Ingredients needed: Olive Oil 6 cups frozen corn or 12 ears of corn with corn removed from ears 2 red bell peppers, diced 2 carrots, peeled and diced 2 stalks of celery, peeled and diced 6 small red potatoes, peeled if you want and diced 3/4 cup fresh brocollini, diced (Fresh brocolli can be substuted) … Continue reading Southwest Chicken Chowder
Month: October 2016
Baby Back Pork Ribs (in oven)
Pull membrane on back of ribs off with Paper Towel Make dry rub: 1/2 cup brown sugar 3 Tbs Smokey Paprika 2 Tbs Salt 3 Tbs fresh ground Pepper 2 tsp Garlic Powder 2 tsp Onion Powder 1 Tbs Cayenne Red Pepper 2 tsp meat tenderizer This rub makes enough for 3 racks. Rub into … Continue reading Baby Back Pork Ribs (in oven)
Cider Brined Pork
To Make Brine: 5 cups apple cider 3 tsp sea salt 2 bay leaves 2 cloves garlic, crushed 1 tsp red chile flakes Mix in large bowl with air tight container. Add 6 bone-in 1 inch thick Pork Chops Seal container and chill, turning occasionally for at least 4 hours or up to 24 hours. … Continue reading Cider Brined Pork
Cold Gazpacho Soup
6 vine ripened tomatoes, peeled, seeded and chopped Tomatoe juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 3/4 cup chopped red onion 3 or 4 prepared NM green chilies, peeled, seeded and chopped 1 clove garlic, minced 1/4 cup extra-virgin olive oil 1 lime, juiced 2 tsp. balsamic vinegar … Continue reading Cold Gazpacho Soup
Poached Salmon
1 large piece of fresh salmon Season with salt, lemon pepper & dash of Italian Seasoning 1 1/2cup fresh diced tomatoes 1/2 cup Sauvignon Blanc Cooking Wine (A 50/50 mixture of water & low sodium veg. broth will work-if using broth, cut the salt in the seasoning.) 3/4 tsp dried basil 1/2 cup shredded mozzarella … Continue reading Poached Salmon
Not your Mama’s Lasagne
1 lb ground beef, (seasoned with italian and montreal steak seasoning) 1 jar (26 oz.) spaghetti sauce 1 cup sliced, fresh yellow or zucchini squash 1 cup water 1 container (15 oz.) ricotta cheese (or cottage cheese) 1 pkg. (7 oz.) shredded mozzerella cheese, divided 1/4 cup grated parmesan cheese, divided 1 egg 2 TBS chopped … Continue reading Not your Mama’s Lasagne
Jans Green Cookies
1 cup softened butter 1 cup shortening 2 cups powdered sugar 2 tsp. vanilla Cream all the above with mixer till smooth (2 or 3 min) 2 eggs--added to above and mixed till smooth & slightly fluffy 4 cups flour 1 tsp. salt 1 tsp. soda 1 tsp. cream of tarter Add dry ingredients slowly … Continue reading Jans Green Cookies
“It Takes 2” Pumpkin Cookies
Bake 375 10-15 minutes Cream together: 1 cup Shortening 3 cup Sugar 2 Eggs Add: 2 tsp Cinnamon 2 tsp Nutmeg 2 tsp Allspice 2 tsp Vanilla 5 cup Flour 2 tsp Baking Powder 2 tsp Baking Soda 2 tsp Salt 28 oz can Pumpkin Large bag Chocolate Chips ** Cookies are done when the … Continue reading “It Takes 2” Pumpkin Cookies
Chocolate Chip Cookies
Cream Together: 2/3 Cup Softened, Real Butter 1/2 Cup Sugar 3/4 Cup Brown Sugar 2 Eggs 1 tsp Vanilla Add: 1 tsp Baking Soda 2 1/3 Cups Flour 1/8 tsp Salt Stir in: 1-2 cups Chocolate Chips, and or mix and match: Coconut, nuts. Or: White Chocolate Chips, dried cranberries macadamia nuts Bake 350 8 - … Continue reading Chocolate Chip Cookies
Ginger Snaps
3/4 cup melted & cooled butter 1 cup sugar 1/3 cup molasses 1 beaten egg Cream above ingredients until smooth Add dry ingredients: 2 cups flour 1/2 tsp cloves 2 tsp baking soda 1/2 tsp ginger 1 tsp cinnamon 1/2 tsp salt After all ingredients are mixed together well, refriderate for 3 hours or more. … Continue reading Ginger Snaps
The Tasty Palete 