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Recipes
Blackened Mahi Mahi Tacos with Kiwi Nectarine Salsa
By kjs1010
Salsa: In medium bowl, combine all ingredients and stir to mix well
- Salsa:
- 3 Kiwis, peeled and chopped
- 2 nectarines, pitted, peeled and chopped
- 1/2 japalena, stemmed, seeded and diced
- 1/2 red onion, peeled and diced
- 1/2 cup cilantro, finely chopped
- 1 clove garlic, peeled and minced
- 2 limes, juiced
- Salt and pepper to taste
- Taco:
- 4 6-oz Mahi Mahi fillets
- 4 Tbs olive oil, divided
- Salt, pepper, garlic powder, cumin, and cayenne pepper
- 8 6-inch corn tortillas
- 1 cup shredded red cabbage
- 1 lime, cut in wedges
Easier Than Apple Pie
By kjs1010
Prepare crust as directed on package
- 1 refrigerated pie crust
- 3/4 cup sugar
- 2 Tbs cornstatch
- 1 Tbs cinnamon
- 4 cups, peeled, thinly sliced apples (4 medium apples)
- 1 egg white, lightly beaten
- 1 tsp sugar for glaze
Beef Sausage
By kjs1010
Cook beef and oatmeal. Mix all together and run through meat grinder
- 1 ) 18.5 pounds beef
- 10 cups water
- 6 cups raw oatmeal
- 3/4 can allspice
- Salt to taste
- 2 ) 10-12# beef
- 8 cups water
- 4 cups raw oatmeal
- 1/2 can allspice
- salt to taste
- 3 ) 6-8# beef
- 4 cups water
- 2 cups raw oatmeal
- 1/3 cup allspice
- salt to taste
Vegetable Chowder
By kjs1010
In margarine saute onions, peppers, carrots, potatoes, celery, and peas
- 4 Tbs margarine
- 1/4 cup onions, chopped
- 1 cup chopped green pepper
- 1 cup chopped carrots
- 1 cup diced potatoes
- 1 cup celery, chopped
- 1 package frozen peas
- 5 Tbs flour
- 2 can (10 3/4 oz each) chicken broth
- 3/4 # grated sharp cheddar cheese
- 2 cups milk
- 1/4 tsp salt
- dash pepper
- parsley
- seasoned croutons
Pico de Gallo
By kjs1010
Best made with fresh tomatoes from the garden
- 20 garden fresh tomatoes
- 2 large onions
- 16 jalapeno peppers-seeded
- 4 garlic cloves
- Juice of 1-2 limes
- Salt, onion pwwder, and garlic powder to taste
- Cilantro, optional
Potato Salad
By kjs1010
Just like Mom's
- 3 lb raw Yukon Gold potatoes, diced
- 5 Tbs cider vinegar
- 1 medium red onion, chopped
- 1 rib celery, chopped (about 1/2 cup)
- 3 bread-and-butter pickle spears, chopped (about 1/2 cup)
- 3 large eggs, hard boiled, chopped
- 1 cup mayonnaise
- 3 Tbs Dijon mustard
- 3 Tbs chopped chives
- Salt and pepper
Chicken Enchilada Chili
By kjs1010
Spray 4-5 quart slow cooker with cooking spray
- 1 1/4 # boneless, skinless chicken thighs
- 1 medium onion, chopped (1/2 cup)
- 1 medium yellow or green bell pepper, chopped (1 cup)
- 2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained. If you can't find these in the store use regular stewed tomatoes and add a dash or two of garlic powder and onion powder
- 2 cans (15-16 oz each) chili beans in sauce, undrained
- 1 can (10 oz) enchilada sauce
- 1/3 cup sour cream
- 2 Tbs chopped fresh cilantro
Antipasto
By kjs1010
Pour dressing over artichokes, pepperoni, tomatoes, olives, pepperoncinis, cheese, garbanzo beans, and roasted pepp...
- 1 bottle (8oz) Italian dressing
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 pkg (3 oz) pepperoni slices
- 1-2 cups halved cherry tomatoes
- 1 cup pitted ripe olives
- 10 pepperoncini peppers
- 4 oz mozzarella or provolone cheese, cut into bite size pieces or sticks
- 1 can (15 oz) garbanzo beans, rinsed and drained
- 1 jar roasted red pepper, cut into bite size pieces
Mozzarella Skewers
By kjs1010
If mozzarella balls are larger than 1/2 inch in diameter, cut into cubes to size
- Dressing:
- 1 container fresh baby mozzarella
- 1 package fresh basil
- 25-30 cherry tomatoes, small to medium size
- 1 Tbs balsamic vinegar
- 1 Tbs olive oil
- 1/4 salt
- 1/2 tsp pepper
Castle Pines Pasta
By kjs1010
Mix all ingredients together and put into serving
- 1 Box pasta (12-16 oz)
- 1 bottle capers (4 oz jar), drained
- 1 jar marinated artichokes hearts (7 oz)
- 4 roma tomatoes, seeded and chopped
- 1 pkg crumbled goat or feta cheese (4-6 oz)
- 3 tbs olive oil
- 1/2 cup black olives, chopped
- coarse salt and pepper to taste
- 1-1 1/2 pounds shrimp or chicken, cooked and cut into bite-size pieces