Colby Jack and Sour cream Queso

Ingredients

• 2 1/2 tablespoons butter, divided
• 2 tablespoons flour
• 2 cups heavy cream
• 4 cups (16 ounces) shredded cheddar cheese
• 1 teaspoon salt
• 3 small cloves garlic, finely minced
• Jalapeño, seeds and membranes removed and finely minced
• 1 cup diced tomatoes
• 1/2 cup sour cream
• up to 1/2 cup fresh chopped cilantro, to taste
• 
  

Directions

1. In a medium pot, melt 1/2 tablespoon butter over low heat. Add minced garlic and jalapeño and saute for a minute or until starting to soften and garlic is starting to turn golden. Add tomatoes to pot and cook a minute or two more. Remove garlic/jalapeño/tomato mixture with a spoon and set aside.
2. Add remaining 2 tablespoons butter to the pot and melt. Whisk in flour and stir continuously for a couple of minutes as roux bubbles and turns golden brown. Gradually whisk in cream, pausing between additions to make sure that lumps are smoothing out. While continuously stirring, bring mixture to a low simmer and cook for about 5 minutes or until thickened.
3. Remove pot from heat. Add 1/2 cup grated cheese to cream mixture and stir until completely melted. Repeat with the remaining cheese, adding 1/2 cup at a time and making sure it is totally melted before adding the next 1/2 cup. Add salt, garlic/jalapeño/tomato mixture, and sour cream. Stir until well incorporated. Taste and add additional salt, if desired.
4. Transfer queso to a serving bowl and top with as much cilantro as you prefer. 

http://www.fivehearthome.com/2014/01/13/cheddar-sour-cream-queso/

The Best Dressing

(Yield:  About 3/4 cup)

1/3 cup extra virgin olive oil (I used Carapelli)
2 tablespoons apple cider vinegar (or red wine vinegar)
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon tamari sauce (or soy sauce)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (more or less to taste)
1/4 teaspoon black pepper
1/2 small white onion, minced
1 small clove garlic, grated on a microplane

Whisk together all ingredients.  Store refrigerated up to 1 week.

Found Here

Rosemary Focaccia Bread

Ingredients
1 envelope (2 1/4 teaspoons) active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cups whole wheat flour
2 teaspoons salt
4 1/2 tablespoons (approximately) good extra virgin olive oil, divided
5 sprigs of fresh rosemary
Several pinches of Maldon salt (or other flakey sea salt)

Instructions

1. Dissolve and proof the yeast. Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the mixture to start to foam up. This is proofing the yeast. (You can skip this step if you are confident that your yeast is good and strong.)
2. Make the dough. In the bowl of a food processor, pulse the flours and salt to combine. Add the yeast mixture and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms, about 1 minute. Remove from the dough from food processor. It should be moist but not too sticky. Form it into a ball. (See Recipe Notes, below, for instructions on making dough without a food processor.)
3. Leave it to rise. Add about 2 teaspoons of olive oil to a large bowl. Put in the ball of dough and turn it so it is coated on all sides. Cover with a tea towel and place it in a warm place to double in bulk, about 2 hours.
4. Put the dough into the pan. Drizzle about 1 teaspoon of olive oil onto the baking sheet and rub it over the bottom and sides. Punch down the dough and place the dough on the baking sheet. Using your fingertips, coax and stretch the dough to cover the bottom of the pan; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about 30-40 minutes.

→ You can also divide the dough in half with a sharp knife to make one smaller loaf for smaller gatherings, and freeze the other half of dough for later. Smaller focaccia breads can be baked on a quarter-sized baking sheet (9-1/2" x 13") or in the center of a regular baking sheet. To freeze the second half, place the dough in a freezer bag, squeeze out the excess air, seal, label, and freeze.

5. Preheat the oven and prep the rosemary. While the dough is resting, preheat the oven to 450°F with a rack in the middle of the oven. Strip the rosemary leaves from the stems. If the rosemary leaves are large, chop them with a knife. You can leave a few of the smaller, softer leaves whole. You should have about 2 scant tablespoons.
6. Prep the focaccia for baking. When the focaccias have puffed up in the pan a little, sprinkle the rosemary evenly over the surface. Using your fingertips, dimple (make shallow indentations) the surface of the focaccia all over. Drizzle about 2 teaspoons of olive oil over the loaf, so the oil pools in the indentations here and there. Use a little more if needed. Sprinkle the loaf with 2 or 3 pinches of the flaky salt.
7. Place in the oven and bake. Place in the oven and immediately turn the heat down to 375F. Bake about 20 - 25 minutes, checking after 15 minutes. The focaccia is ready when it's golden-brown.

8. Remove from oven and cool. Remove bread from oven. Using a hot pad or spatula, remove the bread from baking sheet and place on a wire rack to cool slightly. Focaccia is best eaten when warm, but perfectly fine at room temperature. If the crust gets too soft, try popping it back in a 350°F oven for a few minutes to crisp it up.

Recipe Notes:

• Make Focaccia in a Mixer: Knead the dough in a standing mixer fit with a hook attachment for 5-8 minutes, until the dough is smooth and elastic.
• Make Focaccia by Hand: Mix the dough in the bowl with a sturdy spoon until it is as smooth as possible. Turn it out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes.
• Make Focaccia Rounds: To make 4-8" round focaccia, just divide the dough in half and bake in two 8" cake pans.
• Additional Toppings: Add any of these toppings before baking — very thinly sliced lemons, olives (whole or sliced in half), thick slices of fresh garlic or shallots, a sprinkling of parmesan cheese, a few chopped sundried tomatoes, cubed pancetta. Instead of rosemary, try using fresh thyme, chives, or oregano. If you want to use fresh basil, sprinkle it on after baking.
• Working with Refrigerated Dough: The dough can also be held overnight in a covered container in the refrigerator, which will retard the yeast and result in a slow rise and extra flavor. Pick up the instructions with step 4 above. No need to warm the dough before using, but allow extra time for it to rise before baking.
• Working with Frozen Dough: If you are using frozen dough, let it defrost in the refrigerator for at least 8 hours. When you are ready to bake, take it out of the refrigerator and stretch it in the pan, as directed in step 4 above. Continue to follow instructions from there.

Found here

One Pot Chili Mac and Cheese

• 1 tablespoon olive oil
• 2 cloves garlic
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces elbows pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
• Remove from heat. Top with cheese and cover until melted, about 2 minutes.
• Serve immediately, garnished with parsley, if desired.

found here

•  

Shrimp Cobb Salad

INGREDIENTS

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 tablespoon Emeril's Essence Creole Seasoning
• 4 slices bacon, diced
• 2 large eggs
• 5 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1/2 cup crumbled feta cheese
FOR THE CILANTRO LIME VINAIGRETTE
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 c mayo
• 1/4 c Parmesan cheese

INSTRUCTIONS

• To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place shrimp onto the prepared baking sheet. Add olive oil and Emeril's Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
• Serve immediately with cilantro lime vinaigrette.

NOTES

Howard's Baked Beans

My dear friend Andrea was gifted the best baked beans recipe from her step dad. You will never use another!! 

3-15oz cans of pork & beans, drained

1 lb bacon

1 medium onion, chopped
1/2 cup molasses*
3/4 cup brown sugar
2 T Dijon mustard
Coca Cola

Cook the bacon reserving 2 tablespoons of the bacon grease.  Saute onions in bacon grease until tender.  Pour onions and grease into a large baking dish.  Add drained beans, molasses, brown sugar, and mustard to the baking dish.  Stir the ingredients together.  Crumble the cooked bacon and stir into the bean mixture.  Add a small amount of Coca Cola.  I usually start with about 1/4 cup.

Cook covered at 300 degrees for approximately 2 hours watching to make sure the beans do not get too dry.  Add more Coca Cola if the beans get too dry and stir.  The beans can be eaten right away or made ahead.  If you make the beans ahead of time, just add more Coca Cola to the beans when you reheat them.

Found here http://thecrosseyedblog.blogspot.com/2014/05/howards-baked-beans.html

Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 cans condensed cream of chicken soup 

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in theworchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. 

Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (I used more)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder (I used more)
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Summer Squash & Zucchini Gratin

2 medium summer squash, cut into ¼ inch slices

2 medium zucchini, cut into ¼ inch slices

2 cups cherry or grape tomatoes (that’s a 1 pint container, if you’re buying them)

2 cloves of garlic, sliced thinly

2 Tbsp. flour

¼ tsp. salt

¼ tsp. pepper

1/4 c whipping cream

3 Tbsp. panko bread crumbs

1/4 c finely grated parmesan cheese

2 Tbsp. olive oil

Preheat oven to 450F. In a large bowl, toss summer squash, zucchini, grape tomatoes, and garlic with flour, salt and pepper. Transfer to a pie plate and drizzle with whipping cream.

In a separate bowl, mix panko, parmesan and olive oil together. Sprinkle the crumbs over the veggies.

Cook until the topping is brown, the veggies are tender and the sauce is bubbling, 20-25 minutes

"Chick-fil-A Cookie" Recipe

3 Cups All-Purpose Flour

1/2 Cup Quick Oats

1 tsp. Baking Powder

1/2 tsp. Baking Soda

½ tsp. salt

1 1/3 C brown sugar

1/3 C Sugar

1 C Butter at room temperature (NOT Margarine)

3 TBS Honey or Corn Syrup

2 tsp. Vanilla

2 eggs (at room temperature!!!!!)

1 1/2 C semi-sweet Chocolate Chuncks

1/2 C milk chocolate chips

(Or chocolate of your choice)

Combine the brown sugar, sugar, butter, honey (or corn syrup) and vanilla. Blend on medium speed until slightly fluffy. Add eggs, mix in. Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in. Scoop out onto cookie sheet.

Bake at 350 for 8-11 minutes.  They are done when the edges start to brown. Cool on cookie sheet for 3 min. or so. Then transfer to a wire wrack.

Coconut Cream Pie

1 pie crust baked

1/2 cup sugar

1/4 cup cornstarch

1 cup half-and-half
1cup coconut milk

4 egg yolks

3 tablespoons butter

1 cup sweetened flaked coconut

2 1/2 teaspoons vanilla extract, divided

2 cups whipping cream

1/3 cup sugar

Garnish: toasted coconut

 Fit 1 pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half, coconut milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

  

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

 

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

adapted from Southern Living

Iced Oatmeal Cookies

This recipe was given to me by my friend Rebecca. These are so good and stay moist for several days.

1 c. butter, melted and slightly cooled

1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. kosher salt
1 tsp. baking soda
1 Tbs. baking powder
2 c. quick oats
2 c. flour

Icing:
2 c. powdered sugar
1/2 c. heavy cream
1/2 tsp. cinnamon

In food processor, add oatmeal and pulse until partly ground. Don't make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.

In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.

Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake at 350 for 14-16 minutes.

To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden.

Green Cleaning

The Best Marinara Sauce Yet aka Red Sauce

Via Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Spaghetti & Meatballs

1 cup Whole Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

1/4 teaspoon Seasoned Salt

3/4 teaspoons Salt

Freshly Ground Black Pepper

1/3 cup Minced Flat-leaf Parsley

4 whole Eggs Beaten

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined.  Or use the flat better on your kitchen aid.
Using a round scoop place meatballs on a baking sheet close together. Bake at 400 for 15-30 min depending on the size of your meatball.  While baking make sauce.

Best Marinara Yet

 via  Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Serve meatballs and Sauce of your noodle of choice. Top with Parmesan Cheese.

Oatmeal Mix

1 c oats- blended
1c oats
3/4 brown sugar
1/4 t. salt
1 1/2t. cinnamon
2/3 c dry milk

- Combine all ingredients in an air tight container. Scoop out desired amount, add desired amount of water, microwave until cooked. Stir in nuts, fruit, or peanut butter.

Pralines

Nanny's Recipe

Butter sides of heavy one quart sauce pan.
In it mix 1 c brown sugar, 1/2 c white sugar, 1/2 c dairy sour cream.
Stir until sugars melt.
Cook to soft ball stage (236) Add 1t. vanilla; beat till mixture begins to thicken.
Add 2 1/2 c  walnuts for pecan halves; stir till will coated.
Pour out on greased cookie sheet; separate into individual pieces.
Makes 1 lb.

Peanut Brittle

Nanny's Recipe

2 c sugar
1 c white corn syrup
1/2 c water
2 c unroasted spanish peanuts
1 t. butter
2 t. soda
1 t. vanilla

Combine sugar, corn syrup, water in heavy saucepan stirring until sugar dissolves

Cook to hard ball stage

Add peanuts and butter

Cook to hard ball stage (300)

Remove from heat and stir in soda and vanilla

Pour into cookie sheet that has been well greased let cool

Break into pieces. Store in an airtight container.

Berry Lemonade Punch

1 c pink lemonade mix
1- 48oz can pineapple juice
2 c water
4 c strawberries (or other berry), blended

-Mix all of these ingredients. Store in freezer bag and store for up to 1 month.

When ready to use. Set berry mixture out for one hour. chunk in a punch bowl or pitcher and add 1-2, 2 liters of Sprite or Ginger-ale. Sir until slushy.

Strawberry Punch

The punch served at my summer wedding.

2c sugar
6c boiling water
2 1/2 c orange juice
1/c lemon juice
4 c unsweetened pineapple juice
1- 10oz packages frozen strawberries with juice, thawed
1- 2 liter bottle of sprite or 7up

Dissolve sugar in boiling water in a large pot; stir in OJ and next 3 ingredients. Pour strawberries into blender and blend on low. Add them to juice mixture. Pour into 1 gallon freezers bag. Seal well. freeze until firm.  (the day or month before)

Remove from freezer 1 hr before serving. Place in a punch bowel and break into chunks. Add Sprite. Stir until slushy.
 Yield 6 Qts.

Note: I have divided the mixture into qt. sized freezer bags to make smaller batches.

Broiled Tilapia Parmesan

½ c Parmesan cheese

¼ C butter, softened

3T mayo

2T lemon juice

¼ tsp. dried basil

¼ tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. celery power

2 lbs. Tilapia filets

Preheat your oven’s broiler. Grease broiling pan or line pan with aluminum foil.

In a small bowl, mix together cheese, butter, mayo, lemon juice, and seasonings. Set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove fillets from oven and cover them with cheese mixture. Broil 2 min.  or until topping is browned and fish flakes easily with a fork. Be careful to not overcook.

Oven Roasted Salmon

Ingredients

• 1 whole Side (about 2 1/2 To 3 Pounds) Salmon
• 5 Tablespoons Pure Olive Oil, Divided
• Salt And Ground Black Pepper
• 2 pounds Fingerling Potatoes Or New Red Potatoes, Halved
• 2 pounds Asparagus, Tough Ends Snapped Off
• 6 Tablespoons Extra Virgin Olive Oil
• 1/4 cup Each Parlsey And Dill Leaves, Chopped Coarse, Plus Extra Sprigs For Garnish
• 1/4 cup Capers
• 2 teaspoons Caper Juice
• 3 Medium Scallions, Sliced Thin
• 1-1/2 teaspoon Finely Grated Lemon Zest; Remaining Lemon Cut Into Wedges For The Platter

Preparation Instructions

Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.
Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

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Waffles #2

2 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour milk (note below) or 2 cups buttermilk (note below)

4 eggs, well beaten

3/4 cup melted butter or canola oil

note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.

Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.

Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients, beat until smooth with a hand mixer or electric mixer on high speed.

Stir in 3/4 cup melted butter or oil.

Bake in preheated waffle iron until crisp and golden.

Serve with your favorite toppings.

Found Here

Strawberry Lemonade

Ingredients

• 1 ¼ lb strawberries, washed & cut in halves, about 4 cups
• 2 lemons, washed and quartered (use limes to make strawberry limeade)
• ~ ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
• 6 cups of water
• Ice
Garnishes:
• Strawberry slices, lemon slices and/or fresh herbs (mint, lemon verbena, lemon balm, basil)
• 
  

Instructions

1. Blend the strawberries, lemons and honey with 2 cups of water
2. Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer
3. Taste and add additional honey/sugar if needed
4. Serve cold over ice and garnished with strawberry slices, lemon slices and herbs
Method 2 (this one helps make the straining easier and keeps all strawberry goodness):
5. First blend only the strawberries with the honey and 1 cup of water. You don’t need to strain this, it’s better to keep all the strawberries goodness. Then place the blended strawberries mix in a pitcher.
6. Then in the same blender, you don’t need to wash or rinse it, blend the quartered lemons with the 1-2 cups of water.
7. Strain the lemon mix into the pitcher, mix well and add the rest of the water. Taste and adjust sweetness level if needed.
8. Serve as indicated above.
   Found Here

Grilled Zucchini

• 6 whole Zucchini (medium Sized)
• 1/4 cup Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 3 whole Lemons, Zested
• 1 teaspoon Kosher Salt (additional)
• Extra Olive Oil If Needed For Brushing

Preparation Instructions

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

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Honey Almond Granola

Ingredients

    4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

    1½ cups raw slivered almonds (or other nuts*)

     ½  teaspoon fine-grain sea salt

    ¼ teaspoon cinnamon

    ½ cup melted coconut oil (or olive oil)

    ½ cup + 1 tablespoon honey (or maple syrup)

    ¾ teaspoon vanilla

Instructions

 Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon. Stir thoroughly to combine.

   

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.

   

Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes

    Recipe adapted from my gingerbread granola.

    Yields 5 to 6 cups of granola.

    *If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.

Homemade Chicken and Noodles

     whole Cut Up Fryer Chicken

    2 whole Carrots, Diced

    2 stalks Celery, Diced

    1/2 whole Medium Onion, Diced (optional)

    1 teaspoon Salt

    1/2 teaspoon Turmeric

    1/4 teaspoon White Pepper (more To Taste)

    1/4 teaspoon Ground Thyme

    2 teaspoons Parsley Flakes

    16 ounces, weight Frozen "homemade" Egg Noodles

    3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

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French Bread

2 1/2 c. warm water                 
1 T. salt

 2 T. sugar                         
2 T. canola oil

2 T. dry yeast                   
6 c. unsifted white flour

Note: if you have a Kitchen Aid follow the dough making process. It turns out great!

(don't try wheat it just will weigh it down and not be the fluffy french bread you want)

Put yeast and water in a bowl. Add sugar on top and let dissolve.

Stir in salt, oil, and 3 c. of flour.

Mix together by hand (do NOT use a mixer).

Add remaining flour and mix well.

Knead by hand to form a soft but not sticky dough.

Let dough reset for 10-15 minutes then punch down to get all air bubbles out. 

Let rest 10 more minutes and punch down again. Do this a total of 3 times. 

Turn dough out onto a floured surface.

Divide the dough into two equal parts and roll each out to a 9x12 rectangle. 

Roll up like a jelly roll and tuck in the ends& pinch together.

* (Remember the shape you roll it into is the shape it will be. So if it's long and skinny you'll have a longer loaf if it's wider then you will have a thicker and shorter loaf of bread)

Set both loaves onto their own greased baking sheet, cover with a dish towel. 

Let raise about 45 min or more until double in size.

With a sharp knife cut diagonally 3 or 4 times across the top of the loaf. 

Take a beaten egg and brush all over loaf.  

*(very important for that crispy brown crust)

Bake at 400 for 20-30 minutes until golden brown

 (but I recommend checking it at 15 minutes because every oven is different)
-This bread freezes really well so if you only are going to eat one-
wrap the other in foil after cooled and save it for another day. 

 

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Caramel Apple Buttermilk Muffins

Ingredients for the streusel topping:
1 tablespoon cold butter
⅓ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ cup finely chopped walnuts

 

Ingredients for the muffins:
½ cup vegetable oil
1-⅓ cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1 cup buttermilk
2-½ cups all-purpose flour (you may need a bit more, if the batter is too wet)
¼ teaspoon salt
2-½ teaspoons baking powder
½ teaspoon baking soda
1-¾ cups coarsely chopped peeled* apple

 

Ingredients for the caramel icing:
2 tablespoon butter
¼ cup brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Instructions:
1. In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
2. Preheat the oven to 400˚ F. and line a 12-cup muffin tin with paper liners. If you don’t have paper liners, butter and flour the muffin tin.
3. In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups filling them right to the top.
5. Divide the streusel topping equally among the muffins.
6. Bake for 15 minutes and then lower the temperature to 350˚ F. and bake for an additional 12 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
7. While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds.
8. Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super ‘runny”. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.

Notes:
* ~ I like to leave about ½ cup of the apple unpeeled and reserve it. I stick these pieces into the batter after filling the muffin tins. It give the muffins a pretty look.

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Greek Marinated Chicken

Ingredients

• 1 cup plain yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ Tbsp dried oregano
• 1 medium lemon
• ½ tsp salt
• freshly cracked pepper
• ¼ bunch fresh parsley
• 3½ to 4 lbs chicken pieces

Instructions

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Notes

This recipe is extra garlicky. If you're not into heavy garlic, try starting with two cloves instead of four.

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