Submitted by Mandie
Serves 6-8
| 2-3 tilapia fillets | Extra virgin olive oil | |
| Chipotle Tasbasco Sauce | Minced garlic | |
| Minced onion | 3-4 pinches of cilantro | |
| Salt & pepper | Pearl onions |
All of the above ingredients are to taste. Wrap all the ingredients into tin foil. Bake at 356° F.
Chef’s Note: White rice goes well as a side dish.
Submitted by Jen Goode
Serves 5
| 1 lb. maple sausage | 1 tbsp beef bouillon | |
| 5 c. milk | 1 tsp seasoned pepper | |
| Flour | Dash of garlic herb seasoning |
1. In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits. Serve.
Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits. If the gravy ends up too thick, add more milk.
Submitted by Heresy
| 1 c. dried figs, chopped | ½ c. water | |
| 1 tbsp olive oil | 1 tbsp balsamic vinegar | |
| 1 tsp dried rosemary | 1 tsp dried thyme | |
| ¼ tsp cayenne pepper | 2/3 c. kalamata olives, chopped | |
| 2 cloves garlic, minced | 1/3 c. toasted walnuts, chopped | |
| 1 (8 oz.) package cream cheese | Salt & pepper to taste |
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Submitted by The Gully & Nicole~
Serves 4
Per Serving: 81 calories, 2 g protein, 5 g carbohydrates, 6 g fat, 2 g saturated fats, 82 mg sodium, 4 mg cholesterol, 3 g fiber
| 4 c. cauliflower florets | 3 tbs. light “fake” butter | |
| ¼ c. skim milk | pinch salt | |
| pinch freshly ground black pepper |
1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the milk & butter to taste.
3. Season with salt & pepper.
Chef’s Note: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half. We tweaked it to what we had & our tastes.
Submitted by RandallPMcMurphy
Serves 2
| 2 russet or yukon gold potatoes | ½ green bell pepper | |
| ½ onion | 2 strips bacon, roughly chopped | |
| butter | salt & pepper |
1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.
