Couscous salad Bowl with Garlic dressing

1 box couscous prepared
1 garlic dressing prepped (recipe below)
2 avocados
1 can black beans, drained, rinsed and heated up with seasoning
1 can chickpeas, drained and rinsed
1 can corn, drained
Tomatoes and cucumbers

BLT Pasta salad with chicken

 

3 cups romaine lettuce

1lb chicken breast, sliced

8 oz bowtie pasta

bacon, cooked & crumbled

1 1/4 c. grape tomatoes, cut in half

Dressing: 
1/2 cup mayo

1/3 c. water

1TB BBQ sauce

1 1/2 tsp vinegar 

1/4 tsp garlic powder

1/4tsp black pepper

From the kitchen of: Lisa Blair

Italian Chopped Salad

 

Dressing:
 

1/3 c. extra virgin olive oil

3 TB red wine vinegar

2 cloves garlic minced

3 tsp Dijon mustard

1/2 tsp kosher salt and pepper

1/3 grated pecorino Romano cheese (or grated parmesan)

Combine ingredients and mix well.  (put in a mason jar or small blender to mix well)

Salad: 

1 head iceberg lettuce

1-2 head shredded romaine

1 can chickpeas, drain & rinse

1/4lb Italian salami, sliced thinly and in strips

2 c. shredded mozzarella cheese

kalamata olives

Add ingredients to bowl and pour dressing on top.  Toss to coat well. 

From the kitchen of: what molly made

Easy (Trader Joes) salad

1 bag baby arugula, chopped

1 cup orzo pasta, cooked and cooled

1 container freshy bruschetta sauce, liquid drained (Trader Giotta's sauce)

1 cup dried cranberries 

3/4 can corn, drained

3/4 cup salted pepitas or pumpkin seeds

1 c quattro formaggi shredded cheese

1/2-3/4 bottle Trader Joes parmesan ranch dressing 

1.  cook the orzo, drain, and place in fridge to cool

2.  Assemble everything on a large platter.  

3.  pour the dressing over top 

From the kitchen of: @meg_miles on Instagram

 

Bread Bowls

 

This made 8 bowls at 8 oz each.

3 C. warm water

1/12 TB active dry yeast

2 TBs sugar
+1/2 tsp 

1 TB salt

4 TB butter, melted

7-9 c. all-purpose flour (Urs uses bread flour), divided


1 TB water
1 Egg white


1. Combine the water (3c) and 1/2 tsp of sugar in a small bowl.  Stir until the yeast is dissolved.  Cover with a tea towel and let stand for about 5 minutes.

2.  In kitchen aid or large bowl, add salt (1TB), sugar (2TB), butter (4TB), yeast mixture and 3 1/2 c. flour.  Mix.  Slowly add more flour, until the dough starts to pull away from the sides of the bowl. 

3. Knead the dough for about 5 minutes.  Touch the dough and see if it is sticky or clean.  If it is sticky add a little more flour.  Knead 204 more minutes.

4.  Lightly spray anothe rbowl and transfer the dough.  Spray with non stickspray and flip it over.  Cover and let rise until double about 30-45 minutes.

5.  Divide into 8 balls (8oz+/- each).  Make into a dough ball and sprinkle cornmeal or put down parchment paper.  Use a sharp knife to make a x slit on top.  

6.  Beat egg and water.  Brush on top of the bowls.  

7.  Cover with plastic wrap or tea towel.  ALlow to rise until double 30-45 minutes. 

8.  Bake at 400 degrees for 25-30 minutes.  Cool for about 15 minutes before cutting the top off

*Used some info from Tastes better from Scratch.com

Homemade Pizza (Dough via Alyssa)

Preheat oven to 350 degrees

3 C flour

1 TBS yeast

1/4 C sugar

1/3 C oil

1 1/3 c warm water

1 tsp salt

Mix dough together.  I split in half and place on 2 different cookie sheets.  

Place in oven for 5 minutes.  Pull out and add toppings.

Add toppings:

Raos's marina
Mix of mozzarella and cheddar
pepperoni
Olives
Sautee red onions
Cook up some spicy sausage (add banana peppers)

Hawaiian: 
Pineapple and canadian bacon

Bake for 25-30 minutes

White Enchiladas

The last white enchilada recipe I found was a flop, but this one was enjoyed by us all.  I have changed a few things and meshed a few recipes together.  You can find the original recipe here:

6-7 chicken breast tenderloin (instant pot for 20 minutes on poultry), cooked & shredded

1 pkg of cream cheese, softened

1 can of diced chilies

2 cups +/- pepperjack cheese 

3 TBs butter
3 TBs flour

2 c. chicken broth

1 c. sour cream

flour tortillas (I ended up using about 14-16 of them)

S&P

cumin, chili powder

1. Preheat oven to 350F
2. Prep pyrex dishes by spraying with oil
3. Cook chicken in instant pot.  Shred and add spices to add some flavor
4.  After cooked chicken is shredded add the package of softened cream cheese
5. Fill the tortillas with the chicken mixture and place seam side down in the pan(s).
6.  melt the butter in a pot. Slowly sprinkle the flour in. Whisk for 1 minute.  Slowly add the chicken broth and whisk to thicken. 
7.  Remove the pot and let it cool down.  Add the chilis and sour cream.  
8. Pour the sauce over the enchiladas and then sprinkle with cheese.  Bake for 20-25 minutes until bubbly.  Turn on the broiler and broil for a few minutes until they are golden. 

Buffalo Tacos

1 bag frozen diced chicken

Butter

1/2 tsp paprika and garlic powder

1 TBS dry ranch dressing

1/4 c or more chicken bouillon

1/2 c buffalo sauce

Tortillas

Cheese

Fried Potatoes and Sausage SKillet from the kitchn.com

 Serves 4 

INGREDIENTS

• 1 pound 

  Yukon gold potatoes, cut into 1-inch chunks

• 3/4 teaspoon 

  kosher salt, divided

• 2 tablespoons 

  olive oil, divided

• 1 pound 

  uncooked pork sausage, casings removed

• 1 

  medium red bell pepper, cored, seeded, and cut into 1-inch pieces

• 2 

  cloves garlic, minced

• 1/4 teaspoon 

  freshly ground black pepper

• 1/2 teaspoon 

  red pepper flakes

• Juice from 1 medium lemon

• Fresh parsley leaves

INSTRUCTIONS

1. Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.

2. Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.

3. Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.

Beef and Broccoli Noodles Recipe from Kitchn.com

IngreDIENTS

• 8 ounces 

  dried udon, ramen, soba, lo mein noodles, or spaghetti

• 1 

  large crown broccoli (10 to 12 ounces)

• 2 

  cloves garlic

• 1 

  (1-inch) piece fresh ginger

• 1 1/4 cups 

  low-sodium chicken broth, divided

• 1/4 cup 

  reduced-sodium soy sauce or tamari

• 2 tablespoons 

  oyster sauce

• 1 tablespoon 

  honey

• 2 TB brown sugar

• 1 tablespoon 

  cornstarch

• 1 tablespoon 

  olive oil

• 1 pound 

  lean ground beef

• 1/2 teaspoon 

  kosher salt, plus more for the noodles

• 1/4 teaspoon 

  freshly ground black pepper

• Thinly sliced scallions, for garnish (optional)

• Toasted sesame seeds, for garnish (optional)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water.

2. Cut 1 large broccoli crown into 1-inch florets (about 3 cups). Mince 2 garlic cloves, and peel and mince 1 (1-inch) piece of fresh ginger (about 1 tablespoon). Place the garlic, ginger, 3/4 cup of the low-sodium chicken broth or water, 1/4 cup reduced-sodium soy sauce or tamari, 2 tablespoons oyster sauce, 1 tablespoon honey, and 1 tablespoon cornstarch in a medium bowl and whisk to combine.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into medium pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

4. Add the broccoli and remaining 1/2 cup low-sodium chicken broth or water. Stir to combine, cover, and cook until the broccoli is vibrant in color and barely crisp-tender, about 3 minutes. Whisk the sauce once more to combine. Add the sauce and the noodles to the skillet and cook, tossing regularly, until the sauce is thickened and coats the noodles well, 2 to 3 minutes. Garnish with thinly sliced scallions and toasted sesame seeds if desired.

 

https://www.thekitchn.com/beef-and-broccoli-noodles-recipe-23656929

Road Rage Casserole from 365 Days of Crockpot

This reminds me of a casserole my mom made when I was growing up.  

*I have loved getting recipes from 365 Days of Crockpot.  She takes the guesswork out of dinner.  (I will update with changes after I have made this recipe 6/22/24)

Update:  Change cook time to 5 minutes manual.  The potatoes came out a bit crunchy at 4 minutes. 

1 pound lean ground beef

1 cup diced onion

1 rib of celery, diced

1 tsp kosher salt

1 tsp black pepper

1 tsp garlic powder

1/8 tsp smoked paprika

1 tsp dried parsley

1 cup beef broth

2 medium potatoes, cut into half inch cubes

2 carrots, peeled and sliced (diced)

1 (15 oz) can crushed tomatoes (added 28 oz)

Sour cream, optional

Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion and celery. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika and parsley. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the potatoes, carrots and crushed tomatoes. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Salt and pepper to taste. Serve with a dollop of sour cream, if desired.

Recipe found at: https://www.365daysofcrockpot.com/road-rage-casserole/#tasty-recipes-55490-jump-target

Cranberry Salsa Dip

 

Prime Rib

 PRIME RIB  (Lion House recipe)  takes about 4 hours for a 5 lb roast.

Important:  Let prime rib roast come to room temperature.  Usually takes about 1 1/2 hours.
Preheat oven to 280 degrees.  Generously season the prime rib with pepper, salt and garlic powder.  Put prime rib, fat side up, in a heavy,
deep roasting pan .  Pun in over and bake for 1 1/2 hours.Turn the roasting pan a quarter turn and cook for another 1 1/2 hours.  Make a
final 1/4 turn, cook approximately 30 to 40 minutes more, then check internal temperature, using a quick-read thermometer.  If the
temperature reads 145 the roast will be medium rare.  Cook long if medium or well done is desired.  A thermometer reading of 156 will
be medium, and 165 will be well done.
 
Turn oven down to 165 degrees and leave door partially open.  Let prime rib sit for 30 minutes before slicing (you can make a loose tent
with aluminum foil).  It is very important to let the roast rest at 165 degrees before slicing. 
Carefully remove pan from oven; place roast on cutting board.  Slice to desired thickness and serve.

Alternative to Aunt Bertha's Rolls

 FEATHER-LIGHT OVERNIGHT ROLLS

1 cup water
1 cup butter (2 sticks)
3/4 c sugar
2 tsp salt
1 c cold water
2 TB yeast (or 2 pkgs)
1/2 c warm water
4 eggs, beaten
7 1/2 cups flour(exact measurement)
Butter for spreading on dough (optional - I've never done this)
 
In a 6-qt (large) saucepan, bring the 1 cup water to a boilwith the butter, sugar, and salt.  Remove from heat.  Add the 1 c cold water.
Dissolve the yeast in the 1/2 c warm water (not hot).  When first mixture is lukewarm, add the yeast mixture and beaten eggs.
Stir brieflyl  Add flour and mix together.  Cover pan with lid and refrigerate overnight.
When ready to roll out, shape rolls as desired.   (can divided roll into thirds.  Lightly flour surface of counter.  Roll each third out in a large
circle about /12-inch thick.  Spread lightly with butter if desired.  Cut into wedges and roll each up, beginning at the wide end, to form a
crescent shape). 
 
Place on 3 greased baking sheets (about 12 rolls per sheet).  Let rise about 4 hours.  bake @ 400 for about 12 minutes.  Do not overbrown, or
they will dry out.   Makes about 3 dozen rolls. 

Roasted New Potatoes

 

ROASTED NEW POTATOES  (serves 4-6)

2.5 lbs new red or white potatoes; unpeeled

1/4 c olive oil

2 TB fresh lemon juice

1 tsp salt

1/4 tsp paprika

1/2 tsp freshly ground pepper

1 TB finely shopped fresh basil

1 TB finely chopped fresh chives

Preheat oven to 425

Wash the potatoes under cold runnbing wate & pat dry.

In a roasting pan stir together the olive oil, lemon juice, salt, paprika & pepper.

Add the potatoes and using a large spoon, or by shaking pan from side to side, coat the potatoes evenly with the mix.

Roast the potatoes, turning every 15 mins, until tender and golden brown.  About 45 mins.

taste & adjust seasonings.  Transfer to a serving dish & garnish with the basil & chives.  Serve immediately.