Montreal Steak Seasoning

INGREDIENTS (8)

  • 2 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon dill
  • 1 tablespoon crushed red pepper flakes

INSTRUCTIONS

  1. 1Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.

Recipe from:  https://www.chowhound.com/recipes/montreal-steak-seasoning-10590

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Grilled Honey-Lime Chicken with Pineapple Salsa

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INGREDIENTS

  • Juice of 4 limes, divided
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. plus 1 tbsp. chopped fresh cilantro
  • 2 tsp. honey
  • kosher salt
  • 1 lb. boneless skinless chicken breasts
  • 2 c. chopped pineapple
  • 1 avocado, diced (I didn’t add avocado since I am allergic to it)
  • 1/4 red onion, diced
  • Freshly ground black pepper

DIRECTIONS

  1. Make Marinade: In a large bowl, whisk together juice of 3 limes, olive oil, 1/4 cup cilantro and honey and season with salt.
  2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and add chicken, then grill until charred, 8 minutes per side.
  4. Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro. Season with salt and pepper.
  5. Spoon salsa over chicken and serve.

I added a dash of cinnamon to the salsa and a chopped jalapeno pepper.

All rights reserved for delish.com

http://www.delish.com/cooking/recipe-ideas/recipes/a47355/grilled-honey-lime-chicken-with-pineapple-salsa-recipe/

Best Potato Salad Ever…Old Family Recipe

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Boil red potatoes until a fork slides smoothly into potatoes.  Do  not over cook, otherwise the salad will be mushy.

Peel potatoes and cut into bite size.

Whisk together mayonnaise (I only use Hellman’s), sugar and vinegar. Salt to personal preference. Fold carefully into potatoes, chopped onions and celery.

Best if refrigerated for 24 hours. I add a touch of yellow mustard.

Hafertepe family recipe!

Barbecue Ribs

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Ingredients

  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup rum
  • 1/2 cup chile sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  3. Preheat grill for medium heat. Position grate four inches above heat source.
  4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 7/4/2017

http://allrecipes.com/recipe/22469/barbecue-ribs/print/?recipeType=Recipe&servings=8&isMetric=false

Grilled Marinated Shrimp

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Ingredients

  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers

Directions

  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 7/4/2017

http://allrecipes.com/recipe/21694/marinated-grilled-shrimp/print/?recipeType=Recipe&servings=6&isMetric=false

Blue Cheese Butter for Grilled Steak

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Ingredients

  • SERVINGS 2

Directions

  1. In a small bowl combine butter, blue cheese, parsley, basil and garlic.
  2. Set aside.
  3. Grill steaks to desired doneness.
  4. Top each steak with a generous amount of the butter mixture.
  5. Chill the remaining butter for another time.
  6. (Try the butter mixture tossed with hot cooked vegetables).

http://www.food.com/recipe/steak-with-blue-cheese-butter-33130

 

Chocolate Cheese Cake

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Crust:

1 8oz Chocolate Nabisco Waffers

1/3 cup melted butter

2 Tablespoons sugar

Directions:

In blender crush wafers into fine crumbs. In a bowl combine crumbs with butter and sugar.  Press evenly into bottom and sides 9 inch springform pan.

Filling:

3 eggs

1 cup sugar

3 packages 8oz cream cheese (room temperature)

2 teaspoons pure Vanilla extract

1-12oz chocolate chips melted and cooled to room temperature

Directions:

In large bowl beat eggs and sugar for 5 minutes until light and fluffy.  Beat in cream cheese until smooth. Add melted cooled chocolate chips, beat until mixed.  Add vanilla and beat for 3 minutes until smooth. Turn into crumb crust.  Bake for  1 hour at 325 degrees, until firm.  Cool on wire rack and chill in refrigerator overnight.

Old family recipe!

Strawberry Rhubarb Pie

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INGREDIENTS

  1. For crust
    • 3 cups all purpose flour
    • 2 1/2 teaspoons sugar
    • 3/4 teaspoon salt
    • 2/3 cup chilled solid vegetable shortening, cut into pieces
    • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
    • 10 tablespoons (about) ice water
  2. For filling
    • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
    • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
    • 1/2 cup (packed) golden brown sugar
    • 1/2 cup sugar
    • 1/4 cup cornstarch
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
    • 1 teaspoon water

Make filling:

  1. Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
  2. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
  3. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
  4. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

http://www.epicurious.com/recipes/food/views/lattice-topped-strawberry-rhubarb-pie-4459

Gluten-Free Single-Crust Pie Dough from American Test Kitchen!

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My gluten free pie crust never looks this nice.  Baking with gluten free recipes is very difficult…it all falls apart. Ha, it’s missing gluten.  It is the best recipe though!!!

INGREDIENTS

ice water 3 tablespoons rice vinegar

1 1/2 teaspoons ATK Gluten-Free Flour Blend (American Test Kitchen Gluten Free Recipes)

6 1/2 ounces sugar

1 1/2 teaspoons salt

1/2 teaspoon xanthan gum

1/4 teaspoon DAIRY sour cream

1 1/2 tablespoons unsalted butter 8 tablespoons

Like conventional recipes, this pie dough can be prepared in advance and refrigerated for 2 days; however, it is not sturdy enough to withstand freezing. Do not omit the xanthan gum; it is crucial to the structure of the pie dough. If not using the test kitchen’s flour blend, you can substitute either 2/3 cup plus 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour, or 1 1/3 cups of Betty Crocker All-Purpose Gluten Free Rice Blend. Note that pie dough made with King Arthur will be less sturdy.

1. Combine ice water, sour cream, and vinegar together in bowl. Process flour blend, sugar, salt, and xanthan gum together in food processor until combined, about 5 seconds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses.

2. Pour sour cream mixture over flour mixture and pulse until dough comes together in large pieces around blade, about 20 pulses.

3. Turn dough onto sheet of plastic wrap and flatten into 5-inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Before rolling out dough, let it sit on counter to soften slightly, about 30 minutes. (Dough cannot be frozen.)

4. Roll dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch pie plate, and ease dough into plate. Remove remaining plastic and trim dough 1/2 inch beyond lip of pie plate. Tuck overhanging dough under itself to be flush with edge of pie plate. Crimp dough evenly around edge using your fingers. Cover loosely with plastic and freeze until chilled, about 15 minutes.

5. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Bake crust until crisp and golden, 25 to 35 minutes, rotating pie plate halfway through baking. Remove crust from oven and let cool slightly. (Crust can be held at room temperature for up to 1 day before filling.)

https://www.americastestkitchen.com/recipes/7842-gluten-free-single-crust-pie-dough

Baked Spicy French Fries

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Ingredients

  • 1 large baking potato
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
  3. Bake for 45 minutes in preheated oven.

Recipe By:Ashlee

http://allrecipes.com/recipe/20849/baked-french-fries-i/print/?recipeType=Recipe&servings=1&isMetric=false