3 lb. baby red potatoes (halved or quartered if large)

Kosher salt and freshly ground black pepper

3/4 c. chopped dill pickles, plus 5 tablespoons brine

2 tbsp. red wine vinegar

3 celery ribs, chopped

1/4 c. chopped fresh flat-leaf parsley

3/4 c. mayonnaise

Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.

Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.

Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.

1 tbsp. extra-virgin olive oil

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin

kosher salt

Freshly ground black pepper

4 c. cauliflower rice

1 tbsp. tomato paste

2 c. shredded rotisserie chicken

1 c. canned black beans, rinsed and drained

1 c. frozen corn, defrosted

1 c. chopped cherry tomatoes

2 jalapeños, thinly sliced

1/4 c. freshly chopped cilantro

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

Lime wedges, for serving

In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.

Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.

Add tomato paste and stir until evenly combined and the cauli rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.

Top cauli rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.

Serve immediately with lime wedges.

1 bunch broccoli (approx. 1lb)

2 tablespoons extra virgin olive oil

2 tablespoons wine vinegar

2 teaspoons Dijon mustard

1 garlic clove, minced

1⁄4 teaspoon salt

1⁄4 teaspoon ground pepper

1 cup crumbled feta cheese

1 cup grape tomatoes or 1 cup cherry tomatoes, halved

1⁄2 cup very thinly sliced red onion

Cut broccoli into florets.

Pour enough water into saucepan to come 1 inch up side and bring to boil.

Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.

Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.

Add broccoli, feta cheese, tomatoes and onion.

Toss to coat.

3/4 cup butter or margarine

1-1/4 cups sugar

3 eggs

1 can (20 ounces) crushed pineapple, well drained

1-1/2 teaspoons lemon juice

4 cups firmly packed cubed white bread (crusts removed)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until top is lightly golden. Serve warm. Yield: 6 servings.

1/2 cup chopped onion

1/2 cup sliced celery

2 tablespoons butter

1 cup chicken broth

1/2 teaspoon baking soda

2 tablespoons cornstarch

2 tablespoons water

3/4 cup sauerkraut, rinsed and drained

2 cups half-and-half cream

2 cups chopped cooked corned beef

1 cup shredded Swiss cheese

Salt and pepper to taste

Rye croutons, optional

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

Yield: about 6 servings.

16 oz wide egg noodles, cooked according to package directions

1 head of green cabbage, shredded and lightly steamed, 5 min

1 onion, sliced

2-3 T butter or margarine

8 oz chicken stock

8- 10 oz sour cream

1 T parsley

6-8 slices of bacon, cooked and crumbled

Salt and Pepper

In a large skillet, sauté onion in butter or margarine, add cabbage and stock.  Add noodles and combine well.  Add sour cream, parsley and salt and pepper.

Top with bacon crumbles to serve

1 medium onion, sliced

½ red pepper, slice

½ green pepper, sliced

2 Tbsp butter

1 pound fresh shrimp, peeled and deveined

Juice of one lemon

1 Tbsp Old Bay seasoning

1 tsp garlic salt

Flour tortillas

Sauté onion and pepper in butter until crisp-tender

Add remaining ingredients, except tortillas and sauté 5 min or until shrimp is pink.  Serve on tortillas.  If desired, top with salsa, sour cream, shredded cheese and guacamole.

Serve 6-8

4 chicken Breasts

3 Tbsp olive oil

1 cup barbeque sauce

8 slices bacon, cooked crisp, drained

4 slices Pepper Jack or Swiss cheese

1 cup dried onions

Salt and pepper

Season chicken with salt and pepper and sauté in olive oil until no longer pink

Top with bacon, cheese and dried onion

Serve over a bed of rice or on a bun

1 package (36) Oreos

8 oz. cream cheese, softened

2 24 oz packages of white almond bark or melting chocolate

Valentines sprinkles

Mini heart cookie cutter

Instructions:

Line a baking sheet with parchment paper.

Process Oreos (including filling) in your food processor, until you have an Oreo “sand”.

In a large bowl, combine crushed Oreos and softened cream cheese.

Mix together with your hands until well combined.

Take a piece of parchment paper and lay a big heaping spoonful of the cookie mixture.

Fold over the parchment and press the cookie mix into about a 1/2 inch layer.

Using your mini heart cookie cutter, cut out cookie shapes.

Repeat until all of the mixture has been cut into heart shapes.

Chill them in the refrigerator for about an hour.

Then, melt almond bark or chocolate in the microwave on 30 second intervals, stirring well between.

Dip Oreo hearts into the melted almond bark/chocolate and place back onto the parchment.

Coat with Valentines sprinkles immediately, before the coating dries.

Chill again in the refrigerator until the coating is set.

3 chicken breasts, cooked/grilled

1 pound thick cut bacon, cooked

8 ounces of cream cheese

1 cup cheddar and jack cheese mix, shredded

½ packet Ranch Seasoning

4 large tortillas, burrito sized

Chop the chicken and the bacon into a small dice (see picture above)

Add all the ingredients except the tortillas into a large bowl and mix well.

Spread a quarter of the mixture onto each tortilla evenly.

Roll into a pinwheel, tightly.

Cut into 1″ pieces and serve cold or if you want to heat, cook at 400 degrees for 10 minutes