Recipes

[ChiliPepper]

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@walker wrote:

@sabatini ....... just had to tell you and everyone here that I made the Pasta Salad recipe you posted recently.  It is VERY GOOD!!!!  It will be my new summertime side salad.  I did take a shortcut and used the bag Coleslaw Mix available....used 4 cups of it.  Also, did not use all of dressing...about half with extra left if needed.  YUM!  Try it!

NEXT .... ZUCCHINI

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@walker 

@sabatini 

I use that bagged cabbage/coleslaw mix sometimes too. So easy! I like my coleslaw fine so if I'm making that, I will run it through my MCM pull-string chopper to get a finer cut.

I had some macaroni salad already. I usually add peppers, celery, carrots & cucumbers but I NEVER thought about adding shredded cabbage! I added some & it will be part of my dinner.

Walker, I have your kabob marinade going for shrimp & steak tips. Not going to do it in kabob form this time but in the air fryer. I'm excited to try it!

That's why I LOVE coming here, such great ideas!!!

NEXT INGREDIENT: ZUCCHINI 

[sabatini]

Woohoo! I'm so glad you liked that pasta salad, @walker! I'll definitely try it very soon.

@ChiliPepper, I wanted to tell you that I was chatting w/ a neighbor the other day who was fretting over what to bring to a get together this weekend. I told her about your jicama & watermelon salad, & she jumped on it. Yay!

NEXT INGREDIENT: ZUCCHINI 

[Nonametoday]

Sauteed Zuchinni

• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter divided
• 1 medium yellow onion thinly sliced
• 4 medium zucchini or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into 1/2-inch-thick rounds
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/2 teaspoon dried thyme
• 1/4 cup freshly grated Parmesan cheese

• Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
• Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately

NEXT:  PEANUT BUTTER

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[walker]

@ChiliPepper ....let us know how you like the marinade done with shrimp and steak tips in air fryer.  We have had a lot of rain here today so I was thinking if I can't do kabobs on grill on rainy day, I would try another method of cooking it.  

@Nonametoday .... Sautéed Zucchini sounds good...thanks...another new recipe for the season! 

@sabatini ....I think I can eat half of the salad I just made...ha..."try it...you'll like it" 😁

NEXT .... PEANUT BUTTER

[walker]

This is a nice dessert.....old recipe...good anytime but especially in summer.  Pie shell can be a little hard to make but worth it! 

PEANUTTY Crunch Pie

Mix together 1/3 cup PEANUT BUTTER and 1/3 cup corn syrup until thoroughly combined.  Add 2 cups Rice Crispies cereal; mix until well coated.  Put into a buttered 9" pie dish.  Using some wax paper, press mixture evenly around sides and in bottom forming pie shell.  

Chill until firm.  

Take 1 quart of slightly softened vanilla* ice cream and spread evenly into pie shell.  Freeze until firm.  Before serving top with any favorite fresh fruit or toppings such as chocolate, caramel, etc.  Slice and enjoy.

* Any flavor ice cream can be used but vanilla works best with fresh fruit.  You can make it your own depending on what you like.  After removing from freezer, let sit a few minutes to make easier for slicing.

NEXT .... RAISINS

[RespectLife]

Bread Pudding with Vanilla Custard Sauce      8-10 servings

Ingredients:

For the Bread Pudding:

1 loaf stale French bread,cut into 1-inch squares (about 7 cups)
3 cups 2% milk
3 large eggs, lightly beaten                             1 1/2 cups granulated sugar
1/2 cup light brown sugar                               2 tablespoons vanilla extract
1 teaspoon ground cinnamon                          1/4 teaspoon ground allspice
1 cup raisins                                                    3 tablespoons unsalted butter, melted

For the Vanilla Custard Sauce:

1 cup heavy cream                                          1 cup milk
1 teaspoon vanilla extract                               6 tablespoons granulated sugar
6 egg yolks                                                      1/8 teaspoon rum extract, optional

1. Preheat oven to 350°F. Put bread and milk in a large bowl and mix until all of the milk is absorbed.
2. In a separate bowl, beat eggs, sugar, brown sugar, vanilla, cinnamon, and allspice together. Pour the mixture over the bread and stir to combine. Gently stir in the raisins.
3. Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan with the butter. Pour in the bread mix and bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the custard sauce.
4. To make the vanilla custard sauce, heat the milk and cream in a medium saucepan until boiling. Remove from heat and stir in the vanilla extract. In a medium bowl, whisk together the sugar and egg yolks until combined and a light yellow color. Temper the egg yolks by whisking in a few tablespoons of the hot cream mixture, until you’ve added about half of the cream mixture. Pour the egg yolk mixture into the pan with the remaining cream mixture and stir over medium heat with a wooden spoon until the custard thickens. Remove from the heat and stir in the rum extract, if using.
5. Cut the bread pudding into squares and drizzle vanilla custard sauce over each piece.

Note-the bread pudding is best served warm.

Bread pudding of all kinds is a family favorite of ours!!

PS Don't skip the rum!  Hee hee (I often use Jim Beam Honey Bourbon too)

NEXT INGREDIENT:

VINEGAR

ANY TYPE

[sabatini]

@RespectLife, I love bread pudding. Thanks so much for your recipe, and as an added bonus, your vanilla sauce recipe too! 

This is an old Betty Crocker recipe for pancakes that as a child, my middle son loved. He loved to cook back then, & once even called me while at a sleepover at a friend's house. He wanted the recipe so he could make them for the family in the morning.

We ended up calling them "~~~~~'s Pancakes".

FYI: I rarely have buttermilk on hand, so generally use the old vinegar & milk substitute:
Put 1 Tablespoons vinegar into a measuring cup, & add milk to equal 1 Cup, stir, & let sit for a few minutes.

This is the basic recipe which we usually tripled.

Favorite Pancakes

Ingredients:
1 egg
1 Cup buttermilk
2 Tablespoons melted butter (vegetable oil is fine)
1 Cups flour
1 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
Beat egg, add remaining ingredients in order listed, & beat gently until almost smooth.

Grease heated griddle.
To make sure your griddle or skillet is hot enough, sprinkle w/ a few drops of water. If bubbles skitter around, the pan is just right.
Pour the batter onto the griddle.
Pancakes are ready to turn as soon as they're puffed and are full of bubbles, but before the bubbles break.
Flip & cook the other side until golden.

Next Ingredient: ground pork

[GenXmuse]

So many wonderful recipes this month and love seeing all the faces!!

Corn Chimichurri Pork Tacos Recipe

Get your noms on this Taco Tuesday with this one skillet Corn Chimichurri Pork Tacos Recipe! With a spicy corn and cilantro chimichurri, and juicy ground pork with poblano peppers topped with cool lime crema, these tacos pack an enormous amount of flavor in each and every tortilla.

Course Dinner

Cuisine Mexican

Prep Time 10minutes minutes

Cook Time 20minutes minutes

Total Time 30minutes minutes

Servings 12 tacos

Calories 369kcal

Author Karly Gomez

Ingredients

For the Corn Chimichurri

• 2 cups fresh corn kernels
• 2 tablespoons minced shallot
• ⅓ cup cilantro minced
• 1 ½ teaspoon garlic minced
• 1 ½ teaspoon cumin
• 1 tablespoon fresh lime juice
• 3 ½ tablespoons olive oil
• sea salt to taste
• cracked pepper to taste

For the Lime Crema

• ⅓ cup sour cream
• 1 teaspoon lime zest
• 2 teaspoons fresh lime juice
• sea salt to taste
• cracked pepper to taste
• water as needed, to thin

For the Pork

• 1 tablespoon olive oil
• 2 poblano peppers seeded and sliced into thin strips
• ¼ cup shallot sliced thin
• sea salt to taste
• cracked pepper to taste
• 1 ½ lbs ground pork
• 1 tablespoon garlic minced
• 7 tablespoons tomato paste
• 2 teaspoons chicken stock concentrate
• 2 teaspoons cumin
• ⅓ cup water
• 12 tortillas
• ½ cup cotija cheese

Instructions

• In a large skillet over medium-high heat, add the fresh corn kernels and cook until charred, around 5 minutes. Remove from pan and place in a large bowl. Add remaining chimichurri ingredients and toss gently to combine. Set aside.
• In a small bowl, whisk together the sour cream, lime zest, lime juice, salt and pepper. Add water, 1 teaspoon at a time, until crema reaches a drizzling consistency. Set aside.
• In same skillet the corn was cooked in, add ½ tablespoon olive oil and heat to medium-high. When olive oil is shimmering, add the poblano pepper and cook until slightly tender, around 3 minutes. Add the shallot and continue to cook for another 2-3 minutes, or until softened and lightly browned. Season with salt and pepper, then remove from pan and set aside.
• Heat another ½ tablespoon of olive in the pan, then add the pork and cook, breaking the meat up as it cooks, until no longer pink, around 5 minutes. Add garlic and cook for 1 minute, then season with salt and pepper. Stir in the cooked poblano peppers and shallot, then add the tomato paste, stock concentrate, cumin, and water. Stir to combine and allow to thicken for 2-3 minutes. Adjust seasoning as desired.
• Scoop pork mixture into warmed tortillas, then top with corn chimichurri. Drizzle with lime crema and sprinkle with cotija and enjoy!

Nutrition

Calories: 369kcal | Carbohydrates: 26g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 450mg | Potassium: 478mg | Fiber: 2g | Sugar: 6g | Vitamin A: 365IU | Vitamin C: 21.5mg | Calcium: 91mg | Iron: 2.5mg

something to put in pita bread or to dip with. 

[sabatini]

OMG, @GenXmuse, That's exactly what I'm in the mood for. Thank you!! I've copied your recipe.

GenX, this is what I like to tuck into pita bread, along w/ some pickled onions & shredded lettuce, & top w/ a yogurt sauce, like tzatziki....& hummus if you have it!

Here is a really fast way to cook chicken thighs. Buy them when they're super cheap and remove the bone. I like to leave the skin on.

Youtube has quick demos to show you how to take out the bone. It's very easy to do!  

Middle Eastern Chicken w/ Yogurt Sauce

**Make the yogurt sauce after you mix up the marinade**

Ingredients:

8 Boneless Chicken Thighs with skin: poke holes in skin & meat after deboning

Marinade for Chicken

whisk together:

1/4 C plain yogurt or milk

1/2 orange, juiced

1/2 lemon, juiced

3 garlic cloves, grated on microplane

1 tsp Kosher salt

2 tsp cumin

1 tsp coriander

1 tsp paprika

1 tsp allspice 

1 T sumac

2 T olive oil

*tomato paste, of you have it, throw in a few teaspoons

Marinate 2 or up to 3 hours

Cooking:

Position the two racks in the oven: one in the middle, the other above, but not on the uppermost rack

Preheat oven to 450

1. Line a solid baking sheet w/ foil & spray

2. Brown the thighs in a medium hot skillet for about 2 min on each side, place on baking sheet skin side up, then into oven on center rack

3. Cook for 15-20 minutes until chicken is at 165, or until it looks just about done

*pour off accumulated liquid

4. This is to crisp it up:

Turn on the broiler & move chicken to the upper positioned rack & broil for about 2-3 minutes, till skin darkens, & looks crispy

Remove, let rest 3-5 minutes, then roughly chop or slice

Yogurt Sauce:

(Chill for at least one hour)

1 cucumber, peeled, seeded & grated on the large holes of a box grater

1 C full fat plain Greek yogurt

1 T lemon juice

1/2 T EVOO

grated garlic, 1 fat one

1/2 tsp Kosher salt

chopped dill and mint (about 1 T each), or just use parsley

*After grating the cucumber, drop into a kitchen towel (or paper towels) & squeeze out the liquid

Mix everything together.

Next Ingredient: any type of cheese

[Little Tex]

Boy, have some great recipes been posted this month! I live in the Houston area and have been dealing with no power and some property damage of late due to storms and have not been able to try them yet, but they look great!

This recipe is from the Blue Jean Chef and I really enjoyed it, even though I was doubtful at first because I am not a big cheese fan.

Chicken Club Sandwich, Serves 2-4 (whole-half sandwiches)

Ingredients:

• 2 boneless/skinless chicken breasts, about 8 oz. each. Split in half horizontally to form 4 cutlets. Pound, if needed, to make evenly thick
• 1/2 c. buttermilk
• 1 T. chopped flat leaf parsley
• 1 T. chopped chives
• 1/2 t. salt, 1/4 t. black pepper
• 4 slices sourdough bread
• 2-3 T. unsalted butter, softened
• 4 oz. Swiss Cheese (4-8 slices, enough to cover top and bottom of each sandwich)
• 4 slices tomato
• 4 slices bacon 

Herbed Sandwich Spread

• 1/4 c. mayonnaise
• 1 T. buttermilk
• 1 t. dijon
• 1 t. chopped flat leaf parsley
• 1 t. chopped chives
• salt and pepper, to taste

Directions:

• Combine buttermilk, parsley, chives, s&p. Marinate chicken in buttermilk mixture at least 4 hours or up to overnight.
• Make sandwich spread by whisking together all the sandwich spread ingredients in a small bowl. Season with s&p and refrigerate till ready to use.
• Heat grill or skillet over medium high heat. Cook bacon till crispy. Drain all but 2-3 T. bacon fat from pan and drain bacon on paper towels.
• Remove breasts from marinade but do not shake off marinade that is on breasts. Place chicken breasts in pan with bacon fat. Discard marinade remaining in bowl. Over medium heat, cook chicken till done, about 4-5 min.per side. Remove from pan and set aside.
• Wipe out skillet. Spread butter on one side of each slice of bread. Flip and spread herbed sandwich spread on other side of each slice of bread. Layer cheese, chicken, 2 slices tomato, 2slices of bacon and more cheese on the herbed side of 2 slices of bread. Top, butter side up, with remaining 2 slices of bread.
• Toast/grill, using press to flatten, for 5-7 minutes. Flip and toast other side. Cut in half and serve.

Next ingredient: Limes or Lemons