Snicker Doodle Cookies

Ingredients

1 c margarine
2 eggs
2 3/4 c flour
1/2 t salt
1 1/2 c sugar
1 t vanilla
1 t soda
2 t cream of tartar
1 T sugar
1 t cinnamon

Directions

Cream butter and sugar, add eggs and vanilla
Sift together flour, soda, salt and cream of tartar
Add to creamed mixture and combine well
Make 1 in. balls
Chill and then roll into sugar & cinnamon mixture
Bake @ 400 for 6-8 minutes until light brown
Remove from oven and set for 2 min to cool removing from sheet

Cubed Steak Skillet Supper

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 beef cubed steaks (6 ounces each)
1 to 2 tablespoons canola oil
1 small onion, sliced
1 can (15 ounces) sliced potatoes, drained
1 can (14-1/2 ounces) French-style green beans, drained
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
Paprika


Directions


In a large resealable plastic bag, combine the flour, salt and pepper. Add steaks, one at a time, and shake to coat. In a large skillet, brown steaks on both sides in oil until no longer pink. Set aside and keep warm.


Add the onion, potatoes and beans to skillet; stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes or until meat is tender. Sprinkle with paprika. Yield: 2 servings.

Shrimp Boil in Foil Packets

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound baby red potatoes, halved
2 tablespoons olive oil
4 teaspoons cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


Directions

Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

*This can also be baked for 15-17 minutes at 425 degrees F.

Perfect Poultry Rub

3/4 cup Hungarian paprika
1/4 cup black pepper freshly ground
1/4 cup celery salt
1/4 cup sugar (use Sugar In The Raw or turbinado sugar instead)
2 tablespoon onion powder (I coarse grind dried onion flakes instead)
2 tablespoon dry mustard
2 teaspoons cayenne 
2 tablespoon zest from 3 to 4 lemons dried and minced 

Grilled Chicken with Red Chile Veloute Sauce

Ingredients

4 chicken breasts
2 tablespoons Poultry Perfect Rub
3 tablespoons butter; unsalted
3 tablespoons flour
2 cups Chicken stock; chopped
salt; to taste
white pepper; to taste
2 Dried red chili
1 tablespoon parsley; finely diced
1 tablespoon butter cold


Perfect Poultry Rub
3/4 cup Hungarian paprika
1/4 cup black pepper freshly ground
1/4 cup celery salt
1/4 cup sugar (use Sugar In The Raw or turbinado sugar instead)
2 tablespoon onion powder (I coarse grind dried onion flakes instead)
2 tablespoon dry mustard
2 teaspoons cayenne 
2 tablespoon zest from 3 to 4 lemons dried and minced 



Directions



Season the chicken with the poultry rub and let sit at room temperature. Fire up your grill and let it preheat.
Start making your veloute sauce.
It's basically making a blond roux with the butter and flour. Gradually whisk in the stock in small increments, kind of like a risotto. It's not an exact measurement because you go by the texture of the sauce to know when you've added enough.

After it has simmered lightly for 20 minutes, I add in the chiles and parsley. I break one end of the chiles and pour out the seeds so I'm using mostly only red pepper flake.

Grill the chicken over direct heat at 400f for 5 minutes. Flip and cook another 4-5 minutes, or until the breasts hit 160f on an instant read thermometer. Remove and let rest.
Add the 1 Tbsp of very cold butter to the veloute sauce and stir until slowly melted and emulsified into the sauce.
Slice the chicken in 1/4" slices, fan it out, and spoon some of the sauce across the chicken.


Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients


4 beef tenderloin steaks, 1 inch thick

2 teaspoons crushed seasoned pepper or ground black pepper

vegetable cooking spray

3 tablespoons chopped shallots

1 cup Beef Broth

1/2 cup Burgundy wine or other dry red wine

2 tablespoons Dijon-style mustard

1 tablespoon butter


Chopped fresh parsley (optional)


Directions

Season steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 minute. Add steaks and cook until desired doneness, turning once. Remove and keep warm.

Add shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 minutes or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.


One Pan Enchilada Bake

Ingredients


1 tablespoon olive oil
1 pound ground beef
2 teaspoons taco seasoning mix
1 cup canned black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup mild enchilada sauce
1/2 cup tomato sauce
1 (7.5-ounce) tube refrigerated buttermilk biscuits, cut into quarters
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro leaves
Directions

Ingredients


Preheat oven to 350 degrees F.

Heat olive oil in a medium oven-proof skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and stir in taco seasoning.

Stir in black beans, corn, enchilada sauce and tomato sauce. Stir in biscuits and top with cheese.

Place into oven and bake until golden brown and bubbly, about 25-30 minutes.
Serve immediately, garnished with cilantro, if desired.