SOUTHERN SAUSAGE AND BEAN DIP

 SOUTHERN SAUSAGE AND BEAN DIP

INGREDIENTS: 1 POUND GROUND SAUSAGE (I USED HOT BUT SWEET WOULD ALSO WORK), 1/4 CUP OLIVE OIL, 1 CHOPPED ONION, 6 CLOVES CHOPPED GARLIC, 1 TSP OREGANO, THYME, PEPPER, 1/2 TSP SALT, 1/3 CUP WHITE WHITE, 1 CAN RINSED CANNELLINI BEANS, 1 CAN DICED TOMATOES, 8 OUNCES CREAM CHEESE, 3 CUPS BABY SPINACH, 1 CUP SHREDDED COLBY JACK CHEESE, 1/2 CUP GRATED PARMESAN

TOPPING: 1 CUP COLBY CHEESE AND 1 TBS PAPRIKA

SAUTE THE ONION AND GARLIC IN THE OIL 5 MINUTES, ADD THE GROUND SAUSAGE AND DRIED SPICES AND COOK UNTIL ALMOST DONE. ADD THE REST OF THE INGREDIENTS AND COOK ON A MEDIUM LOW HEAT UNTIL EVERYTHING IS MIXED. 

PUT IN A SPRAYED GLASS BAKING DISH, TOP WITH THE CHEESE AND THEN THE PAPRIKA AND COOK AT 375 FOR 25 MINUTES UNCOVERED.

CLAM CHOWDER

 CLAM CHOWDER

INGREDIENTS: 4 TBS BUTTER, 1/4 CUP OLIVE OIL, 1 CHOPPED ONION, 2 CHOPPED CELERY, 2 CHOPPED CARROTS, 3 CUPS CHOPPED POTATOES, 6 CLOVES CHOPPED GARLIC, 2 CUPS CLAM BROTH, 2 CUPS CHICKEN STOCK, 5 CANS CHOPPED CLAMS, 1/2 CUP FRESH PARSLEY, 1/2 CUP FRESH DILL, 3/4 CUP BLOODY MARY MIX, 1 TSP SALT, 1 TBS PEPPER

I SAUTÉED THE VEGETABLES IN THE OIL AND BUTTER UNTIL THE POTATOES WERE DONE, I ADDED EVERYTHING ELSE AND HEATED THROUGH. 

UTTICA GREENS

 UTTICA GREENS

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 CHOPPED ONION, 6 CLOVES CHOPPED GARLIC, 1 CUP CHOPPED PROSCIUTTO, 1/2 TSP SALT, 1 TSP PEPPER, 1 TBS OREGANO, 1 BAG CHOPPED ESCAROLE, 1 CUP ITALIAN
BREAD CRUMBS, 1/2 CUP HOT AND SWEET SLICED CHERRY PEPPERS, 3/4 CUP  SHREDDED PARMESAN/PECORINO CHEESE

EXTRA OIL.

SAUTE THE ONION AND GARLIC IN THE OIL FOR 5 MINUTES, ADD THE  PROSCIUTTO AND COOK ANOTHER 2 MINUTES. ADD THE ESCAROLE, SALT, PEPPER AND OREGANO AND SAUTE UNTIL ESCAROLE IS SOFTENED.  TURN OFF THE SKILLET AND ADD THE CHERRY PEPPERS AND MIX THROUGHLY.

OVEN TO 350. 

PUT THE ESCAROLE MIX IN A SPRAYED GLASS BAKING PAN. TOP WITH BREAD CRUMBS AND CHEESE AND SPRINKLE SOME MORE OLIVE OIL ON TOP

COOK UNCOVERED 20 MINUTES

Note: If you are using fresh escarole, wash it thoroughly and chop it up before putting it in the skillet.  If you are worried about it being bitter, blanch it in boiling water for 2 minutes, drain thoroughly and then add to the skillet. 

If you're a vegetarian, just skip the prosciutto.

If you're gluten free, use gluten free bread crumbs. 

BLACK BEAN & CORN APPETIZER

 BLACK BEAN & CORN APPETIZER

INGREDIENTS: 1 CAN OF BLACK BEANS RINSED, 2 CUPS FRESH CORN ON THE COB, 1/2 DICED RED PEPPER, 1 DICED RED ONION, 1 CUP FRESH PARSLEY.

SAUCE: 1/2 CUP SOUR CREAM, 1/4 CUP MAYO, 1 TBS MILK, 1 TBS OLIVE OIL, 3/4 TSP CUMIN, 3/4 TSP CHILI POWDER, 1/2 TSP SALT, 1 TSP PEPPER, 1 TSP GARLIC POWDER

CHIPS - I USED BLACK BEAN SCOOPS

I MIXED THE SAUCE INGREDIENTS IN A SMALL FOOD PROCESSOR TO BLEND THE FLAVORS TOGETHER. 

MIX EVERYTHING AND SERVE WITH CHIPS!

SAUSAGE GRAVY

 SAUSAGE GRAVY

INGREDIENTS: 1 POUND GROUND HOT ITALIAN SAUSAGE, 6 CLOVES CHOPPED GARLIC, 1 TBS OLIVE OIL, 1/2 TSP SALT, 1 TBS PEPPER, 1 TBS SMOKED PAPRIKA, 3 CUPS WHOLE MILK, 1/2 CUP FLOUR

SAUTE THE SAUSAGE AND GARLIC IN THE OLIVE OIL UNTIL NO LONGER PINK. ADD EVERYTHING ELSE EXCEPT THE FLOUR UNTIL HEATED. ADD THE FLOUR AND STIR UNTIL NO CLUMPS. 

SERVE RIGHT AWAY OVER BISCUITS OR MEAT.

SOUTHERN GREEN BEANS

 SOUTHERN GREEN BEANS

(THIS PIC IS FROM THE NEXT DAY. I FORGOT TO TAKE A PICTURE WHEN I MADE IT. IT STILL TASTED YUMMY JUST DIDN'T LOOK AS PRETTY.)

INGREDIENTS: 8 SLICES CHOPPED BACON, 2 TBS BUTTER, 2 CUPS SLICED POTATOES, 1 PURPLE ONION, 8 CLOVES CHOPPED GARLIC, 1 POUND GREEN BEANS, 1 TBS BLACK PEPPER, 1/2 TSP SALT, 2 TBS WHITE BALSAMIC VINEGAR, 1/2 CUP CHICKEN STOCK

CHOP UP THE BACON AND COOK FOR 5 MINUTES ON A MEDIUM HIGH HEAT IN A DUTCH OVEN IF YOU HAVE ONE. ADD THE POTATOES AND BUTTER AND COOK UNTIL THEY LOOK FRIED (TOOK AROUND 10 MINUTES), ADD THE ONION AND GARLIC AND COOK FOR ANOTHER 5 MINUTES,  ADD THE GREEN BEANS FOR ANOTHER 5 MINUTES, ADD SALT, PEPPER, STOCK AND BALSAMIC AND COOK LAST 5 MINUTES.  SERVE RIGHT AWAY. 

CORN FLAKE BACON

 CORN FLAKE BACON

INGREDIENTS: 1 PACK OF THICK BACON, 1/2 CUP EVAPORATED MILK, 2 TBS WORCESTERSHIRE SAUCE, 2 TBS KETCHUP, 1 TSP BLACK PEPPER, 5 CUPS CRUSHED CORNFLAKES

MIX EVERYTHING TOGETHER BUT THE CORNFLAKES IN ONE BOWL. PUT THE CORNFLAKES IN ANOTHER BOWL. HEAT OVEN TO 375. YOU'LL PROBABLY NEED 2 COOKIE SHEETS. DON'T GREASE THEM. 

DIP BOTH SIDES IN LIQUID THEN BOTH SIDES IN CORN FLAKES. COOK ROUGHLY ONE HALF HOUR. I FLIPPED THEM OVER AFTER 15 MINUTES. 

SERVE WITH WHATEVER SAUCE EXCITES YOU. WE USED A COMBINATION OF SWEET THAI CHILI SAUCE AND A LITTLE CHILI GARLIC SAUCE

HOMEMADE SKYLINE CHILI (AN OHIO STAPLE!)

 HOMEMADE SKYLINE CHILI

INGREDIENTS: 1 POUND SPAGHETTI, 1/4 CUP OLIVE OIL, 2 ONIONS FINELY CHOPPED,  2 POUNDS GROUND BEEF, 6 CLOVES MINCED GARLIC, 2 TBS CHILI POWDER, 1 OUNCE CHOCOLATE CHIPS, 1 TBS OREGANO, 1 TBS CINNAMON, 1 TBS ALLSPICE, 1 TSP CLOVES, 1 TBS CUMIN, 2 CUPS CHICKEN STOCK, 28 OUNCE CRUSHED TOMATOES, 1/4 CUP APPLE CIDER VINEGAR, 6 OUNCE TOMATO PASTE, 2 TBS BROWN SUGAR, 1/4 CUP WORCESTERSHIRE SAUCE, 1 TBS SALT, 2 TBS PEPPER

TOPPINGS: 1 LARGE CHOPPED ONION, 3 CUPS SHREDDED CHEESE, CAN OF RINSED RED KIDNEY BEANS

IN A DUTCH OVEN SAUTE THE ONIONS AND GARLIC IN THE OLIVE OIL FOR 5 MINUTES (UNTIL SOFT), ADD THE GROUND BEEF AND COOK FOR 5 MINUTES BREAKING IT UP AND MIXING IT WITH THE ONION MIX. ADD EVERYTHING ELSE, BRING TO A BOIL, THEN COVER AND SIMMER ON LOW FOR 2 HOURS STIRRING OCCASIONALLY. 

COOK THE SPAGHETTI ACCORDING TO THE DIRECTIONS. DRAIN.

 LET EVERYONE MAKE THEIR OWN PLATE. 

YOU'LL WANT TO POUR THE CHILI OVER THE SPAGHETTI AND TOP WITH THE 3 TOPPINGS!

WARM & SWEET ROOT VEGETABLE SALAD

 WARM & SWEET ROOT VEGETABLE SALAD

INGREDIENTS: BEETS, TURNIPS, PARSNIPS, CARROTS, GARLIC, 1/2 POUND-1 POUND SPINACH, OLIVE OIL, SALT, PEPPER, MAPLE SYRUP

HOW MANY VEGETABLES YOU USE DEPENDS ON HOW MANY PEOPLE YOU ARE SERVING. I USED 2 OF EACH VEGETABLE AND 6 CLOVES OF GARLIC FOR 4 PEOPLE

TURN YOUR OVEN TO 400. PUT FOIL ON A BAKING SHEET AND SPRAY WITH A COOKING SPRAY ( I LIKE THE OLIVE OIL SPRAY) 

PEEL ALL THE VEGETABLE AND CHOP UP. PUT IN A BOWL. ADD OLIVE OIL, SALT AND PEPPER. THE AMOUNT IS DEPENDENT ON HOW MANY VEGGIES YOU HAVE IN THE BOWL. I USED ROUGHLY 1/3 CUP OIL AND 1 TSP SALT AND PEPPER.  MIX WELL, PUT ON THE BAKING SHEET. COOK FOR 10 MINUTES AND STIR. COOK FOR ANOTHER 10 AND CHECK IF DONE. THE VEGETABLES SHOULD TAKE 20-30 MINUTES TO COOK.

WHILE THE VEGETABLES ARE STILL IN THE PAN, DRIZZLE MAPLE SYRUP ON THEM. THE AMOUNT DEPENDS ON HOW SWEET YOU WANT THEM. I DID ROUGHLY 1/4 CUP.  MIX WHILE ON THE SHEET.

PUT SPINACH IN A BOWL, ADD THE COOKED VEGETABLES AND ANY REMAINING OIL & SYRUP FROM THE COOKIE SHEET. MIX WELL AND SERVE RIGHT AWAY.

SWEET GLAZED CARROTS

SWEET GLAZED CARROTS

 INGREDIENTS: VARIETY PACK OF MIXED COLORED CARROTS. I USED 1 1/2  BAGS. 

1/3 CUP ORANGE MARMALADE, 1 HEAPING TBS BROWN SUGAR, 2 TBS BUTTER, 1/4 CUP SLIVVERED ALMONDS

STEAM THE CARROTS IN A STEAMER BASKET UNTIL SOFT - ROUGHLY 10 MINUTES. WHILE THEY ARE STEAMING, SAUTE THE ALMONDS IN THE BUTTER FOR 3 MINUTES, ADD THE MARMALADE AND SUGAR AND HEAT THROUGH. 

TRANSFER THE CARROTS TO A BAKING PAN, COVER WITH THE MARINADE AND BAKE FOR 10 MINUTES ON 350. STIR AND SERVE. 

BOURBON & BROWN SUGAR SHRIMP

BOURBON & BROWN SUGAR SHRIMP

 INGREDIENTS: 

DOZEN EXTRA LARGE  SHRIMP PEELED AND THAWED

MARINADE: 1/4 CUP BROWN SUGAR, 1/4 CUP BOURBON, 1/4 CUP LIGHT OLIVE OIL, 1/4 CUP SOY SAUCE, 1/4 CUP CHOPPED SCALLIONS, 4 CLOVES CRUSHED GARLIC

2 TBS BUTTER, 1 TSP PEPPER

1/4 CUP CHOPPED SCALLIONS

MARINATE THE SHRIMP IN THE MARINADE FOR SEVERAL HOURS IN THE FRIDGE. 

DRAIN AND RESERVE THE LIQUID. HEAT THE BUTTER IN A SKILLET, SPRINKLE THE PEPPER ON THE SHRIMP AND COOK THE SHRIMP ROUGHLY 2-3 MINUTES PER SIDE. SET ASIDE. 

PUT THE MARINADE IN THE SKILLET AND COOK FOR ANOTHER 5 MINUTES ON A MEDIUM HIGH HEAT STIRRING OFTEN.

ADD THE SHRIMP BACK TO THE SKILLET FOR 30 SECONDS. GARNISH WITH REST OF SCALLIONS.

SERVE WITH RICE OR WHATEVER EXCITED YOU!

BARBECUE CHICKEN WITH CHEER WINE SODA

BARBECUE CHICKEN WITH CHEERWINE SODA

INGREDIENTS: 12 CHICKEN THIGHS WITH BONES  (REMOVE SKIN)

RUB: 1/4 CUP EACH: THYME, OREGANO, PAPRIKA, CUMIN, ONION POWDER

BARBECUE SAUCE: 2/3 CUP KETCHUP, 1 CUP CHEER WINE, 1/4 CUP WORCESTERSHIRE SAUCE, 4 CLOVES CRUSHED GARLIC, 1 TSP DIJON MUSTARD, 1/8 CUP WHITE VINEGAR, 1 TSP BLACK PEPPER

PUT THE RUB ON BOTH SIDES OF THE CHICKEN AND PUT IN THE FRIDGE ON A BAKING SHEET FOR A FEW HOURS

PUT ALL THE INGREDIENTS OF THE SAUCE IN A SAUCE PAN AND SIMMER FOR 3O MINUTES STIRRING FREQUENTLY. TASTE IT. YOU CAN MAKE IT SPICIER WITH MORE BLACK PEPPER OR CAYENNE IF YOU WANT. 

GRILL THE CHICKEN ON BOTH SIDES FOR 5 MINUTES PER SIDE. PUT CHICKEN IN A BAKING DISH, COVER WITH SAUCE AND COOK UNCOVERED FOR ONE HOUR ON 300 DEGREES. 

IF YOU CAN'T FIND CHEER WINE, ANY CHERRY SODA WILL DO.

GLUTEN FREE WEDDING SOUP

GLUTEN FREE WEDDING SOUP

 INGREDIENTS: WHOLE ROASTER CHICKEN

STOCK SPICES: 1/2 CUP CHICKEN BASE, 1 TSP SALT AND PEPPER, 1/4 CUP ITALIAN SEASONINGS, 1 TBS GARLIC POWDER, 1/4 CUP DRIED PARSLEY

MEATBALLS:  1 POUND GROUND PORK, 1/4 CUP OLIVE OIL, 1/2 CUP PARMESAN CHEESE, 1/4 CUP MINCED ONIONS OR 1 TSP ONION POWDER, 4 CLOVES CRUSHED GARLIC OR 1 TSP GARLIC POWDER, 1 EGG,  2 TBS WORCESTERSHIRE SAUCE, 1 TSP PEPPER, 1/4 CUP DRIED PARSLEY, 1/4 CUP BLOODY MARY MIX

SOUP: 4 CARROTS, 1 CUP CABBAGE, 2 CUPS BABY SPINACH, 2 CUPS ESCAROLE, 1 ONION, 2 CELERY STALKS

FILL A SOUP POT 1/2 WAY WITH WATER. ADD THE RINSED CHICKEN AND ALL THE SPICES. BRING TO A BOIL AND THEN SIMMER ON LOW - COVERED- FOR 3 HOURS.

WHILE IT'S COOKING MIX THE MEATBALLS AND START ROLLING! I PUT THEM ON A COOKIE SHEET UNTIL CHICKEN COMES OUT OF WATER.

REMOVE THE CHICKEN AND LET COOL.. 

CUT UP ALL THE VEGETABLES. YOU CAN SAUTE EVERYTHING BUT THE SPINACH AND ESCAROLE IN SOME LIGHT OLIVE OIL TO SOFTEN UP OR PUT EVERYTHING IN THE POT RAW. DEPENDS IF YOU LIKE YOUR VEGETABLES REALLY SOFT OR NOT. 

ADD VEGGIES AND MEATBALLS TO SOUP WATER. KEEP ON A SIMMER.

ONCE YOU CAN TOUCH IT, PEEL APART THE CHICKEN INTO SMALL PIECES AND PUT EVERYTHING BACK IN THE POT. BY THE TIME ALL THE CHICKEN IS ADDED, YOUR MEATBALLS WILL BE COOKED AND THE GREENS WILL BE SOFTENED.

IF YOU DIDN'T SAUTE THE VEGGIES, SIMMER FOR ONE HOUR. IF YOU DID, ONCE YOU ADD EVERYTHING TO THE POT AND THE GREENS ARE WILTED, YOU ARE READY TO GO!

CHEESEBURGER WONTONS

CHEESEBURGER WONTONS

INGREDIENTS: WONTON WRAPPERS. 1/2 POUND GROUND BEEF. 1/2 ONION DICED SMALL. 4 CLOVES DICED GARLIC. 1/4 CUP LIGHT OLIVE OIL. 1 TBS CHILI POWDER, OREGANO, ONION POWDER AND CUMIN. 1 TSP SALT AND PEPPER. 5 OUNCES ENCHILADA SAUCE. 

SAUTE THE ONION AND GARLIC IN THE OIL UNTIL SOFT, ADD THE BEEF AND COOK. ADD EVERYTHING ELSE AND COOK THROUGHLY. 

LET COOL.

PUT SOME IN THE MIDDLE OF A WRAPPER. WET THE EDGES. SEAL AND FOLD EDGES OVER LIKE A PACKAGE. FRY IN VEGETABLE OIL UNTIL PRETTY LIGHT BROWN ON BOTH SIDES. 

I SERVED WITH SALSA VERDE AND A HOMEMADE SRIRACHA MAYO SAUCE. 

SALSA VERDE

 SALSA VERDE

INGREDIENTS: 8 TOMATILLOS, 1 SERRANO PEPPER, 1 JALAPEÑO PEPPER, 1/2 RED ONION, 2 CLOVES OF GARLIC, 1/4 CUP OLIVE OIL, 1/2 CUP PACKED CILANTRO, 1/4 CUP FRESH LIME JUICE, 1/2 TSP SALT

REMOVE THE HUSKS ON THE TOMATILLOS AND CUT THEM IN HALF. CUT THE STEMS OFF THE PEPPERS AND CUT THEM IN HALF. REMOVE SEEDS. BAKE FOR 20 MINUTES AT 375 ON A SPRAYED AND FOIL LINED COOKIE SHEET

PUT EVERYTHING IN A FOOD PROCESSOR. TASTE. YOU MAY WANT MORE LIME OR SALT - DEPENDS ON YOUR LIKING. 

PEAR & SQUASH SOUP

 PEAR & SQUASH SOUP

INGREDIENTS: 1 POUND CUT UP BUTTERNUT SQUASH, 1 SLICED ONION, 1/4 CUP LIGHT OLIVE OIL, 4 CLOVES CHOPPED GARLIC,  4 PEARS PEELED AND CUT UP, 1 TBS CURRY POWDER, 1/4 CUP FRESH GRATED GINER, 1 TSP SALT & WHITE PEPPER, 4 CUPS CHICKEN STOCK, 1/2 CUP WHOLE MILK OR HEAVY CREAM

GARNISH: SOUR CREAM & CHIVES

SET OVEN TO 350. SPRAY A FOIL LINED COOKIE SHEET, ARRANGE THE SQUASH ON THE SHEET, SPRITZ THE SQUASH WITH OIL AND BAKE FOR HALF HOUR

SAUTE THE ONION AND GARLIC IN THE OIL FOR 5 MINUTES, ADD THE PEARS, CURRY, GINGER, SALT & PEPPER AND STOCK TO THE POT AND SIMMER FOR HALF HOUR WHILE THE SQUASH IS COOKING. ADD THE SQUASH AND SIMMER FOR ANOTHER 30 MINUTES. 

LET COOL FOR HALF HOUR.

BLEND THE SOUP IN A FOOD PROCESSOR OR BLENDER. I HAD TO DO IT IN BATCHES. RETURN TO THE ORIGINAL POT AND REHEAT.

THE FLAVOR IS GREAT IN THIS SOUP!

BUCATINI WITH SAUSAGE & MIXED GREENS

BUCATINI WITH SAUSAGE & MIXED GREENS

INGREDIENTS: 1 POUND BUCATINI, 1/4 CUP OLIVE OIL, 1 POUND ITALIAN SAUSAGE (I LIKE HOT BUT SWEET WORKS TOO!), 6 CLOVES OF GARLIC, 1 SHALLOT, 1 POUND MIX OF SPINACH, SWISS CHARD & KALE (YOU COULD ALWAYS DO MORE OR JUST USE ONE OF THE GREEN VEGETABLES), 1 TSP SALT AND PEPPER.

GARNISH: FRESH SHREDDED CHEESE (I USED PARMESAN)
 

I BOILED THE PASTA 2 MINUTES LESS THAN THE DIRECTIONS SAID AND ADDED SOME SALT AND OLIVE OIL TO THE WATER. BEFORE DUMPING IN THE STRAINER, I RESERVED 3 CUPS OF THE WATER.

MEANWHILE, I SAUTÉED THE GARLIC, SHALLOT AND SAUSAGE IN THE OIL IN A LARGE FRYING PAN UNTIL THE SAUSAGE WAS BROWNED AND COOKED THROUGH. I ADDED THE GREENS, SALT AND PEPPER AND SAUTÉED FOR 2 MINUTES. I ADDED THE PASTA AND WATER TO THE PAN AND COOKED ANOTHER 3 MINUTES. IT WAS FANTASTIC!

CITRUS RED CABBAGE SLAW

 CITRUS RED CABBAGE SLAW

INGREDIENTS: 3 CUPS SLICED RED CABBAGE, 1/2 CUP CHOPPED PURPLE ONION, 1/4 CUP FRESH SQUEEZED ORANGE JUICE, 1/4 CUP FRESH LIME JUICE, 2 CLOVES CRUSHED GARLIC, 1/4 CUP HONEY, 1/4 CUP OLIVE OIL, 1/2 TSP SALT, 1 TSP PEPPER

LAST: 1/4 CUP FRESH CHOPPED BASIL

MIX EVERYTHING TOGETHER WELL. ADD BASIL AND MIX SOME MORE. I LET MINE SIT FOR A FEW HOURS FOR THE FLAVORS TO BLEND BEFORE SERVING

THIS CAN BE EATEN AS A SIDE DISH, SALAD OR WITH TACOS - WHICH IS WHY I MADE IT

WE HAD IT WITH SHRIMP TACOS!

ARUGULA PESTO

 ARUGULA PESTO

INGREDIENTS:

2 CUPS PACKED ARUGULA, 1/3 CUP SUNFLOWER SEEDS, 1/2 TSP SALT, 2 GARLIC CLOVES, 1/4 CUP OLIVE OIL

PUT EVERYTHING IN A FOOD PROCESSOR UNTIL BLENDED

MAPLE BACON BRUSSEL SPROUTS

 MAPLE BACON BRUSSEL SPROUTS

INGREDIENTS: 1 POUND BRUSSEL SPROUTS, 1/2 POUND BACON, 1 TSP SALT AND PEPPER, 1/3 CUP MAPLE SYRUP.

OPTIONAL  1/4 CUP VEGETABLE OR AVOCADO OIL

CUT UP THE BACON AND COOK UNTIL CRISP. ADD THE SPROUTS, SALT AND PEPPER AND STIR OFTEN. IF THE BACON ISN'T FATTY, ADD SOME OIL. WHEN THE SPROUTS ARE DONE TO YOUR LIKING, ADD THE MAPLE SYRUP AND COOK FOR A FEW MORE MINUTES STIRRING CONTINUOUSLY SO THE FLAVORS MIX WELL.

ROASTED BEET SALAD WITH GOAT CHEESE

 ROASTED BEET SALAD WITH GOAT CHEESE

INGREDIENTS FOR SALAD: 4 RED & 4 YELLOW BEETS, 1 CUP SPINACH, 1 CUP ARUGULA, 1 CUP CARAMELIZED WALNUTS, 1 CUP CRUMBLED GOAT CHEESE

EXTRA INGREDIENTS FOR ROASTING BEETS: LIGHT OLIVE OIL, SALT AND PEPPER

DRESSING: 1/2 CUP OLIVE OIL, 1/2 CUP WHITE BALSAMIC VINEGAR, 1/2 TSP SALT AND PEPPER, 4 CLOVES CRUSHED GARLIC, 1 TBS MAPLE SYRUP, 1 TSP DIJON MUSTARD, 1/4 CUP DICED SHALLOTS

PEEL & SLICE BEETS. PUT ON A SPRAYED COOKIE SHEET, DRIZZLE WITH OIL, SALT AND PEPPER AND BAKE FOR 20 MINUTES ON 400.

LET COOL.

MAKE DRESSING AT LEAST ONE HOUR BEFORE EATING AND LET SIT ON COUNTER. 

MIX EVERYTHING AND TOP WITH CHEESE!

AVOCADO PESTO

 AVOCADO PESTO

INGREDIENTS: 4 CUPS PACKED BASIL, 1 AVOCADO, 1/4 CUP MAPLE GLAZED PECANS, 2 TBS LEMON JUICE, 3 CLOVES GARLIC, 1/2 CUP OLIVE OIL, 3 MARINATED SUNDRIED TOMATOES, 1/2 TSP SALT, 1 TSP PEPPER

PUT EVERYTHING IN A FOOD PROCESSOR UNTIL SMOOTH.

I SERVED WITH CRUNCHY GARLIC BREAD. 

FABULOUS FENNEL IN WHITE WINE

 FABULOUS FENNEL IN WHITE WINE

INGREDIENTS: 3 FENNEL BULBS CUT IN THIRDS, 1/4 CUP OLIVE OIL, 1/2 CUP CHICKEN BROTH, 1 TBS HONEY, 1 CUP WHITE WINE, 1 TSP MUSTARD POWDER, 1 TSP SALT AND PEPPER

FRY THE FENNEL IN THE OIL FOR 6 MINUTES ON A MEDIUM HIGH HEAT TURNING EVERY 2 MINUTES. ADD EVERYTHING ELSE, COVER, PUT ON A LOW HEAT FOR 45 MINUTES.

GREEN & YELLOW BEAN SALAD WITH TARRAGON DRESSING

 GREEN & YELLOW BEAN SALAD WITH TARRAGON DRESSING

INGREDIENTS: 1 POUND EACH GREEN AND YELLOW BEANS.

DRESSING: 1/4 CUP FRESH LEMON JUICE, 1/4 CUP FRESH TARRAGON, 1 TSP DIJON MUSTARD, 1/2 TSP SALT AND PEPPER, 1 TSP SUGAR, 2 CLOVES OF GARLIC

STEAM THE BEANS UNTIL DESIRED DONENESS. LET COOL TO ROOM TEMPERATURE. YOU CAN ALSO CHILL IN THE FRIDGE IF YOU'D PREFER THE SALAD TO BE COLDER.

PUT ALL THE INGREDIENTS FOR THE DRESSING IN A FOOD PROCESSOR AND BLEND UNTIL SMOOTH. 

POUR OVER BEANS AND SERVE.

YOU COULD ALWAYS GARNISH WITH CHERRY TOMATOES IF YOU WANTED MORE COLOR!

PEPPERCORN RANCH SALAD DRESSING

 PEPPERCORN RANCH SALAD DRESSING

INGREDIENTS: 1/4 CUP WHOLE MILK, 1 CUP SOUR CREAM, 3 CLOVES OF GARLIC, 1 TBS WORCESTERSHIRE SAUCE, 1 TBS RED HOT, 1/2 TSP SALT, 1 TBS FRESH GROUND BLACK PEPPER, 1/4 CUP FRESH DILL

PUT EVERYTHING IN A FOOD PROCESSOR AND BLEND UNTIL SMOOTH. PUT IN FRIDGE IF YOU DON'T PLAN TO USE IT WITHIN AN HOUR.

CHEESY BREAD DIP

 CHEESY BREAD DIP

INGREDIENTS: LOAF OF HARD, ROUND BREAD, 8 OUNCES CHIVE AND ONION CREAM CHEESE, 12 OUNCES SOUR CREAM, 1 CUP SHREDDED MOZZARELLA, 1 TSP WORCESTERSHIRE, 1/2 TSP GARLIC POWDER, 3 TBS RED HOT, 1/2 TSP BLACK PEPPER, 3/4 CUP CHOPPED HAM

GARNISH: 1 CUP SHREDDED CHEDDAR

2ND GARNISH: 1/2 CUP CHOPPED FRESH CHIVES

HALLOW OUT THE BREAD. MIX EVERYTHING AND FILL THE HOLE IN THE LOAF.  ADD THE CHEDDAR TO THE TOP. WRAP IN FOIL AND BAKE FOR 1 HOUR AT 350. GARNISH WITH CHIVES AND SERVE WITH VEGGIES OR CHIPS 

BIG MAC SALAD DRESSING

 BIG MAC SALAD DRESSING

INGREDIENTS: 1/4 CUP OLIVE OIL MAYO, 1/8 CUP MAPLE VINEGAR, 1 TBS DIJON MUSTARD, 1 TSP MINCED SHALLOT, 1/2 TSP CRUSHED GARLIC, 1 MINCED DILL PICKLE

MIX EVERYTHING AN REFRIGERATE

I ADDED FRESH DILL AND PARSLEY TO THIS SALAD AS WELL AS FRESH AVOCADO AND CHICK PEAS. 

SWEET POTATO PIE

 SWEET POTATO PIE

INGREDIENTS: 1 PIE CRUST, 2 CUPS MASHED SWEET POTATOES, 1/2 CUP WHOLE MILK, 2 EGGS, 1/2 TSP NUTMEG, 1/2 TSP CINNAMON, 1/2 CUP BUTTER, 1/8 TSP SALT & CAYENNE

GARNISH: WHIPPED CREAM

MIX EVERYTHING. PUT IN THE PIE CRUST AND BAKE FOR ONE HOUR

BOURBON CARROTS

 BOURBON CARROTS

INGREDIENTS: 1 POUND BABY CARROTS, 1/3 CUP HONEY, 1/2 CUP BUTTER, 1/4 CUP BOURBON, 1/2 TSP SALT AND PEPPER, 1/4 CUP FRESH PARSLEY

I STEAMED THE CARROTS FOR 15 MINUTES UNTIL SOFT. WHILE THEY WERE STEAMING I MIXED EVERYTHING IN A SMALL SAUCEPAN AND SIMMERED UNTIL THE CARROTS WERE DONE. I GARNISHED WITH FRESH PARSLEY AND THAT WAS IT!

POUR THE SAUCE OVER THE CARROTS AND ENJOY!

 SINCE DINNER WASN'T READY, I PUT THE PAN IN A 250 DEGREE OVEN FOR 20 MINUTES UNTIL THE REST OF DINNER WAS READY.

COLLARD GREENS

 COLLARD GREENS

INGREDIENTS: 2 BUNCHES OF COLLARD GREENS, 1 TSP SALT & PEPPER, 4 CLOVES SLICED GARLIC, 1 ONION SLICED THIN, 1/4 CUP LEMON INFUSED OLIVE OIL (YOU CAN ALSO USE OLIVE OIL AND THE JUICE OF 1 LEMON), 1/2 CUP WATER

CUT THE GREENS UP AND BLANCH THEM IN BOILING WATER FOR 4 MINUTES.  DRAIN. SAUTE THE ONION AND GARLIC ON A MEDIUM LOW HEAT FOR 15 MINUTES IN THE OIL, ADD THE WATER, SALT & PEPPER, AND GREENS. MIX WELL.  COVER AND SIMMER FOR AN HOUR. IF YOU RUN OUT OF LIQUID ADD A LITTLE MORE WATER. 

CHUCK ROAST - EASY AND SO YUMMY!

 CHUCK ROAST - EASY AND SO YUMMY!

INGREDIENTS: 3.5 POUND CHUCK ROAST, 12 OUNCE PEPPERONCINIS WITH JUICE, 6 TBS BUTTER, 1 PACKET AU JUS GRAVY MIX, 1 PACKET BUTTERMILK RANCH DRESSING, 1/4 CUP SWEET PICKLED GARLIC (REGULAR GARLIC WORKS TOO), 1 ONION, 3 CARROTS, 2 POTATOES, 1 TSP SALT AND PEPPER

I CHOPPED UP THE VEGETABLES AND CUT THE TAILS OFF THE PEPPERONCINIS AND PUT EVERYTHING IN A LARGE ROASTER PAN. I COVERED THE PAN WITH FOIL AND COOKED IT AT 250 DEGREES FOR 8 HOURS. THE MEAT FELL APART AND WAS OUTSTANDING!

LAMB STUFFED PEPPERS

 LAMB STUFFED PEPPERS

INGREDIENTS:  8 HUNGARIAN PEPPERS (SWEET OR HOT  - YOUR CHOICE), 1/2 POUND GROUND LAMB, 1 CUP SHREDDED JARLSBERG CHEESE, 1/2 TSP SALT, 1 TSP PEPPER, 1/2 CUP BREAD CRUMBS, 1/2 CUP BUTTER, 1/4 CUP WATER, 1/8 CUP LEMON JUICE

GARNISH: EXTRA JARLSBERG CHEESE FOR THE TOP

SLICE PEPPERS IN HALF, REMOVE SEEDS. MY PEPPERS WERE LONG SO I CUT THEM IN THIRDS. MIX ALL THE INGREDIENTS EXCEPT THE GARNISH. FILL THE PEPPERS, ADD A LITTLE EXTRA CHEESE ON TOP AND BAKE AT 350 FOR 30 MINUTES. 

SALMON WITH DILL

SALMON WITH DILL

INGREDIENTS: 2 SALMON FILETS. I CUT THEM IN THIRDS BECAUSE I WANTED SMALLER PIECES. IT'S NOT NECESSARY THOUGH. 3 TBS OLIVE OIL, 1 TBS SALT & PEPPER, 2 TBS SUGAR AND LOTS OF DILL (I USED ABOUT ONE CUP)

RUB THE OIL ON THE SALMON, ADD EVERYTHING ELSE AND BAKE 350 DEGREES FOR 15-20 MINUTES

LAMB STEW

 LAMB STEW

INGREDIENTS: 2 POUNDS LAMB (CUT FOR STEW), 2 TBS OLIVE OIL, 3 WHITE AND/OR PURPLE CARROTS, 2 PARSNIPS, 2 TURNIPS, 1 ONION, 6 CLOVES GARLIC, 6 CUPS BEEF BROTH, 1 TSP SALT & PEPPER, 1/3 CUP FRESH THYME, 1 CUP BARLEY

GARNISH: 1/2 CUP FRESH PARSLEY & 2 TBS APPLE CIDER VINEGAR

SPRINKLE THE LAMB WITH SALT & PEPPER AND THEN SEAR IT ON A MEDIUM HIGH HEAT SO IT GETS BROWNED ON EACH SIDE. ABOUT 2 MINUTES PER SIDE. TAKE OUT OF THE POT AND SET ASIDE, CHOP UP THE VEGETABLES AND COOK FOR 10 MINUTES IN THE SAME POT (IF IT STICKS, ADD A LITTLE MORE OIL), ADD BROTH & THYME AND SIMMER FOR 1 1/2 HOURS. ADD THE BARLEY AND COOK 30 MINUTES MORE. ADD THE PARSLEY AND VINEGAR, MIX THOROUGHLY AND YOU ARE READY FOR DINER!!!

PESTO

 PESTO

INGREDIENTS: 

1) 2 TSP OLIVE OIL, 4 CLOVES OF SLICED GARLIC, 1/2 CUP SLIVERED ALMONDS

2) 5 SUN DRIED TOMATOES, 4 CLOVES OF GARLIC, 1/2 CUP PARMESAN CHEESE, 4 CUPS PACKED BASIL, 1 CUP FRESH FLAT PARSLEY, 1/2 CUP OLIVE OIL, 1/2 TSP SALT, 1 TSP PEPPER

SAUTE #1 IN A SMALL SKILLET ON MEDIUM LOW UNTIL THE ALMONDS TURN LIGHT BROWN.

ADD EVERYTHING FROM 1 & 2 IN A FOOD PROCESSOR UNTIL SMOOTH. GIVE IT A TASTE. IF IT'S A LITTLE DRY, ADD MORE OIL. 

HONEY CHICKEN WINGS

 HONEY CHICKEN WINGS

INGREDIENTS:  2 DOZEN CHICKEN WINGS, 1 CUP HONEY, 1 STICK OF BUTTER, 1/4 CUP RED HOT

FRY THE WINGS FOR 20 MINUTES, MIX THE OTHER 3 INGREDIENTS IN A SAUCEPAN. MIX EVERYTHING AND ENJOY!

BRUSSEL SPROUTS WITH PANCETTA & PINE NUTS

 BRUSSEL SPROUTS WITH PANCETTA & PINE NUTS

INGREDIENTS: 2 POUNDS BRUSSEL SPROUTS - ENDS CUT OFF AND CUT IN THIRDS, 1/4 CUP LIGHT OLIVE OIL, 12 CLOVES SLICED GARLIC, 1 TSP SALT & PEPPER, 1/2 CUP PINE NUTS, 4 OUNCES PANCETTA, 1/4 CUP DRIED CRANBERRIES, 1 TBS BALSAMIC VINEGAR, 2 TBS OLIVE OIL

MIX THE BRUSSEL SPROUTS IN A BOWL WITH THE 1/4 CUP OF OIL, SALT, PEPPER AND 1/2 THE GARLIC AND COOK FOR HALF HOUR ON 375. 

WHILE IT'S COOKING, SAUTE THE PINE NUTS, PANCETTA, GARLIC, AND 2 TBS OIL UNTIL PINE NUTS GET LIGHT BROWN AND THE PANCETTA GETS A LITTLE CRISPY. TURN OFF STOVE AND MIX IN BALSAMIC AND CRANBERRIES. 

AFTER 3O MINUTES, ADD THE PINE NUT MIX TO THE BRUSSEL SPROUTS AND PUT BACK IN THE OVEN FOR 5-10 MINUTES. 

GRILLED BROCCOLI

 GRILLED BROCCOLI

INGREDIENTS: 1 HEAD OF BROCCOLI, SPRAY OLIVE OIL, ROASTED GARLIC AND HERB SEASONINGS, ADOBO SEASONINGS, HOT CHILI POWDER, 1 LEMON (ANY SEASONINGS WILL DO AND PUT AS MUCH OR AS LITTLE AS YOU WANT ON THEM!)

STEAM THE BROCCOLI FOR 7 MINUTES, TAKE OUT AND COOL, PUT ON SKEWERS, SPRAY ALL SIDES LIBERALLY WITH THE OIL, PUT THE HERBS ON EACH SIDE AND GRILL FOR 10 MINUTES TURNING EVERY COUPLE MINUTES.

TAKE OFF THE SKEWERS, CUT UP AND PUT THE JUICE OF 1 LEMON ON IT!

THAI BASIL CLAMS

 THAI BASIL CLAMS

INGREDIENTS: BAG OF 50 CLAMS THOROUGHLY WASHED, 1/4 CUP THINLY SLICED AND PEELED FRESH GINGER, 8 CLOVES SLICED GARLIC, 2 CHOPPED SCALLIONS, 1/3 CUP LIGHT OLIVE OIL, 1/2 CUP SAKE, 1/2 CUP WHITE WINE, 1/4 CUP MIRIN (RICE WINE), 1/4 CUP SOY SAUCE, 1 TBS RED CURRY PASTE, 1 TBS OYSTER SAUCE, 1 CUP PACKED CHOPPED THAI BASIL

SAUTE THE GARLIC & GINGER IN THE OIL ON MEDIUM LOW FOR 5 MINUTES, ADD THE 3 WINES, SOY, PASTE & OYSTER SAUCE AND COOK ANOTHER 5 MINUTES ON MEDIUM HEAT (0R UNTIL THE PASTE DISSOLVES) ADD THE CLAMS AND COVER THE POT TO STEAM UNTIL THEY OPEN, ADD THE SCALLIONS & BASIL AND MIX THOROUGHLY

ROASTED CABBAGE AND ONIONS

 ROASTED CABBAGE AND ONIONS

INGREDIENTS: 1 HEAD OF CABBAGE, 2 ONIONS, 8 CLOVES GARLIC, 1/2 CUP OLIVE OIL, 1 TSP SALT AND PEPPER, 3 TBS CHIVES, 3 TBS TARRAGON

SAUCE: 2 TBS WHITE BALSAMIC VINEGAR, 3 TBS OLIVE OIL, 1 TBS DIJON MUSTARD, 1 TBS LEMON, 1 TSP SALT AND PEPPER, 3 CLOVES CRUSHED GARLIC

CHOP CABBAGE, ONIONS AND GARLIC AND MIX WITH THE REST OF THE INGREDIENTS. PUT ON A COOKIE SHEET AND COOK FOR 1/2 HOUR ON 450. MIX HALF WAY THROUGH

MIX THE SAUCE AND SET ASIDE.

WHEN THE CABBAGE IS DONE, PUT IT IN A BOWL AND MIX THE SAUCE THROUGHLY.

MUSHROOM SQUASH CASSEROLE

 MUSHROOM SQUASH CASSEROLE

INGREDIENTS: 2 YELLOW SQUASH, 1 ZUCCHINI, 1 POUND MUSHROOMS, 1 ONION, 6 CLOVES OF GARLIC, 1/3 CUP ROSEMARY OIL, 2 CUPS CHEDDAR CHEESE, 1 CAN GOLDEN MUSHROOM SOUP, 1/2 CUP SOUR CREAM, 1/2 TSP SALT, 1 TSP PEPPER, 

TOPPING: 1 PACK OF RITZ CRACKERS AND 4 TBS BUTTER

SLICE ALL THE VEGETABLES AND COOK FOR 10 MINUTES IN A SKILLET IN THE OIL. 

IN A SEPARATE BOWL, MIX THE CHEESE, SOUP, SOUR CREAM, SALT & PEPPER

IN ANOTHER BOWL, MELT THE BUTTER, SMASH THE CRACKERS AND MIX THROUGHLY

MIX EVERYTHING TOGETHER AND PUT IN A SPRAYED GLASS PAN. 

COOK UNCOVERED FOR 30 MINUTES AT 350 DEGREES

LOBSTER DEVILED EGGS

 LOBSTER DEVILED EGGS

INGREDIENTS: 8 EGGS, HARD BOILED, PEELED AND CUT IN HALF. SCOOP OUT CENTER AND SET IN A SEPARATE BOWL. 

4 OUNCE LOBSTER TAIL COOKED IN A LITTLE BUTTER AND CUT UP SMALL

1/2 CUP MAYO, 2 TSP TARRAGON, 1 TSP DIJON, 1 TSP LEMON, 1 TSP RED HOT, 1 TBS MINCED RED ONION, 1 TSP WORCESTERSHIRE, 1/2 TSP BLACK PEPPER

GARNISH: CHIVES AND OLD BAY SEASONING

MIX THE YOLKS WITH EVERYTHING BUT THE LOBSTER UNTIL SMOOTH. I MIXED THE LOBSTER INTO THE EGG MIX BUT NEXT TIME I'LL PUT THE LOBSTER ON TOP OF EACH ONE. 

MINT VINAIGRETTE SALAD DRESSING

 MINT VINAIGRETTE SALAD DRESSING

 INGREDIENTS: 1/2 CUP OLIVE OIL, 1/4 CUP WHITE BALSAMIC VINEGAR, 2 TBS LEMON, 2 TBS HONEY, 2 TSP DIJON, 2 CLOVES GARLIC, 1/3 CUP FRESH MINT, 1/2 TSP SALT AND PEPPER

BLEND IN A FOOD PROCESSOR AND ENJOY!

STUFFED SQUASH PARMESAN

 STUFFED SQUASH PARMESAN

INGREDIENTS: 2 SQUASH (I USED KABOCHA SINCE I NEVER HAD IT. ACORN OR BUTTERNUT WOULD ALSO WORK), 4 TBS BUTTER, 2/3 CUP ITALIAN BREAD CRUMBS, 1/2 CUP PARMESAN CHEESE, 2/3 CUP SHREDDED MEXICAN CHEESE, 1 EGG, 2/3 CUP HEAVY CREAM

BAKE THE SQUASH FOR ONE HOUR ON 325. LET COOL THEN CUT INTO QUARTERS. SCOOP OUT THE SEEDS AND DISCARD OR SAVE FOR ROASTING FOR A SALAD OR SNACK.

MEANWHILE, MELT THE BUTTER IN A SKILLET ON A MEDIUM LOW HEAT. ADD THE BREAD CRUMBS AND MIX UNTIL WET, ADD THE EGG AND MIX SO IT SCRAMBLES, TURN THE HEAT TO LOW AND ADD EVERYTHING ELSE AND CONTINUE TO COOK UNTIL CHEESE IS MELTED. IF IT SEEMS A LITTLE DRY, ADD MORE CREAM. SCOOP THE MIXTURE INTO THE SQUASH BOATS AND BAKE FOR 20 MINUTES AT 350.

IF YOUR SQUASH IS REALLY BIG, ADD MORE OF EACH INGREDIENT. I DIDN'T WANT A TON OF STUFFING, JUST ENOUGH TO GIVE IT LOTS OF FLAVOR. 

BACON, BRUSSELS & BOURBON

 BACON, BRUSSELS & BOURBON

INGREDIENTS: 4 PIECES OF BACON, 1 CUP THINLY SLICED FENNEL, 4 CUPS CHOPPED BRUSSEL SPROUTS, 6 CLOVES CHOPPED GARLIC, 1 SLICED RED ONION, 1/4 CUP BOURBON, 1/2 CUP APPLE JUICE, 1 TBS HONEY, 1/2 TSP SALT AND PEPPER

COOK THE BACON IN A SKILLET UNTIL CRISPY, REMOVE FROM THE PAN AND WHEN COOLED, CHOP INTO SMALLER PIECES.

MEANWHILE, SAUTE THE FENNEL, GARLIC, ONION AND BRUSSELS IN THE BACON FAT UNTIL BRUSSELS SPROUTS ARE TO YOUR LIKING. ADD THE LAST 5 INGREDIENTS AND COOK ON A MEDIUM HIGH HEAT FOR A COUPLE MINUTES. ADD THE BACON AND HEAT FOR 2 MORE MINUTES.

LOVE IT!

BOURBON SAUCE FOR STEAK

 BOURBON SAUCE FOR STEAK

INGREDIENTS: 1 STICK OF BUTTER, 6 CLOVES CHOPPED GARLIC, 1 MINCED SHALLOT, 1 TBS EACH CHIVES AND ROSEMARY CHOPPED SMALL, 1/4 CUP BOURBON, 1 TBS WORCESTERSHIRE, 1 TSP DIJON, 1 TBS BROWN SUGAR, 1 TSP LEMON JUICE, 1 TSP BLACK PEPPER, 2 TBS SOUR CREAM

SAUTE THE GARLIC & SHALLOTS IN THE BUTTER FOR 5 MINUTES, ADD EVERYTHING BUT THE SOUR CREAM AND SIMMER FOR 20 MINUTES. ADD THE SOUR CREAM AND SIMMER ON LOW 5 MINUTES.

ENJOY!

BACON WRAPPED ASPARAGUS WITH LEMON CHIVE DRESSING

BACON WRAPPED ASPARAGUS WITH LEMON CHIVE DRESSING

INGREDIENTS: 1 POUND ASPARAGUS,  4 PIECES BACON CUT IN HALF,  SPRAY OLIVE OIL

DRESSING: 1/4 CUP LEMON JUICE, 2 TBS OLIVE OIL, 3 CLOVES CRUSHED GARLIC, 1/2 TSP SALT, 1 TSP PEPPER, 2 TBS CHOPPED CHIVES

I MADE THE DRESSING IN THE MORNING AND LET IN SIT IN THE FRIDGE ALL DAY. I TOOK IT OUT ONE HOUR BEFORE DINNER.

MY ASPARAGUS WAS THIN SO I WRAPPED 5 IN EACH BUNCH WITH 1/2 PIECE OF BACON.

I BAKED THE ASPARAGUS ON 400 FOR 20 MINUTES

WHEN THE ASPARAGUS WAS DONE, I DRIZZLED THE DRESSING RIGHT ON TOP OF THEM 

BRATWURST SOUP

 BRATWURST SOUP

INGREDIENTS: 1/4 CUP OLIVE OIL, 4 BRATWURST LINKS, 1 CHOPPED ONION, 2 CHOPPED CARROTS, 8 CLOVES OF CHOPPED GARLIC, 1 CAN DRAINED CANNELLINI BEANS, 1/4 CUP SLICED CANNED JALAPEÑOS, 4 CUPS CHICKEN STOCK, 1 TSP PEPPER, 1 CUP WHOLE MILK, 1 CAN DRAINED CORN, 10 SLICES SWISS CHEESE

SAUTE THE VEGGIES IN THE OIL FOR 10 MINUTES, ADD EVERYTHING ELSE AND SIMMER 20 MINUTES, ADD THE CHEESE AND WHEN IT MELTS, IT'S DONE!

CREAMY POTATO SOUP

 CREAMY POTATO SOUP

INGREDIENTS: 4 TBS BUTTER, 8 CLOVES CHOPPED GARLIC, 1 CHOPPED PURPLE ONION, 1 CHOPPED CARROT

1 TBS SALT, PEPPER AND PARSLEY

5 CUPS CHOPPED POTATOES, 6 CUPS CHICKEN BROTH

10 OUNCES CREAM CHEESE, 4 OUNCES FRENCH ONION DIP, 1 CAN DRAINED CORN

SAUTE THE FIRST 4 INGREDIENTS FOR 10 MINUTES IN A DUTCH OVEN, ADD SPICES, POTATOES AND BROTH AND SIMMER ON LOW FOR 3-4 HOURS OR UNTIL POTATOES ARE DONE.

ADD THE LAST 3 INGREDIENTS AND SIMMER ANOTHER HALF HOUR. 

CABBAGE SALAD WITH PEANUT DRESSING

 CABBAGE SALAD WITH PEANUT DRESSING

INGREDIENTS: 2 CUPS GREEN CABBAGE, 2 CUPS PURPLE CABBAGE, 1 ORANGE PEPPER, 1 SMALL PURPLE ONION, 2 SMALL CUCUMBERS,  1/2 CUP FRESH CILANTRO, 1/4 CUP SESAME SEEDS (I USED TUXEDO SEEDS - THEY ARE BLACK AND WHITE)

DRESSING: 3/4 CUP CREAMY PEANUT BUTTER, 2 TBS SOY SAUCE, LIME JUICE,  AND RICE VINEGAR, 2 CLOVES GARLIC, 1 TBS FRESH GRATED GINGER, 1 TSP SRIRACHA, 1/2 TSP SALT, 1 TSP PEPPER, 1/4 CUP WARM WATER

MIX THE INGREDIENTS IN A FOOD PROCESSOR AND MIX WITH ALL THE FRESH VEGGIES ONCE EVERYTHING IS CUT UP!