Cyndi's Recipes

Pork Chops and Scalloped Potatoes

2012-01-16T18:03:00.001-08:00

Preheat oven to 350˚.

Peel and slice 2-3 large potatoes - about 1/4" thick.

Slice your boneless pork chops about 1/2" thick. I use ONE of the thick boneless chops you get at Costco, and I slice it into 4 pieces.

Put a layer of the potatoes in the bottom of a 3-quart baking dish (I use Corningware - the one with the glass lid). Sprinkle the potatoes with about a tablespoon of flour, some salt and pepper, and then dot with about a tablespoon of butter (cut in small pieces).

Repeat with another layer of potatoes.

Use the chops for the next layer, and finish with a layer of potatoes - each time sprinkling with flour and dotting with small pieces of butter. You should have 3 layers of potatoes with the chops underneath the top layer.

Pour in about 1/2 cup milk - you should be able to see it down in the layers of potatoes, but it shouldn't be as high as the chops. (How do I know this? Major mess in the oven from overflowing, burning milk!)

Bake, covered, for an hour and a half. I've tried it for an hour, but the potatoes don't get tender.

Quick and Easy Fish Tacos

2011-09-25T18:14:00.001-07:00

Quick and Easy Fish Tacos

10 fish sticks
5 small corn tortillas (4 1/2" - 5")
2 tablespoons sour cream
2 tablespoons mayonnaise
1/8 teaspoon chipotle chile powder (I use Penzey's)
1/2 - 3/4 cup grated cheddar
salsa or pico de gallo
shredded cabbage - about 1 1/2 cups

Cook the fish sticks in the over per package directions. While they are cooking, make the sauce: stir together the sour cream, mayonnaise, and chipotle chile powder. Grate the cheese, if necessary, and shred the cabbage.

To assemble: Heat a large skillet or griddle over medium-high heat. Place corn tortilla on the griddle, and top with a little grated cheese. Next, add about a teaspoon (I use three little dollops, pushed off the spoon with my finger) of the sauce. When cheese is melted and tortillas are soft, remove them to a plate. Add two fish sticks to each one, and top with salsa and cabbage. Enjoy! Makes 5. [Don eats 3 and I eat 2]. We serve these with pinto beans.

Pasta E Fagioli

2011-09-25T18:12:00.003-07:00

(sorry for the blurry photo!)

3/4 lb. ground beef
1 med. onion, chopped
3 med. carrots, diced
4-5 celery stalks, sliced thinly
2 14-15-oz. cans diced tomatoes
1 14.5-oz. can red kidney beans, drained
1 14.5-oz. can white kidney beans (cannelini) or Northern white beans, drained
6 cups water
2 teaspoons beef bouillon granules or 2 cubes
2 tablespoons dried parsley
1 teaspoon ground pepper
1 teaspoon red pepper flakes
1 26-28-oz. can or jar spaghetti sauce (I used Hunts from a can, but you can use Prego, Ragu, Newman's Own, etc.)
1 1/2 cups macaroni (or any other small pasta)

Sauté the beef with the onion in a heavy stock pot until beef is browned. Add carrots, celery, and tomatoes, and simmer for about 10 minutes. Add the remaining ingredients and simmer until celery and carrots are tender, about 45 minutes. (Note: watch the bottom of the pan so it doesn't stick and burn.)

Miscellaneous

2009-12-31T15:39:00.000-08:00

Apple Butter
Catesa's Nut Butter
Cyndi's Salsa
Lime Jelly
Pineapple Salsa
Pumpkin Butter
Sweet and Sour Sauce
Sweet and Spicy Bacon Furikake

Sweet Things

2009-12-31T15:22:00.000-08:00

Brownies and Bars
Bittersweet Brownie Bites
Blueberry Breakfast Bars
Chocolate Peanut Butter Crispy Treats
Cocoa Krispies Treats
Coconut-Cranberry Granola Bars
Deep Dark Chocolate Brownies
Mixed Berry and Coconut Slice
Oatmeal Date Bars
Spicy Pumpkin Cheesecake Bars
Turtle Bars
Whole Wheat Freggie Bars

Cakes and Muffins
3 Minute Chocolate Cake
Apple Crisp Muffins
Apple-Nut Muffins
Burnt Sugar Cake
Chocolate Lava Muffins
Died and Went to Heaven Chocolate Cake
Garden Bounty Muffins
Hearty Pumpkin Bundt Cake
Lemon Coconut Muffins
Low Carb Chocolate Lava Muffins
Milky Way Cake
Mocha Walnut Pudding Cake
PB & J Muffins
Pecan Pie Cupcakes
Sour Cream Cake
Sticky Date and Coconut Cake
Tropical Muffins with Coconut-Macadamia Topping
Velvet Crumb Cake
Warm Chocolate Pudding Cake
Whole Wheat Cherry-Almond Snack Cake
Whole Wheat Lemon-Filled Blueberry Muffins

Candy
Cherry-Pistachio Bark
Date Loaf Candy
Delilah's Peanut Brittle
Texas Pecan Pralines

Cookies
Breakfast Cookies
Donna Hay's Lime Macaroons
Pretty in Pink Macaroons

Pies, Cobblers, and Cheesecakes
(Almost) Sugar-Free Orange Cheesecake
Black-Bottom Cheesecake Cups
Coconut Cream Pie
Coconut Tart
Lemon Meringue Pie
Mixed Berry Cobbler
Mixed Berry Pie
Mom's Cherry Cobbler (low sugar version)
Ritz Cracker Pie
Rustic Apple Tart

Fruit
Apple Turnovers
Lemon-Blueberry Roll-ups
Sangria Fruit Salad
Strawberries Romanof

Other Sweet Things
Burnt Sugar Ice Cream
Fresh Peach Ice Cream
Haupia
Mocha Budino di Ricotta (Cream Cheese Custard)
Mocha Cappuccino Pudding
Mocha Ice Cream
Pineapple Surprise Dessert
Praline Nut Topping
Triple Chocolate Ice Cream

Soup and Stew

2009-12-31T15:17:00.000-08:00

Baked Potato Soup

Beef and Lentils
Best Easy Stew
Cauliflower and Mushroom Soup
Black-Eye Pea Soup
Cheesy Broccoli and Potato Soup
Cream of Carrot Soup
Cream of Tomato Soup
Creamy Tortilla Soup
Crema de Calabacitas (Cream of Zucchini Soup)
Hot and Sour Soup
Italian Sausage and Spinach Soup
Kielbasa Bean Soup
Normandy Beef Stew
Pasta E Fagioli
Patrick's Chili
Quick Choucroute
Slow-Cooked Vegetable Soup
Split Pea Soup
Turkey Vegetable Barley Soup

Breakfast

2009-12-31T15:09:00.000-08:00

Apple Blintz Pancakes
Apple Breakfast Stacks
Applesauce Puffs
Banana-Stuffed French Toast
Bauernfrühstuck
Benedict Strata
Biscuits with Sausage Gravy
Blueberry Breakfast Bars
Blueberry-Yogurt Pancakes
Bohemian Coffee Cake
Breakfast Bundt Bread
Breakfast Cookies
Breakfast in a Muffin
German Pancakes
Grab n' Go Breakfast Waffles
Mom's Coffee Cake
Not My Mom's Coffee Cake
Orange Almond Pain Perdu
Orange Pain Perdu
Paradise Potatoes
Pfannenkuchen
Popovers
Pumpkin Waffles
Sausage-Spinach Breakfast Casserole
Take-Along Breakfast Pockets
Whole Wheat Banana-Walnut Pancakes
Whole Wheat Pecan Coffee Cake
Whole Wheat Pfannenkuchen
Whole Wheat Pumpkin Pancakes

Bread

2009-12-31T15:05:00.000-08:00

Banana Cinnamon Bread
Banana Nut Bread for the Bread Machine
Big Zucchini Gingerbread
Breakfast Bundt Bread
Brown Sugar Banana Bread
Cheese and Chile Cornbread
Cinnamon Bread
Fruit Bread
Hearty Onion Dill Bread
Lemon Coconut Bread
Quick Cheddar-Garlic Biscuits
Raisin Bran Bread
Rustic Black Rye Bread
Sweet Potato Quinoa Cornbread
Whole Wheat and Rye Bread
Whole Wheat Banana-Cranberry Bread
Whole Wheat Double Cranberry Bread
Whole Wheat Pumpkin Bread
Zucchini Gingerbread

Vegetables

2009-12-31T14:54:00.000-08:00

Asiago, Potato, and Bacon Gratin
Baked Acorn Squash
Baked Cabbage
Baked Onion Rings
Broccoli Casserole
Broccoli with Lemon-Almond Butter
Butternut Squash Fries
Caramelized Butternut Squash
Creamed Cauliflower Casserole
Creamed Turnips
Eastham Turnip-Potato Gratin
Easy Baked Corn
Fantail Potatoes
French Epicurean Peas
Fried Eggplant
Fried Okra
Grilled Summer Squash Kartoffelknödel (Potato Dumplings)
Kale Chips
Mexican Breakfast Potatoes
Mom's Baked Beans
Mushroom Pie
Parmesan Tomatoes
Potato Bundles
Pumpkins - Roasting & Making Purée
Roasted Beets
Roasted Broccoli
Roasted Radishes, Carrots, and Onions
Roasted Vegetables
Rösti
Rotkohl (Red Cabbage)
Sautéed Spinach
Scalloped Cabbage
Stuffed Tomatoes
Sweet Potato Planks
Turnip Greens
Twice-Baked Cauliflower
Uberbackener Spinat mit Kase (Baked Spinach with Cheese)
YaYa's Greek Potatoes
Zucchini and Carrot Ribbons
Zucchini Casserole
Zucchini Oven Chips

Sandwiches and Pizza

2009-12-31T14:50:00.000-08:00

Apple-Peanut Butter Quesadillas
Baked Ham Sandwiches
California Turkey Panini
Grilled Chicken Sandwiches with Onions and Peppers
Grilled Ham, Swiss, and Apple Pitas
Hearty Italian Sandwiches (crockpot)
Hot Ham and Swiss Sandwiches
Jalapeño Bagels
Pear and Blue Cheese Pizza with Caramelized Onions
Southwestern Grilled Turkey Sandwich

Beans, Rice and Grains

2009-12-31T14:47:00.000-08:00

Blackeyed Peas and Rice
Chicken Fried Rice
Curried Orange Rice
Curried Rice Pilaf
Quinoa with Roasted Vegetables
Rodeo Beans
Spanish Rice

Pasta

2009-12-31T14:43:00.000-08:00

Aunt Gwen's Four-Taste Pasta
Baked Four-Cheese Pasta
Baked P'Sketti Squares
Bo Luc Lac Spaghetti
Chicken Spaghetti
Four Cheese Mac and Cheese
Ham and Spinach Pasta
Jalapeño Popper Mac & Cheese
Käse Spätzle mit Zwiebeln
Linguine with Ham, Peas, and Swiss Cheese
Rigatoni with Roasted Garlic, Mushrooms, and Chili Pepper
Steak and Veggie Spaghetti
Stovetop Macaroni and Cheese
Texas Goulash
Zucchini and Noodles

Eggs

2009-12-31T14:10:00.000-08:00

Anaheim Scramble
A Pair of Quiches (Mushroom, Asparagus/Ham)
Benedict Strata
Bisquick Breakfast Casserole
Cottage Cheese and Egg Breakfast Muffins with Mushrooms, Bacon, and Green Onions
Easy Breakfast Casserole
Eggs Goldenrod
Huevos Rancheros
Kale and Egg Breakfast Muffins
Kalyn's Green Chile and Cheese Egg "Muffins"
Marilyn's Mushroom Quiche
Mexican Soufflé
Mom's Deviled Eggs
Sausage-Egg Breakfast Muffins
Sausage-Egg Quesadillas
Sausage-Egg Quesadillas (Healthy)
Spinach-Artichoke Bread Soufflés
Spinach-Cheese Casserole

Miscellaneous Meats

2009-12-31T14:07:00.000-08:00

Bacon-Wrapped Grilled Sausages
Calves' Liver with Bacon and Onions
French Quarter Potatoes
Gene's Sausage and Peppers
Italian Sausage and Spinach Soup
Italian Sausage Casserole
Italian Sausage, Potato, and Mushroom Roast
Quick Choucroute
Southern Frank Dinner
Sweetnicks' Melt-in-Your-Mouth Sausages

Fish

2009-12-31T14:01:00.000-08:00

Crispy Oven-Fried Fish
Fish and Shrimp Tacos
Fish with Crispy Potatoes
Fried Fish
Grilled Bonito
Grilled Fish with Jalapeño-Lime Butter
Guilt-Free Fish Tacos
Korean Barbecued Fish
Macadamia-Coconut Mahi Mahi with Pineapple Beurre Blanc
Mahi Mahi with Lemon-Caper Sauce
Pan-Fried Fish with Rémoulade
Parmesan-Red Pepper Mahi Mahi
Pecan-Coconut-Crusted Fish
Pinenut-Crusted Fish with Orange-Balsamic Sauce
Quick and Easy Fish Tacos
Sautéed Fish with Orange-Shallot Sauce
Spicy Peanut-Encrusted Catfish

Pork

2009-12-31T13:51:00.000-08:00

Apple-Pork Mini-Roast
Aunt Gwen's Chops
Balsamic-Glazed Pork Tenderloin
Braised Autumn Chops
Carne Adovado
Cranberry-Orange Pork Chops
Easy Pork Chop Sauté with Cranberries
Geschnetzeltes
Grilled Jerk Pork Chops
Grilled Pear and Cheddar-Stuffed Pork Tenderloins
Grilled Pork with Apricot Sauce
Harvest Moon Pork Chops
Jjortikka's Pork Tenderloin
Kung Pao Pork
Lemon-Garlic Schwenks (Grilled Pork Sirloin)
Maple-Soy Pork Chops
Milk-Braised Pork Chops
Mole-Style Pork Chops
No-Fuss Pork Chops
Orange Pork Chops
Pork and Napa Cabbage
Pork Chops and Scalloped Potatoes
Pork Chops with Tangy Cherry Sauce
Pork Chops with Cherry Preserves Sauce
Pork Roast with Honey, Garlic, and Sage
Pork Tenderloin with Sage, Garlic and Honey
Schwenkbraten
Spicy Apricot Pork
Spicy Orange-Glazed Pork Chops
Spicy Pork Tenderloin with Ginger-Maple Sauce
Teriyaki Pork & Vegetables with Whole Wheat Spaghetti
Zigeuner (Gypsy) Schnitzel

Beef

2009-12-31T13:39:00.000-08:00

Anticuchos (Peruvian Beef Skewers)
Barbecue Brisket, Texas Style
Beef Burgundy
Beef Fajitas (crockpot)
Best Easy Beef Stew
Bo Luc Lac Spaghetti
Chili Colorado
Corned Beef Hash
Fiery Flank Steak with Tomato Jam
Normandy Beef Stew
Orange-Garlic Beef
Patrick's Chili
Pepper Steak and Potatoes
Rinderolladen (Stuffed Beef Rolls)
Roast Beef Hash
Spicy Grilled Flank Steak
Steak and Veggie Spaghetti
Teriyaki Beef and Pepper Bowls
Tomato Beef with Curry

Chicken and Turkey

2009-12-31T13:21:00.000-08:00

Alice Alene's Oven-Barbecued Chicken
Applesauce Barbecue Chicken
Asian Grilled Chicken Breasts
Asian Citrus Grilled Chicken
Barbecue Turkey Burgers
Brown Sugar Chicken
Chicken and Corn Torte
Chicken and Mushrooms with Herb Cheese Sauce
Chicken in Pastry
Chicken Marsala Casserole
Chicken Mia
Chicken Mole Verde
Chicken Paprika
Chicken Parmesan
Chicken Peanut Chow Mein
Chicken Piccata
Chicken Roasted on Eggplant and Tomatoes
Chicken Roll-ups
Chicken Salad Piccata
Chicken Satay
Chicken Thighs Adobo
Chicken Thighs with Mango Chutney Sauce
Chipotle Chicken Taco Salad
Chipotle Orange Chicken
Cinnamon Chicken
Cocoa-Chili-Rubbed Chicken
Confetti Chicken
Cranberry-Barbecue Chicken
Easy Tandoori Chicken Breasts
Ed Tep's Thai Barbecue Chicken
Eileen's Lemon Chicken
Grilled Chicken Sandwiches with Peppers and Onions
Grilled Chicken Thighs with Tangerine-Maple Glaze
Honey-Lime Chicken
Hunters' Chicken
Lemon Chicken Diablo
Lemon Parmigianno Chicken
Marilyn's Unforgettable Chicken Casserole
Martha Green's Hawaiian Chicken
Orange-Bacon Chicken Breasts
Oregano Olive Chicken
Parmesan-Crusted Chicken
Pecan-Crusted Chicken with Orange Dipping Sauce
Pepper Jelly Chicken
Pineapple Chicken
Pioneer Woman's Coq Au Vin
Spicy Honey-Brushed Chicken Thighs
Spicy Roasted Chicken with Grape Tomatoes
Turkey Burgers with Curry-Lime Mayo
Yucatan-Marinated Grilled Chicken

Salads & Dressings

2009-12-31T13:07:00.000-08:00

Asian Pasta Salad
Banana-Apple Salad
Broccoli Salad I
Broccoli Salad II
Cole Slaw
Debbie's Orzo Salad with Feta
Easy Pasta Salad
Erika's Romaine Salad
Fleishsalat
Four-Bean Salad
Fruit Pudding Salad
Gurkensalat (German Cucumber Salad)
Italian Potato Salad
Jamie Oliver's Chopped Salad
Karottensalat (German Carrot Salad)
Kartoffelsalat (German Potato Salad)
Kim's Roasted Potato Salad
Lemon Couscous Chicken Salad
Mario's Salad
Mom's Potato Salad
Mom's Tuna Salad
Pasta Salad
Poppy Seed Dressing
Red Vinaigrette
Roasted Corn and Black Bean Salad
Spinach-Apple Salad
Sweet Cabbage Salad
Taco Salad - Texas Style
Tomatensalat (German Tomato Salad)

Appetizers, Dips, Sauces

2009-12-31T13:05:00.000-08:00

Bean Dip (as good as the brand name)
Chile-Roasted Edamame
Chuck's Bean Dip
Cyndi's Salsa
Diane's Bean "Dip"
Guacamole
Roasted Chickpeas
Sauteed Mushrooms
Sugar & Spice Almonds

Beverages

2009-12-31T13:03:00.000-08:00

Butterscotch Martinis
Hot Buttered Rum Mix for a Crowd

Pecan Pie Cupcakes

2008-11-30T13:30:00.002-08:00

1 cup chopped pecans
½ cup all-purpose flour
1 cup packed brown sugar
⅔ cup butter, melted
2 eggs
Preheat oven to 350-degrees F. Liberally grease muffin tins with cooking spray; set aside. (I used silicone muffin cups sprayed with Pam for Baking and they slid right out.)

Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Makes 13-14 regular-sized cupcakes, or about 30 miniature ones.

Pineapple Chicken

2008-11-30T13:30:00.001-08:00

1 20 oz. can pineapple chunks
1 clove garlic, crushed
2 teaspoon cornstarch
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon rosemary, crushed
6 boneless skinless chicken breasts
1 lemon , thinly sliced

Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire, mustard, and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400˚ 30 minutes. Arrange pineapple and lemon slices around chicken. Spoon sauce from baking pan over all; continue baking 5 more minutes.

Pecan-Crusted Chicken with Orange Dipping Sauce

2008-11-30T13:27:00.000-08:00

2 boneless, skinless chicken breasts (I bet if you used chicken tenders or cut the breasts into smaller pieces, it would take an even shorter amount of time.)
1 egg white
1/2 cup panko bread crumbs
1/4 cup pecan pieces, ground
salt and pepper
1 teaspoon mustard
3 tablespoons orange marmalade
3 tablespoons orange juice
1/2 teaspoon crushed red pepper

Preheat oven to 375˚. In a shallow bowl, whisk the egg white until frothy. Combine the panko crumbs and pecans with salt and pepper to taste in another bowl. Dip the chicken in the egg white to coat, and then in the pecan-panko mixture. Place chicken on a baking sheet coated with nonstick cooking spray. Bake about 30 minutes or until chicken is cooked through.

Orange Dipping Sauce: Combine mustard, marmalade, orange juice, and red pepper in a small bowl. Microwave 30 seconds.

Zucchini and Carrot Ribbons

2008-11-30T13:25:00.000-08:00

from Alanna of A Veggie Venture

2 carrots, washed but peels on (or off if you prefer)
1 tablespoon butter
2 cloves garlic, minced
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. (I didn't cut mine in half.) Heat the oil or butter in a large skillet til shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook til soft (or al dente if you prefer). Season with salt and pepper. Serves 4

Mole-Style Pork Chops

2008-11-30T13:24:00.000-08:00

from Cooking Light

1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon ground chipotle chile peppers
1/2 teaspoon salt
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
Cooking spray

Heat a grill pan over medium heat.

Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.

Baked Acorn Squash

2008-11-30T13:21:00.000-08:00

1 medium acorn squash
2 tablespoons butter
2-3 tablespoons brown sugar (we like ours sweet)

Preheat oven to 350˚. Spray a small baking dish with nonstick cooking spray. Cut squash in half vertically through the stem. Using a spoon, scoop out the insides and discard them. Place face down on baking dish and bake for 35-40 minutes. Turn over. (You might have to move them to a dish with sides so they don't fall over.) Place a tablespoon of butter and about a tablespoon and half of brown sugar in each half. Bake another 35-40 minutes. Serves 2.

Sticky Date and Coconut Cake

2008-11-30T13:19:00.000-08:00

adapted from Cooking Light

Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Eastham Turnip-Potato Gratin

2008-11-30T13:18:00.000-08:00

adapted from Cooking Light

1 ¼ pounds medium turnips (about 2, the size of baseballs), peeled and cut into (1/8-inch-thick) slices
Cooking spray
½ teaspoon kosher salt
½ teaspoon black pepper
¾ pound baking potato, peeled and cut into (1/8-inch-thick) slices
¾ cup (3 ounces) grated Gruyère cheese, divided
¾ cup fat-free, less-sodium chicken broth
1. Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.
2. Preheat oven to 350°.
3. Arrange one third of turnips in a 2-quart baking dish coated with cooking spray; sprinkle with one third of salt and one third of pepper. Arrange half of potato over turnip. Sprinkle 6 tablespoons cheese evenly over potato. Arrange one third turnip over cheese; sprinkle with one third of salt and one third of pepper. Arrange remaining potato over turnip. Arrange remaining turnip over potato; sprinkle with remaining salt and remaining pepper. Pour broth over vegetables. Cover with foil, pressing foil down onto turnip slices. Bake at 350° for 1 hour.
4. Preheat broiler.
5. Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.

Notes:
While the recipe calls for broiling, I just added the cheese and continued cooking another 10 minutes. I also had to drain off some liquid before I added the cheese topping.

Pan-Fried Fish with Rémoulade

2008-11-30T13:17:00.000-08:00

adapted from Cooking Light
Sauce:
1 tablespoon chopped fresh parsley
2 tablespoons reduced-fat mayonnaise
1 teaspoon chopped capers
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh lemon juice

Fish:
1/4 cup all-purpose flour
1/2 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 (6-ounce) skinless halibut fillets
(I used 3 mahi mahi fillets)
1/4 teaspoon salt
1/4 teaspoon garlic powder (I substituted garlic salt for the salt and garlic powder)
* 1 tablespoon canola oil
* 2 lemon wedges
1. To prepare sauce, combine the first 6 ingredients.
2. Place flour in a shallow dish. Place panko in another shallow dish. Place egg white in another shallow dish.
3. Sprinkle fish evenly with salt and garlic powder. Working with 1 fillet at a time, dredge fish in flour, shaking off excess. Dip fish into egg white, allowing excess to drip off. Coat fish completely with panko, pressing lightly. Set aside. Repeat procedure with remaining fish, flour, egg white, and panko.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add fish to pan; reduce heat to medium, and cook 4 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and lemon wedges.

Zucchini Oven Chips

2008-08-08T21:25:00.001-07:00

from Joe of Culinary in the Country

¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 ½ cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (Joe and I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Tropical Muffins with Coconut-Macadamia Topping

2008-07-22T15:18:00.000-07:00

from Cooking Light

Muffins:
1 1/3 cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
Cooking spray

Topping:
2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar
1 tablespoon regular oats
Preparation
1. Preheat oven to 400°.

2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.
3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
4. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield 18 muffins. (Cooking Lightsays this recipe will make 12, but even with almost-full muffin cups, it made 18. Also, since half of a small can of crushed pineapple is 1/2 cup, you might as well make two batches. What else can you do with half a can of crushed pineapple?

Rustic Black Rye Bread

2008-07-22T15:17:00.000-07:00

high altitude recipe

1 ½ cups water
2 tablespoons cider vinegar
2 tablespoons softened butter or margarine
2 tablespoons molasses
2 ½ cups flour
1 cup rye flour
1 teaspoon salt
1 teaspoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
½ teaspoon onion powder
1 1/8 teaspoons active dry yeast

Place ingredients into the bread machine in order listed. Use the whole wheat, regular crust setting. Press start. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Hearty Onion-Dill Bread

2008-07-22T15:16:00.000-07:00

high altitude recipe

1 cup water
2 tablespoons vegetable oil
2 cups all-purpose flour
1 1/2 cups whole wheat flour
3 tablespoons sugar
2 tablespoons dried minced onion
2 tablespoons dried dill
2 teaspoons paprika
1 teaspoon salt
1 1/8 teaspoon bread machine yeast

Place ingredients in bread machine in order listed. Use whole wheat cycle. When bread is finished, remove from bread pan to cool on a wire rack for at least an hour. Makes a 1 1/2-pound loaf.

Pork Tenderloin with Sage, Garlic, and Honey

2008-07-22T15:15:00.000-07:00

adapted from Cooking Light

2 Tablespoons olive oil
2 teaspoon lemon juice
2 cloves garlic, crushed
3 Tablespoons fresh sage, minced
OR
2 teaspoon crumbled dried sage
½ teaspoon coarsely ground black pepper
2 Tablespoon honey

Heat oven to 400˚. In small bowl, stir together oil, lemon juice, garlic, sage and pepper. Brown meat in a little olive oil in an ovenproof skillet. Brush with lemon juice mixture; roast for 10 minutes. Brush honey over top and sides; roast another 15 minutes more.

Bean Dip (as good as the brand name)

2008-07-22T15:14:00.002-07:00

Lito-Fray Bean Dip

1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
½ teaspoon salt
½ teaspoon granulated sugar
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper

1. Combine refried beans with the other ingredients in a food processor.
2. Puree ingredients on high speed until smooth.
3. Cover and chill for at least an hour before serving.

Oregano Olive Chicken

2008-07-22T15:14:00.001-07:00

adapted from Taste of Home Healthy Cooking

1 broiler-fryer chicken, cut up and skin removed
¼ tsp. pepper
2 Tablespoons olive oil
½ cup white wine
½ cup pimiento-stuffed olives, chopped
¼ cup capers, drained
1 Tablespoon dried oregano
1 Tablespoon cider vinegar
2 garlic cloves , minced
1 teaspoon minced fresh thyme
Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet. Combine the remaining ingredients; pour into skillet, stirring to loosen brown bits. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Serves 6. I served this with some rice. The chicken itself has 2 grams of carbohydrates per serving.

Baked Mostaccioli

2008-07-22T15:13:00.001-07:00

adapted from Taste of Home Healthy Cooking Magazine

8 oz. uncooked mostaccioli or penne (I used Dreamfields)
1/2 pound lean ground turkey
1 small onion, chopped
1 14 1/2-oz. can diced tomatoes, undrained
1 6-oz can tomato paste
1/3 cup water
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper
1/8 tsp pepper
2 cups (16 oz.) nonfat cottage cheese
1 tsp dried marjoram
1 1/2 cups (6 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan or deep skillet, cook the turkey and onion over medium heat until the meat is no longer pink; drain if necessary. Stir in the tomatoes, tomato paste, water, oregano, salt, red pepper, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli. Spread 1/2 cup meat sauce into an 11 x 7 x 2-inch baking dish coated with cooking spray. Layer half of the pasta, meat sauce and cheese. Top with cottage cheese mixture. Layer with remaining pasta, meat sauce and mozzarella cheese. Sprinkle with Parmesan. Bake, uncovered, at 350˚ for 30-40 minutes or until bubbly and heated through. Serves 6.

Patty Melts with Grilled Onions

2008-07-22T15:12:00.001-07:00

adapted from Cooking Light

1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
1/2 lb. lean ground beef
1/8 teaspoon salt
dash pepper
2 tablespoons Dijon mustard
4 slices rye bread
1/2 cup shredded Jarlsberg or other Swiss cheese

Preheat electric grill or pannini pan. Sprinkle onion with balsamic vinegar. Spray pan with nonstick cooking spray and add onion. Cook about 3 minutes; remove and keep warm. Divide beef into two patties and sprinkle with salt and pepper. Add patties to pan; cook about 4 minutes or until done. Spread 1 teaspoon mustard over 2 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, half of the onion, and 2 more tablespoons cheese. Spread about 1 teaspoon mustard on remaining bread slices; place, mustard side down, on top of sandwiches. Wipe pan, if necessary. Add sandwiches, and cook about 3 minutes or until bread is lightly browned and crusty. Makes 2.

Chipotle Chicken Taco Salad

2008-07-22T15:10:00.000-07:00

from Cooking Light

Dressing:
⅓ cup chopped fresh cilantro
⅔ cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
¼ teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
⅓ cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Fruit Bread

2008-07-22T15:09:00.000-07:00

from Linda Darwent

1 1/3 cups liquid (I used water), warmed slightly
2 tablespoons butter or margarine
1 teaspoon salt
2 tablespoons brown sugar
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup dried fruit (I used chopped dates; Linda has used cranberries; you can try apricots, raisins...any dried fruit)
1/2 cup chopped walnuts or pecans
1 teaspoon bread machine yeast

Place all ingredients in machine in order listed. Use sweet or whole wheat setting. Makes 1 1-pound loaf.

Chicken-Peanut Chow Mein

2008-07-22T15:08:00.001-07:00

adapted from Cooking Light

1 cup matchstick-cut carrots
8 oz. spaghetti noodles (I used Dreamfields)
1 cup sugar (snap) peas
1 large boneless, skinless chicken breast
3 tablespoons soy sauce, divided
3/4 cup chicken broth
2 tablespoons Yoshida's Gourmet Sauce
1/2 teaspoon crushed red pepper (original recipe called for 1/4 teaspoon, but we like it spicy!)
1 1/2 cup sliced mushrooms
2 teaspoons bottled fresh ground ginger
1 cup sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped

Bring a pot of water to a boil; add carrots and noodles. When the noodles are almost done, add the peas and cook another 3 minutes. Drain. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm. Combine remaining soy sauce, chicken broth, Yoshida's sauce, and red pepper flakes. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts. Serves 4.

3-Minute Chocolate Cake

2008-07-22T15:05:00.000-07:00

from the South Beach Diet

2 Tbsp butter or nontrans fat marg. (Smart Balance)
¼ c almond flour
1 Tbsp cocoa (heaping is best)
¼ tsp baking powder
3 Tbsp + 1 tsp measurable Splenda have also used 2-3 packets too)
1 Tbsp water
1 egg
Melt butter in microwave; add rest of ingredients and stir. Cover with plastic wrap, slice a hole in the center and microwave for 1 min, 20 secs; until center is set but still moist. Serves 2.

I would bet that if you really wanted to make a frosting, you could mix up some cream cheese with cocoa and Splenda.

Mediterranean Turkey Meatloaf Muffins

2008-07-22T15:03:00.000-07:00

1/3 cup pistachios
½ medium onion, cut in chunks
¾ lb. ground turkey
1 egg
2 Tbsp. dried parsely
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
2 Tblsp. bottled Italian dressing for basting the tops

Preheat oven to 400˚. Combine pistachios and onion in food processor; pulse until nuts are finely chopped. Add turkey, egg, parsley, oregano, salt and pepper, and pulse until mixed well. Divide into 6 lightly-greased muffin cups. Baste tops with Italian dressing. Bake 30 minutes.

Ground Beef and Turkey

2008-07-22T14:51:00.000-07:00

Baked Mostaccioli
Beef and Cheese Foldover
Beef and Potato Quesadillas
Beef Patties en Croute
Emalene's Burgers
Freezer Stash Meatballs
Frikadellen
Iberian Meat Loaf
Meat Loaf Muffins
Meat Sauce Mix
Mediterranean Turkey Meatloaf Muffins
Mom's Spaghetti Sauce
Patty Melts with Grilled Onions
Picadillo
Pluto Pie
Sloppy Joes
Smoky Burgers
Stuffed Bell Peppers
Swedish Meatballs
Taco Pockets
Texas Goulash
Turkey Burgers with Curry-Lime Mayo

Banana Nut Bread for the Bread Machine

2008-04-11T16:02:00.001-07:00

1 ½ cups all-purpose flour
⅔ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
2 extra large eggs, lightly beaten
¼ cup sour cream
1 teaspoon vanilla
⅔ cup mashed bananas
⅓ cup pecans or walnuts, finely chopped

1. Into baking pan measure flour, sugar, baking powder, soda, and salt.
2. Add oil, eggs, sour cream, and vanilla.
3. Insert pan securely into unit; close lid.
4. Select"Cake" setting; press"Start.
5. When beep sounds after about 5 minutes, add mashed banana and nuts.
6. Press"Start" again.
7. The"Complete" light will flash when cake is done.

Coconut Tart

2008-04-11T15:56:00.000-07:00

from Just Cross Stitch Magazine

1 c coconut
1 c sugar
4 eggs
1/2 tsp. baking powder
1/2 c all-purpose flour
1/2 stick unsalted butter, softened *
2 c milk
1 tsp. vanilla extract

Preheat oven to 325˚. In a large bowl, beat all ingredients together until thick and creamy. Pour into a greased 9" pie plate and bake for approximately 30 minutes, until risen and golden.** Serve warm or cold. Makes 6-8 servings.

* I used salted butter and it was fine.
** I had to cook mine 40 minutes before it would set up.

Maple Glazed Baked Apples

2008-04-11T15:54:00.002-07:00

from Russie on Frugal Friends in the Kitchen

4 Rome Beauty or Braeburn apples
½ cup raisins
½ cup light brown sugar
⅓ cup chopped walnuts or pecans
1 teaspoon cinnamon
½ cup apple juice
¼ cup maple syrup
2 tablespoons butter, melted
Core apples, leaving bottoms intact.* Peel top half of apples. Arrange apples in
8X8 inch baking pan. Combine raisins, brown sugar, walnuts and cinnamon. Spoon
mixture into apples, mounding over top of apples and letting excess fall into
pan. Pour apple juice into bottom of pan. Combine maple syrup and butter and spoon over top of apples. Cover pan with foil and bake at 375 degrees for 55 min. or until apples are tender. Serves 4

*I cored them all the way through, and they came out fine. Also, I used a Corningware casserole dish with lid instead of a pan with foil.

Wurstsalat

2008-04-11T15:54:00.001-07:00

1 ring bologna, thinly sliced

1 small onion, thinly sliced
2-3 small tomatoes, halved and sliced
2 tablespoons vegetable oil
3 tablespoons water
3 tablespoons white vinegar
salt and pepper to taste

Combine all ingredients. Serve with rye bread. Makes 4 servings.

Corned Beef Hash

2008-04-11T15:52:00.000-07:00

Corned Beef hash is one of my favorite breakfast foods, and until my trip to Boise, I thought I preferred it from a can. Most of the homemade corned beef hash I've tried in restaurants was made with onions. I don't care for it that way. But at Goldy's, in Boise, I had some homemade hash that was wonderful. And naturally, I thought, "I can do that!" So I did. I made a corned beef brisket in the crockpot for St Patrick's Day, and kept some of the leftovers just for this. It was great! What I do with it once it's cooked is make two "wells," and put two eggs in each "well." Then I put the lid on the pan until the eggs are cooked.

Spicy Pork Tenderloin with Ginger-Maple Sauce

2008-04-11T15:51:00.000-07:00

adapted from Cooking Light

2 teaspoons chili powder
1 ¼ teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 ½ lbs. pork tenderloin, trimmed
Cooking spray
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger
1 cup chicken broth
½ cup maple syrup

Preheat oven to 375°. Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place skillet in oven; for 30 minutes. Let stand 10 minutes before slicing.

While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.

Chicken Parmesan

2008-04-11T15:50:00.000-07:00

from Giada De Laurentis

1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh flat-leaf parsley
4 chicken cutlets (about 3 ounces each)
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup marinara sauce
¼ cup shredded mozzrella cheese
8 teaspoons freshly grated Parmesan cheese
1 tablespoon unsalted butter, cut into pieces

Preheat the oven to 500˚. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper. Heat a large, heavy ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. Remove from heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Dot the tops with the butter pieces and bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serves 4

Sangria Fruit Salad

2008-04-11T15:49:00.000-07:00

1 banana, halved lengthwise and sliced 1/4" thick
1 large apple, chopped
1 cup blueberries
1 cup blackberries
1 cup strawberries, sliced
1 cup sweetened shredded coconut (you need to use the sweetened - it sweetens the sangria)
3/4 cup sangria

Note: you can also add other fruits - grapes, mandarin oranges, kiwi, for example.

Mix all ingredients in a large bowl. Chill. Makes 4 servings.

Teriyaki Pork & Vegetables with Whole Wheat Spaghetti

2008-04-11T15:47:00.000-07:00

from Joe of Culinary in the Country

8 ounces dry whole wheat spaghetti
4 green onions
1 tablespoon toasted sesame oil
1 cup chopped red bell pepper
12 ounces boneless center-cut loin pork chops, cut into 1/4" strips
1 ¾ cups broccoli florets
2 cups sliced mushrooms
⅓ cup teriyaki sauce
4 teaspoons chili garlic sauce
In a large pot of boiling salted water, cook pasta according to package directions. Set aside 1/4 cup of the cooking liquid, then drain the pasta - keep warm.

Thinly slice the top green part of the onions and set aside. Finely chop the white portions and set aside.

Meanwhile, in a large skillet, heat oil over medium-high. Stir in the finely chopped white portion of the green onions, bell pepper, pork, broccoli and mushrooms - sauté until the pork is lightly browned, about 3 minutes. In a small bowl, whisk together reserved 1/4 cup cooking liquid, teriyaki sauce and chili garlic sauce. Add pasta and teriyaki sauce mixture to skillet - toss well to coat. Stir in sliced green onion tops to serve. Makes 4 servings.
Note: I didn't mix the pasta and veggie-pork mixture together. I put the pasta on the plates and topped it with the veggie-pork mixture.

Lemon Parmigianno Chicken

2008-04-11T15:43:00.000-07:00

from Cate of Sweetnicks

Juice of 1 lemon
¼ cup dry vermouth (or any sort of wine)
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage
1 teaspoon minced garlic
8 small chicken thighs (boneless and skinless)
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste

Preheat oven to 400°F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices.

Ed Tep's Thai Barbecue Chicken

2008-04-11T15:42:00.001-07:00

from Ed of Is It Edible?

3 tablespoons soy sauce
3 tablespoons sherry
3 cloves garlic, minced
2 tablespoons fresh cilantro, minced
3 cloves garlic, minced
1 tablespoon sugar
1 teapspoon salt
1 teaspoon white pepper
8 chicken thighs, skin-on
In a large ziploc bag, combine all the ingredients except the chicken thighs. Seal and shake until well mixed.
Add in the chicken thighs. Seal bag, and shake until chicken is well-coated. Allow chicken to marinate for 15 to 30 minutes. Preheat oven to 350 degrees. In a large foil-lined baking pan, place the chicken skin-side down in a single layer. Bake for 25 minutes. Turn chicken thighs over. Bake for an additional 20 minutes. Flip chicken thighs over again so they are skin-side up. Broil the chicken (out 5 inches from the broiler) for 8-10 minutes or until done.

Maple-Soy Pork Chops

2008-04-11T15:41:00.001-07:00

adapted from Cooking Light

Lightly sprinkle salt and pepper on pork chops (I used boneless). In a small bowl, mix equal parts of soy sauce and maple syrup - about 2 tablespoons each if you're serving 2 people-and 1 teaspoon of crushed red pepper flakes. In a skillet, brown pork chops in 1 tablespoon butter over medium-high heat until cooked through, about 4 minutes on each side. Reduce heat to low. Add soy sauce-maple syrup mixture and simmer until mixture thickens into a glaze, turning chops to coat.

Turkey Burgers with Curry-Lime Mayo

2008-04-11T15:40:00.001-07:00

from Cooking Light
3/4 lb. ground turkey
1/4 cup bread crumbs
2 tablespoons orange marmalade
(the recipe calls for your choice of jams - I don't think one of the red or purple ones would have been good, but I'm sure apricot would be just as good as the orange.)
2 tablespoons mayonnaise
1 teaspoon curry powder
1 teaspoon lime juice
hamburger buns
lettuce

Combine turkey and bread crumbs; moisten with marmalade. Form three patties; grill in skillet or grill pan until well done. Combine mayonnaise, curry powder, and lime juice; spread on toasted hamburger buns. Serve burgers with lettuce. Makes 3.

German Pancakes

2008-04-11T15:39:00.000-07:00

1 tablespoon butter
2 eggs
1/3 cup flour
1/3 cup milk
1/4 teaspoon salt
2 tablespoons powdered sugar
1/4 cup sliced almonds, toasted
your choice of jams (I like raspberry; Don likes boysenberry)

Preheat oven to 425˚. In an ovenproof 10" skillet or pie plate, melt the butter. In a large bowl, beat the eggs with an electric mixer on high until fluffy. Gradually add flour and continue to beat on medium. Slowly add milk and salt. Pour into skillet or pie plate, and put in oven. Cook 13-16 minutes until puffed and golden. (It should look like the one above). Serve immediately, topped with powdered sugar, almonds, and jam. (Below)

Anticuchos (Peruvian Beef Skewers)

2008-04-11T15:37:00.000-07:00

From Cooking Light

Beef:
1 ½ lbs. boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons ground aji amarillo or hot paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground turmeric
Fiery rub:
1 teaspoon ground aji amarillo or hot paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.

Prepare grill.

Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.

Martha Green's Hawaiian Chicken

2008-04-11T15:36:00.002-07:00

1. Grill a boneless, skinless chicken breast (or sauté it in a skillet).
2. Grill a slice of pineapple.
3. Toast an English muffin.
4. Mix up a couple spoons of mayonnaise with a little dried dill and chives.
5. Spread the toasted English muffin halves with the mayonnaise. Top with chicken breast, then pineapple, then a slice of cheddar cheese.

Sweet Cabbage Salad

2008-04-11T15:36:00.001-07:00

adapted from Cooking Light

6 cups shredded cabbage (about 1/2 head)
1 cup shredded carrot (about 1 medium)
1 cup chopped green bell pepper (about 1 medium)
½ cup chopped red onion
½ cup sugar
½ cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dry mustard
½ teaspoon celery seeds
½ teaspoon salt
Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour. Makes about 8 servings, and the leftovers keep well an extra day.

Freezer Stash Meatballs

2008-04-11T15:34:00.001-07:00

Freezer Stash Meatballs
from Kim Tilley

3 lbs. lean ground beef
1 ½ cups soft bread crumbs
3 eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 ½ teaspoons salt
½ teaspoon pepper
Preheat oven to 400.

In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper. Shape into 11/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.)

Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until meat is browned, with no trace of pink and juices run clear, 10 to 13 minutes.

Drain, let cool to room temperature, divide into fourths and freeze each portion in vapor-moisture proof containers. (I use my FoodSaver). Each portion serves 2.

Easy Pork Chop Sauté with Cranberries

2008-02-05T10:07:00.001-08:00

Cooking Light

¼ teaspoon dried thyme leaves
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
4 boneless pork loin chops, trimmed of fat
⅔ cup orange juice
2 ½-3 tablespoons clover honey
2 teaspoons canola oil
¼ cup chopped onion
1 cup cranberries, coarsely chopped

Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
Stir orange juice and 2 1/2 tablespoons honey in a small bowl until well blended.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes.
Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops. Serves 2 (if you use thin chops) or 4 (thick chops)

Paradise Potatoes

2008-02-05T10:04:00.001-08:00

1 large russet potato, peeled and thinly sliced
1 tablespoon vegetable oil
5-6 oz. fresh mushrooms, coarsely chopped
1/4 cup chopped onion
1/4 cup chopped bell pepper (any color)
1/2 cup diced tomato (I used grape tomatoes)
salt and pepper
1 cup grated cheddar cheese
salsa
sour cream

In a large skillet, cook the potatoes in the oil until lightly browned on one side. Add mushrooms, onion, and bell pepper. Continue to cook until potatoes are brown and vegetables are cooked. Sprinkle with salt and pepper to taste. Add tomatoes; top with cheddar cheese. Turn off heat and over until cheese has melted. Serve with salsa and sour cream. Serves 2-3.

Spicy Pumpkin Cheesecake Bars

2008-02-02T19:49:00.000-08:00

Crust:
1 cup packed brown sugar
½ cup butter, softened
2 cups Bisquick baking mix
1 cup finely chopped pecans
¼ teaspoon allspice
⅛ teaspoon ground clove
¼ teaspoon nutmeg
1 pinch ginger

Filling:
12 ounces cream cheese (1.5 packages), softened
½ cup brown sugar
¼ cup sugar
3 eggs
¾ cup canned or fresh pumpkin puree
1 ½ teaspoons vanilla
½ teaspoon nutmeg
¾ teaspoons cinnamon
¾ teaspoons ground ginger
⅛ teaspoon ground clove

Preheat oven to 350˚. Generously grease 13" x 9" pan. Cream brown sugar and margarine. Add allspice, clove, nutmeg and ginger. With electric mixer on low, add Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.

Beat cream cheese in electric mixer until smooth. Add sugars, eggs, pumpkin, vanilla, nutmeg, cinnamon, ginger and clove and mix well until smooth. Pour mixture over crust in pan, and sprinkle with remaining two cups of crust mixture. Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.

Orange-Garlic Beef

2008-02-02T19:47:00.001-08:00

3 tablespoons oil
1 lb. boneless beef sirloin steak, thinly sliced
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon orange peel
⅓ cup water
1 can condensed mushroom soup, (I used the fat-free kind)
¼ cup tomato paste
¼ cup orange juice
1 teaspoon beef bouillon granules
2 tablespoon molasses
pepper, to taste

Brown steak strips in oil over medium-high heat. Remove from pan and transfer to crockpot. Top strips with onion, garlic and orange peel. Stir water,soup, tomato paste, orange juice, bouillon granules and molasses together and pour over mixture in crockpot. Sprinkle pepper over all. Cook on LOW for 6 to 8 hours and serve over hot noodles or rice.

Pumpkin Waffles

2008-02-02T19:45:00.000-08:00

from Joe of Culinary in the Country

1 cup all-purpose flour
1 cup whole wheat pastry flour (I used white whole wheat flour)
4 teaspoons baking powder
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2 cups vanilla soymilk (I used regular milk)
1 cup mashed pumpkin
½ cup packed dark brown sugar
2 tablespoons canola oil
2 large eggs, lightly beaten

In a large bowl, whisk together flours, baking powder, cinnamon, salt and cloves.
In a small bowl, whisk together milk, mashed pumpkin, sugar, oil and egg. Pour into dry ingredients and stir just until moist.

Preheat waffle iron. Using about 1/4 cup of the batter per waffle, pour mixture into waffle iron. Let cook until the steam begins to subside - about 4-7 minutes. Remove waffles and repeat until batter is used up. Makes about 8 regular sized waffles.

Cocoa-Chili-Rubbed Chicken

2008-02-02T19:42:00.000-08:00

1 tablespoon chili powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon granulated sugar
½ teaspoon salt
2 tablespoons olive oil, divided
4 boneless/skinless chicken breast halves

Preheat oven to 375˚. In a small bowl, toss together chili powder, cocoa, oregano, thyme, sugar and salt.

In a large oven-safe skillet, heat 1 1/2 tablespoons oil over medium. Brush chicken breasts with remaining oil and rub each generously with the spice mixture on both sides. Place the chicken into the skillet and sear on both sides. Place the skillet into the oven and bake until the chicken has cooked through, about 10 to 12 minutes.

Slow-Cooked Vegetable Soup

2008-02-02T19:40:00.001-08:00

from Taste of Home's Holiday & Celebrations Cookbook

* 3/4 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped green pepper
* 2 tablespoons olive oil
* 1 large potato, peeled and diced
* 1 medium sweet potato, peeled and diced
* 1 to 2 garlic cloves, minced
* 3 cups chicken or vegetable broth
* 2 medium fresh tomatoes, chopped
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 2 teaspoons soy sauce
* 1 teaspoon paprika
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon ground turmeric
* 1 bay leaf
* Dash cayenne pepper
In a large skillet, saute the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf. Yield: 12 serving (about 3 quarts).

Baked P'Sketti Squares

2008-02-02T19:37:00.000-08:00

from Dorothy Reinhold in the San Bernardino County Sun

8 oz. dry spaghetti
1 ½ cups shredded zucchini, (about 2 small)
½ cup milk
1 egg
¾ tsp. dried oregano
½ tsp. garlic powder
½ tsp. onion powder
3 tablespoon grated Parmesan
1 26-oz. jar spaghetti sauce (I used Newman's Own Cabernet Marinara)
1-2 oz. thinly sliced salami or pepperoni, chopped (I used salami this time)
1 8 oz. bag shredded Mozzarella

Heat oven to 350˚. Mist a 13 x 9" baking dish with nonstick cooking spray and set aside. Cook spaghetti in boiling salted water until al dente. Drain well and pour cooked noodles into prepared dish. Sprinkle with shredded zucchini and stir to mix. In a 2-cup measuring cup, measure milk and add egg, oregano, garlic powder and onion powder. Whisk with a fork to blend well. Pour milk mixture over cooked spaghetti and stir a bit to make sure ingredients are mixed in baking dish. Sprinkle evenly with Parmesan cheese. Pour sauce evenly over top. Sprinkle with salami or pepperoni, and bake, uncovered, for 30 minutes. Remove from the oven, sprinkle evenly with mozzarella, and return to the oven for an additional 10 minutes. Remove from oven and cool 5-10 minutes, to allow it to firm up enough to hold its shape when you cut it into squares. Serves 8-10.

PB & J Muffins

2008-02-02T19:35:00.000-08:00

from Nic of Baking Bites

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 cup jam (any kind. I like raspberry)

Preheat oven to 375F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.

Makes 12.
(I made 36 mini-muffins and 6 large ones)

Pork Roast with Honey, Garlic, & Sage

2008-02-02T19:33:00.001-08:00

1 2-3 pounds pork sirloin roast
2 Tablespoon olive oil
2 teaspoon lemon juice
2 cloves garlic, crushed
3 Tablespoon fresh sage, minced
OR
2 teaspoon crumbled dried sage
½ teaspoon coarsely ground black pepper
2 Tablespoon honey

Original Directions: Heat oven to 400˚. Line shallow roasting pan with foil for easy cleanup. Place pork in pan. In small bowl, stir together oil, lemon juice, garlic, sage and pepper; brush over top and sides of pork roast. Roast for 30-45 minutes; brush honey over top and sides of pork. Roast for 20-30 minutes more, until internal temperature, measured with a meat thermometer, reads 155˚.

My Directions: Soak lid of clay cooker in a sink full of water at least 30 minutes. (If you're using a Romertof, soak both pieces.) Place pork roast in bottom. Combine olive oil, lemon juice, sage, and pepper; pour evenly over roast. Put lid on cooker, place in cold oven. Turn heat on to 400˚. Cook 45 minutes. Drizzle honey over roast; cook another 30 minutes.

Ham and Spinach Pasta

2008-02-02T19:30:00.000-08:00

8 ounces dried mostaccioli pasta or ziti pasta or elbow macaroni (I used Dreamfields)
3 tablespoons margarine
3 medium onions, cut into thin wedges (about 3 cups) or 5 medium leeks, sliced (about 3 cups)
2 garlic cloves, minced
¼ cup all-purpose flour
½ teaspoon dried thyme, crushed
⅛ teaspoon pepper
1 ½ cups half-and-half or light cream or milk
1 ½ cups chicken broth
1 ½ cups cooked ham, cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained

1. Cook pasta according to package. Drain and rinse.
2. In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
3. Stir in flour, thyme, and pepper.
4. Add half and half, light cream, or milk and the chicken broth all at once.
5. Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
6. Stir in pasta, ham, and spinach.
7. Spoon mixture into a 3 quart casserole.
8. Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.

Beef and Cheese Foldover

2008-02-02T19:28:00.000-08:00

from my sister Eileen

3/4 - 1 lb. lean ground beef
1/3 cup chopped onion (about half a small onion)
1/2 - 3/4 cup barbecue sauce (I use Bullseye)
2 8-count rolls refrigerated crescent rolls
4 slices American, Velveeta, or cheddar cheese
1 tablespoon sesame seeds

Preheat oven to 375˚. In a large skillet, crumble ground beef and cook with onion until meat is browned. Stir in barbecue sauce. On a large cookie sheet* unroll the crescent rolls into two squares; place side by side to form a long rectangle. Press seams and edges together. Spread meat mixture onto crescent rolls, leaving about 1/2 inch on the ends and 4-5 inches on the sides. Lay the slices of cheese on top of the meat. Fold sides of pastry towards the middle (it can still be open), pressing to seal the ends. Sprinkle with sesame seeds. Bake 17-20 minutes or until golden brown.

* If you're using a stoneware cooking sheet, you'll need to use a longer cooking time to ensure that the bottom gets cooked. If you're using a metal cooking sheet, you'll need to watch it to make sure the bottom doesn't burn. Serves 4-6.

Sweet & Spicy Bacon Furikake

2008-02-02T19:25:00.001-08:00

6 slices bacon
1 Tbsp. white wine
2 teaspoons raw cane sugar
1 Tbsp. Yoshida’s gourmet sauce
⅛ teaspoon cayenne pepper
Chop up the bacon quite finely.

In a large frying pan, sauté the bacon over a low-medium heat until it’s rendered a lot of its fat and is fairly crispy, but not burned. Drain the bacon on paper towels. Wipe out the pan to get rid of any bacon fat. Add the other ingredients over a medium heat. Stir until the sugar is melted. Return the bacon and stir around until the liquid is gone. Let cool completely. Whirl it in a food processor until very finely chopped. Makes about 3/4 cup. This will keep in the refrigerator for a week or two (if it lasts that long).

Bittersweet Brownie Bites

2008-02-02T19:22:00.000-08:00

¼ cup boiling water
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
¼ cup bittersweet chocolate chips
6 tablespoons butter, melted
½ teaspoon vanilla extract
1 large egg
1 large egg white
1 ½ cups all-purpose flour (about 6 3/4 ounces)
1 ⅓ cups granulated sugar
½ cup unsweetened cocoa
1 teaspoon baking powder
¼ teaspoon salt
Cooking spray
2 teaspoons powdered sugar (optional)
Preheat oven to 350°.
Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into mini-muffin tins coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Guilt-Free Fish Tacos

2008-01-11T19:44:00.001-08:00

boneless fish fillets, cut in small pieces
egg bath (equal parts eggbeaters and lowfat or nonfat milk)
breading (equal parts bread crumbs and corn flake crumbs)
corn tortillas
grated cheddar or Monterey Jack cheese
shredded cabbage
Pico de Gallo (below)
White Chipotle Sauce (below)

Preheat oven to 400˚. Spray a metal baking sheet with nonstick cooking spray. Dip fillets in egg bath, then in breading, and place on baking sheet. Bake 15 minutes. Serve in warmed corn tortillas with cheese, cabbage, Pico de Gallo, and Creamy Chipotle Sauce.

Pico de Gallo

1 medium tomato, diced
1 teaspoon minced fresh jalapeno
1 tablespoon minced onion
1/2 teaspoon dried cilantro

Creamy Chipotle Sauce
This is very similar to the sauce from Rubio's Baja Grill

2 tablespoons lowfat plain yogurt
2 tablespoons light mayonnaise
1/2 teaspoon ground chipotle powder

Mix all ingredients. Serve on fish tacos.

Bo Luc Lac Spaghetti

2008-01-11T19:41:00.000-08:00

8 oz. spaghetti (I use Dreamfields since it's low-carb)
2 Tbsp. butter
1 lb. sirloin, cut in 1/2" pieces
1 Tbsp. low-sodium soy sauce
4 cloves garlic, crushed or put through press
2 large onions, coarsely chopped
1 large bell pepper (any color), coarsely chopped
1/4 cup white wine
1/4 cup pimentos, diced (small jar)

While spagetti cooks, melt butter in a large skillet over medium-high heat. Sprinkle beef with soy sauce, and add to pan along with garlic. Cook very quickly (only about 2 minutes) and remove from pan. Add onion and bell pepper, and saute until crisp-tender, about 5 minutes. Add wine and pimentos, and cook another 2 minutes. Drain spaghetti, and add to vegetables along with meat mixture. Heat through.

We ate this last night with Parmesan, since that's what I do with the Steak & Veggie Spaghetti, but it's not critical. What was really good, however, was that we sprinkled crushed red pepper on it. At the restaurant, I add green hot sauce to my Bo Luc Lac, but the red pepper was just as tasty.

Rodeo Beans

2008-01-07T19:57:00.000-08:00

(my alterations are in italics)

1 lb. ground beef 3/4 lb.
½ lb. bacon , cut in 1" pieces
1 medium onion, chopped
1 fresh jalapeño, finely chopped (about 2" long)
1 15 oz. can red kidney beans, drained
1 15 oz. can pork and beans
1 15 oz. can butter beans, drained
½ cup brown sugar 1/4 cup Splenda brown sugar blend
½ cup white sugar 1/4 cup Splenda granular
1 Tablespoon vinegar
1 teaspoon dry mustard
½ cup ketchup
salt and pepper

Preheat oven to 350˚. In a large skillet over medium heat, cook ground beef, bacon, and onion. Pour off grease and add jalapeño, beans, sugar, vinegar, mustard, and ketchup. Season to taste with salt and pepper. Bake in a medium-sized covered casserole for 40 minutes, or for 4 hours on Low in a slow cooker. Serves 4. (Well, Don ate 2 bowls, I ate 1, and there's 1 left over.)

Sweetnicks' "Melt-in-Your-Mouth Sausages"

2008-01-07T19:55:00.001-08:00

from Cate of Sweetnicks

1 lb sweet Italian sausage (about 5 links)
1 6 oz. can tomato sauce
1 24 oz. jar marinara sauce, (I used Newman's Own)
⅓ cup chopped bell pepper
1 large onion, thinly sliced
1 tablespoon Parmesan cheese
1 teaspoon dried parsley
1 cup red wine
Place sausage in skillet. Cover with water. Simmer 10 minutes. Drain. Combine remaining ingredients in slow cooker. Add sausage. Cover and cook on low for 6 hours. Serve in buns or cut sausage into bite-sized pieces and serve over cooked spaghetti. Sprinkle with more Parmesan cheese. Also tastes great in a toasted roll with melted cheese.

Take-Along Breakfast Pockets

2008-01-07T19:51:00.000-08:00

1/2 pound bulk breakfast sausage (Jimmy Dean!)
1 teaspoon mustard
8 eggs
2 8-count cans Grands refrigerated biscuits (I used the Whole Wheat ones)
approx. 2 cups grated cheddar or jack cheese

Preheat oven to 375˚. In a large skillet, crumble the breakfast sausage and cook until brown over medium-high heat. Stir in mustard. Add eggs, reserving part of one egg white for egg bath. Mix with meat and scramble until eggs are done.

Open biscuits, and place one on a sheet of waxed paper. Place another sheet of waxed paper on top, and flatten it with a rolling pin.

It should be 5-6" in diameter.

Divide mixture in skillet into 16 portions (it's easier than you think - divide it in half, then divide the halves in half, and so on until you have 16 portions that are about 2 tablespoons each.) Place one portion on flattened biscuit, and top with a couple tablespoons of grated cheese.
Fold over and crimp edges with a fork to seal.

Using a pastry brush, spread a little of the reserved egg white across the top of each pocket.
Place pan in oven and bake approximately 12 minutes, or until golden brown.

Two of these are perfect for breakfast, and they will freeze well in zip top freezer bags. Once thawed, they can be eaten at room temperature or zapped in the microwave.

You can vary the fillings of these:

For breakfast, try using
- bacon
- mushrooms
- Swiss instead of cheddar
- spinach
- artichokes
- green chilies
- diced ham
- hash brown potatoes

Tabby uses these for lunch and dinner, and has filled them with:
- sloppy joe mix
- pizza sauce and pepperoni
- taco meat

You could also try:
- refried beans and cheese
- baked beans and cut-up hot dogs
- chicken and vegetables with a little condensed cream of chicken soup
- shredded beef or pork or chicken with barbecue sauce

Any other ideas? I bet there are some great ones Tabby and I haven't thought of. Let me know!

Chocolate Peanut Butter Crispy Treats

2008-01-05T19:24:00.001-08:00

1/4 cup butter
1 cup chocolate-flavored peanut butter
40 large marshmallows
5 cups crisped rice cereal

Butter a 13 x 9" baking pan. In a large stockpot, melt the butter, peanut butter, and marshmallows over very low heat until all the marshmallows are melted. Stir in rice cereal and stir to mix. Quickly pour out into baking sheet, and flatten using your hands, which you dampen often with water (to help press them down and to cool them down). These will be ready to cut and eat within 15 minutes.

Fantail Potatoes

2008-01-05T19:23:00.001-08:00

4 medium potatoes
1 teaspoon salt
2-3 Tablespoon melted butter
4 Tablespoon grated Cheddar cheese
1 ½ Tablespoon Parmesan cheese
2-3 Tablespoon chopped fresh parsley

Peel potatoes if the skin is tough; otherwise, just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425F for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check with a fork.

Pork Chops with Tangy Cherry Sauce

2008-01-05T19:20:00.000-08:00

1/2 cup dried cherries
1/2 cup apple juice, divided
2 boneless pork chops
1/2 teaspoon butter
1/2 teaspoon olive oil
1/4 teaspoon salt
dash pepper
2 tablespoons balsamic vinegar

In a small saucepan, bring cherries and 3 tablespoons of the juice to a boil. Remove from heat; cover and let stand.
In a large nonstick skillet over medium heat, cook pork in butter and oil 3-4 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove and keep warm. In the same skillet, bring the vinegar and remaining juice to a boil; cook until liquid is reduced by half. Stir in cherry mixture; heat through. Return pork to pan; turn to coat.

Cherry-Pistachio Bark

2008-01-05T18:56:00.000-08:00

This recipe makes a lot, so it can be easily halved.

3 8-oz bars semi-sweet/bittersweet chocolate (I used Ghirardelli's)
1 12-oz. bag milk chocolate chips
1 teaspoon vanilla
1 8-oz. bag dried Montmorency cherries
1 cup chopped pistachio meats, divided
In a bowl over simmering water, melt chocolates together with vanilla. Add cherries and 2/3 cup of the pistachios. Spread mixture on waxed paper, using an offset spatula to make it of uniform thickness. Sprinkle with remaining pistachios. Place in refrigerator or freezer till it hardens (takes only about 10 minutes). Break into small pieces.

Delilah's Peanut Brittle

2008-01-05T18:54:00.001-08:00

Make this in a microwave!
Times are for a 1200-watt microwave. Add 1 minute to each segment for 800-watt ovens.

1/3 cup white corn syrup
1 cup sugar
1 cup dry-roasted peanuts
1 teaspoon butter
3/4 teaspoon vanilla
1 teaspoon baking soda

Spray a baking sheet with butter-flavored nonstick cooking spray (or use regular butter). In a 4-cup Pyrex measuring cup, combine corn syrup and sugar. Microwave on HIGH 3 minutes. Add peanuts and microwave on HIGH 2 minutes. Add butter and vanilla, and microwave on HIGH 1 minute. Stir in baking soda, and quickly pour out on greased baking sheet. Spread it out if it looks thick. (It'll look like you ruined it at first, but it regains its rounded shape as it cools.) Once it's hard, after about 5 minutes, break into small pieces.

Cottage Cheese and Egg Breakfast Muffins with Mushrooms, Bacon, and Green Onions

2008-01-04T15:26:00.000-08:00

from Kalyn's Kitchen

1 1/2 cups fresh mushrooms, diced
1 tablespoon butter
1 1/3 cup cottage cheese (I used low-fat)
1 cup grated parmesan cheese
1/2 cup white whole wheat flour
1 cup almond meal (this is less than in Kalyn's recipe)
2 teaspoon baking powder
1 teaspoon salt
6 tablespoons water
8 eggs, beaten
1/2 cup real bacon bits (I buy the large bags from Costco)
2 green onions, thinly sliced (include green part)

Preheat oven to 400 F. In a medium skillet, sauté mushrooms until tender. Remove from heat.

In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, salt, water, and beaten egg. Mix well. Gently mix in mushrooms, bacon and green onion, until well distributed in batter.

Spray 18 muffin tins with nonstick cooking spray. Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.

These will keep well a few days in the refrigerator, or you can freeze them and thaw in the fridge. Reheat in the microwave for no more than 30 seconds, or they'll get tough.

A Pair of Quiches (Mushroom, Asparagus with Ham)

2008-01-04T15:24:00.000-08:00

A Pair of Quiches
Mushroom, Asparagus with Ham

2 frozen pie crusts in foil tins, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped onion
8 oz. fresh mushrooms, sliced or coarsely chopped
2 Tbsp. butter
1 12-oz. can asparagus pieces, drained
1/2 cup chopped ham (I used some luncheon meat ham and diced it, but any kind of ham will do)
1/4 cup grated Swiss cheese
6 oz. cream cheese, softened
8 eggs
2/3 cup half-and-half
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese (I didn't have any this time, so I doubled the Cheddar)
1/2 tsp. salt
1/8 tsp. grated nutmeg

In a medium skillet, sauté the bell pepper, onion, and mushrooms in butter until tender. Spread evenly in bottom of one of the pie shells. Put the asparagus, ham, and Swiss cheese in the other pie shell. With a mixer, beat the cream cheese until smooth. Gradually add eggs and half-and-half. Stir in grated cheeses, salt, pepper, and nutmeg. Pour egg mixture into dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. If you're going to eat one right away, let it stand 10 minutes before cutting.

For freezing: Let cool to room temperature. Cover with foil and freeze. The night before you want to eat it, move it to your refrigerator to thaw. Then reheat at 350˚ for about 15 minutes.

Freezer Stash Meatballs

2008-01-04T15:22:00.001-08:00

3 lbs. lean ground beef
1 ½ cups soft bread crumbs
3 eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 ½ teaspoons salt
½ teaspoon pepper
Preheat oven to 400.

In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper. Shape into 11/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.)

Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until meat is browned, with no trace of pink and juices run clear, 10 to 13 minutes.

Drain, let cool to room temperature, divide into fourths and freeze each portion in vapor-moisture proof containers. (I use my FoodSaver). Each portion serves 2.

Spicy Orange-Glazed Pork Chops

2008-01-04T15:19:00.000-08:00

2 boneless pork chops, cut 3/4 to 1" thick
salt and pepper
flour
1 tablespoon vegetable oil
½ cup orange juice
2 tablespoon orange marmalade
2 tablespoon brown sugar
1 tablespoon vinegar
½ teaspoon crushed red pepper
½ cup chicken broth
1 tablespoon cornstarch, mixed with 2 tablespoons water

Sprinkle chops lightly with salt and pepper; dredge in flour. Heat oil in a heavy skillet; brown pork chops on both sides. Combine remaining ingredients, mixing well. Pour over chops. Cover, reduce heat, and simmer 10-15 minutes. Liquid will form a glaze. Turn chops to coat, and remove them to a plate. Cover with foil to keep warm. Add 1/2 cup chicken broth to mixture, followed by cornstarch and water mixture. Cook, stirring, until mixture thickens. Serve sauce over pork and cooked rice. Serves 2.

Sausage-Egg Breakfast Muffins

2008-01-04T15:17:00.001-08:00

1 5-count roll flaky biscuits (they have to be the flaky ones)
1 cup shredded cheddar cheese, divided
6 oz. (about 1/3 of a 1-pound roll) pork breakfast sausage
1/4 cup chopped onion
1 teaspoon prepared mustard
4 eggs

Preheat oven to 375˚. Separate layers of flaky biscuits and place them in pairs in 6 muffin tins sprayed with nonstick cooking spray. Since there are 5 biscuits and 6 tins, you'll need to "borrow" some layers from the others to make up the 6th one. When you put them in the tins, stand them on end, bottoms touching, and press to form cups. Sprinkle the bottoms of the cups with half of the cheese. In a skillet, saute onion and sausage together, breaking up sausage as it cooks. Stir in mustard. Break eggs into sausage, and continue to cook and mix until eggs are done. Divide mixture into muffin cups and top with the remaining cheese. Bake in preheated oven 17 minutes or until bread is golden and cheese is melted. Makes 6.

Southwestern Grilled Turkey Sandwich

2007-12-10T18:52:00.001-08:00

For one sandwich, lightly butter one side of a piece of sourdough and place it on a hot griddle. Layer with swiss cheese, sliced avocado, sliced turkey (smoked or regular), and some diced green chilies (from a can). Top with another slice of lightly buttered bread. Grill on both sides.

Baked Potato Soup

2007-12-07T17:37:00.001-08:00

3 large baking potatoes
5-6 green onions
3 tablespoon butter
¼ cup flour
1 8 oz. carton heavy (whipping) cream
5 cups milk
¼ teaspoon ground white pepper
½ teaspoon salt
1 cup sour cream
⅓ cup real bacon bits

Thinly slice the green onions, separating the white parts from the green.
Melt butter with white part of green onions over medium heat. Cook, stirring with a wire whisk, about 2 minutes. Sprinkle with flour, and cook, stirring, another few minutes until mixture is pale golden. Add cream, milk, white pepper and salt, and continue to stir while cooking over medium heat. Add green onions, sour cream and bacon. Gradually add grated cheese, and stir until all cheese is melted. Serves 6

Sausage-Spinach Breakfast Casserole

2007-12-02T14:10:00.001-08:00

1 1/2 cups lowfat milk
4 eggs
2 egg whites
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp nutmeg
9 slices whole grain bread, cubed
6 oz (approximately 1/3 of a 1-pound roll) Jimmy Dean breakfast sausage
1/4 cup chopped onion
1 clove garlic, crushed
1 10-oz. box frozen chopped spinach, thawed and drained
1 cup shredded Swiss cheese, divided

Preheat oven to 375˚. Spray a 9 x 9" or 11 x 17" baking dish with nonstick cooking spray. In a large bowl, whisk together the milk, eggs, egg whites, salt, pepper, cayenne, and nutmeg. Add bread cubes and toss to coat. Let sit while you prepare the rest.
In a skillet, crumble the sausage and sauté with the onion and garlic until meat is browned. Add to egg-bread mixture along with the spinach and 1/2 cup of the cheese. Stir until well-mixed and pour into prepared baking dish. Bake 30 minutes. Top with remaining cheese and bake another 5 minutes. Let stand 5-10 minutes before serving. Serves 6.

Fried Fish (Striper or Catfish)

2007-12-01T18:11:00.000-08:00

1 cup Stovetop Stuffing mix (any flavor)
1 cup cornmeal
1 teaspoon Mrs. Dash seasoning
1 cup flour
2 eggs
1/2 cup milk
8-10 boneless striped bass or catfish fillets
vegetable oil (about 1/2" deep in a large skillet)

Put stuffing mix in a plastic or brown paper bag. Use a rolling pin (a can of vegetables will do in a pinch!) to crush the cubes. Combine stuffing mix, cornmeal, and Mrs. Dash in a large bowl. Place flour in a large plastic or brown paper bag. Combine eggs and milk in a shallow bowl. Shake fish fillets in flour until coated, and place in egg-milk bath. Then dredge in cornmeal-stuffing mixture, and add to hot oil. Fry until lightly browned on each side.

Fiery Flank Steak with Tomato Jam

2007-06-04T19:22:00.000-07:00

adapted from Cooking Light

Jam:
6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
⅓ cup sugar
⅓ cup grated onion
3 cloves, garlic minced
2 jalapeño peppers, minced
¼ cup chopped fresh cilantro
3 tablespoons fresh lime juice
¼ teaspoon salt

Steak:
1 tablespoon grated lime rind
⅓ cup fresh lime juice
2 teaspoons olive oil
2 jalapeño peppers, minced
2 cloves, garlic minced
2 lbs. flank steak, trimmed
½ teaspoon salt
Cooking spray

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp; discard skins. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 cups (about 20 minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, 3 tablespoons juice, and 1/4 teaspoon salt.
To prepare steak, combine rind, 1/3 cup juice, oil, 2 jalapeños, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.

Prepare grill.

Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam.

Whole Wheat Lemon-Filled Blueberry Muffins

2007-05-31T18:24:00.001-07:00

2 cups whole wheat flour
1/4 cup ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 egg whites
1/3 cup vegetable oil
1/2 cup honey
1 - 1 1/2 cups fresh or frozen blueberries
1 cup (approx.) lemon curd or canned lemon pie filling

Preheat oven to 350˚. Spray 18 muffin cups with nonstick cooking spray. Sift together flour, flax, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey. Add blueberries, and fold into dry ingredients until batter is moist, yet remains slightly lumpy. Fill muffin tins 3/4 full. Top each with a heaping teaspoon of lemon curd or pie filling. Bake 30 minutes. Cool on wire racks. Makes 18.

Italian Potato Salad

2007-05-31T18:23:00.000-07:00

2 large russet potatoes
7-9 fresh green beans
2 cloves garlic, thinly sliced
1/4 cup white vinegar
1/4 cup olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 egg

In a large pot of boiling water, cook potatoes in their jackets for 30 minutes. Add the fresh green beans the last 10 minutes. Remove vegetables from water and let cool. Cut green beans in 1-inch slices. Peel potatoes, halve lengthwise and then slice 1/8-inch thick. Combine beans, potatoes, and garlic in a medium bowl. In a mixing cup or small bowl, whisk together the vinegar, olive oil, red pepper, salt, and black pepper; pour over vegetables. Whisk egg, and add to bowl. Stir all to combine. Serve lukewarm or cold. Makes 4 servings.

Bacon-Wrapped Grilled Sausages

2007-05-31T18:22:00.000-07:00

I guess almost everyone grills on Memorial Day. We were no exception. I decided to try something I'd read about on rv.net, a forum for rv'ers I visit often. You take a smoked sausage of your choice, make a long deep slit in it, stuff a litte onion and bell pepper in the slit, and then wrap the sausage in a slice of bacon. Cook it on the grill until the bacon is browned all over, and then eat on a crusty bun. Don used spicy brown mustard for his, and I used my German sweet-hot mustard. This is definitely something I'll try again!