Mississippi Comeback Sauce

                                                                                                                                      

3 cloves garlic

2 cups mayo

1/2 c. chili sauce

1/2 c. ketchup

1 c. salad oil

2 T. black pepper

Juice of two lemons

2 tsp. yellow mustard

1 heaping tsp. horseradish

2 tsp. Worcestershire

2 good dashes Tabasco

Half an onion, grated

Mix together in food processor and chill. This is a good salad dressing, dip for fries, chicken or shrimp.

Bacon Cider Chicken

                                                                                                                                         

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 slices bacon, finely chopped

1/4 cup minced sweet onion

3/4 cup unsweetened apple cider

1/2 cup fat free, less-sodium chicken broth

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to keep warm.

Add onion to pan; sauté 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

Pan Roasted Green Beans

                                                                                                                                                        

2 lbs. green beans

1 -2 tablespoon olive oil (or just enough to lightly coat beans)

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

optional: Parmesan cheese

Preheat oven to 400°F.

Wash, dry well, and trim green beans.

Put green beans on a jelly roll pan.

Drizzle with olive oil.

Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill).

Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.

Optional: sprinkle with Parmesan cheese

Roast for 30-45 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.

Serve hot or at room temperature.

Sweet Potato Fries with Sriracha Mayo

                                                                                                                                             

Pre-heated oven to 425 degrees

3 Sweet potatoes( peeled and cut into fries)

3 T cornstarch

2 T Olive oil

Salt and pepper to taste

Mayo

½ c mayo

1 t Sriracha sauce

¼ t cayenne pepper

Cut potatoes into fries. Place cornstarch in a zip lock bag. Add potatoes and cornstarch to bag. Toss fries until coated. Place on baking sheet (do not crowd fries or they will not get crisp) and cook 20 minutes, flip and cook 5-10 minutes longer.

Black Bean, Corn, Red Peppers, Avocado Salad & Lime Cilantro Dressing

                                                                                                                     
2 15-oz. cans black beans, rinsed and drained

3 ears fresh corn, cooked, cooled and kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots 

2 teaspoons salt

¼ teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil

6 tablespoons fresh lime juice

1 teaspoon lime zest

½ cup chopped cilantro

2 Hass avocados, diced

Directions

  

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature!