Pickled Beets

This recipe makes approx. 10 (1 pint) jars
Ingredients:
10 pounds fresh small beets, stems removed
2 cups white sugar (or substitute with stevia)
1 Tbs pickling salt
1 quart white vinegar
¼ cup whole cloves
Directions:
1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. Drain, reserving 2 cups of the beet water, cool and peel.
2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

 

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CHEESY ZUCCHINI BITES

CHEESY ZUCCHINI BITES
 
Ingredients
  • 5 medium zucchini, cut into slices
  • 3 Tbsp. Cream Cheese
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoon dried basil
  • ⅛ teaspoon pepper
  • 1 pint cherry tomatoes, sliced in half
  • *An Optional Idea:
  • Replace 2 Tbsp. of Parmesan Cheese and 1 Tbsp. Cream Cheese with 3 ounces crumbled Blue Cheese (Feta Cheese could be used instead of Blue Cheese). You will still use the Parmesan Cheese for topping.
Instructions
  1. -Cut zucchini into ¾-inch slices. Using small spoon, scoop out the insides and discard, leaving the bottom intact.
  2. -Place zucchini on an ungreased baking sheet.
  3. -Combine the cream cheese, Parmesan cheese (set aside 2 Tbsp. for topping.), basil, and pepper. Top each with a tomato half (or two); sprinkle with the set-aside Parmesan cheese.
  4. -Bake at 400°F until cheese is melted, 5-7 minutes. Serve warm.
  5. Makes approximately 35 bites.

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Creamy Red Potato Salad with Fresh Herbs

Creamy Red Potato Salad with Fresh Herbs
 
Nothing says “picnic” like potato salad. Fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. For best results, make this dish a day in advance so the flavors have a chance to fully mingle.
Ingredients
  • 3 pounds red potatoes, washed, dried, and cut into quarters
  • ¾ c. mayonnaise
  • ¾ c. plain Greek yogurt
  • 1 medium shallot, outer skin removed and finely chopped
  • 3 T. Dijon mustard
  • ½ c. fresh dill, chopped
  • ½ c. fresh parsley, chopped
  • salt and pepper, to taste
Instructions
  1. Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
  2. Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
  3. In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
  4. Cover and store in the refrigerator for up to 1-2 days.

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Amish Broccoli Salad

Amish Broccoli Salad
 
Ingredients
  • 1 head broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 cup mayonnaise...
  • 1 cup sour cream
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ pound bacon, fried and crumbled
  • 1 cup shredded Cheddar cheese
Instructions
  1. Mix all together put in fridge for several hours then serve.

 

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California Salad

California Salad
 
You don't have to be in California to love this slaw recipe
Ingredients
  • ½ c. silvered almonds
  • 1 bunch green onions sliced
  • 1 large pkg. of coleslaw
  • 2 pkgs of Ramen Noodles.. oriental flavor
  • Dressing...mix all these ingredients together
  • 4tbsp vinegar
  • 4 tbsp sugar
  • 1 cup of salad oil
  • 2 tsp salt
  • 2 tsp pepper
  • flavor packets from noodles
Instructions
  1. First cook your noodles w/out the seasoning packets... then drain
  2. mix together the 1st 3 ingredients add to noodles
  3. Then pour dressing over top and mix
  4. Best when refrigerated overnight before serving
  5. Enjoy

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Zucchini & Corn Casserole

Zucchini & Corn Casserole
Serves: 12
 
Ingredients
  • 4 c. grated zucchini, squeezed dried in paper towel
  • 1¼ c. baking mix
  • 2 Tbsp. minced onion
  • 3 eggs, beaten
  • 1 Tbsp. olive oil
  • 1 c. grated cheese (I used Mozarella)
  • 1 tsp. garlic salt
  • 1 c. frozen kernel corn
Instructions
  1. Mix all ingredients in a large bowl until blended well.
  2. Coat 9" x 13" pan with cooking spray. Pour ingredients into pan and place in oven.
  3. NuWave oven:
  4. Power set on high for 25 minutes or until knife is clean when inserted in center, using the drip pan for your casserole dish. Remove and allow to sit 5 minutes before cutting into.
  5. Conventional oven:
  6. Preheat oven 325°.
  7. Bake for 50 minutes or until knife is clean when inserted in center. Remove and allow to sit 5 minutes before cutting into.

 

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Zucchini Bake

Zucchini Bake
 
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11 X 14 pan, start layering your vegetables.
  2. First layer zucchini slices.
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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Sophia’s Cajun-Style Beans with Rice

Sophia's Cajun-Style Beans with Rice
 
Ingredients
  • 2½ c stewed tomatoes
  • 1 - 28 oz can red kidney beans, rinsed and drained
  • 1 onion, diced
  • ½ green pepper, diced
  • ½ red pepper, diced
  • ½ orange pepper, diced
  • ½ yellow pepper, diced
  • 2½ t Cajun spice
  • 4 c cooked rice
  • ½ t olive oil
  • ½ c shredded cheese
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Heat small pan to medium-high, add oil and sauté onions and peppers until soft; set aside.
  3. Add all of the ingredients to a large baking pan/casserole dish and stir until well blended.
  4. Cover and bake for 30-40 minutes.
  5. Turn off heat, remove cover, sprinkle on cheese and leave in oven for 5 more minutes.
  6. Enjoy!!!

 

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CARROT APPLE SALAD

CARROT APPLE SALAD
 
Ingredients
  • 3 medium carrots
  • 1 apple
  • 1 tsp lemon juice
  • ¼ cup dried cranberries
  • 2 tbsp cherry yogurt
Instructions
  1. Peel carrots and apple.
  2. Remove core from apple.
  3. Shred carrots and apple, add lemon juice and mix to coat well.
  4. This keeps the apple from turning brown.
  5. Add remaining ingredients in bowl and mix well.
  6. Chill for at least an hour, but it tastes better if you can chill it longer.

 

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German Potato Salad

German Potato Salad
 
Ingredients
  • 5 lbs red potatoes
  • Green Onions
  • 1 Package bacon
  • ½ cup Tarragon Vinegar
  • 2 teaspoons beef bullion mixed in ½ cup of hot water
  • Salt and Pepper to taste
  • Bacon grease
Instructions
  1. Wash and boil potatoes , let cool
  2. Cut bacon in small pieces and fry saving the grease.
  3. chop green onions .
  4. Peel and slice potatoes
  5. Add all ingredients and mix .
  6. Salt and pepper to taste.
  7. Enjoy!!

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Cucumber Salad with Orange Sesame Dressing

Cucumber Salad with Orange Sesame Dressing
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup Wildtree Outrageous Orange Sauce
  • ¼ cup sesame oil
  • ¼ teaspoon ground mustard
  • 1 english cucumber
  • Black sesame seeds, as garnish
  • Scallions, sliced, as garnish
Instructions
  1. In a small bowl, mix together the first three ingredients and whisk to combine; set aside.
  2. Slice the cucumber into thin rings.
  3. Toss the sliced cucumber with prepared dressing and top with black sesame seeds and scallions.
Nutrition Information
Calories: 70 Fat: 4.5 gm Saturated fat: .5 gm Carbohydrates: 7 gm Sodium: 150 mg Protein: 1 gm

 

Check out Outrageous Orange Sauce

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Eggplant Pizazz

Eggplant Pizazz
 
Ingredients
  • 1 eggplant sliced lengthwise
  • 1 (8 oz) package of cream cheese
  • 6 slices of bacon
  • 2 small sweet peppers diced
  • 1 small yellow onion diced
  • 1 can of diced tomatoes
  • 1 8 ounce package of mozzarella cheese
  • sea salt and pepper to taste
Instructions
  1. Slice the eggplant lengthwise, season to taste and place in a 350 degree oven till brown about 30 minutes.
  2. In a frying pan saute the onion, pepper, and bacon
  3. Empty cream cheese in a small bowl if you need to soften place in the microwave for about 30 seconds. When the frying pan mixture is done spoon out the onion, pepper, and bacon mixture (no grease) and mix in with the cream cheese.
  4. In a frying pain empty the contents of the diced tomato let them simmer for about 15 minutes on low heat.
  5. When the eggplant is done cover each slice with the cream cheese mixture, then the diced tomatoes.
  6. Cover each slice with mozzarella cheese
  7. Place in 350 degree oven for about 10 minutes just long enough to melt the cheese and mingle the flavors all together.
  8. Enjoy!

 

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BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD
 
Ingredients
  • 2 cups chopped broccoli bits
  • 1 cup cauliflower bits
  • 2 cups chopped red grapes (for low carb, minus the grapes)
  • ½ package bacon, fried and broken into pieces
  • ¾ cup mayonnaise or greek yogurt
  • ¼ tsp salt
Instructions
  1. Mix everything in a bowl, chill for an hour before serving.
  2. ENJOY!

 

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Mock Tots

Mock Tots
 
Ingredients
  • ½ large head cauliflower, coarsely chopped
  • ⅓ cup reduced-fat sharp cheddar
  • ¼ cup coarsely grated Parmesan cheese
  • 2 T almond flour
  • ¼ tsp. salt
  • ½ tsp. seasoning of choice that good with cauliflower
  • fresh-ground black pepper to taste
  • 1 egg
Instructions
  1. Preheat oven to 400F/200C. Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the inner core part.
  3. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (cauliflower should be just slightly soft.)
  4. Remove the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
  5. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, salt, Seasoning (if using), and fresh-ground black pepper.
  6. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg.
  7. Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan.
  8. Bake 15 minutes.
  9. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides.
  10. Serve hot!

 

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Fried Rice

Fried Rice
 
Ingredients
  • 1 cup of uncooked rice
  • ½ lb cooked shrimp
  • 1 cup peas & carrots, frozen or fresh
  • 1 egg
  • 1 chopped onion
  • 2 minced cloves garlic
  • soy sauce to taste
  • 3 tbsp oil
  • 3 chopped green onions
Instructions
  1. Cook rice either according to package instructions or you can try this for a fluffier rice..
  2. In pot add one cup of rice -without water- and roast it for 8 minutes make sure to constantly stir the rice, add 2 cups of water and a little of salt, cover and cook for 15 min. Set a side.
  3. Heat the oil in a large skillet on medium heat.
  4. Add onion, garlic, peas, and carrots. Stir fry until tender.
  5. Move the veggies into the top side of the pan and in the other side crack the egg and scramble it than mix it throughout vegetables.
  6. Add rice and shrimp, stir well and remove from heat and add soy sauce.
  7. Add the chopped green onion before serving.
  8. Enjoy

 

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Mediterranean Pasta Salad

This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons and feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta and fresh herbs. This robust salad has enough presence to serve as a light, yet satisfying, main course – or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish.

 

NOTE: You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add more intense flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, taste before adding additional salt.

 

Ingredients:

1 pound penne pasta, cooked according to package directions and cooled

Vinaigrette:

¾ c. extra virgin olive oil
¼ c. white balsamic vinegar
2 T. fresh lemon juice

1 T. Dijon mustard

salt and pepper, to taste

2 T. olive oil

3 cloves garlic, peeled and minced.
1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid removed
12-15 large fresh basil leaves, washed, dried and cut into thin strips

2 t. fresh oregano, stems removed and chopped

½ c. Kalamata olives

¼ red onion, thinly sliced

½ c. fresh or preserved organic lemon, chopped into small chunks with rinds

2 c. fresh arugula

2 T. Parmigiano-Reggiano cheese, freshly grated
3 oz. block feta cheese, cut into equal sized chunks

 Directions

To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth. Season with salt and pepper and set aside.

Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 2 minutes before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat.

In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

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Cucumbers,Tomatoes, and Feta Yummy Salad

Cucumbers,Tomatoes, and Feta Yummy Salad
 
Ingredients
  • 3 Medium Cucumbers Cut in small chunks.
  • 3 medium sized tomatoes sliced.
  • ¾ cup Kalamata Olives (pitted and sliced in half)
  • 6 Tbs Extra Virgin Olive Oil (I like to use 3 grapeseed oil and 3 Tbs balsalmic vinegar)
  • ¼ cup lemon Juice
  • 2 Tbs chopped fresh Mint leaves
  • 1 4oz (or more if you'd like) tub of Feta Cheese crumbled
  • Salt and pepper to taste.
Instructions
  1. Combine all ingredients except for ½ of the feta.. mix well and chill for a few hours, when ready to serve mix well and top with some more feta (optional)

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Curried Cauliflower

Curried Cauliflower
 
Ingredients
  • 1 cauliflower(I used a med. size head) cut into florets
  • ½ tsp salt
  • 3 cups water
  • 1 10¾ oz can of cream of chicken soup
  • 1 cup (4oz) of shredded cheddar cheese
  • ⅓ cup mayonnaise
  • ½ tsp curry powder
  • ½ cup fine dry bread crumbs
  • 3 tblsp. butter
Instructions
  1. Combine cauliflower, salt and water in a large pan.. bring to a boil... Cook 8 min. or until tender, drain. Place Cauliflower in a lightly greased, shallow 2 qt casserole
  2. Combine soup, cheese, mayo, curry powder.... Spoon over cauliflower...
  3. Combine breadcrumbs and melted butter.... Sprinkle over soup mixture
  4. Bake at 350 degrees for 30 min.

 

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Campfire Potatoes

Campfire Potatoes
 
Ingredients
  • 5 medium potatoes, peeled (or not) and thinly sliced
  • 1 medium onion, sliced
  • 6 tablespoons unsalted butter
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley (or dried parsley)
  • 1 tablespoon Worcestershire sauce
  • salt and pepper, to taste
  • ⅓ cup chicken broth
Instructions
  1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20"x20"); dot with butter.
  2. Combine the cheese, parsley, Worcestershire sauce, salt, and pepper and sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the foil tightly. Grill, covered, over medium heat for 35-40 minutes or until the potatoes are tender. (*If you don’t have a grill, you can place them in an oven at 350 F degrees for 35-40 min.)

 

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Veggie-Licious

Veggie-Licious
Serves: 6
 
Ingredients
  • ⅔ c. Orzo Pasta
  • 1 15 oz can tomatoes
  • 1 small can mushrooms
  • ½ lb. lean ground beef
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 orange bell pepper, diced
  • 1 minced garlic clove
  • salt & pepper, to taste
  • 4 Tbsp. apple juice or broth
Instructions
  1. Brown ground beef with orzo. Remove and place in small bowl.
  2. Add zucchini, onion, celery, bell pepper, garlic, and mushrooms to skillet and sautee until tender in 2 Tbsp. olive oil.
  3. After veggies are tender, add browned meat to the skillet of veggies.
  4. Next add tomatoes and apple juice/broth.
  5. Add seasonings to taste.
  6. Cover & simmer about 15 min or until liquid is absorbed.

 

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