Sesame and Soy Salmon

• 1 teaspoon chives
  
• 4 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon Mrs. Dash Garlic and Herb seasoning
• 1 pound center-cut salmon fillet

Stir chives, soy sauce, vinegar, honey, brown sugar and ginger in a medium bowl until the honey is dissolved.

Preheat grill. Place salmon on a double sheet of aluminum foil cut large enough to fold over the salmon. Season salmon lightly with Mrs Dash's Garlic and Herb seasoning and drizzle sauce over it. Fold foil to seal the salmon. Place on grill over low heat for 15 minutes. Open foil and drizzle remaining sauce over salmon and cook 5 more minutes over medium-low heat. Garnish with sesame seeds.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Pork Chop Chile Burros

• 6 pork chops - fat removed and cut into small pieces
  
• olive oil
• approx 1 Tablespoon flour
  
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Extra Spicy seasoning
• 1 (16 oz) can diced tomatoes
• 1 (7 oz) small can green chile salsa
• 3/4 cup water
• 1 (7 oz) small can Herdez salsa verde

Brown pork chop pieces in olive oil until cooked. Coat with flour and put everything in crock pot, stir and simmer on low for at least 4 hours. Server with pinto beans, shredded cheese, extra salsa and of course ice cold beer.

Honey-Glazed Baby Back Ribs with Whiskey Marinade

• 3 racks baby back ribs (about 5 pounds)
• 1/4 cup plus 2 tablespoons soy sauce
• 1/4 cup plus 2 tablespoons whiskey
• 1/4 cup honey
• 2 tablespoons finely grated fresh ginger
• 1-1/2 teaspoons freshly ground white pepper
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

Honey Glaze Dipping Sauce

• 1/4 cup honey
• 2 tablespoons hot water
• 1/2 cup fresh lime juice
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• 1/4 cup red pepper flakes, preferably Korean
• 1/4 cup chopped cilantro
• 2 tablespoons sugar

1. Marinate the ribs: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
2. Make the glaze and dipping sauce: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

Adapted from recipe on www.foodandwine.com

Bucatini Carbonara

• 6 ounces bucatini or perciatelli
• 1 tablespoon extra-virgin olive oil
• 4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
• 1 shallot, very finely chopped
• 4 garlic cloves, very finely chopped
• 1 cup heavy cream
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 4 large egg yolks
• Salt
• 2 tablespoons coarsely chopped parsley
• Freshly ground pepper

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
2. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.

Adapted from recipe on www.foodandwine.com.

Tamale Pie

Corn meal mixture

• 3/4 cup Yellow Cornmeal
• 1/4 cup Milk
• 1 egg beaten until it screams

Tamale Pie

• 2 pounds ground turkey (or beef, if you want to die from clogged arteries)
• 1 small onion chopped
• 16 oz Canned Chopped Tomatoes
• 2 cups whole kernel corn (frozen or canned)
• 1 cup Pinto Beans cooked
• 1 ea jalapeño diced (for pussies) or 1 - 4 oz can diced jalapeños
• 1/2 cup Black Olives drained and sliced
• 6 cloves garlic, chopped
• 2 Tablespoons Chili Powder
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 7 oz can Green Chiles diced
• 1 teaspoon Mrs Dash Extra Spicy seasoning
• Sharp Cheddar cheese for topping (kinda like icing on a cake)

Preheat oven to 350 degrees

Mix cornmeal, milk and egg and set aside.

Brown meat and add onions and garlic. Saute until onions are soft and transparent. Stir in remaining Tamale Pie ingredients and cook on medium heat for about 10 minutes and mix thoroughly.

Stir in cornmeal mixture and again mix thoroughly.  Place in 2-1/2 quart casserole and bake for 1 hour and 15 minutes at 350 degrees. Remove from oven and sprinkle on sharp cheddar cheese and bake 5 more minutes.

Serve Green Chile salsa.

Chicken Mexicana

Ingredients

• 4 Chicken (skinless/boneless) Breast cut into 1" cubes
• 3-4 sliced jalapenos
  
• 1 - 7oz can Embasa Salsa Mexicana
• 1 - 7oz can diced Green Chiles
• 2 teaspoons Mrs Dash Extra Spicy
• 1 teaspoon Mrs Dash Garlic and Herb
• 1 Tablespoon chili powder
• 4 cloves garlic diced
• 1/2 bunch Green Onions (use both green and white parts)
• salt and pepper to taste
• olive oil for frying

Directions

Heat olive oil in large frying pan on high and add chicken. Turn so that chicken does not stick to pan. Reduce to medium high and cook the chicken until almost done.  Add garlic, jalapeños, green onions, green chiles, salsa, and all seasonings, cover and cook 1 minute on high heat. Reduce heat to medium-low and cover. Stir chicken regularly. Cook for about 20 minutes. Remove cover and cook for about 5 minutes on medium-high. Wasn't that easy??

Server with yellow rice.

Polish Dinner

The Meat

• Rump (shoulder) Roast 4-5 pounds or Chuck Roast
  
• 1/4 cup flour
• 1 teaspoon salt
• 1-1/2 teaspoon pepper
• 1 large yellow onion - diced
  
• 2 cups water
• cider vinegar
• 1 Teaspoon Mrs Dash Herb and Garlic
  

Mix flour, salt and pepper in a large plastic bag
If using a Shoulder Roast, cut meat into 1 to 1-1/2 think slices, otherwise remove excess thick fat or stringy white connective tissue, but leave some fat on the meat.
Rinse each piece of meat with cider vinegar and place into the flour mixture in the bag. Tumble around until the meat is coated. Remove it and place it into a large pot. Do the same with all of the meat. Cover the top of the meat with the diced onions, spices and slowly add the water to cover the meat. Bring to a boil, then cover and simmer 1 hour. Turn meat over and simmer another 1/2 hour until meat is tender.

The Gravy

• 1/4 cup flour
• Kitchen Bouquet or other gravy darkening flavoring

Dissolve the flour in warm water and add it slowly to thicken the gravy while stirring constantly. Add the Kitchen Bouquet for darken the gravy to your preference. Optionally add a few sprinkles of Smoke Flavoring. Season to taste.

The Cabbage

• 1 large head of cabbage shredded
  
• 1 large onion diced
• 1/2 teaspoon salt
• 1 Tablespoon pepper
• 1 stick of butter
• 1-1/2 cups of warm water
• 4 Tablespoons Sour Cream
• 3-4 Tablespoons Cider Vinegar

Place cabbage in pot and the the onions and spices on top of the cabbage. Add the warm water. Bring to a boil. Simmer 30 minutes. Add the Sour Cream and Vinegar and mix. Cover and continue to simmer on very low heat until ready to serve.

3 Minute Chocolate Cake

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes on high.

The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share! yea- right!)

And why is this the most dangerous cake recipe in the world? Because now we are all less than 5 minutes away from chocolate cake at any time of the day or night!

From Valerie

Turkey Gravy

• Pan juices - scrape pan to get stuck on pieces loose
  
• 2 cups chicken broth
• 4 Tablespoons butter
• 4 Tablespoons flour
• Dash of Liquid Smoke
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
  

Heat the pan juices in the roasting pan. Skim off fat and remove any large leftover pieces. Pour juice into measuring cup and add chicken broth to make 2 cups.

Melt butter in saucepan. Whisk in flour and whisk until it browns slightly (2-3 minutes). Whisking constantly, pour in the broth until the gravy thickens. Season with Mrs. Dash, Liquid Smoke, salt and pepper (if needed).

Broccoli Salad

• 1 teaspoon salt
• 5-6 cups fresh broccoli florets (about 1 pound of florets)
• 1/2 cup toasted slivered almonds
• 1/2 cup cooked, crumbled bacon
• 1/4 cup of red onion, chopped
• 1 cup of frozen peas, thawed (or fresh peas if you can get them)
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/4 cup honey

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Serves 4 to 6

Marinated Greek Salad

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup sliced fresh mushrooms
• 1 cup pitted Kalamata olives
• 1/2 cup green olives
• 1 pint grape tomatoes
• 1 cup Italian or Greek salad dressing
• 1 cup crumbled feta cheese (to ruin it)
  

In large glass bowl, combine all ingredients, cover and refrigerate 4-6 hours to blend flavors. Makes 8 serving

Scalloped Potatos

• 4 cups sliced raw potatoes
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons flour
• 2 tablespoons finely chopped onion
• 8 ounces shredded sharp Cheddar cheese
• 2 tablespoons butter
• 2 cups milk

Place half the potatoes in a greased baking dish. Sprinkle with half the salt, pepper, flour, onion, and cheese. Dot with bits of butter. Repeat layer then add milk to cover potatoes. Cover with foil or lid and bake at 350° for 30 to 40 minutes, or until tender. Take the lid off near the end of cooking to brown, or put under broiler for a few minutes.
Serves 4 to 6.

Spring Rolls Dipping Sauce

• 1 cup sugar
• 1/2 cup water
• 1/2 cup distilled white vinegar
• 1 Tablespoon minced garlic
• 1/2 teaspoon salt
• 2 teaspoons chili paste with garlic

Combine 5 ingredients in heavy small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and reduce until syrupy, about 20 minutes. Remove from heat and add chili paste. Allow to cool. Can be made up to 3 days before needed.

Green Goblin

• 16 ounces Citrus Vodka
• 8 ounces Midori Melon liqueur
• 32 ounces white Cranberry juice
• Maraschino cherries for garnish
• Ice
• dry ice (optional)

Combine vodka, liqueur and juice into a glass pitcher, fill with ice and stir. Drop small chunk of dry ice into pitcher for the foggy effect.

Garnish with cherries.

Blood Orange Martini

• 2 ounces Citrus Vodka
• 1 ounce Clear Orange liqueur (Cointreau)
• 2 ounces fresh squeezed Blood Orange juice
  
• 1 ounce cranberry juice
• Blood Oranges for garnish
• ice

Combine everything into a shaker with the ice and shake until your hand freezes to the outside of the shaker (Note: metal shaker required). Strain into martini glasses and garnish with blood orange slices.

Must exclaim, "Brooohhhh Ha Ha Ha HA ha ha" before the first sip. This is better done with a group of people all doing it together. The louder the better.

Witches Brew

Just in time for Halloween.

• Brut Champagne
  
• 1 ounce Vodka
• 1 ounce Black Raspberry liqueur (Chambord)
• Blackberries for garnish

Fill double Old Fashion glass with ice and add vodka and raspberry liqueur. Swish around in the glass for 10 seconds. Top off with the Champagne and stir. Stir counterclockwise with every 7th stir in the clockwise direction. This is important for your potion to work properly. Garnish and drink.

Valerie's CROCK-POT BRATS & KRAUT

• 2 packages any brand of bratwurst - (Johnsonville is good)
• 1 Jar of Libby's shredded sauerkraut (or Claussen)
• 1 cup of brown sugar
• 1 cup water (bottled water)

Open packages of bratwurst and rinse brats under cool water (you can buy both packages the same flavor) or buy a couple of different types, to mix up the taste

Place the brats in the bottom of crock-pot, pour/spoon the entire jar of sauerkraut on top and sprinkle the brown sugar on top.

Turn crock-pot on HIGH for about 7 hours.

Serve w/potato salad, mashed potatoes or boiled potatoes

Honey Chipotle Baked Beans

• 1/2 cup minced shallots (about 5 ounces)
• 1 Tablespoon ground cumin
• 2 Tablespoon minced Garlic
• 1/2 cup tomato puree
• 1 Tablespoon olive oil
• 1/2 cup honey
• 1/2 cup cider vinegar
• 2 Tablespoons molasses
• 1/2 Tablespoon Worcestershire sauce
• 1/2 teaspoon salt (option - or to taste)
• 2-3 Chipotle Chiles in Adobo Sauce, chopped
• 2 (28 ounce) cans Baked Beans

Preheat oven to 300 deg F.

Heat a large skillet over medium high heat. Coat pan with cooking spray. Add shallots, saute for 4 minutes. Add tomato paste and garlic. Cook 2 minutes or until thick, stirring constantly. Add honey, and remaining ingredients, except the baked beans. Reduce heat and simmer 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2- quart baking disk. Bake at 300 deg F, for 1 hour or until thick and bubbly.

Anejo Mahattan

• 1/4 cup anejo tequila (Like El Tesoro Anejo)
• 1 Tablespoon sweet Vermouth
• 1/2 Tablespoon Licor 43
• 1 dash Angostura bitters
• 1 dash Regan's No. 6 orange bitters

Combine all ingredients in a pint glass. Fill the glass 3/4 full and add ice. Stir swiftly for 30 seconds and strain into cocktail glass. Garnish with something.

Pork Tenderloin with Bourbon Sauce

• 1/4 cup Kentucky Bourbon (or kick it up a notch and use Jack Daniels for a special treat)
  
• 1/4 cup light Soy Sauce
• 1/4 cup packed Brown Sugar
• 4 large cloves garlic, chopped
• 1/4 cup Dijon Mustard
• 1 teaspoon finely minced Ginger
• 2 teaspoons Worcestershire Sauce
• 1/4 cup Olive Oil
• Hot Sauce to taste
• 1/2 capful Mrs Dash Garlic and Herb seasoning
  
• 2 Pork Tenderloins (about 1-1/2 pounds)

In blender, combine bourbon, soy sauce, brown sugar, spices, garlic, mustard, ginger, Worcestershire Sauce, hot sauce and oil. Pulse until smooth. Place tenderloins in a food storage bag and marinade to 4 hours to 24 hours.

Light one side of your grill on high and place the tenderloin on the unlit side. Close cover and cook for 45 minutes. No peeking!