Cheesy Garlic Herb Diner Rolls

You will need:

• Buttermilk Pillsbury Dinner rolls
• Block of Mozzarella cheese
• 3 tablespoons fresh minced Parsley
• 4 Garlic Cloves minced
• 3 tablespoons butter
• Pinch of Salt

Directions:

Cut Mozzarella into 1 inch cubes.

Take biscuits out of the tube and flatten out each biscuit on a cookie sheet. 

Place the cheese in the middle of each biscuit and wrap the dough around the cheese, making a ball shape. 

Melt butter and add to parsley, garlic and salt in a small dish.

Once all biscuits are filled with cheese, brush each biscuit with your garlic herb butter. Get the sides too! 

Bake at 350 for 10-12 minutes or until lightly browned. 

Shells and White Cheddar

You will need:

• 2 cups Shells
• 2 cups milk
• 1 cup shredded white cheddar cheese 

Directions:

In a medium sauce pan, Bring the milk and shells to a slight simmer, then cook about 20 minutes, stirring often, and making sure it doesn't boil. 

When Shells are slightly al dente, turn off the heat and add the shredded cheese. Stir until melted. You can add small amounts of milk as needed for creamier sauce. 

Chipotle Coleslaw

You will need:

• 1/4 Mayo
• 1 tablespoon sugar (not necessary)
• 3 tablespoons Sour Cream
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• 1 (16oz) package coleslaw mix
• 1/2 cup minced fresh cilantro
• 2 tablespoons adobo sauce from canned chipotle. 

Directions:

In small mixing bowl, combine all ingredients except for the coleslaw mix. Amount of adobo sauce can be added/subtracted depending on your liking.
Dump coleslaw mix into large mixing bowl and add the mixture. Combine all ingredients, mixing thoroughly. refrigerate util ready to use. 

Great on burgers too!!

Summer Salad

You will need:

• 1 head of Romaine Lettuce
• Red, yellow and orange sweet peppers
• Red onion
• Cheddar Cheese
• Avocado
• Dressing of your choice

Directions:

- Chop lettuce, onion and peppers, cube cheddar cheese and avocado 

- Lightly dress within minutes of serving.

Fresh Pico De Gallo

You will need:

• 2 cups whole cherub tomatoes 
• 1 large jalapeno
• Small handful of cilantro
• Small white onion
• Sea salt

Directions:

- Dice or pulse tomatoes about 2-3 times for only 1 second in a food processor or ninja bullet. Transfer to a mixing bowl.

- Dice white onion and add to tomatoes. Amount of onion is up to you.

- Slice Jalapeno into 4 pieces (horizontally, not long ways) Throw into food processor and pulse until they are in small pieces. Add desired amount to tomato and onion.
- Finely chop cilantro and add desired amount to tomato, onion and jalapeno.
- Add a teaspoon of sea salt and mix all ingredients thoroughly.

Guacamole

You will need:

• 3 ripe Hass avocados 
• 1/4 cup chopped Cilantro (measure after chopped not before)
• 1/8 - 1/4 cup chopped Jalapeno (with seeds or without. Your preference)
• 1/3 - 1/2 cup Red onion finely chopped 
• 2 tablespoons lime juice
• Sea salt

Prep:

1. Cut the avocados in half and remove the pits. Spoon out Avocado into a medium mixing bowl.
2. Add salt and lime juice to the avocado halves and mash with a potato masher or fork until smooth. A few lumps are ok, just make sure you break down the avocado enough so that you don't have large chunks.
3. Add onions, jalapeno and cilantro to the mashed avocado and fold ingredients in until they are distributed evenly throughout the mix.
4. Taste, and add more salt, lime juice or other components to suite your liking.
5. Serve chilled with chips, and enjoy!

This recipe can be doubled.

Hibachi Steak and Veggies with Fried Rice

You will need:

• 2 steaks of your choice (New York Strip in picture)
• 2 Zucchinis
• 1 large White onion
• Cal Rose White rice 1 1/2 cups
• 2 eggs
• 1 Carrot
• Green onion
• 1 Cup butter
• 1 tube Chunky Garlic, or any minced garlic
• Sesame oil
• 1 chicken breast
• Soy sauce
• Sesame seeds

For steaks:
Bring steaks to room temp and season with salt and pepper, or your favorite grilling seasoning, and set           aside for later.

For grilled Veggies: 

1. Cut Zucchinis into long strips (skin on) about 1/4 inch thick each, this should give you about 4-5 strips depending on thickness of the zucchini.
2. Cut White Onion into 4-5 1/4 inch thick slices as well. 

For Rice:

1. Prepare 1 1/2 cups Cal Rose rice and set aside to cool.
2. Melt a whole stick of butter about half way, and add about 1/4 - 1/2 tube of the chunky garlic depending on how much garlic taste you want. Mix with the butter and put in fridge to cool.
3. Cut chicken breast into bite size pieces 
4. Scramble 2 eggs
5. Dice white onion, carrot, and green onion for the veggie mix. You can also add frozen green peas to the mix if you desire. 

Directions: (using a pan or wok on the stove since not everyone has a flat top grill....)

For rice: Throw the chicken and diced veggie mix (onion, carrot and green onion) into a pan or wok with a tiny splash of sesame oil. Cook until chicken is done. Push the veggies and chicken to the side of the pan and cook your scrambled eggs (should only take 1 minute) now add about a handful of the rice and a little butter at a time until all the rice and butter is gone. The rice will be stuck together in clumps. The butter should help lubricate the rice to break it up with the help of a spoon and constant stirring and poking. (you don't have to use all the butter if you don't want to) Once everything is mixed together, while the rice is getting hot, add about a 1/3 cup of soy sauce over the top and mix into rice. You can add more soy sauce if desired. (A little at a time though. A little soy sauce goes a long way!) Once the rice is hot, it's ready to serve! But don't forget to sprinkle some sesame seeds in before you do!!

For grilled veggies: Grill zucchini and whole onion rounds in a separate pan or on a griddle with some sesame oil or garlic butter if you have any left over until golden brown around the edges or just until soft depending on your preference. Slice onion rounds into quarters, and zucchini into bite size pieces to serve with your rice and steak.

For steaks: Grill outside on the BBQ or on the stove in some butter and or sesame oil. I prefer BBQ. 

Asparagus Risotto

You will need:

• 2 tbsp unsalted butter
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 1/4 cup dry white wine (or 1tbsp lemon juice and 3 tbsp water)
• about 4 cups chicken stock
• 1/2 lb asparagus, trimmed, tips cut off, tough skins of the spears peeled, and the speers cut into thin disks.
• 1/2 cup fresh grated parmesan cheese
• Salt and pepper

In a 3 or 4 quart sauce pan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a separate pot.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring the rice, adding a little bit of broth at a time, cooking and stirring until all the stock is gone. The rice should be tender, but still firm to the bite. With the last ladle of stock, add the asparagus.  Turn off the heat.

Gently stir in the parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste and serve immediately!

* Chunks of Salmon or Shrimp would be a nice addition if serving as a main dish.

Rosemary and Garlic Pork Tenderloin with Red Mashed Potatoes and Green Beans

You will need:

• Pork tenderloin (plain, no pre seasoning)
• Garlic
• Rosemary (dry is fine, but fresh is better!)
• Red Potatoes
• Sour Cream
• Green Onion
• Salt 
• Pepper
• 1 whole stick of Butter
• Milk
• Fresh string beans (green beans)

Pork Tenderloin:

Place tenderloin fat side down in a shallow baking dish.  With a small knife, puncture the tenderloin until the knife is touching the bottom of the pan. Twist the knife about 5 times all the way around forming a hole . Do this about 6 times through the tenderloin, but spaced evenly throughout. After filling the holes, bake in the oven at 350 degrees for 45 minutes. After 45 minutes, take out of oven and cover with tinfoil until ready to serve. 

Rosemary Garlic filling: Crush 6 medium -large size garlic cloves. I find it easiest to dice the garlic, then smash it against the cutting board with the side of my knife, making a paste.  In a small bowl, add dry rosemary until the mixture looks like equal parts.  Fill the 6 holes with the garlic and rosemary mixture. *If using fresh rosemary, just fill 3/4 of hole with garlic, and stuff a fresh sprig of rosemary on top.  * Also, save a small amount of garlic paste (*without the rosemary/about a quarter size) for the Green beans.

Red Mashed Potatoes:

Cut potatoes into approx.  1 inch by 1 inch pieces for faster cooking. Boil until potatoes are tender. Drain all water and transfer to a pan that you can use a hand mixer with. (Don't use your non stick coated pans!)  Throw in the whole stick of butter except one tablespoon. (Keep that for a little later) Add 1/4 cup milk, pepper and salt to taste. Mix with a hand mixer until potatoes are smooth. Skins will not break down all the way, that is ok. Add a couple heaping spoons full of sour cream and as much green onion as you like. Give it one more quick mix, and serve while its still hot!

Green Beans:

Remove the stem end of each bean and put into a deep frying pan. Cover beans with water and lightly boil for approx 15 minutes until beans are tender. Drain all water and add 1 tablespoon butter and garlic paste to the pan. Bring the heat up to melt the butter and toss the beans.   

Chicken Kabobs with Mexican Crema Cilantro Jalapeño and Corn Dressing

You will need:

• Red bell pepper
• Red onion
• Brown mushrooms
• Zucchini 
• Skewers
• Chicken thighs 
• Romain lettuce
• Yellow corn (2 ears)
• Avocado
• Cilantro
• Jalapeño 
• Mexican crema
• Cumin
• Salt
• Pepper

Salad:

- Cut kernels of corn off the cob into a bowl. Add diced red onion to the mix. 

- Add 1 ripe avocado (cubed) and stir mixture lightly.
- Liquify in blender: 1 cup Mexican crema, small hand full of cilantro, 1/2 table spoon cumin, a dash of salt and 1 large jalapeño (or more for a spicier taste).
- Add crema mix to corn, avocado and red onion mix and stir together.
- Add mixture to a bed of romain lettuce. 

Kabobs:

- Soak kabobs in water for 30 minutes before assembling.
- While kabobs are soaking, cube thighs (cut off as much fat as possible) and marinate in a few table spoons of vegetable oil and season with salt and pepper. 

- Cut zucchini in 1/2 inch coins, cube red onion and red bell pepper, and take stems out of mushroom caps.
- Assemble your kabobs.
- Grill until chicken is cooked thoroughly.

*Suddenly Salad "Classic" makes a great side dish for this meal!!!*

Hot Salsa!

You will need:

• 1 can fire roasted tomatoes (regular diced is fine, but fire roasted has more flavor)
• White onion
• 2 large cloves garlic
• 1 large or two smaller jalapenos
• 1 small serano pepper
• Cilantro

Instructions:

1. Empty can of tomatoes into blender
2. Add two cloves garlic
3. Cut about a 1/2 inch thick slice of white onion, cut into fourths and add to blender
4. Add Jalapenos and Serano pepper
5. Add small handful of cilantro
6. Blend until salsa is thin, but still a little chunky

Prosciutto/Bacon wrapped asparagus

You will need:

• 1 bundle asparagus
• 1 package prosciutto slices
• Olive oil

Cook asparagus in a pan with water until tender. Wrap a good size bundle with 2-3 pieces of prosciutto depending on length of bundle. Place into pan and brush with olive oil. Cook until prosciutto is brown.

Yellow Rice

You will need:

• White rice
• Chicken bullion
• Yellow mustard
• Garlic
• Butter

Add to rice cooker:

• 1 cup white rice
• 2 cups water
• 2 cloves garlic/ chopped
• 2 Tblsp Yellow Mustard
• 1 Tblsp Chicken Bullion 
• 1 Tblsp Butter