Grilled Stuffed Mushrooms

from the Char-Broil cookbook

Cooking time 12-15 minutes
Grill: medium fire
Yield: 6 servings of 4 mushrooms each

24 mushrooms, stems removed
2 T butter
2 tsp dried minced onion
3/4 c grated cheese
1/4 tsp dried basil
1/3 c bread crumbs
2 T parsley 

Stuff mushrooms with mixture of remaining ingredients.  Cut 6 squares of heavy-duty aluminum foil.  Wrap 4 mushrooms in each square, seal and place on grill over medium fire.  Grill 12 - 15 minutes- do not turn packets.

Mexican Cornbread

2 eggs, beaten
3 tsp. baking powder
1/3 cup oil (I used refined coconut oil)
1 1/2 tsp. salt
1 cup cream style corn
1 cup cottage cheese
1 cup corn meal
1 small can whole green chiles
1 cup grated cheese ( I used cojack)

Mix all ingredients together except chiles and cheese.  Pour 1/2 the batter into a greased 8X8 baking pan.  Lay chiles in strips on top of batter and sprinkle with 1/2 cup cheese.  Pour/spread remaining batter on top and sprinkle 1/2 cup of cheese over.  Bake 50 to 60 minutes at 350 degrees.  Makes 9 servings.
*can be made gluten free if you make with GF corn meal and cream style corn.

Fresh Guacamole

There must be as many different ways to make guacamole as there are people who make it, but this is the way we have been making it lately. Frequently. Often. A lot. We love it!

Guacamole

2 ripe medium sized Haas avocados
1 medium sized ripe tomato, seeded and chopped
1/2 cup finely chopped onion
cilantro to taste
Kosher salt to taste
fresh lime juice

Finely chop onion and place in small mixing bowl. Add salt and cilantro and mash/grind together. Add avocados, tomatoes and squeeze of fresh lime juice and mix well. If the avocado is a little chunky, that is OK. Serve in fresh warm corn tortillas, or with blue corn chips, or on tacos, or in burritos, or... Yeah, anything is better with guacamole!

Sweet Potato Casserole

Sweet Potato Casserole

2 apples, sliced
1/3 cup pecans, chopped
1/2 cup brown sugar, firmly packed
1/2 tsp. cinnamon
2 (17 oz) cans yams, drained
1/4 cup butter
2 cups mini-marshmallows

Toss apples and nuts with sugar and cinnamon. Alternate layers of apples and yams in 1-1/2 quart casserole dish (or 8X8" square) Dot with butter. Cover and bake at 350 degrees for 35-40 minutes. Sprinkle marshmallows over top. Place under broiler or in very hot oven until lightly browned. (watch carefully, this doesn't take long!)

Spinach Salad

Spinach Salad
serves 6

2 bunches fresh spinach
1 bunch scallions, chopped
juice of 1 lemon
1/4 tsp. olive oil
salt and pepper to taste (optional)

Wash spinach well. Drain and chop. Sprinkle with salt, allow to set, then squeeze excess water (or put in a salad spinner). Add remaining ingredients and serve immediately.

String Bean Salad

String Bean Salad
Makes 4 Servings

1 lb. green string beans
juice of 1 lemon
3 Tbsp. olive oil
2 cloves garlic, crushed
2-3 tsp. sea salt

Wash tender, fresh, green string beans. Remove stems and strings. Cut into 2-inch pieces. Cook until tender by boiling in plenty of water. Drain. When cool, place in a salad bowl. Dress to taste with lemon juice, olive oil, garlic and salt.

Black Bean Salsa

Black Bean Salsa
makes 6 cups

2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
1 large avocado, chopped
1 purple onion, chopped
2-3 vine ripe tomatoes, seeded and chopped
2 T. olive oil
1 T. red wine vinegar
3-4 T. fresh squeezed lime juice
1 t. sea salt
1/2 t. ground pepper

Mix all ingredients together in large bowl. Refrigerate for a few hours if possible for the flavors to mix. This keeps fairly well for a few days in the refrigerator, and added to lettuce, corn chips and a bit of dressing makes an outstanding taco salad!

Dilled Green Beans

Dilled Green Beans

2 cups frozen green beans
1 T. extra virgin olive oil
1/2 tsp. dill weed or Deliciously Dill Seasoning Mix
Sea Salt and pepper to taste

Place all ingredients in a microwavable glass dish with glass lid. Cook on high for about 4 minutes, stir, let set for a couple of minutes, and if needed cook another minute or two, depending on how done you like the beans and how strong your micro is.

Hash Brown Casserole

Hash Brown Casserole

2 lbs. frozen hash brown potatoes
1 tsp. salt; pepper to taste
½ cup butter
1 onion, chopped
2 cups shredded cheddar cheese
1 can cream or celery soup
½ cup corn flakes or canned fried onions

Sautee onion in butter. Mix together all other ingredients with onion. Top with corn flakes or fried onions. Bake at 350 degrees for 45 minutes to 1 hour.

Scalloped Carrots

Scalloped Carrots

2 lbs. carrots, peeled, sliced, and steamed or boiled until tender.

Drain carrots and set aside. In small sauce pan over low heat, melt together

¾ stick of butter or margarine
8 oz. Velveeta cheese

Mix into carrots and put in casserole dish. In a small bowl, mix together:

¼ cup melted butter or margarine
½ cup cracker crumbs
1 T. parsley flakes
2 T. grated parmesan cheese
Salt & Pepper to taste

Spread over carrot mixture. Bake at 350° about 15-20 minutes, or until bubbly and topping is browned.

Fried Rice

Fried Rice

You need to have 2-3 cups left over brown basmati rice (or any cooked rice) waiting to be used. Saute 1/2 onion, two stalks celery and a bell pepper finely chopped in 1 tablespoon oil and 1 tablespoon butter. Add the rice, stir and cook a few minutes, Beat 3-4 eggs with salt and pepper, Make a hole in the rice mixture, pour in eggs. Stir and cook until eggs are firm and mixed throughout rice and veggies, Serve with a little soy sauce.