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

Garlic-Fennel Rub

A slight anise flavor from the fennel seeds stands out in this spice combination. Servings: Makes about 4 teaspoons rub
Ingredients
1t black pepper
½t cayenne (omitted)
½t smoked paprika 
½t celery seed, crushed
¼t thyme, crushed
¼t ground cumin
1t onion powder
2 cloves garlic, minced (1.5t garlic powder)

Use a mortar and pestle to crush the celery seed and thyme
In a small bowl, stir together black pepper, cayenne pepper, celery seeds, fennel seeds, thyme, cumin, and garlic.
To use, rub mixture evenly onto chicken.
Makes about 4 teaspoons rub (enough for 1-1/2 pounds chicken).
I baked the chicken immediately but am willing to bet the flavors would have been even better had the chicken been covered and put in the fridge for a few hours.

Leftover Turkey Soup

1 turkey carcass (drumsticks and quarters)
4 qts. Water (enough water to cover)
1 c. turkey gravy (1/4c)
2 c. stuffing (1c)
1 c. chopped onion (1 bunch green onions chopped)
1 bay leaf (few dashes of poultry seasoning instead)
3 carrots (omitted)
2 stalks celery (omitted)
1 tsp. dried parsley (omitted)
1 tsp. dried basil (1/2t Beer Can Chicken seasoning mix)
2 whole cloves (omitted)
Salt and pepper to taste
1 c. thin noodles, cooked (omitted)
1-2 c. turkey meat (all the dark meat from the turkey)

Place turkey carcass, water, seasonings, stuffing, gravy and vegetables in
large kettle. Bring to boil, reduce heat, and simmer, covered, one hour.
Remove carcass from broth and pick all meat from bones. Strain the soup,
cut up the carrots and celery. Return broth and vegetables, meat and
noodles to kettle and heat to serving temperature. Makes about 4 quarts.

Place drumsticks, quarters, seasonings, stuffing, gravy, and onions in a large pot. Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be. Otherwise, bring it to a low simmer.) Skim off any foamy crud that may float to the surface of the stock. Remove the bones from the broth and pick all meat from bones. Strain the soup. Return broth and meat back to the pot and heat for serving.