Frittata Bites

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 cup zucchini, shredded
• 1/2 cup red pepper, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon margarine or 1 tablespoon butter
• 1 cup cooked rice
• 1/2 cup part-skim mozzarella cheese, shredded
• 3 eggs, beaten
• 1/2 cup skim milk
• 1 1/4 teaspoons dried italian seasoning
• 1/2 teaspoon salt
• cooking spray

Recipe

• 1 cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
• 2 drain well; stir in rice.
• 3 cool; stir in cheese.
• 4 press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
• 5 combine eggs, milk, italian seasoning and salt; pour evenly over rice mixture.
• 6 bake at 350 degrees 25 minutes or until set.
• 7 cool in pan 5 minutes before removing.

Fresh Cream Of Asparagus Soup From The Farm

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

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/4 cup onion, minced
• 2 tablespoons garlic, minced
• 1/2 cup long grain rice
• 1 tablespoon butter (optional)
• 1 bunch fresh asparagus (can use 8 ounce pkg. frozen)
• 4 cups broth (chicken or vegetable)
• 1/8 teaspoon seasoning salt (optional)
• 1/8 teaspoon red pepper flakes (optional)
• 1/8 teaspoon ground black pepper (i use pepper)
• 1 tablespoon cream (or 1 tablespoon unsweetened soymilk or milk)
• 1 pinch saffron (optional)
• 12 croutons, 3-4 per bowl
• fresh ground pepper

Recipe

• 1 in a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened.
• 2 add rice and brown for 30 seconds.
• 3 add asparagus, and saute' for 2/3 minutes, adding broth and warm until comes to boil. add all seasonings, but not topping.
• 4 cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened.
• 5 blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth.
• 6 add blended mixture back into pot and warm, adding cream at end, stir gently.
• 7 ladle into soup bowls, add topping as desired.

Fresh Corn Salad With Spicy Shrimp And Tomatoes

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

Ingredients

• 6 ears fresh corn, cleaned and the kernels cut off
• 1 lb medium shrimp, peeled and deveined
• 10 ounces cherry tomatoes, cut in half
• 1 red bell pepper (raw or roasted)
• 1 1/2 teaspoons cajun seasoning
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon vinegar
• 1 teaspoon dried ancho chile powder
• salt & fresh ground pepper

Recipe

• 1 -place the corn kernels in a saucepan and cover with water. bring to a boil, then drain and rinse with cold water. set aside to cool.
• 2 in a bowl, mix the cajun seasoning and the shrimp. over medium heat, put the olive oil in a large skillet. when it's hot, add the shrimp, garlic and red pepper flakes. cook the shrimp 2 minutes on each side. remove from the pan to cool.
• 3 to make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
• 4 place all salad ingredients in a large bowl and pour the dressing over. toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
• 5 you can serve it at room temperature, or chilled. or even slighly warm, i would imagine. it's just delicious, as well as easy and quick!

Healthy Pantry-night Mediterranean Chicken

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

Ingredients

• Servings: 8
• 2 chicken breasts, trimmed and cut into bite sized chunks
• 1 (15 ounce) can garbanzo beans
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can peas
• 1/2 cup corn
• 1 small lemon, juice squeezed and zested
• 1/2 cup onion, diced
• 2 garlic cloves, diced
• 1/2 cup chicken stock
• 1/4 cup parsley, roughly chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• salt
• pepper
• cooking spray

Recipe

• 1 season the chicken to your liking with salt, pepper, tumeric, and cumin (i guessed at the seasoning measurments), but do be careful not to overpower it with the tumeric and cumin.
• 2 bring large skillet up to medium high heat with cooking spray. add onion. cook for about 2 minutes, until softened. add chicken and saute until cooked through and lightly browned on outside. about 3-5 minutes.
• 3 add the beans, peas, tomatoes, garlic, corn, and chicken stock. season again with salt, pepper, a little cumin, tumeric, and cinnamon. bring to a boil and lower heat to a rapid simmer. add juice of the lemon and about 1 teaspoon of the zest.
• 4 simmer uncovered for about 15-20 minutes, as flavors meld together and reduce a bit.
• 5 remove from heat and stir in parsley.
• 6 serve with couscous or your favorite healthy grain.
• 7 this is also great as a left over -- i like to eat it on a whole wheat pita with some dill pickle slices and a low-fat garlic yogurt sauce. yummy!

Creamy Curry Dressing

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

Ingredients

• 2/3 cup mayonnaise
• 1/3 cup plain yogurt
• 1/4 cup half-and-half or 1/4 cup heavy cream
• 3 tablespoons lemon juice
• 3/4 teaspoon curry powder (homemade curry powder is best!)
• 3/4 teaspoon sugar (gur) or 3/4 teaspoon jaggery (gur)
• 1 pinch hing (optional)
• salt
• freshly cracked black pepper

Recipe

• 1 combine all ingredients in non-reactive bowl and whisk well until creamy.
• 2 if the salad dressing is too thick, thin with a bit more half and half or heavy cream.
• 3 salad dressing is best prepared at least 1 hour in advance.
• 4 adjust seasonings just before serving if necessary.

Fresh Corn And Prawn Chowder

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 large onion
• 2 red chilies
• 2 tablespoons vegetable oil
• 1 red pepper, chopped
• 3 ears fresh corn on the cob
• 600 ml chicken stock
• salt and pepper
• 200 g peeled prawns
• fresh coriander
• 3 ripe but firm tomatoes
• 1 lime

Recipe

• 1 peel, halve and finely chop the onions.
• 2 deseed and chop the chillies.
• 3 heat the oil in a large saucepan, then fry the onions, chillies and red pepper over medium heat for about five minutes.
• 4 meanwhile, strip the leaves and silk from the corn and use a sharp, heavy knife to chop the stalk ends flat.
• 5 stand the cob on one end, and slice downwards, cutting off the kernels.
• 6 add those to the onion mixture and cook for another 10 minutes.
• 7 heat the stock to boiling and add to the pan.
• 8 bring it back to a boil, lower the heat and simmer for about 10 minutes until the corn is tender.
• 9 season with salt and pepper.
• 10 add the prawns and heat through.
• 11 if using raw prawns, heat until they turn pink.
• 12 coarsely chop the coriander and tomatoes and add to the pan.
• 13 adjust the seasoning with salt, pepper and lime juice.
• 14 serve immediately.

Apple Cider Ribs

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 2
• 2 lbs baby back ribs
• 1 1/2 cups apple cider
• dry rub seasonings or barbecue sauce, of your choice

Recipe

• 1 place a 2 lb. rack of baby back ribs in a foil lined shallow pan.
• 2 add 1 1/2 cups apple cider and cover lightly with foil.
• 3 bake at 250° for 3 hours basting every 1/2 hour or so with the cider.
• 4 after 3 hours remove from oven and add rub or sauce to ribs.
• 5 drain off some liquid if needed.
• 6 return to oven and bake uncovered for 1 hour at 325°.

Healthy One Pot Meal

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion
• 1 lb 93% lean ground beef
• 1 minced garlic clove
• 1 (4 ounce) can diced green chilies
• 1 cup frozen corn
• 8 ounces whole wheat egg noodles
• 1 cup 2% cheddar cheese
• 1 (14 ounce) can reduced-sodium diced tomatoes
• 1 (8 ounce) can reduced-sodium tomato sauce
• sea salt
• black pepper
• parsley flakes
• garlic powder

Recipe

• 1 in dutch oven or large covered pot saute onions and minced garlic in olive oil (i use the minced garlic in the jar).
• 2 add ground beef and cook until done.
• 3 add green chilies and corn and season to taste.
• 4 spread uncooked egg noodles on meat mixture.
• 5 sprinkle shredded cheese on top of noodles.
• 6 pour diced tomatoes and tomato sauce on top of noodles.
• 7 sprinkle with more seasonings.
• 8 turn stove to low and simmer for 1 hour or until noodles are cooked.

Jean D's Shepherds Pie

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

Ingredients

• Servings: 8
• 2 lbs ground beef
• 1 chopped onion
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder (optional)
• 1 (8 ounce) can tomato sauce
• 1/4 cup catsup
• 2 cups cooked vegetables
• 5 potatoes, cooked and mashed

Recipe

• 1 brown ground beef and onion. drain.
• 2 add seasonings, tomato sauce, catsup, and vegetables.
• 3 transfer to 10" pie plate or 2 qt casserole dish.
• 4 top with mashed potatoes. if desired, dot with butter and sprinkle lightly with parmesan cheese.
• 5 bake uncovered at 350* for about 20 minutes.

Frito Chili Dog Casserole

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 4 hot dogs, cut in 1-inch-inch pieces
• 1 onion, chopped (1 cup)
• 1 1/4 ounces mccormick chili seasoning mix
• 14 1/2 ounces diced tomatoes
• 1/2 cup water
• 8 ounces tomato sauce
• 8 1/2 ounces corn muffin mix
• 1/3 cup milk
• 1 egg
• 3/4 cup shredded cheddar cheese (6oz)
• 1 1/2 cups fritos corn chips (3oz)

Recipe

• 1 preheat oven to 400. heat nonstick skillet over medium-high heat. add beef, hot dogs, onion and seasoning mix; cook, stirring, until beef is browned and onion is just tender, 4-5 minutes.
• 2 stir in diced tomatoes with their juices, tomato sauce and water. transfer to 2-quart baking dish. in bowl, combine muffin mix, milk, egg and 1/4 cup cheese. spread over beef mixture, leaving 2" border; sprinkle with chips and remaining cheese. bake until bubbly and topping is cooked through, 20-25 minutes.

Jazzed Up Beans & Weiners With Fried Potatoes

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 10 -12 potatoes, peeled and sliced into coins
• 1 small onion, sliced into rings,and seperated
• 4 tablespoons butter or 4 tablespoons margarine
• 1 teaspoon black pepper
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon garlic powder
• 2 (15 ounce) cans lamb and beans
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon yellow mustard
• 1/4 cup chopped onion
• salt and pepper, to taste
• 5 -6 hot dogs, sliced into coins

Recipe

• 1 in electric skillet or large frying pan, melt butter and add onions.
• 2 add potatoes and seasonings, and combine well.
• 3 cover, and cook on low heat for 3-4 hours, turning occasionally.
• 4 in medium saucepan, combine beans, ketchup, brown sugar, mustard, onion, salt and peppper, and sliced hot dogs.
• 5 bring to boil, then reduce heat and simmer uncovered for 10 min.
• 6 ,or until heated through.

Ginger & Marmalade Plum Good Chicken (crock Pot)

Total Time: 5 hrs 5 mins Preparation Time: 5 mins Cook Time: 5 hrs

Ingredients

• Servings: 2
• 4 pieces chicken (your choice on cut & skin)
• 2 -3 tablespoons fresh grated gingerroot (you really won't get the same flavor from ground)
• 1 tablespoon fresh minced garlic (2-3 cloves)
• 1/2 cup plum jelly (mine was spiced plum)
• 1/2 cup orange marmalade
• 1/2 cup fresh orange juice (or from concentrate, diluted or not)
• 1/4 cup soy sauce
• 1 tablespoon asian seasoning (i used "emeril's asian essence")
• 2 teaspoons wasabi mustard dipping sauce

Recipe

• 1 put chicken in crock pot (mine had skin on, and while it absorbed the flavor nicely, it also really added a lot of fat to the sauce, so you decide).
• 2 add all the other ingredients to chicken.
• 3 if you're home, turn the chicken a few times, if not it'll do just fine.
• 4 cook on high approximately 5-6 hrs or until done.
• 5 serve with rice (top with some of the sauce) & a vegetable of choice.
• 6 *note, if you're unfamiliar with using fresh ginger, it kind of looks like an iris flower tuber/root. pick a nice firm one, it lasts a bit in the fridge & is nice to have on hand. use a potato peeler to peel skin from area to be grated, i use a bamboo ginger grater, but a regular grater works too. grate the amount to be used, (firmly tap grater against container to get ginger out of grates), & store the remaining ginger in a bag in fridge. you may notice where you grate, leaves "hairy" fibers on the tuber, which is fine, or is easily cut off. enjoy ginger, it makes most things better, & is said to help with digestive disturbances/nausea.

Ikea Swedish Meatballs

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

Ingredients

• Servings: 4
• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• 2/3 lb lean ground beef
• 1/3 lb ground lean lamb
• 1/2 cup breadcrumbs
• 1 cup milk
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1 tablespoon vegetable oil (for frying)
• 1 (10 ounce) can beef gravy
• 1/2 cup 10% cream

Recipe

• 1 saute onions in first tablespoon of oil until translucent. set aside and let cool.
• 2 combine breadcrumbs and milk, let soak for 10 minutes.
• 3 in a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. mix thoroughly. form tablespoon of the meat mixture into balls.
• 4 over medium heat, fry meatballs in second tablespoon of oil until brown on all sides.
• 5 in a small saucepan, combine gravy and cream; heat through but do not boil.
• 6 serve meatballs with gravy, boiled potatoes and lingonberry preserves.

Idaho Tacos

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning
• 4 large hot baked potatoes
• 1 cup cheddar cheese
• 1 cup chopped green onion
• salsa (optional)
• sour cream (optional)

Recipe

• 1 cook the ground beef til browned, then drain.
• 2 add the taco seasoning and prepare according to package instructions.
• 3 with a sharp knife, cut an x in the top of each fresh, hot baked potato. fluff pulp with a fork.
• 4 top each potato with taco meat, cheese and green onion.
• 5 serve with bowls of salsa and sour cream and add as desired.

Frogmore Stew -low Carb

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

Ingredients

• Servings: 5
• 2 lbs kielbasa, cut in one-inch sections
• 1 lb small red potato, scrubbed
• 4 ears fresh corn, cut in fourths
• 1/4 bushel live blue crab
• 3 lbs fresh shrimp, headed
• 0.25 (6 ounce) can old bay seasoning

Recipe

• 1 use a big, 20-gallon pot filled to about half full of water.
• 2 bring water to a boil.
• 3 add sausage, potatoes and seasoning in water and let boil for about 10 minutes or so.
• 4 put the corn in and bring back to a boil.
• 5 then put the crabs in and bring back to a boil.
• 6 finally, add the shrimp, and when the water comes back to a boil, pour off water.
• 7 enjoy and it will be messy!

Jd's Anything Goes Sauce

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

Ingredients

• Servings: 20
• 4 tablespoons vinegar
• 1 cup lemon juice
• 1 pint vegetable oil
• 8 tablespoons yellow mustard
• 6 tablespoons tabasco sauce (optional)
• 8 tablespoons worcestershire sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon accent seasoning (msg)
• 1 tablespoon onion powder

Recipe

• 1 mix all together.
• 2 bring to light boil in sauce pan.
• 3 let simmer for about 15 minutes.
• 4 if you want it thicker, add a few tsp corn starch.

Jazzy Skinny Beans - Black Eye Peas W/ Sweet Corn

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 cups dry uncooked black-eyed peas (or 6 15oz small cans cooked)
• 5 cups water
• 1 -1 1/2 cup frozen sweet corn (yellow)
• tomato sauce (i use hunt's unsalted)
• 1 large onion (i use yellow onion)
• 1 large red bell pepper
• 3 medium ripe tomatoes (optional or can use in place of the tomato sauce)
• 1/4 cup vegetable oil
• 1/4 tablespoon ground cayenne pepper (or 2 habanero peppers)
• 2 teaspoons salt
• all purpose seasoning

Recipe

• 1 boil water in a pot. rinse and add the beans. add half of the onion (chopped or sliced). cook on medium heat for 20 minutes or until barely tender. note: always have about 2 inches of water covering the beans while cooking. do not fill up to the top of the pot to avoid overflowing.
• 2 in a blender, add the other half of the onion, the bell pepper, can of tomato sauce or tomatoes. blend until slightly smooth (add the habanero too if using that).
• 3 add the vegetable oil and the contents of the blender into the pot along with the beans. if adding meat, you may add it now. cook for another 15 minutes stirring occasionally as needed. feel free to add more water as needed. the mixture should be thick but not dry (adjust to your own tastes).
• 4 season to your taste with some salt and seasoning. add the cayenne powder and corn to the pot.
• 5 let simmer on low heat for another 15 minutes or until tender.
• 6 serve hot, warm or at room temperature. we eat this for breakfast, lunch or dinner!

Javanese Peanut Sauce

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 small onion, chopped (1/4 cup)
• 2 tablespoons peanut oil
• 1/4 teaspoon cardamom
• 1/2 cup smooth peanut butter
• 1/4 cup brown sugar, firmly packed
• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1/4 teaspoon liquid red pepper seasoning

Recipe

• 1 saute onion in the peanut or vegetable oil just until soft, in a small frying pan; stir in the cardamom.
• 2 blend peanut butter with brown sugar in a small bowl; stir in the remaining ingredients, then stir in the cooled onion mixture.
• 3 let stand at room temperature until serving time.

Honey Lime Glazed Chicken

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 2
• 1/4 cup fresh lime juice
• 3 tablespoons vegetable oil
• 4 tablespoons honey
• 2 teaspoons dried thyme leaves
• 3 teaspoons dried rosemary leaves
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 (3 1/2-4 lb) roasting chickens (3 1/2 to 4 1/2 pounds)
• cajun seasoning, such as tony chacherie

Recipe

• 1 combine all marinade ingredients, mixing well.
• 2 remove the giblets from the fryer.
• 3 rinse the fryer, inside and out, under cold running water.
• 4 pat dry with paper towels.
• 5 using a sharp cleaver or poultry shears split the fryer in half.
• 6 place the split fryer in a large zippered bag and pour marinade over meat.
• 7 press the air out of the bag and seal.
• 8 place the bag in the refrigerator for a minimum of 3 hours, turning occasionally.
• 9 remove the bag from the refrigerator and take the halves out and discard the marinade.
• 10 season the halves well with tony chacherie seasoning.
• 11 preheat gas grill on high.
• 12 turn fire down to low and sear skin-side of chicken over low direct heat.
• 13 after seared turn one burner to high and turn the fire off completely on other burner.
• 14 place halves on the burner with no heat and cook on indirect high heat for 1 1/2 hours (350-375 degrees).

Crockpot Picadillo

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs ground beef
• 1 cup minced onion
• 1 cup diced red pepper
• 3 garlic cloves, minced
• 1 bunch fresh cilantro
• 1 large tomato, diced
• 8 ounces tomato sauce
• 3/4 cup manzanilla olives, roughly chopped
• 1/4 cup spanish capers, chopped
• 1/4 cup pepperoncini pepper, chopped
• 1 tablespoon cumin
• 1/4 teaspoon cayenne pepper
• 1 -2 bay leaf

Recipe

• 1 brown meat in skillet just until pink is gone. drain fat.
• 2 add onions, bell pepper, garlic and continue cooking for 4 - 5 minutes only.
• 3 transfer to crockpot.
• 4 add tomato, tomato sauce, 1 c water, olives, capers, peperoncini. you may also add a little brine from olivers or peperoncini.
• 5 add spices.
• 6 stir well.
• 7 cook on low for 6 - 7 hours. do not lift lid.
• 8 when done, taste for seasoning. remove bay leaves. chop cilantro and sprinkle over each bowl. serve.

Idaho Style Finger Steaks

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

Ingredients

• Servings: 4
• 1 egg
• 2 cups buttermilk
• 2 tablespoons grill seasoning
• 1 1/2 lbs boneless beef sirloin steaks, cut into 2 1/2 x 1/4 inch strips
• 2 1/2 cups all-purpose flour
• 2 teaspoons garlic powder
• salt and pepper
• 3 cups canola oil (for deep frying)

Recipe

• 1 * 1. beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. add the beef, and toss until well coated. cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
• 2 * 2. sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. remove steak strips from buttermilk batter and allow excess to drip off. dredge each piece with seasoned flour and place onto a baking sheet. place in the freezer and freeze until firm, 1 hour to overnight.
• 3 * 3. heat oil to 370 degrees f (185 degrees c) in a deep fryer or cast iron skillet.
• 4 * 4. drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. once golden brown, remove to drain on a paper towel-lined plate.

Crab Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1/4 cup low-fat mayonnaise
• 1/2 teaspoon seafood seasoning
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped onions
• 6 ounces crabmeat, picked over

Recipe

• 1 blend mayonnaise and seafood seasoning in medium bowl.
• 2 mix celery and onion.
• 3 add crabmeat and stir gently to combine without breaking up crabmeat.
• 4 season with pepper.

Grilled Chicken With Saffron And Apricots

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon oil
• 1 onion, chopped
• 1 small yellow bell pepper, seeded and finely diced
• 2 garlic cloves, finely chopped
• 3/4 cup dried apricot, diced
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1 pinch saffron
• 1 1/2 cups chicken stock
• 4 cups baby spinach
• salt and pepper

Recipe

• 1 in a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. add salt and pepper. set aside on a warm plate.
• 2 in the same skillet, brown onion and bell pepper. add oil if needed. add garlic and keep cooking 1 minute. add apricots, lemon juice, honey, saffron and stir well. add chicken broth and bring to boil. let reduce until sauce has a texture of syrup. adjust seasoning.
• 3 in a bowl, mix spinach with a little bit of olive oil. add salt and pepper.
• 4 slice the chicken. in 4 plates, serve the chicken on the spinach and put the apricots garnish on top.

Chinese Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 1/4 cup vinegar
• 1/2 teaspoon chili paste (hot chinese seasoning)
• 1/2 teaspoon black sesame seed
• 1/2 teaspoon crushed garlic

Recipe

• 1 mix all these ingredients together.
• 2 use however you want.

Feta Dressing

Ingredients

• 2 ounces feta cheese, crumbled
• 1/4 cup red wine vinegar
• 1 teaspoon fresh oregano, minced
• to taste kosher salt
• to taste black pepper, freshly ground
• 2 tablespoons extra virgin olive oil

Recipe

• 1 process the feta, vinegar and oregano in a blender or food processor until smooth.
• 2 then with the machine running, slowly pour the oil through the feed tube and process until smooth.
• 3 taste and adjust the seasoning with the salt and pepper.
• 4 use immediately or cover and refrigerate.

Honey Garlic Meatloaf

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• 1 lb ground beef
• 1 egg
• 1/4 cup dry breadcrumbs
• 1 tablespoon honey
• 1 tablespoon mrs. dash lemon pepper seasoning
• 2 large garlic cloves, minced
• ketchup

Recipe

• 1 preheat oven to 350 degrees. grease an 8x10 glass baking dish; set aside.
• 2 in a bowl, combine all ingredients then transfer to bakind dish.
• 3 top with desired amount of ketchup.
• 4 bake at 350 for 1.25 hours.
• 5 let stand for 3-5 minutes before serving.

Crockpot Ham And Potatoes Au Gratin

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 (5 1/8 ounce) packages dry au gratin potato mix
• 2 cups diced cooked ham
• 1/4 cup bottled roasted sweet red pepper, drained and chopped
• 3 cups water
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• snipped fresh chives (optional)

Recipe

• 1 lightly coat the inside of a 3-1/2 or 4-quart crockpot with nonstick cooking spray. in the cooker combine the potatoes from the mixes, the contents of the seasoning packets from the mixes, the ham and roasted red pepper. in a medium bowl mix the water into the soup. pour over potato mixture in the cooker.
• 2 cover and cook on lo heat for 7-8 hours.
• 3 if desired, sprinkle individual servings with fresh chives.

Feta Quesadillas

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

Ingredients

• Servings: 4
• 8 flour tortillas
• 6 eggs
• 1 red pepper
• 1 (500 g) package greek feta cheese
• 2 medium potatoes
• 1 teaspoon of freshly chopped green chili pepper
• 1 teaspoon freshly minced garlic
• salt and pepper
• 1 tablespoon of chopped coriander
• oil (for brushing)

Recipe

• 1 preheat oven to 275 degrees.
• 2 brush 2 x large baking sheets with oil.
• 3 dice the potatoes into small cubes and simmer in boiling water until soft.
• 4 meanwhile saute chile and garlic in a little olive oil until aromatic and softened.
• 5 crumble the feta cheese into a bowl and add the cooked potatoes, add the garlic/chile mix, sliced red pepper, coriander and add seasoning to taste.
• 6 then gentley whisk the eggs and add to the mixture.
• 7 in a saucepan cook the mixture until the eggs are set stirring at regular intervals.
• 8 dip each tortilla briefly in simmering water to soften and then spoon a tablespoon of the mixture on one half of the tortilla and fold the other half overpressing down to seal (it should seal on it's own beause you have moistened it.).
• 9 then brush with a little oil and put on the baking sheet.
• 10 repeat until all mixture/tortillas are used.
• 11 put then in the oven and bake for 12-15 mins until the quesadillas are golden and crispy.

Honey Lemon Chicken

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

Ingredients

• 1/2 cup lemon juice
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tablespoons finely chopped onions
• 4 garlic cloves, minced
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried basil
• 1 teaspoon sodium-free seasoning
• 1 teaspoon pepper
• 1 teaspoon lime juice
• 6 boneless skinless chicken breast halves

Recipe

• 1 in a large bowl, combine the first 10 ingredients.
• 2 pour 2/3 cup marinade into a large resealable plastic bag; add the chicken, seal bag and turn to coat. refrigerate for at least 4 hours or overnight.
• 3 cover and refrigerate the remaining marinade.
• 4 drain and discard marinade from chicken.
• 5 coat grill rack with cooking spray before starting the grill.
• 6 grill chicken, uncovered, over medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.

Brown Sugar And Mustard Glazed Corned Beef

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 6
• 1 (3 -4 lb) corned beef brisket
• 1/2 cup light brown sugar, packed
• 1/2 cup water
• 1/2 cup brown mustard

Recipe

• 1 rinse off the brisket under running water.
• 2 trim off excess fat.
• 3 place in large stock pot and cover with water. at this point you may use the seasoning packet that came with the corned beef.
• 4 bring to a boil.
• 5 lower the heat to simmer.
• 6 cook about 3 hours until very tender (skimming fat as necessary). add more water if needed to keep covered.
• 7 crock pot directions: if desired, cook corned beef in crock pot until tender. continue on past this point.
• 8 preheat oven to 325º.
• 9 in a sauce pan, combine the brown sugar and 1/2 cup water. bring to a simmer over medium-high heat.
• 10 after about 5 minutes, stir in mustard.
• 11 continue simmering another 2-3 minutes.
• 12 place the brisket on a rack in a roaster.
• 13 thinly coat meat with glaze.
• 14 put in oven and bake for 30 minutes, reglazing every 10 minutes.
• 15 remove from oven and let rest at least 15 minutes.
• 16 slice thin to serve.

Eggplant And Dhal Curry With Basmati Rice

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 medium eggplant
• 1 1/2 cups lentils
• 1 cup basmati rice
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 1/2 teaspoons cumin seeds
• 2 cups water
• 3 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1/4 cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 1/2 tablespoons curry powder
• 1/2 cup baby spinach
• 1/4 cup tomato puree or 1/4 cup tomato soup
• 1/4 teaspoon cayenne powder (optional)

Recipe

• 1 preheat oven to 400’, stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes. when done, run under some cool water and peel of skin, and scrape out all of the seeds. place in a food processor. (do not process until all the ingredients are ready.)
• 2 while the eggplant is roasting, brown the basmati rice in a skillet with 2t of olive oil, the turmeric, salt, and cumin seeds for 5 minutes. then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes.
• 3 start the lentils cooking in a pot with about 2â€? of water covering them. bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone. after they are done cooking, put them along with 2t of lentil water in the food processor with the eggplant.
• 4 in a small skillet, cook 3t olive oil, the mustard seeds, the chopped onions, and the garlic. (this dish is not spicy, but if you want it to be, just add the cayenne to this mixture.) after onions are tender and mustard seeds start sputtering, add the salt and the curry seasoning. stir in a handful of washed baby spinach and wilt into the mixture. add all of this to the food processor and process on low with the eggplant and the lentils. add the cup of pureed tomatoes (i use some leftover homemade tomato soup that has pureed tomatoes, a little sugar, salt, and tomato paste in it)and process it all up and then enjoy.

Grilled Flank Steak With Avocado Salsa

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

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 lime, juice and zest
• 1/4 cup rice vinegar (we use garlic rice vinegar)
• 1 tablespoon accent seasoning
• 1 teaspoon soy sauce
• 2 teaspoons garlic powder
• 1/4 teaspoon pepper
• 1 lb flank steak, cut across the grain into 1/2 inch strips
• 1 avocado, peeled and cubed
• 1 tablespoon cilantro, chopped
• 2 garlic cloves, minced
• salt

Recipe

• 1 in a bowl whisk together the first 7 ingredients (oil - pepper). set aside 2 tablespoons of mixture and then add steak to the bowl. toss. set aside for 15 minutes.
• 2 in a small bowl mix together salsa ingredients (avocaado - garlic plus the reserved marinade mixture). season with salt and set aside.
• 3 heat grill to medium high and spray racks with pam.
• 4 grill steak strips until done - only a few minutes per side.
• 5 top steaks with salsa.

Jazzed Up Jambalaya

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

Ingredients

• Servings: 6
• 1 box jambalaya red beans and rice mix
• 1 can kidney bean
• 1 onion, chopped
• 3 bratwursts
• 3 cups water

Recipe

• 1 brown bratwurst and chopped onion.
• 2 meanwhile add water to the jambalaya mix and set aside.
• 3 add meat and beans.
• 4 cook according to package directions.
• 5 add cajun seasoning and/or cayenne pepper to taste.

Japanese Pink Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup hellmann's mayonnaise
• 3 teaspoons paprika
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon water
• 1/2 teaspoon garlic powder
• 1/4 teaspoon powdered ginger
• salt

Recipe

• 1 start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings.
• 2 you should not be able to taste any one ingredient.

Chinese Coleslaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 package shredded coleslaw mix
• 4 ounces slivered almonds
• 4 ounces shelled sunflower seeds (roasted)
• 1/4 cup diced red onions or 3 green onions, finely chopped
• 1 package uncooked beef-flavor ramen noodles, reserve seasoning packet for dressing
• 1/2 cup salad oil
• 1/2 cup sugar
• 1/4 cup cider vinegar
• 1 teaspoon soy sauce
• 1 dash garlic powder

Recipe

• 1 just before serving, mix the first 5 ingredients, breaking up the noodles.
• 2 then mix with the remaining ingredients.
• 3 ready to eat!

Jd's Ham Tetrazzini

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 1/2 cups broken uncooked spaghetti (2 inch pieces)
• 1 chicken bouillon cube
• 3/4 cup boiling water
• 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
• 1/2 teaspoon mccormick's season all (or seasoning of your choice. . .i like spike)
• 2 celery ribs, thinly sliced
• 1/8 teaspoon pepper
• 1 1/2 cups cubed cooked ham (we prefer 2 cups)
• 1 small onion, finely chopped
• 2 (8 ounce) cans mixed mushrooms, drained
• 1 cup fat free mozzarella cheese, shredded (sharp cheddar cheese is fabulous in here too)

Recipe

• 1 cook spaghetti according to directions on package.
• 2 while noodles are cooking, saute the celery and onion in the margarine for about 5-7 minutes until just about tender.
• 3 in the meanwhile, in a bowl, dissolve bouillon in water.
• 4 add soup, pepper, seasoning, celery/onion, and cheese; mix well.
• 5 place spaghetti, mushrooms, and ham in bowl and pour soup mixture over top. stir well.
• 6 transfer to a greased 8 inch square baking dish (i use 2 pie plates, serving 1 now and freezing 1 for later).
• 7 **you can cover with foil and freeze at this time if you wish.**.
• 8 bake uncovered at 350 degrees for 30-40 minutes (or until heated through). feel free to just microwave this for a total of 10 minutes, stirring half way through, as long as you use microwave safe dishes!

Healthy Pizzadillas!

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 4 flour tortillas, divided
• 2 wedges laughing cow light swiss cheese
• 4 tablespoons lowfat mozzarella cheese, divided
• 4 tablespoons turkey pepperoni, mini slices, divided
• italian seasoning, to taste
• cooking spray, to taste

Recipe

• 1 spread two of the tortillas with a wedge of laughing cow cheese.
• 2 top each with 2 tablespoons mozzarella, 2 tablespoons pepperoni, and a dash of italian seasoning.
• 3 top with another tortilla.
• 4 cook pizzadillas in a pan sprayed with cooking spray.
• 5 flip halfway.
• 6 serve warm!

Healthy Pizza Chicken Fingers

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

Ingredients

• 1 lb chicken breast, cut into strips
• 1/2 cup pizza sauce
• 1 cup whole wheat bread crumbs
• 1/2 cup ground flax seed
• 1/2 cup oats, blended in blender for 5 seconds
• 1/4 cup grated parmesan cheese
• 1 tablespoon garlic powder
• 2 tablespoons oregano

Recipe

• 1 place all dry ingredients in a bowl and mix well. you can use italian breadcrumbs and omit the seasoning. i eyeballed the measurements, so these are best guesses at the quantities. adjust to suit your taste.
• 2 dip the chicken in the pizza sauce. i added a bit of oil to the pizza sauce, but i think it would still come out okay to just use on its own. it would probably be even better to let the chicken marinate in the pizza sauce for a while. you don't want the sauce too thick.
• 3 then dip in the breading. be sure to pay it and get it to stick well.
• 4 i sprayed a baking pan with cooking spray and placed them on. if you do that, let them sit for a few minutes before trying to remove them from the pan as the bottoms got stuck. next time i'll pro a my cook them on a baking rack so the bottoms don't get too soggy from the sauce.
• 5 bake at 350 for about 20 minutes.
• 6 serve with extra pizza sauce for dipping.

Crockpot Beef And Beans

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• 1 1/2 lbs stewing beef
• 1 tablespoon prepared mustard
• 1 tablespoon taco seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1 (16 ounce) can diced tomatoes, undrained
• 1 medium onion, diced
• 1 (14 1/2 ounce) can kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can chili beans
• 1 (14 1/2 ounce) can black beans

Recipe

• 1 combine the mustard, taco seasoning, salt, pepper and garlic in a large bowl. add beef and toss to coat. put the beef in the crockpot and add the rest of the ingredients. mix it all up to evenly distribute the ingredients. cover and cook for 6-8 hours on low.

Frogmore Stew For 30 People

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

Ingredients

• Servings: 30
• 10 lbs kielbasa, cut in one-inch sections
• 10 lbs small red potatoes, scrubbed
• 24 ears fresh corn, cut in fourths
• 1/2 bushel live blue crab
• 15 lbs fresh shrimp, headed
• 1 (6 ounce) can old bay seasoning

Recipe

• 1 use a big, 20-gallon pot filled to about half full of water.
• 2 bring water to a boil.
• 3 add sausage, potatoes and seasoning in water and let boil for about 10 minutes or so.
• 4 put the corn in and bring back to a boil.
• 5 then put the crabs in and bring back to a boil.
• 6 finally, add the shrimp, and when the water comes back to a boil, pour off water.
• 7 enjoy and it will be messy!

Frogmore Stew

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

Ingredients

• Servings: 4
• 10 cups low sodium chicken broth
• 3 tablespoons seafood seasoning (i use old bay)
• 1/4 teaspoon ground red pepper
• 1 lb kielbasa, cut into 2-inch pieces (or vegetarian sausage)
• 6 fresh tomatoes, quartered
• 6 baking potatoes, quartered
• 6 onions, cut in half
• 3 ears corn, husked and cut into 3-inch pieces
• 1 lb large shrimp, unpeeled
• fresh lemon

Recipe

• 1 in the hugest soup pot you own: combine broth, seafood seasoning, and red pepper. bring to a boil over high heat. add sausage, potatoes, tomatoes, onions, and corn. boil 15 to 20 minutes, or until the potatoes are fork-tender. add shrimp and boil 2 to 3 minutes,.
• 2 or until the shrimp are pink and cooked through. strain the stew and serve immediately with bowls of the broth and lemon wedges. goes well with crusty sourdough bread and a crisp green salad. enjoy! =).

Jean Pare's Baked Stuffed Spareribs

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 6 lbs spareribs
• 3 tablespoons butter or 3 tablespoons margarine
• 2 cups chopped onions
• 1 egg
• 3 cups dry breadcrumbs
• 1 teaspoon poultry seasoning
• 1/2 teaspoon celery salt
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon milk (more may be needed)

Recipe

• 1 preheat oven to 350f.
• 2 in a roasting pan, lay half the ribs in a strip.
• 3 in a large skillet, melt butter, then add onion and saute until clear and soft.
• 4 in a mixing bowl, beat egg, then add bread crumbs, poultry seasoning, celery salt, and salt and pepper; add sauteed onion.
• 5 mix, adding the 1 tbsp of milk; if it seems too dry, add more milk to moisten mixture.
• 6 spoon this bread stuffing over the strip of ribs, then cover with the remaining strip of ribs.
• 7 cover roasting pan and bake in preheated oven until ribs are tender, about 2 1/2 hours.

Healthy Pizza

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• 1 package dry yeast
• 1/8 cup warm water
• 3/4 cup all-purpose flour
• 3/4 cup deffated soy flour
• 1/2 teaspoon salt
• cornmeal
• 1/2 cup pizza sauce
• 4 ounces shredded fat free mozzarella cheese
• seasoning

Recipe

• 1 combine yeast and water and let sit for 10 minutes.
• 2 pour the yeast mixture and salt in the flour and mix well.
• 3 put the flour in an oiled bowl and cover.
• 4 let it sit until double (1 hour).
• 5 put some cornmeal in a pizza pan and put the flour on the pan.
• 6 spread the pizza onto the pan.
• 7 let it sit for 20 minutes.
• 8 add pizza sauce, cheese, and toppings.
• 9 bake at 400 degrees for 20-25 minutes or until cheese is melted.
• 10 serve.

Healthy Pasta Salad

Ingredients

• 1 lb spaghetti or 1 lb other pastas, cooked & rinsed
• 2 cups wishbone fat-free italian dressing
• 1 small onion, very finely diced
• 1 large tomato, diced
• 1 can black olives, sliced or roughly chopped
• 2 tablespoons mccormick salad supreme seasoning (available in spice section)

Recipe

• 1 combine all ingredients well.
• 2 this should sit at least 30 minutes, but its best if it can sit overnight.

Jazzed-up Parsnip Mash

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

Ingredients

• Servings: 6
• 3 1/3 lbs medium parsnips, peeled (1.5kg)
• 3 ounces butter (85g)
• 1 teaspoon ground cumin
• 1/4 teaspoon hot chili powder
• fresh nutmeg (a scraping (or more)
• fresh black pepper
• 1/4 pint milk (150ml)
• 2 tablespoons hazelnut oil or 1 tablespoon walnut oil

Recipe

• 1 cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
• 2 bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15minutes, half-covered until tender but not slushy. drain well, then return parsnips to the saucepan.
• 3 push the parsnips to one side and put the butter, spices and plenty of groung black pepper into the space. return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
• 4 now add the milk and oil and mash the parsnips vigorously (with a hand-held masher), until smooth. (they won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) adjust the seasoning, if necessary, and serve immediately.
• 5 getting ahead:.
• 6 make up to two hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.

Crockpot Pinto Beans And Ham

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 (16 ounce) package dry pinto beans
• 2 tablespoons baking soda
• 1 tablespoon fiesta pinto bean seasoning
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1/2 tablespoon pepper
• 1 small onion, cut into chunks
• ham hocks, ham bone or 2 cups cooked ham

Recipe

• 1 sort your beans and remove and broken pieces or pebbles. i use one 16 oz package of beans. place in a large bowl or pot, covering with water.
• 2 add the baking soda to the water, and let the beans soak at least 6 hours or overnight. after 6 hours or overnight drain the water from the beans.
• 3 add the beans to a 6 quart crock pot and cover with fresh water. you want the beans to be covered by at least one inch.
• 4 add the pinto bean seasoning, sugar, vegetable oil, pepper and onion. taste the beans after several hours of cooking and add more seasonings if you think it needs it. i used a total of one tablespoons pepper.
• 5 add one of the following for additional seasoning, one ham hock, ham bone, or slice of country ham cut into pieces.
• 6 place lid on crock pot and cook on high for about 6-8 hours. make sure the beans stay covered with water, so check occasionally. if you need more water, then add it. the beans should have a soup consistency.
• 7 in 6 hours, test beans and if they are cooked. remove ham bone and pull of the meat or remove meat from ham hock and serve. don't forget the wedge of cornbread.

Crockpot Layered Dinner--steak, Potatoes, Corn On The Cob

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 lbs rib eye steaks
• 1 tablespoon dry rub seasonings
• 1 chopped onion
• 2 tablespoons worcestershire sauce (lea and perrins is gf)
• 1/4 cup tequila (etc.) or 1/4 cup broth (etc.) or 1/4 cup apple juice (etc.)
• 2 -4 potatoes
• 2 -4 ears fresh corn
• aluminum foil

Recipe

• 1 put meat in the bottom of the crockpot. rub with seasoning and onion, and flip over to get the other side. add tequila and worcestershire sauce.
• 2 wash potatoes and cover with foil. add to the pot.
• 3 shuck the corn, and wrap each ear in foil. add to the crockpot.
• 4 cover and cook on high for 5-7 hours, or on low for about 8. i cooked our dinner for 6 hours on high.

Japanese Sesame Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 3 ounces toasted sesame seeds
• 1/4 cup japanese soy sauce
• 1/4 cup light olive oil
• 1 tablespoon vinegar (or lemon juice)
• 2 tablespoons water
• 1 garlic clove, crushed
• 1 1/2 teaspoons togarashi pepper (see note)
• 1 tablespoon chopped onions or 1/2 teaspoon onion powder
• 1 cooked egg yolk (optional)

Recipe

• 1 place all ingredients in a small blender.
• 2 blend till smooth.
• 3 note: togarashi is a japanese seasoning made of crushed red pepper and other condiments, blended into a powder. red or black pepper may be substituted.

Crab Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces lump crabmeat (picked over for shells)
• 1/4 cup mayonnaise
• 2 teaspoons fresh chives, minced
• 2 teaspoons lemon zest, finely grated
• 3/4 teaspoon old bay seasoning
• 1/2 teaspoon hot sauce

Recipe

• 1 place all of the ingredients in a medium bowl and stir until combined.

Ideal Curried Cauliflower Salad

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 2 cups cashews
• 1 tablespoon maple syrup, preferably grade b
• 3/4 teaspoon curry powder
• 1 pinch salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons curry powder
• 3/4 teaspoon curry powder
• 1 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 pinch dry mustard
• 2 tablespoons peeled and julienned fresh ginger
• 3 heads cauliflower, trimmed and cut into small florets (about 8 cups)
• 3 tablespoons agave syrup or 3 tablespoons honey
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• prepared curried cauliflower
• 1 cup fresh peas or 1 cup frozen peas, thawed
• 1/2 cup diced red bell pepper
• 1/4 cup diced dried apricot
• 1/2 cup curried cashews
• 1/2 cup fresh cilantro, chopped
• 3/4 teaspoon salt

Recipe

• 1 nuts: heat the oven to 350 degrees f. place the cashews on a baking sheet and roast for 5 minutes.
• 2 while the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt.
• 3 toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
• 4 roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. remove from heat and cool well. this makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container. they make great gifts.
• 5 cauliflower: heat the oven to 400 degrees.
• 6 in a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. add the cauliflower florets and toss to combine and evenly coat.
• 7 spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. remove from heat and cool completely.
• 8 assembly: in a small bowl, whisk together the agave syrup, lemon juice and olive oil to form a finishing syrup. set aside.
• 9 in a large bowl, toss together the cauliflower, peas, bell pepper and apricot. pour over half of the finishing syrup and toss to combine. stir in the cashews, cilantro and salt. taste, adding additional finishing syrup if desired and adjusting the seasoning as needed.
• 10 cover and refrigerate a couple of hours to give the flavors time to marry before serving.

Grilled Eggs With Vietnamese Seasonings

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 large eggs, at room temperature
• 3 tablespoons asian fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 thai chile, thinly sliced
• 1 head boston lettuce, separated into leaves
• 16 sprigs fresh mint

Recipe

• 1 preheat grill to medium.
• 2 pierce a tiny hole in the end of each egg.
• 3 place eggs on grill and cook until shell is browned and eggs are cooked through, 10-12 minutes, turning frequently with tongs.
• 4 combine fish sauce, lime juice, sugar, garlic and chile in a small bowl and stir until sugar is dissolved.
• 5 shell eggs and cut into quarters.
• 6 to eat, place one egg quarter on a lettuce leaf with a sprig of mint and roll up. dip in sauce.

Fresh Asparagus, Onion, Potato Soup

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

Ingredients

• 2 lbs fresh asparagus, the rest should be rough chopped (reserve about 14 tips, cut about 1 1/2-inch long as a garnish to each bowl)
• 1 1/2 cups onions, chopped
• 2 (15 ounce) cans potatoes (you can use fresh peeled potatoes, but this is my quick soup, so i take advantage of a canned potato)
• 3 cups vegetable broth (chicken broth will work just fine)
• 3 cups heavy cream, adjust accordingly (you can use anywhere from 1-3 cups, depending on how thick or thin, or creamy you enjoy your soup)
• 1/4 cup sherry wine
• 1 teaspoon minced garlic
• 4 tablespoons flour
• 4 tablespoons butter
• 1 teaspoon dried dill
• salt
• asparagus tips (lightly blanched)
• monterey jack cheese

Recipe

• 1 asparagus -- first cut off about 14 tips - not to long. these will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. they are just a garnish. rough chop the remaining asparagus. they are going in the food processor, so no need to chop them too fine.
• 2 soup base -- to the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. continue pulsing until smooth or the consistency you like best.
• 3 cook -- to a medium size soup pot, add 1/2 the butter and melt on medium heat. add the vegetables and cook on medium to medium low and slowly cook the vegetables. they will take about 15 minutes until cooked through.
• 4 sauce -- as the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). remove from the microwave and add the flour and sherry and stir well. pour this mixture into the vegetables, along with the broth and mix to combine. bring to medium heat until the soup begins to thicken. slowly whisk in the cream. you can add as much cream as you like. some make like a more creamy texture and other less. so start slow and add 1 cup cream and a time until it reaches the consistency you like. check for salt and pepper seasoning, and add the dill. cook another 5 minutes until heated through.
• 5 asparagus tips -- wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
• 6 serve -- top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. you can also add bacon bits or a toasted baguette, or even bagel chips. anything you want.
• 7 enjoy!

Grilled Chicken With Garlic-herb Dressing And Grilled Lemon

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 heads garlic, cut in 1/2 horizontally
• kosher salt
• fresh ground black pepper
• extra-virgin olive oil
• 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
• 2 lemons, juiced, plus 2 lemons, halved
• about 1 bunch flat leaf parsley, leaves chopped
• chicken, cut into 10 pieces
• fresh ground black pepper
• 2 heads radicchio, preferably treviso, cut into quarters
• 1 tablespoon balsamic vinegar

Recipe

• 1 preheat the oven to 400 degrees f. cut a piece of aluminium foil about 12 inches long.
• 2 put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
• 3 preheat an outdoor gas or charcoal grill to medium heat.
• 4 rinse the chicken and pat dry with paper towels. put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
• 5 put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. sprinkle with salt and pepper and toss; set aside.
• 6 when you're ready to cook, take a few paper towels and fold them several times to make a thick square. blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
• 7 season with salt and pepper and place the radicchio quarters on the preheated grill. cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
• 8 then put the chicken on the grill, skin side down, and grill. grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees f and the chicken is nice and caramelised all over, 15 to 20 more minutes. during the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
• 9 to serve, separate the radicchio into individual leaves in a big bowl. add the chicken and the rest of the dressing and toss well. serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Honey Holiday Mix

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

Ingredients

• 2 (12 ounce) cans honey-roasted almonds
• 3 cups popped popcorn
• 3 cups rice chex
• 2 cups chow mein noodles
• 5 tablespoons margarine
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1 cup golden raisin (optional)

Recipe

• 1 preheat oven to 250.
• 2 in a large shallow roasting pan combine cereal, popcorn and noodles.
• 3 melt margarine and sugar and mix seasonings inches pour over cereal mixture and toss to coat.
• 4 bake for one hour, stirring every 20 minutes.stir in almonds and raisins.

Chinese Fried Lamb Balls

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 cup lamb, cubed
• 1 cup self raising flour
• 1 teaspoon baking powder
• water
• 1 pinch salt
• flour, for dusting

Recipe

• 1 put the self raising flour into bowl. add a tsp of baking powder. add seasoning. gradually add water until you have a smooth double cream consistency - not too runny.
• 2 cut up lamb into cubes around 1 inch or slightly smaller. dip in flour and then dip in the batter.
• 3 heat up some oil in a pan, wok or deep fat fryer. it requires a good amount if you are using a pan - you want the balls to be submerged in the oil. remember to turn the heat down once it gets to the right temperature. and remember to never leave unattended.
• 4 add the coated lamb to the hot oil, a few at a time. you want them to go a nice golden brown colour - will take about 4-6 minutes.
• 5 take out and blot on kitchen roll. you can serve these immediately or cool them down and freeze.

Baked Okra Etouffe

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

Ingredients

• Servings: 4
• 3 cups sliced okra
• 1/4 cup olive oil or 1/4 cup cooking oil
• 1 cup tomato, chopped (canned ok)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne (or to taste)
• 1/4 cup cracker crumbs or 1/4 cup crushed potato chips

Recipe

• 1 spread okra in a greased casserole.
• 2 sprinkle a little of the olive oil on and mix with okra.
• 3 cover okra with tomatoes, onion, green pepper and seasonings.
• 4 cover loosely with foil.
• 5 bake at 400ºf for 1 hour, or until tender, stirring occasionally.
• 6 uncover; top with crumbs and brown lightly.

Fried Venison (deer) Steaks

Total Time: 10 mins Preparation Time: 3 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 1 lb deer chops
• 1/4 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon steak seasoning
• 3 tablespoons canola oil (for frying)
• plastic wrap

Recipe

• 1 place steaks in between plastic wrap and pound out. i use the flat side of the meat mallet instead of the pointy side. i do not get too thin because it will dry out too much while cooking.
• 2 put seasoning in with flour.
• 3 dredge steak and fry in skillet.
• 4 cooking time is about 3 minutes each side. enjoy.

Fresh Basil Pinwheels

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 large fresh flour tortillas
• 8 ounces cream cheese
• cavenders all purpose greek seasoning
• your favorite seasoning salt
• 1 bunch fresh basil leaf
• 2 fresh ripe tomatoes
• 1 head romaine lettuce or 1 head spinach
• 1 red onion, thinly sliced
• green onion, thinly sliced

Recipe

• 1 soften the cream cheese with a bit of milk or sour cream. spread evenly all over the tortilla.
• 2 lightly sprinkle with cavender's greek seasoning or seasoning salt of your choice.
• 3 tear basil leaves and spread in a row across the cream cheese.slice the tomatoes and spread in a row like the basil.
• 4 tear the lettuce or spinach, and make into a row on cream cheese.
• 5 sprinkle the red or green onions over the layers.
• 6 roll up in jelly-roll style, very tightly. wrap tightly in plastic wrap, and refrigerate at least 6 hours or overnight.
• 7 unwrap the plastic, and slice the rolls into pinwheels of desired size.
• 8 the number of rolls will depend on how many people. i would allow at least 4 slices per person.

Eggplant (aubergine) And Shrimp Skillet Casserole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 3 cups japanese eggplants, halved lengthwise and sliced (cubed if using regular eggplant)
• 1 tablespoon grapeseed oil or 1 tablespoon extra virgin olive oil
• 1/2 cup red bell pepper, chopped
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 7 ounces raw shrimp, shelled and deveined
• 1/4 cup fresh parsley, chopped
• 1/2 cup unsweetened soymilk (cow) or 1/2 cup nonfat milk (cow)
• 2 extra large egg whites
• 1 extra large egg yolk
• 1/4 teaspoon fresh ground nutmeg
• 1 ounce hard parmesan cheese, grated (divided between custard and topping)
• 2 ounces light farmer cheese, grated (divided between custard and topping)
• 2 brown rice cakes (i used lundberg brand sesame tamari flavor)
• 1/2 teaspoon old bay seasoning (see chef notes, last line of instructions)
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 375 degrees fahrenheit.
• 2 place the eggplant in a colander over the sink and salt well; toss and let drain for half an hour to extract the bitterness.
• 3 while the eggplant is draining, prepare the custard; whisk to combine the milk, egg whites, egg yolk, nutmeg, 1/4 tsp salt and a few grinds of black pepper; stir in half the grated cheeses and set aside.
• 4 prepare the crumb topping; place the rice cakes, the remaining cheese, old bay seasoning, salt and pepper to taste in the bowl of your food processor, fitted with the steel blade; pulse several times until the mixture is crumbly and combined; set aside.
• 5 heat a 10" cast iron skillet or other oven-proof baking dish over medium heat on your stovetop.
• 6 add the grape seed or olive oil to pre-heated skillet; once the oil is hot but not smoking, add the onions, garlic, and red peppers and saute until the onion is softened (a few minutes).
• 7 squeeze the eggplant of excess water (but not until it’s bone dry) and add it to the onion mixture in the skillet; saute for about 8 minutes until the eggplant is softened.
• 8 taste for seasoning, adding salt and pepper as needed.
• 9 add the shrimp and parsley, stir to combine, and saute for 1 minute; definitely don’t overdo it here; shrimp are icky when overcooked.
• 10 pour the custard mixture over the top so it permeates the entire skillet.
• 11 spread the crumb topping evenly over the top and press gently to set the crumbs.
• 12 lightly spray the top of the dish with cooking spray and bake for about 30 minutes in the oven, or until the casserole is bubbly and golden on top; run it under the broiler for a minute or so if need be to get the desired effect on top.
• 13 let it sit on a wire rack for about 10-15 minutes prior to serving.
• 14 chef notes: bread crumbs (or lamb rinds for you low-carbers) can be substituted for the rice cakes, although the rice cakes gave a nice light crunch to this dish that i really enjoyed; if you like a more prevalent custard base (the amount here is underwhelming), double the custard ingredients, maybe add 1 t flour, and increase the cooking time accordingly; old bay seasoning is a seasoning mix by mccormick; according to their web site,"old bay is a zesty blend of a dozen herbs and spices--including celery, bay leaves, ginger, and red pepper--that’s perfect for seasoning summer foods, especially seafood"; if you can’t get it where you are, look for a copycat recipe by typing"old bay seasoning substitute" at your favorite search engine.

Jazzed Up Creole Shrimp Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)
• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon ponzu sauce
• 2 tablespoons relish or 2 tablespoons minced gherkins
• 1 sliced celery ribs or 1/2 cup sliced celery rib
• 1/4 cup green bell pepper, chopped fine (i mixed green and red bells)
• 2 green onions or 2 tablespoons green onions ( and green) or 2 scallions, sliced or 2 tablespoons sliced scallions ( and green)
• 1 large red radish, grated
• 1 garlic clove, grated
• 1 teaspoon horseradish
• 1 teaspoon mustard (creole or stone ground is best)
• 1/4 teaspoon celery seed
• 1/2 teaspoon paprika
• 1/4 teaspoon creole seasoning (more or less to taste)
• 4 -6 drops hot pepper sauce, to taste

Recipe

• 1 place all the remoulade sauce ingredients in a bowl and mix to combine well. taste and adjust seasoning to your likings.
• 2 add the shrimp and stir to coat.
• 3 chill for 2 hour for flavors to meld.
• 4 plate over greens, stuff into half an avocado,(my favorite) or into a baguette.
• 5 enjoy!
• 6 fyi: if you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.

Crockpot Chili Verde

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 boneless lamb roast
• 1/2 large onion, chopped fine
• 5 garlic cloves, chopped
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 tablespoon taco seasoning (taco seasoning mix)
• 4 ounces diced green chilies
• 1 cup salsa verde
• 1/2 cup water
• 1 cup cilantro, chopped

Recipe

• 1 cut up roast into large chunks.
• 2 place lamb pieces into crockpot.
• 3 sprinkle meat with spices.
• 4 add all other ingredients.
• 5 cook on low for 6 hours.
• 6 remove lamb pieces and shred with forks. return shredded lamb to crockpot. stir until well mixed.
• 7 serve with slotted spoon over rice and black beans with shredded jack cheese or in tortillas with cheese.

Grilled Chipotle Chicken

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

Ingredients

• Servings: 2
• 6 chicken drumsticks
• 1 (7 ounce) can chipotle peppers in adobo seasoning
• 2 tablespoons honey
• 1 teaspoon vinegar
• 1 garlic clove
• 1 lime, juice of
• 1/4 teaspoon kosher salt, plus more for seasoning chicken

Recipe

• 1 rinse and pat dry the chicken.
• 2 combine chipotle peppers, honey, vinegar, garlic, lime and 1/4 teaspoon salt in a food processor. process until it becomes a paste.
• 3 place chicken in a glass dish, lightly season with salt. transfer 1/4 cup of the marinade to a bowl and set aside. spread remaining marinade over chicken and turn to coat completely. cover and refrigerate for at least 2 hours.
• 4 when ready to cook. heat grill over medium heat. grill chicken until browned on all sides, turning once and brushing with reserved marinade. cooking time is about 25 – 30 minutes depending on the size of the chicken legs. chicken is done when it is punctured and juices run clear.
• 5 transfer to a serving platter and serve hot.