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Greek Turkey Meatballs-Jenna (Alex’s Aunty Shakira’s Daughter)

Ingredients:

  • 1 pound ground turkey
  • 1 red onion
  • 12 ounce bag fresh spinach
  • 1 block feta cheese
  • 2 eggs
  • 1/4 cup Italian bread crumbs
  • 1-2 teaspoons each: salt, pepper, garlic powder, onion powder (or more!)

Directions:

Chop up red onion, spinach, and feta. If using a food processor, size doesn’t matter and chop onion and spinach separate. If mixing by hand, chop to a small size you are happy with. Mix all ingredients together (if using a food processor, stir in feta by hand).

Preheat oven to 350. Make meatballs (roughly 1 Tablespoon sized-an ice cream scoop works well). Bake in oven for 18-20 minutes, flipping halfway through (no need to flip if using a convection setting)

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Shepherd’s Pie-Aunty Shakira (Alex’s Aunt)

Ingredients:

  • 1 1/2 pounds ground beef
  • 4 slices bacon-diced
  • 1 large onion-diced
  • salt and pepper to taste
  • 2-3 Tablespoons flour
  • 1 cup red wine
  • 1-2 cups beef stock
  • 2-3 Tablespoons tomato paste
  • 1 Tablespoon fresh rosemary-chopped
  • 4-5 large potatoes, mashed

Directions:

Make mashed potatoes, add salt and butter to taste.

In a large pan, saute the bacon until crisp. Remove and drain. Saute the onion in 1 Tablespoon bacon drippings and a little oil until translucent. Add ground beef. Brown, drain off excess fat. Add flour and saute 2-3 minutes. Add wine, stock, tomato paste, salt, pepper, bacon, and rosemary.

Bring to a boil, cover, and simmer on low for 15 minutes (at this time, add any veggies you like, peas, carrots, etc). Heat oven to 350. Pour meat into a 9X13 dish and top with mashed potatoes. Bake for 20 minutes until potatoes are heated through. Switch to broil and cook until potatoes are golden brown.

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Elote Dip

Add what you like. My coworker used frozen corn, mayo, sour cream, Cotija cheese, Tajhin, cilantro, chili powder, red onion, salt, pepper, lime juice.

Here are few recipes you can mix and match how you like

  • 30 oz canned sweet corn, drained (or fresh or frozen)
  • 2 TBS salted butter
  • 2-3 TBS mayonaise (we used more)
  • 2-3 TBS sour cream (we used more)
  • 1/2 cup crumbled cotija cheese
  • 2 tsp cilantro finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 lime, zest and juice
  • salt and pepper to taste

Combine all into a bowl and mix. We liked it served warm.

2nd recipe

Instructions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

5. Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!

Easy Crock Pot Street Corn Dip

Ingredients

  • 8 oz cream cheese
  • 3 cups frozen corn
  • 1 jalapeno de seeded & diced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves minced
  • 4 oz block of mild cheddar cheese
  • 4 oz block of pepper jack cheese
  • 1 lime juiced
  • 1 tsp salt
  • ½ tsp chili powder
  • ⅛ tsp cayenne pepper
  • Cotija cheese to top it with

Instructions

  • With a cheese grater, grate the 4 oz of cheddar cheese and jalapeno pepper cheese. You want them in block form not pre shredded. Pre shredded won’t melt as well. Then set aside.
  • In crock pot add in cream cheese, frozen corn, jalapeno de seeded & diced, sour cream, mayonnaise, finely diced red onion, garlic cloves minced, shredded cheese, juice of 1 lime, salt, chili powder & cayenne pepper.
  • Place on low for 2 hours. Stirring once after 30 minutes and then another time 30 minutes later
  • Once the dip is done, stir in cilantro, add to a serving bowl and top with cotija cheese and enjoy!! ( I personally like to add to a bowl instead of eating out of the Crock Pot because I like when the dip cools slightly and becomes thicker! Personal preference)


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Snickerdoodle Cookies-Phyllis Brocklehurst (Alex’s Grandma)

Mix together:

  • 1 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs

Sift together and stir in:

  • 2 3/4 cups sifted flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Chill and roll into balls. Roll in mixture of:

  • 2 teaspoon sugar
  • 2 teaspoon cinnamon

Bake at 400 for 8-10 minutes

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Grandma Rench’s Nut Bread-Phyllis Brocklehurst (Alex’s Grandma)

Ingredients:

  • 1/2 cup sugar
  • 2 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped nuts
  • 1 egg
  • 1 cup milk

Directions:

Mix dry ingredients together (sifting baking powder + flour). Beat egg and add milk. Pour into dry mixture and stir lightly, makes a thick batter. Bake about 1 hour with medium heat makes 1 loaf.

Oven 325-350

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Beef & Salsa Burritos (Or Sloppy Joe)-Janet Brocklehurst (Alex’s Aunt)

(I have made this with just chicken and salsa and nothing else and it’s just as good)

Ingredients:

  • 1 pound ground beef (or chicken)
  • 1 1/2 Tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 package (10 oz) frozen chopped spinach, thawed and well drained
  • 1 1/4 cup salsa
  • 1 cup shredded cheddar cheese

Directions:

Brown ground beef. Season with chili powder, cumin, salt and pepper. Stir in spinach and salsa-heat through. Remove from heat, stir in cheese. Serve as sloppy joe-with hamburger buns-or in tortillas as burritos.

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Butternut Squash Soup-Janet Brocklehurst (Alex’s Aunt)

Ingredients:

  • 1 package butternut squash-cut up
  • 1 onion, cut into pieces
  • 2 big carrots, cut into pieces
  • 2 garlic cloves, peeled and cut in half
  • 3 Tablespoons melted butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon cinnamon (I use more)
  • 1 teaspoon curry (I use more) (plus extra for after)
  • 3/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 Apple, peeled, cored, and cut into pieces
  • 2 1/2 cup chicken broth, divided (plus extra)
  • 1/4-1/2 cup half and half (or 6 oz cream and 1/2 cup water) (plus extra)
  • 2 Tablespoons ginger (I don’t use that much. Can use ginger paste or ground ginger) (plus extra)

Directions:

Combine the first 4 ingredients (veggies) and toss with the spices and oils from melted butter down to lemon juice. Spread out on a sheet pan and roast at 425 for about 25-30 minutes. Let cool. Add one apple. Add it all to a blender with 1 1/4 cups chicken broth, blend until smooth. Pour it into a sauce pan. Add 1 1/4 cup chicken broth and 1/4-1/2 cup half and half. Add 2 Tablespoons ginger, then keep adding chicken broth, half and half, ginger, and curry until you’re happy with the consistency and taste.

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Hamburger/Veggie Soup-Janet Brocklehurst (Alex’s Aunt)

(I make this all the time)

Ingredients:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 boxes beef broth
  • 2 cans beef consume soup
  • 3 carrots, sliced
  • 3 celery ribs, sliced
    • (or I have used packages of frozen soup veggies)
  • 1 can fire roasted tomatoes, diced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 Tablespoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Brown beef and onion, drain. Cook everything together until soft.

I usually make it in a big stock pot on the stove, but could put everything in a crock pot.

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Lemon Chicken Orzo Soup-Janet Brocklehurst (Alex’s Aunt)

I make this all the time! My “go to” chicken soup-Janet

Ingredients:

  • 1 Tablespoon butter
  • 1 small yellow onion-finely chopped
  • 2 carrots, thinly sliced or diced
  • 1 celery stalk, thinly sliced or diced
  • 2 Tablespoons minced fresh marjoram
  • 8 cups chicken broth
  • 3/4 cup orzo
  • 6 ounces baby spinach (I only use 2-3 oz)
  • 3 cups cooked chicken, shredded
  • salt and fresh ground pepper to taste
  • 1 lemon

Directions:

Saute onion in butter until translucent (3-4 minutes). Add carrots, celery, and marjoram and saute until softened. Add broth and simmer about 5 minutes to blend flavors. Add the pasta and cook about 3-4 minutes. Add chicken and spinach, stirring until spinach has wilted and chicken is warmed through. Squeeze juice from lemon into pot. Season with salt and pepper.

I use rotisserie chicken (either herb roasted or lemon pepper will add a lot of flavor)

Sometimes I make it without the spinach

The key is really the lemon juice and marjoram.

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Sausage Cups-Janet Brocklehurst (Alex’s Aunt)

Always a big hit!!

Ingredients:

  • 1 pound sausage
  • 1 (16 oz) package won ton wrappers
  • 1 cup shredded Monterey cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup ranch dressing

Directions:

Preheat oven to 350. Crumble sausage into a medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins & insert won ton wrappers to form a small cup. Bake 5 mins in preheated oven. Allow wrappers to cool. Mix sausage, cheese, and ranch dressing together. Fill won ton wrappers. Bake 10 mins until bubbly.