Wednesday, September 29, 2010

Chipotle Bacon Burger

1 pound of ground sirloin
2 tablespoons of Chipotle seasoning (I used a William and Sonoma mix of Chipotle and Red Pepper Flakes)
1 tablespoon of Red Pepper flakes (I used a William and Sonoma mix of Chipotle and Red Pepper Flakes)
1 clove of Garlic
1 tablespoon of Worcestershire
1/2 tablespoon of horseradish
Salt and Pepper to tasting

Cook burgers until doneness.

Brown Sugar Bacon:
as many slices of bacon that you want
Spray slotted tray or cookie sheet with cooking spray
Lay bacon out on slotted tray
Sprinkle with brown sugar
Cook at 375 until done (approximately 10 minutes) but be careful it might burn with the brown sugar.

Horseradish Mayo
1/2 cup mayo
2 tablespoons of Horseradish
salt and pepper to taste

BBQ Ribs

I made BBQ ribs. As many ribs as you'd like. Cut so that there are no more than 3 ribs together (makes it easier to fit in crockpot). Add bottle of BBQ sauce, I use Sweet Baby Ray's. Cook on low for 6 hours or until complete.

Tuesday, September 28, 2010

Tracie's Couscous Salad

From Paula
Recipe courtesy Tracie Farmer

.Prep Time:10 minInactive Prep Time:--Cook Time:5 minLevel:
6 servings. Ingredients
•1 box flavored couscous (garlic or Parmesan), cooked
•1 can chickpeas
•1 red bell pepper, finely chopped
•1/2 Vidalia onion, chopped
•1 English cucumber, peeled, seeded, and finely chopped
•1 tomato, chopped
•1/4 cup fresh parsley leaves, chopped
•1/2 cup crumbled feta cheese
•Salt and freshly ground black pepper
•1/4 cup olive oil
•2 to 3 limes, juiced
In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

Ratatouille in a Crock Pot (Veggie-Mania!)

· 1 eggplant, peeled and sliced into 1/4 inch thick slices
· 1 large onion. julienne
· 2 large zucchini, sliced 1/4 inch thick
· 3 garlic cloves, minced
· 1 large red pepper, julienne
· 1 large green pepper, julienne
· 1 tomato, diced
· 6 ounces tomato paste
· 1 teaspoon basil
· 1 teaspoon oregano
· 1 teaspoon sugar
· 1 teaspoon salt
· 1/2 teaspoon crushed black pepper
· 1 tablespoon parsley
· 1/4 cup olive oil
1. Starting with the onions, layer the vegetables into your crockpot only using half of the amount you have.
2. Add the herbs, spices, and the tomato paste.
3. Layer the remaining vegetables into your crockpot.
4. Cover the vegetables with the olive oil.
5. Cook on low for between 7 to 9 hours.

Monday, September 27, 2010

5 cup fruit salad

8oz can pineapple chunks – drained – reserve 1 tbsp juice
11 oz mandarian oranges – drained
1 cup coconut
1 cup tiny marshmallows
8oz carton sour cream
2 tbsp chopped pecans

Stir pineapple, pineapple juice, oranges, coconut, marshmallows, and sour cream together in bowl
Refrigerate 2 -24 hrs
Before serving – stir in pecans
It says it makes 6 servings - I doubled this recipe for cooking club

Sunday, September 19, 2010

Tuscan Lemon Chicken

2008, Barefoot Contessa, Back to Basics, All Rights Reserved

Prep Time:20 minInactive Prep Time:--Cook Time:40 min
2 to 3 servings

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves

Lemon Blossoms

Recipe courtesy Paula Deen

Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min
5 dozen

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.

Spray miniature muffin tins (would be great in MINI muffin tins) with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Printed from on Sun Sep 19 2010© 2010 Television Food Network, G.P. All Rights Reserved

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Shrimp ceviche

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

* 1 pound medium-small shrimp, peeled and deveined
* 2 Tbsp salt
* 3/4 cup lime juice (juice from 4-6 limes)
* 3/4 cup lemon juice (juice from 2-3 lemons)
* 1 cup finely chopped red onion
* 1 Jalapeno, ribs and seeds removed, minced
* 1 cup chopped cilantro
* 1 cucumber, peeled diced into 1/2-inch pieces
* 1 avocado, peeled, seed removed, cut into 1/2-inch chunks


1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and jalapeno*** chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.
**** I found that this could have used more heat so I would leave some seeds in next time I make it.

Serves 4-6.

Tuesday, September 14, 2010

Lemon Garbanzo Salad with Feta

Yield: 1 serving (serving size: 1 1/2 cups)

1/2 cup boiling water
1/3 cup uncooked bulgur
1 1/2 tablespoons fresh lemon juice, divided
1/3 cup canned chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped peeled cucumber
2 tablespoons chopped celery
2 tablespoons diced red onion
1 1/2 tablespoons crumbled feta cheese
1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried dill
2 teaspoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.

Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.