May 2012

Cassie-Easier Chicken Marsala

Haley- BBQ Spare Ribs

Holly-Southwestern Stuffed Peppers

Emily-Pork Carnitas

Lindsey- BBQ chicken

Lauri- Orange Chicken with Snow Peas

Deanne- Chicken Ranch Tacos

Southwestern Stuffed Peppers

Ingredients

• 1 cup 
  Harvesty Medley 100% whole grain rice. 1 tablespoon olive oil
  6 scallions, thinly sliced, white and green parts separated
  1/2 pound ground beef chuck
  1 cup frozen corn
  1 4.5-ounce can chopped green chilies
  1 teaspoon ground cumin
  4 ounces Monterey Jack, grated (1 cup)
  kosher salt and black pepper
  4 large bell peppers, halved lengthwise, ribs and seeds removed
  1/2 cup plain low-fat Greek yogurtsalsa, for serving

Directions

• 1. Heat oven to 375° F. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

Easier Chicken Marsala

1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 boneless, skinless chicken breast halves

1 tablespoon olive oil

1 tablespoon butter

1 cup sliced fresh mushrooms

1/2 cup Marsala wine

1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

BBQ chicken

 Marinade

1/2 cup Lemon Juice

1 cup Peanut Oil

1 cup Soy sauce

8 chicken pieces

Place chicken in shallow container with marinade and refriderate at least 2-4 hours.  Grill on medium heat for 15 minutes (7 of each side about).

Glazed Carrots

2 lbs baby carrots

3 T butter

1/3 cup Apricot Preserves

1/4 cup Brown sugar, packed

1/8 tsp ground nutmeg

1/4 tsp salt

2 tsp lemon juice

Cook carrots until tender crisp, about 20 minutes, in large pot boiling water.  Drain.  In separate pan, melt btter over medium heat and add remaining ingredients.  Stir until well blended. Remove from heat.  Toss with carrots.

Orange Rolls

1 T yeast

1 T sugar

1/4 cup warm water let sit until yeast dissolves

1 cup milk

1/2 c butter melted

1/2 c suga

2 eggs

1/2 tsp salt

4 c flour

Stir until well mixed.  Let rise for 2 hours.  mix together: grated rind of one large orange, 1/3 c butter melted, 1/2 cup sugar.  Divide dough in half.  Roll into rectangle shape.  Spread orange mixture on top oand roll like a jelly roll.  Cut into sliveces and put into muffin tins.  Let rise 1 hour.  Bake at 350 for 12-15 minutes.  Makes 24-30 rolls.

Carnitas de Puerco

4 lbs pork roast (I used top sirloin) you can use shoulder or rump too

½ c. orange juice

2 T. minced garlic

½ t. pepper

½ c. honey

2 T. lime juice

½ c. water

1 T. paprika

½ c. brown sugar

1 T. salt

Throw in a crock pot and cook on low about 8 hours or until meat shreds easy.  Serve with tortillas, cilantro, onions, avacado, diced tomatoe, cheese, whatever else sounds good.

Chicken Ranch Tacos

Ingredients:

1 packet of ranch seasoning mix

1 packet of taco seasoning mix

1 can of chicken broth

2-3 Chicken Breasts

Pour 1 can of chicken broth into Crockpot. Put chicken breasts into Crockpot (2 or 3 breasts). Sprinkle Ranch packet and Taco packet over the top. Then cook on low for 2 -2 ½ hours. Take chicken out and shred and put back into sauce. Serve on tacos.

BBQ Spare Ribs

1C ketchup

¼ C Chili Sauce

¼ cup water

2 T Worcestershire sauce

¼ C brown sugar

1 t liquid smoke

1 t garlic powder

½-1 t salt

½ onion chopped

¼ C pineapple juice

2 lb. boneless spare ribs

Mix first ten ingredients and pour over ribs in a 9x13 baking dish.  Bake @ 250 degrees for 6-8 hours.  Serve over rice or mashed potatoes.

Orange Chicken with Snow Peas

2 tsp vegetable oil                                              ½ cup orange marmalade

3 cloves garlic, minced                                      2 Tbsp soy sauce

2 tsp minced ginger or bottled minced             1 ½ Tbsp brown sugar

          Ginger                                                        3 Tbsp rice wine vinegar

1 ½ pounds boneless skinless chicken             1/8  tsp red pepper flakes

          Breasts cut into 1 inch pieces                  8 ounces fresh snow peas, trimmed of

½ tsp Kosher salt                                                         the string (see tip)

¼ tsp black pepper                                             Sesame seeds, optional

2 Tbsp cornstarch                                              White rice

1/3 cup orange juice

Heat vegetable oil in large skillet or wok set to medium.  Add minced garlic and ginger and sauté for 30 seconds.  Sprinkle chicken with salt and pepper and add to pan.  Stir-fry until chicken is cooked through, about 5 minutes.

While chicken is cooking, whisk together corn starch and orange juice.  Whisk in marmalade, soy sauce, brown sugar, vinegar and red pepper flakes and set aside.

Add snow peas to chicken and cook for about 1 minute.  Add sauce to pan and increase heat if needed to bring to a simmer.  Cook for about 3-4 minutes or until sauce is thickened.  Serve over white rice and sprinkle with sesame seeds if desired.