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Spiced Rub Pork Tenderloin-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 1/4 pound pork tenderloin
  • Olive oil
  • 2 Tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt and pepper

Directions:

Preheat oven to 400. Line baking sheet with foil and spray with pam. Place tenderloin on foil and brush with a little olive oil. Mix in a small bowl: brown sugar, chili powder, garlic powder, and salt and pepper. Rub pork with spice mixture, coating all sides. Roast for 22 minutes, insert meat thermostat (135 degrees for med rare). Rest for 5 minutes before slicing. Serve with mashed potatoes, rice pilaf, or whatever you enjoy.

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Butter Chicken-Andrea Roskelley

Ingredients

Marinade: (make and marinate the chicken overnight)

  • 4 pieces boneless skinless chicken breasts, cut into bite size pieces
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 whole lime, juiced

Sauce:

  • 1 onion, diced
  • 1/4 cup butter
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can coconut milk
  • 2 Tablespoons cornstarch mixed with 1/4 cup water
  • 1 bunch chopped cilantro
  • 2 cups basmati rice (or however much you want)

Directions:

Saute the onion in the butter until soft. Add the tomato sauce and diced tomatoes. Blend until smooth with a blender (beware of the steam) or immersion blender. Add marinated chicken and bring to a boil. Add cornstarch water mixture, then reduce to a simmer and cook about 20 minutes over medium-low heat. Add cilantro just before serving over Basmati rice.

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Irresistible Creamy Mexican Street Corn Salad with a Kick-Anna Anderson (Brittney’s Friend)

Source: recipecakes.com

Ingredients:

  • 4 ears fresh corn on the cob
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 2 Tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro (optional)
  • salt to taste

Directions:

Shuck the corn and remove silk strands. Boil in salted water for 5-7 minutes until tender.

Grill the corn over medium high heat for about 10 minutes until charred. Cool slightly, and cut kernels off the cob.

In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.

Add the corn kernels, cotija cheese, and cilantro to the bowl. Gently mix to combine.

Cover and chill the the fridge for at least 30 minutes before serving.

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Instant Pot Chicken and Rice-Nicole Price (Morgenegg)

Source: natashaskitchen.com

Ingredients:

  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, thickly grated or julienned
  • 1 1/2 pounds chicken, cubed
  • 2 teaspoons sea salt, divided
  • 1/4 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 2 cups Jasmine rice, un-rinsed
  • 1 head garlic, unpeeled, cut in half crosswise
  • 1/3 cup parsley, finely chopped, plus more to garnish
  • 1/2 cup shredded parmesan cheese, plus more to serve

Directions:

Set instant pot to saute on high heat, add butter, oil, chopped onion, grated carrots, and 1 teaspoon salt. Saute. stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 teaspoon salt, and 1/4 teaspoon pepper. Saute, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halve on top, cut-side down. Cover and cook on manual high pressure for 10 minutes, then quick release.

Open the lid and stir in 1/2 cup parmesan and 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

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Cheeseburger Pizza-Nicole Price (Morgenegg)

Source: Iwashyoudry.com

Ingredients for 2 pizzas:

  • Pizza dough
  • 1 egg (for egg wash)
  • 2 teaspoons sesame seeds
  • 1 pound ground beef
  • 2 teaspoons seasoned salt
  • 1 teaspoon black pepper
  • 1 onion, diced
  • 1/2 cup mayo
  • 1/2 cup ketchup, divided
  • 1/4 cup relish
  • 2 teaspoons hot sauce
  • 4 cups shredded Colby Jack cheese
  • Mustard

Directions:

Preheat oven to 425. Lightly grease a 12″ pizza pan, spread pizza dough on pan.

Beat the egg with 1 tablespoon water and brush the edges of the dough with the egg wash mixture. Sprinkle the edges of the dough with the sesame seeds.

Brown the hamburger in a skillet over medium heat with the seasoned salt, black pepper, and diced onion. Cook until no longer pink and drain any excess fat.

Meanwhile, combine the mayo, 2 1/2 tablespoons ketchup (per pizza), most of the relish, and the hot sauce in a small dish and whisk until smooth. Spread this mixture over the base of the pizza dough with the back of a spoon. Top with the cooked ground beef.

Spread the shredded cheese over the top. Drizzle the remaining ketchup and mustard over the top of the pizza, followed by the remaining relish.

Bake for 14-18 minutes, or until the center is bubbly and crust is golden brown. Let cool slightly before slicing.

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Instant Pot Stuffed Shells-Nicole Price (Morgenegg)

Source: number-2-pencil.com

Ingredients:

  • 15 ounces ricotta
  • 2 cups mozzarella cheese, divided
  • 1/2 cup shredded parmesan cheese
  • 2 cloves minced garlic
  • 1 egg
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup fresh parsley, chopped
  • 12 ounce jumbo pasta shells
  • 24 ounce marinara sauce
  • 1 cup water

Directions:

In a mixing bowl, combine the ricotta, 1 cup mozzarella, parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley. Transfer mixture to a gallon sized bag

Add water to instant pot. Snip corner of the gallon bag to fill uncooked pasta shells with ricotta mixture, transferring them to instant pot as they are filled

Top the stuffed shells with marinara sauce. Do not stir. Set instant pot o cook on high pressure for 10 minutes via manual mode. After cooking, use quick pressure release. Top with remaining mozzarella cheese and cover with lid until cheese melts.

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Avgolemono Soup (Greek lemon, chicken and rice soup)-Holly Morgenegg

Start the rice cooking first, good with leftover rotisserie chicken

  • 2 Tablespoons extra virgin olive oil
  • 2 medium onion, chopped
  • 5 diced carrots
  • 5 stalks of celery, chopped
  • 3 cloves of garlic, minced (about 2 teaspoons)

Saute ingredients above for a few minutes. Add in:

  • 8 cups chicken broth (I like 1 tsp bouillon for every 2 cups of water or do 6 tsp bouillon)
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons dried oregano
  • pepper

Boil for 20 minutes. In a separate bowl, whisk 3 egg yolks and 6 Tablespoons of lemon juice. Add 1 cup or so of broth to this mixture to not cook the eggs, then add to the pot.

Add in:

  • 3 cups cooked white rice
  • 3 cups shredded chicken
  • Dill to taste (I like extra dill on each soup bowl too)
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Lemon Butter Pie

Prep Time 10minutes mins

Cook Time 15minutes mins

chilling 4hours hrs

Total Time 4hours hrs 25minutes mins

Equipment

  • shallow 9 1/2 inch pyrex or metal pie plate, you want something that can go in the freezer if you plan to freeze your pie.
  • instant read thermometer
  • silicone whisk and spoonula are very handy but optional

Ingredients

crust

  • 1 1/2 cups graham cracker crumbs (Stephanie made this for my birthday and it was so much graham crackers. Maybe cut in 1/2)
  • 4 Tbsp butter, melted

lemon butter filling

  • 1/2 cup fresh squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, cut in 1 tablespoon sized pieces. The butter should be firm but not cold. Room temperature is good.

(My coworker tripled the recipe and put it in 2 9X13 pans and served in squares like lemon bars. This would be good for a big group.)

Instructions

  • Preheat oven to 350F. Butter a shallow 9 inch pie dish.
  • Mix the graham cracker crumbs with the melted butter. I find this works best if I use my fingers. Once it’s all combined and evenly moistened, gently press it into your pie dish. Don’t worry about messy edges, one of the charms of this lemon pie is the ragged crumb crust.
  • Bake the pie crust for 8 minutes, then set aside to cool.
  • To make the lemon butter filling put the lemon juice, eggs and yolk, and sugar into a medium sized heavy saucepan. Whisk everything together well.
  • Heat, whisking or stirring constantly, over medium to medium high heat until the mixture thickens and reaches 180F. Note: if you haven’t made curd or egg thickened sauces or puddings before you may want to stick to medium heat.
  • Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140F (this won’t take long.)
  • Transfer to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next.
  • Turn the creamy lemon into your pie crust and spread out evenly. Refrigerate the pie for at least several hours before serving. If you would like a firmer consistency you can pop the pie in the freezer.
  • Serve the pie cold, or even frozen. If serving straight from the freezer you may want to let it sit on the counter for 10 minutes or so to soften a bit.

(Author: Sue Moran) https://theviewfromgreatisland.com/wprm_print/lemon-butter-pie

Nutrition

Calories: 344kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 287mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 813IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

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Poppy Seed Chicken

  • 6 Chicken Breasts
  • 1 Tube Ritz Crackers – crushed
  • 2 TBSP Poppy Seeds
  • 1/2-3/4 Cube of Butter
  • 1 Cup Sour Cream
  • 1 Can Cream of Chicken Soup

The recipe says to boil the chicken then let cool. I think you can do this recipe by just baking the chicken.

Mix together crushed Ritz Crackers, butter, and poppy seeds. Set aside.

Mix together sour cream and cream of chicken soup.

Dip chicken into sour cream soup mixture. Set in 9X13 pan. Pour remaining mixture over chicken. Sprinkle cracker mixture over the chicken.

Bake 350 degrees for 30 minutes.

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Bread Dip

  • 4 Cups Mayo
  • 2 Cups shredded Jack Cheese
  • 2 Cups shredded Sharp Cheddar Cheese
  • 5 oz. grated Parmesan Cheese
  • 1 bunch green onion, chopped
  • 1 1/2 lbs. bacon, fried and cut into pieces

Instructions

  1. Mix all ingredients together.
  2. Hollow out a large round bread loaf and fill with dip.
  3. Wrap with foil and bake at 375 for 1 hour.
  4. Serve with chips or slices of baguette bread.