Italian Grinder Salad

INGREDIENTS

For the grinder salad dressing

• 1/2 cup mayonnaise 

• 2 tsp red wine vinegar

• 2 tsp minced garlic

• 1 tsp sweetener (I used Monk Fruit)

• 1/2 tsp Italian Seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon red pepper chili flakes

For the grinder salad

• 16 ounces shredded iceberg lettuce

• 4 ounces ham

• 4 ounces pepperoni

• 4 ounces salami

• 4 ounces of provolone cheese

• 1 pint grape tomatoes halved

• 1/2 cup sliced pepperoncini peppers

• 1/2 red onion diced

INSTRUCTIONS

1. Make The Dressing. Mix the mayonnaise, red wine vinegar, minced garlic, sweetener, Italian seasoning, red pepper chili flakes(if using), salt, and pepper until well combined.

2. Set it aside for a few minutes to allow the flavors to meld together.

3. Slice the ham, salami, and pepperoni into 1/4-inch slices and the provolone cheese into small cubes.

4. Use a mandoline or food processor to shred the iceberg lettuce thinly.

5. Add the shredded iceberg lettuce and the rest of the ingredients to a large salad bowl, then drizzle the dressing all over the ingredients and mix until well combined.




NUTRITION FACTS
Amount per serving.
Calories 445kcal
Total Carbs 9g
Net Carbs 7g
Protein 19g
Fat 38g
Fiber 2g
Sugar 4g

Almond Orange Cannoli Dip

 

Ingredients

• 15 ounces Ricotta cheese drained if needed
• 8 ouncesr Mascarpone cheese
• 1 1/2 cups powdered sugar
• 1 Tablespoon fresh orange juice
• 1 teaspoon fresh orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon orange extract (optional)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup mini chocolate chips
• Topping (optional): Sliced almonds and/or fresh orange zest

Serving Suggestions:

• apple slices 
• graham crackers
• cannoli chips
• vanilla wafers
• ice cream cones broken into pieces

Instructions

1. Place ricotta, mascarpone, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.

2. Mix in orange juice, orange zest, vanilla, almond extract, cinnamon, and salt until well combined. Stir in mini chocolate chips.

3. Top with sliced almonds and/or orange zest and serve immediately or cover and refrigerate until ready to serve. 

Beer Cheese Fondue

Ingredients:

• 4 cups shredded cheese* (Gruyere, Emmenthaler, raclette, cheddar or other good melting cheese) 
• 1/4 cup flour (substitute with corn starch) 
• 1 cup flavorful, low bitterness beer** 
• 1/3 cup heavy cream (fresh, at room temperature) 
• grated garlic or onion (to taste, optional) 
• fresh or dry herbs (to taste)

BEST BEER STYLES TO USE FOR CHEESE FONDUE

Styles with low bitterness, bready/biscuity notes and herbal, earthy aromas (Noble hops or traditional English varieties) make the best candidates to use. To that end we recommend:

• Pilsner lagers (like Bohemian (Czech) and Munich Helles)
• Dunkel and bock lagers
• Doppelbock lagers (especially well suited with more aged cheeses)
• Saisons and strong Belgian ales (nothing sour)
• Wheat ales, especially if fermented with clean American yeast (not fruit flavored of course and nothing sour)
• English pale ales, English mild
• Amber and brown ales (low bitterness, mostly aroma hops)

Avoid sour beers (including kettle sours) as their higher acidity may cause the heavy cream to curdle, especially if it is not fresh heavy cream and has already began to sour in the carton.

Directions:

Step 1. To start – shred enough cheese to have about four cups worth. Coat it well with flour (this will facilitate the melting process). Set aside.

Step 2. Next, pour the beer into a cold pot, turn the heat to medium and bring to simmer to cook off the alcohol. After the beer has simmered for a couple of minutes, add the cream and simmer for a few more minutes.

TIPS: 1. If you add beer to a hot pan/pot it will foam excessively. 2. If you’d like to add a bit of grated garlic or grated onion and/or any dry or fresh herbs such as picked fresh thyme leaves, add them to the beer to infuse with their flavor.

Step 3. Remove the pan from the heat and fold in the cheese in batches while gently stirring. Once all the cheese has melted, transfer to a pre-heated fondue pot, taste and if needed season with salt & pepper, then serve.


WHAT TO DO IF YOUR BEER CHEESE FONDUE BREAKS

If your beer cheese sauce breaks (most likely due to adding cold cheese to too hot of a liquid base) you might end up with clumps. This is easy to fix!

Simply use an immersion blender or transfer the entire broken mess into a blender and process it until no more clumps are visible. Strain and add a few tablespoons of cream to the cheese sauce and warm it up over very gentle heat while stirring.

Chocolate Fondue

 

Ingredients

• 2 cups heavy cream
• 1 pound premium semisweet chocolate (recommended: Lindt or Callebaut)
• 1 tablespoon pure vanilla extract (I used Coffee Extract)
• 1 tablespoon brandy
• Strawberries, bananas, pineapple, brownies, marshmallows, cookies or any other dipping item of your choice

Directions

Special equipment:

• 1 saucepan 
• 1 mixing bowl (that will sit on top of saucepan) 
• Measuring cup 
• Measuring spoons 
• Whisk Fondue serving set 
• Fondue skewers 

1. Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy. 

2. Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.

Cilantro-Lime Chicken with Avocado-Tomato Salsa

Ingredients

• 2 avocados
• 2 lb chicken thighs, boneless skinless
• 1 small bunch cilantro
• 4 cloves garlic
• 1 pint grape tomatoes
• 2 limes
• 1 medium red onion
• black pepper
• extra virgin olive oil
• salt

Directions

1. Wash and dry the fresh produce

- 1 pint grape tomatoes 2 avocados 2 limes 1 small bunch cilantro

2. Pat the chicken dry with paper towels and place in a medium bowl.
- 2 lb chicken thighs, boneless skinless

3. Juice the limes; add half of the juice to the bowl with the chicken and the other half to a separate medium salad bowl.

4. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add half to each bowl.

5. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the chicken and 4 cloves garlic.

6. To the bowl with the chicken, add olive oil, salt, and pepper. Turn the chicken until well coated with the marinade. Set aside for 5 minutes. Add the 2 tbsp extra virgin olive oil 1 tsp salt ½ tsp black pepper

7. Preheat a grill pan or regular skillet over medium-high heat.

8. While the chicken marinates, halve the grape tomatoes crosswise. Add to the salad bowl.

9. Once the grill pan / skillet is hot, add the chicken and cook until it is golden brown and cooked through, 3 to 5 minutes per side.

10. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.

11. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 1/4 inch pieces). Add to the salad bowl.1 medium red onion

12. Add olive oil, salt, and pepper to the salad bowl; toss to combine.
2 tbsp extra virgin olive oil 1/2 tsp salt 1/4 tsp black pepper

13. To serve, divide the chicken between plates and top with the salsa. Enjoy!


Original recipe found at:

• https://www.mealime.com/recipes/cilantro-lime-chicken-thighs-avocado-tomato-salsa/3892

Hungarian Goulosh

Ingredients

• 1/3 cup vegetable oil 
• 3 onions, sliced 
• 2 tablespoons Hungarian sweet paprika 
• 2 teaspoons salt 
• 1/2 teaspoon ground black pepper 
• 3 pounds beef stew meat, cut into 1-1/2 inch cubes 
• 1 (6 ounce) can tomato paste 
• 1-1/2 cups water 
• 1 clove garlic, minced
• 1 teaspoon salt

Directions:

• Step 1: Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• Step 2: In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Sausage & Crescent Roll Casserole

 

Ingredients

• 1 pound bulk pork sausage
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 cups shredded part-skim mozzarella cheese
• 8 large eggs
• 2 cups 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.

• In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.

• Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

• Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Pork chops with Romesco Sauce

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 2 teaspoons monk fruit golden
• 1 teaspoon salt
• 24 ounces boneless pork chops 4, 6 ounce chops
• 1 tablespoon avocado oil

Romesco Sauce

• 1/4 cup roasted red peppers (I used two peppers, cut in quarters lengthwise. Place cut-side down on sheet pan and bake at 450° for 15-20 minutes until slightly blackened. Cool slightly and remove skin). 
• 2 plum tomatoes
• 1/3 cup almonds
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 1 tablespoon avocado oil
• 1/4 teaspoon paprika
• pinch of cayenne optional

Instructions

• Combine the cumin, chili, paprika, coriander, pepper, monk fruit, and salt in a small bowl and then generously season pork chops and set aside for 30 minutes to come to room temperature.
• Preheat the oven to 400ºF.
• Prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
• Grilled the pork chops.
• Serve the pork chops with the sauce.
  
  
  Original recipe adapted from https://primalwellness.coach/2020/07/02/pork-chops-with-romesco-sauce-and-charred-scallions/

Garlic Herb Cauliflower Rice

Ingredients

• 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
• 1/2 Cup Almonds sliced
• 2 Tablespoons Butter or extra virgin olive oil
• 2 Cloves Garlic minced
• 1/4 teaspoon Sea Salt fine
• Black Pepper freshly ground, to taste
• 1/4 Cup Parsley fresh, chopped
• 1/4 Cup Dill fresh, chopped
• 1/4 Cup Basil fresh, chopped
• 1 Tablespoon lemon juice or more, to taste

Instructions

1. Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
2. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. 
3. Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
4. Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
5. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.

Chicken Vietnamese Bowls

Chicken Vietnamese Bowls

Ingredients

4 Cloves Garlic 

2 Persian cucumber, diced

Cilantro, chopped

2 Limes, halved

1-2 Chili pepper, diced

8 oz Shredded carrots 

1 cup Jasmine rice 

1-1/2 lb Chicken Breast or thighs 

4 Tbsp Soy Sauce 

2 tsp Sriracha 

4 Tbsp Mayonnaise 

Directions

1. Wash and dry all produce. Mince garlic. Trim and halve cucumber lengthwise. Roughly chop cilantro. Zest and halve limes. Thinly slice chili pepper, removing seeds for less heat.
2. In a medium bowl, combine cucumber, carrots, lime juice, cilantro, and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, water, and a big pinch of salt. Bring to a boil then cover and reduce heat to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium to high heat. Add chicken and cook until browned and cooked through 3 to 5 minutes per side. Transfer to a cutting board to rest. 
4. Make sauce. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook 30 seconds. Reduce heat to low and stir in the soy sauce, half the Sriracha, 1-1/2 tablespoon of sugar, and juice from remaining lime. Simmer, stirring, until thickened in syrupy, about one minute. Turn off heat.
5. In a small bowl, combine mayonnaise and remaining Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzle and consistency. Season with salt and pepper.
6. Finished and serve. Fluff rice with fork, stir in lime zest, butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Topper rice with chicken and carrot salad. Drizzle chicken with sauce. Garnish with Sriracha mayo, remaining cilantro and chili to taste.

Buffalo Chicken Chili Soup

Ingredients 

• 1 Small rotisserie chicken, shredded
• 15 oz White navy beans, drained
• 14.5 oz Fire-roasted tomatoes, drained
• 4 Cups chicken broth 
• 1/2 cup buffalo wing sauce
• 1 Cup frozen corn
• 1-2 Tsp Onion powder
• 1-2 Tsp Garlic powder
• 1-2 Tsp dried cilantro
• Salt and Pepper to tast
• 8 oz Cream cheese
• Cheddar cheese, cilantro and sour cream for serving

Directions

1. Combine all ingredients in slow cooker except last three items.
2. Stir well
3. Place cream cheese on top
4. Cook on low for 6-8 hours or high for 4 hours
5. Once cooked, mix gently to blend in cream cheese
6. Top with shredded cheese, cilantro and sour cream. 

Southern Sweet Onion Casserole

I had a friend who acquired a 10 pound bag of sweet Vidalia onions through a fundraising project. She does not eat onions and knowing we like to cook, she asked if I wanted the bag so I said yes. But then I thought, what am I going do with so many onions? I didn’t know, so away to Google I went. I found onion recipes and came upon this Southern Onion Casserole. It was extremely easy to make and it was so good that I could’ve eaten the entire casserole dish for dinner. If you like onion rings, grilled onions on your burger or anything that bubbles and oozes with cheesy goodness, then this is for you! 

INGREDIENTS

• 3 large sweet Vidalia onions, peeled and thinly sliced
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 1/2 cup grated Mexican cheese blend
• 1/2 cup Parmesan cheese
• 1 cup Ritz crackers crushed (about 1 sleeve)

Instructions 

1. Preheat the oven to 350° F.
2. Add butter to a large skillet over medium heat. When the butter has melted, add the onions.
3. Reduce the heat to low and cook the onions for about 30 minutes, stirring occasionally.
4. Place half of the onions in a small casserole dish, which has been greased or sprayed with non-stick cooking spray.
5. Add half the sour cream and spread out evenly.
6. Sprinkle half the Mexican grated cheese evenly over the top.
7. Top with half of the Parmesan cheese and half of the Ritz cracker crumbs.
8. Repeat the layers ending with a layer of Ritz cracker crumbs.
9. Bake uncovered for 25 or 30 minutes or until the mixture is bubbly and the topping is golden brown.

Spinach Pesto Chicken Pasta

Ingredients 

1 Box of Spaghetti 

12 oz Spinach 

1 onion, chopped

3 cloves garlic, minced 

1/2 Cup EVOO

1/4 Cup water

Salt and Pepper

Feta cheese

1-1.5 lb Boneless Chicken Breasts 

Directions

1. Combine spinach, onion, garlic, EVOO, salt and pepper and water in food processor. 

2. Brown chicken in skillet and set aside once cooked. 

3. Boil pasta for no more than 5 minutes. Drain all but 1.5 cups of pasta water. Combine pasta, reserved pasta water and spinach pesto in deep sauce pan. Reduce down by a 1/3. 

4. Serve hot with chicken atop pasta and garnish with feta cheese. Add salt and pepper to taste. 

Bulgogi (Korean Beef)

Ingredients

• 1/2 onion
• 3 green onions/scallions
• 4 inch carrot
• 1-1/2 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) 
• 1 Tbsp sesame oil
• Sesame seeds

Bulgogi Marinade

• 4 Tbsp Korean soy sauce
• 2 Tbsp sesame oil
• 3 Tbsp brown sugar
• 8 cloves garlic
• 1/2 Asian pear 
• Freshly ground black pepper

Instructions

1. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
2. Grate 1/2 of an Asian pear (I used an apple).
3. Add freshly ground black pepper and mix all together.
4. Cut the onion into thin slices and cut the green onion into 2 inch pieces and then cut in half lengthwise.
5. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
6. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. 

7. Set aside for at least 30 minutes or best if overnight.

8. In a large skillet , heat 1 Tbsp sesame oil over medium high heat.
9. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
   
   
   Original from https://www.justonecookbook.com/wprm_print/61293