Recipes

[momtochloe]

Well my stars and garters it's the Fourth of July already!  Hope everyone is happy, healthy and enjoying family, friends and great food.  Speaking of which, many thanks to @walker  for starting off our July festivities with a perfect dish for this weekend!

Bean and Pasta Salad

1 can Garbanzo Beans (chickpeas), drain and rinse

1 can Dark Red Kidney Beans, drain and rinse

1 cup cooked elbow macaroni

1 cup frozen green beans, thawed

3/4 cup GREEN BELL PEPPER, diced

1/2 cup red onion, diced

1/4 cup vinegar

1/4 cup sugar

2 tablespoons canola oil

1/2 teaspoon celery seed

1/4 teaspoon salt

1/8 teaspoon pepper

Mix all vegetables and macaroni together.  Mix together dressing ingredients well and pour onto salad ingredients.

Mix together and refrigerate 2 hours before serving.

(I have made this twice and like it but then salads and pasta are my favorite thing!)

NEXT INGREDIENT ..... EGGS

[GenXmuse]

Thanks for starting us out on another month, @momtochloe and Happy Fourth of July to everyone 🇺🇸
YIELD: 8 PATTIES Chimichurri Quinoa And Corn Patties

Serve 2 patties on top of a salad.

PREP TIME15 minutes

COOK TIME25 minutes

TOTAL TIME40 minutes

Ingredients

• 1-1/4 cups water
• 1/2 cup quinoa, rinsed and drained
• 1/2 cup frozen whole kernel corn
• 2 eggs, lightly beaten
• 1/4 cup yellow cornmeal
• 1/4 cup finely chopped red onion
• 2 tablespoons snipped fresh parsley
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon snipped fresh oregano
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup soft whole grain bread crumbs (1 slice)

Instructions

1. In a medium saucepan bring the 1-1/4 cups water to boiling; stir in quinoa.
2. Return to boiling; reduce heat.
3. Simmer, covered, for 8 minutes.
4. Stir in corn.
5. Return to boiling reduce heat.
6. Simmer, covered, for 5 minutes more.
7. Remove from heat.
8. Let stand, covered, for 10 minutes.
9. In a large bowl combine eggs, cornmeal, chopped red onion, parsley, cilantro, oregano, garlic, salt, and the cayenne pepper.
10. Stir in quinoa mixture and bread crumbs.
11. Using about 1/3 cup mixture for each patty, shape quinoa into eight 3/4-inch thick patties.
12. Heat a lightly greased skillet or griddle.
13. Cook patties, half at a time, for 6 to 8 minutes or until heated through and golden, turning once. Keep patties warm in a 300 degree oven while cooking the remaining patties.

 Next Ingredient: BLACK BEANS

[RespectLife]

I hope @DiAnne  doesn't mind me reposting her recipe.  It is one of my ALL time favorites I have gotten from the Q Recipe Swap.  I have made it since 2013 Wow!

I make it all year long!  I serve it warm but I think it is just as good cold.  Don't skimp on the Maple Syrup and use a good quality!

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:  blueberries

[JeanLouiseFinch]

SUGAR FREE BLUEBERRY JAM

2 cups fresh blueberries 

2 Tablespoons fresh lime juice

2 Tablespoons confectioners Swerve

20 drops liquid stevia or stevia & erythritol blend

2 Tablespoons water

2 Tablespoons chia seeds (put in a baggie and crush with rolling pin or bottom of a frying pan)

Combine blueberries, lime juice, sweeteners, and water in saucepan.  

Over low to low-medium heat, cook for about 10 minutes, smashing the blueberries with a fork. You will see the consistency change, to know it's ready to come off the heat.  

Remove from heat.  

Stir in the chia seeds and combine well.

Pour small glass mason jar. 

Cool on the counter

Store in the fridge and use within a couple weeks. 

if making a larger batch, store the extra jars in the freezer. 

NEXT INGREDIENT - BUTTER

[GenXmuse]

This is a family favorite that works for a casual side dish or at the holidays too! 

Honey Garlic Butter Roasted Carrots

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Easy, simple, wonderfully delicious glazed roasted carrots prepared with the most incredible garlic butter and sweet honey sauce.

Ingredients

• ▢ 2 pounds carrots diagonally cut into about 2 to 3-inch pieces
• ▢ 5 tablespoons butter
• ▢ 4 garlic cloves minced
• ▢ 2 tablespoons honey
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon fresh ground pepper
• ▢ chopped fresh parsley for garnish

Instructions 

• Preheat oven to 425F.
• Grease a rimmed baking sheet with cooking spray and set aside.
• Cut up the carrots and set aside.
• Melt butter over medium-heat in a large nonstick skillet.
• Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
• Remove from heat and stir in the honey; stir until thoroughly combined.
• Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
• Transfer carrots to previously prepared baking sheet.
• Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender.
• Remove from oven and transfer to a serving plate.
• Taste for seasonings and adjust accordingly.
• Garnish with fresh chopped parsley.
• Serve.

Next Ingredient:  CAN TOMATO SOUP

[walker]

Thanks again, @momtochloe, for keeping us going every month.  
This recipe is another "oldie" from my mother.  She got it from a radio program (50's) and said it was my father's favorite casserole.  I still fix it occasionally.  

Comfort Casserole

1 pkg. (8 oz) Creamette Elbow Macaroni (or noodles)

1 lb. ground beef

1 small/med onion, diced

salt and pepper

1 can Cream-Style Corn

1/3 cup (approx) green pepper, chopped

Shredded Cheddar Cheese

1 CAN OF TOMATO SOUP

Cook macaroni and set aside.  Brown meat with onion.  Season with salt and pepper.  Layer 1/2 of the macaroni in bottom of a 2-3 quart greased casserole dish.  Place 1/2 of the meat on top of macaroni.  Pour 1/2 of corn over that followed by some green pepper and thin layer of cheese.  Repeat layers.  Pour TOMATO SOUP over all and sprinkle with little more cheese.  Bake, uncovered, at 325 for 45-60 minutes until bubbly hot.

NEXT INGREDIENT ..... BROWN SUGAR

[SouthernBee]

@walker : Interesting because same ingredients as my Mother's recipe that she called : meal in a dish. After browning the ground beef with onion. She would drain the  meat and just add all the other ingredients and mix together. We really loved this and nothing was left. She normally served this with a salad and toasted bbq bread.

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@walker wrote:

Thanks again, @momtochloe, for keeping us going every month.  
This recipe is another "oldie" from my mother.  She got it from a radio program (50's) and said it was my father's favorite casserole.  I still fix it occasionally.  

Comfort Casserole

1 pkg. (8 oz) Creamette Elbow Macaroni (or noodles)

1 lb. ground beef

1 small/med onion, diced

salt and pepper

1 can Cream-Style Corn

1/3 cup (approx) green pepper, chopped

Shredded Cheddar Cheese

1 CAN OF TOMATO SOUP

Cook macaroni and set aside.  Brown meat with onion.  Season with salt and pepper.  Layer 1/2 of the macaroni in bottom of a 2-3 quart greased casserole dish.  Place 1/2 of the meat on top of macaroni.  Pour 1/2 of corn over that followed by some green pepper and thin layer of cheese.  Repeat layers.  Pour TOMATO SOUP over all and sprinkle with little more cheese.  Bake, uncovered, at 325 for 45-60 minutes until bubbly hot.

NEXT INGREDIENT ..... BROWN SUGAR

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[walker]

@SouthernBee .....thanks for nice message....memories are so nice, eh?  "Comfort" Food!  Not long ago, an editor of Food Section in our paper posted a similar recipe as well.  Good recipes keep recycling!!

Onto....NEXT INGREDIENT .... BROWN SUGAR

[GenXmuse]

Brown Sugar Salmon with Asparagus Strawberry Topping 

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 minutes
• Yield: 4-6 1x

---

Ingredients

• 2 cups chopped asparagus (1″ segments)
• 2 cups chopped strawberries
• salt & pepper
• 1 tsp lemon juice
• 3 Tbsp brown sugar
• 1/4 tsp salt
• 1 tsp chili powder (or paprika, for less spice)
• 1/8 tsp ground black pepper
• 2–3 lb salmon filet, fresh
• 1/2 cup plain greek yogurt

---

Instructions

1. Cook the asparagus in a saucepan over medium heat for about 5 minutes, or until just softening. Remove from heat. Toss with the strawberries and lemon juice, and season lightly with salt and pepper. Set aside
2. Combine the brown sugar, salt, chili powder, and black pepper. Stir to combine, the spread gently onto the surface of the salmon filet, which should be on a foil-lined baking sheet.
3. Broil the salmon, on the highest rack, for 5-6 minutes. If your filet is thicker than 1″, lower the rack and broil for 8-9 min ínstead. 
4. Serve the salmon immediately, topped with the asparagus/strawberry topping, and the Greek yogurt diluted with a bit of water 
1. Next Ingredient: WILD RICE

[walker]

Chicken and Rice Casserole

3 or 4 chicken breasts, cooked and diced

1 1/2 cups cooked WILD RICE

1/4 cup chopped green pepper

1 can Cream of Mushroom soup

1/2 can milk

salt and pepper

1 can sliced mushrooms (or fresh)

Mix above together and put into a greased casserole dish.

Bake at 350 for 40 minutes.

NEXT INGREDIENT ..... SHRIMP