Roasted Parmesan Potatoes

4-6 medium russet potatoes
1 tablespoon vegetable oil
3 tablespoons Parmesan cheese
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat oven to 450°. Line baking sheet with foil and spray with cooking spray. Cut potatoes into 1/2 inch cubes. Place potatoes in a large bowl and toss with oil, set aside. Combine dry ingredients in a small bowl then add to potatoes. Toss or stir to coat potatoes evenly. Arrange potatoes in a single layer on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.

Parmesan Texas Rolls

1 bag frozen Rhode's Texas Rolls, white or wheat
1 tablespoon parsley flakes
1 1/2 cups parmesan cheese
1 teaspoon garlic powder
1/2 cup butter, melted

Place 12 frozen rolls on a plate and microwave on high for 2 minutes. Repeat with remaining rolls. In a small bowl, combine parsley flake, parmesan cheese and garlic powder. Put melted butter in a separate bowl. Take the pliable, but still cool rolls and roll them in butter, then in the parmesan mixture. Place rolls on a greased cookie sheet and let rise for 45 minutes to 1 hour. Bake at 325° for 15-20 minutes, until golden brown.

Parmesan Rice

4 tablespoons butter
2 cups long grain rice
3 green onions (or minced if you'd rather)
1 tablespoon seasoned salt (I use less, maybe 2/3, I just guess, but don't like it so salty)
1 teaspoon black pepper
4 cups chicken broth (I use low sodium)

Melt butter in large saucepan over medium heat. Add rice, onions, seasoned salt, and pepper and saute until rice is browned and onions are tender. (At this point I dump it in the rice cooker with the broth and let the cooker do the rest, or you can follow the rest of the directions and finish on the stovetop.) Pour broth into saucepan and bring to a boil over high heat. Reduce heat, cover and simmer for 15-20 minutes. Sprinkle with parmesan cheese when serving.

The real recipe says to stir in 2 cups of frozen peas for the last 5-6 minutes of cooking, so if you like peas, feel free to try it. I never add them myself!

Banana Crumb Muffins

1 1/2 c all-purpose flour (I used half whole wheat)

1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 c white sugar 1 egg, lightly beaten
1/3 c melted butter (or oil)
1/3 c packed brown sugar
2 T flour
1/8 t cinnamon
1 T butter

Preheat oven to 375°. Lightly grease muffin cups or line with papers.

In large bowl, mix together 1 1/2 c flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture until just moistened.  Spoon batter into muffin cups.

In a small bowl, mix brown sugar, 2 T flour, and cinnamon.  Cut in 1 T butter until mixture resembles course cornmeal.  Sprinkle topping over muffins.

Bake 18-20 minutes.

Girls Camp Salsa

2 large or 5 Roma tomatoes, chopped

2 avocados
4 T green onions
4 T cilantro, chopped
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 pkg dry Italian Salad dressing mix (Western Family)
vinegar (per salad dressing mix directions)
oil (1/4 of the oil per salad dressing mix directions)

Slow Cooker Tamale Pie

Ingredients
1 lb. ground beef (I used ground turkey)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (for a milder version, substitute a can of plain diced tomatoes)
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used a Jiffy mix)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Makes 8 servings.
Enjoy! 

Chocolate Chip Cookie Pie

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

 http://www.ourbestbites.com/2011/02/chocolate-chip-cookie-pie/

Rolo Cookies

1 package Devils Food Cake mix (milk chocolate works too)

2 eggs
1/3 c oil
Rolos

Use 1" scoop to divide batter, flatten and seal around Rolo.  Bake at 350° 7-8 minutes

Stuffed Pepper Soup

2 lbs ground beef
1 envelope dry onion soup mix
28 oz diced tomatoes, undrained
28 oz tomato sauce
2 c cooked white rice
2 c chopped green peppers
2 beef bouillon cubes
1/4 c packed brown sugar
4 T cinder vinegar
1 t pepper
2 1/2 c water

In large saucepan or dutch oven, brown ground beef and drain.  Add dry soup and stir.  Add remaining ingredients and bring to a boil.  Reduce heat, cover and simmer 30-40 minutes or until peppers are tender.

Pumpkin Pie Milkshake

1/3 c pumpkin
1/4 - 1/2 c milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves
1/16 t nutmeg
2 T brown sugar
2 c vanilla ice cream
1-2 graham crackers

Put everything except crackers in blender.  Start with 1/4 c milk and slowly add more if needed.  Sprinkle with crushed graham cracker crumbs before serving.

Green Monster Smoothie

2 c raw baby spinach
1 T ground flax
1 banana
1 c Almond milk

Blend well.

Pear Muffins

3 c all purpose flour
2 c sugar
2 t baking soda
1 t ground cinnamon
1/2 t salt
2 eggs
1 c canola oil
1 t vanilla
4 c chopped peeled pears (about 6 medium)
1 c chopped pecans (optional)

Combine flour, sugar, baking soda, cinnamon and salt.  In another bowl, combine eggs, oil and vanilla.  Stir into dry ingredients until just combined.  Fold in pears and pecans.

Fill paper-lined muffin cups two-thirds full.  Bake at 350° for 25-30 minutes or until toothpick comes out clean.  Cool 5 minutes before removing from pans to wire racks.  Serve warm.  Makes 2 dozen.

Note from Jill:  I like to use 1 c of wheat flour and 1/2 c applesauce in place of 1/2 the oil.

Teryiaki Chicken (Crock Pot)

5 chicken breasts (about 3 lbs)
1 1/2 c water
1 c brown sugar
1/2 c soy sauce
1 t granulated garlic
1 t sesame oil (optional)
3 T cornstarch + 4 T cold water

Spray inside of 4 quart crock pot with cooking spray.

Place 5 chicken breasts into the pot.  If you are using chicken that has been frozen, make sure it is completely thawed.

In separate bowl, combine 1 1/2 c water, 1 c brown sugar, 1/2 c soy sauce, 1 t granulated garlic, and 1 t sesame oil.  Give it a stir to combine, then pour over chicken.  Cover and cook on high for 4 hours, low for 7.

When chicken is cooked through and easily shredded, remove from crock pot and place on a plate.

In a small bowl, combine 3 T cornstarch and 4 T cold water. Pour it into crock pot and stir thoroughly.

Using two forks, shred chicken a bit so sauce can spread through.  Place chicken back into crock pot and stir around allowing sauce to mix with chicken.

Cover and cook additional 30 minutes.

Serve over white or brown rice.

Black Bean Soup

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 c diced carrots (2 medium)
3/4 c diced celery (2 ribs)
1 c diced onion (1 sm/med)
2 cans black beans, rinsed and drained
3.5 oz can green chilies
2 cans low sodium beef broth
1 t kosher salt
1/8 t black pepper
1/2 t chili powder
1/4 t cumin
1/2 t oregano leaves
1 bay leaf
juice of 1 lime

Optional toppings:  sour cream, tortilla chips, grated cheese, avocado, cilantro, etc.

Heat large stock pot on medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion and garlic and saute 4-5 minutes.

Add black beans, chilies, and beef broth.  Stir to combine and then add salt, pepper, chili powder, cumin, oregano and bay leaf.

Simmer uncovered 20-25 minutes or until carrots are tender.

Remove from heat.  Remove bay leaf.  Place soup in blender (or use immersion blender).  Puree until completely smooth.  Squeeze in the juice from1 lime and pulse to combine.

Makes about 8 cups.

Crustless Quiche with Sausage, Cheddar, Apple & Sage Filling

Filling (see below)
4 large eggs
1/2 c evaporated milk
2 t Dijon mustard
1/2 t salt
1/4 t ground black pepper

Prepare filling ingredients (below) and set aside.  Grease 9" Pyrex pie plate.  Adjust oven rack to center position and heat oven to 400°.

Whisk eggs, milk, mustard, salt and pepper.  Stir in mixture from above.  Pour into greased pie plate; bake until just set, about 20 minutes.  Remove from oven and let rest 5 minutes.  Cut into wedges and serve.
Filling:
8 oz breakfast sausage
1 large Granny Smith apple, peeled, cored and diced
1/4 t dried rubbed sage
6 oz (about 1 1/2 c) grated sharp cheddar cheese

Heat 12" skillet over medium-high heat.  Add sausage and break up; fry until brown, about 5 minutes.  Drain in colander to catch drippings.  Return 2 T drippings to skillet.  Saute apple until golden, 3-4 minutes,  Add to colander.  Prepare recipe for Crustluss Quiche; when instructed, add sage, cheese and sausage filling to the egg mixture.

Serves 6,

Spaghetti Pizza Deluxe

7 oz spaghetti, uncooked
1/2 c skim milk
1 egg, beaten
cooking spray
1/2 lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
15 oz can tomato sauce
1 t Italian seasoning
1 t salt-free herb seasoning
1/4 t pepper
2 c sliced fresh mushrooms
2 c shredded mozzarella cheese

Prepare spaghetti as package directs; drain.  In medium bowl, blend milk and egg; add spaghetti and toss to coat.  Spray 9x13.  Spread spaghetti mixture evenly in prepared pan.  In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain.  Add tomato sauce and seasonings; simmer 5 minutes.  Spoon meat mixture evenly over spaghetti.  Top with mushrooms and cheese.  Bake in 350° oven for 20 minutes.  Let stand 5 minutes before serving. 

Barbara's Stuffing

6 oz pkg bread crumbs
1/3 lb sage sausage
1/2 c onion, chopped
1/2 c celery, chopped
1 can water chestnuts, chopped
1 can mushrooms
2 T butter
1 square chicken bouillon
1 1/3 c water

Brown sausage.  Add onion, celery, chestnuts, mushrooms, and butter.  Saute.  Add water and bouillon; bring to boil  Cover and simmer 3 minutes.  Remove from eat and add bread.  Fluff with fork.

Buttermilk Caramel Syrup

1/2 c butter
1 c sugar
1/2 c buttermilk
1 T light Karo syrup
1/2 t baking soda
1/2 t vanilla
1/2 t cinnamon

Combine first 4 ingredients.  Stir over medium heat.  Remove from heat and add rest (use larger pan; it will grow).  Stir until blended.  Good for 2 weeks in fridge.

Fall Syrup

1 c sugar
2 T cornstarch
1/4 t cinnamon
1/4 t nutmeg
2 c apple cider
2 T lemon juice
1/4 c unsalted butter

Combine sugar, cornstarch, cinnamon and nutmeg in saucepan.  Stir in cider and lemon juice.  Heat and stir constantly until thick - about 1 minute.  Remove from heat and add butter.

Sugar Free Pineapple Pie

1 graham cracker crust
1 (1 oz) sugar free instant vanilla pudding
1 c fat free sour cream
20 oz crushed pineapple (drained)
1 pkt artificial sweetener

In a bowl, combine instant pudding and sour cream.  Mix well.  Add crushed pineapple and 1 packet artificial sweetener. Mix mixture into crust and chill 3 hours.

Coconut and Cashew Granola

3 c old-fashioned rolled oats
1 c slivered almonds
1 c cashews
3/4 c shredded sweetened coconut
1/4 c plus 2 T dark brown sugar
1/4 c plus 2 T pure maple syrup
1/4 c vegetable oil
3/4 t salt
1 c raisins

Preheat oven to 250°.  In large bowl, combine oats, nuts, coconut and brown sugar.

In separate bowl or liquid measuring cup, combine maple syrup, oil and salt.

Combine both mixtures by slowing pouring liquid over oatmeal mixture and stirring well.  Divide in half and pour onto two 11x17 rimmed baking sheets, spreading out into an even layer.

Cook 1 hour and 15 minute, until golden.

Remove from oven and transfer to large bowl, slightly breaking up into clumps.  Add raisins and gently mix until evenly distributed.

Roasted Cauliflower

5-6 c cauliflower, cut into bite-sized pieces (the smaller the better)
1/4 c extra virgin olive oil
1 T sliced garlic
2 t fresh lemon juice
1 t salt
1/2 t black pepper
2 T freshly grated Parmesan cheese

In large bowl, mix olive oil, garlic, lemon juice, salt and pepper.  Add cauliflower and stir well.  Pour cauliflower mixture evenly over large baking sheet and bake at 500° for 10-15 minutes (or until light golden brown); stirring occasionally.  Serve warm with freshly grated Parmesan.

Mom's Oven Stew

1 to 1 1/2 lbs ground beef
1 diced onion
2 c potatoes, cut into chunks
2 c celery, sliced
2 c carrots, cut into chunks
1 can tomato soup
1 can cream of mushroom soup
1 can water
1/2 t pepper
1 t salt
1 T sugar
2 T uncooked rice

Preheat oven to 325°
Cut vegetables and place in roasting pan or 9x13
Add soups, water, salt, pepper, sugar and rice and mix well.
Pour soup mixture over vegetables.
Break up raw ground beef into chunks and sprinkle on top.
Cover and bake at 325° for 3-5 hours. Add water if too thick.  Serves 8.

Lime Cilantro Rice

2 Tb. butter
pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.

Tomato-Basil Parmesan Soup in the Crockpot

2 cans (14-ounces each) diced tomatoes, with juice

1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth (I used 4 cups of water + 4 chicken bouillon cubes)
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed  (I use skim milk - not as creamy but still good!)
1 tsp. salt
1/4 tsp. black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft. 

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth. 

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.   Makes about 2 quarts--6-8 servings. 

Winger's Sticky Fingers

2 Tbsp. Frank's hot sauce
3/4 cup brown sugar
2 Tbsp. water
Crispy Chicken Strips

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.

Chicken Mango

Layer in crock pot:

3-4 frozen chicken breasts
1 pkg. taco seasoning mix
1 can black beans, drained
1 container 48 oz. Mango Salsa (with peaches) from Costco  (or favorite salsa)

Cook on low 6-7 hours. Remove chicken, shred it with a fork, return it to crock pot and cook 30 additional minutes.
Serve with shredded cheese wrapped in flour tortillas or over chips or on salad.  Add a green salad on the side.

Yield: 10-12 servings

Sesame Mandarin Quinoa Salad

1 cup uncooked quinoa

1/3 Cup Extra Virgin Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon sugar substitute, like splenda or something similar

2 Tablespoons sesame oil

Pinch of kosher salt and fresh cracked pepper

1/2 Cup sweet peppers, chopped

1/4 Cup chopped green onions, the green part

1/4 Cup fresh parsley, chopped

1/4 Cup crumbled feta cheese

1 Cup mandarin oranges

1.  Prepare quinoa according to package directions.  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.

4 servings

Brown Sugar and Balsamic Slow Cooked Pork

1 (2-pound) boneless pork loin
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove crushed garlic
1/2 cup water
1/2 cup brown sugar
1 Tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tablespoons soy sauce

Mix together sage, salt, pepper, and garlic.
Rub the mixture over the pork.  Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker.  Cook on low for 6 to 8 hours.
One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan.  Bring the mixture to a bubble over medium heat.  It will get thick.
Pour half of the glaze over the pork.  Reserve the rest to serve alongside.
Cook the pork for another hour.
Shred the pork with a fork.  It will fall apart, it is so tender.

Costco Turkey Pesto Provolone Sandwich Melt

www.jamiecooksitup.blogspot.com

Time: 15 minutes

Yield: 5 sandwiches

5 square sandwich rolls (Torta or Cabaccia rolls)

1/2 C pesto

1/3 C mayonnaise (I used Best Foods Light)

1 pound sliced turkey breast

1 large tomato

1/2 red onion

5 slices provolone cheese

1. Slice each roll in half and lay them out on a large cookie sheet you have lined with tin foil. 

2. In a small bowl combine 1/2 cup pesto and 1/3 cup mayonnaise. 

3. Spread the pesto/mayo mixture over both sides of each roll. 

4. Thinly slice 1 tomato and about half of a red onion.  

5. Layer the tomato and red onion over half of the rolls. Lay the turkey out over the other half of the rolls. 

6. Cover the tomatoes and onions with a nice big slice of provolone cheese. 

7. Bake these beauties in the oven at 400 degrees for about 10 minutes or until the cheese has melted. Turn the oven to broil, and let the cheese get nice and golden brown. Be careful here, you don't want to scorch the heck out of them, which can happen quickly, so keep a close eye, won't you? 

8. Put each of the sandwich halves together and enjoy!

Chocolate Chip Buttermilk Muffins

1 ½ cups flour
¾ cup sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon *
Finely grated zest of ½ to 1 orange, to taste
1 large egg, lightly beaten
¾ cup buttermilk
2/3 cup vegetable oil
1 tsp vanilla
¾ cup mini chocolate chips

* if you prefer, eliminate the orange zest and increase the cinnamon to ½ tsp

Preheat oven to 375°F. Lightly grease or line with paper cupcake cups either 12 regular-sized cupcake tins or a variation, as you like (2 dozen or so mini cups or 6 jumbo).

Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and orange zest in a large mixing bowl and whisk to blend. Stir in the chocolate chips.

Combine the egg, buttermilk, oil and vanilla in a large measuring cup or a bowl and whisk until well blended.

Using a rubber spatula or a wooden spoon, stir and fold the wet ingredients into the dry ingredients just until all of the dry ingredients are moistened and the batter is well blended and smooth. Do not over beat or over mix as this can lead to a tougher muffin.

Fill each muffin cup ¾ full and bake for about 20 minutes (time may vary depending on your oven and the size of the muffins) until the muffins are puffed, golden and set and a tester inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and carefully lift each muffin out of the tin and allow to cool on a rack.

Thai-Style Chicken and Quinoa Salad

Ingredients

Salad:
• 1 1/2 cups uncooked quinoa, rinsed well
• 2 cups cooked chicken
• 1/2 cup chopped carrots
• 1/2 cup shelled edamame
• 1/2 cup chopped red pepper
• 4 green onions, chopped
• 1/2 cup chopped roasted peanuts
• 1/2 cup freshly chopped cilantro
• Salt and pepper to taste

Sauce:
• 4 tablespoons sweet chili sauce
• 2 tablespoons rice vinegar
• 2 tablespoons canned coconut milk
• 1 tablespoon packed light brown sugar
• 2 teaspoons creamy peanut butter
• 2 garlic cloves, finely minced
• 1 lime juiced, about 2 tablespoons
• Pinch of ground ginger

Directions

1. Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 cup quinoa to 1 1/2 cups liquid.
2. While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste. Serve warm, room temperature or chilled.

Grilled Lime Coconut Chicken with Coconut Rice

Ingredients

Chicken and Marinade/Sauce:
• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
Coconut Rice:
• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

Directions

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Easy Crockpot Fajitas

INGREDIENTS
1 lb. of Chicken Breasts (or you can use steak strips),
3 Peppers (Green, Red & Yellow) sliced
1 Onion sliced
1 Package of Taco Seasoning (1/4 c)
Flour or corn tortillas
Toppings - sour cream, cheese, guacamole, etc.

Slice peppers and onions then place them on the bottom of the crock pot
Put Chicken on top of peppers and onions
Sprinkle taco seasoning on the top
Cook on low for 6-8 hrs. (or high for 3-4)
The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Favorite Chocolate Chip Cookies

1 c	butter (real butter is best)
1 c	brown sugar
1/4 c	white sugar
2	eggs
1 pkg	vanilla pudding mix (small box of instant mix)
1 tsp	vanilla
1 tsp	baking soda
1/4 tsp	salt
2 1/4 c	all purpose flour
1 pkg	semi sweet chocolate chips

Mix butter and sugars together until creamy.   Add eggs one at a time and mix well.   Add pudding mix and vanilla.   Mix together flour, baking soda and salt and add to wet ingredients.
Mix until all combined then add Chocolate chips.

Bake at 350 degrees for 10-12 min. I like my soft so usually I bake mine closer to 10 min.

(as a side note you can use any flavor of pudding mix to change up these cookies)

French Dip Crescents

2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping 

Unroll crescents onto a large cookie sheet.  Spread a small dab of horseradish on each crescent, if desired, then place a slice of roast beef and a piece of cheese on each crescent.  Roll crescents starting from the wide end and ending at the narrow end.  Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.  Serve with Au Jus and enjoy!

Tomato Basil Pasta

12 ounces pasta

1 can (15 oz) diced tomatoes with liquid (any flavor, spicy or plain, your preference)

1 large sweet onion, cut in julienne strips or diced smaller
4 cloves garlic, minced or thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs fresh basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Place pasta (uncooked), tomatoes, onion, garlic, basil, in a large stock pot.  Pour in vegetable broth.  Sprinkle on top the pepper flakes and oregano.  Drizzle olive oil on top.

Cover pot and bring to a boil.  Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated (about an inch of liquid in the bottom of the pot) or reduce as desired .

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.  Serve garnished with Parmesan cheese. 

This pasta is good on its own, but we found some chicken basil meatballs at Costco, that went with it wonderfully!

Chicken Filled Crepes

Crepes:

4 eggs

¼ tsp. salt

2 c. flour

2 ¼ c. milk

¼ c. butter, melted

Mix in blender 1 minute.  Scrape sides, and blend additional 15-30 seconds or until smooth.  Refrigerate at least 1 hour.  Cook.  (Works best if you have a crepe maker, just put batter in a shallow dish or pie pan, and dip crepe maker in batter.  You can use a frying pan on medium heat, pour into frying pan and cook until it appears dry.)

Filling and Topping:

2 c. chopped cooked chicken

2 cans Cream of Chicken Soup

1 tsp. minced onion

4 oz. mushrooms

¼ c. olives

1 c. sour cream

2 c. shredded cheddar jack cheese

1 Tbsp. lemon juice

            Combine chicken, 1 can of soup, onion, mushrooms, olives, lemon juice and 1 cup cheese.  Spread filling in crepes, roll up and place in a 9x13” pan.  Combine remaining can of soup and sour cream and spread over crepes.  Sprinkle with remaining 1 c. shredded cheese (more if desired) and bake at 375 for 20 minutes.

Stromboli

2 eggs                                   

½ c. olive oil                       

½ tsp. basil

½ tsp. oregano

½ tsp. garlic powder

½ tsp. salt                       

½ tsp. pepper

2 loaves of frozen Rhodes dough, thawed to rolling stage. (or make homemade dough)

Mix the egg, olive oil and spices together and set aside.  Roll out dough to about 10"x12" shape.  Brush mixture all over, then fill center third with desired fillings.  (pepperoni, green or black olives, mozzarella cheese, tomatoes, sausage, green peppers, ham, etc.)

I fill the middle, then use a pizza cutter to cut the sides in strips to braid over top, but you can just roll it instead.  I brush some more of the mixture on top for a nice shine and crisp top.  I also like to put a little shredded cheese on top.  Bake at 350 F for 20-25 minutes, until golden, or longer if you like it more browned.

Mini Pepperoni Pizza Balls

3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)

56 pepperoni slices
Block of cheese (Colby & Monterey Jack or Cheese Stick)
1 beaten egg
Parmesan, Italian seasoning, Garlic powder
1 jar pizza sauce 

Cut the block of cheese into at least 28 squares.

Flatten a biscuit out and stack pepperoni, square of cheese, pepperoni on top.

Gather up the edges of the biscuit.
Line the rolls up in a greased 9x13 in. pan, seam side down.  Brush with beaten egg.  Sprinkle with parmesan, Italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.

Serve the rolls with warm pizza sauce for dipping.   

Stuffed Jalapenos

1 lb ground sausage (HOT if ya like! )

22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Preheat oven to 425°F.  Cook sausage until browned.  Set aside.  Mix cream cheese with Parmesan cheese.  Add cooked sausage and mix well.  Rinse jalapeños.  Cut each jalapeño lengthwise and remove seeds.  Stuff jalapeños with sausage mixture.  Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Kickin' Snack Mix

3 c. Crispix

3 c. Wheat Chex

2 c. Cheddar flavored crackers

1 c. pretzels

1 c. almonds

1 c. pistachios

1 c. mixed nuts

½ c. butter flavored popcorn oil

1 pkg. dry ranch dressing mix

1 tsp. dill

1 tsp. garlic powder

1 tsp. cayenne powder

Mix first 7 ingredients in large bowl.  In separate bowl, mix oil and seasonings, toss over dry mix, spread on 2 greased 10x15 cookie sheets and bake at 250⁰ for 45-55 minutes, stirring every 15 minutes.  Let cool on wire racks, store in airtight container.

Chicken Fried Rice

12 ounces boneless chicken breast, diced into 1/2 inch cubes

1 cup sliced mushrooms
1 small onion, sliced into thin strips
1 cup shredded carrots
1 cup chopped broccoli
1 garlic clove, chopped
1 teaspoon ginger, chopped
1 tablespoon chili garlic sauce
2 cups cooked brown rice
1/2 cup egg whites

Mix the garlic sauce with 1/4 cup water and set aside. 
 
Heat a wok or large sauté pan over medium heat, then remove from heat just to coat with nonstick cooking spray. Add chicken, heat until cooked, about 5 minutes. Place the cooked chicken in a large bowl and set aside.

Add the onions, mushrooms, and carrots to the pan or wok, turn the heat to high, and cook for 2 minutes. Add the broccoli, garlic, and ginger, and cook for additional 2 minutes. 

Add the garlic sauce and water to the vegetables, stir to combine, and remove from heat. Pour the vegetables and sauce on top of the chicken and set aside. 

Spray the pan once more with nonstick cooking spray, and add egg whites. Cook over high heat, stirring constantly, until eggs have almost set. Add the rice, stir to combine, then add the chicken and vegetables. Cook another two minutes, until the eggs have fully cooked. 

Chocolate Lovers Bundt Cake

1 chocolate cake mix (any variety)

1 sm. pkg. chocolate pudding mix

4 eggs

1 cup sour cream

½ C. oil

½ C. water

1 pkg. chocolate chips

Mix all ingredients except chocolate chips.  Mix 10 minutes.  Stir in chocolate chips.  Pour into greased bunt pan.  Bake at 350 for 40 - 50 minutes. 

Sausage Stuffing

1 lb. ground pork sausage

1 bag Pepperidge Farm bread cubes

2 celery stalks

1 onion, chopped

1 14 oz. can chicken broth

1 cube butter, melted

Salt and pepper

Cook sausage with onion and celery.  Add chicken broth and salt and pepper.  Add butter and mix well.  Bake at 350 for 20 minutes.

Clam Chowder

2 cans minced clams

1 chopped onion

¾ C. chopped celery

2 to 3 diced potatoes

¼ C. butter, melted

¾ C. flour

1 quart ½ and ½

1 t. salt

1 t. pepper

1 t. sugar

Drain juice of clams into a large saucepan.  Save clams for later.  Add onion, celery, and potatoes.  Add just enough water to cover vegetables and simmer until cooked.  In another large pan melt butter, then whisk in flour until smooth.  Add ½ and ½.  Heat until thickened.  Add seasonings.  Add cooked vegetables to white sauce.  Liquid and all.  Add clams.  Heat through and serve.

Gooey Brownies

2/3  C. shortening

5 T. cocoa

2 C. sugar

½ C. milk

1 C. flour

½ t. baking powder

1 t. salt

4 beaten eggs

1 t. vanilla

In saucepan, melt shortening and cocoa together.  Add sugar and milk.  Bring to a boil.  Take off heat and add flour, baking powder, and salt. Mix well.  Add eggs and vanilla.  Stir until blended.  Pour into a 9 x 13 pan.  Bake at 350 for 25 minutes.

 

Frosting

1 2/3 C. powdered sugar

½ C butter

1/3 C. cocoa

1/3 C. canned milk

Mix butter and cocoa.  Add sugar and milk.  Mix well.