tag:blogger.com,1999:blog-56231141426900010042024-03-12T21:26:23.220-04:00Recipe for Disaster?Sister Powers Combine to create great Recipes!Alissahttp://www.blogger.com/profile/15128155465719474811noreply@blogger.comBlogger356125tag:blogger.com,1999:blog-5623114142690001004.post-52206948408792610552013-04-07T17:23:00.001-04:002013-04-07T17:23:02.266-04:00Cheese FondueIt is hard to go wrong with a good cheese fondue and this is surely a good one.<a href="http://3.bp.blogspot.com/-sxmcc63t7So/Th5dvRINKzI/AAAAAAAAGYE/omdazkz7skw/s1600/DSC_0949.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629039650892753714" src="http://3.bp.blogspot.com/-sxmcc63t7So/Th5dvRINKzI/AAAAAAAAGYE/omdazkz7skw/s400/DSC_0949.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Cheese Fondue</span><br />
<br style="font-style: italic;" />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.thesisterscafe.com" style="font-style: italic;">The Sisters Cafe</a><br />
<br />
2 cups swiss cheese, shredded<br />
2 cups monterey jack, shredded<br />
2 cups chicken broth, separated<br />
1 clove garlic, minced<br />
3 Tbs. cornstarch<br />
dash of pepper<br />
3/4 tsp. salt<br />
1/4 tsp. nutmeg<br />
1/2 tsp. worcestershire sauce<br />
1/4 cup chicken broth<br />
french bread, cubed<br />
any other desired items for dipping<br />
<br />
Melt swiss and monterey jack cheeses in 1 3/4 cups chicken broth with garlic added. Keep broth barely under a boil, stirring until cheese in completely melted (it will be stringy).<br />
<br />
Combine cornstarch, pepper, salt, nutmeg and worcestershire sauce in 1/4 cup chicken broth. Add to cheese mixture, stirring until smooth. Put fondue mixture into a preheated fondue pot and keep at temperature hot enough to maintain desired texture without scorching.<br />
<br />
Cut french bread into bite-sized chunks. Prepare any other desired items for dipping. Dip into fondue!Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-74528723909307267112013-04-07T17:15:00.001-04:002013-04-07T17:15:19.938-04:00Asparagus with Blue CheeseAsparagus and Blue Cheese = Genius!<a href="http://3.bp.blogspot.com/-QP4bXtpMvys/Th5hFa0d9dI/AAAAAAAAGYc/3VEA28TKUcI/s1600/DSC_0059.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629043329986328018" src="http://3.bp.blogspot.com/-QP4bXtpMvys/Th5hFa0d9dI/AAAAAAAAGYc/3VEA28TKUcI/s400/DSC_0059.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 268px;" /></a><br />
<span style="font-weight: bold;">Asparagus with Blue Cheese</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://efnrecipes.blogspot.com/" style="font-style: italic;">You Got Served</a><br />
<br />
1 lb. asparagus<br />
2 tsp. red wine vinegar<br />
2 Tbs. olive oil<br />
2 Tbs. chives, minced<br />
4 Tbs. blue cheese, crumbled<br />
freshly ground white pepper<br />
<br />
Cut tough ends off of asparagus. Fill a medium skillet with 1" of water and bring to a boil. Add asparagus in a single layer and cook until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in a small bowl. Add blue cheese and chives and mix well. Pour over the hot asparagus. Season to taste with white pepper. Serve hot or at room temperature. Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-19417976303754305172013-04-07T17:11:00.002-04:002013-04-07T17:11:17.226-04:00Zucchini CakesThese were fantastic! Everything about them rocked!<a href="http://2.bp.blogspot.com/-bULQCXSGiq0/Th5j8R_cM5I/AAAAAAAAGYs/knp4eAfa5YI/s1600/DSC_0330.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629046471532491666" src="http://2.bp.blogspot.com/-bULQCXSGiq0/Th5j8R_cM5I/AAAAAAAAGYs/knp4eAfa5YI/s400/DSC_0330.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Zucchini Cakes</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://thepioneerwoman.com/cooking/" target="_blank">The Pioneer Woman</a><br />
<br />
1 large zucchini<br />
1 Tbs. garlic, minced<br />
1/2-3/4 cups breadcrumbs <br />
1/2 cup 4-cheese Italian blend (or Parmesan or Romano cheese)<br />
2 eggs<br />
kosher salt and freshly ground black pepper, to taste<br />
olive oil<br />
<br />
Wash and cut the end off of one large zucchini. Shred it using a large hole cheese grater. Squeeze the shredded zucchini inside of a clean towel <i>(I use cheesecloth) </i>until you've removed as much liquid as possible. <br />
<br />
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.<br />
<br />
Heat about 1/4" of olive oil in bottom of a deep skillet over medium heat. When the oil is hot enough, drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be golden brown on bottom) and cook on the other side until done, about another 2-3 minutes.<br />
<br />
Serve with the dipping sauc of your choice.Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-77641653395753338642013-04-07T16:59:00.002-04:002013-04-07T16:59:30.628-04:00BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti<a href="http://3.bp.blogspot.com/-iOfdDjxS6kY/Th5lT0VjJMI/AAAAAAAAGY0/ug4Up-iev2A/s1600/DSC_0351.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629047975400645826" src="http://3.bp.blogspot.com/-iOfdDjxS6kY/Th5lT0VjJMI/AAAAAAAAGY0/ug4Up-iev2A/s400/DSC_0351.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 268px;" /></a><br />
<span style="font-weight: bold;">BBQ Chicken and Caramelized Red Onion Ranch Spaghetti</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://picky-palate.com/" style="font-style: italic;">Picky Palate</a><br />
<br />
1 lb. thin spaghetti noodles<br />
4 Tbs. olive oil<br />
1/2 lg. red onion, fined diced<br />
2 Tbs. ranch dressing mix<br />
3/4 cup cilantro, chopped<br />
<br />
<b>Shredded BBQ Chicken</b><br />
<div>
</div>
<div class="MsoNormal" style="text-align: left;">
1 1/2 cups ketchup</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
3 Tbs. Dijon Mustard</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
4 Tbs. worstershire sauce</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
2 Tbs. apple cider vinegar</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
1 1/2 Tbs. lemon juice</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
4 Tbs. brown sugar</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
1 tsp. fresh cracked black pepper</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
1 tsp. honey</div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
Pinch of salt</div>
2 lg. boneless skinless chicken breasts, cooked and shredded<br />
<br />
<br />
For BBQ Chicken: Combine all ingredients into a medium saucepan over medium low heat.<span> </span>Cook for 15 minutes, stirring often.<span> </span>Reduce heat to low and stir in shredded chicken.<span> </span>Let simmer for a little while.<br />
<br />
Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking. Place olive oil into a large pot over medium heat. Saute the red onions until softened and golden. Add cooked spaghetti to onions; mix and add dry ranch dressing mix and cilantro leaves. Season with a pinch of salt and pepper. Place noodles onto serving plates and top with warm shredded BBQ chicken. Garnish with cilantro leaves and serve. <b> </b>Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-71635948558765264772013-04-07T16:48:00.001-04:002013-04-07T16:48:36.731-04:00Vegetable TianWould you just look at all of those yummy veggies and cheese!<a href="http://1.bp.blogspot.com/-X_tt6QiRaqs/Th8vBYO-s9I/AAAAAAAAGZU/Ex34q5lWMIQ/s1600/DSC_0034.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629269759968064466" src="http://1.bp.blogspot.com/-X_tt6QiRaqs/Th8vBYO-s9I/AAAAAAAAGZU/Ex34q5lWMIQ/s400/DSC_0034.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Vegetable Tian</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://homecookinginmontana.blogspot.com/" style="font-style: italic;">Home Cooking Montana</a><br />
<br />
1 lg. yellow onion, cut in half and sliced<br />
2 cloves garlic, minced<br />
unpeeled potatoes, slice in 1/4" thick rounds <i>(I used red potatoes)</i><br />
1 zucchini, slice in 1/4" thick rounds<br />
1 yellow squash, slice in 1/4" thick rounds<br />
2-3 roma tomatoes, slice in 1/4" thick rounds<br />
kosher salt/pepper to taste<br />
fresh thyme leaves, plus extra springs<br />
gruyere cheese, grated (can use parmesan)<br />
olive oil<br />
<br />
Preheat oven to 375 degrees.Brush a baking dish with olive oil. In a medium saute pan, heat about 1-2 Tbs. of olive oil and cook the onions over medium-low heat or until translucent. It should take about 8-10 minutes. Add the garlic and cook an additional minute. Spread the onion mixture on the bottom of the oiled baking dish.<br />
<br />
Layer them alternately on top of the onions. Fit them tightly, making only 1 layer. Sprinkle with some kosher salt and pepper. Add some of the thyme leaves and a few thyme springs. Drizzle with a bit of olive oil, about 1 Tbs. or so. Cover the dish with foil. Bake for about 35-40 minutes or until the potatoes are tender. Uncover the dish, remove the thyme sprigs. Sprinkle with some grated cheese. Bake the Vegetable Tian for another 30 minutes or until browned. Serve warm.Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-85661562393798957712013-04-07T16:31:00.001-04:002013-04-07T16:31:55.724-04:00Chicken Artichoke Pesto Calzone<a href="http://1.bp.blogspot.com/-WR165Ljg9fw/Th8woHyX3AI/AAAAAAAAGZc/3mKB4CL_B1M/s1600/DSC_0372.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629271525079636994" src="http://1.bp.blogspot.com/-WR165Ljg9fw/Th8woHyX3AI/AAAAAAAAGZc/3mKB4CL_B1M/s400/DSC_0372.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">Chicken Artichoke Pesto Calzone</span><br />
<br />
<span style="font-style: italic;">From: <a href="http://tasteeveryseason.blogspot.com/">Taste Every Season</a></span><br />
<br />
2 1/2 lbs. pizza dough (use your favorite recipe)<br />
1 cup pesto<br />
1 cup frozen artichokes, defrosted and roughly chopped <i>(I just used canned)</i><br />
2 cups cooked chicken, shredded<br />
2 cups mozzarella or fontina, shredded<br />
olive oil for brushing<br />
<br />
Heat the oven according to your pizza dough recipe. Divide dough into eight equal pieces. Gently reshape each piece of dough into a ball. Cover with plastic wrap or a damp kitchen towel and let the dough rest if needed.<br />
<br />
Working with one piece of dough at a time and keeping the other pieces covered, stretch and pull the dough into a 7-8" round. Set it aside while your roll/stretch out another 3 pieces of dough. (work in groups of 4).<br />
<br />
Spread 2 Tbs. pesto onto each round of dough, leaving about a 1" border around the edge. Divide the toppings evenly between the eight dough rounds, forming a pile in the center of the bottom half of each dough round and leaving a 1" border uncovered.<br />
<br />
Fold the top half of the dough over the filling-covered bottom half and with your fingertips, lightly press around the silhouette of the filling and out to the edge to lightly seal the dough shut. Roll the bottom edge up over the top if needed to fully seal.<br />
<br />
With a pastry brush, brush the tops and sides of the calzones with olive oil. Carefully transfer the calzones to parchment paper covered cookie sheets. Bake until the calzones are golden brown, about 11 minutes. Remove the calzones from the parchment, cool 5 minutes, and serve.<br />
<br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-21009745110243125462013-04-07T16:15:00.004-04:002013-04-07T16:15:58.473-04:00Lemon Asparagus with Pine Nuts<br />
We all, especially the kids, love asparagus 'round these parts, so I have a ton of asparagus recipes. This one is by far our favorite.<a href="http://2.bp.blogspot.com/-3EPUAJtzbtY/Th8yB_9ds6I/AAAAAAAAGZk/qsxz6GdNVts/s1600/DSC_0360.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629273069166900130" src="http://2.bp.blogspot.com/-3EPUAJtzbtY/Th8yB_9ds6I/AAAAAAAAGZk/qsxz6GdNVts/s400/DSC_0360.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 268px;" /></a><br />
<span style="font-weight: bold;">Lemon Asparagus with Pine Nuts</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://efnrecipes.blogspot.com/" style="font-style: italic;">You Got Served</a><br />
<br />
1 lb. fresh asparagus<br />
3 Tbs. pine nuts<br />
1/4 cup olive oil<br />
1 Tbs. lemon juice<br />
1 clove garlic<br />
1/2 tsp. salt<br />
1/2 tsp. dried basil<br />
1/2 tsp. dried oregano<br />
freshly ground pepper, to taste<br />
<br />
Cut off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. <i>(I don't bother).</i> Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Saute pine nuts in a small skillet over medium heat for 2-3 minutes, or until browned. Set aside.<br />
<br />
Combine olive oil and remaining ingredients in a medium saucepan, stirring with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand until reaching room temperature before serving. <i>(I also like it hot.)</i>Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-33706298064773060862013-04-07T14:26:00.002-04:002013-04-07T14:26:44.143-04:00Twice Baked Sweet PotatoesThese were so so yummy. A Perfect fall side.<a href="http://1.bp.blogspot.com/-mOpm2dzraTM/Th8zeWeSZwI/AAAAAAAAGZ0/5z_mirCDLLs/s1600/DSC_0004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629274655758116610" src="http://1.bp.blogspot.com/-mOpm2dzraTM/Th8zeWeSZwI/AAAAAAAAGZ0/5z_mirCDLLs/s400/DSC_0004.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Twice Baked Sweet Potatoes</span><br />
<br />
<span style="font-style: italic;">From:</span><a href="http://efnrecipes.blogspot.com/" style="font-style: italic;"> You Got Served</a><br />
<br />
1 1/2 to 2 lbs. sweet potatoes<br />
4 oz. smoked bacon <br />
2 Tbs. dark brown sugar<br />
3 Tbs. unsalted butter, softened<br />
2 shallots, minced<br />
1 tsp. minced fresh rosemary, plus more for garnish<br />
1 large egg<br />
2 Tbs. heavy cream<br />
2 oz. gruyere cheese, finely grated, plus more for garnish<br />
coarse salt and freshly ground pepper <br />
<br />
Preheat oven to 400 degrees. Place the sweet potatoes on a parchment lined baking sheet; bake until tender when pierced with a paring knife, about 45 min. Remove from oven; let cool slightly.<br />
<br />
Line a rimmed baking sheet with foil; place a wire rack inside. Arrange bacon strips on rack and sprinkle with brown sugar. cook until well glazed and crisp, 12-15 minutes. remove from oven; let cool slightly and roughly chop. Set aside.<br />
<br />
Melt 1 Tbs. butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary and cook 1 minutes more. Remove from heat, and set aside. Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4" border all around potato halves; place halves on a baking sheet, and set aside.<br />
<br />
Place potato flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 Tbs. butter, reserved shallot mixture, egg, cream and Gruyere. Mix well until combined. Season with salt and pepper. Place mixture into a baking dish. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary and reserved bacon.Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-63158169428587108642013-04-07T13:45:00.003-04:002013-04-07T13:45:36.938-04:00Layered Mexican Rice BakeThis is one of those hurry up and be done with dinner already recipes. Love it.<a href="http://1.bp.blogspot.com/-jOvZ228jnlg/Th81_sedo9I/AAAAAAAAGaM/DH49oddGm08/s1600/DSC_0631.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629277427623371730" src="http://1.bp.blogspot.com/-jOvZ228jnlg/Th81_sedo9I/AAAAAAAAGaM/DH49oddGm08/s400/DSC_0631.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Layered Mexican Rice Bake</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.picky-palate.com" style="font-style: italic;">Picky Palate</a><br />
<br />
2 Tbs. extra virgin olive oil<br />
1 med. white onion, finely chopped<br />
1 Anaheim chili pepper, finely diced <br />
1 1/2 cups sweet peppers, chopped<br />
1 1/2 Tbs. garlic, minced<br />
4 cups cooked rice<br />
1 Tbs. cumin<br />
2 cups chicken breast, cooked and shredded<br />
1/4 tsp. garlic salt<br />
1/2 tsp. ranch dressing mix<br />
1/2 cup salsa<br />
1 can corn, drained<br />
1 can red kidney bean (or other bean of choice), drained <i>(I used black beans)</i><br />
1/2 cup cilantro, chopped<br />
1 cup cheddar cheese, shredded<br />
<br />
Preheat oven to 350 degrees. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9x13" baking dish<br />
<br />
Place chicken breast into a medium skillet over medium heat. Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.<br />
<br />
Serve with hot sauce if desired. Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-73517981238663548162013-04-07T13:16:00.001-04:002013-04-07T13:16:34.762-04:00Beef and Quinoa Stuffed Peppers<a href="http://1.bp.blogspot.com/-x7-RfO5YKlE/Th-nE474A6I/AAAAAAAAGaU/Bt3MLURccAw/s1600/DSC09372.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629401761681245090" src="http://1.bp.blogspot.com/-x7-RfO5YKlE/Th-nE474A6I/AAAAAAAAGaU/Bt3MLURccAw/s400/DSC09372.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Beef and Quinoa Stuffed Peppers</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.duodishes.com" style="font-style: italic;">The Duo Dishes</a><br />
<br />
1 cup quinoa, cooked<br />
1lb. ground beef<br />
3 cloves garlic, minced<br />
1 med. red onion, diced<br />
1med eggplant, diced<br />
1 1/2 cups small mixed heirloom tomatoes, diced<br />
1 tsp. ground paprika<br />
2 tsp. cumin<br />
1tsp. chili powder<br />
1 jalapeno pepper, diced<br />
1 1/2 Tbs. kosher salt<br />
8 med. mixed bell peppers, tops, seeds and ribs removed<br />
Grape seed oil<br />
<br />
Swirl a bit of the oil in a deep, large pan. Once hot enough, add the garlic and onions. Cook until the onions begin to become translucent, about 3-5 mins.<br />
<br />
Add the eggplant and tomatoes, followed by paprika, cumin, chili powder and jalapeño. Stir to mix well.<br />
<br />
Add the ground beef and cook until just browned, about 6-8 mins. Stir in quinoa and salt.<br />
<br />
Spoon the filling into each pepper and stand in a baking dish just large enough to fit all of the peppers snugly. Bake at 375 degrees for 30-35 min.<br />
<br />
<br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-14257528208081259992013-04-07T13:03:00.001-04:002013-04-07T13:03:32.931-04:00Spaghetti with Artichoke Hearts and TomatoesArtichoke hearts...really, need I say more.<a href="http://1.bp.blogspot.com/-8F79Y9wjCTo/Th-oqt-ZQQI/AAAAAAAAGak/JdYrMGyo4vU/s1600/DSC09385.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629403511085678850" src="http://1.bp.blogspot.com/-8F79Y9wjCTo/Th-oqt-ZQQI/AAAAAAAAGak/JdYrMGyo4vU/s400/DSC09385.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Spaghetti with Artichoke Hearts and Tomatoes</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.thepioneerwoman.com/cooking" style="font-style: italic;">The Pioneer Woman</a><br />
<a href="http://www.blogger.com/www.thepioneerwoman.com/cooking" style="font-style: italic;"><br /></a>
2 Tbs. olive oil<br />
2 Tbs. butter<br />
3 cloves garlic, minced<br />
1/2 med. onion, finely diced<br />
1 (14.4 oz)can artichoke hearts, drained<br />
1 (14.5 oz.) can diced tomatoes, undrained<br />
1 cup heavy cream<br />
1/2 cup chicken broth or more as needed<br />
1/2 tsp. nutmeg<br />
Salt and pepper to taste<br />
1lb. thin spaghetti<br />
1 cup freshly grated Parmesan cheese<br />
2 Tbs. chives, chopped<br />
<br />
Cook spaghetti till alienate. Drain and set aside.<br />
<br />
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and sauté for 2 to 3 minutes.<br />
<br />
Add artichoke hearts and tomatoes. Stir and cook for 8-10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Make sure not to under salt. Cook over low. Heat until heated through, turn off heat.<br />
<br />
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if the sauce is too thick<br />
<br />
Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-31276759553647343522013-04-02T11:08:00.002-04:002013-04-02T11:13:59.509-04:00Creamy Orzo with Chicken, Mushroom and Red Peppers<a href="http://2.bp.blogspot.com/-B5F1NYUzcBU/Th-qOKgMpXI/AAAAAAAAGa0/VVFxPeiIP4k/s1600/DSC09473.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629405219550700914" src="http://2.bp.blogspot.com/-B5F1NYUzcBU/Th-qOKgMpXI/AAAAAAAAGa0/VVFxPeiIP4k/s400/DSC09473.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Creamy Orzo with Chicken, Mushroom and Red Peppers</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.melskitchencafe.com/" target="_blank">Mel's Kitchen Cafe</a><br />
<br />
1 Tbs. olive oil<br />
2 (about 1-1 1/2 lbs.) chicken breasts, cut into chunks<br />
2 red bell peppers, cut into 1/2" pieces<br />
8 oz. white button mushrooms, quartered<br />
1 tsp. dried thyme<br />
3 cloves garlic, finely minced<br />
1 lb. orzo<br />
8 oz. cream cheese, softened<br />
1 cup reserved pasta water<br />
1/2 tsp. salt<br />
1/2 tsp. pepper<br />
1/2 cup freshly grated Parmesan cheese<br />
3 Tbs. flat leaf parsley, chopped<br />
juice of 1 lemon<br />
<br />
Bring a large pot of salted water to a boil. Add the orzo and cook until done. When the orzo is done, set aside 1 cup of the pasta water, drain orzo and set aside.<br />
<br />
While the orzo is cooking, in a large nonstick skillet, heat olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When browned, but cooked through, add the peppers, mushrooms and thyme. Stir and let cook for 5 minutes, until the chicken in cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring until fragrant, about 1 minute.<br />
<br />
In the skillet over medium heat, add the softened cream cheese in small chunks and stir so that the cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add 1/2 tsp. salt and 1/2 tsp. pepper. Stir. Add the orzo, Parmesan, lemon juice and parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-360124405270511692012-03-26T22:09:00.000-04:002012-03-26T22:09:00.850-04:00Haandi ChickenA friend recently posted this recipe on Facebook and I was so smitten with the ingredients I just had to make it. Good thing I did because it was amazing and will be permanently added to my repertoire of quick, easy, delicious meals.<br />
<br />
<img height="400" src="http://lh6.ggpht.com/-DahaSxFBdGI/T2PP56I3igI/AAAAAAAADDY/FiVFzqbZS-A/IMAG0796-1-1.png" width="385" /><br />
And pardon the HORRENDOUS picture. Some of the best tasting food is just plain ugly.<br />
We double this recipe, because apparently my family is huge now. But I recommend doubling it anyway. You're going to want the leftovers (which were just as good).<br />
<br />
Haandi Chicken<br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1lb chicken, cubed</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">2 onions, diced</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1Tbs olive oil</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">6oz coconut milk</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">2tbs sour cream</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1tsp Each: coriander, chili powder, garam masala, ginger, garlic salt</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1/4 tsp cardamom </span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1 bunch fresh cilantro, chopped</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">8 oz pineapple pieces </span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1/2 c cashews</span><br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Red pepper flakes</span><br />
<br />
<span style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Cook onions in olive oil over med heat until just tender. Add chicken and cook util browned. Don't over cook (about 2-3 min). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 min. But don't let it come to a full boil. 1 minute before serving, add cilantro and red pepper flakes (optional). Serve over rice. Garnish with cashews. </span>Alissahttp://www.blogger.com/profile/15128155465719474811noreply@blogger.com1tag:blogger.com,1999:blog-5623114142690001004.post-81805242151612333452012-03-25T18:00:00.000-04:002012-03-25T18:00:02.101-04:00Sausage and Potato Bake<a href="http://4.bp.blogspot.com/-vapRHh4bBl4/Th-pTqcUKkI/AAAAAAAAGas/QGks3ECQFyw/s1600/DSC09419.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629404214512069186" src="http://4.bp.blogspot.com/-vapRHh4bBl4/Th-pTqcUKkI/AAAAAAAAGas/QGks3ECQFyw/s400/DSC09419.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Sausage and Potato Bake</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.realmomkitchen.com" style="font-style: italic;">Real Mom Kitchen</a><br />
<br />
2 pkgs. brown and serve sausage patties or links, thawed <br />
3 1/2 cups frozen hash browns <i>(I used the cubed kind)</i> <br />
1 1/2 cups cheddar cheese, shredded<br />
1 cup of milk<br />
6 eggs, beaten<br />
1 tsp. dried mustard<br />
1/4 tsp. salt<br />
<br />
Heat oven to 350 degrees. Grease a 9 x 13 inch baking dish.<br />
<br />
Cut thawed sausage into slices or patties into quarters. Stir all ingredients together in a large bowl. Pour into prepared dish. Bake 50-60 minutes or until knife inserted in the center comes out clean. Let stand 10 minutes.Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-56817578487972956212012-03-24T18:00:00.000-04:002012-03-24T18:00:00.365-04:00Chilled Fruit Cups<br />
These were so fantastic. I kept a bunch covered in my freezer and would pull them out here and there (ok, so every night until they were gone) for a treat.<a href="http://3.bp.blogspot.com/-c4tMaej7N18/Th-tj9imzJI/AAAAAAAAGa8/UvRnol_0PSk/s1600/DSC09376.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629408892563147922" src="http://3.bp.blogspot.com/-c4tMaej7N18/Th-tj9imzJI/AAAAAAAAGa8/UvRnol_0PSk/s400/DSC09376.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
<span style="font-weight: bold;">Chilled Fruit Cups</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.realmomkitchen.com" style="font-style: italic;">Real Mom Kitchen</a><br />
<br />
1 (12 oz.) can frozen pineapple juice concentrate, thawed<br />
1 (6 oz.) can frozen orange juice concentrate, thawed<br />
1 cup water<br />
1 cup sugar<br />
2 Tbs. lemon juice<br />
3 med. firm bananas, sliced<br />
1 (16 oz.) pkg. frozen unsweetened strawberries <br />
1 (15 oz.) can mandarin oranges, drained<br />
1 (8 oz.) can crushed pineapple<br />
18 clear plastic cups<br />
<br />
In a large bowl, prepare pineapple juice concentrate according to
package directions. Add orange juice concentrate, water, sugar, lemon
juice and the fruit.<br />
<br />
Spoon 3/4 cupful into each plastic cup. Place cups in a pan and
freeze. Remove from the freezer at least 40-50 minutes before serving.
Serve with spoons. You break up the frozen fruit with your
spoon and eat it like a slush. <br />
<br />
<br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-22443622414570484302012-03-23T18:00:00.000-04:002012-03-23T18:00:04.489-04:00New Potatoes in Creamy Dill Sauce<a href="http://1.bp.blogspot.com/-NIIF4n1Yy6c/Th-uthJ5PoI/AAAAAAAAGbE/q5I4dXRE-kY/s1600/DSC08503.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629410156253625986" src="http://1.bp.blogspot.com/-NIIF4n1Yy6c/Th-uthJ5PoI/AAAAAAAAGbE/q5I4dXRE-kY/s400/DSC08503.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">New Potatoes in Creamy Dill Sauce</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.kraftfoods.com" style="font-style: italic;">Kraft Foods</a><br />
<br />
<span></span><br />
<div id="ingredients">
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1-1/2</span> lb. small <span class="ingredientNodeInner">new potatoes</span>, quartered</div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1/2</span> cup <span>water</span></div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1/2</span> cup<span class="ingredientNodeInner"> chive and onion cream cheese spread</span></div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1/2</span> cup <span>milk</span></div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1/2</span> tsp. <span class="ingredientNodeInner">dill</span></div>
<div class="desc">
<span class="ingredientNodeInner"> </span></div>
<div class="desc">
<span><span rel="v:instructions"><span><span>
<strong></strong>Microwave potatoes and water in covered 3-qt.
microwaveable dish on HIGH 15 to 17 min. or until potatoes are tender,
stirring after 10 min.; drain. <i>(I boiled mine on the stove.)</i> Return potatoes to dish; set aside. </span><br />
<span> </span>
<br />
<span>
<strong></strong>Microwave cream cheese and milk in microwave safe bowl 1 min.; stir until smooth. Pour over potatoes; sprinkle with dill.
</span>
<br />
<br /><span>
</span><br />
<span>Microwave 1 to 2 minutes or until heated through; stir gently.</span></span></span></span></div>
</span></span></div>
</div>
</div>
</div>Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-36435719747049883422012-03-22T18:00:00.000-04:002012-03-22T18:00:02.115-04:00Oreo and Fudge Ice Cream CakeI made this for my friend's daughter's birthday! It was a huge hit and with good reason. It is yummy! In the picture below I doubled the recipe so as to feed a crowd.<a href="http://3.bp.blogspot.com/-JzNUsR7l5Is/Th-vPSvE80I/AAAAAAAAGbM/o5u05oSs-cQ/s1600/DSC08536.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629410736498602818" src="http://3.bp.blogspot.com/-JzNUsR7l5Is/Th-vPSvE80I/AAAAAAAAGbM/o5u05oSs-cQ/s400/DSC08536.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Oreo and Fudge Ice Cream Cake</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.kraftfoods.com" style="font-style: italic;">Kraft Foods</a><br />
<br />
<br />
<div id="ingredients">
<span style="font-size: small;">
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1/2</span> cup <span class="ingredientNodeInner">hot fudge ice cream topping</span>, warmed</div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1</span> (8 oz.) container <span>Cool Whip</span>, thawed, divided</div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>1</span> (3.9 oz.) pkg. <span class="ingredientNodeInner">instant chocolate pudding</span></div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>8</span> <span>oreo cookies</span>, chopped (about 1 cup)</div>
</span>
</span>
</div>
</div>
</div>
<div class="table-row-gray">
<div class="column1">
<div class="textarea">
<span rel="v:ingredient">
<span>
<div class="desc">
<span>12</span> vanilla <span class="ingredientNodeInner">ice cream sandwich</span>es</div>
<div class="desc">
</div>
<div class="desc">
<span><span rel="v:instructions"><span><span>
<strong></strong>Pour fudge topping into medium bowl. Whisk in 1 cup of cool whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies. </span><br />
<span> </span>
<br />
<span>
</span><br />
<span></span><br />
<span></span><br />
<span></span><br />
<span><strong></strong>Arrange 4 ice cream sandwiches, side-by-side, on
24-inch-long sheet of foil; top with half of the cool whip mixture. Repeat
layers. Top with remaining sandwiches. Frost top and sides with
remaining cool whip. Bring up foil sides; double fold top and ends to
loosely seal packet. </span><br />
<span> </span>
<br />
<span>
</span><br />
<span><strong></strong>Freeze 4 hours or until firm.
</span>
</span></span></span></div>
</span>
</span>
</div>
</div>
</div>
</span></div>Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-39987252607966908192012-03-21T18:00:00.000-04:002012-03-21T18:00:02.541-04:00Black Bean Tostados with Mango Avocado Salsa<br />
<br />
<span style="font-weight: bold;"> Avocado and Mango...really can you go wrong with this?</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yDhAT9wD2PY/Th-yHgdfr6I/AAAAAAAAGbk/oioQ_8XUiCo/s1600/DSC09173.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629413901278883746" src="http://3.bp.blogspot.com/-yDhAT9wD2PY/Th-yHgdfr6I/AAAAAAAAGbk/oioQ_8XUiCo/s400/DSC09173.JPG" style="display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<br />
<span style="font-weight: bold;">Black Bean Tostados with Mango Avocado Salsa</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.thesisterscafe.com" style="font-style: italic;">The Sisters Cafe</a><br />
<br />
<span style="font-size: small;"><span>1-2 ripe avocados, peeled and cut into 1/2″ cubes<br />
3 Tbs. lime juice<br />
1 ripe mango, peeled and cut into 1/2″ cubes<br />
1 jalapeno, seeded and minced<br />
1 tsp. lime zest<br />
1/2 tsp. salt<br />
1/4 tsp. sugar<br />
2 Tbs. cilantro, chopped + more for garnish<br />
4 Tbs. olive oil<br />
1 (15.5 oz) can black beans, drained and rinsed<br />
black pepper, to taste</span></span><br />
<span style="font-size: small;"><span>Spring greens <i>(I just use whatever salad greens I happen to have) </i></span></span>
<br />
<span style="font-size: small;"><span>4 whole wheat tortillas</span><br /><span>olive oil flavored Pam</span></span><span style="font-size: small;"><br /><span>kosher salt</span></span>
<br />
<span style="font-size: small;"><span>Cotija cheese for garnish <i>(I substitute in Feta)</i></span></span><br />
<span style="font-size: small;"><span><i> </i></span></span><br />
<span style="font-size: small;"><span>In a medium bowl, toss mango and
jalapeno with 1 Tbs. lime juice and salt. Add avocado and gently toss to
combine. In a small bowl, whisk together the remaining lime juice, zest,
sugar, cilantro and oil. Toss the black beans with the vinaigrette.<br />
</span><br /><span>Meanwhile, spray both sides of the whole
wheat tortillas with olive oil flavored Pam and sprinkle with kosher salt. Broil 3-4
minutes, flip and broil reverse side until lightly browned.</span></span><br />
<span style="font-size: small;"><span> </span></span>
<br />
<span style="font-size: small;">To assemble, sprinkle tostados with spring mix greens. Then
spoon the black beans with vinaigrette into the center of the greens and
top with the mango-avocado mixture. Garnish with chopped cilantro,
crumbled cotija cheese and black pepper.</span><br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-69741224960797070692012-03-20T18:00:00.000-04:002012-03-20T18:00:02.045-04:00Chicken Enchiladas with Roasted Tomatillo SalsaSo So So delish!<a href="http://4.bp.blogspot.com/-8Sw_7rU4PmY/Th-ywS65yLI/AAAAAAAAGbs/MVSkJfto_jg/s1600/DSC09178.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629414602018769074" src="http://4.bp.blogspot.com/-8Sw_7rU4PmY/Th-ywS65yLI/AAAAAAAAGbs/MVSkJfto_jg/s400/DSC09178.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
<span style="font-weight: bold;">Chicken Enchiladas with Roasted Tomatillo Salsa</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.thesisterscafe.com/" style="font-style: italic;">The Sisters Cafe</a><br />
<br />
<span class="Apple-style-span">Roasted Tomatillo Chile Salsa:</span><br />
1 lb. tomatillos, husked<br />1 white onion, peeled, quartered<br />
4 cloves garlic <br />2 jalapenos<br />2 tsp. ground cumin<br />1 tsp. salt<br />1/2 cup cilantro leaves, chopped<br />1/2 lime, juiced<br />
<br />
<span class="Apple-style-span">Enchiladas:</span><br />
olive oil<br />1/2 med. onion, diced<br />3 cloves garlic, chopped<br />1 1/2 tsp. ground cumin<br />1/4 cup flour<br />2 cups chicken stock<br />
cilantro leaves, chopped<br />3 lbs. chicken breasts, cooked and shredded<br />Salt and freshly ground black pepper<br />10 lg. flour tortillas<br />1/2 pound Monterey Jack cheese, shredded<br />1 cup sour cream + extra for serving<br />Chopped tomatoes and cilantro leaves, optional- for garnish<br />Guacamole, optional<br />
<span class="Apple-style-span" style="text-decoration: underline;"><i></i></span><br />Preheat oven to 400 degrees. On
a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to
15 minutes. Reduce oven temperature to 350 degrees. Transfer the roasted vegetables and any juices on the bottom
of the tray to a food processor. Add the cumin, salt and cilantro and
pulse the mixture until well combined but still chunky.<br />
<br />
Meanwhile, heat olive oil in a medium saucepan over
medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes. Add the garlic and cumin then cook for another minute. Sprinkle on the flour and stir to ensure the flour
doesn’t burn then gradually add the chicken stock.
Continue stirring over a low simmer until the flour cooks and the liquid
thickens. Turn off the heat, add half of the roasted tomatillo chile
salsa, some additional fresh chopped cilantro and fold in the shredded
chicken meat and 1 cup of sour cream. Season, to taste, with salt and
pepper.<br />
<br />
Begin
assembling the dish. Take a large baking dish and smear the bottom with
some of the reserved tomatillo salsa. Microwave your tortillas for a few second to make them soft and pliable.<i> </i>Using
a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
Put a scoop of the shredded chicken-enchilada mix on top of the
tortilla followed by a sprinkle of the shredded cheese. Fold the
tortilla over the filling and roll up. Place the tortillas in the baking
dish and continue to do the same with all the tortillas.<br />
<br />
Finally pour
over some more of the salsa and top with the remaining shredded cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top.
Garnish with cilantro and tomato.<br />
<br />
Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole. <br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-26289069891504255392012-03-19T18:00:00.000-04:002012-03-19T18:00:02.516-04:00Roasted Garlic Cauliflower<a href="http://2.bp.blogspot.com/-Ei9YnTSZIs4/Th-zSWVr71I/AAAAAAAAGb0/8Yp4mVc9B_Q/s1600/DSC09180.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629415187051966290" src="http://2.bp.blogspot.com/-Ei9YnTSZIs4/Th-zSWVr71I/AAAAAAAAGb0/8Yp4mVc9B_Q/s400/DSC09180.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
<span style="font-weight: bold;">Roasted Garlic Cauliflower</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.thesisterscafe.com" style="font-style: italic;">The Sisters Cafe</a><br />
<br />
2 Tbs. garlic, minced<br />
3 Tbs. olive oil<br />
1 lg. head cauliflower, washed and separated into small florets<br />
1/2 cup grated parmesan cheese, not the powdered stuff<br />
salt and pepper to taste<br />
1 Tbs. fresh parsley, chopped<br />
<br />
Preheat oven to 450 degrees. Grease a large casserole dish. Place olive oiland garlic in a large resealable bag. Add cauliflower, and shake to mix.
Pour into the prepared baking dish. Bake for 25 minutes, stirring
halfway through. Top with parmesan cheese and parsley and return to oven for 3
minutes. <br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com1tag:blogger.com,1999:blog-5623114142690001004.post-56723423164167918002012-03-18T18:00:00.000-04:002012-03-18T18:00:00.565-04:00Buffalo Wing Pizza Roll-upsThese were so yummy. I made them more like a calzone than a roll-up...but you get the picture.<a href="http://3.bp.blogspot.com/-3YRRD6w9lwM/Th-zxhqPKJI/AAAAAAAAGb8/aG2AjdPUBoc/s1600/DSC09190.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629415722666895506" src="http://3.bp.blogspot.com/-3YRRD6w9lwM/Th-zxhqPKJI/AAAAAAAAGb8/aG2AjdPUBoc/s400/DSC09190.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Buffalo Wing Pizza Roll-ups</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.foodnetwork.com/" style="font-style: italic;">The Food Network</a><br />
<br />
Pizza Dough <i>(I make my own, but you can buy it or use the recipe the Food Network suggests on their site)</i><br /><br />
<div class="instructions">
<div class="instruction">
Pizza topping:</div>
<div class="instruction">
2 Tbs. olive oil</div>
<div class="instruction">
4 cloves garlic, chopped</div>
<div class="instruction">
2 med. onions, chopped</div>
<div class="instruction">
1 Tbs. fresh parsley, chopped</div>
<div class="instruction">
1/4 tsp. salt</div>
<div class="instruction">
1 cup (16-ounce can) diced tomatoes or chunky <a class="crosslink" href="http://www.foodnetwork.com/recipes/sandra-lee/chunky-tomato-sauce-recipe/index.html">tomato sauce</a></div>
</div>
1/4 cup instant flour,<i>(you can substitute regular flour or better yet, cake flour)</i><br />
1 lb. ground chicken <i>(I just used ground turkey, because I couldn't find ground chicken. I bet you could also just use a chicken breast and shred it up.)</i><br />
3 oz. blue cheese<br />
1/2 cup buffalo wing sauce <br />
1 (6-oz.) container plain yogurt<br />
cornmeal <br />
<br />
Heat 1 Tbs. of the oil over medium-high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes. Cook for about 20 minutes to allow flavors to meld. Begin the
chicken as described below, while the sauce is cooking. Remove from
heat and whisk in the instant flour to thicken. Mix with an immersion blender, then set aside briefly.<br />
<br />
<br />
While the sauce is cooking, in a separate frying pan, heat 1 Tbs. of olive oil over medium high heat, and brown the ground
chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.<br />
<br />
<br />
Preheat oven to 450 degrees. Divide the dough in half and stretch
out (2) 14 inch circles. Transfer them to pizza stones sprinkled with cornmeal<a class="crosslink" href="http://www.foodterms.com/encyclopedia/cornmeal/index.html"></a>.
Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake
for 15 to 20 minutes, or until the dough is nicely browned.Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-59186672580557552392012-03-17T18:00:00.000-04:002012-03-17T18:00:02.811-04:00Chicken Tostada Upside Down Bake<a href="http://2.bp.blogspot.com/-4uNTL6-uv98/Th-0Ugc--YI/AAAAAAAAGcE/Nd_DVEN3li0/s1600/DSC09235.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629416323638294914" src="http://2.bp.blogspot.com/-4uNTL6-uv98/Th-0Ugc--YI/AAAAAAAAGcE/Nd_DVEN3li0/s400/DSC09235.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Chicken Tostada Upside Down Bake</span><br />
<br />
<span style="font-style: italic;">From:</span><a href="http://www.picky-palate.com/" style="font-style: italic;"> Picky Palate</a><br />
<br />
3 Tbs. olive oil, divided<br />
1 med. onion, finely chopped<br />
2 cloves garlic, minced<br />
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper<br />
1 can diced tomatoes, fire roasted is great with this recipe<br />
1 can corn, drained<br />
1 can black beans, drained<br />
1 can black olives, drained and chopped<br />
1 packet ranch dressing mix<br />
1 1/2 Tbs. ground cumin<br />
Pinch of kosher salt and pepper<br />
1/2 cup cilantro, chopped<br />
1 can Pillsbury crescent rolls, the sheets are easiest<br />
1/4 tsp. Lawry’s garlic salt with parsley<br />
1 cup cheddar cheese, shredded<br />
<br />
<br />
Preheat oven to 350 degrees . Heat 2 Tbs. of the oil in adutch oven or other
large pot over medium heat. Saute onions for 5 minutes then add in
garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn,
black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and
cook for 5 minutes, until heated through, then stir in cilantro. <br />
<br />
Pour
into a greased 9x13 inch baking dish. Place crescent roll sheet over top of chicken mixture, brush
lightly with remaining olive oil and season with garlic salt. If you are using
the regular crescent rolls, unroll and press perforations together
with fingers then place over chicken. Bake for 20 minutes, until just
starting to brown. Top with cheese and bake for an additional 15-18
minutes or until cheese is melted and crescent dough is cooked through.
Remove and let cool for 10 minutes before serving.<br />
<br />
Serve with shredded lettuce and sour cream if desiredJennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-88555740303436090272012-03-16T14:17:00.000-04:002012-03-16T14:17:00.161-04:00Spinach Stuffed SquashThese were fabulous! Can't wait to have them again.<a href="http://2.bp.blogspot.com/-FnVM5IFLuYg/Th-0_A3koQI/AAAAAAAAGcM/xHm8QdDD900/s1600/DSC09238.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629417053894254850" src="http://2.bp.blogspot.com/-FnVM5IFLuYg/Th-0_A3koQI/AAAAAAAAGcM/xHm8QdDD900/s400/DSC09238.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
<span style="font-weight: bold;">Spinach Stuffed Squash</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.blogger.com/www.duodishes.com" style="font-style: italic;">The Duo Dishes</a><br />
<br />
2 lg. yellow squash, halved and pulp removed<br />
1/2 medium yellow onion, diced<br />
3 cloves garlic, minced<br />
3 roma tomatoes, seeds removed and chopped<br />
3 cups spinach leaves<br />
1/4 tsp. kosher salt<br />
1/2 tsp. hot sauce <i>(I use Sriracha)</i><br />
1/4 cup panko bread crumbs<br />
1 cup black eyed peas, cooked with juice <i>(I just used canned)</i><br />
2 Tbs. olive oil, divided<br />
1/2 cup mozzarella cheese, shredded<br />
<br />
Add 1 Tbs. olive oil to a medium sauté pan. Once hot, add
the garlic and onions and cook until onions just begin to turn
translucent.<br />
<br />
Add the tomatoes and spinach leaves. Once the spinach has wilted, remove from heat. Stir in salt and sriracha. Set aside.<br />
<br />
Using a food processor, blend black eyed peas until smooth. Spread evenly over the bottom of the four squash halves.<br />
<br />
Top each squash half with some of the spinach mixture, followed by a sprinkling of cheese and panko crumbs.<br />
<br />
Bake at 375 degrees for 20-25 minutes or
until cheese and panko brown and squash feels soft once pricked with a
fork.<br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-29387151300371109722012-03-15T18:00:00.000-04:002012-03-15T18:00:02.921-04:00Walnut Blondie with Maple Butter SauceI love me some good dessert and this was two thumbs up.<a href="http://1.bp.blogspot.com/-M17S3UvNa6U/Th-1jropoOI/AAAAAAAAGcU/SqN1PVs_pRc/s1600/DSC09228.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629417683849683170" src="http://1.bp.blogspot.com/-M17S3UvNa6U/Th-1jropoOI/AAAAAAAAGcU/SqN1PVs_pRc/s400/DSC09228.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><br />
<span style="font-weight: bold;">Walnut Blondie with Maple Butter Sauce</span><br />
<br />
<span style="font-style: italic;">From: </span><a href="http://www.thesisterscafe.com/" style="font-style: italic;">The Sisters Cafe</a><br />
<br />
1 cup flour<br />
1/2 tsp. baking powder<br />
1/8 tsp. baking soda<br />
1/8 tsp. salt<br />
1/2 cup walnuts, chopped<br />
1/3 cup butter<br />
1 cup packed brown sugar<br />
1 egg, lightly beaten<br />
1 Tbs. vanilla<br />
1/2 cup white chocolate chips<br />
<br />
Maple Butter Sauce:<br />
3/8 cup maple syrup<br />
1/4 cup butter<br />
3/8 cup brown sugar<br />
8 oz. cream cheese, softened<br />
1/2 tsp. maple extract/flavoring<br />
<br />
vanilla ice cream <br />
<br />
Sift together the flour, baking powder, salt and baking soda. Add walnuts; mix well. Melt the butter and stir in brown sugar; cool slightly. Add egg and vanilla and blend well. Add flour mixture, a small amount at a time, mixing well. Spread in a lightly greased 8x8 pan. Bake at 350 degrees for 20 minutes, or until toothpick inserted in the center comes out clean or with fudgy looking crumbs.<br />
<br />
For the Maple butter sauce, combine the syrup and butter and cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again over low heat, or in microwave at short intervals, until it reaches the desired sauce consistency.<br />
<br />
Serve sauce over warm blondies and top with vanilla ice cream. <br />
<br />Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0tag:blogger.com,1999:blog-5623114142690001004.post-16570724086599031392012-03-14T18:00:00.000-04:002012-03-14T18:00:01.038-04:00Spiced Carrot and Squash Soup<a href="http://1.bp.blogspot.com/-Dzw9ptc3uoI/Th-4fcH-g_I/AAAAAAAAGcs/2uAFVIPTZMc/s1600/DSC08542.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5629420909501514738" src="http://1.bp.blogspot.com/-Dzw9ptc3uoI/Th-4fcH-g_I/AAAAAAAAGcs/2uAFVIPTZMc/s400/DSC08542.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Spiced Carrot and Squash Soup</span><br />
<br />
<span style="font-style: italic;">From:</span><a href="http://homecookinginmontana.blogspot.com/" style="font-style: italic;"> Home Cooking Montana</a><br />
<br />
<div>
1/2 butternut squash, diced (about 2 cups)</div>
<div>
1 1 1/2 cups chicken broth</div>
<div>
1/2 onion, diced</div>
<div>
1 carrot, diced</div>
<div>
2 cloves garlic, minced</div>
<div>
2 Tbs. olive oil</div>
<div>
2 sprigs of fresh thyme, leaves only</div>
<div>
1/8 tsp. freshly ground nutmeg </div>
<div>
1/4-1/2 tsp chipotle pepper powder or use chile flakes</div>
<div>
salt and pepper, to taste</div>
<div>
1/4-1/3 cup half and half, (<span style="font-size: 85%;">you could use cream or milk</span>)</div>
<div>
croutons for garnish</div>
<div>
Parmesan for garnish</div>
<div>
fresh thyme for garnish</div>
<br />
To a large pot, add 2 Tbs. of olive oil. Heat oil and add chopped onion and garlic. Season with a bit of salt. Saute on medium-low heat until onion is soft, about 5-7 minutes. Add diced carrot and squash. Saute for a minute or so. Add 1 cup chicken stock, making sure the
vegetables are mostly covered in liquid. Add chipotle pepper or
chile flakes, thyme and nutmeg. Season with a bit more salt, if needed. Bring to a boil and reduce heat to low. Cover and simmer until squash is tender, about 15 to 30 minutes.<br />
<br />
Place cooked squash and liquid in a blender. Blend till smooth. Place the pureed mixture back into the pot. You
can leave it the way it is, a bit thick, or you can thin it
out with either heavy cream or you can opt to use a lower fat version by
using half and half, milk or even add more chicken stock. You might need to adjust the amount
of liquid by adding more or less ...depending on how thin or
thick you want your soup to be.<br />
<br />
Pour the soup into bowls and garnish with thyme leaves, croutons, Parmesan cheese or just leave it plain. <br />
<br />
**You could easily convert this to a vegetarian recipe by substituting vegetable broth for the chicken broth.**Jennyhttp://www.blogger.com/profile/06699302948264925449noreply@blogger.com0