Creamy Mustard Rice

CREAMY MUSTARD RICE


1 bell pepper, diced
Butter
2 c. cooked rice
Mustard
Cream
Salt and pepper to taste

Saute bell pepper in butter. Combine with rest of ingredients.

Dilly Chicken Sandwiches

DILLY CHICKEN SANDWICHES

4 boneless, skinless chicken breasts
6 Tbsp. butter, softened, divided
1 clove garlic, minced
3/4 tsp. dill, divided
Bread
4 Tbsp. cream cheese, softened
1-2 tsp. lemon juice


Pound chicken breasts to flatten. Melt 3 Tbsp. butter in a skillet. Add garlic and 1/2 tsp. dill. Cook chicken until done. Remove from skillet.

Spread bread on one side with butter. Brown buttered side of bread in skillet until golden brown.

In a small bowl, mix cream cheese, lemon juice, and 1/4 tsp. dill. Spread unbuttered side of bread with cream cheese mixture. Top with chicken.

Lemon Linguine

LEMON LINGUINE

8 oz linguine or other pasta
4 Tbsp. butter
1 Tbsp. lemon juice
1 1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. Mrs. Dash lemon-pepper seasoning
1/4 c. grated parmesan

Cook pasta according to package directions. While pasta is cooking, combine butter, lemon juice, and seasonings. Cook and stir until melted.

Drain pasta. Add to butter mixture and toss to coat. Add parmesan and mix well.

Sweet and Tangy BBQ Beef

SWEET AND TANGY BBQ BEEF

1 lb ground beef
1 medium bell pepper, chopped
2 medium onions, chopped
1/2 c. olive oil
2 c. cooked rice
1/4 c. pickle juice (liquid from jar of pickles)
3/4 c. BBQ sauce
Salt and pepper to taste

Brown ground beef, bell pepper, and onions in oil. Combine with rest of ingredients.

*Pickle liquid and BBQ sauce are both salty, so be sure to taste before you add salt!

Double Chocolate Shortcake

DOUBLE CHOCOLATE SHORTCAKE

1 3/4 c. flour (I use GF oat flour)
1/2 c. sugar
1/4 c. + 2 Tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
Dash salt
1 stick (4 oz) butter, cubed
1 egg
3/4 c. milk (I use 1/2 c. cream + 1/4 c. water)
1/2 c. chocolate chips

Preheat oven to 450. Grease a 9-inch round cake pan.

Food processor version (easier): Pulse flour, sugar, cocoa powder, baking powder, baking soda, and salt a few times until combined. Add butter to bowl. Pulse a few times until butter starts to mix in. Add egg and milk. Pulse a few more times until it just forms dough. Add chocolate chips and pulse a few times until mixed evenly.

Regular version: Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg and milk just until moistened. Stir in chocolate chips.

Spread into prepared pan. Bake 15-20 minutes until toothpick inserted in the middle comes out almost clean (a few crumbs is okay).

Serve warm with freshly whipped cream and sliced or chopped fruit.

By weight:
210 gr GF oat flour
100 gr sugar
30 gr cocoa powder