Vegetable Tian: Ina Garten

Serves: 4 to 6
Ingredients

• Good olive oil
• 2 large yellow onions, cut in half and sliced
• 2 garlic cloves, minced
• 1 pound medium round potatoes, unpeeled
• 3/4 pound zucchini
• 1 1/4 pounds medium tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, plus extra sprigs
• 2 ounces Gruyere cheese, grated ( I grate the cheese very fine w/ a handheld grater)

Directions

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

2004, Barefoot in Paris, All Rights Reserved  

-Cheryl

Smoky Slow Cooker Chili

Ingredients

• Cooking spray
• 1 pound ground pork
• 1 pound boneless pork shoulder, cut into 1/2-inch pieces
• 3 cups chopped onion
• 1 3/4 cups chopped green bell pepper
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 cup lager-style beer (such as Budweiser)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 3/4 teaspoon freshly ground black pepper
• 6 tomatillos, quartered
• 2 bay leaves
• 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
• 1 smoked ham hock (about 8 ounces)
• 1 1/2 tablespoons sugar
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped green onions
• 1/2 cup (2 ounces) crumbled queso fresco
• 8 lime wedges

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.
Recipe from Cooking Light

-Cheryl

Perfect Roast Chicken : Ina Garten

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Serves: 8

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

-Cheryl

Chicken Divan

Serves: 6

3 chicken breasts: ( I roast these in the oven at 350 degrees drizzled with olive oil and sprinkled with salt and pepper for about 30- 40 mins. ) This is how I prepare chicken

for all recipes that call for cooked chicken. Learned this from Ina Garten, don’t cook

too long or it will get dry. You can test it for doneness by cutting into it with a knife.

It’s ready when the juices run clear.

Slice the chicken breast into 1/8 inch slices. You can use left over turkey for this

recipe also.

2 heads of broccoli cut into small pieces and par boiled. I cover with saran and

cook in the microwave, don’t overcook since it will continue to cook in the casserole.

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 cup of mayonnaise

1   8 oz carton of reduced fat sour cream

1 cup of grated sharp cheddar cheese

1 tsp lemon juice

1 tsp curry powder ( it’s just as good without it if you don’t like curry)

Salt and pepper to taste

Parmesan cheese

Paprika

Mix soups, sour cream, mayo, grated cheese and seasonings through salt and pepper.

Arrange drained broccoli into bottom of oiled 3 quart flat casserole.

Place sliced chicken breast ( or sliced turkey) over broccoli.

Sprinkle with Parmesan cheese ( the amount is to your taste)

Pour sauce over.

Sprinkle top with Parmesan cheese and paprika.

Dot with butter.

Bake at 350 degrees for 30 to 40 mins. or until bubbly.

This dish can be made ahead and refrigerated or frozen.

-Cheryl

Broccoli Casserole

Servings : 6    I double this recipe and bake in a 9 x 13 pan

1 package frozen chopped broccoli

1 can cream of mushroom soup

½ cup shredded sharp cheddar cheese

½ cup milk

½ cup mayonnaise ( I always use the mayo w/ olive oil)

1 egg, beaten

¼ cup finely chopped onion

½ cup finely chopped celery

1 - 2 tablespoons melted butter

¼ - ½ cup fine bread crumbs ( I use the cuisinart to make the bread crumbs)

Cook broccoli according to package directions; drain. Place broccoli in 10 x 6 x 1 ½ “ oiled baking dish. Combine soup and cheese, add milk, mayonnaise, egg, onion and celery. Stir until well blended. Pour over broccoli. Combine melted butter and bread crumbs, sprinkle evenly over soup mixture. Bake in preheated oven at 350 for 45 minutes or until bubbly and the crumbs are lightly browned.

-Cheryl

Taco Salad

For Chicken, just cook as many chicken breasts as needed with salsa in slow cooker. Shred when done and add to lettuce with toppings. Our toppings usually are: 　

Corn
Beans
Bell peppers (for me...)
Salsa
Cheese
Avocado
Tortilla chips
　
You could also use the chicken to make cheese quesadillas, tacos, nachos, enchiladas, etc...So I usually make extra and use it another night.

-Emily

Balsamic Chicken and Sweet Potato Fries

For Chicken: Chicken breasts (as many as you need)
Balsamic Vinaigrette (usually use Newman's Own)
　
In a slow cooker, pour salad dressing over chicken breasts and cook 6 hours on low or 3-4 hours on high.
　
For Fries:
Sweet potatoes (I usually plan one per person)
Olive Oil (usually do about 1 tbsp)
Salt and pepper (1 tsp of each?)
　
Cut sweet potatoes into thick wedges (like steak fries!) and coat in olive oil, salt and pepper. Spread on cookie sheet lined with foil and bake at 400 degrees for 30-45 minutes depending on how crispy you want them. You could also do other seasoning blends like olive oil, honey and lemon juice or italian seasoning and garlic powder or cayenne pepper....you get the idea.

-Emily

Crockpot Chicken Jumbalaya

4 Chicken breasts (I usually just cook mine from frozen)
2 red bell peppers
4 stalks celery
2 can diced tomatoes
1 tbsp Creole Seasoning
2 bay leaves
　
Put chicken breasts in slow cooker and layer remaining ingredients stirring to combine. Cook on low for 6-8 hours and high 4-5. Serve over brown rice.

-Emily

Grilled Cheese and Tomato Soup

For Grilled Cheese:

Whole grain bread
Cheese slices (my family prefers Colby Jack)
Turkey
　
Layer cheese and turkey on bread and press in hot George Forman Grill. Or if you are lucky and you own one, in a panini press.
　
For Tomato Soup:
　
2 cans diced tomatoes
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp pepper
　
Combine all ingredients in blender and blend until smooth. Pour into pan and heat on stove top.

-Emily

Whole Wheat Waffles or Pancakes

1.5 cups whole wheat flour
1 tbsp baking powder
3/4 tsp salt
2 eggs
1.5 cups milk
3 tbsp applesauce
　
Mix all ingredients until just combined. Pour onto hot griddle for pancakes or into waffle maker for waffles. I am happy with PB and banana or fruit and yogurt on top. My boys usually choose syrup to top so I usually do fruit parfaits (yogurt, granola and fruit layered) or scrambled eggs with fruit to go with it.

-Emily

Italian Beef Sandwiches

I usually double (or triple) the recipe so we have plenty of juice for dipping!

3 pounds beef rump roast
2 cups water
4 cloves garlic, minced
2 teaspoons beef bouillon
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper

-Kristi

Cafe Rio Chicken and Dressing

1 small bottle Kraft Zesty Italian Dressing
1 tablespoon chili powder
1 tablespoon cumin
3 cloves garlic, mined
5 pounds chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour. (I usually half this recipe for my family.)

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy.)

Use a food processor to blend all the ingredients well. Regrigerate.

-Kristi

Kristi's Pot Roast

1 pot roast 1-3 cloves of garlic
1 packet of Italian Good Seasoning Dressing
1 packet of Au Jus seasoning
2 teaspoons beef bouillon
water

Cut up cloves and insert cloves of garlic into roast. Salt and pepper roast and brown in oil on all sides. Place roast in crock-pot with seasoning packets and bouillon, cover with water. Cook on high for 6-8 hours or until shreds easily.
Remove roast, shred meat and return to juices. Serve on rolls and dip in juices.
Great Sunday meal!

-Kristi

Ziti with Spinach, Cherry Tomatoes and Gorgonzola Sauce

This recipe is for 2, I quadrupled it for a family of 8 and it worked fine)

4 oz. uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 t. salt
1/8 t. crushed red pepper
1 garlic clove, minced
6 T. half and half
3 T. Gorgonzola cheese, crumbled
1 c. fresh spinach
　
Cook pasta according to package directions, omitting salt and fat; drain.
Heat extra-virgin olive oil in a large non-stick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half and half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta, cook 1 minute or until spinach wilts, tossing occasionally.
　
If it starts to look dry, add more half and half.
Serve with BBQ chicken.

-Kristi

Chicken Enchiladas

1/2 cup chopped onions
2 tablespoons butter
4 ounce can chopped green chilies
3 cups cooked chopped chicken
1 can evaporated milk
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded Monterey jack cheese
10 flour tortillas

Saute onion in butter until soft. Remove from heat. Stir in green chilies and chicken. In a bowl, combine evaporated milk, soup, and sour cream. Dip tortilla in sauce. Place 3 tablespoons chicken down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased baking pan. Repeat with remaining tortillas. Top with remaining sauce. Bake covered 60 minutes at 350'.
You can also cover and freeze this (before baking). Thaw before baking if frozen.

-Kristi

Oven BBQ Chicken (Red Chicken)

1 (3-3 1/2 lb) ready to cook frying chicken --(this is the best way, but you can use boneless/skinless chicken breasts and thighs too)
1/4 C all purpose flour
salt and pepper to season chicken
1/4 C cooking oil
3 T margarine or butter
1/2 C sliced mushrooms (optional)
1/2 C chopped green pepper
1 C sliced onions (my kids prefer chopped)
1 C ketchup
2/3 C water
2 T Worcestershire sauce
2 drops Tabasco
1 T brown sugar
1/4 tsp. salt for sauce
1/4 tsp. paprika

Wash chicken pieces and dry well. Season with salt , pepper and flour. Heat cooking oil in heavy skillet (I like to use an oven safe skillet *) add chicken and fry well until brown. Set aside browned chicken. Make sauce in same skillet (you can omit or reduce butter if you do it this way). Saute onion, green pepper and mushrooms until tender. Stir in remaining ingredients. Bring to a boil, add chicken back into the skillet and cook in a 350 degree oven for 30 minutes or until chicken is cooked through and tender.

*If you do not have an oven safe skillet or Dutch oven, make the sauce in a separate sauce pan and place chicken in a 2 qt casserole dish. Poor sauce over chicken and place 2 qt dish in oven at baking time.

-Steph

Amy’s Chicken Parmesan

6-8 Chicken breasts

1 onion diced

4-6 slices provolone or swiss cheese

Your favorite jar of red pasta sauce

Your favorite pasta

Bread crumbs

2 eggs

Olive oil

Beat eggs together and pour onto a plate.  Pour bread crumbs onto another plate.  Heat oil in skillet over the stove.  Dip chicken breasts in eggs on both sides, then repeat with bread crumbs.  Place breaded chicken into skillet and add onions.  Brown chicken on both sides and then place chicken and onions in a crock pot.  Add red sauce and cook on low for 6-8 hours.  Place cheese slices on top of chicken about 10 min. before serving.  Cook pasta and serve chicken over the pasta when ready.  Enjoy!

-Amy

Chicken Piccata

4 chicken breasts

olive oil

flour

salt & pepper

minced garlic

2 lemons, juiced and 2 teaspoons zest

½ cup chicken broth

2 T capers

Dredge chicken breasts in flour, salt and pepper.  Pound flat and cut into desired serving size.  In large skillet heat oil, brown chicken.  Add garlic, broth, lemon zest, juice and capers.  Cook until slightly thickened.   Serve with your choice of noodles (we like noodles with alfredo sauce or buttered noodles with parmesan cheese).

-Amy

Salmon with Cilantro-Citrus Sauce (serves 4)

Cilantro-Citrus Sauce

1 c. cilantro (leaves and stems), chopped

¼ c. flat leaf parsley, chopped

1 clove garlic

¼ c. orange juice

1 T lime juice

1 T rice vinegar

¼ c. pine nuts

¼ c. olive oil

salt and pepper to taste

Combine all ingredients in food processor or blender and blend until smooth. 

Salmon

4 4-6 oz. salmon filets

2 T olive oil

salt

Preheat oven to 4oo degrees.  Heat olive oil in a cast iron skillet over medium high heat, just before beginning to smoke.  Add the filets, skin side up and season with salt.  Cook for about 4 minutes, then flip.  Place in preheated oven and cook for 5-7 minutes, until done.

Top each filet with the cilantro-citrus sauce and serve.

-Amy

French Toast

We love breakfast for dinner!

One loaf of your favorite bread (we use anything from nutty whole wheat to Texas toast bread)

7-8 eggs (use all egg whites, but only 2-3 yolks)

½ -3/4 cups milk

2 T. brown sugar

1 t. cinnamon (mix in with brown sugar before adding to everything else)

1 t. vanilla

1 t. almond extract

toppings: bananas, chopped walnuts, powdered sugar, and syrup

Mix ingredients, dip bread and cook in skillet with canola oil.  Enjoy!

-Amy

Beef Stroganoff

1 lb. boneless beef sirloin or top round steak, cut into thin strips

2 T oil                                               ½ t salt

2 T margarine                                    ¼ t pepper

8 oz. fresh mushrooms, sliced             1/8 t garlic powder

½ cup chopped onion                            14 oz. beef broth

2 T flour                                            ½ cup sour cream  

1 t sugar                                            12 oz. egg noodles

Heat oil in large skillet.  Add beef; cook just until tender and browned.  Remove beef with slotted spoon.  Add to skillet margarine, mushrooms and onion; cook until onion is tender.  Stir in flour, sugar, salt, pepper and garlic powder.  Blend in broth.  Cook, stirring constantly, until thickened and bubbly.  Stir in beef; heat through.  Blend in sour cream.  Heat through; do not boil.  Cook noodles, drain.  Serve stroganoff over hot noodles. 

-Amy

Koch Family Chicken and Rice Soup

I swear by this soup because when there are “sickies” at my house, it not only helps them feel better, but helps to keep me from getting sick, too.  An added bonus, my kids LOVE this soup.

10 cups chicken broth

1 Tablespoon olive oil

1 medium onion, diced

½ cup sliced celery

1 ½ cup sliced carrots

¼ cup snipped fresh parsley

¼ teaspoon black pepper

¼ teaspoon dried thyme leaves, crushed

1 bay leaf

2 cups cooked chicken

3 cups cooked rice

2 Tablespoons lime juice

Optional: lime slices for garnish

Combine vegetables and seasonings (except parsley) with olive oil in a pot over the stove.  Simmer and slowly add broth until vegetables are tender.  Boil over high heat, stirring regularly.  Reduce heat and add chicken, rice, parsley, and lime juice.  Discard bay leaf and enjoy!

-Amy

Salsa Chicken Salad

Great for crowds, serve buffet-style and everyone can build their own salad

4-6 Chicken Breasts                           *serve with Lighthouse Cilantro Ranch Dressing

1 Jar of your favorite salsa

1 Cup brown sugar

Cook ingredients in crock pot for 6-8 hours.  Shred chicken and serve over a bed of your favorite lettuce.  Top with cheese, tortilla strips, corn, tomatoes, avocados, black/pinto beans, onions, cilantro, etc.

-Amy

BBQ Chicken Salad

A great one for crowds, serve buffet-style and everyone can build their own salad

4-6 Chicken Breasts

Your Favorite BBQ Sauce

Chopped Romaine Lettuce

Toppings: red onions, tomatoes, Monterey Jack Cheese, corn, black beans, avocados, jicama, BBQ sauce, ranch dressing, tortilla chips

Place chicken in crock pot and cook for 6-8 hours.  Cut/dice chicken.  Create your own salad layering the lettuce, chicken, and toppings.

-Amy

Spicy Citrus Chicken Marinade

1 ¼ lb. chicken, tenderloins or cut into strips

½ c. honey

½ c. lemon juice or orange juice

1 envelope zesty Italian seasoning (salad dressing mix)

1 Tbsp. Tabasco sauce

Mix marinade ingredients together.  Reserve ¼ c. of marinade to brush on chicken as it cooks.  Add chicken & marinate at least 1 hr.  Place chicken on broiler pan or barbeque grill.  Glaze chicken w/ the reserved marinade as it cooks.

Serve with a baked potato and grilled corn or broccoli.

-Amy

Amy's Enchiladas

I tweak this recipe a little every time, depending on what I have on-hand or what my tastes are for the day, but this is a general pattern I follow:

10-12 corn tortillas (use flour if you like them better)

2 cups cooked chicken (crock pot overnight with chicken broth, diced onion, and pepper)

1-2 cups Montery Jack cheese

1-2 cups Mexican blend cheese (cheddar with jack cheese)

Cooked rice (see recipe below)

1 10 oz. can enchilada saude (mild green or red)

1 small can pinto or black beans (optional)

Toppings: tomatoes, shredded lettuce, sour cream, salsa, avocado, etc.

Rice:

4 c. water

4 t. chicken bouillon

4t. garlic, minced

½ bunch cilantro

1 can green chilies (4 oz.)

3/4 t. salt

1 T. butter

1/2 onion

2 c. rice

Blend cilantro, green chilies and onion together in food processor.  Cook rice and add remaining ingredients for the last few minutes.

Dice or shred chicken and grease 9 x 13 pan.  Place desired amount of chicken in corn tortilla along with rice, beans, and Monterey jack cheese.  (Alternatively, quarter corn tortillas with pizza cutter and spread half across the bottom of the pan, add filler ingredients, and top with remaining quartered tortillas).  Pour enchilada sauce over the top of the tortillas.  Sprinkle the top with the remaining Mexican blend cheese.  Bake covered (grease foil) in 350 degree oven for 20 minutes.  Take foil off and bake an additional 5 minutes.  Serve with desired toppings.

-Amy

Teriyaki Chicken Stir Fry

This recipe, I use as a freezer meal, or when I make stir-fry fresh. I make the sauce and use it whenever I need Teriyaki sauce.  It's the best!

4 boneless chicken breasts
2 c. broccoli crowns, sliced
1 medium onion, sliced or diced
8 oz. mushrooms, sliced
1 c. red bell pepper, chopped (optional)
canola oil, for sauteing

Sauce:
1 c. soy sauce
1 c. sugar
1/2 c. Mirin (rice cooking wine)
1 t. fresh ginger, grated
1 t. garlic, minced

In a medium saucepan, mix together all sauce ingredients and cook over medium heat, stiffing constantly, until sugar is dissolved.  Set aside to cool.

In a large skillet or wok, heat 1-2 T. of oil over medium heat.  Stir-fry broccoli, onion and red pepper for 2-3 minutes, adding more oil as needed.  Add mushrooms and cook 1-2 minutes more.  Remove from heat and set aside to cool slightly.  Add about 1/2-3/4 cup of the stir-fry sauce to the vegetables and stir gently to coat.  In a separate skillet, heat 2-3 T. oil over medium-high heat; add chicken slices in separate batches and stir-fry just until chicken starts to lightly brown.  The chicken will not be completely cooked through at this point.  Add more oil as needed for each batch of chicken.  Add another 1/2-3/4 cup of stir-fry sauce to the cooked chicken, mixing well to coat.  When food is cool, place chicken and vegetables in two separate freezer bags.  Freeze.  Any unused stir-fry sauce may be stored for approx. 1 week in the refrigerator in an air-tight container; then used on serving day.  The sauce will also keep in the freezer for up to 6 months.

Thaw chicken and vegetables completely.  To reheat, place 1-2 T. oil in a large skillet or wok and stir-fry chicken and vegetables just until heated through.  Add more stir-fry sauce as needed.  Serve over rice or stir-fry noodles.

-Jen

Orange Chicken

(adapted from Blog Chef)

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.

-Jen

Curried Chicken Rice Soup

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 c. butter or margarine3/4 c. flour
1 tsp. seasoned salt
1/2 to 1 tsp. curry powder
3 cans (12 ounces, each) evaporated milk
4 c. chicken broth
2 to 3 c. cubed cooked chicken
2 c. cooked long grain rice

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add chicken broth. Stir in chicken. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. I keep the rice separate, otherwise it sucks up all the juice. I add the rice to the bowl and then the soup on top. I separate leftovers in the fridge this way as well. Serves 10-12.

-Jen

Parmesan Chicken Pasta

1 lb. box penne pasta, cooked al dente according to package directions 4 Tbl. (1/2 cube) butter or margarine
3 tsp. flour
1 can evaporated milk PLUS enough milk to equal 1 quart (powdered milk is fine)
½ cup shredded parmesan cheese
5 Tbl. powdered parmesan cheese, divided into 3 Tbl. and 2 Tbl.
2 chicken bouillon cubes
Scant ½ tsp. black pepper
½ tsp. salt
1 large can (9.75 – 12 oz.) white chicken, drained
3 medium-sized Roma tomatoes, seeded and cubed
2 green onions, sliced thinly (use both white bulb and green tops)
2 Tbl. chopped fresh mushrooms
2 cups shredded Mozzarella cheese

--Boil pasta to al dente, approx. 11 minutes. While pasta is boiling, make sauce in medium-size pan: Melt butter, sprinkle flour over and remove from heat. Whisk together until it’s smooth with no lumps. Add 1 qt. of mixed milk (evaporated plus regular or powdered) and stir together over heat again to blend. Add shredded parmesan cheese, 3 Tbl. of the powdered parmesan cheese, chicken bouillon, and salt & pepper. Stir constantly over med-high heat to thicken. Sauce should almost come to a boil; it will thicken more as it bakes and cools.

Put cooked pasta in a 9x13 pan and sprinkle with chicken, tomatoes, green onions, and mushrooms. Add sauce and gently stir together. Sprinkle top with Mozzarella cheese and 2 Tbl. of powdered parmesan cheese. Bake in 400 oven for 5-10 minutes, until cheese is bubbly on top. Leave casserole on lower rack where it has been baked and turn oven to “broil.” Broil for 20-30 seconds to brown. Watch carefully because this happens quickly! Makes 10-12 servings.

-Jen

Bread Salad

(not really a main dish but I LOVE it!) 2-3 green bell peppers--diced
5 or so tomatoes (usually this many if they are small, like roma tomatoes)--diced
1 small block of mozerella--cubed
basil--I buy the small fresh container and use about half to 2/3 of it--finely chopped
2-3 cloves of garlic--finely chopped
4 table spoons of balsamic vinegar
8 table spoons of olive oil
2/3 to 3/4 italian round bread--ripped into bite sized pieces and lightly toasted

First I toast the bread on a cookie sheet on broil in the oven, be careful it burns really easily. Then I mix the peppers, tomates, mozerella, bread and basil in a bowl. In a seperate container I mix the vinegar, oil and garlic. Shake it really well. Then put it over the other stuff and mix it around, right before it is to be served. That way the bread doesn't get as soggy.

-Jen