Creamy Fish Chowder

Ingredients

• Servings: 6
• 1/4 pound bacon, diced
• 3/4 cup diced onion
• 2 cups hot water
• 2 cups diced potatoes
• 1 1/2 pounds cod fillets
• 3 cups milk
• 1 (12 ounce) can evaporated milk
• 2 tablespoons butter
• 1 1/2 teaspoons salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• cook and stir bacon in a soup pot over medium heat until bacon is browned and crisp, about 8 minutes. stir onion into bacon and cook, stirring often, until onion is translucent, about 5 more minutes.
• pour water into bacon mixture and stir in potatoes. bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. place cod fillets into simmering mixture and cook until fish is opaque and flakes easily, about 10 minutes.
• stir milk, evaporated milk, butter, salt, and black pepper into pot. bring soup to a boil; remove from heat and serve.

Shrimp And Grits With Kielbasa

Ingredients

• Servings: 6
• 2 cups dry polenta
• 5 cups water
• 1 tablespoon salt
• 2 tablespoons olive oil
• 1 kielbasa sausage, chopped
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons red pepper flakes
• 1 pound uncooked shrimp - peeled, deveined, and tails removed
• 8 ounces shredded sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring polenta, water, and salt to a boil in a saucepan; reduce heat to low and simmer until polenta is thickened, 10 to 15 minutes.
• heat olive oil in a large skillet over medium heat and cook kielbasa sausage until browned, 5 to 8 minutes; stir in garlic, rosemary, and red pepper flakes and cook, stirring often, until garlic is fragrant, about 1 minute. mix in shrimp and stir gently until shrimp are pink and no longer translucent inside, about 5 minutes.
• transfer shrimp mixture and any pan juices to a large serving bowl and stir grits into the mixture. stir cheddar cheese into the hot mixture until melted.

healthier grilled salmon i

Ingredients

• Servings: 6
• 1 1/2 pounds salmon fillets
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1/3 cup brown sugar
• salt to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. place fish flesh side down in mixture and refrigerate for 30 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil grate.
• place salmon on preheated grill and discard marinade.
• cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Rigatoni Alla Puttanesca E Arrabbiata

Ingredients

• Servings: 2
• 3 slices bacon
• 1 teaspoon olive oil
• 1 teaspoon garlic, minced
• 1 pinch red pepper flakes, or to taste
• 3 tomatoes - peeled, seeded and chopped
• 5 artichoke hearts, drained and chopped
• 1/4 cup chopped kalamata olives
• 1 tablespoon capers, rinsed and drained
• salt and pepper to taste
• 2 cups uncooked rigatoni pasta
• 2 ounces crumbled feta cheese, for topping
• 1/4 cup chopped fresh flat-leaf parsley, for garnish

Recipe

Preparation Time: 25 mins Cook Time: 18 mins Ready Time: 43 mins


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain on paper towels, and crumble into large pieces.
• meanwhile, bring a large pot of lightly salted water to a boil. add the rigatoni pasta and cook until al dente, about 13 minutes. drain, and place pasta into a large bowl.
• place olive oil in another skillet, and heat over medium-high heat. stir in the garlic, and cook until fragrant, about 1 minute. mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. cook and stir until heated through, about 5 minutes. season to taste with salt and pepper.
• add bacon-vegetable mixture to pasta, and toss until evenly mixed. divide between two serving plates. sprinkle with feta cheese, and garnish with parsley. serve immediately.

Portuguese Lamb Alentejana

Ingredients

• Servings: 4
• 1 1/2 cups dry wine
• 1 teaspoon paprika
• 2 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, peeled and cut in half
• 1 bay leaf
• 2 pounds lamb loin, cut into 1 inch cubes
• 3 teaspoons olive oil, divided
• 2 onions, peeled and thinly sliced
• 2 teaspoons finely chopped garlic
• 2 tomatoes - peeled, seeded and chopped
• 1/4 teaspoon crushed red pepper flakes
• 24 small clams in shell, scrubbed
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 7 hrs 10 mins


• in large bowl, combine wine, paprika, salt and pepper, blend well. add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. marinate for 6 hours, turning occasionally.
• drain lamb; reserve marinade. pat cubes completely dry. discard garlic and bay leaf. melt 1 teaspoon of oil in large skillet. add lamb cubes, stirring frequently so that the meat colors quickly and evenly. transfer with slotted spoon to a bowl.
• pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. boil briskly uncovered until marinade is reduced to 1 cup. pour over lamb and set aside.
• in 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. add garlic, tomatoes and crushed red pepper. simmer, stirring constantly for 5 minutes.
• spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. stir in reserved lamb and juices. simmer for 5 minutes to heat thoroughly. sprinkle with parsley.

Chayote Squash Side Dish

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 chayote squash, cut into 1/2-inch strips
• 1/2 teaspoon salt
• ground black pepper to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon red wine vinegar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat olive oil in medium skillet over medium-high heat. when oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. stir together and cook 2 to 3 minutes.
• add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. taste, and add more salt or sugar if needed.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Dim Sum Asian Dumplings

Ingredients

• Servings: 40
• 1 pound ground lamb
• 1 large onion, chopped
• 1/2 bunch cilantro, chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons red curry paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup all-purpose flour
• 1/4 cup water as needed
• 3 tablespoons peanut butter
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• combine lamb, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. mix well, then set aside. place flour into a separate bowl. slowly stir in the water as needed until a soft dough is achieved. there may be some water left over. roll out walnut-sized balls of dough into thin circles.
• fill each of the wrappers with about 1 tablespoon of the lamb mixture. moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. repeat with the remaining wrappers and filling. place the dumplings in a steamer over 1 inch of boiling water, and cover. steam until the dough becomes glossy, about 10 minutes.
• to make sauce: combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. cook in the microwave on high for 30 seconds and stir. serve with the dumplings.

Baked Zesty Carrots

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen, chopped carrots
• 1/2 cup light cream
• 3 1/2 tablespoons prepared horseradish
• 1 tablespoon grated onion
• 1 cup mayonnaise
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup melted butter
• 1/2 cup crushed corn flake cereal

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). place carrots in a 9x13 inch baking dish.
• in a medium bowl combine cream, horseradish, onion, mayonnaise, salt and pepper. pour mixture over carrots.
• combine melted butter and corn flakes; sprinkle over carrots.
• bake in preheated oven for 15 to 20 minutes, or until heated through.

Mexi-italian Salsa

Ingredients

• Servings: 10
• 3 roma (plum) tomatoes, chopped
• 1/2 onion, chopped
• 1 (2.25 ounce) can sliced black olives, drained
• 1 (6 ounce) can marinated artichoke hearts, drained and chopped
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon ground cumin
• 3 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. whisk together the lemon juice, garlic, basil, red pepper flakes, italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. fold the dressing into the tomato mixture.

Dim Sum Asian Dumplings

Ingredients

• Servings: 40
• 1 pound ground lamb
• 1 large onion, chopped
• 1/2 bunch cilantro, chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons red curry paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup all-purpose flour
• 1/4 cup water as needed
• 3 tablespoons peanut butter
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• combine lamb, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. mix well, then set aside. place flour into a separate bowl. slowly stir in the water as needed until a soft dough is achieved. there may be some water left over. roll out walnut-sized balls of dough into thin circles.
• fill each of the wrappers with about 1 tablespoon of the lamb mixture. moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. repeat with the remaining wrappers and filling. place the dumplings in a steamer over 1 inch of boiling water, and cover. steam until the dough becomes glossy, about 10 minutes.
• to make sauce: combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. cook in the microwave on high for 30 seconds and stir. serve with the dumplings.

Baked Zesty Carrots

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen, chopped carrots
• 1/2 cup light cream
• 3 1/2 tablespoons prepared horseradish
• 1 tablespoon grated onion
• 1 cup mayonnaise
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup melted butter
• 1/2 cup crushed corn flake cereal

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). place carrots in a 9x13 inch baking dish.
• in a medium bowl combine cream, horseradish, onion, mayonnaise, salt and pepper. pour mixture over carrots.
• combine melted butter and corn flakes; sprinkle over carrots.
• bake in preheated oven for 15 to 20 minutes, or until heated through.

Grandma's Homemade Pizza Ala 'da Boys'

Ingredients

• Servings: 3
• 2 (.25 ounce) packages fast-rising dry yeast
• 1 teaspoon sugar
• 2 1/2 cups warm water (110 degrees f/45 degrees c), divided
• 1/3 cup olive oil
• 1 tablespoon salt
• 1 pinch garlic powder, or to taste
• 5 cups all-purpose flour, or more if needed
• 2 tablespoons butter, melted
• 1 tablespoon dried oregano, or to taste
• 2 tablespoons ricotta cheese (optional)
• 1 (29 ounce) can tomato puree (such as contadina® tomato puree)
• 1 teaspoon onion powder, or to taste
• 1 pinch garlic powder, or to taste
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 teaspoon sugar, or to taste
• 1 1/2 teaspoons olive oil, divided
• 3 italian sausage links, casings removed
• 1 pinch dried oregano, or to taste (optional)
• 1 pinch crushed red pepper flakes, or to taste (optional)
• 1 1/2 teaspoons melted butter, divided
• 1 cup shredded pizza cheese blend, or as needed
• 24 slices pepperoni sausage, or as needed
• 3/4 teaspoon crushed red pepper flakes, or as needed
• 3 dashes louisiana-style hot sauce, or to taste

Recipe

Cook Time: 40 mins Ready Time: 2 hrs 10 mins


• in a large bowl, mix together the yeast, 1 teaspoon sugar, and 1/2 cup of warm water. let the mixture stand until the yeast begins to bubble and form a layer of creamy foam on top, about 15 minutes. stir in 2 more cups of warm water, olive oil, 1 tablespoon salt, garlic powder, and about 2 cups of flour. mix together to form a loose batter, and begin beating in flour, about 1/2 cup at a time, until the dough is slightly sticky but not wet, about 3 more cups.
• turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place until double, about 30 minutes.
• melt 2 tablespoons of butter in a saucepan over medium-low heat, and stir in the oregano. let the oregano fry in the butter for a few seconds, then whisk in the ricotta cheese until the mixture makes a smooth paste. whisk in the tomato puree, onion powder, 1 pinch garlic powder, 1 teaspoon of salt, black pepper, and 1 teaspoon sugar until the sauce is smooth. bring the sauce to a boil, stirring occasionally, cover, and remove from heat.
• preheat oven to 375 degrees f (190 degrees c). coat 3 12-inch pizza pans with about 1/2 teaspoon olive oil apiece.
• place the sausage into a skillet over medium heat and sprinkle with 1 pinch dried oregano and 1 pinch crushed red pepper flakes, if desired. brown the sausage, breaking it into small chunks as it cooks, until the sausage is no longer pink, about 10 minutes. set the sausage aside.
• place the dough on a floured surface, punch down the dough, and cut it into 3 equal pieces. roll a dough piece out to the size of a prepared pizza pan, and place the dough on the pan. stretch the edges of the dough a little beyond the pan, and fold the excess dough over to make a thicker edge. press the folded dough together to seal. repeat for the other 2 crusts.
• bake the crusts in the preheated oven for about 15 minutes, then remove from oven and brush each crust with about 1/2 teaspoon melted butter (see notes for details).
• using a large spoon, spread a layer of sauce over each crust. sprinkle with pizza cheese blend, dot pieces of browned sausage evenly over the cheese, spread pepperoni slices over the pizzas, and sprinkle each pizza with about 1/4 teaspoon of crushed red pepper. shake 1 or more dashes of hot sauce over each pizza. return the pizzas to the oven, and bake until the cheese is melted, bubbling, and beginning to brown, 15 to 20 more minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Grandma's Homemade Pizza Ala 'da Boys'

Ingredients

• Servings: 3
• 2 (.25 ounce) packages fast-rising dry yeast
• 1 teaspoon sugar
• 2 1/2 cups warm water (110 degrees f/45 degrees c), divided
• 1/3 cup olive oil
• 1 tablespoon salt
• 1 pinch garlic powder, or to taste
• 5 cups all-purpose flour, or more if needed
• 2 tablespoons butter, melted
• 1 tablespoon dried oregano, or to taste
• 2 tablespoons ricotta cheese (optional)
• 1 (29 ounce) can tomato puree (such as contadina® tomato puree)
• 1 teaspoon onion powder, or to taste
• 1 pinch garlic powder, or to taste
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 teaspoon sugar, or to taste
• 1 1/2 teaspoons olive oil, divided
• 3 italian sausage links, casings removed
• 1 pinch dried oregano, or to taste (optional)
• 1 pinch crushed red pepper flakes, or to taste (optional)
• 1 1/2 teaspoons melted butter, divided
• 1 cup shredded pizza cheese blend, or as needed
• 24 slices pepperoni sausage, or as needed
• 3/4 teaspoon crushed red pepper flakes, or as needed
• 3 dashes louisiana-style hot sauce, or to taste

Recipe

Cook Time: 40 mins Ready Time: 2 hrs 10 mins


• in a large bowl, mix together the yeast, 1 teaspoon sugar, and 1/2 cup of warm water. let the mixture stand until the yeast begins to bubble and form a layer of creamy foam on top, about 15 minutes. stir in 2 more cups of warm water, olive oil, 1 tablespoon salt, garlic powder, and about 2 cups of flour. mix together to form a loose batter, and begin beating in flour, about 1/2 cup at a time, until the dough is slightly sticky but not wet, about 3 more cups.
• turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place until double, about 30 minutes.
• melt 2 tablespoons of butter in a saucepan over medium-low heat, and stir in the oregano. let the oregano fry in the butter for a few seconds, then whisk in the ricotta cheese until the mixture makes a smooth paste. whisk in the tomato puree, onion powder, 1 pinch garlic powder, 1 teaspoon of salt, black pepper, and 1 teaspoon sugar until the sauce is smooth. bring the sauce to a boil, stirring occasionally, cover, and remove from heat.
• preheat oven to 375 degrees f (190 degrees c). coat 3 12-inch pizza pans with about 1/2 teaspoon olive oil apiece.
• place the sausage into a skillet over medium heat and sprinkle with 1 pinch dried oregano and 1 pinch crushed red pepper flakes, if desired. brown the sausage, breaking it into small chunks as it cooks, until the sausage is no longer pink, about 10 minutes. set the sausage aside.
• place the dough on a floured surface, punch down the dough, and cut it into 3 equal pieces. roll a dough piece out to the size of a prepared pizza pan, and place the dough on the pan. stretch the edges of the dough a little beyond the pan, and fold the excess dough over to make a thicker edge. press the folded dough together to seal. repeat for the other 2 crusts.
• bake the crusts in the preheated oven for about 15 minutes, then remove from oven and brush each crust with about 1/2 teaspoon melted butter (see notes for details).
• using a large spoon, spread a layer of sauce over each crust. sprinkle with pizza cheese blend, dot pieces of browned sausage evenly over the cheese, spread pepperoni slices over the pizzas, and sprinkle each pizza with about 1/4 teaspoon of crushed red pepper. shake 1 or more dashes of hot sauce over each pizza. return the pizzas to the oven, and bake until the cheese is melted, bubbling, and beginning to brown, 15 to 20 more minutes.

Sausage 'n Kraut

Ingredients

• Servings: 4
• 1 (12 ounce) package lamb sausage, halved lengthwise
• 2 tablespoons vegetable oil butter spread
• 1 (32 ounce) jar sauerkraut, drained
• 1 teaspoon dried celery flakes
• 1 tablespoon dried minced onion
• 1 teaspoon caraway seeds
• 2 tablespoons brown sugar
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• grill the sausages on the preheated grill until the sausages are browned, and no longer pink in the center about 5 minutes on each side. cut the cooked sausage into 1/2-inch slices.
• while the sausage is grilling, melt the butter spread in a large skillet over medium-high heat. stir in the sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. cook and stir until the sauerkraut begins to brown, about 10 minutes. stir in the sausage slices. serve hot.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Crab Omelet

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 small potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 pound fresh crabmeat, drained and flaked
• salt and pepper to taste
• 1 small tomato, diced
• 1 (1.5 ounce) box raisins
• 1/4 cup peas
• 1 red bell pepper, chopped
• 3 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat olive oil in a skillet over medium heat. fry the potato in the hot oil until fork-tender, 5 to 7 minutes. transfer the potatoes to a plate lined with paper towels and set aside. return the skillet to medium heat. cook the onion and garlic in the remaining oil until tender, about 5 minutes. add the crab to the skillet and season with salt and pepper; stir. cover the skillet and cook for 2 minutes. stir the tomatoes into the mixture and cook another 2 minutes. add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
• pour the eggs over the mixture. cook until he eggs set, 2 to 3 minutes. flip the omelet and cook 1 minute more. transfer to a serving plate and serve hot.

Crab Omelet

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 small potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 pound fresh crabmeat, drained and flaked
• salt and pepper to taste
• 1 small tomato, diced
• 1 (1.5 ounce) box raisins
• 1/4 cup peas
• 1 red bell pepper, chopped
• 3 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat olive oil in a skillet over medium heat. fry the potato in the hot oil until fork-tender, 5 to 7 minutes. transfer the potatoes to a plate lined with paper towels and set aside. return the skillet to medium heat. cook the onion and garlic in the remaining oil until tender, about 5 minutes. add the crab to the skillet and season with salt and pepper; stir. cover the skillet and cook for 2 minutes. stir the tomatoes into the mixture and cook another 2 minutes. add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
• pour the eggs over the mixture. cook until he eggs set, 2 to 3 minutes. flip the omelet and cook 1 minute more. transfer to a serving plate and serve hot.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Hound Dog Bites

Ingredients

• Servings: 40
• 1 1/2 cups packed brown sugar
• 1 cup water
• 1/4 cup maple syrup
• 1 (7 ounce) jar marshmallow creme
• 2 cups peanut butter
• 1 1/2 pounds chocolate almond bark (chocolate confectionery coating), broken into chunks
• 10 (10 inch) flour tortillas
• 2 cups sugar frosted corn flake cereal, divided
• 10 large bananas, or as needed

Recipe

Cook Time: 5 mins Ready Time: 1 hr 15 mins


• stir the brown sugar, water, and maple syrup together in a saucepan until the sugar has dissolved. bring to a boil, and reduce heat to medium low to keep warm.
• mix the marshmallow creme with the peanut butter in a large bowl, and pour the brown sugar mixture over the peanut butter mixture.
• with an electric mixer, beat the mixture until fluffy. refrigerate the fluff.
• to make the bites, lay a tortilla out onto a work surface. spread a thin layer of peanut butter fluff onto the tortilla, leaving an edge about 1/4 inch wide all the way around free from spread.
• sprinkle about 1 1/2 tablespoons of frosted flake cereal over the spread.
• lay a banana along one side of the tortilla; if 1 banana is too short to reach the entire length of the tortilla, use 1 1/2 bananas. tightly roll the tortilla around the banana.
• with a sharp serrated knife, cut the roll into 1/2-inch thick slices. lay the slices out flat on waxed paper.
• place the chocolate almond bark into a microwave-safe bowl, and microwave for 1 minute; stir the chocolate coating, and continue microwaving at 30-second intervals and stirring until the coating is smooth and warm (not hot).
• dip the bottom of a slice into the coating, covering about 2/3 of the height of the slice. place the dipped slice coated side down on a sheet of waxed paper to set. repeat with remaining slices.
• place slices into refrigerator to chill.
• place the remaining cereal flakes in a shallow bowl, and lightly crush them.
• dip the other side of the slices into the chocolate coating, and immediately dip the coated area into the crushed flakes. place the rolls onto waxed paper, flake sides up. chill the pieces in the refrigerator until the tops have set up.

Ham 'n Swiss Biscuits

Ingredients

• Servings: 5
• 1 (6.75 ounce) can canned chunk ham, flaked
• 1 teaspoon dried minced onion
• 1 teaspoon poppy seeds
• 2 tablespoons margarine
• 1 (10 ounce) can refrigerated biscuits (10 biscuits per can), divided
• 5 (1 ounce) slices swiss cheese
• 1/2 teaspoon poppy seeds for sprinkling

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix canned ham, dried onion, 1 teaspoon of poppy seeds, and margarine together in a bowl until thoroughly combined.
• separate the biscuits; press 5 biscuits onto an ungreased baking sheet so each biscuit is flattened and about 3 1/2 inches in diameter.
• spoon about 2 tablespoons of ham mixture into the center each flattened biscuit.
• fold swiss cheese slices to break into quarters and place 4 quarters atop the ham.
• spoon the remaining ham mixture over the swiss cheese pieces.
• on a floured work surface, lightly press remaining 5 biscuits into 4-inch circles.
• lay a 4-inch biscuit circle onto of each topped biscuit and lightly stretch the top biscuit to cover the filling. press the edges together lightly but do not seal tightly together.
• sprinkle each filled biscuit with a pinch of poppy seeds for garnish.
• bake in the preheated oven until biscuit tops are golden brown and the filling is hot, 10 to 15 minutes. serve warm.

Ham 'n Swiss Biscuits

Ingredients

• Servings: 5
• 1 (6.75 ounce) can canned chunk ham, flaked
• 1 teaspoon dried minced onion
• 1 teaspoon poppy seeds
• 2 tablespoons margarine
• 1 (10 ounce) can refrigerated biscuits (10 biscuits per can), divided
• 5 (1 ounce) slices swiss cheese
• 1/2 teaspoon poppy seeds for sprinkling

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix canned ham, dried onion, 1 teaspoon of poppy seeds, and margarine together in a bowl until thoroughly combined.
• separate the biscuits; press 5 biscuits onto an ungreased baking sheet so each biscuit is flattened and about 3 1/2 inches in diameter.
• spoon about 2 tablespoons of ham mixture into the center each flattened biscuit.
• fold swiss cheese slices to break into quarters and place 4 quarters atop the ham.
• spoon the remaining ham mixture over the swiss cheese pieces.
• on a floured work surface, lightly press remaining 5 biscuits into 4-inch circles.
• lay a 4-inch biscuit circle onto of each topped biscuit and lightly stretch the top biscuit to cover the filling. press the edges together lightly but do not seal tightly together.
• sprinkle each filled biscuit with a pinch of poppy seeds for garnish.
• bake in the preheated oven until biscuit tops are golden brown and the filling is hot, 10 to 15 minutes. serve warm.

Collard Greens And Beans

Ingredients

• Servings: 4
• 3 slices bacon, coarsely chopped
• 1 red onion, thinly sliced
• 2 tablespoons minced garlic, or to taste
• 5 cups collard greens, stems and center ribs discarded and leaves chopped
• 3/4 cup water, or as needed
• 1 tablespoon brown sugar
• 2 teaspoons cider vinegar
• 1 teaspoon crushed red pepper flakes, or to taste
• salt and black pepper to taste
• 1 (15 ounce) can cannellini beans, drained and rinsed

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 25 mins

Ready Time: 2 hrs 35 mins


• place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. remove the bacon pieces from the pan, and set aside.
• reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. add the garlic, and cook and stir 4 more minutes. return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
• pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
• about 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Hound Dog Bites

Ingredients

• Servings: 40
• 1 1/2 cups packed brown sugar
• 1 cup water
• 1/4 cup maple syrup
• 1 (7 ounce) jar marshmallow creme
• 2 cups peanut butter
• 1 1/2 pounds chocolate almond bark (chocolate confectionery coating), broken into chunks
• 10 (10 inch) flour tortillas
• 2 cups sugar frosted corn flake cereal, divided
• 10 large bananas, or as needed

Recipe

Cook Time: 5 mins Ready Time: 1 hr 15 mins


• stir the brown sugar, water, and maple syrup together in a saucepan until the sugar has dissolved. bring to a boil, and reduce heat to medium low to keep warm.
• mix the marshmallow creme with the peanut butter in a large bowl, and pour the brown sugar mixture over the peanut butter mixture.
• with an electric mixer, beat the mixture until fluffy. refrigerate the fluff.
• to make the bites, lay a tortilla out onto a work surface. spread a thin layer of peanut butter fluff onto the tortilla, leaving an edge about 1/4 inch wide all the way around free from spread.
• sprinkle about 1 1/2 tablespoons of frosted flake cereal over the spread.
• lay a banana along one side of the tortilla; if 1 banana is too short to reach the entire length of the tortilla, use 1 1/2 bananas. tightly roll the tortilla around the banana.
• with a sharp serrated knife, cut the roll into 1/2-inch thick slices. lay the slices out flat on waxed paper.
• place the chocolate almond bark into a microwave-safe bowl, and microwave for 1 minute; stir the chocolate coating, and continue microwaving at 30-second intervals and stirring until the coating is smooth and warm (not hot).
• dip the bottom of a slice into the coating, covering about 2/3 of the height of the slice. place the dipped slice coated side down on a sheet of waxed paper to set. repeat with remaining slices.
• place slices into refrigerator to chill.
• place the remaining cereal flakes in a shallow bowl, and lightly crush them.
• dip the other side of the slices into the chocolate coating, and immediately dip the coated area into the crushed flakes. place the rolls onto waxed paper, flake sides up. chill the pieces in the refrigerator until the tops have set up.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Martha's Magic Meat Rub Lamb Roast

Ingredients

• Servings: 8
• 2 tablespoons adobo seasoning
• 1/2 tablespoon crushed red pepper flakes
• 2 teaspoons chili powder
• 2 teaspoons celery salt
• 1 teaspoon ground black pepper
• 1 (4 pound) boneless lamb shoulder roast, butterflied
• 6 slices bacon
• 9 green onions
• kitchen twine

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• prepare the grill for indirect heat.
• in a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. rub the mixture evenly over all sides of the roast.
• arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. place the roast on top of the bacon and green onions. place 3 green onions on top of the roast. carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine.
• place a drip pan inside the grill, and lightly oil grill grate. position the roast on the grill grate over the drip pan, and top with remaining green onions. cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 145 degrees f (63 degrees c).

Bloomin' Onion Dipping Sauce

Ingredients

• Servings: 1
• 1/2 cup sour cream
• 2 tablespoons ketchup
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons finely grated raw horseradish
• 1/4 teaspoon paprika

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. serve immediately or refrigerate before serving.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Easy Crabmeat Enchiladas

Ingredients

• Servings: 6
• 12 ounces imitation crabmeat, flaked
• 1/4 cup low-fat sour cream
• 1/2 onion, chopped
• 1 (10 ounce) can enchilada sauce
• 1/4 cup skim milk
• 6 (8 inch) low-fat flour tortilla

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; mix well.
• microwave mixture on high for 2 to 3 minutes.
• pour milk into an 8 inch pie plate. dip the tortillas, one at a time, in the milk. fill each tortilla with 4 ounces of the crab mixture. roll tortilla and place in a greased 9x9 inch glass baking dish. pour remaining enchilada sauce over the top of the enchiladas.
• bake uncovered in a preheated oven for 20 minutes.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Bloomin' Onion Dipping Sauce

Ingredients

• Servings: 1
• 1/2 cup sour cream
• 2 tablespoons ketchup
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons finely grated raw horseradish
• 1/4 teaspoon paprika

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. serve immediately or refrigerate before serving.

Cordon Bleu Chicken Rolls

Ingredients

• Servings: 6
• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. tuck in ends and fasten with toothpicks.
• place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. place coated rolls in a lightly greased 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for about 40 minutes or until chicken is golden brown and juices run clear. serve with cordon bleu sauce, if desired.
• to make cordon bleu sauce: in a small saucepan mix together the soup, sour cream and lemon juice. heat over low heat, stirring occasionally, and serve hot over chicken rolls. makes about 2 cups; 8 servings of 1/4 cup each.

Eggplant, Zucchini And Sweet Red Pepper Stew

Ingredients

• Servings: 4
• 1 eggplant, cut into 1 inch cubes
• 1/4 cup olive oil
• 1 cup chopped onion
• 5 cloves garlic, chopped
• 1/2 cup basmati rice
• 1 zucchini, cut into large chunks
• 1 large red bell pepper, chopped
• 3 fresh tomatoes, diced
• 1 cup marsala wine
• 1 1/2 cups water
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 sprig fresh rosemary, chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place eggplant in a colander and sprinkle with salt.
• heat olive oil in a dutch oven or large pot. rinse eggplant and pat dry. saute until slightly browned. stir in onion and saute until transparent. stir in garlic and saute for 2 to 3 minutes.
• stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. cook over medium-high heat until mixture reaches a low boil. reduce heat and simmer for 45 minutes, or until vegetables are tender.
• remove from heat and stir in basil, parsley and rosemary.

Bacon And Potato Frittata With Greens

Ingredients

• Servings: 1
• 6 slices bacon, chopped
• 1 potato, peeled and sliced into thin 1-inch pieces
• 2 tablespoons water, or as needed
• 1 clove garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• salt and ground black pepper to taste
• 1 bunch swiss chard, chopped
• 8 eggs, beaten
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. drain all but 1 teaspoon bacon grease from the skillet.
• stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• mix swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. top egg mixture with parmesan cheese.
• broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Bacon And Potato Frittata With Greens

Ingredients

• Servings: 1
• 6 slices bacon, chopped
• 1 potato, peeled and sliced into thin 1-inch pieces
• 2 tablespoons water, or as needed
• 1 clove garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• salt and ground black pepper to taste
• 1 bunch swiss chard, chopped
• 8 eggs, beaten
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. drain all but 1 teaspoon bacon grease from the skillet.
• stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• mix swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. top egg mixture with parmesan cheese.
• broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Simple And Delicious Beet Greens

Ingredients

• Servings: 4
• 2 bunches beet greens, stems removed
• 1 tablespoon extra-virgin olive oil, or to taste
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• salt to taste
• freshly ground black pepper to taste
• 2 lemons, quartered

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil. add the beet greens, and cook uncovered until tender, about 2 minutes. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the greens are cold, drain well, and coarsely chop.
• heat the olive oil in a large skillet over medium heat. stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. stir in the greens until oil and garlic is evenly distributed. season with salt and pepper. cook just until greens are hot; serve with lemon wedges.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.