BAREFOOT CONTESSA'S PUMPKIN MOUSSE

Serves 8

FOR THE MOUSSE:

1 cup half-and-half
1 (29 ounce) can pumpkin purée
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe bananas, finely mashed
1 teaspoon grated orange zest
1 cup cold heavy cream
1/4 cup granulated sugar

FOR THE DECORATION:

1 cup (1/2 pint) cold heavy cream
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
Orange zest (optional)

1. Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler, and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken (about 140 degrees), stirring constantly. You don't want the eggs to scramble. Remove from the heat.

2. Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, bananas, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

3. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the cooled pumpkin mixture and pour it into a 7 inch x 2 3/4 inch round soufflé dish. Chill for 2 hours or overnight.

4. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

Maple-Mustard Glazed Chicken

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Turkey onion green chile burgers

from caroline's kitchen

1.5 lbs of ground turkey (the turkey with a bit of fat is good b/c it helps it hold together)
1 can (or 6 freshly roasted and peeled and chopped) of chopped green chiles, drained
1 package of the dry lipton onion soup mix
pepper to taste

mix all together and form 4-6 patties. cook on the grill for 7-10 mins (or until it is the wellness you like)

and you are done!


slap 'em in the buns. and serve with cheese if desired.

Rosemary Vanilla Chicken

From Terri's kitchen

8 x chicken thighs
4 tbsp of olive oil or vegetable oil
2 x onions, sliced
2 x carrots, chopped
1 bottle of chardonnay
1 x vanilla bean or 1 tbsp of vanilla extract
2 x large sprigs of rosemary, needles peeled off

Directions:
Rosemary Vanilla Chicken
Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's OK if it ends up in several pieces.
Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavours of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavours considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavour to the dish.
Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish I prefer the oaky vanilla-like flavours of California chardonnay.
Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavour and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
Serve over any rice, pasta or grain

Beef and Broccoli

This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!

1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soya sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped

4-6 servings

Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp. Add marinade and cook until sauce is hot and thick.
Enjoy......

Shredded French-Dip Sandwiches

From Sandra's kitchen

This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well.
6-8 servings

3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 Sub or Kaiser Buns

Cut roast in half, place pieces into crockpot.
Combine canned soups with bouillon granules.
DO NOT DILUTE SOUPS!
Pour over meat.
Cover, cook on low 8 hours.
Remove meat from crockpot,shred with forks.
Skim fat from aujus in crockpot.
Return meat to crockpot,to rewarm.
Pile meat on rolls.
Serve juice as dipping sauce on the side.

Yumpy.......

Balsamic Chicken With Garlic Couscous

from Sandra

4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed


For couscous

1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2 ounces butter
4 cloves garlic, sliced
2 tablespoons fresh thyme


Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.

To make couscous: pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.

Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.

To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.

Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.

Enjoy everyone!

Skor Bar Treats

From Sue's kitchen

Preheat oven to 350F.

Line a large cookie sheet (with lip) with salted crackers (I used whole wheat, so I can say that they're healthy! And you couldn't even tell the difference!). Make sure that the crackers are salted side up.

Stir 1 cup of butter and 1/2 cup brown sugar over medium heat until melted. Bring to an almost boiling point and quickly pour over crackers, making sure to coat all of them. Bake for approx 10 minutes or until butter mixture starts to bubble. Do not let it turn brown!

While this is baking, mix 1 pkg. (300g) milk chocolate chips and 1 pkg. (300g.) butterscotch chips in a bowl.

Remove cracker concoction from oven and sprinkle with chips. IMMEDIATELY invert another cookie sheet over top and let sit for a few minutes. When the chips are melted, swirl chips with a knife. If they are not melting well, place in your warm oven for several minutes until melted.

Place treats in refridgerator to cool. When cool, cut or break into pieces and enjoy!

Peanut Sesame Chicken Stirfry

1 cup Kraft Catalina Dressing
1/4 cup Kraft Peanut Butter
3 Tbsp. each soy sauce and lemon juice
2 Tbsp. sesame seeds
Chicken breasts
3 sliced green onions
1 each sliced carrots and celery
1 each cubed green and red pepper
Cooked noodles

Mix together dressing, peanut butter, soy sauce and lemon juice.
Stir fry sesame seeds and chicken in one-third of the prepared sauce in a wok or a heavy skillet.
Add remaining ingredients and cook until vegetables are tender. Serve over rice or cooked noodles.

from Mona

Ham Potato Bake

2 1/2 lbs. small sweet potatoes, peeled, cut into bite-size pieces
1 1/2 lbs. boneless ham steak

2/3 cup packed brown sugar
2 tsp. prepared mustard
2/3 cup and 1 cup apple juice

Put sweet potato into 3.5L slow cooker. Place ham steak over top.

Mix brown sugar, mustard and apple juice in small cup. Sprinkle over ham. Cover. Cook on low for 7-8 hours or on high for 3 1/2 - 4 hours. Add cornstarch to thicken about ½ hour before it is finished cooking. Cut ham into serving-size pieces. Serves 4.

The only thing I would do differently is to cut the ham into bite-size pieces and mix it in with the sweet potato so it has a nice ham flavor to it.

Bow Island Bean Soup

2 cup bean mix
2 quarts water
1 lb diced ham
1 large onion chopped
1 clove garlic, minced
1/2 tsp salt
1- 4oz can green chillies, undrained
1- 19 0z diced tomatoes, undrained
Mix all in crockpot and cook on low for 8 hours.

Pork on a Bun

1 3-4 onz pork-butt roast or beef brisket
Salt and Pepper to Taste
2 med onions, sliced
1 16-onz jar BBQ sauce
Soft Rolls

Carefully trim the meat of visible fat and saeson it with salt and pepper. Place the onionsi n the bottom of the slow cooker, then lay the peat on top of them. (You may have to cut the brisket in half and stack pieces.) Pour aout a half cup of the BBQ sauce over the meat and turn to coat. Cover and cook for 9 - 10 hours on low. Carefully remove the cooked meat and pour out the fat and juices, retaining the onions. If you're using the pork, shred it with two forks. Put the pork back in the cooker, mix in the remining BBQ sauce and let it cook another half hour or so. Serve it on soft rolls, onions on the side. Serves 8 - 10

Mu Shu Chicken Wraps

1 onion, diced
1 1/2 - 2 lbs boneless skinless chicken thighs
Salt & Pepper
1 cup hosin sauce
2 Tbsp honey
1/4 tsp ground ginger
1 12-oz bag groccoli coleslaw or other toppings
Flour tortillas or flatbread

PLace the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 -5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
In a small bowl, mix together the honey, hoisin sauce and ginger, then stir the mixture int the shredded chicken and onion. PLace a small handful of broccoli coleslaw on a warm tortilla amd add several spoonfuls of the chicken mixture and roll up. Makes 6 - 8 rolls.

Apricot Lemon Chicken

2 lbs of boneless breast of chicken
1 lemon, quartered
1/2 teaspoon salt
1 tsp brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 tsp thyme (or 3-4 four sprigs fresh thyme, if available)

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken. Add the remaining ingredients and stir until well mixed. Cook on high for 4 hours. Serves 6.

Chocolate Mud Cake

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips
2/3 plus 1/3 cup sugar
3 tablespoons plus 1/3 cup cocoa
1 tablespoon vanilla
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
Whipped cream or ice cream

Coat the inside of a slow cooker with cooking spray. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk in the 2/3 cup of sugar, 3 tablespoons cocoa, vanilla, salt, milk and egg yolk. Add the flour mixture and stir until throughly mixed.

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, coca, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 or 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off power and remove the lid. Let it cool for 25 and minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Albondigas Soup Recipe

This Mexican meatball soup was a family favorite growing up. Not an appetizer, always a main course, either for lunch or dinner. "Albondigas" means "meatballs" in Spanish, and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.

Preparation time: 1 hour.

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)

2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces

1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper

1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro

1 Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.

3 Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.

Serves 6-8.

Thai Curry Chicken and Broccoli

from Julie

First, make a bechamel sauce as follows

Melt 2 tbsp butter

Add 2tbsp flour, cook for a few minutes.

Add 1/4 tsp salt and fresh ground pepper to taste

Stirring, add 1 cup milk, bring to a simmer to thicken and turn off heat

For the rest:

1 1/2 cups broccoli
2 tbsp oil
1 - 1 1/2 tsp curry paste (I use Patak's brand, usually madras, found in the aisle with the chinese and mexican stuff. No its not thai, but it works)
12 oz boneless, skinless chicken breasts cut into thin slices
1/4 tsp salt
2 tbsp sugar
1/2 tsp garlic, crushed (2-3 cloves)
2 tbsp soy sauce
roasted peanuts to garnish (optional)
egg or rice noodles

Blanch the broccoli. In large skillet heat together oil and curry paste, cooking over low heat for 1 minute, stirring to blend. Turn heat to med high, add chicken, salt, sugar and garlic. Stir fry until sugar carmelizes (or chicken is cooked through). Add soy sauce and cook until most of the liquid is evaporated. Stir in bechamel and broccoli. Garnish with peanuts. Serve over noodles.

*Notes:

- chicken that is still partially frozen is easier to cut and get nice thin slices. this also helps it go further.

- you may need extra milk to thin the saucy part after adding it to the rest of the stuff.

-i skip the blanching the broccoli part. i slice up a big bowl of veggies: broccoli, snow peas, mushrooms (quartered) and red or yellow peppers and throw the whole thing on top after the soy sauce has reduced. you can add whatever veggies turn your crank or that your kids will eat.

- you can make this up to the point of adding the bechamel, so that you don't have to feel rushed making it. just turn the heat to low while the noodles are cooking.

- this is also awesome with shrimp, just add them in after the soy sauce, but before the bechamel, and stir to cook. one of my veggie friends makes hers this way, same steps just omitting the chicken stirfry part (if you want more directions on this, let me know)

- this can also be a gluten free meal by using cornstarch to thicken the bechamel and using gluten free soy sauce, serving over rice noodles

Tortilla Soup

compliments of my fav lady Martha!

2 cloves garlice, minced
1/2 tsp ground coriander
ground pepper
2 boneless skinless chicken thighs
1 Tbsp lime juice
coarse salt
2 plum tomatoes coarsely chopped
1/2 cup frozen corn kernels
1 small minced jalapeno chilie (remove seeds for not as hot)
1 cup tortilla chips
3 scallions thinly sliced

In a small saucepan, bring 2 1/2 cups water to boil Add chicken, garlic, jalapeno, coriander and half the scallions. Season with salt and pepper. Reduce to a simmer; cover and cook until chicken is tender and opaque throughout; about 15 minutes.

Remove chicken and shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.

Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.

* This recipie is only for 1 person - so I doubled it and it made lots for both of us. *

slowcooker pasta e fagioli

canadian living march 2005

6 slices bacon or pancetta, chopped
2 onions chopped
4 cloes garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp each dried basil and oregano
1/4 tsp each salt and pepper
1 can (19oz/540ml) white kidney beans, drained and rinsed
4 cups chicken stock
1 can (28oz/796ml) diced tomatoes
1 bay leaf
3/4 cup tubetti or other small pasta
1/4 cup fresh parsley
1/4 cup tomato paste
1/4 cup grated parmesean

in skillet, fry bacon over med-high heat until crisp. transfer to crockpot.
drain fat from skillet, fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. scrape into slow cooker. mash 1 cup of the beans, add to slow cooker along with remaining beans. add stock, tomatoes and bay leaf. cover and cook on low for 4 hours or until vegetables are tender. in pot of boiling salted water,, cook pasta until tender but firm, about 8 mintues. drain and add to slow cooker. add parsley and tomato paste, cover and cook on high for 10 minutes or until hot. discard bay leaf. sprinkle each serving with parmesean cheese.

makes 6-8 servings
each serving about 198 calories, 11g protein, 5g total fat, 28g carbs, 6g fibre, 9 mg chol, 899 mg sodium

will post tomorrow how this mostly meatless dinner goes over with the crew. thinking they can have some crusty buns to go with this, and maybe a salad.


review from the crew... the words to describe this were "awesome", "phenomenal" and "you can make that again" so i suppose it was ok LOL

Cauliflower-Cheese Pie (with Grated Potato Crust)

This one if from the Moosewood Cookbook. I have made this several times and it is yummy.

Cauliflower-Cheese Pie (with Grated Potato Crust)

Crust: 2 c. packed, grated, raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400.

Set the freshly-grated potato in a colander. Salt it and leave it for 10 min. Then squeeze out the excess water and add it to the remaning ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers. Back for 40 to 45 min until brown. After the first 30 min., brush the crust with a little oil to crispen it.

Turn oven down to 375.

Filling: 1 heaping, packed cup grated cheddar cheese
1 med. cauliflower, broken into small flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs and 1/4 c. of milk beaten together
black pepper
paprika

Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and califlower and cook, covered, 10 minutes, stirring occassionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the egg-milk mixture over and dust with paprika. Bake 35 to 40 min - until set.

Cheese Shortbread

From Jennifer
These are yummy.

1/2 lb McLarens Sharp Cheese (in red container in cold section of supermarket)
1/2 lb butter
2 cups flour
2 tablespoons brown sugar

Cream 1st two ingredients together, sugar and then flour.

Divide in two sections and roll into logs. Chill and hour. Slice and bake at 350 until slightly brown.

Enjoy

Chocolate Raspberry Cheesecake

from Terri's kitchen

1 1/2 C Cream filled cookie crumbs*
2 Tbsp butter, melted
32 oz cream cheese, softened

1 1/4 C granulated sugar
3 eggs
1 C sour cream
1 tsp vanilla extract
6 oz semi-sweet choclate chips, melted
1/3 C whipping cream
1/2 C fresh raspberries
4 fresh mint leaves

Combine crumbs and butter; press onto bottom of 9 inch spring form pan.

Combine 2/3rds of cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tablespoons of chocolate cream cheese batter, do not swirl. Bake in a preheated oven at 325 degrees F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, raspberries and fresh mint leaves, if desired.

* Cookie crumbs should come from 18 cream filled cookes that have been finely crushed.

Serves 10

Maple Baked Chicken Breasts

from Marina's kitchen

Ingredients

2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1 serving cooking spray
1/4 cup maple syrup
1/2 tsp dried thyme
1/4 tsp Sage, ground
1 medium onion(s), thinly sliced
3/4 cup fat-free chicken broth

Instructions
Preheat oven to 350°F (177°C).

Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.

Coat a large nonstick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides, about 3 minutes per side.

Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all. Cover and bake 1 hour, basting occasionally with pan sauce. Yields 1 chicken breast and about 3 tablespoons of sauce per serving.

Chilled Lemon Souffle

compliments of HeatherM

Ingredients:
1 tbsp. unflavoured gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup fresh lemon juice (approx. 2-3 lemons)
1 1/2 tbsp. grated lemon zest
1 cup whipping cream

Directions:
Place gelatin in water and set aside to soften. In a heavy saucepan, set over low heat, whisk egg yolks until smooth. Whisk in sugar, lemon juice and zest. Cook, stirring, until slightly thickened, about 10 minutes. Stir in softened gelatin and cook until dissolved, 1 to 2 minutes. Pour into a large mixing bowl and allow to cool.
In a deep bowl, whip cream until soft peaks form - do not over beat. Fold whipped cream into cooled lemon mixture until blended. In a separate bowl, beat egg whites until stiff but not dry; fold into lemon-cream mixture. Spoon into a glass serving dish and refrigerate until set, approximately 2 hours.

Serves 6 to 8.

Stuffed Porkchops

from Marina

1 pound lean pork loin, four 4-oz chops
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 cup dried bread crumbs
1/2 cup apple(s), chopped
1/2 cup low-fat shredded cheddar cheese
2 Tbsp raisins
2 Tbsp reduced-calorie margarine, melted
2 Tbsp orange juice
1/8 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Cut a pocket in each pork chop along the fat side. Salt and pepper the insides of the pockets.

In a bowl, toss bread crumbs, apple, cheese and raisins together. In a separate bowl combine melted margarine, orange juice and cinnamon; pour over the bread crumb mixture. Mix gently.

Lightly stuff the pork chops with the mixture. Place in a shallow baking pan. Bake 30 minutes or until pork is almost cooked through. Then cover lightly with foil and bake 15 minutes more, or until temperature reaches 145-150°F.

Skor Bar Cookies

Cream together:
1 cup butter
1 cup white sugar
1 cup brown sugar

Add:
2 large eggs
1 tsp vanilla

Now combine, then mix in:
2 cups flour
2 1/2 cups finely ground oatmeal (or oat bran)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Then add:
2 cups chocolate chips
1 cup chopped pecans (optional)

Drop the dough by large amounts on ungreased cookie sheet 2 inches apart. Place a piece of Skor Bar on top. Bake at 375 for about 8 minutes, then cool on cooling rack.

Honey Spiced Chicken

from Marina

1 Tbsp honey
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 cup zucchini sliced
3/4 cup sugar snap peas
1 tsp olive oil
3/4 cup cooked wild rice
4 oz uncooked boneless, skinless chicken breast(s)

Preheat broiler. Combine honey, nutmeg and cinnamon. Coat chicken breast with honey sauce and broil until no longer pink. Place zucchini and peas on a non-stick baking sheet, brush with oil and season to taste. Broil until softened. Complement chicken and vegetables with wild rice.

Fat Free Cheesecake Squares (NOT)

From my friend LisaO
These are so easy to make...and so delicious

1 pkg Cream cheese
1 can Eagle Brand (condensed milk)
1/3 cup Lemon Juice
1 tsp Vanilla

Beat cream cheese and slowly add condensed milk, STIR in lemon & vanilla.

This is quite watery, but once in the fridge for 1 hour it sets.

TOP with fresh fruit or pie filling.

MAKES about 25

I have had these with fresh strawberries and when I made them myself I used a mango peach pie filling and they were DELICIOUS...

CAUTION!!!!! HIGHLY ADDICTIVE...can't stop eating them

Berry Cream Muffins

4 cups all-purpose flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups fresh or frozen raspberries or blueberries
2 cups sour cream
1 cup vegetable oil
1 tsp vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredeints just until moistened. Fill greased or paper-lined muffin ups two-thirds full. Bake at 400ºF for 20-25 minutes or until muffins test done.

Chocolate Coconut Bars

(These are STINKING GOOD!!!!Thanks to Martha!)

3 cups finely ground cookies such as grham crackers or chocoalte wafers or a combo (or jsut buy the crumbs like I did)
1/4 cup sugar
3/4 cup unsalted butter, melted
1 cup pecans pieces
1 cup semisweet chocolate chips or chunks.
1 can (14 oz) sweetened condensed milk
1 1/2 cup sweetened shredded coconut

Preheat oven to 375º. Lightly splash a 15x10 inch rimmed baking sheet evenly with water then line with parchment paper.(You don't have to use parchement paper - just makes it easier to clean up after.)
In a large bowl, stir together cookie crumbs, sugar and butter until combined. Venly press onto bottom and up sides of prepared baking sheet. Bake, rotating halway through until firm, about 10 minutes. Transfer to a cool wire rack and cool about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour coundesned milk over the top, spreading to cover completely (do not let it drip over the edges). sprinkle with coconut.
Bake until coconut is toasted, 10 - 15 minutes. Transfer to rack; cool completely. (or else they are REALLY gooey) Trim edges, if desired cut into equal sized pieces.


These get a 10 out of 10 for me. Love them. I added a little less coconut since I don't like coconut a whole bunch. The crust is a little crumbly so they are a little messy to eat.... but SO good!

Fudgy Banana Muffins

1 1/4 cup all-purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
1 1/4 cup milk
1 egg
1 tbsp oil
2 tsp vanilla extract
6 milk chocolate candy bars (1.55 ounces each)

In a mixing bowl, combine the flours, brown sugar, baking soda, baking powder and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 1/3 full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces, sprinkle over batter. Bake at 400ºF for 15 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1- 1/2 dozen

Chocolate Ricotta Muffins

2 1/3 cup all- purpose flour
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp cocoa
1 cup sugar
1 cup seminsweet chocolate chips
1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 Tbsp vanilla
4 Tbsp melted butter

Preheat the oven to 350ºF. Lightly spray 12 muffin cups with non stick cooking spray.
Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium sized bvowl.
Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well after each with a whisk. Add the milk and vanilla, and whisk until thoroughly blended.
Pour the ricotta mixture, along with the melted butter, into the drty ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin tins and bake in the middle of the preheated oven for 20 - 25 minutes or until lightly browned and a toothpick inserted into the middle comes out clean. Remove the pan from the oven and then remove the muffins from the pan and place on a rack to cool. Wait at least 30 minutes before serving.


(These are GOOD!!! Chocolately but pretty healthy too if you use lowfat ricotta cheese 5%)

Luscious Lemon Cream Cheese Pie

(A really really easy dessert.)

1 9" frozen deep dish pie shell
1 pkg Shirriff Lemon Pie Filling
1/3 c. cold water
1 3/4 c. boiling water
2 eggs
1 pkg cream cheese softened

Thaw and bake pie shell according to package directions. Cool.
Cook lemon pie filling according to package directions, but use 2 whole eggs, 1/3 cup cold water and 1 3/4 c. boiling water. Cool 5 minutes.
Beat cream cheese until smooth. Reserve 1 cup pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust; refrigerate 15 minutes.
Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices if desired.

Layered Lemon Dessert

1 cup or 250 mL all purpose flour
1/2 cup or 125 mL soft butter
1/3 cup or 75 mL ground almonds
2 tbsp or 30 mL granulated sugar
1 pkg or 250 g cream cheese softened
1/2 cup or 125 mL icing sugar
1 cup or 250 mL Whipping cream, whipped
1 pkg or 212 g Shirriff Lemon Pie Filling
2 egg yolks
1/3 cup or 75 mL water
2 cups or 500 mL boiling water
1/4 cup or 50 mL sliced almonds, toasted

1. Mix flour, butter, ground almonds and sugar together until mixture forms a ball and is well combined. Press into a 2 L (8") square pan. Bake at 180C (350F) for 15-20 minutes until golden. Cool.
2. Beat cheese, icing sugar and vanilla together until smooth. Fold in half the whipped cream. Spread over cooled crust.
3. Prepare Shirriff Lemon Pie Filling according to package directions, omitting butter. Cool to lukewarm, stirring occasionally. Spread over cheese layer. Refrigerate until cold.
4. Spread remaining whipped cream over lemon layer. Refrigerate. Garnish with almonds just before serving.

Lemon Sour Cream Pound Cake

3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter at room temperautre
3 cups sugar
6 large eggs at room temp
1 tsp vanilla
Grated zest of 2 lemons
1 cup sour cream at room temp
Lemon Syrup:
Zest of 1 lemon
1 cup fresh lemon juice
1/4 cup water
2/3 cup sugar

To make the cake, preheat the oven to 325ºF. Butter and flour a 10-inch fluted tub pan (Bundt) and tap out the excess flour.

Sift the flour, baking soda, baking powder and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanill and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of sour cream. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.

Bake until a wooden skewer cones out clean, about 1 1/4 horus.

Meanwhile, make the syrup. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.

Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.

This is a really lemony treat! Really good.

Best EVER Lemon Bars

You may have tried good recipies for lemon bars - but really truly seriously this is the best recipie. I have tried MANY varieties as it is one of my VERY favorite desserts. All thank to the Barefoot Contessa.

Best EVER Lemon Bars

Crust:
1/2 lb unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp salt
Filling:
6 extra-large eggs at room temp
3 cups granulated sugar
2 Tbsp grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting

Preheat the oven to 350ºF. For the crust, cream the butter and sugar unti light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt, and with the mixer on low, add the butter intil just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press in into a 9x13x2 inch baking sheet, building up a 1/2 inch edge on all sides. Chill.

Bake the crust for 15-20 minutes until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30-35 minutes until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.


Just one try and you'll be HOOKED!

Chicken Yumsticks

2/3 cup plain low-fat yogurt
2 tsp. brown sugar
2 tsp. hot sauce, plus extra to eat with the chicken
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. salt
8 chicken breast halves
Lemon wedges (optional)

Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt.

Cut each chicken breast half into 6 to 8 equal pieces. Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers.

Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.

At the park, prepare the coals for grilling. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.

Serve with extra hot sauce and lemon wedges. Serves 6 to 8. Enjoy

Chicken Chili

(this makes a LOT. make half for the freezer!)

Compliments of the Barefoot Contessa (one of my FAVORITE chefs!)

8 cups chopped yellow onions (6)
1/4 cups good olive oil
1/4 cup minced garlic (8 cloves)
4 EACH yellow & red bell peppers, cored, seeded & large diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes
1/2 tsp cayenne pepper
4 tsp salt
4-28 onz cans whole peeled plum tomatoes in puree, undrained
1/2 cup mnced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10-15 minutes, until transparent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a stell blade (pulse 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Preheat the oven to 350ºF. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 - 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili amd simmer, uncovered for another 20 minutes.

Serve with chopped onions, grated cheddar cheese, corn chips and sour cream or refrigerate and reheat gently before serving.

Asian Noodles with Chicken and Pineapple

6 ounces green beans, trimmed and halved lengthwise (2 cups)
1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
8 ounces rice noodles
Coarse salt and ground pepper
1/4 cup soy sauce
1 Tbsp sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped
1 lb boneless, skinless chicken-breast halves
1/2 cup fresh lime juice

1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
2.Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
3.In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.


Note: Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two. Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.

Sweet & Sour Chicken

1 lb chicken breast
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp salt
1 Tbsp butter
1 can pineapple tidbits
1 Tbsp packed brown sugar
1/4 cup soy sauce
2 Tbsp cornstarch
1 1/2 cups milk
2 tsp vinegar
1 green pepper

1. Cut chicken in chunks. Combine chicken with garlic, ginger, and salt.
2. Melt butter in large skillet and brown chicken. Add chopped green pepper, pineapple, brown sugar, and soy sauce. Bring to boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is slightly pink inside.
3. Increase heat to medium. Whisk in cornstarch into milk and gradually stir into skillet. Cook stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 minutes or until bubbling.

Sweet & Sour Chicken

1 lb chicken breast
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp salt
1 Tbsp butter
1 can pineapple tidbits
1 Tbsp packed brown sugar
1/4 cup soy sauce
2 Tbsp cornstarch
1 1/2 cups milk
2 tsp vinegar
1 green pepper

1. Cut chicken in chunks. Combine chicken with garlic, ginger, and salt.
2. Melt butter in large skillet and brown chicken. Add chopped green pepper, pineapple, brown sugar, and soy sauce. Bring to boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is slightly pink inside.
3. Increase heat to medium. Whisk in cornstarch into milk and gradually stir into skillet. Cook stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 minutes or until bubbling.

Mini Spinach and Cheese Pizzas

4 mini whole-wheat pitas (3 inches each), split
1/2 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1 garlic clove, pushed through a garlic press
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pint bocconcini (about 20 balls), halved

1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper
3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

****this recipe comes from Everyday Food magazine by Martha Stewart this month."

Shrimp Fried Rice

Salt
1 1/2 cups white long grain rice
2 tsp vegetable oil
2 large eggs, lightly beaten
1 lb shrimp, peeled and chopped
2 carrots, diagonally sliced
2 scallions, diagonally sliced, white and green parts separated
1 garlic clove, minced
1 Tbsp minced fresh ginger
1/4 cup soy sauce
1/4 cup fresh lime juice

1. In medium saucepan, bring 8 cups salted water to boil. Add rice and boil until tender. 12- 14 minutes. Using a fine mesh sieve, drain and immediately rinse with col water to stop the cooking. Set aside.
2.While rice is cooking, heat 1 tablespoon oil in a large non stick pan over medium heat. Add eggs, cook until set. 1-2 minutes. Transfer eggs to a cutting board. Cool eggs, then cut into strips.
3. In same pan, heat remaining oil over medium heat. Add shrimp, garlic, carrots, scallion whites and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp tender, 3-5 minutes. Add eggs, soya sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.

Corn and Black Bean Quesadillas

Very easy, and a nice change form cooking meat for dinner.

1/2 cup mayo
1/4 cup shredded monterey jack or cheddar cheese (I like to use both)
1/4 cup salsa
1 cup corn kernels
1/2 cup canned black beans drained and rinsed
2 green onions, chopped

tortillas
sour cream
guacamole

Stir together mayo, salsa and cheese. Spread 1/4 mixture over one half of a tortilla. Sprinkle with 1/4 of the corn, beans, and onions. Fold tortilla in half and press together. Repeat.
Cook in ungreased frying pan over medium heat until lightly browned, flip and cook other side. Cut into wedges and enjoy.

I am lazy and actually just throw all the ingredients into a bowl then spread it on to the tortillas - works fine.

Makes 4 servings.

Sarah's Thai Noodles

Another from a friend.

Boil 8 oz. Wide Rice Stick Noodles.

Meanwhile saute:
1 1/2 tsp green curry paste for 30 seconds.
Add:
3 cloves minced garlic
1 Tbsp finsh sauce
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp vinegar
Saute for about 45 seconds.
Add one can of coconut milk.
Add a bunch of veggies. (i use broccoli, carrots & peppers)
Add cooked meat (i like chicken & shrimp.)
Add noddles.

Mix 2 eggs, and pour into 1 Tbsp oil in another frying pan. Sprinkle with basil and cook. Cut into strips and toss with other stuff.

Enjoy.
(the more curry paste you add the hotter it will be, so the less the more mild)

Sticky Chicken

This comes from my a friend Jody.

4-6 chicken breasts
1/4 cup corn starch
1 egg

Beat egg sligthly to break up the yolk. Then dip the chicken in the cornstarch and then the egg. Fry in a bit of oil.

Mix together for Sauce:
1 cup sugar
1/2 cup vinegar
1/2 cup water
1 Tbsp chicken oxo
4 Tbsp ketchup
1 Tbsp soya sauce
1 tsp garlic powder
1 Tbsp corn starch

Place chicken in 9x13 pan and pour sauce over top. Bake in oven at 350 for 1 hour. Serve with rice.


tasssssssttttttyyyyyyyyy

Grilled Bruschetta Chicken

1/4 cup sundried tomato and oregano dressing or italian dressing
4 small chicken breasts
1 tomato finely chopped
1/2 cup of shredded cheese
1 tsp dried basil

Place foil over half of BBQ; preheat to medium. Pour 2 Tbsp of dressing over chicken in resealable plastic bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min.
Grill chicken on uncovered BBQ 6 min. Meanwhile, combine tomatoes, cheese, basil, and remaining dressing.
Turn chicken over; place cooked side up, on foil on BBQ. Top evenly with tomato mixture. Close lid. Grill additional 8 min or until cooked.
I know I don't have a BBQ, but it is still good on a kitchen grill, and I'm sure even better on a BBQ!

Parmesan Chicken

12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 tsp ground black pepper
1 tsp salt

1. In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.
2. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

(Really easy and really quick)

Baked Peanut Tandoori Chicken

1/2 cup plain low fat yogurt
1/2 cup fresh coriander leaves
1/4 cup peanut butter
3 Tbsp tandoori curry paste
3 Tbsp tikka curry paste
2 Tbsp grated ginger root
3 cloves of garlic
juice of 1 lemon
4 bonless skinless chicken breasts
Garnish: peanuts & fresh cilantro

In a blender, combine yogurt, coriander leaves, peanut butter, tandoori paste, tikka paste, ginger, garlic amd lemon juice. Puree til smooth.
Put chicken in shallow glass baking dish. Pour marinade over and turn to coat. Cover and chill for at least 6 hours (or up to 24).
Preheat oven to 450•. Transfer marinade coated chicken to a baking sheet. Bake chicken in center of oven for 15 - 18 minutes or til cooked through. (throw away the rest of the marinade.)
Let chicken rest for 4-5 minutes before serving. Garnish with peanuts and cilantro.

Favorite Pasta Salad

This ons is totally different that other pasta salads.
Love it.

1/2 lb spiral pasta (fusilli)
salt
Olive oil
1 lb medium diced ripe tomatoes
3/4 cup good black olives, pitted and diced
1 lb fresh mozzarella, medium diced
6 sun-dried tomatoes on oil, drained and chopped

Dressing:
5 sun-dried tomatoes on oil, drained
2 Tbsp red wine vinegar
6 TBsp good olive oil
1 garlic clode, diced
1 tsp capers, drained
2 tsp salt
3/4 tsp pepper (freshly ground if you have it)
1 cup freshly grated Parmesan cheese (if I don't have it I use that fake stuff sometimes - but fresh is best!)
1 cup packed basil leaves (or substitute some dried basil)

Cook the pasta in boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes or according to the package. Drain well and allow to cool. Place pasta in a bowl and add tomatoes, oilves, mozzeralla and chopped sun-dried tomoatoes.
For dressing, combine sundried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor til smooth. (i do mine in a cup with one of those standing up mixer thingies -kwim?)
Pour dressing over pasta, sprinkle with the Parmesan cheese and basil, toss well.

Summer Salads!

HEY EVERYBODY!

I hope everybody is getting use of this here and there. I'll be getting back into it since no one is cooking for me anymore. I'm loving every single recipe I have tried!

I thought it would be fun for everyone to put up their favorite summer salad for your next one. Even if it's the easiest thing ever, put it up. Wait, especially if it's the easiest thing ever put it up. I'm sure everyone has had this yummiest ever salad I just put up, but maybe you never had the recipe for it. Now you do! Soon we'll have to do a dessert post too!

Can't wait!
Lindsay

BROCCOLI SALAD:

2 bunches of broccoli cut small
1 medium purple onion
6 strips of bacon cooked crisped and chopped
1/2 cup of raisins (optional)
1/4 cup sunflower seeds (optional)

Dressing:
1 cup mayonnaise
2 tbsp. cider vinegar
1/2 cup sugar
1/2 tsp. salt

Buffalo Chicken

1/2 cup all purpose flour
2 tesp paprika
coarse salt
8 skinless chicken drumsticks (about 2 lbs total)
1/4 cup vegetable oil
1/4 cup ketchup
1 Tbsp melted butter
1-2 Tbsp hot sauce such as Tabasco (as hot as you want it!)
celery sticks for serving

One a rimmer naking sheet, combine flour, paprika, and 1 Tsp coarse salt. Add chicken toss to coast and shake off excess.
In a large pan, heat oil over medium high heat. Add chicken and cook, turning to brown on all sides, until cooked throughout. (about 15 - 20 minutes)
Meanwhile in large bowl, combine ketchup, butter and hot sauce; season with salt. Add hot chicken and toss gently to coat. Serve with celery sticks and blue cheese dip.

Better Blue Cheese Dip:
In a small bowl combine 1 ounce blue cheese crumbled, 2/3 cup plain yogurt and 2 Tbsp lemon juice. Season with salt and pepper. Mix well with fork to mash cheese to combine.

BBQ Chicken Wraps

Ok this is so super easy. almost too easy to post and call a recipe it is more of a suggestion if you need a quick fix.
2 chicken breasts
your favorite bbq sauce
Fixins -basics (whatever you like to add to your wrap)
lettuce
cheese
tomatoes
cucumbers

Simple cut & cook chicken add bbq sauce. I use tortillas or pitas and add whatever you like!

Silly Greek Chili

I thought I'd post two this week.
Since Lindsay just had a baby.
One's for her.
Try this chili is is the BEST.

Silly Greek Chili
2 tsp olive oil
3 boneless skinless chicken breasts cut into 1-inch cubes
1 cup chopped red onions
1 cup diced zucchini
1/2 cup chopped red bell pepper
2 tsp minced garlic
1 Tbsp chili powder
1 tsp each ground cumin and dried oregano
1 can (19 oz) diced tomatoes with sun-dried tomatoes, undrained
1 1/2 cups your favorite tomate pasta sauce
1 cup canned chickpeas, drained and rinsed
1 Tbsp brown sugar
1/4 tsp freshly ground black pepper
2 Tbsp minced fresh cilantro
1/3 cup crumbled light feta cheese

Heat olive oil over medium high heat in a large
non stick pot. Add chicken. Cook and stir chicken until lightly bronwed, but not cooked through, about 4 minutes.
Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in chili powder, cumin, and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta sauce, chickepas, brown sugar and pepper. Bring to boil. Reduce heat to low. Cover and simmer with 15 minutes.
Remove from heat. Stir in cilantro. Ladel chili into serving bowls and top with feta cheese.

Vegetable Stir fry

INGREDIENTS

* 2 teaspoons cornstarch
* 1/2 cup cold water
* 3 tablespoons soy sauce
* 1 cup fresh broccoli florets
* 1 medium carrot, thinly sliced
* 1/2 small onion, julienned
* 1 tablespoon vegetable oil
* 1 cup shredded cabbage
* 1 small zucchini, julienned
* 6 large mushrooms, sliced
* 1/2 teaspoon minced garlic
* Hot cooked rice

DIRECTIONS

1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Creamed Tuna on Toast

This is a super cheap and easy one.
Perfect for student budgets! :)

2 Tbsp margine, melted
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups low fat milk
1 carrot, sliced
1 stalk of celery, sliced
1 cup opeas
1 7-ounce can tuna, drained
8 slices bread for toast

Wash and slice carrot and celery. Cook them in a saucepan with 1/2 cup water until soft. Drain and set aside in a small bowl.
In the same saucepan, melt margarine. Add the flour, salt and pper and stil til it looks like a paste. Add the milk and stir while it cooks and the sauce gets thicker. Do not boil it. Add the carrots, celery peas and tuna. Stir and cook until the mixure is hot. Make toast and serve the creamed tuna over it. You can also serve it over biscuits or noodles.
Serves 4.

Tator-Tot Casserole

1 Ils. ground beef cooked
1 can cream of mushroom soup
1-2 cups peas
tator-tots
grated cheese

In a 9x13 pan, mix coked ground beef, cream of mushroom soup, and peas. Press into pan to even out. Line tator-tots on top to cover mix. Put in oven and bake for about 30-40 mins. Sprinkle grated cheese on top for the last 10 minutes or so. My siblings like to eat it with ketchup. If your husband hates peas- do not put them in. I learned the hard way.

burrito pie

Happy Mothers Day Everyone!

I got this recipe from Rhonda. It's one of Brad's favorites. I have also heard it called mexican lasagna, lets you know kinda what it looks like. I like to make a full recipe and then bake half to eat and freeze the other half. If you look it up here you can change the serving size and it will adjust the amount of ingredients for you.

• 1 pound ground beef
• 1/2 onion, chopped
• 1 teaspoon minced garlic
• 1/2 (2 ounce) can black olives, sliced
• 1/2 (4 ounce) can diced green chili peppers
• 1/2 (10 ounce) can diced tomatoes with green chili peppers
• 1/2 (16 ounce) jar taco sauce
• 1 (16 ounce) can refried beans
• 6 (8 inch) flour tortillas
• 5 ounces shredded Colby cheese
• Lettuce, tomatoes, salsa, sour cream, guacamole - whatever you like to eat with it.
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Southwestern Corn Chowder

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
coarse salt and pepper
1 baking potato, peeled and cut into 1/2 inche pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) chicken broth
1 cup milk

In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cool stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.

Bring to a boil over medium heat and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

Serves 2.


Super easy and doesn't make too much
(but you can easily double it.)

Spinach Salad

Sorry, I am kind of slacking. I didn't want to re-type anything tonight, maybe tomorrow.

Sloppy Joes

Just because everyone needs a good sloppy joe recipe.
2 lbs ground beef
2 medium onions, chopped
1/2 can (10 1/2 oz) tomato soup
1/2 cup ketchup
2 Tbsp brown sugar
1 1/2 tsp chili powder
1 1/2 tsp Worcestire sauce
1 tsp salt
1 1/2 tsp dry mustard
1/2 tsp curry powder
16 hamburger buns.
Cook ground beef slowly in heavy saucepan, stirring to break up meat. Add onions; continue to cook until soft and transparent. Drain and add remaining ingredients; simmer 20-30 minutes. I tried it with salsa and tomato sauce instead of ketchup and tomato soup well just because I didn't have them, and it was really good that way too.

peanut stir fry

1/4 cup KRAFT Light CATALINA Reduced Fat Dressing

4 cups cut-up assorted fresh vegetables, such as bell peppers, mushrooms, onions, broccoli florets and zucchini

3/4 lb. (12 oz.) boneless skinless chicken breasts, cut into strips

1/2 cup chopped PLANTERS COCKTAIL Peanuts

2 Tbsp. reduced sodium soy sauce

1 bag (8 oz.) field salad greens (6 cups)

HEAT dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 3 min. Add chicken; stir-fry an additional 5 min. or until chicken is cooked through.

ADD peanuts and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and mixture is heated through.

SERVE over salad greens Hey everyone check out my new site. littlemissdesigns.blogspot.com

Cajun Chicken Pasta

Sorry I'm late. I hope I'll take next week off because next week at this time I hope to be busy with a new baby!

4 ounces linguine pasta
2 skinless, boneless chicken breasts
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced (optional)
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese


1. Cook Pasta, drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese.

Cheesy Chicken Soup

2 C cooked chicken 1C celery

3 C chicken broth 1/2 C onion

2 C potatoes 1 1/2 tsp salt

1C carrots 1 tsp pepper

Chop cooked chicken and vegetables, add to broth with salt and pepper, simmerfor about 20 minutes. While simmering you can make the Roo Sauce.

Roo Sauce

1/3rd cup flour

1/4th cup butter

2 C milk

2 C grated cheese

Melt butter in sauce in pan over medium low heat, add flour with wire whisk, then add milk. Keep stirring, bring to a boil or until it starts thickening, then gradually add cheese. Keep stirring until cheese is melted.

Add roo sauce to the broth and veggies. Stir together and serve.

Chicken Fingers with Orange Dipping Sauce

I make this one quite a bit. Both my kiddos like it and so does Reg, so it's a winner around here. Tastes way better than the ones you buy!

Serving: SERVES 4 to 6

Ingredients:
* Finely grated zest of 2 oranges
* 3/4 cup orange juice
* 1/4 cup freshly squeezed lemon juice
* 2 garlic cloves, crushed
* 3/4 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 2 whole boneless, skinless chicken breasts, (about 1 3/4 pounds), cut into 1/2-inch-wide strips
* 1/2 cup plain breadcrumbs
* 1 tablespoon unsalted butter
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon cornstarch
* 1/4 cup honey
* Vegetable-oil cooking spray

Directions:
1. In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
2. Preheat oven to 400 degrees;. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
3. Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

Sweet Pork Tacos

This is my variation of the Cafe Rio Salad my Mom gave me. It is just easier this way. It is very similar to Brittany's Salsa Chicken which was very good!

Pork loin - cut off fat (I cut it into 3 pieces, use 1 and freeze the other 2 for later)
1 Cup Salsa
1 Cup Brown Sugar
Tortillas

Toppings (optional - what ever you like on tacos):
cheese
lettuce
tomatoes
sour cream
black beans

Place pork loin, salsa & brown sugar in crock pot (I use my small one) on high for 3-4 hrs or until it pulls apart easily with a fork. Shread meat with forks and mix in with sauce. Roll in tortillas with toppings.

Cord says he could eat this every day all day. It is his favorite

Hawaiian Haystacks

This one is per Lindsay's request.
Pineapple tidbits
Chopped green pepper
Chopped celery
Diced tomatoes
Cooked chicken, cut into bite size pieces
Cooked rice
Grated Cheddar cheese
Chow mein noodles
Coconut
Toasted almonds (slivered)

Put rice on your plate then some chicken, cover with chicken gravy and then top it with any or all of the above ingredients. (I never have all ingredients on hand so I don't think I've ever had it with all of it, but of course it is still delicious).

CHICKEN GRAVY:

1 can cream of chicken soup
1 oxo pack in 1/2 or 3/4 cup water
Rhonda, I tried your chicken and rice rolls, and they were so good.

coconut curry chicken

sorry for the delay...this one is pretty yummy and really easy...we have a friend whose mom owns a thai restaurant in the states and this is one of the favorites.

3-4 chicken breasts-thawed and cubed
1-2 cloves garlic-minced
1 1/2 Tbsp red curry paste (can be found in asian section)
1 can coconut milk
2-3 cups fresh spinach
1 cup cashews

place garlic and a little olive oil in the frying pan and then add the chicken to it. Let it cook for about 20 minutes or so. Open the coconut milk, the top half will be thicker and just add the thick stuff, then add the curry paste (the more you add the spicier it gets, but I found that 1 Tbsp is just right for Lucy, if you like it spicier you can add at the end.) Then let that simmer on low for about 30 minutes if you want the flavor to simmer for a bit. 5 minutes before serving add the spinach (optional) and cashews. Serve over rice. It really is good, it is one of our favorites.
britt

Chicken Taco Casserole....

You guys this is my first recipe post, sorry I've been slacking I've been enjoying everyone else's. This is so good but be aware it can be fattening. I don't actually have this recipe written down it's only in my head. so i hope it make s sense.

Ingredients
chicken 2-3 breats
nacho chips (i like doritos cheese ones, but any would work)

2 cans cream of chicken soup
1 can cream of mushroom
1 heaping spoonful of sour cream
cheese
taco seasoning

1. cook chicken sprinkle with taco seasoning and cut into bit sized pieces
2. combine all soup and about 3/4 pack of taco seasoning (add more if you like it spicy) into pot and put on med. heat until it starts to boil, stir often
3. Add sour cream into soup at the very end.
4. lay chips into a 9x13 pan and press slightly to crush them a little. sprinkle chicken over chips then pour soup mixture over chicken. Put grated cheese on top and bake for 25-30 mins.

I use about 1/2 bag of chips on the bottom but if Brett makes it he uses alot more. I hope you enjoy! Feel free to ask any questions.

easy easy chicken fingers

I am at work (nights) right now- totally forgot it was Sunday and recipe post day. So I need to post something easy that I don't need to remember a recipe for. This is about the easiest thing I ever make.

-Chicken breasts, how ever many you want. Fresh or frozen, if frozen thaw first in the microwave.
- Shake and Bake seasoning, whatever kind you want. Use however many packages it calls for depending on how much chicken you are using.
- whatever dipping sauce you like, ranch works good because it is usually in the fridge.

Cut the thawed chicken into strips, shake, and bake. Can't get easier than that. Cajun is one of our favorites.

Chicken Enchiladas

2 med chicken breasts cut up

1 can condensed cream of chicken soup

1-2 cups Cheese (depending how cheesy you want it)

4 tortillas

salsa
cilantro (optional)
diced tomatoes (optional)

Double for sure if there are more than 2 people eating this.


Cook chicken and add soup.
DIVIDE mixture among tortillas, top wop with cheese, salsa, cilatro and tomatoes to your liking. Roll-up, place seam side down in baking dish. Top with more salsa and cheese if you want; cover with foil.
BAKE at 350 for 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil during last 10 min. of baking.

I like these a lot, but don't get to make them very often because Derek had chicken enchiladas for something like 12 days in a row on his mission for dinner appts., no joke. It was some sort of recipe of the month for enrichment.

Black Bean & Rice Tostado (or Tacos)

1 lbs ground beef
1 can black beans, rinsed & drained
1 can corn, drained
1 - 1 1/2 cups cooked rice (left over?)
1 pkg taco seasoning
1 cup salsa (I use blak bean & corn salsa)
tortilla shells

toppings (optional):
cheese
sour cream
lettuce
tomato

Brown ground beef in frying pan & drain. Add beans, corn, rice, salsa and taco seasoning (don't mix with water) to ground beef. Mix well.

For tostados: Preheat oven to 350 degrees. Slightly brush both sides of tortilla shells with oil or spray with cooking spray, place on cookie sheet. Bake for 10 mins or until slightly crisp & browned. Tpo with mix & other toppings.

For tacos: roll in tortillas (don't bake) just like a normal taco.

These are really easy to make and it makes quite a bit. I have eaten it as a salad as well with corn chips or doritos. The picture is of the original recipe from kraftfoods.com. I have modified it just a little (added ground beef & salsa mixed in) because I like it better that way and it makes more.

Chicken Strawberry Spinach Salad

2 chicken breasts
1/4 cup chicken broth
1/4 cup poppy seed dressing
2 cups fresh spinach
1 cup torn romaine
1 cup sliced strawberries
1/4 cup sliced almonds

Place chicken on thick foil. Combine broth and 1 TBS of dressing; spoon over chicken. Fold edges of foil around chicken mixture, leave centre open. Grill, covered over medium heat for 10-12 min (or juices run clear). In salad bowl combine spinach, romaine and strawberries. Add chicken and remaining poppy seed dressin; toss to coat. Sprinkle with almonds.


Fruity Dessert Crepe
(this looked sooo good and pretty easy I decided to post 2, ambitious I know)
1/4 2% milk
2Tbs beaten egg
3 Tbs biscuit/ baking mix
1 snack size cup of vanilla pudding
1/2 small banana sliced
2 Tbs coconut
1/4 tsp almond extract
3 fresh strawberries
1/2 medium kiwi fruit

Mix milk and egg. Add biscuit mix. Heat in an 10 in skillet coated with nonstick cooking spray, pour batter in center and tilt pan to evenly coat. Cook until top appears dry; turn and cook 15-20 seconds longer remove.
Transfer pudding to bowl fold in banana, coconut and extract. Spoon in centre of crepe; fold sides over filling cut in half top with strawberries and kiwi.
2 servings.
* Confession I subscribe to Cooking for 2 magazine (I hoped it would make me a better cook) I got this from there and it looks really good I haven't made it yet, ... hopefully this week. I LOVE FRUIT, right now!!

Marvellous Mini Meatloaves

1 lb (550 g) extra lean ground beef
1 pkg (120 g) Stove Top Stuffing Mix (or no-name brand!)
1 cup water
1 tsp Italian seasoning
1/2 cup past sauce
1/2 cup grated cheese

Preheat oven to 350ºF. Mix meat, stuffing mix, water and seasoning til well blended. Press evenly into 8 muffin cups sprayed with cooking spray; make an indentation in the middle of each with the back of a spoon.
Add pasta sauce evenly into middle of all meatloaves. Bake 30 minutes or until cook through. Top with cheese and bake for 5 more minutes. Let stand in pan for 10 minutes before serving.

*These are really good for kiddos.*

Chicken, Peppers & Pasta

1/2 red pepper, cut up
1/2 green pepper, cut up
1/2 yellow pepper, cut up
red onion (you decide how much)
tomatoes, cut up (optional)
2-3 chicken breasts
penne noodles
1 jar alfredo sauce (I use Ragu Classic Alfredo)
pepper
cajun seasoning (I use Tony Cachere's)

In a pot cook penne noodles (I don't even know how much I use - what ever looks good or falls into the pot). While the noodles cook...

Cut chicken into small pieces. Cook in pan & season with pepper and cajun seasoning.

Cook peppers & onion in frying pan. Add tomatoes at very end if wanted.

Drain noodles. Add chicken, pepper mix, and alfredo sauce. Mix well.

This is really easy to make and I can never have just one serving. If your husbands don't like veggies (like mine) this is one way for them eat them.

Pepper Steak

1 lb steak-cut into strips
2 cloves garlic-minced
2 cans beef broth
1/2-1 C sliced green onions
2 green peppers-sliced into thin strips
2 Tbsp cornstarch
1/4 C water
1/4 C soy sauce

Brown steak in a little butter, add broth and let simmer on low for an hour or so. Add soy sauce, blend cornstarch in water and then into broth to make it a little thicker. Add onions and green peppers let cook for about 10 minutes then at the end add tomato wedges. (3 or 4 tomatoes) Serve over rice. Add salt and pepper to taste if you would like. Some people add ginger if you like that flavor.

britt

Southwestern White Chili

This is a really easy recipe to throw in when you are out all day or to start at lunch time. An easy variation from regular chili - especially if you love chicken. We like to eat it with big buns or corn muffins.

Prep: 20 minutes
Cook: Low 7 Hrs, High 3 1/2 Hrs
Makes: 8 servings
Crockpot: 3 1/2 - 6 quart (approx 3 1/2 - 6 liters) I hate conversion!

1 cup- chopped onion
4 cloves garlic, minced
2 tsp- ground cumin
1 tsp- dried oregano, crushed
1/4 tsp- ground red pepper (cayenne)
3-15 1/2 oz (460 ml) great northern beans, drained & rinsed
2- 4 oz (120 ml) cans diced green chile peppers
4 cups- chicken broth
3 cups- chopped, cooked chicken (I use 1 lbs of ground turkey-it is easier)
2 cups- shredded monterey jack cheese
sour cream (optional)

In crockpot, combine all items EXCEPT for cheese & sour cream. Stir to combine.

Cover and cook on low for 7 hours or high for 3 1/2 hours. Stir in the cheese until melted.

Ladel the chili into bowls and top with sour cream and sprinkle extra chile peppers if desired.

Oriental Chicken & Rice in Lettuce Leaves

Okay this is the BEST.
I think I'm going to have to make it tomorrow.
Seriosuly give it a try.
One of my favorites.

1 tbsp. vegetable oil
1/4 c. chopped green onions
1 green pepper, cored, seeded and diced
1 clove garlic, minced
1 1/2-2 c. chopped cooked chicken
1 1/2-2 c. cooked rice
1 tbsp. soy sauce
2-3 tbsp. dry sherry, chicken broth or water
1/2 tsp. powdered ginger
1/4 tsp. red pepper flakes
3-4 tbsp. chopped peanuts
1 head crisp, cold iceberg lettuce
Spicy Vinegar Dipping Sauce (below)

Heat oil in a large skillet. Add onion, pepper and garlic; saute until barely tender. Add chicken, rice, soy sauce, sherry or broth, ginger and red pepper flakes. Cook and stir until heated through about 5 minutes.

Stir in peanuts. Transfer to serving bowl. Wash lettuce and pull off leaves, keeping them as intact as possible. Put leaves in another bowl.

To serve, have each person spoon some of the hot rice mixture onto a lettuce leaf and wrap it up like a taco. Wrapped leaves may be dipped in sauce.

Spicy Vinegar Dipping Sauce: In a bowl mix 1/2 cup cider vinegar (or rice wine vinegar), 1/4 cup water, 1 teaspoon soy sauce, 1/4 teaspoon brown or white sugar and 1 tablespoon minced green onion tops. Serve as accompaniment to stuffed lettuce leaves.

stuffed peppers

Brad and I had these and stuffed tomatoes in Greece and loved them, so we found this recipe when we got back. It sounds a bit intense, but really isn't hard to make it just takes some planning because it has to simmer for an hour and then 30 minutes. I like it because it is do a few things, then play with Roman, do a few more things, play with Roman... instead of do it all at once and have him cry because he wants to be the center of attention.

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 cans tomato soup
2 2/3 cups water
1 tbsp chili powder
1 tbsp garlic powder
salt and pepper to taste
cheddar cheese shredded
3 cups uncooked instant rice

1. Slice tops off of peppers and remove seeds and membranes, rinse well. Bring water to a boil and add peppers. Cook for 15 minutes, of until tender-crisp.
2. Place sausage and onions in a large, deep skillet and cook until evenly brown. Reduce heat to medium and sir in tomatoes soup, water, chili powder, garlic powder, salt and pepper. Bring to a low boil. Reduce heat to low and stir in 3/4 cheese and simmer for 1 hour.
3. Preheat oven to 350.
4. Prepare instant rice to package instructions. Fluff with fork and then stir into tomato mixture. Simmer for 30 minutes.
5. Spoon rice mixture into peppers.
6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Stove Top in Chicken

Hey everybody!
I made 5 of our recipes last week and LOVED every single one of them. I hope everyone else is benefiting from this as much as me. And I'm sure everybody's husbands is loving it like Derek is. This one is soooo easy and sooooo tasty.

1 pkg Stove Top Stuffing
4 Chicken Breasts
1-2 celery stalks
2 cups cream

Pound thawed chicken breasts until really flat. Make Stove Top as on pkg, add chopped celery. Put a generous 1-2 Tablebspoons of Stove Top in middle of chicken and roll chicken around stuffing. Put in baking dish and pour cream over all. The more cream, the more moist the chicken will be. Cook in oven at 350 for about an hour. There will probably be some stuffing leftover if you want to do more than 4 chicken breasts. Or just have it on the side with rice.

Beef Sukiyaki

1 Tbsp Oil
beef strips

3 stalks of celery (chopped)
3 carrots (chopped)
Green pepper
broccoli
baby corn
water chestnuts

Sauce
2 tsp cornstarch
1/2 cup water
1/4 soy sauce
1 1/2 tbsp granulated sugar
1 tsp beef boullion powder (Use chicken powder for chicken)

Cut up the beef into strips (unless pre cut) (you can also use chicken) Use whatever vegetables you like in a stirfry and cut them up.

Stir cornstrach and water in bowl add soy sauce, sugar, and boullion. Add to vegetables. stir to boil and thicken. This serves 2. Double the sauce if you want to make more.

Garden-style risotto

1 can (14 1/2 oz) can chicken broth or oxo powder with appropriate amount of water
1 3/4 cup water
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1 cup of rice
10 oz spinach
2 medium carrots (I just use whatever frozen vegetables I have handy)
1 28 oz can of diced tomatoes
parmesan cheese

In large saucepan, combine broth, water, basil, and thyme. Bring to boil over medium heat. Add the rice and cook, stirring contantly for 2 minutes, and cook until rice is golden. Stir in vegetables and cook until vegetables are tender and most of the broth is absorbed. Sprinkle parmesan cheese on top. If you're using brown rice, add 3 cups of water instead of 13/4 cup. I usually add cooked cut-up chicken breasts with the vegetables for a 1 dish meal.

ERROR!

***For the soup, if you make the bigger batch I use a 28 oz can of tomatoes, but it's probably not a big deal if you use the smaller 14 oz***


Great idea to do it this way Rhonda!!!
Thanks for setting up the site.

Tortellini Soup

I pkg of your favorite tortellini (cheese or beef)
1 or 2 italian sausages
I can chopped tomatoes (with juices)
1 carton of chicken broth
salt
pepper
italian seasoning
small onion and or garlic/garlic powder
however many of whatever vegetables you want
(I like corn and or carrots)

Boil tortellini till almost done and drain water
fry sausage with onion or garlic or whatever

In a big pot warm the chicken broth with vegetables and seasonings then add everything in and let it simmer, don't over cook the tortellini.
Add any extra seasonings to your liking (I add quite a bit of Italian seasoning)
If you want a little more broth, just add some water with a chicken flavoring.

I get the Costco size of tortellini(750g). If you do that, I would use 2 sausages and the 14 oz can of tomatoes and a some water.
It makes about 4 generous adult servings and 2 kid size servings. All you need is bread or buns to go with this, its very filling.
This stuff freezes good too.


by Lindsay

Chicken apple sandwiches

2 Tbsp oil
1 lb chicken cut in strips
1 apple
1 stalk celery, finely chopped
1 Tbsp mayo
3 Tbsp vanilla or plain yogurt
cheese
lettuce

Cook chicken in skillet, medium heat with oil for 10-12 minutes. Stir in remaining ingredients. Cook 5 minutes. Put filling in naan bread, croissant, tortilla shell, or any other bread you desire. Top with cheese and lettuce. If you don't like the yogurt, you can use all mayo instead.

by Brooke

Chicken Rolls

2 1/2 cups of cooked chicken
6oz cream cheese
1 can mushrooms (OPTIONAL) I have never used them
2 pkgs of Pilsbury crescent rolls
Bread crumbs

1. Unroll and stretch crescent rolls
2. Mix chicken and cream cheese , and mushrooms ( I don't think I ever use as much cream cheese as it calls for use your discretion I don't like to taste the cream cheese too much. I think I use about half of one block of cream cheese.
3. Fill chicken rolls with the chicken mixture (approx. 1Tbs)
4. Dip in melted margarine/butter and roll in bread crumbs.
5. Bake @ 350 for 20 -30 will be slightly golden

Sauce: Can of cream of chicken soup slightly diluted with milk.

I serve these with rice and use the sauce for the chicken rolls and rice if you like.
They freeze well so if you make the whole recipe for your little family you can freeze the rest for another day.

by Susie

Salsa Chicken

4 chicken breasts
1 can black beans
1 jar salsa (3-4 cups)(I just do mild cause then Lucy can eat it also)
2 tbsp brown sugar
2 tbsp soy sauce
1 lime

tortillas
avacado
tomato
cheese
lettuce
cilantro (optional)

Place chicken in crockpot add salsa (enough to cover), then add the other ingredients except for the lime. cook on low for 8 hours or on high for 4 hours. Shred the chicken once done and add the lime. Serve like a taco. If you don't have a crock pot you could put it in the oven on 250 or so and cook for a couple of hours until the chicken will shred. This is one of my favorites, especially if you are a mexican food fan. Feeds 4 adults at least 2 servings.

by Brittany

Pulled Pork Sandwiches

By Jacklyn

Med sized boneless pork roast, fry on each side for about 3 minutes then put in your crock pot for 1 hour.
In a pan saute 1 onion and 6 cloves of garlic. Cut a hole in the middle of the roast (after the hour) and stuff in the onion mixture.

In a new bowl mix 8oz tomato paste 2 cups of spaghetti sauce 4 TBS brown sugar 2 TBS apple cider vinegar 2 TBS Worchester (?)sauce.
Salt and Pepper the pork and then pour the sauce all over the roast and cook about 5 hours on High in your crock pot.

NOTE- flip the roast over about 2 times while cooking
when finished cooking shred the pork and serve on a bun. very easy and very good

FYI- It was so good with Cole Slaw on the side

italian sausage pasta

Italian sausage pasta.
1 package of Italian sausage
1 can diced tomatoes - drain an tiny bit of the juice off and use the rest
Parmesan cheese. I use the Kraft bags of parmesan shredded cheese
1 tablespoon rosemary
2 bay leaves
1/2 cup cream
between 2 and 2 1/2cups penne pasta.

Start the pasta cooking. Cut the Italian sausage into pieces, maybe about 1/2 inch thick, and fry them. Add the tomatoes and juice, rosemary, and bay leaves. Let that simmer while the pasta cooks. When the pasta is done take out the bay leaves (and throw away) and mix in the cream and cheese. Add the pasta and mix it all together. Put in a casserole dish and bake at 350 - if I am really hungry I only bake it for 20 minutes, if I can wait I leave it in a little longer. Enjoy!

Monica's Sweet and Sour

This is a classic recipe.
You can make it to put on meatballs or for chicken wings.

Monica's Sweet and Sour
1 cup brown sugar
1/4 cup flour
1/4 cup vinegar
1¢ cup soya sauce
1 Tbsp ketchup
1/2 cup water

Mix them all together. Put your meatballs or chicken wings into a 9x13 pan and pour the sauce over it. Bake at 350º for 15 minutes for meatballs and 25-30 minutes for wings. (but turn your wings over half way thru.)

Easy peasy.