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. 

Laura's Teriyaki Chicken

Laura's Teriyaki Chicken

My good friend Laura has made this for years and our group of friends has fought for the right to the recipe, she finally wrote it down for me!

1 1/2 cups soy sauce

1 1/2 cups brown sugar

1/4 cup ginger

1/4 cup soda or water

1 bunch green onions, chopped

1 garlic clove minced

Boneless skinless chicken thighs-fat removed.

Put into dish or ziplock bag. Marinate a couple of hours or put into the freezer if not using right away. Best cooked on the grill, but can also cook using a broiler pan in oven, just watch it closely. 

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. 

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.

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

Christy's Oriental Salad

1 large head green or purple cabbage-sliced thinly
8 green onions-finely chopped
2 pkg Ramen Noodles, broken up (not the flavor packets)
1 C. slivered almonds
1 C. shelled sunflower seeds
4 chicken breast-cooked, cooled, cubed (or 2 cans-12.5 oz- chicken breast)

Toss all ingredients in a large bowl & add dressing. Cover & refrigerate several hours before serving.

Dressing:
1 C. oil
1/3 C. rice or cider vinegar
1/4 C. sugar
1 t. salt
1 t. pepper
Mix well in a jar with a lid, so you can shake it. Refrigerate until ready to use.

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.

Zucchini Pie

4 cups raw zucchini
1/2-1 cup butter
1/2-1 chopped onion
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp basil
2 Tbp parsley flakes
8 oz shredded mozzarella cheese
2 eggs, beaten
1/2 cup parmesan cheese
1 pkg crescent rolls
2 tsp yellow mustard

Cook zucchini, onion and all spices in butter until tender. Meanwhile, press crescent rolls into pie or 8x8 pan to make a crust. Brush with mustard. Remove zucchini mix from stove and add eggs & cheese. Bake uncovered for 20-30 minutes at

Grilled Cheese Sandwich

1/2 cup shredded Cheddar cheese

1/2 cup sweet potato or squash puree

1 tbl butter

dash of salt & pepper

4 slices whole wheat bread

Combine 1st 4 ingredients, spread over bread & make a sandwich. Grill as you would normal grilled cheese.

Carrot Sandwiches

My grandmother used to make these for road trips (there was a day when McDonald's didn't dot the highway-in fact there wasn't a highway!)

This makes about enough for 1 sandwich. Change the amounts to your taste.

2 shredded carrots, peeled

1 pickle shredded

1-2 oz shredded cheese

enough mayo/miracle whip to your liking

Salt & pepper

Whole wheat bread

Mix it all together, it should have the consistency of a tuna sandwich.