Just A Pinch: Summer Recipes
compiled by Teresa Vinson–
I love trying new recipes, sharing my recipes with others, and cooking. After a busy day at work I can come home and get in the kitchen to prepare a meal or bake a favorite dessert, and I forget about everything. Cooking is the way I relax and clear my thinking. I love to share others’ recipes that I have tried and liked. I would love to be able to share some of your favorite recipes and cooking tips and stories in Hometown magazine. Mail to Teresa Vinson, 1414 S Sunswept Drive, Union City, TN 38261 or email to Teresa.Vinson@BMHCC.org.
Ingredients
- 1 pkg. bowtie pasta noodles 8 oz.
- 4 cups spinach leaves
- cup ½craisins dried cranberries
- 1/3 cup cashews
- 1 can mandarin oranges drained, 4 oz.
- cup ¼cilantro leaves roughly chopped
Dressing
- 1/3 cup teriyaki sauce the thicker the better
- 1/3 cup rice wine vinegar or apple cider vinegar
- teaspoon ½garlic powder
- teaspoon ½onion powder if you have it
- teaspoon ¼salt
- teaspoon ¼black pepper
- 1 Tablespoon sugar
- cup ½oil vegetable or canola
Servings:
Instructions
- Cook pasta according to package instructions, drain and rinse with cold water. Set aside. While pasta is boiling, prepare the dressing. In a jar, combine all dressing ingredients. Cover and shake to combine. Chill until ready to use. In a large bowl, toss together pasta, spinach, craisins, nuts and mandarin oranges. Just before serving, pour dressing over salad, toss and serve.
Ingredients
- 1 boneless, skinless, fresh salmon fillet
- 1 cup white wine
- Juice of 4 limes
- 1 tablespoon lime zest
- 1/3 cup honey
- 1 bunch of fresh parsley chopped
- 1 bunch of fresh chives chopped
- 2 jalapeno peppers seeded & chopped
- 1 garlic clove minced
- 1 teaspoon Kosher salt
- teaspoon ½black pepper
- 3 Tablespoons soy sauce
- 1 garlic clove minced
- 1 teaspoon Kosher salt
- teaspoon ½black pepper
- 3 Tablespoons soy sauce
Servings:
Instructions
- Mix all marinade ingredients together and pour over salmon. Let marinate overnight. Grill on a cedar plank that has been soaked in water or in a grill pan for 12-15 minutes or until fish flakes with a fork. Do not overcook, it will be dry.
Recipe from Missy Arwood, System Director of Quality and Accreditation for BMHCC
“My maternal grandmother, Willie Louise Kirk from Trenton, Tennessee, introduced this recipe, who knows how long ago,” Missy said. “It was passed to my mom (Betty Kirk Arwood) when she passed in 1985. My mom passed it to me when she passed in 1999. I have made it every year since her death. I have passed it along to my nieces and sister-n-law. It means the world to me to share this great, southern-style cornbread dressing! Enjoy!”
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Recipe from Missy Arwood, System Director of Quality and Accreditation for BMHCC
“My maternal grandmother, Willie Louise Kirk from Trenton, Tennessee, introduced this recipe, who knows how long ago,” Missy said. “It was passed to my mom (Betty Kirk Arwood) when she passed in 1985. My mom passed it to me when she passed in 1999. I have made it every year since her death. I have passed it along to my nieces and sister-n-law. It means the world to me to share this great, southern-style cornbread dressing! Enjoy!”
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Ingredients
- 1 pound sausage
- 2 cups chopped onions
- 1 cup chopped celery including leaves
- 2 teaspoons rubbed sage
- 1 teaspoon marjoram
- 10 cups of cornbread crumbled
- cup ½chopped parsley
- Chicken broth about 2 cups
- 2 Tablespoons butter or margarine
- salt and pepper to taste
- 3 eggs
Servings:
Instructions
- Cook sausage until brown. Remove from skillet and drain. Cook onion and celery in sausage drippings until onions are clear. Combine sausage, onion, celery, parsley, sage, marjoram, and cornbread, in large mixing bowl, blend well. Stir in broth and eggs to moisten. Season with salt and pepper. Dot with butter (or margarine) and bake in greased baking pan at 350 degrees until brown.
Ingredients
- 4 lbs. russet potatoes
- 1-2 Tablespoons of olive oil
- 3 Tablespoons apple cider vinegar
- 1 cup mayonnaise I use olive oil flavor
- cup ¾sour cream
- 1 teaspoon Kosher salt
- freshly ground black pepper
- 1 lb. bacon
- 6 green onions chopped
- 1 cups ½cheddar cheese shredded
Servings:
Instructions
- Preheat oven to 400 degrees. Place the cleaned potatoes on aluminum foil lined baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil and cook for 50-60 minutes or until fork tender. Remove from the oven and let cool. Remove the skins and cut the potatoes into 1-inch chunks and place in a large mixing bowl. Sprinkle with the apple cider vinegar and let rest for 15-30 minutes.
- Cook the bacon in a large skillet, drain and let cool. Crumble into bite size pieces. Mix the mayonnaise and sour cream in a small bowl and season with the kosher salt and pepper and then add to the potatoes. Stir in the bacon, green onion and cheddar cheese and season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving.
Ingredients
- cup ¾part-skim ricotta cheese
- cup ¼chopped fresh flat-leaf parsley
- 1 ½ Tablespoons fat-free milk
- 1 Tablespoon fresh thyme leaves
- 1 garlic clove grated
- teaspoon ½kosher salt divided
- 12 frozen phyllo pastry sheets thawed, 14x9 inch
- 3 ½ Tablespoons olive oil divided
- 1 ½ lbs. medium asparagus spears trimmed 6 ½ inches
- cup ¼Parmigiano-Reggiano cheese shaved
Servings:
Instructions
- Preheat oven to 400 degrees. Stir together ricotta, parsley, milk, thyme, garlic and 3/8 teaspoon salt. Place one phyllo sheet on the baking pan. Brush with olive oil and continue layering until all 12 sheets are used. (In place of the olive oil, I just sprayed each layer with Pam cooking spray.)
- Spread ricotta mixture on phyllo stack, leaving a half-inch border. Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining olive oil. Bake at 400 degrees until phyllo is browned and crisp, 22-25 minutes. Sprinkle with 1/8 teaspoon salt and top with shaved cheese. Return to the oven for 5 minutes.
Recipe from Sharon Sherrill, Administrative Assistant, Nursing Department BMH-UC
This recipe is named after Lillian Ogle Sharon’s beloved Granny. Sharon said, “This has always been my favorite dish since I was a little girl. It is still my favorite dish and my daughter loves it too. I hope you enjoy this as much as I have.”
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Recipe from Sharon Sherrill, Administrative Assistant, Nursing Department BMH-UC
This recipe is named after Lillian Ogle Sharon’s beloved Granny. Sharon said, “This has always been my favorite dish since I was a little girl. It is still my favorite dish and my daughter loves it too. I hope you enjoy this as much as I have.”
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Ingredients
- 1 bag elbow macaroni 8 oz.
- 1 can or 1 lb. diced tomatoes 28 oz.
- 1 can tomato sauce 15 oz.
- 2 Tablespoons sugar
- 2-3 cups of sharp shredded cheddar cheese
- 1 Tablespoon salt
- Splash of oil
Servings:
Instructions
- Boil elbow macaroni noodles; add salt to boiling water and splash of oil. Cook noodles al dente. Drain macaroni noodles. Sometimes I rinse my drained noodles in cold water to stop the cooking process. Pour diced tomatoes and tomato sauce in a non-stick skillet and bring to a slow boil. Add sugar to tomatoes. Add cooked noodles to the tomato mixture. Bring back to a slow boil. Add cheese but DO NOT STIR. Put a top on it and cook on simmer for about 20 minutes without stirring. Enjoy!
Ingredients
- cup ½butter
- 1 cup ½sugar
- 3 eggs
- 1 cup seedless raisins
- 1 cup chopped nuts
- teaspoon ½cinnamon
- teaspoon ½allspice
- teaspoon ½cloves
- 2 Tablespoons vinegar
- 1 unbaked pie shell. 9 inch
Servings:
Instructions
- Cream soft butter and add sugar slowly while beating. Add eggs one at a time and beat only until blended. Add raisins and nuts and mix. Stir in spices and vinegar. Pour into a pie shell and bake in a 350 degree oven for 30-40 minutes or until middle is not shaky.(I prefer white raisins.)
Ingredients
- 1 cup butter softened
- 2 1/3 cups firmly packed dark brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- teaspoon ½baking soda
- 3 cups pitted dates coarsely chopped
- 1 cup chopped pecans
Servings:
Instructions
- Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. In a separate bowl, combine flour, baking powder, and baking soda; gradually add to creamed mixture. Stir in dates and pecans. Spread batter in a greased 13x9x2 inch baking pan. Bake in a preheated 375 degree oven for 25 minutes. Cool in pan and cut into bars. Yields about 2 dozen bars.
