Pineapple Sauce for Ham

 2(8 ounce) cans crushed pineapple, in juice (do not drain) (20 oz can chunk pineapple with juice)
1cup brown sugar, packed
1tablespoon cornstarch
1⁄4teaspoon salt
2tablespoons lemon juice
1⁄2 - 1tablespoon Dijon mustard (start with less and adjust to your taste) (1teaspoon)

Original recipe from food.com

Italian Salad Dressing

3/4 cup olive oil
3-4T red or white wine vinegar (start with 3T add more to taste)
3-4TParmesan Cheese, finely grated (start with 3T add more to taste)
1 Tbsp mayonnaise (1 1/2T)
1 tsp granulated sugar (2t)
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder (3/4t)
1/2 tsp crushed red pepper (to taste, I used 1/8t)
3/4 tsp salt (1/2t fine sea salt)
1/2 tsp pepper
1 tsp lemon juice (1/4t at a time to taste)

2T minced shallot 

Combine all ingredients in a mason jar, cover tightly with lid and shake until well combined and emulsified.* Add more salt to taste if desired. Use right away or refrigerate up to 2 weeks.

Recipe created from combining recipe ideas from natashaskitchen.com & thewholecook.com

Easy Chicken Salad

4 halves chicken breast, cooked and cubed (shredded)
1 cup mayonnaise
1 tablespoon extra virgin olive oil
3 slices bacon, cooked and crumbled (optional)
2 teaspoons red wine vinegar
1 tablespoon mixed fresh herbs, like parsley, dill, and oregano (Mural of Flavor and a few shakes of dry dill weed)
1 small apple, diced
2 hard boiled eggs, diced
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped (optional)
Directions
In a large bowl, combine the mayo, olive oil, vinegar, and herbs until evenly mixed. Let sit for 10-15 minutes. 
Add the chicken, bacon, onion, and celery and toss to evenly coat.  
Season with salt and pepper.

Instant Pot 15 Bean Soup

Ingredients
20 oz bag of Hurst’s HamBeens® 15 Bean Soup
1 lb ground beef, browned in a skillet and drained well
1 cup minced garlic sausage, rendered and drained well
14.5 oz can diced tomatoes, undrained (Salsa Style Fire Roasted diced tomatoes)
1 1/2 cups carrot, sliced (I omitted)
1 cup celery, sliced
1 medium onion, diced
3 large garlic cloves, minced
3 bay leaves (I omitted)
1 teaspoon ground black pepper (California Pepper to taste)
1 teaspoon salt (omitted)
64 oz beef broth (6c beef broth & 1c water)

Cooking Directions
1. Pour the beans into a colander and rinse under cold water. (I had to use a large sieve since the spaces in my colander were too large and let the small beans fall through) Remove any pebbles or debris you might find.
2. Pour the rinsed beans into the Instant Pot aluminum insert.
3. Add the drained and browned ground beef, rendered and drained garlic sausage,  and diced tomatoes to the Instant Pot.
4. Add the sliced carrots, sliced celery, diced onion and minced garlic to the Instant Pot.
5. Add the salt, ground black pepper, dried bay leaves, and the seasoning pack that came with the beans to the Instant Pot.
6. Pour the beef broth into the Instant Pot and stir to combine. Place the lid on the Instant Pot. Set the valve to the sealing position.
7. Press the manual button and set the time to 50 minutes (60 minutes). Once the timer alerts you that the pressure-cooking time is up allow the pressure cooker steam to release naturally for 25 to 30 minutes (55-60 minutes). After the steam has naturally released carefully open the lid of the pressure cooker away from your face to prevent a burn.
8. Stir the soup before serving.

Original recipe from: hurstbeans.com

Classic Pea Salad

 Ingredients

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon granulated sugar
2 teaspoons apple cider vinegar
1/4 teaspoon kosher salt
1/8 teaspoon pepper
4 cups frozen peas , thawed
1/3 cup diced red onion
3/4 cup cubed sharp cheddar cheese (approximately the same size as the peas) (package shredded colby jack)
8 slices bacon ,  cooked crispy and crumbled
Instructions
Put sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl; whisk to combine.
Add peas, onion, cheese, and bacon to the bowl; gently stir to coat completely.
Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.
Notes
Any leftovers should be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing this salad, however. The dressing will not hold up very well, and the peas and bacon will get too mushy once thawed.

Original recipe and picture from bellyfull.net

Mixed Grapefruit with Ricotta and Cardamom Honey

This recipe makes 1/2 cup cardamom honey. Use leftovers in tea, on toast, or in any recipe that calls for the natural sweetener.

Ingredients

6 whole green cardamom pods, lightly crushed (1t Chinese Five Spice powder)

1/2 cup honey

3 assorted grapefruits, such as pink, white, and Ruby Red, supremed (1 1/2 Ruby Red)

1 1/3 cups fresh ricotta (3/4C divided)

Freshly ground pepper (Florida Seasoned Pepper)

Directions

In a small saucepan, toast cardamom (didn't use) over medium-high heat. 

     Add 1/4 cup water, Chinese Five Spice powder, then honey; stir to combine. Bring to a boil, then reduce heat and simmer 5 minutes. Let cool.

     Arrange grapefruit over ricotta, drizzle with cardamom honey, and sprinkle with pepper.

Original recipe (in black) from: marthastewart.com 

Easy Red Enchilada Sauce

1/4 cup lard or olive oil

1/4 cup flour

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried Mexican oregano (See Note 1)

1/4 tsp cayenne powder (See Note 2)

1/2 tsp marjoram

1/2 tsp salt

1/4 cup tomato paste

3 cups chicken broth

1 tsp apple cider vinegar (See Note 3)

• In a small bowl whisk together the flour, chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
• In a medium saucepan over medium heat add the lard or oil. After a minute add the flour spice mixture and whisk to coat with oil, cooking for a minute or two.
• Whisk in tomato paste and cook for 2 minutes. Whisk in the chicken stock, breaking up any lumps and cook on high for 5-6 minutes. Sauce will bubble and thicken.
• Remove from heat and whisk in the vinegar. Season to taste with salt and use immediately. If using later, allow to cool and note in airtight container, or freeze.

Notes

1. I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love this red enchilada sauce!
2. If you like a little more kick like I do, double the cayenne to 1/2 teaspoon.
3. Feel free to substitute with distilled white vinegar.

      Recipe from keviniscooking.com

Neece's Pork Tenderloin Rub

1t dried rosemary
1t dried thyme
1t dried oregano
Grind all 3 together, does not need to be reduced to powder
1t ground coriander
¼t chili powder
¼t cumin
½t smokey paprika
2T brown sugar
Mix all ingredients together in a small bowl
Rub/press on all sides of the tenderloin
Wrap tenderloin tightly in plastic wrap
Refrigerate overnight 
Cook at 450° fat side up for approx 20 minutes or until it reaches an internal temp of 145°

InstaPot Chicken Pho

INGREDIENTS
14 oz rice noodles
1 Tbsp olive oil extra virgin
1 large yellow onion halved
1 2-inch piece ginger cut into 1/4 inch slices and slightly smashed
3 cardamom pods lightly smashed
1 cinnamon stick
1 Tbsp coriander seeds
3 star anise pods
5 cloves
1 fuji apple peeled, cored and cut into 1/2 chunks
1/2 cup coarsley chopped cilantro leaves
6 chicken thighs bone-in, skin-on
3 Tbsp fish sauce
1 Tbsp sugar
8 cups water
1 1/2 tsp kosher salt
TOPPINGS
1 lime cut into wedges
2 jalapenos thinly sliced
1/2 red onion thinly sliced and soaked in cold water for 10 minutes
Fresh herbs (mint, cilantro, basil)
Bean sprouts
Sriracha sauce
Daikon radish sprouts (optional)
INSTRUCTIONS
Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
Select Manual and cook at high pressure for 15 minutes.
When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings.


From: Platings & Pairings

Cream Cheese Spread

2 cups cream cheese, softened
1/4 cup sun-dried tomatoes, chopped


1/4 cup roasted red bell peppers with garlic, diced
1-2 garlic cloves from the bell pepper jar, crushed


1/8 cup green onions, chopped
1/2 tablespoon onion powder
1 teaspoons garlic powder
Salt, to taste (if desired)
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.
I served it with roasted garlic sweet potato triscuits and garden herb triscuits
Next time I am going to 1. increase the amount of green onions and 2. make it the day before I need it, better flavor the 2nd day



ORIGINAL RECIPE
Antipasto Cheese Ball Christmas Tree
Ingredients
For The Dip:
4 cups cream cheese, softened
1/2 cup sun-dried tomatoes, chopped
1/2 cup red bell peppers (or capsicum), diced
1/4 cup dill pickles, finely diced
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 tablespoon onion powder
2 teaspoons garlic powder
Salt, to taste (if desired)
For The Decorations:
 1 1/2 - 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) -- dried with paper towel
1/2 cup sun-dried tomatoes, chopped (dried with paper towel)
Rosemary leaves/sprigs to decorate
Ritz, water crackers or pretzels for serving
Salami slices, for serving
Prosciutto slices, for serving
Instructions
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.

Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).

Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.

Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!

Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese.

Serve with crackers of your choice, salami and prosciutto slices rolled up!

ENJOY!

Recipe Notes
The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.
If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes).
Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.

Cucumber, Tomato and Basil Salad

4 Kirby or 2 Persian or other seedless cucumbers, sliced in ¼” rounds
2 beefsteak or 3 plum tomatoes, cut into wedges
½ small red onion, sliced very thin
1 clove garlic chopped very fine
1 cup basil leaves
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Sea salt and freshly ground pepper

Gently toss all ingredients together in a stainless or glass bowl. Serve immediately, or lightly chilled.

Serves 4
Copyright 2009 by Jen Hoy

http://macrobiotic.about.com/od/wholefoodssalads/r/cuketomatosalad.htm 

Dilled Cucumber and Tomato Salad

4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt

Directions
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended.
Pour vinegar mixture over vegetables; toss to mix.
Cover; refrigerate 1 hour to blend flavors.
Toss again just before serving.
Serve with slotted spoon.

Recipe from www.bettycrocker.com

Killer Marinated Tomatoes

3 Tablespoons Fresh Parsley, Chopped (omitted)
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar
1-½ teaspoon Garlic Salt (garlic powder)
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper (cracked black pepper to taste)
¾ cups Canola Oil (reduced to 1/2 cup)
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges (cut mine into bite size pieces)

Instructions:
Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours,(marinated in the fridge for two hours) stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!

picture from tastykitchen.com

Recipe from tastykitchen.com

Seasoned Rub for Pork Tenderloin

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Foodnetwork.com - Ellie Krieger

Basil Marinated Steak

1⁄2 cup Worcestershire sauce
1⁄4 cup chopped fresh basil
1⁄4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons honey
2 garlic cloves, minced
1⁄4 teaspoon fresh coarse ground black pepper
1 1⁄2 lbs boneless beef top round steaks (1 to 1 1/2 in thick)

In a large nonmetal dish or resealable food storage plastic bag, combine all ingredients except steak; mix well. Add steak and turn to coat.
Cover dish or seal bag; refrigerate atleast 4 hours or overnight to marinate.
Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat. Cook 10 to 15 minutes or until desired doneness, turning once or twice.
To serve, cut steak across grain into slices; place on serv

Food.com

Ranch Dressing and Seasoning Mix

1/2 cup dry buttermilk
1 tablespoon dried parsley, crushed (3/4)
1 teaspoon dried dill weed (1/4)
1 teaspoon onion powder (1/4)
1 teaspoon dried onion flakes (1/4)
1 teaspoon salt (1/4)
1/2 teaspoon garlic powder (1/8)
1/4 teaspoon ground pepper (1/16)
Directions:

1
Combine all ingredients in a blender.
2
Blend at high speed until smooth.
3
If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
4
Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.
Food.com



8 Saltine Crackers
1 c. Dry Parsley Flakes
1/4 c. Minced Onion (Dried)
1 T. Dill Weed (dried)
2 T. Onion Salt
2 T. Garlic Salt
2 T. Onion Powder
2 T. Garlic Powder

In a blender, grind the saltines, add the remaining ingredients and give it a couple whirls until incorporated but not pureed. Store in a Jar, makes about 1 1/2 c. of Seasoning or 12-14 packets of Seasoning Mix.

This makes a LOVELY Ranch Seasoning for Dip, Dressing, French Fries, etc

To make Ranch Dip use 1 1/2 c. Sour Cream and 2 Tablespoons of Ranch Seasoning.

To Make Ranch Dressing use 1 1/4. Sour Cream, 1/4 C. Milk and 2 T. Ranch Dressing Mix. Add more milk to reach desired dressing consistency, if needed.

For Fiesta Ranch: Use 2 T. Ranch Mix, add 3/4 tsp- 2 tsp McCormick Chipotle Pepper Seasoning, depending on the level of hotness your family prefers. (We used 1 tsp.)


Read more: GroceryBudget101.com- - Copycat Hidden Valley Ranch Dressing & Fiesta Ranch Mix | Copycat Recipes http://www.grocerybudget101.com/content.php/110-Copycat-Hidden-Valley-Ranch-Dressing-Fiesta-Ranch-Mix#ixzz3IbCKiHhS

Peppery Dijon Parsley Rub

1/4 cup chopped fresh parsley (omitted)
2 tablespoons Dijon-style mustard (Dijonaise)
1 tablespoon cracked mixed peppercorns (black, white, green and pink) or cracked black pepper (1 1/2t coarse black pepper)
2 large cloves garlic, minced (store bought pre-minced)
1 teaspoon salt

Combine all ingredients in small bowl; press evenly onto beef steak(s) both sides
Grill, pan-broil or broil steaks
Put mine in a covered skillet with a cup of water on medium heat for 30 minutes then put on low until tender.

Recipe from txbeef.org

Tomato & Watermelon Salad

3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes (omitted)
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro (basil and the dark green end of a green onion)
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil (1.5T)
3 tablespoons aged balsamic vinegar (1.5T)
Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Recipe from epicurious.com

Tomato Salad with Red Onion, Dill and Feta

serves 4
1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
1 clove garlic, minced
Flaky sea salt and freshly-ground black pepper
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 red pepper, seeded and cut into 1-inch chunks
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 cup pitted kalamata olives
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup barrel-aged feta, crumbled

Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add the onion, red pepper, cucumber, olives, and herbs and let marinate for 15 to 20 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Place on a large platter and serve immediately.

recipe and picture from thekitchn.com

Grilled Zucchini and Grape Tomato Salad

serves 4
1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs — chives, sage, basil, summery savory, oregano
1 tablespoon extra virgin finishing-quality olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese

Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.

(If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)

Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Enjoy!
recipe and picture from thekitchn.com

Herbed Sweet Corn and Tomato Salad

serves 6
6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
1/4 cup (or small handful) fresh mint leaves
1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage
1 tablespoon olive oil
Kosher salt and fresh black pepper, to taste
3 ounces soft goat cheese, chilled and crumbled

Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool.

Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. (Reserve, if you want, for a future batch of tomato sauce, or to mix into cream cheese for a fresh sandwich spread.) Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture.

When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife. Toss the corn with the tomatoes.

Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese and toss gently. Serve and enjoy!

recipe and picture from thekitchn.com

Rosemary-Honey-Balsamic Marinade

1/2 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon garlic, minced
2 tablespoons fresh rosemary needles (2t dry)
1/2 teaspoon ground black pepper (fresh is best)
Marinate steak in this mixture for up to 24 hours before grilling

Coriander and Garlic Marinade

4 cloves garlic, smashed
1 tablespoon ground coriander seeds
1/4 tablespoon black pepper, ground (fresh is best)
2 1/2 tablespoons low-sodium soy sauce
Use a mortar and pestle to grind the garlic, coriander and pepper into a paste (you can use a food processor if that's easier for you). Whisk in the soy sauce until well-combined. Pour into a plastic bag with the filet, and marinate for a minimum of two hours and preferably overnight.
Remove steak, discard marinade, and grill to your liking. Garlicky!

Mexican Cucumber Salad

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn,
drained
1 (16 ounce) can stewed tomatoes, drained and sliced (can of diced tomatoes)
1 green bell pepper, chopped
1 red bell pepper, chopped
4 green onions chopped (cut off ends, use entire onion)
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes (omitted)
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro (omitted)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Allrecipes.com

Chinese Cucumber Salad

1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
Dash of sesame oil
1 teaspoon red pepper flakes
2 cucumbers, peeled, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips
Directions

In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes. Mix in the cucumbers and red bell pepper. Chill before serving

www.foodnetwork.com

Dry-Rub for Pork Tenderloin

3/4 teaspoon whole coriander seed
1 1/4 teaspoon whole fennel seed
1/2 teaspoon red pepper flakes (1/4t)
1 1/2 tablespoons fresh rosemary, minced (1t plus a bit dried rosemary)
3 cloves garlic, minced
1 1/2 teaspoons kosher salt (1t)
3/4 teaspoon freshly ground black pepper (3/4t black pepper)
1 tablespoon olive oil
1 1-lb pork tenderloin

In a mortar and pestle, combine coriander, fennel and red pepper flakes.
Use the pestle to crack and grind the spices in the mortar, until the spices are crushed and fragrant.
In a small bowl, add the rosemary, garlic, salt, pepper and crushed spices.
Stir to combine.
Place the pork on a baking sheet.
With your hands, rub the olive oil over the pork.
Sprinkle spice mixture over the pork and rub it in with your hands.
There should be enough spice to liberally cover the entire tenderloin.
Cover loosely with plastic wrap and refrigerate at least one hour or up to 8 hours.

GRILLING - heat your grill to a medium high heat (about 425-450 degrees).
Grill pork, turning occasionally, 12-15 minutes for medium. or until desired doneness is achieved.

OVEN - preheat oven to 425 degrees. Place pork on a baking sheet and roast for 18-20 minutes, until desired doneness is achieved.

recipe and picture from garlicandzest.com

Pork Roast Dry Rub

2 - 2 1/2 pound pork loin roast, boneless (2 lb)
1 1/4 cups brown sugar (1/2c)
2/3 cup sugar (omitted)
3 tablespoons black pepper, coarsely ground (1T regular black pepper)
2 tablespoons kosher salt, OR 1 tablespoon salt (1T)
2 tablespoons ground ginger (1T)
4 1/2 teaspoons garlic powder (2 1/4t)
4 1/2 teaspoons onion salt (2 1/4t)
1 tablespoon dry mustard (1/2t)
1 1/2 teaspoons cayenne pepper (3/4t)
1 1/2 teaspoons ground cumin (3/4t)
1 1/2 teaspoons paprika (3/4t smoked paprika)
3/4 teaspoon dried thyme, crushed (1/2t)
Recipe makes about 3 1/2 cups dry rub (1 1/4c)

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup (all) of the brown sugar mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, 40-60 minutes (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing.
Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling.

www.porkbeinspired.com

Onion Marmalade

4 medium red onions, halved and thinly sliced (1)
3 sprigs rosemary, leaves chopped (about 1 tablespoon) (1/4 t)
1/2 cup balsamic vinegar (2 T)
1/3 cup extra-virgin olive oil (1/4 C + 1 T)
3 tablespoons dark brown sugar (1T)
2 teaspoons kosher salt (1/2 t)
1/2 teaspoon freshly ground black pepper (1/8 t)
[measurements for one onion in ( )]
{1 T of fresh herbs = 1 t of dried}

On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients.

Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes. (I used a stovetop grill)

(from Food Network)

London Broil Marinade

5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 1/2 pounds top-round London broil

Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.

In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

Homemade Taco Seasoning Mix

1T chili powder
1/4t garlic powder
1/4t onion powder
1/4t crushed red pepper flakes (omitted)
1/4t oregano
1/2t paprika (smoked paprika)
1 1/2t cumin
1t sea salt (optional)
1t pepper

Potato Soup

Red text - not used by me but part of the original recipe
Purple text - my changes
Black text - the part of the recipe I actually left alone *grin*

2 1/2 pounds baby red potatoes, cut into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 cup cooked ham, diced
1 medium onion, diced
1/4 bunch celery, diced
2 leeks, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices
8 cups milk
32 oz low sodium chicken broth (instead of the water and bouillion)
4 cups water 
4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt (1/2t sea salt)
Salt-Free Tony Chachere's
Mrs Dash Table Blend
Mrs Dash Garlic & Herb
Trader Joe's 21 Seasoning Salute
1 teaspoon black pepper (or more)
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley 
1 cup whipping cream

***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

In large pot, boil potatoes in water 10 minutes. Drain and set aside.
(In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.)
Add onion and celery to bacon pan (3T melted butter instead of bacon grease) over medium-high heat until (celery) leeks & onions are tender, about 5 minutes. To the large soup pot, add milk, (water, bouillon) chicken broth, Salt-Free Tony Chachere's, Mrs Dash Table Blend, Mrs Dash Garlic & Herb, Trader Joe's 21 Seasoning Salute (all to taste), salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in (parsley), potatoes, ham, and cream. Garnish with cheese, (bacon bits), green onions or all three. Serve hot!

Summer Corn Salad

2 cups whole kernel corn (fresh, canned or frozen. Fresh is best though.)
1 medium tomato, seeded and diced or several cherry tomatoes diced
1-2 green onions, chopped
1/4 cup mayonnaise (lite is fine)
1/4 cup chopped fresh basil or to taste. (I love fresh basil so I use a lot. )
salt and pepper to taste optional

Sam's Club Cool and Crisp Broccoli Salad

4 cup(s) broccoli or broccolini
1/4 cup(s) red onion, finely chopped
2 Tbsp. Splenda® No Calorie Sweetener, Granulated
2 Tbsp. cider vinegar
2 Tbsp. light mayonnaise
2 Tbsp. sunflower seeds, roasted and salted
3 Tbsp. seedless raisins

Discard broccoli stems and cut into florets.
Set aside.
Place remaining ingredients in a medium mixing bowl.
Mix well.
Add broccoli florets or broccolini.
Toss until coated.
Chill until ready to serve.

Sam's Club

Trader Joe's Spicy Roasted Corn & Feta Salad

1 Tbsp TJ's Unsalted Butter
1/2 cup diced TJ's Red Onion
1 package TJ's Frozen Roasted Corn
1/2 package Pastures of Eden Feta (green & yellow bag)
1/4 cup chopped TJ's Organic Cilantro
1/4 tsp TJ's Red Cayenne Pepper
2 TJ's Limes
TJ's Pepper, to taste

Melt butter in a large frying pan.
Saute diced onion for 2-3 minutes until it softens.
Add frozen corn and heat 6-7 minutes, until warm.
Chop half of the package of feta into small crumbles, it should be about 1 cup.
Add feta, cilantro, cayenne pepper and the juice of two limes, to the corn and stir.
Add pepper to taste.
Serve warm.Serves: 5 - 6
Cooking Time: 12 - 15 Minutes

Nectarine, Cucumber, and Corn Salad

2 tablespoon(s) olive oil
1 tablespoon(s) white wine vinegar
Kosher salt
Pepper
2 ripe nectarines or peaches, sliced 1/2 inch thick
1/2 small red onion, thinly sliced
1 small Kirby cucumber
1/2 cup(s) fresh corn kernels
1/2 cup(s) roughly chopped fresh basil

In a medium bowl, whisk together the vinegar, oil, and 1/4 teaspoon each salt and pepper. Add the nectarines and onion and toss to combine; set aside.
Using a vegetable peeler, cut the cucumber into long, thin strips. Fold the cucumber, corn, and basil into the nectarine mixture and spoon over chicken or serve separately as a salad .

From Women's Day

Berry Tossed Salad with Creamy Raspberry Dressing

Berry Tossed Salad:
1 package (10 ounces) ready-to-serve salad greens*
1 cup sliced fresh strawberries
1 kiwifruit, peeled and sliced
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds**

Creamy Raspberry Dressing:
1/2 cup mayonnaise
2 tablespoons plus 2 teaspoons sugar
1 tablespoon raspberry vinegar
1 tablespoon 2% milk
2-1/2 teaspoons poppy seeds**
2-1/2 teaspoons seedless raspberry jam

In a large salad bowl, combine the greens, strawberries, kiwi, onion,
feta cheese and almonds.
In a small bowl, whisk the dressing ingredients. Drizzle desired
amount over salad and toss to coat. Refrigerate any leftover
Recipe from Taste of Home

*I used plain ol' iceberg lettuce since I'm allergic to the other types
**skipped the almonds and poppy seeds only because I didn't have any available

Zesty Italian Cannellini Salad

1/2 cup zesty Italian salad dressing (1/4 cup)
1 15-oz can cannellini beans; rinsed (navy beans)
1 small red bell pepper; seeded (1T finely chopped)
1 green onion diced
1/4 cup fresh basil leaves; thinly sliced
2 tablespoons pitted kalamata olives; chopped (omitted)
1/4 cup Grated Parmesan cheese (optional)

Combine  ingredients in medium bowl; mix well. Refrigerate.
Make at least one hour ahead to allow it to marinate a bit

Neece's Cucumber-Tomato Salad

1 large cucumber, peeled and sliced
12 cherry tomatoes, quartered and seeded
6oz plain yogurt
1 Tbs. fresh lemon juice
1/2 a small yellow onion, minced
3 Tbs. chopped fresh dill (1 T dried)
1 tsp. caraway seeds, crushed
1 tsp. salt
1/4 tsp. black pepper

Cut the cucumber slices in half. Mix together the yogurt, lemon juice, onions, dill, caraway seeds, salt and pepper. Stir to combine.  Add in the cucumbers and tomatoes, carefully mix until coated.  Cover and refrigerate at least two hours.

**based this off of WIlliams-Sonoma's Cucumber-Dill Soup recipe (also in my Recipe Box)

Williams-Sonoma Cucumber-Dill Soup

A chilled soup is a great beginning for a picnic. For foolproof transport, select a container with a tight-fitting lid that permits easy serving. Fill with the soup, cap tightly, place upright in an ice chest, and secure in place with bags of ice or cool packs. To serve, pour the soup into widemouthed glasses or cups so that guests can sip it.

Ingredients:
3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded
1 cup Greek-style or other thick, whole-milk plain yogurt
1 Tbs. fresh lemon juice
3 green onions, including tender green portions, chopped
3 Tbs. chopped fresh dill
1 garlic clove, chopped
1 tsp. caraway seeds, crushed
1 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 cup vegetable stock or reduced-sodium vegetable broth
2 Tbs. fruity extra-virgin olive oil
Directions:
Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds, salt and white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.

In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)

Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately. Serves 6.

Williams-Sonoma Mostly Not Potato Salad

In this play on the traditional French potato salad, the potato takes the backseat while vegetables and tofu shine. Tangy vinaigrette, fresh dill and caramelized leeks pack a flavorful punch, and celery and cucumber lend crisp texture.

Ingredients:
4 small red-skinned potatoes, quartered
6 oz. green beans, trimmed and cut into 1-inch pieces
2 Tbs. whole-grain mustard (2-3 T Dijonnaise)
2 Tbs. red wine vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. natural cane sugar or agave nectar (1 t honey)
1/4 tsp. fine-grain sea salt, plus more, to taste
1/4 cup finely chopped fresh dill (1 T dry)
1 small leek, white and light green portions, halved lengthwise
  and cut crosswise into 1/4-inch slices
6 celery stalks, trimmed and diced (omitted, didn't have it on hand)
1 Kirby cucumber, seeded and cut into small dice
6 oz. extra-firm tofu, cut into small cubes (omitted, didn't have it on hand)
1 Tbs. chopped fresh chives
Directions:
Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still intact, about 10 minutes. During the last 30 seconds of cooking, add the green beans to the pot. Drain the potatoes and green beans and set aside.

Meanwhile, make the dressing: In a small bowl, whisk together the mustard, vinegar, 1 Tbs. of the olive oil, the sugar and the 1/4 tsp. salt. Adjust the seasoning as desired and set aside.

In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the dill and cook, stirring constantly, until fragrant, about 1 minute. Add the leek and cook, stirring occasionally, until the leek is golden and slightly crispy, 4 to 5 minutes. Season with salt.

In a large bowl, gently toss together the potatoes, green beans, celery, cucumber, tofu, chives and half of the leek mixture with about two-thirds of the dressing. Adjust the seasoning as desired. Transfer the potato mixture to a platter, and top with the remaining leek mixture and a drizzle of the remaining dressing. Serve chilled or at room temperature. Serve 4 to 6.

William-Sonoma Artichoke and White Bean Salad

For extra flavor, sprinkle the artichoke hearts with olive oil, salt and pepper, and roast for 15 minutes in a preheated 400°F oven.
For the dressing:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, thinly sliced
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
1 tsp. ground fennel seeds
Salt and freshly ground pepper, to taste
1 package frozen quartered artichoke hearts,
 thawed
2 cans (each 15 oz.) white beans, rinsed
 and drained
1 small red onion, diced
2 celery stalks, thinly sliced
2 Tbs. chopped fresh oregano
Directions:
To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, red pepper flakes and fennel seeds. Season with salt and pepper. Let stand for at least 30 minutes or up to 4 hours to allow the flavors to blend.

In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl or, for transporting, pack in an airtight container. Serves 8.

Make-Ahead Tip: The salad can be prepared in advance, covered and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before serving.

In class it was made as follows:
For the dressing:
1 cup Artichoke & Lemon Pasta Sauce
1/4 tsp oregano
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
2 Tbs extra virgin olive oil
1/2 a bunch parsley, chopped
Salt and freshly ground pepper, to taste

2 cans (each 15 oz.) white beans, rinsed
 and drained
1 small red onion, diced
2 celery stalks, thinly sliced
2 plum tomatoes, diced
1 seedless cucumber, diced

Directions:
To make the dressing, in a small bowl, whisk together the first six ingredients. Season with salt and pepper. 

In a large bowl, combine the vegetables. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl. Serves 8.

Molasses Marinade

Recipe courtesy Jamie Deen

3 tablespoons molasses (Brer Rabbit syrup)
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard (Dijonaise)
1 tablespoon low sodium soy sauce
3 tablespoons olive oil
3 cloves garlic, chopped (pressed, everything dumped in)
2 tablespoons chopped fresh rosemary (1 t dried)
1 (2 pound) flank steak, trimmed of excess fat (chuck steak)
Directions
Whisk together the molasses, vinegar, mustard, soy sauce, olive oil, garlic, and rosemary in a 2 cups measuring cup. Pour the marinade into a 1-gallon size ziploc bag. Add the flank steak and turn to coat with the marinade. Place in the refrigerator for 4 hours (or at least 1 hour if time is limited). Remove the steak from the fridge at least 30 minutes before grilling to remove the chill.

Heat a cast iron grill pan or outdoor gas grill over medium high heat. Remove steak from the marinade letting excess drip off. Season the steak well with salt and pepper. Grill steak on each side for 5 to 6 minutes, a total of 12 minutes. Let rest for 10 minutes before slicing across the grain.

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley (omitted)
1 jalepeno pepper, seeded and chopped (ommited)
4-1/2 tsp minced fresh cilantro (ommited)
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1-1/2 tsp Salt-Free Tony Chachere's Cajun Seasoning
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips (ommited)

In a small bowl, combine the first seven (4) ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin, Tony Chachere's, and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.  (tastes even better the next day!)

Herbed Pepper Rub

2 tablespoons black pepper, cracked (2-3 teaspoons ground black pepper)

2 tablespoons Parmesan cheese, grated

2 teaspoons dried basil

2 teaspoons dried rosemary

2 teaspoons dried thyme

1/4 teaspoon garlic powder (1/2 t)

1/4 teaspoon onion powder

1/4 teaspoon salt

Pat pork dry with paper towel. 

In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. 

Place roast in a shallow pan and roast in a 350 degrees F. oven for 20 minutes per pound, until internal temperature on a thermometer reads 145 degrees F. 

Remove roast from oven; let rest about 10 minutes before slicing to serve. 

Fresh Cucumber Salad

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) (4 regular cucumbers sliced 1/4 inch)

1-cup sliced onions
1-cup sliced green peppers (red and orange)

1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
1-tsp dill seed
1-clove garlic chopped

Mix cucumbers, onions, peppers and salt; set aside

Put vinegar, sugar, garlic, dill seed, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers (didn't like the flavor the orange peppers were adding so I picked them out)

Put in jars and store in refrigerator
Will keep up to 2 months

Makes two 1-quart jars