December 2012

Cassie-Tostadas
Lindsey-Texas Pulled Pork with Sauteed Apples
Kimberly-Chicken Tikka Masala
Lauri-Spaghetti
JoLayna-Chicken Pesto Calzones

Tostadas

Refried Beans:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and
chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black
pepper
1/8 teaspoon ground cumin, optional
9 cups water

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Chicken:  

3 frozen chicken breasts

1 chopped onion, 

1 can of rotel tomatoes mild

Place all in a pot of water and boil until chicken is cooked through and you can shred it easily.  When I take the chicken out, I take some of the tomatoes and onions with it and mix it into the chicken.

Rice: 

2 cups long grain rice

1 TBS taco seasoning 

1 TBS Butter

1 cup tomato sauce

4 cups chicken broth

Combine rice, butter and seasoning into a medium pot or wide deep pan and cook, stirring constantly, for 3-4 minutes (until golden).  Stir in tomato sauce and chicken broth.  Bring to a boil then reduce heat to low, cover and simmer for 20-25 minutes. Fluff with a fork.

Tostadas:

Corn Tortillas (white or yellow)

Salt

Oil for frying

Heat oil in a shallow pan (add enough oil to make about 1 inch deep. Fry tortillas until crisp and season with salt as soon as you remove them from pan.

Toppings:

Chopped Lettuce

Chopped Tomatoes

Queso Fresco

Good Seasons Italian Dressing mix (made according to package directions, but substituting balsamic vinegar for the white vinegar)

The best part of these tostadas are the tortillas and adding the dressing to the top J  It’s Italian dressing made with balsamic vinegar and it’s what makes these tostadas super tasty! 

Chicken Pesto Calzones

Chicken Pesto Calzones

Makes 10-12 calzones (adapted from mykitchenaddiction.com)

Dough

3 cups lukewarm water

2 tsp dry active yeast

1 tsp sugar

2/3 cup extra virgin olive oil

2 tsp salt

3 cups unbleached bread flour

5 cups white whole wheat flour

Stuffing

22 oz jar Kirkland Pesto

4 chicken breasts, cooked and shredded

3 cups mozzarella cheese

Topping

Extra virgin olive oil (brushed on top)

Italian seasoning (sprinkled on top)

To prepare the dough, combine the lukewarm water, yeast, and sugar in a mixing bowl. Whisk until the yeast and sugar are dissolved in the water. Transfer to mixer and add the olive oil, salt, and bread flour. Stir until the mixture is smooth. Gradually add the whole wheat flour, until the dough starts to pull from the sides of the bowl. Knead until the dough is smooth (3-5 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise for about 1 1/2 – 2 hours.

Once the dough has risen, preheat the oven to 475°F. Lightly grease a baking sheet and set aside. Divide the dough into 10-12 portions and roll out each portion of the dough into a rectangle/oval on a lightly floured surface.

In a mixing bowl, combine the shredded chicken and 2/3 of the pesto jar. With remaining pesto, spread about 1 TBSP of pesto on each calzone surface.  Leave 1 border so sealing the calzone isn’t messy. Then Spoon 1/12 (or 1/10)  of chicken pesto mixture onto half of each piece of dough. Top with ¼ cup of cheese. Fold the dough over the filling and pinch the edges to seal the calzone.

Transfer each calzone to the baking sheet, brush the top with some olive oil and sprinkle with Italian seasoning. Bake for about 12 – 14 minutes until golden on top and cooked through. Enjoy!

Spaghetti and Pear Pomegranate Salad

Spaghetti Sauce:

1 lb. bulk Italian sausage (or MSG free                                              4 bay leaves

            pork sausage                                                                            2 Tbsp sugar

1 ½ c. finely chopped onion                                                               4 tsp dried basil leaves

1 (12 oz) can tomato paste                                                                  2 tsp dried oregano leaves

3 (28 oz) cans Italian-style or plain                                                     4 Tbsp chopped fresh parsley

            crushed tomatoes in puree                                                      2 tsp salt

2 cup water                                                                                         1 (16 oz) pkg. spaghetti

4 tsp minced garlic (4 cloves)

In a large pot, cook and stir the bulk sausage with the onion until the meat is brown; drain fat.  Add remaining ingredients, except the spaghetti.  Bring sauce to a boil; reduce heat.  Partly cover and simmer for 2 hours, stirring occasionally.  (If desired, simmer in a crockpot instead of pot.)  Makes 12 cups of sauce.

Garlic Bread Seasoning

½ cup powdered Parmesan cheese                                                     2 tsp basil

2 Tbsp kosher salt                                                                               2 tsp marjoram

2 tsp oregano                                                                                       2 tsp dried parsley

Shake ingredients together in an airtight container.  Store in the refrigerator for up to 3 months. 

To use:  Mix 1 ½ Tbsp of Garlic Bread Seasoning with ½ cup butter to spread on bread or salmon.  You can also sprinkle this over vegetables, baked potatoes, fish or chicken.

Pear Pomegranate Salad

1/2  cup chopped pecans                                                                     2 ripe pears that are still a little firm

¼ cup sugar                                                                                         Juice of 1 lime

1 head romaine lettuce                                                                        4 ounces crumbled feta cheese

1 (14 oz) bag baby spinach

Seeds from 1 pomegranate (about 1 cup)

Spray a sheet of aluminum foil with nonstick cooking spray and set aside.

Combine pecans and sugar in a small nonstick skillet.  Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes).  Place on the prepared foil and set aside.

Toss together lettuce, spinach, pomegranate seeds, pears, lime juice, and cheese, adding the candied pecans right before serving.  Drizzle Sweet Red Wine Vinaigrette over the salad and serve immediately.

Sweet Red Wine Vinaigrette

½ cup red wine vinegar                                                                       1 tsp kosher salt

½ cup sugar                                                                                         1 tsp coarsely ground black pepper

1-2 garlic cloves, roughly chopped                                                     ½ cup canola oil

Combine vinegar, sugar, garlic, salt, and pepper in a blender and process on high.  Lower speed, and while blender is still running, add oil in a steady stream.  Dressing may be stored in refrigerator about 2-3 weeks.  Shake well before serving

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)

Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 1 cups heavy cream (or Half and Half)

• 1 cup coconut milk (14oz can)
• 1 green bell pepper

Rice:

• 1 cup Jasmine rice (basmati for more authenticity)

• 1 TBS butter
• 1/2 cup chopped fresh cilantro

Directions
1. In a large bowl (or ziplock bag) combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).

2. Preheat a grill for high heat.  Combine 1 cup rice with 21/2 cups boiling water in medium saucepan. Lower heat and simmer for 15 min., stirring once.  Fluff with a fork and add butter and cilantro.

3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).

4. Heat oil in a large heavy skillet over medium heat. Sauté garlic, jalapeno and bell pepper for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce, cream and coconut. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).  *For more spice, double the cumin and paprika in the sauce.

Texas Pulled Pork with Sauteed Apples

Texas Pulled Pork

3 pound pork roast

3/4 cup barbeque sauce

1/4 cup plus 2 T apple cider vinegar 1/4 cup plus 2 T chicken broth 3 T light brown sugar 2 1/4 tsp prepared yellow mustard

2 1/4 tsp Worcestershire sauce 1 tsp chili powder ( I halved this amount) 1 large onion, chopped 1 1/2 tsp garlic, crushed 3 T cornstarch mixed in 1 T water

DIRECTIONS:

1.	Place the pork roast into the slow cooker on top of sliced onions. Pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, and garlic. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours or on Low for 10 hours.
2.	Remove the roast from the slow cooker, and shred the meat using two forks. Thicken sauce with cornstarch mixed in with cold water until it is more of BBQ consistency. Return the shredded pork to the slow cooker, and stir the meat into the juices & cook a little longer.

Sauteed Apples

INGREDIENTS:

1/4 cup butter 8 large tart apples - peeled, cored and sliced 1/4 inch thick 2 teaspoons cornstarch

1/2 cup cold water 1/2 cup brown sugar 1/2 teaspoon ground cinnamon

DIRECTIONS:

1.	In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2.	Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

November 2012

JoLayna- Crockpot Chicken Parmesan Soup w/rolls 
Lindsey- Sweet & Sour Meatballs
Cassie-Lasagna
Kimberly-Taco Soup
Holly-Greek style shrimp and feta orzo with roasted tomatoes
Kristi - honey dijon pork tenderloin
Lauri - Restaurant Chicken Enchiladas
Danelle- Pesto Chicken Pasta
Haley-Pumpkin Bisque in a Bread Bowl

Hearty Meat Lasagna

From "The New Best Recipe," an America's Test Kitchen cookbook
tomato-meat sauce
1 tablespoon olive oil
1 medium onion, chopped
6 medium garlic cloves, minced
1 lb ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup heavy cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained


Ricotta, Mozzarell, and Pasta layers
15 ounces whole milk or 15 ounces part-skim ricotta cheese
2 1/2 ounces parmesan cheese, grated
1/2 cup chopped fresh basil leaf
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, shredded


Directions:
Adjust oven rack to middle position and pre-heat oven to 375 degrees.
For the sauce: Pre-heat the oil in a large saucepan over medium heat. Add onion. Cook until softened but not brown, about 2 minutes. Add garlic, cook until fragrant, about 2 minutes.
Increase heat to medium high. Add meat, salt and pepper. Cook until meat is no longer a raw color, but not browned, about 4 minutes.
Add the cream and simmer until the liquid evaporates and only the fat remains, about 4 minutes.
Add the pureed and drained diced tomatoes. Bring to a simmer; reduce the heat to low and simmer until flavors are blended, about 3 minutes.

For the Layers:.
Mix the ricotta, 1 cup of the parmesan, the basil, egg, salt, pepper in a medium bowl and mix with a fork until creamy and well combined.
Smear the entire bottom of a 13x9 inch baking dish with 1/4 cup of the sauce. Place 3 noodles on top of the sauce. Drop 3 T. of ricotta mixture onto each of the noodles and smear with the back of a spoon.

Sprinkle 1 cup of the mozzarella cheese over the ricotta mixture. Spoon 1 1/2 cups of the meat sauce over the cheese mixture. Top with 3 more noodles. Repeat layering of noodles, ricotta, mozzarella and sauce two more times.
Place the remaining 3 noodles on the sauce, spread with remaining sauce, sprinkle remaining cheese, and parmesan.


Cover with foil and bake 15 minutes.
Remove foil and bake 25 minutes.
Remove from oven and let cool 10 minutes.

Sweet and Sour Meatballs

From the Best Bite's Cookbook

1 lbs meatballs

Sauce:
3/4 C. packed brown sugar
3 Tbsp. flour
1 1/2 C. water or pineapple juice
1/4 C. vinegar
3 Tbsp. soy sauce

1/2 cup green peppers & blanched carrots

In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs, carrots and peppers and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.

Note:  I've doubled the recipe for dinner group

Crockpot Chicken Parmesan Soup

Ingredients:

4 cooked chicken breasts

2 32 oz Italian diced tomatoes
1 t. garlic powder
1 t. basil
1 t. oregano
5 cups water

2 zucchini diced

2 pkg. Lipton noodle soup packet

Parmesan cheese to sprinkle on top

Instructions:

·         Place all ingredients in a crock pot except zucchini, noodles, and parmesan cheese.

·         Cook on low for 6 hours.

·         One hour before serving add zucchini.

·         10-15 minutes before serving add noodles.

·         Sprinkle with parmesan cheese and eat. 

Note: I often place frozen chicken breasts in the crockpot first. I cook on low for 3-4 hours, then cut and return to crockpot. I also strain the fat and keep the broth. Add remaining ingredients (except the soup packet and zucchini—those go in last).

Restaurant Chicken Enchiladas

1 Tbsp butter                                                                 salt and pepper to taste

1/3 cup chopped onion                                                  1 can mild enchilada sauce

2 cups shredded cooked chicken                                    8 flour or corn tortillas

1 (14 oz) can stewed tomatoes                                       1/3 cup or more sour cream

½ cup mild salsa                                                            1 cup shredded Monterey Jack

1 can (4oz) can green chilies                                                    or Cheddar Cheese

¼ to ½ tsp chili powder

Preheat oven to 450.  In large frying pan, melt butter.  Add onion and sauté until softened.  Add chicken, tomatoes, ¼ cup salsa, chilies, chili powder, salt, and pepper to taste.  Heat through.  Keep warm.  Cover bottom of 9x13 in baking dish with 1/3 of the enchilada sauce.  One at a time, dampen each with water and heat on both sides, in a hot ungreased (or slightly greased) frying pan, until soft and pliable.  Place ¼ cup of the chicken mixture on each tortilla and roll.  Place in baking dish.  Top with remaining enchilada sauce, salsa, sour cream and cheese.  Bake, covered, for 15 minutes

Greek Style Shrimp and Feta Orzo with Roasted Tomatoes

Recipe courtesy of Costco

Ingredients:

2 tablespoons olive oil, divided

1/2 medium red onion, diced

2 garlic cloves

4 cups (1 quart) chicken stock

2 cups orzo

2 pints cherry tomatoes, halved

1/2 teaspoon pepper

1/4 cup chopped fresh dill

1 teaspoon grated lemon zest

1/2 cup kalamata olives, sliced

1 lb cooked shrimp

8 oz feta cheese, crumbled

Preparation:

Preheat oven to 400 degrees. Heat medium-size pot over low heat. Add 1 tablespoon oil, onion and garlic. Saute until just softened. Add chicken stock, increase heat to medium-high and bring to a boil. Stir in orzo and bring back to a boil. Reduce heat to low and simmer, stirring occasionally, until liquid is absorbed and orzo is tender. Toss tomatoes with remaining 1 tablespoon oil and black pepper. Place on roasting pan; roast 10 minutes in oven until lightly charred. Add tomatoes, dill, lemon zest, olives, shrimp and feta to cooked orzo. Stir gently until mixed in.

October Exchange

Cassie-CrockPot Lemon Chicken
Kimberly-Mango Chicken Tacos
Lindsey-Spinach and Tomato Tortellini
Haley-Panko Crusted Pork Chops
Holly-Steak Sandwiches
Lauri-Pecan Crusted Salmon
Jami-Crockpot Potato Soup
Kristi-Chicken Manifica and Rice
JoLayna-Lime Baked Tilapia
Danelle-Baked Chicken Taquitos

Crockpot Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 -14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Lime Baked Tilapia and Green Beans

Lime-Baked Fish Fillets (from Lion House Lite Recipe book)

½ cup lime juice (fresh is best)

4 T butter

1 tsp parsley flakes

½ tsp kosher salt

2 clove minced garlic

¼ tsp pepper

8 white fish fillets

Preheat oven to 400 degress. Spray a 9x13 baking dish with nonstick cooking spray; set aside. In a small saucepan, combine all ingredients except fish. Cook over medium heat, stirring frequently, until butter is melted. Arrange fish fillets is prepared dish and pour lime sauce over them. Bake for 20-25 minutes or until the fish flakes easily when tested with a fork. Serve immediately.

Steak Sandwiches

Ingredients:

1 lb USDA Choice Beef Loin Tri Tip Steak

Peppers

Onion

Swiss cheese

Buns

Steak marinade (I don't have measurements since my husband prepared a large batch for all 10 dinners): olive oil, soy sauce, brown sugar, worcestershire, cayenne pepper and chili powder

Peppers & onion seasoning: 1/2 tsp each smoked paprika, garlic salt, pepper

Directions:

Trim excess fat from steak and cut into slices. Marinade steak for at least 8 hours.

Slice peppers and onions into strips and saute in pan with olive oil and seasoning until limp. 

Drain any excess marinade from steak bag before cooking in a separate fry pan with a bit of olive oil over medium-high heat for 2-3 minutes. 

Combine peppers, onions and steak and cook for another 30 seconds. 

Prepare buns to your preference - mayo, ketchup, etc. then add steak, peppers and onions and top with cheese. You could put the sandwiches open face in the oven under broil for a bit to melt the cheese.

Panko Crusted Pork Chops

• coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 cup panko
• 4 boneless pork loin chops (6 ounces each), trimmed of fat
• 1/4 cup vegetable oil
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon brown sugar

1. Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
2. In a large skillet, heat oil over medium. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
3. Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice chops crosswise, and serve with sauce on the side.

Optional-Serve with Napa Salad

• 1/2 small napa cabbage, thinly sliced crosswise (6 cups)
• 1 tablespoon rice vinegar

Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.

Mango Chicken Tacos

2-3 chicken breasts
1 container Mango Chicken Salsa from Costco
1/3 cup brown sugar
Lemon Pepper
Tortillas
Shredded Cheese

Boil chicken, shred and season with lemon pepper. Mix with Mango Chicken Salsa and brown sugar. Serve on tortillas with shredded cheese.

CrockPot Lemon Chicken

3 to 4 pounds chicken thighs
1 (6-ounce) box Lemon Jello powder
3 tablespoons melted butter
1 tablespoon prepared Dijon mustard
1 tablespoon dried minced onion flakes (or one tiny onion, finely diced)

Use a 4 to 6 quart slow cooker. I used a 4-quart for this one, and didn't brown the legs beforehand. The color on the chicken you see up above came only from slow-cooking. If you prefer more of a brown color, or more texture, go ahead and brown beforehand. 

Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. This isn't liquidy at all--- it's sort of a combo between paste and playdough. Smear this onto your chicken the best you can.
Cover, and cook on low for 6 to 8 hours. I cooked our chicken on low for exactly 7 hours, then kept it on the warm setting for another 2 hours.
Serve with mashed potatoes, or rice pilaf and something green.

Whole Wheat Chocolate Chip Cookies

the signature chocolate chip cookies from Kim Boyce’s “Good To The Grain.”

Ingredients

• 3 cups whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 8 ounces bittersweet chocolate, coarsely chopped into 1/4- and 1/2-inch pieces

Instructions

1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper (you can use one to bake the cookies and the other to freeze the cookies).
2. Sift the flour, baking powder, baking soda and salt into a mixing bowl, adding any large bits of grain or other ingredients that remain in the sifter.
3. Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 2 minutes, until just blended. Add the eggs, one at a time, mixing to incorporate after each addition, then add the vanilla extract.
4. Add the flour mixture and beat until barely combined. Stop to scrape down the sides and bottom of the bowl. Add the chocolate and beat on low speed just until evenly distributed.
5. Now scoop your cookies. I like to use an ice cream scoop with a release button, but you can also just use a spoon and your hands to scoop up dough, roll it into a ball and flatten it on the sheet. When you finish, pop the cookies you want to bake into the oven for 15 minutes or so, until the cookies are golden brown on the outsides and fragrant. Let them cool for a bit on a cooling rack, then eat them!
6. If you freeze the others, leave them on the sheet in the freezer until frozen and then pluck them into a freezer bag. They’ll keep that way for a month or two.

Chicken Manifica

6 boneless skinless chicken breasts

1 can cheddar cheese soup

1 can stewed tomatoes, undrained

1/4 c. minced onion

1/8 tsp. pepper

1/4 tsp. paprika

1/4 tsp. parsley

1 tsp. basil

1 tsp. salt

Combine all ingredients.  Bake at 350 in a 9x13 baking dish for 30-40 minutes, or cook in a crockpot all day on low heat or 4-5 hours on high heat.  Serve over rice.  Side dishes recommended:  veggies and breadsticks

September 2012 exchange

Lauri-Pork Loin with Chimichurri Sauce
Cassie-Santa Fe Chicken Wraps
Lindsey-Frozen Burritos
Kimberly-Panzanella Salad with Italian Chicken
Danelle-White Chicken Chili
Deanne-Spaghetti with Meatballs

Frozen Burritos

Lime Cilantro Rice

3 cups water

1 T & 1 1/2 t butter

1 1/2 cups long grain white rice

3 T lime juice

3/4 cup cilantro

Bring water to boil, stir in the butter and rice into the water.  Cover, reduce heat to low and simmer runtil the rice is tender about 20 minutes.  Stir in the lime juice and cilantro just before serving.

Buttermilk Dressing

submitted by Melanie

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.

Frozen Burritos
 thesisterscafe.com

1 ½ lbs hamburger (I used Chuck Roast)
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese

Brown hamburger with onion and drain excess grease.  Add remaining ingredients except tortillas and cheese and heat through.  (You may add salt to taste.) Lay out tortillas and divide meat mixture and cheese among them.  Roll up in plastic wrap, place in gallon-sized ziplock freezer bags, and freeze.
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)

Panzanella Salad and Italian Chicken

Panzanella Salad (bruschetta in a bowl)

1 loaf Italian bread, torn into bite-size pieces
1/3 cup olive oil
kosher salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
3 medium ripe tomatoes, cut into wedges
3-5 basil leaves, shredded
3-5 mint leaves, shredded
3 TBS red wine vinegar
¼ cup green onion diced
¼ cup olive oil
1 medium cucumber

Directions

1. Preheat oven to 400 degrees F
2. In a small bowl combine red wine vinegar and green onion
3. In a large bowl, toss bread with 1/3 cup olive oil, kosher salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 minutes; allow to cool slightly.
4. While the bread is in the oven, dice tomatoes and cucumber. Whisk 1/4 cup of olive oil into the red wine vinegar mixture.
5. Gently toss together the bread, tomatoes, cucumber, basil and mint. Toss with the red wine vinaigrette and let stand 5-10 minutes before serving.

---

Italian Chicken

Ingredients

• 1 cup grated Parmesan cheese
• 16oz Italian salad dressing (zesty preferably)
• 1/2 tsp garlic powder
• 6 boneless skinless chicken breast

Instructions

• Place chicken, salad dressing and garlic powder in plastic bag and marinate 1 hour or overnight in salad dressing..
• Place chicken in a greased 9-in. square baking dish. Drizzle chicken with a little marinade and discard the remainder.  Sprinkle with Parmesan cheese (and salt if desired).
• Bake, uncovered, at 35° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 6 servings.

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.

Santa Fe Chicken Wraps

S&W recipe

2 cans black beans

1 can cut tomatoes, drained (reserve ¼ c. liquid)

4 chicken breasts, cooked and diced

1 ½ c. cooked rice

2 tbs veg oil

1 red bell pepper, cut into strips

1 yellow onion, cut into strips

1 pkg taco seasoning

1 ½ c. Monterey jack cheese

Flour tortillas

            *Heat beans, set aside 1 cup

            *Saute pepper, onion, and taco seasoning in oil for 5 minutes.

            *Add reserved liquid, tomatoes, and chicken.  Heat through.

            *Roll rice, beans, and chicken mixture into tortilla for wrap.

August 2012 exchange

Cassie-Ritzy Chicken with Noodles
Lindsey-Baked Barbeque Chicken
Kimberly-Croissant Chicken Salad Sandwich
Haley-Pork Chili Verde
Holly-Thai Turkey Burgers with Peanut Sauce
Lauri-Spicy Honey Chicken
Deanne-Egg Rolls

Ritzy Chicken and Noodles

Ritzy Chicken
6 chicken breasts
2 tbs butter
1 tube ritz crackers
1 lb egg noodles

Thaw chicken, pat dry.  Melt Butter and put in a bowl. Crush Ritz Crackers and place on a plate.

Roll chicken in melted butter, then coat in crackers. Place in 9x13 dish and bake uncovered at 350 for 45 minutes. Remove from oven.

cook noodles according to package

Cream of Chicken Soup

From Food Network Kitchens
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately with noodles and chicken

Spicy Honey Chicken

 8 boneless, skinless chicken thighs                             Rub

(thighs work better in this recipe than                           2 tsp granulated garlic

breasts). About 2 lbs                                                   2 tsp chili powder

                                                                                    ½  tsp onion powder

2 tsp vegetable oil                                                       ½ tsp coriander

                                                                                    1 tsp kosher salt

Glaze                                                                           1 tsp cumin

½  cup honey                                                               ½ tsp chipotle chili powder

1 Tbsp cider vinegar

1. Preheat grill to medium-high heat or about 400 degrees
2. Combine rub ingredients in a small bowl.
3. Trim any visible fat off the chicken thighs, rinse and pat dry with a paper towel.  Drizzle oil over chicken and rub it in with your hands.  Rub the spice rub into the chicken thighs.  Grill for 3-5 minutes on each side.
4. For the glaze:  while chicken is cooking, warm honey in the microwave for about 15 seconds.  Whisk in vinegar.  Reserve 2 Tbsp glaze and brush the rest on the chicken in the final moments of cooking.  Remove chicken from the grill and allow to stand 3-5 minutes.  Drizzle reserved 2 Tbsp of glaze over the chicken while it’s standing.