Slow-Simmered Curried Chicken

1 1/2 cups chopped onions

1 medium green bell pepper, chopped

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup salsa

2 tsp grated fresh ginger

1/2 tsp garlic powder

1/2 tsp red pepper flakes

1/4 cup chopped fresh cilantro

1 tsp sugar

1 tsp curry powder

3/4 tsp salt

Place onions and bell pepper in crock-pot, place chicken on top.

Combine salsa, ginger, garlic powder and red pepper flakes in a small bowl; spoon over chicken. Cover; cook on low 5-6 hours or until chicken is tender.

Combine cilantro, sugar, curry powder and salt in small bowl. add to crock-pot and stir in. Cover; and continue cooking 15 more minutes or until hot. Serve over white rice.

*Recipe from Crock-Pot Slow Cooker Best-Loved Recipes, pg 179

Baked Spaghetti

Pasta is a food group in our home and this is our #1 favorite! Super easy, this quick meal can be done in just around 30 minutes.

1 lb box of spaghetti (I prefer angel hair pasta)
1 jar favorite pasta sauce
3/4 lb ground beef, browned & drained
1 1/2 cup mozzarella cheese

Preheat oven to 350. Boil pasta according to box directions. Drain well, return to pot. Make sure the pot is big enough to toss with the sauce. In a sauce pan, combine sauce and ground beef; simmer. (If there are ingedients like onion, green peppers or another favorite that you normally add to your sauce, now it the time to do it). Toss pasta with sauce. Pour pasta into a greased 9x13 pan. Bake for 25 minutes; add cheese and continue baking for another 5 minutes, or until cheese is melted. Enjoy!

TIP: When I buy ground beef, I brown off a couple of pounds and then freeze it. I always have some ready to go when I'm running short on time. Just pull it out, defrost in the microwave (if you're like me and forget to pull it out early enough to thaw), and it's ready to add to any recipe.

Greek-Style Chicken

6 boneless,,skinless chicken thighs
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil
1/2 cup chicken broth
1 lemon, thinly sliced
1/4 cup pitted kalamata olives
1 clove garlic, minced
1/2 tsp dried oregano


Remove and discard visible fat from chicken. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Brown chicken on all sides. Transfer to your crock-pot.

Add broth, lemon, olives, garlic and oregano. Cover. Cook on low for 5-6 hours or until chicken is tender. Serve over hot rice or orzo.

*Recipe from Crock-Pot Slow Cooker Best-Loved Recipes, pg 188

Parmesan Roasted Asparagus

I love Ina Garten (Barefoot Contessa). Her food always looks and tastes amazing! This is from her Family Style cookbook. It has become my go-to recipe for asparagus as a side dish. Enjoy!

2 1/2 lb fresh asparagus (I only use 1 lb for our family of 4)
Olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
lemons cut into wedges, for serving


*The ingredient amounts are based on the use of 2.5 lbs of asparagus. As I said, I only use 1 lb for my family. I don't measure the rest of the ingredients. I just sprinkle and drizzle.

Preheat the oven to 400 degrees.

If the stalks of asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. This will depend on how thick your asparagus is. Thinner stalks will not take as long. So keep an eye on them as cooking time may vary. You don't want to over cook them, as they will turn mushy. Sprinkle with the Parmesan cheese and return to the oven for another minute (just to melt the cheese). Serve with lemon wedges.

Fried Ravioli

1 bag frozen ravioli (I prefer meat)

2 cups Italian breadcrumbs
1 tsp garlic powder
1 tsp Italian seasoning
1/4 cup Parmesan cheese, grated
pinch of salt
1/8 tsp pepper
2 eggs
1 Tbsp milk
Vegetable Oil for frying
Favorite pasta sauce, heated for dipping


Boil the ravioli according to the bag directions; drain. Lay them out so they don't overlap and stick together while they cool. (I like to use a clean dishtowel for this).

In a bowl, wisk the egg, milk, salt & pepper together. In a separate bowl, mix the breadcrumbs, Italian seasoning, garlic powder and Parmesan cheese. Once ravioli is cooled enough to handle, dip them in the egg wash and then into the breadcrumb mixture.

When oil is hot, fry the breaded ravioli in batches for 3-4 minutes until golden brown, turning once. Using a slotted spoon, transfer ravioli to a paper towel to drain. Heat dipping sauce and serve along side. Enjoy!

Cheddar Turkey Bake

This is a great way to use up some of that leftover Thanksgiving turkey. This recipe makes 2 - 9 inch square casseroles. So you can enjoy one now and freeze the other. If you want to only make one, just divide all ingredients in half. Enjoy!!

2 cups chicken broth

2 cups water

4 tsp dried minced onion

2 cups uncooked long grain rice

2 cups frozen peas

4 cups cubed or shredded cooked turkey

2 cans condensed cheddar cheese soup, undiluted

2 cups milk

1 tsp salt, optional

2 cups finely crushed butter-flavored crackers (Ritz)

6 Tbs butter, melted

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff rice with a fork.

Divide rice between two 9-inch square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt if desired until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinle over the top.

Cover and freeze one casserole for up to 3 months. Bake the other, uncovered, at 350 degrees for 35 minutes or until golden brown.

To Use Frozen Casserole: Thaw in teh refrigerator for 24 hrs. Remove from the fridge and allow to set for 30 minutes before baking. Bake, uncovered, at 350 degrees for 45-50 minutes or until heated through.

Yields 2-casseroles (4-6 servings each).

Recipe from Taste of Home Freezer Pleasers Cookbook

Acapulco Delight

This is a layered Mexican casserole dish, similar to lasagna. It's easy to assemble and can be made ahead and stored in the freezer. Just let it thaw and then bake as directed below. Enjoy!

1 lb. ground beef
1 small onion, diced
1 pkg taco seasoning
2/3 cup water
flour tortillas (3-4 depending on how deep your dish is)
1 can refried beans
1 pkg flavored rice (I like Korrs Taco flavor)
2 cups shredded cheddar cheese
sour cream
salsa

Preheat oven to 350 degrees.

Brown hamburger with diced onions. Drain well. Return meat mixture to the skillet, add the taco seasoning and water. Stir until meat is well seasoned.

In a separate sauce pan, prepare the rice according to the directions on the package.

Once the rice and meat are ready, it's time to start layering. Start by spraying your cassarole dish (I perfer an 8x8 square or 2.5 liter round) with cooking spray. 

Spread the refried beans on the tortilla and place in the dish.

Next spoon in approximately 1/3 of the meat mixture.

Follow with approximately 1/3 of the rice.

Next spoon in some sour cream and salsa (as much or as little as you like).

Then sprinkle the cheese on top.

Complete at least 2 more layers. (You may be able to have more depending on how deep your dish is. If you want more layers, you will need to adjust the amount of meat and rice you use on each one.)



Once all the layers are complete, bake for 25 minutes, covered with aluminum foil. Remove foil and finish baking for 5 minutes or until cheese is fully melted.

If freezing, make sure to use a dish that has a tight fitting lid.


Serving suggestions: Southwest Salad with Cilantro-Lime Dressing
http://fortheloveofcooking-recipes.blogspot.com/2009/04/southwestern-salad-with-cilantro-lime.html

Chinese Cucumber (or Chicken Salad) Dressing

I love to use this dressing over sliced cucmbers, and topped with toasted sesame seeds. It's great over a bed a iceberg lettuce, mixed with some shredded chicken and a finely sliced green onion. Oh, and don't forget to top your salad. Toasted sesame seeds or fried wontons are a great way to top off your salad.


3 Tbsp sugar
3 Tbsp seasoned rice wine vinegar
3 Tbsp vegetable oil
1 Tsp salt
1/4 Tsp pepper
1 Tbsp sesame seed oil (a little goes a long way, may use less and add more if desired)


Place ingredients in small sealed container. Shake well, and pour over salad or cucumber slices. Top with sesame seeds or fried wontons.




Sited: cooks.com

Veggie Salad in Lettuce Cups

1 large cucumber, seeded and finely chopped

2 small carrots, shredded

12 radishes, coarsely chopped

2 tablespoons Crisco® Olive Oil

1 tablespoon white balsamic vinegar

1 tablespoon lemon juice

3 teaspoons minced fresh thyme

1 teaspoon honey mustard

1/2 teaspoon salt

1/4 teaspoon pepper

8 Boston lettuce leaves

In a small bowl, combine the cucumber, carrots and radishes. In a jar

with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, mustard, salt and pepper; shake well. Pour over vegetables and toss to coat.

For each serving, shape two lettuce leaves into a cup; fill with vegetable mixture.


Sited: Taste of Home

Korean BBQ Flank Steak

Forgot to marinade? No problem! This one only takes 10 minutes.

Marinade
2 Tbsp grill seasoning (McCormick Montreal Steak Seasoning, preferred)
1/4 cup dark soy sauce
1 Tbsp honey
1 tsp red pepper flakes (less if you don't like too much heat)
2 large cloves garlic, chopped
2 tsp toasted (dark) sesame oil
2 green onions, finely chopped
2 Tbsp vegetable oil
2 lbs. flank steak (or you can use a thinly sliced sirloin steak)


In a bowl, combine grill seasoning, soy sauce, honey, red pepper flakes, garlic, sesame oil, green onions and a drizzle of vegetable oil. Coat the steak in the mixture and let stand for at least 10 minutes (but can marinade longer if desired).

Preheat grill (or grill pan if indoors) to medium high. When the grill/grill pan is screaming hot, add meat and cook 5 minutes on each side for medium rare (may need to adjust the cooking time depending on the thickness of the steak).

Remove meat from heat and let stand for 5 minutes. Thinly slice the meat on a heavy angle against the grain (the line of the meat).

Serving Suggestions: white rice & Chinese cucumbers

Alice Springs Chicken (an Outback favorite)

1/2 cup Dijon mustard               salt
1/2 cup honey                          pepper
1 1/2 tsp vegetable oil              paprika
1/2 tsp lemon juice                  8 slices bacon, cooked
4 boneless chicken, skinless   
1 Tbsp vegetable oil
2 cups sliced mushrooms
2 Tbsp butter
1 cup Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded
2 tsp parsley, finely chopped


Use an electric mixer to combine the mustard, honey 1 1/2 tsp oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour 2/3 of the marinade over the chicken breasts and marinate them, covered, in the fridge for about 2 hrs. Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all 4 breasts. (If you don't have an ovenproof pan, transfer the chicken to a baking dish). Use 1 Tbsp of oil in the pan and sear chicken for 3-4 minutes per side or until golden brown. Remove pan from heat, but keep chicken in the pan. As the chicken is cooking, saute the mushrooms in the butter in a small frying pan. Brush each seared chicken breast with a little of the reserved marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper & paprika. Stack 2 pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterrey jack cheese evenly onto each breast followed by 1/4 cup of cheddar. Bake the pan of chicken for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra marinade into a small bowl to serve on the side . Enjoy!

Chicken & Dumplings (or Noodles)

1 1/2 lbs. chicken, cubed              1 small onion, diced
1 Tbsp cooking oil                           2 ribs celery, diced
2 Tbsp butter                                  1 carrot, diced
2 cups chicken broth                  
1 tsp. Old Bay Seasoning
1 can cream of chicken soup
garlic powder, salt & pepper to taste
12 oz Reemes frozen noodles OR
1 pkg Bisquick Complete biscuit mix (I perfer cheese & garlic flavor)



In a large pot, put the cooking oil, butter, onion, carrot, celery. Saute vegetables for 5 minutes, adding Old Bay, pepper, garlic powder. Once veggies are tender, add 1 3/4 cup of the chicken broth. Bring to a boil, then add the diced chicken and the can of cream of chicken soup.
.
IF USING NOODLES: Add the Reemes noodles at the same time as the chicken. Reduce heat and simmer for 20-30 minutes, or until noodles are done. Enjoy!

IF USING DUMPLINGS: Reduce heat to simmer, cooking for 20 minutes. In a bowl, make the Bisquick mix according to directions on the bag. Once mixed, add 1 tsp of biscuit dough at a time to the pot. Gently, spoon the broth over the dough to cook it. Don't stir the dough into the mixture, as they will fall apart. Add as many dumplings as desired. Let them simmer another 5-7 minutes or until they are cooked through. Enjoy!

*If the chicken is getting too thick, add the remaining 1/4 cup of chicken broth.
*You can also add 1/2 cup of frozen peas. Add them at the end of cooking (they only take about 5 minutes to cook).

The Best Cutout Sugar Cookies

This is one of our family's favorite desserts (especially at Christmas). I keep them in an air-tight container and they stay soft and yummy for over a week.



1 cup sugar                        3 1/2 - 4 cups flour                 
2 sticks butter                    1/2 tsp baking soda
2 eggs                                2 tsp baking powder
1/4 cup milk                       1/4 tsp salt
1 Tbsp vanilla



In a large bowl, cream together sugar and butter; add eggs, milk, vanilla. Mix well. In a separate bowl, sift together the baking soda, baking powder, salt & half of the flour (about 2 cups). Blend together with the wet mixture, adding remaining flour until dough is no longer sticky. Cover and let dough stand in the refridgerator for 2-4 hours (You can even leave it overnight if necessary).

When ready to bake:
Preheat oven to 350 degrees. Roll out dough and cut. Bake cookies  for 7 minutes (longer if you like them more crispy). Transfer to a cooking rack. Decorate & enjoy.