Mashed Potato Pancakes

Having mashed potatoes left over is normal, but they never reheat the same. So, I have begun making them into potato pancakes and they are very good.

Ingredients:

• 2 cups mashed potatoes
• 1 egg
• 1/4 cup grated Parmesan Cheese
• sea salt
• black pepper
• 1 tsp. canola oil

Directions:

1. heat the oil in a non-stick skillet on medium-high
2. mix all ingredients well
3. drop spoonfuls of mixture into the skillet and flatten each with a spatula
4. cook until golden brown - about 3 minutes on each side

makes 6 pancakes

Cauliflower/Leek Gratin

Ingredients:

• 1 head cauliflower, cored and cut into florets
• 2 leeks, end and dark green removed, cut into 1/2 inch circles then halved
• 1 cup heavy cream
• 1 tbsp. all-purpose flour
• 3/4 cup grated Parmesan
• sea salt
• black pepper
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 tbsp. butter, cut into 1/4 inch squares

Directions:

1. Preheat oven to 400 degrees
2. In a large bowl, combine cauliflower, leeks, cream, 3/4 cup Parmesan and mix well
3. Add salt and pepper to taste
4. Transfer mixture to a 2 qt. baking dish, cover tightly with foil
5. Bake 30 minutes
6. In a small bowl, combine breadcrumbs with 1/4 cup Parmesan
7. When baking has completed, spread the breadcrumb mixture evenly over the cauliflower and leeks
8. Dot with the butter
9. Return to oven and back another 10-15 minutes until topping is golden brown

Serves 6

Slow Cooker Spinach Alfredo Lasagna

Ingredients:

• spaghetti sauce:
• 2 tsps. olive oil
• 1/2 small onion, chopped fine
• 2 tsps. minced garlic
• 28 oz. peeled an diced tomato
• 4 tsps. basil
• 4 tsp. oregano

Directions:

1. Heat oil in a large sauce pan
2. Add onion and garlic
3. When onions are clear, add tomatoes, oregano and basil
4. Bring to a boil and simmer about 20 minutes

Ingredients:

• 1 lb. ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• Spaghetti sauce made ahead
• 8 oz. lasagna noodles, cooked less than package instruction until just limp
• 15 oz. ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. black pepper
• 32 oz. shredded mozzarella cheese
• 10 oz. chopped spinach, cooked, drained and dried
• 15 oz. Alfredo sauce

Directions:

1. Cook the beef, onion and garlic in a large skillet until meat is browned
2. Add spaghetti sauce
3. Cook until warm
4. Combine ricotta and Parmesan cheeses and add pepper
5. Spread 1 cup of mixture in a slow cooker
6. Layer 4 noodles over the meat
7. Layer 1/2 cheese mixture over the noodles
8. Layer 2 cups of mozzarella cheese
9. Layer with 4 more noodles
10. Layer spinach
11. Layer Alfredo sauce
12. Continue to layer rest of ingredients, topping with the remaining mozzarella 
13. Cover and cook on low for 4 hours

8 servings

We ate 2 servings for dinner, plan to have 2 more servings 2 days later, and froze rest in 2 servings each portions.

Chili

Ingredients:

• 5 lbs. ground beef
• 2 lbs. turkey sausage
• 3 tbsp. chili powder
• 1 tbsp. paprika
• 1 tbsp. cumin
• 2 tbsp. garlic salt
• 1/3 tbsp. red cayenne
• 28 oz. peeled tomatoes
• 1 large diced onion

Directions:

1. Put all ingredients into a large pot or slow cooker - simmer on low for as many hours as you have
2. Remove from stove or slow cooker and place in refrigerator
3. Next morning, skim off fat, put back into a large cooking pot and simmer for an hour
4. Taste and add picante sauce and jalapeno peppers to your taste
5. Simmer all day
6. Day 3 - Simmer again, adjusting garlic and chili powder and other spices to your taste

Enjoy on a cold day.

Eggs Florentine

Ingredients:

• 2 tbsp. butter
• 1 tbsp. all-purpose flour
• sea salt
• black pepper
• 1 tbsp. Dijon mustard
• 1 cup milk
• 5 oz. baby spinach - roughly chopped
• 4 eggs
• 4 slices beef or turkey bacon (we like the beef better)
• 2 English muffins - split and toasted

Directions:

• Melt butter in a saucepan on medium heat
• Whisk in flour and cook about 20 seconds
• Whisk in milk and mustard and cook until mixture is thickened and smooth
• Add spinach and cook about 2 minutes, stirring to make sure all spinach is wilted and coated
• Cook bacon until done
• Poach eggs to taste, seasoning to taste

Assembly:

• Place 2 halves of muffins on each of 2 plates
• Spoon spinach mixture over each muffin half
• Cut each piece of bacon in half and arrange on top of spinach
• Top each with an egg
• Serve

Serves 2

This one was a real test since it was a merger of 2 totally separate recipes - one for 1 person and the other for 4. I made several changes and it come out very tasty.

Roasted Turnips and Leeks with Parmesan

Ingredients:

• 2 turnips, peeled and cut into 1/2 wedges
• 1 leek, dark green removed, sliced in 1/4 inch pieces
• dash cayenne pepper
• 1 tbsp. olive oil
• sea salt
• black pepper
• 1/8 cup grated Parmesan

Directions:

1. Preheat oven to 475 degrees
2. Coat bottom of baking sheet with oil
3. Combine all ingredients and toss so vegetables are coated
4. Arrange turnips and leeks in single layer on the baking sheet
5. Cook 30 minutes - flip vegetables over at 15 minutes
6. Serve

Serves 2

Roasted Potatoes and Carrots with Dill

Ingredients:

• 2 small gold potatoes, cut in half
• 4 carrots cut lengthwise and in half
• Olive Oil
• Sea Salt
• Black Pepper
• Dill

Directions:

1. Pre-heat oven to 400 degrees
2. Toss potatoes and carrots in olive oil to coat - baggies work well for this
3. Arrange potatoes and carrots on a baking sheet
4. Season with salt and pepper to taste
5. Cover with 2 tsps. dill or to taste
6. Cook about 40 minutes - carrots and potatoes should be tender
7. Serve

Serves 2

Turnip and Potato Mash

Ingredients:

• 2 turnips, peeled and diced (about 1/3 inch each side)
• 2 small gold or new potatoes, diced (about 1/3 inch each side)
• sea salt
• black pepper
• 3 tbsp. butter

Directions:

1. In a medium sauce pan, boil potatoes and turnips in water about 20 minutes - should be tender
2. Drain water, add butter and mash.
3. Add salt and pepper to taste

Serves 2

Sauteed Chicken with Capers

Ingredients:

• 2 boneless chicken breasts
• 1/2 cup all-purpose flour
• sea salt
• black pepper
• 3 tbsp. olive oil
• 1 tbsp. apple cider vinegar
• 1 1/2 tbsp. butter
• 1 tbsp. capers in brine
• 1/2 tsp. of the brine

Directions:

1. Place chicken breast in Ziploc baggie, seal, cover with a towel and pound with a meat tenderizer to an even thinness
2. Place flour in a bowl, and add salt and pepper.
3. Heat olive oil on medium high
4. Coat the chicken with the flour and cook in the oil until golden brown on each side
5. Remove chicken from oil and place aside - keep them warm
6. Add vinegar to the oil and cook about a minute
7. Add butter, capers and brine to the oil and vinegar, cook until butter is melted
8. Pour sauce over the chicken and serve

Potato and Leek Frittata

Potato and Leek Frittata

Ingredients:

• 4 eggs
• 1 tbsp. olive oil
• 1 small leek
• 1 small potato
• sea salt
• black pepper
• 1/2 cup shredded cheddar cheese

Directions:

1. Pre-heat oven to 425 degrees
2. Cut dark green and end off the leek, halve it lengthwise, then slice the two halves thinly
3. Cut the potato into cubes - about 1/4 inch each side (I do not peel the potato)
4. Heat the oil in a non-stick, ovenproof skillet over medium heat
5. Add leek and potato to the oil
6. Add salt and pepper to taste
7. Cook about 5 minutes
8. Whisk eggs in a bowl
9. Add eggs and cheese to the skillet and combine all ingredients completely
10. Cook about 2 minutes - just enough to set the eggs
11. Transfer skillet to oven and cook about 10 minutes - top should be set and golden
12. Serve

Makes 2 servings

Polenta and Sausage

Ingredients:

• 2 tsps. olive oil
• 1/2 white onion, thinly sliced
• 1 pound casing-less turkey sausage (regular or Italian - I use regular for breakfast, but Italian for dinner)
• 2 garlic cloves, thinly sliced
• sea salt
• black pepper
• 18 oz. Polenta (we used to call it corn meal mush), sliced into 1/4 inch rounds
• 1/2 cup chicken broth

Directions:

1. Preheat oven to 400 degrees
2. In a large electric skillet, heat the oil.
3. Add onion to oil and cook on medium 5 minutes.
4. Add sausage and cook about 8 minutes - breaking it up as it cooks
5. Add garlic and cook another 30 seconds
6. In a 2 quart baking dish, layer Polenta (on end - not flat) and spoonfuls of the sausage mixture
7. Pour broth over the top
8. Bake for 25 minutes

Serves 4

Fish Sticks

Fish Sticks -- Make your own

Ingredients:

• 3 eggs
• 3/4 lb. tilapia or any white fish - cut into strips 1" by 3"
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 cup canola oil
• sea salt
• black pepper

Directions:

1. In a large bowl, whisk together eggs, 2 tsp. sea salt, 1/4 tsp. pepper. Add fish, making sure all portions of the fish are coated.
2. In another bowl, combine the cornmeal and flour. Season with salt and pepper to taste.
3. In a large skillet, heat the oil over medium heat. I use an electric skillet for even heating. 
4. Piece by piece, remove fish strips from the egg mixture and dredge in the meal mixture making sure each piece is covered completely and transfer each piece to the skillet. Cook on each side until golden brown - about 6 minutes each side. When done, place on paper towels to drain excess oil.

This made us 4 servings, and reheated well in the oven the next day.

Warm Turkey Salad Casserole

Warm Turkey Salad Casserole

Ingredients:

• 3 cups turkey breast, cubed
• 1 cup celery, cubed
• 1 small Vidalia or yellow onion, cubed
• 1/2 cup softened butter
• 1 can cream of chicken soup
• 1 cup mayonnaise
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• -----------
• 1 cup potato chips
• 1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Mix all ingredients except chips and cheese in a large Ziploc bag making sure they are mixed well.
3. Pour mixture into a 9 x 13 greased baking dish.
4. Mix chips and cheese in a small Ziploc bag. I crush the chips in their bag. It's easier that way and less messy. 
5. Pour the mixture evenly over the turkey ingredients.
6. Cook for 30 minutes. 
7. Serve alone or over rice or egg noodles.

Tex Mex Chuck Roast

Ingredients:

• 2-3 lb. chuck roast
• 1 can chili beans
• 1 can Mexican corn
• 1 can Rotel or Hatch diced tomatoes and chilies
• chili pepper

Directions:

1. Are you ready for this? Put roast and ingredients into a crock pot and cook on low for 8 hours. Do not drain the cans - just pour them in. That's it. So easy and not very spicy at all.

Easy Breakfast in the oven

Okay, I confess that I really don't know what to call this, but I did it and it worked. I didn't want an omelet for some reason and I didn't want to go to the trouble of a frittata, so I combined the recipes I had at hand for each. Next time, I plan to use some veggies like spinach or something else. You can use whatever ingredients you choose. Here is what I did for Nita and me:

Ingredients:

• 1/4 lb. ground beef, browned
• 1/3 white onion, chopped thick
• 4 eggs
• shredded cheese (4 cheese Mexican, 5 cheese Italian, cheddar or whatever you choose)
• 1 tbsp. fresh chopped chives
• sea salt
• black pepper
• cumin
• garlic - chopped or powder

Directions:

1. brown the ground beef and onion together and keep warm
2. heat oven to 400 degrees
3. whisk all other ingredients together (seasonings to your own taste) until totally combined
4. coat cast iron skillet with PAM or butter or your other choice making sure the sides are coated to prevent sticking
5. whisk ground beef and onion in with the egg mixture
6. pour all into the skillet and cover with cheese
7. place in oven and cook 20 minutes

Quick Mac and Cheese

Originally from Simply Recipes.com with changes:

Ingredients:

• 1 qt. water
• 1/2 tbsp. salt
• 1 cup macaroni - your choice of type
• 1 tbsp. butter
• 1 cup grated cheddar cheese
• 1/2 tsp. corn starch
• 1 tbsp. flour
• 1/2 cup milk
• 1/4 tsp. lemon juice
• black pepper

Directions:

1. Mix corn starch and cheese so that all cheese is coated
2. Warm milk - don't let it simmer
3. Heat water, add salt. Add macaroni following instructions on the package. Drain.
4. Melt butter in a sauce pan, whisk in the flour. 
5. Add milk slowing while whisking to avoid clumping. 
6. Slowly add the cheese continuing to whisk the mixture. 
7. Stir in the lemon juice. 
8. Add the macaroni and sprinkle some black pepper to your taste.

Serves 2.

Easy Enchiladas for 2

Easy Enchiladas for 2

Ingredients:

•  1/4 lb. ground beef or chicken
• 1/4 cup shredded cheddar cheese
• 5 ounces enchilada sauce - red or green - I like Hatch Red
• 4 tortillas

Preparation:

1. brown ground beef
2. stir in 1/8 cup enchilada sauce and 1/8 cup of cheese
3. heat and stir until all ingredients are mixed well and cheese is melted
4. pre-heat oven at 350 degrees
5. pour 1/4 cup of sauce evenly in bottom of a glass baking dish 13 x 9
6. place 1/4 cup of mixture in center of each tortilla
7. fold each tortilla around the mixture leaving the ends open
8. place each tortilla in the baking dish with the seam-side down
9. pour the remaining sauce over the tortillas
10. top with the remaining cheese
11. bake for 20-25 minutes 
12. serve with refried beans - I like Goya

Beef Burritos for 2

Ingredients:

• 1/2 pound ground beef
• 1/4 cup chopped onion
• 1 large minced garlic clove
• 1 tsps. chili powder
• 1/2 tsp. cumin
• 1/4 cup El Fenix Hot Sauce
• 1/2 can refried beans (8 oz)
• 4 flour tortillas
• 1 1/2 cups shredded Mexican cheese - your choice - mixed use
• 2-3 chopped roasted Hatch chili peppers or jalapeno peppers
• olive oil

Directions:

1. preheat the oven to 375 degrees
2. cook the ground beef until thoroughly cooked; drain.
3. add garlic, onion, chili powder, cumin, hot sauce and peppers and stir to mix
4. cook until thoroughly heated and peppers, onion and garlic are tender
5. spread 1/3 cup of mixture on the middle of each tortilla leaving 1 inch around the bottom and edges
6. top the meat with 1/4 cup of cheese
7. roll each tortilla starting from the bottom, then fold over the sides to completely enfold the meat 
8. brush all sides of each burrito with olive oil
9. place each burrito in a glass cooking dish, seam sides down
10. bake for 10 minutes
11. heat a can of Wolf Brand Chili - no beans
12. top each burrito with 1/8 cup cheese
13. broil on low for 10 minutes
14. place 2 burritos each on 2 plates and top with the chili
15. serve with a side of re-fried beans

Huevos Rancheros

Huevos Rancheros

Ingredients:

• olive oil
• 1/2 cup finely chopped onion
• 1 10 ounce can of Rotel or Hatch - chilies and tomato
• 4 flour tortillas
• butter
• 4 eggs
• additional seasoning to taste
• Hatch chilies
• cilantro
• chili powder
• cumin
• Jalapeno peppers

Directions:

1. Saute the onion in olive oil in a skillet on medium heat. When translucent, add the Rotel contents including the juice. Add chilies and peppers and other seasoning to taste. Reduce to low heat.
2. Heat a warming tray or the oven to 150 degrees. In a non-stick skillet, add olive oil then heat each tortilla a minute or two on each side, then move to the warming tray or oven to keep warm.
3. Add butter to the same skillet used to prepare the tortillas and fry the eggs to taste - soft or firm yolk is ok. 
4. Spoon a little of the sauce onto a plate. Top with a tortilla then an egg. Add more sauce, another tortilla and another egg. Top with more sauce. Repeat for the second serving.

Serves 2 - very filling. Add a side of turkey bacon or beef bacon if desired.

Garlic Roasted Broccoli and Cauliflower

Garlic Roasted Broccoli and Cauliflower

Ingredients:

• 1 head cauliflower - broken into 1" florets
• 1 head broccoli - broken into 1" florets
• 3-4 tbsp. olive oil
• 4-6 cloves garlic
• sea salt
• black pepper

Directions:

1. Preheat oven to 475 degrees and arrange one shelf near coils and another about 6" above the first.
2. In each of two glass baking dishes, toss 1/2 of all ingredients. 
3. Make sure the olive oil touches everything, adding more if needed. 
4. Place one dish on each oven layer and roast for 15 minutes. 
5. Remove the dishes and toss the ingredients again to make sure they mix well. 
6. Then place the dishes on the opposite shelf from the first 30 minutes and roast for another 15 minutes.

Serves 4.

Zucchini/Squash Side Dish

In the fall especially, we are inundated with nice folks' abundance of zucchini and squash.

Ingredients:

• zucchini
• squash (any kind)
• tomato
• green onion
• Italian dressing
• shredded cheese (Fontina, Asiago, Parmesan or other Italian cheese) 

Directions:

1. Slice zucchini and squash very thin. 
2. Combine in a bowl. 
3. Add thin slices of tomato and green onion. 
4. Add a small amount of your favorite Italian salad dressing.  
5. Sprinkle with shredded (not grated) Italian cheese (I used a mix of Fontina, Asiago and Parmesan)

Easy Brisket

Easy Brisket

Ingredients:

• 4 lb beef brisket
• 1 large yellow onion, sliced thin
• 2 garlic cloves, peeled and smashed (I use more)
• sea salt
• black pepper
• 2 cups chicken broth

Directions:

1. Combine onion and garlic in a slow-cooker. 
2. Season brisket and place it in the slow-cooker, fat side up. 
3. Add broth. 
4. Cover and cook 6 hours on high. 

Slice against the grain.
Very tender and tasty.

Trout Almandine

Trout Almandine

Ingredients:

• Two trout filets 
• 1/4 cup slivered almonds 
• 1/4 cup all-purpose flour 
• 1 tsp. Lawry's Seasoned Salt 
• 1 tsp. paprika 
• 1/4 cup melted butter (divided use) 
• 1 tbsp. lemon juice 

Directions:

1. Combine flour, salt and paprika in large bowl and mix well. 
2. Coat the fish with the mixture. 
3. Coat the bottom of a large glass baking dish with canola oil. 
4. Place coated fish in the baking dish - skin side down. Remove skin ahead if you prefer. 
5.  Drizzle 2 tbsp. melted butter over the fish. Make sure to dampen all exposed flour spots. 
6. Broil about 10 inches from heat for 10-15 minutes according to your preferred doneness. 
7. In a small skillet (I prefer cast iron), melt 2 tbsp. butter, add almonds and sautee until golden brown. 
8. Remove from heat and add lemon juice. 
9. When fish is done, remove from oven and place on serving dish or plates. 
10. Pour almond mixtures over the fish and serve. 

Makes 4 servings.

Spicy Egg Bake

Spicy Egg Bake

The original recipe came off the tasteofhome web site, but I did modify it substantially. This is great for breakfast or brunch.

Ingredients:

• 1/2 tube (4 oz.) crescent rolls 
• 4 eggs 
• 1/4 cup milk 
• 1 cup browned ground beef 
• 1 tbsp. butter 
• 1/4 cup shredded cheddar cheese 
• 1/4 cup shredded Monterey Jack cheese 
• 1/4 cup salsa 
• 1/4 cup white onion diced small 
• garlic, 
• sea salt 
• black pepper to taste 

Directions:

• Brown the ground beef, onion and spices together. 
• Drain if needed. 
• Unroll crescent roll dough and place in the bottom of an 8 in. x 8 in. glass baking dish. 
• Whisk together the eggs and milk. 
• Melt butter in a skillet and cook the eggs over medium heat until they are almost set. 
• Sprinkle the meat mixture over the dough. 
• Layer the eggs over the meat
• Add the cheeses and salsa on top. 
• Bake uncovered at 375 degrees for 25 minutes.

The cheese should be melted. 2 servings

Zucchini Fries

nonstick cooking spray
1 1/2 cups bread crumbs
3/4 cup shredded Parmesan Cheese (2 1/4 oz.)
1 1/2 tspns. Italian seasoning
1/4 tsp. cayenne pepper
2 eggs
2 large zucchini, halved crosswise then cut into 1/2 inch wedges

Preheat oven to 450 with one rack in upper third and 2nd rack in lower third

Lightly coat 2 rimmed baking sheets with cooking spray.

In a wide, shallow dish, mix bread crumbs, Parmesan cheese, Italian seasoning, cayenne pepper. In a medium bowl, beat 2 eggs.

Working with one wedge at a time, dips wedges in the egg, then the seasoning mixture. Press mixture into the wedge to make sure it adheres. Arrange wedges on baking sheets - 1/2 of wedges on each sheet. Place each baking sheet on a separate rack. Bake 10 minutes. Flip each wedge over and place baking sheets back in the oven on the opposite shelf. Bake 10 more minutes.

Chicken and Alfredo Sauce

OK - This one has several variations you can try if you like.

puff pastry shells OR tart shells OR toast
2 tbsp. olive oil
1 1/4 lbs. chicken breast - about 3 1/2 cups - cubed OR 2 cans chicken
6 green onions, sliced small
juice of 1/2 lemon OR 1 1/2 tbsp. Realemon
10 oz. jar of regular OR light Alfredo Sauce
10 baby carrots - diced
1 cup frozen peas, thawed, OR one small can draine
1 cup pearl onions - packed in vermouth if you choose
2 tbsp. red peppers, diced
sea salt
ground black pepper

Heat olive oil in large skillet. When hot, add chicken and green onion. Season with salt and pepper. Heat for 5 minutes (no need to brown the chicken) turning so all sides are coated with the olive oil. Add the lemon juice and stir in the Alfredo sauce. Let simmer - do not boil.

While that is cooking, bring cups water to a boil and cook the carrots for about 5 minutes - not too soft.

Add the peas, onions and carrots to the Alfredo chicken mixture. Continue to simmer until all ingredients are hot.

Spoon the hot mixture over the shells or toast of your choice.

You can also add mushrooms to the mixture if you like.

Makes 4-5 servings.

Split-pea Soup

5 cups chicken broth
1 pound fresh dried green split peas, rinsed and drained
1 large or 2 small leeks, rinsed and diced small - light parts only
1/2 medium onion, diced small
2 small carrots, diced small
1/4 red bell pepper diced small
1/2 celery stalk, diced small
2 cloves garlic, minced
1 tbsp. Dijon mustard
2 cups water
sea salt
ground black pepper

Bring broth to boil on stove top, then pour into slow-cooker. Add all ingredients, cover and cook on high for 6 hours. Stir occasionally. Add more water and/or broth as needed since this mixture may thicken.

Asparagus/Salmon Tapas with Warm Feta Cheese

16 spears of asparagus
extra virgin olive oil
2/3 cup thinly sliced red onion
1 tbsp. sugar
1/3 cup vinegar
6 oz. feta cheese
8 slices smoked salmon
4 tbsp. non-pareil capers

Fix ahead: Soak the onion in the vinegar and sugar for 2 hours. This can be done the day before. Drain, rinse under cold water, cover and put in the refrigerator.

Pre-heat oven to 375.

Clean the asparagus and cut off the woody ends. Place on a baking pan, one deep, and cover lightly with olive oil. Roast for 10 minutes. Remove from oven and allow to cool.

Arrange 1/2 of the feta cheese (or goat cheese if you prefer) in the bottom of two baking dishes large enough to hold the asparagus. Carefully separate the slices of salmon keeping them as intact as possible. Wrap 2 slices of salmon around each bunch of 4 asparagus spears and place each bunch on top of the cheese. Place baking dishes in the oven for 8 minutes - just enough to warm the cheese, asparagus and salmon.

Garnish the bunches with the onion and capers and serve. Makes 2 servings, or a nice colorful snack for a party.

Roast Rack of Lamb with sauce

Preheat the oven to 400 degrees.

In an ovenproof skillet (I use cast-iron) heat 1 tbsp. extra virgin olive oil (or pure canola oil). Season rack of lamb with sea salt and black pepper. Place lamb in the skillet fat side down. Cook on medium high about 3 minutes until browned. Turn the lamb over and cook for 3 more minutes. Transfer the skillet to the oven and roast for 30 minutes (less if you like it rare or medium rare). Transfer to cutting board and carve.

In the leftover juice in the skillet, cookd 2 sliced green onions until soft. Add 1/4 cup chicken broth and bring to a simmer. Remove from the heat and add 2 tsps. Dijon mustard. Serve the sauce along side the lamb or over it.

Herb-Roasted Sweet Potato Skins

2 medium sweet potatoes, halved lengthwise
2 tbsp. extra virgin olive oil
3 tbsp. chopped parsley
1/2 tsp. dried oregano
sea salt and black pepper to taste

Preheat oven to 400 degrees. Pierce potatoes with a fork or knife in about 8 places then arrange on a greased foil-lined baking sheet with cut sides down, and bake about 30 minutes. Transfer to a plate and set aside until cool enough to handle. Reserve the foil-lined baking sheet.

Arrange a rack in the oven about 6 inches from the broiler heating element. Scoop about half of the potato flesh from the skins, leaving about 1/2 inch thick wall around the edges and bottom of each half. Set aside the scooped out flesh (I used it for mashed sweet potatoes for another meal).

Cut each shell lengthwise into 1/2 inch strips and arrange on the baking sheet in a single layer.

In a small bowl combine the oil and seasonings of your choice (the original recipe had several more that I chose not to use). Brush the combination all over the potato skins and broil about 6 minutes until browned and hot.

Roasted Cauliflower

1 head cauliflower, cut into florets
1 tbsp. plus 1 tsp. extra virgin olive oil
sea salt and ground pepper to taste

1 tbsp. chopped parsley
1 tbsp. feta cheese (or goat cheese)
1 more tsp. extra virgin olive oil

Preheat oven to 425 degrees. Toss cauliflower in a large bowl with the 1 tbsp plus 1 tsp. extra virgin olive oil, salt and pepper, to coat each piece well. Transfer in a single layer on a rimmed baking sheet and roast 15 minutes. Cauliflower should be tender and browned in spots. Return to the bowl.

In a separate bowl, combine the chopped parsley, feta cheese (add more if you like) and the remaining 1 tsp. extra virgin olive oil.

Mix all ingredients together to combine well. Serve hot.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients:

• 2 lbs. Brussels Sprouts, trimmed and halved
• 6 tbsp. olive oil
• 1 tbsp. water
• sea salt
• black pepper
• 2 minced garlic cloves
• 1/4 tsp. red pepper flakes
• 1/4 cup grated Parmesan cheese

Directions:

1. Pre-heat oven to 450.
2. Toss Brussels Sprouts with 3 tbsp. olive oil, 1 tbsp. water, sea salt and pepper to taste in a large bowl until sprouts are coated. 
3. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. 
4. Cover tightly with aluminum foil and roast for 10 minutes.
5. Heat remaining 3 tbsp. olive oil in 8 inch skillet over medium heat about 3 minutes. 
6. Add garlic and red pepper flakes; cook until garlic is golden - about 1 minute. Remove from heat.
7. Remove foil from sprouts and continue to cook them another 10 minutes.
8. Transfer to serving dish, toss with the garlic oil and season with more sea salt and black pepper if you like. 
9. Sprinkle with Parmesan cheese and serve. 

About 6 servings. (But Nita liked them so much, we didn't get that many servings :))

Hot Chicken Salad in Avocado

Hot Chicken Salad in Avocado

Ingredients:

• 2 cups chopped cooked chicken
• 1/2 cup mayo or Miracle Whip
• 2 medium avocados, halved and peeled
• 1 tsp. lemon juice
• 2 tbsp. grated parmesan cheese

Directions:

1. Preheat oven to 350 degrees. 
2. Combine chicken and mayo and mix well. 
3. Brush the avocados with the lemon juice. 
4. Spoon chicken salad into the avocado and place in a baking dish. 
5. Top with the cheese. Bake for 30 minutes.

You can make the chicken salad any way you prefer. Some like to add other ingredients. I don't normally.

Omelet Muffin Cups

Omelet Muffin Cups

Nice brunch for company or breakfast if you like.

Ingredients (amount depends on number of muffins being served)

• Butter or spray
• eggs
• milk
• omelet ingredients to taste
• crumbled bacon
• hamburger or ground turkey (browned)
• veggies
• chopped green onion, red onion or Vidalia onion
• frozen hash brown potatoes
• sea salt
• pepper
• shredded cheese (mild cheddar, sharp cheddar, Mexican mix, Italian Mix)

Directions:

1. Preheat oven to 350 degrees.
2. Coat 4 nonstick muffin cups with butter or spray. 
3. Melt butter and put into a large bowl. 
4. Add omelet ingredients of choice
5. Add 2 egg whites to the butter; add sea salt and pepper to taste and mix thoroughly. 
6. Place 1/2 cup of the ingredients into each muffin cup, firmly pressing into bottom and side of each cup.
7. Add the eggs.
8. Top with cheese.
9. Bake for 15-20 minutes

Broiled Halibut Steak

Broiled Halibut Steak

Ingredients:

• 2 lbs. halibut steaks
• 2 tbsp. fresh squeezed orange juice
• 1 tbsp. orange zest
• 1/2 tsp. Worchestershire sauce
• 2 tbsp. butter
• sea salt

Directions:

1. Combine all ingredients and brush mixture over the steaks. 
2. Cut butter into small pieces and scatter over the top of the steaks. 
3. Place under the broiler until the fish meets your desired doneness. We prefer our fish well done - about 15 minutes.