Becky's Broccoli Salad

***Becky suggested using the food processor to cut up the broccoli, and it was so nice!***

Ingredients:

8-10 cups chopped broccoli

1/2 red onion, chopped small

1/2 lb bacon, cooked and crumbled

3/4 cup craisins

3/4 cup sliced almonds (I toasted mine to be fancy)

Toss together.

Dressing:

1 cup mayo

1/2 cup white sugar

3 TBSP red wine vinegar

Salt and pepper to taste

***

Combine all dressing ingredients and pour over salad and toss to coat. Allow to chill for 3 hours before serving.

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.