Cornbread

INGREDIENTS:

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (4.5 tsp vinegar plus enough milk to get to a cup...let sit for 10 minutes)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Sour Cream Enchiladas

3 cans cream of chicken soup

1 1/2 cans of salsa (soup can size)

2 cups sour cream

2 cups baked chicken, diced

2 dozen corn tortillas, torn into quarters

Cheddar cheese

Mix soup, salsa and sour cream. Put a little of this sauce in the bottom of a 9x13 pan. Layer tortillas, chicken, sauce, and cheese into pan topping with a final layer of tortillas, sauce and cheese. Bake at 375 for 40-45 minutes. Serves 6-8. May add diced chiles to intensify.


Andy's favorite!

Enchilada Sauce

3 tablespoons chili powder
3 tablespoons flour
1 tablespoon chicken bouillon
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce


Combine all dry ingredients in a small bowl. 

Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens (10 minutes or so). Stir in tomato sauce.

Meatloaf

SEASONING
2 tsp. dried mustard
2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. basil
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder

Combine dry spices.


MEATLOAF DIRECTIONS
Seasoning mixture
2 pounds ground beef/turkey/sausage/veggie mixture (see below)
2 eggs
1/2 cup milk
2 slices bread, finely crumbled or 1/4 cup dry bread crumbs

Mix ingredients in large bowl. Shape into a loaf. Place loaf in a shallow baking pan or 9x5-inch loaf pan.  Bake in preheated 375F oven 1 hour or until cooked through.



VEGGIE MIXTURE (IF USING)
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 - 4 medium carrots,grated
2 medium zucchini

Heat the oil in a large skillet over medium heat, add the onions and saute them for 7 - 10 minutes, stirring often, until they're soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini and cook for another 10 - 15 minutes, until the mixture is tender (but not mushy) and sweet. Set aside to cool. Combine with meat for meatloaf (I have used with 1 lb of meat but haven't found the right balance to maintain non crumbly texture).

Pumpkin Chili

2 pounds ground beef
1 large onion, diced
1 bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar

DIRECTIONS:
1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Serve with a dollop of sour cream or greek yogurt.

Avocado Salsa

1 (16 ounce) package frozen corn kernels, thawed
1 red bell pepper, chopped

1 yellow bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lime juice
3 tablespoons cider vinegar
Fresh cilantro (however much you want)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados - peeled, pitted and diced (I probably used 6)

DIRECTIONS:
1. In a large bowl, mix corn, olives, bell pepper, cilantro and onion.
2. In a small bowl, mix garlic, olive oil, lime juice, cider vinegar, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.

Baby Greens with Goat Cheese, Beets and Candied Pecans

Ingredients:
4 oz Chavrie goat cheese log
8 cups mixed baby greens
4 small red beets, cooked and cut*
2 oz glazed pecans (I used Emerald Pecan Pie)

For the honey balsamic vinaigrette:
2 tbsp balsamic
2 tbsp extra virgin olive oil
1 tbsp honey

Directions:

Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.

Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.

Asian Glazed Drumsticks

Ingredients:

8 medium chicken drumsticks, skin removed
olive oil spray
1 cup water
1 tbsp Sriracha
1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce
1 tbsp honey (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds


Directions:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.

8/2/13: the sauce was very potent so next time I will try less soy sauce and vinegar and more water. But it was very yummy!

Apricot Glazed Pork Loin (slow cooker)

Ingredients:

1 (2 pound) pork tenderloin
1 (1 pound) bag baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme leaves
Salt and pepper, to taste


Directions:

Place baby carrots and onion slices in the bottom of your slow cooker. Place your pork tenderloin on top of the carrots and onions and season with salt and pepper. In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves. Pour glaze mixture over tenderloin. Cover and cook on low for 6 hours, or until tender and cooked through.

Santa Fe Stuffed Peppers

3/4 lb ground turkey breast
1 1/2 Tbsp cumin
1 tsp kosher salt
1 can (28oz) crushed tomatoes
1 can (15.25oz) black beans, rinsed and drained
1 can (15.25oz) sweet corn, drained
3 cups rice (cooked)
8 fresh red peppers
1 cup Colby Jack cheese
2 green onions, sliced

Instructions
Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up next to eachother in a large baking dish (13x9).
In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin, salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
Meanwhile, cook Jasmine rice according to package.
Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper with turkey mixture.Cover dish with foil and bake in a 350 degree oven for about 40-45 minutes. Remove foil and to with cheese. Bake an additional 5 minutes, until cheese is melted. Remove from oven and sprinkle with green onion pieces. Serve and enjoy!

Seashell Supper

INGREDIENTS

1 tablespoon extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
Grated Parmesan and chopped fresh parsley, for serving

DIRECTIONS

STEP 1

In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.

STEP 2

Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.

STEP 3

Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.

Homemade Brownies

INGREDIENTS:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Greek Pork Souvlaki Wraps

Pork souvlaki:
1 pork tenderloin, cut into 3/4 inch cubes
3 TB olive oil
1/4 cup plus 2 tablespoons fresh lemon juice
3 garlic cloves
2 TB chopped fresh oregano (I used dried...)
2 TB plain greek yogurt
1/4 cup tahini

Wraps:

Whole wheat pita bread

lettuce (I used a spring mix)

grape tomatoes

cucumber, diced large

red onion, diced

feta cheese


In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).

In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).

Heat a grill or pan to high. Grill until brown on all sides and cooked through, about 12 minutes. Assemble pitas and enjoy!

Recipe from Martha Stewart Food magazine. Tested and approved by Lindsay and Andy on 7/17/2013.

Honey Soy Stir Fry

Two chicken breasts

Olive Oil

2 tsp soy sauce

2 tsp honey

1 garlic clove, minced

1 tsp grated fresh ginger

2 cups fresh veggies (bell peppers, broccoli, mushrooms, etc.)

cooked brown rice

1 tsp sesame oil

Heat oil in large skillet over medium heat. Add chicken, soy sauce, honey, garlic, and ginger. Saute 6 minutes. Add veggies and brown rice, saute 10 more minutes. Top with sesame oil.

Sloppy Joes

1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Heat a large skillet over medium high heat. Add meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Recipe from Rachel Ray. Tested and approved by Andy, Lindsay, Kate and Lucy on July 11, 2013. Everybody loved it, even Kate! No more Manwich for  us!

Turkey Patty Melts

Ingredients
2 pounds ground turkey
2 tablespoons steak sauce (try more next time?)
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter, plus more for spreading
One 8-ounce package sliced baby bella mushrooms
1 large onion, thinly sliced
5 slices whole grain bread, toasted
5 slices provolone cheese

Directions
Preheat the oven to broil.

In a large bowl, combine the turkey, steak sauce, thyme, salt and pepper. Shape the mixture into 5 patties. Cook the patties, in batches if necessary, in a skillet over medium heat until cooked through, about 6 minutes per side.

In a large skillet, melt the 2 tablespoons butter over medium heat. Add the mushrooms and onion and cook until the onion is tender, 8 to 10 minutes, stirring frequently. Remove the mixture from the skillet; set aside and keep warm.

Butter the bread on both sides and place on griddle and grill both sides until toasted. Remove and top with bacon jam if desired.

Place the toasted bread in a single layer on a baking sheet. Top each with 1 patty. Divide the onion mixture among the patties, and top each with 1 slice cheese. Broil until the cheese melts.

Recipe from Paula Deen. 

Broccoli Cheddar Soup

3 cans (14.5 oz each) reduced sodium chicken broth (OR I use 5 ½ c water and 6 bouillon)

2- 16 oz packages frozen cut broccoli (I usually use fresh, or a combination of the two)

1 small onion, coarsely chopped

1 t bottled minced garlic (I usually press maybe 3 cloves)

1 ½ c Instant Nonfat Dry Milk

½ c water

¼ c all-purpose flour (I’d like to dry wheat)

1 c (4 oz) shredded cheddar cheese (i probably use twice that)

Heat broth in a large pot to boiling.  Add broccoli, onion and garlic (I might try sauteing the onion and garlic first, then adding broth...)  Return to a boil.  Reduce heat to low; cover.  Cok for 5-7 minutes, or until broccoli is tender.

Use immersion blender to blend to desired consistency

OR

Remove from heat; cool slightly.  Transfer half soup to blender or food processor (in batches if necessary) and blend to desired consistency. Return to saucepan

Combine dry milk, water and flour in med bowl;  mix well, stir into soup.  Season with salt and pepper, if desired.  Heat through.  Add cheese and stir over low until melted.  Can sprinkle with additional cheese if desired.

Recipe originally from Libby. Tested and approved by Lindsay, Andy, and Kate.

Black Bean and Ham Soup

1 lb (2.5 cups) dry black beans, rinsed

Ham bone with meat on it
1 onion, diced
4 carrots, diced
2 cloves of garlic

2 stalks of celery, diced
7 cups water

3 tsp better than buillon

Set IP to saute and heat a TB of avocado oil until hot. Saute onions until soft. Add the remaining ingredients and cook for 45 minutes on high pressure. I did natural release for about 20 minutes and it was fine. Once slightly cooled I blended a few cups and added back. Remove bone, chop up meat and return to soup.

Recipe kind of made up by Lindsay, tested and approved by Lindsay, Andy, and Kate on 3/19/13.

Sunday Night Stew

STEW
Olive Oil
1 Tablespoon Butter
2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
Salt And Pepper
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
4 ounces, weight Tomato Paste
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
Several Dashes Worcestershire
1/2 teaspoon Sugar
4 whole Carrots, Peeled And Diced
2 whole Turnips, Peeled And Diced
2 Tablespoons Minced Fresh Parsley

MASHED POTATOES
5 pounds Russet Potatoes (peeled)
1 package (8 Ounce) Cream Cheese, Softened
1 stick Butter, Softened
1/2 cup Heavy Cream
1 teaspoon Seasoned Salt
Salt And Pepper, to taste
Preparation Instructions

Salt and pepper stew meat. Heat olive oil in a large, heavy pot (dutch oven) over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.


MASHED POTATOES

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.


Originally from Pioneer Woman. Tested and approved by Lindsay, Andy, and Kate on March 13, 2013. Delicious!

Chocolate frosting

INGREDIENTS:

4-1/2 cups confectioners' sugar
1/2 cup and 2 tablespoons unsweetened
cocoa powder
1/2 cup and 2 tablespoons butter
1/2 cup and 1 teaspoon evaporated milk
1-3/4 teaspoons vanilla extract

DIRECTIONS:
1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, sour cream for garnish (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and sour cream.

Recipe found on Milk Free Mom blog. Tested and approved by Lindsay and Andy on 2/13/2013. Kate only thought it was OK...but she was really tired. :)