Smoky-Spicy Sweet Potato Soup

Ingredients:

4 sweet potatoes (2½ pounds), peeled and sliced 1 inch thick
Salt
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, chopped
1 large onion, chopped
1 large carrot, peeled and shredded
1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
5 sprigs thyme (I just threw in some dried thyme)
1 bay leaf (I just threw in some dried bay leaves
One 32-ounce container chicken broth
1 teaspoon grated peel and juice of 1 orange
1/8 teaspoon ground cinnamon
Honey or maple syrup, for drizzling
Pepper
1 cup sour cream, for passing around the table

Directions:

1. In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.

2. While the potatoes are working, in a medium pot, heat the oil. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tablespoons bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf (because I used dried I left mine in)

3. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.

Note: The soup had a good kick to it. I think if you put in half a chipolte pepper it would be less spicy if you don't like the heat

Unstuffed Pepper and Beef Soup

Ingredients

1 lb lean ground beef
1 1/2 green, red or yellow peppers, cut into matchstick-thin strips
1 stalk celery
1/2 onion, finely chopped
1 box (90 ml) Beef broth
1 cup canned, diced, drained tomatoes
1/4 cup uncooked regular long-grain white rice
3 TBSP tomato paste
1 tsp Worcestershire sauce
1 clove garlic, finely chopped
1/2 tsp dried thyme leaves, crushed
1/2 tsp ground black pepper

Directions:

cook beef in a large pot over medium-high heat until browned, stirring often. Remove beef, pour off fat and set beef aside. Reduce heat to medium.

Add peppers, celery and onion and cook for about 5 minutes. Return the beef to the pot.

Stir in remaining ingredients. Heat to a boil then reduce heat to low. Simmer for 20 minutes, for 20 minutes.

Shrimp Skewers with Fiery Fruit Salsa

INGREDIENTS

2 Tbsp soy sauce

2 Tbsp each lime juice and brown sugar

1 Tbsp each olive oil and ketchup

2 cloves garlic, minced

1 tsp ground coriander

1/2 tsp ground cumin

24 fresh or frozen uncooked jumbo shrimp (thaw first if using frozen)

Fruit Salsa

3/4 cup orange segments

3/4 cup peeled, cored, and diced Granny Smith apples

2 Tbsp lime juice

2 green onions, white part only, minced

1 Tbsp chopped fresh mint or cilantro

1 tsp sugar

1/2 tsp crushed red pepper flakes

wooden or metal skewers (soak the wooden ones in water before grilling so they don't burn)

DIRECTIONS

In a small bowl, combine soy sauce, lime juice, brown sugar, olive oil, ketchup, garlic, coriander and cumin. remove shells from shrimp, leaving tails intact. Pour marinade over shrimp in a shallow, glass baking dish or in a heavy duty, resealable plastic bag. Make sure each piece of shrimp is coated with marinade. Refrigerate for one hour.

Meanwhile, prepare salsa. Put all ingredients in a blender or food processor and pulse on and off until mixture is pureed. Pour into a small glass serving bowl and refrigerate until ready to serve.

Remove shrimp from marinade and thread pieces onto skewers. Grill over medium-hot heat for 3 to 4 minutes per side, basting with extra marinade. Serve immediately with salsa.

Chicken Strips

Ingredients

1/2 cup shredded, sweetened coconut
2 tbsp sesame seeds
1/2 cup unseasoned dry bread crumbs
2 egg whites
2 tsp sesame oil
1 1/2 pound chicken (or turkey) breast, cut into 1/2 inch-wide strips
non-stick cooking spray (Pam)

Dipping Sauce

1/2 cup plum sauce
1/3 cup unsweetened pineapple juice
1 1/2 tsp mustard and cornstarch

Directions:

Place coconut and sesame seeds in a dry skillet over medium heat. Cook until golden brown, stirring frequently. Transfer toasted coconut and sesame seeds to a pie place. Add bread crumbs and mix well.

Place chicken (or turkey) strips in a large bowl. In a small bowl, lightly beat egg whites and sesame oil. Pour over chicken (or turkey) and mix until all pieces are coated. Working one at a time, roll turkey trips in coconut mixture. Place on a large baking sheet that has been sprayed with non-stick spray. Repeat with remaining strips and coconut mixture. Spray tops of strips with a light coating of non-stick spray.

Bake at 425 for 10 minutes. Remove from oven and turn pieces oer. Spray other side with a light coating of non-stick spray. Return to oven and bake for 5 more minutes.

While strips are cooking, prepare sauce. Combine plum sauce, pineapple juice, mustard and cornstarch in a small saucepan. Cook over medium heat until sauce is bubbly and thickened.

Oreo Truffels

Ingredients:
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Directions:

3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet.

(Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.)

Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm.

Store any leftover truffles in tightly covered container in refrigerator

Crab Quiche

1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
3 dashes hot pepper sauce (or to taste)
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 (8oz) package crab meat
1 green onion, chopped

Directions:

Preheat the over to 350 degrees. Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven and allow to cool.

In a large bowl, whisk together the eggs, cream, salt, pepper and hot sauce. Stir in both cheeses, onion and crab meat. Pour into the pie shell.

Bake for 25 to 30 minutes then turn off the oven, but leave the door closed. Leave the quiche in the over for an additional 30 minutes until firm.

Cool Corn and Spicy Red Pepper Soup

4 tablespoons unsalted butter

1 onion, finely chopped

4 garlic cloves, finely chopped

one 16oz package frozen corn kernels, thawed

one 16 oz jar roasted red peppers, undrained

1/2 cup salad croutons, plus more for garnish

1 tsp ground cumin

two 14 oz cans chicken broth

1/2 cup sour cream

salt and freshly ground pepper

hot sauce to taste

Directions:

In each of 2 medium sauce pans heat 2 tablespoons butter over medium low heat. Add half of the onion and garlic to each pain and cook, stirring frequently, until softened, about 7 minutes. Add the corn to one pan, and add the roasted red peppers with their brine along with the croutons and cumin to the other. Add 1 can of broth to each pan and bring to a boil. Reduce the heat and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

Using a hand blender (unless you are me, then use you food processor) puree each soup in its pan; season to taste with salt and pepper. Season the red pepper soup with hot sauce to taste.

To serve, using two measuring cups, pour the soups simultaneously into opposite sides of each bow; top with croutons.

Taco Macaroni

1 package (160z) elbow macaroni

1 pound ground beef

3/4 cup chopped onion

1 can (14.5oz) diced tomatoes, undrained

1 can condensed tomato soup, undiluted

1 can (8oz) tomato sauce

1 envelope taco seasoning

shredded cheddar cheese

Directions:

Cook macaroni according to package directions. Meanwhile, in a large pot cook beef and onion over medium heat until meat is no longer pink, then drain off the fat.

Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered for 8 to 10 minutes or until thickened.

Drain macaroni and stir into meat mixture and heat through. Sprinkle with cheese and serve

Rib Marinade

Ingredients

1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/4 cup Tabasco sauce
2 cloves garlic, minced
2 tsp Dijon mustard
dash of pepper

Directions:

Boil ribs. When cool put in big ziplock bad with the marinade. Massage into the meat. Best to leave overnight for ultimate flavor.

Linguine Shrimp Scampi

Ingredients:

bunch of linguine

3/4 stick of butter

5 tbsp olive oil

3 to 4 cloves of garlic, minced

1 to 2 lbs shrimp

1 tsp salt and pepper

2 tbsp lemon juice

1/4 cup parsley

Directions

Cook pasta according to package.

In a frying pan, melt butter and oil. Add garlic to saute. Add the shrimp salt and pepper. Remove from heat and add 1/4 cup parsley and lemon juice; stir to combine. Add cooked pasta to the sauce. Serve with garlic toast.

One Pot Chicken and Rice

Ingredients

3 large boneless, skinless chicken breasts

2 tsp olive oil

3 cups sliced mushrooms (tip: buy the packaged pre-sliced mushrooms)

3/4 cup chopped onions

1 tsp minced garlic

1 pkg Uncle Ben's Long Grain and Wild Rice original recipe

1 1/4 cups chicken broth

1/2 cup dry white wine (cooking wine/dealcholized works fine)

1/2 cup freshly grated parmesan cheese

Directions

cut chicken into chunks. Heat oil in a large pot with a tight fitting lid. Add chicken pieces and cook over medium high heat for about 4 minutes, stirring often, until the chicken is lightly browned all over. Remove chicken from pot and set aside for a minute.

Add mushrooms, onions and garlic to that same skillet. Cook and stir until veggies begin to soften, about 3 minutes. If veggies start to stick, add some water or broth.

Add rice and the seasoning pouch that comes with it. Mix well and cook for 30 seconds. Stir in broth and wine. Return chicken to the pot and bring it to a boil. Reduce heat to medium low, cover and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat. Let stand, covered for 10 minutes. Stir in parmesan cheese then serve immediately.

Beef and Broccoli

Ingredients:

1/4 cup flour

1 (10.5oz) can beef broth

2 tbsp white sugar

2 tbsp soy sauce

1 pound boneless steak, sliced thin

 fresh ginger root to taste 

1 clove garlic, minced

4 cups chopped fresh broccoli

Directions:

In a small bowl, combine flour, broth, sugar and soy sauce. Stir until sugar and flour are dissolved.

In a large skillet or wok, over high heat, cook and stir beef until browned (less than 5 minutes usually). Stir in broth mixture, ginger, garlic and broccoli. Bring to a boil then reduce and simmer for 5 to 10 minutes or until the sauce thickens. If it's too thick - add in more broth

Beer Bread

Ingredients:

3 cups flour
3 tbsp firmly packed brown sugar
1 tbsp baking powder
1 tsp salt
1 bottle beer, unopened and at room temp
4 tbsp unsalted, melted butter plus more for greasing and serving

Directions:

Preheat oven to 375. Grease a 9 x 5 inch loaf pan.

in a bowl, stir together the flour, sugar, baking powder and salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. the batter should be slightly lumpy. Pour into the prepared loaf pan and drizzle with the melted butter.

Bake until the top is crusty and a toothpick inserted comes out clean, about 35 to 40 minutes. Let rest in the pan for a few minutes, then turn the loaf out onto a wire rack. Serve warm or at room temp. We cut into thick chunks

Note: this bread only tastes good the day its made.

Souvlaki Marinade

Marinade Ingredients:

3 Tbsp lemon juice

1/2 tsp dried oregano

2 tsp olive oil

1/2 tsp salt

4 garlic cloves, minced

Marinate chunks of chicken for no longer than 30 minutes or the acid will cook the meat making it tough.

Cornbread

INGREDIENTS

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil


DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cauliflower Bisque

Ingredients:

2 tbsp butter or canola oil

1 large onion, chopped

1 potato, peeled and chopped

1/2 tsp curry paste 

1 cauliflower

4 cups chicken or vegetable stock

2 cups 18% cream or milk

1/4 tsp each salt

1/4 tsp hot pepper sauce 

1/4 cup chopped fresh cilantro

Directions:

In a large saucepan, melt butter over low heat. Add onion, potato and curry paste; cover and cook, stirring often, until onion is translucent, about 6 minutes.

Meanwhile, trim cauliflower and chop coarsely. Add to pan along with stock; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Let cool slightly.

In batches, puree until smooth. Strain through sieve into clean saucepan.

(Make ahead: let cool for 30 minutes; refrigerate, unvoerered, until cold. Refrigerate in air tight container for up to 2 days)

Sir in cream, salt and hot pepper sauce; heat over low heat, stirring until hot. Serve garnished with and coriander.

Fajita Salad

Ingredients

1/2 cup low-fat sour cream
2 1/2 tbsp lime juice
1 tsp sugar
1/4 tsp each chili powder and ground cumin
4 boneless, skinless chicken breast halves, cut into thin strips
1 cup each sliced green and red bell peppers
1 small red onion, thinly sliced into rings
1/2 cup salsa
2 tbsp chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp cheddar cheese

Directions:

In a small bowl combine sour cream 1 1/2 tbsp of the lime juice, sugar, chili powder and cumin. Refrigerate dressing until ready to use.

Spray a large, non stick wok or skillet with non-stick spray. Add chicken cook and stir over medium high heat until chicken is no longer pink. Continue to cook until chicken is lightly browned. add peppers and onions. cook for 3 more minutes. add salsa and cook for 2 more minutes. Stir in remaining 1 tbsp lime juice and cilantro. Mix well.

Remove from heat. Divide lettuce among 4 serving plates. Top with warm chicken mixture, then dressing over top, and sprinkle with cheese.

Note: I've also served this in a wrap

Potato Casserole

2 1/2 lbs unpeeled, think skinned potatoes
1 cup chopped onions
1 tbsp olive oil
1 tsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/4 tsp each freshly ground black pepper, paprika and dried thyme
1 can (10 oz) condensed cheddar cheese soup,undiluted
1/3 cup grated Parmesan cheese
2 tbsp chopped fresh dill or fresh parsley
1/2 cup packed shredded light old (sharp) cheddar cheese
1 green onion, chopped

Directions:

Preheat oven to 425. Cut potatoes into 1 inch chunks and place in a 9x13 inch casserole dish that has been sprayed with cooking spray.

Add onions, olive oil, garlic, salt, pepper, paprika and thyme and mix well.

Roast potatoes for 15 minutes, the stir. Cook for another 15 minutes, and then remove from oven and let cool slightly.

Reduce oven temp to 375.

In a medium bowl, mix together soup, Parmesan cheese and dill or parsley. pour over potatoes and mix well. Sprinkle grated cheddar cheese on top, followed by green onion. (I add bacon bits on top at this point YUM)

Return potatoes to oven and bake uncovered by 25 minutes until cheese is bubbly and potatoes are golden brown around edges. Let stand 5 minutes before serving.

Thanks to Eat, Shrink and Be Merry

Grant's Salsa

2 - 14oz cans of diced tomatoes
1/2 a sweet onion
1 jalapeno pepper (fresh - not pickled or cooked)
1/2 of a 'bunch' of cilantro
1 TBSP lime juice
1 TBSP red wine vinegar
2 cloves of garlic
1 tsp sugar
1 tsp salt
1 tsp olive oil

I throw it all in the food processor and pulse until its your desired consistency. If you don't want it too spicy, don't put the seeds from the jalapeno pepper in. I like it hot so I add the seeds and throw in habanaro sauce. This makes a lot but I use it on scrambled eggs, quesadillas, chips and salsa etc so I make one batch a week.You should eat it within 10 days or it loses flavor (especially the cilantro)

Spinach Salad with Warm Bacon Dressing

Ingredients:

6 cups packed fresh spinach leaves, stems removed
1 1/2 cups thinly sliced mushrooms
1 cup thinly sliced red onion rings
1 can (10oz) mandarin oranges, drained
2 slices raw bacon
1 tablespoon lemon juice
1 clove garlic, minced
2 1/2 tablespoons honey
1 tablespoon white vinegar
1/8 tsp black pepper

Directions:

Toss together spinach, mushrooms, onion rings and 1/2 the mandarin oranges in a large bowl. Set aside.

In a skillet, cook bacon over medium-high heat until crisp. Shake off excess drippings and transfer the bacon to a blender or food processor.

Don't discard the bacon drippings! Leave them in the skillet!

Add remaining mandarin oranges and lemon juice to bacon in the blender.

Whirl briefly until oranges and bacon are pureed.

Return orange/bacon mixture to skillet with bacon drippings.

Add garlic, honey, vinegar and pepper. Mix well.

Mixture should still be quite warm, however, you may reheat it over medium heat if desired.

Divide salad among 6 serving plates and drizzle warm dressing over top. Serve immediately.

Apple Crisp

INGREDIENTS

4 cups thinly sliced apples
1/4 cup orange juice
3/4 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter


DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.

Mound sliced apples in the pie plate. Sprinkle with orange juice.

In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.

Bake in preheated oven for 45 minutes. Serve warm.

Crockpot Mashed Potatoes

5 pounds of potatoes
1 block of cream cheese, room temperature
1 cup sour cream
1 chicken bouillon cube
1/2 cup of water, reserved from boiling the potatoes
1 tsp garlic powder (or 6 cloves of roasted garlic)
1 T dried parsley

Directions.

Wash and peel the potatoes. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.

Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.

Add the cream cheese and sour cream to the pot with the hot potatoes. Pour in the water with the bouillon cube. Add the parsley and garlic powder and, in my case, the roasted garlic.

Mash with a potato masher until they are smooth.

After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely.