Potato

8 to 10 medium potatoes, peeled then cut 1/2 inch cubes

one can cream of mushroom soup, undiluted

1/4 C milk

one envelope ranch dressing mix

1 1/2 C shredded cheddar cheese, divided 

6 slices bacon, cooked & crumbled

salt & pepper

Boil potatoes10 to 12 minutes. 

Put drained potatoes into a greased 13x9 inch baking dish.

Combine soup, milk, salad dressing mix, 1 cup cheese, salt & pepper to taste; pour over potatoes. 

Sprinkle crumbled bacon and remaining cheese over the top. 

Bake uncovered, 350 for 25 to 30 minutes. 

Grilled Chicken

1 Whole Chicken washed and dryed
Dry Rub of  choice. Choose one with little or no sugar. 

Three hours prior to grilling, prepare the chicken.  Using kitchen shears, cut down each side of the backbone, discard. Lay the bird open skin side down. Use a sharp knife, crack the breast bone at the neck end. Grasp bird and bend to expose and remove the breast bone. Use the knife to slice both sides of the breast cartilage and remove. Remove the rib bones. Apply a liberal coating of Dry Rub and work into the bird.  Bag bird in gallon zip lock and return to fridge. 

Thirty minutes prior to grilling, remove bird from fridge and allow to come to room temperature. Preheat grill. Prepare a basting sauce of : 1/2 cup vinegar, 1 T oil, 1 t salt and a dash of Liquid Smoke. Put bird on grill and baste.  Flip and baste bird every 15 minutes three times.  Check for doneness. Apply your favorite BBQ sauce and grill another 5-10 minutes for appearance.  Remove from heat and rest for 5+ minutes. Carve and serve. 

Guacamole

2 Avocado. More if small. 

1 Lime, juiced

1 Garlic clove, minced

1 T Onion, diced

1/2 Jalapeño, minced 

Cumin, a sprinkle

Salt and pepper

Cilantro, optional

Add ingredients to bowl and mash with a fork.  Blend all. 

1-2 slices Tomato, diced

Fold into Guacmole. Allow to sit for at least 15 minutes if you can.

Tilapia

2+T Parmesian cheese

2 t butter softened

2 t mayo

2 t lemon juice

Spec+ of dried basil, onion powder, black pepper and celery salt. 

Mix ingredients. Set aside. 

Arrange fillets on greased aluminum foil in a broiler pan. Broil for two to three minutes about two to three inches from element.  Flip and broil for another two to three minutes. Fish should be close to done. 

Remove from broiler and spread sauce on fillets.  Return to broiler and brown lightly, about two minutes. 

Tilapia Veracruz

1 clove garlic minced

1 14.5 oz diced tomato

1 T tomato paste

1/2 cup white wine

1/4 cup capers

1/3 cup green olives sliced

Sauté garlic in EVOO

Add can tomato and juice. Cook until tomato is tender. 5 minutes. 

Add tomato paste, wine, capers and olives. Cook for 5 minutes. 

Sprinkle tilapia with some pepper and submerge in tomato mixture. Cook for 5+ minutes until fish flakes. 

I serve with rice which if started first is finished at about the same time as the fish.

A spicy sauce for chicken, shrimp or pork

1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
Chicken or pork chops
1/4 cup butter, divided
1 cup heavy cream

Combine spices.  Use as a dry rub on chicken or pork. You can double the amounts if experience dictates. Be careful with the cayenne however.  You can scale back on the butter and cream.  I rarely use that much cream- it depends upon what you are serving with.  More for pasta and potato, less for rice.

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of selected meat. 

In large saute pan, melt half of the butter over medium-high heat. Cook the meat until just done.

Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 3 - 5 minutes.

Orzo salad

Cook orzo following package directions.  

Chill the cooked orzo. 

Stir in Garlic Expressions, some chopped tomato, onion and capers. 

Sprinkle with some parsley to make pretty.

Ann Carlisle's Beans

2 cans each: baked, butter and kidney beans

1/2 lb bacon

16 oz sausage

2 large onions, chopped

1 cup ketchup

1/2 cup molasses

1 t dry mustard

1 T vinegar

1/2 cup brown sugar

Fry and crumble bacon - reserve fat.

Fry and crumble sausage in bacon fat - reserve all grease. Yum. 

Sauté onion in reserved grease.

Mix all ingredients together and bake 325 for two hours.

Needs more fluid.