Goat Cheese and Walnut Salad

Ingredients:

1 bag of spinach leaves
1 cup chopped walnuts, lightly toasted
1/2 cup craisins
1 tomato, chopped
1 cucumber, diced
1 package of goat cheese

Directions

1. Empty the spinach leaves into a bowl. Add all of the ingredients and toss with dressing of choice. Enjoy!

Sweet and Salty Chocolate Bark

Ingredients:

1 pack of saltine crackers
1 stick of butter
1 cup brown sugar
1 bag semisweet chocolate chips

Directions:

1. Line a cookie sheet with tinfoil. Lay saltines on top very close together until the entire cookie sheet is covered.

2. Melt 1 stick of butter in a saucepan until the butter is bubbling. Add the brown sugar until it makes caramel.

3. Pour the caramel over the saltines and smooth it out so it is covered evenly. Bake for 5 minutes at 350 degrees until it browns.

4. Immediately put chocolate chips on top and smooth it out as the chocolate melts.

5. Put it in the freezer for 15 minutes. Once cooled, break the bark into square sized pieces and enjoy!

Homeade Pesto

Ingredients:

2 cups fresh basil leaves, packed
1/4 cup grated parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
salt and pepper to taste

Directions:

1. Place basil leaves in food processor and whip until well chopped. Add some of the nuts and garlic and blend again.

2. Add the olive oil slowly and continue adding the other ingredients until it forms a smooth, thick paste. Keep in the fridge or freeze for later use.

Apple Crisp

Ingredients:

4 apples, cored and sliced
1 tbsp lemon juice
cinnamon and sugar to taste

Topping:

3/4 cup flour
1/3 cup brown sugar
1/4 tsp salt
6 tbsp butter
1/4 cup rolled oats

Directions:

1. Peel, core and slice all of the apples. Squeeze some lemon juice on top to prevent browning and toss with cinnamon and sugar. Put into a baking pan.

2. Combine ingredients for topping into a separate bowl and mix. Pour on top of the apples. Bake at 350 degrees for 40 minutes or until browned. Top with vanilla ice cream and enjoy!

Red Beans and Rice

Ingredients:

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
3 cloves garlic, minced
1 to 1-1/2 pounds mild smoked sausage or andouille, sliced
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
1 cup white rice
Creole seasoning blend, to taste
Salt to taste

Directions:

1. Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

2. While the beans are boiling, sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the smoked sausage, seasonings, and just enough water to cover.

3. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

4. Cook the white rice and serve together!

Stuffed Portobello Mushrooms

Ingredients:

4 portobello mushroom caps
2 tablespoons olive oil
3 cloves garlic, minced
2 shallots, minced
2 cups fresh spinach leaves
1 cup ricotta cheese
1/8 cup fresh parmesan, grated
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
1 egg, beaten
4 tablespoons bread crumbs
1/4 cup mozzarella, shredded
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.

2. Using a paring knife, remove stems from all mushroom caps. Wipe down mushrooms with a wet cloth to remove all dirt. With a spoon, remove the gills of the mushroom.

3. In a medium skillet, heat oil and sauté garlic and shallots until fragrant. Add spinach and cook until shrunk down. Remove from heat.

4. In a small bowl, mix ricotta cheese, parmesan cheese, and the egg. Season to taste with garlic salt, dried basil, black pepper and salt. Mix well.

5. Add spinach mixture to cheese mixture. Spoon into mushroom cap. Top with bread crumbs per mushroom, followed by mozzarella cheese.

6. Bake for 20 minutes until the mozzarella has turned golden brown.

Sweet Pineapple Salsa

Ingredients:

1 cup finely chopped fresh pineapple
1 tomato, diced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 can black beans, drained and rinsed
1/4 cup chopped red onions
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:

1. In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, tomatoes, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Sauteed Tilapia with Honey and Soy Sauce

Ingredients:

2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1/4 teaspoon dark sesame oil
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
salt and pepper to taste


Directions:

1. Prepare the sauce by combining first 6 ingredients in a bowl, stirring well with a whisk.

2. To prepare fish, heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Drizzle the sauce on top of the fish.

Baked Sweet Potato Fries

Ingredients:

3 large sweet potatoes
olive oil
salt and pepper to taste

Directions:

1. Cut the sweet potatoes lengthwise or to desired shape.

2. Drizzle with olive oil and add salt and pepper to taste. Place the sweet potatoes on a baking sheet and bake in a 400 degree oven for 15 minutes. Turn the fries and bake for another 15 minutes or until crispy. Enjoy!

Roasted Chicken and Vegetables

Ingredients:

1 whole chicken
1 small bag of fingerling potatoes, cut lengthwise
3 carrots, cubed
1 onion, cubed
1 package of mushrooms, cut in half
1 zucchini, cubed
3 tbsp olive oil
salt and pepper to taste
a couple of sprigs of rosemary and thyme

Directions:

1. Clean and prepare the chicken and season with salt and pepper.

2. Cut and prepare all of the vegetables and put them in a large bowl. Drizzle the olive oil and season with salt and pepper. Mix the vegetables by hand and make sure they are fully coated.

3. Place the chicken in a large roasting pan, surround the chicken with the various vegetables, place the rosemary and thyme sround the chicken, and cover with foil. Bake in the oven for 1 hour on 375 degrees. After an hour, take off the foil and bake for another 20 minutes until browned.

Pad Thai

Ingredients:

1/2 pound dry rice noodles
3 tablespoons canola oil
3 large garlic cloves, minced
1/2 pound cleaned and peeled shrimp, cut lengthwise in half
1 pound extra-firm tofu, cubed
2 large eggs, lightly beaten
1/4 cup fish sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
2 teaspoons paprika
6 scallions, cut into 2-inch pieces
2 cups bean sprouts
1/4 cup peanuts, chopped
1 lime, cut into wedges

Directions:

1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.

2. In a wok or large stockpot, heat the oil over medium-high heat.

3. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through.

4. Pile onto a large platter and garnish with peanuts, and wedges of lime.

Caramelized Onion and Spinach Frittata

Ingredients:

1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste
3 oz goat cheese

Directions:

1. Preheat oven to 400°F.

2. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4. Sauté onions in olive oil in an oven-proof, stick-free skillet, until caramelized, about 8-9 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

5. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

6. Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. Cut into quarters to serve. Serves four.

Chedder Biscuits

Ingredients:

2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/3 cup butter, cold, cut into chunks
2 tbsp canola or vegetable oil
1 heaping cup grated cheddar cheese
1/2 cup milk

For brushing on top:
3 tbsp butter
1/2 tsp garlic powder
1/2 tsp dried parsley flakes or 1 tbsp fresh parsley, finely chopped

Directions:

1. In a large bowl, whisk together the flour, baking powder, salt and garlic powder.

2. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine).

3. Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.

4. Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.

5. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon.

6. Bake for 15-17 minutes in a preheated oven at 400F.

7. While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.

8. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Serve warm.

Nannie's Traditional Brisket

Ingredients:

4-5 lb brisket
Tony's Creole Seasoning
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup Heinz chili sauce
1 package of Lipton Onion Soup mix
2 large onions
2 beef boullion cubes
2 tbsp flour
1 cup water

Directions:

1. Buy a 4-5 pound flat brisket and trim all the fat off of both sides.

2. Place the brisket on a piece of extra heavy foil that is large enough to enclose the brisket and seal it to cook it.

3. Season both sides with Tony's Creole Seasoning or pepper.

4. Slice 2 large onions and put the rings on top of the brisket.

5. Mix 1/2 cup of packed brown sugar, 1/2 cup ketchup,1/2 cup Heinz chili sauce, and one package of Lipton Onion Soup mix and pour this evenly over the meat and onions. Bake open for one hour at 300 degrees.

6. Then close the foil and cook at 350 for 2 1/2 - 3 hours or until very tender. Put meat on platter and cover with foil and pour the juices into a pot.

7. Add 2 beef boullion cubes that have been melted in a half of a cup of water in the microwave and pour into pot. Then take 2 large tablespoons of flour and mix with about a 1/3 cup of cold water and mix it until it is smooth. Add this to the juices in the pot. Heat this until it thickens and your gravy is ready.

8. Slice the meat on the diagonal after it has cooled a little while.