The tradition of family dinners is based on years and years of our ancestors sharing food while sitting together around a fire, a dining table, or a kitchen nook. This was a core American value beloved and practiced by everyone. Back when I was growing up, dinner was non-negotiable, you came to the table, you practiced manners, you told stories, you laughed, and everyone helped clean up. Most importantly, don't forget to tell whoever cooked what a great meal you just enjoyed.
I read somewhere that children who eat dinner with their family are more likely to understand, acknowledge, and follow the boundaries and expectations set by their parents. Even though our daughter, when she was growing up was very active, we always tried to have dinner together.
I know we've all been there, asking that question, what to cook tonight for dinner? Here are some great recipes you will enjoy for your week night meals. Enjoy!
Refreshing Spritzer
4 cups pink grapefruit juice cocktail, chilled
1 (750 mil) bitter of Chardonnay
2/3 cup sugar
1 ruby red grapefruit, peeled and thinly sliced
2 cups club soda, chilled
Stir together the grapefruit juice cocktail, chardonnay and sugar to dissolve sugar. Add grapefruit and stir in club soda just before serving. Pour over ice in glasses.
Mango Cream Cheese Appetizer
2 (8 oz.) packages cream cheese, soft
1/2 cup mango chutney (good quality) or make your own
4 scallions, chopped including green part
1/3 cup dry roasted peanuts, chopped
Into a bowl add cream cheese and with a mixer mix to soften and creamy. Stir in chutney, scallions and peanuts to combine. Pour into pretty serving bowl and serve with crackers, toasted baguette slices, fresh vegetables. Garnish with a mango slice if desired.
Quick Cheddar Biscuits
1 1/2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 Tbl. sugar
1 cup sharp cheddar cheese, shredded
1/3 cup shortening
splash of Tabasco
1/2 cup milk
Preheat oven to 425 degrees. Into a food processor pulse the flour, baking powder, salt and sugar to combine. Add the cheese and shortening and plus about 5 times to mixture is crumbly. With processor running gradually add the milk, Tabasco and process until dough forms a ball and leaves sides of bowl. Turn dough out onto lightly floured work surface and shape into a ball. Pat or roll dough into 1/2-inch thickness and cut with 2-inch round cutter placing on baking sheet. Bake for about 10 minutes to golden brown. See, I told you these were easy.
Simple Old Fashioned Layered Salad - my mom made these all the time and I love them - Note; this should be made the day or at least a few hours before serving as they need time to chill. Serve with quick cheddar biscuits
Dressing
1 cup mayonnaise
1/2 cup Miracle Whip
1/2 cup sour cream
1 Tbl. milk
1 tsp. dry mustard
salt and freshly ground black pepper
1 Tbl. dried herbs such as; dill, basil, thyme, chives, parsley
Salad
1 large head iceberg lettuce, chopped
2 cups Swiss cheese, shredded
2 cups frozen peas, thawed
1 small red onion, slivered
8 hard boiled eggs, chopped
1/2 cup black olives, sliced and drained
2 cups cooked turkey, chopped
1 cup cooked bacon
2 large ruby red tomatoes, seeded and chopped
1 bunch scallions, sliced including green part
1/2 cup fresh parsley, chopped
Dressing; into a bowl combine the dressing ingredients. Salad; I like using a taller clear glass bowl for the salad so you can see the layers. Mix the lettuce and parsley together. Start with some lettuce/parsley in bowl, the start layering adding half of the dressing half way through, but don't mix the dressing into the salad, just layer, after you have completed the layering add a final amount of dressing on the top, cover with plastic wrap and chill for 8 hours.
Curried Shrimp and Noodles
1 medium red onion, thinly sliced
2 1/2 Tbl. red curry paste
1 1/4 cups coconut milk
2 tsp. fish sauce
12 oz. green beans, trimmed and cut into 2-inch length
1 1/2 lbs. large shrimp, cleaned, shelled and deveined
1/2 cup fresh basil leaves
12 oz. wide rice noodles, cooked
fresh lime wedges, garnish
Into a large saute pan add a good drizzle of oil, add onion and cook stirring a few minutes. Add curry paste and stir cooking about 1 minute. Whisk in the coconut milk and fish sauce. Stir in green beans, reduce heat to simmer. Cook covered about 5 minutes. Uncover and stir in shrimp and cook about 3 minutes, stirring occasionally. Add cooked noodles and basil, tossing to combine. Pour onto serving platter and garnish with lime wedges.
Roasted Red Pepper Hummus Naan Bread
Hummus
1/4 cup Tahini
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (7 oz.) jar roasted red bell peppers or roast your own and peel
4 garlic cloves
Olive oil
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Naan bread
Feta cheese, crumbled
1/2 cup Kalamata olives, pitted and sliced thinly or chopped
Into a blender add hummus ingredients; tahini, garbanzo beans, red pepper, garlic, lemon juice, salt, pepper and drizzle in olive oil, pulsing to combine, the consistency should be like peanut butter. Taste and adjust flavorings. Place the naan bread onto baking sheet and spread on hummus, feta cheese and olives. Bake in 450 degree oven for about 10 minutes.
Turkey Meatball Sandwiches - delicious
1 (8 oz.) package fresh baby spinach
1 Tbl. extra virgin olive oil
2 garlic cloves, minced
salt and freshly ground black pepper
pinch red pepper flakes
1 Tbl. dried basil
1/2 lb. ground turkey (with dark meat)
1/2 lb. spicy Italian turkey sausage, casings removed
1/2 cup fine, dry breadcrumbs
1 small onion, finely minced
1/3 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1 1/2 cups jarred marinara sauce (good quality)
1/4 cup water
2 cups provolone cheese, shredded
4 large crusty rolls
Heat oil in a large Dutch oven, add 1 cup of the spinach, garlic and cook stirring a couple of minutes. Season with some salt and pepper. Drain well and finely chop the spinach. Into a bowl add the turkey, sausage, breadcrumbs, onion, Parmesan, eggs, chopped spinach mixture, some salt, pepper, red pepper flakes and basil. Mix gently and shape into 20 (1-inch meatballs) Into a large deep sided saucepan add marinara sauce and water and bring to a boil. Reduce to simmer and add meatballs and cook about 8 minutes. Cover and cook 10 more minutes. Remove from heat and sprinkle with provolone cheese, let stand covered until cheese melts. Divide meatballs and sauce among the rolls and top with reserved sliced spinach. Dig in, yummy! Serve with crisp french fries and a tossed salad with a zippy vinaigrette dressing.
Kicked Up Crispy Fried Chicken
Marinade
2 cups plain Greek yogurt
2 Tbl. Tabasco or hot sauce of your choice
salt and freshly ground black pepper
2 whole chickens (about 4 lbs. each) cut up, rinsed in cold water patted dry with paper towels
Coating
2 cups all purpose flour
3 Tbl. smokey paprika
4 tsp. cayenne pepper
salt and freshly ground black pepper
1 tsp. dried thyme
Veg oil for frying
Into a ziplock style bag add marinade ingredients along with chicken pieces, turn to coat, seal bag and refrigerate for 8 hours or overnight, turning occasionally. I place the bag in a large bowl just in case of spillage, you never know. Drain chicken from marinade, discarding marinade. Into a shallow baking dish add coating mix and whisk to combine. Add a few pieces of chicken at a time to coat, shaking off excess flour. Transfer to a large baking sheet and let stand 20 minutes. Into a large Dutch oven add about 1-inch of oil and heat to medium high about 360 degrees. In batches, add chicken pieces and fry uncovered about 8 minutes per side or until coating is dark golden brown and chicken is cooked through. Place a cooling rack over a baking sheet and line with some paper towels. Add chicken to paper towels to drain, while continue cooking.
Quick Pork Stir-fry
1 pork tenderloin, cut into 2-inch strips
2 cups sugar snap peas
1 small red onion, julienned
1 can (11 oz.) mandarin oranges, drained
1/2 cup orange juice
1/4 cup cold water
2 Tbl. low sodium soy sauce
2 tsp. sesame oil
1 Tbl. cornstarch
1-inch piece fresh ginger, grated
3 garlic cloves, minced
4 scallions, thinly sliced on diagonal including green part - divided
toasted sesame seeds (garnish)
White or brown rice (cooked)
Into a bowl whisk the cornstarch and orange juice, whisking to smooth, whisk in water, sesame oil and soy sauce. Into a large wok or saute pan, add a good drizzle of oil and heat up. Lightly season pork pieces with some salt and freshly ground black pepper. Add pork and stir fry for about 5 minutes or until cooked through. Remove to plate and tent with some foil. Add onion, sauteing for a few minutes to soften, stir in garlic and ginger cooking for a couple of minutes. Add snow peas and stir until tender, return pork to pan. Whisk the orange juice/cornstarch mixture again and pour into pan cooking and stirring about 2 minutes or until slightly thickened. Stir in mandarin oranges and half of the scallions. Pour onto serving platter and sprinkle on some sesame seeds and remaining scallions. Serve with rice and a crisp cucumber salad (see recipe below).
Crispy Asian Cucumber Salad
3 English cucumbers, thinly sliced (I leave the peel on)
1/2 small red onion, slivered
1/2 red bell pepper, seeded and slivered
Dressing
1/4 cup seasoned rice wine vinegar
1 tsp. honey
1 tsp. toasted sesame seeds
1 tsp. toasted sesame oil
pinch of red pepper flakes
pinch of salt
Into a bowl add cucumbers, red onion, bell pepper and sesame seeds. Into a jar with lid add the dressing ingredients, shaking well to combine, taste and adjust flavorings. Pour dressing over cucumber mixture and toss to combine. Serve immediately.
Pear Chutney with Pork Chops
Chutney
2 tangerines, peeled, sectioned and chopped
2 Bosc pears, chopped
2 Tbl. fresh ginger, grated
1/2 cup raspberry vinegar
1/4 cup brown sugar, packed
1 (3-inch) cinnamon stick
1/4 tsp. ground allspice
1/4 cup walnuts, lightly toasted and chopped
1/4 cup fresh lime juice
pinch of red pepper flakes
Pork
4 (8 oz.) thick cut bone-in chops
salt and freshly ground black pepper
Into a large saucepan add tangerines, pears, ginger, vinegar, brown sugar, cinnamon and allspice, bring to a boil reduce to medium and cook stirring occasionally for about 20 minutes. Stir in nuts, lime juice and pepper flakes, cooking 10 minutes. Cool slightly and remove cinnamon stick. Chops; season chops on both sides with salt and pepper. Into a saute pan, add drizzle of oil on medium high and cook chops to browned on each side until desired doneness. Place onto serving platter and add chutney to each chop.
Romaine Citrus Salad with Sweet and Sour Dressing
2 heads romaine hearts, torn
2 ruby red grapefruit, peeled and sectioned
2 juicy oranges, peeled and sectioned
1/2 small red onion, julienned
5 sliced thick but bacon, sliced
croutons
Vinaigrette
3 Tbl. sugar
salt and freshly ground black pepper
1/4 tsp. onion powder
1/2 tsp. paprika
1/2 cup vegetable oil
1/3 cup white wine vinegar
Vinaigrette; into a jar with lid add ingredients, shake well to combine, taste and adjust flavorings. Into a saute pan add bacon and cook to browned, remove to paper towels. Onto a large serving platter, add lettuce and arrange grapefruits, oranges, onion and bacon on top. Drizzle with dressing and top with croutons.
Thai Chicken Skewers with Peanut Sauce - mmmmm love these
1 1/2 lbs. boneless skinless chicken breasts, cut into about 2-inch cubes
3 Tbl. fresh lime juice
2 Tbl. toasted sesame oil
salt and freshly ground black pepper
Peanut sauce
1/2 cup creamy peanut butter
1 Tbl. low sodium soy sauce or Tamara
2 tsp. seasoned rice vinegar
2 tsp. fresh ginger, grated
2 garlic cloves, finely minced
1/2 tsp. red pepper flakes
1/4 cup water
1 Tbl. fresh lime juice
4 scallions, thinly sliced including green part (garnish)
Wooden skewers, soaked in cold water for 30 minutes
Into a bowl whisk the sesame oil, lime juice, salt and pepper and add chicken tossing to coat. Marinate covered in refrigerator for about 25 minutes. Sauce; into a bowl whisk the peanut butter, soy, vinegar, ginger, garlic, red pepper flakes, water and lime juice to a smooth consistency. Remove chicken from marinade and thread onto wooden skewers. Heat grill to medium high and grill each chicken skewer for about 4 minutes per side. Place onto serving platter, drizzle over some sauce and garnish with scallions. Serve with steamed rice and grilled broccoli.
Buffalo Chicken Pasta Salad
1 lb. farfalle, penne or rigatoni pasta
1 lb. cooked chicken breast, chopped (I like to poach mine)
6 stalks celery, sliced thinly on diagonal
6 scallions, sliced on diagonal including green part
1 1/2 cups mayonnaise
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
2/3 cup blue cheese, crumbled (I like Maytag)
salt and freshly ground black pepper
1/2 cup Franks Red Hot sauce (or to your taste)
3 Tbl. fresh lemon juice
Note; you can add some cooked sliced bacon, because we all know everything is better with bacon!
2 turkey tenderloins
1 cup Italian breadcrumbs
1 cup freshly grated Parmesan cheese
1 tsp. paprika
salt and freshly ground black pepper
Olive oil
Lemon wedges
Fresh parsley, chopped
Into a ziplock bag add breadcrumbs, Parmesan and paprika shaking to combine. Cut the tenderloins into 1-inch slices and place between 2 sheets of plastic wrap or wax paper. Flatten to 1/4-inch thickness using a meat mallet. Gently rub each cutlet with some olive oil on each side and dredge in breadcrumb mixture. Into a large nonstick saute pan add good drizzle of olive oil along with some of the cutlets, cooking about 1 minute on each side or until done, remove to serving platter and tent with foil to keep warm continue cooking cutlets. To serve; sprinkle parley on cutlets and garnish with lemon wedges. Serve with cooked buttered parsley/lemon pasta, mashed potatoes, a side salad and glass of wine.
Acorn Squash with Pears - love this
2 acorn squash
2 Tbl. butter
1 small white onion, finely chopped
2 medium pears, peeled and chopped
2 Tbl. light brown sugar
2 Tbl. bourbon
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 1/2 cups orange juice
3/4 cup sugar
Preheat oven to 400 degrees. Cut each squash in half lengthwise and remove seeds. Place squash halves cut side down into a 13x9 baking pan and add water to 1-inch depth. Bake covered for about 45 minutes. Drain and return squash halves to dish cut side up. Into a saucepan melt butter add onion and cook about 20 minutes. Add pears, brown sugar, bourbon, salt, ginger, and nutmeg cooking and stirring. Lower heat to 350 degrees. Spoon mixture into squash halves. Bake for about 20 minutes. Bring orange juice to a boil in a small saucepan and stir in sugar boiling 10 minutes to reduce. Place cooked squash onto serving platter and pour over orange juice mixture.
Delicious Italian Eggplant
2 medium eggplants
1/2 cup olive oil
1 medium onion, diced
3 Tbl. tomato sauce
2 celery stalks, diced
1/4 cup capers
6 large green olives, pitted and chopped
6 large black olives, pitted and chopped
2 Tbl. sugar
2 Tbl. white vinegar
salt and freshly ground black pepper
Fresh oregano, garnish
Peel and dice the eggplants. Into a large Dutch oven add oil and saute the eggplant for about 5 minutes, remove and set aside. Add onion to pan and saute to soften, add tomato sauce and celery cooking about 5 minutes, return eggplant to pan and stir in capers, olives, sugar, white vinegar and season with salt and pepper, reduce heat and simmer stirring often for about 20 minutes. Let mixture cool 1 hour. Pour into a bowl and garnish with oregano. Serve with thick rustic bread slices and wine.
Beef Tenderloin with Bourbon Sauce
Sauce
1 shallot, minced
3 cups fresh mushrooms, sliced (I like a variety of mushrooms)
3 Tbl. bourbon
1/4 cup heavy whipping cream
1 Tbl. fresh rosemary, minced
salt and freshly ground black pepper
Meat
1 (5 lb.) beef tenderloin, trimmed
1/2 cup butter, soft
salt and freshly ground black pepper
Preheat oven to 500 degrees. Rub the butter, salt and pepper over the tenderloin and place onto a lightly greased rack over a baking sheet. Fold the narrow end of tenderloin under to fit onto rack. Bake for about 35 minutes or to desired doneness. Remove and let rest about 15 minutes. Gently heat the sauce and serve with tenderloin. Sauce; into a saute pan, add a good drizzle of olive oil along with shallots and saute to soften. Turn heat up a little add all the mushrooms and toss with the shallot sauteing to browned, season with salt and pepper. Pour in the bourbon and let it reduce a little, flambé if desired. Pour in whipping cream and let boil slightly for about 1 minute. Taste and adjust flavorings. Stir in the rosemary. Slice the meat and place onto a platter, gently pouring sauce over or serve on the side.
Quick Tomato Grits
3 pieces thick cut bacon, sliced
1 3/4 cups chicken stock (good quality)
1/4 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco, always Tabasco
1 cup quick cooking grits
2 large ruby red tomatoes, peeled, seeded and chopped
2 Tbl. canned green chiles, chopped
1 cup sharp cheddar cheese, shredded
2 scallions, chopped including green part
Cook bacon to brown and crisp, remove to paper towels, reserve 1 Tbl. bacon drippings. Into pan with bacon drippings add stock bringing to a boil. Stir in grits, tomatoes and chiles returning to a boil and stirring often. Reduce heat to simmer stirring often about 20 minutes and stir in cream. Stir in cheese, Tabasco, cover and let stand to cheese melts. Taste and stir in salt and pepper, and scallions. Pour onto serving platter. Serve with grilled shrimp, a tossed salad and hot crunchy garlic bread.
Rice and Artichoke Salad
14 1/2 oz. chicken stock (good quality)
1 cup uncooked long grain rice
2 cups artichoke hearts, drained and quartered
3 scallions, chopped including green part
8 pimiento stuffed olives, sliced
1/2 red bell pepper, chopped
1 (8 oz.) can water chestnuts, drained and sliced
1/2 cup mayonnaise
1 tsp. curry powder
1/4 cup fresh parsley, chopped
Note; you can also mix in 2 cups steamed medium shrimp, peeled and deveined
Into a large saucepan add stock bring to a boil add rice, cover and cook about 20 minutes. Cool slightly. Into a large bowl add the rice, artichokes, scallions, olives, bell pepper, water chestnuts and parsley. Into a bowl add the mayonnaise and curry powder mixing to combine. Mix into salad, cover and chill.
Couscous with Feta and Peas
1 cup uncooked couscous
1 1/2 cups water
1/4 cup olive oil
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
red pepper flakes
1 cup frozen peas, thawed
1/2 red bell pepper, seeded and diced
1/2 small red onion, julienned
1/2 cup feta cheese, crumbled
1/4 cup fresh mint, chopped
3 Tbl. pine nuts, lightly toasted
Into a saucepan add water bring to a boil, remove from heat and stir in couscous, over and let stand 10 minutes, fluff with a fork. Transfer to a large bowl. Stir in the olive oil, lemon zest, juice, salt, pepper and pepper flakes. Taste and adjust flavorings. Stir in peas, red onion, red pepper, feta, mint, cover and chill for about 2 hours Stir in pine nuts before serving.
Alabama Chicken with White Barbecue Sauce
1 large whole chicken, cut into 8 pieces (I usually use 2 chickens)
White barbecue sauce
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 large garlic clove, finely minced
1 Tbl. freshly grind black pepper (coarse grind)
1 tsp. salt
1 Tbl. spicy brown mustard
2 tsp. sugar
2 tsp. prepared horseradish
2 tsp. fresh lemon juice
Sauce; into a bowl add ingredients and whisk together. Store covered in refrigerator. Remove some of the sauce to baste chicken. Chicken; preheat half of your grill to medium high and the other side to low. With a clean towel rub olive oil over the grill grate. Rinse chicken pieces in cold water and pat dry with paper towels. Season the chicken with salt and pepper and arrange on grill skin side down on hot side of grill. Grill until golden brown and crisp on each side, about 5 minutes. Move the chicken to cooler part of grill and brush with some of the white barbecue sauce. Continue cooking until juices run clear about 25 minutes. Flip the chicken halfway through cooking time. When chicken is cooked through add to serving platter and serve remaining sauce on the side. Serve with creamy potato salad, baked beans and crusty French bread.
Shrimp Tacos with Cream Sauce
Corn of flour tortillas, warmed
2 lbs. medium shrimp, cleaned and shells removed
Sauce
1 1/2 cups sour cream
2 tsp. chili powder, divided
Tapatio hot sauce (I like a lot)
1 tsp. cumin, divided
pinch of red pepper flakes
salt and freshly ground black pepper
1/4 cup fresh orange juice
2 Tbl. fresh lime juice
zest of 1 lime
2 garlic cloves, finely minced
Accompaniments; avocados peeled, seeded and thinly sliced, shredded lettuce, fresh cilantro chopped, lime wedges, pico de gallo, shredded red cabbage and sour cream sauce
Sauce; into a bowl add sour cream, 1 tsp. chili powder, Tapatio (to your taste), 1/2 tsp. cumin, pinch of red pepper flakes, salt and pepper. Stir well to combine. Into a shallow bowl add 1 tsp. chili powder, 1/2 tsp. cumin, Tapatio, pinch of red pepper flakes, garlic, salt and pepper, whisk in orange juice, lime juice, zest and toss in shrimp to combine. Cover and chill 20 minutes. Get a large saute pan smoking hot. Remove shrimp from marinade and discard marinade. Add shrimp to pan and cook to browned on each side about 2 to 3 minutes per side. To serve; add shrimp to taco shell, along with accompaniments and sour cream sauce.
Lemon, Bacon and Pesto Potato Salad
Dressing
1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup fresh lemon juice
4 tsp. fresh lemon zest
2 garlic cloves, finely minced
2 tsp. Dijon
1 1/2 Tbl. pesto
salt and freshly ground black pepper
Salad
3 lbs. Yukon gold potatoes, large chopped
1/2 small red onion, slivered
1 bunch scallions, thinly sliced on diagonal including green part
10 slices thick bacon, sliced
Garnish; fresh basil leaves
Into a large pot of boiling salted water add potatoes and cook about 25 minutes or until tender, drain well and refresh in cold water, drain well again and pat dry with paper towels. Pour into a large bowl. Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels. Dressing; into a bowl add dressing ingredients and mix well to combine. To the bowl of potatoes add red onion and scallions, pour over dressing tossing to combine. Cover and chill for about 1 hour. Before serving, mix in bacon and pour onto a pretty serving platter. Garnish with fresh basil leaves.
Asian Style Chicken and Fruit Salad - the chicken has to marinate for about 8 hours
Marinade
3/4 cup orange marmalade (good quality)
1/3 cup rice vinegar
3 Tbl. low sodium soy sauce
3 Tbl. fresh lime juice
1 1/2 Tbl. fresh ginger, grated
Dressing
1/3 cup orange marmalade (good quality)
pinch of cayenne pepper
2 Tbl. fresh lime juice
1 lime, zested
2 tsp. fresh ginger, peeled and grated
1/4 white vinegar
2/3 cup vegetable oil
2 Tbl. honey
3 Tbl. sesame oil
Salad
6 chicken breasts, boneless/skinless
2 1/2 cups fresh pineapple, cut into spears
1 small/medium jicama, peeled and cut into slices
1 small jalapeno, seeded and minced
2 cups cantaloupe, peeled, seeded and chopped
1 bunch scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
2 cans mandarin oranges, drained
1/2 cup honey roasted peanuts
Into a bowl add marinade ingredients mixing to combine. Into a shallow baking dish add chicken and pour over marinade tossing to combine, cover and refrigerate about 8 hours. Remove chicken from marinade, discard marinade. Heat grill and place chicken on grill cooking to browned on each side and cooked through. Grill the pineapple about 3 minutes per side. Remove and chop. Cut chicken into pieces. Dressing; into a bowl add dressing ingredients whisking to combine. Place grilled chicken and pineapple into a large bowl and add remaining salad ingredients tossing with dressing. Pour over greens on a platter and serve.
Green Beans with Tomato Sauce
1 1/2 lbs. fresh green beans, trimmed
1 small red onion, slivered
1 large garlic clove, minced
1/2 cup diced tomatoes with some juice
1 tsp. sugar
salt and freshly ground black pepper
1 Tbl. red wine vinegar
Fresh parsley, chopped
Into a pot of boiling water add beans and cook just about 3 to 4 minutes, you want them still a little crisp. Drain well and place in a ice bath to stop cooking. Meanwhile into a saute pan, add a good drizzle of olive oil with the onion and garlic cooking to soften. Add the sugar and stir, add the tomatoes with some sauce and cook stirring about 5 minutes. Drain the beans and pat dry with paper towels and add to pan, season with salt, pepper add vinegar cooking to heat beans through. Pour into a serving bowl and sprinkle with parsley.
Braised Short Ribs
2 1/4 cups dry red wine (something you would enjoy drinking)
2 1/4 cups rich beef broth, divided
2 garlic cloves, minced
1 tsp. ground allspice
1/2 tsp. ground ginger
4 lbs. beef short ribs, trimmed and cut in half
salt and freshly ground black pepper
1 cup all purpose flour
olive oil
2 large carrots, peeled and chopped
1 medium onion, chopped
2 celery stalks, chopped
2 Tbl. tomato paste
Fresh parsley, garnish
Marinade; into a bowl add 1/2 cup wine, 1/2 cup stock, garlic, allspice and ginger, add ribs turning to coat, cover and chill about 4 hours, turning occasionally. Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper and dredge in flour. Preheat oven to 300 degrees. Into a large Dutch oven add olive oil and get pan hot, add ribs in batches cooking about 15 minutes or until nicely browned, remove ribs and set aside cooking remaining ribs. Reduce heat and add carrot, onion and celery cooking and stirring until lightly browned. Add tomato paste and cook stirring constantly for about 2 minutes. Return ribs to Dutch oven and stir in reserved marinade, remaining wine and broth. Bring to a boil and cover with lid. Place covered pan into oven and cook for 3 hours. After 3 hours, remove ribs from pot and skim fat from sauce and discard fat. Simmer sauce about 15 minutes until reduced by half. Place ribs onto serving platter and pour over some sauce. Serve with mashed potatoes or roasted potatoes, a vegetable and rolls. Red wine would be nice too.
Grilled Salmon with Molasses Glaze
Glaze
1/2 cup grainy mustard
1/2 cup molasses
1/4 cup red wine vinegar
6 (6 oz.) salmon fillets
salt and freshly ground black pepper
Into a bowl whisk the mustard, molasses and vinegar. Season fish with salt and pepper. Brush fish with some of the glaze. Grill the fish on an oiled grate over high for about 4 minutes or until fish is cooked though. Baste fish with more glaze.
Delicious Potato Bake - beware these are not low in calories, but so good
3 1/2 lbs. new potatoes, rinsed and cut in half
4 garlic cloves, minced
1 cup smoked Gouda cheese, shredded and divided
1 cup heavy whipping cream
2 chipotle peppers in adobo sauce, minced (you can use less if you don't like the heat)
3 scallions, sliced including green part
1 stick butter, soft
1 (8 oz.) package cream cheese, soft
salt and freshly ground black pepper
Into a large pot of boiling salted water add potatoes and cook to tender, drain well, return to pot. Into a saute pan add drizzle of olive oil with garlic and saute for a couple of minutes. Mash the potatoes well, add sauteed garlic, whipping cream, 1/2 cup cheese, chipotle, scallions, butter, cream cheese, salt and pepper. Taste and adjust flavorings. Spoon mixture into a greased 13x9 baking dish and top with remaining cheese. Bake for about 35 or until cheese is melted. I like to place under broiler for a minute to get cheese bubbly.
Cajun Red Bean and Sausage Soup
2 lbs. Cajun chicken sausage, sliced about 1/2-inch thick (or sausage of your choice)
1 large onion, chopped
4 stalks celery, sliced
1 large green bell pepper, seeded and chopped
4 garlic cloves, minced
8 cups rich chicken stock
3 (15 oz.) cans red kidney beans, drained and rinsed
2 (15 oz.) cans diced tomatoes
2 cups frozen corn
3 tsp. Cajun seasoning
salt and freshly ground black pepper
Tabasco, lots of Tabasco (or to your taste)
1 tsp. Worcestershire sauce
4 scallions, sliced including green part
Into a large Dutch oven add a good drizzle of olive oil, add onions sauteing to soften, add garlic and bell pepper, celery sauteing for a few minutes. Add sausage and cook to browned. Add Cajun seasoning and cook stirring a minute, stir in stock, beans, tomatoes with juice, salt, pepper, corn and Worcestershire sauce. Cover and simmer for about 1 hour, taste and adjust flavorings. Just before serving stir in scallions. Serve with hot crunchy garlic bread and a tossed salad.
Ginger Slaw
1 small/medium head white cabbage, shredded
2 whole carrots, peeled and shredded
5 radishes, shredded
5 scallions, thinly sliced on diagonal including green part
1 garlic clove, finely minced
1 cup whole cashews
Dressing
1/4 cup white balsamic vinegar
1 Tbl. fresh lime juice
2 tsp. fresh ginger, grated
2 tsp. sesame seeds, lightly toasted
2 Tbl. vegetable oil
2 tsp. sesame oil
pinch of red pepper flakes (or to your taste)
pinch of salt
Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Add slaw ingredients into a bowl and pour in dressing tossing to combine. Cover and chill for about 1 hour. You can also add some shredded chicken to the slaw and make Asian style tacos if desired. Just before serving, stir in cashews.
Simple Chicken Noodle Casserole - I personally love casseroles
16 oz. package egg noodles
1 onion, chopped
1 garlic clove, minced
3 celery stalks, sliced
3 cups cooked chicken, diced
2 Tbl. butter
1 (10.75 oz.) can cream of celery soup
1 cup sour cream
1 (12 oz.) bag frozen mixed vegetables, thawed or you can just use peas/carrots
2 tsp. Dijon
salt and freshly ground black pepper
2 cups cheddar cheese, shredded
Fresh parsley, chopped
Preheat oven to 350 degrees. Into a large pot of boiling salted water add pasta and cook until al dente, drain well and drizzle with a touch of olive oil, toss. Into a large saute pan, add butter along with onion, celery cooking to soften, add garlic and cook about 1 minute. Into a large bowl add the cooked onion, celery and garlic. Add the diced chicken, soup, sour cream, thawed veggies, mustard, salt, pepper and stir to combine. Stir in the cooked noodles to coat. Pour into a 13x9 baking dish and bake for about 15 minutes, top with cheese and bake an additional 10 minutes. Turn on broiler and place under broiler to get cheese bubbly and lightly browned. Remove from oven and sprinkle on parsley. Note; you don't have to add the cheese, but hey it's a casserole and they are meant to be gooey and delicious.
Taco Casserole
2 lbs. ground turkey or ground beef
1 onion, chopped
1 jalapeno, seeded and minced
1/4 cup water
3 oz. cream cheese
1/2 cup thick salsa
2 Tbl. taco seasoning (see recipe)
1 Tbl. Tabasco or Tapito
4 eggs
1/4 cup heavy whipping cream
1/2 cup sharp cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
fresh cilantro, chopped
2 scallions, thinly sliced including green part
Taco seasoning
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
Preheat oven to 350 degrees. Into a bowl add ingredients for seasoning, mixing to combine. Store in a container with lid. Spray a 13x9 baking pan. Into a large saute pan, add meat and brown, add onion and jalapeno, cooking and stirring, add garlic. Drain any excess liquid. Add the taco seasoning and stir for a minute, stir in water and cook about 5 minutes. Add the cream cheese and salsa stirring to combine. Into a bowl add the eggs and whisk with hot sauce and heavy cream. Pour meat mixture into baking pan and top with egg mixture. Sprinkle on cheeses and bake about 30 minutes. Remove from oven to cool slightly before slicing. Top with cilantro and scallions. Serve with warmed flour tortillas, and a tossed salad.
Sweet and Sour Scallops
2 lbs. large scallops, rinsed and drained well
1/4 cup Mirin
1 Tbl. fresh ginger, grated
2 Tbl. brown sugar, packed
1/4 cup ketchup
2 Tbl. seasoned rice wine vinegar
1/4 cup chicken stock (rich quality)
2 Tbl. low sodium soy sauce
2 tsp. cornstarch
2 tsp. sesame oil
2 garlic cloves, minced
pinch of red pepper flakes
Hot cooked rice
Fresh cilantro, chopped
3 scallions, sliced thinly on diagonal including green part
Into a shallow dish add the Mirin and grated ginger, add scallops tossing to combine, cover and chill for 30 minutes. Soak wooden skewers in cold water for 30 minutes and drain. Into a saucepan add brown sugar, ketchup, rice wine vinegar, stock, soy, sesame oil, garlic, pepper flakes and whisk in cornstarch, bring to a boil stirring constantly for about 1 minute. Remove from heat. Remove scallops from marinade and thread onto skewers. Grill on each side about 2 minutes per side. Brush scallops with sauce and serve immediately with remaining sauce on the side. Place rice onto serving platter, arrange skewers on rice, garnish with cilantro and scallions.
Garbanzo Bean Salad - one of my favorites
2 (15 oz.) cans garbanzo beans, drained and rinsed, pat dry with paper towels.
3 scallions, thinly sliced on diagonal including green part
1/2 small red onion, slivered
1/2 English cucumber, peeled, slightly seeded and chopped
1/2 cup Kalamata olives, pitted and chopped
3 plum tomatoes, seeded and chopped
1/4 cup fresh parsley, chopped
Dressing
3 Tbl. white wine vinegar
4 Tbl. olive oil
salt and freshly ground black pepper
1/2 tsp. Dijon
Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Combine the salad ingredients into a bowl and stir in some dressing tossing to combine. Cover and refrigerate about 1 hour.
Pecan Pork Chops
1/2 cup pecans halves, lightly toasted
1/2 cup fine breadcrumbs
1/2 tsp. paprika
salt and freshly ground black pepper
1/4 tsp. dried oregano
pinch of cayenne
4 boneless loin chops
1/4 cup all purpose flour
1/2 cup buttermilk
Preheat oven to 450 degrees. Into a blender add the toasted pecans, breadcrumbs, paprika, oregano, cayenne pulsing so pecans are finely chopped. Season chops with salt, pepper and dredge in flour, dip in buttermilk and dredge in pecan mixture. Place chops onto a rack coated with cooking spray and place over a baking sheet. Coat pork evenly with cooking spray. Bake for about 15 minutes, turn chops and coat again with cooking spray baking for about 4 to 5 more minutes. Serve with the potato bake recipe listed above, vegetable and warm dinner rolls.
Apple Pudding Cake
1 1/2 cups brown sugar, packed
1 cup all purpose flour
2 tsp. baking powder
pinch of salt
1 tsp. cinnamon
1/2 cup whole milk
2 Tbl. vegetable oil
1 tsp. pure vanilla extract
2 medium Granny Smith apples, peeled and chopped
1 cup hot apple cider
Into a bowl combine 3/4 cup brown sugar, flour, baking powder, salt and cinnamon mixing to combine. Place this mixture into a lightly greased 9-inch round cake pan. Stir together the milk, oil and vanilla and add to the sugar mixture, stirring to blend, stir in chopped apples. Sprinkle with remaining 3/4 cup sugar and slowly pour over the apple cider, do not stir, I know you are tempted, but don't! Bake for 30 to 35 minutes or until cake layer forms on top. Remove from oven and cool slightly. Serve with vanilla ice cream or freshly whipped cream.
Texas Sheet Cake - my mom's recipe, but it's famous in TX
2 cups sugar
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) container sour cream (not light)
2 eggs, lightly beaten
1 cup butter
1 cup water
1/4 cup cocoa, good quality
Frosting
1/2 stick butter, soft
1/3 cup whole milk
1/4 cup cocoa, good quality
1 lb. powdered sugar
1 tsp. pure vanilla extract
Preheat oven to 325 degrees. Cake; into a large bowl add sugar, flour, baking soda and salt. Stir in sour cream and eggs. Melt butter in saucepan and whisk in 1 cup water an cocoa. Bring to a boil whisking constantly. Remove from heat and stir cocoa mixture into flour mixture, pour into 15x10 rimmed pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Spread warm frosting over cake. Frosting; into a large saucepan add butter to melt. Whisk in milk and cocoa and bring mixture to a boil. Remove from heat and gradually stir in sugar to smooth, stir in vanilla.
Bon Appetit
When God created humans, he designed us to live in families. Family relationships are important to God. Even the church, the universal body of believers, is called the family of God. When we receive God's Spirit at salvation, we are adopted into his family. These Bible verses about family will help you focus on the various relational aspects of a godly family unit.
"Therefore a man shall leave his father and his mother and hold fast to his wife, and they shall become one flesh." - Genesis 2:24
"Honor your father and mother. Then you will live a long, full life in the land the Lord your God is giving you." - Exodus 20:12
"Your wife will be like a fruitful vine within your house; your children will be like olive shoots around your table." - Psalm 128:3
"Listen, my son, to your father's instruction and do not forsake your mother's teaching." - Proverbs 1:8
"Whoever brings ruin on their family will inherit only wind, and the fool will be servant to the wise." - Proverbs 11:29
"The wicked die and disappear, but the family of the godly stands firm." - Proverbs 12:7
"Direct your children onto the right path, and when they are older, they will not leave it." - Proverbs 22:6
"God decided in advance to adopt us into his own family by bringing us to himself through Jesus Christ. This is what he wanted to do, and it gave him great pleasure."
- Ephesians 1:5
"For this reason I bow my knees before the Father, from whom every family in heaven and on earth is named …" - Esphsians 3:14-15
"Children, always obey your parents, for this pleases the Lord." - Colossians 3;20
"Be devoted to one another in love. Honor one another above yourselves."
- Romans 12:10
"If anyone does not know how to manage his own family, how can he take care of God's church?" - 1 Timothy 3:5
"Therefore, as we have opportunity, let us do good to all people, especially to those who belong to the family of believers." - Galatians 6:10
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