No Knead Peasant Bread

4 c flour

1/2 Tbs salt

2 tsp sugar

1 Tbs yeast

2 c warm water

Soften yeast in water with the sugar for 5 minutes.  Whisk together flour and salt in a large bowl.  Add yeast mixture and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.

Cover bowl and let the dough rise until doubled, about 1-1.5 hours.

Place an oven rack in the center of the oven.  Preheat oven to 425.  Generously grease a 9-inch pie plate (or an 8.5 X 4.5 inch loaf pan) with cooking spreay.

Scrape dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl.  Lightly grease your hands and shape the dough into a circle loaf shape, tucking edges under.  Place in the prepared pan.  It's FINE if the loaf is ugly!

Let dough rest, uncovered, for 15-20 minutes until slightly puffy.

Bake for 15 minutes.  Reduce heat to 375 and continue baking for another 15-20 minutes or until golden.

From Mel's Kitchen Cafe

Grandma Hansen's Cranberry Relish

4 c fresh cranberries (1 lb) (these are usually sold in 12 oz. packages, so adjust accordingly!)

2 oranges (seeds removed)

2 c sugar

Put cranberries and oranges (including the rind) through the food grinder.  Stir in the sugar and chill.  Makes 2 pints.  Keeps well in the fridge for weeks.

For extra fun, can also add (for every 1 cup relish): 

-1/4 c shredded coconut

-1 tsp lemon juice & 1/2 c thinly sliced celery

-2 Tbs raisins and 1/4 c chopped walnuts

-1/4 tsp ginger and 1 Tbs thinly slivered orange or lemon rind.

For a molded salad, add relish to red jello and add apples, celery, nuts.

From Grandma Hansen

Grandma's Jello Salad

2 small jello packages-- one lime, one lemon jello

1 c sugar

2 c boiling water

1 large can of pears (chilled)

2 c heavy cream

2 tsp vanilla (for the whipped cream)

Empty the jello packets into a pan with the sugar.  Boil the water (enough for both packets) and stirring really well, dissolve the jello and sugar.  Then drain all of the pear juice into the pan (add cold water if it's not a full 2 cups). 

Put the jello in the fridge to let it set, but not all the way (that way it will be smoother).  

Whip the cream, then add the vanilla at the very last minute.  

Once the jello is soft set, stir in the whipped cream and pear chunks.  

Put it back in the fridge to finish setting.

From Grandma Bentley

Homemade Ranch Dressing

3/4 c mayonnaise
3/4 c sour cream

1 Tbs olive oil

1/2 Tbs lemon juice

1/4 c buttermilk

4 green onions (green pars only)

3 Tbs freshly chopped cilantro

1 tsp dill

1 clove garlic, minced

1/2 tsp salt

freshly ground pepper

Blend everything together.  Can add more buttermilk if too thick.

Modified slightly from Mel's Kitchen Cafe

Bacon Tortellini Bake

1 package (20 oz) refrigerated cheese tortellini

3 c broccoli florets, chopped small

1/2 lb bacon strips, cut into 1-inch pieces

2 cloves garlic

1 Tbs flour

1 tsp dried basil

1/2 tsp salt

1/8 tsp freshly ground pepper

2 c milk (2%)

3/4 c shredded mozzarella cheese, divided

3/4 c grated Parmesan cheese, divided

1 tsp lemon juice

Preheat oven to 350.  Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain.

Cook bacon in a large skillet over medium heat until crisp.  Remove with a slotted spoon, drain on paper towels.  Discard drippings, reserving 1 Tbs in pan.

Reduce heat to medium-low.  Add garlic to drippings and cook, stirring, 1 minute.  Stir in flour, basil, salt, and pepper until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened.  Remove from heat.

Stir in 1/2 c mozzarella and 1/2 c Parmesan cheese and lemon juice.  Add tortellini, broccoli, and bacon, toss to combine.  Transfer to a greased 13 X 9 inch baking dish, sprinkle with remaining cheeses.  Bake, uncovered, for 15-20 minutes or until heated through and broccoli is tender.

From Taste of Home

Beef & Broccoli Ramen

1 to 1/5 lbs flank or sirloin steak, sliced thin (*can use hamburger!)
1 Tbs olive oil

1 Tbs sesame oil

1 Tbs grated ginger

2 garlic cloves, finely minced

4-6 c chopped broccoli florets

3 1/2 c chicken broth

4 (3 oz. each) packages of ramen noodles, discard flavor packets

Sauce:

1/3 c soy sauce

1/4 hoisin or oyster sauce

1 Tbs brown sugar

1 Tbs rice vinegar

Pat the beef dry and season lightly with salt and pepper.  In a small bowl, whisk together the sauce ingredients, set aside.

In a 12-inch deep skillet, heat the olive oil and sesame oil together over medium/med high heat until hot and rippling.  Cook the beef in a single layer until browned and mostly cooked through, 3-4 minutes.  Repeat if all the beef didn't fit int he first batch.  Remove the beef to a plate.

Add the ginger and garlic (may add a drizzle of oil if pan is dry).  Cook for about 30 seconds, stirring constantly.  Add broccoli and broth.

Break the ramen bricks into chunks and add them to the skillet.  Bring mixture to a simmer and cook until the ramen and broccoli are tender, 3-4 minutes, tossing and stirring the ramen to help it separate.

Add the beef back to the pot.  Whisk the sauce to recombine and add it to the pot.  Stir and toss to combine.  Cook at a gentle simmer for 1-2 minutes to heat through.  Serve immediately.

From Mel's Kitchen Cafe

Crispy Ranch Chicken Wraps

3 c cooked, chopped chicken

2 c lightly packed baby spinach, chopped

6 slices bacon, cooked and crumbled

1/2 c ranch dressing

1 Tbs dry ranch mix

1.5 c shredded cheese

6+ large tortillas

Combine chicken, spinach, bacon, ranch dressing, and powdered ranch in a bowl.  Stir together until even combined.

Sprinkle cheese across a tortilla, spread 1/3 to 1/2 c filling in a wide strip down the center of the tortilla.  Fold one side, then the other across the tortilla, press lightly to flatten.

Heat a griddle or nonstick skillet on the stovetop to medium heat.  Spray the seam side of the wrap with cooking spray (or brush with olive oil).  Place the wrap seam-side down on the preheated skillet.  Cook until golden brown and crisp, about 2-4 minutes, pressing lightly with a spatula to flatten a bit.  Spray the other side with cooking spray and flip, cooking for another 2-4 minutes.

Cut wraps in half and serve warm.

From Mel's Kitchen Cafe

20-Minute Tomato Pesto Pasta

1/4 c slivered almonds (pine nuts might work?)

10-12 oz. cherry or grape tomatoes

1/2 c packed fresh basil leaves

1 med. garlic clove, chopped

1/2 tsp red wine vinegar

pinch of red pepper flakes

3/4 tsp kosher salt

1/3 c extra virgin olive oil

1 lb. thin spaghetti noodles

1/2 c freshly grated Parmesan cheese (extra okay!)

fresh basil for garnish

Start your pot of salted water boiling and cook noodles according to directions.  While noodles are boiling, toast the almonds in a small, nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.

In a food processor or blender, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt.  Process for 1 minute.  Scrape down the sides and process again until the mixture is mostly smooth.  With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds.  Set aside.

Drain the noodles and return to the pot.  Pour the pesto sauce over the noodles, add the Parmesan cheese and toss to combine.  Serve immediately with extra Parmesan and fresh basil, if desired.  

From Mel's Kitchen Cafe

Watermelon Salad

Place bite-sized pieces of watermelon on a large plate.

Pour small amount of olive oil over watermelon

Grate goat cheese around the sides of the plate (the more the better!)

Put arugula on top.

Sprinkle salt over everything!

From Leah Bentley

Quinoa Patties

2 1/2 c cooked quinoa, room temperature

4 large eggs, lightly beaten

3/4 tsp salt

1/4 tsp pepper

1/4 c chopped flat leaf parsley

1/2 c freshly grated Parmesan cheese

2 cloves garlic, finely minced

1 c finely crushed Ritz crackers (about one sleeve) (can also use Saltines or panko crumbs)

1 Tbs olive oil

Combine the quinoa, eggs, salt and pepper in a medium bowl.  Stir in the parsley, cheese, and garlic.  Add the cracker crumbs and stir until combined.  If the mixture seems overly wet, add a Tbs or two more of cracker crumbs.  If too dry, add a Tbs or two of water or broth.  Let it stand for about five minutes so the liquid can be somewhat absorbed.  Take small handfuls of the mixture and form into little patties, about 1 inch thick, yielding about 11 or 12 patties.

In a large, nonstick skillet, heat the tbs of oil above medium heat until it is hot.  Add a single layer of the patties (probably about half of them) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting heat as necessary to prevent burning.  Flip the patties and cook about 5 more minutes.  Remove from skillet and repeat with remaining patties (adding more olive oil as needed).  Serve warm or at room temperature.

(Serve with roasted vegetables to make this a real meal!)

(If you can form patties, just throw it all in the skillet and stir fry it like fried rice-- it will still be delicious!)

From Mel's Kitchen Cafe

Super Bean Burritos

2 c cooked rice (brown or white)

2 Tbs olive oil

1 med onion, diced

3 garlic cloves, finely minced

1 can green chiles

1 tsp cumin

salt and pepper to taste

3 Tbs tomato paste

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 1/2 c water

10 oz frozen corn (or 1 can whole kernel corn, drained)

6 green onions, white and green parts finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

flour tortillas (about 16)

2 c shredded Monterey Jack cheese

Cook rice, set aside.  Heat oil in a large saucepan over medium heat.  Add onion, garlic, chiles, and cumin, season with salt and pepper.  Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn.  Add tomato paste and cooke, stirring for 1 minute.

Add one can of beans and gently mash in the pan (use a potato masher or a fork).  Add the second can of beans and the water and stir to combine.  Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pan.  Add corn, cook to heat through, 2-3 minutes.  Stir in onion and garlic powders.  Remove from heat, stir in green onion and cooked rice.

Fill each tortilla with about 2/3 c rice and bean mixture and 1/4 c cheese, fold in.

Serve immediately with salsa and sour cream.

From Mel's Kitchen Cafe

Curry Roasted Vegetables

1 head cauliflower

3 carrots

1 red onion

1 c frozen peas

2 Tbs olive oil

1.5 Tbs curry powder

1/2 tsp salt

Lemon Tahini Dressing

1/3 c tahini

1/3 c water

1/8 c lemon juice

2 garlic cloves, minced

1/2 tsp ground cumin

1/4 tsp cayenne

1/4 tsp salt

Preheat oven to 400°, chop the cauliflower into bite-size chunks, peel and slice the carrots, slice the red onion into 1/4-inch wide slices.

Place the cauliflower, carrots, and red onion on a baking sheet lined with parchment paper.  Drizzle olive oil over the top, then add curry powder and salt and toss to combine and evenly coat.  Spread the vegetables out into an even layer.  Roast for 20 minutes, stir, then roast for another 15 minutes. Add the frozen peas, stir again, and bake for another 5 minutes.

While vegetables are roasting, make the lemon tahini dressing by combining all ingredients in a blender or food processor and blending until smooth.  Set aside.

Drizzle lemon tahini dressing on vegetables and enjoy!  (Can also be eaten on top of a bed of greens or rice!)

Modified very slightly from Budge Bytes

Kathy's Chicken Salad

2 c diced/shredded cooked chicken

1/2 c diced celery

1/4 sliced green onions

1 1/2 c shredded or thinly sliced cabbage

1/3 c dried cranberries

1/4 c chopped fresh cilantro

1/4 c toasted silvered almonds

1/4 c Mango Chutney (I found this in the Indian section of the grocery store)

1/4 c mayonnaise

1/2 tsp apple cider vinegar

kosher salt 

pepper

Combine chicken through almonds in a medium-large bowl.  Whisk together chutney, mayo, and vinegar in a small bowl, add to salad and gently combine.  Season to taste.  Chill for 30 minutes before serving.

From Our Best Bites

Chickpea Salad

2 cans garbanzo beans, rinse, drain and chopped

1/2 c raw cashews, chopped

1 avocado, cut in small chunks

4-6 green onions, sliced

2 tbs sweet relish

1 green pepper, chopped

1 c mayonnaise (maybe extra)

2 tsp dry mustard

2 heaping tbs sour cream

2 tsp dried parsley

dash of dill

dash of pepper, sea salt

Mix in bowl, serve on bread with lettuce, tomato slices, and more mayonnaise!

Modified from Simple, Heathy, Tasty

Minestrone Soup

1 Tbs olive oil

1/2 c finely chopped onion

3/4 c chopped celery (about 2-3 ribs)

3/4 - 1 c chopped carrots (about 2-3 carrots)

1 small zucchini, quartered and chopped

1 1/2 c frozen green beans

3 garlic cloves, finely minced

1 tsp dried basil

1 tsp salt

1/2 tsp dried oregano

1/4 tsp black pepper

28 oz. crushed tomatoes

6 c chicken broth (can use vegetable broth!)

15 oz. white beans, rinsed and drained

1 c small pasta (shells, ditalini, or elbow would all work)

Parmesan cheese, as garnish

Baguettes, just because!

In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery, carrots, and zucchini.  Cook, stirring occasionally, until the onions start to soften, 4-5 minutes.

Add the green beans, garlic, basil, salt, oregano, and pepper.  Cook for another minute or so, stirring often.

Stir in the crushed tomatoes and chicken broth.  Bring soup to a simmer and cook for 8-10 minutes or until the vegetables have softened a bit.

Stir in the beans and pasta and cook for 10-11 minutes or until the pasta and vegetables are tender.

Serve with Parmesan cheese.

From Mel's Kitchen Cafe

Avocado Chicken Salad

6 c cooked chicken, chopped or shredded 

4 large avocados, cut into small pieces

1 1/3 c mayonnaise

generous splash of hot sauce

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 Tbs lime juice

2 Tbs fresh cilantro, finely chopped

Combine chicken and avocado in a medium size mixing bowl.  Stir mayo, hot sauce, salt, pepper, lime juice, cilantro in a small bowl until well combined, add dressing to chicken and mix well.  

From Barefeetinthekitchen

Blender Rolls

2 1/2 c hot water (as hot as it will come out of the tap)
1/2 c butter

1/3 c granulated sugar

2 tsp salt

2 large eggs

7 c flour (35 oz)

1 1/2 Tbs yeast

6 Tbs butter, melted

Add the hot water, butter, sugar, and salt to a blender and blend for 10-15 seconds, until well combined.  Add the eggs and blend until smooth.  Add yeast and blend for another second or two.

Put flour in a large bowl, pour wet ingredients over and stir with a spoon (or use your hands) until well-combined and no dry streaks remain.  The dough will be sticky and bumpy.

Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.

Divide dough in half.

For folded square rolls, on a lightly floured counter, roll half the dough into a thick rectangle, about 9 X 14 inches.  Cut in half lengthwise and cut each half into six rectangle pieces.  Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and fold in half.  Repeat with remaining dough, spacing the rolls about 1/2 inch apart.

Cover the rolls and let rise until puffy, about 1 1/2 hours.

Preheat oven to 375, bake for 15-18 minutes or until golden.  If desired, brush tops with melted butter while still warm.  

From Mel's Kitchen Cafe

Teriyaki Chicken Alfredo

1/2 lb fettuccini noodles

2 Tbs oil, divided

4 c chopped veggies (broccoli, zucchini, squash, bell pepper, etc.)

For the chicken:

1 lb boneless, skinless chicken breasts, diced into 1 inch pieces

1 tsp garlic powder

1 tsp onion powder

1 tsp dry ginger

1/4 tsp black pepper

1/2 tsp kosher salt

Additional ingredients

3 Tbs butter

1 c heavy cream

1/4 c good teriyaki sauce

Cook pasta in salted water according to package directions.

Heat a large skillet over medium heat.  Add 1 Tbs oil and cover pan, then add vegetables.  Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you like them, about 5-10 minutes.  Remove from pan and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper, and salt.  Add remaining Tbs oil to skillet, tilting again, and add chicken and cook until done.

Push chicken to one side of pan and add butter to open side to melt.  Add cream and teriyaki sauce, whisking together, then use a rubber spatula to stir it around with the chicken.  Bring to a low simmer and cook about 2 minutes.  It will thicken slightly as it cooks.

Turn off heat, and add pasta and vegetables to pan and toss everything together.  Season with salt and pepper (DON'T SKIP).  Sauce will thicken upon standing.

More teriyaki sauce might be good at this point, too.  

From Our Best Bites

Pumpkin Alfredo

1 lb fettuccini noodles, cooked according to directions

8 Tbs butter

1/2 c sage, roughly chopped

5-6 cloves garlic, finely minced

1 c heavy cream

1 c pumpkin puree

1.5-2 c freshly grated Parmesan cheese

kosher salt to taste

While pasta is cooking, melt butter in a large pan.  Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon to fish out the sage, letting butter drip back into pan.  Set sage on paper towels to drain, set aside.

Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and stir to melt.  Sauce should be bubbling for a few minutes.  If it feels too thick, add more cream (or more pumpkin if it feels too thin-- this is very forgiving!).  Add salt to taste.

Drain noodles and add them to the pan with the sauce, toss to combine.  Top with more Parmesan if desired and sprinkle sage on top.

From Our Best Bites

Broccoli Salad

2 large bunches broccoli (using only the florets)

1 med. onion chopped
1 can water chestnuts, drained, chopped smaller
1 lb. bacon, cooked & crumbled
1 1/2 cups sunflower seeds (salted or unsalted)

Dressing:
1 c. Miracle whip
1/2 c. sugar
2 Tbs. vinegar
Optional: 2 tsp. hot sesame oil for an "Asian" taste.

Mix dressing, then pour over salad. Save bacon and sunflower seeds to mix in last before serving.

From Jacqui Skousen

Reese's Peanut Butter Bars

1 c butter (melted)

2 c graham cracker crumbs

1/4 c brown sugar

1 3/4 c powdered sugar

1 c peanut butter

1/2 tsp vanilla

12 oz. milk chocolate chips

Combine everything except chocolate chips in a medium size bowl.  Stir until the mixture is smooth and creamy.  Pour into a 9 X 13 pan.  

Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes, stir and pour over the peanut butter mixture.  Spread the chocolate with a spatula.  

Refrigerate bars for one hour.  Cut while bars are still cool.

Instant Pot Stock

Turkey or chicken carcass

1 yellow onion

1-2 carrots

1-2 stalks celery

2 cloves garlic

2 bay leaves

whole peppercorns (about 10)

1 tsp apple cider vinegar

8 c water

1/2 tsp salt

Turn Instant Pot to saute mode, add carcass pieces and saute for 2-3 minutes, or until browned pieces begin to stick to the bottom of the pot.  Press the cancel button to turn off the heat.

Cut the ends off the onion, then cut into half or quarters.  Remove any of the papery skin that has dirt on it, otherwise you can leave the skin on.  Scrub the carrots and celery and cut in half so they fit in the pot easily.  Peel garlic cloves and add them, along with the bay leaves, peppercorns, and a splash of apple cider vinegar.

Pour 8 cups of cool water over the contents, lock lid in place, close the steam valve, and cook for 30 minutes.  Once finished, allow steam to dissipate naturally for about 15 minutes, then open lid.  Pour stock through a fine mesh strainer, keep in air-tight container and refrigerate until cool.  

From Budget Bytes

The BEST Creamy Chicken Soup

1-2 tsp olive oil
3-4 med carrots, peeled and diced
3 stalks celery, diced
1/2 c onion, diced
3-4 small golden potatoes, diced
4 c chicken broth
1 Tbs chicken bouillon
3 bay leaves
1 Tbs dried parsley
1/2 Tbs herbs de provence
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp coarsely ground black pepper
3.5 c half-and-half
3-4 c cooked, chopped chicken
Shredded Parmesan cheese for garnish

Roux:
6 Tbs flour
3 Tbs butter
3 Tbs olive oil

In a 4-quart pot, heat the olive oil over medium heat.  Add the carrots, celery, and onion and saute for a few minutes, then pour in broth, potatoes, bouillon, and all spices.  Stir to combine.

Bring to a simmer and cook, uncovered for 12-15 minutes, until vegetables are tender.

Make the roux by melting butter with olive oil, then adding flour and whisking until you have a smooth paste.  Remove from heat.

Add half-and-half to the soup and heat through.  Add roux and cook, stirring or whisking constantly over medium heat until the soup thickens and gently simmers, 5-7 minutes.

Stir in the chicken and season to taste (I added 1 tsp salt and some freshly ground pepper) and heat through.

Remove bay leaves and serve with a sprinkle of cheese.

From Mel's Kitchen Cafe