Bacon Guacamole Grilled Cheese Sandwich

Ingredients:

2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)

Directions:

Cook the bacon until crispy and set aside on paper towels to drain.

Butter one side of each slice of bread, sprinkle half of the cheese onto the un-buttered side of one slice of bread followed by the guacamole, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.

Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Pimento Cheese & Bacon Crostini

Ingredient:

2 1/2 cups shredded extra-sharp white cheddar cheese
2 1/2 cups shredded extra-sharp orange cheddar cheese
One 7-ounce jar pimientos, drained and finely chopped
3/4 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Cayenne pepper
40 slices baguette, toasted
4 strips cooked bacon, crumbled 

Directions:

In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.

Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.

Make Ahead The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

Layered Vegatable Salad

Beef Stroganoff

Baked Mac & Cheese Cupcakes

 

Ingredients:

Vegetable cooking spray 2 cups dried breadcrumbs 8 ounces small pasta such as pennette, shells, or elbows 8 ounces ground turkey or chicken, preferably dark meat 1 tablespoon olive oil, plus extra for drizzling ½ teaspoon kosher salt, plus extra for seasoning ¼ teaspoon freshly ground black pepper, plus extra for seasoning 2 cups grated Parmesan cheese 1 ½ cups grated white cheddar cheese 1 cup cherry tomatoes, quartered 2 cups chopped broccoli, blanched, see Cook's Note 1 pound asparagus, cut into ¾-inch pieces, blanched

Directions:

Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large bowl. Add the cooked turkey and the cheeses. Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Place a few pieces of tomato, broccoli and asparagus in each cup. Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil. Bake for 15-20 minutes or until golden brown on top. Let cool for a few minutes and carefully un-mold with a spoon.

Italian Cheese Bread Ring

Lasagna Norther-Italian Style

Mom's Perfect Pound Cake

Grilled Tuna Salad Nicoise

Ingredients:

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil

For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces

1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Directions: 

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Mom's Steamed Pecan Cake

Chicken Strata Casserole

Hot Spicy Cider

Slow Cooker Chili

Ingredients:

2 pounds ground beef
1 large yellow onion, finely chopped
1 green bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
2 14-ounce cans diced tomatoes, juice reserved
2 14-ounce cans pinto beans, drained and rinsed
1/2 teaspoon salt
1 tablespoon chili powder
1 teaspoon cayenne pepper

Directions:
 
Heat a large pan over medium-high heat and brown the ground beef, breaking up any large chunks with a wooden spoon.

When no more pink remains, drain off excess fat, leaving one tablespoon in the pan. Transfer cooked beef to a large bowl and set aside. Return pan to stove. 

Saute onions, bell pepper, jalapeño and cumin until translucent, about 5 minutes. 

Transfer meat, onions, bell pepper, jalapeño, tomatoes with juices reserved, beans, salt, chili powder and cayenne to the slow-cooker, crockpot or heavy bottomed pot on the stove. 

Cover, set to low heat and cook for 4-6 hours. 

Serve over rice or with cornbread with the toppings of your choice.

Cherry Pie Cake

Buttermilk Bread

Herbed Meatballs

Company Casserole

Huevos Rancheros Casserole

Ingredients: 

Nonstick cooking spray
1  32 ounce package frozen fried potato nuggets
12 eggs
1 cup milk
1 1/2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 8 ounce package shredded Mexican cheese blend
1 16 ounce jar thick and chunky salsa
1 8 ounce carton dairy sour cream
Snipped fresh cilantro 

Directions:

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish

.

In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.

Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.

The Classic Hamburger

Ingredients: 

1 lb. ground beef
8 oz. short rib meat, ground
3 potato burger buns
3 cheddar cheese slices
1 large tomato
1 large red onion
1 head butter lettuce
3 Tbsp. mayonnaise
3 Tbsp. ketchup
salt and pepper to taste

Directions: 

In a large bowl, combine the ground beef and ground short rib, mix well.
Form three 8 oz. burgers patties.

Season each side of the burgers with salt and cracked pepper to taste.

Heat olive oil on grill pan, then start to cook the burgers for about 3 or 4 minutes on each side.

Separately on the grill pan, grill onion slices until they are caramelized.

When the burgers are almost done, place a slice of cheese on each patty to allow the cheese to melt.

Once they are cooked, remove burgers from the pan and set aside and let rest for 2 minutes so the juice will redistribute into the meat.

While the burgers rest, grill the bread face down on the same grill until toasted on each side.

Spread a little mayo on the bread, top with the burger, lettuce and finish with ketchup.

Lasagna Soup

Ingredients:

1 tablespoon oil
1 pound Italian sausage, casings removed
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
4 cups chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1 bay leaf
salt and pepper to taste
1/2 pound pasta
4 ounces ricotta
1/2 cup parmiginao reggiano (parmesan), grated
2 cup mozzarella, shredded
1 handful basil, chopped

Directions:

Heat the oil in a large sauce pan over medium heat. 

Add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go and set aside. 

Add the onion and saute until tender, about 5-7 minutes. 

Add the garlic, red pepper flake and fennel and saute until fragrant, about a minute. 

Add the chicken broth, tomatoes, tomato paste, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes. 

Add the pasta and cook until al dente, about 7 minutes and remove from heat. 

Mix the ricotta, parmiginao reggiano and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.

Warm and Creamy Bacon Dip

Ingredients:

8 ounces cream cheese, softened
2 cups Sour Cream
3 ounces bacon cooked crispy and crumbled
2 cups shredded cheddar cheese
1 small jar pimentos

Direction:

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. 

*Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Lexingtonian House Salad

 Salad Ingredients:

4 slices bacon, cooked crisp and crumbled

2-3 cups romaine and iceberg lettuce mix

1.5 ounces dices tomatoes

Dressing Ingredients:

1 16 ounce container sour cream

1 packet ranch dip mix

1/8 teaspoon dry mustard

2 cups mayonnaise

1/2 cup buttermilk

1/2 cup whole milk

Spaghetti Carbonara

Ingredients:   6 ounces Spaghetti noodles 1 tablespoon  extra-virgin olive oil 4 sliced bacon cut into 1/4-inch dice 1 shallot very finely chopped 1 garlic clove very finely chopped 1 cup  heavy cream 2 tablespoons  freshly grated parmigiano cheese 4  large egg yolks Salt 2 tablespoons  coarsely chopped parsley Freshly ground pepper

Directions: In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes.  Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.