4 reserve 1/3 of the mixture in the fridge to use to make the dipping sauce.
5 evenly spread the remaining mixture on the top of all of the toritllas. stack the tortillas on top of one another and top with the last tortilla. wrap the tortilla stack in plastic wrap and refrigerate for 12-24 hours to set up.
6 preheat a grill to medium heat. cut the stack into 16 wedges. using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
7 serve with the dipping sauce and enjoy!

Mexican Bean And Corn Rice Salad

Total Time: 2 hrs 50 mins Preparation Time: 50 mins Cook Time: 2 hrs

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 3/4 cups frozen corn, thawed
1 cup green pepper, chopped
1 cup fresh grape tomatoes, halved
3 tablespoons onions, chopped
1 cup cooked brown rice, cooled
1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon cumin
1 cup mild salsa

Recipe

1 combine the salad ingredients in a large bowl.
2 mix the dressing ingredients in a small bowl or measuring cup.
3 pour the dressing over the salad, and mix gently.
4 cover and chill in the refrigerator overnight or at least two hours.

Flank Steak Wrap With Caramelized Onions And Blue Cheese

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

Servings: 4
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1 lb flank steak, trimmed
cooking spray
6 cups onions, vertically sliced
1/2 cup blue cheese, crumbled
1/4 cup fat-free mayonnaise
2 (20 inch) lavash bread, cut in half

Recipe

1 combine first 3 ingredients, rub evenly over steak.
2 pre-heat broiler.
3 lace steak on a broiler pan coated with cooking spray, broil 7 minutes on each side or until desired doness.
4 remove from broiler and let stand for 10 minutes.
5 cut steak diagonally across grain into thin slices.
6 while steak is cooking heat a large non stick skillet over medium-high heat. coat with cooking spray.
7 add onion to pan, cover and cook 10 minutes or until golden brown, stirring frequently.
8 combine cheese and mayonnaise, spread 2 tablespoons on each lavash half. top each with 3 oz of steak an 1/2 onion.
9 roll up.

Pineapple Snowball Cake

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

Servings: 8
2 (1/4 ounce) envelopes knox unflavored gelatin
1/2 cup cold water
1 cup boiling water
1 cup sugar
1 cup pineapple juice
1 cup crushed pineapple, drained
1/8 teaspoon salt
3 (2 1/2 g) packages whipped dessert topping mix (dream whip)
1 prepared angel food cake

Recipe

1 soften gelatine in cold water. add boiling water, sugar, juice, pineapple and salt. mix well. refrigerate until partly jelled.
2 prepare 2 packages whipped topping mix according to directions. fold into jelled mixture.
3 line a large mixing bowl with waxed paper or extra-wide plastic wrap. break the angel food cake into 1-inch chunks. in the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
4 chill overnight.
5 next day, prepare 1 package whipped topping mix. take cake from refrigerator and turn upside down on large plate. remove bowl and waxed paper. frost with whipped topping mix. chill until serving time.
6 note: if you substitute cool whip or whipped cream, you will need six cups. however, i can't speak to the results of using those ingredients.

Enchilada Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

Servings: 8
1 lb ground beef
1 lb chorizo sausage
1 cup chopped onion
1 (15 ounce) can tomato sauce
2 tablespoons chili powder
1/2 teaspoon garlic powder
salt and pepper
12 corn tortillas
3/4 cup milk
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups shredded cheddar cheese

Recipe

1 preheat oven to 350°f.
2 in a large frying pan over med-high heat, combine ground beef, chorizo sausage and onions; cook until meat is browned.
3 pour off fat, add tomato sauce, chili powder, garlic, salt and pepper to taste and stir to combine; set aside.
4 line the bottom of a 9x13-inch pan with 6 of the tortillas, slightly overlapping them.
5 spoon reserved meat mixture over tortillas and top with remaining tortillas.
6 combine cream of chicken soup and milk and stir until smooth.
7 pour soup mixture over tortillas.
8 sprinkle cheese over top and bake for 25 minutes.
9 serve hot.

Really Wild Pepper Poppers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

4 ounces goat cheese
4 ounces cream cheese
2 garlic cloves
1/4 cup pineapple
6 slices bacon (optional)
12 jalapeno peppers

Recipe

1 allow the goat and cream cheese to soften. mince the garlic really well, you don't want garlic chunks. dice the pineapple. canned is ok, but don't use a can of crushed pineapple. you want little tiny "bits" of the fruit.
2 combine the cheeses, garlic, and pineapple. if possible, allow the flavors to meld for about 30 minutes before cooking. if not, just let it sit while you prep the peppers.
3 time to clean the peppers. wear gloves. if you have one of those roasters, cut the tops off of the peppers and clean out the seeds. if you don't, cut each pepper in half lengthwise. do not cut the top off - you want to end with little boats. clean out the seeds and stuff.
4 put the cheese mixture equally into the peppers. if you have a pepper roaster, put the peppers in the roaster. if you don't, place the peppers on a cookie cooling rack, and then onto a cookie sheet pan with lip. (you want air on all sides of the peppers, and they will leak some cheese out).
5 cut the bacon into small pieces, one for each pepper (piece). place on top of the peppers. if you don't "do" bacon, then leave it off. they are just fine without it.
6 to cook in the oven, place in preheated 400°f oven for about 45 minutes. when the bacon looks done, they are done. temperature is flexible, so you can adjust if you have other stuff to cook. if you want to try them on the grill, its about 30 minutes on indirect heat.

Flank Steak With Fennel Stuffing

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

Servings: 4
1 (2 lb) flank steaks, pounded to double the size (2 #)
2 garlic cloves, diced
1/2 fennel bulb, diced
1 (2 ounce) jar pimientos, chopped fine
1/2 green pepper, diced
7 -8 slices capicola, sausage, slivered
1 slice bread, crumbed (i only have homemade bread around)
salt
fresh ground pepper

Recipe

1 pound the steak to tenderize and make it twice the size.
2 dice all the rest of the veggies and combine with the slivered sausage, the bread crumbs, and the seasonings. spread over the steak, roll it up and fasten it with a few skewers. place seam side down on baking sheet, season with a bit more salt, and fresh ground pepper . place in oven at 350 degrees.

Spicy Crock Pot Chicken Stew

Total Time: 4 hrs 55 mins Preparation Time: 10 mins Cook Time: 4 hrs 45 mins

Ingredients

Servings: 10
4 large boneless skinless chicken breasts, cut into 1 inch pieces (raw)
1 (14 ounce) can fat free chicken broth
1 (10 1/2 ounce) can condensed tomato soup
3 carrots, peeled and cut into 2 inch chunks
1/2 cup chopped onion
1/2 cup water
3 tablespoons minced garlic
1/2 teaspoon black pepper
2 tablespoons chili powder
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can diced tomatoes
1 (15 ounce) can kidney beans
1 (15 ounce) can navy beans

Recipe

1 put all ingredients except beans in the crock pot.
2 cook on high for 4 1/2 hours.
3 check a chunk of chicken to make sure it's done.
4 add beans and cook another 10-15 minutes on high.
5 top with fat free sour cream and/or fat free shredded cheese, jalapenos, chopped green peppers, chopped green onion - or any other ff or low fat topping of your choice.

Roasted Beef Tenderloin With Mushroom Ragout

Total Time: 12 hrs 30 mins Preparation Time: 12 hrs Cook Time: 30 mins

Ingredients

Servings: 4
4 garlic cloves, minced
2 teaspoons dried thyme
1/3 cup vegetable oil
1/2 cup red wine
1 bay leaf
2 teaspoons kitchen bouquet
1/3 cup soy sauce
2 cups sliced mushrooms
2 tablespoons chopped onions
2 teaspoons butter
1 tablespoon wondra flour
2 2/3 lbs trimmed beef tenderloin

Recipe

1 combine garlic, thyme, oil, wine, bay leaf, kitchen bouquet and soy sauce. pour over tenderloin and marinade overnight. remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
2 preheat oven to 425. place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). baste with marinade 2-3 times during roasting.
3 let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
4 in separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. add flour to mixture and stir. pour boiling marinade into pan with mushrooms and onions and stir to thicken. as mixture comes to a boil, reduce heat.
5 slice meat and add mushroom ragout to the side or on top of beef.

Quick And Easy Chicken Fajitas

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

Servings: 2
3/4 cup beer, they say to use mexican dark but i used budweiser
2 tablespoons soy sauce
1 lime, the juice of the lime
1 tablespoon canola oil
1 tablespoon worcestershire sauce
3 garlic cloves, crushed
1 lb chicken breast, skinless, boneless, cut into 1/2 inch strips
1 onion, sliced thinly
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/4 teaspoon salt
1/4 teaspoon red pepper
1 tablespoon canola oil
6 flour tortillas
1 jalapeno, thinly sliced
1 tablespoon cilantro, chopped
salsa

Recipe

1 combine the first six ingredients, stirring well. place chicken in a zip lock bag, and pour about half of the beer mixture to bag; seal and toss around. place onion, bell peppers, and other half of beer mixture in another zip lock bag; seal and toss.
2 marinate chicken in refrigerator for at least one hour; marinate veggies at room temperature for at least one hour.
3 add 1 tbsp of canola oil to grill pan, and heat over medium high heat. remove onion and bell peppers from marinade, and add to pan. add red pepper and salt to taste. cook for 6 minutes, or until beginning to get tender; turn after three minutes. add chicken to pan; cook 2 minutes each side or until done.
4 warm tortillas if desired, and divide onion and chicken mixture evenly between tortillas. add jalapeno, cilantro, and salsa as desired, and serve.

Sand Ridge Squirrel

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

2 squirrels, young,cut up
1/2 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
4 tablespoons cooking oil
1/2 cup water
1 onion, medium,chopped
3 carrots, quartered

Recipe

1 mix flour, seasoned salt, and pepper, dredge meat.
2 heat cooking oil over medium heat in dutch oven.
3 fry meat until golden brown.
4 reduce heat, add water, onions and carrots.
5 cover and simmer 40 minutes.

Steve's Hot Vegetarian Crockpot Chili

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

1 (12 ounce) can light kidney beans, drained and rinsed
1 (12 ounce) can black beans, drained and rinsed
1 (12 ounce) can chili beans, drained and rinsed
1 (12 ounce) can diced tomatoes
12 ounces tomato sauce
2 large sweet onions, chopped
2 large red bell peppers, chopped
1 cup baby carrots, chopped
1 (10 ounce) bag frozen corn kernels
8 jalapeno peppers, sliced thick
10 habaneros, minced
2 bay leaves
4 garlic cloves, minced
1 cup cilantro, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin

Recipe

1 put everything in a 5-6 quart crockpot/slowcooker and cook on high for 3-4 hours or low for 6-8 hours(i prefer to cook on low). or until carrots are soft and tender, try not to over cook.

Garlic Puree - Tucson's El Charro

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

4 garlic cloves
1/4 cup water

Recipe

1 smash the cloves with the side of a wide knife; the peel will slip off easily then. put the peeled garlic in a blender with the water, and puree. use within a week.

Enchilada Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 6
2 lbs ground beef
1 medium onion, chopped
8 ounces mushrooms, sliced
1 can enchilada sauce
1 (10 1/2 ounce) can cream of mushroom soup
1 can tomato sauce
4 cups grated cheese
8 -10 flour tortillas or 8 -10 corn tortillas

Recipe

1 brown ground beef and onion in a skillet, add sliced mushrooms last five minutes of cooking.
2 drain meat mixture of fat.
3 add sauces and soup, stir well to combine.
4 season with salt, pepper, and cumin to taste.
5 place two cups of mixture in bottom of 9x13" baking dish spread evenly.
6 add layer of tortillas.
7 add another two cupps of mixture followed by tortillas.
8 place remaining mixture in dish and spread evenly.
9 cut two tortillas into thin strips and mix with cheese.
10 sprinkle on top.
11 bake in pre-heated 350 oven for 30 minutes or until cheese melts.
12 allow it to sit for 5 minutes before serving.

Julie's Chicken Enchilada Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
4 chicken breasts, cooked and chopped
8 ounces beans or 8 ounces black beans or 8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is)
1 (16 ounce) container sour cream
1 (10 ounce) can rotel tomatoes or 1 cup of your favorite salsa
1 (4 ounce) can chopped mild green chilies
1 (10 3/4 ounce) can cream of chicken soup (optional)
1/2 cup chopped onion
2 cups grated monterey jack cheese
1 teaspoon garlic powder
2 teaspoons chili powder (and additional cayenne, to taste)
1 teaspoon cumin
2 cups grated cheddar cheese
6 12-inch flour tortillas, cut into strips
1 (10 ounce) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better)
1 cup additional monterey jack cheese

Recipe

1 preheat oven to 350 degrees.
2 mix together all the filling ingredients.
3 layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
4 top with 1/3 chicken filling and 1/3 cheddar cheese.
5 repeat layering with remaining ingredients.
6 then for the topping: pour can of enchilada sauce over all and sprinkle with grated monterey jack cheese.
7 bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
8 enjoy!

Sandbags

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

Servings: 4
4 eggs
4 bagels, toasted
cream cheese
cheddar cheese, sliced
onion, sliced
tomato, sliced
cucumber, thinly sliced
lettuce or alfalfa sprout

Recipe

1 fry each egg to desired hardness (i like mine over hard).
2 while eggs are cooking, toast the bagels.
3 after the bagels are toasted, spread one half with a generous layer of cream cheese.
4 layer the egg, cheddar cheese, onion, tomato, cucumber, and lettuce on top of the cheddar cheese.
5 serve warm.

Serious Garlic Shrimp With Chiles

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

Servings: 4
3/4 cup olive oil
25 cloves garlic, peeled and thinly sliced
1 3/4 lbs medium shrimp, peeled and deveined
1 1/2 teaspoons morton lite salt
3/4 teaspoon fresh ground black pepper
3 large chili peppers, wiped clean,stemmed,seeded and finely julienned
1 cup clam juice
3 -4 limes, juice only
1 bunch fresh parsley, leaves only,chopped

Recipe

1 heat the olive oil in a large skillet over medium-low heat.
2 sauté the garlic until it is tender but not brown.
3 remove with a slotted spoon, place on paper towels and reserve.
4 increase the burner heat to high.
5 quickly toss the shrimp with the salt and pepper in a bowl.
6 when the oil is very hot and nearly smoking, add the shrimp.
7 sauté, turning the shrimp and stirring and shaking the pan to prevent sticking, for 3 to 4 minutes or just until the shrimp are still slightly undercooked.
8 remove from the heat.
9 with a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the pan.
10 return the pan to the burner and reduce the heat to medium.
11 add the garlic slices and chiles and sauté, stirring frequently, until the oil begins to turn orange from the chiles.
12 stir in the clam juice, along with the shrimp and any juice that has collected on the platter.
13 add the lime juice and parsley, bring to a boil and remove from the heat.
14 serve immediately over spanish rice or rice.

Garlic Oven Fried Chicken.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 2
2 chicken breasts
1 egg
1/2 cup flour
flavored crouton (garlic and chedder works for me.")
oil

Recipe

1 preheat oven to 350.
2 take half a cup of flavored croutons, put them in a ziplock bag ,and crush them.
3 dredge the chicken in flower.
4 dip chicken in egg.
5 dredge the chicken in crushed croutons.
6 put on well oiled pan.
7 flip the chicken halfway through.

Serrano Cheese Spinach

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 (10 ounce) package spinach
3 ounces cream cheese
4 serrano peppers (pickled)
1 1/2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon pepper
1 garlic clove (minced)

Recipe

1 thaw spinach, rinse and squeeze out all remaining water by hand.
2 chop serrano peppers.
3 mix cream cheese, peppers, garlic, salt & pepper and heavy whipping cream with spinach.
4 bake at 350 for 20 to 30 minutes or until dish looks like it is cooked all the way through.
5 serve hot.

Really Tasty Sauteed Fresh Asparagus

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

Servings: 6
1 1/2 lbs fresh asparagus, trimmed
8 tablespoons butter (1 stick)
2 tablespoons fresh lemon juice
4 ounces chicken broth
1/4 teaspoon pepper
1/2 teaspoon mrs. dash seasoning mix
1/2 teaspoon seasoning salt
1 cup velveeta cheese, melted (optional)
malt vinegar (optional)

Recipe

1 trim the asparagus: you can do this by grabbing each end and snapping it -- it will break off the tough part. you keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. if the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
2 clean the asparagus under cool, running water.
3 in a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground pepper. the seasoned salt and mrs. dash can also be added at this time.
4 bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
5 at the table, some folks like some melted cheese (velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. i like it plain.
6 serve hot.

Pineapple Shrimp Rice Bake

Total Time: 15 mins Cook Time: 15 mins

Ingredients

Servings: 8
2 cups chicken broth
1 cup uncooked long-grain rice
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons vegetable oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 1/2 lbs cooked medium shrimp, peeled and deveined
1 1/2 cups cubed cooked ham
1 (8 ounce) can pineapple tidbits, undrained or 1 (8 ounce) can chopped pineapple slices

Recipe

1 in a large saucepan, bring broth to a boil. stir in rice. reduce heat; cover and simmer for 25 minutes or until tender. meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. stir in soy sauce and ginger. add shrimp, ham and pineapple. stir in rice. transfer to a greased 2-qt. baking dish. bake, uncovered, at 350 degrees for 15-20 minutes or until heated through. stir before serving.

Sandwice Open-faced Sandwich

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 4

Recipe

1 to prepare the caramelized onions, slice each onion in half and slice into 1/8-inch slices. pour olive oil in a large sauté pan and add in onions, salt, pepper, thyme, and sugar. cook onions over medium-high heat for about 18-20 minutes or until onions are golden brown. add in the roasted yellow and red sweet peppers and fig balsamic vinegar; remove from heat.
2 prepare the figs by cutting off the stem end and cutting the fig in half and place cut side down in a sauté pan with the wine; simmer on low to medium-low heat until wine is reduced by 2/3; remove from heat.
3 combine the olives, honey, and oil in blender, set aside.
4 turn the oven to broil. cut bread into 4 equal parts and cut each part in half horizontally. brush the cut sides of the bread with the butter and arrange on a foil lined baking sheet. place under the broiler for about 2 minutes or until bread is lightly toasted.
5 once bread is toasted remove from the oven and put an equal amount of olive honey spread, an equal amount of caramelized onion/pepper mixture, an equal amount of fig halves, and the shaved manchego cheese. place back under the broiler to melt the cheese.
6 to serve, place two slices of the open-faced sandwich on each plate; sprinkle with chopped parsley as a garnish.

Lemon Love Note Bars

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

Servings: 16
1/2 cup butter
1 cup flour
1/4 cup powdered sugar
2 tablespoons fresh lemon juice
1 freshly grated lemon rind
2 large eggs, beaten
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
3/4 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
1 1/2 teaspoons milk

Recipe

1 mix butter, 1 cup flour, and 1/4 cup powdered sugar.
2 pat into 9 x 9-inch pan.
3 bake 15 minutes at 350° until done, then cool.
4 mix lemon juice, lemon rind, eggs, 1 cup sugar, 2 tablespoons flour, and baking powder.
5 place on crust and return to oven for 25 minutes.
6 cool and frost.

Mama's Macaroni Tempter

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 1/2 lbs ground beef
1 onion, chopped
1 garlic clove, minced
16 ounces tomato sauce
2 teaspoons salt
1 teaspoon chili powder
1 tablespoon worcestershire sauce
1/2 lb elbow macaroni
1/4 teaspoon pepper
1 tablespoon red wine vinegar
tabasco sauce, to taste (i do about 6-7 shakes)
1/2 lb american cheese (velveeta is great, but i used kraft deli deluxe slices and loved it)

Recipe

1 brown the meat with the onion and garlic in a large pan with a tight-fitting lid (to be used later).
2 cook over moderate heat until onion is soft.
3 add remaining ingredients, except cheese.
4 cover and simmer on low until macaroni is cooked, 15-20 minutes.
5 mix one-half of cheese into mixture, then top with other half. cover pan again for another 3-4 minutes over low heat to let cheese melt.

Summer Heirloom Tomatoes

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

Servings: 2
4 large ripe heirloom tomatoes
1/4 lb ricotta salata
1 bunch fresh basil
1 baguette
3 tablespoons extra virgin olive oil
1 garlic clove
1 spicy fresh chili pepper, your choice
1/2 cup toasted garlic tomato vinaigrette
salt and pepper

Recipe

1 1. peeling the tomatoes: bring a large pot of water to a boil. mark each tomato with an x pattern on the bottom and remove the core. get an ice bath ready and drop each tomato into the boiling water for 10 seconds, and then shock in the ice water until cooled. remove the tomatoes and peel the skin away. slice the tomatoes and reserve.
2 2. grilling the bread: slice the baguette into 1 inch thick slices on the bias. drizzle some extra virgin olive oil onto the bread and rub each slice with and open face garlic clove and chili. season with a little salt and pepper and grill bread to crispy. you can also toast the bread in the oven if you do not have a grill.
3 3. putting the dish together: divide the slices of tomatoes equally onto four plates. season with salt, pepper, and extra virgin olive oil. garnish each salad with the ricotta salata cheese, pieces of farmed basil, and toasted garlic tomato vinaigrette, and serve the baguette on the side.

Chokecherry Syrup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

2 cups chokecherry juice
3 cups sugar
1/2 cup karo syrup

Recipe

1 place ingredients into a heavy kettle, bring to a boil.
2 simmer for 20 minutes.
3 remove from heat and pour into sterilized jars.
4 i also process for 15 minutes.

Really Good Pea Salad

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

2 cups peas (fresh or frozen, defrost)
1 cup finely shredded sharp cheddar cheese
1/2 cup diced celery
1/2 cup shredded iceberg lettuce
1/4 cup chopped green pepper
1/3-1/2 cup mayonnaise
1 tablespoon raspberry vinaigrette dressing
1/2 teaspoon italian seasoning
1/4 teaspoon black pepper
2 tablespoons bacon bits
1/4 cup chopped green onion (optional)

Recipe

1 in large bowl combine peas, cheese, celery, lettuce and green bell pepper. lightly toss until combined. add mayonnaise and raspberry vinaigrette, italian seasoning and black pepper. lightly toss until coated. cover and refrigerate for 4 to 24 hours.
2 just before serving top with bacon bits.

Sandra's Scallop Corn Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 1/2 cups creamed corn
1/2 cup corn
2 eggs, separated
3/4 cup ritz cracker, crushed
3 tablespoons butter, separated
2 tablespoons sugar
salt
pepper

Recipe

1 divide out crackers into two separate servings of 1/2 cup and 1/4 cup.
2 in a bowl combine cream corn, corn, egg yolks, 1/2 cup crackers, 2 tbsp butter, sugar, salt and pepper. stir well.
3 in separate bowl, beat egg whites until peaks form. fold egg whites into corn mixture.
4 pour mixture into greased baking dish.
5 in small bowl combine remaining crackers and 1 tbsp butter and mix well. top baking dish with cracker mixture.
6 bake in a preheated 350°f oven for 30 minutes.
7 serve.

Enchilada Casserole

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

Servings: 6
1 -2 lb lean ground beef (depends on how meaty you want it)
1 (36 count) package corn tortillas
1 large diced onion
1 large diced green bell pepper
onion powder
garlic powder
ground cumin
chili powder
salt and pepper
1 can whole kernel corn (drained)
2 cans rotel tomatoes
1 can cream of mushroom soup
2 cans cream of chicken soup
1 package of shredded cheddar cheese

Recipe

1 brown ground beef in large pot or deep skillet.
2 when beef is halfway cooked add your onions and bell peppers.
3 also, add in your onion powder, garlic powder, chili powder, and cumino powder.
4 when you are adding in your dry spices there really is no measuring because it is up to you and your taste.
5 don’t forget your salt and pepper.
6 once you have finished browning your beef make sure you drain all the fat.
7 go ahead and taste the meat to see if it needs a little of this or a lot more of that!
8 when you have all your spices and the taste is just right to you go ahead and add in your rotel tomatoes, corn, and your soups.
9 mix well and set aside.
10 take ½ the package of your tortillas and cut them up to the desired size you would like.
11 add them into your meat mixture.
12 if your mixture is too runny then go ahead and put in more diced tortillas.
13 remember-- you don’t want your mixture to be too dry.
14 once you have everything right, place your mixture in a large enough baking dish and bake at 350 degrees for about 30-40 minutes.
15 when half way baked sprinkle as much cheese as you want!
16 continue to bake the remainder of the time or until the cheese is all melted and ooey gooey.
17 this dish taste really good if you have some homemade guacamole and some sour cream to go on top!
18 it seems that the next day this dish taste even better because the seasonings have really set in!
19 enjoy!

Grilled Beef Cobb Salad With Prosciutto

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

Servings: 4
1/2 cup olive oil
3 garlic cloves, coarsely chopped
4 sprigs fresh rosemary
8 ounces beef tenderloin
salt & freshly ground black pepper
2 lemons, halved, seeds removed and grilled cut side down until golden brown
1 tablespoon coarsely chopped shallot
1 tablespoon coarsely chopped fresh rosemary
3 roasted garlic cloves
1/2 cup olive oil
salt & freshly ground black pepper
8 cups chopped romaine lettuce
salt & freshly ground black pepper
8 slices prosciutto, julienned
12 scallions, grilled and chopped
2 tomatoes, diced
2 yellow tomatoes, diced
1 1/2 cups crumbled gorgonzola
4 hard-cooked eggs, peeled and diced
2 avocados, peeled, pitted and diced
sliced chives, for garnish

Recipe

1 for grilled beef tenderloin: combine oil, garlic and rosemary in small shallow baking dish. add beef and toss to coat. cover and refrigerate at least 2 hours or overnight. let sit out at room temperature 30 minutes before grilling. preheat grill. remove beef from marinade, season with salt and pepper to taste, and grill 4-5 minutes on each side for medium-rare doneness. let rest 10 minutes, then dice.
2 for grilled lemon and roasted garlic vinaigrette: squeeze lemons into measuring cup to measure 1/4 cup juice. place juice in blender with shallot, rosemary and garlic and blend until smooth. with motor running, slowly add olive oil until emulsified and season with salt and pepper to taste.
3 for salad: place romaine in large bowl. toss with 1/4 cup vinaigrette and season with salt and pepper to taste.
4 arrange dressed lettuce in center of each plate. arrange some of the tenderloin in a vertical line along the far-left side of the greens. next to that arrange the prosciutto, then scallions, then red tomatoes, then yellow tomatoes, then gorgonzola, then hard-cooked eggs, then avocado. drizzle with a little more dressing and garnish with chopped.

Mama's Amazing Pot Roast (crock Pot)

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

Servings: 8
2 lbs boneless chuck roast (also called pot roast)
olive oil, to coat
worcestershire sauce, to taste
mccormick's montreal brand steak seasoning, to taste
salt and pepper, to taste
4 -5 medium carrots, sliced in 2-inch segments
2 stalks celery, chopped
3 medium red potatoes, cut into eighths
1/2 onion, chopped
14 1/2 ounces diced tomatoes, drained (leave a little liquid behind)
10 1/2 ounces beef broth
1 tablespoon cornstarch
8 cups cooked rice, buttered

Recipe

1 coat the pot roast with olive oil and a few shakes of worcestershire. season generously with montreal steak seasoning. you can marinate overnight or use immediately.
2 place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
3 place the pot roast on top of the vegetables.
4 place the remaining vegetables on top of the pot roast, and season with salt and pepper.
5 pour the can of tomatoes and the can of beef broth evenly over the ingredients. season one last time with salt and pepper.
6 crock on low all day (10 hours) or change time/temp to suit your needs. an hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
7 serve over hot buttered rice.

Sourdough Starter: Grape Fermented

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

1/2 loaf sourdough bread, preferably from san francisco (they claim to have the best)
1/4 ounce yeast, 1 packet active dry
2 cups warm water (not boiling)
2 ounces red wine

Recipe

1 dry the bread on a cookie sheet in the oven.
2 grind finely in a blender.
3 add yeast to warm water and dissolve.
4 mix the fine bread crumbs, water/yeast mixture and wine well. place in a non-metallic bowl or tub and cover loosely (lid will pop off if you cover it tightly) placing a damp towel over all. set in a warm place (top of fridge) and leave out overnight (12 - 24 hours).
5 mix the starter down with a non-metallic spoon and you are ready to go! use in any recipe calling for sourdough starter. to store, place it in the refrigerator. to use, take out and let it stand until warm. (it will start to bubble). it will keep as long as you keep using it. to replenish what you use, just add a cup of flour and a cup of water and let the starter sit out overnight.

Rooibos Relaxer

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

Servings: 8
8 (2 g) bags rooibos tea
3 cups water
1 cup pomegranate juice
1/2 cup pineapple juice
1 cup peach schnapps
1 1/2 cups light rum
carbonated lemon-lime beverage, to serve

Recipe

1 in a small saucepan over medium heat, combine the tea and water. heat until simmering, then remove from the heat and steep for 15 minutes.
2 meanwhile, in a serving pitcher, combine the pomegranate juice, pineapple juice, peach schnapps and rum. when the tea has steeped, remove the tea bags, squeezing to release any extra tea. pour the tea into the pitcher and stir. refrigerate until cold.
3 to serve, fill tall glasses with ice. fill the glasses halfway with lemon-lime soda, then top with the tea punch mixture.

Country Apple Squares

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

Servings: 24
2 tablespoons milk
2 cups flour
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 egg
1/2 cup butter or 1/2 cup margarine
1 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
3 1/2 cups chopped peeled apples
16 ounces caramels
1/3 cup evaporated milk

Recipe

1 combine flour, brown sugar and cinnamon.
2 cut in butter until mixture resembles coarse crumbs.
3 add nuts.
4 measure out 2 cups of crumb mixture and set aside.
5 press remaining crumbs in greased 9x13 pan.
6 beat cream cheese and milk until smooth.
7 mix in egg and sugar and vanilla.
8 pour over crust.
9 top with apples and sprinkle with reserved crumbs.
10 melt caramels with evaporated milk.
11 pour over top and bake 35 to 40 minutes at 350 degrees.

Really The Best-ever Mac 'n' Cheese

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

Servings: 12
1/2 cup panko breadcrumbs
1 teaspoon melted butter
1/2 cup butter
1/2 cup flour
5 cups milk
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 bay leaf
4 cups shredded mild cheddar cheese, divided
1 lb pasta shells (cooked according to package directions in salted water) or 1 lb elbow macaroni (cooked according to package directions in salted water)
1/2 cup heavy cream

Recipe

1 heat the oven to 350 degrees. toss the panko bread crumbs with the melted butter on a small baking pan. toast the bread crumbs until lightly browned, about 10 minutes. set aside to cool.
2 in a large saucepan, heat the butter over medium heat until melted, then stir in the flour. heat and stir until the mixture is smooth and bubbling, about 2 minutes. remove from the heat and whisk in the milk. add the dry mustard, and cayenne pepper, nutmeg, salt and bay leaf. heat and stir to boiling, then reduce the heat to a low simmer and cook 30 minutes, stirring occasionally. remove the bay leaf.
3 stir in 3 cups of the cheddar until melted. pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. pour the macaroni into a well-buttered 9-by-13-inch casserole. drizzle heavy cream around the edges of the casserole. sprinkle on it the remaining 1 cup cheddar cheese, then the toasted bread crumbs.
4 cover the casserole with aluminum foil. bake 20 minutes. remove the foil and bake uncovered an additional 10 minutes. put under a preheated broiler for 5 minutes.

Hot And Spicy Southwestern Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

Servings: 8
2 lbs chicken breasts, boiled and cut up
1 chopped onion
1 (15 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14 ounce) can shoepeg corn
1 (15 ounce) can diced tomatoes
2 (10 ounce) cans rotel (i use 1 mild and 1 original)
1 (1 1/4 ounce) package ranch dressing mix
1 (1 1/4 ounce) package taco seasoning
4 cups water (depending on how thick you like it)

Recipe

1 mix all ingredients.
2 simmer for at least 2 hours.

Ham,salami,prosciutto,provolone...... Tim's Special Sandwich

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

Servings: 4
3 red bell peppers
3 tablespoons extra virgin olive oil
1 teaspoon sugar
1/4 cup dry wine
1/3 teaspoon salt
1/4 teaspoon ground pepper
4 ounces genoa salami
4 ounces prosciutto
4 ounces thin ham slices
4 ounces provolone cheese
4 marinated mushrooms, sliced
8 italian bread, slices

Recipe

1 starting with the red bell pepper first, remove seeds and core. now cut red bell peppers into 1-inch-wide strips.
2 heat a saucepan to medium temperature and when the pan is hot add oil and peppers.
3 cover and cook 20 minutes. every 2 minutes, you want to toss the peppers.
4 sprinkle peppers with the sugar and add the wine. continue to cook, covered, an additional 5 minutes.
5 you want the peppers are very tender and caramelized. now add the salt and pepper.
6 allow peppers to cool for 15 minutes before adding to sandwich.
7 on your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.

Pioneer Woman Cajun Chicken Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

Servings: 6
6 chicken breasts, cut into cubes
3 teaspoons cajun seasoning, more to taste
1 lb fettuccine
2 tablespoons olive oil
2 tablespoons butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 whole large red onion, sliced
3 garlic cloves, minced
4 whole roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup wine
1 cup heavy cream
cayenne pepper
fresh ground black pepper, to taste
salt
chopped fresh parsley, to taste

Recipe

1 cook pasta according to package directions. drain when pasta is still al dente; do not overcook!
2 sprinkle 1 1/2 teaspoons cajun spice over chicken pieces. toss around to coat. heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. add half the chicken in a single layer; do not stir. allow chicken to brown on one side, about 1 minute. flip to the other side and cook an additional minute. remove with a slotted spoon and place on a clean plate.
3 repeat with remaining chicken. remove chicken, leaving pan on high heat.
4 add remaining olive oil and butter. when heated, add peppers, onions, and garlic. sprinkle on remaining cajun spice, and add salt if needed. cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. add tomatoes and cook for an additional 30 seconds. remove all vegetables from the pan.
5 with the pan over high heat, pour in the wine and chicken broth. cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. reduce heat to medium-low and pour in cream, stirring/whisking constantly. cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. sauce should be spicy!
6 finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. add drained fettuccine and toss to combine.
7 top with chopped fresh parsley and chow down!

Mama's Cilantro Cream Sauce

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

Servings: 8
1 cup sour cream
1/4 cup cilantro, finely chopped
2 green onions, chopped
4 teaspoons lime juice

Recipe

1 mix sauce ingredients together and refrigerate.
2 taste, add salt and pepper if you would like.
3 also great with some freshly grated lime zest.
4 note: this amount is double the amount used in reggae wraps.

Pineapple Rhubarb Crumble Pie

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

Servings: 8
1 unbaked pie shell
4 cups rhubarb, chopped
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup splenda granular
2 (8 ounce) cans crushed pineapple, drained
1/2 cup brown sugar
1/4 cup splenda granular
1/2 cup flour
1/4 cup old fashioned oats
3 tablespoons butter, cold

Recipe

1 preheat oven to 350.
2 combine rhubarb and cornstarch, set aside.
3 roll out pie crust into 8 inch pie plate.
4 pour rhubarb and cornstarch mixture into prepared crust.
5 combine sugar and splenda; sprinkle over rhubarb mixture.
6 top evenly with drained pineapple.
7 prepare topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
8 sprinkle topping over pineapple.
9 cover edges of pie with foil and bake at 350 for 25 minutes.
10 remove foil and continue baking for an additional 25-30 minutes until topping is golden.
11 cool completely on wire rack. store leftovers in fridge.

Roorda Electric Hot Rub

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

Servings: 1
1 cup sugar
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup seasoning salt
1/4 cup onion salt
1/2 cup hungarian paprika
1/4 cup black pepper
2 tablespoons chili powder
1 tablespoon cayenne
1 teaspoon garlic granules
1 teaspoon onion powder
1/2 tablespoon gingerroot
1 tablespoon dry mustard

Recipe

1 rub it! great on ribs.

Monday, March 30, 2015

Herb Biscuits

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

1 cup wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon thyme
1/3 cup light butter
1 cup light sour cream

Recipe

1 preheat oven to 400 degrees. wisk dry ingredients together in a bowl. cut in the butter with a pastry blender of 2 sharp knives. when the mixture has reached a crumb consistency, add the sour cream. mix until the dough begin to pull away from the bowl. flour counter top with wheat flour, and knead the dough 8 to 10 times. using a drinking glass, cut our 8 - 10 biscuit rounds. bake in a preheated oven for 12-15 minutes.
2 serve warm and enjoy!

Ham-n-rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 10
4 lbs ham (jenny-o turkey ham)
2 tablespoons butter
2 (10 1/2 ounce) cans french onion soup
3 cups minute rice
2 (10 1/2 ounce) cans water

Recipe

1 cut turkey ham into cubes.
2 place two (2) tablespoons butter and cubed ham in dutch oven on medium high until brown.
3 once heated add rice, soup, and water.
4 cook over medium heat stirring regularly until water has soaked inches.
5 note: as with most rice it will be mushy until refridgerated and reheated.
6 addition: add diced green olives for additional flavor.

Stetson Chopped Salad

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

Servings: 2
2 ounces israeli couscous, cooked
2 ounces arugula, chopped
2 ounces roma tomatoes, diced
1 1/2 ounces smoked salmon, diced small
1/2 ounce asiago cheese
1/2 ounce pepitas
1/2 ounce black currants
1 ounce super sweet dried whole corn
1/2 cup pesto sauce
1 shallot, roughly chopped
1 cup aioli
1 cup buttermilk
1/2 teaspoon coarse black pepper
1/2 lemon, juice of
salt & pepper

Recipe

1 layer salad ingredients in large bowl.
2 to make dressing, add first 3 ingredients to food processor and blend thoroughly.
3 with motor running pour in buttermilk.
4 add remaining ingredients to combine.
5 dress salad as desired, tossing to combine.
6 store remaining dressing in refrigerator.

Green Chilies Cornbread Stuffed With Beef Fajita

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

Servings: 4
1 lb fajita beef, cut into 1/2 inch pieces
1 lime
2 teaspoons ground cumin
1/2 teaspoon salt
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 medium onion, cut into 1/2 inch pieces
1 medium bell pepper, seeded and cut into 1/2 inch pieces
2 (7 ounce) packages yellow cornbread mix
2 eggs
1 cup milk
2 (4 ounce) cans chopped green chilies
3 tablespoons canola oil or 3 tablespoons vegetable oil
2 cups shredded monterey jack cheese
sour cream
2 avocados, peeled seeded and cut into small cubes
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
4 -5 roma tomatoes, chopped
1/3 cup fresh cilantro, chopped
1 lime
salt, to taste

Recipe

1 preheat oven to 400 degrees. place beef in bowl. squeeze lime juice over meat. add cumin and salt and toss to evenly coat. pour 2 tablespoons oil into 11-inch iron skillet. cook meat until brown. add onion and bell pepper. cook for about 15 to 20 minutes on medium-high heat until meat is done and onions start to brown. remove from heat. transfer to a plate or platter and set aside.
2 mix cornbread mixes with eggs and milk until blended. stir in-green chilies. pour 3 tablespoons oil into the cast iron skillet. heat until oil is hot and pour 1 1/2 cups of cornbread batter into pan, making sure bottom is evenly covered with batter. bake for 10 minutes. cornbread will be set but not brown on top. remove from oven.
3 spread beef mixture on top of cornbread leaving about a 1/2 inch space all the way around the edge. top beef mixture with monterrey jack cheese. top with remaining cornbread batter. bake for 25 minutes or until top is golden brown.
4 let stand about 5 minutes before cutting. cut into 4-6 wedges. to serve, top each slice with avocado pico de gallo and spoonful of sour cream.
5 for avocado pico de gallo: combine all ingredients except lime. squeeze lime juice over all and toss to evenly coat. add salt to taste. refrigerate until needed.

Garlic Ranch Chicken

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

Servings: 4
4 boneless skinless chicken breast halves
1 cup fat free ranch dressing
2 tablespoons garlic, chopped
1 tablespoon fresh basil, chopped

Recipe

1 combine the dressing, garlic and basil in a large resealable plastic bag.
2 add chicken pieces, turning them to coat.
3 seal bag and place in the refrigerator for 1/2 hour.
4 preheat grill to medium heat.
5 remove chicken from marinade; discard marinade.
6 grill chicken breasts for 6 to 8 minutes on each side or until juices run clear when pierced with a fork.
7 oamc - to freeze: place chicken and marinade ingredients into a large freezer bag. seal, pushing out as much air as possible. label and freeze. to serve: thaw in fridge overnight. grill as directed in recipe.

Mexicali Ratatouille

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

Servings: 4
2 tablespoons canola oil
1 onion, chopped
3 zucchini, cut in cubes (or calabacitas)
1 red bell pepper, cut in squares
2 fresh jalapeno peppers, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon california chili powder
1 (14 ounce) can diced tomatoes
fresh cilantro (to garnish)

Recipe

1 preheat oven to 350 degrees f.
2 heat oil in a large skillet and saute onion for about 3 minutes.
3 add bell pepper, zucchini, oregano and cumin and saute 5 minutes more.
4 stir in tomatoes and jalapeno chilies.
5 transfer mixture to a 2 1/2 quart casserole and bake for 30 minutes.
6 garnish with cilantro and serve.
7 makes 4-6 portions.

Killer Provolone-stuffed Pesto Burgers

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

Servings: 3
1 1/2 lbs lean ground beef
1 (1/2 ounce) package dry pesto sauce mix
1 cup shredded provolone cheese or 1 cup mozzarella cheese, and more if desired
3 kaiser rolls
3 slices tomatoes
3 lettuce leaves
3 slices red onions
3 tablespoons mayonnaise
1 teaspoon prepared basil pesto (in the jar)

Recipe

1 mix dry pesto mix into hamburger well.
2 shape into 6 thin patties, (they will be large).
3 (make sure edges are nice, not cracked).
4 top 3 patties with the provolone cheese evenly, in the center.
5 top each with the remaining patties and seal edges well.
6 in very small bowl, mix mayo and jarred pesto sauce for spreading later.
7 grill burgers, approximately 12-13 minutes total, turning once, or til burgers are done, over medium-high grill.
8 when burgers are just about done, grill buns lightly.
9 spread inside top rolls with pesto mayo, place burgers on bottom roll.
10 top burgers with lettuce, tomato and onion.
11 place top rolls on.

Green Chilie-chicken Lasagna

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 6
2 (10 ounce) cans rotel
1 can cream of mushroom soup
2 cups chopped cooked chicken
6 green onions, sliced
6 7-inch flour tortillas
1/4 cup chopped fresh cilantro
1 (8 ounce) package monterey jack cheese

Recipe

1 preheat oven to 350.
2 stir together rotel and mushroom soup in a saucepan over medium-high heat 6-8 minutes.
3 stir in chicken and green onions.
4 arrange 2 tortillas in a lightly greased 7" x 11" baking dish, and spread 1/3 of tomato mixture on top; sprinkle with 1/3 of cilantro and 1/3 of cheese.
5 repeat layers twice, ending with cheese.
6 bake@ 350 for 30 minutes.
7 let stand 10 minutes before serving.