Recipes

[GenXmuse]

Sticky Sesame Cauliflower Bites

I have this pinned in my Dinner this Week board. 

Ingredients

1 head cauliflower, cut into florets
2 whole egg whites
1 cup panko bread crumbs
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
salt and fresh ground pepper, to taste
1 teaspoon sesame oil or vegetable oil
1/3 cup honey
1/3 cup low sodium soy sauce
2 tablespoons apple cider vinegar
1 teaspoon sweet chili sauce or sriracha
3 cloves garlic minced
1/4 cup water
1 tablespoon cornstarch
toasted sesame seeds, for garnish
chopped green onions, for garnish

Instructions

Preheat oven to 400F.
Lightly grease a baking sheet with cooking spray and set aside.

Add egg whites to a large ziploc bag; add cauliflower florets, close the bag, and shake it around until everything is well combined.

In a separate ziploc bag combine panko crumbs, paprika, cumin, garlic powder, salt, and pepper; add cauliflower florets to the bag, close it, and shake it around until everything is well combined.

Transfer cauliflower florets to previously prepared baking sheet; bake for 15 to 18 minutes, or until tender and lightly browned.

In the meantime, prepare the sauce.
In a nonstick skillet set over medium heat, combine sesame oil, honey, soy sauce, vinegar, chili sauce and garlic; bring to a simmer.

Simmer for 10 minutes.

In a small mixing bowl combine cornstarch and water and stir until cornstarch is dissolved.
Add cornstarch mixture to soy sauce mixture and stir to combine; remove from heat.
Remove cauliflower florets from oven and either add them to the sauce OR pour sauce over the florets. Mix until well combined.

Garnish with toasted sesame seeds and green onions.

Serve as appetizer or serve over rice. Serves 4

Next Ingredient: tarragon

[GenXmuse]

I'm going to do tarragon since I have this recipe but didn't get a chance to post it before the ingredient was changed @KCFoxy. Hope you don't mind! 😋💐💕⭐️

I made this this last week and my family enjoyed it. Soaking it in Guinness stout gives it a rich coffee taste. 

Stout-Soaked Porterhouse with Beer Butter

Ingredients

1 Porterhouse steak, 1-inch thick (about 1 1/4 lb.)
1 12 ounce bottle stout beer (Guiness)
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons dried tarragon, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 shallot, finely chopped
2 teaspoons olive oil
1/2 cup butter, softened

Directions

Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze.

Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degrees F). Transfer to platter. Tent with foil and let stand 5 minutes.

Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).
To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.

I couldn't find porterhouse so went with top sirloin and grilled outside!

Next Ingredient- Jalapeño 

[KCFoxy]

I normally do not cook using whole jalapenos. Too spicy, too troublesome to handle and prepare. But...somewhat surprised to find jalapenos as an ingredient in 3 grocery items I do often use: Green Tabasco Sauce, made with a mild version of jalapeno peppers...not as spicy as the familiar red sauce; La Victoria Green Taco Sauce and Pepper Jack cheese, (Monterey Jack cheese with chili peppers and jalapeno). All that said, here's my super simple, pretty fast snack using jalapenos, prepared one at a time:

Casey's Quesadillas 

1 large flour tortilla

1 ounce grated cheese (Monterey Jack or Colby Jack)

3 thin slices ham, chicken or turkey (Land O' Frost et al)

5 shakes Green Taco Sauce

In medium skillet add small amount cooking oil over medium high heat. Lay tortilla in preheated skillet and on one half arrange three overlapping slices of sandwich meat. Sprinkle grated cheese evenly over meat and dot with Green Taco Sauce or Green Tabasco sauce (with jalapenos).

Fold over undressed half and reduce heat to medium. Cook about 1 minute per side, until tortilla is golden brown.

The hardest part about this is waiting until cheese is no longer...molten...before devoring.

Next ingredient is Coconut Milk

[house_cat]

      Chicken Tikka Masala

Ingredients Marinade:

• 2 large boneless and skinless chicken breasts , diced, about 1.5 pounds
• 1 cup plain greek yogurt , omit if paleo or on a Whole30
• 1 teaspoons turmeric
• 2 teaspoons garam masala
• 1 tablespoon lemon juice (about half a lemon)
• 2 teaspoons black pepper
• 1/4 teaspoon ground ginger

For the sauce:

• 4 tablespoons ghee or butter (1/4 cup)
• 1 medium white onion , diced
• 2 serrano chiles , minced
• 5 garlic cloves , minced
• 1 1/2 tablespoons minced ginger
• 4 1/2 teaspoons garam masala
• 1 teaspoon paprika
• 1 15- ounce can tomato sauce
• 1 green bell pepper , deseeded and sliced into strips
• 1 tablespoon dried fenugreek leaves
• salt , to taste
• 1 14- ounce can of full-fat coconut milk

For serving:

• basmati rice or cauliflower rice
• naan 
• fresh cilantro , chopped

Instructions

1. Combine all marinade ingredients besides chicken (omitting yogurt if paleo or on a Whole30) in a medium bowl and stir well. Add chicken and toss to coat. Cover and refrigerate at least 1 hour, up to overnight.
2. To cook chicken: preheat broiler. Place a wire rack over a baking sheet and place chicken pieces on top of rack. Broil, turning occasionally, until browned in spots and cooked through, about 8 minutes total.
3. To make the sauce:
4. Heat the ghee in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add serrano chiles, garlic, ginger, and reduce heat to medium-low. Cook, stirring occasionally, until a nice toffee color, about 20 minutes, adding a few drops of water here and there if drying out and sticking. Add garam masala and paprika and stir well. Cook until fragrant, a few minutes, adding a couple tablespoons of water if necessary to reduce sticking.
5. Add 1/2 the can of tomato sauce then transfer to blender and blend until smooth. Return the sauce to your skillet and add the rest of the can of tomato sauce. Add sliced bell pepper, fenugreek, and salt.
6. Simmer for 30 minutes on medium-low heat or until thick and more like a paste than sauce. Add the can of coconut milk and stir until very smooth. Taste and correct seasonings. Add chicken, stir well, and serve over basmati or cauliflower rice and naan, if you can. Top with plenty of chopped cilantro.

Next ingredient:  dumplings of any kind

[GenXmuse]

 I was going to post my grandmother's recipe of chicken and dumplings but it doesn't have exact measurements! 

So a complete departure are these Japanese dumplings 

Vegetarian Gyoza (Japanese dumpling) with Spicy Dipping Sauce 

Cooking Light

Ingredients

Sauce:
1/3 cup rice vinegar
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper
Wrappers:
2 cups all-purpose flour
2/3 cup water

Filling:
Cooking spray
4 cups diced shiitake mushroom caps (about 3/4 pound)
4 cups finely chopped green cabbage
2 tablespoons chopped green onions
2 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon dark sesame oil
3 garlic cloves, minced

Remaining ingredients:
24 lettuce leaves
2 tablespoons peanut oil, divided

How to Make It

To prepare sauce, combine first 4 ingredients; set aside.

To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.

To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.

Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).

Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.

Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

Next Ingredient: CIABATTA BREAD

[Zhills]

Really don't have a recipe but........

Cook Italian sausage until done.

Cook peppers and onions in sausage pan to doneness you like.  Leave 'juice' in pan.

Have mozzarella cheese, sliced or small chunks ready.

Take a piece of ciabatta bread.  (I get the rolls)

Split Italian sausage so they will lay flat on the bread.

Add cooked peppers and onions, add mozzarella cheese.  

Dip top of bread in "juice", just to dampen and add to make a great sandwich.  I like mustard on mine.

Sometimes I put the peppers and onions on one side of the sausage and cheese on the other.  Less messy to eat, just not as pretty to serve!

Next ingredient:  Salmon (canned)

[Bluffbaker]

Baked Salmon Patties

4 Servings

1 (14 3/4 oz.) can pink salmon, drained, skin and bones removed or 2 (5 oz.) cans skinless, boneless salmon, drained

3/4 cup milk

1 cup fresh bread crumbs

1 egg, beaten

1 tsp. dried minced onion

1/4 tsp. salt

1/8 tsp. pepper

Combine all ingredients; mix well.  Spoon into 8 greased muffin cups, using 1/4 cup in each.  Bake at 350° for 45 minutes or until browned.

Next Ingredient:  Sweet pickle relish

[GenXmuse]

Sweet Relish Slaw

Ingredients
1 cup sweet pickle relish
1/4 cup cider vinegar
3 tablespoons vegetable oil
2 large cloves garlic, crushed
2 bay leaves, dried
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Directions
In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay leaves. Let stand 5 minutes then fish out the garlic and bay. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions and serve. 

Next Ingredient: GRAPES

[walker]

I have had this recipe for several years.....first saw it here posted by LilBitMissty....then it was in my local paper ..... a winner and worth repeating!

BEST GRAPE SALAD

2 lbs. green seedless GRAPES

2 lbs. red seedless GRAPES

8 ozs. sour cream

8 ozs. cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla

Topping:  1 cup brown sugar

                1 cup crushed pecans

Wash and stem GRAPES; set aside.  Mix sour cream, cream cheese, sugar and vanilla until well blended.  Stir GRAPES into mixture and put in large serving bowl.  For topping.....combine brown sugar and crushed pecans.  Sprinkle over GRAPE mixture to cover completely.  Chill overnight.

NEXT INGREDIENT .... BLUEBERRIES

[GenXmuse]

@walker That sounds yummy!! Thank you

I love blueberries in anything.  I like to try to branch out past muffins and desserts and use it in more savory dishes. This one is great for 4th of July and only takes 5 mins to make. 

BLUEBERRY AND RED BELL PEPPER SALSA

Yield: 4 cups salsa
Ingredients
3 cups fresh blueberries
1 bunch fresh cilantro, chopped
2 jalapenos, minced
½ red onion, minced
2 red bell peppers, diced small
½ teaspoon salt
1 lemon, juiced

Instructions
Pour your blueberries out on a large cutting board. Give them a rough chop. You'll miss plenty of the berries giving you a nice mixture of whole berries vs chopped. Put them in a large bowl.
Add in your chopped cilantro, jalapeno, red onion, red bell pepper, salt, and lemon juice. Stir until combined.

Next Ingredient: SPAGHETTI SQUASH