Cucumbers

Cucumber

Salt and Pepper

Sour Cream

Milk

Vinegar

Peel and thinly slice the cucumber.

Salt well and place in a dish in which you can compress the cukes with a heavy weight.

Cukes should be compressed at least one hour. 

Using your hands, squeeze any remaining liquid from the cukes. (Removing the burps). 

Prepare a cream sauce.  

Judgement here - for one cuke - use two large T sour cream.  Add one large t vinegar, and enough milk to create a smooth creamy sauce. Taste and add more vinegar or milk as needed. 

Add the cukes to the sauce and add a nice grind of pepper.

Enjoy!

Beef stew that Amanda likes.

http://sodelushious.com/make/sleepytime-stew-and-easy-smashed-potatoes/

Because Amanda thinks we might not give the author credit. 

Chicken or Turkey Enchiladas

1/2 C Onion, chopped

Cook in enough slow boiling water to cover, five minutes, drain. 

Mix together:

1/2 8 oz pkg Cream Cheese

1 T Water

Salt and Pepper

1 t Ground Cumin

4 C cooked Turkey or Chicken, shredded

Lay out 12 tortillas and divide the mixture amongst them. About 1/4 Cup each. 

Roll up the tortilla; tuck under the ends and put seam side down in a 9x12 baking dish that has been sprayed with Pam. Note:  I usually cut and discard about 1/3 of each tortilla; otherwise, there is too much tortilla. Also, l put 8 tortillas down the center of the dish and two on each side. Dish will be full!

Mix together:

1 can Cream of Chicken soup

1 C Milk

1 can Green Chilies

Pour mixture over tortillas.  Top with some diced red pepper. Bake, covered, in a 350* oven for 40 minutes.  Sprinkle with shredded Cheddar Cheese and parsley. Return to oven, uncovered, for 5 minutes to melt cheese.

Arugula, Corn and Shallot Salad

For two:

1 Ear Corn shelled. Yellow corn is fine. 

1 clove Shallot minced

1 bunch Arugula 

1 Lemon

On medium high heat, melt 1T butter. Add corn and shallots, salt and pepper.  Cook stirring occasionally for three to four minutes. Transfer to a bowl. 

Add the Arugula to the corn plus a good squeeze of lemon and a drizzle of EVOO. Additional salt and pepper as needed. 

Arugula will wilt on hot corn.  May want to let corn cool a bit before adding. 

Salmon Burgers

For two burgers:

2 Salmon filets chopped fine

1 clove Garlic minced

1 clove Shallot chopped fine

1/4 cup Panko

1 bunch fresh Oregano chopped (2 t dry Oregano)

Combine these ingredients plus a drizzle of EVOO and salt and pepper. Form two patties. Cook in a medium high pan with a turn of EVOO for three to four minutes per side. Transfer to a paper towel lined plate. 

For the buns:

2 Potato rolls, cut side toasted for 30 to 60 seconds in a hot pan with a T of melted butter. 

Make an Aioli:

2 T mayo

1 clove Garlic minced

A squeeze of lemon juice

A turn of EVOO

Combine the ingredients plus salt and pepper. 

Assemble the burger:

Spread the Aioli on the toasted buns. 

Place the burger

Top with a few sprigs of Arugula  

Serve with a salad of Arugula, Shallots and roasted Corn

Avocado, Shrimp and Bibb Lettuce Salad

1 Head Boston Bibb Lettuce. 

12 Cooked shrimp, tails removed. 

1 Avocado.  The large variety. 

2 Scallion, sliced thin. 

1/3 C EVOO. 

1/4 C Lime Juice. 

1 t sugar. 

Salt and fresh ground pepper. 

Combine oil, lime juice, shrimp, scallion, sugar, salt and pepper. Refrigerate to cool. 

Arrange lettuce on plates. 

Prepare Avocado in slices and arrange on lettuce. 

Arrange shrimp on lettuce. 

Drizzle dressing overall. 

Ratatouille

1 small onion coarsely chopped

1 Zuchinni, cut into 1/4" rounds and then in half

1 Yellow Squash, cut into 1/4" rounds and then in half

1 clove garlic thinly sliced

1 can stewed tomatoes, drained

In large fry pan on medium high heat -

Sauté onion until soft in 2T butter and a turn of EVOO

Add Zuchinni and Squash and sauté until just wilted - 5 minutes

Add garlic and sauté for one minute

Add stewed tomatoes and stir in

Salt and pepper to taste

Reduce heat to low, cover and allow to simmer for 10+ minutes

Sprinkle with shredded Parmesan cheese and parsley

Continue on low until cheese is melted. 

Great with mashed potatoes.

Warm spinach salad

1 bag baby spinach

2-4 eggs hard boiled

6-8 fresh mushrooms sliced

6 slices bacon cut into thin slices

2-3 slices of onion chopped

1 clove garlic chopped

1/3 c Dijon mustard

1/3 c white vinegar

1/3 c honey

Be sure to taste test the dressing. May want to start with smaller amounts of vinegar and Dijon. 

Fry bacon till slightly crisp. Reserve bacon to a plate. 

Add onion to bacon fat and sauté until tender. 

Add garlic and sauté two minutes. 

Add mustard, vinegar and honey to pan and mix well. Bring to a slow boil. 

Put spinach in bowl and add the warm dressing. Toss to coat all. 

Sprinkle bacon, sliced eggs and mushrooms over all.  Serve. 

Can add some cheese and cooked chicken to make a complete meal. 

Rack of Lamb

Roasted. 

Remove any excess fat and silver skin. 

Salt and pepper the rack and allow to come to room temperature. One hour. 

Mix together 1 cup of bread crumbs, 1 large clove garlic minced, 1 t Rosemary, 1/2 t salt and 1/2 t pepper. 

Preheat oven 375*. 

Spread Dijon mustard on meat side of rack. Roll rack in bread crumb mixture to coat meat side of rack. 

Add a turn of EVOO to a hot pan. Sear the meat side of rack to a golden brown.  

Remove from heat and use a rack or a ball of aluminum foil to hold the rack upright.  (Bones up 😁). 

Roast in oven for 30 minutes. 

Remove from oven. Tent with foil and allow to rest for ten minutes.   Enjoy!

Grilled. 

Mix together 2+ T EVOO, 2 large cloves garlic minced, 1 t Rosemary, 1 t salt and 1 t pepper. 

Remove any excess fat and silver skin. Slice rack into chops. 

Put chops and marinade in a baggy and allow to rest 1 hour. 

Remove chops from marinade and shake off excess oil.  Grill to your liking. 

Tent with foil and allow to rest for five minutes.  Enjoy!

Pan seared and roasted. 

1T olive oil

1 cube lemon juice 

1/2 t salt

1/2 t pepper

1/2 t rosemary

1/2 t dill

1 clove garlic minced

Mix together and let sit aside marinade while

Slice four chops from a rack

Trim excess fat - go easy. 

Brush lamb w marinade. Put I in quart 

 bag w remaining marinade. 

Allow chops to come to room temp - one hour

Sear in very hot pan- two minutes each side. 

Pan to 400 degree oven four to

five minutes. 

Let sit five minutes before serving. 

Orzo Salad

1 C Orzo prepared per packaged and cooled

1 T Capers

1 Tomato seeded and chopped

Salad Dressing.  I like Garlic Expressions. Have used Italian or just oil and vinegar in a pinch. 

Combine all ingredients. Season with salt and pepper to taste. 

Ravioli with Tomato Butter sauce

14.5 oz can diced Tomato. I like Huntz Fire Roasted. 

3 T butter

1 T Red Wine Vinegar

1 large clove Garlic minced

3/4 T Italian Seasoning

1 t salt

Bring to a boil.  Cover, reduce to a simmer for 30+ minutes stirring occasionally. Crush tomatoes at end.

1 tray prepared Ravioli. Italian sausage variety for the above sauce is very good. 

On high, Heat 2 T butter and a healthy turn of EVOO. In two batches, lightly brown Raviolis - two + minutes. - plate and set aside.  Set heat to high. Add 1/4 cup water to pan and return Raviolis. Cover and steam for two + minutes.  

Remove Raviolis to a large plate. Pour sauce over Ravioli. Sprinkle with Parmesian cheese and Basil.

Enjoy with a salad and red wine.   

Beef and bean stir fry

2 T sugar

3 T soy sauce

2 T lime juice

Pinch crushed red pepper

2 garlic cloves minced

2 T peanut oil

1 Sirloin steak, sliced thinly across grain. 

Green beans

1 red pepper, cut into strips

1 t corn starch

1 cup cooked rice

Combine first six ingredients and steak in a plastic bag.  Allow to marinate 15+ minutes. 

Remove steak and whisk cornstarch into reserved marinade. 

Stir fry steak in 1 T oil. 

Remove steak and stir fry green beans and bell pepper. 

Add marinade to vegetables and fry to thicken. 

Add steak to vegetables to reheat. 

Serve over rice. 

Beer Braised Brisket

6 cloves garlic

2 T brown sugar

2 T Dijon mustard

2 T EVOO

1 T pepper

1 T cumin

1 T paprika

1 t cayenne pepper

1/4 cup kosher salt

Combine ingredients in food processor to make a paste.   Rub on brisket. Wrap in plastic and refrigerate for 1-2 days. Bring to room temp before continuing. 

2 onions thinly sliced

12 oz lager

Scatter onions in large roasting pan. 

Set brisket in pan fat side up.  

Add beer to pan and cover with foil.   

Braise in a 325 oven for 5-6 hours. 

Remove foil and brown brisket under broiler 5-10 minutes. 

Allow Brisket to rest for 30 minutes before slicing. 

Serve with onions and pan drippings. You may want to reduce drippings by boiling for several minutes. 

 

Beef Brisket - Texan

1 Brisket

2 t Liquid Smoke

Spread Liquid Smoke over the Brisket. 

2 T oil

2 T minced garlic

2 T chili powder

2 T Thyme

2 T Oregano

10 shakes of Tobasco

1 T pepper

Mix to make a paste and then spread over Brisket. 

Sear Brisket 5+ minutes both sides.  Alternatively, do this on the grill. 

Wrap Brisket in 4 layers of foil. 

Bake in a large pan for one hour at 350. 

Reduce heat to 225 and continue to bake for 4+ hours. 

Allow Brisket to rest for 30 minutes before slicing. 

Serve with pan drippings. You may want to reduce drippings by boiling for several minutes.
Aim for 160. 

Porchetta

• 2+ garlic cloves finely chopped
• 1 T coarsely chopped fresh rosemary or 1 t dry
• 1 T fennel seeds, coarsely chopped
• 1½ t kosher salt
• EVOO
• Freshly ground black pepper
• 1 1½-lb. pork tenderloin
• 4 slices bacon

• Preheat oven to 425°. 
  Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 T oil in a small bowl; season with pepper.
• Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Drizzle with EVOO. 
• Roast until 145° for medium, 40–45 minutes. Let rest 10 minutes before slicing.

White / Cheese Sauce

2T butter

2T flour

1C milk

1 1/2 C shredded Cheddar cheese

Melt butter in saucepan. 

Add four and whisk till smooth

Add milk and bring just to a low boil, whisking frequently. Should be a creamy consistency now. 

Add cheese and whisk.

Salt and pepper to taste. 

Serve over Brocoli and/or baked potatoe.

Steam Broccoli for 6 minutes.