July 2013

Cassie-Pulled Pork Sandwiches with Coleslaw
Cassie-Black Bean Tacos with Grilled Peach Salsa
Lauri-chicken asparagus bowtie pasta and caramelitas

Lauri - Sweet and sour meatballs with rice and broccoli

Kimberly -mango chicken tacos

Lisa- Quinoa Burritos (similar to southwest wraps, but with quinoa)

JoLayna-Coconut Chicken

JoLayna-GrilledMalibu Chicken

Lindsey. Red sauce Shrimp w/ angel hair pasta

Lindsey- Lemon pepper shrimp w/linguine 

Coconut Chicken

Preheat oven to 375.

4 chicken breasts cut into chunks

Melt 1/4 cup coconut oil or butter, drizzle over chicken

In large ziploc combine:

     *1 cup finely shredded unsweetened coconut

     * 1/4 cup coconut flour

     * 1 tsp pepper

     * 1/2 tsp each of

           onion powder

           garlic powder

           paprika.

Shake to combine.

Add chicken and shake bag to coat pieces. 

Dump into a shallow baking dish and bake 20 minutes or until chicken is cooked through and browned.

Serve with Dijon mustard mixed equally with honey.

Grilled Malibu Chicken Recipe:

From: six sisters stuff

Ingredients:

6 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 Tbl. unsalted butter, melted
2 Tbl. BBQ seasoning (I used Famous Dave’s)
1 Tbl. plain yellow mustard
1 Tbl. honey
1 Tbl. molasses
2 tsp Worcestershire sauce
1 tsp chili powder

Directions:
Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.  Repeat with the remaining breasts.  Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.

Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.  Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce.

Top each breast with two slices of ham and drizzle the ham with the sauce.

Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce.

Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

Lemon Pepper Shrimp Linguini

1 pkg Linguine pasta

1 T olive oil

6 cloves garlic

1 can chicken broth

1 lemon, juiced

1/2 tsp lemon zest

salt to taste

1/2 tsp pepper

1 lbs shrimp

1/4 cup butter

3 T parsley

1 T basil

Cook pasta till done.  HEat oil in large saucepan over medium heat and saute garlic about 1 minute.  mix in chicken broth, lemon juice, zest, salt and peper.  Reduce heat and simmer until liquid is reduced by about 1/2.  Mix shrimp butter parsley and basil into the saucepan.  cook 2-3 more minutes.  Stir int he pasta and cook 2 minutes more.

***Replace 1/2 cup chicken broth with 1/2 cup white wine if desired

Pulled Pork Sandwiches with Coleslaw

Ingredients
4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
2 red onions, thinly sliced
2 cups water
16 ounces barbeque sauce
Directions
Stud the roast with cloves and rub with rotisserie blend. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 to 10 hours. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your favorite roll.

Read more at: http://www.foodnetwork.com/recipes/dinner-impossible/bbq-pulled-pork-sandwiches-recipe/index.html?oc=linkback

Angie's Dad's Best Cabbage Coleslaw (allrecipes.com)

INGREDIENTS:

1 medium head cabbage, shredded 1 large red onion, diced 1 cup grated carrots 2 stalks celery, chopped 1 cup white sugar

1 cup white vinegar 3/4 cup vegetable oil 1 tablespoon salt 1 tablespoon dry mustard black pepper to taste

DIRECTIONS:

1.	In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Black Bean Tacos with Grilled Peach Salsa

I did the black bean modification on this recipe. The original is below. Recipe from http://www.aintnomomjeans.com/2013/07/yum-inflammation-reducing-chicken-tacos-with-grilled-peach-salsa.html#more

Chicken:
Raw chicken for grilling
Turmeric
Chili Powder Blend
Lime juice
Salt

Salsa:
Peaches
Onion (red onion or scallions)
Cilantro
Balsamic Vinegar
Salt

Topping:
Kale
Olive Oil
Limes
Salt
 
Corn Tortillas 
Olive Oil

1.  Prep Grill

You'll be grilling some peaches first, then chicken. 

1.  Marinate Chicken*

Generously salt the raw chicken, then rub in your fav chili powder blend (we used Morton's) and turmeric.  Stick into a shallow dish, and squeeze lime all over it.  Let marinate while you work on the salsa.

*To make this dish vegan, you could easily sub in black beans for the chicken by sauteing them with the same spices as above.

2.  Make Salsa

Cut a bunch of peaches in half, grill.

Once grilled, pull of skins (they slide right off), then roughly chop the peaches.

Add in diced onion and cilantro (we did an entire bunch of cilantro, and roughly half of a red onion.)

Toss with a splash of balsamic and salt to taste.  (Add some, stir and taste.  Add more, stir and taste again.)

3. Make Kale Topping

Slice Kale as thinly as possible.  Toss with 1/4 c. of olive oil, 2-3 TBSP lime juice, 1 TBSP honey and salt to taste.  Set aside to soften slightly.

4. Grill Chicken

Once the chicken has finished grilling, either shred it or cut it into strips.

5.  Grill Corn Tortillas

Brush the corn tortillas with a bit of oil, then throw on the grill - just a few seconds each side.  If you over-grill them, just serve this as tostadas, instead of tacos.

6.  Assemble!

This is the fun part.  Throw some chicken (or beans) onto a corn tortilla, top with the peach salsa and kale salad.  Dig in!

Asparagus Chicken Bowtie Pasta and Caramelitas

                            Lauri Lund

8-12 oz bowtie pasta or ziti

1 1b fresh asparagus

2 chicken breasts cut into bite sized portions

2 cloves of garlic minced

½ tsp Tabasco (hot) sauce

¼ tsp red pepper flakes

¼ cup olive oil

3 Tbsp butter

½ tsp salt

¼ tsp pepper

¼ - ½ cup (or more) parmesan cheese

Pasta

Cook pasta according to package directions.

Sauce

Cut asparagus into 1 inch pieces, discarding the bottom woody parts.  Cut chicken into bite sized pieces.

Heat olive oil and butter; add minced garlic, red pepper, and hot sauce (Omit pepper and hot sauce if you don’t want it spicy – it does give it a little fun flavor though).  Sauté for 2-3 minutes or until fragrant, but don’t let it burn.  Add raw chicken and cook until mostly done.  Add asparagus, salt and pepper.  Cook until asparagus is tender/crisp (about 5-6 minutes). Add this mixture to pasta and mix together and serve with  parmesan cheese on top of each serving.

Carmelitas                                                                             Lauri Lund

2 cups flour

2 cups quick oats

1 ½ cups brown sugar

1 tsp baking soda

½ tsp salt

1 ¼ cup butter

3 Tbsp flour

1 bottle caramel topping

½ bag of chocolate chips

1. Preheat oven to 350 degrees.   Mix together first 5 ingredients.  Melt all the butter and add to the mixture.  Grease 9x13 pan and press HALF of the flour/oat/butter mixture into the bottom of the pan.  Bake for 10 minutes. 

2. Combine caramel topping and 3 Tbsp of flour.   While the crust is still hot, drizzle the caramel mixture onto the crust and then sprinkle with the chocolate chips (I like to reserve a few for the top).  Crumble the remaining flour/oat/butter mixture over the top and press lightly.  Sprinkle with remaining chocolate chips (if you want). 

3. Bake again at 350 for 18-22 minutes.  Cool.  I actually like these better the second day, when they are not as gooey.  I usually cut them into bars on the first day and then they dry out a little more and are really yummy the next day.