Bethany's Recipe Box

INGREDIENTS 1 tablespoon olive oil 1 lbs ground beef, you can use either 90/10 or 80/20 2 cups beef or chicken broth 1/2 cup tomato sauce or puree 1 tablespoon chili powder 1 tablespoon unsweetened cocoa powder 2 teaspoons Worcestershire sauce 2 teaspoons chili flakes 2 teaspoons paprika  2 teaspoons soy sauce 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper, to taste PREPARATION In a large pot heat oil over medium heat and then add in ground beef. Use your spoon or spatula to break up the meat. Cook for 3 to 5 minutes, until most of the pink is gone. Add in broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne pepper. Bring to a simmer, and then lower the flame. Cover the pot, and cook for 35 to 40 minutes, stirring frequently to prevent chili from sticking to the bottom. Season with salt and pepper and enjoy.

By: Melissa Jo INGREDIENTS   5-6 russet potatoes peeled & sliced  8 bone in skin on chicken thighs 2 lemons juiced + zested 1/2 cup olive oil 2 tsp oregano 2 tsp kosher salt  2 tsp pepper 1 tsp paprika 1-2 tsp Italian herb seasoning 1 tsp garlic powder 4 tsp minced garlic with red chili peppers INSTRUCTIONS  In a bowl add in lemon juice, olive oil, minced garlic with red chili peppers, oregano, 1 tsp salt, 1 tsp pepper, and whisk everything together. (taste and adjust as needed). Peel the potatoes & cut into wedges and add them to a 9 x 13 baking dish. Pour half of your lemon oil mixture over the potatoes. Toss. Add chicken thighs evenly over the top of the potatoes. Season chicken with garlic powder, paprika, Italian herb seasoning, 1 tsp salt, and 1 tsp pepper. Over the chicken pour the rest of the lemon oil mixture evenly. Bake in the oven at ...

Grandpa's Benihana Ginger Dressing Dressing: ▪️1/4 Cup Celery, chopped ▪️1/3 Cup Carrot, peeled and chopped ▪️1/4 Cup + 1 Tbsp Yellow Onion, chopped ▪️1/4 Cup Fresh Ginger Root, chopped ▪️1 tsp Fresh Lemon Juice ▪️1 Tbsp Tomato Paste▪️3 Tbsp Sugar▪️1 Tbsp Kosher Salt▪️1/4 tsp Pepper▪️1/4 Cup Avocado Oil (or other neutral oil)▪️1/3 Cup Rice Vinegar▪️1 Tbsp + 2 tsp Soy Sauce▪️1/2 Cup Water▪️ Salad:▪️Iceberg Lettuce, torn in bite sized pieces▪️Carrot, sliced in matchsticks▪️Cherry Tomatoes, sliced in half▪️ 1️⃣ Place all the ingredients for the dressing into a blender or food processor and blend until smooth. 2️⃣ Place the iceberg lettuce, carrot, and cherry tomatoes in bowls and pour the dressing on top. 3️⃣ Store extra dressing in an airtight container in the fridge for up to 4 days (mix it before using), or freeze it in an ice cube tray for longer shelf life. Enjoy! ⏲20 minute total prep + cook time Recipe makes ~1+1/2 cups of dressing

Ingredients: 1 ½ pounds cooked shrimp, peeled and deveined 1 medium white onion, finely chopped ½ cup lime juice (freshly squeezed) 2 medium tomatoes, diced 1 cucumber, peeled and diced 1 jalapeno pepper, seeded and minced 1 bunch fresh cilantro, chopped 1 cup tomato and clam juice cocktail (such as Clamato) ½ cup ketchup 1 tablespoon hot pepper sauce (to taste) 1 large avocado, diced Salt and freshly ground black pepper to taste Instructions: Marinate the onion: In a small bowl, combine the chopped onion with lime juice and let it sit for about 10 minutes to mellow the onion’s flavor. Mix the shrimp and vegetables: In a large bowl, combine the shrimp, tomatoes, cucumber, jalapeno, cilantro, salt, and pepper. Prepare the sauce: Stir the tomato and clam juice, ketchup, and hot pepper sauce into the shrimp mixture. Mix until everything is well combined. Fold in the avocado and marinated onion: Gently fold in the avocado and the marinated onions with their lime juice. Chill and serve: Let...

recipe by: Melissa Weist ▪️16 oz. Dry Lasagna Noodles ▪️Olive Oil ▪️6 Tbsp Butter ▪️6 Tbsp Flour ▪️6 Cups Milk ▪️2 tsp Kosher Salt ▪️1/2 tsp Fresh Ground Black Pepper ▪️1/4 tsp Nutmeg ▪️1/8 tsp Cayenne Pepper ▪️3 Cloves Garlic, finely chopped ▪️16 oz. Broccoli, finely chopped ▪️5 oz. Baby Spinach, roughly chopped ▪️8 oz. Shredded Rotisserie Chicken Breast (2+1/2 Cups) ▪️1 Cup Grated Parmesan Cheese, divided▪️ 1️⃣ Preheat the oven to 425F. Bring a large pot of generously salted water to a boil.  2️⃣ Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into pieces before boiling).  3️⃣ Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it’s melted add the flour. Cook the flour for 1 min, whisking constantly, then start gradually adding the milk 1 cup at a time, whisking so that...

Earl said he wanted this for his birthday cake so I made it. I thought it would be gross but it was actually very good and very moist! It’s a keeper! Ingredients 1 cup olive oil (not extra virgin) 3 large eggs 11/2 cups granulated sugar, plus 2 top for sprinkling the top 2 tsp vanilla extract 1/2 cup lemon juice zest from 3 lemons 1 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 2 cups all purpose flour 1 cup whole milk powdered sugar for dusting Instructions Preheat oven to 350F. Prepare a 9" pan by greasing the bottom and the sides well In a large mixing bowl, whisk together the olive oil, eggs, and sugar. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain. Pour the batter ...

1 bag of collard greens 1bag of mustard greens 1 chopped jalapeño 2 ham hocks 1/2 cup apple cider vinegar 1 large yellow onion 8 cups chicken broth 1 Tbl spoon Worcestershire 1/4 cup brown sugar 2Tbl spoon butter Sauté jalapeno and onions until soft in butter Add everything else and simmer for 2 1/2 hours until tender. Salt and pepper to taste adjust other ingredients to taste at the end

Ingredients 1 package (8-1/2 ounces) cornbread/muffin mix 1 can (4 ounces) chopped green chiles, undrained 1/8 teaspoon ground cumin 1/8 teaspoon dried oregano Pinch rubbed sage 1 cup mayonnaise 1 cup sour cream 1 envelope ranch salad dressing mix 2 cans (15 ounces each) pinto beans, rinsed and drained 2 cans (15-1/4 ounces each) whole kernel corn, drained 3 medium tomatoes, chopped 1 cup chopped green pepper 1 cup chopped green onions 10 bacon strips, cooked and crumbled 2 cups shredded cheddar cheese Directions Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and ...

Yes, rice. I made gumbo for a parade party we hosted and my friend, Denice, offered to bring the rice. Because, gumbo must have rice. Just like beans must have rice. I was expecting just plain old rice…but this woman shows up with a rice that could be eaten by itself and it definitely ups the game of whatever you serve it with! Denice’s Rice 1/2 cup canola oil 1 large yellow onion, diced 1/4 cup unsalted butter, softened 1 bay leaf 2 teaspoons salt 2 cups uncooked jasmine rice 3 cups chicken broth or water Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes. Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.