Brown Rice Salad

Brown Rice Salad with Tomatoes and Peas

Ingredients: 

¾ cup brown rice 

Salt 

2 cups fresh or thawed frozen peas 

1 tablespoon minced garlic 

1 small red onion, halved and thinly sliced  

2 cups cherry tomatoes, halved 

¼ cup olive oil, or to taste 

1 tablespoon red wine vinegar, or to taste 

Black pepper 

¼ cup crumbled ricotta salata, feta, or other salty cheese 

1 cup chopped fresh basil

Directions: 

1.  Put the rice and a pinch of salt in a small saucepan with water to cover by about 1 inch. 

Bring to a boil, then lower the heat so the mixture bubbles gently. 

Cover and cook for 30 to 40 minutes, checking occasionally to make sure the water is not evaporating too quickly 

(add a little more liquid if necessary).

 2. When the liquid has been absorbed, taste and see if the rice is tender, or nearly so. 

If not, add about ½ cup water and continue to cook, covered. 

 3. When the rice is tender, turn off the heat, stir in the peas with a fork, and let the mixture sit, covered, for 15 or 20 minutes, 

during which time it will become a bit drier and cool off a bit.

 4. Put the rice and peas, garlic, red onion, and tomatoes in a large bowl. 

Add the oil and vinegar and sprinkle with salt and pepper. 

Use 2 big forks to combine, fluffing the rice and tossing gently to separate the grains. 

 5. Stir in the cheese and basil. Taste and adjust the seasoning; moisten with a little more oil and vinegar if necessary. 

Serve at room temperature . 

Broccoli Breakfast Frittata

Broccoli Breakfast Frittata 

Ingredients: 

 1 bunch of broccoli cut in 3/4 in. pieces including stems

 1 Tablespoon vegetable oil

 1 Cup onions, sliced

 2 cloves garlic, minced

 6 eggs

 1 teaspoon salt

 1/8 teaspoon nutmeg

 1/8 teaspoon pepper

 1/2 Cup Sharp Cheddar cheese, shredded 

Directions: 

1. Place the broccoli in a saucepan and cover with water. Over medium heat, bring the water to a boil, adjust to low, cover and cook 10-12 minutes or until the broccoli is crisp tender. Drain and set aside.

 2. In a skillet over medium heat the oil and add the onions and garlic, cooking for 5-6 minutes, stirring often, until tender. 

 3. Add the broccoli to the skillet.

 4. In another mixing bowl add eggs and lightly beat. Stir in the salt, nutmeg and pepper until well combined. 

 5. Pour the mixture into the skillet with the vegetables. 

 6. Sprinkle the cheese over the top covering the entire mixture. 

 7. Cover the skillet and cook on low heat for 10 minutes or until set. 

 8. Set the oven to broil and allow it to preheat. Place the pan under the broiler heat for 2 minutes or until top is browned.

Cajun Buffalo Wings

Cajun Buffalo Wings 

Ingredients: 

24 chicken wings 

1 cup mild tomato chili sauce  

¾ cup honey 

1 cup red wine vinegar 

¼ cup Worcestershire sauce 

1 tablespoon crushed red chile flakes 

6 cloves garlic, minced 

¼ cup chopped fresh oregano 

1 green onion, ends trimmed, minced

Directions: 

1. Cut off wing tips. 

2. In a bowl large enough to hold the wings, combine all the remaining ingredients. 

Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 4 to 24 hours.

3. Preheat the oven to 375°F. Line a shallow baking pan with foil. 

Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. 

4. Drain the chicken and reserve the marinade. 

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. 

Drain the accumulated liquid from the pan. 

Baste the wings with the reserved marinade, turn them over, and baste again.

5. Roast until the wings turn a mahogany color, about another 30 minutes. 

Cut the wings in half through the joint. Serve hot or at room temperature.

Peach and Mango Smoothie

Peach and Mango Smoothie  

Ingredients: 

 1 cup fresh sliced peaches 

 1 cup fresh sliced mangoes 

 1 6-ounce container vanilla yogurt 

 2/3 cup orange juice* 

 1 tablespoon honey

 3/4 cup ice cubes

Directions: 

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

 * If to thick add more orange juice as needed. 

Banana Coconut Cake

Banana Coconut Cake 

Ingredients: 

2 cups all-purpose flour  

¾ cup sugar  

1 ½ teaspoons baking powder  

¾ teaspoon baking soda  

1 cup of mashed ripe banana   

1 cup of shredded coconut  

½ cup milk  

½ cup melted butter  

1/2 teaspoon salt

2 eggs  

1 teaspoon vanilla

Directions: 

 1. Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. 

Add in banana, coconut, coconut milk, eggs, butter, and vanilla. 

 2. Beat all together with an electric mixer on low speed until combined, 

then mix on medium speed for three minutes.

 3. Grease and flour two 8 -inch springform baking pans and pour in batter. 

Bake on baking sheet in center of the oven at 350 degrees F for 30 to 35 minutes or until a toothpick inserted comes out clean.

 4. Cool on racks for 10 minutes before removing cakes.

Carmelized Coconut Frosting

12 tablespoons unsalted butter  

1 pound of sifted powdered sugar  

6 tablespoons full fat coconut milk  

2 teaspoons vanilla extract  

4 tablespoons caramel sauce

1/8 teaspoon salt  

1 cup shredded coconut

1. In a small saucepan, cook the butter until brown  Pour butter through a fine sieve into a heatproof bowl  Let cool.  

Pour cooled butter into mixing bowl  With an electric mixer, whisk butter, adding powdered sugar a bit at a time.

2. When mixture is too thick to take any more sugar, add 1/3 of the coconut milk and ½ of the caramel sauce.  

When all is incorporated, add the rest of the coconut milk and caramel sauce, adding more coconut milk if necessary 

until all the powdered sugar has been incorporate.

3. Add in the shredded coconut and salt and incorporate well, adding tiny bits more of coconut milk if necessary to create a spreadable consistency. 

 Spread onto cakes and cover to taste.

Texas-Style Barbecue Sauce

Texas-Style Barbecue Sauce 

Ingredients: 

¼ cup vegetable oil 

2 large onions, minced 

¼ cup celery, finely chopped 

4 garlic cloves, peeled and minced 

½ cup apple cider vinegar 

¼ cup distilled white vinegar 

¾ cup ketchup 

½ cup tomato sauce 

½ cup water 

2 tablespoons Worcestershire sauce 

1 tablespoon chili powder 

1½ teaspoons ground cumin 

1 teaspoon hot paprika 

1 tablespoon salt

Directions: 

 1. In a heavy saucepan, heat the vegetable oil over medium heat. 

Add the onion, celery, and garlic, and cook until softened, about 5-6 minutes.

 2. Add all the remaining ingredients and simmer the sauce, 

uncovered and stirring occasionally, for 20 minutes. It should be thick.

 3. Purée the sauce in a blender until smooth.

 4. Store in an airtight container in the refrigerator, where it will keep for a couple of weeks.

German Chocolate Pie

German Chocolate Pie 

Ingredients:  

9-Inch Single Deep-Dish Piecrust  

1½ Cups Shredded Sweetened Coconut  

1 Cup Chopped Pecans 

4 Squares (4 oz) Semisweet or Bittersweet Chocolate 

¼ Cup Butter  

¼ Cups Half-and-Half  

1½ Cups Sugar 

3 Tbsps Cornstarch 

1½ Teaspoon Salt 

2 Eggs, Lightly Beaten 

1 Teaspoon Vanilla Extract 

Directions: 

 1. Heat the oven to 375 degrees F. 

Line a 9-inch deep-dish pie pan with crust and then crimp the edges.

 2. Combine the coconut and pecans in a medium bowl and mix them well.

 3. Break up or chop the chocolate into small chunks. 

Combine it with the butter in a medium saucepan and cook over medium-low heat until melted, 

swirling the pan to help things along. Add the milk, stir well, and set aside.

 4. In a medium bowl, combine the sugar, cornstarch, and salt, and use a fork or a whisk to combine them evenly. 

Add the eggs and vanilla and stir to combine everything very well. 

Scrape it into the chocolate mixture, and stir well. Pour this fairly smooth, thick chocolate filling into the pie shell. 

Sprinkle the coconut-pecan mixture evenly over the top.

5. Place the pie on the lower shelf of the oven. 

Bake until the filling is puffed up, lightly browned, and fairly firm, 45 to 55 minutes. 

Place the pie on a cooling rack and let cool to room temperature. 

Cover and refrigerate until shortly before serving time. Serve lightly chilled.

Mediterranean Style Pizza

Mediterranean Style Pizza


Ingredients:

Crust:
2 tablespoons cornmeal
2½ cups Original Bisquick mix
1 package fast-acting dry yeast (2¼ teaspoons)
½ cup plus 3 tablespoons warm water (105°F to 115°F)

Topping:
½ cup basil pesto
½ cup sun-dried tomatoes in oil, drained, cut into ½-inch pieces
1 can (14 oz) artichoke hearts, drained, chopped
1 cup shredded mozzarella cheese
1 package (4 oz) crumbled feta cheese

Directions:

 1. Heat oven to 425°F. Lightly grease 15 x 10 x 1-inch pan with shortening or cooking spray.
Sprinkle with cornmeal, tapping off any excess.

 2. In large bowl, stir Bisquick mix and yeast. Add water; stir until dough leaves side of bowl.
On surface sprinkled with additional Bisquick mix, lightly knead dough 1 minute.
Roll out to 15 x 10-inch rectangle. Place dough in pan; crimp edges, forming a rim

 3. Spread pesto over dough. Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.

 4. Bake 12 to 16 minutes or until cheese is melted and crust is golden brown.