Christina's Ranch Dressing

adapted from Our Best Bites

1C mayonnaise
2/3 C buttermilk 

1 TBSP dried chives

2 t parsley  

1/2 t seasoned salt 

1/2 t garlic powder
1/2 t onion powder

1/4 t black pepper

1/4 t dill

1/4 t dry mustard

Mix it all together and let it sit. Can use a combination of Greek yogurt or regular yogurt and mayo. Can also add canola oil to thin. 

Christina's Shrimp in Tomato Feta Sauce

from Simply Recipes by Elise

1 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 14.5-ounce cans of diced tomatoes (or fresh)

1/4 cup minced fresh parsley

1 Tbsp minced fresh dill or 1 teaspoon dried dill

1 to 1 1/4 pounds medium sized cooked shrimp, peeled and deveined (can leave tails on), thaw if frozen

Pinch of salt, more to taste

Pinch black pepper, more to taste

1 Cup feta cheese, crumbled

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Stir in the herbs, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Add shrimp and cook through.

Serve immediately. Serve over polenta or pasta or with crusty French or Italian loaf bread.

Christina's Lemon and Herb Baked Salmon

Marinate salmon for one hour before baking in:

2 cloves garlic

6 Tbls. EVOO

1 Tbls. lemon juice

1 Tbls. parsley flakes

1 tsp. pepper

1 tsp. kosher salt

1 tsp. basil

After done basting, wrap salmon loosely in foil along with marination. Make sure the edges are folded up so juices don't come out during baking.

Put in pan and place in cold oven. Set temperature to 400 degrees. Bake for 25-30 minutes.

Christina's Slow Cooker Herbed Beef Stew (or Roast)

1 1/2 pounds cubed beef stew meat (or roast)
4 carrots, sliced
3 potatoes, cubed
2 onions, diced
1 tsp salt
1 tsp paprika
1/4 tsp pepper
1 C water, 2 cubes beef bouillon
1 tsp Worcestershire sauce
1 garlic clove
1 bay leaf
1/2 tsp dried basil
1 tsp dried parsley
1 tsp dried marjoram

If making stew, toss meat with 1 cup flour. Otherwise, just put everything in the crock pot and mix well. Cover and cook 4-6 hours on high or 10-12 hours on low.

Christina's Green Minestrone

from Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

Christina's Tangy Broiled Halibut

from my Grandma San

4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
olive oil
2 TBSPS Dijon-style mustard
1/4 tsp fresh ground pepper
2 TBSP dill, parsely or green onion
lime or lemon wedges

Thaw fish, if frozen. Preheat broiler.

Place filets on greased baking sheet. Brush lightly with olive oil and then mustard. Sprinkle with pepper.

Broil 3-4 inches from heat 4-5 minutes or until golden brown and fish flakes easily. Sprinkle with seasonings and serve with wedges.

To bake in oven: preheat to 350 and bake approximately 15 minutes or until done.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.

Christina's Rice and Sage Stuffed Porkchops

1 C cooked rice
1/3 C shredded carrot
1/4 C green onion, sliced
1/2 dried sage
1/4 tsp salt
1/8 tsp pepper
4 pork loin rib chops, 1 1/4 inch thick
1 C sliced fresh mushrooms
1 TBSP butter
2 tsp flour
1/4 tsp salt
1/2 C milk
1/4 C sour cream
1 tsp dried parsley

In a small mixing bowl, stir together rice, carrot, green onion, salt and pepper.

Cut a pocket in each chop by cutting from fat side almost to bone.

Spoon stuffing into chops and secure with toothpicks. Place on rack in shallow roasting pan. Sprinkle with pepper. Bake 35-45 minutes at 375.

In small saucepan, cook mushrooms in butter until tender. Stir in flour, salt and dash pepper. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly, then 1 minute more. Stir in sour cream and parsely. Heath through.

To serve, remove toothpicks from ships and cover with sauce.