Moroccan Dry Marinade
2 tsp black pepper
1 tsp onion powder
2 tsp garlic salt
1/2 tsp cayenne pepper
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp dried thyme
1 tsp ground ginger
1 Tbs minced lemon zest
1/2 Tbs honey
Rub onto food and let sit for an hour.
Mix together and store in an airtight container.
Yield: 3/4 cup
Tips
Serving Ideas: Good on beef, chicken, lamb, pork and veal.
14-Spice Dry Rub Mix
1/2 cup dark brown sugar
1/4 cup seasoned salt*
1/4 cup paprika**
1/4 cup smoked paprika***
1 Tbs garlic powder
2 tsp onion powder
1 Tbs celery salt
2 Tbs chili powder
2 Tbs black pepper
1 Tbs rubbed dried sage
1 tsp ground allspice
1 tsp ground cumin
1/4 tsp cayenne
1/4 tsp ground mace
1/8 tsp ground cloves
Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed.
Store in airtight container.
Yield: 1-3/4 cups
Tips
TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.
VARIATIONS:
--For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper.
--For a sweeter blend, increase the allspice, cloves, mace, and brown sugar.
--For a smokier blend, omit the sweet paprika and substitute all smoked paprika.
* reduce to 1/8 cup for low-sodium version
** sweet Hungarian
*** Spanish
1/2 cup dark brown sugar
1/4 cup seasoned salt*
1/4 cup paprika**
1/4 cup smoked paprika***
1 Tbs garlic powder
2 tsp onion powder
1 Tbs celery salt
2 Tbs chili powder
2 Tbs black pepper
1 Tbs rubbed dried sage
1 tsp ground allspice
1 tsp ground cumin
1/4 tsp cayenne
1/4 tsp ground mace
1/8 tsp ground cloves
Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed.
Store in airtight container.
Yield: 1-3/4 cups
Tips
TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.
VARIATIONS:
--For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper.
--For a sweeter blend, increase the allspice, cloves, mace, and brown sugar.
--For a smokier blend, omit the sweet paprika and substitute all smoked paprika.
* reduce to 1/8 cup for low-sodium version
** sweet Hungarian
*** Spanish
Sauerkraut Salad
servings 6
1 jar sauerkraut 1L jar
1 green pepper chopped
1 sweet onion chopped
2 cups celery chopped
2 tbsp pimento
Dressing
½ cup white vinegar
¾ cup sugar
1 tsp salt
1 tsp celery seed
Instructions
In a large bowl, combine sauerkraut, green pepper, onion, celery and pimento.
In a small bowl, whisk together vinegar, sugar, celery seed and salt. Pour over salad and stir to combine.
Chill for 2 hours in the fridge before serving.
Spaghetti Salad
serves 8-12
Ingredients
1 lb. spaghetti
2 cups mayonnaise
2 Tbs. mustard
4 Tbs. vinegar
1 cup sugar
4 cups diced celery
6 green onion, chopped
12 hard boiled eggs, chopped
Optional ingredients:
1 lb. bacon, cooked and crumbled
1 red pepper, finely chopped
Instructions
Break the spaghetti into thirds then cook according to package directions.
Rinse in cold water.
Mix together the mayonnaise, mustard, vinegar and sugar in a bowl.
Toss the spaghetti, celery, green onions, eggs and mayonnaise mixture together.
(If adding the bacon and red pepper, add the red pepper but don't add the bacon until ready to serve)
Chill in the refrigerator overnight or for several hours before serving.
Slow Cooker Honey Apple Pork Loin
Ingredients:
4 lb. pork loin I use a center cut
2 granny smith apples sliced and divided
1 white onion sliced
1/2 cup butter sliced
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 cup honey
1/2 tsp. dried thyme or a few sprigs of fresh
Instructions:
Cut slits on the top of the pork loin, I cut about an inch down. Plug in apple slices into the slits. Set aside.
Add the onions and remaining apple slices down in the slow cooker. Lay over the slices of butter.
Add the pork loin.
Sprinkle the pork with the salt, pepper and cinnamon. Add the thyme.
Drizzle over the honey.
Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
When the cooking time is done. Remove the pork onto a platter and let rest for at least 5 minutes. Slice and serve.
Hawaiian Macaroni Salad
servings 12
16 oz. elbow macaroni
2 cup mayonnaise
1 cup grated carrots
1/4 cup grated white onion
1/4 cup milk
2 Tbsp. apple cider vinegar / or white vinegar
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
Instructions
Cook and drain the pasta according to package directions, adding an extra 1-2 minutes of cooking time.
Transfer the pasta to a large bowl and toss it with the vinegar while still warm.
Using a box grater or the grater attachment on food processor, grate the carrot and onion.
In a large mixing bowl, whisk together the mayonnaise, milk, sugar, salt, pepper and grated onion.
Fold in the cooked macaroni and grated carrots. Serve cold or at room temperature.
Easy Sopapilla Cheesecake Dessert
Ingredients
16 ounces crescent rolls
16 ounces cream cheese (room temperature)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar
honey
Directions
Preheat the oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together. *
bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done.
I don't like raw dough) Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal. Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving. Slice into triangles or squares,
drizzle with a little honey if you like and serve.
4-Ingredient Slow Cooker Independence Sliders
8 servings
2 pounds shaved deli Turkey Ham
1 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons Dijon mustard
16 slider buns
Start by placing the shaved deli Turkey Ham in the slow cooker insert.
Gently separate the slices with your hands to ensure they are not packed too tightly, allowing for even cooking.
In a small bowl, whisk together the barbecue sauce, brown sugar, and Dijon mustard until the mixture is smooth and well combined.
Pour the sweet and tangy sauce evenly over the Turkey Ham, ensuring every slice gets a nice coating.
Cover the slow cooker and set it to low. Cook for 2 to 3 hours, stirring once or twice if you can,
until the Turkey Ham is heated through and luscious with sauce.
Once ready, give the Turkey Ham a good stir to fully integrate the flavors,
then spoon it onto the slider buns and serve warm.
Enjoy the burst of flavor in every bite!
tips
Add toppings like crunchy pickles, fresh coleslaw, or a slice of cheese for an extra layer of flavor.
Poor Man Husband Casserole
Ingredients
1 pound ground beef
Garlic to taste
1 teaspoon salt
1 teaspoon sugar
2 cans (8-ounces) tomato sauce
8 ounces egg noodles
8 ounces sour cream
8 ounces cream cheese
1 1/2 cup Cheddar cheese, shredded
Instructions
1- Preheat oven to 350 degrees F.
2- Cook and drain ground beef.
3- Mix beef with garlic, salt, sugar and tomato sauce. Cover and simmer for 15 minutes.
4- Cook and drain egg noodles.
5- Mix sour cream and cream cheese together in a small bowl.
6- Layer, in order twice – noodles, sour cream mixture, meat. Sprinkle Cheddar cheese on top.
7- Bake at 350 degrees for 20 minutes