Warm Mexican Spread

A while back we posted a recipe for a warm Italian spread. We've made the spread several times since. It's great for potlucks or get-togethers. We make the spread ahead of time, in foil packets, and just warm it (or grill) it when we get to where we are going.


We decided to make a different version. This one uses salsa verde instead of pesto as a base.

Makes: 12 servings
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 (8 oz) package of cream cheese, softened
• 1/4 cup salsa verde
  
• 1 plum tomato, chopped
• 1/4 cup shredded Mexican cheese blend
• Tortilla chips
• Jalapeño slices
  

1. Heat grill to medium.

2. Place cream cheese in center of a sheet of aluminum foil. Drizzle with salsa verde and top with tomatoes and shredded cheese.

3. Place open-faced on grill for about 10 minutes or until the cheese is melted.

4. Top with jalapeños.

5. Serve with tortilla chips.

Smoked Sausage Fajitas

One of this great things about this time of year is that smoked sausage seems to be on sale often.


This is a super easy recipe that makes for a quick but tasty dinner. We used Fontera salsa. We've found it to be very fresh tasting. And, Fontera tortilla chips are really great too!

Makes: 6 servings
Prep time: 10 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 pound smoked sausage, cut into 1/4" slices
• 1 large green bell pepper, cut into strips
• 1 large white onion, cut into strips
• 1 t oil
• 1 t ground cumin
• 2 T fresh lime juice
• 6 tortillas, warmed
• 3 cups lettuce, shredded
• Salsa, to taste
• Sour cream, to taste

1. Heat oil in large non-skillet over medium-high heat. Add sausage, peppers, onion, cumin, and lime juice. Cook, stirring often, about 10 minutes or until veggies are tender and sausage is heated.

2. Spoon sausage mixture into tortillas. Top with lettuce, salsa, and sour cream.

Zippy Italian Popcorn

This is my take on a recipe from Rachael Ray.


I used our Whirley-Pop popcorn maker to make this. It's awesome and so much tastier than that bagged microwave popcorn!

Makes: 4 servings
Cook time: 5 minutes
Printable Recipe

Ingredients:

• 1 T oil
• 2/3 cup popcorn kernels (I used Blue Heron from from Fireworks Popcorn)
• 4 T butter
• 2 t garlic powder
• 2 t dried oregano
• 2 t crushed red pepper flakes
• 2/3 cup fresh grated Parmesan cheese

1. Pop popcorn with oil as directed.

2. Place butter in a small bowl and add spices. Microwave for 10-15 seconds to melt the butter. Stir then pour over the popcorn. Sprinkle with cheese, mix and serve.

Candy Cane Bark

We made these for a holiday get together at Anita's nephew's house.


Super easy to make. If you can't find candy canes, substitute round mints (the red and white ones).

Makes: 1 1/2 pounds
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 2 12oz packages white chocolate chips
• 6 oz candy canes
• 4-6 drops mint extract

1. Crush canes in a blender to the point where there aren't any large pieces.

2. Melt chocolate per package instructions. Add in crush candy and mint extract. Mix well.

3. Pour mixture out on a baking sheet lined with wax paper. Let set until hardened, about 15 minutes. Break into large pieces and serve.

Slow-cooked Corn

This corn comes out cheesy good. Really good. And you can't get any easier.


I made this in a Dutch oven, but you can also throw it in a crockpot or in a non-stick pot on the stove.

Makes: 6-8 servings
Prep time: 2 minutes
Cook time: 2 hours
Printable Recipe

Ingredients:

• 1 large bag frozen corn
• 8 oz package cream cheese
• 1 stick unsalted butter
• Salt and white pepper to taste
• Fresh parsley, chopped, for garnish (optional)
  

1. Melt cream cheese and butter.

2. Pour into Dutch oven (or crockpot or pot) and add the corn and salt and white pepper to taste.

3. Cook over low heat for 2 hours, stirring occasionally. Serve garnished with chopped parsley.

Buffalo Wings

Mmmmmmm. Yummy!


I can eat some wings, let me tell ya. You'll think these are deep-fried, but they are not.

I made one batch with a Teriyaki sauce, and the other with a more traditional hot wing sauce. The original recipe came from Alton Brown.

Makes: 2 dinner servings, or 4 appetizer servings
Prep time: 1 hour 15 minutes
Cook time: 40 minutes
Printable Recipe

Ingredients:

• 12 whole chicken wings
• Hot wing sauce (see below)
• Teriyaki sauce (see below)
• Ranch or blue cheese dressing, celery, carrots for serving

1. Fill a large pot with steamer basked with 1" of water. Bring to a boil over high heat.

2. Remove tips from wings and separate at the joint. Place wings into the steamer basket and put into the pot. Reduce the heat to medium and cover. Steam for 10 minutes. Remove to a paper towel-lined plate to dry, then place in the fridge for 1 hour.

3. Preheat oven to 425 F.

4. Line a sheet pan with parchment paper. Add wings and roast for 20 minutes. Turn over and cook another 20 minutes or until the wings start to turn golden.

5. Place sauces into two large bowls. Divide wings between bowls. Stir to cover well. Serve warm with celery, carrots, and ranch or blue cheese dressing for dipping.

Hot Wing Sauce

Ingredients:

• 5 T butter
• 1 clove garlic, minced
• 1/4 cup hot sauce (I used Frank's)
• 1/2 t salt

1. Melt butter. Stir in garlic, salt and hot sauce.

Teriyaki Wing Sauce

Ingredients:

• 1/4 cup soy sauce
• 1 T honey
• 3 T orange juice
• 1 T brown sugar
• 1 t sesame oil
• 1 clove garlic, minced
• 1 T fresh ginger, minced

1. Add all ingredients to a medium saucepan. Bring to a boil, reduce to a simmer, and simmer for 2 minutes, stirring often.

Creamy Garlic Dressing

This dressing is amazing anything. Salads. Sandwiches. You name it.


Don't be shy with it. We slathered a good amount on some French bread and had some kicked up ham sandwiches. The original recipe comes from Emeril Lagasse.

Makes: 1/2 cup
Prep time: 15 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 2 heads garlic
• 2 t olive oil
• 1/2 cup mayonnaise
• 3 T fresh grated Parmigiano-Reggiano
• 2 T buttermilk
• 1 1/2 T fresh lemon juice
• 1/4 t salt
• 1/4 t fresh ground black pepper

1. Preheat oven to 325° F. Cut off top of garlic head and drizzle with oil. Season with salt and pepper. Turn upside down and roast until golden brown, about 1 hour.

2. Let garlic cool then squeeze into a bowl. Mash with a fork to make into a puree. You will need about 1/4 cup of the garlic to make the dressing.

3. Add the mayonnaise, cheese, buttermilk and lemon juice to the garlic and mix well. Season.

French Dressing

I couldn't believe how good this dressing came out. There's really no reason to buy store-bought dressings when homemade dressings are so easy to make! And you can actually pronounce all of the ingredients in them!


Makes: 6 servings
Prep time: 10 minutes
Printable Recipe

Ingredients:

• 1/3 cup white wine vinegar
• 1/3 cup sugar
• 1/2 cup ketchup
• 1/2 cup extra-virgin olive oil
• 1 t garlic powder
• 2 t Worcestershire sauce
• 1/4 small white onion, minced
• Salt and white pepper, to taste

1. Place all ingredients in a blender. Puree until well mixed. Add salt and white pepper to taste and pulse once or twice to mix.

Spinach Salad Dressing

We really, really liked this dressing. We used it on a simple side spinach salad, but you could use is on any salad greens.


We love Sriracha sauce. Although it brings a little heat, it's a nice, smooth heat

Makes: 4 servings
Prep time: 10 minutes
Cook time: 1 1/2 hours
Printable Recipe

Ingredients:

• 1/2 medium white onion, chopped fine
• 1/4 cup cider vinegar
• 2 T white vinegar
• 1 T sugar
• 1/2 t garlic powder
• 1/2 t sweet paprika
• 1/2 t dry mustard
• 1/2 t celery salt
• 1/2 t Sriracha sauce (or 1/4 t hot sauce)
• 1/2 cup extra virgin olive oil

1. Combine all ingredients except for the olive oil and mix well. Let set at room temperature for 30 minutes.

2.Add olive oil and mix well. Refrigerate for at least 1 hour. Serve over salad.

Creamy Bacon Dressing

Simple and good.


Feel free to add more cheese or lemon to suit your tastes.

Makes: 6-8 servings
Prep time: 5 minutes
Printable Recipe

Ingredients:

• 4 slices bacon, diced, cooked and drained
• 1 cup sour cream
• 4 oz (to taste) Gorgonzola, crumbled
• 1/2 (to taste) lemon, juiced

1. Place all ingredients in a blender and puree until smooth. Add salt and pepper to taste.

Creamy Parmesan Dressing

This is a nice, tasty, thick salad dressing.


We had it on greens topped with black pepper roasted shrimp and chopped tomatoes.

Makes: About 1/2 cup
Printable Recipe

Ingredients:

• 1/4 cup mayonnaise
• 2 T sour cream
• 1 1/2 t fresh lemon juice
• 1/4 t garlic, minced
• 3 T freshly grated Parmesan cheese
• 1/4 t Worcestershire sauce
• 1/4 t Creole seasoning (or more, to taste)
• 1/4 t salt
• 1/4 t fresh ground black pepper

1. Combine all ingredients.

Hot Bacon Salad Dressing

Simple, tasty, and with a little kick.


I roasted a few shrimps and placed them over fresh greens, drizzled with the dressing, and topped with crumbled bacon and homemade croutons.

Makes: About 1 cup
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 4 slices thick cut bacon
• 1/4 cup red onion or shallot, diced fine
• 2 cups water
• 1/2 cup honey
• 1/2 cup red wine vinegar
• 2 T Dijon mustard
• 1 1/2 T cornstarch
• 1 T hot sauce

1. Cook bacon in a large skillet. Remove to a paper towel-lined plate. Reserve for topping your salad.

2. Add onions to the bacon grease and saute until lightly browned.

3. Add the Dijon mustard and stir well.

4. In a bowl, mix the water, honey, and red wine vinegar with a whisk. Whisk in the corn starch. Add mixture to the pan and mix well.

5. Bring sauce to a boil, stirring continuously, and continue boiling until sauce thickens. Remove from heat, let cool slightly, and serve. Refrigerate unused portion.

Bayou Chicken Pasta

What a great dish. It somewhat reminded me of one of our favorites, blackened chicken Alfredo.


The original recipe comes from Emeril Lagasse. I made only minor changes to it.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 lb linguine
• 1/4 cup salt
• 2 T butter
• 1 T olive oil
• 1 1/2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
• 2 T Creole seasoning
• 1 1/2 t salt
• 1 cup yellow onion, chopped
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup diced tomatoes (fresh, or 1/2 of a 14 oz can)
• 1/2 cup green onions, chopped
• 1/4 cup fresh grated Parmesan cheese
• Freshly chopped parsley, for garnish

1. Cook linguine per package instructions in 1/4 cup of salt. Reserve 1/2 cup of the pasta water. Drain well.

2. Add butter and olive oil to a large sauce pan over medium-high heat.

3. Season chicken with 1 tablespoon of the Creole seasoning and 1/2 teaspoon of the salt. Add to pan once the butter has melted and sear until browned. Remove chicken to a paper towel-lined plate.

4. Add onions and jalapeño to the pan and cook until the onions start to soften.

5. Add garlic and cook another 30 seconds.

6. Add cream, remaining Creole seasoning and salt, and chicken to the pan. Bring to a boil, reduce to a simmer, and continue simmering until the sauce has reduced by half.

7. Add linguine, tomatoes, and reserved pasta water and cook another 5 minutes, making sure all ingredients are well combined.

8. Remove from heat and add green onions, parsley, and Parmesan cheese. Toss to mix well. Serve.

Boudin-Stuffed Turkey Breast

We wanted to have a really nice, all homemade dinner on Christmas eve. The components started coming together when we got the November 2010 issue of Saveur magazine, which had a recipe for a boudin-stuffed turkey breast. So, we decided to give it a try, making our own boudin to boot. On the side, we had our favorite Brussels sprouts gratin, a broccoli slaw, homemade French bread, and a side I made up, sweet potato muffin pan gratins.


Everything really came out great. For the turkey, we used a bone-in natural turkey breast that I first brined overnight in salt and brown sugar. I didn't include that step below. It does result in a moister turkey, but it is optional as the boudin also helps keep the turkey moist.

I cut the two breasts off and then used the carcass to make a stock (some of which I used for a sauce to put over the turkey). We made the boudin from scratch, and ended up with a little extra ground pork, which we mixed with some spices to make breakfast sausage for another day.

Boudin-Stuffed Turkey

Makes: 8-10 servings
Prep time: Overnight + 10 minutes
Cook time: 1 1/2 - 2 hours
Printable Recipe

Ingredients:

• 4-5 lb skin-on, boneless turkey breast
• 1 lb pork boudin sausage, casings removed (see below)
• 3 T canola oil
• 2 T fresh sage, minced
• 2 T fresh thyme, minced
• 3 cloves garlic, sliced thin
• 1 lemon, sliced thin
• 8 T butter, melted

1. Pound breast (skin-side down) to a 1 1/2" thickness. Season with salt and pepper.

2. Smear boudin over breasts, leaving a 1" gap along edges. Roll turkey into a cylinder. Tie up turkey with kitchen twine.

3. Place turkey on a baking sheet. Rub breasts with oil, then season with salt and pepper, sage, and thyme. Top each with garlic and lemon slices.

4. Wrap with plastic wrap and store in fridge overnight.

5. Preheat oven to 350 F.

6. Spray a roasting pan with non-stick spray. Place turkey breasts on a rack in the pan and cook until meat reaches 145 F in the thickest part of the meat, about 1 to 1 1/2 hours. Baste the turkey with the melted butter every 20 minutes.

7. Raise oven temperature to 500 F and cook until temperature reaches 150 F, about 10 minutes. Flip breasts over after 5 minutes so they are golden brown on all sides.

8. Remove from oven and let set 20 minutes before serving. Cut into 1" thick slices and serve.

9. If desired, use the pan drippings to make a sauce for the turkey by combining with 1 cup of chicken (or turkey) broth and some corn starch over medium heat in a small saucepan. Reduce and strain, then drizzle over turkey slices.

Pork Boudin Sausage

Makes: Approximately 1 pound
Prep time: 20 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1 lb pork butt, cut into cubes
• 1 cup onion, chopped
• 1/2 cup green onion, chopped
• 1 T fresh parsley, chopped
• 1 T celery, chopped
• 1 1/2 t salt
• 1 t fresh ground black pepper
• 1 1/2 t cayenne pepper
• 1 1/2 cup cooked rice

1. Place pork into a large saucepan along with 6 cups of water. Bring to a boil. Reduce heat and simmer until pork is tender. Remove pork, reserving the stock.

2. Add onion, green onion, and all seasonings to stock and cook until the onions are tender.

3. Grind the meat in a meat grinder or food processor and add to the pot. Cook until most of the water has cooked away.

4. Add the rice and season to taste.

5. Stuff into casings or use as is.

Broccoli and Dill Slaw

Makes: 6-8 servings
Prep time: 20 minutes
Printable Recipe

Ingredients:

• 1/2 T garlic cloves, minced
• 1/2 T fresh ginger, minced
• 1 t canola oil
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 2 T fresh lemon juice
• 3 T fresh cilantro, minced
• 1 T fresh dill, minced
• 1/2 t salt
• 1/4 t fresh ground black pepper
• 1 medium shallot, minced
• 2 10oz bags broccoli slaw
• 1/2 cup skinless sliced almonds, toasted

1. Combine the garlic, ginger and canola in a blender or mortar and pestle and puree until a paste forms.

2. Combine paste with the remaining ingredients except for slaw and almonds in a large bowl. Season.

3. Add slaw and nuts and mix well.

Muffin-Pan Sweet Potato Gratin

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30-35 minutes
Printable Recipe

Ingredients:

• 2 medium sweet potatoes (about 2" in diameter), peeled
• 4 T butter, divided
• 4 T pecans, crushed, divided
• 4 T brown sugar, divided
• 8 t heavy cream

1. Preheat oven to 400 F.

2. Slice potatoes very thin (a mandolin works best).

3. Divide potato slices between 8 tins in a greased muffin pan.

4. Divide butter, pecans, brown sugar and cream between the potatoes.

5. Bake until potatoes are golden and tender, 30-35 minutes.

6. Cover muffin pan with a baking sheet and flip over to get potatoes out. Serve flipped and topped with any nuts that may have fallen off.


Bread Machine French Baguettes

Makes: 2 loaves
Cook time: 3 hours
Printable Recipe

Ingredients

• 1 cup water
• 2 1/2 cups bread flour
• 1 T sugar
• 1 t salt
• 1 1/2 t yeast
• 1 egg yolk
• 1 T water

1. Place first 5 ingredients in bread machine and process on dough cycle.

2. Grease a bowl. Place the dough in the bowl and roll around the edges, covering the dough. Cover and let rise in a warm place until doubled for 30 minutes.

3. Punch dough down. Roll out to a 16x12" rectangle on a lightly floured surface. Cut in half and roll up each half along the long edges. Roll back and forth to seal. Make diagonal slits in the top of each loaf, about 2" apart. Place on a greased cookie sheet, cover, and let rise in a warm place until doubled, 30-40 minutes.

4. Preheat oven to 375 F. Whisk egg yolk and water together and brush over each loaf. Bake for 20-25 minutes until golden brown.

Spicy Honey-Brushed Chicken Thighs

Sometimes you want to throw together a small meal that is simple, fast, but still really great tasting. This is it.


We had these with polenta and a small side salad.

The original recipe came from Cooking Light magazine.

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 2 t garlic powder
• 2 t chili powder
• 1 t salt
• 1 t ground cumin
• 1 t paprika
• 1/2 t cayenne pepper
• 8 boneless, skinless chicken thighs, trimmed
• 6 T honey
• 2 t cider vinegar

1. Combine garlic powder, chili powder, salt, cumin, paprika and cayenne pepper in a bowl. Add the chicken thighs and coat well.

2. Spray a baking sheet with cooking spray. Add chicken and broil 5 minutes per side.

3. Combine the honey and vinegar. Brush 1/2 of the mixture over the chicken and broil another minute. Turn chicken over and brush with remaining honey/vinegar mixture and broil one more minute or until it is done. Serve.

Chili Con Carne

This time of year, I make a big ole batch of chili every Sunday for my lunches through the week.


The flavors from this very simple recipe are great. Make sure you trim your meats of some of the fat, specially the pork shoulder.

Makes: 8 servings
Prep time: 20 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 1/2 pounds chuck, cut into bite-sized pieces
• 2 1/2 pounds pork shoulder, cut into bite-sized pieces
• 1/2 cup corn oil
• 2 large yellow onions, chopped
• 10 cloves garlic, minced
• 1/2 cup chili powder
• 2 T chili powder
• 1 T ground cumin
• 2 t dried oregano
• 1 15 oz can diced tomatoes
• 5 cups chicken broth
• 2 15 oz cans pinto beans, rinsed and drained
• Cooked rice, cornbread, etc, for serving
• Shredded cheddar, sour cream, etc, for garnish

1. Season meat with salt and pepper. Heat 2 tablespoons of the oil in a large pot or a Dutch oven over medium-high heat. Add the meat in batches and sear on all sides. Remove to paper towel-lined plate.

2. Add the onions to the pot and cook for 10 minutes. Add the garlic and cook for 2 more minutes.

3. Add 1/3 cup of the chili powder, cumin, and oregano. Stir well and cook for 2 more minutes.

4. Add the tomatoes, 4 cups of the chicken stock, and the meat (plus any juices). Bring to a boil then reduce to a simmer. Season with salt and pepper. Cover and cook for 1 hour.

5. Place half of the beans and the last 1 cup of the stock into a blender and puree. Add to the chili along with the other can of beans. Cook another hour or until the meat is tender.

6. Add the remaining chili powder, season with salt and pepper. Stir then serve over rice or cornbread. Garnish as desired with sour cream, shredded cheese, etc.

Omlette

Sometimes you just want to load up on some breakfast for dinner.


So, I made a few omlettes, and did up some bread and bacon on the side. Perfect.

Makes: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1/2 medium green bell pepper, chopped
• 1/2 small onion, chopped
• 3 small tomatoes, chopped
• 1/2 cup celery, chopped
• 1/2 cup mushrooms, chopped
• 1/2 cup cooked ham, chopped
• 1/2 t salt
• 1/4 t pepper
• 6 large eggs
• 4 T butter, divided
• 1/2 cup cheddar cheese, shredded

1. Melt 2 tablespoons of butter in a saute pan over medium-high heat. Add onions and peppers and saute until starting to get tender.

2. Add celery, tomatoes, mushrooms and ham and simmer for another 10 minutes.

3. Meanwhile, melt 1 tablespoon of butter in a large skillet. Beat 3 of the eggs and add to skillet. Cook eggs on one side, swirling the pan as they cook. Use a spatula to keep the edges from sticking. When almost done, add 1/4 cup of the cheese to the middle of the eggs. Fold over in half and transfer to a plate. Repeat with other 3 eggs and another tablespoon of butter.

4. Serve eggs topped with the vegetable topping.

Turtle Graham Bars

These bars are sooooooooo yummy!


The original recipe came from Claire Robinson.


Makes: 12 servings
Prep time: 15 minutes
Cook time: 45 minutes
Printable Recipe

Ingredients:

• Graham crackers
• 2 sticks unsalted butter
• 1 cup brown sugar
• 1 cup pecans, chopped
• 1/4 t sea salt, plus more for topping
• 12 oz dark chocolate, chopped fine (or use chips)

1. Preheat oven to 350 F.

2. Line a baking sheet with a silicone mat. Cover with a single layer of graham crackers.

3. Put butter, brown sugar, pecans and 1/4 teaspoon salt in a saucepan over medium heat. Bring to a boil and continue boiling for 2-3 minutes, stirring often.

4. Pour butter mixture over crackers. Bake for 15 minutes.

5. Melt chocolate per manufacturer's instructions in a microwave or in a double boiler. Pour over crackers, then sprinkle with more salt. Refrigerate for 30 minutes, cut or break into bars, and serve.

Subaru of Indiana Automatic Plant Tour

A couple of co-workers and I met up at the massive Subaru manufacturing plant outside Lafayette, IN, last week and were given a guided tour.


Anyone can sign up for a tour on their website, here.

We got to see a lot of the manufacturing process, mostly from catwalks above where all the work is being done. They make Subaru Tribecas, Outbacks, and Legacy vehicles, along with some Toyota Camrys. Cars and parts and sub-assemblies were everywhere. I was surprised as to how quiet it was. And very organized and clean.

If you have a spare hour, and don't mind heights, sign up for a tour. It's really impressive!

Asian Grilled Chicken Salad

This salad came out really great. We'll definitely be making this again.


I think I might substitute shrimp for the chicken next time.

Makes: 4 servings
Prep time: 35 minutes
Cook time: 25 minutes
Printable Recipe

Ingredients:

• 1/4 t ground ginger
• 1/3 cup honey
• 1/3 cup red wine vinegar
• 4 boneless skinless chicken breasts, butterflied
• 1/4 cup vegetable oil
• 1 T Dijon mustard
• 1/3 cup Worcestershire sauce
• 8 cups lettuce or mixed salad greens

1. Mix all ingredients except chicken and salad in a bowl. Place chicken in a shallow dish and add half of the dressing. Cover and refrigerate for 30 minutes.

2. Cook chicken on grill or under broiler 5-10 minutes per side or until done. Let rest 5 minutes.

3. Slice chicken into strips and serve over salad with dressing.

Caesar Salad with Roasted Shrimp and Lemon Parmesan Dressing

We really like the combination of roasted, peppery shrimp and the lemon Parmesan dressing on this salad.


Adjust the ratio of the Dijon and lemon in the dressing depending on whether you want a more mustardy or lemony dressing.

And remember to use wild-caught US shrimp.

Makes: 4 servings
Prep time: 10 minutes
Printable Recipe

Ingredients:

• 2 heads romaine lettuce (or a mix of greens)
• 1/2 small red onion, sliced or chopped
• Lemon Parmesan dressing (see below)
• Roasted shrimp (see below)
• Croutons

1. Tear lettuce into pieces and toss with onion and a 1/2 cup of the dressing. Top with shrimp and croutons and serve.

Lemon Parmesan Dressing

Ingredients:

• 1 cup extra virgin olive oil
• 2 lemons, juiced and zested
• 1/2 Worcestershire sauce
• 1 T Dijon mustard (more or less)
• 1/2 cup fresh grated Parmesan cheese
• 2 cloves garlic, minced

1. Place all ingredients in a blender and puree until smooth. Add salt and pepper to taste.

Roasted Shrimp

Makes: 4 servings
Cook time: 10 minutes

Ingredients:

• 1 lb medium shrimp, peeled and deveined (I used 30 count shrimp)
• 2 T olive oil
• 1 t salt
• 1/2 t black pepper

1. Preheat oven to 400 F.

2. Place shrimp in a bowl. Drizzle with oil and season with salt and pepper. Mix well to coat.

3. Spread shrimp on baking sheet and place in oven for 6-8 minutes until pink. Cool for 3 minutes before serving.

Catfish Sandwich with Louisiana Tartar Sauce

I figured I'd better make up for my recent post of a McDonald's fish sandwich, so.....

This is my take on a recipe I found in a past edition of Louisiana Cookin', a great magazine.


I really like the kicked-up tartar sauce.

Makes: 2 sandwiches
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 2 medium-sized catfish filets
• 1 T salt
• 1 T cayenne (to taste)
• 1/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1/2 cup milk
• 1-2 cups vegetable oil, for frying
• 1/2 lemon
• Bread slices
• Lettuce, red onion, etc for topping
• Tartar sauce (see below)

1. Rinse fish and pat dry. Season with half of the salt and cayenne.

2. Combine cornmeal and flour and season with remaining salt and cayenne and place in a pie pan.

3. Pour milk into another pie pan.

4. Heat oil to 365 F. Dip catfish into milk, then the cornmeal mixture, covering well. Let stand for 1 minute then fry, about 3 minutes per side, until golden brown drain on paper towels.

5. Assemble sandwiches with fish and toppings.

Tartar Sauce:

Makes: 1 1/4 cups
Prep time: 1 hour

Ingredients:

• 1 cup mayonnaise
• 1 t garlic, chopped
• 1 T fresh parsley, chopped
• 1 T green onion, chopped
• 1 T Creole mustard (I used Zatarain's)
• 1/4 - 1/2 t hot sauce (I used Louisiana Hot Sauce)

1. Combine all ingredients and mix well. Add salt and pepper to taste. Refrigerate for at least one hour before serving.

Fish Sandwich

Yep, it looks like what you're thinking... A McDonald's filet-o-fish sandwich. And it tastes exactly like one, too.


I'm not sure why I ended up making these, but they were fun and actually pretty good. I was pressed for time, so the fries are Ore-Ida fast food style.

Makes: 2 sandwiches
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 2 hamburger buns
• 2 breaded fish patties (Mrs. Paul's square patties work best)
• 2-4 slices American cheese
• Tartar sauce (see below)

1. Lightly grill or toast the buns.

2. Cook fish according to box instructions.

3. Divide tartar sauce between two bun tops and spread.

4. Add fish to bottom buns, top with cheese and top buns. Serve.

Tartar Sauce

Ingredients:

• 2 T mayonnaise
• 2 t sweet pickle relish
• 2 t onion, minced

1. Mix all ingredients, along with a pinch of salt. Refrigerate until ready to use.

Sparkling Peppermint Sugar Cookies

Anita made these cookies for a holiday party and work and everyone loved them.


The original recipe came from Land O' Lakes, but we ran across it on the We are not Martha blog.

Makes: 24 cookies
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 3/4 C sugar
• 1 stick butter, softened
• 1 egg
• 1/2 t vanilla extract
• 1/4 t peppermint extract
• 1 2/3 C all-purpose flour
• 1 t cream of tartar
• 1/2 t baking soda
• 1/2 t salt
• 7 crushed candy canes
• 1/4 C sugar, for coating

1. Preheat oven to 350 F.

2. Line two large cookie sheets with parchment paper.

3. Combine 3/4 cup sugar, butter, egg, vanilla, and peppermint extract in your mixers bowl. Beat on medium until creamy.

4. Reduce mixer speed to low and add the flour, cream of tartar, baking soda, and salt. Continue beating until well mixed.

5. Stir 1/4 cup of the crush candy into the dough.

6. In a separate bowl, mix 1/4 cup sugar and the remaining crushed candy.

7. Shape dough into balls about 1" in diameter. Roll in sugar/candy mix to coat. Place on cookie sheets, 2" apart. Bake 8-10 minutes or until lightly browned on the edges.

8. Let cool for 1 minute then remove to wire racks to finish cooling.

Blackened Chicken Alfredo

This came out soooo good.


The only bad thing about blackening chicken indoors is you will smoke up the house good. But it's worth it. Well worth it!

For best results, blacken the chicken in a cast iron skillet. You need a pan that can get really, really hot and put a nice blacken on the chicken.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

4 boneless, skinless chicken breasts, butterflied
3/4 cup blackening seasoning (I used Zatarain's)
5 T butter
2 cloves garlic, minced
2 cups heavy cream
1/4 t white pepper
1/2 cup Parmesan cheese, grated
3/4 cup Mozzarella cheese, shredded
1 12 oz box angel hair pasta
Fresh parsley, chopped, for garnish

1. Put a large pot of salted water over high heat.

2. Preheat oven to 350 F.

3. Heat a large cast iron skillet over high heat.

4. Spread blackening seasoning out on a plate. Coat the chicken on both sides. Place into skillet and blacken on both sides. Remove skillet from stovetop and place in the oven for about 10 minutes or until the chicken reaches 165 F. Remove.

5. Start cooking the noodles per box instructions.

6. Melt butter in a medium saucepan over medium heat. Add garlic, cream, white pepper. Bring to a simmer, stirring often.

7. Add the Parmesan cheese and simmer for about 10 minutes or until the sauce has thickened.

8. Add Mozzarella cheese and stir until smooth.

9. Drain pasta noodles and place on serving plates. Slice chicken into strips and put on top of pasta. Spoon sauce over the top, garnish with parsley, and serve.

Pizza Puffs

We made these as an hors d'oeuvres for our family's Thanksgiving get together.


We used our tomato sauce for dipping, though we pureed it first and added a few pinches of red pepper flakes to spice it up a bit. You can take it up another notch and use hot sausage instead of regular pork sausage.

The original recipe comes from the Plain Chicken blog.

Makes: 4 dozen or so
Prep time: 15 minutes
Cook time: 14-18 minutes
Printable Recipe

Ingredients:

• 1 pound bulk sausage
• 1/2 cup pepperoni, chopped
• 2 t Italian seasoning
• 3 cups Bisquick
• 4 cups shredded mozzarella cheese
• about 1 cup buttermilk
• Our tomato sauce, pureed (or store-bought pizza sauce) for dipping

1. Preheat oven to 400 F.

2. Heat a skillet over medium-high heat. Crumble the sausage into the skillet and cook until done. Remove to a paper towel-lined plate.

3. In a large bowl, combine the Bisquick, Italian seasoning, and cheese. Add pepperoni and the sausage.

4. Add most of a cup of buttermilk and combine well with a fork. You may need to add more buttermilk. You want the batter to be moist, but not runny.

5. Form batter into 1 1/2" balls and place on baking sheets, 2" apart. Bake 12-18 minutes or until browned. We ended up using 4 sheets and had to bake them in batches.

6. Serve hot with warm dipping sauce.

Stromboli

These were absolutely delicious. We couldn't stop eating them.


The crust is so tasty, with the perfect texture. The only hard part was rolling them up, and that's probably because I doubled the amount of sausage.


You could substitute store-bought dough if you don't want to go through the trouble (such as it is) of making your own.

Next time we might try some different stuffing ingredients. Maybe add some mushrooms, or Canadian bacon.

The original recipe comes from Emeril Lagasse.

Makes: 4 servings
Prep time: 2 hours
Cook time: 1 hour
Printable Recipe

Ingredients:

• Basic pizza dough (see below)
• 1/2 pound hot Italian sausage, removed from casings
• 1 cup yellow onion, sliced thin
• 1/2 cup red bell pepper, sliced thin
• 1/2 cup green bell pepper, sliced thin
• 2 jalapeño peppers, minced
• 4 cloves garlic, minced
• 1 t Italian seasoning
• 1/2 cup sliced ham
• 1/4 pound pepperoni slices
• 1/2 cup black olives, sliced
• 4 cups Italian cheese mix, divided
• 1 large egg
• 1 cup freshly grated Parmesan cheese

1. Crumble the sausage into a large skillet over medium-high heat and cook until browned, about 5 minutes. Remove to a paper towel-lined plate.

2. Add the onions, bell peppers, and jalapeños and cook until they soften, 4-5 minutes.

3. Add garlic and Italian seasoning and cook for 1 more minute. Remove from heat and let cool.

4. Divide the dough in half and roll one half out to a 10x14" rectangle on a lightly floured surface.

5. Top dough with half each of the sausage, vegetable mixture, pepperoni, olives, ham, and Italian cheese mix, leaving a 1" border along the edges.

6. Mix egg with 1 tablespoon of warm water in a cup to make an egg wash. Brush the egg wash along one of the 14" edges of the dough. Beginning on the opposite 14" edge, roll up the dough into a log. Pinch the edges and ends together and transfer to a large greased baking dish.

7. Perform steps 4-6 again with the remaining ingredients. Let the two stromboli rolls set for 20-30 minutes. Meanwhile, preheat the oven to 375 F.

8. Brush tops of stromboli with remaining egg wash. Bake until lightly golden brown, about 20 minutes. Top with Parmesan cheese and heat an addition 5 minutes.

9. Remove from oven and let rest for 10 minutes. Cut into 1-2" slices and serve.

Basic Pizza Dough

Makes: Enough for 2 stromboli
Prep time: 5 minutes
Cook time: 1 hour 45 minutes

Ingredients:

• 1 cup warm water
• 2 1/2 t active dry yeast
• 1 t sugar
• Olive oil
• 3 cups all-purpose flour
• 1 t salt

1. Combine the water, yeast, sugar and 1 tablespoon of olive oil in a large bowl. Stir. Let sit until foamy, about 5 minutes.

2. Add the salt and 1 1/2 cups of the flour to the bowl and mix by hand. Continue adding flour 1/4 cup at a time, mixing well each time. Tough will be slightly sticky. Form into a large ball.

3. Turn dough out onto a lightly floured surface and knead until smooth but still sticky, 3-5 minutes.

4. Drizzle 1-2 teaspoons of olive oil into a large bowl and spread along sides and bottom until the bowl is well-coated. Add the ball of dough, rolling it around inside the bowl to coat it completely in the oil. Cover bowl with plastic wrap and place somewhere warm. Let rise 1 1/2 hours until doubled in size.

5. Punch dough down before using.

Mushroom Bourguignon

This came out wonderfully well. This is basically a beef bourguignon, but without the beef. It's not fully vegetarian since we used beef broth. You could make it with vegetable broth and still end up with a magnificent dish.


We had Brussels sprout gratin on the side. Anita made a few loaves of French bread baguettes that came out really well, so we had that on the side too. It was a great meal!

We found the original recipe over on Smitten Kitchen.

Makes: 2 servings
Prep time: 15 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 1 T olive oil
• 1 T butter, softened
• 1 lb portobella mushrooms, cleaned, cut into 1/4" slices
• 1/4 cup carrot, diced
• 1/2 small yellow onion, diced
• 1 clove garlic, minced
• 1/2 cup red wine
• 1 cup beef broth
• 1 T tomato paste
• 1/4 t dried thyme
• 2 t all-purpose flour
• 1/2 cup frozen pearl onions, thawed and skinned
• Egg noodles, cooked
• Sour cream, for garnish
• Fresh parsley, chopped, for garnish

1. Heat 1/2 tablespoon of the oil in a Dutch oven over high heat. Add the mushrooms and sear them until they begin to darken, about 3-4 minutes. Do not let the mushrooms soften. Remove the mushrooms.

2. Add remaining oil to pot, reduce heat to medium, and add the onion, carrots, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 10 minutes or until onions start to brown.

3. Add the garlic and cook for one more minute.

4. Add the wine and deglaze the pot. Add the tomato paste, broth, and the mushrooms. Bring to a boil then reduce to a simmer. Continue simmering for 20 minutes or until the mushrooms are tender.

5. Add pearl onions and simmer for another 5 minutes.

6. Mix flour with butter and stir into the pot. Continue simmering, on low heat, until the sauce thickens. Add salt and pepper to taste.

7. Serve over noodles and top with sour cream and parsley.

Brussels Sprout Gratin

We usually eat Brussels sprouts roasted. I think this recipe will change that, because these are insanely yummy.


The original recipe came from Claire Robinson.

Makes: 6-8 servings
Prep time: 15 minutes
Cook time: 25 minutes
Printable Recipe

Ingredients:

• 1 pound Brussels sprouts, trimmed
• 2 T butter
• 2 T all-purpose flour
• 1 1/2 cups milk, at room temperature
• 1 cup grated Gruyere cheese

1. Preheat oven to 400 degrees F.

2. Bring a large pot of salted water to a boil. Add sprouts and cook for 5-7 minutes or until they begin to soften. Remove to an ice water bath. Remove and drain once cooled.

3. Melt the butter in a medium saucepan over medium heat. Add flour, stir, and continue cooking until smooth. Add the milk and whisk until the sauce becomes creamy, 3-4 minutes. Season with salt and white pepper.

4. Halve the sprouts and place them in a 2 quart baking dish. that has been sprayed with non-stick spray. Pour sauce over sprouts then sprinkle with the cheese. Bake for 10-15 minutes or until golden and bubbly.

Garlic Cheese Bread

This isn't your normal, everyday cheese bread. The asiago really kicks it up, along with the green onions.

The original recipe can be found over at CD Kitchen.

Makes: 8 servings
Prep time: 10 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 loaf French bread or a baguette
• 1/2 cup butter, softened
• 1 cup Monterrey Jack cheese, shredded
• 1 cup Asiago cheese, shredded
• 1 cup mayonnaise
• 3 green onions, sliced
• 2 cloves garlic, minced

1. Preheat oven to 350° F.

2. Split bread in half horizontally.

3. Mix the remaining ingredients in a small bowl. Spread mixture on bread halves.

4. Bake for 7 minutes, then place under broiler on high for 3 more minutes until brown and bubbly. Slice and serve.

Smoked Sausage Skillet

This is a super easy, tasty recipe. Ready in less than 15 minutes if you have cooked rice on hand.


Makes: 4 servings
Prep time: 10 minutes
Cook time: 13 minutes
Printable Recipe

Ingredients:

• 1 lb package cooked smoked sausage, cut into 1/2" thick pieces
• 1 large zucchini, sliced
• 2 cups corn
• 1 small red bell pepper, chopped
• 1 small white onion, chopped
• 1 15 oz can black beans, drained and rinsed
• 2 cups cooked white rice
• 1/2 cup salsa
• 1 t chili powder
• 1 cup shredded Mexican cheese blend

1. Heat a large skillet over medium-high heat. Add sausage, zucchini, corn, pepper, and onion. Cook for 8 minutes or until veggies are cooked and sausage is warmed.

2. Add black beans, rice, salsa, and chili powder. Heat and stir for 5 minutes or until completely heated.

3. Serve sprinkled with the cheese blend.

Easy Chili

This is an easy-to-make, but super-tasty chili. The salsa really gives it great flavor.


I found the original recipe in The Real Chili Cookbook, a great book full of almost 100 chili recipes!

Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 T oil
• 2 pounds chuck, cut into bite-sized pieces
• 1 1/2 cups hot salsa
• 2 beef bouillon cubes
• 1 medium white onion, chopped
• 3-4 T chili powder
• 1 t ground cumin
• 1 t dried oregano
• 1 t garlic powder
• 1 t celery salt
• 1 cup corn

1. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the salsa and fry for 5 minutes.

2. Dissolve the bouillon cubes in 1 cup boiling water and add, along with 2 more cups of water, to the salsa. Reduce to a simmer.

3. Heat the remaining oil over high heat in a Dutch oven or large pot. Add the beef and brown. Add the onions and cook for about 5 minutes or until onions start to soften.

4. Add the salsa and all remaining ingredients except for the corn to the pot. Simmer for 2-2 1/2 hours or until the beef is tender.

5. Add the corn. Season with salt. Simmer for 30 minutes.

The Big Ben Burger

This is our thirtieth, and last, burger from the Cheese & Burger Society.


I can definitely say we ended up on a high note. Not that there were any bad burgers along the way, that's for sure. This one just stands out as one of the best. The pickled onions and balsamic mayo are truly great on this burger.

Makes: 2 burgers
Prep time: 15 minutes
Cook time: Varies depending on desired doneness
Printable Recipe

Ingredients:

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• 1/3 cup blue cheese, crumbled
  
• Watercress
• 4 slices thick-cut bacon, cooked
• Pickled red onions (see below)
• Balsamic mayonnaise (see below)
• Ciabatta rolls

1. Form beef into 2 patties and season. Place on grill and cook to your desired doneness. Brown rolls and remove.

2. To assemble burgers, top bottom rolls with watercress and pickled onions. Add patties, bacon, and cheese. Slather top rolls with mayo and serve.

Pickled Red Onions

Makes: 8 servings
Prep time: 5 minutes
Cook time: 5 minutes, plus cool time

Ingredients:

• 3/4 cup white vinegar
• 3 T sugar
• 1 bay leaf
• 5 allspice berries
• 5 whole cloves
• 1 dried chile pepper
• 1 large red onion, sliced thin

1. Heat the vinegar, sugar, seasonings, chile pepper and a pinch of salt in a small saucepan.

2. Add onion, lower heat, and simmer for 30 seconds.

3. Remove from heat and let cool. Refrigerate until ready to use.

Balsamic Mayonnaise

Makes: 1 cup

Ingredients:

• 1 cup mayonnaise
• 3 T balsamic vinegar (use a good, quality balsamic)
• 1/8 t cayenne pepper

1. Combine all ingredients.

Crab Louie Burger

Don't let a little cool weather stop you from firing up the grill and making a great burger. This is the twenty ninth burger we've made from the Cheese and Burger Society.


This is a really refreshing, tasty burger. We'd make this one again in a heartbeat!

Makes: 2 burgers
Prep time: 15 minutes
Cook time: Varies depending on desired doneness
Printable Recipe

Ingredients:

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• 4 slices Monterrey Jack cheese
  
• 1 small avocado, skinned, pitted and sliced
  
• 2 slices tomato
  
• 2 T caramelized onion mayonnaise (see below)
• 1/2 cup crab meat, shredded
  
• Romaine lettuce
  
• 2 buns

1. Form beef into 2 patties and season. Place on grill and cook to your desired doneness. Add cheese and melt slightly. Remove. Brown buns and remove.

2. To assemble burgers, top bottom buns with lettuce. Add patties, tomato, crab, and avocado. Slather top buns with mayo and serve.

Caramelized Mayonnaise

Makes: 1 cup
Prep time: 5 minutes
Cook time: 2 hours

Ingredients:

• 1 medium white onion, sliced
• 1/4 t sugar
• 1 t olive oil
• 1 cup mayonnaise
• 1 clove garlic, minced

1. Heat oil in a medium skillet over medium-high heat.

2. Add onion and saute until tender. Add salt and pepper to taste.

3. Add sugar and continue cooking onion for 30 minutes to an hour until rich brown in color. Remove and cool.

4. Chop onions and place in a bowl. Add remaining ingredients, stir well, cover, and chill for at least 30 minutes before using.

Quick Bean Dip

Grab a big ole bag of Frito Scoops and dig in!

Makes: 4 servings
Prep time: 5 minutes
Cook time: 5 minutes
Printable Recipe

Ingredients:

• 1 15oz can refried beans (I used La Preferida)
• 1 cup Monterrey Jack cheese, shredded
• 1/2 t chili powder
• 1 t onion salt
• 1/2 t garlic powder
• Jalapeño, diced, for garnish, if desired

1. Place all ingredients except cheese in a saucepan, mix, and heat. You can also heat in a microwave.

2. Add cheese and melt. Serve with corn or tortilla chips, top with jalapeño and more cheese for garnish if desired.

Buffalo Style Popcorn

We made up a big ole batch of this for today's football games! It won't last!


Adjust the celery seed and hot sauce to suit your tastes.

Makes: 2 1/2 quarts, 10 servings
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

• 2 1/2 quarts popped corn (I used Blue Heron from Fireworks Popcorn)
• 2 cups corn chips, slightly broken
• 1 cup dry-roasted peanuts
• 1/4 cup butter
• 2-4 T Louisiana-style hot sauce, such as Frank's
• 1/2-1 t celery seed
• 1/4 t salt

1. Preheat oven to 350 F.

2. Set aside 2 cups of the popcorn.

3. Add peanuts and chips to the remaining popcorn.

4. Put butter, hot sauce, celery seed and salt in a microwave safe bowl and melt. Mix. Spread over popcorn/peanut/chip mixture and mix well.

4. Spread popcorn mixture over baking sheet and bake for 10 minutes.

5. Place mixture in large bowl and add reserved popcorn. Serve.

7-Layer Dip

Anita made this the other day for a family get-together.


You don't see 7-layer dips much any more. I'm not sure why, they're great! (If I'd made this, I would've added some heat. Like maybe some diced jalapeños or hot sauce, but that's just me.)

Makes: 16 servings
Prep time: 15 minutes
Printable Recipe

Ingredients:

• 1/4 cup sour cream
• 1/4 cup mayo
• 1 10 oz can refried beans
• 4 T taco seasoning (1 store-bought packet or use our favorite recipe)
• 2 ripe avocados
• 1/2 lime, juiced
• 1 cup finely shredded cheddar cheese
• 1 medium tomato, seeded and chopped
• 1/4 cup black olives, sliced
• 1 green onion, sliced
• Tortilla chips

1. Mix the sour cream and mayo.

2. Warm the beans. Add the taco seasoning and mix.

3. Chop the avocado into another bowl. Add the lime juice and salt and pepper to taste. Mash well.

4. Begin assembling dip in a 9x13 dish. First, spread all of the bean mixture out. Next, add the avocado (it won't spread easily, so just spoon it over the beans). Third, add the sour cream/mayo. Next, the cheese, followed by tomato, black olives, and green onion.

5. Serve with tortilla chips.

Texas Chili

This is a great, hearty, beefy chili. No beans. Nothing getting in the way of good chili taste. I highly recommend it!


The original recipe came from the Texas Cooking website.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 2 1/2 - 3 hours
Printable Recipe

Ingredients:

• 2-4 T chili powder
• 2 pounds chuck, cut into bite-sized pieces
• 2 T oil
• 1 32 oz carton beef stock (plus more if needed)
• 1/3 cup garlic, chopped fine
• 1 large yellow onion, chopped fine
• 2 T ground cumin
• 1 T ground oregano
• 1/2 cup paprika

1. Heat oil over high heat in a large Dutch oven or pot. Add beef and brown, 6-10 minutes.

2. Add chili powder and stock. Bring to a boil and reduce to a simmer. Continue simmering, uncovered, for 1 hour.

3. Add remaining ingredients and continue simmering until meat is very tender, about an hour. Add more stock if chili gets too thick.

4. Skim any fat off surface and serve.

6-Bean Chili

This makes a huge batch of good, stick-to-your-ribs, warm-ya-up chili! There's nothing better on a chilly fall day!


As you might can tell, I'm big on putting a good dollop of sour cream on my chili. I love that coolness with the heat of the chili.

Makes: 12 servings
Prep time: 20 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 pounds chuck, cut into bite-sized pieces
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 T chili powder
• 2 t salt
• 1 1/2 t ground cumin
• 1 t black pepper
• 1/2 t cayenne pepper
• 1/8 t ground coriander
• 1/8 t ground cinnamon
• 2 bay leaves
• 1 28 oz can diced tomatoes
• 4 cups beef broth
• 1 can great northern beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 can light kidney beans, rinsed and drained
• 1 can dark kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can navy beans, rinsed and drained
• Sour cream, shredded cheddar cheese and green onions for garnish

1. Brown meat in a large pot or Dutch oven.

2. Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.

3. Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally.

4. Add beans, stir, and cook another 30 minutes. Add cilantro and season to taste.

5. Service garnished with sour cream, cheddar, and chopped green onions.

Glazed Cinnamon Rolls

Everyone loves these when I make them. They are unbelievably easy to make.


I put a few roasted pecans on them. You never know if people want them, like them, or are allergic to them, so I just put them on a few of the rolls.

This recipe requires a bread machine. You could make the dough in a mixer, too.

Makes: 9 rolls
Prep time: 2 1/2 hours
Cook time: 20 minutes
Printable Recipe

Ingredients:

For the rolls:

• 3/4 cup water (plus more)
• 2 T butter (unsalted), softened
• 2 1/2 cups bread flour
• 1/4 cup sugar
• 1 t salt
• 1 t yeast

For the filling:

• 1/3 cup sugar
• 2 t ground cinnamon
• 2 T butter (unsalted), softened

For the glaze:

• 1 cup powdered sugar
• 1/2 t vanilla
• 2 T milk (or more)
• Roasted pecans (optional)

1. Place the roll ingredients into your bread machine and process on the dough cycle. You might have to add a bit more water to make the dough.

2. When the dough is finished, roll it out on a floured surface into a 9" x 9" square.

3. Mix the sugar and cinnamon filling ingredients together. Spread the butter over the dough (I used a brush). Sprinkle with all of the filling.

4. Roll the dough into a tight log. Pinch the seams to seal. Cut into 1" slices and place into a 9" x 9" greased pan.

5. Cover the pan with plastic wrap and place in fridge overnight or let rise for 1 hour on the counter.

6. Preheat oven to 375 F. Remove the wrap from the pan and bake about 20 minutes or until golden.

7. Mix the glaze ingredients together. You might need to add more milk. You don't want the glaze to be too thick, but just thin enough to drizzle. Drizzle glaze over rolls (and add roasted nuts if desired) and serve immediately.

Bohemian Burger

This is the twenty eighth burger we've made from the Cheese and Burger Society.


The pesto mayo and melted Gouda really make this burger pop.

Makes: 2 burgers
Prep time: 15 minutes
Cook time: Varies depending on desired doneness
Printable Recipe

Ingredients:

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• 2 slices Gouda cheese
• 4 slices fried prosciutto (I substituted 4 slices cooked bacon)
• 4 slices turkey deli meat
• 2 T pesto mayonnaise (see below)
• Spinach
• 4 slices oat bread

1. Form beef into 2 patties and season. Place on grill and cook to your desired doneness. Add cheese and melt slightly. Remove. Brown bread slices and remove.

2. To assemble burgers, top bottom bread slices with spinach. Add patties, followed by prosciutto and turkey. Slather top bread slices with may and serve.

Pesto Mayonnaise

Makes: 1/4 cup

Ingredients:

• 2 T mayonnaise
• 2 T pesto

1. Combine all ingredients in a small bowl. Add salt and pepper to taste.

Beef and Italian Sausage Chili

This is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn't hot (but can be if you add a lot of hot sauce).


I found this recipe in Marje Lambert's great cookbook, The Real Chili Cookbook. I did make a few minor changes for our tastes.

Makes: 6-8 servings
Prep time: 10 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 1/2 pound Italian-style pork sausage
• 2 pounds chuck, cut into bite-sized cubes
• 1 medium white onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 2 14 1/2 oz cans beef broth
• 8 oz can tomato sauce
• 2 T chili powder
• 2 t ground cumin
• Hot sauce, to taste

1. Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.

2. Add the beef and cook until browned. Spoon off excess fat.

3. Add onion, bell pepper and garlic and cook another 4 minutes.

4. Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.

5. Season with salt if needed. Serve hot.

Cajun Coffee

It's time for a big ole cup of Good Mornin' America!


Makes: 2 servings
Printable Recipe

Ingredients:

• 2 cups strong coffee (I used home-ground Community coffee)
• 2 T molasses
• 2 T dark rum (optional)
• Nutmeg, for garnish
• Whipped cream, for topping

1. Place molasses and coffee in small sauce pan and heat. Do not boil.

2. Remove from heat and add the rum. Pour into cups. Top with whipped cream and a sprinkle of nutmeg. Serve immediately.

Harvest Creamy Corn Soup

Popcorn on soup? Yes! Better than crackers!


This is a tasty almost-veggie soup. It does have a little bit of bacon in it.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 4 slices thick cut bacon, chopped
• 1 medium white onion, chopped
• 2 cups corn
• 1 medium zucchini, chopped
• 1 pound small potatoes, chopped
• 1 red bell pepper , chopped
• 1 bay leaf
• 2 t dried thyme
• 1 t paprika
• 3 T all-purpose flour
• 1 quart chicken stock
• 1 cup heavy cream
• 1/2 cup fresh parsley, chopped
• Hot sauce, to taste
• Popcorn or crackers

1. Heat a large pot over medium-high heat. Add bacon and cook until slightly crisp.

2. Add onions, corn, zucchini, potatoes, bell pepper, thyme, bay leaf, paprika, and salt and pepper to taste. Cook for 7-8 minutes until the veggies start to soften.

3. Sprinkle flour into pot. Stir and cook 1 minute.

4. Add the stock. Bring to a boil. Reduce to a simmer and let the sauce thicken.

5. Add the cream, parsley, and hot sauce and simmer 5 more minutes.

6. Serve with crackers or popcorn.

Waldorf Burger

This is the twenty seventh burger we've made from the Cheese and Burger Society.


Yummy! The walnuts and cherries on this are really great. I was a tad bit skeptical when I first saw it, but when I tasted it I was sold!

Makes: 2 burgers
Prep time: 15 minutes
Cook time: Varies depending on desired doneness
Printable Recipe

Ingredients:

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• Blue cheese, to taste
• 2 T dried cherries
• 2 T toasted walnuts
• Lettuce
• 4 slices red onion
• 2 T Dijon mustard
• 2 Hamburger buns

1. Form beef into 2 patties and season. Place on grill and cook to your desired doneness. Add cheese and melt slightly. Remove. Brown buns and remove.

2. To assemble burgers, top bottom buns with lettuce, cherries and walnuts. Add patties, followed by red onion. Slather top buns with Dijon and serve.

Gypsy Burger

This is the twenty sixth burger we've made from the Cheese and Burger Society.


This is one of my favorite burgers. The cold crispiness of the cucumbers, along with the ranch dressing, really works well with the red onion and mozzarella and Parmesan cheeses.

Makes: 2 burgers
Prep time: 15 minutes
Cook time: Varies depending on desired doneness
Printable Recipe

Ingredients:

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• 4 slices peppered bacon, cooked
• 1 small cucumber, sliced
• 4 slices red onion
• 4 slices tomato
• 2 T Ranch dressing
• Shaved Parmesan cheese
• Sliced Mozzarella cheese

1. Form beef into 2 patties and season. Place on grill and cook to your desired doneness. Add mozzarella cheese and melt slightly. Remove. Brown buns and remove.

2. To assemble burgers, slather bottom buns with dressing. Add onion, tomato, and cucumber. Add patties, bacon, and Parmesan cheese. Add top buns and enjoy!

Steak Fajitas

I can't believe I've never made steak fajitas. I did make some chicken fajitas from a different recipe a while back, and they were quite good. I hadn't even really thought about making them again until the other day, when I was in the grill section of our local grocery store. They had cast iron servers on sale for about $6 a piece. They are normally as much as $15, I think. So I grabbed a few servers, some meat, some fresh veggies, went home and made these great fajitas!

If you don't like your veggies big and crunchy like we do, just cut them a bit thinner. They'll soften up just fine for ya!


The best part of this recipe is the marinade for the meat. It was very, very tasty. We used beef, but you can use chicken, or even shrimp. Just make sure to adjust the marinating time - 15 minutes for shrimp, and 20 minutes for chicken.

Makes: 8 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Printable Recipe

Ingredients:

• 1/4 cup vegetable oil, divided
• 3 T fresh lemon juice
• 1 clove garlic, minced
• 1 t ground cumin
• 1 t garlic powder
• 1 t onion powder
• Hot sauce, to taste
• 1 1/2 pounds skirt steak
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 8 8-inch flour tortillas

For the topping:

• 1 lime, juiced
• Sour cream
• Salsa
• Guacamole
• Cheddar cheese, shredded

1. Place 2 tablespoons of oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt and pepper into a large resealable bag. Add the meat and toss to coat. Place in fridge and marinate for 1 hour.

2. Preheat oven to 400 F.

3. Preheat grill to medium-high. Grill meat until cooked to medium-rare, about 3-5 minutes per side. (Cook chicken until juices run clear, 5 minutes per side, and shrimp about 2 minutes per side until opaque). Let meat rest at least 10 minutes.

4. In a large skillet heat up remaining oil and fry the onions and peppers until crisp-tender. Season with salt and pepper.

5. Wrap tortillas in foil and put in oven with the cast iron servers for 15 minutes.

6. Slice meat thin and place on servers along with peppers and onion. Serve with warmed tortillas and toppings.

Pioneer Burger

This is the twenty fifth burger we've made from the Cheese and Burger Society.


This is a crazy good burger, specially if you love mushrooms like we do. I couldn't find fresh rosemary the day we made these, so I had to leave it off. I'm sure these burgers would've been even better with it!

Makes: 2 burgers
Prep time: 15 minutes
Cook time: Varies depending on desired doneness
Printable Recipe

Ingredients:

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• 2 slices Swiss cheese
• 4 oz wild mushrooms, sauteed
  
• 4 slices thick cut bacon, cooked
• 2 T garlic aioli (see below)
• Lettuce
• 2 Hamburger buns
• Fresh rosemary
  

1. Form beef into 2 patties and season. Place on grill and cook to your desired doneness. Add cheese and melt slightly. Remove. Brown buns and remove.

2. To assemble burgers, slather bottom buns with aioli and add lettuce. Next, add the patties, followed by the mushrooms, bacon, and top buns. Garnish with rosemary.

Garlic Aioli

Note: This recipe requires a raw egg. If you are averse to using a raw egg, you can omit it but the recipe will not turn out as good.

Makes: 1/2 cup
Prep time: 5 minutes

Ingredients:

• 3 garlic cloves, chopped
• 1 large egg
• 1 T fresh lemon juice
• 1 T fresh parsley, chopped
• 1/2 t salt
• 1/4 t fresh ground pepper
• 1/2 cup olive oil

1. Place all but the oil into a blender and puree. Slowly drizzle in the oil with the blender running and process until it has formed a thick emulsion.

Sweet Spiced Nuts

These nuts are really good. A nice mix of sweet with just a hint of heat. I used a bag of mixed nuts that I picked up at the grocery store a few weeks back when they were on sale.


The original recipe comes from the Food Network Magazine.

Makes: 8 servings
Prep time: 5 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 large egg white
• 1 1/2 t salt
• 2/3 cup sugar (can use Splenda)
• 1 t pumpkin spice
• 1/4 t cayenne pepper
• 1 lb mixed nuts (unsalted)
• 1/4 t Worcestershire sauce

1. Preheat oven to 275°.

2. Place the egg white in a large bowl. Whisk until frothy.

3. In a small bowl, mix the sugar, salt, pumpkin pie spice, and cayenne pepper.

4. Add nuts to egg and mix well. Stir in the spice mixture and add the Worcestershire sauce.

5. Spread nuts out on a large parchment paper-lined baking sheet.

6. Bake until golden brown, at least 30 minutes. Let cool. Break into smaller pieces and serve.