Orange Roughy

submitted by Vicryl Contessa

• Orange Roughy filets
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 1 Red Bell Pepper
• Capers
• Olive Oil
• 1 small Red Onion
• 1 clove of garlic per filet
• Lemon juice
• Salt, pepper, dill weed (preferably fresh, but dried is fine too), tarragon

Just slice everything up, layer the onion and bell peppers in a large piece of tin foil or parchment, place the roughy on top of the veggies. Drizzle with olive oil and lemon juice. Add capers to taste (I like a lot). Sprinkle with salt, pepper, dill, and a small amount of tarragon. Fold tin foil or parchment to crate an envelope. Bake at 400 degrees for 15-20 min.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total: 30 minutes

Mommie Vel’s Cornbread Dressing

submitted by TheKingPrawn

• 1 pan Cornbread dried and crumbled (white for mom’s side of the family, yellow for dad’s, but if you don’t cook it in a heated cast iron skillet yer doing it wrong.)
• 4 cups dried Bread Cubes (I’ve lately taken to wheat and homemade French bread for this.)
• 1 large Onion chopped
• 1 or so cups sliced Celery
• 4 Boiled Eggs chopped
• 4-6 Tbsp Butter
• 1-2 cups Chicken Broth
• 1 can Cream of Mushroom Soup
• 1 chopped Apple
• 1 cup Dried Cranberries
• 3 Tbsp Rubbed Sage (or to taste)
• Salt & Pepper to taste

Mix dried breads together. Mix can of soup into breads. Toss in chopped eggs, cranberries, and apples. Melt butter, saute onion and celery in butter seasoned with salt and pepper until tender. Add sage to veggies and heat until aromatic. Mix veggies into bread mixture and toss until well combined. Add broth until very moist but not soupy (figuring out what that meant took me years…) Add sage to taste if needed. Press into appropriately sized baking dish and bake at 350F for about an hour (325F for 1.25 hours) or until top is lightly browned.

Prep Time: 15 minutes

Cooking Time: 90 minutes

Total: 105 minutes

Wilted Spinach

submitted by Vicryl Contessa

• 1 to 2 T unsalted butter
• 2 dashes Lemon Juice
• 3 large cloves Garlic
• 1/2 bag Baby Spinach
• Salt, Pepper, and Red Pepper Flakes to taste

In a large pan, melt one butter on medium-high heat. Add lemon juice and garlic, saute until browned. Add half spinach to the pan, turning it over until it has wilted.
Don’t let the spinach sit in the pan or it will become mushy.

Candy Strawberries

submitted by Aaron Miller

2 (3 oz) packages of Strawberry Gelatin
1 c Ground Pecans
1 c Flaked Coconut
3/4 Sweetened Condensed Milk
1/2 tsp Vanilla
Red Decorator Sugar
Blanched Almonds sliced

Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour. Shape into strawberries. Roll in red sugar. Insert sliced almonds (for “leaves”). Keep covered in fridge. Makes 3 lbs 3 oz.

Prep Time: 15 minutes

Inactive Time:60 minutes

Total: 20 minutes

Peanut Butter Bars

submitted by Aaron Miller

• 1-1/2 c Graham Cracker Crumbs (9 bars)
• 1 lb Powdered Sugar
• 1-1/2 c Smooth Peanut Butter
• 2 sticks melted Butter or Margerine
• 16 oz Chocolate Chips

Crush or blend graham crackers into crumbs. Mix with powdered sugar, melted oleo, and peanut butter. Press into a 13 x 9 x 2 pan. Top with melted chocolate chips. Refridgerate 2 hours before serving. Keep refridgerated.

Prep Time: 15 minutes

Inactive Time: 2 hours

Total: 140 minutes

Chicken Noodle Soup

submitted by TheKingPrawn

• 2 Boneless Skinless Chicken Breasts cut into 1/2 inch cubes
• 4 Carrots sliced
• 3 ribs of Celery sliced
• 1/4 cup chopped Onion
• 1 clove Garlic minced
• 4-5 fresh Basil Leaves chopped
• 2 qts Chicken Broth + 2 cups
• 2 cups Dried Egg Noodles
• 1 tbsp Olive Oil
• Salt & Pepper to taste

Pan fry chicken in olive oil with salt/pepper (other spices as desired like onion powder, garlic powder, season salt, etc.) until just done.

Place 2 qts broth, veggies and chicken in pot, bring just to a boil, then reduce to simmer for about 20 minutes (until veggies are almost tender.) Increase heat and add noodles. Cook until noodles are tender, adding basil for last 4-5 minutes of cooking. Remove from heat, add 2 cups of broth after noodles have finished absorption (about 5 minutes or so.)

Prep Time: 10 minutes

Cooking Time:40 minutes

Total: 50 minutes

Grilled Vegetables

submitted by TheKingPrawn

1 cup fresh Green Beans
1 cup Sugar Snap Peas
1 head Broccoli separated into florets
1 diced Tomato (optional)
1 Zucchini sliced lengthwise into 1 inch pieces
1 Summer Squash sliced into medallions
1-2 Carrots biased sliced (about 1 cup)
1/4 Olive Oil
1-2 cloves of Garlic minced
Salt & Pepper to taste

Wash, chop, cut, spindle, and mutilate vegetables. Place oil, garlic, and spices in a large ziplock bag and shake to mix. Added veggies and toss till they are well coated.

Heat grill to med-high to high heat, preheat grill basket.

Pour vegetables evenly into grill basket, cook approx. 40 minutes or until lightly charred and hard veggies like carrots are tender, turning every 10 minutes or so.

Prep Time: 10 minutes

Cooking Time:40 minutes

Total: 50 minutes

Timing is perfect for a small tenderloin,, or start them first to go with grilled chicken or chops that take less time.

Chinese Pepper Steak

submitted by Aaron Miller

• 1-1/2 lb thick Sirloin
• 1/4 c Vegetable Oil
• 1 Clove Garlic crushed
• 1 tsp Ground Ginger
• 1/2 tsp Black Pepper
• 2-1/2 c Green Peppers sliced
• 2 c Onions thinly sliced
• 1/4 c Soy Sauce
• 1/2 c Beef Bouillon
• 1 can water chestnuts, sliced
• 1 tsp cornstarch (dissolved in 1/4 cup cold water)
• 4 green onions, cut into 1-inch bits

Cut steak into 1/8-inch slices. Heat oil in skillet, adding garlic, ginger, and pepper. Saute until garlic is golden. Add steak slices, brown lightly for 2 minutes. Remove meat, add green pepper slices and onion and cook for 3 minutes. Return meat to pan, add soy sauce, beef bouillon, water chestnuts, dissolved cornstarch, and green onions. Simmer about 2 minutes or until sauce thickens. Serve over hot rice.

Prep Time: 10 minutes

Cooking Time:10 minutes

Total: 20 minutes

Black Bean Soup

submitted by AlsoAHotSauce

• Splash of Olive Oil
• 1 Red Onion
• 3-4 cloves Garlic
• 1 Bell Pepper
• 1 Jalapeno -or- some Red Pepper Flakes
• 1-2T Cumin
• 1 qt Chicken Stock
• 2 14oz cans Black Beans
• 2 Sweet Potatoes -or- 1 Butternut Squash

Chop onion, all peppers, and mince the garlic

Saute above in a dutch oven with a tablespoon or so of oil on medium heat.

After the onions go translucent ( 5-min?), add the cumin / red pepper flakes and cook 1 more minute. It’ll get a little sandy looking.

Add the chicken stock. Veggie stock works fine too. we use the low sodium kind.

Drain and rinse the black beans and dump in.

Peel the squash or sweet potatoes and cube to 3/4″ cubes or so, and pop them into the pot.

Cover and bring to boil. Then reduce heat and simmer for 30-270 minutes. whatever, really.

At the end we blend with an immersion blender, but it’s good chunky too.

Serve with a dollop of: cheese or sour cream

Accompany with Crusty bread or tortillas or tortilla chips.

Prep Time: 20 minutes

Cooking Time:30 - 270 minutes

Total: 50 - 300 minutes

Servers 4-5

Easy Yet Respectfully Delectable Chicken

submitted by Boomerang

• 2 -3  Boneless Skinless Chicken Breasts
• 3T Olive Oil
• 1 Clove Garlic
• 1/2 C White Wine
• Salt and Pepper to taste

Chop garlic.  Cover chicken breasts top and bottom with plastic wrap.  Pound chicken breasts to even thickness.  Pat chicken breasts dry and sprinkle with salt and pepper.  Heat olive oil over medium heat.  Brown chicken by cook cooking for three minutes on search side without moving.  Add chopped garlic let fry till fragrant.  Add white wine. Cover and let simmer for 8 minutes.

Prep Time: 15 minutes
Cooking Time: 15 miutes
Total: 30 minutes

Serves 2-3

Pairs well well Spaghetti Squash with Garlic White Wine Reduction

Caprese Grilled Cheese Sandwiches

Caprese Grilled Cheese Sandwiches

submitted by Vicryl Contessa

• Start with good, whole grain bread.
• Spread pesto (homemade or storebought) on both sides.
• Place slices of fresh mozzarella and vine ripened tomatoes on the bread. 
• Top with whole leaves of fresh basil.
• Butter the outside aspects of the bread and grill in a pan at medium-high heat.

Spaghetti Squash with Garlic White Wine Reduction

submitted by Vicryl Contessa

• 1 Large Spaghetti Squash
• 3-4 Cloves Garlic, Minced
• 1 Stick Unsalted Butter
• 8oz White Wine
• 1 Bunch Italian Flat-Leaf Parsley Rough Chopped
• Salt, Pepper, Crushed Red Pepper Flakes to Taste
• Parmigiano-Reggiano, shredded

Preheat Over to 350F.  Cut the Spaghetti Squash in half lengthwise, remove seeds, brush with olive oil, and bake for 1 hour.

In a large sauté pan, melt the butter and sauté the garlic until it starts to brown. Add white wine, and let that simmer before adding the Italian flat leaf parsley. Don’t let the parsley wilt too much or it will get mushy. Season liberally with salt, pepper, and crushed red pepper flake. Scoop spaghetti squash into the pan, and fold into the sauce. Add Parmigiano and mix in throughout, or sprinkle on top each serving once plated.

Prep Time:15

Cooking Time:75 minutes

Total: 90 minutes

Serves 4-5