Cilantro-Scallion Bread

2 teaspoons dry yeast
2 teaspoons salt, divided
2 teaspoons sugar, divided
1 3/4 cups plus 3 tablespoons flour
4 tablespoons butter, chilled and cubed
1 large egg plus 1 yolk
1 1/4 chopped scallions
1/2 cup fresh cilantro
1/2 sesame seeds
3 tablespoons olive oil plus more for brushing

Line a baking sheet with parchment paper.

Pour 1/2 cup warm water into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over, let stand until mixture bubbles, about 10 minutes

Place flour, butter, remaining 1 teaspoon salt, and remaining teaspoon sugar, in a mixing bowl with dough hook attached. Rub in butter with fingers until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down the sides.

knead on medium speed until dough is soft and smooth. about 5 minutes. Form dough into ball and cover and let rise until doubled. about an hour.

Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl. Stir in sesame seeds and olive oil and set aside.

Preheat oven to 350. Roll dough into a 18x9 rectangle. Spoon scallion mixture evenly onto center and spread mixture to corner of dough. Working from one short edge, roll dough into a cylinder. Cute cylinder into 3/4 inch dough swirls. Transfer dough swirls to prepared baking sheet. Brush with olive oil. Bake until golden brown about 20 minutes.

Fire and ice watermelon salsa

3 cups seedless watermelon, chopped
1/2 cup chopped green peppers
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
2 tablespoon chopped jalapeno peppers

mix everything together and serve with your favorite chips

Sweet Potato Fries

3 large sweet potatoes or yams
3 tablespoons olive oil
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano

Preheat the oven to 450 degrees F. Place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4- to 1/2-inch strips or wedges. Try to keep most of the pieces the same size so they bake evenly.

Place the potato strips/wedges in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasonings and mix until the potatoes are evenly coated.

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly. Also, try to leave any excess oil in the bag or bowl so the potatoes don’t get too soggy while they bake.

Bake the potatoes for about 25- 30 minutes, flipping halfway through, if desired, until they are tender and well-browned. Serve immediately.

Flowered potatoes

6 red potatoes
6 cloves of garlic
salt for seasoning
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 cup olive oil

Preheat oven to 350
place potato on wooden spoon, (this will help you so that you don't cut all the way through the potato). Using a large knife, cut 1/4 inch slices in the potato.
cut and mash garlic and rub and squish between each cut.
sprinkle with salt, basil, and parsley.
drizzle olive oil over the potatoes and place in oven
cook for 40 minutes or until soft.

Golden Veggies

Asparagus
Yams
Red potatoes
Red onion
Cucumber
Olive oil
Salt and pepper

Cut all veggies up into bite sized pieces and place on a large baking sheet.
Drizzle olive oil over everything and mix to coat evenly
Season with salt and pepper to your likings
Bake at 400 degrees for 40 minutes or until potatoes are tender

Cheesy Cauliflower Bake

*Serves 4-5

2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons butter, melted
2 garlic cloves, minced
Salt and pepper
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/3 cup low-sodium chicken broth
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1 teaspoon dry mustard
1/4 teaspoon dried thyme

Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground.

Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.

Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.

Spaghetti Squash

Bake or microwave squash to soften skin. Cut squash along length and remove seeds.
Bake: Place cut side down and bake for 45 minutes at 350
Microwave: Cook 7-10 minutes. Cut side down in 1/4 cup water, covered with clear wrap.
Pull out veggie strands with fork.
Add salt, pepper, spices, bacon bites, Parmesan, white sauce, or tomato sauce.

Pasta Primavera

1/2 lb asparagus, trimmed and cut into 1 inch pieces
1/2 lb green beans, trimmed and cute into 1 inch pieces
1 sweet orange pepper, cored, seeded and cut into 1/4 inch stripes
1 lb pasta
3/4 cup half and half
3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil
5 cloves garlic
2 cups grape tomatoes, halved
1/3 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out veggies with a large slotted spoon and place in colander Rinse under cold water.

Add Pasta to boiling water and cook to follow package directions; about 9 minutes. Drain and return to pot.

While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small sauce pan. Bring to a simmer over medium heat.

Heat a large nonstick skillet over medium high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook; stirring a few times. Spoon pasta in and mix well. Now add creamy sauce and mix well. Allow to sit and settle for 5 minutes for serving.

Top with Parmesan cheese.

Chantilly Potatoes

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Place the potatoes in a large Pot with boiling water and cook until the potatoes are tender. Mash the potatoes well. Season with the salt and pepper and stir well.

In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.

Funeral Potatoes

Ingredients

32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs butter or margarine melted

Directions

Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

Twice Baked Potatoes

5 large potatoes
1 stick of butter
salt and pepper
1/4 cup milk
2 cups grated cheese


Preheat oven to 350 degrees
Wash and scrub potatoes.
Bake for 1 1/2 hours or until soft inside
Cut potatoes in half
Scoop out potato into a mixing bowl, leaving the shell and saving it.
Add butter to the mixing bowl and blend potatoes and butter together.
Slowly add milk until potatoes are creamy
Add salt and pepper to taste
Scoop mashed potatoes back into skins and place on a cooking sheet
Top with cheese and bake for 5-7 minutes until cheese is completely melted

Frog eye salad

Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in a 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6-8 minutes. Drain immediately and rinse with cold water to chill.

3/4 Cup sugar
2 Tablespoons flour
1/2 Teaspoon salt
2/3 Cup pineapple juice (from canned pineapple shown below)
2 Eggs beaten
1 Teaspoon lemon juice

In a small saucepan, mix sugar, flour, salt, stir in pineapple juice and egg. Cook over medium heat, stirring constantly until thickened. Add lemon juice, set aside and cool.

Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:

2 Cans (11 oz each) mandarin oranges, drained
1 Can (20 oz) pineapple tidbits, drained
1 Can crushed pineapple, drained
1 Carton (8 oz) dairy whipped topping
1 Cup miniature marshmallows

Stir lightly, Chill at least 1 hour before serving.

Cafe Rio Rice

1/2 bunch cilantro
1 can green chilies
2 teaspoons minced garlic
1 onion
2 teaspoons chicken bouillon
1 1/2 cups uncooked rice
3 cups water
dash of salt

Blend cilantro, chilies, and onion in processor or blender. In a large sauce pan add water, rice, chicken bouillon, salt, and blended mixture.

Bring to a boil for a minute or two and then cover with a lid for 30 minutes or until liquid is absorbed.

Ham Fried Rice

1 Sun Bird Fried Rice seasoning mix packet
1 cup diced ham
2 tablespoons oil
3 cups cooked rice
3 green onions, sliced
2 tablespoons soy sauce
2 eggs
1 cup frozen peas and carrots
1 1/2 uncooked rice


Cook rice as directed on box
In a large skillet, heat oil and green onion for 1 minute
Add cooked rice
Add seasoning and soy sauce and stir-fry 1 minute
Push rice aside or in another pan, scramble eggs
Add peas, carrots, and ham
Mix well before serving