1 package yeast
1/2 C. unprocessed bran
3 C. bread flour
1/4 C. sunflower seeds
1 tsp. salt
1 T. sugar
3 T. molasses
2 T. butter, soft
1 1/4 C. milk, warm
Add all ingredients in the correct order for your machine, select white bread and push start.
Rice Pilaf
1 green onion
1 clove garlic
5 1/2 T. uncooked rice
3 oz. fresh mushrooms
1 tsp. dried parsley
1/2 small onion
3/4 C. vegetable broth
1/4 T. olive oil
Wipe mushrooms with damp paper towel and slice; mince garlic and finely chop onion. Heat oil in a nonstick saucepan on medium heat, and sauté onion and garlic until soft, about 2-3 minutes; be careful not to burn. Adjust heat to medium-high, add broth and parsley: bring to a boil. Add rice, return to a boil, then reduce heat to medium: add mushrooms, stir and cover. Simmer 15-20 minutes, or until rice is cooked and water is absorbed. Remove from heat and let stand, covered, another 5 minutes and serve.
1 1/4 C. Boiling water
3/4 C. Cracked wheat
1 1/2 tsp. Salt
1/4 C. Brown sugar
2 T. Dried milk
2 T. Oil
3/4 C. Whole wheat flour
2 C. Bread flour
2 tsp. Yeast
Pour boiling water on cracked wheat, stir and let sit until lukewarm. Add cracked wheat and remaining ingredients in order recommended by bread machine manufacturer. Use “basic” bread cycle.
1 C. wild rice
1/4 C. chopped parsley
1/2 C. chopped celery
1/2 C. chopped green pepper
1/4 C. chopped green onions
1/2 C. sweetened dried cranberries
Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients. Dressing: 1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.
Yield:
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Butternut Squash Gratin
3 T. butter
1 large onion, chopped
2 tsp. garlic
1 large butternut, peeled, seeded, and cut into chunks
1 T. brown sugar
¾ cup broth
1 cup sharp cheddar cheese, grated
1 cup Gruyere cheese, grated
1 cup bread crumbs
1 T. Rosemary
1 T. Thyme
Grease bottom and sides of slow cooker. Over medium-high heat melt butter in skillet. Add onions and garlic. Continue cooking over medium heat until onions turn golden brown. Add the butternut squash and brown sugar. Cook, stirring occasionally until squash begins to brown, but is still firm in the middle. Put squash mixture into slow cooker, pour in broth and stir well. Cover and bake 1 1/2 hour on low. While cooking mix together cheeses, bread crumbs, and spices. After 1 1/2 hour remove lid and sprinkle squash with cheese mixture. Continue baking for 15 more minutes until cheese is melted.
Southern Star Hush Puppies
1 cup cornmeal
2 tsp. sugar
1 tsp. salt
1 1/3 cup water
2 tsp. baking powder
1 tbsp, margarine
2 tbsp, onion, chopped fine
com oil
Combine cornmeal, sugar and salt in saucepan. Add water. Cook on low heat until mixture leaves sides of pan. Remove from heat and add remaining ingredients (except oil). Cover and chill. Form into small finger-shaped rolls and fry in hot oil until golden brown. Turn during cooking. Drain on paper towels before serving hot with fish or seafood.
2 medium Idaho potatoes, peeled and cut into ¼ inch slices
2 tbsp. Olive oil
2-3 tbsp. minced shallots or green onions
1 tbsp. lemon juice
generous handful of rosemary sprigs
1/4 tsp. freshly grated nutmeg
1/4 tsp. crushed dried red chile pepper
salt and fresh pepper to taste
1 tbsp. melted butter or margarine
Preheat oven to 400 degrees. Lightly coat a 10-12 inch cast-iron or heavy skillet with olive oil. Place potatoes in a single layer, overlapping slightly and lining the sides of the pan. Sprinkle with shallots and lemon juice. Tuck small sprigs of rosemary between potato slices, and drizzle with remaining olive oil. Sprinkle with the nutmeg, red chili, salt and pepper. Cook for 50-55 minutes until lightly crisp and golden. Drizzle with melted butter and cook another 5 minutes. Serves 4 as a side dish.
Note: You can combine rosemary sprigs with sage, thyme and savory. If desired, generously sprinkle with Parmesan cheese on top of the butter before the last 5 minutes of cooking.
4 medium sized white potatoes
1 medium sized sweet potato
1 to 3 garlic cloves, peeled
4 T. butter or margarine
Salt and pepper to taste (about 1/4 tsp. each)
Scrub and peel the potatoes and cut them into to 2-inch chunks. Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes. Drain potatoes, reserving 3/4 C. of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid 1/4 C. at a time, until potatoes are creamy, whipped consistency.
Yield:
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2 ounces cream cheese, softened
1/2 C. crumbled blue cheese
2 T. coarsely chopped pecans
4 slices bread, crusty, firm-textured, cut about 3/4-inch thick
2 cloves garlic, peeled and halved
2 large Florida tomatos, sliced about 1/8-inch thick
Fresh ground black pepper, to taste
Chopped fresh basil or dried basil, for garnish
In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky. Mix in the pecans. Preheat the broiler. Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden. Watch it carefully so it doesn’t burn. Rub one side of each piece of bread with garlic. Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top. Pepper the tomatoes lightly, then garnish with basil and serve.
2 C. Dried beans
1 medium onion
1/2 lb. salt pork
2 T. brown sugar
2 tsp. mustard (dried)
1/4 tsp. pepper
1 tsp. salt
1/4 C. molasses
Wash the beans and cover them with water and about 3″ more. Soak overnight. In the morning, simmer slowly until the skins wrinkle- about 1 hr or so. (Josephine says the beans are done if the skin breaks when you blow on the beans.) Drain the beans, saving the water, which should be kept hot. Put the onion in the bottom of the beanpot add the beans. Score the salt pork (chop the bacon) and place into a depression in the beans. Mix the brown sugar, mustard, pepper, salt, and molasses and add to the beans. Add enough of the hot bean water to cover the beans, put the top on the bean pot, and bake at 450 degrees for 3 hr, then 325 degrees for another 4 hrs. Look at the beans every hour to make sure you can see the water, adding hot bean water as needed so they don’t dry out. Remove the cover during the last hour so that the beans aren’t too wet.
6 T. butter
1/2 tsp. pepper
1 C. all-purpose flour
4 large eggs
3/4 C. (3oz.) shredded asiago cheese
In a 3- to 4-quart pan, combine 1 C. water, butter, and pepper; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. Stir in shredded asiago cheese. To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; stir in shredded asiago cheese, do not overmix. On a buttered 12- by 15-inch baking sheet, drop eight equal portions (about 1/3 C. each) of asiago-pepper dough, side by side with edges touching, in an 8-inch circle. Sprinkle with another 1/4 C. shredded asiago. Bake in a 375° regular or convection oven until browned, 40 to 50 minutes. Pierce each puff in several places with a wooden skewer and return to oven. Bake until well browned and crisp, 5 to 7 minutes longer. With a spatula, slide ring off pan. Serve hot, breaking off puffs to eat.
Yield:
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2 lbs red potatoes, cooked and cubed
1 (14 oz. ) can artichoke hearts, drained, rinsed, drained again and quartered
1 small red onion, chopped
1 1/2 C. cubed brick cheese or monterey jack cheese
1/2 C. crumbled blue cheese
3/4 C. vegetable oil
1/4 C. red wine vinegar or cider vinegar
2 garlic cloves, minced
1 tsp. dried rosemary, crushed
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl, combine potatoes, artichokes, onion and cheeses. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. pour over potato mixture; toss to coat.
Yield:
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Flatbread with Nigella Seeds
3 cups all-purpose flour
3 tablespoons extra virgin olive oil
2 tablespoons instant yeast
2 tablespoons sea salt
1/2 teaspoon sugar
1/2 cup Nigella seeds
Melted butter or margarine
Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.
1 1/4 C. + 1 T. Water
3 C. Wheat Flour
1 1/2 tsp. Salt
2 T. Honey
1 T. Gluten
2 T. Olive Oil
2/3 C. Seeds (You can use any combination of toasted seeds that you like – sesame, sunflower, poppy)
3 tsp. Active Dry Yeast
Put ingredients into the bread pan in the order recommended by the manufacturer of the ABM. Cook on the wholegrain/wheat setting.
3 1/2 cups large elbow macaroni
12 ounces Velveeta cheese, cut into 1-inch squares
10 ounces white Vermont cheddar cheese, cut into 1-inch squares
15 ounces Gruyere cheese, shredded
1 to 2 cups Jack and cheddar cheese (combined), shredded
4 ounces cream cheese, at room temperature
2/3 cup sour cream
1 1/3 cups heavy cream
1 1/3 cups half-and-half
1 egg
2 2/3 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg (fresh if you have it)
1 teaspoon kosher salt
1/8 teaspoon pepper
A pinch of paprika
1 tablespoon fresh chives, for garnish
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Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.
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1 cup chicken broth
3 strip orange peels, (3″ by 1″ each)
1/2 cup dried apricot halves, cut into thin strips
1 cup couscous
1/3 cup chopped fresh parsley or cilantro leaves
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In 2-quart saucepan, heat chicken broth, orange peel, apricots, and 1/4 Â C. water to boiling over high heat. Remove saucepan from heat; stir in couscous. Cover saucepan, and let stand 5 minutes or until ready to serve. Remove orange-peel strips. Fluff couscous with fork; stir in chopped parsley or cilantro
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1 can (15 to 16 ounces) no-salt-added navy or small white beans, rinsed and drained
1 can (15 to 16 ounces) no-salt-added red kidney beans, rinsed and drained
1/2 cup ketchup
1 T. prepared white horseradish, drained
1 tsp. brown sugar
1 tsp. Worcestershire sauce
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In 2-quart saucepan, heat all ingredients to boiling over medium heat, stirring occasionally.
Pantry Friendly Savory Canned Potatoes
30 ounces canned sliced potatoes (2 cans)
1 tsp. butter (you can add a bit more if you like and the end of cooking)
1 tsp. olive oil
1â„2 tsp. dried rosemary
1â„2 tsp. fresh parsley, and chopped fine
1â„4 tsp. ground black pepper
1 tsp. kosher salt
Optional:Â roasted red peppers, pimentos, bacon or pancetta, scallions or thin sliced onion
In a medium sauté pan melt the butter with olive oil. Add potatoes and  pan sauté just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sautéed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.
Melting Potatoes
3 lb. New Potatoes/Yukon Gold Potatoes any small potato
1 1/4 C. chicken broth
6 T. Butter
2 cloves garlic peeled and lightly crushed
1 T. Thyme
1 tsp. Kosher Salt
1/2 tsp. Pepper
Place oven rack in upper middle position and preheat to 500°. Peel the potatoes. Square off the ends of the potatoes then slice them in 3/4″-1″ disks. Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power. Stir the thyme, salt and pepper into the melted butter. Toss the potato disks in the butter mixture. Place the potatoes in single layer in a 13×9″ metal baking pan. Roast for 15 minutes. Remove from the oven, use a spatula to flip over the potato disks. Roast for another 15 minutes. Remove from the oven and flip the potatoes again. Pour the chicken broth over the potatoes and sprinkle the garlic on top. Roast for another 15-20 minutes, until the potatoes are tender. Baste with the sauce and serve.
Roasted Hasselback Butternut Squash
2 T. olive oil
½ C. butter
8-10 sage leaves
4 cloves garlic, minced
½ tsp. ground sage
¼ C. parmesan cheese, shredded or shaved
1 tsp. red pepper flakes
Kosher salt and black pepper
Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.
Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 tsp. salt and 1 tsp. black pepper. Brush or rub oil and seasonings to both sides of squash. Roast for 10-15 minutes or until squash has softened enough to cut. Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash. Melt ½ C. butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.
Mozzarella Stuffed Garlic Knots
2 T. all-purpose flour, for dusting
1 lb. prepared pizza dough
1 lb. mozzarella, shredded
4 T. salted butter
5 cloves garlic, minced
2 T. fresh parsley, finely chopped
2 T. Romano cheese, grated
Salt, to taste
Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough into a rectangular shape. Cut into 6 to 8 equal portions. Roll out and stretch each piece into a longer portion. Sprinkle some mozzarella cheese throughout the center length of each piece. Close and pinch the edges together to form a log-shaped dough. Repeat the process for each portion. Carefully tie each portion into a knot. Place on a parchment-lined baking sheet and bake for 15 to 20 minutes or until golden brown. Meanwhile, in a saucepan on medium heat, combine butter, garlic, and parsley until fragrant. Taste and add salt, if needed. Remove from heat. Once the knots are done, toss in garlic butter, sprinkle with Romano cheese, and serve immediately.
4 butternut squash
2 T. olive oil
Salt and freshly ground black pepper
3 C. beet greens
3/4 C. walnuts
1/4 C. roughly chopped fresh mint leaves
1 C. crumbled goat cheese
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Preheat oven to 425 degrees F.  Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 tsp. salt and distribute evenly. Place in oven and bake until softened and golden. Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat. Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm.
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Parmesan Garlic Roasted Baby Potatoes
1/2 C. finely grated Parmesan cheese with a sand consistency
1/2 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 T. olive oil
1 1/2 lbs baby potatoes, halved (1.5-2-inch diameter; approx 20-22 potatoes)
sour cream or Greek yogurt (or a half-and-half mixture)
chopped scallions or chives
Preheat oven to 400 degrees F. In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed. Pour olive oil into 9×13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom. Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don’t dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly–it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.) Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to ensure potatoes are flat and in contact with cheese layer. Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.) Arrange on serving platter cheese side up. Serve with sour cream or Greek yogurt, (or a half-and-half mixture) sprinkled with chopped scallions or chives, if desired.
1 pound whole-wheat spaghetti
1/2 C. reduced-sodium soy sauce
2 T. sesame oil
2 T. canola oil (try subbing 1 T for 1 T. Peanut Butter)
2 T. rice-wine vinegar, or lime juice
1 1/2 tsp. crushed red pepper
1 bunch scallions, sliced, divided
1/4 C. chopped fresh cilantro, divided (optional)
4 C. snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1/2 C. toasted sesame seeds
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Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 C. scallions and 2 T. cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.
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Yield: 8 servings
Calories: 345
Fat: 12g
Fiber: 10g
Breakfast Cheese Bread
Cooking spray
2 2/3 cups baking mix
3/4 cup whole milk
2 large eggs, lightly beaten
2 teaspoons dry mustard
1 1/2 cups shredded sharp Cheddar cheese, divided
2 tablespoons butter
Preheat the oven to 350 degrees. Lightly spray a large loaf pan. In a large bowl stir the baking mix and milk with a spoon. Add the eggs, mustard, and 1 cup of the cheese. Pour into the loaf pan. Sprinkle the remaining cheese on top and dot with butter. Bake 45 to 50 minutes. Cool in the pan for 10 minutes, and then remove and cool on a wire rack before slicing.
French Lentils with Shallots and Brandy
1 cup green French lentils, rinsed and picked through
3/4 tsp. salt
2 T. butter or margarine
1/3 cup finely chopped shallots
2 T. brandy
1/4 tsp. ground black pepper
1/4 cup chopped fresh parsley
In 2-quart saucepan, combine lentils, 1/2 tsp. salt, and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are just tender, 20 to 25 minutes. Drain. In same clean saucepan, melt butter over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in brandy and cook until almost all liquid has evaporated, about 1 minute longer. Stir in lentils, remaining 1/4 tsp. salt, and pepper and heat through. Stir in parsley. Transfer to serving bowl.
Yield: 6 servings
Calories: 162
Fat: 4 g,
1 C. shredded zucchini
1 C. shredded carrots
1/2 C. shredded onion
3 C. shredded potatoes (1 large russet potato will roughly equal one C.)
1 egg
1 1/2 – 2 C. flour
1 t. garlic powder
1 t. Italian seasoning
Salt and pepper, to taste
Oil, for frying
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Combine all of the ingredients, except oil, in a large bowl. Use only 1 1/2 C. flour to start. Combine with your hands and see if the mixture will hold its shape. If it seems loose, add the remaining flour. Using about a 1/3 C. of potato mixture at a time, form into pancakes of desired thickness. Heat about an inch of oil in a large skillet over medium heat. Cook no more than 4 potato pancakes at a time. Cook about 3 minutes per side, until each side is browned and crispy. *Note: If you made thick potato pancakes, you might need to bake them an additional 15 minutes or so at 350 degrees. This actually works perfectly for the stolen moments method. Just refrigerate or freeze after browning in oil, and then finish the baking process just before eating.
ABM Picnic Parsley Garlic Bread
1 C. warm water (110 degrees F)
1 T. butter
1 T. dry milk powder
1 T. white sugar
1 1/2 tsp. salt
1 1/2 T. dried parsley
2 tsp. garlic powder
3 C. bread flour
2 tsp. active dry yeast
In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. Select the Basic Bread cycle and press Start.
2 (16 oz.) cans chili without beans
2 (16 oz.) cans white or yellow hominy
1 1/2 C. shredded Cheddar cheese
1/4 C. chopped onion
1/4 C. minced green chiles
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Preheat oven to 350 degrees F. Butter a 2-quart casserole. Rinse hominy thoroughly and combine with chili, onion and green chiles. Spoon half of mixture into prepared casserole. Sprinkle half the cheese over the mixture, then add remaining hominy mixture. Cover and bake for 40 minutes. Uncover the casserole, add the remaining cheese and bake uncovered for 10 to 15 minutes or until top cheese is browned slightly. Serve with corn chips.
2 large eggs, beaten
1 C. low-fat sour cream
1/2 C. yellow cornmeal
6 T. butter, melted
1 tsp. salt
2 C. whole kernel corn, fresh or frozen
8 oz. Monterey jack, cubed or shredded
1 (4 oz.) can diced green chiles
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Preheat oven to 350 degrees F. In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole. Bake for 1 hour.
1/2 C. chopped onion
1 clove garlic, minced
1 T. vegetable oil
1 can (14 oz.) chicken broth
1 C. quinoa, rinsed and drained
2 T. chopped Anaheim pepper
1/2 tsp. salt
1/4 tsp. ground pepper
2 C. pitted Northwest fresh sweet cherries
8 oz. small cooked peeled shrimp
1/4 C. chopped parsley
Prepared salsa, optional
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Sauté onion and garlic in oil; add broth, quinoa, Anaheim pepper, salt and ground pepper. Bring mixture to boil, reduce heat, cover and simmer 12 to 18 minutes or until all liquid is absorbed. Fluff mixture with a fork and gently stir in cherries, shrimp and parsley. Serve with salsa, if desired.
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3 slices bacon, diced
1/4 C. onion, diced
1 pound spinach, fresh
1 tsp. crushed red pepper flakes
1 C. pinto beans, cooked (canned)
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Wash and remove the large stems from the spinach. Steam for 10 minutes. Allow to cool. Chop into small pieces. Set aside. Brown the bacon in a large skillet. Add the onion and cook until soft. Stir in the cooked spinach. Add the remaining ingredients and simmer for 5 minutes. Serve warm.
2 packages chicken ramen
2 tsp. chili oil
3 T. rice vinegar
1 handful fresh basil, chopped
1 handful cilantro, chopped
1 head of lettuce, chopped (I used 1/3 head of romaine, boston bibb, and red leaf)
Optional add-ins: grilled shrimp or grilled chicken
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Cook both packages of ramen, adding only one seasoning packet to the water. Drain, add noodles back into pot. Add 2 tsp. chili oil and 3 T. rice vinegar and stir. (If you don’t mind how the basil and cilantro looks wilted, add it now. If you want the herbs to be pretty, wait until the noodles are chilled. IMO, it doesn’t taste the same, I highly suggest adding the basil and cilantro in this step.) Chill noodles in the fridge; when they are cold enough for you, put handful or more of lettuce in bowls. Place large spoonful of tasty chilled ramen on top. Add chicken or shrimp (if you would like, of course). Enjoy!
1/4 lb bacon, choppedÂ
1 medium onion, choppedÂ
2 T. Dijon mustardÂ
3 T. dark molassesÂ
2 T. dark brown sugarÂ
1 (8 oz.) jar mango chutney (any large chunks, chopped)Â
6 (15 1/2 oz.) cans white beans, drained & rinsedÂ
 Black pepper, to tasteÂ
1/4 C. bourbonÂ
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Preheat oven to 375°F. Heat a large skillet over medium heat and cook bacon until fat begins to render out. Add onion and cook 1 minute. Add mustard, molasses, sugar and chutney and heat through. Add pepper to taste. Stir in beans then pour mixture into a large, lightly greased baking dish. Bake 30 minutes covered. Remove from oven and stir in bourbon. Bake uncovered 15-20 minutes longer until beans are bubbly and thick.
Fries with Lemon Salt & Rosemary
Zest of one lemon
3-4 T. sea salt
sunflower oil
1 3/4 lb. potatoes, peeled and julienned (I used Yukon Gold, and I didn’t peel)
a few sprigs of rosemary
The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.
Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches. Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It is hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately
1 sheet frozen puff pastry, 1/2 (17.3-oz.) package
1/3 C. grated Parmesan
2 T. extra-virgin olive oil
2 tsp. minced garlic
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. cayenne
1 large egg
All-purpose flour, for dusting
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Preheat oven to 400 degrees F. Â Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry. Â Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.
Salt Grass Steakhouse Shiner Bock Beer Bread
1 1/2 -1 3/4 C. Shiner Bock Beer (flat)
2 1/2 C. Whole Wheat Flour
2 tsp. Dry Active Yeast
1/4 C. Warm Water ( not hot )
1/2 tsp. Salt
1/4 C. Honey
1/4 C. Vegetable Oil
1 1/2 C. All Purpose Flour
Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 – 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a overheated area. The dough should be left to rise at room temperature. When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size. Place in a preheated oven at 350 degrees for about 30 minutes.
Fluffy Cheese Puffs
1 C. water
1 T. butter
1 T. olive oil
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 C. unbleached flour
4 large eggs
1 C. shredded Cheddar cheese
2 T. minced chives or scallions
Heat the oven to 400° F. Lightly coat 2 cookie sheets with cooking spray. In a medium saucepan, combine the water, butter, oil, salt, and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste. With the wooden spoon, beat in the eggs one at a time, blending completely each time. Stir in the Cheddar cheese and minced chives or scallions. Using a tablespoon, drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.
1/2 C. red wine vinegar
2 T. Dijon-style mustard
1/4 tsp. black pepper
2 cloves garlic, minced
1/2 C. olive oil
1/2 C. slivered fresh basil
8 oz. dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-oz. packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 C. sliced pitted kalamata olives or ripe olives
2 C. loosely packed fresh basil leaves
3/4 C. (3 oz.) finely shredded Parmesan cheese
3 T. snipped fresh parsley
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For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again. Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.
2 T. margarine or butter
1-1/2 C. finely chopped onion
4 green onions, thinly sliced (1/2 C.)
2 jalapeno peppers, seeded and finely chopped
3 C. fresh or frozen whole kernel corn
24 1/4-inch-thick slices French bread (about a 1-pound loaf)
4 slightly beaten eggs
2 C. skim milk
Fresh herb sprigs, green onion curls, and/or red pepper strips (optional)
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In a medium skillet, heat margarine or butter. Add onion, green onion, and jalapeno pepper; cook for 3 to 4 minutes or until onion is tender. Stir in corn. Cook and stir until heated through. Layer 12 of the bread slices in the bottom of a lightly greased 2-quart square baking dish. Top with corn mixture. Place remaining 12 slices of bread on top. Combine eggs and milk in a medium mixing bowl. Carefully pour over layers. Cover and chill for at least 2 hours or up to 24 hours. Bake, uncovered, in a 350 degrees F oven about 45 minutes or until lightly browned and set. Transport in an insulated carrier. If desired, garnish with fresh herb sprigs, green onion curls, and red pepper strips. Makes 12 side-dish servings.