Blue Cheese and Pear Salad

 

 

Salad

1/2 head lettuce

1 chopped pear

3oz crumbled blue cheese

1/4c sliced green onions

1/4c chopped nuts (I like pecans best)

 

Dressing

3 tbls Extra virgin olive oil

2 tbls red wine vinegar

1tsp sugar

1tsp dijon mustard

1 clove garlic

salt and pepper to taste

 

For the dressing, blend the dressing ingredients and mix well.  I use a bullet mini food processor.

 

 

Sweet Corn Cake

YUMMY this was good 🙂  (I had to use half and half – and I used less than they called for – because heavy cream was sold out on Thanksgiving day when I made this)

• 12 cup softened butter
• 13 cup masa harina
• 14 cup water
• 1 12 cups corn kernels (frozen, thawed)
• 14 cup cornmeal
• 13 cup white sugar
• 2 tbsps heavy whipping cream
• 14 tsp salt
• 12 tsp baking powder

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Blackberry Pie

Ingredients

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

 

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Grilled Brown Sugar Pork Chops

Ingredients

* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops

Directions

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Simple Peach Pie

 

• 
• Prep Time: 15 mins
• Total Time: 1 hrs
• Servings: 8

About This Recipe

“This recipe is from C.A. Lynd of lyndsgourmet.com. Every year we anxiously wait for Lynd’s farm to put out their peaches. They gave us this recipe with the peaches I just bought and it is simple and wonderful.”

Ingredients

• pastry for a double-crust 9-inch pie
• 5 cups fresh peaches, sliced
• 1 cup sugar
• 1/3-1/2 cup all-purpose flour
• 1/4-1/2 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons sugar

Directions

1. Preheat oven to 425 degrees F.
2. Stir together flour, 1 cup sugar, and cinnamon and set aside.
3. Wash, peel, and slice fresh peaches.
4. Mix together peaches with the combined dry ingredients.
5. Turn into pastry-lined pie pan and dot with butter.
6. Cover with top crust, cut slits in it, seal the edges.
7. Sprinkle top with 2 tablespoons of sugar.
8. Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
9. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
10. Pie may be frozen for future use.

Shredded Chicken Nachos (burritos)

Never took a picture of this one – but it was pretty good and the kids ate it as left overs the next day too.

 

INGREDIENTS
Nachos
2    lb. (about 10) boneless skinless chicken thighs
1    (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1    (15-oz.) can pinto beans, drained
1    (14.5-oz.) can diced tomatoes, undrained
1    (4.5-oz.) can Old El Paso® Chopped Green Chiles
2    tablespoons lime juice
10    oz. restaurant-style tortilla chips

 
Toppings
4    oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4    cup sour cream
3/4    cup Old El Paso® Thick ‘n Chunky Salsa
1/4    cup sliced green onions
1/4    cup sliced ripe or green olives
2    tablespoons chopped fresh cilantro
1    lime, cut into 12 wedges

 

DIRECTIONS
1.    Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2.    Cover; cook on Low setting for 7 to 8 hours.
3.    Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4.    To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

Tomato Basil Pasta

1lb uncooked pasta
2 cloves garlic
1lb tomatoes (about 5)
2/3 oz fresh basil (MUST be fresh)
8oz mozzarella cheese whole or (2 c shredded) (fresh is better)
2tbl olive oil
salt and pepper

cook pasta.

peel garlic and finely chop. Cut tomatoes into quarters, remove and sicard the stems and seeds and cut into 1/2 inch pieces.

Remove and discard stems from basil leaves and roughly chop so most of the pieces are 1/4 inch to less

break mozzarella into 1/4 to 1/2 inch pieces

Heat olive oil in large saute pan and add tomatoes and garlic. Cook for 5 min until tomatoes are warmed through. Add basil and stir until combinded. Remove from heat and stir in hot pasta.

Season with salt and pepper, stir in mozz. and serve immediately.

Easy Taco Melts

INGREDIENTS
1
lb lean (at least 80%) ground beef, cooked, drained
1 1/2
cups Old El Paso® Thick ‘n Chunky salsa
1
can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1/2
cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)
DIRECTIONS
1 In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot. 2 Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet. 3 Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

Simple Time Pork Chops

Ingredients

* 4 boneless pork chops
* 1 teaspoon seasoned salt
* 1 teaspoon garlic powder
* 1 teaspoon dried parsley
* 4 teaspoons butter, softened
* 4 teaspoons mayonnaise
* 1 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop.
3. Bake 35 minutes in preheated oven, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

 

Slow Cooker Chicken and Noodles

Ingredients

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped (optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.