CAN'T GET ENOUGH

DRESSING INGREDIENTS 1 jar Sundried Tomatoes (7 Oz.) 4 cloves Garlic 3 Tablespoons Red Wine Vinegar 1 cup Extra Virgin Olive Oil Salt And Pepper, to taste SALAD: 16 ounces, weight Corkscrew Pasta 1 jar Kalamata Or Assorted Olives 1 pint Ripe Cherry Tomatoes (cut In Halves) 10 leaves Basil (10-15 Leaves), Chopped Or Julienne 1-½ cup Parmesan Cheese, Freshly Grated Directions Dressing: In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together. Pasta: Cook pasta according to package directions. Drain and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.

1 15 ounce can chickpeas, rinsed 1 clove garlic 1/4 cup olive oil, plus more for serving 2 tablespoon fresh lemon juice 2 tablespoon tahini (sesame seed paste:optional) 1 teaspoon ground cumin Kosher salt 1/4 teaspoon paprika In a food processor, puree the chickpeas and garlic with olive oil, lemon juice, tahini (is using), cumin, 3/4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency. Transfer to a bowl. Drizzle with olive oil and sprinkle with paprika before serving.

You can store these up to 5 days Lemon and Shallot Vinaigrette ¼ cup olive oil ¼ cup fresh lemon juice 2 teaspoon honey 1 shallot, finely chopped Kosher salt and black Pepper In small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon Salt, and ¼ teaspoon pepper. Balsamic-Dijon Vinaigrette 1/3 cup olive oil 3 tablespoons balsamic vinegar 2 teaspoon Dijon mustard Kosher salt and black pepper In a small bowl or jar whisk or shake together the oil, vinegar salt, and ¼ teaspoon pepper. Creamy Parmesan Dressing ½ cup olive oil ½ cup grated Parmesan ¼ cup sour cream 2 tablespoon white wine vinegar Kosher salt and pepper In a small bowl, whisk together the oil, parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.

3 thinly sliced boneless steaks 1\2 sliced white onion 1\2 green pepper 1\2 red pepper 4 thinly sliced mushrooms Olive oil 1\4 heavy cream 1\4 cup chicken broth 2 tablespoon red wine 2 tablespoon balsamic vinaigrette 2 tablespoon brown sugar or sugar cane 1 tablespoon butter Salt and pepper In a med-low pan sauté the onions with olive oil, once transparent add the brown sugar or sugar cane to soften. Prepare other veggies; green and red peppers in olive oil until cooked. Remove ingredients and add to one large pan. Meanwhile add butter to mushrooms and start to cook. In the large pan add heavy cream, red wine, and balsamic vinaigrette with pepper. Simmer for about 20 mins and then add the mushrooms. Heat pan to 350. Heat a stovetop grill and shear the steaks on each side. If you like a little pink only allow steaks to be on the grill for 1 min on each side. Place in a baking pan and add veggies for 15 mins. Remove from the oven and add parmesan cheese and bake until melted. Serve with ...

1/4 pd of ground beef salt and pepper olive oil 2 corn on the cob, kernels cut off husk 1 1/2 cup cheddar cheese 1 cup of Italian blend cheese 1/4 cup white onions; finely chopped 1/2 zucchini; finely chopped 1/4 jalapeno sliced and finely chopped 1 medium can of enchiladas sauce (red/green enchiladas sauce recipes) 6 flour tortillas Preheat oven 350 degree. Saute onion, zucchini, jalapeno with olive oil until translucent; add a dash of salt and pepper. Add 1 cup of sauce into a flat surface bowl. Add additional sauce to the veggies. Simmer for about 10 mins. Brown ground beef and add to the veggie bowl. Heat tortillas for about 30 mins stacking each other at 15 mins flip them in the microwave. Add a little of the plain sauce to the bottom of the enchiladas non stick pan. Dip the flour tortillas into the plain sauce, add veggie and meat sauce, corn, and cheese into the tortilla and roll, the open part should be facing the bottom of the pan. Continue this process until the pan is full. ...

1 pound peeled (paper skin) and washed tomatillos, cut in halves 2 medium white onions coarsely chopped. 1/4 cup olive oil 4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder 1 1/2 teaspoon cumin 1 tablespoon mild chili powder (or to taste) 1 can diced green chilies (4 oz) 3 cups mild chicken broth Salt and pepper to taste Directions In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil. Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.

Ingredients 1/4 cup vegetable oil 2 tablespoons self-rising flour 1/4 cup New Mexico or California chili powder 1 (8 ounce) can tomato sauce 1 1/2 cups water 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion salt salt to taste Directions Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.