Shrimp with Avocado Mango Salsa

×  1 cup quinoa, prepared

×  1 lb medium shrimp, shelled and deveined

×  1/2 cup chopped fresh cilantro, divided

×  1 tablespoon extra-virgin olive oil

×  1 large mango, peeled and diced

×  1 medium avocado, diced

×  1 medium tomato, diced

×  1/4 cup chopped red onion

×  1/2 jalapeño, seeded and finely chopped

×  1 tablespoon fresh lime juice
baby spinach

Heat grill. Combine shrimp, 1/4 cup cilantro, olive oil and a pinch of salt (optional) in a bowl. Divide shrimp and quinoa evenly among foil packets. Fold foil to close and crimp edges to seal; cook on grill until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with a pinch of salt (optional), mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; serve over spinach and garnish with salsa before serving.

Cajun Style Potatoes

• 4-6 potatoes
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• 2 tsp. paprika
• 1/8-1/4 tsp cayenne (to taste)
• 1/2 tsp. sugar
• 1/4 tsp black pepper
• 1/2 tsp. cumin
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1/2-1 tsp. Tabasco sauce (to taste)
• 1/2-1 tsp. salt (to taste)
• 2 T. oil

Preheat oven to 400 degrees F. In a small bowl, combine all ingredients except potatoes. Mix well into a paste. Peel potatoes and slice into desired shapes (French fry works well). Place potatoes in a plastic bag with seasoning paste and work paste onto fries. Place fries onto a lined baking sheet – trying not to let edges touch as much as possible. Bake in preheated oven for approximately 30-35 minutes (varying depending upon size of fry and oven); turn once during cooking to brown both sides.

Green Chili Rice

• 1 cup uncooked rice
• 2 cups chicken broth
• 4oz green chilies (canned)
• 1 small onion, diced
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/3 cup fresh cilantro leaves (optional)

In a large saucepan, combine rice, broth, chilies, onion, oregano, salt and cumin. Bring to a boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes). Stir in cilantro, if using.

Strawberry Spinach Salad

1/4 cup slivered almonds or cashews
2 tablespoons sugar
1 package (10 ounces) fresh spinach, torn
1 cup fresh strawberries, sliced

DRESSING:
2 tablespoons canola oil
1 tablespoon raspberry vinegar
1 green onion, finely chopped
1-1/2 teaspoons sugar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon poppy seeds
1/4 teaspoon salt
Dash paprika

In a small skillet, cook and stir almonds or cashews and sugar over low heat until sugar is dissolved and nuts are coated. Spread on foil to cool; break apart. In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.

Super-Moist Cornbread

• ½ cup cornmeal
• 1 ½ cup flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup oil
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes.

This doubles perfectly for a 9X13-inch pan.

Dutch Oven Forty Mile Vegetables

• 3 medium potatoes, cubed
• 3 carrots, chopped
• 1 lb. roast, cubed
• 3 garlic cloves, minced
• 5 T. season salt
• 1 1/2 cups broccoli
• 1 1/2 cups cauliflower
• 1 onion, chopped
• 1 green pepper, chopped
• 4 C. Cheddar cheese, shredded

Combine potatoes, carrots, roast, garlic, and season salt. Let cook with 10 coals on bottom and 18 on top for 30 minutes. Then add broccoli, cauliflower, onion, and green pepper. Let cook another 30 minutes. Top with shredded cheese and cook for 3-5 minutes, until cheese is melted.

Dutch Oven Cheesy Potatoes

• 2 lbs. frozen hash brown potatoes
• 3/4 lbs. cheese, grated
• 12 oz. can cream of chicken soup
• 1/2 cup butter
• 16 oz. sour cream

Set one third of the cheese to the side. Put all remaining ingredients into the Dutch oven and mix well. When all ingredients are mixed thoroughly, spread evenly into the Dutch oven and top with remaining cheese. Bake with 10 coals on top and 6 on the bottom until cooked all the way through (45 minutes).

BLT Dip

• 1 cup mayo
• 1 cup sour cream
• 1 cup diced tomato
• 6 slices bacon cooked and crumbled
• 6 green onions sliced
• 1 garlic clove

Either mix everything together and serve immediately with crackers.

OR

Mix everything together, except the tomatoes. Chill mix in the refrigerator until ready to serve, then add tomatoes right before serving. Serve with crackers.

Grape Salad

 

• 5-6 LBS RED GRAPES (you could also mix in some green if desired)
• 2 – 8OZ PACKAGES CREAM CHEESE
• 1 CUP SOUR CREAM
• 10 TBS SUGAR
• 1 TBS VANILLA
• 2 CUPS PECANS

WASH GRAPES AND SET ASIDE. COMBINE SOFT CREAM CHEESE AND SOUR CREAM UNTIL SMOOTH. ADD SUGAR AND VANILLA. GENTLY MIX IN GRAPES AND PECAN PIECES. KEEP CHILLED.

Broiled Parmesan Potatoes

4 T. Butter
1 tsp Basil
1/2 tsp Paprika
1/4 tsp Garlic Powder
1/8 tsp Black Pepper
2-3 medium Potatoes
1/4 C grated Parmesan

Preheat oven on Broil temperature. Melt butter and mix in all spices (not the cheese). Slice potatoes, at an angle, into thin circles. Brush both sides of each potato slice with butter and spices mix. Single layer potatoes onto a broiler pan (or cookie sheet if broiler isn't available). Broil 5 minutes on the first side, turn potatoes, sprinkle with Parmesan, and broil another 5 minutes.

Parmesan Potatoes

Cut about 6 red potatoes in half and place them cut side down in a 9x13 pan. In a separate bowl, melt one cube butter, then add desired amount of parmesan cheese. Drizzle the butter & cheese mixture over potatoes. Bake at 350 for about an hour, or until potatoes are done.

Cheesy Jalapeno Potatoes

4-5 large potatoes
1/2 small jalapeno
2 C Shredded Cheese
1/4 - 1/2 Large Onion, chopped
1 can Cream of Chicken Soup
1/2 - 1 lb. Bacon

Slice or cube the potatoes into about 1/2 inch slices or cubes. Dice the onion and the jalapeno into small pieces. Fry bacon with the onion until done. Mix all of the ingredients, except the cheese, into a 9x13 casserole baking dish. Cook at 375 until the potatoes are soft (about 45 minutes). Add cheese and cook until it is melted.

Famous Canadian Baked Beans

2 Cans Darked Browned Beans
1/2 Large onion - chopped
1/4 C Vinegar
1/2 C Brown Sugar
About 1/2 lb. Bacon
1/2 T Molasses
1/2 C Ketchup

Brown Bacon and Chopped Onion. Add to the rest of the ingredients. Mix well. Then bake 2 to 3 hours in a covered casserole dish at 350 degrees or in a crock pot on high for 3-4 hours (low 7-8 hours). If you want your beans thicker, take the lid off for the last hour of cooking.