Chopped Steak with Bacon and Mushroom Gravy

1/2 pound bacon, cooked and crumbled
1 1/2 pound ground beef, formed into 6 patties
1 package dry onion soup
1 cup heavy cream
8 oz fresh mushrooms, sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 cup beef broth
2 Tbsp BBQ sauce
1/4 tsp ground thyme
Salt and pepper to taste

Heat the cream to a simmer and then add the dry onion soup mix.  Turn heat off, stir to combine and let sit for 30 minutes.  Cook bacon until crisp and place on paper towels.  Give the bacon a rough chop, reserving 6 pieces for topping the patties.  Drain all but 2 Tbsp of grease from the pan and reheat on medium high heat.  Brown the burgers well on both sides.  Do not cook burgers all the way through, just get a good color on both sides.  Remove to a plate and keep warm.  Add a pat of butter and Tbsp of oil to the pan and saute the fresh mushrooms, onions, and garlic for several minutes until the onions have softened and the mushrooms start to brown.  Add the broth and scrape up any browned bits from the pan.  Add the bbq sauce, thyme, bacon, and the cream sauce.  Season to taste with salt and pepper and bring up to simmer.  Nestle the burgers back into the sauce, turn down the heat, and cook until the burgers are done through.  Garnish each burger with a piece of bacon and a couple of mushroom slices.

Serves 6

Tamale Chili *

1 pound ground beef, turkey, or venison
1 pound hot Italian turkey sausage, casings removed
2 cans stewed tomatoes, cut up
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, cut into thin wedges
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp molasses
1 handful tortilla chips, crumbled
4 oz shredded cheddar cheese

Brown ground meat and sausage, stirring to break up meat.  Transfer to slow cooker.  Stir in undrained tomatoes, peppers, onion, chili powder, cumin, molasses, and 1 1/2 cups water.  Cover and cook on low for 7 hours.  Stir in chips.  Let stand, uncovered, 15 minutes.  Stir in cheese until melted.  Serve with sour cream, if desired.

Serves 6

Chicken, Sausage and Shrimp Gumbo *

1 1/2 pounds andouille sausage, sliced 1/4 inch thick
3/4 cup vegetable oil
1 cup all purpose flour
2 large onions, chopped
5 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
28 oz can whole tomatoes, crushed by hand when added to soup pot
1/2 cup fresh parsley, chopped
1 tsp dried thyme leaves
1 1/2 tsp crushed red pepper flakes
1/2 - 1 tsp cayenne pepper, season to taste
2 bay leaves
16 ox package frozen chopped okra, not breaded
12 cups chicken broth
3 pounds chicken, cooked and shredded
1 1/2 pounds raw, peeled and deveined shrimp
salt and pepper to taste
Hot cooked rice

Prep all vegetables and set aside.  Heat one Tbsp vegetable oil in skillet.  Saute the sliced andouille sausage until lightly browned then remove to a plate lined with paper towels to drain.  Cover the plate and set aside to a warm location until needed.

Heat 3/4 cup vegetable oil in soup pot over medium high heat.  Add flour and cook, stirring constantly, until the roux is the color of a new copper penny.  Add onions, celery and bell pepper and saute for 10 minutes, stirring frequently to prevent burning.  Add the minced garlic and saute for a minute or two until fragrant.  Add tomatoes (crushing as they are added), parsley, thyme, red pepper flakes, bay leaves and cayenne pepper.  Cook for 10 minutes, stirring frequently, while slowly adding a small amount of chicken broth if needed to prevent burning.

Add all the remaining chicken broth to the post with the vegetables, and bring to a boil.  Cover the pot and reduce heat to low.  Simmer for 30 minutes, stirring occasionally.

Add the shredded chicken, frozen okra, and half the sausage to the soup pot.  Cover and simmer for 1 hour, stirring occasionally.  Turn off the heat and add the remaining sausage and shrimp.  Stir well, cover and rest for 30 minutes.

To serve, reheat if needed. Season with salt and pepper and remove bay leaves.  Serve over hot cooked rice, adding cayenne pepper if you want a little more spice.

Serves 12

**FYI - combining meat with fish is a cardinal sin when preparing gumbo....but it's how my husband likes it.

Country Sausage Gravy *

12 oz ground pork sausage
1 cup finely chopped onion
1 green bell pepper, finely chopped
2 Tbsp minced garlic
1 tsp crushed red pepper
1/4 cup butter, cut into slices
1/4 cup flour
1 tsp minced fresh sage
1 tsp minced fresh thyme
2 cups milk
1/4 cup minced parsley

Cook sausage, onion, bell pepper, garlic and crushed red pepper in large skillet until vegetables soften and pork is lightly browned, 10-15 minutes.  Pour off grease.  Add butter to skillet; cook, stirring over medium heat until melted.  Sprinkle with flour.  Cook, stirring gently, 1 minute.  Stir in sage and thyme.  Add milk, 1/2 cup at a time, stirring until slightly thickened before each addition.  Simmer gently, stirring constantly, until thickened and bubbly.  Add parsley just before serving.

Serves 6

Garlic Shrimp *

4 Tbsp EVOO
4 garlic cloves minced
1 tsp red pepper flakes
1 tsp sweet paprika
1 pound medium shrimp, peeled and deveined
1-2 Tbsp lemon juice
1 Tbsp water
salt and black pepper, to taste
2 Tbsp chopped fresh parsley

In saute pan, heat EVOO.  Add the garlic, red pepper flakes and paprika.  Saute for 1 minute, until fragrant.  Increase the heat to high, add the shrimp, lemon juice and water.  Stir well and saute until the shrimp turns pink and are opaque throughout, about 3-5 minutes.  Season with salt and black pepper.  Sprinkle with parsley and serve.

Serves 3

Chicken with Spinach Dumplings *

2 cups fresh spinach, chopped
2 eggs, lightly beaten
1 cup ricotta cheese
3/4 cup all purpose flour
1/2 cup shredded asiago cheese
1 tsp lemon zest
32 oz chicken broth
1 Tbsp fresh thyme leaves
1/4 cup all purpose flour
2 cups shredded cooked chicken

In a bowl, combine spinach, eggs, ricotta, 3/4 cup flour, cheese and lemon zest.  In a large pot, combine broth and thyme.  Bring to boiling.  Place the 1/4 cup flour in a shallow dish.  Take a small portion of the dough and roll into an oval shape.  Gently roll in flour.  Drop in boiling broth.  Do this for 1/3 of the dough.  Simmer 1 to 1/2 minutes or until dumplings begin to float.  Using a slotted spoon, remove dumplings.  Repeat process with remaining dough.  Return dumplings to broth.  Stir in chicken and heat.

Serves 4

Chopped Salad Tacos *

1 can pinto beans, drained but not rinsed
1 can corn, drained
1 medium zucchini, chopped into small cubes
3 Tbsp salsa
8 oz guacamole
1/4 cup shredded cheddar
flour tortillas

In saucepan, combine beans, corn, zucchini, and salsa over low heat.  Stir to combine just until ingredients are warm.  Put a small amount of guacamole on tortillas, bean mix, and cheese.

Serves 4

Key Lime Pie *

Crust:
1 cup graham cracker crumbs
1 Tbsp brown sugar
1/8 tsp salt
1 oz white chocolate, grated
2 Tbsp butter, melted and cooled
1 Tbsp canola oil

Filling:
1/2 cup plain greek yogurt
1/2 cup key lime juice
1/2 tsp grated lime rind
3 large egg yolks
1 can (14 oz) fat free sweetened condensed milk
Cool Whip

Preheat oven to 350.  To prepare crust, combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine.  Add butter and oil; toss with a fork until moist.  Press crumb mixture into bottom and up sides of 9 inch pie plate coated with cooking spray.  Bake at 350 for 8-10 minutes until beginning to brown; cool completely on a wire rack.  To prepare filling, place yogurt, lime juice, lime rind, egg yolks, and milk in a bowl; beat with a mixer at medium speed for 2 minutes.  Pour mixture into prepared crust.  Bake at 350 for 14 minutes or until set.  Cool pie completely on a wire rack.  Cover loosely, and chill at least 2 hours.  Serve with whipped topping. 

Serves 8

Antipasto Salad *

Dressing:
2 cups fresh basil
1/4 cup red wine vinegar
1 clove garlic
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
3/4 cup EVOO

Salad:
1 pound fusilli pasta
4 oz hard salami, cut into strips
4 oz smoked turkey, cut into strips
3 oz provolone cheese, cut into strips
1/4 cup grated Parmesan cheese
3 oz black olive slices
2-3 oz sliced pepperoncini peppers
1/4 tsp salt
1/2 tsp black pepper

Vinaigrette:  In a blender, add basil, vinegar, garlic, mustard, salt and pepper.  Blend until all the herbs are finely chopped.  With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to boil.  Add pasta and cook until tender, about 8-10 minutes.  Drain pasta.  In a large bowl, toss together the cooked pasta with the remaining salad ingredients.  Drizzle with dressing and toss to coat. 

Serves 4

Chicken and Vegetable Stir Fry *

4 servings of cooked rice (do not add salt or fat when preparing)
2 tsp dark sesame oil
1 pound boneless skinless chicken, cut into chunks or strips whichever you prefer
3 cups thinly sliced napa cabbage
1 cup sugar snap peas
1 large red bell pepper, thinly sliced
3 Tbsp low sodium soy sauce
2 Tbsp hoisin sauce
1 tsp cornstarch
1/2 tsp red wine vinegar
2 green onions, sliced

Heat a large skillet.  Add oil.  Add chicken and cook 2 minutes on each side or until done.  Add cabbage, peas, and bell pepper.  Cook 2 minutes or until crisp-tender, stirring occasionally.  Combine soy sauce, hoisin sauce, cornstarch and vinegar.  Stir with a whisk until cornstarch is dissolved.  Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat.  Serve chicken mixture over rice and sprinkle with green onions.

Serves 4

Pasta Ponza *

Butter for greasing
12 oz red grape tomatoes, halved
12 oz yellow grape tomatoes, halved
3 Tbsp capers
1 Tbsp EVOO, plus extra for drizzling
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup Italian style breadcrumbs
1 pound ditalini pasta
2 1/2 oz Romano cheese, grated
1/4 cup chopped flat leaf parsley

Preheat oven to 375.  Butter an 8x8 inch baking dish.  Place the halved tomatoes, capers, 1 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper in the prepared baking dish.  Toss to coat.  Sprinkle the breadcrumbs over the tomato mixture.  Drizzle the top with olive oil and bake for 30-35 minutes until the top is golden.  Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, about 8-10 minutes.  Drain and reserved about 1 cup of the pasta water.  Place the pasta in a large serving bowl.  Spoon the tomato mixture onto the pasta.  Add the cheese and toss well.  Thin out the sauce with a little pasta water, if needed.  Season with salt and pepper, to taste.  Sprinkle with the chopped parsley.

Serves 6

Pepper Jack Quinoa Salad *

2 oz pepper jack cheese, cut into very small cubes
1/2 cup grape tomatoes, halved
1/2 cup cucumber, cut into small cubes
1/4 cup red onion, cut into very small cubes
1/2 cup quinoa
2 Tbsp Italian dressing

Rinse the quinoa.  Bring 1 cup boiling water and dash of salt to a boil and add the quinoa.  Lower heat and simmer for 15 minutes.  Turn off the heat, remove from burner and allow to stand covered for five minutes.  Combine all ingredients together and serve chilled or at room temperature.

Serves 2

Cream Cheese and Bacon Chicken Rolls *

6 thin boneless skinless chicken breasts
8 oz chive and onion spreadable cream cheese
1 Tbsp dried minced onion
1 Tbsp Italian seasoning
1 Tbsp garlic powder
1 tsp pepper
2 tsp lemon juice
4 pieces of cooked and chopped bacon
1/4 cup flour
1 egg, beaten
1/2 cup corn flake crumbs

Preheat oven to 350.  Coat 13x9 with nonstick cooking spray.  In a bowl, beat cream cheese, onion, Italian seasoning, garlic powder, pepper and lemon juice.  Stir in cooked and chopped bacon.  Spoon about 2 Tbsp cream cheese mixture on each piece of chicken and spread it out into a thin layer.  Roll chicken.  Coat rolls with flour, then lightly dip in egg mixture, then roll in cornflake crumbs.  If needed, place toothpick in each chicken roll to keep closed.  Place chicken rolls in a baking dish.  Bake for 30-40 minutes or until chicken is done.

Serves 4-6

Strawberry Country Cake *

12 Tbsp butter, at room temperature
2 cups sugar
4 extra large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 tsp kosher salt
1 tsp baking soda

For icing:
2 cups heavy cream, chilled
6 Tbsp sugar
1 tsp vanilla
1 pint fresh strawberries, hulled and sliced

Preheat oven to 350.  Butter the bottom of 2 8 inch cake pans and lightly flour.  Cream the butter and sugar on high speed until light and fluffy.  Add the eggs, one at a time, then the sour cream, zests, and vanilla.  Mix well.  Stir together the flour, cornstarch, salt and baking soda.  On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into each of the pans and smooth the tops.  Bake in the center of the oven for 35-45 minutes, until a toothpick comes out clean.  Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make the icing:  Whisk the cream, sugar and vanilla until firm.

Place one cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries.  Place second cake on top of the bottom iced cake.  Spread the second cake with remaining whipped cream and sliced strawberries.

Salmon Foil Packets *

4 (5 oz each) salmon fillets
2 tsp EVOO plus 2 Tbsp
Salt and pepper
3 tomatoes, chopped
2 chopped shallots
2 Tbsp lemon juice
2 tsp Italian seasoning

Preheat oven to 400.  Sprinkle salmon with 2 tsp olive oil, salt, and pepper.  Stir the tomatoes shallots, 2 Tbsp oil, lemon juice, Italian seasoning, salt and pepper in a bowl to blend.  Place a salmon fillet, oiled side down, on top of a sheet of foil.  Each fillet should have an individual packet.  Wrap the ends of the foil to form a bowl.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely.  Seal the packets closed.  Place the foil packet on a baking sheet.  Bake until the salmon is just cooked through, about 25 minutes.

Serves 4

Bow Tie Broccoli *

Salt
8 cups broccoli florets
1/2 pound farfalle pasta
2 Tbsp butter
2 Tbsp EVOO
1 tsp minced garlic
1 lemon, zested
1/2 tsp black pepper
1 Tbsp freshly squeezed lemon juice
1/4 cup toasted pine nuts **
1/3 cup Freshly grated parmesan

Cook the broccoli for 3 minutes in a large pot off boiling salted water. Remove the broccoli from the water with a slotted spoon.  Place in large bowl and set aside.  In the same water, cook the pasta according to package directions.  Drain well and add to the broccoli.  Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium low heat for 1 minute.  off the heat, add 2 tsp salt, pepper and lemon juice.  Sprinkle with pine nuts and cheese.

**To toast pine nuts, place nuts on microwave safe plate and microwave, 30 seconds at a time, until toasted (approximately 2 minutes).

Serves 6

Turkey and Greens Sandwich *

1 Tbsp olive oil
1/4 tsp crushed red pepper
2 garlic cloves, minced
5 oz chopped kale
2 Tbsp water
4 oz thinly sliced provolone cheese
8 slices ciabatta bread (or other thicker bread)
Butter (for buttering bread slices)
8 oz thinly sliced smoked turkey breast

Heat skillet over medium heat.  Add oil, red pepper, and garlic to warmed skillet.  Cook 1 minute, stirring frequently.  Add kale and 2 Tbsp water; cook 4 minutes or until kale wilts, stirring occasionally.   Butter one side of each slice of bread.  Build sandwiches as follows:  One slice of bread, butter side down, one slice provolone, two ounces turkey, kale, one slice provolone, one slice of bread, butter side up.  Grill sandwiches on each side until lightly browned.

Serves 8

Rich Chicken Stock *

4 pounds chicken bones, chopped
3 large yellow onions, quartered
1/2 head celery, coarsely chopped
2 carrots, coarsely chopped
3 Tbsp olive oil
Salt and Freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat leaf parsley, stems only
6 sprigs fresh thyme

Preheat oven to 450 degrees.  Combine chicken bones, onions, celery and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.  Roast until the bones and vegetables are rich golden brown, about 30-40 minutes.  Transfer the bones and vegetables to a large stockpot, add 12 cups of cold water, and the remaining ingredients and bring to a boil over high heat.  Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.  Remove from the heat and strain through a mesh strainer into a clean pot.  Let cool to room temperature, cover and refrigerate or freeze until ready to use.

Makes about 6 cups

Grilled Chicken Florentine Pasta *

12 oz cooked chicken breast, cut into chunks
1/2 tsp salt
1/2 tsp pepper
8 oz uncooked linguine
2 Tbsp olive oil
3 Tbsp all purpose flour
2 Tbsp minced garlic
1 cup milk
1 cup chicken broth
3 oz grated parmesan cheese
4 cups fresh spinach leaves

Cook pasta; drain and set aside.  Heat a large skillet with olive oil.  Add flour and garlic; cook until garlic is browned, stirring constantly.  Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes until thickened.  Add cheese, stirring until cheese melts.  Add salt, pepper and spinach.  Stir until spinach wilts.  Add pasta and chicken; toss to combine.

Breakfast Quinoa *

1/2 cup uncooked quinoa
1 cup coconut milk
2 Tbsp water
2 Tbsp brown sugar
1/8 tsp salt
1/4 cup flaked toasted coconut
1 cup sliced banana
Additional Toppings as desired:  strawberries, blueberries, blackberries, toasted nuts

Combine quinoa, coconut milk, 2 Tbsp water, brown sugar, and salt in saucepan and bring to a boil.  Reduce heat and simmer 15 minutes or until liquid is absorbed, stirring occasionally.  Stir mixture constantly during the last 2 minutes of cooking.  Top with coconut and banana slices.  Add additional toppings per your taste.

Serves 3

Pork and Ricotta Meatballs in Parmesan Broth *

15 oz ricotta
1/4 cup grated parmesan cheese
1 large egg
1/2 cup dry breadcrumbs
1/2 tsp ground nutmeg
Salt and Pepper
2 pounds ground pork
2 Tbsp EVOO
1 quart chicken broth
1/2 cup Shredded Parmesan cheese
1 cup thawed frozen peas
3 cups baby spinach
Egg noodles, cooked and drained

Stir the ricotta, 1/4 cup grated parmesan, egg, breadcrumbs, nutmeg, 1 tsp salt, 1/2 tsp pepper and 1/4 cup water.  Add the pork and mix to combine.  Form into 16 meatballs.  In large cast iron dish, heat EVOO.  Add meatballs and cook over medium heat, turning, until golden all over, about 15 minutes.  Stir in the broth and 1/2 cup shredded parmesan cheese.  Cover and simmer gently over medium heat, stirring occasionally until meatballs are cooked through and the broth is slightly reduced, about 30 minutes.  Stir in the peas and spinach.  Season with salt and pepper and simmer until the peas are warmed through. 

Serve over cooked egg noodles.

Serves 6

Raspberry Preserves *

24 oz raspberries, rinsed
1 tsp salt
1 1/2 Tbsp red wine vinegar
3/4 cup sugar
Powdered pectin, if desired

In saucepan, cook the raspberries with the salt until they start to break down and release their juices, about 5-10 minutes.  Add the vinegar and sugar. Cook over med-low heat, stirring occasionally and crushing the berries with the back of a spoon, until very thick, about 45-60 minutes.  Add powdered pectin (1 tsp at a time) as needed to reach desired thickness.  Transfer the preserves to small mason jars.  Seal and bathe in boiling water bath for 10 minutes. 

Makes 20 oz

Southwest Turkey Burgers *

8 slices turkey bacon
1 1/3 pounds ground turkey breast
2 cloves garlic, finely chopped
1/4 onion, finely chopped
2 Tbsp chopped fresh thyme leaves
2 Tbsp chopped fresh cilantro leaves
1/2 small bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 tsp ground cumin
3-5 drops cayenne hot sauce
Salt and pepper to taste
Pepper jack cheese slices
Whole wheat hamburger buns
Jalapeno jelly
Lettuce and tomatoes, if desired

Cook bacon until crisp, drain on paper towel lined plate.  Combine turkey, garlic, onion, thyme, cilantro, bell pepper, jalapeno pepper, cumin, hot pepper sauce, salt and pepper.  Divide mixture into 4 equal parts and make into patties.  Grill patties, placing a slice of pepper jack cheese on patty during last 1-2 minutes of cooking.  Spread jalapeno jelly on bun tops.  Top cheeseburgers with 2 slices of cooked crisp bacon and lettuce/tomato. 

Serves 4

Broccoli Salad *

8 oz bacon
Salt
5 cups small broccoli florets
1 cup mayo
1 Tbsp cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Cut the bacon into small pieces and cook over medium heat, just until crisp.  Drain on paper towels.  Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until bright green and slightly softened, about 3 minutes.  Drain well, run under cold water to stop the cooking and drain again.  In a mixing bowl, combine the mayo, vinegar, onion, sugar and raisins.  Add the broccoli and toss to coat with the dressing.  Refrigerate for one hour.  Just before serving, fold in the sunflower kernels and the bacon pieces. 

Serves  10

Sea Scallops with Charred Vegetables *

2 carrots, peeled and cut into 1 inch pieces
1 white onion, peeled and quartered
2 plum tomatoes, quartered
1 jalapeno, cut into slices
1 garlic clove, minced
EVOO
2 Tbsp lime juice
Salt and pepper
16 large sea scallops
2 Tbsp butter
1 sprig of fresh thyme

Place carrots, onion, tomatoes, jalapeno and garlic in a bowl.  Toss with 3-4 Tbsp EVOO.  Spread the vegetables on a cooking tray.  Broil on the lower shelf in the oven on low for 10-15 minutes or until the vegetables are softened and slightly charred.  Remove from oven.  Season with salt, pepper, and lime juice. 

Heat skillet on high heat with one Tbsp EVOO.  When all it hot, carefully add the scallops and season with salt an d pepper.  Sear on one side until a carmelized crust forms.  Flip the scallops and add the butter and thyme sprig to the pan.  Baste the scallops with the thyme butter until just barely cooked through.  Serve with vegetables.

Roasted Asparagus, Prosciutto, and Egg *

1 bunch fresh asparagus, trimmed
2 Tbsp olive oil
2 oz finely chopped prosciutto
Salt and Pepper, to taste
1 tsp distilled white vinegar
4 eggs
1/2 lemon, zested and juiced

Preheat oven to 425.  Put asparagus in baking dish and drizzle with 1 Tbsp olive oil.  Heat remaining Tbsp oil in a skillet over medium low heat.  Add prosciutto; cook, stirring, until golden and rendered, 3-4 minutes.  Sprinkle prosciutto and oil over asparagus.  Season with pepper and toss to coat.  Roast for 10 minutes.  Toss and return to oven until firm yet tender to the bit, 5 minutes more.  Fill a large saucepan with 2-3 inches of water and bring to a boil over high heat.  Reduce heat to medium low, then add vinegar and pinch of salt.  Crack 1 egg into a bowl, then gently slip the egg into the water.  Repeat with remaining eggs.  Poach eggs until whites are firm and yolks have thickened but are not hard, 4-6 minutes.  Remove eggs from water with a slotted spoon, gently pat with paper towels to remove excess water, then transfer to a warm plate.  Drizzle asparagus with lemon juice then divide among plates.  Top each with a poached egg and pinch of lemon zest.  Season with salt and pepper. 

Serves 4

Stromboli Hero *

1 round King's Hawaiian bread
1/4 cup Italian dressing
4-5 leaves of green leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half

Cut bread horizontally in half.  Brush Italian dressing on both cut sides of bread.  Layer lettuce, cheese, ham, salami and peppers on bottom half of bread.  Top with top half of bread.  Secure loaf with toothpicks.  Cut into 4 wedges

Serves 4

Broccoli Cheese Pie *

1 head fresh broccoli, chopped
1 cup shredded cheddar cheese
3/4 cup plus 2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp dry mustard
1/4 cup butter, melted
1 Tbsp butter
1 onion. chopped
1/4 pound fresh mushrooms, sliced
1 cup half and half
1 tsp salt
1/4 tsp ground nutmeg
3 eggs, beaten

Preheat oven to 400.  Place broccoli in microwave safe bowl with approximately 1/4 cup water.  Cover with plastic wrap and microwave 3-5 minutes or until broccoli is tender but firm.  In a bowl, mix cheddar cheese, 3/4 cup flour, 1/2 tsp salt, mustard.  Mix in melted butter until evenly moist.  Press into the bottom and sides of a 9 inch pie dish. 

Melt 1 Tbsp butter in skillet over medium heat.  Saute onion and mushrooms until tender.  Stir in remaining 2 Tbsp flour, the half and half, 1 tsp salt, and nutmeg.  Bring to a boil and cook 1 minute.  Remove from heat.  Mix in steamed broccoli.  Let cool 5-10 minutes prior to adding eggs to prevent scrambling.  Gradually stir in eggs.  Transfer to pie crust.  Bake 15 minutes at 400.  Reduce heat to 375 and continue baking 20 minutes or until a knife inserted in the center comes out clean.

Serves 8

Sweet Pickles *

1 cup sugar
1 1/2 cups water
1/2 cup distilled white vinegar
2 unpeeled medium cucumbers, very thinly sliced
1 Tbsp salt

In saucepan, combine the sugar and 1 1/2 cups water.  Bring to a simmer over medium heat, stirring to dissolve the sugar.  Remove the pan from heat and stir in vinegar.  Transfer the brine to a heatproof bowl and let cool to room temperature.  In colander, toss the sliced cucumbers with the salt.  Let stand at room temperature for 15 minutes.  Press down on the cucumbers to release any excess liquid.  Transfer cucumbers to the brine.  Cover and refrigerate 2 hours before eating. 

May keep refrigerated for 1 week.  Or, to can, place cucumbers and brine to within 1/4 inch of rim of mason jar(s).  Add appropriate amount (according to jar size and package directions) of pickle crisp.  Seal and place in water bath for 15 minutes.

Makes 1 quart

Greek Slaw and Chicken Wraps *

1 1/2 Tbsp lemon juice
1 1/2 Tbsp canola oil
1/2 tsp pepper
1/4 tsp salt
3 cups very thinly sliced green cabbage
1/2 cup thinly sliced green onions
3 oz feta cheese, crumbled
12 oz cooked shredded chicken
4 large tortillas

Combine first 4 ingredients in a medium bowl, stirring well.  Add cabbage, onions, and cheese; toss well to combine.  Divide chicken evenly among tortillas; spoon about 1/2 cup slaw into each tortilla.  Roll up.

Serves 4

Orange Dreamsicle Smoothie *

10 oz reduced fat vanilla greek yogurt
1 cup ice cubes
1 ripe mango, peeled and cut up
1/2 cup orange juice
1 orange, peeled and segmented
1 tsp vanilla extract

Place all ingredients in a blender.  Process 1 minute or until completely smooth.  Divide mixture into 2 glasses.

Serves. 2

Chicken and Black Bean Enchiladas *

1 Tbsp olive oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 minced garlic cloves
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 cup unsalted chicken stock
1 Tbsp pureed canned chipotle chiles in adobo sauce
16 oz unsalted chicken stock
3 cups shredded cooked skinless chicken breast
1 can unsalted black beans, rinsed and drained
4 oz shredded cheddar cheese
4 oz shredded shredded mozzarella cheese
16 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup sour cream
Fresh cilantro

Preheat oven to 350.  Coat a 13x9 baking dish with cooking spray.  Heat oil in skillet over medium heat.  Add onion, poblano, and garlic.  Saute 4 minutes or until onion and poblano are tender.  Stir in chili powder, cumin, and oregano.  Add stock, chipotles, and tomato sauce.  Bring to a gentle simmer; cook 5 minutes or until slightly thickened.  Combine chicken and black beans in a bowl; add half of sauce mixture.  Combine cheese in a bowl.  Add 1/2 cup cheese mixture to chicken mixture.  Toss to combine.  Place 8 tortillas on a microwave safe plate; cover with a slightly damp paper towel.  Microwave on high for 45 seconds or until warm.  Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla.  Roll up.  Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up.  Arrange enchiladas, seam side down, in prepared dish.  Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.  Bake, uncovered, at 350, for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.  Serve enchiladas with salsa, sour cream and cilantro.

Serves 8

Chicken, Spinach & Mushroom Lasagna *

3 cups unsalted chicken stock
1 1/2 pounds boneless skinless chicken breasts
2 1/2 Tbsp olive oil
2 Tbsp butter
1 1/2 cups chopped onion
3 Tbsp minced garlic
1 1/2 tsp salt
1/2 tsp chopped fresh thyme
1/2 tsp crushed red pepper
10 oz sliced mushrooms
16 oz fresh spinach
1 1/2 cups milk
1/2 cup all purpose flour
1/4 tsp ground nutmeg
2 oz grated parmesan
12 no boil lasagna noodles
5 oz shredded mozzarella cheese

Bring stock to a boil.  Add chicken; reduce heat and simmer 18-20 minutes or until chicken is done.  Remove chicken from pan; reserve stock.  When cool enough to handle, shred with 2 forks.  Heat a large skillet over over medium high heat.  Add oil and 1 Tbsp butter; swirl to coat.  Add chopped onion, garlic, 1/2 tsp salt, thyme, pepper and mushrooms; saute 8 minutes.  Stir in spinach, a little at a time, allowing time for each addition to wilt before adding more.  Remove pan from heat; stir in chicken.  Preheat oven to 375.  Coat 13x9 pan with non stick cooking spray.  Combine milk, flour and nutmeg, stirring with a whisk until smooth.  Bring reserved stock to a boil over medium high heat.  Add 1 Tbsp butter to stock.  Gradually add milk mixture to stock, stirring constantly with a whisk.  Stir in remaining 1 tsp salt.  Cook 5 minutes or until thickened, stirring occasionally.  Remove pan from heat; stir in Parmesan cheese.  Pour 3/4 cup sauce into bottom of baking pan.  Top with 4 noodles, 1 1/2 cups chicken mixture, 1 1/2 cups sauce, and 2 oz Mozzarella making sure noodles are covered with sauce.  Repeat layers, ending with noodles, sauce and mozzarella.  Cover loosely with foil.  Bake at 375 for 30 minutes.  Uncover and bake at 375 for 15 minutes or until browned and bubbly.  Let stand 5 minutes before serving. 

Serves 12

Oatmeal Raisin Bars *

1 cup sugar
2 Tbsp plus 1 1/2 tsp cornstarch
1 tsp cinnamon
3 eggs, beaten
1 1/2 cups sour cream
2 cups raisins

Crumb Mix:
1 3/4 cup all purpose flour
1 3/4 cup quick cooking oats
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold butter

In saucepan, combine sugar, cornstarch and cinnamon.  Stir in eggs, sour cream and raisins.  Cook and stir for 8-10 minutes.  Set aside to cool slightly.  In bowl, combine flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Firmly press 3 1/2 cups of crumb mixture into a greased 13x9.  Spread with warm raisin filling.  Sprinkle with rest of crumb mix.  Bake at 350 for 25-30 minutes.

Serves 24

Chicken and Vegetable Stir Fry *

1 1/2 pounds chicken, cut into cubes
3 Tbsp Italian dressing
12 oz broccoli florets
1 red bell pepper, cut into chunks
1 yellow squash, cut into thin slices
6 oz Velveeta, cubed
2 Tbsp milk

In skillet, cook chicken in dressing.  Once fully cooked, add vegetables.  Stir and reduce heat.  Cover and simmer 5 minutes or until vegetables are tender.  Mix Velveeta and milk in another bowl.  Microwave 1-3 minutes, or until fully melted.  Top chicken mix with Velveeta sauce.

Serves 4

Cowboy Salad *

8 oz  fully cooked ham, cubed
3 ripe tomatoes, chunked
1 small can corn kernels, drained
4 oz pepper jack cheese, cut into small cubes
1/3 cup thin red onion wedges
1/2 cup light ranch dressing
3 Tbsp dried parsley
1 small head boston lettuce, chopped
2/3 cup smoked almonds

Toss ham, tomatoes, corn, cheese, onion, ranch and parsley in a large bowl.  Mix to coat.  Separate lettuce onto places and top with ham mixture.  Sprinkle with almonds.

Serves 5

Ham and Potato Soup *

3 1/2 cups peeled and diced potatoes (1 3/4 pounds)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
3 chicken bouillon cubes
1/2 tsp salt
1 tsp freshly ground black pepper
5 Tbsp butter
5 Tbsp flour
2 cups milk

Combine potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon cubes, salt, and pepper.  In a separate saucepan, melt butter.  Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute.  Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added.  Continue stirring over medium low heat until thick, about 4-5 minutes.  Stir milk mixture into stockpot and cook soup until heated through.  Serve immediately. 

Makes 8 cups

Peanut Butter Bars *

1/2 cup cream peanut butter
1/4 cup butter, softened
1 1/4 cups sugar
2 eggs, lightly beaten
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp
1 cup chopped peanuts, plus more for garnish

Frosting:
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup powdered sugar

Heat oven to 350.  Line 13x9 pan with foil.  Generously coat with nonstick cooking spray.  In bowl, beat peanut butter and butter.  Beat in sugar until well blended.  Beat in eggs and vanilla.  Stir in flour, baking powder and salt.  Add peanuts (mixture with be stiff).  Press batter evenly into prepared pan.  Bake at 350 for 30 minutes or until bar pulls away from sides of pan.  Let cool completely in pan on wire rack. 

Frosting:  In bowl, beat together peanut butter, butter and powdered sugar until smooth and fluffy.  Spread over top of cooled bar.  Sprinkle with chopped peanuts.  Cut into 36 rectangles.

Serves 36

Chocolate Pecan Pie *

1 unbaked 9 inch deep dish pie shell
3 eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp vanilla
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chips

Preheat oven to 350.  Combine eggs, corn syrup, sugar, butter and vanilla in bowl with wire whisk.  Stir in pecans.  Sprinkle chocolate chips over bottom of crust.  Pour pecan mixture into pie shell.  Bake 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached.  During cooking, if it browns too quickly, cover with foil.  Cool on wire rack for 2 hours and refrigerate until serving.

Serves 8

Tomato Onion Salad *

6 large tomatoes, sliced
1 sweet onion, thinly sliced and separated into rings
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh parsley, chopped
1 tsp salt
1 tsp Italian seasoning
1 tsp finely chopped onion
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp pepper

Layer tomatoes and onions in a shallow serving dish.  Combine rest of the ingredients, whisking well.  Drizzle over salad.  Cover and refrigerate for at least 2 hours before serving.

Serves 8

Banana Chip Muffins *

1 3/4 cup all purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
1/2 cup milk
1/3 cup vegetable oil
1 cup mashed ripe banana
1/2 cup unsweetened applesauce
1 cup mini semi sweet chocolate chips

Combine flour, sugar, baking powder, and salt.  Combine the egg, milk, oil, banana and applesauce.  Stir wet ingredients into dry ingredients, just until moist.  Fold in chocolate chips.  Fill greased muffin cups 2/3 full.  Bake at 400 fro 20 minutes or until toothpick inserted in centermost muffin comes out clean.

Pumpkin Chili *

1 pound ground beef, browned and drained
1/2 tsp crushed red pepper flakes
2 tsp minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can Great Northern beans, drained and rinsed
2 (8 oz each) can tomato sauce
2 (14.5 oz each) cans petite diced tomatoes
1 (14.5 oz) can fire roasted diced tomatoes
4 oz can spicy V8
1 (15 oz) can pumpkin puree
2 tsp pumpkin pie spice
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
2 tsp unsweetened cocoa powder
Shredded cheddar cheese, sour cream, jalapenos, fritos -- for topping

Put all in crock pot and cook on high for 4 hours or low for 8 hours. 

Serves 10

Monkey Bread *

3/4 cup white sugar
2 tsp ground cinnamon
3 (12 oz each) pkgs refrigerated biscuit dough, cut into smaller pieces
1/2 cup chopped walnuts
1/2 cup butter
1 cup packed brown sugar

Preheat oven to 350.  Grease a bundt pan.  Mix white sugar and cinnamon in a large plastic bag.  Place cut biscuits in bag in 10-15 pieces at a time and shake.  Arrange pieces in the bottom of the prepared pan.  Continue this process until all pieces have been used.  Sprinkle nuts among pieces as they are added.  If there is extra cinnamon sugar mix, pour over top of biscuit pieces.  In a small saucepan, melt butter and brown sugar.  Boil for 1 minute.  Pour over the biscuits.  Bake for 15 minutes.  Remove from oven and cover with foil to keep top from getting too crispy.  Bake an additional 20 minutes.  Let bread cook in pan for 10 minutes, then turn out onto plate. 

Pineapple Bake *

1 can (20 oz) chunk pineapples
1/2 cup sugar
3 Tbsp flour
1/4 cup melted butter
1 cup shredded cheddar cheese
4 oz sour cream
1/2 sleeve crushed ritz crackers (if you like crunch...I will omit if I make again)

Drain pineapples, saving 3 Tbsp juice.  Combine sugar and flour; add juice.  Add melted butter.  Stir in cheese, pineapples and sour cream.  Place in medium sized loaf pan.  Top with crackers (if you are using).  Bake at 350 for 20-30 minutes or until brown.

Minestrone Pasta Salad *

3 cups uncooked small pasta shells
2/3 cup Italian dressing
1/2 cup shredded Parmesan
2 carrots, sliced
1 green bell pepper, chopped
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can Italian style stewed tomatoes, drained and roughly chopped

Cook pasta and drain.  Toss all together.  Serve warm or cold.  Flavor is best after being refrigerated at least 4-8 hours.

Cornbread *

2 (8.5 oz each) packages of Jiffy corn muffin mix
1 box yellow cake mix
5 eggs
2 cups milk
1/3 cup vegetable oil

Preheat oven to 350.  Stir corn muffin and cake mix together in a large bowl.  Add eggs, milk and oil.  Stir.  Transfer batter to a greased 13x9 dish.  Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.

Serves 10

Quick & Easy Brunch Eggs *

3 cans stewed tomatoes, well drained
2 tsp dried basil
8 eggs
1 cup mozzarella cheese, shredded
4 English muffins, split and toasted
1 Tbsp parsley

Combine tomatoes and basil in a 13x9 pan.  Form 8 wells in tomato mix.  Add a broken egg to each well.  Bake at 350 for 25 minutes or until eggs are set.  Sprinkle with cheese.  Bake 5 minutes longer.  Serve over muffin halves.  Sprinkle with parsley.

Serves 8

Banana Cake *

2 cups banana, mashed
2 tsp lemon juice
3 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
3/4 cup butter, room temperature
2 1/8 cup sugar
3 eggs, room temperature
2 tsp vanilla
1 1/2 cups buttermilk, room temperature

Preheat oven to 275.  Grease and flour a 13x9 pan.  In a small bowl, mix mashed banana with lemon juice; set aside.  In a medium bowl, mix flour, baking soda, nutmeg and salt; set aside.  In large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Then add in 2 tsp vanilla.  On low, add the flour mixture alternately with the buttermilk.  Stir in banana mixture.  Pour batter into prepared pan and bake in preheated oven for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.  Let cool completely before frosting.

Cream Cheese Frosting:

1 stick butter, room temperature
8 oz cream cheese, softened
1 tsp vanilla
3 1/2 cups powdered sugar
Chopped nuts or peanut butter chips

Cream the butter and cream cheese until smooth.  Beat in the vanilla.  Add powdered sugar and beat on low speed just until combined.  Don't over beat.  Sprinkle chopped nuts or peanut butter chips over top of frosting.

Turkey Pho (Cheater style) *

 2 yellow onions, halved (if removing from broth later) or wedged (if leaving in)

2 1/2 to 3 Tbsp ginger paste or 4 inch piece of fresh unpeeled ginger

96 oz chicken stock

1/3 cup fish sauce, plus more to taste

1/2 tsp Chinese five spice powder

2 Tbsp brown sugar

1 pound dried rice vermicelli

12 oz mung bean sprouts

1 small bunch Thai basil sprigs (important to use Thai basil, fresh only!)

3 jalapenos, stemmed and thinly sliced

3 limes, quartered

2 pounds shredded cooked turkey

salt, to taste

1 1/2 cups coarsely chopped fresh cilantro leaves (fresh only!)

1 cup thinly sliced scallions

Broil onions, turning occasionally, about 15 minutes or until charred.  If you are using fresh ginger, char this with the onions and when cooled, sliced into 1/2 inch coins.  In a large pot, combine onions, ginger paste or sliced fresh ginger, chicken stock, fish sauce, Chinese five spice powder, and brown sugar.  If you like it a little spicy, add one of the jalapenos to the broth.  Bring to a boil, then reduce heat and simmer for 45 minutes.  In the meantime, cook rice noodles according to package directions.  Drain and set aside.  If you used fresh ginger, remove from broth.  If desired, remove onions also.  Add shredded turkey and return it to a simmer.  Taste the broth and adjust the seasoning with fish sauce and/or salt, as desired.  Divide the rice noodles, cilantro and scallions evenly among bowls, then ladle hot stock and turkey over the top.  Top with mung bean sprouts, sprigs of Thai basil, jalapeno slices and lime. 

For leftovers, keep noodles and broth in separate containers.

Serves 6-8

Veggie Soup with Parmesan Toast *

EVOO
1 pound new potatoes, quartered
1 red onion, diced
6 cups vegetable stock
1/2 pound green beans, trimmed and cut into 1 inch pieces
6 oz baby spinach
1/2 loaf Italian bread, sliced
1/3 cup grated parmesan cheese
2 Tbsp refrigerated pesto

In a large pot, heat 1 Tbsp EVOO over medium.  Add potatoes and onion and cook, stirring until softened, about 6 minutes.  Season with salt and pepper.  Add the stock and simmer for 5 minutes.  Add the green beans and simmer until the potatoes are tender, about 5 minutes more.  Off heat, stir in the spinach to wilt.  Meanwhile preheat the broiler.  Place the sliced Italian bread on a baking sheet.  Drizzle with EVOO and sprinkle with the parmesan; season with pepper.  Broil on low until golden, about 3 minutes.  Stir pesto into soup.  Serve soup with parmesan toasts.

Serves 4