Ingredients

For spice mixture

• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

For salad

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 6 cups (packed) mixed baby greens
• 1/2 green bell pepper, thinly sliced
• 1/2 cup thinly sliced red onion

• 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
• 3 tablespoons butter, melted
• 6 tablespoons crumbled blue cheese (about 3 ounces)
• 1 tomato, quartered

Preparation

For spice mixture:

Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

For salad:

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

Thanks, Chicago Chop House!

• 2 14oz. envelopes of unflavored gelatin
• 1/2 c cold coffee or kahlua
• 3 c hot coffee
• 1/4-3/4 c sugar
• pinch of salt

Combine gelatin and cold coffee, let sit for 10 minutes. Add hot coffee, sugar, and salt. Stir until sugar is dissolved. Pour into individual dishes or flat pan. let sit in fridge. Serve with ice cream or cream.

*Makes 6 small servings

thanks, terry (and debbie)!

• ¼ cup soy sauce
• 2 Tbsp sugar
• 2 Tbsp water
• 2 Tbsp mirin
• 1 Tbsp oil
• ¼ tsp salt
• 1 Tbsp chopped ginger

Mix and keep refrigerated.

thanks, karen!

• ¾ cup sugar
• ¼ Tbsp pepper
• 2 Tbsp salt
• ¾ cup + 2 Tbsp vinegar
• 1½ cups oil
• 6 Tbsp sesame oil

Melt sugar and salt with the vinegar in a saucepan on low heat. Combine with the rest of the ingredients.

• 3 Tbsp red wine vinegar
• 2 Tbsp salad oil
• 1 Tbsp Tabasco
• 2 tsp garlic salt
• 1/8 tsp black pepper
• 2 avocados, peeled, pitted, and cubed
• 1 can (15 oz) black eye peas
• 1 can (11 oz) whole kernel corn
• 1 cup sliced onions
• 1 cup coarsely chopped cilantro
• 4 tomatoes, coarsely chopped

In a large bowl, mix together vinegar, oil, Tabasco, garlic salt, and pepper. Add avocados to vinegar mixture and mix gently. Drain and rinse peas and corn. Add peas, corn, green onion, cilantro, amd tomatoes to avocado mixture. Let this chill for at least an hour in the refrigerator. Serve with tortilla chips.

thanks, helen!