Flour Tortillas, suggested by Carrie

Taken from the recipe on homesicktexan.blogspot.com

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Magic Spinach and Egg Bars, from Sarah

10 oz chopped, frozen spinach, thawed and drained
4 T butter
3 eggs beaten
1 C milk (whole)
3/4 C flour
1 tsp salt
1 tsp baking powder
12-16 oz grated sharp cheese (I use shredded and it's fine)
1 small onion chopped (I skip this and use onion powder)
1/2 C fresh chopped mushrooms (also optional)

Preheat oven to 350*
melt butter in 13x9 pan or something close
beat eggs, milk, flour & baking powder
Combine remaining ingredients and spoon into pan
Bake at 350* for 35 minutes or until lightly browned
Cut into squares and eat hot or cold

Bang Bang Shrimp Copycat, from Shelli

Have you been to Bonefish Grill? Have you enjoyed Bang Bang Shrimp appetizer???? If so, then ZOMG you need to make this (when you feel like destroying your kitchen).



For the sauce:

1/2 c mayo
1 Tbsp plus 1 tsp Asian chili sauce (I used Sriracha <-- sp?)
2 tsp honey
1/2 tsp salt

Mix this up in a bowl, set aside in fridge

For the shrimp:

3/4 c flour
1/2 c cornstarch
1 tsp kosher salt and fresh ground black pepper
2 large eggs
1 1/4 lb medium shrimp (I used 31 - 40 ct)
Vegetable oil

Clean shrimp. Heat oil to 350* (I used a heavy bottomed sauce pan and put in enough oil to make it 1.5" deep).

Dredge shrimp in flour mixture (flour, cornstarch, salt, pepper) then dip into eggs (whip them up), then put them back in flour. Shake off excess, fry 'em up for 1-2 minutes until golden brown.

Drain on paper towels. After all are cooked, toss with sauce. Plate them up on shredded lettuce, garnish with scallions.

Stuffed Turkey Burgers, from Kris

Use ground turkey breast and jazzed it up with some steak sauce and Worcestershire sauce.
I also finely minced an onion and mixed it in, then added about 1/4 cup bread crumbs.
I portioned the meat out so that each burger had 2 patties.

On the bottom patty I put some shredded pepper-jack cheese and a spoonful of the stuffing mixture I made (carmelized red onions with red peppers and fresh garlic that I did in a saute pan before putting the burgers together).

The burgers were grilled and then topped with a very thin slice of pepper-jack cheese.

Our veggies were new potatoes with mushrooms and red onions that had been marinated in olive oil, szechuan sauce, garlic, fresh black pepper and red wine.

Cheesy BBQ Chicken Bake, suggested by Karli

CHEESY BBQ CHICKEN BAKE
Recipe by Leslie Green
Serves 4

4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or similar amount of homemade)
Cheese (I used the cheddar and colby jack shredded cheese blend)

1. Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge for about 30 minutes.
2. Preheat oven to broil HI, with rack four inches from heat
3. In a large oven proof skillet (I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about four minutes per side.
4. Cover chicken is BBQ sauce, onions, cheese and bacon (amounts are up to you, just make sure bacon is on top).
5. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes, or until the chicken reads 165 on an instant read thermometer.

Awesome Roasted Potatoes, from Barb

About half a bag of potatoes - cut up into bite size pieces.
The potatoes were boiled until tender, then drained and allowed to cool for about 5 minutes.

In another large bowl I mixed
2-3 tablespoons Dijon Mustard
1 packet Lipton Savory Herb dip mix
1 tablespoon chopped garlic (from a jar)
3 tablespoons olive oil

Mix the potatoes into the seasoning mixture to coat evenly then place into a 13 x 9 greased pan.
Bake for 40 minutes at 450'F - half way through turn potatoes and sprinkle with seasoned bread crumbs/parmesan cheese

Thai Broccoli Slaw, from Stacy

I never measure, but this is about what it was:
juice from 2 limes
1/4 cup olive oil (maybe a little less that that?)
1/4 cup sugar
1/4 cup fresh cilantro
a few dashes of salt


whisk together and pour over one bag of broccoli slaw. Add some crushed peanuts...about 1/4 cup? Let sit in fridge for a few hours before serving. So good!