Pork/Chicken Rub

Pork/Chicken Rub

3 tbsp ground cumin
2 tbsp hot chili powder
1 tbsp kosher salt
1 tbsp ground coriander
1/2 tbsp paprika
3/4 tsp ground allspice
3/4 tsp ground black pepper

1. Combine all spices in a bowl and mix thoroughly.  Store extra in an airtight container at room temperature until ready to use. 

Notes: Use about 1 1/2 - 2 tsp of rub per pork chop or chicken breast.  Grill like you normally would, until pink no longer remains in the center.  T

Recipe Origination: allrecipes.com

Raspberry Cream Cheese Tarts

Raspberry Cream Cheese Tarts

1/2 cup + 10 raspberries
1/4 cup whipped cream cheese
1 tbsp. honey
1 pkg. (14 oz.) refrigerated pie crust
1 tbsp. milk
1 1/2 cups powdered sugar

1. Pre-heat oven to 400 degrees.  In a bowl mash 1/2 cup raspberries, cream cheese and honey. 
2. Unroll pie crusts and cut out 20 heart shapes (or whatever shape fits your occasion).  Top 10 hearts with raspberry mixture, leaving a 1/4" border.  Lightly brush the borders with water.  Cover with remaining hearts.
3. Using a fork, gently press down on edges to seal.  With a toothpick, poke holes in each tart.  Place tarts on parchment-lined baking sheets.  Bake for 20 minutes. 
4. Place 10 remaining raspberries in a strainer set over a bowl.  Press down on them to release the juice.  Whisk in milk and powdered sugar until icing is smooth.  Spread on cooled tarts. 

Notes: I've also made these with lingonberries, and I'm sure they'd be great with other berries as well.  They make a yummy breakfast, kind of like a homemade Pop Tart!  The recipe says it makes 10 tarts but if you wad up and roll out the leftover pie dough, you can get up to 18 tarts, though I suppose that also depends on how big of a cookie cutter you're using.  If you're up for a challenge, you can make your own pie dough and they turn out equally as delicious!

Recipe Origination: Catherine McCord's cookbook "Weelicious" 

Thai Chicken Tacos

Thai Chicken Tacos

Taco Filling
1 lime, halved
1 lb. skinless, boneless chicken breasts, cut into 1/2" pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
2 tsp soy sauce (we use reduced sodium)
1 tsp crushed red pepper
1 tsp Sriracha (or other hot chili sauce)
2 tbsp veggie oil
8 tortillas, corn or flour

1. Juice half the lime.  Save the other half to squeeze over tacos. 
2. In a bowl mix chicken, cilantro, shallot, garlic, lime juice, soy sauce, crushed red pepper and sriracha.  Cover and refrigerate for an hour or so. 
3. Cook chicken in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink in the center. 
4. Divide into tortillas, top with recipe below, squeeze fresh lime juice on top. 

Taco Topping
2 cups shredded napa cabbage
1/2 cup shredded carrot
1/2 cup slided green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
1/4 cup rice vinegar

1. Mix all ingredients except rice vinegar.
2. Add rice vinegar and toss. 

Notes: This recipe will feed 3-4 people.  It's our favorite new recipe this season! If you have time to spare, make homemade flour tortillas. 

Recipe Origination: "Better Homes and Gardens"

Monster Cookies

Monster Cookies

1 stick butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp karo syrup (white corn syrup)
1/4 tsp salt
2 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
1 1/2 cups peanut butter
4 1/2 cups quick oats
1/2 cup chocolate chips
1/2 cup M&M's

1. Pre-heat oven to 350 degrees Fahrenheit
2. Mix butter, sugars, and eggs
3. Add white syrup, salt, baking soda, and cinnamon - mix well.
4. Add vanilla and peanut butter and mix
5. Stir in oats, chocolate chips, and m&m's
6. Drop giant spoonfuls on a greased cookie sheet
7. Bake for ~10 minutes at 350
8. Let cool for 2 minutes before transferring to a cooling rack

Notes: In the picture above I mistakenly thought I had plain M&M's, but didn't.  Peanut M&M's still did the trick!

Recipe Origin: My recipe card isn't in my handwriting, so thanks to the friend who gave it to me.  I'm sorry I don't remember which one of you it was! 

Southwestern Chicken Panini

Southwestern Chicken Panini

1/4 cup chopped red onion
2 tbsp olive oil
1/4 cup salsa verde
1/8 cup pine nuts
2 tbsp golden raisins
1 finely chopped chipotle chile in adobo + 1/2 tsp adobo sauce
1 tsp packed brown sugar
1 tsp white wine vinegar
1/4 tsp cinnamon
1 cup cooked, shredded chicken
4 slices Italian country-style bread
1/2 cup shredded colby cheese

1. In a large skillet, cook the onion in 1 tbsp oil for 3-4 minutes, or until softened. Stir in salsa verde, nuts, raisins, chipotel chili and sauce, sugar, vinegar and cinnamon. Stir in chicken; heat through.
2. Preheat panini press or cast-iron skillet (or George Foreman Grill!). Brush one side of each piece of bread with remaining oil. Place one slice oil side down on the grill, followed by half the chicken mixture, half the cheese, and top it with another slice of bread. Repeat for the second sandwich. Cook for 3-5 minutes or until golden .

Notes: This recipe makes enough for 2 people, but it can easily be doubled for more. We've found that the old George Foreman grill from college makes a great panini, though you can toast it any way you want.

Recipe Origination: "Better Homes and Gardens" with a few tweaks

Tangy Pulled Pork Sandwich

Tangy Pulled Pork Sandwich

1 pork tenderloin (1 lb)
1 cup ketchup
2 tbsp + 1 1/2 tsp brown sugar
2 tbsp + 1 1/2 tsp cider vinegar
1 tbsp + 1 1/2 tsp Worcestershire sauce
1 tbsp spicy brown mustard
1/4 tsp pepper
4 kaiser rolls (or some other type of bun)

1. Cut the tenderloin in half; place in 3-qt slow cooker.
2.Combine ketchup, brown sugar, cider vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
3. Cover and cook on low for 4-5 hours or until meat is tender. Shred with forks. Serve with rolls.

Notes: It's a crock pot meal, so you know it's going to be easy. But, this one has practically no prep involved, so it can be accomplished in about 5 minutes. The pork would also taste great without a bun...just piled up on your plate in a heap of goodness with some cornbread. If you don't have cider vinegar, you can use plain white vinegar, but it loses a bit of the tangy flavor. I used rice vinegar with a pinch of sugar once and that seemed to work well, too.

Recipe Origination: "Taste of Home"

Chocolate Peanut Butter Candy

Chocolate Peanut Butter Candy

1 1/2 cups graham cracker crumbs

1 cup sugar

3/4 cup packed brown sugar

3/4 cup butter, cubed

1/3 cup 2% milk

2 sleeves Keebler Town House crackers (about 80-90)

1 cup butterscotch chips

1 cup semisweet chocolate chips

3/4 cup creamy peanut butter

1/4 cup chopped pecans, optional

1. In a saucepan, combine graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly: cook and stir 5 minutes longer.

2. Place a single layer of crackers in a greased 9 x 13" dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers.

3. In a small saucepan, combine the butterscotch chips, chocolate chips, and peanut butter. Cook and stir until smooth. Pour over crackers. (Sprinkly with pecans, if desired.) Let stand until set.

Notes: They set faster if you throw them in the fridge for half an hour. They melt in your mouth like candy!

Recipe Origination: "Taste of Home"