Jalapēno Pollo Fajita Recipe

Ingredients:

• 8 oz boneless chicken breasts
• 1/4 cup lime juice
• 2 tbsp water
• 1 clove garlic
• Jalapeño flavor
• shredded cheese lettuce, chopped
• green onions , chopped
• tomatoes, chopped
• olives , chopped
• flour tortillas 

Directions

1. Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

Ploughman's Lunch Recipe

Ingredients

• 2 ounces of cheese per person.  Many suggest English Cheddar but feel free to experiment.
• Jar of Chutney
• Baked Virginia Ham, thickly sliced  Other deli meats work as well.
• Crisp apples, cut up
• Celery stalks, cut in half lengthwise
• Soft Hard-Boiled Eggs (see below)
• Baby carrots
• Loaf of crusty bread, thickly sliced (or your favourite cracker)
• Unsalted butter, softened

Soft Hard-Boiled Eggs:

• 6 extra large eggs
• Kosher salt and freshly ground black pepper

Directions

1. Carefully place the ingredients on a serving plate and serve.

Soft Hard-Boiled Eggs:

1. Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
2. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
3. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

How to make the perfect cheese plate

Choose a variety of cheeses.  Choose an older, firmer cheese (such as sharp cheddar), a soft, fresher cheese (such as brie), a goat’s milk cheese, and a blue cheese.  Jordon loves a marble and a swiss.

Serve with plain crackers or bread. Don’t use breads or crackers that have spices in them...it will interfere with the flavoring of the cheese.  Add foods like apples, grapes, pears, olives, and nuts.   Chutneys, jams, and honey are also good.

A good rule of thumb is two ounces of each cheese per person. Arrange the cheese on a plate from mildest to strongest. If you’re not sure which is strongest, smell it. Stinkier cheeses are usually stronger tasting. Serve at room temperature for fullest flavour.

Slow cooked French Onion Soup Recipe

Ingredients

• 2 Large yellow onions, peeled and thinly sliced
• 1/2 tsp Garlic powder
• 1 tbs sugar substitute of choice
• 8 cups (2-32oz containers) beef broth
• 4 tbs Grated parmesan cheese
• 8 Slices ultra thin swiss cheese
• 1/2 tsp Dried thyme
• 2 tbs Worcestershire Sauce
• Pinch Salt and Pepper

Directions

• Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sautee onions until broth is completely evaporated, and onions begin to caramelize. 
• Add the rest of the ingredients (except for the parmesan and swiss cheese) to the crockpot and add onions. Turn crockpot on high for 4 hours, or on low for 8 hours, or overnight. 
• When ready to serve, sprinkle parmesan cheese in the soup, and ladle soup into an oven (or microwave safe) bowl, and add a piece of swiss cheese on top. Place in oven preheated to low broil and place soup in oven to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown. Alternatively, you could microwave the soup for 1-3 minutes, or until the cheese is melty! Enjoy!

Slo-Cooked Pho

A great way to make beef pho in a slow cooker.

Bean and Garlic Dip Recipe

Ingredients

• 2 cups pinto beans *
• 1/4 cup mayonnaise or salad dressing
• clove garlic, finely chopped
• 1/2 tsp red chiles, ground
• 1/4 tsp salt and pepper 

Directions

1. Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips.
2. Makes 2 cups of dip.

* Pinto beans can be home cooked or canned.

Cauliflower Souffle Recipe

Ingredients

• 1 Cauliflower; medium, florets cut in
• Salt & pepper
• Nutmeg, ground
• 2 tb Butter
• 4 Eggs; separated
• 2 tb Flour;all purpose
• 1 c Cheddar cheese;strong,grated
• 1 c Milk 

Directions

1. Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown.
2. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg.
3. Remove from heat.
4. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
5. Serve at once.