The Dish

Dish THE

FOOD AND RECIPES

“Nothing is better than going home to family, eating good food and relaxing.”

Lisa Batten, whose home is featured in the Home Section, loves cooking for her family. We asked her to share some of the recipes she prepared for our photo shoot at her home. We’re glad we did. You will be too! Bon Appétit!

RECIPES ON FOLLOWING PAGES

Dish THE

FOOD AND RECIPES

Smoked Beef Tenderloin with Horseradish Sauce “This is one of our family favorites.”

Ingredients:

1 whole beef tenderloin, trimmed 2 tbsp olive oil Jalapeno seasoning Steakhouse seasoning Salt and Pepper Hickory wood chips

Sauce:

1/2 cup prepared horseradish 1/4 cup Dijon mustard 1/4 cup mayonnaise

Directions:

1. Fill smoker water bowl halfway with water and place wood chips in the tray. Preheat smoker to 275 degrees Fahrenheit. 2. Coat tenderloin with olive oil and season generously with jalapeno and steakhouse seasoning, salt and pepper to taste. 3. Make an aluminum foil boat to hold meat and all seasonings. Leave top of foil open to hold juices and seasoning around meat. Place directly on the smoker rack. 4. Smoke tenderloin for 1-1.5 hours, Check internal temperature (125 - 130 °F for medium rare – medium). If you smoke it longer, check temp. every 15 minutes. 5. Let meat rest for 15-20 minutes before slicing.

Lemon Zest Dressing

Ingredients:

1/2 cup olive oil Juice of 1 large lemon Zest of 1 large lemon 1/4 tsp Italian seasoning 1 tbsp minced garlic 1 tbsp grated parmesan cheese Pinch crushed red pepper Pinch black pepper

Directions:

Mix all ingredients well in a small mason jar. Enjoy.

Key Lime Squares

Ingredients:

1 1/3 cups graham cracker crumbs 1/4 cup butter, melted 1 cup hot water 1 pkg. (3 oz.) lime flavor gelatin 1 cup cold water 1 pkg. (8 oz.) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 4 medium sized limes, juiced (approx. 1/2 cup)

Topping Ingredients:

1 pkg. (8 oz.) cream cheese, softened 1 pkg. (8 oz.) cool whip 1 cup powdered sugar Zest of one lime (optional)

Directions:

1. Reserve 1 tbsp. graham cracker crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. 2. Add hot water to gelatin mix in small bowl; stir until completely dissolved, approx. 2 mins. Add cold water, stir until thickened, approx. another 2 mins. 3. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin, mix well. Pour over crust. 4. Refrigerate 6 hours or until firm. 5. Mix cream cheese, cool whip, and powdered sugar together and add to top of key lime squares before serving. Sprinkle with lime zest and reserved graham cracker crumbs (optional)

Tip: Can use sugar free gelatin and reduce powdered sugar to 1/2 cup, turns out just as good with less calories/carbs/sugar. 10 Layer Fresh Fruit Parfait

Makes approx. 4 servings/ tall glasses.

Ingredients:

1 cup each of: strawberries pineapple kiwi blueberries mango Fresh mint for garnish (optional)

Cream Cheese Mousse Icing: 1 pkg. (8 oz.) cream cheese, softened 1 pkg. (8 oz.) cool whip 1 cup powdered sugar

Directions:

1. Wash and cut up fruit. Mix icing ingredients together in a small bowl. 2. Alternate layering fresh fruit (approx 4 tbsp.) with cream cheese mousse icing. Use pastry bag or zip lock with tip cut for an easy way of getting mousse into glass jars. 3. Garnish top with fresh mint. (optional)

Tip: Can be used with any fresh fruit. Can reduce powdered sugar to 1/2 cup, turns out just as good with less calories/carbs/sugar.

“This icing was my great grandmother’s recipe, it’s great for cakes with fresh fruit. I remember helping her make her famous blueberry cream cheese cake as a young girl.”

Watermelon Lemonade

Ingredients:

2 Quarts Crystal Light Lemonade prepared 3 cups watermelon, cut into cubes Watermelon slices 2 lemons

Directions:

1. Blend cubed watermelon in a blender and strain juice into bowl, yields approx 1.5 cups juice. 2, Add watermelon juice to prepared crystal light lemonade. 3. Pour watermelon lemonade into pitcher 1/2 full of ice. Tip: Prepare watermelon lemonade ahead of time and place into refrigerator to cool for several hours before pouring over ice so ice will not melt as quickly. 4. Cut lemon slices and place into pitcher before serving. Cut lemon and watermelon wedges to garnish tops of glasses. Serve immediately and enjoy.