Recipes

[Bluffbaker]

Grilled Peppered Steaks

2 Servings

1 1/2 to 2 tsp. freshly ground black pepper

1 tsp. onion salt

1 tsp. garlic salt

2 (1/2 lb.) steaks

Combine the first 3 ingredients in a small bowl.  Rub onto both sides of the steaks, including meat on the ends and sides.  Grill covered until meat reaches the desired doneness.

If the steaks are larger than 1/2 pound, make 1 1/2 batches of the rub (I double it).

Next Ingredient:  Catsup

[RespectLife]

One of my most favorite recipes EVER!  I make it all the time!  SO EASY!  I just made it for a Baby Shower for 40 ladies and it was a BIG hit!  I added a bag of Wegman's Steam Organic Sweet Corn that time to 'stretch' it to feed more.

Originally posted by @DiAnne  The notes are hers.  Hope you all don't mind me sharing it again!  I thought it might be new to many of you.

CHIPOTLE-MAPLE BLACK BEANS

This is ridiculously fast and easy if you need to make a last minute side dish for a barbecue. I have used it to "stretch" when I have had unexpected guests.

RS- Posted by DiAnne   7-12-13

1 cup onion, diced
1 T vegetable oil
1 t garlic, minced
2 T apple cider vinegar
2 cans black beans, rinsed and drained (about 15 oz each)
1/2 cup maple syrup
1/2 cup ketchup
2 T minced chipotle chiles in adobo
1 t dry mustard
1 t Worcestershire sauce
Salt to taste

Saute onion in oil over medium heat until softened. Stir in garlic and cook 1 minute.

Deglaze with vinegar and bring to a boil. Add reminaing ingredients and simmer 10 minutes.

NEXT INGREDIENT:

Mushrooms

[GenXmuse]

BEST EVER MUSHROOM SOUP
Serves: 2 (can double)

Vegan and fat free though you can use Parmesan cheese and soy sauce for non vegan version

INGREDIENTS
1 large white onion, diced
1 package white button mushrooms (10 oz) sliced
1 package baby portobello mushrooms (10 oz) sliced
10 stalks fresh thyme, leaves removed
1 cup organic vegetable broth
1 tbs. tapioca flour
1 cup almond or cashew milk (unsweetened)
1 dried bay leaf
½ tbs. liquid aminos (GF) (or soy sauce)
½ tsp. salt
freshly ground pepper

INSTRUCTIONS

In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
Add the bay leaf, the salt and the liquid aminos to the mushrooms.
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
This soup is amazing the next day as well and can easily be doubled.
Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!

Next Ingredient: ROSEMARY

[rrpell]

Grilled Lamb and Figs on Rosemary Skewers

• 2 pounds boneless lamb shoulder, cut into chunks
• 10 to 20 fresh figs
• Rosemary branches  (woody ones -for nine months of the year, I have pots of rosemary where I harvest the woody branches)
• 1/4 cup extra virgin olive oil, more or less
• Salt and freshly ground black pepper to taste
• 1/2 cup freshly squeezed lemon juice
• 2 cloves garlic, roughly chopped
• 1 tablespoon minced fresh rosemary

Preparation

1. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
2. Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced Rosemary and brush a little of this mixture on lamb and figs.
3. Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

Next ingredient:  peanut butter

[Bluffbaker]

Best peanut butter fudge I've ever eaten.  Source:  margaretsmorsels.blogspot.com

Peanut Butter Fudge

70 (1 1/4-inch) Pieces

1 (8 oz.) pkg. cream cheese (regular or Neufchatel)

1/2 cup creamy peanut butter

1 cup peanut butter chips

1 Tbsp. vanilla

4 cups powdered sugar

Line a 13 x 9 x 2-inch pan with foil so that foil extends over the sides of the pan.  Put the cream cheese, peanut butter and peanut butter chips in a microwave-safe bowl.  Microwave on High for 45 seconds.  Remove from the microwave and stir.  Microwave in 15 second intervals, stirring each time, until the mixture is melted.  Stir in the vanilla; blend well.  Add powdered sugar, 1 cup at a time, using your hands to knead it into the peanut butter mixture.  After the powdered sugar has been incorporated, press the mixture evenly into the foil-lined pan.  Let stand at room temperature until set, about 2 hours.  Cover the pan with foil and refrigerate.  The next day, use the foil to lift the fudge out of the pan. Remove the foil, place the fudge on a cutting board and cut into squares. Store in the refrigerator.

Next Ingredient:  Cream of chicken soup

[Sassy7356]

I just made this last night.  It is a recipe from the Copper Chef cookbook.

Skillet Chicken Pot Pie

1 26-oz. can CREAM OF CHICKEN SOUP

3 chicken breasts, diced

4 red potatoes, quartered

1 onion, diced

1 cup cream

3 carrots, sliced

1 tube of biscuits

1 C frozen peas (not in the original recipe but we added these)

Preheat oven to 350.

Combine the cream and CREAM OF CHICKEN SOUP in the Copper Chef pan and cook over medium heat.

Add the remaining ingredients except the biscuits.

Simmer for 20 minutes.

Top with the biscuits.

Place in the oven until the biscuits a golden brown.

This was a hit with my family.

Next ingredient: tomato sauce

[GenXmuse]

GHOST PEPPER BISON CHILI WITH QUINOA

Ingredients

1 pound ground bison
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (14 oz each) lower sodium beef broth
1/4 cup white quinoa, uncooked
1 can (15 oz each) black beans, drained, rinsed
1 can (14.5 oz each) Diced Tomatoes
1 can (15 oz each)  Tomato Sauce 
1/2 cup fresh corn kernels
2 tablespoons ghost pepper chili seasoning mix (see cook's tip)
1 large avocado, pitted, peeled, diced
1/3 cup shredded Cheddar cheese
1/2 cup sour cream

Directions

Heat large saucepan over medium-high heat. Add bison, onion and bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
Stir in broth and quinoa. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until quinoa is tender.
Stir in beans, undrained tomatoes, tomato sauce, corn and chili seasoning mix; simmer uncovered 15 minutes more, stirring occasionally. Top each serving evenly with avocado, cheese and sour cream.

Cook's Tips

To make chili seasoning mix: Stir together 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, 1/4 tesaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon ghost pepper powder and 1/4 teaspoon salt in small bowl. Use as directed in recipe. Ghost pepper powder typically is found online or in a local specialty spice store. Quinoa typically is found in the rice and pasta section of supermarkets. 

Next Ingredient: PITA BREAD

[house_cat]

@GenXmuse

Thank you for inspiring me to find this simple recipe. 

Here's the link to the original recipe.

Mediterranean Tacos

Prep Time:15 Min Cook Time:15 Min Total Time:30 Min

Serves 4

Ingredients

• 2 tomatoes, diced
• 1 large cucumber, peeled and diced
• 1 small red onion, diced
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 container hummus
• 2 chicken breasts, cooked and sliced (store bought rotisserie chicken)
• 1 1/2 cups shredded lettuce
• 1 can artichoke hearts, drained
• sliced black olives
• 1/2 cup feta cheese, crumbled
• 4 pita breads

Instructions

• In a large bowl combine the tomatoes, cucumber, red onion, red wine vinegar, olive oil, salt and pepper. Toss to evenly combine and set to the side.
• Warm the pita bread in the oven or on the stove top. Spread a good amount of hummus on the bottom of each pita bread. Top with the chicken, lettuce, artichoke hearts, tomato/cucumber salad, olives and feta cheese. Fold up like a taco and enjoy!

Next ingredient:  Fresh corn

[GenXmuse]

Thnk you @house_cat for finding a great recipe for us. I needed something new to do with pita bread!

Fresh Corn Salad

Ina Garten 

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Next Ingredient:  RED ONION

[Zhills]

Italian Green Beans with Tomatoes

1 pound green beans

2 tomatoes, cut into wedges or cherry tomatoes
1 small red onion, sliced thin
1/4 Cup Parmesan Cheese, grated
Ripe olives 

Vinaigrette Recipe:
1/3 cup EVOO
2 T red wine vinegar
1clove garlic, chopped
1 t Salt
Dash of pepper

Mix all dressing ingredients together and shake to combine 

Directions:

Cook beans uncovered in skillet or pan for 5 minutes 

Cover and continue to cook until tender (10-15 minutes) and drain

Pour Vinaigrette over warm beans and toss.

Cover and refrigerate at least 2 hours (or overnight) 

With a slotted spoon, remove beans to a lettuce lined plate or platter

Add tomatoes around the edge and scatter onions over them on the platter

Sprinkle with cheese and garnish with olives

Serve at room temp.....or slightly chilled.

I like to keep the green beans in the fridge and add the other ingredients just before serving.  Very good!

Next ingredient:  Rice