7 Layer Bean Dip

Author: Daily revenue // Category:

* 2 cups of refried beans, either from one 15-ounce can or homemade
* 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
* 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
* 1/4 to 1/2 teaspoon ground cumin
* Salt
* 1 cup shredded cheddar or Monterey Jack cheese
* 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
* 1 avocado, peeled and chopped
* 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
* 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
* 1/2 small can of sliced ripe black olives


1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.

Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.

2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)

3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

As-You-Like-It Breakfast Casserole Recipe

Author: Daily revenue // Category:

The ingredient proportions are estimates. The more eggs, the firmer, and less likely to deflate, the casserole will be. Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water. Sausage should be browned and cooked through first. Can also uses spices such as curry and cumin.


  • 6-10 eggs
  • 2-3 cups grated cheddar cheese
  • 6 slices bread, cut into cubes
  • 2 cups milk
  • Salt
  • Pepper


  • 1 cup corn (cooked or frozen)
  • 1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1 cup cubed ham and/or cooked Italian sausage
  • A few slices cooked bacon, chopped
  • 1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
  • 13 x 9 inch casserole dish

Baked Shrimp in Tomato Feta Sauce

Author: Daily revenue // Category:


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 14.5-ounce cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 Tbsp minced fresh dill or 1 teaspoon dried dill
  • 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 ounces feta cheese (about 2/3 cup, crumbled)


1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Grilled Chicken Breasts with Lemon and Thyme

Author: Daily revenue // Category:
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.


*Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.
*Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.
*Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

Henry’s Barbecue Chicken

Author: Daily revenue // Category:
3 to 4 pounds natural chicken pieces (breast, drumsticks and thighs)
1 lemon, cut into wedges
sea salt and black pepper
1/4 cup Henry’s canola oil, for grilling
One (12 ounce) bottle of your favorite Henry’s barbecue sauce
Heat gas or charcoal grill to medium-high heat. Rinse chicken and pat dry. Rub with lemon and sprinkle liberally with salt and pepper. Brush grate with oil and place chicken, skin side down on the grill. Cover and grill for 50 minutes, turning once half way through.

Brush chicken with barbecue sauce during the last 15 minutes of cooking. Cook chicken until the juices run clear and the internal temperature reaches 180 degrees F. White meat will take less time than dark meat. Allow chicken to rest 5 minutes before serving.

Tunisian Couscous Salad with Grilled Sausages

Author: Daily revenue // Category:
For Couscous:
5 tablespoons olive oil
2 cloves garlic, minced
1-1/3 cups couscous
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 cup tomato juice
1 cup water
For Sausages:
1 pound mild or hot italian sausages or a combination

1 tablespoon lemon juice
1 tomato, diced
1/2 cup chopped cilantro (optional)
FOR COUSCOUS: In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and 1/2 teaspoon of the salt to the pan. Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes. Stir in the tomato juice and water. Bring to a simmer. Cover, remove from the heat, and let stand 5 minutes. Transfer the couscous to a platter or a large glass or stainless-steel bowl to cool.

FOR SAUSAGES: Meanwhile, light the grill or heat the broiler. Coat the sausages with 1/2 tablespoon of the oil. Grill or broil the sausages, turning occasionally, until completely cooked through, about 10 minutes. Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.

TO SERVE: Toss the cooled couscous with the lemon juice, the remaining 3-1/2 tablespoons oil and 1/4 teaspoon salt, and the tomato. Top with the sliced sausages and the cilantro.

WINE RECOMMENDATION: Australian shiraz is an all-purpose red that marries particularly well with anything from the grill. It offers lots of ripe blackberry flavor, pepper nuances, and a soft, lush texture.

Cranberry and Oatmeal Spice Cookies

Author: Daily revenue // Category:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats (not quick cooking)
3/4 cup dried cranberries (Craisins)
Preheat the oven to 350 degrees F. Butter 2 baking sheets.

Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.

For each cookie, drop one tablespoonful of dough onto sheet, spacing 2 inch apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13 to 15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.

Smoky Bison Burger

Author: Daily revenue // Category:
1 pound ground bison (buffalo; see Shopping Tip)
1/2 cup cooked wild rice (see Kitchen Tip)
1/2 cup shredded smoked cheese, such as Cheddar, gouda or mozzarella
2 tablespoons smoky barbecue sauce, divided
1 tablespoon paprika, preferably sweet Hungarian
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
1 tablespoon sweet pepper relish or pickle relish
2 teaspoons prepared horseradish
4 whole-wheat hamburger buns, toasted
4 slices tomato
4 thin slices sweet onion, such as Vidalia
Preheat grill to medium.

Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.

Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5 to 6 minutes per side.

Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.

Glazed Lamb with Bell Pepper Salsa

Author: Daily revenue // Category:
12 lamb cutlets or 4 lb. short ribs
1/3 cup teriyaki sauce
For the Bell Pepper Salsa:
2 tablespoons sunflower oil
1 medium onion, quartered
1 medium red bell pepper, chopped
1 teaspoon minced garlic
13-oz. can of peeled tomatoes, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1/4 teaspoon cracked black peppercorns
1/4 teaspoon ground chili
Marinate lamb in teriyaki sauce for 1 - 12 hours.

Heat oil in a frying pan on high. Fry onion and bell pepper for 5 minutes. Add garlic, tomatoes with their liquid, vinegar, maple syrup, pepper and chili. Simmer, uncovered, for 15 minutes or until mixture is slightly thickened.

Preheat a fire in a grill to a high heat. (For wood or charcoal grills, heat to glowing coals. There must be no flames.) Drain meat, reserving marinade to use as a baste. Cook meat, basting occasionally with marinade, for about 7 minutes on each side, or until sealed, well browned and done to your liking.

Chicken Stew

Author: Daily revenue // Category:
1 large chicken - roasted
4 leeks
4 celery stalks
6 carrots
2 onions
2 chicken stock cubes
bay leaf
mixed herbs
ground black pepper
salt (optional)
Preparation method
1. Take all the meat from the chicken. Discard the skin. Set aside cooked meat for use later.
2. Top & tail leeks, celery, carrots and onions. Place into large bowl or sink of water to clean throughly. Cut 2 carrots, 2 Leeks, 2 stalks of celery and 1 onion in two. Place into pot with chicken bones, 1 stock cube, sprinkle of thyme, parsley, a bayleaf, ground black pepper, mixed Herbs, garlic and salt (Optional).
3. Fill the pot 3/4 full or enough to cover bones and veg. Bring to the boil and let simmer for 3 hours.
4. In the meantime clean and chop remaining vegetables and leave in a bowl of water until required.
5. After three hours, drain stock from pot into another pot and discard bones and used veg.
6. Then place fresh veg into pot of stock and add 1 chicken stock cube, and a little more thyme, parsley, a bayleaf, ground black pepper, mixed herbs, garlic & salt (Optional).
7. Bring to the boil and then let simmer for 2 hours. Then turn off and leave overnight. Then add saved chicken meat and turn on about 4 hours before eating on a low heat to allow simmer gently. Remove bayleaf before serving.
8. Serve with crusty rolls.
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