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.

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).

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.

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

Skoby's House Vinaigrette

1 T. lemon juice
1 oz. tomato juice
4 oz. dill pickle relish
1/4 c. plus 1 t. sugar
7 1/2 oz. red wine vinegar
3/4 t. garlic powder
1/4 t. parsley flakes
2 T. salt
4 T. onion, diced
1 1/2 c. plus 1 T. salad oil

Combine all ingredients using a wire whisk. Mix thoroughly. Stir repeatedly to ensure all ingredients are evenly distributed.

Makes 4 cups

Slow Cooker Tomato Basil Soup

INGREDIENTS:

• 2 (28-ounce) cans whole peeled plum tomatoes with basil
• 1 (15-ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoons freshly ground pepper
• 1/3 cup heavy cream
• 1/3 cup chopped fresh basil

FOR THE PARMESAN CHEDDAR CROUTONS

• 4 cups (1-inch) French bread cubes
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup freshly grated Parmesan

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
3. Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
6. Serve immediately with parmesan cheddar croutons.

Homemade Buttermilk Ranch Dressing

Homemade Buttermilk Ranch Dressing

½ cup well-shaken lowfat buttermilk

3 tablespoons sour cream

2 tablespoons Duke mayonnaise

1 teaspoon fresh finely chopped chives, dill, parsley, tarragon or celery leaves

1 clove garlic, pressed or finely minced

½ teaspoon Dijon mustard

½ juiced lemon

5 dashes of tabasco

½ teaspoon fresh ground pepper

1 teaspoon anchovy paste (optional)

Salt to taste (go easy on the salt if you use the anchovy paste)

Whisk together all the ingredients except buttermilk and lemon juice.  Put buttermilk and lemon juice in mason jar and shake vigorously.  Then add the remaining ingredients to the mason jar and shake some more.  Refrigerate, but shake vigorously before each use.  Use just a little bit of dressing because this is very flavor packed.  You will never buy bottled ranch dressing again. 

Simple Balsamic Vinaigrette

¼ cup balsamic vinegar

2 teaspoons dark brown sugar

1 tablespoon minced or pressed garlic

½ teaspoon salt

½ teaspoon fresh ground pepper

¾ cup olive oil

1 tablespoon Dijon mustard (optional)

Place all the ingredients in a screw top jar and shake to combine.  Lightly dress salad greens.

Kale Salad and Dressing

Kale Salad

Dressing

3 tbsp. fresh lemon juice

1/2 tsp. kosher salt 

1/2 tsp. freshly ground black pepper

¹⁄₃ cup olive oil

5 oz. baby kale

1 cup shaved parmesan

³⁄₄ cup pine nuts, lightly toasted

Wash kale and chop into small pieces, removing ribs.  

Shake dressing ingredients in small jar and pour over kale.  Top with parmesan and pine nuts.

Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

For the balsamic-rosemary marinade: 

2/3 cup balsamic vinegar 

1/3 cup olive oil 

2 Tbs. soy sauce 

4 1/2 tsp. firmly packed golden brown sugar 

3/4 tsp. freshly ground pepper 

1/2 cup chopped fresh rosemary 

5 garlic cloves, 

2 pork tenderloins, about 2 1/2 lb. total

Salt, to taste

Combine all marinade ingredients in the blender and pulse until garlic and rosemary have a good chop.

Put tenderloins in marinade in a ziplock bag for at least 2 hours, preferably overnight.  

Cook on 300 degree grill for 15 minutes.  Flip tenderloins after first 7 minutes.  Do not cook beyond 141 degrees reading from internal probe temperature.

Slow Cooker Creamy Chicken and Wild Rice Soup

INGREDIENTS:

• 1 1/2 cups uncooked wild and brown rice blend
•  Boneless Skinless Chicken Thighs (about 1.5 pounds)
• 1 large onion, diced (a heaping cup)
• 2 cups chopped celery
• 2 cups chopped carrots
• 2 bay leaves
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 cups no salt added chicken stock
• 3 cups water
• 1/2 cup heavy cream
• milk or water as necessary to thin soup

1. Combine all ingredients except cream in a large slow cooker.
2. Cook on low for 6-8 hours. Remove bay leaves and discard.  Remove chicken thighs, shred and return to slow cooker.
3. In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while whisking.
4. Taste and season with salt and pepper as needed before serving

NOTE: Use the inside stalks of celery with the leaves for soup - they have great flavor.

Quick Lemon-Herb Brine

Quick Lemon-Herb Brine for 1 Chicken, whole or cut into pieces

• 15 ounces water (or 1/2 liter)
• 3 ounces salt (or 100 grams)
• fresh herbs (I used sage )
• 4 cloves garlic
• 1 small onion sliced
• 1 lemon halved
• 2 bay leaves
• 2 teaspoons black peppercorns, cracked beneath a saute pan
• 15 ounces ice (500 grams ice), or 15 ounces of ice water
• 1 chicken (3 to 4 pounds)

1. Combine all of the above except the ice and chicken in a small pan and bring to a boil over high heat.  Cover and remove from the heat and let sit for ten minutes.
2. Put the ice  (or ice water) in a bowl or large measuring cup.  Pour the herb brine over the ice.  Stir till the ice is dissolved.
3. Put the chicken in a plastic bag, pour the brine in, seal the bag, and let sit at room temperature for 2 to 3 hours.

Remove the chicken from the bag, discarding the brine.  Pat it dry and let it sit out for another hour before using (or you can refrigerate it till needed).  Great for roasting, but especially fine for frying

English Baked Beans & Toast

1/4 cup extra virgin olive oil

1 large onion, finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 large cloves garlic, minced

1 lb hickory smoked bacon, fried until crispy

5 sprigs fresh thyme, leaves removed

2 large sprigs fresh oregano (keep whole)

1 large sprig rosemary (keep whole)

2 (14 oz.) cans petite diced tomatoes (I use fire-roasted)

1/4 cup brown sugar

1 jalapeno pepper, chopped fine

2 Tablespoons Heinz 57 (or THIS HOMEMADE STEAK SAUCE)

1 Tablespoon Worcestershire sauce

2 teaspoons Dijon mustard (I used Trader Joe’s with white wine)

2 (14 oz.) cans Cannellini beans, rinsed and drained well

1 loaf crusty bread, sliced, buttered and toasted in skillet (like you would grilled cheese)

Heat the oil in a large, heavy bottomed Dutch oven. Add the onion, salt and pepper. Cook for 5 minutes, over medium heat, until translucent and tender. Add garlic. Cook for 1 additional minute. Add most of the fried bacon (save a bit for garnish,) thyme leaves, oregano sprigs and rosemary sprig, tomatoes, brown sugar, jalapeno, steak sauce, Worcestershire, and Dijon. Simmer gently for 20 minutes. Stir in the Cannellini beans. Season to taste with salt and pepper. Cook for an additional 10 minutes.

Liberally butter thick, crusty, rustic bread slices. Toast them in a skillet as you would grilled cheese sandwiches. Place one or two slices on each plate, top with a generous amount of beans. Serve with or without tea and eggs. Garnish with a little more crumbled bacon and finely chopped, fresh parsley if you wish.  We like ours with a soft-yolked, fried egg broken over the top.

from http://chindeep.com/2013/11/01/english-baked-beans-toast/

Honey Lime Vinaigrette

¼ cup fresh lime juice

¼ cup olive oil

2 tablespoons of honey

2 tablespoons of chopped cilantro

1 minced garlic clove

1 teaspoon of chopped fresh jalapeno

Mix all ingredients in small jar.  Shake and then dress salad immediately.

Easy Slow Cooker Caramel

Recipe: Oh-So-Easy Slow Cooker Caramel

Ingredients

• 2 cans sweetened condensed milk
• 3 small canning jars with lids and rings (optional)
• a slow cooker

Instructions

1. (Optional) Divide the sweetened condensed milk from 2 cans equally into 3 small canning jars. Close jars with lids and rings.
2. Place jars (or the unopened can of sweetened condensed milk) into slow cooker and fill slow cooker as full as you possibly can so that jars or can are completely submerged in the water. This is important! No part of the jar or can should be out of the water at any time! Turn slow cooker to low for 8-10 hours, refilling water if necessary.
3. Let caramel cool on counter at room temperature before opening. The canning jars may appear to seal but the caramel will NOT be shelf stable–it should be stored in the refrigerator! Use as a topping for ice-cream, as a dip for apples, or in recipes.

Preparation time: 5 minute(s)

Cooking time: 8 hour(s)

Warm Potato and Corn Salad

·         2 pound Baby Yukon Gold Potatoes (halved)

·         4 Ears Corn

·         Kosher Salt and Freshly Ground Pepper

·         1 Clove Garlic (smashed)

·         1 bunch Thyme

·         1/4 cup Walnuts (toasted and coarsely chopped)

·         1 bunch Scallions (sliced)

·         1/4 cup Freshly Chopped Parsley

·         1/4 cup Golden Raisins

·         1/3 cup Olive Oil (plus more to drizzle on potatoes and corn)

·         3 tablespoons Red Wine Vinegar

·         1 tablespoon Dijon Mustard

·         1 tablespoon Honey

·         Drizzle the Corn with Olive Oil, Salt, and Freshly Ground Pepper. Grill for 3 to 4 minutes per side, until lightly charred. Cut the kernels off of the cob.

·          

·         Place the Potatoes, a drizzle of Olive Oil, a smashed Clove of Garlic, a pinch of Salt, Freshly Ground Pepper and the Thyme on a double layer of foil, and seal up in a packet. Place on the grill and cook until Potatoes are fork tender, about 30 minutes.  In a

I    large bowl, whisk together the Olive Oil, Red Wine Vinegar, Mustard, and Honey with a pinch of Salt and Freshly Ground Pepper. Add the Corn, Potatoes, Walnuts, Scallions, Parsley, and Golden Raisins. Toss everything to coat and serve warm.

Photo --shown with Grilled Lamb Chops from ABC news

Chicken Barley Soup

INGREDIENTS:

• 1 broiler/fryer chicken (2 to 3 pounds), cut up

• 8 cups water

• 1-1/2 cups chopped carrots

• 1 cup chopped celery

• 1/2 cup medium pearl barley

• 1/2 cup chopped onion

• 1 teaspoon chicken bouillon granules

• 1 teaspoon salt, optional

• 1 bay leaf

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon pepper

      1/2 teaspoon rubbed sage

Directions

In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf.Yield: 5 servings (about 1-1/2 quarts).

Tuscan Bean Soup with Shrimp

Ingredients

• 5 cloves Garlic, Minced
• 1 whole Medium Onion, Diced
• 3 cans (14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed
• 2 Tablespoons Olive Oil
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons Dried Oregano
• 1/4 cup Tomato Paste
• 3/4 cups Dry White Wine
• 1 can (28 Ounces) Whole Or Diced Tomatoes
• 6 cups Low Sodium Chicken Broth
• 1 bunch Kale (more If Desired)
•  Plenty Of Torn Fresh Basil
• 4 Tablespoons Butter
• 1-1/2 pound Raw Shrimp, Peeled And Deveined
• 1/4 cup Chopped Fresh Parsley
•  Fresh Parmesan Shavings

Preparation Instructions

Heat olive oil in a large pot over medium high heat. Add onions and garlic and stir to cook for 3 to 4 minutes. Add tomato paste and stir to cook about 2 minutes, getting lots of flavor in the bottom of the pan. Stir in red pepper flakes and dried oregano; stir and cook for another 30 seconds.

Pour in wine and whisk, scraping the bottom of the pan a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half.

Add canned tomatoes. Drain and rinse beans, then add to pot. Pour in chicken broth. Stir to combine and allow it to simmer for 20-25 minutes. Sprinkle in salt and pepper to taste.

While the soup is simmering, cook the shrimp: melt butter in a small skillet over medium-high (or high) heat. Throw in the shrimp and chopped parsley and toss to cook until no longer opaque, about 4 minutes. Season with salt. Set aside.

Rinse the kale and tear it into chunks. Stir into soup. (It'll shrink quite a bit, so don't be afraid when you first add it!) Add a bunch of torn basil and stir. Allow the soup to simmer for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.

Transfer soup to a large serving bowl and top with the shrimp, or ladle into individual bowls and top with 3 or 4 shrimp.

Add big, fat Parmesan or Romano shavings and more torn basil at the end. Utterly divine!

Sandy made this for us--it is utterly divine!  Another tasty recipe from Ree.