Morning Chicken

Ingredients

• 1 tablespoon Dijon or whole-grain mustard
• 1 tablespoon smoked paprika
• 2 cloves garlic, smashed
• 3/4 teaspoon dried thyme
• Grated zest and juice of 1 lemon
• 2 tablespoons olive oil
• 1 (3 1/2- to 4-pound) chicken, cut in 8 pieces, or 3 1/2 pound chicken parts
• Salt and pepper
  

Instructions

1. PLACE a resealable plastic bag in a bowl to hold it steady. 
2. Add the mustard, paprika, garlic, thyme, lemon zest and juice and olive oil. 
3. Add the chicken pieces and close the bag, squeezing out air. 
4. Squish the bag around to coat the chicken pieces with the marinade. 
5. Refrigerate 8 to 12 hours. (Turn the bag once or twice if you're around to do it.)
6. COVER a baking sheet with aluminum foil for easier cleanup. 
7. Heat oven to 450 degrees with rack in the center position. 
8. Remove the chicken pieces from the bag, letting any excess marinade drip off, and place skin-side down on the baking sheet. Sprinkle with salt and pepper. 
9. Roast for 20 minutes. 
10. Turn pieces and continue to roast until golden-brown and juices run clear, about 10 minutes. (Chicken wings will cook faster, in about 20 minutes total.)

Notes
Yield: 4 servings.

Source
http://www.newsobserver.com/2014/12/30/4436153/delicious-recipes-we-couldnt-resist.html

Candied Sweet Potato

wash potatoes

bake in oven 400º for 45 min

let cool

peel skins

slice into 1½-inch-thick rounds

lay rounds flat in baking dish

sprinkle with ground nutmeg and cinnamon

top with brown sugar

top with nubs of butter

bake 

Two-Minute Creamy Salad Dressing

Ingredients

• 1 teaspoon dijon mustard 
• 1 1/2 tablespoons mayonnaise 
• pinch salt 
• pinch sugar 
• few grinds fresh pepper 
• 1 tablespoon champagne vinegar 

Directions

1. Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined.
2. Add the vinegar and whisk until smooth.

Notes
- Makes enough for two small salads

Source
http://www.thekitchn.com/this-rivals-ranch-twominute-cr-114115
http://www.thekitchn.com/way-beyond-ranch-15-fresh-idea-125789

Balsamic Vinaigrette

Ingredients

• 2 tablespoons honey 
• 1 tablespoon dijon mustard (whole grain dijon is also great if you have it) 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground pepper 
• 1/4 cup balsamic vinegar 
• 3/4 cup extra virgin olive oil 1 garlic clove, crushed (or minced if you like a stronger garlic flavor) 

Directions

1. In salad bowl measure honey, mustard, salt, pepper and crushed garlic. 
2. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
3. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.

Notes
- Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator.
- Makes approximately one cup of vinaigrette.
- If using a blender or food processor, mix mustard, honey, garlic, salt, pepper and balsamic vinegar first until garlic is well blended. Add oil in batches, pulsing to mix after each addition. Too much mixing will make the vinaigrette extremely thick. I learned this the hard way and had to make a runnier batch to whisk the two together. Alternatively you can whisk in a bit of water to loosen it up, but this will also lighten the color of the vinaigrette. But these adjustments are just for appearances – a too-thick vinaigrette is perfectly usable and will thin out when mixed on salad.

Source
http://chinesegrandma.com/2010/11/balsamic-vinaigrette

French Vinaigrette

Ingredients

• 1 anchovy
• 1 small garlic clove
• Salt
• Juice from half of a nice fresh lemon
• 1 teaspoon Dijon mustard
• ¼ cup olive oil, something good but not too fancy
• Freshly ground black pepper or small pinch piment d'espelette

Directions

1. Mash the anchovy, garlic, and a pinch of salt to a paste. 
2. Squeeze in the lemon juice and stir to break up the anchovy paste. 
3. Beat in the mustard. 
4. Either beat or whisk in the olive oil, a few glugs at a time. The vinaigrette should emulsify but will never become super tight and even, and that's ok. 
5. Season with the pepper or chilis. 
6. Wash some sturdy or bitter greens, and you're on your way to salad paradise.

Source
http://joannagoddard.blogspot.com/2012/06/best-french-vinaigrette-youll-ever-have.html

Smoothie Recipes

Plum Dandy
1⁄2 cup milk
1⁄2 cup concord grapes 
2 plums, sliced
1 banana

Green Goodness
1⁄2 cup green tea
1⁄2 avocado
1⁄2 apple
1 celery stalk
1⁄2 cucumber
1 cup baby kale or baby spinach

Berries & Beets
1⁄2 cup milk
1⁄2 cup yogurt
1 small beet, peeled and cooked
1⁄2 cup strawberries, hulled and sliced
1⁄2 cup blueberries

Funky Monkey
1⁄2 cup milk
1⁄2 cup Greek yogurt
2 bananas
1 tbsp chocolate protein powder
1 tbsp natural peanut butter

Pumpkin Pie
1⁄2 cup milk
1⁄2 cup Greek yogurt
1⁄2 cup pumpkin puree
1⁄2 cup shredded carrot
1⁄2 tsp pumpkin pie spice
1 tbsp maple syrup

Monday -- Yellow Smoothie
½ cup pineapple juice
½ cup Greek yogurt
½ cup frozen pineapple, diced
½ cup frozen mango
1 banana, chopped 
1 tsp grated ginger

Tuesday -- Orange Smoothie
¼ cup orange juice
½ cup vanilla Greek yogurt
1 small orange, peeled and frozen
½ peach, peeled and diced
1 carrot, grated

Wednesday -- Red Smoothie
¼ cup almond milk
½ cup Greek yogurt
½ cup frozen raspberries
½ cup frozen strawberries
½ cup frozen watermelon

Thursday -- Purple Smoothie
½ cup pomegranate juice
½ vanilla Greek yogurt
½ cup frozen blackberries
½ cup frozen blueberries
¼ cup cherries, pitted

Friday -- Green Smoothie
½ cup orange juice
½ vanilla Greek yogurt
½ avocado, peeled
2 kiwis, peeled
1 handful of baby spinach

True Fettuccine Alfredo

Ingredients

• Fettuccine
• butter
• Parmesan cheese
• salt & pepper

Directions

1. Boil the pasta
2. In a big pan melt a stick of butter for every pound of pasta
3. Put the hot pasta right into that melted butter
4. Toss with a ton of Parmesan cheese, ground black pepper and a bit of salt. 

Notes
Do not add cream because the Italians will ask you never to come back. That's it. It is so fabulous you won't believe it.

Source
"For a group, there is just no question what pasta I would serve. It is the simplest and most luxurious pasta I can serve. It's perfect for holidays like Christmas Eve. I would serve the true fettuccine Alfredo -- there is no such thing as an Alfredo sauce."
http://www.splendidtable.org/story/keep-holiday-cooking-simple-with-these-easy-dishes

Gloria's Meatballs

Ingredients

• 2 lbs ground beef
• 12 oz canned tomatoes (any kind, use whats on sale)
• ¼ cup White Sugar
• 2 Tbsp Lemon juice
• ½ cup Brown sugar
• ½ cup Raisins

Directions

1. Preheat oven to 350º.
2. Roll the ground beef into small/medium size balls.
3. Boil the meat balls in small amount of water until firm, do not dump out water.
4. Add tomatoes, lemon juice and white sugar to pot.
5. Move to oven. Bake uncovered at 350º for 20 minutes.
6. Add brown sugar and raisins. Cover and cook for 1 ½ hours.
7. Uncover and cook for another ½ hour.

Notes

- Serves 6-8
- Serving size: ⅛ of a recipe (6.7 ounces)
- Serve over rice
- Be sure to use a pot that can go from stove top to the oven. CorningWare works well.

Source
Grandma Ledder via her mother.

Salad Recipe Ideas

HARVEST KALE 
marinated kale, brussels sprouts, manchego cheese, sunflower seeds, beets, garbanzos, sherry vinaigrette

CHICKEN CAESAR 
romaine, parmesan, homemade grilled croutons, lemon-caesar vinairgrette

ROASTED BUTTERNUT 
baby spinach, butternut squash, sharp cheddar, apples, tamari almonds, dried cranberries, maple-mustard vinaigrette

SOUTHWESTERN CHICKEN 
romaine, avocado, grilled corn, tomatoes, black beans, toasted corn, chipotle puree, balsamic vinaigrette

AVOCADO & ORANGE 
romaine, radicchio, orange, avocado, pistachios, goat cheese, fennel, lemon-mint vinaigrette

Roasted Vegetables with Balsamic Glaze

Ingredients

Roasted Vegetables

• 2 large sweet onions, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 8 ounces Brussels sprouts, trimmed and halved
• 1/2 medium butternut squash, peeled and diced
• 8 ounces carrots, peeled and cut on the bias into 1-inch slices
• 8 ounces fingerling potatoes, halved
• 1 head garlic, cloves separated and left unpeeled
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Glaze

• 1/3 cup vegetable broth
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tsp Dijon mustard
• 1 tsp mayonnaise
• 1 teaspoon lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. 
3. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. 
4. Remove the garlic from the skins before serving.
5. Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, mayonnaise, lemon juice and some salt and pepper. 
6. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Notes
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield:6 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Perfect Potato Latkes

Ingredients

• 1 ½ lbs of Idaho (russet) potatoes
• 1 small white onion
• 2-3 eggs, beaten
• 1/2 cup matzo meal
• 2 tsp salt
• 1 tsp pepper
• canola oil

Directions

1. Wash and peel potatoes.
2. Cut potato and onion lengthwise into pieces that will fit into the food processor.
3. Shred potatoes with grating disk of food processor.
4. After every two or three potatoes, move shredded potato to large bowl filled with ice water.
5. Shred onion with grating disk of food processor.
6. Wrap potato shreds in thin dishtowel or cheesecloth. Twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer them to a large mixing bowl with onions.
7. Let drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water into the sink, then mix starch into potato onion mixture. 
8. Mix in eggs, matzo meal, salt and pepper until latke mix can be formed into patties that just stick together in hands.
9. Heat 1/3 inch oil in skillet until a shred of potato immediately bubbles. Form a small amount of latke mix into a ball and place into oil until the bottom is brown. Flatten the top with slotted spatula then flip. Fry until golden brown. Flip as needed to get a firm, darker than golden crust on both sides.
10. Transfer to a sheet pan lined with paper towels to cool for two minutes, top with salt (optional-and lemon zest) then serve with applesauce and sour cream/plain Greek yogurt.

Notes

• Use a ratio of 1 small onion to every 1 ½ lbs of russet potatoes

Watch This Video Before You Freak Out: https://www.youtube.com/watch?v=AwOoMG3J4h8

Source
http://www.seriouseats.com/2014/12/how-to-make-latkes.html

http://www.myjewishlearning.com/blog/food/2014/12/15/michelin-star-latkes-and-sufganiyot

http://www.epicurious.com/articlesguides/holidays/hanukkah/how-to-fry-the-ultimate-best-potato-latkes-for-hanukkah-holiday

Baked Honey Lime Chicken Taquitos

Ingredients

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 4 boneless, skinless chicken breasts, cooked and shredded
• 12-15 medium size flour tortillas
• 2 cups shredded Monterrey jack or Mexican blend cheese
• 1 cup green enchilada sauce
• ½ cup sour cream or plain greek yogurt

Directions

1. In a medium mixing bowl, whisk together honey, lime juice, chili powder and garlic powder. Add shredded chicken to the mixing bowl and let it marinate in the fridge for at least a ½ hour, but preferably a half day or so.
2. Preheat oven to 400 degrees F. Spread chicken mixture evenly between flour tortillas, top with cheese and roll up tightly, placing seam side down on a baking sheet. Spray the tops of the taquitos with nonstick cooking spray (or brush with a little vegetable oil). Bake for 15-20 minutes or until tortillas are golden brown.
3. Whisk together enchilada sauce and sour cream and serve with taquitos.

Notes
Recipe type: Main Dish
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour
Serves: 5

Source
http://www.sixsistersstuff.com/2014/06/baked-honey-lime-chicken-taquitos-recipe.html

Robinson Family Coleslaw

1/2 cup mayonnaise
2TBS apple cider vinegar
1/8 tsp salt
Pinch of pepper
2 1/2 TBS sugar

Whip all ingredients together til smooth. Then taste and add either sugar or vinegar to taste.

Hope this helps. This was one of the family recipes originally from Aunt Sally. Like Yellow rice & chicken. They are all done to taste.

Perfect Steamed Hard or Soft Cooked Eggs

Ingredients

• 1 tray of ice cubes
• 6 eggs

Directions

1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. 
2. Fill a large pot with 1 inch of water. 
3. Place steamer insert inside, cover, and bring to a boil over high heat. 
4. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minutes for hard. 
5. Serve immediately if serving hot. 
6. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. 
7. Store in the refrigerator for up to 5 days.

About This Recipe 
Yield: Makes 6 Eggs
Active time: 5 mintues
Total time: 20 minutes
Special equipment: Large pot with steamer insert

Source
http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html

Rosh Hashanah Salad

Ingredients

• baby spinach, washed
• mixed field greens, washed
• whole pecans, toasted
• goat cheese, crumbled
• dried cranberries
• mushrooms, sliced
• pomegranate, seeded
• green apple, small chop

Directions

1. prep all ingredients
2. toss spinach, greens, apple, pecans, mushrooms and 1/2 of the crasins in a large bowl 
3. top with goat cheese, pomegranate, remaining crasins

Notes
Serves 8-10, serve with apple cider honey vinaigrette 

Zesty Italian Crescent Casserole

Ingredients

• 1 lb. lean ground beef
• 1/4 cup chopped onion 
• 1 cup tomato pasta sauce 
• 6oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese 
• 1/2 cup plain Greek yogurt
• 1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls 
• 1/3 cup grated Parmesan cheese
• dried oregano
• salt & pepper to taste

Directions

1. Heat oven to 375°F. 
2. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. 
3. Drain. 
4. Stir in pasta sauce; cook until thoroughly heated.
5. Meanwhile, in medium bowl, combine mozzarella cheese, Greek yogurt, salt and pepper ; mix well.
6. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. 
7. Spoon cheese mixture over beef mixture.
8. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) 
9. Spread grated Parmesan cheese evenly over dough.
10. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Notes
    prep time 20 min
    total time 45 min
    servings 6

Source
http://www.pillsbury.com/recipes/zesty-italian-crescent-casserole/4856ffe5-9c66-4149-ab58-24d66d9929f5?nicam2=Email%26nichn2%3DLifecycle%26niseg2%3DPB%26nicreatID2%3DPB_09_09_2014_BackToDinner

Creamy Lemon Sauce

Ingredients

• 4 oz. cream cheese, cubed
• 1/4 cup milk or half & half
• 1 tbs butter and/or olive oil
• 1-2 tsp minced garlic
• zest from 1 lemon
• juice from 1 lemon
• salt
• pepper

Directions

1. In a sauce pan over low heat heat butter and olive oil. 
2. Add garlic cook for 30 seconds.
3. Add cream cheese one cube at a time.
4. Add milk/cream/half & half.
5. Whisk to combine.
6. Add lemon zest and juice. Continue to whisk.
7. Season with salt and pepper to taste.

Notes
Serves 4. Really good for dipping crusty bread.

Sources
http://www.thenovicechefblog.com/2013/08/zucchini-pasta-in-a-lemon-cream-sauce

http://www.kraftrecipes.com/recipes/pan-fried-fish-creamy-lemon-sauce-for-two-118572.aspx

http://www.thermador.com/culinary/recipes/184_mixed-vegetables-with-lemon-cream-cheese-sauce

Man Catchin' Chicken (Maple Dijon Chicken)

Ingredients

• 2 lbs of boneless skinless chicken breasts
• 1/2 cup of Dijon mustard
• 1/4 cup of maple syrup
• 1 Tablespoon of red wine vinegar
• 1 teaspoon of dried rosemary
• fresh parsley
• salt and pepper
• cherry tomatoes (optional)
• 1/2 onion (optional)

Directions

1. Preheat your oven to 400 degrees.
2. In a small bowl mix together Dijon mustard, maple syrup, red wine vinegar, 1/4 tsp salt and 1/4 tsp pepper.
3. Place chicken in a sprayed glass baking dish. Pour sauce on top of the chicken and sprinkle with dried Rosemary. 
4. Place it uncovered in your preheated oven. 
5. Let it bake for 35-40 minutes or until your chicken is browned and cooked through.
6. Let the chicken cool for 5 minutes before serving. Spoon some extra sauce over the top when you put it on plates.

Notes
Recipe type: Main
Cuisine: American
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 6

Optional - slice white onion and half cherry tomatoes, place on bottom of greased pan, place chicken on top.

Source
http://www.sixsistersstuff.com/2014/07/man-catching-chicken.html

http://lecremedelacrumb.com/2013/12/maple-dijon-chicken.html

Chicken Pesto Sandwich

Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 8 ounces mozzarella, sliced
• 1/2 cup pesto

Directions

1. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
2. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

Notes
Prep Time 10 minutes
Yield 4 servings

Source
http://damndelicious.net/2012/10/22/chicken-pesto-sandwich

Baked Brown Sugar Bacon

Ingredients

• 1 package bacon
• 3 tablespoons brown sugar

Directions

1. Preheat oven to 375º
2. lay bacon flat on a sheet tray lined with parchment paper
3. Sprinkle bacon with brown sugar
4. Cook bacon in the oven for 10-15 minutes until crispy

Notes
Prep time: 5 minutes
Total time: 20 minutes
Servings: 12 pieces

Source
http://cornell.spoonuniversity.com/2014/06/make-perfect-bacon

Strapatsada - Scrambled Eggs With Tomatoes

Ingredients

• 2 large, ripe, firm tomatoes
• 2 tablespoons extra virgin Greek olive oil
• 1 garlic clove, finely chopped (optional)
• 1 tablespoon fresh or dried mint or oregano
• 4 large eggs, slightly beaten
• ½ cup grated Greek feta or kefalotyri cheese
• Salt and pepper to taste

Directions

1. 1. Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
2. In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that’s left is thick pulp, about 10 minutes.
3. Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
4. Transfer to serving plates and sprinkle with grated Greek feta or kefalotyri cheese.

Notes
Serves 2

Source
http://6thfloor.blogs.nytimes.com/2014/01/18/scrambled-eggs-with-tomatoes-greek-style/?_php=true&_type=blogs&_r=0

Tzatziki Sauce for 4

Ingredients

• 1/2 English cucumber, peeled
• 16 oz (2 cups) cold plain Greek yogurt (either full fat or fat free will work)
• 2-3 tsp garlic, minced
• 1/3 cup chopped dill, fresh or frozen
• 1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper

Directions

1. Peel and finely diced the cucumber and strain of it’s juices. I squeezed it really tight by the fistful. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day. 
2. Combine the strained and chopped cucumber with Greek yogurt, lemon juice, garlic, dill, salt (add more to taste) and pepper. 
3. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better after refrigerating overnight! 

Notes
Skill Level: Easy
Cost To Make: $4-$5
Serving: 3 cups

Source
http://natashaskitchen.com/2013/10/10/tzatziki-sauce-recipe

Baked Mediterranean Chicken

Ingredients

• 2 lemons
• 1 Tbsp. olive oil
• 1 Red onion, cut into thick slices
• 1 cup pitted kalamata olives, whole
• 2 to 4 medium chicken breasts
• 1 tsp. Paprika
• Salt & Pepper
• 1 tsp. Greek seasoning (or ½ tsp. oregano, ½ tsp. salt)
• 4 cloves garlic, peeled
• Crumbled Feta for topping
• Spinach and pita bread for serving

Directions

1. Preheat oven to 450º
2. Zest one lemon. Place zest in a large bowl and add 1 Tbsp. olive oil. Add in the red onion slices and kalamata olives. Toss to coat. Place onions and olives in the bottom of a baking dish
3. Season chicken with salt, pepper and oregano then place on top of the bed of onions and olives
4. Squeeze the juice out of the zested lemon over the top of the chicken and onions
5. Sprinkle paprika over the top
6. Add the zested and squeezed lemon rinds to the pan
7. Bake uncovered for 35 minutes

Notes
Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing. Optional accompaniments: Roasted red peppers, pita bread with hummus, cucumbers or couscous.

Source
http://thewanderlustkitchen.com/2013/11/01/baked-greek-chicken

Quick Peanut Sauce

Ingredients

• 2 Tbs peanut butter
• 2 Tbs soy sauce
• 1-2 cloves garlic, minced
• 1/4 cup water
• 1 Tbs brown sugar
• juice from 1/2 a lemon

Directions

1. staring with no heat, whisk to combine all ingredients in a non-stick sauce
2. turn heat on to medium until the peanut butter has melted

Notes
Tastes great over Ramen noodles, veggies, chicken or beef. Can easily be doubled.

Recipe Source
Cooks.com

Creamy Salad Dressings Without the Cream

CILANTRO GODDESS DRESSING

• 12 ounces silken tofu, drained
• 1 large or 2 small garlic cloves
• 1 cup lightly packed cilantro leaves and stems
• 2 tablespoons fresh lime juice
• 1/4 cup unseasoned rice vinegar
• 1/4 cup peanut oil (may substitute vegetable or canola oil)
• 1 tablespoon peeled, chopped fresh ginger root
• 1/2 teaspoon fine sea salt, plus more to taste

COMBINE the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and 1/4 teaspoon of salt in a blender or food processor; puree until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 16 servings (makes about 2 cups).

---

CHERRY TOMATO AND BASIL DRESSING

• 1 pint cherry tomatoes, stemmed, each cut in half
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh basil leaves
• 1/4 cup pine nuts (may substitute walnuts)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the tomatoes, oil, basil, pine nuts, mustard and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 12 servings (about 1 1/2 cups).

---

CASHEW MINT DRESSING

• 1/2 cup raw cashews
• 1/4 cup lightly packed fresh mint leaves
• 1/4 cup unseasoned rice vinegar
• 1/4 cup water
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the cashews, mint, vinegar, water, honey and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

TASTE and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

Notes
Yield: 8 servings (makes about 1 cup).

Source
http://www.newsobserver.com/2014/07/22/4020381/make-creamy-salad-dressings-without.html

Strawberry Oatmeal Bars

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 10 to 12oz fruit preserves (strawberry, apricot, blackberry, etc.)

Directions

1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
2. Mix together the butter, flour, oats, brown sugar, baking powder and salt in a large bowl. Combine until damp by mixing with your hands. 
3. Press half the oat mixture into the prepared pan. 
4. Spread top with the strawberry preserves. 
5. Sprinkle the other half of the oat mixture over the preserves and pat lightly. 
6. Bake until light brown, 30 to 40 minutes. 
7. Let cool completely, chill, and then cut into squares.

Notes
Other flavors of preserves can be used.

Source
The Pioneer Woman - http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe.html

http://thepioneerwoman.com/cooking/2013/02/strawberry-oatmeal-bars

Jello Pie Recipe

Ingredients

• Any flavor jello (sugar-free) – one 3oz box
• Same flavor yogurt – 12oz
• Cool Whip – 8oz
• Graham cracker crust

Directions

1. Mix jello with ¼ boiling water
2. Stir in yogurt then fold in cool whip
3. Put in pie shell and chill before serving 

Notes
Favorite flavors – lemon, lime, island pineapple

Recipe Source
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=301507

Greek Salsa Chicken

Ingredients

For the Salsa

• 4 ounces crumbled feta cheese
• 1 cup halved grape or cherry tomatoes
• 1/4 cup pitted, sliced black olives
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil

For the Chicken

• 6 boneless, skinless chicken breast halves (7 ounces each)
• pepper to taste
• kosher salt to taste
• 2 tablespoons olive oil
• 2 lemons, cut into wedges

Directions

1. Preheat oven to 450°.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. 
5. Transfer chicken and lemons to a large platter. Top with salsa.

Notes
Serve with basmati rice.

Recipe Source
http://sweetpeaskitchen.com/2011/02/greek-salsa-chicken

Atlantic Beach Pie (aka Lemon Pie with Saltine Crust)

Ingredients

Crust

• 6 oz saltine crackers (1 1/2 sleeves or 53-55 crackers)
• 1/4 cup light corn syrup
• 10 tablespoons melted unsalted butter

Filling

• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 tablespoon grated lemon zest
• 1/2 cup lemon or lime juice or a mix of the two

Topping

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Flaky salt (optional)

Directions

1. Preheat oven to 350º.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. 
3. Add the sugar, then knead in the butter until the crumbs hold together like dough. 
4. Press into an 8 inch pie pan. 
5. Chill crust for 15 minutes.
6. Bake for 18 minutes or until the crust colors a little.
7. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice. It is important to completely combine these ingredients. 
8. Pour into the shell and bake for 16 minutes until the filling has set. 

Topping
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.

Serve pie with fresh whipped cream and a sprinkling of sea salt.

Notes
- Makes one pie
- The pie needs to be completely cold to be sliced

UPDATED RECIPE:  https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie?sqn=8SKoV0ZpmjlTXvg70Sc4IOjT1Mh%2BzZMOO/FqN0e7W5I%3D%0A

https://www.youtube.com/watch?v=mSNQR77305o


Recipe Source
https://www.youtube.com/watch?v=0YMbgS0AdXs
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response
http://www.crunchygooey.com/2013/08/lemon-pie-with-saltine-crust-aka-bill.html
http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe.html
http://www.thekitchn.com/basic-technique-how-to-make-wh-102056
http://www.newsobserver.com/living/food-drink/article48068925.html

Taco Stuffed Shells

Ingredients
10 oz uncooked jumbo pasta shells, cooked, drained
1/2 medium white onion, diced
1 1/2 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
1/2 teaspoon salt
1 1/4 cups diced tomatoes
2 1/2 cups shredded Mexican cheese blend (10 oz)
1/4 cup chopped fresh cilantro

Instructions

1. Heat oven to 350°F. Cook and drain pasta shells as directed on box.
2. Meanwhile, in 12-inch skillet, cook onion and beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. 
3. Drain.
4. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
5. Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish.
6.  Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. 
7. Top evenly with remaining 2 cups cheese.
8. Bake 15 minutes or until cheese is melted.

Notes

Source
http://www.pillsbury.com/everyday-eats/dinner-tonight/tacos-mexican/taco-stuffed-pasta-shells-how-to

Crock Pot Hawaiian BBQ Chicken

Ingredients

• 4-6 Boneless Chicken Breasts (mine were still frozen!)
• 1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
• 1 20 oz. can Pineapple Chunks, drained

Instructions

1. Spray the inside of your crock pot with cooking spray for an easy cleanup! 
2. Place frozen chicken breasts in the crock pot and cover with sauce. 
3. Empty can of drained pineapple chunks on top.  
4. Cook on High for 2-3 hours or Low for 4-6 hours.  
5. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.
6. Serve over rice.

Recipe Source
http://www.sixsistersstuff.com/2011/06/crock-pot-hawaiian-bbq-chicken.html
http://www.sweetlittlebluebird.com/2013/02/tried-true-tuesday-crock-pot-barbecue.html

Honey BBQ Meatloaf

Ingredients

• 1 lb lean ground beef
• 1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99
  1/2 cup panko bread crumbs
• 2 tablespoons plus 2 teaspoons Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1/2 cup plus 1/4 cup of your favorite barbecue sauce(s)
• 2 tablespoons honey, divided
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper
  1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99
  1/2 cup panko bread crumbs
  2 tablespoons plus 2 teaspoons Worcestershire sauce
  1 tablespoon spicy brown mustard
  3/4 cup your favorite barbecue sauce, divided
  2 tablespoons honey, divided
  1 teaspoon salt
  1 teaspoon black pepper
  Read more at http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html#sE2vVm6TckhDfKOk.99

Directions

1. In a large bowl, use your hands to mix together the ground beef, panko bread crumbs, 2 tablespoons Worcestershire sauce, spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
2. Shape the mixture into a long, thick log and place in a 8x4" loaf pan sprayed with non-stick cooking spray.
3. In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
4. Bake for 45 minutes at 350 degrees F. Slice and drizzle with reserved honey barbecue sauce.

Notes
Makes 4-5 servings.

Recipe Sources
http://www.sixsistersstuff.com/2012/10/honey-bbq-meatloaf.html
http://www.canyoustayfordinner.com/2011/03/09/honey-barbecue-meatloaf

Hoppin’ John

Ingredients

• 1 whole medium yellow onion, small diced
• 2 green bell peppers, small diced
• 4 stalks celery, peeled and small diced
• 1 carton mushrooms, diced
• 2 cloves garlic, minced
• 2 cans black-eyed peas, lightly rinsed (leave some of the bean juice)
• 1 package thick-cut bacon, cut into bits OR a bunch of leftover Honey Baked Ham, diced
• 2 - 3 cups low-sodium (or No-sodium) chicken broth
• salt and pepper, to taste
• 1 cup white or brown rice, for serving
• 1/4 cup freshly grated smoked Gouda for garnish (not just garnish, this is essential)

Directions

1. In pot over medium heat add bacon and cook it slowly, stirring the bacon without browning. 
2. Increase the heat to medium-high and add the celery, onion, and bell pepper.
3. Sauté until they begin to soften, about 4-5 minutes. 
4. Add garlic, stir well, and cook for another 1-2 minutes.
5. Add the black-eyed peas.
6. Cover with chicken stock.
7. Bring the mixture to a boil and reduce to a simmer. Cook for approximately 30 minutes until the beans are three quarters tender; and not mushy.
8. While the black-eyed peas are cooking, cook the rice separately according to package instructions.
9. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
10. Serve over rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.

Recipe Sources
http://thepioneerwoman.com/cooking/2011/12/hoppin-john
http://www.simplyrecipes.com/recipes/hoppin_john
http://seattletimes.com/html/foodwine/2008575199_zfoo31prosperousfoods.html?cmpid=2628