Recipes

[momtochloe]

MARCH 2018 RECIPE

Ah the month of March.  So many culinary things spring to mind like . . . um . . . .er . . . well I guess the month of March is dedicated to healthy eating so let's get at it Recipe Game friends!

.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 February thread and we can take it from there if that's ok with every body (thanks to our friend @Zhills who very graciously is starting us off on the right foot!):.

CORN, AVOCADO & BLACK BEAN SALAD

Serves a crowd  

• Veggies:
• 1 3/4 cup thawed frozen or fresh sweet corn
• 40 cherry tomatoes, halved
• 1 15 oz. can of black beans, rinsed and drained
• 2 avocados, diced
• 1 red onion, finely diced
• 1/4 cup cilantro, chopped
  
  
• Dressing:
• 2 Tbsp. olive oil
• 1 lemon, juiced (or 2 limes)
• 1-2 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine. 

In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes. 

Store in the fridge and serve alone, with chips, or in a pita!

Next ingredients:  eggs

[momtochloe]

.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 February thread and we can take it from there if that's ok with every body (thanks to our friend @Zhills who very graciously is starting us off on the right foot!):.

CORN, AVOCADO & BLACK BEAN SALAD

Serves a crowd  

• Veggies:
• 1 3/4 cup thawed frozen or fresh sweet corn
• 40 cherry tomatoes, halved
• 1 15 oz. can of black beans, rinsed and drained
• 2 avocados, diced
• 1 red onion, finely diced
• 1/4 cup cilantro, chopped
  
  
• Dressing:
• 2 Tbsp. olive oil
• 1 lemon, juiced (or 2 limes)
• 1-2 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine. 

In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes. 

Store in the fridge and serve alone, with chips, or in a pita!

Next ingredients:  eggs

[flbettyboop]

[walker]

This takes me back to the 70's!  I have not made it in years.  Maybe you remember it too.  Before I was married, it was popular with girl gatherings.  

Harvey Wallbanger Cake

1 yellow cake mix

4 EGGS

1 small package vanilla instant pudding

1 cup vegetable oil

2 ozs. Galleano 

2 ozs. Vodka

1 cup orange juice

Blend the above together well.  Put into a bundt pan or angel food cake pan.  Bake at 350 for 50 minutes.  Let cool slightly and put glaze on top.

Glaze...... Mix...1 cup powdered sugar, 1 tablespoon orange juice, 1 tablespoon Galleano, 1 teaspoon vodka

NEXT INGREDIENT .... CINNAMON

[Bluffbaker]

Mexican Sugar Cookies

39 Servings

1 cup (2 sticks) butter, softened

1/2 cup powdered sugar

2 Tbsp. milk

1 tsp. vanilla

1 1/2 tsp. ground cinnamon, divided

1 1/2 to 1 3/4 cups all-purpose flour

1 tsp. baking powder

1 cup granulated sugar  (plus extra for flattening cookies)

Beat butter, powdered sugar, milk, vanilla and 1/2 teaspoon cinnamon in a large bowl at medium speed of an electric mixer until light and fluffy, scraping down side of bowl once.  Gradually add 1 1/2 cups flour and baking powder.  Beat at low speed until well blended, scraping down side of bowl.  Stir in additional flour with spoon if dough is too soft to shape. Refrigerate dough for 1 hour until it's firmer.

Preheat oven to 325°.  Grease cookie sheets and set aside.

Roll a tablespoon of dough into a ball.  Place balls 3-inches apart on prepared cookie sheets.   Flatten each ball into a 2-inch round with bottom of glass dipped in granulated sugar.  Bake 10 to 12 minutes or until edges are golden.  Let stand on cookie sheets 3 to 4 minutes.

Meanwhile, combine granulated sugar with remaining 1 teaspoon cinnamon in a small bowl.  Transfer cookies, one at a time, to sugar mixture; coat both sides.  Remove to wire racks; cool completely.

Next Ingredient:  Catsup

[walker]

Mother's Meat Loaf

1 1/2 lbs. lean ground beef

2/3 cup soft breadcrumbs

1/3 cup chopped onion

1 teaspoon salt

1/8 teaspoon pepper

2 eggs, lightly beaten

1 cup milk

Piquant Sauce (below)

Combine ground beef, breadcrumbs, chopped onion, salt, pepper, beaten eggs and milk in large bowl; mix well.  Shape mixture into a 12 X 7" loaf (approx.); place in a 9 X 13" baking pan.  Bake at 350 for 1 hour and 15 minutes.

Remove meat loaf from oven and pour Piquant Sauce over top of the loaf.  Return meat loaf to oven and bake an additional 15 minutes.

Piquant Sauce

Combine and mix well....

3/4 cup firmly packed brown sugar

3/4 cup CATSUP

1 1/2 teaspoons dry mustard

3/4 teaspoon Worcestershire sauce

NEXT INGREDIENT .... MUSHROOMS

[Zhills]

Artichoke Chicken

Cut up chicken 3 or 4 pounds

Butter, olive oil and a couple Tablespoons of flour
Paprika
Salt and Pepper

Dry white wine or Vermouth to deglaze the pan about 1/3 cup

2 6 oz jars marinated artichokes, drained

Fresh Mushrooms 4 or 6 oz package, sliced

Chicken broth about a cup

Dash  1/4 t rosemary (crushed or dried)

Use the paprika, salt/pepper to coat the chicken and brown in the olive oil/butter
combination.
After it's browned put it in a casserole, single layer.

Saute the mushrooms in the pan you used to brown the chicken.
Then sprinkle the flour over the mushrooms and stir, add the chicken broth, wine, and rosemary stirring until smooth. 

Fill in around the chicken with the marinated artichokes.  

Pour mushroom mixture over the chicken.

Cover with foil and bake for 35-40 minutes @ 375 degrees.

Next ingredient:  Bacon

[walker]

BACON Cream Cheese Bites*

1 loaf of English Muffin Bread or Pepperidge Farm 

   Original White Bread, crusts cut-off

1 (12 oz) tub cream cheese spread (reg or reduced-fat)

1/2 cup chopped fresh chives

1 lb. BACON (regular thickness)

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and set aside.

Spread a thin layer of cream cheese on each slice of bread. 

Sprinkle 1/2 teaspoon of chives on top of cream cheese.  Starting at one end, roll each slice of bread into a tight cylinder.  Wrap a slice of BACON around each cylinder, spiraling to cover the whole piece of bread.  Cut each cylinder in half.

Place on baking sheet and bake until crispy and BACON is cooked through, about 20-30 minutes.  Serve warm.

* Recipe courtesy of Pinterest....growing up my mother made something very similar that I loved.  I never got her recipe.  But, recently I saw this on Pinterest and thought....this is it!  Now I need to fix them.

NEXT INGREDIENT ..... BEEF or CHICKEN BROTH

[Bluffbaker]

This is the best dressing I've ever eaten!!!

Cornbread Dressing

8 to 12 Servings

1 (6.5 oz.) pkg. yellow cornbread mix

1 (6 oz.) pkg. Mexican cornbread mix

15 biscuits (canned, frozen or homemade)

1 stick butter

3 onions, finely chopped

6 celery stalks, finely chopped

6 eggs, beaten

2 tsp. salt

pepper to taste

2 tsp. poultry seasoning

4 tsp. sage

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

milk

Cook cornbread and biscuits; cool.  Chop into very fine crumbs using a food processor.  Mix to evenly distribute.  Chop onions and celery in a food processor.  Melt butter and cook onions and celery for about 15 minutes until wilted.

Add eggs to the bread crumbs.  Stir in salt, pepper, poultry seasoning and sage.  Stir well; mixture will be very thick.  Stir in cooked vegetables.  Add chicken broth, adding additional broth, if necessary.  Add milk so the mixture is the consistency of thick cake batter. 

Pour mixture into a greased 13 x 9 x 2-inch pan and a greased 9-inch square pan.  Cover each pan with foil and bake at 350° for 45 minutes. Remove foil and bake for 15 minutes to brown the top. 

Next Ingredient:  Asparagus

[PA Mom-mom]

OK, asparagus. The gold standard of vegetables! We are certainly coming up on asparagus time, aren't we!  I usually don't like to do anything to the king of veggies except roast the asparagus spears, but sometimes I wrap them in proscuitto.

PROSCUITTO WRAPPED ASPARAGUS

Ingredients:

1 or 2 bunches of medium thickness asparagus

1/4 lb. very thinly sliced proscuitto

Olive oil

Salt and pepper

Directions: 

Preheat the oven to 425 degrees

Line a baking sheet with tin foil and spray or brush with olive oil. Wash the asparagus spears and snap at the natural bending point of each spear and place in a bowl of water. Rinse all the spears when they are all in the bowl. This will get rid of all sand, etc. Pat dry the asparagus. Wrap each spear with enough of the proscuitto to cover most of it, starting at the bottom and proceding diagonally up the spear, to nearly the top. Lay the spears out on the prepared pan and spray with olive oil. Sprinkle with salt and pepper. Roast for 12-15 minutes, depending on how thick the asparagus spears are.

These make a good side dish or appetizer.

NEXT INGREDIENT: EGGPLANT

[Zhills]

STUFFED EGGPLANT

1 medium eggplant (about 1 lb) cut in half

Scoop out pulp leaving ½ inch shells.  Save.

Filling: 

4 oz sausage (according to taste) crumbled

Saute until browned, add:

1 sm onion

1 sm green pepper

1 clove garlic

eggplant pulp, diced small 

Saute 5 minutes.

Stir in:

½  C bread crumbs (plain or seasoned)

2 T grated Parmesan

½  t salt

Spoon mixture into eggplant halves.

Pour 1 cup spaghetti sauce into skillet or large pot. Add eggplant halves. 

Cover and simmer 15-20 min. until eggplant is tender.

Spoon sauce over top of eggplant halves.  Sprinkle with Parmesan!

Next ingredient:  Brown sugar