Homemade Buttermilk Ranch Dressing

INGREDIENTS:

1 cup buttermilk

1/2 cup mayonnaise

1 teaspoon lemon juice

1/8 teaspoon paprika

1/4 teaspoon mustard powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1 Tbsp chopped fresh parsley

1 teaspoon chopped fresh chives

1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

Directions:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.

My Favorite Dry Rub (So Far)

Ingredients:

1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

Directions:

Mix all ingredients and rub liberally on chicken or ribs.

Summer Vegetarian Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 5 large cloves garlic, crushed or minced
• 2 tablespoons chili powder, or more to taste
• 2 teaspoons ground cumin
• 2 cups juicy chopped fresh tomatoes
• 1 (15 ounce) can no-salt-added black beans, drained
• 1 cup water (or red wine)
• 1 cup chopped bell pepper (any color)
• 1 cup chopped zucchini
• 1 cup corn kernels
• 1 cup chopped white or portobello mushrooms
• 1 cup chopped fresh cilantro, packed
• 1/8 teaspoon cayenne pepper, or more to taste
• Salt and freshly ground black pepper, to taste

Directions

1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Orzo and Artichoke Pasta Salad

Ingredients:

• 1 pound of orzo pasta

• 1/2 cup extra-virgin olive oil, divided 

• 2 small red onion, chopped

• 3 garlic cloves, minced

• 1.5 pints of cherry tomatoes, sliced 

• 8 oz. artichoke hearts in oil 

• 3 tablespoons capers, drained

• 5 tablespoons cilantro 

• 1 teaspoon sea salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)

Directions:

• Cook Orzo according to directions
• Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.

• In large skillet, heat 1/4 cup olive oil over medium-high heat.
• Add onion and cook until the onion becomes transparent.
• Then add garlic and cook for about 1 minute.
• Add tomatoes, chicken if you are going to use it, artichoke hearts, capers and cook until the tomatoes start to soften. They will start to get a little wrinkly about 5-8 minutes — take off the heat.
• Add pasta and stir in the remaining 1/4 cup olive oil and cilantro, chopped. Heat the whole mixture up until it’s all heated through and then take off the heat.
• Season with salt and pepper to your taste.

You can serve this dish warm, room temperature or cold.

Cheddar Cheeseburgers with Carmelized Shallots

• 
  
• Ingredients:
• 1 tablespoon olive oil, divided 
• 2 cups thinly sliced shallots 
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon white wine vinegar
• 2 garlic cloves, minced
• 1 pound ground beef, 90% lean 
• 2 ounces shredded sharp cheddar cheese (about 1/2 cup) 
• 1 cup baby arugula 
• 4 (1 1/2-ounce) hamburger buns, toasted 
• 3 tablespoons light mayonnaise 

Directions:

1. 1. Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.
2. 2. Gently combine garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.
3. 3. Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.
4. 4. Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and one-fourth of shallots. Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.

David Bonom, Cooking Light
JUNE 2012

Southwestern Stuffed Peppers

Ingredients:

• 1 cup UNCOOKED long-grain white rice
• 1 tablespoon olive oil
• 6 scallions, thinly sliced, green and white parts separated
• 1/2 pound ground beef chuck
• 1 cup frozen corn
• 1 4.5 oz. can diced green chiles
• 1 teaspoon ground cumin
• 4 ounces Monterey Jack, grated (1 cup)
• kosher salt and black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup plain non-fat Greek yogurt
• salsa, for serving

Directions:

1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
   
   *Real Simple Magazine, January 2012