Totally Simple Thai Beef

Totally Simple Thai Beef

2 pounds beef chuck roast

1 (8-ounce) bottle peanut satay sauce (Thai Kitchen is gluten free, or you can make your own with this recipe ---and if you're gluten free, you will of course use a GF soy sauce...)

1 (13.5-ounce) can coconut milk (full fat is best)

1 (16-ounce) package baby carrots (no chopping, Dana!)

cooked basmati rice for serving

1/4 cup chopped peanuts for garnish (optional)

The Directions.

Use a 6-quart slow cooker. Put the beef into the bottom of your cooker, and add the peanut sauce and the whole can of coconut milk.

Flip the meat over a few times to get it good and saucy. Add baby carrots (my dad says you have to rinse them off first). Cover and cook on low for 8 to 10 hours, or until meat is fork-tender and pretty much falls apart. Stir well to distribute sauce, and serve over hot rice.

Garnish with a sprinkle of peanuts, if you'd like.

The Verdict.

Super tasty. The kids LOVED the meat, and ate quite a few of the carrots. The carrots cooked, but didn't get super soggy since they were on top of the meat. The baby is 9-months now, and I needed to use a bit of force to cut the carrots into finger food chunks with the edge of a fork for her.

Dana, I think your father-in-law will be happy!

From here.

Pasta, Meatballs, and Breadsticks

Pasta with fresh Tomatoes and Rosemary
Recipe developed by BigBlackDog

1 lb pasta
6-7 fresh tomatoes (abt 4 cups), cored and diced
2-3 cloves of Garlic
2 TBL Extra Virgin Olive Oil (EVOO)
2 sprigs of fresh Rosemary, about 5″ long, minced
2 tsp Balsamic Vinegar
Salt and freshly Ground Black Pepper
Fresh Parsley, minced for garnish

1. Heat EVOO in a heavy saute over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork. Return mashed garlic to the saute pan.

2. Fill a large pot with water, salt and a dash of EVOO and heat over high until boiling. When the water boils cook pasta according to package directions.

3. While the pasta water is heating, add diced tomatoes and rosemary to the saute pan with the garlic and simmer for about 20 minutes. If you are serving meatballs, add the meatballs the last 5 minutes to heat.

4. When the pasta is done, remove the meatballs from the sauce and set aside. Then the past to the simmering tomatoes, toss and heat for about 1 minute.

5. Drizzle Balsamic Vinegar over the top of the pasta and sauce and gently stir. Plate, top with meatballs, garnish with minced parsley and serve.


Easy Meatballs
Recipe developed by BigBlackDog

1/2 lb ground beef
1/2 lb ground pork
2-3 Green Onion, finely minced
2 cloves garlic, minced
1/4 c fresh flat-leaf Italian parsley, chopped fine
1/3 cup plain breadcrumbs
1 egg
1/4 cup Parmesan cheese, grated
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup extra virgin olive oil

1. In a large bowl, combine beef, pork, bread crumbs, onion, garlic, parsley, salt, egg, Parmesan cheese, red pepper flakes, and salt.

2. Combine with hands until mixture is uniform, do not over mix. I wear surgical gloves when mixing with my hands.

3. Put a little olive oil on your hands and form mixture into balls about the size of a golf ball.

4. Pour about 1/2 inch of Olive Oil in straight sided, wide saute pan and heat over medium heat.

5. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes. Set aside.


Taboolee Soft Breadsticks
Recipe adapted from the Kitchen Ladies of Our Lady of Lebanon Maronite Catholic Church

1 3/4 c flour
1/2 c cracked wheat
Water to cover cracked wheat
1 packet of yeast or 1/2 oz of fresh yeast
1/2 c. warm water
1/2 tsp salt
1 green onion, minced (I used 3 TBL minced fresh chives)
5-6 fresh mint leaves, minced
1 c fresh parsley, minced
1 clove garlic, minced
1 tsp lemon juice or lemon zest
1 egg
Drop or 2 of water
Variations: 1/4 c pine nuts

Makes 1 loaf of bread or 9 Soft Breadsticks

1. Measure out 1/2 c Cracked Wheat and put it in a 1 c measure and fill it with water. Let this sit about 45 minutes until wheat has softened and absorbed most of the water.

2. In a bowl or a KA mixer add your yeast and 1/2 c warm water. Mix until yeast is completely dissolved.

3. Add flour, softened cracked wheat including any water not absorbed, salt, mint, parsley, garlic, onion and lemon juice or zest and pine nuts. Mix for about 5 minutes until dough forms a soft ball.

4. Oil a bowl or container with olive oil. Place dough in container and then flip dough over so that all sides are covered with olive oil. Cover and let rise for 1-2 hours until dough has doubled.

5. Remove dough from bowl and tear off golf ball sized pieces. Roll into an 8″ torpedo shape. I used the same technique to form the soft breadsticks that I use for my hot dog buns and it is wonderfully demonstrated in the below video:

6. Place breadsticks on a parchment lined baking sheet, cover and let rise again.

7. With a fork, whip the egg and add a drop or 2 of water. Brush each breadstick with egg wash.

8. Bake at 350 degrees for about 18-20 minutes.

From here.

Crockpot Cranberry Barbecue Chicken

Crockpot Cranberry Barbecue Chicken
Katie (Katiedid) from Recipzaar

3-4 lb chicken pieces
1/2 tsp salt
1/2 tsp pepper
1/2 c celery, diced
1/2 c onion diced
1 (16 oz) can whole berry cranberry sauce
1 c barbecue sauce

Combine all ingredients in a slow cooker. Cover and bake on high for 4 hours or on low for 6-8 hours. Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).

Sweet and Sour Meatloaf

Sweet and Sour Meatloaf
Dottie (hokiesmom)

Ingredients:

1 1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
1 teaspoon dried minced onion
1 (15 ounce) can tomato sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 cup white sugar
2 teaspoons prepared mustard 

Preheat oven to 350 degrees F (175 degrees C). 

In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan. 

Push the meatloaf down into the pan forming a well for the sauce around all the edges. 

Bake at 350 degrees F (175 degrees C) for 40 minutes. 

Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat. 

After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf. 

Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.

Asian Barbecue Chicken

Asian Barbecue Chicken
~*~Sandy~*~

Prep: 5 minutes
Cook: 2 minutes
Grill: 20 minutes
Other: 4 hours

Turn and baste the chicken frequently while it grills so the sweet sauce doesn’t burn.

1/4 cup packed light brown sugar
1/4 cup soy sauce
1 T fresh lime juice
1/2 tsp crushed red pepper flakes (or 1/8 tsp ground cayenne pepper)
1/4 tsp curry powder
3 garlic cloves, minced
8 skinless chicken thighs (with bone), 4 to 5 oz each (or 4 boneless skinless chicken breasts)
Vegetable-oil cooking spray
Garnishes: lime wedges, green onion tops

Combine first 6 ingredients in a large, resealable plastic bag; add chicken to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl, and refrigerate 4 hours, turning occasionally.

Remove chicken from bag, reserving the marinade. Pour the marinade into a small saucepan; bring to a boil over high heat, and boil gently for 1 full minute. Lightly spray both sides of chicken with cooking spray. With the lid closed, grill the chicken over Direct Medium heat (400º to 450ºF) until juices run clear and the meat is no longer pink at the bone, 15 to 20 minutes, turning several times and basting frequently with the marinade. Garnish if desired.

Jamaican Curry

Jamaican Curry

1/4 cup vegetable oil
6-8 Tbsp curry powder
1 Tbsp allspice (see step 1)
3 pounds goat (can use lamb or beef if you can't find goat)
Salt
2 onions, chopped
1-2 habanero or Scotch bonnet peppers, seeded and chopped
A 2-inch piece of ginger, peeled and minced
1 head of garlic, peeled and chopped
1-2 cans coconut milk
1 15-ounce can of tomato sauce or crushed tomatoes
1 Tbsp dried thyme
3-4 cups water
5 Yukon gold potatoes, peeled and cut into 1-inch chunks

Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with Jamaican rice and peas, a coconut rice with kidney beans.

Serve 8-12 

From here.

Herbed Chicken Tenders with Tomato Sauce Recipe

 Herbed Chicken Tenders with Tomato Sauce Recipe

Ingredients:


Chicken Tenders

2 lbs chicken tenders (about 12 pieces)
1 1/2 cups buttermilk*
1 cup bread crumbs
2 Tbsp Italian seasoning herbs**
1/2 teaspoon salt
Vegetable oil
2 Tbsp butter, melted
Tomato Dipping Sauce

2 Tbsp olive oil
1/4 cup minced onion
1 chopped garlic clove
1 Tbsp tomato paste
1 15-ounce can of tomato sauce or crushed tomatoes
1 teaspoon salt
1 teaspoon sugar

*You can make a substitute for buttermilk by adding a tablespoon and a half of lemon juice or vinegar to 1 1/2 cups of milk and letting the mixture stand for 10 minutes.
**A mixture of dried herbs often used in Italian cooking such as marjoram, thyme, rosemary, savory, sage, oregano, and basil

Sauce

Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.

Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.

Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.

Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.

The sauce will keep in the fridge for up to a week.

The Tenders

Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).

Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.

Heat oven to 500°F. Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.

Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.

Serve with a bowl of the sauce for dipping.

Serves 4-6.

From here.

Chicken Normandy

Chicken Normandy

Ingredients:

4 Tbsp butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion, peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream


Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

From here.

Slow-Cooked Turkey with Mustard Sauce

Slow-Cooked Turkey with Mustard Sauce

Ingredients:

4 turkey thighs, skin on, bone-in
Salt
4 Tbsp vegetable oil
1 large yellow or white onion, roughly chopped
1-2 large parsnips, peeled, cut into 1-inch pieces
2-3 large carrots, peeled, cut into 1-inch pieces
3 cups chicken or turkey stock
2 Tbsp brown sugar
1/3 cup yellow mustard
1 heaping Tbsp dry mustard powder
2 teaspoons chipotle or chili powder
4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces
1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley
1/4 cup whole grain mustard

Salt the turkey thighs well and set out at room temperature for 30 minutes.

Heat the vegetable oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning. Don’t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker or Dutch oven.

Sauté the onions in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.

While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well.

Add the carrots and parsnips to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high.

Cook in a slow cooker for 4 hours on high, or in a Dutch oven for 1 hour on simmer.

Add the potatoes and a little more sauce, if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.

Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot. Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.

Serves 6-8 

From here.

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna (original recipe)
Katie (Katiedid) from Pampered Chef
10 uncooked lasagna noodles
1 (16 oz) jar white Alfredo pasta sauce
1/4 c milk
1 1/2 tsp dried oregano
3 c coarsely chopped chicken
1 (14 oz) can artichoke hearts in water, drained and chopped
1/2 c chopped red bell pepper
1/4 c finely chopped onion
1 garlic clove, pressed
3 c (12 oz) shredded mozzarella cheese
1 (4 oz) pkg crumbled feta cheese (sub Italian blend)
2 c (4 oz) packed fresh baby spinach leaves

1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.

Thai-Inspired Turkey Mini-Meatball Lettuce Wraps

Thai-Inspired Turkey Mini-Meatball Lettuce Wraps
(Makes 8-12 lettuce wraps, depending on how many meatballs you put in each, recipe adapted slightly from The South Beach Diet Taste of Summer Cookbook.)

Dressing:
4 T fish sauce (I like Three Crabs Fish Sauce, if you're not that used to fish sauce you might decrease it a little)
4 T rice vinegar (don't use seasoned vinegar, which contains sugar)
2 tsp. Asian sesame oil
1/2 tsp. red pepper flakes (more or less to taste, this was moderately spicy with this amount)

Meatballs:
1 lb. ground turkey (use turkey with not more than 10% fat for South Beach Diet)
1 tsp. finely minced garlic
1 T grated fresh ginger root
1 T Asian sesame oil
2 tsp. rice vinegar
1 tsp. soy sauce (regular or low sodium)
2 tsp. + 1 tsp. peanut oil or grapeseed oil (for frying meatballs)

Lettuce and garnishes:
1 small cucumber, cut in thin slices, then sliced into matchstick pieces
3/4 cup mint leaves (or use chopped cilantro if you prefer or when fresh mint isn't available)
8-12 lettuce leaves (I used romaine lettuce, but you could use other types, especially butter lettuce)

Mix together the fish sauce, rice vinegar, sesame oil, and red pepper flakes and let the dressing flavors blend while you make and cook the meatballs.

Chop garlic and grate fresh ginger root, then add sesame oil, rice vinegar, and soy sauce. Put ground turkey in a bowl, then use a large spoon to mix in the seasoning mixture. (The meat mixture is very soft. If you're not rushed for time I would chill the turkey mixture for 20-30 minutes before making the meatballs, or just make small patties instead of meatballs.)

Heat 2 tsp. peanut or grapeseed oil in a large heavy frying pan, then use a tablespoon-sized measuring cup to scoop out turkey to make meatballs (or small patties), adding each one to the hot pan as you make them. Cook the meatballs in two batches so you don't crowd the pan, cooking each batch until the outside is lightly browned and they're cooked through, about 5-7 minutes. (I added the other tsp. of oil when I cooked the second batch.)

While meatballs cook, wash and dry mint leaves (or chop cilantro) and cut the cucumber into thin slices, then slice into matchstick pieces. (You can also just chop the cucumber if you don't want to be that fancy.) Wash and dry lettuce leaves. (I used just the tender sweet inside leaves and saved the rest for salad.)

When meatballs are done, make lettuce wraps by putting 2-3 meatballs inside a piece of lettuce, drizzling on sauce, and topping with cucumber and mint or cilantro. If you make this for a dinner party, it would be fun to let guests assemble their own, and I'm betting you won't have any leftovers!

 

From here.

Southwestern Pot Roast

Southwestern Pot Roast:

Recipe and photos by For the Love of Cooking.net

 

2-3 lb lean chuck roast
1 tsp olive oil
Chili powder, to taste
Paprika, to taste
Cumin, to taste
Oregano, to taste
Coriander, to taste
Garlic powder, to taste
Onion powder, to taste
Sea salt and freshly cracked pepper, to taste
2 4 oz cans of diced green chiles
1 15 oz can of diced tomatoes
1 1/2 cup beef broth
4-5 cloves of garlic
1 handful of cilantro

Preheat oven to 300 degrees.

Heat olive oil in a Dutch oven over medium high heat. Sprinkle all of the seasonings over both sides of the meat, to taste. Place in hot skillet and sear all sides of the beef. Add the green chiles, diced tomatoes, beef broth, garlic cloves, and cilantro to the Dutch oven. Cover with a lid and place in the oven. Cook in the oven for 3-4 hours or until the meat is tender and falling apart.

Note: Make sure to check the meat periodically to make sure there is enough liquid in the Dutch oven. Add more beef broth if needed.

Remove the meat from the Dutch oven and place on a cutting board to rest. Strain the liquid into a bowl then place back in the pan to cook over medium heat for a few minutes to reduce. Pour the liquid onto the sliced beef and serve immediately.

Enjoy.

From here.

Shrimp in Spiced Tomato Sauce

Shrimp in Spiced Tomato Sauce
Serves 4

1 tablespoon extra-virgin olive oil
1 medium white onion, cut into medium dice
1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon finely grated lemon zest
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound large frozen raw shrimp (peeled and deveined)
Chopped cilantro, for serving
Couscous (optional), for serving

To Prepare:
- In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.
- Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes.
- Season tomato sauce with salt and pepper and let cool to room temperature.

To Freeze:
- Place shrimp in a one-gallon freezer bag and pour cooled tomato sauce on top.
- Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.

To Serve:
- To serve, thaw shrimp mixture in refrigerator overnight.
- Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes.
- Serve sprinkled with cilantro, with couscous alongside if desired.

From here.

Chipotle Chicken Tacos

Chipotle chicken tacos

Ingredients for the chicken:
1 whole chicken, cut into quarters
4 cloves garlic, peeled and whole
1 medium yellow onion, peeled and cut into quarters
1 stalk of celery, cut in half
1 leafy stem of cilantro
1 bay leaf
1 teaspoon of peppercorns
1 tablespoon of salt

Ingredients for the chipotle salsa
1/2 cup chicken broth
1 1/2 cups crushed canned tomatoes
2 canned chipotle chiles en adobo
1/4 medium yellow onion
4 cloves garlic
1 teaspoon oregano
1/2 teaspoon ground cumin
Pinch of ground allspice
1/4 cup cilantro
1 tablespoon lime juice
2 tablespoons canola oil
Salt and black pepper to taste
Tortillas, lime wedges and salsa for serving

Method:
Place the chicken in a large pot along with the garlic, onion, celery, cilantro, bay leaf, pepper and salt. Cover with water (about a gallon), bring the pot to a boil and then simmer 1 hour. Remove the chicken from the pot and when cool enough to handle, remove the skin and shred either with your hands or two forks.

Meanwhile, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to do this in batches).


Place 1/2 cup of the chicken broth into a blender, reserving the rest for another use. Add to the blender the tomatoes, chipotle chiles, onion, garlic, oregano, cumin, allspice, cilantro and lime juice. Blend until smooth. In a medium-sized pot, heat up the oil on medium low heat. Pour the chipotle salsa into the pot and cook while occasionally stirring for 15 minutes. It should be a bit darker in color and a bit thicker. Add salt and black pepper to taste and adjust seasonings. With the heat still on, add the shredded chicken to the pot and stir until the chicken is well coated and has been re-heated, about 5-10 minutes.

Serve shredded chipotle chicken with warmed-up corn or flour tortillas, limes and any of your other favorite taco toppings and your favorite salsa. I like to use this tomatillo salsa verde.

Yield: 4 servings

From here. 

Simple Meatloaf a la Gaga

Simple Meatloaf a la Gaga
Recipe developed by BigBlackDog

1 lb Ground Beef (I use Ground Chuck)
2-3 Garlic Cloves, minced
2 heaping TBL of Horseradish (I like the pink Horseradish that is flavored with Beet Juice)
1 medium Onion or 4-5 Green Onions including the Stems, chopped
Handful of fresh Parsley, minced
1 egg
2 Sprigs of fresh Tarragon, minced
1 Sprig of fresh Rosemary, minced
2 Sprigs of Marjoram, minced
1/2 c. Bread Crumbs
1/2 c. Ketchup (I used my Tomato Jam)
Salt and freshly ground Black Pepper to taste

Mix all the ingredients together. I just use my hands to mix but I do wear Surgical Gloves when mixing.

Take some Aluminum Foil and cover a rack. With a fork, pierce some holes in the foil to allow the fat to drip through.

Place pierced rack over another pan and form the Ground Beef Mix into a loaf shape.. I know it’s sort of like building blocks but with pans and meat!


Bake at 350 degrees for at least 45 minutes to 1 hour.

Recipe from here.

Southwest Pasta Skillet

Southwest Pasta Skillet

Ingredients:

1 1/2 teaspoons cumin

1 (28 ounce) cans crushed tomatoes
1 onions, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes ( or to taste, I use more than that)
2 teaspoons chili powder ( again, you may want more)
2 teaspoons oregano
1 (4 ounce) cans diced green chilies
1 (7 ounce) cans roasted red peppers, drained and diced
1 (16 ounce) cans black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup light sour cream
1 lb pasta, cooked al dente ( rotelle, wagon wheels or penne work well)
1 1/2 cups shredded cheddar cheese ( reduced fat version if you like) 

Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
Mix well and bring to a simmer.
Reduce heat to low and cook, covered for about 15 minutes.

From here.


Ingredients:

1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can Campbell's® Condensed Creamy Ranchero Tomato Soup
1 cup water
1/4 teaspoon chili powder
1 cup frozen whole kernel corn
4 cups cooked cholesterol-free wide noodle-style pasta

Slice beef into very thin strips. Toss beef with flour to coat.
Heat 1 tablespoon oil in saucepot over medium-high heat. Add beef and cook until browned, stirring often. Remove beef.
Add remaining oil. Add onions and garlic. Cook over medium heat 1 minute.
Add soup, water and chili powder. Heat to a boil. Return beef to saucepot. Cover and cook over low heat 1 hour.
Add corn and heat through. Serve over pasta. 

From here.


Ingredients:

8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onionsCook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.

In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
From here.

Braised Lamb with Juniper Berries, Fennel and Sage

Braised Lamb with Juniper Berries, Fennel and Sage
Serves 4

1-1/2 cups dry red wine
2 pounds lamb stew meat (or try goat—see Kitchen Notes)
salt and freshly ground black pepper
olive oil
1 medium red onion, thinly sliced (about 2-1/2 to 3 cups)
4 cloves garlic, minced
1/2 cup finely chopped celery (about 1 rib)
2 tablespoons chopped fresh sage
10 juniper berries, finely crushed with a mortar and pestle
1/2 teaspoon fennel seeds, crushed with a mortar and pestle
2 tablespoons tomato paste
water
2 bay leaves
juice of 1/2 lemon
2 tablespoons chopped Italian parsley

Preheat oven to 350ºF. Bring wine to boil in a sauce pan. Reduce heat and simmer until wine is reduced to 3/4 cup, about 7 to 10 minutes (if you overdo the reduction, just add unreduced wine to bring it up to 3/4 cup). Set aside. Meanwhile, pat lamb chunks dry with paper towels and season with salt and pepper. Heat a Dutch oven or other heavy oven-safe pot over medium-high heat. Add 2 tablespoons olive oil to pot; when it begins to shimmer, brown lamb chunks on all sides, working in batches. Transfer browned lamb to plate. You may need to drizzle in a little more oil between batches.

Reduce heat to medium and sauté onions with a little salt (again, you may need to add a little oil) until just softened, 5 to 7 minutes, stirring occasionally. Add garlic, celery, sage and crushed juniper berries and fennel seeds and cook for another 5 to 7 minutes.

Add wine, 3/4 cup of water, tomato paste and bay leaves and stir, scraping up browned bits. Return lamb and any accumulated juices to the pot and bring to boil. If necessary, add a little more water, but don’t make it too soupy. Remove from heat, cover with lid and place in oven. Braise for about 1-1/2 hours, until meat is almost tender.

Finish cooking on the stovetop over low heat for about 1/2 hour. If sauce is too liquid, leave the lid slightly ajar so it will reduce. Conversely, if it gets too dry, add water, a little at a time. Remove from heat. Stir in lemon juice and transfer to individual plates or a serving dish. Top with chopped parsley.

From here.

Apple Walnut Muffins

Apple Walnut Muffins

2 cups bread flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
2 large eggs
1 cup brown sugar
6 tbsp butter, melted and cooled
3/4 cup buttermilk
1 tsp vanilla extract
1 large apple, shredded (approx. 1 cup)
1 cup coarsely chopped walnuts


Preheat oven to 37F. Line a 12 cup muffin pan with paper liners.

In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg.

In a large mixing bowl, beat together eggs and brown sugar until smooth. Mix in melted butter, buttermilk, vanilla extract and shredded apple. Add in flour mixture and fold the ingredients together until only a few streaks of dry ingredients remain.

Fold in walnuts until equally distributed.

Divide batter evenly into prepared pan, filling each cup until just about full.

Bake for 16-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.

Turn muffins out onto a wire rack to cool.

Makes 12.

From here.

Tortilla Soup

Tortilla Soup

I only garnished my soup with tortilla strips, but a lot of people like avocado and/or cheese as well. I’ve never really caught on to the avocado-in-soup thing, but to each her own.

3 tablespoons olive oil
4 cloves garlic, minced
½ cup fresh onion, chopped
5 corn tortillas (6-inch diameter) coarsely chopped
1 28 oz can whole steamed tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole dried bay leaves
2 cups vegetable stock
1 quart water
Salt

Garnishes (optional)
3 corn tortillas, cut into strips
1 avocado, diced
Monterey jack or cheddar cheese, shredded

Heat oil in a large saucepan over medium heat. Saute garlic, onion and tortillas for about 5 minutes. Add the rest of the ingredients and bring to a boil. Lower heat and simmer for 30 minutes, stirring frequently. Blend with an immersion blender until smooth. (you can also blend in batches using a countertop blender)

Garnish with your choice of ingredients and enjoy!

From here.

Apple Cider Muffins

Apple Cider Muffins

Recipe from The Craft of Baking

Unsalted butter, for the muffin tin (optional)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup grapeseed oil (or vegetable oil)
3 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup apple cider
3/4 cups sour cream
1 1/2 teaspoons vanilla extract
2 crisp baking apples, such as Granny Smith or Mutsu, peeled, cored, coarsely grated, and drained, juices reserved and used as part of the cider measurement
1 tablespoon Demerara sugar

Preheat the oven to 350°F. Generously butter a standard 12-cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the granulated sugar, brown sugar, and oil. Add the eggs and whisk to combine. In another bowl, sift together the flour, baking soda, salt, and cinnamon. In a third bowl, whisk together the apple cider, sour cream, and vanilla.

Add one third of the flour mixture and one third of the apple cider mixture to the sugar mixture, folding with a spatula just to combine. Add the rest of the flour and cider mixtures in two additions. Fold in the grated apple, and then divide the batter evenly among with prepared muffin cups, filling each cup three quarters of the way. Sprinkle the tops of the muffins with the Demerara sugar.

Bake, rotating the muffin tin halfway through, until the muffins spring back to the touch, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Then turn out the muffins from the pan and let them cool completely on the wire rack.

These muffins are best the second day and will keep in an airtight container at room temperature for up to 3 days.

From here.

Sweet and Spicy Asian Greenbeans

Sweet and Spicy Asian Greenbeans
Laura (Hubbwantababy) via Allrecipes

Ingredients

3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

1.  Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.

2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.

3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Japanese Beef Curry

Japanese style beef curry

Makes about 6 to 8 servings.

450-500g / about 1 lb stewing beef cubes (chuck works well; it should be a cut with a bit of fat in it and not too sinewy)
6 large onions, or about 6 cups sliced
3 cloves garlic
An adult thumb-sized piece of fresh ginger
2 cups of crushed tomatoes (1 small can, or 400g)
1 beef or vegetable stock cube (I prefer Knorr)
1 bay leaf
1 star anise
2-3 Tbs. garam masala (see notes)
3-4 large carrots
1 medium eating-type apple
3-4 medium potatoes
Oil or butter
Optional: 1 cup frozen green peas
Salt and pepper
For the curry roux:

3 Tbs. butter, ghee, clarified butter or oil, or a mixture
4 Tbs. white flour
1 1/2 to 2 Tbs. curry powder, or more to taste (see notes)

From here.

Meatloaf Sensation

2.5 lbs ground beef
4oz salsa
1 pack taco seasoning (separated)
1 cup bread crumbs
2 tsp salt
1/2 tsp black pepper
1 egg slightly beaten
12 oz pack mexican blend cheese

Mix all ingredients leaving out 1/2 pack of taco seasoning.  Form into shape and put in crock pot sprinkling the remainder of the taco seasoning on top.  Cook on low 8 hours.

Italian Chicken & Potatoes in the Crock

Italian Chicken & Potatoes in the Crock
(Maggie)

4 boneless chicken breasts
1 c. Italian salad dressing (Wishbone is yummy)
1 c. grated parmesan
1 tsp. Italian seasoning (or basil, oregano & garlic powder to equal same)
4 potatoes, peeled & cut into chunks

Place chicken breasts in the bottom of the crockpot.  Sprinkle with half of the salad dressing, spices & grated parmesan.  Put potatoes on top & around chicken.  Sprinkle with remaining salad dressing, spices & parmesan.  Cook on low 6-8 hrs

Sweet and Sour Meatballs

Sweet and Sour Meatballs
allrecipes
jojobee81

INGREDIENTS
1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

DIRECTIONS
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, sauté the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

Maple-Balsamic Vinaigrette

Maple-Balsamic Vinaigrette

teamgulley via
http://allrecipes.com/Recipe/Maple-Balsamic-Vinaigrette/Detail.aspx

Ingredients
1/2 cup balsamic vinegar
1/4 cup maple syrup
2 teaspoons Dijon mustard
salt and pepper to taste
1 cup extra-virgin olive oil
Directions
Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

Prep Time: 10 Min
Ready In: 10 Min
14 Servings

4-CHEESE PENNE PASTA SKILLET SENSATION

4-CHEESE PENNE PASTA SKILLET SENSATION
(luckymommyto2boys ~ Amy)

6 oz penne or other tube pasta
¾ lb ground beef
1 (14.5-oz) can chunky pasta style stewed tomatoes
1 cup sliced green onions
1 (3-oz) pkg cream cheese
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
½ shredded sharp cheddar cheese

Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese.

Yield: 4-6 servings

* Amy’s notes: I used ground turkey, fire roasted tomatoes, and whole wheat/whole grain pasta.

From here.

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs   

Rachel ~ burns_toast

Ingredients:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
 1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes 

Directions:
 
1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
 
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
 
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. 

From here.

Crusty Mexican Chicken

Crusty Mexican Chicken

Ingredients:

3 Tbs. lime juice

3 Tbs. honey

1 tsp. chili powder

2 chicken breasts

1/2 cup crushed tortilla strips

1/4 cup cheese

Marinate chicken in lime juice, chili powder and honey mixture for at least 10 minutes. Roll in chips. Bake at 425 for 15 minutes.

Sprinkle chicken with cheese and broil until cheese is melted.

1/3 cup diced tomatoes

1/3 cup salsa

1/4 cup cilantro

1 tsp. garlic powder

1/2 tsp oregano

Blend tomatoes, salsa, cilantro, garlic and oregano. Bring to a boil.

Place chicken on plate, top with sauce, and garnish with cilantro.

 

From here.

Chicken and Biscuit Pot Pie

Chicken and Biscuit Pot Pie

 

Ingredients

For the filling: 

Cooking spray

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

4 teaspoons olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 celery stalks, chopped

1/2 pound green beans, trimmed and chopped into 1/2-inch pieces

2 cloves garlic, minced

1 1/2 cups lowfat milk

1/4 cup all-purpose flour

1 cup low-sodium chicken broth

1 cup peas, thawed if frozen

1 1/2 tablespoons fresh thyme leaves

For the biscuit crust: 

1/2 cup whole-wheat flour

1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

1/2 cup lowfat buttermilk 

To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray. 

Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. 

Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes. 

To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. 

Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes. 

From here.

General Tso's chicken

General Tso's chicken

Ingredients

3 lbs Boneless skinless chicken breasts, cut into chunks
1/4 cup Soy sauce
1 Egg, beaten
1 cup Cornstarch
2 cups Green onions, sliced
1/2 tsp. red pepper flakes


SAUCE:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoons Fresh garlic, minced
1 1/2 teaspoons Fresh ginger, minced
 3/4 cup Sugar
1/2 cup Soy sauce
 1/4 cup White vinegar
1/4 cup Sherry wine or white wine
 14 1/2 ounces Chicken broth (a can)

Preparation

 Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.  Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.  Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy. Drain on paper towels. Repeating until all chicken are fried. 
Place a small amount of oil in wok or large skillet and heat to 400 degrees.  Add green onions and hot peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and red pepper flakes, cook until thick. If it gets too thick, add a little water.  Add chicken to sauce in wok, and cook until all is hot and bubbly.

Cook's Notes

Serve over your favorite rice

From here.

Yellow Rice Mix

Yellow Rice Mix

Ingredients:

1 cup long grain brown rice
1/4 teaspoon turmeric
small speck cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dried green pepper
3 chicken flavored bouillon cubes


Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

2-1/2 cups tap water
2 tablespoon margarine


Melt the margarine in a 3-quart saucepan. Add the package of mix. Sauté the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered for until done, or for about 45 minutes. Serve hot.

Buttered Parmesan Rice

Buttered Parmesan Rice

Ingredients:


3 cups water
1 1/2 cups rice
1/2 cup butter
1 1/2 cups grated parmesan cheese
1 tablespoon minced fresh parsley
In large saucepan, bring water to a boil.


Add rice, stir, reduce heat to low.
Cover and cook for 20 minutes.
In skillet, melt butter until lightly browned.
Mix rice and parmesan cheese.
Place in serving bowl.
Drizzle butter over rice.
Sprinkle with parsley.

Recipe from here.

Taco Rice Mix

TACO RICE MIX

 

In a quart-sized ziplock bag combine the following ingredients:

1 cup long grain brown rice or white rice

2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes

Seal & Label the bag.  Store on the pantry shelf.

To Prepare:

1 package of Taco Rice Mix

1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water

Get out a 2-quart saucepan.  Heat the oil in the pan over medium heat.  Add the contents of the Taco Rice Mix.  Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water.  Stir it up and bring it to a boil.  When it starts to boil, cover the pan with a good lid and reduce the heat to very low.  Brown rice will cook in 45 minutes.  White rice will cook in 20 minutes.  Serve topped with cheese for a main dish, or just like it is as a side dish.  This is my oldest son's favorite food in the entire world.  This recipe doubles easily.  Cook it in a 3-quart saucepan if you double it.

 

Makes 4 servings.

 

Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.1% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 629mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

Variations

 
To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water.  Cook as directed.
 
Per Serving (excluding unknown items): 309 Calories; 4g Fat (12.7% calories from fat); 9g Protein; 58g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 956mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.


Note:  I keep the bag of Taco Rice Mix in a small brown paper bag along with the canned tomato sauce, and sometimes a can of kidney beans too.  This keeps the items together in one spot so I don't have to hunt all over the kitchen for that "can of tomato sauce that I know is around here somewhere".  You may be more organized than me and always know where that extra can of tomato sauce is, but in case you're not this tip will save some work.  Be sure to label and date the paper bag so you know what it is when you see it sitting there on the shelf.

This recipe is from the  Hillbilly Housewife.

Chicken Tuscany

Chicken Tuscany

3-4 chicken breasts, cubed
1 can tomato sauce
1 medium red pepper
1 packet golden onion soup mix
1 small can mushrooms
1/2 cup orange juice
2 Tbls. Brown Sugar

Preheat oven 350 degrees. In 13x9 baking dish layer chicken, red peppers and mushrooms. In bowl mix OJ, Onion soup Mix, brown sugar and tomato sauce. Pour over chicken. Bake 45 minutes uncovered or until chicken is no longer pink. Serve over white Rice.

From here.

Spicy Garlic Lime Chicken

Spicy Garlic Lime Chicken
 
Ingredients:

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce. 

From here.

Lemon Curry Tilapia

Lemon Curry Tilapia

Ingredients:

Juice of 1 lemon
Salt and pepper
2 tablespoons extra-virgin olive oil
Four 4-ounce tilapia fillets
1 teaspoon sweet smoked paprika
1 teaspoon curry powder

In a large nonstick skillet, heat the olive oil over medium-high heat. Season the tilapia with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top both with the scallion.

From here.

Beer Marinated Skirt Steak

Beer Marinated Skirt Steak

Ingredients

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

Cook's Note: Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco filling!

From here.

Honey Sauced Chicken

Honey Sauced Chicken

3/4 pound chicken (of your choice)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion (or 1/16 cup onion flakes)

1/8 cup ketchup

1 Tbs. vegetable oil

1 clove garlic, minced

1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2.

 

From here.

Toll House Cake

Toll House Cake
Becky aka BeckyWA

2 1/2 Cup Flour
1 Tsp Salt
1 1/2 Cup Brown Sugar -- Packed
2 Eggs
1/2 Pkg Nestles Semi-Sweet Morsels
1 1/2 Tsp Baking Soda
1/2 Cup Butter -- Softened
1 Tbl Vanilla
1 1/4 Cup Milk

Combine flour, baking soda and salt set aside. In a large bowl, combine butter brown sugar and vanilla, beat until creamy.

Add eggs one at a time, beating well after each addition. Blend in flour mixture with milk, stir in nestles morsels.

Bake at 350 degrees. Layer cakes for 35 minutes, bundt for 45 to 50 minutes.

From here. 

Lasagna Pizza Cups

Lasagna Pizza Cups

Ingredients

1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese

Preparation

1. Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.

2. Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.

3. Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.

4. Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.

Note: For testing purposes only, we used Pillsbury Buttermilk Biscuits and Ragú Homemade Style Pizza Sauce.

From here.

Beef and Barley Soup

Beef and Barley Soup

Serves 4 to 6

- 2 tablespoons (25 mL) olive oil, divided

- 1 large onion, diced

- 2 cloves garlic, chopped

- 1 teaspoon (5 mL) dried thyme

- 1 teaspoon (5 mL) salt, or to taste

- Pepper, to taste

- 1 pound (450 g) stewing beef, cut in 1/2-inch (1-cm) cubes

- 2 medium carrots, diced

- 3/4 cup (175 mL) pearl barley

- 1 bay leaf

- 6 cups (1.5 L) low-sodium beef broth

1. Heat 1 tablespoon (15 mL) olive oil in large skillet over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic, thyme, salt and pepper. Transfer to slow cooker.

2. In a large skillet on medium-high heat, heat remaining olive oil and brown beef well on all sides, working in batches if necessary to avoid overcrowding. Add to slow cooker.

3. Add remaining ingredients to slow cooker and cook, covered, on Low heat 6 to 8 hours.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g7J7qzb

Curried Lentil Stew

Curried Lentil Stew

Serves 4 to 6

- 1 tablespoon (15 mL) olive oil

- 1 large onion, chopped

- 2 cloves garlic, minced

- 1 cup (250 mL) dry French lentils, soaked 2 hours or overnight, then drained

- One 28-ounce (796-mL) can diced tomatoes, with liquid

- One 14-ounce (398-mL) can coconut milk

- 1 cup (250 mL) low-sodium chicken broth, or water

- 2 large carrots, diced

- 1 large sweet potato, peeled and cut into bite-size pieces

- 1/2 cup (125 mL) raisins

- 11/2 teaspoons (7 mL) curry powder

- 1/2 teaspoon (2 mL) ground cumin

- 1 teaspoon (5 mL) ground ginger (or 1 teaspoon/5 mL) grated fresh gingerroot, peeled)

- 1/4 teaspoon (1 mL) turmeric

- 11/2 teaspoons (7 mL) salt, or less to taste

- 2 cups (500 mL) fresh spinach leaves, chopped

To garnish (any or all):

- Chopped fresh basil leaves, cilantro or parsley

- Plain yogurt

- Diced avocado

- Green onion, chopped

- Goat cheese, crumbled

1. In a frypan, heat olive oil and sauté onion and garlic. Transfer all ingredients (except spinach and garnishes) to slow cooker and cook on Low setting 7 to 8 hours, or until lentils and sweet potatoes are tender.

2. Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g79l3Ou

White Bean Cassoulet

White Bean Cassoulet

Serves 4 to 6

- 1 tablespoon (15 mL) olive oil

- 1 large onion, chopped fine

- 3 cloves garlic, minced

- 1 teaspoon (5 mL) dried thyme leaves

- Salt, to taste

- 1/2 teaspoon (2 mL) ground pepper

- 2 pork sausages, cut in half or thirds

- 4 chicken thighs, bone-in

- 4 ounces (115 g) double-smoked bacon, diced

- 2 carrots, peeled and diced

- 1 tablespoon (5 mL) tomato paste

- 1 1/2 cups (375 mL) low-sodium chicken broth

- 1 1/2 cups (375 mL) Great Northern dry white beans, soaked overnight and drained

To garnish:

- 3 tablespoons (40 mL) fresh parsley leaves, minced

- 1 1/2 cups (375 mL) homemade croutons

1. Heat olive oil in a large skillet on medium heat. Add onion and cook until tender, about 4 minutes. Add garlic, thyme, salt and pepper. Remove from pan and set aside.

2. In the same pan, brown sausages well; set aside with the onion. Brown chicken thighs; set aside with sausage and onion. Sauté diced bacon, then transfer all ingredients (except garnishes) to slow cooker. Stir until combined.

3. Cover and cook on Low setting 7 to 8 hours. Before serving, garnish with chopped parsley and homemade croutons.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g6nEpsR

Moroccan Chicken Stew

Moroccan Chicken Stew

Serves 4

- 1 tablespoon (15 mL) olive oil

- 2 large onions, diced

- 2 cloves garlic, minced

- 8 chicken thighs with skin, bone-in

- 2 teaspoons (10 mL) flour

- Salt, pepper, to taste

- 1/2 cup (125 mL) dried chickpeas, soaked overnight and drained

- 4 carrots, peeled and diced

- 1/2 cup (125 mL) raisins

- 1/2 cup (125 mL) dried apricot, chopped coarse

- 2 cups (500 mL) low-sodium chicken broth

- 2 tablespoons (25 mL) tomato paste

- 11/2 teaspoons (7 mL) ground cumin

- 1/4 teaspoon (1 mL) turmeric

- 11/2 tablespoons (22 mL) fresh grated gingerroot, peeled

- 1 teaspoon (5 mL) ground cinnamon

Serve with:

- Prepared couscous

Garnish:

- Chopped nuts, cilantro leaves and/or plain yogurt

1. In a skillet on medium heat, heat olive oil and sauté onions and garlic. Toss chicken pieces in flour, season with salt and pepper, then add to skillet to brown on both sides.

2. Transfer all ingredients to slow cooker and cook on Low setting 7 to 8 hours, or until chickpeas are tender.

3. Serve in bowls with couscous. Garnish with chopped nuts, cilantro leaves and/or plain yogurt.

From: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g6YEnu9

Artichoke Spinach Lasagna

Artichoke Spinach Lasagna

Ingredients

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

From here.

BBQ Chicken Sloppy Joes

BBQ Chicken Sloppy Joes
(Amy – amylz)
Yields: 4 servings

1 tablespoon extra-virgin olive oil (EVOO)
1 1/4 pounds ground chicken
1 medium red onion, chopped
1 small red bell pepper, chopped
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon grill seasoning, such as McCormick Montreal Seasoning
1 tablespoon Worcestershire sauce
1 14-ounce can tomato sauce
2 tablespoons hot sauce
4 crusty rolls, split, toasted and lightly buttered
3 to 4 dill pickles, chopped

Heat a large, nonstick skillet over medium-high heat. Add EVOO and ground chicken. Using the back of a wooden spoon or spatula, break the meat up into bite-size pieces so it browns evenly. When the meat has browned, add onion and pepper. While the chicken and veggies are cooking, make the BBQ sauce: In a bowl, combine brown sugar, vinegar, grill seasoning, Worcestershire sauce, tomato sauce and hot sauce. Stir to combine. When the vegetables become tender, add the BBQ sauce to the skillet, reduce heat to medium and cook for 5 minutes. Reduce heat and simmer an additional 5 minutes. Using a large spoon or ice cream scoop, pile the filling onto the toasted and buttered bun bottoms, and top with pickles. Cover the Sloppy Joes with the bun tops and serve. Recipe courtesy of Rachael Ray!

From here.

Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana Chocolate Chip Muffins-
okay, I made these muffins and they are seriously better than sex. I couldn't believe how good they were....I ate 6 in 2 days and that was with restraint because I am supposed to be on a diet. Do yourself a favor and try out this recipe, you will not regret it! 10 out of 10, seriously!  


2-1/2 cups all-purpose flour
1/2
cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking
powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas,
mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut
butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup
semi-sweet chocolate chips

In a large bowl, sift together (make sure to
sift), flour, sugar, brown sugar, baking powder, salt and the cinnamon;
combine.

In another mixing vessel combine mashed bananas, milk, peanut
butter, egg, oil, and vanilla; mix well.  Add this to the dry mixture previously
prepared; mix just enough to combine.  Stir in chocolate chips.

Spray
muffin tins with cooking spray, if you are using liners, spray those too, and
fill tins 3/4 full.  This will make 18 nicely sized muffins.  You can double the
recipe if you need more.  Preheat oven to 350 degrees and bake for 20-25 minutes
or until a toothpick comes out clean.
I used about 1.5 cups of hershey's chocolate chunks and made about 14 giant muffins, SO good!

From here.

Cream Cheese Chicken

Cream Cheese Chicken
Dottie (hokiesmom)
4 boneless skinless chicken breasts (4 to 6)
1/4 cup melted butter or margarine
Salt and pepper -- to taste
1-2 pkg dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz cream cheese -- cut into cubes
1/2 cup chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a Crock Pot and sprinkle 1 pkg dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from Crock Pot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.
Notes: Goes great with rice, stuffing, pasta or mashed potatoes! Add in broccoli or other veggies for variety.

From here.