Yukon Gold potatoes (about 1 per person)
Olive oil
Salt & pepper to taste
Preheat oven to 425°. Quarter potatoes lengthwise (skins on). Slice each quarter in half or into thirds if potatoes are large.
In a mixing bowl, toss wedges with enough oil to coat (doesn't take much). Place potatoes on a baking sheet, skins down. Season with salt & pepper and any additional other seasonings, if desired.
Bake for 30-40 minutes or until golden brown and puffy. Serve immediately.
2 pkgs. cream cheese
1/2 cup butter, softened
2 tsp. vanilla
1 cup brown sugar
1 cup milk chocolate Heath bits
Sliced apples
Pretezels
Graham Crackers
Mix cream cheese and butter with mixer. Add vanilla and brown sugar and mix. Stir in Heath bits. Serve with apples, pretzels, graham crackers
1 1/2 lb. flank steak
3 heaping Tbsp. brown sugar
2 tsp. ground coriander
1/3 cup soy sauce
1/4 cup lime juice
1/2 tsp. garlic powder
3-4 tsp. canned dice green chiles
Cut meat across the grain into thin strips and marinate 3 or more hours. Soak skewers in water before putting meat on them.
2 1/2 cups sugar
1/2 cup water
1/4 cup white corn syrup
1 lb. butter (not margarine)
1 lb. pecans or walnuts
2 lbs. milk chocolate
Chop nuts and spread on 2 buttered cookie sheets.
Cook sugar, water, syrup and butter to 282-285 degrees. Do not stir. Pour over nuts. Do not scrap the pan.
Melt one pound of chocolate. Pour over top of syrup. Sprinkle very finely chopped nuts on top of chocolate before it sets up. When cool, turn to other side. Repeat chocolate and nuts on other side.
1 cup real butter
2/3 cup honey
3/4 cup powdered sugar
1 1/2 tsp. cinnamon
Let butter stand at room temperature for about 30 minutes. Place in medium mixing bowl. Add honey, sugar and cinnamon. Beat with mixer for about 30 seconds or until butter is light and fluffy. Serve at room temperature
1 bunch kale
1 apple, diced
1/4 cup dried cranberries
1/2 cup pomegranate arils
1/2 cup pecans, chopped
3 Tbsp. apple cider vinegar
2 Tbsp. lemon juice
2 Tbsp. pure maple syrup
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbsp. olive oil
2 Tbsp. unsweetened applesauce
1/2 tsp. fresh ginger
De-stem kale and tear leaves into bite-size pieces. Combine kale, apples, cranberries and pomegranates in a salad bowl. Combine rest of ingredients in small bowl and mix well. Pour over salad and serve immediately.
1/4 cup butter
1 clove garlic, minced
5 cups vegetable broth
2/3 lb. potatoes, cubed
3 carrots sliced
1 lb. salmon filet, cubed
1 1/4 cup heavy whipping cream or half and half
1 tsp. dill
Nature's Seasons to taste
Melt butter in a large pot. Add garlic and saute. Add broth and bring to a boil. Add carrots, bring to a boil and boil for 4 minutes. Add potatoes, bring to a boil and boil for an additional 6 minutes. Vegetables should be tender.
Meanwhile, fry salmon in a medium frying pan until cooked through. Add salmon, cream, dill and seasonings to taste to soup.
