Asian Pork Salad

 

Asian Pork Salad

Ingredients

• 1 lime
• 1 T. peanut oil
• 1 10 oz. bag mixed vegetable slaw
• 2 Persian cucumbers cut in half lengthwise and thinly sliced
• 1 shallot thinly sliced
• 1 lb. ground pork
• 1 T. grated fresh ginger
• 1 T. chili-garlic sauce
• 2 T. soy sauce
• 1/4 c. chopped peanuts

Instructions

• Grate the lime zest and set aside. Juice the lime and put in a large bowl. Whisk in the peanut oil and a pinch of salt. Add the slaw and the cucumbers to the bowl and toss to coat. Set aside.
• Brown the pork in a large skillet over medium-high heat. Add the shallot and cook until softened.
• Add the ginger, chili-garlic sauce and soy sauce to the lime zest. Add this mixture to the browned pork and remove from the heat.
• Divide the slaw mixture into bowls. Top with the pork and the chopped peanuts. Serve.

Orange Granola

Orange Granola

Ingredients

• 1 c. old-fashioned rolled oats

• 1/2 c. roasted unsalted pumpkin seeds

• 1/4 c. lightly salted smoked almonds chopped

• 1/4 c. brown sugar

• 3 T. canola oil

• 2 tsp grated orange rind

• 2 T. fresh orange juice

• 1/2 tsp. vanilla extract

• 1/4 tsp. salt

Instructions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. Combine all the ingredients in a bowl, stirring well. Spread the mixture into the prepared baking sheet. Bake at 325 degrees for 20 - 25 minutes, stirring halfway through cooking.

3. Cool completely.

   
   

   It is sometimes difficult to find pumpkin seeds. Also, some people are avoiding the salt that is part of smoked almonds. So I make a quick and easy version of this where I leave out the pumpkin seeds and the smoked almonds. Instead, I add 1/2 cup of sliced almonds halfway through cooking. I often double the size of this recipe. If you do, cook for 25 to 30 minutes.

Creole Coleslaw

Creole Coleslaw

4 c. thinly sliced green cabbage
2 c.  thinly sliced red cabbage
1 1/2 c.  diced red bell pepper
1 c. shredded carrots
1/2 c. chopped parsley
1/2 c. mayonnaise
1/2 c. Creole mustard
2 T. cider vinegar
2 tsp. celery seed
1 tsp. kosher salt
1 tsp. black pepper
1/8 tsp. cayenne pepper

 Combine the green cabbage, red cabbage, bell pepper, carrots and parsley.
 Whisk together the mayonnaise, mustard, vinegar, celery seed, salt, pepper and cayenne.
 Toss the dressing was the cabbage mixture to combine.

Garlic Parmesan Dipping Sauce

 

Garlic Parmesan Dipping Sauce

Ingredients

• 4 tsp. minced garlic
• 1 tsp. olive oil
• 1/2 c. mayonnaise
• 1 1/2 tsp. sugar
• 3 T. grated Parmesan cheese
• 1 T. vinegar
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/4 tsp. dried basil
• 1/8 tsp. freshly ground black pepper

Instructions

• Whisk all the ingredients together in a bowl. Cover and refrigerate for 30 minutes to blend the flavors.

Notes

This is a great dip for chips, raw vegetables or chicken strips.

You can also thin it with some milk to use as a salad dressing.

Irish Soda Bread

Irish Soda Bread

3 1/4 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 c. buttermilk

Preheat the oven to 450 degrees.  Place parchment paper on a flat baking sheet. 

Combine the flour, salt and baking soda in a large bowl.  Stir with a whisk.  Make a well in the center.  

Pour 12 oz. of the buttermilk in all at once. Using one hand, mix in the flour from the sides of the bowl; adding more milk if necessary.  The dough should be soft; not too wet and sticky.  When it all comes together, turn it out onto a well-floured board.  Wash and dry your hands.  Knead lightly for a second, just enough to tidy it up; flip over.  

Pat the dough into a round shape about 12 inches and cut a cross in the top.  Place on a baking sheet.   Bake at 450 degrees for 15 minutes then turn the oven down to 400 degrees and cook for another 20 - 30 minutes or until cooked.  Tap the bottom of the bread to check - it should sound hollow.

Reuben Squares

 Reuben Squares

Cooking spray

2 (8 oz.) tubes refrigerated crescent rolls

1/2 lb. sliced deli corned beef

6 slices Swiss cheese

3/4 c. sauerkraut

2 T. melted butter

2 tsp. caraway seeds

1/2 c. Thousand Island dressing

Preheat the oven to 350 degrees.  Spray a small baking sheet with cooking spray.  Thoroughly drain the sauerkraut in a colander.

Unroll 1 tube of crescent roll dough onto the pan and pinch the seams together.  Bake for 10 minutes.

Layer the sliced corned beef, Swiss cheese and the sauerkraut on top of the partially baked crescent dough.  Top with the second tube of crescent roll dough and pinch the seams and the sides together.  Brush with the melted butter and sprinkle with the caraway seeds.

Bake until golden brown, about 30 minutes more.

Cut the baked Reubens into squares and serve with the Thousand Island dressing for dipping.

                                          

 

Irish Cream Brownie Dessert

Irish Cream Brownie Dessert

1 (16 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. Irish Cream liqueur
2 eggs
2 c. heavy whipping cream
1/2 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding
6 T. Irish Cream liqueur
2 (1.4 oz.) toffee candy bars, crushed

Heat oven to 350 degrees.  Grease the bottom of a 9" x 13" pan.  Stir the brownie mix, oil, liqueur and eggs with a spoon for about 50 strokes.  Spread the batter in the pan.  Bake at 350 degrees for 26 to 30 minutes.  Cool completely.
Beat the whipping cream, milk, pudding mix and 6 T. liqueur on high speed until soft peaks form.  Spread over cooled brownies.  Sprinkle with the crushed candy bars.  Cover and refrigerate for at least 2 hours.  Cut into squares.  Store in the refrigerator.

Colcannon Soup

 Colcannon Soup

1/2 lb. bacon

1 onion

2 leeks

3 cloves garlic

1/2 tsp. dried thyme

6 c. chicken broth

1/2 c. heavy cream

2 lb. potatoes

4 c. cabbage

Salt and pepper to taste

Shredded Irish Cheddar cheese

Cut the bacon slices into 1” pieces.  Dice the onion.  Slice the white and light green portion of the leeks.  Peel and cut the potatoes into bite sized pieces.  Shred the cabbage.

Cook the bacon in a Dutch oven until most of the fat is rendered off.  Remove the bacon from the pan and remove all but 2 tablespoons of the bacon drippings.

Add the onions and leeks to the Dutch oven and cool over medium heat until tender.  While the onions cook, chop the garlic.  Add the garlic and thyme to the onions and cook until fragrant.

Add the chicken broth, potatoes, cabbage, bacon and cream to the Dutch oven.  Bring to a boil then reduce to a simmer.  Simmer until the potatoes are tender.

Season with salt and pepper.  Serve topped with some shredded Irish Cheddar cheese.

                                           

Asian Nut and Pretzel Mix

 

Asian Nut and Pretzel Mix

Ingredients

• 1 c. miniature pretzels

• 1 c. whole wheat cereal squares

• 3/4 c. wasabi peas

• 2/3 c. unsalted roasted cashew halves

• 2 T. canola oil

• 1 T. toasted sesame oil

• 1 T. soy sauce

• 1 tsp. garlic powder

• 1/4 tsp. cayenne pepper

• 4 c. unsalted air-popped popcorn

Instructions

1. Preheat oven to 250 degrees.

2. Combine the pretzels, cereal, wasabi peas and cashew halves in a large bowl.

3. Combine the canola oil, sesame oil, soy sauce, garlic powder and cayenne in a small bowl, stirring with a whisk. Drizzle the oil mixture over the pretzel mixture; toss to coat. Add the popcorn; toss again.

4. Spread the popcorn mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring halfway through.

Mexican Street Corn Dip

 

Mexican Street Corn Dip

Ingredients

• 16 oz. low fat cream cheese
• 1/2 c. sour cream
• 2 cloves garlic minced
• 2 T. hot sauce
• 2 c. shredded pepper jack cheese
• 2 c. frozen corn thawed
• 4 oz. Cojita cheese crumbled
• 1 jalapeño pepper finely diced
• 2 T. onion diced
• 1/2 c. chopped cilantro
• 1 lime juiced
• Tortilla chips

Instructions

• Preheat oven to 350 degrees.
• In a mixer, combine the cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of the shredded cheese.  Mix until thoroughly combined.
• Add the remaining one cup cheese, the corn, cojita cheese, jalapeño, onion and cilantro to the mixture.  Spread the mixture into a baking dish.
• Bake for 20 minutes or until the cheese is hot and bubbly.  If desired, garnish with more cilantro and serve with tortilla chips.

Chili Rellano Puffs

 

Chili Rellano Puffs

Ingredients

• 6 eggs
• 2 4.5 oz. cans chopped green chilies
• 1 1/2 c. water
• 1/2 c. butter
• 1 c. flour
• 1/2 c. cornmeal
• 1 tsp. salt
• 3/4 c. shredded Monterey Jack cheese
• 3/4 c. shredded sharp Cheddar cheese

Instructions

• Heat the oven to 400 degrees. Spray 48 mini-muffin cups or 24 regular muffin cups with cooking spray. Beat the eggs in a small bowl and set aside. Drain the green chiles in a sieve and set aside. In a 3-quart saucepan, heat the water and butter over high heat to a full rolling boil. Remove from the heat. Stir in the flour, cornmeal and salt until the mixture forms a dough and all lumps have disappeared. Gradually stir in the beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon the dough evenly into the sprayed muffin cups, filling each 3/4 full. Bake at 400 degrees for 25 - 29 minutes for the regular size muffins and 15 - 18 minutes for the mini-muffins, or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm.

Avocado Hummus Dip

 

Avocado Hummus Dip

Ingredients

• 2 avocados

• 1 15 oz. can chickpeas

• 2 T. lemon juice

• 1 1/2 T. tahini

• 1/2 c. olive oil

• 1/2 tsp. salt

• 1/8 tsp. ground pepper

Instructions

1. In a food processor, puree the chopped avocados, chickpeas, lemon juice, tahini, olive oil, salt and pepper. Serve drizzled with olive oil.

2. Serve with carrot sticks, celery sticks and/or pita chips.

3. You can also add 1 diced avocado or 1 finely chopped jalapeno when you serve this to add some texture.

Cranberry Pecan Scones

 

Cranberry Pecan Scones

Ingredients

• 2 c. flour
• 1/4 c. sugar
• 2 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/3 c. cold butter cut into pieces
• 1/2 c. chopped dried cranberries
• 1/4 c. chopped pecans
• 1 egg
• 1/2 c. heavy cream
• 1 1/2 tsp. vanilla
• Additional heavy cream
• Additional sugar

Instructions

• Cover a baking sheet with parchment paper.  Set aside.
• In a large bowl, stir together flour, 1/4 c. Sugar, baking powder and salt.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the dried cranberries and pecans.  Stir to combine.  Make a well in the center and set aside.
• In a small bowl, whisk together the egg, 1/2 cup heavy cream and vanilla.  Add the egg mixture all at once to the flour mixture.  Using a fork, stir until moistened and a dough forms.
• Turn the dough out onto a lightly floured surface.  Knead the dough by folding and gently pressing the dough for 10 to 12 times.  Pat into an 8-inch circle.  Cut into 8 wedges.
• Place the wedges 1 inch apart on the prepared baking sheet.  Brush the wedges with the additional heavy cream and sprinkle with the additional sugar.
• Bake in a 400 degree oven for 12 to 14 minutes or until lightly golden.  Transfer the baked scones to a wire rack.  Cool them for about 10 minutes.  Serve the scones warm with additional butter, jam, lemon curd or Devonshire cream.

Minestrone Soup #1

Minestrone Soup #1

 Ingredients

• 2 c. chicken broth
• 1 3/4 c. water
• 1 15 oz. can diced tomatoes
• 1 c. chopped onion
• 1 c. shredded cabbage
• 3/4 c. tomato juice
• 1/2 c. chopped carrot
• 1 tsp. dried basil
• 2 cloves fresh garlic diced
• 1 15 oz. can great northern beans rinsed and drained
• 1 medium zucchini quartered and sliced 1/4” thick
• 2 oz. small pasta shells or spaghetti
• 2 T. shredded Parmesan cheese

Instructions

• In a Dutch oven, combine water, broth, tomatoes, onion, cabbage, juice, carrot, celery, basil and garlic. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
• Uncover and return to a boil. Stir in beans, zucchini, and pasta. Reduce the heat and simmer, covered, for 15 minutes. Season with salt and pepper to taste. Serve topped with a sprinkle of Parmesan cheese.

Notes

Minestrone Soup is a great way to use up odds and ends of vegetables and pasta.