Joyce Hancock's Lasagne

Joyce and Don Hancock, friends in Mankato.
I don't know how she did it, but everything she cooked was great.

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1 lb mozzarella cheese, sliced or shredded-- set aside

In saucepan:
1 lb hamburger
1/2 lb Italian sausage
1 clove garlic, minced
1/2 tsp salt
1 can (1 lb) tomatoes, crushed or diced
2 (6 oz) cans tomato paste
1 Tbl basil
Brown meats, and drain off excess grease.
Add the rest of the ingredients, above, to meat mixture and simmer 45 minutes.

While simmering, cook 10 oz lasagne noodles

Combine in a separate bowl:
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 Tbl parsley flakes
2 beaten eggs
1 tsp salt and 1/2 tsp pepper



Layer as follows in a 13x 9x2 pan:
1/2 of the lasagne noodles
1/2 of the cottage cheese mixture
1/2 of the mozzarella cheese
1/2 of the sauce
Repeat

Bake at 375 about 1 hour

Alfredo Sauce

3 Tbl butter
2 Tbl olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 cup grated parmesan
3/4 cup mozzarella
1 -12 oz box angel hair pasta

Melt butter in medium saucepan with olive oil over med heat.
Add garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add parmesan chees and simmer sauce for 8-10 minutes, until thickened and smooth.
When sauce has thickened, add mozzarella cheese and stir frequently until smooth.
While sauce is cooking, boil noodles until tender.
Serve sauce over pasta.

Olive Garden Salad

1 -12 oz bad iceberg garden salad
1/4 small red onion, sliced paper-thin
6-12 pitted, sliced black olives
6 milk pepperoncini peppers
1-2 small roma tomatoes, sliced
1/2 cup croutons
Italian dressing ( in a bottle or a recipe)
grated parmesan cheese, to taste
black pepper, to taste

In  large salad serving bowl, toss together the lettuce mix, onion, olive, pepperoncini, tomato, crouton.  Add dressing and toss to combine.
Serve with fresh parmesan and black pepper to taste.

Individual Meatloaf (Meatball for each person)

From Karen Morton
A Friend from Lake Stevens, WA

1 egg
1/2 c. milk
1 cup shredded cheddar cheese
1/2 c. oatmeal
1/2 c. chopped onion
1 tsp salt
1 lb ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 tsp mustard

In bowl, beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.
Use ice cream scoop to make balls and place in a greased 13x9x2"baking dish.  (But, even better, spray a wire rack and place balls on top of the rack in a shallow pan--the fat drips to the bottom of the pan).

Combine ketchup, brown sugar and mustard.  Spoon over the meatballs.
Bake uncovered at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.

Pork Tenderloin in the crock pot

Put 2 lbs pork tenderloin the crock pot.

Mis together:
1/4 cup low-sodium soy sauce
1 tbl. yellow mustard
2-3 tbl maple syrup
2 tbl olive oil
2 tbl dried onions
1 1/2 tsp garlic powder
Pour mixture over tenderloin.
Cook on low for 6 hours.

Potatoes Au Gratin

Shirley Evans

We use this recipe often.  It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings

Coat the inside of a large baking dish with softened butter

Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper


3-4 medium potatoes, peeled and sliced thin

1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish

 Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes.  Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese.  Bake 5-10 minutes until melty, browned and tender.

Lightly Glazed Stir Fried Vegetables

Serves 6-8

You can add or delete any of the vegetables according to your preference.

2 Tbl oil
2 cups cauliflower florets
2 cups broccoli florets
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
3 green onions, sliced
1 red pepper (small)
water chestnuts, sliced
sugar pea pods-opt
2 cups bok choy-opt
bean sprouts-opt
1 cup chicken broth
2 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbl cornstarch
2 Tbl water

In large skillet, to very hot, add oil and continue to heat.
Add cauliflower, broccoli, carrot, celery, and stir 2-3 min.
Add red pepper and continue  to stir fry for 2 minutes.

Add chicken broth and seasonings.  Cover and steam about 2 min until veggies are crisp tender.
Combine water and cornstarch and add to vegetables stirring gently to coat well.
Heat through until thickened and serve immediately.

Serve with brown or white rice.


Variation: When adding seasonings to above recipe, mix together, 1 tbl fish sauce, 1 tsp ginger, 1 Tbl sugar  and 1 tbl chili-garlic sauce and stir in.

Toasted almond slices can be used for a crunchy garnish.

Dom DeLuise Recipe for Primavera

From Shirley Evans

I found this in a book by Dom DeLuise called Eat This...It'll Make You Feel Better
We could live on this.

5 garlic cloves, minced
4 Tbl olive oil
2 Tbl butter
1/2 lb asparagus, cut in bite-size pieces
2 carrots, thinly sliced
1/2 cup fresh peas
1-2 cup broccoli florets
1 cup cauliflower florets
1 onion, sliced in crescents
6 leaves of fresh basil, chopped
1 cup chicken broth
8-10 mushrooms, sliced
1 lb rigatoni
grated parmesan

In large skillet, saute garlic in oil.  Add vegetables and basil and saute until almost tender.  Add chicken broth and mushrooms.  Bring to a boil, quickly reduce heat, cover and simmer for 5 min.  Mix well.  Serve over pasta cooked al dente.  Sprinkle with grated parmesan.


Variation #1:
I don't do this, but it was in the recipe.  When adding chicken broth, first mix well with 1 can of cream of mushroom soup (it works!)

Variation #2:
Omit chicken broth.  Instead, add 1-28 oz can of crushed tomatoes.

Variation #3:
1 cup of diced cooked chicken may be added wthen you add the chicken broth.

Meatball and Spinach Baked Ziti

6-8 Servings

2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350.  Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente.  Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl.  Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat.  Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes.  Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta.  mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes.  Let stand 10 minutes before serving.


Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot.  Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors.  Add oregano and bay leaf.  Sprinke in sugar, salt and pepper.  Lower heat and continue to simmer for 30 minutes, uncovered.  Stir occasionally.  Remove bay leaf.

Black Beans and Rice

From Dana Schrader

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 10

Dana says: Add 1 cp frozen corn and 1/3-1/2 can rotel. I used half the cayenne and it was still too spicy for the kids but mom and I loved it.

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable
broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Potato Gnocchi with Wild Mushroom Sugo

From Andie Evans
Makes 4 servings
Active Prep: 30 mins
Inactive Prep: 45 minutes
Cook Time: 1 hour

For the gnocchi:

• 2 pounds russet potatoes
• Coarse salt
• 4 egg yolks
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:

• 1/3 cup extra-virgin olive oil
• 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
• Salt and freshly ground pepper
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced shallots
• 1/2 cup tomato puree (from fresh or canned peeled tomato)
• 1/4 cup red wine
• 1/2 cup chicken broth or water
• 1 generous tablespoon unsalted butter
• 1 tablespoon minced fresh parsley leaves
• Parmesan

Directions

For the gnocchi:

Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after theyfloat to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

Mushroom & Wild Rice Soup

From Andie Evans
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes

2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.

Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.

Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.

Black Beans and Rice with Chicken and Apple Salsa

From Andie Evans

4–6 Servings
active: 40 minutes
total: 40 minutes



1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2–3-pound rotisserie chicken, skin discarded and meat shredded
4–6 lime wedges


Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.


nutritional information
6 servings, one serving contains:
Calories (kcal) 387.4
%Calories from Fat 20.9
Fat (g) 9.1
Saturated Fat (g) 1.4
Cholesterol (mg) 44.3
Carbohydrates (g) 50.8
Dietary Fiber (g) 7.4
Total Sugars (g) 4.7
Net Carbs (g) 43.4
Protein (g) 26.8
Sodium (mg) 142.8

White Beat Ragout

From Shirley Evans

Makes 4-6 servings

active: 45 minutes
total: 45 minutes

Note: We serve this over brown rice instead of over bread.

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.



3 medium onions, chopped
1 red bell pepper, chopped
1/2 cup extra-virgin olive oil plus more
Kosher salt, freshly ground pepper
4 garlic cloves, 3 finely grated, 1 halved
2 teaspoons tomato paste
8–10 tablespoons finely grated Parmesan, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes.

Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.

nutritional information
5 servings, 1 serving contains:
Calories (kcal) 340
Fat (g) 13
Saturated Fat (g) 3.5
Cholesterol (mg) 15
Carbohydrates (g) 39
Dietary Fiber (g) 8
Total Sugars (g) 4
Protein (g) 15
Sodium (mg) 50

Stuffed Salmon with Crab, Shrimp and Brie

From McCormick & Schmick's

Posted by Andie Evans

This is the best thing I've ever put in my mouth. Ever!

4 servings
1 c. beurre blanc sauce (recipe below)
4 (5 oz.) salmon fillets
6 oz. bay shrimp
6 oz. Dungeness crab meat
6 oz. brie cheese, cut into ½ inch cubes
3 Tbs. mayonnaise
1 Tbs. chopped fresh dill
Pinch of salt
Pinch of pepper
Preheat oven to 400 degrees. Prepare the beurre blanc sauce and set aside. Cut a slit vertically down the center of the fillet, just to the skin. Do not cut through the skin. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four fillets. Generously stuff the crab filling into the slit of the salmon and pack it nice and tight, mounding it on top. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish.

Beurre Blanc Sauce
Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.

Coq au Vin

From Andie Evans

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Best BLT Salad

From Andie Evans
Time: 25 minutes

For the salad:

• 1 head romaine lettuce, thinly sliced (about 6 cups)
• 1/2 cup chopped red onion
• 2 Roma tomatoes, seeded and chopped
• Crouons
• For the bacon:
• 1/4 cup packed light brown sugar
• 1 teaspoon Hungarian paprika
• Grated zest of 1 lemon
• 1 teaspoon black peppercorns, crushed in a bag with a mallet
• 6 strips center-cut bacon
• 6 sprigs fresh thyme

For the dressing:

• 1/2 cup mayonnaise
• 1 to 2 tablespoons maple syrup
• 4 teaspoons whole-grain mustard
• 1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.

Sweet and Sour Chicken

From Dan Evans
Yield: 4 servings
Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
4. Place the chicken in a single layer in a 9×13 baking dish.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.

Chi Chi's Taco Seasoning

From Dan Evans

4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper


1lb hamburger browned

3/4 water and simmer 15 minutes stirring occasionally. 

Classic Fried Chicken

From Andie Evans
Prep Time: 3 hr 9 min Inactive Prep Time: -- Cook Time: 51 min
Level: Easy
Serves: 4-6 servings

1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
Kosher salt and freshly ground black pepper
1 quart buttermilk
2 teaspoons hot sauce
1 bay leaf
3 cloves garlic, smashed
3 sprigs thyme
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sweet paprika
1 tablespoon onion powder
3/4 teaspoon cayenne pepper
Peanut or vegetable oil, for frying
Vegetable shortening, for frying

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.

Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.

Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)

Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.