Thursday, December 21, 2017

Butter Basted Crosscut Hasselback Potatoes

by Jeffrey B. Rogers
Items Needed:
Russet Potatoes
Kosher Salt
Fresh Ground Black Pepper
Preheat oven to 400 degrees F.
Slice off one side of the potato off so that it will stand without rocking. 
Lay flat two cutting boards that are about 3/16" thick and place the potato in between them. Cut slices in the potatoes longways. Rotate the potato 90 degrees and make perpendicular cuts (crosscuts) in the potato. I used the cutting boards to avoid slicing all the way through the potato. 
Cover with butter and then season with kosher salt and fresh ground black pepper
Place in a skillet with a small amount of oil in the bottom. Cook in oven for about an hour.
After about 45 minutes, remove skillet from the oven, add 2 Tbsp butter. The butter will melt quickly. Spoon the melted butter over the potatoes and return to the oven for the remaining 15 minutes. Extra basting sure doesn't hurt and helps to open up the potatoes. 
Before serving, baste again with the butter that remains in the skillet.

Saturday, November 11, 2017

Crock Pot Egg Brunch Casserole

6-8 strips of bacon
1 onion, peeled and chopped
1 clove of garlic, peeled and minced
1 red or green pepper, seeded and chopped
2 lb. bag of frozen hash browns
1 1/2 C shredded cheese
12 eggs
1 cup milk
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper

Spray crock pot with non-stick cooking spray. Cook bacon till crisp, cool, then chop into 1/2-inch pieces and set aside. Salute onion, garlic and bell pepper for 5 minutes. Place 1/3 of the frozen hash browns in the bottom of the crock pot. Add 1/3 of the bacon, and 1/3 of the onion, garlic and pepper mixture and 1/3 of the cheese. Repeat the layers, ending with the cheese.

In a large bowl, mix the eggs, milk, dill, salt and pepper. Pour over ingredients in the crock pot, cover and turn on low. Cook for 8-10 hours.

When done, thermometer in center should read 160 degrees.
8-10 servings

Monday, January 18, 2016

Taco Seasoning Mix

2 tablespoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon chili powder

Blend all spices in a bowl and use to season any meat you are cooking. 
Use approximately 1 T of this mixture per pound of meat.
Note: This mix has a small amount of “kick” to it. To make it more mild, leave out the cayenne
and add an extra 1/2 t of paprika.

Sweet Potato Fries

2 medium sweet potatoes (scrubbed and sliced)
1T extra-virgin olive oil
1/2 t chili powder
1/2 t cumin
1/2 t black pepper
Salt to taste
1/4 t cayenne pepper

Preheat oven to 425 degrees.
Combine spices in a small bowl. Add potatoes, spices and police oil to a large mixing bowl and toss to coat all potato slices. Place potatoes in a single layer on a parchment-lined baking sheet. Bake 30 minutes, turning after 15 minutes.

Beef Stir-fry

1/4-1/2 pound of top sirloin steak per serving
1-2 cups of cut-up veggies per serving
Cooked Rice
Soy Sauce
Coconut Aminos
Salt and Pepper

Cut the top sirloin into thin strips and stir-fry over medium heat with soy sauce, coconut aminos and salt and pepper until they are almost cooked through. Add the sliced veggies and stir-fry until tender. Serve over cooked rice. (Sometimes I add a few cashews with the veggies.)

Spicy Roasted Potatoes and Asparagus

2 t olive oil, divided
¼ t sea salt, divided
⅛ t thyme, dried
⅛ t black pepper, freshly ground
⅛ t red pepper, crushed
6 small red potatoes, quartered
2 T parmesan, grated
1 t minced garlic, divided
½ lb asparagus

Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.

Snap off tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.

Southwest Chicken Soup

2 C Chicken or Vegetable Broth
144 g diced potato
1 C of mixed diced veggies (I use onion, bell pepper, garlic, zucchini and yellow squash.
110 g cooked chicken breast
Seasonings to taste: chili powder, cumin, salt, pepper, and celery powder.

Pour the broth into a pan and bring it to a boil. 
Add the potatoes and veggies and cook until they are tender.
Add the chicken and seasonings and cook it until the chicken is heated through. 

South Beach Roasted Vegetables

1 med zucchini
1 med yellow squash
1 med red bell pepper
1 med yellow bell pepper
1 pound asparagus
1 red onion
3 T Olive oil
1 t salt
1/2 t black pepper
Heat oven to 450*F. Cut vegetables into bite size pieces. Place all vegetables in a large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, toss well to coat. Spread evenly in a single layer. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

Serves 4


2 pounds yellow squash, sliced in chunks
1 pound zucchini, sliced in chunks
1 large red onion, cut into chunks
1 large head garlic, top cut off to 
expose the garlic for roasting
2 shallots, peeled
2 tablespoons olive oil (approximate)
4 cups chicken stock or broth

1) Preheat over to 350 degrees F.
2)Spray 2 baking sheets with cooking spray. Just a light mist.
3) Place your veggies on the sheets and spray their tops with another light mist of spray. Be 
sure to give that head of garlic a little extra oil so it can seep down into the head.
4)Bake for about 40 minutes or until all the vegetables are very soft and the garlic is a nice, 
light brown  with a few of the cloves popping out. 
5) Transfer all veggies to a large soup pot and add 4 cups of chicken stock/broth.
6) Using a hand blender, (or a Vitamix!) blend the veggies to the consistency you like best.
7) Add salt and pepper to taste.

Storage: This will keep in the refrigerator for up to 3 days. You can freeze it for up to 6 months. It’s best to freeze it in individual servings instead of one big brick.

Roasted Red Pepper Hummus

1 can chickpeas, drained, save the juice
⅓ cup tahini
⅓ cup lemon juice
2 cloves garlic
1 pinch salt
1 pinch red pepper
1 pinch black pepper
½ cup red peppers from a jar, drained
1 pinch basil

Combine ingredients in blender and blend until smooth.
If consistency is too thick to blend, add hot water as needed.

Variation: Substitute chickpeas with black beans for a zesty black bean dip.

Sunday, January 17, 2016

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts 
3 tablespoons good olive oil 
3/4 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 

Preheat oven to 400 degrees F.   Cut off the brown ends of the Brussels sprouts and discard any yellow outer leaves. Mix the brussels sprouts in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately. 

Reverse Seared Steak

Preheat oven to 275 degrees F. Season steak on both sides on a wire rack. I like a simple seasoning of kosher salt, fresh ground black pepper and Worcestershire sauce. Before rubbing the Worcestershire on, I poke tiny holes in the steak with a fork. Insert wired probe thermometer into thickest part of steak. Put rack with steak in a skillet and place in the oven. For medium, cook steak to 130 degrees. Allow to rest for 10 minutes. Quickly sear in a blazing hot grill pan on both sides. Serve immediately. No resting required. 

Ranch Potatoes

Preheat oven to 400 degrees. Slice potatoes thinly and spread out on a single layer on a parchment paper lined baking sheet. Spray with cooking spray and sprinkle with Ranch Dressing Mix and salt. Bake for 20-30 minutes or until as brown as you like them. 

Ranch Dressing or Dip

1 C 2% Cottage Cheese
2-3 T Water (adjust to desired consistency)
1 T Penzey’s Ranch Mix or Hidden Valley Ranch Mix

Blend until smooth and chill until ready to serve.

Lentil Soup

1 cup of lentils
- half an onion
- one celery stalk
- one carrot
- three garlic cloves
- oil (any kind)
- salt and pepper
- fresh thyme (optional)
- one bay leaf
- one 15-ounce can of diced tomatoes
- one quart of vegetable broth

Directions: Rinse the lentils in a colander or strainer.
Finely chop all the vegetables.
Coat the bottom of a pot with oil (or cooking spray) and heat on a medium setting.
Add the vegetables and cook until they’re softened.
Season with salt and pepper.
Add the thyme (if using), bay leaf, tomatoes and
their juices, lentils, and broth and simmer, covered, for 30 minutes or until the lentils and vegetables are soft.
If a creamier texture is desired, divide the soup in half and puree in a food processor, then return it to the other half and stir.

Lemon Garlic Alaska Salmon

2 T olive oil
2 t garlic, minced
1 t lemon pepper
2 4-ounce Salmon fillets
2 lemon wedges

Heat olive oil in large skillet over medium-high heat. Stir in garlic.

Season salmon fillets on both sides with lemon pepper. Place fillets in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides.

Sprinkle with lemon juice before serving.

Hamburger Cabbage Stir-Fry

1 pound ground beef (or bison, turkey or chicken)
2-5 cloves garlic, minced 
16 ounce bag coleslaw mix (or 1 head of cabbage, shredded)
2 tablespoons soy sauce 
1/2 tsp ginger, optional 
1/2 tsp cayenne, optional 
Salt and pepper, to taste 
1 packet of stevia, optional 
1 bunch green onions, cut on the bias (about 8 onions or 3 ounces after trimming) 

In a very large skillet or wok, brown the ground meat with the garlic and a little salt and pepper. Drain the fat. Add the cabbage and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Makes 6 servings

Chicken Tortilla Soup

4 C water
4 C chicken broth
4 boneless, skinless chicken breasts
4 tomatoes, diced
1 white onion, diced
2 C salsa
1-2 avocados, diced
1 C cilantro, chopped
2-16 oz. cans black beans
1 t cumin
Shredded cheddar cheese
Sea salt, to taste
Pepper, to taste

1) In a large stock pot, bring water and chicken broth to a boil. Once water is boiling, add chicken breasts and cook thoroughly.
2) Remove cooked chicken and cool.
3)Add tomatoes, onions, salsa, cilantro, cumin, salt and pepper to boiling water.
4) Shred chicken and add to boiling water. Allow to simmer for 30 minutes.
5)Serve in a soup bowl, top with avocados and 1 tablespoon of shredded cheddar cheese. 

Chicken in the Slow Cooker

1 bag of frozen chicken breasts (boneless and skinless)
1 bottle of Frank’s Hot Sauce

Turn the slow cooker on high.
Open the bag and pour the chicken in the slow cooker.
Pour the bottle of Frank’s over the chicken and put the lid on.
After an hour, turn the slow cooker down to low and cook for 
4-5 hours. Slow cookers are different, so adjust as needed. 
When the chicken is cooked, use some tongs to remove the 
pieces over to the bowl of the stand mixer. Turn on mixer for 
15 seconds or so, until the chicken is shredded as much as you 

like it. 

Chicken Breasts in the Oven

Butter or olive oil (or cooking spray)
Boneless, skinless chicken breasts
Salt and pepper
Other spices or seasonings (seasoned salt, tarragon, lemon pepper, for example)

1)Heat the oven to 400°F with a rack in the middle position. Rub the pan and one side of the 
parchment paper with butter or olive oil. (Cooking spray works too.)
2) Spray chicken with non-stick spray. Sprinkle with salt, pepper, and any other favorite 
3) Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs 
or lemon wedges around the chicken for extra flavor.
4) Lay the parchment over the chicken. Tuck the edges into the pan and press the parchment 
down so that it's snug around the chicken. The chicken breasts should be completely covered 
with the parchment.
5) Transfer the chicken to the oven and cook until the chicken is completely opaque all the way 
through and registers 165°F on an instant-read thermometer. Start checking after 20 minutes; 
total cooking time is usually 30 to 40 minutes.
6)Serve the chicken immediately, or let it cool and refrigerate for up to a week.

Protein Pancakes

4 whole eggs
311g liquid egg whites
15g cinnabun Trutein
120g old fashioned oats
2 servings of fruit (I like to use 226g of unsweetened organic applesauce where the only ingredient is apples)
3 pumps salted caramel sugar-free syrup (I have the large bottle of Torani's with a pump on it)
2 tsp salt
3 tsp cinnamon
If I have some spring mixed greens or spinach, I add 40g. If I don't have any, I skip this part

4 servings
I preheat my cast iron griddle over medium heat while I am putting all the ingredients into my blender. Then I blend everything together until it's smooth to make the batter. When I sprinkle a little water on the griddle and it sizzles, I know it's hot enough. The pancakes will stick if you start cooking them before the griddle is preheated. Then I ladle out the batter to make the size of pancakes I like and turn them when they get bubbly. This makes four servings for me. I also use the batter to make waffles, muffins or mini-loaves. 

Barbecued Chicken on the Grill

3 tbsp lemon juice
1 cup water
4 tbsp barbecue sauce
4 chicken breast halves (if you use the ones with bone and skin they will be juicier and you can remover the skin and bones before you eat them.)

Mix the lemon juice and the water.
Place the chicken on the hot grill with the skin side down. Brush with lemon juice and water and close the lid. Leave for 15 minutes.
Turn chicken breasts over and brush with more lemon juice and water.

After 15 more minutes, pierce the chicken to see if the juices run clear. Then brush each chicken breast with one tablespoon of barbecue sauce and allow to cook for just a few more minutes.

Baked Butternut Squash

3 pounds butternut squash, peeled and cut into 1 inch cubes
3 T olive oil
1 1/2 T orange juice
2 t sea salt
1 t ground black pepper
1 Preheat oven to 400 degrees. 
2 In a large mixing bowl, toss butternut squash with olive oil, orange juice, salt and pepper
3 Spread squash onto baking sheet in an even layer.
4 Bake for 30 minutes, stirring every 10 minutes. 

5 Add additional salt or other favorite herbs (rosemary, coriander, sage), if desired, and enjoy!

Tuesday, July 27, 2010

Grandma Morris' Stew

1 lb ground beef
1 onion, chopped
1 lrg can of tomato juice
10 carrots, washed, peeled and sliced
10 potatoes, washed and sliced
½ head of cabbage

Brown the ground beef with the chopped onion and drain well. In a large pot, combine the ground beef and onion with everything else. After you empty the can of tomato juice, refill it with water and pour that in, too. Bring it to a boil, then lower the heat, cover it with a lid and let it simmer for 5 hours. (I haven't tried this in the slow cooker, but I think it would work well to turn it on high for an hour, then on low for the rest of the day.)

Hamburger Stroganoff

1 lb ground beef
1 sml onion, chopped
2 cloves garlic, chopped
1 can cream of chicken soup
1 sml jar of mushrooms, drained
4 oz sour cream

Brown the ground beef with onion and garlic, then drain it well. Add cream of chicken soup and the small jar of mushrooms. Simmer for 10 minutes, then stir in the 4 ounces of sour cream. Serve over rice or thin spaghetti.

Wednesday, July 21, 2010

Queso Dip

1 med onion, diced
½ lb Hot Sausage
2 lb Velveeta
10 oz Rotel Tomatoes
8 oz canned chillies, chopped
4 oz colby cheese, shredded

In a skillet, brown the sausage and onion and drain well. Combine the remaining ingredients and heat while stirring until everything is melted.

(Yes, you can leave the meat out and it will still be good.)

Saturday, July 17, 2010

Veggie Pizza

8 oz crescent rolls, refrigerated, canned
8 oz cream cheese
4 oz sour cream
2 oz ranch dressing mix
1 cup broccoli, finely chopped
1 cup cauliflower, finely chopped
1 cup shredded cheddar cheese
½ cup bacon bits

To make the crust, press the crescent roll dough evenly into a 9X13 pan and bake at 375 until golden brown.

Let the crust cool completely.

Mix the cream cheese, sour cream and Ranch Dressing mix well. Spread mixture evenly over cooled crust.

Evenly sprinkle the broccoli and cauliflower, then the cheese and finally the bacon bits over the top.

Slice and serve.

Tuesday, July 13, 2010

Chicken in the Slow Cooker

1 whole chicken
olive oil
black pepper
garlic (fresh or powder)
onion (fresh or powder)

Preheat the slow cooker on high. Wash the chicken, remove and discard the skin and giblets. Put the chicken in the slow cooker and spray or brush with olive oil. Sprinkle with black pepper, tarragon, garlic and onion. Cook on high for one hour, then turn to low for six or seven hours.
Remove the meat from the slow cooker and separate from bones, etc. to use for sandwiches or recipes.

Chicken Spaghetti

2 cups chicken, cooked and chopped (reserve the stock)
12 oz spaghetti, cooked and drained
½ onion, diced
½ stick butter
½ lb velveeta
1 can cream of chicken soup

Lightly brown the onion in the butter, then add the Velveeta and melt.

Combine soup, chicken, onion, velveeta and the chicken stock.

Spread in lightly buttered 9X13 dish and bake at 350 degrees until bubbly.

Monday, July 12, 2010

Grandma Tubbs' Rolls

1 cup water, luke warm
1 pkg dry yeast
2 tbsp sugar
1 teasp salt
flour, as needed

"You take 1 cup of luke-warm water. Put 1 pkg. dry yeast in 2 tablespoons sugar, 1 teaspoon salt, and enough flour to make a stiff dough, Let rise to double size. Push down. Let rise again and then make into rolls. Let rise and bake."

Microwave Meatloaf


Yogurt Dip

1 cup plain yogurt
1 teasp orange peel, grated
1 tbsp lime juice
3 tbsp powdered sugar

Mix all ingredients well and refrigerate.

Serve as a dip with fruits. (Berries work best)

Whipped Cream (AKA: Homemade Cool Whip)

1 cup heavy cream
1 tbsp powdered sugar
1 teasp vanilla or almond extract

Chill mixing bowl and beaters in the freezer for half an hour for better results.

Mix heavy cream, powdered sugar and vanilla extract until it reaches desired consistency.

Vanishing Oatmeal Raisin Cookies

1 cup butter, softened
1 cup brown sugar, packed
½ cup sugar
2 eggs
1 teasp vanilla extract
1½ cups flour
1 teasp baking soda
1 teasp cinnamon
½ teasp salt
3 cups oatmeal
1 cup raisins

Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool one minute on cookie sheet before removing to wire rack.

Ultimate Chocolate Chip Cookies

¾ cup butter flavored shortening
1¼ cups brown sugar, firmly packed
2 tbsp milk
1 tbsp vanilla extract
1 egg
1¾ cups flour
1 teasp salt
3 teasp baking soda
1 cup choc chips
1 cup pecans, coarsley chopped

Combine shortening, brown sugar, milk vanilla in a large bowl. Beat at medium speed electric mixer until well blended. Beat egg into creamed mixture.

Combine flour, salt, and baking soda. Mix into creamed mixture just until blended Stir in chocolate chips and pecan pieces.

Drop rounded tablespoons of dough 3 inches apart onto a baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies, or 11 or 13 minutes for crisp cookies.

Turkey and Corn Enchiladas

2 cups roasted turkey, shredded
1 cup corn
1 cup pepper jack cheese, shredded
salt , to taste
pepper, to taste
8 sml tortillas
1 cup enchilada sauce
½ cup pepper Jack cheese, shredded

Combine 2 cups shredded roasted turkey, 1 cup corn, and 1 cup shredded pepper Jack cheese; season with salt and pepper.
Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and ½ cup shredded pepper Jack cheese.
Bake at 400° F until heated through, 15 to 20 minutes.

(I used some left-over turkey from Thanksgiving in this recipe.)

Tomato and Onion Salad

1 cup spinach, torn
1 lrg beefsteak tomato, sliced
1 med vidalia onion, sliced
¼ cup feta cheese, crumbled
2 tbsp olive oil
2 teasp balsamic vinegar
1 pinch basil
1 pinch salt
1 dash black pepper

Spread a layer of fresh spinach to cover each individual serving plate. Arrange alternating slices of tomato and onion over spinach. sprinkle feta evenly over the top.

Make dressing with olive oil, balsamic vinegar, basil, salt and pepper. Drizzle dressing over the top of the vegetables and serve.

(2 Servings)

Texas Delight

1 cup flour
½ cup butter
1 cup pecans, finely chopped
1 cup sugar
8 oz cream cheese
12 oz cool whip
4 oz instant chocolate pudding powder
4 oz instant vanilla pudding powder
3 cups milk
2 oz milk chocolate bar, grated

To make the crust: combine the pecans, butter and flour and mix well. Spread in a 9X12 baking dish and bake for 20 minutes at 350 degrees. Allow to completely cool.

First layer: mix sugar, cream cheese, and half of cool whip and refrigerate until firm. Spread over crust.

Second Layer: Mix chocolate and vanilla pudding mixes with cold milk and refrigerate until firm. Spread over first layer.

Third Layer: Spread remaining half of Cool Whip over second layer. Garnish with grated milk chocolate sprinkled on the top.

Texas Brownies

2 cups flour
2 cups granulated sugar
2 sticks butter
1 cup water
4 tbsp cocoa
½ cup buttermilk
1 teasp baking soda
2 eggs, beaten
1 teasp vanilla extract
1 stick butter
⅓ cup milk
4 tbsp cocoa
4½ cups powdered sugar
½ teasp vanilla extract
1 cup pecans, chopped

If you don't have buttermilk, pour a little vinegar in the bottom of a measuring cup. Then add enough milk to the amount needed, in this case 1/2 cup. Let this sit on the counter as you work on the other parts of the recipe.
Combine 2 cups of flour and 2 cups of sugar in a bowl and set aside.
Melt 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in a pan on the stove, bringing the mixture to a boil. Remove from heat.
Add flour and sugar to cocoa mixture and mix well.
Add 1 teaspoon of baking soda to buttermilk, then add this, 2 beaten eggs and 1 teaspoon of vanilla to cocoa mixture and mix well.
Pour into a greased 16 X 11-inch pan and bake in a pre-heated 400 degree oven for 20 minutes.
While brownies are baking, make frosting:
In a pan on the stove, heat to boiling 1 stick of butter, 1/3 cup of milk, and 4 tablespoons of cocoa. Remove from heat and stir in 4 1/2 cups of powdered sugar, 1/2 teaspoon of vanilla, and 1 cup of chopped nuts.
As soon as the brownies come out of the oven, frost them before letting them cool.

Sweet Potato Casserole

29 oz sweet potatoes, canned
⅓ cup sweetened condensed milk
½ stick butter
1 teasp vanilla extract
2 lrg eggs
½ cup flour
1 cup brown sugar
½ stick butter
1 cup pecans, chopped

Place sweet potatoes and their juice in a blender and blend until smooth. Pour into a pan and add 1/3 cup sweetened condensed milk, 1/2 stick butter, 1 teaspoon vanilla, and 2 eggs. Stir and heat until thick. Pour into a large casserole dish.

Combine remaining ingredients and sprinkle over sweet potato mixture and bake at 350 degrees for 30 minutes or until bubbly.

Spinach Strawberry Salad

6 cups spinach
1 pnt strawberries
½ cup sugar
1½ teasp onion, minced
¼ teasp worcestershire sauce
¼ teasp paprika
1 teasp poppy seed
½ cup canola oil
¼ cup cider vinegar
1 tbsp bacon bits

Toss the spinach, strawberries and bacon bits. Blend the remaining ingredients in a blender until creamy.

Pour dressing over salad immediately before serving.

Spicy Roasted Potatoes and Asparagus

2 teasp olive oil, divided
¼ teasp sea salt, divided
⅛ teasp thyme, dried
⅛ teasp black pepper, freshly ground
⅛ teasp red pepper, crushed
6 sml red potatoes, quartered
2 tbsp parmesan, grated
1 teasp minced garlic, divided
½ lb asparagus

Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.

Snap off tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.

Sour Cream Pound Cake

8 oz sour cream
½ teasp baking soda
3¼ cups sugar, divided
1 cup butter
6 lrg eggs
3 cups flour
⅛ teasp salt
1 teasp vanilla extract
2 pnt strawberries, sliced
sweetened whipped cream

Stir together 8 ounces sour cream and 1/2 teaspoon baking soda and set aside.
Beat 3 cups of sugar and 1 cup of shortening at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until blended after each addition.

Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.

Toss together sliced strawberries and remaining 1/4 cup sugar and let stand for 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.

Salmon Patties

1 lb salmon, canned
1 lrg egg
1 tbsp onion, minced
½ cup flour
1½ teasp baking powder
½ cup oil

Drain salmon and retain 2 tablespoons of the juice. Mix salmon, egg and onion until sticky and stir in the flour. Add baking powder to salmon juice and stir into salmon mixture. Form small patties and fry in oil until golden brown.

Ritz Chicken Casserole

6 chicken breast
2 cans cream of chicken soup
1 tube Ritz crackers, crushed
8 oz sour cream
1 teasp celery seed
1½ sticks butter

Boil breast until tender; remove skin and bones and cut into small pieces. Stir in cream of chicken soup and spread into a buttered casserole dish.
Crush crackers and add celery seed. Spread over soup and chicken.
Melt butter and pour over all evenly. Bake 20 to 30 minutes at 250 degrees until hot and bubbly.

Red Velvet Cake

½ cup butter, softened
1½ cups sugar
1 tbsp white vinegar
1 teasp vanilla extract
3 lrg eggs
1 oz red food coloring
2½ cups flour
2 tbsp cocoa
1 teasp baking soda
½ teasp salt
1 cup buttermilk

Beat butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar and vanilla, beating well. Add eggs, one at a time, beating until blended after each addition. Add food coloring, beating until combined.

Combine the flour and the next three ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Pour into two greased and floured 9-inch cake pans and bake at 350 degrees for 20 - 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.

Frost with Cream Cheese Frosting.

Roasted Red Pepper Hummus

1 can chickpeas, drained, save the juice
⅓ cup tahini
⅓ cup lemon juice
2 cloves garlic
1 pinch salt
1 pinch red pepper
1 pinch black pepper
½ cup red peppers from a jar, drained
1 pinch basil

Combine ingredients in blender and blend until smooth.
If consistency is too thick to blend, add hot water as needed.

Variation: Substitute chickpeas with black beans for a zesty black bean dip.

Red River Chili

3 lb ground beef
¼ cup oil
1 lrg onion
1 clove garlic, minced
35 oz tomatoes, canned, diced
4 oz green chilies, diced
1 teasp celery seed, crushed
1 teasp cumin
1 tbsp chili powder
1 teasp salt
32 oz kidney beans, canned, drained

Brown beef in 2 tablespoons of the oil in a large kettle or dutch oven. Remove the beef as it browns.

Saute the onion an garlic in the remaining 2 tablespoons of the oil until tender, about 3 minutes.

Return the browned beef to the kettle and add tomatoes, beef broth, chilies, celery and cumin seeds, chili powder and salt. Bring to boiling and lower heat. Simmer, stirring occasionally, about 2 1/2 hours or until meat is tender.

Add kidney beans and cook 15 minutes longer.