Date Pecan Oatmeal Breakfast Bars

1 cup butter or margarine
1 cup brown sugar
2 eggs
2 tsp vanilla

1/2 cup liquid honey
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups flour

1 cup oatmeal
2 cups dates, chopped
2 cups pecans, chopped
Optional: unflavored protein powder

Cream margarine with sugar. Add eggs, vanilla and honey and mix until combined. Sift together the baking powder, soda and flour and add to creamed mixture. Stir in oatmeal, dates and pecans.

Spread in a large cookie sheet lined with parchment paper. Bake 350F for 13-15 min. til slightly browned. Cut into bars.

Pad Thai

8 ounces dried, wide and flat rice noodles
1/2 bag broccoli slaw or 3 cups bean sprouts (optional)

Sauce:
1/4 cup brown sugar
1/4 cup tamari sauce
2 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp Sriracha (to taste)

Juice of 1 lime

1 lb boneless skinless chicken breasts, sliced into small strips or shrimp
2 Tbsp vegetable oil and a dribble of sesame oil
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
2 large eggs
4 scallions (green onions), thinly sliced
1/2 cup fresh cilantro
1/2 cup chopped roasted, salted peanuts

Fresh limes

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken or shrimp and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with lime wedges, cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe source: Cooking Classy

Taco Seasoning

This recipe is all over Pinterest. This one from The Way to His Heart blog is quite good. I've adjusted a couple of the amounts for easier measuring. Bonus is no salt.

4 Tbsp Chili Powder
4 Tbsp paprika
3 Tbsp ground cumin
2 Tbsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper

Combine all of the spices and store in a baggie or spice jar. Use 2 heaping tablespoons for each pound of meat plus 1/2 cup of water. Cook until most of water has evaporated.

Stuffed Peppers

1 lb lean ground beef

1 large onion, chopped

2 cloves garlic, finely chopped

1 tbsp Taco seasoning

1 cup Salsa

1 can black beans, drained

1 cup rice (cooked)

4 peppers (red are best)
Shredded cheese

Cook beef with onion and garlic til cooked. Drain any excess fat. Sprinkle with Taco seasoning. Add salsa, beans and rice and simmer on low for 15-20 minutes. Cut peppers in half and remove seeds and white stuff. Place in a 8 x 11 pan. Stuff rice mixture into peppers halves and top with grated cheese. Bake at 350F for 20-30 minutes, depending on how thick your peppers are.

Yield: 8

Fish Chowder

1 tbsp olive oil
2 tbsp butter
3 strips bacon 🥓 cut in small pieces
2 medium yellow onions, chopped

2 cloves garlic, chopped finely
2 bay leaves
2 tsps dried thyme
salt (to taste)
freshly ground black pepper
2 teaspoons Old Bay
dash of cayenne (or to taste)
3 large Yukon Gold potatoes, peeled, cut into small cubes
2 tbsp flour
1/2 cup dry white wine (optional)
2-3 cups chicken stock
2 lbs cod, or other firm white fish cut into bite size pieces
1-1/2 cup half and half cream (5%)

Heat oil and butter in a large pot. Add the onions and bacon and cook until softened. Add garlic and cook for 1 minute. Add the potatoes, thyme, salt and pepper, cayenne and Old Bay spice. Sprinkle with flour and cook another few minutes. Gradually stir in 2 cups of stock and wine and bay leaves. The potatoes should be just barely covered with the liquid in the pot. If not, add water or more stock. Cook covered until the potatoes are almost done, about 10-15 minutes.

Add the fish to the pot of potatoes. Cook on low, uncovered, until the fish is just cooked through. Stir in cream and heat gently till warned through. The flavors will improve if the soup sits for 30 minutes before serving or next day.

Roasted Greek Potatoes

Click to go to recipe link.

Chopped Mexican Salad with Honey Lime Dressing

For the peppers and corn:
2 large orange or red bell peppers
2 ears fresh corn
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the honey-lime-cumin vinaigrette:
1 small clove garlic
Kosher salt
3 Tbs. fresh lime juice
3 Tbs. fresh orange juice
2 tsp. finely chopped shallot
1 Tbs. honey; more to taste
3/4 tsp. cumin seeds, toasted and finely ground
1/4 cup extra-virgin olive oil
Freshly ground black pepper

To assemble:
2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1-3/4 cup)
1 small jícama, peeled and cut into 1/4-inch dice (2 cups)
2 large firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)
1 15-oz. can black beans, drained and rinsed (or 1-1/2 cups home-cooked black beans)
1/4 cup coarsely chopped fresh cilantro

Roast the peppers and corn: Position a rack in the center of the oven and heat the oven to 425ºF. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 min. (rotate the corn occasionally as it roasts).

When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2-inch dice. Cut the corn kernels from the cob. You should have about 1-1/2 cups kernels.

Make the vinaigrette:
Mince and mash the garlic to a paste with 1/4 tsp. kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey, if you like.

Assemble the salad:
Artfully arrange the corn, tomatoes, peppers, jícama, avocado, and black beans in stripes or piles on a small platter or other wide, shallow serving dish. Sprinkle with the chopped cilantro. Serve the vinaigrette in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the vinaigrette. Or drizzle the vinaigrette over the salad platter just before serving.

From: Fine Cooking