Mom's Taco Sald

French dressing is the key ingredient in Mom’s taco salad. The sweet and creamy condiment complements the spicy and crunchy Doritos. My boyfriend loves it because it’s the only time I buy Doritos, and he gets to snack on the leftover chips. This is by far the most filling salad I have ever had; it might just be your new favorite Super Bowl meal!

Taco Salad

Ingredients

1 pound ground beef
1 head lettuce
1 large tomato
4 ounces shredded cheddar cheese
½ bottle of French dressing
½ can of kidney beans
1 cup Doritos

Steps

1. Chop ½ head of lettuce and tomato, place in large mixing bowl.

2. Brown ground beef in a skillet and drain.

3. Transfer the beef into the mixing bowl with the lettuce and tomato.

4. Pour half a bottle of French dressing in the bowl.

5. Drain the can of kidney beans and pour half of the beans in the bowl, stir well.

6. Top with cheese and Doritos.

Italian Sausage with Fennel and Grapes

I love sausage! One of my favorite meals is acorn squash stuffed with sausage and pineapple. When I discovered another sausage and fruit pairing – sausage with grapes – I had to try it. This recipe pairs sausage with grapes, onions and fennel. My local supermarket didn’t have fennel, but I am lucky enough to live across the street from Whole Foods and they have everything. If you can’t find fennel, celery can be substituted.

This recipe is adapted from The Earthbound Cook by Myra Goodman, a meaty cookbook my vegan sister liked enough to give me for my birthday.

Italian Sausage with Fennel and Grapes

1 Tablespoon Olive Oil
1 pound Italian sausage (I used Bob Evans)
1 Tablespoon Balsamic Vinegar
1 large onion
1 large bulb fennel
5 crushed garlic gloves
2 cups red grapes

Steps

1. Chop fennel into 1/8 inch size pieces. Also chop onion into ¼ thick slices.

2. Preheat oven to 400 degrees.

3. Heat olive oil in a large pot. Add sausage and brown.

4. Transfer the sausage to a plate lined with a paper towel.

5. Place balsamic vinegar in a large bowl. Add onion, fennel and garlic. Toss to coat.

6. Add grapes to the onion mix, toss to coat.

7. Transfer mixture into large pot, cook over medium heat stirring frequently.

8. When the onion and fennel soften, add the sausage back in the pot.

9. Transfer the pot into the oven and roast for 40 minutes. Serve hot.

Salmon Cakes

My boyfriend returned from the University of Michigan waiting room last November with a surprise…a recipe he tore out of a health magazine. At first glance it looked difficult. I’m a Marylander who has never made crab cakes; could I really take on salmon cakes? It turns out they are pretty simple!

Here is the recipe I used. It pairs well with tartar sauce, or you can do as the magazine recommends and make it extra healthy by serving the cakes with Greek yogurt.

Salmon Cakes

Ingredients

1 1b cooked, flaked salmon

¼ cup panko breadcrumbs

1 egg, slightly beaten

½ cup mayonnaise

Juice of 1 lemon

2 t mustard

½ white onion, chopped

2 T chopped parsley

Dash or two…or five of hot sauce

Steps

1. In a large bowl combine all ingredients and mix well.

2. Spray a large skillet with cooking spray and heat over medium heat.

3. Use your hands to form patties out of the mixture, and place on skillet.

4. Sauté 3-4 minutes on each side until golden brown.

5. Serve with tartar sauce.

Parmesan Cabbage

I received a Rachael Ray magazine subscription for Christmas and I was quite pleased to find the first issue already in my mail box Sunday night.

This recipe for Parmesan cabbage stuck out to me. I enjoy corned beef and cabbage on St. Patrick ’s Day every year, but I rarely eat the vegetable on the 364 otherwise. I was also happy to see that cabbage goes well with pork because I had mango chutney I was dying to use (another Christmas gift).

The pork and cabbage turned out to be flavorful and hearty dinner.

Parmesan Cabbage

Ingredients

1 T Olive Oil

½ Cup Chopped Onion

2 Cloves Garlic

Salt and Pepper

Half a head of green cabbage, chopped

½ Cup Chicken Broth

2/3 Cup Grated Parmesan Cheese

Steps

1. Chop the onions and cabbage.

2. Heat the olive oil at medium heat in a large pot.

3. Add onion, garlic, and a dash of salt.

4. Cook about 5 minutes, until soft.

5. Add cabbage, cook 5 more minutes.

6. Add ½ cup chicken broth.

7. Cover pot and cook about 10 minutes.

Stir in 1/3 cup cheese. Serve and top with remaining cheese and ground pepper.

White Chili

I made it through the holidays (and my holiday help job) without so much as a stuffy nose, but as soon as it was over I got a cold. I’m a big fan of gulping down tea and soup, but when I’m hungry I need something a bit more satisfying. Helllooo chili!

White Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cooked, boneless chicken breast half, chopped
• 1.5 cans chicken broth
• 1 (4 ounce) can canned green Chile peppers, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon cayenne pepper
• 2.5 cans great Northern beans, do NOT drain

Directions

1. Heat the oil in a skillet over medium heat.
2. Place the onions and garlic in skillet and sauté for 10 minutes, or until onions are tender.
3. Place onions, the chicken, chicken broth, green Chile peppers, cumin, oregano and cayenne pepper into slow cooker.
4. Cook for 3 hours on high, 1 hour on simmer.