Cincinnati Skyline Chili

 Cincinnati Skyline Chili

In the city of Cincinnati, Ohio this dish is almost a religion! There are chain restaurants named for the dish. It is not unusual to find the dish on the menu at many other restaurants. You can buy the sauce in cans and sources will ship it. I found this recipe on a blog. Notice the cheese is cheddar cheese but any cheese will do that blends with the chili.  Make half of this recipe if you don't need to serve 12.  This recipe is a one pot prep.
Ingredients with Directions:

2# ground beef (85-15)

5 cups boiling water

Place meat in boiling water and with I long handled spoon, break meat into small pieces and cook.  Cook 20 minutes and when the protein surfaces skim the surface to remove this "film".  

Add each ingredient individually to layer the flavors,

2 cups onion, chopped fine

1/2 teaspoon cayenne pepper

1 large bay leaf

3 large garlic cloves, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 oz. unsweetened chocolate powder

Salt to taste

3/4 teaspoon apple cider vinegar

Simmer on low for 1 hr., stirring occasionally to prevent scorching.

While the pot simmers on low, make the tomato "paste".

8 ounces tomato sauce

3 teaspoons tomato paste, stir 2 minutes

Add 2 teaspoons ground cinnamon and simmer 15 to 20 minutes.  Prepare your paste while it simmers.

Toppings:

Plenty of Cheddar Cheese. (That is required)

Optional:

Raw diced onion,  Kidney beans,  Hot Sauce

Directions:

Bring a pot of water to a boil.  Place ground beef in water and break into small bits.  Protein will surface looking like a scum.  Skim it from surface.  Continue for 20 minutes until meat is cooked. 

Layer the flavors adding each ingredient and herb stirring to blend after addition according to directions.  Simmer 1 hour on low stirring occasionally to prevent scorching. Add tomato paste and stir for 10 minutes.   Add cinnamon and simmer 15 to 20 minutes 

To make paste: In another skillet with a stick-free surface and while the mixture is simmering, place the tomato sauce and paste.  Stirring constantly for 2 minutes over a medium to medium low heat to concentrate the mixture.  When your spoon creates a division in the mixture that remains instead of returning to the pool of sauce, place in the mixture of meat and spices..

Serve over cooked spaghetti and top with plenty of cheddar cheese.

Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

Butter Beans With Smoked Pork

Butter Beans With Smoked Pork

This butter beans recipe with smoked pork shank is a hearty, Southern-style classic. It’s an easy, one-pot dish perfect for cozy dinners, and 

the leftovers taste even better the next day!
Ingredients:
1 pound dried Butter Beans
1 smoked pork shank, or pork hock
6 cups chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon dried thyme, crumbled
½ teaspoon salt
2 bay leaves
¼ cup fresh lemon juice
Fresh thyme, for garnish

Directions:
Quick pre-soak: Fill a 6 quart Dutch oven or large pot half full with of cold water and bring to a boil over high heat. Add the beans and return to a boil. Immediately remove the pot from the heat, cover, and let rest for 30 to 40 minutes. Drain the beans in a colander and rinse with cold water.

Return the beans to the pot and add the chicken broth, to cover the beans by 1-inch. Add the smoked pork shank, onions, garlic, thyme, salt and the bay leaves.

Bring the pot to a boil then immediately reduce the heat to medium-low and simmer the beans for 50-60 minutes or until they are tender.
Remove the pot from the heat, transfer the pork shank to a carving board. When the meat is cool enough to handle, remove and discard the bone, skin and any gobs of fat.

Use a fork to break or shred the meat into smaller chunks and return to the pot of beans. Stir in the lemon juice and ladle the beans into serving bowls garnished with fresh thyme sprigs.

Notes
The quick soak cuts down the cooking time and helps the beans cook evenly. Gentle simmering is key. A hard boil will wreck your beans and turn them into mush.

Butter beans can go from perfectly tender to overdone quickly. Begin checking for doneness at the 50-minute mark. When tender to the al-dente stage, remove the pot from the heat.

If your beans have been sitting in the pantry for years, they may not soften. Check the expiration date. 

Acid can keep the beans from softening properly, so stir the lemon juice in last.

A pork shank, cut from below the shoulder, is meatier than a smoked pork hock, which has more bone, fat, and gristle. For this recipe, the pork shank is the best choice.

I found a very tasty shredded smoked pork packaged in the refrigerated section at Costco. It is wood smoked and not the pork flavored with Liquid Smoke.

Blooming Onion With Dipping Sauce

Blooming Onion With Dipping Sauce

Breaded and deep-fried onions are a staple in many restaurants. They're also delicious at home, but they can be difficult to make. If you're looking for an easier way to enjoy this appetizer, consider using your air fryer! Read on for step-by-step instructions on how to make the perfect air fryer blooming onion.
Ingredients:
1 large sweet onion
2 large eggs
1/2 cup buttermilk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon kosher salt
1 pinch cayenne pepper, or black pepper
Directions:
Preheat your air fryer to 350 degrees F, air fryer setting.
Slice the top 1/2 inch of the stem end of the onion and peel the whole onion.
Place the onion cut side down so the root end is facing up on a cutting board.
Taking a knife, about 1/2 inch from the root, cut down four slices, so the onion is now cut into fourths but still intact. Between those cuts, make three more even cuts, making sure not to cut through the root or accidentally cut off a chunk. Turn the onion right side up and generally separate the petals, set aside.                                                                              

In a medium-sized bowl, big enough to fit the onion, whisk the eggs and buttermilk together, set aside.  

In another medium-sized bowl large enough to fit the onion, whisk together the flour, onion powder, garlic powder, paprika, salt, and cayenne.

The best you can dip the onion in the buttermilk mixture, coating everything. You may need to use your hands for this. Place the onion into the flour and coat with the flour. 

Separate the petals in each step to make sure to coat. Shake off any excess flour. Dip the onion once again in the buttermilk mixture the once again in the flour mixture. You can also open the petals up and sprinkle the flour inside to make sure everything is coated.

Spray the air fryer basket with cooking spray.

Place the onion cut side up into the basket.

Spray very generously with cooking spray.

Air Fry for 20-25 minutes, or until golden brown, and the onion is tender.  

About every 8 minutes, open up the air fryer and respray cooking spray on top.

Serve with the dipping sauce.

Dipping Sauce
Ingredients:

½ cup mayonnaise
2 tablespoons cream-style horseradish sauce
1 tablespoon ketchup
⅓ teaspoon paprika
⅓ teaspoon cayenne pepper
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
Directions:

Combine the ingredients and refrigerate until ready to serve. Best to make ahead allowing flavors to develop and meld.

Grilled Bread With Cottage Cheese Ranch And Hot Honey

                                                       

Grilled Bread With Cottage

Cheese Ranch and Hot Honey

Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads.  Serves 6 with leftover dip

Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling

Directions:
Preheat grill to high, about 450°F (232°C).

Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.

Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.

Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.

Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.

Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip

Cider-Brined Spareribs With Maple Pepper BBQ Sauce

Cider-Brined Spareribs with 

Maple Pepper BBQ Sauce

This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat.

Ingredients:

Brine
8 cups (2 L) non-alcoholic apple cider
1 bay leaf
2 sprigs fresh rosemary
1 head garlic, cut in half horizontally
1 tbsp (15 mL) whole black peppercorns
1/2 cup (125 mL) kosher salt or 6 tbsp (90 mL) fine sea salt

Spice Rub and Ribs

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) dry mustard
2 tsp (10 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground sage
2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each

BBQ Sauce
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) yellow mustard
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder

Directions:
 For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.)

For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight container. (Spice rub can be stored in a cool, dark place for up to 6 months.)

To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine any longer or ribs will get too salty.

Preheat oven to 325°F (163°C).

Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours.

While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until combined. Set aside.

Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side.  Serves 4 to 6

Vegan Red Beans And Rice ~ Instant Pot

    

Vegan Red Beans and Rice ~ Instant Pot

Ingredients:
1/4 cup vegetable oil
one large yellow onion, chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yelloe Tofu paste

2 teaspoons smoked paprka

1 teaspoon sweet paprika

1 teaspoon onion powder 

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage, optional

1 pound dried red kidney beans (no need to soak)

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoons dried thyme

1 teaspoon soy sauce

Cooked rice for serving

Sliced scallions

Louisiana-style hot sauce, for serving

Directions:
Use the saute setting on the electric pressure (Insta-Pot) cooker and heat the oil. Add the onion, season with salt and cook, stirring occasionally, until limp and translucent, about 8 to 10 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes.  Add the chopped garlic and miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, and sage (if using).  Grind in a generous amount of pepper and add 3/4 teaspoon salt.  Stir well to combine all the ingredients, then tuen off  t the saute setting.

Add the beans, bay leaves, thyme, and 5 1/2 cups water.  Scrape the bottom of the pot to loosen any brown bits,  Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then reduce the remaining pressure manually and open the lid.  Add the soy sauce and season to taste with salt and cayenne.  Using a fork mash some of the beans against the side of the pressure cooker to make the mixture creamy.  It will continue to thicken as it sits, or you can turn on the saute setting and let the mixture bubble for a few minutes to thicken.  Discard the bay leaves and thyme sprigs.  Top the beans with hot cooked rice and scallions, serve with the hot sauce.

Chicken And Rice Casserole

Chicken and Rice Casserole

It is a quick and easy dish, one to keep the recipe handy!

Ingredients
2 Tablespoons butter
2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
Salt/Pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups white long grain riceuncooked
16 oz bag frozen broccoli floretsthawed
10.5 oz Condensed Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese separated
Casserole Topping
1 cup Ritz crackers crushed
2 tablespoons melted butter

Directions:
Preheat oven to 350*F.

Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, and onion powder.

Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes.

Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Cover tightly and cook for 7 minutes.

Add the broccoli to the rice and turn off the heat. Cover and let stand for 10 minutes, do not stir.

Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese. Stir only to combine.

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 15 minutes.

Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.

Let the casserole sit for 5 minutes prior to serving.

 

Loaded Broccoli, Cheese, & Potato Soup

 

Loaded Broccoli, Cheese & Potato Soup

Ingredients:

2 - 14.5 oz. cans chicken broth

2-3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed into small pieces

1 tsp. onion powder

2 small heads broccoli (washed and diced small)

3 Tbsp. butter

1/3 cup flour

3½ - 4 cups milk

4 cups shredded cheddar cheese

1 tsp. salt

½ tsp. garlic pepper

6 slices bacon, cooked and chopped

Directions:

In a large pot combine chicken broth, carrots potatoes and onion powder.

Bring to a boil, cover and simmer for about 10 minutes.

Add broccoli, cover and simmer for an additional 10 minutes.

While simmering, melt butter in a large sauce pan.

Whisk in the flour and cook for another minute (or until golden brown).

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until it is all melted.

Add salt and garlic pepper.

Pour cheese sauce into the large pot and stir until well combined.

Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed.

Top with bacon pieces and serve warm!!!

Fried Chicken /Air Fryer, ~ Chick-Fil-A Sauce

 

 

Air Fryer Chicken 

Chick-Fil-A Sauce

Ingredients:

Chicken
One Cut Up Chicken or an assortment of chicken thighs and chicken drumsticks.
Buttermilk Marinade:

2 cups buttermilk
2 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons Buffalo Hot Sauce (optional)
Flour Dredging Mixture:
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Directions:
Buttermilk mixture: Add the buttermilk, salt, black pepper, and Buffalo Hot Sauce to a large mixing bowl. Mix well. Then add your chicken. 

Place saran wrap over the chicken, and refrigerate for about 3 to 4 hours.

Spray your air fryer basket with olive oil.

In a large Ziploc bag, add the flour, cornstarch, salt, paprika, onion powder, basil, white pepper, garlic powder, oregano, and cayenne pepper. Mix well.

Then one by one, remove the chicken pieces and shake off the excess buttermilk mixture and then place them into the Ziploc bag. 

As you coat them in the flour mixture, add them to the greased air fryer basket, careful not to crowd the basket.

Spray the chicken with olive oil (this helps crisp up the skin for the air fryer)

Set the temperature to 390 degrees F for 25 minutes, halfway flip the chicken, and spray the chicken coating with olive oil spray.

Check the internal temperature before removing the chicken; it should be 165 degrees F.
Plate, serve, and enjoy!

***

Chick-Fil-A Sauce

Ingredients:
1/2 cup mayonnaise
3 tablespoons honey 
2 tablespoon yellow mustard
2 teaspoons lemon juice
1/4 cup barbecue sauce

Directions:
Blend all ingredients until well mixed. Refrigerate at least 30 minutes or until ready to used.

Turmeric Dip With Beet Chips

 

Beet Chips with Turmeric Dip

Here's a lighter, more colorful take on the usual chips and dip. Beet chips crisp up in a flash in the microwave. Keep close watch on them to make sure they don't scorch.

Serves 8 (serving size: about 1/4 cup chips and 2 tbsp. dip)

Ingredients:
3 medium beets, peeled and sliced to 1/16-in. thickness on a mandoline

1 cup plain whole-milk Greek yogurt
2 tablespoons chopped fresh chives
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon ground turmeric
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper

Directions:

Line a large microwave-safe plate with paper towels. Working in batches, spread beet slices on towel-lined plate; microwave at high for 3 minutes or until crisp.

Combine yogurt and remaining ingredients; stir well. Serve dip with beet chips.

Creamy Chicken And Corn Turnover

Creamy Chicken and Corn Turnover 

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 8 turnovers

Ingredients:
3/4 cup chicken broth
3/4 cup milk, divided
1/4 teaspoon  poultry seasoning
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried oregano
1/8 teaspoon black pepper
dash of paprika
6 tablespoons flour
2 cups cooked cubed or shredded chicken
1 cup frozen corn
1 box (2 sheets – 17.3 oz) puff pastry sheets, thawed
1/2 cup shredded cheddar cheese
1 egg

Directions:
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.

In a medium saucepan, combine the chicken broth and 1/4 cup of the milk. Add the Emeril’s Essence, salt, onion powder, oregano, pepper and paprika. Bring to a boil.

In a bowl (or in your measuring cup if you don’t want to get another dish dirty) whisk together the remaining 1/2 cup milk and the flour. Slowly add the flour mixture to the boiling mixture, whisking the whole time to avoid lumps. Continue to cook until the mixture has thickened, another minute or two. 

Season to taste.

Pour the mixture into a large bowl and add the chicken and the corn.

Lay the puff pastry sheets out on a work surface. Cut each sheet into 4 squares. Place a couple of heaping tablespoons of the chicken mixture on the center of each square. Top with about a tablespoon of the cheese. Fold over the puff pastry, creating a triangle, enclosing the filing in the center. Use the tines of a fork to press the edges down to seal. Transfer to the baking sheet.

Whisk the egg with a splash of water in a small bowl. Brush the egg over the top of each turnover. (You do not need to use all of the egg wash – just enough to coat each turnover.) Cut 1 or 2 slits in the top of each turnover to allow the steam to escape.

Bake in the oven until golden brown, about 30 minutes.

1. 
   

Crunchy Zucchini Fritters With Avocado Dill Dip

Crunchy Zucchini Fritters

With Avocado Dill Dip

This dish is perfect to take on a picnic or to a potluck! All I can say about this dish is, delicious. It is one of my all-time favorites!

Fritter:
Ingredients:
1 large zucchini (or 2 small ones)
1 clove garlic peeled and minced
1/4 cup fresh basil
1/4 cup fresh oregano
1 tbsp lemon zest
2 organic eggs or Flax Egg
1/4 cup gluten-free flour
1/4 tsp onion powder
to taste salt
to taste pepper

Directions:
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.


Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.

Recipe Notes:
If you want more veggies try adding a ½ cup of finely chopped kale or spinach!

Avocado Dill Dip

Ingredients: 

3 whole avocados
1 package or bunch of fresh dill
1 tablespoon of veganaise or alternative mayonnaise
1 teaspoon onion powder

Directions:
Remove meat from all 3 avocados place in a bowl
Finely chop dill – approximately 1/4 cup
Mash avocados using a fork
Add 1 tablespoon of veganaise to avocado and mix well
Add onion powder
Add dill
Mix well

Wings Baked With Seasoned Mayonnaise

Wings Baked With Seasoned Mayonnaise 

Coat each wing in: 
Helmans mayo, 
salt, 
pepper,
garlic powder, 
onion powder 
Lawrys seasoned salt
After a few hours in refrigerator sprinkle Parmesan cheese 

Refrigerate for a few hours, then add grated Parmesan cheese, spray with olive oil. Bake at 400*F for 15 minutes and lower to 390*F for 15 minutes. 

Offering of Ranch Dressing as a dipping sauce or serve plain.  They were delicious both with and without sauce.

Longhorn Steakhouse Prairie Dust ~ Steak Seasoning

Longhorn Steakhouse Prairie Dust

Ingredients:

1 tablespoon salt
1 1/4 teaspoons paprika
1 1/4 teaspoons ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander

Directions:

Blend all ingredients well. Season your favorite meat.

Vegan Gumbo

Vegan Gumbo

Ingredients
4 -6 cups vegetable stock
2/3 cup safflower oil
2/3 cup chickpea, all-purpose or whole wheat flour
1 1/3 cups chopped onions
2/3 cup chopped green bell pepper
2/3 cup chopped celery
1 cup button or portabella mushrooms (de-gilled), washed and sliced (optional)
1 medium carrot, chopped
3 cloves garlic, minced
1/2 cup chopped tomatoes
2 tablespoons soy sauce
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 1/2 cups fresh or frozen whole-kernel corn
1 1/2 cups fresh or frozen green peas
1 pound fresh or frozen okra, halved lengthwise or chopped
Salt
Black pepper
Cooked brown rice
Gumbo file powder*

Directions:
Heat stock in a medium saucepan; cover and keep warm over low heat. In a 4- to a 5-quart Dutch oven or heavy-bottomed soup pot, heat oil over medium-high heat. Whisk in flour and continue to whisk constantly, scraping sides and bottom to prevent burning. Continue until the mixture (known as a roux) becomes silky and a light milk chocolate color, about 5 minutes. Be careful not to let it scorch.

As soon as the color is right, reduce heat to medium-low. Add onion, bell pepper, and celery; cook, stirring occasionally until vegetables are just softened, 3 to 4 minutes. (The roux will continue to darken slightly to a dark milk chocolate color.) Remove from heat and transfer to a bowl. Measure 11/2 cups and return that amount to Dutch oven.  Serves 6 to 8

Sugar free bar-b-que sauce

Sugar-Free Bar-B-Que Sauce

Brown sugar, 
Mustard powder, 
Onion or onion powder 
Levels of heat... Aleppo, poblano, Thai and chipotle 
     are good choices. 
I use paprika and garlic as well. 
Canned pureed tomato is my base.

Amounts depend on personal tastes or preferences.