Grilled Honey Lime Chicken

4 boneless chicken breasts

1/2 cup fresh lime juice

1/2 cup olive oil

1/4 cup honey

1/4 cup fresh cilantro, finely chopped

2 garlic cloves, minced

2 tsp chopped jalapeno pepper

Mix together lime juice, oil, honey, cilantro, garlic and pepper.  Place chicken breasts in a bag and pour marinade over chicken breasts.  Marinade several hours.  Grill over medium heat until chicken is tender and juices run clear.  This dish is delicious served as a whole chicken breasts or it can be cut into strips and served as a southwestern chicken wrap with you favorite toppings.  I double this recipe so that the next day we have chicken wraps-my kids favorite.

-Natalie

Honey Mustard Chicken Sandwiches

2 large boneless skinless chicken breast halves

1 cup honey

1 cup spicy mustard

2 TB mayonnaise -I use plain yogurt

1 TB Barbecue sauce

Butterfly chicken by cutting through the thickest part of the chicken and laying it open.  Pound with a meat mallet to flatten to near equal thickness.  Cut into 4 portions.  Bake at 350 degrees for 20 minutes.  Pour off liquid.  Combine honey, mustard, mayo or yogurt, and bbq sauce.  Pour over chicken.  Bake 25 more minutes.  Allow to slightly cool.  Place chicken and sauce on toasted bun and top with lettuce and tomato.

-Natalie

Indian Dish

-this dish smells as delicious as it tastes

Heat 1-2 TB of Canola oil in a pan

Add 1 tsp of whole cumin seed

            1 tsp whole mustard seeds and heat until they are toasted and smell aromatic.

Add 1-2 cloves of minced garlic and cook until toasted

Add 1-2 small onions, finely chopped and cook until translucent

Add 1-2 tsp curry powder- we like more curry (3-4 tsp) so it would be more spicy.

            a dash of salt and a couple dashes of fresh ground pepper

Stir for a bit until onions are coated with curry

Add 1 14oz can of drained garbanzo beans for every adult you are serving and stir until coated with curry onion mixture.

Add 1 diced roma tomato per person and stir so they are coated with curry mixture then take a 10 oz package of chopped spinach and add to mixture.  (if frozen I microwave spinach first so it’s not frozen when placed in mixture.)

Stir until everything is heated through and stop before spinach loses its bright green color.

Serve with rice and top with 1-2 TB plain non-fat yogurt if desired.  My kids love it served with hummus and Naan-flat bread

-Natalie

Crispy Ginger and Garlic Asian Turkey Lettuce Wraps

1/2 cup finely chopped carrots

1/2 cup water

1 (20oz) package lean ground turkey

1 cup chopped shiitake mushrooms

1 (8oz) can water chestnuts, drained and chopped

3 garlic cloves, minced

2 TB minced fresh ginger

1/3 cup teriyaki sauce

3 TB creamy peanut butter

1 TB sesame oil

1 TB rice vinegar

1/4 cup hoisin sauce

1/2 cup sliced green onions

1 head iceberg lettuce, separated into leaves

Hoisin sauce (optional)

1.   Cook carrots in 1/2 cup water in a large nonstick skillet over high heat,  stirring occasionally, 3-5 mins or until carrots are starting to soften and water is mostly evaporated.  Remove from skillet

2.  Reduce heat to medium.  Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink.  Add carrots, mushrooms, and next 8 ingredients.  Increase heat to medium-high and cook, stirring constantly, 4 minutes.  Add green onions, and cook, stirring constantly, 1 minute.  Spoon mixture evenly onto lettuce leaves; roll up.  Serve with hoisin sauce, if desired.

Yield: Makes 4 to 5 servings

-Natalie

Fabulous Pork Tacos

Salsa to serve with pork tacos-mix and set aside

1 cup fresh corn kernels-can use canned corn

1 cup finely diced jicama

1 cup can black beans, rinsed-I use the full can

1 cup chopped tomatoes

4 TB chopped cilantro

2-3 TB fresh lime juice

1/4-1/2 tsp cumin

1/4-1/2 tsp salt

Take 1 lb pork tenderloin and cut into 2” stripes about 1/8” thick

Mix this dry rub together and then rub on tenderloin stripes

2 tsp chili powder

1 tsp dried oregano

1 tsp cumin

1/4 tsp salt

Saute tenderloin stripes over a medium heat for about 4 mins on each side.

Serve with corn tortillas.  Place spoon of guacamole, then salsa then pork and enjoy!

-Natalie

Oyako-donburi (Chicken and egg over rice)

1 medium yellow onion, thinly sliced

4 chicken breasts, thinly sliced

shiitake mushrooms-fresh or dry thinly sliced

            you can use any type of mushrooms

snow peas or green beans juliennned

            very easy to use frozen ones-already julienned cut

6 stalks green onion chopped in 1 to 2 inch lengths

3-4 eggs beaten

Dashi- all this is per taste and how much liquid you want in the dish but this is the base

1- 1 1/2 cup chicken broth

4-5 TB soy sauce

1-2 TB brown sugar

2-3 TB Worcestershire sauce

1-2 TB vinegar

In a skillet, place the yellow onion, and half dashi and cook until onion is tender.  If you use shiitake mushrooms add those with onion otherwise add mushrooms when chicken is almost done.  Then add chicken slices and half of green onions.  When chicken is cooked, pour the beaten eggs over the meat and onions.  Sprinkle the julienned snow peas or green beans on top immediately and cover.  Cook until the eggs are cooked.  Pour the rest of the dashi over the top and stir.  Top with the rest of the green onions and serve with rice. 

-Natalie

Gyoza (Pot stickers)

1/2 cup thinly chopped cabbage

2 TB chopped green onion

1/2 lb ground pork or I use ground turkey

1 tsp sesame oil

1 tsp sugar

2 tsp soy sauce

1/2 tsp garlic

1 tsp grated fresh ginger

25 round gyoza wrappers (produce department by tofu)

Mix all ingredients together.  Place 1 tsp of filling in center of gyoza wrapper.  Dip fingertip in water and run along edge of wrapper and make semicircle, gathering the front side of wrapper and sealing top.  Heat a small drop of oil in frying pan and place gyozas in pan and fry on high heat for 1 min until bottoms are brown.  Add 1/3 cup water in pan and cover pan with lid to steam gyoza-you don’t need to turn the gyoza over.

Dipping sauce

4 TB soy sauce

4 TB vinegar

1/2 tsp to 1 tsp hot peopper oil

1-2 TB Worcestershire sauce

1-2 tsp sugar to taste

- Natalie

Hot and Sour Soup

1 skinless, boneless Chicken breast

1/2 cup slice dried black fungus (any Asian market)

6 oz firm tofu

2 qt. chicken stock

1/2 cup shredded bamboo shoots

1/2 cup thinly sliced mushrooms

2 eggs, lightly beaten

1 1/2 TB white vinegar

1/4 tsp white pepper

Seasoning:                                                               Thickener:

1/4 tsp salt                                                                1 1/2 TB cornstarch

1/4 tsp sugar                                                             mixed with 3 TB cold water           

3/4 tsp soy sauce                                                     1 1/2 TB soy sauce

1 tsp cornstarch

dash of pepper

1.   Cut meat into thin julienne style strips, place in a bowl

2.    Add seasoning ingredients to chicken.  Mix well

3.    Soak Fungus in warm water and cover for 15 minutes.  Drain, rinse thoroughly and drain again.

4.    Cut tofu into 1/4” thick by 1” long slices

5.    Bring chicken stock to boil.  Add chicken, black fungus, and bamboo shoots.  Cover and cook for 3 minutes

6.    Add tofu.  Bring quickly to a boil (do not overcook)

7.    Stir in thickener.  Cook for 30 seconds

8.    Stir beaten egg into soup in a  circular motion.  Immediately turn off heat.  Adjust seasoning with a little soy sauce.

9.    Add vinegar and pepper.  Mix well and serve.  Some people like more vinegar or pepper so add them to suite your taste.  When I’m serving to others I start with these measurements and then let people adjust the soup to their taste by adding their own additional soy sauce, chili paste or vinegar.

Advance preparation: This soup may be completed through step 5 a few days in advance and refrigerated.  Steps 6-9 should be done immediately before serving.

-Natalie

Shanghai Stir-fry

This recipe makes 2 big meals and originally a freezer meal.  (I usually make it into 3 meals but I have a small family)

6-7 lbs boneless top sirloin steaks

3/4 cup cranberry juice

1/2 cup soy sauce

1/2 cup brown sugar

3 3/4tsp minced fresh garlic (about 9 cloves)

3 3/4 minced fresh ginger

1 1/2 tsp crushed red pepper flakes (decrease to make less spicy)

Zest of 2 oranges

Rinse steak and trim excess fat.  Cutting across the grain, slice each steak into narrow strips.  Divide beef evenly for the number of meals can place each meal in a freezer bag.

Whisk together cranberry juice, soy sauce, brown sugar and zest of oranges in a medium bowl.  Divide marinade evenly over the beef.  Then add to each meal 1 1/4 tsp of garlic and ginger.  Depending on your spice level add 1/4 to 3/4 tsp crushed red pepper flakes.

Freeze or let marinade for at least 24 hours.  Completely thaw meal if frozen and pour off the marinade and reserve.  Heat 1-2 tsp oil in a large skillet over medium high add beef and stir-fry until well browned.  Remove beef from pan and keep warm.  Add marinade to skillet, reduce hear, and simmer for 3 minutes.  Return beef to pan. Add 1 can of mandarin oranges and stir to coat.  Sprinkle with 2 1/1 tsp sesame seeds.  Serve over your favorite rice.

-Natalie

Honey Lemon Chicken

6-8 pieces of chicken

2 Tbls. butter, melted

1/3 C. honey

1/4 C. lemon juice

1 Tbls. soy sauce

*Note, I double the last three ingredients that make the sauce. I like to have extra for the rice.

Wash chicken and roll in flour, place on baking pan. Drizzle with melted butter. Bake chicken at 400 degrees for 30 minutes. (I like to brown my chicken first, so I skip this first bake time altogether and jump to the next step): Mix together honey, lemon juice, and soy sauce. Pour over chicken and bake for another 30 minutes. (Again, adjust the cooking time depending on size of chicken pieces and if you browned them first).

This is delicious with hot cooked rice.

-Steph

Brecken's Chocolate Shake

1 carton Dreyer's vanilla ice cream
3/4 c. malted milk powder (I found the Carnation brand by the hot chocolate at our grocery store)
3/4 c.milk
1 t.vanilla
chocolate sprinkles
Blend and serve. Shake will be thick, but add more milk if desired, and top with chocolate sprinkles.

-Erin

Cheryl's Pasta Salad

1 box of bowtie pasta cooked and cooled ( I toss with a small amount of Olive Oil to keep it from sticking together)
Roasted Red Pepper cut into small pieces (approx 1/2 from the jar)
Black olives sliced (1 small can)
1 cup of frozen peas
1 bunch of scallions thinly sliced white and green parts
1/2 inch chunks of diced diced Monterey Jack cheese- 1 block
1/2 inch chunks of diced Cheddar cheese
2 cups of 1/2 inch chunks of ham from a 1/2 inch thick slice (I have this cut into a 1/2 inch piece from the deli).

I always use the items listed above and sometimes add the items listed below:
Thin strips of salami
1 can of marinated artichokes sliced

Mix all ingredients together and serve tossed with Tuscan Italian Salad Dressing and Parmesan cheese. Note: I only mix the dressing with the amount we are eating then the rest can be refrigerated and served later. Serve with garlic bread for a Summer meal.

-Cheryl

Chicken Kelley

This is a family favorite


3 chicken breasts, skinned, boned and cut into bite-sized pieces
Canola Oil
Shredded mozzarella cheese
1 C. hot Water
2 Chicken bouillon cubes
2 eggs, beaten
1 C. Italian bread crumbs
1Tbl. butter
3/4 lb fresh mushrooms, sliced


Coat chicken pieces with egg. Put bread crumbs into a sealable gallon size plastic bag and add pieces of chicken in batches. Shake until coated. Brown chicken in oil and drain on paper towels. Melt Butter in 9 x 13 pan, place chicken in the bottom of pan, then layer with mushrooms and cover with cheese. Dissolve bouillon in water and pour over casserole. Cover with foil and bake in oven pre-heated to 350 degrees for 45 mins.


-Cheryl

Roasted Rosemary Butternut Squash

From: Fine Cooking

3 cups 3/4 “ diced peeled butternut squash
(2lbs) 4 medium shallots
2 Tbl Extra Virgin Olive Oil
1 Tbl chopped fresh Rosemary
1 tsp Kosher salt
1/2 tsp Sugar
1/2 tsp pepper

Place rack in the center of your oven and pre-heat to 450 degrees. Place squash on sheet cake pan with raised sides.Peel and quarter shallots, add to squash then drizzle with Olive Oil. Toss to coat. Mix together chopped Rosemary, sugar, salt and pepper then sprinkle over squash. Toss to coat then spread to an even layer on pan. Place in oven and roast for 20 mins. Remove from oven and turn with a spatula. Return to oven and roast for an additional 10-15 mins or until vegetables are tender and lightly browned. Season to taste with additional salt and pepper.

-Cheryl

Herbed Pork Chops with Apple Chutney

Apple Chutney

2 C. chopped, peeled apples
1/4 C. golden raisins (or regular if that’s all you have on hand)
1/4 C. honey
1 1/2 Tbs. cider vinegar
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground mustard
1/4 tsp. curry powder

In a large saucepan, combine the apples, raisins, honey, vinegar, salt, ginger, mustard and curry. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until apples are tender.

* I usually double this (sometimes triple) to ensure there's PLENTY for topping the pork chops and saucing up the rice a bit.

Herbed Pork Chops

2 Tbs. flour
1/4 tsp. ground sage
1/4 tsp. dried, crushed thyme
4-6 boneless pork chops (about 3/4 inch thick)
2 Tbs. butter or margarine
1/4 C. chicken broth (or apple sauce or chutney to deglaze the pan)

-On waxed paper, combine flour, sage and thyme. Coat chops lightly with mixture.
-In 10 inch skillet over medium-high heat, melt margarine and cook chops 10 minutes or until browned on both sides. Push chops to one side of skillet.
-Stir in chicken broth (or apple mixture) to loosen brown bits. Reduce heat to low. Cover; cook 3-5 minutes until chops are fork tender. Serve chops with brown rice and apple chutney or applesauce.

-Steph

China Sun Pork

1 can (20 oz.) pineapple tidbits
3 Tbs. soy sauce
1 Tbs. cornstarch
1 tsp. white vinegar
1 lb. pork or ham – cut in small cubes
1/8 cup vegetable oil or chicken broth
¼ cup brown sugar
1 garlic clove, pressed
1 tsp. ground ginger
½ onion, cut into fourths
1 cup sliced baby carrots
1 green pepper, cut in chunks

Drain pineapple – reserve ¼ cup juice and mix with ½ cup water, soy sauce, cornstarch, vinegar and set aside. Brown pork or ham in oil or chicken broth. Add to meat garlic and ginger. Cook 1 minute. Add onion and carrots and cook 1 minute. Stir in sauce and brown sugar and add pineapple and green bell peppers.  Cook 'till sauce boils and thickens some. Serve over plain rice. Delicious! Makes 6 – 8 servings.

-Sarah

Hawaiian Haystacks

½ cup butter
½ cup flour
½ teaspoon salt
3 cups milk
1 (10 ¾ - ounce) can cream of chicken soup
1 cup sliced mushrooms
 
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring oconstantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes.   
Serve over sticky, white rice with the following toppings:

grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Serves eight.

-Sarah

Family Chicken Fajitas with Spanish Rice

4 boneless, skinless chicken breasts
½ cup lime juice
½ tsp. pepper
1 tsp. garlic salt
1 large onion, sliced into rings
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
2 Tbs. butter
Flour tortillas

Condiments:
salsa
guacamole
shredded cheddar cheese
sour cream
 
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remvoe vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and peppers back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.

Spanish Rice:
1 large tomato
1 clove garlic
2 Tbs. onion
½ cup water
½ tsp. salt
Mix together in blender; set aside.
3 Tbs. olive oil
1 cup rice (white, or brown or combination)
2 cups water
2 chicken bouillon cubes

Heat olive oil in large skillet and fry rice until brown. Add tomato mixture and simmer until some of the moisture evaporates. Mix in 2 cups water and bouillon cubes and bring to a rapid boil. Reduce heat to low, cover and simmer for 25 minutes.

Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and  pepppes back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
 
-Sarah

Crock Pot Sweet and Sour Chicken

4 chicken breasts
¾ cup water
¾ cup ketchup
½ cup sugar
2 Tbs. vinegar
2 Tbs. Worcestershire sauce
4 Tbs. soy sauce
 
Place chicken breasts in crock pot.  Combine other ingredients and pour over chicken.  Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.

-Sarah

Pesto Ravioli with Chicken

2 tsp. olive or vegetable oil
1 lb. boneless, skinless chicken breast strips for stir-fry
¾ c. chicken broth
1 (9oz.) pkg refrigerated cheese filled ravioli
3 small zucchini, cut into ¼ in slices
1 large red bell pepper, thinly sliced
¼ cup basil pesto
Freshly grated Parmesan cheese
 
Heat oil in 12 inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes, turning occasionally, until brown.  Remove chicken from skillet.  Add broth and ravioli to skillet.  Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper, and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.

-Sarah

Grilled Rosemary Salmon

2 pounds salmon fillets
½ cup vegetable oil
½ cup lemon juice
4 green onions, thinly sliced
3 Tablespoons minced fresh parsley
1 ½ teaspoons minced fresh rosemary
½ teaspoon salt
1/8 teaspoon pepper

Mix above ingredients and then pour over salmon fillet to marinade for about a half hour before grilling.  Be sure if the fillet has skin, to cook it skin side down with marinade makings on top.  I've also baked this in the oven at 375 for about 15 - 20 minutes with one fillet of salmon.
 
-Sarah

Chicken Stuffed Crescents

2 cans crescent roll dough
2 chicken breasts boiled in water and shredded
1/4 c. chopped onion
6 Tbs. butter or margarine
6 Tbs. chicken broth
½ tsp. each: garlic salt, poultry seasoning, and pepper
6 oz. cream cheese, cubed

In a large skillet, sauté onion in butter until tender. Stir in chicken, broth, seasonings, and cream cheese; set aside. On a jelly roll pan lay open one crescent on pan and spread chicken filling over it. Then lay another crescent over the chicken filling to cover the crescent below it. Repeat with remaining crescents. Bake at 375 for 8-10 minutes.

-Sarah

Crock Pot Beef Stew

1 ½ lb. lean beef cubed
2 tsp. salt
½ tsp. basil leaf
¼ tsp. pepper
2 stalks celery chopped
1 cup or more chopped baby carrots
1 small onion chopped
1 Can tomato soup
½ can water 1 can Cream of Mushroom Soup
3 potatoes cubed

Place beef in crock pot, sprinkle with the three seasonings. Top with carrots, celery and onion. Combine soup and water and pour over. Cover and bake on low all day. Add potatoes for the last three hours of cooking, or else they will be too soft.


-Sarah

Chicken Quesadillas

3 chicken breasts
Juice of one lime
4 medium tomatoes
1 onion
1 green pepper
2 Tbs. fresh cilantro, minced
2 Tbs. vinegar
Grated cheese (as much as desired, I usually use Monterey jack or mozzarella)
8 – 10 flour tortillas

-Sarah

New Potatoes and Sun Dried Tomato Grilled Chicken

Wash New Potatoes then cut in half. Place in gallon size zip lock with just enough olive oil, salt and pepper to coat potatoes. Place potatoes on baking sheet, cut side down. Bake at 450 for 25 to 30 minuets.
Marinade two or three chicken breasts in Lawry’s Sun Dried Tomato Marinade for a couple hours, then grill.
I often do a side of Texas Toast and grilled bell peppers and onions with this dish.


-Sarah

Fresh Blueberry Pancakes

3/4 C. all purpose flour

1/2 C. whole wheat flour

2 Tbs. sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

2 large eggs

1/2 C. Greek yogurt

1/2 C. milk (skim or soy)

2 Tbs oil

1 C. fresh blueberries (or 1 cup thawed frozen blueberries) rinsed and stems removed

In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda. In a separate small bowl, beat together eggs, yogurt, milk and oil. Stir egg mixture into flour, mixing just until the ingredients are moistened and still slightly lumpy. Fold in blueberries. Heat a griddle or large skillet over medium heat. Add batter about 1/3 cup at a time, do not overcrowd. Cook until bubbles form and edges are lightly browned, then turn and cook until the bottom side is lightly browned. Remove to platter and keep warm until all pancakes are complete. Serve with homemade maple or blueberry syrup and a side of scrambled eggs and bacon. This makes a hearty and delicious dinner meal too!

-Steph

Sopapilla Cheesecake Pie

2 (8 oz) packages of cream cheese, softened

1 C sugar

1 tsp vanilla

2 (8 oz) cans refrigerated crescent rolls

3/4 C sugar

1 tsp ground cinnamon

1/2 C butter, room temperature

1/4 C honey

Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 C sugar and vanilla in a bowl until smooth. Unroll one can of crescent rolls. Press into the bottom of baking dish. Evenly spread the cream cheese mixture, then unroll second can of crescent rolls and cover the cream cheese mixture. Stir together 3/4 C sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until th crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting.  (Actually, we ate it warm right out of the oven and you could even serve with a scoop of vanilla ice cream)!

-Erin

Pink Lemonade Pie

1/2 gallon vanilla ice-cream

6 oz. frozen pink lemonade

1 tsp. cinnamon

2 packages graham crackers smashed

1 cube butter

Soften vanilla ice-cream and mix together with pink lemonade and cinnamon. Fork together graham crackers and butter and form into pie pan. Smooth ice-cream mixture on top of the crust (it usually makes too much to fill the whole pan). Freeze until firm then serve!

-Steph

Bean Cheese Pie

3/4 c all-purpose flour

1/2 c shredded cheddar cheese (2 ounces)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/3 c milk

1 egg slightly beaten

1 can (15 ½ ounces) garbonzo beans, drained

1 can (15 ounces) kidney beans, drained

1 can (8 ounces) tomato sauce

1/2 c chopped green bell pepper (about 1 small)

2 tsp. chili powder

2 tsp. fresh oregeno leaves

1/4 tsp. garlic powder

1/2 c shredded cheddar cheese

Heat oven to 375 degrees. Spray a pie plate (10 x 1 ½) with non-stick cooking spray. Mix flour, 1/2 c cheese, baking powder and salt in a medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix remaining ingredients except 1/2 c. cheese. Spoon into pie plate; sprinkle with remaining cheese. Bake uncovered about 25 minutes or until edge is puffy and light golden brown. Let stand 10 minutes before cutting. 8 servings.

-Steph

Rice and Veggie Stuffed Peppers

4 medium bell peppers

1 tsp. vegetable oil

1/2 c. chopped onion

1 tsp. minced garlic

1 small zucchini, diced

1 can (14 1/2 oz) crushed tomatoes with garlic, oregano, & basil (I use more than this so I buy the 28 oz can and add more as needed)

1/2 tsp. Italian seasoning

3/4 tsp. salt

1 c. fresh or frozen corn

2 c. cooked white rice

1/2 c. shredded pepper jack cheese (I use a little more)

3/4 c. water

1/8 tsp. ground black pepper

1/2 to 3/4 lb. sausage (can omit for a veggie version)

Cook the sausage first, set aside. Cut tops of peppers just below stem and remove seeds. Fill a 5 qt. pot with 1 inch water, insert a wire rack. Bring to boil. Place peppers cut side down on rack. Cover pot and cook 4 minutes. Remove peppers and place cut side up on baking dish. Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and saute until onion softens, about 3 minutes. Stir in zucchini, tomatoes, Italian seasoning, and 1/2 tsp. of the salt. Bring to a boil, reduce heat and simmer 2 minutes. Stir in corn. Remove 1 cup and reserve.

At this point, add the sausage (crumbled), and let it cook with the tomatoes etc. for a couple of minutes.

Heat oven to 375 degrees. Stir in rice (I don't use all that the recipe calls for, just until it looks good, still a little juicy, I don't like it to be too dry). Add 1/4 cup of the cheese into the skillet and mix well. Spoon vegetable and rice mixture into peppers. Loosely cover baking dish with foil. Bake 20 minutes (sometimes I let them go five minutes or so longer depending on how big the peppers are). Uncover and sprinkle peppers with remaining cheese. Bake another ten minutes until hot and cheese is melted.

Meanwhile, puree' reserved portion of vegetable mixture in a food processor or blender until smooth. Pour into skillet. Add the water, remaining 1/4 tsp. salt and the pepper. Bring to a boil, reduce heat and simmer 10 minutes. Serve sauce with peppers.

-Steph

Cajun Chicken Pasta

2 chicken boneless, skinless chicken breast halves, cut into thin strips

2 tsp cajun seasoning

2 Tbsp butter

1/2 cup green pepper strips

1/2 cup sweet red pepper strips

1/2 c sliced fresh mushrooms

1/4 cup green onion, chopped

1 c heavy cream

1/4 tsp basil

1/4 tsp lemon pepper

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp pepper

8 oz pasta, cooked, drained (I like the small bowtie pasta best)

parmesan cheese, grated (optional)

Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes.  Add peppers, mushrooms and onions; cook and stir for 2-3 minutes.  Reduce heat.  Add cream and seasonings; heat through.  Add pasta and toss, heat through and sprinkle with parmesan cheese before serving, if desired.

-Camille

Chicken Diane

4 boneless chicken breasts, halved (or 8 tenders)

1/4 t. salt

1/4 t. black pepper

2 T. oil

2 T. butter (or margarine)

3 T. chopped green onions

juice of half lemon

3 T. chopped parsley

2 t. Dijon mustard

1/4 C. chicken broth

Place chicken breasts between waxed paper or plastic wrap. Pound slightly. Sprinkle with salt and pepper. (At this point, brown chicken if desired- not too long.) In microwave dish, melt butter and mix with oil. Place chicken breasts in dish, coating breasts on both sides. Micorwave high for 3 minutes. Let rest for 1 minute. Turn breasts over. Microwave again high for 2-3 minutes until done. Set aside. Prepare sauce by mixing green onions, lemon juice, mustard, parsley and chicken broth in a microwave safe dish. Microwave on high for 1 minute. Stir until smooth. Pour over chicken and a bed of hot rice.

-Steph

Ziti alla Zucchini

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1-2 small zucchini, cut into julienne or shredded
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons oregano or basil (optional)
1 pound uncooked ziti
1/4 cup Parmigiano-Reggiano

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. In a large pan, heat the olive oil over high heat and add the onion, garlic, and zucchini and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the zucchini is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm. Toss the pasta with the cooked zucchini 1 minute over high heat. Divide evenly among 4 plates, topped with freshly grated Parmigiano-Reggiano.

-Lisa

Ragu

½ cup extra-virgin olive oil

1 small onion, diced

1 cup dry white wine

½ lb veal (any cut)

½ lb Italian sausage

½ lb pork (any cut)

2 14 oz cans tomato sauce

2 28 oz cans diced tomatoes or tomato puree

1½  – 2 teaspoons salt

Heat oil in large pot, add onions and sauté until tender. Add meats. Brown all sides. Add wine

and cook until most of the liquid has evaporated. Add the tomatoes and sauce. Bring to a boil, add salt and then let simmer with the lid on for about 6 hours. Stir about every 15-20 minutes.

-Lisa

Pesto Sauce

This sauce works with any shape of pasta, on chicken, on wraps, or sandwiches. Once made, it will keep in the fridge in sealed container for about 1-2 weeks. In freezer, 2-3 months. Hint: freeze in ice cube trays and thaw as needed, one ‘cube’ at a time.

2 cups fresh basil leaves (do NOT use dried)

2/3 cup extra virgin olive oil

3 cloves fresh garlic

8 Tbls grated hard cheese (may use Parmesan or Romano cheese-combo tastes best).

2-3 Tbls pine nuts (walnuts may be substituted) toasted if desired

¼ teas salt

Pepper to taste

Put all ingredients in blender or food processor and pulse until a thick paste is made. Scrap sides occasionally. Add more oil if needed. Add to pasta and enjoy. Makes enough for 16 oz of pasta.

-Lisa

Pasta Carbonara

8 oz long pasta such as spaghetti, linguini or fettuccine

6 strips bacon

½ cup onion diced

½ water

2 eggs slightly stirred

¼ C cream ( ½ and ½ will work or evaporated milk will too)

1 Tbls parsley

½ cup grated parmesan cheese

1/8 teas black pepper

Boil pasta in salted water. While pasta boils, fry bacon and drain on paper towels. Drain most fat from frying pan- do not wipe the pan. Warm pan on medium heat. Add onions and dry sauté for 1-2 minutes. Add water and stir, scraping bacon bits from bottom of pan (called deglazing). Reduce heat to med-low and cook until water has evaporated and onions are soft tender. Meanwhile crumble bacon into bite-size pieces. Then combine eggs, milk, parsley, cheese and pepper in bowl and whip with fork until well combined. Before draining pasta, ladle 2 Tbls pasta water into egg mixture and stir (called tempering). Drain pasta and immediately add bacon & onions. Pour egg mixture over hot pasta and gently turn until all coated and egg has cooked

(it will loose shine and look dry). Plate and add additional cheese if desired. Buon Appetito!

Serves 4 adults

-Lisa

Pasta Italia

8 oz short pasta like penne, rigatoni or farfalle

3-4 Tbls extra virgin olive oil

2-3 cloves crushed garlic

3 ripe Roma tomatoes (diced)

½ cup shredded basil leaves or 2 teas dried basil

¾ cup finely cubed or shredded mozzarella cheese

Boil pasta in salted water. While pasta boils, warm oil in pan over medium heat, add garlic and sauté until lightly browned. Reduce heat to low and add tomatoes and basil. Do not stir, but coat all with oil. When pasta is done, drain and return it to boiling pot. Add oil mixture. Coat all pasta. Add cheese and gently incorporate until softened and almost melted. Plate and enjoy!
Serves 4 adults

-Lisa

Penne With Pumpkin Sauce

1 onion, chopped fine

1 red bell pepper, chopped fine

2 large garlic cloves, minced

2 tablespoons unsalted butter

1/2 cup canned solid pack pumpkin

1 cup chicken broth

1/2 cup water

2 tablespoons heavy cream

Freshly grated nutmeg to taste

1/2 pound penne or other tubular pasta

3 tablespoons minced fresh parsley leaves

Freshly grated Parmesan as an accompaniment

In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 -4 plates and serve it with the Parmesan.

-Lisa

Pasta Amacitriana

Any pasta will do. I like rigatoni for this one though.

2 Tb extra virgin olive oil

½ med onion, diced

4 slices bacon- cooked & crumbled

½ red bell pepper, diced

1 med can tomatoes or tomato puree

½ teas salt

¼ teas hot red pepper flakes

While pasta is boiling, cook bacon, crumble & set aside. Sauté onion in olive oil until transparent. Add red bell pepper and sauté another 3-4 minutes. Add tomatoes, salt & red pepper flakes. Simmer until pasta is almost done then add the bacon and let sit

until pasta is al dente. Drain pasta & combine w/ sauce. Buon appetito!

Serves 2-4

-Lisa

Penne Arrabbiata

Any pasta will work, but the original calls for penne

2 Tb. Extra virgin olive oil

1 clove minced garlic

¼ - ½ teas hot red pepper flakes (depends on taste)

½ teas beef or veg bouillon

1 med can diced tomatoes

1 sm can tomato sauce

While pasta is cooking, sauté garlic in oil until slightly golden. Add pepper flakes. Add bouillon, stirring until dissolved. Add tomatoes & sauce and simmer until pasta is al dente. Drain pasta and combine w/ sauce & mangia!

Serves 2-4

-Lisa

Spaghetti and Meatballs

1 8 oz can tomato sauce

1 14 oz can diced tomatoes

1 6 or 8 oz tomato paste

For Sauce:

1  8 oz can of water

6 Tbsp dried parsley

6 Tbsp green peppers, finely chopped

1 tsp salt

1/4 tsp pepper

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp oregano

1 clove minced garlic

chili powder to taste

1 c sliced fresh mushrooms

Mix ingredients together and simmer on low.  Meanwhile...

Meatballs:

3/4 lb ground beef

1/4 lb ground pork (or can do all beef)

1/2 c plain bread crumbs

1/2 c parmesan cheese

1 clove minced garlic

1/4 c milk

1 egg, beaten

1 1/2 tsp salt

1/8 tsp pepper

Mix all together, make 1 1/2" meatballs, and brown.  In separate pan, sauté 1 c minced onions blend in 2 Tbsp flour.

Mix onions and meatballs, then add to sauce.  Let simmer for 3 hours.  Serve over cooked spaghetti.  Can also be put in the refrigerator overnight, and flavor is even better.

-Camille