Fresh Tomatillo Salsa

from Martha Stewart

This was even better the second day. Be SPARING on the salt initially as tends to be easily overdone. Tasted great with Cafe Rio pork.

• Yield Makes 2 1/2 cups

Ingredients

• 1 pound tomatillos (husks removed), washed and quartered
• 1/2 small red onion, chopped
• 1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
• 1 cup fresh cilantro
• 3 tablespoons fresh lime juice
• Coarse salt (Go easy on the salt, didn't add much and was strong)

Directions

1. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Cook's Note

Refrigerate tomatillos up to 1 week; remove the husks and wash off the sticky coating before using.

Lemon Crinkle Cookies

from LDS Living

Lemon Crinkle Cookies
(almost like lemon bars the cookie way)
Makes 2 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest (I used orange zest and they still tasted great)
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Sesame Green Beans

from Martha Stewart

• 

Ingredients

• 1 pound green beans, trimmed
• 2 teaspoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• Coarse salt and ground pepper
• 1 teaspoon sesame seeds

Directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 15 to 20 minutes.
2. Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Go easy on the vinegar and oil as they both have strong flavors and can overpower.

Paprika Chicken Stroganoff

from Mels Kitchen Cafe
Paprika Chicken Stroganoff
*Note: Different varieties of paprika can be confusing. Some sources claim sweet paprika and regular paprika are the same thing. For this recipe, use what you have in your pantry (regular or sweet). You could even try subbing smoked paprika if you like the flavor or it.
*Serves 4-6
INGREDIENTS:
1 pound boneless, skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
1 tablespoon sweet paprika or regular paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced (about 1/2 cup)
8 ounces white button mushrooms or baby bella mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 bay leaf
1/4 cup plain yogurt, creme fraiche, or sour cream
Hot, cooked egg noodles, for serving (about 12 ounces to 1 pound)
Fresh, chopped parsley for garnish
DIRECTIONS:
In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Scrape the chicken onto a plate and set aside.
Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

Island Pork Tenderloin

from Diana N.

(Best when prepared with rice recipe included. For Pork & Rice, prepare the pork as described, with the glaze. Prepare the rice-recipe below. Make a bed of rice on a platter, place the pork on the rice in it's 1/2 or 1 inch slices-pour some of the extra glaze on the pork, and garnish with mango cubes (from 2 mangoes).

Ingredients For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 T olive oil

For Glaze:
1 C packed dark brown sugar
2 T finely chopped garlic
1 T Tabasco

Prepare Pork:
Preheat oven to 350 F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning about 4 min. total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until the thermometer inserted diagonally in center of each tenderloin registers 140 F, about 20 min. Let pork stand in skillet at room temp. 10 min.

Ingredients for Coconut Rice (makes about 6-8 main course servings):
1 1/2 C jasmine rice
2 C lite (or reg) coconut milk
3/4 C sugar
3/4 C milk

First rinse the rice with cold water until water runs clear. Put the rinsed rice in a sauce pan and combine milks and sugar.

Bring to boil and then turn the stove to low. Cover and cook for about 25 min. (may be 45 mi. depending on rice). Serve rice at room temp with sliced mango.

Emily's Pepper Steak

from Emily

Ingredients:
1 1/2 lb round steak, pound, and cut into 1/2 inch strips
1 T paprika or more (Emily usually adds more to help brown meat)
2 T butter
2 garlic cloves chopped fine or smashed
1 1/2 C beef broth (2 bouillon cubes in 1 1/2 C water)
1 C sliced green onions
2 green peppers cut into strips
2 T  corn starch
1/4 C each water and soy sauce
2 large fresh tomatoes cut into wedges

3 C hot rice

Directions:
Pound round steak into 1/4 inch thickness. Cut, sprinkle with paprika and brown in butter. Add garlic and broth. Cover and simmer 30 minutes.

Stir in onion and green peppers at the very end-just five minutes before serving so the peppers are tender crisp and not over cooked.

Combine water, soy sauce, and corn starch into a paste and stir in at the very end until thick and clear. Add previously cut tomato wedges and serve over hot rice.

Turkey Steak Marinade

from Mom

Ingredients:
1 C soy sauce
1 C oil (less)
2 C 7up (1 can)
1/2 tsp horseradish (little more)
1/4 tsp garlic salt

Marinade meat before grilling at least 30 minutes but preferably overnight.