DAILY RECIPE AUGUST 24TH: LEBANESE-STYLE RED LENTIL SOUP

Lebanese-Style Red Lentil Soup


Yield 8 servings

Ingredients
6 cups chicken stock you might have to add a little water as the lentils seem to get clumpy( you may use veggie broth also)
1 pound red lentils]
1 cup of chopped carrott
3 tablespoons olive oil
1 celery stalk chopped
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
Directions
1.Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2.Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion,carrot and celery and cook until the onion has softened and turned translucent, about 3 minutes.
3.Stir onions into the lentils and season with cumin and cayenne. Continue simmering for about 20 minutes.
4. Stir in cilantro and lemon juice before serving.

DAILY RECIPE AUGUST 6TH: CHEESY ORZO

Cheesy Orzo

4 servings.
Ingredients
•2 tablespoons extra-virgin olive oil, 2 turns of the pan
•1/2 small onion, chopped
•2 cloves garlic, chopped
•2 cans (14 ounces) chicken or vegetable broth or stock
•2 cups orzo pasta (enriched rice may be substituted)
•1/2 cup grated Parmigiano or Romano
•Salt and freshly ground black pepper
Directions
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

DAILY RECIPE AUGUST 5TH: CEDAR PLANK SALMON

Cedar Plank Salmon


Serves:
4 servings.

Ingredients
•1 cedar plank (6 by 14 inches)
•2 salmon fillets (1 1/2 pounds total)
•Salt and freshly ground black pepper
•6 tablespoons Dijon mustard
•6 tablespoons brown sugar
Directions
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

DAILY RECIPE AUGUST 4TH: AWAR WINNING SOFT CHOCOLATE CHIP COOKIES

I was on line for a tour of our local AAA Minor league baseball team stadium the other day. when I heard three ladies talking about chocolate chip cookies say how grea they were, I then heard the one lady say she used pudding in it? I was very curoius so I asked her about it, when done I gave her my email so she could send me the recipe, these are to die for.. hugs Sue

Award Winning Soft Chocolate Chip Cookie

Yield 6 dozen


Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

DAILY RECIPE: AUGUST 2ND: GRILLED TERIYAKI CHICKEN SANDWICHES

Grilled Teriyaki Chicken Sandwiches
Prep Time: 25 Min
Total Time:
Makes: 4 sandwiches

INGREDIENTS:
Sesame-Ginger Mayonnaise
1/3 cup mayonnaise
2 teaspoons purchased teriyaki baste and glaze
2 teaspoons finely chopped green onions
1 teaspoon honey
1 teaspoon sesame seed, toasted
1 teaspoon grated fresh gingerroot
Sandwiches
4 boneless skinless chicken breast halves
4 teaspoons purchased teriyaki baste and glaze
4 sesame-topped kaiser rolls, split
1 (8-oz.) can pineapple slices, well drained
4 leaves green leaf lettuce
2 teaspoons chopped green onions, if desired

User Rating: DIRECTIONS:
1. Heat grill. In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well. Set aside or refrigerate until ready to use.
2. Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken and pineapple slices with about 2 teaspoons of the teriyaki baste and glaze. Refrigerate until ready to use.
3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
4. Spread half of sesame-ginger mayonnaise evenly onto bottom halves of rolls. Top with lettuce, chicken, remaining mayonnaise and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls.

DAILY RECIPE JULY 31ST: SUE'S ZUCCHINI BREAD

Sue's Zucchini Bread

this bread will freeze well

Original Recipe Yield 2 loaves


Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

DAILY RECIPE JULY 3OTH: CHOCOLATE ESPRESSO CAKE

Chocolate Espresso Cake
Serves:
12
Bittersweet Chocolate, Dark Rum, Espresso Powder, Vanilla Extract,
Topping this chocolate espresso cake with raspberries is the perfect presentation.



12 servings





Ingredients
FOR THE CAKE: 9 ounces chopped bittersweet chocolate
1 cup (2 sticks) unsalted butter
2 tablespoons dark rum
1 tablespoon instant espresso powder
1 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup all-purpose flour

FOR THE GLAZE: 1 tablespoon dark rum
1 teaspoon instant espresso powder
1/2 cup whipping cream
1 tablespoon unsalted butter
6 ounces chopped bittersweet chocolate
2 tablespoons corn syrup
Preparation
1FOR CAKE: Preheat oven to 350ºF.

2Butter and flour 9-inch diameter nonstick cake pan. Melt chocolate and butter in heavy medium saucepan over low heat, strirring constantly until smooth. (Do not burn.) Stir rum and espresso powder in large bowl until espresso dissolves. Whisk sugar and eggs into espresso mixture to blend. Whisk in vanilla and salt. Stir in warm melted chocolate mixture, then flour.

3Transfer batter to prepared pan. Bake until cake just puffs in center, about 45 minutes. Cool in pan on rack, 15 minutes. Cake will deflate as it cools; guide edges into pan as it cools. Run small sharp knife around edges of cake. Turn cake out onto rack and cool completely.

4FOR GLAZE: Stir rum and espresso powder in small bowl until espresso dissolves. Bring cream and butter to boil in heavy small saucepan. Remove from heat, add chocolate and stir until smooth. Stir in rum mixture and corn syrup. Let glaze stand at room temperature until no longer hot, but still liquid.

5Place cake on 8-inch cardboard cake round. Set cake on rack over baking pan. Gradually pour glaze over cake, covering completely. Chill until glaze is set. Cake can be made 2 days ahead. Keep cake refrigerated.

DAILY RECIPE JULY 29TH: SLOW COOKER APPLE BUTTER

APPLE BUTTER IN THE SLOW COOKER


Prep Time:
30 MinCook Time:
11 Hrs Ready In:
11 Hrs 30 Min
Servings

Original Recipe Yield 4 pints
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
1.Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2.Cover and cook on high 1 hour.
3.Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4.Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5.Spoon the mixture into sterile containers, cover and refrigerate or freeze.

DAILY RECIPE JULY : BAKED MEXICAN SPAGHETTI

Welcome a fiesta of flavor in ordinary spaghetti!


Prep Time: 30 Min
Total Time: 30 Min
Makes: 8 servings

INGREDIENTS:
1 package (16 oz) spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 lb lean (at least 80%) ground beef
1/3 cup sugar
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (8 oz) Muir Glen® organic tomato sauce
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
Grated Parmesan cheese, if desired


DIRECTIONS:
1. Cook spaghetti as directed on package. Drain; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add ground beef to same skillet; cook until thoroughly cooked, stirring frequently. Drain.
3. Add onion and bell pepper to ground beef; mix well. Add sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms; mix well. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

DAILY RECIPE: JULY 20TH: CHOCOLATE ESPRESSO CAKE

Chocolate Espresso Cake


Yield: 12 servings, one 10" cake

Cake
2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder, sifted
1 tablespoon finely ground coffee beans
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
2-1/3 cups granulated sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/4 cup milk
2 tablespoons instant coffee granules
1 cup strong brewed coffee, cooled to room temperature
6 ounces milk chocolate, finely chopped

Chocolate Glaze
5 ounces semisweet chocolate, chopped
1/2 cup whipping (35%) cream

Need: 10-inch cake pan, bottom lined with parchment or waxed paper, sides greased

Preheat oven to 350 F (180 C)

In a small bowl, combine flour, cocoa powder, ground coffee, baking soda, cinnamon, salt and baking powder, mixing well.

In a large bowl, using an electric mixer, beat together sugar and oil. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.

In a microwave-safe bowl, mix together milk and instant coffee. Microwave, uncovered, on High for 20 seconds, until just slightly warm. Mix until coffee is dissolved. Add to egg mixture, mixing well.

Stir in dry ingredients alternately with brewed coffee, making three additions of dry and two of coffee, mixing just until smooth.

Spread batter in prepared pan, smoothing top. Sprinkle chopped chocolate over batter. Lightly press chocolate into batter, but not too much or else it will all sink to bottom of pan. Bake in preheated oven for 50 to 60 minutes or until a tester inserted in center comes out clean and cake starts to pull away from sides of pan. Let cake cool in pan on a rack for 15 minutes.

Chocolate Glaze:
In a microwave-safe bowl, combine chocolate and cream. Microwave, uncovered, on Medium (50%) for 1 minute, stirring every 30 seconds, or until cream is hot and chocolate is starting to melt. Stir well until chocolate is melted and mixture is thick and smooth. If chocolate is not completely melted, return to microwave for another 10 to 20 seconds or until chocolate is soft and melted. Stir well. If glaze is very thin, let stand for a few minutes to thicken slightly.

Carefully invert cake onto a large plate. When cake is cool, pour glaze over top. Refrigerate until glaze is firm. This cake looks great garnished with a sprinkle of chocolate-covered espresso beans

DAILY RECIPE: JULY 16TH HOAGIE DIP

HOAGIE DIP





Prep Time:
15 MinReady In:
15 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 8 cups
Ingredients

1/2 pound cooked ham, thinly sliced 1/2 pound Genoa salami, thinly sliced 1 pound processed American cheese, sliced 2 cups mayonnaise 2 teaspoons dried oregano 1 onion, chopped 1/2 head iceberg lettuce, shredded 2 tomatoes, diced 1pk of pita bread cut into triangles for dipping


Directions
Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes. Serve with the PITA BREAD pieces Cut into triangles for dipping.

DAILY RECIPE: JULY10TH GRILLED FLANK STEAK WITH CUCUMBER-YOGURT SAUCE

Grilled Flank Steak with Cucumber-Yogurt Sauce



Since flank steak is relatively inexpensive, why not grill two at once? After a long soak in a bold, garlicky marinade, the first makes a great fast and easy meal, while the leftover steak is great in Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes, Grilled Steak and Arugula Salad with White Beans and Shiitake, and Red Onions Stuffed with Grilled Steak, Spinach, and Feta. This do-ahead sauce is an easy take on tzatziki, the Greek yogurt dip.
Serves four.


--------------------------------------------------------------------------------



flat-leaf parsley

mint

rosemary

more
garlic lemons soy sauce kosher salt black peppercorns olive oil flank steak English cucumbers plain yogurt cumin seeds cayenne For the flank steaks
1-1/2 cups coarsely chopped fresh flat-leaf parsley
1/3 cup coarsely chopped fresh mint
3 Tbs. coarsely chopped fresh rosemary
8 medium cloves garlic, peeled
1/4 cup fresh lemon juice (from 2 medium lemons)
1/4 cup soy sauce
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 flank steaks (about 3 lb. total), trimmed of excess fat

For the sauce
1 English cucumber (about 3/4 lb.)
Kosher salt
1 cup plain yogurt, preferably Greek
1 tsp. minced garlic
1 tsp. cumin seeds, toasted and lightly crushed with a mortar and pestle or spice grinder
1 tsp. finely grated lemon zest
1/2 tsp. fresh lemon juice
Pinch cayenne
1/2 Tbs. extra-virgin olive oil
Freshly ground black pepper


--------------------------------------------------------------------------------

Marinate the flank steaks
Set aside 2 Tbs. of the parsley. Combine the remaining parsley with the mint, rosemary, and garlic in a food processor and pulse until finely chopped. Add the lemon juice, soy sauce, 1 tsp. salt, and 1 tsp. pepper and process until smooth. With the motor running, add the olive oil in a thin stream.

Put the steaks in a nonreactive baking dish large enough to hold them both. Pour the marinade over them and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Make the sauce

Cut the cucumber in half lengthwise and remove the seed core. Cut each half crosswise into 1/8-inch-thinck half moons and toss with 1/2 tsp. salt in a medium bowl. Let sit for 10 minutes to release excess liquid. Rinse, drain, and pat dry.

In a medium bowl, combine the cucumber with the yogurt, garlic, cumin, lemon zest and juice, and cayenne. Stir in the olive oil and the reserved chopped parsley, and season to taste with salt and pepper. Refrigerate until ready to use. (The sauce can be made up to a day ahead.)


Grill the steaks
Remove the steaks from the refrigerator 1 hour prior to cooking.

Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grates.

Remove the flank steak from the marinade, wipe off any excess, and season generously with salt and pepper. Grill the steaks, covered, until grill marks form and the steaks have a nice brown sear, 5 to 6 minutes. Flip the steaks and continue grilling until grill marks form on the other side and the steak is cooked to medium rare (an instant-read thermometer inserted in the thickest part of a steak should read 135°F), 3 to 5 minutes more. Let rest 10 to 15 minutes.

Cut the flank steak across the grain and serve with the cucumber-yogurt sauce on the side. Store the leftover steak in an airtight container and refrigerate for up to 4 days.

Serving Suggestions
Serve with grilled peppers, red onions, and portabello mushrooms, or in keeping with the flavors in the sauce,

DAILY RECIPE JULY 8TH: BOSTON BAKED BEANS

Boston Baked Beans

6 servings


Ingredients
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
1.Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. In a crockpot
3.Arrange the beans in the crockpot, meanwhile in pan cook bacon and onion until cooked, mix with the beans in crockpot
4.In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the with a lid .
5.cook on low heat for 10 hours and add more liquid if necessary to prevent the beans from getting too dry.
6. last two hours take off the lid to thicken the beans

DAILY RECIPE :JUNE 28TH TEXAS OVEN-ROASTED BEEF BRISKET

Texas Oven-Roasted Beef Brisket




Cook Time:4 hr
Serves:
10 servings.
Ingredients
•2 tablespoons chili powder
•2 teaspoons salt
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon ground black pepper
•1 tablespoon sugar
•2 teaspoons dry mustard
•1 bay leaf, crushed
•4 pounds beef brisket, trimmed
•1 1/2 cups beef stock
1teaspoon of cayenne pepper(option) if you want to add a little heat
Directions
Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub.Place in a plastic bag and refrigerate for atlease 2 hours and then Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

DAILY RECIPE JUNE 28TH: REFRIGERATOR KOSHER GARLIC-DILL PICKLES

These are the same Pickles my Dad use to make, our family loved them

Refrigerator Kosher Garlic-Dill Pickles







Ingredients
•6 cups water (I use distilled bottled water)
•1/4 cup kosher salt(use only kosher salt)
•2 tablespoons white vinegar
•2 lbs small cucumbers, thoroughly scrubbed
•1/3-1/2 cup coarsely chopped fresh dil (for a stronger dill flavor increase to 3/4 cup)
•8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
•8 whole black peppercorns
Directions
1.1
Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
2.2
Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
3.3
Remove from heat; cool to room temperature.
4.4
Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
5.5
Store, covered in the the refrigerator.
6.6
The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
7.7
**NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

DAILY RECIPE JUNE 22ND: TOMATO BASIL ORZO SOUP

Tomato Basil with Orzo Soup

MAKES 13 cups ACTIVE TIME: 25 min TOTAL TIME: 35 min
1 pkg (8 oz) Mirepoix( 1 c, celery, carrotts and onions)
2 Tbsp Basting Oil
1 Tbsp chopped Garlic
1 can (28 oz) Roma Tomatoes with Basil
1 can (28 oz) Crushed Tomatoes with Italian Herbs
1 carton (32 oz) Food Vegetable Culinary Stock
Sea Salt and cracked black pepper
2 roasted red peppers , 1/4-inch dice
1 cup Orzo Pasta
1 cup Light Cream
2 Tbsp chopped fresh basil




1.Add mirepoix and basting oil to large stockpot on MEDIUM-HIGH. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

2.Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.

3.Add red peppers and pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

4.Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temperature. Add cream mixture to soup; fold in basil. Ladle into warmed bowls to serve.

DAILY RECIPE JUNE 11TH CAMPANELLE PASTA SALAD

.
Campanelle Pasta Salad

Recipe courtesy Giada De Laurentiis

.Prep Time:10 minInactive Prep Time:--Cook Time:16 minLevel:
EasyServes:
4 to 6 servings. Ingredients
•1 pound campanelle pasta
•1/4 cup extra-virgin olive oil, plus 1/4 cup
•1 small or 1/2 medium red onion, chopped
•2 cloves garlic, minced
•1 (6-ounce) can Italian tuna in oil, such as Flott, drained
•1 pint (2 cups) cherry tomatoes, halved
•8 ounces frozen artichoke hearts, thawed and quartered
•2 tablespoons capers, rinsed and drained
•2 tablespoons chopped fresh thyme leaves
•1/4 cup chopped fresh flat-leaf parsley
•Kosher salt and freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.


In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.

DAILY RECIPE MAY 19TH: THAI SALMON WITH ROASTED SESAME ASPARAGUS

Thai Salmon with Roasted Sesame Asparagus


If you have the need for speed, fish is the way to go for healthy — and satisfying — dinners. Our Thai Salmon gets a spicy boost from ground ginger and coriander and fiery red chili paste.





Nutritional Information
(per serving)

Calories 267
Total Fat 10g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 5g
Dietary Fiber --
Sugars --
Protein 39g
Calcium --

Tina Rupp
Serves: 4 Edit
Update Cancel

Yields: 4 main-dish servings


Total Time: 27 min

Prep Time: 15 min

Cook Time: 12 min


Oven Temp: 450
Ingredients
U.S. Metric Conversion chart

1 pound(s) asparagus, ends trimmed
2 teaspoon(s) toasted sesame oil
1 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground pepper
2 teaspoon(s) sesame seeds
1 tablespoon(s) Thai red chili paste
2 teaspoon(s) lime juice
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ginger
4 (1 1/2-inch-thick) skinless salmon fillets, pin bones removed
Accompaniment:

Cooked jasmine rice (optional)

--------------------------------------------------------------------------------

Directions

Heat oven to 450 degrees F. On a baking sheet with sides, toss asparagus with oil, 1/2 teaspoon of the salt, and pepper; arrange in a single layer and roast 5 minutes. Sprinkle with sesame seeds; roast 5 minutes more, tossing until crisp-tender.
Meanwhile, combine chili paste, lime juice, coriander, and ginger until blended. Brush mixture over both sides of salmon, then season with the remaining 1/2 teaspoon salt.
Spray a large nonstick skillet with canola oil cooking spray and heat over medium-high heat. Add salmon fillets, rounded side down, and cook 4 minutes, until browned. Turn fillets and continue to cook 3 minutes for medium-rare, 5 minutes for medium, or until desired doneness. Serve with asparagus, and jasmine rice, if desired.

DAILY RECIPE MAY 9TH ORANGE-ALMOND CAKE WITH HONEY SYRUP

Orange-Almond Cake with Honey Syrup





In Greece, their sensational desserts are often soaked in honey. This orange infused dense coarse-crumbed cake, contains no eggs or oil. Be sure to soak the cake until all the syrup has been absorbed.



Ingredients

Cake:
3 cups of uncooked farina, such as Cream of Wheat - 10 minute cook time style (found in the hot cereal section)
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups plain low-fat yogurt
1 1/2 cups GOLDEN BLOSSOM HONEY
4 tablespoons frozen orange juice concentrate, thawed
grated zest of one orange
1/2 cup blanched slivered almonds, coarsely chopped

Syrup:
1 1/2 cups GOLDEN BLOSSOM HONEY
1 1/2 cups orange juice


Directions

Preheat oven to 350 °. Grease a 10-inch bundt pan, or coat with baking spray.

Cake:
In a large bowl, sift together farina, flour, baking powder and soda.

In a medium bowl whisk together yogurt, honey, orange juice concentrate and grated zest. Stir into farina mixture until combined. Add chopped almonds and stir well. Pour into prepared pan. While cake is baking prepare syrup, see directions below.

Bake cake 40 – 45 minutes until golden brown. Remove to a rack. Poke lots of holes into top of cake with a toothpick. Pour syrup over cake in pan. Let sit in pan overnight. If necessary use a knife to loosen sides of cake from pan. Turn out onto a cake plate.

Syrup:
While cake is baking prepare syrup. In a medium saucepan combine 1 1/2 cups honey with 1 1/2 cups orange juice. Bring to a boil and simmer at a low boil for 5 minutes. Remove from heat. Skim off any foam.

Serves: 8-12

DAILY RECIPE APRIL 24TH: FLOURLESS CHOCOLATE CAKE

Flourless Chocolate Cake

Servings: 16


"A dense chocolate cake for those of us who can't tolerate wheat or gluten."
Ingredients:
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan With Pam and line it with parchment paper and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

DAILY RECIPE APRIL 20TH: BLACK BEANS AD RICE WITH MANGO

Black Beans and Rice with Mango Serves: 4


Ingredients:
1 tablespoon olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1 (15 ounce) can Black Beans, drained, juices reserved
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons cider vinegar
1/2 teaspoon hot pepper sauce
2 cups cooked white rice
Garnish:
Mango, sliced and grilled
Lime wedges (optional)


Directions:
1 In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes; add vinegar, pepper sauce, and reserved juices, continue to cook 5 minutes. Serve over rice.
2 Garnish with grilled mango slices and lime wedge.

DAILY RECIPE APRIL 6TH: PECORINO AND BEAN SALAD

Pecorino and Bean Salad

Prep Time: 5 min Inactive Prep Time: -- Cook Time: 1 min Level:
Easy Serves:
4 to 6 servings Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
Directions
In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.

Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Baked French Toast with Raspberry Sauce

Prep: 20 minutes Total: 1 hour, 15 minutes






Ingredients
Serves 4.

4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
Smoked chicken sausage, warmed, for serving (optional)
Directions
In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

DAILY RECIPE APRIL 1ST: COCONUT CREAM EGGS

Coconut Cream Easter Eggs

1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
15 oz. flaked coconut (2 bags)
12 oz. dark chocolate melts, dark coating chocolate or semi-sweet chocolate chips.
Preparation -
Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.

Daily RECIPE MARCH 31ST: GREEN PEPPER SKILLET CASSEROLE

GREEN PEPPER SKILLET CASSEROLE



4 LG GREEN PEPPERS LG CHOPPED
1 MED ONION CHOPPED
2 GARLIC CLOVES CHOPPED
1 1/2 LBS GROUND BEEF OR GROUNS TURKEY
1 JAR SPAGHETTI SAUCE
2 CUPS COOKED RICE
2 T. EXTRA-VIRGIN OLIVE OIL

IN A LARGE SKILLET OUT THE OLIVE OIL OVER MED HIGH HEAT, ADD PEPPERS AND ONIONS, SAUTE FOR 5 MINUTES ADD GARLIC, SAUTE FOR 2 MINUTES, ADD THE BEEF, BROWN. ADD COOKED RICE AND SAUCE, COOK FOR 10 MINUTES ON LOW.
Serves 4 to 6
serve with your favorite bread

DAILY RECIPE MARCH 29TH: PACCHERI PASTA WITH CAUILOWER AND SPINACH

Paccheri Pasta with Cauliflower and Spinach

Prep Time:
8 min
Inactive Prep Time:
--
Cook Time:
24 min
Level:
Easy
Serves:
8 servings
Ingredients
1 tablespoon salt
1 head cauliflower, cut into flowerets
2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling
3 tablespoons minced garlic
1 tablespoon sliced garlic
1 teaspoon red pepper flakes
1/4 cup chicken stock or vegetable stock
1 bunch fresh spinach (about 3 cups)
1 (28-ounce) can crushed tomatoes (best quality)
3 tablespoons capers, with 1 tablespoon juice
1 teaspoon freshly cracked black pepper
1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide
1/2 cup grated Pecorino Romano
1/4 cup chopped Italian parsley leaves
Directions
Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and saute the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture. Saute briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.

Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil. Serve immediately with remaining cheese on the side.

DAILY RECIPE MARCH 19TH SALMON WITH DILL SAUCE

Salmon with Dill Sauce

Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 4



Ingredients:
1 pound salmon fillet
1 1/2 teaspoons dill weed, divided
1/2 cup reduced-fat plain yogurt 1/2 teaspoon sugar
1/2 teaspoon salt-free seasoning blend

Directions:
1. Place salmon in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray; sprinkle with 1/2 teaspoon dill. Cover and bake at 375 degrees F for 20-25 minutes or until fish flakes easily with a fork. Meanwhile, in a small saucepan, combine the yogurt, sugar, seasoning blend and remaining dill. Cook and stir over low heat until warmed. Serve with the salmon.

DAILY RECIPE MARCH 19TH: COCONUT EASTER EGGS

Coconut Easter Eggs

Yield: 60 eggs

3/4 cup mashed potatoes, unsalted
2 cups fresh or dried flaked coconut
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, coconut, salt and vanilla extract. Gradually mix in confectioners' sugar. Cover; refrigerate overnight.

Shape into eggs, using 1/2 tablespoon dough for each.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.

DAILY RECIPE MARCH14TH: BEEF BOURGUIGON

Beef Bourguignon

--
Cook Time:
1 hr 15 min
Level:
Intermediate
Serves:
6 servings
Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

DAILY RECIPE MARCH 13TH: GUINNESS CORNED BEEF

Guinness® Corned Beef

Prep Time: 20 Minutes
Cook Time: 2 Hours 30 Minutes Ready In: 2 Hours 50 Minutes
Servings: 16



Ingredients:
4 pounds corned beef brisket
1 cup brown sugar 2 (12 fluid ounce) can or bottle Irish stout
beer (e.g. Guinness®)

Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.Do not use the seasoning packet.
2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around the beef make sure the beef is fully covered.
3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
This also can be make in a crockpot, on low for 8 hourse

DAILY RECIPE: MARCH 11TH: CHICKEN WITH GOAT CHEESE AND FIRE-ROASTED TOMATOES

CHICKEN WITH GOAT CHEESE AND FIRE ROASTED TOMATOE'S

Pre heat oven to 350


4 BONELESS CHICKEN BREASTS


1/2 cup canned, drained, diced pre-roasted tomatoes or pre-roasted tomatoes with garlic



2 tablespoons finely slivered fresh basil leaves, or more to taste

2 ounces (about 1/2 cup) goat cheese crumbles
Salt and pepper to taste
olive oil spray


prepare:
in a large non-stick pan, spray oil, make sure pan is hot, brown chicken on both sides
top with fire-roasted tomato's and goats cheese, put in oven for 8 to 9 minutes

DAILY RECIPE MARCH 6TH: FRUIT DIP

This is one of my old standby recipes, everyone loves it when I make it and its so easy too

1 8oz cream cheese softened
1 7 0z marshmellow cream
with electric beater beat until smooth.
serve with your favorite fresh fruits or fruit kabobs

DAILY RECIPE FEBUARY 25TH: BLUE CHEESE BURGERS

BLUE CHEESE BURGERS







Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ready In: 2 Hours 25 Minutes
Servings: 6
"These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor. Patties can also be broiled."
Ingredients:




1-1/2 pounds lean ground beef
2 ounces blue cheese, crumbled
1/4 cup minced fresh chives
1/8 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce

1/2 teaspoon coarsely ground black
pepper
3/4 teaspoon salt
1/2 teaspoon dry mustard
6 French rolls or hamburger buns
Directions:




1.
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.

2.
Preheat grill for high heat. Gently form the burger mixture into about 6 patties.

3.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls

DAILY RECIPE FEBUARY 23RD: MEXICAN POT ROAST TACOS

Mexican Pot Roast Tacos

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
6 servings
Ingredients
2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Directions
Guacamole, recipe follows


1/4 bunch fresh cilantro leaves
For the simple salsa:
1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.


For the simple salsa:
To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.


To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.

DAILY RECIPE FEBUARY RECIPE: INA GARTEN'S CREAM OF WILD MUSHROOM SOUP

Cream of Wild Mushroom Soup

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 1 hr 30 min Level:
Intermediate Serves:
5 to 6 servings Ingredients
6 ounces fresh shiitake mushrooms ( Do not be afraid to add more mushrooms, altogether I think I used 2 lbs
6 ounces fresh portobello mushrooms
6 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

DAILY RECIPE FEBUARY 19TH: CREAM OF WILD MUSHROOM SOUP

Cream of Wild Mushroom Soup

5 to 6 servings Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

DAILY RECIPE FEBURARY 16TH ROSEMARY BREAD

Rosemary Bread

Prep Time: 10 Minutes
Cook Time: 40 Minutes Ready In: 3 Hours
Servings: 12


"Wonderfully generous with the rosemary, with support from a little black pepper and Italian seasoning, this bread comes out light and fragrant from the bread machine."
Ingredients:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning 1/4 teaspoon ground black pepper
2 Tsp fresh rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

DAILY RECIPE FEBUARY 15TH: CHOCOLATE PECAN BOURBON CAKE

Chocolate Pecan Bourbon Cake









Prep Time
20min
Total Time
2hrs30min
Servings
16 servings






Ingredients
Cake
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
Chocolate Glaze
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water
Add and View CommentsSave This Recipe to My Recipe Box

Instructions
1Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.

2In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.

3Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

4In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.


Recipe Notes
Substitution
No buttermilk? Measure 2 1/4 teaspoons vinegar into measuring cup; add enough milk to make 3/4 cup. Stir and let sit a few minutes.

Special Touch
Sprinkle cake top with additional chopped nuts for a special touch.

DAILY RECIPE FEBUARY 13TH: CRUSTY ITALIAN BREAD

Crusty Italian Bread



1 1/3 cups water
1 1/2 tsp salt
1 tbsp granulated sugar
1 tbsp shortening
3 2/3 cups bread flour
1 1/4 tsp bread machine yeast

1. Measure ingredients into the baking pan ( the manufacturer may recommend the order ). Insert the pan into the oven chamber and select the Dough Cycle.

2. Remove and place the dough on a lightly floured surface. Cover it with a large bowel and let it rest for 10 to 15 minutes.

3. Divide the dough in half ( if the dough is sticky at this stage, flour your hands and add a small amount of flour to the board; too much flour, however, can result in a tough, heavy texture ). Form each half into a loaf measuring 10 by 4 by 2 inches. Flatten the top slightly.

4.Place the formed loaves onto a baking sheet dusted with cornmeal. Cover and let rise in a warm and draft-free place for 30 to 45 minutes, or until they double in volume. Bake at 400 degrees F ( 200 degrees C ) for 20 to 25 minutes, or until the loaves sound hollow when tapped on the bottom.

DAILY RECIPE FEBUARY 10TH:30 MINUTE SWEET AND SOUR CHICKEN

30 minute SWEET AND SOUR CHICKEN


1 1/2 lbs of Boneless chicken breast cut into slices or cubes
1 cup of sweet n sour mix
2 carrotts sliced
1 red pepper sliced
3 T cooking oil
2 T soy sauce
2 cups cooked rice
1 c pea pods
you can also add broccoli too
1 14oz can of pineapple chunks
in a bowl compine the chicken and soy sauce
cook rice, in a lg pan with 2T of the oil put the vegetables in and cook 3 to 4 minutes, take out and add the other 1T oil cook the chicken 4 minutes, in a small bowl add the pineapple and and sweet n sour sauce. add to the chicken cook 2 minutes add the veggies cook 2 minutes serve over rice

DAILY RECIPE FEBUARY 9TH: GRANDMOTHER PAULA'S RED VELVET CAKE

Grandmother Paula's Red Velvet Cake



Prep Time: 30 min Inactive Prep Time: 2 hr 0 min Cook Time: 25 min Level:
Intermediate Serves:
16 to 20 servings Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

DAILY RECIPE: FEBUARY 6TH; MASHED POTATO TIMBALES

Mashed Potato Timbales




12 Servings




INGREDIENTS
2 1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry bread crumbs

DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.


In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.


Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.


Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.

DAILY RECIPE FEBURARY 4TH: WISCONSIN BEER CHEESE SOUP

Wisconsin Beer Cheese Soup


45 min | 15 min prep

SERVES 4

1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 (32 ounce) package Velveeta cheese, cut into small cubes
2 tablespoons butter
1/4 cup flour
1 (14 ounce) can chicken broth
1 1/2 cups cream
1/2 cup beer
Cook carrots, onions, and celery in butter until tender.
Stir in flour and chicken broth until thick and bubbly.
Stir in cream and beer.
Add cheese a little at a time.
*When adding the flour, I like to mix it in with a wire whisk to avoid getting lumps.
When adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, I add about 1/2 to 3/4 of the block, but you can add as much or less to fit your taste.

DAILY RECIPE FEBURARY 3RD: CINAMON-CHOCOLATE FUDGE

Cinnamon-Chocolate Fudge

Serves:
4 to 6 servings
Ingredients
Butter, for greasing the pan
1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional
Directions
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

DAILY RECIPE JANUARY 31ST: RED WINE BRAISED SHORT RIBS

Red Wine Braised Short Ribs


4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Kosher salt
Ground black pepper
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
2/3 cup medium-diced onions
2 whole dried bay leaves
1 Tbs. finely chopped garlic
2 cups dry red wine
3/4 cup lower-salt beef broth
1 to 2 tsp. red-wine vinegar




Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Serve the ribs with the sauce spooned over.
Make Ahead TipsIt's best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.

DAILY RECIPE JANUARY 26TH: BACON AND POTATO SOUP

Bacon and Potato Soup
Servings: 6


"Onions, carrots, celery and potatoes are cooked in chicken broth before grated cheddar cheese and crumbled bacon are added to this hearty winter soup."
Ingredients:
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped 4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt

Directions:
1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

DAILY RECIPE JANUARY 24TH: BACON-HERB WRAPPED PORK TENDERLOIN

Bacon-Herb Wrapped Pork Tenderloin



Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 1 hr 10 min Level:
Intermediate Serves:
4 to 6 servings Ingredients
1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary leaves
12 fresh sage leaves
1 tablespoon chopped fresh thyme leaves
12 (1/4-inch thick) slices bacon
2 tablespoons olive oil
Directions
Preheat oven to 300 degrees F.

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

DAILY RECIPE JANUARY 23RD: GRILLED LAMB CHOPS

Grilled Lamb Chops


Serves:
6 servings

Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
Directions
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

DAILY RECIPE JANUARY 17TH: SLOW COOKER TEXAS PULLED PORK

Slow Cooker Texas Pulled Pork

Prep Time: 15 Minutes
Cook Time: 5 Hours Ready In: 5 Hours 15 Minutes
Servings: 8



Ingredients:
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast ( dont not use a better roast you will not get the flavor as you would using s pork shoulder plus its cheaper)
1 cup barbeque sauce( MAKE MY OWN)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split( I don't like using hamburger buns they are too soft use a roll like a keiser)


Directions:
Brown the roast in vegetable oil first( I always brown my meat first.
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

DAILY RECIPE JANUARY 14TH: MEDITERRANEAN FETTUCCINI

Mediterranean Fettuccini



4 ServingsPrep/Total Time: 30 min.
Ingredients
1/2 cup vegetable broth
8 sun-dried tomatoes (not packed in oil), halved
6 ounces uncooked fettuccine
1 medium sweet yellow pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup chopped green onions
2 garlic cloves, minced
1 tablespoon Pure Olive Oil
10 Greek olives, pitted and coarsely chopped
1/4 cup minced fresh basil
1 tablespoon capers, drained
1 teaspoon dried oregano
1 package (4 ounces) crumbled feta cheese
Directions
In a small saucepan, bring broth to a boil. Remove from the heat; add
tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices
and return to broth; set aside.
Cook fettuccine according to package directions. Meanwhile, in a
large nonstick skillet coated with cooking spray, saute the peppers,
onions and garlic in oil for 3-4 minutes or until tender. Reduce
heat. Stir in the olives, basil, capers, oregano and reserved tomato
mixture; heat through.
Drain fettuccine; place in a large serving bowl. Add the feta cheese

I like to also add chicken breast to make a full meal. about 4 chicken breast( boneless and browned)

DAILY RECIPE JANUARY 10TH: SWEET CREAM CHEESE FRIED WONTONS

Sweet Cream Cheese Fried Wontons


13 large wontons
1 egg
1 (8 ounce) Philadelphia Cream cheese, at room temperature
1/2 cup sugar
13 egg roll wraps (or a package of wonton wrappers)
1 cup water
oil (for frying)
Heat oil in a small pot.
Beat egg.
Mix cream cheese and 1/2 cup of sugar with egg..
Spoon mixture into center of wonton wrapper.
Moisten the edges of the wrapper with water and fold into whatever shape you desire.
Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
Drop into hot oil and brown both sides.
Serve with your favorite sauce or just eat 'em alone! ( I like to use a plum sauce)



Plum Sauce

Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Servings: 10


"Plum jam is cooked with vinegar, brown sugar, garlic and spices to create a sauce that you can serve hot or chilled, with egg rolls, pork or chicken."
Ingredients:
3/4 (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion 1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon ground ginger

Directions:
1. In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

DAILY RECIPE JANUARY 8TH SAVORY SANDWICH RING

Savory Sandwich Ring

I first made this alternative to a submarine sandwich for a party. It looks appetizing and tastes great! Now it's a mainstay on my menu plan for gatherings or when my family is tired of ordinary meat-and-cheese sandwiches.

8-10 ServingsPrep: 20 min. Bake: 25 min. + cooling
Ingredients
2 tubes (11 ounces each) crusty French bread dough
2 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil
3 garlic cloves, pressed
1/2 teaspoon Italian seasoning
1/3 cup Italian salad dressing( I use Beano's submarine dressing instead)
1/2 pound thinly sliced deli ham
1/4 pound sliced process American or Swiss cheese, halved
1/4 to 1/2 pound thinly sliced deli roast beef or turkey( I like to use Both Ham and turkey or Ham and roast beef, I use like like to make half on one side and half on the other that way people that just want turkey can just get turkey)
2 cups shredded lettuce
1 medium red onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium tomato, thinly sliced
Directions
Place both loaves of dough seam side down on a greased 14-in. pizza
pan, forming one large ring; pinch ends to seal. With a sharp knife,
make eight 1/2-in.-deep slashes across the top of dough; lightly
brush with oil.
Spread garlic over oil; sprinkle with Italian seasoning. Bake at
350° for 25-30 minutes or until golden brown. Cool for 10
minutes before removing from pan to a wire rack to cool completely.

To assemble, cut bread in half horizontally. Brush salad dressing
© Taste of Home 2009 2 of 2
Savory Sandwich Ring (continued)

Directions (continued)
over cut sides. Layer the bottom half with ham, cheese, beef,
lettuce, onion, green pepper and tomato; replace top. Serve
immediately. Refrigerate leftovers. Yield: 8-10 servings.

DAILY RECIPE JANUARY 7TH; CHAMBORD BALLS

Chambord Balls





Ingredients:
1 cup semisweet chocolate chips( You can also melt down some good chocolate like Godiva or dove, just make sure you use a dark chocolate)
1/2 cup white sugar
3 tablespoons corn syrup
1/2 cup chambord 2 1/2 cups crushed vanilla wafers
1 cup chopped walnuts (optional)(Pecans are good too)
1/3 cup confectioners' sugar

Directions:
1. Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
2. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

DAILY RECIPE JANUARY 4TH BEEF & BLACK BEAN CHILI WITH CHIPOTLE & AVOCADO

Beef & Black Bean Chili with Chipotle & Avocado
Serves four.

--------------------------------------------------------------------------------

3 15-oz. cans black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin olive oil
1 lb. 85% lean ground beef
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice


--------------------------------------------------------------------------------

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.
Serving Suggestions
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping, I also have side dishes of shreded pepper jack cheese, and sour cream