Dip

The Best Dip Ever!

By Heidi

5-6 avocados

5-6 tomatoes

2-3 bunches cilantro

2 bunches green onions

1 can black beans

1 can corn

1 package dry italian dressing mix

Chop avocados, tomatoes, cilantro and onions.  With the avocados and tomatoes you just want them to be in even amounts.  You want them chopped fairly small.  Combine all ingredients including beans and corn in a large mixing bowl.  Prepare italian dressing in a separate container according to the directions.  Pour in italian dressing and mix it all together.  Eat with tortilla chips.  It is super addicting.  Just a heads up.  

Homemade Peanut Butter

                                  

 Submitted by: Johnny Garrison

 

Ingredients For Peanut Butter
15 ounces shelled and skinned roasted peanuts

 1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Directions

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
 

 

*Direction for Roasting Peanuts:

2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt 

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Homemade Granola (With No Refined Sugars)

                                  

Submitted by: Johnny Garrison

- 7 cups old fashioned oats

- 1 1/2 cups of slivered almonds (optional: food processor them for less crunch)

- 1/2 cup shelled sunflower seeds (optional: food processor them for less crunch)

- 1 1/2 cups unsweetened shredded coconut

- 3 Tablespoons of cinnamon

- 1/4 teaspoon of nutmeg

- 1/8 teaspoon ground ginger

- 3 tablespoons pure vanilla (check the ingredients, most vanilla has corn syrup added…)

- 1 1/2 cups of no sugar added applesauce

- 1/4 cup honey

Directions:

- Set your oven to 275 degrees Fahrenheit. Mix together all the dry ingredients in a large bowl. Mix together the wet ingredients in a separate bowl. Add the wet ingredients to the dry and blend. You want the granola just barely moist. Add a bit of applesauce if it seems too dry (blend really well, get the wet ingredients mixed in well).

Place the granola in a 1/2 inch thick layer on 2 cookie pans (make sure the pans have sides, so the granola doesn’t slide off). Bake the granola in the oven for 40 – 50 minutes. Mixing up the granola blend every ten minutes. This will help the granola to cook evenly, and hopefully not burn. The outer pieces of granola will probably cook faster. This recipe made enough to fill two 24 ounce jars and one 12 ounce jar.

When you’re done, let the granola cool and then store in your favorite jar! You can also add raisins or other dried fruits to the mix, after it’s done cooking.

Zupas Summer Chicken Salad

                                     

 Submitted by: Johnny Garrison

Ingredients:

4 ounces mixed greens
2 fresh sliced strawberries
10 dried cranberries
5 red grapes
1 ounce diced cooked chicken breast
1/2 ounce chopped cashews

Zupas strawberry vinaigrette (use 2 ounces)

1 cup red wine vinegar
1 cup canola oil
4 strawberries
1/2 teaspoon salt
1/2 cup sugar ( you can substitute this for agave but lessen the amount to about 1/4 cup)

Directions:

1.In a medium sized bowl toss the mixed greens, dressing, and chicken. Transfer into serving bowl.
2. Top salad with dried cranberries, red grapes, and sliced strawberries.
3.Sprinkle chopped cashews on top to finish.

Dressing:
1. In a medium sized container mix the strawberries, salt, sugar, and vinegar. Blend well in a blender. 

2. While blending slowly add in all of the oil, blending until smooth.

Broccoli Rabe With Cherry Peppers

                                        
Submitted by: Johnny Garrison

The recipes calls for broccoli rabe, but I just used regular broccoli and it worked just fine and it was cheaper!

Ingredients:
2 bunches of broccoli
2 garlic gloves
1 tablespoon Olive Oil
1/4 cup jarred cherry peppers
Shaved Parmesan  (can use shredded as well)

 

Directions:

Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved Parmesan

Salmon With Warm Tomato-Olive Salad

                                   
Submitted by: Johnny Garrison

Ingredients

5 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon honey
1/4 teaspoon red pepper flakes
Kosher salt
4 6-ounce salmon fillets (about 1 1/4 inches thick)
1 clove garlic, coarsely chopped
1/2 cup coarsely chopped pitted kalamata olives
2 medium beefsteak tomatoes, cut into 1-inch chunks
1 cup sliced celery (inner stalks with leaves)
1/4 cup roughly chopped fresh mint

Directions

Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.

Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon.

Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g