I just may decide I love broccoli!  Enjoy!

2 bunches broccoli, cut into 1 to 1 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes.

I love watching The Neely’s on TV.  I knew I would love this recipe as soon as I saw Gina and Pat make it.  I hope you enjoy it with or without my changes.  It was a great side dish!

2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise (I used light mayonnaise)
2 tablespoons orange juice (I added 3 tablespoons of orange juice)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (I left this out)
Salt and freshly ground black pepper (I used freshly ground salt and black pepper)

Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

1 1/2 pounds of ground beef

1 garlic clove, finely chopped

4 strips bacon, finely chopped

Freshly ground salt and black pepper

Olive Oil

1 onion, chopped

1 1/2 cups Pace Picante Mild Sauce

2 tablespoons Gourmet Burger seasoning

Lettuce, tomato, pickles for garnish

Preheat grill.

In a bowl combine beef, garlic, salt and pepper, gourmet burger seasoning, and Pace Picante sauce.  Mix well.

In a small sauce pan, put onions and bacon in a small amount of olive oil.  Saute until bacon is crisp and onions are clear.

Pat out 6 thin patties, about 1/3 to 1/2 inch thick.  Place a spoonful of onions and bacon mixture inthe the middle of the patties.  Top each with another thin patty and seal the edges.  Grill burgers over medium-high heat until desired doneness.  Serve with whole wheat buns and garnishes.

2 pounds ground beef
1/4 cup all purpose flour
1 cup chopped onion
1 egg, beaten
1/2 cup ketchup
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1 tablespoon Worcestershire sauce
3/4 cup shredded Cheddar cheese
6 hamburger buns

In a large bowl, combine beef, onion, egg, flour and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat grill

Place hamburgers on grill.  Grill, turning once, until cooked through, about 5 to 6 minutes per side. Use meat thermometer to make sure beef is done.  Serve on hamburger buns.

* The flour will help decrease the shrinkage of the burger and help hold everything together.

1 can Tuna Fish in water

1 Avocado, sliced
1 Carrot, small finely chopped
½ Red Pepper, chopped
½ Yellow Pepper, chopped
1 ½ tablespoon Lemon Juice
Salt and Pepper

Peel and cut avocado into wedges. Chop red and yellow peppers

Drain tuna from water well. In a medium bowl, mix tuna, carrots and colored peppers. Season with lemon juice, salt and pepper.

Add avocado wedges on top. Serve immediately.

½ bunch Romaine lettuce
2 teaspoons dried and ground Basil
½ bunch fresh, chopped Coriander
2 tsp Olive Oil
Salt and Pepper
4 tbsp Vinegar
½ head Lettuce

Cut lettuces into bite sized pieces
In a large bowl mix lettuces and coriander.
Mix vinegar, basil, oil, salt and pepper to taste. Add to salad and  mix well.

1 cup peach preserves
2 tablespoons apple cider vinegar
1/2 teaspoon ginger
1/4 cup chopped green chilies
6 pieces of chicken, bone-in, dark meat, skin removed
2 pieces of chicken breasts, bone-in, skin removed
pepper to taste

Heat grill.

In food processor , with metal blade, combine all ingredients except chicken pieces; process until smooth.  Reserve 1/3 cup preserves mixture.

When ready to grill, place chicken pieces on grill over medium heat.  Cook 25 to 30 minutes or until chicken is fork tender and juices run clear, turning frequently and brushing with preserves during last 15 minutes of cooking time.

Before serving, brush with reserved preserves mixture.

SERVES 6

A new twist on Potato Salad

2 potatoes
1 sweet potato
4 hard boiled eggs, chopped
1 stalk celery, chopped
1/2 red onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons ground black pepper

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.

Combine the potatoes, eggs, celery and onion.  Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss to coat. Refrigerate and serve chilled.

Thanks to my sweet friend, Holly Hixon, for sharing this recipe.

3 Tbs fresh lime juice
2 Tbs grapeseed or vegetable oil
1 Tbs sugar
2 large, firm, ripe mangoes (2Lbs total)
2 medium, firm, ripe avocados (1 Lb total)
2/3 C each, thinly sliced green onion and chopped cilantro
1 Tbs minced fresh, hot, red or green chile (or 1/2 tsp dried red chile flakes)
1Lb (70-110 per Lb) peeled cooked shrimp

In a large bowl, whisk together lime juice, oil and sugar until sugar dissolves.

Dice mangoes and avocados into 3/4-inch cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

This salad recipe is great side dish for any BBQ. 

3 ripe Avocados

1 Lemon

Tabasco to taste

Extra-virgin olive oil, for drizzling

2 small plum tomatoes, seeded and chopped

2 scallions, chopped

1 small can of sweet corn

1 small bunch of cilantro, finely chopped

6 chives, chopped

Coarse salt and pepper to taste

Cut around the pit of each avocado. Twist the avocados and separate them. Remove the pit. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes, scallions, corn chives, cilantro and season with salt and pepper. Fill the avocados with tomato mixture and serve.