Tuna Nicoise Sandwich

Tuna Nicoise Sandwich
This Is Not Your Momma's Tuna Sandwich!
Difficulty: Easy

Ingredients
4 slices rustic bread, grilled
2  small jars Italian Tuna in Olive oil, lemon and pepper
1/2 cup kalamata olives, drained and sliced in half
1 tbsp capers, drained
2 tbsp green onion, sliced
2 tbsp parsley, chopped
2 medium potatoes, peeled and boiled, sliced
2 hard boiled eggs, sliced
2 cups spring mix (arugula, baby spinach, baby Swiss chard)
pinch of salt
pinch of pepper

Directions
In a small mixing bowl, add the tuna and some of the oil (try not to break apart the tuna too much, you want some large chunks).  Add kalamata olives, capers, green onion, parsley and toss lightly.  Place 1 cup of spring mix on a slice of grilled bread, add the tuna mixture, then top with sliced boiled potatoes and the slices of hard boiled eggs.  Sprinkle with a pinch of salt and pepper, top with second slice of grilled bread.
Yields 2 Sandwiches

German Chocolate Cupcakes

German Chocolate Cupcakes
If Your A Chocolate Lover, This Recipe Is For You!
Difficulty: Moderate

Ingredients
1 1/2 cups sugar  
1 1/2 cups all-purpose flour  
1/2 cup unsweetened Dutch cocoa  
3/4 tsp baking powder  
3/4 tsp baking soda  
3/4 tsp salt  
3/4 cup whole milk  
6  tbsp unsalted butter, melted
1 heaping tbsp sour cream 
1  large egg  
1  large egg yolk  
1/2 tsp  almond extract  
3/4 cup  boiling-hot water
Filling
7 ounces sweetened flaked coconut  
1 cup pecan bits
1/2 cup almond bits
1 (14 ounce) can sweetened condensed milk

Directions
Preheat the oven to 350 Degrees F, line muffin tins with cupcake liners taller than the muffin tins. ( the larger liners hold more batter).
Make Filling: Place half of the coconut, almonds and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 5 minutes). Stir together toasted coconut, almonds and pecans with the remaining coconut, almonds, pecans and condensed milk; set aside.
For Cupcakes: Sift together all dry ingredients into a large bowl.  In a another large bowl, whisk together whole milk, butter, sour cream, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.  Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tbsp of the coconut filling in center and press slightly into the batter.  Bake cupcakes for 25 minutes. After the cupcakes have baked, then remove to a cooling rack.  The filling will sink the center slightly.  Cool completely before icing the cupcakes.
Yields approx. 12

Chocolate Icing
Ingredients
1/4 lb butter  
1/2 bag of 2lb. powdered sugar  
1/2 cup + 1tbsp cocoa  
1 1/2 tsp vanilla  
1/2 cup whole milk  
pinch of salt
Directions
Melt butter in a large bowl, and then add cocoa, mix until smooth.  Add milk, powdered sugar, vanilla and salt and whisk. ( add the powdered sugar in small amounts as you whisk ) Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.



Hen In Heather

Hen In Heather
A Traditional Dish Of Scotland!
Difficulty: Easy

Serve With Some Scalloped Potatoes And Root Vegetables!

Ingredients
One whole chicken, minus giblets
1/2 cup light cooking oil
3/4 cup  clear heather honey
salt
pepper
juice of 1/2 lemon
2 tbsp  French mustard
1/4 tsp curry powder
1 clove garlic, minced

Directions
Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375 Degrees F for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with scalloped or creamed/mashed potatoes and roasted root vegetables.
Serves 2

 



Mexican Hot Chocolate Chili

Mexican Hot Chocolate Chili
Try Something Different For Your Next Pot Of Chili!
Difficulty: Easy

Ingredients
1 1/2 lbs ground round beef
1 cup red kidney beans, rinsed and drained
1 cup pinto beans, rinse and drained
2 dried ancho chilies, seeded *( hydrated and pureed)
1 tbsp jalapeños, seeded, minced (optional)
1 cup green pepper, diced
3/4 cup red pepper, diced
1 cup onion, diced
5 cloves garlic, minced
1 1/2 bricks of Abuelita Mexican Hot Chocolate
1 29 oz. can tomato sauce
1 14 oz. can diced tomatoes
1 4.5 oz. green chilies, chopped
1/2 cup sofrito base
2 heaping tbsp chili powder
1 tsp cumin
1/2 tsp pepper
1/2 tsp salt
1/2 tsp cinnamon
green onion, sliced for topping
queso fresco cheese for topping

Directions
In a large pot on medium heat, cook ground beef, drain any excess fat.  Add onions, peppers, jalapeños (optional), garlic and sauté for a few minutes.  Add tomato sauce, diced tomatoes, ancho puree *(directions below), sofrito, green chilies, chili powder, cumin, salt, pepper, cinnamon and the Abuelita hot chocolate bricks; cook for 15 minutes on low.  Add the beans and cook for additional 40 minutes on a low simmer.  Serve with a sprinkle of queso fresco and green onions on top the bowl of chili.
Serves 6

Some Key Ingredients In This Chili!

Ancho Chili Puree 

Hydrate Seeded Ancho Chili In 1 1/2 Cups Of Boiling Water For 20 Minutes.

Puree Hydrated Ancho Chili With 1/4 Cup Of The Hydrating Liquid. 



Pavlova

Pavlova
Dessert Of New Zealand, The Delicate Meringue is light and crispy, The Fresh Berries Makes This Dessert A Delight!
Difficulty: Moderate

Ingredients
4  egg whites  
1/4 tsp cream of tartar  
1  cup sugar  
2  cups  whipped cream (ready made is fine)
For Berries  
4 -6  tablespoons sugar
1 cup strawberries cut in quarters
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 cup kiwi, diced
1 cup mangos, diced

Beautiful Meringue Shells!

Directions
Preheat oven to 290 Degrees F.  In a large mixing bowl add egg whites and whip with a electric hand mixer.  Add cream of tarter until light peaks form, add sugar 1 tbsp at a time while you are whipping until 1 cup of sugar is whipped and the meringue is stiff peaks.  On a parchment lined baking sheet, dollop meringues into dessert shells with a well in the center.  Place in oven and bake for 1 hour and 20 minutes.  take out and transfer to a cooling rack.  In a large mixing bowl place all the fruit and toss in sugar and set aside until sugar has melted completely.  To serve; place meringue shell on a plate, now some whipped cream in center of well, then place 1 cup of fresh berries on top.  Serve immediately!!
Serves 6

Slight Crackling Is Normal!



Brioche Burger Bomb

Brioche Burger Bomb
Honestly, Words Cannot Describe! You Just Need To Make It!
Difficulty: Easy

The Golden Egg Yolk Adds Such A Rich Creaminess To This Unique Burger!

Ingredients
1 loaf Brioche, 3/4 inch thick slices
3/4 lb ground beef short rib
1/2 lb pork belly slab,*cooking directions below
1/2 lb ground beef 85/15
2 tomatoes, slice thin
4 eggs
1 1/2 cups baby spring mix; spinach, Swiss chard, arugula
4 slices of Colby/ Monterey Jack cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Lawry's Season salt
1/2 tsp pepper
softened butter for Toasted Brioche
oil for frying eggs
Condiments
ketchup
mayo

Serve With Our Baked Cinnamon Sweet Potato Wedges!

 Directions
*In a small pot, place pork belly slab and enough water to cover.  Cook on low heat for at least 2 hours, remove from liquid and slice 1/2 inch slices and then sear  in a hot frying pan until slightly caramelized.  Set aside until ready to assemble burger.  In a large mixing bowl, add ground beef short rib, ground beef, garlic powder, onion powder, Lawry's seasoned salt and pepper.  Mix beef and seasoning mixture and form into 4 large patties and grill until your liking, add the cheese slices the last minute of grilling.  While the burgers are cooking, prepare the brioche slices by buttering each side and toast them on a hot non stick frying pan until golden brown, you should have 3 slices of toasted brioche per burger.  Fry each egg, salt and pepper to taste, fry in oil over easy, so you have a beautiful golden yolk for the burger.  To assemble the burger: Place one slice of toasted brioche slice on a plate, add burger with melted cheese, tomato slices, spring mix. 2nd toast, spread with ketchup and mayo then lay caramelized pork belly, then the fried egg.  Add the last toasted brioche!!!  Then Enjoy!
Serves 4

Bacon & Egg Flatbread

Bacon & Egg Flatbread
Breakfast For Dinner Or Dinner For Breakfast?
Difficulty: Easy

Flatbread
Ingredients
1 package active yeast 
1/2 tsp sugar 
1 3/4 cups 00 flour
1 tsp salt course
1 tsp thyme 
3/4 cup warm water 
1 tbsp  oil

 Toppings
Ingredients
3 slices bacon, 2 inch cuts (fully cooked)
1 cup red potatoes, sliced thin, cooked
3-4 eggs
handful of Arugula
1/2 cup shaved parmesan cheese

Directions
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball.  Using a rolling pin and small amount of flour on work surface, roll out into flat rectangle.  Create 3-4 wells to hold the eggs. (Do Not put eggs in yet).
Place on greased sheet pan, rub top with olive oil and sprinkle with salt and bake in a preheated 400 Degree F oven for about 15 min.  Remove, crack the egg and then fill each well. then place bacon and potatoes around the flatbread; place back in the oven for additional 10 minutes or until the eggs are cooked sunny side up.  Remove the breakfast flatbread and top with the parmesan shavings and arugula, cracked black pepper (optional) serve immediately.
Serves 6


Chicken Satay Noodle Bowl

Chicken Satay Noodle Bowl
A Taste Of Thailand!
Difficulty: Moderate

Ingredients
Chinese noodles (enough for 6 servings) 
2 grilled skinless chicken breast, sliced thin
2 tbsp toasted sesame oil  
3/4 cup peanut butter  
4 tbsp soy sauce  
4 tbsp Mirin, sweet rice wine
2 tbsp rice wine vinegar  
1 tbsp grated fresh ginger  
1 tsp garlic puree
1 tsp coarse black pepper
juice of 1 lime
1 tsp red chili paste (Sambal)
pinch of curry powder
water for thinning sauce
1 tbsp palm sugar or brown sugar (optional)   
1 green pepper, julienned
1 red or orange pepper, julienned
1 cup match stick carrots
1/2 red onion, julienned
1 cup red cabbage, julienned
1 cup snow peas, julienned or whole
1/3 cup chopped fresh cilantro
1/3 cup parsley leaves 
3 green onions, thinly sliced 

Serve As A Main Meal, Side Dish Or At A Buffet Party!

Directions
Cook noodles according to directions; rinse, drain and cool.  In a large mixing bowl, whisk together sesame oil, peanut butter, soy sauce, Mirin, vinegar, ginger, garlic, pepper, lime juice, chili paste, curry powder, brown sugar.  If the sauce is too thick, then add small amounts of water to thin.  Adjust seasoning to suit your taste.  Add cooked, cooled noodles and toss, add cooked grilled chicken and fresh vegetables and toss until well coated.  Chill in refrigerator for and hour before serving.
Serves 6

French Onion Soup

French Onion Soup
Perfect For The Start Of Fall!
Difficulty: Easy

Ingredients
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
salt
pepper
1 cup red wine
3 heaping tbsp all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 lb. grated Gruyere

Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 20 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Serves 4 to 6



Spaghetti And Turkey Meatballs In Merlot Marinara

Spaghetti And Turkey Meatballs In Merlot Marinara
Looking For A Change From The Traditional?
Difficulty: Easy

Ingredients
4 cups marinara sauce
1 cup Merlot Wine
1 1/2 lbs. ground turkey (dark meat)
1/2 lb. ground turkey Italian sausage (bulk)
3/4 cup panko bread crumbs
1 tbsp olive oil
1 medium onion, finely minced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
salt
pepper
1 large egg, lightly beaten
1/4 cup parmesan cheese
1 box dried thin spaghetti (cooked according to directions)
grated parmesan cheese, for garnish

 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground turkey, turkey sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs on baking sheet and place in oven for 30 minutes.  Place half cooked meatballs into the marinara sauce and cook for an additional 30 minutes.  In a large pasta serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti and toss gently until pasta is coated, add fresh grated parmesan cheese on top.
Serves 6

Old Fashioned Biscuits

Old Fashioned Biscuits
Served With Butter & Jam
Difficulty: Easy

Ingredients
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk or buttermilk
1 tbsp butter, softened

Directions
In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.  Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky). On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits close together on a lightly greased baking sheet or parchment lined sheet pan. Brush tops with soft margarine. Bake in a 450 Degree F oven for 11 to 15 minutes or till golden brown. Serve warm.
yields 8

 

 

Pulled Pork Tostadas

Pulled Pork Tostadas
With Homemade Corn Tortillas!
Difficulty: Easy

Perfect Recipe For Leftover Pulled Pork!

Ingredients
2 cups cooked pulled pork (heated)
2 cups P.A.N. white maize, instant dough
2 1/2 cups cold water
1 1/2 cups chopped tomatoes
1/4 cup cilantro, minced (optional)
1 small can black olives, sliced
1/2 cup red onion, minced
2 tbsp lime juice
1 1/2 cups arugula
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
salt
pepper

Directions
In a large mixing bowl; add the maize and stir in the cold water.  Mix maize and water until it forms into a dough. To make the homemade corn tortillas, make large meatball size dough balls ( this will yield approx. 6 )  Use a tortilla press lined with plastic wrap, both the bottom and top of dough ball, press plate down to create flat tortilla.  If you don't have a tortilla press,  place dough ball between 2 plastic wraps and press down with a plate.  In a large skillet on medium heat, with a lightly greased pan add tortillas to cook 2 to 3 minutes on each side.  Set aside in a warm location.  In a mixing bowl, add tomatoes, black olives, red onion cilantro (optional) salt, pepper and lime juice, mx and set aside.  To assemble the Tostadas; Take your homemade tortillas and add some heated pulled pork and some cheddar cheese on top of pork.  Put under a broiler for a minute to melt the cheese.  Once cheese is melted, take out of oven and top with arugula, tomato mixture and then the Monterey Jack cheese.  Serve immediately!
Yields 6



Farmer's Pie

Farmer's Pie
A Step By Step Recipe!
Difficulty: Moderate

A Perfect Meal In One!

Ingredients
2   9" pie crust
2 tbsp butter
2 cups mashed potatoes, cooled (leftovers are perfect)
1 1/2 cups shredded cheddar cheese
2 cups cooked rotisserie chicken, shredded
1 cup smoked kielbasa sausage, sliced
1 1/2 cups carrots, peeled and sliced
1/2 onion, chopped
1 cup celery, sliced
3/4 cup fresh corn
1/2 cup frozen peas
1 tbsp Better Than Bouillon, chicken base
2 tsp Herb De Provence
pepper
3/4 cup half-n-half

Egg Wash
Ingredients
1 egg
2 tbsp cream

Directions
Preheat oven to 360 Degrees F.  In a sauté pan on medium heat, melt butter and add; carrots, celery, onions for 5 minute with lid on to cook the vegetables until slightly tender.  Add the corn, peas, Herb de Provence, better the bouillon, pepper and half-n-half, cook for a few more minutes to reduce liquid, set aside to cool.  To assemble the pie, you'll need a 9 inch spring form pan.  Place first pie crust in pan and line the bottom and sides of pan.  The dough should go up the sides about 2 1/2 to 3 inches. Line the bottom of pan with the cooled mash potatoes.  Next, add the shredded cheddar cheese, kielbasa sausage, shredded cook chicken, sautéed vegetables and liquid in order.  Place the second pie crust and tuck and roll the sided until pie is sealed.  In a small bowl mix, egg and cream to create an egg wash.  With a pastry brush, brush egg wash on the top pie crust and then cut small slits to vent.  Sprinkle fresh cracked pepper on top of pie crust and cook pie for 50 minutes.  Set aside pie for 20 minutes to cool, use a knife to circle inside of pan to release any pie dough that might have stuck to the pan.. Release the Spring form pan carefully.  Slice like a pie and serve!
Serves 6

Step-By-Step Photos 



Irish Apple Cake

Irish Apple Cake
A Traditional Sweet Of Ireland!
Difficulty: Easy

Ingredients
4 tbsp butter
1 cup granulated sugar
1 egg, beaten
4 Granny Smith apples, cored, peeled, and sliced thin
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup all-purpose flour
Whipped cream or ice cream for serving

Directions
Preheat the oven to 350°F. Generously grease an 8-inch square cake pan or bread pan. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, and vanilla and stir well. Sift in the dry ingredients and mix well. Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes. Let cool in the pan for 5 minutes, then unmold and serve warm or at room temperature with whipped cream or ice cream.  Dust with powdered sugar (optional).
Serves 8



Apple Cider Pork Chops

Apple Cider Pork Chops
Served With Rice And Black Eyed Peas
Difficulty: Easy

Brining Prior To Grilling Helps Retain Moisture In The Pork Chops!

Ingredients
4 thick center cut pork chops
5 cups apple cider, divided
3 tbsp salt
2 cups apple, cubed
3/4 cup golden raisin
2 tsp garlic powder
2 tbsp butter
1 tbsp brown sugar
salt
pepper
olive oil for coating

Directions
Place the pork chops in a large freezer bag with 4 cups of apple cider and 3 tbsp. of salt, release as much air out of the bag before sealing.  Place pork into the refrigerator to brine for at least 4 hours.  Drain pork from the liquid and wipe off excess liquid; coat chops with olive oil and dust with garlic powder, salt and pepper.  prepare outdoor grill and cook the chops according your likeness.  The grilling time will vary according to the thickness of the chops.  Internal temperature for medium is 155 Degrees F and for well done is 170 Degrees F.  To prepare the apples; in a large skillet over medium heat, melt butter and sauté the apples until slightly tender.  Add brown sugar, raisins and 1 cup of apple cider. Reduced on high heat the apple cider until liquid is reduced by half.  Let grilled chop rest for 5 minutes before topping the chops with the sautéed apples and raisin.
Serves 4

Roasted Tomato Salad

Roasted Tomato Salad
The Essence Of Greece In This Salad!
Difficulty: Easy

Serve With Your Favorite Dressing.

Ingredients
2 bags spring mix salad, prewashed
8 Campari or Roma tomatoes, halved
12 cloves garlic
1/2 large onion, sliced
1 cup of kalamata and green olives, pitted
1 cup feta cheese, cubed
1/2 cup pignoli nuts
1 tbsp dried oregano
salt
pepper
olive oil for drizzle

Directions
Preheat oven 350 Degrees F.  Place tomatoes, onions, garlic cloves on a foil lined sheet pan (makes clean-up easier).  Drizzle with olive oil, salt, oregano, pepper and toss tomatoes, onion and garlic until well coated.  Cook for 1 1/2 hours.  Cool tomatoes to room temperature before assembling salad.  Place spring mix on a chilled plate, then assemble your salads with the roasted tomatoes, onions, garlic and the rest of the flavorful ingredients.  Serve with a simple oil and vinegar or your favorite dressing!
Serves 4

Roasting On A Lined Sheet Tray, Makes Clean-up Easier!!

Homemade Glazed Doughnuts

Homemade Glazed Doughnuts
Homemade Never Tasted So Good!
Difficulty: Moderate

Ingredients
3/4 cup scalded milk
1/2 cup granulated sugar
1/4 tsp salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 tsp nutmeg, grated
1/3 cup butter, softened
2 eggs, beaten
oil for deep frying

Directions
In a medium bowl or electric mixer bowl, stir together the scalded milk, sugar, nutmeg and salt.  Add 2 cups of the flour to the milk, and beat until well blended.
In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk, about 30 to 45 minutes.  On a lightly floured surface, roll the dough out to 1/2 inch thick.  Cut into circles using a doughnut cutter, or round cutter. Set aside to rise for 30 to 40 minutes.  Heat 2 inches of oil in a deep heavy frying pan to 375 Degrees F.  Fry doughnuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm.

Glaze
Ingredients
2 cups confectioners' sugar
6 tablespoons milk
Directions
To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
 

 



Grilled Delmonico Steak With Bourbon Caramelized Onions

Grilled Delmonico Steak With Bourbon Caramelized Onions
Served With Red Bean TexMex Rice!
Difficulty: Easy

A Flavorful Topping To Any Grilled Meat!

Ingredients
4 Delmonico or Ribeye Steaks
2 1/2 cups onions, sliced in rings, thinly
2 tbsp garlic, minced
1 tsp sugar
2 tbsp butter
1 tbsp olive oil
1 shot Kentucky Bourbon
salt
pepper

Directions
Preheat outdoor grill, bring steaks to room temperature and season with salt and pepper.  Grill steaks to your liking.  As you grill the steaks, in a large frying pan on medium heat; add butter, oil, onions, garlic and sugar.  Sauté on medium heat until onions wilt down and start to caramelize, around 30 minutes, Pull pan away from heat and add shot of whisky to the onions, return to heat for a few more minutes; season with salt and pepper to taste.  When steaks are done, set aside for at least 5-10 minutes for the juices to remain in the steak.  Serve with Bourbon caramelized onions on top of steak.

Red Bean TexMex Rice
Ingredients
2 cups Texmati Rice
4 cups chicken broth
1 cup canned dark kidney beans, drained, rinsed
1 small can, grilled green chilies, chopped
2 tbsp fresh cilantro, minced
1 tbsp garlic, puree
salt
pepper
1 cup shredded cheddar cheese for garnish
1/4 cup green onions, sliced for garnish

Directions
Place in a large pot with cover, add all the ingredients, except for the garnishes.  On medium heat bring to a broil, reduce heat to low and place cover on top.  Cook rice for 20-25 minutes until liquid is all absorbed.  Turn off heat and let steam for additional 15 minutes before serving.  Garnish with shredded cheese and green onions.
Serves 4

Shrimp Lo Mein

Shrimp Lo Mein
So Simple To Make, Why Order Takeout!
Difficulty: Easy

Ingredients 
1lb. large shrimp, peeled, deveined
8 ounces fresh lo mein noodles
2 1/2 tbsp soy sauce
2 tbsp hoisin sauce  
1 1/2 tbsp peanut oil, divided 
2 cups white onion, thinly vertically sliced 
2 cups  broccoli florets 
2 cups carrots, sliced
2 cups zucchini, sliced
2 cups pea pods
1 tbsp minced fresh garlic 
1 tbsp minced peeled fresh ginger 
3/4 cup less-sodium chicken broth 
1/4 tsp salt

Directions
Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 tsp oil. Set aside.
Heat 2 tsp of peanut oil in a large wok or nonstick skillet over medium-high heat. Add carrots and onions; stir-fry 4 minutes. Add broccoli, pea pods and zucchini; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.
Heat the rest of the peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the soy sauce, hoisin, broth, and salt, and bring to a boil. Add noodles, vegetable
and toss until well coated and noodles are heated through.  Adjust seasoning to taste.
Serves 4