Ensalada Mixta

                                                                                                                                              

This salad would be good with any grilled meat or fish added!!

1 head of Romaine lettuce

2 tomatoes cut into 8 pieces

1 cucumbers, peeled and sliced

1/2 cup green olives, stuffed with anchovies

1 can (approximately 15 oz.) white asparagus

1 red or yellow pepper, sliced in long thin strips

1/4-1/2 yellow or red onion, sliced thin

•1 carrot, grated

2 hardboiled eggs, peeled and cut into quarters

1/2 c Zesty Italian dressing

salt to taste

Optional:

1 15 oz. can baby corn, drained

1 15 oz. can artichoke hearts, drained

Hard boil the eggs. Allow to cool in cold water. Then, peel and cut into quarters, or slice in thick slices.

Cut the lettuce head in half. Rinse the lettuce under cold water and allow to drain. While lettuce is draining, cut the tomatoes. Peel and slice cucumbers and slice the red peppers. Grate the carrot.

Open the cans of the other ingredients and drain each one.

Break up the lettuce into small pieces for a salad. Make a bed of lettuce on a large platter. On top of the bed, place the tomatoes, cucumbers, onions, peppers and carrots. Place the egg slices, asparagus, olives and baby corn ears and artichoke hearts on top.

Dress with Zesty Italian dressing and sprinkle with salt to taste.

Carrot Raisin Salad(Chick-Fil-A)

                                                                                                                                   

4 cups finely shredded carrots

1 can (20 oz.) crushed pineapple, with juice

1 cup raisins

3/4 cup mayonnaise

1 tbsp. sugar

1/2 tbsp. fresh lemon juice

Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, combine everything gently in a large bowl. May be refrigerated up to 72 hours. Serves 8.

**NOTE: Fresh carrots are the secret, according to Chick-Fil-A.

Gina's Braised Beef Short Ribs

                                                                                                                                          

Boneless beef short ribs (6 pack from Costco)

Dry red wine (cabernet sauvignon-Tormenta Chilean Red wine)

Beef stock

Worcestershire sauce

Bay leaf

White pepper

Crushed red pepper

Onion

Carrots

Tomato paste

Pat beef dry with a paper towel and then salt and pepper the beef. Lightly flour and shake off excess flour. Pour small amount of veg oil in Dutch oven and get the oil hot. Sear the short ribs well on both sides (about six minutes, then flip to other side for six minutes). Remove meat from pan. Add one onion and a handful of chopped carrot and salt a bit. Cook until soft and yummy. Add a squirt or two of tomato paste, white pepper, crushed red pepper flakes, bay leaf, and big dash of Worcestershire. Add half a bottle of red wine and about two cups of beef stock. Cook until liquid reduces by about half. Add short ribs back to the liquid (should almost cover the meat) and cook in oven with lid on at 350 for about 2&1/2 hours. You can add carrots, mushrooms and potatoes for the last half hour to round the meal out. Yum!

Gi Gi's Inspired Wine Braised Boneless Beef Short Ribs

                                                                                                                                                  

8 boneless Beef Short Ribs

Kosher Salt to taste

White pepper to taste

1/4 cup Flour

6 pieces Pancetta, Diced

2 T Olive Oil

1 Onion, Diced

1 t garlic, minced

small pgk. mushrooms, sliced

3 ribs of celery, diced

2 c White Wine

2 c Chicken Broth (enough to Cover Ribs)

1T Thyme

1T Rosemary

Salt and pepper ribs, then dredge in flour. Set aside. In a large Dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, mushrooms and celery to pan and cook for 2 minutes. Add minced garlic, cook 1 minute. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Put on the lid and place into the oven. Cook at 350 for 2 hours, reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender. Remove pan from oven and allow ribs to sit for at least 20 minutes, lid on, before serving.

Chiles Rellenos Casserole

                                                                                                                              

1 lb. ground turkey

1 tsp. ground cumin

1 1/2 tsp. oregano leaves

1/2 cup water

2 Tbs. Chili powder

salt to taste

1 onion, finely chopped

2 Tbs. olive oil

2 cloves garlic, minced

1 small can of diced green chilies drained

2 roasted poblano peppers, chopped

1 lb. Monterey Jack cheese, shredded

1/2 lb. of mild cheddar cheese, shredded

4 eggs

1 1/2 cups of milk

1/4 cup flour

Pam spray

9 x 13 baking dish

Directions:

In olive oil, sauté onion until golden brown. Add garlic and peppers and sauté an additional 4 minutes. Set aside in a bowl. Brown the turkey in the same pan and salt to taste. Add the water, cumin, oregano, and chili powder and stir till well mixed. When turkey is almost done add the onion, garlic mixture and mix all ingredients well. Coat the baking dish with Pam spray. Now layer the green chilies on the bottom of dish then the cheese and then the turkey. Repeat these layers one more time. Finish with cheese on top. In a medium size bowl mix the eggs and milk with a whisk. Add the flour a little at a time to avoid lumps. Pour the egg mixture over the chile, turkey and cheese. Bake in a 325 degree oven for 35 to 40 minutes.

This Mexican casserole recipe is delicious topped with guacamole and salsa.

Impossible Cheeseburger Pie

                                                                                                           

1lb ground turkey
1envelope dry onion mix
1 c shredded cheddar cheese
1/2 c Pioneer baking mix
1 c milk
2 eggs

Preheat oven to 400 degrees. Spray 9-inch pie plate with cooking spray.
In 10-inch skillet, cook turkey and onion soup mix over medium heat 8-10 minutes, stirring occasionally, until turkey is brown, drain. Spread in pie plate and sprinkle with cheese. You can add sliced tomatoes.
In small bowl, mix remaining ingredients with fork or wire wisk until well blended. Pour in pie plate.
Bake 25 minutes or until a knife inserted in center comes out clean.

ORANGE FLUFF

                                                                                                                             

 

 

 

 

 

 

 

1 (16 ounce) cottage cheese
1 (6 ounce) package orange gelatin
1 (16 ounce) crushed pineapple
1 (4 ounce) Cool Whip
½ cup chopped pecans

Add dry gelatin to cottage cheese and stir. Add fruit; fold in Cool Whip. Stir nuts into mixture or sprinkle them over the top of salad. Serve immediately.

White Wine Lemon Butter Shrimp

                                                                                                               

1 bag frozen cooked cleaned shrimp tail on 26-30 count

2 T butter

1 onion, diced

1 t garlic, minced

2 T olive oil

½ c lemon juice

½ c white wine

1 T dried or fresh parsley added at end of cooking

Sauté onion and garlic in olive oil and butter until both are tender. Add the white wine and lemon juice, reduce to half. Add the shrimp, tail on, simmer 5 minutes, covered. Add parsley. I serve over basmati rice!! Yum!! This is my daughter Gina’s recipe!!

Fried Fish

                                                                                                                                 

1 lb. of flounder or tilapia fillets

2 eggs beaten plus 1 t of garlic powder, 1 t of paprika, 1 t of onion powder and 1 t of black pepper

2 cups of breadcrumbs

Vegetable oil for frying

Directions

Season fish with salt and pepper

Dredge fish in seasoned egg mixture

Drop into breadcrumbs- bread each side

Heat Oil to 375 and pour just enough oil to lightly cover fish

Add fish to hot pan cook 3 minutes per side and enjoy

Kicking Cajun Cabbage

                                                                                                                        

½ lb. sliced bacon, diced

1 small head cabbage, chopped or shredded

1 t garlic powder

1t Cajun seasoning

3/4 t salt

1/2 t ground mustard

Directions:

In a large skillet, cook bacon over medium heat until crisp.

Drain on a paper towel.

Reserve 1 T bacon drippings.

Stir-fry cabbage in drippings for 5-10 minutes.

Add garlic powder, Cajun spice, salt, mustard and bacon.

Cook and stir until tender.

Thanks for the inspiration Teresa!

Mexican Yellow Rice Casserole

                                                                                                                  

1/2 cup grated cheese

1 lb. ground beef or ground turkey 

1 pkg. taco seasoning

1 cup cheddar cheese soup

1/4 cup chopped onion

1 cup crushed taco chips

 1 can stewed tomatoes, chopped

1 pkg. yellow rice mix

1/4 cup milk

1/4 cup sliced black olives

1 can drained black beans

Lettuce, sour cream, fresh cilantro and tomato wedges to garnish

Brown ground beef or turkey, add taco seasoning, add tomatoes; simmer 10 minutes. Cook rice according to package. Heat soup and milk until creamy. In a large 13 x 9 casserole dish, layer ground-beef mixture, then rice, beans and soup. Sprinkle onions and olives on top. Top with grated cheese. Bake for 30 minutes at 350 degrees. Serve on bed of lettuce and top with tomato wedges and crushed chips.

Roasted Chickpea Snackers

                                                                                                                                         

Spray with olive oil cooking spray or drizzle with olive oil 

2 c canned chickpeas, rinsed and drained    

 1/4 t garlic powder    

 1/8 t red pepper flakes (or 2 t Cajun seasoning)

  

Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with cooking spray. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper or Cajun seasoning; toss to coat. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving. Yield about 1/2 cup per serving.

Potato Rolls

                                                                                                                    

2 packages active dry yeast( I used instant yeast 4 1/2 t)*see note

½ cup warm water (105 - 115 degrees)

1 ½ cups warm milk (105 - 115 degrees)

¾ cup instant potato flakes

½ cup butter softened

½ cup sugar

½ t salt

2 egg yolks, slightly beaten

About 4 ½ flour, divided (You may use all purpose or self-rising flour. If you use self-rising flour, you should reduce the salt to ½ teaspoon.)

4 tablespoons butter melted (for brushing tops of rolls)


*Note: When using instant yeast, mix dry yeast into flour. Heat water and milk to 110 degrees, cool to 105 degrees and add to all other dry ingredients. Do not overheat, it will kill the yeast. Adding the egg yolks, and butter to dry mixture. Add 1/2 c of yeast flour mixture to this mixture. Stir to incorporate. Let rise for 30-45 min.

Directions for active dry yeast:

Dissolve yeast in ½ cup warm water and let stand 5 minutes. In a large bowl, combine yeast mixture, 1 ½ cups warm milk, ¾ cup potato flakes, ½ cup butter, ½ cup sugar, and ½ teaspoon salt. Mix well. Stir in 2 slightly beaten egg yolks and ½ cup flour. Cover with a towel, plastic wrap, or aluminum foil, and let rise in a warm place, free from drafts for 30-45 minutes. (Batter will look spongy.)

Gradually stir in enough of the remaining flour to make soft dough. Cover and let rise in a warm place 1 hour, or until dough is doubled in bulk. Punch dough down. Turn onto a lightly-floured surface, and roll out to ¼-inch to 3/8-inch thickness. Cut into 2 ½-inch circles. Brush with melted butter. Make a crease across each circle, and fold over to make the rolls into Parkerhouse-style. Place on greased cookie sheets, and let rise in a warm place 20 minutes, or until dough is doubled in bulk. Bake at 400 degrees for 10-20 minutes, or until golden brown. This makes 4 dozen rolls.

Spudnuts Knock Off with Maple Glaze

                                                                                                                            

1 cup milk

1 pkg. yeast

1/2 cup water

1 cup cooked, unseasoned mashed potatoes

2/3 cup shortening

1/3 cup sugar

2 eggs

1 tsp. salt

3-4 cups flour

Scaled milk and cool to lukewarm.  Dissolve yeast in warm water with 1 tsp. of sugar.  When it gets foamy, add to milk.  Combine next five ingredients and beat well.  Gradually add in flour to make a soft dough.  Make sure not to add too much flour.  The dough shouldn’t be a sticky mess, but too much flour will make your doughnuts dense.  Roll out to 1/2” thickness and cut with a doughnut cutter, if you have one.  I don’t.  So I improvised with a large cup I had and a washed out prescription bottle to cut the inner hole.  Place on a greased cookie sheet and cover.  Let rise for at least one hour.  Then fry in oil.  Drain well on a paper towel.  While still warm, but not hot, dip in maple glaze.

Maple Glaze:

1/2 cup butter

3/4 cup evaporated milk

1 cup brown sugar

1 1/2 tsp. maple flavoring

1 lb. powdered sugar

In a saucepan, melt the butter.  Add milk and brown sugar, heat until just bubbly.  Remove from heat and add flavoring.  Add powdered sugar until desired consistency.  You want it thin enough you can dip the top of your doughnut in, yet not runny.

Firecracker Shrimp

                                                                                                                                                     

25 large tail-on shrimp deveined

15 eggroll/spring roll wrappers, cut in half diagonally (2 triangles)

Oil for frying

Marinade

1 tsp. minced garlic

1/2 tsp. grated ginger

1/2 tsp. sesame oil

1 tsp. soy sauce

1 tsp. sweet chili sauce

1 tsp. cornstarch

Cornstarch “paste” (mix well to form paste)

1 Tb cornstarch

1/4 cup water

Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.

Pat the shrimp dry with a paper towel. Wrap each shrimp in  eggroll/spring roll wrapper half. Seal with cornstarch paste.

Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce.

Quick Yeast Bread Sticks

                                                                                                                                             

                   

These are so very good and easy!!!

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

1/4 cup oil

3 cups bread flour ( I used 1 c wheat bread flour)

2 1/2 teaspoons yeast

Directions:

Make using your bread machine, mixer or by hand.

Roll out into a rectangle.

 Cut into strips.

 You can twist or not and place on a greased cookie sheet.

 Let rise for at least 20 minutes or more if you have time.

 Bake at 375 for 10-15 minutes.

 Brush with butter and sprinkle with garlic salt and parmesan cheese

Potato Skin Slices

                                                                                                                  

Thanks Marie!

4 russet potatoes cut into 1/2-inch slices

1/4 cup melted butter

8 slices bacon, cooked crisp and crumbled

8 ounces shredded cheddar cheese

1/2 cup chopped green onion

Sour cream, for topping

Directions:

Preheat oven to 400°.

Brush both sides of potato slices with butter and place on an ungreased baking sheet.

Bake for 30 to 40 minutes or until lightly browned on both sides, turning once during baking.

Remove from oven and top with bacon, cheese and green onions.

Return to oven and bake until cheese melts.

Serve topped with a dollop of sour cream.

Lemon Chiffon Cake

                                                                                                                           

Cooking spray

1 tablespoon cake flour

2 cups sifted cake flour (7 1/2 oz.)

1 1/4 cups sugar, divided

2 1/2 teaspoons baking powder

1/2 teaspoon salt

7 tablespoons canola oil

1/3 cup fresh lemon juice (about three lemons)

1 teaspoon lemon extract

3 tablespoons water

1 teaspoon finely grated lemon rind

3 egg yolks

8 egg whites

1 teaspoon cream of tartar

Lemon curd (use for filling)

Frosting (cool whip is good)

Directions:

 Have frosting ready and at the temperature you like to frost with. Preheat oven to 320°F. Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour. Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined. Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth. Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks. To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Refrigerate for up to three days.