Sunday, July 19, 2009

Missing Mo Sunday Night Dinner....

Sunday=Day of Rest: Slow-coookers, make aheads, and paper plates! I LOVE afternoon church because I get to sleep in. I put the pork in the slow-cooker before I even take my shower for our first meeting at 1:00. Then when I get home, just throw it all together and pull the make-aheads out of the fridge. The most difficult part of this dinner was getting the oil up to the right temp, which I can't say it actually ever did. We rarely cook with anything other than olive oil, and I think the last time I deep fried something I was trying to impress my now husband making a tempura dish before we got married probably 19 years ago(which was so good!). There's a restaurant in San Luis Obispo, CA, Mo's that is our go to place for BBQ. Mo(L.K.) passed away a few years ago, but his menu items and the good times there will live on forever. I have no idea if I even came close to any of his recipes, but I could taste some Mo "touches" in these recipes. Enjoy!!!!

Slow Cooker Pulled Pork
2-3 lb. lean pork loin roast
cajun spices
chili flavored olive oil
Coat all sides of pork loin with spices and place in small slow cooker. Drizzle chili flavored olive oil over pork. Cook on low 6 hours.

Caramelized Onion, Jalapeno, & Honey BBQ Sauce
1 Tbl. Olive Oil
1 sweet onion, finely chopped
2 large jalapenos, finely chopped, leave some seeds for heat
1/2 cup non-alcoholic white wine(or Tequila)
1/2 cup honey
2 cups favorite bottled bbq sauce
2 Tbl. good Balsamic Vinegar
1/2 tsp. cayenne pepper
1/2 tsp. red chili flakes
1/2 sea salt
2 Tbl. butter

Sautee onions and jalapenos in olive oil in 2 qt. saucepot until translucent and slightly caramelized, sprinkle some sugar on the onion/jalapeno mixture to caramelize faster. Add wine and bring to boil, reduce heat and simmer until mixture is reduced by half. Add BBQ sauce, honey, balsamic vinegar and spices, simmer for 20 minutes. Using an immersion blender, puree sauce in pan. Remove from heat, add butter, and let cool.

Add about a cup of bbq sauce to the pulled pork and mix. Fill sourdough rolls with pork mixture and drizzle additional bbq sauce on top before adding cole slaw mixtures.

Cole Slaw
2/3 cup Best Foods Mayonnaise
6 Tbls. apple cider vinegar
2 Tbl. sugar
2 tsp. black pepper
1 tsp. sea salt
1 Tbl. Caraway Seeds
1/2 head each green cabbage and purple cabbage, finely sliced
Combine first 5 ingredients in a large mixing bowl until smooth. Add caraway seeds and cabbage, mix well and refrigerate until ready to use.

There's no recipe, just slice scrubbed, cleaned, and dried potatoes on a mandolin. Deep fry in canola oil at a temperature around 350'(use a candy thermometer) until golden brown. Using a slotted spoon put on brown bag on cookie sheet to soak up extra grease and sprinkle with sea salt and black pepper.

Wednesday, July 15, 2009

Chewy Oatmeal Cookies with White Chocolate Chips, Cranberries, and Pecans

1/2 cup butter flavored shortening
1 stick butter(salted)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. real vanilla

2 cups uncooked quick-cooking oats
1 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda

1 package white chocolate chips
1 5.5 oz. pkg. of pecans, chopped
1 6 oz. pkg. Craisins

In a microwave safe bowl add Craisins and cover with water. Microwave on high 60 seconds covered. Stir. Microwave another 30 seconds on high. Let cool on counter.

Preheat oven to 350'. In large mixing bowl add first 6 ingredients and mix well, until creamy and smooth.  Add the oatmeal, flour, baking soda, and salt and mix.  Do not over mix dough. Drain juice from cranberries and add to cookie mixture with chocolate chips and chopped pecans and fold in on slowest mixer setting. Using a small cookie scoop drop scoopfuls 2" apart on cookie sheet lined with parchment paper. Bake for 10-13 minutes, until edges are golden.

Rachael Ray's Devil Chicken

Chicken Fra Diavolo with Fennel, Onions and Potatoes and Warm Tomato and Roasted Garlic Sauce

This was SOOOOOOO good. I was dying to try it, watching her make it made my mouth water. I used 6 boneless skinless chicken breasts instead, and they were tender. I couldn't find fennel bulbs and used leeks instead. They were sweet and flavorful. Couldn't find the cipollini onions so I substituted with sweet yellow pearl onions. I also used yellow and red fingerling potatoes because, well, the produce was limited today. Thought I had a garlic bulb but I didn't so I used some Trader Joe's Bruscetta instead of the tomato and roasted garlic mixture, yum! Even with all the substitutions it was all so perfect. This would be an impressive meal for guests.

16 cipollini onions or 4 medium onions, quartered lengthwise
2 small spring chickens (about 3-3 1/2 pounds), halved, backbone removed and split (ask your butcher to split for you)
5-6 tablespoons extra virgin olive oil (EVOO), for liberal drizzling
3 tablespoons smoked sweet paprika
3 tablespoons grill seasoning, such as Montreal Seasoning by McCormick
3 tablespoons chili powder – the redder the chili powder you choose, the redder the "Devil"
1 1/2 tablespoons ground fennel
1 tablespoon poultry seasoning
2 bulbs fennel, trimmed of tops
1 1/2-2 pounds small Yukon gold potatoes, halved or left whole, depending on size
1 head garlic
2 pints grape tomatoes
1 handful basil leaves, roughly chopped
1 handful flat leaf parsley, roughly chopped
Pre-heat oven to 400ºF.

Place a medium-size pot filled with water over high heat and bring to a boil to blanch the cipollini onions. Blanching the onions for a minute will allow you to easily wipe away their skins with a kitchen towel. If your store does not carry cipollini onions, peel 4 small to medium onions and quarter them with root ends intact.

While the water is coming up to a boil, prepare the chicken spices: In a small mixing bowl, combine the smoked paprika, grill seasoning, chili powder, ground fennel and poultry seasoning. Drizzle the chicken halves with some EVOO, a couple of tablespoons total, and coat the chicken halves evenly with spice – they will be deep red in color.

Drop the cipollini onions in the boiling water for a minute, drain and peel. Trim the top and root ends with a sharp paring knife, and add them to a roasting pan.

Quarter each bulb of fennel lengthwise and cut the core out of each piece by cutting into it on an angle twice. Half each piece again (you want 8 wedges per bulb) and add them to the roasting pan. Combine the potatoes with fennel and onions, toss the vegetables with a couple tablespoons EVOO and season with salt and pepper. Arrange the chickens on top of the vegetables in the center of the pan – the red chickens will be surrounded by the white vegetables.

Cut the end off the head of garlic to expose the cloves and drizzle the garlic with a little oil. Wrap it in foil.

Transfer the chicken and the foil-wrapped garlic to the oven. Roast everything about 45-55 minutes, until chicken juices run clear.

When the chicken is about halfway done, coat the tomatoes with a tablespoon EVOO, season with salt and pepper, and add to oven to roast, about 20-25 minutes.

Remove the soft garlic cloves by squeezing them from their paper skins. Mash them in a bowl with a fork then add the roasted tomatoes, basil and parsley. Season with salt and pepper.

Serve the chicken halves with some fennel, onions and potatoes alongside, topped with a liberal mound of roasted garlic salsa.

Margaux's Curried Chicken Sandwich(Oprah's Favorite Sandwich)

This is a very yummy and satisfying sandwich. I didn't have the bread originally featured. Vons makes a ciabatta bread that is to die for and it fits the bill perfectly. I've also tried it using a chipotle mustard that made me drool it was so good. I know you won't be disappointed. It's Oprah's favorite sandwich in America!

20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 pounds medium chicken tenders
1/2 cup plus 2 tablespoons spicy brown mustard
1/2 cup honey
1 1/4 teaspoons curry powder
3/4 teaspoons lemon pepper
1/8 teaspoons salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
1/2 cup shredded carrots
1/2 cup slivered almonds
2 medium tomatoes, chopped
1 bag (about 5 ounces) mesclun salad greens
Red grapes and assorted berries for garnish

In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.

In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.

Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.

Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.

Pecan Crusted Chicken Breasts

5-6 chicken breast halves
1 cup prepared ranch dressing
1 cup chopped pecans
3 cups crushed corn flakes

Mix corn flakes and pecans and pour into a pie dish. Put dressing in a bowl. Dip each breast in the dressing and then roll them in the flakes and pecans. Bake uncovered (a 9x13 pan is just big enough) at 350* for 45-50 minutes.

Cheesy Gnocchi

This is the first time I've ever cooked with gnocchi(small potato dumplings) and I can't believe I've missed out on these little guys all my life. My best friend in high school used to rave about her Nana's gnocchi, and I've always wanted to try it and think of her and her Nana every time I see it on a menu. It's one of those comfort foods that reminds you of your childhood. In this case though I will always remember Shelly's Nana. This isn't her recipe, it's something I just whipped up. I believe Nana used to cook it with browned butter and salt & pepper.

While water is boiling, in a LARGE, DEEP skillet combine:

2 cups cooked diced chicken
1 Tbl. Bacon Bits
1 1/2 cups of frozen peas
2 tsp. chicken buillion(it's a paste in a jar)
3/4 cup of water
1/2 tsp. each dried tarragon, dried parsley, garlic & herb mix
salt and pepper to taste
1 jar of Alfredo sauce
2 pkgs. potato gnocchi(I used the large)

Bring first 7 ingredients to a light boil, reduce to a simmer and add jar of alfredo sauce.

Add gnocchi to boiling water, and boil approx. 4 minutes, until they rise to the top of the pot. Remove gnocchi from the starchy water using a slotted pasta spoon and add to the skillet. Continue to simmer until mixed well. Serve with grated parmesan cheese.

Harvest Pie(WW-3pts.)

1 cup skim milk
1 pkg. (4 serv. size) sugar free fat free butterscotch instant pudding mix
2 cups Cool Whip Free
1/4 cup graham cracker crumbs
non-stick cooking spray
1 red delicious apple, chopped
1 golden delicious apple, chopped
2 Tbsp. chopped pecans
1/4 cup miniature marshmallows
1/4 cup fat free caramel topping

Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Sprinkle graham crackers into bottom of dish and pat down firmly to form crust. Bake in preheated for 5 minutes. Allow to cool completely. Pour milk into medium mixing bowl; add pudding mix and beat with a wire whisk until well blended, 1 to 2 minutes. Let stand for 1 to 2 minutes or until slightly thickened. Fold in Cool Whip Free and mix thoroughly. Pour into crust. Chill until firm, about 2 hours. Sprinkle with apples, pecans and marshmallows just before serving. Drizzle caramel topping over pie and serve. 8 Servings.

Nutrition Information:
161 Cal., 3 g. fat, 1.1 g. fiber

Fresh Herb Sauce(WW-0pts.)

1 bunch(es) watercress, tough stems removed, coarsely chopped or torn (about 2 cups)
3 tbsp parsley, fresh, leaves
1 medium scallion(s), chopped (about 2 Tbsp)
3 tbsp basil, fresh, leaves
1/2 cup(s) plain fat-free yogurt, Greek-style
1/2 tsp table salt

In bowl of a blender or food processor, place all ingredients and pulse until well combined. Pour into a bowl or plastic container and refrigerate until ready to use. Yields about 1/4 cup of sauce per serving.
This sauce will keep for up to 3 days, covered, in the refrigerator.

You can substitute any fresh herb for either the parsley or the basil. And consider swapping spinach for the watercress for a milder flavor. Or for a peppery flavor, use arugula instead of the watercress.

Daddy's Potatoes

4-6 Large peeled and diced potatoes(any variety, if you use red you don't need to peel, it adds lots of flavor
1/2 chopped onion
1 stick of Nucoa Margarine or butter
1 cup of milk
salt & pepper to taste

Combine all ingredients in a med. sized stock pot. Turn on med heat and cook until tender. Slightly mash if desired. The milk and butter combine with the potato starch to make a yummy sauce or you can mash to make it slightly thicker.

These are also wonderful in a dutch oven.

Bacon Wrapped Water Chestnuts

1 c. brown sugar
2 Tbl. Worcestershire Sauce
2 c. ketchup
1 lb. bacon
2 8oz. cans whole water chestnuts, drained.

Preheat oven to 375'. In a med. size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestut. Secure the bacon with a toothpick. Arrange the water chestnut wrapsin a 9x13 inch baking dish. Bake the water chestnut wraps for 10-15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30-35 more minutes. Makes 8-10 servings.

Todd's Ratatouille (ra-tat-too-ee)

1/2 c. olive oil
1 lg. onion, diced into large pieces
1 lg. garlic clove, cut in half
1 pkg. of sweet chorizo(omit to make vegetarian)
1 med. eggplant, cut into 1 in. chunks
1 lg. green pepper, cut in 1 in. chunks
3 med. zucchini, cut in 1 in. slices
1/2 c. water
1 T. salt
2 tsp. oregano leaves
1 tsp. sugar
2 lg. tomatoes, cut in wedges

In large saucepot over med. heat, in hot olive oil, cook onion, chorizo, and garlic until tender, about 10 minutes. Discard garlic. Add eggplant and green pepper; cook for 5 minutes, stirring frequently. Stir in zuccini, water, salt, oregano, and sugar, heat to boiling. Reduce heat to med-low; cook 30 minutes or until vegetables are tender, stirring occasionally. Stir in tomato wedges; heat through, serve hot over couscous.

Ranch Style Dressing Mix

2 teaspoons salt
1/2 teaspoon dry ground mustard
2 teaspoons dried minced garlic
3 tablespoons dried minced onion
2 teaspoons freshly ground pepper
2 teaspoons sugar
2 1/2 teaspoons paprika
2 1/2 teaspoons dried parsley flakes

Combine ingredients; blend well. Store in an airtight container. Give in decorative jars with directions below for dressing and dip. Makes 1/2 cup of mix, or 8 portions for dressing or dip.
In a bowl or jar combine 1 cup of mayonnaise and 1 cup buttermilk. Add 1 tablespoon mix and blend well.

In a small bowl blend 1 tablespoon mix with 1 cup sour cream. Refrigerate 1 hour before serving.

Tara's Cheddary Chicken Pot Pie

1 can cream of chicken(or mushroom) soup
1 c. milk, divided
1/2 tsp. onion powder
3 oz. cream cheese
1/2 c. shredded carrots
1/4 c. Parmesan cheese
1/2 tsp. salt
2 chicken breasts, cooked and cubed
1 c. peas
1 egg
1 T. oil
1 c. pancake mix
1 c. shredded cheddar cheese
1/2 c. sliced almonds(optional)

In saucepan over medium heat, mix together soup, 1/2 c. milk, onion powder, cream cheese, Parmesan cheese, and salt. Heat through. Add chicken and veggies. Pour into 2 qt. baking dish. In a bowl combine egg, oil, 1/2 c. milk, pancake mix, and cheese. Stir together, pour over chicken mixture. Sprinkle with almonds. bake at 375' for 20-25 minutes or until golden brown on top.

Better than Aunt Jemima's Butter Flavored Maple Syrup

1 c. water
1 c. white granulated sugar
1 c. brown sugar, loosely packed
1 tsp. Mapleine flavoring
1/2 tsp. Butter flavoring(liquid)
1/2 tsp. Vanilla

Bring first 3 ingredients to a boil on stove or in microwave(watch for boil over or it's a NASTAY mess to clean up), reduce heat and stir until sugar is completely disolved. Remove from heat and add flavorings and stir. Leftovers should be stored in an airtight container in the refrigerator.  It's also much easier to do this in a microwave.  Pour 1 cup boiling water over sugars in a glass container.  Microwave on high in 30 second intervals, until sugar is dissolved and mixture is clear.

I can't stand buying syrup already made now because this is so stinkin' cheap to make. My husband's grandma taught me to make when were first married, seriously, pennies to make.

Corn & Bean Cilantro Salad

This is one of my favorites, because I feel full for hours, it's full of fiber, protein, and lots of healthy stuff, it's also low fat. I'll try to figure out the nutritional info later and get a picture. It's also something all of my kids will eat! To make it a bigger meal, try stretching with some rice, chicken, avocado, or egg, or even scooping up on chips.

1 pkg. Trader Joe's Frozen Roasted Corn(or any package of frozen corn)
2 cans of black beans rinsed and drained
2 cans of kidney beans rinsed and drained
2 cups of frozen peas
1 large red pepper diced
1 large sweet onion diced
1 bunch of fresh cilantro
2 jalapenos seeded and diced
white balsamic vinegar(regular works just fine too, this just has a lighter taste)
Extra Virgin Olive Oil
4 packets of Splenda(the yellow kind only)
2-3 fresh limes or 6 packets of True Lime
2 cloves of garlic, crushed
salt & pepper to taste(I use the McCormic grinders)

In an extra large bowl, mix together the corn, peas, both variety of beans, chopped red peppers, onion, crushed garlic, lime powder(or juice of several limes and lime zest), Splenda, salt & pepper, and about half of the cilantro leaves broken into small pieces. In a blender combine diced jalapenos, about a cup of cilantro leaves, 1/3 cup of EVOO, 1/3-1/2 cup of white balsamic vinegar. Blend until smooth. Pour over mix and combine well. Let sit for at least an hour to absorb the flavors.

Vegetable Egg Rolls(WW-1pt. each)

This recipe calls for 8 egg roll wrappers, but it's so much stuffing, I needed 16! I don't think this would change the point value though because the stuffing is all veggies. My entire family devoured these and did not miss the fried version.

1 head(s) Chinese cabbage, outer leaves removed, shredded
2 medium carrot(s), peeled and shredded
2 medium garlic clove(s), minced
2 medium scallion(s), white and green parts, chopped
1 tbsp ginger root, fresh, minced or 1/2 tsp dried
1 tbsp low-sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
8 average egg roll wrapper(s), about 1/2 oz each
4 spray(s) olive oil cooking spray, or enough to coat egg rolls

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.

Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.

Bake until golden brown, about 25 minutes. Serve hot.

Shelby's Chicken Roll-Ups

2 c. cooked chicken
1 8 oz. pkg. cream cheese softened
4 oz. mushrooms
1 T chives
1 pkg. crescent rolls

Soften and whip cream cheese. Add chicken, mushrooms, and chives. Put in crescent rolls, and roll up.

1 egg
1 pkg. chicken flavored stuffing

Beat egg. Crush bread crumbs in stuffing mix. Roll stuffed crescents in egg wash, then in bread crumbs, and line in a 9x13 pan. Bake at 375' for 25-30 min. Top with cheese chicken gravy.

Cheesy Chicken Gravy
1 can cream of chicken soup
1/2 c. milk
1 c. grated cheddar cheese

Melt teogether in sauce pan. Pour over top of cooked roll-ups.

Dana's Apple Brickle Dip

We have served this several times, it makes a lot and memorable. I stretched it by adding a tub of cool-whip to the cream cheese, and we still ran out. Imagine 13 girls surrounding this stuff playing Curses. We went through 3 boxes of graham crackers and 5lbs. of granny smith apples sliced very thin. The chips and dip were never touched.

1 pkg.(8 oz.) Softened Cream Cheese (I've also used fat free, tastes great)
1/2 C. packed brown sugar
1/4 C. Sugar
1 tsp. Vanilla
1 pkg. Almond Brickle Chips (7 1/2-10oz.)
Tart Apples, cut into chunks for dipping.

Mix first 4 ingredients, fold in brickle. Serve with apple chunks, makes 2 cups. Great on graham crackers too!

Chicken Riggies

Sharon Young submitted this to me for a Relief Society recipe exchange. I can't remember where she said it originated from. It is to DIE for good though!

4 Tbsp. butter
2 chicken breasts, skinless and boneless, cut into bite-size pieces
1 (8 oz.) pkg. fresh mushrooms, sliced
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
2 c. water
2 tsp. bouillon (or 2 cubes)
1 c. tomato sauce
½ pint heavy cream
1 tsp. paprika
1 Tbsp. dried parsley
½ tsp. salt
½ tsp. pepper
½ c. green (Spanish) olives
2 Tbsp. cornstarch
1 pound (16 oz.) Rigatoni, cooked and drained

In a large pan, over medium heat, melt butter. Add chicken and cook until tender, about 5-7 minutes, stirring frequently. Add mushrooms and cook 5 minutes more. Add peppers and onions and continue cooking until soft, about 5-7 minutes. Add water, bouillon, sauce, heavy cream, paprika, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Add olives and simmer 5 minutes more. Ina small bowl, mix cornstarch with 2 tablespoons of water until it dissolves. Add to the sauce, stirring continuously until it thickens. When thickened, mix sauce and Rigatoni together in a deep bowl. Serve immediately. May sprinkle with parmesan cheese and crushed red pepper on top, if desired.

Devil'd Eggs

Oh gosh, how to write down a recipe I just "do"? I've never measured ANYTHING, so this is how I see me doing it. You can cut it down, I make this much because they go really fast and any leftovers are turned right away into egg salad sandwiches or dip for wheat thins.

18 hard-boiled eggs*
Best Foods regular mayonnaise
Yellow Mustard
Sweet Pickle Juice(I use a few teaspoons from a jar of sweet pickles/relish)
salt & pepper to taste, paprika to sprinkle on top if desired.

*To boil the eggs, put them in a large saucepan with lid. Add tap water and bring to a boil. Boil for 10 minutes, put lid on and come back to them 10 minutes later. Drain hot water, fill pot with ice and add enough tap water to make sure all the eggs are covered. "Chill" for 15-20 minutes. This "icing" shocks the eggs so the shells peel off easily and pretty. Cut eggs in half, dump cooked egg yolks into food processer bowl, and set whites on plate aside. Add a few Tbls. mayo(you can add more if needed) to bowl with yolks, a few tsp. sweet pickle juice, and around 1 Tbl. yellow mustard. Blend until smooth and there are no chunks. Add more mayo if needed, it shouldn't be chalky or dry, but it should be able to set up. Add salt and pepper as desired. Put mixture in a frosting bag with large star or round tip and pipe into white halves. Sprinkle with paprika if you like.

IF you have leftovers, chop up for egg salad sandwiches!

Classic Swiss Fondue

1 garlic clove, halved
1 1/2 cups dry white wine(we use non-alcoholic or n/a beer)
1 Tb. lemon juice
1 lb. grated Swiss Cheese (I mix it up sometimes to make it different, it's really good with a sharp cheddar)
3 Tb. all-purpose flour
1/8 tsp. pepper
1/8 tsp. nutmeg(nice, but not needed)

Toss grated cheese with flour, pepper, and nutmeg in a large bowl until the cheese is evenly coated with the flour. Rub inside of pot with the garlic and toss. Pour wine into fondue pot, over low heat, heat until hot but not boiling. Stir in lemon juice. Add cheese to wine mixture by handfuls, stirring constantly with a wooden spoon until it is melted. Either pour into a crockpot on warm/low to keep warm, or pour into a fondue pot set with candle.

Some of the things we like to dip: chunk cooked chicken breast pieces, diced ham, cut up vienna sausages(kids love 'em), cut up french bread(it's best if you cut it up and let it sit a little to harden up a little or you end up with crumbs in the fondue, bleck), cut up veggies and fruit like cauliflower, button mushrooms, broccoli, pears & apples. We like to do this for Christmas Eve, it's SO fun. We've also tried cooked shrimp too, but make sure everyone else likes it too or pour it over the shrimp, lol.

Red Chili Linguine

Linguine with a kick! Red pepper, garlic and lime juice combine in this easy, zesty pasta.

6 ounces linguine pasta
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
1 lime juiced

Cook pasta according to package directions; drain, set aside.
Heat olive oil in skillet. Add garlic. Sauté 1 minute. Add red pepper. Sauté 30 seconds. Add linguine. Stir well and cook over medium heat until hot and well coated. Add parsley; stir well. Add lime juice. Toss well.

Lemony Chicken Pasta Toss

This is really refreshing and light, even tastier and prettier with fun shapped pasta.

2 tbsp. cornstarch
1 3/4 cups SwansonR Chicken Broth (regular, Natural GoodnessT or
Certified Organic)
2 tbsp. lemon juice
1 tbsp. Dijon-style mustard
1 lb. skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
4 cups hot cooked thin spaghetti, cooked without salt

MIX cornstarch, broth, lemon juice and mustard.
COOK chicken and garlic in nonstick skillet until browned, stirring
often. Remove chicken.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens.
Return chicken to skillet and heat through. Stir in parsley. Toss with
spaghetti. Serves 4.

Hawaiian Chicken Salad

This was passed down to me from my sister-in-law, Kristin. It's a favorite for large get togethers, baby blessings, and potlucks.

3 c. cooked and cubed chicken or 2 large cans of white chicken in water drained and separated.
1 20oz. can crushed pineapple, drained
3 c. cooked rice

2 Tbl. vinegar(I like to use rice wine v.)
6 T. oil
2 tsp. salt
4 Tbl. brown sugar

1 cup celery chopped fine
1/2 c. green pepper chopped fine
2 c. Best Foods Mayonnaise or more to taste
1 1/2 c. red seedless grapes cut in half

2 sm. or one large can mandarin oranges, drained
1-2 c. salted cashews

Mix chicken, pineapple, and rice together. Mix vinegar, oil, salt, and brown sugar together and pour over chicken/rice mixture. Stir and let sit in fridge overnight or 4-6 hours. Add celery, green pepper, may, and grapes. Stire and refrigerate until serving. Just before serving add oranges and cashews. Mix well.

Serve and eat. Good with crackers, bagels, or rolls.

Serves 10-12(actually a lot more!!!)

Hashbrown Breakfast Casserole

1 32 oz. pkg. frozen country style hash browns, thawed
1/2 c. butter or Nucoa margarine
1 c. grated mozzarella cheese
1 c. grated cheddar cheese
1 c. cubed ham, sausage, or chopped bacon(I've also used a sm. jar of bacon bits)
6 eggs
1 can evaporated milk
1/2 tsp. salt
pepper to taste

Spray a 9x13 pan with non-stick spray. Spread hash browns in pan, pour butter or marg. over evenly and bake at 425' for 25 minutes. Remove from oven and turn down to 350'. Sprinkle cheeses and meat over potatoes. In a large bowl or blender mix eggs, evap. milk, salt, and pepper, and pour over top of casserole. Bake for 45-60 minutes until set.

This makes yummy leftovers(if you have any leftover). We served this to the girls that stayed with us during Youth Conference and when they came back from the service project they begged for leftovers and a few of them took the recipe home with them so their moms could also make it for them.

White Bean & Pumpkin Soup(WW=2pts.)

Butter Flavor or Olive Oil non-stick spray
1 shallot finely chopped
1/2 tsp. dried cilantro
1/4 tsp. cumin
pinch of red pepper flakes
1 15.5 oz. can white beans, do not rinse or drain.
1 15.5 oz. can pumpkin(not pie mix)
2 cans fat free vegetable(or chicken) broth
Salt & Pepper to taste

Spray non-stick pan with non-stick spray and cook onions and fire roasted peppers with lid on until translucent. Add dried cilantro, white beans, pumpkin and brother and mix well. Bring almost to a boil, lower temp and simmer for 10 minutes. Puree in blender in patches. Add salt and pepper to taste. Great sprinkled with parmesan cheese or lowfat sour cream(just be sure to add points). 2 pts. per cup.

Fumi Cabbage Salad

2 pkg. cabbage slaw
3 pkg. Top Ramen noodles, uncooked and broken into small pieces
2-3 Tbl. toasted sesame seeds
1/2-1 c. Toasted Slivered Almonds
1/2 onion, diced
1/2 c. Rice Wine Vinegar
1/4 c. oil(Olive, Canola, or Enova)
1 tsp. each of salt and pepper
1/4 c. sugar

Add cabbage, noodles, seeds, and nuts in a large mixing bowl and mix well. In a blender add diced onion, rice wine vinegar, oil, salt & pepper, and sugar and mix until well blended. Pour over salad mix and stir well. Refrigerate for an 2 hrs. before serving, overnight is best.

Baked Lemon Chicken with Lemon Sauce

6 large boneless skinless chicken breast halves
2 egg whites
1/2 cup all-purpose flour
1/4 cup cornstarch
2 teaspoon baking soda
1/2-1 tsp. cayenne pepper
1/2 tsp. white pepper
cooking spray

Chinese Lemon Sauce
1/2 cup sugar
2/3 cup chicken broth
2 teaspoon grated lemon zest
6 tablespoons lemon juice
4 tablespoons light corn syrup
4 tablespoons rice vinegar
1/2 teaspoon salt
2 garlic cloves, minced
4 teaspoons cornstarch
1 teaspoon cold water
1 green onion, chopped (about 1 Tbls) for garnish

Cut each chicken breast in half lengthwise. In a bowl add egg white to chicken; turn to coat both sides and let stand 10 minutes.

Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Mix flour, cornstarch, baking soda and red pepper, white pepper in a large resealable plastic bag. Add 2-3 chicken pieces at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sauce over chicken. Garnish with green onion if you like.

Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

This meal is excellent with steamed broccoli.

Knox Blox, No Melt Jello Squares (WW=0pts)

I would label them No-Melt Jello Squares, but for my Arizona family and friends, know that everything melts in Arizona. These really are great snacks and I can't remember them ever melting on the Central Coast growing up. Yum!

4 env. Knox Unflavored Gelatin
3 3-oz. env. Sugar Free Flavored Gelatin
4 c. boiling water

Pour boiling water over gelatin and stir until thoroughly disolved. Spray 9x13 in. pan with non-stick spray. Pour mixture in and leave on counter until room temp, then cover and refrigerate. Cut into bite size pieces. You don't have to worry about these melting.

Asian Noodle Salad

This recipe is adapted from Pioneer Woman who adapted it from Jamie Oliver. Page made this at one of our Park City Sistas Get-Togethers and it was DELISH.

1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

You can totally do without the oil to make it figure friendly. Replace with more lime juice, rice vinegar, water, or broth.

Tuesday, July 14, 2009

Baked Beans

2 cans Bush's Baked Beans(28oz. each)
2 green bell peppers, diced
1 package 50% less fat Hormel Real Bacon Bits
1/2 cup brown sugar
1 Tbl. Worcestire Sauce
1 Tbl. yellow mustard
1 sweet or purple onion, diced
a few drops of hot sauce, such as Spiracha Sauce

Mix all ingredients together in a small crockpot and cook on high 4 hours, low, 6. Tip lid to allow steam to come out if too soupy the last hour on high.

Brazilian Lemonade

2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice. (This is SO good, and creamy, I'd like to try it with oranges too, wonder if it tastes like an orange creamsicle)

Update: Our friends are hosting an exchange student from Brazil and I asked her about this drink and she said it really is a Brazilian drink and it is one of her favorites. So next time she comes over, I told her we'd make some. I LOVE this drink.