Taco Salad

Ingredients:

• 1/2 Tablespoon olive oil
• 1 head or 1 bunch lettuce, chopped
• 1 lb ground turkey or beef
• 1 Tablespoon taco seasoning
• 1/2 onion, diced
• 1 tomato, diced
• 6 ounces cheddar cheese, shredded
• few hand fulls of tortilla chips, crushed by hand
• Ranch dressing, to taste
• Taco sauce, to taste

Directions:

1. Heat olive oil over medium heat in saute pan. Add ground turkey and break up while cooking. When meat is almost cooked through add the diced onion and cook until translucent.
2. Add taco seasoning and 1/2 cup water. Stir to combine and let water evaporate out.
3. Each serving: Place lettuce on plate, top with tortilla chips, meat, cheese, tomato, taco sauce and ranch dressing, as well as any other toppings you would like.

Other toppings I have used: sour cream, black olives, black beans, and corn.

Recipe by Mikaila

Lemon Almond Bread

Ingredients:

• For the bread:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 2 Tablespoons lemon zest
• 3/4 cup almond milk
• 1/2 cup canola or vegetable oil
• 2 large eggs, slightly beaten
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• For the lemon glaze:
• 1 cup powder sugar
• 1 1/2 Tablespoons almond extract
• 3 Tablespoons sliced almonds, for garnishing loaf

Directions:

1. Preheat oven to 350°F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
3. In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
5. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze on the lemon almond bread. Sprinkle sliced almond over the bread. Cut and serve.

~Recipe from twopeasandtheirpod.com

Oriental Salad

Ingredients
2 packages beef Ramen noodles, crumbled
3/4 Cup sunflower seeds, toasted
3/4 Cup almonds, slivered
2 Tbs butter (or oil/cooking spray)
16 oz pkg shredded cabbage (or one small cabbage)
1/2 Cup onion, chopped small
1/2 cup radish, chopped
1/2 Cup red pepper, chopped
1 Cup Safflower Oil
1/3 cup vinegar
1/2 Cup sugar
2 Tablespoons Soy Sauce
2 Beef flavor packets from the Ramen noodles.

Directions:

1. Spread Ramen noodles, sunflower seeds, almonds and butter/oil on cookie sheet. Bake 350°F for 15 min or until golden brown. Let cool.
2. Place Ramen noodle mixture, cabbage, onion, radish and red pepper in a large bowl.
3. In a medium bowl whisk together safflower oil, vinegar, sugar, soy sauce and beef packets.
4. Thirty minutes prior to serving add dressing and serve well chilled.

~Recipe via Briana

S'more Brownie

Memorial Weekend is the official start of the camping season, so I though I would make s'more brownies!

Ingredients:

• For Brownies:
• 1 1/2 sticks butter, melted
• 1 3/4 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 eggs
• 1 cup natural unsweetened cocoa powder
• 1/3 cups flour
• For crust and topper
• 1 2/3 cups crushed graham crackers
• 6 teaspoons butter, melted
• 3 tablespoons sugar
• a pinch of salt
• 1 1/2 cups  mini marshmallows

Directions:

1. Preheat oven to 350°F.
2. Line a 8-inch square baking dish with foil, leaving 2-inches overhang. Coat foil with cooking spray.
3. In a bowl mix together the graham cracker crumbs, 6 teaspoons butter, 3 tablespoons sugar and pinch of salt.
4. Press graham cracker mixture onto the bottom of the baking dish. Bake until golden, about 8 minutes; cool.
5. In a large bowl whisk together the butter and sugar until creamy, about 1 minute. Add the eggs, one at a time, whisking well between additions. Add cocoa powder and flour; stir until just blended. Pour on top of the graham cracker crust. 
6. Bake the brownies until a tester inserted into the center come out with moist crumbs attached, 40 to 45 minutes; cool.
7. Scatter top with 1 1/2 cups mini marshmallows and place under the broiler until golden brown, about 1 minute; cool.
8. Using the foil overhang, lift the brownies out of the pan. Cut into squares.

~Recipe from Everyday with Rachael Ray; May 2014

BBQ Potato Pizza

Ingredients:

• 1 store bought pizza crust*
• 1/2 cup barbecue sauce, any brand
• 2 cups potato, diced & cooked
• 2 1/2 cups shredded mozzarella cheese
• 1/2 small red onion, sliced in thin strips

Directions:

1. Place pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.
2. Top with potato, cheese and red onion and bake until golden and bubbly on top, cook according to pizza dough directions.

*I purchase dough from a local pizzeria (Cozzola's Pizza) or in the refrigerated section of the grocery store.

I roast the potatoes for about a half hour in the oven 425°F with a little olive oil, salt & pepper. I also roasted the onions with the potatoes prior to putting them on the pizza, that way I didn't have to slice them as thinly and they wouldn't have as strong of an onion flavor.

~Recipe by Mikaila

Sweet Potato and Black Bean Enchilada

Prep. Time: 20 minutes

Cook time: 30 minutes sweet potatoes, 25 minutes enchiladas

Ingredients:

• 2 medium sweet potatoes
• 1 can black beans or 2 cups cooked black beans
• 1/2 cup salsa
• 12 corn tortillas
• 1 can red enchilada sauce
• 2 cups shredded cheese

Directions:

1. Preheat oven to 350°F.
2. Peel the sweet potatoes and cut into bite sized chunks. Cook in boiling water until cooked through. Drain and put in large mixing bowl.
3. Add to the sweet potatoes the drained& rinsed can of black beans, and salsa. Gently combine.
4. Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish. Repeat for all the tortillas.
5. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
6. Bake at 350°F for 25 minutes, or until cheese has melted and sauce is bubbly.
7. Let cool slightly before serving
8. Enjoy!

~Original recipe from 5dollardinners.com

Fried Rice

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients:

• 3 Tablespoons butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice
• 3 green onions, thinly sliced
• 3 Tablespoons soy sauce
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoon sesame oil

Directions:

1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft.
3. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
4. Continue stirring for an additional 3 minutes to fry the rice. 
5. Then add in the eggs and stir to combine. 
6. Add the sesame oil, stir to combine, and remove from heat.
7. Serve warm.

~Recipe from gimmesomeoven.com

Blueberry Oat Bran Muffins

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Makes: 24 muffins

Ingredients:

• 1 cup oat bran
• 1 cup flour
• 1  teaspoon baking powder
• 1/2 teaspoon baking soda
• a good pinch salt
• 1/2 cup sugar
• 1 cup blueberries (no need to thaw them if frozen)
• 1 cup plain yogurt (buttermilk can be substituted)
• 2 Tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs

Directions:

1. Preheat oven to 360°F and line 2 12-muffin trays with paper liners. (You can do it in batches if you only have one muffin tray.
2. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lumps remains. Add the blueberries and toss gently to combine.
3. In another bowl, whisk together the yogurt, oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist over mixing.
4. Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters. Baking for 12 to 16 minutes, until set and golden. Serve slightly warm or at room temperature.

Recipe from Stephanie M.and chocolateandzucchini.com

Sloppy Joes

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 1 1/2 pounds of ground beef
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 Tablespoons olive oil
• 1 teaspoon dry mustard powder
• 2 teaspoons paprika
• 2 teaspoons granulated garlic powder
• 2 teaspoons granulated onion powder
• 2 Tablespoons brown sugar
• 2 teaspoons Worchesteshire sauce
• 2 teaspoons ketchup
• 1 1/2 cups tomato sauce
• 1/4 cup water
• salt & pepper, to taste

Directions:

1. In a large skillet with high sides, add the oil and preheat it over medium high heat until the oil is nice and hot.
2. Add the beef and break it up as much as you can with a wooden spoon. Cook the beef until it's mostly cooked through, remove most of the drippings and add the onion, peppers and garlic, season everything with a touch of salt and pepper and cook it all together until the veggies develop some color and cook down a bit, about 5 to 7 minutes.
3. Add the ketchup along with the brown sugar, granulated onion, granulated garlic, paprika and mustard powder, cook it all together for about a minute giving it a good stir.
4. Add the tomato sauce, touch of water and Worchesetshire, lower the heat to low, partially cover with a lid and cook everything together for about 10 minutes.
5. Adjust the seasoning according to taste and spoon mixture over toasted buttered buns.
6. Enjoy

~Recipe by Laura Vitale from LauraInTheKitchen.com

Smashed Potatoes

Ingredients:

• 4 Red potatoes
• 2 ounces cheddar cheese, shredded
• 1 teaspoon dry basil
• salt & pepper, to taste

Directions:

1. Place potatoes in a pot of boiling water until just tender about 15 minutes.
2. Place boiled potatoes on a sheet pan. Take a flat bottomed drinking glass and press down on each potato, to flatten the potato.
3. Sprinkle with salt, pepper, basil and cheese. 
4. Place under the broiler until cheese melts.

~Recipe from Nora

Pork Chop with Sweet Garlic Marinade

Ingredients:

• 1/2 cup sugar
• 1 Tablespoon garlic powder
• 1 teaspoon red pepper flakes (add more if you like things spicy)
• 1 cup water

Directions:

1. In a large zip-lock bag add all ingredients and massage bag with hand to combine.
2. Add pork chops to bag and marinate for at least 4 hours (ideal to marinate overnight).
3. Cook however you like! 

• I grilled mine on the BBQ. Pre-heat BBQ grill to medium. It should only take a few minutes on each side to cook through (165°F).

~Recipe from Mikaila

Cinnamon Sugar Scones

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1 egg, separated
• 3 Tablespoons honey
• 1/3 cup buttermilk*
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon

*I didn't have buttermilk in the house, so I used 1/3 cup milk and a dash of white vinegar for acid.

Directions:

1. Preheat the oven to 400°F.
2. In a large bowl mix the flour, baking powder, baking soda, and salt together. Cut in the butter and mix until crumbly.
3. In another bowl, mix the egg yolk (save the white for later) with honey and buttermilk until blended. Then, add to the dry mixture. Stir until combined.
4. Using floured hands, form the dough into a ball on a floured surface.
5. Roll or pat it out until it's roughly half an inch thick and 8 inches in diameter. Cut pizza style into equally sized pieces.
6. Put onto a greased baking pan. Then, whisk the egg white until frothy and coat the tops of the scones. Mix the sugar and cinnamon together and sprinkle on top.
7. Bake for about 10-12 minutes. 

Glaze:

If you would like to add glaze to the top, simply mix a bunch of powdered sugar with a touch of milk. Then, drizzle over scones.

~Recipe from thecouponproject.com

Eggplant and Mushroom Polenta Bake

  

**First picture from original source of recipe (the inside of mine didn't come out as pretty).

Difficulty: Easy
Total time: 1hr 45 minutes
Serves: 6 to 8

Ingredients:

• For the filling
• 3 Tablespoons olive oil
• 1 1/2 pounds Japanese eggplant, large dice
• 1 pound cremini mushrooms, stems trimmed and mushrooms quartered
• 1/3 cup dry red wine
• 1/2 medium yellow onion, small dice
• 1 teaspoon dried oragano
• 3/4 teaspoon red pepper flakes
• Kosher salt
• 5 medium garlic cloves, minced
• 1/2 cup green olives, pitted and coarsely chopped
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 cup water
• Freshly ground black pepper
• For the polenta and to assemble:
• 3 cups water, plus more as needed
• 2 cups whole milk
• 2 teaspoons kosher salt
• 1 1/2 cups polenta (or coarsely ground cornmeal)
• 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
• 1 1/2 cups shredded fontina cheese (about 5 ounces)

Directions:

1. Heat the oven to 350°F and arrange a rack in the middle. Place a large, well-seasoned or enameled cast iron skillet in the oven while it is heating.
2. Once the oven is heated, carefully drizzle 1 Tablespoon of the oil into the hot skillet and let it heat up for 1 to 2 minutes. Add the eggplant to the skillet and arrange it in an even layer. Roast until tender and starting to brown, stirring halfway through, about 25 minutes. Using a dry kitchen towel or potholder, carefully remove the hot skillet from the oven by its handle and place it on the stovetop. Use care when hadnling the hot skillet on the stovetop.) Using a spoon, transfer the eggplant to a medium bowl; set aside.
3. Add 1 Tablespoon of the oil to the skillet and place over high heat until shimmering. Add the mushrooms and cook, stirring rarely, until browned, about 8 minutes. Add the wine, stir to combine, and cook until the liquid has completely evaporated. Reduce the heat to medium low and, using a spoon, transfer the mushrooms to the bowl with the eggplant.
4. Add the remaining 1 Tablespoon of the skillet and heat until shimmering Add the onion, orangano, and red pepper flakes and season with salt. Cook, stirring occasionally, until the onion has softened and is just beginning to brown, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute more.
5. Add the olives and reserve eggplant and mushrooms, along with any accumulated juices in the bowl, and stir to combine. Add the tomatoes and water, season with salt and pepper, and stir to combine. Bring the mixture to a simmer. Reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 20 minutes. Meanwhile, begin making the polenta. (When the eggplant and mushroom mixture is ready, remove from the heat, taste, and season with salt and pepper as needed; keep warm until the polenta is ready.)

For the polenta and to assemble:

1. Place the measured water, milk and salt in a large saucepan and bring to a simmer over high heat. Reduce the heat to low and, whisking constantly, slowly pour in the polenta in a thin, steady stream until all of it is incorporated and there are no lumps.
2. Cook, whisking or stirring with a spoon every few minutes, until the polenta pulls away from the sides of the pan and the grains have softened, about 20 minutes. (If the polenta starts to get too thick before it's done, add water 1/4 cup at a time as necessary.) Stir in the Parmesan cheese and set aside. Heat the oven to broil and keep the rack in the middle.
3. Pour the polenta over the eggplant and mushroom mixture and spread it into a smooth, even layer. Evenly sprinkle the fontina over the polenta. Place the skillet in the oven and boil until the cheese is browned and bubbling, about 4 minutes. Remove from the oven and let sit 5 minutes before serving.

*I don't have a cast iron skillet, so I used a oven safe pan. If your pan has a plastic handle wrap it with foil to make it oven safe.

~Recipe from Chow.com