Sunday, September 30, 2012

Tangy Lemon Chicken Slow Cooker Recipe

The Ingredients. serves 4-6 3 to 4 pounds chicken parts (I used frozen legs and a few breast halves) 1 (6-ounce) box Lemon Jell-O powder 3 tablespoons melted butter 1 tablespoon prepared Dijon mustard 1 tablespoon dried minced onion flakes (or one tiny onion, finely diced)
The Directions. Use a 4 to 6 quart slow cooker. I used a 4-quart for this one, and didn't brown the legs beforehand. The color on the chicken you see up above came only from slow-cooking. If you prefer more of a brown color, or more texture, go ahead and brown beforehand. My chicken was frozen solid, too. If you have thawed chicken, shave about 90 minutes off of the cooking time. Place the chicken into your slow cooker. In a small mixing bowl, combine the Jell-O powder, melted butter, Dijon mustard, and onion flakes. Stir together to make a paste. This isn't liquidy at all--- it's sort of a combo between paste and play dough. Smear this onto your chicken the best you can. Cover, and cook on low for 6 to 8 hours. I cooked our chicken on low for exactly 7 hours, and then kept it on the warm setting for another 2 hours. Serve with mashed potatoes, or rice pilaf and something green. Sit back and watch your family go nuts.

Saturday, September 29, 2012

Hawaii Five-O

INGREDIENTS: 1 fluid ounce vanilla flavored vodka 1 fluid ounce brandy-based orange liqueur (such as Grand Marnier®) 4 fluid ounces pineapple juice 1 wedge lime
DIRECTIONS: 1. In a glass over ice, combine vodka and Grand Marnier. Fill glass with pineapple juice and squeeze lime wedge on the top.

Friday, September 28, 2012

Artichoke Bruschetta

INGREDIENTS: 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 1/2 cup grated Romano cheese 1/3 cup finely chopped red onion 5 tablespoons mayonnaise 1 French baguette, cut into 1/3 inch thick slices
DIRECTIONS: 1. Preheat the broiler. 2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. 3. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Thursday, September 27, 2012

Pulled Barbecued Chicken Sandwiches

Yield: 8 to 10 sandwiches Prep Time: 10 min Cook Time: 6 hrs Ingredients: 2 pounds boneless, skinless chicken breasts 1 cup barbecue sauce (a flavor you like) 1/3 cup Italian dressing (reduced-fat or fat-free okay) 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 2 tablespoons cornstarch 2 tablespoons chicken broth additional barbecue sauce, if desired rolls, for serving as sandwiches bread and butter pickles, optional
Directions: 1. Place chicken in the slow cooker. In a medium bowl, whisk together the barbecue sauce, Italian dressing, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours. 2. Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth. Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired. Tips: *The brand of barbecue sauce that you use can make a big difference in the flavor of the chicken. I like Sweet Baby Ray's! Source: (Adapted slightly from All You)

Wednesday, September 26, 2012

Cheesy Chicken and Rice Skillet Dinner with Bacon Recipe

Serves 4 to 6 Ingredients • 1/2 pound applewood smoked bacon • 4 Tbsp. unsalted butter • 1/4 cup all purpose flour • 1/2 tsp. kosher salt • 1/4 tsp. freshly ground black pepper • 1 1/2 cups chicken broth • 1 1/2 cups shredded cheddar cheese • 1-2 Tbsp. hot sauce • 2 cups cooked shredded chicken • 4 cups steamed white rice • 1 cup shredded cheddar cheese
Directions Render bacon, drain and set aside. Reserve 2 tablespoons bacon drippings. Place butter into a medium saucepan over medium heat. Once melted whisk in flour, and pepper until smooth and bubbly. Slowly whisk in chicken broth. Increase heat to high whisking broth until thickened. Reduce heat to low and stir in 1 1/2 cups cheese. Stir in hot sauce. Reduce heat to a simmer and set aside. Place reserved 2 tablespoons bacon drippings back to cast iron skillet. Stir in cooked rice. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheddar cheese then top with crumbled cooked bacon. Place under oven's broiler for 3-5 minutes until cheese is melted. Serve immediately.

Tuesday, September 25, 2012

Quick and Easy Chocolate Mousse

Ingredients • 1 (14 oz.) can Eagle Brand® Low Fat Sweetened Condensed Milk • 1 cup cold water • 1 (4-serving size) package chocolate instant pudding mix • 1 (8 oz.) container frozen light whipped topping, thawed
Instructions • WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes. • FOLD in whipped topping. Spoon into serving dishes. Chill. Garnish as desired.

Crab Stuffed Mushrooms

Serves: 8 • 1 pound large fresh mushrooms • 4 tablespoons butter, divided • 1/4 cup plus 2 tablespoons panko bread crumbs • 1/2 cup shredded fresh, canned or imitation crabmeat • 1/4 teaspoon onion powder • 1/8 teaspoon salt • 1/8 teaspoon black pepper
Instructions 1. Preheat oven to 375 degrees F. Gently clean mushrooms by wiping them with a damp paper towel. Remove stems from 3/4 pound of the firmest mushrooms; set aside caps. 2. Finely chop mushroom stems and remaining 1/4 pound whole mushrooms. 3. In a large skillet, melt 3 tablespoons butter over medium heat. Add chopped mushrooms and cook 4 to 5 minutes, or until tender. 4. Remove from heat and add 1/4 cup panko bread crumbs, the shredded crab, onion powder, salt and pepper; mix well. 5. Using a teaspoon, stuff mushroom caps with stuffing mixture. Place on an ungreased rimmed baking sheet. 6. In a small bowl, combine remaining 2 tablespoons panko bread crumbs and 1 tablespoon melted butter; sprinkle evenly over tops of mushroom caps and bake 15 to 18 minutes, or until heated through.

Sunday, September 23, 2012

White Chocolate Macadamia Bars

Cook time: 30 Min Prep time: 30 Min : Ingredients - 2 c flour - 1/2 c powdered sugar - 1 c softened butter - not melted - 2 c white chocolate chips - 1 1/4 c chopped macadamia nuts - 3 egg whites - 1 c light brown sugar
Directions 1. Crust: mix flour, powdered sugar, and butter with pastry blender until crumbly. Press firmly into a ungreased 13X9 pan and bake at 375° for 14 minutes or until golden. Remove from heat. 2. Topping: sprinkle morsels and 1 cup nuts over the hot crust. 3. Beat egg whites with mixer until frothy. Gradually add brown sugar. Beat until stiff peaks form. Spread meringue over morsels and nuts. Sprinkle with remaining nuts. Bake at 375° for 15 minutes or until golden brown. Serve warm or cool

Saturday, September 22, 2012

Autumn Pumpkin Raspberry Bundt Cake

Ingredients CAKE INGREDIENTS: - 3 c all purpose flour - 2 tsp baking soda - 1 tsp salt - 2 tsp ground cinnamon - 2 c white sugar - 1 1/2 c vegetable oil - 2 tsp vanilla extract - 8 oz sour cream - 1 c canned pumpkin - 4 eggs - 1 c chopped walnuts - 3/4 c raspberries cut in half - 1/4 c raspberries whole FROSTING INGREDIENTS: - 4 oz cream cheese - 1 3/4 c confectioners' sugar - 8 oz frozen whipped topping, thawed - red and yellow food coloring
Directions 1. Preheat oven to 350 degrees. Grease and flour 12 x18 inch Bundt Pan. Sift together the flour, baking soda, salt and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla, sour cream and pumpkin. Beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Fold in halved Raspberries. Spread batter into prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Then Frost with Cream Cheese Frosting and decorate with whole Raspberries and fall foliage as desired. 2. In a large bowl, beat cream cheese and sugar until smooth with enough drops of Red and Yellow Food coloring to make it the orange color you want. Fold in whipped topping by Liz Owen

Friday, September 21, 2012

Toasted Ravioli

1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen) 2 eggs, beaten 1/4 cup water 1 teaspoon garlic salt 1 cup flour 1 cup bread crumbs plain 1 teaspoon Italian seasoning vegetable oil, for frying
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside. Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with marinara sauce for dipping Serves 4-6 Source: Recipe4Living

Thursday, September 20, 2012

Baked Chicken Taquitos

Yield: 12 taquitos Prep Time: 25 min Cook Time: 25 min Ingredients: 3 cups shredded roasted chicken 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1 cup shredded Mexican cheese blend (or cheddar) 12 corn tortillas cooking spray guacamole (see tips) and/or sour cream or salsa
Directions: 1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. 2. Combine the chicken in a bowl with the cumin, salt and garlic powder- mix in the cheese. 3. Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling). 4. With 1 tortilla in front of you, place about 1/4 cup of the chicken mixture in the center of the tortilla and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling. 5. Spray the tops lightly with cooking spray, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole/sour cream/ salsa, as desired. Tips: *Purchase a chicken already roasted from the market- or make your own- place 1 pound boneless skinless chicken breasts in a steamer pot over boiling water and steam for 10 to 15 minutes, until cooked through. Cool slightly and then use a fork to shred it apart. *To make easy guacamole for dipping: Mash 1 large avocado with 2 tablespoons sour cream, 1 spoonful of salsa, 1 teaspoon freshly squeezed lime juice and salt and pepper, to taste. *If you are preparing this recipe as gluten-free, just be sure to use a brand of corn tortillas that is known to be GF (and it's probably safest if you cook and shred your own chicken). *Freezing instructions: After step 4, the taquitos can be frozen in freezer zip bags for up to 3 months. I freeze them on the baking sheet, then take them out of the freezer and move them to zip bags. Prepare from step 5 when ready to bake them from the freezer.

Wednesday, September 19, 2012

Mini Apple Cinnamon Cheesecakes

IngredientsCRUST • 1 Cup graham crackers, crushed • 1/4 Cup unsalted butter, melted • 1 Pinch salt • 1 Pinch cinnamon • CHEESECAKE FILLING • 16 Ounces cream cheese (softened) • 1/2 Cup sugar • 2 Large eggs • 1/2 Cup apple sauce • 1 Teaspoon vanilla extract • 1 Tablespoon cinnamon • FROSTING • 3 Cups powdered sugar • 1 Cup unsalted butter • 1 Teaspoon vanilla • 3 Tablespoons heavy cream • Cinnamon, for dusting
Directions 1. Crush graham crackers in a food processor and mash together with a fork with other crust ingredients until it's well mixed. 2. Line 12 cupcake tins with cupcake liners and pack in a large tablespoon of crust into each tin. Use a 1/4 cup measuring cup to pack the crust down. 3. Bake crusts at 350 degrees F for 9 minutes. Remove and let cool. 4. For filling, add cream cheese and sugar to a mixer and beat until mixed and fluffy. 5. Add in eggs, apple sauce, and spices and beat until smooth. 6. Spoon filling into cupcake holders and fill almost to the top. 7. Bring 4 cups of water to a boil and preheat the oven to 325 F. 8. Pour boiling water in a large baking dish on a bottom shelf of the oven to create a lot of steam in the oven. Place cheesecakes above the steaming water on a separate level. 9. Bake for about 25 minutes until the cheesecakes are just set. 10. Remove and let cool before frosting. 11. For frosting, beat butter and sugar together until smooth. Add in vanilla and enough cream to make the frosting easy to spread, about three tablespoons. 12. Once cheesecakes are cooled, frost either with a knife or a frosting bag. Dust with cinnamon and serve. Refrigerate cupcakes for storage.

Tuesday, September 18, 2012

Easy Chicken Dish

4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too).
Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!

Caramel Apple Cider Crockpot Recipe

The Ingredients. serves 4, (can easily be multiplied --use a larger cooker though!) 4 cups apple cider 3 tablespoons caramel syrup (the ice cream topping) 1/2 tablespoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons sweetened whipped cream
The Directions. Use a 2-quart slow cooker. Mix it all in together---stir, and cook on low for about 4 hours. Leftovers refrigerate and reheat well (in the microwave).

Sunday, September 16, 2012

Coke Cake-Cracker Barrel Style

Ingredients Cake o 2 cups all-purpose flour o 2 cups granulated sugar o 1 teaspoon baking soda o 1 cup butter o 1 cup cola, beverage o 5 tablespoons unsweetened cocoa powder o 1/2 cup buttermilk o 2 eggs o 1 teaspoon vanilla First Frosting o 7 ounces marshmallow cream Second Frosting o 1/2 cup butter o 3 tablespoons unsweetened cocoa powder o 9 tablespoons cola, this should be the remaining cola left in a 12oz can o 1 teaspoon vanilla o 4 cups confectioners' sugar
Directions Cake:. 1. Preheat oven to 350°F. 2. Spray a 9x13 glass pan with nonstick spray. 3. Combine flour, granulated sugar and baking soda in mixing bowl. 4. In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts). 5. Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily. 6. Add buttermilk, eggs and vanilla. Mix well. 7. Pour into prepared 9x13 pan. 8. Bake for 40 minutes. 9. During last 10 minutes of baking prepare frosting. Prepare Second Frosting:. 10. Place 5 cups confectioners' sugar in a mixing bowl. 11. In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling. 12. Remove from heat, stir in 1 teaspoon vanilla. 13. Pour over 4 cups confectioners' sugar. 14. Mix well with a whisk. 15. Assembly:. 16. Remove cake from oven. 17. Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily. 18. Slowly pour warm coco-cola frosting over marshmallow fluff. 19. It's best to let this cake cool for about an hour before cutting into it.

Saturday, September 15, 2012

Honey Garlic Chicken

Serves: 4 Cooking Time: 15 min What You'll Need: • 1 cup all-purpose flour • 1 1/2 tablespoons baking powder • 1/2 teaspoon salt • 3/4 cup water • 1/3 cup sesame seeds • Vegetable oil for frying • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks • 1/2 cup honey • 2 garlic cloves, minced • 1/4 teaspoon soy sauce
What To Do: 1. In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well. 2. In a large deep skillet, toast the sesame seeds over medium-high heat, until golden. Remove from skillet and set aside. 3. Reduce heat to medium, add 1/4 inch oil to skillet, and heat oil until hot but not smoking. Dip chicken pieces in batter, coating completely, then cook in batches for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. 4. Meanwhile, in a medium saucepan, warm honey, garlic, and soy sauce over low heat for 4 to 6 minutes, stirring occasionally. Place chicken in a large bowl and pour warm honey sauce over it. Sprinkle with sesame seeds, and toss until chicken is well coated. Serve immediately.

Friday, September 14, 2012

Barbeque Chicken & Bacon Pizza

2 Italian pizza crusts (6 to 7 inch) 1/4 cup barbecue sauce 1 package (6 oz. size) oven roasted chicken breast, cooked 3/4 cup shredded Cheddar or Mozzarella cheese 1/2 cup cooked and chopped bacon pieces 1/4 cup each chopped green onion, tomato and bell pepper (optional)
Spread pizza crusts with barbecue sauce. Top evenly with chicken breast cuts, cheese, bacon, onion, tomato and peppers. Place on cookie sheet. Bake at 450°F for 8 to 10 minutes or until thoroughly heated. Makes 2 Pizzas Source - 212 Hot & Delicious Pizza Recipes

Thursday, September 13, 2012

Pumpkin Pancakes

Ingredients: • 3 cups flour • 3/4 tsp. salt • 2 tsp. baking soda • 1/2 tsp. cinnamon • 1/4 tsp. nutmeg • 1/4 tsp. ginger • 3 Tbsp. brown sugar • 1 (15 oz) can Libby's pure pumpkin • 3 cups buttermilk • 3 eggs
Directions: 1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well. 2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.} 3. Heat griddle to medium heat and grease lightly. 4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes. 5. Let other side cook again until lightly browned. 6. Repeat these steps until all the batter is gone

Wednesday, September 12, 2012

Funeral Potatoes

1 small-medium onion, diced 2-3 cloves garlic, minced 1-2 Tbsp. butter 1 28-oz. bag shredded hash brown potatoes, thawed 2 c. sour cream 1 10-oz. can cream of chicken (or cream of mushroom) soup 2 1/4 c. shredded sharp cheddar cheese 3/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers
Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary. Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings. Recipe by Our Best Bites (and church kitchens around America)

Tuesday, September 11, 2012

Frozen Lemonade Pie in a Jar

Ingredients: 1 1/2 cups graham cracker crumbs* 1/3 cup sugar* 6 tablespoons melted butter* 12 ounces (1 1/2 small containers) of COOL WHIP Whipped Topping 1 14-ounce can sweetened condensed milk 8 ounces thawed (but still cold) lemonade concentrate Optional: 1-2 tablespoons fresh lemon juice Optional: 4 drops red food coloring and 1 drop yellow food coloring 8 8-ounce Mason jars or 16 4-ounce Mason jars (the short, squatty ones) *If desired, you can use a prepared graham cracker crust or several of the small prepared graham cracker tart crusts.
Instructions: In a small bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and toss with a fork or your fingers to combine. If using 8-ounce jars, lightly press 3 heaping tablespoons of the graham cracker mixture onto the bottom and up the sides of each jar. If using 4-ounce jars, use 2 level tablespoons. Set the jars aside. In a large bowl, gently fold together the COOL WHIP and sweetened condensed milk. Add the lemonade concentrate. If desired, add the lemon juice and food coloring. Evenly distribute the filling among the jars. Cover and freeze for at least 4 hours. When ready to serve, allow to stand for 5 minutes. Our Best Bites


The Ingredients. serves 4 to 6 3 - 4 pounds meat (pot roast, pork roast, tri-tip, short-ribs, chicken thighs) 1 (14-ounce) can cranberry sauce 1 small onion, finely diced, or 1 heaping tablespoon dried onion flakes 8 cloves garlic, smashed (peeled first!) 2 tablespoons soy sauce 2 tablespoons prepared Dijon mustard
The Directions. I used a 6-quart slow cooker. If you aren't using a large piece of meat, a 4-quart will do just fine. In a mixing bowl, combine all of the ingredients and whisk together so the cranberry sauce is broken up and the Dijon is evenly distributed. Pour over the top of the meat. Cover, and cook on low for 7 hours or on high for 4 hours. I cooked 3 pounds of frozen oxtails on high for 4 hours in a 6-quart, and then they stayed on warm for another 2 hours before serving.

Sunday, September 9, 2012

Snickerdoodle Muffins

Ingredients - 1 1/2 c Self rising flour - 1 c oats - 1/2 c sugar - 1 egg - 4 Tbsp butter - 1 tsp vanilla - 1/3 c sugar - 1 tsp cinnamon - 1 c milk
Directions 1. Mix all dry ingredients together, flour,oats,1/2 cup of sugar 2. Mix together egg, butter and vanilla and milk 3. Add wet mixture to dry mixture, mix until everything is mixed well. 4. Fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes. 5. While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. Once muffins are out, put topping on muffins. If you prefer a lot of topping brush a little melted butter on top of muffin to get more of the topping to stick

Saturday, September 8, 2012

Spinach and Artichoke Pizzas

Serves 4 Hands-On Time: 10m Total Time: 30m Ingredients • 1 pound pizza dough, at room temperature • cornmeal, for the baking sheets • 2 cups marinated artichoke hearts, drained and quartered • 2 cups baby spinach (about 2 ounces) • 8 ounces mozzarella, grated (1 cup) • 1/2 8-ounce bar cream cheese, cut up • 1/2 cup grated Parmesan (2 ounces) • kosher salt and black pepper
Directions 1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets. 2. Dividing evenly top the rounds with the artichoke hearts, spinach, mozzarella, cream cheese, and Parmesan; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes. Tip Marinated artichokes add a bright, complex flavor that you’ll miss if you use plain canned artichokes.

Friday, September 7, 2012

Shrimp and Avocado Wraps

INGREDIENTS: 3 tablespoons light mayonnaise 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1 dash hot pepper sauce (such as Tabasco®) salt and ground black pepper to taste 7 ounces cooked shrimp, peeled and de-veined 4 Boston lettuce leaves 4 (9 inch) whole wheat tortillas 1 ripe avocado - peeled, pitted, and cut into 8 wedges
DIRECTIONS: 1. Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well. 2. Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side. 3. Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.

Thursday, September 6, 2012

Baked Kale Chips

INGREDIENTS: 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt (or less, to taste)
DIRECTIONS: 1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Wednesday, September 5, 2012

Lemon Horseradish New Potatoes

INGREDIENTS: 1/4 cup butter 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons prepared horseradish 2 tablespoons fresh lemon juice 1 1/2 pounds small new potatoes, unpeeled
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. 3. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Pesto Chicken Sandwiches

4 boneless, skinless chicken breast halves, about 6 oz. each Kosher salt and freshly ground pepper 1 tsp. Italian seasoning Olive oil for brushing 8 slices fontina cheese 8 slices sourdough bread Mayonnaise (optional) 8 thick tomato slices 4 Tbs. pesto, homemade or store-bought
Season the chicken breast halves with salt and pepper and sprinkle evenly with the Italian seasoning. Brush lightly on all sides with the oil. Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate. Place the chicken on the grill directly over the fire and cook until nicely grill-marked and relatively firm to the touch, 5 to 8 minutes on each side depending on the thickness. You want the chicken to be opaque throughout but still moist and juicy inside. About 2 minutes before the chicken is ready, place 2 slices of the cheese on each breast half, cover the grill and allow the cheese to melt. Put the bread slices along the edge of the grill at the same time, and turn once after 1 minute to toast both sides. Transfer the chicken and bread slices to a cutting board. Spread the bread slices with mayonnaise, if desired. Cut each breast half against the grain on the diagonal into 3 to 4 pieces. Arrange one sliced breast half on each of 4 bread slices. Top with 2 tomato slices, and then top the tomatoes with 1 tablespoon of the pesto, spreading it evenly over the tomatoes. Close the sandwiches with the remaining bread slices, and serve. Serves 4. Williams-Sonoma

Monday, September 3, 2012

Maple Mustard Chicken

Ingredients • 6 boneless skinless chicken breast halves (6 ounces each) • 1/2 cup maple syrup • 1/3 cup stone-ground mustard • 2 tablespoons quick-cooking tapioca • Hot cooked brown rice
Directions • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. • Cover and cook on low for 3-4 hours or until meat is tender. • Serve with rice. Yield: 6 servings.

Sunday, September 2, 2012

Churrasco Steak

Serves: 5 Cooking Time: 3 min Ingredients • 1 bunch fresh parsley, chopped (about 1 cup) • 2 cups olive oil • 1/4 cup fresh lime juice • 6 garlic cloves, chopped • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 2 to 2-1/2 pounds beef tenderloin, cut into 1/2-inch slices
Instructions 1. In a medium bowl, combine all the ingredients except the beef; whisk until well combined. Reserve 1/2 cup of the marinade; cover and set aside until serving time. 2. Place the beef in a shallow dish and pour the remaining marinade over the top. Cover and marinate overnight, or at least two hours, in the refrigerator. 3. Preheat the grill to medium-high heat. Drain the beef, discarding any excess marinade. 4. Grill the beef for 3 to 4 minutes for medium doneness, or to desired doneness beyond that, turning halfway through the cooking. 5. Stir the reserved marinade and serve immediately over the beef. Options There are many variations of this dish, including using vinegar instead of lime juice, and adding chopped onions, a bit of coconut milk, or hot sauce to the marinade. After you try it as above once or a few times, you just may want to get adventurous with some of these (or your own) options

Saturday, September 1, 2012

Fiesta Rice Salad

Ingredients - 1 can(s) black beans, rinsed & drained - 2 c cooked brown rice - 1 red or yellow bell pepper, chopped - 1 green pepper, chopped - 2 stalks celery, chopped - 3-4 scallions, sliced - 1 c fresh cilantro, chopped - 3/4 c salsa - 1/3 c Italian dressing - juice of 1 lime - 1 tsp cumin
Directions 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary) add all other ingredients and mix thoroughly. Refrigerate for 1 hour & serve