Sloppy Joes
1 pound extra-lean ground beef
1/2 cup onion, diced
4 cloves garlic, minced
1/2 jalapeno, minced
1 red pepper, diced
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns toasted
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
Corn Bake
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn (drained)
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.
Lemon-Tarragon Chicken Salad Sandwiches
1 1/4 pounds skinless boneless chicken breast halves (about 3)
3/4 cup finely chopped celery
1/2 cup plus mayonnaise
1/8 cup finely chopped red onion
2 (or more) tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
6 croissants
Raspberry Jam
Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool. Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Shred chicken with 2 forks; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) I like to add garlic powder, extra tarragon, extra lemon peel, more mayo etc....until it tastes how you want it to taste! Go easy on the garlic powder though! Cut croissants in half and spread jam on bottom of each! This brings a nice sweet balance to the tarragon and lemon!! So so so good!! Cut sandwiches in half and serve.
Watermelon and Cantaloupe Wedges with Lime-Mint Syrup
1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
2 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (8-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped
In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days. Make sure your fruit wedges are nice and cold too!! As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.
Slightly Sweet Dill Refrigerator Pickles
1 small sweet onion, thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
(next time I am going to try cutting them into wedges)
1 large bunch dill, coarsely chopped (stems included)
1 tablespoon yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds
Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
Mrs. Fields Chocolate Chip Cookies
2 cups butter, softened
2 cups white sugar
2 cups packed brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
4 eggs
4 cups all-purpose flour
5 cups rolled oats
4 cups semisweet chocolate chips
8 ounces finely grated chocolate bar
3 cups chopped walnuts
Preheat oven to 350 degrees.
Cream together butter, white sugar, and brown sugar. Add eggs (one at a time) and vanilla.
Mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of rolled oats. Using a blender or food processor blend until a fine powder. Blend everything together. Add: chocolate chips, grated chocolate bar, and chopped nuts (any kind).
Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake for 8 -10 minutes. Do not over bake. They are so good when slightly under cooked!! Yum!!!
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