Tyler and Ashley's Favorites - Recipes from the Heart

Tyler and Ashley’s Favorites Recipes from the Heart

Index

Title Appetizer - Apple Pie Dip (Serve with Fruit) Appetizer – Artichoke/Crab Dip Appetizer - Avocado Chimichurri Bruschetta Appetizer – Guacamole Dip Appetizer - Houston’s Smoked Salmon Appetizer Appetizer – Layered Mexican Dip Baked Tomatoes Beef Fillet with Peppercorn Sauce Beef Stroganoff Butter Crunch (Christmas Candy) Chex Mixes Chicken Divan Chicken Enchiladas Cod - Blackened Cod with Mango Salsa Cookies - Chocolate Chip Oatmeal Cookies Cookies - Cookie Dough Ramekins Cookies - Hershey Kiss Cookies Cookies - Old M&M Cookies Dressing - Easy Caesar Salad Dressing Dressing – Vinaigrette Dressing Egg Breakfast Muffins Green Beans with Miso and Almonds Halibut - Parmesan-Panko Crusted Halibut Monkey Bread Pancakes - Dan Patch Pancakes Salad - Chicken and Wild Rice Salad Salad - Honey Mustard Chicken Bacon & Avocado Salad Salad - Orzo Salad Salad - Shredded Thai Chicken Salad Salmon - Maple Soy-Ginger Glaze/Marinade Salmon Salmon - Tyler’s Favorite BBQ Salmon (Sunset Magazine) Soup - Portuguese Vegetable Soup Soup - Tortilla Soup with Avocados (Trader Joes Version) Soup - Tortilla Soup with Avocados (momma’s version) Soup- Slow-Cooker Chipotle Chicken Stew Southwestern Skirt Steak with Cheese Grits Stir Fry Bok Choy with Ginger and Garlic Strawberry Pizza Stuffed Jalapenos Thai-Pasta n Peanut Sauce Tomato Beef (Sukiyaki) Tortellini Dela Casa Turkey - Cider Brined w/Star Anise & Cinnamon Twice Baked Potatoes

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Appetizer - Apple Pie Dip (Serve with Fruit)

Ingredients 8 ounces Cream Cheese ž C brown sugar 1 teaspoon Cinnamin 1 teaspoon vanilla Preparation Blend all ingredients together and serve with fruit.

Appetizer – Artichoke/Crab Dip

Ingredients 1 Can Artichoke bottoms (chopped) better with the bottoms 1 can crab 1 C real mayonnaise 1 C grated parmesan cheese Preparation Mix together in 8x8 pan. Bake 350 degrees for 25 min. Serve with sliced baguette bread.

Appetizer - Avocado Chimichurri Bruschetta

Ingredients 2 Tbs. Lemon juice 2 Tbs. Red wine vinegar 3 cloves garlic 1/2 tsp. red pepper flakes 1/2 tsp. dried oregano 1/4 tsp. ground black pepper 1/4 cup olive oil 1/4 cup chopped cilantro 1/4 cup chopped parsley 2 avocados, peeled, pitted, and cubed 6, 1/2-inch-thick slices ciabatta bread, toasted Preparation Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl.

Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture on toast slices, and serve. Enjoy!

Appetizer – Baked Brie

Ingredients High quality creamy brie (wheel slice) Honey Pecans Preparation Place brie in baking dish, remove rine if desired. After baking ribbon with honey generously, sprinkel with pecans.

Bake 350 degrees untill soft. Serve with pita chips.

Appetizer – Guacamole Dip

Ingredients Serves 4-6 4 avocados, halved, skinned & pitted 6-8 garlic cloves 2 shallots, diced 1 jalapeno, seeded (or with seeds if you like it very spicy) 1 cup cilantro, chopped 1.5 limes, juiced 1 tomato, diced / you can use pico de gallo, I often do A dollop of sour cream Preparatation For Garlic: you must turn it into a paste before you add to the bowl. Take a mortar and pestle (or use the back of your kitchen knife) and create a paste with the chopped garlic and 1 tsp salt. If you’re using the back of your knife, chop the garlic a bit, add the salt on top of it, and with the back of your knife, press from right to left until the garlic has turned into a chunky paste.

If you have a mortar & pestle, smash and mix all the ingredients using that. Salt pepper to taste afterwards.

If you don’t have a mortar & pestle, place avocados in a large mixing bowl with garlic, shallots, jalapeno, cilantro, lime juice & tomato. Using a potato masher, gentle mash the avocados and incorporate the other ingredients. When the mixture is smooth & chunky at the same time, use a wooden spoon to mix and salt/pepper to taste.

Appetizer - Houston’s Smoked Salmon Appetizer

Ingredients 6 tbsp mayonnaise 1 tsp anchovy paste 1 tsp minced garlic 1/4 tsp cayenne pepper 2 tbsp dried parsley 2 tbsp dried tarragon 2 tbsp dried chives 2 tbsp fresh lemon juice 1/2 tsp black pepper Preparatation Combine all ingredients together well. Refrigerate one hour before serving along side a hunk of smoked salmon. Get the kind of salmon that is a chunk of salmon filet, not the "lox" variety of salmon that is thinly sliced.

Appetizer - Layered Mexican Dip

Ingredients 1 can refried beans 1 container sour cream 1 lb ground beef 1 packet taco seasoning 1 pouch shredded taco cheese 1 container salsa Preparation Brown beef and add taco seasoning. One thin layer at a time, alternate between the ingredients in an ovenproof round casserole, preferably clear glass. The last layer should be cheese.

Cover loosely and bake at 350* for 35 minutes, uncover and bake 10-15 more minutes or until bubbly and golden brown on top!

Serve with white corn chips.

Baked Tomatoes

Ingredience Tomatoes Blue cheese *Parmeson cheese *Butter Preparation Slice tomatoes in half. Crumble creamy blue cheese on top. (*Dianne’s note: parmeson cheese and butter). Add a pinch of oregano and a sprinkling of ground pepper. Bake for 5 minutes at 450 degrees and serve immediately with broiled steaks or hamburgers.

- Printed from Cooks.com

Beef Fillet with Peppercorn Sauce

Ingredients Steaks: 8 whole beef fillets or other good steaks Lemon pepper Seasoned salt Freshly ground black pepper Melted butter Sauce 4 to 6 tablespoons tri-color peppercorns, crushed 4 tablespoons butter 1 beef bouillon cube 4 to 6 tablespoons Dijon mustard 1 cup brandy 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream) Preparation For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit.

Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

2012 Reed Drummond, All Rights Reserved

Beef Stroganoff

Ingredients ¼ c butter ½ c minced onion or onion powder 1 ea. clove garlic or garlic or garlic powder 1 lb. thinly sliced steak (sirloin or fajita meat) ½ tsp white pepper 1 ea. 8oz can mushrooms or 1 lb. fresh (sauté separately) ¼ c milk 1 can mushroom soup or two ½ C sour cream 2 T Worcestershire (per taste) ½ pkg noodles Preparation Melt butter sauté onion and garlic. Sauté mushrooms in a separate pan. Add beef and brown. Add the rest and stir thoroughly. Simmer for 15-20 minutes. Add sour cream and top with parsley. Serve over noodles.

Butter Crunch (Christmas Candy) *Requires Candy Thermometer

Ingredients 1 C butter 1 C Sugar 2 T water 1 T Lt corn syrup 1/4 C pecans 6 -12 oz semi-sweet chocolate chips Preparation Melt better, and add sugar. Heat to boil and stir constantly. Sir in water and corn syrup. Cook over medium heat to *290 degrees (watch for caramel color and yummy smell). It finalizes quick - just be aware...all eyes on the pot. Melt chocolate chips in microwave, low – be mindful not to over-heat.

Chocolate can burn.

Remove and stir in nuts, pour onto parchment paper or cookie sheet. -Spread as thin as possible.

Cool, and frost with chocolate and nuts.

Chex Mixes

Chicken Divan

Ingredients 2 chicken breasts (1lb) cook and shredded 12 ounces frozen broccoli 1 can cream of chicken soup ½ Cup mayo ¼ Cup Milk 1 Cup Shredded cheddar cheese 1 Tablespoon – cumin (add more to taste) 1 Cup Rice Preparation Bake – 35 degrees for approximately 20 minutes Combine chicken soup, mayo, milk, cheese, cumin in a bowl – stir to mix Put broccoli in bottom of 9x12 pan, microwave for 2 minutes Arrange shredded chicken over broccoli Pour mayo mixture over chicken and top with bread crumbs (optional) Serve over rice

Chicken Enchiladas

Ingredients 4 C Chopped chicken 1 C chopped onion ¼ C butter 2 ½ C hot water 3 chicken bouillon cubes 1 8 oz sour cream 2 c shredded cheddar cheese – 8 ounces 1 4 ounce can chop green chilies, drained 1 teaspoon ground cumin Flour tortillas Preparation Heat liquid mixture, add sour cream Combine 2 cups sauce, chicken, 1 up cheese, chilies and cumin. Soften tortillas. Place chicken mixture on tortilla, roll up. Range seam down in greased baking dish. Top with remaining sauce and q cup cheese.

COVER and Bake 350 degrees for 25 minutes

Cod - Blackened Cod with Mango Salsa

Blackening Rub 1 tablespoon chili powder 1 teaspoon paprika 1/2 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon brown sugar 1 tablespoon vegetable or other flavorless oil Mix all ingredients in a small bowl and stir to combine a paste.

Mango Salsa 1 mango, peeled, pitted and diced (about 1 cup) 1 tablespoon finely diced red onion 1/8 cup diced red bell pepper 1/2 jalapeno, seeded and diced juice of 1 lime pinch of salt‌or more to taste 3 tablespoons fresh cilantro; chopped Mix all ingredients in a medium bowl and stir to combine. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.

Blackened Cod 1 lb. fresh cod, deboned & cut into 4 servings Preheat oven to 400F degrees.

Preparation To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.

Rub the blackening paste on one side of the fish.

Pour a small amount of vegetable oil into a large sautĂŠ pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.

Remove pan from oven and place fish on top of steamed rice or whatever you’re serving. Top fish with salsa, a lime wedge and extra cilantro.

Cookies - Chocolate Chip Oatmeal Cookies

Ingredients 1 cup butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups quick-cooking oats 1-1/2 cups all-purpose flour 1 package (3.4 ounces) instant vanilla pudding mix 1 teaspoon baking soda 1 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips 1 cup chopped nuts Preparation In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.

Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

Bake 375 degrees for 10 minutes.

Cookies - Cookie Dough Ramekins

Pre-heat oven 375 degrees Ingredients Ready made cookie dough Preparation Press ready made dough in ramekins (use 2)

Bake – 12 minutes, may take longer or shorter cook time

Cookies – Peanut Butter Hershey Kiss Cookies

Ingredients 1 Cup peanut butter 1 Cup butter ½ Cup white sugar ½ Cup brown sugar 1 egg 1 teaspoon vanilla ½ teaspoon salt 1 ¾ Cup flour 2 packages Hurshey Kisses Preparation Cream first 4 ingredients, peanut butter, butter, and sugars. Add egg, vinilla and mix. Add all dry ingredients.

Shape dough into 1” balls and rool in white sugar Bake – 8 minjutes at 375 degrees. Remove from oven and put a Hershey Kiss on each cookie.

Return to oven for 2 minutes. Remove from sheet and place on wire rack to cool. Using parchment paper for cookies is highly recommended.

Cookies - Old M&M Cookies

Ingredients 1 C Crisco (or butter) 1 C light or dark brown sugar firmly packed ½ C white sugar 2 eggs 1 ½ tsp. pure vanilla extract 2-1/4 C. flour 1 tsp. baking soda 1 tsp. salt ½ Pound (1 Cup) M&Ms Preparation Cream, butter, and sugars. Add egg, vinilla and mix. Add all dry ingredients. Stir in M&Ms Bake – 10 minutes at 375 degrees.

Remove from sheet and place on wire rack to cool. Using parchment paper for cookies is highly recommended.

Dressing - Easy Caesar Salad Dressing

Ingredients 1 garlic clove (minced) 1⁄2 cup oil (Canola or Olive) 3⁄4 teaspoon salt 1⁄4 teaspoon black pepper (ground) 1⁄4 teaspoon dry mustard 1 1⁄2 teaspoons Worcestershire sauce 3 anchovies (drained and chopped or 1 tsp anchovy paste) 1 egg 2 tablespoons parmesan cheese (grated) 2 tablespoons lemon juice Preparation Put all ingredients into a blender or use a hand blender and blend until emusified. Refrigerate for several hours before use.

Dressing - Vinaigrette Dressing

Ingredients 4 oz sun dried tomatoes in olive oil ž C olive oil 1 C fresh basil, minced 1 tbsp. galic, minced ½ C green onion, chopped Salt and peper Preparation Place all ingredients in blender (salt and pepper to taste) and blend until creamy

Egg Breakfast Muffins

Pre-heat oven to 35 degrees Spray muffin pan Ingredient Ideas Spinach, tomatoes, onions, broccoli, mushrooms, shaved parmesan cheese, sausage, roasted red peppers, hash browns, bacon, green/red peppers. In addition to spinach and cheese, use only 2 other ingredients. Wisk 1 egg per muffin together with either whole milk or ½ and ½ (a couple of tablespoons). Pour over the ingredients in muffin pan. Sprinkle with pepper Bake at 350 degrees for 18 minutes

Green Beans with Miso and Almonds

Ingredients 2 1/2 pounds fresh green beans Kosher salt 1/4 cup white miso (fermented soybean paste) 3 tablespoons thinly sliced scallions, dark-green parts only, divided 3 tablespoons unseasoned rice vinegar 2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 Tbsp. English mustard powder mixed with 1 tablespoon water 2 tablespoons vegetable oil 1 tablespoon sugar 1/4 cup almonds, toasted Preparation Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender.

Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal.

DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.

Whisk miso, 2 tbsp. scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 Tbsp. scallions. Serve warm or at room temperature.

Halibut - Parmesan-Panko Crusted Halibut

Ingredients 2 halibut fillets, skin remove 1 tbsp olive oil, divided Juice from 1/2 lemon Sea salt and freshly cracked pepper, to taste 1/2 cup plain panko crumbs 1/4 cup of Parmesan cheese 1 tbsp fresh parsley, chopped 1/4-1/2 tsp garlic powder Cooking spray Preparation Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.

Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray.

Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.

Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated.

Place the coated fish on top of the cooking rack.

Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.

Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.

Recipe and photo by For the Love of Cooking.net Inspired by Fran Pritzl

Monkey Bread

Preheat – 350 degrees Ingredients 2 Lg Cans – plain biscuits or 4 Sm Cans – plain biscuits 24 ounces frozen dinner roll dough 1 stick butter ¾ Cup brown sugar Preparation Mix Lg Cans, cut each piece in fours, Sm cans, cut each piece in half. Shape into balls and roll in 1 1 Cup Sugar 2 Tablespoons cinnamon Place in bunt pan Melt butter and brown sugar. When completely melted, pour over roll mixture. Bake 40 minute

Pancakes - Dan Patch Pancakes

Ingrediets 1 C – cottage cheese 1 C – sour cream ¾ C – flour 1 tesaspon – sugar ¼ teaspoon – salt ¾ teaspoon – baking soda 4 – large eggs Preparation Beat eggs, cheese, cream. Add remaining ingredients – beat until thick Bake - griddle

Salad - Chicken and Wild Rice Salad

Dressing 1/4 cup fig vinegar or white wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/4 teaspoon salt 1 garlic clove, minced 2 tablespoons canola oil Remaining ingredients 2 cups fat-free, less-sodium chicken broth 1 1/2 cups uncooked wild rice 1 tablespoon butter Cooking spray 1-pound skinless, boneless chicken breast 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup chopped celery 1/2 cup shredded carrots 1/3 cup dried cranberries 1/4 cup chopped almonds, toasted 2 tablespoons minced red onion Preparation To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chic ken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 -inch cubes Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.

Salad – Cobb Salad with Green Goddess Dressing

Ingredients Dressing 1/2 cup plain fat-free yogurt 1/4 cup reduced-fat mayonnaise 2 tablespoons chopped fresh flat-leaf parsley 3 tablespoons chopped green onions 1 tablespoon chopped fresh chives 3 tablespoons white wine vinegar 2 teaspoons anchovy paste 1 teaspoon chopped fresh tarragon 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 1 garlic clove, minced Salad: 8 cups torn romaine lettuce 1 cup trimmed watercress 1 1/2 cups chopped cooked chicken breast 2 tomatoes, each cut into 8 wedges (about 1 pound) 2 hard-cooked large eggs, each cut into 4 wedges 1/2 cup diced peeled avocado 1/4 cup (1 1/2 ounces) crumbled blue cheese Preparation To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing.

Salad - Honey Mustard Chicken Bacon & Avocado Salad

Ingredients Dressing / Marinade 1/3 cup honey 3 tablespoons whole grain mustard 2 tablespoons smooth and mild Dijon mustard 2 tablespoons olive oil 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness) 1 teaspoon minced garlic Salt to season 4 skinless and boneless chicken thighs or chicken breasts For Salad 1/4 cup diced bacon, trimmed of rind and fat 4 cups Romaine lettuce leaves, washed 1 cup sliced grape or cherry tomatoes 1 large avocado, pitted and sliced 1/4 cup corn kernels 1/4 of a red onion, sliced Preparation Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.

Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Salad - Orzo Salad

Ingredients 4 C chicken broth 1 ½ C orzo 1 (15-ounce) can garbanzo beans, drained 1 ½ C cherry tomatoes/yellow teardrop tomatoes, halved 1/4 C finely chopped red onion 1/2 C chopped fresh basil leaves 1/4 C chopped fresh mint leaves Salt and freshly ground pepper *Vinaigrette 3/4 C red wine vinegar ¾ C lemon juice 2 teaspoon honey 2 teaspoon salt ¾ teaspoon freshly ground pepper 1 C extra virgin olive oil Preparation Put broth in large heavy sauce pan. Cover the pan and bring the broth to a boil over high heat.

Cook the orzo according to package directions. I strongly suggest adding a couple teaspoons of salt or so to the water for extra flavor. Stir in the orzo. Cover partially and until the orzo is tender but still firm to the bite stirring frequently about 7 minutes. Drain the orzo through a strainer.

Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad to taste with salt and pepper and serve at room temperature. *Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper if desired.

Salad - Shredded Thai Chicken Salad

• • • • • • • •

Ingredients C shredded deli rotisserie chicken (approx. 2 lb.)

1 C julienne (match stick-cut) carrots 1 C broccoli slaw mix 1 Lg. green onion, chopped *for the dressing 2 tablespoons creamy peanut butter 2 tablespoon rice vinegar 1 tablespoon vegetable oil 4 tablespoon soy sauce 1 tablespoon honey ¼ teaspoon red pepper sauce Fresh cilantro and lime if desired Preparation Combine all the salad ingredients in a large bowl.

In a separate bowl, whisk together the salad dressing ingredients.

Pour the salad dressing over the salad then toss well.

Serve immediately.

Top with cilantro if desired *Make ahead tip: This salad can be made up to 24 hours ahead and kept in an airtight container in the fridge, simply keep undressed and dress just before serving.

Salmon - Maple Soy-Ginger Glaze/Marinade for Salmon

Ingredients 1/3 C Maple Syrup Âź C Soy Sauce (low salt if preferred) 1 Tbsp grated ginger 1 clove crushed garlic Preparation Winter: put in baking dish and bake Summer/Gilling Season: wrap in foil envelope and grill Home of C Bardon

Salmon - Tyler’s Favorite BBQ Salmon Recipe (Sunset Magazine)

Tyler’s favorite BBQ Salmon Recipe (Sunset Magazine) Ingrediets One large salmon filet Marinate 6-24 hours in: 1 Cup Brown sugar 6 Tablespoons of kosher rock salt 1 Tablespoon of Ginger 2-3 Bay leaves 1 t. Allspice Boil mixture in 1 cup of water and let cool.

Pour into a feezer bag and add salmon Preparation Rinse salmon filet Cover filet in honey, peper corns, red onion slices and lemon slices Cook @ low heat for 3 hours on harcoal BBQ

Soup - Portuguese Vegetable Soup

Ingredients ½ lb kielbasa or other garlic sausage 1 ½ tablespoon olive oil 1 garlic clove (chopped) 1/2 C onion (chopped) 1 sm clove garlic, minced 2 ½ C diced potatoes 3 C chicken stock *1 ½ C chopped, seeded, canned or fresh tomatoes ½ C drained canned kidney beans ¼ Pound chopped kale, beet greens or escarole Salt and pepper to taste Preparation 1. Cover Kielbasa with water in skillet. Bring to a boil and cook until water evaporates. Remove sausage and cool. Chop.

2.

3. Add oil and sauté the garlic, onion and until translucent, not browned. Add to soup pot. Along with potatoes and stock. Bring to a boil and simmer until potatoes are quite tender.

Strain potatoes from stock and mash. Return to stock with tomatoes, beans and sausage. Simmer 510 minutes. Then add kale or beat greens. Simmer another 10 minutes, season to taste with salt and pepper. Serve garnished with chopped parsley. *If fresh tomatoes are used, peel before seeding and chopping. Serve hot and enjoy!

Soup - Tortilla Soup with Avocados

Ingredients 1 container TJ's Creamy Corn and Roasted Red Pepper Soup 1 can TJ's Organic Tomatoes, Diced & Fire Roasted with Organic Green Chiles 1 1/2 teaspoons TJ's Taco Seasoning Mix 4 cups TJ's Organic Blue Corn Tortilla Chips, broken into large pieces 2 TJ's Organic Avocados 1/2 TJ's Lemon Preparation Combine soup, diced tomatoes and taco seasoning. Cook until heated through. Add broken tortilla chips. Peel and chop avocados. Squeeze lemon over avocados to preserve color. Top soup with avocado and serve.

Soup - Tortilla Soup with Avocados (momma’s version)

Ingredients Baked chicken (any shredded) 1 sm can roasted green chiles (drained) 1 can tomato sauce 2 cans/1 lg can of stewed tomatoes (chop in pan) 1 package taco seasoning mix ½ C salsa 1 tsp red chilli powder 1 can black beans (drained) 1 bag frozen corn / or 1 can corn if prefered (drain) Thin with water if desired Top Chopped cilantro 2 Avocados 1 Lime – quartered Mexican shedded cheese Broken tortilla chips Preparation Combine all ingredients with baked chicken in large soup pan or crockpot. Cook until heated through – crockpot with bring out better flavor. 25-40 min in soup pan.

Add broken tortilla chips, cheese and chopped avocados. Squeeze lime over avocados.

Soup- Slow-Cooker Chipotle Chicken Stew

Ingredients 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces 2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 onion, chopped 1 15-ounce can diced fire-roasted tomatoes with green chiles 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can 1/2 teaspoon dried oregano 1 cup frozen corn (preferably fire-roasted), thawed 8 corn tortillas 1/4 cup crumbled Cotija cheese 1 avocado, diced 1/2 cup fresh cilantro, torn Preparation Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.

Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

Southwestern Skirt Steak with Cheese Grits

Ingredients 2 poblano chile peppers, seeded and chopped into 1-inch pieces 4 plum tomatoes, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3/4 cup quick-cooking grits 1/2 cup shredded smoked cheddar cheese (about 2 ounces) 1 tablespoon unsalted butter 1 pound skirt steak, cut into 4 pieces 1 tablespoon chili powder Juice of 1 lime, plus wedges for serving 1/2 cup roughly chopped fresh cilantro Preparation Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.

Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.

Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.

Stir Fry Bok Choy with Ginger and Garlic

Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1 tablespoon minced ginger 8 cups bok choy, chopped 2 tablespoons reduced sodium soy sauce salt & fresh ground pepper Preparation Heat oil in a large skillet over medium heat.

Add garlic and ginger and cook 1 minute.

Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

Season, to taste, with salt and black pepper.

Strawberry Pizza

Preheat oven - 375 Degrees Ingredients 1 Stick of butter Ÿ cup powdered sugar 1 C Flour Filling 1 package (8 ounces) cream cheese, softened 1/2 cup confectioners' sugar Cool Whip 2 cups strawberries Preparation Cool – spread 8 ounces softened cream cheese, sprinkle with powder sugar. Spread with cool whip.

Arrange strawberries on top.

Stuffed Jalapenos

Ingredients Fresh Jalapenos Cream cheese Bacon Preparation Chop off top of jalapeno. Fill each with cream cheese and wrap with bacon (or chopped). Cook on grill until jalapenos are soft and bacon is crisp.

Thai-Pasta n Peanut Sauce

Ingredients 8 oz Noodles (Chinese) 1 Lb. chicken (baked of otherwise) add more or less as desired Sauce (I double and often trip sauce) 1 ½ T of lemon juice 2 ½ T brown sugar 2 T soy sauce ½ tsp crushed red pepper 1 clove garlic 2 T creamy peanut butter Box of pea pods (frozen) Red pepper ½ bell or more if you like (thinly sliced) 1⁄2 cup green onion, chopped Basil – sprinkle and season to taste Preparation Put all ingredients in pan except peanut butter. Bring to boil. Remove from heat and add peanut butter.

Boil noodles 3-5 min, add pea pods toward the end of boiling period. Drain and toss all vegetable ingredients – add sauce and sprinkle with basil and green onions.

Tomato Beef (Sukiyaki)

Ingredients 2 packages of sukiyaki meat – cut into three sections 2 cloves of garlic ginger ½ C white sugar ½ C shoyu Tomatoes (quartered) Snap peas or other vegetable 2 tablespoons of cornstarch and water to thicken (mix together like a rue) then add Preparation 2 packages of sukiyaki meat – cut into three sections Fry with two cloves of garlic and ginger When meat is slightly browned, add ½ C white sugar ½ C shoyu Add cut up tomatoes Cook down until tomatoes are watery Add snap peas or other vegetable Add 2 tablespoons of cornstarch and water to thicken (mix together like a rue) then add

Tortellini Dela Casa

Ingredients Olive Oil (about 1 T) Several Garlic Cloves (chopped) 1 pint of Heavy Whip Cream ¾ Tsp of White Pepper Salt to taste (heavy on the salt) Parmesan (half pound / or pre-shredded cup), it doesn’t have to be the best stuff -You’re can be generous with your spices – feel free to add to desired taste ¼ lb. sliced hard salami (genoa is less greasy) – finely chopped 1 lb. of FRESH cheese filled tortellini – cook according to package Preparation Sauté olive oil and chopped garlic in skillet or wok Add heavy whip cream, white pepper, salt and 1/3 of the parmesan allow to simmer stir occasionally Add tortellini, simmer and add remainder of the parmesan – low simmer to desired thickness Top with salami and gently fold into tortellini

Turkey - Cider Brined w/Star Anise & Cinnamon

YIELD/Makes 10 to 12 servings Ingredients 2 quarts plus 1 cup apple cider 1 cup kosher salt plus more 1 cup soy sauce 1/2 cup (packed) light brown sugar 16 whole black peppercorns 8 whole star anise pods plus more for garnish 6 garlic cloves, smashed 6 scallions, white parts only, trimmed, split lengthwise 6 1/4"-thick slices unpeeled ginger 5 dried shiitake mushrooms 2 3"-4" cinnamon sticks plus more Preparation Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.

Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.

Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan.

Scatter apples around. Brush turkey with butter. Flip breast side down.

Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey.

Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. transfer turkey to a platter. Let rest for at least 20 minutes before carving.

Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.

Twice Baked Potatoes Cook time: 1 hour, 45 minutes Yield: Serves 4 to 6 Ingredients 4 large russet potatoes, about a pound each Olive oil 1/2 cup sour cream 1/2 cup milk 2 Tbsp butter, softened 1 Tbsp cream Stuffing with cheddar and bacon: 1 cup grated cheddar cheese 4 strips bacon 1/4 cup chopped green onion Stuffing with blue cheese and chives: 1 cup crumbled blue cheese 1/4 cup chopped fresh chives 1/2 teaspoon salt 1 Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking, they don't explode.

Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven.

Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.

2 Cook the bacon if using: If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

3 Make potato "boats": Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.

Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

Alternatively, you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.

4 Mash potato insides with sour cream, milk, butter: Place the scooped-out potato insides, sour cream, milk, cream, and butter into a large bowl.

Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Do not over-beat the potatoes! They can turn glue-y if you do.

5 Stuff potato shells with filling: Mix in the extras with the potato filling. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

Stuff baked potatoes with toppings before returning them to the oven 6 Bake: Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.

Recipes from the Heart