4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder

Instructions:

Preheat oven to 425 degrees. Wash and prick the potatoes. Wrap tightly in aluminum foil. Place on a cookie sheet. Bake 1 hour. Potatoes should be tender. Remove foil and cut potatoes in half lengthwise. Spoon out the potato pulp being sure to leave the skins intact. Place the pulp in a large mixing bowl. Add 3/4 cup of cheese and sour cream to the pulp. Stir to combine. Add 1 tablespoon of buffalo sauce and mix well. Refill the potato skins. Top with the remaining cheese. Place on the cookie sheet and bake at same temperature for about 7 minutes. The cheese should be completely melted. Cook the chicken according to package directions. Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder. Stir to coat the chicken. Add the chicken mixture to the top of the potatoes. Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined. Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices. Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.

In a medium skillet, heat oil for frying. Add the cabbage and seasoning to the skillet and cook until tender, approximately 15 to 20 minutes. In a bowl, mix together the sugar and flour, then add the sour cream, mixing well. Stir in the vinegar very well, and then add the entire mixture to the cabbage. Simmer the cabbage until it reaches the desired consistency.

Mix all the ingredients together in a cooking pot. Simmer slowly and stir constantly until thick.

Blend all ingredients together in a blender at high speed for about 45 seconds until smooth. Serve with fired tortillas, raw vegetables or assorted crackers. It makes 1 2/3 cups of dip.

In a bowl, large enough to hold the asparagus, place the onion and the salt, mix them well and let steep for 30 minutes. Add the chopped capers, mint leaf and lemon juice into the bowl and let them marinate for a minimum of 1 hour. Mix thoroughly often. While that’s going on, bring an asparagus cooker to boil and cook the asparagus for about 3 minutes until it becomes tender but crisp. Drain and toss the still warm asparagus with the marinade. Add salt and pepper and toss gently, then, serve.