Peppercorn Ranch Dressing by E. Seaton

1 c mayo
1 clove garlic, crushed
1/2 c grated parmesan cheese1 tsp+ cracked peppercorns (or coarse ground pepper)
1 1/2 tsp lemon juice
1 tsp+ tabasco sauce
1/2 c buttermilk
whisk all ingredients together

*my kids love to dip carrot sticks & other raw veggies in here, since it makes enough for extrasafter you dress the salad.

Apple Cranberry Salsa by C. Kemp

1 1/2 cup cranberry fresh or frozen thawed
1/2 apple
1/2 jalapeno chili
4TBSP sugarzest of one orange (plus I added 1/4 orange cut up into salsa)
2 TBSP chopped cilantrodash of lime or lemon juicedash of salt

1. pulse cranberries and apple in food processor till coursely shredded - 10 pulses
2. combine cranberries, apple, orange zest, orange, chili, and sugar in a bowl and let sit for 20 mins for the cranberries to soften
3. add cilantro, lime juice and salt to taste

I served it with wheat thins, but have also had it with tortilla chips.

3 Cheese Calzones

A great Sunday afternoon, family-friendly (make your own), delicious meal.

This is a great meal if you're looking to empty your "italian" fridge. We didn't have mozzarella or parmesan, so we just used random slices of cheese that we had on hand (swiss, manchego, provolone) and they were still great. Instead of salami (for the girls) I sub'd for freshly sliced tomato. I'm sure a sausage/red sauce calzone would be great too. You could put *anything* italian in these and they'd be great!

Serves 4; Total time 35 minutes (includes baking).

Ingredients
1 lb refrigerated pizza dough.
1 C fresh ricotta
1C grated mozzarella
1/4 C grated parmesan
1 bunch (or a 1/2 bag) spinach (remove stems); roughly chopped
Black pepper
3/4lb thinly sliced salami
2T olive oil
1 C jarred marinara sauce, warmed

Directions

1. Heat oven to 400.
2. On a lightly floured surface, divide the dough into 4 equal parts.
3. Roll dough into balls (here is where your kids will love it!)
4. Roll each portion into a circle (8" rounds).
5. Place on a parchment paper-lined baking sheet.
6. In a large bowl, combine ricotta, mozzarella, parmesan, spinach and 1/4t pepper.
7. Layer the salami on the bottom of each dough portion (if using tomatoes, don't put them on the bottom b/c the liquid will destroy the dough, place on top of cheese/spinach mixture).
8. Top salami w/ cheese mixture.
9. Fold dough over the filling and pinch edges to seal (again your kids can help here) to make that calzone.
10. Brush tops of calzone w/ oil.
11. Bake until golden (12-15 minutes).
12. Serve w/ sauce (and/or salad)

Creamy Pesto Gnocchi w/ Green Beans & Ricotta

I made this on Monday...only to find out that my brand new pesto was already "bad". So I made my own (see Better Homes & Gardens quick recipe - so easy and so much better than bought).

Start to Finish - 20 minutes! Serves 4

Ingredients
1lb of gnocchi (standard package @ your grocery store).
Kosher salt & pepper
1/2lb green beans (about 2 cups & I used TJ's frozen french cut beans - yum! and very cost effective, once again, b/c you have about 4+ meals w/ the rest of the package).
1 8oz container of pesto (about 1C)
1/4C heavy cream
3/4C ricotta

Directions

1. Cook gnocchi according to package directions. Drain, return to pot
2. Meanwhile, bring a large saucepan of water to a biol and add 1t salt.
3. Add green beans and cook until tender (make sure they're green, if they start changing color (more muted) they're over-cooked); about 3-4 minutes; drain.
4. Add pesto & cream to gnocchi and cook over medium heat, stirring until heated through (2-3min).
5. Divide among bowls; top w/ green beans, a scoop of ricotta and 1/4 pepper. Fresh parmesan is always great too.

Ravioli w/ Peas & Shallots by Real Simple

Serves 4. I made this tonight for dinner.

Easy. Quick. *Very* Light (not necessarily in calories, but in taste) Not an amazing recipe, but definitely yummy, quick & nutritional...and the kids loved it.

1 package of fresh (or packaged) cheese ravioli (TJs 3 cheese fresh ravioli is yummy).
2 T butter
2 shallots, thinly sliced
1/2 bag of frozen peas
1t grated lemon zest (if you like lemon - I didn't do it and it was still great.)
Kosher/Sea Salt & Pepper

Directions

1. Cook ravioli according to package.
   
2. Meanwhile heat butter on medium heat until melted. Add shallots, sautee for 2-3 minutes (until soft & clear).
3. Add peas, (lemon zest), 1/2 t salt & 1/4t pepper (I never measure salt & pepper, just do what you like), AND 1/2 Cup of reserved pasta water (if pasta isn't done cooking yet, just scoop out a 1/2C). Cook partially covered until all is heated through.
4. Divide ravioli among bowls and top w/ pea mixture.
5. Looks pretty - tastes great.
   

**Oscar would have liked a thicker sauce, so as an option, I would suggest a creamy alfredo sauce lightly drizzled over the top w/ freshly grated parmesan.

Apple-Pear Galette by Real Simple

Oh, yum. I made this for Sean's bday (he *loves* tartes). It was so good Oscar called me from work the next day, while eating leftovers, just to tell me that "it was one of the best things I've ever made." SO easy, SO quick, SOOOO delish. You WILL look like a pastry chef.

Type in title at Real Simple to see the photo - I tried but it was having "server" issues.

Ingredients
2T flour
2 (9" piecrusts) - used pillsbury, but TJs has an amazing crust.
1/4C, plus 2 T apricot preserves
3 Granny Smith Apples (Gala, Empire or Cortland are good too); slice 1/4" thin
3 Bartlett Pears; slice 1/4" thin
2T fresh lemon juice
1/2 t cinnamon
3T, plus 1t granulated sugar
1 large egg, beaten

Directions (this looks complicated, but it's not. Do it 1x and you'll realize this is the easiest, prettiest & yummiest desert, ever!)

1. Heat oven to 350. On a lightly flour surface place 1 piecrust on top of the other and roll stack into a 16" circle. Transfer to a parchment-paper lined baking sheet.
2. Spread 1/4C of preserves on the crust, leaving a 2" border.
3. In a large bowl, toss the apples, pears, cinnamon, and 3T sugar.
4. Transfer mix to the crust, leaving the border clear.
5. Fold the edges of the crust over the fruit mixture. It doesn't cover the mixture, it's just the edges that you're folding over and pressing (to make it look pretty & holds it all together).
   
6. Brush the egg on the crust (this makes it "golden").
7. Sprinkle w/ remaining teaspoon of Sugar.
8. Bake until crust is golden brown and fruit is tender (50-60min).
9. In a small saucepan, heat hte remaining 2T of preserves & 1T water over medium heat until liquid (2-3 min - keep stirring!).
10. Brush sauce over the top of the galette.
11. Serve warm or room temperature.

Delish w/ vanilla ice cream!

Stir Fried Noodles w/ Chicken & Vegetables

Quick, Yummy & Veggie and Protein Loaded - serves 4; total time 30 minutes (max).
1/2 recipe for family of 2 OR 2 adults and average-eating small children.

[This recipe is great, but if you have the red/white Better Homes & Gardens book the honey-glazed chicken stirfry is great too but you have to prepare a side like rice.]

Sauce (you could use a standard stir fry sauce)
3/4 C Soyaki
1/4C orange juice
2T honey
1T cornstarch (thickens sauce)

Ingredients
2 packages of ramen noodles
2T peanut oil (canola is fine)
2 boneless, skinless chicken breasts
1 can (8oz) sliced water chestnuts
1C chopped celery
1 package of fresh stir fry veggie mix (TJs mix w/ snap peas is rockin')
1 C cashews

Sauce
Small bowl whisk ingredients together - set aside

Noodles

1. Cook ramen noodles according to directions but only add 1/2 a packet (for 2 packages or a 1/4 for 1 package).
2. These can be cooking while you follow directions below for stirfry.
3. Drain when cooked.

Stir Fry

1. In a wok (or large skillet), heat oil over high heat. Add chicken; stir fry for 4-5 minutes, until chicken is no longer pink.
2. Add water chestnuts, celery and vegetable blend; stirfry for 2 minutes more.
3. Add cooked, drained ramen noodles; stir fry for 3 minutes or until heated through.
4. Push contents to the side of the wok, add sauce and keep stirring until sauce begins to thicken, then stir contents into sauce.
5. Add cashews, stir for another minute.
6. Serve.

Prosciutto Wrapped Chicken w/ Grilled Asparagus

Simple, Spanish, Light & Quick....cook time of chicken is all it takes. A full meal in 10 minutes.

Serves 4

4 Chicken breasts (skinless, boneless)
4 pieces of prosciutto (if you like prosciutto, Costco has the best deal)
Pepper
Olive Oil (cooking & eating kind - you'll know the difference by the price :)

Chicken

1. Season the chicken w/ pepper to taste
2. Wrap prosciutto around the chicken (use a tooth-pick to hold it in place, if needed)
3. Heat oil (and 8 cloves of garlic - optional for flavor) over medium heat.
4. Add chicken and cook until the prosciutto is crisp and chicken is cooked through (6-7min/side).
5. Transfer chicken (and garlic) to plates.
6. [Real Simple adds that you can add a 1/2 C white wine to that same skillet and simmer until reduced by 1/2 (3-4 min) and then spoon over chicken.

Grilled Asparagus
[Hint: Buy the frozen spears from TJs - so yummy & cost effective; about 3 side dishes worth for 3 people/each. I defrosted them *slightly* before following directions below.]

1. While chicken is cooking, rub oil olive (good, eating kind ) all over the asparagus & sprinkle w/ sea salt.
2. Place on grill (make sure grill is smokin' hot & make sure you do not put oil on stovetop grill pan; oil on asparagus is sufficient). Roll occasionally. Cook until bendable w/o snapping, you do not want them mushy - so make sure they're very green - taste SO much better.

Minestrone Soup by B. Devers

I tried this Minestrone soup recipe and it was SO GOOD and SO EASY!

3 cups chicken or vegetable broth
1 28 oz can diced tomatoes
1 15 oz can white (canellini or navy beans) I used drained white beans
2 carrots, peeled and chopped
1 celery stock, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta (I used Barilla - medium shell pasta)
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, desfrosted
4 tablespoons parmesan or romano cheese
Basil sprigs, garnish, optional

Directions

In a slow cooker, combine broth, tomatoes, beans carrots, celery, onion,
thyme, sage, bay leaves and 1/2 teaspoon each slat and black pepper. Cover
and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add pasta, zucchini and
spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to
taste with salt and pepper. Sprinkle with parmesan cheese.

Easy Pumpkin Cupcakes by C. Kemp

take one whole box of yellow cake mix (any brand)
mix w/ one can of pumpkin (15 oz size) (DONT add eggs, oil, any of the other stuff - just pumpkin) =)
1tsp cinnamon
1tsp nutmeg
1tsp pumpkin pie spice mix

bake at 350 fir 19 - 23 minutes - that is it =)

Creamy Spinach Ricotta Pasta by Sandra Lee

Yum, Yum, Yum...I'm eating "thirds!" as I blog....there is nothing "low fat" in this meal but it got rave reviews from the whole family and it's vegetarian & loaded w/ iron & calcium!

Makes 8 servings (10 if you serve a 1st dish)
Prep: 20 minutes
Bake: 425 for 25 minutes or until golden brown & bubbling

1 lb rigatoni (a box)
1 can (15oz) of diced tomatoes w/ basil, onions & garlic (I just used plain organic canned ones)
1 C fresh chopped onions (I would either sautee these a bit before OR cut it back to a 1/4 C, but I'm not a huge onion fan)
1 box (10oz) frozen chopped spinach (I used a huge TJ's bag of fresh spinach and steamed it down)
2.5 Cs of jarred Alfredo Sauce (I used the 4 cheese Classico alfredo - 1.5 jars)
1.5 Cs ricotta cheese - entire container; used part-skim - needed to cut back somewhere :)
1 t garlic salt
1/2 t black pepper

1/3C dry bread crumbs (I used the seasoned italian ones)
1/4 C grated parmesan cheese
1T olive oil

1. Heat oven to 425. Coat 13x9 pan w/ nonstick spray.
2. Bring large pot of salted water to a boil. Cook pasta. Drain & return to pot. Stir in tomatoes & onions.
3. Cook (if fresh) or Microwave (if frozen) spinach. Squeeze out all moisture & chop (if not already).
4. While water is boiling & Spinach is cooking, make sauce in a *large* bowl. Add in alfredo sauce, ricotta, garlic salt & pepper. Stir. When spinach is ready...add it in too and Stir again.
5. Add pasta (w/ tomatoes & onions) to bowl & stir again.
6. Place the pasta mixture into the pan.
7. Mix together the breadcrumbs, parmesan cheese & oil w/ fingers in a small bowl. Then crumble over the top of the pasta (in pan).
8. Bake & ENJOY!

Definitely starve for 1 day before eating this b/c it is amazing and you'll have a difficult time stopping...unless you're Sean of course, who ate 1/2 the pan & then asked for Chicken Romano :) ha!

Crunchy Herbed Chicken by Real Simple

hands on time: 10 minutes, total time: 30 minutes; serves 4

You can make your own bread crumbs or just buy them :) (so much easier & makes prep time 3 min vs. 10min)

Nevertheless,here is the breadcrumb recipe
4 slices of white bread, toasted
1/2 C fresh-leaf parsley
1 clove of garlic - chopped
-In a food processor, pulse the bread, parsley, garlic & 1/4 t of salt & pepper until coarse crumbs form. Add the oil & pulse to combine, transfer to plate.

Kosher salt & pepper
1 T of olive oil
1/4C dijon mustard
4 (6oz) boneless, skinless chicken breasts

1. Heat oven to 400.
2. Spread mustard over chekcne and roll in breadcrumbs, press gently to make sure it adheres.
3. Place on baking sheet and bake until golden (I drizzle a little butter over the top for xtra flavor). 18-20min.

Serve w/ cherry tomotoes on the side w/ a dash of evoo, a nice balsalmic, salt & pepper

Asian Short Ribs by Real Simple

......or these could be called "Maui Ribs" b/c of the "zing" in their taste & served w/ a tropical side.

Made in a SLOW COOKER! So it's very easy.

Serve w/ white/brown rice. Personally I didn't care for the carrots in this recipe & didn't add the cabbage. I also added leeks to the sauce instead of scallions b/c Oscar doesn't like them. The *sauce* is incredible and could be used over chicken, steak, etc.

1/2C low-sodium soy sauce
1/3C brown sugar
1/4C rice vinegar
2 cloves of garlic (or 1t of Christopher Ranch, diced)
1T grated ginger (i didn't do this b/c i didn't have any)
1/2t crushed red pepper
8 beef short ribs (about 4 lbs - Trader Joes has a great deal on these)
4 medium carrots, peeled and havled crosswise
1 small green cabbage (about 1 lb), quartered

Sauce Recipe
sauce from the cooker (skim off fat)
2T cornstarch
1T sesame oil (i used peanut oil and sprinked in toasted sesame seeds...yum!)
4 scallions, thinly sliced

1. In a slow cooker combine, soy, sugar, vinegar, garlic, ginger and red peppr. Add short ribs and carrots and arrange in a single layer. Lay cabbage on top.
2. Cook, covered on high for 5-6 hours (or on low for 7-8 hours) until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs and carrots to plate. Skim off fat from sauce and discard.
4. In a saucepan, pour sauce and the rest of the sauce recipe ingredients in (wish together 1T of water to cornstarch, if you want, ahead of time - it mixes it better) until thickened (2-3 min). Constantly stir. Add in sesame oil. Stir until desired consistentcy.
5. Spoon sauce over short ribs and vegetables and sprinkle w/ scallions.

Roasted Chicken, Apples & Leeks by Real Simple

Tried this tonight - SO easy, inexpensive (dinner for 4-6 people for under $8) & delish. Good if you need a "mild" but tasty meal.

hands on time: 10 minutes
total time: 55 minutes
serves 4

8 small chicken thighs & drumsticks (w/skin)
4 small crisp apples (seems like a lot but it's not)
2 leeks, halved crosswise & lengthwise
6 small sprigs of rosemary (if you're a fan/just as good w/o)
2 T of olive oil
Kosher salt & pepper to taste

1. Heat oven to 400
2. On a large rimmed baking sheet (or in a roasting pan) toss the chicken, apples, leeks, rosemary, oil, salt and pepper (I salted/peppered the chicken directly on both sides then tossed). Place chicken skin-side up on tray.
3. Roast until the chicken is cooked through and the apples & leeks are tender (about 40-45 min).

Russian Crepes by R. Bavin

This is a *wonderful* crepe recipe from one of my COM 100 students this fall. She's Russian and was doing a presentation on Norway, so she made these crepes. Come to find out, her recipe was identical to one of my Norweigan students.

So you can have them as crepes or eat them like thin Swedish/Norweigan pancakes, but they're great any way you cook them. :)

2 eggs
2 cups of flour
1/2 cup of milk
1/2 cup of water
2 Tbs of vegetable oil
... mix all together in a bowl; mixture should be liquidy not doughy.

Use a frying pan. Use Pam or vegetable oil to oil up the frying pan. Pour liquid mixture (about 1/4 cup) into heated pan and spread evenly through pan; should be thin. Turn crepe over when bottom is golden brown. Both sides should have a golden color when it is done. (takes about 2-3 min in a hot pan for each crepe).

Flip onto plate; spread unsalted butter on crepe right away (while crepe is hot so butter melts) and spread evenly. Sprinkle sugar over butter and roll crepe. Eat and Enjoy!
You can also put fruits, honey, cream cheese, etc. into crepe instead of just sugar and butter! (Whatever the eater prefers).

Pumpkin Spice Latte Cupcakes by B. Walker

Aren't these the cutest and yummiest things ever!? Bri & I invented these on Friday and she shared them w/ the "girls" that night as dessert.

So fun for fall and you can guarantee they'll be at my pumpkin party this year!

2 C flour

1/2 tsp Baking powder

1 tsp. Salad Oil (canola oil)

1 tsp. Cinnamon

3 Eggs

1 tsp. Soda

1 tsp. Salt

2 C. Pumpkin( small can is perfect)

1 tsp. Nutmeg

3 C. Sugar

Combine dry ingredients except sugar.

Mix eggs and sugar, Beat well . Add oil and beat again.

Add pumpkin by hand.

Add dry ingredients.

Bake in greased and floured angel food pan or oblong pan (OR in this case, a cupcake tray)

Place in over @ 350 for 1 hr and 15 min------ if 13x9 then 55 min.. always check on it though!

If you're making cupcakes - it will be more like 20-30 minutes - So WATCH them and meanwhile make the frosting.

Wait until semi-cooled to frost

CREAM CHEESE FROSTING

1 stick butter

8 ounces cream cheese

1 box powder sugar

1 tsp vanilla
Cream butter and cream cheese. Stir in powder sugar. Add vanilla. Beat well.

Apple Crisp by E. Seaton

Yum - she assembled this while the chicken (below) was grilling - it's super fast, but the bake time is long, so need to factor that in if you're on a time crunch.

6 sm. granny smith apples
1 tsp cinnamon
1/2 tsp nutmeg
1 TB lemon juice
1/2 c water
3/4 c firmly packed brown sugar
1/2 c white sugar1 c flour1 cube cold butter

1. peel and slice apples into bowl, add spices, lemon juice & water. toss.
2. put in buttered 9 x 9 pan.mix sugars & flour in separate bowl.
3. cut in cold butter. sprinkle over fruit.
4. bake @ 350 for 1 hour.

chicken lime grilled sandwich (marinade) by E. Seaton

Marinade
juice of 1 lime
2 TB honey
2 TB extra virgin olive oil
1 TB steak seasoning (sprinkle on chicken) -

i also added some red pepper flakeslet chicken sit in marinade for a while...and grill!

Elizabeth put this chicken in b/t two egg hamburger buns (buttered, toasted w/ white cheese). Yum! She served it w/ tomatoes and fresh guacamole. Served w/ steamed sweet white corn.

Divine & great for a family-hosted dinner.

Cheesy Pork Chops w/ Spiced Apple by E. Seaton

Yum, yum! The "other" white meat wins again! This is a great meal to kick off Fall. Happy leaf-falling everyone!

* 1 tablespoon butter
* 1 onion, sliced
* 1 pinch red pepper flakes
* 1 apple, cored and sliced
* 2 teaspoons white sugar
* 2 tablespoons balsamic vinegar
* 4 pork chops
* salt and pepper to taste
* 4 slices extra sharp Cheddar cheese

DIRECTIONS
1. Prepare a grill for high heat.
2. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
3. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese.
4. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.

Branny's Favorite RICE KRISPIE COOKIES!!

1 C butter
1C sugar
1 1/2 C. flour
1/2 tsp. soda
1/2 tsp. baking powder
1 C Rice Krispies
1 tsp. vanilla

Cream sugar and butter together then add other ingredients. Refrigerate for least 1 hour. Roll in walnut size balls and flatten with fork. Sprinkle with sugar and bake at 350 for 12 to 13 minutes. Check first batch you want them just a little lite brown around edges.

YUM! A recipe *everyone* loves! Light to eat, but not so light on the hips :)

Spicy Peanut Chicken by J. Massie

I would imagine you could make this with shrimp or fish, too.
Makes 12 servings.

1 Tbsp. peanut oil
1 cup chopped onion
1 1/2 Tbsps. minced garlic
2.5 lbs. chicken breasts, cut into 1 inch pieces
1/3 cup peanut butter
1.5 tsps. curry powder
1 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. black pepper
1 (6 oz.) can tomato paste
3 cups chopped plum tomatoes
2 (14 oz.) cans chicken broth
8 cups hot cooked brown rice
3/4 c greek-style yogurt

Heat oil in a dutchoven over medium heat.
Add onion and garlic to pan; cook 5 minutes or until tender.
Add chicken to pan; cook 4 minutes or until chicken is done.
Stir in peanut butter and next 5 ingredients (through tomato paste). Cook 1 minute.
Add tomato and broth to pan; bring to a boil.
Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
Serve chicken mixture over rice; top each serving with yogurt.

Zucchini Bread by Stacy Ford

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups flour (spoon in)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped nuts (optional)

1. Mix wet ingredients first
2. Stir in dry
3. Bake in two 8 inch greased loaf pans @ 325 for 60 to 80 minutes

Lemon Blueberry Biscuits by Aunt Chris

Makes 12 biscuits

2 c flour
1/2 C sugar
2 tsp. baking powder
1/4 C melted butter
1 tsp. grated lemon peel
1 C blueberries
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. lemon yogurt
1 egg, beaten

Glaze: 1/2 C powder sugar, 1 Tlbs. lemon juice, 1/2 tsp. lemon peel

1. Mix dry ingredients.
2. Combine butter, egg , yogurt and lemon peel.
3. Mix the two together and add blueberries.
4. Drop by spoonfuls onto lightly greased cookie sheet.
5. Bake @ 400, 15-18min

Put on glaze while warm.

Delish Party Drink by D. Kendall

In a pitcher add 4-6 cans of snapple peach ice tea
Add ice
Add a twig of fresh basil

So refreshing, so pretty, so easy and such a surprise w/ the *hint* of basil...all your party attendees will comment, "Wow, this is delicious, how did you make that drink?"

You can serve them individually, but then just add 1 basil leaf per drink...or a couple if they're small leaves.

BLT Salad

This is a high fiber salad (that means drink lots of water w/ it)

4 servings; 15 minutes prep; 14 minutes cook; 425 calories; 26g fat; 13g protein; 34g carb; 7g fiber.

• 8 slices bacon, cut into 1/2 in. pieces (you could buy already cooked bacon, but the fresh stuff tastes so much better).
• 1/2 t salt
• 1/4t black pepper
• 1/4 t cayenne pepper
• 1/2 C cornmeal (instead of this, the salt & peppers, I use bread crumbs; up to you and what you have on hand)
• 1/3 C all purpose flour
• 1 egg, lightly beaten
• 2 medium-size *firm*, unripe (slightly turning red, but not bright red) tomatoes, cored and cut into 1/2 inch slices.
• 2 T canola oil (for frying)
• 3 romaine lettuce hearts, chopped

*a few slices or substitute the tomatoes for breaded & fried mozzarella or eggplant (sliced like the tomatoes) would be great, too!

Dressing - Although I think homemade ranch is better
1 ripe avocado, pitted and skinned
1/3 C buttermilk
1/4 C chopped red onion
2 t lime juice
1/4t salt
1/4t black pepper
1/4t cayenne pepper
Puree in a blender until smooth

Directions

1. Cook bacon in a large skillet over med-hi heat for 8 minutes or until crisp. Drain over paper towels; pour off drippings and reserve. Wipe out skillet.
2. While cooking bacon you can make the dressing.
3. (If you use bread crumbs, skip this) Stir together cornmeal, salt and black pepper in a shallow dish.
4. Place flour in 2nd dish
5. Place egg in 3rd dish
6. Dip tomato (or mozzarella or eggplant if you're doing an Italian version) in Flour, then Egg, then Cornmeal mixture (or breadcrumbs) to coat. You can do this twice for more batter.
7. Heat canola oil and 1 T of reserve bacon drippings in skillet over med-hi heat. Fry tomatoes in a single layer for about 2-3 minutes per side or until golden brown. Repeat with remaining tomatoes.
8. Place romaine lettuce in a large bowl and toss with bacon and 2/3 C of the dressing. Place about 2 C salad on each plate and top with 2-3 tomato slices. Dollop with a little of the remaining dressing and serve.

Amish Oatmeal Cake

1 C Oats
1.5 C boiling water
1.5 C flour
.5t baking soda
.5t cinnamon
.5t salt
.5 C butter
1t vanilla
1C brown sugar
1C sugar
2 eggs

1. Place oats in a bowl pour boiling water over aots and let sit for 20 minutes
2. Sift dry ingredients
3. Beat butter, add vanilla, and gradually add sugar. Beat until fluffy.
4. Add eggs one (1) at a time.
5. Add oat mixture and the flour mixture.
6. Blend well.
7. Pour into greased 9x13 pan
8. Bake 35 minutes

Topping
.5C butter
1 can sweetened condensed milk
24oz coconut
1C pecans

1. Melt butter, add cond. milk, boil until slightly thickens, add coconut and pecans. Stir well.
2. Spread over warm cake.

BROIL entire cake (w/ topping!) until golden brown.

Chicken & Cashews in Lettuce Cups

3 T soy sauce
3 T honey[I doubled the sauce b/c I'm a saucy person :-)]
2 T oil (for frying)1.5 lbs of boneless, skinless chicken - dice it. [I used two of those frozen Costco breasts (that sounds weird :-), then butterflied them and diced.]
1 T of grated ginger [didn't use this, not a fan of ginger]
1 bunch of scallions, trimmed and sliced [used 2 stalks - only green part]
1 8oz can of sliced water chestnuts, drained
1/4 C roasted, unsalted, cashews [I used the "cashew pieces" from TJs, cheaper and already diced; I also used at least a 1/2 C maybe a whole Cup of Cashews, but then again, I'm a "nutty"][I also added a 1/2 of a zucchini chopped finely - to sneak in the vegetables w/ my kids - great flavor!]
1 small head of Boston/Bibb/Butter Lettuce leaves (separate & wash while chicken is cooking; dry off)

COMBINE the soy and honey in a small bowl
HEAT the oil in a large skillet over med-high heat.
SEASON chicken w/ 1/2 t pepper (I used red pepper for xtra kick, up to you - for kids maybe X pepper) and cook stirring occasionally, until it begins to brown, about 3-5 minutes.
LOWER heat to medium and stir in garlic [and ginger]. [I then pushed the cooked chicken to the side of the pan (to slow overcooking) and added in the zucchini to cook].
Add the scallions, stir and cook for 1 minute.
Stir in the water chestnuts and 1/2 the soy mixture [again, add as much sauce as you like] and continue to cook until the chicken is cooked through, about 4 minutes.
Remove from heat and sprinkle w/ the cashews [I added them in w/ the mixture in the pan to heat it all through for about a minute or two before removing.]
SERVE and use remaining sauce for drizzling.

Taco Skillet Pie by R. Herrick

Serve w/ any condiments - sour cream, tortilla chips, avocado...

1lb lean ground beef 1can (19oz) black beans w/ liquid
1 can (14.5oz) petite cut zesty jalapeno tomatoes (I couldn't find these so I added plain organic canned diced tomatoes and added 3/4 of a mini can of green chili peppers - it's *not* too spicy for kids!)
1 pkg. (1.25oz) mild taco seasoning (too salty for me, added 1/8-1/4 of a bag)
1 pouch (6.5 oz) cornbread mix (used the Jiffy box mix, but used *only* the mix, did not follow recipe)
2 large eggs
1/3 cup low fat milk
1T veg oil/olive oil
1/2 C mexican (or blended) shredded cheese

Cook ground up meat, drain & place in bottom of casserole dish.
Spread beans on top
Spread tomatoes on top(Spread green chilis on top - if used)
Sprinkle taco seasoning over it[My mom suggested adding sliced black olives, yum!]
Put cornbread mix in a small bowl, add 2 eggs, milk & oil & mix - your child could do this.
Then pour sticky cornbread mixture over the entire casserole.
Bake @ 375 until bread is golden (about 15-20 min; watch it).
Take out, sprinkle cheese over top.
Place back in oven until cheese is melted.
Let it cool for 5 minutes, Cut & Serve.
Serves 4-6 adults

Chicken Rub Recipe by J. Markarian

We always grill this and serve it in tortillas with black beans, rice, avocado and cheese. And it is super fast to make (no marinating).Mix together...1 TBS brown sugar2 tsp paprika1 1/2 tsp garlic powder1 1/2 tsp ground ginger1 tsp salt1/2 tsp ground cinnamon1/8 tsp ground cloves
2 breasts of chicken ( wash and pat dry)grapeseed oil (you can find this at TJ's) or you can use canola oil.

Heat your bbq grill.Coat the chicken with oil and rub on the spice mixtureThrow it on the bbq until done (Cooking time depends on how thick the breasts are. Sometimes if they are thick I will cut them in half length wise to shorten the cooking time.)When it's done cut it up and serve with tortillas, black beans, rice, avocado etc. etc. You will love the flavor of this chicken!!! Enjoy

Chile Relleno Casserole

Feel free to play around with the stuffing, Mexican chorizo is great for this, but we've also used hot Louisiana pork sausage. Or you can skip the pork all together and just use a jack cheese stuffing. Note that this casserole serves 8; you can easily cut the ingredients in half and use an 8x8 dish for the casserole.
Ingredients
· 8 poblano chiles
· 2 Tbsp olive oil
· 1 cup chopped onion
· 4 cloves garlic, minced
· 1 28-ounce can tomatoes
· Salt
· 1 pound Mexican chorizo (or other spicy sausage)
· 1 cup crumbled cotija cheese
· 1 teaspoon minced fresh oregano leaves
· 12 eggs
· 1/3 cup flour
· 1 teaspoon baking powder
· 1 1/2 cup Monterey jack or mild cheddar cheese, shredded

Method
1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.
2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.
4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
5 Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.
7 In a large bowl, whisk the eggs thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.
8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Maui Chicken by G. Gentzkow

You can substitute drumsticks for 1 breast:2 drumsticks

6 chicken drumsticks

1.5 cups stuffing mix

3.5 oz macadamias

1 egg

3 tbs milk

3 tbs honey

3 tbs butter, melted

1/2 cup mayonnaise

4 tsp dijon mustard


1Preheat oven 375. Lighly coat a 15x10x1" baking pan with cooking spray; set pan aside. Skin chicken; set aside.
2In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk, and 2 T of honey. Dip chicken into egg mixture, then into crumb mixture to coat.
3Arrange chicken in prepared pan. Drizzle with melted butter.
4Bake in for 45-55 minutes or until an instant-read thermomter registers 180. Do not turn chicken while baking.
5Meanwhile, for sauce, combine mayonnaise, mustard, and remaining 1 T honey.
6Serve chicken with sauce.

Preparation time: 15 minutes
Cooking time: 55 minutes

Just Plain Good Hamburgers by Gma Hilstrom

1 lb ground beef

1 onion, grated

1 tsp salt

1/8 tsp Pepper

Place in a bowl and mix w/ hands. Form into patties. Grill. I’ve also made them by pressing a thumb print into the middle of the pattie (after mixing) and then putting a small dallup of butter in the dent. Then close it back up (re-form) and then grill. The butter does wonders to the juiciness…also does wonders to the abs & thighs J

Crockpot Chili by C. Kemp

*2 lbs. ground chuck
* 1 cup chopped onion
* 1 green pepper, chopped
* 2 to 3 ribs celery, chopped
* 1 large (28 oz.) can crushed tomatoes
* 1 (8 oz.) can tomato sauce
* 2 cans kidney or pinto beans, drained
* 1 tsp. pepper
* 3 tsp. chili powder
* hot pepper, to taste, cayenne
* 1 tsp. garlic salt

PREPARATION:In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.Serves 6 to 8.

Brie-Jalapeno Appetizer by A. Lee

1/2 package of puff pastry/filo bread, defrosted
1/2 package of large Presidents Brie Cheese (from Costco) or 2 small packages at local store
1/2 Jar of Jalapeno jelly (TJs doesn't carry it, sorry)

Directions: Cut puff pastry into a square, place on parchment-paper lined casserole dish (something w/ a lip on it), shave/cut white stuff off cheese, slice cheese and place on pastry, cover w/ jalapeno jelly. Take corner of pastry and fold to center (do this for all 4 sides). You can cut excess, re-roll & cut into fun shape (leaf, bow, etc.) if you want. Bake @ 350 until golden. Serve w/ crackers. Tastes & looks gourmet, yet it takes 5 minutes. Thanks, Alix!

Risotto w/ Sugar Snap Peas & Ham

This could be a whole meal, a 1st course before meat or a 2nd course after soup.

30 minutes total

1/2lb sugar snap peas, trimmed and cut in half on diagonal
3.5C chicken broth
2t olive oil
4 leeks, cleaned and thinly sliced (I've used yellow onion too, if you only have that on hand)
sometimes I add 1C of sautéed, sliced crimini or dark Italian mushrooms
2 cloves garlic, minced (Christopher Ranch pre-diced, in the jar, garlic makes life so much easier)
1C risotto (Arborio) rice
4oz cubed ham (1/2 of an 8oz package like Cumberland Gap - found in meat section)
1/2C grated fresh parmesan cheese (this makes all the difference)
1/4t black pepper

Directions: Cook peas in boiling water about 4 minutes or until crisp-tender (still very green). Drain and rinse w/ cold water (to stop cooking process); Heat oil in large saucepan over medium heat, add leeks and cook 6 minutes/until softened; Add garlic and cook 1 minute; Stir in rice and cook 1 minute; add broth 1/2 cup at a time (this is critical), stirring frequently (not covered!) until liquid is absorbed then add another 1/2 cup; Rice should be tender, yet firm (it should look sticky). Add peas and ham and cook, stirring constantly, 2 minute or until it's all heated through. Stir in parmesan cheese and pepper.

Ham & Cheese Turnovers

Light dinner or lunch (could even be an appetizer). So easy! and both kids can eat it (a rarity these days b/c of ages).

25 minutes total

1lb of refrigerated pizza dough (TJs has a good one or you can use Pillsbury - so much easier b/c you don't have to roll it out)
8oz of deli ham, thinly sliced
4oz swiss cheese (pepper jack & munster are good too)
1/2 yellow onion, chopped & sautéed in olive oil (you don't have to sauté them, but I think it makes it sweeter)
Served w/ a Side Salad: 2t whole grain mustard,2T evoo, & romaine lettuce (I serve it w/ a homemade lite balsamic dressing)

Directions: Heat oven to 400; Roll out pizza dough & cut into 8 triangles (if you use Pillsbury pizza dough, it'll make about 12-14 triangles); Stack a piece of ham, cheese and onion on each triangle and roll up dough (some of filling will stick out- you can let it or pull wrap it up). They end up looking like Pillsbury croissants. Place triangles on parchment-lined baking sheet. Bake until golden; about 15-20 minutes. Done & Delish! Serves 4-6.

BEST Cream Corn Ever!

Gulliver's Cream Corn
2 packages of 20oz frozen kernal corn (white)
8 oz whipping cream
8oz milk
1t salt
6t sugar
pinch white or cayenne pepper (we always do white)
2t melted butter
2t flour

combine all ingredients except last two in a pot and bring to a boil. In a separate saucepan create a "rou" w/ the butter and flour (melt butter, stirring in flour slowly, it'll form a paste like substance - do not burn!). Then fold "rou" into first mixture. Bring to a boil again and then simmer until warm for serving. You can do all this up until the simmer and then let it cool, store in the fridge (overnight) and then warm and serve if you want. It's important that it's served hot though (w/o burning) b/c it tastes awful when it's cool or even warm. So make this the last thing you heat up OR put it in a container that will keep it warm.

With holiday meals I usually make everything and then store it in the oven until ready to serve (after prayer).

Potato Casserole by G. Gentzkow

Great brunch dish or as a side dish w/ rotisserie chicken.

Bake at 300 for 1.5 - 2 hours
2lb of frozen hash brown potatoes (the shredded kind)
2-3 C grated cheddar cheese (preference)
1 small chopped green onion
16 oz sour cream (med. size)
5 shakes of Lawry's salt
3 shakes of Onion salt
3 shakes of Garlic powder

[May also add ham for a main dish casserole]
Mix all together (kitchen aid mixer is quicker!]
Pour into greased 9x13 pan.
Cover w/ foil.
Remove foil, last 15 minutes.
Bake until brown on top.

Idea: Add 1/2 the sour cream and substitute fresh-made ranch dressing.

Orange Pork Chops by B. Devers

she says....I always make up amounts

Brown sugar (about 1/2 cup)
Fresh squeezed oranges (about a cup of juice) Orange marmalade A little jalepeno juice (optional) Red wine vinegar (about 1 tablespoon more or less)

Mix all ingredients together in a bowl.
Sear pork chops on high heat over stove. Cook a while.
Pour mixture over pork chops...make sure the marmalade lays on top of the chops. Cook on medium - low heat covered for 1 hour....the longer you do the more tender it is.

Grilled Citrus Chicken by B. Devers

1/2 cup firmly packed brown sugar
1/3 cup vegetable oil
1/4 cup spicy brown mustard
1/4 cup cider vinegar
1 tablespoon garlic
Juice of 1 lemon
Juice of 1 lime
1 1/2 tsp salt
2 pounds chicken pieces

1. Whisk together brown sugar, oil mustard, vinegar, garlic, lemon juice, lime juice and salt in medium bowl to make marinade.
2. Pour marinade into plastic freezer bag. Add chicken, seal and turn to coat pieces. Refrigerate overnight or a minimum of 2 hours.
3. Cook chicken on grill and enjoy!

Guava Glaze by J. Dentt

Oh man, is this delish! She served it over rib eye cutlets. Over filet would be great too.

Combine
5 oz or ½ c of guava marmalade or jelly
3 T dry sherry
3 T sherry vinegar
1 T tomato paste
1 T corn syrup (dark or light)
1 T dark molasses
1 T Dijon mustard
1 T minced yellow onion
1 large clove garlic, minced
½ t ground cumin

Mix well and place over medium-low heat. Bring to a slow simmer, cover partially and cook until very thick, stirring occasionally, about 10 minutes. Set aside to cool.

The recipe says to partially cook meat and then spread with the sauce but I put the chicken in some of the sauce first to marinate, leaving some for dipping after cooking. It probably doesn’t matter which way you do it.

Grilled Chile Chicken Quesadillas by B. Devers

2 tablespoons lime juice
3 cloves garlic
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon vegetable oil
1 jalapeno pepper, minced
1 teaspoon salt
6 skinless boneless chicken breasts
3 poblano peppers, cut in half
2 avocados, peeled and sliced
Cheese
Tortillas
Salsa


Combine lime juice, garlic, cumin, chili powder, oil, jalapeno pepper and salt in small bowl. Coat meat with paste. Cover and refrigerate chicken at least 15 minutes. (I did not do this with crockpot) Grill chicken on covered grill (or George Forman) until no longer pink inside. Grill poblano peppers, skin side down 8 minutes until skins are charred. Place peppers in food storage bag; seal. Let stand 5 minutes; remove skin. Cut chicken and peppers into strips. Arrange chicken, peppers and cheese on half of each tortilla. Fold tortilla over and grill quesadillas on covered grill until cheese is melted. Garnish

Green Chile Corn Muffins by Paula Dean

Vegetable oil cooking spray 1 1/4 cups stone-ground cornmeal 1/2 teaspoon salt 2 teaspoons baking powder 1 cup shredded sharp Cheddar 1 (8-ounce) can cream-style corn 1 cup sour cream 1 (4-ounce) can chopped green chiles 1/2 cup canola oil 2 large eggs, lightly beaten

Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Penne with Five Cheeses

Prep Time: 20 minutes Cook Time: 10 minutes Yield: 6 servings

Penne with Five Cheeses -Fast & Yummy; easily serves 6, I made it into 3 portions and froze two for a later date. To make it quicker, I just used Classico Tomato/Basil sauce instead of pureed tomatoes.

Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) 1/2 cup shredded imported Italian fontina (1 1/2 ounces) 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Green Chile Corn Muffins by Paula Dean

YUM! Serve w/ any Mex or TexMex Dish or Good Ol Plain Chicken

Vegetable oil cooking spray 1 1/4 cups stone-ground cornmeal 1/2 teaspoon salt 2 teaspoons baking powder 1 cup shredded sharp Cheddar 1 (8-ounce) can cream-style corn 1 cup sour cream 1 (4-ounce) can chopped green chiles 1/2 cup canola oil 2 large eggs, lightly beaten

Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.

Broccoli and Cheddar Soup w/ White Popcorn

Serves 6-8; Prep is only 10 minutes, but cook time is 50 minutes - so leave room for an hour.
1T butter
1T olive oil
1 white onion, chopped
1 Leek, chopped
1 carrot, peeled and chopped
2 cloves garlic, chopped
2 heads of broccoli, cleaned and chopped
6C chicken stock (trader joes sells this in the soup section, great to have on hand)
1C cream
2 C shredded sharp cheddar cheese
Freshly popped popcorn (garnish, fun for kids) or w/ Trader Joes "Parmesan Crisps" (i'm addicted!)

1. In a large sauce pot melt butter w/ olive oil. Add chopped onion, leek, carrot and garlic. Cook for about 5 minutes
2. Add chopped broccoli and chicken stock. Cook additional 45 minutes over medium heat.
3. Reduce heat. Add cream and shredded cheese.
4. Blend soup in small batches in blender until smooth.
5. Serve hot in bowls and garnish w/ popcorn on top.

Amazing Chocolate Cake by the Hartley Women

1 duncan hines choc. cake mix
1 4 oz. pkg instant choc. pudding
1/2 cup wesson oil
1/2 cup warm water
4 eggs
1 8 oz. carton sour cream
12 oz. choc. chips.. i think i used the milk choc.

mix all ingrediant in a bowl (except choc. chips) with an electric mixer for 3 min.
stir in chips
pour into a greased (pam is fine) bundt pan
bake 350 about 55 min.

Veggie Sloppy Joes by E. Seaton

summer squash sloppy joes

1 lb. ground lean beef or turkey
1/2 onion, finely chopped
1 carrot chopped
1 1/2 cups diced zucchini
1 6-oz. can tomoato paste
3 garlic cloves minced
1 TB mild chili powder
1 tsp paprika
1 tsp. dried oregano
kosher salt & black pepper to taste
cheddar cheese, thinly sliced
hamburger buns (whole wheat)

1. in large skillet over medium high heat, saute the ground beef or turkey until browned, about 7 min. add the onion and saute 2 min.
2. add the carrot and satue 2 min.
3. add the squash and saute 1 min. more. stir in the tomato paste and 1.5 cups water, stirring until the paste has dissolved.
4. add the garlic, chili powder, paprika & oregano, and season with the salt & pepper.
5. reduce heat to medium and continue to cook until the mixture has thickened, 8-10 min.
6. turn on broiler.
7. divide the cheese among the bottom halves of the hamburger buns.
8. transfer both halves of the buns to the broiler, open faced & toast until the cheese has melted and the top buns are toasted.
9. remove the buns from oven & fill each sandwich with sloppy joe mixture.

Note: This makes enough for 4-6 adults. I took the "leftovers" added 1-2 cans of tomato sauce and then froze for instant homemade spaghetti sauce.

Fun Kid's Sandwiches

Here’s a new idea for a fun sandwich of anytime of the day…stolen from Parents
Heat up waffle iron
Spread a T of whipped cream cheese on a slice of bread, top w/ a banana and strawberry slices
Spread thin layer of raspberry jam on another piece of bread.
Sandwich together
Spray waffle iron w/ cooking spray
Place in iron and cook 1 minute.
Looks so pretty!

Perfect Thanksgiving Turkey

Super easy…got it off a show on the food network. My dad said it was the best turkey he’d ever had!

All you’ll need is
Chicken broth
kosher salt
celery salt (this was difficult to find but at local grocery stores)
paprika
2 cubes of butter (melted)
a pan (make sure it’s big enough I waited to figure this out until the morning of…not good)
a basting brush
a thermometer (the last 3 you can get at Ross or Marshalls, much cheaper)
I got a 21 lb turkey for 16 people and we had some leftovers. This turkey barely fit in my mom’s *huge* pan. So depending on how many people you have, you can downsize from this.

Instructions:
Heat oven to 350
Clean turkey – rinse w/ water inside and out. Take out giblets and anything else that is packaged inside the turkey.
Place turkey in pan.
Add ¼ C chicken broth to the bottom of the pan
Smother in melted butter – brush it all over the outside of the chicken
Sprinkle the entire top of turkey w/ salt mixture (3 T salt, 3 T celery salt, ½ T of paprika) – you can “eye” these proportions and make more if needed.
Lightly cover w/ foil (one piece over the top and secured on 2 edges is fine).
Bake @ 350 for 12-15min per pound (For a 21lb turkey, I put it in the oven at 5:30am and it was ready by 11:00/30 and cut by 12noon). They take forever to cook, but it’s super easy b/c you can do the rest of your baking while it’s cooking since you’re already up). Watch it around the last hour to make sure it’s not getting too done and add more butter to it (may want to drizzle to not remove salt that’s already on it).
Remove foil for the last 15 minutes (this gives it the golden color)

KEY! For a moist turkey = let it stand for AT LEAST ½ hour before cutting. If you cut it too early it’ll dry out. It’s okay for turkey to be warm/room temperature but it’s not okay for the sides to be cold. This ½ hour gives you the perfect amount of time to bake your side dishes and warm the rolls.

Peppermint Bark

So the easy way is to melt a pound of white chocolate over a double boiler (or just rest a metal bowl with 2 packages of white chocolate chips in it over boiling water). Keep CONSTANTLY stirring the chips until it's completely melted! IF THE BOWL GETS TOO HOT, THE CHOCOLATE WILL DRY OUT! Medium high heat will suffice.Break up a package of peppermints like the kind they give away at restaurants into tiny chips. Melt the chocolate completely, then sprinkle in 1 tsp. of peppermint extract and all the peppermint chips, even the tiny peppermint dust left over. Mix it all up, keep cooking and stirring for another minute, then spread into a rimmed cookie sheet lined with parchment paper. If you're using a metal spatula, give it a spray of Pam or dust it with butter first.If you don't have a rimmed cookie sheet, have no fear! You can use a glass pie pan, muffin tins, or anything with walls that you can use to control the melted chocolate. Make sure whatever it is has parchment paper on it.Stick it in the fridge for an hour, then take it out, break it up and stick it in jars. If you're me, you'll also spray paint the lids in a kicky shade of green and wrap them with a matching ribbon. But it's optional.

Corn Chowder by E. Seaton

Crockpot Recipe; Make in the morning, ready for dinner. You can freeze this too and reheat. Make sure that hashbrowns are not the stringy kind, but small squares. Salt/Pepper is to taste, not measured.

1.5 cups milk

1 cup cream of mushroom soup

1 package frozen white corn

1 cup cream style white corn (1/2 can)

1 cup frozen hashbrown potatoes - cubed kind

1 cup diced ham

1 small onion chopped

2 Tbs butter

1 pinch pepper

2 tbs salt

Throw everything into the crockpot (except salt/pepper), stir, put the lid on and wait 4-5 hours until done.

Servings: 8
Preparation time: 2 minutes
Cooking time: 5 hours
Ready in: 5 hours

Easy Pulled Pork

Here’s what you do---Go to the spice section of the grocery store where they sell those seasoning packets. Buy the one that says “slow cooker pulled pork” -- buy the stuff on the directions (back of packet: 3lbs of shoulder pork, apple cider vinegar and brown sugar) and then just follow the directions. Tip: it says “high” for 4 hours but I cooked it on high for 8 hours b/c at 4 hours it wasn’t falling apart, at 8 hours it was perfect.

Becky served it on rice and drizzled the sauce over the top. Yum! Yesterday I served it on wheat hamburger buns w/ fresh white corn and rice on the side (add sweet coleslaw on the bun to get a Phil’s BBQ taste) Yum, again! The best part is that it serves 8-10 people. Leftovers make another great meal-- you can make “carnitas” burritos/soft tacos the next day w/ the corn, rice, pork, cheese and sour cream…so yummy! Again, no effort. I love it! I bet if you wanted to make carnitas from the beginning you could add a taco seasoning instead of the other packet and mix w/ the brown sugar and vinegar and this would make them spicier too.

Teriyaki Grilled Salmon w/ Asian Salsa by J. Massie

Teriyaki Grilled Salmon with Asian Salsa (i have made this w/ and w/out the salsa if i don't have much time) (buying the pre-chopped garlic and ginger is a huge time saver!)

Teriyaki Marinade
1/2 cup soy sauce
1/4 cup water
2 Tbsp. mirin
2 Tbsp. br. sugar
1/4 cup white sugar
2 cloves garlic, minced
1 tsp. minced fresh ginger

2 1/2 lbs. salmon fillets (it says to use skinned, but i didn't )

In a saucepan over medium heat, combine the soy sauce, water, mirin, br.
sugar, sugar, garlic, and ginger. Cook, stirring occasionally, until the sugar has dissloved and the mixtrue comes to a gentle boil, about 3 minutes.
Remove from heat and let it cool completely.

Place the salmon fillets in a 1- gallon lock-top plastic bag or in a shallow dish. Pour the marnade over the salmon, coating all sides well. Squeeze all the air out of the bag and seal it, or cover the dish. Refrigerate for at least 1 hour or for up to 4 hours.

Asian Salsa
1/2 cup hoisin sauce
1/4 cup fresh lemon juice
3 Tbsp. sesame oil
2 Tbsp. minced ginger
1 Tbsp. dry mustard (i used reg. mustard)
1 Tbsp. mirin
1/2 tsp. Tabasco sauce
2 cucumbers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 green onions, white and light green part only, chopped
1/2 tsp. salt
1/2 tsp. pepper

To make the directions brief, mix all the above ingredients together - duh!
I used a grill pan on the stove to grill the salmon in some oil until it was blackened. Serve w/ salsa!!


Thai Basil Chicken

1 1/2 cups rice (i used brown)
1 can (15 oz.) coconut milk (2 Tbsp. reserved)
1 cup fresh basil leaves
2 Tbsp. Thai fish sauce (i couldn't find this and it was great w/ out it)
2 Tbsp. Chinese chile sauce w/ garlic
1 Tbsp. sesame oil
6 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lbs. chicken breasts (boneless, skinless), cut into 3/4 inch cubes
2 red bell peppers, chopped
1 tsp. salt
1/2 tsp. pepper

Prepare rice (i used broth instead of water) and stir in 2 Tbsp. of the
coconut milk when it has finished.

In a food processor, combine the basil, fish sauce, and chile sauce. Blend
until it looks like pesto. Add the remaing coconut milk and process until
blended. Set aside.

Heat the sesame oil over medium heat in a large pan. Add the garlic and cook
1 minute. Add the onion and brown, about 4 minutes. Add the chicken and cook
until nearly done, about 3 minutes. Add the peppers and cook about 2
minutes. Add the basil-coconut sauce, reduce the heat to low, and bring to a
gentle simmer. Add salt and pepper. Serve w/ rice!

GREAT Fish Tacos by S. Laputz

1-2 lbs halibut 1lb for just 2 people 2 lbs for 4
1- 11/2 cups cabbage
1 lime
1/4 c sour cream
1 serrano
handful cilantro
radishes
1/2 c sliced red onions
tortillas
salsa- if you don't have my recipe or if you even want it, just ask?

So take your fish and season with a mexican rub. I use a mix of cumin and garlic salt and rub into the fish on both sides, not to thick. You don't want to over power the halibut

It helps to spray your bbq with pam and that way you can keep your nice fish filet in one piece. You know presentation and all since we eat with our eyes first.

slaw:
2 c shredded cabbage mix with the sour cream, red onions, serrano, sliced radishes for color, and cilantro add lime juice and salt. This makes fish tacos

Baja Sauce:
good addition on top:
1/2 c mayo
1/2 c sour cream
1 serrano finely chopped
1/4 c cilantro
1 lime
good amount of salt
1tbsp pico pico ( or you could use 1 tsp or so of cumin and garlic salt but the pico pico is so easy and reay)
Then serve in corn tortillas and they are so goood!!!!

Thai-Mex Chili Soup

I tried a new recipe tonight and it was great (if you like things a little spicy), but it was easy to make and delicioso – avoiding many food culprits (no sugar, dairy or meat) Try it and see if you like it. It tastes more Mex than Thai, but I named it this b/c of the Coconut Milk. Did you know that “cilantro” is actually Chinese parsley? not from Central/So. America, but it’s included in a lot of Mex food, go figure. I didn’t have 2 cans of black beans so I added 1 can of kidney beans—still tasted great! It would be great to serve as a first dish with tamales or Trader Joes cornbread pizza (that’s what we had tonight) as your main entrée.

Soup is a great first dish. If you add cooked white (or jasmine) rice it could be an entree.

2 tsp olive oil
1 small onions
1.5 tsp toasted ground cumin seeds
.25 cup cilantro leaves, extra for garnish
3 cups water
2 15 oz black beans
1 can coconut milk
2 tsp sea salt
2 juice, from fresh limes

Directions
1 Heat oil in a soup pot over medium heat. Add onion (chopped), cumin (use powder if you don't have crushed seeds), chili and cilantro (use plain parsley if you don't like cilantro). Cook for 5 minutes, stirring frequently.
2 Add 1/2 cup water. Lower heat and cook until onions are soft; about 12 minutes.
3 Add beans including liquid, remaining water (2.5 C) and coconut milk. Bring to a boil, then Lower heat and simmer for 15 minutes.
4 Remove pot from heat. With a slotted spoon, remove about 1 C beans. Puree in a blender on high speech and return to pot (if your blender isn't handy, do the same but smash with a fork).
5 Add salt and lime juice. Stir. Ladle into heated bowls. Garnish with cilantro (or plain parsley).

Servings: 6
Preparation time: 5 minutes
Cooking time: 20 minutes
Ready in: 25 minutes

Tomato Basil Soup by Nordstrom

1 cup canned peeled plum tomatoes
3 3/4 ounces carrots, chopped
3 3/4 ounces onions, chopped
1 teaspoon dry basil
1 1/4 tablespoons olive oil
2 1/2 cups water
1 1/4 ounces chicken base
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon black pepper

Makes 10 servings
1 hour 30 minutes
30 mins prep Add the basil, salt, pepper, and tomatoes and bring to a simmer.

In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes.
Add the basil, salt, pepper, and tomatoes and bring to a simmer.
In a large bowl, whisk the chicken base into the water until dissolved.
Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.

White Bean Chili by E. Seaton

2 large boneless, skinless chicken breast halves

2 cans chicken broth

1 4 oz can diced green ortega chiles

1/2 tsp minced garlic

1 small onion

1 tb olive oil

pinch oregano

2 tsp chili powder

1/4 tsp cumin

1 tb sugar

2 tsp hot sauce

2 cans small white beans (s & w)

2 tb pale dry sherry

1-2 cups grated jack cheese

poach chicken with chunks of 1/2 onion, garlic in chicken broth. simmer 15-20 min. remove chicken, strain broth & put broth back in pot. cut chicken in small pieces & return to broth.

saute onion & garlic in olive oil until soft. add onions after broth is strained
add everything but cheese

simmer 15 min.

add jack cheese, stir, serve!

garnish with sour cream, jack cheese, salsa & diced avocado.

enjoy!!!