Week of Sept 27th 2015

Mushroom Risotto & Italian Sausage

Sun - Pizza
Mon - Pork Chops
Tue - Fiesta Crock Pot Chicken
Wed -  Mushroom Risotto
Thur - Teriyaki Meatballs
Fri - Oven Beef Stroganoff

Pan Fried Pork Chops

4-6 (about 1 1/2 lb) pork chops

Pan Fried Pork Chop Dinner

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).

Milk Gravy

About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)

2 tbsp butter

2 tbsp leftover flour coating (or AP flour + seasoning salt)

salt and pepper to taste

3 cups milk

Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary

Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

TERIYAKI MEATBALLS WITH RICE (Pampered Chef)
1 pound 93% lean ground turkey
1/4 cup plain dry bread crumbs
1 teaspoon peeled and finely chopped fresh gingerroot
1/2 teaspoon salt
2 teaspoons vegetable oil
3/4 cup teriyaki baste and glaze
1 small red or green bell pepper, diced
1 can (8 ounces) pineapple chunks in juice
1/2 cup thinly sliced green onions with tops
2 cups hot cooked rice

DIRECTIONS

In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter.

Heat oil in (12-in.) Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice.

Yield: 4 servings Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g

Cook's Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores.

Week of Sept 20, 2015

Sun - Salsbury "Steak"
Mon - Fish Stick Tacos
Tue - Cheese and Roasted Garlic Raviolis
Wed - Beef Barley Soup (Food Network)
Thur - Lemon Chicken
Fri - French Toast and Sausage Patties

Salisbury Steak
1 lb ground beef
2 eggs
3/4 cup bread crumbs
1 tsp woreshestershire sauce1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Mix beef, eggs, bread crumbs, salt, pepper, garlic, onion, worshister suace together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate. 
 Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorperated. Turn heat down to low, add the patties back to the pan. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.
Serve with mashed potatoes.

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded 
2 limes
1/2 cup sour cream
2 tsp ground cumin 
1/4 tsp cayenne pepper (optional) 
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage

Lemon Chicken and Rice

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.

Week of Sept 13th, 2015

Steak Fajitas

Sun - Chili Cheese Dogs
Mon - Chicken Quesidillas
Tue - Grilled Steak
Wed - Manwich!
Thur - Pork Ramen
Fri - French Dip Sandwiches
Sat - Fajitas






Chili Cheese Dogs
I am using leftover chili for this.
http://www.foodnetwork.com/recipes/paula-deen/chili-dogs-recipe.html

Chicken Quesidillas
6 Mission® Medium/Soft Taco Flour Tortillas
1 lb. Chicken Breast diced
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salad/Salsa, prepared
Cooking spray
Instructions
In a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream.

Pork Ramen Soup

6 (3 -to-5-ounce) packages dry or vacuum-packed ramen noodles (flavor packets discarded)
2 quarts vegetable broth (homemade preferred, but not necessary)
2 carrots, peeled and julienned (optional, use any veggie you like)
12 scallions, julienned
2 celery stocks, julienned (optional, use any veggie you like)

1 lb finely sliced pork loin
1 inch piece fresh ginger, peeled and grated

Fry the pork loin in 2 tbsp of oil over medium-high heat until cooked through, 3-5 minutes.In a large sauce pot, heat the broth. Add carrots, celery, 1/2 the scallons, and ginger. Cook until veggies are almost tender, then add noodles (do not break). Cook 3-5 minutes or until noodles are done. Top with pork slices. Garnish with rest of scallions, if desired. Serve.
Other optional toppings: Sauteed mushrooms, Nori strips (seaweed), Shredded kale, Cubed firm tofu, Snow peas, Toasted sesame seeds, Sliced radishes, Bean sprouts, Kimchi, Watercress, Sliced jalapeno, Pickled ginger, Wasabi paste, Fried egg, Sesame oil, Sriracha, Garlic Chili Paste, Soy Sauce.

French Dip Sandwiches

Au Jus: 1-2 cans beef consomme or beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

4 hoggie rolls, split (something chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches. 

Makes 4 sandwiches.

Steak Fajitas
1-2 lb steak, sliced thin against grain
1 green bell pepper, sliced
1/2 yellow or orange bell pepper, sliced
1/2 red bell pepper, sliced
1 medium onion, sliced
1 cup diced mushrooms (optional)
Salt and pepper
1 tsp garlic powder
1 tsp cumin
1 tbsp oil
In a large saute pan (cast iron is great for this), saute veggies in oil until tender. Remove veggies cover to keep warm, add steak and seasonings and cook until reached desired doneness. Replace veggies and mix. Serve with flour tortillas, re-fried beans and Mexican rice (box or bag, contact me for homemade recipes)

Week of Sept 6th, 2015

Sun - Balsalmic Chicken and Baby Spinach (Food Network)
Mon - Zuppa ("Sausage Soup")
Tue - Crunchy Chicken Tacos (Pampered Chef)
Wed - Chicken Florentine Carbonara
Thur - Fried Rice with Dumplings
Fri - Grilled Burgers
Sat - 3 Bean Chili

Zuppa Tuscana

2 cups chopped kale
1 lb hot italian sausage
1 tbsp olive oil (if needed)
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
3 large baking potatoes, sliced
1 cups milk
1/2 cup heavy cream
3 tsp salt
1 tsp freshly ground pepper

In a large sauce pot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Preparing frozen, premade dumplings made per package directions.

3 bean Chilli and Corn Bread
1 can kidney beans
1 can pinto beans
1 can black beans
1 cup beef chunks (leftover roast meat or browned hamburger)
1 16 oz can tomatoes and chili's
2 cans tomato sauce
1 bell pepper, chopped
3 cloves garlic, pressed
1 onion, chopped
1 tsp paprika
1 tbsp ground cumin

2 tbsp chili powder

1 tbsp cayenne

salt and pepper

3 cups water
1 package corn bread mix + ingredients to make (prepare according to package)

Chilli: in a large pot on the stove mix cans of beans, including the liquid, onion, bell pepper, beef and seasoning (expect salt). Bring to a boil. Lower heat to a simmer and simmer for at least 3 hours. Taste, add salt and pepper if needed. Optional toppings: fresh, chopped onions, cheddar cheese, sour cream. CROCKPOT: mix ingredients in the crockpot, set on high for 6 hours.

Week of Aug 23, 2015

Sun - Bolognese
Dessert - Caramel Bundt Cake
Mon - Chicken Bites
Tue - Burritos and Smoked South West Corn Custurd
Wed - Pepperoni Pizza
Thur - Breakfast Potato Frittata
Fri - Alfredo Tortellini with Bacon
Sat - Panini

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup chopped yellow onions

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced garlic

1/4 teaspoon ground nutmeg

2 tsp thyme

3/4 cup broth

1 lb ground beef or pork

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

3 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine or spaghetti pasta

1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend

Caramel Cake

3 cups AP flour

2 sticks (1 cup) unsalted butter, room temperature

2 cups dark brown sugar

1 cup granulated sugar

1 tsp salt

1 tsp vanilla

5 large eggs

1/2 tsp baking powder

1 cup milk

In a standing mixer: Cream butter and sugar until lightened and fluffy. Add eggs, vanilla, milk, mix until combined. Add flour, baking powder, salt. Mix until combined. Whip batter for 1 minute. Pour into greased and floured bundt cake.

Bake 325F for about 40 minutes, or until golden brown and a tooth pick comes out from the middle clean.

Allow to cool completely. Invert onto a stand or platter. Drizzle with caramel syrup.

Deep Fried Chicken Bites

Chicken Bites

2 skinless, boneless chicken breast cut into bite sized pieces

1 egg

1 cup + 1/2 cup milk

1 cup + 1/4 cup flour

1 cup Italian seasoned bread crumbs

2 tbsp each salt and pepper

1 tbsp garlic powder

Soak chicken in a pan with the cup of milk, add more if needed, enough milk to cover all the chicken. BREADING STATION: mix flour, salt, pepper, garlic in one round cake pan (or other container that is about the same size). Mix egg and 1/2 cup milk in a round cake pan. Put bread crumbs in another round cake pan. To coat chicken: take a strip from the milk and place in flour, then egg, then bread crumbs. Make sure it's completely covered in each step.

Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once. (you can also fry them in a pan over medium heat OR deep fryer)

Serve with a green salad mix or spinach salad.

Homemade Pepperoni Pizza

Make your own dough directions below OR you can buy pre-made unbaked dough (such as Pillsbury) at the grocery store in the fridge sections
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan

toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

Panini:
4 ciabatta sandwich rolls OR 8 slices of bread
Olive oil
walnut, roasted red pepper, & basil pesto cream cheese (recipe below)
8 slices mozzarella cheese
medium tomato, cut into 8 thin slices
8 Slices Deli turkey
8 Slices salami and/or Prosciutto or other cured meat
 DIRECTIONS:
1/4 tsp Mrs. Dash seasoning mix
Heat closed contact grill 5 minutes.
Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto (substitute for bottled, prepared pesto if desired). Blend in food processor until smooth.
Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Week of Aug 9, 2015

Swedish Meatballs

Sun - Crock Pot Swedish Meatballs 

Mon - Chicken Curry

Tue - Fish Tacos with Slaw

Wed - Spaghetti Carbonara

Thur - Teriyaki Chicken

EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (not Italian)
2 (10 oz) cans condensed cream of mushroom soup
1 package dry powdered onion soup mix
2 soup cans full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.

Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger

Juice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and onion in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes, pepper, carrots, and chicken stock to pot. Simmer on medium until potatoes are tender, about 15 minutes. Serve with white or jasmine rice.

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded 
2 limes
1/2 cup sour cream
2 tsp ground cumin 
1/4 tsp cayenne pepper (optional) 
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage.

Yakitori (Chicken and Vegetables) Kikkoman Recipe
Ingredients (Makes 6 servings)
1-1/4 cups Kikkoman Teriyaki Baste & Glaze
2 cloves garlic, crushed
1 piece fresh ginger root, grated (4-inch)
1 pound boneless, skinless chicken thighs, cubed
6 leeks, cut into 1/2-inch pieces

Instructions
Cover skewers with water and soak at least 30 minutes. In a medium bowl, mix together the Teriyaki Baste & Glaze, garlic and ginger (reserve 1/4 cup of marinade). Add chicken to the bowl, toss and let marinate in the refrigerator for at least 30 minutes.
Preheat the oven broiler. Thread previously soaked wooden skewers and thread alternately with 2 pieces of chicken and 2 pieces of leeks. Place on a cookie sheet lined with aluminum foil and brush with reserved marinade. Broil for 5 minutes on each side, until chicken is cooked through.

Week of Aug 2, 2015

Sun - Ravioli Salad and Cold sandwiches
Mon - Green and Navy Bean Salad with Bacon
Tue - Tamale
Wed - BUFFALO Chicken Burgers
Thur - Crock-Pot Butter Chicken (Indian Style)
Fri -Falafel Pita and Greek Quinoa Salad

Ravioli Salad
20 oz package fresh raviolis (your favorite flavor)
1/4 cup sun dried tomatoes in oil
3 tbsp butter
2 tbsp finely chopped olives
1/4 cup chopped basil
Grated Parmesan Cheese
Cook pasta according to package directions. Drain, rinse with cold water. In a large bowl mix pasta butter, olives, and tomatoes with oil with the warm pasta. The pasta should melt the butter. Add in the basil and top with Parmesan cheese.

Green Bean Salad with bacon
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil.
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold. 

4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.
Tamales
Pampered Chef Recipe. I like to add shredded pork or beef to the filling.

Crock-Pot Butter Chicken (Indian Style)
Follow directions, except put into crock pot on low for 6 hours to cook.