Slow Cooker Hoisin Pork Wraps

Slow Cooker Hoisin Pork Wraps
The Bad Witch/via Betty Crocker.com

1 - 2 lb boneless pork roast, trimmed of fat
5 Tbsp hoisin sauce
1 Tbsp grated gingerroot
1 tsp Chinese 5 spice powder
2 garlic cloves, minced
10 - 10" flour tortillas
3 cups shredded lettuce
1/2 cup sliced green onions
1 - 15 oz can mandarin orange segments, drained

Place pork roast in 3 to 4 quart slow cooker. In small bowl, combine 4
tablespoons of the hoisin sauce, gingerroot, 5 spice powder and garlic
and mix well. Spread mixture over pork.

Cover; cook on Low setting for 7 to 8 hours.

About 15 minutes before serving, heat oven to 300 degrees F. Wrap
tortillas in foil. Heat packet at 300 degrees F. for 10 to 15 minutes or
until warm.

Meanwhile, remove pork from slow cooker; place on cutting board. Stir
remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork
with 2 forks then return to slow cooker and mix well.

To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top
each with lettuce, onions and orange segments. Roll up.

Makes: 10 wraps

QUICK SPANISH RICE

QUICK SPANISH RICE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 (15 ounce) can stewed tomatoes
1-1/2 cups chicken stock
1-1/4 cups rice
1 tablespoon butter or margarine
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin

In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
Bring to a boil; reduce heat to low.
Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
Garnish with green onions and/or cheddar cheese.
* Amy's notes: I subbed brown rice, fire-roasted tomatoes, and garlic powder with salt.

Southwestern Chicken and Rice Casserole

Southwestern Chicken and Rice Casserole
(k/dmom ~ Mariea ~ somewhere on the net)

1 (15 oz) can black beans, drained and rinsed
1 (10.75 oz) can cream of chicken soup
1 cup water
1 cup thick and chunky salsa
3/4 cup uncooked long grain white rice
1/2 tsp. onion powder
1 (11 oz) can Mexican-style corn, drained
4 boneless, skinless chicken breast
1/2 package of taco seasoning mix
1/2 cup shredded Mexican cheese blend
Sliced green onions to sprinkle over top (optional)

Spray a 13x9x2-inch baking dish with nonstick cooking spray.  Spread drained black beans over the bottom of the prepared dish.  Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.  Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.  Cover and bake at 375 degrees for one hour.  Uncover and let cook an additional 15 minutes.  Sprinkle with cheese and return to the oven for 5 minutes to let the cheese melt.  Sprinkle with green onions on top, if desired.  Serve.

Carrot Casserole

Carrot Casserole Amy – amylz
Family Fun Magazine

1 cup onion, chopped 
1/4 cup butter, melted 
1/4 cup all-purpose flour 
1 tsp. salt 
1/4 tsp. pepper 
2 cups milk 
4 cups carrots, cooked and drained 
6 slices American cheese 
1 cup buttered bread crumbs 

Step 1 In a pan, sauté onion in melted butter. Stir in flour, salt and pepper. Gradually add milk, stirring constantly.

Step 2 Arrange a layer of carrots in a 2-quart casserole dish. Layer cheese over carrots. Pour sauce over carrots and cheese. Top with bread crumbs.

Step 3 Bake at 350 degrees in uncovered casserole dish for 25 minutes or until golden brown. This is a good dish to make ahead and refrigerate.

Cheese-stuffed black bean burgers

Cheese-stuffed black bean burgers,

Ness413 via peasanthankyou.com.

Ingredients (4 burgers)

• 1/3 c. quinoa
• 2/3 c. vegetable stock
• 1 c. dry whole wheat pasta (penne, rigatoni, macaroni, etc.)
• One 14.5 oz. can black beans, drained and rinsed
• 2 t. soy sauce
• 2 t. vegan Worcestershire sauce
• 2 T. minced onion
• 1 t. minced garlic
• 3 T. hummus
• 2 t. lemon juice
• 1 T. nutritional yeast
• 4 whole wheat buns, split
• lettuce, pickles, tomatoes and any other trimmings of your choice.

Instructions

• Combine quinoa and vegetable broth in a small pot and bring to a boil.
• Cover, lower heat and simmer for 10-15 minutes, until liquid is absorbed. Set aside.
• In another small pot, bring several cups of water to a boil and add pasta. Cook pasta for 15-20 minutes. You want pasta to be overcooked as this starch will help hold the patties together.
• When pasta is finished, drain and add with black beans, soy sauce, Worchestshire sauce, onion and garlic to a food processor or high speed blender and blend until mixture is almost smooth.
• Add quinoa to mixture and stir until fully incorporated. Refrigerate for 30 minutes.
• Meanwhile, in a small bowl, combine hummus, lemon juice and nutritional yeast.
• Score bean mixture into four sections. Break each section into two, with one section being slightly larger.
• You will probably want to spray your platter with cooking spray to prevent sticking.
• Press the larger portion into a patty and top with approximately one tablespoon of the “cheese.â€
• Form the smaller portion into another smaller patty and place atop the “cheese,†sealing the edges.
• Cook the patties over medium-high heat in a large skillet that has been sprayed with cooking spray. Cook for 6-7 minutes and then carefully flip,
• cooking for another 4-5 minutes, until burger is browned and cooked through.
• Serve burgers atop buns with trimmings of your choice.

I have posted this before, but I just wanted to say that it worked great grilled.  It got a very nice crunchy crust on the BBQ.  Don't do the cheese stuffing part, just annoying and makes the whole thing fall apart.  Just put some (real) cheese on top.  This is still the best veggie burger I've made yet.

Simple Tomato sauce

Simple Tomato sauce

Ingredients

    1/2 cup extra-virgin olive oil
    1 small onion, chopped
    2 cloves garlic, chopped
    1 stalk celery, chopped
    1 carrot, chopped
    Sea salt and freshly ground black pepper
    2 (32-ounce) cans crushed tomatoes
    4 to 6 basil leaves
    2 dried bay leaves
    4 tablespoons unsalted butter, optional

Directions

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Puffed Apple-Cinnamon Pancake

Puffed Apple-Cinnamon Pancake
OP???
Tootsiewootz Recipe

2 tablespoons butter
2 eggs
1/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons milk
1/4 teaspoon salt
1 lg. baking apple, sliced thinly
1 1/2 tablespoons cinnamon sugar
1-2 tablespoons brown sugar

Preheat oven to 400/200 degrees. Lightly spray a 9" pie plate with non stick spray. Melt butter and pour into bottom of 9" pie plate to coat bottom. Sprinkle bottom with brown sugar. With whisk, beat eggs, flour, milk and salt until well combined and creamy. Arrange apple slices on the bottom of baking dish. Pour egg mixture over the apple slices. Sprinkle evenly with cinnamon sugar and bake until puffed and golden brown for 25 minutes. Serve immediately with warm syrup and/or powdered sugar.

ROASTED ASPARAGUS

ROASTED ASPARAGUS
(Reagan ~ Recipes Made My Way)

1 lb medium stalk Asparagus
abt. 1 TBS Extra Virgin Olive Oil
Sea Salt
1/4 cup Bread Crumbs
Fresh Parmesan for Grating (I just used dried parm. and I'm sure it would be a lot better with fresh!)

Preheat oven to 450 degrees with a rack set in the middle. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to break naturally. Lay the asparagus on a sheet pan with just enough extra virgin olive oil to coat and a generous pinch of salt; toss to coat. Sprinkle the bread crumbs evenly across the spears and put the tray in the oven to toast for 7-10 minutes, when the bread crumbs are golden brown. Grate Parmesan over the asparagus.

Soft Brown Sugar Cookies

Gooseberry Patch Soft Brown Sugar Cookies

Soft Brown Sugar Cookies-these will MELT in your mouth!

Ingredients:

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

Directions:

Blend together butter and brown sugar.  Add eggs, one at a time; blend well.  Add vanilla; beat until light.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add flour mixture to butter mixture alternately with sour cream; mix well.  Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Remove to a wire rack; cool.  Frost with Browned Butter Frosting.  Makes 2 dozen

Pan-Seared Trout with Pecan Brown Butter Recipe

Servings: 4 Prep Time: Cook Time:

recipe from Basic to Brilliant, Y'all by Virginia Willis.

Ingredients:

1/4 cup canola oil, plus more for the baking sheet
1 cup pecans, finely chopped
1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
4 (6- to 8-ounce) skin-on trout fillets
Lemon wedges, for garnish
FOR THE PECAN BROWNED BUTTER
1/4 cup unsalted butter
1 lemon
1/4 cup chopped pecans
1/4 cup chopped flat leaf parsley
salt and pepper

Directions:

Preheat the oven to 200°F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.
Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven. Repeat the process with the remaining 2 tablespoons of oil and the remaining 
2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.

BRILLIANT SHORT RECIPE:
Pecan Brown Butter
Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add 1/4 cup (1/2 stick) unsalted butter and melt over medium heat. Allow the butter to foam and turn medium brown, swirling the pan occasionally. Remove the pan from the heat, add the finely grated zest and juice of 1 lemon, 1/4 cup chopped pecans, and 1/4 cup fresh flat-leaf parsley; season with coarse salt and freshly ground black pepper. Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter. Serve immediately.

Country-style Tomatoes

Country-style Tomatoes
The Skipper Bunch via T.O.H.

4 lrg tomatoes, each sliced in 4 slices
1 (80oz) pkg cream cheese, softened
1/4c minced fresh parsley
1-1/2 tsp minced fresh basil/1/2 tsp dried basil
1 galic clove, minced
1/4 tsp salt
1/4 c flour
1c panko breadcrumbs
1 egg
1 tbsp milk
3 tbsp butter
3 tbsp olive oil

---Place tomato slices on a paper towel to drain. Meanwhile in a bowl, beat cream cheese, parsley, basil, garlic and salt until blended. Spread mixture over 8 tomato slices. Place flour and breadcrumbs in seperate shallow bowls. In another bowl, whisk egg and milk. Coat tomatoe sandwiches in flour, dip in egg and then coat with crumbs. In a large skillet, heat butter and oil over med-high heat. Fry tomato sandwiches in batchs for 3 min each side or until golden brown. Drain on paper towels. Serve immediatly.

French Toast Casserole

French Toast Casserole
Posted by: Jen (hmschlin2)

1 pound loaf Italian Bread
8 ounces cream cheese
1/2 C brown sugar, divided
1/2 tsp. vanilla or almond extract
1/2 c. chopped pecans, optional
4 eggs
2 c. Milk
1 tsp. cinnamon
2 TBSP. butter, melted

Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish. *Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread)Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes. Freeze at this point or let sit in refrigerator overnight. Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings

Hershey's "Perfectly Chocolate" Chocolate Cake

Hershey's "Perfectly Chocolate" Chocolate CakeKatie (Katiedid)

2 c sugar
1 3/4 c flour
3/4 c Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water

Heat oven to 350 F. Grease and flour two 9-in. round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30 to 35 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting. Yield: 10 to 12 servings For cupcakes: Line muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 F for 22-25 minutes. Cool; frost. About 30 cupcakes

Cashew Chicken

Cashew Chicken

Saving Dinner Cookbook

3/4 cup orange juice

1/3 cup honey

1/4 cup soy sauce

1 T cornstarch

1 t ground ginger

1 t garlic powder

1/2 t pepper

2 T veg oil

4 green onions, chopped

2 large carrots

1 celery stalk

4 boneless skinless chicken breast halves, cut into 1 inch strips

1 cup cashews

In a bowl, combine juice, honey, soy sauce, cornstarch, and seasonings.  In a large skillet or wok, heat 1 T oil.  Stir-fry vegetables for several minutes until the onions become fragrant.  Set aside and keep warm.    In the same skillet, heat oil and stir-fry chicken until browned and tender.  Add cooked vegetables, cashews, and sauce mixture.  Continue cooking until sauce bubbles and thickens. 

Jack Cheese Oven Omelet

Jack Cheese Oven Omelet
Katie (Katiedid) from TOH
Yield: 6 servings

8 bacon strips, diced
4 green onions, sliced
8 eggs
1 cup milk
1/2 teaspoon seasoned salt
2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided

In a large skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion in drippings until tender; set aside. In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes. Sprinkle with remaining cheese. Season eggs with season salt, garlic powder and onion powder. Can use any meat or no meat at all and any cheese.

SPINACH-ARTICHOKE CHEESY TORTELLINI

SPINACH-ARTICHOKE CHEESY TORTELLINI
(snoelles - Rachael Ray's Express Lane Meals)

1 (10 ounce) box frozen spinach , thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts , drained and chopped
1 cup parmesan cheese or romano cheese
1 lb cheese tortellini

1. Heat a deep skillet over medium heat with the oil and butter.
2. When butter melts, add garlic and grated onion. Saute for 5 minutes. 3. Sprinkle the flour into the skillet and cook for 1 minute.
4. Whisk in the broth, then the cream and bring to a bubble.
5. Season the sauce with nutmeg and reduce heat to low.
6. Separate spinach into pieces as you add it to the sauce.
7. Stir in the artichokes and cheese and season to taste with salt and pepper.
8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
9. Drain and toss with the spinach artichoke sauce.
10. Serve immediately with additional grated cheese and diced tomatoes, if desired.
*Amy's notes: I added a cup and a half of diced cooked chicken and a cup of skim milk before combining the pasta with the sauce.

Creamy Spaghetti and Beans

Creamy Spaghetti and Beans
(burns_toast via Rachel Ray)

Ingredients

    5 to 6 cups chicken stock
    2 tablespoons extra-virgin olive oil
    2 tablespoons butter
    1/4 pound chunk pancetta chopped into small dice
    4 cloves garlic, chopped
    1 pound spaghetti
    1 medium onion, chopped
    2 carrots, cut into a small dice
    1 fresh bay leaf
    5 to 6 sprigs fresh thyme
    1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
    Salt and freshly ground black pepper
    1 cup dry white wine, eyeball it
    1 cup grated Parmigiano-Reggiano
    A generous handful flat-leaf parsley, finely chopped

Directions

Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.

Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

MEXICAN MACARONI SALAD

MEXICAN MACARONI SALAD
(Amy ~ amylz ~ Pillsbury)

6 cups uncooked rotini pasta (1 lb)
1 to 2 tablespoons grated lime peel (from 2 medium limes)
3 to 4 tablespoons lime juice (from 2 medium limes)
1 cup ranch dressing
1 package (1.25 oz) Old El Paso taco seasoning mix
1 large avocado, pitted, peeled and finely chopped
1 pint (2 cups) cherry or grape tomatoes, cut in half
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons finely chopped fresh cilantro
2 medium green onions, sliced (including tops)
1 can (19 oz) Progresso red kidney beans, drained, rinsed
1 can (6 oz) pitted large ripe olives, drained, cut in half
1 can (4.5 oz) Old El Paso chopped green chiles, drained

1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2. Meanwhile, grate peel from limes; place in small bowl. Squeeze juice from limes; add to peel in bowl. Stir in dressing and taco seasoning mix. Stir avocado into dressing mixture.
3. In large serving bowl, toss pasta with all remaining ingredients. Pour dressing mixture over salad; toss gently to mix. Cover; refrigerate at least 1 hour before serving to blend flavors.
Makes: 8 servings (1 1/4 cups each)

Taco Cornbread Casserole

Taco Cornbread Casserole
Leda aka tattoedmomma

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans ( I used refried beans because we don't like black beans)
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives

In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

Double-Chocolate Banana Bread

Double-Chocolate Banana BreadCindy(mommy_of_love1) via Cooking Pleasures Magazine

1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed ripe banana (about 3)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 cup semisweet chocolate chips

1. Heat oven to 350 degrees. Spray bottom of 8x4-inch loaf pan with cooking spray.
2. Beat sugar, eggs and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa and baking soda in medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.
3. Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Garlic and Ranch Turkey Burgers

Garlic and Ranch Turkey Burgers  
 
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce
seasoned salt and pepper to taste


1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
3. Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

This recipe is from allrecipes.

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Ingredients

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish

Directions
In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.

Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

This recipe is from foodnetwork.

Cous Cous ProvenÆ’al

Cous Cous ProvenÆ’al Michelle--MMmom's DH

1 tomato, diced
2 cloves garlic, chopped
1 tbsp. butter
1 tbsp. extra virgin olive oil
½ cup couscous
½ cup water, boiling
a pinch of dried, chopped basil (to taste)
a pinch of herbes de provence (to taste)
salt (to taste)
black pepper (to taste)

Put tomato, garlic, olive oil, and butter into a sauce pan and cook over medium heat until most of the water leaves the mixture.

Add ½ cup couscous. Quickly add basil, herbes de provence, salt, and black pepper to taste. Quickly stir together, add just under ½ cup boiling water, and then remove from heat. Cover and let sit for 5 minutes.

After 5 minutes, fluff couscous with a fork and serve.

Spiced Fish Bake

Spiced Fish Bake

4kowboys via menus4moms.com 

 6 fish fillets
 1 tsp paprika
 1/2 tsp salt
 1/2 tsp lemon pepper
 1/4 tsp dry mustard
 1/4 tsp garlic powder
 1/8 tsp poultry seasoning
 dash cayenne pepper
 3 Tbsp butter, melted

 
 Heat oven to 350 °F. Place fish in a lightly greased baking dish. Combine spices and sprinkle evenly over Drizzle with melted butter and bake for about 20-25 minutes or until fish flakes easily

Campanelle Pasta Salad

Plan to serve everything except one hot dish at room temperature so you can do most of the prep in advance.

Campanelle Pasta Salad

(TooManyLegos via Giada De Laurentiis)

Ingredients: 1 lb campanelle pasta
½ cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (6-oz) can Italian tuna in oil, drained
2 cups cherry tomatoes, halved
8 oz frozen artichoke hearts, thawed and quartered
2 Tbsp capers, rinsed and drained
2 Tbsp chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley leaves
Salt and freshly ground black pepper

Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

2. In a 14-inch skillet, heat ¼ cup of the oil over medium high. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin
to soften, 8 to 10 minutes.

3. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little ­pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.

Serves: 6 | Per serving: 520 calories, 63g carbs, 20g protein, 21g fat, 10mg cholesterol, 330mg sodium, 6g fiber

SWEET CORN CAKE

The kids think it's as good as a dessert.  I normally add an extra small can of plain sweet corn, to give it a little extra crunch.  It's great even without it, though.

SWEET CORN CAKE
Chandra (chaneden) adapted from allrecipes.com

1 - 8oz pkg Jiffy Cornbread Mix
1/3 cup milk
1 egg slightly beaten
1 - 8 oz can creamed corn
½ cup white sugar

1. Preheat oven to 350 degrees. Spray 9x9 pan with non-stick cooking spray. (A smaller pan will make a thicker cake which is preferred over a thinner one.)
2. Place cornbread mix in bowl. Stir in milk and egg. Mix in creamed corn and sugar. Pour into greased pan.
3. Bake for 28-30 minutes, or until knife inserted in center comes out clean. (I look for the edges to turn a little brown and pull away from the sides.)
Notes: I usually multiply this by three, then divide into two pans to make a thicker cake.
* Amy’s notes: I doubled it and put it in a 9 x 13 glass baking pan.

Bacon Wrapped Potatoes with Honey Scallion Sauce

Bacon Wrapped Potatoes with Honey Scallion Sauce
CindyJ via Food Network

• 2 large Idaho potatoes
• Canola oil, for frying (about 2 cups)
• 8 slices applewood smoked bacon, cut in 1/2 vertically
• 16 toothpicks
• 1/4 cup softened butter
• 1/4 cup honey
• 1/2 teaspoon cracked black pepper
• 2 tablespoons chopped scallions
• 1 teaspoon chopped fresh parsley leaves

Directions

1. Cut each potato into 8 wedges and parboil until fork tender.

2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
4. Toss potatoes in the glaze. Remove toothpicks and serve.

Honey Corn Bread

Honey Corn Bread
Keri

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 T. baking powder
1/2 t. salt
2 eggs
1 c. milk
1/4 c. oil
1/4 c. honey

In a bowl combine flour, cornmeal, sugar baking powder and salt. In another bowl bet eggs and add milk, oil and honey-beat well. Stir into dry ingredients until just moistened. Pour into a greased 9 in. square pan. Bake at 400 for 20-25 minutes or until tooth pick comes out clean.

Sticky Wings

Sticky Wings
Slow Cooker Revolution
OP Marina

Wings:
¼ c dark brown sugar
1 Tbs soy sauce
2 Tbs minced fresh ginger
4 cloves garlic, minced
Dash of cayenne pepper
4 lbs chicken wings, wing tips discarded adn wings split
Salt and pepper

Sauce:
½ c dark brown sugar
¼ tsp cayenne powder
3 Tbs soy sauce
¼ c water
¼ c tomato paste

For the wings: Stir together the brown sugar, soy sauce, ginger, garlic, and cayenne in a small bowl. Season chicken with salt and pepper, and place in slow cooker. Pour soy sauce mixture in over the wings and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.

Position an oven rack 10 inches from the broiler. Heat on broil. Coat a broiling pan (or a wire rack placed on a foil-lined rimmed baking sheet) with non-stick spray. Transfer wings to pan. Discard the liquid.

For the sauce: Combine all ingredients in a bowl. Brush the tops of the wings with the sauce. Broil until crispy on top, about 10-15 minutes (check a few times to prevent burning.) Flip wings and brush the tops with the remaining sauce. Broil until crisp and lightly charred, 5-10 minutes longer. Serve.

Shrimp Creole

Shrimp Creole
CindyJ via Skinnytaste

• 2 tsp olive oil
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves of garlic, minced
• 14-ounce can of diced tomatoes
• 8 oz tomato sauce
• 1/4 teaspoon of cayenne pepper
• 1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
• 1 bay leaf
• 1 tbsp of all purpose flour (leave out for gluten-free)
• 2 tbsp water
• 1 lb of large shrimp, peeled and deveined
• 2 tsp Worcestershire sauce
• 2 tsp hot sauce, to taste
• 1 medium scallion, sliced
• 2 tbsp fresh parsley, chopped
• salt to taste

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

Add chopped green onion and parsley and serve.

Peach-Banana Muffins

Peach-Banana Muffins (makes about 28)

5-6 ripe banana's mashed
1 LARGE peach or 2 medium peeled and pureed (to make 1 cup/8oz)
2 cups sugar
2 eggs
4 oz. canola oil
4 oz yogurt (I used a peach/pear one I had in the fridge)
4 cups flour
2 tsp. baking soda
4 tablespoons milk or buttermilk ( I used milk since I'd used the yogurt)
3 tablespoons vanilla ext.
1/4 cup or so of oatmeal and a few tablespoons cinnamon/sugar

1. Preheat oven to 300 degrees
2. In a large mixing bowl, mix the bananas, peaches, sugar, eggs, oil and yogurt. Add flour and baking soda. Mix until blended and then add milk and vanilla. Blend again but don't overmix.
3. Lightly spray or wipe the muffin tins with vegetable oil or cups.
Using an ice cream scoop to measure, drop the dough into tins. I put about two scoops into each tin for a bigger muffin. Mix the oats and cinn./sugar together and put a pinch of the mixture on the top of each muffin.
4. Bake for 25-30 minutes at 300. SOOOO GOOD!

Pumpkin Carrot Muffins

Pumpkin Carrot Muffins

(Jolinar)                         

1/2 cup pumpkin
1/3 cup brown sugar
2 tbsp oil
1 egg, beaten
1/2 cup grated carrots
3/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder

Beat together pumpkin, brown sugar, oil and egg.
Add in carrots.
In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon.
Add to the pumpkin mixture.
Fill muffin tins about 2/3 full.
Bake at 375 degrees for 10-14 minutes. Makes 6 muffins.

Cowboy Baked Beans

Cowboy Baked Beans
farmin_mama

1 lb of hamburger, cooked

1 lb of bacon, cooked and chopped in bite size pieces

2 - 28 oz cans of original baked beans

1 med onion, chopped

2/3 cup of granulated sugar

2/3 cup of brown sugar

2 TBS mustard

1/2 cup ketchup

1/2 cup BBQ

1 tsp chilli powder

 

This recipe can be either baked in the over or in the crockpot. *I cooked them for 7 hours on low in the crock pot and they were amazing!

Spicy Red Pepper Dip

Spicy Red Pepper Dip
Sharon via Big Flavors of the Hot Sun cookbook

1 jar roasted red peppers
1-2  tbsp olive oil for sauting
1/2 onion (chopped)
1 garlic clove (minced)
1 tsp cumin
1 tbsp minced hot pepper (use jalapenos, thai chili pepper, habanero, whatever you have)
3 tbsp olive oil
3 tbsp molasses
1 tbsp pomegranate molasses for drizzling (regular can be substituted)
1/4 cup italian parsley (fresh italian parsley flat leaf)
2 tbsp lime juice
salt and pepper
Pita and toast points

Saute onions until softened, about 5 minutes. Add the hot peppers, cumin and garlic and cook 1-2 minutes more. In a food processor or blender, combine all the ingredients and pulse until it's blended. Adjust seasonings to taste.Chill before serving (but my guys wouldn't wait that long, they ate it warm)
For pita and toast points, brush olive oil on pita bread and/or Italian bread slices, cut into wedges and toast in the oven or a toaster oven until golden.

Spicy Grilled Chicken

Spicy Grilled ChickenKatie (Katiedid) from Taste of Home
3/4 cup finely chopped onion
1/2 cup grapefruit juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
1 garlic clove, minced
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breast halves

In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times. Yield: 6 servings.

BAKED PARMESAN TOMATOES

BAKED PARMESAN TOMATOES

(luckymommyto2boys ~ Amy ~ My friend Leah, via Eatingwell.com)
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450* F.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

* Amy's notes: I used mozzarella and just sprinkled a little on each tomato.  I then sprinkled Parmesan over the entire thing.

Banana Crunch Cake

Banana Crunch Cake
 
Ingredients
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts (I eliminated)

1/2 cup shortening (I substituted cinnamon applesauce)
2/3 cup white sugar
1 cup mashed banana (I used 2 small for a 1/2 batch
2 eggs
1 teaspoon vanilla extract
1 cup oat flour (I used old fashioned oats, did not grind)
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts (I eliminated and added some chocolate chips)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Apple-Oat Muffins

Apple-Oat Muffins
Sandy~~*~Sandy~*~ via Vegetarian Times

2 cups peeled, finely diced apples, such as McIntosh (2 to 3 medium apples)
1 1/2 cups all-purpose flour
1 cup quick cooking oats
2/3 cup firmly packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
8 oz plain low-fat yogurt (1 cup)
1/4 cup non-fat milk
2 T vegetable oil
1 tsp vanilla extract
1 large egg

Preheat oven to 400ºF. Coat 12 standard muffin pan cups with cooking spray.  Place diced apple on paper towels to drain; pat dry (my apples were dry, so I skipped this step). Combine flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in medium bowl, and stir with a whisk. Combine yogurt, milk, oil, vanilla, and egg in small bowl and stir to blend. Make well in center of flour mixture; add milk mixture, stirring just until moist. Mix in apple.  Divide batter evenly among prepared cups. Bake 20 minutes or until muffins spring back when pressed lightly in center. Remove from pan, and cool on wire rack.

The batter fills the muffin cups more than most recipes, but it won’t overflow when baked.

Saucy Honey Mustard Chicken

Saucy Honey Mustard Chicken
Rachel ~ burns_toast

1 tbsp. oil
4 small boneless skinless chicken breast
1/4 cup italian dressing
1/4 cup cream cheese
2 tbsp. dijon mustard
1 tbsp. honey
In a large skillet heat oil over medium heat. Add chicken; cover and cook on both sides 5-6 minutes each, or until juices run clear.
Combine dressing, mustard, honey and cream cheese; pour over chicken. Cook and stir 2 minutes, or until smooth and bubbly

 

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Ingredients

1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. 

This recipe is from allrecipes..

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash

elemenoPee via "We Are Not Martha" blog

• 1 acorn squash
• 1 T butter
• 1 C quinoa
• 2 C chicken/veggie stock or broth (reduced sodium)
• 1 T extra virgin olive oil
• 1 small yellow onion, chopped finely
• 4 garlic cloves, minced
• 2 habanero peppers, chopped finely (remove seeds for less heat)
• 1/2 C mushrooms, chopped
• 2 C spinach, uncooked
• 1/2 feta, crumbled
• 1 T parsley, chopped
• 1 T fresh lemon juice

(Pre-heat oven to 375 degrees)

Start by slicing your acorn squash in half. You’ll need a sharp knife to do so. Trust me.

Once sliced (albeit perhaps unevenly), scoop out all the seeds.

Sprinkle with a little bit of salt and pepper and put 1/2 T butter in each squash half.

Place on a baking tray and roast at 375 degrees for about 45 minutes. Make sure squash is tender to the fork upon removal (otherwise, stick it back in the oven for a few more minutes).

In the meantime, start cooking your quinoa, according to directions. You can use water, but I find chicken stock/broth to be a bit more flavorful. I generally try to get low-sodium, so I can control levels of salt. And, of course, use vegetable broth if you want to keep this dish vegetarian-friendly.

While the quinoa is cooking and the squash is roasting, pour your extra virgin olive oil into a skillet over medium heat. Sauté mushrooms, onion, garlic, and habaneros until they’re slightly browned, about 7-10 minutes.

Season with salt and pepper to taste and squeeze lemon juice over.

Now, turn heat to low and add the cooked quinoa to the veggie mixture. Throw in 2 cups of spinach and stir to combine and wilt spinach a bit.

Add in feta cheese and parsley here, as well. Save a little of each for topping, if you want

Your acorn squash should be looking beautiful by now.

Spoon quinoa mixture into acorn squash halves and top with a little extra feta. And parsley too, if you desire.

This is the kind of salad I could eat all day, every day. And it gets total bonus points for coming in an edible bowl. I loved taking a bite of the quinoa and then digging my fork into the squash. I swear, if you’re going to eat healthy this is the way to do it! I kind of want to add artichokes or sun-dried tomatoes to this next time. Or dried cranberries. The options are endless!

I was super full and satisfied when I was done with my squash. And I felt pretty good about myself, too.

It’s likely that you’ll have some leftover quinoa, too, which means you can have it for lunch the next day.

Ground Beef Yorkshire Pudding

Ground Beef Yorkshire Pudding

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup melted butter
• 1 tablespoon dried parsley
• 1 pound extra lean ground beef
• 1/4 cup finely chopped onion
• 1/4 cup diced celery
• 1/4 cup chopped carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak sauce (such as A.1.ââ€Â¢)

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.  

This recipe is from allrecipes.

American Garlic and Parsley Bread

American Garlic and Parsley Bread- I made this the other night, to go with some soup I made. All I can say is that it's awesome. Really great garlic flavor, it's fluffy, but denser than regular bread. I subbed oat bran for the wheat bran and added about 1/4 C of Parmesan to the dough, during the final knead. It was super great as is, but today broiled the remaining few slices, slathered with butter and sprinkled with Parm and broiled until the Parm was slightly golden. YUM!
AMERICAN GARLIC AND PARSLEY BREAD FOR BREAD MACHINES
Cindy J via recipesource.com


    1 1/2   tsp  Active dry yeast
    3 c Bread flour
    3 tbs Wheat germ
    3 tbs Wheat bran
    1 3/4 tsp Salt
    1 1/2 tbs Sugar
    1 1/2 tbs Vegetable oil
    2 Garlic cloves, minced
    2 tbs Parsley, fresh chopped
    1 1/4 c Water

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to manufacturer’s directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1-1/2 pound loaf.

Roasted Beets with Balsamic Glaze

Roasted Beets with Balsamic Glaze (from Simply Recipes)

Ingredients

• 2 pounds red beets, medium sized, scrubbed clean, green tops removed
• Olive oil
• Salt
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon grated orange zest
• Freshly ground black pepper

Method

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.
Serves 6 to 8.

Herbed Peas and Carrots

Herbed Peas and Carrots
Sharon via Chow.com

2 tablespoons unsalted butter
1 tablespoon olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium shallots, peeled and finely chopped (about 3/4 cup)
1/4 cup water (i used chicken broth)
1 pound frozen baby peas, thawed (about 3 cups)
1 tablespoon minced fresh Italian parsley

Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper.

Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.

Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.

SHARON's NOTES: I didn't have shallots so I used finely minced onions and garlic. I also substituted chicken broth for water because I thought it would be better flavor

CARROT SOUP

CARROT SOUP

OP:  Girl in the Swing

 

1 clove garlic

2 leeks (white part only) chopped 1 large sweet onion, chopped

a few teaspoons of butter or olive oil 2 T. unsalted butter

1 pound carrots, peeled and sliced

1 large potato, peeled and sliced

1 small sweet potato, peeled and sliced (optional) 1 medium

3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)

1 teaspoon crushed fennel seeds Didn't use fennel seeds

1 teaspoon ground ginger

1/2 cup of milk

salt and pepper (or better paprika) to taste

 

Sautee the leeks and garlic in the oil/butter until tender.

 

Place them in a pot with all other ingredients, except the milk and salt/pepper.

Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.

 

Let the soup cool enough to handle and then puree. Add salt and pepper to taste.

Before serving, bring the soup to a boil again, add the milk and mix well .

Greek Penne Pasta

Greek Penne Pasta
Grace (TigMode) from weightwatchers.com

12 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
4 oz feta cheese, crumbled
6 medium olive(s), black, pitted and chopped


Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.

Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.

Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.

Flavor Booster: Give this pasta dish a fresh taste by sprinkling with 1 teaspoon fresh minced dill and 1 tablespoon fresh minced Italian parsley just before serving. Also try dusky purple Greek kalamata olives with a meaty texture and slightly tart flavor in this recipe.

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs (chimelle 28) serves 4

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.

Tender Beef over Noodles

Tender Beef over Noodles
Cyndy (MyPB&Jelly) ToH

1/2 to 3/4 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
Minced fresh parsley, optional

Directions
In a small skillet, brown beef and onion in oil; drain. Transfer to a
1-1/2-qt. slow cooker.
In a small bowl, combine 1/2 cup water, ketchup, brown sugar,
Worcestershire sauce, paprika and mustard; pour over meat. Cover and
cook on low for 5 hours or until meat is tender.
Combine flour and remaining water until smooth; stir into meat
mixture. Cover and cook 30 minutes longer or until thickened.
Meanwhile, cook noodles according to package directions; drain. Stir
in parsley if desired. Serve with beef. Yield: 2 servings.

Chicken Tortilla Soup I

 Chicken Tortilla Soup I

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion. 

This recipe is from allrecipes.

Super Moist Cornbread

Super Moist Cornbread
Christine0120

1 Stick of butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt

Melt butter in a sauce pan, and add sugar. Cool 2 minutes, then add eggs and beat with an electric hand mixer, or a whisk. In a small cup mix buttermilk and baking soda and add to mixture. Add cornmeal, flour, and salt and mix well. (I also add a can of corn, well drained)
Bake at 375 for 25-30 minutes in greased 9x9 pan.
Variation- 2 cups shredded pepperjack cheese, and some chopped jalapeno peppers (from a jar), cut the sugar down to 1/4 cup.

Garlic-Lime Chicken Fajitas

Garlic lime chicken fajitas its from mccormick brand
OP-4*kowboys
1tsp. minced garlic
1tsp minced onion
3/4tsp ground cummin
3/4tsp oregano leaves
1/2tsp cilantro leaves
1/2tsp coarse ground black pepper
1/4 cup each of lime and orange juices
2tsp olive oil
1/2tsp salt
1 1/2 boneless skinless  breat cut into thin strips
1 medium bell pepper
1 medium onion
8 flour tortillas
Directions mix juices. oil all of spices and salt into small bowl.Reserve 1/4 cup of marinade. Place chicken in large resealalble bag or glass dish with remaining marinade. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium high heat 3 minutes or until lightly brown remove from skillet. Add bell pepper and onion and reserved marinade cook and stir for 5 more minutes or until tender. Return chicken to skillet. Cook 2-3 minutes until heated through.

Bruschetta with Gorgonzola Cheese and Honey

Bruschetta with Gorgonzola Cheese and Honey

Amy (amylz)
Giada De Laurentiis 6 servings.

36 slices (1/2-inch thick) baguette bread, about 1 loaf

1/4 cup extra-virgin olive oil

8 ounces Gorgonzola, sliced

3 tablespoons honey

Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Glazed Peanut Butter Bars

Glazed Peanut Butter Bars
Katie (KatieDid)

3/4 c butter, softened
3/4 c creamy peanut butter
3/4 c sugar
3/4 c packed brown sugar
2 tsp water
2 eggs
1 1/2 tsp vanilla extract
1 1/2 c all-purpose flour
1 1/2 c quick-cooking oats (1 c quick-cooking, 1/2 c old-fashioned)
3/4 tsp baking soda
1/2 tsp salt
Glaze:
1 1/4 c milk chocolate chips
1/2 c butterscotch chips
1/2 c creamy peanut butter

In a large mixing bowl, cream the butter, peanut butter, sugars and water. Beat in eggs and vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-inch baking pan. Bake at 325 F for 18-22 minutes or until lightly browned. For glaze, in a microwave-safe bowl or in a pan on the stove, melt chips and peanut butter; pour over warm bars and spread evenly. Cool completely on a wire rack before cutting. Yield: 4 dozen

Banana Cookie Sandwiches with Peanut Butter Filling

Banana Cookie Sandwiches with Peanut Butter FillingOP: dani.love18 aka Danielle

1 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine, softened
1 cup mashed bananas (about 2 medium)
1 egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
 1 cup Creamy Peanut Butter
 1/2 cup butter
1 cup powdered sugar

Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

Makes two to 2-1/2 dozen sandwich cookies.

Ziti Chicken and Broccoli

1 pound dry ziti pasta
3 cloves garlic, chopped
2 tablespoons butter
1 pint heavy cream
1 (10.75 ounce) can chicken broth
1 cube chicken bouillon
1/4 cup grated Parmesan cheese
salt and pepper to taste
3 tablespoons cornstarch
2 large heads broccoli, steamed
1 (14 ounce) can artichoke hearts in water
6 breaded and fried skinless, boneless chicken breast halves, chopped


In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.

In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.

Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious! 

This recipe is from allrecipes.

Slow Cooker Italian Beef for Sandwiches

 

Ingredients

• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. 

Recipe from Allrecipes.

Roasted Carrots with Cardamom Butter

 

Ingredients

• 4 teaspoons butter, melted
• 2 teaspoons canola oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices

1. Position rack in lower third of oven; preheat to 450°F.
2. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.

Recipe from Eating Well.

Curried Lentil Vegetable Stew

Curried Lentil Vegetable StewErika (MsAnthrope) 

1 medium onion, chopped2 medium carrots, diced
1 sweet potato, peeled and diced
1 medium red bell pepper, diced
4 large cloves garlic, minced
2 cups dry red lentils, rinsed and picked over
6 cups vegetable broth
1 tsp cumin
2 tsp curry powder
Salt and pepper to taste

Combine ingredients in slow cooker.  Cover and cook on low for 8 to 10 hours, or until lentils are very soft and stew is thick. Adjust seasoning to taste.

Chinese Honey Chicken

Chinese Honey Chicken(electricplum)

2-4 chicken breasts
plain flour
oil for frying chicken
SAUCE
1 tbsp oil
1/3 c water
1/3 c lemon juice
2 tsp cornflour
4 tsp sweet chili sauce
2 tsp soy sauce

1 1/2 tsp grated ginger
3 tbsp honey
3 spring. onions, chopped

1- chop chicken into pieces
2- mix sauce ingredients and set aside
3- heat oil
4- fry chicken until crispy
5- add ginger and honey
6- cook for a bit
7- add the sauce and simmer to warm through and coat the chicken well
8- add onions, stir and serve with rice or what ever else you like.

Greek Orange Roast Lamb

 Ingredients

• 1 large orange, juiced
• 3 tablespoons dark French mustard
• 3 tablespoons olive oil
• 4 teaspoons dried oregano
• salt and pepper to taste
• 10 potatoes, peeled and cut into 2-inch pieces
• 1 (3 pound) half leg of lamb, bone-in
• 5 cloves garlic

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
3. Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
4. Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 20 to 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

• If you prefer, use beef or chicken for this dish. Substitute Dijon mustard if you can't find a good dark mustard. 
  Recipe from Allrecipes.

Twice-Baked Potato Casserole

Twice-Baked Potato Casserole Recipe
From Taste of Home

Ingredients
    •    1-1/2 pounds red potatoes (about 6 medium), baked
    •    1/4 teaspoon salt
    •    1/4 teaspoon pepper
    •    1 pound sliced bacon, cooked and crumbled
    •    3 cups (24 ounces) sour cream
    •    2 cups (8 ounces) shredded mozzarella cheese
    •    2 cups (8 ounces) shredded cheddar cheese
    •    2 green onions, sliced

Directions
    •    Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
    •    Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.