Traeger Filet Mignon
From the Traeger  app

1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, minced
3 Tablespoon butter, softened
2 filet mignon steaks

1.  In a small bowl, combine salt, pepper, garlic and softened butter.  Rub on both sides of filets.  Let rest 10 minutes

2.  When ready to cook, set Traeger temperature to 450 and preheat

3.  Place steaks directly on the grill and cook for 5-8 minutes on each side, or until filets reach an internal temperature of 130 to 135 for medium-rare.

I found that 8 minutes per side was medium, no pink

Carmel Popcorn

2 cups brown sugar
1 cup corn syrup
1 cube butter
1 can sweet condensed milk
1 tea. vanilla
2 cups unpopped popcorn

Pop popcorn and put in a very large bowl.

Cook sugar, syrup and butter until boiling.  Add milk and vanilla

Pour over popcorn

Chuck Roast

Season a chuck roast with salt, pepper and garlic powder

Sear well on all sides (if you have a cast iron pan use it)

Put in crock pot with a small bag of tiny potatoes, small bag of carrots and slices of onion

Mix 1 package brown gravy mix with a cup water and pour over roast

Cook on low for 8 hours

Pour gravy from roast in a pan.  In a small jar mix 1/2  cup of cold water and 1 heaping Tablespoon of Cornstarch.  Shake and add to boiling gravy.  Stir until thick.

Cupcakes
1/4 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup oil
1/4 cup butter
2 eggs
1 egg yolk
2 T. vanilla
1 T. vanilla bean paste
2 cups flour
1 cups sugar
1 1/4 T. baking powder
1/4 tea. salt
dont overmix

Bake at 350 until done

The Best Frosting
1 8 oz package cream cheese, room temperature
1 Tablespoon vanilla
4 cups powdered sugar
1/2 tea. almond extract

Ranch Dressing

1 cup mayo
1/2 cup buttermilk
1 pkg ranch dressing mix
1/4 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 cup parm cheese

whisk all ingredients together

Jackie's Coconut Curry

Cooked rice for a side
1 lb shrimp or chicken or 1 package tofu (if  you want a lil protein)
2 limes (or less if you don't love a lot of lime)
salt and pepper
2 tb olive oil
2 tb butter
1/4 tea cayenne pepper
some chili flakes (if you want it spicy)
2 cups onion in chunks
8 oz mushrooms in slices
2-3 tea minced garlic (or 2 cloves)
1 tb ginger
2 cups fresh tomatoes, chopped
green onions, chopped
1 tea coriander
1/2 tea tumeric
1 can (13-14 oz) coconut milk
1/4-1/3 cup cilantro, chopped (save some for garnish if you want)

Add olive oil and butter to a large skillet on medium heat.
Add meat/tofu and season with salt, pepper, and juice of one and a half limes.
Cook until meat or tofu is done and set aside.

Add cayenne pepper and chili flakes to pan and cook for 1 minute.
Add onions and cook for 3-4 mins or until softened.
Add mushrooms and cook for 3-4 mins or until softened.
Add additional salt and pepper and garlic, cook for a few more minutes.

Add ginger, tomatoes, coriander, tumeric and toss with veggies in skillet.
Pour in coconut milk and cook on medium heat until sauce is hot and bubbly.

Add meat/tofu and cilantro and mix.
Serve over rice with lime and cilantro on top (if you want)

Cheese Enchiladas

I saw this recipe online and I took a screenshot of it, made it and loved it but I'm not sure where it came from so I can't give credit where credit is due.

Ingredients for enchilada sauce
2 T. olive oil
2 T. flour
1 1/2 cups chicken stock (I use Better Than Bouillon chicken base dissolved in water)
15 ounces tomato sauce
2 T. tomato paste
2 T. chili powder
1 tea. cumin
1 tea. onion powder
1/2 tea. garlic powder
1/4 tea. smoked paprika
1/4 tea. salt
1/4 tea. pepper

Heat the oil in a saucepan over medium heat, whisk in the flour and cook until it is golden brown, about 2 minutes.  Add the remaining ingredients and whisk together bringing the mixture to a simmer.  Reduce the heat to low and cook for 5 more minutes before using

other ingredients 
12 ounces queso chihuahua cheese, grated (I used Cotija cheese)
8 ounces white cheddar cheese, grated
12 warmed corn tortillas, 4 inch size

Preheat the oven to 375.  Spray a 9x13 inch baking dish with cooking spray.  Take about 1/2 cup of the enchilada sauce and spread it on the bottom of the dish.  Take a large plate and add 1/2 cup of the enchilada sauce on it.

Take each tortilla and dip it into the enchilada sauce on the plate.  Fill it with a handful of the cheese (I mix the cheese together).  Roll up the tortilla and place it in the dish.  When you have rolled all of them,  cover the tortillas with the remaining sauce.  Sprinkle with the remaining cheese.  Bake for 20 minutes or until the cheese is bubbly and melty

Serve with sliced avocado and sour cream on top

Stuffed Spaghetti Squash

Cooked chicken, chopped or shredded
2 medium spaghette squash
8 oz canned chopped green chilies
4 lite Laughing Cow cheese wedges
1/2 cup black beans, drained
1 cup enchilada sauce
shredded mozzarelia cheese, or really any cheese that will melt
avacado
green onions

Heat oven to 425 .  cut each squash in half lengthwise and scrape out the seeds.  Sprinkle the inside with olive oil, salt and pepper.  Put on a cookie sheet, cut side down,  and roast for 45 minutes or until tender.  Let cool.

Combine the chicken, green chilis, cheese wedges and black beans in a bowl

Rake the cooked spaghette squash into a large bowl with a fork.  Place 1 cup of the spaghetti squash back into the shell and add 1/4 of the chicken mixture to each one.  Top each one with enchilada sauce and shredded cheese.  Bake at 350 for 10 minutes or until heated through.  Top with avacado slices and green onions.

Mexican Corn

4 cups frozen sweet corn
1/2 onion, chopped
6 T. butter
1 tsp salt
1 tsp. pepper
1 tsp chili powder
1/2 tsp. cumin
4 T. lime juice
4 T. mayo
3 T. Cotija cheese, grated

In a fry pan melt the butter and add the corn kernels.  Spread in an evan layer and cook until brown, stirring frequently.  The kernels will pop here and there.  Turn off heat and add remaining ingredients

 Chocolate Chip Cookies

This is not my regular chocolate chip cookie recipe.  This is my Corona Quarantine recipe, I don't feel like its really good the next day but it is sooooo good right out of the oven.  I make a batch of them, roll them into little balls and store them in the fridge in a tupperware.  I make 3 cookies every night for me, Russ and Jackie, then an hour later I make 3 more and then 3 more.....

1 cup butter, cold
1 cup sugar
1 cup brown sugar
2 eggs
1tea. vanilla
3 1/2 cups flour
1 tea. baking soda
1 tea. baking powder
1 tea. salt
chocolate chips

In the bowl of an electric mixer with the paddle attachment beat the butter until smooth.  Add the sugars and beat until fluffy, about 2 minutes.  Scrape down the sides of the bowl.

Add the eggs one at a time, add the vanilla and mix for 30 seconds.

With the mixer on low speed, add the flour, baking soda, baking powder and salt.  Mix until combined.

Mix in chocolate chips.  I'm lazy so I just mix my chocolate chips in the mixer.

Bake 2 at a time at 350 for 12 minutes, 1 hour later make 2 more, haha JK

Eggs

Hard Boiled Eggs 

LIFE CHANGING

Use the rack that comes with the pot

Place the eggs on the rack

Add one cup cold, warm or hot water to the pot

Place the lid on the pot

Using the manual setting adjust the timer to 5 minutes.

When the timer goes off, carefully release the pressure

Remove eggs and set in a bowl or sink filled with ice water or just run cold water over the eggs

Appetizer

Copycat Dodo Baked Cream Cheese Appetizer

Ingredients
4 oz cream cheese
1 cup soy sauce
toasted sesame seeds

 soften cream cheese by letting it come to room temperature.

Place the block of cream cheese in a flat bottom plastic bowl.

With a knife poke holes in the soft cream cheese and pour soy sauce all over it.

Let the cream cheese soak in the soy sauce.  Flip the block over so the soy sauce soaks in on all sides

Move the block to a new dish and  coat with  toasted sesame seeds.

Preheat oven to 250, place the cream cheese in an oven proof serving dish and warm for 10-15 minutes

Serve warm with crackers and thin slices of apple and pear

You can toast your sesame seeds in a dry pan, just watch them closely so they don't burn

Shrimp Boil

This is a fun summer dinner

Ingredients
Water for boiling
4 T. Old Bay Seasoning
8 oz baby potatoes, cut into halves
2 ears corn on the cob cut into 2 inch pieces
12 oz smoked sausage, cut into pieces
1 LB shrimp, shelled, deveined

Cajun Butter
6 T. unsalted butter, melted
1 1/2 T. Cajun seasoning (McCormick)

Instructions

Fill a tall stockpot halfway with water.  On high heat bring the water to a rolling boil.  Add the Old Bay Seasoning, followed by baby potatoes and corn.   Cover the pot and boil for 8-10 minutes or until the potatoes become tender.

In the meantime make the Cajun Butter by combining the melted butter with Cajun seasoning.  Stir to mix well and set aside.

Add the smoked sausage and shrimp, boil for 1 minute or until the shrimp turn pink (do not over cook the shrimp).

Remove the pot from heat and drain all the ingredients using a colander.  You may need to do it in two batches if your colander is not big enough.  Toss with the butter and transfer to a sheet pan to serve


498 calories per serving

 Brussels Sprouts - Side Dish

Balsamic Honey Roasted Brussels Sprouts

1 1/2 lbs. brussels sprouts, trimmed and halved
1 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup honey
1/3 cup balsamic vinegar
1/2 teaspoon crushed red pepper flakes (opt.)
3 Tablespoons butter

1. Preheat oven to 450

2. In a large bowl, toss BS with 1/4 cup olive oil, salt and pepper

3. Line a baking sheet with parchment paper.  Arrange BS cut side down on the baking sheet.  Roast until softened and deeply browned, approx. 20-25 minutes

4. Meanwhile, in a small saucepan, bring honey to as simmer over medium heat.  Reduce heat a little and cook stirring often with a wooden spoon until honey is a deep amber color but not burnt, 3-4 minutes.

5. Remove honey from the heat and add balsamic vinegar and red pepper flakes (if using), and whisk until smooth.  Be careful as it will make bubbles when you add the balsamic.  Return the saucepan to medium heat, add butter and a pinch of salt.  Cook, whisking constantly, until the balsamic honey glaze is glossy, bubbling and slightly thickened, about 3-4 minutes

6. Transfer roasted BS to a large bowl.  Add glaze, pecan, dried cranberries and toss to combine.  Transfer to a serving bowl.

Flank Steak

This is the most requested recipe from my family

Marinade
1 cup onion minced
1/2 cup oil
1 cup honey
1/2 cup vinegar
1/2 cup soy sauce
1/2 tsp salt
1/2 tsp pepper

Mix all marinade ingredients together and put the steak in a ziplock bag or tupperware.  Marinate for 2 days (I've never done 2 days but I do try for at least overnight).
Grill on medium for 15 minutes, turning once or twice.  cup on the diagonal into thin strips and serve.

Turkey

Go to the store and buy  Jennie-O Turkey Beast Tenderloins (1.5 LB)

Put them on a cookie sheet and drizzle both sides with olive oil
Sprinkle both sides liberally with salt, pepper and garlic powder.

Roast at 400 for 30 minutes

Slice thin and  eat as a snack or on a sandwich

Alfredo Sauce

1 T. butter
1 heaping T minced garlic
1 T. Flour
1 cup nonfat or low fat milk (I use 1% and it works). I have also used half and half
4 oz cream cheese
1/4 cup grated parmesan cheese

1. melt butter and add garlic and sauté for 30 seconds
2. whisk in flour making a nice thick rue
3. slowly whisk in milk and cook until slightly thick 
4. whisk in cream cheese and parmesan until smooth
5. Add salt and pepper to taste
6. Remove from heat and cover until ready to serve

Serve with any cooked pasta.  You can add broccoli.  If serving with chicken DO
NOT use rotisserie, it seems to make it gooey.  

Shrimp
Peel and devine the shrimp
add a little butter and/or olive oil to a pan. When hot add the shrimp and sauté for 2-3 minutes each side.  Buy frozen shrimp and just thaw what you will need for dinner that night.  I add the cooked hot shrimp to the pasta and sauce.  

Korean Beef Bowls

Russ likes these best the next day as leftovers

Cooked Jasmine Rice
1 lb ground beef
3 T. brown sugar
3 T. soy sauce
2 T. sesame oil
1 T chili garlic sauce
1/4 tea ginger
4 green onions, sliced
1 carrot, grated or chopped really small
1 zucchini, spiralized, if you dont have one, get one, they are cheap and fun and easy


Cook the ground beef until all the fat is cooked out and its in small pieces.  Stir in the sugar, soy sauce, sesame oil, chili garlic sauce and ginger.  Reduce the heat to low and toss well, cook for 5 minutes.  Stir in the green onions and zoodles and cook for 2 minutes.

In a bowl put rice, then beef mixture and sprinkle the carrots on top.

Drizzle Sweet Chili Sauce over the top, Enjoy

Funeral Potatoes

I sometimes make something more fancy by making my own rue or grating the potatoes or using fancy cheese,  but this is my basic go to recipe

1 bag Ore Ida Shredded Hash Brown Potatoes (30 oz.)
1/2 onion chopped
1 can cream of something soup
2 cups sour cream
2 cups any kind of cheese, grated
2/3 tea salt
1/2 tea pepper
crushed Ritz crackers

In a large bowl mix hash browns, onion, cheese and S&P
Mix soup and sour cream.

Mix soup mixture with potato mixture.  Put in a 9x13 pan
Sprinkle Ritz cracker crumbs over the mixture.
Bake uncovered for 45 minutes, let cool for 15 minutes