Sunday, November 23, 2008

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped (optional)
1 can white shoepeg corn, rinsed, drained
½ pound Monterey Jack cheese, grated
1/2 to 1 can black beans, rinsed, drained

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

Thursday, November 6, 2008

Play Dough Recipe

1/4 c. salt
1 1/2 c. water
food coloring
1 1/2 Tbsp. oil
3 tsp. cream of tartar
1 1/2 c. flour

Mix salt and water. Bring to boil. Remove from heat. Add oil, coloring, and cream of tartar. Mix. Add the flour. Mixture will be thick and warm. Knead until smooth, you'll need more flour when you knead it. Store in covered container (after it cools). The color doesn't come off and it lasts a long time. Also, it isn't harmful in the kids eat it.

Chicken Noodle Soup

3 or 4 lg. chicken breasts or thighs
1 pkg. fresh carrots
1 lg. chopped onion
3 stalks chopped celery
1 pkg. Soup Starter (chicken)
Lawrey's seasoning salt

Boil chicken for about 45 minutes in pot of water. Remove and cook chicken, replace chicken in water.

Add remaining ingredients and simmer for about 2 hours or until vegetables are tender.

Add 1 pkg. Grandma's noodles and cook for 45 min. longer.

*Add seasoning salt when you're cooking the chicken.

Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 c. KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 bell pepper, sliced
1 onion, sliced
1/2 c. chicken broth
1 Tbsp. peanut butter
1/4 c. soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Planters cocktail peanuts (I used cashews)
Cook spaghetti in large saucepan as directed on pkg.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken in no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving plater, sprinkle with cilantro and peanuts.
This is obviously a Kraft recipe. It's really quick and easy to make and really tasty! I changed a few things in the recipe, but it's a beautiful dish with all the colors, I used 3 different colored peppers.

Cinnamon Butter

1/2 lb. butter, softened
3 Tbsp. cinnamon
1/2 lb. powdered sugar

Mix well with an electric mixer. Store in airtight container and keep refrigerated. This recipe yield about 16 oz. It's great on homemade bread.

Soft Sugar Cookies

1 cup butter
1 1/2 c. sugar
Cream together

1 cup sour cream
2 eggs
1 tsp. vanilla

1 tsp. baking powder
1 1/2 tsp. soda
pinch of salt
3 1/2 c. flour
mix in bowl

Add everything together, mix.
Refrigerate for an hour.
Use a lot of flour when rolling out.
Use cookie cutters. Place on ungreased cookie sheets.
Bake at 350* for 8 minutes. Let sit before removing from cookie sheet.

Then frost cookies with the cream cheese frosting recipe from the oreo cookie recipe.

Oreo Cookies

2 pkgs. devils food cake mix
1 1/4 c. shortening
4 lg. eggs

1 1/2 lb. powdered sugar
1 (8 oz.) Philly cream cheese
1 cube butter (1/2 c.)
1 tsp. vanilla

Mix first 3 ingredients until sticky. Use 1 tsp. mixture and roll into balls. Put on cookie sheet, ungreased. Allow plenty of room to form a circle. Bake at 350* for 5 to 8 minutes. Makes 4 dozen complete cookies.

Frosting: Mix all ingredients. Frost cookies, putting flat sides of cookies together.

Thursday, October 2, 2008

Cyndi's Halibut

Soak Halibut (1/2 lb to 1 lb filet) in 1/2 Cup of milk and 1 TB salt for an hour or more, covered in the fridge.

Drain and discard milk.

Dip halibut in 1/2 package of crushed saltine crackers. Put in a baking dish.

Melt 1/4 C butter and pour over filet.

Bake 400 degrees for 15-20 minutes.

Tartar Sauce
1 C mayonaise (I use light)
bunch of fresh parsley chopped
1 large dill pickle chopped very fine
1 TB pickle juice
1/2 onion chopped very fine
salt and pepper to taste

mix and refrigerate

Thursday, August 28, 2008

Banana chocolate chip muffins

Preheat oven to 400 degrees. Line 12 muffin tins with liners or spray with non-stick cooking spray.

Mix dry ingredients:
1 1/2 C flour
1/3 C sugar
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Mix wet ingredients:
1/2 Cup unsalted butter, melted
1 large egg
1 C sour cream or plain yogurt
1 tsp vanilla
1 ripe banana, peeled and cut up
1/2 C semi sweet chocolate chips

Mix dry and wet ingredients together and spoon in 12 muffin tins almost to the top. Bake 20 minutes or until it comes clean with a toothpick.

Sunday, July 13, 2008

Martha Stewart's chocolate panna cotta


Serves 6
1 cup milk
1 package (2 teaspoons) unflavored gelatin
2 cups heavy cream
1/4 cup sugar
1 pound milk chocolate, finely chopped
2 teaspoons pure vanilla extract
Strawberries or raspberries for garnish


Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.

Saturday, July 12, 2008


I get asked for this recipe whenever I take these anywhere. They're addicting!

1 1/2 c. flour
1 1/2 c. old fashioned oats
1/4 t. salt
1/2 t. baking soda
1 1/2 c. firmly packed brown sugar
1 1/8 c. melted butter
14 oz bag caramels (48)
1/2 c. whipping cream
1 12 oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in saucepan over low heat. Sprinkle 1/2 of mix into 9x13 ungreased pan and flatten. Bake at 350 for 10-15 minutes until lightly browned on edges. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining mix on top and bake at 350 for 15 minutes. Cool completely before cutting.

**I've used canned evaoporated milk in place of the whipping cream and it works just great.

Wednesday, July 9, 2008

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon
Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Once Prepared, Twice Baked

4 baking potatoes (Idaho)
4 slices turkey bacon, chopped and cooked until crisp
1 cup light sour cream
1/2 cup shredded Cheddar, plus more for garnish
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, as optional garnish
1 pound boneless and skinless chicken strips
1 tablespoon Dijon mustard
1/2 cup grated Parmesan
2 teaspoons olive oil
1 (8-ounce) can tomato sauce
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out flesh, leaving a 1/4-inch shell and transfer flesh to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells and discard any remaining shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake). Bake 20 minutes, until golden brown. If desired, top with chives before serving.

To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.

Monday, July 7, 2008

Pasta with chicken meatballs

1 pound orecchiette pasta ( I used medium shells)
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken (you can get this at Harmons)
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

This is Giada's recipe, it is her kid-friendly recipe. My family devoured it.

Cafe Rio Pork

3 - 4 lb pork roast
1 c. brown sugar
1 can coke
1Tablespoon cumin
1 bottle red taco sauce

Mix all together and pour over meat. Cook in crockpot for 12 hrs over low heat.

Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

I got this recipe from Missy Tripp. It was on my email and so I had to put it somewhere.

Island Fruit and Mixed Green Salad

Island Fruit and Mixed Green Salad
Recipe courtesy Chef Jill Davie
Show: Party Starters
Episode: Hawaiian Holiday

For the vinaigrette:
1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil (I use less)
For the salad:
1 mango, peeled, seeded and cut into 1/4-inch strips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This is for Gina. I would half the recipe and use a lot less oil.

Friday, June 27, 2008

Vanilla Syrup

1 c. sugar
1/2 c. buttermilk
1 cube of REAL butter.

Mix together and bring to a boil. Boil one minute then add:

1 t. baking soda
1 t. vanilla

Serve warm.

Tuesday, June 24, 2008

Butterscotch Bars

½ cup butter
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup coconut (optional)
1 cup walnuts (optional)

Melt butter in saucepan or microwave. Remove from heat and add brown sugar. Add eggs one at a time beating after each addition. Stir in vanilla. Sift together dry ingredients and add all at once. Mix thoroughly then stir in coconut and walnuts if using. Spread in a greased 9-by-13 pan. Bake at 350º for 25 minutes and cut while warm.

This recipe has been in my family for years. When I make it for the kids I skip the nuts and coconut, but they are awesome in the finished bar!

Wednesday, May 21, 2008

Risotto with Spring Vegetables, Tomato, and Basil

1 med. or 2 small zucchini
5 C chicken broth
3 TB butter
2 TB veg oil
1/3 C. chopped onion
1/3 C. Carrot diced very fine
1/3 C celery diced very fine
2 C arborio rice (you can get this at costco now)
1/2 C. frozen peas
1 ripe, firm, fresh tomato, skinned raw with a peeler, seeded and diced fine
1/3 C parmigiano-reggiano cheese
6 or more fresh basil leaves

1. Soak the zucchini in cold water, scrub them clean, and cut off both ends. Dice them very fine.
2. Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
3. Put 2 TB of the butter, all the veg oil, and the chopped onion in a broad, sturdy pot, turn on the heat to medium high, and cook the onion until it becomes colored a fine golden brown.
4. Add the diced carrot and celery, and cook for about 5 minutes, stirring from time to time to coat them well. Add the diced zucchini, one or two pinches of salt, and cook for 8 minutes more, stirring occasionally.
5. Using a slotted spoon or skimmer, remove half the vegetables in the pot, and set aside. Turn on the heat to high. Add the rice, stirring quickly and thoroughly until the grains are coated well.
6. Add 1/2 C of broth and cook the rice a little at a time, gradually adding broth and stirring, turn the heat down to a simmer.
7. Cook the rice until it is tender, but firm to the bite (no mush or crunch), with barely enough liquid remaining to make the consistency somewhat runny (about 20 minutes). When the rice has cooked add the cooked vegetables you had set aside earlier, the diced tomato, and the thawed frozen peas. Off heat, add the remaining TB of butter, and all the grated parmesan, and stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt. Mix in the the shredded basil. Transfer to a platter and serve promptly.

This is Marcella Hazan's recipe

Sun Dried Tomato Pasta

*some cooked penne/bowtie pasta (I just use what I have any style)
*some halved grape or cherry tomatoes
*some crumbled feta cheese (Costco has the best price)
*1 packet italian seasoned dressing (you need to make it)
*1/2 chopped red onion
*some sun-dried tomatoes (not in oil, again Costco is the best)
*some chicken breasts cooked & cut into strips

You can add olives, basil, & anything else your heart desires.Toss all ingredients & serve.

I got this recipe from someone's blog. Unfortunately I can't remember which blog to give proper credit.

Thursday, May 15, 2008

Pistachio Gelato

Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance if an artificial base has been used, just by the color. If the gelato maker is using real pistachio nuts, the color will be an almost drab green. If the bin flashes a neon green, keep walking!

1 C (6 oz) shelled pistachios (12 0z in the shell)
3 C whole milk
¾ C sugar

In a food processor or coffee grinder, grind the pistachio to a fine powder, reserving a few whole ones for garnish.

In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerated overnight.

Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Makes 1 quart; serves 4

Friday, May 9, 2008

Panna Cotta

This is an Italian cold custard that so easy to make.

1 envelope unflavored gelatin
2 TB cold water
2 C heavy cream
1 C half and half
1/3 C sugar
1 1/2 tsp vanilla extract
Raspberries or Strawberries mixed with sugar

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 8 ramekins or small dishes and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Optional: Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Garnish with raspberries or sliced strawberries mixed with a little bit of sugar.

8 servings.

Saturday, April 26, 2008

Jen Babe's Granola

2 tablespoon olive oil
4 cups rolled oats
1/3 cup butter
3 tablespoons honey
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
1/2 cup chopped almonds
1/3 cup dried cranberries (optional)

Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
Melt the butter in the same pan over medium heat. Stir in the honey, cinnamon, vanilla, salt and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet cook in the oven at 350 for 5-7 minutes.
Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

This recipe was inspired by Mitt Romney.

Mom's Granola

A healthy start to the day!

6 C old fashioned oats
1 C wheat germ
1 C sunflower seed, raw
1 C nuts (I like almonds)
1/2 C sesame seeds
1/2 C brown sugar
1/2 C oil

Mix all together and microwave until toasty, or you can put it in the oven at 350 until brown (5-10 minutes). Let it cool. Store in an airtight container.

Serve w/ milk.

Tuesday, April 22, 2008

Thai Peanut Pasta

Kelli's Thai Peanut Pasta

1 lb. cooked and cubed chicken
Pineapple chunks drained
Handful of snow peas

Sauce: (serves 2)-
¼ c. chicken broth
2 T. peanut butter
¼ tsp. crushed red peppers
1 T. lime juice
1 garlic clove
1 T. soy sauce
(The sauce is so great that I triple it, but only use about ¼ tsp. of red peppers still. You can add more for a hotter sauce. You will want more sauce on it too!)

Cook pasta, and then drain in colander. Put snow peas and chicken cooked and cubed in colander. Put back in pan and add pineapple, and add the sauce.

Heat chicken broth and Peanut Butter until PB melts then add other ingredients and pour on pasta.

We make this all the time in our house, and it is a staple in my recipe box!

My friend Kelli sent this to me and it's DELICIOUS!

Tortilla Surprise!

1 lb. ground beef
1 green bell pepper
1/2 onion
1 can tomato sauce (16 oz)
1 bag frozen corn or 2 cans of corn
grated cheese- Cheddar, Mexican blend, Co Jack, it's all good!
corn tortillas

cook ground beef with pepper and onion. Drain.
Grease 9x13 pan and pour a little tomato sauce on bottom (about 1/4)
Lay corn tortillas down until bottom is covered. Add meat mixture, then layer frozen corn and grated cheese. Add another layer of tortillas until covered. Pour remaining tomato sauce and salsa on top. Sprinkle remaining cheese and sliced olives.

Bake 350 for 45 minutes. This is delicious and freezes well if you want to double the recipe.

Monday, April 21, 2008

Corn Enchiladas

This recipe is from my friend Alice, who I think got it from her sister's in-laws.

1dozen corn tortillas
1 red bell pepper, diced
1 bag frozen white sweet corn
1/4 c. butter
Jack cheese, grated (I usually have Co-Jack)
Las Palmas green enchilada sauce (no substitutes!)

Saute diced pepper and corn in the butter; add salt and pepper to taste. Lightly fry tortillas in a small amount of oil, just until they are pliable. (I don't do this. I just dip them in water for a second to make them pliable.) Place a scoop of the corn mixture on a tortilla; add a sprinkle of cheese and roll up. Place in a baking dish. Repeat with remaining ingredients. Pour sauce over the top, and sprinkle with additional cheese. Bake at 350 degrees until heated through (about 20 minutes). Serve with a salad on the side, or topped with lettuce and tomato.

**To make it healthier you can saute the pepper and corn with Pam, but it sure tastes fabulous with the butter.

Thursday, April 10, 2008

Andes Chunk Cookies

· 1/2 cup salted butter - softened
· 3/4 cup dark brown sugar
· 1/2 cup white granulated sugar
· 1 tsp baking soda
· 1 tsp baking powder
· 2 tsp vanilla extract
· 2 eggs
· 1 package Andes creme de mente baking chips
· 2 2/3 sifted all purpose flour


Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

This is like a chocolate chip cookie but with the mint instead of chocolate chips. They were yummy!

Sunday, April 6, 2008

Chicken Pot Pie

2 frozen pie crusts, thawed
1 small bag mixed vegetables, thawed (peas, corn, green beans)
3 small chicken breast, cooked, cubed
2 cans cream of potato soup
1/4 C milk
salt and pepper

Mix vegetables, chicken, soup and milk. Season with salt and pepper. Pour into pie crust and add pie crust on top. Crimp.

Bake 350 degrees for 45 minutes or until done.

Wednesday, March 26, 2008

Chicken and Mushrooms

3, frozen, chicken breasts
1 cup, rice
1 jar mushrooms
1 can beef consumme soup
1 can French Onion soup
1 stick butter

Melt butter in 9x13 pan. Add rice, mushrooms and soups. Place chicken on top and bake at 350 for an hour.

**I only add 1/2 of the butter, and only put mushrooms over half of the dish because not everyone in my family eats mushrooms. This is a really easy dinner when you don't have time to cook.

Sunday, March 23, 2008

Chicken, Cabbage and noodle salad

This is Jeannie's recipe!

1 head green cabbage, chopped fine
2 chicken breasts, boiled and shredded (make sure it has cooled)
4 green onions, chopped
4 TB slivered almonds, toasted
4 TB sesame seeds
2 packs of plain, no seasoning, top ramen noodles, broken up

Mix everything together and add whisked dressing below:

1 C oil
6 TB vinegar
4 TB sugar
2 TB salt
1 tsp accent
1/2 tsp pepper

Poppyseed salad

My mother-in-law's recipe

Green leaf and red leaf lettuce, washed and chopped
2 Cans of mandarin oranges, drained
1 C slivered almonds
green onions, chopped

(This makes a lot, so you may not need it all)
1 1/2 C sugar
2 tsp dry mustard
2 tsp salt
2/3 C vinegar
2 C oil
3 TB poppy seeds
2 TB onion juice (if you can find it, or just grate a little bit of onion)

Whisk Dressing ingredients and pour over lettuce, mandarin oranges, almonds, and green onion. Toss to combine.

Saturday, March 22, 2008

Risotto con Pomodoro e Basilico (Tomato and Basil)

3 or 3 1/2 C Chicken broth
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)

1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.

Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper

Marcheschi Sauce

This is a great sauce to go over pasta or polenta; we use penne or mostaccioli pasta. I double the recipe and divide it into small containers and freeze it.

¼ C. olive oil
1 lb mild or Hot Italian sausage (sometimes I use turkey sausage, it is not as good, but healthier)
2 boneless, skinless, chicken breasts, chopped
1 large onion, chopped
3 large carrots chopped
1 stalk of celery, chopped
1 bunch of parsley, chopped
2-3 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can of tomato juice
1 (14 oz) can chicken broth
Grated Parmesan cheese

In big saucepan heat oil, add chicken and sausage and brown together. Remove meat, keeping the juice, and gently brown onions, carrots, celery, parsley and garlic. Add meat back in with the vegetables, then add tomatoes chicken broth, tomato juice, and salt to taste. Simmer for at least an hour on low heat covered. Serve sauce over pasta or polenta and sprinkle with cheese.


7 C water
1 Tb salt
1 2/3 C coarse-grained yellow cornmeal
7 chicken bouillon cubes

1. Bring the water and bouillon cubes to a boil in a large, heavy pot
2. Add the salt, keep the water boiling at medium-high heat, and add the cornmeal in a very thin stream, letting a fistful of it run through nearly closed fingers. You should be able to see the individual grains spilling into the pot. The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
3. When you have put in all the mal, begin to stir with a long-handled wooden spoon, stirring continuously and with thoroughness, bringing the mixture up from the bottom, and loosening it from the sides of the pot. Continue to stir for 40 to 45 minutes. The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.

Cream of Tomato soup

 Recipe By: Cooks Illustrated
 Serving Size: 6 -Makes about 5 1/2 cups

 2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
 1 1/2 tablespoons dark brown sugar
4 tablespoon unsalted butter
4 large shallots, minced
 1 tablespoon tomato paste
 Pinch ground allspice
 2 tablespoon unbleached all-purpose flour
1 3/4 cups chicken stock or canned low-sodium chicken broth
 1/2 cup heavy cream
 Table salt
cayenne pepper

 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice. Reduce heat to  low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted  tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
 3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.
 4. Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, season to taste with salt and cayenne, and serve immediately.
 To Make Ahead
This soup can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 3.

 Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.

Winter Salad with Roasted Cherry Tomatoes


Serves 6
10 ounces (about 1 pint) cherry tomatoes (or substitute grape tomatoes)
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
1 stem fresh rosemary
9 cups torn mixed red lettuce, such as red leaf, lola rossa, red Boston, and red oak
2 heads Belgian endive, cut lengthwise into very thin strips
1/2 cup walnuts, toasted
Shaved Pecorino Romano cheese, for serving

Preheat oven to 350 degrees. Place tomatoes on a rimmed baking sheet. Add 2 tablespoons oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary, and toss. Roast until tomatoes are soft and beginning to collapse, 20 to 25 minutes. Transfer all but 4 tomatoes to a small bowl. With the back of a spoon, gently crush remaining 4 tomatoes on baking sheet. Separate skins from pulp, and discard skins and rosemary.
Scrape tomato pulp and liquid into a bowl. Add remaining 2 tablespoons vinegar. Add remaining 1/4 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Combine lettuce, endive, and walnuts in a large bowl. Toss with 1/4 cup of the tomato vinaigrette. Top with reserved tomatoes and cheese. Drizzle with remaining dressing. Serve immediately.

Thursday, March 20, 2008

Waldorf Salad

4 apples, peeled, quartered and cored.  (I like gala or fuji)
8 pecan halves, toasted and chopped
1 C finely chopped celery
1/2 diced red pepper (optional)
Green onions chopped (optional)

Toss to combine and squeeze a little bit of lemon to keep the apples fresh.  Here are two dressings to choose from:
2 TB Mayo
1/2  of a lemon squeezed 
salt /pepper


3/4 C sour cream
1 Tb dijon mustard
1 1/2 Tb honey
1 tsp minced fresh mint

Pear and Grilled Chicken salad

4 C mixed greens
2 Bartlett pears, cored and thinly sliced
2 chicken breasts, grilled and cut into 1/2 inch strips
1/4 C. crumbled feta cheese
1/4 C. dried cranberries (or pomegranate seeds)
1/4 C. pecan pieces

zest and juice of one orange
1/4 C white wine vinegar
1/2 C vegetable oil
1 TB sugar
1 tsp salt
1/4 tsp black pepper

7 Layer Salad

From bottom to top:
Macaroni, cooked (about 1/2 lb)
Peas (1-2 cups defrosted but cold) 
Grated carrots
lettuce, chopped
Sliced ham (about 1 lb)
Shredded cheese (Cheddar, colby or Monterey jack)
Hard boiled eggs, optional

1 C. light mayo
1/2 C light sour cream
1/2 tsp dry mustard
1 1/2 tsp chopped fresh basil or 3/4 tsp dried
1/4 tsp pepper
1/2 tsp salt

Tagiatelle al Ragu (Pasta with meat bolognese sauce)

3 TB olive oil
5 TB butter
2 TB finely chopped yellow onion
2 TB finely diced carrot
2 TB finely diced celery
3/4 lb ground lean beef
1 C dry white wine
1/2 C whole milk
1/8  tsp freshly grated nutmeg
2 C canned whole peeled tomatoes
with their juice, coarsely chopped
1/2 Freshly grated parmigiano-reggiano cheese

1 Put the olive oil, 3 TB of the butter and all the onion in a heavy, deep saucepan over a medium-high heat and saute until the onion has turned a light golden color.  
2.  Add the carrot and celery and continue sauteing until the begin to change color.
3.  Add the beef, breaking it up with a wooden spoon.  Add some salt and cook, stirring occasionally, until the meat is just browned.
4.  Add the wine and cook, stirring occasionally, until it has completely evaporated.  Add the milk and the nutmeg and continue to cook, stirring, until most of the milk has evaporated.
5.  Add the tomatoes, stir, and once they start to bubble, turn the heat down to very low.  Simmer uncovered for at least 3 hours, stirring occasionally.

Serve over 1 lb cooked pasta.  (I would use tagliatelle or fettuccine pasta.)  

Spaghetti con pomodoro e basilico (Tomato and Basil)

Hazan's recipe

1 lb spaghetti, cooked al dente

1/4 C extra virgin olive oil
3 TB thinly sliced garlic
2 lbs fresh ripe tomatoes, peeled, seeded and thinly sliced lengthwise, or 3 C canned whole peeled tomatoes, with their juice, coarsely chopped
1/4 C fresh basil leaves, torn by hand
pinch of red pepper flakes

1.  Put all but 1 TB of the olive oil and  all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle. 
2.  Add the tomatoes as soon as the garlic begins to change color.  If using fresh tomatoes, you'll notice they give off a fair amount of liquid.  When the liquid begins to reduce, season with salt.  If using canned tomatoes, season with salt at the beginning.  continue cooking over a medium-high heat until the tomatoes have reduced and separated from the oil: 10-20 minutes depending on the size of the skillet.  
3.  When the sauce has reduced, add the torn basil leaves and the optional pinch of red pepper flakes.  Cook for 1-2 minutes, then remove from the heat and set aside.

Toss cooked spaghetti with sauce and 1 TB oil.  Taste for salt.

Ravioli con Burro E Pomodoro (Butter and Tomato)

2 lbs fresh ripe plum tomatoes, peeled, seeded and coarsely chopped, or 3 C. Canned whole tomatoes with juice, coarsely chopped ( I recommend San Marzano tomatoes)
6 Tb butter
1 medium-sized onion, peeled and cut in half
4 TB parmigiano-reggiano cheese, grated

Put everything except cheese in a saucepan and simmer on low for 20-40 minutes or until tomatoes have reduced and separated from the butter.  Remove from the heat and set aside, discarding the onion halves.

Use 1 lb of ravioli (any filling you like).  Boil according to directions. Drain and toss gently with the sauce.  Top with grated cheese.

Hazan Recipe-This is an easy every day sauce.

Monday, March 10, 2008

Italian Spiral Pasta Salad

8 oz. tri-colored Rotini noodles, cooked
1 large can sliced olives
1 cucumber, cubed
1 cup mozzarella cheese, cubed
1 green pepper, diced
1/4 c. green onions (2), diced
1 tomato, diced
peperoni to taste, cut in half
8 oz. Zesty Italian dressing

Combine all ingredients. You may add 2 tsp. dried oregano, basil or dill. Chill 2-24 hours. Serves 12

Fettuccine Alfredo

Alfredo Sauce:
1 pint heavy cream
1 cube butter
2 T. cream cheese
1/2 -3/4 C. Parmesan cheese
1 tsp. garlic powder

In saucepan combine: butter, cream, and cream cheese. Simmer until melted and mixed. Add Parmesan and garlic powder. Simmer 15-20 minutes on low. Add salt and pepper to taste.

Serve over cooked fettuccine noodles.

Recipe from: Megan H.

Candy Bar Salad

16 oz. Vanilla yogurt
3 Granny Smith apples
2-3 candy bars (snickers or milky way)

Cut the apples into bite size pieces. Cut the candy bar length wise, then into small bites. Combine in a medium size bowl and add yogurt to cover. You can add more or less of any ingredient to your liking.

Pasta with chicken and sundried tomatoes

1 lb boneless, skinless chicken breasts
2 TB flour
2 olive oil
3 Tb dry white wine
1 c heavy whipping cream
1 tb Dijon-style mustard 
1/4 tsp salt
1/8 tsp pepper
8 to 10 sundried  tomatoes packed in olive oil, drained, and coarsely chopped
6 oz pasta cooked and drained

1.  Cut chicken into bite size pieces.  Toss lightly in flour.

2.  In a large skillet, heat the olive oil over medium heat.  Add the chicken and cook and stir for 3 to 4 minutes or until the chicken is no longer pink.  Remove the chicken from the pan.

3.  Add the wine to the pan and deglaze (cooks off alcohol).  Add the whipping cream, mustard, salt, and pepper.  Bring to a boil.  Cook and stir for 3 minutes.  Add the tomatoes and continue to cook for 1 to 2 minutes more or until the mixture is slightly thickened.

4.  Return the chicken to the pan.  Cook until the chicken is just heated through.

5.  Pour the chicken and sauce over the hot cooked pasta.  Toss and place in large decorative serving bowl.

Hays Mac n cheese

8 oz box of large elbow macaroni
16 oz small curd cottage cheese
8 oz sour cream
2 C grated sharp cheddar cheese
1 egg slightly beaten

Preheat oven to 350 degrees
Boil macaroni according to directions, drain.
Mix macaroni with sour cream, cottage cheese, egg, and sharp cheese. Put in a casserole dish and bake 25-30 minutes until golden brown.

Mom's Mac n cheese

1-1/2 C. elbow macaroni
1 1/2 c milk
salt and pepper
2 C sharp cheddar cheese
1/4 Cube of butter
2 TB flour

Boil Macaroni according to directions, drain.

Melt butter in a heavy sauce pan  at medium heat.  Add flour and whisk.  Cook for 30 seconds. Add a little bit of milk and whisk and slowly keep adding milk a little at a time so it is not so thick.  Turn down heat, (should look like a thick soup) and add salt and pepper and cheese.  Add macaroni and then add additional cheese on top.

Fettuccine with mint, peas, ham, and cream

2 leeks, white parts only, sliced thin
2 TB olive oil
2 cloves garlic, minced
1 c chicken stock or broth
1 c heavy cream
3 oz ham cut into small matchstick size strips
1 c frozen peas, defrosted
salt and pepper
1 lb fettuccine, cooked
1 c small mint leaves, chopped

1.  Place sliced leeks in a small bowl of cold water.  Let stand for 5 minutes to rid them of dirt.  Drain.  
2. Heat olive oil in large skillet over medium low heat.  Add leeks and garlic, and cook until softened, 2 to 3 minutes.  Raise the heat to medium-high.  Add chicken stock, cream, ham, and peas; season with salt and pepper.  Let the sauce cook until it is reduced by half stirring frequently until it has thickened, about 6 minutes.
3.  Add Sauce to Fettuccine, toss and sprinkle with mint.

Martha Stewart's recipe

Chinese Chicken Wonton Salad

3 boneless skinless chicken breasts
1/2 package wontons, cut into thirds
1 head iceburg lettuce, torn into pieces
1 11-oz can mandarin oranges, drained
1 4-oz package slivered almonds, toasted
1/4 c. sesame seeds, toasted
1 bunch green onions chopped

4 TB sugar
1 tsp. salt
1/4 tsp. pepper
4 TB white wine vinegar
1/2 c. vegatable oil

Mix together well

Boil chicken breasts until cooked and slice into small pieces.  Fry wontons in vegetable oil until crispy and cool on paper towels.  In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chesnuts, almonds, green onions and sesame seeds.  Toss with dressing and serve.

Easy fruit salad

This is perfect for showers or as a side dish!
8 apples cut into cubes
8 oranges peeled and cubed
1 large container of frozen strawberries (in sauce).  

Let the strawberries thaw a little and dump over the apples and oranges.  Stir.  The strawberries will keep it cold and the apples from turning brown.

French Peasant Bread

1 TB dry yeast
2 C warm water
1 Tb sugar
2 tsp salt
4 C flour
corn meal 
Melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved.  Add flour and stir until blended.  Do not knead.  Cover and let rise one hour or until doubled in size.  Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal.  Let rise an additional hour.  Brush the tip with melted butter and bake at 425 for 10 minutes.  Reduce temp to 375 and cook an additional 15 minutes.  Remove from oven and brush again with butter.  Serve warm.  So easy and so good with soup or salads!

Southwest Salad

1 package salad greens (10 oz)
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1/2 C Ranch
1/2 C picante sauce
1 C broken tortilla chips
1/2 C shredded cheddar cheese
1/2 C diced tomatoes

Place the greens in a large salad bowl.  Top with corn and beans.  In a small bowl combine the salad dressing and picante sauce; spoon over vegetables.  Sprinkle with chips, cheese and tomatoes.  Serve!

Friday, March 7, 2008

Tuesday, February 12, 2008

Beef Stroganoff

1-2 lbs. tri-tip strips, for stir fry
1 small purple onion
2 cans cream of mushroom soup
1 can mushrooms, drained (optional)
1/4 tsp. garlic salt
pepper to taste
1 cup sour cream
8 oz. cream cheese

Combine all ingredients, except sour cream & cream cheese, in crockpot. Cover and cook on low 6-8 hours. Stir in sour cream & cream cheese the last hour of cooking. Serves 8.

Spoon over hot egg noodles. (cooked separately)

We like the tri-tip meat but the original recipe calls for stew meat, cubed.

Recipe from: Catherine

Chicken Fajitas

4-6 frozen boneless, skinless chicken breasts
2 1/2 cups chunky salsa (1 jar of your favorite)
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, thinly sliced
soft flour tortillas

Place all ingredients except tortillas in crockpot. Cover and cook on high 5-6 hours, or low 10-12 hours. Just before serving, shred chicken, place back in pot.

Remove fajita mixture with a spoon, place in tortilla. Top with desired condiments. Fold and roll. Makes 8-10 servings.

Condiments for fajita can include: sour cream, guacamole, grated lettuce, grated cheese, fresh salsa, diced tomatoes.

Recipe from: 101 Things To Do With A Slow Cooker

Lemony Chicken with Artichokes

6 frozen chicken breasts
2 lb. red baby potatoes, cut in half
2 large lemons (2 tsp. peel, 1/2 cup juice)
3 garlic cloves, crushed
3 T. olive oil
1 1/2 tsp. salt
1 tsp. dried oregno
1/2 tsp. coarsely ground black pepper
1 can artichokes (if not using fresh)

Place potatoes in bottom of pot, add chicken and all other ingredients. Cook on high 4-6 hours, or low 8-10 hours.

You may add carrots too.

Recipe from: Carolyn

Creamy Hash Browns

2 lb. pkg. frozen, cubed hash brown potatoes
2 cups shredded cheese
2 cups cour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 lb. sliced bacon, cooked & crumbled
1 medium onion, chopped
1/4 cup margarine, melted
1/4 tsp. pepper

Place potatoes in slow cooker. Pour remaining ingredients over potatoes. Mix well. Cover and cook on low 4-5 hours, or until potatoes are tender.

Notes: I leave out the margarine, bacon, & onion.

Recipe from Fix-It and Forget-It Cookbook

Monday, February 11, 2008

WW Chocolate Chip Cookies

Cream until fluffy:
2 sticks of butter
3/4 C. packed brown sugar
3/4 C. sugar

2 eggs
2 TB vanilla

In a separate bowl, mix dry ingredients:
2 1/4 C. Wheat flour
1 tsp baking soda
1 tsp salt
1/4 C. wheat germ
1/4 to 1 C. oatmeal
1 package of chocolate chips 

Add to wet ingredients in bowl and mix.  Bake at 375 degrees for 7 to 8 minutes or until golden brown.

This is Felice McKnight's recipe.

Greek Pita Chicken Sandwiches

2-4 Chicken breast, boneless, skinless
1/2 tsp minced garlic
1 1/2 tsp lemon pepper seasoning
1/2 tsp dried oregano
1/4 tsp allspice
 1/2 C plain yogurt

Pita bread, cut in half

Place Chicken in a crock pot.  Sprinkle with seasonings.  Cover and cook on low for 6-8 hours. Break chicken apart and add yogurt.  Spoon into warm pita bread halves.  Garnish with tomato and cucumber.

Great summer dish!

Catalina Apricot Chicken

4-6 boneless, skinless chicken breasts
1 C. Catalina salad dressing
1 pkg. dried onion soup mix
1 C. apricot jam

In a bowl combine dressing, soup mix and jam.  Pour over Chicken in a crock pot.  Cover, cook on low for 6-8 hours.

Serve over rice.

Shredded beef and Rootbeer sandwiches

3-4 lb lean boneless beef roast
1 can Rootbeer (don't use diet)
1 1/2 c barbecue sauce 

Hamburger buns

Throw the roast, rootbeer, and bbq sauce in a crock pot.  Cover, cook on low for 8-10 hours. Shred and scoop onto hamburger buns.

Slow cooked lemon chicken

4-6 Boneless, skinless chicken breasts
Italian seasoning
Lawrys seasoning salt
2 TB butter
1/4 C water
3 Tb lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
2 tsp Minced fresh parsley, optional

1.  Sprinkle chicken with Italian seasoning, seasoning salt and pepper.  
2.  Brown chicken in butter.  Transfer to crock pot.
3.  Add water and lemon juice and bouillon to the skillet.  Bring to boil, stirring to loosed browned bits.  Pour over chicken.    Cover and cook on low for 3 to 4 hours.  Serve over rice.

If you want more sauce add some chicken broth or double the chicken bouillon and water.

Crockpot Italian Chicken Pasta

Italian Chicken Pasta
3-4 chicken breasts
2 T. butter
1 package dry italian dressing, sprinkled over the top
Cook ~4 hours in crockpot, then add:
1 package cream cheese
2 cans cream of chicken soup
mix together well and let sit as long as you need
boil an entire package of pasta- I use whole grain bowtie or rotini
dump hot, drained pasta into chicken mixture, mix and serve!

I will sometimes add frozen peas, broccoli, etc at the end for some color and it cooks really quickly.

Crockpot Tamale Pie

Easy Tamale Pie

1 stick melted butter
2 eggs
1 can (15-20 oz) whole kernel corn, drained - Niblets is best
1 can (15-20 oz) creamed corn
1 box Jiffy corn muffin mix
8 oz sour cream
Mix. Cook on high in slow cooker until hot and desired consistency. Few hours. Doubled = 5-6 hours
It's really good to add green chiles, chicken, ground beef, salsa, etc. This is just a good base.

Sunday, February 3, 2008

Garlicky Lemon Scallops

1 Tbls Olive oil
1 ¼ pounds sea scallops, dried with paper towels (be sure to pat the scallops dry, so they don’t soak up to much flour)
2 Tbls Flour
¼ tsp salt
4-6 garlic cloves, minced
1 scallion or large shallot, finely chopped
Pinch ground sage
Juice of 1 lemon (2-3 Tbls)
2 tablespoons chopped parsley

In a large nonstick skillet, heat the oil. In a medium bowl, toss the scallops with the flour and salt. Transfer the scallops to the skillet; add the garlic, scallion, and sage. Saute until the scallops are just opaque, 3-4 minutes. Stir in the lemon juice and parsley; remove from the heat and serve at once.

From Weight Watchers Cook it Quick! 4 points.

I used oregano in place of the sage, and substituted cilantro for the parsley. Yum!

Friday, February 1, 2008

Asiago Cheese Bread

1/2 C Mayo
1/2 C asiago cheese, grated
1 T parley flakes
1 T basil
1 T minced garlic
salt and pepper

Mix together and spread on baguette slices.  Broil until bubbly and cheese is starting to brown.

Kimberly Miller's recipe

Easy Microwave Carmels

1/2 C brown sugar
1/2 C white sugar
1/2 C sweetened condensed milk
1/2 C karo syrup
1/2 C butter, softened

Mix in an 8x8 inch glass dish.  Microwave 3 minutes and stir.  Microwave an additional 3-5 minutes and check for soft ball.  Cook an additional minute if needed.  Let cool completely.  Cut into squares and wrap in wax paper.

Kimberly Miller's easy and not too chewy recipe!

Wednesday, January 30, 2008

Salmon Patte

8 oz. cream cheese
1 -16 oz. salmon (fresh or canned *Kirkland brand from Costco best!)
2 T. dried onion
1 tsp. liquid smoke
1-2 T. hot horseradish
1/2-1 tsp. course ground pepper

Mix together with fork. Refrigerate well before serving. Serve with Milton's multi-grain crackers, Wheat Thins, Ritz, or other cracker.

Easy Cheese Danishes

8 oz. cream cheese at room temp.
1/3 c. sugar
2 extra-large egg yolks, at room temp.
2 T. ricotta cheese
1 tsp. pure vanilla extract
1/4 tsp. salt
1 T. grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beated with 1 T. water for egg wash

Preheat oven to 400 degrees. Line a sheet with parchment paper.
Place cream cheese and sugar in the bowl of an electric mixer w/ paddle attachment and cream together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10X10 inch square. Cut the sheet into quarters with a sharp knife. Place a heaping T. of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush top of pastries with egg wash. Place onto cookie sheet. Repeat with second sheet of puff pastry and refrigerate the filled Danish for 15 min. Bake pastries for about 20 min., rotating once during baking, until puffed and brown. Serve warm. If make in advance, reheat them in 350 degree oven for 5 min. *I made these for a baby shower brunch and they were a hit! Instead of 4 squares I did mini-danishes and did 9 squares per puff pastry.
Barefoot Contessa cookbook

Turkey Meatballs in Pitas

1 pkg. fresh lean ground turkey
1/4 cup chopped onion (can use dried if desired)
1 1/2 tsp. dried oregano
1/2 tsp. each of parsley and lemon pepper (if you have)
1+ cloves of minced garlic (depending on your taste)
1 tsp. lemon juice (fresh best)

Combine turkey ingredients. Mix well. Shape into balls. Using a skilled coated with non-stick cooking spray, cook meatballs 8-10 minutes or until browned and no longer pink in center. Stir occassionally.

1/2 c. nonfat sour cream or plain yogurt
1/2 c. cucumber peeled and chopped
1 1/2 tsp. lemon juice (again, fresh is best)
1/8 tsp. black pepper

Combine. Place 3-4 meatballs in each pita shell or tortilla wrap. Add lettuce and tomato. Top with sauce. I add extra of each spices/lemon juice because I like it full of flavor - you decide. 6 servings. Use "Light Flat Out" wraps for a low carb alternative to pitas. *I love this even in the winter time because it's refreshing and pretty light.

Wednesday, January 16, 2008

Sour Cream Enchiladas

4-6 cups cooked chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can green chili
1 pt. sour cream
1 small onion (optional)
1 lb. grated cheese
1 pkg. corn or flour tortillas

1. Shred or cut chicken into bite size pieces. Add onion.
2. In a sauce pan, heat soup, green chilies, and sour cream for the sauce.
3. Soften tortillas by heating a short time in a pan on the stove.
4. Fill each tortilla with chicken and a spoonful of sauce, sprinkle with cheese.
5. Roll up and place in baking dish, seam side down.
6. Pour remaining sauce over rolled up tortillas and cover with grated cheese.
7. Bake at 400* for 30 minutes or until cheese melts & sauce is bubbly.

Serves 6-8 (makes 10 enchiladas)

Note: I skip step #3. I use flour tortillas. We like to add olives, & I usually don't do the onion (for Scott). You can use 2 cans of cream of chicken instead of the celery. And, you can use fat free sour cream if you want.

Whole Wheat Pancakes

2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 T. sugar
1 cup buttermilk
1 1/2 cups milk
3 eggs

Mix the dry ingredients, add buttermilk. Separate the egg yolks from the whites. Add two egg yolks to the batter. Blend the batter, add the milk (add more or less to adjust the consistency to your preference.) Whip the egg whites and fold them in the batter (to make them fluffy). Cook the pancakes on a greased pan as there is no oil in the batter. Makes about 12 pancakes.

*I like to grind my own wheat so it is fresh, & healthy! My kids love these, and they are filling! We even do them for dinner sometimes.

Recipe from Merrill H.

Baked Salmon

2 cloves garlic, minced
1 tsp. dried basil
1 tsp. ground black pepper
1 T. fresh parsley, chopped
6 T. light olive oil
1 tsp. salt
1 T. lemon juice
2 (6 oz.) Wild Salmon Dinner Fillets

In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375*. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35-45 minutes, until easily flaked with a fork.

Recipe from: Wild Salmon Dinner Fillets package

Ginger Glazed Salmon

2 T. brown sugar
2 tsp. dijon mustard
2 tsp. soy sauce
1 tsp. ground ginger
4-6 salmon fillets (1/2 " thick, 1 1/2 lbs)

Line cookie sheet with foil. Make shallow cuts diagonally across salmon. Brush on mixture. Place on 2nd rack from the top, uncovered. Broil on high 7 minutes, or until flakey.

*I use the Costco frozen skinless-boneless salmon, thawed. I love the sauce, so I double it.

Recipe from: Carolyn

Tuesday, January 15, 2008

Instant Black Bean Soup

2 15 oz. cans no salt added black beans, undrained
½ cup bottled salsa
1 Tbls. Chili powder
1 can (16 oz.) fat-free, less sodium chicken broth

Garnish with
Grated, cheese, sour cream, green onions, cilantro

Place undrained beans and liquid in a medium saucepan, partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder and broth. Bring to a boil. Ladle soup into bowls. Top with desired garnishes.

Notes: I run 1-1 ½ cans black beans through a food processor to puree them. My girls like this soup loaded up with sour cream and grated cheese and sometimes even chips.

Sunday, January 13, 2008

Easy Ziti

1 16 oz. jar reduced-fat spaghetti sauce
½ cup part skim ricotta cheese
1 lb. ziti
½ cup shredded reduced-fat Italian cheese blend

Preheat the broiler. In a large bowl, mix the spaghetti sauce and ricotta thoroughly, until smooth.
Meanwhile, cook the ziti according to package directions. Drain and stir into the suce, than spread into a 9x13 baking dish. Sprinkle with the cheese blend. Broil until the cheese is melted and golden, about 5 minutes.

SO EASY! Variations: Use penne pasta or shells, or stir in 1 ½ cups sautéed chopped mushrooms, zucchini, or frozen peas when you mix the pasta and the sauce. We like the peas!

From Weight Watchers Cook It Quick! 6 servings, 353 calories, 4 g. fat, 3 g. Fiber, 16 g. protein and POINTS:7

Saturday, January 12, 2008

Banana Oatmeal Waffles (with Praline Sauce)

1 1/4 cups all-purpose flour
3/4 cup regular oats, uncooked
3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
1 1/2 cups buttermilk (or 1 1/2 cups milk and 1 1/2 Tbs lemon juice)
2 large eggs
1/4 cup butter or margarine, melted
2 medium bananas, chopped

Mix all ingredients except bananas until smooth. Add bananas and mix to blend. This may be done in a food processor, pulsing to chop bananas. Bake in preheated waffle iron until golden.
Makes 12 waffles. Makes good pancakes too.Originally from Southern Living, August 1994
I make without the sauce and my kids LOVE them!

Can serve with Praline Sauce.
Praline Sauce
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup light corn syrup
1/4 cup waterdash of salt
1 tablespoon butter
1 teaspoon vanilla extract
Combine first 5 ingredients in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove from heat; stir in butter and vanilla. Serve over waffles, pancakes or ice cream. Will keep up to 2 weeks.

Wednesday, January 9, 2008

Pretzel Salad

This is another classic from Jill's kitchen with a little twist.

1st Layer
2 cups crushed pretzels
½ cup melted butter or margarine
3 Tbsp. sugar

2nd Layer
8 oz. softened cream cheese
8 oz. cool whip, thawed
1 cup sugar

3rd Layer
1 large package raspberrry-flavored gelatin
3-4 cups triple berry frozen berries
2 cups boiling water

Mix 1st Layer ingredients and pat in the bottom of a glass 9x13 pan. Bake at 400ºfor 8 minutes. While 1st Layer cools, mix 2nd layer. Beat cream cheese and sugar well and then lightly fold in the cool whip. When the pretzel layer is completely cool spread cream cheese mixture on top of pretzels, making sure to seal the edges of the cream cheese mixture to the sides of the pan. (If you don’t the jello will run down to the pretzel layer and make it soggy.) For 3rd Layer, completely dissolve the jello in the boiling water and then add the frozen fruit. Keep the fruit frozen until ready to add because it helps set the jello quicker. The jello should be syrupy, not runny. (If the jello is not syrupy, refrigerate it until it’s slightly thickened--start checking it after 10 minutes) Pour it over the cream cheese layer and chill at least 3 hours or overnight before serving.

Notes: Jill’s original recipe calls for 2 small pkg. of strawberry jello and 2 (10) oz. pkg frozen sliced strawberries, still use 2 cups boiling water. I’ve also substituted raspberry jello and frozen raspberries, and the Essential Mormon Cookbook by Julie Badger Jensen calls for 1 large package of raspberry jello, 2 (10) oz. packages of frozen raspberries or strawberries, and 1 (15 ¼) oz. can crushed pineapple, undrained for the 3rd Level.

Sunday, January 6, 2008

Cauliflower sauce with whole-wheat pasta

1 lb whole-wheat penne rigate
1/4 olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion finely chopped
1 head of cauliflower, stem removed and chopped
1 c chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 c grated Romano cheese 
Salt and pepper

Boil pasta, make sure to salt the water, al dente.  Drain and reserve 2 ladles of pasta water.

While pasta is cooking, make sauce.  Heat a deep skillet over medium heat with oil.  Add garlic and cook 3 minutes, then remove.  Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary.  Cover the pan and cook 15 minutes.  Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon.  Add the pasta  and cheese to the cauliflower and toss to combine.  Season to taste.

Rachel Ray's recipe

Saturday, January 5, 2008

Spaghetti alla ceci

1 lb spaghetti
3 tb olive oil
1/4 tsp crushed red pepper flakes
3 cloves garlic, finely chopped
1 (14 oz) can chick peas, drained
1/2 tsp dry thyme, 
1/2 c chicken broth or white wine
1 (14 oz) can, crushed tomatoes
Parmesan cheese

Boil water for pasta, salt, cook al dente

Meanwhile, place chick peas in a food processor and pulse grind them to a fine chop. 
Heat  a large skillet over medium.  Add oil, red pepper flakes, and garlic.  Cook for 30-60 seconds.  Add chick peas and season with thyme, salt and pepper, saute for 3 to 4 minutes.  Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning.  Drain pasta and toss with sauce.  Top with parsley and grated cheese.

Grilled Chicken with Basil Dressing

2/3 c extra virgin olive oil
3 tb plus 1/4 c fresh lemon juice
1 1/2 tsp anise or fennel seeds
1 1/2 tsp salt
1 tsp freshly ground pepper
6 boneless skinless chicken breasts
1 package fresh basil
1 large clove garlic
1 tsp grated lemon zest

Whisk 1/3 c oil, 3 tb lemon juice, fennel seeds, 3/4 tsp salt and 1/2 tsp pepper in a baggie. Mix. Add chicken.  refrigerate at least 30 minutes and up to 1 day.  

Blend basil, garlic, lemon zest, 1/4 c lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth.  Gradually blend and then add 1/3 c oil. Add more salt if desired.

Grill chicken until cooked through.  Transfer chicken to plates and drizzle with the basil sauce.

Roasted Chicken with Balsamic Vinaigrette

1/4 C balsamic vinegar
2 Tb Dijon mustard
2 Tb fresh lemon juice
2 garlic cloves, chopped
salt and freshly ground pepper
4 boneless, skinless chicken breasts
1/2 c low sodium chicken broth
1 tsp lemon zest
1 Tb chopped fresh parsley leaves

Whisk vinegar, mustard lemon juice, garlic, olive oil, salt and pepper in a small bowl. Combine the vinaigrette and chicken in a plastic bag.  Refrigerate for 2 hours and up to a day.

Preheat oven to 400 degrees

Remove chicken from bag and on a large greased baking dish (Something that can go on the stove), roast for 1 hour.  Transfer chicken to a serving platter.  Place the baking dish  on a burner and over medium heat, whisk the chicken broth in the pan. (You want to scrape any pan drippings)  Drizzle the pan drippings over the chicken.  Sprinkle with lemon zest and parsley.

Savory Pork or Beef Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat OR 3-4 lbs of beef roast
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For New Years I used about a 4 lb. chuck roast and it easily fed 12 adults. To make pulled pork sandwiches I freeze the leftovers, and then combine them with a bottle of bbq sacue and serve them on buns.

Wednesday, January 2, 2008

Zesty Oven Baked Fries

As good as fried and more healthy to boot!

2 large baking potatoes,peeled and cut into thin strips
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper

Heat oven to 450°.
Spray a baking sheet with cooking spray.
Combine all dry ingredients and combine with potatoes, tossing to coat.
Drizzle with oil, tossing again to coat.
Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.