Hearty Potato soup

 
Ingredients

• 6 medium potatoes, peeled and sliced
• 2 carrots, diced
  
• 6 celery stalks, diced
• Onion/Leeks
• 1 onion chopped OR
• 2 leeks, white parts thinly sliced
• 6 Tablespoons butter
• 6 Tablespoons Flour
• 1 teaspoon salt
• pepper to taste
• Milk/Cream
• 1-1/2 Cup milk OR
• 1/2 cup heavy cream
• Water/Chicken stock
• 2 Quarts water OR
• 2 Quarts Chicken stock

Directions

1. In a large pot bring the potatoes, carrots and celery to a boil then reduce to medium heat until tender, about 30-40 minutes.
2. Drain liquid into a separate container and set veggies aside, reserve the liquid.
3. In the same pot, saute the onions or leeks in butter until soft (not brown).
4. Slowly stir in flour and constantly mix over medium-low heat until thick and cook the roux until slightly brown.
5. Add the salt and pepper, gradually add the milk or cream and continue to stir until thickened.
6. Gently stir in cooked veggies
7. Add 1 cup potato liquid at a time and stir until soup is of desired consistency.
8. Garnish with shredded cheese or cooked bacon, if desired.
9. Can also you can add diced zucchini and garlic to the vegetables, if desired.

Granny Aggie's Macaroni Pie

Ingredients

• 8 oz Macaroni
• 2 Tablespoons Butter
• 8 oz White Cheddar Cheese shredded (divided 3/4th and 1/4th)
• 1/2 pint cold milk (8 oz)
• 1/2 onion grated
• 2 Tablespoons Flour
• 2-4 Tomatoes sliced
• Paprika
• 1/4th teaspoon Mrs Dash Garlic and Herb seasoning (optional)
• 1/4th teaspoon Mrs Dash Extra Spicy seasoning (optional)
• Panko bread crumbs (optional)

Directions

1. Pre-heat oven to 350 deg F.
2. Boil salted water and cook the macaroni according to package instructions. Drain.
3. In a saucepan, melt the butter, add onions and saute until almost translucent.
4. Season onions with both Mrs Dash seasonings (optional) 
5. Add flour and milk to the macaroni and bring to a boil.
6. Remove from heat and add 3/4th of the grated cheese and season with pepper.
7. Add one layer of Macaroni in an 8" x 8" casserole pan.
8. Add a layer of tomatoes.
9. Add layer of sauce.
10. Add another layer of macaroni, tomatoes and sauce.
11. Sprinkle remaining cheese on top and sprinkle with Paprika.
12. Add Panko breadcrumbs on top. (optional)
13. Cook for 35-40 minutes at 350 deg F, until bubbly.

Clam Chowder Southwest Style

Ingredients

• 2 slices thick-cut bacon, cut into small dice
• 1 large onion, cut into medium dice
• ½ teaspoon dried thyme leaves
• 2 bay leaves
• 1 ½ cups leftover mashed potatoes
• 2 (8 ounce) bottles clam juice
• 4 (6.5 ounce) cans minced clams (clams and juice separated)
• 1 cup water
• 9-12 mini potatoes, cut in fourths.
• 2-4 jalapenos, seeded and diced
• ½ teaspoon Mrs Dash Extra Spicy
• ½ cup heavy cream
• 1 tablespoons minced fresh parsley
• Salt and pepper to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Add Mrs Dash Extra spicy and jalapenos. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon. Serve with bread or toast.

Salmon Jalapeño Poppers

Ingredients

• 2 Salmon fillet
• 1 ea 8-ounce packages cream cheese, softened
• ⅓ cup sour cream
• 2 green onions, minced
• 3-5 garlic cloves, minced
• ½ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon Mrs Dash Garlic & Herb
• ¼ cup finely chopped cilantro
• ½ teaspoon lime zest
• Salt and pepper to taste
• ⅓ cup shredded Mexican Cheese, like extra sharp cheddar.
• 12-14 Large, straight, jalapeño peppers, seeded and halved lengthwise

Instructions

1. Spray a thin layer of cooking spray oil in a frying pan, cook the salmon fillets on medium high heat until browned and thoroughly cooked.
2. Remove from pan and allow to cool, then flake into small pieces with a fork.
3. Blend cream cheese and sour cream in a medium bowl until smooth.
4. Add cheese, onions, lime zest and seasoning and blend well.
   
5. Fold in cilantro and salmon.
6. Salt and pepper to taste.
7. Preheat oven to 450°F.
8. Load peppers with filling and place on a baking sheet or roasting pan.
9. Be sure to position the peppers close to each other so they stay upright.
10. (Optional ) Add more cheese on top of the filling before baking.
    
11. Bake for 10-15 minutes until golden brown.
12. For crispier peppers, cook them directly on a wire rack. Keep peppers upright.

Pan-Fried Salmon in Curry Cream Sauce

 Ingredients

• 1/2 cup heavy whipping cream
• 2 teaspoons hot curry powder
• 1 teaspoon lemon juice
• about 1/2" ginger, sliced
• 2-4 (4 oz) salmon filet
• couple shakes of Mrs Dash Garlic & Herb
• couple of shakes Mrs Dash Extra Spicy
• pepper to taste
• (optional) teaspoon capers
• (optional) sliced black olives
• parsley or green onion tops for garnish

Directions

1. Combine cream, curry, lemon juice, ginger and spices in a skillet and bring to a boil over medium heat.
2. Reduce to low and slide the salmon into the cream, meat side down if salmon has skin on.
3. Cover and simmer about 10-12 minutes, until the fish flakes off with a fork. Flip one or two times while cooking.
4. Season with salt if you want to die early and pepper.

Creamy Cajun Shrimp Scampi

Creamy Cajun Shrimp Scampi

Ingredients

• ¼ cup olive oil
• 4 tablespoons unsalted high-quality butter (divided)
• 5 garlic cloves (finely minced)
• 1 pound raw tail-off large shrimp (deveined)
• ½ teaspoon sea salt
• ¼ teaspoon Mrs Dash Herb and Garlic
• ¼ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon lemon zest
• 1 lemon (juiced)
• ¼ cup dry white wine
• ¼ cup heavy cream
• 1 ½ tablespoon Cajun seasoning
• Fresh parsley (chopped, for garnish)
• Parmesan cheese (finely grated, for topping)
• Serve over Linguine noodles

Instructions

    1. Toss the shrimp in the Cajun seasoning, salt, spices and lemon zest.

    2. Heat 3 tablespoons of butter and olive oil in a large saucepan over medium heat.

    3. Add the minced garlic and sauté until fragrant.

    4. Add the white wine to deglaze the pan. Add the shrimp to the saucepan and sauté for about 2 minutes on each side until cooked thoroughly.

    5. Add the cream and last tablespoon of butter. Swirl the pan around to coat the shrimp.

    6. Let simmer for one minute until all the flavors are combined.

    7. Remove from heat and squeeze in the lemon juice.

    8. This can be enjoyed on its own or poured over a bed of pasta. Top with fresh chopped parsley and Parmesan cheese.

Crispy-Skin Salmon With Miso-Honey Sauce

Ingredients

• 2" piece fresh ginger

• 2 Tbsp. white miso

• 1 Tbsp. vegetable oil

• 1 Tbsp. unseasoned rice vinegar

• 1 Tbsp. honey

• 1 Tbsp. water

• 1 Tbsp. sesame seeds

• 3 scallions

• 4 - 4–6-oz. skin-on salmon fillets

• Kosher salt or just regular salt

• Seasoning as your prefer

Directions

1. Peel the ginger if you wish and have plenty of time on your hands, or just use a microplane grater and finely grate the ginger into a small bowl. The exterior rind of the ginger will just peel off, plus a little fiber in your diet is good for you.
2. Add Miso, oil, vinegar, honey, water into bowl with the ginger and whisk. Set aside. Save any leftover sauce as it makes a great sauce for other meals, like vegetables.
3. Heat a medium-sized skillet over medium heat and roast the sesame seeds, tossing frequently, until golden brown and fragrant. A few minutes. Don't burn them!
4. Thinly slice scallions and set aside.
5. Season the salmon with salt and other seasonings of your choice.
6. Place salmon filets skin side down in an unheated, very slightly oiled, cast iron pan, over medium heat. Do not move the filets and leave them undisturbed for 5 minutes. They will un-stick on their own when ready to be flipped.
7. Remove the pan from the heat and flip the fish and allow to cook in the warm pan for about another 1-3 minutes depending on thickness of the salmon.
8. Whisk the miso mixture before spooning it onto a plate. Place the salmon skin-side up and garnish with the scallions and sesame seeds.

Serve over rice, peas, lentils, or your choice of vegetable, or just over the Miso Sauce. 

John Daly Green Chile Burros

 John Daly Green Chile Burros

Ingredients

• Boneless Pork Loin, cut in half
• 1 stick butter
• 2 Large Onions, diced
• 1-4 oz can diced Jalapenos
• 4-6 cans Hatch Green Chile Enchilada sauce (15 oz)
• 6 large cans Diced Green Chiles
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Mrs Dash Garlic and Herb

Directions

1. Preheat oven to 400 deg F.
2. In an Oven Safe Dutch Oven or large pot, Brown the Pork in the butter
3. Saute the onions and jalapenos together and add to the meat
4. Add the Diced Green Chiles, Enchilada Sauce and stir in the garlic powder and other spices.
5. Bring meat mixture to a boil for 1 minute and remove from heat
6. Place Dutch Oven in Oven for 4 hours
7. When time is up, remove the meat from the Dutch Oven to a plate
8. Allow sauce to cool and place in the refrigerator to further
9. Skim grease off of top of the sauce once cooled
10. Shred or 1/2" cube the meat
11. Return the sauce to the stove on Low and simmer 1 hour
12. Add the shredded meat to the sauce and mix together

Beef and Broccoli Noodles

INGREDIENTS

• 8 ounces dried udon or ramen noodles

• 1 large crown broccoli

• 4 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, minced

• 1-1/4 cups low-sodium chicken broth, divided

• 1/4 cup reduced-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon honey

• 1 tablespoon cornstarch

• 1/4 teaspoon Mrs Dash Garlic & Herb blend

• 1 tablespoon olive oil

• 1 pound lean ground beef

• ground black pepper to taste

• Thinly sliced scallions, for garnish (optional)

• Thinly sliced Jalapeno peppers, for garnish (optional)

• Chopped Cilantro, for garnish (optional)

• Toasted sesame seeds, for garnish (optional)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water. Note: The Udon  noodles I found were pre-cooked and already soft. No need to boil them.
2. Cut 1 large broccoli crown into 1-inch florets.
3. Add the garlic, ginger, 3/4 cup of chicken broth, soy sauce, oney, oyster sauce, cornstarch in a medium bowl and whisk until blended and set aside.
4. Add olive oil to skillet over medium heat and when hot add the ground beef. Crumble ground beef with a wooden spoon to make into smaller pieces. Season with ground pepper and Mrs Dash garlic & Herb seasoning. Cook thoroughly.
5. Add broccoli to the ground beef and the remaining 1/4 cup of chicken broth. Cook about 3 minutes until the broccoli is still crispy, but cooked.
6. Add the Udon noodles and break apart if stuck together and mix thoroughly into the meat and broccoli.
7. Whisk the sauce mixture again and add to the skillet. Toss the mixture well and cook until the sauce thickens and coats the noodles well, about 2-3 minutes.
8. Remove from heat and garnish with the green onions, jalapenos, cilantro and sesame seeds.

Fish Taco Sauce

Some image on the Internet

Fish Taco Sauce

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice
• zest from from one lime
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon hot chile powder
• 1 teaspoon Sriracha sauce

Stay tuned for Fish Taco recipes to use this sauce.

Shakshuka (Jewish Tomatoes and Eggs)

Ingredients

• Extra virgin olive oil
• 1 large yellow onion chopped
• 2 yellow peppers chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• Pinch red pepper flakes optional
• Salt and pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• OR  1 28-ounce can of whole tomatoes with their juices
• ½ cup tomato sauce (not needed if used canned tomatoes)
• 6 large eggs
• ¼ cup chopped fresh parsley leaves

Directions

1. Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Beef and Green Chile Caldillo Soup

Derek Marchus Recipe

Ingredients

• 1-1/2 lbs Ground Beef

• 3 large Potatoes peeled, cubed and boiled

• 3 cans Herdez Salsa Verde

• OR 1 bottle of Herdez Green Verde sauce

• 1-2 can Pinto Beans, rinsed

• 1 can Black Beans, rinsed

• 1 can Rotel salsa

• 4+ Green Chiles chopped

• ½ tsp Cumin

• ½ tsp oregano

• 2 Tablespoon Flour

• 1 medium Onion sauté

• Garlic powder to taste

• Red chile powder to taste

• 1-½ boxes Beef Broth

• 1 Bunch Cilantro, chopped

• 3-4 Green onions chopped

• Tortillas

Directions

 

1.Boil potato cubes, until soft and set aside

2.Saute onion

3.Brown Ground Beef

4.Add 2 Tablespoons Flour, Garlic powder, spices

5.Add ¼ tsp cumin, ¼ tsp oregano

6.Stir in 1-½ box Beef Broth

7.Add 3 Salsa Verde cans or 1 bottle Green Verde Chile Sauce

8.Add 1 can Rotel

9.Add potatoes, onions, beans

10.Stir and simmer 20 minutes

11.Add cilantro and green onions before serving

12.Serve with Tortillas on the side.