Vegetable Garden Salsa

Ingredients

• 6 medium tomatoes, finely chopped

• 3/4 cup finely chopped green pepper

• 1/2 cup finely chopped onion

• 1/2 cup thinly sliced green onions

• 6 garlic cloves, minced

• 2 teaspoons cider vinegar

• 2 teaspoons lemon juice

• 2 teaspoons olive oil

• 1 to 2 teaspoons minced jalapeno pepper

• 1 to 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 to 1/2 teaspoon cayenne pepper

• Tortilla chips

Directions

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Bacon Ranch Pasta Salad

Ingredients

• 1 (12 ounce) package uncooked tri-color rotini pasta
• 10 slices bacon
• 1 cup mayonnaise
• 3 tablespoons dry ranch salad dressing mix
• 1/4 teaspoon garlic powder
• 1/2 teaspoon garlic pepper
• 1/2 cup milk, or as needed
• 1 large tomato, chopped
• 1 (4.25 ounce) can sliced black olives
• 1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Triple Pork Sliders

With the Super Bowl coming up this weekend, you'll need some snack for the game.  While they're throwing around the old pigskin, try the triple pork sliders.  With spicy mayo and chorizo, these will definitely kick the game up a notch.

Ingredients

• 1 1/2 pounds ground pork

• 1/2 pound fresh Mexican chorizo sausage, casings removed

• 1/4 cup finely grated pepper jack cheese

• 1 small shallot, finely chopped

• 1 clove garlic, finely chopped

• Kosher salt and freshly ground black pepper

• 8 slices applewood smoked bacon, cooked crisp

• 16 small dinner rolls, sliced in half

• Curly leaf lettuce

• 3 sliced plum tomatoes

• Smoked Paprika Mayonnaise, recipe follows

Smoked Paprika Mayonnaise:

• 1/4 cup mayonnaise

• 1 tablespoon smoked paprika

• 1 teaspoon hot sauce (recommended: Sriracha)

Directions

1. Preheat a flat top grill pan to medium-high heat.

2. In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.

3. Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.

Smoked Paprika Mayonnaise:

Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.

Grilled Sausage with Potatoes and Green Beans

Ingredients

• 3/4 pound fresh green beans, trimmed and halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

Directions

1. Preheat an outdoor grill for high heat.
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Hasselback Potatoes

Ingredients

• 6 Yukon Gold potatoes
• 1/4 cup olive oil
• 1 clove garlic, pressed
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon celery salt
• 1 tablespoon grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Thinly slice each potato several times, stopping just short of cutting all the way through.
3. Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
4. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.

Easy Herb Stuffing

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Ingredients

• 1 cup butter
• 2 cups chopped celery
• 1 cup chopped onion
• 2 teaspoons Thyme Leaves
• 1 1/2 teaspoons Poultry Seasoning
• 1 teaspoon seasoned salt
• 1/2 teaspoon Black Pepper, Ground
• 12 cups dry unseasoned bread cubes
• 4 cups chicken broth

Directions

1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned.