OK --1st off I know it's an UGLY picture!!  I know!!  But this is soooooo yummy that no matter how ugly it is you will soon make this one of your FAVORITE breakfast foods ever!!  (EVER!!)

My mom gave me this recipe.  We used to eat this at a place called The Oak Table Cafe where we lived in Sequim WA.  My mom ask what was in it & they told her, so she went home & made it.  We've been making it on special occasions ever since.  I made it Thanksgiving weekend for our family.

1. Croissants (I used mini ones) - cut in 1/2

2. Fresh Spinach

3. Fresh Mushrooms Sliced

4. Eggs for Scrambling (I added a little milk to mine)

5. Onion Choped (I used sweet yellow)

6. Cooking Sherry

7. Salt/Pepper

8. Olive Oil

Hollandaise Sauce -- See Recipe HERE

You'll need : Eggs, Butter, Lemon, Cayenne, Salt

Put oil in skillet, cook onions until clear.  Add mushrooms & spinach & sherry.  Cook until almost done.  Add egg mix & cook eggs until scrambled, done, & mixed w/ veggies.  Add salt & pepper.  Keep warm in skillet while you make sauce.

Once you've made sauce, put croissants on plate cut in 1/2 & top w/ egg mix, then pour sauce on top - serve hot & immediately! 

Chicken stuffed w/ goatcheese & asparagus

1. Chicken breast (the # that you need)

2. Goat cheese (garlic or herb rolled is best)

3. Asparagus stalks

4. 2 TB Olive oil

5. 1/4 Cup Chicken broth

6. Salt/pepper

7. 1-2 cloves Garlic chopped

8. Kitchen string or wooden toothpicks

Take your asparagus and blanch it for a few minutes. Then take each chicken breast & cut in half leaving a "hinge" on one side of the breast. In pan heat oil and garlic. Put a layer of cheese & a few stalks of asparagus in each breast. Use something to keep the chicken closed. Salt & pepper each side of chicken breast. Place chicken in pan & cook in oil for 6 minutes. Once 6 minutes is up, turn chicken breast & then add chicken broth. Cover frying pan & cook additional 6 minutes.

Wrapped Asparagus

I made these for the teachers lunch the other day and had a ton of people ask how to make them, so I thought I'd pass it along. There really is no "recipe" but they are yummy, and easy to make, fun to take to a party & we even ate them for dinner with side of couscous & bread.

1. Asparagus stalks (how ever many you want to serve)

2. Thin sliced prosciutto (I ask the deli to slice it very thin)

3. Thin sliced swiss cheese (Again I ask the deli to slice very thin)

Blanch the asparagus for a few minutes just to take the major "crunch" out. Put in cold water to stop the cooking process.

Take a slice of swiss & wrap around each stalk & then cover with a slice of prosciutto. (many times the cheese & proscuitto are too long so I cut each of them in 1/2 & wrap each stalk w/ only 1/2 of each)

Bake at 350 for about 15 minutes or so. You just want to melt the cheese & "toast" the meat a little bit. Serve warm.

I even count the # of stalk I have & ask the delli for #'s. Like if I have 30 stalks of asparagus I'll ask for 15 slices of prosciutto & swiss.

gnocchi with prosciutto and asparagus

Ingredients

• 5 thin slices prosciutto di Parma, roughly chopped
• 4 tablespoons butter
• 1/4 cup freshly grated Parmigiano-Reggiano
• fresh asparagus, cut into bite sized pieces, steamed
• Gnocchi, recipe follows
• 
  

Directions ( i didn't know how to do this, so just in case you didn't here's info)

Steaming asparagus is quick and easy. If you want to get fancy though, you can buy a special asparagus steamer that will allow for steaming the asparagus upright. A steamer basket will also do the trick nicely though and costs a lot less.

Once you have removed the woody stems and washed your spears, place them in the steamer basket, put some water in the bottom of your saucepan and place the steamer inside it. Put the lid on and let them steam. Depending on how tender you want your spears, they should be ready in about 2-3 minutes. They'll be done when they've turned bright green and are fork tender.

If you don't have steamer basket, you can bundle the asparagus together with some twine and stand them upright in a pot with about an inch of water in it. This will ensure that the tips of the asparagus are steamed and not boiled.

THEN!!!!!-

In a large saute pan heat the butter, add the cooked gnocchi, tossing gently in the butter. Add the Parmigiano-Reggiano tossing to combine, once the gnocchi are coated with the butter and cheese, remove the pan from the heat and add the prosciutto and steamed asparagus tossing to combine. Finish the dish with a small dusting of freshly grated Parmigiano-Reggiano and serve immediately. Yummy!!!!

Gnocchi: (if you're like me, skip to the bottom)

• 3 pounds baking potatoes, like russets
• 2 cups all-purpose flour
• 1 extra large egg
• Pinch salt
• 1/2 cup canola oil

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto cleanpasta board.

Boil 6 quarts of water in a large stock pot.

Make well in center of potatoes and sprinkle with the salt and all the flour. Crack the egg into the center of well and using a fork, incorporate the potatoes, salt, flour and egg. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Kneadgently another 4 minutes until ball is dry to touch.

Roll baseball-sized balls of dough into 3/4-inch diameter rods. With a knife, cut the rods into 1-inch long pieces. Lightly roll pieces off of the back end of a fork, or the concave side of cheese grater, until all the pieces are finished. Drop these finished pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming rods, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them with a spider or skimmer and place them in a bowl with a 1/2-cup of canola, tossing to coat so they don't stick together.

Gnocchi can be made up to 48 hours ahead. Before cooking thegnocchi, set up ice bath with 6 cups ice and 6 cups water. As the gnocchi cook and are floating in the boiling water, remove them with a spider or skimmer and place them into the to ice bath. Let sit several minutes in bath and drain from ice and water. Toss with 1/2-cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

I'm too lazy to make this, so just buy already made gnocchi (i love spinach gnocchi with this but the regular flavor is TOTALLY fine) and follow the directions on the package on how to make them.

Melissa's Crockpot Ideas

Jen -- I love using my crock-pot. It gets more use in the winter -- because of all the soups -- I'll try not to put too many of my soup recipes as I'm sure you have a lot of those, but it's great for summer too!! Here are some of our favorites...hope there aren't a lot of duplicates from what you already have! I will also pre-warn you.... I am NOT a person that likes to do a lot of "pre-cooking" things before the crockpot. The only thing I usually am willing to do is used pre-cooked shredded chicken (because I have alot of that pre-frozen from previous whole chicken). I'm just lazy that way! :) I will use pre-cooked meat (like meatballs, or kielbasa sausage) or raw that can fully cook in the crockpot.

I don't know if you remember this ... but a year (maybe 2) ago there was a woman who used her crockpot 365 days out of the year -- one recipe a day (not all were "main" dishes). She had a blog. I used it back then for ideas -- she no longer does one a day, however she still has her website and she does post occasional new recipes -- you can also go back & look at her whole year of crock-pot recipes. Her webpage is HERE . She has some great ideas!!

Crockpot Fajitas

1. Sliced Peppers (yellow, red, green)
2. Sliced Onion (I use sweet yellow)
3. Chicken breast (or strips)
4. 1 jar salsa
5. "Mexican spices" use a large pinch of which ever combination you like
(chili powder/cumin/ paprika / garlic powder / oregano / red pepper)
6. Sour cream
7. Avocado
8. Whole wheat tortillas
9. Shredded cheese (sometimes we add, sometimes not)

Add 1st 5 ingredients into crock pot. At about the 4-5 hour mark you can open & "shred" chicken with a fork & let cook final hour. HOWEVER you do not have to shred until the end in case you're not home to do so an hour early. Cook on low about 5-6 hours. It will be slightly "watery", when done however I just scoop out with a slotted spoon. Spoon into tortillas and top with sour cream, cheese, and avocado.


Crockpot Lasagna

1. Lasagna Noodles (keep dry .... not cooked)
2. Sauce (jar or home-made - can use meat or non-meat - meat must be pre-cooked)
3. Fresh spinach (you can leave out, but I LOVE spinach in mine)
4. Ricotta cheese
5. Mozzarella cheese (shredded)
6. Italian spices (again use pre-mixed or combo of your own)
(oregano, basil, marjoram, sage, garlic)
7. Salt & pepper

Mix Ricotta cheese w/ spices & salt & pepper. Start w/ scoop of sauce on bottom of crockpot. Layer dry noodles (fit as best you can) top w/ sauce/meat, next top w/ layer of spinach, next layer scoop of sauce. Keep layering until you end & top all with layer of mozzarella cheese. Cook for 3-4 hours on low.


Creamy Corn & Chicken Chowder

2 cups cooked & shredded chicken
1 cup milk
2 cups chicken broth
15oz can Mexi-corn
4oz cream cheese cubed
1 red bell pepper chopped
1/2 can green chilies
Mexican shredded cheese

Place all items BUT shredded cheese in crock-pot & cook for 5 hours on low. Serve w/ shredded cheese on top.


Sausage/Potato/Cabbage

1 Kielbasa sausage (I use turkey) cut into slices
1/2 cabbage cut into thick shreds
4-5 potatoes sliced med thick slices
1/2 onion cut in thin slices
1/2 c chicken broth

Layer w/ potatoes first, cover with broth, then onion, then cabbage, then top w/ sausage. Cook for 6hr on low. Your potatoes should be cooked through & cabbage should be "wilted".


Stuffed Peppers

1. 1lb ground turkey
2. 1/2 onion chopped
3. 1/2 - 1 Tbs Garlic powder
4. 1/2 c shredded carrot (finely shredded more like grated)
5. 1/4c Parmesan cheese
6. Salt & Pepper
7. 3 Tbs Tomato paste
8. 1/2 c uncooked rice (I use brown, you can use white too)
9. Ketchup
10. Brown sugar
11. Green peppers (tops evenly cut off & seeds & veins removed)
12. 1/4 c chicken broth

Mix first 7 ingredients together in a bowl. (Some people use 1 egg in this recipe too - I've heard it's fine & I've heard some people say don't do it unless you're cooking in the oven to ensure the egg gets totally cooked...so I'm leaving it off this recipe). Stuff mix into pepper shells. Place in crockpot & put tops on peppers. I pour a little chicken broth on bottom to ensure the bottom of my peppers don't scorch during cooking. (but you don't need much...enough to put THIN layer on bottom) Cook on low for 5-6 hours.

Then, I mix ketchup & brown sugar during last hour of cooking I place a "dollop" on top & keep cooking...just for extra flavor -- it's what my mom always did when she made them when I was a kid, so it's not something you have to do.

(I've also heard about making "Mexican flavor" stuffed peppers -- make it w/ corn instead of shredded carrots, add salsa instead of tomato paste, and Mexican spices instead of garlic. Maybe even use a Mexican flavor rice. Then, top w/ a pepper jack or Mexican type cheese. I've never done this, but I've seen recipes for it.)



Some Basic Things

1. Whole chicken (spices, olive oil, salt+pepper) w/ veggies
2. Pork Tenderloins (use a olive oil, soy, garlic, Worcestershire (sp?), onion marinade)
3. Boneless pork ribs (put in w/ BBQ sauce & shred w/ fork for sandwich)
4. Pre-cooked meatballs (or you can make your own ahead of time) put frozen in crockpot w/ duck sauce (Chinese orange colored sauce) & heat through - serve over cooked rice.
5. Brown Beans (Dried brown beans w/ water (and/or broth mix) enough to cover & dash of pepper) + a small ham-hock (this is just for a little flavoring). I always served it with onions on top & cornbread on side....Oh how I MISS my beans :(

Crockpot Meals

Hi Ladies!  I have been feeling very convicted to truly rest on Sundays.  This is difficult because I still want to have something prepared for my family to eat.  So I have decided that I want to start putting a meal together on Saturday in the crockpot and cooking it on Sunday.  The only problem is that I have very few crockpot meals in my recipe book!  If you wouldn't mind sharing some of your favorite crockpot recipes I would greatly appreciate it.  I am trying a Crab and Corn Chowder on Sunday...I will post once I know how it turns out!!  Thanks!! 

Chicken Foil Packs

Chicken Foil Packs

Served over orzo, but could be served over rice.  This was very tasty!

(Sorry no picture!!)

2 chicken breasts cut into 1/4 in. strips crosswise

1 bunch asparagus cut into 1 in. lengths

4 carrots cut into rounds and steamed

1/2 cup onion thinly sliced and sautéed

2 T melted butter

2 T lemon juice

1/2 tsp tarragon

1/4 tsp cayenne pepper

Aluminum foil

1.  Preheat oven to 450˚.  Tear 4 pieces of foil for each individual serving. 

2.  Arrange sliced chicken in center of foil and season with salt and pepper.  Top with equal amounts of asparagus, carrot and onion. 

3.  Combine remaining ingredients.  Pour equal amounts of butter mixture over each.

4.  Fold foil and seal pack tight.  Arrange foil packs in a single layer on a baking sheet.  Bake 20 minutes.

Gnocchi w/ creamed spinach

Please forgive me....I do not have exact measurements!! The Milk & butter & broth are close estimates & the salt/pepper & nutmeg are to taste :(

1 pkg gnocchi

1 pkg fresh spinach

1/2 cup chicken broth

1/2 cup milk (I used skim)

2tb corn starch

1/2-3/4 cup mozzarella cheese (shredded)

1Tbs butter

salt

pepper

nutmeg

Cook gnocchi and spinach in boiling water. Cook "just until cooked". Drain. In pan melt butter. Add chicken broth. Add corn-starch to milk. Add & stir. Add dash of salt/pepper & nutmeg. Stir in cheese until starts to get thick. Move gnocchi and spinach to casserole dish. Add cream sauce & stir. Bake @ 400 deg. until slightly brown & bubbly on top.

I know, again this is not extremely healthy, however if you use skim milk & part skim cheese it's not so bad.

You could serve it as your main dish with a green salad but we served it as our side dish with broiled salmon tonight.

Pumpkin Dip and Ginger Cookies

This is probably one of my favorite fall recipes.  Pumpkin Dip served with Green Apple Slices and Homemade Ginger Cookies.  You can always replace the Ginger Cookies with some store bought Gingersnaps. 

Pumpkin Dip

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon frozen orange juice concentrate

Directions

1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Ginger Cookies

Ingredients

• 2/3  cup  plus 3 tablespoons sugar, divided
• 1/4  cup  plus 2 tablespoons stick margarine, softened
• 1/4  cup  molasses
• 1  large egg
• 2  cups  all-purpose flour
• 2  teaspoons  baking soda
• 1  teaspoon  ground ginger
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  ground mace
• Cooking spray

Preparation

Preheat oven to 350°.
Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg; beat well.
Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.
Shape each portion of dough into 26 (1-inch) balls; roll in 3 tablespoons sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.

Blizzard Party Mix

I normally make caramel corn for Halloween, but my family never eats it.  I end up being left to eat what I can and then toss the rest.  This year I decided to forgo the caramel corn and make this party mix instead and the family definately helped eat it!!

Blizzard Party Mix

2 cups Rice Chex cereal
2 cups small pretzel twists
1 cup dry roasted peanuts
1 cup (about 20) coarsely chopped caramels
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels

1. Spray 13 x 9-inch baking pan with nonstick cooking spray.
2. Combine cereal, pretzels, peanuts and caramels in large bowl.
3. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly.
4. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces.

Makes 8 servings.

Seafood Pasta

Ok ... this is not "totally healthy" -- but it does have seafood (good for your right?) and I made a few changes to make it a little healthier than the recipe. The original recipe can be found HERE .

Here are my changes :

Instead of 1c heavy cream : 1/2 cup half&half + 1/2 cup skim milk w/ cornstartch
Instead of regular pene : I used Whole wheat "no-yolk" noddles
Instead of 1/4 c butter : I used 3 Tbs (one Tbs less)
Instead of white pepper : I used black (don't have white)
I skipped the parsley - didn't have it.

Chicken/Asparagus/Pesto Pasta

First off this is EASY!! And my whole family loves this!!

1lb of chicken cut into chunks (sometimes I use less chicken for the 3 of us)

1 bundle of asparagus cut into pieces

1/2-1 box whole wheat pasta

1/2 jar (or fresh) pesto

1/4 c fresh parm cheese

olive oil

basil

garlic (powder or fresh minced)

Cook your pasta according to directions. Take chicken chunks & put drizzle of oil & dash of salt/pepper/garlic & basil over & toss. Put on cookie sheet & broil for 10 minutes. Add asparagus & drizzle & add spices again (if needed). Broil about 10 more minutes. Drain pasta & add back to pan. Remove chicken & asparagus from oven & add to pasta. Add pesto & toss. Top with cheese & serve.

"Healthy" Bean & Mushroom Burrito

This recipe is a mix of one I found on the Internet searching for "organic recipes" and some changes I made on my own. It was good. (and YAY! I got to eat beans!! - Mike had to work until 11pm, so I treated myself - and Anne Marie - to a "healthy-Taco-Bell" option from home) Please realize there is NO EXACT MEASUREMENTS -- these are guesses & it depends on how many people you're serving!! It was just two of us!

whole wheat tortillas

organic re-fried beans (you can use w/ chili's, but we did not)

chopped peppers (you can use jalapeno, but we used red pepper to keep the "heat" down)

chopped onion

portabella mushrooms chopped

tomatoes chopped

avocado chopped

shredded cheese (we used white-sharp-cheddar)

sprouts (we used broccoli sprouts)
cumin

cheyenne powder or chili powder (I used cheyenne)

salt

olive oil

* In sauce pan put in olive oil & add onions - cook until tender. Add chopped pepper & chopped mushrooms. Cook a few more minutes until those are tender. Add re-fried beans (depending on how many people you're serving). Heat through. Add cumin, chili-powder (or cheyenne) & salt. Stir well. Add to whole wheat tortillas & top w/ cheese, tomatoes, sprouts & avocado. Wrap like burrito & serve!

Potato & Corn Chowder

Not my picture -- my mother came over for dinner & I did not have time to take a picture of ours, but I have to say it looks fairly close to this picture!!

3-4 slices apple-wood bacon (I used organic hickory smoke)

1 1/2 diced onion

1 tsp fresh thyme (I used dried)

3 garlic cloves minced

4 cups fresh corn (I used organic frozen & thawed it)

2 cups low-sodium chicken broth

1/2 cup 2% milk (I used skim - so I added a little corn-starch to it)

1/2 cup 1/2 & 1/2 (I used the lighter version)

10 oz of fingerling potatoes sliced (I used golden organics & cut in slices in 1/2)

1/4 tsp salt

1/4 tsp pepper

Cook bacon in large dutch over or soup pot. Cook until well done & take out & crumble & set aside. Then cook diced onion in bacon "juice" until tender & caramelized. Add garlic, thyme and then corn to pan & cook for about 1 minute stirring regularly. Put in milks, broth & potatoes. Bring to a simmer & cook until potatoes are tender (not mushy --- about 10 minutes or so).

Then, take about 2 cups out - place in blender (make sure the lid has air hole & is not airtight or the heat will blow lid off blender!!!!!) Blend until mix is smooth. Return to soup pan & add salt & pepper. Let simmer on low for a bit longer to thicken.

Serve in bowls w/ crumbled bacon & extra fresh thyme on top.

"Ya'll" are yummy cooks!!

Ok -- I just had to say that I've now made :

1. Spaghetti squash
2. Chicken & Artichoke "open face sandwiches" (that's our new word for them)
3. Roasted Cauliflower

These were all Y-U-M-M-Y!!

Just in case anyone was wondering if these things are helping out w/ daily dinners -- they sure are in my house -- and now we have some new "fav's" to keep in our recipe book!!

Love,
Melissa

Honey Mustard Salmon

4 (4oz) salmon steaks (I used a full pound fillett)

1 TB lemon juice

Cooking spray

1/4 c Dijion mustard

3 TB honey

2 TB low-fat plain yogurt

Brush salmon w/ lemon juice. Spray grill w/ cooking spray & heat to medium heat. Place salmon on rack & grill uncovered for about 6 minutes on each side. (Until flaky w/ fork)

Combine dijion mustard, honey & yogurt in bowl. Microwave on high for 1 minute. Spoon sauce over salmon when ready to eat.

***** NOTE : I used a WHOLE pound filet -- that is why my fish is so "ugly" -- it's been cut up, I should have asked for the seafood-man to cut it for me, but since it was just us it was easier to just leave it in a whole filet. ******

** This is a photo of a photo from the cook-book. I didn't take a picture before we ate & ALL of it was gone before I knew it. Anne Marie & Mike had 2nds - so I guess it was well liked**

Thai Chicken Barbecue

1/4 c firmly packed brown sugar

1/4 c low-sodium soy sauce

1 TB fresh lime-juice

3 cloves of garlic - minced

1/2 tsp dried crushed red pepper (and it did NOT make it too hot!!)

1/2 tsp curry powder (I used red becuase it's what I had - green would be good too)

2 lbs (about) chicken parts -- I used skinless-boneless thighs

Combine 1st 6 ingredients in a large zip-lock bag. Add chicken piecees - shake & marinate in the refrigerator at least 4 hours - turn bag occasionally if you can.

Remove hicken from marinade, reserving marinade - place into saucepan & bring to a "good boil". Remove from heat.

Coat grill rack w/ cooking apray. Turn gril to med. heat. Grill meat uncovered for about 20 - 25 minutes while cooking make sure you turn & baste w/ marinade.

**** Just a side note - the curry & pepper makes it sounds like it's hot, however it was NOT too hot for Anne Marie - so no worries!!! ****

Golden Sweet Cornbread

Golden Sweet Cornbread

We love this cornbread recipe.  It is definately on the sweet side, but is really good!  Made in Eric's grandmothers cast iron skillet it comes out perfect every time.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil (I used canola oil)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Chicken and Corn Chili

Chicken and Corn Chili

This is one of our family favorites for fall.  Perfect for chilly fall evenings and bitter cold winters.  I serve this with either corn bread or tortilla chips (corn bread recipe to follow).  Enjoy!

 

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeño chile, seeded and chopped
1-3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2 cups frozen corn, thawed
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese

 

1.  In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper,

jalapeño, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon
of the salt.
2.  Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3.  Remove the chicken to a cutting board and allow to cool slightly.
4.  Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon
each of the cumin and cayenne, and the tomatoes, corn and beans.
5.  Gently mash some of the beans against the side of the bowl to thicken the chili.
6.  Stir in the cornmeal and the remaining 1/2 teaspoon salt.
7.  Let sit a few minutes to soften the cornmeal.
8.  Serve sprinkled with a little of the Monterey Jack cheese.

Sandra Lee Bow Ties with Artichoke Pesto

fast and easy

8 ounces bow tie pasta

2 jars (6.5 oz) marinated artichoke hearts, drained

1/2 cup chopped walnuts

2 tbsp grated parmesan cheese

1 tsp lemon juice

3 tbsp extra virgin olive oil

salt and pepper

2 tbsp chopped fresh basil

In a large pot of boiling salted water, cook bow ties according to package directions. In food processor, combine artichoke hearts, walnuts, parmesan cheese, and lemon juice. Process for 30 seconds. Slowly add in olive oil until mixture is a course paste. Transfer pesto to a large bowl. Season to taste with salt and pepper.

Drain pasta and add pesto in bowl. Toss to coat. Stir in basil. Serve hot with grated parmesan cheese.

Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Anejo

Fantastic salad. Takes a bit, but once you've done it a couple of times, it goes fast. :)

Serves 4

For the Dressing

1/2 cup vegetable or olive oil, plus a little more for the onion

4 garlic cloves, peeled and halved

Fresh hot green chiles to taste (i've done the canned green chiles so it wasn't so hot) you can do serrano or jalepeno, stemmed and halved

1/2 cup fresh lime juice

3/4 cup (loosely packed) roughly chopped cilantro

1/4 teaspoon ground black pepper

salt

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

1 medium white onion, cut into 1/2 inch slices (i've also just done green onions)

2 ripe avocados

2 medium romaine hears, sliced crosswise into 1/2 inch wide ribbons (about 8 cups)

About 1/3 cup grated mexican queso anejo or other garnishing cheese such as romano or parmesan

Heat the oil in a small skillet over medium. Add the garlic and chiles and cook, stirring frequently until the garlic is soft and lightly browned, usually 1 to 2 minutes. Pour the oil, garlic and chile into a blender jar or food processor. Add the lime juice, cilantro, black pepper and 1 scant teaspoon salt. Process until smooth.

Place the chicken breasts in a bowl and pour one-third of the garlic dressing over them, spreading it evenly over all sides.

Heat half the burners of a gas grill over medium high. Lightly brush or spray the onion slices with oil, sprinkle with salt. Lay the chicken and onion directly over the heat of the grill. Sear the chicken on both sides, then move it away from the direct heat, to finish cooking, usually about 5 minutes. Cook the onion until it is well browned, 3-4 minutes on each side. Chop the onion into small pieces and scoop into a bowl. Set the chicken aside to cool. (All of the grilling can be done in a grill pan on a stove over medium heat.)

Pit the avocados and scoop the flesh in with the onion. Add another one-third of the garlic dressing, then coarsely mash everything together with a fork or the back of a big spoon. Taste and season with salt, usually about 1/2 teaspoon.

Scoop the sliced romaine into a large bowl. Drizzle on the remaining garlic dressing and toss to combine. Divide among four dinner plates.

Scoop a portion of guacamole into the center of each plate. Cut each chicken breast into cubes and arrange over the guacamole. Sprinkle each plate with queso anejo (or its substitute) and your ready to serve.

A couple Riffs on this great salad: You can replace the grilled chicken with flaked hot-smoked salmon (i buy one that has a coarse black pepper coating). Watercress is a good addition to the romaine, or replace the romaine with a mixture of frisee and watercress.

Chicken and Artichoke Salad

Chicken and Artichoke Salad

Picture and Recipe from Southern Living

This chicken salad is fantastic!  It can be eaten cold, but I took the recommendation from the recipe and ate it warmed on Texas Toast.  Probably not the healthiest meal to fix, but it is delicious!  Served with a green salad.

Ingredients

• 4  cups  chopped cooked chicken breasts
• 1  (14-ounce) can artichoke hearts, drained and chopped
• 1/2  cup  chopped toasted pecans
• 1/2  cup  mayonnaise
• 1  teaspoon  celery salt
• 1/2  teaspoon  pepper

Preparation

Stir together all ingredients; cover and chill until ready to serve.

To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

speedy cassoulet

I love this one. Sorry i don't have a picture......

1 can (15-16 oz) cannellini or great northern beans, rinsed and drained

1 can (14 1/2 oz) diced tomatoes with roasted garlic, undrained

1 can (14 1/2 oz) ready to serve chicken broth

1/2 lb fully cooked turkey kielbasa cut into 1/2 in slices (1 1/2 cups)

1 1/2 cups frozen chopped bell peppers (from 10 oz bag), thawed <-----i usually just cut up a red or yellow pepper

seasoned bread crumbs, if desired

Heat beans, tomatoes, broth and turkey kielbasa to boiling in a 3 quart saucepan, stirring occasionally; reduce heat. Stir in peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs.

cranberry-turkey wrap

I've substituted cooked chicken for turkey and strawberry all fruit for the cranberry sauce.

4 fat-free flour tortillas (6-8 inches)

1/2 tub(80z) reduced-fat cream cheese or neufchatel cheese (1/2 cup)

1/4 cup jellied cranberry sauce

2 tsp mustard

1 1/2 cups chopped turkey

1/2 cup reduced fat mozzerella cheese (2oz)

1/2 cup alfalfa sprouts, if desired

or one leaf romaine or other type lettuce

Spread each tortilla with 2 tbsp cream cheese, 1 tbsp cranberry sauce and 1/2 tsp mustard. Sprinkle with turkey, mozzerella cheese and sprouts

Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Enjoy!

Chicken and Rice "Stoup"

This is a Rachael Ray Recipe...

1lb boneless-skinless chicken (I used breast)

2 small onions (1 quartered & 1 chopped)

1 bay leaf (ugh...forgot this, so I threw in some rosemary)

1TB butter

1/3 cup orzo

3/4 c long grain white rice (I used long grain brown rice)

4 cups chicken stock

1TB EVOO

2 ribs of celery chopped into 1/4" pieces

1 carrot - pealed & chopped into 1/4" peces (I used a handful of baby carrots)

about 2 sprigs of thyme chopped (I used dried)

about handful of fresh dill (I used dried)

about handful of parsley (I used dried)

2 tsp grated lemon peel

1/4 cup chopped portabella mushrooms (MY ADDITION!!! NOT ON RECIPE)

** Place chicken in pot & add enough water just to cover. (2-3cups) Add quartered onion & bay leaf (or rosemary for me) cover & bring to boil. Uncover & lower heat to cook through. Transfer chicken to bowl & strain liquid & set aside. Shred chicken pieces w/ fork.

*** In saucepan melt butter over med. heat & toast orzo. Stir in rice & 2 cups of chicken stock. Bring to boil, lower heat & cover & cook until tender

*** In soup pot, heat EVOO add chopped onion, carrot & celery & salt & pepper and cook until tender. After tender add strained liquid + final 2 cups of chicken broth. Bring to a boil - add thyme, dill, parsley & lemon peel. Add shredded chicken & heat through. I ALSO ADDED CHOPPED BABY BELLA MUSHROOMS @ THIS POINT!!!!! Let heat through.

*** In bowl make "pile-of-rice" and pour soup over. ENJOY! :)

*** P.S. I added extra salt as I thought it needed it....but that's up to you!!

Black bean soup

Love this soup with a dallop of sour cream, sprinkling of chives, and some blue corn tortillas around the bowl for decoration

3 15 oz cans of black beans

2 cans of beef broth

1/4 cup diced red onion (i also use vahdalia onions)

2 tsp chopped pickled jalapeno slices (nacho slices) or tsp of cayenne pepper or chipotle pepper

1 tsp sugar

1 tsp cider or wine vinegar

2 cloves garlic, minced

1/2 tsp chili powder

1) Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix.

2) Bring the soup to a boil, then reduce the heat to low and simmer, covered for about 45 minutes, adding water if neccessary or until its as thick as you like. You can also take half of the soup out, blend it until its partially smooth and return it to the pot. Makes the soup thicker.

3)Serve and enjoy!

This is also very good with a bit of chopped cilantro as a garnish. And some shredded monterey jack cheese on top as well.

spagetti squash

I love this. This is super easy and the kids eat it :)

1 spaghetti squash

2 tbsp butter

salt

pepper

dash of cinnamon or nutmeg if you want it to have a more "thanksgivingish" taste

Directions:

microwave: Pierce rind, microwave on high till skin feels soft. Approx. 5-6 minutes per lb. Let set 5 minutes, cut in half, remve seeds, and twist out strands with fork.

Oven: Bake at 375o till tender.

Another recipe for spaghetti squash thats pretty good:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil
• 
  
• Directions:

1. Preheat oven to 350 degrees F . Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Chicken Pita's

Sorry girls --- no pictures -- I've passed this along to Robin, so I thought I'd pass it along to everyone else. I just made this for dinner last night & it's one of my favorites!

1/2 pound (or so) cooked chicken cubed
1 hard boiled egg (sometimes I leave this out)
1 cup chopped broccoli
1/3 c cooked rice (I used brown & sometimes use a little more like 1/2 c)
1/2 c sliced black olives
1 whole avacado cubed
2 tomatoes cut in small cubes
1/2 c shredded cheese (sometimes I leave this out, but use cheddar when I keep)
1/2 cup mayo (I used light)
2 TB dijion mustard
2 TB honey
1tsp celery salt or seed
salt/pepper
pita bread

Mix your "dressing" - mayo, mustard, honey & spices.

Cook your rice, chicken, egg, broccoli & chop all in cubes. Make sure these items cool down. I put in a bowl in freezer while preparing all the other items. Mix everything together & load in pita bread.

Roasted Cauliflower

This has become one of our family favorite side dishes.  Very simple to make and very tasty.

Roasted Cauliflower

1 head cauliflower; cut into bite-size florets
2 T. olive oil
2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper

1. Heat oven to 400 degrees.
2. Place cauliflower in a bowl.
3. Drizzle with olive oil.
4. Sprinkle with garlic, salt and pepper.
5. Cover bowl with a plate and shake to distribute ingredients.
6. Spread on a baking sheet and cook in the center of the oven until cauliflower is lightly browned - about 20 minutes.

Spiced Pumpkin Waffles

Must be a breakfast kind of day!!  With fall approaching I decided that I wanted to start filling my freezer with some of our favorite fall breakfast items.  These waffles are awesome!  We eat them with a mixture of maple syrup and plain yogurt drizzled over the top.  DELICIOUS!!

Spiced Pumpkin Waffles

1 1/2 cups all-purpose flour (can use 1/2 whole wheat-1/2 all-purpose)
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
1 pinch of salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin
1 2/3 cups milk
4 T. butter, melted and cooled

1. Mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in large bowl.

2. In second bowl, mix eggs, sugar, pumpkin, milk and butter.

3. Gently fold wet ingredients into flour mixture.

4. Cook on Belgium Waffle Maker-3/4 cup batter-5 to 6 minutes.

A Twist on PB & J's

This is a smoothy my mother used to make us when we were kids.....

Banana-Peanutbutter-Smoothie

4 ripe frozen bananas

3 TBS peanut butter (I used natrual - no sweetner)

2 TBS wheat-germ

2 TBS honey (Jen - you could use your agave I bet)

1 - 1 1/2 cup milk (I used 1%)

Mix well in blender.

It's a great source of protein to get your morning started - serve w/ fresh strawberries & whole wheat toast w/ homemade strawberry jam & you've got "PB & J"!! :)

Turkey Vegetable Soup

We had been experiencing some cooler weather here and when I made my grocery/meal list I decided that fall soup would be great.  Well, it has once again gotten steamy outside, but I already had this delicious soup on my brain.  Taste much better in cooler weather...guess I shouldn't try to rush the changing season!!

Note:  I serve this with tortilla chips or a crusty bread and often omit the cheese.  Tastes even better the next day.

Turkey Vegetable Soup

cooking spray
1 cup finely chopped celery (about 2 stalks)
1/2 finely chopped onion
1 1/2 tsp. bottled minced garlic
1 1/2 lbs. ground turkey breast
3 cups water
1 cup sliced carrot (about 2 large)
1/2 cup frozen French-cut green beans
1/2 cup frozen whole-kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
2 bay leaves
2 beef-flavored bouillon cubes, chopped
1 (15 oz) can kidney beans, rinsed and drained (I use 1 1/2 cup dry beans that I have soaked and cooked)
1 (14.5 oz) can diced tomatoes with green chilies, undrained
6 tbsp shredded Monterey jack cheese

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients, except cheese; bring to a boil. Cover, reduce heat and simmer 20 minutes or until vegetables are tender. Top each serving with cheese.