from the kitchen of Laurie
salsa
1/4 C fresh lime juice
2 T olive oil
2 t sugar
1/2 t salt
1 ripe avocado, peeled, seeded and diced
1 large ripe tomato, diced
1 C corn
1/4 C chopped cilantro
4 skinless, boneless chicken-breast halves (about 5 oz each)
1t dried oregano
1/4 t salt
1/4 t pepper
4 C shredded lettuce
Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining ingredients; toss gently to mix and coat
Heat grill (or George Foreman)
Season chicen with oregano salt and pepper. Grill 3 or 4 minutes per side until cooked through
Divide lettuce among 4 plates; top each with chicken, then salsa
Monday, January 25, 2010
Lentil Soup
from the kitchen of Laurie
This soup is delicious and nutricious. And perfect for winter.
from: The Barefoot Contessa
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
This soup is delicious and nutricious. And perfect for winter.
from: The Barefoot Contessa
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Saturday, January 23, 2010
Taco/Burrito/Nacho Meat
from the kitchen of Michelle & Christine
1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies
Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.
Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream
1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies
Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.
Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream
Friday, January 22, 2010
Soft Sunday Pretzels
from the kitchen of Michelle
1 package yeast
1 1/2 c warm water
1 tsp salt
1 T sugar
3 1/2-4 c flour
1 beaten egg
coarse salt
Measure warm water and yeast into a mixing bowl, cover and let yeast grow. Add salt, sugar, flour and mix. Roll dough into long snake like shapes and then twist into a pretzel knot. Place on greased cookie sheet and then brush with beaten egg and sprinkle with the coarse salt.
Bake at 425 for 12 minutes
other option:
After baking, dip pretzels into melted butter and then dip into cinnamon/sugar mixture (we love this)!
1 package yeast
1 1/2 c warm water
1 tsp salt
1 T sugar
3 1/2-4 c flour
1 beaten egg
coarse salt
Measure warm water and yeast into a mixing bowl, cover and let yeast grow. Add salt, sugar, flour and mix. Roll dough into long snake like shapes and then twist into a pretzel knot. Place on greased cookie sheet and then brush with beaten egg and sprinkle with the coarse salt.
Bake at 425 for 12 minutes
other option:
After baking, dip pretzels into melted butter and then dip into cinnamon/sugar mixture (we love this)!
Heart Healthy Bread
from the kitchen of Michelle
6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.
Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves
6 c warm water
1/2 c flax seeds, ground
1/3 c oil
2 c rolled oats
1 T dough enhancer
1/3 c gluten
3/4 c honey
2 T salt
3 T SAF yeast
Approx 12-13 cups whole wheat flour (grind 7 1/2 cups whole white wheat) Gradually add flour until dough starts pulling away from the sides of the bowl. Next knead on speed 2 (if your using a Bosch mixer) for 6 minutes. The trick is to not add too much flour.
Bake 350 degress for 27 minutes. Brush with water as soon as they come out of the oven to give them a softer crust.
Makes 6 loaves
Glazed Carrots
from the kitchen of Susan G.
2 lbs carrots – cooked to barely firm – drain
Place in 9x11 pan
Cover with:
½ c mayonnaise
1Tablespoon Minced dry onion
1 Tablespoon horseradish
Top with approx 1/3 cup bread crumbs and 2 Tablespoons butter
Bake 350 degrees for ½ hour
Sometimes I double the Mayonnaise mixture if I want them really gooey! Delich!
2 lbs carrots – cooked to barely firm – drain
Place in 9x11 pan
Cover with:
½ c mayonnaise
1Tablespoon Minced dry onion
1 Tablespoon horseradish
Top with approx 1/3 cup bread crumbs and 2 Tablespoons butter
Bake 350 degrees for ½ hour
Sometimes I double the Mayonnaise mixture if I want them really gooey! Delich!
Thursday, January 21, 2010
Chocolate Mint Brownies
From the kitchen of Marlayne
1 C. all purpose flour
½ C/ butter, softened
½ tsp. Salt
4 eggs
1 tsp. Vanilla extract
1 can (16 ounces) chocolate flavored syrup
1 C. sugar
Filling:
2 C. confectioners’ sugar
½ C butter or margarine softened
1 T water
½ tsp. mint extract
3 drops green food coloring
Topping:
1 package (10 ounces) mini choc. Chips
9 T butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 Z 9 X 2 in baking pan. Bake at 350 for 30 min (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. Yield: 5-6 dozen.
1 C. all purpose flour
½ C/ butter, softened
½ tsp. Salt
4 eggs
1 tsp. Vanilla extract
1 can (16 ounces) chocolate flavored syrup
1 C. sugar
Filling:
2 C. confectioners’ sugar
½ C butter or margarine softened
1 T water
½ tsp. mint extract
3 drops green food coloring
Topping:
1 package (10 ounces) mini choc. Chips
9 T butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 Z 9 X 2 in baking pan. Bake at 350 for 30 min (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. Yield: 5-6 dozen.
Monster Cookies
From the kitchen of Marlayne & Kathryn
6 eggs
1/2 Lb. Butter
2 C. Brown sugar
2 C. White Sugar
2 T vanilla
3 C. p-nut butter
4 tsp. Soda
9 C. Quick Oats
½ lbs. Choc. Chips
½ lbs. M&M’s
Cream together first 7 ingredients. Then add all remaining ingred. Except M&M’s. Put on cookie sheets in spoonfuls. Top with M&M’s, Bake until light brown. (About 10 Minutes) Cook on cookie sheets for 2-3 minutes.
6 eggs
1/2 Lb. Butter
2 C. Brown sugar
2 C. White Sugar
2 T vanilla
3 C. p-nut butter
4 tsp. Soda
9 C. Quick Oats
½ lbs. Choc. Chips
½ lbs. M&M’s
Cream together first 7 ingredients. Then add all remaining ingred. Except M&M’s. Put on cookie sheets in spoonfuls. Top with M&M’s, Bake until light brown. (About 10 Minutes) Cook on cookie sheets for 2-3 minutes.
Green Bean Medley
From the kitchen of Jackie
1 small sweet red pepper, finely chopped 1 Tbsp. sherry vinegar
4 green onions, chopped ½ tsp. dried basil
¼ cup sliced fresh mushrooms ¼ tsp. salt
1 Tbsp. Olive oil ¼ tsp. pepper
1 garlic clove, minced
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender.
Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.
- Serves 5
1 small sweet red pepper, finely chopped 1 Tbsp. sherry vinegar
4 green onions, chopped ½ tsp. dried basil
¼ cup sliced fresh mushrooms ¼ tsp. salt
1 Tbsp. Olive oil ¼ tsp. pepper
1 garlic clove, minced
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender.
Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.
- Serves 5
Heart-Shaped Cheese Scones
From the kitchen of Marlayne
"When you set out a plate of these golden scones flecked with bits of cheddar cheese, everyone will know you've put your heart into your baking," assures Edna H. of Hebron, Indiana. "They're a nice alternative to biscuits."
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups (6 ounces) shredded cheddar cheese
1 egg
1/2 cup sour cream
1/4 cup vegetable oil
3 tablespoons milk
In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a 3-in. heart-shaped cutter. Place on a greased baking
"When you set out a plate of these golden scones flecked with bits of cheddar cheese, everyone will know you've put your heart into your baking," assures Edna H. of Hebron, Indiana. "They're a nice alternative to biscuits."
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups (6 ounces) shredded cheddar cheese
1 egg
1/2 cup sour cream
1/4 cup vegetable oil
3 tablespoons milk
In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a 3-in. heart-shaped cutter. Place on a greased baking
Emerald Salad
From the kitchen of Marlayne & her Grandma Caldwell
Pkg. Lemon jello
1 Pkg. Lime jello
2 C. Liquid (pineapple juice + water)
1 C. Crushed pineapple (drained)
1 T. Mayonnaise
1 C. Cottage Cheese
1 C. evaporated milk
½ C. chopped nuts
Heat liquid & dissolve jello in it. Allow jello to barely set, then whip and fold in remaining ingredients. Set in large mold, chill until firm.
Pkg. Lemon jello
1 Pkg. Lime jello
2 C. Liquid (pineapple juice + water)
1 C. Crushed pineapple (drained)
1 T. Mayonnaise
1 C. Cottage Cheese
1 C. evaporated milk
½ C. chopped nuts
Heat liquid & dissolve jello in it. Allow jello to barely set, then whip and fold in remaining ingredients. Set in large mold, chill until firm.
Chicken Bow Tie Salad
from the kitchen of Marlayne & Sandi
1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing
Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.
1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing
Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.
Wednesday, January 20, 2010
Easy Tossed Salad
from the kitchen of Jackie
Serves 4
8 cups torn mixed salad greens
1 large apple , sliced
½ cup sliced almonds, toasted
½ cup dried cranberries
½ cup fat-free poppy seed salad dressing
In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.
Serves 4
8 cups torn mixed salad greens
1 large apple , sliced
½ cup sliced almonds, toasted
½ cup dried cranberries
½ cup fat-free poppy seed salad dressing
In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.
Oatmeal Crunchies
from the kitchen of Rona
Family-sized Batch)
Mix ONLY by hand - do not use a mixer!
5 ¼ C. flour
2 1/2 C. white sugar
2 1/2 C. brown sugar
5 tsp baking powder
2 1/2 tsp salt,
2 1/2 tsp soda,
1 Tbl. powdered vanilla
5 ½ C. quick oats.
Mix 5 eggs with 5 tsp vanilla - mix well with fork.
Add 4 sticks butter (or half shortening) - softened.
Mix all together using wooden spoon or pastry
blender. Stir in chocolate chips as you desire.
Chill dough 1 hr. or so, form into
good-sized balls & dip the tops in sugar.
Bake 8 - 10 min @ 375 deg. on lightly greased sheets. Cool on a clean counter, not racks!
Family-sized Batch)
Mix ONLY by hand - do not use a mixer!
5 ¼ C. flour
2 1/2 C. white sugar
2 1/2 C. brown sugar
5 tsp baking powder
2 1/2 tsp salt,
2 1/2 tsp soda,
1 Tbl. powdered vanilla
5 ½ C. quick oats.
Mix 5 eggs with 5 tsp vanilla - mix well with fork.
Add 4 sticks butter (or half shortening) - softened.
Mix all together using wooden spoon or pastry
blender. Stir in chocolate chips as you desire.
Chill dough 1 hr. or so, form into
good-sized balls & dip the tops in sugar.
Bake 8 - 10 min @ 375 deg. on lightly greased sheets. Cool on a clean counter, not racks!
Lime Coconut Bars
from the kitchen of Rona
Stir together:
¾ C. white sugar & ¾ C. brown sugar
1 ¾ C. unsifted flour
½ tsp. soda & 1 tsp. baking powder
1 C. quick oats
Mix in with PASTRY BLENDER by hand:
2 eggs stirred with 1 tsp. vanilla &
¾ C. softened butter
Then, stir in by hand:
1 generous C. crushed pecans &
1 generous C. coconut
Pat into ungreased cookie sheet. This won’t quite take up all of the cookie sheet, just go to within 2-3 inches of the end. Make sure it’s not too thick. Bake @ 350 degrees for 18–20 minutes. Cool 5 minutes, then cut into squares & leave in the pan. Cool 5 more minutes and glaze with:
1/3 C. fresh lime juice & a bit of grated rind 2 Tbl. Butter dash salt, & enough powdered sugar to make a thick glaze. Frost & enjoy.
Stir together:
¾ C. white sugar & ¾ C. brown sugar
1 ¾ C. unsifted flour
½ tsp. soda & 1 tsp. baking powder
1 C. quick oats
Mix in with PASTRY BLENDER by hand:
2 eggs stirred with 1 tsp. vanilla &
¾ C. softened butter
Then, stir in by hand:
1 generous C. crushed pecans &
1 generous C. coconut
Pat into ungreased cookie sheet. This won’t quite take up all of the cookie sheet, just go to within 2-3 inches of the end. Make sure it’s not too thick. Bake @ 350 degrees for 18–20 minutes. Cool 5 minutes, then cut into squares & leave in the pan. Cool 5 more minutes and glaze with:
1/3 C. fresh lime juice & a bit of grated rind 2 Tbl. Butter dash salt, & enough powdered sugar to make a thick glaze. Frost & enjoy.
Crock-Pot Apple Oatmeal
from the kitchen of Alisha
Ingredients:
¼ c. brown sugar
1 T. melted butter
¼ t. salt
½ t. cinnamon
1 c. regular oats
1 c. peeled, cored, chopped apple
c. chopped dates
½ c. chopped walnuts
2 c water
Method:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight, or 8-9 hours. Stir well before serving. Serves 8.
Ingredients:
¼ c. brown sugar
1 T. melted butter
¼ t. salt
½ t. cinnamon
1 c. regular oats
1 c. peeled, cored, chopped apple
c. chopped dates
½ c. chopped walnuts
2 c water
Method:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight, or 8-9 hours. Stir well before serving. Serves 8.
Chicken Taco Salad
from the kitchen of Alisha
3 c. cooked chicken
chopped carrots
hopped cucumbers
chopped lettuce
shredded cheese
tomatoes
Whatever you like in your salad
Bag of corn chips
1/2 c. water
taco seasoning
in a skillet add chicken, 1/2 c. water, 1/2-1/3 or the taco-seasoning package or add the whole thing - depending on how spicey you like it. Add more water if needed to get the taco seasoning to stick to the chicken. Cook according to taco seasoning directions.
Cumin Dressing
1/4 c. cider vinegar
2 T. Sugar
2 T. Vegetable oil
1/2 t. salt
1/2 t. ground cumin
Mix ingredients in a container you can shake vigorously. Refrigerate.
Put together salad or place everything in separate bowls and let people make their own salad. Crush chips, top with salad, then some chicken and then top with cumin dressing, sprinkle cheese on top of salad.
3 c. cooked chicken
chopped carrots
hopped cucumbers
chopped lettuce
shredded cheese
tomatoes
Whatever you like in your salad
Bag of corn chips
1/2 c. water
taco seasoning
in a skillet add chicken, 1/2 c. water, 1/2-1/3 or the taco-seasoning package or add the whole thing - depending on how spicey you like it. Add more water if needed to get the taco seasoning to stick to the chicken. Cook according to taco seasoning directions.
Cumin Dressing
1/4 c. cider vinegar
2 T. Sugar
2 T. Vegetable oil
1/2 t. salt
1/2 t. ground cumin
Mix ingredients in a container you can shake vigorously. Refrigerate.
Put together salad or place everything in separate bowls and let people make their own salad. Crush chips, top with salad, then some chicken and then top with cumin dressing, sprinkle cheese on top of salad.
Mango Salad
from the kitchen of Jen
lettuce (field greens, or red or green leaf-chopped)
1 mango, bottled or fresh, diced
1 avocado, diced
1/4 c. raw almond slivers
poppyseed dressing
Put lettuce in the bowl. Saute almonds in pan with a little butter till toasty. (they burn quick, so stir constantly, when they start to brown, remove from heat and the pan. Let cool a little.) Sprinkle lettuce with mangos, avocados, and then the toasted almonds. Serve with poppyseed dressing.
This is a really easy salad and very tasty. One of my favs.
lettuce (field greens, or red or green leaf-chopped)
1 mango, bottled or fresh, diced
1 avocado, diced
1/4 c. raw almond slivers
poppyseed dressing
Put lettuce in the bowl. Saute almonds in pan with a little butter till toasty. (they burn quick, so stir constantly, when they start to brown, remove from heat and the pan. Let cool a little.) Sprinkle lettuce with mangos, avocados, and then the toasted almonds. Serve with poppyseed dressing.
This is a really easy salad and very tasty. One of my favs.
Apple Spice Cake with sauce
from the kitchen of Amber
1/2 cup soft butter
2 cups sugar
2 eggs
4 cups unpeeled shredded apples (about 3 large red delicious)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Cream butter, gradually add sugar and eggs, mixing well. Add all other ingredients. Pour into 9 x 13 inch greased pan. Cook for 35 minutes at 350 degrees. Serve hot with sauce and whipped cream.
Sauce: 1/2 cup butter , 1 cup sugar, 1/2 cup light cream, 1 1/2 teaspoon vanilla, heat butter, sugar and cream together over low heat 10-15 minutes, stirring occassionally until blended and lightly thickened. Do not let boil. add vanilla and serve hot on cake.
1/2 cup soft butter
2 cups sugar
2 eggs
4 cups unpeeled shredded apples (about 3 large red delicious)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Cream butter, gradually add sugar and eggs, mixing well. Add all other ingredients. Pour into 9 x 13 inch greased pan. Cook for 35 minutes at 350 degrees. Serve hot with sauce and whipped cream.
Sauce: 1/2 cup butter , 1 cup sugar, 1/2 cup light cream, 1 1/2 teaspoon vanilla, heat butter, sugar and cream together over low heat 10-15 minutes, stirring occassionally until blended and lightly thickened. Do not let boil. add vanilla and serve hot on cake.
Coconut Tres Leches Hot Chocolate
Start to Finish: 10 minutes
Ingredients
· 3 cups fat-free milk
· 1 14-oz. can unsweetened coconut milk
· 1/2 of a 14-oz. can sweetened condensed milk (2/3-cup)
· 2 Tbsp. unsweetened cocoa powder
· 1/2 tsp. vanilla
· Sweetened whipped cream (optional)
1/4 cup chocolate shavings (optional)
Directions
1. In medium saucepan combine fat-free milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium-low heat, stirring occasionally. Whisk in cocoa powder until well-combined.
2. Remove from heat; stir in vanilla. Serve in mugs topped with whipped cream and chocolate shavings. Makes 5 (1-cup) servings.
Strawberry Spinach Salad I
from the kitchen of Amber
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar (many suggest only 1/4 cup sugar)
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar (many suggest only 1/4 cup sugar)
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving
Ciabatta Bread
from the kitchen of Amber
*Plan ahead this recipe takes almost 21 hours total time including rising time and bake time
4 cups flour (can do 3 ½ cups white and ½ cup wheat)
¼ teaspoon yeast
1 ½ teaspoons salt
2 cups warm water
In really large bowl mix ingredients (I use my hands) until flour is moistened. Cover with tin foil and let rise for 18 hours at room temperature. Use a spoon to fold sides into the center a couple of times. Moisten counter with a little water and put plastic wrap over water (this helps the plastic wrap not slide around and then you can transfer the bread to the pan). Sprinkle lots of flour on plastic wrap and scrap dough onto floured surface. Sprinkle dough with a little flour. Then shape into a long rectangular loaf (ciabatta means house slipper so that’s what it needs to look like). Grease baking sheet with olive oil and coat generously with corn meal. Lift up plastic wrap and slide loaf onto baking sheet. Let rise 2 hours. Bake at 425 degrees for 35-45 minutes.
*Plan ahead this recipe takes almost 21 hours total time including rising time and bake time
4 cups flour (can do 3 ½ cups white and ½ cup wheat)
¼ teaspoon yeast
1 ½ teaspoons salt
2 cups warm water
In really large bowl mix ingredients (I use my hands) until flour is moistened. Cover with tin foil and let rise for 18 hours at room temperature. Use a spoon to fold sides into the center a couple of times. Moisten counter with a little water and put plastic wrap over water (this helps the plastic wrap not slide around and then you can transfer the bread to the pan). Sprinkle lots of flour on plastic wrap and scrap dough onto floured surface. Sprinkle dough with a little flour. Then shape into a long rectangular loaf (ciabatta means house slipper so that’s what it needs to look like). Grease baking sheet with olive oil and coat generously with corn meal. Lift up plastic wrap and slide loaf onto baking sheet. Let rise 2 hours. Bake at 425 degrees for 35-45 minutes.
Italian Asiago Bread
from the kitchen of Amber
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons rosemary
1 ½ cups asiago cheese
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil, rosemary, asiago cheese, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups I usually only use 6 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 2-4 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Last 5 minutes of cook time sprinkle a little asiago cheese on top. Cool on wire racks.
You can make bread bowls out of this recipe. Just omit the rosemary and asiago cheese and add all 7 cups of flour. Then divide dough into 6-8 equal portions.
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons rosemary
1 ½ cups asiago cheese
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil, rosemary, asiago cheese, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups I usually only use 6 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 2-4 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Last 5 minutes of cook time sprinkle a little asiago cheese on top. Cool on wire racks.
You can make bread bowls out of this recipe. Just omit the rosemary and asiago cheese and add all 7 cups of flour. Then divide dough into 6-8 equal portions.
Chicken Corn Chowder
*Plan Ahead: This recipe calls for cooked chicken.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
Chunky Chicken Salad
from the kitchen of Carol O.
2 c chicken or turkey cooked and diced
1/2 cucumber, peeled and diced
1/2 c celery, diced
1/2 c water chestnuts, drained and sliced
1/4 c green pepper, diced
1/4 c pimento, chopped
6 green onions, sliced
1/4 c low fat cottage cheese, blended
Toss meat, cucumber, celery, water chestnuts, green pepper, pimento and green onions with blended cottage cheese. Serve on lettuce leaves with a sprinkle of paprika. Serves 6.
2 c chicken or turkey cooked and diced
1/2 cucumber, peeled and diced
1/2 c celery, diced
1/2 c water chestnuts, drained and sliced
1/4 c green pepper, diced
1/4 c pimento, chopped
6 green onions, sliced
1/4 c low fat cottage cheese, blended
Toss meat, cucumber, celery, water chestnuts, green pepper, pimento and green onions with blended cottage cheese. Serve on lettuce leaves with a sprinkle of paprika. Serves 6.
Lentil Stew over Conscous
from the kitchen of Carol O.
1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous
Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker. Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil. Serve over couscous or rice.
Tip: Lentil Stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer for up to 3 months.
1 lg onion, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
1 medium carrot, cut lengthwise into halves, then cut into 1 inch pieces
2 cloves garlic, chopped
3 cups lentils (pound)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) reduced-sodium chicken broth
3 c water
1/4 tsp black pepper
1 tsp dried marjoram leaves
1 T cider vinegar
1 T olive oil
4 1/2 -5 c hot cooked conscous
Combine onion, green bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, pepper and marjoram in slow cooker. Stir, cover and cook on low 8-9 hours.
Stir in vinegar and olive oil. Serve over couscous or rice.
Tip: Lentil Stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer for up to 3 months.
Turkey Sausage Patties
from the kitchen of Carol O.
1 small onion, finely chopped
1/4 c dry bread crumbs
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 lb lean ground turkey
2 tsp canola oil
In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and pepper. Crumble turkey over mixture and mix well. Shape into 6 patties. Cover and refrigerate for 3 hours. In a large nonstick skillet over medium heat, cook patties in oil for 7 minutes on each side or until meat is no longer pink. Yields 6 patties. If you're a fan of garlic, substitute for the sage.
1 small onion, finely chopped
1/4 c dry bread crumbs
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 lb lean ground turkey
2 tsp canola oil
In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and pepper. Crumble turkey over mixture and mix well. Shape into 6 patties. Cover and refrigerate for 3 hours. In a large nonstick skillet over medium heat, cook patties in oil for 7 minutes on each side or until meat is no longer pink. Yields 6 patties. If you're a fan of garlic, substitute for the sage.
Tuesday, January 19, 2010
Chicken Fajitas
from the kitchen of Niki
1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Full Chicken Breast
1/2 Cup of Kraft Zesty Italian Dressing
1 Clove Garlic, Minced
Salt and Pepper
Slice onion, peppers, and chicken into strips. Place strips in a gallon size zip lock bag. Add dressing, garlic, and salt and pepper to bag. Seal bag and toss to coat all vegetables and chicken. Marinate for 30 minutes to 8 hours. Fry in skillet on high until chicken is cooked through.
Serve on small white corn tortilla shells with Salsa, sour cream, and guacamole.
1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Full Chicken Breast
1/2 Cup of Kraft Zesty Italian Dressing
1 Clove Garlic, Minced
Salt and Pepper
Slice onion, peppers, and chicken into strips. Place strips in a gallon size zip lock bag. Add dressing, garlic, and salt and pepper to bag. Seal bag and toss to coat all vegetables and chicken. Marinate for 30 minutes to 8 hours. Fry in skillet on high until chicken is cooked through.
Serve on small white corn tortilla shells with Salsa, sour cream, and guacamole.
Monday, January 18, 2010
Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles
from the kitchen of Christine
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley
6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish
1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley
6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish
1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
Adobo Peach BBQ Chicken
from the kitchen of Christine
18 chicken tenders
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy hot!
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced
1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.
18 chicken tenders
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy hot!
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced
1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.
2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.
Saturday, January 16, 2010
Lucy's Chicken
from the kitchen of Sarah
6-8 Chicken Breasts
1 (15 oz) bottle California French Dressing
1 can Whole Cranberry Sauce
1 packet Lipton Onion Soup Mix
Cook chicken in crockpot at least 4 hours (longer if needed). One hour before serving, shred chicken and add rest of ingredients. Serve over rice. A family favorite!
6-8 Chicken Breasts
1 (15 oz) bottle California French Dressing
1 can Whole Cranberry Sauce
1 packet Lipton Onion Soup Mix
Cook chicken in crockpot at least 4 hours (longer if needed). One hour before serving, shred chicken and add rest of ingredients. Serve over rice. A family favorite!
Salmon with Avocado Sauce
from the kitchen of Sarah
Cook Salmon in your favorite manner ... I like to do it tinfoil dinner style, place filet on tinfoil and sprinkle with Mrs. Dash or your favorite seasoning, slice lemons on top, seal foil, and bake (on cookie sheet) til it flakes with a fork.
The best part is this sauce: 2 Avocados
2 Cloves Garlic, minced
3 Tbs. Plain Yogurt
1 Tbs. Fresh Lemon Juice
Salt and Pepper to taste
Mash avocados in bowl and stir in remaining ingredients. Spoon on top of salmon or on the side as a dip. Even my kids will eat it!
Cook Salmon in your favorite manner ... I like to do it tinfoil dinner style, place filet on tinfoil and sprinkle with Mrs. Dash or your favorite seasoning, slice lemons on top, seal foil, and bake (on cookie sheet) til it flakes with a fork.
The best part is this sauce: 2 Avocados
2 Cloves Garlic, minced
3 Tbs. Plain Yogurt
1 Tbs. Fresh Lemon Juice
Salt and Pepper to taste
Mash avocados in bowl and stir in remaining ingredients. Spoon on top of salmon or on the side as a dip. Even my kids will eat it!
Chicken Salad
from the kitchen of Sarah
5 cups shell noodles, cooked (I use whole wheat pasta)
2 cups cooked chicken, cut
1 cup monterey jack, cubed
2 cups diced celery (I don't add celery)
1 bunch green onions, sliced
2 cups diced granny smith apples (can peel or not)
shredded carrots (I never add this)
1 can pineapple tidbits, drained
1-2 cans mandarin oranges, drained
red grapes, cut in half
Mix together in large bowl. In separate bowl, combine:
3 cups Miracle Whip (I use light)
1 Tbs. Lemon Juice
Mrs. Dash to taste (I usually 1-2 Tbs.)
Salt and Pepper to taste
Mix, add to other ingredients and mix well.
The recipe says to refrigerate overnight, but we can never wait that long to eat it! (It's great because you can add or subtract ingredients according to what your family likes)
Serve with cashews on top. Yummy!!!!
5 cups shell noodles, cooked (I use whole wheat pasta)
2 cups cooked chicken, cut
1 cup monterey jack, cubed
2 cups diced celery (I don't add celery)
1 bunch green onions, sliced
2 cups diced granny smith apples (can peel or not)
shredded carrots (I never add this)
1 can pineapple tidbits, drained
1-2 cans mandarin oranges, drained
red grapes, cut in half
Mix together in large bowl. In separate bowl, combine:
3 cups Miracle Whip (I use light)
1 Tbs. Lemon Juice
Mrs. Dash to taste (I usually 1-2 Tbs.)
Salt and Pepper to taste
Mix, add to other ingredients and mix well.
The recipe says to refrigerate overnight, but we can never wait that long to eat it! (It's great because you can add or subtract ingredients according to what your family likes)
Serve with cashews on top. Yummy!!!!
Chinese Cole Slaw
from the kitchen of Sarah
1 head cabbage, chopped
3 or 4 green onions, sliced
1 pkg slivered almonds
8 tsp. sesame seeds
2 pkgs Ramen Noodles (Don't cook -- break noodles in bag before opening)
- toast almonds and sesame seeds in microwave for 4 minutes (optional)
(I add shredded chicken to this if I am going to make it a meal)
Combine ingredients in large bowl.
Dressing:
1/4 cup sugar
1/2 cup canola oil
1 tsp. pepper
1 tsp. salt
2 tsp. Accent
2 tsp. rice vinegar
(You can add seasoning packets from Ramen Noodles if you want more flavor, but it doesn't really need it)
Combine ingredients. Add dressing just before serving. Enjoy!
1 head cabbage, chopped
3 or 4 green onions, sliced
1 pkg slivered almonds
8 tsp. sesame seeds
2 pkgs Ramen Noodles (Don't cook -- break noodles in bag before opening)
- toast almonds and sesame seeds in microwave for 4 minutes (optional)
(I add shredded chicken to this if I am going to make it a meal)
Combine ingredients in large bowl.
Dressing:
1/4 cup sugar
1/2 cup canola oil
1 tsp. pepper
1 tsp. salt
2 tsp. Accent
2 tsp. rice vinegar
(You can add seasoning packets from Ramen Noodles if you want more flavor, but it doesn't really need it)
Combine ingredients. Add dressing just before serving. Enjoy!
Soy Chicken
from the kitchen of Sarah
4 tsp. Accent
1/4 cup canola oil
1 cuo soy sauce
1 cup white or brown sugar
1 tsp. garlic powder
2 tsp. ginger
1 whole chicken, cut in pieces (I use chicken breasts)
cornstarch (as needed)
Lay the chicken pieces in a folied pan. Mix all ingredients, except cornstartch, and pour over chicken. Bake at 350. After the 1st half hour, turn the chicken and bake another half hour. Turn the chicken again and bake a final half hour. Thicken the juice with the cornstarch and serve over rice.
4 tsp. Accent
1/4 cup canola oil
1 cuo soy sauce
1 cup white or brown sugar
1 tsp. garlic powder
2 tsp. ginger
1 whole chicken, cut in pieces (I use chicken breasts)
cornstarch (as needed)
Lay the chicken pieces in a folied pan. Mix all ingredients, except cornstartch, and pour over chicken. Bake at 350. After the 1st half hour, turn the chicken and bake another half hour. Turn the chicken again and bake a final half hour. Thicken the juice with the cornstarch and serve over rice.
Thursday, January 14, 2010
Finished Aprons!
Wednesday, January 13, 2010
North African Hamburger over Rice
From the kitchen of Cheryl
Inspired by Melissa d’Arabian of Food Network’s North African Meatballs
Serves 6
Sauce:
2 Tablespoons olive oil
½ small onion, diced
2 cloves garlic, chopped
1 lemon, zested (don’t use the juice for this recipe)
½ cup pitted briny olives, chopped( kalamata, or stuffed manzanilla work well)
¾ cup chicken broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
A pinch of dried red pepper flakes (or ½ teaspoon if you like it spicy)
Pinch ground cinnamon
Salt and freshly ground black pepper
To Make Sauce:
In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the chicken broth, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors and reduce sauce, about 7 minutes. Season with salt and pepper to taste.
Hamburger part:
1 pound hamburger
1 Tablespoon dried cilantro
1 teaspoon powdered ginger or 1 Tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
½ teaspoon salt
1/8 teaspoon black pepper
3 to 4 Tablespoons canola oil, for cooking
2 teaspoons dried parsley or 4 Tablespoons chopped fresh parsley leaves
Cook and drain hamburger. Add hamburger to the sauce and add remaining ingredients and cook for 10 minutes to blend flavors. Add salt and pepper to taste.
Serve over 6 cups of cooked rice or Couscous. You can cook it with 1 Tablespoon of chicken broth. I like to add to the rice ¼ teaspoon turmeric, ¼ cup chopped dried dates, handful of chopped dried apricots, dash of cinnamon and a pat of butter.
Cooked carrots is a nice accompaniment to this main dish.
Inspired by Melissa d’Arabian of Food Network’s North African Meatballs
Serves 6
Sauce:
2 Tablespoons olive oil
½ small onion, diced
2 cloves garlic, chopped
1 lemon, zested (don’t use the juice for this recipe)
½ cup pitted briny olives, chopped( kalamata, or stuffed manzanilla work well)
¾ cup chicken broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
A pinch of dried red pepper flakes (or ½ teaspoon if you like it spicy)
Pinch ground cinnamon
Salt and freshly ground black pepper
To Make Sauce:
In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the chicken broth, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors and reduce sauce, about 7 minutes. Season with salt and pepper to taste.
Hamburger part:
1 pound hamburger
1 Tablespoon dried cilantro
1 teaspoon powdered ginger or 1 Tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
½ teaspoon salt
1/8 teaspoon black pepper
3 to 4 Tablespoons canola oil, for cooking
2 teaspoons dried parsley or 4 Tablespoons chopped fresh parsley leaves
Cook and drain hamburger. Add hamburger to the sauce and add remaining ingredients and cook for 10 minutes to blend flavors. Add salt and pepper to taste.
Serve over 6 cups of cooked rice or Couscous. You can cook it with 1 Tablespoon of chicken broth. I like to add to the rice ¼ teaspoon turmeric, ¼ cup chopped dried dates, handful of chopped dried apricots, dash of cinnamon and a pat of butter.
Cooked carrots is a nice accompaniment to this main dish.
Everything Lo Mein
From the kitchen of Cheryl
Inspired by Rachel Ray, of Food Network
Sauce:
6 Tablespoons hoisin sauce
6 Tablespoons soy sauce
6 Tablespoons water
3-4 drops hot sauce or Sriracha hot chili Sauce (if you like it hot use more)
Lo Mein:
12 ounces whole wheat spaghetti
1 teaspoon salt
¼ cup canola oil, divided
2 large eggs, beaten
2 cups chicken, thinly sliced into strips
1/8 teaspoon Black Pepper
2 teaspoons ground coriander (spice aisle)
2 teaspoons powdered ginger or 2 inches fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/2 cup diced onion or 6 green onions, cut into 8 –inch lengths then sliced lengthwise
½ pound chopped mushrooms
1 green bell pepper, cut into quarters, seeded, then sliced (or use frozen green peppers)
1 small can sliced water chestnuts
3 cups chopped green cabbage or 2 cups fresh bean sprouts
Sauce: Mix together sauce ingredients and reserve.
Bring spaghetti water to a boil, salt water with 1 teaspoon salt, pour in spaghetti and cook until al dente (9 minutes). Drain.
While spaghetti cooks, heat a Tablespoon of canola oil in a large skillet over high heat. When oil ripples, add beaten eggs and scramble them to a light golden brown, remove and reserve.
Season the meat with 1 teaspoon salt, 1/8 teaspoon black pepper and coriander. Heat the remaining canola oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes or until cabbage is cooked, then drain and add spaghetti and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
Inspired by Rachel Ray, of Food Network
Sauce:
6 Tablespoons hoisin sauce
6 Tablespoons soy sauce
6 Tablespoons water
3-4 drops hot sauce or Sriracha hot chili Sauce (if you like it hot use more)
Lo Mein:
12 ounces whole wheat spaghetti
1 teaspoon salt
¼ cup canola oil, divided
2 large eggs, beaten
2 cups chicken, thinly sliced into strips
1/8 teaspoon Black Pepper
2 teaspoons ground coriander (spice aisle)
2 teaspoons powdered ginger or 2 inches fresh ginger, finely chopped
4 cloves garlic, finely chopped
1/2 cup diced onion or 6 green onions, cut into 8 –inch lengths then sliced lengthwise
½ pound chopped mushrooms
1 green bell pepper, cut into quarters, seeded, then sliced (or use frozen green peppers)
1 small can sliced water chestnuts
3 cups chopped green cabbage or 2 cups fresh bean sprouts
Sauce: Mix together sauce ingredients and reserve.
Bring spaghetti water to a boil, salt water with 1 teaspoon salt, pour in spaghetti and cook until al dente (9 minutes). Drain.
While spaghetti cooks, heat a Tablespoon of canola oil in a large skillet over high heat. When oil ripples, add beaten eggs and scramble them to a light golden brown, remove and reserve.
Season the meat with 1 teaspoon salt, 1/8 teaspoon black pepper and coriander. Heat the remaining canola oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes or until cabbage is cooked, then drain and add spaghetti and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
Monday, January 11, 2010
Chocolate & Peanut Butter Fudge Cheesecake
from the kitchen of Linda
1 1/2 c vanilla wafer crumbs (about 45 wafers, crushed)
1/2 c powdered sugar
1/4 c Cocoa
1/3 c butter, melted
3 pkgs (8 oz) cream cheese, softened
3/4 c sugar
3 eggs
1/3 c dairy sour cream
3 T flour
1 tsp vanilla extract
1/4 tsp salt
1 c dark chocolate chips or semi sweet chocolate chips, melted
1 c peanut butter chips, melted
fudge topping (opt)
sweetened whipped cream (opt)
Heat oven to 350 degrees. Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9 inch springform pan. Bake 8 minutes, cool.
Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt, beat until well blended.
Place half of the batter in seperate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.
Bake 50=55 minutes or until center is almost set. (For less cracking of cheesecake surface, bake in water bath.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.
1 1/2 c vanilla wafer crumbs (about 45 wafers, crushed)
1/2 c powdered sugar
1/4 c Cocoa
1/3 c butter, melted
3 pkgs (8 oz) cream cheese, softened
3/4 c sugar
3 eggs
1/3 c dairy sour cream
3 T flour
1 tsp vanilla extract
1/4 tsp salt
1 c dark chocolate chips or semi sweet chocolate chips, melted
1 c peanut butter chips, melted
fudge topping (opt)
sweetened whipped cream (opt)
Heat oven to 350 degrees. Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9 inch springform pan. Bake 8 minutes, cool.
Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt, beat until well blended.
Place half of the batter in seperate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.
Bake 50=55 minutes or until center is almost set. (For less cracking of cheesecake surface, bake in water bath.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.
Rich Heath Bits Cheesecake
From the kitchen of Linda
Crust:
1 ¾ c vanilla wafer crumbs (about 55 wafers, crushed)
2 T sugar
¼ c melted butter
Combine wafers and sugar; stir in melted butter. Press onto bottom and 1 inch up side of 9 inch springform pan. Refrigerate about 30 minutes.
3 pkgs (8 oz) cream cheese, softened
1 c sugar
3 eggs
1 container (8 oz) dairy sour cream
½ tsp vanilla extract
1 1/3 c (8 oz pkg) Heath Milk Chocolate Toffee Bits, divided
Heat oven to 350 degrees.
Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
Pour half of cheese mixture into crust. Reserve ¼ c toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top; with knife, loosen cake from side of pan. Cover, refrigerate at least 4 hours before serving. Cover; refrigerate leftover cheesecake.
Crust:
1 ¾ c vanilla wafer crumbs (about 55 wafers, crushed)
2 T sugar
¼ c melted butter
Combine wafers and sugar; stir in melted butter. Press onto bottom and 1 inch up side of 9 inch springform pan. Refrigerate about 30 minutes.
3 pkgs (8 oz) cream cheese, softened
1 c sugar
3 eggs
1 container (8 oz) dairy sour cream
½ tsp vanilla extract
1 1/3 c (8 oz pkg) Heath Milk Chocolate Toffee Bits, divided
Heat oven to 350 degrees.
Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
Pour half of cheese mixture into crust. Reserve ¼ c toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top; with knife, loosen cake from side of pan. Cover, refrigerate at least 4 hours before serving. Cover; refrigerate leftover cheesecake.
Sunday, January 10, 2010
Whole Wheat Pancakes
from the kitchen of Jewal
1 cup wheat
11/2 cup milk
Put in a good blender and blend until wheat is as ground as you like it, then add:
2 eggs
1 T olive oil
21/2 tsp baking powder
dash of salt
Blend again and pour onto griddle! You can adjust the amount of milk to make the consistency of batter you like. These are so easy to make, healthy, and yummy! It is also a great way to rotate and use the wheat you have in your food storage without having to grind it ahead of time.
1 cup wheat
11/2 cup milk
Put in a good blender and blend until wheat is as ground as you like it, then add:
2 eggs
1 T olive oil
21/2 tsp baking powder
dash of salt
Blend again and pour onto griddle! You can adjust the amount of milk to make the consistency of batter you like. These are so easy to make, healthy, and yummy! It is also a great way to rotate and use the wheat you have in your food storage without having to grind it ahead of time.
Strawberry Salad -Lion House Recipe
from the kitchen of Jewal
1 head of red leaf lettuce
1 pkg of spinach
1/2 c red bell pepper chopped up
1 purple onion sliced
1 c strawberries sliced
1 c cashew pieces
1/3 c bacon pieces
1/2 pkg wonton skins (cut in 1/2 (strips) and fried) The skins I have bought always have two stacks of skins.
Dressing:
2 T red wine vinegar
3 T sugar
1/2 c canola oil
1/2 t dry mustard
1/2 t salt
1/2 c strawberry jam
Mix and let sit in refrig. to let flavors blend.
Mix vegetable salad ingredients together and then add the last several salad ingred. along with the dressing right before serving so they don't become soft or soggy. This salad is always a hit! Delicious!
1 head of red leaf lettuce
1 pkg of spinach
1/2 c red bell pepper chopped up
1 purple onion sliced
1 c strawberries sliced
1 c cashew pieces
1/3 c bacon pieces
1/2 pkg wonton skins (cut in 1/2 (strips) and fried) The skins I have bought always have two stacks of skins.
Dressing:
2 T red wine vinegar
3 T sugar
1/2 c canola oil
1/2 t dry mustard
1/2 t salt
1/2 c strawberry jam
Mix and let sit in refrig. to let flavors blend.
Mix vegetable salad ingredients together and then add the last several salad ingred. along with the dressing right before serving so they don't become soft or soggy. This salad is always a hit! Delicious!
Parmesan Chicken
from the kitchen of Jewal
8 chicken breast (boneless, skinless)
2 cups plain yogurt (Pour into a bowl)
Mix the following in another bowl:
2 cups Ritz Crackers crushed (I blend mine in a blender so they are really fine)
3 T parmesan cheese
2 t garlic powder
1 t season salt (Lawry's)
Dip chicken breasts into the yogurt and then into the cracker mixture. Place coated chicken of a sprayed pan so they are not touching each other. I also tuck thin edges of chicken under the breast a little so the chicken has a nice rounded look. Bake at 350 for 45min - 1 hour depending on the size of the chicken breasts. Cook with tin foil on until the last 15 minutes and I like this chicken cooled without tin foil as well. Optional: you can drizzle a little butter on top of the chicken before cooking if you'd like.
Sauce for chicken:
1 can of cream of mushroom soup
1 cup of sour cream
2/3 cup chicken broth
2 T lemon juice
1 t dill weed (optional, but I love it)
Heat through and spoon a small amount over chicken when it is served. I love this chicken with wild rice or baked potatoes. This chicken is so moist and so good! It's a favorite!
8 chicken breast (boneless, skinless)
2 cups plain yogurt (Pour into a bowl)
Mix the following in another bowl:
2 cups Ritz Crackers crushed (I blend mine in a blender so they are really fine)
3 T parmesan cheese
2 t garlic powder
1 t season salt (Lawry's)
Dip chicken breasts into the yogurt and then into the cracker mixture. Place coated chicken of a sprayed pan so they are not touching each other. I also tuck thin edges of chicken under the breast a little so the chicken has a nice rounded look. Bake at 350 for 45min - 1 hour depending on the size of the chicken breasts. Cook with tin foil on until the last 15 minutes and I like this chicken cooled without tin foil as well. Optional: you can drizzle a little butter on top of the chicken before cooking if you'd like.
Sauce for chicken:
1 can of cream of mushroom soup
1 cup of sour cream
2/3 cup chicken broth
2 T lemon juice
1 t dill weed (optional, but I love it)
Heat through and spoon a small amount over chicken when it is served. I love this chicken with wild rice or baked potatoes. This chicken is so moist and so good! It's a favorite!
Saturday, January 9, 2010
A Quest for the Perfect Sugar Cookie
So I know that this month is Healthy Recipes and all but...... Valentines is right around the corner and I usually only make Sugar Cookies 2 times a year- Valentines and Halloween. I have a good recipe that I have used for years but, I am getting tired of the same old thing. What I really want is Cutler's Sugar Cookie Recipe- that is what started my quest over a year ago and I have yet to find that recipe, let alone the perfect one. So, send me your perfect sugar cookie recipe- it's a contest! We are going to have a Sugar Cookie Bake Off/Cookie Swap! How fun is that???? I have never participated in one before- but lets bring it on. We will set a date sometime before Valentines Day. We will all bring our perfect sugar cookies for a taste test and even more for a swap. We will have fun prizes and a fun get together! So be perfecting your recipes and get them sent in to me so I can put them in a cute little Cookie Cookbook! If you want to do another cookie besides sugar cookie, that is great also! Lets get baking!
Thursday, January 7, 2010
Chicken or Turkey Wild Rice Soup
from the kitchen of Jennifer Gunnell
2 c carrots,chopped
1/2 c celery, diced
1 onion, diced
1 c water
2 chicken boullion cubes dissolved in 1/4 c hot water
1 can chicken broth
3/4 c butter
3/4 c flour
1 pt half and half
2 c milk
2 c cooked and cubed chicken or turkey
1/2 tsp salt
dash of pepper
1 pkg 6.2 oz Uncle Bens Wild Rice- prepared as directed on box
Cook rice according to directions on box and set aside. In med size pan, bring all vegetables and 1 c water to a boil then simmer for 10 minutes. Add chicken broth and boullion cubes dissolved in water. In a large pot, melt butter, slowly mix in flour. Slowly add half and half stirring until thick. Add milk slowly, stirring until thick. Add vegetable mixture, add chicken or turkey, then add rice and salt and pepper. May need to add more milk if it is too thick.
Very creamy and good!
2 c carrots,chopped
1/2 c celery, diced
1 onion, diced
1 c water
2 chicken boullion cubes dissolved in 1/4 c hot water
1 can chicken broth
3/4 c butter
3/4 c flour
1 pt half and half
2 c milk
2 c cooked and cubed chicken or turkey
1/2 tsp salt
dash of pepper
1 pkg 6.2 oz Uncle Bens Wild Rice- prepared as directed on box
Cook rice according to directions on box and set aside. In med size pan, bring all vegetables and 1 c water to a boil then simmer for 10 minutes. Add chicken broth and boullion cubes dissolved in water. In a large pot, melt butter, slowly mix in flour. Slowly add half and half stirring until thick. Add milk slowly, stirring until thick. Add vegetable mixture, add chicken or turkey, then add rice and salt and pepper. May need to add more milk if it is too thick.
Very creamy and good!
Tuesday, January 5, 2010
BBQ Chicken & Cheddar Foil Packet Dinner
from the kitchen of Shawnalyn
Ingredients:
3 Tbs BBQ sauce
4 small boneless, skinless chicken breast halves (1lb)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded & sliced
1 green onion, finely chopped
1/4 tsp salt
1/8 tsp black pepper (pinch)
1 ½ cups shredded cheddar cheese
Directions:
Preheat oven to 375*, Place a 12x12 sheet of foil on counter. Spoon 1 tsp of BBQ sauce in the center of the foil sheet. Place one chicken breast over BBQ sauce & spread another tsp. of sauce over top of the chicken. Top with 1/4 of each of the other ingredients so that you have enough to top each chicken breast with an even amount of ingredients. Fold up and seal foil around chicken. Repeat the same process with each chicken breast. Place all 4 foil packets on a baking sheet and bake for 35 min. Then, pull back the foil (or cut with scissors) and place cheese on top of each chicken breast. Return to oven, (foil open) for an additional 2 min or until cheese is melted.
You can obviously use more BBQ sauce or cheese etc. Do it to your own taste. As is, it is only 290 calories per serving, so it’s a pretty light dinner. I always add a little bit more sauce and cheese though so I bump up those calories. Also remember to slice your potatoes and pepper pretty thin so they will cook in that amount of time.
Ingredients:
3 Tbs BBQ sauce
4 small boneless, skinless chicken breast halves (1lb)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded & sliced
1 green onion, finely chopped
1/4 tsp salt
1/8 tsp black pepper (pinch)
1 ½ cups shredded cheddar cheese
Directions:
Preheat oven to 375*, Place a 12x12 sheet of foil on counter. Spoon 1 tsp of BBQ sauce in the center of the foil sheet. Place one chicken breast over BBQ sauce & spread another tsp. of sauce over top of the chicken. Top with 1/4 of each of the other ingredients so that you have enough to top each chicken breast with an even amount of ingredients. Fold up and seal foil around chicken. Repeat the same process with each chicken breast. Place all 4 foil packets on a baking sheet and bake for 35 min. Then, pull back the foil (or cut with scissors) and place cheese on top of each chicken breast. Return to oven, (foil open) for an additional 2 min or until cheese is melted.
You can obviously use more BBQ sauce or cheese etc. Do it to your own taste. As is, it is only 290 calories per serving, so it’s a pretty light dinner. I always add a little bit more sauce and cheese though so I bump up those calories. Also remember to slice your potatoes and pepper pretty thin so they will cook in that amount of time.
Cilantro Chicken
from the kitchen of Shawnalyn
Ingredients:
4 chicken breasts (pounded thin)
2 Tbs. Lime juice
2 Tbs. Vegetable oil
1 tsp. Honey
2 Tbs cilantro
1 cup salsa or Pico de Gallo
1 cup sour cream
grated Monterey jack cheese
1 cup crushed tortilla chips
Directions;
Preheat oven to 350*
Mix lime juice, oil, and honey together. Dip chicken breast into mixture, and then into the crushed tortilla chips. Coat chicken evenly with crushed chips. Place on a baking sheet and bake uncovered for 25 min.
Mean while combine salsa, sour cream, and cilantro. Spoon onto cooked chicken and top with grated cheese. Return to oven for an additional 7 min.
I add more honey that this, probably about 1Tbs. or so. I also just use whatever cheese I have on hand. I serve this with spanish rice, and salad or just a frozen vegetable, and it makes a pretty good dinner.
Ingredients:
4 chicken breasts (pounded thin)
2 Tbs. Lime juice
2 Tbs. Vegetable oil
1 tsp. Honey
2 Tbs cilantro
1 cup salsa or Pico de Gallo
1 cup sour cream
grated Monterey jack cheese
1 cup crushed tortilla chips
Directions;
Preheat oven to 350*
Mix lime juice, oil, and honey together. Dip chicken breast into mixture, and then into the crushed tortilla chips. Coat chicken evenly with crushed chips. Place on a baking sheet and bake uncovered for 25 min.
Mean while combine salsa, sour cream, and cilantro. Spoon onto cooked chicken and top with grated cheese. Return to oven for an additional 7 min.
I add more honey that this, probably about 1Tbs. or so. I also just use whatever cheese I have on hand. I serve this with spanish rice, and salad or just a frozen vegetable, and it makes a pretty good dinner.
Oriental Spinach Bowtie Pasta Salad
from the kitchen of Shawnalyn
Ingredients:
Salad:
1 bag spinach
16 oz Bowtie pasta, cooked with 1 Tbs salt, cooked, drained, & cooled
1 bag craisins
3 small cans mandarin oranges, drained
1 can sliced water chestnuts, drained
1 bunch green onion, sliced
1 Tbs fresh parsley, chopped
1 can chicken breast chunks, drained
1 cup sugar toasted almonds (or any honey roasted nut)
Dressing:
1 cup oil
1 cup Kikkoman teriyaki sauce
1 cup wine vinegar
1 cup sugar
½ tsp salt
½ tsp pepper
Directions:
Combine all salad ingredients together. Mix all dressing ingredients together and pour over salad.
This is a really yummy salad. It can be used for a main course with some bread, or as a side dish, or is great for pot-lucks. I use rice vinegar instead of wine vinegar usually. This tastes a little bit like that oriental chicken salad, that was your favorite, that I used to make.
Ingredients:
Salad:
1 bag spinach
16 oz Bowtie pasta, cooked with 1 Tbs salt, cooked, drained, & cooled
1 bag craisins
3 small cans mandarin oranges, drained
1 can sliced water chestnuts, drained
1 bunch green onion, sliced
1 Tbs fresh parsley, chopped
1 can chicken breast chunks, drained
1 cup sugar toasted almonds (or any honey roasted nut)
Dressing:
1 cup oil
1 cup Kikkoman teriyaki sauce
1 cup wine vinegar
1 cup sugar
½ tsp salt
½ tsp pepper
Directions:
Combine all salad ingredients together. Mix all dressing ingredients together and pour over salad.
This is a really yummy salad. It can be used for a main course with some bread, or as a side dish, or is great for pot-lucks. I use rice vinegar instead of wine vinegar usually. This tastes a little bit like that oriental chicken salad, that was your favorite, that I used to make.
Balsamic Roast Pork Tenderloins
from the kitchen of Shawnalyn
Ingredients:
4 ½ lbs pork tenderloin roast
1/4 cup honey
1/4 cup balsamic vinegar
3 Tbs extra virgin olive oil
1-2 Tbs Dijon mustard
salt & pepper
Directions:
Preheat oven to 500*
Place pork on baking sheet.
Mix together all other ingredients. Pour over pork. Place in oven and cook for 25-30 min until pork is done. Cut and serve. Pour extra sauce over meat and potatoes or rice etc.
This is really simple to do. Some times I will add a few cloves of chopped garlic to the sauce. You can also add rosemary and/or thyme as well. I usually just do it as above though and it turns out great. I like to serve this with garlic mashed potatoes.
Ingredients:
4 ½ lbs pork tenderloin roast
1/4 cup honey
1/4 cup balsamic vinegar
3 Tbs extra virgin olive oil
1-2 Tbs Dijon mustard
salt & pepper
Directions:
Preheat oven to 500*
Place pork on baking sheet.
Mix together all other ingredients. Pour over pork. Place in oven and cook for 25-30 min until pork is done. Cut and serve. Pour extra sauce over meat and potatoes or rice etc.
This is really simple to do. Some times I will add a few cloves of chopped garlic to the sauce. You can also add rosemary and/or thyme as well. I usually just do it as above though and it turns out great. I like to serve this with garlic mashed potatoes.
Pasta Salad
from the kitchen of Shawnalyn
Ingredients:
1 box shell noodles (or your favorite small shaped noodle)
1 Cup shredded carrots
1-2 tomatoes diced
½ bag of frozen peas
1 can tuna
2 packets ranch dressing mix
1 Cup of mayo (may use light)
Directions
Add pasta to boiling salted water. When pasta has about 3 min remaining, add shredded carrots. About 3 min after adding carrots, drain pasta and carrots. Add the rest of the ingredients and mix well. Salt and pepper to taste.
All these measurements are estimates. You can add more or less of anything you like. This is great to serve cold.
Ingredients:
1 box shell noodles (or your favorite small shaped noodle)
1 Cup shredded carrots
1-2 tomatoes diced
½ bag of frozen peas
1 can tuna
2 packets ranch dressing mix
1 Cup of mayo (may use light)
Directions
Add pasta to boiling salted water. When pasta has about 3 min remaining, add shredded carrots. About 3 min after adding carrots, drain pasta and carrots. Add the rest of the ingredients and mix well. Salt and pepper to taste.
All these measurements are estimates. You can add more or less of anything you like. This is great to serve cold.
Pork or Chicken Barbacoa Salad (Cafe Rio sweet pork salad & dressing)
from the kitchen of Shawnalyn
Ingredients:
7-8 Lbs pork tenderloin roast or chicken breasts
1 Liter regular Coke
2 Lbs brown sugar
10 oz ketchup
Tomatillo Ranch Dressing:
2 pkgs Ranch dressing mix
2 Cups mayo
1 Cup milk
1 can salsa verde with tomatillos not jalapenos.
Lime Cilantro Dressing:
1/4 Cup lime juice
2 Tablespoons white vinegar
1/2 bunch cilantro chopped
1 Tablespoon brown sugar
1/4 teaspoon salt
3/4 teaspoon fresh garlic
3/4 teaspoon Dijon mustard
3/4 cup veg oil
Directions:
Add all ingredients for the meat to crockpot. Mix well, then add meat. Cook on high for 3-4 hours, or on low for 6-8 hours. When cooked, remove meat, strain liquid into a bowl to remove excess fat. Shred meat return to crockpot with liquid and let sit together on low or warm for at least ½ hour.
For Ranch dressing: add all ingredients together, and chill.
For Lime Cilantro dressing: Puree cilantro, lime juice and vinegar, with hand emulsion blender, food processor, or blender. Add sugar, garlic and salt. Add mustard. Slowly pour in oil in a thin stream while blending.
Melt cheese on flour tortilla, top with cooked meat, shredded romaine lettuce, cheese, black or pinto beans (warmed), rice (I use lime cilantro rice), chopped tomatoes or Pico de Gallo, guacamole, sour cream, grated parm cheese, and crunchy tortilla strips.
This makes a huge amount, so if it is just for a few people, I would half the recipe. This is a great salad, you can also use the leftover meat for sandwiches, burritos, or just freeze it.
Ingredients:
7-8 Lbs pork tenderloin roast or chicken breasts
1 Liter regular Coke
2 Lbs brown sugar
10 oz ketchup
Tomatillo Ranch Dressing:
2 pkgs Ranch dressing mix
2 Cups mayo
1 Cup milk
1 can salsa verde with tomatillos not jalapenos.
Lime Cilantro Dressing:
1/4 Cup lime juice
2 Tablespoons white vinegar
1/2 bunch cilantro chopped
1 Tablespoon brown sugar
1/4 teaspoon salt
3/4 teaspoon fresh garlic
3/4 teaspoon Dijon mustard
3/4 cup veg oil
Directions:
Add all ingredients for the meat to crockpot. Mix well, then add meat. Cook on high for 3-4 hours, or on low for 6-8 hours. When cooked, remove meat, strain liquid into a bowl to remove excess fat. Shred meat return to crockpot with liquid and let sit together on low or warm for at least ½ hour.
For Ranch dressing: add all ingredients together, and chill.
For Lime Cilantro dressing: Puree cilantro, lime juice and vinegar, with hand emulsion blender, food processor, or blender. Add sugar, garlic and salt. Add mustard. Slowly pour in oil in a thin stream while blending.
Melt cheese on flour tortilla, top with cooked meat, shredded romaine lettuce, cheese, black or pinto beans (warmed), rice (I use lime cilantro rice), chopped tomatoes or Pico de Gallo, guacamole, sour cream, grated parm cheese, and crunchy tortilla strips.
This makes a huge amount, so if it is just for a few people, I would half the recipe. This is a great salad, you can also use the leftover meat for sandwiches, burritos, or just freeze it.
Chinese Chicken Salad
from the kitchen of Shawnalyn
Dressing:
2/3 Cup veg oil
1 teaspoon orange zest
2 Tablespoon orange juice
1 teaspoon lime zest
1/4 Cup lime juice
1 Tablespoon vinegar
2 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Salad:
1 bag romaine lettuce and 1 bag leaf lettuce
1 small red onion sliced
2 cans mandarin oranges
2 avocados sliced
1 can chicken breast
candied pecans
Directions:
Combine all dressing ingredients and let chill. Add all salad ingredients together and toss with dressing just before serving. To make pecans pour 1/4 cup sugar and 1 cup pecans in fry pan over low to med heat until sugar is caramelized and coat pecans. Let cool and sprinkle over salad.
Dressing:
2/3 Cup veg oil
1 teaspoon orange zest
2 Tablespoon orange juice
1 teaspoon lime zest
1/4 Cup lime juice
1 Tablespoon vinegar
2 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Salad:
1 bag romaine lettuce and 1 bag leaf lettuce
1 small red onion sliced
2 cans mandarin oranges
2 avocados sliced
1 can chicken breast
candied pecans
Directions:
Combine all dressing ingredients and let chill. Add all salad ingredients together and toss with dressing just before serving. To make pecans pour 1/4 cup sugar and 1 cup pecans in fry pan over low to med heat until sugar is caramelized and coat pecans. Let cool and sprinkle over salad.
Salmon Fillets
from the kitchen of Shawnalyn
Ingredients:
Boneless skinless salmon fillets
Costco’s mango salsa
Onion
Garlic
Avocado
Lemon
Salt & pepper
Old Bay seasoning (optional)
Directions:
Preheat oven to 350*
Place tinfoil going both directions in a baking dish. Use enough that you can set the fish on top and then wrap the foil up over it and seal it on top while cooking. Season your salmon with salt and pepper. You may also use “Old Bay” seasoning as well. Place in a baking dish. Cut up lemons into wedges and place around the salmon. Place some peeled, semi-smashed garlic cloves around fish as well. Slice onion into thin slices and place all around and on top of fish. Cover with foil. Bake for approx. 30 min. until fish is done. Meanwhile pour some mango salsa into a bowl, dice some avocados and add to the salsa. Warm in microwave. When fish is done, squeeze remaining juice from cooked lemon wedges over top. Remove fish and top with cooked onions and salsa.
There are no real measurements here. I usually use a fillet that is as big as my 9X13 baking dish, and use 2-3 lemons, 3-4 garlic cloves, & 1 onion. Just eyeball the amount of salsa you want. If leftover salsa, it is good with chips. The avocados make it really yummy. I usually have this with garlic mashed potatoes.
Ingredients:
Boneless skinless salmon fillets
Costco’s mango salsa
Onion
Garlic
Avocado
Lemon
Salt & pepper
Old Bay seasoning (optional)
Directions:
Preheat oven to 350*
Place tinfoil going both directions in a baking dish. Use enough that you can set the fish on top and then wrap the foil up over it and seal it on top while cooking. Season your salmon with salt and pepper. You may also use “Old Bay” seasoning as well. Place in a baking dish. Cut up lemons into wedges and place around the salmon. Place some peeled, semi-smashed garlic cloves around fish as well. Slice onion into thin slices and place all around and on top of fish. Cover with foil. Bake for approx. 30 min. until fish is done. Meanwhile pour some mango salsa into a bowl, dice some avocados and add to the salsa. Warm in microwave. When fish is done, squeeze remaining juice from cooked lemon wedges over top. Remove fish and top with cooked onions and salsa.
There are no real measurements here. I usually use a fillet that is as big as my 9X13 baking dish, and use 2-3 lemons, 3-4 garlic cloves, & 1 onion. Just eyeball the amount of salsa you want. If leftover salsa, it is good with chips. The avocados make it really yummy. I usually have this with garlic mashed potatoes.
Six-Week Bran Muffins
from the kitchen of Shawnalyn
Ingredients;
2 Cups boiling water
5 teaspoons baking soda
1 Cup creamed shortening
2 Cups sugar
4 eggs
1 quart buttermilk
5 Cups flour
1 teaspoon salt
4 Cups All-Bran flakes
3 Cups bran flakes (or you can use 6 cups All-Bran flakes)
Directions:
Mix baking soda and boiling water and set aside. Mix together all other ingredients, then add the water/soda mix. Keeps in refrigerator for 6 weeks. When ready to bake, 375* for 20 min
These are really good muffins, and they are nice because you can just keep the batter in an airtight container in your fridge and use it as you want.
Ingredients;
2 Cups boiling water
5 teaspoons baking soda
1 Cup creamed shortening
2 Cups sugar
4 eggs
1 quart buttermilk
5 Cups flour
1 teaspoon salt
4 Cups All-Bran flakes
3 Cups bran flakes (or you can use 6 cups All-Bran flakes)
Directions:
Mix baking soda and boiling water and set aside. Mix together all other ingredients, then add the water/soda mix. Keeps in refrigerator for 6 weeks. When ready to bake, 375* for 20 min
These are really good muffins, and they are nice because you can just keep the batter in an airtight container in your fridge and use it as you want.
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