When it is so hot out making supper has been a hard decision. So I try to make it as easy as we can. These a easy and very good! You can add cheese or change up the mango to other fruit of your choice! Have funny with it!!
Prep: 20 min Total: 20 min
Serves: 4
1 mango, diced
1/2 small red onion, chopped
1/4 cup fresh chopped cilantro
juice od 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 Tbsp. vegetable oil
1 1/4 pounds ground beef chuck
1 15 oz. can diced fore roaster tomatoes with chilies
1/2 to 1 tsp. ancho Chile powder
8 corn tostadas or flour tortillas, heated
Shredded iceberg lettuce, or arugula
2/3 cup spur cream
1. Combine the mango, red onion, cilantro, lime juice, 1/4 tsp. salt and a few grinds of pepper in a medium bowl; set aside.
2. Heat the vegetable oil large nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it starts browning, about 2 minutes. Stir in the tomatoes chile powder and 3/4 tsp. salt. Continue to cook until the beef is cooked through and the sauce is slightly reduced, about 2 minutes.
3. Divide the beef among the tostadas; top with lettuce, the mango salsa, sour and cilantro. Sprinkle with chile powder if desired. Serve with lime wedges. ENJOY!!
Stromboli Sandwich
Prep: 20 min Bake:30 min
Makes: 8 to 10 Servings
2 loaves (1 pound each) frozen bread dough, thawed
1/4 pound sliced ham
1/4 pound sliced pepperoni
1/4 cup onion, chopped
1/4 jar (14oz) pizza sauce, divided
1/4 pound sliced mozzarella cheese
1/4 pound sliced bologna
1/4 pound sliced hard salami
1/4 pound sliced Swiss cheese
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp pepper
2 Tbsp. butter, melted
1. Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15 x12 in rectangle.
2. Layer ham, pepperoni on half of the dough(lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15x10x1 in. baking pan. If you don’t have, use foil on a pizza pan will work.
3. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced Stromboli. ENJOY!!
Sausage-Stuffed Jalapenos
Since I had so many jalapenos from the garden this year I decided to stuff a few for a 4th of July party we attended.
If you like a little kick, you’ll love these zippy.
Prep: 20 min. Bake: 15 min.
Makes: 44
1 pound bulk pork sausage
1 package (8oz) cream cheese, softened
1 cup (4 oz.) shredded Parmesan cheese
22 large jalapeno peppers, halved lengthwise and seeded
Ranch salad dressing, works well as the dipping sauce and put out the fire a little.
1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
2. Spoon about 1 Tbsp. into each jalapeno half. Place in two ungreased 13 by 9 inch baking dishes. Bake, uncovered, at 425 degrees for 15 to 20 minutes or until filling is lightly browned and buddy. Serve with ranch dressing if desired. ENJOY!!
Aussie Sausage Rolls
Prep: 15 min. Bake: 20 min.
Makes: 3 Dozen
1 1/4 pounds bulk pork sausage
1 medium onion, chopped
2 tsp minced chives
2 tsp minced fresh basil or dry
2 garlic cloves, minced
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 package (17 oz.) frozen puff pastry, thawed
1. In a large bowl, combine the sausage, onion, chives, basil, garlic, 3/4 tsp. paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11 inch x 10 inch, rectangle. Cut widthwise into 3 1/2 inch strips.
2. Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces.
3. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350 degrees for 20 -25 minutes. ENJOY!!
Chicken Fajitas
Prep: 20 min. Cook: 5 min.
Makes: 6 servings
4 Tbsp. oil
2 Tbsp. lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes, optional
1 1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green or yellow pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas ( 8 inches), warmed
Shredded cheddar cheese, taco cheese, taco sauce, salsa, guacamole and sour cream
1. In a large plastic bag, combine 2 Tbsp. oil, lemon juice and seasonings; add the chicken. seal and turn to coat; refrigerate for 1 hour.
2. In a large skillet, sauté peppers and onions in the remaining oil until crisp and tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-heat for 5-6 minutes or until done. Return peppers mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, ENJOY!!
Smoke Turkey Sausage with Red Beans and Rice
Prep: 20 min. Cook:1 hour
Makes: 8 Servings
Freeze Option: Can be freeze after cooling off. Use freeze containers!
4 cans (16 oz.) kidney beans, rinsed and drained
1 can (14 oz.) diced tomatoes
1 package (14 oz.) smoked turkey sausage, sliced
3 celery ribs, chopped
1 medium onion, chopped
1 1/2 cups of chicken broth
1 medium red and yellow peppers, chopped (or green, your choice)
4 garlic cloves, minced
1 bay leaf (don’t forget to remove it)
1/2 tsp. crushed, red pepper flakes or more if you like it really hot
2 green onions, chopped
Hot cooked rice
1. In a large saucepan combine the first 11 ingredients. Cook covered on medium heat until all vegetables are soften.
2. I made my rice in a medium saucepan. Add the turkey sausage to the broth and cook for about 2 more minutes. You can add the rice to your mixture or, I added the rice to the plate and then spoon on my mixture. Add a little more zip to the saucy, pass around a bottle of hot sauce around. ENJOY!!
Lavender Ice Cream Pie
Prep:45 min
Total: 2 hour plus 4 hour freezing
Serves: 8
You need a ice cream maker.
2 1/2 cups heavy cream
3/4 cup whole milk
1/3 cup honey with dried lavender herb
1/4 cup plus 1 heaping Tbsp. sugar
2 tsp. dried lavender (herb) you can get it in Walmart in the herb isle
1/4 tsp. kosher salt, plus a pinch
4 large egg yolks
cooking spray
9 honey graham crackers or already graham cracker pit crust
5 Tbsp. butter, melted
Purple coarse sugar, for the topping ( in the cake section)
1. Make the ice cream. Heat the heavy cream, milk, honey, 1/4 cup sugar, the lavender and a pinch of salt in a saucepan over medium heat, stirring occasionally, until hot but not boiling, about 5 minutes.
2. Whisk the egg yolks in a medium bowl; slowly drizzle in 1 cup of the hot cream mixture, whisking constantly. Gradually stir the hot egg mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooded spoon, until the custard is slightly thickened and coats the back of the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl; discard the lavender. Fill a large bowl halfway with ice water. Carefully place the bowl of custard in the ice water and let sit, stirring the custard occasionally and more ice to the water as needed, until the custard is cold, about 30 minutes.
3. Meanwhile, preheat the oven to 375 degrees. Generously coat a 9-inch pie plate with cooking spray. Pulse the graham crackers, the remaining 1 heaping tablespoon sugar and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a bowl and stir in the melted butter. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until lightly browned and set, 10 to 12 minutes. Transfer to a rack; let cool completely.
4. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, until it’s the consistency of soft-serve. Spread in the cooled crust and sprinkle coarse sugar around the edge. Freeze until form, at least 4 hours. ENJOY!!
Blueberry Coffee Cake
I made this Blueberry Coffee Cake from my own little Sunshine Blue Blueberry plant.
Topping Ingredients
1/3 cup rolled oats
1/3 cup flour
1/4 cup sugar
1 1/4 tsp. cinnamon
1/4 tsp salt
3 Tbsp. butter, softened
Cake Ingredients
1 2/3 cups flours
2 tsp. baking powder
1/2 tsp. salt
6 Tbsps. butter, softened
1 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup half and half
1 tsp. vanilla
2 cups fresh or frozen blueberries
Instructions
1. Preheat oven to 350 degrees.
2. Spray a 9 x9 -inch baking pan with non-stick spray.
3. Make the cake batter: In a medium bowl, small bowl, stir oats, flour, sugar, cinnamon and salt.
4.Add butter and blend until crumbly. Set aside.
6. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute.
7. Add the eggs, sour cream, half and half and vanilla; beat until well blended, about 1 minutes.
8. Add the flour mixture; beat on low speed to combine, scarping the sides with rubber spatula until blended, about 30 seconds.
9. Increase speed to medium and mix just until well blended, about 30 seconds.
10. With a rubber spatula, gently fold in the blueberries.
11. Turn batter into prepared pan.
12. Sprinkle the topping mixture evenly on top; press lightly.
13. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
14. Let cool in pan 30 minutes before serving! Enjoy!!
Halibut with Bacony Corn Sauté
Be sure to buy fresh, never-frozen fish, summer corn on the cob and in the husks, and your favorite bacon. (Applewood-smoked bacon is my favorite!)
Prep: 10 min Serves: 4
Total: 20 min
1 Tbsp. virgin olive oil
4 (6-oz.) skinless halibut fillets
1/4 tsp salt
1/4 tsp ground black pepper
1 center-cut Applewood-smoked bacon slice
2 1/4 cups fresh corn kernels (about 4 ears)
1 1/2 tbsp. butter
3/4 cup (I-inch) sliced green onions
4 lime wedges
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and black pepper. Add fish to pan; sauté 4 minutes on each side or until golden and cooked to desired degree of doneness. Remove fish from pan; keep warm.
2. Reduce heat to medium. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add corn to drippings in pan; cook 3 minutes or until beginning to brown, stirring occasionally. Sir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges. Enjoy!!
Macho Nachos!
Mile High Nachos Supreme with Avocado Cream
Prep: 15 min Serves : 8 to 10
Bake: 20 min
6 oz. white cheddar, grated
6 oz. orange cheddar, grated
cooking spray
1 bag (16 oz.) yellow or white cairn tortilla chips
1 can (15 oz.) black bean, rinsed
1 tsp. chill powder
1 large ripe avocado, halved and pitted
1/2 cup sour cream
1/2 tsp. line zest plus 2 tbsp. juice
whole milk, for thinning sauce
sliced radishes, jalapenos, cilantro leaves, chopped red onion and diced tomatoes
1. Preheat the oven to 350 degrees. In a large bowl, toss the cheese together.
2. Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all cheese is melted and the chips are browned in spots, about 20 minutes.
3. Meanwhile, in a bowl. toss the beans and chili powder. Scoop the avocado flesh into food processor. Add sour cream, line zest and line juice. Process the sauce until smooth, adding milk by the tablespoon until just thin enough to drizzle. Season with salt and pepper.
4. Scatter the beans , sliced radishes and jalapenos, cilantro leaves, red onion and tomatoes over the hot nachos; drizzle with the avocado sauce. Serve the remaining sauce on the side. Enjoy!!
Fun Recipes to make and enjoy!! 