Spanish Rice

Ingredients

• 2 cups white rice
• 2 tbls oil
• 1 onion chopped
• 4 cloves of garlic minced (or pressed)
• 2 tbls chicken bullion granules (or 2 cubes)
• 1 4oz can of tomato sauce

Saute onion in the oil until lightly browned. Add dry rice and garlic. Saute until rice is lightly browned. Add water, chicken bullion, and tomato sauce. Bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed.

Variation: Add sliced green pepper to the sauteed mix.

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Cheesy Chicken Meatball and Tortellini Soup

Ingredients

• 2 tsp olive oil
• 2 garlic cloves
• 1 32 ounce container low sodium chicken broth
• 1 cup water
• 1 9 ounce package fresh cheese tortellini
• 12 prepared chick meatballs (home made or store bought)
• 1 6 ounce package fresh baby spinach
• 1/4 tsp black pepper, plus more to taste
• 2 tbls plus 2 tsp grated parmesan

Heat oil in a large heavy saucepan over medium heat. Add garlic and saute until just golden brown, about two minutes. Add broth and water, raise heat to high, cover and bring to a boil. Add tortellini and cook according to package directions. During the las 3 minutes of cooking, add meatballs. In the final minute, add spinach and stir until just wilted. Stir in pepper and divide among four bowls. Sprinkle with cheese and season with additional pepper if you wish. You can add more meatballs to suit.

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Chow Mein Hot Dish

Ingredients

• 1 pound ground beef
• 1 can cream of mushroom soup
• 1 can of chicken with rice soup
• 1 can vegetable soup
• 1/2 bag of chow mein noodles
• 2 tablespoons soy sauce
• 2 medium onions - diced (if Desired)
• 1 cup chopped celery (if Desired)
• slivered almonds to suit (if Desired)

Prehead oven to 375 degrees. Brown ground beef, onions and celery in a skillet on the stove top. In a separate bowl mix the soups, soy sauce, almonds and chow mein noodles. Pour cooked meat into a cooking dish and mix with soups and chow mein noodles. Bake 45 minutes. Serve with or without chow mein noodes on top.

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Bacon Bourbon Meatballs

Ingredients

• 6 bacon strips
• 1/2 med. yellow onion
• 1 pound ground beef
• 1/2 cup bread crumbs
• 2 tbsp fresh chopped parsley
• 1 large egg
• 1 tsp chili powder
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 cup barbecue sauce
• 1/2 cup water
• 3 tbsp bourbon

Place the bacon into a food processor for about 1 minute or until finely ground. Add the onion and process until onion is finely chopped and mixed in. Spoon bacon and onion mixture into a large bowl. Add ground beef, breadcrumbs, parsley, egg, chili powder, and salt. Stir to combine. Scoop out the mixture and roll into 1 inch meatballs. Heat oil in large saucepan over medium heat. Place the meatballs into the saucepan and cook, turning every couple of minutes to ensure all sides cook evenly for 8-10 minutes until fully cooked. Remove and set aside meatballs. Remove the pan from the head and pour out the excess grease. Add BBQ sauce, water and bourbon to the pan and return to heat. Stir to mix the sauce together. Add in the meatballs and allow them to simmer in the sauce for 10 minutes.

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Chicken with Sugar Snap Peas & Spring Herbs

Ingredients

• 1 cup reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• Freshly ground pepper to taste
• 1/2 teaspoon salt
• 2 teaspoons plus 1 tablespoon flour, divided
• 1 pound thin-sliced chicken breast cutlets
• 1 tablespoon extra-virgin olive oil
• 8 ounces sugar snap peas, cut in half (2 cups)
• 1 14-ounce can quartered artichoke hearts, rinsed
• 1/4 cup sprouted beans, (see Note), optional
• 3 tablespoons minced fresh herbs, chives, tarragon or dill
• 2 teaspoons champagne vinegar, or white-wine vinegar

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

Notes
Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted: they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Look for them in the produce section near other sprouts.

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Creamy Tuscan Garlic Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoom garlic powder
• 1 teaspoon italin sesoning
• 1/2 cup parmesan cheese
• 1 cup spinach, chopped
• 1/2 cup sun dried tomatoes

In a large skiler add olive oil and cook the chicken on medium heat for 3-5 mintes on each side or until brown on each side and cooked until no longer pink in the center. Remobe chicken and set aside on a plate. Add the heavy cream, chicken broth, garlic poeder, itialian seasoning and parmesam cheese. Whisk over medium high heat until it starts to thicken. Add the spinich and sundried tomatoes and let it simmer until the spinich starts to wilt. Add the chicken bcvk to the pan and serve over the pasta if desired.

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Grilled Shrimp Boil Skewers with Corn Salsa

Ingredients

• 1 medium white onion chopped
• 1/2 lb. pound 85% lean ground beef
• 1 can (15.5 ounces) of mild chili beans
• 1 cup shredded sharp Cheddar cheese
• 2 packages (8 ounces each) of refrigerated crescent rolls
• 3 beef frank hot dogs, thinly sliced crosswise
• Yellow mustard and sliced green onions for garnish (optional)
• 1 cup spinach, chopped
• 1/2 cup sun dried tomatoes

1.   Preheat oven to 375°; line rimmed baking pan with parchment paper. In large nonstick skillet, cook onion over medium-high heat 5 minutes or until tender-crisp, stirring occasionally. Add beef; cook 5 minutes or until browned, breaking up beef with side of spoon. Stir in beans and cheese; cook 3 minutes or until cheese is melted, stirring occasionally.

2.   Unroll crescent roll dough and separate dough at perforations; with thin ends towards edges of pan and thick ends overlapping in center of pan, lay crescent rolls in a circular pattern on prepared pan. Spread beef mixture over overlapping ends of dough in a ring shape; top with hot dogs. Fold thin ends of dough over filling; pinch edges to seal. Bake ring 30 minutes or until golden brown; cool 5 minutes.

3.   Cut ring into 12 slices; serve drizzled with mustard and sprinkled with green onions, if desired.

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Fire-Grilled Corn On The Cob

Servings: 4

Ingredients

• 4 ears of corn
• 1 cup sour cream
• 1 cup heavy cream
• 1 teaspoon salt
• 4 tablespoons butter, melted
• 4 tablespoons grated parmesan
• 1 teaspoon paprikat

For Crema Sauce

Mix sour cream, heavy cream and salt in a medium bowl. Set aside.

For Corn on the Cob

Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product.Place ears of corn on the grill on low heat. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature. While corn is grilling, add grated parmesan and paprika to a medium-sized bowl and mix to combine. Take corn off the grill and brush it with melted butter. Brush grilled ear of corn with crema sauce, then sprinkle on parmesan and paprika mixture.

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Grilled Mexican Street Corn

Servings: 4

Ingredients

• 4 ears of corn
• 1/2 cup mayonnaise
• 1 1/2 cups sour cream
• 1/4 cup chopped cilantro
• 1 cup grated parmesan
• 1 lime, juiced
• red chili powder to tast
• 2 limes cut into wedges for garnish

Remove the husks of corn leaving the corn attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred. In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

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