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postheadericon Lemon Pepper Wings

  • 1 24-oz pkg. chicken wings
  • 2 cups canola oil
  • Pinch of flour (optional)
  • 1/4 cup olive oil
  • 2 Tbsp. butter
  • 3 Tbsp. McCormick lemon pepper seasoning

 

  1. Wash chicken and pat dry.
  2. In a saucepan, heat canola oil to 350° F. If you have a thermometer you can add a pinch of flour, when it dances you know your oil is hot enough. Add wings and cook until they reach an internal temperature of 165° F or about 15 minutes. They should be golden brown.
  3. Combine olive oil and butter in a separate bowl. Microwave for 45 seconds; add the seasoning and mix together. Add the wings into the mixture and toss. Serve.
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postheadericon Pasta With Shrimp

  • 1 1-lb. pkg. penne pasta
  • 1 lb. large shrimp (16 – 20)
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 1 garlic clove oil
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 yellow onion, sliced
  • 1 zucchini, sliced
  • 1/2 cup Olive Garden salad dressing

 

  1. Cook pasta according to pkg. directions. Drain and set aside.
  2. Peel and de-vein shrimp; season with salt and pepper.
  3. Heat olive oil in a pan on medium-high heat. Add garlic and veggies; saute to your liking. When your veggies are almost done, add the shrimp and cook until pink. Add pasta then turn off heat. Pour in dressing and serve.

 

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postheadericon Ramen Stir Fry With Veggies

  • 1 pkg. chicken-flavor Ramen noodles
  • 1/4 cup peanut oil
  • 2 garlic cloves, finely chopped
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 15-oz. can baby corn
  • 1/2 cup La Choy Stir Fry Sauce
  • tsp. soy sauce
  • 3 green onions, sliced

 

  1. In a saucepan, prepare Ramen noodles and seasoning according to package directions; drain and set aside.
  2. In a wok, heat oil and add the garlic, stirring garlic so it doesn’t burn.
  3. Add all of the veggies, except green onions; saute to your liking. Turn off the heat; add the noodles, stir-fry and soy sauces. Mix together. Before serving, sprinkle with green onions.
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postheadericon White Pizza With Green Topping

Pizza Dough:

  • 2 teaspoons fresh yeast
  • 1 1/2 cups lukewarm water, 98° F
  • 1 cup sifted flour
  • tablespoon olive oil
  • 1/2 teaspoon salt

Filling:

  • 1 cup creme fraiche
  • 1/2 bunch asparagus, cut
  • 10 green olives
  • 2 or 3 green onions, (scallions) chopped about 1 cup chopped herbs (parsley, coriander)
  • 1 clove of garlic
  • salt and pepper to taste
  • 1 fresh mozzarella
  • 2 tablespoons chopped pistachio nuts (toasted lightly in a pan)

Stir the yeast into the water. Add the remaining ingredients and knead well. Cover the dough with a cloth and let rise in a warm place. When the dough has doubled in size, about an hour, divide into two sections. Roll out two 12-inch pizzas and place on parchment paper. Spread with creme fraiche and top with the filling. Bake the pizza at 475°F until lightly golden. This is a delicious variation of the traditional pizza!

 

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postheadericon Beer-braised Brisket Tacos

  • 1 lb beef brisket
  • 12 oz can beer
  • Small can chipotle peppers in adobo sauce
  • salt to taste
  • corn tortillas
  • lettuce, shredded
  • shredded cheese queso

 

  1. Place brisket, fat side down, in slow cooker with beer. Cook on low until fork tender. 4-6 hours.
  2. Remove brisket from slow cooker; shred beef with a fork. Season with salt.
  3. Blend chipotle peppers in adobo sauce until smooth; add to brisket. Serve on corn tortillas with shredded lettuce and cheese or queso.
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postheadericon Tex-Mex Avocado Eggs

  • 1 whole ripe avocado
  • 2 eggs, pasture-raised
  • taco seasoning
  • cheddar cheese

 

  1. Preheat oven to 350 F. Halve avocado; remove the pit. Scoop out some of the meat so the egg will fit. Put avocado into oven safe dish, make sure it’s stable and doesn’t fall over (ramekins work nicely)
  2. Crack egg into each halved avocado; sprinkle each egg with taco seasoning. Bake 15 minutes.
  3. Top the eggs with cheese; bake another 10 minutes.
  4. Broil 2 minutes.

 

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postheadericon Avocado Chicken Salad

  • 1 avocado
  • squeeze of lemon to taste
  • salt and pepper, to taste
  • 3-4 chicken tenders, shredded
  • 1 tbsp cilantro, chopped (optional)
  • 1 dash cumin (optional)
  • celery sticks (optional)

 

  1. Peel, seed and mash avocado; add lemon juice and salt and pepper. Mix in chicken and cilantro.
  2. If you like guacamole flavor, add in the cumin or taco seasoning. Scoop it with celery sticks if desired.

 

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postheadericon Taco Seasoning

  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 rounded tbsp ground cumin
  • 1 tbsp oregano
  • 1/2 tbsp salt

 

  1. Mix all ingredients together. Store in an airtight glass container

 

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postheadericon Old German Cocoa Cake

  • 2 1/2 cups sugar
  • 1 cup butter or shortening (add 1/4 teaspoon salt with shortening)
  • 3 tablespoons cocoa dissolved in 1/4 cup lukewarm milk
  • 2 1/2 cups sifted cake flour
  • 5 eggs (separated)
  • 1 tablespoon orange rind or 1 teaspoon vanilla

 

Cream butter and sugar. Add egg yolks and beat well. Add milk and cake flour alternatively. Add flavoring. Beat egg whites until stiff, not dry. Fold egg whites into cake mixture and pour into greased and floured cake pan. Makes two 10-inch layers, or three 8-inch layers, or one 13×9 cake. Bake 30 minutes or until tester inserted in center comes out clean. Cool and frost with icing.

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postheadericon Peanut Butter Cookies

 

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs

 

  1. Combine ll ingredients; mix well.
  2. Shape into balls; place on ungreased cookie sheet. Flatten with a fork.
  3. Bake at 350° F for 10-15 minutes until lightly browned.
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