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. 

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.

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.

Foolproof Brown Rice

2 cups brown rice
10 cups water
1 tablespoon butter
2 teaspoons salt

Bring water to boil.  Stir in rice, salt and butter.  Cook uncovered for 25 - 30 minutes.  At 25 minutes, test to see if rice is al dente.  When rice is al dente, drain and serve.

Cucumber and Tomato Salad

Whisk together 1 heaping tablespoon mayonnaise, 2 teaspoons red wine vinegar, (an optional) 1/2 teaspoon milk(preferably whole or 2%), and a pinch of salt and pepper in a large bowl. Add 1 large peeled and thinly sliced cucumber and 1 large (or 2 small) ripe, chopped tomato and toss to coat. Let the salad sit at least 30 minutes (although the longer the better) before serving.
Optional: Add fresh dill and/or bacon

Slow Cooker Kielbasa and BBQ Beans

Ingredients

• 2 15 oz cans black beans , drained and rinsed
• 2 15.8 oz Great Northern beans , drained and rinsed
• 1 15.25 oz can kidney beans , drained and rinsed
• 1 onion , diced
• 1/2 cup barbecue sauce
• 3/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 tsp chili powder
• 1 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup molasses
• 1 14.5 oz can chicken broth
• 1/2 lb bacon , cooked, cut into bite size pieces
• 2 lbs Kielbasa , cut into bite size pieces

Instructions

1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
2. Place the kielbasa on top and cover with the lid.
3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.

Recipe Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.

Lemon Rice

Lemon Rice

1 tablespoon butter

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

1 ¼ cup basmati rice

1 lemon, zested and juiced

16 oz. chicken stock

3 tablespoons of cilantro (or basil or parsley)

1 tablespoon harissa (optional)

Salt and freshly ground pepper

Melt butter in lidded sauté pan.  Add olive oil and cook onion until translucent (2-3 minutes).  Add garlic and sauté for 1 minute.  Onions and garlic should not be browned.

Add lemon zest and lemon juice to pan and cook for 1 minute.  Add chicken stock and bring to a simmer.  Add rinsed basmati rice.  Return to simmer and cover for 12 minutes until rice is al dente and liquid has been absorbed.  Season with salt, pepper and optional harissa.  Remove from heat and toss with cilantro right before serving.

Fresh Corn Salad

Fresh Corn Salad

Ingredients
6 ears of sweet corn, shucked
1/2 cup small-diced Vidalia or red onion

1 small-diced red bell pepper

1 grated fresh jalapeno

3 tablespoons rice vinegar (or cider)
3 tablespoons good olive oil
1 teaspoon kosher salt

2 tablespoons of sugar if corn is not super sweet
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the onion, red pepper, jalapeno, vinegar, olive oil, salt, and pepper.  If corn isn’t super sweet, add 1 or 2 tablespoons of sugar.  Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

BBQ Bean Bake

1/2 lb. ground beef, browned
1 small onion, chopped
1/2 green pepper, chopped
6 slices bacon, fried and chopped
1 can pork 'n beans
1 can kidney beans, drained
1 package frozen lima beans (cook as directed on package)
1/2 c. brown sugar
1/2 c. ketchup
1/2 c. BBQ sauce
1 t. dry mustard


Bake at 400 for 45-55 minutes.

Perfect Potato Salad

• 6 pounds Russet Potatoes (about 8 Medium Russets)
• 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
• 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
• 5 whole Green Onions, Sliced Up To The Darkest Green Part
• 8 whole Small Sweet Pickles 
• 1 teaspoon Kosher Salt (more To Taste)
• 1/2 teaspoon Black Pepper
• 5 whole Hard Boiled Eggs
• chopped celery to taste--1/2 c. to 3/4 c.
• celery seed to taste

Peel potatoes and cut into bite-size chunks, then boil until fork tender. Drain. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

~~adapted from Pioneer Woman 

Red Potato Salad

Ingredients

3 pounds red bliss or other bite size potatoes
1 teaspoon mesquite liquid smoke
4 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 jar of roasted red peppers
16 strips bacon, chopped
1/2 cup apple cider vinegar
4 tablespoons sugar
1 tablespoon whole-grain mustard
1 teaspoon of hot Hungarian paprika
1 cup gently chopped fresh parsley
8 scallions, chopped

Directions

In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl.

In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. (Or cook bacon in the oven or microwave but keep the fat.) Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.

Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold.

Garlic and Herb Roasted Home Fries

Ingredients

• 5 russet potatoes
• 3-4 tablespoons extra-virgin olive oil
• 3 tablespoons parmesan cheese
• 2 sprigs rosemary, stem removed, finely chopped
• 4 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 425º F.
2. Wash potatoes and cut in half, lengthwise. Then cut each half into 4-5 wedges (like sliced pickles).
3. Put potatoes in a large Ziploc bag and pour in olive oil, rosemary, garlic, paprika, sea salt and pepper. Shake well to coat each wedge.
4. Transfer potatoes to a baking sheet and bake for 25 minutes, or until brown and tender.
5. Flip potatoes over and roast for another 10-15 minutes, or until other side is brown and potatoes are cooked through.
6. Remove from oven and sprinkle with parmesan. Optional: serve with sour cream.

 from 12tomatoes.com

Baked Parmesan Zucchini

INGREDIENTS

• 4 zucchini, quartered lengthwise
• 1/2 cup grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
• In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
• Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
• Serve immediately, garnished with parsley, if desired.

Corn Pudding II

Ingredients

• 1/2 cup unsalted butter
• 5 cups fresh yellow corn kernels
• 1 cup diced yellow onion 
• 4 large eggs 
• 1 cup milk 
• 1 cup half-and-half 
• 1 cup softened goat cheese 
• 3 tablespoons chopped fresh basil 
• 1 tablespoon sugar 
• 1 tablespoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup (4 oz.) shredded extra-sharp Cheddar cheese 
• 
  
•  PREPARATION:
• 1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and sauté 4 minutes. Remove from heat, and cool 10 minutes.
• 2. Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.

1. 3. Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.

from Southern Living Nov. 2013

Zucchini Casserole

2 medium zucchinis, sliced

1/2 -1 white onion, sliced thinly

1 green pepper, sliced thinly

Italian seasoning or oregano, to taste

8 oz. Mozarella cheese

Parmesan cheese

8 oz. tomato sauce

Brown onions and green pepper in olive oil.  Season with Italian seasoning or oregano to taste.  Add zucchini.  Cover and steam for 2-3 minutes.  While zucchini is still crisp add tomato sauce.  Cover & simmer for about 5-8 minutes until zucchini is tender.  Put half of the mixture in 8 X 8 baking dish.  Add a layer (1/2) of Mozarella cheese; sprinkle with Parmesan.   Repeat.

Bake at 400 or until cheese melts.  about 10 minutes.

Stuffed Zucchini

• 
  
  
  
  
  Olive oil, for brushing baking sheet
• 2 medium zucchini
• Coarse salt and ground pepper
• 2 plum tomatoes, halved, seeded, and diced small or sliced
• 1/4 teaspoon chopped fresh oregano leaves
• 1/4 teaspoon white vinegar
• 5 ounces fresh mozzarella, torn into 1-inch pieces

Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.

Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

Feta-Stuffed Tomatoes

• 
  • 4 large tomatoes
  • 4 ounces crumbled feta cheese
  • 1/4 cup fine, dry breadcrumbs
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  1. Cut 4 large tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Stir together pulp; 4 ounces crumbled feta cheese; 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil in a medium bowl. Spoon mixture evenly into tomato shells, and place in a 13- x 9-inch baking dish. Bake at 350° for 15 minutes. Garnish with Italian parsley sprigs, if desired.

Cowboy Calico Beans

Ingredients

• 1 pound lean ground beef (90% lean) (or ground turkey)
• 1 large sweet onion, chopped
• 1/2 cup packed brown sugar
• 1/4 cup ketchup
• 3 tablespoons cider vinegar
• 2 tablespoons yellow mustard
• 1 can (16 ounces) butter beans, drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pork and beans
• 1 can (15-1/4 ounces) lima beans, rinsed and drained

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 3-qt. slow cooker. Combine the brown sugar, ketchup, vinegar and mustard; add to meat mixture. Stir in the beans. Cover and cook on low for 4-5 hours or until heated through. Yield: 8 servings.