Chipotle Slaw

Ingredients

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

Directions

Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.

Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

Cucumber Salad

Ingredients

2 large cucumbers
1/2 onion
2-3 tomatoes

{For the dressing}

3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt

Directions

Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

Twice Baked Potatoes

Ingredients:

4 large Russet potatoes
4 slices bacon, cooked & crumbled
4 Tbl. butter, softened
1/2 c. sour cream
1/4 c. milk, give or take
1/2 tsp. seasoned salt (I add way more)
freshly grated black pepper, to taste
1 c. grated Cheddar cheese
2 chopped green onions, for garnish, opt.

Directions:

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact. 

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.  

Oven Fried Okra

Ingredients:

16 oz bag frozen sliced okra, thawed {about 3 1/2 cups}
1 tsp Cajun or creole seasoning
1/2 tsp garlic salt
1 C yellow corn meal
Canola oil spray
1 gallon zip lock bag

Directions:

Preheat oven to 425 degrees. Turn the zip-lock bag inside out and spray with canola oil spray.

Pour the okra in the bag along with the Cajun seasoning and garlic salt. Seal bag and shake vigorously. Let rest for 10 minutes so the juices extract  from the okra.

Add the cornmeal to the bag and shake up again. Let rest 10 more minutes. Give the bag one more good shake. Pour okra over a strainer or colander {either over the sink or over a bowl} so the extra cornmeal will fall off. Spread the okra over a foil covered baking sheet and spread out evenly. Spray okra with canola oil spray.

Bake for 20 minutes, remove from oven, flip okra over, lightly spray again and return to oven for 20 more minutes. And that's it!

Ranch Cubed Potatoes

Ingredients

2 to 3lbs cubed potatoes
1/4 cup vegetable oil
1 packet ranch seasoning mix

Directions

Preheat oven to 450.

Cube potatoes and put in large bowl. Pour oil over top and toss to coat. Pour ranch packet on top of that and toss to coat.

Spread onto shallow baking pan and bake 30 to 35 minutes.

Oven Roasted Asparagus

Ingredients

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Homemade Coleslaw (KFC)

Ingredients:

1package cole slaw mix OR
8cups finely diced cabbage (about 1 head) and ¼ cup diced carrot
2tablespoons minced onions
⅓cup granulated sugar
½teaspoon salt
⅛teaspoon pepper
¼cup milk
½cup mayonnaise
¼cup buttermilk
1½tablespoons white vinegar
2½tablespoons lemon juice

Directions
           
1. Buy preshredded cole slaw mix( I use 1pkg) Mix with minced onions.

2.You can shred your own cabbage and carrots if you prefer, enough to toal 8 cups cabbage and 1/4 cup carrots.

3 Using regular blade on food processor process remaining ingredients until smooth.

4 Pour over vegetable mixture and mix thoroughly.

5 Cover bowl and refrigerate several hours or overnight before serving.

Cheesy Mexican Rice

Ingredients:

1 onion, diced
1 cup long grain rice
1 can Rotelle tomatoes, undrained
2 cups vegetable or chicken broth
2 tbsp olive oil
salt
shredded cheese - cheddar or Monterrey jack

Directions:

Heat oil on skillet or sauce pan over medium high heat.  Stir in onion and cook until translucent.  Add rice and stir frequently for 2-4 minute so grains don't burn.  Add tomatoes and mix to combine with rice.  Slowly add in broth and bring to a boil.  Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan.  Remove from heat, add salt for taste and fluff with a fork.  Let rice cool down for at least 5 minutes before serving.   Serve warm in individual bowls and drizzle with cheese on top so it melts.

Homemade Cornbread

Ingredients:

1 cup milk
1 egg
1/4 cup butter, melted
1 1/4 cup cornmeal
1 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

Directions:

1. Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.

2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.

3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Sauteed Zucchini & Mushrooms

Ingredients:

3 sliced zucchini
1 cup mushrooms
3 tablespoons olive oil
2 tsps black pepper
2 1/2 tsps McCormick Southwest Seasoning

Directions:

In a medium size bowl mix together oil, pepper, and southwest seasoning. 

Add veggies and toss until all coated.

Heat skillet over medium-high heat. Add veggies and sautee 5 to 7 minutes.

Be sure to stir often. Once veggies are tender turn off heat.

Let sit for 2 minutes.

Sauteed Zucchini Coins

Ingredients:

1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 green onions, chopped
2 tablespoons lemon juice

Directions:

In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.

Corn Fritters

Ingredients:

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Directions:

Combine all ingredients in medium mixing bowl. 

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.

Oven Fried Potatoes

Ingredients:

5 lbs. of potatoes – peeled and quartered
Olive oil

Seasonings:

Dashes of:

Garlic powder
Fresh ground black pepper
Salt
Paprika
Chili powder
Dried oregano

Directions:

Preheat Oven 350 Degrees:

Pat-dry the potatoes with a paper towel and place in a large baking dish. Drizzle olive oil over the potatoes.

In a small bowl combine dashes of the seasonings and sprinkle over the potatoes. Season the potatoes to your taste. Toss the potatoes.

Place in the oven and bake for 40-45 minutes, until a fork tender and desired crispiness is reached.

These potatoes go great with breakfast, lunch or dinner.

Mini Green Bean Casserole

Ingredients:

2 cans (14.5 oz each) green beans, drained
1 can (10 3/4 oz) cream of mushroom soup
1 clove garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup French-fried onions

Directions:

1Heat oven to 350°F. Spray 4 (7- or 8-oz) individual baking dishes (ramekins) with cooking spray.2In large bowl, mix green beans, soup, garlic and pepper flakes. Divide mixture evenly among baking dishes. Top with onions.3Bake uncovered 20 minutes or until bubbly and onions are golden brown.

Hasselback Potatoes

Ingredients:

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
Butter
Sea Salt
Freshly Ground Black Pepper

Directions:

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Fresh Cooked Green Beans

Ingredients:

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Directions:

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Chili Cheese Corn

Ingredients:

1 8oz. package cream cheese
2 Tbsp. butter
4 cups fresh or thawed frozen corn.
1 4oz. can chopped green chilis
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp salt
1/8 tsp. cayenne pepper (optional, I didn't have any so I made it without)

Directions:

In a large saucepan, combine the cream cheese and butter.  Cook and stir over medium heat for 4-5 minutes or until smooth.  Stir in remaining ingredients.  Cook for 5 minutes or heated through.
This makes 6 servings

Mexican Rice

Ingredients:

2 tablespoons butter
1 1/2 cup minute rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups water
1 (14.5 oz) can diced tomatoes with green chilies
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded cheese

Directions:

In a large saucepan, melt the butter over medium heat. Add the rice, onions, pepper and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat d simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Easy Cheesy Biscuits

Ingredients:

2 cups of buttermilk biscuit and baking mix
1 1/2 cups of shredded cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons butter
2 teaspoons dried parsley
1 teaspoon garlic powder

Directions:

Preheat oven to 400F.
Light spray a baking sheet with non-stick cooking spray.

In a medium size bowl combine:
Biscuit mix
Cheese
1/2 teaspoon garlic powder
Milk

Mix ingredients starting with a spoon and eventually use your hands. When the mixture looks evenly blended use a tablespoon and scoop out the batter into baking sheet. You do NOT have to worry about making them perfectly round.

Let biscuits cook in oven for 10 minutes.

While your biscuits are baking, melt the butter in the microwave. In the same container add:

Dried parsley
Garlic powder

Take biscuits out of oven and spread the butter mixture on top of each one with a brush.

Return biscuits to oven for about 5 minutes.