Main Dish/ Meat

Sweet and Tangy Glazed Salmon

Sweet and Tangy Glazed Salmon

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By Prep Time: 55 minutes

Ingredients

  • 1/4 cup maple syrup
  • 2 T balsamic vinegar
  • 2 T soy sauce
  • 2 limes
  • 2 garlic cloves
  • salmon fillets

Instructions

1

Squeeze the juice from one of the limes and cut the other into wedges. Combine maple syrup, balsamic vinegar, soy sauce, lime juice, and garlic in a small saucepan.

2

Sprinkle an even layer of salt and pepper (about 1/4 tsp each) in a nonstick skillet. Place salmon fillets skin-side-down in the skillet, and sprinkle them with more salt and pepper.

3

Cook salmon over medium heat until the fat begins to puddle around the fillets, about 7 minutes.

4

Turn salmon fillets over and cook (without moving them) to an internal temperature of 125 degrees, about 7 minutes more.

5

Transfer fillets to a serving platter, cover with foil, and keep warm.

6

Cook glaze over medium heat until thick and syrupy, about 5 minutes, stirring occasionally.

Notes

Source: https://www.americastestkitchen.com/recipes/15383-sweet-and-tangy-glazed-salmon

Appetizer/ Sweets

Phyllo-wrapped brie with jam

Phyllo-wrapped brie with jam

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By Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients

  • 6 sheets phyllo dough 14×18-inch size
  • 1 stick (8 tablespoons) butter, melted
  • 1 lb. round brie
  • 4–6 tablespoons peach, strawberry, or raspberry jam
  • crackers

Instructions

1

Preheat oven to 425 degrees F. Lay out a clean, dry dishtowel to cover the phyllo that you are not working with.

2

Unroll the phyllo dough and lay one sheet of dough onto a large cutting board. With a pastry brush, brush the dough with melted butter and wrap it around the brie.

3

Take the next sheet of phyllo dough and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.

4

Brush a generous amount of butter on your 6th sheet of phyllo dough. Then spread the jam across the top of the cheese wheel. Gently place the phyllo over the jam, butter side down, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.

5

Place in a round baking pan or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown. Let sit for 5 minutes before serving with crackers.

Notes

Source: https://www.afamilyfeast.com/baked-brie/

Sides/ Vegetable

Baconized Corn

Baconized Corn

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Ingredients

  • 4 cups corn
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 T sugar
  • 1 cup diced bacon

Instructions

1

Put corn in a greased 1 1/2-qt baking dish and season with salt, pepper, and sugar. Top with bacon.

2

Bake at 350 degrees for 35 minutes.

Main Dish/ Sandwich

Barbecue

Barbecue

Print Recipe
Prep Time: 30 minutes

Ingredients

  • 1/4 c onion; chopped
  • 1 lb hamburger
  • 1/2 c ketchup
  • 1/2 T salt
  • 1/2 tsp pepper
  • 1/2 c water
  • 1 T brown sugar
  • 1/2 T mustard
  • buns

Instructions

1

Brown meat with onion. Add other ingredients and simmer about 10 minutes.

2

Add mustard and then simmer 30 minutes more.

3

Serve hot on buns.

Main Dish/ Soup

Ham and Bean Soup

Ham and Bean Soup

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By Prep Time: 30 minutes Cooking Time: 6 hours

Ingredients

  • 6 c chicken stock
  • 1 lb dried great Northern beans
  • 1 tablespoon fresh thyme; chopped
  • 1.5 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 cloves garlic; chopped
  • 3 stalks celery; cut into 1/2-inch pieces
  • 2 carrots; cut into 1/2-inch pieces
  • 1 onion; cut into 1/2-inch pieces
  • 1 ham bone (about 4 lbs)

Instructions

1

Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours.

2

Remove ham bone; let stand until cool enough to handle.

3

Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.

Notes

Source: https://www.southernliving.com/recipes/ham-and-bean-soup-recipe

Main Dish

Ham and Rice

Ham and Rice

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Prep Time: 20 minutes Cooking Time: 20 minutes

Ingredients

  • 1 can cream of mushroom soup; or cream of chicken
  • 2 1/4 c diced cooked ham
  • 2 c cooked rice
  • 2 c frozen green beans; or mixed vegetables
  • 1 tsp onion powder

Instructions

1

Preheat oven to 400 degrees.

2

Combine all ingredients in a lightly greased casserole dish. Cover and bake for 20 minutes.

Bread/ Sides/ Snacks

Corn Bread Muffins

Corn Bread Muffins

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By Serves: 12 Prep Time: 15 minutes Cooking Time: 15 minutes

Ingredients

  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • 2 - 4 tablespoon sugar
  • 2 ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk
  • ¼ cup cooking oil or melted butter

Instructions

1

Preheat oven to 400F. Line muffin pan.

2

In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

3

In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened.

4

Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full.

5

Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean.

Sides

Spanish Rice

Spanish Rice

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Ingredients

  • 2 tablespoons oil
  • 2 tablespoons chopped onion
  • 1 1/2 cups uncooked white rice
  • 2 cups chicken broth
  • 1 cup chunky salsa

Instructions

1

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

2

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Notes

Source: https://www.allrecipes.com/recipe/33385/best-spanish-rice/

Main Dish

Campbell’s Herb Roasted Chicken and Vegetables

Campbell's Herb Roasted Chicken and Vegetables

Print Recipe
Prep Time: 20 minutes Cooking Time: 50 minutes

Ingredients

  • 10 3/4 oz cream of mushroom soup
  • 1/3 c water
  • 2 tsp dried oregano
  • 4 potatoes; quartered
  • 2 c carrot; fresh or frozen
  • 4 chicken breast halves
  • 1/2 tsp paprika

Instructions

1

Mix soup, water, half the oregano, potatoes, and carrots in a shallow roasting pan.

2

Top with chicken. Sprinkle with remaining oregano and paprika.

3

Bake at 400 degrees for 50 minutes.

Bread/ Sides

French Bread

French Bread

Print Recipe
By Prep Time: 30 minutes Cooking Time: 35 minutes

Ingredients

  • 1 tablespoon cornmeal
  • 6 cups all-purpose flour
  • 2 ½ (.25 ounce) packages active dry yeast
  • 1 ½ teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 egg white
  • 1 tablespoon water

Instructions

1

Grease a large baking sheet and sprinkle with cornmeal. Set aside.

2

Combine 2 cups flour, yeast, and salt. Stir in 2 cups warm water; continue adding remaining flour, a little at a time, until incorporated.

3

Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once. Cover and let rise in a warm place until doubled in size, about 1 hour.

4

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.

5

Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

6

Place loaves, seam-side down, on the prepared baking sheet. Lightly beat egg white with 1 tablespoon water and brush over loaves. Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes.

7

Preheat the oven to 375 degrees F (190 degrees C).

8

Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf. Bake in the preheated oven for 20 minutes. Brush loaves with egg white mixture. Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.

9

Remove loaves from the baking sheet and cool on a wire rack.

Notes

Source: https://www.allrecipes.com/recipe/6882/french-bread/