60 Minute Cooking: Delicious and Quick Recipes That Can Be Made in 60 Minutes [2 ed.] 9798370048784

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60 Minute Cooking Delicious and Quick Recipes That Can Be Made in 60 Minutes

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Table of Contents Summer Garden Pot Pie 7 3 Ingredient Pot Pie 8 Italian Beef Pot Pie 9 Tuscano Mussels with Linguini 10 Chicken Kale Skillet 11 Homey Potato Casserole 12 Crimini Pasta Bake 13 White Wine Chicken Stew 14 Romano Rigatoni Casserole 15 Asiago Tuna Spread 16 Lemon Steak with Parmesan Salad 17 Cheesy Chicken Cream Pasta 18 Chunky Spinach Bean Soup 19 Famous Zuppa Toscana 20 Thai Bell Bean Veggie Burgers 21 Korean Barbecue Veggie Burgers 22 Barbecue Cheddar Veggie Burgers 23 Jack's Hickory Jalapeno Veggie Burgers 24 Authentic New England Style Clam Chowder 25 New England Fried Chips and Fried Fish 26 Fettuccini Shrimp & Scallions 27 New England Style Stuffing 28 Chicken from French Canada 29 Easy Salt Potatoes 30 Deli Style Reuben 31

Deli Style Potato Salad 32 Colcannon 33 Downstate Creamer 34 Bostonian Salad 35 Classical New England Bisque 36 Massachusetts Style Mushrooms 37 Turkey Club Sandwich 38 Habichuelas Guisadas 39 Jibarito 40 Chicken Marsala Classico 41 Maggie’s Easy Bruschetta 42 Authentic Eggplant Parmesan 43 Pennsylvanian Style Pizza 44 Winter Dinner Chowder 45 Deli Corned Beef Sandwich on Rye 46 Corned Beef Hot Dogs 47 Arizona Inspired Quesadillas 48 Corned Beef Medley Mash 49 Arepas 50 A South American Salad 51 Mexican Skillet 52 I Love Latin Couscous 53 South American Pasta Salad 54 Cheddar Creamed Corn Bread Casserole 55 Teriyaki Chicken Stir Fry with Noodles 56 Summer Chicken Stir Fry 57 Taiwanese Corn Soup 58

5 Star Ceviche 59 Panamanian Style Ceviche 60 Chipotle Coleslaw 61 Cheddar and Bacon Potato Soup 62 Latkes 63 Cranberries and Potatoes 64 Wedges Done Right 65 Spanish Spaghetti 66 Chili Tortellini 67 Chicken Salsa Tostadas 68 Spicy Lime Dressing 69 Chipotle Burgers 70 Tex Mex Seafood Sampler 71 Mexican Mac n Cheese 72 La Paz Corn Soup 73 Fort Worth Party Dip 74 Cajun Texas Sirloin Burgers 75 How to Make Tostadas 76 Thursday’s Quesadilla’s 77

Summer Garden Pot Pie

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 380 kcal Fat 21.1 g Carbohydrates 40.8g Protein 6.1 g Cholesterol 35 mg Sodium 873 mg

Ingredients 1 (10.75 oz.) can condensed cream of potato soup 1 (15 oz.) can mixed vegetables, drained 1/2 C. milk 1/2 tsp dried thyme

1/2 tsp ground black pepper 2 (9 inch) frozen prepared pie crusts, thawed 1 egg, lightly beaten

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, add the potato soup, milk, mixed vegetables, thyme and black pepper and mix well. 3. Place the filling in the bottom pie crust and cover with the top crust. 4. Crimp the edges to seal and cut several slits into the top crust. 5. Coat the top crust with the beaten egg. 6. Cook in the oven for about 40 minutes. 7. Remove from the oven and keep aside to cool for about 10 minutes before serving.

Summer Garden Pot Pie

7

3 INGREDIENT

Pot Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 507 kcal Fat 27.3 g Carbohydrates 42g Protein 22.5 g Cholesterol 47 mg Sodium 1174 mg

Ingredients 1 recipe pastry for a (10 inch) double crust pie 4 boneless chicken breast halves, cooked and diced 2 (10.75 oz.) cans condensed cream of chicken soup

3 (15 oz.) cans mixed vegetables, drained

Directions 1. 2. 3. 4. 5. 6.

8

Set your oven to 365 degrees F before doing anything else. Place the bottom pastry into a 10-inch pie plate and press to fit. In a large bowl, mix together all the ingredients. Place the filling mixture into the bottom crust and cover with the top pastry. Crimp the edges to seal and cut several slits into the top crust. Cook in the oven for about 45 minutes.

3 Ingredient Pot Pie

Italian Beef Pot Pie

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 532 kcal Fat 35.3 g Carbohydrates 33.6g Protein 19.4 g Cholesterol 54 mg Sodium 1178 mg

Ingredients 1 lb. ground sausage 1 (15 oz.) package pastry for a 9-inch double-crust pie 1 (14 oz.) jar marinara sauce 1 green bell pepper, diced 1 yellow onion, diced

2 C. shredded mozzarella cheese Italian seasoning garlic powder 10 pepperoni slices

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Heat a large skillet on medium-high heat and cook the ground sausage for about 5-7 minutes. 3. Drain the grease from the skillet. 4. Place 1 pie crust into the bottom of a 9-inch cake pan and press to fit. 5. In a bowl, mix together the sausage, marinara, bell pepper and onion. 6. Place the filling mixture in the bottom crust and top with the mozzarella cheese. 7. Cover with the second crust and crimp the edges to seal the filling. 8. Carefully, cut an x in the top crust and sprinkle with the Italian seasoning and garlic powder. 9. Arrange pepperoni on top evenly. 10. Cook in the oven for about 35-45 minutes.

Italian Beef Pot Pie

9

TUSCANO MUSSELS

with Linguini

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 304 kcal Fat 5.4 g Carbohydrates 52.8g Protein 13 g Cholesterol 9 mg Sodium 188 mg

Ingredients 1 tbsp olive oil 1 clove garlic, minced 1 (14.5 oz.) can crushed tomatoes 1/2 tsp dried oregano 1/2 tsp dried basil 1 pinch crushed red pepper flakes

1/4 C. white wine 1 lb. mussels, cleaned and debearded 8 oz. linguini pasta 1 lemon - cut into wedges, for garnish

Directions 1. In a pan of lightly salted boiling water, cook the pasta for about 8-10 minutes and drain well. 2. Meanwhile in a large pan, heat the oil on medium heat and sauté the garlic till tender. 3. Stir in the tomatoes, herbs and red pepper flakes and reduce the heat to low. 4. Simmer for about 5 minutes. 5. Add the mussels and wine and increase the heat to high. 6. Cook for about 3-5 minutes. 7. Place the mussels mixture over pasta and drizzle with the lemon juice. 8. Serve with a garnishing of the parsley and lemon wedges.

10

Tuscano Mussels with Linguini

Chicken Kale Skillet

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 355 kcal Fat 10.1 g Cholesterol 19.3g Sodium 28.9 g Carbohydrates 59 mg Protein 164 mg

Ingredients 1 lb boneless, skinless chicken breasts, sliced 2 tbsps I Can't Believe It's Not Butter!(R) Spread, divided 4 C. LIGHTLY packed chopped kale leaves 2 cloves garlic, finely chopped

1 package Knorr(R) Rice Sides(TM) - Cheddar Broccoli 1/4 C. sun-dried tomatoes, thinly sliced Lemon wedges

Directions 1. Place a large skillet on medium heat. Add to it 1 tbsp of spread and cook it until it melts. 2. Season the chicken with some salt and pepper then cook it in the skillet for 5 min. Drain it and set it aside. 3. Add the remaining spread to the skillet and cook it unit it melts. Add the garlic with kale and cook them for 4 min. 4. Stir in the water and coo them until they start boiling. Add the knorr rice with sun-dried tomatoes and prepare then cook them according the manufacturer’s instructions. 5. Add the chicken and combine them completely. Serve your chicken kale skillet warm and enjoy.

Chicken Kale Skillet

11

HOMEY POTATO

Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 330.5 Fat 30.7 g Cholesterol 167.6 mg Sodium 537.3 mg Carbohydrates 1.8 g Protein 11 g

Ingredients 1 tbsp salted butter 1 red bell pepper 1 (24 oz) package Simply Potatoes Homestyle Slices

1 (12 oz) package pepper bacon 4 eggs

Directions 1. Before you do anything set the oven to 350 F. Grease a large casserole dish with butter or oil. 2. Place a large skillet on medium to high heat. Cook in it the bacon until it becomes crisp. Drain it and place it on some paper towels to drain then crumble it. 3. Cut the bell peppers into strips. Place a large skillet on medium to high heat. Cook in it 1/2 tbsp of butter until it melts. Add the bell pepper strips and cook them for 5 min. 4. Spread the potato in the bottom of the greased casserole dish. Top it with bacon and bell pepper. 5. Cover the dish with a piece of foil then cook it in the oven for 28 min. 6. Discard the piece of foil and crack the eggs on top of the potato casserole. Place it back in the oven and cook it for 10 min. Serve the potato casserole warm. 7. Enjoy.

12

Homey Potato Casserole

Crimini Pasta Bake

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 354.1 Fat 11.4 g Cholesterol 19.6 mg Sodium 1593.8 mg Carbohydrates 48.2 g Protein 15.6 g

Ingredients 8 h crimini mushrooms 1 C. broccoli floret 1 C. spinach, fresh leaf, tightly packed 2 red bell peppers, julienned 1 large onion, chopped 1 C. mozzarella cheese, shredded 1 C. tomato sauce 2⁄3 lb pasta (fettuccine or penne works well)

1⁄3 C. parmesan cheese, grated 3 tbsps herbes de provence 2 tbsps extra virgin olive oil 1 tbsp salt 1⁄2 tbsp pepper

Directions 1. Before you do anything set the oven to 450 F. Grease a casserole dish with oil or cooking spray. 2. Get a large mixing bowl: Toss the mushrooms, broccoli, spinach, pepper, and onion in it. Add 1 tbsp of olive oil, salt, pepper and toss them again. 3. Spread the veggies in the greased dish and cook it in the oven for 10 min. 4. Cook the pasta until it becomes dente. Drain the pasta and set it aside. 5. Get a large mixing bowl: Mix 1 tbsp of olive oil with baked veggies, pasta, herbs and mozzarella cheese. Spread the mix back in the casserole dish. 6. Sprinkle the cheese on top then cook it for 20 min. Serve it warm and enjoy.

Crimini Pasta Bake

13

WHITE WINE CHICKEN

Stew

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 299.3 Fat 6.1 g Cholesterol 68.1 mg Sodium 390.5 mg Carbohydrates 30.5 g Protein 24.3 g

Ingredients skinless chicken thighs 1 1⁄2 tsps olive oil 1 yellow onion, thinly sliced 2 red peppers, thinly sliced 2 garlic cloves, minced 1 (28 oz) canpeeled tomatoes 2⁄3 C. dry white wine

1 tsp dried oregano or 1 large fresh oregano sprig, chopped 1 (14 1/2 oz) can cannellini beans, drained and rinsed salt and pepper 4 sprigs oregano (optional)

Directions 1. Place a large skillet on medium heat. Heat the oil in it. Add the chicken thighs and cook them for 5 min on each side. Drain them and set them aside. 2. Stir the peppers with onion into the skillet and cook them for 4 min. Stir in the garlic and cook them for 1 min. 3. Reserve the tomato liquid. Mash the tomato until it becomes like a paste. Stir it with the chicken, wine and oregano into the skillet. 4. Cook them until they start simmering then simmer them for 30 min. Stir in the cannellini beans then cook them for another 5 min. Serve your stew warm. 5. Enjoy.

14

White Wine Chicken Stew

Romano Rigatoni Casserole

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 795.6 Fat 37.6 g Cholesterol 166.2 mg Sodium 1842.2 mg Carbohydrates 73.2 g Protein 41.2 g

Ingredients 1 lb ground sausage (I use Sage flavor) 1 (28 oz) can Italian-style tomato sauce 1 (14 1/2 oz) can cannellini beans, drained and rinsed 1 (16 oz) BOX rigatoni pasta 1⁄2 tsp minced garlic 1 tsp italian seasoning

3 C. shredded mozzarella cheese 1⁄4 C. romano cheese, grated chopped parsley, to garnish

Directions 1. Before you do anything set the oven to 350 F. Grease a large casserole dish with some butter or oil. 2. Place a large pot on medium heat. Add the garlic with sausages and cook them for 6 min. Add the tomato sauce, beans and Italian seasoning then cook them for 5 min on low heat. 3. Cook the pasta according to the manufacturer's directions. Drain the pasta and sit it into the pot. 4. Pour half of the sausage pasta mix in the greased casserole then top it with half of the mozzarella cheese. Repeat the process to make another layer. 5. Top the casserole with romano cheese then put on it a piece of foil. Cook the rigatoni casserole in the oven for 26 min. 6. Serve your rigatoni warm. 7. Enjoy.

Romano Rigatoni Casserole

15

ASIAGO TUNA

Spread

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 161.8 Fat 3.8 g Cholesterol 37.5 mg Sodium 674.6 mg Carbohydrates 9g Protein 23.1 g

Ingredients 2 (6 oz) cans tuna in water, drained 2 shallots, peeled (or one if quite large) 1 (6 1/2 oz) jar artichoke hearts, drained 1⁄4 C. sun-dried tomato packed in oil, not drained (use 1/4 C. tomatoes and 3 T of the olive oil it comes in, an 8.5 oz jar will make this recipe th)

1⁄4 C. asiago cheese 1⁄2 tsp cayenne pepper 1⁄2 tsp salt 1⁄2 tbsp dried basil (or more, to taste) or 1⁄2 tbsp fresh basil (or more, to taste)

Directions 1. Get a food processor: Add all the ingredients and pulse them several time until they become chunky. 2. Get a large mixing bowl: Pour the dip into it then place it in the fridge for 2 h to an 12 h. 3. Serve your dip with some chip, breasdsticks or veggies. 4. Enjoy.

16

Asiago Tuna Spread

Lemon Steak

with Parmesan Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 265 Fat 24.4 g Cholesterol 18.7 mg Sodium 337.7 mg Carbohydrates 3.3 g Protein 9.4 g

Ingredients 5 tbsps extra virgin olive oil, plus 1 tsp extra virgin olive oil 1 tbsp fresh-squeezed lemon juice 2 garlic cloves, minced 1 tbsp chopped fresh parsley 1 tbsp chopped fresh oregano salt fresh coarse ground black pepper

4 boneless strip steaks, 1 to 1 1/4 inches thick 8 C. loosely packed arugula, washed and dried 3 oz parmesan cheese, cut into thin shavings

Directions 1. To make the dressing: 2. Get a mixing bowl: Whisk the 5 tbsps of olive oil with lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper. 3. Place a large skillet on medium to high heat. Add 1 tsp of oil to it and heat it. 4. Season the steaks strips with some salt and pepper. Cook them in the skillet for 7 min on each side. 5. Lay the arugula leaves in 4 serving plates then top them with the steaks strips, lemon dressing and cheese. Serve your salads right away. 6. Enjoy.

Lemon Steak with Parmesan Salad

17

CHEESY CHICKEN

Cream Pastaw

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 6 Calories 1081.4 Fat 48.5 g Cholesterol 241.6 mg Sodium 1738.5 mg Carbohydrates 91.5 g Protein 66.3 g

Ingredients 1 1⁄2 C. flour, plus 1 tbsp flour 1 tbsp salt 2 tsps black pepper 2 tsps Italian herb seasoning 3 lbs boneless skinless chicken breasts 3 fluid oz vegetable oil, divided 1 lb penne pasta

1 tbsp garlic, chopped 1 red pepper, julienne cut 1⁄2 C. white wine 1⁄2 lb whole spinach leaves, stemmed 12 fluid oz heavy cream 1 C. parmesan cheese, grated

Directions 1. Before you do anything set the oven to 350 F. 2. Get a shallow dish: Mix in it 1 1/2 C. flour, salt, black pepper and Italian herb seasoning. Place a large oven proof skillet on medium heat then heat in it some oil. 3. Coat the chicken breasts with the flour mix then brown it in the skillet for 4 min on each side. Transfer the skillet with chicken to the oven and cook it for 17 min. 4. Cook the penne pasta by following the directions on the package until it becomes dente. Drain it and place it aside. 5. To make the sauce: 6. Place a large saucepan on medium heat. Add to it 1 oz of oil. Cook in it the red pepper with garlic for 1 min. Stir in the flour. 7. Stir in the wine and coo them for 1 min. Add the cream and spinach then cook them until they start boiling. Stir in the cheese until it melts. 8. Get a large mixing bowl: Toss the pasta with 1/2 of the sauce. Serve the pasta warm with chicken then drizzle the remaining sauce on top. 9. Enjoy. 18

Cheesy Chicken Cream Pasta

Chunky Spinach Bean Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 370.6 Fat 11.3 g Cholesterol 0 mg Sodium 725.5 mg Carbohydrates 50 g Protein 19.2 g

Ingredients 1⁄4 C. olive oil 1 medium onion, chopped 4 garlic cloves, minced 2 carrots, chopped 2 stalks celery, chopped 1⁄4 tsp dried thyme 1 bay leaf 3 (14 oz) cans chicken broth 1 (14 oz) can diced tomatoes, undrained

2 (15 oz) cans white beans, any variety 1 (10 oz) packaged frozen chopped spinach, thawed 3⁄4 C. macaroni, uncooked salt and pepper grated parmesan cheese, and or pecorino romano cheese, to serve

Directions 1. Mash half can of beans. 2. Place a large soup pot on medium heat. Add the oil to it and heat it. Add the onion, garlic, carrots, celery and thyme then cook them for 10 min. 3. Stir in the broth with bay leaf, beans and tomato, spinach, salt and pepper then cook them until they start simmering then simmer the soup for 25 min. 4. Stir in the macaroni and cook the soup for 10 min. Serve the soup warm with some parmesan cheese. 5. Enjoy.

Chunky Spinach Bean Soup

19

FAMOUS ZUPPA

Toscana

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 151.7 Fat 2.4 g Cholesterol 6.8 mg Sodium 110.5 mg Carbohydrates 28.7 g Protein 6.1 g

Ingredients 2 C. spicy beef sausage (Jimmy Dean) 1 medium onion, diced 2 garlic cloves, minced 4 tbsps chicken base 2 quarts water 1⁄2 tsp dried thyme

1 bay leaf 4 C. coarsely chopped potatoes 6 C. chopped fresh kale 5 oz evaporated milk parmesan cheese

Directions 1. Place a large skillet on medium heat, add the sausages and cook them for 6 min while breaking them with the spatula. Drain them and set them aside. 2. Slice the ale and set it aside. 3. Place a soup pot on medium heat. Add the oil and heat it. Cook in it the onion with garlic for 4 min. 4. Stir in the water with chicken base, seasonings and potato, kale and cooked sausages. Cook the soup until it starts boiling. Put on the lid and keep the soup simmering for 20 min. 5. Stir in the milk and cook the soup for 4 min. Serve it warm right away. 6. Enjoy.

20

Famous Zuppa Toscana

Thai Bell Bean

Veggie Burgers

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 198 kcal Fat 3g Carbohydrates 33.1g Protein 11.2 g Cholesterol 46 mg Sodium 607 mg

Ingredients 1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled

1 egg 1 tbsp chili powder 1 tbsp cumin 1 tsp Thai chili sauce or hot sauce 1/2 C. bread crumbs

Directions 1. Before you do anything heat the grill and grease it. 2. Get a mixing bowl: Add the black bean then press it with a potato masher or fork until it becomes well mashed. 3. Get a food processor: Add the bell pepper, onion, and garlic. Mix them well. Add the black beans and blend them smooth. 4. Get a small bowl: Add the egg, chili powder, cumin, and chili sauce. Whisk them well to make the sauce. Add the black bean mix with bread crumbs. Mix them well. 5. Shape the mix into 4 burger cakes. Cook them on the grill for 9 min on each side. Assemble your burgers with your favorite toppings. Serve them right away. 6. Enjoy.

Thai Bell Bean Veggie Burgers

21

KOREAN BARBECUE

Veggie Burgers

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 161 kcal Fat 4.7 g Carbohydrates 23.8g Protein 8.3 g Cholesterol 0 mg Sodium 340 mg

Ingredients 1 (15.5 ounce) can garbanzo beans, drained and mashed 8 fresh basil leaves, chopped 1/4 C. oat bran 1/4 C. quick cooking oats 1 C. cooked brown rice 1 (14 ounce) package firm tofu 5 tbsps Korean barbeque sauce 1/2 tsp salt 1/2 tsp ground black pepper

3/4 tsp garlic powder 3/4 tsp dried sage 2 tsp vegetable oil

Directions 1. Get a mixing bowl: Add the garbanzo beans and basil, oat bran, quick oats, and rice. Mix them well. 2. Get a mixing bowl: Add the tofu and press it with a fork until it becomes well mashed. Drain it from the excess water that comes out of it. 3. Get a mixing bowl: Add the barbecue sauce with tofu. Mix them well. Add the garbanzo mix with salt, pepper, garlic powder, and sage. Combine them well. Shape the mix into 8 burger cakes. 4. Place a large skillet on medium heat. Add the oil and heat it. Add the burger cakes and cook them for 6 min on each side. 5. Assemble your burgers with your favorite toppings. Serve them right away. 6. Enjoy.

22

Korean Barbecue Veggie Burgers

Barbecue Cheddar

Veggie Burgers

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 6 Calories 394.5 Fat 8.5g Cholesterol 42.5mg Sodium 1742.4mg Carbohydrates 61.7g Protein 217.2g

Ingredients 19 ounces black beans 1/3 C. onion, coarsely chopped 1 garlic clove, minced 1 egg 3 tbsps barbecue sauce or 3 tbsps ketchup 1 tbsp Worcestershire sauce or 1 tbsp soya sauce or 1 1/2 tsp HP steak sauce 1 tsp canola oil 1/2 tsp salt 1/2 tsp pepper, freshly ground

1/3 C. all-purpose flour 1/2 C. dry breadcrumbs (must be store bought to work) or 1/2 C. cracker crumb, ground in processor until very fine (must be store bought to work) 1/2 C. old cheddar cheese, shredded 6 crusty bread rolls

Directions 1. Before you do anything heat the grill and grease it. 2. Drain the bean. Rinse it and drain it. 3. Get a food processor: Add the beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper. Pulse them until they become smooth. 4. Get a mixing bowl: Add the bean mix with flour and breadcrumbs. Combine them well. Add the cheese and mix them well. Shape the mix into 6 patties. 5. Spread the rest of the barbecue sauce on the bean patties. Place them in the grill and place the lid on. Cook them for 6 min on each side. 6. Assemble your burgers with your favorite toppings. Serve them right away. 7. Enjoy.

Barbecue Cheddar Veggie Burgers

23

JACK'S HICKORY

Jalapeno Veggie Burgers

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 281.4 Fat 3.8g Cholesterol 0.0mg Sodium 776.5mg Carbohydrates 52.5g Protein 110.4g

Ingredients 4 tbsps hickory barbecue sauce 1 tbsp molasses 1 (15 ounce) cans black beans, drained 2 C. cooked brown rice 1 tbsp oat bran 2 tbsps onions, finely chopped 1 tbsp finely chopped canned beets 1 tsp beet juice 1 tsp chili powder

1/4 tsp ground cumin 1/4 tsp black pepper 1 tsp kosher salt 1 tbsp pickled jalapeno pepper, chopped 1 egg white, add more if needed (to bind) 2 tsp olive oil 4 slices Monterey jack cheese (optional)

Directions 1. Get a small mixing bowl: Add the barbecue sauce and molasses. Mix them gently. Place the bowl aside. 2. Add the black bean then press it with a potato masher or fork until it becomes well mashed. Add the 3 tbsps of the molasses mix. Combine them well. 3. Add the rice with oat bran, onion, canned beet and juice, chili powder, cumin jalapeno, egg white, salt and pepper. Mix them well. Shape the mix into 4 cakes. 4. Place a large skillet on medium heat. Heat the oil in it. Add the burger cakes and cook them for 3 min. Flip the burgers then top them with the remaining molasses mix and a slice of cheese per each. 5. Cook them for 3 min. Assemble your burgers with your favorite toppings. Serve them right away. 6. Enjoy.

24

Jack's Hickory Jalapeno Veggie Burgers

Authentic

New England Style Clam Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients 4 turkey bacon slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste 3 tbsps butter 3 C. half-and-half

2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon.

Authentic New England Style Clam Chowder

25

NEW ENGLAND

Fried Chips and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk 4 large potatoes, peeled and cut into

strips lengthwise 4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.

26

New England Fried Chips and Fried Fish

Fettuccini Shrimp & Scallions

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 662 kcal Fat 29.5 g Carbohydrates 61g Protein 29.3 g Cholesterol 162 mg Sodium 1109 mg

Ingredients 1 (16-oz.) package dry fettuccini noodles 1/4 C. olive oil 1 lb shrimp, peeled and deveined 1/4 C. brandy 6 scallions, sliced thinly 4 garlic cloves, sliced thinly 2 large tomatoes, chopped

1/2 C. butter 1/2 C. dry white wine 1/2 C. fresh basil, chopped Salt and freshly ground black pepper, to taste 1/2 C. parmesan cheese, grated

Directions 1. In a large pan of lightly salted boiling water, add the noodles and cook them for about 8-10 minutes. 2. Drain well and keep aside. 3. In a large skillet, heat the oil with medium heat. 4. Add the shrimp and cook them for about 1-2 minutes. 5. Stir in the brandy, scallions and garlic. 6. With a gas flame or match carefully, ignite the brandy. 7. Cook everything for about 2 minutes. 8. Stir in the tomatoes and cook them for about 2 minutes. 9. Add the butter, wine and basil and stir to combine. 10. Continue cooking everything for about 3 minutes. 11. Stir in the cheese till combined. 12. Add the noodles and toss to coat. 13. Serve the dish hot.

Fettuccini Shrimp & Scallions

27

NEW ENGLAND STYLE

Stuffing

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 329 kcal Fat 12.5 g Carbohydrates 41g Protein 12.3 g Cholesterol 55 mg Sodium 888 mg

Ingredients 1 lb ground beef sausage 1 tbsp butter 2 onions, chopped 6 celery stalks, chopped 2 (1-lb) day-old white bread loaves, cubed into small size 1 1/2 tsps sage seasoning mix

Salt and freshly ground black pepper, to taste 1 C. chicken broth 2 eggs, beaten lightly

Directions 1. Preheat the oven to 325 degrees before doing anything else. 2. Lightly, grease a 13x9-inch baking dish. 3. Heat a large deep nonstick skillet on medium-high heat. 4. Add the sausage and cook for them about 8-10 minutes. 5. Drain the sausage and transfer into a large bowl. 6. Keep the meat aside. With a paper towel, wipe the skillet clean. 7. In the same skillet, melt the butter with medium heat. 8. Add the onion and celery and sauté everything for about 4-5 minutes. 9. Transfer the onion mixture into the bowl with the sausage. 10. Add the bread, sage seasoning, salt and black pepper and mix. 11. Add the broth and eggs and stir to combine. 12. (At this point the mixture should be moist). 13. Transfer the mixture into the prepared baking dish evenly. 14. With your hands slightly, press everything down. 15. Bake the dish for about 1 hour or till the top becomes crisp and golden brown. 28

New England Style Stuffing

Chicken

from French Canada (Rochester)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 405 kcal Fat 22.8 g Carbohydrates 15g Protein 32.7 g Cholesterol 194 mg Sodium 416 mg

Ingredients 1/4 C. all-purpose flour, or as needed salt and black pepper to taste 2 eggs, beaten 1 tbsp white sugar 1 tbsp grated Parmesan cheese 2 tbsps olive oil 4 skinless, boneless chicken breast halves

1/4 C. butter 2 tsps minced garlic 1/4 C. dry sherry 1/4 C. lemon juice 2 tsps low-chicken base

Directions 1. Add your olive oil to a frying pan and get it hot. 2. Get a bowl, combine: pepper, flour, and salt. 3. Get a 2nd bowl, combine: parmesan, whisked eggs, and sugar. 4. Coat your chicken first with four then with the parmesan mix. 5. Cook the meat in the olive oil for 7 mins per side. Then remove the chicken from the pan. 6. Add in the butter to the pan, the chicken base, garlic, lemon juice, and sherry. 7. Stir the mix until it is smooth then get everything boiling. 8. Once the mix is boiling set the heat to a lower level so everything is gently simmering. 9. Let the mix gently cook for 7 mins. 10. Now scrape the bottom of the pan then add the chicken to the mix. 11. Let everything cook for 17 mins. 12. Place your chicken on a serving dish and liberally top the pieces with the butter sauce in the pan. 13. Enjoy.

Chicken from French Canada

29

EASY SALT

Potatoes (Syracuse)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 277 kcal Fat 11.7 g Carbohydrates 39.7g Protein 4.7 g Cholesterol 31 mg Sodium 21025 mg

Ingredients 4 lbs potatoes, scrubbed, cleaned, dried 1 1/2 C. salt 10 tbsps butter, melted

Directions 1. 2. 3. 4.

Get a large pot of water boiling then add in your salt. Let the water and salt boil as your stir everything. Once the salt is fully incorporated into the mix add in your potatoes. Set the heat to a lower level so everything gently simmering and let the potatoes cook for 17 mins. Then remove all the liquid. 5. At the same as time as the potatoes boil microwave your butter in a small bowl until it melts. 6. Top your potatoes with the butter when they are finished cooking. 7. Enjoy.

30

Easy Salt Potatoes

Deli Style Reuben

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 984.5 Cholesterol 215.2mg Sodium 4710.5mg Carbohydrates 56.2g Protein 50.5g

Ingredients 1/2 C. mayonnaise 4 tbsps ketchup 2 tbsps sweet relish 1 tbsp prepared horseradish 2 tsps prepared mustard 8 slices rye bread 1 1/2 lbs thinly sliced deli corned beef

4 slices Swiss cheese 1 (8 oz.) cans sauerkraut, rinsed, and well drained 2 tbsps butter

Directions 1. Get a bowl combine: mayo, ketchup, relish, and horseradish. 2. Coat four pieces of bread with mustard then layer the following on each: sauerkraut, beef, cheese, mayo mix. 3. Top the layer with another piece of bread to form a sandwich. 4. Add the butter to a frying pan and once it is melted toast the Reuben for a few mins each side until the cheese is melted and the bread is slightly crunchy. 5. Enjoy.

Deli Style Reuben

31

DELI STYLE

Potato Salad

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 30 Calories 186.9 Cholesterol 0.0mg Sodium 242.2mg Carbohydrates 31.8g Protein 3.1g

Ingredients 10 lbs new potatoes, scrubbed clean 3/4 C. sugar 3/4 C. white vinegar 3/4 C. water 1 small onion, pureed 1 tbsp white pepper 1 tbsp salt

3/4 C. vegetable oil Hellmann's mayonnaise parsley grated carrot

Directions 1. With a steamer insert, steam the potatoes over 5 C. of water in a large pot with a lid. 2. Steam the potatoes in batches and once a batch is done remove the skin with a peeler. 3. Once all the potatoes have been steamed and de-skinned place them in the fridge for 2 hrs. 4. Get a bowl, combine: sugar, water, onion, pepper, salt, veggie oil, and mayo. Stir the mix until it is smooth. 5. Now cut your potatoes into thin slices then combine them with the mayo mix evenly. 6. Add a bit more mayo is then top the salad with some carrots and parsley. 7. Place the mix in the fridge until it is chilled. 8. Enjoy.

32

Deli Style Potato Salad

Colcannon

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 196.4 Cholesterol 7.6mg Sodium 69.6mg Carbohydrates 28.9g Protein 3.2g

Ingredients 1 1/2-2 tbsps oil 1 tbsp butter 1 leek, stems removed, sliced lengthwise, rinsed 2 garlic cloves, minced 1 1/2 C. green cabbage, cut into 2 inch strips

2 1/2 C. water, separated 1 tsp vegetable bouillon 1 package instant mashed potatoes salt and pepper

Directions 1. 2. 3. 4.

Get a bowl, combine: 1 C. of boiling water and bouillon. Stir the mix until the bouillon is combined evenly. Then begin to cook your garlic, cabbage, and leeks in butter for 7 mins while stirring. As the mix cooks add in 1 tbsps of bouillon mix until everything has been combined evenly. 5. At this point the veggies should be soft. 6. Add the rest of the water (1.5 C.) and get everything boiling while stirring the mix. 7. Once the mix is boiling shut the heat and add in your instant potatoes. 8. Place a lid on the pot and shut the heat. 9. Let the mix sit for 19 mins. Then stir everything again. 10. Enjoy.

Colcannon

33

DOWNSTATE

Creamer

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 166.3 Cholesterol 3.4mg Sodium 266.3mg Carbohydrates 28.9g Protein 3.3g

Ingredients 1/4 C. fat-free half-and-half 1 C. chilled seltzer water 2 tbsps chocolate syrup

Directions 1. 2. 3. 4.

34

Get a glass C. and place it in the freezer for 2 hrs. Once the glass is frozen add in the half and half and seltzer. Stir the mix until it becomes foamy then add in the syrup and stir the mix again. Enjoy.

Downstate Creamer

Bostonian Salad

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 2 Calories 357 kcal Fat 23.7 g Carbohydrates 10.5g Protein 27.1 g Cholesterol 126 mg Sodium 968 mg

Ingredients 2 tbsps butter 1 1/2 C. cooked lobster meat, chopped 1 tsp seafood seasoning 1/2 of avocado, peeled, pitted and chopped

1 tomato, chopped 2 C. iceberg lettuce, torn 1/4 C. feta cheese, crumbled

Directions 1. 2. 3. 4. 5. 6.

In a skillet, melt the butter with medium heat. Add the crabmeat and cook for about 2-3 minutes or till just heated. Stir in the seafood seasoning and immediately remove from heat. Transfer the lobster meat into a large serving bowl. Add the remaining ingredients except the cheese and gently toss to coat. Top with feta cheese and serve.

Bostonian Salad

35

CLASSICAL

New England Bisque

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 279 kcal Fat 17.3 g Carbohydrates 13.7g Protein 16.7 g Cholesterol 94 mg Sodium 842 mg

Ingredients 1/3 C. all-purpose flour 1/2 tsp celery salt Salt and freshly ground black pepper, to taste 1/3 C. butter 4 1/2 C. milk

1 1/2 C. chicken broth 3 C. cooked lobster meat, shredded 3 tbsps onion, minced 1 tbsp paprika 1/2 C. light cream

Directions 1. In a bowl, mix together the flour, celery salt, salt and black pepper. 2. In a large pan, melt the butter with medium heat. 3. Add the flour mixture, stirring continuously. 4. Slowly, add the milk, stirring continuously. 5. Stir in the chicken broth and bring everything to a gentle simmer. 6. Reduce the heat to low. 7. Simmer, stirring continuously till the soup becomes thick. 8. Stir in the lobster, onion and paprika. 9. Simmer, stirring occasionally for about 10 minutes. 10. Stir in the cream and cook for about 2-3 minutes or till heated completely.

36

Classical New England Bisque

Massachusetts Style Mushrooms

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 310 kcal Fat 22 g Carbohydrates 6.9g Protein 21.9 g Cholesterol 130 mg Sodium 535 mg

Ingredients 3/4 C. butter, melted and divided 1 lb fresh mushrooms, stemmed 1 lb lobster tails, cleaned and chopped 1 (6-oz.) can crabmeat 1 C. mozzarella cheese, shredded 1 C. seasoned croutons, crushed

3 tbsps garlic, minced 1/4 C. mozzarella cheese, shredded (for topping) (optional)

Directions 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 375 degrees F. Grease a large baking sheet with about 1/4 C. of butter. Place the mushroom caps onto the prepared baking sheet in a single layer. In a bowl, mix together the remaining ingredients except the cheese for topping. Divide the mixture between the mushroom caps evenly. Bake everything for about 10-12 minutes or till the top becomes golden brown. Serve with a topping of cheese (if you like).

Massachusetts Style Mushrooms

37

TURKEY CLUB

Sandwich

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 1230 kcal Fat 71.1 g Carbohydrates 126.1g Protein 46.9 g Cholesterol 107 mg Sodium 4245 mg

Ingredients 1 (16 oz.) package frozen bite-size potato nuggets (such as Tater Tots(R)), or as needed 2 slices deli turkey, or more to taste 1 tomato slice 10 potato chips (such as Lay's(R)), or

more to taste 4 slices cooked turkey bacon 1 slice Swiss cheese, or more to taste 4 pickle slices

Directions 1. Cook half of your tater tots in a heated waffle maker for about 5 mins with the lid down. Then continue cooking the remaining pieces of potatoes. 2. Now layer some of the tater tots on a serving plate to serve as bread then top it with: turkey, tomato, and chips. 3. Finally add Swiss, pickles, and bacon. 4. Now place the rest of your tater tots to form the top piece of bread. 5. Enjoy.

38

Turkey Club Sandwich

Habichuelas

Guisadas (Latin Bean Stew)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 170 kcal Fat 5.2 g Carbohydrates 23.8g Protein 8.3 g Cholesterol 2 mg Sodium 580 mg

Ingredients 1 tbsp olive oil 1/4 C. tomato sauce 2 tbsps sofrito sauce 1 (.18 oz.) packet sazon seasoning 1/4 tsp black pepper 2 C. cooked pinto beans, drained

1 1/2 C. water salt to taste

Directions 1. 2. 3. 4.

For 5 mins heat and stir the following: pepper, oil, sazon, tomato sauce, and sofrito. Combine in the salt, beans, and water. Now turn up the heat to a medium level and cook everything for 20 mins. Enjoy.

Habichuelas Guisadas

39

JIBARITO

(Sandwich in Fried Plantains Buns)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 1219 kcal Fat 100.4 g Carbohydrates 165.4g Protein 23.6 g Cholesterol 68 mg Sodium 551 mg

Ingredients 2 C. vegetable oil for frying 1 green plantain, peeled and halved lengthwise 2 tbsps vegetable oil 1 clove garlic, minced 4 oz. beef skirt steak, cut into thin strips 1/4 medium yellow onion, thinly sliced 1 pinch cumin

1 pinch dried oregano 1 tbsp mayonnaise 1 slice processed American cheese, cut in half 2 slices tomato 3 leaves lettuce

Directions 1. 2. 3. 4.

Get 2 C. of veggie oil to 350 degrees then fry your plantains for 2 mins per side. Place them on some paper towel then flatten them. Now fry the flat plantains for 2 more mins then place them on the paper towels again. Begin to stir fry your oregano, garlic, cumin, onion, and steak in 2 tbsps of oil until the steak is fully done. 5. Place a layering of mayo on one side of a plantain and then add some cheese, steak mix, tomato and lettuce. 6. Add another piece of plantain and cut the sandwich into two pieces. 7. Enjoy.

40

Jibarito

Chicken Marsala Classico

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 448 kcal Fat 26.6 g Carbohydrates 13.3g Protein 28.8 g Cholesterol 99 mg Sodium 543 mg

Ingredients 1/4 C. all-purpose flour for coating 1/2 tsp salt 1/4 tsp ground black pepper 1/2 tsp dried oregano 4 skinless, boneless chicken breast halves – flattened to 1/4 inch thick 4 tbsps butter 4 tbsps olive oil

1 C. sliced mushrooms 1/2 C. Marsala wine 1/4 C. cooking sherry

Directions 1. Get a bowl, combine: oregano, flour, pepper, and salt. 2. Dredge your pieces of chicken in the mix then begin to stir fry the chicken in butter. 3. Let the chicken fry until it is browned all over then add in: the sherry, mushrooms, and wine. 4. Place a lid on the pan and let the contents gently boil for 12 mins. 5. Enjoy.

Chicken Marsala Classico

41

MAGGIE’S

Easy Bruschetta

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 215 kcal Fat 8.9 g Carbohydrates 24.8g Protein 9.6 g Cholesterol 12 mg Sodium 426 mg

Ingredients 6 roma (plum) tomatoes, diced 1/2 C. sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 C. olive oil 2 tbsps balsamic vinegar 1/4 C. fresh basil, stems removed

1/4 tsp salt 1/4 tsp ground black pepper 1 French baguette 2 C. shredded mozzarella cheese

Directions 1. Get your oven's broiler hot before doing anything else. 2. Now grab a bowl, mix: pepper, roma tomatoes, salt, sun-dried tomatoes, basil, garlic, vinegar, and olive oil. 3. Let this mix sit for 12 mins and begin to slice your bread into 3/4 of inch pieces. 4. Place the pieces of bread on a cookie sheet then place everything under the broiler for 3 mins. 5. Now evenly top each piece of bread with the roma tomato mix. 6. Then add a piece of cheese on top of each one. 7. Cook the bread slices under the broiler for 6 more mins. 8. Enjoy.

42

Maggie’s Easy Bruschetta

Authentic

Eggplant Parmesan

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 10 Calories 487 kcal Fat 16 g Carbohydrates 62.1g Protein 24.2 g Cholesterol 73 mg Sodium 1663 mg

Ingredients 3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 C. Italian seasoned bread crumbs 6 C. spaghetti sauce, divided 1 (16 oz.) package mozzarella cheese, shredded and divided

1/2 C. grated Parmesan cheese, divided 1/2 tsp dried basil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat your pieces of eggplant with egg then with bread crumbs. 3. Now lay the veggies on a cookie sheet and cook them in the oven for 6 mins. Flip the eggplants and cook them for 6 more mins. 4. Coat the bottom of a casserole dish with pasta sauce then layer some of your eggplants in the dish. 5. Top the veggies with some parmesan and mozzarella then layer your eggplants, sauce, and cheese. 6. Continue this pattern until all the ingredients have been used up. 7. Finally coat the layer with some basil and cook everything in the oven for 40 mins. 8. Enjoy.

Authentic Eggplant Parmesan

43

PENNSYLVANIAN STYLE

Pizza

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 8 Calories 207 kcal Fat 15.4 g Carbohydrates 6.5g Protein 11.6 g Cholesterol 44 mg Sodium 698 mg

Ingredients 1 (1 lb.) loaf frozen whole wheat bread dough, thawed 1/2 C. thousand island dressing 2 C. shredded Swiss cheese 6 oz. deli sliced corned beef, cut into strips

1 C. sauerkraut - rinsed and drained 1/2 tsp caraway seed 1/4 C. chopped dill pickles (optional)

Directions 1. 2. 3. 4. 5.

6. 7. 8. 9.

44

Set your oven to 375 degrees F before doing anything else and grease a pizza pan. On a lightly floured surface, roll the bread dough into a large circle about 14-inches across. Place the dough onto the prepared pizza pan and pinch the edges. Cook everything in the oven for about 20-25 minutes. Remove everything from the oven and top with the half of the salad dressing evenly, followed by half of the Swiss cheese, corned beef, remaining salad dressing, sauerkraut and remaining Swiss cheese. Top with the caraway seeds evenly. Cook everything in the oven for about 10 minutes. Remove everything from the oven and top with the chopped pickle. Keep aside for about 5 minutes before slicing.

Pennsylvanian Style Pizza

Winter Dinner Chowder

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 317 kcal Fat 25.1 g Carbohydrates 12.9g Protein 11.1 g Cholesterol 86 mg Sodium 1008 mg

Ingredients 3 tbsp butter 1 tbsp olive oil 1 onion, chopped 4 cloves garlic, chopped 1/4 C. all-purpose flour 1 tsp dill seed 1/2 tsp tarragon leaves 1/4 tsp ground black pepper 4 C. chicken broth

3 C. chopped cabbage 2 C. finely chopped deli corned beef 2 C. half-and-half 1 (8 oz.) package cream cheese 2 tbsp cornstarch 2 tbsp water

Directions 1. In a large pan, heat the oil and butter on medium heat and sauté the onion and garlic for about 5 minutes. 2. Stir in the flour, dill seed, tarragon leaves and black pepper and cook for about 3 minutes, stirring continuously. 3. Stir in the chicken broth and cook for about 2-3 minutes. 4. Stir in the cabbage and corned beef and cook for about 20 minutes, stirring occasionally. 5. Stir in the half-and-half and cook for about 5 minutes. 6. In a small pan, add the cream cheese on low heat and cook for about 2-3 minutes, stirring continuously. 7. In a bowl, dissolve the cornstarch in water. 8. Add the cornstarch mixture into the cream cheese and mix till smooth. 9. Add the cream cheese mixture into the soup and stir to combine. 10. Reduce the heat to low and simmer for about 5 minutes, stirring continuously. Winter Dinner Chowder

45

DELI CORNED BEEF

Sandwich on Rye

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 443 kcal Fat 16.7 g Carbohydrates 45.4g Protein 28.4 g Cholesterol 78 mg Sodium 2152 mg

Ingredients 1/3 C. Russian salad dressing 8 slices Jewish rye bread 1 lb. thin-sliced corned beef 1/2 lb. prepared coleslaw

Directions 1. 2. 3. 4.

46

Spread about 1/4 of the Russian salad dressing over one side of all bread slices. Top each slice with 4 oz. of the corned beef and 2 oz. of the coleslaw. Cover with the remaining bread slices to make sandwiches. Halve the sandwiches diagonally and serve.

Deli Corned Beef Sandwich on Rye

Corned Beef Hot Dogs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 365 kcal Fat 17.6 g Carbohydrates 27.8g Protein 23.1 g Cholesterol 65 mg Sodium 1000 mg

Ingredients 1 (12 oz.) can corned beef 1/3 C. ketchup 2 tbsp prepared yellow mustard 2 tbsp Worcestershire sauce 1 onion, chopped

1 (8 oz.) package shredded white Cheddar cheese 8 hot dog buns

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a pan, mash the corned beef on medium heat. 3. Stir in the ketchup, mustard, Worcestershire sauce, onion and white Cheddar cheese and bring to a boil. 4. Reduce the heat to medium-low and simmer for about 10 minutes. 5. Fill each hot dog bun with about 1/2 C. of the mixture. 6. Cook in the oven for about 15 minutes.

Corned Beef Hot Dogs

47

ARIZONA INSPIRED

Quesadillas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 307 kcal Fat 14 g Carbohydrates 28.2g Protein 16.8 g Cholesterol 44 mg Sodium 868 mg

Ingredients 1/2 C. leftover corned beef brisket, shredded 2 (8 inch) flour tortillas 1/2 C. shredded Monterey Jack cheese 2 tbsp diced green chilies

Directions 1. In a microwave safe bowl, add the corned beef and microwave on High for about 30-60 seconds. 2. Heat a skillet on medium heat. 3. Place 1 tortilla in the hot skillet and top with the Monterey Jack cheese, corned beef and green chilies 4. Cover with the other tortilla and heat for about 2-4 minutes per side. 5. Cut in half and serve.

48

Arizona Inspired Quesadillas

Corned Beef

Medley Mash

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 227 kcal Fat 13.7 g Carbohydrates 1.7g Protein < 23.1 g Cholesterol 72 mg Sodium 966 mg

Ingredients 1 (12 oz.) can corned beef 1/4 green bell pepper, chopped 1/4 onion, chopped 1 tsp vegetable oil 2 tsp tomato paste

1/4 C. water 1/4 tsp crushed red pepper flakes 1/4 tsp dried thyme Salt and pepper to taste

Directions 1. In a large skillet, heat the oil on medium heat and sauté the onion, green pepper, red pepper flakes and dried thyme for about 7 minutes. 2. Reduce the heat to low and stir in the tomato paste, salt and pepper. 3. Simmer for about 3 minutes. 4. Stir in the water, corned beef and simmer till all the liquid is absorbed.

Corned Beef Medley Mash

49

AREPAS

(Colombian Corn Cakes with Cheese)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 3 Calories 160.5 Fat 18.1g Cholesterol 0.0mg Sodium 99.5mg Carbohydrates 0.0g Protein 0.0g

Ingredients 1 C. precooked cornmeal flour 1 C. grated mozzarella cheese 1 C. water 2 tbsp water 1/8 tsp salt

1/4 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the flour, cheese and 1/8 tsp of the salt and toss to coat. Add the water and stir till well combined. Keep aside for about 1-2 minutes. From 3 level tbsp of the dough, make the balls. Gently, press each ball into a 1/4-inch-thick and 2 1/2-2 3/4-inch wide patty. Transfer the patties onto a wax-paper lined surface. In a large nonstick skillet, heat the oil on medium heat and fry the arepas in 2 batches for 4-5 minutes per side. 8. Transfer the arepas onto a paper towel lined plate to drain.

50

Arepas

A South American Salad

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 100 kcal Fat 4.4 g Carbohydrates 15.1g Protein 2g Cholesterol 0 mg Sodium 195 mg

Ingredients 1 (8 oz.) package yellow rice mix 1 1/4 C. water 2 tbsp olive oil 1 (15 oz.) can black beans, rinsed and drained

1 (15.25 oz.) can whole kernel corn, drained 2 tsp lime juice 1 tsp ground cumin

Directions 1. 2. 3. 4.

In a pan, mix together the rice, water and olive oil on high heat and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. In a large bowl, mix together the beans, corn, lime juice and cumin. Stir in the cooked rice and serve.

A South American Salad

51

MEXICAN

Skillet

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 212 kcal Fat 4.6 g Carbohydrates 36.8g Protein 10.1 g Cholesterol 0 mg Sodium 818 mg

Ingredients 1 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 4 small zucchini, diced 1 fresh poblano chili pepper, seeded and chopped 1 C. frozen whole kernel corn

1 (15 oz.) can black beans, rinsed and drained 1/2 tsp salt

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the onion and garlic till tender. 2. Add the zucchini and poblano pepper, and sauté till soft. 3. Stir in the corn and beans and cook till heated completely. 4. Season with the salt to taste

52

Mexican Skillet

I Love Latin Couscous

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 300 kcal Fat 10.9 g Cholesterol 44.8g Sodium 7.1 g Carbohydrates 0 mg Protein 713 mg

Ingredients 1 C. couscous 1/2 tsp ground cumin 1 tsp salt 1 1/4 C. boiling water 1 clove unpeeled garlic 1 (15 oz.) can black beans, rinsed and drained

1 C. canned whole kernel corn, drained 1/2 C. finely chopped red onion 1/4 C. chopped fresh cilantro 1 jalapeno pepper, minced 3 tbsp olive oil 3 tbsp fresh lime juice

Directions 1. 2. 3. 4.

In a large bowl, mix together the couscous, cumin and salt. Add the boiling water and stir to combine. Tightly, cover with a plastic wrap and keep aside for about 10 minutes. Meanwhile in a small skillet, cook the unpeeled garlic clove on medium-high heat till toasted and the skin has turned golden-brown. 5. Peel the garlic clove and mince it. 6. Add the minced garlic, the black beans, corn, onion, cilantro, jalapeño pepper, olive oil and lime juice in the bowl with couscous and mix. 7. Serve warm or cold as well.

I Love Latin Couscous

53

SOUTH AMERICAN

Pasta Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 618 kcal Carbohydrates 46.4 g Cholesterol 68 mg Fat 38.4 g Fiber 3.5 g Protein 22.8 g Sodium 980 mg

Ingredients 2 cups spiral pasta 1 pound ground beef 1 (1.25 ounce) package taco seasoning 3 cups shredded lettuce 2 cups halved cherry tomatoes 1 cup shredded Cheddar cheese

1/2 cup chopped onion 1/2 cup French salad dressing 1 (7 ounce) bag corn chips 2 tbsps sour cream

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Cook ground beef in a large skillet for about 10 minutes or until you see that it is no longer pink from the center before stirring in taco seasoning. 3. Coat mixture of pasta and beef with mixture lettuce, French dressing, tomatoes, Cheddar cheese, onion and corn chips very thoroughly before refrigerating for at least 2 hours. 4. Add some sour cream at the top before serving.

54

South American Pasta Salad

Cheddar Creamed Corn Bread Casserole

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 254 kcal Carbohydrates 26.4 g Cholesterol 60 mg Fat 13.4 g Fiber 1.2 g Protein 9.4 g Sodium 642 mg

Ingredients 1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 oz.) can cream-style corn 2 eggs 1 (8 oz.) package dry corn bread mix 1 C. sour cream

8 oz. Cheddar cheese, shredded

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Combine everything in a bowl very thoroughly before pouring it into a baking dish. Bake in the preheated oven for about 30 minutes. Serve.

Cheddar Creamed Corn Bread Casserole

55

TERIYAKI CHICKEN

Stir Fry with Noodles

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 445 kcal Fat 11.4 g Carbohydrates 60.6g Protein 18 g Cholesterol 33 mg Sodium 1415 mg

Ingredients 1 large skinless, boneless chicken breast, cut in bite-sized pieces 1 pinch garlic powder, or to taste 1 pinch onion powder, or to taste freshly ground black pepper to taste 1 (8 oz) package dried rice noodles 4 C. hot water, or as needed 3 tbsp vegetable oil, divided 4 cloves garlic, minced

1 onion, chopped 1 green bell pepper, chopped 1/2 C. white cooking wine, or to taste 1/4 C. soy sauce, or to taste 2 tbsp teriyaki sauce, or to taste 1 (6 oz) can sweet baby corn, drained 3 green onions, chopped

Directions 1. Season the chicken with garlic powder, onion powder, and black pepper. 2. Fill a large bowl with hot water. Place in it the noodles and let the soak for 12 min. Remove it from the water and slice it in half. 3. Place a large pan over medium heat. Heat 1 1/2 tbsp of oil in it. Add the garlic and cook it for 1 min 30 sec. 4. Stir in the bell pepper with onion and cook them for 6 min while stirring all the time. Stir in the remaining oil. 5. Add the chicken and cook them for 8 min while stirring them often. Add the wine, soy sauce, and teriyaki sauce. Cook the stir fry for 4 min. 6. Stir in the baby corn and green onions with rice and noodles. Cook them for 4 min. 7. Serve your stir fry warm. 8. Enjoy.

56

Teriyaki Chicken Stir Fry with Noodles

Summer Chicken Stir Fry

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 164 kcal Fat 8.2 g Carbohydrates 15.2g Protein 9.7 g Cholesterol 21 mg Sodium 95 mg

Ingredients 1 tbsp olive oil 1 small onion, chopped 1 red bell pepper, chopped 2 ears corn, kernels cut from cob 1 large zucchini, chopped 1/2 C. chopped cooked chicken 1/4 C. chopped fresh parsley 1/4 C. shredded Colby-Monterey Jack cheese, divided

salt and ground black pepper to taste

Directions 1. Place a large pan over medium heat. Heat the oil in it. Cook in it the red pepper with onion for 4 min. 2. Add the corn, zucchini, and chicken. Cook them for 7 min while stirring often. 3. Top the chicken stir fry with half of the cheese and all the parsley, a pinch of salt and pepper. Stir them and cook them for 2 min until the cheese melts. 4. Serve your stir fry hot with the remaining cheese on top. 5. Enjoy.

Summer Chicken Stir Fry

57

TAIWANESE

Corn Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 121 kcal Fat 1.9 g Carbohydrates 24.1g Protein 5g Cholesterol 48 mg Sodium 409 mg

Ingredients 1 (15 oz.) can cream style corn 1 (14.5 oz.) can low-sodium chicken broth 1 egg, beaten

1 tbsp cornstarch 2 tbsps water

Directions 1. 2. 3. 4. 5. 6.

58

Get the following boiling in a large pot: broth and cream corn. Get a bowl, combine: water and cornstarch. Mix the contents until smooth then add the mix with the boiling broth. Let the broth continue to cook for 4 mins then add the whisked eggs slowly. Stir the soup while adding in your eggs. Enjoy.

Taiwanese Corn Soup

5 Star

Ceviche

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 755.9 Fat 19.4g Cholesterol 478.2mg Sodium 3097.5mg Carbohydrates 89.5g Protein 63.1g

Ingredients 3 limes 1 C. tomatoes, seeded and chopped 1 C. avocado, diced and peeled 1/2 C. cilantro, chopped 3/4 tsp salt 1/4 tsp black pepper

1 lb cooked shrimp, peeled med. in size 1 jalapeno, chopped very fine 1 garlic clove, chopped very fine 12 corn tortillas

Directions 1. 2. 3. 4. 5. 6. 7.

Finely grate the rind of limes about 1 tbsp. Extract the juice limes about 1/4 cup. In a large bowl, place the rind and juice. Add tomato and remaining ingredients and toss well to combine. Cover and refrigerate for about 5 minutes, stirring occasionally. Heat the tortillas on grill. Serve this mixture on a bed of lettuce.

5 Star Ceviche

59

PANAMANIAN STYLE

Ceviche

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 238.1 Fat 2.8g Cholesterol 286.4mg Sodium 1648.7mg Carbohydrates 20.0g Protein 33.5g

Ingredients 3 (15 1/2 oz.) cans garbanzo beans 1/3 C. cider vinegar 1 C. olive oil 1 finely chopped onion 2 -3 tbsp chopped fresh parsley 2 tsp dried oregano leaves 3 garlic cloves, finely minced 1 tbsp ketchup

1 1/2 C. chopped and fried chorizo sausages (optional) 1 (6 oz.) cans baby corn, drained and sliced (optional) salt cayenne pepper

Directions 1. In a bowl, mix together all ingredients. 2. Refrigerate to chill for overnight. 3. Serve with crackers.

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Panamanian Style Ceviche

Chipotle

Prep Time: 30 mins

Coleslaw

Total Time: 30 mins Servings per Recipe: 8 Calories 41 kcal Fat 0.3 g Carbohydrates < 9.3g Protein 1.6 g Cholesterol 0 mg Sodium 73 mg

Ingredients 4 C. chopped or shredded cabbage 1 medium red bell pepper, chopped 1 C. thinly sliced green onions 1 C. cooked corn kernels 1/2 C. rice vinegar 1/3 C. Splenda no-calorie sweetener Salt and pepper, to taste (optional) 1 tbsp finely minced jalapeno pepper,

seeds and veins removed (optional) 1/2 C. chopped cilantro (optional)

Directions 1. Toss all ingredients together. 2. In a bowl, add all the ingredients and toss to coat well.

Chipotle Coleslaw

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CHEDDAR

and Bacon Potato Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 748 kcal Fat 49.3 g Carbohydrates 49.7g Protein 27.2 g Cholesterol 85 mg Sodium 1335 mg

Ingredients 12 slices turkey bacon 2/3 C. margarine 2/3 C. all-purpose flour 7 C. milk 4 large baked potatoes, peeled and cubed

4 green onions, chopped 1 1/4 C. shredded Cheddar cheese 1 C. sour cream 1 tsp salt 1 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6.

Fry your bacon. Then remove excess oils. Then break the bacon into pieces for later. Melt down your margarine in a Dutch oven. Then add in flour and mix it nicely. Continue stirring and pouring in milk. Keep stirring until everything is thick. Then add onion and potatoes. Get everything boiling. Once boiling, set the heat to low and let it simmer for 12 mins. Combine in your bacon, pepper, cheese, salt, and sour cream. And let the contents simmer for 5 more mins. 7. Enjoy.

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Cheddar and Bacon Potato Soup

Latkes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 219 kcal Fat 11 g Carbohydrates 25.6g Protein 5.3 g Cholesterol 74 mg Sodium 731 mg

Ingredients 3 C. peeled and mashed baked potatoes 1 C. chopped white onion 1 tbsp minced garlic 1 1/2 tsps salt 1 tsp freshly ground multi-colored peppercorns

5 tbsps all-purpose flour 2 eggs, whisked 2 C. extra-virgin olive oil, or as need for frying

Directions 1. Get a deep fryer or Dutch oven heat your oil to 375 degrees. 2. Get a bowl, and mix: beaten eggs, potatoes, flour, garlic, ground peppercorns, salt, and onions. 3. Make sure to remove all chunks and lumps in your potato mixture. 4. Create some small baseball sized balls from the potatoes then flatten them out. 5. Fry each flattened piece of potato for 4 mins per side. 6. Then place them on some paper towel to remove excess oils. 7. Enjoy with potato dip.

Latkes

63

CRANBERRIES

and Potatoes

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 10 Calories 218 kcal Fat 4.5 g Carbohydrates 45.3g Protein 1.4 g Cholesterol 0 mg Sodium 25 mg

Ingredients 1 (12 oz.) package whole cranberries 1 small unpeeled orange, sliced 1 1/3 C. white sugar 1/2 C. pecan pieces 1/4 C. orange juice 3/4 tsp ground cinnamon

1/4 tsp ground nutmeg 1/8 tsp ground mace 1 (40 oz.) can cut yams, drained

Directions 1. Set your oven to 375 degree before doing anything else. 2. Get a bowl, and mix: mace, cranberries, nutmeg, orange slices, cinnamon, sugar, orange juice, pecans. 3. Enter everything into a casserole dish. 4. Cook in the oven for 35 mins. Add in your yams then cook for another 15 mins.

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Cranberries and Potatoes

Wedges

Done Right

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 196 kcal Fat 5g Carbohydrates 35.4g Protein 4.3 g Cholesterol 0 mg Sodium 389 mg

Ingredients 6 red potatoes, cut into wedges 2 tbsps olive oil 2 tsps onion powder 2 tsps chili powder 1 tsp garlic powder 1 tsp garlic salt

salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees before doing anything else. Get a casserole dish and layer your potato wedges evenly. Drizzle olive oil over them evenly as well. Get a bowl and mix: garlic salt, onion powder, garlic powder, and chili powder. Evenly coat the potatoes with your dry seasoning mixture. Cook in the oven for 35 mins. Then add a bit more pepper and salt before serving. Enjoy with some potato dip

Wedges Done Right

65

SPANISH

Spaghetti

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 551 kcal Fat 25.4 g Carbohydrates 54.5g Protein 26.7 g Cholesterol 112 mg Sodium 1273 mg

Ingredients 2 tsps butter 1 lb. turkey sausage 1 onion, chopped 1 green bell pepper, chopped 1 garlic clove, minced 1 tsp dried oregano 1 tbsp chili powder 1 tsp ground cumin

2 (15 oz.) cans tomato sauce 1 lb. spaghetti 2 eggs 1 C. milk 1 C. shredded Monterey Jack cheese 1 C. shredded sharp Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Before you do anything set the oven to 350 F. Coat a casserole dish with butter. Place a large skillet on medium heat. Add the onion with bell pepper, garlic and sausages then cook them for 8 min. Add the cumin with oregano and chili powder then coo them for 5 min. Stir in the sauce and cook them for 10 min. Cook the spaghetti according to the directions on the package. Get a mixing bowl: add the milk with eggs and mix them. Add the spaghetti and stir them well. Lay the spaghetti mix in the casserole then top it with the cooked sausage mix followed by the shredded cheese. Cook the spaghetti casserole in the oven for 15 min. Enjoy.

Spanish Spaghetti

Chili

Tortellini

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 300 kcal Fat 11.8 g Carbohydrates 34.7g Protein 14.6 g Cholesterol 34 mg Sodium 1086 mg

Ingredients 9 oz. cheese-filled tortellini 1 1/2 C. spaghetti sauce 1 (4 oz.) can diced green chilis 1 tbsp chopped fresh cilantro

1/8 tsp ground cumin 1 C. shredded mozzarella cheese

Directions 1. Cook the tortellini according to the directions on the package. 2. Place a large pot on low to medium heat. Add the sauce, green chilies, cilantro and cumin then cook them for 5 min. 3. Serve the tortellini then top it with the sauce and cheese. 4. Enjoy.

Chili Tortellini

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CHICKEN SALSA

Tostadas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 667 kcal Fat 47 g Carbohydrates 33.2g Protein 33.9 g Cholesterol 88 mg Sodium 1861 mg

Ingredients

Directions

1 1/2 tbsps paprika 1 1/2 tsps cayenne pepper 1 1/2 tsps garlic powder 1 1/2 tsps onion powder 1 tsp ground black pepper 1 tsp ground white pepper 3/4 tsp ground cumin 3/4 tsp dried oregano 3/4 tsp dried thyme 3/4 tsp salt 4 skinless, boneless chicken breast halves 1 tbsp vegetable oil 4 tostada shells 2 C. chopped romaine lettuce 2 C. fresh salsa 2 avocados - peeled, pitted, and sliced 1/2 C. shredded Cheddar cheese 1/2 C. sliced black olives 1/2 C. ranch dressing

1. Before you do anything set the oven to 350 F. 2. Get a small mixing bowl: Combine the paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt completely. 3. Coat the chicken breasts with the seasoning mix. 4. Place a large skillet on high heat. Add the oil to it and heat it. Cook the chicken in the hot oil for 5 min on each side. 5. Coat a casserole dish with grease and place in it the browned chicken breasts. Cover the casserole with a piece of foil. 6. Cook the chicken breasts in the oven for 22 min. Remove the chicken breasts from the oven and allow them to rest for 5 min. 7. Shred the chicken breasts or cut them into sticks. 8. Fill a tostada shell with 1/2 C. of lettuce then top it with some chicken followed by some salsa, avocados, Cheddar cheese, and olives then drizzle on it some ranch dressing. 9. Repeat the process with the remaining ingredients then serve your tostada shells. 10. Enjoy.

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Chicken Salsa Tostadas

Spicy Lime Dressing

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 23 kcal Fat 0.3 g Carbohydrates 3.8g Protein 1.5 g Cholesterol 2 mg Sodium 140 mg

Ingredients 1/2 C. plain yogurt 1/4 C. light sour cream 2 tbsps ketchup 2 tbsps minced onion 1 tbsp lime juice 1 tbsp finely chopped cilantro

1 tsp ground cumin 1/2 tsp chili powder, or to taste 1/2 tsp garlic powder 1/4 tsp salt

Directions 1. Get a mixing bowl: Add all the ingredients and combine them completely. 2. Place the dressing in the fridge for 10 min. adjust the seasoning of the dressing then serve it. 3. Enjoy.

Spicy Lime Dressing

69

CHIPOTLE

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 3 Calories 691 kcal Fat 44.2 g Carbohydrates 35.4g Protein 37.3 g Cholesterol 129 mg Sodium 1574 mg

Ingredients 1 lb. ground beef 3 tbsp chili seasoning mix 2 chipotle peppers in adobo sauce, minced 1/2 fluid oz. beer 1/4 C. mayonnaise

1 chipotle pepper in adobo sauce, minced 6 (1 oz.) slices white bread 6 (1/2 oz.) slices pepper jack cheese

Directions 1. In a bowl, mix together the ground beef, chili seasoning mix, 2 minced chipotle peppers with adobo sauce, and the beer. 2. Make 3 equal sized patties from the mixture. 3. In a small bowl, mix together the mayonnaise and 1 minced chipotle pepper with adobo sauce. 4. Spread the mayonnaise mixture over the bread slices evenly and top with a slice of pepper jack cheese. 5. Heat a large skillet over medium-high heat and cook the patties for about 5-7 minutes per side. 6. Place 1 burger over 1 slice of the bread and cover with the remaining slices to make sandwiches. 7. Drain the skillet, reserving 2 tbsp of the grease. 8. Heat the reserved grease in the skillet on medium-high heat and cook the sandwiches for about 1-2 minutes per side.

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Chipotle Burgers

Tex Mex

Seafood Sampler

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 528 kcal Fat 14.8 g Carbohydrates 50.6g Protein 46.3 g Cholesterol 232 mg Sodium 706 mg

Ingredients 1 (16 oz.) package uncooked wide egg noodles 1 tsp olive oil 1 lb. shark steaks, cut into chunks 1 lb. frozen medium shrimp 1 (14.5 oz.) can diced tomatoes and green

chilis 2 C. shredded mozzarella cheese ground black pepper to taste

Directions 1. 2. 3. 4.

In a large pan of lightly salted boiling water, cook the egg noodles for about 6-8 minutes. Drain well and keep aside. In a bowl, mix together the shark, shrimp, tomatoes and green chilis. In a skillet, heat the olive oil on medium heat and cook the shark mixture, covered for about 15 minutes. 5. Place the shark mixture over the cooked egg noodles and serve with a sprinkling of the mozzarella cheese and pepper.

Tex Mex Seafood Sampler

71

MEXICAN

Mac n Cheese

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 384 kcal Fat 21.1 g Carbohydrates 27.1g Protein 19 g Cholesterol 73 mg Sodium 784 mg

Ingredients 1 lb. lean ground beef 1 (1.25 oz.) package taco seasoning mix 1 (7.3 oz.) package white Cheddar macaroni and cheese mix 2 tbsp butter 1/4 C. milk

Directions 1. Heat a large skillet on medium heat and cook the beef till browned completely. 2. Drain the excess grease from the skillet. 3. Add the taco seasoning and water according to seasoning package directions and simmer for about 10 minutes. 4. Remove from the heat and keep aside. 5. Prepare the macaroni and cheese according to package's directions, adding butter and milk as indicated. 6. Add the beef mixture and stir to combine. 7. Serve immediately.

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Mexican Mac n Cheese

La Paz

Corn Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 299 kcal Fat 18.6 g Carbohydrates 29.5g Protein 8.6 g Cholesterol 45 mg Sodium 706 mg

Ingredients 1 1/2 C. chopped onion 2 tbsp margarine 1 tbsp all-purpose flour 1 tbsp chili powder 1 tsp ground cumin 1 (16 oz.) package frozen corn kernels,

thawed 2 C. medium salsa 1 (14.5 oz.) can chicken broth 8 oz. cream cheese, softened 1 C. milk

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, melt the margarine and sauté the onion. Stir in the flour, chili powder and cumin. Add the corn, picante sauce and broth and bring to a boil. Remove from the heat. In a small bowl, add the cream cheese. Gradually add 1/4 C. of the hot mixture into cream cheese and stir to combine well. Add cream cheese mixture and milk into the pan, stirring till well combined and cook till heated completely. 8. Serve immediately.

La Paz Corn Soup

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FORT WORTH

Party Dip

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 299 kcal Fat 18.6 g Carbohydrates 29.5g Protein 8.6 g Cholesterol 45 mg Sodium 706 mg

Ingredients 1 (16 oz.) can refried beans 1 C. guacamole 1/4 C. mayonnaise 1 (8 oz.) container sour cream 1 (1 oz.) package taco seasoning mix 2 C. shredded Cheddar cheese 1 tomato, chopped

1/4 C. chopped green onions 1/4 C. black olives, drained

Directions 1. In a large serving dish, spread the refried beans and top with the guacamole. 2. In a medium bowl, mix together the mayonnaise, sour cream and taco seasoning mix. 3. Spread the mayonnaise mixture over the layer of guacamole evenly, followed by a layer of the Cheddar cheese, tomato, green onions and black olives.

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Fort Worth Party Dip

Cajun Texas

Sirloin Burgers

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients 1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lb. ground beef sirloin 1 jalapeno pepper, seeded and chopped 1/2 C. diced white onion 1 clove garlic, minced 1 tbsp Cajun seasoning

1 tsp Worcestershire sauce 4 slices pepper jack cheese 4 hamburger buns, split 4 leaves lettuce 4 slices tomato

Directions 1. Set your grill for medium-high heat and grease the grill grate. 2. In a small bowl, mix together the mayonnaise and 1 tsp of the Cajun seasoning. 3. In a large bowl, add the ground sirloin, jalapeño pepper, onion, garlic, 1 tbsp of the Cajun seasoning and Worcestershire sauce and mix till well combined. 4. Make 4 equal sized patties from the mixture. 5. Cook the patties on the grill for about 5 minutes from both sides. 6. During the last 2 minutes, place a cheese slice over each patty. 7. Spread the seasoned mayonnaise onto the insides of the buns evenly. 8. Arrange the burgers in the buns and top with the lettuce and tomato before serving.

Cajun Texas Sirloin Burgers

75

HOW TO MAKE

Tostadas

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 252 kcal Fat 11.3 g Carbohydrates 27g Protein 12.1 g Cholesterol 34 mg Sodium 945 mg

Ingredients 8 (6 inch) Old El Paso(R) Flour Tortillas for Soft Tacos & Fajitas 1 (11 ounce) can Green Giant(R) Steam Crisp(R) Mexicorn(R) whole kernel corn with red and green peppers, drained 1 1/2 cups shredded cooked chicken 1 (16 ounce) jar Old El Paso(R) Salsa (any variety)

1/2 cup sour cream 1 tablespoon milk, or as needed 2 1/2 cups shredded lettuce 1 cup shredded Cheddar or Monterey Jack cheese 1/4 cup sliced green onions

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Lay your tortillas in a casserole dish and cook them in the oven for 11 mins. 3. At the same time add your salsa, chicken, and corn to pot and let it cook for 4 mins with a high level of heat while stirring. 4. Get a bowl, combine: milk and sour cream. 5. Once your tortillas are done baking cover them with the chicken mix and some lettuce then cheese. Top everything with the milk mix then green onions. 6. Enjoy.

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How to Make Tostadas

Thursday’s

Quesadilla’s

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 363 kcal Fat 14.5 g Carbohydrates 45.6g Protein 13.9 g Cholesterol 26 mg Sodium 732 mg

Ingredients 2 teaspoons olive oil 3 tablespoons finely chopped onion 1 (15.5 ounce) can black beans, drained and rinsed 1 (10 ounce) can whole kernel corn, drained 1 tablespoon brown sugar 1/4 cup salsa

1/4 teaspoon red pepper flakes 2 tablespoons butter, divided 8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided

Directions 1. Begin to stir fry your onion in oil for 3 mins then combine in the corn and beans and stir everything. Now add your pepper flakes, sugar, and salsa. Stir everything again and let the mix cook for 4 mins. 2. Get 2 tbsps of butter hot in a frying pan then once it is add in your tortilla to the butter. Cover the tortilla with cheese and some of the corn mix. 3. Place another tortilla over the bean mix and let it cook for a few minx then flip it and cook it for 2 more mins. Add some more butter and continue making quesadilla in this manner until all the ingredients have been used up. 4. Enjoy.

Thursday’s Quesadilla’s

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