Anne’s Soy Glazed Salmon

Ingredients

  • 1/4 cup brown sugar (packed)
  • 1/4 cup olive oil
  • 3 tbsp. soy sauce
  • 2 tbsp. dry white wine
  • 2 tbsp. fresh lemon juice
  • 2 lbs. salmon

Directions

Preheat oven to 400 degrees.  Stir up all the sauce ingredients.  Place the salmon in a baking dish (a little olive oil on the bottom of the pan) and pour the glaze over the salmon and season with some fresh ground pepper.  Bake the salmon for 20 minutes (uncovered).

Shannon’s Cheese Souffle

Ingredients

1 cup Bisquik
6 eggs
1 cup milk
1 stick butter, melted
1 pt small curd cottage cheese
1 pound cheddar or jack cheese
9 oz choizo
1 can green chilies

Directions
Whisk all ingredients together and pour into a 9×13″ baking dish. (Can be refrigerated overnight at this point). Bake at 350 for 40 minutes. Edges will brown and center will be slightly jiggly when ready. Let stand 15 minutes before serving.

Pepper Pasta

Ingredients

  • 1 pound pasta
  • Olive oil
  • Grated romano
  • Pepper (a lot)

Directions
Boil pasta. Save 1 cup of water, drain the rest. Add olive oil and reserved water. Add romano and a lot of pepper.

Sara’s Spicy Chicken Dip

Ingredients

  • 2 chicken breasts
  • 8 oz Franks hot sauce
  • 8 oz cream cheese
  • 8 oz sour cream
  • 2 c colby jack
  • Ground celery seed
  • Garlic salt
  • Pepper
  • Onion powder

Directions
Boil chicken with spices to taste (or shred 1 small roasted chicken). Shred meat and soak in hot sauce for at least 1 hour. Combine sour cream, cream cheese, and cheese with additional spices. Add chicken mixture and stir well. Place in baking dish, cover with cheese and bake at 350° for 45 minutes. Serve with tortilla chips.

Sour cream, cream cheese, Franks, cheese is a good dip too.

Pomegranate Quinoa Salad

Ingredients

  • 3 cups cooked quinoa
  • Seeds from 1 pomegranate
  • ½ cucumber, diced
  • ¼ cup flat leaf parsley, diced
  • 12 cherry tomatoes, diced
  • 4 green onions, chopped
  • 2 T apple cider vinegar
  • 2 T lemon juice
  • 2 T olive oil
  • Zest from 1 lemon
  • Salt & pepper to taste
  • ½ cup toasted almond slivers

Directions
Mix quinoa through green onions. Mix apple cider through zest. Combine. Add salt, pepper and almond slivers.

Slow Cooker Chicken, Green Beans, Potatoes

Ingredients

  • 2 pounds chicken breasts
  • 1/2 pound fresh green beans, trimmed
  • 1 1/4 pound quartered red potatoes
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 t dried oregano
  • 1 t salt
  • 1/4 t pepper
  • 1/4 t onion powder
  • 2 cloves garlic, minced

Directions
Place chicken in slow cooker. Add green beans on one side. Add potatoes to the other side and mound high. Whisk together lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves. Pour over chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours.

Southwest Cilantro Chopped Salad

Ingredients

  • 1 head Romaine, chopped
  • 1 can black beans, rinsed
  • 1 orange bell pepper, diced
  • 1 pint cherry tomatoes, diced
  • 2 cups corn, thawed
  • 5 green onions chopped
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
  • 1-2 garlic cloves
  • 1/4 cup olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt

Directions
Puree cilantro through salt in blender. Combine everything and mix.

One Pot Chicken Alfredo

Ingredients

  • 2 chicken breasts (4 thin), diced
  • 3 garlic cloves, minced
  • 14 oz chicken broth
  • 1 cup heavy cream
  • 1/2 pound uncooked penne
  • 1 1/2 cup shredded parmesan

Directions
Saute chicken breasts. Add garlic and saute 1 minute. Add broth, cream and penne. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes. Stir in parmesan.

Don’t double, it doesn’t taste great as leftovers.

Chocolate Frosting

Ingredients

  • 3/8 cup softened butter
  • 3/8 teaspoon salt
  • 3/4 cup cocoa
  • 1/2 cup milk, warmed
  • 2 teaspoons vanilla
  • 5 1/4 cups powdered sugar

Directions

Combine butter, salt, cocoa. Add milk and vanilla. Beat in sugar. If needed, thin with more milk or stiffen with more sugar.

Browned Butter Haricots Verts

Ingredients

  • 12-16 ounces green beans
  • 1 tablespoon butter
  • 3 tablespoons sliced almonds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper

Directions

Steam green beans for 3 minutes.  Combine butter and almonds in a large skillet over medium heat; cook 3 minutes or until butter is lightly browned and almonds are lightly toasted.  Add green beans to pan; toss to coat.  Sprinkle with salt and pepper.