Vietnamese Limeade

Ingredients

½ cup water

½ cup sugar

¼ tsp. kosher salt

2 cups cold water

½ cup fresh lime juice

Ice

Lime slices

Fresh mint sprigs

Directions
1. Boil water and sugar together in a saucepan until sugar dissolves.
2. Add salt, stir to dissolve, then remove from heat
3. Stir in cold water and lime juice
4. Serve over ice with sliced limes and mint sprigs for garnish.

(3 servings)

Chipotle-Maple Black Beans

Ingredients

1 cup onion, diced

1 Tbsp. vegetable oil

1 tsp. garlic, minced

2 Tbsp. apple cider vinegar

2 cans (15 oz each) black beans, drained, rinsed

½ cup maple syrup

½ cup ketchup

2 Tbsp. chipotle chiles in adobo, minced

1 tsp. dry mustard

1 tsp. Worcestershire sauce

salt to taste

Directions
1. Saute onion in oil in large sauté pan over medium heat until softened (about 3 minutes).
2. Stir in garlic and cook 1 minute.
3. Deglaze with vinegar and bring to a boil
4. Add remaining ingredients and simmer 10 minutes.

 (6 servings)

Maple-Basted Salmon

Ingredients

¼ cup pure maple syrup

2 Tbsp. bourbon

1 Tbsp. unsalted butter

1 tsp. cider vinegar

4 boneless, skinless Alaskan salmon fillets (6 oz. each)

salt and black pepper

Directions
1. Preheat grill to high and brush grate with oil
2. Combine maple syrup, bourbon, butter, and vinegar in a small saucepan on the stove top; boil over medium-high heat until thickened (about 3 minutes).
3. Season fillets with salt and pepper.
4. Grill fillets, covered for 3 minutes.
5. Flip fillets, baste with maple glaze and grill until firm to the touch (approx. 2-3 minutes more)
6. Baste fillets again before serving.

 (4 servings)

Pickled Shrimp Cocktail

Ingredients

2 lbs large shrimp, peeled and deveined

2 Tbsp. Old Bay seasoning

2 cups thinly sliced white onion

1 large lemon, thinly sliced

6 fresh bay leaves

½ cup olive oil

½ cup distilled white vinegar or rice vinegar

1 tsp. kosher salt

½ tsp each celery seed, mustard seed, Tabasco sauce, coarsely ground 

black pepper, and sugar

Directions
1. Boil shrimp in pot of water with Old Bay until cooked (2 minutes).
2. Transfer shrimp to a bowl of ice water to cool; then drain shrimp and set aside in bowl.
3. Combine onion, lemon, bay leaves, oil, vinegar, salt, celery seed, mustard seed, Tabasco, pepper, and sugar; toss with shrimp.
4. Cover shrimp and chill at least 24 hours or up to 2 days, stirring occasionally.
5. Bring shrimp to room temperature before serving.

(12 servings)

Three Ingredient Tuna Salad

Ingredients

• 1 (7 ounce) can solid white tuna packed in water, drained
• 1/4 cup creamy salad dressing (such as Miracle Whip™)
• 1 tablespoon sweet pickle relish, or to taste
• 
  

Directions

1. Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve

(3 servings) 
*pictured on flatbread with shredded mozzarella and a sliced roma (plum) tomato

Potato Leek Soup

Ingredients

• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups Yukon Gold potatoes, peeled and diced
• 2 cups heavy cream
• 
  

Directions

1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

(8 servings)

Easiest Chicken Recipe I Know

Ingredients

• 1 (4 pound) whole chicken (or you can use 4 pounds of whatever your favorite cut is)
• 1 1/2 cups prepared barbecue sauce
• 
  

Directions

1. Put chicken, legs up, into slow cooker. Pour sauce over and inside the chicken. Cover.

2. Cook for 8 to 10 hours on low setting for the whole chicken, or approximately 6-8 if you are cooking cuts. It is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.

(8 servings)

Slow Cooker Meatballs

Ingredients

• • 1 1/2 pounds ground turkey or beef
  • 1 1/4 cups Italian seasoned bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 egg, beaten
  • 1 (28 ounce) jar spaghetti sauce*
  • 1 (16 ounce) can crushed tomatoes*
  • 1 (14.25 ounce) can tomato puree*
  • *You can create your own sauce if you have a favorite or you can also purchase your favorite pre-made sauce from the store*
  
  
  
  

  Directions

  1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

  2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

  (16 servings)
  
  
  
  

Collard Greens

Ingredients

• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 5 cups chicken stock
• 1 smoked turkey drumstick
• 5 bunches collard greens - rinsed, trimmed and chopped
• salt and black pepper to taste
• 1 tablespoon crushed red pepper flakes (optional)
• 
  

Directions

1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.

2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.

3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

(10 servings)

Fruit Salsa and Cinnamon Chips

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar
• 
  

Directions

FOR THE FRUIT SALSA

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

FOR THE CHIPS *you can also purchase cinnamon pita chips if you are in a time crunch*

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

(10 servings)