Rice Pilaf

4 Tbsp. butter
6 clothes garlic, minced
2 cups rice, uncooked
5 cups chicken broth, divided
1 tsp. salt
3/4 tsp. pepper
1 tsp. lemon juice

Preheat oven to 375º.

In a saucepan or skillet, melt butter over medium heat.  Add garlic and rice and cook until golden brown, about 5-6 minutes.  Stir in 2 cups of broth, salt and pepper; bring to a boil.  Pour mixture into a large casserole dish, cover and bake for 25 minutes.

Remove from oven and add remaining 3 cups of broth, stir, cover and bake for another 15 - 25 minutes, until water is absorbed and rice is tender.  Stir in lemon juice and fluff with a fork.

Mesquite Salmon

1 Weber Mesquite Marinade Mix seasoning packet
1/4 cup water
1/4 cup olive oil
2 lbs. salmon filets

Combine marinade mix, water and oil in a resealable plastic bag; mix well.  add meat, turning to coat.  Seal bag; marinate in refrigerator for 15 - 30 minutes.  Remove meat and discard remaining marinade.

Preheat oven to 350º.

Place filets in a hot, oven-safe frying pan*, on medium heat.  Brown filets on each side.  Frying tip:  When flesh is loose from pan, it's browned and ready to flip.

Place frying pan in oven and finish cooking for 5 - 7 minutes.  Do not overcook.  Fish is cooked when it flakes.

*If an oven-safe frying pan is not used, transfer filets to baking sheet before baking.

Vegetable Toscana Soup

1 lb. Italian Sausage
5 cans chicken broth
1 cup water
1/4 cup onion, diced
3 carrots, peeled & sliced
4 celery stalks, sliced
5 small red potatoes, cubed
1 can white beans
1 clove garlic, minced
2 cups whipping cream
Salt and pepper to taste
Bacon bits
Kale, finely chopped

Brown sausage, keeping pieces large and not finely chopped;  drain, set aside.

Place broth in large pot and bring to a boil.  Add onion, carrots and celery.  Bring to a boil and boil for 4 minutes.  Add potatoes, bring to a boil and boil for 6 more minutes.  Add sausage, beans, garlic and cream.  Bring to a boil and remove from heat.  Add salt and pepper and desired amounts of bacon bits and kale before serving.

Mongolian Beef over Rice

2 ½ lb. flank steak
¼ Cup cornstarch
2 Tbsp. olive oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, grated
¼ tsp. chili flake
¾ cup soy sauce
¾ cup water
¾ cup brown sugar, packed
1 cup carrot, grated
green onions and sesame seeds for garnish

Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice or steamed vegetables, garnished with sesame seeds and green onions.

Creamy Lentils

2 Tbsp. olive oil
1/2 onion diced
2 carrots, chopped
2 celery sticks, chopped
1/2 cup white cooking wine
2 cups dry lentils
4 - 6 cups chicken broth
4 small red potatoes, peeled & cubed
1 bay leaf
1 Tbsp. parsley
1 tsp. thyme
1/2 cup condensed milk or half and half
salt & pepper to taste

Heat oil over medium heat and add onions, carrots and celery; sauté until tender.  Add cooking wine, lentils, potatoes, broth and seasonings.  Simmer for 30 - 45 minutes, stirring occasionally and adding more broth as necessary (lentils should be barely covered in liquid.  Remove from heat when lentils and potatoes are soft.

Add milk and season with salt and pepper.  Remove bay leaf before serving.

Quinoa Bites

2 cups broth or water
1 cup quinoa, uncooked
2 eggs
½ cup chopped onion
1 cup mozzarella, shredded
2 tsp. garlic, minced
2 Tbsp. basil
2 tsp. oregano
Spaghetti sauce for dipping*

Bring broth or water to a boil in small saucepan.  Add Quinoa and bring to a boil; reduce heat and simmer for 15 minutes or until quinoa is tender and water is absorbed.

Preheat oven to 350°.  Combine all ingredients except pizza sauce in mixing bowl (if quinoa was cooked with water, add ¼ tsp. salt).

Spray 12-count muffin tin.  Fill tin with 1/4 cup of batter and bake for 20 – 25 minutes or until golden brown.  Dip in spaghetti sauce.

Makes approximately 12 bites.

*My favorite spaghetti sauce is my homemade recipe HERE.

*You can also mix in your favorite pizza toppings when combining all ingredients - diced pepperoni or ham, peppers, olives, mushrooms, browned ground sausage, pineapple, etc.

Egg Rolls

2 lbs. ground beef, browned

1 head Chinese cabbage, finely chopped

4 carrots, grated

1 can bean sprouts

2 tsp. garlic powder

2 tsp. ginger powder

2 tsp. ground cumin

3 pkg. (20 count) egg roll wraps

Oil

Combine all ingredients except egg roll wraps and oil in a large bowl.  Fill wraps with mixture and roll according to package directions.  Deep fry in oil until golden brown; drain on a paper towel-lined plate.