Barbecue Roasted Mixed Nuts

Spice Mix:

1 1/2 tsp salt

2 tsp brown sugar

1 tsp paprika

1 tsp sugar 

1/4 tsp garlic powder

1/4 tsp dry mustard

1/8 tsp ground cumin

1/8 tsp ground ginger

1 lb mixed nuts

1 egg white

Instructions:

Combine spices. Whisk egg white until frothy and toss in nuts, coating them with the egg white. Stir in the spices, mixing well to coat all nuts.

Spread onto parchment paper on baking sheet in a single layer. Bake at 350 for 25 minutes, stirring occasionally.

Shipwreck Casserole

2-3 potatoes, thinly sliced

1 small onion, sliced into rings

1 lb hamburger, cooked and drained

1 can tomato soup

1 can pork and beans

1 cup grated cheese

In a casserole dish or Dutch oven, place potatoes and onion in the bottom. Salt and pepper. Then add cooked hamburger. Then add the pork and beans, followed by the tomato soup. Finally, add grated cheese on top. Bake at 350 degrees for 20-25 minutes or until potatoes are soft. If cooking in the Dutch oven, place the correct number of coals on top and bottom to achieve 350 degrees. I use the following guidelines:

8": 16 coals (11 on top, 5 on bottom)

10": 21 coals (14 on top, 7 on bottom)

12": 25 coals (17 on top, 8 on bottom)

Note: I used an 8" Dutch oven. I only used 2 small potatoes, and the pot was very full. If you make in a 12", you will have oodles of room. You can use larger potatoes, or even double the recipe. 

Baked Fried Chicken Tenders

Ingredients

12 chicken tenders, soak in buttermilk for 30 minutes.

Coating mixture, place all ingredients in a Ziplock bag:

1 cup flour

1/2 tsp salt

1 TBSP seasoned salt

3/4 tsp pepper

2 tsp paprika

In a baking dish, place 1 stick of melted butter. Take each chicken tender, letting the excess buttermilk drip off, and place in Ziplock bag. Shake until well coated, and place in baking dish.

Bake at 400 degrees for 10 minutes. Flip each tender and continue to cook. Depending upon thickness, it may be another 10 minutes until chicken is cooked through.

Honey Berry Salad

***adapted from freckled-fox.com***

Walnuts:

Toss 1 cup walnuts, drizzle of olive oil, 1 TBSP sugar, 2 teaspoons salt and roast in the oven at 350 for 8 minutes or until toasted.

Honey citrus dressing:

Warm 3 TBSP of honey over the stovetop. Pour into a blender with the following:

Zest and juice from half an orange

Juice of half a lemon

2 TBSP balsamic vinegar

2 tsp salt

4 TBSP olive oil

Chill before serving.

Salad:

I used arugula because that's what I had and I like arugula. The recipe called for kale, but I haven't jumped on that bandwagon yet. I bet spinach would be good as well.

Greens

Sliced green onions

Sliced strawberries

Toasted walnuts

Crumbled feta cheese

Toss with salad dressing

Salsa

***Kelsey's Signature Salsa***

4-6 tomatillos, husked and cut in half

4 plum tomatoes, cut in half

2 cloves garlic

1 jalapeño pepper, seeded

1/2 white onion

2 TBSP fresh chopped cilantro

1 tsp sugar

Salt and pepper to taste

1 chipotle pepper in adobo sauce

Vegetable oil for brushing

Brush tomatillos, tomatoes, garlic, jalapeño, and onion with vegetable oil and place on hot grill. Rotate as needed to ensure grill marks on each side. Allow vegetables to cool, and place all in a food processor with the chipotle pepper. Pulse until mostly puréed but slightly chunky. Stir in seasonings to taste.

French Bread

In a mixing bowl add:

1 1/4 cups warm water

1 TBSP yeast

1 TBSP sugar

Let the yeast activate and get bubbly, takes just a few minutes. Then add:

1 TBSP vegetable oil

1/2 TBSP salt

3 cups flour

Turn on the mixer with the dough hook and let mix until a smooth dough forms and the sides of the bowl are clean. Cover with a damp towel and let rest for 15 minutes.

Then punch the dough down and let rest another 15 minutes. Do this a total of three times.

Turn the dough out onto a flour surface and roll into a rectangle. Then roll the dough up like a jelly roll, folding the ends in and pinching the seams together. Place on your baking sheet and cut 4-5 lines across the top. Cover and let rise for 45 minutes or until double in size. Brush with a beaten egg before baking 15-20 minutes in a 400 degree oven.

Carmelized Sweet Onion Dip

This recipe can be found at OurBestBites.com.

4 cups chopped onion (about 2 large sweet onions)
1/2 T butter, melted
1/2 T olive oil
3 oz cream cheese
4 T sour cream
3 T mayo
1/2 tsp Worcestershire
1/8 tsp kosher salt
1/8 tsp dried thyme
1/8 tsp garlic powder

The first step is to carmelize the onions.  You can certainly do this on the stovetop by tossing the onion in butter and olive oil in a sauté pan.  The recipe I found gave the following instructions on how to do it in the oven. 

Preheat oven to 400 degrees.  Place onion in a heavy dutch oven or heavy bottom pot with a lid and toss with butter and olive oil.  (I used a stoneware pot with a lid, and it worked fine, although it took a bit longer.)  Cover pot and cook for 1 to 1 1/2 hours, stirring every 20 minutes until a caramel brown color.  You might want to decrease oven temperature after about 45-60 minutes to 350 degrees and stir every 15 minutes to avoid burnt edge bits, but I didn't have a problem.  Remove from oven and set aside to cool.

Place cream cheese in a microwave safe mixing bowl and heat for 15 seconds until warmed enough to be easily stirable.  Add sour cream, mayo, Worcestershire, salt, thyme, and garlic.  Sir to combine and then mix in carmelized onions. 

You can certainly eat right away, but the recipe suggests to chill overnight before serving to help develop the flavors.  Yields about 1 1/4 cups.

Note:  The recipe on OurBestBites.com called for 3 T cream cheese.  Not sure if it was a typo or not.  I used 3 oz, and it turned out great.  The recipe also called for low fat cream cheese, low fat sour cream, and low fat mayo.  I just used whatever I had on hand, whether low fat or not.