Florentine bars

1 cup butter, room temp.
1 3/4 cup sugar
1 egg yolk
2 1/2 cups cake flour
1/2 cup plus 6 tbsp. butter
1/3 cup each honey and heavy whipping cream
12oz. sliced almonds
1/2 cup craisins, finely chopped
1/2 cup dried apricots, finely chopped
1/2 cup dried cherries, finely chopped

Preheat oven to 375. In a lrg.bowl, cream butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Add flour and mix well (dough will be very soft). Transfer to a floured 16 by 11in. parchment paper. With a floured rolling pin, roll dough to same size as parchment. Transfer dough on parchment to a rimmed cookie sheet. Bake until golden, about 12 min. Set aside

In a med saucepan over med. heat, stir together butter, remaining 1 1/4 cups sugar, honey, and cream. Cook, stirring frequently, until registers 250 on a candy thermometer. Remove from heat and stir in dried fruit and nuts.

Using a spatula, gently spread warm topping over shortbread. Bake in 375 oven 10 min. cut while still warm. cool completely.

I made these for Christmas and they seem to be a big hit. Enjoy

Chocolate Budino

Budino means pudding in Italian.  This is similar to a molten cake. Delicious.

1/2 pound high-quality bittersweet chocolate.
3 lg. eggs plus 3 large egg yolks
1/2 c. sugar
3 T. flour
12 T. unsalted butter, softened

Grease a 9 inch cake pan of your muffin tin.  Cut chocolate into small chards.  Melt chocolate over very low heat in a double boiler, or a bowl placed inside of a sauce pan of simmering water over very low heat.  Melt chocolate stirring occasionally.

In a medium bowl whisk the eggs, egg yokes, sugar and flour until well incorporated.

When chocolate is smooth remove from heat and add butter.  Stir until butter is melted and chocolate is smooth again.  Add the egg mixture.  Mix well.

Place batter in cake pan of individual muffin cups.  Fill about 1/2 full.  Bake 18-20 mins for cake pan and 11-12 for muffin tin.  The edges will pull away from pan but the center will still look moist and shiny.  Let cool for 10 mins.  Then serve warm with berries, ice cream whipped cream, or whatever your heart desires.

These were a fun little individual treat for each person. Yum.

Pumpkin-Spiced Walnuts

I haven't made these, but they sounded delicious. 

2 C. raw walnuts (large pieces or halves)
cooking oil spray
1 T. plus 1 t. sugar, divided
1/2 t. kosher salt
1/2 t. pumpkin-pie spice (cinnamon, ginger, nutmeg, allspice or ground cloves)
2 T. vanilla extract
2 T. butter

Preheat oven to 350.  Spread walnuts in a singl elayer on a shallow baking pan covered with cooking-oil spray.  Bake uncovered for 8 minutes. While the nuts are roasting stir together in a small bowl, 1 T. sugar, salt and pumpkin pie spice. Set aside.  In a 2 C glass measure comine vanilla  and the remaining 1 t. sugar and butter.  Microwave for 30-45 secs.  until butter melts and the mixture boils.  Remove from microwave and stir well.  Drizzle over roated nuts and toss to coat.  Sprinkle the spice mixure over the walnuts and toss to coat.  Return walnuts to the oven and bake for 2 more minutes.  Remove from the oven and transfer to wax paper to cool for 10 mins.

Salmon with Lemon Ginger Butter

6 T. butter well-softened at room temperature
2 T. fresh lemon juice, warmed slightly
2 T. minced fresh ginger
2 T. snipped fresh chives
Olive oil for the pan
Salmon Fillets patted dry
Kosher Salt
Freshly Ground Pepper

Heat oven to 500 degrees.
In a small bowl blend the butter, lemon juice, ginger, and chives and set aside on counter.
Set a large oven-proof skillet over medium high heat and add enough olive oil to make a light film. Make sure your salmon in patted dry on both sides then sprinkle with salt and pepper. When the oil is very hot add the salmon and cook until browned (about 1 minute).  Flip the fish over and put the skillet in the oven. Roast for 4 minutes.  Check if salmon flakes, then remove pan from oven and place a dollop of lemon ginger butter on each piece.  Serve immediately.

This recipe was so quick to make and delicious.  Your butter will stay good in the fridge for about 5 days and in the freezer for a few months.  I think it would be good on pasta or chicken or even veggies.

Chicken Gnocchi Soup

1/3 C. butter
2 cloves of garlic minced
1 lb. chicken shredded
3 heaping T. flour
4 shredded carrots
4 shredded sticks of celery
1/2 lg. onion shredded
1/2 C. fresh spinach torn in pieces (optional)
2 C. whole milk
2 C. half and half
3 T. chicken base
fresh cracked pepper to taste
kosher salt to taste
16 oz. package potato Gnocchi

In a large stock pot boil water, add gnocchi, and cook for about 3 mins. until they float.  Then remove the gnocchi and set aside.

In your soup pot, melt butter.  Add shredded onion and cook over medium high heat until translucent.  Add carrots and celery and cook an additional 3-4 minutes, stirring.  Add fresh minced garlic and cook for 1 minute. Add shredded chicken and cook 2-3 minutes more.  Next add your milk.  I stir my chicken base right into my half and half and then whisk it in as well.  Taste and season with pepper and salt.  Remove 1 cup of broth from pot and whisk in the flour to thicken.  Stir back into soup.  Heat and stir until soup slightly thickens.  Add gnocchi to pot.  Stir. Enjoy. OH MY!

Hope this made sense :) I didn't add the spinach so I'm not sure when I would've thrown it in.  You can make that up yourself.

Shrimp Bisque

Shrimp Bisque (Terri's version)
Ingredients
1 and a 1/2 pounds large shrimp, peeled and deveined,
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy ( I use more stock for the brandy but did use the sherry )
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Place seafood stock in a saucepan heat.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and half of the shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Chop the other half of the shrim into bite size pieces and add to soup.Season, to taste, and serve hot.

I used peeled and deveine shrimp so I skipped cooking the shells and just made all stock.

Dinner Rolls

1/2 c. warm water
1/2 c. warm milk
1 egg
1/3 C. butter softened
1/3 C. white sugar
1 t. salt
3 3/4 C. all purpose flour
2 1/3 t. yeast

Manual/Mixing Directions
- Place water, milk, egg, butter, sugar, salt, and yeast in large mixing bowl or kitchen mixer. Blend until ingredients are well mixed.  Slowly add flour until dough becomes a ball.  Mix/knead well for one minute in mixer (or knead by hand 10 mins).  Put dough in lightly greased bowl and cover with clean kitchen towel.  Let rise for one hour.
- Turn dough out onto a lightly floured surface.  roll dough into a log. Divide in to 12 pieces (for large rolls) and shape into balls.  Place on lightly greased cookie sheet.  Cover with clean kitchen towel and put in a warm place.  Let rise one hour.  Meanwhile, preheat oven to 375 degrees.
- Bake in preheated oven for 10-15 mins. until golden.

Bread Machine Directions
- Place water, milk, egg, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead Cycle; press Start.
- When cycle finishes, turn dough out onto a lightly floured surface.  Roll into a log. Divide into 12 pieces and shape.  Place on lightly greased cookie sheet. Cover with clean kitchen towel and put in a warm place. Let rise for one hour. Meanwhile, preheat oven to 375 degrees.
- Bake in preheated oven for 10-15 minutes until golden.

Martha Stewart

No recipe here. More like 30!

Click this link and save it, its Martha Stewart's Thanksgiving Recipe book. For free!
For all you wanting to cook up a feast for the holidays I thought this might be handy. :)

Martha Stewart Thanksgiving

Roasted Carrots

So simple, but makes such a big difference in the taste of a carrot.  Love these!


The Barefoot Contessa Cookbook

Ingredients
12 carrots
3 T good olive oil
1 1/4 t. kosher salt
1/2 t. freshly ground black pepper
2 T. minced fresh dill or parsley

Preheat oven to 400 degrees.

If carrots are thick cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2 inch thick slices.  (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.  Transfer to a sheet pan in 1 layer and roast in oven for 20 mins. or until browned and tender.

Toss carrots with minced dill or parsley, season to taste, and serve.

Roasted Butternut Squash Soup with Bacon

This was fantastic.  Layers of flavors.

6 pounds butternut squash
6 T. unsalted butter
Coarse salt and freshly ground black pepper
8 slices bacon
2 T. olive oil
1 Lg. Spanish onion, cut into small dices
3 thyme sprigs
1 bay leaf
1 1/2 qts. chicken stock
2 T. heavy cream

Preheat oven to 400 degrees. Cut butternut squash in halve lengthwise. Scoop out and discard seeds.  Place squash halves cut side up on a rimmed baking sheet.  Divide butter among hollowed-out seed cavities and generously season the squash with salt and pepper.  Lay 2-3 strips of bacon lengthwise on  each half.  Roast, basting a few times by scooping the butter out of the cavity and spooning it over the bacon and squash, until squash is tender and easily pierced by a sharp knife, 35-40 mins.

Remove baking sheet from oven. Transfer bacon to paper towel to drain. Crumble when cooled. When squash has cooled slightly, scoop out flesh and set aside.

Heat the olive oil in large heavy-bottomed pot over med-high heat until hot but not smoking.  Add onion and season with salt and pepper.  Cook, stirring until softened but not browned, about 5 mins. Stir in the thyme sprigs and bay leaf and then add squash.  Cook, stirring to integrate flavors and keep squash from scorching.  1-2 mins.

Add the stock to the pot, stirring to incorporate, and bring to a boil over high heat. Lower the heat and simmer for 15 mins.

Use tongs to remove and discard thyme sprigs and bay leafs.  Transfer soup to a food processor or blender.  Add the cream and process for a few minutes until thick and cream. Careful not to overblend or the soup will be thin.  Serve  with bacon crumbled on top.  If not eating immediately, it will be good refrigerated for a few days or frozen for up to a month.

Notes from My test kitchen:
I turned my oven to broil when the squash was soft to crisp up my bacon.

Asian-Style Braised Short Ribs

Source: Emeril

Ingredients

• 5 pounds beef short ribs
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 (5-inch) stalk lemongrass, halved and smashed
• 1 tablespoon peeled and minced ginger
• 1/2 cup light brown sugar
• 4 cups water
• 1/2 cup sliced green onion bottoms, white part only
• 3/4 teaspoon crushed red pepper
• 1/4 cup fresh orange juice
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lemon juice
• Jasmine Rice, for serving
• 2 teaspoons finely grated orange rind, for serving
• Sliced green onion tops, optional for garnish

Directions

Preheat the oven to 350 degrees F.

Sear all sides of ribs in saute pan with a little oil.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

Pumpkin Butterscotch Fudge Bars

PUMPKIN BUTTERSCOTCH FUDGE BARS

1 cup all-purpose flour

1 cup Quaker® Oats (quick or old fashioned, uncooked)

3/4 cup firmly packed brown sugar

1/2 cup chopped walnuts

1/2 cup flaked coconut

3/4 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

12 tablespoons (1-1/2 sticks) butter or margarine, melted

2 tablespoons stick butter or margarine

2/3 cup evaporated milk

3/4 cup granulated sugar

1/2 cup LIBBY’S® 100% Pure Pumpkin

1-1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

2 cups (4 oz.) miniature marshmallows

1-2/3 cups (11-oz. pkg.) butterscotch chips

3/4 cup chopped walnuts, divided

1 teaspoon vanilla

Heat oven to 350°F. Line 15 x 10-inch jelly-roll pan with foil.
For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well. Stir in butter; mix well. Press into jelly-roll pan.
Bake 13 to 15 minutes or until lightly brown. Cool in pan on wire rack.
For fudge, combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, 8 to 10 minutes. Remove from heat. Stir in marshmallows, chips, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm. Cut into bars

Risotto with fresh garden herbs & a Challenge

I made this risotto last week.  I've heard about risotto and it sounded simply dreamy.  So I tried my hand.  I think I did alright.  It was creamy and flavorful.  I think I would like to try risotto again, but with some different flavors. If you have grown some herbs this would be a perfect dish for you to try.  Here is the challenge for all Anderson Appetite readers: Try a new recipe, Take a picture, Post it all Here, good or bad, delicious or disastrous.  Come on people, I KNOW you can cook.

6 cups chicken or vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

1/4 teaspoon salt

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup chopped fresh herbs, such as basil, chives, parsley, thyme, sage and rosemary

1/2 cup freshly grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon freshly ground black pepper

Place broth in a saucepan. Bring to a boil. Reduce to a simmer and cover.

Heat oil in a large saucepan over medium heat. Add onion and salt. Cook, stirring occasionally, until onions are soft, about 6 minutes. Stir in rice and cook 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.

Add wine and bring to a boil, stirring until most of the wine is absorbed. Add 2 cups hot broth. Bring to a gentle simmer and cook, stirring every few minutes until most of the liquid is absorbed, 7 to 9 minutes. Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.

Stir in fresh herbs and cook 1 minute. Remove pan from heat and stir in Parmesan cheese, lemon zest and pepper. Serve immediately.

Servings » 8

Source » Rebecca Brenner, Park City Holistic Health

Milkshakes

Lemon-Buttermilk Shake

1/2 C. cold buttermilk

1 T. honey

1 pint vanilla bean ice cream, softened until just melty around edges

1 pint lemon sorbet, softened until just melty around edges

In a blender combine buttermilk and honey. Blend for 15 seconds.  

Add the ice cream and sorbet, then pulse several times to being breaking them up.  

With the blender off use a silicone spatula to mash the mixture onto the blades. Continue pulsing until mixture is thick and smooth. About 1 minute.

Serve. 

Mango, Chili, and Lime Shake

1/4 C. milk

1/4 C. lime juice

1/4 t. chili powder or cayenne pepper, more to taste

pinch of salt

1 pint vanilla bean ice cream, softened until just melty around the edges

1 pint mango sorbet, softened until just melty around the edges.

In blender, combine all ingredients. Pulse several times to begin breaking up the ice cream and sorbet.With the blender off use a silicone spatula to mash the mixture onto the blades. Continue pulsing until mixture is thick and smooth. About 1 minute.

Serve. 

Broiled Tomato Soup

Broiled Tomato Soup
This is the Good One. From my good friend Meghan. (watch for more of her recipes- she is a great cook) I have a strong opinion that once tried all of your other tomato soup recipes and cans will have to be disgarded. It is also fabulous for picky eaters because you puree the dreaded onions and other such items. YUM!!!
serves 6

1/2 cup butter

2 T olive oil
1 large onion, thinly sliced
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp fresh dill
8 med. fresh tomatoes, peeled and cut into pieces,
or 40 ounces of canned Italian-style tomatoes, drained
I use the cans
3 T tomato paste
4 T flour
3 3/4 cup chicken stock
1 tsp sugar
salt and pepper
Garnish:
1 cup cream, whipped
1/2 cup grated Parmesan cheese
In a 4-5 quart saucepan, heat the butter and olive oil. Add the
onion, thyme, basil and dill. Cook, stirring occasionally until the onion is soft and golden.
Add the tomatoes and tomato paste, and stir to blend. Simmer uncovered for 10 minutes.
In a small mixing bowl, blend the flour and add 1/2 cup of the chicken stock with a wire whisk. Add it to the tomato and onion mixture. Add the remaining chicken broth and simmer uncovered for 30 minutes. Stir frequently down to the bottom of the pan to prevent scorching.
Puree the soup in a blender. Return to the saucepan. Add salt and pepper to taste.
Garnish:
In a bowl, fold the parmesan cheese into the whipped cream.
Preheat the broiler. Pour the hot soup into small, individual oven-proof
dishes or into one large casserole. Float the whipped cream-Parmesan
mixture on top. Sprinkle extra Parmesan over it. Broil 6 inches from
heat until golden brown, about 30 seconds to a minute. Do not let the
cream burn. Serve immediately.

Breaded Chicken Paillard

4 boneless, skinless chicken breasts

1 C. flour

3 eggs, beaten w/ a splash of milk

2 C. panko bread crumbs

Kosher salt & freshly ground black pepper

2 T. Extra-virgin olive oil

- Pound out each chicken breast gently between 2 pieces of plastic wrap.

- Prepare a breading station with flour, whisked eggs and milk, and panko crumbs.  Season all w/ salt and pepper.  Coat the breasts with flour, egg, then panko.  Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 mins).  This will ensure there is less moisture and less chance your coating will break when frying.

- Shallow fry the paillard in hot oil for approximately 2-3 minutes per side, depending on how thick the breasts are.  Drain well, season with salt and serve.

Made these tonight.  The kids really loved them and they all had seconds.  

Coconut Sticky Rice

2 C. Thai Glutenous Sticky Rice

1 1/2 C. coconut milk or coconut cream

1 C. sugar

1/2 t. salt

3 ripe mangos cut into thick slices

-Prepare sticky rice

Rinse 2-3 times until water runs clear.  Place rinsed rice in a bowl and fill with cool water  so the water is approximately 2-3 inches above rice.  Let rice soak in water for 6-8 hours.

Drain rice. Place it in large square of cheesecloth and place inside bamboo steamer. Put 6-8 C. of water in the sticky rice steamer.  Then place bamboo steamer inside sticky rice steamer. Be sure the bottom of bamboo steamer doesn’t touch boiling water.  Place a standard 8 inch lid loosely over top of bamboo steamer. Turn heat to medium and steam for 45 mins. or until tender.

While this is steaming mix coconut milk, sugar and salt in a saucepan and bring to a boil. Boil and stir for 1 minute set aside to cool.  Immediately after sticky rice is cooked and still hot pour coconut sauce over it and stir well. Cover for 1/2 hour or longer and let cool.  

-Topping

1/2 C. coconut milk

1/4 t. salt

1/4 C. sugar or more to taste

1 T. tapioca starch

Mix in saucepan, bring to boil.  

To serve. 

Place sticky rice in bowl with slice of mango and pour topping on top. 

*White sticky rice (kao niow) is usually labelled "glutinous rice" or "sweet rice." The following brands are all good: Golden Phoenix, Butterfly, and Sanpatong.(Kasma's Favorite Thai Brands.)

A starchy rice - sushi rice, arborio rice, glutenous rice - that has a small, puffy grain is best for this recipe, but it will work with other types of white rice, too. It just won’t be quite as sticky. You can use leftover steamed or boiled rice, but cooking a fresh batch first will give you the best result. Add extra coconut milk to further soften your rice if you are using leftovers that have been refrigerated.

Honey-Wheat Pizza Crust

I got this from a friend who is a pizza aficionado.  We really loved this crust!

This recipe will make 4 medium sized pizzas.  My friend said the dough freezes well, so you could make up a batch and freeze what you don't use.

Honey-Wheat Crust

2 T. yeast

3 C + 2 T water

6 C bread flour

3 C wheat flour

1/2 C. + 2T honey

2 T salt

1/2 C olive oil

Preheat oven to 450 degrees with your pizza stone inside (if you have one).  If you'll be using a cookie sheet you need to reduce the temperature to 375 degrees.

Dissolve yeast in water (105-110 degrees, too hot will kill yeast) and set aside for 5-10 mins.  Combine all other ingredients in bowl.  Add dissolved yeast and water.  Mix gradually on low.  Mix 2-3 mins until dough is smooth and elastic, don't overmix. Dough should be slightly tacky.

*The original recipe involves letting the dough double in size for about 2 hours, punching it down, then refrigerating overnight.  My friend does not do this and I think it was fantastic, maybe this extra step would make it out of this world!

Alright, so now cut your dough ball with a sharp knife into 4 even pieces.  Roll out your first pizza crust on an oiled counter into a round shape. Place dough on a cornmeal dusted pizza wheel (if you have one), or on cornmeal dusted cookie sheet and decorate your pizza. 

Bake on pizza stone for 10 mins. at 450 degrees, or on cookie sheet at 375 for 20 mins. or until crust is browned and cheese is bubbly.

Here are some ideas for toppings that we tried:

Hawaiian

Ragu Original pizza sauce

Canadian bacon

Pineapple tidbits

Shredded mozarella

BBQ Chicken

Sweet Baby Ray's Original BBQ sauce

Shredded italian seasoned chicken

finely cut purple onion

Shredded mozarella

Fresh Tomato and Basil

Bertolli Alfredo Sauce

Thinly sliced plum tomatoes (Roma)

Fresh Basil

Sliced mushrooms

Shredded mozarella 

Felicia's Turkey Burgers! OH MY!!!

Yes, Yes it is finally true! After repeated buggings on my behalf! I have managed to get Felicia's Turkey Burger receipe and Yes they were definately worth the wait! I made them for some friends of ours this last Sunday and everyone agreed that we were giving up regular beef style burgers for our new favorite "Felicia" burger! Thanks Felicia you really are a great cook!!! Read down below for a wonderful new Thai Beef receipe!

1 1/4 pounds ground turkey
1/4 c bacon - Felicia uses REAL bacon bits but I had some bacon so I just chopped it up small
1/2 c. applesauce
1 t. Old Bay seafood and poultry seasoning
2 T. syrup - Felicia uses REAL maple syrup - I just used my homeade syrup for pancackes
1/2 t. salt
1/4 t. pepper

Form this into patties (I made 4 big ones)
Felicia told me that the meat was very mushy and I only wanted to turn it once on the grill so that it would fall through. She suggested putting it in the fridge but had never tried this. I put mine in the freezer for about 45 minutes and they didnt' fall through the grill at all! Perfect!!

OK, here the sauce and it is KEY if you ask me and Amy too!
1/4 c. mayo
1 T. dijion mustard
2 T. maple syrup

Put it all on a big ole bun and top with avacodo and tomato! OH seriously this is sooooo good! I will be making them again this week and probably every week for the rest of the summer! Thanks Johnny Boy and Felicia!! Love you!

Thai Beef

I know Ter has been making alot of Thai food lately and recently my good friend Marci and her hubby came to our house for a dinner party and they brought Thai food ! I was very nervous about trying it because I was afraid my face would tell to much and they were watching. Imagine my surprise when I tasted it and it was absolutely wonderful. Jared even thought it was super good! Now that says something don't it! Picky , Picky!!!

3 bunches cilantro, chopped
3 bunches green onions, chopped
3 1/2 pounds beef strips (about 6 petite sirlions)
2 3/4 T ginger root or ginger
1/4- 1/2 cup soy sauce
1/3- 1/4 cup fish sauce
2 1/2 T. chili paste

this is pretty much all to taste so put less or more and then taste it and see if it is pleasing to your tongue!!!

Brown ginger root in oil. Then add meat - brown the meat and add soy sauce, fish sauce, and chili paste to taste. Add cilantro and onion.

Marci served it with sweet sticky rice - I bought mine at the Asian market here in Boise . Along with the fish sauce and chili paste.

You might already know how to cook sweet sticky rice but just in case here ya go:

Soak in water for about 3 hours. Fill pot with water ( don't let it touch the bottom of your basket (I also got my basket at the Asian market for like 3 bucks) don't put to little either or it will burn up your pan obviously. Drain water off rice thru basket over sink. Once the water boils, put lid on and cook for 20 min.

Yummy! Try it and tell me what you think!!!

The Bomb Breakfast Burritos

These are great. I used whole wheat tortillas, fat-free sour cream and egg beaters to make them super healthy.  When we made them we just ate the re fried beans on the side and didn't put a jalapeno pepper in the sauce. I highly recommend these tastylishous bomb burritos.

Ingredients

Red Sauce

• 2 tablespoons oil
• 1/2 cup diced onion
• Salt
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 10 Roma tomatoes, seeded and chopped (about 3 cups)
• 1 cup chicken broth

Turkey Sausage

• 1 pound ground turkey
• 1 clove garlic, minced
• 1 jalapeno, seeded and minced
• 3 tablespoons light brown sugar
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 3 Roma tomatoes, seeded and chopped
• 1/4 cup freshly chopped cilantro leaves

EGGS

• 8 eggs
• 2 tablespoons milk
• 2 tablespoons butter
• 8 (8-inch) flour tortillas, warmed
• 3/4 cup shredded Cheddar
• 3/4 cup shredded Monterey jack
• 1 cup sour cream
• Refried Beans
• Special Equipment: 10 by 12-inch dish

Directions

Preheat oven to 375 degrees F.

To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.

To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.

In a bowl, mix together tomatoes and cilantro. Set aside.

To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.

To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. 

Moms fragrant Chili Sauce

8 qt tomatoes ( I peel mine after a quick minute in boiled water)
2 c green peppers chopped
3 c onions chopped
4 c sugar
1/2 c salt
1 pint vinegar
2 t cloves
3 t cinnamon
1 t nutmeg
2 t ginger
1/4 t ceyene

Put all ina large pan and simmer 4 to 6 hrs. Feel sterile pint jars and seal. Tip upside down. If jar has bounce in the lid its not sealed refrigerate and eat this one.
( No processing necessary)

Cant beat this on sunday roast or scrambled eggs and I think I need some for thai cooking to.

Spicey Pork

This pork makes great roll sandwiches. So at Jen's request here you go.

Powder: 1 Tb. salt
1 Tb. brown sugar
1 Tb. chipotle chile pepper
1 Tb. sage

Rub all but 1 Tb. of powder on 6lbs. boneless pork roast
refrigerate over night.
Cook at 300 until shreds easy 3-5 hours

Discard all the juice from pan and shred
pour sauce over top and keep warm till you serve

Sauce: 1 cup cider vinegar
3Tb. Brown sugar
1/3 cup ketchup
1 Tb. reserved powder
Boil all ingredients and then simmer 10 min.

I have only found chipotle chile pepper by McCormick
Sorry it's such a large amount but it freezes well or just half it.

Stuffed Green peppers

This recipe is really easy and can probably be adjusted to taste. At the request of mom, here you go.

2 lrg. green peppers
3/4 lb. ground hamburger
1/3 c. chopped onion or tsp. onion powder
2 lrg. roma tomatoes about 1 cup (chopped)
1/3 c. rice
1 Tb. worcestershire sauce
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 cup grated cheese

Cut peppers length wise and take out seeds. In a lrg. pot boil water and add peppers for about 3 min. Take out peppers and place on paper towel to drain water. Season insides with salt.
Cook hamburger and onions. Drain fat. Add tomatoes, rice, sauce, 1/2 c. water, and seasonings. I also add salt and pepper. cover and simmer for 10-15 min. Add cheese. Fill peppers and place in a baking dish. Cook at 375 for 15 min. Top with rest of cheese and let melt.