Not Yo Mamma's Cooking

I'm still here...with Chicken Taco's

2010-03-15T12:36:00.000-07:00

I realized it has been a long long time since I have updated the recipe blog. I finally said, enough is enough. I have tried several yummy recipes in the last month that I have to share them! I give almost all my credit to myrecipes.com because they always have such scrumdiliumptious recipes and if my man is satisfied, then I am satisfied!

This first one is called Tacos de pollo, love love it!!

Tacos de pollo

3 cups packed shredded cooked chicken meat (see Notes)
2 cups (1/2 lb.) shredded jack cheese
Kosher salt
About 2 cups vegetable oil, divided
16 corn tortillas (5 to 6 in.)
1 cup coarsely chopped fresh cilantro
Wooden toothpicks
Tomato-Cucumber Salsa (See Below)

1. Preheat oven to 200°. In a bowl, mix chicken with cheese and season to taste with salt.

2. Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.

3. Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.

4. Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.

Yield: Makes 16 tacos; 8 servings

Tomato-Cucumber Salsa

2 pounds tomatoes
1/2 cup white onion, chopped
1 tablespoon garlic, chopped
2 serrano chiles, stemmed, seeded, and chopped
3 tablespoons red wine vinegar
2 cups English (seedless) cucumber, peeled and cut into chunks
Coarse kosher salt

1. Immerse tomatoes in boiling water to cover for 5 seconds (if ripe) to 15 seconds (if firm). Lift out and drain. Core tomatoes and pull off skin; discard cores and skins. Halve tomatoes crosswise; squeeze out juice and seeds and discard.

2. In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.

3. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.

Yield: Makes 4 cups

This 2nd yummy recipe has been asked for at least once a week by my sweetie. As long as your Mango's are ripe, this recipe is simply divine!

Chicken Tacos with Mango-Avacoda Salsa

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup prechopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
8 (6-inch) corn tortillas

1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.

2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.

3. Heat tortillas according to package directions; top with chicken and salsa.

Yield: 4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa)

Chicken Katsu

2009-07-09T13:59:00.000-07:00

Ok, so I love Polynesian food...well, my husband is practically obsessed with is, so I eat it and love it too. One of his favorite Chicken dishes is Chicken Katsu. He has not had really good Chicken Katsu since he left Hawaii, but we find a decent one every now and again. Well, there is this sweet woman that lives in Rexburg that used to live in Hawaii that is kind enough to send me her Chicken Katsu recipe. Yuuuuummy!

2 eggs
¾ cup cornstarch
¼ t. salt
¼ t. white pepper
¼ t. garlic powder
1 cup water
4 lbs. boneless skinless chicken thighs (this is about all the Polynesia people eat are thighs. I like them the best!)
1 lb. panko

1. Open chicken thighs and flatten with rolling pin. Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make batter. Coat chicken in egg batter, then roll in panko crumbs. Fry in oil until brown and crispy. Cut chicken up in strips

Katsu Sauce

½ cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 ½ cup water
1/3 t. salt
¼ t. chicken bouillon
¼ t. white pepper
¼ t. garlic powder
2-3 dashes Tabasco sauce
½ t. cornstarch, mixed with ½ cup water
Combine all ingredients, except cornstarch mixture; and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.

Chili Lime Pork Tenderloin

2009-07-09T13:43:00.000-07:00

I found this recipe on myrecipes.com and fell in love with it. I was looking for a yummy change for Sunday dinner and thought I would give this a try. LOVE IT! It was soooo juicy and yummy! It is always a good sign when your husband asks you to make it again!! I also served it with a Cilantro-lime rice and steamed broccoli.

1 1/2 pounds pork tenderloin
Salt and pepper
1 teaspoon chili powder
1 tablespoon fresh lime juice
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pat pork tenderloin dry and season on all sides with salt and pepper.

Blend chili powder with lime juice, soy sauce and sugar in a small bowl. Use your hands to rub mixture thoroughly into tenderloin. Warm a large ovenproof skillet over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total. Place skillet in preheated oven and bake until a thermometer inserted in center of tenderloin reads 145°F, about 20 to 25 minutes, depending on thickness of tenderloin. Baste with any juices that have accumulated and add 2 Tbsp. water at a time, if necessary, to prevent scorching.

Remove tenderloin to a cutting board, cover loosely with foil and let sit for 5 minutes. Slice on diagonal into 1/2-inch-thick pieces and serve.

Yield: 6 Servings

Jacques Torres' Winning Chocolate Chip Cookies

2009-05-03T16:37:00.000-07:00

2 c. minus 2 T. cake flour (8 1/2 ounces)
1 2/3 c. bread flour (8 1/2 ounces)
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks (1 1/4 c.) unsalted butter
1 1/4 c. brown sugar (10 ounces)
1 c. plus 2 T. granulated sugar (8 ounces)
2 large eggs
2 t. vanilla
1 1/4 pounds bittersweet or semi-sweet chocolate chips
sea salt, for sprinkling

Sift flours, baking soda, baking powder, and coarse salt into bowl. Set aside. Cream butter and sugars together until very light. Add eggs one at a time, mixing well after each addition. Add vanilla. Add dry ingredients and mix until just combined. Mix in chocolate chips. Press plastic wrap against dough and refrigerate for 24-35 hours (I skipped this step).
Scoop spoonfuls of dough onto cookie sheet, sprinkle sea salt over top. Bake in preheated 350 degree oven for about 12 minutes. Let cool.

One major NOTE: Eggs and butter need to be at room temperature!!

Thanks to Jessica Lewis for passing this on to me.

Peppermint Bark

2009-02-06T19:41:00.000-08:00

Alright, I know I'm a little late with this one, but these tasty little things are good any time of the year-- but especially Christmas. I absolutely live for Guittard, but they don't carry that regularly here in Texas. My next option is the blessedly delicious Ghiradelli.

1 Bag of Ghiradelli Milk Chocolate Chips
1 Bag of Ghiradelli Semi-Sweet Chocolate Chips (Reserve 1/8 c.)
2 Bags of Ghiradelli White Chocolate Chips
1-2 tsp Peppermint Extract
1- 1 1/2 cup Chopped/Crushed Peppermint Candy Canes
Crisco as needed

Spread parchment paper over a large cookie sheet and set aside. Melt milk chocolate and semi-sweet chocolate in a double boiler or in microwave. After melted, spread evenly over parchment paper and let cool in fridge for 5-10 minutes, but pull back out before white chocolate is done melting.

Meanwhile, melt white chocolate with a small spoonful of crisco (or as needed to keep consistency with the white chocolate). After melted, pour in desired amount of peppermint extract and candy canes. Mix thoroughly.

Pour over milk/semi-sweet chocolate to spread out evenly and make sure both layers are binding together (this is why you do not want your darker chocolate to be too cool). Melt remaining chocolate chips and drizzle over layers. Allow bark to cool completely in refrigerator. After hardened, break apart in whatever size you desire.

Notes: The 60% cocoa is absolutely wonderful with this. Mix up your variations of the darker chocolate. I'm just a milk chocolate fan, but the semi-sweet seems to set up after being cooled.

My Favorite Chicken Vegetable Stir-fry

2009-02-04T13:14:00.000-08:00

Yield: 4 Servings

Ingredients:
1/2 - 1 lbs boneless skinless Chicken Breasts, cut on the bias (sliced thin at an angle)
1 Tbsp. Minced ginger or 2 tsp. ground ginger (fresh ginger is always better)
2 Tbsp. Cornstarch, divided
1/2 cup Chicken Broth
2 Tbsp. Soy Sauce
2 tsp. Dark Sesame Oil
2 Tbsp Corn or Canola Oil
1 Cup Sliced Mushrooms
1 Cup Snow Peas, halved
1 Small Red or Green Bell Pepper, cut into thin strips
4 Green onions, cut into 3/4 inch pieces

* my variations- I add small pieces of Broccoli or any other vegetables that you like. I use a white onion diced or thinly sliced to saute with my chicken. Also, when you marinate the chicken in the ginger and corn starch mixture, I add finely chopped garlic as well. I serve with Sticky Rice or Rice Noodles.

Directions:

Toss: in a medium bowl, chicken with ginger and 1 tablespoon cornstarch to coat lightly, set aside.
Combine: in a small bowl remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil; set aside.
Heat: oil in a wok or large skillet over medium-high heat
Add chicken and cook, stirring quickly and frequently (stir-fry) 3 minutes or until chicken is no longer pink.
Add: bell peppers, broccoli or any other vegetable that may take longer to cook. Stir-fry for about 4-5 minutes. Cook until slightly tender, then add mushrooms, snow peas and green onions.
Stir: soy sauce mixture until blended, then pour into your wok or large skillet. Stirring constantly, bring to boil and boil 1 minute. If mixture is too thick, with a slightly gummy texture, add a little more chicken broth or water to thin it out. Serve over rice, or rice noodles.

Thick and Chewy Chocolate Chunk Cookies

2009-02-02T14:04:00.001-08:00

I have not posted for a while, I guess because I have not had the motivation to try some new recipes, but I tried these cookies the other night and they were wonderful!! I also experimented with some Chicken Pot Pie Empanada's and they turned out great, so I will post those too!

Thick, Chewy Chocolate Chunk Cookies
Yield: 28 cookies

Ingredients

1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.) I did not have enough milk chocolate chips, so I did half Milk Chocolate and Half White Chocolate.
1 cup chopped pecans (optional) I did not add the pecans because I don't like nuts in my cookies.

Preparation

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Chicken Pot Pie Empanada's

2009-02-02T14:02:00.001-08:00

Yield: Makes 4 servings

Ingredients

1 tablespoon unsalted butter (Make sure you use the unsalted, or else cut back on the amount of Chicken Broth used)
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots ( sliced fresh baby carrots and broccoli to put in mine instead of the frozen veggies)
1 3- to 4-pound store-bought rotisserie chicken, meat shredded (I boiled a chicken breast in a little chicken broth and shredded it myself.)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 refrigerated 9-inch pie crusts (from a 15-ounce package, such as Pillsbury)

Preparation

Heat oven to 400° F.

Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots or other vegetables, chicken, salt, and pepper. Remove from heat.

Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

This recipe is something that worked very well for us. It is always a good sign when your husband asks you to make it again!! Give it a try!

Pumpkin Chocolate Chip Bread

2008-11-06T10:33:00.001-08:00

4 ½ c. sugar
1 ½ c. oil
6 eggs, beaten
24 oz. can (3 cups) pumpkin
5 ¼ c. flour
3 tsp. salt
3 tsp. baking soda
1 ½ tsp. baking powder
¾ tsp. ground cloves
1 ½ tsp. allspice
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
1 c. water

Mix together the sugar, oil, eggs and pumpkin. Sift together the dry ingredients, and add to the pumpkin mixture. Add the water and mix well. Grease and flour bread pans (makes 8 miniature loaves, or 6 medium loaves, or about 4 large loaves). Pour batter evenly into each pan and bake at 350º for 35-45 minutes. (If you're baking miniature loaves they bake for about 25 minutes. Larger loaves may take longer than the 45 minutes.) Prepare the cream cheese frosting.

Frosting: 8 oz. cream cheese, softened 1 c. butter, softened

1 tsp. lemon extract (optional) 1 tsp. vanilla

2 lb. bag powdered sugar milk (if frosting gets too thick)

Blend cream cheese, butter, lemon extract and vanilla until smooth. Gradually add powdered sugar. If frosting is too thick, add milk a little at a time.

Iced Pumpkin Cookies

2008-10-10T08:45:00.000-07:00

Yields: 36 cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Yummy Hot Buttered Homemade Soft Pretzels

2008-10-09T11:27:00.000-07:00

Yields: 24 Pretzels

(I usually cut this recipe in half)

Ingredients

10 Cups Flour
2 tsp. Salt
4 tsp. Sugar, granulated
3 Tbsp Active Dry Yeast
4 Cups Water, warm

Topping Ingredients:
2 cups Hot water
6 Tbsp Baking Soda
12 Tbsp Butter, unsalted
1/2 cup Kosher Salt, coarse

Procedure:

Combine Flour, salt, sugar and yeast ( I used quick rise yeast because that is all I had and it works just fine) in a mixing bowl and whisk until all ingredients are well incorporated.

Using your dough hook, start the machine and add your warm water (105-110 degrees) in a steady stream to your dry ingredients and mix until dough starts to clear the sides of the bowl. Then mix for 45 seconds. A kitchen aid mixer works best for this. Once your dough has mixed for 45 seconds and is not sticky, remove it from your mixing bowl and place it in a separate floured or greased bowl to let rest for 30 minutes. Once your dough has rested, transfer dough to a lightly floured or greased work surface and divide into 3 ounce pieces. Allow pieces to rest uncovered for 5 minutes. While dough is resting, combine hot water and baking soda (making sure baking soda is thoroughly dissolved. If it isn't your pretzels will be splotchy.

Take a 3 ounce piece of dough and roll with your fingers and ball of your hand to make a long strand of dough. Twirl the dough into a pretzel shape of your choice, dip the top of the pretzel in your baking soda, hot water mixture and lay on your greased pan. Bake @ 350 Degrees for about 11-15 minutes depending on your desired consistency. Once they are finished, brush a little melted butter on top of the pretzels with a pastry brush and sprinkle with salt or cinnamon and sugar or whatever you would like

F.Y.I: The baking soda and hot water mixture will give your pretzels a nice shine, it makes them a little crunchier on the outside and helps with browning as well.

Laura’s Amazing Soft Pretzels:

2008-10-06T14:34:00.000-07:00

Ingredients:

1 c. water
2 T. yeast
2 t. honey
2 1/2 cups milk
1 stick butter
1/2 cup honey
4 t. salt
8 cups whole wheat flour
butter
salt

(You can make these with white flour and white sugar if you want to have a delicious mound of empty calories…but I have found that using these healthier ingredients does not make us like these pretzels any less!)

Okay, here are the directions for preparing the pretzels that are to die for:

In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.

Melt a stick of butter in a large saucepan.

Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.

Pour milk mixture into yeast mixture and stir.

Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)

Knead the dough for 5-10 minutes.

Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.

Pull it out of the bowl and knead it a few times to get the air out.

Pull a ball of dough, about the size of your fist off and get ready to make your very first pretzel! (such a proud moment)

Roll it into a long snake.

Twist the two ends in a loop twice and then pick up the ends and pull them down to the bottom. And then, it should look like a perfectly professional Pretzel.

After you shape each pretzel, put them on a cookie sheet about an inch apart. Bake for 20 minutes at 350 degrees.

Melt a stick of butter in a saucepan.

Right when you take the pretzels out of the oven, slather them with butter. Lay it on thick. Don’t hold back. Then Sprinkle with Salt.

Spicy Orange Beef

2008-10-06T10:43:00.000-07:00

2 tablespoons vegetable oil
2 tablespoons cornstarch
1 pound round steak, cut into thin strips on the diagonal
1 cup beef broth
1/4 cup orange peel, cut into slivers
1/4 cup soy sauce
1 clove garlic, minced
1/4 cup sherry
1/2 teaspoon ground ginger
1/4 cup orange marmalade
1/2 teaspoon crushed red pepper flakes

1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

AMAZING Southwest Chicken Cilantro lime Mango Grilled Chicken Sandwiches

2008-10-06T10:35:00.000-07:00

MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno Chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle Chile powder
1 tablespoon fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

LIME MAYONNAISE
1/2 cup mayonnaise
lime juice 2 tablespoons fresh

16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
~Preheat an outdoor grill for medium-high heat.
~Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
~Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Korean BBQ Chicken Marinade

2008-10-06T10:32:00.000-07:00

•1 cup white sugar
•1 cup soy sauce
•1 cup water
•1 teaspoon onion powder
•1 teaspoon ground ginger
•1 tablespoon lemon juice (optional)
•4 teaspoons hot Chile paste (optional)

1.In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2.Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Triple Berry-Granola Crisp

2008-10-06T10:26:00.001-07:00

Makes 9 servings

1 bag (10 oz.) Frozen blueberries
1 bag (10 oz.) frozen strawberries
1 bag (10 oz.) frozen raspberries
1/4 cup sugar
2 tablespoons all-purpose flour
1½ cups oats & honey granola
Vanilla reduced-fat ice cream or vanilla yogurt, if desired

1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together frozen berries, sugar and flour until fruit is coated.
2. Bake 20 minutes. Stir; sprinkle with granola.
3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

Triple Berry Crisp

2008-10-06T10:24:00.000-07:00

1 1/2 cups fresh blackberries
1 1/2 cups butter
1 1/2 cups fresh raspberries
1/2 teaspoon ground nutmeg
1 1/2 cups fresh blueberries
1 teaspoon ground cinnamon
4 tablespoons white sugar
1 1/2 cups packed brown sugar
2 cups all-purpose flour
2 cups rolled oats

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3.In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4.Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Berries in a nest

2008-10-06T10:21:00.000-07:00

•4 cups halved fresh strawberries
•1 cup fresh blackberries
•1 cup fresh raspberries
•1/3 cup sugar
•3 tablespoons balsamic vinegar
•1/4 teaspoon coarsely ground pepper

PHYLLO NESTS:
8 sheets phyllo dough
2 teaspoons sugar
1/4 tsp ground cinnamon

In a large bowl, combine the strawberries, blackberries and raspberries. Sprinkle with sugar; gently toss to coat. Let stand for 20 minutes. Pour vinegar over berries; sprinkle with pepper. Gently toss to coat. Cover and refrigerate for 2 hours.
For phyllo nests, coat giant nonstick muffin cups with a nonstick cooking spray; set aside. Unroll phyllo dough sheets; remove one sheet. (White assembling, keep remaining dough covered with plastic wrap and a damp cloth.) For each nest, cut one sheet in half lengthwise and cut in thirds widthwise. Stack three sections and place in a prepared cup; spray with nonstick cooking spray. Stack remaining three sections and place in cup, alternating points. Spray with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle about 1/4 teaspoon cinnamon-sugar over dough. Repeat with remaining sheets of dough. Bake at 375 degrees F for 7-8 minutes or until golden brown. Cool for 5 minutes before carefully removing to a wire rack to cool completely. Using a slotted spoon, fill each nest with about 3/4 cup berry mixture. Drizzle with a small amount of juice. Serve immediately

Healthy Fruit Smoothie

2008-10-06T10:16:00.000-07:00

•1 cup strawberries, hulled
•1/3 cup frozen blueberries
•2 bananas, peeled and cut into chunks
•1/2 cup orange juice
•1 1/2 cups plain yogurt
•1 tablespoon soy milk powder

Combine strawberries, blueberries, bananas, orange juice, yogurt, and soy milk powder in a blender. Blend until smooth, then pour into glasses and serve.

Jamie’s Cranberry Spinach Salad

2008-10-06T10:13:00.000-07:00

1 tablespoon butter
1/2 cup vegetable oil
3/4 cup almonds, blanched and slivered
1/4 cup cider vinegar
1 pound spinach, rinsed and torn into bite-size pieces
1/4 cup white wine vinegar
1 cup dried cranberries
1/4 teaspoon paprika
2 tablespoons toasted sesame seeds
2 teaspoons minced onion
1 tablespoon poppy seeds
1/2 cup white sugar

1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2.In a large bowl, combine the spinach with the toasted almonds and cranberries.
3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlic Top Sirloin Pot Roast

2008-10-06T10:07:00.000-07:00

1/2 cup water
1/2 cup beef broth
3 cubes beef bouillon
1 bay leaf
6 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
2 large green bell peppers, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
6 Yukon Gold potatoes, peeled and quartered
4 carrots, cut into 2 inch pieces

o Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
o Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
o Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

Rosemary French Bread

2008-10-06T10:05:00.001-07:00

• 1 (.25 ounce) package active dry yeast
• 2 cups bread flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon butter, softened
• 17 tablespoons warm water
• 1 tablespoon dried rosemary, crushed
• 2 teaspoons minced garlic

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Fresh Cream of Asparagus Soup

2008-10-06T10:03:00.000-07:00

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup soy milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Eggnog Pancakes

2008-10-06T09:59:00.000-07:00

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup eggnog
• 2 tablespoons clarified butter
• 1 egg, lightly beaten

1. Heat a lightly oiled skillet or griddle over medium heat.
2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

Chicken Enchilada Soup

2008-10-06T09:56:00.000-07:00

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

THAI PORK BURRITOS

2008-10-06T09:50:00.001-07:00

Serves 4.

• 1 pound lean ground pork
• 2 tablespoons grated ginger
• 1 garlic clove, crushed
• 1 small onion, thinly sliced
• 2 cups coleslaw mix with carrots
• 1 teaspoon olive oil
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 2 teaspoons ground coriander
• 1/2 teaspoon crushed red pepper flakes
• 4 10-inch flour tortillas, warmed
• Fresh cilantro, chopped

Cooking Directions
Heat large nonstick skillet over high heat.

Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes.

Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted.

Stir constantly to blend all ingredients well, about 1 minute.

Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve.

Sweet Pork Burrito's

2008-10-06T09:43:00.000-07:00

6 boneless pork spare ribs (or you can use a pork roast)
1 1/2 cans tomato sauce
1 1/2 cans Mexican style tomato sauce
1/3 Cup water
3/4 Cup brown sugar
2 Cups minute rice prepared with half can green chilies and one packet chicken bullion
Black beans, rinsed and drained. Heated up on the stove
Cheese, sour cream, lettuce and salsa
Flour tortillas (burrito style)

In crock pot, cook ribs in 3 Cups water for 6 hours on low. Drain off all water and shred pork. Add tomato sauce, 1/3 C water and brown sugar. Cook on low for 2 more hours.
Prepare burritos with meat mixture and all other ingredients listed!

Green Chili Chicken Stew

2008-10-03T10:46:00.000-07:00

I found this recipe in Sunset Magazine and thought it looked like a lot of fun to make. The original recipe says to just cook this in a pot, but I wanted to try it in my Crock Pot. This recipe was a hit and I love it! I made a few variations to accommodate our needs but you can play around with it. This picture is not the right picture and does not do justice to this recipe but I searched all over the internet and this was the best I could find.

Yield : 10 Servings

3-4 lbs boneless skinless chicken breasts (shredded)
2 whole bay leaves
1 Tbsp. Whole black peppercorns
5 tsp. Salt
1 pkg (1 lb.) Frozen Corn (defrosted)
2 Green Bell Peppers halved, stemmed and seeded
4 Anaheim or New Mexico Green Chile's, halved, stemmed and seeded
4 Serrano Chile's, halved, stemmed and seeded
3 Tbsp Olive Oil
2 Large Yellow Onions, chopped
2 Tbsp Minced Garlic
1 Tbsp ( ground cumin and ground coriander
2 Cans (12-15 oz each) Posole or Hominy Drained
2 Cans (15oz) White beans, drained
1 can (28 oz) whole tomatillos, drained and roughly chopped ( I couldn't find Tomatillos in Idaho so I used fresh tomatoes from my parents garden)
Lime Wedges, chopped cilantro, and tortilla chips

~Boil chicken breasts in chicken bouillon bay leaves and peppercorns. Once cooked, set aside to cool and discard spices.
~Preheat oven to 400 degrees. Spread corn on a baking pan and roast until it begins to turn bronze 15-20 min. Remove and cool.
~Reset over heat to broil. Arrange peppers and Chile's, cut side down, in 2 baking pans and broil 4-5 min until the skin of the peppers are black. Put inside a plastic bag or damp paper towel and rub to remove skin. Coarsely chop.
~Saute Onions and garlic. Add chopped peppers and corn and cook for 3 minutes.
~Add a few cups of chicken bouillon water to your crock pot with 1 bay leaf and cracked peppercorns. Add, sauteed onions, garlic, peppers, Chile's and corn to crock pot.
~Shred chicken in thin chunks and add to crock pot.
~Turn crock pot to low for 2-3 hours. After about an hour, add chopped tomatoes or tomatillo's. Finsh cooking for remaining time.
~Scoop into bowls, garnish with chopped Cilantro, lime Wedge and serve with fresh tortilla chips

Orange Brownies

2008-10-03T08:25:00.001-07:00

Ingredients:
1 1/2 C all-purpose flour
2 C granulated sugar
1 tsp salt
1 C (2 sticks) butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest
1 recipe Orange Cream Cheese Frosting

Directions:
Preheat oven to 350 degrees F. Grease a 13x9x2 inch pan.

Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
4 Tbl softened butter
1 (1 lb) box confectioners' sugar
2 Tbl orange zest
2 Tbl orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

Courtesy Paula Dean 2007

Notes: If the brownies seem to be browning too quickly before setting, place aluminum foil over it the last 10 minutes of baking. I used confectioners' sugar to taste because I didn't have the tools to measure out a lb of sugar. They are extremely rich and delicious! Hope you enjoy it!

Focaccia Pizza

2008-10-01T09:26:00.001-07:00

This pizza was so good that we gobbled it up so quick I didn't have a chance to take a picture!

Focaccia Crust

1 1/2 C. Bread Flour
1 1/2 C. All-Purpose Flour
2 tsp salt
1 Tbl sugar
1 (.25 oz.) pkg or 1 1/4 Tbl instant yeast
1 1/3 C warm water (110 Degrees F.)
3 Tbl olive oil, divided

In large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 Tbl of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface and knead just until smooth. Keep dough soft. Spray non-stick cooking spray in a large bowl. Place dough inside bowl and turn once to coat edges. Cover and let rise for 20 minutes.

Spread out evenly onto a stoneware pizza dish (depending on desired thickness of crust-- it rises quite a bit in the oven!) and top with favorite sauce and toppings.

Bake at 375 for 20-25 minutes or until edges are golden brown.

You can use a metal pizza dish and a plastic bowl for mixing. We used a stoneware pizza plate because it adds a little more crispness to the dough.

We originally received this recipe as a Focaccia Bread recipe-- We like to also add Italian Seasoning while we are mixing the bread dough. Let rise 30-45 minutes or until doubled. Punch down, spread out on cookie sheet 1/2 inch thick. Add 2 Tbl fresh chopped rosemary and grated parmesan cheese to top before baking. Use the end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Place in a cold oven on center shelf with a flat pan of hot water on the shelf below the bread. Let rise until doubled (20-25 min). Turn oven on to 375, bake 20-25 min. or until golden brown.

Chicken Katsu

2008-09-22T12:52:00.000-07:00

I got this recipe from a Polynesian website. Chicken Katsu is often found on most Japanese, Hawaiian and Korean restaurant menus. These delectable deep fried chicken pieces with a side of dipping sauce can fulfill a good meal and is sure to please even the pickiest eaters. We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and Macaroni Salad

Chicken Katsu

5 lbs of chicken thighs (deboned)

2 eggs (beaten)

Panko bread crumbs

or substitute with

corn flake crumbs
oil (for deep frying)

Katsu Sauce

1/3 cup of ketchup
1/4 cup of shoyu or soy sauce
1/4 cup of sugar
2 teaspoons of Worcestershire sauce
1/4 teaspoon of red pepper (ground)

Procedure for Chicken

1. Make sure that the chicken thighs are de-boned. If needed, cut off any excess fat.
Lightly pound to 1/2 inch thickness

2. Dip, not soak, the chicken into the egg batter.

3. Lay the chicken in the Panko or cornflake crumbs and be sure to coat them.

4. Get your wok or a large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the pieces; this is to avoid any oil splattering.

5. Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.

6. Cut into slices and serve on a bed of lettuce or cabbage.

Procedure for Sauce

1. Pour the ingredients needed to make the sauce into a pot.

2. Mix together and bring the mixture to a boil.
Serve on side as a dip for chicken or lightly spooned over chicken.

Kalua Pork ( My Favorite)

2008-09-18T13:37:00.000-07:00

Ingredients:
3-4 lbs Pork shoulder, boneless preferred
2 Tbsp Liquid smoke
2 Tbsp Salt (sea salt preferred)

Cooking Instructions:
Rub pork with liquid smoke and salt all over. Enclose in aluminum foil and bake at 275 for approximately 4-5 hours. Do not open foil to peek. Remove from oven. Open foil and shred with two forks. Can remove fat if desired. Can use next day for Kalua pork and cabbage. Place foil package in glass baking dish if neatness is an issue. If you can get ti leaves, you can wrap pork in leaves then foil. Not necessary though.

For My Crock Pot Version:

3-6 lbs Pork Shoulder or Pork Butt
1/12-2 Tbsp Liquid Smoke
1-2 Tbsp Sea Salt
Roughly 2 cups Water with a small amount of Beef Broth

Set timer on Low for 6-10 Hours

Chocolate Haupia (Coconut Milk) Pie

2008-09-18T13:35:00.000-07:00

1 prepared 9 inch pie shell

1 (14 ounce) can coconut milk

1 cup sugar

1 cup whole milk (but you can us skim or low fat)

1/2 cup cornstarch

1 cup water

7 ounces semisweet chocolate

1 1/2 cups heavy whipping cream

1/4 cup sugar

chocolate shavings, for garnish

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

2. Bake crust for 15 minutes, or until golden brown.

3. Set aside to cool.

4. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.

5. In a separate bowl, dissolve the cornstarch in water.

6. Bring coconut mixture to a boil.

7. Reduce to simmer and slowly whisk in the cornstarch.

8. Continue stirring mixture over low heat until thickened.

9. In a small sauce pan, melt chocolate chips for 1 minute or until melted.

10. Reserve 1/2 of the coconut mixture.

11. Mix remaining half with the melted chocolate and pour in bottom of pie crust;

pour reserved half on top of chocolate layer.

12. Cover and refrigerate for about an hour.

13. Whip cream with 1/4 cup sugar until stiff peaks form.

14. Layer the cream on pie; if desired garnish with chocolate shavings.

15. *Best if it refrigerates over night to completely firm.

Pani PoPo

2008-09-18T13:30:00.001-07:00

Recipe #1 Pani Popo

Ingredients:

* 1 Bag Frozen Dinner Rolls
* 1 Can Coconut Milk
* 1 Can of Water
* 1 Cup Sugar
* 2 Tablespoons Cornstarch

Follow directions for frozen dinner rolls. Let rolls rise in a 13" X 9" cake pan. In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone. Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minuites to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or for a second pan of Pani Popo

Substitutes: You can use any dinner roll recipe instead of the bag of frozen rolls. However, if you have never made bread before, you'll find the frozen rolls are very easy in comparison.

Banana Berry Brownie Pizza

2008-09-11T15:52:00.000-07:00

1 (19.8 ounce) package fudge brownie mix
1/3 cup boiling water
1/4 cup vegetable oil
1 egg

Topping

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups sliced fresh strawberries
1 medium firm banana, sliced
1 (1 ounce) square semisweet chocolate, melted

In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers

Asian Pear and Strawberry Smoothie

2008-09-11T15:45:00.000-07:00

1/2 cup ice
1 Asian pear, cored and cubed
2 large strawberries, hulled
2/3 cup vanilla fat-free yogurt
1/4 cup fat-free milk
2 teaspoons white sugar

o Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.

Peanutty Noodles

2008-08-08T10:00:00.000-07:00

2 carrots, peeled

1 tablespoon vegetable oil, divided

2 teaspoons grated peeled fresh ginger

3 garlic cloves, minced

1 cup fat-free, less-sodium chicken broth

1/2 cup natural-style peanut butter (such as Smucker's)

1/4 cup low-sodium soy sauce

3 tablespoons rice or white wine vinegar

1 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/4 teaspoon salt

Cooking spray

2 cups red bell pepper strips
1 pound snow peas, trimmed

8 cups hot cooked linguine (about 1 pound uncooked pasta)

1/2 cup chopped fresh cilantro

Directions:

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.
Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature. Yield: 10 servings

Szechwan Shrimp

2008-08-08T09:55:00.000-07:00

Prep Time: 10 Minutes Cook Time: 10 Minutes
Ready In: 20 minutes

INGREDIENTS:
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

DIRECTIONS:
1.In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2.Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

MinutesYields: 4 servings

Blueberry Zucchini Bread

2008-08-08T09:52:00.000-07:00

INGREDIENTS:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Yields: 12 servings

Bacon and Tomato Pasta by Guy Fieri

2008-08-07T20:30:00.001-07:00

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Lemon Garlic Tilapia

2008-06-25T12:02:00.001-07:00

Yields: 4 servings
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Cajun Chicken Pasta

2008-06-25T12:00:00.001-07:00

Yields: 2 servings
4 ounces linguine pasta
1 1/2 cups heavy cream
2 boneless, skinless chicken breast halves, sliced into thin strips
1/4 teaspoon dried basil
breast halves, sliced into thin
1/4 teaspoon lemon pepper
1/4 teaspoon salt
2 teaspoons Cajun seasoning
1/8 teaspoon garlic powder
2 tablespoons butter
1/8 teaspoon ground black pepper
1 green bell pepper, chopped
2 Tbsp grated Parmesan cheese
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Pork Spare Ribs with Southwestern Barbecue Sauce

2008-06-25T11:57:00.000-07:00

Recipe courtesy Emeril Lagasse, 2002

2 slabs pork spare ribs, about 3 pounds each
2 tablespoons paprika
tablespoons liquid crab boil
1 tablespoon chili powder
2 teaspoons, plus 1 tablespoon salt
1 teaspoon cayenne
3 bay leaves
1 tablespoon ground black pepper
2 tablespoons dark brown sugar
Southwestern Barbecue Sauce, recipe follows

Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain. In a bowl, combine the sugar, paprika, chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture. Lightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds. If you want to make this dish in the oven: After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.

Southwestern Barbecue Sauce:
2 tablespoons olive oil
4 cups tomato sauce
1 cup chopped yellow onions
1/2 teaspoon salt
1 tablespoon minced garlic
2 bay leaves
3 tablespoons chopped chipotle chilies in adobo, with adobo sauce
2 teaspoons dry mustard
1/2 cup red wine vinegar
1/2 cup molasses
2 tablespoons fresh lime juice

In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain. Yield: 4 cups

Pomegranate (POM) Seared Scallop Salad

2008-06-25T11:56:00.002-07:00

1 1/2 lbs. large sea scallops
1/4 cup arils from 1 POM
2 tablespoons olive or vegetable oil
6-8 cups mixed greens
1 clove garlic, crushed
1/2 cup cucumber slices
1 teaspoon fresh ginger, grated
1 cup cherry tomatoes
salt, pepper and paprika to taste

Directions: 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)2. Prepare POM Soy-Ginger Dressing. 3. In a bowl, mix 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic and 1 teaspoon ginger; toss with scallops. 4. Heat 1 tablespoon olive or vegetable oil in a large skillet.5. Place scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary. 6. Cover scallops, set aside and keep warm while preparing the salad. 7. Arrange greens on 4 dinner plates, top with cucumbers and tomatoes.8. Divide the scallops onto each plate; garnish with arils. Serve with dressing.

The BEST Carmel Corn

2008-06-25T11:56:00.001-07:00

3-4 bags of microwave popcorn
1 cup light Karo Syrup
2 cups Brown Sugar
1 stick butter
1 can Eagle brand sweet condensed milk

In a medium pan, melt syrup, sugar and butter. Pour in milk. Stirring
constantly on medium heat, cook until temperature reaches 110۫ or to softball stage. At least 10-15 minutes. Pour over popped popcorn and mix with your hands. YUMMY!

Ham and Fruit Stir-fry

2008-06-25T11:55:00.000-07:00

Serves: 3
1 tablespoon olive oil
1 apple, cored and chopped
1 (2 pound) ham steak, cubed
1 tablespoon brown sugar
1 onion, chopped
salt and pepper to taste
1 (15 ounce) can pineapple chunks with juice, divided

1. Heat the oil in a large skillet over medium heat. Sauté the ham and onion in the skillet for 5 minutes. Add 1/2 the amount of juice from the can of pineapple and allow it to be absorbed by the ham, about 1 to 2 minutes. 2. Stir in the pineapple chunks, apple and brown sugar. Pour in any remaining pineapple juice only if mixture is getting too thick. Stir all ingredients together well and allow to heat through, about 5 minutes. Season with salt and pepper to taste.

Leesha's Homemade Marinara

2008-06-25T11:54:00.001-07:00

1/2 white onion
1 medium size can diced tomatoes
2 cloves garlic
1-2 small cans tomato paste
2-3 tbsp olive oil
Salt and pepper to taste
1-2 tsp Dried Thyme
2-3 Fresh Tomatoes
1-2 tsp Dried Oregano
1 Green pepper
1-2 tsp Italian Seasoning
1-2 tsp Dried Rosemary

Sautee onion, green pepper and garlic in olive oil. Add seasonings to your onions after they have cooked half way through. You can add whatever combination of seasonings you desire, have fun and experiment with flavors. Add can of tomatoes and tomato paste to onions and garlic. Stir everything together and let it simmer. This mixture should probably simmer for 35-60 minutes. Cut fresh tomatoes into wedges and add to your sauce. Cover and continue to let simmer. If there is too much acidity, add a little water, or brown sugar to calm the flavors down. Sauce should not be too sweet. I serve this over fresh spaghetti squash or angel hair pasta

Roast Pork with Maple and Mustard Glaze

2008-06-25T11:53:00.000-07:00

Serves: 8
2 1/2 pounds boneless pork loin roast
2 1/2 tablespoons soy sauce
1 cup real maple syrup
salt to taste
4 tablespoons prepared Dijon-style mustard
ground black pepper to taste
2 1/2 tablespoons cider vinegar

1. Preheat the oven to 350 degrees F (175 degrees C). 2. Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. 3. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Garlic Herb Pizza Dough

2008-06-25T11:52:00.000-07:00

1 tsp active dry yeast
1 tsp dried basil
2 cups bread flour
2 cloves minced garlic
1/4 tsp salt
1 Tbsp olive oil
1 tsp dried oregano
2/3 cups lukewarm water

Activate your yeast and add to your flour, salt and herbs mixture. Put olive oil in a glass bowl and roll the dough in the oil. Let rise in the bowl with a damp towel over the top. Lightly and tenderly roll out the dough onto your baking sheet and bake @ 375 for 20-25 minutes

Lion House Chicken Salad Sandwiches

2008-06-25T11:51:00.000-07:00

Serves: 4-6
8 ounces Cream cheese, softened
1/3 cup green pepper, diced
1 ½ cup mayonnaise
3 Tbsp green onions
3 Tbsp Milk
1 tsp Dried Mustard
1 tsp Lemon Juice
1/2 tsp salt
3 cups chicken, diced
1/2 tsp pepper
1/3 cup red pepper, diced
1/3 cup slivered almonds
Alfalfa sprouts
Beat Cream cheese, mayo, and milk and lemon juice until smooth. Stir in Chicken, peppers, onion, mustard, salt and pepper. Refrigerate, and spoon onto pita bread or croissants. Add a little alfalfa sprouts inside pita bread or croissants.

Fantastic Pita Bread

2008-06-25T11:50:00.000-07:00

1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 tablespoon vegetable oil
1 teaspoon salt
1 ½ teaspoons white sugar
1 ½ teaspoons active dry yeast
1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Mango Walnut Bread

2008-06-25T11:49:00.000-07:00

Serves: 5 small loaves
2 cups flour 3 eggs beaten
2 tsp baking soda 1 tsp vanilla
2 tsp cinnamon 1/2 cup sugar
1/2 tsp salt 2 diced mangos
1 cup oil 1/2 cup walnuts
Mix together flour, baking soda, cinnamon and salt. Set aside. Mix beaten eggs, oil, vanilla and sugar. Slowly and carefully add diced mango. Fold in chopped walnuts (optional). Pour into pans and let rest 20 minutes. Bake @ 350ْ for roughly 1 hour.

Mom's Perfect Dumplings

2008-06-25T11:47:00.000-07:00

Serves: 4
1/2 cup cold water
1/4 tsp baking powder
2 eggs
1 1/2 cup flour
1/2 tsp salt
Mix water, eggs, salt and baking powder until well combined. Add flour. Mix well and drop spoon full’s into boiling soup (chicken soup etc). Dumplings will float to the top when cooked thoroughly.

Leesha's Banana Bread

2008-06-11T14:46:00.000-07:00

INGREDIENTS

Serves: 5 small loves
1 cup banana (about 3-4 really ripe bananas)
1 tsp salt
2 eggs
1 tsp vanilla
1/2 cup sour cream
1 tsp baking soda
1/2 cup unsalted butter
1 cup sugar ( I use 1/2 cup white sugar and 1/2 cup brown sugar)

Cream together sugar and softened butter until soft and creamy. Add eggs (one at a time) and continue to cream together. Mix together flour, salt, and baking soda and set aside. Mash ripened bananas and while alternating between bananas and flour mixture, add about 1/4 cup of each at a time until all is mixed well. Take time periodically to scrap the bowl. After flour mixture and bananas are mixed, add sour cream and vanilla. Pour batter into your loaves that have been sprayed with a non-stick cooking spray. Bake @ 350ْ for about 30-35 minutes until tops are golden brown firm. Remove from pans and immediately put into plastic zip lock bags( but do not zip it closed) or cover with plastic wrap to give a moist exterior to bread.

Mango-Walnut Bread

2008-06-11T14:45:00.000-07:00

INGREDIENTS Serves: 5 small loaves
2 cups flour
3 eggs beaten
2 tsp baking soda
1 tsp vanilla
2 tsp cinnamon
1/2 cup sugar
1/2 tsp salt
2 diced mangos
1 cup oil
1/2 cup walnuts

Mix together flour, baking soda, cinnamon and salt. Set aside. Mix beaten eggs, oil, vanilla and sugar. Slowly and carefully add diced mango. Fold in chopped walnuts (optional). Pour into pans and let rest 20 minutes. Bake @ 350ْ for roughly 1 hour.

Eggnog French Toast

2008-06-11T14:06:00.000-07:00

INGREDIENTS
4 (3/4 inch thick) slices French bread
1-1/2 eggs
1/2 cup half-and-half cream
2-3/4 teaspoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg
confectioners' sugar

Arrange the bread slices in two well-greased 15-in. x 10-in. x 1-in. baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees F for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar

Yummy Honey Chicken Kabobs

2008-06-11T14:03:00.000-07:00

INGREDIENTS
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
DIRECTIONS
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Not Yo Mammas Cooking

2008-06-11T13:35:00.001-07:00

I changed my font at pYzam.com