Laura Grenier

Corn and Rice Medley
Basmati rice is combined with corn, shallots and fresh mint, for a refreshingly different rice dish.

Melt 1 tablespoon butter in a small saucepan over medium heat.

Stir in the rice add the water and bring to a boil.

Reduce heat cover and simmer for 16 to 18 minutes or until water is absorbed and rice is tender.

Meanwhile melt 1 tablespoon butter in a large skillet over medium heat.

Stir in corn shallots sugar salt and pepper.

Cook stirring occasionally for 4 to 6 minutes or until tender.

In a serving bowl combine cooked rice corn mixture and mint.

Easy Leek and Potato Soup
A classic soup, simply done, this leek and potato recipe is easy to prepare and takes less than 1 hour from stovetop to dining table.

Melt butter in a large saucepan over medium heat.

Add onion and garlic; cook stirring frequently until slightly softened about 3 minutes.

Add stock potatoes leeks parsley bouquet garni bouillon cube salt and pepper; bring to a boil.

Reduce the heat and simmer until potatoes are tender about 30 minutes.

Remove soup from the heat; discard bouquet garni.

Pure soup with an immersion blender until smooth.

Pudding No-Bake Oatmeal Cookies
My grandmother made no-bake cookies so frequently that she was never seen with the recipe in front of her. This recipe, which I got from a nearby nursing home, is so simple that my 9-year-old daughter can make them, and you can adjust the flavor to suit your preferences. So that we don’t have to store a half-can of evaporated milk, I usually make 2 batches. Butterscotch pudding or chocolate fudge are used to create some of our favorite flavors.

The sugar, butter, and evaporated milk should be combined in a 3-quart microwave-safe bowl.

Cook the mixture on high for 2 to 5 minutes, stirring occasionally, until it boils quickly.

Uninterrupted boiling of the mixture should take 20 to 30 seconds.

Oatmeal and instant pudding should be added after removing from the heat.

Add to cookie sheets with wax paper already on them.

Until firm, let sit for at least 15 minutes.

Apple Orchard Punch
a non-alcoholic punch made with ginger ale, apple, cranberry, and orange juices.

Combine apple juice, cranberry juice concentrate, and orange juice in a large punch bowl.

Pour the ginger ale in slowly after stirring until everything is dissolved.

Slice the apple vertically into uniform, thin pieces.

Add apple slices to the top of the punch.

Blue Ribbon Creamy Caramels
Over the years, this homemade creamy caramel recipe has won numerous blue ribbons at county fairs.

Spray a large loaf pan or 8-inch square baking dish with cooking spray.

Stir white sugar 3/4 cup cream corn syrup butter vinegar and salt together in a heavy pot; bring to a boil.

Stir in remaining cream.

Cook stirring constantly until caramel is 244 degrees F (117 degrees C) or until a small amount of caramel dropped into cold water forms a firm but pliable ball 10 to 20 minutes.

Remove from heat and cool briefly.

Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish.

Cool completely at least 1 hour.

Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

Haighter’s 19th Hole Chili
In this simple chili recipe, ground turkey is simmered with bell peppers, garlic, tomatoes, kidney and pinto beans, jalapenos, chili powder, and onions.

A large skillet should be heated to medium-high.

Cook and stir the ground turkey in the hot skillet for 5 to 7 minutes, or until it is browned and crumbly; drain and discard grease.

Combine stewed tomatoes, celery, kidney beans, and ground turkey.

lima beans Red bell pepper, white onion, green bell pepper, water, and tomato paste Chili powder, salt, and pepper are added to the slow cooker with the jalapeno pepper, sugar, and garlic.

Cook for 2 to 2 1/2 hours on high.

Mexican Fiesta Breakfast Casserole
This Mexican-inspired breakfast casserole combines beans, tomatoes, chiles, and chorizo for a flavorful mixture that the entire family will love.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Cooking spray should be used to coat an 8-inch square glass baking dish.

Over medium-high heat, preheat a medium skillet.

Add the chorizo and stir-fry for 3 to 5 minutes, or until it is browned and crumbly.

Take out and drain on paper towels after using the skillet.

In a big bowl, combine water and dry milk.

Add tortillas, chorizo, eggs, pinto beans, diced tomatoes, corn, and green chile pepper.

Green onions, bell peppers, and jack cheese.

Mix well.

Fill the dish by adding liquid.

Grilling Thick Steaks – The Reverse Sear
Use this reverse sear method to grill 2-inch thick steaks slowly over low indirect heat, then crank up the temperature to get a great crust.

Season steak generously with salt and black pepper on both sides.

Place wood chips in the smoker box of your gas grill according to manufacturer’s instructions.

Preheat one side of the grill to about 250 degrees F (121 degrees C).

Place steak on the cool side of the grill.

Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C) 25 to 30 minutes.

Transfer steak to a plate.

Brush with olive oil and cover with aluminum foil.

Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.

Slow Cooker Taco Soup
In addition to being incredibly simple to prepare in a slow cooker for a fuss-free meal, this recipe for crowd-pleasing taco soup is bursting with all the flavors you’d expect in a Tex-Mex chili.

Cook the ground beef until browned over medium heat in a medium skillet.

Drain, then put aside.

Middle Eastern White Beans
For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.

In a slow cooker combine the beans tomato paste pimento sauce garlic onions cumin lemon juice olive oil salt and pepper.

Mix until the beans are coated.

Pour in beef broth and top off with enough water to completely cover the beans.

Cover and cook on High for 6 hours or until the beans are tender and the liquid is thickened.

It should not be soupy.