Want to use your Crockpot more?

This isn't really a recipe- but it's a link to a whole year of crockpot recipes! This lady made a new year's resolution to use her crockpot every day in 2008- and here's her blog. I've pulled a few things off and they are good. I'm making parmesan cod in foil packets for dinner tonight, actually.

Beef and Barley Soup in the Crockpot

I am making this for dinner tonight and my house smells soo good! I can't wait to eat it.

3 lb boneless beef chuck roast trimmed and cut into 1/2-inch pieces
salt
fresh ground black pepper
vegetable oil
2 medium onions,chopped
2 carrots,peeled and chopped
1/2 c dry red wine
1 (28 ounce) can diced tomatoes with the juice
4 c low sodium beef broth (or homemade stock)
4 c low sodium chicken broth (or homemade stock)
1 T minced fresh thyme,or 1 teaspoon dried
2/3 c pearl barley
1/4 c minced fresh parsley (hold until the end)

1. Dry the beef pieces with some paper towels, and then season with salt and pepper.

2. Heat 2 teaspoons of oil in the large skillet over medium-high heat. Brown half of the beef, then add to the slow cooker. Repeat with the remaining beef.

3. Add 2 teaspoons of oil to the large skillet and saute the onions and carrots with 1/4 teaspoon of salt. Cook until the vegetables are soft, about 5 minutes. Stir in the wine, scraping up the brown bits (fond). Simmer until the wine is reduced by half, about 1 minute. Pour it all into the slow cooker.

4. Add the tomatoes and juice, beef and chicken broth, thyme, and pearl barley and cover. Cook until the beef is tender, about 6 to 7 hours on low or 4 to 5 hours on high.

5. Add the fresh parsley and serve.

Emma Rice

This is technically a sausage paella. However, we call it Emma rice because my good friend Emma, who is from Spain, made it for us when Jared was born. It was so yummy! Don't leave out the garbanzo beans and put in about 3 times the garlic and you will love it!

4 Potatoes,Peeled, cut in ovals
1 package Little Smokies (or other sausage sliced)
1/2 pound Bacon
6 Garlic Cloves
1 can Garbanzo Beans, rinsed and drained
2 cups Rice
4 1/2 c ups Water
1 tsp Beef Bouillon

Fry potatoes in hot oil, 1 layer of potato at a time. Do the same with the sausage and bacon. Take out most of the oil, then cook garlic in it until it starts to get a little golden. Remove. Add the uncooked rice so it can get coated with the oil (about 1 minute.) Put all the ingredients in a 13X9 baking dish, add the beans and spices. Add saffron to the water to get a yellow color. Bake at 375 degrees for 20 minutes from when it starts bubbling (about 30-35 minutes total).

Stir Fry Basics

I found this recipe group while Jared and Rachel were both getting teeth pulled and I was stuck sitting in the dentist's waiting room. It was in a women's magazine and definitely looked worth trying. The dish in the picture is beef with the ginger-soy sauce with asparagus, carrots, and onions. White rice on the side and I skipped the garnish. It was delicious.

I was going to wait to post this until I had tried a dish with each of the sauces, but since it has already been two weeks, it's not going to happen soon. So you're on your own with the other sauces- but they look pretty good to me.




DIRECTIONS
1. Heat 1 Tablespoon oil in skillet.
2. Put 2 Tablespoons cornstarch and 1 pound meat in baggie, shake to
coat.
3. Add meat to skillet and stir fry over med-high heat 3-5 minutes.
Remove to plate.
4. Add 2 teaspoons oil to skillet. Add 4 cups of vegetables. Stir
fry 3-5 minutes until crisp-tender.
5. Add sauce to skillet, bring to simmer. Add meat back in. Simmer 1-
2 minutes until sauce thickens and coats.
6. Serve with choice of side and garnish.

BASICS
Meats/Proteins: tofu cubes, shrimp, chicken in 3/4" cubes, steak in
1/4" strips, pork tenderloin halved and 1/4" sliced
Vegetables: broccoli spears, cauliflower spears, mushrooms, shelled
edamame, 1/2" pepper strips, thin sliced carrots, 1 1/2" spears
asparagus, snow peas, 1/2" onion wedges
Sides: jasmine rice, brown rice, buckwheat noodles, rice noodles
Garnishes: cashews, peanuts, almonds, toasted sesame seeds, crushed red
pepper, thinly sliced scallions, cilantro, mint

SAUCES
THAI-COCONUT
14 ounce can coconut milk
2 Tbsp brown sugar
1 Tbsp green curry
1/4 cup chopped cilantro
1/4 tsp salt


SWEET & SOUR
1/2 cup apricot jam
1/4 cup ketchup
2 Tbsp cider vinegar
1 tsp minced garlic


PEANUT
1 cup water
1/3 cup creamy peanut butter
2 Tbsp soy sauce
2 tsp minced garlic
1/4 tsp crushed red pepper


GINGER-SOY
1/2 cup orange juice
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp water
1 Tbsp grated ginger
1 Tbsp minced scallion
2 tsp cornstarch
1 tsp sesame oil

Pumpkin Pancakes with Honey Cinnamon Syrup

2C. flour 2T brown sugar
1T baking powder 1/2 t cinnamon
1/4 t ground ginger pinch of ground cloves
1/2 t salt
3 eggs 1 & 3/4C milk
1/2 can canned pumpkin 1.4 veg. oil

In a large bowl combine dry ingredients In a second bowl lightly beat eggs and add remaining ingredients. Stir egg mixture into flour mixture until slightly lumpy. Heat a lightly greased nonstick skillet or griddle. Pour 1/4 c batter onto griddle. Cook pancakes 1-2 minutes each side.
*Note Over mixing the batter makes pancakes Tough. Sit only until a few lumps remain. They'll disappear once the pancakes are cooked.
*Optional you can add pecans and chocolate chips to batter or sprinkle over top of pancakes.


Honey-Cinnamon Syrup
3/4 c honey
1/2 teas cinnamon
1/2 cup butter or margarine
1/2 teas vanilla

In a saucepan heat honey, cinnamon and butter, stirring occasionally until butter is melted and syrup is hot. Remove from heat and stir in vanilla.

Vegetable Tian

Still have leftover zucchini hanging around? A few tomatoes from your garden that you need to use before they go bad? This is the dish to use them in! I made this last fall and it is so yummy. It's really just a veggie casserole with a fancy french name. I'm going to make it for dinner tonight and grill up some chicken. Maybe you'll be able to smell it from your house.

Good olive oil
2 large yellow onions,cut in half and sliced
2 garlic cloves,minced
1 pound medium round potatoes,unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves,plus extra sprigs
2 ounces Gruyere cheese grated



Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. It should look like this...Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Here's the finished product. I stole these photos from another gal's cooking blog. Don't you love the internet?

French Onion soup

This is the perfect soup for fall. My son, Jared, who is soon to turn 12 has even developed an appreciation for it, although all the other kids hear the onion title and won't eat it. Oh well, it is completely their loss!

1 stick Butter
9 medium Onions,Sliced
8 cups Water
8 cubes Beef Bouillon
1/4 t Pepper
1/4 T Worcestershire Sauce
1/2 c Vermouth Or Dry White Wine
1/2 t Sugar
1 t Salt
1 T Flour
1/4 t Oregano
1/4 t Parsley


Slice onions. Add butter to pot, melt and simmer onions in butter
until semi-soft. Add remaining ingredients. Simmer for at least 30
minutes. Toast French bread with garlic butter under the broiler. Pour soup into bowls.
Put in a dash of Parmesan cheese. Place bread in bowl. Top with 1
slice of swiss cheese, 1 slice of provolone cheese. Broil until cheese
is melted and bubbling.

Cinnamon Rolls, Cinnabon Style

Cinnamon Rolls, Cinnabon Style
1/2 cup warm water
2 pkg. active dry yeast
1 tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1/2 cup butter, melted
1+ cup sugar
1/4+ cup good quality cinnamon
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic.
Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes).
On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar.
Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again.
Bake at 350oF for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting
Cream Cheese Frosting
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk
Combine all ingredients, mix until smooth.

Cream Cheese Banana Bread

(Disclaimer: I took this off another persons blog (whom I do not know), who got it out of Southern Living Magazine)

Cream Cheese Banana Bread

3/4 c. butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 c. sugar

2 eggs

3 c. flour

1/2 t. each baking soda, baking powder, and salt

1 1/2 c. mashed bananas

1 c. chopped pecans, toasted

1/2 t. vanilla extract

Cinnamon Crisp Topping

1/2 c. firmly packed brown sugar

1 T. flour

1 T. melted butter

1/8 t. ground cinnamon

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until just blended after each. Combine flour, powder, soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Pour into two greased and floured 8x4 inch loaf pans; sprinkle with combined topping (press into dough slightly). Bake at 350* for one hour, shielding with foil during the last 15 minutes. Cool in pans on racks 10 minutes; remove from pans and cool 30 minutes before slicing.

I did not have any pecans so I tried chocolate chips and did not put the cinnamon topping on. Next time I will make sure I have pecans and put the topping on. (Chocolate Chips were just o.k.)

Tomato Sauce

We are finally getting some tomatoes out of our garden. Here is a fast and easy sauce recipe that makes about a quart. I make it when I have time or tomatoes and put it in a quart jar in the fridge to use on a busy night. The second recipe is a great freezer recipe for sauce that I've used for several years.

Garden Fresh Tomato Sauce

To keep the garlic from burning, start the olive oil and garlic in a cold pan. Add a pinch of sugar to the cooked sauce if your tomatoes aren't as sweet as you'd like.

3 Tablespoons olive oil
4 garlic cloves, minced
2 pounds tomateos-- cored, peeled, and diced in large chunks
salt
pepper
1/4 cup chopped fresh basil

Stir oil and garlic together in cold pan. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 miinutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to a rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste.

Spaghetti Sauce (freezer)

4 lb Tomatoes,Peeled
2 T Extra Virgin Olive Oil
1 lg Sweet Onion,Finely Chopped
3 ea Garlic,Minced
1/2 c Cooking Wine
1/4 c Tomato Paste
1 t Sugar
1 t Salt
2 Bay Leaf
1/3 c Italian Parsley
1/4 t Pepper

Heat olive oil, add garlic and onions, wine and cook until reduced by half. Add tomatoes, paste, sugar, salt, bay leaves and boil for 1 hour. Stir in pepper and parsley. Load into freezer bags. I like to stack the bags in a cake pan to keep them level while they freeze, then they're nice and flat to store later.

When serving, stir in additional italian seasoning, enchilada seasoning, or dill and cream when reheating.

-----

Curried Corn Salad

This recipe is from my Aunt Sherrie who lives in IN (hee hee). She made it for a family reunion once and I've made it several times since then. I love to make it at this time of year when fresh corn is plentiful- about a dozen ears yields the same amount. I also substitute the green pepper with diced anaheim or jalapeno pepper, whichever is growing better in my garden- just decrease the amount so it won't be too spicy.

1 pk Frozen Corn
1 c Green Pepper,Diced
1/3 c red Onion,Minced
2 T Pimentos,Diced
1/2 c Mayonnaise
1/2 t Curry Powder
1/2 t Salt
1/2 t Black Pepper


Combine all and refrigerate.

Spinach Sausage Pasta

This is Josie, Sara's sister. She invited me to contribute to this recipe blog a long time ago, and I am just now getting around to it. Hopefully it works. This is the easiest thing to make, and everyone in my family loves it, including my husband (which is saying a lot). It is from the Kraft "food and family" website. I don't even think my kids realize I am feeding them spinach. (And I am not about to ruin it by telling them now!) Here goes.....

Spinach Sausage Pasta

2 cups rotini or penne pasta, uncooked

1/2 lb. hot or mild Italian sausage, casing removed

1 pkg. (6 oz.) baby spinach leaves (7 cups)

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

DRAIN pasta. Add to skillet along with the cheeses; toss lightly.

Grandma's Frozen Lemon Dessert

If you're absolutely opposed to eating raw eggs, this recipe is not for you. But it is such a yummy summertime treat, it's really worth the salmonella risk. This is what the recipe for frozen-lemonade-and-vanilla-ice-cream-mixed-together pie wants to be when it grows up. Rachel took a picture of her piece for me, so it's maybe not food magazine worthy, but it looks yummy.

Frozen Lemon Dessert

1/2 c Lemon Juice
1 c Whipped Cream
3 Eggs, separated
1/8 t Salt
Zest From One Lemon
1/2 c Sugar
1 box crushed Vanilla Wafers

Whip egg whites and cream in separate bowls. Then whip egg yolks until lemon color. Add sugar and beat well. Add juice, zest and salt and mix well. Fold in whipped cream. Fold in egg whites carefully. Coat bottom of pan with vanilla wafer crumbs. Pour egg mixture on top. Cover with more vanilla wafer crumbs. Freeze until firm. Cut in squares and serve.

This is great served with a raspberry sauce and a couple fresh
raspberries.

Pesto Chicken Salad

Wow! We had a request to get a new recipe on here. So here you go, dedicated cooking friends-- this is a no fail party recipe. I have served it at baby showers and tripled it for large family get-togethers. I added the grapes to the original recipe, but I really like fruit in chicken salad, call me crazy. Even my son who swears he hates salads of all kinds likes this one. (If you check out the pasta cooking class blog entry there's a recipe for classic basil pesto if you want to make your own!) Sorry I don't have a picture for this one.

Pesto Chicken Salad

6 c Shredded Cooked Chicken
1 c Pesto Vinaigrette (recipe
-Follows)
1/4 c Pine Nuts,Toasted
2/3 c Parmesan Cheese,Grated
1 c Red Grapes,Halved

[Note: from Sara Foster]
Place chicken in bowl and add vinaigrette, pine nuts, grapes and
Parmesan and toss to mix. Serve on rolls with lettuce leaf or on a bed
of arugula garnished with fresh basil chiffonade and additional cheese
and pine nuts.

Pesto Vinaigrette (this can be made 2-3 days in advance. It's also
delicious on grilled chicken, fish, or vegetables.)

2/3 cup prepared classic basil pesto
3 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste


-----

Pizza and Bruschetta

More successes from our international cooking. Last night was Italian!

Bruschetta with Gorgonzola and Honey

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey
Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Pizza Dough

1 c Warm Water
3/4 t Salt
1 T Sugar
1 t Yeast
1 T Olive Oil
2 1/2 c Flour

Combine water, salt and sugar, then add yeast. Add oil and flour.
Knead til soft. Let sit 30 minutes. Makes 1 large crust.

Filipino Chicken Adobo

Filipino Chicken Adobo Recipe courtesy of Corinne Domingo

4-5 lbs. chicken thighs 1/2 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, crushed 1 tsp. black peppercorns 3 bay leaves Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Corny Chicken Enchiladas

I requested that my sister-in-law Kandice post this recipee. She made it last year at a family get together, and I've been thinking about eating it every since. So, now we'll share it with everyone!Dear Amy, this is my recipe for chicken enchiladas. I think they are super yummy.

Ingredients:

• 6 chicken breasts, boiled and shredded (This is a lot of chicken, so you can use less if you want. I often use the meat from a rotisserie chicken which is easy and gives you plenty of chicken. I have also used canned chicken (about 2 cans), which works just fine too. I say use what you have.)
• 1 can creamed corn
• 2 cans Hatch brand Green Chile Enchilada Sauce (I prefer the Hatch brand, for obvious reasons and it's really good, but other brands would work well I'm sure.)
• 3-4 cups shredded cheddar cheese
• 1 can Salsa Verde (this is what gives the recipe some spice so I only use a half of the can, and my kids still think it's a bit on the hot side. Use more or less depending on your taste.)
• 1 small can diced green chiles (This is optional and I always omit it)
• 1 pkg. small (5 inch) white corn tortillas
  

Preparation:

• Mix enchilada sauce, salsa verde, corn, chicken and chiles in a large bowl
• Fry tortillas in vegetable oil (until they bubble)
• Drop a spoonful of sauce onto each fried tortilla, add cheese, and roll
• Fill a casserole dish with the rolled tortillas, smother top with extra sauce, sprinkle on some cheese and top with small mounds of sour cream. (I bake the dish with sour cream. You can always add the sour cream later if you don't like your sour cream warm.)
  

Bake:

• Bake in a 350 degree oven for 20 to 25 minutes

This recipe fills a large casserole dish with about 15 rolled tortillas. I always have gobs extra, so if you want to make 2 casserole dishes with about 15 rolled tortillas in each dish just be a little conservative when filling the tortillas and topping the finished dish. And you might need a little extra cheese. I usually just save the extra sauce in a ziploc bag and stow in the freezer for another casserole later, or share with neighbors.

Roasted Chicken

I found this great idea for roasting chickens. Take a baking sheet, coat it in foil, and make a foil barrier in the middle. Then you can roast two chickens with completely different flavorings. It worked out really well. The kids preferred the asian style.

We also love to use the leftover meat in a wrap with some salad greens and veggies and drizzle it Satay sauce. My sister gave me this recipe, and it makes everything yummy! Try it with sliced red pepper, cucumber, and even thinly sliced apple.



Title: Roasted Chicken- Southwestern Style
Roasting Chicken
1 md Lime,Quartered
1/2 sm Onion,Halved
3 t Ground Cumin
3 Fresh Cilantro
2 T Lime Juice
1 t Chili Powder
1 t Dried Oregano
Vegetable Oil Spray

Preheat oven 350° F. Rinse chicken and pat dry with paper towels. Put chicken on a rack in a shallow roasting pan. Put lime, onions, 1 teaspoon cumin and cilantro in chicken cavity, then pour lime juice over chicken. In a small bowl, combine chili powder, remaining cumin and oregano. Rub into skin of chicken. Tie chicken legs together with kitchen twine. Lightly spray chicken with vegetable oil spray. Bake, uncovered, for about 3 hours. If chicken starts to get too brown, put
a piece of aluminum foil loosely over top. Chicken is done when a thermometer inserted between thigh and breast registers 180°F. Let chicken stand for 15 minutes before carving.

Roasted Chicken- Asian Style
Roasting Chicken
Salt And Pepper
1 T Chinese Five-Spice Powder
3 ea Garlic,Peeled And Smashed
1 Navel Orange,Quartered

Preheat oven to 375° F. Season chicken with salt and pepper inside the chicken's cavity and on the skin. Place on a baking sheet lined with foil. (To roast 2 birds, create a divider between the chickens with a thick piece of aluminum foil). Rub the chicken all over with the five- spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing. Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest at least 10 minutes before carving.

Satay Sauce
3 T Peanut Butter
3 T Dark Soy Sauce
1/4 c Apple Juice
2 t Asian Red pepper sauce (Sarachi)
1 Lime- juiced

Heat peanut butter in microwave. Swirl with soy sauce, juices and hot
sauce. Serve over chicken in tortillas or with rice.

chicken scampi

The "real" recipe is below, but most of the time I don't have real butter, wine or heavy cream on hand (because I don't like to cook with those kind a calories) So here is my version of the recipe with out sacrificing the flavor.

Heat a little oil in a skillet, when hot add chicken (the little tenderloins are easiest, but if I don't have them, I'll just cut up full breast into strips) Season with pepper, lemon pepper, garlic, basil and the juice of a 1/2 a lemon (or a T from a bottle of lemon juice) Once the chicken is almost all the way cooked, add a bag of tricolored bell peppers. (and red onion if you have it)

Next put your angel hair pasta in boiling water.

For the SAUCE: I use what I have on hand; last night it was a cup or so of sour cream (any kind of cream, yogurt, thickened milk works) 4- 6 T of light margarine, The juice of a 1/2 a lemon (or a T or so from a bottle of lemon juice) 4 cloves of garlic minced, just under a T of black pepper and then salt to taste. Combine Chicken, angel hair pasta and sauce, then serve immediately.

(I did not have a purple/red onion, but it adds a ton of flavor and would suggest adding it to your shopping list)

So now, here is the real Olive Garden Chicken Scampi Recipe,

Scampi Sauce

3 tablespoons butter

2 tablespoons chopped onion

1/4 cup minced garlic (8 to 12 cloves)

1 1/2 cups Chablis wine

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

2 teaspoons minced fresh parsley

1 cup heavy cream

5 to 6 quarts water

16 ounces angel hair pasta

4 tablespoons light olive oil

12 chicken tenderloins

1/2 cup all-purpose flour

1 green bell pepper, cut into bite-size strips

1 red bell pepper, cut into bite-size strips

1 yellow bell pepper, cut into bite-size strips

1 chopped red onion

2 teaspoons minced fresh parsley

Optional Garnish

freshly grated parmesan cheese

Recipe1. Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 tablespoons chopped onions and sauté for 2 to 4 minutes or until the onions begin to brown. If the butter begins to burn, turn down the heat. When the onions are beginning to brown, add the minced garlic and sauté for another 30 seconds. Don't let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.2. Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with just a slight toughness. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.3. If preparing all four servings, preheat 2 large skillets over medium heat (if making just 2 servings, you'll need only one skillet and half of the total ingredients -- save the rest for another meal). Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sautéing 6 tenderloins in each pan. Cook the tenderloins for 3 to 5 minutes on one side or until golden brown. 4. When the chicken is brown on one side, flip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped onions to the center of each skillet. Continue cooking the chicken and veggies for 4 to 6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.5. Divide the scampi sauce in half and pour it over the chicken and veggies in each pan. Add 2 portions of pasta to each pan, then toss the ingredients a bit and continue to cook for a couple minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Use a spoon or tongs to add the peppers and onions on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta.6. Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated parmesan cheese if desired.

Rhubarb Pie

This pie has been three years in the making-- seriously. We planted a rhubarb start two summers ago and we finally got a large crop this spring. Last year we had a couple little scrawny stalks, but this year it is beautiful and producing enough to make treats out of.

Rhubarb is my hands-down favorite kind of pie, but I'm a purist. I don't like any strawberries or peaches diluting the flavor. Serve this warm with a little vanilla ice cream, and you'll be in heaven. This picture is my piece, so it's not quite perfect looking because I already took a bite!

Rhubarb Pie
1 1/3 c Sugar
2 T Flour,Heaping
1 T Cornstarch
1 Egg
3 c Rhubarb, washed and cut in 1 Inch Pieces
3 drops Red Food Coloring

Mix all ingredients. Place into prepared pit crust and top with remaining crust. Bake at 400° for 45 minutes.

No Fail Pie Crust
2 1/2 c Flour
1 c Shortening
1 t Salt
2 1/2 T Sugar
1/4 c Water
1 T Vinegar
1 Egg

Mix flour, salt and sugar. Cut in shortening until mixture resembles
small peas. In a separate bowl combine water, vinegar and egg. Pour
into flour mixture and mix lightly. Bake at 425° if cooking empty pie
shell.

The secret to pie crust is to touch and mix it as little as possible.

Shrimp Primavera (Olive Garden style)

I LOVE open and dump recipes (semi homemade). After working at O.G. for a few years I learned to love their dishes. This is one of their 'lighter' dishes. I love the freshness of this dish AND my husband and kids loved it.

I used 1 bag of frozen shrimp (I threw away the package that is why it is not in the picture.)

1 box of penne pasta ( I used whole grain, but any kind of penne works)

1 bag of frozen pepper strips (I get these and other recipe starters; diced onions, grn peppers at Walmart or Smiths in their fzn vegetable section)

1/4 red onion sliced

1 bottle of Mezzetta Napa Valley Arribiata sauce (so yummy! down the pasta sauce isle)

As many fresh mushrooms quartered as you like.

Put a little oil in your pan. Saute the shrimp (the package has a more detailed instructions) add the pepper strips and onion. After a few minutes add the mushrooms, sauce and finally the penne. Serve with your favorite salad and bread. Jay even took the leftovers to work a few days later AND ate it. (that NEVER happens) It must be good!

Crepes

By request of Ashtyn, (whom I hope will use this recipe book when she gets older) I am adding one of her favorite; crepes.

2 beaten eggs
1 ½ cups milk
1 cup all purpose flour
1 T cooking oil

Combine eggs, milk, flour, oil and ¼ teaspoon salt; beat till well mixed. Heat a lightly greased 6 inch skillet; remove from heat. Spoon in 2 T batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (or, cook on a crepe maker according to manufacturer’s directions) Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. Makes 18 crepes.
Dessert Crepes: prepare as above, except omit salt; add 2 T sugar.

Pasta with Roasted Tomato and White Beans

Yeah, I know this one sounds pretty blah, but it was delicious! We used the grape tomatoes (and didn't bother to seed them) and served it with grilled pork tenderloin.

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled (I used 8 b/c I love it)
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan
Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Fruit Salsa and Cinnamon Chips

This is one of my very favorite things to make AND eat. A friend of mine made it for a bridal shower and since then I make it every chance I get. It never lasts longer than a day at our house.

Ingredients

2 large granny smith apples (3-4 small ones) 2 pears

4 kiwi 1 box (1lb) strawberries

the zest and juice of 1 lemon (or Lime) 2 T white sugar

1 T brown sugar 3 T of apple jelly (or other preserve apricot, orange etc).

I like to use my mini food processor to chop everything up, but you can dice all the fruit by hand. Mix in the sugar and jelly and enjoy with cinnamon sugar chips.

Cinnamon Sugar Chips

cut flour tortillas into triangle or strips spray with water, butter, or pam then sprinkle cinnamon sugar on them and bake at 350 for 8-10 min. I usually use a bag of 30 tortillas for this amount of salsa. If there are not enough chips left, Jay and I will just eat it with a spoon. I have also used cinnamon sugar or plain pita chips. ENJOY!

Frankie's Freaky Fast Wheat Bread

I have long been intimidated by breadmaking but my sister-in-law assured me this one was no fail. And even though I forgot to put the oil in, this turned out really good. I guess next time it'll be even better. The great thing is, it only needs to raise for 15 minutes! Really!



9 cups White Wheat Flour
2 1/2 cups All-Purpose Flour
3 T SAF Yeast,(Quick Rising)
1 cup Brown Sugar
5 c ups Water
1/2 cup Oil
1/2 cup Wheat Gluten
1 T Salt

Mix 2 1/2 cups wheat flour, white flour, yeast, sugar and water and let sit five minutes til bubbly. Add oil, gluten, salt and remaining wheat flour until a soft dough forms and pulls away from sides of bowl. Divide into 4 loaves and place in greased loaf pans.. Let rest 10-15 minutes. (Yep- that's all the time it takes!) Bake 350° for 20-25 minutes.

-----

Chicken and Sweet Potato Soup with Thyme Dumplings

I am trying to use up all the sweet potatoes that my husband bought a couple weeks ago. The plan was to bake them, but we never got that done, so I'm putting them into new recipes. This soup was delicious, but a little on the spicy side- I will cut back on the red pepper flakes next time. I decided to try the dumplings just for fun, and my kids loved them!



Chicken and Sweet Potato Soup
2 Tb butter
1 Tb olive oil
1 red onion, diced
2 shallots, thinly sliced (I left it out b/c I didn't have any)
1 diced red bell pepper
3 ribs celery, diced
6 garlic cloves, minced
8 cups chicken broth (I ended up using 10 so I'd have enough juice for dumplings)
4 cups shredded cooked chicken
2 sweet potatoes, peeled and chopped into 1/2 inch chunks
1 14 oz can chopped tomatoes
1/2 tsp red pepper flakes
1 tsp dried marjoram
3 bay leaves
2 tsp salt
1 tsp black pepper

Saute onions and shallot in butter and oil. Cook 15 minutes over medium-low until softened. Add bell pepper and celery and cook 5 minutes longer. Add garlic and cook 2 minutes longer. Add broth, chicken, potatoes, and seasonings and stir until combined. Bring to a low boil, reduce heat, and simmer, uncovered, about 1 hour until potatoes are tender. Prepare dumpling batter. Discard bay leaves and drop in dumpling batter by large teaspoon full. Cook uncovered 10 minutes and then cover with a lid and cook 10 minutes more. Serve.

Thyme Dumplings

3 Tb shortening
1 1/2 cups all-purpose flour
2 tsp baking power
1/2 tsp dried thyme leaves
1/2 tsp salt
3/4 cup milk

Cut shortening into flour, baking powder, thyme and salt in medium bowl until mxiture resembles fine crumbs. Stir in milk until blended.

Pasta Cooking Group

Here are the recipes from the pasta cooking group that I hosted for Relief Society.

Lemon-Basil Pasta

1/2 lb Pasta
2 Tb Melted Butter Or Margarine
1 Tb Lemon Juice
1 1/2 tsps Dried Basil
3/4 tsp Garlic Salt
1/4 tsp Pepper
1/4 cup Parmesan Cheese

Combine butter, lemon juice, and spices in saucepan or microwave safe dish. Heat and mix. Toss with pasta then add grated parmesan cheese.

Classic Pesto
2 cups Firmly Packed Basil Leaves
10 cloves peeled Garlic
3/4 cup Olive Oil
1/4 cup Pine Nuts
1 cup Grated Parmesan Cheese
1 tsp Salt
1 tsp Pepper
Combine all in food processor. Freezes well in ice cube or mini-muffin trays.
Add to hot pasta, mayonnaise, cream cheese, or vinaigrette. Add to 1/4 cup heavy cream for creamy pasta sauce. (Add a Vitamin C tablet to retain bright green color.)

Ravioli With Balsamic Brown Butter

18 to 20 ounces store-bought ravioli
6 Tb unsalted butter
2 Tb balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup toasted pine nuts
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Red-Pepper And Herb Ravioli
1/4 cup Olive Oil
1/4 tsp Crushed Red Pepper
Salt
18 oz Frozen Ravioli
3 Tb Minced Green Onion Or Chives
3 Tb Minced Fresh Parsley
1 Tb Fresh Lemon Juice

In a small saucepan, heat oil over low heat for 3 minutes. Addcrushed red pepper and cook 1 minutes. Set aside. Do not allow flakes to blacken. Cook ravioli according to package directions. Drain andreturn to the warm pot. Gently toss the ravioli with the flavored oil,
chives, parsley, lemon juice and 1/4 tsp salt.

Spinach Tortellini Soup
6 cups low sodium chicken stock
1 to 2 teaspoons minced garlic
1- 9 ounce package cheese tortellini
Dried basil
1 package frozen chopped spinach thawed and squeezed
Salt and pepper
1 can Italian style stewed tomatoes

In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2-3 more minutes. Serve hot with Parmesan cheese.

Roasted Eggplant And Tomato Pasta Sauce
1 1/2 lb Eggplant
1 large Onion
4 cups Chopped Tomatoes
1/4 cups Olive Oil

Peel eggplant in alternating stripes and cut into 3/4 inch pieces. Halve onion and cut into 1/2 inch wedges. Chop tomatoes in large pieces.

Combine, eggplant, onion, tomatoes, 1 1/2 tsp salt and 1/4 tsp pepper with oil and toss to coat. Roast at 450° until tender about 30 minutes. Add1/4- 1/2 cup pasta water to roasting pan and combine well. Serveover pasta with parmesan cheese and kalamata olives if desired. (Substitue zucchini, cauliflower, or whatever vegetable you like.)

3-2-1 White Sauce
3 Tb flour (2 Tb for thinner sauce)
2 Tb butter
1 cup milk (warmed)

Melt the butter over low heat. Blend in the flour and cook slowly, stirring until butter and flour froth together for 2 minutes without coloring. Pour in liquid all at once and beat vigorously with a wire whip. Set pan over med-high heat and stir until sauce comes to a boil and thickens.
(Add cheese, vegetables or meats for SOS.)

Spaghetti Sauce (freezer)
4 lb Tomatoes,Peeled
2 Tb Extra Virgin Olive Oil
1 large Sweet Onion-Finely Chopped
3 cloves Garlic,Minced
1/2 cup Cooking Wine
1/4 cup Tomato Paste
1 tsp Sugar
1 tsp Salt
2 Bay Leaves
1/3 cup Italian Parsley
1/4 tsp Pepper

Heat olive oil, add garlic and onions, wine and cook until reduced by half. Add tomatoes, paste, sugar, salt, bay leaves and boil for 1 hour. Stir in pepper and parsley. Load into freezer bags.

To serve: Stir in italian seasoning (for pasta), mexican seasoning (for enchilada sauce), or dill and cream (for fish dishes) when reheating.

Cold Sesame Noodles
1 lb Spaghetti
8 oz Snow Peas
1 Red Bell Pepper
1/2 cup Smooth Peanut Butter
2 cloves Garlic
1 Jalapeno
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/3 cup Warm Water
2 Tb Toasted Sesame Seed Oil
1/4 tsp Salt

[Note: This dish can also be made with Udon or Soba noodles or Chinese rice noodles.]
Cook noodles according to package directions. Drain and rinse with cold water. Combine pasta with peas, slivered lengthwise, and red pepper cut into long thin strips. In a blender, puree peanut butter, garlic, jalapeno, soy sauce, vinegar, water, oil and salt. Pour dressing over noodles and vegetables. Toss to coat. Serve chilled or at room temperature.

Kid Friendly Supper

I am always looking for new ways to get more veg into my families meals, and these were awesome! Although, I'm not sure they still belong in the veg category after what you do to them- they were more like a dessert. But they really dressed up our Sloppy Joe dinner. Don't be afraid to try them even though they sound strange- they are really good and super easy (but don't substitute the Coke with diet or any other variety-- blaugh.) My kids really enjoy them and they've been a hit at many a cub scouting banquet over the years.

Roasted Sweet Potatoes With Honey Butter

4 sweet potatoes,peeled and cut into 1-inch cubes
1/4 c extra-virgin olive oil,plus more for drizzling potatoes after cooking
1/4 c honey
2 t ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Mortimer's Sloppy Joes

1 1/2 lb Ground Beef
1 Onion,Diced
1 T Worcestershire
1 c Catsup
6 oz Coca-Cola
Salt And Pepper

Saute onions until translucent in a little olive oil. Add beef and
brown, adding Worcestershire, salt and pepper to season. Drain grease
if desired. Add catsup and Coca-Cola, and simmer until thick (These
amounts are approximate). Serve on hamburger buns with sliced cheese
if desired.

-----

Heather's Easy Corn Bread

I found this recipe on another person's blog and thought anything that called for a cake mix as an ingredient could not be bad. I think this recipe tastes better than marie calendars.

2 boxes of jiffy corn bread mix 1 box yellow cake mix (moist)
1/2 cup canned or fzn corn 1 small can green chilies, optl

(You can use a can of creamed corn as well, you may need to decrease the amount of water in the corn bread mix. Heather usually leaves the water out and then adds creamed corn, then if more water is needed she'll add a little.)

Mix the corn bread mix according to the package directions. Add the yellow cake mix and blend well, but do not over mix. Add remaining ingredients if desired. Bake at 350 F for 25-30 mins

My Chili

3-4 cloves of garlic minced 1 lb ground beef

1 lb hot sausage 2cans diced tomatoes

2 cans pinto beans (or pork n beans what ever beans you prefer)

2 cans kidney beans onion

1 1/2 teas cumin 2 chili seasoning packs

2 cans tomato sauce salt and pepper to taste.

Brown the meat with the garlic, then add the rest of the ingredients and simmer until ready to eat.

Lettuce Wraps

CONDIMENTS- 1T hot mustard 1 tsp red chili paste

SAUCE - 1/4 C water (boiling) 1/4 tsp sugar 2T rice vinegar 2T catsup, 2T soy sauce, 1T lime juice, 1/4 tsp sesame oil, 1/2 tsp ginger.

STIR FRY - 3T canola oil, 4 chicken breasts (I used thighs for the dark meat) 1 C water chestnuts (5 oz tin, chopped) 1/2 c straw mushrooms, 1/3 c green onions diced, 2 tsp garlic minced, 3T soy sauce, 3T brown sugar, 1 tsp rice vinegar, 1 C rice noodles (optl) 10 ice burg lettuce leaves.

Place condiments in separate serving dish. Combine sauce ingredients well, then set aside. Stir fry chicken in oil 4 mins each side. Remove. Chop chicken into dime-size pieces, return to pan along with remaining ingredients and stir fry until heated through. Spoon into lettuce leaves and drizzle with sauce. Condiment can be added to the sauce according to taste. I thought these tasted like P.F. Changs and the girls loved them. We ate them as our meal.

Randolph Recipes

Here are some recipes from the Randolph Cookbook 1995 edition. They are all from the "Beverages, Microwave, & Miscellaneous" section. Enjoy...

Mortar Mix (from Claudia Winder)
8 shovels of sand
4 gallon cans of cement
2 gallon cans of lime
Mix together in wheel barrow with a good trowel.

Mildew Remover (from Nathell Hoffman)
To get rid of mildew stains on clothing apply white vinegar or salt mixed with lemon juice to the garment. then place the clothing in the sun. Wash as usual. Doesn't work if washed and dried.

Pencil Remover (from Nathell Hoffman)
To remove pencil marks from quilts mix together:
3 oz. rubbing alcohol
2 Tbsp water
2-3 drops liquid detergent
Brush on mark with a very soft brush and rinse well with clear water until no mixture remains in the fabric. Test on scrap first.

Glass Cleaner (from Patsy Wamsley)
1 pint rubbing alcohol
1 Tbsp ammonia
1 Tbsp liquid detergent

Put in one gallon bottle, fill with water, put in spray bottle.

Cleaning Solution (from Jeralene Groll)
1/2 cup vinegar
1 cup sudsey ammonia
1/4 cup soda
1 gallon warm water
Mix.

Twinkie Frosting (from Wendy Kennedy)
5 Tbsp flour
1 cup milk
1/2 cup shortening
1/2 cup real butter
2 cups powdered sugar
Mix flour and milk together and cook until thickened. Stir frequently. Cool. Cream in bowl shortening, butter and powdered sugar. Add to flour mixture until smooth and fluffy.

Mustard Ring (from Thelma Mckinnon-- my awesome grandma!)
(This recipe really is a family favorite. Try it for a holiday party- I guarantee no one else will bring it!)
4 eggs
2 cups sugar
1 1/2 Tbsp dry mustard
1 1/2 envelope knox gelatin
1 cup cream
scant 1/2 cup flour
scant 1/2 cup water
1/2 cup white vinegar
salt & pepper
Soak gelatin in water. Cook other ingredients in double boiler until thick. Add to gelatin. Cool. Then add whipped cream. Pour into angelfood pan that has been lightly greased. Set and unmold. Good served with ham.

Park City Beef Stew

We are having this for dinner tonight. It's great and really easy. It's good in bread bowls or with cornbread on the side.

2 1/2 lb Beef Cubes
6 lg Carrots,Chunked
1 pk Dried Onion Soup Mix
1 can Cream Of Celery Soup
6 medium Potatoes,Chunked
2 Bay Leaf
1 can Cream Of Mushroom Soup
1 qt Tomatoes Or Juice


In a large pot or slow cooker make a layer of half of the beef,
half the vegetables and top with remaining beef and vegetables.
Sprinkle with onion soup mix, add bay leaves and top with canned soup and
tomatoes. Cover tightly and bake 250° F for 6-8 hours. In slow cooker,
8 hours with low temp for first 3 hours and then high temp for
remaining time.

We made this the other night and the chicken was so moist and yummy!

Ingredients: Serve 6 1 cup finely crushed plain tortilla chips (for best results, crush in food processor or blender) 2 tablespoons vegetable oil 2 tablespoons lime juice 1 tsp. honey 6 boneless, skinless, chicken breasts (about 6 oz. each) 1 can (14.5 oz.) Mexican stewed tomatoes 1 teaspoon dried cilantro (or 2 tablespoons fresh) ¼ teaspoon chili powder ¼ teaspoon garlic powder 1 cup grated Jack cheese Place finely crushed tortilla chips on plate.

Combine oil, lime juice and honey in a shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place on a greased jelly roll pan with sides. Bake at 350 degrees for 25 minutes or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make a sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes.

Tamale Pie Casserole

Tamale Pie Casserole. This recipe came from the FOOD section of the paper as well. It is from "The essential food storage cookbook"

Pre-heat Oven to 350.

3/4 C. cornmeal

1 large egg 1 1/2 C. milk

2 T vegetable oil 1 lb grnd beef or turkey (I use 2 cannery cans of pork)

1 med onion chopped 1 can enchilada sauce

14.5oz can diced tomatoes 15 oz can corn

1 1/2 C grated jack or cheddar cheese

Combine cornmeal egg & milk. Set aside. Brown Meat add onion, enchilada sauce, oregano, tomatoes & corn. Simmer over med heat for 5 min. Stir meat mixture into corn meal mixture. Pour into greased casserole dish. Bake 45-50 min. Sprinkle with cheese until melted. I will sometimes add another can of corn for extra texture.

Chicken Satay

I was lucky enough to just get home yesterday from a scrapbooking weekend with some fabulous ladies! We always have tons of fun and eat lots of great food. My sister Carol gave me this recipe that my friend Kiley Patano and I used for our lunch offering on the trip. (p.s. this picture is borrowed from an internet cooking site and NOT actually a picture that I took. They were too yummy to take the time to photograph them, but this is pretty close!)

Chicken Satay Wraps

2 boneless skinless chicken breast halves- grilled with grill seasoning and sliced (or you can substitute Costco rotisserie chicken- which is what I usually do).
Whole wheat tortillas
Assorted vegetables; we used sliced red pepper, cucumber, shredded carrot and sliced green apple. You can pretty much use anything you like.

Wrap the chicken and vegetables in the tortilla and slather with the Satay sauce. White rice is also good added to the wrap to make it more filling.

Satay Sauce
3 T Chunky Peanut Butter
3 T Dark Soy Sauce
1/4 c Apple Juice
2 t Hot Sauce (sarachi)
Juice of 1 Lime

Heat peanut butter in microwave. Stir with soy sauce, juices and hot sauce.
(Note: I have found that it works best to put the other ingredients into the peanut butter- if you try to put the peanut butter in last, it kind of seizes up and won't mix in very well.)
-----

Focaccia Bread

I'M SO FLATTERED TO BE INVITED TO BE A CO-AUTHOR!! I'll try to live up to the honor.

This is the foolproof bread we had for dinner today, and many Sundays in the past. My kids love it with just the salt and pepper seasoning on top, or with garlic bread sprinkle. You can also add any other seasonings or toppings to the top you like-- red pepper rings, chopped rosemary, or caramelized onions and feta cheese are especially good. I have tried mixing things into the dough, like chopped spinach, and although it looked pretty, didn't add much to the flavor, so I'd stick to things on the top. Even if you are intimidated by baking bread, try this one! It's from one of my favorite cookbooks, Foster's Market Cookbook by Sara Foster. A fun idea she suggests in her cookbook is to bake the bread in a round shape, slice the entire loaf in half, and build a giant sandwich to slice up like a pie when serving. It's really fun for a group. I'll post her yummy artichoke aioli for a sandwich spread with it- it makes anything good!


Focaccia Bread

2 1/4 c Warm Water
1/4 t Sugar
1 pk Active Yeast
6 c Flour
1 t Salt
2 T Olive Oil
Kosher Salt And Pepper

Preheat oven to 400° F. Combine water, sugar and yeast in a small
bowl, stir to mix. Let stand 5 minutes. Mix flour and salt in a bowl
and stir to blend. make a well in the center and ad 2 Tbsp olive oil
and the yeast mixture. Stir to combine. Knead for 10 minutes.
Lightly oil a large bowl with 1 Tbsp olive oil and place dough in the
bowl. Cover and let rise 30-45 minutes, until almost doubled. Remove
dough from bowl, punch down, and divide into 2 pieces. Set aside to
rest 10-15 minutes. Roll the dough into two 9-inch rounds or rectangles and place on lightly greased baking sheet. Dimple top of dough with fingertips. Brush lightly with olive oil. Sprinkle with coarse salt and pepper. May also add rosemary or other toppings at this point. If toppings are large, may coat with egg white to help them stick on. Bake 25-30 minutes, until golden brown. Remove from oven and serve immediately or cool on wire rack.

Title: Artichoke Aioli Sandwich Spread

14 oz can Artichoke Hearts,Drained
1 c Mayonnaise
3 Garlic Cloves,Peeled
1 Lemon
2 T Dijon Mustard
2 T Drained Capers
1 t Prepared Horseradish
1/2 t Salt
1/2 t Black Pepper
1/4 t Ground Red Pepper (cayenne)

Combine all ingredients in bowl of food processor and pulse until well
blended. Refrigerate in an airtight container up to 4 days.

Beef Courdon Blue

I love the FOOD section of the paper that comes out on wed, and I usually try at least one of the recipes. This one was absolutely fabulous (If you don't have a husband who decides to be a stinker).

10 oz frozen chopped spinach, thawed 1/4 c pine nuts

4 oz blue cheese 2 T minced roasted garlic

1.5 lbs London broil (4 thin steaks) 2 T olive oil

Preheat oven to 400 F Squeeze excess water from spinach, put spinach, pine nuts, cheese and garlic in food processor and pulse until it is a thick paste. Spread the paste over each steak roll them into a cylinder. In a large skillet over med-high, heat the oil and sear each steak on every side, using tongs to rotate the rolls. Transfer the rolls to a rimmed baking sheet and place in the oven to roast for 15-20 mins.

It was fabulously easy, quick and looked so gourmet. I just used toothpicks to hold them together and instead of blue cheese, I used gorgonzola cheese. YUM!