Recipes

[LilBitMissty]

MAY 2014 RECIPE SWAP EXCHANGE GAME....RECAP
Thanks to all who took the time to submit their recipes to keep the game going!

forrestwolf
Enchilada Casser-Ole!

1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
I ALWAYS ADD IN SOME SLICED BLACK AND GREEN OLIVES

In a large skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Stir in the salsa, beans, dressing, taco
seasoning and cumin. Place three tortillas in an 11-in. x 7-in.
baking dish coated with cooking spray. Layer with half of the meat
mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes
longer or until heated through. Let stand for 5 minutes; top with
lettuce, tomato and cilantro

Zhills
Tasty Easy Frozen Margaritas

1 small can frozen limeade
1 can Cuervo Gold Tequila
(use the limeade can to measure - don't hold back, this is no sissy drink!)
1/3 can Triple Sec

How to make it
Put limeade, tequila and triple sec into blender.
Add ice to blender and blend to crush. Add more ice until the consistency of a slushy. If margarita is too stiff (too much ice), add a touch of water and blend again.
Pour into salt rimmed glass* and serve the margarita!
*Salt Rimmed Glass: Squeeze half a lime into a small bowl with a flat bottom. Dip each glass into the lime juice and then into margarita salt.
Tip: Frozen Margaritas drinks are best when just made, so prepare as needed. They will however, keep for a short time in the refrigerator. If they get too liquid, add an ice cube and blend again

Scooby Doo
Chili Verde

2 lbs pork loin chops
1 1/2 cups white onions, diced
1 tab fresh crushed garlic
1 (14 1/2 ounce) can chicken broth
1 (7 ounce) can salsa verde, herdez brand
1 (4 ounce) can diced green chilies
1 jalapenos, diced
3 fresh ripe tomatoes, chopped
3/4 tea ground cumin
1/2 tea ground oregano
1/2 cup flour
1 tea salt
1/2 tea black pepper
Cut pork into 1/3 inch cubes. Combine flour, salt, pepper. Dredge pork in the flour and lightly brown the meat in vegetable oil or bacon grease. Transfer the meat into a dutch oven. Add the onion and garlic to the oil and saute until soft. Add to the meat. Add all the other ingredients to the dutch oven with a heavy lid. Cook on low for about 1 hr and 15 min or until meat is tender. Stir occasionally and keep on low to prevent burning

May substitute a drained 14 oz can diced tomatoes for the fresh tomatoes

Taste and adjust seasonings. Serve with hot flour tortillas. Garnish with sour cream, cheese. Heat a tortilla on the stove heating element (very low heat), fill with chili verde, roll it up, put grated cheese on top, melt in the microwave for about 30 seconds
Next ingredient: diced green chili's

forrestwolf
Taco Soup Recipe

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans (I used chili flavored pinto beans)
1 (15 1/2-ounce) can pink kidney beans (I did not use these, but Southern flavored pinto beans)
1 (15 1/4-ounce) can whole kernel corn, drained (I used Mexicorn)
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes (I used tomatoes for chili)
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix (I do not use packs, but have bulk, so just dumped in some)
1 (1-ounce) package ranch salad dressing mix (same here)
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

digo.........recipe from KitchenDaily.com
AVO TOAST

2 slices of your favorite whole wheat bread or sprouted grain bread lightly toasted
1/2 avocado
1/2 Lime
red pepper flakes (do not use)
coarse sea salt to taste (I use no salt)
fresh black pepper to taste
Toast bread. Slice ripe avocado in half. Mash and spread on toast. Cut lime in half and and squeeze over the avocado. Add the salt and pepper and red pepper flakes.
Of course what is left can make a second helping of this.

I got this online from kitchendaily.com

forrestwolf
Flat Bread Taco Supreme (Kids Love This)

1 lb. ground beef
1 pkg. Taco seasoning mix (feel free to use your own homemade mix of spices if you have them)
1 tube of Grands canned biscuits (I happened to use a Southern style, which was good but I'd prefer regular as Southern style had bits of butter flavoring in it)

Toppings:
tomatoes, diced
sour cream
shredded cheese
black olives (don't forget green olives also)
chopped romaine lettuce mix
Refried beans

1. Cook the ground beef until browned. Rinse the meat if you'd like to make it more lean. Transfer back to the pot. Add taco seasoning and about 3/4 cup of water. Simmer for a few minutes and remove from heat. Set aside.
2. Prepare the biscuit dough: Separate pieces of biscuit dough from the can. Flatten them using your hand or a rolling pin and stretch them out as much as possible without ripping the dough. Heat a dry non stick saute pan over medium high, then add 2-3 pieces of the dough. Cook on each side until lightly browned and cooked though, about 1-2 minutes on each side. If the dough is getting browned too quickly, the heat is too high.
3. Layer your toppings. From top to bottom I went: refried beans, taco meat (the beans hold the meat in place so it doesnt spill all over), cheese, lettuce, tomatoes, sour cream and olives.

walker
Win Schuler Dip

1 lb. VELVEETA cheese
1/2 cup mayonnaise
5 oz. or less horseradish
1/8 tsp. Tabasco.

Melt cheese in double boiler, remove and mix with rest of the ingredients......refrigerate until serving with your favorite crackers

forrestwolf
Shrimp Enchiladas with Jalapeno Cream Sauce

2 lbs medium shrimp, cleaned and peeled
4 Tbsp. olive oil, divided
salt and pepper
1 Tbsp. minced garlic
1 medium white onion, diced
1 jalapeno, diced
2 Tbsp. chilpotle pepper in adobo sauce, finely chopped
2 Tbsp. butter
8 oz mushrooms, sliced
5 c. baby spinach
8-10 flour tortillas
2 c. jack cheese, shredded (OR SHREDDED MEXICAN BLEND)

Jalapeno Cream Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 1/2 c. chicken broth
1 c. sour cream
1 jalapeno, seeded and minced (if you like it spicy use 2)
1/4 c. fresh cilantro, chopped

1. Prepare shrimp: Preheat oven too 400-f degrees. Place cleaned shrimp on a baking sheet and drizzle with 2 Tbps. olive oil to coat. Season with salt and pepper (I USE CRAB BOIL SEASONING). Stir to evenly coat shrimp. Bake for 8 minutes or until cooked through. Be careful not to over cook. Remove from oven and set aside. When it has cooled chop the shrimp into bite sized pieces. Reduce oven temp. to 350-f degrees.
2. Prepare filling: Melt the remaining olive oil in a large saute pan. Add the garlic, and onions over med heat until the onions are translucent. Set aside. Add the butter to a pan and add mushrooms. Cook until the excess water is cooked out of the mushrooms. Set aside. To the garlic and onion mixture, add the spinach, jalapeno, chipotle pepper and cook until the spinach has wilted. Remove from heat, add the chopped shrimp and mushrooms and stir to combine.
3. Prepare sauce: In a large saucepan, melt the butter and whisk in the flour until it is a light golden color. Slowly whisk in the chicken stock and bring up to a simmer. Add the sour cream, and jalapeno and simmer until thickened. Remove from heat and stir in chopped cilantro.
4. Assemble: Spray a 9"x13" casserole dish with cooking spray. Warm the tortillas in the microwave for a few seconds. Place a scoop of the shrimp filling in each tortillas and top with cheese. Roll up each enchilada and place seam side down in the casserole dish. Repeat. Pour the sauce over the enchiladas.
5. Bake: Place the enchiladas in the oven and bake for about 20 minutes. If you need to keep it warm longer in the oven, top with foil so it doesn't burn or get overly browned

Zhills
Guacamole Salad

Ingredients for guacamole:
2 medium-large ripe avocados
1 large clove garlic, peeled and minced
2 Tb. minced onion (I like diced)
2 Tb. minced cilantro (or more to taste)
1-2 Tb. fresh lime juice (or to taste)
1/4 tsp sea salt
jalapeno to taste

1. Mash avocados (not too much; you want your guacamole to be a little chunky) and mix with garlic, onion, cilantro, and jalapeno. Squeeze lime juice over the guacamole and mix again. Sprinkle with the salt, taste, and adjust seasonings, if necessary.
Mix guacamole with 2 Tbsp mayo, small tomato, (seeded and diced) and shredded lettuce for a great salad!

sue-p
Taco Seasoning Blend

1/4 cup instant minced onion
3 tbsp. chili powder
2 tbsp. ground cumin
1 tsp. salt
2 tsp. crushed red pepper, to taste
1 tbsp. cornstarch
1/4 tsp. garlic powder
2 tsp. oregano, crushed

Combine all ingredients and store in airtight container.
Use generously to season meat or poultry or use in recipes.
Makes about 2/3 cup.

walker
Cashew Chicken Salad

1/4 lb. cooked chicken strips (more, if desired)
1 (12 oz.) container/bag of cole slaw
1 (8.5 oz.) can mandarin oranges in light syrup, drained
1/3 cup cashews, chopped
1 tablespoon olive oil, optional

Slice chicken strips diagonally. In a bowl, toss together all ingredients. Reserve some cashews for garnish and serve. Refrigerate.

zhills
Ham and Swiss grilled

2 slices of your favorite bread
1 slice swiss cheese
1 slice deli ham
butter

Heat skillet to med-high. Assemble sandwich by layering ingredients. Butter Bread on one side and put in hot skillet to brown. Butter the other side and turn over and brown on the other side.

house cat
Easy-Peasy Pasta and Peasies

One can tomato paste
One medium onion, chopped
2-3 cloves of garlic, pressed or finely chopped
One small bag of frozen peas
About 4 cups water + water to boil the pasta
2 cups (uncooked) small pasta, preferably tiny shells
Salt and cayenne pepper, to taste

Boil the the shell pasta in a separate pot, according to directions.
Sautee the onions in a medium saucepan. Add garlic, tomato paste, water and spices. Simmer about 20 minutes. Add frozen peas. Simmer another 5-10 minutes. Add cooked pasta.
This sauce should be thin, almost soupy. If it gets too thick while simmering, add some of the pasta water to thin it out.
My kids loved this when they were young, because the peas tend to snuggle into the little shells. It's easy, yummy and cheap!

Zhills
The Father Loaf (courtesy of The Meatloaf Bakery)

(A barbequed twist on The Mother Loaf with beef and pork, fresh herbs and spices, and tangy BBQ sauce)

1 lb. ground chuck
1 lb. ground pork
1/3 cup finely chopped celery
½ cup finely chopped yellow onion
¼ cup finely diced red bell pepper
2/3 cup finely chopped parsley
1 cup breadcrumbs
1 cup uncooked oatmeal
2 eggs slightly beaten
1/3 cup ketchup
1 T plus 2 teaspoons Worcestershire Sauce
2 tsp barbeque sauce (traditional varieties best – I use Smoke Daddy Original)
2/3 cup 2% milk
1 tsp paprika
1 tsp sea salt
1 tsp ground black pepper
1 tsp Herbs De Provence
2 tsp finely chopped garlic
2 tsp finely chopped chives

1. Combine oatmeal and bread crumbs with milk and let soften.
2. In a separate bowl, beat 2 eggs lightly.
3. Add ketchup, Worcestershire sauce, barbeque sauce, garlic and seasonings.
4. Mix vegetables with meat (pork and beef) by hand; add softened bread/oatmeal mixture.
5. Combine the egg mixture with the meat/vegetable mixture and mix well by hand.
6. Spray 9-inch loaf pan with cooking spray. Line with parchment paper and spray again. Place mixture into loaf pan.
7. Bake at 350° degrees for approximately 30 - 45 minutes until internal temperature reads 165°F.
OPTIONAL GLAZE: Mix 1/3 cup ketchup and 1/3 cup BBQ sauce and spread over meatloaf or the last 15 minutes.

house cat.......Recipe from rasamalaysia.com

BLACK PEPPER CHICKEN
1 skinless and boneless chicken breast, about 8 oz. (cut into thin strips)
1 onion (sliced)
1 green bell pepper (cut into thin strips)
2 tablespoons soy sauce (use 1 tablespoon to marinate the chicken)
1 teaspoon freshly milled black pepper
1/4 teaspoon sugar
1/4 teaspoon Maggi seasoning
2 tablespoons oil

Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
Heat up a wok and add cooking oil. When the cooking oil is hot, add the sliced onions and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked. Add in soy sauce, Maggi sauce, sugar, and continue to stir-fry until the onions are caramelized. Dish out and serve hot.

Zhills
Fried Fruit Pies

12 oz tube refrigerated biscuits
Flour for rolling out biscuits
1 cup canola oil
20 oz can fruit pie filling, any flavor
Cinnamon and sugar to taste

Remove biscuits from the package, let stand at room temperature for 20 minutes
On a lightly floured surface, roll out each biscuit until about 4-5 inches
Add 2 tablespoons pie filling to the middle of the biscuit
Fold over and seal with a fork
Heat oil in pan
Carefully add 2-3 pies at a time, depending on the size of your pan
Cook for about 1 minute on each side or until golden brown
Remove and place on paper towel to drain
Sprinkle with cinnamon and sugar mixture

Be sure you have all the pies ready before you start cooking, because they fry up really quickly
There in info on the net for baking these instead of frying. We Southerners fry them!

Beebee2
Rachael Ray’s Creamy Chicken and Noodles

3 T butter
2 T EVOO
12 oz white mushrooms, sliced
2 T fresh thyme, finely chopped
2 leeks, thinly sliced
1 small carrot, finely chopped
1 small rib celery, finely chopped
Salt and freshly ground black pepper
3 T all-purpose flour
1/2 c dry white wine
1 1/2 to 2 c homemade or store-bought chicken stock
1/2 c heavy cream
A few grates nutmeg
2 to 3 c cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
1/2 lb extra-wide egg noodles
2 T Dijon mustard
2 T chopped fresh dill or tarragon

Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs. 4 servings
Cook's Note: Cool and store the sauce for an easy make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the noodles right before serving.

house cat........Recipe from Realhealthyrecipes.com
NO NAME

2 cups young coconut meat
2 Tablespoons raw honey
1 teaspoon vanilla extract
2 Tablespoons lemon juice
2 Tablespoons coconut oil, melted
¼ teaspoon sea salt
2 large seedless watermelons
½ cup sliced almonds
1 Kiwi
½ cup blueberries
Honeydew and Cantaloupe slices
INSTRUCTIONS
Blend the coconut meat, honey, vanilla, lemon, coconut oil and sea salt in a food processor until very smooth and creamy. This may take 5 minutes or longer, so be patient and have faith that the coconut will become creamy! Chill for 20 minutes before using.
Slice the tops and bottoms off each watermelon, then cut the green rind from the sides. Decide which piece will be your top tier, and shave down the sides until it fits nicely on top of the bigger watermelon piece. Place the stacked watermelons on a cake plate.
Use a flat knife to frost the entire cake, covering all of the red with creamy white frosting. Lightly press the sliced almonds onto the sides and top of the cake.
Decorate with the extra fruit. Use cookie cutters to create stars or other shapes out of the sliced melons and secure on the side of the cake with toothpicks. Place a blueberry on the tips of each toothpick.
Store in the fridge until right before serving. Slice and enjoy!

walker
Garlic and Lemon Roasted Chicken

2 lemons, halved
2 tablespoons margarine or butter, melted
1 tablespoon minced garlic
1/8 teaspoon pepper
1/4 teaspoon salt
1 (3-3 1/2 lb.) whole frying chicken

Heat oven to 375 degrees. Squeeze 1 lemon to yield 1/4 cup juice; reserve remaining 2 lemon halves. Combine lemon juice and all remaining ingredients except chicken; mix well. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Brush lemon mixture over chicken skin and inside cavity. Place chicken, breast side up, on rack in shallow roasting pan. Place reserved lemon halves inside chicken cavity.
Bake at 375 for 1 1/4 to 1 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Let stand 5 to 10 minutes before serving.

house cat.......Recipe from TheKitchen.com
Creamed Spinach with Baked Eggs

Makes 8 servings (easily halved)

For the creamed spinach:
1 1/2 pounds baby spinach
4 tablespoons (1/2 stick) butter
2 tablespoons finely chopped onion
2 teaspoons finely chopped garlic
1/4 cup instant or all-purpose flour
2 cups half-and-half or whole milk
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard
Pinch of cayenne pepper
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

For the eggs:
8 large or extra-large eggs, at room temperature
Coarse salt and freshly ground black pepper
Ground cayenne pepper or paprika, to taste
1/4 cup finely grated Parmesan cheese

For the creamed spinach: Don't be alarmed about the huge amount of raw spinach; it cooks down considerably. Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Working in batches, place the spinach in a large strainer and lower it into the boiling water only until it wilts, about 5 seconds. Quickly transfer the spinach to the ice water to stop the cooking and set the bright green color. When all of the spinach is cool, drain it in a colander. Pick up the spinach a small handful at a time and squeeze it as dry as possible. Place the little piles of spinach on a clean tea towel. Fold the towel closed and then twist the ends to squeeze out any remaining water. Separate the little clumps into loose strands of spinach.

Melt the butter in a medium saucepan over medium-high heat. Add the onion and garlic, and cook, whisking continuously, for 1 minute. Sprinkle the flour over the onion mixture and cook, whisking continuously, for 3 minutes. Do not let the flour brown.
Whisk in the half-and-half. When the flour dissolves, switch to a heatproof spatula. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is the consistency of soft pudding, about 2 minutes longer.
Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well. Keep warm over very low heat. (Make-ahead note: You can make the creamed spinach up to one day ahead. Press plastic wrap or parchment paper directly onto the surface to prevent a skin from forming. Cool to room temperature and then refrigerate. When ready to proceed, remove the plastic wrap and reheat over low heat until it just begins to bubble.)

For the eggs: Position a rack in the upper third of the oven and preheat it to 400°F. Set eight 8- to 10-ounce gratin dishes or other similar shallow baking dishes on a rimmed baking sheet.
Divide the warm creamed spinach among the dishes, making sure that it is no more than 3/4-inch deep. Use the back of a spoon to make a little hollow in the center of the spinach and crack an egg into each hollow. It's fine if the egg white spreads out a little over the spinach. Sprinkle the tops with salt, pepper, cayenne, and cheese. (You can also bake several eggs on top of a whole dish of creamed spinach, but be prepared to bake them much longer — 20 to 25 minutes.)
Bake only until the egg whites are set, 12 to 15 minutes. Keep a close eye on the eggs in the last few minutes of baking; the yolks can go from perfect to chalky quite quickly. The yolks will continue to firm up after they come out of the oven, so serve these promptly alongside the sausage and toast.

vabreeze
Banana Corn Fritters Recipe

3/4 cup(s) cornmeal
1/2 cup(s) flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
1/2 teaspoon pepper(s), chipotle chile, ground, (1/4-1/2 teaspoon), or cayenne pepper
3 medium banana(s), roughly mashed, (1 1/4 cups)
1 large egg(s)
2 tablespoon milk, or buttermilk
2 tablespoon oil, canola, divided

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side.
4. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
5. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

I made the banana fritters and would make again. Personally, I would go heavier on the seasonings the next time. I did use one firm banana and two overripe ones to give some texture (mine were really, really ripe). The only addition I made to the recipe was about about a teaspoon of maple syrup and maybe a half teaspoon of vanilla extract. It was a nice accompaniment to the scrambled eggs and slice of bacon I ate as an early dinner. I also intend to try it using skillet corn instead of bananas.
Source--- http://www.everydayhealth.com/health-recipe/banana-corn-

Beebee2
Mashed Rutabaga

1/2 lb rutabaga
1/4 lb carrots
1/4 lb potatoes
1 1/2 c half ‘n half
1/2 oz sugar
Salt to taste
Pepper, White to taste
Nutmeg to taste

Place rutabaga, carrots and potatoes in a pan. Add water and boil until soft; pour off water. Bring half and half to a boil, add butter. Mix the vegetables in the chopper; slowly add the hot mixture of cream and butter until the rutabaga reaches the right thickness. Season to taste.
Restaurant Akershus
Norway Pavilion, Epcot

walker
Bologna Wheels

take one slice of bologna and spread cream cheese on it.....top with one whole (med size) dill pickle.......roll up and slice.......repeat for as many as you want to make. Makes a quick and tasty appetizer.

house cat
Grilled Potato Salad

10 medium-sized new potatoes, unpeeled and quartered
3-4 small yellow summer pattypan squash, cut in half
1 bunch of green onions or spring onions
a big splash of olive oil
2 lemons, cut in half
1/4 cup rice vinegar
1/4 cup olive oil
clove of garlic, mashed and chopped
a couple drops of toasted sesame oil
salt
1/2 a head of lettuce, washed and cut into bite-sized pieces
Toss the potato wedges, squash, and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemons on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through - moving around the grill if needed and flipping to get color on all sides. The squash will likely cook faster than the potatoes, remove pieces and place on a platter when they are done grilling.

While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.
Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemons) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Garnish with the lemon (which I like to squeeze over my salad just before eating for an added layer of extra mellow tang that goes great with the potatoes.
Serves 6 (or so) as a side.

walker
Hungarian Goulash

1/3 cup butter
1 1/2 lbs. sirloin, sliced
1 medium onion, diced
2 cloves garlic, minced
1 cup ketchup
4 Tablespoons Burgundy (or other red wine)
2 Tablespoons light brown sugar
2 teaspoons salt
2 teaspoons paprika
1 teaspoon dry mustard
2 cups water
6 Tablespoons flour (more if needed)
5 cups egg noodles, cooked

Melt butter in a large skillet or dutch oven; saute' beef, onions and garlic. When meat is brown and onions tender, stir in ketchup, wine, brown sugar, salt, paprika, mustard and water. Blend well. Whisk in flour; simmer for 10 minutes over medium-low heat; stirring occasionally. Serve over cooked egg noodles. Serves 6.
Note: I mix flour with a little of the liquid from pan first to blend it and then add to ingredients in pan/pot. I have also found it needs to simmer longer to thicken...30 minutes to one hour.

Beebee2.......posted by sue-p
Mexican Sour Cream Rice

1 cup uncooked extra long grain enriched white rice
14.5-oz can chicken broth
1 cup sour cream
4-oz can diced green chili peppers
2 c shredded pepper jack cheese, divided
1-1/2 c frozen corn
1/4 finely chopped fresh cilantro
salt and pepper, to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer 20 minutes.
Preheat oven to 375 deg F.
Lightly grease a casserole dish with cooking spray.
Add sour cream, green chili peppers, 1 cup of cheese, corn, and cilantro to the pot of cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with the remaining cheese.
Bake uncovered for 30 minutes, until cheese is bubbly and lightly browned.

forrestwolf
Buttermilk Cake with Blackberries

4 tablespoons unsalted butter, softened, plus more for greasing
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plus 1 1/2 tablespoons sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature1 1/4 cups blackberries, plus more for serving
Sweetened whipped cream, for serving

Preheat the oven to 400°. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment. (I ACTURALLY USE NON SICK PANS, AND NOT THE PARCHMENT)
In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with 2/3 cup of the sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan; smooth the top.
Scatter the 1 1/4 cups of blackberries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean.
Transfer the cake to a rack to cool for 10 minutes, then turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve the buttermilk cake with whipped cream and more blackberries.

house cat.......Recipe from FoodNetwork.com
Frittata with Asparagus, Tomato, and Fontina

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

forrestwolf
Cheese Ring with Strawberry Preserves

1 cup finely chopped pecans
3/4 cup mayonnaise
1/2 teaspoon hot sauce
1 garlic clove, minced
2 (8-oz.) blocks sharp Cheddar cheese, finely grated
1/2 cup strawberry preserves
Garnishes: chopped toasted pecans, fresh strawberries, strawberry flowers

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
2. Stir together mayonnaise and next 2 ingredients. Stir in pecans and cheese.
3. Spoon mixture into a plastic wrap-lined 4-cup ring mold with a 2 1/2-inch center. Cover and chill 2 hours.
4. Unmold cheese ring onto a serving platter. Discard plastic wrap. Fill center of ring with preserves. Serve with crackers. Garnish, if desired.
*Sharp white Cheddar cheese may be substituted.
Four Swaps for Strawberry Preserves. Serve any of these mixtures with Ashley's Cheese Ring for a new take on a classic. You can prep and chill up to four days ahead.
Mint-Pepper Jelly: Stir together 1/2 cup pepper jelly and 1 1/2 tsp. chopped fresh mint.
Basil-Blackberry Preserves: Stir together 1/2 cup blackberry preserves and 1 1/2 to 2 tsp. chopped fresh basil.
Rosemary-Pear Preserves: Stir together 1/2 cup pear preserves and 1/2 tsp. chopped fresh rosemary.
Balsamic-Strawberry Preserves: Bring 3/4 cup balsamic vinegar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 18 to 20 minutes or until reduced to about 2 Tbsp. Let cool 10 minutes. Stir in 1 cup strawberry preserves.

Zhills
Pasta and Clam Sauce for 2

½ lb pasta (angel hair)
1 can clams
2T olive oil
2T butter for taste
1 lg clove garlic crushed
1 T parsley

Drain clams, keep liquid.
Heat oil & butter. Add garlic and sauté until brown. Remove from heat.
Pour clam liquid, parsley and salt in same pan. Bring to boil.
Reduce heat and simmer 10 mins. Add clams and heat through.
Serve over angel hair pasta

Beebee2.......posted by Luvmybichon
Baked Zucchini Sticks and Sweet Onion Dip

Here's a guilt-free way to enjoy the crunchy outside (and juicy inside) of a restaurant-style zucchini stick.

Dip:
1 T butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 T cider vinegar
2 T honey
1 T prepared mustard
1 c mayonnaise
salt and pepper to taste

Zucchini sticks:
3 medium zucchini, unpeeled, cut into 3"-long stick
1 T salt
1 c Panko bread crumbs
scant 1/2 c freshly grated Parmesan cheese
1 T Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 c egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
Once the onions are a medium brown, remove from the heat and add the vinegar.
Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
Combine the Panko, Parmesan, and pizza seasoning; set aside.
Preheat the oven to 425 deg F.
Line a baking sheet with parchment, and spray the parchment with olive oil.
Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
Serve immediately, with sweet onion dip.
Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

[RespectLife]

Thank you SO much for doing this! These recaps are so helpful. I found 3 recipes I missed!

Thank you to all the ladies who posted/shared and thank you to those ladies doing the recaps every month.

You are all greatly appreciated!

[house_cat]

Lilbitmisty - I can't imagine how much time it takes you to put these recaps together.

Thank you so very much

[Britbrit13]

Hey you, I'm so glad to see you posting, This looks great!!! I bet it takes alot of work to do these.. I have missed you being here!!!!!!

Britt

[LilBitMissty]

Respect and house cat...You are so very welcome! It is so easy to miss a recipe here and there on the main thread! Lots of good sounding recipes!

BritBrit...Hey You too!!! lol! It does take time...but well worth it to me I have missed seeing you here too!. It is good to be ""home""!

[vabreeze]

Hi Lilbit!

Welcome back and so glad to 'see' you again!!!!! Have so missed you, your recipes, and your warm welcomes to newbies on the board. I hope you are well and I wish you blessings of good health and contentment.

Vabreeze