10 oz smoked salmon
2 sticks unsalted butter, room temperature
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/2 cup finely chopped chives or green onions
1 tablespoon fresh dill, finely chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 thin, long French baguette, cut into 1/4-inch slices
Preheat oven to 375°.
Place bread slices on baking sheet. Bake for 8 to 10 minutes, until golden and crispy. Let cool.
Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until well blended. Cover and refrigerate. Bring to room temperature before using.
Spread a thick layer of the mustard- chive butter and place a slice of smoked salmon on top of each toast. Place on a platter or serving tray and serve.
2 cans refried beans
Taco dip = 1 packet taco seasoning + 8 oz sour cream + 1/2 c mayo
4 Roma tomatoes, diced
Mexican blend shredded cheese
Layer in 9×13 dish in order listed.
1 15 oz. can chickpeas, drained and rinsed
2 tablespoons tahini
3 garlic cloves
1 teaspoon salt
dash of chili flakes
juice from 1 lemon
2-4 tablespoons olive oil
4-8 tablespoons horseradish, based on your heat tolerance
extra olive oil for drizzling (optional)
1-2 tablespoons za’atar (optional)
handful pine nuts (optional)
Combine chickpeas, tahini, garlic, salt, chili flakes, and lemon juice in a food processor. Pulse until smooth. Add olive oil, one tablespoon at a time, until hummus thins a little bit.
Add horseradish, a couple tablespoons at a time, until you reach your desired level of heat. Adjust salt and lemon if needed.
Scoop hummus into bowl and top with a drizzle of olive oil, za’atar, and pine nuts.
From Things I Made Today
8 eggs, hardboiled and peeled
¼ cup extra virgin olive oil
2 teaspoons Maille Dijon mustard
6 Maille cornichons, finely chopped
2 Maille pickled pearl onions (from the cornichon jar), finely chopped
2 tablespoons finely chopped capers
1 tablespoon finely chopped chives
1 tablespoon finely chopped chervil or parsley
Salt and pepper
Slice the hardboiled eggs in half vertically and scoop out the yolks into a large bowl.
Arrange the whites on a serving tray.
Add the olive oil, mustard, and salt and pepper to the yolks, and mash until smooth. Add the remaining ingredients, and stir to combine. Pipe or spoon the yolk mixture into the hollows of the egg whites. Drizzle very lightly with olive oil and garnish with extra herbs.
From French Revolution
1 lb. ground beef
1/2 c milk
1 c cornflakes, crushed
1/2 c ketchup
1/4 tsp salt
1 small onion, grated
Mix milk and cornflakes together. Add other ingredients. Form mixture into the size of a small egg. Place balls in pan spaced without touching. Cook at 375° for about 10 minutes.
Barbecue Sauce for Meat Balls
1 (10.75 or 12 oz.) can tomato sauce
2 T vinegar
1/2 c brown sugar
1 tsp seasoning salt
Bring ingredients to boil and pour over cooked meat balls.
Serve with Grandmother Cash’s Broccoli Casserole
1 pound Ground Turkey
¼ cups Parsley, Minced
2 whole Small Onions, Minced
2 cloves Garlic, Minced
1 Egg, slightly beaten
1 tsp Paprika
½ tsp Salt
½ tsp Pepper
1/4c bread crumbs (more as needed to make mixture stick together)
1 tsp cajun seasoning
Preheat oven to 425.
Generously spray cooling rack and place on top of cookie sheet.
Combine ingredients in a large bowl, mix together working with hands. Shape meat into 24 balls and place on cooling rack. Bake 20-25 minutes until browned.
From Tasty Kitchen
1c strawberry preserves
3T balsamic vinegar
1/4tsp red pepper flakes
1 1/2 tsp ginger powder
Combine sauce ingredients in pot and heat until melted. Add meatballs and toss to coat. Simmer until heated through.
From Just A Pinch
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 large sweet onions, chopped
salt and pepper
1/2 cup beef broth
1 Tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
3/4 cup mayo
1 1/2 cup sour cream
Heat butter and oil in a large skillet over medium heat. Add onions, salt & pepper, Worcestershire sauce, dried thyme, garlic powder, sugar, and beef broth then stir well.
Turn heat to high and bring broth to a boil, then turn heat back down to medium and cook, stirring occasionally, until onions are very soft and dark brown, about 35-40 minutes. If onions begin to burn, turn heat down to medium-low. Remove onions to a plate or bowl then cool completely.
In a large bowl, stir together mayo and sour cream until smooth then fold in cooled onion mixture.
Adapted from Iowa Girl Eats
12 (11/4 pounds) chicken drumettes
Kosher salt and freshly ground black pepper
1 cup buttermilk
2 tablespoons curry powder
1 1/2 teaspoons cayenne pepper
1/2 cup all-purpose flour
1/2 cup plain bread crumbs
2 teaspoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for frying
Kosher salt, for seasoning
Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.
In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.
Arrange the chicken on a platter and serve.
From Food Network
3 pounds chicken wings
1 tablespoon baking powder
1 teaspoon cayenne pepper
1 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 cup Frank’s Louisiana Hot Sauce
2 tablespoons Texas Pete’s or other hot sauce
1 tablespoon dark brown sugar
1 tablespoon honey
1/4 teaspoon cayenne pepper
1/2 packet Good Seasoning’s Italian dressing mix
Rinse and pat the chicken wings dry with paper towels. Place the wings in a large bowl and sprinkle with the baking powder, cayenne, and salt and toss to evenly coat. Arrange the wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
Place butter in a small saucepan and melt over low heat. Whisk in the hot sauces, brown sugar, honey, Italian dressing mix, and cayenne to taste until combined. Remove from the heat and set aside.
Grill over indirect medium heat (400-425 degrees) for 35 minutes. Flip the wings over and move over direct heat and continue to cook until the skins just begin to char, about 1-3 minutes. Remove the wings to a bowl. Pour the sauce over the wings and toss to coat evenly. Remove wings to a plate and serve hot.
From The MeatWave
½ a large cucumber, unpeeled
1½ cups plain full-fat Greek yogurt
2 large garlic cloves, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
½ teaspoon salt
1 Tablespoon minced fresh dill
Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.
Serve chilled with pita bread for dipping.
From The Wanderlust Kitchen