Grilled Corn on the Cob

Olive Oil

Salt and Pepper

Water

Corn

Remove some layers of ear so there is only 2 layers of green on the corn. Soak corn in water for 15 minutes. Peel green away from half of corn. On the corn that is showing rub olive oil on it, then sprinkle with salt and pepper. Return green as to cover the corn. Place on grill, turning when green is browned. Remove from grill and enjoy!!

California Pasta Salad

1 lb penne pasta, cooked
1 ½ lbs salami, cut in 1/4s
1 ½ cups frozen peas
¼ cup chopped green onions
1 cup chopped artichoke hearts
½ cup olives
2 cups cherry tomatoes, quartered
2 avocados, peeled and diced
1 cup fresh Parmesan Cheese

Dressing

3 TBS water
½ tsp basil
¼ tsp oregano
3 TBS green onion
4 garlic cloves
1 ½ tsp dried mustard
1 ½ tsp salt
3 TBS sugar
¾ tsp pepper
½ cup salad oil
1/3 cup olive oil
1/3 cup cider or wine vinegar

Combine all salad ingredients together in large bowl. Mix dressing in a food processor. Chill for at least 2 hours. Stir into salad and serve.

Xenia's Bread

4 c warm water
1/3 c oil
1 c honey
1 TBSP salt
2 TBSP lecithin
2/3 c powdered milk
3 eggs
2 3/4 TBSP yeast
1/2 c wheat gluten
2 c white flour

Combine all ingredients in a Bosch. Continue mixing while adding 8 c MORE flour 1/2 cup at a time. (I do 2 cups wheat and then 2 cups white alternating). This is the tricky part. If after you added the 8 cups flour (total of 10) and your dough is still sticking to the sides of the bowl you add 1/2 c of flour at a time until it doesn't stick.

Mix for 10 minutes (after you're done adding all flour). 2 minutes left of mixing time add 1/4 c dough enhancer. Let dough stand in Bosch for 10 minutes. Then mix all the air out of it and dump on a flour coated counter. Divide into 6 pieces. Roll pieces into loaf shape and place in bread pan.

Preheat oven to 400 degrees. Once you put the bread in reduce temp to 350. Bake for 30 minutes.

Baked Mac 'N Cheese

Courtesy Liz Layton!

8 oz uncooked noodles

6 TBSP butter, devided

2 1/2 cups sharp cheddar cheese
1/2 c sour cream

1 can condensed cream of cheddar soup

1/2 tsp salt

1 c whole milk

1/2 tsp dried mustard

1/2 tsp pepper

break crumbs or 3-4 slices of fresh bread torn into pieces

Bake at 350 degrees for 30 minutes.

Boil noodles and drain. In a medium sauce pan melt 4 TBSP butter and cheese stirring constantly. Add sour cream, soup, salt, milk, mustard and pepper. Stir well. Add noodles and stir. Pour into a greased casserole dish. Top with bread crumbs or bread pieces.

Green Rice

1/2 bunch cilantro
2 1/2 cups chicken broth
1 clove garlic
1 jalapeno
1/2 tsp cumin
salt to taste (I did 1/2 tsp)
1 1/2 cups rice

Wash cilantro. Cut off most of stems. Place cilantro, 1 cup chicken broth, garlic, jalapeno, cumin, and salt in blender or food processor. Blend until smooth. Pour into medium sauce pan. With remaining broth swish blender or processor to get remaining cilantro. Pour into same sauce pan. Bring mixture to a boil. Once at a boil turn heat to low, add rice, cover. Cook for 20 minutes or until water is all soaked up. Serve with chicken enchiladas and chips and salsa.

Salsa

1 can of tomatoes 14.5 oz
1/2 bunch cilantro
1 jalapeno
2 green onions
lime juice to taste

Wash cilantro, jalapeno, and green onions. Cut most of stems off of cilantro. Cut and seed jalapeno for milder salsa. Cut roots off of green onions. Place veggies in blender with tomatoes (juice included) and lime juice. Blend ingredients until to preferred texture. Enjoy!

Chocolate Sauce

Recipe courtesy of Megan Owens!

So, so easy and so, so delicious!

1 TBSP butter
1 TBSP vanilla
1 square baking semisweet chocolate
1 can sweetened condensed milk

Melt butter in a small sauce pan over medium heat. Add vanilla, chocolate and milk. Stirring constantly so not to burn. Serve warm or cool over brownies, ice cream and strawberries.