Barbacoa

INGREDIENTS

Meat & marinade:

2 pounds pork, rib meat or shoulder

12 oz. can Coke

¼ c. brown sugar

Dash garlic salt



Sauce:

Enchilada Sauce (see below)

Small can of green chilies

12 oz. can Coke

¼ c. brown sugar





INSTRUCTIONS

Put pork in heavy duty Ziploc or marinating container. Pour Coke, brown sugar and garlic into bag. Marinate over night.




Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Shred meat with 2 forks when done.



Make barbacoa style enchilada sauce.(listed below) Pour as much sauce into the meat as desired.

Serve with cheese and flour tortilla, on a salad, or burrito style with cilantro lime rice and black beans.






Frieda’s Enchilada Sauce



8 oz. can of tomato sauce

1 T. Korr’s Caldo de Tomate

1 garlic clove, minced

1 T. dark chili powder ( I like McCormicks) add up to 4T. total if you like it SPICY~

3 T. all purpose flour

1 t. chicken base (or chicken bouillon for 2 c. broth)

2 c. water (To make this a Barbacoa sauce, I subbed the Coke for the water. A 12 oz. can plus

½ c. water and ¼ c. brown sugar.)



Put all ingredients into a blender or food processor. Put 1 T. of oil in a medium saucepan and pour liquid mixture in. Stir and heat until desired thickness is reached.

Potato Skins

Ingredients:
5 Medium Size Russet Potatoes
1 1/2 Cups Extra Sharp Cheddar Cheese, shredded
6 Slices Bacon
Vegetable or Canola Oil
Sour Cream & Ranch Dressing, to serve with
Dried Chives, to garnish


Directions:
Wash all of your potatoes then prick them all over with a fork. Place on a foil lined cookie sheet and bake in a pre-heated 375 degree oven for about an hour, or until a knife inserted in the middle of the potato comes right out. Once done, remove to a cutting board and slice down the middle, and scoop out most of the potato, but leave a good rim around the edge and bottom, just enough to where you don't completely go down to the skin. Heat about 2 inches of oil in a large pot, then place potatoes in the oil and fry until they turn golden brown, then remove to a paper towel lined cutting board. When done, let potatoes cool while you dice your bacon and cook it in a frying pan until it is nice and chewy. Place your potatoes on a foil lined baking sheet and then sprinkle cheese down the middle of the potato, then sprinkle bacon pieces on top. Bake in a pre-heated 350 degree oven for about 10 minutes, until cheese is completely melted, then turn the oven to boil on high for about 5 more minutes to brown it

Cheddar Biscuits

Ingredients:
2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese


Bush on Top:
2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt


Directions:
1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Shrimp Scampi

Shrimp Scampi
Serves 4

Ingredients:
1 Pound Medium Shrimp, peeled and deveined
1 Tbsp Pure Olive Oil (not extra virgin)
2 Tbsp Finely Chopped Garlic (you may used pre-chopped from the produce section of your grocery store)
1½ Cups White Wine (a nice Pinot Grigio or Chardonnay will work well)
½ Fresh Lemon (juice only)
1 Tsp Italian Seasoning Blend
½ Cup Butter (softened)
1 Tbsp Fresh Parsley (chopped fine)
To taste Salt and Pepper
½ Cup Fresh Grated Parmesan Cheese (if desired as garnish)

Method:
1. Heat heavy bottom skillet and add olive oil, do not allow oil to smoke. Add shrimp and cook until tender and no longer translucent
2. Remove shrimp from pan and reduce heat slightly. Add garlic and cook 2-3 minutes. Be careful not to brown garlic as this will produce a slightly bitter flavor. When garlic is cooked, add white wine.
3. Squeeze juice from lemon in pan, and reduce wine by half. After it is reduced, add Italian seasoning blend
4. Reduce heat to low, and slowly add butter, 1 Tbsp at a time. The butter should slowly melt into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate
5. Once butter is fully incorporated, add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
6. Serve with garnish of fresh cheese if desired. Scampi is great accompanied by fresh pasta

Pita Bread

*Makes about 8-9 breads

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.

Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.

Cheese Rolls with Buttery Parmesan Crust

**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**

Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour

Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes

Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water

For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.

Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.

While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.

Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm

Bread Sticks

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Parker house Rolls

Parker House Rolls (Two Hour Roll Recipe)
Printable Version

*Makes enough rolls for one 11X17-inch sheet pan

1/2 cup sugar
2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

Cinnamon Rolls with Vanilla Pudding

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour


Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon


Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk


In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).

Peppered Steak tips

Ingredients

2 cups uncooked egg noodles
1 lb top sirloin steak, cut into 3/4 inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
8 oz baby bellas, sliced
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
3 tablespoons all purpose flour
1 1/2 cups beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (I used all dried thyme)

Directions

1. Cook noodles according to directions with no salt or fat.

2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; saute 5 minutes, browning on each side. Remove from pan; cover.

3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; saute 4 minutes. Add garlic; saute 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; book 2 minutes, or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

Serves 4: 3/4cup beef mixture and 2/3 cup noodles

Per Serving: 344cal, 12.5g fat, 27.3g prot, 28.7g carb, 1.7g fiber

Wheat Cinnamon Rolls

Wheat Cinnamon Rolls

Dough
2 c All-Purpose Flour or bread flour
2 c wheat flour
1 package of rapid rise yeast
6 Tbsp olive oil
2 c lukewarm water (120˚F-130˚F)
6 Tbsp sugar
1 tsp salt


Cinnamon filling
1 1/2 Tbsp unsalted butter - plus extra
1/3 c sugar
1/4 c cinnamon
1 c chopped walnuts


Frosting (optional)
4 Tbsp cream cheese
4 Tbsp powdered sugar
1 tsp vanilla extract


Combine the yeast and water in a small bowl. Add a teaspoon of sugar and stir once. Let it sit for 5 min.

Combine the flour, remaining sugar, butter or olive oil and salt in a large bowl and add the yeast. Mix it all together until it form into a dough blob.

Remove from the bowl and on a well-floured flat surface, knead the dough for a good 8 min until it feels elastic.

Lightly oil another bowl, place the dough in it and cover with plastic wrap and a towel and place away from light. Roughly 1 1/2 to 2 hrs or until the dough doubles in size.When the dough has doubled, punch down the dough to let the gases out and knead it again for a couple of minutes.

Preheat oven to 375˚F

On a lightly floured surface, rolls out the dough into a rectangle 1/4 to 1/2-inch thick. Spread the butter evenly over the surface, then sprinkle the sugar and cinnamon. With your hands or spatula mix all three over the surface. Sprinkle the walnuts o top and carefully the dough into a log. Cut them into 12 pieces and place them on a lightly grease a baking sheet or pan. Before placing them in the oven baste the tops of each rolls with a little bit of butter.

Bake in the oven for 15-20 minutes.

To add frosting: combine all cream cheese, powdered sugar and vanilla until well blended and spread a generous helping on each cinnamon rolls.

Serve warm.

Homemade Vanilla Pudding

INGREDIENTS



¾ c. granulated sugar

3 T. cornstarch (or 1/3 c. flour)

3 c. milk ( I used skim)

2 whole eggs, beaten

1 T. butter

1 ½ t. vanilla





INSTRUCTIONS




In a heavy saucepan, stir sugar and cornstarch together. Add milk and stir. Cook over medium heat until bubbly. Cook and stir for 2 minutes.




Remove from heat.

Gradually stir 1 c. of milk mixture into beaten eggs while stirring.

Gradually add egg mixture into hot milk while stirring. Return to heat, cook and stir until bubbly; (do not boil) cook and stir for 2 minutes.




Remove from heat and stir in butter. Add vanilla. Pour into a bowl.

Cover with plastic wrap, pushing wrap onto pudding.




Chill in fridge for at least 4 hours.

Serves 6.

Homemade Eclairs

INGREDIENTS

1 c. water

½ c. butter

1/8 t. salt

1 c. all purpose flour

4 eggs




Filling: whipped cream, pudding or ice cream

Powdered sugar, optional




Chocolate Glaze:

2/3 c. semi-sweet chocolate chips

3 T. butter or margarine

1 ½ c. sifted powdered sugar

3 T. hot water



INSTRUCTIONS




In medium saucepan combine water, butter and salt. Bring to boiling.


Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball.


Remove from heat. Cool for 10 minutes.





Add eggs, one at a time, beating well with a wooden spoon after each addition.




Drop dough by 12 heaping tablespoons onto a greased baking sheet.


Bake at 400°F oven for 30-35 minutes or till golden.


Cool, split, fill.




Eclairs: spoon dough into a decorating bag with ½” round tip. Pipe 12 strips of dough, 4” long, 3” apart.
Bake, cool, split, and fill.

Frost with Chocolate Glaze: melt chocolate chips and butter together in microwave on high, 1 minute. Stir.
Add sifted powdered sugar and water. Add more water, if necessary, to reach drizzling consistency.

Cilantro lime shrimp

20-25 shrimp
Juice and zest of 1 lime
2 cloves of garlic, minced
2 tbsp fresh cilantro, chopped
1 tsp olive oil
Sea salt and freshly cracked pepper, to taste
Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.


Honey Lime Dressing:
Juice of one lime
3 tbsp of vegetable oil
1 tbsp honey
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.


Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy
Remove skewers from grill and serve with the honey lime dipping sauce.

Crab Cakes

1 egg, beaten
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp dried mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
Juice of 1/2 a lemon
2 tbsp fresh dill, chopped
Sea salt and freshly cracked pepper, to taste
16 oz super lump crab meat
3/4 cup plain panko crumbs
1-2 tbsp olive oil
Combine all ingredients except crab and panko crumbs. Carefully add crab to mixture then gently fold in panko crumbs. Form into desired size crab cake by hand
Heat olive oil in a skillet over medium heat. Place the crab cakes in skillet and cook on each side until golden brown

Homemade Pretzels

3/4 cups of warm water
1 1/4 tsp yeast
2 cups of flour
1/2 tsp salt

Soften the yeast in the warm water for 2-3 minutes. Mix in the flour and salt and knead well then cover and let rise for 10-15 minutes. Break the dough into small pieces and form into letters, numbers, shapes or pretzels.


Other Ingredients:
1 egg
1 tsp water
Sea salt

Beat the egg and water together then brush the tops of the pretzels with the egg mixture. Sprinkle with sea salt. Let dough rise until doubled in size, about 15-20 minutes. Preheat the oven to 375 degrees and bake for 12-15 minutes. Enjoy!

Asparagus, Mushroom and Ham Quiche with a Potato Crust

1-2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet yellow onion, diced
4 oz button mushrooms, sliced
7-8 grape tomatoes, halved
1 cup of ham, diced
5-6 asparagus spears, ends removed, cut into thirds
1/4 cup of Swiss cheese, shredded (more if desired)
8 eggs, beaten
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.

Heat the olive oil in a large skillet over medium heat add the onions and mushrooms then season with sea salt. Saute the onions and mushrooms for 5-7 minutes or until golden brown and tender

Sprinkle caramelized onions, mushrooms, asparagus, diced tomato, and Swiss cheese on top of the potatoes. Beat the eggs with the milk and season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture on top of the veggies and ham.


Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Cilantro Lime Rice

1-2 tsp olive oil
1/4 sweet yellow onion, diced
1-2 cloves of garlic, minced
1 cup long grained rice (brown or white)
2 cups of water
1 tsp chicken bouillon granules
1 large handful of cilantro, chopped
Juice and zest of 1 lime

Heat the oil in a pan over medium heat. Add the onion and sauté for 5-7 minutes, until soft and tender. Add the rice and garlic then cook, stirring constantly, for 1-2 minutes. Add the water and chicken bouillon granules, bring to a boil over high heat, cover and reduce the heat and simmer, until tender, about 20-25 minutes for white rice and 40-45 minutes for brown rice. Remove from heat and mix with the cilantro, lime juice and zest. Enjoy

Chicken Mushroom Orzo

1 tbsp olive oil
1/2 cup yellow onions, chopped
2 cloves of garlic, minced
1/2 tsp dried thyme
8 oz button mushrooms, sliced
2 boneless, skinless chicken breasts, cut into bite sized pieces
1/4 lb of orzo, cooked per instructions
2-3 tsp chicken bouillon granules
1/2 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped

Cook the orzo in water along with the chicken bouillon granules, per instructions.


Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat then add the cooked orzo, Parmesan and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if need. Enjoy.

Breakfast Pizza

Ingredients:
Your favorite pizza crust
1/4-1/2 cup part skim ricotta cheese (enough to spread a thin layer over the crust)
6 eggs
1/4 cup milk
salt & pepper to taste
1/4-1/2 cup shredded 2 % monterrey jack cheese (add more, if desired)
1/8 -1/4 cup bacon crumbles


Directions:
Spray a large skillet with cooking spray. In a small bowl, add eggs, milk, salt & pepper to taste. Whisk together to break up eggs. Pour egg mixture in skillet and scramble eggs. Once scrambled, allow to cool about 5 minutes.


Preheat oven to 425 degrees.
Spray a round baking sheet with cooking spray and spread your pizza dough out into a circle about 12 inches or so. Spray dough with cooking spray (preferably olive oil spray) and spread a thin layer of ricotta, leaving about an inch of dough on the outer edge.
Top with scrambled eggs, bacon crumbles, & shredded cheese.
Bake for approximately 13 minutes, or until crust is golden brown.

Light and Healthy Chicken Salad

Light & Healthy Chicken Salad
Ingredients:
2 cans chunk white chicken shredded (or 2 large chicken breasts)
1/2 cup plus 2 tbsp. fat free mayo
3 tbsp. honey mustard (optional)
3 tbsp. sweet relish
1/4 cup chopped celery
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. chili powder (optional)
1/8 tsp. crushed red pepper (optional)


For Sandwich:
Kaiser rolls
Romine Lettuce, chopped
Sliced Tomato


Directions:
Shredd chicken with a fork. Add all other ingredients and stir to combine. Refrigerate for at least 10 minutes to allow flavors to marry. Serve on kaiser rolls topped with romaine lettuce & tomato.

Mini Frittatas with Ham

Ingredients
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
Preparation
Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Nutritional Information
Calories:39 (30% from fat)
Fat:1.3g (sat 0.5g,mono 0.2g,poly 0.1g)
Protein:4.4g
Carbohydrate:2.3g
Fiber:0.4g
Cholesterol:32mg
Iron:0.2mg
Sodium:121mg
Calcium:80mg

Serving size: 3 Frittatas

Ham and Swiss sandwhiches

Ingredients:
2 packages of colonial mini dinner rolls (the ones that come in the foil baking dish)
Swiss Cheese slices
Sliced Deli Ham
1 medium onion finely diced or 2 tsp. minced onion (the dried herb)
3 tbsp. mustard
3 tbsp. poppy seeds
2 tsp. worchestershire sauce
2 sticks margarine

Directions:
Preheat oven to 325 degrees. Slice both packages of rolls horizontally, keeping all the rolls toghether in one sheet. Melt the margarine in the microwave. Add poppy seeds, mustard, onion, & worchestershire to butter. Whisk together. Brush mustard mixture evenly on both sides of rolls. On the bottom top the mustard mixture with a layer of ham and then a layer of
swiss. Cover with foil and bake in oven for 15-20 minutes until cheese is melted.

Easy Chocolate Cake

Ingredients
1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
2 teaspoons vanilla essence
1/2 cup (1.2 dl) milk or water
1/2 cup (1.2 dl) vegetable oil (flavorless)
2 eggs

1.Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2.Grease a 9 inch (23 cm) cake tin.
3.Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4.Add milk/water, vegetable oil and eggs.
5.Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
6.Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7.After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Icing
1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk

Frosting
1.Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
2.Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
3.This cake should have room temperature when served.

Chicken Mushroom Quesadillas *HEALTHY*

Ingredients:
Cooking Spray
1 large onion, chopped
8 ounces white button or baby bella mushrooms
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons (if desired)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded 2 % four cheese blend or sharp cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Directions:
Prepare chicken ahead of time. Spray chicken with cooking spray, sprinkle with salt and pepper and bake in a 350 degree oven for approximately 25 minutes, until cooked through. Cool & regfrigerate until ready to use.

For Quesadillas:
Spray a large skillet with cooking spray, place over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach (if desired), salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and on one half of the tortilla, sprinkle 2 tablespoons shredded cheese. Spoon 1/4 chicken mixture on top of cheese, then top with an additional 2 tablespoons cheese. Fold the tortillas over into half-moons, pressing down lightly to seal them closed.
Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 2 quesadillas in pan, turning once, until lightly browned and cheese is melted, about 3 minutes per side. Repeat with two remaining quesadillas. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Pasta Salad

bowtie pasta – This was only a 12 oz box. I prefer 16 oz box, just because I end up with more.
broccoli
red pepper
grape or cherry tomatoes

Cook the pasta according to the package directions. Chop the veggies. Add the chopped broccoli to the pasta water about 2 minutes before the pasta finishes cooking. This is enough time to make the brocoli a bit more tender, but still crisp. Drain the pasta and broccoli and run it under cool water to stop the cooking process. Put it in a big bowl with the other veggies.

For the dressing:
1/2 cup vegetable oil
1/4 cup olive oil
1/3 cup white or red wine vinegar (I used white this time)
2 garlic cloves, minced or crushed
1/4 tsp. salt
1 Tbs. Dijon mustard
black pepper
fresh herbs such as basil, parsley, chives, tarragon etc. or use dried like I did this time

This dressing recipe comes from the New Recipes from Mooswood Restaurant cookbook. Just whisk all the ingredients together, or put them in a container with a tight fitting lid and give it a good shake.

I really like using fresh basil in this, but I didn’t want to pay for it in the grocery.

Stir the dressing into the salad. I added some mozzerella cheese to this that didn’t make it into the ingredients photo. I also like adding shredded parmesan and after cooking with gorgonzola the other day, I think that would taste great in this pasta salad too.

For the grilled chicken, just season it with salt and pepper and grill. Slice or chop it into the salad.

Turkey Sausage and Tortellini Salad

1 package turkey Italian sausages

1 package frozen cheese tortellini

1 can of artichoke hearts (marinated or unmarinated)

small can of sliced black olives

1/2 feta cheese, crumbled

1/4 cup sliced green onions

6 sundried tomatoes, sliced (packed in oil or soaked a few minutes in hot water)

Fresh spinach

For the dressing:

1 cup vegetable oil

1/4 cup white wine vinegar

1 or 2 garlic cloves, minced

dried or fresh basil to taste

salt and pepper

Cook the sausages on the stove top or grill. When they are cool, slice them up. Cook the tortellin according to the package directions. Drain and run them under cool water to stop the cooking process.

Combine all the ingredients, except the spinach, in a large bowl. Mix to combine. Put the dressing ingredients in a container with a tight fitting lid. Shake well and pour over the other salad ingredients. Serve the pasta salad over spinach leaves.

Baked Tilapia

Tilapia fillets
Butter
Creole or Cajun seasoning
Thaw the amount of fillets you need for your family. I thaw them for a while in a bowl of cool water. Place the fillets on a foil covered baking sheet. Pour the melted butter over them and sprinkle with the seasoning. Tony’s seasoning has a nice kick to it, so you might want to go lightly (or heavier if you like it hot). Bake at 400 degrees for about 17 minutes or until you can flake the fillets with a fork.

Teriyaki Meatballs

Teriyaki Meatballs


*Makes about 16 meatballs

Meatballs:
2 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey

3 tablespoons cornstarch
1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don't need to be completely cooked through, just equally browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.

Pancit

Pancit

2 garlic cloves
8 oz rice noodles
onion
1 c cooked chicken - shredded
1 small head of cabbage - chopped
1/2 large carrot - julienned
1 celery stick chopped
1 1/2 to 2 c water or stock
2 Tbsp soy sauce
1/4 tsp salt
pepper

Wash the rice noodles briefly in cold water and drain. Set aside.

In a large pan on medium to high heat, saute the garlic in the oil, The saute the onions and add chicken season with a little pepper. Add the soy sauce. Then the carrots and saute until slightly tender. Season with salt. Add the cabbage and broth. and mix together. Cover the pan and bring the light boil to cook the cabbage. When the broth is boiling, lower the heat and add the rice noodles. Mix thorughly until the noodles ave absorbed the broth and are darker in color.

Note: Do not cover completely after cooking or it will spoil

*****Recipe and Picture from Bread & Butter***** Click Title and you can go over and check out her blog. YUM!!