Apple Breakfast Stacks

1/3 c packed brown sugar
2 T all-purpose flour
1/2 t ground cinnamon
1 10-oz can refrigerated biscuits
1 cup shredded Cheddar cheese
1 large apple, cored and cut into rings
1 Tbsp. butter or margarine, melted

Combine first 3 ingredients in a small bowl; set aside. Separate biscuits, and press each into a 3-inch circle. Place on lightly greased baking sheets; sprinkle with cheese, and top each with an apple ring. Sprinkle with reserved sugar mixture, and drizzle with melted butter. Bake at 350F for 15 minutes or until crust is golden. Serve immediately. Makes 10.

Orange-Almond Pain Perdu

Orange-Almond Pain Perdu

6 slices white or whole wheat sandwich bread
3 Tbsp. softened cream cheese, divided
6 teaspoons orange marmalade
2 eggs or equivalent in Eggbeaters
2-3 Tbsp. milk
3 Tbsp. sliced almonds, toasted
nonstick cooking spray

Spread 3 slices of bread with 1 tablespoon each cream cheese and 2 teaspoons each orange marmalade. Form three sandwiches with the other three slices. Combine eggs/Eggbeaters and milk in a shallow dish. Heat a griddle sprayed with nonstick cooking spray. Sprinkle space where you're going to place a sandwich with 1 tablespoon of the almonds. Dip both sides of sandwich in egg mixture and place on top of almonds. Grill until brown on bottom side, flip and grill until both sides are browned. Serve with maple syrup. Makes 3.

Easy Breakfast Casserole

½ lb. Jimmy Dean sausage
1 tablespoon mustard
6 slices bread , torn into bite-size pieces
1 cup cheddar cheese, grated
6 eggs or equivalent in Eggbeaters, beaten
1 4-ounce can evaporated milk or 1/2 cup milk

Preheat oven to 350?. In a skillet, crumble and brown the sausage. Stir in the mustard. Combine bread, cheese, and sausage, and put in a 9" baking pan. Mix eggs and mik, and pour evenly over bread-meat mixture, and bake about 30 minutes until puffed, golden, and set. Serves 2-3.

Mixed Berry Cobbler

1 cup white whole wheat flour
1 cup all-purpose flour
1/3 cup ground flaxseed
1 cup Splenda granular, divided
3/4 cup sugar, divided
2 teaspoons baking powder
1 teaspoon salt
1 stick cold butter, cut in small pieces
1 teaspoon almond extract
1/2 cup boiling water
2 tablespoons cornstarch
1/2 cup cold water
2 tablespoons lemon juice
6 cups mixed berries, rinsed and drained

Preheat oven to 400˚. Line a large cookie sheet with foil.
In a large bowl, mix the flours, flaxseed, 1/2 cup Splenda granular, 1/4 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in almond extract and 1/2 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1/2 cup Splenda, 1/2 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown. Serves 8.

Chicken Mole Verde

from Ed of Is it EDible?

1 tablespoon olive oil
2 shallots, minced
2 cloves, garlic minced
2 lbs boneless, skinless chicken thighs (I used breasts this time)
8 ounces mushrooms, halved
4 ounces Dona Maria Mole Verde sauce
2 cups water
2 chicken bouillon cubes
1/2 cup queso fresco (a Mexican white cheese with a crumbly texture)

In a large saucepan with a lid, heat olive oil over medium heat. Add in shallots and garlic. Sauté for a minute. Add chicken. Saute until lightly brown on all sides. Add remaining ingredients and stir. Cover and reduce heat to medium low. Let simmer for 20 minutes, stirring to blend once the mole paste melts. Sauce will thicken on its own. Just before serving, sprinkle the queso fresco on top. Serve over rice.

Coconut-Cranberry Granola Bars

2 cups rolled oats
¾ cup packed brown sugar
½ cup wheat or oat bran
1 cup shredded unsweetened coconut
1 cup chopped nuts (almonds, walnuts, pecans)
1 cup whole wheat flour
¾ cup dried cranberries
¾ teaspoon salt
½ cup honey
1 egg, beaten
½ cup vegetable oil
2 teaspoons vanilla extract

Preheat the oven to 350˚. Generously grease a 9x13 inch baking pan or line it with parchment paper. In a large bowl, mix together the oats, brown sugar, wheat bran, coconut, nuts, flour, cranberries and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Creamy Tortilla Soup

1/4 cup chopped onion
1/2 tsp cumin
1/2 tsp ground coriander
1 clove garlic, minced
2 Tbsp canola or vegetable oil
4 cups chicken broth
1 tsp dried cilantro
1/2 tsp chipotle chili powder
1/2 tsp regular chili powder
1 15.25-ounce can corn, drained
1 15-ounce can pinto beans, drained (next time I’ll use black beans, but I didn’t have any in the cupboard)
1 14.5-ounce can diced tomatoes, drained
1 4-ounce can chopped green chilies
2 6-inch corn tortillas, torn in small pieces
2 Tbsp flour
1/2 cup sour cream

Sauté onion, cumin, coriander, and garlic in oil until onion softens. Add chicken broth, cilantro, chili powders, corn, beans, tomatoes, green chilies, and torn tortilla pieces. Bring to a boil, and cook over medium heat 10-20 minutes. Stir flour into sour cream; add sour cream to soup. Stir with a whisk until all lumps are gone and heat another 5 minutes without boiling. Serve topped with grated cheese and crispy tortilla strips (or do what I did, which was to use broken-up tortilla chips). Makes 6 servings.

Hearty Pumpkin Bundt Cake

adapted from a recipe from Patti of Adventures in Food and Wine

1/2 cup canola oil
1/2 cup unsweeteened applesauce
3 eggs
1 can (15 ounce) pumpkin puree
1/2 cup ground flaxseed
1 teaspoon vanilla extract
1 cup granulated sugar
1 1/2 cups Splenda granular
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup 9-grain cereal (you can also use oat bran or wheat bran)
1/2 cup chopped walnuts

Preheat oven to 350 degrees˚. Spray one10-inch bundt or tube pan with Baker's Joy or Pam for baking. Cream oil, beaten eggs, pumpkin, flaxseed and vanilla together. Sift the Splenda, sugar, flours, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Stir in 9-grain cereal. Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in walnuts. Pour batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Peach Upside-Down Biscuits

adapted from a recipe by Paula Deen

1 can (14 ounce) peaches (I used "lite" peaches)
½ cup packed light brown sugar OR 1/4 cup Splenda Brown Sugar Blend
¼ cup (1/2 stick) butter, at room temperature
1 package (12-ounce) refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400˚.

Grease 10 cups of a muffin tin. Strain the can of peaches, reserving the syrup, and dice the peaches. Combine the peaches, sugar, and butter, and mix well. Divide the peach mixture among the muffin cups. Place 1 biscuit in each cup on top of sugar and peach mixture. Spoon 1 teaspoon reserved peach syrup over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Run a knife around each biscuit and invert the pan onto a plate to release the biscuits. Serve warm. Serves 2.

Spicy Apricot Pork

1 Tbsp. olive oil
2 pork sirloins (about 12 oz.), cut in bite-sized pieces
salt and pepper
1 small onion, chopped
1 T cider or white vinegar
4 dried apricots, diced (it doesn't look like enough, but they expand while cooking)
1 c chicken stock
1/2 c apricot all-fruit spread
1-2 teaspoons sambal oelek (ground fresh red chile paste) (I used 2, and it was really spicy-so if you want it milder, just use 1)
1 Tbsp. cornstarch dissolved in 2 Tbsp. cold water

Heat olive oil in a large skillet. Add meat and season with salt and pepper. Brown on both sides; add onion. Cook 5 minutes. Add vinegar to the skillet, and when it evaporates, add the apricots and chicken stock. When the liquid comes to a boil, add the apricot fruit spread and the sambal oelek; stir to combine. Cover pan, reduce heat, and simmer 10-12 minutes. Raise heat to medium-high, add cornstarch-water mixture, and stir until sauce is thickened and bubbly. Serve over hot rice. Makes 3 servings (or 1 normal serving for you and 1 large serving for your hungry spouse!)

Butterscotch Martinis

1 6-oz. can pineapple juice
6 oz. vanilla vodka
6 oz. butterscotch schnapps

Combine all ingredients; serve cold. Makes about 5-6 martinis.

Italian Sausage Casserole

½ onion, chopped
½ bell pepper, chopped
2 cloves garlic, minced
2 teaspoon olive oil
1 small zucchini, diced
4 sweet Italian sausages
1 tsp. salt
1 14.5 oz. can diced tomatoes
1 8 oz. pkg. cottage cheese
1 egg
¼ cup Parmesan cheese, grated
¼ cup grated Mozarella cheese
6 oz. egg noodles or pasta, cooked
1 cup grated Mozarella cheese

Preheat oven to 350˚. Sauté onion, bell pepper, and zucchini lightly in olive oil till softened; add crumbled Italian sausage and cook until meat is browned. Add salt and tomatoes. In a medium bowl, combine cottage cheese, egg, Parmesan cheese, and 1/4 cup shredded Mozarella. In a 3-quart casserole dish, layer half of the noodles, half of the meat mixture, the cottage cheese mixture, the remaining noodles, and then the remaining meat mixture. Bake, uncovered, 30 minutes. Top with 1 cup shredded Mozarella and cook 10 more minutes. Makes 6 servings.

Butternut Squash Fries

1 butternut squash
2 tsp. olive or canola oil
1 tsp. kosher salt

Preheat oven to 425˚. Cut ends off of squash, and peel. Cut squash in half vertically, and scoop out seeds. Slice squash into french-fry-like shapes, and toss in a large bowl with oil and salt. Spread in one layer on a cookie sheet, and roast 25-35 minutes or until browned. (You'll have to check to make sure they're not burning). Makes 3 servings.

Not My Mom's Coffee Cake

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 Tbsp ground flaxseed
2 1/2 tsp baking powder
1/4 cup sugar
1/2 cup Splenda granular
1/4 cup canola oil
3/4 cup 1% or skim milk

Heat oven to 375F. Grease pan (9" round or square). Blend all ingredients, beat 1/2 minute. Spread in pan. Topping: Melt 2 tablespoons butter, pour on top. Sprinkle with a mixture of 1/2 tsp cinnamon and 2 tablespoos sugar. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Mom's Coffee Cake

1 1/2 cup flour
2 1/2 tsp baking powder
1/4 cup shortening
1 egg
3/4 cup sugar
3/4 tsp salt
3/4 cup milk


Heat oven to 375F. Grease pan (9" round or square). Blend all ingredients, beat 1/2 minute. Spread in pan. Topping: Melt 1/4 cup butter, pour on top. Sprinkle cinnamon and sugar generously (I've always used a teaspoon of cinnamon mixed with 3 tablespoons of sugar). Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Aunt Gwen's Chops

boneless, skinless pork chops
mayonnaise
thinly sliced onion or chopped onion
shredded or grated Parmesan cheese

Spread chops generously with mayonnaise. Add a thin slice of onion or some chopped onion, and top with some shredded or grated Parmesan cheese. Bake at 425˚ for about 30 minutes.

Lemon Coconut Muffins

1 cup white whole wheat flour
1 cup all-purpose flour
1 cup flaked unsweetened coconut
1/3 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup Splenda granular
⅔ cup butter
1 cup milk
1 egg
½ teaspoon lemon extract
zest from two lemons
Topping:
¼ cup sugar
juice of two lemons

Preheat oven to 375˚. Mix flours, coconut, flaxseed, baking powder, baking soda, salt, and Splenda, together in a large bowl. Melt butter. Mix egg, milk, lemon extract, and lemon zest together. Add cooled butter. Add liquid ingredients to dry ingredients and combine VERY gently until lightly mixed. Spoon into 12 greased muffin tins. Bake for about 15 minutes.
Stir together topping and drizzle over hot muffins. Let muffins cool in pans as they soak up the liquid.

Chipotle Orange Chicken

adapted from Cooking Light and Culinary in the Country

2 boneless chicken breasts
1 t butter
1 t canola oil
1/3 cup all-purpose flour
1 t ground cumin
1/4 t salt
1/3 cup thawed orange juice concentrate, undiluted
1/3 cup water
1 t chopped chipotle chilies in adobo sauce

Using a meat mallet, pound each chicken breast to about 1/4" thick. In a large nonstick skillet, melt butter and oil over low heat. In a shallow plate, mix together flour, cumin, and salt. Lightly coat each chicken breast with some of the flour mixture. Dip chicken in orange juice concentrate and then dredge back through the flour mixture. Reserve leftover concentrate. Increase heat to medium-high and when the butter starts to brown, add chicken. Cook 3 minutes on each side or until done. Remove and keep warm. In the same skillet, stir in leftover concentrate, water and chopped chipotle. Bring to a boil and cook 2 minutes. Serve chicken with sauce on top.

Italian Sausage & Spinach Soup

adapted from a recipe in the Trader Joe's Fearless Flyer

4-5 sweet Italian sausage
1 small onion, chopped
6 cups chicken broth
1 cup uncooked rice
1 20-oz. can diced tomatoes
1 6-oz. bag fresh baby spinach

Remove sausage from casings, crumble, and brown with the onion in a large stockpot. Add broth, rice, and tomatoes. Bring to a boil, then reduce heat and simmer about 20 minutes, or until rice is done. (Longer, if you use brown rice) Add spinach, then cook another couple of minutes until spinach is wilted and bright green. Serve with some crusty Italian bread or rolls.

Whole Wheat Cherry-Almond Snack Cake

⅔ cup reduced-fat stick margarine, softened
3/4 cup Splenda Granular
¼ cup honey
1 egg
1 teaspoon almond extract
1 cup all-purpose flour
1 c whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup fat-free milk
⅔ cup ground almonds
½ cup dried cherries, finely chopped

In a large mixing bowl, beat the margarine, Splenda and honey. Beat in the egg and almond extract (mixture will appear curdled). Combine the flours, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in almonds and cherries. Batter will be thick.
Spread into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 15 servings.

Mexican Soufflé

4 eggs, separated
1 4-ounce can whole green chilies, drained and cut into 1-inch chunks
1/2 cup shredded Monterey Jack or Pepper Jack cheese

Preheat oven to 375˚. In a small mixing bowl, mix egg whites with an electric mixer on high aboout 1 minute, or until soft peaks form. In another bowl, whisk egg yolks until well blended. Fold into egg whites. Put half of egg mixture into a 2-quart baking dish sprayed with nonstick cooking spray. Sprinkle the cheese on top, top with green chilies. Cover all with the rest of the egg mixture. Bake 20 minutes or until browned. Serve with salsa and tortilla chips. Serves 2.

Note: This recipe can be easily doubled to serve 4.

Date Loaf Candy

3 cups granulated sugar
1 cup milk
1/2 cup water
1 Tbsp. butter
1 12-oz. box dates, chopped
1 cup pecans, chopped

In a heavy saucepan, mix sugar, milk, water, and butter. Bring to a boil, and add dates slowly, stirring constantly over medium heat. Cook until soft ball stage (drop a small amount from a spoon into a bowl of cold water–you should be able to pick it up and form a small ball with your fingers). Remove from heat, and stir until mixture turns dull and stiff. (This takes a long time, especially if you’re using a heavy heat-retaining pot like Calphalon). Stir in the nuts. Turn mixture out onto a clean damp cloth placed on a cookie sheet; mold into a long log about 3-4 inches in diameter. Keep log wrapped in cloth, and place the cookie sheet into the refrigerator until log is firm. Slice in 1/4” slices. Store, covered, in refrigerator.

Linguine w/Ham, Peas & Swiss Cheese

8 oz. linguine (I used Dreamfields)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup frozen peas
1/2 cup sliced ham, cut in 1" long matchsticks
1/2 cup shredded Swiss cheese
2 Tbsp. grated Parmesan cheese

Cook linguine in a large pot of salted boiling water. Drain, return to pot, and keep warm. In a medium saucepan, heat broth and cream over medium heat. When nearly boiling, lower heat and add remaining ingredients. Simmer about 10 minutes. Pour over cooked pasta and stir. Serves 2.

Twice-Baked Cauliflower

from Kalyn of Kalyn’s Kitchen

1 large head cauliflower
4 oz. low fat cream cheese
1 Tbsp. butter
1/2 cup low fat sour cream
1/2 cup minced green onions (I used a couple tablespoons of chives)
1/2 cup grated Parmesan
6 slices bacon , cooked and crumbled
1 cup shredded cheddar cheese

Preheat oven to 350˚. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter, sour cream, green onion, Parmesan, and 3/4 of the bacon. Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly. Serves 4

Chicken Piccata

2-3 boneless, skinless chicken breast halves
1/2 c flour
1 T olive oil
1 T butter
1/4 c white wine
2 T fresh lemon juice
salt to taste
freshly ground pepper
1 T chopped parsley ( I used 2 t dried)
2 t capers, drained

Put breast halves between two pieces of plastic wrap, and flatten with a heavy saucepan or a meat mallet. Dredge chicken in flour; sauté over medium heat in butter and oil until browned on both sides and cooked inside. Remove to a plate and keep warm. Deglaze the pan with wine and lemon juice. Bring to a boil. Season with salt and pepper to taste; add parsley and capers. Serve chicken with sauce poured over. Recipe can also be used with veal or pork.

Sloppy Joes

Last night DH and I had the best sloppy joes! A few months ago I had made a batch of Meat Sauce Mix, and decided to make a quick, simple meal since I had a late meeting. All I did for sloppy joes was add 1/4 cup of barbecue sauce (I used KC Masterpiece) to one pint of Meat Sauce Mix, heat, and serve over hamburger buns.

Kung Pao Pork

Note: This recipe would work well with chicken, beef, and firm tofu.

1 Tbsp. canola or vegetable oil
1 large onion, cut in chunks
2 small zucchini, sliced
3/4 lb. boneless pork, cut in bite-sized pieces (I use one of the thick boneless chops from Costco)
1/2 cup Mr. Yoshida's Gourmet Sauce, divided
1 Tbsp. cornstarch
1/2 teaspoon red pepper flakes
1/2 teaspoon ground (powdered) ginger
1 6-oz. can sliced water chestnuts, drained
1/4 cup peanuts, divided

Heat oil in a large skillet over medium-high heat. Add onion, zucchini, and pork. Stir-fry about 5 minutes, until meat is browned and vegetables are beginning to soften. Add 1/4 cup of the gourmet sauce. Let simmer a minute while you blend the cornstarch, red pepper flakes, and ginger into the other 1/4 cup of the gourmet sauce. Add to skillet along with the water chestnuts. Heat and stir 2-3 minutes until thickened. Serve over hot rice, and sprinkle with peanuts. Makes 4 servings.

Praline Nut Topping

2 teaspoons butter
2 teaspoons Splenda Brown Sugar blend
1/4 cup chopped pecans or walnuts

Combine all ingredients in a small saucepan. Heat and stir over medium heat until butter and brown sugar have melted. Let cook one more minute. Immediately pour over two bowls of vanilla ice cream. (If you let it cool, it hardens.)

Pepper Steak & Potatoes

4 medium potatoes, sliced 1/4"
2 Tbsp. water
1 lb. sirloin, thinly sliced
1 Tbsp. garlic pepper
2 Tbsp. olive oil
1 bell pepper, cut into thin strips

Put potatoes and water in a large microwave-safe bowl. Microwave on HIGH 6-10 minutes or until tender. While potatoes cook, toss beef with garlic pepper and heat oil in a large skillet over high heat. Add beef to skillet and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; sauté 5 minutes or until browned. Add beef; toss until heated through. Season with salt. 4 Servings.

Kartoffelknödel (Potato Dumplings)

2 T flour
2 large baking potatoes, peeled, boiled, and then riced
1 egg
1 t salt
dash nutmeg
dash white pepper
2 t beef or chicken bouillon granules (depending on whether you're serving these with beef or chicken)

Combine flour, riced potato, egg, salt, nutmeg, and pepper. Bring a large pot of water to a boil; add bouillon granules. Using hands, shape potato mixture into small (about 1 1/2") balls and drop into boiling water. Initially, they will sink to the bottom. Cook another 15 minutes (they will rise to the top). Remove from pan with a slotted spoon and serve. Makes about
16, or enough for 3-4 people.

Rinderrolladen (Stuffed Beef Rolls)

4 pieces of very thin beef cut from a round steak, about 4" x 10" x 1/4"
salt and pepper
4 t prepared mustard, divided
4 slices bacon OR 4 T real bacon bits, divided
4 T dried parsley, divided
8 t finely chopped onion, divided
1 large dill pickle, quartered lengthwise OR 1 c pickled salad mix (I use Kruegermann's)
2 T oil
2 c water
1 T cornstarch dissolved in 2 T water

Lay out the four pieces of beef on a flat surface. Sprinkle with salt and pepper, then spread each one with a teaspoon of mustard. Sprinkle each with bacon bits or lay a piece of bacon lengthwise on the meat. Next, sprinkle each piece of meat with a tablespoon of parsley and 2 teaspoons of onion. If you're using the whole pickle slice, lay it crosswise along the widest end of the meat. If you're using the pickle mix, put about a quarter cup of it on the widest end of the meat. Roll up the meat, widest end first, and then fasten the narrow end to the roll with a toothpick. (I used to go to the trouble of tying these with dental floss, but it took way too much time and effort. A toothpick works fine. You can see in the picture above that I used a blue toothpick!) Heat oil in a large skillet, and brown the meat rolls on all sides. Add water, cover, and simmer over low heat at least 30 minutes. Remove rolls to a serving platter or to plates, and add cornstarch-water mixture. Bring heat to medium-high and stir, about a minute or two, until gravy is thickened. Serve gravy over meat rolls with rice or dumplings.

Quick Choucroute

from Cooking Light

2 teaspoons canola oil
1 pound boneless center-cut loin pork chops, cut into 1/2-inch slices
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped Golden Delicious apple (about 1)
3/4 cup thinly sliced onion (about 1 medium)
1 bay leaf
1 (12-ounce) bottle light beer
2 cups sauerkraut, rinsed and drained
1/2 pound low-fat smoked sausage, cut diagonally into 1/2-inch slices
1/3 cup chopped fresh parsley
2 tablespoons prepared horseradish
1 tablespoon whole-grain mustard

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; sauté 2 minutes. Remove pork from pan, and keep warm.
Add apple, onion, and bay leaf to pan; cook 2 minutes or until onion is lightly browned. Add beer, scraping pan to loosen browned bits. Add sauerkraut and sausage; bring to a simmer, and cook 5 minutes. Return pork to pan; cover and cook 2 minutes or until pork is thoroughly heated. Discard bay leaf. Stir in parsley. Serve with horseradish and mustard.

Pecan-Coconut Crusted Fish

½ teaspoon salt
¼ teaspoon ground cayenne (red) pepper
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoon plain breadcrumbs
4 boneless fish fillets
1/4 c butter, canola oil, or olive oil

Combine salt, cayenne, pecans, coconut, and breadcrumbs in a shallow bowl. Dampen fish lightly, then dredge in breadcrumb mixture, pressing mixture into fish. Heat butter or oil in a large skillet; sauté fish over medium heat until browned on both sides and fish flakes easily with a fork. Serve with Pineapple Salsa.

Stuffed Tomatoes

4 medium tomatoes
salt
1/3 c cooked brown rice
1/3 c frozen spinach, thawed
1/4 t chopped garlice
2 T grated Parmesan
1 egg
more Parmesan to sprinkle on top

Preheat oven to 400˚. Cut tops off tomatoes. Using a spoon, scoop out the insides and discard. Sprinkle lightly with salt and turn upside down on a paper towel to drain for about 10 minutes. Combine remaining ingredients, and fill tomatoes. Top with a little more Parmesan. Bake 15-20 minutes.

Roasted Broccoli

1 large crown of broccoli
2 T olive oil
1 t salt

Preheat oven to 400˚. Trim broccoli and break into florets. Toss with olive oil and salt, and spread on a baking sheet. Roast 15-20 minutes. Serves 2.

Parmesan-Crusted Chicken

Donna Hay


finely grated Parmesan cheese
ground black pepper
boneless, skinless chicken breast halves (1 per person)
egg whites or beaten egg

Preheat oven to 390˚. Line a baking tray with baking paper. Dip the chicken breasts into the egg whites, then toss in the combined Parmesan and pepper to coat. Place in the baking tray and cook for 15 minutes or until the chicken is golden and cooked through.

Low Carb Chocolate Lava Muffins

2 4-oz. bars Ghirardelli bittersweet baking chocolate
1 stick butter, softened
1/2 t vanilla extract
1/2 c Splenda granular
3 T flour
1/4 t salt
4 eggs

Place a medium metal bowl in a saucepan of simmering water. Melt chocolate and butter in the bowl. Stir in the vanilla. In another bowl, combine the sugar, flour and salt. Sift these into the chocolate mixture and mix with an electric hand mixer. Add one egg at a time, fully incorporating each egg before adding the next. Beat on high until the batter is creamy and lightens in color. (approximately 4 minutes) Chill mixture.
Preheat oven to 375˚. Coat muffin tin with butter or spray with nonstick cooking spray. Spoon mixture into the muffin tin using approx. 1/4 cup for each muffin. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey. Let cool some before serving. Makes 12.

Carne Adovado

7 - 8 whole dried red chile pods, seeded and deveined
2 cloves garlic
2 t dried cilantro
1 t salt
2 pounds boneless pork butt, sirloin, or shoulder, sliced thin
Choose the dried chiles for your dish. They range in "heat" from mild to very hot…so ask your merchant to point the way. I use a mixture of California (Anaheim) and New Mexico red chilies so that I have a little mild and a little medium mixed together.
Prepare the chiles by slitting or cracking them open and removing the seeds and veins. The seeds and veins are what make the chiles hot, so you should clean the peppers according to how hot you wish them to be. Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour and then drain, reserving the liquid. Place the pepper skin in a blender and add enough of the water to bring the total amount in your machine to one pint. Add the garlic, oregano, and salt. Blend until thick and smooth.

Place the sliced pork in a large zip-top plastic bag and pour in the chile sauce. Mix the meat and marinade and refrigerate overnight.

When ready to cook, heat oven to 350F. Place meat and marinade in a covered casserole and bake for one hour. You may wish to drain some of the "juice" after 35-40 minutes. The longer you cook it, the softer the meat gets - so even two hours will work, too.

Serve with flour or corn tortillas, along with your choice of accompaniments, such as grated cheddar or jack cheese, sour cream, diced onion, salsa, avocado, and chopped fresh cilantro.
Spanish rice goes well with this dish.

Iberian Meat Loaf

adapted from Cooking Light

3/4 lb. lean ground beef
3/4 lb. groun turkey
1 (8-oz.) can tomato sauce, divided
1 c chopped onion
1/2 c dry bread crumbs
1/2 c chopped fresh parsley
1/3 c sliced pitted green olives cooking spray
1 1/2 t paprika
1/2 t dried oregano
1/2 t ground coriander
1/4 t ground black pepper
2 large egg whites or 1 large egg
1 garlic clove, minced

Preheat oven to 350˚. Combine meat, 1/2 cup tomato sauce, and remaining ingredients (except cooking spray) in a large bowl. Shape mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 1/2 cup tomato sauce evenly over top of meat loaf. Bake for 1 hour. Let stand 10 minutes.

Banana Cinnamon Bread

makes 2 loaves

1 c butter
1/2 c Splenda Brown Sugar Blend
1 t vanilla extract
3/4 t baking soda
1/2 t salt
1 1/2 c mashed ripe bananas (about 4 large bananas)
1/4 c honey
4 large eggs
3 c whole wheat flour
1/2 c 9-grain cereal
1/2 c oat or wheat bran
1/4 c ground flaxseed
1 c cinnamon chips


Preheat oven to 350°F. In a large bowl, beat together the butter, sugar, vanilla, baking soda, and salt. Add the bananas, honey, and eggs, beating until smooth. Add the flour, cereal, bran and flaxseed, then the chips, stirring until smooth. Spoon the batter into two lightly greased 9 x 5-inch loaf pans, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes before removing it from the pan, and cooling it completely on a rack.

Apple-Nut Muffins

Streusel Topping
1/2 c whole wheat flour
3 T brown sugar
2 T butter, room temperature
1/4 t cinnamon

Batter
3/4 c whole wheat flour
3/4 c white whole wheat flour
1/2 c Splenda granular
2 t baking powder
1 t ground cinnamon
1/4 t salt
1/4 t baking soda
2 large eggs
1 c sour cream or plain yogurt
1/4 c unsweetened applesauce
1 c JUST APPLES, coarsely chopped
1/2 c chopped walnuts or pecans

Preheat oven to 375˚. Grease muffin cups or use paper muffin cups. Mix streusel ingredients in mini-chopper until crumbly; set aside. For batter, mix flour, Splenda, baking powder, cinnamon, salt and soda in large bowl. Break eggs in separate bowl. Add sour cream and applesauce, and whisk until well blended. Stir in chopped Just Apples and nuts. Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened. Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of streusel mixture. Bake 20 to 25 minutes, or until browned. Remove from pan and cool. Makes 18 regular muffins.

Mushroom PIe

Mushroom Pie


3 T butter
1 medium onion, thinly sliced
1 1/2 lbs. mushrooms, sliced
dash pepper
1/2 t Worcestershire sauce
1 T lemon juice
8 oz. Swiss cheese, grated
2 unbaked pie crusts
1/2 t salt
1 egg yolk
1 T water

Saute onion in butter until golden, about 5 minutes. Add mushrooms. Saute until juice has cooked out. Drain. Mix with salt, pepper, Worcestershire, lemon juice, and cheese. Pour into pie crust; top with other pie crust. Trim edges; brush with egg yolk and water mixed together. Bake at 375F for 40 minutes. 6 servings.

When I made the rustic tart pictured above, I reduced everything to 2/3: 2 T butter, 1 lb. mushrooms, etc. I then rolled the crust out with a rolling pin as large as I could make it, piled the mushroom-onion mixture in the middle, and pulled the edges up around the filling. I baked it for only 35 minutes. 4 servings

Cinnamon Chicken

6 chicken thighs (I used boneless thighs)
1/4 t cinnamon
dash ground cloves
1 1/2 T oil
1 clove garlic, crushed
1 med. onion, chopped
3/4 c orange juice
2 T raisins
1 T drained capers
1/2 c slivered almonds

Sprinkle chicken with salt and pepper, then with cinnamon and cloves. Heat oil in a large skillet; cook chicken slowly. Add garlic and onion to chicken and continue cooking until chicken is a good golden brown all over. Add orange juice, raisins, and capers; cover. Cook over medium heat until chicken is tender, about 15 minutes. Sprinkle with almonds.

Pine Nut-Crusted Fish with Orange-Balsamic Sauce

adapted from Sweetnicks






1/4 c freshly grated Parmigianno-Reggiano cheese
1/3 c pine nuts, toasted and very finely chopped
1 t dried Italian seasoning
1/4 t salt
1/3 c flour
1 large egg, beaten
1/4 c mik
4 fish fillets (I used barracuda)
1/4 c balsamic vinegar
1/4 c orange juice
1 t honey
1 clove garlic, minced
1/4 t crushed red pepper flakes
1 T olive oil
2 T butter

Combine the cheese, pine nts, Italian seasoning, and salt in a shallow bowl. Put the flour in a secon bowl, and then combine the egg and milk in a third bowl. Dip both sides of the fish in the flour, sahking off the excess. Dip the fish in the egg-milk mixture, then dredge in the cheese-pine nut mixture. Combine balsamic vinegar, orange juice, honey, garlic, and red pepper flakes in a small bowl; set aside. Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the fish in the skillet until browned on both sides and fish flakes easily with a fork. Remove to a plate and keep warm. Wipe out the skillet with a paper towel. Add vinegar-orange juice mixture to hot skillet; cook about 1 minute. Serve sauce over fish.

Taco Salad Texas Style

3/4 to 1 pound lean ground beef
1/2 head iceberg lettuce, cut in bite-sized pieces or shredded coarsely
1-2 tomatoes, diced
1 15-oz. kidney beans, rinsed and drained
1/2 to 3/4 cup shredded cheddar cheese
3 cups tortilla chips, slightly crushed (not fine)
1 cup Kraft Catalina dressing

Crumble and brown the ground beef; let cool slightly. Combine with remaining ingredients. Serves 4.

Additional add-ins: diced canned/jarred jalapeños, sliced or chopped black olives
diced avocado

Asiago, Potato, and Bacon Gratin

from Cooking Light

1 1/2 lbs. Yukon gold potatoes,cut into 1/4" slices
1 t salt, divided
2 T shallots
1/4 c flour
2 c low-fat milk, divided
3/4 c grated Asiago cheese
1/4 c chopped fresh chives
1/4 t ground black pepper
4 bacon slices, cooked and crumbled
1/4 c grated Parmesan cheese

Preheat oven to 350°. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm. Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Grilled Fish with Jalapeno-Lime Butter

adapted from Cooking Light

1/4 c vegetable oil
1/2 c orange juice
3 T lime juice
1 T tequila
1 T grated lime zest
1 T minced jalapeño pepper
1 clove garlic, minced
4 5-oz. fish fillets
1/4 c butter, softened
14 t garlic salt
2 t minced fresh jalapeño
2 t grated lime zest

In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon jalapeño pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the fish in the dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons jalapeño pepper, and 2 teaspoons lime zest. Cover, and refrigerate.

Preheat grill for medium heat. Lightly oil grill grate, and place fish on the grill. Cook fish for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Baste occasionally with reserved sauce. Transfer to a serving dish, top with jalapeño butter, and serve.

Coconut Cream Pie

from Susan White, of Knox City, Texas

3/4 c sugar
3 T cornstarch
1/4 t salt
2 c milk
3 eggs, separated
2 T butter
1 t vanilla
1 1/3 c shredded sweetened coconut
1 9-inch pie crust, baked and cooled



In saucepan combine sugar, flour, and salt. Mix well. Gradually stir in milk. Cook, stirring often, over medium heat until bubbly. Cook and stir for another 2 minutes. Remove from heat. Separate eggs, putting yolks in a small bowl and the whites in a small mixing bowl. Take small amount of this mixture and stir into bowl with egg yolks; mix well. Immediately return to hot mixture, cook 2 minutes, stirring constantly. Remove from heat. (If mixture is too lumpy or egg yolks have separated, beat with rotary or electric mixer.) Add butter and vanilla, then coconut. Pour into cooled pie crust. Spread meringue on top. Cook at 350˚ for 12 to 15 minutes. Cool. Can sprinkle a little coconut on top of meringue before cooking.

Grilled Ham, Swiss, and Apple Pitas

3 rounds whole-wheat pita bread, cut in half
6 slices Swiss cheese
3 large slices Black Forest ham, cut in half
1 apple, cored and thinly sliced
butter-flavored nonstick cooking spray

Fill each pita half pocket with one slice of Swiss cheese, half a slice of ham, and several apple slices. Spray each side with nonstick cooking spray and grill until lightly browned on each side and cheese begins to melt. Makes 6.

Whole Wheat Pfannenkuchen

this recipe makes about 20 crepes, so you might want to cut it in half

4 eggs
1/4 t salt
2 T Splenda granular
1 c whole wheat flour (I used Stone-Buhr, a brand found in the western US)
2 1/2 c white whole wheat flour (I used King Arthur)
1 t vanilla
4 1/4 c milk

Beat eggs well. Add salt, Splenda, and vinegar. Add flour and half of the milk, stirring until smooth. Gradually stir in the rest of the milk to make a creamy batter. Heat a large nonstick skillet until drops of water dance on it. Spray with butter-flavored nonstick cooking spray. Add about 1/3 cup of the batter. With a quick rotary motion, tip skillet to spread batter thinly. Brown only lightly on each side. To serve, roll up with your choice of jams.

Spinach-Apple Salad

3 T vegetable oil
3 T raspberry or red wine vinegar
2 T honey
dash salt & pepper
about 3 cups fresh spinach (about half of a bag)
1 crisp apple (Fuji, Gala, etc.), unpeeled, cored, and sliced
2 T sliced almonds, toasted

Combine first 5 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly. Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-sized pieces. Toss spinach in enough dressing to coat, reserving remaining dressing. Place spinach on serving platter. Core and slice apples. Toss in reserved dressing, and arrange on spinach. Sprinkle with almonds. Makes 3-4 servings.

Lemon Couscous Chicken Salad

1 1/4 c water
1 T extra-virgin olive oil
2 c edamame, thawed
1 pkg. Near East Roasted Garlic & Olive Oil Couscous
1 1/2 c chopped cooked chicken (2 small half-breasts)
juice of 1 lemon (2 T)
1/2 t lemon peel
1 T dried parsley

In a large skillet, bring the water, oil, edamame, and contents of the spice pack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from heat, cover and let stand for 5 minutes. Add parsley and fluff lightly with a fork. Chill well and serve cold. 4 servings

Cinnamon Bread

from Joe of Culinary in the Country



3 cups all purpose flour
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup butter, melted
1 egg
1 teaspoon baking powder
1 cup cinnamon chips
2 tablespoons sugar
1 heaping teaspoon cinnamon, can use more or less to taste

In a large bowl, whisk together the flour, 1/2 cup sugar, yeast, 1 teaspoon cinnamon and salt. In a separate bowl, mix together the milk, butter and egg. Combine the wet and dry ingredients, beating until smooth. Cover and let the batter rest at room temperature for 1 hour, then stir in the baking powder and cinnamon chips with a wooden spoon.
Preheat oven to 350˚. Scoop the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, mix the rest of the cinnamon and sugar. Sprinkle the top of the batter with cinnamon sugar. Bake the bread for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then tranfer it from the pan to a rack to cool completely. This bread slices better when you wait for it to cool down some.

Jalapeno Bagels

2 jalapeño bagels, sliced in half horizontally
2 T cream cheese, divided
1 tomato, halved and sliced
1/4 c shredded cheddar or jack cheese, divided
canned jalapeño slices to taste (don’t use fresh–they’re too hot!)

Spread bagel halves with cream cheese. Top with tomato slices, cheese, and then jalapeño slices. Bake at 350˚ 10 minutes or until cheese is melted. Serves 2.

Mocha Ice Cream

low sugar



3 c half-and-half, divided
1/4 c granulated sugar
1/2 c Splenda granular
1 T powdered cocoa
2 T espresso powder
1 t vanilla

In a medium bowl, whisk together 1 cup of the half-and-half with the sugar, Splenda, cocoa, and espresso until sugars and powders are dissolved. Add vanilla and the remaining half-and-half. Turn ice cream machine on and pour into freezer container. Freeze 25-30 minutes and transfer to a freezer-safe container. Put in freezer for another couple of hours to ripen.

Tomatensalat (German Tomato Salad)

3 T olive oil
2 t “brown and spicy” mustard
2 T cider or red wine vinegar
salt and pepper to taste
3 medium tomatoes, halved and sliced (this is also good with halved cherry tomatoes)

In a medium bowl, whisk together the olive oil, mustard, vinegar, salt and pepper. Add tomatoes and stir to mix. Refrigerate at least 30 minutes. Serves 2

Shannon's Chocolate Cheesecake

2 (8oz) pkgs. cream cheese, softened
1/4 c sugar
1/4 c Splenda
1/2 t vanilla
2 t espresso powder, dissoved in 1 T hot water
2 eggs
4 squares Baker's Semi-Sweet Chocolate, melted and slightly cooled
1 Keebler or Nabisco Chocolate Ready Crust

Mix cream cheese, sugar, Splenda, vanilla, and espresso at medium speed with electric mixer until well blended.  Add eggs; mix until blended.  Blend in melted chocolate. Pour into crust. Bake at 325˚ for 45 minutes or until center is almost set.  Cool in fridge at least 3 hours.

Bohemian Coffee Cake

Gladys Ellis, Lubbock, Texas

2 1/2 c all-purpose flour (I used 1 c whole wheat and 1 1/2 c all-purpose)
1 t cinnamon
1 t nutmeg
1/8 t salt
1 t baking powder
1 c buttermilk
1 t baking soda
2 eggs
1 c granulated sugar (I used 1/2 c sugar ad 1/2 c Splenda)
1 c packed brown sugar (I used 1/2 c Splenda brown sugar blend)
1 c oil (I used 1/2 c oil and 1/2 c unsweetened applesauce)
1 t vanilla
1 c chopped pecans
2/3 c sweetened shredded coconut

Preheat oven to 350˚. Mix flour, cinnamon, nutmeg, salt, and baking powder; set aside. Mix buttermilk and soda; set aside. Beat together eggs, sugars, oil, and vanilla until creamy. Alternately add flour mixture and buttermilk to egg mixture until batter is well blended. Shake pecans with a little flour in a bag to coat. Add pecans and coconut to batter. Bake in greased Bundt pan for 45-50 minutes, till toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to cake rack. Store covered.

Baked Onion Rings

2 large sweet onions
2 eggs
1 1/2 c crushed cornflakes
2 t sugar
1 t paprika
1/4 t garlic salt
1/4 t seasoned salt

Cut onions into 1/2-inch slices; separate into rings. In a shallow dish, whisk eggs. In another shallow dish, combine the remaining ingredients. Dip onion rings into eggs, then coat with cornflake mixture. Arrange rings in a single layer on greased baking sheets. Bake at 375˚ for 20-25 minutes or until tender.

Spicy Peanut-Encrusted Catfish

from Christine Cooks



3 catfish fillets (I used barracuda)
1 c dry-roasted, salt-free peanuts, chopped fine
2 T blackening spice (see below)
2 T olive oil or peanut oil
1/2 c Eggbeaters or other egg substitute, or 2 eggs, lightly beaten

Pre-heat oven to 400 degrees and have a baking sheet ready. Blot fillets with paper towels until thoroughly dry. Set aside.With a chef's knife, chop the peanuts until they're in very fine pieces. You could use a small food processor but I like to chop such a small amount with my knife, avoiding the possibility of turning them into peanut butter. Combine the chopped peanuts and the blackening spice and place on a flat plate. Pour the eggs or egg substitute into a wide bowl. Heat a cast iron skillet to medium and add the oil. The oil should just shimmer in the pan, not smoke, or you could burn the peanuts (hmmm, how do I know that...?). Dip a fillet into the eggs to coat then into the peanut mixture, coating both sides and pressing lightly to make the peanut pieces adhere. Repeat with the remaining fillets. Place in the hot skillet and, keeping them from crowding each other, saute for about 5 minutes on one side then flip and saute the other side for another 5 minutes. Remove fillets to a baking sheet and place in a 400 degree oven to finish - about 5 minutes more.

Blackening Spice
from Christine Cooks

5 T kosher salt
5 T paprika (I used sweet)
1 T dried thyme
1 T freshly ground black pepper
1 T garlic powder
1/2 t cayenne
1/2 t ground white pepper
Mix it all up and store in an airtight container.

Chicken Fried Rice

2 eggs, well beaten
1 c frozen mixed vegetables
1 T Yoshida’s gourmet sauce, optional
1 T canola oil
1 c chopped cooked chicken
3 c cooked white or brown rice
3 green onions, thinly sliced (including green part)
1 c coarsely shredded cabbage
2 T low-sodium soy sauce

Heat a large nonstick skillet sprayed with cooking spray over medium-high heat. Add eggs, tilt pan in a circular motion to coat bottom. Cook egg 1 minute; flip to other side and remove from heat. Once egg “pancake” has cooled, cut in small strips. Cook vegetables in a half cup of water for about 5 minutes; drain. In skillet, heat the gourmet sauce and oil; add chicken and sauté lightly until chicken is coated. Add rice, cabbage, and vegetables, and stir to blend. Add egg strips and green onions, and continue to cook over medium heat until all ingredients are hot. Add soy sauce; heat through. 4 Servings

Asian Citrus Grilled Chicken

1/4 c orange juice
1/4 c pineapple juice
1/4 c fresh lemon juice
1/4 c fresh lime juice
2 T ginger, peeled and chopped
2 garlic cloves, crushed
2 T light brown sugar
1/2 c peanut oil
2 T rice vinegar
1/2 t red pepper flakes
1-2 lbs. boneless chicken thighs or breasts

Whisk all ingredients except chicken in a medium bowl until well blended. Pour into a large zip-top plastic bag; add chicken. Marinate several hours in refrigerator. Drain marinade and grill chicken till done.

Easy Baked Corn

From Calf Fries to Caviar by Janel Franklin and Sue Vaughn



1 15-oz. can cream-style corn
1 T cornstarch
1 egg, beaten
1 T sugar
1/4 c milk
salt and pepper to taste
1 T butter, cut in small chunks

Preheat oven to 350˚. Empty corn into small greased baking dish. Combine cornstarch, egg, sugar, milk, salt and pepper in the empty corn can (why mess up a clean bowl?). Add to corn and stir to mix. Top with butter chunks. Bake until thick and slightly brown about 25-30 minutes. 4 Servings.