Molasses Cookies

3/4 cup Crisco shortening

1 cup sugar plus more for coating before baking

1 egg

1/3 cup molasses

2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda 

1/2 teaspoon ground clove

1/2 teaspoon ginger

1 teaspoon cinnamon

Preheat oven to 350 degrees.

Cream sugar into shortening, one tablespoon at a time.  Add egg and beat until fluffy.  Add molasses, Shift flour, salt, baking soda, and spices (clove, ginger, cinnamon), Add dry ingredients into the shortening mixture 1/2 cup at a time. The batter will become very thick.

Form into small balls about 1/2 inch in diameter.  Roll in sugar.  Place on greased baking sheet.  No need to flatten the balls.  Bake until cookies are puffy and the tops just begin to crack, approximately 5 to 7 minutes.  Let cookies sit on the baking sheet a few minutes before moving them to a cooling rack.  

Makes approximately 60 cookies.

Cucumber Basil Ranch Water

1 cup basil leaves, plus more for garnish
1/2 cup thinly sliced English cucumber (from 1 cucumber), plus more for garnish
1/2 cup (4 oz.) tequila blanco
1/4 cup fresh lime juice (from 2 or 3 limes)
2 Tbsp. simple syrup
1 (12-oz.) bottle chilled sparkling mineral water (such as Topo Chico)
 
Muddle the mixture:
Place basil, cucumber, tequila, lime juice, and simple syrup in a pitcher. Muddle using a cocktail muddler or the handle of a wooden spoon until fragrant, about 30 seconds. Add sparkling water; stir until combined, about 10 seconds.
 
Divide among 4 highball glasses filled with ice. Garnish with cucumber slices and basil leaves.
 

Lemon Arugula Salad with Parmesan Cheese

      4 cups arugula, washed

1 cup cherry tomatoes, halved

1/2 cup shredded Parmesan cheese

For the dressing:

2 Tablespoons extra virgin olive oil

2 Tablespoons lemon juice

1 1/2 teaspoons honey {or natural sweetener}

3 garlic cloves, minced

1/4 teaspoon sea salt

1/8 teaspoon black pepper

In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese. Serve immediately.

Tuscan Summer Stone Fruit, Tomato, and Burrata Salad

4 tablespoons olive oil
kosher salt and pepper
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup lightly torn fresh basil, plus more for serving
1 tablespoon chopped fresh oregano
2-3 peaches, nectarines, and red plums sliced
1/2 cups of pitted cherries
1 cup cherry tomatoes, halved if large
8 ounces burrata cheese, torn

In a mason jar, combine the 4 tablespoons of olive oil, the red wine vinegar, lemon juice, basil, and oregano. Season to taste with salt and pepper.

In a large salad bowl, combine the peaches, nectarines, plums, tomatoes, and cherries. Add the vinaigrette and toss well to combine. Let sit for 5-10 minutes or cover and chill for up to overnight.

To serve break the burrata over the salad, and season with salt. Top with fresh basil.

 6 servings

Carne Asada and Pico de Gallo

For the marinade:
6 cloves garlic, finely chopped
1 tablespoon sea salt
1 teaspoon black pepper
½ teaspoon dried Mexican oregano
½ teaspoon smoked paprika
¼ teaspoon ground cumin
¾ cup beer
½ cup orange juice
4 tablespoons lime juice
4 tablespoons grapeseed oil
2 ½ teaspoons Worcestershire sauce
1 tablespoon apple cider vinegar
 
For the steak:
15 scallions 
1 (2-lb) flank or skirt steak
2 serrano chiles, stemmed and halved lengthwise
1 small white onion, thinly sliced
1 cup chopped fresh parsley
 
For serving:
1 tablespoon grapeseed oil
Pinch of salt
12 corn tortillas, warmed
 
Pico de Gallo
4 tomatoes, chopped
2 serrano chiles, seeded, deveined, and chopped
1 small onion, chopped
2 tablespoons chopped parsley
3 tablespoons lime juice
Salt and black pepper, to taste

 For the Pico de Gallo, combine all the ingredients in a large bowl. Cover and refrigerate for at least 15 minutes. The salsa can be stored in an airtight container in the refrigerator for up to three days.

 For the marinade, in a large bowl, combine all the ingredients and mix well.

 For the steak, cut 6 scallions (spring onions) in half lengthwise. In a large zip-top bag, combine the remaining ingredients with the halved scallions and marinade. Seal and shake to thoroughly mix. Refrigerate for 2–12 hours. Preheat a grill to high heat.

 Remove the steak from the marinade, then pat dry. Place the steak on a wire rack set over a rimmed baking sheet. Set aside for 30 minutes to bring to room temperature. Discard the marinade.

 Place the steak on the grill and cook for 3–5 minutes on each side, until lightly charred and the temperature reaches 125°F for medium-rare. Transfer the steak to a cutting board, then set aside to rest for 5 minutes.

 Meanwhile, in a small bowl, combine the remaining scallions, grapeseed oil, and salt. Toss until well coated. Place the scallions on the grill and cook for 4–6 minutes, turning occasionally, until softened and lightly charred.

 Slice the steak against the grain, then arrange it in a serving dish. Serve it with the grilled scallions, warm tortillas, and Pico de Gallo. 

Serves: 6

 

Rice and Black Bean Salad

 2 14-ounce cans of chicken broth
1 clove garlic, minced

1 bay leaf

2 teaspoons each chili powder, ground cumin and thyme

2 cups brown rice

2 15 ounces cans of black beans, drained and rinsed

1 sweet red pepper, diced

6 green onions, chopped including tops

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

3 tablespoons olive oil

1 jalapeno pepper, diced

1 teaspoon chili powder

1 clove garlic, minced

1/2 teaspoon salt

1/4 cup minced cilantro or parsley

Combine first six ingredients with rice in a baking dish. Cover and bake at 350 degrees for 50 - 60 minutes, until rice is cooked and no liquid remains.  Let cool slightly and combine with the beans, red and jalapeno peppers and onions in a bowl.

Whisk together the remaining ingredients and toss with the rice and beans. Chill but bring back to room temperature before serving. 

12 - 14 servings

Chicken Divan

 2 - 3 Chicken breasts, cooked & sliced

2 cups fresh broccoli, cooked until tender crisp

1/4 cup slivered almonds

1 can cream of chicken soup

1/2 cup mayonnaise

1/2 tablespoon lemon juice

1/4 teaspoon curry powder

1/2 cup grated cheddar cheese

Layer 8x8 casserole dish that has been sprayed with cooking spray as follows: broccoli, chicken sauce made of the chicken, the soup, mayonnaise, lemon juice and curry powder.  Sprinkle with almonds and grated cheese.  Bake at 350 for 30 - 45 minutes until heated through.

Artichoke Dip

 1 can 14 ounces artichokes, drained
1 cup Parmesan cheese
1 cup mayonnaise
garlic salt to taste
paprika

Break artichokes in pieces and combine with cheese, mayonnaise and garlic salt. Place in small casserole dish. Sprinkle with paprika. Bake 25 minutes at 350 degrees. Serve as a hot spread for crackers.

Mexican Street Corn and Chicken Casserole

 1/2 cup light mayonnaise
3 tbsp. fat-free plain Greek yogurt
1 1/2 tsp. honey
1 tsp. chili powder
1 tsp. ground cumin
2 cups frozen sweet corn kernels, slightly thawed (fire roasted, if available)
1 lb. raw boneless skinless chicken breast cut into bite-sized pieces
1/2 cup chopped fresh cilantro, or more for topping
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese, divided

 Preheat oven to 375ºF. Spray an 8” X 8” baking pan with nonstick spray.

 In a large bowl, combine mayo, yogurt, honey, chili powder, and cumin. Mix until uniform. Add corn, chicken, cilantro, onion, and 1/4 cup cheese. Mix well.

 Transfer mixture to the baking pan, and smooth out the top. Bake until chicken is fully cooked and entire dish is hot and bubbly, 30–35 minutes.

 Serve topped with remaining 1/4 cup cheese. Serves 4

Creamy Chicken and Vegetable Soup

1 tablespoon olive oil

8 ounces of boneless, skinless chicken breasts cut into 1-inch chunks

2 tablespoons unsalted butter

3 garlic cloves, minced

8 ounces mushrooms, thinly sliced

8 ounces fresh green beans, trimmed and cut into 1–2-inch pieces

1 onion diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup flour

2-3 cups chicken stock

1 bay leaf

1/4 cup half and half

1 sprig rosemary

2 tablespoons fresh parsley leaves

Heat olive oil in a large stockpot or Dutch oven over medium heat.  Season chicken with salt and pepper, to taste. Add chicken to stockpot and cook until golden, about 2-3 minutes; set aside.

Melt butter in stockpot or Dutch oven over medium heat. Add onion, mushroom, green beans, garlic, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf, chicken, and cook stirring constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes, season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired. Serves 4.

Chorizo and Seafood Stew

1 tablespoon olive oil

12 ounces uncooked ground chorizo
1 small red onion
1 small red bell pepper
3-4 crushed garlic cloves
1 cup dry white wine
1 14.5 ounce can of fire roasted tomatoes
1 14.5 ounce can of chicken broth
2 pounds fresh mussels, scrubbed, debearded
1 pound shrimp
1 pound bay scallops, patted dry

Heat 1 tablespoon olive oil in the bottom of a large (5-6 quart) Durch oven. Add chorizo, onion and bell pepper. Cook, breaking up the chorizo into small bits with a wooden spoon, until chorizo is cooked through and lightly browned. 12-14 minutes.

Stir in garlic; cook 1 minute. Stir in wine; boil to reduce slightly, 1-2 minutes. Stir in tomatoes and broth and simmer 10 minutes.  Season to taste with salt and pepper

Add the mussels; cover the pot and cook until a few have opened, about two minutes. Add the scallops and shrimp and cook until all the mussels have opened.

To serve, ladle into deep bowls, spooning plenty of broth over.

Whole Wheat English Muffin Bread

1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
2 tablespoons vital wheat gluten flour (optional: will yield a slightly softer, fluffier bread)
1 tablespoon light brown sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Yeast
1 1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup of skim milk
1/4 cup of water
2 tablespoons extra virgin olive oil
Cornmeal (for sprinkling the pan)

 Lightly grease an 8½x4½-inch loaf pan with cooking spray. Dust the bottom and sides with cornmeal. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, vital wheat gluten flour (if using), brown sugar, yeast, salt, and baking soda.

In a microwave-safe bowl or large glass measuring cup, combine the milk, water, and oil. Microwave in 30 second intervals, until the liquid reaches 120-130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer.

Pour the warm liquids over the dry ingredients, then beat the mixture on high speed for one minute. The dough will be very soft, somewhat sticky, and moist. Transfer the dough to the prepared pan, then press it gently with the back of your hand to make it as even as possible.

Lightly grease a sheet of plastic wrap with cooking spray, then cover the pan and let rise in a warm, draft-free place, until the dough just barely rises over the top rim of the pan, about 1 hour, depending upon the temperature of your kitchen. (Alternatively, you can place the loaf in your refrigerator to rise overnight. Let stand at room temperature for 30 minutes prior to baking.) Towards the end of the rise time, place a rack in the center of the oven and preheat oven to 400°F.

Once dough has risen, remove the plastic wrap and bake for 22 to 27 minutes, until it is golden brown and the interior temperature registers 185-190°F. Check the dough at the 15-minute mark—if it is browning too quickly, lightly tent the pan with foil, then continue baking until the bread is done. Remove the bread from the oven and let stand for 5 minutes in the baking pan. Gently turn the bread out from the pan and place it on a cooling rack. Allow bread to cool completely before slicing. 

Easy Buttermilk Biscuits

2 cups all-purpose flour spooned & leveled (250 grams)
1 tablespoon baking powder
¼ teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold unsalted butter cubed (85 grams)
¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml)

 Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cubed cold butter and cut it into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently mix until the dough starts to come together.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds (like a letter). Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat the folding process two more times.

Place the dough onto a lightly floured surface and pat it down into a 1/2-inch-thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Make sure not to twist the biscuit cutter as you're cutting, just press the cutter straight down and pull it straight back up.

Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 8 to 10 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.

Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.

Bake for 15 to 17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter, if desired. Allow to cool for a few minutes, serve, and enjoy!

Slow Cooker Apple Pear Oatmeal

1 cup uncooked steel-cut oats

1 apple, peeled, cored, and cut into 1/2-inch pieces

1 pear, peeled, cored, and cut into 1/2-inch pieces

1 1/2 cups milk

1 1/2 cups water

2 tablespoons brown sugar

1 tablespoon butter

1 teaspoon cinnamon

1/2 teaspoon salt

Coat inside of slow cooker with cooking spray.

Add all ingredients, stir, cover, and cook on low for 7 hours.

Sausage and Potato Breakfast Casserole

 1 pound bulk pork sausage

2 tablespoons flour

1 1/2 cup milk

1 1-pound package frozen shredded hash brown potatoes

1 1/4 cups grated sharp cheddar cheese 

Preheat oven to 350 degrees.  Butter an 8x8x2 inch glass baking dish. Cook sausage in heavy large skillet

over medium-high heat until brown, breaking into small pieces with the back of a spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.

Arrange potatoes in the prepared dish. Top with 1 cup of cheese, the sausage mixture and remaining 1/4 cup of cheese.

Bake casserole until potatoes are tender, about 45 minutes. Serves 6

Baked French Toast

1 loaf cinnamon swirl bread, cubed

1 8-ounce package cream cheese, cubed

8 eggs

2 1/2 cups milk

6 tablespoons butter

1/4 cup maple syrup

Butter a 9x13 inch baking dish and then cover the bottom of the pan with half of the bread cubes. Scatter the cream cheese cubes over the bread cubes, then top with remaining bread cubes.  In a blender, combine eggs, milk, butter, and maple syrup.  Pour over bread and cream cheese.  Cover and refrigerate for a few hours or overnight.  Bake uncovered at 350 degrees for 30-40 minutes, or until a knife inserted in the middle comes out clean. Let stand about 10 minutes before cutting. Serve with warm maple syrup.

Taco-Style Spaghetti Squash

 2 1 1/2-pound spaghetti squash, halved lengthwise and seeded

1 1/2 cups water, divided

1 tablespoon olive oil

1 pound 90% lean ground beef

1 cup chopped yellow onion

2 teaspoons Chile powder

2 teaspoons garlic powder

2 teaspoons cumin

1 teaspoon salt

2 tablespoons tomato paste

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

3 cups angel hair coleslaw

2 tablespoons lime juice

2 tablespoons chopped fresh parsley

1 cup shredded Mexican 4-cheese blend, divided (4 oz.)

1 medium avocado, sliced

Place 1 spaghetti squash half, cut side up in an 11x7-inch microwave safe dish. Pour half a cup water into the squash cavity; top with another squash half, cut side down, making a whole squash. Microwave on high until squash is tender, 8 to 10 minutes. Repeat with 1/2 cup water and the two remaining squash halves.  Let stand until cool enough to handle.

While squash cooks, heat oil in a large skillet over medium high.  Add beef and onion; cook, stirring often to combine, until beef is browned, and onion is tender, about 6 minutes. Stir in Chile powder, garlic powder, cumin, and 1/2 teaspoon salt; cook stirring constantly, until mixture is fragrant, and beef is well coated with spices, about 1 minute. Add tomato paste; cook, stirring constantly, until incorporated, about 1 minute. Stir in remaining 1/2 cup water; bring to simmer over medium-high. Simmer, stirring often, until thickened, about 2 minutes. Stir in beans. Remove from heat.

Drain any liquid from squash halves. Using a fork, scrape insides of squash halves to remove spaghetti-like strands and toss to combine. Return strands to squash cavities.

Toss together coleslaw, lime juice, parsley, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 cup beef mixture into each squash half and top withe cheese, avocado and slaw mixture. Serves 4.

Picadillo

1 teaspoon vegetable oil
1/2 medium white or red onion, thinly sliced or chopped
2 jalapeño peppers, seeded and diced
1 pound ground beef
4 to 5 cloves garlic, peeled and diced
4 medium tomatoes, seeded and diced
8 green olives, pitted and quartered, plus 2 tablespoons liquid from the jar
1/4 cup raisins, softened by soaking in warm water for 20 minutes
1 poblano Chile, or green bell pepper, seeded and chopped
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 small cone piloncillo, or 1 teaspoon brown sugar mixed with 1 teaspoon molasses
Kosher salt, to taste
Freshly ground black pepper, to taste
2 potatoes, peeled and cubed, optional
1/4 cup oil, optional
 
Drizzle oil into a large skillet and heat over medium-high heat, until oil starts to shimmer. Add onions and jalapeños and cook, stirring occasionally, about 3 to 4 minutes or until vegetables start to soften. Move to one side of skillet.
 
Put ground beef in a cleared area of skillet and use a spatula to break up into a few large chunks. Let cook undisturbed for about 3 minutes.
 
Break beef into smaller pieces and stir, combining meat with vegetables. Reduce heat to medium. Continue to cook for another 7 or 8 minutes, stirring occasionally, until beef starts to brown.
 
Add garlic and cook for an additional 2 minutes.
 
Add tomatoes, olives and juice, raisins, pepper, cumin, cloves, piloncillo or sugar and molasses, salt, and black pepper and decrease the heat to low; continue to cook for another 10 to 12 minutes.
 
Optional: Fry potatoes in oil over medium-high heat in a large skillet, flipping occasionally until potatoes turn evenly brown. Drain potatoes on paper towels or brown paper, then fold them into the beef mixture. Serves 6.
  

Grilled Steak and Elote Tacos

2 ears fresh corn, husks removed
2 tablespoons (or more) mayonnaise
2 tablespoons cilantro or parsley, chopped
1 fresh lime, zested and juiced, plus wedges for serving
1/2 teaspoon Chile powder
1/2 fresh jalapeño pepper, seeded and finely diced (optional)
Kosher salt

1 lb. skirt steak
1/2 teaspoon ground cumin

Kosher salt

8 (6 inch) corn tortillas
1/4 c. crumbled Queso Fresco or Cotija cheese

Preheat grill to medium-high.  Place corn on oiled grates and grill occasionally turning, until slightly charred, about 10 minutes. Transfer to a cutting board to cool. Cut the corn kernels off the cobs and place kernels in a medium bowl. 

Add mayonnaise, cilantro or parsley, lime zest and juice, Chile powder, diced jalapeño, and salt to taste; stir to combine.  Set aside.

Sprinkle steak evenly with cumin and 1/2 teaspoon salt.  Increase grill temperature to high and grill steak to desired degree of doneness … 1 minute and 30 seconds to 2 minutes per side for medium-rare. Transfer to a cutting board.

Grill the tortillas until the edges become slightly charred. Thinly slice steak across the grain and divide among the tortillas. Top with the corn mixture and cheese; garnish with cilantro or parsley and serve with lime wedges.  Serves 4

Fillet of Beef with Mustard Cream Sauce

2 tablespoons butter

2 8 ounce 1 1/4-inch-thick tenderloin steaks

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce 

1/4 cup brandy

1/2 cup whipping cream

Melt butter in heavy large skillet over medium high heat.  Add steaks and cook to desired doneness, about 4 minutes per side for rare. Add mustard and Worcestershire sauce to skillet. Season with pepper. Stir to combine. Remove pan from heat. Add brandy and ignite with match. When flames subside, return skillet to heat. Transfer steaks to plates. Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes. Pour over steaks and serve. 

Makes 2 servings

Bistecca Balsamico

4 New York Strip Steaks
4 tablespoons cracked peppercorns
3/4 cup balsamic vinegar
4 tablespoons butter

Pre-heat nonstick skillet to high with no butter or oil. Coat steaks with peppercorns and salt to taste. Sear steaks in dry pan and cooked to desire temperature (5-7 minutes per side for medium rare). Remove steaks to platter, tent with foil, and let rest.

Deglaze hot pan with Balsamic vinegar. Reduce to about 1/2 cup. Add butter in 1 tablespoon increments and swirl until incorporated. Plate steaks and pour sauce over.

BBQ Beef Stuffed Potatoes

1/3 cup brown sugar
4 oz tomato paste
2 tbsp Worcestershire Sauce
1 tbsp chili powder
1 tsp salt
1 tsp fresh ground black pepper
1 1/2 lb boneless chuck roast
1 1/2 cups red onion sliced vertically
Cooking Spray
6 4 oz russet potatoes
2 tsp olive oil
4 oz sharp cheddar cheese shredded
6 tbsp sour cream
3 green onions sliced thin on the bias

 Trim the ends from the red onion and slice vertically. Place in a slow cooker that has been coated with cooking spray.

 In a small bowl combine the brown sugar, tomato paste, Worcestershire Sauce, chili powder, salt and pepper. Stir to mix and rub evenly on both sides of the boneless chuck roast. Place roast on top of red onions.

 Rub potatoes with oil and season all over with salt and pepper. Wrap each potato in parchment paper and place on top of roast. Cover with lid and cook on Low for 8 hours.

 Shred the cheddar cheese and slice the green onion. Set aside.

Remove lid and potatoes. Shred BBQ beef with a fork and stir with cooking sauce and onions.

 Unwrap each potato and slice open on top. Using a fork, fluff potato inside. Top each potato with 1/2 cup BBQ beef mixture, tablespoon of sour cream, shredded cheese and green onions. Serve immediately. Serves 6.

Three Bean and Corn Salad

Salad Ingredients:

12 ounces fresh green beans, trimmed and cut into 1 to 2 inch pieces, cooked to crisp-tender and cooled

1 and 1/3 cup of fresh sweet corn kernels (3 to 4 ears of corn) cut from cob

1 can red kidney beans (15 ounce car) rinsed and drained

1 can cannelloni beans (15 ounce can) rinsed and drained

1 medium red pepper, cut into 1/4 inch pieces

Dressing Ingredients:

1 small shallot, finely chopped

1/4 cup olive oil

3 tablespoons fresh lime juice (from 2 to 3 limes)

2 tablespoons white wine vinegar

2 tablespoons honey

1 tablespoon chopped fresh tarragon leaves

1 tablespoon Dijon mustard

Preparation:

Clean and cook green beans.  Transfer to a large bowl.  Add corn, red and white beans, and red pepper.  Add dressing to bean mixture and toss to coat.  Cover and refrigerate at least one hour to blend flavors. 

Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries

 Dressing Ingredients:

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1/2 tablespoon fresh thyme leaves

3/4 cup olive oil

Dressing Preparation:

Whisk first 3 ingredients.  Gradually add olive oil.  Season with salt and pepper.

Salad:

Toss large bag of spring greens salad mix, 1 cup dried cranberries, and 1 small red onion very thinly sliced in large bowl.  Mix enough dressing to lightly coat.  Sprinkle with 1 5.5 ounce log of fresh goat cheese, crumbled, and 8 ounces of honey-roasted salad pecans or walnuts.

Celery Seed Dressing for Butter Lettuce Salad

Dressing Ingredients:
1/4 cup sugar

1/2 teaspoon celery seeds

1/4 salt

1/4 cup mayonnaise

3/4 teaspoon Dijon mustard

1/4 cup cider vinegar

1/2 cup canola oil

Dressing Preparation:

Mix all ingredients in a jar with a lid.  Shake vigorously.

Salad Ingredients and Serving:

Place cleaned butter lettuce on small plates,  Top with very thinly sliced red onions and sprinkle with sesame seeds.  Drizzle with dressing to serve.

Halal Cart Chicken Salad

 Ingredients:

1/4 cup extra-virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

3 garlic cloves, divided, finely grated

4 tablespoons of fresh lemon juice, divided

2 cups shredded rotisserie chicken

1 teaspoon flaky or kosher salt, plus more

1 cup plain whole-milk yogurt

1/4 cup mayonnaise

1/2 teaspoon sugar

Freshly ground pepper

1 small red onion, thinly sliced

1 cup halved cherry tomatoes

1 large head of iceberg lettuce or 2 heads of romaine lettuce

1 cup salted pita chips

 

Preparation:

Heat oil in a small skillet or saucepan.  Add oregano, coriander, cumin, turmeric, and cook until fragrant (about 30 seconds).  Transfer to a medium bowl and whisk 1 grated garlic clove and 3 tablespoons of lemon juice.  Add chicken to the bowl and toss to coat.  Season with salt.  Set aside.

Whisk yogurt, mayonnaise, sugar, remaining 2 cloves of garlic, ½ teaspoon of salt, in a small bowl and season with pepper.

Place lettuce on a platter and drizzle with part of the dressing.  Top with chicken, tomatoes, onions, and pita chips. Serve with extra dressing on the side.

 

Note: Add other salad items such as cucumbers, drained and rinsed garbanzo beans, calamata olives.

 

 

Pan Sauteed Chicken with Vegetables and Herbs

 4 boneless, skinless chicken breasts

1/8 teaspoon pepper

1/8 teaspoon paprika

2 tablespoons all-purpose flour

2 tablespoons olive oil

2 small red onions, cut into quarters

8 ounces whole fresh baby carrots (about 16)

1-pound new potatoes, cut in quarters

1 1/2 cups Swanson chicken stock

3 tablespoon lemon juice

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped fresh thyme leaves 

Heat the oven to 350 degrees. Combine the pepper, paprika and flour. Coat the chicken with the flour mixture.

Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.

 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock lemon juice and oregano and heat to boil. Return the chicken to the skillet and cover the skillet

 Bake at 350 degrees for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Grilled Halloumi Salad

Ingredients:

2 tablespoons red wine vinegar

1 teaspoon fresh lemon juice (from 1 lemon)

½ teaspoon za’atar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 clove garlic, grated or finely chopped

5 tablespoons olive oil, divided

12 ounces Halloumi cheese, sliced ½ inch thick

2 hearts romaine lettuce, coarsely chopped

1 15-ounce can chickpeas, drained and rinsed

1 English cucumber, thinly sliced

1 small red onion, thinly sliced

½ cup kalamata olives, pitted and halved

 

Preparation:

To prepare dressing, whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl.  Slowly whisk in 4 tablespoons oil to infuse.

Heat a cast-iron skillet or barbeque grill to high heat.  Add remaining 1 tablespoon oil to a bowl and add the cheese.  Swirl to coat.  Working in batches if necessary, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.  If using the grill, spray first with cooking spray and use a metal spatula to flip, turn, and remove the grilled cheese to a platter when grill marks appear.

Place romaine, chickpeas, cucumber, onion, and olives on serving plates.  Add dressing and toss to cover.  Divide cheese among plates.

Grapefruit, Avocado, and Hearts of Palm Side Salad

 Salad Ingredients:

1-2 heads of romaine, chopped

1 grapefruit, peeled and cut into sections

1 can of hearts of palm, rinsed, drained, and cut into 1/2 inch slices

1/2 cup thinly sliced red onion

I ripe avocado, cut into wedges

Dressing Ingredients:

2 tablespoons canola oil 

1/2 teaspoon of grated lime peel

1 tablespoon fresh lime juice 

1 tablespoon of mayo

1 teaspoon honey

1/8 teaspoon of black pepper

Preparation:

Combine first five dressing ingredients (oil through honey) in a small jar or bowl with a lid.  Shake vigorously. 

Using small side salad bowls, top romaine with grapefruit sections, hearts of palm, onion, and avocado.  Drizzle with dressing and season with pepper.

Chopped Salad with Chicken

Salad Ingredients:

2 heads of romaine

2 cups of chopped cooked chicken

1/4 cup thinly chopped red onion

1 cup cherry tomatoes, halved

1 cup cooked ditalini pasta (small tubular pasta)

Dressing Ingredients:

2 tablespoons Dijon mustard

2 tablespoons rice vinegar

2 tablespoons red wine vinegar

1 small garlic clove, minced

2 teaspoons honey

1 teaspoon dried oregano

Salt and Pepper to taste 

Preparation:

Combine dressing ingredients.  Shake vigorously.  This dressing can be made in advance and will keep for up to a month.

Cantaloupe and Sugar Snap Pea Salad

Ingredients:

1 small cantaloupe

8 oz. sugar snap peas

8 oz. ricotta salata (or feta if you can’t find ricotta salata)

3 tablespoons fresh tarragon leaves

1/8 cup olive oil

1 lemon

Flaky sea salt

 

Preparation:

Scoop out seeds from the cantaloupe, cut into wedges and remove rind.  Very thinly slice cantaloupe or use a vegetable peeler or mandolin to create thin ribbons.  Remove strings from the sugar snap peas.  Cut ricotta salata into small cubes or thin slices.

Sprinkle with tarragon leaves.

Drizzle with olive oil and squeeze fresh lemon juice over the salad.

Sprinkle with sea salt before serving.

King Ranch Casserole

1 medium green bell pepper, chopped

1 medium yellow onion, chopped

2 Tbsp. vegetable oil

2 cups chopped cooked chicken

1 (10.5-oz.) can cream of chicken soup

1 (10.5-oz.) can cream of mushroom soup

1 (10-oz.) can diced tomato and green chiles (such as Rotel)

1 tsp. chili powder

1/4 tsp. kosher salt

2 pinches garlic powder

2 pinches ground black pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated Cheddar cheese

In a large skillet over medium-high heat, sauté bell pepper and onion 5 minutes or until tender.  Stir in chicken and next 7 ingredients; remove from heat.

 Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish.

Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

 Bake at 350°F for 30 to 35 minutes. 

Grilled Chicken with Vegetables and Avocado Salsa

 4 medium skinless, boneless chicken breasts

1 lime

2 tablespoons olive oil

2 large tomatoes (10 oz. each), cut crosswise into 1/2-inch thick slices

2 medium red, orange or yellow peppers cut into quarters

1 ripe avocado, cut into 1/2-inch chunks

1 cup chopped jicama

1/4 cup chopped fresh parsley

1/8 teaspoon ground red pepper

Prepare outdoor grill for direct grilling on medium.

With meat mallet, pound chicken (placed between two pieces of plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

From lime, grate 1 1/2 teaspoon peel and squeeze 3 tablespoons juice.  In small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Brush tomatoes and peppers with oil mixture and place on hot grill. Cook 8-9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8-9 minutes or until browned on both sides and cooked through turning once.

While vegetables and chicken are grilling, in medium bowl, combine avocado, jicama, parsley, ground red pepper, 1/4 teaspoon salt, and remaining 2 tablespoons lime juice. Stir to combine. Makes 2 1/2 cups salsa.

Serve chicken and vegetables with salsa. Serves 4.

Bibb Lettuce, Avocado, and Dried Cranberry Salad

 Ingredients:

1/2 cup olive oil

2 tablespoons white wine vinegar

2 tablespoons orange juice

1 tablespoon Dijon mustard

Salt and Pepper to taste

Bibb lettuce

1 avocado – pitted, sliced

1/4 cup dried cranberries

2 tablespoons shaved Asiago or Parmesan cheese

 

Preparation:

Whisk oil, vinegar, orange juice, and mustard in small bowl to blend.  Season with salt and pepper to taste.

Put lettuce in individual salad bowls.  Arrange avocado slices and cranberries on top of the lettuce.  Sprinkle with cheese and drizzle with dressing.

Asian Cucumber Salad

 Ingredients:

2 English cucumbers – thinly sliced by hand or on a mandolin

Salt to taste

1/3 cup rice vinegar

1/2 teaspoons granulated sugar

2 tablespoons toasted sesame oil

2 tablespoons thinly sliced scallions

1 tablespoon minced garlic

1/8 teaspoon freshly grated ginger

1 tablespoon sesame seeds

Crushed red pepper flakes to taste

 

Preparation:

Place cucumber slices in a colander and sprinkle with salt; set aside.

Whisk vinegar and sugar together until sugar is dissolved.  Add sesame oil, garlic, ginger, and sesame seeds and stir.  Drizzle dressing over the cucumbers.

Sprinkle salad with sesame seeds and crushed red pepper to serve.

 

Simple Roasted Pork

Ingredients:

1⁄2 cup apricot preserves

1 teaspoon salt

1 teaspoon dried oregano

3⁄4 teaspoon garlic powder

1⁄2 teaspoon fresh ground black pepper

1 (3 lb) boneless pork loin, trimmed

cooking spray

 

Preparation:

Preheat oven to 425 degrees.

Place the preserves in a small saucepan over medium-low heat and cook 10 minutes or until melted.  Keep warm over low heat.

Combine salt, oregano, garlic powder, and pepper.  Rub evenly over pork.  Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.  Bake at 425º for 30 minutes.

Brush 1/4 cup preserves evenly over pork.

Bake an additional 10 minutes.

Brush remaining preserves evenly over pork.

Bake an additional 10 minutes or until meat thermometer registers 145 º.  Let stand 10 minutes before slicing.

 

NOTE: We find that a simple sauce of white wine, chicken broth, and fresh herbs reduced, then whisked with unsalted butter add to this dish.

Sausage and Apple-Stuffed Zucchini Boats

 Ingredients:

2 tablespoons butter

1 medium yellow onion, finely chopped

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seed, crushed

4 ounces italian sausage meat, crumbled

1 medium apple, peeled, cored, diced

3 cups bread prepared stuffing

1 1⁄2 cups chicken broth

4 medium zucchini

 

Preparation:

Heat oven to 350°F.

In a large saute pan, over medium heat, melt the butter.  Add onion, carrot, celery and fennel seeds.  Sauté until onion is tender and transparent, about 5 minute.

Add sausage and apple.  Sauté until meat is cooked, about 3 minute.

Add the stuffing and mix well.  Drizzle in broth and mix well.

Turn off the heat, cover the pan and let sit 10 minute.

Meanwhile, slice the zucchini in half lengthwise.  Use a spoon or melon baller to scrape out the seedy center of each half.  Arrange them on a rimmed baking sheet or in a large shallow baking dish.   Fill each half with the stuffing mixture, packing it well.  Bake until zucchini are tender, about 20 minute.