Fair Sausage and Peppers

It wouldn’t be a county fair with questionable sausage and peppers that have probably been cooking for far too long.

Ingredients

• 8 (4 ounce) links Italian sausage

• 1 tablespoon garlic flavored olive oil

• 3 medium (blank)s green bell pepper, seeded and cut into strips

• 2 medium (blank)s red bell peppers, seeded and cut into strips

• 1 yellow bell pepper, seeded and cut into strips

• 1 (14.5 ounce) can diced tomatoes, drained

• 2 tablespoons Italian seasoning

• 6 cloves garlic, chopped

• 1 large onion, cut into wedges

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella cheese

• 2 tablespoons garlic flavored olive oil

Directions

• Step 1

  Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.

• Step 2

  Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.

• Step 3

  Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

Fair Funnel Cakes

It wouldn’t be a fair without funnel cakes. During our Virtual Fair, we’ll be sharing our favorite fair foods. Also, don’t forget to enter our fair contests!

Ingredients

• 1 egg

• ⅔ cup milk

• ¼ teaspoon salt

• 2 tablespoons white sugar

• 1 ⅓ cups sifted all-purpose flour

• ¾ teaspoon baking powder

• 1 quart vegetable oil for frying

• ¼ cup confectioners' sugar for dusting

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Directions

• Step 1

  Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth.

• Step 2

  Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).

• Step 3

  Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

Coconut-Lime Cupcakes

Ingredients

• 2 cups white sugar

• 1 cup butter

• 4 eggs

• 1 tablespoon coconut extract

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking powder

• ¼ teaspoon ground nutmeg

• 1 cup buttermilk

• ½ cup fresh lime juice

• 2 cups sweetened shredded coconut

• 2 tablespoons freshly grated lime zest

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.

• Step 2

  Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.

• Step 3

  Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.

• Step 4

  Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.

• Step 5

  Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Grilled Spicy Shrimp Tacos

Ingredients

Shrimp Marinade:

• 1 ½ cups lime juice

• 3 tablespoons olive oil

• 2 tablespoons chili powder

• 1 teaspoon mayonnaise

• 3 pounds uncooked medium shrimp, peeled and deveined

Chipotle Sauce:

• ½ cup enchilada sauce

• ½ (4 ounce) jar diced jalapeno peppers

• 5 teaspoons honey

• 3 teaspoons lime juice

• 1 pinch salt to taste

Red Slaw:

• ½ head red cabbage, shredded, or more to taste

• 2 bunches scallions, chopped

• 3 tablespoons olive oil

• 3 tablespoons white vinegar

• 1 small bunch cilantro, chopped

• 20 (8 inch) corn tortillas

Directions

• Step 1

  Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.

• Step 2

  Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.

• Step 3

  Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.

• Step 4

  Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.

• Step 5

  Preheat an outdoor grill for medium heat and lightly oil the grate.

• Step 6

  Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

Tomato Cucumber Kachumbar

Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a refreshing, tangy crunch.

Ingredients

• 1 cup halved grape tomatoes

• 1 cup diced cucumber

• ½ cup chopped green onions

• ½ cup chopped fresh cilantro

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh mint

• salt and ground black pepper to taste

Directions

Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

French Leek Pie

It's an original French recipe baked during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

Ingredients

Ingredient Checklist

• 1 (9 inch) refrigerated pie crust

• 2 teaspoons butter

• 3 leeks, chopped

• 1 pinch salt and black pepper to taste

• 1 cup light cream

• 1 ¼ cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt butter in a large saucepan over medium-low heat.

3. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft.

4. Season with salt and pepper.

5. Reduce heat to low. Stir in cream and cheese, and warm through.

6. Pour mixture into pie shell

7. Bake in preheated oven for 30 minutes, or until custard is set and golden on top.

8. Allow to sit 10 minutes before cutting pie into wedges.