Red Velvet Cupcakes

Recipe courtesy Terri Wahl

For another by Paula Deen go here

Prep Time:50 min

Inactive Prep Time:30 min

Cook Time:55 min

Level:Easy

Serves:16 cupcakes

Ingredients

For the cupcakes:

• 15 1/2 ounces all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 13 ounces granulated sugar
• 1 1/4 cups buttermilk
• 3 eggs

Directions

2 tablespoons plus 2 teaspoons red food coloring

• 1 1/4 teaspoons vinegar (white or apple cider can both work)
• 1 1/4 teaspoons vanilla extract
• 1/8 cup water

For the cream cheese frosting:

• 1 1/2 pounds cream cheese, room temperature
• 1 pound butter, room temperature
• 2 pounds powdered sugar, sifted
• 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.

Donut Muffins

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else.

As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk

Topping

• 3 tablespoons melted butter
• 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Batter

• 2 ounces butter
• 1 3/4 ounces vegetable oil
• 3 1/2 ounces granulated sugar
• 2 1/2 ounces brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 11 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 8 ounces milk

Topping

• 1 1/2 ounces melted butter
• 1 3/8 ounces Cinnamon-Sugar Plus or cinnamon sugar

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

Deli Boutique Barley Corn Salad

Cooked barley
cooked corn kernals - 1c
purple onion, red and green bell pepper chopped finely - 1/4 c
oil, vinegar, salt, pepper, garlic
piece of sausage or ham
black beans and pinto beans - 1/4 c


Saute meat in oil, add garlic to flavor oil.  Whisk in vinegar, salt and pepper to make a vinaigrette.
Add beans to flavor them.  Mix in onion and peppers, then corn.  Combine with barley and chill.

Cornbread

1/4 cup chopped yellow onion
1 tablespoon butter
2 jalapeños, seeded and minced
1/2 cup fresh corn kernels
1/4 cup chopped pimento
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspooons baking powder
1 1/2 tablesppons sugar
1 teaspoon salt
1 1/2 cup buttermilk
2 eggs
3 tablespoons melted butter

Preheat oven to 425 degrees. Sauté onion in butter. Remove from heat, and add jalapeños, corn and pimento. Mix dry ingredients in bowl. In another bowl, combine buttermilk, eggs, and melted butter. Combine corn and liquid mixtures, then add to dry ingredients. Don’t overmix. Bake in greased 9- by 9-inch pan 25 to 30 minutes. Note: Stale cornbread works well in black-eyed pea pie, so make cornbread a few days ahead of time.

Festive Milk Punch

Recipe from Rebecca Rather of Rather Sweet Bakery and Cafe, Fredericksburg.

1 1/2 gallons premium-quality vanilla ice cream
1 quart whole milk
2 cups bourbon
1 cup rum
1/4 cup brandy
nutmeg, for dusting

Remove ice cream from freezer and let sit at room temperature until it begins to soften, 15 minutes or more (cut into chunks to speed process). Put milk, bourbon, rum, and brandy in a large punch bowl and stir to combine. Spoon ice cream into bowl and stir lightly so that some is mixed in and some floats on top. Dust with nutmeg and serve immediately.

Makes about 30 eight-ounce cups, or almost 2 gallons.

Recipe from Rebecca Rather’s The Pastry Queen: Royally Good Recipes From the Texas Hill Country’s Rather Sweet Bakery & Café (co-written with Alison Oresman and published by Ten Speed Press).

Chocolate Meringue Cookies

3 egg whites
1 c 10x sugar
1/2 c saltines
1 c saltines
1 c chocolate chips (melted)

beat egg whites tp stoff mpt dru  Add in sugar, spoon in saltines, add chocolate.  Cook 12 mins at 340 on greased cookie sheets.

My Blueberry Muffins with Streusel Topping

Ingredients:

4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries Streusel:  2T flour + 5 T sugar + 2T butter + 1/2t cinnamon

DIrections:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2.	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Streusel: Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
4.	Bake in preheated oven for 20 minutes.

My Chili

10 c (serves 8)

1T olive oil
1 onion diced (1 c)
1 red bell pepper, diced (1c)
2 carrots diced (1/2 c)
2 t ground cumin
1lb ground turkey
28 oz can crushed tomatoes
2 c water
1 chipotle chile in adobo sauce, seeded and minced
2 t adobo sauce from teh can of chiles
1/2 t dried oregano
s/p
15 oz can black beans, drained and rinsed
15 oz can kidney or pinto beans, drained and rinsed
15 oz can "turkey chili"

Heat oil in large pot over med heat.  Add onion, bell pepper and carrots, cover and cook, stirring occasionally til vegs are soft, about 10 mins.  Add cumin and cook, stirring for 1 min.  Add the meat, raise the heat to high and cook, breaking up the meat until no longer pink.  Stir in tomatoes, water, chipotle and adobo sauce, oregano and s/p.  Cook partially covered, stirring occasionally for 20 mins.  Stir in beans and cook, partially covered 20 more mins.  Season to tast with s/p.

Tj's Chicken Serenada

Seasoned chicken breasts with coco caribe sauce topped with poblano peppers.

grilled chicken breat seasoned with garlic, pepper, lemon and salt

Chinolatino sauce:  the brown sauce
tomatoes                 olive oil
water                      brown sugar
garlic                      soy sauce
pineapple juice
scallions                 ginger
cilantro                   sesame seeds
salt                          jalapeno peppers
rice starch

Coco Caribe Sauce:  the green sauce
coconut milk               water
cilantro                        brown sugar
lime juice                     olive oil
parsley                         salt
lemon juice                  scallions
garlic
red chili pepper            pepper
rice starch


Red bell peppers - grilled, on top
Yellow bell peppers - grilled, on top
Onions - grilled, on top
Poblano peppers - on top

Baked White Fish Fillets

1 small white onion, thinly sliced

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1-1/2 lbs fish fillets, such as haddock, cod or sole

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1/4 tsp salt

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1/4 tsp freshly ground black pepper

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Juice of 1 medium lemon (about 1/4 cup)

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1/2 cup water

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1/2 cup white wine (optional)*

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1 tsp paprika

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1 cup sliced mushrooms

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1 tbsp dried oregano (preferably Greek rigani)

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Fresh oregano sprigs for garnish

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Lemon wedges for garnish

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Preparation

1. Preheat the oven to 400° F. Lightly coat a 9-x-13-inch baking pan with olive oil cooking spray.

2. Arrange the onion slices on the bottom of the pan. Place the fish on top and sprinkle with salt and pepper.

3. In a small bowl, combine the lemon juice, water, and wine (if using), and beat lightly with a fork. Pour this mixture over the fish, and sprinkle with paprika. Cover with sliced mushrooms, and sprinkle with oregano.

4. Cover with aluminum foil, and bake for 30 minutes, or until the fish easily flakes with a fork.

5. Transfer the fillets to a platter, garnish with fresh oregano sprigs and lemon wedges, and serve.

Yield

4 servings

Tuscan Tomato Soup

2 tbsp olive oil

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1 small onion, finely chopped

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2 garlic cloves, crushed

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1-1/2 lbs ripe plum tomatoes

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3-3/4 cups chicken stock

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2 tsp tomato paste

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Salt

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Freshly ground black pepper

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1/2 ciabatta loaf, crusts removed

12 basil leaves, shredded

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Extra-virgin olive oil, to serve

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Preparation

Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan. Stir in chicken stock, tomato paste, salt and pepper and a little sugar, if desired. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Just before serving, break bread into bite-size pieces and divide among four warmed serving bowls. Stir basil into soup and ladle soup over bread. Drizzle with a little extra-virgin olive oil and serve.

Yield

Makes 4 serving

Roasted Chicken Breasts with Salsa Verde

3 tbsp salt-cured capers, rinsed and drained

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2 oil-packed anchovy fillets, rinsed and chopped

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3 or more cloves garlic, chopped

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1 tbsp fresh lemon juice

Grated zest of 2 lemons

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1/3 cup extra-virgin olive oil

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2-1/2 cups fresh flat-leaf parsley

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Extra-virgin olive oil for brushing

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Preparation

Preheat an oven to 400 degrees E

To make the salsa verde, in a food processor, combine the capers, anchovy fillets, garlic, lemon juice, and three-fourths of the zest. Purée until smooth. Add the 1/3 cup olive oil and process again until smooth, scraping down the sides of the bowl as necessary. Add the parsley and pulse until combined.

To stuff each chicken breast, gently pull the skin from the meat and tuck one-sixth of the salsa verde in the pocket that forms between them, distributing the salsa evenly. Arrange the stuffed chicken breasts in a baking dish and brush them with a little olive oil.

Roast until the chicken breasts are tender, about 30 minutes. Remove from the oven and place on individual plates or a platter. Scatter the remaining lemon zest over the top and serve.

Yield

serves 4 to 6

Chicken Burritos (from Peapod)

black beans
poblano chile peppers
corn 
red sweet peppers
spicy julienned chicken breasts
couscous 
whole wheat flour tortillas
salsa and lime wedges alongside
   
Cover with foil and bake in a preheated 350 oven for 20-25 minutes or until temperature reaches 165. If from frozen, 30-40 mins
Microwave: 3-5 minutes or until temperature reaches 165.

North African Meatballs

Prep Time: 25 min

Cook Time: 45 min

Serves: 4 servings

For the North African Sauce:

• 2 tablespoons olive oil
• 1/2 small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• 1/2 cup pitted and chopped briny olives
• 1/2 cup white wine
• 1/4 cup chicken stock or broth
• 1 (14-ounce) can crushed or diced tomatoes
• 1 teaspoon light brown sugar
• 1/2 teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper

For the Meatballs:

• 1 egg
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• Pinch ground cinnamon
• 3/4 pound ground beef
• 1/3 cup finely ground rolled oats or fine bread crumbs
• Salt and freshly ground black pepper
• 3 to 4 tablespoons vegetable oil, for cooking
• 4 tablespoons chopped fresh parsley leaves
• Couscous with Dried Dates, recipe follows

Directions

To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.

Couscous with Dried Dates:

• 1 cup water
• 1 cup chicken stock or broth
• 1 tablespoon olive oil
• 1/4 cup finely chopped dried dates
• 1 cup quick-cooking couscous
• Salt and freshly ground black pepper

Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Transfer to a serving bowl and serve.

Yield: 4 servings

60 Classic Cocktail Recipes

10 Top Holiday Cocktails

10 Easy Make Ahead Appetizers

Ann Richards’ Wonton Ravioli with Lemon Cream Sauce

1/2 pound ground chicken
2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoon clarified butter
3 tablespoon flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.

To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.

To serve place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

CROCK POT CHICKEN CACCIATORE

Printed from COOKS.COM

---

3-4 lbs. boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving

Place sliced onions on bottom of crock pot. Add chicken. Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.

Sugar Cookies (Real Simple)

Makes 36 medium cookies Hands-On Time: 25m Total Time: 1hr 15m Note: Total time includes cooling time

Ingredients

• 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Coarse sanding sugar or turbinado sugar (optional)

Directions

1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.
5. Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
6. Store in an airtight container at room temperature for up to 1 week.

Fish Chowder Shipboard

serves 6-8
70 mins

5 carrots, peeled and sliced 1/2"
3 celery stalks, sliced 1/2"
2# potatoes, peeled and cut into 1" cubes
4 med onions, peeled thin sliced
2 bay leaves
3 whole cloves
1 T dried dill
2-3t salt
1 t pepper
4 c water
2 c white wine
4# boneless skinless firm white fish (cod, halibut) cut into 2" pieces
2 c evaproated milk ("cream")
1/2 c flour
4T unsalted butter

Put vegs in large kettle.  Add bay and cloves tied in cheesecloth, dill, salt, pepper and water.  Bring to boil over high.  Lower heat and simmer until vegs are barely tender about 20 mins.  Remove cloves and bay leaves.  Add wine and fish ans tir gently to combine.  Turn off heat, cover pot and let stand 10 mins.  Stir cream into flour gradualy, mixing until smooth.  Gently stir mixture into kettle, keeping fish intact.  Return to heat and simmer gently until thinkcned, about 3-4 mins.  Add butter, season with s/p.  Serve immediately with a white CA Semillon or Bordeaux.

Clam Chowder Shipboard

4 doz hard shell clams, scrubbed or 1 quart shucked cooked clams in their broth
1/4# salt pork or 6 slices turkey bacon
1 onion coarsely chopped
6 med potatoes, peeled and cut into 1/2" dice
2 c milk
2 c evaporated milk
6T (3/4stick) Smart butter
s/p

Put hard shelled clams in large pot iwth 1 c water, cover, boil and cook til shells open about 10 mins.  Allow to cool then shuck and reserve.  Pour off and reserve broth, taking care not to disturb any sediment at the bottom.

Cook bacon in large saucepan over med heat.  Add onion and some evoo and cook, stirring until tender.  Add potatoes to the pan and stir well.  Ad clam broth and water to just cover potatoes.  Simmer until potatoes are tender.

Portugese Sausage & Peppers (Linguica)

serves 6
45 mins

1.5 - 2# linguica
4-6T water or white wine
3-4T evoo
1 large onion, in 1/8" slices
4 green or red bell peppers, sliced
2 garlic cloves, fine chopped
1/2t oregano
s/p
2-3t red wine vinegar

cook sausage in water over med heat until liquid gone and meat sizzles.  Cont to cook, turning once until browned, all over.  Remove and set aside.  Cool and cut to1/2" slices.  Remove any fat, add evoo.  Add vegs and herbs and cook stirring until tender, about 10 mins.  Return sausage to pan and simmer.  Season with s/p and vinegar and serve with red Zinfandel wine.

Banana Crisp

Serve with yogurt or ice cream.
Serves 4-6.

4 large firm ripe bananas
1T lime or lemon juice
grated nutmeg
1t grated lime or orange rind
3T brown sugar

Topping:
1/2 c flour or mix of flour and oatmeal
1/4 c brown sugar
1/4 c butter (1/2 stick) COLD

400 oven.  Butter a 9" pie pan or shallow baking dish.  Peel bananas and slice on diagonal in 1/4" ovals.  Arrange in single overlapping layer and sprinkle with juice, nutmeg, rind and sugar.  Make topping by mixing ingreds in a bowl to coarse crumbs.  Sprinkle evenly over bananas.  Bake until juices are bubbly and topping is crisp and brown, about 20 mins.

Hearty Minestrone

Serves 6
Prep 30, Cook 60

Soup improves with age!
2T evoo
1# portuguese or Italian sausage, sliced
1 large onion, coursely chopped
2 carrots, sliced
1 celery stalk with leaves, sliced
2 garlic cloves chopped
1/2t thyme dried
1/2 t rosemary dried
1 t sweet paprika
1/2 head green cabbage, shredded
2 large potatoes, srubbed and cut into 1/2" chunks
16 oz crushed tomatoes
2 x 16 oz canellini, kidney or pinto beans, or chick peas
8c water
1# small tortellini, ravioli, agnolotti or other stuffed pasta, cooked
grated parm, asiago or romano cheese

Heat oil in large soup pot over med heat. Add sausage, onions, carrots, celery, garlic, thyme, rosemary, paprika. Cook until softenend and sausage begins to brown. Add cabbage and potatoes and cook, partially covered, stirring occasionally until cabbage is wilted, abotu 5 mins. Rais heat to high and add tomatoes and juice, beans and water. When boils, lower heat and simmer, stirring occasionally until vegs are tender about 40 mins. Add pasta and simmer 10 mins. Serve with cheese.

Serve with ligh, spicy red from Proence like a Bandol or Chateuneuf du pape or a chianti.

Chicken Jambalaya

Serves 4-6
Prep 20 mins
Cook 40 mins

2T veg oil
2# chicken, cut up and deboned
1c course chopped cooked ham
1/2# spicy smoked sausage, sliced
2 med onions coarsely chopped
1 green bell pepper, coursely chopped
3 celery stocks with leaves, fine chopped
1 t dried marjoram
1 t dried thyme
1 bay leaf
2 x 16 oz cans whole tomatoes coarse chopped with juice
1 t tobasco
2 c chicken broth or water
2 c uncooked white rice

Heat oil in large deep skillet over med heat. Add chicken and brown lightly all over. Remove. Add ham, sausage, vegetables and herbs and cook, stirring til vegs are softenened. Stir in tomatoes and simmer 5 mins. Add tobasco and broth. Boil, then add rice and reserved chicken. Lower the heat and simmer until tender. 30 mins.

Serve with an earthy white wine: Rhone or California Syrah

Stove Top Corn Bread

Serves 2-4
Cooking 25 mins

1 c white or yellow cornmeal
1/2t baking soda
1/2t salt
1 large egg
3/4c milk or plain yogurt
1/4c veg oil or melted butter

Mix dry ingreds in a bowl. Make a well in the center and break egg into it. Beat lightly with fork and add milk and half the oil and incorporate with a few swift strokes. Heat heave 10-12" cast iron skillet over moderate heat. When skillet is hot, pour in the rest of the oil and heat til it shimmers. Pour in the batter. When sizzling stops, cover skillet and turn heat to low. Cook until edges brown and top is dry to touch, about 15 mins. Slid spatula under bread and turn. Cook til bread springs back when touched, about 5 mins.

One-Pot Hungarian Chicken with Dumplings

serves 4
Cooking 45 mins

Rust red chicken stew warms the belly on a chilly night.

3-4lb frying chicken cut up (or 3# chicken pieces)
s/p
2 T veg oil
1 med onion
2 med carrots, peeled, sliced 1/4" thick
2 red or green bell peppers, stemmed, seeded and sliced 1/4" thick
2 garlic cloves, chopped
3 T sweet paprika
1/4t cayenne
1 bay leaf
1 t dried oregano
3 T flour
14 oz can whole tomatoes
12 oz can beer

DUMPLINGS
1.5c flour
1T baking powder
1/2t salt
3/4 c milk
3 T veg oil or melted butter
2-3 drops tobasco

Season chicken with s/p.  Heat oil in skillet over med-high.  Add chicken and brown.  Set aside.  Lower heat to med.  Add vegs, herbs to pan and cook, stirring 5 mins.  Add flour and cook, stirring 2 mins.  Add tomatoes and beer and stir, scraping browned particles stick to pan.  Return chicken and cook til tender (25 mins).  Skim off fat.  Make dumpling batter.

Mix flour, baing pwder, salt in mixing bowl.  Add milk oil and tobasco, stir till moist.  Drop tablespoonfuls 1" apart on surface, cover and cook without lifting lid, 15 mins.

Steamers with Bay Leaves

Serves 4-6
Prep under 30 mins

5# soft whell clams, scrubbed
1 c dry white wine
4-5 bay leaves
lemon wedges
melted butter

Put clams, wine, bay leaves in large pot with tight fitting lid. Bring liquid to boil over high and cook til clams open. about 10 mins. Scoop clams into large bowl, discarding any closed ones, and reserve broth. Pour broth into mugs, taking care not to get the sediment. Seve lcams iwth lemon wedgs, mugs, and melted butter. Big bowl for shells.

Serve with Beef stew, sauteed apples/pears, cabbage salad.

Mussels with Herbs

Serves 6
Under 30 mins

2 T evoo
1 med onion, fine chopped
1 t dried marjoram or oregano
3 T chopped fresh parsley
1 garlic clove, fine chopped
1/2 c white wine
3 doz mussels, scrubbed and debearded
French Bread

Heat oil in saucepan large enough to hold all mussels, over med, then add onion and saute 5 mins til soft. Stir in herbs and garlic and add wine and mussels. Cover and increase heat to high. Steam til mussels open, about 5 mins. With slotte spoon, trf to large serving bowl, discarding any unopened ones. Pour cooking juices over mussels, taking care not to disturb sandy sediment in the bottom. Seve immediately with hot french bread to soak up the juices. Serve a dry white like Muscadet or Sauvignon Blanc.

Buttered Orange Scallion Cabbage

Serves 4
2 T butter
1/2 med cabbage, cut into bite sized triangles (about 5c)
salt
1/4 c OJ
2-3 scallions

Melt butter on medium. Add cabbage. salt lightly and toss. Add orange juice, cover pan and cook 5 mins, stirring occasionally. Add sliced scallions, cover and cook 5 mins.

Mushroom Sauce

makes 3 c

2T butter
1T evoo
1 garlic clove minced
1/2t dried thyme
1/2t dried marjoram
1# fresh shiitake or button mushrooms, no stems, sliced OR
6 oz dried shiitake soaked in warm water and drained trimmed and sliced
s/p
1/2c beef broth
1c dry red wine

melt butter and evoo in large skillet over med high heat. Add garlic and herbs. Stir, add usrhooms and toss to coat. Reduce to med heat, cover, cook stirring occasionally about 5 mins. Season with s/p, add liquids. Bring to boil, reduce by half.

BBQ/Roasted Fish with Potatoes and Vegs

Serves 4-6
Cooking 40 mins
Grouper, Pompano, Sea Trout, Red Snapper

4-5# whole fish, or 2x 2-3# fish cleaned
salt, paprika, olive oil
1 garlic clove fine chopped
1 t oregano
6T lemon juice (2 lemons)
4-6 med potatoes peeled and sliced
1 med onion thin sliced
2-3 firm ripe tomatoes, cored and sliced
2 med cucumbers, peeled and sliced
2 oranges, sliced

Slash fish. Rub with salt, paprika, garlic, oregano. Drizzle on oil and lemon juice and rub into fish slashes. Marinate 15 mins. Use 2 layers of heavy foil about 18" square. Oil top sheet. Arrange potaton and onion overlapping on foil leaving margin all around. Sprinkle with salt, paprika and 2 T oil. Place fish on vegs. Cover with tomato and cucumber slices, sprinkle with salt and drizzle oil. Finish with layer of orange slices. Enclose in foil, folding over edges to form tight seal.

Place packet on grill, covr and cook until fish tests done and potatoes are tender, about 40 mins. Serve with white Rhone or a light red like Chianti or Zinfandel.

Grated Gazpacho

Serves 4-6

3 cucumbers
3-4 ripe tomatoes
2-3 green and red bell pepper
1 med mild onion
1 garlic cloves fine chopped
3-4 c tomato juice or v-8
1/4 c red wine vinegar
1/4 c oilive oil
tobasco
salt
chopped fresh basil, parsley or tarragon
croutons
(opt glass of dry sherry)

Scoop out all seeds. Grate. stir in other ingredients. Season. Add a few ice cubes.

Liquado - Mexican smoothie

Serves 1
1 med banana or papaya or melon or peaches or berries
1/2 c plain yogurt
1/2 c pineapple juice
1 T brown sugar or honey
1 T fresh squeezed lime or lemon juice
3-4 ice cubes

Fresh Lime Pie

Makes 8-9" pie

Graham Cracker Crust:
2c crumbs (about 11 crackers) or other crisp cookie crumbs
2T sugar
1/2 c (1 stick) butter, melted

Filling:
14oz can sweetened condensed milk
1/2 c fresh lime juice (about 6 small limes)
Grated rind of 1 lime (1t)
2 eggs, separated
1/2 t vanilla
1 T sugar

325 oven. Crush crackers in zip lock bag. Put in bowl with sugar ane melted butter. Pres into pie pan and chill 15 mins. Bake til firm and crisp (about 10 mins). To make filling, whisk milk, lime juice, rind in a bowl til blended. Add egg yolks and vailla and beat until smooth and thick. In separate bowl, beat whites til they hold soft peaks. Sprinke sugar on whties and continue beating til stiff. Fold into lime mixture and turn into pie shell. Bake until filling is set about 15 mins. Cool.

Cinnamon Swirl Bread

Cinnamon Swirl Raisin Bread - for Bread Machine Recipe #22179 at Recipezaar.com

I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

Publish Post

by Lane

3¾ hours | 3 hours prep

SERVES 15 , 1 loaf

• 1 large egg, room temperature plus
• 1/4 cup milk
• 3/4 cup water
• 1/4 cup softened butter
• 1/3 cup sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 2 teaspoons active dry yeast
• 1/2 cup raisins
• 1/3 cup butter, melted and cooled
• 1/3 cup sugar
• 3 teaspoons cinnamon
• 1 egg white
• 1 1/2 teaspoons sugar

1. Put milk and egg into measuring cup.
2. Add enough tepid water to make 1 cup.
3. Pour into bread machine pan.
4. Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
5. Set bread machine to dough cycle.
6. Add raisins at the beep.
7. Remove the dough at the end of the dough cycle.
8. Roll dough to 10x12 rectangle.
9. Brush egg white on surface of dough.
10. Brush with melted butter.
11. Combine cinnamon and sugar.
12. Sprinkle over dough; leaving about 1 inch on each edge.
13. Roll from short side.
14. Pinch where it meets and roll ends under.
15. Place in loaf pan.
16. Cover with cloth and let rise for about an hour.
17. Preheat oven to 350 degrees.
18. Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
19. Bake at 350 for about 35 minutes.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Kimmey's Grandma's American Goulash

pasta shells
ground turkey
stewed tomatoes + juice
onion
garlic
basil
oregano
salt
pepper
cheese

cook pasta, saute onion until tender, brown meat in same pan. Add tomatoes and spices and simmer. Put it all together with cheese in a baking dish. Bake at 400 for 20 mins.

Vitamix Peach Champagne Punch

Yield: 6 cups (1.4 l)
Speed: Variable
Time: 15 to 20 Seconds

Ingredients
1 cup (240 ml) white grape juice or white nonalcoholic wine
1 cup (248 g) canned peaches, with juice
2 cups (348 g) peach nonfat frozen yogurt or ice cream
Club soda as needed
Ginger ale as needed

Directions
1. Place first three ingredients in the Vita-Mix container in the order listed and secure the lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 15 to 20 seconds
5. Pour into a punch bowl and fill with club soda and ginger ale.

Vitamix Crabmeat Spread

Yield: 2 1/3 cups (560 ml)
Speed: Variable
Time: 5 to 10 Seconds

Ingredients
1/4 cup (60 ml) lowfat milk
8 ounces (227 g) light or nonfat cream cheese, room temperature, cut in four pieces
2 teaspoons lemon juice
1 clove garlic, peeled
1/4 teaspoon salt (optional)
pepper, to taste
1 cup (135 g) crab meat or imitation crab meat

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 3 or 4.
4. Blend for 5 to 10 seconds or until chunky. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients. If necessary, use the tamper to press any ingredients into the blades while processing. Do not over mix.

Note: Refrigerate in airtight container.

Health Classification: Low Carb

Meal Type: Appetizers

Vitamix Ice Cream

Yield: 3 1/2 cups (840 mL)
Speed: Variable to High
Time: 30 to 60 seconds

Ingredients
1 cup (240 ml) skim, 1% or 2% milk
1 pound (450 g) frozen unsweetened strawberries
1/3-1/2 cup (66-100 g) sugar or other sweetener to taste
1/2 teaspoon vanilla flavoring

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately.

Note: If mixture has the consistency of a milkshake, firm it up by quickly adding a cup of frozen ice cubes. Process until smooth.

California Roll Rice Salad

"A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise."

Ingredients:

1/2 cup uncooked white rice 1 cup water 1 small head iceberg lettuce, shredded 1 English cucumber, cut into 1 inch strips 2 avocados - peeled, pitted, and cubed 2 cups shredded imitation crabmeat

2 teaspoons wasabi powder, or to taste 1 tablespoon mayonnaise 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 tablespoon white sugar 1 teaspoon sesame oil

Directions:

1.

Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

2.

In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side. (I used a bit of dry sherry and white wine vinegar in place of rice vinegar. Wasabi paste (1tsp) added some grated ginger to the dressing, crumbled Nori papers and topped it with toasted sesame seeds! ... nixing the lettuce as it tends to get way too limp ... I now use this dressing on fish, and numerous other things. IT'S THE BEST!)

Japanese Sunomono Cucumber Salad

"These thinly-sliced marinated cucumbers make a refreshing addition to a salad, or a nice side dish for a barbecue. We think they 'd even be great on an open face sandwich on pumpernickel or rye bread."

Ingredients:

2 large cucumbers, peeled 1/3 cup rice vinegar 4 teaspoons white sugar

1 teaspoon salt 1 1/2 teaspoons minced fresh ginger root

Directions:

1.

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

2.

In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving. (I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds.)

Glorious Sponge Cake

Ingredients:

6 eggs 1 cup white sugar 1/4 cup water 1 teaspoon lemon extract

1 teaspoon lemon zest 1 cup cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt

Directions:

1.	How to Guide to Sponge Cakes. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2.	In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3.	Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

2 Egg Sponge Cake

2 egg yolks
2/3 c. cold water
1 1/4 c. sugar
1 1/2 c. flour
1/4 tsp. cream of tartar
1 tsp. lemon extract
2 egg whites

Beat egg yolks and cold water until they make 1 quart in volume. Keep beating and slowly add sugar, beat for 8 more minutes. Continue beating and add in flour, cream of tartar and lemon extract. In a separate bowl beat egg whites, until stiff. Fold into other mixture. Pour into sponge cake and bake at 350 degrees for about 45 minutes.

Chocolate Sponge Cake Cut Outs

Makes 10 to 12 servings

Butter or cooking spray
6 eggs, separated
3/4 teaspoon cream of tartar
2/3 cup sugar, divided
1 teaspoon vanilla
1/2 cup unsweetened cocoa (baking cocoa)
1/4 cup all-purpose flour
1/4 teaspoon salt

Filling of your choice (see options list)

Lightly grease or spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

Beating Eggs: In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. To test, rub just a bit of the egg white-sugar mixture between thumb and forefinger to feel if sugar has dissolved. Set aside.

In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup sugar and vanilla until blended. In small bowl, stir together cocoa, flour and salt. Sprinkle over reserved beaten whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk and cocoa mixtures into whites. Pour into prepared pan. Gently spread evenly.

Bake in preheated 400° F oven until top of cake springs back when lightly touched with finger, about 10 to 12 minutes. With spatula, loosen cake from sides of pan. Turn out cake by inverting pan over wire rack. Carefully pull waxed paper off bottom of cake. Cool completely.

Using cookie cutters, cut shapes from cooled cake, making sure there are at least 2 of each shape. Spread or top one side of a cake shape with filling ingredients. Cover it with another cake piece of the same shape to make a sandwich. Repeat until all shapes are used.

Tips for beating egg whites:
• When you’re going to beat egg whites, take the eggs out of the refrigerator and carefully separate the yolks and whites (see the next tip). Then, let the whites sit at room temperature about 20 minutes. Warming the whites just enough to take the chill off helps the whites beat up to the best volume.

• Both fat and salt make it hard for egg whites to beat up well. Use an egg separator or a funnel to carefully separate egg whites and yolks so that no fat from the yolk gets into the whites. Use a clean glass or metal bowl for beating because plastic bowls can absorb fat and hold it in their pores. Add salt to the recipe’s dry ingredients or to the yolks, not to the whites.

• Be sure to use the amount of cream of tartar, vinegar or lemon juice called for in the ingredient list. These are all acids. Acids help egg whites to hold air.

• Sugar helps prevent overbeating in egg whites and helps make the foam stable. It’s important to add the sugar slowly, about 1 to 2 tablespoons at a time.

• Test egg whites to see if they’re beaten just right to make a dish puff. Turn off the mixer and tilt the bowl a little. If the egg whites slip and slide, beat a little more and test again. Stop beating when the beaten whites stop slipping and sliding. Don’t let beaten egg whites sit too long. If you do, the air will escape and some of the whites will turn liquid again.

• Try not to overbeat egg whites. Beating too much causes the whites to lose air so a recipe won’t puff as it should. Overbeaten whites also form dry, brittle clumps that don’t mix well with other ingredients.

• When baking, preheat the oven. Use the right size baking dish or pan for the recipe. It’s easier for air-filled whites to climb up a rough surface than a slick one. So, don’t grease the dish unless you also dust (sprinkle) it with a dry ingredient, like sugar, nuts, corn meal or bread crumbs. Place the baking dish on a rack in the lower third of the oven. All these things help the air bubbles to expand and make the recipe rise in volume.

Tips for beating egg yolks:
• It’s hard to overbeat egg yolks. It takes about 3 to 5 minutes of beating with an electric mixer on high speed to beat yolks enough for most recipes. Stop beating when the yolks are thick and they turn a pale lemon-yellow color. Turn off the mixer and lift the beaters a little. If the yolks flow back into the bowl in ribbons, they’re done.
For fillings, choose foods the family likes. Possibilities include:
• ricotta and/or mascarpone cheese and chopped fresh fruit, chopped Maraschino cherries or dried fruit bits
• softened cream cheese or whipped cream cheese and fruit preserves, jam or jelly
• fruit butter, such as apple butter
• fruit-flavored yogurt
• peanut butter and sliced bananas
• softened ice cream and chopped nuts
• softened sherbet or frozen yogurt
• marshmallow fluff with mini chocolate morsels

Cherry Tomato Corn Salad*****

Ingredients:

1/4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1/2 teaspoon salt

1/4 teaspoon pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup chopped seeded peeled cucumber

Directions:

1.	In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste (SKIP OR JUST A SMIDGE)
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts (SKIP OF COURSE!)

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.

Chicken 3 Bean Stew

1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 bay leaf
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

Chicken and Apple Sausage Grill with Lime Marinade

Ingredients

* 1 recipe Herbed Dipping Sauce (see recipe below)
* 4 medium skinless, boneless chicken breast halves (about 1 lb. total)
* 2 tablespoons olive oil
* 2 tablespoons finely chopped green onion
* 1 tablespoon lime juice
* 1 tablespoon snipped fresh Italian parsley
* 1 tablespoon snipped fresh oregano
* 1 clove garlic, minced
* 8 ounces apple-flavored smoked chicken sausage or smoked sausage, halved lengthwise and cut into 3/4-inch pieces
* Grilled lime wedges

Directions

1. Prepare Herbed Dipping Sauce. Cover and refrigerate.

2. Cut chicken into long strips, about 1/2 inch thick. Place in a medium bowl. For marinade, combine the olive oil, green onion, lime juice, parsley, oregano, and garlic. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for 2 to 8 hours.

3. Drain chicken, discarding marinade. Thread strips of chicken and sausage onto 6 long skewers.

4. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink, turning to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill. Serve with Herbed Dipping Sauce and grilled lime wedges. Makes 6 servings.

Herbed Dipping Sauce: In a small bowl combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped green onion and/or chives, 1 tablespoon lime juice, 1 clove minced garlic, 1 tablespoon snipped fresh Italian parsley, and 1 tablespoon snipped fresh oregano.

Baked Greek Chicken with Potato-y Sauce

This is a common meal in Greece and smells delicious while it is cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano. Bake at 350 degrees F, until tops of chicken
are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren’t at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread or with pita bread.

Serves 4.

ULTRA FAST VERSION USING LEFTOVER ROTISSERIE CHICKEN - A LOW FAT ATHENIAN ROOM MEAL!

heat olive oil + garlic + leftover chicken meat... add water or broth + oregano... meanwhile bake frozen french fries at 450 for 15 mins... then use fries as base and pour chicken and broth over it all.

Crunchy Chicken Strips

Ingredients
Nonstick cooking spray
2-1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels
2/3 cup bottled buttermilk ranch salad dressing
1 lb. chicken breast tenderloins
Bottled buttermilk ranch salad dressing

Directions
Preheat oven to 425 degrees F. Line a 1510x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.

In a shallow dish place the crushed crackers. In another shallow dish
place the ranch dressing. Dip chicken tenderloins into the dressing,
allowing excess to drip off; dip into cracker crumbs to coat. Arrange
chicken in prepared pan.

Bake for 10 to 15 minutes or until chicken is no longer pink (170
degrees F). If desired, serve with additional ranch dressing. Makes 4
servings

Chicken Spiedies

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic — minced or to taste
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts boneless/skinless (cut 11″ squares)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic — mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
3 large red bell peppers — 1/21″ (72 strips)
2 large green bell peppers — 1/21″ (48 strips)
1 large yellow onion — 1/21″ (96 strips)

24 8″ bamboo skewers — soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16″ overall. Cut the chicken breast meat into 1″ squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into “C” shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment’s heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.

Best Hummus Ever

Toast 1 teaspoon cumin seeds in a little skillet until fragrant and dark, about a minute. Pour them into a mortar and pound with a pestle. Add 2 garlic cloves to the cumin and pound them until they become paste. Scrape everything into a food processor and add 1/4 cup tahini, a pinch of cayenne, kosher salt, pepper, the juice of 1 1/2 lemons, and 2 (15-ounce) cans chick peas, drained. (Davis also gives instructions for making this with freshly cooked and hand-peeled dried chick peas, but we haven't gone there yet). Pulse the machine a few times, then add 1/3 cup oil in a steady stream. (This is more than Davis uses, he calls for 5 tablespoons). If it seems too thick, you can thin it out with water, but Daniel uses even more oil.
To serve, spread it on a plate and drizzle on more oil, then sprinkle with a touch more cayenne, black pepper, and salt. Enjoy. And let me know if you think the hummus lives up to the title.

Fast Bruschetta

From Martha Stewart:

Canellini Beans with Herbs
Heat 1 garlic clove + 4 minced anchvy fillets in 2 T oilive oil until fragrant, 1 min. Stir in 19 0z can beans, drained and rinsed, and 1 t each fresh rosemary, sage and thyme. Cook til beans warm. Spoon onto 8 slices bruschetta. Drizzle with EVOO.

Roasted Peppers and Herbed Ricotta
Stir 1 c ricotta + 1/2 t coarse salt + 2 T EVOO + chopped fresh oregano. Season with ground pepper. Spread on 8 slices bruschetta. Cut 1 roasted red pepper into 8 strips. Place 1 strip on each slice. Drizzle with EVOO.

Mini Asian Crab Cakes

Version 1

• 1 tablespoon diced, seeded red jalapeno
• 1 tablespoon diced, seeded green jalapeno
• 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons coarsely chopped cilantro
• 1 large egg, lightly beaten
• 1/4 teaspoon coarse salt
• 1/3 cup coconut milk
• 1 1/2 cups lump crabmeat (about 9 ounces), picked over
• 1/2 cup panko (Asian breadcrumbs), plus more for dredging
• 3 to 4 tablespoons vegetable oil
• 2 limes, halved lengthwise and cut into quarters, for serving
  

1. Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
2. Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.

=========
Version 2

• 8 ounces jumbo lump crabmeat, picked over
• 1/4 cup mayonnaise, plus 3 tablespoons for garnish
• 2 scallions, trimmed and finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons wasabi paste
• 1 teaspoon finely grated lime zest
• 1/2 cup plus 2 tablespoons plain breadcrumbs
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 2 large eggs
• 1/4 cup sesame seeds
• 2/3 cup vegetable oil, plus more if needed
• 1 English cucumber, for garnish
• 1/2 cup drained pickled ginger, for garnish

1. Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
3. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
4. Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
5. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
6. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
8. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Vietnamese Summer Rolls

8 ounces medium raw shrimp, peeled and deveined

3-1/2ounces thin rice noodles (rice vermicelli)

12 rice paper wrappers,* about 6-1/2 inches in diameter

36whole fresh cilantro leaves

4 ounces roast pork or beef, sliced 1/8 inch thick

1 tablespoon chopped peanuts (OMIT)

Lime peel (optional)

Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1 to 2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to small bowl. When cool, slice shrimp in half lengthwise.

Meanwhile, soften rice noodles in medium bowl of hot water 20 to 30 minutes or according to package directions. Drain; cut noodles into manageable 3-inch lengths.

Soften rice paper wrappers in large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork and rice noodles.

Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Place on platter with leaf design on top. Repeat with remaining wrappers and fillings.

Sprinkle Summer Rolls with peanuts. (NOT) Serve with Sweet Sour Dipping Sauce. Garnish with lime peel.

Sweet Sour Dipping Sauce:
1/4 c fresh lime juice
1 T minced garlic
3 T sugar
1/4 c fish sauce
1/2 t crushed pepper flakes

Soak pepper flakes in lime juice for 4 mins first. Then add other ingredients.

Chicken Mushroom Popover Casserole

Browned chicken pieces line a casserole and then a special, savory popover batter is poured over. The batter puffs up and the result is golden hunks of chicken, nested in a crispy, tender golden popover crust. Serve the optional mushroom sauce on the side with a green salad.

2.5# Boned and skinned chicken breast halves cut into 1 inch pieces
s/p
3 eggs
1.5c Skim milk
1 T oil
0.5t salt + 0.25t pepper
1.5c flour
1 T fresh minced parsley
1 can Campbell's 98% Fat-Free Cream of Mushroom soup
0.5c white wine
1 t Fresh parsley minced
0.5c mushrooms sliced
0.5c carrots, diced
1 large potato chopped
1 med onion chopped

Preheat oven to 350F. Saute chicken in nonstick skillet that has been sprayed with Pam, until brown on all sides. Add potatoes, onions and carrots, and cook 10 mins, or until veggies begin to cook. Season with salt & pepper.

Place in a 9x13-inch casserole dish that has been sprayed with Pam.

Blend eggs, milk, oil, salt & pepper, flour and parsley well with a wire whisk. Pour over chicken/veggie mixture. Bake 55-60 mins, or until batter has puffed up and turned golden brown.

Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir over low heat to combine. Stir in mushrooms. Season to taste with salt & pepper and cook to soften mushrooms about 5-10 mins.

Serve sauce on top or on side.

Feta Radish Spread

Martha tells you to make your own pita chips here but I simply ran out of time. I brought my clients store-bought pita chips instead. Another change I made was to use more yogurt (a full 7 oz. container instead of the 1/4 cup she called for) to eliminate the need for olive oil in the spread.

1 package sheep’s milk feta cheese (7 or 8 ounces), coarsely chopped
1- 7 oz. container Greek yogurt (DT: I used low fat)
2 tbsp. fresh lemon juice
3 tbsp. coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced

Pulse the feta, yogurt, and lemon juice in a food processor just utnil the mixture is thick and spreadable, about 10 pulses. Transer to a medium bowl, and stir in the parsley and radishes. Serve with pita chips or crackers. (The dip can be made, without the radishes and parsley, 1 day ahead. Cover and refrigerate. Add parsley and radises just before serving.)

Warm Red-Lentil Dal with Pita Chips

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.Per serving: 189 calories, 5 g fat, 11 mg cholesterol, 25 g carbs, 291 mg sodium, 12 g protein, 3 g fiber

• 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
• One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
• 1 cup water
• 1/2 teaspoon turmeric
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 1/4 teaspoons cumin seeds
• 1/2 teaspoon crushed red-pepper flakes
• 1 large tomato, seeded and finely diced
• 1/4 cup fresh mint, finely chopped
• 1/2 teaspoon coarse salt

In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Bagna Cauda Dip

The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. This is a Martha Stewart spin:

Let mellow overnight. Bring to room temp to serve. Makes 1.25c.

2T unsalted butter
3 large garlic cloves, fine chopped
3 oz anchovie fillets, rough chopped
1/3 c olive oil
1T milk

Melt butter add garlic 2 mins on med-low. Add anchovies and oil, reduce to low. Cook stirring occasionally til soft and lightly browned about 20 mins. Remove from heat, let cool. Add milk, puree til smooth. Store in airtight container up to 4 days.

Yogurt Mint Sauce

8 oz greek style yogurt
3T fine chopped fresh mint
1.5 t fresh lemon juice
1 small garlic clove, minced
store 1 day.

Turkish spices

4.5 t ground coriander
4t ground cumin
1.5t ground nutmeg
1 t ground cinnamon
1/2 t ground cloves
1/2 t cayenne

keeps 3 months

Tomatillo Salsa Verde

1.5# tomatillas, husked
1 jalapeno
1 small yellow onion fine chopped
2 T red wine vinegar
1/4 c fresh cilantro, chopped
s/p

Preheat grill. Rost tomatillos and jalepeno til soft and slightly charred about 20 mins. Set aside to cool. Remove charred skin from pepper/ Half legnthwise, remove seeds. Fine chop, set aside. Chop tomatillos. Place in bowl add pepper, onion, viengar, cilantro. Season with s/p.

Grilled Chutney Cheddar Quesadillas - Martha Stewart

Make ahead, wrap in plastic til ready to grill.
3/4 c Major Grey's chutney
12x 6" flour tortillas
1.5 c sharp cheddar, grated
3/4 c sour cream garnish
Tomatillo Salsa

preheat grill, grill about 2 mins each side.

Menu: Fast Dinners

Mexican
Ponzole (chicken, black beans, hominy, oregano, onions, garlic, chili powder, chicken broth, a little cream, and 1 lime)
+ Rice
+ Quesadillas (salsa and cheese)