Recipes

[Bluffbaker]

Fruit Salad
4 to 6 Servings

1 (8 oz.) can crushed pineapple in its own juice (undrained) or desired amount of fresh pineapple, chopped into small pieces
1 or 2 apples, peeled, cored and diced into bite size pieces (I use 1)
2 bananas, peeled and sliced into rounds
orange juice or orange juice blend (enough to cover)

Empty the pineapple and juice into a mixing bowl. (If using fresh pineapple, put some orange juice in the bowl first.) Add the remaining ingredients, stirring to combine. Keep refrigerated.

Next Ingredient:  Vanilla

[walker]

Apple Bread

2 cups sugar

1 cup oil

3 eggs, beaten

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

2 teaspoons VANILLA

3 cups apples, peeled and chopped

1 cup walnuts, chopped

Beat together sugar, oil and eggs.  Add (sift together if you want) flour, salt, cinnamon, and baking soda; mix well.  Stir in VANILLA, apples and nuts.  Put into two loaf pans sprayed with Pam or greased.  Sprinkle tops with sugar.  Bake at 325 for 1 hour.  Cool and store in refrigerator.

NEXT INGREDIENT......CELERY

[walker]

Lemon Chicken Orzo Soup

2 tablespoons olive oil, divided

1 lb. boneless, skinless chicken thighs, cut in 1" pieces

salt and pepper

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

2 stalks of CELERY, diced

1/2 teaspoon dried thyme

5 cups chicken stock

2 bay leaves

3/4 cup uncooked orzo pasta

1 cup water

1 sprig rosemary

juice of one lemon

2 tablespoons chopped fresh parsley leaves

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.  Season chicken thighs with salt and pepper, to taste.  Add chicken to stockpot and cook until golden, about 2-3 minutes.  Remove chicken and set aside. 

Add remaining 1 tablespoon oil to stockpot.  Stir in garlic, onion, carrots and CELERY.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.  Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.  Stir in lemon juice and parsley; season with salt and pepper, to taste.

NEXT INGREDIENT.............BASIL, fresh or dried

[Zhills]

Pasta Pomodoro

 Ingredients:

8-10 Roma tomatoes ( I have used Cherry tomatoes)
8-10 leaves fresh basil
2-3 cloves garlic
Red pepper flakes to taste
2 tablespoons olive oil
salt and pepper
pound of pasta  (I use rigatoni)
Pecorino Romano cheese

Easy Cooking Instructions:

Before you start… Put water on to boil for pasta. 
Cut tomatoes in eighths; set aside.  Slice garlic thin.  Cut basil into strips.
Add olive oil, basil, and garlic to large skillet pan. 

Make sure the pan is deep enough to hold all the
tomatoes and the pasta that you will add later. 

Simmer for a minute or two.  Do not let the garlic brown. 

Add the tomatoes. 
Cover and cook 15 minutes or until tomatoes become a sauce. 
Add salt and pepper to taste.

Cook the pasta while tomatoes are cooking. 
When pasta is ready add directly to tomato sauce in pan. 
Mix and serve.  Garnish with fresh basil and cheese. 

 Next ingredient:  eggs

[Bluffbaker]

Baked Omelet Roll
6 Servings

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded Cheddar cheese

Put the eggs and milk in a blender. Add flour, salt and pepper. Cover and process until smooth. Pour into a 13 x 9-inch baking pan that has been coated with nonstick cooking spray. Bake at 400° for 10 to 15 minutes or until the eggs are set. Sprinkle the omelet with cheese. Roll the omelet up in the pan, starting with a short side. Place seam side down on a serving platter. Cut into 1-inch slices.

Next Ingredient:  Buttermilk

[RespectLife]

I have made these a ton of times now!  Even supposed cornbread 'haters' LOVE this!

Blueberry Buttermilk Cornbread

Serves: 8

Blueberry Buttermilk Cornbread recipe is full of fresh sweet blueberries, It's a classic buttermilk cornbread kicked up and makes a great side dish, breakfast or dessert.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅓ cup brown sugar
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• ⅔ cup buttermilk
• 2 cup blueberries
• 3 TABLESPOONS OF HONEY     **I ADDED THIS MYSELF
• 3 tablespoon vegetable oil for pan  **I ONLY USE LESS THAN 2 TBLS.
  

Instructions

1. Preheat oven to 450 degrees F  **SEE MY NOTE BELOW
   
2. Spread 3 tablespoon vegetable oil in 9x9 inch pan or 9 inch round cast iron skillet.   ***I ALWAYS USE MY SKILLET
   
3. Mix cornmeal, flour, sugar, baking powder and salt.
4. Beat eggs and buttermilk.
5. Add egg mixture to flour mixture and mix until just combined.
6. Fold in blueberries until just combined. Try not to over mix.

1. Bake at 450 for 20 to 25 or until brown.   ***I DON'T KNOW IF MY OVEN RUNS HOT...BUT I BAKE AT 400 FOR ABOUT 18 MINS.  WHICH EVER TEMP YOU USE...JUST KEEP AN EYE ON IT SO IT DOESN'T OVER COOK AND BE DRY.  A LIGHT GOLDEN BROWN COLOR AS PICTURED IS PERFECT.

NEXT INGREDIENT:

WHOLE GRAIN MUSTARD

I bought a bottle for a couple tablespoons and don't know what to do with the rest of it!   LOL

[house_cat]

@RespectLife

I haven't made this yet... maybe this Monday.

Roasted Salmon with Whole Grain Mustard Crust 

INGREDIENTS

• 1/4 cup whole-grain mustard
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons minced chives
• Four 8-ounce skin-on wild salmon fillets
• Salt and freshly ground pepper

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.
2. Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
3. Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.

Next ingredient:  sweet potatoes

[momtochloe]

This is one of the best sweet potato recipes I have ever made courtesy of our friend @adoreqvc:

i had 2 sweet potatoes and peeled, cubed and boiled them.

then mashed with hand masher and added 1 teaspoon each of tequila, key west real lime juice, Vermont maple syrup, plenty sweet butter, and salt & pepper.

Delicious with my left over smoked sliced roast pork, and had this for a late lunch, and will finish the rest tonight for dinner........just a little sweet potatoesare left and a few more remaining slices of the smoked roast pork.

Next Ingredient:  (to continue the spirit of the dish) . . . PORK!

[Bluffbaker]

My whole family loves this pork tenderloin wrapped in bacon.  Yummy!

Marinated Pork Tenderloin
8 to 10 Servings

8 to 10 slices uncooked bacon
2 large pork tenderloins
1/2 cup soy sauce
1 Tbsp. onion salt
1/4 tsp. garlic powder
1 Tbsp. vinegar
1/4 tsp. freshly ground black pepper
1/2 cup granulated sugar

Wrap bacon around tenderloins and secure with toothpicks; place in a baking dish. Combine remaining ingredients and pour over tenderloins. Place in refrigerator and let stand overnight, turning often.

Bake at 300° for 45 minutes; turn oven to 350° and bake an additional 45 minutes.

Next Ingredient:  Green beans

[walker]

I believe this recipe originally was posted on Pinterest but not sure.  It is very good and easy to prepare.  

Chicken and Vegetables

In a 9 X 13" baking pan place 3-4 boneless, skinless chicken breasts in center.   Quarter 6-8 small red potatoes and place at sides or end of baking pan.  Take approximately 1/2 lb. fresh GREEN BEANS and place around chicken as well. Drizzle olive oil over all.  Then sprinkle with 1 pkg (or less) dry Italian dressing  mix or Italian seasoning over that as well.  Cover and bake at 350 for 1 hour.

NEXT INGREDIENT........CHICKEN BROTH OR STOCK

** October 1st is fast approaching.  If anyone wants to start new game, please do.  If not, I will do it in a few days.