Paella

After seeing Mario Batali's Paella on Oprah, I've decided I have to make it! First it looks like I'll need to invest in a Paella pan, but after that it is a very flexible recipe where you can add as much good stuff as you want and substitute almost anything. Great for entertaining a crowd!



INGREDIENTS
10 small to medium chicken drumsticks
1/2 cup extra-virgin olive oil
2 cups medium shrimp , enough for about 5 per person
1 medium Spanish onion , cut into 1/4-inch dice
1/2 cup pureed ripe tomatoes
1 tsp. kosher salt , or to taste
1 tsp. saffron threads
2 Tbsp. sweet pimenton (Spanish smoked paprika)
4 quarts chicken stock
2 cups bomba or other shortgrain rice
1 pound Manila clams , scrubbed
1 cup freshly shucked peas
10 spears pencil asparagus , stalks cut on the diagonal into 1/4-inch thick slices
1-inch pieces of sausage

DIRECTIONS
Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.

In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan.

Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).

Remove from the heat and let rest for 10 minutes before serving.

Apple Cupcakes

INGREDIENTS
Red food coloring
Simple Buttercream
Vanilla Cupcakes
24 thin pretzel sticks
Sour green apple candy strips (about 2 1/2 feet)

DIRECTIONS
Using food coloring, tint buttercream as desired.

Using an offset spatula, frost the cupcakes with a generous amount of buttercream. Place a pretzel stick in the center of each cupcake to form a stem. Using kitchen scissors, cut candy strips into leaf shapes, and insert one into each cupcake, creating an apple. for each cupcake. Place next to the pretzel stem.

Greek Salad

INGREDIENTS
4 large hearts romaine lettuce, torn
2 cups feta cheese, crumbled
2 English cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, seeded, ribs removed, and cut into strips
1 red bell pepper, seeded, ribs removed, and cut into strips
1 yellow bell pepper, seeded, ribs removed, and cut into strips
1 medium red onion, chopped
Kalamata olives, pitted
Green olives, pitted
Store-bought stuffed grape leaves (optional)
Extra-virgin olive oil
Balsamic vinegar
Coarse salt and freshly ground black pepper

DIRECTIONS
Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, and grape leaves, if using, in rows on top of the lettuce.

In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

Adobo chicken

INGREDIENTS
1 cup soy sauce
1/2 cup white vinegar
5 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon fresh ground pepper
3 bay leaves
3 pounds chicken thighs, bone in

DIRECTIONS
Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot. Place chicken skin side down in pot and bring to a boil. Immediately turn down to a simmer and cover with lid. After 30 minutes, remove lid and turn chicken over and simmer for an additional 20 - 30 minutes then serve with steamed rice

Chicken, Mushrooms and Spinach

INGREDIENTS
1 tbsp olive oil
1 cup fresh parsley, chopped
2 whole boneless chicken breasts, skin on and split
Salt and pepper
1 small onion, chopped
10 white mushrooms, cut
1 cup dry white wine
2 tbsp balsamic vinegar
1 tbsp butter (optional)

DIRECTIONS
1.) Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.

2.) Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.


3.) Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.

4.) Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

Baked Cherry Tomatoes

INGREDIENTS
2 bunches mixed cherry tomatoes
salt and pepper
1 tbsp olive oil
2 ounces gruyere or parmesan cheese
1 garlic clove, minced

DIRECTIONS
1.) Heat oven to 400 degrees. Slice and discard the stem and top of each tomato; arrange the tomatoes in a baking dish. Season with salt and pepper, drizzle with salt and pepper.
2.) Combine grated cheese and garlic in a small bowl. Sprinkle mixture over tomatoes.

3.) Place in oven, bake until tomatoes are soft and crust is golden, 20 to 25 minutes.

Blueberry Hand Pies

INGREDIENTS
Crust: (I double this)
1 1/2 cup flour
1/2 tsp salt
1 tbsp sugar
1 stick butter
4 tbsp ice water

Filling: (enough for for about 12 pies)
4 cups blueberries, rhubarb, apples, berries, etc.
1 cup sugar (use more for tart fillings)
4 tbsp flour
1/2 tsp cinnamon
1 tsp lemon or orange juice

DIRECTIONS
1.) Combine flour, salt and sugar in a food processor. Cut butter into cubes and add to the processor and pulse until just combined. Slowly add the ice water in while pulsing.

2.) Divide your ball of dough into equal segments (about 8) and roll out into discs.

3.) Preheat oven to 425 degrees. Combine ingredients for filling in a mixing bowl.

4.) Add about 1/4 cup of the filling on top of each disc on one side, then fold the dough over the filling to create a crescent shape. pinch the seams and fold over. Place your pies on a baking sheet lined with parchment paper. Poke holed on the top of each pie.

5.) Bake at 425 degrees for 15 minutes, then remove and brush with an egg wash. Bake at 350 for an additional 15 minutes.

Root Beer Float

French Vanilla Ice Cream + Root Beer.

Iceberg Wedge Salad

Iceberg, blue cheese, cherry tomatoes, add bacon = yum.

Quick Pickled Beets

INGREDIENTS
A couple of bunches of beets, cleaned with greens removed
1 cup apple cider vinegar
1 cup sugar
1 cup water
1/2 cup slice red onions, if desired

DIRECTIONS
1.) Place the beets in a large pot with water just coming to the top of the beets. Parboil the beets, until tender when sticking a knife in them. Remove from heat and drain. Run the beets under cold water to easily remove the skins. Slice into 1/4″ inch rounds.

2.) In a medium-sized saucepan heat the water, sugar and vinegar. Stir until sugar has dissolved. Add sliced beets and red onions. Remove from heat and let sit for about 20-30 minutes or until room temperature. Divide beets out into containers for storing in the fridge. Beets will keep for about 10 days.

Mushroom Dill Orzo

INGREDIENTS
2 cups sliced Mushrooms
1 tsp minced Garlic
1-2 cups Orzo
1 cup frozen Peas
1-2 tbsp Cream Cheese
Add Chicken or Fish (if desired)

DIRECTIONS
1. Saute 2 cups of sliced mushrooms in a bit of oil with sliced garlic. Make sure to season with salt and set aside (feel free to add some white wine and/or butter if desired).

2. Cook a few hand-fulls of orzo in salted water, adding a cup of frozen peas during the last 5 minutes.

3. Drain orzo and peas and immediately add a few tablespoons of cream cheese and some cilantro infused oil. Mix everything together, add sauteed mushrooms with garlic, season with salt & pepper, top with fresh dill and serve immediately!

Roast Beef and Brie Sandwiches

INGREDIENTS
Sliced Roast Beef
Sliced Brie Cheese
Bread of Choice
Lettuce
Tomato

Assemble ingredients and enjoy! Also a good option for bruschetta :)

Chicken Souvlaki

INGREDIENTS
3 tablespoons olive oil
3 tablespoons lemon juice
Kosher salt and pepper
Cooked chicken, sliced
2 english cucumbers, sliced
1/2 sm sweet onion, thinly sliced
2 tablespoons chopped fresh dill
4 flat breads
1/2 cup Greek-style yogurt

INGREDIENTS
In a large bowl, combine the oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the chicken, cucumbers, onion, and dill.

Divide the chicken mixture evenly among the flat breads and serve with the yogurt.

Artichoke Pizzas

INGREDIENTS
Pita breads, split horizontally
3 tablespoons olive oil
1 jar roasted red peppers, sliced
1 jar artichokes, cut in half
1/4 cup basil leaves, chopped
1 1/2 cups shredded Cheddar
1/2 teaspoon dried oregano


DIRECTIONS
Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.

Top with the red peppers, artichokes, basil, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.

Shrimp with Tomatoes and Olives

_____________________________
INGREDIENTS
1 box couscous or orzo
1 tablespoon olive oil
1 small onion, chopped
28-ounce can diced toms, drained
1 roasted red pepper, chopped
3/4 cup green olives
1/2 cup dry white wine
Kosher salt and pepper
1 pound medium shrimp, peeled and deveined

DIRECTIONS
Cook the couscous according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.

Add the tomatoes, roasted pepper, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.

Add the shrimp, cover, and cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.

Pot Sticker Salad

INGREDIENTS
Frozen pot stickers
Sugar snap peas, trimmed
2 medium carrots, sliced
1/2 cup soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts
Roasted peanuts, chopped
2 scallions, sliced

DIRECTIONS
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil.

Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.

Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

Blackberry Cobbler

INGREDIENTS
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving

DIRECTIONS
1. Preheat oven to 350 degrees.

2. Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.

4. In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.

5. Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.

Old Timey Tea Sandwiches

Cucumber Sandwiches
Pepperidge Farm Bread
Cream Cheese
Thinly Sliced Cucumbers, salted, rinsed and patted dry
Salt, pepper, dill (garnish)

Smoked Salmon Sandwiches
Thinly sliced cured salmon/lox
Party rye
Butter combined with cream cheese
Dill

*Twist on Smoked Salmon
3 tablespoons wasabi paste, or to taste mixed with 1/3 cup cream cheese
24 party pumpernickel bread slices
avocado slices, tossed with lemon juice
16 ounces smoked salmon, thinly sliced

Pepper Jelly Sandwiches
Whole wheat or rye bread
Cream Cheese
Pepper Jelly
Baby Romaine Lettuce

*see also: Traditional Benedictine Cheese Sandwiches

Avacado, Tomato & Corn Salad

INGREDIENTS
3/4 of a can of Corn
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 green onions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil or olive oil
Coarse salt and ground pepper

DIRECTIONS
Mix corn, tomatoes, avocado, green onions, lime juice, and oil. Season with salt and pepper, and toss gently to combine.

Bruschetta: Different Variations

Mushroom Ragu Bruschetta

START WITH:
Sliced (1/2-inch thick) baguette bread (italian, french, or sourdough)
4 tablespoons extra-virgin olive oil

Arrange the bread slices on 2 heavy large baking sheets. Drizzle olive oil over the bread slices. Bake at 375 degrees until the slices are pale golden and crisp.


Beef with Red Pepper Mayo
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.

Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.

Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the bread slices on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.

Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.

Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative. {from Everyday Italian}

Sweet Grilled Onion and Parmesan
4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
3 cups shredded/sliced Parmesan or any other cheese desired
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Sprinkle some parmesean on each toasted bread slice. Arrange some sauteed onions on top of the parmesean. Sprinkle with more parmesan and chopped parsley to garnish.

Transfer the bruschetta to baking sheets and keep them warm in the oven at 250 degrees F.

Do-Ahead Tip: The bruschetta can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Smoked Salmon
sliced smoked salmon
8oz cream cheese
2 tbsp lemon juice
1/2 oz chopped chives
capers, if desired for garnish

Mix cream cheese and lemon juice. Spread over the toasts and top with small slices of smoked salmon. Add chopped chives and capers to garnish.

Roasted Red Pepper and Bocconcini
5 oz finely diced bocconcini
1 jar roasted red peppers, patted dry and sliced
3 tbsps freshly chopped basil leaves
Olive oil, to taste

Mix all ingredients and season with salt and pepper. Cover and leave out for 1 hour to allow flavors to develop. Spread over toasts.

Mushroom Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt and ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

Heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown. Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.

Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan. Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.

Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Pesto and Sun-Dried Tomato
1 cup fresh basil leaves
1/2 cup pecan nuts
1/4 cup olive oil
3 cloves garlic
10 large sun-dried tomatoes, cut into strips
5 oz parmesan, thinly shaved

To make the pesto, mix the basil leaves, pecans, oil and garlic in a food processor until the mixture is smooth. Spread the pesto evenly over the pieces of toasted bread. Top each slice with sun-dried tomatoes and some of the parmesan.

In Advance: The pesto can be made several days ahead and stored in a jar. Pour a think layer of olive oil over the top f the pesto to just cover. Pesto can also be frozen in ice cube trays and thawed when required.

Classic Hot Wings

INGREDIENTS
About 4 lbs chicken wings
McCormick’s Garlic & Herb Buffalo Wings Seasoning Mix (kinda cheating)
One bottle of Fanks Wing Hot Sauce
One cube of real unsalted butter
Pure Honey

DIRECTIONS
Preheat the oven to 475 degrees F. Drop the chicken pieces in a large zip-lock bag and shake with the McCormick's seasoning to coat.

Place wings on a lightly greased baking dish. Brush wings with Frank's sauce and honey. Bake for 30 minutes. They should be crisp but not burnt (if not crisp, continue baking a bit longer).

Remove the wings from the oven and place them in a large mixing bowl. Dice up the butter and add with more Frank's sauce and toss together until combined.

Glazed Chicken Wings

INGREDIENTS
About 4 lbs chicken wings
1/2 cup barbecue sauce
1/2 cup apricot jam
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp sesame oil
2 cloves garlic, crushed


DIRECTIONS
Stir the barbecue sauce, jam, vinegar, soy sauce, tomato sauce, oil and garlic in a small pan over low heat until just combined. Cool slightly, pour over the chicken wings and mix well. Cover and marinate in the refrigerator for at least two hours.

Preheat the over to 350 degrees F. Drain the excess marinade from the wings and reserve. Bake the wings in a lightly greased baking dish for 45 minutes. To prevent sticking, you can add a little water. Turn halfway through the cooking time, brushing occasionally with the reserved marinade.

Sweet Dry Rub BBQ Wings

INGREDIENTS
1-2 lb Chicken Wings
1 Tablespoon Vegetable Oil
2 Tablespoons Sugar
2 Tablespoons Paprika
1 teaspoon Salt
1 teaspoon Celery Salt
1 teaspoon Garlic Powder

DIRECTIONS
Preheat oven to broil/grill.

Place the chicken wings in a large bowl and drizzle with oil.

In a small bowl, mix together all dry ingredients. Sprinkle dry ingredients over the wings a tablespoon at a time, mixing in between so that all wings are well coated.

Place on a wire rack in the hot oven. Broil for 5 minutes. Then, reduce the heat to regular bake at 200°C (392°F) and bake for another 7 minutes. Remove from oven and serve immediately.

Makes 4-6 servings. Recipe via FTLOF.

Kung Pao Chicken

INGREDIENTS
3 1/2 teaspoons Cornstarch
5 teaspoons Soy Sauce
5 teaspoons Sherry
1/4 teaspoon Salt
3 Chicken Breast halves, cut into small cubes
1Tablespoon Red Wine Vinegar
2 Tablespoons Chicken Broth
1 1/2 teaspoons Fructose (or sugar)
3 Tablespoons Vegetable Oil
1/3 Cup salted Cashews
8 small dried hot Chili Peppers
1 1/2 teaspoons fresh Ginger, minced
1 small Onion, diced
1 small Green Onions (green part only), sliced (for garnish)
dried hot chili peppers (for garnish) - I found them too spicy to eat
1 cup pineapple pieces, if desired

DIRECTIONS
For the marinade:
Combine 2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 teaspoons of sherry, and the salt in large bowl. Mix the marinade well so that there are no clumps and then add the chicken cubes. Stir around really well to coat all the chicken. Set aside and let it stand for about 30 minutes (while you prepare everything else).

For the sauce:
Combine 1 1/2 teaspoons of cornstarch, 3 teaspoons of soy sauce, 3 teaspoons of sherry, the vinegar, the chicken broth, and the fructose in small bowl. Mix well so there are no clumps and set aside.

Cooking:
Heat 1 tablespoon of oil in a large cast iron pan over medium heat. Add the cashews and stir constantly until lightly toasted. Remove the peanuts to a dish and set aside.

Heat 2 tablespoons of oil in the same pan over medium heat. Add the chili peppers and sauté until they become very fragrant, about 1 minute. Increase the heat to medium-high.

Add the marinated chicken with marinade to the hot pan and stir-fry 2 minutes. Add the ginger and stir-fry until the chicken is no longer pink in the center, about 1 minute. Add the cashews and onions and stir-fry 1 more minute.

Stir in the sauce and cook and stir until the sauce boils and thickens (less than 1 minute). Garnish with the green onions and chili peppers that you lightly toasted.

Makes 2-3 servings. Recipe via FTLOF.

My Mom's Lemon Bars

INGREDIENTS:

Crust
2 cups flour
1 cup softened butter
1/2 cup powdered sugar

Lemon Bars
4 eggs
pinch of salt
2 cups sugar
6 tbsp lemon juice
4 tbsp flour
1 tsp baking powder



INSTRUCTIONS:
For the crust, mix all ingredients and press into a 9 x 13 pan. Bake for 18 minutes in a 350 degree oven.

Then, beat the eggs, and add remaining ingredients. Pour mixture onto hot crust. Bake for 22 minutes in 350 degree oven. Sprinkle powdered sugar over lemon bars before cutting.

Ice Tea: 3 Different Ways

TEA BASE
1. Boil in 2C fresh or bottled water for 10 minutes: 2 family size or 4-6 standard bags
(or loose equivalent)
2. Remove bags
(don’t squeeze – that causes bitterness).
3. To serve, stir in sweetener while hot so it will dissolve.







*Added notes:
• Don’t oversteep or will draw out the tannins and cause bitterness. If this happens, add a pinch of soda to soften the taste.
• Freeze tea in ice cubes – when added, they won’t dilute the tea. Can add berries to the ice cubes.

Sweet Syrup:
1. Boil 2 C water
2. Add 4 C sugar, stir until dissolved and thickened.
3. Cool to room temperature, then put in refrigerator (cloudiness can occur if put in fridge right away).
4. Store in tightly sealed, glass jars or use at once.


ICED TEA, 3 WAYS

Sun Tea:
Mellower taste because it takes 140 degrees+ to leach out the
bitter tannins.
Not as strong as regular tea but because of this, it is good with herbal additions such as mint, chamomile and lemon verbena.
1. Fill 2 quart glass container with fresh or bottled water.
2. Add 4-6 bags and cover.
3. Place in sunny spot 3-5 hours.
4. Remove and refrigerate when desired strength reached (determined by taste or color).

Arnold Palmer’s Favorite Tea:
½ lemonade
½ sweet or unsweetened iced tea

Variation on Arnold Palmer’s Favorite Tea:
½ limeade
½ sweet or unsweetened iced tea
optional shot of tequila

Southern Sweet Tea:
1. Boil and turn off: 4 C water
2. Add: 8-10 reg bags (or 3 family size) of orange pekoe tea (Lipton or Luzianne) pinch of baking soda
3. Add ½-1+ C simple syrup
4. Pour into 1 gallon glass container and fill to top with water.

Pineapple Mango Rum Cocktails

INGREDIENTS
2 1/2 small ripe mangoes, peeled and cubed (about 2 cups), plus 1/2 mango cut into slices with skin, for garnish
4 ounces best-quality golden rum
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple)
Fresh tropical fruit, such as dragon fruit and star fruit, for garnish

DIRECTIONS
1. Puree mangoes, rum, and 1/2 cup water in a blender.
2. Pour 2 ounces puree into each of six 12-ounce glasses.
3. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

Kiwi-Lime-Ginger Cocktail

Feel free to modify this recipe by adding vodka, gin, or light rum.

INGREDIENTS
Juice of 1/2 a lime, freshly squeezed
1 kiwi fruit, diced with some larger chunks for garnish
1/4 tsp finely minced ginger
Dash of salt (if desired)
slightly crushed small piece of ginger
3 Tablespoons simple sugar syrup
8 oz. Ginger Ale
Ice
Kiwi and lime rind for garnish

DIRECTIONS
1. Rub lip of chilled tumbler with ginger, drop into cup. Add ice.
2. In a separate mixing container, add sugar syrup, dash of salt, minced ginger, diced kiwi, and lime juice; mix well.
3. Pour ginger ale into chilled tumbler, and pour juice mix over
soda, making sure to swirl minced ginger and kiwi back into suspension first.
4. Garnish with kiwi and/or lime rind.

Oh yeah...Cafeteria Mashed Potatoes and Gravy

“Like” Ballard High’s Hamburger Gravy – “Meat Blanket”
INGREDIENTS
1 lb ground round (or hamburger)
½ lg sweet onion, chopped
3 T flour
½ - ¾ C water
1-2 T Kitchen Bouquet browning and seasoning sauce
Mushrooms (optional)
Mashed potatoes

INSTRUCTIONS
1. In frying pan, brown: 1 lb hamburger, ½ lg onion.
2. Remove all but 3T of the drippings.
3. Make a roux (see cookbook for basic instructions) by combining:
3 tbsp flour, ½ - ¾ C water.
4. Add to meat mixture and cook until it reaches a gravy-like consistency. (You may have to add more water, if too thick.)
5. Stir in: 1-2 tbsp browning and seasoning sauce.
6. If desired, add mushrooms.
7. Serve over mashed potatoes.

* similar to common hamburger gravy over mashed potatoes served in public schools in the 60’s and 70’s.

Red, White & Blue Sangria

INGREDIENTS
1 bottle dry white wine
1/2 cup triple sec
1/4 cup citrus or berry-flavored vodka
1/4 cup fresh lemon juice
1/4 cup simple syrup
3/4 cup blueberries
3/4 cup raspberries
3/4 cup sliced srawberries
1/2 cup pineapple chunks

DIRECTIONS
Combine all ingredients in a large, glass punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve over ice. Makes about 7 servings.

Simple Syrup:
1 cup water
1 cup sugar
Combine the water and sugar in a small saucepan, then heat until the sugar is dissolved. Cool completely before using.

Artichoke Rice Salad

INGREDIENTS
1 package Rice-a-Roni "Chicken"
1 package Rice-a-Roni "Fried Rice"
1/2 Cup chopped peppers
1/2 Cup chopped green onions
1/2 Cup pimento stuffed olives
2 - 6 oz jars marinated artichoke hearts, chopped
1 tsp curry powder or more to taste

DIRECTIONS
Make rice according to package directions. Mix all ingredients together.

Pao Tsai - Pickled Vegetables

INGREDIENTS
8 mini cucumbers (or 4 regular sized ones, I prefer the English kind as they're crispier)
2 cloves garlic, minced
4 dried chili peppers (more or less to taste)
1 1/4 cups white vinegar
1 cup sugar

DIRECTIONS
1. Peel cucumbers and cut them into smaller pieces. Mine were about 1 1/2 inches long each.
2. In a bowl dissolve sugar into vinegar. Add garlic and seeds from chili peppers.
3. Put cucumbers and hot peppers into a vessel or jar. Top with liquid mixture.
Close jar and put into fridge overnight. Let sit at least 24 hours if not longer. The flavor will get stronger as it sits.

{more details}

Cucumber Salad with Sour Cream & Dill Dressing

INGREDIENTS
1/2 cup reduced-fat sour cream
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, plus more for garnish (optional)
Coarse salt and ground pepper
4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

DIRECTIONS
1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

Cucumber, Cantaloupe and Squash Salad

INGREDIENTS
1 cup plain whole-milk yogurt
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

DIRECTIONS
1. Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
2. Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
3. Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

Grilled Beets with Dilled Cucumbers

INGREDIENTS
2 pounds beets, trimmed
1/2 cup ice
1 tablespoon canola oil
1 tablespoons plus 2 teaspoons white-wine vinegar
Salt and pepper
1/2 English cucumber, halved and thinly sliced
2 tablespoons sour cream
1 tablespoon chopped fresh dill

DIRECTIONS
1. Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
2. Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.
3. In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper.
4. Place beets on platter; top with cucumbers.

Quick Beer-Chicken Grilling Marinade

INGREDIENTS
One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1 1/2 pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving

1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate for about a 1/2 hour.
2. Transfer the chicken to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes. Serve the chicken with the lime wedges.

Curried Chicken Salad

INGREDIENTS
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch green onions, chopped (1 cup)
1 red or green apple, chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped

DIRECTIONS
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, apple, grapes, and cashews and stir gently to combine.

Peanut Cole Slaw

by Mollie Katzen in her Still Life With Menu cookbook.

INGREDIENTS
1/4 c all natural peanut butter
1/2 c hot water
1/3 c plus 1 T rice vinegar or cider vinegar
3 T brown sugar
1 1/2 t salt
1 T soy sauce
1 t Chinese sesame oil
7 to 8 cups (packed) shredded green cabbage (1 small head)
crushed red pepper to taste
1/2 c peanuts (preferably roasted, unsalted)

1.) In a large bowl mash together peanut butter and hot water until they form a uniform mixture.
2.) Mix in vinegar, sugar, salt, soy sauce & sesame oil.
3.) Pour slowly over the shredded cabbage, stopping several times to stir, to ensure that the cabbage is evenly coated. Add crushed red pepper to taste (remember, this will intensify as the salad marinates.)
4.) Sprinkle the peanuts on top right before serving.

Carmelized Onion and Goat Cheese Tart

from Shelterrific

DIRECTIONS
First, prepare a standard tart-crust recipe for a 9- or 10-inch tart pan. I used a cornmeal crust to add some heft and crunch to the dish, but a basic crust would be just as delicious. Make sure you pre-bake the tart crust to keep it from going soggy.

To make the filling: Caramelize 3 large onions in a pat of butter until meltingly sweet and tender; set aside. Next, puree a small log (mine was 4 ounces) of goat cheese, a couple of eggs, a pinch each of salt and pepper, a splash of milk, 1 to 2 Tbsp. fresh thyme leaves, and a whole lotta grated parmesan in a food processor or blender. Pour the mixture into the pre-baked tart shell and top with the caramelized onions. Sprinkle with some more fresh thyme and some toasted pine nuts, then pop in a 350F oven until golden and set. Mine took just 25 minutes and it was ready to eat.

Grilled Tilapia with Mango Coconut Rice

::Mango Coconut Rice::

INGREDIENTS
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubedIn a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.


::Zesty Grilled Tilapia::

INGREDIENTS
6 (6-ounce) tilapia fillets
6 tablespoons olive oil, plus additional for brushing
1 tablespoon grated orange zest
6 tablespoons freshly squeezed orange juice
1 tablespoon grated fresh ginger
1 teaspoon hot sauce, to taste
1 teaspoon salt
Freshly ground black pepper
Mango Coconut Rice, recipe followsPlace the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Heirloom Tomato Salad

INGREDIENTS
Variety of Heirloom Tomatoes
(usually in season during summer months)
Salt, Pepper, Olive Oil and Balsamic Vinegar to taste.

Done!

Pulled Pork Sammiches!

INGREDIENTS {serves 6-8}
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup white vinegar
1 tsp paprika
1/3 cup ketchup
2 tsp Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trim excess fat
Hamburger buns



DIRECTIONS
1.) Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2.) Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3.) Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.

4.) Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

Banana Bread with Walnuts (or pecans)

Banana Bread with Walnuts/Pecans: (from Carrie!)

INGREDIENTS
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
3 overripe bananas
1 cup sugar
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
¾ - 1 cup walnuts (or pecans)

DIRECTIONS
Preheat over to 350 degrees F and lightly grease a 9 by 5 inch loaf pan.

In a large bowl, sift the flour, baking soda, and salt together; set aside.

In a mixer fitted with a wire whisk, whip the bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter.

Bake for about 1 hour and 10 minutes – until golden brown and a toothpick inserted in the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake. Rotate the pan halfway through cooking to ensure even browning.

Cool the bread in the pan for about 5 minutes, and then turn out onto a wire rack to cool completely before slicing.

Baked Potato Salad

INGREDIENTS
7 pounds baking potatoes or small red potatoes
Extra-virgin olive oil, for brushing
1.5 pounds bacon, cut crosswise into 1-inch pieces
1 stick butter or margarine, softened (optional)
2-3 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound sharp cheddar cheese, shredded
1 can of corn
1 package Uncle Dan's "classic ranch" salad dressing mix

DIRECTIONS
1. Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions, corn, Uncle Dan's mix and cheese. Serve at room temperature.

Adapted from Rachael Ray Magazine

Kiwi Melon Sangria

INGREDIENTS
1 bottle (750 ml) dry white Riesling
4 peeled and sliced kiwifruit
1 cup (237 ml) fresh watermelon, peeled, seeded and cubed
1 lime, thinly sliced
1 1/2 oz Midori melon liqueur
1/4 cup granulated sugar

DIRECTIONS
Combine all ingredients in a large pitcher, stirring to crush some of the fruit. Cover and refrigerate overnight for at least 12 hours to let the flavors marry before serving. Serve over ice, including some fruit. Use within 4 days.

Darling Cheesecake Pops

INGREDIENTS
[Makes 30 – 40 Pops]
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, sanding sugars, sprinkles, drizzles, bows for the sticks

DIRECTIONS
Position oven rack in the middle of the oven and preheat to 325 degrees.

In a large bowl, with an electric mixer set at low speed, beat together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well (but still at lwo speed) after each addition. Beat in the vanilla and cream.

Lightly grease a 10-inch cake pan (not a springform pan). Pour the cheesecake batter into the cake pan and place in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly goldenon top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchemtn paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Benedictine Cheese Tea Sandwiches

INGREDIENTS
1/2 cucumber, peeled, seeded, grated, and drained of moisture
1 bunch scallions, white parts plus two inches of green parts, finely chopped
8 oz. cream cheese, softened (I used low-fat cream cheese)
1 Tbsp. mayonnaise
1-2 drops green food coloring
8 slices thin white bread, crusts removed
3 red leaf lettuce leaves
1 tbsp dill if desired

DIRECTIONS
1. Peel the cucumber, slice it in half lengthwise, and scrape out the seeds with a spoon. Using a microplane grater, grate the cucumber into a colander and drain the moisture off. Transfer cucumber to a bowl.

2. Finely chop the scallions and add them to bowl with the cucumber.

3. In the bowl, combine the cream cheese, mayonnaise, dill (if desired) and food coloring and mix thoroughly.

4. To make each sandwich, spread a thin but significant layer of the cheese spread onto each slice, spreading just almost to the edges of the bread. Place a single layer of lettuce atop one of the slices, then press the two pieces of bread together so that the lettuce is between the two layers of cheese.

5. Cut diagonally into four triangles and serve.

Spiked Lemonade

INGREDIENTS
4 cups pink lemonade
2 cups vodka
Lemon, lime, raspberry, blueberry, star fruit, for garnish

White Wine Spritzers

INGREDIENTS
1/2 cup ice cubes
5 ounces white wine, chilled
3 ounces club soda, chilled
2 or 3 watermelon or cantaloupe balls, for garnish

DIRECTIONS
Place ice in a 10-ounce cocktail glass. Add wine and club soda. Garnish with melon balls; serve immediately.

Grand Marnier-Marinated Strawberries

INGREDIENTS
2 pints strawberries, hulled
¼ cup plus 2 tablespoons Grand Marnier
1 cup heavy cream
1 tablespoon superfine sugar, or to taste
1 teaspoon dried lavender buds

DIRECTIONS
Slice the strawberries in half lengthwise and place them in a glass bowl. Pour ¼ cup of the Grand Marnier over the berries, cover with plastic wrap, and refrigerate for 2 hours.

When ready to serve, stir the berries and Grand Marnier. Place the cream and 1 tablespoon sugar in a bowl and beat with an electric mixer until the cream begins to thicken. Drizzle in the remaining 2 tablespoons Grand Marnier and continue to whip until stiff but smooth peaks from, adding more sugar if you prefer a sweeter cream. Spoon a dollop of the cream on top of the berry bowl and dot the cream with the lavender buds. Place the rest of the whipped cream in a small serving bowl. Serve the berries and the cream immediately. {from HWM}

Watermelon Margaritas

INGREDIENTS: [one serving]
16 oz seeded, blended watermelons
1/2 lime
6 oz tequila
3 oz triple sec
1 tbsp sugar

DIRECTIONS
Cut up a watermelon, removing seeds. Liquify in a blender until you have about 16 oz. Add remaining ingredients, top with ice and blend until smooth. Taste and add sugar if watermelon is not sweet enough. Serve in a margarita glass with a sugar-coated rim.