Scalloped Potatoes

3 T butter, divided

6 peeled russet potatoes (about 2 lbs), cut into 1/8” slices

1 garlic clove, minced

¾ cup (3 ounces) shredded Gruyere or Swiss cheese

½ t salt

1/8 t black pepper

1 C milk, heated

1.  Preheat oven to 425 deg. F.  Spread an 11” by 7” baking dish or gratin dish with 1 T butter.

2.  Arrange half of the potatoes in dish.  Sprinkle with half the garlic.  Drizzle with half the remaining butter.  Sprinkle on half the cheese and half the salt and pepper.  Repeat layers.  Pour hot milk over potatoes.

3.  Bake 40 minutes or until potatoes are tender, milk is absorbed and top is browned.

Southwestern Chopped Salad with Cilantro Dressing

Ingredients

• large head of romaine
• 15 ounce can black beans, rinsed and drained
• 1 large orange bell pepper
• 1 pint cherry tomatoes
• 2 cups corn (can use frozen, thawed)
• 5 green onions

Optional: avocado

Dressing

• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1/2 avocado (or 1/2 cup plain yogurt)
• 2 T fresh lime juice (about 1/2 lime), more to taste
• 1 to 2 garlic cloves
• 1/4 cup olive oil
• 1 1/2 T white wine vinegar
• 1/8 tsp salt
• Recommended agave/honey, cumin

Directions

Make the dressing: puree all ingredients in a food processor/blender until smooth.  Taste and adjust and adjust seasonings if necessary. 

Finely chop romaine, bell pepper, tomatoes and green onions.  Place all ingredients in a large bowl and stir to combine.  Toss with desired dressing.  

Omelet Muffins

Ingredients:
– 4 Eggs
– 1/4 Cup of Milk
– 1/2 teaspoon of Baking Powder
– 1/2 teaspoon of Oil
– Salt & Pepper
– Grated Cheese (Your choice, I used Cheddar)
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)

Instructions:

– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients. I chose onions, bell peppers, and diced ham.
– Grease a 6 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.

I whip up double batches of the above recipe using my 12 spot muffin tin. I put them in a large plastic ziplock bag, store them in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.

Roasted Sweet Potatoes with Spinach

I made this on February 14, 2018 Valentine's Day.  It's a keeper!  It tasted good even with not having dried basil leaves.  I used other salad seasonings.  I also used organic spinach.

3 pounds sweet potato
1/4 C plus two T olive oil, divided
1 T parsley, crushed
1 1/4 tsp onion salt, divided
3/4 dried basil leaves, crushed, divided
1/2 tsp dried oregano, crushed, divided
2 cloves garlic, finely chopped
8 ounces white mushrooms, sliced
1 package (9 oz) spinach

PREHEAT oven to 400 deg F
COAT large baking sheet with vegetable cooking spray.  Peel potatoes (if desired).  Cut into 1 to 1 1/2" pieces, place in bowl of cold water.
PLACE 1/4 cup oil, parsley, 1 tsp onion salt, 1/2 tsp basil and 1/4 tsp oregano into gallon-size Ziploc bag.  Drain potatoes; place in bag and close securely.  Shake vigorously to coat potatoes.  Spread evenly on prepared baking sheet.
BAKE 30 to 40 minutes or until golden brown, stirring halfway through.  Remove potatoes and place on large platter.
HEAT remaining 2 tsp oil in large nonstick pot.  Cook garlic until tender, stir in mushrooms and cook over medium-high heat for 3 minutes.  Add remaining 1/4 tsp each onion salt, basil and oregano.  Stir in spinach; cook and stir another 3 minutes or until spinach is wilted.  Spoon over potatoes, mix gently and serve!

Honey Mustard Glazed Salmon with Tropical Fruit Salsa

3 T spicy brown mustard
2 T honey
1/4 tsp hot-pepper sauce
3/4 tsp salt, divided
1 can (15.25 oz) fruit salad, drained and diced (can use frozen fruit)
1 avocado, peeled and diced
1/4 C chopped red onion
1/3 C diced red bell pepper
1 T lime juice
1 1/3 pounds salmon fillets

STIR together mustard, honey, hot sauce, and 1/2 tsp salt in small bowl.
COMBINE fruit salad, avocado, onion, bell pepper, lime juice, and remaining 1/4 tsp salt.  Cover; refrigerate salsa until ready to serve.
GRILL or broil salmon 4 to 5 minutes, brushing with honey-mustard glaze; turn over.  Grill or broil 4 to 5 minutes more or until desired doneness, brushing with remaining glaze.
SERVE with fruit salsa.

Buttayaki Sauce

1 C shoyu
1/2 C sugar
1/4 C mirin
Boil to dissolve the sugar.  Can add grated daikon or green onions.

Kevin's Lettuce Wrap

1 1/4 pounds ground turkey, lean not extra lean

Fry turkey in frypan with a little oil until dry (moisture evaporates).  Can use pastry cutter to cut up pieces quicker.

Place in separate bowl and mix together well:
1 T shoyu
1 T cornstarch
2 tsp sesame seed oil
1 tsp sugar
1 T mirin or sake
pinch of salt
pinch of pepper

Stir mixture into frypan and mix well.
Add:
1 T hoisin sauce
1 T shoyu
Mix well.

Add 1/2 cup Mae Ploy sauce, mix well.  Cool mixture to warm.
Place small amount in very crisp iceberg lettuce cups.

Can add:
Small won ton squares julienned and fried in oil till crisp.  Be careful - it crisps quickly.
Green onions, sliced
Cilantro, whole leaves or 3 to 5 leaves together on tips
Basil, sliced

One way to separate lettuce leaves easily is to core it and run the hea

d under water until loose; drain well and separate, cut to size and store in grocery vegetable bags.
Everything can be made the night before.  Just rewarm the turkey.