June 2012

Haley-Italian Spaghetti and Meatballs
Kimberly-Summer Chicken Skewers
Cassie-Crockpot Teriyaki Chicken
Lauri-Greek Fish in Foil
Lindsey-Spinach and Tomato Tortellini
Holly-Pine Nut Crusted Chicken with Peach Crisp

Pine Nut Crusted chicken with Angel Hair Pasta

6 tablespoons seasoned dry bread crumbs

2 tablespoons finely chopped pine nuts

4 skinless, boneless chicken breast halves, flattened between 2 pieces of plastic wrap until 1/2-inch thick

2 teaspoons olive oil

8 ounces uncooked angel-hair pasta

1 14-ounce can diced tomatoes seasoned with basil, garlic and oregano

In a shallow dish, combine bread crumbs and pine nuts. Add chicken and turn to coat both sides. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 3 minutes per side until golden brown. Reduce heat to medium, cover and cook 1-2 minutes, until chicken is cooked through. 

Meanwhile, cook pasta according to package. Drain and toss with diced tomatoes. Serve chicken with pasta.

Peach Crisp

INGREDIENTS

• 1 cup rolled oats 
• 1/3 cup brown sugar 
• 1/2 cup all-purpose flour 
• 1 teaspoon ground cinnamon 
• ½ teaspoon nutmeg
• 1/3 cup melted butter 
• 1 tablespoons all-purpose flour 
• 6 cups peeled and sliced peaches
• 1 pint vanilla ice cream 

DIRECTIONS

1.        Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch square baking dish. 

2.        In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, cinnamon and nutmeg. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside. 

3.        In a separate bowl, toss peaches with 1 tablespoon flour. Transfer to the prepared baking dish. Spread with the oat topping. 

4.        Bake for 30 minutes in the preheated oven, until peaches are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

Greek Fish in Foil

4 – 6 oz fish fillets, such as orange roughy, catfish, or tilapia

1 cup chopped tomato

¼ cup chopped red onion

4 tsp pitted and slice black olives

4 tsp olive oil

2 tsp dried oregano

½ tsp salt

8 sprigs dill

1 lemon, thinly sliced

1. Heat oven to 425 degrees.  Prepare four pieces of aluminum foil that are 3 times the size of the fish.  Fold the foil in half.  Place one fish fellet in the center of each piece of foil.

2. In a medium bowl, combine the tomato, onion, and black olives.  Divide the mixture and distribute it evenly on top of the four fish fillets.  Drizzle each fillet with 1 tsp olive oil and then sprinkle with ½ tsp oregano, and 1/8 tsp salt.  Lay two sprigs of dill and several lemon slices on top of each.

3. Tightly seal the foil packets.  Bake for 22 minutes.  Place each package on a plate.  Open carefully and serve immediately.

Crockpot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Summer Chicken Skewers

Summer Chicken Skewers

2 green bell peppers
2 red bell peppers

2 breasts cubed cooked chicken

1 onion 

lemon pepper

salt

wooden skewers

Directions: begin with green bell pepper wedge (turned up) and alternate chicken, onion and red bell pepper wedges - capping off skewer with green bell pepper wedge (turned down).  Season with salt and lemon pepper and grill.

Jason's homemade salad dressing

3 TBS horseradish mustard (we prefer Annie's brand)

3 TBS red wine vinegar

2 TBS olive oil

1 tsp kosher salt

Italian Spaghetti and Meatballs

Ingredients

• MEATBALLS
• 1 pound lean ground beef
• 1 cup fresh bread crumbs (Italian)
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• 2 teaspoons Italian seasoning
• SAUCE
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Directions

1.     In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

2.     In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar, bay leaf,  tomato paste, basil, 1/2 teaspoon pepper.  Addd meatballs.  Reduce heat to low and simmer 1 ½ -2 hours. Serve.

Spinach and Tomato Tortellini

Ingredients

·         1 (16 ounce) package cheese tortellini

·         1 (14.5 ounce) can diced tomatoes with garlic and onion

·         1 cup chopped fresh spinach

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         1 1/2 teaspoons dried basil

·         1 teaspoon minced garlic

·         2 tablespoons all-purpose flour

·         3/4 cup milk

·         3/4 cup heavy cream

·         1/4 cup grated Parmesan cheese

Directions

1.     Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

2.     While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.

3.     In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.

4.     Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.