• 2 pounds of poblanos
• 4 pineapples
• 2 cups fresh cilantro
• 12 tbsp fresh lime juice
• 6 tbsp extra virgin olive oil
• 1 cup finely diced red onion
• 1 tsp kosher salt
• 1 tsp ground pepper
• 4 jalapeno peppers

Peel pineapples and slice into 1/4″ rings, removing the core. Cut the pineapples into 1/4″ cubes. Blister and blacken the poblano peppers over high flame, either on the grill or over the stove. Transfer the peppers to a paper bag, folding over the bag to lock in the steam. Let peppers rest for 10 minutes before peeling, and deseeding the peppers. Discard the tops and remove the white veins to reduce the peppers heat if desired. Cut peppers into a 1/4″ dice.

Optionals: Grill the pineapple slices over high flame for 10-15 minutes prior to dicing; being certain to char the rings without burning them. Also, the peppers do not necessary need to be peeled. Skipping this step will help retain some of the “subtle smokiness”.

In large bowl, combine the pineapple, peppers, and remaining ingredients and toss well.

source: epicurious.com

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 5 cups wild or cultivated blueberries

and

• 1 cup all-purpose flour
• 1/4 cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature

Using the second set of ingredients. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

source: Martha Stewart

• 1 10-ounce box couscous (1 1/2 cups)
• 1 pound ground beef
• 1 1/2 teaspoons ground cumin
• 1 1/2 tablespoons dried oregano
• Kosher salt and black pepper
• 4 tablespoons extra-virgin olive oil
• 6 scallions, sliced
• 4 plum tomatoes, quartered
• 1 seedless cucumber, cut into half-moons
• 3 tablespoons fresh lemon juice

Place the couscous in a large bowl and pour 1 ½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork.

Form the beef into 12 small ½-inch-thick patties. Sprinkle with the cumin, oregano, 1 teaspoon salt, and ¼ teaspoon pepper.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to the desired doneness, 4 minutes per side for medium.

Toss the couscous with the scallions, tomatoes, cucumber, lemon juice, the remaining 3 tablespoons of oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Serve with the burgers and hummus, if using.

source:Real Simple

• 2 cups (500 mL) all-purpose flour
• 1 cup (250 mL) sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) mashed ripe bananas (about 2 medium)
• 1/3 cup (75 mL) milk
• 3 tbsp (30 mL) vegetable oil
• 1 egg
• 1 cup (175 mL) milk chocolate chips divided.

Preheat oven to 350°F (180°C). Decide if you want to make muffins(or a loaf)…

Line muffin pan with cute little muffin papers. This makes clean up much easier in the end. (Spray bottom of loaf pan with nonstick cooking spray. )

In large mixing bowl, combine flour, sugar, baking powder and salt. Add bananas, milk, oil and egg; mix just until dry ingredients are moistened. Stir in 3/4 cups of chocolate chips.

Spoon batter into muffin pan (or loaf pan); sprinkle with additional chocolate chips.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove muffins (or bread) from pan to cooling rack; cool completely.

inspiration: Pampered Chef

• 8 baking potatoes (Yukon gold’s are good for this)
• 1 cup bacon grease, softened, not melted (Olive Oil is you can’t get bacon grease)
• Stubbs BBQ Spice Rub
• Cow Camp Garlic Season All

Wash and dry potatoes. Rub warm, soft bacon grease into the skin of each potato, covering completely.Place potatoes in large bowl. Shake BBQ Rub liberally over potatoes. Cover completely with Rub. Remove potatoes from bowl and place in a foil pan. Shake Cow Camp Garlic Season  All over one side potatoes.

Place on hot grill in a smoker, Smoke for 1/2 hour at 250 deg, turning once and puncturing the potatoes with a metal skewer.  Smoke another 1/2 hour then remove potato and wrap each in double layer of heavy duty aluminum foil**. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.

**I’m going to try to mix it up and foil half the potatoes and leave the other four unwrapped. That way I can see which is preferable.

source: This isn’t exactly ground- breaking.

• 1 cup Roquefort (or Blue) cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Lemon juice
• 2/3 cup Olive oil
• 2 tablespoons Red wine vinegar

Mash cheese with a little oil. Add Worcestershire sauce, lemon juice, vinegar and balance of oil.

Bland well until creamy.

• 1 beef brisket (about 3 to 3 1/2 pounds)
• 2 cups apple cider, divided
• 1 head garlic, cloves separated, slightly crushed and peeled
• 2 tablespoons whole peppercorns
• 1/3 cup chopped fresh thyme or 2 tablespoons dried thyme leaves
• 1 tablespoon mustard seed
• 1 tablespoon Cajun seasoning
• 1 teaspoon ground cumin
• 1 teaspoon celery seed
• 1 teaspoon ground allspice
• 2 to 4 whole cloves
• 1 bottle (12 ounces) dark beer
• 10 to 12 sourdough sandwich rolls, halved

Place brisket, 1/2 cup cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, cumin, celery seed, allspice and cloves in large resealable plastic food storage bag. Refrigerate; marinate overnight.

Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover. Cook on low 10 hours or until brisket is tender. Strain sauce; pour over meat. Slice brisket and place on sandwich rolls.

source: Cooking With Beer

• 1 jar (32 ounces) sauerkraut, undrained
• 1-1/2 tablespoons sugar
• 12 ounces of amber ale – i used a Leinenkugel Amber Ale
• 3-1/2 pounds boneless pork shoulder or pork butt roast
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Paprika

Place sauerkraut in 5-quart slow cooker. Sprinkle with sugar; add beer. Place pork, fat side up, on top of sauerkraut mixture; sprinkle evenly with remaining ingredients.

Cover; cook on HIGH 6 hours.

Remove pork to serving platter. Remove sauerkraut with slotted spoon; arrange around pork. Spoon 1/2 to 3/4 cup cooking liquid over sauerkraut.

source: Cooking With Beer

• 2 cups chopped or shredded turkey, smoked (or roasted)
• 1 cup corn
• 1 1/2 cups (shredded) of a cheese of choice. I used an awesome smoked Cooper Sharp but pepper jack will do nicely
• salt and pepper to taste.
• 8 small flour tortillas
• 1 cup enchilada sauce

Preheat oven to 400°. In a large bowl, combine the turkey, 1 cup of cheese and corn. Add salt and pepper to taste. Amounts are subjective here. I usually measure my salt and pepper by the number of cranks on a mill. Its easier for me since I am a compulsive counter (it takes 15 swallows for me to chug a Slim-Fast. Everytime). So for this dish, I used 10 salts twists and 17 pepper twists.

Fill tortillas with the filling and place in a baking dish seam down. I used a 7″x11″ glass bakeware dish that was a tight fit for all eight enchiladas. Top with enchiladas sauce and 1/2 cup of shredded cheese.

Bake for 15 to 20 minutes until heated thoroughly. I did find that 20 minutes crisped the edges of the enchiladas a bit much. That may be due in part to a smaller baking dish I used.

source: realsimple.com