Shannon's Breadsticks

Shannon's Breadsticks

My neighbor would bring these out which we were watching kids ride bikes infant of our houses, they were usually gone in seconds. 

1 1/2 cups warm water

 2 Tblspn sugar

1 Tblspn yeast

Let sit for 5 minutes, then add:

3 1/2 cups flour

1 tsp salt

Mix until smooth, rise 10 minutes.

Roll on floured surface

Brush on:

1/2 stick butter

sprinkle garlic

Fold dough in half, cut & twist

Rest 15-20 minutes

Bake 400* for 15-20 minutes

Brush with remaining butter when you remove them from the oven. 

Ry's Stuffed Sweet Potatoes with Avocado Creama

Ry's Stuffed Sweet Potatoes with Avocado Creama

{it's as good as it sounds!}

SWEET POTATOE AND FILLING

-1 medium/large sweet potato

-heaping spoonful of black bean salsa (the recipe recommends Trader Joe's Cowboy Caviar Salsa but I just made my own)

-Sprinkle of cheese

DIRECTIONS:

-I microwaved my potato for a few minutes but you can bake it as well. 

-While the potato was in the microwave I heated the oven to 375 on broil

-Remove potato, slice in have lengthwise and redistribute a section in the middle so it is like a little bowl.

-Put your black bean salsa in the hole and sprinkle with cheese

-Place it in the oven on a cookie sheet and broil about 3 minutes (until cheese is melted)

-Put a spoonful of the Avocado Creama on the top and EAT IT!

 

AVOCADO CREAMA

-1 ripe avocado

-1/4 cup sour cream

-2 Tbsp lime juice

-salt and cilantro if you want

DIRECTIONS:

Put everything in the blender and mix it up.  If you want a smoother texture just ad a little bit of water or milk.

Shavon's Spicy Sweet Potato Chili

Shavon's Spicy Sweet Potato & 2 Bean Chili

-2 garlic cloves chopped

-1 small sweet onion, diced

-1 large sweet potato, chopped

-1 can of kidney beans

-1 can of black beans

-2 cans of dices tomatoes ( I like fresh tomatoes better- I use about 6)

-1 tbsp cumin

-1 tbsp chili powder

-1 tsp salt

-olive oil

heat olive oil med-high and cook garlic and onion. Add potato and cook few min.

Add beans, tomatoes and spices. Bring to boil, reduce and simmer until potatoes are just tender.

Top with greek yogurt and avocado slices. YUUUM! ( I sometimes add ground beef )

Koren Beef

Koren Beef or Pork or Venison

I have used this with venison and it turns out perfect, just be careful because venison dries out faster due to it being so lean. 

I also used a sprinkle of white pepper instead of crushed red and added slightly more soy sauce. 

1 pound lean ground beef / pork / venison
3 cloves garlic, minced
1 Tablespoon sesame oil {or any oil really}
1/4 - 1/2 cup brown sugar 1/4 cup soy sauce (I use low-sodium)1/2 teaspoon fresh ginger, minced (see note)1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
Topping:1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown meat with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Note: here's a trick d from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you're at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the freezer. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Source from: Lizzy Writes

Jessica's Southwest Chicken Salad

Jessica's Southwest Chicken Salad

Cooked chicken breast {this can be done with chicken spread out on foil in the oven sprinkled with salt & pepper, until internal temp reads 165*}

Romaine or salad mix 

Black beans 

Corn 

Grape tomatoes 

Purple onion

Avocado

Rinse all produce & slice up chicken breast to bite sized pieces, add ingredients to bowl. 

Dressing:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies

Start with 1 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. 
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

Mix dressing ingredients. Serve on side. 

Pillow Pea Soup

Pillow Pea Soup

James Tolbert Pillow

a.k.a Uncle Jim

1 cup carrots, diced
1 cup onions, diced
2 cups celery, diced
2 cloves garlic

4 cups dried split peas {2-1lb bags}

18 cups veggie or meat stock {salt free chicken boullion preferred} 

1/2 tsp. black pepper

1 tsp. salt

1 tsp. thyme

1/8 tsp. cayenne pepper

1 pkg, pre-cubbed ham, optional

2 Tbspn flour, optional

Saute onions, garlic, carrots, and celery. Then add broth/stock and rest of the ingredients. Simmer in large pot until peas are tender. Making sure to stir before dipping out a bowl of soup, because all the good stuff settles to the bottom!

Color Run Chicken Tortilla Soup

Color Run Chicken Tortilla Soup

I have made this several different times with all or very few of the ingredients on hand. If you don't have fresh onions or garlic skip straight to the second part and add powdered garlic and onions when you add the chili. Or if you don't have oregano add a little Italian Seasoning. I have used all chicken broth and no water, or all water with only a little chicken bullion.
Make it till you like it!
1 onion chopped
3 cloves garlic
1 Tablespoon oil
Saute until soft
2tsp chili
1 tsp oregano
1 28oz can crushed tomatoes
1 10.5 oz chicken broth
1 1/4 cups water
Add & Simmer 5-10 minutes
1 can corn
1 can hominy
1 4oz green chiles
1 15oz black beans
2 cooked boneless skinless chicken breast or 2 cans chicken
Stir in & simmer 10 minutes

Toppings:
Avocado
Cheese
Green Chilies
Green Onions
Cilantro
Sour Cream

Newburn Sweet Pulled Pork

Newburn Sweet Pulled Pork
{used for tacos, taquitos, sandwiches, flautas) 

3-5 lb tenderloin roast

18oz Dr. Pepper

1 cup brown sugar

1 tsp Cumin

1 tsp garlic, minced

(can add black pepper & red pepper flakes for extra kick)

Put in crock pot on low for 8 hours 

OR In oven covered with foil 300* for 7-8 hours (draining some liquid 1/2 way thru)

Cilantro Lime Ranch

Ranch-start with 1/2 of the bottle
2 Tomatillos

1/2 bunch cilantro

1 tsp garlic

juice from 1 lime

1/2 jalapeno or 4oz small chopped can 

Blend in a blender.

Pesto Chicken Stuffed Shells

We LOVE these. My friend halved the Parmesan cheese and added mozzarella cheese, and it was gooey good. 

Pesto Chicken Stuffed Shells
original Joelen recipe

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.


http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

Jiffy Corn Dog Mini Muffins

Admit it...you like Corn Dogs. Besides these are the perfect potluck food. 

Jiffy Corn Dog Mini Muffins

1-8.5 oz. box of Jiffy Corn Muffin Mix

1 egg, slightly beaten

1/3 cup skim milk
1 TBS honey

4 Oscar Mayer Turkey Hot dogs, each cut into 5 pieces 

1. Spray the wells of a mini muffin pan with cooking spray.  Preheat oven to 400 degrees F. 

2.  In a med bowl, combine the mix, egg, honey and skim milk.  Allow to sit for 3 - 4 min.  Stir batter.  

3.  Fill each mini muffin well with about 1/2 TBS batter.  Place a piece of hot dog into each well, pressing in.  

4. Top each hot dog with about a tsp. of batter, covering hot dog.  

5.  Bake in oven for 10 - 15 min.  or until golden brown.  Allow to cool in pan for 5 min. before removing to platter. 

http://mykitchenadventures1.blogspot.com/2011/01/jiffy-corn-dog-mini-muffins.html

Shrimp and Grits

We always triple this. It's a new favorite favorite around here. You can't be afraid of cheese with this dinner!

Shrimp and Grits

2 cups water
2 chicken bouillon cubes or 2 tsp chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup sharp cheddar cheese, shredded

1 pound shrimp, peeled and deveined, without tails
cajun seasoning
4 slices thick cut bacon
2 teaspoons fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced

Arrange bacon on a cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for 15 mins on each side, or until done. Chop into 4 slices into bite-sized pieces and reserve the bacon grease from the bottom of the pan.

In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.

Add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.

Serve the grits in bowl and top with the shrimp. Enjoy!

Makes 2 servings.

http://www.kevinandamanda.com/recipes/dinner/shrimp-and-grits.html

Baked Chicken Bacon Ranch Taquitos

Baked Chicken Bacon Ranch Taquitos

Ingredients:
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
12 slices of bacon cooked and crumbled
4 cups cooked, shredded chicken(a rotisserie chicken works great for this!)
1 (1 oz) packet dry Ranch Dressing mix
2 cups Monterrey Jack cheese, shredded
3-4 Tablespoons green onion, chopped
20 (6-inch) flour tortillas
Salt
Non-stick cooking spray 

Directions:
Preheat oven to 425 degrees. 
Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray. 
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I ended up using only 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping (my husband also likes to dip them in "Salsa Ranch"- just mix equal parts salsa and Ranch dressing together).

http://www.sixsistersstuff.com/2012/03/baked-chicken-bacon-ranch-taquitos.html

Perfect Pulled Pork

LuAnn is responsible for finding this yummy recipe. 

Perfect Pulled Pork

1 whole boston butt

Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix well and store in an air tight container.

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork shoulder preparation:

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

{Kevin & Amanda http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas Recipe:

Ingredients:

Marinade:

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

Enchiladas:

1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)

8-10 flour tortillas

1 pound Monterrey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9x13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

{from SixSisters blog}
http://www.sixsistersstuff.com/2011/05/honey-lime-chicken-enchiladas.html#

Grilled Cheese and Tomato Paninis

Josh and I LOVED this glorious twist on the traditional grilled cheese sandwich.

On Italian bread (I used homemade foccacia), spread a little pesto;top with tomato slices and part-skim mozzarella cheese slices. Coat outside of bread with cooking spray;brown in skillet, pressing sandwiches with spatula until cheese melts.

Tortilla Soup

This recipe was given to me by my friend Janet. She raged about it for a month and so I finally had to try it.

• 2 (15-ounce) cans black beans
• 2 (15-ounce) cans Mexican stewed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can black olives, halved
• 1 bag frozen corn or 1 can corn
• 1 cup salsa
• 1 small can chopped chili peppers
• 3 large chicken breasts

Put all the ingredients in a crockpot. Cook on low for 8 hours. After it is cooked, shred the chicken. Garnish bowels with tortilla chips, cheese, and sour cream.

Moroccan Lentil Stew

Josh and I have been trying to make time to try some new recipes. The other night we decided to try this recipe out and, though I was skeptical at first, it turned out to be wonderful.

Makes 6 servings
Preparation time:10 minutes

Cooking time:about 25 minutes

• 1 tablespoon olive oil
• 1 medium chopped onion
• 3 cloves minced garlic
• 1 (28-ounce) can no salt added or regular petite diced tomatoes
• 2 (19-ounce) cans lentil soup (such as Progresso)
• 1(15-ounce) can rinsed reduced-sodium garbanzo beans
• 1/2 cup raisins
• 2 teaspoons cinnamon
• 1 1/2 teaspoons cumin
• 1/2 teaspoon crushed red pepper
• 6 tablespoons nonfat Greek yogurt

Heat oil in a large pan on medium. Add onion;cook 3 minutes or until softened. Add garlic; cook 1 minutes, stirring constantly. Stir in tomatoes, soup, garbanzo beans, raisins, cinnamon, cumin and red pepper. Bring stew to simmer on medium-high; stir occasionally. Reduce heat to medium-low and simmer, uncovered, 20 minutes or until liquid is reduced and sauce has thickened, stirring often to prevent sticking; serve. Garnish each serving with yogurt.

Josh and I took out the onion and the raisins and added zucchini and summer squash. We ate it with flat bread, spinach salad, and couscous.

Acorn Squash

Cut squash in half & clean.
Dice apples & sausage, toss with cinnamon.
Fill the center of the squash with mixture. Top with syrup or brown sugar. Wrap in tin foil. Place in crock pot (add a little water to bottom of crock pot)
Cook on high until squash is tender & done, about 3 hours.

Edamame Fried Rice

2 Tbsp canola oil
1/2 tsp minced garlic
2 cups brown rice
1 med onion, diced
4 oz sliced water chestnuts
1 cup frozen shelled edamame, defrosted
2 eggs-scrambled
1 scallion -green onions
2-3 Tbsp low sodium soy sauce *depending on your taste

Cook rice according to package directions. Scramble eggs, set aside. Meanwhile, heat oil in large saute pan over medium heat. Add onion and cook until soft about 5 minutes. Add garlic & saute 2 more minutes. Reduce heat to low. When rice is rooked, add to pan along with water chestnuts, edamame, eggs, scallion & soy sauce. Toss & serve.

*This is a great one to add cooked chicken or more stir-fry veggies

Beef Tenderloin & Bluecheese Butter

This recipe has nothing to do with veggies, besides the zucchini you can saute & serve on the side. But it's DELICIOUS! You don't even have to used the tenderloin, we have done a top sirloin for a smaller meal also. I also used SmartBalance instead of butter & added a sprinkle of garlic powder to the beef.

Beef:
1 Beef tenderloin (about 2 1/4lbs) trimmed & tied
1 Tbl unsalted butter, softened
3/4 tsp salt
1/2 tsp black pepper

Heat over to 350*. Pat beef dry & spread with butter, sprinkle salt & pepper. Roast for 35-40 minutes until temp reaches 135*- flipping halfway through cooking

Blue Cheese Butter:
1/4 crumbled Blue Cheese
3 Tbl unsalted butter, softened
2 Tbl fresh chopped parsley or 2 tsp dried

Stir together while beef is roasting.

Remove roast, place on serving platter, top with 1/3 butter, let sit 10 minutes. Slice and serve with remaining butter.