Roasted Cabbage Wedges

Roasted Cabbage Wedges

Ingredients:

• 1 head cabbage, cut into 1 inch slices
• Olive oil
• Sea Salt
• Black Pepper

Directions:

1. Preheat oven to 400 degrees.
2. Brush a rimmed baking sheet with 1 tbsp. olive oil.
3. Lay cabbage in a single layer on the baking sheet.
4. Brush each slice of cabbage with olive oil, add sea salt and black pepper to taste.
5. Add other seasonings to your taste.
6. Roast about 35-40 minutes until cabbage is still slightly crispy (more if you want it softer). Edges should be golden.

Creamed Spinach

Bechamel Sauce:
Ingredients:

• 5 tbsp. butter
• 4 tbsp. all-purpose flour
• 4 cups milk
• 2 tsp. sea salt

Directions:

1. In medium large pan, melt the butter then add the flour and stir until smooth.
2. Cook on medium for about 6-7 minutes. Mixture should turn light, golden sandy color.
3. Heat the milk in a separate pan until nearly boiling; add milk 1 cup at a time to the mixture and whisk constantly as it thickens. Bring to a boil and cook about 10 minutes - constantly stirring. Add salt.

Spinach:

Ingredients:

• 1/4 cup water
• 1 tsp. sea salt
• 1 lb. fresh baby spinach

Directions:

1. In large pot, bring water and salt to a boil
2. Add the spinach, cover and cook on low about 3 minutes. (The spinach is good to eat already as is). 
3. Drain spinach in a colander and press out as much liquid as possible.
4. Pour 1 1/4 cups of the Bechamel sauce over the spinach and mix well until every leaf is coated.
5. Reserve remaining Bechamel sauce for other creamed dishes such as peas or potatoes.

Delicious Flat Iron Steak

Flat Iron Steak
from allrecipes.com:

Ingredients:

• 2 lbs. flat iron steak
• 2 1/2 tablespoons olive oil
• 2 cloves garlic - minced
• 1 tsp. chopped fresh parsley
• 1/4 tsp. chopped fresh rosemary
• 1/2 tsp. chopped fresh chives
• 1/4 cup Cabernet Sauvignon (I used Merlot)
• 1/2 tsp. salt (I used sea salt)
• 3/4 tsp. ground black pepper
• 1/4 tsp. dry mustard powder

Directions:

1. Place the steak inside a large resealable bag.
2. In a small bowl, stir together all the other ingredients. Pour over the steak in the bag. Press out as much air as you can and seal the bag.
3. Marinate in the refrigerator for 2-3 hours. (I mixed it all together about 7:00 PM and left it in the refrigerator overnight and most of the next day.)
4. Heat a non-stick skillet over medium-high heat. Fry the steak in the hot skillet for 3-4 minutes on each side (for rare), or to your desired degree of doneness.
5. Discard the marinade.

The steak was very tender and tasty. I'm sure the ingredients can be varied, but I would definitely keep the garlic, salt, pepper, chives and olive oil. I might suggest trying different types of red wines to vary the taste, too.

Mexican Variety with Ro*tel

I found this on Ro*tel's web site and modified it.

Ingredients:

• Pam
• 2 pkg. (13.8 oz each) refrigerated pizza crust dough
• 1 15 oz. can Wolf Brand Chili - no beans
• 1 15 oz. can Ranch Style Beans - rinsed and drained
• 2 cups shredded Mexican cheese blend (I use 4 Cheese Mexican blend)
• 1 10 oz. can Ro*tel or Hatch Diced Tomatoes and Green Chiles, drained
• 1 cup sour cream

Directions:

1. Preheat oven to 425. Spray 2 baking sheets with cooking spray; set aside.
2. Unroll pizza crusts. Cut each crust into 4 rectangular pieces, slightly stretching each piece.
3. Combine chili, beans and cheese in large bowl. Spoon about 3/4 cup filling onto one half of each rectangle. Fold dough over and press edges firmly to seal. Gently place pockets on baking sheets. Bake 13-18 minutes or until golden brown.
4. Combine drained tomatoes and sour cream in small bowl. Blend well. 
5. Serve sour cream mixture as a dip for pockets after cooling a few minutes.

MY VARIETY:
omit the sour cream and PAM

1. Mix all ingredients except the cheese together and cook on the stovetop. Heat taco shells and use the cooked mixture as taco filling - topping with the cheese.
2. Don't drain the beans or the chilies. Mix all ingredients together and cook on the stove-top adding a cup of water. Serve as a chili topping with diced onion and cheese.
3. I also added one pound of ground beef to the mixture.

All of these 3 varieties worked out well. This can be one of the meals I have dubbed "progressive". You can start one meal with the chili. Later, drain the mixtures to serve in taco shells.

Texas Garlic Mashed Potatoes

I got this one from Country Magazine - Oct/Nov 2009 edition:

Ingredients:

• 1 whole garlic bulb (or more if you like)
• 1 tsp. olive oil
• 1 tbsp. olive oil
• 1 medium white onion, chopped fine
• 4 medium potatoes
• 1/4 cup softened butter
• 1/4 cup sour cream
• 1/4 cup grated Parmesan
• 1/4 cup milk
• 1/2 tsp. salt (I use sea salt)
• 1/4 tsp. pepper

Directions:

Prepare garlic:

1. remove papery outer skin - do not separate cloves
2. cut off top of bulb
3. brush with 1 tsp. olive oil
4. wrap bulb in foil
5. bake at 425 for 30-35 minutes until soft

Prepare onion:

1. cook over low heat in 1 tbsp. olive oil 15-20 minutes until golden brown
2. transfer to food processor and process until fully blended
3. note: I added some fresh cut chives here

Prepare potatoes:

1. cover potatoes with water and bring to a boil (I only washed them; did not peel them)
2. reduce heat - cover - cook for 15-20 minutes until soft
3. drain water
4. add butter, garlic, sour cream, cheese, milk, salt and pepper
5. beat until mashed

The recipe says it makes 6 servings, but those must be large servings :)

Tilapia and mac/cheese

Tilapia with Macaroni and Cheese

The tilapia recipe came from my butcher shop; the mac and cheese recipe came from allrecipes.com.

Ingredients:

• 2 Tilapia fillets
• 1/4 cup all-purpose flour
• 1 tsp. salt (I use sea salt)
• 1 tsp. ground black pepper
• 4 tilapia filets (4-6 oz. each)
• 2 tbsp. olive oil
• 3 tbsp. lemon juice
• 3 tbsp. lime juice

Directions:

1. Combine flour, salt and pepper on a large plate. 
2. Dredge fillets in flour mixture coating both sides. 
3. Heat olive oil, lemon juice and lime juice in a very large non-stick skillet over medium high heat. 
4. Cook fillets 2-3 minutes on each side or until done to your preference. If liquid reduces too much, add about 1/4 cup water.

Traditional Macaroni and Cheese


Ingredients:

• 1 2/3 cups dry, small elbow macaroni, cooked and strained
• 2 tbsp. cornstarch
• 1 tsp. salt (I use sea salt)
• 1/2 tsp. dry mustard
• 1/4 tsp. ground black pepper
• 1 12 oz. can Carnation Evaporated Milk
• 1 cup water
• 2 tsp. butter
• 2 cups shredded sharp cheddar cheese

Directions:

1. preheat oven to 375
2. grease 2 quart casserole dish
3. combine cornstarch, salt, mustard and pepper in medium saucepan
4. stir in evaporated milk, water and butter
5. cook over medium heat - stir constantly until mixture comes to a boil
6. boil for 1 minute
7. remove from heat
8. stir in 1/2 cup of the cheese until melted
9. add macaroni and mix well
10. pour into prepared casserole dish and top with remaining 1/2 cup of cheese
11. bake for 20-25 minutes or until cheese is melted and turns a light brown

Beef and Beans

This is a new variation to an old favorite of ours.

Ingredients:

• 1 cans of chili bean
• 1 can of cannelloni bean
• 1 can black beans
• 3/4 cup water
• 1/2 lb. browned ground beef

Directions:

1. Mix beans, undrained, together.  
2. Add about 3/4 cup of water 
3. Add 1/2 pound of browned ground beef. 

The beans provide all of the seasoning that is needed.

Easy and quick to prepare. Nita called the taste "perfect", but I'm sure she exaggerates a bit. :)

Serve the leftovers over rice.