Dried Tomatoes

Ingredients:

Devo Basil Olive oil

½ tsp.-  Sea salt

12-15 - Roma tomatoes cut in quarters

1 tbsp. - Dried basil

Instructions :

Quarter the tomatoes. Not necessary to remove the seeds. 

Cover the bottom of a casserole dish with olive oil and arrange tomatoes cut-side up.  

Sprinkle with coarse sea salt and dried Basil.

Place the tomatoes in a pre-heated 200 degree F oven for 4 - 6 hours. Times and temperature may vary based on your oven. Tomatoes should  be  dried  but not crispy.

Place the dried tomatoes in a storage freezer bag and  put them in the freezer. Soak dried tomatoes in olive oil  or water to rehydrate. 

I plan on using them for Tomato Pesto and on Homemade Pizza`s

*  My  Basil Olive Oil came from the Devo Olive oil co. in Branson, Mo. 

http://devooliveoil.com/

Avocado Macaroni Salad

Here is a fresh new twist on the  Mac and Cheese  favorite we a grew up with.



Ingredients:

1- lb. box of elbow macaroni    
2- tsp. minced garlic
2 - avocados peeled and pitted
1 - lime juiced
2  - tbsp dried Cilantro  
Salt and pepper to taste
2 - tbsp butter
2 - tbsp all purpose flour
1- cup milk
2 - cups shredded Pepper Jack cheese

Directions:

1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook about 8-10 minutes. Drain and set aside. 

2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice * see notes below, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside. 

3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy. 

4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. 

* notes 

Note-the lime juice keeps the avocado from browning 

Spring Walnut Salad

This is my healthy version of the favorite Appalachian wilted lettuce salad. I dont think you will even miss the bacon!


Ingredients…

1  med.bag -Spring Mix greens
1/ 2 cup chopped walnuts
1/3 cup walnut oil
1/3 cup olive oil
½ small  white onion sliced thinly
½  cup goat cheese crumbles
¼  cup lemon juice
Pepper to taste


Directions…

Place Spring mixed greens in a med bowl,  put in the sliced onions and set aside.

Using a small saute pan, add the  walnuts, walnut oil and half of the olive oil and toast the walnuts on med. to  med. high  heat  for  no more than 5 min.  Turn the heat down to low and remove the walnuts  from the oil  (leave the oil in the pan )and sprinkle  walnuts on the salad.  Add the remaining olive oil, lemon juice and pepper to the saute pan  with the walnut oil and gently whisk together, while warm pour over the salad and  sprinkle with goat cheese and serve.

Orange Ice Cream Pie

Makes 2 pies

½ gallon Vanilla Ice Cream ( softened )
1-  8 oz. container cool whip
1- 12 oz. concentrated frozen Orange Juice ( thawed )
2- ready made Graham Cracker Crumb Pie  crusts

In a large bowl, add the softened ice cream, Cool Whip and the thawed Orange juice concentrate and fold   all together. Spoon evenly into the pie shells and place the plastic lids back on and seal the edges and place in the freezer over night.  When ready to cut use a long sharp knife and run  it under hot water if needed to make the pie cut easier.

Classic Potato Salad

5 lbs. potatoes boiled with skin on
9 eggs hard boiled
1 med.  Yellow onion diced
1/3 cup pickle relish
3 cups mayonnaise
4 teaspoons yellow mustard
 Salt and pepper to taste                                             
  paprika                                      
          


Serves 10

Directions…

Boil potatoes  with skins on till tender, drain and fill with cold water to cool potatoes. When potatoes are cool to touch, peel and cut into chunks and place in a large bowl.
Boil the  eggs, peel and dice and add the  potatoes,  add the med. onion diced then add the relish, mustard, mayo and fold together. Salt and pepper to taste. When mixed thoroughly sprinkle with paprika, cover and refrigerate.

Hash Brown Casserole inspired by Cracker Barrel

Serves: 8
10.25 oz. can condensed cream of mushroom soup
8 oz. cheddar  cheese ( grated)
1/2 cup melted butter
1 sm. minced onion
1 tsp. salt         
1/2 tsp. pepper
2 1b. bag of frozen shredded hash browns ( thawed)

-Spray a 13" X 9"  baking pan with non-stick cooking spray and set aside.
-In a lg. bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently stir in the potatoes into the mixture and pour into prepared pan. And spread out evenly.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Cranberry Cabbage Slaw

Ingredients

2 1/2  cups shredded  green  cabbage
2 ½ cups  shredded red cabbage
½ cup of red onion sliced thinly
½ cup dried cranberries

Dressing

¼  cup of cider vinegar
¼ cup olive oil
3 tablespoons of honey
1 teaspoon of minced  Serrano pepper


Directions

In a  large bowl combine the cabbage, onion  and cranberries and toss to combine.
Whisk together the dressing ingredients.  Pour over the slaw, cover and refrigerate a few hours. Then toss again and serve. Serves 4-6 people