Grilled Onions

12 8 in. wooden skewers
1 medium-size red onion
1 medium-size sweet onion
1 1/2 C. dry white wine
1/4 C. butter
1 tsp. chopped fresh thyme
1 tsp. pepper

Insert 4 wooden skewers, one at a time, through each onion about 1/2 in. apart to create horizontal segments. Cut onion into slices between skewers, leaving skewers in place.
Place onion slices in a shallow container; add wine. Cover and chill 8 hrs., turning occasionally. Drain.
Melt butter in a small saucepan; stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.
Grill onions, covered with grill lid, over medium-high heat (350-400 degrees) 10 min., turning and basting often with reserved butter mixture.

Shish Kabobs

1 C. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh mint or parsley
1/2 Tbsp. salt
2 tsp. dried oregano
1 tsp. pepper
4 garlic cloves, pressed or finely minced
3 lb. boneless leg of lamb, cut into 2 in. cubes
3 small red onions, cut into fourths
2 green or red bell peppers, cut into fourths
8 cherry tomatoes
8 whole fresh mushrooms
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil

Combine first 7 ingredients; stir well. Place lamb in a large zip-top freezer bag or shallow baking dish. Pour marinade over lamb; seal or cover. Marinate in refrigerator 8 hours, turning occasionally.
Remove lamb from marinade, discarding marinade.
Alternate lamb cubes, onion, and next 3 ingredients onto 8 12 in. skewers.
Combine 3 Tbsp. lemon juice and 3 Tbsp. olive oil. Brush on kebobs.
Grill, covered with grill lid, over medium-high heat (350-400 degrees) 20 min. or to desired degree of doneness, turning once.

Tzatziki Sauce

16 oz. container plain yogurt
1 large cucumber, peeled, seeded, and diced
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh mint
1 tsp. salt
1 tsp. lemon zest
1 garlic clove, pressed or finely minced

Stir together all ingredients in a large bowl. Cover and chill until ready to serve.

Pavlova

4 egg white

1 1/4 cups extra fine white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 ¼ C. heavy cream

½ C. confectioners sugar

6 kiwi, peeled and sliced

pt. strawberries, capped and sliced

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. 

Gently fold in vanilla extract, lemon juice and cornstarch.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Leave in unopened oven 30 min. Finish cooling on a wire rack.

In a small bowl beat heavy cream and confectioners sugar until stiff peaks form, ; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top with fruit slices. 

Tex-Mex Turkey Meatloaf

1/4 C. finely chopped onion
1 Tbsp. vegetable oil
1 C. uncooked long grain rice
1 Tbsp. pressed or finely minced garlic
14.5 oz. can beef broth
15 oz. can black beans, rinsed and drained
2 lb. uncooked ground turkey
1 C. frozen whole kernel corn, thawed
1/2 C. bottled picante sauce
1/2 C. crushed tortilla or corn chips
2 tsp. taco seasoning
shredded cheese, chopped tomato, cilantro, sliced jalapeno, and/or lime wedges, if desired

In a saucepan, cook onion in hot oil over medium heat 5 min. or until tender. Stir in rice and garlic. Cook and stir 5 min., until rice is browned. Add broth. Bring to boiling; reduce heat. Simmer, covered 10-15 min.  or until rice is tender. Stir in beans; cool slightly, about 20 min.
Preheat oven to 350. Line a baking pan with parchment paper.
In a bowl, combine turkey, corn, picante, chips, and seasoning. Stir in rice mixture. In prepared pan, lightly form turkey mixture into a 10" X 5" loaf. Bake 1 hr. 15 min.- 1 hr. 30 min., until an instant read thermometer inserted in center reads 165 degrees. Let stand 10min. Sprinkle with garnish and serve with lime, if desired.

Spicy White Cheese Dip

• 1 small onion, finely diced
• 2 garlic cloves, pressed or finely minced 
• 2 (10-ounce) cans diced tomatoes and green chiles
• 3/4 C. milk 
• 1/2 tsp. ground cumin
• 1/2 tsp. coarsely ground black pepper
• 2 lb. white American deli cheese slices, torn
• Assorted tortilla and corn chips 
• 
  
• Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
• 
  
• Helpful Tip: To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.

Marinated Mozzarella

• 3 (8-oz.) blocks mozzarella cheese 
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 C. olive oil 
• 3 Tbsp. finely chopped fresh flat-leaf parsley
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Garnish: resh rosemary stems
• 
  
• Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
• Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish by spearing tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Stuffed Mushrooms With Pecans

• 2 medium leeks
• 16-oz. package fresh mushrooms (about 24 medium-size mushrooms)
• 1 tsp. salt, divided
• 2 shallots, minced
• 2 garlic cloves, pressed or finely  minced 
• 2 Tbsp. olive oil
• 1/2 C. grated Parmesan cheese
• 1/4 C. fine, dry breadcrumbs
• 1/4 C. pecans, chopped
• 2 Tbsp. chopped fresh basil
• Garnish: fresh basil sprigs
• 
  
• Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
• Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.
• Bake at 350° for 15 minutes.
• Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.

Bourbon Marinated Pork Tenderloin

• 2 1/2 lb. pork tenderloins 
• 3/4 C. soy sauce
• 1/2 C. bourbon
• 1/4 C. Worcestershire sauce
• 1/4 C. water
• 1/4 C. canola oil
• 4 garlic cloves, pressed or finely minced
• 3 Tbsp. brown sugar
• 2 Tbsp. ground black pepper
• 1 tsp. white pepper
• 1/2 tsp. ground ginger
• 1 tsp. salt
• Garnish: fresh parsley sprigs
• 
  
• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.

Pecan Bourbon Balls

• 16 oz. package powdered sugar
• 1/3 C. bourbon
• 1/4 C. butter, softened
• 50 pecan halves (about 1 1/4 cups)
• 2 C. (12 oz.) semisweet chocolate morsels
• 1 Tbsp. shortening
• 
  
• Stir together first 3 ingredients until blended. Cover and chill 8 hours.
• Shape mixture into 1-inch balls. Gently press pecan halves into 2 sides of each ball. Chill 8 hours or freeze for 1-2 hrs. 
• Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip bourbon balls in chocolate, and place on wax paper.
• Chill 1 hour or until hardened.

Kentucky Hot Browns

• 4 thick white bread slices 
• 3/4 lb. sliced roasted turkey
• Mornay Sauce
• 1 C. shredded Parmesan cheese 
• 3 plum tomatoes, sliced 
• 8 bacon slices, cooked 
• 
  
• Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
• Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
• Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

Mornay Sauce:

• 1/2 C butter 
• 1/3 C. all-purpose flour
• 3 1/2 C. milk 
• 1/2 C. shredded Parmesan cheese 
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 
  
• Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.

Strawberry Shortcakes

4 C. sliced fresh strawberries

1/2 C. sugar

2 1/3 C. Bisquick

2/3 C. milk

3 Tbsp. sugar

3 Tbsp. butter, melted

1 C. heavy whipping cream

1/4 C. powdered sugar

Place strawberries and sugar in a small bowl, stirring well; set aside.

Preheat oven to 425. In a medium bowl, mix Bisquick, milk, sugar, and melted butter until well blended. Drop by large spoonfuls onto an ungreased baking sheet. Bake 10-12 min. or until light golden. 

In a medium mixing bowl, beat whipping cream and powdered sugar using an electric mixer until stiff peaks form. 

Slice warm shortcakes in half. Place bottom halves on serving plates and top evenly with strawberries, including juice, and whipping cream. Place tops on shortcakes and serve immediately.

Avocado-Corn Salsa

2 C. fresh corn kernels
3 ripe avocados, peeled, pitted, and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 C. olive oil
1/2 C. fresh lime juice
1/4 C. chopped fresh cilantro or oregano
1/4 C. red wine vinegar
1 Tbsp. ground cumin
1 tsp. chili powder
4 drops hot sauce, or to taste
salt and pepper to taste
3 Tbsp. agave syrup

Bring a medium pot of water to a boil; add corn and cook 30 seconds. Drain and immediately rinse under cold water. Drain again and set aside.
Combine avocados, onion, and bell pepper in a large bowl; add reserved corn and toss gently.
In a small bowl, whisk together remaining ingredients; pour over avocado mixture and toss gently to coat. Cover and refrigerate up to 3 days.

Three Cheese Quiche

1 C. sliced fresh mushrooms
1 C. finely chopped onion
1 C. chopped fresh broccoli
5 eggs
2/3 C. milk
1/4 C. chopped roasted red peppers
1 C. shredded three cheese blend
1 frozen deep dish 9in. pie crust, unbaked

Heat oven to 375.
Cook mushrooms, onions, and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
Beat eggs and milk in medium bowl with whisk until well blended. Stir in vegetable mixture, peppers, and 1/2 C. cheese; pour into pie crust. Place on baking sheet.
Bake 35 min. top with remaining cheese; bake 5-10 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Regal Turkey Sandwich

2 1/4 in. thick slices of Italian country bread
5 slices cracked pepper deli turkey
2 slices Swiss cheese
1 Tbsp. strawberry preserves
1 tsp. spicy brown mustard
1 leaf green leaf lettuce

Toast bread. Spread mustard on one slice of bread and strawberry preserves on the other. On one slice of bread, layer lettuce, Swiss, and turkey. Top with remaining slice of bread.

Other Serving Suggestions: Substitute green leaf lettuce with spinach. Add an extra layer of flavor by mixing 1/2 tsp. balsamic vinegar into strawberry preserves before spreading. Try grilling this sandwich.

Spicy Apple-Glazed Meatballs

1 egg
1/4 C. milk
2 slices white or wheat bread, torn
1 lb. 85% lean ground beef
4 cloves garlic, pressed or finely minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. vegetable oil

Apple Glaze:
1 C. apple juice
1/4 C. soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, thinly sliced

For meatballs, in a large bowl, whisk together egg and milk. Add bread and let stand 10 min. Add ground beef, garlic, black pepper, salt, and cayenne; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 1 in. balls.
In a 12 in. skillet, heat oil over medium heat. Cook, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink in center, about 6 min. per batch. Transfer to a covered dish to keep warm. Drain fat from skillet and wipe clean.
For apple glaze, in a bowl, combine juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne. In the same skillet over medium heat, cook and stir sauce until thickened and bubbly. Cook and stir 2 min. more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions.