Recipes

[momtochloe]

Good morning friends, welcome to the first day of June (I have to confess it was a big surprise to me when I saw the calendar today)!   As we are now officially into the grilling season I thought this cute Grilling Gator should lead the way. . . 

.HOW TO PLAY.......

The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."

(The x's represent that person's choice of any ingredient that can be included in a recipe).  

Throughout the game, the next poster in line must use the ingredient that the person ahead chose.  If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe.  That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!

Normally, we start out with a recipe so I will post the last one shared on the April thread and we can take it from there if that's ok with every body (thanks to @KcFoxy!):.

Black Bean & Salsa Soup   Serves 4

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa (mild or medium, I like to use fresh Deli type)
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. (Immersion stick type blender also works a treat here instead).
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Other option: With the canned beans left undrained, omit the vegetable broth, and puree with salsa and cumino for a tasty dip. Sometimes we like to stir in cooked chorizo or mild cheese, such as Monterey Jack or Colby.

Next ingredient- Tarragon

[Zhills]

TARRAGON CHICKEN SALAD  from The Silver Palate Cookbook

After making this salad fresh every day for four years and never tiring of the taste, we think it’s safe to say that this one really wears well. It is dressy enough to serve as a main course; delicious enough to have in a sandwich; and so simple to assemble that you will make it often.

boneless whole chicken breasts, about 3 pounds

         1 cup crème fraiche or heavy cream

         1/2 cup dairy sour cream

         1/2 cup mayonnaise

         2 celery ribs, cut into 1-inch-long pencil strips

         1/2 cup shelled walnuts

         1 tablespoon crumbled dried tarragon

         salt and freshly ground black pepper, to taste

1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread
evenly with crème fraiche and bake in a preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.

 2. Shred meat into bite-size pieces and transfer to a bowl.

 3. Whisk sour cream and mayonnaise together in a small bowl and pour over
chicken mixture.

 4. Add celery, walnuts, tarragon, salt and pepper to taste, and toss well.

 5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.

 4 to 6 portions   

I just use good poached or baked or rotissiere chicken.  Maybe I should follow my own directions!

Next ingredient:  BBQ sauce 

[Bluffbaker]

An easy addition to 'spice' up baked beans.

Barbecue Baked Beans

4 Servings

3 bacon strips, cooked and crumbled

2 Tbsp. chopped onion

1 (16 oz.) can baked beans
3/4 cup barbecue sauce

2 Tbsp. packed brown sugar

Saute onion in bacon grease; drain.  Thoroughly combine all ingredients. Put mixture in a greased casserole dish.  Bake at 350° until heated through, 20 to 30 minutes.

Source:  http://margaretsmorsels.blogspot.com/2013/06/smokin-hot.html

Next Ingredient:  Basmati rice

[rrpell]

Hi @KCFoxy,

I wanted to "pop" in and thank you for the rhubarb ketchup recipe.  

It has been so rainy, in New Hampshire, that I am blessed with a bumper crop of rhubarb.  Now, I have a new idea and recipe

 I think your rhubarb ketchup will taste great!  

Next ingredient: basmati rice

[KCFoxy]

Thanks very much, @rrpell    I wanted to submit something rather unusual, but useful and tasty at the same time. The recipe is pretty forgiving and you can tinker with the ratios of the ingredients, as you like!

Persian-Stle Basmati Rice Pilaf    serves 4-6  ( tweaked version, original from food.com)

2 Tablespoons butter

2 Tablespoons olive oil

1 small white or yellow onion, chopped

1 to 2 Tablespoons minced fresh garlic (I use jarred/crushed)

1/2 Cup slivered almonds (I like to use pine nuts)

1 1/2 Cups uncooked Basmati Rice

1/2 to 3/4 Cup raisins or currants, (half golden raisins, half chopped dates nice)

2 teaspoons ground tumeric

1/4 teaspoon ground cinnamon

1/2 scant teaspoon kosher salt (half of original recipe)

3 Cups low sodium chicken stock

1/4 teaspoon white pepper

In large skillet saute chopped onion over medium low heat until limp. Last minute of cooking add in nuts and garlic, reducing heat to low and stirring frequently. Transfer to medium stockpot and add fruit of choice, tumeric, cinnamon, salt and broth.

Note: Before adding the basmati rice be sure it is well rinsed and drained. This helps remove starch and any foreign matter, insuring fluffier rice, aiming for drier, more separate grains than traditional rice.

Gradually stir in rice and bring to a boil, cover and reduce heat to simmer. Allow 20-25 minutes to fully absob liquids, remove from heat. I don't add the optional pepper until just before serving as it tends to become bitter with prolonged cooking.

Wonderful served with chicken kabobs, Butter Chicken, Satay or Tandoori meats.

Enjoy this special rice with the nutty aroma and be content in knowing it has the lowest glycemic index among all types of rice...perfect for our diabetic household!

Next ingredient is Greek Yogurt

[walker]

Honey-Kissed  Parfait

1 cup vanilla or plain GREEK YOGURT

1/4 cup honey

1 cup prepared granola

1 1/2 cups chopped strawberries

1 1/2 cups blueberries, raspberries and blackberries

Stir together yogurt and honey.  Layer 1/3 cup honey-yogurt into a glass.  Alternate layers of granola, fruit and honey-yogurt, until glasses are filled.  Top with blueberries, a drizzle of honey and garnish with mint leaves (optional).

NEXT .... GREEN PEPPER

[house_cat]

Barley Stuffed Peppers

click here for original recipe

Ingredients

• 4 large green peppers
• 1/2 pound bulk Italian sausage
• 1 cup chopped onion
• 1 to 2 garlic cloves, minced
• 1 can (8 ounces) tomato sauce
• 3 cups cooked barley
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

• 1. Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot. Yield: 4 servings.

Nutritional Facts

1 each: 313 calories, 8g fat (3g saturated fat), 23mg cholesterol, 830mg sodium, 51g carbohydrate (9g sugars, 9g fiber), 11g protein.

Next ingredient:  Lemons

[Zhills]

10 MINUTE PAN ROASTED LEMON POTATOES WITH DILL

Ingredients

• 1 lb. baby red or yellow potatoes
• 3 to 4 tbsp. butter
• 1 lemon, juice of
• 2 tsp fresh snipped dill (I use Gourmet Garden Herbs)
• Salt and pepper to taste

Instructions

1. Place the whole potatoes in a shallow, microwave safe glass bowl in a single layer (you may need to do two batches if they don't all fit). Cover the bowl with plastic wrap, making sure to the potatoes are not touching the plastic wrap.
2. Microwave on high for 4 minutes and 30 seconds. Be careful when removing from microwave, as the dish will be very hot. Uncover and slice each potato in half.
3. Meanwhile heat a large cast iron skillet over medium heat. When the skillet is hot toss in the potatoes, 3 tbsp of butter and 1/2 of the lemon juice, stir to coat the potatoes. Season with salt and pepper, and the dill. Let the potatoes caramelize in the pan, by stirring just twice per minute, until they are golden brown on all sides. Add more butter and more lemon juice if desired. Enjoy!I make these without the dill.  Quick! Delicious!

Next ingredient:  Cream cheese

[Bluffbaker]

Lemonade Pie

8 Servings

2 (5 oz.) cans evaporated milk

2 (3.4 oz.) pkg. lemon instant pudding mix

2 (8 oz.) pkg. cream cheese, softened

2 (3 oz.) pkg. cream cheese, softened

1 (12 oz.) can frozen lemonade concentrate, thawed

1 (9 oz.) ready made prepared graham cracker crust

Whisk together the evaporated milk and pudding mix in a bowl 2 minutes or until thickened.  Beat cream cheese at medium speed with an electric mixer until fluffy.  Add lemonade concentrate, beating until blended.  Add pudding mixture and beat until blended.  Pour into pie crust.  Freeze 4 hours or until firm; transfer to refrigerator.  Garnish, if desired.  Store leftovers covered in the refrigerator.

Next Ingredienet:  Garlic Powder

[KCFoxy]

Our blended family includes many 100% Italians, so garlic in all forms, is a frequent recipe ingredient. We tend to use granulated rather than powdered garlic, if no time to peel and chop/crush the real deal. With the availability of prepared garlic, this becomes easier but powdered garlic is still less apt to burn when doing a saute such as

Quick Shrimp Scampi 

1 pound frozen shrimp, deveined and shelled (21 to 30 count)

1 Quart warm tap water

1 teaspoon salt

2 Tablespoons olive oil

2 Tablespoons butter

2 peeled and chopped shallots (optional)

1/2 scant teaspoon granulated or powdered garlic

1/4 teaspoon dillweed

1/4 teaspoon Paul Prudhomme Seafood or Shrimp Magic*

1/2 Cup dry white wine, such as Chablis

1 Tablespoon lemon juice

2 Tablespoons chopped parsley (optional)

1/4 teaspoon white pepper

1/8 teaspoon cayenne pepper

Prepared rice or pasta of choice

Thaw shrimp in large bowl of lightly salted warm water. Drain and reserve.

Combine olive oil, butter, shallots, garlic powder, dillweed, PP Magic in large skillet over medium heat, stirring occasionally 2 minutes.

Stir in wine, chopped parsley and lemon juice. Continue heating until somewhat reduced, add thawed shrimp and peppers. Turn heat to low and continue cooking 5 minutes. Serves 4.

* May substitute 1/2 teaspoon Old Bay Seasoning for PP Magic. If doing so, delete additional white and cayenne pepper.

Next ingredient Sweet Chili Sauce