Satiating Treats

Ingredients:

• 6 T sour cream
• 1 tsp fresh lime juice
• 1/4 tsp chipolte chile powder or ancho chile powder
• 1/4 tsp coarse kosher salt
• 8 ears of corn with husks
• 2 limes, quartered

Directions:

1. Mix sour cream, lime juice, chile powder, and coarse kosher salt in small bowl to blend.
2. Prepare grill (med heat).
3. Remove outer husks  from corn, leaving inner pale green husks attached.
4. Fold back inner husks; remove corn silk.
5. Sprinkle corn with salt and pepper.
6. Re-wrap inner husks around corn.  Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes.
7. Grill lime quarters until lightly charred, about 5 minutes.
8. Pull husks away fro corn to expose kernels.  Place corn and lime on platter.
9. Brush corn with sour cream mixture.
10. Sprinkle with cilantro.

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Serves 4

Ingredients:

Goat Cheese Rounds

• 2 T sesame seeds
• 2 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp finely hipped fresh thyme
• 1/4 tsp course kosher salt
• 1/8 tsp ground black pepper
• 16 1/3 inch-thick rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette

• 2 T red wine vinegar
• 1 shallot, minced
• 1 tsp chopped fresh thyme
• 1 tsp Dijon mustard
• 5 T extra-virgin olive oil
• Coarse kosher salt

Salad

• 1 lb baby new potatoes (halved)
• 1 lb green beans trimmed
• 8 cups mixed salad greens
• 1/3 C packed small fresh basil leaves
• 12 ounces assorted small tomatoes
• 1/2 C black olives (nicoise)

Directions:

1. Line baking sheet with waxed paper.
2. Mix first 6 ingredients in shallow bowl.
3. Dip cut sides of goat cheese rounds into spice mixture to coat.
4. Place on prepared baking sheet.
5. Chill until ready to serve.
6. Whisk first four ingredients (from vinaigrette) in small bowl.
7. Gradually whisk in olive oil.
8. Season with coarse salt and pepper.
9. For salad, steam potatoes until just tender, about 10 minutes.
10. Transfer to plate; cool.  Steam green beans until crisp-tender, about 5 minutes.
11. Rinse under cold water; drain.  Pat dry with paper towels.
12. Combine green beans and basil in large bowl.
13. Add enough vinaigrette to coat lightly, toss.
14. Arrange on large platter.  Add potatoes and green beans to same large bowl.
15. Add remaining dressing and toss.
16. Arrange potatoes and beans atop greens.
17. Scatter tomatoes and olives over.  Surround with goat cheese rounds.

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Prep Time: 20 minutes

Serves 8

Ingredients:

• 8 hard-cooked eggs
• 2 Tbsp lemon juice
• 1 Tbsp chopped green onion
• 1/4 tsp hot pepper sauce
• 1 can ( oz) crab meat, drained, flaked and cartilage removed
• 3 Tbsp fat-free mayonnaise
• 4 Tsp minced fresh tarragon
• 1/4 Tsp salt
• 1/8 Tsp cayenne pepper

Instructions:

1. Cut eggs in half lengthwise. Remove yolks; set aside egg white and four yolks (discard remaining yolks or save for another use).
2. In a bowl, mash reserved yolks.  Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne.
3. Add crab; mix well.
4. Stuff or pipe into egg whites.  Refrigerate until serving.

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Ingredients:

• 2 cans (15 oz) black-eyed peas, rinsed and drained
• 1 yellow pepper, seeded and chopped
• 1/2 C each chopped purple onion and roasted red pepper
• 1/2 C mined fresh parsley
• 1/4 C olive oil
• 2 Tbsp. white wine vinegar
• 1 Tbsp. seeded mustard
• 2 cloves garlic, minced
• 1 Tsp. cumin
• Salt nd pepper to taste

Instructions:

Combine all ingredients; cover and chill.  Makes 4 1/2 C dip.  Serve with toasted pita triangles.

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Serves 6-8

Ingredients:

• 1 lb small or medium shell pasta (prepared as directed)
• 1/4 lb baby spinach or arugula washed and torn into pieces
• 6 oz crumbled feta cheese
• 1/2 cup pitted Kalamata olives, quartered
• 2 Tbsp each thinly sliced sun-dried tomatoes and basil leaves
• 2 Tbsp red-wine vinegar
• 3 Tbsp olive oil
• Cracked black pepper

Instructions:

1. Combine ingredients.
2. Toss well.

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Serves 4.

Ingredients:

• 1/4 Cup Mayonaise
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Honey
• 1 Tablespoon chopped parsely
• 16 Oz. Rainbow Trout (with skin)

Directions:

1. Combine first 4 ingredients in a bowl.
2. Cover flesh side of trout with mixture.
3. Broil 4 inches from heat for 5 minutes or until fish flakes with a fork and topping is bubbly.

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Ingredients:

• 2 6-7 oz salmon fillets with skin
• 5 tablespoons olive oil
• 1/2 lime
• 1 avocado
• 1 tablespoon lime juice

Directions:

1. Rub salmon w/1 tablespoon olive oil
2. Squeeze lime over the salmon
3. Broil salmon 9 minutes
4. Combine avocado, 4 tablespoons olive oil and lime juice in a small bowl
5. Season w/salt & pepper
6. Cover the cooked salmon w/the sauce and serve

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Ingredients:

• 2 sticks of butter
• 2 eggs
• 1 Cup of brown sugar
• 1 Cup granulated sugar
• 14 oz chocolate bars (chopped)
• 3 Cups flour
• 1/2 tsp Salt
• 1 tsp baking powder
• 1 tsp baking soda
• (optional) 1.5 Cups of chopped nuts

Directions:

1. Cream butter, eggs, sugars.
2. Sift flour, salt, baking soda, baking powder together and add to mixture.
3. Stir in chocolate (and nuts).
4. Mold into cookies.
5. Bake 7-9 minutes at 375 degrees.

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My mom made this meal when we were growing up.  It is one of the few tenderloin meals I have ever liked.

Ingredients:

• Chopped onion
• Can of cream of celery
• 6 ounces of apple juice
• 1 tspn celery
• sage
• 1tspn cinnamon
• 3-4 oz tenderloins
• chopped celery
• chopped apples
• Can of evaporated milk
• egg noodles

Directions:

1. Saute  onions.
2. Meanwhile, whisk cream of celery, apple juice, cinnamon, and sage together.
3. Add pork to the skillet with the onion.
4. Add the mixture to skillet.
5. Cover skillet and simmer for 45 minutes.
6. Add chopped celery, apple, and condensed milk.
7. Simmer 10 more minutes.
8. Cook egg noodles.
9. Serve pork mixture with noodles.
10. Enjoy.

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This is one of Andrew’s favorite desserts.  There is absolutely nothing healthy about it, but is sure does taste good.

Ingredients:

• Two 8 oz packages of cream cheese, softened
• 2 Cups confectioners sugar
• 2 boxes of vanilla instant pudding
• 3 cups milk
• Two 8 oz containers of Cool Whip
• 2 tsp vanilla extract
• 2 packages of Oreo cookies (double stuffed is better), crushed with a rolling pin
• Gummy worms

Directions:

1. In a large bowl, cream confectioners’ sugar and the cream cheese with a mixer, then add the vanilla extract.
2. Mix milk and pudding in a separate mixing bowl.
3. Combine these two mixtures in large bowl.
4. Add Cool Whip and blend together.
5. In a large clean bowl, put a layer of the Oreo cookie crumbs on the bottom, then add a layer of the mixure.  Keep alternating layers and end with cookie crumbs on the top.
6. Stick gummy worms down into the cookie mixture to make it look like they are coming up out of the so called dirt.
7. Serve chilled.

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