Ingredients:
1 small yellow onion
1/2 medium red bell pepper
1 cup California walnut halves (4 ounces)
1/2 head cauliflower (about 1 pound)
1 teaspoon olive oil
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1 (8-ounce) can tomato sauce*
1/4 cup ketchup
2 tablespoons packed dark or light brown sugar
1 teaspoon Worcestershire sauce
4 hamburger buns
12 dill pickle slices
Directions:
Finely chop 1 small onion and 1/2 medium red bell pepper, and place together in a bowl. Finely chop 1 cup walnut halves. Coarsely chop 1/2 head cauliflower (about 1 pound) until it resembles cooked and crumbled ground beef, but not so fine as riced cauliflower.
Heat 1 teaspoon vegetable oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the onion and bell pepper and cook until soft and beginning to brown, 4 to 5 minutes. Add the cauliflower and cook until tender, 4 to 5 minutes. Stir in 1 teaspoon ground mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1 can tomato sauce, 1/4 cup ketchup, 2 tablespoons packed brown sugar, 1 teaspoon Worcestershire sauce, and the walnuts. Cook until the sauce is slightly thickened and bubbling, 4 to 6 minutes.
Divide the sloppy joes between 4 hamburger buns and top each sandwich with 3 dill pickle slices.
source
* you can use 15 ounces of tomato sauce. I didn't want mine real sloppy.
This is FABULOUS! Will be making it again soon.
Seeing THIS is amazing! Animals or mammals are so much more intelligent then we give them credit for! I love seeing the wonders of this world that I will most likely never witness. Thank you to all the travelers and explorers for taking pictures and videos of your travels and sharing them with us common folks
Ingredients:
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 tbsp granulated sugar
2 tbsp light brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup sugar (additional for rolling)
Directions:
1.Preheat oven to 350°F . Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until the dough is well combined.
7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
I made these for Mey's hubby Richard. His mom use to make him sugar cookies and I'm trying to find a recipe close to what his mom made. Their grandson is also visiting and LOVES sugar cookies and made a large bag for each.
Ingredients:
3/4 cups butter
3/4 cups sugar
3/4 cups brown sugar
2 eggs
1/2 tsp salt
1/2 tsp soda
1/2 tsp vanilla
1 bag rolos ( remove foil)
1/2 tsp almond extract
2-1/2 to 3 cups flour
Directions:
Preheat oven to 350 F.
Cream together softened butter and sugars.
Add in eggs, vanilla and almond extract and mix.
Add dry ingredients until well blended.
Take a Rolo, and fold cookie dough around it to make a ball.
Bake 350 F for 8-10 minutes
These are yummy! A make again.
Ingredients:
2 10 ounce package frozen broccoli spears, cut into pieces
1 cooked chicken * or 4 large chicken breast -de boned and cut into pieces
1 10.5 ounces condensed cream of chicken soup
1 cup sour cream
2 tablespoons lemon juice
1 cup grated cheddar cheese
1/2 cup crushed butter crackers
1/2 cup mayo
1/2 plain Greek Yogurt
Directions:
Preheat oven to 350 degrees
Combine soup, mayo, lemon juice,sour cream. Mix in cooked chicken and broccoli.
Pour into a greased 8 x 10 pan
Sprinkle cheese on top then crushed crackers.
Bake at 350 for 25 to 30 minutes.
*You can make things easy by buying a roisterer chicken
Gabe wanted me to make this. Haven't made it in ages. It's one of his favorites.
Ingredients:
1 pound green beans, trimmed
6 skinless, boneless chix thighs
3 tablespoons butter, divided
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon
1/2 cup chicken stock
1 tablespoon hot sauce (I used Sriracha)
Directions:
1. In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. You might need to make up more of onion powder, paprika,salt and pepper. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup water. Cook in the microwave for 8-10 minutes on high, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F . Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes. I like my sauce thicker and I added 1/4 cup of lemon juice or you could add chicken stock with cornstarch. Combine the liquid ( lemon juice or chicken stock) to the cornstarch and mix well, add to skillet and combine until thicken.
5. Add cooked chicken thighs back to the pan and reheat quickly.
Ingredients:
1 1/2 cup granulated sugar
1 cup water (cold), plus 7 cups to serve
1 1/2 cups Lemon Juice (from 8 medium or 6 large lemons)
Directions:
In a small saucepan, combine 1 cup water with 1 1/2 cups sugar. Place over medium heat and bring just to a simmer, stirring to dissolve the sugar. Remove from the heat and let the syrup cool to room temperature.
Squeeze 1 1/2 cups lemon juice.
To make the full batch of lemonade, pour 7 cups cold water into a pitcher, add the 1 1/2 cups of lemon juice and 1 1/2 cups chilled sugar syrup and stir to combine. You can also add the lemon juice and sugar syrup to taste.
This was the first year my Meyer Lemon tree produced lemons!
We picked the total of 11.
You can tell they are huge! I only needed two to make the lemonade.
The flowers in back of the lemonade were a gift from Mey's daughter.
