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