Bourbon Slush

 Bourbon Slush

8 small iced tea bags (I like constant comment tea)

1 cup of sugar

12 oz. can frozen lemonade

12 oz. can frozen orange juice

2 cups of bourbon

1 lemon juiced

1 lime juiced

 

Bring two coups of water to a boil.  Remove from heat and add 8 small tea bags, cover and steep for at least 5 minutes.  Add I cup of sugar and dissolve.  Pour sweetened tea into gallon (or larger) plastic container.  Add add 7 cups of cold water, frozen lemonade, frozen orange juice, fresh lime juice and fresh lemon juice and bourbon.  Mix thoroughly until the frozen juices are dissolved.  Freeze for 24 hours.  Thaw slush for 45 minutes - 1 hour before serving.

Honey Lime Vinaigrette

 1 lime, zested

1/2 c. fresh lime juice, approx. 2-3 limes

1 minced garlic clove

1 T. shallot, finely chopped

2-3 T. honey

1/4 c. olive oil

salt and pepper to taste

Zest 1 lime. Put juice from zested lime and a 2nd lime in jar/bowl. Mix in the remaining ingredients and shake/whisk until thoroughly blended. If this dressing has been stored in the refrigerator, let it come to room temp before using.

This dressing is so delish over watermelon, feta cheese and mint salad.

Chimichurri Salmon

 1 side of salmon (usually 3-4 lbs. with skin on)

1 T. Brown sugar

1 1/2 t. kosher salt

1/2 t. black pepper

1/2 c. mayonnaise (only when grilling salmon)

1 1/4 c. fresh basil, roughly chopped (use cilantro if preferred)

3/4 c. fresh parsley, roughly chopped

1 finely chopped shallot

1 minced clove garlic

1/3 c. olive oil

1 T. white wine vinegar

2 T. fresh lemon juice

pinch of red pepper flakes

Preheat oven or grill to 250. Let salmon come to room temperature (20-30 min.)

BRINE: While fish is coming to room temp, dissolve 1/2 c. kosher salt in 2 quarts of cool water in large bowl. When salmon is room temp, brine the salmon for 10-15 min. in large ziplock bag in the water/salt mixture. Remove the fish from brine and pat dry.

GRILLING INSTRUCTIONS: Cover both sides of the dried salmon with a thick coat of mayo, preferably Duke's. Combine the brown sugar, salt and pepper in small bowl. Sprinkle the top of the salmon with seasoning mixture. Place the fish on a 250 degree grill for 40-60 min. Start testing the temp of fish after 30 min. Remove salmon from grill when internal temp reaches 120 degrees. Tent fish for 5 minutes.

OVEN INSTRUCTIONS: Combine the salt, brown sugar and pepper in small bowl. You may remove salmon skin if desired. Sprinkle top and bottom of the dried salmon with seasoning mixture. Place fish in Pyrex dish 9 X 13 in 250 degree oven for 40-60 min. Start testing temp of fish after 30 min. Remove salmon from oven when internal temp is 120. Tent the fish for 5 min.

Chimichurri instructions: While fish is cooking, or even a day before use, roughly chop basil and parsley. Mince shallot and garlic. Juice one lemon. Add basil, parsley, shallot, garlic, olive oil, lemon juice, white wine vinegar, and red pepper flakes to bowl and combine with spatula. Add salt and pepper to taste. Let flavors meld at room temp for at least one hour. If using much later, feel free to refrigerate the sauce.

Serving instructions:  Platter the large salmon and top with a generous amount of the chimichurri sauce. Use all of the sauce mixture. 

i

Slow Cooker Beef Chili

 

Slow Cooker Beef Chili

2 tablespoons olive oil or canola

2 ½ medium onions, chopped

3 – 4 chopped cloves garlic (use more if cloves are small)

1 chopped green bell pepper (optional – I like it for color)

1 tablespoon cumin

¼ cup chili powder

2 teaspoons ground coriander

1 teaspoon red pepper flakes

1 teaspoon dried oregano

½ teaspoon cayenne pepper

3 pounds ground beef, (preferably Publix Market Ground Beef)

2 (15-ounce) cans red kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 (28-ounce) can diced tomatoes (or whole) with juice (I like Italian canned tomatoes if available because they’re sweeter and not so acidy – like Cento brand) 

1 (14.5 ounce) can fire roasted tomatoes

1 (14.5 ounce) can tomato sauce

¼ cup Worcestershire sauce

Salt and pepper to taste

 

Directions

Heat oil in large Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes.  Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, ½ tsp of salt and cayenne.  Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

 Increase heat to medium-high and add half of the ground beef.  Cook the beef, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.  Remove ½ of the ground beef/onion mixture to a plate - if needed for room to brown remaining beef. 

Add the rest of the uncooked beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

Transfer all of the cooked beef mixture to a large slow cooker.  Add beans, tomatoes, tomato sauce, and Worcestershire sauce to slow cooker.  Stir to combine and taste.  Adjust seasoning with additional salt and add at least 1 tsp. pepper.

Cook the chili on the high setting for up to four hours (but a minimum of 2 hours).

Jimmy Red Cornbread

 Jimmy Red Cornbread

Dry ingredients

1 ½ cups Jimmy Red cornmeal

½ cup all purpose flour

1 teaspoon sugar

1 teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

Wet ingredients

2 eggs

1 ½ cup buttermilk

3 tablespoons of melted butter

Preheat oven to 400 degrees with a cast iron skillet in the oven to heat also.  Ten minutes before adding cornbread batter to the skillet put the butter in the skillet in the oven.  

Whisk dry ingredients together.  Beat the eggs then combine the eggs with the buttermilk.  Gently stir the wet and dry ingredients together.  

Pull the skillet from the oven and pour the melted butter into the cornbread batter.  Stir gently to combine and then pour the batter back into the hot skillet.

Put the skillet in the oven and bake for 25 minutes.  After removing the cornbread from the oven, immediately invert it onto a plate to maintain the crispy crust.

Deb's Kale & Spinach Bites

 

Deb’s Kale & Spinach Bites

2 cups chopped fresh kale (stalks removed), spin in salad spinner to dry

6 ounces fresh spinach, chopped, spin in salad spinner to dry

1 chopped yellow onion

2 minced garlic cloves

2 tablespoons melted butter

2 beaten eggs

1 egg with 1 tablespoon of water whisked in

2 teaspoons Dijon mustard

1 cup bread crumbs

½ cup panko bread crumbs

1 cup freshly grated parmesan cheese (divided)

1 tablespoon olive oil

½ teaspoon of these spices: thyme, sage, rosemary, oregano

¼ teaspoon cayenne

½ teaspoon garlic powder

Tabasco sauce, Worcestershire sauce, salt & pepper to taste

 

Line a half-sized sheet pan with parchment paper and set aside.

Melt the butter and olive oil in a medium skillet and add the chopped onion. Sauté until cooked through and very soft, about 5-7 minutes. Add garlic, and quickly sauté but don’t burn it. Add kale and spinach and cook briefly until slightly wilted. Let cool slightly. Prepare other ingredients while cooling spinach mixture.

Combine the kale/spinach mixture, Dijon mustard, spices, regular breadcrumbs, 1/2 cup of the grated parmesan cheese, salt and pepper in the bowl of a food processor. Pulse until you have a smooth consistency but still have texture to spinach and kale. Taste and add squeeze of lemon juice, some hot sauce, more salt, more pepper, or worcestershire sauce as needed. Add beaten eggs.

Spoon the spinach mixture into a medium bowl and form into little balls - best to use a melon baller. Place on the parchment-lined cookie sheet and put the cookie sheet in the freezer for 90 minutes or 2 hours. Bake as outlined or put in a freezer bag and keep until ready to bake.

To bake: Preheat the oven to 375 degrees.

Beat one egg with 1 tablespoon of water and place in bowl. Combine ½ cup of panko bread crumbs and remaining ½ cup of parmesan cheese in a bowl. Add ½ teaspoon of salt, pepper, and garlic powder to the cheese panko mixture. Add ¼ tsp. cayenne pepper. Mix with your hands, then brush each kale bite with egg wash and then roll each kale bite in the parmesan/panko mixture. Coat them well because this provides the crispiness.

Place the coated kale bites back on the parchment lined cookie sheet and bake for 25-30 minutes or until they’re just starting to turn golden brown. Don’t be afraid to let them cook longer. Let cool slightly before serving.

Optional Dip Sauce: Combine ½ cup sour cream or ½ cup Greek yogurt with 1 tablespoon mayo, ¼ cup fresh dill, & 1 clove minced garlic. Add hot sauce, salt and pepper to taste

Robin's Mediterranean Rice

4 cups cooked white rice (warm or room temperature)

½ cup of currants

1/3 cup toasted pine nuts

1/3 cup of drained capers

4 teaspoons dill (double if using fresh dill)

2 tablespoons lemon juice

1 teaspoon ground cumin

2 tablespoons olive oil

½ teaspoon of salt

½ teaspoon of pepper

 

Whisk together this dressing: dill, lemon juice, cumin, olive oil, salt and pepper in small bowl.  In a separate bowl, gently mix rice, currants, pine nuts and capers together.  Immediately before serving, pour dressing over rice mixture and gently toss. 

Robin's Smoked Gouda Soup

1 stick of butter

1 cup of chopped onion

2 cloves of minced garlic

1 chopped head of cabbage or 1 packet of tri-color coleslaw

¼ cup of flour

8 cups of chicken or vegetable stock (two 16 oz. boxes of stock)

2 teaspoons of salt

½ teaspoon thyme

½ teaspoon cayenne powder

1 cup of ½ & ½ or milk

8 ounces of smoked gouda, shredded on box grater

3 chopped carrots

4 slices of bacon

 

Brown bacon until crisp and set aside until cooled. 

Melt butter in Dutch oven.  Sauté onion until translucent in butter.  Add garlic and cook for 1 minute.  Add cabbage and cook until barely tender.  Sprinkle flour across cabbage – onion mixture and cook for 2 minutes until flour barely begins to brown. 

Add broth and spices and cook until mixture bubbles and slightly thickens.  Taste and add more salt if needed. 

Add milk and heat thoroughly.  Then add grated cheese and stir until melted.  Add carrots and simmer without boiling until carrots are barely cooked. 

Serve soup with parsley and crumbled bacon.

Deb's Ranch Dressing

 

Deb’s Ranch Dressing

½ cup mayonnaise

½ cup buttermilk (shake well)

1 clove garlic

1 tablespoon finely chopped onion

1/8 sea salt

½ teaspoon dry mustard

2 tablespoons chives (finely chopped)

1 tablespoon parsley (finely chopped)

1 tablespoon fresh dill (finely chopped)

¼ teaspoon black pepper

 

Whisk together mayo and buttermilk.  Mash garlic, onion, and salt together on a cutting board to form a paste.  Use parchment paper to make the transfer easier.  Whisk paste and dry mustard into mayo/buttermilk mixture.  Whisk in the chives, parsley, dill, and black pepper.  Add additional salt to taste (go easy!).  Refrigerate in an airtight jar.

Sylvia Dodson's Cornbread

 3/4 c. meal

1 t. baking powder

1/2 t. salt

3/4 c. buttermilk

1 egg

1/4 c. flour

1/2 t. sugar

1/4 t. soda

1/8 c. oil

Bake at 450 until browned (20-25 minutes).

** Sylvia used ground meal from an Amish store. It is grainier than regular corn meal. She used unbleached flour.

*** Vickie doubles this recipe for a large iron skillet of cornbread.

Watermelon Citrus Salad

Fresh watermelon

2 navel oranges

½ cup fresh lime juice

½ cup honey

Pickled red onions

½ cup roasted pistachios

1 cube of greek feta cheese, sliced in 1/8” squares

2 TB of mint or cilantro

Make honey-lime syrup by boiling lime juice and honey for 2 minutes and allow syrup to cool.  Cut one-half of watermelon into large triangles.  Cut away orange rind with knife and slice oranges.  Place watermelon as the 1^st layer of the salad on a large platter.  Nestle orange slices among watermelon. Place feta cheese among orange slices.  Spread pickled red onions across the salad and then mint/cilantro.  Right before serving, drizzle honey-lime syrup across salad and sprinkle pistachios atop the syrup. 

Hot and Smoky Vegetarian Baked Beans

 Hot and Smoky Vegetarian Baked Beans

1 1/2 cups chopped onion

2 chopped green peppers

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard 

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 whole chipotle chile from canned chipotle chilies, chopped

2 15- to 16-ounce cans Great Northern beans, drained

2 15 to 16 oz cans chickpeas, drained

2 15 to 16 oz pork n beans without pork, drained

1 – 2 tablespoons liquid smoke

Chopped fresh parsley***

Brown onions and green pepper in olive oil until transparent.  Add onions and peppers to the next 7 ingredients in a bowl and stir to blend. Whisk in a whole chopped chipotle chile, or less, depending on spiciness desired. Stir in beans and liquid smoke. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish or crockpot. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Or cook in slow cooker for 4 hours on low. Cool 10 minutes.

Thai Lettuce Wraps

 1 lb. ground chicken

2 minced garlic cloves

3 thinly sliced green onions (white & green parts)

1 thinly sliced fresh jalapeno (optional)

Salt & pepper to taste

2 TB soy sauce

1 tsp. fish sauce

1 tsp. sambal oelek or sriracha

1 TB brown sugar

1 head iceberg or bibb lettuce, well rinsed and separated

2 fresh limes

½ onion cut in slivers

1 TB fresh ginger (optional)

Cilantro, basil or mint for topping (or all 3)

Heat nonstick skillet with 2 TB oil.  Quickly sauté jalapeno and onion for 1-2 minutes.  Add garlic and sauté for 1 additional minute.  Remove veggies from skillet and set aside.  Brown chicken in same skillet.  When browned, add cooked veggies back to skillet with soy, fish sauce, sriracha, and brown sugar.  Cook until liquid is almost completely reduced.  

Serve with juice of limes drizzled across the top.  Spread onion slivers and fresh herbs across the top.  Serve with chilled lettuce to serve as a wrap for chicken mixture.

Robin's Corn Chowder

 2 T. Olive oil

1 T. Butter

3 T. Flour

5 c. Vegetable stock

4 c. whole kernel corn

1 med. diced sweet onion

2 Russet potatoes, diced

1//2 c. each red and green pepper

1/4 T. black pepper

1 c. Half and Half

1 can diced tomatoes

Add oil and butter to pan over low heat. Saute onion until transparent. Sprinkle flour over onion, cook 5 minutes. Add broth and potatoes, bring to boil, reduce heat to medium and cover for 10 minutes or until potatoes are tender. 

Add corn, peppers, salt, pepper, cream (tomatoes). Simmer over low for 10 minutes.

Garnish: 2 Roma tomatoes diced and 1/2 c. Basil

Makes 6 servings

Banana Nut Bread or Muffins with Maple Glaze

 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan 

1¼ cups all-purpose flour 

1 teaspoon fine sea salt 

1 teaspoon baking soda 

1 cup sugar 

2 large eggs, at room temperature 

3 ripe bananas, mashed 

1/2 cup chopped pecans, toasted

Preheat the oven to 350°F. Brush an 8- by 5- by 3-inch loaf pan with butter. In a bowl, whisk together the flour, salt, and baking soda. Set this aside. To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, cream the 1/2 cup of butter and the sugar on medium speed until light and fluffy. Add the eggs, one at a time, then the mashed bananas. Add the reserved dry ingredients and pecans and stir to combine. Transfer the batter to the prepared pan. Bake until the cake is a rich, golden brown and it starts to pull away from the sides of the pan, 1 hour to 1¼ hours. Transfer to a rack to cool slightly, then invert the cake onto the rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

For muffins, bake at same temperature for 20 minutes. Makes 12 muffins. Spray muffins tins well.

Maple Glaze 

1 c. confectioner's sugar

3 T. pure maple syrup

3 T. whole milk

Mix together and pour glaze over cooled bread or muffins. Top with toasted pecans.

Adapted from Virginia Willis--Bon Appetit Y'All

Apple Butter Bars

 

Apple Butter Bars

 

 

1 ½ Cup of sifted A/P Flour

1 tsp baking soda

1 tsp salt

2 ½ Cup Old Fashioned Oatmeal – uncooked

1 ½ Cup Sugar

1 Cup Butter (melted and cooled)

1 ½ Cup Apple Butter

1 tsp cinnamon

 

In large bowl sift flour, soda, salt, sugar and cinnamon.  Stir in oatmeal, add melted butter and mix well.  Press ½ of mixture into a greased and floured 10 ½ X 7 X 1/1/2 pan.  Spread the apple butter over this layer.  Cover with remaining oatmeal mixture.  Pat gently.

 

Bake for 1 hour at 325°.  Cut into bars while warm.

Chocolate Caramel Cake

 

INGREDIENTS

CAKE

• 1 standard size chocolate cake mix and ingredients called for on the box
• 1 extra egg in addition to what’s called for on the box
• ½ cup sour cream
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• ½ cup butter
• 14 ounces individually wrapped caramels unwrapped

POURABLE FROSTING

• 1 cup semisweet chocolate chips
• 1 standard sized can sweetened condensed milk
• 1 tsp vanilla

INSTRUCTIONS

• Preheat oven to 350 degrees F Lightly grease a 13x9 inch pan.
• Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
• Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes.
• While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
• Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup chocolate chips over caramel. Pour remaining cake batter over top and return to oven to continue baking for 20 to 25 minutes more.
• Remove from oven and allow to cool for approximately five minutes.
• Combine remaining chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave for one minute. Remove and stir until well combined. If chocolate chips are not completely melted return to microwave for 15 seconds, remove and stir. Repeat until melted and smooth. Stir in vanilla. Pour over the top of the cake. Allow to sit for approximately five minutes.

Jiffy Jalapeno Cornbread

 

1 Jiffy cornbread mix box  (8.5 oz.)

1 egg

1/3 cup buttermilk

1/2 cup sour cream

2 tablespoons vegetable oil

2 tablespoons diced jalapenos

1/2 cup shredded cheddar cheese

 

Preheat oven to 400 degrees. Gently mix all ingredients together well.  Wait 4-5 minutes.  Spoon mixture into muffin tin (makes 6-8).  Bake for 25 minutes.  

Magic Custard Cake

 

MAGIC CUSTARD CAKE

Ingredients:

4 eggs (whites and yolks separated) at room temp

1 tsp vanilla extract

3/4 cup sugar

1 stick butter, melted

3/4 cup all purpose flour

2 cups milk lukewarm

powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites until stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

***for chocolate version add 1/2 c. cocoa

Fudgy One-Bowl Brownies

 

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs
• 1 cup vegetable oil
• 2 cups chocolate chips divided
• 1/3 cup walnuts or pecans (optional)
• 
  
• Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first). Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 ½ cups chocolate chips and nuts (if using). Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs. Let the brownies cool completely before cutting. 
• from Crazy for Crust