Entries by Tasha Webster

Ingredients:
1 4-inch piece of baguette
2 slices low sodium applewood-smoked bacon
1 1/2 tsp. store bought pesto
1 1/2 tsp. low fat mayo
1 spear romaine lettuce
2 thick slices of heirloom tomato
1 thick slice of fresh mozzarella
kosher salt and fresh ground pepper

Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper. [Full story »] 

Ingredients:
4 loin pork chops
garlic salt
black pepper
2 tbsp. chili seasoning
1/2 cup barbecue sauce

Preheat broiler. Place pork chops on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with barbecue sauce, broil 1 minute, turn, brush with more sauce and broil and additional minute. Serve hot. [Full story »] 

Ingredients:
1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

Directions:
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Mustard Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature.
[Full story »] 

This is a delicious recipe. You can double or even triple the recipe depending on how many people you plan to feed.

Ingredients:
1 skinless and boneless chicken breast
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red onion
(I also like to use mushrooms)

Marinade:
1 1/2 tbsp. olive oil
1 1/2 tbsp. lemon juice
1/2 - 1 tsp. paprika (if you like spicy, use 1 teaspoon)
1/2 tsp. chili flakes
1/2 tsp. ground cumin
1/4 of one small onion
2 cloves garlic
1/4 tsp. salt
1 tbsp. chopped fresh parsley or dried parsley

For Grilling:
2 tbsp. olive oil for brushing

Method:
Cut chicken into small cubes (a total of 16 pieces), pat dry and marinate with the ingredients for 1 hour.
Thread 4 pieces of chicken meat with two pieces each of green and yellow bell pepper and onion onto a metal or bamboo skewer. Repeat.
While grilling, brush the kebabs with olive oil.

Note:
If using bamboo skewers, soak them in cold water overnight so they don't get burned during the grilling process. [Full story »] 

Ingredients:
2 medium-size ripe avocados, cubed
1 (15.5-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
1 fresh jalapeño pepper, seeded and diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Gently mix everything together. Best if refrigerated for atleast and hour. [Full story »] 

Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

For the Chicken:
4 lb. whole chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

Directions for the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:
Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving. [Full story »] 

Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped cilantro
1 pkg. taco seasoning, divided
1 lb. cod, grouper or tilapia (1 inch cubes)
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 pkg. soft taco shells, warmed
Toppings: shredded cabbage, tomato, lime juice and salsa.

Combine sour cream, mayonnaise, cilantro, 2 tbsp. seasoning mix in bowl.

Combine fish, vegetable oil, lemon juice and remaining taco seasoning in bowl; pour into skillet. Cook, stirring constantly, over medium-high heat for 4-5 minutes until fish flakes.

Fill shells with mixture and garnish with toppings. [Full story »] 

Ingredients:
3 grilled chicken breast fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
1 medium onion, thinly sliced, separated into rings
1 cup shredded lettuce
4 large pita bread pockets, halved

Directions:
1. Blend salad dressing and dill in a small bowl. Set aside.
2. Grill chicken breasts. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing.

Olive Oil Oven Fries
Ingredients:
2 large russet potatoes (about 1 1/2 pounds)
2 tablespoons olive oil
8 medium garlic cloves, smashed
2 teaspoons kosher salt

Directions:
Heat oven to 475 degrees F and arrange rack in top.
Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately. [Full story »] 

Mexican Rice
Ingredients:
2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt

Directions:
Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.

Guacamole
Ingredients:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions:
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. [Full story »] 

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
11/2 cups frozen corn, thawed (optional)
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Directions:
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. [Full story »] 

Here is a BBQ recipe to gear up for Barnesville's BBQ & Blues this weekend. I hope you will enjoy!

BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1 ounce lemon juice
1 ounce Worcestershire sauce
4 ounces apple cider vinegar
1 ounce light corn syrup
4 ounces paprika
For the spaghetti:
1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti


Directions for sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.
[Full story »] 

Ingredients:
4 cups broccoli florets (no stem, about 1 bunch)
1 cup white raisins
1 med. purple onion, chopped
1 cup grated cheddar cheese
8 slices bacon, fried and crumbled
1 cup mayo
2 tbsp. apple cider vinegar
2 tbsp. sugar

Mix mayo, vinegar and sugar and let stand for a while. Combine broccoli, raisins, onion and cheese and sauce mixture. Add crumbled bacon on top. [Full story »] 

I would also recommend a roasted garlic couscous with this dish.

Ingredients:
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Directions:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish. [Full story »] 

Ingredients:
6 eggs, hard boiled, cooled, and peeled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon finely chopped chives
Hot pepper sauce
Paprika
Salt and pepper
Variation: add 1 teaspoon chopped canned jalapeno peppers

Directions:
Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. [Full story »]