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Mustard Salad

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In a large bowl add the spring mix, bacon, egg, tomato and shallot.

In a food processor add the olive oil and your choice of dressing ingredients. Process until smooth and add salt and pepper, if needed.

Toss with salad.

Wine Pairing: Sweet Riesling

Beer Pairing: Widmer Drifter

 

Kickin' Couscous

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Bring chicken broth to a boil in a sauce pan. Stir in couscous, cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar, garlic, cumin and cayenne. Add the green onions, red pepper, cilantro, corn, beans, and jalapeño and toss to coat.

Buffalo Chicken Balls

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Preheat oven to 450°. Oil a large baking sheet and set aside.

Place butter and hot sauce in a saucepan over low heat and cook until butter is melted. Remove from heat and place in a bowl and let cool to room temperature.

Corned Beef and Cabbage

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In a slow cooker, place beer, beef and the contents of seasoning packet that comes with the corned beef. Cover and cook on low for about 8 to 10 hours.

Thirty minutes before done, increase heat to high and add the onions, carrots and potatoes. Cook until tender.

Ten minutes before serving, add the cabbage and finish cooking until cabbage is tender.

Angel Shrimp Pasta

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In large pot of boiling salted water, add the angel hair pasta and cook al dente.

While pasta is cooking, in another large pan, heat olive oil over medium-low heat. Add the garlic and sauté for 1 minute, being careful not to burn the garlic. Add the shrimp, about 1 1/2 teaspoons salt and pepper and sauté until shrimp is done.

Bacon Ranch Burger

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In a medium bowl, mix together the ground beef, dry ranch dressing packet and cooked bacon pieces. Form into 4 equal patties. Salt and pepper both sides and grill until done; about 5 minutes per side. In the last minute of cooking, melt the cheese on top of burger.

Asparagus Soup

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Chop asparagus into 1/2-inch pieces, reserving 8 of the spear tips.

In a large sauce pan, heat olive oil over low heat. Add onion. celery and carrots and cook for about 3 minutes. Add garlic and cook until fragrant; about 1 minute. Add asparagus, salt and pepper and cook an additional 5 minutes. Add broth, cover and simmer for 20 minutes.

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