3 quarts tomato juice
1 14 oz bottle catsup
1 tablespoon horseradish
1 cup finely chopped celery
3 tablespoons Worcestershire sauce
3 tablespoons sugar
½ teaspoon salt
½ teaspoon garlic salt
Juice of 1 lemon
2 cans shrimp
Combine and chill. Serves 25.
HORSERADISH DIJON
2 tablespoons mayonnaise
2 tablespoons sour cream
½ cup prepared horseradish
¼ cup Dijon mustard
1 tablespoon Worcestershire sauce
Salt and pepper
SANDWICHES
Crusty Artisan or Sourdough Bread
2 cups arugula
½ cup pickled red onions
2 tablespoon olive oil
Salt and pepper to taste
6 ounces horseradish dijon
1¼ pounds thinly sliced rare roast beef
In an oven or toaster oven, toast bread slices. In a bowl, combine arugula, onions, olive oil, salt, and pepper. Spread horseradish dijon on both halves of the bread, then build sandwich by layering meat and arugula mixture.
Whole chicken
Oil and/or butter
2 ½ cups milk
2 lemons
1 cinnamon stick
Sage leaves
Handful of garlic cloves in their peels
Preheat oven to 375ºF. Brown a whole chicken in copious amounts of olive oil or butter on the stovetop in a large pot or dutch oven. Pour in about 2 ½ cups milk, two lemons‘ worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their peels. Bake for 90 minutes. Pull apart and eat with all the yummy sauce.
1 bag of fries
1 packet poutine mix or brown gravy mix
1 beef roast
1 can French onion soup
Cheese curds, or for easier melting, shredded mozzarella cheese
Salt and pepper the roast. In an Instapot set to saute, sear the roast on all sides until brown. Add the can of French onion soup into the pot and cook for 2-3 hours depending on the size of your roast (about 1 hour per pound). Let it stand in Instapot for 10 minutes and then vent the pot. Make poutine/gravy per instructions. Cook fries in Air Fryer until crisp. Pull apart Air fry the french fries. Pull apart meat and remove fat trimmings. To assemble, put desired amount of meat on plate, top with fries, then cheese, then gravy.
8 medium russet potatoes scrubbed clean and dried
2 tablespoons olive oil
2 tablespoons kosher salt
4 oz cream cheese
8 oz sour cream
4 tablespoons butter
12 oz shredded cheddar cheese, divided
4 green onions thinly sliced
8 strips bacon cooked and crumbled
Salt and pepper to taste
Chives or green onions
Bacon crumbles
Preheat oven to 400ºF. Rub potatoes with olive oil and salt and place on a large baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for at least 15 minutes.
Preheat oven to 350ºF. Cut potatoes in half lengthwise and roughly smash them. Combine smashed potatoes with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl. Fold in crumbled bacon and green onions. Season with salt and pepper. Place in a baking dish and top with the remaining shredded cheese. Bake for 25 minutes or until cheese is melted and potatoes are heated through. Serve immediately.
Red, yellow and orange peppers
Linguine noodles
Rotisserie chicken
SAUCE
1 clove minced garlic
½ cup chicken broth or bone broth
¼ cup soy sauce
3 tablespoons peanut butter
1 tablespoons honey
TOPPINGS
Sriracha
Green onions
Cilantro
Crushed peanuts
Chop peppers and cook noodles. Bring sauce to a boil. Combine peppers, noodles, and chicken then coat with the sauce. You can add in some extra veggies like broccoli, carrots and peas too. This makes a great chilled summer salad.
SAUCE
1 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 garlic cloves, minced
2 teaspoons grated ginger
¼ teaspoon crushed red pepper flakes (optional)
CHICKEN
3 tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup cornstarch
In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes. Heat the oil in a large skillet or wok over medium-high. Toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.
1 large head of cabbage
Olive Oil
Salt & Pepper
Preheat the oven to 425ºF. Pour a teaspoon of olive oil over a rimmed sheet pan. Rub to coat. Cut the cabbage into large round “steak” disks. Season all over with salt and pepper and olive oil. Roast for 20 to 25 minutes and enjoy.
2 red bell peppers
4 scallions
14 ounces diced tomatoes
1 lemon
18 ounces Italian pork sausage (casings removed)
1 teaspoon chili flakes
12 ounces rigatoni pasta
4 tablespoons cream cheese
6 tablespoons sour cream
6 tablespoons parmesan cheese
2 tablespoons butter
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Gruyere cheese
Bring a large pot of salted water to a boil. Wash and dry produce. Halve, core and thinly slice peppers into strips. Trim and thinly slice scallions. Zest and quarter lemon. Heat a drizzle of olive oil in a large pan. Add peppers and scallions; cook, stirring, until slightly softened. Season with salt and pepper. Add sausage to pan; cook, breaking into pieces until browned and cooked through, 4-6 minutes. Season with salt and pepper and a pinch of chili flakes. Once water is boiling, add rigatoni and cook until al dente, reserving ½ cup pasta water. Add half the diced tomatoes to sausage mixture and cook until softened. Stir in cream cheese, sour cream and parmesan cheese, pasta water as needed and butter. Season with salt and pepper and lemon zest to taste. Add pasta and toss to coat.
1 ½ cups sour cream
½ cup mayonnaise
1 teaspoon dill weed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt and pepper, each to taste
Combine all ingredients in a small mixing bowl. Chill 30 minutes before serving to allow flavors to intensify.
¼ cup warm water
2 teaspoons granulated sugar
1 ½ teaspoons active dry yeast or instant (rapid rise)
3/4 cup warm milk
3/4 cup plain Greek yogurt or natural plain yogurt
¼ cup vegetable oil plus 2 tablespoons extra for cooking
2 cloves garlic minced
4 cups plain flour plus extra for dusting -- 19 ½ oz. or 560 g
1 teaspoon baking powder
1 teaspoon salt
GARLIC BUTTER TOPPING
3 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon fresh chopped cilantro or parsley
Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes. Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size. When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan. FOR GARLIC BUTTER TOPPING
Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
Cucumber
Avocado
Feta
Lemon
Olive Oil
Salt & Pepper
Chop cucumbers and avocados. Crumble feta. Combine olive oil, lemon juice and salt and pepper to taste. Gently combine cucumbers, avocado and feta, then drizzle with dressing.
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