Butter Salmon +-

From: Mom Cunningham

• 1 lb large salmon or steelhead trout filet
• salt to taste
• 1/3 c melted butter
• 1 t Worcestershire sauce
• 1 t grated onion
• 1/4 t paprika

Preheat oven to 425°. 

Rinse filet under cool water and pat dry. 

Place in baking dish skin side down. 

Sprinkle generously with salt. 

Mix melted butter, Worcestershire sauce, grated onion, and paprika.  Pour over fish. 

Cook at 425° for 20 minutes, or until top has begun to grown and the fish becomes flaky.

Serve with lemon.

Pan-Fried Pork Chops ✔+

From: The Pioneer Woman

• 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
• 1 c All-purpose Flou
• 1 t Seasoned Salt
• 1 t Black Pepper
•  Cayenne Pepper To Taste
• 1/2 c Canola Oil
• 1 T Butter
•  Extra Salt And Pepper, To Taste

Rinse pork chops.  Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

Honey Sesame Chicken +-

From: Your Homebased Mom

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total
• salt and pepper
• 1/2 C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• 1/4 C ketchup
• 1/2 C soy sauce
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

• Put chicken in crock pot. Season with salt and pepper.
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• In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
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• Pour over chicken.
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• Cook on low for 3-4 hours or high for 2 hours.
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• Remove chicken and shred.
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• In a small bowl combine cornstarch and water.
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• Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
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• Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
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• Pour over chicken.
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• Serve over rice.
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• Sprinkle with sesame seeds and green onions.

Beef Carnitas Tacos ✔+

From: Eat, Live, Run

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub:

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

To Serve:

• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your  tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Serves 6-8

Cafe Rio Beans +-

From: Bless This Mess

• 2 cloves garlic, minced
• 1 t ground cumin
• 2 T olive oil
• 2 can black beans, rinsed and drained
• 1/3 c tomato juice
• 1 to 1 1/2  t salt
• 4 T fresh chopped cilantro

In a medium skillet, heat the garlic and cumin in the olive oil over medium heat just until fragrant.

Add beans, tomato juice, and salt. 

Continually stir until heated through. 

Just before serving, stir in the cilantro.

Guacamole +-

From: My Recipe Box

• 3 ripe avocados
• 1 vine ripe tomatoe, diced
• 1/2 sm. onion, minced (red or white)
• 3 T. fresh cilantro, chopped
• 1 1/2 T. fresh lime juice
• 1 clove garlic, minced and mashed
• salt to taste (approx. 1/2 tsp.)

Combine all ingredients.

Adjust seasonings.

Enjoy!

Taco Soup ✔+

From: Mom Cunningham

• 1 lb ground beef
• 1 chopped onion
• 1 qt can whole tomatoes
• 4 oz can green chilies
• 1 t chili powder
• 1 t cumin
• 15 oz can kidney beans
• 1 can corn
• 8 oz salsa
• 1/2 t garlic salt
• salt and pepper to taste

Brown ground beef in the bottom of a large pot.

Combine with all other ingredients.

Simmer for 2-3 hours.

Serve with tortilla chips, sour cream, and grated cheese.

Dick Van Patten Lemon Chicken +-

From: Mom Cunningham

• 3-5 boneless, skinless chicken breasts
• salt
• garlic powder
• 1 package crackers
• 1 egg
• 1/3 c milk
• 3-4 T olive oil
• 1/2 c chicken broth
• 1/3 c lemon juice
• 1/4 c grated Parmesan cheese

Preheat your oven to 350°.

Finely crush one package of cracker crumbs.  Put them on a large plate and set aside.

Whisk together the egg and milk in a bowl until it is nice and smooth.  Set it aside.

If needed, trim your chicken breasts.  Sprinkle garlic powder and salt on each side.

Dip the chicken in the egg mixture.

Dip the chicken in the cracker crumbs.  Make sure that the chicken is evenly coated with the crumbs.

Heat your oil in a pan.  Place the chicken in the pan, and brown it on each side until it is golden and crispy.

Remove the chicken from the pan and remove the excess oil by gently patting the chicken breasts with paper towel.  Put the chicken in the baking dish.

Pour the chicken broth and lemon juice into the pan.  Pour it around the chicken rather than over it.

Sprinkle grated Parmesan cheese over the chicken.

Put the chicken in the oven and set your timer for 30 minutes.

Let the chicken rest for 5 minutes before serving.

German Chocolate Cake +

From: David Labovitz

Cake:

• 2 ounces bittersweet or semisweet chocolate chopped

• 2 ounces unsweetened chocolate, chopped

• 6 tablespoons water

• 8 ounces (2 sticks) unsalted butter, at room temperature

• 1 ¼ cup + ¼ cup sugar

• 4 large eggs, separated

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk, at room temperature

• 1 teaspoon vanilla extract

Filling:

• 1 cup heavy cream

• 1 cup sugar

• 3 large egg yolks

• 3 ounces butter, cut into small pieces

• ½ teaspoon salt

• 1 cup pecans, toasted and finely chopped

• 1 1/3 cups unsweetened coconut, toasted

Syrup:

• 1 cup water

• ¾ cup sugar

• 2 tablespoons dark rum (substitute molasses thinned with pineapple juice and 2 drops of almond extract)

Icing:

• 8 ounces bittersweet or semisweet chocolate, chopped

• 2 tablespoons light corn syrup

• 1 ½ ounces unsalted butter

• 1 cup heavy cream

To make the cake:

Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

Sift together the flour, baking powder, baking soda, and salt.

Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

To make the filling:

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

To make the syrup:

In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:

Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.

Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.