Spanish Rice II

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions:

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Peach Cobbler

Ingredients:

• 1/2 cup butter
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup milk
• 1 (21 ounce) can peach pie filling

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
3. Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
4. Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

Beef Tenderloin with Cilantro-Wine Sauce and Mashed Yucca

YUCCA AND MEAT

1. 1 pound yucca, peeled and cut into 1-inch cubes
2. 1/2 cup warm milk
3. 3 tablespoons unsalted butter
4. Salt and freshly ground pepper
5. 1 tablespoon vegetable oil
6. Four 8-ounce beef tenderloins

SAUCE

1. 2 tablespoons extra-virgin olive oil
2. 1 medium red onion, coarsely chopped
3. 2 garlic cloves, chopped
4. 1 long fresh red chile, seeded and chopped
5. 2 medium tomatoes, coarsely chopped
6. 2 whole cloves
7. 2 bay leaves
8. 1 teaspoon dried oregano
9. 1 teaspoon ground cumin
10. 1/4 cup dry red wine
11. 2 tablespoons red wine vinegar
12. 1 cup chopped cilantro
13. 2 cups low-sodium beef broth
14. 4 tablespoons cold unsalted butter, cut into tablespoons
15. Salt and freshly ground pepper

1. PREPARE THE SAUCE In a large saucepan, heat the olive oil. Add the onion, garlic and chile and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook over moderately high heat, stirring a few times, until starting to brown, about 4 minutes. Add the cloves, bay leaves, oregano and cumin and stir for 1 minute. Add the wine and vinegar and stir to release any browned bits on the bottom of the saucepan. Stir in the cilantro and broth. Simmer over low heat until the liquid is reduced to 2 cups, about 20 minutes. Strain the sauce into a small saucepan and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
2. PREPARE THE YUCCA AND MEAT In a medium saucepan, cover the yucca with water and boil over moderately high heat until tender, 25 minutes. Drain well. Return the yucca to the saucepan and shake over moderate heat for 10 seconds to dry it out. Remove from the heat and mash the yucca with a potato masher. Mash in the milk and then the butter. Season with salt and pepper; keep warm.
3. In a large skillet, heat the vegetable oil. Season the tenderloins with salt and pepper and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook for 4 minutes longer. Turn the tenderloins and cook until medium-rare, about 5 minutes.
4. Spoon the mashed yucca onto plates and top with the tenderloins. Spoon the sauce over the meat and serve.

Balsamic Chicken

Ingredients:

• 1/3 cup balsamic vinegar
• 1/2 cup chicken broth
• 2 tablespoons white sugar
• 1 clove garlic, minced
• 1 teaspoon dried Italian herb seasoning
• 4 skinless, boneless chicken breast halves
• 1 tablespoon olive oil

Directions:

1. Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Blackened Salmon Fillets

Ingredients:

• 2 tablespoons ground paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 salmon fillets, skin and bones removed
• 1/2 cup unsalted butter, melted

Directions:

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Baby Carrots with Dill Butter

Ingredients:

1 (16 ounces) package baby carrots

2 tablespoons margarine

1 tablespoon chopped fresh dill

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions:

1.Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Cheddar Bay Biscuits

Ingredients:

• 4 cups baking mix
• 3 ounces Cheddar cheese, shredded
• 1 1/3 cups water
• 1/2 cup melted butter
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried parsley

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
3. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
4. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.