Chicken Breasts with Mushrooms and Cream Sauce

Chicken Breasts with Mushrooms and Cream Sauce

From: Sugar and Spice

4 boneless, skinless chicken breasts (I cut mine in strips)

1/2 tsp. lemon juice

1/4 tsp. salt

Big pinch white pepper

5 Tbs. butter

1 Tbs. minced shallot or green onion

1/4 lb. diced or sliced fresh mushrooms

1/8 tsp. salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon ( I used beef broth)

1/4 cup port, Madeira or dry white vermouth (I used white)

1 cup whipping cream

Salt and pepper

2 Tbs. freshly minced parsley

Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole dish,(I used a skillet and transfered later to a casserole dish) about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (I just stuck it in a casserole dish and cooked until it was done. Perhaps I ruined it, but I thought it rocked.)

Remove the chicken to a warm platter, leaving mushrooms in the pot and cover while making the sauce, 2 to 3 minutes.

To make sauce, pour the stock and wine in the skillet (or casserole dish) with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off of the heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately. (I served mine over rice)

Tomato and Corn Pie

If this doesn't tell you how bad I've been about keeping this blog updated, I made this dish back in August or September. It is hard to catch up when you cook a lot but take a break from blogging for long periods of time. EEEK!

This was fantastic and worth sharing with you regardless of how late this post is. I loved the fresh flavors. It screams summer!
Tomato and Corn Pie
From: Smitten Kitchen2 cups all-purpose flour

1 Tbs. baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tsp. melted
3/4 cup whole milk
1/3 cup mayonnaise
2 Tbs. fresh lemon juice
1 3/4 pounds beefsteak tomatoes (I used romas)
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand or lightly puréed in a food processor, divided
2 Tbs. finely chopped basil, divided
1 Tbs. finely chopped chives, divided
1/4 tsp. black pepper, divided
1 3/4 cups sharp Cheddar,coarsely grated, divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in 3/4 stick cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round, 1/8 inch thick. Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400 degrees with rack in middle. If your kitchen is excessively warm (mine always is in the summer) go ahead and put the second half of the dough in the fridge until you’re ready to use it.

Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato skin and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired , gently remove seeds and extra juices.(Since I used romas instead of beefsteak tomatoes I didn't do this. Had I used a juicier tomato I would have done so.) Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one Tbs. basil, 1/2 Tbs. chives, 1/2 tsp. salt, 1/8 tsp. pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with 2 tsp.melted butter . Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Pie can be baked 1 day ahead and chilled. Reheat in a 350 degree oven until warm, about 30 minutes.

Sausage and Spinach Penne Skillet Supper

Sausage and Spinach Penne Skillet Supper
From: My Kitchen Cafe

1 Tbs. olive oil
1 lb. Italian-style turkey sausage, casings removed (I couldn’t find turkey sausage so I substituted mild Italian pork sausage)
3 cloves garlic, minced finely
3 1/2 cups water
2 1/2 cups chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and finely chopped
1/2 tsp. salt
12 oz. (about 3 1/2 cups) penne pasta
1 (6-oz.) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

Heat the oil in a large nonstick skillet over medium heat until hot and add the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt. Add the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes. If you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly.

Stir in the spinach, a handful at a time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

Couscous and Feta Stuffed Peppers

Couscous and Feta Stuffed Peppers
From: Smitten Kitchen

1 1/4 cups chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp. olive oil
1/2 cup onion, chopped
1 small zucchini, quartered lengthwise then sliced across thinly
1 small yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp. fennel seeds
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup cherry tomatoes, cut in half
1 (15 oz.) can chickpeas, drained and rinsed
4 oz. crumbled feta cheese, about 1 cup
3 Tbs. tomato paste

Preheat oven to 350 degrees. Coat a small baking dish with Pam. Bring the broth to a boil in a saucepan, add the couscous, cover and remove from the heat.

Cut the tops off of the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.

Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake for 15 minutes. Serve immediately.

Arugala Ravioli with Homemade Pasta Sauce

Arugula Ravioli with Homemade Pasta Sauce
From: Smitten Kitchen

2 Tbs. olive oil
2 large shallots, finely chopped
2 cloves garlic, minced
8 oz. arugula, washed, dried, coarse stems removed and coarsely chopped
3 Tbs. breadcrumbs measured from 2 slices or one half of a roll, pulsed in the food processor until reduced to soft crumbs
1/3 cup finely grated Romano cheese
Salt and pepper to taste
1 egg yolk (reserve egg white for sealing)

1 half-batch of fresh pasta or 1 package of wonton wrappers
1 egg white beaten with two tablespoons of water to seal ravioli

To prepare the filling, heat olive oil in a large pan over medium heat. Saute shallots and garlic for 7-10 minutes or until they are soft and translucent, but haven't browned. Add arugula, turning and stirring it frequently, until it had cooked down and its water as mostly evaporated, but it hasn't lost its color, approximately 3-5 minutes. Let the mixture cool, then add the bread crumbs and romano cheese. Season filling as needed with salt and pepper. Add the egg yolk, stirring mixture until well combined. Set aside.

Fill prepared pasta dough as directed by manufacturer if using a pasta machine/ravioli maker. Or, if using wonton wrappers, line a cookie sheet with foil and spray it with Pam. Lay wonton wrappers on cookie sheet a few at a time. Brush wrappers with egg white. Spoon a generous tsp. of filling in the middle and fold wonton in half diagonally. Press edges firmly to seal.

Cook Ravioli in boiling water a few at a time so they don't stick to each other. Typically they are done when they start to float, it only takes a few minutes. Serve with homemade pasta sauce.

Chicken and Couscous Salad

This was so good. I never would have expected the flavors to compliment each other so well. The only thing I would do differently is add more pineapple next time. That was my favorite part.Chicken and Couscous Salad

From: Treasury of Cooking Healthy

1 can (14 .5 oz.) chicken broth
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. curry powder
1 cup uncooked couscous
1 1/2 lbs. boneless skinless chicken breast halves, cooked (I will leave the chicken out in the future. I just preferred it without.)
2 cups fresh pineapple, cubed
2 cups cucumber, seeded and cubed
2 cups red bell pepper, cubed
2 cups yellow bell pepper, cubed
1 cup celery, sliced
1/2 cup green onions, sliced with tops
3 Tbs. apple cider vinegar
3 Tbs. water
2 Tbs. vegetable oil
1 Tbs. fresh mint or 1 tsp. dried mint
lettuce leaves, optional

Combine chicken broth, cinnamon, nutmeg and curry powder in a nonstick dutch oven or large nonstick saucepan. Bring to a boil over high heat. Stir in couscous; remove pan from heat and let stand, covered for 5 minutes. Fluff couscous with fork; cool to room temperature.

Cut chicken into 1/2" pieces. Add chicken, pineapple, cucumber, bell peppers, celery and green onions to couscous; toss to combine.

Combine vinegar water, oil and mint in a small jar with a tight fitting lid; shake well. Pour over couscous mixture, toss to coat. Serve immediately in lettuce lined bowl. Garnish as desired.

Sesame Mandarine Quinoa Salad

This recipe was my first experience with Quinoa. I was very pleased and have made several recipes since using the Quinoa.Sesame Mandarin Quinoa Salad

From: Picky Palate

1 cup whole grain Quinoa
1/3 cup olive oil
1 Tbs. balsamic vinegar
1 Tbs. sugar substitute (I just used sugar)
2 Tbs. sesame oil
pinch of kosher salt and fresh cracked pepper
1/2 cup sweet peppers, chopped
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
1 cup mandarin oranges

Prepare quinoa according to package directions. (Which are: Add 2 parts water to 1 part quinoa over medium-high heat. Simmer for about 15 minutes or until grain is translucent and the germ forms a visible spiral on the external of the grain. I like to take a bit of olive oil in the bottom of a frying pan and kind of toast the quinoa before adding the water. It gives it a bit of a nutty flavor.) Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.

Chicken and Corn Chowder

Although I was a little disappointed in the thickness of this, it was delicious. It was more of a soup consistency than a chowder. I probably just needed to reduce the amount of broth that I put in it.Chicken and Corn Chowder

From: Treasury of Cooking Healthy

1 lb. boneless skinless chicken breasts, cut into 1/2" pieces
3 cups frozen whole kernel corn, thawed
3/4 cup onion, chopped
1-2 Tbs. water
1 cup carrots, diced
2 Tbs. jalepeno pepper, finely chopped.
1/2 tsp. dried oregano
1/4 tsp. dried thyme
3 cups chicken broth
1 1/2 cups milk
1/2 tsp. salt

Spray large nonstick saucepan with Pam; heat over medium heat until hot. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Remove chicken from pan.

Add corn and onion to saucepan; cook and stir about 5 minutes or until onion is tender. Place 1 cup corn mixture in a food processor or blender. Process until finely chopped, adding 1 to 2 Tbs. water; reserve.

Add carrots, jalapeno, oregano and thyme to saucepan; cook and stir about 5 minutes or until corn begins to brown. Return chicken to saucepan. Stir in chicken broth, milk, reserved corn mixture and salt; heat to a boil. Reduce heat to low and simmer, covered, 15-20 minutes.

Penne with Roasted Tomatoes and White Beans

I really loved this minus the beans. I thought that the idea of having the protein from the beans was great, but I didn't think that they fit the flavors. They just didn't meld well. So after I few bites, I kind of picked around them. Needless to say, they will be excluded next time.Penne with Roasted Tomatoes and White Beans

From: Janet is Hungry

3 large ripe tomatoes , about 2 lbs.
6 cloves garlic, unpeeled
2 Tbs. olive oil
salt to taste
pepper to taste
1 (15.5oz.) can of white kidney beans, drained and rinsed (I’ll leave these out in the future)
8 oz. penne pasta
2Tbs.fresh lemon juice
1/3 cup fresh basil, chopped
1/4 cup freshly grated Parmesan

Slice tomatoes into wedges and discard the seeds. Toss the tomatoes in 1 Tbs. of the olive oil and spread on a baking sheet. Throw the unpeeled garlic cloves on the baking sheet too. Roast at 450 degrees for about 35-40 minutes, until the tomatoes are starting to char.

Bring a large pot of water to a boil, and cook the penne. About 1 minute before the penne is cooked throw in the drained and rinsed beans to get them hot. Drain the pasta and beans and return them to the pot.

For the sauce, remove the garlic from the baking sheet and squeeze the flesh out into a small bowl. Mash the garlic and add the lemon juice, 1 Tbs. olive oil and a dash of salt. Stir to combine. Add the tomatoes to the beans and pasta. Add the roasted garlic sauce and the basil. Season with salt and pepper to taste.

Serve with Parmesan.

Red Pepper Risotto

This was divine. Absolutely divine.Red Pepper Risotto

From: The Pioneer Woman

8 cups chicken broth
3 Tbs. olive oil
1/2 medium onion, diced
2 red peppers, diced
1 3/4 cup arborio rice
3/4 cups dry white wine
salt to taste
5 oz. goat cheese
1/2 cups grated Parmesan
1/2 tsp.turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes.

Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.Pour in wine and cook for a minute or two.

Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. You may not need to use all of the broth.

At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Roasted Garlic Mashed Potatoes

These are the best mashed potatoes, aside from the ones at Carrabba's, of course. This recipe makes a ton. I usually half it.Roasted Garlic Mashed Potatoes

From: The Pioneer Woman

5 lbs. potatoes, peeled and rinsed
1 1/2 sticks butter, softened
1 pkg. cream cheese, softened
1/2 cup 1/2 & 1/2 or heavy cream (or milk if your a wuss)
3-5 heads of garlic
olive oil
kosher salt
pepper

Preheat oven to 375 degrees. Roast garlic by drizzling 1-2 Tbs. of olive oil in the bottom of a pie plate, turn to coat the bottom. Cut the tops off of the garlic to expose the cloves. Place in the pie plate. Drizzle olive oil over the tops of the cloves. Coat well so that they don't burn. Sprinkle clvoes with kosher salt and freshly ground black pepper. Cover with foil and put in over for 45-60 minutes. Squeeze cloves out of papery skins.

Cut the potatoes into pieves and cook in boiled water until fork tender. Drain the water and return the potatoes to the pot. Mash the potatoes over low heat until lost of the steam escapes. Next, mash in the softened butter, cream cheese, cream and salt and pepper to taste. Dump in 3-5 heads of the roasted garlic, mash into the potatoes and check seasonings. (I like to mash up the cloves of garlic on a plate with a fork before dumping it in. It helps you not to get chunks of garlic.)

Chicken Chili Blanco

I do believe that this is one of my husband's favorite soups. If I'm feeling like making soup, this is typically what he requests.Chicken Chili Blanco

From: Mom Solter

3 cans great northern beans
3 cups chicken broth
1 onion, chopped
1/2 Tbs. oil
3 cloves garlic
1/2 can green chilies, drained (I typically just throw the whole can in)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cayenne pepper (optional)
2 cups cooked chicken, diced
1/2 cup sour cream
1 1/2 cups colby or monterey jack cheese
Garnishes:
sour cream
fresh cilantro
chopped tomatoes
tortilla chips

Saute onions in oil until golden. Combine remaining ingredients except for the sour cream and cheese in a large pot. Simmer for 30 minutes. Add sour cream and cheese. Heat until melted.

Serve with desired garnishes.

Garlic Cheese Ball

This is one of my favorite things to make to snack on when we have people over. You really can't go wrong with cheese. Clearly this one had already been dug into.Garlic Cheese Ball

From: Jennie Chappuis

4 cups cheddar cheese, grated (I prefer to use sharp cheddar)
8 oz. cream cheese, softened
1/2 cup mayo
1/4 cup green onions, chopped
3 cloves garlic, crushed
1/8 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. chili powder

Cream all ingredients together. Form into a ball and chill for 2 hours. Serve with assorted crackers and vegetables.

Crustless Bacon and Cheese Quiche

This is simple and oh so very yummy.Crustless Bacon and Cheese Quiche

From: Kraft Foods

1 cup green onions, sliced
1 cup tomatoes, chopped
12 slices of bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded cheddar
1 cup shredded mozzarella

Preheat oven to 325 degrees. Reserve 2 Tbs. of the onions and tomatoes. Cook bacon in a large skillet until crisp. Remove bacon to a paper towel covered plate, reserving 1 Tbs. of the bacon drippings in the skillet. Add the mushrooms to the skillet, cook and stir 2 minutes or until tender. Remove from heat. Chop bacon and add to the mushrooms along with the onions and tomatoes, mix well.

Beat egg and sour cream with a wire whisk until well blended. Pour into a greased 9x13 pan. Top with bacon mixture and the cheeses. Bake 30 minutes or until the center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting into pieces to serve.

Chicken Carbonara

Yummy, yummy, yummy!
Chicken Carbonara

From: The Domestic Goddess

2 tsp. olive oil
6-8 sliced, bacon, chopped
1 tsp. minced garlic
1 1/4 cups heavy cream
1/2 cup grated parmesan
4 large egg yolks
1/4 cup fresh basil , chopped
1/4 cup fresh Italian parsley, chopped
salt
1/2 lb. spaghetti
2 cups chicken, coarsely shredded/chopped
1/2 Tbs. finely grated lemon peel

Heat oil in a large frying pan. Add bacon and garlic and saute until brown and crispy, about 8 minutes. Cool slightly. Cook chicken in some of the leftover fat.

In a large bowl, whisk together the cream, cheese, yolks, basil and parsley. Set aside.

Meanwhile, bring a large pot of water to a boil. Cook spaghetti until just tender. Drain. Add the chicken to the bacon and stir to combine. Next, add the spaghetti and cream mixture and toss over medium-low heat until chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes. (DO NOT boil or you will end up scrambling your eggs). Season pasta to taste, with pepper and salt if needed. Transfer pasta to a large serving bowl. Sprinkle with lemon zest and serve. (I always end up using more lemon zest than this as I love the flavor that it adds.)

Mom's Sweet Potatoes

These are the sweet potatoes that I grew up on. Mom made them every Thanksgiving and sometimes we could convince her to make them other times too if we begged enough. Except my mom NEVER put marshmallows on top. That is to please the husband.Mom's Sweet Potatoes

From: Mom Solter

4-6 sweet potatoes
1 stick butter
1-2 cups brown sugar
1/2 can crushed pineapple, with juice
1/2 tsp. salt
1/4 cup Karo syrup
1-1 Tbs. molasses
1/4-1/2 tsp. cloves
1/4-1/2 tsp. cinnamon
Mini Marshmallows, if desired

Preheat oven to 35o degrees. Scrub potatoes and cut into 2" chunks. Cover with in a large pot and bring to a boil. When potatoes are fork tender, poor off the water. Cover with cold water until they are cool enough to handle. Peel skins off with a knife or your fingers. Cut into 1 - 1 1/2" rings. Place in a 9x13 pan and set aside.

Place at least one stick of butter in a pan. Melt butter and add brown sugar. Add crushed pineapple and juice (I usually add all of the pineapple and such because I figure you can't go wrong). Add salt, Karo Syrup, molasses, cloves and cinnamon. Bring to a boil and simmer for 1 minute, stirring constantly. Pour over sweet potatoes. Sprinkle with mini marshmallows, if desired. Bake for 30 minutes. Ladle sauces over potatoes and serve.

Chipotle Sweet Potato Corn Chowder

This was a little bit spicy but oh so yummy. Chipotle Sweet Potato Corn Chowder

From: Your Everyday Mama

2-4 chipotle peppers in adobo sauce, finely chopped (I used 2 large peppers and wished I would have used just one. Though the soup still tasted great it was too spicy for the kids.)

2-3 cups corn, either fresh or frozen (definitely go for 3+ cups)
1 cup leeks, cliced
1 large vidalia onion or other sweet onion, chopped
5 sweet potatoes, roasted and cubed
1 1/2 cups heavy cream
1 Tbs. Thyme
2 Tbs. Marjoram (I used the powdered and as I was dumping it in realized I should have used the dried, so I ended up only adding 1 Tbs. as I worried that 2 would have been overdoing it. It turned out fine.)
2 (32 oz.) boxes of chicken broth (I didn't use nearly this much at what I did use was a bit too much. It was just more soupy than chowdery.)
8-10 slices of bacon, cooked crumbled, drippings reserved.

Wrap the sweet potatoes in foil, do not pierce and roast in the oven for about 45 minutes to an hour at 375 degrees. (I roasted mine for 45 and it was too long.) Once soft, peel and cube. Some of these will get smashed and some will not, so cube to desired size.

Cook leeks, onion, corn, thyme and marjoram in the reserved bacon fat, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock and chipotle peppers, simmer for about 10-15 minutes, or until potatoes are tender. (I would really only add one box max.)

Using an immersion blender, blend 1/3-1/2 of the soup, leaving some of the corn and potato cubes whole. (I don't have an immersion blender and just ladled half of it into my blender and then returned it to the pot.) If needed you can add more chicken broth at this point, not forgetting that you will be adding the cream later.

Simmer chowder for another 10 minutes, add heavy cream and combine well. If your chowder seems to thick you can add more chicken stock to thin until you reach the desired consistency. Top with crumbled bacon. (not pictured)

Serve with some corn chips or yummy crusty bread.

Chicken Adobo

Chicken Adobo

From: Duo Dishes

4 chicken thighs, bone in (I used chicken breasts cut into bite-sized pieces)
1/2 cup soy sauce
1/2 cup apple cider vinegar
3 bay leaves
3 cloves garlic, minced
12 peppercorns, crushed
1 Tbs. brown sugar
1 Tbs. cornstarch
2 Tbs. grapeseed oil (I didn't have any so I just used olive oil)
1/4 cup water
1 cup chicken broth
1 1/2 cups rice (I prepared more than this as it requires more to feed my family)
3 cups water
2 Tbs. fresh ginger, minced
1/3 cup shredded sweetened coconut, minced
1/2 cup parsley, minced
4 scallions, chopped
Kosher salt

In a large bowl, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.

When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side. Remove the chicken from the pan and set aside. Pour in the marinade and chicken broth and cook until it begins to boil. Once it begins to boil, add chicken again and cover. Cook about 10 minutes.

Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear, approximately 6-9 minutes.

Cook rice. Add scallions, parsley, ginger and coconut to cooked rice. Toss to combine.

Serve chicken over rice and drizzle with a little sauce.

Strawberry Freezer Jam

So quick and easy. I don't even like store bought jam anymore.Strawberry Freezer Jam

From: Alana DeGooyer

2 cups strawberries, crushed (how much you crush them depends on how chunky or smooth you like your jam)
4 cups sugar
3/4 cup water
1 box surejell fruit pectin

Stem and crush strawberries thoroughly. (I typically use my potato masher or blender depending how crushed I want them.) Measure 2 cups crushed fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture, stir for 3 minutes or until the sugar is dissolved and no longer grainy. Fill all containers immediately to within 1/2" from the top. Wipe edges of containers clean and cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to eat or freeze.

Mediterranean Couscous and Lentil Bean Salad

Mediterranean Couscous and Lentil Bean Salad

From: Weight Watchers

1 cup dried lentils
1 can chicken broth (can substitute vegetable broth or water for a vegetarian option)
1 1/2 cups uncooked couscous
1 cup red pepper, diced (I usually add a bit more because I love this part of the salad)
1 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1 Tbs. dijon mustard
1 1/2 tsp. garlic, minced
1/2 tsp. pepper
1 cup crumbled feta cheese

Place lentils in a saucepan and cover with water 2" above the lentils. Bring to a boil, cover, reduce heat and simmer 25-30 minutes or until tender. (If you overcook them they will be mushy and you'll be sad.) Drain well, cool

Bring broth to a boil in a medium saucepan, gradually stir in the couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Combine lentils, couscous, bell pepper and next 3 ingredients in a large bowl. Stir gently.

Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over the couscous mixture, stir gently to combine. Stir in feta.

Rock Your World Veggie Chowder

Rock Your World Veggie Chowder

From: Cooking With Anne

1 Lg bottle V8 juice
2 cups water
4 medium tomatoes, diced
2 cups oyster mushrooms, sliced (I couldn't find these so I just added a bit extra of the other kinds of mushrooms)
2 cups shitake mushrooms, sliced
2 cups portabella mushrooms, sliced
2 cups button mushrooms, sliced
2 cups fresh carrots, chopped
2 cups broccoli, chopped
2 cups chopped cauliflower
1 cup shallots, chopped
1/4 cup fresh garlic, minced (don't worry, it won't turn out super garlicy)
2 small cans black beans, drained
1/2 cup fresh ginger, finely grated
3 Tbs. balsamic vinegar
3 Tbs. fresh squeezed orange juice
3 Tbs. Liquid Summer Hot Sauce (I just used the hot sauce I have on hand)
2 Tbs. chopped fresh cilantro
2 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
1 Tbs. ground turmeric
1 Tbs. ground black pepper
1/2 tsp. ground cumin
1 tsp sugar

Using a large soup pot, pour in the V8 and water and heat over high heat. Add all the veggies except for the ginger and bring to a rolling boil. Stirring often, continue boiling until foam begins to appear.

Add the OJ, vinegar and black beans.

Once the mushrooms have reduced, add all of the remaining ingredients and continue boiling and stirring for 1 hour until veggies are tender. Reduce to a simmer and cover. Once it thickens, about 1 hour, check seasoning for taste. Continue stirring and serve while hot.

NOTES: Don't add too much pepper as it expands when heated and may get fairly spicy!

Can serve over brown rice or with a little shredded cheddar.

If you must add salt, use sea salt or kosher salt to taste. (I definitely feel the need for salt)

Honey Glazed Carrots and Parsnips

Honey Glazed Carrots and Parsnips

From: Treasury of Cooking Healthy

1/2 lb. carrots, peeled and cut into julienned strips
1/2 lb. parsnips, peeled and cut into julienned strips
1/4 cup fresh parsley, chopped
2 Tbs. honey

Steam carrots and parsnips for 3-4 minutes until crisp-tender. Rinse under cold running water; drain and set aside.

Just before serving, combine carrots, parsnips, parsley and honey in a large saucepan or skillet. Cook over medium heat just until heated through. Garnish with fresh parsley, if desired. Serve immediately.

Sweet Potato Ravioli with Asiago Cheese Sauce

These were absolutely to die for. I am head over heels in love. I kid you not.
Sweet Potato Ravioli with Asiago Cheese Sauce

From: Treasury of Cooking Healthy

3/4 lb. sweet potatoes
2 Tbs. plain nonfat yogurt
1 tsp. fresh chives, minced
1 Tbs. +1/4 tsp. fresh sage, divided
24 wonton wrappers
1 Tbs. butter or margarine
1 Tbs.+2 tsp. flour
1/2 cup skim milk
1/2 cup chicken broth (use vegetable broth for a vegetarian option.
1/2 cup shredded asiago or cheddar cheese (I used the Asiago and it was AMAZING)
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/8 tsp. ground cinnamon

Preheat oven to 350 degrees. Bake sweet potatoes for 40-45 minutes or until tender. Cool completely. Peel potatoes and mash pulp. Stir in yogurt, chives and 1/4 tsp. sage.

Place wonton wrappers on counter. Spoon 1 rounded tsp. potato mixture in center or each wonton. Spread filling flat, leaving 1/2" border. Brush edges lightly with water. Fold wontons in half diagonally, pressing lightly to seal. Place filled wontons on baking hseet and cover loosely with plastic wrap.

Bring 1 1/2 quarts water to a boil in a large saucepan. Reduce heat to medium. Add a few ravioli at a time. Don't overcrowd them or they will stick together. Cook until tender, about 9 minutes. Transfer to serving dishes with a slotted spoon.

Melt margarine in a small saucepan over medium heat. Stir in flour, cook 1 minute, stirring constantly. Gradually stir in milk and chicken broth. Cook and stir until slightly thickened, about 4 minutes. Stir in cheese, nutmeg, white pepper and cinnamon.

Spoon sauce over ravioli and sprinkle with remaining sage.

Double Spinach Bake

Yummy yummy spinach. The best part of these were the fresh spinach noodles I made with my pasta maker. You can't get any better than that.Double Spinach Bake

From: Treasury of Cooking Healthy

8 oz. uncooked spinach fettuccine (I made my own and it was super yummy)
1 cup fresh mushrooms, sliced
1 green onion, finely chopped
1 clove garlic, minced
4-5 cups fresh spinach, coarsely chopped or 1 pkg (10 oz.) frozen spinach, thawed and drained
1 Tbs. water
1 (15 oz.) container nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. black pepper
1/4 cup shredded swiss cheese

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt. Drain and set aside.

Spray medium skillet with cooking spray. Add mushrooms, green onion and garlic. Cook and stir oven medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, eggs, nutmeg and black pepper in a large bowl. Gently stir in noodles and vegetables; toss to coat evenly.

Lightly coat a 11x7" baking dish with cooking spray. Spread noodle mixture in dish. Sprinkle with swiss cheese.

Bake 25-30 minutes or until knife inserted halfway to center comes out clean.

Tarragon Chicken Salad Sandwiches

The only other chicken salad sandwich recipe that I have had that is better than this was made by a man I knew growing up, who as far as I know still won't share his recipe. Sigh....
Tarragon Chicken Salad Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. boneless skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
1/2 cup raisins
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
2 Tbs. shallots or onion, finely chopped
2 Tbs. fresh tarragon, minced or 1 tsp. dried tarragon
1/2 tsp. salt
1/8 tsp. white pepper
6 lettuce leaves, washed
6 whole wheat buns, split

Cut chicken into scant 1/2" pieces. Combine chicken, celery, grapes and raisins in a large bowl. Combine yogurt, mayo, shallots, tarragon, salt and pepper in a small bowl. Spoon over chicken mixture; mix lightly.

Place 1 lettuce leaf in each bun. Divide chicken mixture evenly; spoon into buns.