Chicken Picante

1 - 1/2 cups Pace Picante Sauce
3 Tbsp brown sugar
1 Tbsp Dijon mustard
4 frozen boneless, skinless chicken breasts


Mix picante sauce, sugar, and mustard together. Place chicken in bottom of slow cooker. Pour sauce over chicken. Cover and cook on LOW for 4-5 hours. Makes 4-6 servings.

Spinach Baked with Ricotta and Nutmeg

Ingredients:

Butter for greasing
1 TBSP olive oil
1 clove garlic, peeled
10 cups (12 oz.) baby spinach leaves, washed and dried
2 TBSP white whine
3 TBSP grated parmesan
2 TBSP ricotta
pepper and salt
fresh nutmeg
2 eggs, beaten

Directions:

Preheat oven to 400 degrees, and butter a small ovenproof dish,

Warm the olive oil with the garlic clove and cook until the garlic is bronze.

Over a low heat, stir in the spinach, bearing in mind that, though it will look at first as if you can't fit it all in, cooked spinach reduces to a fraction of its raw volume.

Turn up the heat, throw in the wine and toss gently until the spinach has wilted - which will take around 30 seconds.

Remove from the heat and stir in the parmesan and ricotta and season to taste, adding a good grating of nutmeg.

Beat in the eggs, then transfer the ggy spinach to your buttered oven dish. 

Bake for 10 minutes, until just set.

Let stand for 5 minutes before serving.

Serves 2.

*Courtesy of Nigella Lawson

Tender-Crisp Spring Braise

3 Tbsp. olive oil

8 oz. new potatoes, cut into 1/2-inch thick slices

4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces

4 cups mushrooms, halved (12 oz.)

1 large onion, cut in thin wedges

3 cloves garlic, peeled and sliced

1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces

2 skinless, boneless chicken thighs, cut into strips

1/2 tsp. salt

1/4 tsp. pepper

3/4 cup reduced-sodium chicken broth

1 Tbsp. snipped fresh tarragon

Directions

1. 1In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
2. 2In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.

Savannah Bee Company Banana Bread

Makes 1 loaf

• 1/2 cup honey
• 1/3 cup butter or margarine
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup quick-cooking oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 cup mashed ripe banana
• 1/2 cup chopped walnuts

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition, Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan. Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.
Recipe courtesy of the National Honey Board.

Tomato Sauce with Butter and Onion

This is sooo simple and really, surprisingly good!

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste


Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti (I actually prefer mafalda/egg noodles), with or without grated parmesan cheese to pass.

Spring Vegetable and Goat Cheese Dip

Ingredients

• 1cup3/4-inch pieces asparagus
• 2tablespoonsunsalted butter
• 1cupchopped leeks (white and pale-green parts only)
• 2tablespoonsall-purpose flour
• 1 1/4cupswhole milk
• 1cupgrated mild white cheddar
• Kosher salt and freshly ground black pepper
• 114-ounce can chopped artichoke hearts in water, drained
• 1/4cupfresh (or frozen, thawed) peas
• 2tablespoonschopped fresh chives
• 2tablespoonschopped fresh mint
• 2tablespoonschopped fresh flat-leaf parsley
• 1/2teaspoonfinely grated lemon zest
• 4ouncescrumbled fresh goat cheese, divided

Preparation

• Preheat oven to 450°. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
• Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 oz. crumbled fresh goat cheese.
• Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.

*Courtesy of: http://www.bonappetit.com/recipes/2012/04/spring-vegetable-and-goat-cheese-dip#ixzz2LZDeIs60

Strawberry Mousse Cinnamon Cupcakes

1/3 cup freshly squeezed mandarin (or orange) juice
2 eggs
125g unsalted butter, softened
3/4 cup caster sugar
225g self-raising flour
1/2 tsp vanilla bean paste
1 tsp ground cinnamon

Preheat oven to 180 degrees C and line a cupcake tray with paper cases. Cream butter and sugar together using an electric beater until light and smooth. Add eggs and vanilla and beat in well. Add the juice, cinnamon and flour and beat until combined and smooth, avoid overbeating the flour.

Spoon mixture into paper cases, filling them about half to two-thirds full. It will take 15-20 minutes to bake. The top should be golden brown and slightly crunchy after it has cooled for a few minutes out of the oven. A cake tester inserted into the centre of a cake should come out clean.
Place cupcakes on a wire rack and allow to cool completely.

Strawberry Mousse Icing (should be started the night before assembling your cakes)
(makes enough for 24 cupcakes, halve the measurements if you are only making one batch of cupcakes)
2 1/2 cups chopped strawberries
1/3 cup caster sugar
1/2 tbsp powdered gelatin
2 cups fresh cream (I used 35% fat)
3 tbsp icing sugar

Place caster sugar and chopped strawberries in a small saucepan and slowly bring to the boil on the stovetop. Lower the heat and allow fruit to simmer until the fruit disintergrates and the liquid is a deep red syrup. Sift in the powdered gelatin and stir over heat until the gelatin is completely dissolved. Pour into a large bowl, cool and then cover with cling film and refrigerate overnight.

After your cupcakes have cooled the day after, remove the strawberry mixture from the fridge. If it is too solid to be mixed directly into your icing mixture, place the fruit in a food processor and pulse until smooth.

Place your cream and sugar into a large mixing bowl and beat with an electric mixer until soft peaks form. Add 1/3 of the cream to your strawberries. Continue beating the other 2/3 of the cream until stiff peaks form. Beat with your strawberries and cream mixture separately until well combined and stiff peaks have formed. Take care not to overbeat or the mixture will be too buttery in texture. Fold the remaining 2/3 of cream into the strawberry cream. Pipe the mixture over your cupcakes.

*Courtesy of:  http://www.raspberricupcakes.com/2009/06/strawberry-mousse-cinnamon-cupcakes.html

Strawberry Cake

Ingredients

CAKE

1 bx white cake mix

1 bx strawberry gelatin (small box)

1 c oil

1/2 c milk

4 eggs

1 c mashed sweetened strawberries (not drained)

FROSTING

1 stk butter, softened

get recipes @ goboldwithbutter.com

1 lb box of powdered sugar

1/2 c mashed strawberries, drained

Directions

1. CAKE: Mix all cake ingredients together and pour into a 9x11 inch pan. (You can layer in 2 smaller pans if you'd prefer.) Do not fill to the top of the pan, or batter will bake up too tall.

2. Bake at 350 for 35-40 minutes.

3. FROSTING: Mix together frosting ingredients. (It's very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.

Knock You Naked Brownies

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Courtesy of The Pioneer Woman

Twix Brownies

Crust Layer1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
6 Tablespoons butter

Brownie Layer
1 box of brownie mix
Ingredients called for in directions on back of box
1/4 cup hot fudge ice cream topping

Caramel Layer
1 (14 oz.) bag of caramels
2 Tablespoons heavy cream

Chocolate Topping
1 (11.5 oz.) bag milk chocolate chips
2 Tablespoons butter
1/4 cup heavy cream

*Note - If you don't have any cream on hand, and don't want to purchase for such a small amount, just use milk. Things will still turn out deliciously. I bet no one even notices, unless you tell them.

Grease bottom of 9x13-inch baking pan. For easier cutting, line the pan with foil first. Using a food processor, pulse cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter. Add cookie crumbs, stirring until all crumbs are moist. Press into bottom of prepared pan.

Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter (straight from the jar, unheated). Pour batter on top of cookie crust and bake as directed. If baking at a high altitude, don't forget to follow special instructions. Cool.

Place caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Try to spread the caramel evenly across the brownie surface while pouring to make spreading easier. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes.

Melt chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over cooled caramel layer. Again, cover as much of the brownies as possible while pouring to make spreading easier. Cool. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy.

*Courtesy of Jasey's Crazy Daisy

Mud Bars

Ingredients

1/3 cup butter only, please

get recipes @ goboldwithbutter.com

5 oz block baking milk chocolate, melted, ( reserve 2.5 oz goes into the frosting) ( note; unable to find bakers choc you can sub mini semi sweet , or milk choc chips) use approx 1/2 c. or more to your taste test.

1 c bisquick mix

3/4 c granulated sugar

1 Tbsp vanilla extract

2 eggs

1 1/2 c marshmallows, mini (i use lots, i cover the bars)( note: no mini marshmallows, tip, use regular cut into small pcs with scissors.

FROSTING

1 Tbsp real butter, please (for frosting)

get recipes @ goboldwithbutter.com

1/2 to 3/4 c sour cream use the taste test.

1 1/3 c powdered sugar

the remaining baking choc bar 2.5 oz is added to this butter in the frosting. note: (if no baking choc. you can sub mini semi sweet choc chips)

Directions

1. Please, READ ENTIRE recipe before Starting. Heat Oven to 350. Grease and Flour 9" Square pan Set out & measure all Ingredients before starting your recipe.

2. In 2 qt saucepan, Melt butter 1/3 c. with *2 1/2 oz choc. over low heat, only til melted, stir frequently. set aside. set aside to cool. (use only 1/2 the Chocolate bar) NOTE:use 1/2 in the Frosting 1/2 in the bar batter. (See Notes in ingredients if You have no Baking Choc Bars)

3. In a Medium bowl; Add Bisquick, Sugar,Vanilla, Eggs with the Chocolate. Blend By Hand, or with electric mixer on low only about 30 seconds, Just til Blended. Yhen Beat on Med. for 1 more minute. . . no more. "DO NOT OVER BEAT". (If you overbeat, Your bars will not Rise as high.)

4. Spread batter in Greased and Floured pan. (Batter is on the thick side)

5. Bake: 20-25 minutes or til toothpick incerted in the center comes out clean. Remove from oven.

6. IMMEDIATELY: Sprinkle with Marshmallows. Cover this and let stand till marshmallows are softened. @ Slightly Melted stage, Cool completely, (just about 1 hr.)

7. Frosting: In a 2 qt. saucepan, Melt the remaining 2 1/2 oz of Chocolate with 1 TBS butter, cool to warm stage. Stir in Sourcream, & Pdr sugar, beat till smooth. SPREAD: over the Marshmallows evenly, Place in Refer to chill, (ONLY for easier Cutting.) Cut into bars. Cut Usually 6X6 = makes 36 *BITE SIZE* Bars

Kitchenaid Butter

Set your one quart container of organic whipping cream on the counter and allow it to warm to room temperature. This makes it easier for the buttermilk and cream to separate during the process of making the butter.

 

Pour the entire contents of the one quart of organic whipping cream into the bowl of your KitchenAid mixer. Lower the beaters into the bowl, then turn the KitchenAid mixer onto "Whip." Allow your mixer to continue to whip the cream until the butter and buttermilk start to separate.

Whip the butter until it forms a lump in the bowl of your KitchenAid mixer and the buttermilk is pooled in the bottom of the bowl. Hold a strainer over one of your plastic containers and pour the buttermilk out of the mixer bowl, into the container. Store the buttermilk in the refrigerator to use for baking, cooking or drinking.

Wash the buttermilk residue out of your butter so it doesn't get sour-tasting. Add very cold water to
the KitchenAid mixer bowl, about 1/2 cup at a time. Turn your KitchenAid mixer on "Low" and allow it to work the cold water into the butter for two minutes.
 

Place a clean kitchen towel over the mixer bowl and tilt the bowl over your sink so the water runs out of the bowl, through the towel. Continue to add 1/2 cup of cold water, work it through the butter, then pour the water off until the water runs clear.

Dry your homemade butter by placing it in a clean, kitchen towel and kneading the remaining water out of the butter. Salt your butter by adding 1/2 tsp. table salt and continuing to knead the butter lump for a few more minutes.
 

Place your homemade butter in your second plastic container with the lid sealed tightly. You can store your butter on the counter or in the refrigerator, depending upon your preference.

 

Fudgy Caramel Pretzel Brownies

Ingredients

• 10 Tablespoons butter
• 3 ounces Dark Chocolate Chips (I used Nestle)
• 1 cup plus 2 tablespoons sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup All Purpose Flour
• 2 tablespoons pulverized pretzels (pulverize before measuring)
• 2 tablespoons Unsweetened Cocoa Powder (I used Nestle)
• 1/2 cup dark chocolate chips (I used Nestle)
• About 20 crushed pretzels
• About 20 Rolo candies, chopped

Instructions

1. Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
3. In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.
4. In small bowl, sift together cocoa, flour and pulverized pretzels. Add mixture to rest of batter. Do not overmix. Stir in chocolate chips, crushed pretzels and Rolo candies.
5. Pour batter into prepared baking pan.
6. Bake for 35-40 minutes, or until brownies are set in center. Remove from oven. Allow to cool, serve and enjoy!

Fettuccini with Yellow Squash and Parmesan-Lemon Cream Sauce

ingredients

• 1 recipe fresh pasta dough with spinach puree, cut into fettuccine, recipe follows, or 8 ounces dried fettuccine
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, diced
• 1 medium yellow squash, diced
• 2 teaspoons fresh grated lemon zest
• 1/4 cup white wine

• 3/4 cup chicken stock or broth
• 1/3 cup heavy cream
• 2 1/2 tablespoons fresh lemon juice
• 1 cup finely grated Parmesan cheese, plus Parmesan curls or more grated cheese, for garnish
• Salt and freshly ground black pepper

• Fresh Pasta Dough
• 2 cups flour
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon extra-virgin olive oil
• Flavor and color variations, recipes follow, optional
• recipe tools
   

  Directions

  Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.

Courtesy of:  http://www.cookingchanneltv.com/recipes/kelsey-nixon/fettuccine-with-yellow-squash-and-parmesan-lemon-cream-sauce.html

Southern Beef and Sausage Goulash

Ingredients

• 2 tablespoons of olive oil
• 1/2 cup of chopped celery
• 1/2 cup of chopped green bell pepper
• 1/2 of a large onion, chopped
• 1 pound of ground beef
• 1/2 pound of Italian sausage
• 1/4 pound of andouille sausage, chopped
• 3 garlic cloves, chopped
• 1 tablespoon Italian seasoning
• 2 large pinches of kosher salt
• 8 turns of the pepper grinder
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
• 1 (8 ounce) can of tomato sauce
• 1 can of Rotel diced tomatoes
• 1 (14.5 ounce) can of stewed tomatoes
• 2 bay leaves
• 1 tablespoon of dried parsley
• 2 cups of beef broth
• 2 cups of uncooked, elbow macaroni noodles

Instructions

Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened. Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks. Add the andouille sausage and the garlic, stir and cook another 3 minutes. Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.

Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced. Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.

Lazy Daisy Cake

Ingredients

• 1 cup of self rising flour
• 1 cup of granulated sugar
• 1/2 cup of whole milk
• 4 tablespoons (1/2 stick) of unsalted butter, divided
• 1 teaspoon of pure vanilla extract
• 2 large eggs, beaten
• 3 tablespoons of packed, light brown sugar
• 2 tablespoons of heavy cream
• 1/4 cup of chopped walnuts or pecans
• 1/2 cup of grated, sweetened coconut

Instructions

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking pan; set aside. In a small saucepan bring the milk and 1 tablespoon of the butter to a near boil. In a medium bowl, whisk together the flour and sugar. Add the hot milk mixture; blend. Add the beaten eggs and quickly blend in. Stir in 1 teaspoon of pure vanilla extract. This batter will be very loose and not at all thick. Pour into prepared baking pan. Bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the center comes back clean.

The last few minutes of the cake cooking, in a small saucepan over medium heat, mix the remaining 3 tablespoons of butter with the brown sugar and heavy cream. Bring to a near boil, stir in the nuts and coconut; mix. Remove cake from the oven and turn on the broiler. Immediately spread the hot topping on top of the cake. Place cake under the broiler, with the oven door ajar, only long enough to lightly brown and caramelize the top. Let cool slightly before serving; serve warm.

Oatmeal Variation: Stir together 3/4 cup of boiling water with 1/2 cup of quick cooking oatmeal (not instant); set aside for 30 minutes. Proceed with the recipe adding the oatmeal in with the remaining cake ingredients, and using the same topping. Okay to use 1/2 cup of granulated sugar and 1/2 cup of brown sugar in the cake.

Cook's Notes: I use White Lily self rising flour. If using all purpose flour, add 1 teaspoon of baking powder and 1/4 teaspoon of kosher salt. Double for a 9 x 13 inch pan.

*Courtesy of Deep South Dish

Squash and Tomato Casserole

Ingredients

• 4 slices of bacon
• 3 to 4 small to medium summer squash, sliced about 1/4" thick*
• 1 Vidalia or other sweet onion, coarsely chopped
• 2 to 3 tomatoes, coarsely chopped
• Garlic salt
• Kosher salt and freshly cracked black pepper
• 2 cups of shredded cheddar
• Panko bread crumbs
• Olive oil, to drizzle
• Chiffonade of fresh basil, for garnish, optional

Instructions

Preheat oven to 350 degrees F. Cook the bacon till crisp and set aside. Once cooled, chop it.

You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.

Bake uncovered, at 350 degrees F for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.

Cook's Notes: Use yellow straight and yellow crookneck, zucchini and yellow or golden zucchini squash.

*Courtesy of Deep South Dish

Green Beans and Tomatoes

Ingredients

• 2 pounds of green beans, trimmed
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 cup of chopped Vidalia onion
• 1 tablespoon of minced garlic
• 2 cups of tomatoes, peeled and chopped, juices retained
• 1 tablespoon of light brown sugar
• 1/2 cup of water
• 1/4 teaspoon of dried Italian seasoning
• 1/4 teaspoon of Cajun seasoning, or to taste
• Kosher salt and freshly ground black pepper, to taste

Instructions

Trim the ends off and cut green beans into thirds, cutting on the diagonal; set aside. Heat olive oil and butter in a large lidded skillet over medium high heat. Saute onion until tender, add garlic and cook another minute. Add tomatoes, with their juices, and the brown sugar and cook until tomatoes are softened. Add the green beans and water, bring to a boil, reduce heat to medium, cover and cook, about 10 to 12 minutes or until beans reach desired tenderness, stirring occasionally. Season with Italian seasoning, Cajun seasoning, salt and pepper; taste and adjust. Serve immediately.

Cook's Notes: If you've got fresh herbs in your garden too, by all means substitute those for the Italian seasoning. When fresh tomatoes and green beans are not in season, substitute frozen green beans and canned tomatoes.

*Courtesy of Deep South Dish

Custardy French Toast

Ingredients

• 4 slices of thickly sliced day-old French bread, Texas Toast, or sandwich bread
• 3 large eggs
• 3/4 cup whole milk
• 1 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• Cinnamon sugar
• 2 tablespoons butter
• Powdered sugar, optional

Instructions

Set bread slices in a baking dish. Beat together the eggs, milk, sugar, salt and vanilla. Pour egg mix over bread slices, allow to sit for a minute, turn over, sprinkle lightly with cinnamon sugar, turn one more time and sprinkle again with cinnamon. Cover and refrigerate overnight or if using immediately allow to soak for about 20 to 30 minutes until most of egg mixture is absorbed, turning again if necessary.

Melt butter in a medium hot skillet and using a spatula to transfer, cook on both sides until nicely browned. Transfer to plates, top with additional butter, and a sprinkling of powdered sugar, if desired. Serve with syrup.

Can also bake in 500 degree oven on a generously buttered and preheated baking sheet, for approximately 8 minutes per side, or until puffy and golden brown. This is a super helpful method when you are making a lot of French toast for a crowd, such as for a holiday breakfast or brunch with family.

*Courtesy of Deep South Dish

Crockpot Creole Chicken

Ingredients

• 3-4 pounds of chicken thighs
• Kosher salt and freshly cracked black pepper
• 1 (8 ounce) can of tomato sauce
• 1 cup of classic Coca-cola
• 2 tablespoons of Zatarain's Big & Zesty Creole seasoning, or your favorite Cajun/Creole seasoning, to taste
• 1 teaspoon of dried basil
• 1/2 teaspoon of garlic powder
• 1 cup of chopped onion
• 1/2 cup of coarsely chopped green bell pepper
• 1/4 cup of chopped celery
• 1/2 cup of sliced mushrooms, optional
• Fettuccine or other wide pasta, cooked al dente

Instructions

Remove skin from chicken to reduce excess fat if desired. Season the chicken on both sides generously with salt and pepper; add to a 6 quart slow cooker. Whisk together the tomato sauce, Coke, Creole seasoning, basil and garlic powder. Add the onion, bell pepper and celery and whisk. Pour over the chicken, cover and cook on low for about 6 hours. Add fresh, sliced mushrooms if desired, in last 10 minutes of cooking. Skim off any excess fat from the top and spoon some of the sauce into the cooked and drained pasta to coat, then serve the chicken alongside the noodles with another veggie or a nice side salad.

~Cook's Notes~

Variation: Try this with some nice bone-in pork chops. Use 4 to 6 1/2-inch thick chops and cook on low for 6 to 8 hours. Brown the chops for color before transferring to the crockpot if desired.

Note: I used Zatarain's Big & Zesty original Creole seasoning, which is a big flake seasoning pictured in the post above. If you substitute a more finely ground Cajun or Creole seasoning, such as Slap Ya Mama, you'll probably want to reduce it significantly, and be a little more frugal with the salt.

*Courtesy of Deep South Dish

Coca-Cola Peach Barbecue Pork Chops

Ingredients

• 4 to 6 (1/2-inch thick) bone-in pork chops
• Kosher salt and freshly cracked black pepper
• 1 (8 ounce) can of tomato sauce
• 1 cup of classic Coca-cola
• 1/4 to 1/2 cup of peach butter, jam or preserves, or to taste
• Couple dashes of Worcestershire sauce
• 1/4 to 1/2 teaspoon of Cajun seasoning, or to taste
• 2 tablespoons of brown sugar
• 1/2 teaspoon of garlic powder
• 1 cup of chopped onion

Instructions

Season the chops generously with salt and pepper; brown in hot oil if desired. In a medium sized bowl, whisk together the tomato sauce, Coke, peach butter (substitute jam or preserves if you like), Worcestershire sauce, Cajun seasoning, brown sugar and garlic powder. Taste and adjust seasonings to your liking; set aside. Dip each chop into the sauce and place into slow cooker. Top with chopped onion, pour the rest of the sauce on top, cover and cook on low for about 4 to 6 hours or until chops are tender and cooked through (I used 3 boneless chops and 5 hours was too long - they were dry). Remove the chops from the slow cooker using a wide spatula. Serve with a starch, like my macaroni and cheese, and a nice side salad or green veggie.

Cook's Notes: Substitute 1 cup of ketchup or commercial barbecue sauce for the tomato sauce.

Cajun Shrimp Stew

Ingredients:

• 2 pounds of small raw shrimp, peeled and deveined
• 3/4 cup of canola or vegetable oil
• 3/4 cup of all purpose flour
• 1 cup of chopped onion
• 1/4 cup of chopped green bell pepper
• 4 cups of shrimp stock or water, warmed
• 1/2 teaspoon of kosher salt
• 4 turns of freshly cracked black pepper
• 1/4 to 1/2 teaspoon of Cajun seasoning (like
Slap Ya Mama), or to taste
• Pinch of thyme
• 2 tablespoons of chopped fresh parsley, reserve some for garnish
• 1/4 cup of sliced green onion, reserve some for garnish
• Hot cooked rice

Instructions:

Peel and devein shrimp, pat dry, press a paper towel down on top of them and refrigerate. Heat oil over medium high heat in a stockpot or cast iron Dutch oven, stir in the flour and cook and stir until the color of peanut butter, about 10 minutes. Add the onion and pepper; cook and stir until softened. Slowly stir in the stock or water, a little at a time, bring mixture up to a boil, reduce heat and simmer for about 30 minutes. Add the salt, pepper, Cajun seasoning, thyme and shrimp; simmer for another 10 minutes or until shrimp is cooked through. Stir in the parsley and green onion; taste and adjust seasonings. Garnish with additional parsley and green onion if desired, served over hot cooked rice, with hot buttered French bread and a side salad.

Broiled Tomatoes

Ingredients

• 2 large firm tomatoes, sliced 1/4 inch thick
• Kosher salt and freshly cracked black pepper
• Cajun seasoning, to taste
• 1 egg
• 2 tablespoons of water
• 1 tablespoon of Parmesan cheese
• 1 cup of seasoned bread crumbs
• 1 cup of self rising flour
• Olive oil
• 1/4 cup of shredded cheese (Swiss or Mozzarella)
• 1/2 tablespoon of chopped fresh basil

Instructions

Preheat broiler and spray a baking sheet with non-stick spray. Sprinkle tomato slices on both sides with salt, pepper and Cajun seasoning. Beat together the egg and water. Mix the Parmesan cheese into the bread crumbs. Dip the tomato slices into the flour first, then into the egg, then into the seasoned bread crumbs and place on prepared baking sheet. Drizzle top lightly with olive oil and place under the broiler with the door ajar, until lightly browned. Remove, carefully turn over and return to the broiler to brown the other side. Sprinkle lightly with the shredded cheese and return to the broiler just until cheese has melted. Garnish with chopped basil and serve with a dollop of a spicy Cajun mayonnaise, Comeback Sauce, Spicy Mustard Sauce, White Rémoulade Sauce or your favorite dipping sauce.

Note: I used Progresso Garlic and Herb seasoned bread crumbs and a Creole tomato mayonnaise.

*Courtesy of:  Deep South Dish

Mary Brown's Ranch Pasta Salad

Ingredients

• Pepperoni
• 2 cups of uncooked small shell pasta
• Drizzle of olive oil
• 2/3 cup of real mayonnaise
• 1/2 teaspoon of onion powder
• Ranch Dressing
• Frozen peas, thawed
• Black olives
• Cleaned, seeded and chopped tomato
• Nature's Seasoning
• Cajun Seasoning
• Cucumber
• Shredded cheese

Instructions

Combine all ingredients.  Cover and refrigerate for several hours or overnight before serving. Flavor improves as it sits.

Craggy Chocolate Cake

ingredients

7 ounces/200 g 70 percent chocolate, chopped

7 ounces/200 g butter, softened

4 eggs, separated

1 cup/200 g sugar

 

Directions

Heat the oven to 375 degrees F. Line with parchment, grease, and flour an 8-inch/22 cm springform pan.

Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue.

Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake 50 minutes.

Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. We served this with vanilla whipped cream.

Shrimp and Roasted Corn Chowder

Ingredients

• 4 ears corn, kernels cut from the cobs with the cobs reserved
• 1/2 pound shrimp peeled and deviend with the shells reserved
• 4 cups chicken broth or chicken stock or shrimp stock
• 4 slices smoked bacon, cut into one inch pieces
• 1 onion, diced
• 2 stalks celery, diced
• 1/2 red pepper, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 teaspoons smoked paprika
• 1/4 cup flour (or rice flour for gluten-free)
• 1 large stewing potato, cut into bite sized pieces
• 1/2 cup cream
• salt (or fish sauce), pepper and cayenne (or sriracha) to taste

Directions

1. Bring the broth, corn cobs and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavour to the chowder.)
2. Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
3. Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.
4. Reduce the heat back down to medium, add the onion, celery and pepper and saute until tender, about 7-10 minutes.
5. Add the garlic, thyme and paprika and saute until fragrant, about a minute.
6. Sprinkle on the flour and cook for 2-3 minutes.
7. Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
8. Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.
9. Season to taste and serve garnished with the reserved bacon.

 

*Courtesy of Closet Cooking

Roast Cherry Dark Chocolate Brownie Sundaes

Ingredients

• 2 cups cherries, pitted and halved
• 1/4 cup port
• 6 ounces dark chocolate, coarsely chopped
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups cherries, pitted and halved
• 1/4 cup port
• 1/4 cup sugar

Directions

1. Toss the cherries in the port, place them on a baking sheet in a single layer, roast in a preheated 450F oven for 30 minutes and set aside to cool.
2. Melt the dark chocolate and butter in a double boiler.
3. Mix the flour, baking powder and salt.
4. Mix the eggs, sugar and vanilla extract, mix in the melted chocolate and fold in the flour followed by the cherries.
5. Pour the mixture into a greased 8x8 inch baking pan and bake in a preheated 350F oven until a toothpick pushed in the center comes out clean, about 15-20 minutes.
6. Meanwhile, bring the cherries, port and sugar to a boil in a saucepan over medium heat, reduce the heat and simmer until thick and syrupy, about 30-40 minutes.

 

*Courtesy of Closet Cooking

Hot Cheesy Corn Dip

Ingredients:
1 tablespoon butter
2 cups corn kernels (from 2 ears corn)
salt and pepper to taste
1 tablespoon butter
1/2 cup yellow onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions (green and white parts)
1 jalapeno (chopped)
2 teaspoons garlic (chopped)
1/4 cup mayonnaise
1 handful monterey jack (grated)
1/4 teaspoon cayenne
1 handful sharp cheddar (grated)

Directions:
1. Melt the butter in a pan.
2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
3. Melt the butter in a pan.
4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.
5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.
7. Pour the mixture into an 8x8 inch baking pan and top with the cheddar cheese.
8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.

*Courtesy of Closet Cooking

Mexican Corn Salad

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

*Courtesy of Closet Cooking

Chocolate Zucchini Bread

Ingredients

• 4 cups grated zucchini (from about a pound and a half of zucchini)
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups granulated white sugar
• 2 eggs
• 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon almond extract

 

Directions

 

1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
2 Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.  
3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.

Lasagne Cupcakes

Ingredients:

1 cup marinara sauce

3/4 pound ground beef

12 wonton wrappers

8 ounces shredded mozzarella

3 ounces Parmesan cheese

4 ounces Ricotta cheese

(optional) basil for garnish

Directions:

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
Brown beef and season with salt and pepper. Drain.
2. Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
3. Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
4. Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
5. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
6. Garnish with basil and serve.

Cajun Chicken Salad

Ingredients:

1 pound skinless, boneless chicken breasts

Salt

1/2 cup mayonnaise

1 Tbsp mustard

1 Tbsp big flake Creole seasoning

Tabasco or other hot sauce to taste

Directions:

1 Place chicken breasts in crockpot with salt, pepper and chicken broth.  Cook on high for 3-4 hours.  When chicken breaks apart easily with fork, shred chicken with 2 forks, removing fat.

2 In a large bowl, mix all ingredients together.

Chicken Salad with Tarragon

Ingredients:

2 cups chopped, cooked chicken meat*

1/4 cup dried cranberries, finely chopped

1 stalk celery, finely chopped

1 teaspoon lemon juice

1/4 cup mayonnaise

1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)

Salt and pepper to taste

 

Directions:

 

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

 

*Courtesy of http://www.simplyrecipes.com/recipes/chicken_salad_with_tarragon/

Oreo Brownies

Ingredients:

 

1 package Ghirardelli Double Chocolate brownie mix (the kind with the chocolate chips in it)

1 egg

⅓ cup oil

¼ cup water

10-14 Oreo cookies

 

 

Directions:

 

1. Preheat the oven to 325. Prepare the brownie mix as directed with the egg, oil and water.
2. Coarsely crush the Oreos in a large bag with your hands or a rolling pin. I like to leave some pieces pretty big. Pour them into the batter and mix well. Batter will be thick.
3. Pour batter into a greased square baking pan (mine is about 8×8) and bake for 30-40 minutes. Check doneness by inserting a knife into the brownies; if it comes out mostly clean, you should be good to go. But when in doubt, I’d say underbake!

*Courtesy of http://pinchofyum.com/best-ever-brownies

Baked Mashed Potatoes with Parmesan

Ingredients:

• 1 tablespoon butter
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup whole milk
• 1/2 cup (1 stick) butter, melted

• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 tablespoons plain dry bread crumbs

Directions:

 

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

 

*Courtesy of Giada De Laurentiis

Real Italian Sub

Ingredients:

1 loaf Italian style wheat bread, unsliced (they are between 16" and 20". You can use white if you like, but the key here is VERY fresh and VERY soft bread)
cooking spray
1/4 pound Boar's Head Black Forest Ham
1/4 pound Boar's Head Hard Salami
1/4 pound Boar's Head Pepperoni
1/4 pound Boar's Head Capicolla (called "Butt Cappy" in the south)
1/8 pound Boar's Head Provelone cheese
1/8 pound Boar's Head Cheddar cheese
1/8 pound Boar's Head American cheese
(All meat and cheese should be sliced on the thinnest setting by your deli. This helps release their flavors, and creates the stacked sandwiches you often see on menu pictures at a sub joint, but never see in the sandwich you purchased)
1 medium red onion, thinly sliced
thin sliced pickles
banana peppers
lettuce
1 small can sliced black olives
1 large tomato, thinly sliced
Sub Shop Mayo (recipe follows)
Sub Shop Sauce (recipe follows)
aluminum foil

Preparation:
Preheat a flat cooking skillet over medium high heat. Slice the bread in half length wise, so you have two sandwich halves. Spray each side with the cooking spray. Cook on the pan until it is golden brown. (Note: I use a 6' grill at the restaurant, and I know most of you don't have this at home. I have made this at home also, and you simply have to cook each piece of bread half-on and half-off the pan, rotating to brown both sides of each half) Reduce pan heat to medium. Preheat oven to 350 degrees.

Spread out a large piece (or pieces) of aluminum foil and place both halves of bread on it. You will need enough excess foil to come up and over the sub, wrapping it completely, and it's a BIG sub, so give yourself plenty of extra. Spread a healthy amount of mayonaisse on both sides of the bread. On the bottom half, spread the sliced black olives, and a healty dose of banana peppers. On the top, cover with a good amount of the sliced pickles.

Place as much of the salami on the flat pan as you can. Heat it until it starts to look "greasy", and then immediately flip it over. Cook for a few more seconds, and remove. (All you want to do here is to warm up the meat and start to release it's flavor). Repeat with the rest of the salami. Place the salami, layering if necessary, on the bottom half of the sandwich. Top the salami with all of the cheddar cheese.

Cook the pepperoni in the same way. Place the pepperoni on top of the cheddar cheese. Top the pepperoni with all of the American cheese. Top the American cheese with the sliced red onion. Now give it a healthy douse of Sub Shop sauce.

Next cook the capicolla. Place that on top of the sliced onion. Top with all of the provelone cheese. Finally, cook the ham. Ham has less moisture and oil than the other meats, so you're cooking it last is the residual oils of the other meats. Cook until it starts to show some color. Place the ham on top of the provelone cheese. Place the tomatoes on top of the ham. Give it another generous dousing of sauce. Place the lettuce on top. Now place the top on the sandwich, and close up the foil. Place the sandwich on the middle rack of the oven, and cook for about 10 to 15 minutes. This simply helps melt the cheese and heat the rest of the sandwich through. Remove from the oven and cut into 4 pieces, and serve with chips, fries, or onion rings.

SUB SHOP MAYO
1 cup mayonaisse
1 TBS Grey Poupon Dijon Mustard
1 tsp horseradish

Mix all ingredients until blended and refrigerate until ready to use. This mayo isn't "spicy" due to the horseradish, so have no fear. It makes an excellent spread for any sandwich.

SUB SHOP SAUCE
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
1 1/2 cups extra virgin olive oil
4 TBS sugar
1 tsp garlic powder
1 tsp black pepper
1/2 cup Grey Poupon Dijon Mustard
2 tsp worcestershire sauce

Add all ingredients into a mixing bowl, and whisk until the sauce has emulsified. This sauce lasts indefinitely, and I refrigerate it soley because of the mustard. Remove it from the refrigerator and allow it to come to room temperature for 10 to 15 minutes before you're ready to use it, and give it a good shake. This sauce also works great on most sandwiches and subs. Enjoy!

Pork Chops with Peaches

Ingredients
2 teaspoons olive oil
4 (4-ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup fat-free, lower-sodium chicken broth
2 teaspoons honey
2 teaspoons butter

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.

Watermelon Salad

Ingredients:

5 cups chopped seedless watermelon
1 cup crumbled feta cheese
1 cup thinly sliced red onion
1/2 cup chopped mint leaves
balsamic vinegar
extra virgin olive oil
salt and pepper

Divide among 6 plates and drizzle each plate with balsamic vinegar, extra virgin olive oil, and season wth salt and pepper to taste.

Watermelon Salsa

Ingredients:
1/2 cup lime juice
4 TBSP brown sugar, packed
2 TBSP low-sodium soy sauce
8 cups diced seedless watermelon
2 diced medium cucumbers
1 cup diced red onion
1/2 cup chopped fresh mint
4 TBSP finely chopped crystallized ginger
1 TBSP seeded and minced jalapeno peppers

Whisk together lime juice, brown sugar, and soy sauce in a large bowl until sugar dissolves. Add 8watermelon, cucumbers, red onion, mint, ginger, and jalapeno peppers. Toss gently. Season with salt and pepper, to taste. Cover and chill before serving. Makes 8 half-cup servings.