Onion Rings

                                                                                                        

1 medium sweet onion, sliced and separated into rings (Vidalia)

2 1/4 cups baking mix, divided

1 cup beer (darker beer will make it more flavorful)

1 teaspoon salt

2 eggs

Cajun Dipping Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup chili sauce

1 teaspoon horseradish

1/4 teaspoon ground cayenne pepper

Directions

1 Heat oil in deep fryer or heavy saucepan to 375*; oil should be about 1 1/2 inches deep.

2 Prepare Cajun Dipping Sauce by stirring until all ingredients are blended; set aside.

3 Toss onion rings and 1/4 cup baking mix

4 Stir remaining 2 cups baking mix, beer, salt and eggs until smooth.

5 (If batter seems too thick, add more beer, 1 tablespoon at a time, until it reaches the desired consistency).

6 Dip a few onion rings at a time into batter

7 Fry about 2 minutes, turning each ring after 1 minute, until golden brown; drain well.

8 Serve hot with Cajun Dipping Sauce.

Basil Crusted Turkey Breast

                                                                                                                                

1 Thawed Turkey Breast
Dried Basil
Olive Oil
Garlic Salt
Pepper


Rub the turkey liberally with olive oil. Season with garlic salt and pepper. Add a lot of dried basil until you have made a crust that sticks to the breast. Put in a baking bag, follow pgk. directions.

Roast at 350 degrees for 20 minutes per pound or until the internal temperature reaches 160 degrees.

Let breast stand 10 minutes before carving.

CPK Tuscan Hummus Knock Off

                                                                                                                      

                                                             

5 medium garlic cloves

3 c drained canned cannellini beans or great

northern, about two 15 ounce cans

1/2 c sesame paste (tahini)

1/4 c freshly squeezed lemon juice

1 tablespoon plus 1/2 teaspoon soy sauce

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

1/8 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 c cold water, if needed

CPK  Checca (recipe follows)

2 tablespoons minced fresh Italian parsley

Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides . Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 c cold water. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving.

Heat the oven to 250 degrees F.

Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes. Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles.

Serve immediately.

California Pizza Kitchen Checca:

2 pounds Roma tomatoes, cut into 1/2-inch dice

1 tablespoon minced garlic

1 tablespoon minced fresh basil

2 teaspoons salt

1/2 c extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap an refrigerate until serving time.

Taco Seasoning

                                                                                                                       

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes(opt.)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

 1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Fajita Seasoning

                                                                                                      

3 Tbsp. cornstarch

2 Tbsp. chili powder

1 Tbsp. salt

1 Tbsp. paprika

1 Tbsp. sugar

2-1/2 tsp. crushed chicken or beef bouillon cube

1-1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp cayenne pepper

1/4 tsp. crushed red pepper flakes(optional)

1/2 tsp. cumin

Preparation:

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Use 1/3 of mixture.