White Bean and Edamame Hummus

Ingredients:

1 (15-ounce) can cannellini beans, drained and rinsed
1 1/2 cups shelled, cooked edamame, thawed if frozen
2 medium garlic gloves, coarsely chopped
1/4 cup water, plus more as needed
3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
2 tablespoons olive oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon toasted sesame oil
Freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro

Directions:

Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a food processor fitted with a blade attachment. Season with pepper and process until smooth, scraping down the sides of the bowl as needed. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.

Transfer to a medium bowl, add the cilantro, and stir to combine. Taste and season with more salt or lemon juice as needed. Serve with Taro or Pita Chips.

Recipe shared from: http://www.chow.com/recipes/29592-white-bean-and-edamame-hummus

Cheese Fondue

Ingredients:

12 ounces shredded Emmentaler or Jarlsberg cheese (about 5 cups)
12 ounces shredded Gruyère or Comté cheese (about 5 cups)
3 tablespoons cornstarch or all-purpose flour
2 teaspoons ground mustard
1 medium garlic clove, halved
1 1/2 cups dry white wine
1 tablespoon Kirsch (optional)
1 (8-ounce) dry salami, peeled and cut into medium dice, for dipping
1 baguette, large dice, for dipping
1 pound new potatoes, boiled, cooled, and quartered, for dipping

Directions:

Toss the cheeses, cornstarch or flour, and ground mustard in a large bowl with your fingers until thoroughly combined; set aside.

Rub the cut sides of the garlic halves all over the inside of a medium saucepan. Add the wine and bring to a boil over medium heat.

 Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed. Add the Kirsch, if using, and stir to combine.

 Transfer the mixture to a fondue pot and serve immediately with dipping accouterments

Recipe shared from: http://www.chow.com/galleries/84/dips-for-any-chip#!5573/cheese-fondue

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Texas Caviar

Ingredients:

For the dressing:
1/4 cup red wine vinegar
1 medium garlic clove, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil

For the dip:
2 medium cobs white corn (about 1 pound), shucked
1 (15-ounce) can black-eyed peas, drained and rinsed
2 Pickled Jalapeños, stems removed and finely chopped
1 medium Roma tomato, seeded and cut into small dice
3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
1/2 cup small dice white onion

To serve:
2 tablespoons finely chopped fresh cilantro
Tortilla chips

Directions:

For the dressing:
Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.

For the dip:
Heat the oven to 450°F and arrange a rack in the middle. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs.

Add black-eyed peas, jalapeños, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight.

Recipe shared from: http://www.chow.com/galleries/84/dips-for-any-chip#!5576/texas-caviar

Cobb Salad Dip



Ingredients:

1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley leaves
4 slices bacon, well-browned and crumbled
Celery sticks or assorted crackers, for serving

Directions:

Place the sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.
Fold in the avocado, scallions, and parsley, transfer the dip

to a shallow serving dish, and top with the bacon. Serve with celery sticks or assorted crackers.

Recipe shared from: http://www.chow.com/galleries/84/dips-for-any-chip#!5241/cobb-salad-dip

Triple Malt Chocolate Cake





Ingredients:

2 cups malted milk powder
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
3/4 teaspoons baking soda
3 large eggs
1 1/3 cups granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/3 cups whole milk
1 recipe Vanilla Malt Frosting (see recipe below)
1 cup malted milk balls, coarsely chopped
Directions:

Heat the oven to 325°F and arrange the rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.

Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps. Set aside.

Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth. Add 1/3 of the flour mixture, and whisk until just incorporated. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.

Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.

Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.

To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a basecoat, or crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.

Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press malt balls into the frosting around the sides of the cake and serve.

Vanilla Malt Frosting
Ingredients:

3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups powdered sugar
3/4 cup malted milk powder
1/2 cup whole milk, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon kosher salt

Directions:

Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.

Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Use to frost cakes, cupcakes, or cookies.

Recipe shared from: http://www.chow.com/recipes/12230-triple-malt-chocolate-cake

Sweet and Tangy Four-Bean Salad

Ingredients:

8 ounces fresh green beans, trimmed

3/4 cup cider vinegar

2/3 cup tomato juice

1/4 cup vegetable oil

3 tablespoons dry red wine or apple juice

1/2 cup sugar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon-style mustard

1 clove garlic, minced (1/2 tsp.)

1-12 ounce frozen shelled sweet soybeans (edamame), thawed

1-14 1/2 ounce can cut wax beans, rinsed and drained

1-15 ounce can red kidney beans, rinsed and drained

1 bunch green onions, finely chopped

4 large carrots, coarsely shredded

Directions:

1.In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.

2.In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.

Recipe shared from:  http://www.bhg.com/recipe/salads/sweet-and-tangy-four-bean-salad/

Smoked Salmon Burgers

Ingredients:

5 ciabatta buns

12 ounces skinless, boneless salmon fillets

3 green onions

1 egg

1 teaspoon seafood seasonoing

3 ounces smoked salmon, hot style (skinned and boned) or lox

1 tablespoon olive oil

1/3 cup mayonnaise

Cucumber and green onions, diagonally sliced

Directions:

1.In food processor, process one bun to coarse crumbs. Transfer crumbs to large bowl.

2.Coarsely chop salmon fillets and green onions. In processor, pulse to coarsely grind salmon and onions. Add egg, 1/2 teaspoon of the seafood seasoning, and two-thirds the smoked salmon. Pulse to combine. Transfer to bowl with crumbs. Mix, then shape in four 3-1/2-inch patties.

3.In 12-inch nonstick skillet heat oil over medium heat. Cook patties 5 to 6 minutes per side, just until golden and cooked through. Meanwhile, toast buns and finely chop remaining smoked salmon.

4.For sauce, combine chopped salmon, mayo, and remaining seafood seasoning. Spoon some sauce on bun bottoms. Layer patty, then top with cucumber and onions. Pass remaining sauce.

Recipe shared from:  http://www.bhg.com/recipe/double-play-salmon-burgers/

Pan-Seared Pork & Fried Green Tomato Salad

Ingredients:

1 pound pork tenderloin

Salt and ground black pepper

1/2 cup cornmeal

1 egg, well beaten

2 small green tomatoes, sliced 1/2-inch thick

2 tablespoons olive oil

1 cup watercress

2 ounces crumbled blue cheese

1/3 cup bottled sweet and sour sauce (or red pepper jelly, warmed, and mixed with 1 to 2 Tbsp. cider vinegar)

Directions:

1.Slice tenderloin crosswise in 12 slices. Slightly flatten with palm of hand. Sprinkle with salt and pepper.

2.In shallow dish, combine cornmeal, 1/2 tsp. salt, and 1/2 tsp. pepper. Place beaten egg in second shallow dish. Dip tomato slices in egg, then coat in cornmeal mixture; set aside.

3.In 12-inch skillet heat 1 Tbsp. oil over medium-high heat. Cook pork for 3 minutes each side, until golden brown on outside and slightly pink inside. Transfer to platter; cover to keep warm.

4.Add 1 Tbsp. oil to skillet. Cook tomato slices for 2 to 3 minutes each side until golden, adding oil if necessary. Serve pork and tomatoes with watercress and blue cheese. Drizzle sweet and sour sauce.

Recipe shared from:  http://www.bhg.com/recipe/pan-seared-pork-fried-green-tomato-salad/ 

Pineapple-Black Bean Guacamole

Ingredients:

2 medium avocados, halved, seeded, and peeled

1/4cup bottled green salsa (salsa verde)

1 tablespoon sour cream

1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained

1/2 cup canned black beans, rinsed and drained

1 fresh jalapeno chile pepper, seeded and minced*

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1 tablespoon minced garlic

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 cup shredded Monterey jack cheese

Fresh cilantro (optional)

Tortilla chips (optional)

Directions:

In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Recipe shared from:  http://www.bhg.com/recipe/pineapple-black-bean-guacamole/ 

Gnocchi, Sweet Corn & Arugula in Cream Sauce

Ingredients:

2 small ears of fresh sweet corn or 2 cups frozen whole kernel corn

1 pound shelf-stable potato gnocchi

3/4 cup half-and-half or light cream

1-3 ounce package cream cheese, cut up

1/2 teaspoon each salt, garlic powder and dried basil or oregano

1/4 teaspoon freshly ground black pepper

3 cups torn fresh arugula

Crushed red pepper (optional)

Directions:

1.In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Use tongs to transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.

2.Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.

3.Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.

Recipe shared from: http://www.bhg.com/recipe/gnocchi-sweet-corn-arugula-in-cream-sauce/

Spicy Apple-Glazed Meatballs

Ingredients:

Spicy Meatballs:

1 egg

1/4 cup milk

2 slices white or whole-wheat bread, torn

1 pound 85% lean ground beef

4 cloves garlic, minced

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 tablespoon vegetable oil

Apple Glaze:

1 cup apple juice or pear nectar

1/4 reduced-sodium soy sauce

3 tablespoons packed brown sugar

1 1/2 teaspoons cornstarch

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper

6 green onions, chopped

Directions:

1.For Spicy Meatballs, in a large bowl whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly with hands or wooden spoon. Shape beef mixture in 48 one-inch meatballs.

2.In a 12-inch skillet heat oil over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a covered dish; cover to keep warm. Drain fat from skillet; wipe out skillet.

3.For Apple Glaze, in a small bowl combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper. In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil). Cook and stir 2 minutes more. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish. Top with green onions.

Recipe shared from:  http://www.bhg.com/recipe/spicy-apple-glazed-meatballs/ 

Chicken Kiev

Ingredients:

2 sticks unsalted butter, softened
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
1 cup all-purpose flour
4 large eggs
1 tablespoon dijon mustard
2 cups panko (Japanese breadcrumbs)
Vegetable oil, for frying

Directions:

Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.

Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.

Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-kiev-recipe2/index.html

Pizza Pockets

Ingredients:

1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade

Directions:

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Recipe shared from:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-pockets-recipe/index.html

Shrimp Po' Boy

Ingredients:

Vegetable oil for deep-frying
4 french rolls, split and opened, leaving one side attached
4 tablespoons melted butter
1 teaspoon minced garlic
Remoulade Sauce (recipe below)
3 eggs, beaten
2 tablespoons Creole seasoning
3/4 cup flour
2 cups panko bread crumbs
2 pounds jumbo shrimp, peeled and deveined
2 cups shredded lettuce

Directions:

Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360 degrees F in dee fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. Bread shrimp by dipping first into flour mixture, then into eggs; roll in panko. In batches, fry shrimp in hot oil until golden brown. Spread remoulade sauce on rolls; top with shrimp and lettuce.

To make Remoulade Sauce, mix together 1/2 cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and 1/2 teaspoon cayenne pepper. Makes 3/4 cup.

Recipe shared from: http://www.foodnetwork.com/recipes/shrimp-po-boy-recipe/index.html 

Chip Chubbies

Ingredients:

2 sticks butter

3/4 cup dark brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla

3 egg yolks

2 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon salt

2 cups semisweet chocolate chunks 

Directions:

Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 3 egg yolks. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups semisweet chocolate chunks and chill 30 minutes. Roll into 1-inch balls and chill 1 hour. Bake 15 to 20 minutes at 350 degrees.

Amazingly Easy & Delicious Almond Joy Candy Bar Cookies

Ingredients:

1 box white cake mix
1 large egg
1/4 cup  vegetable oil
1 tsp. coconut extract
1/4 cup milk
6 full size almond joy candy bars or 12 individually wrapped candy bars - cut into small pieces

Directions:

Preheat oven to 350 degrees. Combine all wet ingredients into a large mixing bowl and mix well.
Then add in the cake mix and the cut up candy bars. Mix well again.

Line 2 cookie sheets with parchment paper. Drop the cookie batter onto the lined cookie sheets by the heaping teaspoon full, leaving space between each cookie. You should get about 18 cookies.

Bake on middle rack for 15 minutes or til slightly browned. Remove from oven and let cool before removing the cookies from the cookie sheet.

Recipe shared from: http://myrecipejourney-lillian.blogspot.com/2012/04/do-you-love-almond-joy-candy-bars.html

Tex-Mex Mashed Potatoes

Ingredients:

2 pounds red potatoes

1/2-1 stick butter

3/4 milk

salt and pepper

1/2 pound grated Monterey Jack

1/4 cup scallions, sliced

1 jalapenos, seeded and minced

Sour cream, topping

Scallions, topping

Jalapenos, topping

Directions:

Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.  Add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.

Fresh Corn Tomato Salad

Directions:

3 tablespoons white wine vinegar

2 teaspoons kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

6 ears fresh corn, husked (about 4 cups corn kernels)

2 cups red or orange grape tomatoes, halved

1 bunch scallions (white and green), thinly sliced

8 ounces fresh mozzarella, cut into small cubes

1 1/2 cups fresh basil leaves

Directions:

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/fresh-corn-tomato-salad-recipe/index.html 

Grandma Moore's Creamed Corn

Ingredients:

6 slices bacon
8 large ears corn (preferably white), husks and silk removed
Kosher salt and freshly ground pepper

Directions:

In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.

Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.

Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.

Recipe shared from:  http://www.foodnetwork.com/recipes/claire-robinson/grandma-moores-creamed-corn-recipe2/index.html

Cowboy Beans

Ingredients:

2 ounces diced chorizo

olive oil

1/2 diced onion

1/2 diced jalapeno

1 teaspoon each dried oregano, chili powder and minced garlic

1 chopped tomato

15-ounce can pinto beans (undrained) 

3/4 cup water

salt, pepper and hot sauce

Directions:

Brown 2 ounces diced chorizo in a skillet with olive oil. Add 1/2 diced onion and cook 4 minutes. Stir in 1/2 diced jalapeno, 1 teaspoon each dried oregano, chili powder and minced garlic, and 1 chopped tomato; cook 1 minute. Add a 15-ounce can pinto beans (undrained) and 3/4 cup water; simmer 15 minutes. Season with salt, pepper and hot sauce.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/cowboy-beans-recipe/index.html

Chicken Salad Pita with Baba Ghanoush

Ingredients:

1 tablespoon red wine vinegar
3 teaspoons dried mint, crumbled
3/4 teaspoon red pepper flakes
2 cloves garlic, finely minced
Kosher salt
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 chicken scallopine (4 to 5 ounces each)
1 cup grape or cherry tomatoes, halved
1 unpeeled kirby cucumber, chopped
Freshly ground pepper
4 pocketless pitas
1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
2 cups chopped romaine lettuce

Directions:

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-salad-pita-with-baba-ghanoush-recipe/index.html 

Hoisin Chicken with Cucumber Salad

Ingredients:

For the Chicken:
3/4 cup hoisin sauce
3 scallions, coarsely chopped
5 cloves garlic
1 2-inch piece fresh ginger, sliced
1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
Zest and juice of 2 limes, plus lime wedges for garnish
2 tablespoons rice vinegar
Kosher salt and freshly ground pepper
2 pounds skin-on chicken thighs and drumsticks (separate pieces)
For the Salad:
1/2 cup rice vinegar
2 tablespoons sugar
Kosher salt
1 seedless cucumber, thinly sliced
1/2 red onion, thinly sliced

Directions:

Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.

Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.

Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-chicken-with-cucumber-salad-recipe/index.html

Jerk Cornish Hens

Ingredients:

1 large bunch scallions, roughly chopped
1 red bell pepper, stemmed, quartered and seeded
1/4 cup extra-virgin olive oil
1/4 cup lime juice
6 cloves garlic
2 tablespoons fresh thyme
1 tablespoon ground allspice
1 tablespoon grated peeled ginger
1 tablespoon packed dark brown sugar
1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
Kosher salt
4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
Freshly ground pepper

Directions:

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

Recipe shared from: http://www.foodnetwork.com/recipes/jerk-cornish-hens-recipe/index.html

Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce

Ingredients:

Jerk Rub:
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
8 chicken thighs
Sliced fresh mango
Homemade Mango Habanero Sauce, recipe follows
Cilantro leaves, for garnish

Directions:

Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.

Homemade Mango-Habanero Sauce:

1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Salt

Directions:

Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

Recipe shared from:  http://www.foodnetwork.com/recipes/bobby-flay/jerk-rubbed-chicken-thighs-with-home-made-mango-habanero-hot-sauce-recipe/index.html

Coconut Super-Chunks

Ingredients:

1 1/4 cups granulated sugar 

1 stick butter

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup Dutch-process cocoa powder

3/4 teaspoon salt

1 cup shredded coconut

1/2 cup chopped cashews

1 cup chocolate chunks

 
Directions:

Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder and 3/4 teaspoon salt; stir into the butter mixture. Add 1 cup shredded coconut, 1/2 cup chopped cashews and 1 cup chocolate chunks to the finished batter. Drop by heaping tablespoonfuls and bake 20 to 25 minutes at 350 degrees.

Recipe shared from:   http://www.foodnetwork.com/recipes/coconut-super-chunks-recipe/index.html

Chocolate Truffles

Ingredients:

For the Ganache:
21 ounces bittersweet chocolate
18 ounces (generous 2 cups) heavy cream
2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)

For the Coating:

3 pounds bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted
2 1/2 cups shredded coconut, toasted
2 cups nuts, toasted and finely chopped

Directions:

Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)

Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)

Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.

For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.

Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.

Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)

Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-truffles-recipe4/index.html

Chocolate-Coconut Pretzels

Ingredients:

1 1/2 tablespoons dry active yeast
1 tablespoon agave nectar
2 1/2 cups whole-wheat flour
2 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon sea salt
2 large eggs
1 cup Nutella, softened
2 cups shredded coconut
1/3 cup sugar
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne pepper

Directions:

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.

In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.

On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1/4 cup Nutella across the middle of the dough. Fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part. Fold the top third of the dough over the coconut. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.

One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.

Repeat with the remaining 3 pieces of dough dough and the remaining Nutella and coconut, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.

Beat the remaining egg in a bowl. Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl. Brush the pretzels with the egg; sprinkle with the spice mixture. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

Recipe shared from:  http://www.foodnetwork.com/recipes/guy-fieri/chocolate-coconut-pretzels-recipe/index.html 

German Chocolate Cake With Coconut-Pecan Cajeta Frosting

Ingredients:

For the Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract

For the Frosting:
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut, toasted

For the Ganache:
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving

Directions:

Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.

Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.

Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.

Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.

Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.

Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.

Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.

Slice the cake and top with a dollop of Coconut Whipped Cream.

Recipe shared from:  http://www.foodnetwork.com/recipes/bobby-flay/german-chocolate-cake-with-coconut-pecan-cajeta-frosting-recipe/index.html

Peanut Butter & Jelly Chocolate Bars

Ingredients:

For the base:
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
3/4 cup finely chopped roasted peanuts
For the filling and glaze:
1/4 cup grape jelly
7 tablespoons plus 1 teaspoon unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioners' sugar
4 ounces semisweet chocolate, chopped

Directions:

Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.

Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.

Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.

Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

Recipe shared from: http://www.foodnetwork.com/recipes/sarahs-pbj-chocolate-bars-recipe/index.html

Seafood Salad

Ingredients:

3 stalks celery (1 quartered, 2 thinly sliced)
3 small cloves garlic (2 smashed, 1 chopped)
Juice of 1 lemon
Kosher salt and freshly ground pepper
8 ounces baby carrots, halved lengthwise
3/4 pound small shrimp, peeled and deveined
1/2 pound sea scallops, halved horizontally
1 small avocado, halved, pitted and peeled
2 romaine lettuce hearts, torn
1 tablespoon capers, plus 1 tablespoon brine from the jar
2 cups croutons
1 tablespoon light mayonnaise

Directions:

Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a largesaucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.

Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.

Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/seafood-salad-recipe/index.html

Warm Shrimp-and-Potato Salad

Ingredients:

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

Directions:
Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.

Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.

Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.


Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/warm-shrimp-and-potato-salad-recipe/index.html 

Light & Delicious Grilled Shrimp and Noodle Salad

Ingredients:

14 ounces flat rice noodles
1/2 cup fresh lime juice
1/3 cup fish sauce
1/2 cup packed light brown sugar
2 cloves garlic, finely chopped
1 to 2 teaspoons Asian chili sauce (such as Sriracha)
1 pound medium-large shrimp, peeled and deveined
1 medium bunch asparagus, trimmed
5 ounces shiitake mushrooms, trimmed
1 medium carrot, shredded
1/2 cup fresh cilantro

Directions:

Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.

Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.

Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.

Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-shrimp-and-noodle-salad-recipe/index.html

Super-Zesty Bacon & Garlic Potato Salad

Ingredients:

For the Mayonnaise:
2 large egg yolks
1/4 cup red wine vinegar
1 tablespoon dijon mustard
Kosher salt
1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)

For the Salad:
2 1/2 pounds small red bliss potatoes, quartered
3 cloves garlic, smashed
Kosher salt
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 stalks celery, diced
1/2 cup red wine vinegar
1/2 cup dijon mustard

Directions:

Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.

Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.

Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.

Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.
Recipe shared from: http://www.foodnetwork.com/recipes/anne-burrell/super-zesty-potato-salad-recipe2/index.html

Fried Shrimp With Tartar Slaw

Ingredients:

1/2 cup mayonnaise
1/4 cup sweet pickle relish
Juice of 1 lemon, plus lemon wedges for serving
8 cups coleslaw mix or shredded cabbage
2 scallions, sliced
Kosher salt and freshly ground pepper
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
1 1/2 sleeves saltines (about 60 crackers)
1 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
4 large eggs
Vegetable oil, for frying

Directions:

Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.

Fill a large bowl halfway with ice water and 1 tablespoon salt.Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.

Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl.Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.

Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/fried-shrimp-with-tartar-slaw-recipe/index.html

Chipotle Beef Tostadas

Ingredients:

2 tablespoons vegetable oil
1 pound ground beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder
1 10-ounce can Mexican-style diced tomatoes with green chiles
1 15-ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostadas (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)

Directions:

Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.

Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.

Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.

Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-beef-tostadas-recipe/index.html 

Perfect Pork Burgers

Ingredients:

5 slices bacon
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping

Directions:

Pulse the bacon and garlic in a food processor until coarsely ground.

Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill. Serve the patties on the buns; top with coleslaw.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-pork-burgers-recipe/index.html 

Asian Barbecued Chicken with a Tangy Cucumber Salad

Ingredients:

4 teaspoons vegetable oil, plus more for brushing
2 teaspoons packed light brown sugar
1 1/2 teaspoons five-spice powder
Kosher salt and freshly ground pepper
2 chicken halves (3 1/2 to 4 pounds total)
3 1/4 teaspoons grated ginger
1 teaspoon grated garlic
1/4 cup hoisin sauce
2 tablespoons rice vinegar (not seasoned)
3 1/2 teaspoons honey
1 1/4 teaspoons sesame oil
6 small cucumbers, cut into 2-inch spears

Directions:

Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.

Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.

Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.

Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/asian-barbecued-chicken-recipe/index.html

Slow-Cooker Barbecue Beans and Sausage

Ingredients:

3 cups low-sodium chicken broth
1/3 cup tomato paste
1/3 cup packed light brown sugar
3 tablespoons molasses
3 tablespoons honey mustard
2 tablespoons barbecue seasoning blend
4 cloves garlic, chopped
1 pound dry navy beans, rinsed and picked over
2 cloves
1 small onion, halved
1 1/2 pounds chicken-apple sausages, each halved lengthwise
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Pickled peppers, sliced scallions and/or sour cream, for garnish (optional)

Directions:

Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours.

Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-barbecue-beans-and-sausage-recipe/index.html 

Crouton Crushed Chicken Tenders with Orange Barbeque Sauce

Ingredients:

1 (6-ounce) bag garlic and butter croutons
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1 egg
1/2 cup buttermilk
1/3 cup plain bread crumbs
1 1/2 pounds chicken tenders

Orange Barbeque Sauce:
1/3 cup barbeque sauce
2 tablespoons orange marmalade
1 tablespoon apple cider vinegar
1 teaspoon hot sauce

Directions:

Preheat the oven to 375 degrees F.

Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.

Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.

Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.

Transfer to a platter and serve with the orange barbeque sauce.

Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

Recipe shared from: http://www.foodnetwork.com/recipes/sandra-lee/crouton-crushed-chicken-tenders-with-orange-barbeque-sauce-recipe/index.html

PB&J Tiramisu

Ingredients:

1/2 cup creamy peanut butter
8 ounces cream cheese, at room temperature
1 1/4 cups confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup seedless raspberry jam
1/3 cup framboise (raspberry liqueur) or raspberry juice
14 Italian-style crisp ladyfingers
4 cups raspberries
Shaved chocolate, for topping

Directions:

Beat the peanut butter, cream cheese, confectioners' sugar, vanilla and 1/2 cup cream in a large bowl with a mixer on medium speed until smooth and fluffy, 3 to 4 minutes. Add the remaining 1/2 cup cream and beat until creamy, about 2 more minutes. (Do not overbeat.)

Whisk the jam, framboise and 1/3 cup water in a bowl until smooth. Spread about 3 tablespoons of the jam mixture in a 9-by-5-inch glass loaf pan. Cover with half of the ladyfingers, arranging them lengthwise. Brush with half of the remaining jam mixture. (Don't worry if it looks like a lot of liquid; the ladyfingers will absorb it as the tiramisu sits.)

Spread half of the peanut butter cream over the ladyfingers. Top with 2 cups raspberries and the remaining ladyfingers. Brush the ladyfingers with the remaining jam mixture and spread the remaining peanut butter cream on top. Cover with plastic wrap and refrigerate at least 8 hours.

Uncover the tiramisu and top with the remaining 2 cups raspberries and shaved chocolate. Dust with confectioners' sugar.
Recipe shared from:http://www.foodnetwork.com/recipes/food-network-kitchens/pbj-tiramisu-recipe/index.html