Chicken Pesto

My friend, Katie, made this for dinner for us one night and it was really great. I tried making it and it is really very easy too. I added some parmesean and provolone cheeses (since I had them) and it was yummy.

Chicken Pesto Recipe:

Ingredients (for 2):
Angel Hair Pasta (approx 2 cups)
2 Boneless skinless chicken breasts
I jar of Basil Pesto Sauce (Costco has some, Publix has some)
1 Tomato (chopped)
2 cups of Mozarella Cheese

Instructions:
1. Preheat oven to 400 degrees
2. Coat chicken breasts with pesto sauce (both sides) and bake for 15 min on cookie sheet
3. Add cheese and chopped tomatoes on top of chicken breasts and bake for 3-5 more min
4. Cook Angel Hair Pasta while chicken is baking
5. Put chicken breasts on top of angel hair pasta

Baked Ziti with Spinach and Tomatoes

I made this the other night for the missionaries and we all loved it! I was worried when I put in so much spinach that it might taste a little odd, but it was really great! From one of my favorite sites, epicurious via stephmodo.

3/4 pound hot Italian sausages, casings removed (I used ground turkey and added some flavoring...)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked (you could add a bit more...)
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Pumpkin Recipes for Fall

I did these for a RS activity and they are really good--they came from Better Homes and Gardens 28 yummy recipes--just in case you can't get enough pumpkin, there's 24 more you could try!

Pumpkin Recipes

Pumpkin/Cream Cheese Spread

Ingredients

• 1  8-ounce package cream cheese, softened

• 1/2  cup canned pumpkin

• 1/4  cup sugar

• 3/4  teaspoon pumpkin pie spice

• 1/2  teaspoon vanilla

directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Pumpkin Marmalade

ingredients

• 2  cups cooked fresh pumpkin puree or one 15-oz. can pumpkin

• 1  cup orange marmalade

• 1  tsp. grated fresh ginger

• 2  Tbsp. lemon juice

•   English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)

•   Assorted hearty breads

directions

In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)

Autumn Pear & Pumpkin Soup

ingredients

• 1/2  cup chopped onion

• 1/2  cup water

• 2  teaspoons instant chicken bouillon granules

• 1  15-ounce can pumpkin

• 2-1/2  cups half-and-half or light cream

• 1-3/4  cups pear nectar

• 1/4  teaspoon ground ginger

• 1/4  teaspoon white pepper

•   Pear slices (optional)

directions

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Pumpkin Gingerbread

ingredients

• 2-1/4  cups all-purpose flour

• 1/2  cup sugar

• 2/3  cup butter

• 3/4  cup chopped pecans

• 3/4  cup buttermilk (or sour milk)*

• 1/2  cup molasses

• 1/2  cup canned pumpkin

• 1  egg

• 1-1/2  teaspoons ground ginger

• 1  teaspoon baking soda

• 1/2  teaspoon ground cinnamon

• 1/2  teaspoon ground cloves

• 1/4  teaspoon salt

• 1  recipe Caramel Sauce, recipe below (optional)

•   Vanilla ice cream (optional)

•   Chopped pecans (optional)

directions

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

Calzones

This is a family favorite! I often half this recipe for a smaller crowd (like just our family) and make the whole thing if we invite someone over for dinner.

1 cup milk
1/2 cup water
1/4 cup butter
4-5 cups flour
3 T. sugar
1 t. salt
2 packages yeast

Heat wet ingredients in microwave for 1 minute. Addyeast and let dissolve. Gradually add dry ingredients and knead. (I use my kitchenaid). Let rise on counter top for 15-30 minutes. Take about 3/4 cup sized portions and roll them out VERY thin. Fill with your favorite ingredients and pinch the edges together. Place on a greased jelly roll pan or cookie sheet and bake at 375 for 10-12 minutes.

Mama Verna's Corn Salsa

It is a variation on the recipe I have for corn salsa, and I think I like it better!

2 garlic cloves
2 jalapenos (deseed for mild)
1/2 bunch cilantro
4+ fresh roma tomoatoes
1 avocado
4 green onions
2 shakes cayenne pepper
1 T. sugar
1 t. salt
15oz can black beans, rinsed
1/2 can corn (or more...I used the whole can)

Using a food processor, blend the garlic & jalapenos. Transfer to a bowl. Add sugar, salt and cayenne. Mix well. Add chopped cilantro, sliced green onion, tomatoes, avocado, corn and beans.

Next time I might try adding some lime juice too.

Chill before serving. Yum!

Clam Chowder

I got this from Mrs. R--she is one of Sarah's friends.  The recipe is her mother-in-law's--she tweaked it and I tweaked it a little bit more--It is so yummy and perfect for a fall evening!

1/4 pound bacon, cut up
1/2 large onion, chopped
1/2 bag frozen corn
5-6 red potatoes, washed and cut into pieces
3 celery stalks, sliced
2 cans chopped clams
2 cups half and half
salt and pepper
3 T butter
about 1/4 cup flour


In large soup pan, fry bacon.  Add onions and saute until clear.  (I drained off the extra grease at this point) Add corn, potatoes, celery, clams (with juice), and potatoes.  Add 1/2 cup of water and 1 cup of the half and half.  Continue cooking until potatoes are tender.
In a small sauce pan, make a white sauce with the butter, flour and the last 1 cup of half and half.  Thicken.  Slowly ladle in a half cup of the soup "liquid" and then stir in the entire "thickening" sauce into the soup.  Simmer until potatoes are tender--flavor with salt and pepper.

Black Bean and Goat Cheese Torta

Again, no picture :( but they are good.
Just make 'em and trust me!


2 15 oz cans black beans, drained
3 T ground cumin
1/4 t fresh pepper
12 oz feta (goat cheese)
1 cup salsa
15 large tortillas
3 c shredded white cheddar or monterey Jack
olive oil
chili powder

Place beans, cumin and pepper into food processor and process until smooth. Add goat cheese and salsa and blend until just mixed. Arrange 5 tortillas on your work surface. Spread a layer of about 1/4 c of the bean puree and shredded cheese on 4 tortillas, layer them and put the 5th tortilla on top. Brush top with olive oil and sprinkle with chili powder. Bake at 475 until tops are browned and crisp. Cut into wedges and serve with salsa and sour cream.
these refrigerate well, re-heat well and last well in the fridge.

Fresh Taco Wraps

I am sorry there wasn't a picture. I just made these and they are TASTY!

A great hot day meal.

Makes 8 / These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Ingredient tip: I use cashews from Navitas Naturals, which I think are the biggest and freshest truly raw cashews available. Serving tips: Scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture also is great sprinkled over a salad or on soup.

Cashew-Cilantro “Cheeze” (makes 1 cup)

1 1/2 teaspoons garlic, about 2 cloves

1/2 teaspoon sea salt

1 cup raw cashews

2 1/2 tablespoons fresh lemon juice (1 lemon)

1/4 cup fresh cilantro leaves, packed

1/4 cup filtered water

Ground Walnut Taco “Meat” (makes 1 cup)

1 cup raw walnuts

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon liquid aminos, such as Bragg’s Essential Amino Acids, or soy sauce

Pinch of sea salt, to taste

8 small-to-medium romaine leaves

1/2 cup natural low-sodium salsa, any flavor

1 avocado, pitted and sliced

1. To make cheeze: Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water; process to mix well. Set aside.

2. To make meat: Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat; be careful not to overprocess into a butter.

3. Scoop 2 tablespoons cashew mixture down the inside spine of each romaine leaf. Sprinkle with 2 tablespoons walnut mixture. Add salsa and avocado slices. Wrap and serve.

PER SERVING (1 taco): 228 cal, 72% fat cal, 20g fat, 3g sat fat, 0mg chol, 6g protein, 12g carb, 4g fiber, 229mg sodium

Rustic Farro Soup with Sausage and Mushrooms

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• 1/4 cup extra virgin olive oil, plus more for garnish
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped yellow onions
• 2 tablespoons finely chopped garlic
• 1/2 pound Italian sausage, cut into small pieces
• 1/2 pound mushrooms, coarsely chopped (white, cremini, shiitake, oyster, etc.)
• 1 cup canned diced tomatoes, with their liquid
• 1 cup dry red wine
• 2 1/2 cups beef broth
• 2 1/2 cups mushroom broth
• Crushed red pepper to taste (optional)
• 7 ounces uncooked farro, rinsed and soaked for several hours or overnight
• 1/2 pound escarole, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons chopped thyme
• Grated Parmesan cheese

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Serves 4 to 6

This fragrant soup, with a foundation of vitamin-rich farro grain, will both satisfy your appetite and warm you up on a chilly winter day. The full flavors of Italian sausage and mushrooms combine with carrots, celery, escarole and onions for a truly hearty meal. This rare grain can easily be substituted with spelt, another ancient form of wheat that is more readily available.

Ingredients

1/4 cup extra virgin olive oil, plus more for garnish
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tablespoons finely chopped garlic
1/2 pound Italian sausage, cut into small pieces
1/2 pound mushrooms, coarsely chopped (white, cremini, shiitake, oyster, etc.)
1 cup canned diced tomatoes, with their liquid
1 cup dry red wine
2 1/2 cups beef broth
2 1/2 cups mushroom broth
Crushed red pepper to taste (optional)
7 ounces uncooked farro, rinsed and soaked for several hours or overnight
1/2 pound escarole, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped thyme
Grated Parmesan cheese

Method

In a soup pot, heat 1/4 cup of the oil over medium high heat, then add the carrots, celery, onions and garlic and cook until onions become translucent. Add sausage. When it starts to brown, add mushrooms and continue to cook, stirring occasionally. When mushrooms have released most of their liquid, add tomatoes, wine, broths, crushed red pepper and farro. Cover and bring to a boil. Reduce heat and simmer until farro is almost tender, about 45 to 60 minutes. (You can add more liquid if a thinner soup is desired.) Add escarole, salt and pepper. Simmer for approximately 3 minutes, then add thyme.

Serve soup hot, with a drizzle of olive oil and a bit of cheese sprinkled over the top.

NieNie's Mud Cake Magnifique

um....yes please! If you read nie then you have probably already seen this, but man alive! I want to try this.

NieNie's Mud Cake Magnifique

with Chocolate Mascarpone Mousse & Ganache Bittercream

*

How does one go about making the PERFECT chocolate cake? I'd never done it before, and therefore went about it quite deliberately. I consulted cookbooks and cooking websites. Call friends. Window-shopped the pastry sections of my favorite bakeries. The perfect chocolate cake, I decided, (and one inspired by someone so delectably adorable) had to be simple. No frufru decor or garnish. It should be easy enough to whip up for grilled-pizza Friday's, but elegant enough to entertain at a garden party lit by candles hanging from trees tucked in baby food jars. It didn't come out right the first time, a bungled mess of brownie-like bits. It didn't work the second time. However, as it is with many worthy endeavors, a lot of tinkering and winkering was ultimately worth the price of patience. Nie's Mud Cake is everything Nie is: divinely beautiful inside and out.

*

8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone

In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

Bolognese Sauce

I found this one, like many others, in Real Simple magazine:

1 medium onion, finely chopped (1/2 cup)
1 stalk celery, finely chopped (1/2 cup)
1 carrot, finely chopped (3/4 cup)
2 tablespoons olive oil
1 1/2 pounds combined ground beef and pork, or meat-loaf mix
1 cup milk
1 6-ounce can tomato paste
6 14-ounce cans diced tomatoes
4 teaspoons kosher salt
1/2 teaspoon ground nutmeg

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated.
2. Transfer the mixture to 4- to 6-quart heavy casserole. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the casserole, along with the tomatoes, salt, and nutmeg.
3. Cook the sauce over low heat, uncovered, for 2 to 3 hours. Stir frequently.
4. I like to puree this one a bit to make it a smoother sauce. There is also a slow cooker version here.
   

Sweet Potato and Black Bean Enchiladas

Easy and Yummy!

Serves 4

Ingredients

Quickie Green Chile Sauce
1 cup light gluten-free vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water (corn starch)
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

Enchilada Filling
1 (15-ounce) can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles (roast under the broiler)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder mild or spicy
Sea salt and black pepper to taste
2 tablespoons chopped fresh cilantro

Assembly
2 to 4 tablespoons vegetable oil, as needed
8 white or yellow corn tortillas
4 ounces shredded Monterey Jack cheese

Method

Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes (I prick the potatoes with a fork, cover them with saran wrap and microwave them for 8-10 min) with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Italian Vegetable Soup

I found this one on a blog (orangette) and really liked it:

Fretwell (Italian Vegetable) Soup

This soup recipe comes from the Fretwell family, longtime friends in Oklahoma, and they in turn discovered it somewhere in Italy. I have only a blurry Xeroxed copy of the recipe (which the Fretwells had faxed to them from wherever they first ate it), and so I thus cannot give credit here to its original author. That’s a true shame, because this is one of the most delicious vegetable soups I’ve ever tasted. The Fretwells brought us many meals while my father was ill, and this was one we requested repeatedly. But consider yourself warned: this recipe makes a veritable cauldron of soup. If you don’t have a stockpot that can hold twelve quarts or so, do this in two batches, or halve the recipe.


1 ½ lbs. dried cannellini or Great Northern beans
Olive oil
Salt
2 or 3 fresh sage leaves
1 or 2 garlic cloves, peeled and left whole
2 or 3 medium yellow onions, chopped
8 medium carrots, sliced into ¼-inch coins
5 celery stalks, trimmed and sliced into ¼-inch crescents
2 medium zucchini, halved lengthwise and sliced into ¼-inch half-circles
1 bunch red Swiss chard, washed, dried, and sliced
½ head green cabbage, cored and chopped roughly
1 quart vegetable broth (I used Imagine brand)
1 28-oz can whole peeled tomatoes, juices reserved and tomatoes chopped roughly


Soak the beans overnight. The next day, drain them, put them into a large pot, add water to cover by 2 inches, and cook, with sage and garlic, for about one hour. As the beans cook, skim off any white foam that rises to the surface, and halfway through their cooking time, add ½ Tbs salt.

Heat 2 or 3 Tbs olive oil in a large soup pot, add onions, carrots, and celery, and sauté for 10-15 minutes, stirring occasionally, salting lightly, and adding more oil if necessary. Add the zucchini and the vegetable broth, cover, and bring mixture to a simmer. Then add Swiss chard, cabbage, tomatoes, and tomato juices. Cover the pot, and simmer over low heat for half an hour or so. Add the beans and their cooking water, salt to taste, and simmer, covered, over low heat for one hour, stirring occasionally. Taste and adjust seasoning as needed. Serve over slices of day-old crusty bread, and garnish with a drizzle of olive oil if you like.

Serves scads—but scads!—of people.

My Neighbor's Rolls

My sweet neighbor, Maria Elena, came to my house the other day to teach me how to make these yummy rolls. I thought I would share the recipe.

2 cups water
2 eggs
1/8 cup sugar
1 tsp. salt
1 stick of butter, melted
7 cups flour (HTML is her favorite)
1/8 c. saf instant yeast

Heat water in microwave for 1 minute. Put in blender and add eggs. Mix well. Add sugar, salt and mix. Add butter, 5 cups flour and yeast. Mix well, then add approximately 2 more cups flour (until it pulls away from the sides of the bowl) Let Rise in the mixing bowl, covered with a towel, until it reaches top of bowl.
Shape into rolls and place in a greased 9x13 pan. Let rise until rolls reach the top of pan.
Bake at 300-325 for 20-30 minutes until tops and bottoms are golden brown.
Enjoy!

Orange Chicken

Sauce:
1 1/2 cups water
1/2 c orange juice concentrate
1/4 cup lemon juice (I didn't put any in)
1/3 cup rice vinegar (I used regular white)
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar (I used 1/2 cup)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes (I didn't use that-- too hot for the kids)

I added 1 small can of mandrin oranges and sprinkled sliced almonds on top.

3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
(I cooked the chicken in a skilled w/lid in 1T of olive oil and 1 c of orange juice)
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper \
1 T garlic powder
3 tablespoons olive oil





DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag with the flour, 1 T garlic powder salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

add mandrin oranges and put sliced almonds on the table to sprinkle on top!

Nutritional Information
Asian Orange Chicken
Servings Per Recipe: 4

Amount Per Serving

Calories: 404

Total Fat: 11.2g
Cholesterol: 34mg
Sodium: 774mg
Total Carbs: 68.5g
Dietary Fiber: 1.4g
Protein: 17.6g

Bow Ties with Chicken and Dried-Tomato Pesto

8 oz. bow-tie pasta
2 cups frozen peas and/or chopped roasted red peppers
1/2 cup oil-packed dried tomatoes, drained
1/3 cup olive oil
1/2 cup slivered almonds
2 cloves garlic
1/4 tsp. each salt and black pepper
1/4 cup freshly grated Parmesan cheese
2 cups chopped or shredded purchased roasted chicken or cooked chicken
1/4 cup fresh basil, snipped
Freshly shredded Parmesan Cheese (optional)

1. Cook pasta in a large pot of salted water according to package directions, except add peas to pasta water for the last 2 minutes of cooking time, if using. Reserve 1/2 cup pasta water when draining pasta and peas. Place drained pasta and peas back into the pot.

2. Meanwhile, for dried-tomato pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 cup Parmesan cheese and blend until combined.

3. To the pasta (and peas if using) in the pan, add reserved 1/2 cup pasta water, dried-tomato pesto, roasted red pepper (if using), and chicken. Toss gently with snipped basil. If desired, serve with additional Parmesan cheese. Makes 6 servings.

Gorgonzola Chicken Breasts

Sooooo Good! And very easy.

4 Chicken breast halves
1/4 lb chilled gorgonzola, sliced
1 T veg oil (or olive oil)
1/3 c water
2 1/2 T balsamic vinegar

Preheat oven to 425 with rack in middle. Pat chicken dry then cut a deep 3 inch pocket horizontally in long curved side of each breast. Fill each pocket with one quarter of cheese.
Season chicken all over with 1 t salt and 1 pepper.

Heat oil in an ovenproof 12 inch skillet over MH heat. Place chicken in skillet and cook until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 -25 minutes. Transfer chicken to platter

Return skillet to burner (remember the handle will be hot!) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly. Strain. Serve sauce over rice or chicken.

Southwestern Beef Chili with Corn

I got this recipe from Cheryl, and she has made a few additions that are great. She serves it with sides of cheese, tomatoes, diced green onions, leaves of cilantro, sour cream and diced avocados. She also makes a side of quesadillas, and it is a yummy meal.

1 tablespoon olive oil
2 carrots, chopped
1 medium onion, chopped
1 poblano or bell pepper, chopped
1/2 pound ground beef
2 tablespoons tomato paste
2 15-ounce cans black beans, drained and rinsed
1 tablespoon chili powder
Kosher salt and pepper
1/2 cup corn kernels (from 1 ear, or frozen and thawed)
1/2 cup grated Cheddar (2 ounces)
2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.

Stir in the corn. Divide among bowls and top with the Cheddar and scallions.

Make Ahead: You can cook the chili in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 343; FAT 15g (sat 5g); CHOLESTEROL 51mg; CARBOHYDRATE 34g; SODIUM 893mg; PROTEIN 23g; FIBER 11g; SUGAR 6g

YUM

My neighbor brought me over the BEST oatmeal cookies last night. I was in bed falling asleep when she called. These were definitely worth getting out of bed and re-brushing my teeth! I know how much our family loves cookies... so do yourself a favor and make up a batch of these delicious treats!

INGREDIENTS

• 1 cup raisins
• 1 cup water
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 2 cups rolled oats
• 1/2 cup chopped walnuts... She left out the walnuts and added in Chocolate chips. If your a true Johannesen you will add a little chocolate in somewhere :)
  

DIRECTIONS

1. Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.
2. Preheat oven to 400 degrees F.
3. Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid.
4. Blend in the remaining ingredients.
5. Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown.

Coconut Rice Custard

I found this in Real Simple. I just need to figure out how to incorporate some DARK chocolate into this. Any ideas?

1 13.5-ounce can unsweetened coconut milk
1/4 cup water
1/4 cup plus 2/3 cup sugar
1 cup long-grain white rice
3 cups half-and-half
5 eggs
1 teaspoon vanilla extract

Heat oven to 325° F.

Bring the coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice. Reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes.

Meanwhile, warm the half-and-half in a small saucepan over medium heat (do not allow it to boil). Whisk together the eggs, vanilla, and the remaining sugar in a medium bowl. Whisking constantly, slowly pour the warm half-and-half into the egg mixture. Skim off and discard any foam that rises to the surface. Stir in the rice. Transfer to an 8-by-8-inch baking dish. Place the dish in a larger roasting pan or baking dish and transfer to oven rack. Carefully add enough hot water to the larger pan to reach halfway up the sides of the smaller dish. Bake until the custard is set, about 1 hour. Serve warm or chilled.

Tip: Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.

Yield: Makes 4 to 6 servings

NUTRITION PER SERVING
CALORIES 520(53% from fat); FAT 32g (sat 22g); CHOLESTEROL 221mg; CARBOHYDRATE 51g; SODIUM 115mg; PROTEIN 11g; FIBER 0g; SUGAR 32g