Roasted Corn with Queso, Cilantro and Chile

Ingredients

4 large ears corn

butter

sea or kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated

4 tablespoons fresh cilantro, minced

4 teaspoons chile powder

1 lime, cut into four wedges

 

Directions

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.
2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

Rhubarb-Pineapple Crisp

Ingredients

• 2 cups sliced fresh or frozen rhubarb, thawed and drained
• 1 can (20 ounces) unsweetened pineapple tidbits, drained
• 1/2 cup sugar, divided
• 2 tablespoons plus 1/3 cup all-purpose flour, divided
• 1/3 cup quick-cooking oats
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup cold butter
• Whipped cream or blue bell, optional

Directions

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray.
• In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden

Nutritional Facts 1 serving (calculated without whipped cream) equals 232 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 106 mg sodium, 39 g carbohydrate, 2 g fiber, 2 g protein.

Melt in your mouth chicken breast

Ingredients

4 boneless chicken breast halves

1 cup mayo

1/2 cup freshly grated parmesan cheese

1 1/2 teaspoons seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

Directions

Mix mayonnaise, cheese and seasonings

Spread mixture over chicken breast and place in baking dish.

Bake at 375°F for 45 minutes.

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Ingredients

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Luby’s Bacon Cheese Steak

Ingredients

1/2 cup cooked bacon pieces
1/2 cup sliced green onions
1 cup shredded American cheese
4 slices white bread, crust removed
1/4 cup beef broth
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
1.5 pounds ground beef chuck
1 extra large eggs

Directions

1 Mix bacon, American cheese and sliced green onions in a bowl. Set aside.
2 Place white bread and beef broth in a large mixing bowl. Work together until bread has absorbed all of broth and is soft. Add salt, pepper, ground beef and eggs, then blend together using your hands. Chill mixture well.
3 Divide meat mixture into 4 equal portions. Work each potion into a firm ball, and place between 2 pieces of plastic wrap. Using your hands, flatten ball out into an oval. Refrigerate until ready to cook.
4 Preheat oven to 350*F. In a large skillet on medium high heat, cook two or three steaks 3 minutes on each side. Remove and place on a foil-lined baking sheet.
5 Distribute cheese mixture evenly among cooked steaks. Place steaks in oven about 2 minutes to melt cheese topping.

Luby's Cafeteria Macaroni and Cheese

Ingredients

2 cups dry shells  (8 oz.)

2 tablespoons nonfat dry milk powder

2 tablespoons all-purpose flour

1 tablespoon butter, melted

1 1/4 cups boiling water

3 cups American Cheese and Cheddar mixed together, shredded (12 oz.)

Directions

1 Cook macaroni according to package directions

2  Heat oven to 350ºF.

3  In a large bowl, mix dry milk, flour, and butter.
4  Gradually add boiling water, beating constantly.
5  Add 1 1/2 of the cheese and continue beating until smooth and creamy.
6  Stir in macaroni, 1 cup of the remaining cheese, and salt.
7  Transfer to lightly greased 2-qt baking dish.
8  Cover with foil.
9  Bake 25 minutes.
10  Remove foil.
11  Sprinkle with remaining 1/2 cup cheese.
12  Continue baking 1 minute or until cheese melts.

Cilantro-Lime Vinaigrette

Ingredients

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

Directions

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Corn Salad with Queso Fresco

Ingredients:
4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, chopped (and seeded if desired)
1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette
1 large avocado, pitted, peeled, and cubed
Salt and pepper to taste
Instructions:
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese. Toss with Cilantro-Lime Vinaigrette. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper. Serves 10-12.

Skillet Meatballs and Noodles in Creamy Herb Sauce

Ingredients

• 1 pound 85 percent lean ground beef
• 1 (5.2-ounce) package Boursin cheese with garlic and herbs, crumbled
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 2 tablespoons all-purpose flour
• 3 1/2 cups low-sodium chicken broth
• 8 ounces egg noodles
• 1/4 cup white wine
• 1/4 cup finely chopped fresh chives

Instructions

• 1. Combine beef, 5 tablespoons Boursin cheese, ¾ teaspoon salt, and ¼ teaspoon pepper in medium bowl and knead gently until combined. Form mixture into 1-inch meatballs. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate and pour off all but 1 tablespoon fat from pan.
• 2. Cook onion in reserved fat until browned, 6 to 8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, noodles, and wine and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 5 minutes. Add meatballs and simmer, covered, until meatballs are cooked through and noodles are al dente, about 4 minutes. Off heat, stir in remaining Boursin and chives. Season with salt and pepper. Serve.

Herb Crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup whole wheat Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

 

Directions

Preheat oven to 450 degrees F. Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops, saute for 2 minutes or until golden brown. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.