Tuesday, July 27, 2010

Swanson Citrus Chicken and Rice

4 skinless boneless chicken breasts
1 3/4 cups Swanson chicken broth
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked regular long-grain white rice
3 tbsp chopped fresh parsley
Sauteed orange slices

Cook chicken in medium nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.

Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes

Return chicken to skillet. Cover and cook 10 minutes or until the chicken and rice are cooked. Stir in parsley.

For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.

Bacon-Wrapped BBQ Chicken

Serves 4

3-4 chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6 slices bacon
2-3 sweet potatoes
1 cup chopped frozen broccoli

In small bowl, combine BBQ sauce with grated apple and lemon juice.

Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Wrap 2 pieces of bacon around each chicken breast. Set to low and cook for 8 hours.

Slit sweet potatoes with knife or vent with fork. Bake sweet potatoesat 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.

Cook forzen broccoli as directed on package.

Serve yummy chicken breast with side of broccoli and sweet potatoes.

Chicken Parmesan with Pasta

Clean Eating recipe

Olive oil cooking spray
2 tsp olive oil
1/2 cup white onion, diced
1 green bell pepper, seeded and diced
2 to 3 cloves garlic, minced
2 tsp dried oregano, divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 tbsp reduced-fat parmesan cheese, grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 4-oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part-skim mozzarella cheese, shredded
8 oz chooked whole-wheat penne(or your favorite pasta)
1/4 cup fresh basil chopped

Preheat oven to 400. Coat a large baking sheet with cooking spray.

Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.

Meanwhile, in a shallow dish, combine pank, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix wil a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat boths ideas. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. bake 20 minutes.

Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until curst is golden brown and cheese is melted and bubbly.

Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.

Skillet Chicken Cutlets with Mushrooms

Clean Eating recipe

1 1/2 lb chicken cutlets (about 6 cutlets)
1/4 tsp salt
1/4 tsp fresh ground black pepper
4 tbsp fresh lemon juice, divided
2 tsp olive oil
1 cup fresh button mushrooms, sliced
2 tbsp italian parsley, chopped
2 tsp whole capers
lemon slices, for garnish (optional)

Season chicken with salt and pepper and drizzle with 2 tbsp lemon juice.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes. Garnish with lemon slices before serving, if desired.

Saturday, July 24, 2010

Chicken Piccata

Taste of Home recipe

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice

Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken over medium heat in butter. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice.

Yields: 4 servings

Inside-Out Cheeseburgers

1/4 cup shredded Cheddar cheese
1/4 cup Gruyere cheese
1 pound 90% lean ground beef
1 tablespoon worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoons freshly ground pepper

Preheat grill to medium high or preheat the boiler.

Combine cheese in a bowl.

Gently mix beef, worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4 inch wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2 inch border. Cover each with one or the remaining patties. Crimp and seal the edges.

To grill: Lightly oil the grill rack. Grilled the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Calories: 250
Total Fat: 16g
Protein: 24g

Cuban Chicken and Yellow Rice

2 tablespoons canola or olive oil
4 boned chicken thighs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 1/2 cups hot water (faucet hot)
1 medium-sized garlic clove, minced
1 (10 oz) package yellow (saffron) rice mix
1/2 pound frozen peas (do not thaw)
2 roasted red bell peppers (from a jar), halved or quartered lengthwise

Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle with salt and pepper, and reserve.

Pour water into skillet, add garlic and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover and cook until liquid is absorbed and rice is tender, about 20 minutes.

Spoon peas on top, in piles or random pattern, then add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes.

Taste for salt and pepper, adjust as needed, and serve.

Calories: 462
Total Fat: 17g
Carbs: 68g
Protein: 24g

Honey Ribs

Allrecipes.com recipe

1 (10.5 ounce) can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey bbq sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs

In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, bbq sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an event amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.

Cover and cook on HIGH for 5 hours or until the meat falls easiy from the bones.

Crockpot Sour Cream Salsa Chicken

Weight Watchers points: 3

4 skinless boneless chicken breast halves
1 package reduced sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning. Top with salsa. Cook on low for 6 to 8 hours. When ready to serve, remove the chicken from the pot. Place about 2 tablespoons cornstarch in a small amount of water. Sitr well. Stir the cornstarch mixture into salsa sauce. Sitr in 1/4 cup sour cream.

170 calories
2 grams fat
28 grams protein

Oreo Balls

Oreo Cookies, a whole package
8 oz cream cheese at room temperature
white chocolate or white almond bark, melted

In food processor, chop Oreo's to a powder. With hand mixer, mix the cream cheese to make smooth. Slowly add cream cheese to oreo powder and mix until blended. Roll into walnut size balls. Freeze or refrigerate for 8 hours to overnight. Melt white chocolate, coat Oreo balls and place on wax paper. When chocolate is set, remove from paper and put in air tight container and refrigerate. Take out of fridge 1 hour or less before serving.

Wednesday, July 21, 2010

Chocolate Peanut Buter Cupcakes

1 pkg (2 layer size) devil's food cake mix
1 cup cold milk
1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1/2 cup peanut butter
1 1/2 cups thawed Cool Whip Whipped Topping
4 squares Baker's Semi-Sweet Baking Chocolate
1/4 cup Planters Dry Roasted Peanuts, chopped

Preheat oven to 350. Prepare cake mix and bake in 24 paper lined muffin cups, as directed on package. Cool only 30 minutes (Cupcakes need to still be warm to fill)

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into small freezer weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag). Insert tip of bag into center of each cupcake; pepe in about 1 Tbsp of the filling.

Microwave whipping topping and chocolate in small microwavable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store in refrigerator.

Makes 2 dozen or 24 servings.

Birthday Cupcakes

1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, softened
3 eggs
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
20-24 flat bottomed ice-cream cones
2 cans(16 ounces each) vanilla frosting
Colored spinkles

Preheat oven to 350. Beat sugar and butter in large bowl with electric mixer on high speed. Add eggs, milk and vanilla; mix well. Combine flour, baking powder, and salt in another bowl. Add to butter mixture; beat on low speed until combined. Beat mixture on high speed until batter is smooth and light, about 3 minutes.

Divide batter among ice-cream cones, filling about 3/4 full. Place cones on baking sheet. Bake until cakes spring bake when centers are gently pressed, 20-25 minutes. Cool completely.

Spread frosting on cooled cupcakes. Top with colored sprinkles.

Zesty Chicken and Pasta

1 pkg (8 oz) fusilli pasta
1/2 cup Kraft Light House Italian Reduced Fat Dressing, divided
1 lb boneless skinless cicken breasts, cut into 1 inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 tbsp chopped fresh parsley
1/4 cup Kraft 100% grated parmesan cheese

Cook pasta as directed on package.

Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 minutes or until vegetables are tender, stirring occasionally.

Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.

Makes 6 servings, 1 cup each

Simple Ranch Chicken Breasts

4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix

Preheat oven to 375.

Spray bottom of 9X13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.

Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.

Place in pan and cook anywhere from 30-60 minutes, depending on your oven.

Mashed Potatoe Bake

Paula Deen recipe

4 cups frozen hash browns
1 (7.6 oz) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings

Preheat oven to 350. Bring a pot of water to a boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2 quart casserole dish. Bake for 35 to 45 minutes. Sprinkel the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

Yields: 8 to 10 servings

Candied Apple Pie Cheesecake

Kraftfoods.com recipe

1 cup crushed Nabisco Ginger Snaps
3 Tbsp butter, melted
1/2 cup plus 2 Tbsp sugar, divided
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
2 tsp vanilla
1/2 cup Breakstone's or Knudsen Sour Cream
2 eggs
1 cup apple pie filling, divided
1/2 cup Planters Walnut Pieces, dividedd
1/2 cup toffee bits, divided

Heat oven to 325. Mix ginger snap crumbs, butter and 2 Tbsp sugar; press onto bottom and up side of 9 inch pie plate.

Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust.

Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 Tbsp Planters Pecan Pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.

Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.

Blackberry Banana Smoothies

Taste of Home recipe
Serves 4

2 cups orange juice
1/3 cup vanilla yogurt
2 medium ripe bananas, cut into thirds and frozen
1/2 cup fresh or frozen blackberries

In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.

Key Lime Margarita Pie

1 1/4 cups crushed pretzels
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
1 envelope Kool-Aid Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz) Cool Whip Whipped Thopping, thawed, divided

Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9 inch pie plate. Refrigerate until ready to fill.

Combine condensed milk, lime juice and drink mix in large bowl ntil well blended. Remove 1/2 cup whipped topping; refrigerate until ready to use. Gently stir in remaining whipped topping. Pour into crust.

Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftoverpie in freezer.

Serves 10.

Thursday, July 8, 2010

White Chicken Chili

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon dried cilantro (or 1 tbsp fresh)
1/8 teaspoon cayenne
1 tablespoon olive oil
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)

1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
2 cups tortilla chips

Heat oil in large skillet on medium-high heat. Add chicken cubes and onions; cook 4 to 5 minutes, stirring. Stir in chicken broth, chiles and spices. Simmer over low heat 15 minutes.

Stir in beans and simmer, uncovered, 5 minutes. To serve, put some tortillas in a bowl, top with chili and top with cheese and sliced green onions, if desired.

Warm Wild Rice Salad

Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 minLevel:
4 to 5 servings. Ingredients
•3 1/2 cups water
•2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
•3 tablespoons butter
•1/2 cup diced onions
•1/2 cup diced celery
•1/2 cup diced carrots
•1/2 red bell pepper
•Salt and freshly ground black pepper
•1/2 cup slivered almonds
•3/4 cup frozen peas
•1 1/4 teaspoons red pepper flakes
•2 tablespoons freshly chopped parsley leaves
Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.

In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.

In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.

Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

Spicy Chicken Lasagna Roll-Ups

These are awesome!

1 jar (26 oz.) spaghetti sauce
1 tsp. Italian seasoning
1 tsp. Crushed red pepper
3 cups shredded or chopped cooked chicken
2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 Eggs, beaten
12 Lasagna noodles, cooked, rinsed and drained

HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.

BAKE 25 min. or until heated through.

Soft Giant Pretzels

Allrecipes.com recipe

1 1/8 cups water (70 to 80 degrees F)
3 cups all-purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons active dry yeast 2 quarts water
1/2 cup baking soda
coarse salt

1. In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
3. Place pretzels on greased baking sheets. Bake at 425 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with water. Sprinkle with salt

Slow Cooker Sweet and Tangy Chicken

Allrecipes.com recipe

2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped 1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast

1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. Cover, and cook on Low for 8 to 9 hours

Shrimp Gumbo Casserole

Recipe courtesy Paula Deen

.Prep Time:10 minInactive Prep Time:--Cook Time:45 minLevel:
6 servings. Ingredients
•1 cup finely chopped onion
•1 cup finely chopped celery
•2 tablespoons olive oil
•2 bay leaves
•1/2 teaspoon dried thyme
•1 teaspoon lemon-pepper seasoning
•1 1/2 teaspoons House Seasoning, recipe follows
•1 cup chicken or fish stock
•1 (14 1/2-ounce) can diced tomatoes
•10-ounce package frozen cut okra
•2 cups shrimp, cleaned, peeled, and deveined
•1 egg, beaten
•1/3 cup milk
•12-ounce package corn muffin mix
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:
1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Savory Bread Pudding with Sausage and Mushrooms

Recipe courtesy Sandra Lee 2009

.Prep Time:15 minInactive Prep Time:30 minCook Time:45 minLevel:
12 mini bread puddings.Ingredients
•Nonstick cooking spray
•1 tablespoon canola oil
•1 (8-ounce) package sliced white mushrooms
•1/2 pound sweet Italian sausage, removed from casing
•4 eggs
•2 cups milk
•1 teaspoon Italian seasoning
•1/2 teaspoon salt
•1/4 teaspoon fresh ground black pepper
•1/2 baguette, day old, cubed
Spray a 12 cup muffin tin with nonstick cooking spray and set aside.

Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.

In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.

Preheat the oven to 325 degrees F.

Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce.

Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce .

Quick Fake-Out Stuffed Eggplant

Recipe courtesy Rachael Ray

.Prep Time:5 minInactive Prep Time:--Cook Time:25 minLevel:
4 servings.Ingredients
•5 small firm eggplants, about 6 to 7 inches long and 3 inches wide or 5 Japanese eggplants about the same size
•5 tablespoons extra-virgin olive oil
•Salt and freshly ground black pepper
•1 pound ground beef or lamb
•2 tablespoons tomato paste
•1 small to medium onion, finely chopped
•3 to 4 cloves garlic, finely chopped
•A small handful raisins
•Splash white wine or chicken stock
•3 to 4 tablespoons toasted pine nuts
•A handful basil leaves, torn or chopped
•3 tablespoons butter
•1 cup bread crumbs
•1/2 cup finely chopped parsley leaves, a couple generous handfuls
•1/2 cup finely grated pecorino cheese or Parmigiano-Reggiano
Heat the oven to 475 degrees F.

Halve 4 eggplants lengthwise. Pour about 1/4 cup extra-virgin olive oil on a rimmed baking sheet. Season the cut eggplant with salt and pepper, to taste, and arrange, cut side down, in the oil. Put in the oven and roast until tender, about 20 minutes.

Peel the remaining eggplant and dice into 1/2-inch pieces. In a large skillet, over medium-high heat, add 1 tablespoon of extra-virgin olive oil. Stir in the beef or lamb, the tomato paste, onions, garlic, diced eggplant and raisins. Season with salt and pepper, to taste. Add the wine or stock, and cook until the eggplant and onions are soft, about 8 to 10 minutes. Remove from the heat and stir in the pine nuts and basil.

While the meat cooks, melt the butter in small skillet over medium heat, add the bread crumbs and toast until golden. Transfer to a bowl and cool.

Stir the parsley and cheese into the bread crumbs and add half of this mixture to the meat.

Remove the eggplant from the oven, flip it over and transfer to a serving platter. Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy bread crumbs over the top before serving.

Peanut Butter Pie - Semi-Homemaker Recipe

Sandra Lee recipe

.Prep Time:10 minInactive Prep Time:2 hr 20 minCook Time:--Level:
8 servings. Ingredients
•1/2 cup peanut butter
•1 cup powdered sugar
•1/4 cup milk
•1 teaspoon vanilla extract
•1 (8-ounce) package cream cheese
•1 (8-ounce) tub whipped topping
•Ice cream topping (recommended: Magic Shell)
•1 cookie pie crust (recommended: Oreo)
In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer. Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour. Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.

Thaw slightly before serving and cut into thin slices because this is a rich pie.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Blueberry Banana Smoothie

1 - 2 - ripe bananas
1 - cup blueberry or vanilla yogurt
1 1/2 cups ice cubes
1 - cup low fat milk, plain or vanilla soy milk
1/2 - 1 cup fresh or frozen blueberries

Add the ice cubes, blueberries and milk to the blender. Blend on ice breaker or icy drink to break up the ice a bit. Add yogurt and bananas and blend until smooth. Pour into glasses and enjoy.

Yields about 4 cups

Mexican Lasagna

Recipe courtesy Rachael Ray

.Prep Time:10 minInactive Prep Time:--Cook Time:20 minLevel:
4 servings. Ingredients
•3 tablespoons extra-virgin olive oil
•2 pounds ground chicken breast, available in the packaged meats case
•2 tablespoons chili powder
•2 teaspoons ground cumin
•1/2 red onion, chopped
•1 (15-ounce) can black beans, drained
•1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
•1 cup frozen corn kernels
•8 (8 inch) spinach flour tortillas, available on dairy aisle of market
•2 1/2 cups shredded Cheddar or shredded pepper jack
•2 scallions, finely chopped
Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Killer Chicken Curry

Recipe from http://coconutraita.blogspot.com/2009/07/killer-chicken-curry.html

This is a great dish to make when you are having people over for dinner as it can easily be prepared in advance and then popped in the oven an hour before you would like to eat.

Serves 4


20 small new potatoes (pebble sized) – washed

1 large onion (chopped finely)
2 cloves of garlic (crushed)
1 cm - 2 cm lump of root ginger (peeled and grated)
1 green chilli (finely chopped)
3 teaspoons of coriander-cumin powder
1 teaspoon of garam masala
½ teaspoon of turmeric powder
½ teaspoon of hot chilli powder (or to taste)
2 teaspoons of sea salt
3 tablespoons of tomato puree
5 spring onions (chopped)
1 small bunch coriander (chopped finely)
3 tablespoons of pure vegetable oil
4 large skinned chicken breast fillets (washed and cubed)
200 ml water
25g butter


Pre heat the oven to 180 degrees centigrade.
Place the potatoes in a saucepan and boil for 10 minutes.

Place the onions, garlic, ginger, green chilli, coriander-cumin powder, garam masala, turmeric, chilli powder, salt, tomato puree, spring onions, 2 large fistfuls of chopped coriander and the oil in a large mixing bowl. Mix together thoroughly.
Add the chicken and mix again.
Transfer into an ovenproof dish with lid – scraping the bowl thoroughly.
Add the par-boiled potatoes, water and butter to the dish. There’s no need to mix here – just let the ingredients sit on top of the chicken.
Put the lid on the dish and put in the oven for 40 minutes. At this point check that the chicken and potatoes are cooked, garnish with the remaining coriander and serve with a green salad and rice or naan bread.

Brown Rice Casserole with Leftover Turkey (or chicken), Mushrooms, Sour Cream, Cheese, and Thyme

Recipe from http://kalynskitchen.blogspot.com/2009/11/brown-rice-casserole-recipe-with.html

2 cups cooked brown rice (long grain brown rice is best)
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

Peanut Butter Cup Bars

Peanut Butter Cup Bars
by Kacey's Kitchen - http://www.kaceyskitchen.com/2009/11/peanut-butter-cup-bars.html

•1/2 cup butter
•1 3/4 cups confectioner’s sugar
•1 cup peanut butter, smooth or chunky, your preference
•3/4 cup graham cracker crumbs (optional, I did not use)
•1/4 cup butter
•1/2 cup semi-sweet chocolate chips
1.Line 8x8 pan with wax paper for easy removal.
2.Melt 1/2 cup butter on low heat. Remove from heat and stir in confectioner’s sugar.

3.Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
4.Melt 1/4 cup butter on low heat. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny.
5.Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
6.Store in fridge or freezer.

Honey Lime Grilled Chicken

Recipe from http://www.mommyskitchen.net/2008/06/honey-lime-grilled-chicken.html

1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice (about 4 limes)
1/2 cup Mr. Yoshidas Gourmet Sweet & Savory
(you can use teriyaki sauce, hoison sauce or pineapple juice
if you cannot find Mr. yoshidas sauce. I get mine at Sam's club
4 - (4 ounce) boneless, skinless chicken breast halves

In a resalable gallon size zip lock bag or shallow glass container, combine the honey, soy sauce, lime juice and Mr. yoshidas sauce; mix well. I have found it a lot easier to juice the limes if you zap them in the microwave for about 20 seconds and then roll them under your hand on the counter a bit to soften up. Rinse and clean your chicken and cut off any fat. Make sure you wash your hands when you are finished handling the chicken. Add chicken and turn to coat, I leave a couple halves of the limes in the marinade. Seal bag or cover and refrigerate for at least 8 hours or overnight. Drain and discard marinade. Grill chicken uncovered, over medium heat until chicken is cooked and juices run clear.

Ginger-Garlic Fish in Parchment

Recipe courtesy Rachael Ray, 2008

.Prep Time:15 minInactive Prep Time:--Cook Time:14 minLevel:
4 servings. Ingredients
•Parchment paper
•4 (6 to 7-ounce) portions sea bass
•Salt and freshly ground black pepper
•1 bunch scallions, cut into 3-inch pieces on an angle
•1/2 pound shiitake mushrooms, stemmed and sliced
•3 to 4-inch knob ginger, peeled and thinly sliced
•4 large cloves garlic, peeled and thinly sliced
•3 tablespoons honey
•2 tablespoons rice wine vinegar
•3 tablespoons tamari sauce
Preheat oven to 375 degrees F.

Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

Five Layer Bars

Recipe courtesy Paula Deen

.Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:30 minLevel:
about 30 bars. Ingredients
Five Layer Bar Mix:
•1/2 cup chopped pecans
•1 cup butterscotch morsels
•1 cup shredded coconut
•1 cup semisweet chocolate morsels
•1 1/2 cups graham cracker crumbs
•1 jar Five Layer Bar Mix
•1/2 cup (1 stick) butter, melted
•1 (14-ounce) can sweetened condensed milk
In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.

Preheat oven to 350 degrees F.

Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

Farmhouse Hash with Pot-poached Eggs

Recipe courtesy Sandra Lee 2009

.Prep Time:15 minInactive Prep Time:--Cook Time:12 minLevel:
4 servings.Ingredients
•1 tablespoon canola oil
•1/2 medium yellow onion, diced
•1 carrot, diced
•2 stalks celery, diced
•2 large red potatoes, small diced
•1/2 pound sweet Italian sausage
•1 teaspoon paprika
•1 teaspoon chopped garlic
•1/2 teaspoon red pepper flakes
•Salt and pepper
•1 teaspoon white vinegar
•4 eggs
Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.

Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.

Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

Use the leftovers from this recipe to make Farmhouse Hash Taquitos.

Family-Favorite Cheeseburger Pasta

Taste of Home recipe

4 ServingsPrep/Total Time: 30 min.Ingredients
1-1/2 cups uncooked whole wheat penne pasta
3/4 pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 teaspoon steak seasoning
1/4 teaspoon seasoned salt
3/4 cup shredded reduced-fat cheddar cheese
Chopped green onions, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. Yield: 4 servings.
Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

Nutrition Facts: 1-1/2 cups equals 391 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 759 mg sodium, 43 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Chicken Lasagna

Recipe from http://comeandpeek.blogspot.com/2008/05/weeknight-easy-chicken-lasagna.html

1 whole chicken
12 lasagna noodles
1 c. sour cream
1/2 c. ricotta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. sharp cheddar cheese, shredded
1/2 c. shredded fresh parmesan cheese
2 t. minced garlic
fresh cilantro

**Optional:I think this would be delicious with some spinach added in. Unfortunately Rich will not touch the stuff, so I don't add it!

Boil the noodles according to package instructions; make sure to add 2 T. oil to the pan to prevent noodles from sticking together. Rinse in cold water and set aside.

Shred the chicken from the bone:

Mix the cream soups, sour cream, ricotta, garlic, and cilantro together until well combined.

Layer in a greased baking dish:
4 noodles (spread a little sauce in the pan before adding them):

Next seal the noodles in with a layer of the sauce followed by the chicken and 1/4 of the cheese:

Repeat the layers until you have 3. On the top sprinkle the remaining cheese along with the parmesan cheese:

Bake in a 350 oven for 30 minutes or until cheese is melted. Do not overbake it or the noodles will be rubbery and dry and just gross!

I love making a pan of this version and a pan of regular Italian lasagna when having guests. They can have one of each!

Crunchy Noodle Salad

2006, Ina Garten, All Rights Reserved

.Prep Time:10 minInactive Prep Time:--Cook Time:25 minLevel:
6 servings. Ingredients
•Kosher salt
•1/2 pound thin spaghetti
•1 pound sugar snap peas
•1 cup vegetable oil
•1/4 cup rice wine vinegar
•1/3 cup soy sauce
•3 tablespoons dark sesame oil
•1 tablespoon honey
•2 garlic cloves, minced
•1 teaspoon grated fresh ginger
•3 tablespoons toasted white sesame seeds, divided
•1/2 cup smooth peanut butter
•2 red bell peppers, cored and seeded, and thinly sliced
•4 scallions (with and green parts), sliced diagonally
•3 tablespoons chopped fresh parsley leaves
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.


Vegetable Beef Soup

From http://www.mommyskitchen.net/2008/12/crock-pot-vegetable-beef-soup.html

1 1/2 to 2 lbs stew meat, chuck eye, or hamburger
(add spices to your taste)
1 Bay Leaf
1 tsp Paula Deens house seasoning
1/8 t seasoning salt/Lawry's
1 pkg dry onion soup mix
4 - 5 Cups hot water
1 - 14 oz can beef broth
1 8 oz can tomato sauce
1 Tablespoon Worcestershire Sauce , Country Bobs sauce or Kitchen Boutique
2-3 celery sticks chopped
1 cup carrots, sliced
1 - 16oz Bag Frozen Mixed Vegetables
1 - 15 oz can diced tomatoes
4-5 Potatoes Diced

Brown meat in a bit of oil if using beef then drain. If you are using hamburger just brown and drain the meat. add to the crock pot. Then add water, tomatoes, broth, spices, onion soup and sauces. I let the meat cook for about 2 hours then add all the vegetables and cook on low for about 6 hours. Remove bay leaf and serve. Garnish with Parmesan cheese if you wish.

Creamy Baked Chicken and Wild Rice Casserole

Recipe courtesy Sunny Anderson, 2009

.Prep Time:15 minInactive Prep Time:--Cook Time:1 hr 10 minLevel:
8 servings.Ingredients
•6 tablespoons unsalted butter, plus more for casserole dish
•5 cups water
•1 sprig fresh thyme
•1 bay leaf 2 tablespoons salt
•2 boneless, skinless chicken breasts
•1 1/3 cups wild rice
•6 tablespoons dark brown sugar
•1 cup cranberries, fresh or frozen
•2 tablespoons chopped fresh rosemary leaves
•1/4 cup bread crumbs
•5 ounces button mushrooms, quartered, (about 2 cups)
•1 small onion, chopped
•2 1/2 cups heavy cream
•1/2 teaspoon ground cinnamon
•2 cups shredded Gruyere cheese
•Freshly ground black pepper
Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish.

In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.

Chicken Cutlets with Orange and Arugula

Recipe courtesy Rachael Ray

.Prep Time:15 minInactive Prep Time:--Cook Time:15 minLevel:
4 servings. Ingredients
•1 1/2 cups bread crumbs
•1/2 cup grated Parmigiano-Reggiano
•A little fresh grated nutmeg
•A handful flat-leaf parsley, finely chopped
•1 orange, zested
•1 cup all-purpose flour
•3 eggs, beaten
•4 small boneless, skinless chicken breasts, about 6 ounces each
•Salt and freshly ground black pepper
•Olive oil or vegetable oil, for frying
•2 seedless oranges
•2 yellow or orange tomatoes, seeded and diced
•1 sprig fresh oregano, leaves finely chopped, optional
•1/2 small red onion or 2 to 3 scallions, chopped
•2 tablespoons extra-virgin olive oil
•4 cups baby arugula leaves
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.

Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.

Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.

While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.

Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.

Boston Fudge Cake with Fudge Sauce

Recipe courtesy Paula Deen

.Prep Time:15 minInactive Prep Time:--Cook Time:45 minLevel:
9 servings.Ingredients
•2 cups brown sugar
•1/2 cup shortening
•1 cup buttermilk
•1 teaspoon vanilla
•2 squares unsweetened chocolate, melted
•3 eggs
•2 cups sifted all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon salt
Fudge Sauce:
•1 bar German chocolate
•1/2 square unsweetened chocolate
•1 stick butter
•3 cups unsifted powdered sugar
•1 2/3 cups evaporated milk
•1 1/4 teaspoons vanilla extract
Preheat oven to 350 degrees F.

Grease and flour a sheet pan.

To make the cake, cream together sugar, shortening; add buttermilk and vanilla. Add melted chocolate, and eggs, 1 at a time; beat for 2 minutes. Sift together dry ingredients, add to creamed mixture. Beat an additional 2 minutes. Pour into prepared sheet pan. Bake for 35 minutes.

To make the sauce, melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar, alternately with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over cake.


Honey Cornbread Muffins

Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:15 minLevel:
12 muffins. Ingredients
•1 cup yellow cornmeal
•1 cup all-purpose flour
•1 tablespoon baking powder
•1/2 cup granulated sugar
•1 teaspoon salt
•1 cup whole milk
•2 large eggs
•1/2 stick butter, melted
•1/4 cup honey
•Special equipment: paper muffin cups and a 12-cup muffin tin
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Blueberry Sauce

2006, Ina Garten, All Rights Reserved

.Prep Time:2 minInactive Prep Time:--Cook Time:15 minLevel:
1 cup. Ingredients
•1 1/2 pints fresh blueberries, rinsed
•1 cup vanilla sugar
•1 tablespoon fresh lemon juice
Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

Berry Berry Turnovers

Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:25 minLevel:
8 turnovers. Ingredients
•4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed
•4 1/2 cups (about 1 1/2 pounds) fresh blueberries, cut into 1/2-inch pieces
•4 tablespoons cornstarch
•3/4 cup sugar
•1/4 teaspoon salt
•1/4 cup orange juice
•1 package frozen puff pastry, thawed
•All-purpose flour, for dusting
•1 egg, beaten
•Confectioners' sugar, for dusting
Preheat oven to 400 degrees F.

In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.

Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.

Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

Cheesy BBQ Chicken

(Copy Cat Chili's Monterey Chicken)

4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or homemade)
Shredded Cheese
(cheddar or colby jack shredded cheese blend)

Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge from about 30 minutes. Preheat oven to broil HI, with rack 4 inches from heat In a large oven proof skillet( I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about 4 minutes per side. Pour some BBQ sauce over chicken. Place desired amount of onions on the chicken. Cover with cheese (how ever much you want) Place bacon on top. I stuck a toothpick or two through the bacon to keep it from curling while broiling. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 on a instant read thermometer. If after you have broiled th chicken it still isnt cooked through, lower the temp to 450 and cook till juices run clear.

How to Caramelize Onions

Preheat oven to 425 Thinly slice your desired amount of onions. Coat lightly with vegetable oil Season with salt and pepper. In a dutch oven or casserole dish fitted with a lid, bake for around 1 hour, or until desired color is reached Make sure you stir them every 15 minutes so they don't burn.

Basil and Tomato Green Beans

Recipe courtesy The Neelys

.Prep Time:10 minInactive Prep Time:--Cook Time:15 minLevel:
4 to 6 servings. Ingredients
•2 pounds green beans, ends trimmed
•2 tablespoons butter
•1 large shallot, chopped
•1 teaspoon red pepper flakes
•Salt and freshly ground black pepper
•1/4 cup white wine
•1 medium tomato, diced
•2 tablespoons fresh basil leaves, chiffonade
Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.

In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste

Baked Potato Soup

Cooking Light recipe

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Information
Calories:329 (30% from fat)
Fat:10.8g (sat 5.9g,mono 3.5g,poly 0.7g)

Asian Grilled Salmon

Print Recipe .
Asian Grilled Salmon
2001, Barefoot Contessa Parties!, All Rights Reserved

.Prep Time:5 minInactive Prep Time:20 minCook Time:9 minLevel:
6 servings.Ingredients
•1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
•2 tablespoons Dijon mustard
•3 tablespoons good soy sauce
•6 tablespoons good olive oil
•1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Asiago, Potato, and Bacon Gratin

Cooking Light recipe

Yield: 6 servings

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Nutritional Information
Calories:250 (30% from fat)
Fat:8.2g (sat 4.6g,mono 2.7g,poly 0.5g)

Apple Pound Cake

Recipe courtesy Sunny Anderson, 2009

.Prep Time:15 minInactive Prep Time:30 minCook Time:1 hr 30 minLevel:
16 to 20 slices.Ingredients
•5 jumbo-sized eggs, separated
•1 cup buttermilk
•4 sticks butter, plus 1 tablespoon, for pan
•3 cups cake flour, plus 2 tablespoons, for pan
•1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
•1/2 teaspoon ground cinnamon
•1 teaspoon lemon juice
•2 1/2 cups sugar, divided
•1 teaspoon vanilla extract
•1 teaspoon lemon extract
•3 teaspoons baking powder
•Special equipment: 10-inch Bundt cake pan
Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)

Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.

In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

Apple Cinnamon Oatmeal Casserole

Paula Deen recipe

I have made this recipe and we really liked it.

2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping, recipe follows

Preheat the oven to 350 degrees F. Grease a medium casserole dish.

Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook’s Note: If the casserole seems dry, add milk to moisten.

Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.

Cinnamon Oat Nut Topping:

1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top

Combine all ingredients in a small bowl until well combined

Recipe courtesy Susan Greene, aka Bubbles

Servings: 4-6
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Easy

Garlicky Shrimp Gratin

I found this recipe from http://dailyfillblog.com/blog/15-minute-garlicky-shrimp-gratin.html. It looks awesome and can not wait to try it.

A fantastic simple gratin of sweet shrimp, earthy mushrooms, slivers of green onion, and the bite of fresh garlic, all topped with bread crumbs and baked until bubbly and crispy. You can make one large gratin or four individual ones if you want an excuse to use cute little gratin dishes. If you buy peeled and de-veined shrimp, this recipe takes less than 15 minutes to prepare.

Adapted from Jacques Pepin's "Little Shrimp Casseroles" in Fast Food My Way, 2004.

Serves 4.

1 1/4 lb. shrimp, peeled and de-veined
4 tsp. fresh garlic, minced
1/2 cup green onion, minced
1 cup button mushrooms, small dice
1/2 tsp. kosher salt
freshly ground black pepper, to taste
4 Tbs. unsalted butter, melted
1/4 cup dry white wine
1 1/2 Tbs. canola oil
1 cup panko (see note)

Heat the oven to 425F.

Grease a 4-cup capacity shallow gratin dish or casserole dish. (Or use four 1-cup dishes.) Add the shrimp, mushrooms, green onion, salt, pepper, melted butter, and white wine. Stir to coat and evenly distribute the shrimp.

In a separate bowl, combine the bread crumbs and oil. Toss to coat. Sprinkle crumbs over the gratin.

Bake 10-15 minutes or until the topping is nicely browned the shrimp are cooked through. The cooking time will vary based on the size of your shrimp and baking dish. You should be able to hear the liquid bubbling a little when it's done.

Note: Panko are Japanese-style bread crumbs, which are very flaky and crisp easily. They can be found in the Asian section of most supermarkets. Pepin calls for fresh bread crumbs, made by putting sturdy white bread in a food processor.