Things to take to a picnic for meat eaters and vegetarians

 https://www.seriouseats.com/grilling-yogurt-marinated-chicken-kebabs-with-aleppo-pepper-recipe

Very good!

https://www.simplyrecipes.com/recipes/grilled_butterflied_leg_of_lamb/

The best lamb marinade ever!

https://plowingthroughlife.com/easy-macaroni-salad-for-a-crowd/

I reduced the sugar to half a cup and it was plenty. This salad was exceptionally delicious.

I bought shredded carrots.

• 2 lbs macaroni
• 2 cups or 16 ounces of mayo
• 1/2 cup vinegar
• 1/2 cup sugar
• 5 tablespoons or 1/3 cup Dijon mustard
• 1 teaspoon pepper (or a bit more)
• a few shakes of Accent
• 1 1/2 cups onion
• 4 stalks or 2 cups of chopped celery
• 2 cups or 1 1/2 green bell peppers
• 1/2 cup grated carrots

https://vanillaandbean.com/smoky-bbq-baked-beans/

These were soupy in the crock pot. Maybe baking in the oven would be better.

https://seonkyounglongest.com/vegetarian-japchae/

Cheesy Spinach Artichoke Potatoes

 2 lb frozen boxes chopped spinach, thawed and squeezed out

3 cans artichoke hearts, chopped

1 jar sun-dried tomatoes, drained and chopped, optional

1 8 oz block cream cheese, softened

2 cups sour cream

2 cups mayo

1 can cream of chicken soup

1 egg, beaten

2 tsp minced garlic

1 tsp black pepper

2 tsp Italian seasoning

1 tsp cayenne pepper

2 c shredded Italian cheese blend, divided

1 c Parmesan Romano cheese, divided

1 pkg frozen hashbrown potatoes

Combine cream cheese, sour cream, mayo, cream of chicken soup and egg. Add seasoning. Add 3/4 of bag of Italian cheese blend and 1/2 c Parmesan cheese. Separate the spinach and add to mix. Stir in artichoke hearts and sun-dried tomatoes. Stir in potatoes. Put in large buttered casserole dish. Sprinkle with remaining Italian cheese blend and Parmesan cheese. Bake for 45 minutes.

Creamy Spinach Artichoke Dip

1 lb pkg of chopped frozen spinach, thawed and squeezed out

2 cans of whole artichoke hearts

1 8 oz block of cream cheese, softened

2 c Duke's or Hellman's mayonnaise (must be real mayo)

2 c sour cream

2 tsp of minced garlic

2 tsp of Italian seasoning

1 tsp of black pepper (or more)

1 tsp cayenne pepper

1 pkg 6-Cheese Italian shredded cheese, divided

1 c Parmesan/Romano powdered cheese, divided

Pre heat oven to 350. Combine cream cheese, mayo, sour cream in a large bowl. Mix in minced garlic, black and red pepper, and Italian seasoning. Chop one can of artichokes and cut the other can in quarters or 1/8ths and add to bowl. Separate the spinach with your fingers and sprinkle on the top and combine. Stir in 3/4s of shredded cheese and 1/2 c of Parmesan/Romano cheese. Spread in 9/13 pan. Sprinkle the remaining cheese on the top. Bake for 20-30 minutes until bubbling. Broil for 5 minutes to brown the cheese. Serve with veggies or tortilla chips and salsa.

 

New favorite Bon Appetit recipes to try

https://www.bonappetit.com/recipe/caramelized-cabbage


https://www.bonappetit.com/recipe/soy-glazed-tofu-and-mushrooms



http://www.eatingwell.com/recipe/252857/sauteed-broccoli-kale-with-toasted-garlic-butter/

Family Thanksgiving 2022

New Recipes

Pickled Red Onions

https://www.loveandlemons.com/pickled-red-onions/

Roasted Carrots in Five-Spice Powder

https://cooking.nytimes.com/recipes/1020569-five-spice-roasted-carrots-with-toasted-almonds

Roasted Carrots with Turmeric and Cumin

https://cooking.nytimes.com/recipes/1015947-roasted-carrots-with-turmeric-and-cumin?surface=cooking-carousel&fellback=false&req_id=517740405&algo=cooking_preranked_all_MiniLM_L12_v2_title_desc_step_ing&variant=2_cooking_pretrained_title_desc_step_ing&imp_id=992775592

Crispy Roasted Brussels Sprouts

https://cooking.nytimes.com/recipes/1020618-crispy-roasted-brussels-sprouts-and-shallots?surface=cooking-carousel&fellback=false&req_id=549749574&algo=cooking_preranked_all_MiniLM_L12_v2_title_desc_step_ing&variant=2_cooking_pretrained_title_desc_step_ing&imp_id=400883988

Old BUT New Additions

Wild Rice, Sage Sausage, and Mushroom Dressing

https://www.blogger.com/blog/post/edit/5680508456315828864/8691603997627102607

Repeats

Corn and Hominy Pudding- gonna use TJ's Frozen Roasted Corn

https://www.bonappetit.com/recipe/corn-and-hominy-pudding

Beef Stroganoff

Beef Stroganoff

1/4 c extra virgin olive oil, divided 

2 lb sirloin steak, sliced thinly

1 lb crimini mushrooms, sliced

salt and pepper, to taste

1/2 c all purpose flour

1 c red wine

1 T butter

3 c beef broth

2 T Worcestershire sauce

1 lg onion, thinly sliced

1 shallot, thinly sliced

2 cloves garlic, minced

3/4 c sour cream

2 T Dijon mustard

2 t dried tarragon

2 t thyme

2 T chopped flat leaved parsley or 2 t dried

1 lb Buttered home-style egg noodles, prepared according to package directions

Instructions:

Toss beef with salt and pepper. Sauté mushrooms in a few T of olive oil for about 3 minutes or until reduced. Season with salt and pepper. Remove mushrooms to another bowl. 

Toss beef with flour and shake off the excess flour. Add a little more oil to pan and cook beef in small batches letting both sides get a little color. Put in the same bowl with the mushrooms. 

Deglaze the pan with the red wine. Pour the wine over the beef/mushroom mixture. 

Add butter to the pan and add onions, shallots, and garlic. Add mustard, salt and pepper, thyme, tarragon, and parsley. 

Add mushroom mixture back to the pan and add beef broth and Worcestershire sauce.  Simmer until thickened for about 10 minutes.

Remove from heat and add sour cream. Serve with buttered noodles.

Wild Rice, Sage Sausage, Mushroom, and Kale Dressing/Pilaf

This is my own dressing recipe that I've adapted over the years. We keep coming back to it and I keep modifying it.

1 1/2 quarts of stock (chicken, turkey, veggie, etc)

2 c wild rice

salt, to taste

2 T olive oil

1 lb sage sausage

1 lg onion, chopped

4 cloves garlic, minced

1 lb fresh cremini or shiitake mushrooms, trimmed and sliced

1 cup celery, chopped

1 bunch of kale, stems removed, chopped

2 apples, seeded and chopped

1/3 c toasted almonds or pecans, chopped

1/4 c dried cranberries

1/3 c dry sherry or red wine vinegar

1 t dried thyme

1/2 c chopped flat-leaf parsley

1 to 2 T chopped fresh sage or 1 t dried rubbed sage

3 scallions, chopped

Black pepper, to taste

Bring stock to a boil in a large saucepan. Add wild rice and salt to taste. Bring back to a boil, lower heat, cover and simmer for 40 minutes or until the rice is tender and water is absorbed. Drain if necessary.

Heat small amount of oil and cook sausage until no longer pink. Remove all but 2 T of oil, then add onion, garlic, mushrooms, celery, kale, and apples. Cook until mushrooms have softened about 10 minutes. Stir in rice and remaining ingredients, except scallions. Taste and adjust seasonings. Put into large casserole. Sprinkle with scallions.

Serve or refrigerate up to two days ahead and then warm for 20-30 minutes in a 350 oven.