Bay-smoked Potatoes

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs small-to-medium russet potatoes (about 8-10)
• 14 california bay leaves or 14 turkish bay leaves
• 2 -5 tablespoons olive oil
• 2 tablespoons coarse salt, divided
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 400°; dry washed potatoes and toss with 1-3 t olive oil.
• 2 place bay leaves on the bottom of a heavy, shallow casserole with cover; sprinkle with 1 t coarse salt; place potatoes on top and sprinkle with remaining 1 t coarse salt.
• 3 cover tightly, using aluminum foil if necessary and bake 1 hour; remove potatoes, cut in half and drizzle with remaining 1-2 t olive oil; season with salt and pepper and serve hot.

Almond And Lime Lemonade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 cups cold water
• 1 (12 ounce) can frozen lemonade concentrate, thawed
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• 2 (6 ounce) cans pineapple juice
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract

Recipe

• 1 in a 2-quart pitcher, combine water, lemonade, and orange juice concentrates, pineapple juice, lime juice, vanilla, and almond extract until well blended.
• 2 chill until cold; serve over ice.

Atayef Mehshi

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 1 (1/4 ounce) envelope dry yeast
• 1 teaspoon sugar
• 1 1/4-2 cups warm water
• 1 1/2 cups all-purpose flour
• 1 teaspoon vegetable oil
• 2 cups ground walnuts
• 3 tablespoons sugar
• 2 teaspoons cinnamon

Recipe

• 1 dissolve yeast and sugar in 1/2 c of warm water. cover lightly with a damp cloth and leave in a warm place for about 20 minutes, or until mixture begins to foam.
• 2 warm a large mixing bowl by rinsing with hot water and drying thoroughly. sift flour into warmed bowl. make a depression in the center, pour in yeast mixture, and beat into flour. continue beating, gradually adding the remaining warm water until mixture is the consistency of pancake batter. cover mixture with a damp cloth and leave in a warm place for 1 hour, or until bubbly.
• 3 in a small bowl , prepare filling by mixing walnuts , sugar, and cinnamon. set aside.
• 4 preheat oven to 375.
• 5 place vegetable oil in a heavy skillet and swirl to coat evenly. heat pan over high heat.
• 6 pour about 1/4 c batter into heated pan. tilt pan gently to even out batter, but keep pancake fairly thick and round. cook until it begins to bubble and comes awy easily from pan. cook only one side of pancake.
• 7 use a spatula to remove pancake from pan and place panckae on a greased cookie sheet or baking pan. put 2 tbsp of walnut filling on uncooked side of panckae and fold in half. firmly pinch edges together to keep filling in place.
• 8 repeat with remaining batter and filling, adding oil to pan as needed
• 9 when all pancakes are filled, place cookie sheet or baking pan in oven and bake for 10 to 15 minutes. remove from oven and cool slightly. dip pancakes in syrup or serve with cottage cheese our sour cream.

Baked Italian Herb Chicken

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 3 chicken breasts
• 4 teaspoons italian herb seasoning
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon fresh coarse ground black pepper
• 1 bay leaf
• 6 teaspoons butter
• 1 onion
• 5 -8 baby red potatoes

Recipe

• 1 preheat oven to 450°f.
• 2 make a pocket out of foil and place chicken breasts inside.
• 3 coarsely chop the potatoes (do not peel potatoes) and onions and put inside the foil pocket on top of the chicken.
• 4 add salt, pepper, butter, italian herb seasoning and butter. toss to coat all ingredients well. add more salt and pepper if desired.
• 5 place bay leaf on top.
• 6 seal the foil pocket and place on a cookie sheet and bake for 30-45 minutes until chicken is done.
• 7 allow pocket to sit for 5 minutes before you try to open it. the steam is very hot and can burn you.

Bay Flavored Brown & Wild Rice

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup brown rice
• 3 tablespoons wild rice
• 2 1/4 cups chicken stock or 2 1/4 cups water
• 2 -4 bay leaves
• 1/4 cup freeze dried shallots or 1/4 cup one large fresh shallot, finely minced
• 1 teaspoon butter
• 1/2 teaspoon salt, use if using water instead of chicken stock (optional)

Recipe

• 1 if using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
• 2 in a 2 quart saucepan, sauté shallots in butter until lightly browned.
• 3 add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
• 4 bring to a rapid boil, cover, and reduce to a simmer.
• 5 simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. fluff with a fork.
• 6 if any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.

Blueberry Barbecue Sauce

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, smashed
• 1/4 cup zinfandel
• 1/3 cup cider vinegar
• 2 1/2 pints fresh blueberries
• 1/3 cup firmly packed light brown sugar
• 1 tablespoon worcestershire sauce
• 1 lemon, juice of
• red pepper flakes (large pinch or to taste)
• chili powder (large pinch or to taste)
• salt
• fresh ground black pepper

Recipe

• 1 in a small skillet over medium heat, warm the oil; stir/sauté the onion and garlic for 5 minutes or until softened.
• 2 add in the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
• 3 transfer mixture to a slow cooker and add in the remaining ingredients.
• 4 cover and cook on low for 6-8 hours or until thick.
• 5 if the sauce is not thick enough for you, remove the lid, turn the cooker to high, and cook up to 30 minutes until it reaches the desired consistency.
• 6 puree with a hand held immersion blender (or transfer to a food processor and process until smooth).
• 7 season with salt and pepper to taste.
• 8 let cool, then transfer to a jar and store, tightly covered, in the refrigerator up to 2 months.

Blueberry Apples

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 1
• 1 apple
• 1/2 cup blueberries (or as many will fit to fill ramiken)
• 1 tablespoon brown sugar
• 2 teaspoons vanilla
• butter
• whipped cream or whipped vanilla ice cream

Recipe

• 1 core and quarter apple (do not peel) arrange standing around edge of buttered ramiken mix together blueberries, brown sugar and vanilla fill the centre of the ramekin with the blueberry mixture dot the top with 2 teaspoons butter cover ramiken with plastic wrap.
• 2 pierce top of wrap once or twice.
• 3 place ramiken on plate.
• 4 microwave on high for 3 minutes, check and add 1 minute at a time until the apple falls.
• 5 serve warm top with a blob of whipped cream or vanilla ice cream.
• 6 microwave one ramiken at a time other berries can be substituted.
• 7 diabetics leave the brown sugar out or use sugar substitute.